Apricot-Rosemary Chicken

1 Comment | Written on May 17, 2010 at 5:00 am , by Kristina Vanni

Whenever I am looking to make something new for dinner, I always turn to the fabulous archives here on Better Recipes.  When I came across this recipe I simply had to try it!  I must admit, I have a weakness for honey mustard, so it caught my eye.  Along with an herb rub and a touch of sweetness from apricot preserves, this is an effortless dinner that looks gorgeous and tastes phenomenal.

I decided to serve the Apricot-Rosemary Chicken over a bed of orzo.  It is a great alternative to potatoes or rice when you want to change things up at dinner time.  Roasted asparagus on the side makes it a complete meal.  This dish also reheats well and leftover chicken is great the next day sliced over salad greens for a quick lunch or supper.

APRICOT-ROSEMARY CHICKEN (click here to view and print recipe)

Nonstick cooking spray

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

8 boneless, skinless chicken breast halves

1/4 cup fat-free chicken broth

1 cup all-fruit apricot preserves

1 tablespoon honey mustard

Preheat oven to 350; line a 9X13-inch baking pan with foil, spray with non-stick cooking spray. In a small bowl crush the spices, combine with salt and pepper, and rub over both sides of chicken breasts. Place in prepared pan; pour broth into pan. Bake for 20 minutes. In a small bowl mix preserves and mustard, brush or spoon over chicken and bake an additional 10-15 minutes until done.

Peanut And Cracker Jack “Cub” Cakes

No Comments | Written on May 14, 2010 at 5:00 am , by Kristina Vanni

It’s that time again!  Get those creative juices flowing and grab your camera, because the Better Recipes monthly contest for May is a fun one! This month we are challenging you to show off your most Dazzling Birthday Cakes and Cupcakes!

Are you known for your fabulously decorated birthday cakes and cupcakes? If so, you could win our $500 prize just for entering! We can’t wait to see all your extra-special cake recipes and decorating designs — whether they’re for girls, boys, or even adults. Enter today for a chance to win!

I am a huge cupcake fan and came up with this recipe a few summers ago.  As a native Chicagoan, I have fond memories of Harry Caray singing his rendition of Take Me Out To The Ball Game during the 7th inning stretch at Cubs games.  This recipe is inspired by the the famous line, “give me some peanuts and cracker jacks…”  These are Peanut and Cracker Jack “Cub” Cakes!

PEANUT AND CRACKER JACK “CUB” CAKES

Peanut Butter Cupcakes:

1-1/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup creamy peanut butter

1/4 cup unsalted butter, softened (1/2 stick)

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon vanilla

2/3 cup whole milk

Caramel Icing:

2 – 3-ounce packages cream cheese, softened

2 ounce tub of caramel apple dip (individual size)

2 Tablespoons unsalted butter, softened

1/2 cup plus 2 Tablespoons confectioner’s sugar

1 teaspoon vanilla extract

Topping:

1 ounce box of Cracker Jack- coarsely chopped

2 ounce tub of caramel apple dip

1. Heat oven to 350 degrees. Place cupcake liners into a 12-cup cupcake pan.

2. For cupcakes: In a small bowl, stir together the flour, baking powder, and salt; set aside. In a large bowl of electric mixer, place the peanut butter, butter, and brown sugar. Mix at medium speed until blended, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture alternately with the milk, beginning and ending with the flour, then mix until just combined; do not overbeat. Divide batter among the muffin cups, filling each about 2/3 full. Bake for 16-18 minutes or until a tester insert comes out clean. Take cupcakes out of muffin tin and place on wire rack to cool completely.

3. After cupcakes are completely cool, prepare icing: In a bowl of electric mixer, beat the cream cheese, caramel dip, and butter until smooth. Add the confectioner’s sugar and vanilla. Beat until of a good spreading consistency. Icing can be refrigerated for a few minutes, if desired.

4. Spread each cooled cupcake with icing. Sprinkle the top of each cupcake with some of the chopped Cracker Jacks, then drizzle each with a little caramel dip. Refrigerate cupcakes if not serving right away. Makes 1 dozen cupcakes.

