Monthly Archives: May 2008

Apple Blackberry Crisp

Apple Blackberry Crisp</strong
(from Peabody)

 

Filling:
6 Granny Smith apples, peeled and cored
2 cups blackberries
¾ cup sugar
2 TBSP flour

Preheat oven to 350F. Butter a 9 by 13-inch pan or individual ramekins.
Cut apples into thin slices. Place apples and blackberries in a large mixing bowl. Sprinkle with flour and sugar. Gently fold to coat the fruit pieces. Pour fruit into prepared pan.

Topping:

½ cup rolled oats
½ cup all-purpose flour
1/3 cup chopped walnuts
1/3 cup butter, melted
1/3 tsp brown sugar

Combine all ingredients together in a bowl until everything in moist from the butter and has a crumbly appearance. Sprinkle topping over fruit. Bake for about 35-40 minutes or until fruit is soft and topping is browned.
Serve warm and top with Blackberry Ice Cream or vanilla.

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Recipes for Dunkin’ Donuts Coffee

Thrifty Mommy has shared dome coffee recipes from Dunkin’ Donuts.

BTW, you can get a free iced coffee today only from 10 AM-10PM!

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The Worlds Healthiest Foods

Found a great site called The World’s Healthiest Foods and I found a list of over 100 quick and easy (and healthy) recipes!

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Food Blog Finds

A few new blogs I have stumbled  upon lately.

 

Ramblings of a Frantic Home Cook

Kath Eats Real Food

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Colorful Coleslaw

Colorful Coleslaw
(from The Cookbook Junkie)
1/3 cup light mayonnaise
1/3 cup fat-free plain yogurt
2 tablespoons apple cider vinegar
1 tablespoon fat-free milk
2 teaspoons sugar
4 cups packed shredded cabbage
3 ½ cups packed shredded red cabbage
½ cup shredded carrots
½ cup chopped fresh parsley
¼ cup red onion slivers
¼ cup chopped whole green onion
¼ teaspoon salt, or to taste
Black pepper

Whisk the mayonnaise, yogurt, vinegar, milk and sugar in a large resealable container. Add the green and red cabbage, carrots, parsley, red onion, and green onion. Stir until well combined. Season with salt and pepper to taste. Seal the container and refrigerate for 3 hours to 2 days.

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Moist Corn Bread

Moist Corn Bread
(from The Cookbook Junkie)

Vegetable oil cooking spray
1 cup all-purpose flour
½ cup cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon canola oil
1 egg, lightly beaten
1 cup nonfat milk
1 teaspoon melted butter

Preheat oven to 375 degrees F. Spray an 8- or 9-inch baking pan with cooking spray.

Stir together the flour, cornmeal, sugar, baking powder and salt.

Combine the canola oil, egg and milk. Add to the dry mixture and mix just until moist. Pour into the prepared pan and bake for 20 minutes.

Brush with melted butter to keep the top soft.

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Loaded Nachos

Loaded Nachos

(from Sweetnicks)

1 lb ground beef
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
2 garlic cloves, crushed
Cooking spray
1 (16-ounce) can refried beans
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
tortilla chips
3/4 cup (about 6 ounces) shredded Monterey Jack cheese
sour cream

Preheat oven to 375°. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the next 5 ingredients (through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan and drain the sauce. Place separate pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated. (This can also be done in the microwave) Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese. Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Serve immediately.

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