tag:blogger.com,1999:blog-41350380274061247122024-03-19T07:39:24.443-05:00Manny-Approved RecipesI am starting this web-site to help other mom's who have picky toddlers. If you have any recipes that are "kid-approved" or that are just plain yummy and you want to share them, please forward them to me and I will post them for you. My email address is jennifer_ann_ramos@yahoo.comThe Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-4135038027406124712.post-84235247252868868792008-02-26T08:05:00.002-05:002008-02-26T08:07:07.312-05:00Gelatin Oranges<span style="font-family:arial;font-size:130%;color:#33ff33;">Ingredients:<br />Oranges<br />Orange gelatin<br />Water </span><br /><span style="font-family:arial;font-size:130%;color:#33ff33;"></span><br /><span style="font-family:arial;font-size:130%;color:#33ff33;">Cut the oranges in half from top to bottom and spoon the fruit from each half, leaving the peel intact. Prepare the gelatin according to the package directions, then pour it into the peel halves, adding fruit pieces if desired. </span><br /><span style="font-family:arial;font-size:130%;color:#33ff33;"></span><br /><span style="font-family:arial;font-size:130%;color:#33ff33;">Set the halves into ramekins or a muffin tin to keep them from tipping and carefully place them in the refrigerator. Let the gelatin set according to the package directions. </span><br /><span style="font-family:arial;font-size:130%;color:#33ff33;"></span><br /><span style="font-family:arial;font-size:130%;color:#33ff33;">Once they're ready, remove the orange halves from the refrigerator, cut them into wedges, and serve.</span><br /><span style="font-family:arial;font-size:130%;color:#33ff33;"></span><br /><span style="font-family:arial;font-size:130%;color:#33ff33;">Tip: For a colorful twist, try using other citrus fruits and gelatin flavors, such as grapefruit, lemon, and lime. Manny loved making these and they are so much more fun to eat than regular jello from a bowl.</span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-61069867117192694032008-02-25T08:52:00.001-05:002008-02-25T08:54:22.054-05:00Dessert Nachos<span style="font-family:arial;font-size:130%;color:#993399;">3 6-inch flour tortillas<br />Cooking spray<br />1 1/2 tablespoons sugar<br />1 1/2 cups fresh strawberries, cleaned and hulled<br />1 tablespoon orange juice<br />8 ounces vanilla yogurt<br />1 cup chopped strawberries<br />1/2 cup shredded coconut or white chocolate shavings </span><br /><span style="font-family:arial;font-size:130%;color:#993399;"></span><br /><span style="font-family:arial;font-size:130%;color:#993399;">To make the tortilla chips, heat the oven to 350°. Cut the tortillas into triangles, lay them on a baking sheet, and spritz them with cooking spray. </span><br /><span style="font-family:arial;font-size:130%;color:#993399;"></span><br /><span style="font-family:arial;font-size:130%;color:#993399;">Sprinkle 1 tablespoon of sugar over the tops of the tortillas and bake for 12 minutes or until crisp. </span><br /><span style="font-family:arial;font-size:130%;color:#993399;"></span><br /><span style="font-family:arial;font-size:130%;color:#993399;">For homemade strawberry sauce, combine the strawberries, orange juice, and the remaining 1/2 tablespoon sugar in a blender. Puree the ingredients until smooth. </span><br /><span style="font-family:arial;font-size:130%;color:#993399;"></span><br /><span style="font-family:arial;font-size:130%;color:#993399;">Once the chips have cooled, set them on a plate. To complete the buffet, set out separate bowls containing the strawberry sauce, yogurt, chopped strawberries, and coconut or chocolate shavings. Serves 4 to 6</span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-23395397720434746282008-02-14T13:42:00.001-05:002008-02-14T13:44:35.499-05:00Couscous Salad with TurkeyCouscous Salad with Turkey<br /><br /><br />3/4 cup orange juice<br />1 1/3 cups couscous<br />1/3 cup raisins<br />1/2 teaspoon salt<br />1/2 teaspoon freshly ground black pepper<br />6 tablespoons olive oil<br />1 cup shredded or julienned carrots<br />1/3 cup chopped walnuts, toasted<br />1 (1 1/2-pound) piece cooked turkey breast, cut crosswise into thin strips<br />3 cups torn fresh baby spinach<br /><br />In a medium saucepan, bring 1 1/2 cups of lightly salted water to a boil. Stir in 1/2 cup of the orange juice, the couscous, and the raisins. Cover the pan, then remove it from the heat and let it stand for 5 minutes, until the liquid is absorbed. Fluff the couscous with a fork and transfer the mixture to a large bowl to cool.<br /><br />In a small bowl, whisk together the remaining 1/4 cup of orange juice, 1/4 teaspoon of salt, and the pepper. Slowly whisk in the oil until it's well blended.<br /><br />Add the carrots, nuts, turkey, spinach, and remaining 1/4 teaspoon of salt to the couscous. Pour in the dressing and toss to mix.<br /><br />Makes 4 servings.The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-83309013413993098192008-02-05T19:08:00.000-05:002008-02-05T19:10:34.733-05:00Oatmeal Peanut Butter Bars<span style="font-family:arial;font-size:130%;color:#33ffff;">INGREDIENTS<br />1 cup peanut butter<br />1/2 cup packed brown sugar<br />1/2 cup corn syrup<br />1/3 cup butter<br />2 teaspoons vanilla extract<br />3 1/3 cups rolled oats<br />1/2 cup flaked coconut<br />1/2 cup sunflower seeds<br />1/2 cup raisins<br />1/2 cup semisweet chocolate chips </span><br /><span style="font-family:arial;font-size:130%;color:#33ffff;"></span><br /><span style="font-family:arial;font-size:130%;color:#33ffff;">DIRECTIONS<br />Preheat oven to 350 degrees F (175 degrees C).<br />In a large bowl stir together the peanut butter, the butter or margarine, the brown sugar, the syrup and the vanilla until smooth.<br />Add all the other ingredients. Stir well.<br />Press the mixture into 13 x 9 inch greased pan. Bake for 20-25 minutes. Let cool on wire rack before cutting into bars. </span><br /><span style="font-family:arial;font-size:130%;color:#33ffff;"></span><br /><span style="font-family:arial;font-size:130%;color:#33ffff;">Note on Recipe: I have made these granola bars several times and have tried different ingrediants (using dark chocolate chips and walnuts instead of sunflower seeds and semi-sweet).