Monday, July 25, 2016

Perfect Prime Rib

Cake seasoning on the outside of the prime rib. Bake at 450 degrees for 15-20 minutes, then reduce oven temperature to 250 degrees. You want the internal temperature of the prime rib is about 145 degrees. Take out of the oven about 5 degrees early and let rest for 30 minutes (covered in foil).

Wednesday, January 25, 2012

Golden Caramel Cheesecake Bars

I love cheesecake, so naturally I LOVED these cheesecake bars my friends Matt and Katrina made a couple weeks ago!  I'm pasting the recipe here, but the original comes from Kraft!

24 Golden OREO Cookies, divided
2 Tbsp. butter, melted
25  KRAFT Caramels
1 Tbsp. water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 egg

HEAT oven to 350°F.
LINE 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Process 14 cookies in food processor until finely crushed; mix with butter. Press onto bottom of prepared pan. Bake 10 min. or until golden brown. Cool 10 min.
MEANWHILE, microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Coarsely chop remaining cookies.
BEAT cream cheese and marshmallow creme in large bowl with mixer until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of caramel over batter; swirl gently with knife.
BAKE 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.

Tuesday, April 26, 2011

Protein Bars

I had a hard time finding protein bars that I liked in the store that didn't have a weird after taste and was low in calories and sugar... I was introduced to these homemade protein bars that are easy to make and very good!  The recipe comes from  I make them all the time!

3 1/2 cups quick oats
1 1/2 cups powdered non-fat milk
4 scoops low carb chocolate or vanilla protein powder
1 cup sugar-free maple syrup
2 egg whites, beaten
1/4 cup orange juice
1 teaspoon vanilla
1/4 cup natural applesauce
sliced almonds (optional)
raisins or craisins (optional)
  1. Preheat over to 325 and spray a baking sheet or 9x12 baking dish with non-stick spray.
  2. Mix oats, powdered milk, and protein powder in bowl and blend well.
  3. In separate bowl, combine egg whites, orange juice, applesauce, and the sugar-free syrup and blend well.
  4. Stir liquid mixture into dry ingredients until blended. The consistency will be thick and similar to cookie dough.
  5. Spread batter onto pan and bake until edges are slightly crisp and browned (about 20 minutes) - careful not to overcook or they will be dry.
  6. Cut into 10 bars and store in airtight container, ziplock bags, or freeze.
Nutritional Information Per Bar: 157 Calories, 23g Carbs, 15g Protein, .5g Fat, 4g Fiber

Friday, April 22, 2011

Banana-Bran Muffins

This is a Williams-Sonoma recipe - completely delicious.

1 cup all-purpose flour
1 cup wheat bran
1 t baking soda
1/2 t salt
1/2 cup chopped walnuts or pecans
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
1 egg

Preheat oven to 375 degrees.  Butter standard muffin tins.

In a medium bowl stir and toss together the flour, bran, baking soda, salt, and nuts.  Set aside.  In another medium bowl beat together the banana and butter until completely mixed (mixture will be lumpy) then add the brown sugar and egg and beat until completely mixed.  Add the combined dry ingredients and stir just until blended.

Spoon into prepared muffin tins, filling each cup about three-quarters full.  Bake until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes.  Cool in the tins for 5 minutes, then remove.

Makes about 12 standard muffins.

1 Minute Chocolate Frosting

Recipe is from

1 cup granulated sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1 t vanilla

Mix together everything but the vanilla.  Bring to a boil and boil for one minute.  Add vanilla.  Cool partially, then beat with a mixer for 3 minutes or until spreadable consistency.


Mix together in a bowl:
1 cup warm water
1 T yeast
1 T sugar
1 T oil
1 1/2 t salt
2 1/2 cups flour

Knead briefly; cover with clean, folded dish towel and let rise 15 minutes.  Preheat oven to 450 degrees.

Put dough in a large round, steel, greased pan.  Flatten with your hands to fit the pan.  Add toppings of choice.  Bake for 12 minutes and serve immediately.

Note:  You can refrigerate the dough for later use, but it needs to be used within 2 days unless you freeze it.

Poppy Seed Dressing

1/2 cup vinegar
1/2 cup sugar
1 t dry mustard
1 t salt
1/4 cup chopped white onion
1 cup oil
1T (or more) poppy seeds

Combine in blender the first 5 ingredients.  Pour in oil gradually in a very thin stream.  This will thicken the dressing.  After all the oil has been added, pour in the poppy seeds and blend for 2 seconds or until mixed in.

This dressing is really good on a shredded cabbage salad with craisins and peanuts. 

Happy Cooking!