Cooking...

because I have to

Wednesday, May 11, 2011

Sugar Cookies

Posted by The Colbys... written by Erin |

1/2 c butter
1/2 c crisco
2 c sugar
2 tsp vanilla
4 eggs
5 c flour
4 tsp baking powder
1 tsp salt
bake at 350 for 7 minutes

Frosting
1/3 c butter
3 cups powdered sugar
1 1/2 tsp vanilla
2 T milk
whip and add color

Easy and delicious!

Wednesday, May 11, 2011

Pumpkin Spice Cake with Orange Cream Cheese Frosting

Posted by The Colbys... written by Erin |

1 Yellow cake mix
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/8 tsp cloves
1/8 tsp cardamom
1/4 tsp soda
1 cup skim milk
4 egg whites
1 1/4 cups pumpkin
1 tsp vanilla

FROSTING:
1 16 oz/ package of confectioner's sugar (4 cups)
4 oz. %50 less fat cream cheese
2 T fat free sour cream
1 to 2 T orange juice
1/2 tsp vanilla
1 tsp orange extract
orange food coloring

1. Lightly coat a ninstick or stick resistant bunt cake pan with cooking spray and sat aside. Preheat over to 350 degress; Wisk dry cake mix together with spiced and soda in large mixing bowl until well combined. In a smaller bowl whisk milk together with egg whites, pumpkin, and vanilla until combined.
2. Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3-4 minutes until well blended.
3. Pour batter into pan and smooth out top/ Bake at 350 for 30-35 minutes or until cake tests done. Remove from oven and finish cooling. After cake is cooled drizzle/pour over cake and top with decorative holiday candies or sprinkles

FROSTING:
Whisk all ingredients together until well blended. Add 1 to 2 T more juice if you are planning on drizzling frosting.

Wednesday, May 11, 2011

Lentil-Bulgur Salad

Posted by The Colbys... written by Erin |

1 C dry lentils
2 C water


1 C dry bulgur wheat
1 C boiling water

1/4 C Olive Oil
1/4 C lemon juice

2 cloves garlic, crushed
1 tsp. salt

1/2 tsp. oregano
2 tsp. mint, freshly minced
2 tsp. fresh dill, chopped
1/4 C finely minced fresh parsley
1/2 C finely minced red onion
1 small bell pepper (any color) diced
1 cucumber, chopped
1/2 stalk celery, chopped
1/2 C kalmata olives, pitted and chopped
fresh black pepper

1 medium sized tomato, diced
1/2 C chopped toated walnuts
squeezable wedges of lemon, for garnish

1. place lentils in a saucepan, cover with water, and bring just to the boiling point. Turn the heat down, partially cover, and allow to simmer without agitation for 20-25 minutes -or until tender but not mushy. Drian well, then transfer to a large bowl.

2. While the lentils are cooking, place the bulgur in a small bowl. Add boiling water, cover with a plate, and let stand 10-15 minutes while getting the other ingredients ready.

3. Add everything to the lentils, except tomato chuncks, walnuts, and lemon wedges. Mix gently but thoroughly. Cover tightly and refigerate.

4. Just before serving, top with tomatoes and walnuts. Garnish with lemons


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