Author Archives: Yumolicious

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

ROLLED BUTTER COOKIES

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1 cup butter
1 cup sugar
1 egg
2 tbs sweetened condensed milk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp almond extract
3 cups flour

cream butter; add sugar and cream well. add the next six ingredients. mix in flour in small amounts making a very stiff dough. (the last cup may need to be mixed by hand.) wrap in plastic wrap and chill for 1 hour. roll out one-third of the dough at a time on a floured surface. cut into desired shapes. be sure to flour all cookie cutters before each use. place cutout cookies on an ungreased cookie sheet. bake in a 350° oven for 5-7 minutes or until light brown. allow to cool & then brush with cookie paint.

COOKIE PAINT

4 cups 10x sugar (1 box)
1 egg yolk
6-8 tbs milk
food coloring
several small paintbrushes

beat first three ingredients together. icing needs to be thin enough to roll off a paintbrush, so add milk as necessary to maintain proper consistency. measure out icing into a cupcake pan. add food coloring. paint icing into cookies. (icing can be stored up to one week in the refrigerator in a covered container,)

STEAMED ASPARAGUS WITH LEMON BUTTER

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36-48 lg asparagus spears
1 tsp salt
juice of 1/2 small lemon
6 tbs butter, cut into thin pats & softened

wash the asparagus in a sinkful of cold water. bend the tough bottom portion of each spear back until it snaps off. steam the asparagus over rapidly boiling salted water; they are ready when the stem end is fork tender, 8-10 minutes. while the asparagus cook, in a small saucepan, simmer the lemon juice until it is reduced by half. remove the sauce from the heat and beat the butter into the lemon juice. serve the asparagus with individual butter crocks or dipping sauce bowls filled with the sauce.

4-6 servings

TWICE BAKED POTATOES WITH GOAT CHEESE

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6 lg baking potatoes
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp grainy mustard
salt & pepper, to taste
6 small minced scallions, trimmed to 3″
2 tbs minced fresh parsley
1/2 cup crumbled goat cheese
6 heaping tsp mayonnaise OR sour cream (optional)
1/2 cup seeded & diced tomatoes

preheat the oven to 425° & bake the potatoes until cooked, 30-45 minutes. slice the tops off the potatoes lengthwise and discard. scoop the potato pulp into a bowl, keeping the pulp chunky. in a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper, scallions, and parsley. spoon over the potato pulp and toss gently. spoon the pulp back into the skins. top evenly with goat cheese and return to the oven for 10 minutes. arrange on a serving plate and top each potato with a teaspoon of mayonnaise or sour cream, if desired, and a scattering of diced tomato. serve hot.

6 servings

BUTTERSCOTCH ICEBOX COOKIES

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1 1/2 cups melted shortening
1 cup brown sugar
1 cup sugar
3 eggs, well beaten
1 cup chopped nuts
1 tsp salt
4 1/2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves

cream melted shortening with sugars. gradually stir in eggs, then mix in nuts. sift dry ingredients together and add to creamed mixture; mix well. shape into a 2 1/2″ thick roll. wrap in waxed paper and refrigerate overnight or until firm. slice cookie dough into 1/8″ slices with a sharp knife.

preheat oven to 425°. bake on ungreased cookie sheets for 5-6 minutes.

makes 75 cookies