This is a coffee cake I made for our Easter Breakfast at church. I have been working on "healthifying" my recipes, so this one is made with skim milk, pineapple and apple sauce. There's not any oil or eggs in it! It turned out incredibly light and delicious. It was so easy to prepare, I will definitely make it again. If you cut the cake in 10, there's about 5 weight watchers points per slice. Enjoy!
Pineapple Coffee Cake
Ingredients:
1 cup applesauce
1 cup bisquick
1/2 yellow cake mix
1/2 cup skim milk
1 can pineapple chunks and juice
1. Preheat oven to 400 degrees
2. Mix together applesauce, bisquick, cake mix, skim milk and the juice from the pineapple in a bowl.
3. Spray 9" pie pan and pour pineapple on bottom. Pour batter on top. Sprinkle ground cinnamon on top. Bake in the oven for 30 minutes until toothpick comes out clean.
4. Let cool and serve, or flip coffee cake over onto a serving platter and have Upside Down Pinapple Coffee Cake.
Showing posts with label evaporated milk. Show all posts
Showing posts with label evaporated milk. Show all posts
Wednesday, April 27, 2011
Monday, May 31, 2010
What to do with chocolate bunnies and cornflakes...
This is my last week of work for the summer, so I'm breaking out some summertime dessert recipes. I made these bars a week ago for a family dinner. They are creamy and cool, in addition to being delicious! 
CheeseCake Layer Bars
Layer 1- Crust
25 Large Marshmallows
1 TBSP Butter
4 Cups Cornflakes
Spray a 9x13 baking pan with non-stick cooking spray. In a large bowl, microwave marshmallows and butter in 30 second increments. When marshmallows have puffed up, stir in cornflakes. Spread out on the bottom of your pan. Let sit for 30 minutes and smash down.
Layer 2- Chocolate
3 Chocolate Bunnies
6 Squares Semi-Sweet Baking Chocolate
Break up chocolate bunnies into a bowl. Mix in baking chocolate squares. Microwave in 10 second increments, stirring in between. When melted, spread chocolate over cornflake crust. Let sit 10-15 minutes.
Layer 3- Cheesecake Layer
1 Bar Cream Cheese
1 Cup Sour Cream
2 Boxes Pudding, Chocolate or Vanilla
1 Can Evaporated Milk
Soften cream cheese. Mix all ingredients until smooth and creamy. Pour over chocolate layer. Put in refrigerator for 2 to 3 hours. Keep refrigerated until ready to serve.
CheeseCake Layer Bars
Layer 1- Crust
25 Large Marshmallows
1 TBSP Butter
4 Cups Cornflakes
Spray a 9x13 baking pan with non-stick cooking spray. In a large bowl, microwave marshmallows and butter in 30 second increments. When marshmallows have puffed up, stir in cornflakes. Spread out on the bottom of your pan. Let sit for 30 minutes and smash down.
Layer 2- Chocolate
3 Chocolate Bunnies
6 Squares Semi-Sweet Baking Chocolate
Break up chocolate bunnies into a bowl. Mix in baking chocolate squares. Microwave in 10 second increments, stirring in between. When melted, spread chocolate over cornflake crust. Let sit 10-15 minutes.
Layer 3- Cheesecake Layer
1 Bar Cream Cheese
1 Cup Sour Cream
2 Boxes Pudding, Chocolate or Vanilla
1 Can Evaporated Milk
Soften cream cheese. Mix all ingredients until smooth and creamy. Pour over chocolate layer. Put in refrigerator for 2 to 3 hours. Keep refrigerated until ready to serve.
Thursday, April 8, 2010
What to do with ham and grits?