Frosted Oatmeal Cookies

1 Comment | Written on May 13, 2010 at 5:00 am , by Kristina Vanni

Warning:  The dough for these oatmeal cookies is so fantastic, you will be tempted to turn off the oven and call it a day!

Seriously, I have been making these cookies since I was young and every time I forget how hard it is to not sneak a pinch here and a pinch there.   Just muster up that will power, because once these cookies come out of the oven and you spoon on the gooey pecan icing, you will be glad you waited.  I guarantee, this will instantly become your new favorite oatmeal cookie recipe!

REFRIGERATOR OATMEAL COOKIES WITH PECAN ICING

Cookies:

1/2 cup butter, softened

1/2 cup solid vegetable shortening

1 cup granulated sugar

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3 cups oatmeal (old-fashioned, not quick-cooking)

1/2 cup chopped pecans

1/2 cup sweetened flaked coconut

Icing:

1/3 cup butter

3 cups confectioner’s sugar

1/3 cup evaporated milk

1 Tablespoon light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped pecans

1. For cookies:  In large bowl of electric mixer, cream together the butter, shortening, granulated sugar and brown sugar.  Blend in eggs and vanilla.  Add flour, baking soda, and salt and mix well.  Stir in oatmeal, pecans, and coconut.
2. On pieces of waxed paper, shape dough into 2 long rolls, about 12″ inches long and 1″ high.  Chill dough at least 3 hours, or until it if firm enough to slice.
3. Heat oven to 375 degrees.   Slice dough about 1/4″ thick and place slices on ungreased cookie sheets, or lined with parchment paper.  Bake for 8-10 minutes.  Remove to a wire rack to cool.  When cooled, spoon teaspoonfuls of icing onto cookies.  Makes about 5 dozen cookies.

For Icing:  Place butter in a medium saucepan over low heat.  Brown the butter over medium low heat until golden colored and fragrant, being careful not to burn.  Remove from heat and let cool to lukewarm.  Stir in confectioner’s sugar, milk, corn syrup, and vanilla until smooth.  Stir in nuts.  Spoon icing over cooled cookies.

Edible ‘Dirt!’

1 Comment | Written on May 12, 2010 at 5:00 am , by Kristina Vanni

It may be hard to get kids to eat their veggies, but they will love eating “dirt!”  This adorable cookies and cream dessert is even more fun when served out of a flower pot with a few gummy worms.  Better Recipes offers a few different ideas for presentation.  Here is my take on Edible “Dirt!”

DIRT CAKE (click here to view and print recipe)

2 small packages instant vanilla pudding

3 1/2 cups milk

12 oz whipped topping

1 8 oz pkg cream cheese, softened

1/2 stick butter, softened

1 cup powdered sugar

1 large package chocolate sandwich cookies, crushed

In one bowl, whisk pudding and milk until thickened and fold in whipped topping. In a separate bowl, combine cream cheese, butter and powdered sugar. Mix well and fold into pudding mixture. Alternate layers of crushed cookies and creamy mixture in a plastic flower pot being sure to save cookie crumbs for “dirt” as top layer. Add gummy worms or artificial flower stems for presentation.

Check out these photos from other Better Recipes members!  This one is served out of a glass bowl to show off the layers and is decorated with daisies.  Gorgeous!

Dirt Cake with Daisies

“I made this for a friend who loves Dirt Cake. It was their birthday. It is a great recipe!”

This same recipe also works great as a spooky Halloween treat!  Here, Better Recipes member Cindy Spiker made it in a 9 x 13 pan and turned it into a spooky graveyard with ghosts, goblins and cookie headstones.  I love it!

Photo by: Cindy Spiker

“This kid-friendly dessert is simple to prepare and can be made into a Halloween dessert with some extra cookies and candy.”

Guy Fieri Loves Better Recipes!

2 Comments | Written on May 11, 2010 at 5:00 am , by Kristina Vanni

…And Better Recipes loves Guy Fieri!

