Elizabeth Tipton

March 10, 2014

Filed under: Uncategorized — Elizabeth @ 4:23 pm
From: http://www.myrecipes.com/recipe/icebox-butter-cookies-50400000122656/
Photo: Dhanraj Emanuel; Styling: Caroline M. CunninghamPhoto by: Photo: Dhanraj Emanuel; Styling: Caroline M. Cunningham

Icebox Butter Cookies

Bake 8 minutes for a soft and chewy cookie or up to 12 minutes for a crisp cookie.

Southern Living AUGUST 2012

  • Yield: Makes 8 to 10 dozen
  • Hands-on:20 Minutes
  • Total:9 Hours, 45 Minutes

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Parchment paper

Preparation

1. Beat first 4 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour and next 2 ingredients; gradually add to butter mixture, beating just until blended after each addition.

3. Shape dough into 4 logs (about 2 inches in diameter); wrap each log in plastic wrap. Chill 8 hours to 3 days.

4. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 8 to 12 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).

Try These Stir-ins!

Lime-Coconut: Stir in 1 cup sweetened flaked coconut, 1 cup finely chopped macadamia nuts, and 2 Tbsp. lime zest after adding flour mixture.

Chocolate Confetti: Stir in 1 cup chopped honey-roasted peanuts and 1 (4-oz.) semisweet chocolate baking bar, finely chopped, after adding flour mixture.

Rosemary-Berry: Stir in 1 cup finely chopped sweetened dried cranberries, 2 Tbsp. minced fresh rosemary, and 2 Tbsp. orange zest after adding flour mixture.

Spiced Sweet Tea: Add 3 Tbsp. unsweetened instant tea mix, 2 Tbsp. orange zest, 1 Tbsp. lemon zest, and 2 tsp. pumpkin pie spice with first 4 ingredients. Roll logs in Demerara sugar before chilling.

Praline Pecan: Stir in 1 1/2 cups roasted glazed pecan pieces after adding flour mixture.

Java Chip: Add 3 Tbsp. instant coffee granules with first 4 ingredients; stir in 4 (1.4-oz.) chocolate-covered toffee candy bars, finely chopped, after adding flour mixture.

Lemon-Basil: Add 1/4 cup finely chopped fresh basil, 2 Tbsp. lemon zest, and 2 Tbsp. poppy seeds with first 4 ingredients.

 

Spoon Bread

Filed under: Uncategorized — Elizabeth @ 4:22 pm

 

The Deen Bros. Lighter Creamed Corn Spoon Bread

The Deen Bros. Lighter Creamed Corn Spoon Bread
182 Fewer Calories
19g Less Fat

Ingredients

1 cup fat-free milk
1 cup water
1/2 teaspoon salt
1/2 cup yellow cornmeal
1 (14.75-ounce) can creamed corn
1/2 cup shredded reduced-fat Cheddar cheese
1 red bell pepper, finely chopped
4 scallions, finely chopped
2 large eggs, separated

Directions

Bring the milk, water, and salt to a boil in a large saucepan over medium-high heat. Whisk in the cornmeal in a slow steady stream. Reduce the heat and cook, stirring with a wooden spoon, until the mixture is thickened and smooth, 4 – 5 minutes. Remove the saucepan from the heat. Stir in the creamed corn, cheese, bell pepper, and scallions. Scrape the mixture into a large bowl and let cool 10 minutes.

Meanwhile, preheat the oven to 375°F. Spray a shallow 2-quart casserole dish with cooking spray.

With an electric mixer on medium speed, beat the egg whites in a medium bowl until stiff peaks form, about 3 minutes. With a rubber spatula, stir the egg yolks into the cornmeal mixture. Spoon one-fourth of the beaten egg whites into the cornmeal mixture to lighten. With a rubber spatula, gently fold in the remaining whites just until the whites are no longer visible.

Scrape the cornmeal mixture into the prepared dish. Bake until the spoon bread is puffed and golden, 40 – 45 minutes.

Nutritional Information (Per Serving):

Per Serving (3/4 cup): 163 Cal; 9 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 26 g Carb; 2 g Fiber; 3 g Sugar; 123 mg Calcium; 1 mg Iron; 515 mg Sodium; 85 mg Cholesterol

Original Recipe by Paula Deen: Corn Spoon Bread
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 6 servings
Prep Time: 15 min
Cook Time: 50 min
Difficulty: Easy

 

Vegetable Beef

Filed under: Uncategorized — Elizabeth @ 4:20 pm

The Deen Bros. Lighter Vegetable Beef Soup

The Deen Bros. Lighter Vegetable Beef Soup
238 Fewer Calories
16g Less Fat

Ingredients

1 pound lean boneless beef sirloin, cut into 1-inch chunks
2 teaspoons olive oil
1/2 pound shiitake mushrooms, tough stems removed and sliced
1/2 pound white button mushrooms, sliced
1 large leek, cleaned and thinly sliced
2 carrots, sliced
2 ribs celery, diced
3 garlic cloves, minced
6 cups reduced-sodium beef broth
2 cups canned diced tomatoes
2 cups fresh or frozen sliced okra
2 cups water
1/2 cup pearl barley, rinsed
1 tablespoon Worcestershire sauce
3/4 teaspoon Paula Deen House Seasoning
1/2 pound fresh green beans, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Directions

Spray a nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the beef and cook, turning occasionally, until browned, 5 – 6 minutes. Transfer to a bowl.

