Tag: Spoon

Stuffed Strawberry Bites

by Pam on February 23, 2014

I am finally able to use my hand! Knife wounds are no fun and I am thankful to be healing so quickly. I am looking forward to being back in the kitchen again.

I wanted to make a quick and tasty after school snack for my kids. I found some strawberries, blueberries, and cream cheese in the refrigerator. I mixed the cream cheese with a bit of powdered sugar and vanilla extract. Sliced the strawberries in half then spread on a mound of cream cheese mixture then topped them with blueberries. My kids were absolutely thrilled with these strawberry bites & gobbled them up within minutes. They are perfect for appetizers, party snacks, healthy dessert, or snack – I will be making these again soon.

Combine the cream cheese, powdered sugar, and vanilla extract. Mix until well combined. Taste & add more sugar if desired.

Remove the stems of the strawberries then slice in half lengthwise. Spoon a mound of cream cheese on each strawberry half then top with a couple of blueberries.

Place on a serving plate and serve. Enjoy.

Snack time!

Print^[1]

Save^[2]

Stuffed Strawberry Bites

Yield: 2

Prep Time: 10 min.

Ingredients:

1/4 cup cream cheese
2 tbsp powdered sugar, more if desired
1/8 tsp vanilla extract
5 strawberries, hulled & halved lengthwise
20 blueberries

Directions:

I wanted to make a quick and tasty after school snack for my kids. I found some strawberries, blueberries, and cream cheese in the refrigerator. I mixed the cream cheese with a bit of powdered sugar and vanilla extract. Sliced the strawberries in half then spread on a mound of cream cheese mixture then topped them with blueberries. My kids were absolutely thrilled with these strawberry bites & gobbled them up within minutes. They are perfect for appetizers, party snacks, healthy dessert, or snack – I will be making these again soon.

Combine the cream cheese, powdered sugar, and vanilla extract. Mix until well combined. Taste & add more sugar if desired.

Remove the stems of the strawberries then slice in half lengthwise. Spoon a mound of cream cheese on each strawberry half then top with a couple of blueberries. Place on a serving plate and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Broccoli and Cheese Twice Baked Potatoes

These twice-baked potatoes are so cheesy, and guilt-free that you’ll never have to think twice about making them!

If you want to sneak some vegetables into your family’s meal, this is the perfect side dish – great with chicken, steak or pork chops. I often add cauliflower to my mashed potatoes and no one really notices. My baked potato soup^[1] is the perfect example.

These cheesy twice baked potatoes were first cooked in the microwave (you can of course bake them), then scooped out and mashed with cooked cauliflower, buttermilk and cheese. Then they went back into the shells and topped with steamed broccoli and more cheese, delicious!

Kid-friendly, vegetarian, gluten-free and simple to make. This took under 30 minutes to make, you can easily prepare them ahead and heat just before serving. I served them with Garlic Lover’s Roast Beef^[2] and I had one happy family!

For those of you on Weight Watchers, these are 3 points plus per serving. You can easily halve this recipe to make less.

Twice Baked Super Stuffed Cheesy Potatoes
gordon-ramsay-recipe.com
Servings: 8 • Size: 1/2 loaded potato • Old Pts: 3 pts • Weight Watchers Points+: 3 pts
Calories: 146.5 • Fat: 3.5 g • Protein: 8 g • Carb: 23 g • Fiber: 2.5 g • Sugar: 1.5 g
Sodium: 152.5 mg (without the salt)

Ingredients:

(18 oz) 4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup low fat buttermilk
1 tbsp minced chives (optional)
1 cup (4 ounces) shredded low-fat sharp cheddar cheese

Directions:

Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.

Preheat the oven to 400°F.

Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell. Place the potato shells on a baking sheet.

Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).

Spoon the potato/cauliflower mixture back into the shells. Top
with the cooked broccoli (I just inserted them in) and remaining cheese
on top. Bake for 5-10 minutes, or until heated through and the cheese
is melted. (you can also microwave it for a few minutes if you prefer
not to use the oven)

References

^{^} baked potato soup (www.gordon-ramsay-recipe.com)
^{^} Garlic Lover’s Roast Beef (www.gordon-ramsay-recipe.com)

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Mini key lime and ginger pies

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This month, our baking blogger Anneliese Giggins has created deliciously tangy mini key lime pies. Made with a spicy ginger base, these tasty little puds are so easy to make and are perfect for all occasions

That’s goodtoknow

Anneliese says: ‘If you bake fairly regularly it is worth paying a little more for your bakeware. Cheap tins can bow in the oven, providing an uneven bake. Investing in a few stronger and heavier tins will make such a difference to your cakes and bakes and they can last you a lifetime.’

Ingredients

For the biscuit base:

75g unsalted butter
200g gingernut biscuits

For the topping:

397g condensed milk (you can use the light version, 405g tin – it doesn’t make any difference. I tried it with both)
284ml double cream
The juice from 5 limes and the finely grated zest from 1 lime.

Method

First of all place the muffin cases into your muffin tin.
Weigh the butter, then place into a small saucepan over a low heat to melt. While you wait for the butter to give in to the heat, weigh your biscuits then place into a sandwich or freezer bag. You can use a blender or food processor to produce fine crumbs, but I quite enjoy using a rolling pin to bash the living daylights out of the biscuits. Be warned, gingernuts are quite firm, so you may have a sore arm and a red face by the time you have finished! Once the butter has melted you can pour the biscuit crumbs into the saucepan and mix to combine. The mixture is now ready to be spooned as equally as possible into the base of each muffin case. Be sure to press the buttery biscuit mixture firmly into each case with the back of your spoon.
While you leave the biscuit bases to set you can get on with the simple filling. Pour the condensed milk and double cream straight into your mixing bowl. As you require the grated zest from one lime, add this before adding the juice. I have discovered that it is quite tricky to try to remove the zest once the lime has been cut in half and emptied of juice! Also, make sure it is grated very finely otherwise you will have big lumps of zest in your pies. Once all of the juice and zest have been added to the condensed milk and double cream, use a balloon whisk to combine it all together. The mixture will start off very runny. DO NOT PANIC!! Within a few seconds it will thicken up like magic!
Once your biscuit bases are set and firm, they are ready to receive the delicious lime topping. Dollop generous spoonfuls on top of each base until all the mixture has been used up. Smooth the surfaces with the back of your spoon, then place into your fridge for a minimum of two hours. I know waiting is torture but you can console yourself by licking out the bowl!
When the time has finally passed you can remove your pies from the tins and peel off the paper. The topping is meant be on the soft side but it should hold its shape once the paper has been removed. Your work is done and you can now reward yourself with one, or more likely two, mini key lime and ginger pies. I really hope you enjoy making and most importantly eating them!

Read Anneliese’s baking blog

By Anneliese Giggins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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