I have known Guy ever since the Pork Contest at the Food Network Wine and Food Festival last fall in New York.  He is always so warm and welcoming, and I recently met up with him again at the Home and Housewares Show in Chicago where he was debuting his new line of “Knuckle Sandwich” knives from Ergo Chef.  Then just a few weeks later, we chatted it up at the Disneyland Food and Wine Festival.  Check out this video interview with Guy where he tells us all about his new products and his secret to staying healthy and energized while on the road!

MINUTE TO WIN IT “60 Second Smoothie”

4 cups sliced fresh strawberries
1 medium banana, sliced
1 6-ounce carton vanilla low-fat yogurt
1 cup ice cubes
1 kiwifruit, peeled and sliced (optional)

In a blender, combine strawberries, banana, and yogurt; cover and blend until smooth. With blender running, add ice cubes, one at a time, through hole in the lid; blend until smooth. Pour into 8 small glasses. If desired, garnish with kiwifruit; serve immediately. Makes 8 (about 1/2-cup) servings.

Calories 54, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 15 mg, Carbohydrate 12 g, Fiber 2 g, Protein 2 g. Exchanges: Fruit 1.

(Recipe and photo from Diabetic Living)

 

Breakfast On The Go!

No Comments | Written on May 10, 2010 at 5:00 am , by Kristina Vanni

It’s another Monday morning, busy as usual.  I need a healthy start to the week, not to mention a nice java boost.  Yet again, it’s Better Recipes to the rescue!

Better Recipes member “tyxe” says:

“I made up this recipe to use up leftover brewed coffee. I hated to waste half a pot so I let it cool and used it as the starting point for this recipe. Now it’s a standard breakfast on the go.”

I love it!  Convenient, budget friendly and delicious.  Now all you need is to grab your keys, this fantastic smoothie, and you are out the door!

MOCHA-NANA SMOOTHIE (click here to view and print recipe)

1 medium banana, fully ripe

1 cup cold brewed coffee

1 cup chocolate soy milk

1 (6 ounce) container low-fat vanilla yogurt

Cut banana into one inch chunks and place in blender. Add coffee and puree until smooth. Add remaining ingredients and whirl until smooth and creamy. Add more coffee or soy milk to adjust consistency if desired. Makes 2 servings

Mother’s Day Breakfast in Bed

1 Comment | Written on May 7, 2010 at 5:00 am , by Kristina Vanni

Sunday is Mother’s Day!  This year, surprise mom with a cozy breakfast in bed.  She will love a relaxing morning with a warm bowl of oatmeal and a crossword puzzle.  This uncomplicated recipe is prepared in minutes but the cinnamon-applesauce aroma will infuse your kitchen for hours!

CINNAMON-APPLESAUCE OATMEAL

2 cups milk

1-1/2 cups old-fashioned rolled oats

1 cup applesauce

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Bring milk to a boil in a saucepan over medium heat.  Stir in oatmeal and cook until thick, about 8 minutes.

Add remaining ingredients and stir until heated through.  Serves 4.

Mixed Berry Sundae

1 Comment | Written on May 6, 2010 at 5:00 am , by Kristina Vanni

If you like Starbucks, then you are going to love this!  Their Vanilla Bean Frappuccio, Signature Hot Chocolate and Strawberries and Creme Frappuccio drinks have been transformed into a line of premium ice creams.  Inspired by these coffehouse beverages, the classic vanilla, chocolate and strawberry ice cream flavors have been taken to the next level!

I recently used these fantastic new flavors in a cooking demonstration at the Culinary Loft in New York City.  The audience loved this new twist on classic ice cream flavors, and this recipe was definitely a crowd pleaser.  Warm pound cake is topped with fresh berries and then a scoop of the new Starbucks Strawberries and Creme Frappuccio ice cream.  It is the perfect springtime dessert!

MIXED BERRY SUNDAE

2 Tbsp. butter, divided
2 slices (1/2-inch thick) prepared pound cake
2 Tbsp. honey
1 Tbsp. lime juice
2 cups mixed berries, like raspberries, blueberries and sliced strawberries
1 cup Starbuck’s Strawberries & Creme Frappuccino Ice Cream

Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat and cook pound cake slices, turning once, 3 minutes, until golden brown. Place on two dessert plates.

