Category Archives: Recipes

Spinach & Black Bean Enchiladas

Posted on November 9, 2009 by Veronica

It seems the older I get, the less meat appeals to me. Thus, Meatless Mondays were born into our household–my sneaky way of making a day without meat sound fun so Dennis plays along. :)

This recipe made both of us happy–the enchiladas are filling, have good flavor, and are figure-friendly. I do realize the picture isn’t too appetizing, but they really are good, I promise!

If you have any favorite vegetarian dishes and are willing to share the recipe, please leave it in a comment or message me!

Spinach & Black Bean Enchiladas
from The New Holly Clegg Trim & Terrific Cookbook

makes 8 enchiladas

1 (10 oz) pkg. frozen chopped spinach, thawed
1 (15 oz) can black beans, rinsed & drained
1 (1 1/4 oz) pkg. taco seasoning mix (or 3 tablespoons homemade)
1 c water
1 c fat-free sour cream, divided
8 (6-8 inch) flour tortillas
1 (10 oz) can enchilada sauce
1 1/2 c shredded reduced-fat Cheddar cheese
2 T sliced green onions

Preheat oven to 375 degrees.

In a non-stick skillet, heat the spinach, black beans, taco seasoning mix, and water. Bring to a boil, reduce heat, and cook for 8-10 minutes, or until the mixture is thickened. Remove from the heat, and stir in 1/2 c sour cream.

In each tortilla, spread 1 T enchilada sauce, about 1/3 c spinach mixture, and 1 heaping tablespoon cheese. Roll up each tortilla placing the seam-side down in an oblong baking dish coated with nonstick cooking spray. Spread the remaining enchilada sauce over the filled enchiladas, cover, and bake for 15-18 minutes.

Uncover and garnish with the remaining cheese. Continue baking for 5 minutes longer, or until the cheese is melted. Serve with the remaining sour cream, and sprinkle with the green onions.

Veronica’s notes: I felt the filling was creamy/liquid enough without putting the enchilada sauce on the inside, so I just poured it over the top.

Nutritional info per serving: 266 cal, 14 g protein, 39 g carbs, 3 g fat, 5 g fiber, 11 mg cholesterol, 1198 mg sodium
Diabetic exchanges: 1.5 very lean meat, 2.5 starch

2 Comments

Posted in Lighter Fare, Mexican, Vegetarian & Vegan and tagged black bean, diet-friendly, enchiladas, spinach, vegetarian. Bookmark the permalink.

Brown Butter Pumpkin Bread with Caramel Swirls

Posted on November 4, 2009 by Veronica

I tried making brown butter pound cake a couple weeks ago and ruined it by overbaking it. Despite the the need to drink an entire glass of milk with each bite, Dennis and I couldn’t resist having several slices because of the wonderful brown butter flavor. (If you’ve ever had browned butter in a dessert, you know what I’m talking about. If you haven’t–then you haven’t fully lived!)

While the remainder of the pound cake lies in the freezer, awaiting it’s transformation into a creative bread pudding, I found the link to a similar recipe waiting for me in my inbox yesterday, compliments of my good friend, Krista. The recipe is, in fact, based upon that brown butter pound cake, but with the addition of pumpkin and dulce de leche.

Krista knows me too well. Cake, brown butter, pumpkin and caramel? Oh yeah, I’m there, baby!

After baking it and diving in (I only had a tiny slice…times five), I discovered that the texture isn’t dense like pound cake, but lighter like regular cake and very moist. But since it doesn’t look like cake, I’m calling it bread. Which kind of makes the name sound a little more wholesome, even with the mention of brown butter and caramel and the fact that the only wholesome thing in there makes up a very small part of the cake bread.

Whatever you want to call it, this stuff is awesome–bake a loaf and see for yourself!

Brown Butter Pumpkin Bread with Caramel Swirls

Slightly adapted from “Pumpkin Pound Cake with Dulce de Leche Swirls” at browniesfordinner.com, which was adapted from the Brown Butter Pound Cake in Gourmet, October 2009

1 1/2 sticks (12 tablespoons) unsalted butter
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice
1/2 cup packed brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup pumpkin puree
1 tsp vanilla
1 tsp rum (optional)
about 1/2 – 3/4 cup dulce de leche (recipe here)

Preheat oven to 325 degrees. Butter and lightly flour an 8 1/2 by 4 1/2-inch (or 9 by 5-inch) loaf pan.

