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Thursday, November 12, 2009

Ham and Swiss Rolls by Ashley

These are an old favorite of the Lombard crew. These are GREAT for Holiday parties or even a brunch!!!
WARNING: Soaks in fridge for 24 hrs!!!!
Ingredients:
2 pkg Pepperidge Farms Party Rolls (Or ones that look like these. They are the square dinner rolls)
2 sticks of butter
2 TBS Worcestershire
2 TBS mustard
4 TBS brown sugar
2 TBS poppy seed
1-8oz. sliced ham (I cut mine in half for both ham and cheese)
1-8oz. sliced Swiss cheese
Directions:
Melt butter in sauce pan, add next 5 ingredients, bring to a boil and remove from heat. Put slice of cheese, ham, cheese on each roll. Pour sauce over rolls. Soak in fridge for 1 day. Bake at 350 until cheese melts.

Saturday, November 7, 2009

Lite Chinese Chicken Chop by Ashley

I am a huge Chinese Chicken Salad fan, but they are not always good for you. I found one in the Hungry Girl recipe book that is delicious!!
Ingredients:
Chopped Romaine Lettuce
Shredded Green Cabbage
Boneless Skinless Chicken Breast, chopped
Mandarin Oranges, drained
water chestnuts, drained and chopped (i used my whole)
minced scallions
Fiber One Bran Cereal (original)
Directions:
Bake Chicken Breast (I marinated mine in Teriyaki marinade). Or you could boil your chicken, chop it, and saute that with the water chestnuts in lite soy or sweet and sour sauce.
Add as much or as little of the other ingredients.
Great with Lite Honey Mustard Dressing or an Asian Dressing.

Lite Frito Bandito by Ashley

I love making Chili this time of year and I don't know about you, but I always have so much leftover. This is a great way to change it up. My boys loved it. Obviously this is the healthier version from the hungry girl blog, which is what I ate, but for the boys I used real cheese. Either way it is good.
Ingredients:
1/3 cup low-fat turkey or veggie chili ( I used my normal chili recipe which has extra lean beef in it.)
1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla (or alternative below)
2 tbsp. shredded fat-free cheddar cheese
1/2 package Fritos Original Corn Chips 100 Calorie Pack (or other alternative below!)
Optional: 2 tbsp. diced onion

Directions:
Place chili in a microwave-safe bowl, cover, and heat for 45 - 60 seconds, until hot. Set aside.

Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Spoon chili down the center of the tortilla. Cover the chili with cheese, and then top with Fritos. If you like, sprinkle with onion.

Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (Or serve it wrap-style, with one end left open.) Place burrito seam-side down on the plate, and microwave for 30 seconds.
This is for 1 serving!!!

Pumpkin Buttermilk Bundt Cake by Ashley

I made this yummy cake for a church thing we had. It is so good and the best part is you can make it 3 days in advance and it is still moist as can be!!
Ingredients:

Cake

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan

2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla

1 1/4 cups granulated sugar
3 large eggs

Icing
2 Tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar


Directions:

Make the cake
Put oven rack in middle position and preheat oven to 350-degrees. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in other bowl.


Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3-5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack (I just inverted the cake onto the round cardboard circle/cake stand). Cool 10 minutes more (I cooled completely).


Make icing
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Note: This can be made 3 days in advance and kept in an airtight container at room temperature.