KENDRA'S ULTIMATE

Beef Taco and Rice Skillet

2009-09-10T17:22:00.000-07:00

I found this recipe on my friend Julie's blog, Julie Cooks. She has fantastic recipes and this one was an instant hit with our family! We like to serve it with tortilla chips and avocado.

1 lb lean ground beef
1 envelope taco seasoning (or 1 oz bulk taco seasoning)
1 ½ cups water
1 cup salsa
1 cup frozen corn
1 ½ cups uncooked instant rice
3/4 cup shredded taco-seasoned cheese
1 cup shredded lettuce
1 medium tomato, chopped

Cook beef until brown; drain. Stir in taco seasoning, water, salsa and corn. Heat to boiling, stir in rice. Boil 1 minute; remove from heat. Cover; let sit 8 minutes. Fluff mix with fork; sprinkle cheese. Cover; let stand 1-2 minutes or until cheese melts. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Chocolate-Banana Filled Crepes

2009-09-10T16:57:00.000-07:00

I've always been intimidated by crepes, mostly because I remember people always saying how hard they were to make. The other day I was watching the Food Network and good 'ole Paula Deen was making these. So, last night I made these for dessert and they were so yummy! I used fresh whipping cream as opposed to the caned stuff but I'm sure it's great either way. You can find the original recipe and pictures here.

Crepe Batter -
1 cup all purpose flour
Pinch of salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract

Filling/Topping -
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipping cream

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.

Blueberry Coffee Cake Muffins

2009-07-14T16:08:00.000-07:00

This recipe came from the Barefoot Contessa Family Style cookbook. I really love it. The flavor is very subtle so sometimes I jazz it up with a streusel topping to give it a bit more sweetness.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Macadamia White Chocolate Cookies

2009-02-28T20:16:00.000-08:00

1 cup butter, softened

1 cup shortening

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

1 tsp. vanilla

4 eggs

4 to 4 1/2 cups flour

2 tsp. salt

2 tsp. baking soda

1 cup quick oats

1 cup macadamia nuts, chopped

2 cups (one 12-ounce package) white chocolate chips

Preheat oven to 350 F. Cream butter, shortening, and sugars until light and fluffy in a large mixing bowl. Add vanilla and eggs one at a time.

In a separate bowl, mix together flour, salt, soda and oats. Add flour mixture to cream mixture and blend until incorporated. Fold in nuts and chips by hand, unless you have a heavy-duty mixer.

Drop walnut-sized balls of dough onto an ungreased cookie sheet. Bake for 12-15 minutes or until edges are light golden brown. Makes 5 dozen cookies.

Cream of Broccoli Soup

2009-01-29T20:39:00.000-08:00

1 stick margarine
1/2 cup flour
2 cups milk
1 cup cheese
3 cups chicken broth
1 tsp. salt
1 lb. broccoli

In a saucepan, melt margarine. Add flour; stir. Gradually add milk. Let thicken as you go. Add cheese. Meanwhile, bring chicken broth and salt to a boil in a large pot. Add broccoli. Simmer until tender and bright green. Be careful not to overcook. Combine with cheese mixture.

Caramel Corn

2008-10-29T11:05:00.000-07:00

This recipe is so yummy and soft. Perfect for the fall!

Boil for 5 to 7 minutes:

1/2 cup butter
2 cups brown sugar
1 cup corn syrup

Remove from heat and add:

1 tsp. vanilla
1 can sweetened condensed milk

Pour over two large bowls of plain popcorn - I used about three microwave bags. Store in airtight container.

Pumpkin Gingerbread Triffle

2008-09-27T20:29:00.000-07:00

Perfect for the fall!

2 (14 oz) packages gingerbread mix
1 (5.1 oz) package cook and serve vanilla pudding mix
1 (30 oz) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12 oz) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large trifle bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.

Yummy Cake

2008-09-27T20:21:00.000-07:00

SOOOO Good!