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Believe it or not, we made it to sunrise service on Easter. We woke up with 5 minutes to spare, went in our pajamas and got to be part of a lovely service! After, we went to Cracker Barrel for breakfast. I love the CB- what a great idea, shopping and eating! Andy, for this very same reason, doesn't care for it very much. We had an awesomly filling breakfast that included grits. I am not a big fan of grits. I know there are many ways you can fancy them up, but to me they taste like baby cereal. I just don't get it. However, I was bound and determined that our grits would not go to waste. Two nights later, all of our grits were used up in this deliciously easy, stuffed corn bread. I haven't seen Celia eat something so fast in a long time! If you want to spice it up a bit, add a small can of green chiles on top of the ham. Enjoy!
Stuffed Cornbread
Ingredients:
1 Box Cornbread Mix
3 Jumbo Eggs (or 4 medium eggs)
3/4 Cup Cooked Grits
1/2 Cup Milk
1 TBSP of Mayonnaise
4 Slices American Cheese (or 1/2 to 1 Cup Shredded Cheese)
1 Cup Chopped Ham
1. Preheat oven to 400 degrees.
2. In a large bowl, mix together cornbread, eggs, grits, mayo and milk. Make sure you break up your grits.
3. Spray a deep-dish pie pan with non-stick spray.
4. Pour half of batter into pie pan. Lay cheese on top of batter. Sprinkle ham on top of cheese. Pour other half of batter on top of ham.
5. Bake in the oven for 25 to 30 minutes. When finished, the top should be golden and cracking, the bottom should be light brown.
Believe it or not, we made it to sunrise service on Easter. We woke up with 5 minutes to spare, went in our pajamas and got to be part of a lovely service! After, we went to Cracker Barrel for breakfast. I love the CB- what a great idea, shopping and eating! Andy, for this very same reason, doesn't care for it very much. We had an awesomly filling breakfast that included grits. I am not a big fan of grits. I know there are many ways you can fancy them up, but to me they taste like baby cereal. I just don't get it. However, I was bound and determined that our grits would not go to waste. Two nights later, all of our grits were used up in this deliciously easy, stuffed corn bread. I haven't seen Celia eat something so fast in a long time! If you want to spice it up a bit, add a small can of green chiles on top of the ham. Enjoy!
Stuffed Cornbread
Ingredients:
1 Box Cornbread Mix
3 Jumbo Eggs (or 4 medium eggs)
3/4 Cup Cooked Grits
1/2 Cup Milk
1 TBSP of Mayonnaise
4 Slices American Cheese (or 1/2 to 1 Cup Shredded Cheese)
1 Cup Chopped Ham
2. In a large bowl, mix together cornbread, eggs, grits, mayo and milk. Make sure you break up your grits.
3. Spray a deep-dish pie pan with non-stick spray.
5. Bake in the oven for 25 to 30 minutes. When finished, the top should be golden and cracking, the bottom should be light brown.
Tuesday, March 30, 2010
What to do with Spaghetti Sauce?
A while back, our grocery story had spaghetti sauce on sale for ridiculously cheap prices. Being half Italian, I never pass up a sale on anything to do with tomatoes, so I stocked up! The other day I was looking in my pantry and I realized I haven't used any of my sauces yet. This really surprised me. I immediately set to remedy this situation. Since I was on Spring Break and my kids were at the sitter, I wanted to make something fast so I could clean our house a bit between my appointments that day. In these situations, our slow cooker is my best friend. It was rainy and cold that day, I made a Tomato Basil Soup. The aroma was delicious and it was so simple to make. Our friends Erin and Drew came over for dinner that night. We served it with roasted chicken, cantaloupe and cheesy garlic bread. It was a perfectly simple dinner that was delicious.
Tomato Basil Soup
Ingredients:
1 Can Northern Beans
1 Can Diced Tomatoes
1 Can Cream of Mushroom Soup
4 Cups Milk
1/2 Jar of Spaghetti Sauce
1/2 Pack Frozen Peas
3 TBSP Creme Fraiche (or sour cream)
2 Pinches of Salt
1 Tsp Onion Powder
1 Tsp Dried Basil (Use fresh if available, I didn't have any)
1/2 Tsp Garlic Powder
1. Pour all ingredients into your slow cooker, cook on high for 2-3 hours, stirring occasionally so it won't bubble up and burn.
