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Posts posted by mom2ethan_n_brendan

  1. 1 tsp. crushed dried rosemary

    1/4 tsp. dry thyme leaf, rubbed between fingers until fine

    1/4 tsp. garlic powder

    1 tsp. minced parsley

    1/4 lb. butter, melted

    1 tsp. salt

    1 T Dijon mustard

    1/2 tsp. coarse black pepper

    1 1/2 T Worchestershire sauce

    1/4 tsp. ground cumin

    1/8 tsp. cayenne pepper

    1/8 tsp. white pepper

    Combine the first 4 ingredients and stir into the butter that has been melted in a saucepan without letting it change color or getting brown. Then add everything else and warm gently a minute or so. Refrigerate tightly capped to use within a few weeks.

    To use: stir about 1/4 cup of this prepared sauce unto about 1/4 cup of the steak drippings.

    Makes about 2/3 cup

  2. Here is another one that me and Brad like, the kids not so much. <_<

    Nonstick cooking spray

    1/2 cup firmly packed light or dark brown sugar

    4 tablespoons trans fat free soft tub margarine spread, chilled

    1 cup lowfat lemon yogurt

    1 cup blueberries

    1/2 cup yellow squash puree (or baby food)

    1 large egg

    2 teasppons lemon extract

    1 teaspoon lemon zest

    2 cups all purpose flour

    1/4 cup flaxseed meal

    1 teaspoon baking powder

    1 teaspoon baking soda

    1/2 teaspoon salt

    1. preheat oven to 350 degrees. Coat 12 cup muffin tin with cooking spray or use muffin cups

    2. In large bowl, beat sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.

    3. Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not overmix, the batter is supposed to be lumpy.

    4.Divide the batter among the muffin cups. Bake until the tops of the muffins are browned and a toothpick comes out clean when inserted in center, 13-16 minutes. Turn the muffins onto a rack to cool.

    5.Store in airtight container at room temperature for up to 2 days or wrap individually and freeze for up to one month.

  3. Here is one that the whole family likes and has ASKED for a few times!

    1 cup water

    1/2 cup sweet potato puree (or baby food)

    1/4 teaspoon cinnamon or pumpkin pie spice

    1 cup pancake mix

    nonstick cooking spray

    1 tablespoon canola or veggie oil

    pure maple syrup for serving

    Combine all ingredients, batter will be lumpy. Coat griddle or nonstick pan with spray and set over medium high heat. When pan is hot, add the oil. Spoon batter into pan using about 1/4 cup for each pancake. Cook until bubbles form on top of the pancakes and then flip and cook until golden brown.

  4. Another fav over here!

    Crock Pot Smoked Sausage Gumbo

    1 cup chicken broth

    1 (14 1/2oz) can diced tomatoes

    1/4 cup flour

    2 Tbsp. olive oil

    3/4 cup Polish sausage, cut into 1/2 inch pieces

    1 onion, diced

    1 green pepper, diced

    2 ribs celery, chopped

    2 tsp. oregano

    2 tsp. thyme

    1/8 tsp. ground red pepper

    1 cup uncooked, lon grain white rice

    Combine all the ingredients in a crock pot, cover and cook on low for 6-8 hours stirring frequently.