(adapted from Betty Crocker Cookbook)
2 cups semisweet chocolate chips
1 can sweetened condensed milk
1 tsp vanilla extract (or other extract of your choice)
3/4-1 cup chopped nuts (optional--could probably substitute marshmallows or just about anything)
Heat chocolate chips and condensed milk in a small saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and quickly stir in the extract and nuts. Spread in an 8 x 8 baking dish (either butter the dish or line it with foil and butter the foil). Refrigerate for at least an hour. Makes approximately 64 pieces.
Friday, November 18, 2011
Friday, June 10, 2011
Zucchini Garden Chowder
2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
3 cups water
3 chicken bullion cubes
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
¼ cup grated Parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
Pinch sugar, optional
Additional chopped parsley, optional
In a Dutch oven or soup kettle over medium heat, sauté the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bullion and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
3 cups water
3 chicken bullion cubes
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
¼ cup grated Parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
Pinch sugar, optional
Additional chopped parsley, optional
In a Dutch oven or soup kettle over medium heat, sauté the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bullion and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).
Yogurt Cake
TIME: Prep: 10 min. Bake: 30 min. + cooling
Ingredients:
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
4 egg whites
1/3 cup canola oil (note: I use 1/3c applesauce instead)
2 cartons (6 ounces each) fat-free reduced-sugar black cherry yogurt,divided (note: or whatever flavor you want, I like blueberry a lot and have done raspberry too)
1 carton (8 ounces) frozen fat-free Cool Whip, thawed
Directions:
In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in one carton of yogurt.
Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Place remaining yogurt in a small bowl; fold in whipped topping. Spread over cake. Store in the refrigerator. Yield: 15 servings.
Jennie Johnson
Ingredients:
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
4 egg whites
1/3 cup canola oil (note: I use 1/3c applesauce instead)
2 cartons (6 ounces each) fat-free reduced-sugar black cherry yogurt,divided (note: or whatever flavor you want, I like blueberry a lot and have done raspberry too)
1 carton (8 ounces) frozen fat-free Cool Whip, thawed
Directions:
In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in one carton of yogurt.
Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Place remaining yogurt in a small bowl; fold in whipped topping. Spread over cake. Store in the refrigerator. Yield: 15 servings.
Jennie Johnson
Whole-wheat Pasta Salad with Walnuts and Feta Cheese
Copyright 2006, Ellie Krieger, All rights reserved
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings
8 ounces whole-wheat fusilli or other spiral shaped pasta
1/2 cup walnut pieces or halves
1/2 cup crumbled feta cheese
1/2 cup diced red onion
1 1/2 cups chopped baby spinach leaves
2 tablespoons walnut oil
2 tablespoons red wine vinegar
1 clove garlic, minced (about 1/2 teaspoon)
1/2 teaspoon Dijon mustard
Salt and pepper
Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
In a dry saute pan, toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper, to taste.
Nutrition Information
Calories 434 Total fat 22 grams
Saturated fat 4.7 grams Protein 13 grams
Carbohydrates 49 grams Fiber 7 grams
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings
8 ounces whole-wheat fusilli or other spiral shaped pasta
1/2 cup walnut pieces or halves
1/2 cup crumbled feta cheese
1/2 cup diced red onion
1 1/2 cups chopped baby spinach leaves
2 tablespoons walnut oil
2 tablespoons red wine vinegar
1 clove garlic, minced (about 1/2 teaspoon)
1/2 teaspoon Dijon mustard
Salt and pepper
Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
In a dry saute pan, toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper, to taste.
Nutrition Information
Calories 434 Total fat 22 grams
Saturated fat 4.7 grams Protein 13 grams
Carbohydrates 49 grams Fiber 7 grams
Rum Raisin Cupcakes
Cupcakes (makes 12):
2/3 cup dark raisins, coarsely chopped
2 tablespoons dark rum
¾ cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
¾ cup granulated sugar
1 tablespoon molasses
1 tablespoon rum
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground mace or ground nutmeg
Rum glaze:
¼ cup dark rum
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 teaspoons margarine
* note: we used Smart Balance “buttery spread,”
Rummy buttercream frosting:
¼ cup margarine, softened to room temperature
1 to 1¼ cup confectioners’ sugar, sifted
1 tablespoon rum
½ teaspoon vanilla extract
1 teaspoon molasses, optional
soy milk, as needed
Directions:
Cupcakes:
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. In a small bowl, combine chopped raisins and dark rum. Toss well to coat raisins and set aside for at least 30 minutes, stirring occasionally. In another measuring cup, whisk together soy milk and vinegar and set aside a few minutes to curdle.