2. Before serving, pull out about 1/4 cup of liquid. Mix together with 1 Tbsp of flour until a paste forms. Mix paste into soup and put lid on until soup comes to a boil. Continue cooking until soup is at desired thickness.
3. Serve with cheesy garlic bread.
Tomato Basil Soup
Ingredients:
1 Can Northern Beans
1 Can Diced Tomatoes
1 Can Cream of Mushroom Soup
4 Cups Milk
1/2 Jar of Spaghetti Sauce
1/2 Pack Frozen Peas
3 TBSP Creme Fraiche (or sour cream)
2 Pinches of Salt
1 Tsp Onion Powder
1 Tsp Dried Basil (Use fresh if available, I didn't have any)
1/2 Tsp Garlic Powder
1. Pour all ingredients into your slow cooker, cook on high for 2-3 hours, stirring occasionally so it won't bubble up and burn.
2. Before serving, pull out about 1/4 cup of liquid. Mix together with 1 Tbsp of flour until a paste forms. Mix paste into soup and put lid on until soup comes to a boil. Continue cooking until soup is at desired thickness.
3. Serve with cheesy garlic bread.
Sunday, March 14, 2010
What to do with leftover bbq chicken and milk?
I gave Celia and Charlie a cup of milk this morning with their breakfast. A little while later Celia comes up to me and says, "Mommy, there's something wrong with this milk, it's going to make me throw up." I started to laugh at her and asked Andy to try the milk (He's our official taster of things that might have turned bad). He said the milk wasn't bad, it just needed to be used today or tomorrow. So voila, Chicken and Vegetable Soup with Dumplings. It was a perfect homestye soup for this rainy, cloudy Sunday. It also used up the rest of the chicken that we grilled last night. Thanks to my Mama for helping me figure out the homemade dumplings. I had only made them with Bisquick up until now. They ended up being really easy to make.
Chicken and Vegetable Soup with Dumplings
Ingredients for Soup:
2 Cups Cooked, Chopped, Chicken
2 Carrots
1 Small Yellow Onion
1 Green Pepper
1 TBSP Garlic
6 Cups Water
1 Tsp Salt
2. Put chicken, carrots, onion and green pepper in a large soup pot. Add garlic, water and salt.
3. Cook on high so soup will boil. Cook until carrots are finished and onions are translucent.
4. Start to add spoon size dumplings to soup. Let soup continue boiling. After the last dumpling is dropped in the pot, cover and cook for 7 to 8 more minutes. Dumplings will plump up and expand.
2 Cups Flour
1 1/4 Cups Milk
1 Egg
Pinch of Salt
Mix all ingredients in a large mixing bowl. This will be a wet dough. After finished mixing, drop into soup pot by spoonfuls
Saturday, March 13, 2010
What to do with pancake mix? Part 2
It's funny how weekends are supposed to be filled with relaxing downtime, but they often end up being busier, but more fun, than the work week! We've had an exciting weekend hanging out with friends and family! In fact, some of them are still hanging out in our kitchen. We also got to eat out at some really great restaurants. But don't worry What's for Leftovers readers, I still managed to squeeze in a couple of new recipes. This one is a variation of a recipe I read in a Guideposts a while back. It's called a Finnish Pancake. I told Celia and Charlie it was a 'GIANT' pancake. No matter what you call it, it's delicious. After you finish baking it, make sure you let it completely cool. This gives the inside time to settle. Top with fried apples and powdered sugar for a breakfast treat or a great dessert!
Fried Apples
Ingredients:
8 Medium Apples
1/4 Cup Honey
2 TBSP Butter
1/2 Cup Water
Pinch of Salt
1. Spray a large frying pan.
2. Peel Apples. Cut into large slices and put into frying pan.
3. Add honey, butter, water and salt.
4. Cook on high heat until water has evaporated. While cooking, stir frequently so apples don't burn. Lower heat and continue cooking until apples are soft and smell like apple pie filling.