</span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-46688223159084642952008-02-01T07:08:00.000-05:002008-02-01T07:15:18.233-05:00Couscous Stuffed Peppers1 package couscous (I use parmesan)<br />3 green peppers<br />1/2 cup of shredded carrots<br />1/2 cup broccoli, chopped fine<br />1/2 cup grape tomatoes, sliced<br />1/2 cup real bacon bits, optional<br />1/2 cup parmesan cheese<br /><br />Preheat oven to 400 degrees.<br /><br />Cook couscous according to package directions. Cut tops and remove white membranes and seeds from green peppers. If peppers will not stand up-right, slice a small amount off the bottom (being careful not to make a hole) so they are level.<br /><br />Put vegetables (excpet tomatoes) into a microwave-safe bowl. Add 3 tablespoons of water and microwave for 2 minutes, until crisp-tender.<br /><br />Mix all ingredients together and fill peppers with filling. Bake for 20-25 minutes, until the green pepper begins to soften.The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-40534894936845764742008-01-28T13:51:00.000-05:002008-01-28T13:54:56.435-05:00Apple Sauce Oatmeal<span style="font-family:arial;font-size:130%;color:#33ccff;">1 package instant Quaker Oatmeal (any flavor)</span><br /><span style="font-family:arial;font-size:130%;color:#33ccff;">1/2 cup cold applesauce (I use either jarred apple sauce or homemade, if I have it on hand)</span><br /><span style="font-family:arial;font-size:130%;color:#33ccff;"></span><br /><span style="font-family:arial;font-size:130%;color:#33ccff;">Cook oatmeal according to the package directions (I use milk, just to get that extra calcium). Mix in applesauce. </span><br /><span style="font-family:arial;font-size:130%;color:#33ccff;"></span><br /><span style="font-family:arial;font-size:130%;color:#33ccff;">Makes two small servings.</span><br /><span style="font-family:arial;font-size:130%;color:#33ccff;"></span><br /><span style="font-family:arial;font-size:130%;color:#33ccff;">Note on Recipe: I decided to add cold applesauce to the oatmeal for Manny, not only does it help cool the hot oatmeal down, it adds a lot of flavor.</span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-48665434116643483672008-01-26T19:53:00.000-05:002008-01-26T19:59:41.348-05:00Broccoli–Cheddar Omelet<span style="font-family:arial;font-size:130%;color:#6633ff;">Broccoli–Cheddar Omelet</span><br /><br /><span style="font-family:arial;font-size:130%;color:#6633ff;">Ingredients</span><br /><span style="font-family:arial;font-size:130%;color:#6633ff;">2 large eggs </span><br /><span style="font-family:arial;font-size:130%;color:#6633ff;">2 tsp cold water </span><br /><span style="font-family:arial;font-size:130%;color:#6633ff;">Salt and black pepper </span><br /><span style="font-family:arial;font-size:130%;color:#6633ff;">1 tsp olive oil </span><br /><span style="font-family:arial;font-size:130%;color:#6633ff;">¼ cup shredded cheddar cheese</span><br /><span style="font-family:arial;font-size:130%;color:#6633ff;">½ cup cooked broccoli florets<br /></span><br /><span style="font-family:arial;font-size:130%;color:#6633ff;">Instructions<br />In medium bowl, whisk eggs until blended. Add water, salt, and pepper; whisk another 5 seconds. </span><br /><br /><span style="font-family:arial;font-size:130%;color:#6633ff;">Warm oil in 8- to 10-inch nonstick skillet over medium-high heat until hot but not smoking. Reduce heat to low; add egg mixture. Cook 10 seconds, until eggs are just set. </span><br /><span style="font-family:arial;font-size:130%;color:#6633ff;"></span><br /><span style="font-family:arial;font-size:130%;color:#6633ff;">Using a metal spatula, gently lift the edge of the omelet to let the uncooked egg run underneath. Do this around the perimeter of the pan until most of the uncooked egg has flowed beneath the omelet. </span><br /><br /><span style="font-family:arial;font-size:130%;color:#6633ff;">Cook about 2 minutes, then sprinkle the cheese on top. Cook 1 minute more.<br />Spoon the broccoli onto half of the omelet. Using the spatula, fold the other half of the omelet over the filling. </span><br /><span style="font-family:arial;font-size:130%;color:#6633ff;"></span><br /><span style="color:#6633ff;"><span style="font-family:arial;font-size:130%;">Slide the omelet onto a plate and serve hot.</span><br /></span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-53075844970368186492007-12-05T17:08:00.000-05:002007-12-05T17:13:55.106-05:00Roasted Potatoes<span style="font-family:arial;font-size:130%;color:#663366;">3 small potatoes</span><br /><span style="font-family:arial;font-size:130%;color:#663366;">1 small onion</span><br /><span style="font-family:arial;font-size:130%;color:#663366;">2 tablespoons olive oil</span><br /><span style="font-family:arial;font-size:130%;color:#663366;">1 packet powdered Italian dressing mix (I have also used vegetable dip mix)</span><br /><span style="font-family:arial;font-size:130%;color:#663366;"></span><br /><span style="font-family:arial;font-size:130%;color:#663366;">Cut potatoes into 1/2" slices. Cut each slice into thirds and then into small chunks. </span><br /><span style="font-family:arial;font-size:130%;color:#663366;"></span><br /><span style="font-family:arial;font-size:130%;color:#663366;">Cut onion into small chunks.</span><br /><span style="font-family:arial;font-size:130%;color:#663366;"></span><br /><span style="font-family:arial;font-size:130%;color:#663366;">Coat potatoes and onions in olive oil and sprinkle with dressing mix, mix well to coat. Chill until ready to cook.</span><br /><span style="font-family:arial;font-size:130%;color:#663366;"></span><br /><span style="font-family:arial;font-size:130%;color:#663366;">Preheat oven to 400 degrees. Cook potatoes and onions until tender on the inside and a little crispy on the outside, about 20 minutes or so.</span><br /><span style="font-family:arial;font-size:130%;color:#663366;"></span><br /><span style="color:#663366;"><span style="font-family:arial;font-size:130%;">Note on Recipe: Manny does not like potatoes, but he does like these, probably because they are crispy on the outside.