1 package chocolate cake mix – I use “Devils Food”
1 Jar Mrs. Richardson’s Butterscotch Ice Cream Topping
1 container Cool Whip
3-4 Heath Bars broken into pieces

Mix and bake cake according to package directions. Remove from oven when done. Let sit bout 10 minutes (to cool just a little) then while still warm poke LOTS of holes all over the cake going all the way to the bottom of the cake (I use a piece of doweling to do this). You can try a wooden spoon handle but not too big. Then drizzle the ice cream topping over entire cake being sure to cover the entire surface. Using the back of a spoon will help spread the butterscotch and even it out.

Refrigerate overnight. Spread with whipped topping and top with crushed Heath bar. Serve immediately or place in the refrigerator until ready to serve.

Jell-O Cream Cheesecake

2008-09-27T19:09:00.000-07:00

A great summertime treat!

1 graham cracker crust (extra slice size)
2 8-ounce packages cream cheese
2 cups milk
1 package (3.4 ounce) Jell-O Lemon Instant Pudding

Preheat oven to 400 degrees. Bake crust for 5 minutes for easier slicing. Soften cream cheese and stir. Mix in 1/2 cup milk with hand mixer. Add in the rest of the milk and lightly blend until smooth. Pour in the package of pudding and mix 1 to 2 minutes, or until the mixture is smooth and starts to thicken. Pour into graham cracker crust. You may crumble a few graham crackers onto the cream cheese filling and garnish with a lemon twist.

Butter Horn Rolls

2008-09-25T15:21:00.000-07:00

Buttery and light these rolls are worth the extra time!

1 cup warm whole milk (110 degrees)
1/2 cup sugar
8 Tbsp. unsalted butter, melted and cooled, plus extra for brushing
3 large eggs
4 1/2 to 5 cups all-purpose flour
1 envelope insant or rapid-rise yeast
1 tsp. salt

1. Whisk the milk, sugar, melted butter, and eggs together in a large liquid measuring cup. Combine 4 1/2 cups of flour, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low-speed, add the milk mixture and mix until the dough comes together, about 2 minutes.

2. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining flour 2 Tbsp. at a time, until the dough clears the sides of the bowl but sticks to the bottom.

3. Turn dough out onto a lightly floured surface and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

4. Line 2 large baking sheets with parchment paper. Turn the dough out onto a lightly floured surface, divide it into 3 equal pieces, and cover with greased plastic wrap. Working with the dough one piece at a time, roll each into a 10-inch circle and cut into 8 equal wedges. Stretch each wedge until it is 2 to 9 inches longer, brush with melted butter, then roll each wedge up, starting at the wide end.

5. Lay the rolls on the prepared baking sheets with the pointed tip on the bottom, spaced about 2 inches apart. Mist the rolls with vegetable oil spray, cover loosely with plastic wrap, and let rise in a warm place until nearly doubled in size and the dough barely springs back when poked with a knuckle, 45 to 75 minutes.

6. Heat the oven to 350 degrees. Brush the rolls lightly with melted butter and spray lightly with water. Bake until golden, 20 to 25 minutes on lower rack of oven. When done brush lightly with butter. Serve warm. Makes 24 rolls.

Chicken Tortilla Casserole

2008-09-11T11:57:00.000-07:00

12 corn tortillas, torn up
4 chicken breasts, shredded
2 c. shredded cheddar cheese
1 small can sliced olives

Sauce:
2 cans cream of chicken soup
2 Tbsp. chili powder
1 medium onion, diced
1 1/2 c. chicken broth

Simmer sauce for 15 to 20 minutes. Lightly grease 9 x 13-inch baking dish and line with 1/2 the tortillas, layer with 1/2 the chicken, 1/2 the sauce and 1/2 the cheese. Repeat Garnish with 1 small can of sliced olives. Bakes at 350 for 35-45 minutes.

