I Throw Like a Girl

Posts Tagged ‘recipes’

Pumpkin Roll Recipe

Posted by Carol on December 18, 2010

Since I have only written four posts in all of 2010, when Kristen at We Are THAT Family asked us to re-post our favorite for Works for Me Wednesday, I didn’t have a whole lot to choose from. So, as I attempt to resurrect my blog writing, I thought it would be nice to share a recipe with the rest of the blogosphere.  Enjoy!!
 

Pumpkin Roll

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin (canned is fine)
  • 1 8oz package cream cheese, softened
  • 1 cup powdered sugar
  • 6 tablespoons butter (I use unsalted)
  • 1 teaspoon vanilla
  • extra powdered sugar to sprinkle on the towel (I’ll explain later) and for on top of the finished roll
  1. Preheat oven to 375. Line a 15×10-inch jelly roll pan, line with wax paper. Spray the wax paper with Pam.
  2. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.  In a large bowl, beat eggs and sugar until thick. Beat in pumkin. Stir in flour mixture. Spread evenly in prepared jelly roll pan.
  3. Bake for 13-15 minutes until the top of the cake springs back when touched. Immediately turn cake onto prepared towel (a kitchen towel sprinkled generously with powdered sugar). Carefully peel off wax paper. Roll up cake and towel together started with the narrow end. Cool on wire rack.
  4. Beat cream cheese, powdered sugar, butter, and vanilla in a small bowl until smooth. Carefully, unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and freeze. Defrost a few hours before serving. Sprinkle with powdered sugar if desired. Cut into 1/2-1-inch slices and serve.

The Cast of Characters

Mix the dry ingredients together

Mix the granulated sugar and 3 large eggs

Egg and sugar mixture

Meaure the pumpkin with one of these do-hickeys - great for measuring peanut butter, too!

Add the pumpkin to the egg and sugar mixture

Mix in the dry ingredients

Line your pan with wax paper and spray with Pam

Spread batter evenly in wax paper lined pan

Bake 12-15 minutes at 375 degrees

Meanwhile, prepare a kitchen towel by sprinkling generously with powdered sugar

Immediately after removing from oven, turn cake onto prepared towel and carefully remove wax paper

This is what happens if you forget to spray the wax paper with Pam. So don't do that!

Roll up in towel, starting at narrow end. Allow to cool completely. Trust me on this. Don't rush it.

While roll is cooling, beat together cream cheese, butter and vanilla until smooth

When COMPLETELY cool, carefully unroll from towel

Spread cream cheesy goodness evenly on roll

Roll back up again, wrap in plastic wrap and freeze. Defrost before serving.

Ok, I’m off to make at least five more of these puppies to give to neighbors and co-workers for Christmas!  Enjoy!

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Buffalo Chicken Wing Dip -It’s DipTacular!

Posted by Carol on September 4, 2009

BooMama is hosting a DipTacular Recipe Carnival. Since this is the most wonderful dip recipe I know, I am sharing it with all of Bloggsville . Thanks to my cousin Debbie for sharing it with me in the first place! Click here for more great dip recipes just in time for football season!

Buffalo Chicken Wing Dip

  • 3-4 chicken breasts
  • 8 oz. cream cheese
  • bottle of blue cheese dressing (small)
  • Mozzarella cheese to sprinkle generously on top
  • 1 bottle wing sauce

Boil chicken until cooked. Shred chicken and simmer in the wing sauce for 30 minutes. Spread cream cheese in baking dish. Add chicken with wing sauce. Top chicken with blue cheese dressing – about 3/4 of bottle. Top with a couple of hand fulls of mozzarella. Stir until mostly mixed. Bake at 350 degrees until hot and bubbly about 30 minutes. Serve with Frito chips scoops.

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Saturday Stirrings – Saucy Skillet Lasagna

Posted by Carol on August 1, 2009

If you want an authentic lasagna recipe, here’s the recipe directly from my 100% Italian Grandmother. If you want a recipe that you can throw together in one skillet while your just-moved-into kitchen is still a mess. This one’s for you.

