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Shrimp Chili Cornbread Casserole

August 23, 2015 Leave a Comment

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole, here we make a low-fat shrimp and vegetable chili. This chili is quite tasty on its own, and top it with a layer of golden cornbread for a delicious casserole, that can be made ahead.

Shrimp Chili Cornbread Casserole Recipe

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (about 5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. cinnamon

1 tsp salt

2 (14 oz.) cans no-salt-added diced tomatoes

1 ½ lbs. raw shrimp (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping

1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

To Prepare Filling: Heat 2 tsp. oil in Dutch oven over medium heat. Add onion and bell pepper; cook: stirring often, until softened, about 3 minutes. Add garlic and cook, stirring 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and 1 tsp. salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To Prepare Cornbread Topping: Whisk cornmeal, flour, baking powder and ½ tsp. salt in a large bowl. Whisk, ¼ cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir until moistened. Drop by heaping Tbsp. over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving. 12 servings

**Bake, let cool 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350 F. oven for 1 hour.

(Recipe for Shrimp Chili Cornbread Casserole, Diabetic Connect, 2015)

Filed Under: Savory Tagged With: chili powder, chopped onion, cumin, flour, fresh cilantro, green bell pepper, honey, medium zucchini, no-salt-added tomato sauce, nonfat milk, raw shrimp, yellow cornmeal

Citrus-Raspberry Coffee Cake

March 18, 2015 Leave a Comment

Citrus-Raspberry Coffee Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Orange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners’ sugar for a pretty finishing touch.

Pat Harlow Cataldo, Idaho

Citrus-Raspberry Coffee Cake Recipe

Citrus-Raspberry Coffee Cake

3 cups flour

2 cups sugar

3 tsp. baking powder

1 tsp. salt

4 eggs

1 cup canola oil

½ cup orange juice

1 tsp. lemon extract

2 cups fresh or frozen unsweetened raspberries

Confectioners’ sugar

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, oil, orange juice and extract. Stir into dry ingredients just until moistened.

Pour half of the batter into a greased and floured 10 inch fluted tube pan. Sprinkle with raspberries. Top with remaining batter. Bake at 350 F. for 55-65 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. 16 servings

(Recipe for Citrus-Raspberry Coffee Cake was in www.tasteofhome.com, 2015)

Filed Under: Cake Recipes Tagged With: baking powder, canola oil, Eggs, flour, frozen unsweetened raspberries, lemon extract, orange juice

Apple Cinnamon Bread

February 22, 2015 Leave a Comment

Apple Cinnamon Bread

This recipe, Apple Cinnamon Bread, was posted on facebook by my cousin, Julie Lincks.

Apple Cinnamon Bread Recipe

Apple Cinnamon Bread

1/3 cup brown sugar (not packed)

1 tsp. cinnamon

2/3 cup sugar

½ cup butter, softened

2 eggs

1 ½ tsp. vanilla

1 ½ cups flour

1 ¾ tsp. baking powder

½ cup milk

1 apple, peeled and chopped

Preheat oven to 350 F. Grease and flour 9×5 inch loaf pan. Mix brown sugar and cinnamon in a bowl; set aside. Beat sugar and butter in bowl with electric mixer until smooth and creamy. Beat in eggs and vanilla.

Combine flour and baking powder in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half of the batter into loaf pan; add ½ of apples and brown sugar mixture. Lightly pat apples into batter.

Pour remaining batter over apples layer; top with apples and add the rest of sugar and cinnamon; then swirl brown sugar mixture through apples using a spoon.

Bake 30 – 40 minutes until toothpick comes out clean.

(Recipe for the Apple Cinnamon Bread, is from Julie Lincks, 2014)

Filed Under: Bread Recipes Tagged With: apple, brown sugar, butter, cinnamon, flour, milk

Sugar-Free Chocolate Cream Puffs

February 15, 2015 Leave a Comment

Sugar-Free Chocolate Cream Puffs

This recipe, Sugar-Free Chocolate Cream Puffs is from Diabetic Connect. Desserts and sweets can be a challenge when living with diabetes. Why don’t you try these puffs?

Sugar-Free Chocolate Cream Puffs Recipe

Sugar-Free Chocolate Cream Puffs

Cream Puff Ingredients:

1 cup water

½ cup margarine or butter

1 cup flour

4 large eggs

Filling Ingredients:

1 cup heavy or whipping cream

1 Tbsp. unsweetened cocoa

1 package (4 servings) chocolate flavor sugar-free instant pudding and pie filling

1 ¼ cup 2% milk

Preheat oven to 400 F.

To prepare cream puffs, heat water and margarine until margarine melts and mixture boils. Remove saucepan from heat. Add flour all at once. With a wooden spoon, stir vigorously until mixture leaves side of pan and forms a ball. Add eggs, ONE AT A TIME, beating well with wooden spoon after each addition until batter is a smooth and satiny. Drop batter by tablespoonfuls onto greased cookie sheet, making 12 mounds.

Bake 30 to 40 minutes until golden brown. Turn off oven. Let puffs remain in oven 15 minutes. Cool on wire rack.

While cooling, prepare filling. In a small bowl, with mixer at medium speed, beat cream and unsweetened cocoa until stiff peaks form; set aside. In a large bowl, prepare pudding as directed on package, using only 1 ¼ cups of milk. Using a rubber spatula, gently fold whipped cream into chocolate pudding.

To assemble, carefully slice cream puffs in half. Remove loose, uncooked batter. Fill puffs with whipped cream, replace tops. Refrigerate until served.

(Recipe for Sugar-Free Chocolate Cream Puffs came from Diabetic Connect, 2015)

Filed Under: Savory Tagged With: chocolate sugar-free instant pudding, flour, large eggs, margarine, unsweetened cocoa, whipping cream

Apple Dumplings

January 25, 2015 Leave a Comment

Apple Dumplings

This recipe, Apple Dumplings, came to me in a mailing from Family Circle. I hope you enjoy it.

Apple Dumplings Recipe

Apple Dumplings

2 cups sugar

2 cups water

¼ cup butter or margarine

¼ tsp. cinnamon

¼ tsp. nutmeg

2 cups flour

2 tsp. baking powder

½ tsp. salt

¾ cup shortening

2/3 cup milk

¼ cup sugar

½ tsp. cinnamon

3 cups shredded, peeled cooking apples (3 to 4 medium); Golden Delicious, Rome, Granny Smith,

Johathan or Newtown Pippin

Sauce: In large saucepan, combine 2 cups sugar, water, butter, ¼ teaspoon cinnamon and nutmeg. Bring to boil. Boil 5 minutes; set aside (should have about 2 cups sauce).

Dough: In large mixing bowl, combine flour, baking powder and salt. Using pastry blender, cut in shortening until pea-size. Make a well in the center. Add milk all at once. Stir just until moistened. Knead dough on lightly floured surface 10 to 12 strokes or until nearly smooth. Roll out to 12×10 inch rectangle.

Filling: Combine ¼ cup sugar and ½ teaspoon cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from long side. Pinch seam to seal. Cut into twelve 1 inch thick pieces. Place in a 13×9 inch baking pan. Pour sauce over dumplings. Bake in 350 F. oven about 50 minutes or until golden. Cool in pan 30 minutes before serving. 12 servings

(Recipe for Apple Dumplings was in www.tasteofhome.com, 2015)

Filed Under: Bread Recipes, Savory Tagged With: cinnamon, cooking apples, flour, nutmeg, shortening

Cracklin’ Wings

February 25, 2014 Leave a Comment

Cracklin’ Wings

This recipe, Cracklin’ Wings is from Diabetic Connect. Dig in!

Cracklin’ Wings Recipe

Cracklin’ Wings

24 whole chicken wings

1 cup flour

1 tsp. garlic powder

½ tsp. celery seed

¼ tsp. ground chipotle pepper

½ tsp. salt

½ tsp. pepper

Optional: ½ cup butter

4 ½ oz. hot sauce (Frank’s)

1 Tbsp. white vinegar

1 lime, juiced

Wash chicken wings and pat dry. Separate drummies from paddles, and cut off wing tips.

In 2 cookie sheets with foil and spray with nonstick cooking spray. Put flour, pepper, garlic powder and salt in ziplock bag; shake to mix. Add wing pieces, a few at a time, and shake to coat. Put flour-coated wings on foil-covered cookie sheets. Bake in ore-heated 375 F. oven to 1 ½ hours, moving wings pieces around after 45 minutes so they won’t stick to the foil.

When wings are done, melt butter in medium saucepan. Add hot sauce, vinegar, and lime juice. Turn off heat. Toss wings with sauce; and serve.

(Recipe for Cracklin’ Wings came from Diabetic Connect, 2014

Filed Under: Savory Tagged With: celery seed, flour, Frank's hot sauce, ground chipotle pepper, lime, white vinegar

Peach Crumble Dessert

August 27, 2013 Leave a Comment

Peach Crumble Dessert

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Old-fashioned, delicious and easy to make describes this yummy dessert. It’s wonderful served with ice cream.

Nancy Horsburgh Everett, Ontario

Peach Crumble Dessert Recipe

Peach Crumble Dessert

6 cups sliced peeled ripe peaches

¼ cup packed brown sugar

3 Tbsp. flour

1 tsp. lemon juice

½ tsp. grated lemon peel

½ tsp. cinnamon

Topping: 1 cup flour

1 cup sugar

1 tsp. baking powder

¼ tsp. salt

¼ tsp. ground nutmeg

1 egg, lightly beaten

½ cup butter, melted and cooled

Vanilla ice cream, optional

Preheat oven to 375 F. Place peaches in a greased shallow 2 ½ qt. baking dish. In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.

Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.

Bake 35-40 minutes. Serve with ice cream. 10-12 serving

(Recipe for Peaches Crumble Dessert was in tasteofhome.com)

Filed Under: Savory Tagged With: brown sugar, flour, grated lemon peel, nutmeg, peaches, sugar

Oatmeal Pancakes

June 2, 2013 Leave a Comment

Oatmeal Pancakes

These delicious oatmeal pancakes are from Donna Whalen. They are especially wonderful with fresh fruit.

Oatmeal Pancakes Recipe

Oatmeal Pancakes

¾ cup oat flour (1 cup whole oats (not “instant”) in a food processor)

1 cup flour

2 Tbsp. sugar

1 ½ tsp. baking powder

¼ tsp. baking soda

½ tsp. CINNAMON

Pinch of freshly NUTMEG

¾ tsp. KOSHER FLAKE SALT

3 Tbsp. butter, melted and cooled slightly (plus 1-2 tsp. extra for the pan)

1 ¼ cups buttermilk

1 cup cooked oatmeal, not “instant” (see Note)

1 Tbsp. honey

2 large eggs

¼ cup finely chopped pecans

Mix together the oat flour, flour, sugar, baking powder, baking soda, CINNAMON, NUTMEG and salt in a large bowl. In a smaller bowl, stir the melted cooled butter, buttermilk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients only until combined. Fold in the pecans. Do not over mix; the batter will have a uniform appearance.

Heat a griddle over medium-high heat until water sizzles when dripped onto the pan. Lightly coat the pan with 1 tsp. melted butter. Drop batter into the pan in ¼ cup mounds. Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is dark golden brown, about 5 minutes total. Wipe the pan with a cloth before continuing with the next round of pancakes. Add a bit more butter if needed. You may keep the pancakes warm in a 200 F. oven, if needed, until all are completed. It takes 5 minutes per batch. 24 or so pancakes

Note: To make oatmeal; bring 2 cups of water, 1 cup of whole rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool.

(Recipe for Oatmeal Pancakes came from Penzeys Spices)

Filed Under: Savory Tagged With: buttermilk, cooked oatmeal, flour, honey, oat flour

Orange-Ricotta Pancakes

May 18, 2013 Leave a Comment

Orange-Ricotta Pancakes

This recipe makes fluffy, light pancakes.

Orange-Ricotta Pancakes Recipe

Orange-Ricotta Pancakes

¾ cup part-skim ricotta cheese

3 large eggs, separated

2 Tbsp. orange juice

½ tsp. orange zest

¼ cup nonfat milk

2/3 cup flour

¼ cup sugar

½ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

4 tsp. butter, divided

Combine the ricotta, egg yolk, orange juice and zest and milk in a bowl. Combine flour, sugar, baking powder and soda, and salt in a second bowl; stir in ricotta mixture.

Beat egg white with a hand or stand mixer until they form stiff peaks. Stir one-third of them into ricotta mixture; gently fold in the remaining whites.

Melt 1 tsp. of butter in a large, nonstick skillet over medium heat. Working in batches, spoon ¼ cup batter into the skillet for each pancake. When bubbles appear on surface and underside is lightly browned on edges, about 3 minutes, turn pancakes and cook until underside is again browned, another 2 minutes. 4 servings (12 pancakes)

(Recipe for Orange-Ricotta Pancakes was in Newsday, Thursday, May 9, 2013)

Filed Under: Savory Tagged With: baking powder and soda, flour, orange juice and zest, part-skim ricotta cheese

Shrimp Chili Cornbread Casserole

Citrus-Raspberry Coffee Cake

Apple Cinnamon Bread

Sugar-Free Chocolate Cream Puffs

Apple Dumplings

Cracklin’ Wings

Peach Crumble Dessert

Oatmeal Pancakes

Orange-Ricotta Pancakes

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