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It's Not Just Popcorn!

It’s Not Just For Christmas Fudge

(I am reposting this from a few years ago, still LOVE this fudge!)

I used to make this recipe for fudge quite a bit for the holidays when I worked at WLNY in New York. I remember CJ asking for it quite a bit! It’s simple and pretty fool-proof. I could eat the whole pan if it were left in my vicinity! Fudge is good anytime of year not just at the holidays so make a batch today and take a break from the diet. If you are allergic to nuts, leave them out. Have fun!

INGREDIENTS:

3 (6 oz.) packages semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

1½ teaspoons vanilla extract

pinch of salt

1 cup chopped walnuts (or other favorite nut)

DIRECTIONS:

1. Line an 8″ square baking pan with waxed paper or aluminum foil.

2. In a heavy two-quart saucepan, combine chocolate chips, condensed milk and salt.

3. Cook over low heat until chips melt. Remove from heat. Stir in nuts and vanilla.

4. Spread mixture evenly into lined pan. Refrigerate for two hours or until firm. Cut into squares and enjoy!

Makes 36 pieces

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Blueberry Pancakes

Every so often we get that craving for pancakes on the weekend. But trying to watch the carb and calorie intake makes it tough. This recipe only has 4 grams of carbs per serving! No joke. And they are actually very good! I know many of us have tried the “Atkins” pancake mix, or other low-calorie low carb mix over the years and they were all just a little on the bland side. Not this recipe, which I got from “George Stella’s Livin’ Low Carb” book. I actually use this cookbook quite a lot. This coming from a true carb hound. The recipes are great! This recipe I actually had all the ingredients so we tried them out. It actually calls for heavy cream and I didn’t have any so we used half-and-half instead and it was great. The other minor ingredient I actually did not have on hand was baking powder! So I found my ‘substitution’ chart and made my own! Just combine ½ teaspoon cream of tartar and ¼ teaspoon of baking soda. Voila, baking powder. And since I only needed ¼ teaspoon of baking powder it was perfect. Also, usually we have the sugar-free syrup in the house for the pancakes and waffles we sometimes have, but this time we used the amber agave nectar!

Delicious and so much better for you! We also have the light one as well. Found it cheap at Marshall’s! Go figure!

INGREDIENTS:

Cooking spray or butter (for pan)

2 large eggs

½ cup heavy cream (I used half-and-half and it was fine)

¼ cup water

1 teaspoon vanilla extract

½ cup soy flour

2 tablespoons sugar substitute (Splenda recommended)

1 tablespoon wheat or oat bran (I used wheat)

¼ teaspoon baking powder

½ cup fresh or frozen(thawed) blueberries

DIRECTIONS:

1. Grease a griddle or large skillet with cooking spray or butter and heat over medium heat for at least 5 minutes. The griddle should be very hot so that the pancakes don’t stick.

2. Mix all the ingredients except for the blueberries in a blender or food processor for about 15 seconds. Stop and scrape the sides and mix for another 15 seconds until well blended.

3. Pour about 12 little cakes onto the hot griddle (they should be about the size of the bottom of a soda can). Wait for the pancakes to bubble and then sprinkle with a few blueberries on each of them. Cook for a little longer, then flip with a spatula and cook for a few more minutes, until both sides are slightly browned. Serve hot with melted butter and syrup of your choice! You may have to do this in a couple batches.

Makes about 12 small pancakes. You can use other berries also just make sure you cut them up small enough to about the size of the blueberries.

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Mini Upside-Down Key Lime Pies

Key Lime Pie is one of my all time favorite pies. If I splurge and get dessert when we’re out for dinner and Key Lime Pie is on the menu I can’t resist. (Unless there’s crème brûlée or tiramisu also!) But with the crust and sugar and rest of the high calorie ingredients I am always hesitant to order it. This recipe makes 5 little “pies” so it’s portion controlled and using lighter ingredients helps me stay in control. The recipe calls for sugar-free Jell-O, this can be an issue for me. Jell-O uses aspartame in their sugar-free product and I am allergic to it. I get intense migraines from even a little bit. So unless I find a sugar-free gelatin with sucralose in it I will probably use the full sugar version on the Jell-O.

