Chocolate Peanut Butter Pudding Dessert

Chocolate Peanut Butter Pudding Dessert 1 cup all purpose flour 1/2 cup cold butter, cubed 1 1/2 cups chopped cashews, divided (you can substitute your favorite nut) 1 8oz package of cream cheese, softened 1/3 cup creamy peanut butter 1 cup confectioners’ sugar 1 12oz container of frozen whipped topping, thawed, divided 2 2/3 cups cold milk 1 package instant chocolate pudding mix (3.9 oz) 1 package instant vanilla pudding mix (3.4 oz) 1 candy bar, milk chocolate, coarsely chopped Place butter and flour in a food processor until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. Press into a greased 13 x 9 x 2 inch baking dish. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool completely...

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Posted in: Cookies

Rubs - Enhancing The Flavor Of Your Meats

Rubs - Enhancing The Flavor Of Your Meats You can use spices and seasonings to add flavor to your and color to your grilled foods. There are two different kinds of rubs, dry and wet. Dry rubs are made of spices and herbs which you can sprinkle on the meat or rub into the meat. Wet rubs have a liquid base, which is usually an oil, and is used to to coat the meats surface. How you use rubs is a matter of personal taste. A good rub should add flavor and color to the food but not overwhelm the natural flavor of the food that you are using the rub on. Most dry rubs contain paprika, cayenne pepper and chili powder. You don't want to use to much cayenne pepper and make the meat so hot that you don't want to eat it. You should use a combination...

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Posted in: Fire,Grilling,Grillmaster

Eggplant Lasagna

Eggplant Lasagna 1 large eggplant, cut in 1/4? thick slices 1 medium zucchini, cut into thick slices 1 Jar bottled tomato sauce (or fresh homemade sauce) 1 onion, chopped 1 clove garlic, crushed 1 box lasagna sheets 1 1/2 cups milk 1 Tbs cornflour 4 Tbs shredded mozzarella cheese Spray a frypan with oil and add onion and garlic. Sauté for 2 minutes. Add eggplant and zucchini, cook until vegetables are tender. Add tomato sauce. Put one cup of the milk in a saucepan, heating gently. Mix the cornflour with the remaining milk, before adding to the heated milk. Allow milk to boil before turning it down to simmer, adding 3 tablespoons of the cheese. Spray a meatloaf pan with oil before adding a little sauce. Top with a layer of lasagna sheets,...

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Posted in: Vegetables

Okra and Corn

Okra and Corn 4 slices bacon 2 tbs bacon fat 1 onion 1 package frozen okra 1 package frozen corn 1 1/2 cups peeled, diced tomatoes 1/4 cup diced green pepper 1/2 tsp salt 1/8 tsp pepper Pan broil bacon. Remove bacon and reserve the fat. Return 2 tablespoons of bacon fat to the skillet and add sliced onion, sliced okra, corn and cool for 10 minutes. Add tomatoes, green pepper, salt and pepper. Cook until liquid is absorbed. Sprinkle the crumbled bacon on top. Preparation time: 10 minutes Cooking time: 20 minutes Ready in: 30 minutes Nutrition Facts Nutrition (per serving): 164.9 calories; 54% calories from fat; 10.0g total fat; 11.8mg cholesterol; 300.3mg sodium; 358.6mg potassium; 17.4g carbohydrates; 3.1g fiber; 5.2g sugar; 4.2g pr...

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Posted in: Vegetables

Banana Nut Muffins

What do you do when you have over-ripened bananas? You make muffins !! Banana Nut Muffins 1/4 cup butter 1/2 cup sugar 1 egg 3/4 cup mashed ripe banana 1/2 tsp vanilla extract 1 cup all-purpose flour 3/4 tsp baking powder 1/4 tsp salt 1/8 tsp baking soda 1/8 tsp ground cinnamon 1/4 cup chopped walnuts In a small mixing bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, baking soda, salt, and cinnamon. Add to creamed mixture just until moistened. Fold in walnuts. Coat muffin cups with nonstick cooking spray. Fill two-thirds full iwth batter. Bake at 350 degrees F for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Preparation...

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Posted in: Cookies,Fruit

Low Fat Buffalo Style Chicken Salad

Low Fat Buffalo Style Chicken Salad 4 skinless, boneless chicken breast halves 6 cups mixed salad greens 2/3 cups wheat germ 1 tsp chili powder 1 tsp paprika 1/4 tsp garlic powder 1/4 tsp cayenne pepper 1 egg white 1 cup celery sticks 1/2 cup low fat blue cheese salad dressing (recipe below) nonstick cooking spray Lightly spray rack of a broiler pan with cooking spray. In shallow dish, combine wheat germ, chili powder, paprika, garlic powder and cayenne pepper. In a separate dish, combine egg white and 2 tablespoons water; belt until frothy. Dip chicken into egg-white mixture, coating chicken thoroughly Place on the broiler pan. Broil 3 minutes; turn and broil an additional 2 to 4 minutes, until juices run clear when pierced with fork. Slice...

