Archive for October, 2012

Orange Breakfast Dream

October 28, 2012

Honestly, this is better than any dessert – and you get to eat it for breakfast!

1 c sugar
5 T melted butter
20 buttermilk biscuits (Pillsbury)

6 oz softened cream cheese
1 c confectioners sugar
3 T orange zest (about 4 large oranges)
2 T OJ

Grease a bunt or circle pan. Dip each biscuit in the sugar and then in the butter and place in the pan slightly overlapping one another. Bake for 30 minutes at 350 or until the top of the biscuits are golden brown.

In a medium bowl whisk the softened cream cheese, confectioners sugar, orange zest and OJ into a glaze and test aside.

Remove from the oven and invert onto a plate immediately, and then again so the golden side is facing up. Drizzle the glaze on top and serve immediately.


Rice Krispie Bars

October 14, 2012

From the Kellogs website

12 servings

1 bag of marshmallows (10 oz or 4 cups mini mallows)
3 T butter
6 cups cereal

Melt butter, melt mallows, mix in krispies and put in a greased 9×13 pan. Let it sit for 20 to firm up.

Asparagus Gruyere Tart

October 6, 2012


Flour, for work surface
1 sheet frozen puff pastry, thawed
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus, trimmed
1 tablespoon olive oil
Salt and pepper

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush or spray with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.


Quinoa Veggie Burgers

October 6, 2012

Good source of protein and fiber. Good alone! Could also try with catsup, or half catsup and half mayo mixture.

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 cup shredded zucchini, squeezed dry. About 1 small zucchini.

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon Splenda or sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

1/8 t creole seasoning

Olive oil for frying


To cook quinoa for the above recipe:

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

Cook the quinoa and allow to cool for a few minutes.

In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.

(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning. Makes them easier to flip, too.) Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup (not heaping with my small spatula), drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.

Per burger: Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg

Modified from:

Slow cooker Jumbalaya

October 6, 2012

makes 12 servings and one full crockpot!

1 pound skinless, boneless chicken breast or thighs, cut into 1 inch cubes
1 pound kielbasa, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
2 cups chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 3/4 cup quinoa (or rice if you want)
1 pound frozen cooked shrimp without tails


In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.

Stir in the shrimp and quinoa during the last 30 minutes of cook time and turn to high until quinoa is cooked.