Tasty Recipes

INGREDIENTS:

-36 Reduced-Fat Chocolate Wafers
-1/4 cup SPLENDA(R) No Calorie Sweetener, Granulated
-5 tablespoons light butter, melted
-1/2 cup SPLENDA(R) No Calorie Sweetener, Granulated
-3 tablespoons reduced fat peanut butter
-3 tablespoons reduced fat cream cheese
-4 ounces unsweetened chocolate
-8 ounces reduced fat cream cheese
-1 3/4 cups SPLENDA(R) No Calorie Sweetener, Granulated
-1/2 cup skim milk
-1/2 cup egg substitute
-1 teaspoon vanilla
-2 ounces sugar-free chocolate, melted (optional)

NUTRITION INFORMATION:

-Calories: 110 kcal
-Carbohydrates: 8 g
-Dietary Fiber: 0 g
-Fat: 7 g
-Protein: 3 g
-Sugars: 2 g

COOKING DIRECTIONS:

-Preheat oven to 350 degrees F.

-Make CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.

-Make PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.

-Make CHOCOLATE FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA(R) Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.

-Assemble CUPS. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.

-Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.

Yield: 24 servings

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INGREDIENTS

4 teaspoons olive oil, divided
1 yellow bell pepper, cut into 1/4-inch dice
1 tablespoon minced garlic
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch dice
1/2 teaspoon salt
1 medium zucchini, cut into 1/4-inch dice
1 pint grape tomatoes, quartered
1/2 cup coarsely chopped fresh cilantro
8 large eggs

COOKING DIRECTIONS

Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes. Add zucchini and tomatoes and saute, stirring, until zucchini is tender, about 5 minutes. Stir in cilantro and salt and pepper to taste, then transfer vegetable confetti to a bowl and keep warm.

Fry eggs and serve: Heat 2 teaspoons oil in cleaned skillet over moderately low heat and crack 4 eggs into skillet. Cook, uncovered, over low heat until whites are cooked, about 3 minutes, then transfer eggs with a spatula to 2 plates. Sprinkle eggs with salt and pepper and scatter one fourth of vegetable confetti on each plate. Repeat procedure with remaining oil, eggs, and confetti.

Servings: 4

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INGREDIENTS

4 large eggs
4 large egg whites
3/4 cup shredded Gruyere cheese
1 cup skim milk
2 tablespoons Dijon mustard
1/2 cup chopped jarred roasted red peppers
1 teaspoon minced fresh rosemary
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes
5 cups chopped spinach, wilted
1/4 teaspoon freshly ground pepper
1 cup diced ham steak

COOKING DIRECTIONS

1. Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary: whisk to combine.
3. Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

NUTRITION INFORMATION

Protein: 20 g
Carbohydrates: 20 g
Dietary Fiber: 3 g
Fat: 13 g
Calories: 273 kcal
Sugars: 4 g

Servings: 6

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INGREDIENTS

3 large eggs
1/4 teaspoon salt
1 cup whole milk
1 teaspoon sugar
1 tablespoon fresh lemon juice
3 cups mixed berries such as blackberries, raspberries, and blueberries
1 (1 pound) challah loaf, cut crosswise into 1/2-inch-thick slices (not including end pieces)
3 1/2 tablespoons unsalted butter
1/3 cup sugar
Garnish: confectioners sugar for dusting

COOKING DIRECTIONS

1. Prepare French toast: Preheat oven to 350 degrees F
2. Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.
3. Prepare berry sauce while bread is soaking: Puree 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force puree through a very fine sieve into a bowl. Transfer to a serving bowl and fold in remaining berries.
4. Cook French toast: Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes.
5. Serve French toast with berry sauce.
NUTRITION INFORMATION

Calories: 624 kcal
Protein: 18 g
Carbohydrates: 86 g
Dietary Fiber: 8 g
Sugars: 27 g
Fat: 23 g

Servings: 4

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Ingredients

• 1 book of without skin, halves without bone of breast of chicken
• bacon of book of 1/2
• 1 (20 ounces) can of the pieces of pineapple
• 18 ounces liquid of sauce with teriyaki

Directions

1. Cut chicken of pieces of cock-size. Wrap with approximately 1/3 top and wire, slice of bacon on the toothpick, with the pineapple chuck. Marinate during 4 hours or more length out of sauce with teriyaki.
2. Preheat the furnace with 375 degrees of F (190 degrees of C).
3. Place aperitifs marinated on the sheets of treatment at the furnace striped by parchment. Make cook with the furnace during 20 minutes, or to chicken is made and with brown of bacon gold. Drain on the paper towels. Be useful hot.

Serves: 6

Ingredients:

4.00		Boned chicken breasts
1.00	c	Of barbecue sauce (whatever
		-you like)
1.50	c	Of whole wheat flour or any
		-standard chicken
		Breading
4.00	tb	Butter
4.00	tb	Oil
		Barbecue spice (available at
		-any store)
4.00		Fresh high quality kaiser
		-rolls
8.00		Tomato slices
4.00	lg	Washed lettuce leaves

Instructions:
Slightly flatten chicken breasts with mallet or meat cleaver.
Submerge the breasts in barbecue sauce, cover and refrigerate for 12 hours.
Remove breasts from marinade and throw away the marinade.
(It contains chicken blood and uncooked juices).
Wipe excess barbecue sauce from breast, shake barbeque spice on both sides of the breast and roll in flour or breading.
Be sure that the flour or breading completely covers the chicken so that no frying oil can sneak in and get on the chicken.
Heat butter and oil in a straight-sided frying pan and saute the floured chicken breast until cooked.
About 2 1/2 minutes per side should do it.
Press the chicken breast with your finger.
If the flesh feels soft and slightly mushy, it isn't cooked through yet.
If the flesh feels firm and bounces back, it is done and ready to eat.
Serve open face on toasted kaiser rolls, garnish with lettuce and tomato slices.
Serve with barbecue sauce on the side for dunking.