Heat the butter in a 10-inch heavy skillet over medium heat until the milk solids on the bottom are a dark chocolate brown. Transfer to a pie plate or shallow bowl and put it in the freezer just until it congealed, about 15 minutes.

Whisk together flour, baking soda, salt, and pumpkin pie spice in a medium bowl. Cream the brown butter with the sugars with mixer until it is light and fluffy, about 2 minutes. Add the eggs one at time, beating well after each addition. Beat in pumpkin, vanilla & rum. On a low speed, mix in the flour mixture until just incorporated. Transfer about half of the batter to the loaf pan and smooth it around so that it covers the bottom of the pan and forms an even layer. Place small grape-sized dollops of dulce de leche on the surface. Swirl by running the tip of a knife through one or two times to create a swirly pattern. Cover with the rest of the batter, smooth the surface. Use the rest of the dulce de leche on top, also in small grape-sized dollops and swirled with the tip of a knife.

Bake 1 1/4 to 1 1/2 hours (75 to 90 minutes). Cool in the pan for 30 minutes, then invert onto a rack (right side up) to cool completely, about one hour.

Veronica’s Notes: If you don’t have pumpkin pie spice, use a combination of cinnamon, nutmeg, cloves & ginger. I used 1/4 t cinnamon, 1/8 t nutmeg, a couple sprinkles of cloves and the rest ginger.

3 Comments

Posted in Bread, Cake & Frosting and tagged Bread, brown butter, caramel, pumpkin, swirls. Bookmark the permalink.

Honey-Whole Wheat Bread

Posted on November 3, 2009 by Veronica

Somehow with my car breaking down along with the microwave and Dennis finding out he needed to have oral surgery to remove a cyst, I completely forgot to blog this recipe, despite the fact that it was one of the small things that got me through the week. Bake up a couple loaves yourself and see what kind of magic good, fresh bread can work on your life.

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This. Bread. Is. Very. Good.

Honey-Whole Wheat Bread
from the back of a Gold Medal Whole Wheat Flour bag

2 packages regular active dry yeast
1/4 c warm water (105-115 degrees F)
1/2 c honey
1/4 c butter or margarine
3 t salt
2 1/2 c very warm water (120-130 degrees F)
4 1/2 c Gold Medal whole wheat flour
2 3/4 to 3 3/4 c Gold Medal all-purpose flour

In small bowl, dissolve yeast in warm water; set aside. in large bowl, mix honey, butter, salt and very warm water; cool 5 minutes.

To cooled honey mixture, beat in 3 c of the whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 c whole wheat flour and dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 c of the all-purpose flour until dough pulls cleanly away from side of bowl.

Place dough on floured work surface. knead in remaining 1/2 to 1 c all-purpose flour; continue kneading 5-10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel. let rise in warm place (80-85 degrees F) 30-45 minutes or until doubled in size.

Generously grease 2 (9×5) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18×8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30-45 minutes or until doubled in size.

Heat oven to 375 degrees F. uncover dough; bake 30 minutes. Reduce oven temperature to 350; bake 10-15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

Makes 2 loaves (16 slices each)

Veronica’s Notes: You can use whatever brand of flour you happen to have. Just don’t tell Gold Medal I told you that. :)

I used my usual quick method, as follows: substitute rapid acting yeast & omit the first 1/4 c water. Mix the yeast with the whole wheat flour. Combine the honey, butter, salt & water in a saucepan and heat until butter is melted. Cool until warm to the touch, then add to the flour & yeast mixture and mix according to directions. Skip the first rise and as soon as you’re done kneading, shape into loaves and place in pans to rise for 1 hour. Bake according to the recipe.

P.S. We got my car working and now just need a new microwave. Den has his surgery on Thursday and we now have the money for it.

4 Comments

Posted in Bread and tagged Bread, honey, whole wheat. Bookmark the permalink.

