Strawberry Yogurt Scones

Found this recipe on cookinglight.com it is a great one for breakfast in the morning, really moist and tastey!
I did cut the recipe in half as i wanted to make sure it would turn out and they would all get eaten. Here is the whole recipe though...
Yield
12 scones (serving size: 1 scone)
Ingredients
1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup diced strawberries
2/3 cup strawberry fat-free yogurt
3 tablespoons butter, melted
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten
Cooking spray
2 teaspoons sugar
Preparation
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine strawberries, yogurt, butter, rind, and egg white; add to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting into but not through dough; sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until lightly browned.

Nutritional Information
Calories: 152 (20% from fat)
Fat: 3.3g (sat 1.9g,mono 0.9g,poly 0.3g)
Protein: 3.6g
Carbohydrate: 27.7g
Fiber: 1.5g
Cholesterol: 8mg
Iron: 1.1mg
Sodium: 227mg
Calcium: 78mg

Peanut Butter Swirled Brownies

I use this brownie recipe from Hersheys Website all the time, Quick easy and tastey . This time I thought why not add Peanut butter, what is better than chocolate and peanut butter together. So i had brad melt about 1/2C PEanut butter in the microwave to soften it up. and after I poured the batter into the pan I drizzled the peanut butter ontop and baked as directed.

Best Brownies Ingredients:
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)


Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan. drizzle peanut butter ontop of brownie, and then run knife thru to get some peanut butter into the batter.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Dark Chocolate MM "blizzard"

4 scoops Vanilla Ice Cream

about 1/2 C Dark Chocolate MM

Place in mixing bowl and turn on, Be careful the scoops will fly out of the bowl if they are frozen solid.

Mix well and dish up. Delious.

German Apple Pancake

I got my new cooking light magazine in the mail the other day and right on the cover this delious looking recipe. I have to say their picture looked much better than mine but it was good..Does it really matter what it looks like if it tastes good?

I didnt have a 10 inch pan so i had to use my 12 inch pan. I'm not sure if that was a problem or not. it was very fluffy pancake but tastey. Brad said it would make a good dessert too.

Ingredients
Batter:

1/2 cup all-purpose flour (about 2 1/4 ounces)

1/2 teaspoon baking powder

1 tablespoon granulated sugar

1/8 teaspoon salt (i omitted)

1/8 teaspoon grated whole nutmeg

1 cup egg substitute (I didn't have any egg substitute, so i use 3 reg eggs, this might have caused a problem, i will try it next time with the substitute and see if it comes out different)

1 cup fat-free milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

Apple mixture:

Cooking spray 1/2 cup granulated sugar, divided

1/2 teaspoon ground cinnamon

1/2 teaspoon grated whole nutmeg

1 cup thinly sliced Granny Smith apple

Remaining ingredient: 1 tablespoon powdered sugar

Preparation

1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.
2. Preheat oven to 425°.
3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
4. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.

Yield
6 servings (serving size: 1 wedge)
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Nutritional Information
CALORIES 173(28% from fat); FAT 5.4g (sat 2.8g,mono 1.4g,poly 0.9g); IRON 1.5mg; CHOLESTEROL 11mg; CALCIUM 101mg; CARBOHYDRATE 23.2g; SODIUM 213mg; PROTEIN 7.7g; FIBER 0.9g

Molten Chocolate Cakes

I got this Recommendation from a friend on thenest.com it is a Kraft Foods Recipe and it was tastey I had cut this recipe in half. but i think next time with the 14oz stone baking dishes i got at the store today i will make the full recipe. They weren't very gooey in the middle since they are a wider dish.

Prep Time:15 min
Total Time:30 min
Makes:8 servings, one half molten cake each

4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE

13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Fruit Pizza

we were having a picnic themed "potluck" at work last weekend so i signed up to bring dessert. I dont remember where i found this recipe online. but it was really good. I think next time i will use Vanilla Yogurt for the "frosting" part though.

I did see some recipes that called for the sugar cookie crust you can buy in the can at the store, but i wanted to make my own crust to cut down some of the salt in the recipe.

PreHeat oven to 350*

Crust

1/2C Butter, softened

3/4C Brown Sugar

1 Egg

1 1/4C Flour

1/2t Baking Soda

1/2t Salt (I omitted)

Frosting

1 8oz Cream Cheese

1/2C Sugar

2t Vanilla (i only had 1t so i used 1t of orange extract and 1t of vanilla)

8oz Whip Cream

Top with Fruit of Choice

Mix the crust together and Bake on 350* for 8-10 minutes. Let cool completely and then spread with frosting, and topp with fruit of choice.

Oatmeal Raisin Cookies

Out of the Delaware County Historical Society Cookbook from my hometown in Iowa. I wasn't so sure about the sour cream in this recipe but i thought oh what the heck give it a try and see how they come out. they are so soft and great tasting. I didn't get any more than a couple dozen out of the recipe but i make big cookies!

