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I saw this recipe on a few cooking blogs and I just knew I had to make these. Check out this bloghttp://bakerella.blogspot.com/2009/06/fast-food-fun.htmlThese were a crowd pleaser at 2 cookouts. Kids and adults went nuts for these cute little guys. I used a box mix for the brownies and the cake mix to leave more time for the decorating. The french fries were made from sugar cookie dough.For the cupcakes:To begin prepare a brownie mix according to the package directions in a 9×13 pan.Also prepare a yellow cake mix to make 24 cupcakes.Use baking cup liners for the cupcakes.While the brownies and cupcakes cool, prepare the icing.I used a can of vanilla frosting.Divide the frosting in three small bowls.Add red food coloring to one bowl (make extra red if making the french fries), yellow to another, and green to the third.Place the colored frosting in a small sandwich bag.Begin the assembly of the cupcakes.Place a sheet of aluminum foil on the counter to prevent the cupcakes from sticking.With a small round cookie cutter, cut out 24 circles of the brownies.Remove the paper baking cups from the cupcakes, and cut each cupcake in half.Cut off a very small corner of each sandwich bag to make the decorating easier.On the bottom layer of the cupcake, place a thin amount of the red frosting on the outer edge.Place a brownie on top, then add a layer of yellow then green frosting to the outer edge.Then place the top of the cupcake on the frosting.Slightly wet the top of the cupcake and sprinkle on a couple sesame seeds.For the french fries:Spray a baking sheet with cooking spray.Roll out the sugar cookie dough onto the sheet in a thin layer.Bake the dough until it is golden brown (according to the package directions).When cool, using a pizza cutter cut the dough into different size strips.Serve with some of the extra red frosting.
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This is another recipe from the Summer Weekend Wizards cooking group. This was very fast and easy to come together. This was my first time making flank steak, but it will not be my last. The steak was juicy and had great flavor. The salad was a nice contrast with the smooth and creamy avocado. I added an extra jalapeno for some added heat.Grilled Flank Steak with Corn, Black Bean and Avocado Saladfrom Weight Watchers1 pound lean flank steak1 medium garlic clove, peeled, and smashed1 tsp lime juice1/8 tsp salt1/8 tsp pepperSalad1 jalapeno pepper, minced (added 2 peppers)1 small corn on the cob, cooked, kernels removed1/2 medium avocado, peeled, pitted, and diced1 cup canned black beans, drained and rinsed4 tsp lime juice2 tbsp cilantro, minced1/8 tsp salt1/8 tsp pepperPreheat grill to medium hot.Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes for meat to reabsorb juices. Thinly slice steak across grain and serve with salad. Yields about 3 1/2 ounces of steak and 1/2 cup of salad per serving.
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We received some baking apples from our CSA this week. I used this classic recipe from the Better Homes and Gardens cookbook.Apple Crisp5 cups sliced and peeled cooking apples2 to 4 tbsp granulated sugar1/2 cup regular rolled oats1/2 cup packed brown sugar1/4 cup all-purpose flour1/4 tsp nutmeg1/4 cup butterPreheat oven to 375 degrees.Place fruit in a 2 quart baking dish.Stir in the granulated sugar.For the topping, mix the oats, brown sugar, flour, and nutmeg in a medium bowl.Cut in the butter until the mixture looks like course crumbs.Sprinkle the topping over the fruit.Bake for 30 minutes or until the fruit is tender and the topping is golden.
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Here are the fruits and vegetables that we received this week from our CSA.-Scarlett Nantes and/or Red Core Chantanney Carrots -Scarlett Queen Red Stem Turnips -Genovese Basil -Orion Fennel -Yellow Haricot Vert -Jalapeno, Islander (round), and Sheepnose Pimento (long) Peppers -Summer Squash (Patty Pan, Magda, Zephar, Crooked Neck)Also not pictured -apricots -baking apples
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I received this recipe from my sister who got it from her friend Becky Kittaka. I will admit that this soup took a long time to make (you have to bake the potatoes-hence the name). The result was a nice soup to enjoy on a cold day. I made a few changes to lighten up the recipe.Baked Potato Soupby Becky Kittaka5 or 6 baked potatoes1/2 cup celery1 medium onion, diced1 tbsp butter1 cup watersalt and pepperchicken bouillon to taste (used 1 small can reduced sodium chicken broth)1 cup half and half (omitted)1 cup milk (used 2 cups)1 lb Velveeta cheese, cubed (used Velveeta Light)1/2 tsp cayenne pepper1/2 lb bacon, cooked crisp, drained, and crumbled (used turkey bacon)Garnish with shredded cheddar cheese and chopped scallionIn a large pot, saute celery and onion in butter about 5 minutes.Chop potatoes (I left the skins on) and add to pot.Add water, bouillon (chicken broth), and salt and pepper.Cook on 15 minutes on medium heat.Reduce heat and add milk (and half and half is using).Add cheese cubes and cayenne pepper.Simmer on low for 15 to 20 minutes until hot.Garnish with bacon, shredded cheddar cheese, and scallion and serve.
