The Famous Ritz Carlton Hotel 1920's Tea Room Lemon Pound Cake

·        3 cups all-purpose flour

·        1 Tbsp baking powder

·        3/4 tsp salt

·        3 cups sugar

·        1 cup unsalted butter, room temperature

·        1/2 cup shortening, room temperature

·        5 large eggs

·        1 cup whole milk

·        6 Tbsp lemon juice

·        1 lemon, zested

·       Directions

·        Preheat oven to 350°F. Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl. Set aside. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

from Linda C. on FB

Jane Williams Blackeyed Pea Salad (Hot)

Rotel tomatoes (hot), 

2 cans of rinsed black eyed peas 

1 can of corn drained and rinsed. 

chopped bell pepper

chopped onion

Kraft Lite Zesty Italian

I have made it with hominey, peas and corn and also with black beans. It just depends on who is going to eat it. Oh I almost forgot. I usually make the Italian dressing but this time I used Kraft Lite Zesty Italian.

Roasted Zucchini Spears

• 4 Zucchini  

Cut in long wedges
Mix spices in a wide bowl for rolling zucchini.

• 1/2 tsp Basil, dried
• 1/4 tsp Garlic powder
• 1/2 tsp Oregano, dried
• 2 tbsp Parsley, fresh leaves
• 1/2 tsp Thyme, dried
• 1/2 cup Parmesan  
• 1 Kosher salt and freshly ground black pepper

• 2 tbsp Olive oil

Directions:

1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
4. Serve immediately, garnished with parsley, if desired.

Meatloaf from Ann McAllister

·        2 lbs. ground beef 80/20
·        2-3 eggs
·        ½ c. green peppers
·        ½ c. chopped onions
·        4 slices bread crumbled up
·        1 can tomato sauce
·        1 small can cream
·        1 cup tomato ketchup

Mix all ingredients together well. Place in meatloaf pan.

Spread a light coat of ketchup over the top before pacing in the oven.

Cook for 30-45 minutes at 350.

You may need to drain any excess grease off top before serving. 

Amish Caramel pie

Amish Caramel Pie 

3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks
2 pie shells, baked

Mix together flour, milk, and egg yokes. Set to the side. Boil brown sugar, water, and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.

Amish Breakfast Casserole

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/ 4 cups shredded Swiss cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13 x 9 x 2 baking dish. Bake, uncovered, at 350 degrees for 35–40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Amish Peanut Butter Pie

Amish Peanut Butter Pie 
3/ 4 cup powdered sugar
1/ 2 cup creamy peanut butter
1 cup sugar, divided
3 cups low-fat milk, divided
3 large eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons flour
1/ 4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla, divided
1 pie shell, baked
1/ 4 teaspoon cream of tartar

Beat together the powdered sugar and peanut butter till the mix is crumbly; set side. In a large, heavy saucepan, combine 2/ 3 cups sugar and 2 cups low-fat milk; heat to scalding or possibly till bubbles start to form on the bottom. Don’t let it boil. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour, and salt. Stir to make a paste. Whisk in the remaining cup of cool low-fat milk, whisking till the mix is smooth. Pour in some of the warm low-fat milk mix, stirring to combine. Add in mix in bowl to the low-fat milk in the saucepan. Cook over medium-low heat, stirring constantly, till the mix bubbles up in the center. Add in the butter and 1 teaspoon vanilla. Remove from heat and let the custard cool. Preheat oven to 350 degrees. Sprinkle 2/ 3 of the crumbly peanut butter mix in the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mix over the top. In a large mixer bowl, place the egg whites, cream of tartar, and remaining 1 teaspoon vanilla. Beat till stiff peaks form. Gradually, while beating, add in the 4 tablespoons remaining sugar and 3 tablespoons remaining cornstarch. Continue beating until the eggs whites are very thick and glossy. Spread meringue on top of pie; sprinkle the remaining peanut butter mix on top. Bake for 10 to 15 minutes; watching carefully, or possibly till the meringue is golden. Chill and serve.

