Monday, September 28, 2009

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

2 1/4 c white whole wheat flour
3/4 c sugar
3/4 c cold butter/marg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (i omit)
3/4 c sour cream (light or yogurt)
1 egg beaten until lightly fluffy
1 1/2 tsp almond extract
1 light cream cheese (8oz)
1/2 c sugar
1 egg
1 tsp almond extract
1/2 c raspberry jam
1/2 cup fresh raspberries (optional) (1/2 to 1)
1/2 c slivered or sliced almonds

Use a 9-in. spring form pan, lightly greased w/non-stick spray. Pre heat oven to 350*.

2. Base:
In large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, STIR, add sour cream, egg, and almond extract; mix well; spread in the bottom and 2 in. up sides of prepared pan.

In small bowl, beat cream cheese, sugar and egg, mix in almond extract; spread raspberry jam over base, sprinkle fresh raspberries over jam, pour cream cheese mixture over jam/berries. Sprinkle with set aside crumbs and sliced almonds.

4. Bake at 350 degrees for 55-60 min. Let stand 15 min., carefully run a thin knife around edges to loosen from pan. Remove pan side and let cool.
If keeping for several days, store in refrigerator due to the cream cheese.

Chicken Posole

Chicken Posole

2 Cans hominy (14 1/2 oz.) drained
4 ounces chopped green chiles, undrained
1 Medium dehydrated onion flakes
2 Cloves Garlic, minced
1 pound boneless skinless chicken breasts, skinless chicken breasts cut into 1 inch pieces
1 can tomatoes (14 1/2 oz.) undrained and cut up
2 can fat-free chicken broth (14 1/2 oz.)
1 tsp dried Oregano, crushed
½ tsp Ground cumin
2 tbsp Fresh cilantro, snipped - I omit

1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in slow cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in Cilantro. Garnish each serving with the fat-free sour cream, if desired.

Per serving: 142 calories, 2 g fat, 2 g fiber

Beef & Barley Soup

Yep. Another Crockpot recipe :)

Beefy and Barley Soup

1 1/4 pounds chuck roast, cubed
3 T vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 cans beef broth (10.5 ounce)
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped - I omit
1/4 cup dried parsley
1 cup barley
1 teaspoon dried thyme

In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.

Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Makes 10 servings at 229 calories, 9 g fat, 5 g fiber.

Cranberry Dream Pie

I made this last year for Thanksgiving, and it was gone FAST. Can't wait to make it again this year.

Cranberry Dream Pie
  • 3/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/4 cup cold water
  • 2 cups fresh or frozen cranberries
  • 2 (3 ounce) packages cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream, whipped
  • 1 (9 inch) baked pie shell or graham cracker crumb crust
  1. In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. bring to a boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside. In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with the cranberry mixture. Chill for at least 4 hours. Store in the refrigerator.