Pumpkin Gooey Butter Cake

Posted on October 25, 2009 by Veronica

I have been making this dessert every fall for about five years because not only is it my favorite fall dessert, but it is usually requested at our Thanksgiving gathering. Although “Pumpkin Gooey Butter Cake” is the official name, I feel that “Pumpkin Bars” is more apt and usually refer to them that way. The bottom layer is like a cross between cookie and cake and the pumpkin filling is sweet, perfectly spiced and ultra creamy (not what I would call gooey, though it does jiggle when you take it out of the oven).

If you want to know how this recipe rates, here’s is the list of my top five favorite desserts (that I make):
1. Laura’s Cherry Crumble Bars
2. Laura’s Chocolate Chip Cookies
3. Pumpkin Gooey Butter Cake
4. Dark chocolate Raspberry Cake
5. Zesty Lemon Pound Cakes

And if you still don’t believe me, here’s further proof that this is a must-try. I brought this to the charity bake sale at work last week and it sold out faster than anything else. I watched one woman scrape her container of every crumb after finishing the slice she bought, then go back to buy another only to find they’d all sold in the time it took her to eat it. When she found out I’d made it, she made me promise to bring more next week!

She is not the first to catch the butter cake fever and won’t be the last.

Pumpkin Gooey Butter Cake

Printable recipe
Printable recipe with picture

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
1 stick butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
1 stick butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes (I usually do 45 minutes). Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

From Paula Deen’s Lady & Sons Savannah Country Cookbook

12 Comments

Posted in Brownies & Bars, My Favorites and tagged bars, butter, cake, fall, gooey, pumpkin. Bookmark the permalink.

Easy Peanut Clusters

Posted on October 20, 2009 by Veronica

These are incredibly easy to make and come together so quickly. Perfect for holiday gifts!

Oh, and did I mention they’re delicious? Because they are. Enjoy!

Easy Peanut Clusters

1 (12-oz) bag semi-sweet chocolate chips
6 squares white almond bark*
1 lb salted, roasted peanuts

Melt the chocolate chips and white bark together in a glass bowl in the microwave. Zap it for a minute, stir, then continue in 30-second intervals, stirring in between, until the mixture is smooth and thin. Stir in the peanuts & drop spoonfuls onto a wax-paper lined baking sheet. Let sit or refrigerate until firm, then package or put on a serving plate.

*Update 12/7/09: I have now made these using chocolate almond bark in place of the white and while both versions are good, I like this one better because the chocolate flavor is a little stronger.

Easy Peanut Clusters made with chocolate almond bark instead of white

2 Comments

Posted in Candy and tagged candy, easy, fast, gift baskets, goodies, holiday, peanut clusters, simple. Bookmark the permalink.

Quick & Easy Pumpkin Cupcakes

Posted on October 20, 2009 by Veronica

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These aren’t your typical pumpkin muffins disguised as cupcakes with a swirl of frosting. Using a cake mix not only makes these a cinch to throw together, but gives the desired light texture of a cupcake.

Libby’s Quick & Easy Pumpkin Cupcakes
from www.verybestbaking.com

1 (18.25 oz) spice cake mix
1 can (15 oz) Libby’s 100% pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 container (16 oz) prepared cream cheese or vanilla frosting (I made my own with this recipe)

PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.

BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean (mine were done in 17 minutes). Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

YUMMY!!!

I used pumpkin spice icecream topping to drizzle over the top of those in the photo before the recipe. It’s a seasonal item and if you can’t find it, you could use caramel topping and mix in some pumpkin butter & spices.

8 Comments

Posted in Cake & Frosting and tagged cream cheese frosting, cupcakes, easy, pumpkin, quick. Bookmark the permalink.

Easy Banana Cupcakes

Posted on October 20, 2009 by Veronica

Banana Cupcakes with Cream Cheese Frosting
The black walnuts are optional, but I really think they add a wonderful depth of flavor to the cakes.