Finnish Pancakes
Ingredients:
1 Cup Pancake Mix
2 1/2 Cups Milk
4 Eggs
1/4 Cup Honey
4 TBSP Butter
Powdered Sugar
1. Preheat oven to 425 degrees.
2. Spray a 10"-11" round baking pan or skillet with PAM.
3. Pour pancake mix, milk, eggs, honey and butter into a blender. Blend until smooth. Pour into baking pan.
4. Bake for 30 to 35 minutes. Top should be golden brown when 'Finnished'.
5. Let cool completely. After slicing, top with powdered sugar and fried apples.
Fried Apples
Ingredients:
8 Medium Apples
1/4 Cup Honey
2 TBSP Butter
1/2 Cup Water
Pinch of Salt
2. Peel Apples. Cut into large slices and put into frying pan.
3. Add honey, butter, water and salt.
4. Cook on high heat until water has evaporated. While cooking, stir frequently so apples don't burn. Lower heat and continue cooking until apples are soft and smell like apple pie filling.
Finnish Pancakes
Ingredients:
1 Cup Pancake Mix
2 1/2 Cups Milk
4 Eggs
1/4 Cup Honey
4 TBSP Butter
Powdered Sugar
2. Spray a 10"-11" round baking pan or skillet with PAM.
3. Pour pancake mix, milk, eggs, honey and butter into a blender. Blend until smooth. Pour into baking pan.
4. Bake for 30 to 35 minutes. Top should be golden brown when 'Finnished'.
5. Let cool completely. After slicing, top with powdered sugar and fried apples.
Sunday, March 7, 2010
What to do with leftover broccoli and potatoes?
Good Morning What's for Leftovers Readers! We have had a very busy weekend. Our children went out of town because Andy had to play the piano in our friends' wedding. So needless to say, there was not a lot of time for leftover cooking. Because of this, I made sure to make a dish last Thursday to post this Sunday. It was a breakfast quiche for the guys at Andy's shop for lunch. It was a big hit judging by the empty pie dish that came home with Andy that night. Quiche filling is one of the easiest food items to prepare, but the crust, unless you use a store-bought one, is a little more time consuming. Since I was in hurry, and I didn't have any ready-made pie crusts, I used baking potatoes as my crust. This was so simple, plus it made the dish a little healthier. I love to sneak vegetables in my recipes whenever I can! Let me know if you have any questions.
Ham and Potato Quiche
Ingredients:
2 Medium Baking Potatoes
1 Cup Chopped Broccoli
1 Cup Diced Ham
1/4 Cup Diced Red Bell Pepper
1/3 Cup Mayonnaise
6 Eggs
1/3 Cup Milk
1 1/2 Cups Shredded Colby Cheese
1. Preheat oven to 350 degrees. Spray a glass bottom pie pan.
2. Peel baking potatoes. Cut in half and thinly slice. Layer potato slices on bottom of pie pan.
3. Layer chopped broccoli, ham, and bell peppers on top of potato slices.
4. In a blender or Magic Bullet, whip together mayo, eggs and milk until creamy and frothy. When finished, gently pour over vegetables.
5. Bake in the oven for 30 minutes. After 30 minutes add cheese to the top of the quiche and bake for another 15 minutes. When finished, the bottom of the quiche should be light brown and the cheese should be completely melted and bubbly.
Ingredients:
2 Medium Baking Potatoes
1 Cup Chopped Broccoli
1 Cup Diced Ham
1/4 Cup Diced Red Bell Pepper
1/3 Cup Mayonnaise
6 Eggs
1/3 Cup Milk
1 1/2 Cups Shredded Colby Cheese
1. Preheat oven to 350 degrees. Spray a glass bottom pie pan.
2. Peel baking potatoes. Cut in half and thinly slice. Layer potato slices on bottom of pie pan.
3. Layer chopped broccoli, ham, and bell peppers on top of potato slices.
5. Bake in the oven for 30 minutes. After 30 minutes add cheese to the top of the quiche and bake for another 15 minutes. When finished, the bottom of the quiche should be light brown and the cheese should be completely melted and bubbly.