</span> </span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-33739144656836889482007-11-23T08:33:00.000-05:002007-11-23T08:35:08.356-05:00Pumpkin Apple Streusel Muffins<span style="font-family:arial;font-size:130%;color:#cc9933;">Pumpkin Apple Streusel Muffins</span><br /><br /><span style="font-family:arial;font-size:130%;color:#cc9933;">Prep Time: 15 Minutes</span><br /><span style="font-family:arial;font-size:130%;color:#cc9933;">Cook Time: 45 Minutes<br />Ready In: 1 Hour </span><br /><span style="font-family:arial;font-size:130%;color:#cc9933;">Yields: 18 servings </span><br /><span style="font-family:arial;font-size:130%;color:#cc9933;">Source: </span><a href="http://www.allrecipes.com/"><span style="font-family:arial;font-size:130%;color:#cc9933;">www.allrecipes.com</span></a><br /><span style="font-family:arial;font-size:130%;color:#cc9933;"></span><br /><br /><span style="font-family:arial;font-size:130%;color:#cc9933;">"Muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra."</span><br /><br /><span style="font-family:arial;font-size:130%;color:#cc9933;">INGREDIENTS:<br />2 1/2 cups all-purpose flour<br />2 cups white sugar<br />1 tablespoon pumpkin pie spice<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />2 eggs, lightly beaten<br />1 cup canned pumpkin puree<br />1/2 cup vegetable oil<br />2 cups peeled, cored and<br />chopped apple<br /><br />2 tablespoons all-purpose flour<br />1/4 cup white sugar<br />1/2 teaspoon ground cinnamon<br />4 teaspoons butter</span><br /><br /><span style="font-family:arial;font-size:130%;color:#cc9933;">DIRECTIONS:<br /><br />Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.</span><br /><br /><span style="font-family:arial;font-size:130%;color:#cc9933;">In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.<br /><br />In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.<br /><br />Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.</span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-23540421444779732262007-11-16T20:21:00.000-05:002007-11-16T20:26:40.900-05:00Apple Corn Bread<span style="font-family:arial;font-size:130%;color:#3366ff;">Apple Corn Bread</span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;"></span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;">**So this isn't really a recipe, but Manny loves it (I do too)</span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;"></span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;">Ingredients:</span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;">1 package cornbread mix</span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;">2 medium cooking apples</span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;">cinnamon</span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;"></span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;">Directions:</span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;"></span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;">1. Generously spray an 8" pan with cooking spray. Preheat oven according to corn bread directions.</span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;">2. Peel apples and slice thinly and place in bottom of 8" pan.</span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;"></span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;">3. Sprinkle apples liberally with cinnamon.</span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;"></span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;">4. Follow directions on package to make corn bread. Spread evenly over apples.</span><br /><span style="font-family:arial;font-size:130%;color:#3366ff;"></span><br /><span style="color:#3366ff;"><span style="font-family:arial;font-size:130%;">5. Cook according to package directions.</span> </span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com1tag:blogger.com,1999:blog-4135038027406124712.post-91633927579218723312007-11-13T13:49:00.000-05:002007-11-16T20:27:32.865-05:00Becki's Oven Barbecue Chicken<span style="font-family:arial;font-size:130%;color:#cc66cc;">Becki's Oven Barbecue Chicken</span><br /><span style="font-family:arial;font-size:130%;color:#cc66cc;">Source: </span><a href="http://www.allrecipes.com/"><span style="font-family:arial;font-size:130%;color:#cc66cc;">www.allrecipes.com</span></a><br /><br /><span style="font-family:arial;font-size:130%;color:#cc66cc;">Yields: 5 servings<br /></span><br /><span style="font-family:arial;font-size:130%;color:#cc66cc;">INGREDIENTS:<br />10 chicken wings<br />3 tablespoons butter<br />1 tablespoon onion powder<br />5 tablespoons brown sugar<br />2 tablespoons Worcestershire sauce<br />1 cup ketchup<br />1/2 cup water<br />2 tablespoons prepared mustard (I just use regular mustard, the yellow kind)<br /></span><br /><span style="font-family:arial;font-size:130%;color:#cc66cc;"></span><br /><span style="font-family:arial;font-size:130%;color:#cc66cc;">DIRECTIONS:<br />1. Preheat oven to 425 degrees F (220 degrees C).</span><br /><br /><span style="font-family:arial;font-size:130%;color:#cc66cc;">2. In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.</span><br /><br /><span style="font-family:arial;font-size:130%;color:#cc66cc;">3.Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.</span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com1tag:blogger.com,1999:blog-4135038027406124712.post-2496997583795650342007-11-04T07:27:00.000-05:002007-11-16T20:28:12.567-05:00Pumpkin Pancakes<span style="font-family:arial;font-size:130%;color:#ff6600;">Pumpkin Pancakes</span><br /><br /><br /><span style="font-family:arial;font-size:130%;color:#ff6600;">Prep Time: 20 Minutes</span><br /><span style="font-family:arial;font-size:130%;color:#ff6600;">Cook Time: 20 Minutes<br />Ready In: 40 Minutes</span><br /><span style="font-family:arial;font-size:130%;color:#ff6600;">Yields: 6 servings<br />Source: </span><a href="http://www.allrecipes.com/"><span style="font-family:arial;font-size:130%;color:#ff6600;">www.Allrecipes.com</span></a><br /><span style="font-family:arial;font-size:130%;color:#ff6600;"></span><br /><span style="font-family:arial;font-size:130%;color:#ff6600;"></span><br /><span style="font-family:arial;font-size:130%;color:#ff6600;">"These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever."</span><br /><br /><span style="font-family:arial;font-size:130%;color:#ff6600;">INGREDIENTS:<br />2 cups all-purpose flour<br />3 tablespoons brown sugar<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />1 teaspoon ground allspice<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground ginger<br />1/2 teaspoon salt<br />1 1/2 cups milk<br />1 cup pumpkin puree<br />1 egg<br />2 tablespoons vegetable oil<br />2 tablespoons vinegar</span><br /><br /><span style="font-family:arial;font-size:130%;color:#ff6600;">DIRECTIONS:<br />1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.