Chicken Enchiladas

2008-09-11T11:51:00.001-07:00

8-10 flour tortillas
4 large chicken breasts, cooked and shredded or cubed
2 cans cream of chicken soup
1/2 pint sour cream
1/2 lb. Cheddar cheese, grated
1 small can sliced ripe olives
1 tsp. chili powder
Additional grated cheddar cheese for top

In a large bowl combine soup, sour cream, chili powder and cheese. Spread thin layer on bottom of 9 x 13-inch pan. Remove 2 cups mixture and add chicken. Put one or tow large spoonfuls of mixture down center of each tortilla. Roll up and place seam side down in pan. Spoon remaining mixture on top of tortillas and cover with cheddar cheese and drained sliced olives. Cover with foil and bake at 350 for 20-30 minutes.

Cornflake Chicken

2008-09-11T11:46:00.000-07:00

So easy to make in a flash.

Chicken breasts (as many as needed)
Ranch dressing
Cornflakes, crushed
Melted margarine

Place chicken in pan and spread ranch dressing over chicken. Top with cornflakes and drizzle with margarine. Bake at 400 until done, about 30-40 minutes.

Carol's Traditional Dinner Rolls

2008-09-11T11:30:00.001-07:00

If you have the time these beat the store bought kind anytime.

1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
3/4 c. lukewarm milk, scalded then cooled
1/4 cup sugar
1 tsp. salt
1 egg
1/4 c. shortening or butter, softened
3 1/2 to 3 3/4 c. all-purpose flour

Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, salt, egg, shortening and 2 cups of flour. Beat with hand mixer until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; kneed until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double in size - about 2 hours. Dough is ready when indentation remains when touched. Punch down dough. Roll our or cut into desired shape. Let rise 20 minutes. Heat oven to 400 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush tops with butter or margarine. Makes about 20 rolls when cut with a 2 1/2-inch biscuit cutter.

Mom's Garlic Bread Spread

2008-09-11T11:24:00.000-07:00

This is excellent and not for someone on a diet.

1 loaf French bread
1 cup softened butter
1 cup fresh Parmesan cheese
1/2 c. mayonnaise (not Miracle Whip)
3-4 cloves garlic, minced
1 1/2 Tbsp. parsley
1/2 tsp. oregano

Cut bread lengthwise into two "boats". Mix all ingredients together. Spread generously on each boat of bread. Bake at 375 for 15-20 minutes. Right before serving, broil for a few seconds until bubbly. Slice and serve.

Chocolate Pudding Dessert

2008-09-11T11:15:00.000-07:00

I love to substitute lemon pudding in the summer.

1 1/2 cups flour
1 1/2 cubes butter
2/3 cup nuts (optional)
1 tsp. sugar
1 cup powdered sugar
1 (8 oz.) package cream cheese, softened
1 (12 oz.) tub Cool Whip
2 packages (3 oz each) instant pudding
3 cups milk

Combine flour, butter, nuts and sugar. Cut together as for pie crust until they resemble course meal. Press well into 9 x 13-inch baking dish. Bake at 325 degrees for 30 minutes. Remove from oven and cool. Beat together powdered sugar and cream cheese until fluffy. Add 1/2 the whipped topping. Spread on cooled crust. Make up pudding according to package directions, using just 3 cups milk. Spread the pudding on the cream cheese layer. Top with Cool Whip. Chill several hours or overnight. Serves 15.

Boysenberry Dessert

2008-09-11T11:08:00.000-07:00

This recipe calls for boysenberries but if you don't like them or can't find them at the market you can substitute with raspberries or blackberries.

1st Layer:

1 cup flour
1 cube margarine

Mix and spread in 9 x 13-inch pan. Bake 15-20 minutes at 350.

2nd Layer:

8 oz. cream cheese
1 cup powdered sugar
1 cup whipped topping

Mix and spread over first layer.

