Friday, November 21, 2014

Baked Apple Cider Doughnut Holes

These doughnuts have the perfect apple cider flavor and they are baked not fried.

Baked Apple Cider Doughnut Holes: Savory Sweet and Satisfying

The batter for these doughnuts will fill more than one mini muffin tin. If you happen to have two mini muffin tins, then you are all set, but if you do not have two, like I don't, then you can use one mini muffin tin and part of one regular muffin tin.

Once these doughnuts were done I decided to skip rolling them in butter and rolled them directly in the cinnamon sugar. The sugar stuck to the bottom part of the doughnuts, but not the top. Next time I use the butter so that the cinnamon sugar will stick to the entire doughnut.

Baked Apple Cider Doughnut Holes
1 cup apple cider
3/4 cup unsweetened applesauce
3 teaspoons cinnamon, divided
1 teaspoon clove
1 teaspoon nutmeg
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 large egg
2/3 cups light brown sugar
1 teaspoon vanilla extract
1/3 cup honey
1/3 cup nonfat Greek yogurt
2 tablespoons canola oil

2 tablespoon unsalted butter
1/4 cup granulated sugar
1 tablespoon cinnamon

In a small saucepan add in the apple cider and cook over low heat, stirring often, until it has reduced to 1/3 cup.

In another small saucepan add in the applesauce, 1 teaspoon cinnamon, clove and nutmeg. Cook over low heat, stirring often, until reduced to 1/2 cup, about 15-30 minutes.

Preheat oven to 400º F. Spray two mini muffin tins with cooking spray or one mini muffin tin and four spots in a regular muffin tin.

In a large mixing bowl, combine the flour, baking powder, baking soda and cinnamon.

In another large mixing bowl combine the egg, brown sugar, cooked applesauce, vanilla extract, honey, reduce apple cider, yogurt and canola oil. Pour wet ingredients over the dry ingredients and stir just until mixed, do not over mix.

Fill prepared mini muffins tins with a rounded tablespoon of batter, about 3/4 full. If using one mini and one regular muffin tin, divided the remaining batter, after filling mini muffin tin, between about four spots. Bake for 6-10 minutes or until an inserted toothpick comes out clean. Regular sized muffins will take a bit longer than the mini muffins.

While doughnuts are baking melt butter in a small dish. In another small dish combine the sugar and cinnamon.

Once the doughnuts are done, brush them with the melted butter and roll them in the cinnamon sugar. Place on a cooling rack to cool.


The applesauce may be substituted with apple butter. Just add the apple butter in where the recipe calls for applesauce and skip the steps of cooking the applesauce and adding spies to it.

Serves: 19, 2 doughnuts per serving
Calories: 143
Total Fat: 3.2g
   Saturated: 0.6g
   Polyunsaturated: 0.5g
   Monounsaturated: 1.2g
   Trans: 0g
Cholesterol: 13.1mg
Sodium: 312.5mg
Potassium: 67.8mg
Total Carbs: 28.6g
   Dietary Fiber: 0.9g
   Sugars: 15.1g
Protein: 2.2g
Vitamin A: 1.1%
Vitamin C: 1%
Calcium: 2.8%
Iron: 6.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from feastie.
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Thursday, November 20, 2014

Pizza Grilled Cheese

Pizza Grilled Cheese: Savory Sweet and Satisfying

I had some leftover pizza toppings from pizza night and was trying to figure out what to do with them when all of a sudden an idea came to me. Why not use the toppings to make a grilled cheese sandwich. The result was delicious. All the flavors of a pizza in a sandwich.

For this recipe I did not list measurements of the ingredients. This is a type of recipe that you can add as little or as much of the ingredients depending on your taste. You can also very easily make as many sandwiches you need.

Pizza Grilled Cheese
2 slices of bread
pizza sauce
mozzarella cheese
Italian seasoning

Spread both sides of bread with pizza sauce. Top one slice of bread with pepperoni, cheese and sprinkle some Italian seasoning on top. Place the other slice of bread on top and then cook the sandwich on a griddle until the bread is crispy and cheese is melted.


Serves: 1
Calories: 348
Total Fat: 16.4g
   Saturated: 6.7g
   Polyunsaturated: 0.9g
   Monounsaturated: 3.4g
   Trans: 0.3g
Cholesterol: 49.2mg
Sodium: 903.6mg
Potassium: 149.6mg
Total Carbs: 30.5g
   Dietary Fiber: 4.7g
   Sugars: 12.8g
Protein: 20.9g
Vitamin A: 10.9%
Vitamin C: 3.9%
Calcium: 35.1%
Iron: 15.1%
*The nutritional information will vary slightly depending on the brands you use.

