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Monday, February 28, 2011

♥ Pineapple Angel Dessert ♥

Ingredients:
* 2 cans (8 ounces each) crushed pineapple, drained
* 2 tablespoons sugar
* 2 tablespoons heavy whipping cream
* 1/8 teaspoon ground cinnamon
* Dash ground ginger
* 4 slices prepared angel food cake (1 inch thick)
* Confectioners' sugar
* Toasted coconut

Directions:
* In a small saucepan, combine the pineapple, sugar, cream, cinnamon and ginger. Cook and stir over medium heat for 5 minutes.
* Meanwhile, place the cake on a baking sheet and sprinkle with confectioners' sugar. Broil 5-6 in. from the heat for 3-4 minutes or until golden brown. Drizzle sauce over the cake; sprinkle with coconut.

Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 157 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 216 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein.

~~Taste of Home Meals in Minutes Calendar Annual 2001~~

Saturday, February 26, 2011

♥ Light Pumpkin Cake ♥

Ingredients:
* 1 can (15 ounces) solid-pack pumpkin
* 1-2/3 cups sugar
* 2 eggs
* 1/2 cup egg substitute
* 1/2 cup buttermilk
* 1/2 cup canola oil
* 1/4 cup unsweetened applesauce
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 3 teaspoons ground cinnamon
* 2 teaspoons baking soda
* 1 teaspoon salt
* 1/4 cup chopped pecans

FROSTING:
* 1 package (8 ounces) reduced-fat cream cheese
* 1/4 cup butter, softened
* 3 cups confectioners' sugar
* 2 teaspoons vanilla extract

Directions:
* In a large bowl, combine the first eight ingredients; beat until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans.
* Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
* For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Yield: 18 servings.

Nutrition Facts: 1 piece equals 345 calories, 13 g fat (4 g saturated fat), 40 mg cholesterol, 380 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.

~~Light & Tasty October/November 2007~~

Thursday, February 24, 2011

♥ Guess what I got in the mail?? ♥

OMGoodness!! I am soooo excited! I know, I know, you couldn't tell. ;) I came home and thought, "What is that package on the doorstep? I haven't ordered anything." I even had no clue when I read the return address. So I opened it and what did I find?


Laura Childs' latest book!! It isn't even out in stores yet! This woman is such a dear. I have been receiving her books in the mail from her and I dearly LOVE her Tea Shop Mystery books! I even found myself praying for snow so I could stay home and read it! LOL. Well, the spring cleaning may have to wait this weekend and I know I'll sit down to read and end up reading the entire book! I just can't put them down. :) If you haven't read any of her books, you really should. She also has a Scrapbooking series and a Cackleberry Club cafe series you might enjoy too. I love them too, but you know TEA is #1 is my heart.

She always includes tea recipes in the back of her Tea Shop Mystery books, tea party ideas, and tea resources...which I'm included in! My dear friend Bernideen is listed too!

Hope you're having a TEA-rrific day!
Sheri

♥ Old-Fashioned Banana Cake ♥

Ingredients:
* 3 cups all-purpose flour
* 1-1/2 cups sugar
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon baking soda
* 2 eggs
* 2 egg whites
* 1/2 cup unsweetened applesauce
* 1/2 cup canola oil
* 1-1/2 teaspoons vanilla extract
* 1 can (8 ounces) unsweetened crushed pineapple, undrained
* 2 cups cubed firm bananas
* 1 jar (10 ounces) maraschino cherries, drained
* 1/2 cup chopped walnuts
* 1-1/2 teaspoons confectioners' sugar

Directions:
* In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, egg whites, applesauce, oil and vanilla. Beat into dry ingredients just until combined. Stir in pineapple. Fold in the bananas, cherries and walnuts.
* Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add the batter. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Yield: 16 servings.

Nutrition Facts: 1 slice equals 304 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 258 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

~~Light & Tasty June/July 2006~~

Tuesday, February 22, 2011

♥ Parmesan Knots ♥

Ingredients:
* 1 tube (12 ounces) refrigerated buttermilk biscuits
* 1/4 cup canola oil
* 3 tablespoons grated Parmesan cheese
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 teaspoon dried parsley flakes

Directions:
* Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
* In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Yield: 2-1/2 dozen.
Nutrition Facts: 1 knot equals 46 calories, 2 g fat (trace saturated fat), trace cholesterol, 105 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

~~Taste of Home August/September 2009~~

Sunday, February 20, 2011

♥ Spinach Bacon Tartlets ♥

Ingredients:
* 1 package (8 ounces) reduced-fat cream cheese
* 1 egg white
* 1/2 cup frozen chopped spinach, thawed and squeezed dry
* 3 tablespoons chopped green onions (white part only)
* 1 teaspoon salt-free seasoning blend
* 1/4 teaspoon ground nutmeg
* 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
* 3 turkey bacon strips, diced and cooked

Directions:
* In a small bowl, beat the first six ingredients until blended. Spoon filling into tart shells. Place on an ungreased baking sheet.
* Bake at 350° for 10 minutes. Sprinkle with bacon; bake 2-5 minutes longer or until filling is set and shells are lightly browned. Serve warm.