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This is a light and flavorful salad from Weight Watchers. It was quick to put together and filling.Thai Shrimp on Baby GreensWeight Watchers1/3 cup fresh lime juice1/2 tsp salt1 lb medium-size shrimp, cooked and shelled2 cucumbers, peeled, quartered lengthwise, seeded, and sliced1/2 cup chopped scallions1 red bell pepper, seeded and cut into thin strips3 tbsp dry-roasted peanuts1/4 cup light coconut milk1/4 cup nonfat yogurt1/4 tsp crushed red pepper flakes1/4 cup chopped fresh cilantro3 cups baby salad greensPer serving (2 cups)=4 pointsCombine lime juice, salt, and shrimp in a zip-close plastic bag.Squeeze out the air and seal the bag.Turn to coat the shrimp.Refrigerate for 30 minutes.Place the cucumber slices in a sieve to drain for 15 minutes.Combine the shrimp, drained cucumbers, scallion, bell pepper, and peanuts in a large bowl.Combine the coconut milk, yogurt, and crushed red pepper flakes in another bowl.Drizzle the mixture over the shrimp and vegetables, add the cilantro, and toss.Serve the shrimp salad over the baby greens.
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Here is another great light flavorful salad from Weight Watchers.Chinese Chicken and Cabbage SaladWeight Watchers3 (5 ounce) skinless boneless chicken breast halves1 cup reduced-sodium chicken broth1 cup water1 star anise5 whole black peppercorns1 quarter-size slice fresh ginger3 tbsp fresh lime juice2 tbsp rice vinegar1 jalapeno pepper, minced1 tbsp reduced-sodium soy sauce2 garlic cloves, minced2 tsp sugar2 tsp minced peeled fresh ginger1 medium head (about 1 pound) Napa cabbage, very thinly sliced1/3 onion, very thinly sliced1 bell pepper, seeded and thinly slicedCombine the chicken, broth, water, star anise, peppercorns, and ginger slice in a medium saucepan.Bring to a boil, then reduce the heat, cover, and simmer until the chicken is nearly cooked through-about 7 minutes.Remove from heat and let stand, covered for 7 more minutes.Drain the chicken, reserving the liquid for another use.When the chicken is cool enough to handle, shred into bite-sized strips.Meanwhile, whisk together the lime juice, vinegar, jalapeno pepper, soy sauce, garlic, sugar, and minced ginger in a large bowl.Add cabbage, onion, and bell pepper and toss.Add the chicken and toss again. Serve immediately, or cover and chill for up to 2 hours ahead.Per serving (2 cups)=3 points
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I just saw this recipe in the new Everyday Food cookbook Fresh Flavor Fast. I love goat cheese and asparagus, so I knew I would have to make this dish. It was a perfect spring dish that came together quickly.Pasta with Goat Cheese and Roasted Asparagusfrom Fresh Flavor Fast from Everyday Food2 bunches asparagus (2 pounds), tough ends removed5 tbsp unsalted butter, cut into small piecessalt and pepper12 oz cavatappi or other short pasta5 oz fresh goat cheese, crumbled2 to 3 tablespoons snipped fresh chives, for garnish (omitted)1/2 tsp crushed red pepper flakes (added)Preheat oven to 450 degrees.Place asparagus on large baking sheet.Dot with 2 tbsp butter and season with salt and pepper.Roast until tender, tossing occasionally, about 10 to 15 minutes.Remove from oven and cut into 2 inch pieces.Meanwhile, bring a large pot of water to a boil.Cook pasta until al dente according to package directions.Reserve 1 & 1/2 cups of pasta water, drain pasta, and return to pot.In a bowl, combine goat cheese, remaining 3 tbsp butter, red pepper flakes, and 1/2 cup pasta water.Season with salt and pepper, and whisk until smooth.Add goat cheese mixture and asparagus to pot, toss with pasta to combine.Add pasta water to create a thin sauce to coat pasta.Serve in shallow bowls and garnish with chives.
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Recently, FDA rolled out their ‘Bad Ad’ Program asking doctors and other health care providers to help ensure that ads and other promotions by the drug industry are “truthful and not misleading.”
FDA rolled out the ‘Bad Ad’ Program a month ago to enlist health care providers in recognizing and reporting untruthful or misleading promotional activities. This will [...]
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(This is the first in a two-part blog. Read tomorrow when we look at how industry and other stakeholders weighed in.)
How clear does risk information need to be in direct-to-consumer drug ads? That’s the question the FDA is getting closer to answering as stakeholders weighed in this week on the agency’s proposed rules for presenting [...]
guaranteed acceptance medical insurance