This is an altered Paula Deen recipe. It is good with a salad for dinner or for breakfast with muffins. Try it... you'll like it!
Ingredients
1 1-lb. package ground sausage (cooked, drained, and crumbled)
1 tablespoon butter
1/2 lb. fresh mushrooms (sliced or chopped-- depends on how you like them)
1/2 large Vidalia (or other mild) onion, chopped (OPTIONAL-- I don't use b/c I hate onion!)
4 eggs
1 cup sour cream
1 cup cottage cheese
3 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan cheese
1 teaspoon hot sauce
1-8oz package shredded sharp Cheddar cheese
1- 9 inch refrigerator pie crust (or homemade if you're feeling ambitious)
Directions
- Saute mushrooms (and onions) in butter until tender.
- Mix all ingredients together in large bowl.
- Pour into pie crust.
- Bake at 350 for 50-60 minutes
- Cool at least 15 minutes before cutting.
Tips from a Kitchen of Reality
- I use low fat or fat free sour cream & cottage cheese-- it works fine.
- This is a great recipe to make the night before then pour in the crust right before you bake.
Thursday, August 27, 2009
Wednesday, August 19, 2009
5 Minute Key Lime Pie
¼ cup water
1 package (4 –serving size) sugar-free gelatin lime-flavor gelatin
2 containers (6 oz) fat-free key lime pie yogurt
1 tub (8 oz) frozen reduced-fat non-dairy shipped topping, thawed
1 Keebler Ready Crust Graham Cracker Reduced Fat Pie Crust
In microwave-safe measuring cup heat water on high for 45 seconds to 1 ½ minutes or until boiling. Whisk in gelatin until dissolved.
In large bowl whisk together gelatin mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set.
Garnish as desired. Store in refrigerator.
I have also used Strawberry and Strawberry-Banana gelatin and yogurt.
For a 1/8 slice of the pie it is 3 points.
1 package (4 –serving size) sugar-free gelatin lime-flavor gelatin
2 containers (6 oz) fat-free key lime pie yogurt
1 tub (8 oz) frozen reduced-fat non-dairy shipped topping, thawed
1 Keebler Ready Crust Graham Cracker Reduced Fat Pie Crust
In microwave-safe measuring cup heat water on high for 45 seconds to 1 ½ minutes or until boiling. Whisk in gelatin until dissolved.
In large bowl whisk together gelatin mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set.
Garnish as desired. Store in refrigerator.
I have also used Strawberry and Strawberry-Banana gelatin and yogurt.
For a 1/8 slice of the pie it is 3 points.
Monday, August 17, 2009
Butter Cake
I went looking for a homemade birthday cake recipe for Madeline's upcoming birthday cake this weekend and of course my Martha Stewart cake recipes didn't fail me. If you're looking for a white sheet cake recipe that is WAY better than a box cake mix... here it is!!
Ingredients:
2 sticks softened butter
2 cups sugar
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
4 eggs
1 tsp vanilla extract
1 cup whole milk
Directions:
- Mix butter and sugar together until smooth.
- Add eggs one at a time beating well between each, then add vanilla.
- In a large bowl mix flour, powder, & salt.
- Add flour mixture alternately with the milk until all is incorporated.
- Pour into greased and floured 9 x 13 pan.
- Bake at 350 for 28-35 minutes.
- Let cool and frost with your favorite flavor frosting!
Notes from a Kitchen of Reality:
- I used skim milk on my trial run and it was fine.
- I am using this as Madeline's GIANT sheet cake to decorate for her birthday, so I was going for a 16 X 26 sheet cake. I quadrupled the recipe and it STILL baked up great!
- Can be used for a round layer cake or cupcakes too!
Here's a picture of her finished cake!! Cute right??
Ingredients:
2 sticks softened butter
2 cups sugar
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
4 eggs
1 tsp vanilla extract
1 cup whole milk
Directions:
- Mix butter and sugar together until smooth.
- Add eggs one at a time beating well between each, then add vanilla.
- In a large bowl mix flour, powder, & salt.
- Add flour mixture alternately with the milk until all is incorporated.
- Pour into greased and floured 9 x 13 pan.
- Bake at 350 for 28-35 minutes.
- Let cool and frost with your favorite flavor frosting!
Notes from a Kitchen of Reality:
- I used skim milk on my trial run and it was fine.
- I am using this as Madeline's GIANT sheet cake to decorate for her birthday, so I was going for a 16 X 26 sheet cake. I quadrupled the recipe and it STILL baked up great!
- Can be used for a round layer cake or cupcakes too!
Here's a picture of her finished cake!! Cute right??
Friday, August 7, 2009
Mexican Lasagna
Love this recipe, especially this time of year when there is tons of zucchini to be had.
Ingredients:
- 2 tsp olive oil
- 3 cups zucchini (cut into small 1/4-1/2 inch pieces)
- 1 can diced tomatoes with chilies (drained)
- 1 can black beans (drained)
- 1 can corn (drained)
- 1 can enchilada sauce
- 1 1/4 cups grated cheddar cheese
- flour tortillas
- sour cream & guacamole
Directions:
- Saute zucchini in oil until tender.
- Stir in tomatoes, beans, corn, and sauce.
- Simmer for 5-8 minutes.
- Layer tortillas, vegetables, cheese -- making 2 to 3 layers-- depending on the size of your baking dish.
- Cover with foil.
- Bake 25-30 minutes until bubbly around the edges.
- Cool for 5 minutes-- serve with sour cream and guac.
Reality Notes:
- If you have a round baker similar the the one I do-- you can use one large tortilla for each layer and then cut it like a pizza so you have pie shaped servings.
- Fresh corn and tomatoes make great choices over canned if you have them in the kitchen.
- I have found that the very bottom tortillas will sometimes stick to your spatula when trying to serve it-- so you may want to put a little enchilada sauce or a small veggie layer on the bottom to prevent this.
- If you like SPICE-- add some fresh jalapenos! YUM.
Ingredients:
- 2 tsp olive oil
- 3 cups zucchini (cut into small 1/4-1/2 inch pieces)
- 1 can diced tomatoes with chilies (drained)
- 1 can black beans (drained)
- 1 can corn (drained)
- 1 can enchilada sauce
- 1 1/4 cups grated cheddar cheese
- flour tortillas
- sour cream & guacamole
Directions:
- Saute zucchini in oil until tender.
- Stir in tomatoes, beans, corn, and sauce.
- Simmer for 5-8 minutes.
- Layer tortillas, vegetables, cheese -- making 2 to 3 layers-- depending on the size of your baking dish.
- Cover with foil.
- Bake 25-30 minutes until bubbly around the edges.
- Cool for 5 minutes-- serve with sour cream and guac.
Reality Notes:
- If you have a round baker similar the the one I do-- you can use one large tortilla for each layer and then cut it like a pizza so you have pie shaped servings.
- Fresh corn and tomatoes make great choices over canned if you have them in the kitchen.
- I have found that the very bottom tortillas will sometimes stick to your spatula when trying to serve it-- so you may want to put a little enchilada sauce or a small veggie layer on the bottom to prevent this.
- If you like SPICE-- add some fresh jalapenos! YUM.
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