Hamburger casserole

2 pounds hamburger
1 medium onion, diced
1 can cream of mushroom soup
1 can water
6 medium potatoes, peeled and cubed salt and pepper to taste

Brown hamburger and onion. Add soup, water, potatoes, and seasoning. Bake in casserole or cook in a skillet, stirring occasionally. Meal is done when potatoes are tender.

Cornbread Hamburger Pie

1 pound ground beef
1 large onion, chopped
1 can (8 oz.) tomato sauce
1 teaspoon salt
1 tablespoon chili powder
1/2 cup chopped green pepper
1 3/4 cup water
1/2 teaspoon black pepper
1 can (12 oz.) whole kernel corn

Corn bread mix (prepare as on package but do not bake) Brown ground beef and onion in skillet. Drain. Mix in the other ingredients and let simmer for 15 minutes. Pour into a greased casserole dish. Top with corn bread mix. Bake at 350 degrees for 20 minutes.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon, and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

Brussels Sprouts with Anne Burrell for Food Network Magazine

·        2 pounds Brussels sprouts, trimmed

·        Extra-virgin olive oil

·        Kosher salt

·        Pinch of red pepper flakes

·        1/3 cup pine nuts

·        6 ounces slab bacon, cut into lardons

·        Parmigiano-reggiano, for topping 

Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

Rachael Ray’s Brussels Sprouts

·        3 slices bacon, chopped

·        1 tablespoon extra-virgin olive oil, 1 turn of the pan

·        1 shallot, chopped

·        1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved

·        Salt and pepper, to your taste

·        1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.  

White Bean Chili

 White Bean Chili

2 cups chicken cooked and cubed

3 stalks celery, chopped

1 med onion, chopped

3-15 oz. cans of white beans

1-16oz. jar of thick and chunky salsa

2 tsp. cumin

1 can chicken broth

Add together and cook in crockpot until onion and celery are done.

15 min. before serving add

8 oz. Monterey Jack cheese with jalapeno peppers, cubed

Lydia Foster 

Ann's 3 Bean Chicken Chili

SAUTE 

1/4 c. olive oil

1 large onion minced

2 stalks celery

2 T. minced garlic in the jar 

Combine in a large stock pot or Crock Pot

2 or 3 pieces of mesquite grilled chicken breast-thawed and chopped in 1/2" pieces

2 cans white navy beans drained and rinsed

1 can black beans drained and rinsed

1 can refried beans (thickens chili)

24 oz can crushed tomatoes

1 can Rotel tomato and chilies

1 can chicken broth/or use bouillon 

1/2 tsp. cumin

1/2 tsp. oregano

1 cup of frozen yellow corn

1 cup frozen chopped spinach/or fresh kale (can be omitted)

Bring all to a boil and simmer for 1 hour. Or 5 hours in the crock pot

Garnish with your choice of toppings

shredded cheese, sour cream, black olives, green onions

Skinny Creamy Cauliflower Soup

Skinny Creamy Cauliflower Soup

Ingredients

·        2 large head, chopped

·        1/2 onion, medium, chopped

·        2 cups vegetable or chicken broth, reduced sodium

·        1 cup half and half, fat free

Garnish

·        Grated cheese, reduced fat

·        Crumbled bacon

·        Sliced green onions (or more if you like)

·        black pepper, salt

Instructions

1. Combine broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat. Reduce heat to medium and simmer for 15 minutes or until cauliflower is tender.

2. Use an immersion blender (or place ingredients in a blender) and puree. Add fat free half & half and blend for about 1 minute or until desired consistency.

3. Pour into bowls and garnish with cheese, bacon (if desired) and green onions. Top with cracked black pepper and salt to taste.

