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JHTATROE: Apple Pie Coffee Cake

Friday, November 17, 2006

Apple Pie Coffee Cake

2 large eggs
1 T. canola oil
1/4 teaspoon vanilla extract
3/4 cups sugar
1 cup flour
2 t. baking powder
1/2 t. ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 cups cored peeled, thinly sliced apples (about 6 medium)
1 T raw sugar

Preheat oven to 375.

Mix eggs, oil, vanilla and white sugar with a wooden spoon until creamy. Add all remaining ingredients except apples and raw sugar. Beat vigorously with your wooden spoon for about a minute (batter may still be crumbly). Fold in apples and continue mixing until apples are coated and batter is smooth.

Spread mixture in a greased 10" pie plate and sprinkle top with raw sugar.

Bake 30-45 minutes. Cool 1 hour before slicing into 8 wedges and serving.

Fat: 3.6 g
Carbohydrates: 30.2g
Calories: 161.8
Protein: 3.4g


Janet B: White Chili

Tuesday, November 14, 2006

¼ c margarine or butter
1 large onion chopped
1 clove garlic finely chopped
4 C cooked chicken or turkey
3 C chicken Broth (homemade is best)
2T fresh cilantro
1T dried basil
2 t ground red chilies or chili powder
¼ t ground cloves
2 cans (15 to 16oz) Great Northern Beans, undrained

1. Melt margarine in large pan. Cook onion and garlic in margarine until tender
2. Stir in everything else. Heat to boiling, reduce heat to low. Cover and simmer 1 hour. Stir occasionally.
3. Serve with shredded cheese and tortilla chips.


From Janet B.: Slow Cooker Mexican Stew

Tuesday, November 14, 2006

Slow Cooker Mexican Stew

5 cups water

1-1/2 lbs boneless, skinless chicken breasts cut into small, bite-sized cubes

1 lg. can white hominy rinsed and drained

1-10 oz can whole tomatoes w/ green chilis (I use frozen stewed tomatoes from the garden)

1-1/2 cups frozen white corn (you can use yellow--doesn't make that much of a difference)

1-1/2 cups chopped onion

2-4 oz. cans mild diced green chilis

2 poblano peppers, cored and chopped

1 cup medium salsa

2 tablespoons chicken bouillon

2 tablespoons chopped fresh cilantro

1/2 tsp. chipotle chili powder

2 tsp. mild chili powder

2 bay leaves

1 tsp. ground cumin

1/2 tsp. black pepper

Cook in your crock pot for 8 to 10 hours on low or 4 to 5 hours on high. Top with shredded cheddar cheese and chopped green onions. Add a dollop of sour cream on top, if desired.

  Member Comments About This Blog Post:

CEIGSTI 11/14/2006 12:50PM

    I made this in my crock pot yesterday and it was delicious. Instead of adding the chicken bouillon, I used 3 cups of water and 2 cups of canned chicken broth. I served it with shredded cheese and tortilla chips and the family just loved it. (Coworker comment)

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From June H.: Eggland's Best Veggie Quiche Crustless

Wednesday, August 16, 2006

Eggland's Best Veggie Quiche Crustless

Recipe By: Eggland’s Best
Serving Size: 10 Preparation Time :10 Cook Time :20
Categories: Breakfast/ Brunch, Snack, Appetizer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Eggland's Best egg
1 10 oz package frozen spinach -- chopped and defrosted
3/4 cup shredded lowfat cheddar cheese
1/4 cup diced green bell pepper
1/4 cup diced onion
1/4 teaspoon salt
1/8 teaspoon nutmeg -- optional
1/4 teaspoon pepper
1 teaspoon Dijon mustard

Microwave the spinach for 2 minutes on high. Drain excess water. Spray muffin tin cups with cooking spray.

Combine Eggland's Best eggs, cheese, pepper, onions, spinach and seasonings in a bowl. Mix well.

Divide evenly among muffin cups (1/4 cup each).

Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean.

"High Protein Breakfast, Snack"
Per Serving (excluding unknown items): 67 Calories; 3g Fat (44.1% calories from fat); 7g Protein; 2g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 170mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Breakfast, Snack, Appetizer

NOTES : Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced fat cheeses may be used.


Arugula and Fennel Salad

Tuesday, July 18, 2006

This simple salad using traditional Italian ingredients benefits from the peppery spiciness of the arugula and the crisp refreshing flavor of the fennel. Use a vegetable peeler to shave the Parmesan for the garnish just like they do in the finest restaurants.

Arugula and Fennel Salad (Insalata di Rucola e Finocchio)

1-2 bunches arugula (depending on size), thick stems removed
1-2 fennel bulbs (depending on size), very thinly sliced
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
Salt and freshly ground pepper to taste
Shavings of Parmesan cheese for garnish

Combine the arugula and fennel in a salad bowl. Whisk together the olive oil, lemon juice, salt, and pepper and toss with the greens. Garnish with shavings of Parmesan. Serves 4 to 6.


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