Desserts to Dream Of!

Desserts to Dream Of!

This week RecipeMatcher asks you to try something new for dessert. Try having the whole family help make dessert and everyone can enjoy it in the backyard. Or, try surprising the family with a new dessert that no one has ever tried.

Check out some RecipeMatcher recipes to the right like, Superb Strawberry Shortcake, Apple Crisp and some of our old favorites like The De Leon Chocolate Chip Cookies and Best Brownies.

Tips: Here are some great ideas to make your dessert healthier and light.

1. Instead of using all white flour you can put half white and half whole-wheat flour.

2. If a recipe asks for brown and white sugar put less of the white. Brown sugar will add the flavor.

3. Always try to find a lighter substitute such as, light cream cheese instead of regular. If the recipe asks for buttermilk try the low-fat version.

4. Instead of using butter one great substitute is canola oil.

5. If the dessert requires ice cream search for a light, great tasting ice cream, or try low-fat or non-fat frozen yogurt.. There are a lot less calories and fat in these types of ice creams and frozen yogurt.

Balancing Breakfast

Most of us are quick to remind our children to eat a balanced breakfast. But, do you yourself eat breakfast? Research shows that eating breakfast can help your metabolism get going and keep you from over eating mid-day. This week, RecipeMatcher would like to provide you with some tips to fix a breakfast in five to ten minutes.

If you can’t stand to eat first thing in the morning, pack your breakfast and eat it later.

Hold off on late night snacks so you wake up feeling hungry.

Peanut butter and banana: spread a slice of whole-grain bread with 2 tablespoons peanut butter, add half a sliced banana and drizzle with honey (if you prefer a little sweetness).

Frittata: reheat leftover veggies in a nonstick skillet coated with cooking spray. Beat 2 eggs with 1 tablespoon grated Parmesan cheese; pour over vegetables. Cover and cook 3 minutes. Have with a mini whole-wheat pita on the road.

Smoothies: blend 1 cup frozen unsweetened fruit (any flavor), 1/2 cup fat-free milk, 1/2 cup orange juice and 1/3 cup dry, unflavored oatmeal. Pour into travel cup.

Egg sandwich: stuff a whole-wheat pita pocket with one scrambled egg or egg substitute. Microwave 2 slices of Canadian bacon (optional), you could also add some low fat cheese. Add to pita pocket.

Yogurt: put 8 ounces of low-fat plain or vanilla yogurt in a bowl. Top with 3 tablespoons low-fat granola and 3/4 cup fresh or frozen unsweetened berries.

Hot cereal with fruit: mix a 2-ounce, single-serving cup of instant hot oatmeal (any flavor) with 2 tablespoons dried cranberries, raisins, strawberries or blueberries. Have with 1 small apple.

Source: Good Housekeeping

Budget and Health Friendly Foods

This week, RecipeMatcher would like to provide readers with some ideas on food choices that are both budget friendly and health friendly:

1. Oats
High in fiber and complex carbohydrates, oats have also been shown to lower cholesterol. And they sure are cheap—a dollar will buy you more than a week’s worth of hearty breakfasts.

Suggestions: Sprinkle with nuts and fruit in the morning, make oatmeal cookies for dessert.

2. Eggs
Eggs are an excellent source of protein, easy to prepare and you can eat them anytime of the day. And the nice thing about eggs is that you can get about a half dozen of eggs for a dollar and change!

Serving suggestions: scrambled for breakfast, egg salad sandwiches for lunch, and frittatas for dinner.

3. Potatoes
Although we often see potatoes at their unhealthiest, in the form of French fries or potato chips, potatoes are actually nutritious. If you opt for sweet potatoes or yams, you’ll also get a good amount of beta carotene. Plus, they’re dirt cheap and have almost endless culinary possibilities.

Serving suggestions: In the a.m., try breakfast potatoes; for lunch, make potato salad; for dinner, have them baked with sour cream and chives or make baked sweet potato fries as a side dish!

4. Apples
They are a good source of pectin—a fiber that may help reduce cholesterol—and they have the antioxidant Vitamin C, which keeps your blood vessels healthy.

Serving suggestions: sliced; baked for dessert or in muffins or pies.

5. Nuts
Though nuts have a high fat content, they’re packed with the good-for-you fats—unsaturated and monounsaturated. They’re also good sources of essential fatty acids, Vitamin E, and protein. And because they’re so nutrient-dense, you only need to eat a little to get the nutritional benefits. Although some nuts, like pecans and macadamias, can be costly, peanuts, walnuts, and almonds, especially when bought in the shell, are low in cost.

Serving suggestions: Raw; roasted and salted; sprinkled in salads.

6. Bananas
A dollar gets you a banana a day for the workweek. High in potassium and fiber, bananas are a no-brainer when it comes to eating your five a day quotient of fruits and veggies.

Serving suggestions: In smoothies, by themselves, in cereal and yogurt.

7. Whole Grain Pasta
In the days of Atkins, pasta was wrongly convicted, for there is nothing harmful about a complex carbohydrate source that is high in protein and B vitamins. Plus, it’s one of the cheapest staples you can buy.

