Thursday, August 12, 2010
Turkey Burgers
Here’s the weight watchers turkey burger recipe I’m obsessed with. It’s 4 points and 210 calories per burger.
* 1 lb ground turkey
* 1 onion, finely chopped
* 1/4 c. & 2 tbps bread crumbs
* 3 tbps minced parsley
* 3 tbps low fat mayo
* 1 tbsp minced basil (or 1 tsp dried)
* 2 tsp spicy mustard
* 1/2 tsp pepper
Combine all ingredients in bowl. I found it best to just dig in and use your hands. One pound of ground turkey makes 4 patties for us, but you can make them as big or as small as you want.
Put on grill {or George Forman for us!} until cooked through. Normally around 8-10 minutes depending on size.
Sorry I don’t have any pictures. They’re so yummy we usually eat them all up before I even remember a camera!
* 1 lb ground turkey
* 1 onion, finely chopped
* 1/4 c. & 2 tbps bread crumbs
* 3 tbps minced parsley
* 3 tbps low fat mayo
* 1 tbsp minced basil (or 1 tsp dried)
* 2 tsp spicy mustard
* 1/2 tsp pepper
Combine all ingredients in bowl. I found it best to just dig in and use your hands. One pound of ground turkey makes 4 patties for us, but you can make them as big or as small as you want.
Put on grill {or George Forman for us!} until cooked through. Normally around 8-10 minutes depending on size.
Sorry I don’t have any pictures. They’re so yummy we usually eat them all up before I even remember a camera!
Spicy Lasagna Rolls
Ingredients:
1 jar (26 oz.) spaghetti sauce
1 tsp. Italian seasoning
1 tsp. crushed red pepper
3 cups shredded or chopped cooked chicken (in a hurry? use two large cans of chicken)
2 cups shredded mozzarella Cheese, divided
1/2 cup grated Parmesan cheese (I used shredded and it worked well, too)
2 eggs, beaten
12 lasagna noodles, cooked, rinsed and drained
Directions:
HEAT oven to 375ºF. (I would cook the lasagna noodles completely before turning on oven, otherwise your oven will be on for a while before the cook time, which wastes energy.)
MIX spaghetti sauce, Italian seasoning & crushed red pepper; combine 1/2 cup of the sauce mixture with chicken, 1 cup mozzarella, Parmesan, and eggs.
SPREAD 1/2 cup of the remaining sauce mixture onto bottom of 13x9-inch baking dish
SPOON 1/4 cup chicken mixture onto each noodle & roll up. Place lasagna rolls (seam-sides down) in dish, then cover with remaining sauce mixture and mozzarella.
BAKE 25 min. or until heated through
If freezing:
Follow all steps until you reach the BAKE step. Cover dish with foil. Place casserole in large freezer-weight resealable plastic bag. Freeze up to 1 month. When ready to serve, heat oven to 375ºF. Remove casserole from plastic bag, but do not remove foil. Bake 1 hour or until heated through. (No need to thaw before baking.)
Skateboards :)
These are made out of actual skateboard decks and I made them for my boyfriend to go in a game room for him <3
Rainbow Cupcakes
I never really took the time to think about how these are made…..but it’s kind of an AHA! moment.
Separate your batter in however many colors you want.I used 4.
Add Coloring
Place a bit of each color into your cupcake muffin tin.
And after adding your frosting…..you’ll have beautiful rainbow cupcakes. So easy! Love it.
JavaCupcake's Coconut Lime Mini Cupcakes
A lime infused cupcake baked with toasted coconut and topped with lime buttercream, toasted coconut and a fresh lime wedge.
Makes approx 48 mini’s and one dozen (12) regular size cupcakes
Cupcakes:
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
Zest of one lime
3 cups all-purpose flour
1 ½ tsp baking powder
1 ½ tps baking soda
1 ½ tsp salt
4 large eggs, room temperature
2 tsp vanilla
¾ cup milk
The juice of one lime
¾ cup Toasted Coconut + 2 cups for garnish
Lime mini wedges
Green food coloring
1. Preheat oven to BROIL.
2. Line cupcake pans with liners.
3. On an ungreased cookie sheet, lay coconut spread out on sheet. Put in the oven and broil until about 1/5 of the coconut has browned. Move around the coconut after 30 seconds to get more even browning. Watch carefully and DO NOT OVER TOAST!!!!! It should only take a minute or two. Set aside to cool.
4. Turn oven down to 300 degrees.
5. Measure sugar into a medium bowl.
6. Prepare the sugar by working the lime zest into sugar by pressing the back of a spatula down into sugar, thus releasing the oils from the zest into the sugar. This process should take about five minutes, and the sugar will become very fragrant.
7. Cream the butter for 2-3 minutes using electric mixer and the paddle attachment. Add the sugar to the butter mixture and continue creaming until fluffy.
8. While butter/sugar are creaming, in another bowl sift together flour, salt baking soda and baking powder and set aside. Sift at least twice to ensure all ingredients are combined.
