Apple Upside-Down Cake

[erviniae.livejournal.com]

Just got this from Better Homes and Gardens and thought it looked delicious.

Apple Upside-Down Cake

Rated by 6 people

Prep: 25 minutes
Bake: 55 minutes
Cool: 25 minutes
Stand: 25 minutes

 

Ingredients

• 1/3  cup butter, cut up
• 1/3  cup packed brown sugar
• 6  very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored
• 1-1/3  cups all-purpose flour
• 2/3  cup granulated sugar
• 2  tsp. baking powder
• 1  tsp. ground ginger
• 1  tsp. ground cinnamon
• 2/3  cup milk
• 1/4  cup butter, softened
• 1  egg
• 1  tsp. vanilla
•   Vanilla ice cream (optional)

Directions

1. Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.

2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).

3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.

Nutrition Facts

• Calories 313,
• Total Fat (g) 13,
• Saturated Fat (g) 8,
• Monounsaturated Fat (g) 3,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 56,
• Sodium (mg) 157,
• Carbohydrate (g) 47,
• Total Sugar (g) 30,
• Fiber (g) 2,
• Protein (g) 3,
• Vitamin C (DV%) 5,
• Calcium (DV%) 6,
• Iron (DV%) 7,
• Other Carbohydrates (d.e.) 1,
• Percent Daily Values are based on a 2,000 calorie diet

Zucchini Bread

[alexcat.livejournal.com]

ZUCCHINI BREAD

2 eggs
1 cup grated unpeeled raw zucchini
3/4 cup sugar
1/2 cup vegetable oil
1 tsp. vanilla extract
1-3/4 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup coarsely broken nuts

Grease a 9" x 5" x 3" loaf pan. Preheat oven (350 degrees).
In a large bowl, beat eggs until foamy, gradually beat in
sugar and then oil. Stir in zucchini and vanilla. Sift
together flour, salt, baking powder, soda, and cinnamon.
Stir into zucchini mixture until blended. Add nuts and turn
batter into prepared pan. Bake one hour or until done. Makes
one loaf.

A request???

[mistressminx-13.livejournal.com]

I've seen lots of people posting their receipes, but I don't think I've seen anyone with a specific request, so I hope this is allowed.

With fall and winter approaching, we eat a lot of soup. What I don't have is a good receipe for vegetable soup. Does anyone have a good receipe for that?

Thanks!

Quick and Easy Vegetable Soup

[alexcat.livejournal.com]

Quick and Easy Vegetable Soup

2-4 cups tomato juice (Use more if you need more soup)
1 medium onion, chopped
1 small can corn
1 medium can mixed vegetables (Veg-all works well)
1 small can beans (whichever ones you like)
2-3 potatoes, cubed
1 cup or more browned ground beef or cooked stew beef.

Add onions to the tomato juice and bring to boil. Drain the water from the canned veggies and add them anytime after this. While the onions are cooking in the soup, boil the potatoes in water and drain when done. When the onions are cooked, add the potatoes and beef, let the whole pot boil until everything is hot. Add salt and pepper to taste. You can also add any other spices that you wish. I usually put a small amount of garlic salt too. The soup can be simmered for awhile to make it thicker.

Garden Vegetable Soup (Weight Watcher's Recipe)

[larianelensar.livejournal.com]

Garden Vegetable Soup
Makes four 1-cup servings

Ingredients:
2/3 cup sliced carrot
½ cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (chicken, vegetable, or beef)
1 ½ cups diced green cabbage
½ cup green beans
1 tablespoon tomato paste
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
½ cup dried zucchini

Directions:
Spray a large sauce pan with cooking spray, heat. Sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat for 3 – 4 minutes. Serve hot.