</span><br /><br /><span style="font-family:arial;font-size:130%;color:#ff6600;">2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.</span><br /><span style="font-family:arial;font-size:130%;color:#ff6600;"></span><br /><span style="font-family:arial;font-size:130%;color:#ff6600;">Note on Recipe: I substituted extra pumpkin puree for the oil and they came out fine.</span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-51066573657745339292007-10-22T15:00:00.000-05:002007-11-16T20:28:41.028-05:00Tex Mex Shells and cheese<p><span style="font-family:arial;font-size:130%;color:#ff6666;">Tex Mex Shells and cheese<br /><br /><br />Prep Time: 5 minutes<br />Cook Time: 20 minutes<br />Servings: 4<br /><br />1 pound lean ground beef<br />1 package (12 ounces) Velveeta shells and cheese dinner<br />1 can (14 ½ ounces) Mexican-style diced tomatoes, undrained<br />1 ¼ cups water<br />1 cup shredded cheddar cheese<br /><br />Brown meat in a non-stick skillet on medium-high heat; drain. Stir in shells, tomatoes with their liquid and water. Bring to a boil. Reduce heat to medium-low; cover and simmer for 15 minutes.<br /><br />Add cheese sauce; stir until blended. Sprinkle with cheddar cheese.</span></p><p><span style="font-family:arial;font-size:130%;color:#ffccff;"></span></p>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-34734688593329538052007-10-18T11:59:00.000-05:002007-10-18T12:06:24.297-05:00Broccoli Ham Quiche<span style="font-family:arial;font-size:130%;color:#3333ff;">Broccoli Ham Quiche</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">Source: Quick Cooking</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">Prep Time: 10 minutes</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">Cook Time: 18 minutes</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">Standing Time: 5 minutes</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;"></span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;"></span><br /><span style="font-family:arial;"><span style="color:#3333ff;"><span style="font-size:130%;">2 cups frozen shredded hash browns</span></span></span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">1 cup shredded cheddar cheese</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">1 cup diced ham</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">1/2 cup chopped fresh broccoli</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">4 eggs</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">1/2 cup milk</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">1 teaspoon dried minced onion</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">1/2 teaspoon garlic powder</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">1/2 teaspoon salt</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">1/2 teaspoon pepper</span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;"></span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;">Place hash browns in a greased 9" pie plate. Microwave, uncovered, on high for 4 minutes or until thawed. Press onto bottom and half-way up sides of pie plate. Microwave, uncovered on high 3 minutes. Sprinkle wit cheese, ham and broccoli. </span><br /><span style="font-family:arial;font-size:130%;color:#3333ff;"></span><br /><span style="font-size:130%;"><span style="font-family:arial;color:#3333ff;">In a bowl, beat the eggs, milk and seasonings; pour over ham mixture. Cover with waxed paper. Microwave for 10-12 minutes or until set. Let stand for 5 minutes before cutting.</span> </span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-69092529168925592232007-10-09T18:21:00.000-05:002007-10-15T06:46:27.086-05:00Chicken Couscous<span style="font-family:arial;color:#3333ff;">Chicken Couscous<br />Source: Family Circle Magazine<br />Makes: 4 servings<br />Prep: 10 minutes </span><br /><span style="font-family:arial;color:#3333ff;">Cook: 10 minutes </span><br /><span style="font-family:arial;color:#3333ff;"></span><br /><br /><span style="font-family:arial;color:#3333ff;">Ingredients<br />1 Tbs. olive oil<br />1 large onion, thinly sliced<br />1 lb. boneless, skinless chicken breasts, cubed<br />1/2 tsp. salt<br />1/4 tsp. black pepper<br />2 cups chicken broth<br />3 cloves garlic, thinly sliced<br />1/2 tsp. ground cumin<br />1/2 tsp. ground cinnamon<br />1/2 tsp. ground ginger<br />1/4 tsp. cayenne<br />8 ounces shredded carrot<br />1/2 cup raisins<br />1 cup couscous<br />1/2 cup slivered almonds, toasted </span><br /><span style="font-family:arial;color:#3333ff;"></span><br /><br /><span style="font-family:arial;color:#3333ff;">Directions<br />1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 3 minutes. Season chicken with salt and pepper. Add to skillet and saute 3 minutes, stirring. Add broth, garlic, cumin, cinnamon, ginger, cayenne and 1 cup water; bring to a simmer. Add carrot and raisins and simmer another 3 minutes.<br />.2. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Serve topped with almonds. </span><br /><span style="font-family:arial;color:#3333ff;"></span><br /><span style="font-family:arial;color:#3333ff;">Note on Recipe: Manny loved this and it was really fast to make!</span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-5102747024322750742007-08-16T07:00:00.000-05:002007-11-16T20:29:02.708-05:00Apple-Cranberry Spice Muffins<span style="font-family:arial;font-size:130%;color:#6666cc;">Apple-Cranberry Spice Muffins </span><br /><span style="font-family:arial;font-size:130%;color:#6666cc;">Source: Family Fun Magazine<br /><br />This fall favorite has a smooth, cake-like texture that nicely complements the chewiness of the fruit. A great way to start the day or as a snack.