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Wednesday, November 19, 2014

Parmesan Chicken

Parmesan Chicken: Savory Sweet and Satisfying

This is such a delicious chicken dish. The herb coating on the chicken gets golden brown and nice and crispy.

Parmesan Chicken
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 1/2 teaspoons dried oregano, divided
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1 egg
1 tablespoon water
2 boneless skinless chicken breasts
2 tablespoons unsalted butter
2 cups spaghetti sauce
1/2 teaspoon garlic powder
1/2 cup shredded mozzarella
8 ounces spaghetti noodles, cooked and drained

In a shallow bowl combine the bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil and black pepper.

In another shallow bowl combine the egg and water.

Cut each chicken breast in half horizontally, making 4 thinner chicken breasts. Dip each chicken breast in the egg mixture and coat with the crumb mixture.

In a large skillet melt the butter, over medium heat and cook the chicken on both sides until completely cooked.

Meanwhile in a large saucepan combine the spaghetti sauce, garlic powder and remaining oregano. Cook over medium heat until heated through.

Serve chicken over noodles, then top with spaghetti sauce and sprinkle with mozzarella cheese and remaining Parmesan cheese.


Serves: 4
Calories: 496
Total Fat: 15g
   Saturated: 7.6g
   Polyunsaturated: 0.7g
   Monounsaturated: 1.1g
   Trans: 0g
Cholesterol: 122.3mg
Sodium: 669.4mg
Potassium: 119.3mg
Total Carbs: 59.3g
   Dietary Fiber: 4.1g
   Sugars: 5.9g
Protein: 32.3g
Vitamin A: 19%
Vitamin C: 4.8%
Calcium: 26.4%
Iron: 21.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home Dinner on a Dime cookbook.

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Tuesday, November 18, 2014


Stromboli: Savory Sweet and Satisfying

The dough for this recipe is made in a bread machine and then rolled out filled and bake in the oven. It makes a delicious lunch and you can get creative with the filling.


1 1/2 cups water
2 tablespoons unsalted butter
1/2 teaspoon salt
2 teaspoons black pepper
1 1/2 teaspoons granulated sugar
3 cups bread flour
2 1/2 teaspoons yeast

2/3 cup shredded provolone cheese
2/3 cup shredded mozzarella cheese
1 1/3 cups diced hard Italian salami

Place dough ingredients in your bread machine in order as indicated by manufacturer's directions. Use dough setting and large loaf and start the bread machine. When dough is done roll out into a large rectangle.

In a medium bowl gently mixed the filling ingredients and place it lengthwise down the middle of the dough. Fold one side of the dough over the filling and then fold the other side of the dough over the filling. Pinch the ends closed.

Place the Stromboli, seam side down, on prepared baking sheet. Cover with a clean kitchen towel and let rise for about 30 minutes.

Preheat oven to 350º F. Grease a baking sheet.

Lightly spread olive oil on top of the Stromboli and bake for 20-30 minutes or until lightly browned.

Serves: 8
Calories: 385
Total Fat: 12.3g
   Saturated: 6g
   Polyunsaturated: 0.2g
   Monounsaturated: 1.7g
   Trans: 0g
Cholesterol: 77.5mg
Sodium: 969.2mg
Potassium: 49.8mg
Total Carbs: 34.9g
   Dietary Fiber: 1.2g
   Sugars: 1.6g
Protein: 24.1g
Vitamin A: 4%
Vitamin C: 0.2%
Calcium: 10.7%
Iron: 22.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Bread Machine Cookbook II.

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Monday, November 17, 2014

Mocha Cappuccino Hazelnut Hot Chocolate

Mocha Cappuccino Hazelnut Hot Chocolate: Savory Sweet and Satisfying

This hot chocolate is so very delicious. The dark chocolate makes it nice and rich and the mocha cappuccino hazelnut spread makes it delicious. One of my favorite homemade hot chocolates.