Serving suggestions: Mix clams and white wine with linguine; eat cold pasta salad for lunch at work.

8. Spinach
Spinach is perhaps one of the best green leafies out there—it has lots of Vitamin C, iron, and trace minerals. Plus, you can usually find it year round.

Serving suggestions: Sautéed with eggs, as a salad, or a Spinach Frittata.

9. Tofu
Not just for vegetarians anymore, tofu is an inexpensive protein source that can be used in both savory and sweet recipes. It’s high in B vitamins and iron, but low in fat and sodium, making it a healthful addition to many dishes.

Serving suggestions: Use silken varieties in Tofu Cheesecake; add to smoothies for a protein boost; cube and marinate for barbecue kebobs.

10. Lowfat Milk
Yes, the price of a gallon of milk is rising, but per serving, it’s still under a dollar; single serving milk products, like yogurt, are usually less than a dollar, too. Plus, you’ll get a lot of benefit for a small investment. Milk is rich in protein, vitamins A and D, potassium, and niacin, and is one of the easiest ways to get bone-strengthening calcium.

Serving suggestions: In smoothies, hot chocolate, or coffee; milk products like low fat cottage cheese and yogurt.

Source: AOL Health

Sweets for your Sweetie - Happy Valentine Day

Sweets for your Sweetie

Valentine’s Day is coming up and baking treats for that special someone is a great way to show that you care. Homemade treats also are fun to make and add a personal touch that will be remembered. Check out the recipes to the right, brought to you by RecipeMatcher. For those of you that will be taking your Valentine out to dinner, keep the following tips in mind, whether your relationship is new or you have been with your Valentine for a long time.

Valentine's Dinner Date Etiquette

1. Don't ever order the most expensive item on the menu; you do not want your date to think they are being taken advantage of.

2. Enjoy a glass of wine or cocktail at dinner (or two, if you're saucy), but try to avoid drinking too much and getting carried away.

3. A great date involves balance in the conversation: don't talk too much or too little about yourself.

4. If your date is dressed nice (we are hoping that your date will dress nicely), let them know. Compliments go a long way.

5. When looking over the menu, ask if your date likes to share. If so, suggest small dishes to split-or swap plates halfway through the meal if you feel at ease.

6. Have fun!

Top Ten Cookie Making Tips for the Holiday Season!

Cookies are a great treat to make during the holiday season. Wrap cookies in decorative bags or tins and you have got a great gift for your co-workers, neighbors and friends. Or, simply make a batch of cookies to enjoy with your family on a cold night with some warm milk! The following tips will help you ensure that your cookies turn out just right.

1. Measure flour correctly, too much flour will cause cookies to be too dry and tough. Also, do not over mix cookie dough, simply mix until flour disappears.

2. Use a cookie scoop to ensure cookies are the same size.

3. Chill dough before baking, especially for those cookies with very soft dough. By chilling the dough it will be easier to work with and will take better shape.

4. Ensure accurate oven temperature by using an oven thermometer. Also, you can reduce the oven temperature by 5 degrees to ensure that cookies do not over brown, especially at the bottom.

5. Soften butter at room temperature for about 2-3 hours, do not use the microwave soften butter!

6. Freeze cookie dough, this can save time and the cookies come out great! Freeze cookie dough in scooped size drops and then when it comes time to bake, add 2-3 minutes additional baking time.

7. Use insulated cookie sheets so that cookies cook evenly.

8. Use fresh ingredients! Fresh ingredients including baking powder, baking soda, vanilla extract, flour, sugar and spices will taste much better then using old ingredients from last year!

9. Set your timer for 1-2 minutes less then the time called in the recipe, this is because cookies will continue to bake from residual heat when you remove the cookie sheet from the oven.

10. Use a silicone rolling pin for cookies such as sugar cookies that you need to roll out the dough for. By using a silicone rolling pin you will minimize the use of flour, which will reduce the likelihood of cookies becoming hard and dry due to too much flour (see #1).

Cooking Substitutions

No matter how much you use the “My-ePantry” and “My-eGrocery List” functions on RecipeMatcher, there maybe that day when you want to make something and don’t have that one specific ingredient that you need. So, in this week’s newsletter we would like to provide you with common substitutions for common ingredients. So, check them out below and then maybe make one of the recipes to the right!

If you need….

1 cup of broth (either chicken or beef), then use: 1 cup boiling water plus 1 teaspoon instant bouillon granules (or 1 bouillon cube)

1 cup buttermilk, then use: 1/2 cup plain yogurt plus 1/2 cup milk

1 teaspoon ground cinnamon, then use: 1/2 teaspoon ground allspice OR 1 teaspoon ground cardamom

1 tablespoon cornstarch (for thickening), then use: 2 tablespoons flour

1 cup of cream, then use: ½ cup butter plus ¾ cup milk

1 cup of sour cream, then use: 1 cup of yogurt (and this is healthier too!)

