Wednesday, March 7, 2012

Asparagus Gratin ****

Can I just say that I love Pinterest?  Yet another winner for us from there.  My 6-year-old loves asparagus, so when I saw this one, I knew I had to make it for him.  It doesn't hurt that I'm pretty crazy about it too.  ;)  It turned out great.  I stuck to the recipe pretty much, except that I had to use regular I Can't Believe It's Not Butter Light, since that's all I had on hand.  I also used a Colby/Jack blend for the same reason.  I used a little more cheese than it called for, so I added a little milk to thin it up a bit.  My asparagus spears were HUGE, and they still came out perfect.  Big winner for us!

(luckymommyto2boys ~ Amy ~ via Apron Appeal)

2 pounds thin asparagus
3 cups water
salt and pepper
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup Parmesan cheese, grated and divided
1/2 cup Monterey Jack cheese, shredded

Adjust oven rack to upper-middle position and heat broiler. Line broiler safe baking dish with paper towels or a lint free kitchen cloth. Snap the woody ends off the asparagus and set both stalks and ends aside.
Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and 1/4 teaspoon salt and cook covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender, 2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour asparagus water into liquid measuring cup. If liquid does not read 1-cup mark, add water until it does.
Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in 1/2 cup Parmesan and Monterey jack until smooth. Season with salt and pepper. Cover and let stand for 5 minutes.
Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.

Sausage and Corn Casserole ***

This was pretty good.  Nothing spectacular, but the kids and the hubby all liked it.  That makes me happy, lol.  I couldn't find my cream of chicken, so I used cream of mushroom.  I sprinkled shredded cheddar on top for the last 5 minutes of cooking.  She didn't give a size for the bag of hashbrowns, but mine were 26 oz.

(luckymommyto2boys ~ Amy ~ Chaotic with a Side of Delicious)

1 bag of frozen shredded hash browns, thawed
1 can creamed corn
1 can whole corn
1 can cream of chicken soup
1 pkg of polish sausage sliced into small round bite size pieces (I use turkey sausage)
8 oz. sour cream
cheddar cheese if desired

Preheat oven to 350 F.
Combine all ingredients in large 13x9 baking dish and bake for 1 hour. Cover if potatoes start to get brown before cooking time is up.

Low Fat Crockpot Apple Cake ****

Another Pinterest recipe, but this was delicious.  We all loved it.  The website lists it as being fat-free, but thanks to the addition of the eggs, it's not actually fat-free.  It's still pretty low fat, though.  We all loved it.  I used all white flour, since I had less whole wheat than I thought, and I think she must have used a smaller crockpot.  Mine only took a little over an hour in my big crock, so I think I'm going to double it next time.  Besides that, when it tastes that good, it tends not to last very long, lol.  I'll definitely be making this one a lot in the future!

(luckymommyto2boys ~ Amy ~ via FindingJoyInMyKitchen)

1 C flour (1/2 C wheat, 1/2 C white)
3/4 C brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
3 large apples, chopped
2 eggs, beaten
2 tsp. vanilla

In a medium bowl, mix together flour, sugar, baking powder, cinnamon and salt.
Peel and slice your apples (I diced mine fairly small), and then coat with the flour mixture.
Mix the eggs and vanilla in a small bowl.
Pour the egg mixture over the floured apples. Pour/spoon into a greased crockpot (Batter will be thick).
Cover, and cook on high for about 2 hours.
Cake is done when a toothpick inserted in the center comes out clean.

Tuesday, March 6, 2012

Pumpkin and Cream Bread **

I found this one on Pinterest, and I made it because it was supposed to only be about 45 calories per slice.  Hubby loves pumpkin rolls, and since this was supposed to resemble one, I thought it was a good snack for him while he's dieting.  After making it, I read the reviews, and it's apparently closer to 100 calories per slice.  That's still a pretty decent calorie count for a snack, though. 
We really loved the flavor, but the bread never rose at all.  After reading all of the reviews, I saw that I should have just made it into one loaf instead of two and added some additional flour.  There's great potential here, but at this point, it needs so much work that it would probably be easier to just try a different recipe altogether.

(luckymommyto2boys ~ Amy ~ via SundayBaker)

1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg

Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract

1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
Yield: 2 loaves (14 slices each)