*Corn and Potato Scallop*
(from A year From Oak Cottage)
Serves 4 – 6
This is good old fashioned home cooking at it’s very finest. Frugal never tasted better. Simple ingredients, prepared in a simple way. This goes very well with most meats, but especially pork, chicken and fish.
4 large potatoes, peeled and thinly sliced (I use my mandoline for this)
1 medium onion, peeled and thinly sliced
1 tin (2 cups) of creamed corn
2 TBS flour
salt and freshly ground black pepper
3 TBS butter
Pre-heat the oven to 180*C/350*F. Lightly butter a deep casserole dish, perferably one with a lid.
Layer the ingredients in the casserole dish as follows: One third of the potato, one half of the onion, one third of the creamed corn. Sprinkle the first two layers with 1 TBS of the flour and some salt and black pepper. Dot each with 1 TBS of the butter. Repeat twice, topping the third layer with the final third of the creamed corn and the last of the butter. Sprinkle cracker crumbs to cover the top and pour on only enough milk so that you can barely see it through the layers of potatoes. I use the tip of a knife to open them up a bit and let the milk sink down to the bottom. Cover with the lid of the casserole (or tinfoil if you don’t have a lid) place it on a baking tray (just incase it spills over when cooking) and place the tray into the preheated oven. Bake, covered for 35 to 40 minutes. Remove the lid and bake for another 15 to 20 minutes, until the top is nicely browned and the potatoes are tender. Remove from the oven and let sit for 5 to 10 minutes before spooning out to serve.
*Note – you can also add cheese to this. I often do. I grate about 3 ounces of strong cheddar cheese and add it between the layers and on top. It’s delicious!
The Apple of Our Eye
(from Hungry Girl)
3 cups peeled apple chunks (any sweet, not tart, variety)
1/2 cup Fiber One bran cereal (original)
2 sheets (8 crackers) low-fat honey graham crackers
2 tbsp. fat-free liquid egg substitute
2 tbsp. no-sugar-added applesauce
3 tbsp. Splenda No Calorie Sweetener (granulated), divided
2 tbsp. brown sugar (not packed)
1 tbsp. cornstarch
2 tsp. cinnamon, divided
1/2 tsp. vanilla extract
1/4 tsp. salt
Preheat ov en to 400 degrees. Combine 2/3 cup of cold water with brown sugar, cornstarch, 1/2 tsp. of cinnamon, vanilla extract, salt, and 1 tbsp. of the Splenda. Stir well. In a medium-sized pot, combine apple chunks with this mixture. Heat the apple mixture over medium heat, stirring occasionally. Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 minutes, and then transfer mixture to a medium-sized round baking dish. Set aside. Next, break graham crackers into small pieces. Place graham pieces and Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer crumbs to a microwave-safe dish, and add egg substitute, applesauce, 1 1/2 tsp. of cinnamon, and the remaining 2 tbsp. of Splenda. Stir well. Microwave graham mixture for 1 minute. Use a fork to break up the toughened mixture as much as possible, and then allow it to cool for a few minutes. Transfer graham mixture to a food proce ssor or blender, and pulse until crumbly and uniform. Evenly distribute graham topping over apple mixture. Place the dish in the oven, and bake for 10 minutes. Allow cobbler to cool slightly before serving. MAKES 4 SERVINGS
Serving Size: 1/4th of cobbler (about 1 cup)
POINTS® value 2*
Filed under Dessert, healthy
A little late, but you can’t miss out on good recipes!
I know my family will love this recipe!
Crockpot Taco Dip
I made this over the weekend for my sons 14th birthday. It was very yummy! I love PB!
Chocolate Peanut Butter Mousse Cake
(Thanks Lindsey!)2 or 3 8″ layers of chocolate cake
You can use a cake mix, but it’s better with homemade. I make the Hershey’s Perfect Chocolate Cake. If you are making three layers, just distribute the batter evenly among the three pans. Each pan gets roughly 2 1/3 cups of batter.
For the Mousse:
1 18 oz. jar of peanut butter (not natural–use Jif or Skippy)
1 8 oz. bar cream cheese
1 cup powdered sugar
1 cup heavy cream, chilled
1 tsp. vanilla
Beat the cream cheese and peanut butter with an electric mixer. Add the powdered sugar and vanilla. Clean the beaters and whip the cream to stiff peaks. Fold the whipped cream into the peanut butter mixture. Refrigerate until ready to use.
Place the first layer on a cardboard round or a cake plate. Spread a thin layer of mousse over the cake, top with another cake layer, more mousse, and the next cake layer. Frost the entire cake with the remaining mousse. Refrigerate until ready to serve.
You can drizzle melted milk chocolate over the chilled cake if you want. It adds more calories, but what’s wrong with that?
CHEESY POTATOES EUPHORIA
2 cloves garlic, minced
1 tsp salt
1/4 tsp fresh ground black pepper
8 med. potatoes (2 lbs) scrubbed and sliced
8 oz. cream cheese (cut in 1 in. cubes)
4 scallions finely chopped
In one small bowl combine scallions and garlic. In another small bowl combine salt and pepper.
In greased crock, layer 1/4 potatoes.
Sprinkle with 1/4 tsp salt and pepper and top with 1/3 cream cheese, then 1/3 scallion/garlic mix.
Make a second layer of 1/4 potatoes, sprinkle with 1/4 tsp. salt and pepper. Top with 1/2 remaining cheese and scallion/garlic mix. Repeat with third layer of potatoes, sprinkle with 1/4 tsp. salt and pepper, top with remaining cheese and scallion/garlic mix. Make final layer of potatoes and sprinkle with remaining salt and pepper.
Cover, cook on high for 3 hrs. Stir to distribute melted cheese, cover and cook for about an hour longer. Stir well to mash slightly and serve.