Saucy Skillet Lasagna

  • 1 pound ground beef
  • 1 (26 ounce) jar spaghetti sauce
  • 1 (14 1/2 ounce) can diced tomatoes, slightly drained
  • 1 cup ricotta cheese (can use cottage cheese if you’re not really Italian)
  • 1 large egg beaten
  • 1 (9 ounce) package no-boil lasagna noodles
  • 1 cup shredded mozzarella cheese
  1. Cook ground beef in a large skillet over medium-high heat, stirring frequently, until browned and crumbly. Drain well.
  2. Add half the jarred spaghetti sauce to ground beef in skillet and mix well. Pour diced tomatoes evenly over ground beef.
  3. Combine ricotta and egg in a small bowl and mix well. Spread evenly over tomatoes. Top with a layer of lasagna noodles.
  4. Layer the remaining spaghetti sauce and remaining lasagna noodles in the skillet.
  5. Bring to a boil. Reduce heat to medium-low. Cook, covered, until lasagna is tender, about 10 minutes. Sprinkle with mozzarella. Cook, covered, for 2 minutes. Serve immediately.

And speaking of moving, Saturday Stirrings has moved back to its original home at DeeDee’s blog FiddleDeeDee!

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Saturday Stirrings ~ Spring Braise

Posted by Carol on April 17, 2009

This recipe is found in the current issue of Better Homes and Gardens along with several other very yummy-looking recipes that I have yet to try. I have already made this one twice and in spite of confusing 8 ounces of potatoes with 8 whole potatoes (and using every pan in my house trying to cook them) the first time I made it, I plan on it being a regular at our dinner table.

Spring Braise

  • colorado-and-ls-bday-0093 tablespoons olive oil
  • 8 ounces new potatoes, cut in 1/2 inch slices
  • 4 small carrots, trimmed and cut diagonally in 1-inch pieces
  • 4 cups mushrooms, halved (12 oz)
  • 1 large onion, cut in thin wedges
  • 3 cloves garlic, peeled and sliced
  • 1 pound asparagus, trimmed and cut in 1 1/2 inch pieces
  • 2 skinless, boneless chicken thighs, cut in strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup chicken broth
  • 1 tablespoon snipped fresh tarragon
  1. In extra-large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5-6 minutes, until veggies are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.
  2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minutes or until no pink remains. Increase heat to medium-high. Stir in cooked veggies; heat through. Stir in snipped tarragon and remaining salt and pepper.

Makes 4 servings – unless you use 8 whole potatoes, then in feeds a whole lot more.

colorado-and-ls-bday-013

Back by popular demand, here is Mr. Linky for your recipe posting pleasure. Please link directly to your recipe post, and please link back to Saturday Stirrings in your post so your readers can find new recipes to try, too.

Happy Spring!!

Posted in Saturday Stirrings | Tagged: , , , , , | 2 Comments »

Saturday Stirrings ~ 5 Minute Chocolate Mug Cake

Posted by Carol on March 28, 2009

You’re going to either love me or hate me for this one! Another name for it is Dangerous Chocolate Cake. It’s dangerous because homemade chocolate cake is now always just 5 minutes away.

5 MINUTE CHOCOLATE MUG CAKE

  • 4 tablespoons flour
  • 4 tablespoons sugar
  • 2 tablespoons cocoa
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips (optional)
  • A small splash of vanilla extract
  • 1 large coffee mug (MicroSafe) Sprayed with Pam
  1. Add dry ingredients to mug, and mix well.
  2. Add the egg and mix thoroughly.
  3. Pour in the milk and oil and mix well..
  4. Add the chocolate chips (if using) and vanilla extract, and mix again.
  5. Put your mug in the microwave and cook for 3 minutes at 1000 watts.
  6. The cake will rise over the top of the mug, but don’t be alarmed!
  7. Allow to cool a little, and tip out onto a plate if desired.
  8. Then EAT! (This can serve 2 if you want to feel slightly more virtuous).

Got a recipe to share? Then link up here, but please link directly to your recipe post.  Please mention Saturday Stirrings in your post and don’t forget to leave comments when you visit the other recipes!

Posted in Saturday Stirrings | Tagged: , , | 9 Comments »

Saturday Stirrings ~ Pillsbury Bake-Off

Posted by Carol on March 20, 2009

Every Saturday here at I Throw Like a Girl, I host Saturday Stirrings. You could say that it’s my own little cook-off.  All my favorite people in Bloggsville post their very best recipes for the world to see and try for themselves. We don’t actually vote on a winner or offer millions in cash and prizes, but other than that it’s just like the Annual Pillsbury Bake-Off.