3. Pour soy milk mixture into a large bowl and whisk in canola oil, sugar, molasses, rum and vanilla till blended. Sift in flour, cornstarch, baking powder, baking soda, salt, and mace and stir until ingredients are combined. Fold in rum-soaked raisins and fill cupcake liners three-quarters of the way and bake for 18 to 20 minutes till done.
Rum glaze:
In a small saucepan, bring rum and sugar to simmer over medium heat, dissolving sugar and bubbling for about a minute. Reduce heat and cook mixture for another 1 to 2 minutes till it resembles a thin, light-colored syrup. Remove from heat and stir in vanilla and margarine. Allow to cool for a few minutes before dribbling over warm cupcakes.
Rummy buttercream frosting:
Beat margarine, sugar, and rum together with a handheld mixer at low speed until moistened (to avoid confectioners’ sugar flying all over the place), then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla (and molasses, if using; adds a little color and flavor). Beat till thick, fluffy and creamy, about 3 to 5 minutes. Add small increments of confectioners’ sugar if too wet; dribble in a little soy milk if too dry. Store in refrigerator or load up a pastry bag to decorate cupcakes with.
Assembly:
While cupcakes are still warm, drizzle warm rum glaze over tops of cakes—a teaspoon at a time—distributing any remaining glaze among cupcakes. When completely cool, decorate tops with a small swirl of rummy buttercream frosting.
2/3 cup dark raisins, coarsely chopped
2 tablespoons dark rum
¾ cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
¾ cup granulated sugar
1 tablespoon molasses
1 tablespoon rum
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground mace or ground nutmeg
Rum glaze:
¼ cup dark rum
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 teaspoons margarine
* note: we used Smart Balance “buttery spread,”
Rummy buttercream frosting:
¼ cup margarine, softened to room temperature
1 to 1¼ cup confectioners’ sugar, sifted
1 tablespoon rum
½ teaspoon vanilla extract
1 teaspoon molasses, optional
soy milk, as needed
Directions:
Cupcakes:
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. In a small bowl, combine chopped raisins and dark rum. Toss well to coat raisins and set aside for at least 30 minutes, stirring occasionally. In another measuring cup, whisk together soy milk and vinegar and set aside a few minutes to curdle.
3. Pour soy milk mixture into a large bowl and whisk in canola oil, sugar, molasses, rum and vanilla till blended. Sift in flour, cornstarch, baking powder, baking soda, salt, and mace and stir until ingredients are combined. Fold in rum-soaked raisins and fill cupcake liners three-quarters of the way and bake for 18 to 20 minutes till done.
Rum glaze:
In a small saucepan, bring rum and sugar to simmer over medium heat, dissolving sugar and bubbling for about a minute. Reduce heat and cook mixture for another 1 to 2 minutes till it resembles a thin, light-colored syrup. Remove from heat and stir in vanilla and margarine. Allow to cool for a few minutes before dribbling over warm cupcakes.
Rummy buttercream frosting:
Beat margarine, sugar, and rum together with a handheld mixer at low speed until moistened (to avoid confectioners’ sugar flying all over the place), then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla (and molasses, if using; adds a little color and flavor). Beat till thick, fluffy and creamy, about 3 to 5 minutes. Add small increments of confectioners’ sugar if too wet; dribble in a little soy milk if too dry. Store in refrigerator or load up a pastry bag to decorate cupcakes with.
Assembly:
While cupcakes are still warm, drizzle warm rum glaze over tops of cakes—a teaspoon at a time—distributing any remaining glaze among cupcakes. When completely cool, decorate tops with a small swirl of rummy buttercream frosting.
Peanut Butter Cupcakes
Ingredients
Cupcakes (makes 12)
¾ cup soy milk
2 tablespoons apple cider vinegar
½ cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 tablespoons dark molasses
1 teaspoon vanilla extract
2 teaspoons ground flaxseed
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup peanuts (for garnish)
Quick Melty Ganache
3 tablespoons soy creamer or soy milk
1/3 cup semisweet dark chocolate chips
Directions
Cupcakes
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. Mix soy milk with vinegar in a measuring cup and set aside to curdle.
3. In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.
4. Sift the flour, baking powder, baking soda and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and
transfer to cooling racks.
