RECIPE: Queso-Salsa Dip

Queso-Salsa Dip

 

This cheesy snack is so easy, it doesn't require a recipe:

 

Stir one serving (approximately 1 oz.) of reduced-fat or fat-free cream cheese into your favorite salsa; microwave until warm and bubbly. Serve with your favorite baked chips or sliced veggies. Much healthier than queso dip from a jar!

RECIPE: Oven-Baked Cheese Crisps

Oven-Baked Cheese Crisps

These are an oven-baked version of the Italian frico. It's just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.

Ingredients:

• 1 cup grated hard cheese (such as Parmesean) - NOT the dried powdery stuff

Preparation:

Preheat oven to 350 F.

Note on type of cheese: You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp "shell," whereas cheddar will be more chewy and "lacey" (the fat separates out), though still firm. Softer cheeses such as mozzerella will not work well.

Toss cheese with any seasonings you'd like -- garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.

Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.

Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.

If you want to mold them into a shape, you want to "drape" them while still warm. You can make cups over an upturned glass, or "taco shell" shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)

Serving Suggestions: Fill with fruit, dip, salad. Spread flat ones with sugar-free jam (I'm not kidding), or any spread you want, or eat plain.

 Shared HERE

RECIPE: Oatmeal Muffins

OATMEAL MUFFINS from Bikini Bella

Here is something my family and support group really like. Hope if you try it you will like it as much as we all do. Each person that I have given this recipe to has loved it and it has become a regular on their menus. Most have tweaked it just a bit to perfectly suit them ... but this is a great base recipe. We all love how very portable it is!!! Enjoy!

Oatmeal Muffins

3 cups oatmeal (quick cook or regular-whole - I personally use regular whole oats)
1 ¼ cups milk, light soy milk or carb countdown
2 eggs
½ cup oil
1 cup splenda ( I usually use less if adding protein powder)
2 teaspoons baking powder
Pinch salt

Mix everything together and put in cupcake tins (sprayed with pam) and bake at 350 for about 20 minutes. Freeze them (after baking) and pull out as needed.

Alterations: You can substitute Splenda with sugar if the recipe is for someone who does not want or need the splenda (I can't imagine, but I guess there are some). When I make this recipe, I usually add a little more light soy milk and less oil, usually throw in some chopped nuts (whatever I have on hand). I also almost always add 4 scoops of protein powder as well. You can also add cinnamon or any other spice that floats your boat. This is just a base recipe ... you can add and delete as you choose. Watching the board the past few days has my mind reeling ... can you imagine chocolate oatmeal peanut butter muffins??? Or perhaps adding some applesauce or some chopped apples. Perhaps even some blueberries or blackberries. YUM

Everyone who has tried this recipe so far has really liked it. If you try it, let me know what you think! If you find a tweak that is great, please share that as well.

Enjoy!!!
Shared by Bikini Bella in February 2006

RECIPE: Susans Vanilla Custard

Susan's Vanilla Custard

4 eggs, beaten
1 cup skim milk
1 can skim evaporated milk
1/2 cup Splenda Granular
2 tsp vanilla
pinch of salt
nutmeg

Whisk together very well.

Pour through a sieve into 6 - 4oz custard cups.

Place in a water bath.

(9 x 13 pan with one inch hot water in it)

Sprinkle with nutmeg, if desired.

Bake at 325 for only about 25 - 26 minutes.

Chill or serve warm. 

shared from SusanMaria

RECIPE: Chick Pea Bruschetta

Chick Pea Bruschetta
For those who like chick peas this is great

15 ounce can of chickpeas roughly chopped
1/2 cup flat leaf parsley chopped
1 garlic clove finely minced
1/2 tablespoon olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon salt and pepper

Mix all together and serve Yum!
can be served on crackers or alone 

shared by "OCEANMIST" (screen name)