Sweet and Simple Recipes

Hot Fudge Sauce Recipe

1 can (12 oz.) evaporated milk
1 package (3.4 oz.) chocolate pudding mix
1 package (12 oz.) semi sweet chocolate chips
1/4 cup powdered sugar
1 tsp. vanilla extract

1. Place the evaporated milk in a medium saucepan on medium heat. Slowly add the pudding mix, whisk constantly until dissolved.

2. Add the chocolate chips and powdered sugar. Cook until chocolate chips melt, stirring constantly. Remove from heat.

3. Add the vanilla extract and mix well. Cool slightly.

Servings: 10

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes

Nutrition Facts
Serving size: 1/10 of a recipe (2.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 229.7
Calories From Fat (36%) 83.64
% Daily Value
Total Fat 10.47g 16%
Saturated Fat 6.19g 31%
Cholesterol 1.02mg <1%
Sodium 68.19mg 3%
Potassium 106.35mg 3%
Total Carbohydrates 35.86g 12%
Fiber 2.45g 10%
Sugar 9.65g
Protein 3.62g 7%

Mayonnaise Cake Recipe

2 cups flour
1 cup granulated sugar
4 tsp. unsweetened cocoa powder
1 1/2 tsp. baking soda
1/8 tsp. salt
1 cup mayonnaise
1 cup boiling water
1 tsp. vanilla extract
1 can (12 oz.) buttercream frosting

1. Preheat the oven to 350°F. Grease and lightly flour a 9 inch square baking pan.

2. In a large bowl, sift the flour, granulated sugar, cocoa, baking soda and salt.

3. Add the mayonnaise to the flour mixture and mix well. Add the boiling water and vanilla extract and mix well.

4. Pour into baking pan. Bake 30 minutes.

5. Cool cake completely on a wire rack. Spread the frosting over the top of the cake.

Servings: 12

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Nutrition Facts
Serving size: 1/12 of a recipe (4.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 439.51
Calories From Fat (45%) 197.8
% Daily Value
Total Fat 22.44g 35%
Saturated Fat 3.98g 20%
Cholesterol 0mg 0%
Sodium 353.04mg 15%
Potassium 48.71mg 1%
Total Carbohydrates 58.91g 20%
Fiber 0.76g 3%
Sugar 41.29g
Protein 2.31g 5%

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Chicken and Asparagus Recipe

2 Tbsp. butter
3 Tbsp. flour
1 cup chicken broth
1/4 cup milk
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cup sour cream
2 cups asparagus, cooked
1 cup cooked chicken, sliced
1 tsp. fresh rosemary, chopped
1/2 cup shredded Cheddar cheese
Hot, cooked long grain rice

1. Preheat the oven to 350°F. Spray a 1 quart baking dish with with cooking spray.

2. In a medium saucepan, melt the butter. Add the flour and stir until smooth. Slowly add the chicken broth, stirring constantly. Stir in the milk, salt and black pepper.

3. Cook until smooth and slightly thickened, stirring constantly. Fold in the sour cream. Spoon half of the sauce into the baking dish.

4. Layer the asparagus, chicken and rosemary on top of the sauce. Spoon the remaining sauce on top. Sprinkle with the Cheddar.

5. Bake 30 minutes or until hot. Serve over hot rice.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Nutrition Facts
Serving size: 1/4 of a recipe (10.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 402.3
Calories From Fat (40%) 162.57
% Daily Value
Total Fat 18.51g 28%
Saturated Fat 10.12g 51%
Cholesterol 50.28mg 17%
Sodium 1013.56mg 42%
Potassium 406.77mg 12%
Total Carbohydrates 45.4g 15%
Fiber 3.86g 15%
Sugar 2.26g
Protein 14.74g 29%

Moo Goo Gai Pan Recipe

4 boneless, skinless chicken breast halves
1 egg white
1 tsp. white wine
1 Tbsp. cornstarch
2 tsp. cornstarch
4 Tbsp. vegetable oil, divided
3 slices gingerroot
1 1/2 cups snow peas
1 1/4 cups sliced mushrooms
1/4 tsp. garlic salt
3/4 cup chicken broth
1 Tbsp. water

1. Cut the chicken into bite size pieces. In a large bowl, mix the egg white and wine. Add the chicken and toss to coat well.

2. Sprinkle 2 teaspoons of the cornstarch over the chicken and toss to coat; set aside.

3. In a large skillet, heat 3 tablespoons of the vegetable oil on high heat. Sauté the gingerroot for 30 seconds.

4. Add the chicken to the skillet and stir fry until cooked through. Transfer the chicken mixture to a bowl.

5. Heat the remaining vegetable oil in the skillet. Add the snow peas, mushrooms and garlic salt and stir. Reduce the heat to medium.