Quick Melty Ganache
Heat soy creamer in a small saucepan over medium heat till just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula, scoop into a prepared pastry bag or plastic bag with the tip chopped off, or drizzle haphazardly with a fork. Will set when fully cooked.
Assembly:
Pipe the ganache on the cupcakes in a zigzag or swirly pattern. Alternatively, you can just spoon it on and call it a day. Sprinkle with chopped nuts. Place cupcakes in the fridge to set for about 10 minutes.
Cupcakes (makes 12)
¾ cup soy milk
2 tablespoons apple cider vinegar
½ cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 tablespoons dark molasses
1 teaspoon vanilla extract
2 teaspoons ground flaxseed
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup peanuts (for garnish)
Quick Melty Ganache
3 tablespoons soy creamer or soy milk
1/3 cup semisweet dark chocolate chips
Directions
Cupcakes
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. Mix soy milk with vinegar in a measuring cup and set aside to curdle.
3. In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.
4. Sift the flour, baking powder, baking soda and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and
transfer to cooling racks.
Quick Melty Ganache
Heat soy creamer in a small saucepan over medium heat till just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula, scoop into a prepared pastry bag or plastic bag with the tip chopped off, or drizzle haphazardly with a fork. Will set when fully cooked.
Assembly:
Pipe the ganache on the cupcakes in a zigzag or swirly pattern. Alternatively, you can just spoon it on and call it a day. Sprinkle with chopped nuts. Place cupcakes in the fridge to set for about 10 minutes.
Tomato Bisque
Based on the recipe from Food Network Kitchens
Makes enough for all 13 Oesterle staff to eat with Chicken Louis and salad
Ingredients
• 4 tablespoons unsalted butter
• 2 slices bacon, cut into smallish pieces
• 1 large-ish yellow onion
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth
• 1 (28-ounce) can whole, peeled tomatoes (with liquid)
• 1 small can tomato paste
• 3-4 springs of fresh parsley
• 3 -4 sprigs fresh thyme
• 1 bay leaf
• 1 cup heavy cream or half and half or whole milk
• Salt and pepper to taste
Melt the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Remove the bacon from the pot and eat it or throw it away. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth, tomatoes, and tomato paste (smoosh the tomatoes with your spoon or whisk) and bring to a boil while whisking constantly-ish to avoid flour lumps. Toss in the parsley, thyme and bay. Lower the heat and simmer for 30 minutes or so. Remove from heat. You may want to allow the soup to cool slightly before the next step—or just be careful.
Remove and discard the herbs. Working in batches, transfer the mixture to a blender and puree until smooth. (An immersion blender would work well for this part.) Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat
Stir the cream/milk into the soup and season with salt and pepper to taste. Divide among warm soup bowls and serve immediately.
OR For the crock pot, I cooked the soup on the stove. After blending, I strained it into the crock pot, added the cream and stuck it in the fridge. I reheated it in the crock pot the next morning, adding the salt and pepper at that time.
Emily Prather-Rodgers
Technical Services Coordinator
Makes enough for all 13 Oesterle staff to eat with Chicken Louis and salad
Ingredients
• 4 tablespoons unsalted butter
• 2 slices bacon, cut into smallish pieces
• 1 large-ish yellow onion
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth
• 1 (28-ounce) can whole, peeled tomatoes (with liquid)
• 1 small can tomato paste
• 3-4 springs of fresh parsley
• 3 -4 sprigs fresh thyme
• 1 bay leaf
• 1 cup heavy cream or half and half or whole milk
• Salt and pepper to taste
Melt the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Remove the bacon from the pot and eat it or throw it away. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth, tomatoes, and tomato paste (smoosh the tomatoes with your spoon or whisk) and bring to a boil while whisking constantly-ish to avoid flour lumps. Toss in the parsley, thyme and bay. Lower the heat and simmer for 30 minutes or so. Remove from heat. You may want to allow the soup to cool slightly before the next step—or just be careful.
Remove and discard the herbs. Working in batches, transfer the mixture to a blender and puree until smooth. (An immersion blender would work well for this part.) Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat
Stir the cream/milk into the soup and season with salt and pepper to taste. Divide among warm soup bowls and serve immediately.
OR For the crock pot, I cooked the soup on the stove. After blending, I strained it into the crock pot, added the cream and stuck it in the fridge. I reheated it in the crock pot the next morning, adding the salt and pepper at that time.
Emily Prather-Rodgers
Technical Services Coordinator
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