" /> Mystical Meatballs: December 2006 Archives

« November 2006 | Main | January 2007 »

December 28, 2006

BROCCOLI SLAW

Dressing
1/4 tsp dried mustard
1/3 cup mayonnaise
2 Tbsp pineapple juice
1/4 tsp salt
4 packages Equal

Combine and blend well

Slaw
Approximately 4 cups broccoli slaw
1 cup pineapple tidbits (drained)

Add dressing, toss and chill

Serves 4 to 6

December 27, 2006

Chocolate Covered Cherries

1 (16 ounce) jar plus 1 (10 ounce) jar maraschino cherries with stems (optionally soaked in rum or vodka)
3 Tbsp butter, softened
3 Tbsp light corn syrup
1/4 tsp salt
2 cups sifted powdered sugar
1 (12 ounce) package semisweet chocolate morsels
1 Tbsp shortening

Drain about 50 cherries; pat cherries dry on absorbent paper towels, and set aside. Reserve remaining cherries for other uses.

Combine butter, syrup, and salt, stirring well; stir in powdered sugar and knead in bowl until smooth.

Shape 1/2 teaspoon sugar mixture around each cherry. Place on a waxed paper-lined baking sheet; chill about 2 hours or until firm. (Note: You could also put them in the freezer for a while.)

Combine chocolate and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Dip each cherry by the stem into chocolate. Place on a waxed paper-lined baking sheet; chill until firm. Store in an airtight container in the refrigerator.

December 21, 2006

Pecan Pumpkin Biscuits

2 cups all-purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup cold butter or margarine
1/3 cup chopped pecans, toasted
2/3 cup canned or cooked pumpkin
1/3 cup half-and-half cream

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400 degrees F for 12-15 minutes or until golden brown. Serve warm.

December 14, 2006

Low Carb Hot Mulled Apple Cider (Wassail)

1 quart (4 cups) water
Sugar-free apple cider drink mix
4 cinnamon sticks
1 whole nutmeg
2 Tbsp lemon juice
1 tsp grated lemon peel
2 oranges
2 tsp cloves, whole

Following the directions on the package, combine the appropriate amount of sugar-free apple cider drink mix with 4 cups of water in a large, heavy saucepan. Add the cinnamon, nutmeg, lemon juice, and lemon peel. Keep the oranges whole and leave the peel on. Press 1 teaspoon's worth of cloves into each orange and add them to the pot. Bring to a simmer over high heat; simmer 10 minutes. Remove from heat; let steep 5 minutes. Using a slotted spoon, lift out oranges and discard.

Serves 4. Per serving: 2 calories, 0 g protein, 1 g carbs, 0 g fat, 0 g sat fat, 5 mg sodium, 0 mg cholesterol, 0 g fiber

December 12, 2006

Truffes "Nutella"

1/2 cup heavy cream
2 Tbsp unsalted butter
1 tsp light corn syrup
9 oz. chopped, semi-sweet chocolate
2 Tbsp Nutella

COATING:
6 oz. chocolate
5-1/2 oz. skinned & toasted hazelnuts, finely chopped

Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.

Add 9 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.

After 5 minutes, add the nutella and whisk slowly to combine.

Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.

After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.

Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.

Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.

Place chopped hazelnuts in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the chopped hazelnuts. With your clean hand, cover the truffle with the nuts.

Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.

Makes about 24 truffles. May be stored up to one week in an airtight container.

December 10, 2006

Tuna Noodles

4 cans tuna, drained and chunked
1 cup milk
1 cup shredded cheese
8 oz. (about 5 cups dry) egg noodles
2 (10-3/4 oz.) cans cream of mushroom soup
1/2 tsp. Garlic powder

Cook noodles according to package instructions and drain in a colander. Return noodles to pot and add remaining ingredients. Stir until fully mixed and heated through.

Prep Time: 5 minutes
Cook Time: 35 minutes
Serves: 4

December 6, 2006

Streusel Bars

Prep Time:10 min; Total Time: 3 hr 20 min

1 pkg (1 lb 1.5 oz) sugar cookie mix
1/3 cup butter or margarine, melted
2 Tbsp all-purpose flour
1 tsp almond extract
1 egg
1/2 cup seedless raspberry (or apricot, blackberry, strawberry) jam

Heat oven to 350° F. Spray bottom of 8-inch square pan with cooking spray.

In large bowl, stir cookie mix, butter, flour, almond extract and egg until soft dough forms. Press half of dough into bottom of pan; bake 15 minutes. Spread jam over base. Crumble remaining dough over jam.

Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 5 rows by 5 rows.

Makes 25 bars. Per bar: Calories 130, Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 70mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 13g); Protein 1g

December 3, 2006

Glazed Lemon-Walnut Bread

1/4 cup (1/2 stick) margarine, softened
3/4 cup sugar
2 eggs
2 cups flour
2 1/2 tsp baking powder
1 tsp salt
3/4 cup milk
2 tsp grated lemon zest
1/2 cup finely chopped walnuts
1/4 cup plus 1 Tbsp sifted confectioners' sugar
1 tsp lemon juice

Preheat the oven to 350°. Cream the margarine and sugar in a mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Combine the flour, baking powder and salt. Add to the margarine mixture alternately with the milk, mixing well after each addition and ending with the flour mixture. Stir in the lemon zest and walnuts. Pour the batter into a greased 5x9-inch loaf pan. Bake for 45-50 minutes or until the loaf tests done.

Cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the confections' sugar and lemon juice in a small bowl, stirring until smooth. Drizzle the lemon glaze over the loaf.

Makes 1 loaf.

Chicken Quesadillas

Preparation Time: 15 minutes

1 lb chicken breast (small dice)
4 oz yellow onion (small dice)
3 oz green bell pepper (small dice)
2 Tbsp taco seasoning
1/2 tsp cayenne pepper
1 tsp sea salt
2 oz vegetable oil
8 oz Mexican shredded 4 cheese
1 pkg 8" tortillas
1 can sliced jalapenos
1 can Rotel tomatoes (chop and drain)

Small dice chicken, onion, and bell pepper.

Heat oil in saute pan to medium high heat. Cook chicken stirring frequently for 8 minutes.

When chicken is fully cooked, add onion, Rotel tomatoes, bell peppers and all spices. Saute for 3 minutes

Remove filling from pan and keep warm.

Heat a clean saute pan to medium heat. Lay one tortilla flat in pan and place 4 oz of filling on top.

Top the filling with 2 oz of cheese and several jalapenos (optional). Place one more tortilla on top of quesadilla. Let brown for 1 1/2 minutes, using a metal spatula to flip quesadilla over and let other side brown for 1 1/2 minutes.

Pull out of pan and cut into 4 wedges using a pizza cutter.

Repeat until all filling is used.

Serves 4-6.

December 2, 2006

Chocolate Truffles

1 lb. dark chocolate
1 cup heavy whipping cream
cocoa powder

Chop chocolate into small pieces and place in a large bowl. In a small sauce pan, heat whipping cream just to a boil. Remove from heat and pour over chocolate. Let sit for five minutes. Stir mixture until smooth. Chill in the refrigerator for one hour.

Using a melon baller, scoop balls from the hardened chocolate and place on a cookie sheet. Chill for fifteen minutes in the refrigerator to harden. Pour cocoa powder in a small bowl. Roll each truffle in the cocoa powder to coat.

Makes 30-40 truffles. Store in an airtight container.