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Wednesday, March 30, 2011

Puffy Oven Pancake/ German Pancakes

I have loved these pancakes for years! But it wasn't until this pregnancy that I have just constantly craved them. I might be capable of eating them every single day! Who knows- maybe I'm protein deficient. I would venture to say that I like them even better than pretty much anything else right now. If you minimize all the butter they are semi healthy and have a lot more protein than your average pancake does. You can also substitute whole wheat flour for regular white flour to pack in a little extra nutrition.

Puffy Oven Pancakes/ German Pancakes
6 Eggs
1 cup Milk
1 cup flour White or Whole Wheat
1/2 tsp Salt
1/4 cup butter

Place all ingredients  except the butter into the canister of your blender and pulse blend just until combined. Heat the oven to 450 degrees. As the oven is heating place the butter in a glass 9 X 13 baking dish then place it into the oven and watch it carefully until the butter is completely melted. When the butter is melted pull the dish out of the oven. When the oven is completely up to heat pulse the blender one more quick time and then pour the contents of the blender into the buttered baking dish.  Bake for 15-17 minutes. Serve with sugar sprinkled fresh berries, Maple Syrup, or Buttermilk Syrup.

Monday, March 28, 2011

Chicken Won Ton Salad and Dressing

Dinner tonight was this fantastic fresh crunchy salad! It is perfectly filling but light at the same time. MMMmmmm, my 3 year old gobbled it right up, and I was happy to get some vegetable goodness into my little sugar fiend.

 Chicken Won Ton Salad and Dressing
Won Ton Salad Dressing
1/3 cup Sugar (for a healthier alt. try some other kind of sugar like splenda)
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil
1/4 cup canola oil
1 tsp salt
1/4 tsp pepper
1/2-1 tsp sesame seeds
Place all of the above ingredients into a mason jar and securely attach the lid. Shake it until everything is combined thoroughly. Remember to shake the dressing again just before dressing the salad since it tends to separate quickly.

Won Ton Salad
4-5 baked Chicken Breasts shredded or diced
2 heads Romaine Lettuce shredded
1/4 cup thinly sliced Green Onion
1/3 cup sliced celery
1/3-1/2 cup shredded carrot
optional: water chestnuts (I leave them out because I strongly dislike them)
optional: sneak in about 1-1 1/2 cups shredded purple or green cabbage for more variety

Toss all of the above ingredients together in a large bowl. Pour the dressing over the salad just before serving and toss. Serve with fried Won Tons.

*A note about Won Tons.* You can most likely find them near where you find the tofu. I cut the square wontons into triangles just before I fry them in canola oil because triangles are much cuter then rectangles. I pour the oil 1/2-1 inch into a deep frying pan and cook them just until golden.

Thursday, March 10, 2011

Applebee's Oriental Chicken Salad

I've had this salad at several  and bridal showers and it never fails to taste fabulous, so I thought it was about time that I write it down on my blog the way that I make it! It makes a fantastic dinner!

Applebee's Oriental Chicken Salad

3 Tbsp. honey
2 Tbsp. Rice Vinegar 
1/4 c. olive oil mayonnaise
1 tsp. Grey Poupon Dijon mustard
1/2 tsp. Sesame oil

Blend together all ingredients in a small bowl with a whisk or mixer. Refrigerate while you work on the salad.

Several pieces of Tyson's Crispy Chicken Strips
bagged salad with romaine lettuce, carrots, and cabbage
bagged coleslaw cabbage
1 Tbsp. sliced almonds
1/4 c. Chow Mein noodles
Mandarin oranges

Bake the chicken strips according to the package directions. At the last few minutes, add the almonds on the pan that the chicken is on so they can also be toasted. Remove and cool. Cut up the chicken into bite size pieces.
Mix together some of each of the lettuce and coleslaw. Top with cut up chicken, almonds, mandarin orange segments & noodles. Drizzle the dressing on top. 

Wednesday, March 9, 2011

Caramel Apple Cheesecake Pie

Last Sunday we had a family dinner/ Thanksgiving re-do. So I tried this recipe that I found on Annie's Eats. This recipe is totally perfect for a Thanksgiving type meal, ooOor if you're pregnant and craving apple pie and cheesecake all at once like me! I changed the original recipe a bit and am quite pleased with the changes I made so below is my version. Enjoy! It was so tasty that it was all gone before I got a chance to take a picture.

Caramel Apple Cheesecake Pie

For the crust:
2 cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/2 tbsp. unsalted butter, melted
½ cup caramel
1 cup roughly chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
4-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
16 oz. cream cheese
½ cup sugar
2 tsp. vanilla extract
2 large egg
1 ½ Tbsp freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners' sugar
¼-½ cup caramel
Chopped pecans

To make the crust, preheat the oven to 375° F.  Line the bottom of a 9-inch round springform pan with parchment paper.  In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes.  Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.  

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.   Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes.  Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Place a 9x13 baking pan filled with approximately 2 inches of boiling water on the rack directly below the center. Bake until the cheesecake layer is set about 30-35 mins.  The center will be set and not jiggly. Turn the heat off at this point and keep the oven closed as you allow it to cool for an additional 25-30 mins. Remove from the oven.  Refrigerate for at least 4 hours.  

To serve, carefully remove the sides of the springform pan.  In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until stiff peaks form (be careful not to over-beat.)  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans if desired.  Slice with a long, thin knife to serve.

Adapted from From Annie's Eats