Yield: 2-1/2 dozen.

Nutrition Facts: 1 tartlet equals 46 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 63 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

~~Healthy Cooking June/July 2008~~

Friday, February 18, 2011

♥ Tea Infusers! Plus more goodies to come! ♥

I've been beading and making jewelry for some time now, but started "playing" and decided to bead my tea infusers...

Tea pot charm and crystal bead

Sewing charms and more beads!

I had so much fun making them, I decided to add beaded tea infusers to my Etsy store. :)

I enjoy tea so much & sharing on this blog, I think I should add more tea items to my shop and so I think I will concentrate on adding those type of items in the future. I have ideas for teacup candles, tea towels, pot holders & trivets...all with a tea-theme, of course! Any ideas or suggestions would be most welcome! :)

Hope you have a tea-riffic weekend!!
Sheri

Wednesday, February 16, 2011

♥ Shrimp & Cucumber Rounds ♥

Ingredients:
* 1/2 pound cooked medium shrimp, peeled, deveined and finely chopped
* 1/2 cup reduced-fat mayonnaise
* 2 green onions, thinly sliced
* 1 celery rib, finely chopped
* 1 teaspoon dill pickle relish
* Dash cayenne pepper
* 1 medium English cucumber, cut into 1/4-inch slices

Directions:
* In a small bowl, combine the first six ingredients. Spoon onto cucumber slices. Serve immediately.

Yield: 3 dozen.

Nutrition Facts: 1 appetizer equals 20 calories, 1 g fat (trace saturated fat), 11 mg cholesterol, 38 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: Free food.

~~Simple & Delicious June/July 2010~~

Monday, February 14, 2011

♥ Chocolate-Raspberry Fondue ♥

Ingredients:
* 1 package (14 ounces) caramels
* 2 cups (12 ounces) semisweet chocolate chips
* 1 can (12 ounces) evaporated milk
* 1/2 cup butter
* 1/2 cup seedless raspberry jam
* Frozen pound cake, thawed
* Assorted fresh fruit

Directions:
* In a large saucepan, combine the first five ingredients. Cook over low heat until caramels, chips and butter are melted, about 15 minutes. Stir until smooth.
* Transfer to a 1-1/2-qt. slow cooker or fondue pot. Serve warm with pound cake or fruit.

Yield: 5 cups.


~~Country Woman Christmas Annual 1999~~

Sunday, February 13, 2011

♥ Linzer Heart Cookies ♥

Ingredients:
* 1-1/4 cups butter, softened
* 1 cup sugar
* 2 eggs
* 3 cups all-purpose flour
* 1 tablespoon baking cocoa
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon ground cloves
* 2 cups ground almonds
* Raspberry jam
* Confectioners' sugar

Directions:

* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
* On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped or 2-1/2-in. round cookie cutter. From the center of half the cookies, cutout a 1-1/2-in. heart or round shape.
* Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
* Spread 1/2 teaspoon jam over the bottom of the solid cookies; Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.

Yield: 3 dozen.

~~Country Woman January/February 2003~~

Saturday, February 12, 2011

♥ Cherry Meringue Dessert ♥

Ingredients:
* 3 egg whites
* 1/4 teaspoon cream of tartar
* 3/4 cup sugar

FILLING:
* 1 package (3 ounces) cream cheese, softened
* 1/4 cup confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1 cup heavy whipping cream, whipped
* 1 can (21 ounces) cherry pie filling

Directions:
* Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
* Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. heart shape, building up edges slightly.
* Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely.
* In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place heart on a serving platter; fill with cream cheese mixture and top with pie filling.

Yield: 6 servings.

~~Taste of Home February/March 1997~~

Friday, February 11, 2011

♥ Cherry Bonbon Cookies ♥

Ingredients:
* 1/2 cup butter, softened
* 3/4 cup confectioners' sugar
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1/8 teaspoon salt
* 24 maraschino cherries

GLAZE:
* 1 cup confectioners' sugar
* 1 tablespoon butter, melted
* 2 tablespoons maraschino cherry juice
* Additional confectioners' sugar

Directions:
* In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine the flour and salt; gradually add to the creamed mixture.
* Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
* For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.

Yield: 2 dozen.


