Border Fajitas for 2
Border Fajitas for 212 ounces beef skirt steak
1/4 teaspoon lemon pepper, to taste
1/8 teaspoon garlic powder, to taste
1/4 cup soy sauce
1/2 cup pineapple juice
1/4 cup crushed pineapple
3 teaspoons liquid smoke
3 tablespoons Worcestershire sauce
2 ounces tomato sauce
8 ounces beer
1/2 cup sliced onions
9 warm flour tortillas
Wrap steak in plastic wrap, pound to tenderize. Rub with lemon pepper and garlic powder. Sprinkle liberally with soy sauce. Combine pineapple juice, pineapple, liquid smoke, Worcestershire sauce, tomato sauce, and beer. Pour over steak. Cover and chill for 4-24 hours. Remove from the marinade. Cut into thin strips. Place into a stainless steel skillet. Cover with sliced onions. Cook over a mesquite fire (away from direct flame). Serve hot, with warm flour tortillas to the side.
Makes 2 Servings.
Banana Wellingtons
Banana WellingtonsFor the Wellingtons:
8 to 12 sheets of phyllo dough
4 bananas (ripe, but not too ripe)
3 cups chocolate chips, semisweet or white
1 1/2 cups salted pecans, chopped
1 cup (2 sticks) butter, melted
For Topping:
Whipped cream
1 cup semisweet chocolate chips, melted
Note: Have all ingredients (except for the topping ingredients) ready
prior to removing the phyllo from the package.
Preheat oven to 400 degrees F.
Take two or three stacked sheets of phyllo dough and brush generously
with melted butter. Place one banana on the dough, sprinkle with a
handful of chocolate chips and about a 1/2 handful of pecans. Wrap
the banana, chocolate and pecans up in a triangular shape and again,
brush banana wellingtons generously with melted butter.
Place on well greased pan and bake in a 400 degree F oven for about
15-20 minutes. Check often, you do not want to burn the phyllo! The
phyllo should be a golden brown when removed.
Let cool for 5 or 10 minutes and then drizzle with melted chocolate
and put a nice dollop of whipped cream on top.
Strawberry Spritzers
Strawberry Spritzers10 oz frozen sweetened sliced strawberries, thawed
2 liters sprite, chilled
12 oz frozen pink lemonade concentrate, thawed
Place strawberries in blender. Cover and process until pureed. Pour into a
pitcher. Stir in the soda and lemonade concentrate. Serve immediately.
Eclairs
EclairsEclairs:
1 cup (8 oz.) hot water
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 1/2 cup pastry flour
5 eggs, yolks and whites beaten separately
Custard:
1 pint (2 cups) milk, boiled
2 tablespoons cornstarch
3 eggs, well beaten
3/4 cup granulated or superfine baker's sugar (caster sugar)
1 teaspoon salt, or 1 teaspoon butter
For the Eclairs:
Boil the water, salt, and butter. When boiling, add the dry flour, stir well for five minutes, and when cool add the eggs. This is such a stiff mixture, many find it easier to mix with the hand, and some prefer to add the eggs whole, one at a time. Bake mixture in pieces four inches long and one and a half wide. When cool, split and fill with cream. Ice with chocolate or vanilla
frosting.
For the Custard:
Wet the cornstarch in cold milk, and cook in the boiling milk ten minutes. Beat the eggs; add the sugar and the thickened milk. Cook in the double boiler five minutes. Add the salt or butter, and when cool, flavor with lemon, vanilla, or almond.
Note: The custard filling can be substituted with a sweetened whipped cream filling, if desired.
Makes 4-5 servings.
Source: Boston Cooking School Cook Book, Mrs. D.A. Lincoln [1884] (p. 389)
Creamy Pasta Primavera
Creamy Pasta PrimaveraPrep Time: 15 min
Total Time: 30 min
Makes: 6 servings, 1-1/3 cups each
8 oz. penne pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 medium zucchini, cut into chunks (about 3 cups)
1-1/2 cups fresh asparagus pieces (1-inch pieces)
1 medium red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package. Meanwhile, heat dressing in large skillet on medium-high heat. Add chicken and vegetables; cook 13 to 15 min. or until chicken is cooked through, stirring frequently.
ADD broth and Neufchatel cheese to same skillet. Cook on medium heat 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
DRAIN pasta, return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
Cheesecake Cookies
Cheesecake Cookies1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 cup all-purpose flour
1/3 cup melted butter
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
2 tablespoons cream
1 teaspoon vanilla extract
Mix brown sugar, nuts and flour together. Stir in butter and mix with hands until crumbly. Remove 1 cup. Press remainder in an 8-inch square pan. Bake at 350 degrees F for 12 to 15 minutes. Beat cream cheese with sugar until smooth. Beat in lemon juice, cream and vanilla extract. Pour into baked crust. Top with reserved crumbs. Return to 350 degree F oven for 25 minutes. Cool thoroughly. Cut into 2-inch squares. Serves 6.
Pumpkin Fudge
Pumpkin Fudge2 Tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces marshmallow crème
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9x9 inch pan with aluminum foil, and set aside. In a 3 quart saucepan, heat
milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden
spoon. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow
crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and
all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into
squares. Store in a cool, dry place.