Notes

Nutrition: Per Serving (with bacon) About: 150 calories, 3.5 g fat, 1.5 g saturated fat, 12 g protein, 21 g carbohydrates, 5 g dietary fiber, 740 mg sodium; WW Points plus value 4

http://domesticsuperhero.com/

Sausage, Kale Tortellini Stew

Sausage, Kale Tortellini  Stew 

MAKES 8 servings 

Photo from Taste of Home

PREP 15 minutes COOK 30 minutes 

2 tbsp olive oil 

1 lb sausage, casings removed 

1 medium onion, sliced 

3 cloves garlic, sliced
3/4 tsp Italian seasoning 

8 cups packed chopped kale 

4 cups reduced-sodium chicken broth 

1 pkg (20 oz) refrigerated cheese tortellini 

1/2 cup all-purpose flour 

1 can (15 oz) small white 

beans or pink beans, 

drained and rinsed

• In a very large stockpot. heat  oil over medium-high to high heat. Crumble in sausage and cook, 6 to 7 minutes, until browned, stirring occasionally.
• Add onion, garlic and Italian seasoning; reduce heat to medium and cook 4 minutes.
•  Stir in kale and chicken broth. Cover and cook 8 minutes. Add 4 cups water, cover and bring to a boil over high heat, about 5 minutes. 
• Add tortellini. Cook, covered, 3 minutes. 
• Meanwhile, whisk flour with 1/2 cup water. Add to pot and cook 3 minutes more, until slightly thickened. Stir in beans and heat through.

Spinach and Fruit Salad with Poppyseed Dressing

This SPINACH based salad will boost the thyroid glands' output of metabolism-reviving hormones!

Ingredients:
5 ounces fresh spinach (half a 10 ounce bag)
3/4 cup chopped celery
3/4 cup dried cranberries
1 can (15 ounces) mandarin oranges - or fresh Cuties or Halos
or 1 cup of pomegranate seeds
1 large Granny Smith Apple
1 teaspoon lemon juice
1/3 cup pecans
Optional: Feta cheese & Orecchiette (little ears) pasta

Dressing:
4 tablespoons olive oil or vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white wine vinegar
2-4 teaspoons white sugar - Or use Honey to taste or Stevia
1/8 teaspoon each: paprika, onion powder
1 tablespoon poppyseeds
Throw it all together!

SERVING: Makes six (6) 1 cup servings. As a compliment to the meal, makes twelve (12) 1/2 cup servings!

from FB Tammy Elmore

Mini Meatloaf

Ingredients

1 1/2 pounds ground beef
1 cup plain unseasoned bread crumbs
3 large eggs, lightly beaten
3 tablespoons milk
1 garlic clove, finely chopped
1 medium onion, finely chopped
1/4 teaspoons salt
1 teaspoon minced fresh thyme
3/4 teaspoon freshly ground black pepper
3 tablespoons ketchup
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce

Preparation

1. 1. Preheat the oven to 350°F. Lightly grease the cups of a 12-cup muffin pan.
   2. In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion, salt, thyme, and pepper. Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.
   3. Place the muffin pan on a baking sheet and bake for 20 to 25 minutes, until the meat is almost cooked through—the “loaves” will be firm when pressed lightly in the center but not set.
   4. While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce. After baking for 20 to 25 minutes, remove the pan from the oven. Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven. Bake for 10 minutes more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.

Per serving: 409.3 calories, 264.5 calories from fat, 29.4g total fat, 11.0g saturated fat, 85.4mg cholesterol, 713.0mg sodium, 13.9g total carbs, 1.0g dietary fiber, 1.7g sugars, 20.7g protein

Nutritional analysis provided by TasteBook, using the USDA Nutrition Database

  Jamie Deen, Bobby Deen and Melissa Clark August 2009 

 The Deen Bros. Take It Easy

WW Individual Creamy Chicken Pot Pies

Weight Watchers Recipe

Ratings (87)

7PointsPlus Value

Prep time: 25 min

Cook time: 43 min

Other time: 0 min

Serves: 8

Reduced-fat crescent roll dough makes a super-easy rustic topping for this all-time-favorite comfort food.