Nutrition Facts: 2 each cookies equals 225 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 113 mg sodium, 36 g carbohydrate, trace fiber, 2 g protein.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2001~~

Thursday, February 10, 2011

♥ Chocolate Chiffon Cake ♥

Ingredients:
* 7 eggs, separated
* 1/2 cup baking cocoa
* 3/4 cup boiling water
* 1-3/4 cups cake flour
* 1-3/4 cups sugar
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 1/2 cup canola oil
* 2 teaspoons vanilla extract
* 1/4 teaspoon cream of tartar

ICING:
* 1/3 cup butter
* 2 cups confectioners' sugar
* 2 ounces unsweetened chocolate, melted and cooled
* 1-1/2 teaspoons vanilla extract
* 3 to 4 tablespoons hot water
* Chopped nuts, optional

Directions:
* Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.
* Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
* For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

Yield: 16-20 servings.

~~Taste of Home February/March 1995~~

Wednesday, February 9, 2011

♥ Candy Bar Fudge ♥

Ingredients:
* 1 teaspoon butter
* 1 cup semisweet chocolate chips
* 1 cup butterscotch chips
* 1 can (16 ounces) chocolate fudge frosting
* 2 Snickers candy bars (2.07 ounces each), cut into 1/4-inch chunks, divided

Directions:
* Line a 9-in. square pan with foil and grease the foil with butter; set aside.
* In a large microwave-safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in frosting and half of the candy bar pieces. Spread into prepared pan. Sprinkle with remaining candy bar pieces. Refrigerate for 1 hour or until set.
* Cut fudge with a heart-shaped cookie cutter. Store in an airtight container in the refrigerator.

Yield: about 1-1/2 pounds.


Nutrition Facts: 1 serving (1 each) equals 93 calories, 5 g fat (3 g saturated fat), 1 mg cholesterol, 30 mg sodium, 13 g carbohydrate, trace fiber, trace protein.

~~Simple & Delicious January/February 2007~~

Tuesday, February 8, 2011

♥ Raspberry Swirled Brownies ♥

Ingredients:
* 1/2 cup butter, softened
* 1 cup sugar
* 1 can (16 ounces) chocolate syrup
* 4 eggs
* 1-1/2 cups all-purpose flour
* 1 package (3 ounces) cream cheese, softened
* 2/3 cup raspberry preserves
* 1 cup unsweetened raspberries
* Whipped cream, fresh raspberries and mint, optional

Directions:
* In a bowl, cream butter and sugar. Add chocolate syrup and eggs; mix well. Add flour and mix well. Beat cream cheese and preserves until smooth; gently stir in raspberries. Fold into the batter.
* Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool. Cut into 2-1/2-in. diamonds. Garnish with whipped cream, raspberries and mint if desired.

Yield: about 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 154 calories, 5 g fat (3 g saturated fat), 40 mg cholesterol, 55 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

~~Taste of Home February/March 1997~~

Sunday, February 6, 2011

♥ Raspberry Parfaits ♥

Ingredients:
* 2 ounces cream cheese, softened
* 2 tablespoons seedless raspberry jam
* 1/2 cup whipped topping, divided
* 1/2 cup fresh or frozen raspberries

Directions:
* In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping.
* Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.

Yield: 2 servings.

Nutrition Facts: 1 parfait equals 213 calories, 13 g fat (9 g saturated fat), 31 mg cholesterol, 84 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

~~Country Woman February/March 2009~~

Friday, February 4, 2011

♥ Cheese Souffles ♥

Ingredients:
* 4-1/2 teaspoons butter
* 4-1/2 teaspoons all-purpose flour
* 1/2 cup 2% milk
* 1/2 cup shredded cheddar cheese
* 2 eggs, separated

Directions:
* In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly.
* In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two 8-oz. ramekins or custard cups coated with cooking spray.
* Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Serve immediately.

Yield: 2 servings.


Nutrition Facts: 1 souffle equals 301 calories, 23 g fat (14 g saturated fat), 270 mg cholesterol, 350 mg sodium, 9 g carbohydrate, trace fiber, 15 g protein.

~~Cooking for 2, Fall 2006~~

Wednesday, February 2, 2011

♥ Lemon Curd Tartlets ♥

Ingredients:
* 3 eggs
* 1 cup sugar
* 1/2 cup lemon juice
* 1 tablespoon grated lemon peel
* 1/4 cup butter, cubed
* 1 package (1.9 ounces) frozen miniature phyllo tart shells, thawed
* Fresh raspberries, mint leaves and/or sweetened whipped cream, optional

Directions:
* In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
* Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

Yield: 15 tartlets.


Nutrition Facts: 1 tartlet equals 115 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 45 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

~~Taste of Home April/May 2009~~