Tag Archives: egg

Mozzarella Sausage Balls

I found this recipe on the label from a package of mozzarella cheese. It looks like a very simple recipe and  if you use part-skim cheese it saves some calories and fat. Not only is the recipe easy but prep time is only about 15 minutes and cooking time is 10-18 minutes so these will be ready in about 30 minutes! These can be a great snack for a brunch too. I’m all about saving time these days as I am going back to work in the real world and I’ll be looking for ways to save time when making snacks and meals. I’ll also be trying to get back to a healthier diet so I can lose some extra pounds. The recipe calls for hot breakfast sausage. If you can find chicken breakfast sausages you can also save some calories and fat too!

INGREDIENTS:

1 pound hot/spicy breakfast sausage (your choice)

16 ounces part-skim mozzarella cheese, diced into small pieces

1 egg, beaten

1 cup biscuit mix (your choice)

DIRECTIONS:

1. Preheat oven to 375ºF.

2. Place all ingredients in a large bowl and mix well until blended. Form into 1″ balls and place on cookie sheet that has been sprayed lightly with cooking spray.

3. Bake at 375ºF for 10-18 minutes until deep golden brown and cooked through.

Makes 12 servings

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Festive Cherry Drops

I found another really tasty cookie from the great people at Land O Lakes. This recipe uses maraschino cherries, and yes, I can hear some of you saying how bad they are for us. Yes I know. But we’re not eating the whole jar and it just makes these cookies burst with flavor! For one time of the year just enjoy them. Sometimes I think we’d all be better off not knowing “what is bad for us”. Life is short. Enjoy!

This recipe also has a chocolate drizzle on it. So cool looking! If you prefer you can change the chocolate morsels for the drizzle to white chocolate and make it a white drizzle instead. Still really delicious! Remember no calorie counting till next year!! (Though I did look at the calorie content for one of these delicious bites and it’s a scary 160 calories PER COOKIE!) Like I said, no calorie counting till next year. This is also a pretty easy recipe to make. Drop cookies are always pretty simple.

Photo is courtesy of Land O Lakes.

INGREDIENTS:

½ cup sugar

½ cup butter, softened

1 egg

½ teaspoon vanilla

1½ cups all-purpose flour

1 teaspoon baking powder

1 (6 ounce) jar (½ cup) maraschino cherries, well-drained, chopped

DRIZZLE:

2/3 cup real semi-sweet chocolate chips (or white chocolate)

2 teaspoons shortening

DIRECTIONS:

1. Preheat oven to 350º.

2. Combine sugar and butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, continue beating until well mixed. Reduce speed to low, add flour and baking powder. Beat, scraping the bowl often, until well mixed. Add the cherries and stir into dough.

3. Drop by rounded teaspoonfuls (use a regular teaspoon not a measuring spoon) onto ungreased cookie sheets. Bake for 9-11 minutes or until edges begin to brown. Cool for 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.

4. Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring occasionally, until melted. (30-45 seconds). Drizzle cooled cookies with melted chocolate. Let stand until chocolate is set.

Makes about 3½ dozen cookies

Butter Cookies

Christmas cookies wouldn’t be complete without the usual butter cookie. Some cookies are formed using a cookie gun or cookie cutters. This recipe mainly uses cookie cutters but if you want to use your smaller cookie maker go right ahead. These cookies are also frosted! They are easy to cut out and easy to make. Win win! Decorate them with colored sugars, sprinkles or anything you wish to make them festive!

I remember when we were kids there was a wonderful lady on our street who used to make the most incredible butter cookies. We’ve tried to recreate them over the years but they were just never the same. I will always think of her though when I make or eat butter cookies. Why is it when we try and recreate a recipe from childhood it just never quite tastes the same.

I found this recipe from Land O Lakes Butter. They called for “all-natural” eggs in the recipe but just use a regular egg. No big deal. Unless you don’t have to worry about money and can afford those fancy “all-natural” eggs. Also remember to make the dough ahead of time. It should be refrigerated 2-3 hours at least before cutting into cookie shapes.

COOKIE INGREDIENTS:

1 cup butter, softened

1 cup sugar

1 egg

2 tablespoons orange juice

2½ cups all-purpose flour

1 teaspoon baking powder

FROSTING INGREDIENTS:

3 cups powdered sugar

1/3 cup butter softened

1 teaspoon vanilla

1-2 tablespoons milk

food coloring if desired

DIRECTIONS:

1. Combine 1 cup butter, sugar and egg in a large bowl. Beat at medium speed, scraping bowl often, until it is creamy.

2. Add the orange juice and vanilla and mix well. Reduce speed to low. Add flour and baking powder. Beat until well mixed.