Ingredients  5 tsp unsalted butter, divided     1 1/2 pound(s) uncooked boneless skinless chicken breast(s), cut into bite-size chunks     4 rib(s) (medium) uncooked celery, thinly sliced (about 2 ½ cups)     4 large uncooked carrot(s), diced (about 2 cups)     1 large uncooked onion(s), chopped (about 1 ¼ cups)    1/4 cup(s) all-purpose flour    3 1/2 cup(s) reduced-sodium chicken broth    1 cup(s) frozen baby peas    2 oz low fat cream cheese    1 Tbsp fresh thyme, chopped (or to taste)    1/2 tsp table salt, or more to taste    1/4 tsp black pepper, freshly ground    8 oz reduced fat crescent roll dough    Instructions Preheat oven to 400ºF. Melt 1 tablespoon butter in a large pot over medium-high heat; add chicken and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes. Remove chicken from pot with a slotted spoon; set aside. Melt remaining 2 teaspoons butter in same pot over medium-high heat; add celery, carrots and onion and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Reduce heat and sprinkle vegetables with flour; cook, stirring, until vegetables are coated, about 1 minute. Stir in broth; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; simmer 5 minutes. Add peas, cream cheese, thyme, salt and pepper; simmer, stirring occasionally, until mixture is thickened and vegetables are just tender, about 8 minutes. Stir in chicken and any accumulated juices; heat through. Evenly divide mixture among eight (8 oz) ramekins or custard cups (about 1 cup filling each). Unroll crescent dough; carefully separate at perforations. Place 1 piece of triangle dough over each ramekin, letting edges drape over sides (or folding it back over into middle). Place ramekins on a rimmed baking sheet; bake until crust is golden and filling is bubbly around edges, about 11 to 13 minutes. Yields 1 pot pie per serving. Notes Don’t have 8 ramekins or custard cups? Not to worry: Just spoon the filling into an 11 x 7-inch baking dish. Unroll crescent dough and press at perforations to seal. Top baking dish with full sheet of dough, letting ends hang over sides of dish (poke a few holes in crust). Bake until filling is bubbly and crust is golden, about 11 to 13 minutes. For a decorative touch, sprinkle dough with fresh thyme leaves before baking.

Potato-Crusted Mini Quiche

 

Print

Makes 6 mini quiche

Author: Jasline N.

Ingredients

Crust

• 1 large floury potato, about 250 grams (I used Russet)
• 2 tablespoons finely grated good-quality Parmesan cheese
  

Filling

• 4 strips bacon, diced
• ¼ onion, peeled and chopped
• 100 grams fresh mushrooms, diced
• 2 eggs
• 50 ml heavy cream
• 30 grams good-quality cheddar cheese, grated
• ¼ teaspoon salt
• Freshly ground black pepper

Method

1. Preheat the oven to 175 degrees Celsius. Lightly grease a muffin tin and line the bottom with parchment paper so the quiche can be removed easily.
2. Peel and shred the potato. Squeeze out the excess water and place it into a mixing bowl. Stir in the Parmesan cheese. Divide the potato mixture into 6 and scoop into the muffin tins, pressing the potato mixture until the potato comes up to the side. Brush lightly with oil and bake for 20 to 25 minutes until golden. Remove from oven and set aside.
3. Lower the oven temperature to 150 degrees Celsius.
4. Sauté bacon in a small non-stick frying pan over medium-low heat until oil has rendered and bacon is slightly crispy. Add in the diced onion and sauté until onion has softened and is translucent.
5. Push the bacon and onion aside and add in the mushrooms. Sauté until mushrooms have softened and shrink in size. Remove from heat and let cool for 10 minutes.
6. Whisk eggs, cream and cheddar cheese together. Whisk in the ¼ teaspoon salt and black pepper. Stir in the bacon-mushroom mixture.
7. Divide the quiche mixture among the 6 potato crusts. Bake for 20 to 25 minutes until the quiche has set and a skewer inserted into the center comes out clean.
8. Let cool on wire rack. Run a thin knife around the quiche and lift it out. The quiche are best served warm, but still taste awesome at room temperature!