Cake
1 yellow cake mix
1 cup mashed ripe bananas (about 2 large)
1 T sour cream
1/3 c oil
3 eggs
¾ c water
1 c black walnuts (optional)

Frosting
1 (8-oz) package cream cheese, softened
1 stick (1/2 c) unsalted butter, softened
2 lbs powdered sugar
Pinch salt
1 t vanilla
Milk, as necessary

Preheat oven to 350 degrees. Line 24 muffin cups with liners.

Put all the cake ingredients, except for the black walnuts, in a mixing bowl and beat on low until moistened, then beat on medium speed for 2 minutes. Stir in the black walnuts and fill muffin cups 2/3 full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in the center of one comes out clean. Cool on wire rack in the pans for 10 minutes, then take out of the pans and cool completely on rack.

For frosting, beat the cream cheese and butter together until creamy. Beat in everything but the milk until well blended and fluffy. If it is too thick, you can add milk 1 teaspoon at a time until you get your desired consistency. Frost the cooled cupcakes.

Banana Cupcakes, with and without nuts.

6 Comments

Posted in Cake & Frosting and tagged banana, cream cheese frosting, cupcakes, easy. Bookmark the permalink.

Squash, Sage & Ricotta Manicotti

Posted on October 20, 2009 by Veronica

I’m a big fan of sweet and savory combos, and the squash here is just sweet enough to perfectly balance the onion, sage & cheeses. This the best thing I’ve eaten in a while and although my husband hates all squash, particularly butternut, he ate his plate without complaint! Success.

Squash, Sage & Ricotta Manicotti
Adapted from Everyday Food November 2009, “Squash, Sage & Ricotta Cannelloni”

3 T olive oil, plus more for baking dish and sheet
Salt & pepper
8 manicotti noodles
½ cup finely diced white onion
1 lb. cooked & mashed butternut squash
¼ c + 2 T parmesan
¼ c + 2 T milk
1 T chopped fresh sage leaves, plus 8-10 whole leaves
1/8 t ground nutmeg
2 c ricotta (15 oz)
¾ cup shredded mozzarella, divided

Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish.

In a large pot of boiling salted water, cook pasta until al dente. Drain, rinse with cold water, drain again and transfer pasta to a lightly oiled rimmed baking sheet in a single layer.

In a small skillet, heat 1 T oil over medium. Add onion, season with salt & pepper, and cook until soft, about 5 minutes. Transfer to a bowl and add the squash, ¼ c parmesan, 2 T milk, sage, and nutmeg; season with salt and pepper. Stir the mixture until thoroughly combined.

Put filling into a gallon-size Ziploc bag and cut the corner. Squirt the squash mixture into the manicotti tubes and place in prepared dish.

In a bowl, combine ricotta, ½ c mozzarella, ¼ c milk & 2 T parmesan. Season with salt and pepper. Stir until combined. Spread ricotta mixture over manicotti and top with ¼ c mozzarella. Bake until warmed through, about 25 minutes. Broil until top is browned, 2-3 minutes.

Meanwhile, in a small skillet, heat 2 T oil over medium-high. Fry whole sage leaves until crispy, 15-20 seconds. Drain on paper towels. Serve manicotti topped with fried sage.

*Veronica’s notes: the original recipe does not call for mozzarella, but for 1/2 c parmesan to be mixed with the ricotta and for another 1/4 cup to top the dish. I think this would taste better but I ran out of parmesan and had to use mozzarella. I will try it with the parm next time. Also, you can leave the parm out of the filling if you like, that was my addition and is prob not necessary if using it on top.

4 Comments

Posted in Italian, Lighter Fare, Pasta, Vegetarian & Vegan. Bookmark the permalink.

Praline Sweet Potato Bread

Posted on October 12, 2009 by Veronica

Quick breads that incorporate ingredients like sweet potato and pumpkin are one of the ultimate fall comforts for me. This recipe comes from my friend Marina, and like her other recipes, does not disappoint. The texture is lovely, much lighter than what I usually make, and I love the hint of rum. Without the topping, this bread is fantastic. With it, it is perfection.

PRALINE SWEET POTATO BREAD
Adapted from Marina C.

