Monthly Archives: March 2012

MAPLE COUNTRY RIBS

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3 lbs country-style pork ribs
1 cup pure maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 tbs freshly squeezed lemon juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp cinnamon

place ribs in a large kettle or dutch oven. cover with water; bring to a boil. reduce heat & simmer 10 minutes. drain. place ribs in a greased 13″x9″x2″ baking pan. combine remaining ingredients; pour half over ribs. bake, uncovered, at 325° for 1 1/2 hours or until meat is tender, basting often with remaining sauce.

4 servings

SLOW COOKER CHICKEN CACCIATORE

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1 (3-3 1/2 lb) whole chicken, cut up, skin removed
1/3 cup flour
2 tbs vegetable oil
1 med green bell pepper
2 med onions
1 (14.5 oz) can diced tomatoes, undrained
1 (4.5 oz) jar sliced mushrooms, drained
1/2 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/2 tsp salt
2 cloves garlic, finely chopped
grated parmesan cheese

coat chicken with flour. in a 12″ skillet, heat oil over medium- high heat. add chicken; cook 15-20 minutes or until brown on all sides; drain.

cut bell pepper and onions crosswise in half; cut each half into fourths.

in a 3 1/2-6 qt slow cooker, place half of the chicken pieces. mix bell pepper, onions and remaining ingredients except cheese; spoon half of the mixture over the chicken. add remaining chicken; top with remaining vegetable mixture.

cover; cook on LOW 4-6 hours or until juice of chicken is clear when thickest piece is cut to the bone (170° for breasts; 180° for thighs & legs). serve with cheese.

6 servings

EASY APPLE-CRANBERRY DESSERT SQUARES

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CRUST:

2 1/2 cups bisquick
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
1 cup cold butter OR margarine
1/2 cup chopped pecans

FILLING:

8 cups thinly sliced, peeled apples (about 5 large)
1 (6 oz) bag sweetened dried cranberries
1/2 cup sugar
1 tbs cinnamon
1(8 oz) container sour cream
3 eggs
1/2 gallon vanilla ice cream

preheat oven to 375°. spray a 15″x10″ baking pan with nonstick cooking spray.

in a large bowl mix bisquick, oats and brown sugar. cut in butter using pastry blender, (or by pulling 2 table knives through the ingredients in opposite directions), until the mixture is crumbly. remove 1 1/2 cups of the crumb mixture to a small bowl; stir in the pecans. set aside for the topping. pat the remaining crumb mixture into the bottom of the baking pan.

in a large bowl, toss the apples, cranberries, sugar and cinnamon. in a small bowl, whisk together the sour cream and eggs. pour over the apple mixture; toss to coat. spoon filling over the crust; sprinkle reserved crumb/nut mixture over the filling.

bake for 45-55 minutes or until the topping is golden brown and the apples are tender. cool for 30 minutes. cut into 8 rows by 4 rows. serve warm with ice cream.

makes 32 bars

BOW WOW BEEF AND BACON BIRTHDAY CAKE

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2 cups flour
1 1/2 tsp baking powder
2/3 cup butter, softened
1/2 cup extra-virgin olive oil
1 jar of strained beef baby food
3 large eggs
1/2 cup bacon bits

sift flour and baking powder together in a mixing bowls.

cream together the butter, oil, baby food and eggs.

mix the dry ingredients with the wet mix and then stir in the bacon bits.

pour into a greased 8″x8″ baking pan.

if desired, sprinkle a light layer of bacon bits on top as a frosting substitute.

bake in a 350° oven for approximately 35-40 minutes, or until the center of the cake springs back when lightly poked. oven times may vary.

BANANA PEANUT DOG BIRTHDAY PARTY CAKE

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2/3 cup ripe mashed bananas
1/2 cup softened safflower margarine
3 large eggs
3/4 cup water
2 cups unbleached white flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 cup chopped peanuts

preheat oven to 350°.

in a mixing bowl, beat together mashed banana & margarine until creamy. add eggs & water. beat well. stir in dry ingredients. beat until smooth. add nuts. spoon batter evenly into oiled & floured bundt pan. bake for about 35 minutes. cool on a wire rack for 5 minutes. remove from the pan, replace on rack & cool.