Mocha Cappuccino Hazelnut Dark Hot Chocolate
1/2 cup dark cocoa powder
1/2 cup mocha cappuccino hazelnut spread
1/2 cup granulated white sugar
1 cup hot water
5 cups 2% milk

Topping (not included in nutritional info):
mini marshmallow OR
whipped cream

In a small pan combine the cocoa powder, mocha cappuccino hazelnut spread, white sugar and hot water. Bring to a gentle boil, stirring constantly. Transfer mixture to a crock pot and add milk. Stir to combine and cover crock pot. Cook on low for 2 hours or until hot chocolate is hot. Stir and pour into mugs. Top with a topping if desired.


You can substitute Nutella for the mocha cappuccino hazelnut spread.

You can substitute unsweetened cocoa powder for the dark cocoa powder.

Serves: 6
Calories: 271
Total Fat: 14g
   Saturated: 2.5g
   Polyunsaturated: 0.1g
   Monounsaturated: 1.1g
   Trans: 0g
Cholesterol: 19.6mg
Sodium: 110.8mg
Potassium: 305mg
Total Carbs: 28.2g
   Dietary Fiber: 3.3g
   Sugars: 24.6g
Protein: 8.7g
Vitamin A: 7.7%
Vitamin C: 0.7%
Calcium: 27.9%
Iron: 7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Frugal Girls.
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Friday, November 14, 2014

Cheesy Hash Brown Bake

Cheesy Hash Brown Bake: Savory Sweet and Satisfying

This side dish is creamy, comforting and delicious. It works great for brunch or even dinner and reheats very well. It also can be made ahead of time and then bake when needed.

Cheesy Hash Brown Bake
1-16 roll breakfast sausage, cooked, drained and cooled
1- 30 ounce package frozen shredded hash brown potatoes, thawed
2 cans cream of potato soup
16 ounces light sour cream
2 cups shredded cheddar cheese, divided
1 cup grated Parmesan cheese

Preheat oven to 350º F. Grease a 9x13 baking dish.

In a large bowl combine the sausage, potatoes, soup, sour cream, 1 3/4 cups cheese and Parmesan cheese. Transfer to prepared baking dish. Sprinkle with remaining cheddar cheese. Bake uncovered for for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.


Serves: 10
Calories: 481
Total Fat: 26.8g
   Saturated: 14.5g
   Polyunsaturated: 0.4g
   Monounsaturated: 3.3g
   Trans: 0g
Cholesterol: 86.7mg
Sodium: 754mg
Potassium754.3: mg
Total Carbs: 30.5g
   Dietary Fiber: 2.7g
   Sugars: 6.6g
Protein: 28.9g
Vitamin A: 12.6%
Vitamin C: 18.9%
Calcium: 36.5%
Iron: 3.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home Casserole Cookbook.
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Thursday, November 13, 2014

Broccoli Cornbread with Cheese

Broccoli Corn Bread with Cheese: Savory Sweet and Satisfying

This cornbread is the one that changed my mind about cornbreads. I went from disliking it to loving it all because of this recipe.

Broccoli Corn Bread with Cheese: Savory Sweet and Satisfying

This cornbread is a sweet one with an added benefit of broccoli. A delicious way to get some more vegetables in your diet.

Broccoli Cornbread with Cheese
1 cup cottage cheese
3/4 cup unsalted butter, melted
4 eggs
2- 8.5 ounce packages corn muffin mix
1- 10 ounce package frozen chopped broccoli, thawed and well drained
1 large yellow onion, chopped
1 1/2 cups shredded cheddar cheese, divided

Preheat oven to 375º F. Grease a 9x13 baking dish.

In a large bowl beat together the cottage cheese, melted butter and eggs. Stir in muffin mix just until combined. Fold in broccoli, onion and 1 cup cheddar cheese. Pour batter into prepared pan and sprinkle with remaining 1/2 cup cheese.

Bake for 35-40 minutes or until an inserted toothpick comes out clean. Cool in the pan for 10 minutes before slicing and serving.


To make sure the broccoli is well drained squeeze it dry with some paper towels.

Serves: 12
Calories: 381
Total Fat: 19.2g
   Saturated: 11.5g
   Polyunsaturated: 0.9g
   Monounsaturated: 5.3g
   Trans: 0g
Cholesterol: 130.4mg
Sodium: 213.7mg
Potassium: 137.6mg
Total Carbs: 3.2g
   Dietary Fiber: 1g
   Sugars: 1.6g
Protein: 9.8g
Vitamin A: 17.3%
Vitamin C: 23.8%
Calcium: 16%
Iron: 4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from All Recipes Magazine.
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