4 c. flour
2 tsp. baking soda
1 tsp. baking powder
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. allspice
½ tsp. cloves
¼ tsp. ginger
1 lb. cooked & peeled sweet potatoes (I used canned & drained them, then weighed)
4 eggs
1 c. vegetable oil
¼ c rum + enough cold water to equal 2/3 cup total liquid*
1 ½ cups granulated sugar
2 cups light brown sugar
1 c. chopped pecans

*The original recipe calls for 1/2 teaspoon rum extract and 2/3 cups cold water, should you wish to use that instead. The measurement of rum that I used gives just a hint of rum flavor and a wonderful smell.

Preheat oven to 350 degrees. Grease two 9” loaf pans with shortening, then dust with granulated sugar (pour some in and move the pan around until it coats the bottom and all sides). Set aside.
Sift together flour, baking soda, baking powder, salt & spices in a large bowl. Set aside.

Beat the sweat potatoes in a medium bowl until creamy. Beat in eggs one at a time, beating well after each. Add the oil, rum mixture & sugars and beat until well combined. Pour into the dry mixture and mix well. Stir in pecans.

Pour batter into prepared loaf pans. Bake one hour at 350 degrees. Cool on wire rack 10 minutes. Pour praline topping over loaves. Cool completely and wrap in plastic wrap.

Praline Topping
2 tbsp. dark brown sugar
2 tbsp. dark corn syrup
1 tbsp. sweet butter
¼ tsp. vanilla
1/3 c. chopped pecans

Combine sugar, corn syrup, butter, and vanilla in medium saucepan. Cook and stir on medium heat until butter is melted and mixture is blended. Add chopped pecans and pour over loaves. (I doubled the topping ingredients.)

*To make 3 (5”) loaves, bake 45 minutes at 350 degrees.
*To make a bundt loaf, I recommend greasing and flouring the pan instead of using sugar (like I did) b/c it doesn’t make a very pretty top for presentation. Fill the pan ¾ full of batter & bake for 1 hour, 20 minutes or until toothpick inserted in center comes out clean. You will have extra batter & can use it to make mini loaves (bake 30 minutes), one small loaf (as above) or muffins (haven’t tried this but I’d start checking after 15 minutes for doneness).
*Loaves may be frozen.

4 Comments

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Easy Coconut Layer Cake

Posted on October 8, 2009 by Veronica

This year I told Dennis and everyone else that the only thing I wanted for my birthday was a cake made by him. He took on the challenge enthusiastically. Keeping his skill level in mind (the first and last cake he baked was ten years ago), I came up with this cake for him to prepare which uses a box mix and Cool Whip for the frosting. Watch the video to see what we all thought of it!

Vodpod videos no longer available.

If the video doesn’t play for you, you can click here to watch it on Myspace.

Easy Coconut Layer Cake
This cake has a filling that soaks in while it chills in the refrigerator for three days, making it super moist!
Printable recipe
Printable recipe with picture

Cake
1 white cake mix
1 cup coconut milk
1/3 cup vegetable
¼ cup water
4 egg whites

Filling
¾ cup sugar
1 cup sour cream
¼ cup coconut milk
½ cup shredded, sweetened coconut

Frosting
16 oz Cool Whip
1-2 cups toasted coconut (sweetened, shredded)

Beat cake ingredients on low for two minutes, scraping sides of bowl. Pour into two 8 inch round cake pans that have been greased and floured and bake at 350 for 30 minutes. Remove from oven and sit pans on wire racks for ten minutes, then invert and allow to cool completely, about an hour.

Prepare filling while cake cools. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.

Cut each cake layer in half to make four layers total. Place one layer on a cake plate and spread ¼ of the filling (about ½ cup) over it. Repeat with additional layers, putting the last ¼ of the filling on the very top. (At this point, Dennis poked straws, cut to the height of the cake, through the layers to keep them from shifting). The filling will leak out between the layers so once you’ve got them all stacked and the filling in place, spread the extra that leaked out all around the edges of the layers so that the filling will keep the sides moist and soak in there as well.

Place in a cake box or container and refrigerate for 24 hours to let the filling soak in somewhat.. Frost with Cool whip on day two and on day three, sprinkle with the toasted coconut just prior to serving.