Add the oil to the Dutch oven and heat over medium-high heat. Add the mushrooms, leek, carrots, celery, and garlic and cook, stirring occasionally, until tender, about 8 minutes. Add the broth, tomatoes, okra, water, barley, Worcestershire, and House seasoning; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the beef is tender, about 1 hour 15 minutes. Add the green beans and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat. Sprinkle with the parsley.

Test Kitchen Tip:
Bobby and Jamie decided to replace some of the starchier veggies in mom’s recipe with high-fiber pearl barley instead. You can also use quick-cook barley. Since it is pre-steamed, it cooks in minutes. If you use quick-cook barley, add it 10 minutes before the soup is done.

Nutritional Information (Per Serving):

(1 cup): 203 Cal; 20 g Protein; 6 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 17 g Carb; 4 g Fiber; 4 g Sugar; 80 mg Calcium; 3 mg Iron; 998 mg Sodium; 31 mg Cholesterol

Original Recipe by Paula Deen: The Lady and Sons Beef Vegetable Soup
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 12
Prep Time: 20 min
Cook Time: 1 hour 40 min
Difficulty: Easy

 

Light Lasagna Soup

Filed under: Uncategorized — Elizabeth @ 4:19 pm

Bobby’s Lighter Tastes Like Lasagna Soup

Bobby’s Lighter Tastes Like Lasagna Soup
404 less calories
28 g less fat

Ingredients

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Directions

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information (Per Serving):

Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Original Recipe by Paula Deen: Tastes Like Lasagna Soup
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 8 cups
Prep Time: 5 min
Cook Time: 1 hour
Difficulty: Easy

 

Cheeseburger Casserole

Filed under: Uncategorized — Elizabeth @ 4:18 pm

Cheeseburger Casserole

www.skinnytaste.com
Servings: 9 • Size: about 1 cup • Old Points: 6 • Weight Watchers Points+: 7
Calories: 261 • Fat: 9 g • Protein: 21.5 g • Carb: 21.5 g • Fiber: 2 g • Sugar: 3 g
Sodium: 468.5 mg

ingredients

  • 2 cups (6 oz) uncooked rotini pasta (use brown rice pasta for GF)
  • 2 tsp oil
  • 1 1/2 cups onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef (95% lean)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 2 cups reduced fat grated cheddar cheese
  • 1/4 cup chopped dill pickles

Directions:

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water,cook the pasta according to the package directions for al dente and drain well.

In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then addthe tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.

Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

 

Quick Marina Sauce

Filed under: Uncategorized — Elizabeth @ 4:17 pm

Quick Marinara Sauce

This is my favorite go-to recipe when I need to whip up a quick sauce. You may have seen this recipe used in some of my other recipes, but I felt it deserved a post of it’s own.

This is perfect to use in baked pasta recipeseggplant parmesanshrimp parmigiana, french bread pizzas or when I need a quick dipping sauce for zucchini sticks, mozzarella sticks or anything you like to serve with sauce.

I’m really picky with the brand of tomatoes I use, I always get the best results with Tuttorosso (green label), but if you have a favorite brand you are loyal to, feel free to use it.

Quick Marinara Sauce
Skinnytaste.com
Servings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 1 pt
Calories: 51.5 • Fat: 0.8 • Carbs: 9.0 g • Fiber: 1.1 • Protein: 0.1 g

Ingredients:

  • 1 tsp olive oil
  • 2 cloves garlic, smashed
  • 28 oz can crushed tomatoes (I like Tuttorosso)
  • 1 small bay leaf
  • 1 tsp oregano
  • 2 tbsp chopped fresh basil
  • salt and fresh pepper to taste

Directions:

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.

Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 – 20 minutes. Remove from heat and add fresh basil.

Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cookon low about 2-3 minutes.

When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.

Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Coverwith the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

 

Spinach and Sausage Baked Pasta

Filed under: Uncategorized — Elizabeth @ 4:16 pm
Spinach and Sausage Baked Pasta
www.skinnytaste.com
Servings: 8 • Size: 1 3/4 cups • Old Points: 8 pts • Points+: 10 pts
Calories: 398 • Fat: 12.5 g • Protein: 27.5 g • Carbs: 44 g • Fiber: 6 g • Sugar: 1.5 g
Sodium: 636 mg (without salt)

Ingredients:

  • olive oil spray
  • 1/2 cup grated Pecorino Romano
  • 8 oz fat-free ricotta
  • 8 oz part-skim mozzarella, shredded
  • 14 oz uncooked sweet Italian chicken sausage, removed from casing
  • 12 oz high-fiber or low carb rigatoni pasta
  • 1 tsp olive oil
  • 2 cloves smashed garlic, roughly chopped
  • 10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
  • salt and fresh pepper to taste
  • 4 cups Quick Marinara Sauce

Directions:

Preheat the oven to 375°. Spray a 9- x13-inch baking dish with olive oil spray.

Bring a large pot of salted water to a boil.

In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.