Cheese Soup (Weight Watcher's Version)

[larianelensar.livejournal.com]

WW Cheese Soup

Ingredients:
2 cans of Fat Free chicken broth
2 cans of Rotel Tomatoes with chilis
10 oz Velveeta light cheese
10-12 oz of frozen mixed vegetables or cauliflower/broccoli


Directions:
Stir all the ingredients in a large pot over medium heat until the cheese is melted and the veggies are thawed.

Serving size is 1 cup, 1 point per cup

Cheese Soup (not fat free!)

[larianelensar.livejournal.com]

Cheese Soup

Ingredients:
1 pound of Velveeta or Velveeta light (Or Mexican Velveeta)
Baby carrots (to taste)
Celery (to taste)
Chicken broth (1 large can at least)

Directions:
I do this mostly by eye, so I can't give exact amounts, sorry. Heat the broth in a LARGE pot and add the baby carrots and celery. Let them cook until they're pretty tender. Ladle the broth and veggies into a blender (while hot is fine), then puree the veggies so there are no big chunks. Pour the pureed vegetables into a bowl, and continue until all the veggies have been blended. Pour the mixture back into the cooking pot, add the Velveeta (if you shred it or chop it into chunks it melts faster.) Add tobacco sauce if you wish. When the cheese is melted, it's ready. Don't heat or re-heat it on heat that's too high or it will separate.

Crock Pot Pork Chops

[larianelensar.livejournal.com]

Crock Pot Pork Chops

Ingredients:
3 – 4 pork chops/pork loin slices/steaks.
1 envelope of dry onion soup mix
1 – 2 cans cream of mushroom soup
1 soup can of water
½ or 1 soup can of milk

Directions:
Put the chops into the crock pot. Mix the canned soup, water and/or milk. (Make enough to cover the chops pretty well). Pour over the chops. Mix the dry soup in the envelope by squeezing it/kneading it. Sprinkle over the chops/soup in the crock pot. Cook on high until the chops are done. The soup mixture works well as a gravy when it's done.

Cola Chicken

[larianelensar.livejournal.com]

Cola Chicken

Ingredients:
4 chicken breasts (1 to 2 lbs, boneless & skinless)
12 ounce can of soda (for lower fat use diet), any flavor. (Diet coke with lime is really good)
1 cup of tomato catsup

Directions:
Mix the soda and the catsup in the skillet (or a large saucepan). Lay the chicken breasts in the bottom in a single layer. Spoon some of the sauce over each breast.
Cover the pan with the lid and turn the heat on to medium. Turn the chicken over after 30 or so minutes.

When the chicken is completely done, the sauce should have cooked down and thickened. It's ready to serve.

If you use diet soda, weight watchers points are 1 point per oz. of chicken. If you use non-diet, use 1 point per oz of chicken + 1 point.

Chicken & Noodles (Crock Pot Recipe)

[larianelensar.livejournal.com]

Chicken & Noodles

Ingredients:
2 or 3 chicken breasts (1 to 1 ½ lbs, boneless & skinless)
1 or 2 cans of cream of chicken soup
1 to 2 cans of skim milk
8 to 12 ounces of egg noodles, cooked and drained.


Directions:
Put the whole chicken breasts in the crock pot. Stir the soup and milk together and pour over the chicken. (Try one can of soup and milk first, then add a second if needed). The sauce should be fairly thin, but NOT like soup, so don't add two full cans of milk. Cook on high until chicken is done, stirring occasionally. (Cooking on medium or low is okay, it will just take longer). When the chicken is done, take each breast out of the crock pot and use two forks to shred it. Then put it back in the crock pot with the sauce. Cook the noodles right before serving. Serve the chicken & sauce over the noodles.

Weight watchers points – points for the pasta + 1.5 points per ounce of chicken & sauce.