<br />1 1/3 cups flour<br />1/2 cup sugar<br />2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon cinnamon<br />1/4 teaspoon nutmeg<br />Pinch of ground cloves<br />Pinch of salt<br />2 eggs<br />1/4 cup canola oil<br />1 cup sour cream<br />1 large Granny Smith apple (or other tart variety), peeled, cored, and finely chopped<br />1/2 cup finely chopped walnuts (optional)<br />1/2 cup sweetened dried cranberries<br /></span><br /><span style="font-family:arial;font-size:130%;color:#6666cc;">Heat the oven to 400° F. Grease the bottoms only of 12 standard muffin cups. </span><br /><span style="font-family:arial;font-size:130%;color:#6666cc;"></span><br /><span style="font-family:arial;font-size:130%;color:#6666cc;">In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a medium bowl, whisk the eggs, oil, and sour cream until well blended. Add the egg mixture, apples, walnuts (if you're using them), and dried cranberries to the dry ingredients. Stir just until the batter is blended, then divide it among the muffin cups. </span><br /><span style="font-family:arial;font-size:130%;color:#6666cc;"></span><br /><span style="font-family:arial;font-size:130%;color:#6666cc;">Bake the muffins for 15 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen. </span><br /><span style="font-family:arial;font-size:130%;color:#6666cc;"></span><br /><span style="font-family:arial;font-size:130%;color:#6666cc;"></span><br /><span style="font-family:arial;font-size:130%;"><span style="color:#6666cc;">Note on the Recipe: Manny loved these. I make them in mini-muffin pans and they are the perfect size for him.</span> </span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com1tag:blogger.com,1999:blog-4135038027406124712.post-3488619816066382532007-06-26T13:15:00.000-05:002007-06-26T13:33:49.890-05:00Lemon Cups<span style="font-family:verdana;font-size:130%;color:#9999ff;">Lemon Cups<br /><br />2 teaspoons lemon zest<br />4 to 5 lemons<br />3/4 cup fresh lemon juice (from the lemons)<br />3 1/2 cups water<br />1 1/4 cups sugar<br />Mint leaves and lemon zest for garnish<br /><br />Scrape the 2 teaspoons of zest from one of the lemons, then cut all of the lemons in half and juice them. Measure 1 cup, reserving the rest for another use.<br /><br />Use a melon <span class="blsp-spelling-error" id="SPELLING_ERROR_0">baller</span> to remove any remaining pulp. Slightly trim the bottom of each lemon cup so it sits flat, then set them on a plate, cover, and place them in the refrigerator.<br /><br />In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has dissolved. Bring the water to a boil, then add the lemon juice and zest and boil for 2 minutes.<br /><br />Transfer the liquid to a mixing bowl and allow it to cool to room temperature. Place the bowl in the freezer until the mixture begins to freeze, several hours or overnight. Use a fork to break up the ice, then stir it until fluffy.<br /><br />Spoon 1/2 cup of the slush into each lemon half, then cover them and freeze until you're ready to serve. Garnish with a mint leaf and lemon zest before serving, if you like. Serves 8 to 10.</span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-82993726716318189772007-06-15T13:35:00.000-05:002007-06-15T13:40:56.986-05:00Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top<span style="font-family:verdana;font-size:130%;color:#663366;">Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top </span><br /><span style="font-family:Verdana;font-size:130%;color:#663366;"></span><br /><span style="font-family:verdana;color:#663366;">Difficulty: Easy </span><br /><span style="font-family:verdana;color:#663366;">Prep Time: 15 minutes </span><br /><span style="font-family:verdana;color:#663366;">Cook Time: 20 minutes </span><br /><span style="font-family:verdana;"><span style="color:#663366;">Yield: 4 servings, among big eaters like me and my family *see note </span></span><br /><span style="font-family:verdana;font-size:130%;color:#663366;"></span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">1 pound cavatappi, corkscrew pasta with lines or, macaroni with line in any short cut </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">Salt </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">3 tablespoons extra-virgin olive, divided </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">2 tablespoons butter </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">1 medium onion, chopped </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">3 cloves garlic, chopped </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">Black pepper </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">3 tablespoons all-purpose flour </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">1 1/2 cups whole or 2 percent milk </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">1/2 pound sliced capocollo, hot ham, halve then slice into thin ribbons </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">1 box frozen chopped spinach, defrosted and excess liquid squeezed out </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">1 cup grated Parmigiano-Reggiano, a few large handfuls, divided </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">1/2 teaspoon nutmeg, ground or freshly grated, eyeball it </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">1/4 teaspoon ground cayenne pepper, a couple pinches </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">1 pound ball fresh mozzarella -- buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">1 cup plain or Italian bread crumbs </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">A generous handful of flat leaf parsley, finely chopped<br /></span><br /><span style="font-family:verdana;font-size:130%;color:#663366;"></span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">Preheat broiler.<br />Place a large pot of water over high heat and bring to a boil. Add the pasta, salt water and cook to al dente, with a bite. </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;"></span><br /><br /><span style="font-family:verdana;font-size:130%;color:#663366;">While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat. Add 1 tablespoon EVOO, 1 turn of the pan, and the butter. When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the capocola, spinach and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne and remove from the heat. Taste and add a little salt, if you like. </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;"></span><br /><br /><span style="font-family:verdana;font-size:130%;color:#663366;">Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over. Transfer dressed pasta to a baking dish. </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;"></span><br /><br /><span style="font-family:verdana;font-size:130%;color:#663366;">To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb mixture over the top to cover the pasta from edge to edge. Transfer the baking dish under the broiler and broil until golden brown and crispy. Garnish with chopped parsley. What a gut-buster! Yum-o! </span><br /><span style="font-family:verdana;font-size:130%;color:#663366;"></span><br /><span style="font-family:verdana;font-size:130%;color:#663366;">Note of Recipe: This isn't the most healthy recipe, but it is SO GOOD! Rachael says it is 4 servings, but those are huge servings...when I made this recipes it fits into a 9x13" pan. Manny loves to watch Rachael cook, I think it is because she is so expressive and her kitchen is so colorful.