Ingredients:

• 4 eggs
• 1 cup half and half
• 2 tsp sugar
• 4 slices extra-thick "Texas toast" bread
• ½ tsp pure vanilla extract
• 2 Tbsp butter

Preparation:

1. Pre-heat oven to 425°F.


2. Beat eggs thoroughly. Whisk in sugar, half and half and vanilla.


3. Pour the custard mixture into a shallow glass dish. It should be at least two inches deep to ensure the extra-thick bread can be fuly submerged.


4. Heat your griddle to medium-low, and melt the butter on it.


5. Soak a couple of slices of bread (but only as many your griddle can accomodate at once) in the custard while you count to ten. Flip them over and repeat.


6. Carefully remove the soaked slices from the custard, letting the excess liquid drain into the dish, and transfer the bread to the griddle. Flip when the bottoms are golden brown. When the other sides are also golden brown, remove from the griddle.


7. Transfer the browned French toast to the oven and cook for 8 to 10 minutes or until the custard at the center is fully cooked. Serve right away.

Makes 4 portions.

Ingredients:

• 4 eggs
• 1 cup half and half
• 2 tsp sugar
• 8 slices regular white bread
• ½ tsp pure vanilla extract
• 2 Tbsp butter

Preparation:

1. Pre-heat oven to 200°F.


2. Beat eggs thoroughly. Whisk in sugar, half and half and vanilla.


3. Pour the custard mixture into a shallow glass dish. An inch deep should be fine.


4. Heat your griddle to medium-low, and melt the butter on it.


5. Soak a couple of slices of bread (but only as many your griddle can accomodate at once) in the custard while you count to ten. Flip them over and repeat.


6. Carefully remove the soaked slices from the custard, letting the excess liquid drain into the dish, and transfer the bread to the griddle. Flip when the bottoms are golden brown. When the other sides are also golden brown, remove from the griddle.


7. Serve French toast right away, or transfer it to a dish in the oven to keep warm.

Serves 4 people.

Ingredient

Vegetable Filling:

• 1 small eggplant, cut into 1/2-inch cubes
• 1 1/2 teaspoons coarse salt
• 6 tablespoons olive oil
• 3/4 cup diced onion
• 2 cloves of garlic, finely chopped
• 1 cup diced red bell pepper
• 1 can (28 ounces) tomatoes
• 3/4 pound plum tomatoes, cut into 1-inch cubes
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• Salt and pepper, to taste
• 1/4 cup chopped parsley
• 1/2 cup canned dark-red kidney beans, drained
• 1/2 cup canned chickpeas, drained

For the tacos:

• 8 hard corn taco shells
• 2 cups finely shredded iceberg lettuce
• 1 cup diced red onion
• 4 ripe plum tomatoes, diced
• 8 ounces sour cream
• 8 ounces grated Cheddar cheese

Directions

1. Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding more oil if necessary. Remove to a casserole.

2. Heat the remaining oil in the same skillet over low heat; wilt the onion, garlic and red pepper for 10 minutes, then add to the casserole. Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.

3. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.

4. Prepare the tacos: Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with sour cream and sprinkle with cheese. Serve immediately.

INGREDIENTS

1 pound boneless pork loin, cut into 1×1x1/4-inch strips
1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
1 tablespoon oil
1 cup Old El Paso(R) Salsa
1 cup canned spicy chili beans, undrained
1/4 cup apricot preserves
1 (4.6 ounce) package Old El Paso(R) Taco Shells
10 pitted ripe olives, sliced
5 green onions, chopped

DIRECTIONS

In shallow bowl, combine pork and taco seasoning mix; toss to coat.

Heat oil in large skillet over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.

Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to 12 minutes or until thoroughly heated, stirring occasionally.

-Meanwhile, heat taco shells according to package directions. To serve, spoon 1/3 cup pork mixture into each taco shell; top with olives and onions.
beutiful girl with cake

Ingredients

• 6 ounces semisweet chocolate, chopped
• 3 ounces white chocolate, chopped
• 1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Ingredients

Layer one

• 1 can jalapeno bean dip, spread on bottom of pan

Layer two

• 1 package avocado dip, spread over bean dip

Layer three

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 package taco seasoning mix

Layer four

• 1 1/2-2 cups grated cheddar cheese

Layer five

• 1 can black olives, drained and sliced

Layer six

• 2 medium tomatoes, diced

Layer seven

• 1 bunch green onion, chopped with stems

Directions

1. 1

   Layer ingredients as indicated above in a 10 inch pie pan.

2. 
   

   Mix ingredients for Layer 3 together and spread on top of layer 2.

3. 
   

   Serve with any corn chips or the chip of your choice.

4. 
   

   All instructions are above with ingredients.

INGREDIENTS

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

DIRECTIONS

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.