Recipes I Have to Try Out Later

These are very nice recipes that I should try out…after exams.
Maybe I’ll try the waffles sooner, though.
I have thing for chocolate and waffles, respectively, you see.

Recipe #1:

Peanut Butter & Jelly Waffles Recipe

Image from Taste Of Home.

  • 5 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 2 eggs, separated
  • 1-1/4 cups milk
  • 1/3 cup peanut butter
  • 3 tablespoons butter, melted
  • Jelly of your choice

Directions

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon. In another bowl, whisk the egg yolks, milk, peanut butter and butter; stir mixture into dry ingredients just until moistened.
  • In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with jelly. Yield: 10 waffles.

Nutrition Facts: 2 waffles (calculated without jelly) equals 370 calories, 20 g fat (8 g saturated fat), 109 mg cholesterol, 484 mg sodium, 38 g carbohydrate, 2 g fiber, 12 g protein.

 

Recipe #2:

Chicken Primavera Recipe

Photo by Taste Of Home.

 

  • 4 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup chicken broth
  • 1/4 cup white wine or additional chicken broth
  • 1/8 teaspoon pepper
  • 2 cups sliced fresh mushrooms
  • 1 cup frozen peas
  • 1/2 cup shredded mozzarella cheese
  • Hot cooked linguine

Directions

  • Cut chicken into 1/2-in. strips; place in a 2-qt. microwave-safe dish. Cover and microwave on high for 2 minutes. Turn chicken and move center pieces to the outside of dish. Cover and microwave on high 2 minutes longer. Drain; set aside and keep warm.
  • In another microwave-safe bowl, cover and microwave butter on high for 30 seconds or until melted. Stir in flour until smooth. Gradually stir in the broth, wine and pepper; mix well. Add mushrooms and peas. Microwave, uncovered, on high for 3-5 minutes or until the vegetables are tender, stirring once. Stir in chicken; sprinkle with cheese. Microwave, uncovered, on high for 30-60 seconds or until the cheese is melted. Serve over linguine. Yield: 4 servings.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 serving (1 cup) equals 275 calories, 12 g fat (6 g saturated fat), 89 mg cholesterol, 382 mg sodium, 10 g carbohydrate, 2 g fiber, 29 g protein.

 

Recipe #3:

Crunchy Fudge Drops Recipe

  • 24 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup semisweet chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup plus 2 tablespoons granola without raisins
  • 1/2 cup chopped pecans

Directions

  • In a microwave melt chocolate and butterscotch chips; stir until smooth. Stir in granola and pecans. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 72 calories, 5 g fat (2 g saturated fat), trace cholesterol, 5 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein.

 

Recipe #4:

Chewy Fudge Drop Cookies Recipe

Photo by Taste Of Home

 

  • 24 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 1 cup (6 ounces) semisweet chocolate chips, divided
  • 3 tablespoons canola oil
  • 1 cup packed brown sugar
  • 3 egg whites
  • 2 tablespoons plus 1-1/2 teaspoons light corn syrup
  • 1 tablespoon water
  • 2-1/2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2/3 cup plus 1 tablespoon confectioners’ sugar, divided
  • 1/3 cup baking cocoa
  • 2-1/4 teaspoons baking powder
  • 1/8 teaspoon salt

Directions

  • In a microwave, melt 3/4 cup chocolate chips and oil; stir until smooth. Pour into a large bowl; cool for 5 minutes.
  • Stir in brown sugar. Add egg whites, corn syrup, water and vanilla until smooth. Combine the flour, 2/3 cup confectioners’ square, cocoa, baking powder and salt; gradually add to chocolate mixture until combined. Stir in the remaining chocolate chips (dough will be very stiff).
  • Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until puffed and set. Cool for 2 minutes before removing to wire racks. Sprinkle cooled cookies with remaining confectioners’ sugar. Yield: 4 dozen.

Nutritional Analysis: One serving (2 cookies) equals 139 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 48 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

 

Recipe #5:

Chocolate Drops Recipe

Photo by Taste Of Home

  • 48 Servings
  • Prep: 15 min. Bake: 10 min./batch + cooling

15 10 25

Ingredients

  • 1 package (18-1/4 ounces) German chocolate cake mix
  • 1/3 cup Crisco® Vegetable Oil
  • 2 eggs
  • 1 cup vanilla or white chips
  • 1/2 cup chocolate fudge frosting

Directions

  • In a large bowl, combine the cake mix, oil and eggs; mix well. Stir in baking chips. Drop by rounded teaspoonfuls 1-in. apart on ungreased baking sheets.
  • Bake at 350° for 8-10 minutes or until cookies are puffed in the center and the edges are set. Cool 2 minutes before removing to wire racks to cool completely.
  • Place frosting in a small microwave-safe bowl. Microwave on high 10-15 seconds or until frosting is of a drizzling consistency. Drizzle warm frosting over cooled cookies. until frosting is set. Store cookies in an airtight container. Yield: 4 dozen.

 

Recipe #6:

Delicious Chocolate Sauce Recipe

Photo by Taste Of Home

  • 32 Servings
  • Prep: 5 min. Cook: 10 min. + cooling

5 10 15

Ingredients

  • 1/2 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 3 cups sugar
  • 1/2 teaspoon salt
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract

Directions

  • In a small saucepan, melt butter and chocolate; stir in sugar and salt. Gradually stir in milk.
  • Cover and simmer for 5-7 minutes or until sugar is dissolved. Stir in vanilla. Serve warm or at room temperature (sauce will thicken as it cools). Store in the refrigerator. Yield: 4 cups.

 

 

More to come soon. I have around…ten more recipes open that I’d like to save here, but its 12: 30 in the morning and my batterys about to die. Ciao for now.

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Posted on March 25, 2011, in Uncategorized. Bookmark the permalink. Leave a comment.

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