1C Sugar

2 eggs

1 teaspoon baking soda

1/2 C Raisins

2C Oatmeal

1C Shortening

1 C Sour Cream

1 teaspoon cinnamon

1/2 C Broken nut meats (omitted)

2 C Flour

Bake on greased cookie seet for 10 to 12 minutes at 350 degrees. Makes about 5 1/2 Dozen.

Cranberry-Pumpkin Cookies

I'm unsure where i found this recipe but i made them back in the fall as well. This time i thought i would add a little pumpkin spice, and maybe some cream cheese frosting to the top and see how good they come out.

1/2 C Butter Softened

1C white sugare

1 teaspoon vanilla

1 egg

1 C Solid packed pumpkin

2 1/4 C Flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 C Cranberries

1 teaspoon Cinnamon

1 teaspoon orange zest (I omit)

1/2 C Chopped Walnuts

~2 teaspoon pumpkin spice, i didnt really measure, just to taste.

Preheat oven 375 degrees

Cream butter and sugar until light and fluffy. Beat in Vanilla, egg, and pumpkin. sift together flour, baking soda, powder, salt, pumpking spice, and cinnamon. Stir in mix until well blended. Stir in Cranberries, walnuts, and orange zest.

drop on cooking pan. Bake 10-12 minutes. Topp with Cream Cheese frosting if you wish.

Monster Cookies

I use to make these all the time with my step-gramma when i was a kid. We would make tons and tons of cookies all year long and they are so tastey! I got this recipe out of the Delaware County Historical Society Cookbook, From my hometown, in Iowa.

1C Sugar

1C Brown Sugar

1/2C margarine

1C Peanut butter

3 eggs

2t baking soda

2t vanilla

4 1/2 C Oatmeal

1C M&M (i love using peanut M&M's)

1C chocolate Chips (I never use these)

Mix ingrediants in order given. Drop by teaspoon on ungreased cookie sheet. Bake 12 minutes on 350 oven. Don't overbake! This recipe takes NO FLOUR!

Peanut Butter Bars

I got this recipe from my friend Karen (Veniceforever) on thenest.com. It's super easy and they are absolutely wonderful bars.

1 1/2 Cups Graham Crackers Finely Crushed

2 Cups Powder Sugar

8 Tblsp butter, melted

1 Cup Peanut Butter

1 1/2 Cups Chocolate Chips

Mix Graham Cracker Crumbs and Sugar, Add Melted butter and Peanut Butter to Mix.

Mix well place in 9x13 OR 9x9 pan (I used 9x9, b/c i wanted thick cookies)

Melt chips and spread over bars, place in frig until hard, leave at room temp for 15 minutes before serving.

I used Carmel kisses instead of chocolate chips and it was really good.

Red Velvet Cake

Good Ol Food Network Red Velvet Cake. Here are the changes that i made to the recipe. I made about 12 cupcakes and then turned the rest into a bundt cake. It sure was tastey!

Instead of the buttermilk I substitued Low-Fat Yogurt. I was using just Vanilla but i was a little bit short so i used some Strawberry. So the cake had a hint of strawberry flavor, it was really good that way.

I also substituted EVOO for the Vegetable Oil, because that is what i always do.

Recipe Exchange; Feb 08

So I decided to jump on the bandwagon on the nest's whats for dinner board and join the recipe exhange this month was "healthy" food recipes or at least what one thinks is healthy. So i have recieved this wonderful Pineapple upsidedown cake, recipe courtesy of Martha Stewart. Unknown who submitted it for the exchange.


Serves 8
1/3 cup vegetable oil, such as safflower, plus more for pan
1 cup packed light-brown sugar
1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
1 cup all-purpose flour (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper

MY SUBSTITUTIONS:
I used Olive Oil instead of vegetable oil,
3/4 Cup Light Vanilla Yogurt instead of buttermilk

DH birthday Cake

1 box Betty Crocker Lemon Cake Mix

(he changed his mind last minute so this is what he got :)

1 can cream cheese frosting

Cook cake according to box, let cool and top with frosting. It sure was delious though

Blondies with Peanut M&M's

Got this recipe from all my friends on the What's for dinner Board on thenest.com!

7-8 Tbsp Butter, Melted
1C light brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 C Flour
1/4 tsp baking powder
Mix-ins of choice (see options below)

Pre-Heat oven to 350* line and 8x8 baking pan with foil and spray lightly with non-stick cooking spray

Melt butter in microwave safe bowl, allow to cool for 5 minutes. In the bowl of an electric mixer, mix the brown sugar with the melted butter, beat until smooth. Beat in the egg and then the vanilla. Add the salt, flour and baking powder, & mix until just combined. Stir in your choice of mix-ins with a wooden spoon. Pour the batter into the prepared pan and spread to level top

BAKE for 22-25 minutes or until set in the middle. Allow to cool on a wire rack before cutting into squares.


MIX-IN IDEAS
1/2-1C chocolate chips, peanut butter chips, white chocolate chipes or butterscotch chips
1/2C chopped pecans, walnuts, or almonds
1/2 C M&M's
1/2C chooped reese's peanut butter cups
1/2 C toffee pieces
1/2 tsp mint extract in addition to or in place of vanilla extract.