Happy 4th of July everyone! Here’s a recipe to help celebrate any patriotic holiday…
Firecracker Roll-Ups
Ingredients:
1 medium green pepper, cut into 3/4-inch strips
1 medium red onion, cut into 1/2-inch strips
1 medium zucchini, cut into 1/4-inch slices
2 cups quartered fresh mushrooms
3 teaspoons dried basil, divided
2 teaspoons garlic powder, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise
2 teaspoons dried parsley flakes
4 flour tortillas (8 inches)
1-1/3 cups shredded lettuce
Directions:
Place vegetables in a greased 15 x 10 x 1-inch baking pan. Spritz with nonstick cooking spray. Sprinkle with 2-teaspoons basil, 1-teaspoon garlic powder, salt and pepper. Broil 4-6 inches from the heat for 16 minutes or until vegetables are browned, stirring once.
Meanwhile, in a bowl, combine mayonnaise, parsley and remaining basil and garlic powder.
Warm the tortillas; spread 1-tablespoon of mayonnaise mixture on each. Spoon 3/4-cup vegetables down the center; top with 1/3-cup lettuce. Fold bottom of tortilla over filling and roll up.
Recipe makes four servings.
View more patriotic recipes and have a safe holiday!
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July 4th, 2008
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A favorite baking “conceit” for ladies in the 20th century, Scripture Cake required that the cook use the Bible to discover what ingredients were needed in the recipe. And since some of the Biblical passages were vague about the exact sweetening, spices, fruits and nuts that were to be used, several varieties of Scripture Cakes can be found in the older cookbooks. This one is a spice cake; others resemble fruitcakes.
Ingredients:
1 cup Judges 5:25 last clause (butter)
1 cup Jeremiah 6:20 (sugar)
1 tablespoon I Samuel 14:25 (honey)
3 Jeremiah 17:11 (eggs)
1 cup I Samuel 30:12 second food (raisins)
1 cup Nahum 3:12 (figs), chopped
1/4 cup Numbers 17:8 (almonds), blanched and chopped
2 cups 1 Kings 4:22 (flour)
II Chronicles 9:9 (spices, such as cinnamon and nutmeg)
Pinch of Leviticus 2:13 (salt)
1 teaspoon Amos 4:5 (leavener, such as baking soda)
3 tablespoons Judges 4:19 last sentence (milk)
Cream first 3 ingredients. Beat in the 3 Jeremiahs (eggs), one at a time. Add next 3 ingredients and beat again. Sift together Kings (flour), II Chronicles (spices), Leviticus (salt), and Amos (leavener, or baking soda). Add to first mixture. Lastly add Judges (milk.) Bake at 325 degrees for 1-1/2 hours, or until done.
Scripture Cake - Version 2
Ingredients:
1/2 cup judges 5:25, last clause
2 cups Jeremiah 6:20
2 tablespoons 1 Samuel 14:25
6 Jeremiah 17:11
1-1/2 cup 1 Kings 4:22
2 teaspoons Amos 4:5
II Chronicles 9:9, to taste
Pinch of Leviticus 2:13
1/2 cup Judges 4:19, last clause
2 cups Nahum 3:12
2 cups Numbers 17:8
2 cups I Samuel 30:12
Whip the Judges, Jeremiah and I Samuel until light. Beat the 6 Jeremiah yolks and add to mixture. Add Kings, Amos, Chronicles and Leviticus, alternately with Judges. Fold in Nahum, Numbers and Samuel, then also the Jeremiah whites, beaten stiff. Bake 2 hours in a greased 10″tube pan at 300 degrees.
Visit Faithweb’s Scripture Cake page for an interpretation.
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June 30th, 2008
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Ingredients:
4 98-percent fat free tortillas
8 ounces fat free cream cheese at room temperature
2 tablespoons lime juice
2-3 tablespoons chopped fresh mint
1 /4 teaspoon ground cinnamon
2 cups fresh blueberries
1 cup diced mango or pineapple
Directions:
In a small bowl combine the cheese, lime juice, mint, cinnamon (and sugar or honey, if desired) and beat until blended. Set aside.
Toss together the blueberries and mango (or pineapple) in another bowl.
Heat each tortilla (separately) in an ungreased skillet over medium-high heat for about 15 seconds.
Turn and heat other side for about ten seconds.
Spread tortilla with one-quarter of the cheese mixture. Distribute one cup of the blueberry mixture over the bottom three-quarters of the tortilla, leaving the top with cheese only. Gently press the fruits into the cheese.
Fold in both sides of the tortilla about one inch, then roll up snugly toward cheese end.
To serve, slice each wrap in half on a slight diagonal cut.
Serves 8 as a snack or dessert.
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June 25th, 2008
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Greetings everyone…I recently applied to and have just been accepted into the Foodie Blogroll. After visiting foodie bloggers on the blogroll for a couple months, I decided I wanted to be one of this wonderful group of bloggers myself. They post so many great recipes and are very helpful in their descriptions and creations I found it far more helpful than merely following a cookbook. Reading about their personal experiences in either trying a new dish or creating an old favorite is always a fascinating and fun experience. See the Foodie Blogroll along the right hand side bar and visit or better yet, if you’re a foodie with a blog, apply to join us! You’ll be among great company!