Sunday, February 21, 2010
What to do with ham and potatoes?
Happy Anniversary What's for Leftovers? readers! It's been one month since our blog was started! I have really enjoyed sharing my recipes with everybody and I love reading your comments. I look forward to more cooking suggestions and ideas from you! To celebrate, Andy and I are taking our little ones to McDonalds tonight and not cooking. So tomorrow night, tune in for leftover McDonalds :)
Since today is rainy and cozy, I made my family Cheesy Ham and Potato Soup for lunch. It made our house smell great while I was cooking it and then it tasted delicious when we ate it. Plus, I was able to use up the rest of the ham my mom and dad had bought me from the Amish store at the Lake of the Ozarks. After the soup was done cooking, the cheese separated from the broth a bit. When I make this soup again, I'll make a paste out of a little bit of broth and flour. I'll mix it into the soup and bring it to a boil. This should make it a little bit thicker and help with the problem of separating. If you make the soup and include this step, let me know how it turns out.
Cheesy Ham and Potato Soup
Ingredients:
4 Medium Baking Potatoes
3 Medium Carrots
1/2 Cup Choppped Yellow Onion
1 Cup Ham Chunks
1 Can Chicken Broth (I used reduced sodium/fat-free)
1 Can Evaporated Milk (I used fat-free)
1/2 Cup Water
Salt
Pepper
1 Cup Shredded Colby Jack Cheese
Peel and chop potatoes and carrots. Put potatoes, carrots, and onions into a medium-sized soup pot. Add ham, chicken broth, evaporated milk and water. Start cooking on high. Stir frequently, so milk won't burn. After soup starts to boil, turn burner down to medium and cook for 30 minutes. Continue stirring frequently so soup won't boil over or burn. After 30 minutes, potatoes, onions and carrots should be completely cooked. Add salt and pepper to taste. Toss in shredded cheese, let it melt and then turn off burner. Serve as is, or topped with croutons. This recipe will make enough soup for 4 adults.
Since today is rainy and cozy, I made my family Cheesy Ham and Potato Soup for lunch. It made our house smell great while I was cooking it and then it tasted delicious when we ate it. Plus, I was able to use up the rest of the ham my mom and dad had bought me from the Amish store at the Lake of the Ozarks. After the soup was done cooking, the cheese separated from the broth a bit. When I make this soup again, I'll make a paste out of a little bit of broth and flour. I'll mix it into the soup and bring it to a boil. This should make it a little bit thicker and help with the problem of separating. If you make the soup and include this step, let me know how it turns out.
Cheesy Ham and Potato Soup
Ingredients:
4 Medium Baking Potatoes
3 Medium Carrots
1/2 Cup Choppped Yellow Onion
1 Cup Ham Chunks
1 Can Chicken Broth (I used reduced sodium/fat-free)
1 Can Evaporated Milk (I used fat-free)
1/2 Cup Water
Salt
Pepper
1 Cup Shredded Colby Jack Cheese
Peel and chop potatoes and carrots. Put potatoes, carrots, and onions into a medium-sized soup pot. Add ham, chicken broth, evaporated milk and water. Start cooking on high. Stir frequently, so milk won't burn. After soup starts to boil, turn burner down to medium and cook for 30 minutes. Continue stirring frequently so soup won't boil over or burn. After 30 minutes, potatoes, onions and carrots should be completely cooked. Add salt and pepper to taste. Toss in shredded cheese, let it melt and then turn off burner. Serve as is, or topped with croutons. This recipe will make enough soup for 4 adults.
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