9. Add eggs one at a time to butter and sugar, mixing thoroughly after each egg.
10. In a measuring cup that pours, mix together the milk, lime juice and vanilla.
11. SLOWLY alternate adding the flour and milk mixture to the butter/sugar. Begin and end with the flour and make sure to mix very well after each addition. Do not over mix.
12. Fold in the toasted coconut.
13. Add 6-10 drops of green food coloring and fold in until you get the desired green color you want.
14. Fill liners 1/2 full with batter. DO NOT OVER FILL!!!
15. For Minis: Bake for 8 minutes and rotate pan 180 degrees in oven. Bake another 2-3 minutes.
16. For Regular: Bake at 325 degrees for 15 minutes and rotate pan 180 degrees in oven. Bake another 3-5 minutes.
17. Cool in pans for 10 minutes before transferring them to a wire rack to completely cool.
Lime Buttercream:
1 cup (2 sticks) unsalted butter, room temperature
2 lbs (approx 6 cups) powdered sugar
1/4 -1/2 cup milk
Zest of a lime
Juice of a lime
1 tbsp light corn syrup
Mini lime wedges
1. In an electric mixer with a paddle attachment, cream the butter.
2. One cup at a time, add the powdered sugar. Between each cup, add a splash of milk. Mix until smooth & scrape down the sides after each addition
3. Before the last cup of sugar, add the zest and juice of the lime. Mix until smooth.
4. Add the corn syrup.
5. Add any remaining milk until you get the texture and consistency you want.
6. Mix on high for 4-5 minutes.
To Assemble:
1. Pipe a dollop of buttercream on the cupcake.
2. Dunk the cupcake upside down in the toasted coconut.
3. Top with a small lime wedge.
Makes approx 48 mini’s and one dozen (12) regular size cupcakes
Cupcakes:
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
Zest of one lime
3 cups all-purpose flour
1 ½ tsp baking powder
1 ½ tps baking soda
1 ½ tsp salt
4 large eggs, room temperature
2 tsp vanilla
¾ cup milk
The juice of one lime
¾ cup Toasted Coconut + 2 cups for garnish
Lime mini wedges
Green food coloring
1. Preheat oven to BROIL.
2. Line cupcake pans with liners.
3. On an ungreased cookie sheet, lay coconut spread out on sheet. Put in the oven and broil until about 1/5 of the coconut has browned. Move around the coconut after 30 seconds to get more even browning. Watch carefully and DO NOT OVER TOAST!!!!! It should only take a minute or two. Set aside to cool.
4. Turn oven down to 300 degrees.
5. Measure sugar into a medium bowl.
6. Prepare the sugar by working the lime zest into sugar by pressing the back of a spatula down into sugar, thus releasing the oils from the zest into the sugar. This process should take about five minutes, and the sugar will become very fragrant.
7. Cream the butter for 2-3 minutes using electric mixer and the paddle attachment. Add the sugar to the butter mixture and continue creaming until fluffy.
8. While butter/sugar are creaming, in another bowl sift together flour, salt baking soda and baking powder and set aside. Sift at least twice to ensure all ingredients are combined.
9. Add eggs one at a time to butter and sugar, mixing thoroughly after each egg.
10. In a measuring cup that pours, mix together the milk, lime juice and vanilla.
11. SLOWLY alternate adding the flour and milk mixture to the butter/sugar. Begin and end with the flour and make sure to mix very well after each addition. Do not over mix.
12. Fold in the toasted coconut.
13. Add 6-10 drops of green food coloring and fold in until you get the desired green color you want.
14. Fill liners 1/2 full with batter. DO NOT OVER FILL!!!
15. For Minis: Bake for 8 minutes and rotate pan 180 degrees in oven. Bake another 2-3 minutes.
16. For Regular: Bake at 325 degrees for 15 minutes and rotate pan 180 degrees in oven. Bake another 3-5 minutes.
17. Cool in pans for 10 minutes before transferring them to a wire rack to completely cool.
Lime Buttercream:
1 cup (2 sticks) unsalted butter, room temperature
2 lbs (approx 6 cups) powdered sugar
1/4 -1/2 cup milk
Zest of a lime
Juice of a lime
1 tbsp light corn syrup
Mini lime wedges
1. In an electric mixer with a paddle attachment, cream the butter.
2. One cup at a time, add the powdered sugar. Between each cup, add a splash of milk. Mix until smooth & scrape down the sides after each addition
3. Before the last cup of sugar, add the zest and juice of the lime. Mix until smooth.
4. Add the corn syrup.
5. Add any remaining milk until you get the texture and consistency you want.
6. Mix on high for 4-5 minutes.
To Assemble:
1. Pipe a dollop of buttercream on the cupcake.
2. Dunk the cupcake upside down in the toasted coconut.
3. Top with a small lime wedge.
5 cute cupcake wrappers to make your cupcakes memorable
These five fun cupcake wrappers are all by Fancy Flours, who sell all sorts of baking goodies that'll make your cupcakes stand out.
Saturday, August 7, 2010
Monday, August 2, 2010
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