A friend just called for this recipe. I thought I would post it because it is so yummy.
3/4 cup packed brown sugar
1 1/4 cups plus 1 Tb. flour divided
3/4 cup sugar
1/3 cup chopped pecans (I usually don't add these)
1 Tb baking powder
1/4 tsp. salt
1/2 cup milk
2 Tb butter, melted
1 1/2 tsp. vanilla extract
1 3/4 cups boiling water
Preheat oven to 350.
Combine brown sugar and 1 tablespoon flour in a small bowl. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine with granulated sugar, 1/3 cup pecans (if adding) baking powder, and salt in a medium bowl. Make a well in the center of the mixture. Combine milk , buttter, and vanilla in a bowl; add to flour mixture. Stir just unil moist.
Spread batter into and 8 inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center. Serve warm with whipping cream or ice cream.
I think I got this from Cooking Light. Enjoy
Krista
Friday, January 29, 2010
Sunday, January 17, 2010
Vegas Wedding Soup
2 Tablespoons vegetable oil
1 red onion, chopped
3 cloves garlic, chopped
1 teaspoon each: dried Italian Herb seasoning, dried fennel seed
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
2 Quarts low sodium chicken broth
18 frozen Italian meatballs (I use trader joe's meatballs, they are a little smaller)
1 pkg (16 oz) mixed frozen vegetables (Italian Blend)
2/3 cup small dried pasta
2 Tablespoons balsamic vinegar
1 gap (5 oz) baby arugula or spinach
1/4 cup grated Parmesan or Romano cheese
1. Heat the oil over medium heat in a stockpot or Dutch oven. Add onion and garlic: cook, stirring, until soft and fragrant, about 3 minutes. Stir in the Italian seasoning, fennel seed, salt, red pepper flakes and black pepper to taste. Cook 30 seconds. Pour in the broth: increase heat to high. Heat mixture to a boil.
2. Add the meatballs, vegetables, pasta and vinegar to stockpot; lower heat to medium. cook until vegetables are heated through and pasta is cooked, about 10 minutes. Stir in arugula; cook until leaves have wilted, about 2 minutes. Serve soup with grated Parmesan or Romano cheese.
Submitted by: Krista Spaletto
1 red onion, chopped
3 cloves garlic, chopped
1 teaspoon each: dried Italian Herb seasoning, dried fennel seed
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
2 Quarts low sodium chicken broth
18 frozen Italian meatballs (I use trader joe's meatballs, they are a little smaller)
1 pkg (16 oz) mixed frozen vegetables (Italian Blend)
2/3 cup small dried pasta
2 Tablespoons balsamic vinegar
1 gap (5 oz) baby arugula or spinach
1/4 cup grated Parmesan or Romano cheese
1. Heat the oil over medium heat in a stockpot or Dutch oven. Add onion and garlic: cook, stirring, until soft and fragrant, about 3 minutes. Stir in the Italian seasoning, fennel seed, salt, red pepper flakes and black pepper to taste. Cook 30 seconds. Pour in the broth: increase heat to high. Heat mixture to a boil.
2. Add the meatballs, vegetables, pasta and vinegar to stockpot; lower heat to medium. cook until vegetables are heated through and pasta is cooked, about 10 minutes. Stir in arugula; cook until leaves have wilted, about 2 minutes. Serve soup with grated Parmesan or Romano cheese.
Submitted by: Krista Spaletto
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