Tuesday, June 26, 2012

Edamame Dip

Edamame Dip
1 lb frozen shelled edamame, thawed
1 t garlic salt
1/2 t onion powder
1/4 t hot sauce
1/4 c olive oil
1/4 c water

1. Place edamame, onion salt, garlic powder, and hot sauce in a food processor; process until smooth.
2. With food processor running, pour in olive oil and water.

Tuesday, June 19, 2012

Lemon Cheesecake Bars

Lemon Cheesecake Bars
1 box lemon cake mix
1/3 c butter, softened
3 eggs, separated
1 t canola oil
2- 8 oz pkg [fat free] cream cheese
2 c powdered sugar
2 lemons, separated
2 t vanilla

1. Preheat oven to 350*
2. In a medium bowl, blend cake mix, butter, 1 egg, and oil; press into an ungreased 9x13 pan.
3. Use the same medium bowl to beat the cream cheese and gradually blend in powdered sugar.
4. Zest both lemons; set aside one lemon's zest in the fridge and add the other lemon's zest to the cream cheese mixture. Juice both lemons and blend that into the cream cheese mixture.
5. Reserve 1 cup of the cream cheese mixture and refrigerate for later use.
6. Beat remaining 2 eggs, add vanilla, and fold in to cream cheese mixture; spread over cake mixture.
7. Bake for about 25-30 minutes, until set up. Cool completely.
8. Spread the reserved cream cheese mixture on to bars, top with remaining lemon zest, and refrigerate until firm.

Tuesday, June 12, 2012

Hootenannies (German Pancakes)

Hootenannies (German Pancakes)
6 eggs
1 c milk
1 c flour

1. Preheat oven to 425*; grease a 9x13 pan.
2. In a medium bowl, whisk eggs and milk together; stir in flour.
3. Pour into pan and bake for 20-25 minutes. Corners/sides will be puffy and raised.
Serve topped with traditional pancake toppings (syrup, powdered sugar, fruit, etc).

Tuesday, June 5, 2012

Southern-Style Collard Greens

Southern-Style Collard Greens
4 slices [turkey] bacon, diced
1 medium onion, chopped
1 lb frozen collard greens, thawed
1 c chicken broth
about 2 c water
1-2 T butter
salt and pepper, to taste

1. Fry bacon in a large pot, over medium heat; move bacon to paper towel to drain.
2. Place onion in pot and cook for a few minutes, until slightly softened.
3. Add collard greens, chicken broth, and enough water to cover the greens; turn up heat to medium-high and simmer for about 20 minutes.
4. Turn collard greens in to a colander and drain; gently press with paper towel.
5. Place collard greens back in pot and add butter, salt, and pepper. Stir in bacon and serve warm.