This scrumptious recipe is from my friend Cheri Bennett.
1 Box of White or Yellow Cake Mix
3/4 c Water
1/2 c Applesauce
3 Egg Whites
6 oz Strawberry Yogurt
Mix and bake according to package directions.
Topping:
Whipcream
8 oz Strawberry Yogurt
Strawberries
Stir together & top with the strawberries.
Sunday, June 27, 2010
LENTIL, BROWN RICE & VEGETABLE CASSEROLE
Here's a great way to get your veggies in and no one will know. The smaller you cut them the more the kids will eat them. I put mine in a food processor and dice them pretty small.
In a baking dish add:
1/2 Lemon Juiced
1 1/2 c Vegetable Stock (or water)
1/2 c dry Lentils, washed
1/2 c Uncooked Brown Rice
1 c mashed Italian tomatoes
1 Onion chopped
3 Carrots chopped
1/2 bunch Celery chopped
2 Garlic cloves (or 8, yum)
1/2 tsp Thyme dried
1/2 tsp Basil dried
1 Bay Leaf
1 tsp Pepper
Mix together and bake covered at 350 for 90 minutes.
In a baking dish add:
1/2 Lemon Juiced
1 1/2 c Vegetable Stock (or water)
1/2 c dry Lentils, washed
1/2 c Uncooked Brown Rice
1 c mashed Italian tomatoes
1 Onion chopped
3 Carrots chopped
1/2 bunch Celery chopped
2 Garlic cloves (or 8, yum)
1/2 tsp Thyme dried
1/2 tsp Basil dried
1 Bay Leaf
1 tsp Pepper
Mix together and bake covered at 350 for 90 minutes.
HUMMUS
In a large food processor mix:
3 Cans Garbanzo Beans
3 Lemons juiced
1/3 c Water
1/3 c Tahini
1 tsp Salt
1/2 tsp Pepper
2 tsp Cumin powder
Add more water if it is too thick.
If you have a small food processor divide the recipe into 3 parts.
3 Cans Garbanzo Beans
3 Lemons juiced
1/3 c Water
1/3 c Tahini
1 tsp Salt
1/2 tsp Pepper
2 tsp Cumin powder
Add more water if it is too thick.
If you have a small food processor divide the recipe into 3 parts.
(Evil) CHOCOLATE SAUCE
I call this evil, because I drink it from a cup when no one is looking.
1/2 c butter
2 cups sugar
1/4 c cocoa powder
Mix together and slowly add
1 can evaporated milk
1 tsp vanilla
Bring to boil and simmer 5 minutes.
Cool.
1/2 c butter
2 cups sugar
1/4 c cocoa powder
Mix together and slowly add
1 can evaporated milk
1 tsp vanilla
Bring to boil and simmer 5 minutes.
Cool.
EASY RUSTIC BREAD (from the Artisan Bread in 5 minutes a Day Book)
In a bucket put:
1 1/2 T yeast
1 1/2 T salt
3 c luke warm water
6 cups whole wheat flour
corn meal for baking tray
Stir until evenly mixed, it will be goopy. Cover and let rise 2 hours.
Sprinkle the top with flour and cut grape fruit size balls. Use flour to allow you to shape it into a smooth ball by folding the rough edges down to the bottom of the ball. Sprinkle a cookie sheet with corn meal and place the balls of bread on it. Pat some flour on the tops and cut 1/4" slits with a knife.
Let rise uncovered for 40 minutes.
Preheat oven to 450 and place a pan for water in the oven.
When you place the loaves in the oven (it's best to use a baking/pizza stone), pour 1 cup of water into the water pan and close the oven door quickly. The steam creates a nice crust. Bake 30 minutes until there's a nice crust. Let bread cool on a cooling rack.
1 1/2 T yeast
1 1/2 T salt
3 c luke warm water
6 cups whole wheat flour
corn meal for baking tray
Stir until evenly mixed, it will be goopy. Cover and let rise 2 hours.
Sprinkle the top with flour and cut grape fruit size balls. Use flour to allow you to shape it into a smooth ball by folding the rough edges down to the bottom of the ball. Sprinkle a cookie sheet with corn meal and place the balls of bread on it. Pat some flour on the tops and cut 1/4" slits with a knife.
Let rise uncovered for 40 minutes.
Preheat oven to 450 and place a pan for water in the oven.
When you place the loaves in the oven (it's best to use a baking/pizza stone), pour 1 cup of water into the water pan and close the oven door quickly. The steam creates a nice crust. Bake 30 minutes until there's a nice crust. Let bread cool on a cooling rack.
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