Allison's Recipe Book

Rice Muffins

Ingredients for making Rice Muffins

Egg whites (large) room temperature 2
Leftover cooked rice 1 cup
Egg Yolk (large) 1
Vegetable cooking oil 2 tbsp
Skim milk 1 cup
Salt 1/4 tsp
All-purpose flour 1 cup

Instructions for making Rice Muffins

In small mixing bowl beat egg whites until stiff. In another bowl using same beaters, beat rice, egg yolk, cooking oil, skim milk and salt. Add flour. Stir. Fold in egg whites. Spray muffin cups with no-stick cooking spray. Fill cups.Bake in 400 degree oven for about 15 to 20 minutes. Serve warm. Makes 12 medium muffins.

Banana Loaf

Ingredients for making Banana Loaf

Mashed bananas (3 medium) 1 cup
Baking soda 1 tsp
Large Eggs 2
Margarine, softened 1/4 cup
Brown sugar, packed 1 cup
All-purpose flour 1 1/2 cups
Baking powder 1 1/2 tsp
Salt 1/4 tsp

Instructions for making Banana Loaf

In a small bowl stir mashed banana and baking soda together. Set aside. Beat eggs in small mixing bowl until frothy. Cream margarine and sugar in large mixing bowl. Add 1/2 eggs. Beat to mix. Add second 1/2 eggs. Beat in. Stir in mashed banana. Add flour, baking powder and salt. Stir to moisten. Spoon into 9×5 inch spray. Bake in 350 degree oven for about 1 hour until a wooden pick inserted in center comes out clean. Cuts into 16 slices.

Crab Dip

Ingredients for making Crab Dip

Canned crabmeat, drained, cartilage removed 5oz
Low-fat cottage cheese 1 cup
Horseradish 1/2 tsp.
Salt 1/4 tsp
Skim milk 1 tbsp
Margarine, softened 1/4 cup
Onion powder 1/4 tsp
Sliced Almonds 1/4 cup

Instructions for making Crab Dip

Combine first 7 ingredients in blender. Blend smooth. May be beaten in a bowl instead of blending. Add more horseradish to taste. Turn into 1 quart casserole. Smooth top. Place almonds in 375 degree oven for about 4 to 6 minutes to brown. Remove and sprinkle over casserole. Return to oven and cook for about 20 minutes until hot. Makes 2 1/2 cups.

Meatballs

Ingredients for making Meatballs

Lean ground beef 2 lbs.
Onion powder 1/2 tsp.
Water 1/2 cup
Dry bread crumbs 1/2 cup
Pepper 1/2 tsp.

Red Sauce

Tomato paste 5 1/2 oz.
Water 3/4 cup
Vinegar 4 1/2 tsp.
Liquid sweetener 1 1/2 tsp.
Worcestershire sauce 3/4 tsp.
Onion powder 1/4 tsp.

Instructions for making Meatballs

Mix first 5 ingredients in bowl. Shape into 1 inch balls. Arrange on backing sheet. Cook in 450°F oven about 15 minutes, until browned. Makes 80 meatballs.

Red Sauce: Place all 6 ingredients in small saucepan. Heat and stir until it boils. Pour over meatballs or serve separately as a dip. Makes 1 1/2cups.

Stuffed Cucumber

Ingredients for making Stuffed Cucumber

Low-fat cottage cheese drained 3/4 cup
Margarine, softened 3 tbsp.
Chives, Chopped 3 tbsp.
Beef bouillon packet 1/4 oz
Worcestershire sauce, generous measure 1/4 tsp.
Cayenne Pepper 1/16 tsp.
Medium cucumbers scored with fork centers hollowed out 2
Round Crackers 40

Instructions for making Stuffed Cucumber

Combine first 6 ingredients on small plate. Mash with fork until thoroughly blended together.

Stuff cucumbers. Chilled for 2 hours. Cut into scant 1/2 inch slices. Placed each slice on cracker. Makes about 40.

Shrimp Dip

Ingredients for making Shrimp Dip

Low-Fat cottage cheese 1 Cup
Margarine , softened 1/4 Cup
Light Salad dressing 1/4 Cup
Chili sauce 2 tsp.
Lemon juice 1 tsp.
Dill weed 1/4 tsp.
Garlic powder 1/16 tsp.
Canned broken shrimp, rinsed and drained 4 oz.

Instructions for making Smoked Salmon Spread

Combine all 9 ingredients in blender. Blend smooth. Chill until needed. This won’t firm up when chilled because no ream cheese has been added. It is firm enough for dipping. Makes 2 cups.

Smoked Salmon Spread

Ingredients for making Smoked Salmon Spread

Low-fat cottage cheese (less than 1% MF) 1 cup
Margarine, softened 1/4 cup
Granted onion 1 tbsp.
Lemon juice 1 tbsp.
Horseradish 1 tsp.
Salt 1/4 tsp.
Liquid Smoke 1 tsp.
Canned salmon (red is beat). drained 15 oz.
Chopped fresh parsley 1/4 cup

Instructions for making Smoked Salmon Spread

Combine first 7 ingredients in small mixing bowl. Beat until smoth.

