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Topic: RE: apple dumplings
I went home and made these last night after I saw your posting on the Main board yesterday....OMGoodness, thanks for this recipe....they were really good and soooo easy!!!
My family loved them and ate them warm with a scoop of vanilla ice cream. I did not take mine out of the pan after baking because we liked the yummy 'gooeyness' and didn't think they were 'soggy' at all....
Thanks again, these are definite 'make-agains'....
My family loved them and ate them warm with a scoop of vanilla ice cream. I did not take mine out of the pan after baking because we liked the yummy 'gooeyness' and didn't think they were 'soggy' at all....
Thanks again, these are definite 'make-agains'....
Laura A. 5'3" BW299/CW135
Topic: apple dumplings
My daughter made these for me and they are so good!!
APPLE DUMPLINGS
Ingredients
2 cans crescent rolls
2 granny smith apples
1 stick butter
½ teaspoon cinnamon
1 1/3 cup splenda (or sugar)
1 (12 oz) diet Mountain Dew
Directions
Pre heat oven to 350 degrees
Peel and core apples. Cut each apple into 8 wedges. Roll each wedge in a crescent roll. Place rolls in a 9 x 13 baking dish. In small saucepan melt butter. Once melted add splenda (or sugar) and cinnamon. Mix well. Spoon over crescent rolls. Pour diet Mountain Dew over rolls. Bake for 45 minutes.
Notes from the Paula Deen Test Kitchen: Splenda is more difficult to mix in butter than sugar. Mixes better if butter is melted. In a small mixing bowl, whisk together melted butter, Splenda and cinnamon. Remove the dumplings to a wire rack after cooking as the liquid still in the baking dish will make the dumplings soggy. The Apple Dumplings taste like mini apple pies.
My daughter made these for me and they are so good!!
APPLE DUMPLINGS
Ingredients
2 cans crescent rolls
2 granny smith apples
1 stick butter
½ teaspoon cinnamon
1 1/3 cup splenda (or sugar)
1 (12 oz) diet Mountain Dew
Directions
Pre heat oven to 350 degrees
Peel and core apples. Cut each apple into 8 wedges. Roll each wedge in a crescent roll. Place rolls in a 9 x 13 baking dish. In small saucepan melt butter. Once melted add splenda (or sugar) and cinnamon. Mix well. Spoon over crescent rolls. Pour diet Mountain Dew over rolls. Bake for 45 minutes.
Notes from the Paula Deen Test Kitchen: Splenda is more difficult to mix in butter than sugar. Mixes better if butter is melted. In a small mixing bowl, whisk together melted butter, Splenda and cinnamon. Remove the dumplings to a wire rack after cooking as the liquid still in the baking dish will make the dumplings soggy. The Apple Dumplings taste like mini apple pies.
I lost 33 pounds before surgery. My new life has finally began
Topic: PEPPERMINT CHEESE CAKE
I am making this with SF Cool Whip and FF sour cream,FF Cream cheese and SF Candy canes or peppermints.
Thought I would share this recipe since it is different and oh so good !!!
Hugs and blessings ~~~ Vivian
Peppermint Cheesecake
I deep dish graham cracker crust
2-8 oz. cream cheese softened
1-8 oz. light sour cream
1-9 oz. light whipped topping
1 t. vanilla
1 pkg. 10 pack candy canes or peppermint disks
First take your candy canes & unwrap them and place in food processor.....grind till they are about powder ( a few larger pieces are OK ) remove from processor and set aside. Now in food processor add cream cheese ( don't wash after you take peppermint powder out ) turn on and blend till creamy. Add sour cream and vanilla and keep blending...then add whip cream. Take out about 2 T of candy and pour the rest into the filling. Mix well and pour into pie shell.....sprinkle with the remaining candy and refrigerate over night. Enjoy. 8 servings.
Hugs and blessings ~~~ Vivian
Peppermint Cheesecake
I deep dish graham cracker crust
2-8 oz. cream cheese softened
1-8 oz. light sour cream
1-9 oz. light whipped topping
1 t. vanilla
1 pkg. 10 pack candy canes or peppermint disks
First take your candy canes & unwrap them and place in food processor.....grind till they are about powder ( a few larger pieces are OK ) remove from processor and set aside. Now in food processor add cream cheese ( don't wash after you take peppermint powder out ) turn on and blend till creamy. Add sour cream and vanilla and keep blending...then add whip cream. Take out about 2 T of candy and pour the rest into the filling. Mix well and pour into pie shell.....sprinkle with the remaining candy and refrigerate over night. Enjoy. 8 servings.
GOD GRANT ME THE SERENITY TO ACCEPT THE THINGS I CAN NOT CHANGE; COURAGE TO CHANGE THE THINGS THAT I CAN; AND THE WISDOM TO KNOW THE DIFFERENCE !!!! THIS IS MY DAILY PRAYER.
Vivian Prouty Obesity Help Support Group Coach "LOSE IT 4 LIFE"
Topic: RE: Christmas cookies??
Thanks I wasn't sure which kind of flour to substitute with.
Erica Wilson
Totally Worth It.
Totally Worth It.