Fettuccini Alfredo

[larianelensar.livejournal.com]

Fettuccini Alfredo

Ingredients:
8 oz of cooked and drained fettuccini
1 package (8 oz) cream cheese
¾ cup (3 oz) Kraft Parmesan Cheese
½ cup Parkay margarine
½ cup milk (skim is fine)

Directions:
In a large sauce pan, over low to medium heat, stir together the cream cheese, margarine, and milk until melted. Add the parmesan cheese (and yes, the green can cheese is the best!). Stir and continue to heat until smooth. Pour over the cooked noodles and toss lightly.

Makes about 8 servings (1 cup each). Weight watchers points = 10 points per serving.

Cheese-Filled Jumbo Shells

[larianelensar.livejournal.com]

Cheese-Filled Jumbo Shells

Ingredients:
12 oz jumbo shells, partially cooked and drained on paper towels.
12 oz cottage cheese
3 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
¾ cup grated parmesan cheese
3 eggs
Parsley, onion powder, garlic powder, salt, & pepper to taste
32 oz spaghetti sauce


(WW points = 2.5 each shell)

Directions:
Cook the shells for 10 minutes, drain on paper towels. (They should retain their shape, still be sort of stiff). Cool them in a single layer on tin foil. Mix the cheeses, eggs, and spices together. Pour a thin layer of spaghetti sauce into the bottom of the lightly sprayed 13x9 pan. Fill each shell with cheese mixture and place face (open side) down into the pan. Fill the pan with one layer of shells. (You might need to spray and sauce another small pan). When the shells are all filled and in a pan, pour the remaining spaghetti sauce over the top, covering each shell as completely as possible. Cover with tin foil. Bake at 350F for 35 minutes or until the sauce bubbles. Sprinkle with more Parmesan.

You can portion these out and freeze them, they freeze wonderfully. If you don't want to use them as a main dish, they can also serve as a side dish.

Playdough (Cheaper than store bought, I think)

[larianelensar.livejournal.com]

Playdough

Ingredients:
1 cup flour
½ cup salt (yes, ½ cup!)
1 tablespoon veg. oil
1 teaspoon alum
1 cup boiling water

Directions:
Mix the dry ingredients in a large bowl. Add the oil, then the boiling water. Mix, then knead the dough until smooth. Add food coloring of your choice, or split dough and make different colors. Store in tightly closed plastic bags. (Yes, it's edible and non-toxic, though salty!)


My mom made this for my brothers and sister and I a LOT. It's softer than regular playdough too.

Zucchini Garlic Soup (can be vegan, FYI)

[kenazfiction.livejournal.com]

This soup is SO CREAMY, and yet there's not a drop of dairy in it!

4 tablespoons extra virgin olive oil (or butter, if you don't like EVOO)
1 white onion, sliced
8-9 large cloves of garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups of chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper

Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.

When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel. (learned this the hard way. Ouch.)

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld. Freezes well, too!

Wacky Cake

[larianelensar.livejournal.com]

Wacky Cake

To prepare: Preheat oven to 350F, Lightly grease and flour a 9"x9" pan.

Ingredients:
1 ½ cups flour
1 cup sugar
¼ cup unsweetened cocoa
1 teaspoon salt
1 tablespoon vinegar
1/3 cup oil (veg./corn, etc.)
1 teaspoon vanilla
1 cup water

Directions:
Sift/stir dry ingredients together.
Add liquids and beat until smooth.
Bake at 350oF for 35 minutes.
Double the ingredients for a 9" x 13" pan.
No frosting needed! This cake is very moist.
Cover it after cooling.

Note: The whole cake is ~54 Weight Watchers points so divide 54 by the number of pieces you cut for a point count per serving.

Fantasy Fudge

[larianelensar.livejournal.com]

Fantasy Fudge

To prepare: Spray a 13" x 9" pan lightly with Pam or other vegetable spray.

Ingredients:
¾ cup Parkay margarine
3 cups sugar
2/3 cup (5 oz. can) Evaporated milk
12 oz. semi-sweet chocolate chips
7 oz. (small jar) Marshmellow Cream
1 teaspoon vanilla
Nuts (optional)
1 teaspoon flavored extract (optional) (use peppermint, orange, raspberry, etc for a twist).


