Tuesday, February 22, 2011

Strawberry Pretzel Jello

Strawberry Pretzel Jello
2 c crushed pretzels
3/4 c butter, melted
1/4 c brown sugar
1- 8 oz block [light or fat-free] cream cheese
1 c sugar
1- 9 oz tub [light] whipped cream
2 c water
2- 3 oz boxes strawberry jello
1- 16 oz pkg frozen [no sugar added] strawberries

1. Preheat oven to 350*.
2. Combine pretzels, butter, and brown sugar; press into a 9x13 pan and bake for 5 minutes. Cool to room temperature.
3. Blend cream cheese and sugar; fold in whipped cream. Spread over pretzel crust and set aside in refrigerator.
4. In a medium-sized pot, boil water; dissolve jello and then stir in frozen strawberries.
5. Chill jello in fridge until partially set, about 10 minutes; spread over cream cheese layer.
6. Chill until set, about an hour. Serve.
Store in the refrigerator.

Tuesday, February 15, 2011

GF Cauliflower Pizza Crust

I got this recipe from my friend Cassie, who got it from here. Of course I tweaked it a bit.

GF Cauliflower Pizza Crust
1 head of cauliflower, chopped into tiny pieces
2 eggs [or try 3 egg whites]
1 1/2 c shredded cheese (Mozzarella or Cheddar work best)
1 t fennel seeds
2 t dried oregano
1 1/2 T dried parsley
Toppings of choice and extra cheese

1. Preheat oven to 450*; foil-line and grease a baking sheet.
2. Microwave cauliflower until cooked, about 5-8 minutes; drain condensation water and let cool*.
3. In a medium bowl, combine cauliflower, eggs, and cheese; spread evenly on baking sheet.
4. Sprinkle herbs over crust and bake for 17-20 minutes.
5. Remove from oven and turn on broiler.
6. Top with sauce, toppings, and cheese; broil for 1-2 minutes, until cheese is melted and crust is browned well.
*I didn't cook the cauliflower before I mixed it with the eggs and cheese. As a result, my crust was a little more pliable.

Tuesday, February 8, 2011

Chocolate Pudding

Chocolate Pudding
¼ c packed brown sugar
3 T cocoa powder
3 T cornstarch
¼ t salt
2¾ c milk
¼ c heavy whipping cream
1 c chocolate chips
½ t vanilla

1. Combine brown sugar, cocoa, cornstarch, and salt in a medium saucepan, off heat; whisk in milk and heavy cream until smooth.
2. Add chocolate chips, place on burner, and bring to simmer, whisking occasionally, over medium heat.
3. Reduce heat to medium-low and cook, whisking constantly, until thickened, about 2 to 3 minutes.
4. Take off heat and stir in vanilla.
5. Transfer pudding to a large bowl or several smaller bowls; place plastic wrap directly on surface of pudding.
6. Refrigerate until completely cool, at least 4 hours.

Tuesday, February 1, 2011

Sesame Parmesan Zucchini

Sesame Parmesan Zucchini
2 zucchinis, quartered and cut into 1/2" chunks
2 T olive oil
4 t sesame seeds
6 T Parmesan cheese, separated
1/2 t crushed red pepper
1 t garlic salt

1. Preheat oven to 375* and line a baking sheet with foil.
2. Toss everything together in a large ziploc bag, making sure to evenly coat zucchini.
3. Spread in a single layer on baking sheet.
4. Bake 10 minutes and then broil for 5 more minutes.