1 clove minced garlic, then use: 1/2 teaspoon instant minced garlic OR 1/8 teaspoon garlic powder

½ cup ketchup, then use: 1/2 cup tomato sauce and 2 tablespoons sugar and 1 tablespoon vinegar

1 teaspoon lemon juice, then use: 1/2 teaspoon vinegar

1 cup tomato sauce, then use: 1/2 cup tomato paste plus 1/2 cup water

Vegetable oil, then: substitute equal amounts melted butter or margarine

1 teaspoon vinegar, then use: 2 teaspoons lemon juice

Powdered sugar, then: blend regular granulated sugar in your blender

Source :

Freezing Foods : A Real Time Saver

Not only do frozen main dishes make your cooking life less hectic, they are also smart economically.

Freezing Tips

Cooling before freezing is necessary for two important reasons: firstly, extra heat will raise the temperature of the freezer, and secondly, the outer edges of the hot or warm dish will freeze hard quickly while the inside may not cool in time to prevent spoilage.

Follow these steps when preparing and freezing your own main dishes to ensure food safety and quality:

Cool precooked dishes as quickly as possible before they are placed in the freezer.

For fastest cooling, place the pan of hot food in a sink filled with ice water (or in a larger pan of ice water). If you're cooling a soup, stew, or sauce, stir occasionally to help it cool evenly.

Once the dish is cooled, portion it into meal-sized containers or packages. Label and date the containers. Place them in the coldest area of your freezer until completely frozen. Rearrange as necessary.

Save yourself from the dinnertime crunch by preparing your own meals ahead of time. Form your own "make-ahead meals" club and invite friends over to prepare a week's worth of dinners--or just throw an extra meatloaf in the oven when you're preparing tonight's main dish.

It's Cold in There

Not all freezer containers are created equal: use specially designed freezer bags, airtight containers, and aluminum foil to maintain the quality of your foods. Poorly wrapped foods risk damage from freezer burn--a loss of moisture which affects both taste and texture--and can absorb or transfer smells from other foods in the freezer. Follow these wrapping and container tips to ensure the quality and safety of your food:

Use only specialty freezer wrappings: they should be both moisture-proof and vapor-proof.

Leave as little air as possible in the packages and containers. When freezing liquids in containers, allow a small amount of head room for expansion. When using freezer bags, be sure to remove as much air as possible before closing. Solids such as meats and baked goods should be wrapped tightly in foil before you bag them.

Use rigid containers with a tight lid and keep the sealing edge free from moisture or food to ensure proper closure.

Secure wrapped packages and containers with freezer tape, and write the dish and the date on the tape with a marker.

In many cases, meats and fish wrapped by the grocer or butcher need no extra attention before freezing. If the food you want to freeze was not specially wrapped, then re-wrap them at home. Meat wrapped on Styrofoam trays with plastic wrap will not hold up well to freezing.

Freeze in small containers with no more than a 1-quart capacity to ensure that freezing takes place in a timely manner (i.e. within four hours). Food that is two inches thick will take about two hours to freeze completely.

Warming Trends

Thawing foods at room temperature is a bad idea--with the exception of muffins, breads and other baked goods. Bacteria can grow in the thawed portion of prepared foods, releasing toxins that are not safe to eat even after cooking. To ensure that your food is safe to eat, follow one of these proper ways to thaw:

In the refrigerator: Plan ahead, as this is the slowest but safest thawing technique. Small frozen items may thaw in a few hours, while larger items will take significantly longer--overnight and then some.

In cold running water: Place the frozen food in a leak-proof bag and place it under cold running water. If this seems wasteful, put the plug in the sink, and keep an eye on the water level. Bail out extra water and use it for your plants.

In a microwave on the defrost setting: Plan to cook the food immediately after it has thawed in a microwave, because some areas of the food may have begun cooking during the defrost cycle.

Best if Used By:

Although freezing keeps food safe for an indefinite amount of time, that doesn't mean it'll taste good: eat your dishes within a reasonable time period for quality's sake. And if the food is obviously damaged (shriveled, with white or frosty spots) it should be discarded.

This chart lists recommended storage times for popular precooked foods--casseroles, soups, lasagna--to ensure high-quality results:

Type of Food
* Tomato/vegetable sauces = 6 months
* Meatloaf (any type of meat) = 6 months
* Soups and stews = 2-3 months
* Poultry and Meat Casseroles = 6 months
* Poultry (cooked, no gravy) = 3 months
* Poultry (with gravy/sauce) = 5-6 months
* Meatballs in sauce = 6 months
* Pizza dough (raw, homemade) = 3-4 weeks
* Muffins/quick breads (baked) = 2-3 months

Don't Crowd the Freezer

A temperature of 0 degrees F (-18 degrees C) is best for maintaining food quality. Proper air circulation is key to keeping your freezer operating at maximum efficiency.

Freezing does not kill bacteria, yeast and molds that may be in your foods--it merely holds them at bay by keeping them inactive. If the freezer's temperature is disturbed often or altered for an extended period of time (such as a door left ajar or power outages) these microbes can compromise your food's safety.