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Posted in: Chicken,Low Fat,Salad

Shrimp Scampi

Shrimp Scampi 8 oz. angel hair pasta 1 3/4 C. low−sodium chicken broth 2 garlic cloves, minced 1/4 tsp. salt−free lemon−pepper seasoning 1/4 C. chopped green onions, divided 1/4 C. minced fresh parsley, divided 1 lb. uncooked shrimp, peeled and deveined Cook pasta according to package directions. Meanwhile, in a large saucepan, combine the broth, garlic, lemon−pepper seasoning and 3 tablespoons each green onions and parsley. Bring to a boil. Add shrimp; cook for 3 to 5 minutes or until shrimp turn pink. Drain pasta and place in a serving bowl. Top with shrimp mixture and remaining onions and parsley. Serves 4. NUTRITIONAL ANALYSIS: One serving equals: 250 calories, 398 mg sodium, 136 mg cholesterol, 33 gm carbohydrate, 23 gm protein,...

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Posted in: crab,Shrimp

Chicken Teriyaki Kabobs

Chicken Teriyaki Kabobs 1 lb chicken breasts 1 capsicum red pepper 1 medium yellow onion 1 green bell pepper 1-1 1/2 cup Kikoman teriyaki sauce 1 cup rice Cut chicken breasts into 1"x1" pieces. Pour about 1/4 cup of teriyaki sauce into bowl. Add chicken chunks and coat well. Marinate for about 30 mins. While chicken is marinating, cut vegetables into 1"x1" pieces and set aside. Preheat broiler and cover broiler pan with foil (the teriyaki sauce is hard to get off) When chicken is done, skewer chicken and vegetables alternating them. Baste skewers with about half of remaining sauce Broil for 10 mins. Remove from broiler. Turn over and baste with remaining sauce. Broil for 10 mins more. Remove meat & veggies from skewers and serve over...

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Posted in: Chicken,Grilling,Tips

Pizza Egg Rolls

Pizza Egg Rolls 1 lb ITALIAN SAUSAGE, CHOPPED 1 GARLIC CLOVE MINCED 3/4 cup DICED GREEN PEPPER 1 CAN CRUSHED TOMATOES (15 OZ) 1/4 cup TOMATO PASTE 1/2 tsp DRIED OREGANO 1/2 tsp SALT 1/4 tsp SUGAR 1/8 tsp DRIED ROSEMARY 1/8 tsp THYME PEPPER TO TASTE 8 oz MOZZARELLA CHEESE CUT INTO 1/4 INCH CUBES 13 EGG ROLL WRAPS 1 EGG, LIGHTLY BEATEN OIL FOR FRYING IN A LARGE SKILLET, COOK SAUSAGE, GREEN PEPPER AND GARLIC OVER MEDIUM HEAT UNTIL MEAT IS NO LONGER PINK. DRAIN. STIR IN THE TOMATOES, TOMATO PASTE AND SEASONINGS. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 10 MINUTES. REMOVE FROM HEAT, COOL FOR 20 MINUTES. STIR IN CHEESE. PLACE 1/3 CUP SAUSAGE MIXTURE IN THE CENTER OF EACH EGG ROLL WRAP. FOLD BOTTOM CORNER OVER FILLING. BRUSH REMAINING...

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Posted in: Pizza

Beef Tenderloin with Cabernet Cherry Sauce

Beef Tenderloin with Cabernet Cherry Sauce 4 small filet mignon steaks (about 1/4 pound each) 1/2 teaspoon salt 2 garlic cloves, pressed 1/2 teaspoon cracked pepper or freshly ground pepper Cabernet Cherry Sauce: 1 1/2 cups Cabernet Sauvignon or Burgundy 3 tablespoons balsamic vinegar 4 whole cloves 8 whole pepper corns 1 bay leaf, torn into small pieces 1/2 pound fresh Bing cherries, rinsed Salt and pepper for seasoning Optional: 1−2 teaspoon sugar Set oven controls to broil. Line a broiling pan with aluminum foil and place in the oven on the top rack to preheat. Trim the steaks of visible fat. Rub the garlic evenly over the steaks and season with salt and cracked pepper. Set aside until ready to broil. Add the Cabernet and balsamic vinegar...

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Posted in: Sauce

Searing-The Secret To The Perfect Steak

Searing-The Secret To The Perfect Steak Let me start out this section by saying that, for me, the perfect steak is medium rare. To cook a steak to well done is an unforgivable sin. That being said, if you want your steak well done, then don't use the searing method. If you do, you will end up with a steak that is charred and dry. Now that I have expressed my opinion on the perfect steak, let's get to the method. To begin with, searing is not just for steaks. The best way to grill a great prime rib is to start it out at a high temperature and sear the surface and then lower the temperature to finish cooking it. Other meats as well, such as chicken, pork chops and roast will benefit from searing. The process of searing is essentially "browning"...

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Posted in: Grilling,Grillmaster