Naggy

- Crust recipe adapted from Little Grazers
- Filling recipe adapted from Kelly Siew Cooks

WW Turkey Taco Cups

Larger Image

Weight Watchers Recipe

Ratings (45)

7PointsPlus Value

Prep time: 25 min

Cook time: 15 min

Other time: 10 min

Serves: 8

This vegetable-packed filling is full of healthy black beans and lean ground turkey. Spoon it into homemade taco cups for a marvelous main meal.

• Recipe

• Read All Reviews (41)

Ingredients 9 spray(s) cooking spray    8 medium flour tortilla(s), 7-inch    1 pound(s) uncooked 93% lean ground turkey      1 small uncooked onion(s), chopped      1 small sweet red pepper(s), finely chopped    2 Tbsp reduced sodium taco seasoning    1 tsp table salt    1 tsp canned chipotle peppers in adobo sauce, chopped      15 oz canned diced tomatoes      15 oz canned black beans, rinsed and drained      3/4 cup(s) frozen corn kernels, thawed    1/2 cup(s) low fat shredded cheddar cheese, Mexican blend    2 Tbsp cilantro, chopped    Instructions Preheat oven to 400ºF. Lightly coat tortillas with cooking spray; gently pleat and place one tortilla, sprayed-side down, in each of 8 large muffin holes. Bake until crisp, 12-15 minutes; remove and let cool. Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add turkey, onion and pepper; cook, breaking up turkey, until turkey is cooked through and onions are soft and translucent, 8 minutes. Add taco seasoning, salt and chipotle; stir to combine. Add tomatoes, beans and corn; heat through. Spoon 1 c filling in each tortilla cup; sprinkle with cheese and cilantro and serve. Serving size: 1 taco cup.

WW Mini Shepherd’s Pies

Weight Watchers Recipe

Ratings (30)

5PointsPlus Value

Prep time: 25 min

Cook time: 35 min

Other time: 0 min

Serves: 6

These individual shepherd's pies freeze really well. Heated up later, they are the perfect portions for a comfort-food dinner.

Ingredients   1 1/4 pound(s) uncooked Yukon gold potato(es), cut into 1-inch pieces    1 tsp table salt, divided      1 medium uncooked scallion(s), finely chopped      2/3 cup(s) fat free skim milk    1 pinch black pepper    1 spray(s) cooking spray      3/4 pound(s) uncooked 93% lean ground beef      1 small uncooked onion(s), finely chopped      2 medium uncooked carrot(s), finely chopped    1 clove(s) (medium) garlic clove(s), minced    2 1/2 tsp garlic herb seasoning      1 cup(s) no salt added canned tomato sauce      1 1/4 cup(s) frozen cut green beans, thawed    6 Tbsp low fat shredded cheddar cheese    Instructions Preheat oven to 400ºF. Place six 6-oz ramekins on a rimmed baking sheet; set aside. Place potatoes in a saucepan; add enough water to cover them and stir in 1/4 tsp salt. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, until tender, about 12 to 15 minutes. Drain potatoes and return to saucepan; stir in scallions, milk, 1/4 tsp salt and pepper. Mash with a potato masher until somewhat smooth; set aside. Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add beef, onion, carrot, garlic, garlic seasoning and remaining 1/2 tsp salt; sauté, breaking up beef, until onions are translucent and carrots are just tender, about 10 minutes. Stir in tomato sauce; remove from heat. Spoon about 1/2 cup beef mixture into each ramekin. Top each with a layer of green beans and a layer of mashed potatoes; sprinkle each with a Tbsp cheese. Bake until heated through, about 20 minutes. Serving size: 1 shepherd’s pie Notes If frozen, thaw at room temperature for 1 hour and then bake until heated through, about 35 to 40 minutes.