BreakfastRecipe by Rachael Ray
Ingredients: 4 cups flour, 1 teaspoon salt, 1/4 cup sugar, 1 cup margarine (2 sticks), 1 package dry active yeast, 1/4 cup warm water, 3 egg yolks, 1 cup lukewarm milk, scalded and cooled
Preparation: Mix together 4 cups flour, 1 teaspoon salt and 1/4 cup sugar. Cut in two sticks margarine. Dissolve yeast in 1/4 cup warm water, then add three beaten egg yolks to yeast mixture. Add 1 cup scalded and cooled milk. Mix well. Split dough into two equal halves. Refrigerate overnight wrapped in plastic wrap. Pre-heat the oven to 375°F. Roll out dough halves and brush with melted butter. Sprinkle with 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Roll up. Cut. Place rolls in greased dish. Cover with kitchen towel and let rise for 1 hour. Bake in the oven for 20-25 minutes. Filling: Melted butter for brushing on dough halves 1/2 cup sugar 1 1/2 teaspoons cinnamon Icing: 1 1/2 cups powdered sugar 1 1/2 teaspoons vanilla extract 2 tablespoons margarine, softened 1-3 tablespoons hot water |
LunchRecipe by Real Simple
Ingredients: 1 3 1/2- to 4-pound rotisserie chicken, meat shredded (about 5 cups) 1 to 1 1/2 cups barbecue sauce 4 hamburger buns Potato chips (optional) Preparation: In a bowl, combine the chicken, barbecue sauce. Divide the mixture evenly among the bottoms of the buns and sandwich with the tops. Serve with potato chips (if using) |
DinnerRecipe by Rachael Ray
Ingredients for the perfect meatballs: For the meatballs: 4 slices stale peasant bread, trimmed of crust and coarsely chopped in food processor Milk, to moisten bread 2 pounds beef, pork and veal mix 1/4 cup parsley, finely chopped A fat handful each of Pecorino Romano and Parmigiano Reggiano cheese Salt and pepper 1/4 cup pine nuts, toasted and chopped 1 teaspoon crushed red chili flakes 1 teaspoon fennel seed 2 teaspoons ground sage 2 garlic cloves, grated or pasted 3-4 tablespoons onion, grated 2 tablespoon extra virgin olive oil (EVOO) 1 large egg Ingredients for the sauce: 1 tablespoon olive oil 2 tablespoons butter 1 onion, chopped 2 cloves garlic, finely chopped Salt 1 cup dry white wine 1 cup chicken or veal stock 3 cans San Marzano tomatoes (28 ounces each) 10-12 basil leaves, torn 1 parmesan cheese rind Direction: Pre-heat the oven to 400°F. For the meatballs, in a small bowl, soak the bread in milk. Squeeze out the excess milk and add to the meat in a large bowl. Add the remaining ingredients and roll 2 1/2-inch balls and arrange on a parchment-lined baking sheet. Bake to partially cook and lightly brown, 15 minutes. For the sauce, add the olive oil to a large Dutch oven over medium heat; add the butter and melt. Add the onion, garlic and salt, and partially cover. Sweat until very tender, 20 minutes, stirring frequently – lower the heat if the onion browns. Add the wine and reduce by half; add the stock and the tomatoes and break up the tomatoes a bit. Bring to a bubble; reduce the heat and simmer. Add the basil and cheese rind, cook gently 30 minutes to thicken, then add the meatballs and keep at low simmer while you cook the pasta. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Add a mug of the starchy cooking water to the sauce before draining the pasta. Toss the pasta with the butter and half of the sauce. Serve in shallow bowls and top with more sauce and meatballs. Pass extra cheese at the table. |
SnacksChex Mix
3 cups of Corn Chex Cereal 3 cups of Rice Chex Cereal 3 cups of Wheat Chex Cereal 1 cup mixed nuts 1 cup bite-sized pretzels 1 cup bagel chips 1 1/2 tablespoons of sea salt 3/4 teaspoon of garlic powder 1/2 teaspoon of onion powder |
Appetizers
Buffalo Chicken Dip
Ingredients 2 cups shredded cooked chicken 1 (8 oz. pkg.) cream cheese, softened 1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce or FRANK'S® RedHot® Buffalo Wings Sauce 1/2 cup blue cheese or ranch dressing 1/2 cup crumbled bleu cheese or your favorite shredded cheese Directions PREHEAT oven to 350°F. COMBINE all ingredients and spoon into shallow 1-quart baking dish. BAKE 20 minutes or until mixture is heated through; stir. Garnish with chopped green onions if desired. Serve with crackers and/or vegetables. I like chips or celery sticks is a healthier choice! |
DessertBrownies
Ingredients 1/3 cup cocoa 1/2 cup plus 2 tablespoon boiling water 2 oz. unsweetened chocolate 4 tablespoons (1/2 stick) butter, melted 1/2 cup plus 2 tablespoons vegetable oil 2 large eggs 2 large egg yolks 2 teaspoons vanilla 2 1/2 cups sugar 1 3/4 cups all purpose flour 1 teaspoon salt 1 cup chocolate chips(optional) Directions Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with non-stick cooking spray. Whisk cocoa and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Mixture may look curdled at this point. Add eggs, egg yolks and vanilla. Continue to whisk until smooth. Whisk in sugar until fully incorporated. Using rubber spatula, fold in flour, salt, and chocolate chips all at once, taking care to not over mix. Scrape batter into prepared pan and bake until toothpick inserted in center comes out with a few moist crumbs attached, about 30-40 minutes. Do not over cook. Transfer pan to wire rack and let cool completely, about 1 to 1 1/2 hours. Cut when cooled. Add a scoop of vanilla ice cream on top of your delicious brownies!! |
Make sure you add some fruits and vegetables in each of your meals!!!!