3. Divide dough into thirds. Wrap each in plastic food wrap and flatten slightly. Refrigerate until firm, about 2-3 hours.

4. Heat oven to 400º. Roll out dough onto a lightly floured surface, one-third at a time, to 1/8-1/4-inch thickness. Keep remaining dough refrigerated. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookies sheets. Sprinkle with colored sugar if desired.

5. Bake for 6-10 minutes or until edges are lightly browned.

6. If using the frosting combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low-speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as you wish!

– If you use a 4 to 5-inch cookie cutter the recipe will make about 2 dozen cookies

Seafood & Cream Cheese Wontons

I have eaten many wontons in my life. But I have never made them myself. Well after I saw the recipe on Budget Bytes for Lobster & Cream Cheese Wontons I thought I should give it a try! How hard could it be! HA! It actually wasn’t that hard. The hard part was getting the hang of the wontons! First I put too much filling and it oozed out all over. What a mess. Then I put too little filling. And finally I think I got it right. Though my husband said it needed more filling. Next time I will improve. Promise! I found the wonton wrappers in the produce department near the organic stuff. They only had one size so that’s what I got. I also used light cream cheese, as usual. I have to say even though they were weird shapes, they did come out pretty tasty! I served them to my neighbors at the monthly “Girls Happy Hour” we have. They were a hit. The leftovers were gone that night when my husband got home. I served them with a teryiaki sauce for dipping. These little guys are so tasty and they are only lightly pan-fried to crisp and brown them a little bit. No deep-frying involved! And of course I added garlic to the recipe as well as some ginger.

INGREDIENTS:

8 ounces light cream cheese, softened

8 ounces Imitation crab or lobster meat (of use the real stuff if you can afford it!)

1 large egg

2-3 scallions, chopped

1 package wonton wrappers

½ teaspoon Sriracha Hot Sauce (In the asian food section)

1 teaspoon garlic powder

½ teaspoon ginger

Cooking Spray

DIRECTIONS:

1. In a large bowl combine the cream cheese, green onion, egg, Sriracha sauce, garlic and ginger. When it’s mixed well add the crabmeat breaking up the chunks as you mix them in.

2. Working on a pastry board or cutting board work in groups of about 6 wontons at a time. Have a small bowl of water to help seal the edges of the wrappers. Place about 1 teaspoon of the filling in the center of each wonton square. Using your fingers, wet the wrapper all along the edges on all 4 sides. Fold the wrapper over diagonally to form a triangle and pinch the edges to seal. Using more water if needed. Try to get as much air out of the center as possible and fold over the corners to wrap. If this doesn’t work, just fold or crimp the edges to seal as best you can. The shape doesn’t matter.

3. Bring a large pot of water to a boil. Working in groups of 8-10 wontons, drop them into the boiling water and remove once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack or large platter to drain. The wontons will look nice and transparent. Don’t put them on paper towels. They will stick to them if you do!

4. When you have all the wontons boiled and drained, heat a large non-stick skillet that has been sprayed with cooking spray, over medium-high heat. When the skillet is nice and hot, place about 8-10 wontons (depends on how many you can fit without overcrowding)in at a time. Cook on each side until they are golden brown, crispy and blistering a little in some spots. If you need more spray in the pan use as you go along. I had to add several times. This will crisp up the wontons nicely.

5. Serve warm with your choice of dipping sauce. Teriyaki sauce, soy sauce, ponzu sauce all work nice. Even have some hot chinese mustard or extra Sriracha sauce if you want! I also had leftover filling so I added some chopped celery and we made a spread for crackers with it! Delicious!

Makes about 32 wontons.

Homemade Feasts For Your Pets!