Remove round bones and dark skin from salmon. Add salmon and beat in slowly. Pack into shallow serving dish.

Sprinkle with parsley. Chill until ready to serve. Makes 2 2/3 cups.

Tuna Spread

Ingredients for making Tuna Spread

Canned white flaked tuna, water packed, drained 6 1/2 oz.
Finely chopped onion 1/4 cup
Ground walnuts, very finely chopped 3 tbsp.
Lemon juice 1 tsp.
Salt 1/4 tsp.
Pepper 1/4 tsp.
Light salad dressing (or mayonnaise) 6 tbsp.

Directions for making Tuna Spread

Combine all 7 ingredients in bowl. Mix well. Chill until needed. Serve with assorted crackers. Makes 1 1/3 cups.

Cheese Ball

Ingredients for making a Parsley Cheese Ball

Low-fat cottage cheese (less than 1% MF), rinsed and drained well 2 cups
Margarine, softened 1/2 cup
Granted low-fat sharp Cheddar cheese (less than 21& MF) 2 cups
Chopped pimiento 1 tbsp
Chopped green pepper 1 tbsp
Onion flakes 1 1/2 tbsp
Worcestershire sauce 1 tbsp
Lemon juice 2 tsp
Cayenne pepper 1/8 tsp
Chopped fresh parsley 1/2 cup

Instructions for making a Parsley Cheese Ball

Place cottage cheese and margarine in blender or food processor. Process until smooth.

Combine next 7 ingredients in large bowl. Add blender contents. Mix well. Chill several hours over night.

Shape into ball. Roll in parsley. Chill. Makes 3 1/2 cups.

Spinach Dip

Ingredients for Spinach Dip

Low-fat cottage cheese (lessthan 1% MF) 1 cup
Light salad dressing (or mayonnaise) 1 cup
Lemon julice 2 tbsp.
Chopped onion 1/3 cup
Frozen chopped spinach, thawed, drained, blotted dry 10 oz.
Parsley flackes 2 tsp.

Instructions for making Spinach Dip

Place first 4 ingredients in blender. Blend smooth Turn into bowl.

Stir in spinach and parsley. This is good served warm and also when it cools. Makes 2 2/3 cups.

Mock Guacamole

Ingredients for Mock Guacamole

Frozen peas, cooked 2 cups
Chopped onion 2 tbsp.
Lemon juice 2 tbsp.
Salt 1/2 tsp.
Pepper 1/4 tsp
Garlic powder 1/4 tsp.
Cayenne pepper 1/4 tsp.
Medium tomato, diced 1

Making Mock Guacamole

Smooth first 7 ingredients in food processor.

Place diced tomato on paper towel to drain. Stir into first ingredients. Makes 1 1/2 cups.

Tuna Toast Points

Ingredients needed for Tuna Toast Points

Light salad dressing (or mayonnaise) 1 cup
Curry powder 1/2 tsp.
Canned white tuna, water packed, drained 6 1/2 oz.
White bread slices, crust removed 12
Grated low-fat medium Cheddar cheese (less than 21% MF) 1/2 cup

Making Tuna Toast Points

Mix salad dressing and curry powder. Add tuna. Sir.

Cut bread slices in half diagonally. Arrange on cookie sheet. Toast 1 side under broiler about 1 minute. Remove from oven. Turn bread over. Spread untoasted sides with tuna mixture.

Sprinkle cheese in center of each piece. Broil about 2 to 2 1/2 minutes, until lightly browned. Makes 24.

Grilled Strawberry Shortcakes

Ingredients for Grilled Strawberry Shortcakes

1 store bought shortcake loaf, cut into 2 inch cubes
1 (2 lb) pkg strawberries, washed
1 (1/2 gal) frozen vanilla yogurt or ice cream
8 wooden skewers
Orange Marinade:
1/2 tsp orange zest
1/2 C orange juice, fresh squeezed
2 Tbsp brown sugar
1 Tbsp water
1/8 tsp sea salt
1/2 tsp vanilla

Instructions for making Grilled Strawberry Shortcakes

Spray grill with cooking spray. (so it won’t stick)
Preheat grill, medium high setting.
Thread alternating strawberries and cake on each wooden skewer.
Place on the grill, brushing with orange marinade.
Grill 30-60 seconds per side, until lightly grill marked and warm.
Serve with vanilla yogurt.
Enjoy!
Marinade:
Combine all ingredients in a small mixing bowl; apply as placing skewers on grill, reapply while grilling.

INGREDIENTS for Cookie Shots

For the cookies:

1 cup shortening
1/3 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 cup mini chocolate chips

For the cookie shots:

1 cup dark-chocolate candy melts
1 1/2 cups milk
1 1/2 teaspoons vanilla extract

Making Cookie Shots

Preheat oven to 350°F. Grease the molds of a popover pan.
In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.
Mix together milk and vanilla extract, and serve inside each cookie shot.

Ingredients:

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9×13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator…

Ingredients:
for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

For the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

Instructions:

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

2. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

3. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.