Directions:
Melt the parkay, sugar, and evaporated (NOT Sweetened Condensed) milk in a heavy sauce pan over medium heat. Turn heat up to medium high and bring the ingredients to a boil. Stir constantly while boiling for 5 minutes. Remove from heat and add the chocolate chips. Stir them in until they're completely melted. Add vanilla (and the other flavoring if you wish). Stir in the marshmellow cream until the mixture is completely blended and smooth. Add nuts if you choose. Pour into a lightly greased 13" x 9" pan. Cool for 2 hours. Cut into 1" squares. Keep covered or wrap in plastic. (Weight watchers points = 144 per pan)

No Bake Cheese Cake

[larianelensar.livejournal.com]

No Bake Cheese Cake

To prepare: Get an 8 or 9 inch prepared graham cracker crust pie shell.

Ingredients:
1 pastry shell/graham cracker crust pie shell (8 or 9 inches)
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
Chilled fruit topping/pie filling (21 oz)

Directions:
Warm/soften the cream cheese for a couple of hours, then put it in a large bowl. Beat with a beater until the cheese is fluffy. Add the sweetened condensed milk. Beat until mixed. Add the lemon juice and beat again until mixed. Add the vanilla and beat once more until it's all thoroughly blended. Pour into the pie shell. Cover and refrigerate for 3 hours or until set. Top with chilled fruit and serve (8 or 9 pieces). Or cut and serve and add different fruit toppings as desired. (I like cherry or blueberry)

Peanut Butter Pie

[larianelensar.livejournal.com]

Peanut Butter Pie

To prepare: Make sure your eggs are fresh, check their expiration date!

Ingredients:
1 cup margarine (NOT butter!)
2 ½ cups powdered sugar
1 cup creamy peanut butter
2 teaspoons vanilla
4 eggs
1 prepared 9" pie shell (graham cracker crust works best)

Directions:
Cream margarine, peanut butter, sugar, and vanilla with electric mixer. Add the eggs one at a time, beating well after each. (This is Important to making the batter light!!!) Pour the batter into the pie shell. Refrigerate overnight. Makes 8 or 9 servings.

Lemon Bars

[larianelensar.livejournal.com]

Lemon Bars

To prepare: Preheat the oven to 325 F. Spray a 13x9 pan lightly with cooking spray.

Ingredients:
Crust:
1 cup butter
½ cup powdered sugar
2 cups flour
Dash salt

Filling:
4 eggs, whipped
2 cups sugar
¼ cup lemon juice
¼ cup flour

Directions:
Crust: Cream butter, sugar, and salt together. Add the flour and mix well. It will be dry, but should press into the greased pan easily. Press it all over the bottom of the pan, no holes or gaps! Bake at 325 oF for 25 min. (until it is light brown).

Filling: Mix eggs, sugar, lemon juice and flour well. (No lumps!) Pour over the baked crust (it can still be warm). Bake for 30 more minutes at 325 oF. When the filling is set—sort of jelly like—take them out of the oven and sprinkle (while they're warm) with a light dusting of powdered sugar. Cut into 24 bars when cool.

Pineapple Cake (Lo-fat, REALLY Easy)

[larianelensar.livejournal.com]

Pineapple Cake

To prepare: Preheat the oven to 350F. Do NOT grease the cake pan!

Ingredients:
1 box angel food cake mix
1 can (16 oz) of crushed unsweetened pineapple (do NOT drain!)


Directions:
Put the dry cake mix into a large bowl. Pour the UNDRAINED pineapple into the bowl. Mix well with a spoon. (Don't use a beater!) Pour the batter into a 13x9 pan. Bake for 25 minutes at 350oF. (Toothpick should come out clean when the cake is done).

Cool completely before cutting into 12 pieces.

Each piece is 3 points (on weight watchers points)