</span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com3tag:blogger.com,1999:blog-4135038027406124712.post-37277024258494481112007-06-15T13:26:00.000-05:002007-06-15T13:33:07.912-05:00Picky Eaters: Eight ways to Expand their culinary horizons<span style="font-family:verdana;font-size:130%;"></span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;">I found this article on </span><a href="http://www.foodnetwork.com/"><span style="font-family:verdana;font-size:130%;color:#ff9900;">www.foodnetwork.com</span></a><span style="font-family:verdana;font-size:130%;color:#ff9900;"> and thought it had some great tips.</span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;"></span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;"></span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;">Ever feel as if your daughter pushes away more than she actually eats? Tired of watching your son move food around his plate in an intricate vegetable shuffle? If your child suffers from picky-eater syndrome, here are eight ways to help him broaden his culinary horizons.<br /></span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;"></span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;">1. Ask your child to try just one <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bite. The</span> threat of having to eat an entire portion of any food is daunting. Promise your child that all you require is a single taste. If, after trying a new food, she still insists that it’s not going to be on her menu, you should accept that statement with a nod.<br /></span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;"></span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;">2. Reintroduce foods on a periodic basis Many kids have to try a food several times before developing a taste for it. Continue to offer those <span class="blsp-spelling-error" id="SPELLING_ERROR_1">quesadillas</span> without forcing your child to eat it. Eventually, she might just acquire a taste for Mexican cuisine.<br /></span><br /><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;">3. Serve as a role <span class="blsp-spelling-error" id="SPELLING_ERROR_2">model. Let</span> your children see you enjoy a wide variety of foods. Even if you don’t push them to try it, they will see that sauteed broccoli or sweet potato fries can be delicious. Scheduling family meals helps kids watch the adults in their family enjoying lots of different types of foods.</span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;"></span><br /><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;">4. Try foods in different <span class="blsp-spelling-error" id="SPELLING_ERROR_3">forms. Your</span> daughter turns her nose up at potassium-rich bananas? Try a chilled fruit soup or a smoothie milkshake with bananas and yogurt. Often, foods that <span class="blsp-spelling-error" id="SPELLING_ERROR_4">aren</span>’t so appealing in their natural state can take on a whole new appeal when "repackaged" to suit kids’ tastes.</span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;"></span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;"></span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;">5. Don’t allow kids to eat snacks right before <span class="blsp-spelling-error" id="SPELLING_ERROR_5">meals. If</span> you want your picky eater to eat the dinner you’<span class="blsp-spelling-error" id="SPELLING_ERROR_6">ve</span> prepared, don’t give in to requests for graham crackers and milk late in the afternoon. If kids are hungry, there’s a far better chance that they will eat the baked chicken or hamburgers you place in front of them.</span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;"></span><br /><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;">6. Use dinner as a special family-focus <span class="blsp-spelling-error" id="SPELLING_ERROR_7">time. Think</span> of dinner as an opportunity for quality time rather than a chance to focus on the food your selective son eats. This way, there is less pressure on him to please you and more on sharing the details of his day. </span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;"></span><br /><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;">7. Give your child a role in mealtime <span class="blsp-spelling-error" id="SPELLING_ERROR_8">preparations. Allow</span> your daughter to help prepare dinner and your son to set the table – and let her help to choose the menu. If children have buy-in for the meal, there’s a greater chance that they will eat it.</span><br /><span style="font-family:verdana;font-size:130%;color:#ff9900;"></span><br /><br /><span style="color:#ff9900;"><span style="font-family:verdana;font-size:130%;">8. Become familiar with the amount of food your child really <span class="blsp-spelling-error" id="SPELLING_ERROR_9">needs. Often</span>, we think our children require more than they truly do – and when they say that they’re finished, they really are. Kids don’t need to eat as much as adults – often, we should take our cues from them and stop eating when we feel full. Being aware of nutritional guidelines can help curb the need to push second helpings.