Tuesday, January 29, 2013

How-To Tuesday

Today is not going to be a video. Today it is going to be the recipes from our Book Club on Saturday. They were scrumptious and I suggest everyone to make them!

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Red Velvet Cheesecake Cupcakes
·         1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
·         6 oz container of Chobani 0% Vanilla Greek Yogurt
·         1 egg
·         1 cup water
·         ****Cheesecake****
·         1 block of 8 oz Reduced Fat Cream Cheese (Philly)
·         1/4 cup Chobani 0% Vanilla (2 oz) Greek Yogurt
·         1/4 cup Light Sour Cream
·         2 Large Egg Whites
·         1/4 cup Sugar
·         1 Tbsp Flour
·         1 tsp Vanilla
1.      Pre-Heat oven to 350 degrees
2.      Prepare muffin/cupcake tins with foil liners (24); set aside
3.      In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
4.      In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
5.      Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
6.      Add an ice cream scoop size of the cheesecake mixture on top of the cake mix
7.      Swirl with a fork to combine slightly and get a swirled design (look at picture below)
8.      Bake for 25 minutes until the cheesecake is set.
9.      Cook and cool until they come to room temp
10.  then refrigerate in a covered container for minimum of 1 hour.
11.  Enjoy.

Baked Fried Pickles
Makes 6 servings.
1 jar pickle slices
2 eggs
1/3 cup flour
1 Tbsp Worcestershire sauce
1 tsp hot sauce
1 tsp garlic powder
1 tsp Cajun seasoning
1 tsp pepper
1 1/2 cups panko bread crumbs
Turn oven broiler on high.
In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.
1 ½ lbs raw ground chicken breast (if you have trouble finding ground chicken that is breast meat only, do what I do and throw the same weight of boneless, skinless chicken breasts into the food processor and run until ground)
1 large egg
1 egg whites
6 T dried breadcrumbs
¾ t dried basil
¾ t dried thyme
¾ t oregano
2 garlic cloves, minced
½ a small onion, chopped small or grated
¾ t salt
1/3 t black pepper
¾ cup Parmesan cheese
¾ cup pasta sauce
¾ cup 2% reduced fat shredded Mozzarella cheese
Optional: dried parsley, oregano or basil for garnish
1. Pre-heat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside.
2. In a large bowl, combine the ground chicken, egg, egg whites, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper and Parmesan cheese and lightly mix together. Do not over handle.
3. Form the meat mixture evenly into the 12 cups of your prepared muffin tin. Spread the pasta sauce evenly over the tops of each muffin. Bake for 20 minutes and remove from the oven. Top each muffin with about a tablespoon of shredded cheese and then return to the oven for 2-3 minutes until the cheese is melted. Garnish if desired


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