3rd Layer:

6-oz. package instant vanilla pudding
2 1/2 cups milk.

Mix and pour over second layer. Cover with fresh or frozen boysenberries. If using frozen, do not thaw. Finally top with remaining whipped topping. Cover and chill until ready to serve.

Patriotic Layered Dessert

2008-09-11T10:55:00.001-07:00

Great for 4th of July or anytime really. It's fantastic.

1 1/2 cups cold milk
1 (4 serving) package Jell-O vanilla flavored instant pudding
1 (8 oz.) tub Cool Whip topping, thawed, divided
1 pound cake (12 oz.), cut into 1/2-inch cubes
1 pt. strawberries, sliced
1 cup blueberries

Pour milk into bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes until well blended. Gently stir in 1/2 the whipped topping. Place 1/2 of the cake cubes in trifle dish. Top with 1/2 the fruit. Spread the pudding mixture over the fruit. Repeat layers with remaining cake cubes and fruit. Top with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Makes 12 servings.

Easy Cheesecake

2008-09-11T10:48:00.000-07:00

Lighter then a regular cheesecake and twice as easy.

2 cups graham cracker crumbs
1/2 cup melted margarine or butter
1 (8 oz.) package cream cheese, softened
2 Tbsp. milk
1 cup powdered sugar
1/2 tsp. vanilla
2 cups whipped topping
Fresh fruit of your choice (I prefer sliced strawberries, sweetened)

In a 9x13-inch pan mix graham cracker crumbs with melted margarine. Use a fork to level well, then press firmly in the bottom of pan. Combine and mix until smooth: the cream cheese, milk, powdered sugar and vanilla. Fold in the whipped topping. Spread over cracker crumbs. Cover and chill 2-4 hours. When ready to serve top each piece with fresh fruit.

Carol's Banana Cream Pie

2008-09-11T10:44:00.000-07:00

Sooo yummy!!

1 graham cracker crust
1 (6-oz.) package vanilla instant pudding mix
2 cups milk
2 cups vanilla ice cream
2-3 bananas

Mix milk, pudding and ice cream until smooth. Line bottom of graham cracker crust with sliced bananas and carefully fill with pudding mixture. Chill until firm. Serve with whipped topping if desired.

Fudge Crinkles

2008-09-11T10:36:00.000-07:00

There are amazing things you can make with a cake mix besides a cake, and this is one of them.

1 box Betty Crocker SuperMoist devil's food cake mix
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1/3 cup powdered sugar

Heat oven to 350 degrees F. In large bowl, mix cake mix, oils, eggs and vanilla with spoon until dough forms. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheet, place balls about 2-inches apart. Bake 10 to 12 minutes or until set. (Do not over bake. Once cooled they will set. You want them to be soft and moist.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Nielson Family Syrup

2008-09-11T10:26:00.000-07:00

When David and I first got married we were at the grocery store picking up things to stock our kitchen for the first time. I went to grab a bottle of syrup and he told me to put it back because his mom makes syrup from scratch. I thought to myself, "Oh boy, the "my mother makes it this way" is already starting." Well, here were are 6 years later and we only make our own syrup. I can't say I hate the store bought kind because I had it my entire childhood, but I don't mind going the extra mile either and making it from scratch. It really is yummy.

2 cups sugar
1 cup water
1/2 teaspoon imitation butter flavoring
1/2 teaspoon maple flavoring

Heat water to a boil on stove top. Pour in sugar and stir until in disappears. Add maple and butter flavoring. Continue to cook another minute or two. Cool and store in refrigerator.

Macaroni Salad

2008-09-11T10:23:00.000-07:00

This is one of my favorite summertime pasta salads!

