Raspberry Truffle Brownies (Taste of Home):
I haven't made this before but doesn't it sound amazing!?
Ingredients
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup butter, cubed
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
FROSTING:- 6 ounces bittersweet chocolate, chopped
- 3/4 cup heavy whipping cream
- 2 tablespoons seedless raspberry jam
- 1 teaspoon vanilla extract
- 12 fresh raspberries
Directions
- In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine the flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries.
- Spread into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool on a wire rack.
- For frosting, in a microwave-safe bowl, combine the chocolate, cream and jam. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir for 3-5 minutes. Beat on medium speed until soft peaks form.
- Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip. Fill with 1/2 cup frosting. Spread remaining frosting over brownies. Cut into 12 bars. Pipe a chocolate rosette in the center of each brownie; top with a raspberry. Cover and refrigerate for 30 minutes or until frosting is set. Refrigerate leftovers. Yield: 1 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutrition Facts: 1 serving (1 each) equals 273 calories, 16 g fat (9 g saturated fat), 76 mg cholesterol, 169 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.
Crock Pot Lasagna (Taste of Home)
I'm making this for dinner tonight so I'll let you know how it tastes later.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (29 ounces) Hunt’s® Tomato Sauce
- 1 cup water
- 1 can (6 ounces) tomato paste
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 package (8 ounces) no-cook lasagna noodles
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 1-1/2 cups (12 ounces) 4% cottage cheese
- 1/2 cup grated Parmesan cheese
Directions
- In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
- Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
- Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 slice) equals 482 calories, 20 g fat (11 g saturated fat), 84 mg cholesterol, 1,317 mg sodium, 36 g carbohydrate, 4 g fiber, 38 g protein.
Pork Loin Chops with Cinnamon Apples (Cooking Light Weeknight)
I made this for dinner about a week ago and used pork tenderloin because it was what I had in the fridge. Everyone loved it. I served it with some rice on the side as well and some green beans.
1 tsp dried rubbed sage
1/2 tsp salt
1/4 tsp black pepper
4 (4oz) boneless center cut loin pork chops (about 1/2 in. thick)
1/2 tsp canola oil
Cooking Spray
1 tsp butter
4 cups sliced granny smith apples
1 Tbs brown sugar
1 tp lemon juice
1/2 tsp ground cinnamon
dash of salt
Combine the first 3 ingredients and sprinkle over pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork, cook 3 minutes on each side or until done. Romove pork from pan. Cover and keep warm. Melt butter in pan over med. heat. Add apple and next 4 ingredients and cook 5 minutes or until apple is tender, stirring frequently. Serve with pork. Yield: 4 servings (serving size is 1 pork chop and 3/4 cup apple mixture)
Smoked Paprika Pork Chops with Bell Pepper and Corn Relish (Cooking Light Weeknight)
I made this for dinner last night and it was a HUGE hit. The flavors are amazing and it smells so good cooking. And is SUPER quick and easy to make. No picture for this one. Sorry! It got eaten too fast!
1 tablespoon olive oil
1/2 cup chopped red onion
2 teaspoons bottled minced fresh ginger
1/3 cup chopped red bell pepper
1 tsp ground coriander
1/4 tsp dried thyme
1 (15.5 oz) can no salt added whole kernel corn, drained
1 tsp cider vinegar
3/4 tsp salt, divided
1/4 tsp black pepper, divided
1 1/2 tsp smoked sweet paprika
4 (4oz) center cut boneless pork loin chops, trimmed
Cooking Spray
Heat oil in a large nonstick skillet over medium high heat. Add onion and ginger and saute 2 minutes or until tender. Add bell pepper and the next 3 ingredients and cook 3 minutes or until bell pepper is tender, stirring occasionally. Stir in vinegar, 1/4 tsp sale, and 1/8 tsp pepper; cook 1 minute, stirring constantly. Spoon relish into a bowl.
Combine remaining 1/2 tsp sale, remaining pepper and paprika, sprinkle evenly over pork. Coat pan with cooking spray. Ad pork to pan and cook 4 minutes each side or until done. Serve with relish. Yield 4 servings (Serving size is 1 pork chop and about 1/3 cup relish)
This is 7 weight watchers points for those of you who are on weight watchers.
Ramen Stir-Fry (Betty Crocker's Healthy New Choices)
Jacob made this for dinner the other night and it was amazing!
1 pounds beef tenderloin boneless (we used a sirloin steak)
2 cups water
1 package (3oz) Oriental flavor ramen soup mix
1 bag (16oz) refrigerated stir fry vegetables (Jacob used fresh broccoli, red pepper and carrots)
1/4 c stir-fry sauce (did anyone know this existed?? Well it does)
Remove fat from beef. Cut into thin strips. Spray 12in nonstick skillet with cooking spray; over medium high heat. Cook beef in skillet 3-5 minutes until brown. Remove from pan. Heat water to boiling in skillet. Break up noodles from soup mix into water, stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5-7 minutes stirring occasionally, until vegetables are crisp-tender. Stir in contents of seasoning packet from soup mix, stir fry sauce and beef stirring frequently until hot. Yield: 4 servings
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