Makes 1 9x9 inch pan
Strawberry Carrot Cake
Strawberry Carrot Cake2-1/2 cups all purpose flour
1-1/4 cups packed brown sugar
1 cup carrots, finely shredded
1/2 cup vegetable oil
1/2 cup yogurt; low fat, plain
1/3 cup water
1/2 cup pecans, chopped
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup strawberries, finely chopped
Preheat oven to 350º. Grease and flour 12 cup Bundt cake pan. Beat all ingredients
except strawberries in a large bowl on low speed for 45 seconds, scraping bowl,
constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries;
pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in
center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire
rack.
Strawberry Cream Cheese Glaze2 oz. cream cheese, softened
1 tablespoon mashed strawberries
1/2 teaspoon vanilla
3/4 cup powdered sugar
Beat cream cheese, mashed strawberries and vanilla in small bowl on low speed until
blended. Gradually beat in powdered sugar until blended. Spoon over cake.
Pumpkin Custard
Pumpkin Custard1 (15 oz) can of pumpkin
1 8 oz lite cool whip
1/4 Teaspoon pumpkin pie spice
1 Large box sugar free vanilla instant pudding
mix pudding as directed with whisk 2 minutes. Add rest of ingredients
and fold in to pudding till all is combined.
Put in fridge till set.
Note: Could substitute full fat ingredients.
Source: Home Cookin Chapter: Diabetic Desserts
Chocolate Walnut Pie Bars
Chocolate Walnut Pie BarsCRUST
1-1/2 cups all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1/4 cup packed brown sugar
FILLING
3 large eggs
3/4 cup light corn syrup
3/4 cup granulated sugar
2 tbsp butter or margarine, melted
1 tsp vanilla extract
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1-1/2 cups coarsely chopped walnuts
FOR CRUST:
PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press onto bottom of prepared baking pan. BAKE for 12 to 15 minutes or until lightly browned.
FOR FILLING:
BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in large mixer bowl. Stir in morsels and nuts; pour over hot crust. BAKE at 350°F. for 25 to 30 minutes or until set.
Cool completely in pan on wire rack.
Coconut Pecan Cream Cake
Coconut Pecan Cream CakeCake:
1 box Duncan Hines Moist White Cake Mix
1 (3.9 ounce) package coconut cream instant pudding and pie filling
4 large egg whites, beaten to formed tips
1/2 cup water
1/3 cup vegetable oil
1 cup sour cream
2 cups chopped pecans
1 cup Fresh Frozen Coconut
Frosting:
1 1/2 cups sugar
1 tablespoon white corn syrup
1/2 teaspoon salt
1/3 cup cold water
2 egg whites
1 teaspoon pure vanilla extract
1 cup chopped pecans
1 cup Flaked Unsweetened Coconut
Cake:
Preheat oven to 350 degrees F for metal or 325 degrees F for dark or coated pan.
Grease and lightly flour sides and bottom of pans. This batter will make 1 13"
X 9" cake or 2 9" layer cakes.
Combine cake mix and pudding; mix well. Set aside. In a separate bowl mix together,
water, oil and sour cream. Add to the dry ingredients. With an electric mixer on
low speed blend together until moistened, about 30 seconds. Beat at medium speed
for 2 minutes. Now fold in beaten egg whites, pecans and coconut until well blended.
Pour batter in pan and bake immediately.
Bake cake for 32 - 35 minutes. Because ovens vary, baking time will also vary. Cake
is done when toothpick inserted in center comes out clean. Cool in pan on wire rack
for 15 minutes. Remove from pan and cool completely before frosting.
Frosting:
Place sugar, corn syrup, salt, water and egg whites in the top of a double boiler.
Beat with a handheld electric mixer at low speed for 30 seconds. Place pan over
boiling water, making sure that boiling water does not touch the bottom of the top
pan. Beat constantly on high speed with electric mixer for 7 minutes. Remove from
heat. Add vanilla; beat 2 more minutes.
Quickly fold in pecans and coconut. Quickly frost sides and top of each cooled cake
layer that has been placed on a serving plate.
Peanut Butter Logs
Peanut Butter Logs1 package (10 oz) peanut butter chips
1 can (14 oz) sweetened condensed milk
1 cup miniature marshmallows
1 cup chopped peanuts
In a heavy saucepan, over low heat, melt chocolate chips with condensed milk. Add marshmallows, stir until blended. Remove from heat; cool 20 minutes. Divide mixture in half. Place each portion on a 20" piece of wax paper. Shape each portion into a 12" log. Roll each log in nuts. Wrap tightly. Chill 2 hours or until firm. Remove paper. Cut each log into 1/4" slices.
Earthquake Cake
Earthquake Cake1 box German chocolate cake mix
1 c. coconut
1 c. chopped pecans
1 (8 oz.) Philadelphia cream cheese
1 stick butter, melted
1 lb. confectioners' sugar
Mix coconut and pecans. Pat in greased 9 x 13 inch pan. (Spray pan with Pam.) Mix cake mix according to directions and pour over coconut and pecans. Mix melted butter with sugar and softened cream cheese. Spoon over cake. Bake at 350 degrees for 40-50 minutes. Cake will have crevices down middle like an Earthquake.
Pumpkin Dip
Pumpkin Dip1 c. pumpkin
1 c. peanut butter
1 c. brown sugar
Dash salt
Mix thoroughly and chill. Serve with graham cracker sticks, apple slices or other dippers.
