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Recipe Requests
Paula Deen's Gooey Butter Cake Recipe
I have heard that Paula Deen's Gooey Butter Cake is delicious. Does anyone have the receipe. It starts with a Duncan Hines Butter cake mix.
Sandy in Vermont from Barre VT
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Quick and Easy Chocolate Truffles
Several years ago, in a magazine, I found a recipe for a quick and easy way to make chocolate truffles. I think it was similar to the microwave fudge recipe but was a bit different. Truffles could be made with or without liqueurs and there were also several "coatings" you could roll the truffles into finish them off for presentation and to differentiate the various flavors. After moving, my recipe has disappeared and I would like to make the truffles for holiday parties and gifts this year. Can anyone help? Thanks in advance to all you "sweet-tooths" out there.
Melody from Richland (Tri-Cities) WA
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Today's Recipes
Ingredients
Directions
Preheat oven to 375 degrees. Mix cream cheese spread and bacon in small bowl until well blended.
Separate each dough triangle with one generous tsp. cream cheese mixture. Roll up starting at shortest side of triangle and rolling to opposite point.
Place, point sides down, on ungreased baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm.
By Robin from Washington, IA
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Ingredients
Directions
Put into blender and mix until desired consistency. Use more milk for smoother dip.
By Robin from Washington, IA
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A delicious Caribbean favorite that is cholesterol free and made with very little added fat.
1. Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.
2. In large soup pot or dutch oven stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil 1 hour.
3. Reduce heat and simmer, covered, 3-4 hours or until beans are very tender. Stir occasionally and add water if needed.
4. Remove about 1/3 of the beans, mash and return to pot. Stir and heat through.
5. Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
6. Serve over rice. Garnish with sliced pimento and lemon wedges.
Yield: 6 servings--Serving Size: 8 oz
Each serving provides:
Calories: 561
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 193 mg
National Heart, Lung, and Blood Institute
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1. In a medium skillet, heat oil. Sauté onions, garlic, and zucchini in oil for 5 minutes on medium heat.
2. Add remaining ingredients and simmer covered for 45 minutes. Serve over spaghetti.
Yield:6 servings--Serving Size: 3/4 cup
Each serving provides:
Calories: 102
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 459 mg
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Hearty Homemade Soups for Babies and Toddlers
By Rachel Paxton
Hearty soups make great meals for babies and toddlers. These soups combine meat and vegetables into one easy meal, they are inexpensive to make, and they freeze well for later meals.
Beef Stew
Coat meat with flour and brown in oil. Place all ingredients in crock pot and cook on low all day. Other vegetables like green beans or peas can also be added.
Split Pea Soup
Place all ingredients in crock pot and cook on low all day.
After soups cool, blend in blender or food processor, adding more water if necessary for desired consistency. Blend soups until completely smooth for younger babies. These soups are suitable for babies 6 months and up who are eating a variety of solid foods and also for toddlers.
To freeze soups for later, pour into ice cube trays and freeze until solid. Transfer cubes to Ziploc freezer bags.
About the author: Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com
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Ingredients
Directions
Mix all ingredients and refrigerate.
By Robin from Washington, IA
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This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables.
1. Pick through beans to remove bad beans; rinse thoroughly.
2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan.
3. Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook, uncovered, over low heat till creamy, about 30 minutes. Remove bay leaves.
4. Serve with hot cooked brown rice, if desired.
Yield: 8 servings--Serving Size: 1-1/4 cup
Each serving provides:
Calories: 171
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 285 mg
National Heart, Lung, and Blood Institute
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Ingredients
Directions
Let cheese set at room temperature until soft.
Press in bottom of microwavable dish.
Top with chili.
Sprinkle cheese on top.
Microwave until metled and hot.
Serve with taco chips.
By Robin from Washington, IA
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Ingredients
Directions
Preheat oven to 350 degrees. Unroll dough on lightly greased baking sheet; press seams together to form 12x4 rectangle. Cut brick of cream cheese in half horizontally; place on half on top of one half of the dough. Top with 1 Tbsp. pesto and red peppers.
Place other half of cream cheese brick on top. Top with remaining pesto. Brush edges with egg. Bring dough over cream cheese to completely enclose cream cheese; press edges together to seal. Brush with egg.
Bake 15 to 18 minutes or until lightly browned. Cool 10 minutes. Serve with crackers and fresh veggies.
By Robin from Washington, IA
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