1 lb. elbow macaroni; cooked and cooled
1 c. mayonnaise
1 Tbsp. cider vinegar
½ tsp. granulated sugar
½ tsp. salt
½ tsp. black pepper
1 c. chopped celery
1 green bell pepper; chopped
1 red bell pepper; chopped
1 orange bell pepper; chopped
1 medium onion
Cherry tomatoes

Cook, drain and cool pasta. In large bowl combine mayonnaise, vinegar, sugar, salt and pepper. Mix. Add macaroni, celery and peppers. Toss to coat. Garnish with tomatoes. Can add cooked chicken and use for a main dish.

Broccoli Salad

2008-09-11T10:21:00.000-07:00

Dressing -
1 cup mayonaise
1/2 cup sugar
3 Tbsp. red wine vinegar

Salad -
Raw broccoli, 8-10 stalks, flowerets only
1 lb. bacon, fried crisp and crumbled
3 cups grated cheddar cheese
9 green onions, chopped
Sunflower seeds
Raisins

Mix dressing ingredients and refrigerate. Pour dressing over salad ingredients, toss and refrigerate at least 30 minutes before serving.

Simply Lasagna

2008-09-11T10:14:00.000-07:00

This is a great meal to freeze. I double the recipe and freeze one. On day of cooking, remove from freezer and thaw. Follow baking directions on recipe.

1 lb. ground beef
2 1/2 cups low-moisture part-skim mozzarella cheese, divided
1 container (15 oz.) natural part skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles

Preheat oven to 350 degrees F. Brown meat on large skillet on medium-high heat.

Meanwhile, mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.

Drain meat and return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.

Spread 1 cup of the meat sauce into the bottom of a 9 x 13-inch baking dish; top with a layer of 3 uncooked lasagna noodles. Noodles will expand during baking.

Spread 1/4 of the ricotta cheese mixture and 1 cup of the meat sauce over the noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce.

Sprinkle with remaining 1 1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil. Bake for 45 minutes, remove foil and continue baking 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.

SKOR Dip

2008-09-11T10:11:00.000-07:00

1- 8 ounce cream cheese
½ cup brown sugar
¼ cup white sugar
1 tsp. vanilla
1 SKOR candy bar (cut into tiny pieces)

Mix all ingredients well. Use as dip for various fruits.

Pumpkin Angel Food Cake

2008-09-11T10:09:00.001-07:00

A woman at work introduced me to this recipe. It's perfectly moist.

1 box angel food cake mix
1 - 15 oz. can of pumpkin
1 tub whipped topping
Nutmeg (for garnish)

Mix cake according to package directions removing 1/2 the water. Add canned pumpkin mixing well. Bake cake according to package directions. Cool and serve with whipped topping and sprinkle with nutmeg.

Easy Fruit Crisp "Dump" Dessert

2008-09-11T10:02:00.000-07:00

It doesn't get any more simple! Great for a cool fall night.

1 box Betty Crocker SuperMoist yellow cake mix
1/2 cup butter or margarine, melted
1 can (21 oz) peaches, undrained
1 can (8 oz) peaches, undrained
Cinnamon

Heat oven to 350 degrees. In large bowl, stir together cake mix and butter until crumbly; set aside. Spread peaches in ungreased 13x9-inch pan Sprinkle desired amout of cinnamon over peaches. Sprinkle cake mix mixture evenly over fruit. Bake 39-46 minutes or until deep golden brown. Cool 30 minutes. Serve warm with vanilla ice cream.

Yummy Cake

2008-09-11T10:00:00.000-07:00

A favorite for sure!

1 package chocolate cake mix – I use “Devils Food”
1 Jar Mrs. Richardson’s Butterscotch Ice Cream Topping
1 container Cool Whip
3-4 Heath Bars broken into pieces

Mix and bake cake according to package directions. Remove from oven when done. Let sit about 10 minutes (to cool just a little) then while still warm poke LOTS of holes all over the cake going all the way to the bottom of the cake (I use a piece of doweling to do this). You can try a wooden spoon handle but not too big. Then drizzle the ice cream topping over entire cake being sure to cover the entire surface. Using the back of a spoon will help spread the butterscotch and even it out. Refrigerate overnight. Spread with whipped topping and top with crushed Heath bar. Serve immediately or place in the refrigerator until ready to serve.