As for a brief intro to my site: Fitness and Freebies is a site that contains thousands of recipes in addition to the blog. Feel free to visit, copy and create any number of them that you wish. There are many dietary categories (see right hand side bar) in addition to candies and other Tasty Temptations. In addition to being a recipe/cooking/baking lover and my experiences in the Kitchen Creations section, you will find lots of food tips, hints and health helpers. Hope you enjoy the Fitness and Freebies Blog as much as I’ve been enjoying ALL of yours!! Do let me know if you have any suggestions or helpful hints. I’m always open to them…
Godspeed to all my fellow Foodie’s on the Foodie Blogroll! Time permitting, I do try to make the rounds regularily so hope to be visiting you soon.
Happy cooking and baking! 
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June 12th, 2008
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These are so quick and easy, while being so healthy! A great summer time treat.
Ingredients:
1 cup orange or apple juice
1 cup cranberry juice
Directions:
Combine juices, pour mixture into four paper cups. Cover with foil.
Insert a popsicle stick in each; freeze.
Makes 4 frostie sticks.
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June 7th, 2008
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These turned out so good! I can’t believe it; I’m two for two! 
The dough didn’t look all that appetizing, but the cookies couldn’t have turned out better!
Here’s the recipe:
Ingredients:
3/4 cup butter-flavored shortening
1-1/4 cup light brown sugar, firmly packed
1 egg
1/3 cup buttermilk
1-1/2 teaspoon vanilla
3 cups quick cooking oatmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 package (10-ounce) butterscotch chips
Directions:
Heat oven to 375 degrees.
Combine shortening, brown sugar, egg, vanilla, milk in large mixing bowl. Beat at medium speed of electric mixer until well blended.
Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Carefully stir in butterscotch chips.
Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.
Bake one baking sheet at a time at 375 degrees for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet, remove to wire racks.
Recipe makes about 2-1/2 dozen cookies.
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May 28th, 2008
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Ingredients:
3 ounces Neufchatel cheese
2 tablespoons white sugar
3 tablespoons low-fat milk
2 cups frozen whipped topping, thawed
1 teaspoon vanilla extract
Directions:
In a mixing bowl, combine the Neufchatel cheese, sugar and milk. Mix until smooth. Gently combine the whipped topping and vanilla with the mixture. Serve chilled with pita chips (Cinnamon sugar pita chips go great with this).
Recipe makes six to eight servings.
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May 23rd, 2008
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I finally made a cheesecake without cracks!! :) Lookie:
And the finished cheesecake with the glaze…and is it ever nummy! I goofed the crust a tad - it’s a little crumbly, but it tastes darned good. I went a bit scanty on the butter to take a little fat out, so that’s probably why…
And here is the recipe - don’t recall where I got it from, though. I’ve had it printed for some time and didn’t note where it came from. Please let me know if you know the source of this as it’s a keeper!
Strawberry Glazed Cheesecake
Ingredients:
1-1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons butter
2 (8 ounce) and 1 (3 ounce) packages cream cheese, softened (I used 1/3 less fat cream cheese)
1 cup granulated sugar
2 teaspoons grated lemon peel
1/4 teaspoon vanilla extract
3 large eggs
1 cup granulated sugar
3 tablespoons cornstarch
1/3 cup water
1 cup strawberries, mashed
Directions:
1. For the crust: In a bowl, stir together graham cracker crumbs and 2 tablespoons sugar. Mix in melted butter and turn into a 9-inch springform pan. Bake in a 375 degree oven for ten minutes. Cool. Reduce oven temperature to 300 degrees.
2. For the filling: Beat softened cream cheese in a large mixing bowl. Gradually add 1-cup sugar; beat until fluffy. Add the grated lemon peel and vanilla. Beat in eggs, one at a time. Pour into the graham crust shell and bake for 1 hour, or until the center is set. Cool then spread with strawberry glaze. Chill for 3 hours.
3. Strawberry Glaze: Blend 1 cup sugar and cornstarch together in a small saucepan over medium heat. Stir in water and mashed strawberries. Cook, stirring occasionally, until the mixture thickens and boils. Boil and stir for one minute. Cool thoroughly before spreading over the cheesecake.
Recipe makes 12 servings.
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May 18th, 2008
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Baked potatoes stuffed with seasoned, low-fat cottage cheese are a lavish low-fat, low- cholesterol, low-sodium treat.
Ingredients:
4 medium baking potatoes
3/4 cup low-fat (1%) cottage cheese
1/4 cup low-fat (1%) milk
2 tablespoons soft butter
1 teaspoon dill weed
3/4 teaspoon herb seasoning
4-6 drops hot pepper sauce
2 teaspoons grated parmesan cheese
Prick potatoes with fork. Bake at 425 degrees for 60 minutes or until fork is easily inserted. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells. Sprinkle top with 1/4 teaspoon parmesan cheese.
Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.
Yield: 8 servings–Serving Size: 1/2 potato each
Each serving provides: Calories: 113, Total fat: 3g, Saturated fat: less than 1g, Cholesterol: 1mg, Sodium: 136mg
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May 9th, 2008
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Ingredients:
4 tablespoons packed brown sugar
2 tablespoons *Smart Balance or other reduced-fat margarine
Four medium bananas, peeled and left whole
Directions:
Place brown sugar and butter in baking dish and microwave on high for two minutes. Add bananas and spoon sauce over to coat well. Microwave on high one more minute.
Recipe makes four servings.
Serve with ideas:
- Fat free vanilla ice cream
- Light or fat-free whipped topping
- Low / Reduced Fat Cookies
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May 6th, 2008
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