6. Add the chicken broth to the skillet and bring to boiling. Add the chicken mixture. Cook until the mixture comes to a boil, stirring frequently.

7. In a small bowl, combine the water and the remaining cornstarch and mix well. Stir into the chicken mixture. Heat until thickened, stirring constantly.

Servings: 4

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (19.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 698.24
Calories From Fat (53%) 368.45
% Daily Value
Total Fat 41.16g 63%
Saturated Fat 9.53g 48%
Cholesterol 187.3mg 62%
Sodium 599.4mg 25%
Potassium 1423.44mg 41%
Total Carbohydrates 13.99g 5%
Fiber 3.23g 13%
Sugar 4.48g
Protein 66.34g 133%

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Chicken Parmigiana Recipe

2 large eggs
1 tsp. salt
1/8 tsp. black pepper
6 boneless, skinless chicken breast halves
1 cup club crackers, crushed
1/2 cup vegetable oil
1 can (15 oz.) tomato sauce
1/4 tsp. dried basil
1/8 tsp. garlic powder
1 Tbsp. butter
1/2 cup grated Parmesan cheese
6 slices mozzarella cheese

1. Spray a 13×9 inch baking dish with cooking spray.

2. Whisk the eggs, salt and pepper until blended. Dip the chicken in the egg mixture and coat with the cracker crumbs.

3. In a large skillet, heat the oil on medium high heat. Add the chicken. Cook the chicken about 3 minutes per side, or until browned on both sides; drain well. Place the chicken in a single layer in the baking dish.

4. Preheat the oven to 350°F. Wipe the skillet with paper towels. Combine the tomato sauce, basil and garlic powder in the skillet and mix well. Bring to boiling, stirring occasionally, and reduce the heat.

5. Simmer 6 minutes or until thickened, stirring occasionally. Stir in the butter. Pour over the chicken. Sprinkle with the Parmesan.

6. Cover and bake 30 minutes and then uncover. Top each chicken breast with the mozzarella. Bake 10 minutes more.

Servings: 6

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Nutrition Facts
Serving size: 1/6 of a recipe (15.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 836.42
Calories From Fat (57%) 478.55
% Daily Value
Total Fat 53.72g 83%
Saturated Fat 13.91g 70%
Cholesterol 198.02mg 66%
Sodium 1373.21mg 57%
Potassium 1041.84mg 30%
Total Carbohydrates 16.25g 5%
Fiber 1.31g 5%
Sugar 9.84g
Protein 69.74g 139%

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Chicken Kiev Recipe

6 boneless, skinless chicken breast halves
4 Tbsp. butter, melted
3 Tbsp. cold butter
6 Tbsp. fresh parsley, chopped
4 large eggs, beaten
1/2 cup evaporated milk
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
2 cups cracker crumbs
1/4 cup vegetable oil
2 Tbsp. butter

1. Pound the chicken to 1/2 inch thick.

2. Place the 4 tablespoons of melted butter in a shallow bowl. Dip the chicken in the butter.

3. Place 1/2 tablespoon of the cold butter and 1 tablespoon of the parsley in the center of each piece of chicken. Fold the chicken to enclose the butter and parsley. Secure with toothpicks.

4. In a small bowl, combine the eggs and evaporated milk and mix well. In a shallow bowl, combine the flour, salt and pepper.

5. Coat the chicken with the flour mixture. Dip in the egg mixture. Coat with the cracker crumbs.

6. Preheat the oven to 325°F.

7. In a large oven proof skillet, heat the vegetable oil and 2 tablespoons butter. Brown the chicken rolls in the butter mixture.

8. Bake the chicken for 1 hour or until internal temperature reaches 180°F., basting occasionally.

Servings: 6

Cooking Times
Preparation Time: 55 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 55 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (14.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 901.44
Calories From Fat (55%) 499.02
% Daily Value
Total Fat 56.09g 86%
Saturated Fat 20.26g 101%
Cholesterol 232.25mg 77%
Sodium 817.84mg 34%
Potassium 858.9mg 25%
Total Carbohydrates 27.97g 9%
Fiber 1.49g 6%
Sugar 2.82g
Protein 68.25g 137%

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Macadamia Nut Chicken Recipe

6 boneless, skinless chicken breast halves
1/2 tsp. salt
1/8 tsp. black pepper
3/4 cup macadamia nuts, finely ground
1/2 cup flour
2 Tbsp. butter, melted
1 1/2 cups whipping cream

1. Spray a 13×9 inch baking dish with cooking spray. Sprinkle the chicken with the salt and pepper. Place the chicken in the baking dish.

2. In a small bowl, combine the macadamia nuts and flour. Sprinkle on top of the chicken. Pour 1/6 of the butter on each piece of chicken. Pour the whipping cream on top. