MommaCooks

posted by Nina on Feb 2

This recipe is from The Biggest Loser. I have never personally watched the show, but it seems like they make some pretty good pancakes.

Ingredients:
6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Instructions:
In a blender, blend all ingredients until smooth.

Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray.

For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed.

We had these with eggs, sausage and fruit salad.

What did the family think? I thought these turned out great. I put a little extra cinnamon in them, so they were great with butter and syrup on them. Everyone else at the table gobbled them down, too.

Did I change anything? Just a teensy bit more cinnamon was added.

Where did this recipe come from? The Biggest Loser

photo from Goop

posted by Nina on Jan 26

I don’t know why, but it took me forever to learn how to make a pancake without either burning it or having it be soggy in the middle. I think it was a matter of realizing that I didn’t have to turn the heat up to max…pancakes cook slow and steady and take a little bit of patience and watching. I must have figured it out because these pancakes were scrumptious and I didn’t burn any of them.

Ingredients:
1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla

Instructions:
Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta**, milk, egg yolks, and vanilla in a separate bowl.

Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

**Sometimes foods like yogurt and ricotta form a little puddle on top when they are in their packaging. When spooning out the ricotta to make these pancakes, pour off that liquid first.

We had these with scrambled eggs and a fruit salad.

What did the family think? Everyone who was here for dinner last night LOVED them. (Hubs was out of town.)

Did I change anything? I was out of vanilla (STILL! I thought I had purchased some) so I used a teensy weensy bit of almond extract instead and it turn out great.

Where did this recipe come from? The Kitchn

Photo from Goop

posted by Nina on Dec 14

We had breakfast for dinner last night and these were a HUGE hit!

Ingredients:
1 cup milk
1 egg, separated
1/2 cup plain pureed pumpkin
1/2 tsp vanilla extract
3 Tbsp canola oil
2 Tbsp brown sugar
3/4 cup whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg

Instructions:
Preheat waffle iron.

In a large bowl, combine milk, egg yolk, pumpkin, vanilla, oil and brown sugar together.

Pour in remaining dry ingredients to the wet and slowly incorporate.

Spray waffle iron with non stick cooking spray. Pour about 1/2 cup of batter onto waffle iron. Close the top slowly. Cook about 2 minutes or until waffles are crispy.

Did I change anything? Well, since I didn’t read the whole recipe through before I started cooking, I put in the egg yolk and tossed the egg white before realizing I was supposed to beat the egg white to stiff peaks and then fold it in. So, I skipped that whole step and the waffles turned out just fine which is why I didn’t include it in the recipe above.

What did the family think? Yum!

Where did this recipe come from? The Spiffy Cookie

posted by Nina on Dec 13

My husband isn’t always a big soup fan and was complaining just a teensy weensy bit when he realized we were having soup for dinner. I think it was at around the third bite when he said, “Wow, this is really good.”

Ingredients:

2 tablespoons butter
1/2 large onion, diced
3 cloves garlic, minced
2 large ribs celery, diced
1-7 oz. can whole fire roasted green chiles, drained & diced
6 cups chicken broth
1/2 teaspoon chili powder
1 teaspoon ground cumin
salt & pepper, to taste
2 large carrots, peeled and finely diced
1 cup frozen sweet corn
2 cups diced, roasted chicken {optional}
3/4 cup heavy cream
1/4 cup all purpose flour {optional}
grated cheddar cheese (garnish)
chopped cilantro (garnish)
broken tortilla chips (garnish)

Instructions:
Heat large pot over medium heat. Melt butter and saute onions and celery until onions are translucent, 5 minutes. Stir in garlic and green chiles and saute 3 minutes. Pour in chicken broth, chili powder, cumin, salt and pepper and bring to boil. Cover pot with well fitting lid and reduce to simmer. Simmer soup 10-15 minutes and then remove from heat. Using an immersion blender, puree soup and return to heat. Stir in carrots and cook until softened, about 5 minutes. Stir in corn and chicken.

Place flour into small bowl and slowly whisk in cream to prevent lumps. {If there seems to be lumps, you can always pour it through a strainer first!} Pour this mixture into hot soup and cook until it thickens slightly. Taste and readjust seasonings adding more salt and pepper, if needed.

Serve hot with any desired toppings.

We had this with some fresh pineapple.

Did I change anything? No, but I was thinking the next time I make this that I could add some lentils instead of chicken. The lentils would thicken it up a little more and add protein.

What did the family think? The boys didn’t eat this, but hubby and I did and we REALLY liked it.

Where did this recipe come from? Lauren’s Latest

posted by Nina on Dec 6

A little bit spicy, but it can definitely be tweaked so it’s not so spicy.

Ingredients:
4 teaspoons creole seasoning
2 garlic cloves, minced
4 salmon fillets (6 ounces each)
1/4 cup minced fresh parsley (I used dried.)

Instructions:
In a large resealable plastic bag, combine the first three ingredients. Add salmon; shake to coat.

Place salmon on a broiler pan or baking sheet. Broil 6 in. from the heat for 10-14 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Did I change anything? I left out the ground pepper that was in the original recipe.

What did the family think? Hubby and I liked it and it was a good departure from how I have been making salmon lately.

Where did this recipe come from? Taste of Home

Photo from Taste of Home

posted by Nina on Nov 30

Not only does this turn out amazing, but it so much easier to make it this way. We had this for dinner last night with eggs, bacon and fruit salad and it was a HUGE hit! I made extra so we would have some for breakfast the next day, too. If you are wondering what kind of bread to use, I ended up using some cinnamon bread I had purchased that turned out to be kind of dry and no one would eat it, but it was the perfect bread for this recipe since it already had a little cinnamon in it.

Ingredients:
6 eggs
1 1/2 cups milk
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoons brown sugar
10-12 slices bread

Instructions:
Preheat the waffle iron and spray the surface with non-stick cooking spray.

In a large bowl, whisk the eggs until frothy, then add the remaining ingredients and whisk until mixed.

Dip 1 slice of bread into mixture, covering both sides. Place in the waffle maker.

Repeat with whatever number of slices will fit in the waffle iron.

Cook until golden brown, about 3 minutes.

Did I change anything? I reduced the amount of brown sugar. The original recipe called for 2 T.

What did the family think? Thumbs up…way up! They asked for seconds and then went back for thirds. We had it for breakfast this morning, too.

Where did this recipe come from? Group Recipes

posted by Nina on Nov 10

This looks like it’s hard to make. It’s not, but let your family think you worked for hours in the kitchen whipping up this fancy looking dinner that tastes great and will make your house smell fantastic.

Ingredients:
1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese
Melted Butter
Garlic Powder
Parmesan cheese
Parsley flakes
Parchment paper (not necessary, but will make things a lot easier)

Instructions:
Preheat oven to 350 degrees.

Spray counter lightly with non-stick cooking spray or use parchment paper (I highly recommend using parchment paper for when you have to transfer this to the baking sheet). Roll loaf or combined dinner rolls into a 12×16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly.

Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese.

Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. (If you used parchment paper just transfer everything onto the backing sheet.)

Brush with butter and sprinkle with Parmesan cheese, garlic powder and parsley.

Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Did I change anything? I added garlic powder and brushed it with butter since a friend of mine had made this earlier in the week and thought it would taste better that way.

What did the family think? Yum! Everyone had seconds.

Where did this recipe come from? Rhodes Bread

photo from Rhodes Bread

posted by Nina on Oct 24

My husband sent me a link the other day explaining how to make waffle iron eggs. I thought I would humor him and give it a try and I am SO glad that I did. First of all, they’re fun. Eggs shaped like a waffle? What’s not fun about that? Also, for some reason, when eggs come out of a waffle iron, they can be eaten as a finger food which is great if you have little ones.

Ingredients:
5 eggs, scrambled
1/4 cup shredded cheddar cheese, optional
Cooking spray

Instructions:
Heat up your waffle iron.

While that is heating up, scramble the eggs and put in the cheese.

When the waffle iron is ready, spray liberally with cooking spray.

Pour eggs in the waffle iron, close the lid and wait. Check on them after about a minute. Continue to check on them until they are as done as you want them. Be careful though, eggs in a waffle iron create a lot of hot steam.

I used a pair of cooking tongs and a spatula to slide the eggs out of the waffle iron.

What did the family think? Thumbs up from everyone, even the youngest who isn’t a huge egg fan.

Where did this recipe come from? adapted from a recipe from The Novice Chef

(I know this picture is terrible, but it’s all I’ve got. Trust me, they are yummy.)

posted by Nina on Oct 21

This is a no fail way to make pizza dough that doesn’t involve yeast. One recipe makes two pizza which works out perfectly for our house…one pizza for the kids and one for the adults. There is also something very rewarding about making your own pizza dough. I highly recommend it.

Ingredients:
3 cups flour
1 T baking powder
1/2 tsp salt
12 oz can beer (use a light kind or your crust will taste “hoppy”)
olive oil

Instructions:
Preheat oven to 450 degrees.

Combine the flour, baking powder and salt in a large bowl and mix thoroughly.

Pour in the beer and mix well.

Spread a handful of flour on your work surface and dump the dough onto it.

Toss the dough around to coat it with flour and prevent it from sticking.

Knead it 2 or 3 times.

Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas.

For a deep dish pie do not divide.

Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle.

Brush crust with olive oil lightly and then add your sauce and toppings.

Bake for 12- 15 minutes or until golden brown on top.

What did the family think? I made two batches of this which made two deep dish pizzas. I think everyone would have been happier had I just made one batch of it that would have made two thin crust pizzas. Our oldest and I liked the crust the way it was, but hubby and our youngest weren’t too thrilled.

photo by me

posted by Nina on Oct 12

This could have easily come from a restaurant. It was so good and so different than the pasta dishes I usually make. Everyone loved it and we even had enough left over for the boys to take it in their lunch boxes to school too.

Ingredients:
1 (20-oz.) package refrigerated four-cheese ravioli (or whatever kind you like)
1 (16-oz.) jar sun-dried tomato Alfredo sauce (I found some by Classico)
2 tablespoons white wine
15 oz. can diced tomatoes, throughly drained
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese

Instructions:
Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan.

Stir in tomatoes and basil and cook over medium-low heat 5 minutes or until thoroughly heated.

Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese.

What did the family think? Thumbs up from everyone!

Where did this recipe come from? My Recipes