</span> </span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-66744820948091458252007-06-13T12:07:00.000-05:002007-06-15T13:33:27.069-05:00Frozen Apple-Oatmeal Sandwiches<span style="font-family:verdana;font-size:130%;color:#3366ff;"> Frozen Apple-Oatmeal Sandwiches </span><br /><span style="font-family:verdana;font-size:130%;color:#3366ff;"></span><br /><span style="font-family:verdana;font-size:130%;color:#3366ff;"><br />1 package (8oz) cream cheese soft<br />2 tablespoons sugar<br />2 tablespoons apple juice or milk<br />2 tablespoons apple jelly<br />1/4 teaspoon ground cinnamon<br />2 packages (8.6oz each) soft-baked oatmeal cookies<br />6 oz. milk chocolate<br />2 teaspoons vegetable oil</span><br /><br /><span style="font-family:verdana;font-size:130%;color:#3366ff;">In a medium-size bowl, combine cream cheese, sugar, apple juice, jelly and cinnamon. Beat on medium-high speed with an electric mixer until smooth.<br /> </span><br /><span style="font-family:verdana;font-size:130%;color:#3366ff;"></span><br /><span style="font-family:verdana;font-size:130%;color:#3366ff;">Spread 21/2 tablespoons mixture over flat side of one cookie. Sandwich with flat side of second cookie, be careful not to let filling ooze out side. Repeat with all cookies and filling. Place on a small waxed-paper lined cookie sheet and freeze for at least 3 hours or until firm.<br /> </span><br /><span style="font-family:verdana;font-size:130%;color:#3366ff;"></span><br /><span style="font-family:verdana;font-size:130%;color:#3366ff;">Combine chocolate and vegetable oil in a small microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth, returning to microwave in 15-second increments, if needed. Remove sandwiches from freezer. Half-dip in chocolate. Return to waxed-paper sheet; return to freezer. Freeze 15 minutes. Serve cold.</span><br /><span style="font-family:verdana;font-size:130%;color:#3366ff;"></span><br /><span style="font-family:verdana;font-size:130%;color:#3366ff;"></span><br /><span style="font-family:verdana;font-size:130%;color:#3366ff;">*Note on Recipe: This is from my friend Jenn and her son Kayden (who is just way too cute!) I can't wait to try it.</span>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-11992076777372567132007-06-12T19:02:00.000-05:002008-11-12T20:34:30.806-05:00Tomato Phyllo Tart<span style="font-family:verdana;font-size:130%;color:#993300;">Tomato <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Phyllo</span> Tart<br /><br />12 sheets <span class="blsp-spelling-error" id="SPELLING_ERROR_1">phyllo</span> dough (I use ½ the package and make the tart 1 ½ times as long)<br />¼ cup olive oil<br />2 tablespoon pesto (I use however much I want, it depends how much you like pesto, I love it)<br />¾ cup crumbled feta cheese (Again, if I can find a bigger container, I use more)<br />1 large red tomato, cut into thin slices<br />1 large yellow tomato cut into thin slices<br />10 small basil leaves<br />salt and pepper to taste<br /><br />**I used torn spinach and put it under the tomatoes. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">couldn't</span> find yellow tomatoes, so I use thinly sliced yellow pepper and I don't use the basil)<br /><br />Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lay one large sheet of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">phyllo</span> dough on the prepared pan. (I overlap two sheets in the middle to form a larger rectangle.)<br /><br />Lightly coat <span class="blsp-spelling-error" id="SPELLING_ERROR_4">phyllo</span> with olive oil using a pastry brush. Repeat layers until all <span class="blsp-spelling-error" id="SPELLING_ERROR_5">phyllo</span> dough has been layered.<br /><br />Using the same pastry brush, spread pesto across the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">phyllo</span> dough. Sprinkle with half of the feta cheese. Spread spinach across pesto. Arrange tomato slices and any other vegetables over the spinach, season with salt and pepper. Sprinkle remaining feta over the top.<br /><br />Bake the tart until the crust turns brown and crispy, 30-35 minutes (May not need to cook it that long, I think my oven may be off). Let cool in the pan on a wire rack for 5 minutes. To serve, lift parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.<br /></span><br /><span style="font-family:verdana;font-size:130%;color:#993300;"></span><br /><span style="font-family:verdana;font-size:130%;color:#993300;">*Note on the Recipe: I guess I have changed it quite a bit from the original, but Manny will eat it, and it tastes good, so that is all that really matters :)</span> <div></div><div><center><center><a href="http://i56.photobucket.com/albums/g187/jenjoe0526/IMG_3163.jpg" target="_blank"><img src="http://i56.photobucket.com/albums/g187/jenjoe0526/th_IMG_3163.jpg" /></a></center><br /><br /></center></div><div></div><div></div><div></div><div><center><a href="http://i56.photobucket.com/albums/g187/jenjoe0526/IMG_3172.jpg"><center><a href="http://i56.photobucket.com/albums/g187/jenjoe0526/IMG_3172.jpg" target="_blank"><img src="http://i56.photobucket.com/albums/g187/jenjoe0526/th_IMG_3172.jpg" /></a></center></a></center><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qB6ulNbPmr0OUDSQxwLYKBQWd_Jn5rqQd9qcKZJaPrIPZYi0glbr2_89tgepGKw5933lxjyUERgeaxTK1h6Pz09YPU1gB3enE_9QYVkC-PLlzcAGGwgSkqsF6AqUYOPmTp9dXXbXE6Vr/s1600-h/IMG_3163.JPG"></a></div>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com1tag:blogger.com,1999:blog-4135038027406124712.post-46928606650313613102007-06-12T13:30:00.000-05:002007-06-15T13:49:16.380-05:00Vegetable Fritters<p class="MsoNormal" style="TEXT-ALIGN: center" align="center"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">Vegetable Fritters (Weight Watchers)<?xml:namespace prefix = o /><o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: center" align="center"><span style="font-family:verdana;font-size:130%;color:#006600;"><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: center" align="center"><span style="font-family:verdana;font-size:130%;color:#006600;"><o:p></o:p></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">Prep Time: 15 minutes<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">Cook Time: 25 minutes<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">Servings: 4<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="font-family:verdana;font-size:130%;color:#006600;"><span style="color:#006600;">Points per serving 3</span><br /></span></p><p class="MsoNormal"><br /><span style="font-family:verdana;font-size:130%;color:#006600;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family:verdana;font-size:130%;color:#006600;"><o:p></o:p></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">1 cup