Storm the Cassoulet

Cookie in a Cup

cookie

Ingredients:

1 tbsp. butter, melted

1 tbsp. white sugar

1 tbsp. brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 cup flour

2 tbsp. chocolate chips

Method:

Microwave 40-60 seconds in a cup or a small bowl.

You’ll have a single serving of a deep dish chocolate chip cookie.

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Oreo Frogs

frog

Ingredients:

Candy Eye Balls
Package of Green Candy Melts
Oreo Cookies
Pretzels
Red Candy (for the tongue – Starbursts, gum drops, etc.)
Green Sprinkles

Method:

Melt your chocolate following the directions of the bag.

Cover your pretzels and oreos in the chocolate.

Place pretzels together ( bottoms side by side)

Place oreo cooie on top of pretzels. Place your tongue, eyes and sprinkles on the cookie!

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French Onion Pork Chops

frecnh onion pork

Ingredients:

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Method:

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are done (160°F), turning chops and stirring onions after 5 min. Remove chops from skillet; set aside.

COOK and stir onions 5 min. or until golden brown; stir in Worcestershire sauce. Return chops to skillet. Spoon onions over chops.

MIX stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted.

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Homemade Soft Pretzels

pretzelss

Yield: 8 pretzels

Ingredients:

DOUGH:
3 teaspoons instant dry yeast
1 1/2 cups warm water (about 105 degrees F)
2 tablespoons granulated white sugar
4 cups all-purpose flour
1 teaspoon salt

CRUST:
1 cup water
2 teaspoons baking powder
coarse sea salt or kosher salt
1/4 cup (1/2 stick) butter, melted

Method:

In a large bowl, combine the yeast, warm water and sugar. Add in the flour and salt and knead until smooth (you can use your hands, or you can use a stand mixer with a dough hook for this part).

Grease a second bowl with nonstick cooking spray and place the dough into the bowl. Cover with greased plastic wrap or a clean dish towel and let rise for 30 minutes in a warm place.

Preheat the oven to 425 degrees F. Line 2-baking sheets with parchment paper or silpat mats.

Divide the dough into 8 equal parts. Roll each part into a rope about 24 inches long and form into a pretzel shape

To Shape the pretzels: Lift the ends of the rope toward the top of your work surface and cross them. Cross them one more time to make a twist, then fold the twist back down over the bottom loop to form a pretzel shape  Set the pretzel on a parchment-lined baking sheet and continue shaping the rest of the pretzels.

In a shallow bowl, combine water and baking powder. Submerge each pretzel in the water and then place on the prepared baking sheets. Sprinkle with salt. Let the pretzels rest for 5 to 10 minutes.

Bake 12 to 15 minutes, or until golden brown. Brush each hot baked pretzel with melted butter immediately after taking them out of the oven.

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Ingredients:

1 pound plum tomatoes, cut into 1-inch chunks
1 red bell pepper, cut into 3/4-inch pieces
1 zucchini, quartered lengthwise, cut crosswise into ¾-inch chunks
1 onion, halved lengthwise, sliced
2 large garlic cloves, minced
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
4 large eggs
¼ cup grated fat-free Parmesan cheese

Method:

Heat oven to 400°F and spread a large, shallow roasting pan with nonstick spray.

Put tomatoes, pepper, zucchini, onion, garlic, basil, salt, and pepper in pan and spray with nonstick spray; toss to coat. Roast, stirring occasionally, until vegetables are browed and crisp-tender, about 30 minutes.

Spray 8- or 10-oz ramekins or custard cups with nonstick spray. Divide vegetables evenly among cups. Make a well in the center of the vegetables and carefully break 1 egg into each cup. Sprinkle with Parmesan cheese. Place cups on baking sheet and bake until eggs are just set, 20 to 25 minutes.

Cook’s note: To make it a meal, serve baked eggs with reduced-calorie whole-wheat toast.

Makes 4 servings.

Per serving (1 ramekin): 157 cal, 6 g total fat, 2g sat fat, 0g trans fat, 191 mg cholesterol, 455 mg sodium, 15g carb, 3g fiber, 12g protein, 142 mg calcium.

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Crunchy Honey Garlic Pork Chops

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Ingredients:

6-9 pork chops (not too thick, I used boneless pork loin)…
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:

1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Method:

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.

Remove from the pan to a 9″x13″ baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

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French Onion Soup

french-onion-soup

Ingredients:

3 tablespoons unsalted butter, divided evenly into 3 pieces

6 large yellow onions, halfed and cut root to stem into 1/4″ thick slices

2 cloves garlic, chopped

salt

2 cups water, plus extra

1/2 cup dry sherry

1/3 cup dry red wine

4 cups low-sodium chicken broth

2 cups beef broth

6 sprigs fresh thyme, tied together with twine

1 bay leaf

black pepper

baguette slices cut 1/2″ thick (1 per bowl).

8oz shredded Gruyere cheese

Method:

Preheat the oven to 400F

Generously grease the inside of a large Dutch oven with nonstick cooking spray.

Place the butter into the Dutch oven, then add the onions with 1 teaspoon salt.

Cook covered for 1 hour, then remove from the oven and stir onions, making sure to scrape the bottom and sides of the pot.

Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown (about 1 1/2 hours). Make sure to stir the onions and scrape the sides of the pot after 1 hour.

Remove the pot from the oven and place over medium-high heat.

Cook the onions, stirring frequently and scraping the sides of the pot until the liquid evaporates and the onions brown (use oven mitts to handle the pot), or for about 15 to 20 minutes.

Continue to cook, stirring frequently, until the bottom of the pot is coated with a dark crust (another 6 or 7 minutes).

Once the onions are a very dark brown, add the garlic and continue to stir for another 30 seconds to a minute, or until the garlic becomes fragrant.

Stir in the sherry and red wine, and cook, stirring frequently until the liquid evaporates (another 7 to 10 minutes).

Stir in the broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, making sure to scrape the bottom of the pot as you do to loosen everything up.

Increase the heat to high until simmering, then reduce the head to low, cover, and cook for 30 minutes.

Meanwhile, arrange baguette slices on a baking sheet and bake about 10 minutes in the oven.

Remove and discard the herbs from the soup, then season with salt and pepper to taste.

To serve, adjust oven to boiling.

Ladle soup into the bowls, then top with 1 or 2 baguette slices. Sprinkle with Gruyere cheese, then broil until the cheese is melted and bubbly around the edges (3 to 5 minutes).

Let cool 5 mintues before serving.

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