For illustrative purposes only!

INGREDIENTS:

1 4-serving package (or half an 8-serving package) Jell-O Sugar-Free Lime Gelatin dessert mix

1 no-calorie sweetener packet (Splenda)

1½ tablespoons lemon juice

¼ teaspoon vanilla extract

2 cups Cool Whip Free, thawed

2 sheets (8 crackers) low-fat honey graham crackers, lightly crushed

DIRECTIONS:

1. In a medium bowl, combine 1 cup boiling water with gelatin mix and sweetener. Stir for at least 2 minutes, until completely dissolved.

2. Mix in lemon juice, vanilla extract, and ½ cup cold water. Refrigerate for about 45 minutes, until slightly thickened but still mixable.

3. Stir in the Cool Whip. Whisk until completely blended. Divide mixture among 5 small bowls. Refrigerate until firm, at least 3 hours.

4. Once ready to serve, evenly distribute crushed graham crackers over the pies.

Makes 5 servings

Per pie: 83 calories, 1g fat, 15g carbs, 5g sugar, 1g protein, <.5g fiber

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Easy as Pie

I came across this recipe in a holiday book. (Christmas is just 168 days away you know!) It claims to be the easiest pie in the world to bake. While reading it over I would have to agree. I think even the “baking challenged” as I tend to be sometimes can bake this pie. I don’t have a picture but it is a custard pie and has coconut in it. So sort of like a coconut custard pie. One of my favorites. So practice for the holidays and get baking everyone! I think I will make it myself next time I have an ‘event’ that needs a dessert! By the way it is NOT a low-calorie dessert. But that’s ok now and then! Moderation! Heck I may even make it this weekend to see if it actually works! Then I will have an actual picture to show. If anyone makes it before I do, please send me a picture and I’ll include it! I will put in a “temporary” photo until then.

Photo is for illustrative purposes only

INGREDIENTS:

2 cups milk

4 eggs

½ cup all-purpose flour

1 cup flaked coconut

1 cup sugar

1 stick butter

½ teaspoon salt

1 teaspoon vanilla extract


DIRECTIONS:

Place all ingredients into a blender. (Yes a blender!) Turn the blender on medium speed and count to ten. (Not 9, not 11, but 10!)

Pour into a 9″ deep dish pie pan.

During the baking process the flour drops to form the crust and the remaining ingredients form the filling. (I admit I am a bit skeptical on this!)

Bake at 350º for 45 minutes.

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Tube Pound Cake

I had previously posted my first baking recipe for Girl Scouts, this is my sister Michele’s first recipe. For Girl Scouts as well. (Sorry Billy, it’s for Girl Scouts!) It’s another pound cake but made in a tube pan. It’s also a really easy recipe and is delicious. This cake is extremely moist and buttery, and it is better if allowed to stand for at least 4 hours before being served.


INGREDIENTS:

2 cups self-rising cake flour

4 eggs

1½ cups sugar

1 cup butter (½ pound)

½ cup milk

1 teaspoon vanilla extract

Tube Pound Cake

DIRECTIONS:

1. DO NOT PRE-HEAT OVEN!!!!

2. Place all ingredients in a large mixing bowl. Beat with an electric mixer on medium speed for 20 minutes.

3. Pour batter into a greased and floured 9 or 10 inch tube pan.

4. Place pan into cold oven and turn heat to 350ºF.  Bake for 1 hour or until cake tests done.

5. Cool on cake rack for 10 minutes then turn out of pan carefully and place topside down on rack until completely cooled. (At least an hour) Sprinkle with confectioner’s sugar if desired.

**Coming Next Thursday: Cheryl’s Famous Cheesecake!

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