What? You want a chance at millions in cash and prizes?

Ok.

bakeoff43logo

If you’ve got an original recipe that you think could win the top prize, then don’t post it here at this Popsicle stand, go enter it in the Pillsbury 44th Bake-Off Contest.  All the details and rules for entry are there. All I ask is that if you win, don’t forget us little people here at Saturday Stirrings,  m’kay?

As always, here is Mr. Linky to link your recipe post. Please don’t post your original recipe here if you plan on entering it in the Pillsbury44th Bake-Off Contest. A few people will be reading it and you don’t want to give away your secrets. But if you have a recipe that you are not entering in the Bake-Off, then we’d love for you to share it here.

Please do link directly to your recipe post and please mention Saturday Stirrings in your post.

Oh, and one more thing – as you visit the other recipe posts, please leave them a comment because it’s a nice thing to do.

Thank you.

Posted in Saturday Stirrings | Tagged: , , | 3 Comments »

Saturday Stirrings ~ Baked Potato Soup

Posted by Carol on February 21, 2009

I have no idea where I got this recipe. It’s just printed on a piece of paper in my collection of recipes. Just reading it is making me hungry, but I wouldn’t want to know the number of Weight Watchers points one serving of this delicious soup would be! Hmmm… now I’m curious. I’m going to have to go figure that one out.  Be right back…

Well, it’s not as bad as I thought. Assuming the recipe makes 8 servings, there are 7 points per serving. The problem is that you may not be able to stop at one serving.

Baked Potato Soup

  • 4 large potatoes, chopped, boiled, and mashed (you can leave them unpeeled, if you like)
  • 2/3 cup flour
  • 2/3 cup butter
  • 6 cups skim milk
  • salt and pepper to taste
  • 2 green onions, chopped
  • 2 cups crisp-cooked, crumbled bacon
  • 1 cup fat-free sour cream
  • 5 ounces low-fat cheddar cheese, shredded

Melt butter in a large saucepan. Slowly blend in flour with a wire whisk. Gradually add milk to the mixture, whisking constantly. Whisk in salt and pepper, and simmer over low heat, stirring constantly.

When milk mixture is very hot, whisk in mashed potatoes. Add green onion, sour cream, and bacon, whisking well after each addition. Heat throughly. Add cheese a little at a time until all is melted in.

Garnish with cheese, bacon, and green onion.
Here is Mr. Linky to add your recipe to the mix. Sorry, there is no cash and prizes offered this week. Just the satisfaction of knowing that your beloved recipes are posted in Bloggsville for all the world to get to know and love!


You know the drill, please link directly to your recipe post and not just your home page. Please mention Saturday Stirrings and link back here so your readers can check out everyone else’s recipes, too. Feel free to leave a recipe in the comments if you don’t have a blog.

Thanks!

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Saturday Stirrings ~ And a Giveaway!! – Time’s Up!!

Posted by Carol on February 13, 2009

Happy Valentine’s Day!  I hope you all have a love-ly day!

To celebrate this day of love, and because I love my readers, I have a giveaway for you provided by the love-ly folks that bring us all things Cheerios. (Details at the end of this post.) They would love to introduce to you a brand new cereal called Banana Nut Cheerios.

I have tasted Banana Nut Cheerios and they are as good as you would expect a Cheerios cereal to be.  And since I am on Weight Watchers, I was very happy to find that a serving of Banana Nut Cheerios was not only delicious, but only 2 points.  Add a cup of fat free milk, for a total of 4 points. Not bad for such a yummy breakfast! You might even say I LOVE them.

But wait, there’s more:  Banana Nut Cheerios® combines the whole grain goodness of Cheerios® with the great taste of real banana – a breakfast your whole family will love! Even better, Banana Nut Cheerios® cereal is a good source of calcium and Vitamin D, and is made with whole grain. It may reduce the risk of heart disease as part of a heart healthy diet. Visit www.banananutcheerios.com for discount coupons, great recipes and additional information.

You really need to to check out their website. It’s full of fun information, coupons, and recipes. Speaking of recipes, the one I am sharing below is from their site.