Add remaining 1 tablespoon butter, honey and lime in same skillet and bring to a boil and simmer 3 minutes. Add berries and stir. Remover from heat.

Scoop 1/2 cup ice cream onto each piece of cake, and top with berries. Serve immediately.

For those of you playing “Guess the Gadget” on Facebook, the correct answer is a potato ricer!  To be specific, it is my Great Aunt Margery’s very very old potato ricer  Congratulations to Nicole, Laurie, Tonia, Marybeth, Dawnviola (from Twitter), Mary, Eliezer, Amy, and Debbie for your correct answers!  Stay tuned there are many more rounds of “Guess the Gadget” to come!

Feliz Cinco de Mayo!

2 Comments | Written on May 5, 2010 at 5:00 am , by Kristina Vanni

Buenos Dias Better Recipes!  Celebrate Cinco de Mayo with fresh and easy authentic Mexican recipes.  Let’s take a trip south of the border to experience Mexican food and drinks at its best!

SHRIMP CEVICHE TOSTADAS

1 pound cooked shrimp, chopped

1/3 cup lime juice

3 Tablespoons olive oil

1 serrano chile, finely chopped

1 teaspoon honey

1/4 cup red onion, finely chopped

2 Tablespoons cilantro, finely chopped

salt and pepper, to taste

1 avocado,  sliced

6-8 tostadas

1.  In a large bowl, mix lime juice, olive oil, chile, honey, onion, cilantro, salt and pepper until honey dissolves.

2.  Add the shrimp to the marinade and let the flavors blend together in the fridge for about half an hour.

3.  Spoon shrimp onto tostadas and top with avocado.

TAMARIND MARGARITA

Salt rim:

3 Tablespoons kosher salt

1 teaspoon chile powder

1 teaspoon finely grated lime zest

Margarita:

1 cup ice

4 ounces tequila

3 ounces tamarind nectar

1 ounce triple sec

For the salt mixture:

Combine salt, chile powder and lime zest in a bowl.  Moisten the rims of two chilled margarita glasses and dip into the salt mixture to coat all around the rims.

For the margarita:

Place the ice, tequila, tamarind nectar and triple sec in a blender and blend until smooth.  Pour into chilled, garnished glasses.

Looking to learn more about the delicious and diverse cuisine of Mexico?  Check out the Festival Gourmet held every year in Puerto Vallarta!  This festival has become an annual tradition to promote the great and innovative gastronomy of Mexico, with a special emphasis on a friendly and creative exchange between grand masters of the art of cooking and young talents from all over the world.  With cooking demonstrations, gourmet “safaris” and even tequila tastings, this is an unforgettable fiesta on the Mexican Pacific!

Celebrate Spring With A Salad

2 Comments | Written on May 4, 2010 at 5:00 am , by Kristina Vanni

Spring is here and some of my favorite fruits and vegetables are in season.  Right now asparagus is so tender and delicious, I have found myself buying it by the bunch and eating it in one form or another almost every night!  Strawberries are also absolutely gorgeous right now.  I am lucky enough to live not too far from the large strawberry growing region in Ventura County, CA.  They even hold a Strawberry Festival up there every year.  This recipe from Better Recipes member “tyxe” is a fantastic way to celebrate these seasonal gems!

ROASTED ASPARAGUS, STRAWBERRY AND WALNUT SALAD (click here to view and print recipe)

1 lb fresh asparagus, tough ends snapped off, cut into 1 inch pieces

1 tablespoon olive oil

1 10 oz pkg fresh spinach, torn in bite sized pieces

1 pint strawberries, hulled and sliced

1/2 cup toasted walnuts, coarsely chopped

Dressing:

1/2 cup vegetable oil

1/4 cup raspberry vinegar

1 teaspoon sugar

1/2 teaspoon salt

Preheat oven to 400 degrees and line a broiler pan with foil. In a large bowl, toss asparagus in olive oil and arrange on pan in a single layer. Roast until crisp tender, about 15 minutes. Remove from oven and cool to room temperature. Meanwhile, mix spinach, strawberries and walnuts in a large bowl and whisk dressing ingredients together. Add roasted asparagus and dressing to spinach