flour<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">½ teaspoon baking powder<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">¼ teaspoon baking soda<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">1 teaspoon sugar<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">1 large egg, beaten<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">½ cup buttermilk<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">1 medium sweet red pepper, cored, seeded and chopped<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">6 medium mushrooms, trimmed and coarsely chopped<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">1 small onion, trimmed and chopped<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">2 large egg whites, beaten until stiff<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">1/8 teaspoon salt<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">1/8 teaspoon pepper<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="font-family:verdana;font-size:130%;color:#006600;"><o:p></o:p></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">In a large bowl, stir together flower, baking powder, baking soda and sugar.<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="font-family:verdana;font-size:130%;color:#006600;"><o:p></o:p></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">In a small bowl, stir together egg and buttermilk. Stir into flour mixture.<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="font-family:verdana;font-size:130%;color:#006600;"><o:p></o:p></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">Add vegetables to flour mixture. Gently fold in egg whites. Season with salt and pepper.<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="font-family:verdana;font-size:130%;color:#006600;"><o:p></o:p></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">Warm a nonstick skillet coated with cooking spray over medium heat. Drop fritters by heaping tablespoons onto skillet. Spread fritters flat. Cook 3-5 minutes on one side, flip and cook until cooked through, about 2-3 minutes more. <o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="font-family:verdana;font-size:130%;color:#006600;"><o:p></o:p></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#006600;">Yield: about 5 fritters per serving<o:p></o:p></span></span></span></span></p><p class="MsoNormal"><span style="font-family:verdana;font-size:130%;color:#006600;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family:verdana;font-size:130%;color:#006600;"><span style="color:#006600;">Variation: I add more vegetables than called for (adding yellow/green peppers and corn). This addition changes the point value.</span><br /></span></p><p class="MsoNormal"><br /><span style="font-family:verdana;font-size:130%;"><span style="color:#006600;">*Note of the recipes: Manny really likes these and will even dip them in a little salsa sometimes.</span><br /></span><span style="COLOR: rgb(153,51,0);font-family:'Kristen ITC';" ><o:p></o:p></span></p>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0tag:blogger.com,1999:blog-4135038027406124712.post-54768190200780059632007-06-12T13:25:00.000-05:002007-06-15T13:34:40.561-05:00Hash Brown Ham Bake<p class="MsoNormal" style="TEXT-ALIGN: center;font-family:verdana;" align="center" ><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">Hash Brown Ham Bake<?xml:namespace prefix = o /><o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: center;font-family:verdana;" align="center" ><span style="font-family:verdana;font-size:130%;color:#cc0000;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">Prep Time: 30 minutes<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">Bake Time: 40 minutes<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">Servings: 6-8<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-family:verdana;font-size:130%;color:#cc0000;">Source: Simple and Delicious March/April 2007<br /></span></p><p class="MsoNormal" style="font-family:verdana;"><br /><br /><span style="font-family:verdana;font-size:130%;color:#cc0000;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-family:verdana;font-size:130%;color:#cc0000;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">1 package (20 ounces) refrigerated shredded hash brown potatoes<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">1/3 cup butter, melted<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">1 teaspoon beef bouillon granules<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">1 pound ham, thickly sliced and chopped<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">1/3 cup chopped onion<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">1 cup cottage cheese<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">3 eggs, lightly beaten<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">1 cup cheddar cheese<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-family:verdana;font-size:130%;color:#cc0000;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">In a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10” pie pan. Bake at 350 degrees for 25-30 minutes or until the edges are lightly browned.<o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-family:verdana;font-size:130%;color:#cc0000;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#cc0000;">Meanwhile, in a large skillet, cook onion over medium heat until onions begin to soften, add ham to warm through. In a large bowl, combine the ham mixture, cottage cheese, eggs, and cheddar cheese. <o:p></o:p></span></span></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-family:verdana;font-size:130%;color:#cc0000;"><o:p></o:p></span></p><p class="MsoNormal"><span style="COLOR: rgb(153,51,0)"><span style="font-family:verdana;font-size:130%;color:#cc0000;">Pour into crust. Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.<br /></span></span></p><p class="MsoNormal"><br /><span style="font-family:verdana;font-size:130%;color:#cc0000;">*Note on this recipes, Manny does not like eggs or potatoes, but <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">absolutely</span> loves this pie.<br /></span><span style="COLOR: rgb(153,51,0);font-family:'Kristen ITC';" ><span style="font-size:130%;"><span style="font-family:verdana;"></span></span></span></p>The Ramos Familyhttp://www.blogger.com/profile/15133306910026146624noreply@blogger.com0