Chocolate Banana Bread

  • 2 cups Banana Nut Cheerios® cereal
  • 3/4 cup sugar
  • 1/4 cup canola or vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla
  • 1 egg
  • 1 cup mashed very ripe bananas (2 medium)
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup miniature semisweet chocolate chips
  • Topping
  • 1/2 cup Banana Nut Cheerios® cereal
  1. Heat oven to 350°F. Spray bottom only of 9×5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
  2. In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon into pan; spread evenly.
  3. Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
  4. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center come

Anyway, I believe I mentioned a giveaway.  Courtesy of Cheerios and the wonderful people at MyBlogSpark, I have three Banana Nut Cheerios gift baskets to give away to three of my Saturday Stirrings participants.  Each basket will include a VIP coupon for Banana Nut Cheerios, a banana tree with a fruit basket, two plastic cereal bowls, and a very nice non-stick loaf pan. Here’s a picture of the prize package.

To enter, post a recipe on your blog, then link it here on Mr. Linky. Please be sure to link directly to your recipe post and not your home page.  Also, be sure to link back to this Saturday Stirrings post so your readers can hear about the Giveaway and find some really great recipes to try. If you don’t have a blog, feel free to post a recipe here in the comments.

Then, at 9pm EST on Sunday, February 15th, I will use a random number generator to select a winner from all the recipe posts on Mr. Linky and in the comments. I will post the winners names here on the blog, and contact them by email.

Ok, here’s Mr. Linky. Go to it!

Lots of Love,

Posted in Saturday Stirrings | Tagged: , , , | 10 Comments »

Saturday Stirrings ~ Quick & Easy Scrambled Eggs

Posted by Carol on February 6, 2009

A few weeks ago, my husband taught me a brand new way to make scrambled eggs. I was very impressed that my husband had learned something new in the kitchen. I also was very impressed with how quick and easy the preparation and the clean up is when making these eggs.

I am not a morning person and anything that makes the mornings go a little easier, especially on busy weekdays, I really appreciate.  Also, I just re-joined Weight Watchers and I prefer having protein in the morning because it keeps me more full than carbs do. At 4 points for 2 eggs, this really works for me as a quick and easy weekday breakfast.

winter-backyard-and-eggs-008Spray a small bowl with non-stick spray. Then crack two eggs into the bowl.  Add a splash of water to the eggs.

winter-backyard-and-eggs-009Scramble the eggs with a fork until well mixed together.

winter-backyard-and-eggs-010Put the eggs in your microwave for approximately one minute.  You may need more or less time depending on your microwave. The eggs will be starting to cook around the edges. Take your fork and give it a quick stir.

winter-backyard-and-eggs-011

At this point, you can add some shredded cheese if you like.  Then put it back in the microwave for another minute.

winter-backyard-and-eggs-012And there you have them – quick and easy scrambled eggs with no pan to clean up.  That makes me happy.

Below is Mr. Linky. Please link directly to your recipe post and not your home page.  Also please be sure to link back here in your post so that your readers can find everyone else’s recipe to try.  If you don’t have a blog, feel free to post your recipe in the comments.

Now go forth and cook something!

Posted in Saturday Stirrings | Tagged: , , , | 4 Comments »

Saturday Stirrings ~ Super Bowl Edition ~ Buffalo Wing Dip

Posted by Carol on January 30, 2009

Just because I titled this the “Super Bowl Edition” does not mean you need to post heavily fat laden finger food recipes. I just always wanted to use the words Super Bowl Edition in a title. Thank you.

Since Sunday is the Big Game, I am pulling out a recipe that I made (and actually posted for Saturday Stirrings) last year for our Super Bowl party.  If you have any hot wing fans, they will LOVE this dip.

Buffalo Chicken Wing Dip

  • 3-4 chicken breasts
  • 8 oz. cream cheese
  • bottle of blue cheese dressing (small)
  • Mozzarella cheese to sprinkle generously on top
  • 1 bottle wing sauce

Boil chicken until cooked. Shred chicken and simmer in the wing sauce for 30 minutes.  Spread cream cheese in baking dish.  Add chicken with wing sauce.  Top chicken with blue cheese dressing – about 3/4 of bottle.  Top with  a couple of hand fulls of mozzarella.  Stir until mostly mixed.  Bake at 350 degrees until hot and bubbly about 30 minutes.  Serve with Frito chips scoops.

Here is Mr. Linky, you know what to do. If you don’t have a blog, feel free to leave a recipe in the comments!

Go Cardinals!

Posted in Saturday Stirrings | Tagged: , , | 4 Comments »