Yes you read that correctly. Homemade food for your pets. I know there are many readers out there that have pets. I myself have two cats. Gus, our 8-year-old male orange tabby. He is named after John’s dad. Quite the ladies’ man, just like the original. He is also my little shadow. Though little is not how we’d describe him these days. He’s a solid 17 pounds. He’s not fat! He’s big-boned! He actually does not eat all that much but he doesn’t run around much either. Hates exercise, just like me! Gus is a Florida native. He found us when we lived in Lake Worth. Best thing he ever did! Our other cat is Toonces (aka The Driving Cat) who is a 10-year-old female calico. She is a Long Island cat, south shore. We brought her with us, as a kitten, from NY. She had a wonderful trip down too. We drove from NY in our Corolla and Toonces had the entire back seat and window ledge. Snuck her into motels on the trip. She loved it. And she actually LOVES car rides. No joke. Gus however, hates the car. Toonces is a svelte 10 pounds and still runs around like a little kitten, she loves exercise. Just like John.

The last few years we discovered that Gus had urinary issues. So we’ve changed his diet several times. But we wanted something both cats could eat. Have you ever tried to get two cats to eat two different foods? Doesn’t really work. Toonces actually always finishes her food first and then pushes Gus out-of-the-way and eats his! So both foods need to be the same. I now feed them all natural foods, no by products etc. But I’ve also been looking into making the food for them. Not all the time, I have a hard enough time feeding us humans! But every so often. This post will have a recipe for dogs as well as cats. So give it a try! Your pets will love you for it!

CAT RECIPE

INGREDIENTS:

1 cup water

1/3 cup dry rice

2 teaspoons corn oil

½ teaspoon iodized salt

2/3 cup ground meat (beef or chicken or turkey is good)

1 tablespoon bone meal

2 tablespoons cooked liver

DIRECTIONS:

1. Bring water to a boil, add rice, corn oil and salt. Simmer 20 minutes.

2. Cover the meat with bone meal and add liver to the rice mixture. Simmer 15 minutes.

3. Let cool and serve. Refrigerate or freeze leftovers.


DOG RECIPE

INGREDIENTS:

½ pound ground beef

1/3 cup grated cheddar cheese

1 carrot, finely chopped/grated

½ cup bread crumbs

1 egg, whisked

1 teaspoon tomato paste

DIRECTIONS:

1. Preheat oven to 350º.

2. Combine all ingredients in a bowl. Scoop out by the spoonful and roll into mini-size meatballs.

3. Place the meatballs on a cookie sheet. Bake 15-20 minutes. Store in the refrigerator.

Blueberry Flax Seed Muffins

Today I am being lazy. Hey it happens to all of us. I was looking at some food videos on SparkPeople site today and found many of them really cool and helpful! And since I am trying to lose weight (like always) I always look for the healthier recipes for stuff that can be not so healthy. These muffins may sound weird with the flax-seed but they are really good. Flax seed is very high in fiber and protein, both things that are great for eating healthier! I think I’m going to be posting a few other videos like this in the future so keep an eye open for them. I found out about SparkPeople Recipes from a friend at Weight Watchers many years ago and it is usually pretty good. People send in recipes for all kinds of stuff and it’s free to join. So for now, just sit back with a cup of coffee or tea and watch the video! It’s less than 5 minutes long and the muffins look so good!

Paradise Cookies

I believe there is room for a cookie or two in everyone’s day. I can rationalize that they are smaller than a piece of cake so therefore  it’s better! I don’t know anyone who doesn’t have a favorite cookie. Whether it’s chocolate chip, oatmeal, thin mints, peanut butter or whatever you like, it’s always fun to find a new treat. I found the basics for this recipe and tweaked it to make it a little different. These cookies have a Hawaiian taste with the pineapple, coconut and macadamia nuts. (Leave out the nuts if you are allergic to nuts)

Photo for illustrative purposes only

INGREDIENTS:

½ cup flour

½ teaspoon baking powder

¼ teaspoon salt

8 ounce can crushed pineapple, drained well

1 cup macadamia nuts, chopped

4 tablespoons unsalted butter, at room temperature

1/3 cup sugar

1 large egg

½ teaspoon pure vanilla extract

1½ cups sweetened shredded coconut


DIRECTIONS:

1. Preheat oven to 375º. Line a cookie sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder and salt.

3. Using an electric mixer, beat the butter and sugar at medium-high speed until creamy, about 2 minutes. Beat in the egg and vanilla.

4. Beat in the flour mixture at low-speed. Stir in the coconut, pineapple and nuts.

5. Place rounded teaspoons of dough about an inch apart on the prepared cookie sheet. Bake until the edges are golden, 10-12 minutes. Let cook on a rack.

Makes about 3 dozen cookies

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