Topic: RE: X-Mas Rum Balls
Thanks for posting...Since I am a southern gal, I always made bourbon balls for cmas tradition. I was trying to figure out how I could keep doing it the WLS way.
Thanks to you, I can still do it!!
Thanks to you, I can still do it!!
your friend
, Deb
Topic: RE: Black Bean Soup & Chicken/Shrimp Fajitas
A nice glass of wine sounds really good right now...lol
I'm glad you are doing so good. This has been one heck of ride...I love my RNY, and I would do it all over in a heartbeat. I wish you the best in your success, and keep posting yummy recipes, lol
I'm glad you are doing so good. This has been one heck of ride...I love my RNY, and I would do it all over in a heartbeat. I wish you the best in your success, and keep posting yummy recipes, lol
(deactivated member)
on 12/16/10 8:07 am - Bumfuknowhere, Canada
on 12/16/10 8:07 am - Bumfuknowhere, Canada
Topic: RE: QUICHE RECIPES
This is a crustless one that I am making tomorrow. It's delicious
Crustless Asparagus & Mushroom Quiche (adapted from Smitten Kitchen and allrecipes)
*1 tablespoon olive oil
*1/2 shallot, diced
*1 pound asparagus, trimmed and cut into 1/2 inch pieces
*1/2 pound mushrooms, chopped
*4 large eggs
*1/4 cup milk
*1/2 cup Swiss cheese, grated
*1/3 cup gruyere, grated
*1/3 cup Pecorino, grated
*1 tablespoon flour
1. Preheat oven to 425 degrees. Heat the oil in a skillet, add shallots, and coo****il just translucent.
2. Add the asparagus and cook for 3-4 minutes. Add mushrooms and cook for an additional 3-4 minutes. Pour into pie pan.
3. In a separate bowl, whisk together eggs, milk, cheese, and flour. Pour over asparagus mixture.
4. Bake for 25 minutes. Cool for 10 minutes before serving.
Crustless Asparagus & Mushroom Quiche (adapted from Smitten Kitchen and allrecipes)
*1 tablespoon olive oil
*1/2 shallot, diced
*1 pound asparagus, trimmed and cut into 1/2 inch pieces
*1/2 pound mushrooms, chopped
*4 large eggs
*1/4 cup milk
*1/2 cup Swiss cheese, grated
*1/3 cup gruyere, grated
*1/3 cup Pecorino, grated
*1 tablespoon flour
1. Preheat oven to 425 degrees. Heat the oil in a skillet, add shallots, and coo****il just translucent.
2. Add the asparagus and cook for 3-4 minutes. Add mushrooms and cook for an additional 3-4 minutes. Pour into pie pan.
3. In a separate bowl, whisk together eggs, milk, cheese, and flour. Pour over asparagus mixture.
4. Bake for 25 minutes. Cool for 10 minutes before serving.
Topic: RE: QUICHE RECIPES
I don't do recipes so much as strategies.
Quiche is nothing more than baked custard in the pie shell filled with "stuff"
So, given that you need a pie shell: you can put in a pie pan or a tart pan. You can blind bake it, or not. Then you need the custard. Proportions vary but 2:1 dairy:egg is typical. And (finally) you need the "stuff" which could be spinach, cooked potato, ham, cheese, chorizo, beans, anything really. So, put some "stuff" in the pie shell, pour in the custard mix and bake at 375 until the whole thing giggles like jello.
Quiche Lorraine would be classic: Swiss Cheese, bacon
Carmelized Onion is plenty awesome
Oh and Spinach and Ricotta cheese for somethng Florentine
You could also forgo the pie shell and use almost all egg, but that would be a Fritatta.
Quiche is nothing more than baked custard in the pie shell filled with "stuff"
So, given that you need a pie shell: you can put in a pie pan or a tart pan. You can blind bake it, or not. Then you need the custard. Proportions vary but 2:1 dairy:egg is typical. And (finally) you need the "stuff" which could be spinach, cooked potato, ham, cheese, chorizo, beans, anything really. So, put some "stuff" in the pie shell, pour in the custard mix and bake at 375 until the whole thing giggles like jello.
Quiche Lorraine would be classic: Swiss Cheese, bacon
Carmelized Onion is plenty awesome
Oh and Spinach and Ricotta cheese for somethng Florentine
You could also forgo the pie shell and use almost all egg, but that would be a Fritatta.
Topic: RE: Black Bean Soup & Chicken/Shrimp Fajitas
Glad to hear you're back where you need to be. We all have our moments. I'm still having those late night cravings. But WOW! ... 17 pounds is not much at all. You're in the home stretch. I can't wait until I am.
I laughed out loud when I read what you said about your kids wanting double portions. One of my sons asked why I was laughing. lol
I had my doctor's visit today and he said I am doing great so I was happy to hear that. He also said I could have wine now so, as I am sipping some right now, I can say I was equally as happy to hear that. LOL
Anyway ... Keep up the good work.
I laughed out loud when I read what you said about your kids wanting double portions. One of my sons asked why I was laughing. lol
I had my doctor's visit today and he said I am doing great so I was happy to hear that. He also said I could have wine now so, as I am sipping some right now, I can say I was equally as happy to hear that. LOL
Anyway ... Keep up the good work.
Do, or do not. There is no try.
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