Wendy's Butterscotch Banana Bread

2008-09-11T09:42:00.000-07:00

My family loves to make mini muffins instead of a loaf but it's excellent either way. If making muffins, you'll want to increase the temperature to 350 degrees and bake for about 20 to 25 minutes.

1/2 cup butter
2 eggs
4-5 large bananas
1 1/2 cup sugar
3 1/2 cups flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1/2 cup milk
2 cups butterscotch chips

Mix butter, eggs, banana. In separate bowl combine sugar, flour, baking powder, cinnamon and salt. Mix together alternating wet and dry ingredients until combined. Add milk and stir. Add butterscotch chips. Pour into loaf pan and bake at 300°F for 60-70 minutes. Knife does not have to come out completely clean.

Dreamsicle Ice Cream Pie

2008-09-11T09:31:00.000-07:00

My sister-in-law Becky shared this recipe when we had a pie tasting night. It was loved by all.

1 large Graham Cracker crust
1 quart vanilla ice cream
1 quart orange sherbet
1 cup cold heavy whipping cream
1 Tbsp. frozen orange juice concentrate, thawed
1 tsp. vanilla extract
1/3 cup confectioners sugar, sifted

Soften the ice cream and sherbet slightly by placing in fridge for 15 minutes before assembling the pie. Using a large spoon, randomly spoon the ice cream and sherbet into the pie shell in no particular pattern. Use the back of the spoon to pack it into the shell—careful not to crack the crust. Smooth the top and freeze until fairly firm.

Using a chilled medium-size bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks. Blend in the orange juice concentrate and vanilla. Add the confectioner’s sugar and continue to beat until stiff but not grainy. Spread the whipped cream over the pie, smoothing it with a spoon. Freeze for at least 30 minutes or overnight.

Fudgy Low-Fat Brownies

2008-09-11T08:56:00.000-07:00

Melt the chocolate and butter together in a bowl set over a pan of simmering water or in a microwave set to 50 percent power. For a truly fudgy consistency, don't overbake the brownies; as soon as a toothpick inserted into the center comes out with sticky crumbs attached, the brownies are done. If the toothpick emerges with no crumbs, the brownies will be cakey.

3/4 cup all-purpose flour
1/3 cup Dutch-processed cocoa powder - I used Ghirardelli Sweet Ground Chocolate and Cocoa
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 ounces bittersweet chocolate , chopped
2 tablespoons unsalted butter
2 tablespoons low-fat sour cream
1 tablespoon chocolate syrup
2 teaspoons vanilla extract
1 large egg plus 1 large egg white
1 cup sugar

Adjust oven rack to middle position and heat oven to 350 degrees. Fold two 12-inch pieces foil lengthwise so each measures 7 inches wide. Fit 1 sheet into 8-inch-square baking dish, pushing foil into corners and up sides of pan (overhang will help in removal of brownies). Repeat with second sheet, placing in pan perpendicular to first sheet. Spray foil with cooking spray.

Whisk flour, cocoa, baking powder, and salt together in medium bowl. Melt bittersweet chocolate and butter in large bowl until smooth. Cool 2 to 3 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, and sugar. Using rubber spatula, fold dry ingredients into chocolate mixture until combined.

Pour batter into pan, spread into corners, and level surface with spatula. Bake until slightly puffed and toothpick inserted in center comes out with a few sticky crumbs attached, 20 to 25 minutes. Cool brownies completely in pan on wire rack, at least 1 hour. Remove brownies from pan using foil handles. Cut into 2-inch squares and serve. To keep brownies moist, do not cut until ready to serve. (Brownies can be wrapped in plastic and refrigerated for 3 days.) Yields 16 brownies.