BANANA CAROB FROSTING:

2 cups ripe banana, mashed
1 tbs butter
6 tbs carob powder
2 tsp vanilla
3 tbs unbleached flour
1 tsp cinnamon

sprinkle with chopped peanuts & enjoy!

BANANA CAROB CHIP DOG BIRTHDAY CAKE

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2 cups water
2 ripe bananas
1/8 tsp vanilla
3 cups whole wheat flour
1/2 tbs baking powder
1 egg
2 tbs honey
1/2 cup carob chips

preheat oven to 350°.

in a mixing bowl, combine water, bananas, vanilla, egg & honey. add whole wheat flour & baking powder. mix well. pour mixture into an 8″ cake pan sprayed with nonstick cooking spray. sprinkle carob chips on top. bake for 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean.

decorating suggestion: make both the cinnamon & carob frostings (below), then ice the cake with one & use the other as decorative trim.

CINNAMON FROSTING:

combine the following ingredients & blend thoroughly:
12 oz nonfat cream cheese (room temperature)
3 tsp cinnamon
1 tsp vanilla
1 tsp honey

CAROB FROSTING:

12 oz nonfat cream cheese (room temperature)
3 tsp carob
1 tsp vanilla
1 tsp honey

makes one 8″ cake

PEANUT BUTTER DELIGHT DOG BIRTHDAY CAKE

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1 cup white OR whole wheat flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
1 egg

preheat oven to 350°.

mix together flour & baking soda. add remaining ingredients & mix well. pour into a ring mold sprayed with nonstick cooking spray. bake for 40 minutes.

frost this caked with lowfat cottage cheese & decorate with carrot pieces. store in the refrigerator.

SLOW COOKER BUFFALO CHICKEN WRAPS

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2 lbs boneless, skinless chicken thighs
1/2 tsp salt
3/4 cup buffalo wing sauce (from a 12 oz jar)
3/4 cup ranch dressing
1 (11.5 oz) pkg flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce

in a 1 1/2 qt slow cooker, place chicken; sprinkle with salt.

cover; cook 6-7 hours on LOW.

with a slotted spoon, remove chicken from slow cooker & place on a cutting board; discard liquid in slow cooker. in slow cooker, mix buffalo wing sauce & 1/4 cup of the ranch dressing. with two forks, shred chicken. return chicken to slow cooker; stir gently to mix with sauce.

to serve, spread each tortilla with 1 tbs remaining ranch dressing; top each with about 1/2 cup chicken mixture & about 1/3 cup lettuce. roll up tortilla; secure with toothpicks.

8 servings

BEEF AND BEAN TACO CASSEROLE

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1 lb lean ground beef
1 (16 oz) can refried beans
1(16 oz) jar thick & chunky salsa
1 (1 oz) pkg 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded cheddar OR monterey jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce

heat oven to 350°. in a 12″ skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. stir in the refried beans, salsa & taco seasoning mix. reduce heat to medium. heat to boiling, stirring occasionally.

in an ungreased 2-qt casserole, place 2 cups of the broken tortilla chips. top evenly with beef mixture. sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese & olives.

bake, uncovered, 20-30 minutes or until hot & bubbly & cheese is melted. top baked casserole with lettuce, remaining 1/2 cup tomatoes & remaining 1/2 cup tortilla chips.

5 servings

BLACK BEAN CHILI WITH CILANTRO

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1/4 cup dry sherry OR chicken broth(from a 32 oz carton)
1 tbs olive oil
2 lg onions, chopped (2 cups)
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 (15 oz) cans black beans, drained, rinsed
2 cups chicken broth (from a 32 oz carton)
1 lg tomato, chopped (1 cup)
2 tbs finely chopped garlic
2 tbs honey
2 tbs tomato paste
4 tsp chili powder, or to taste
1 tsp ground cumin
1/2 tsp dried oregano
1/4 cup chopped fresh cilantro

salt and pepper, to taste

garnishes, if desired:
additional chopped onion
shredded monterey jack cheese
plain yogurt OR sour cream

in a 4-5 qt dutch oven, heat sherry & oil over medium heat. add onions; cook until softened. add celery, carrot & bell pepper; cook 5 minutes, stirring frequently.

stir in remaining ingredients except garnishes. heat to boiling; reduce heat to low. cover; simmer 45-60 minutes or until chili is desired thickness. garnish individual servings with onion, cheese & a dollop of yogurt.

5 servings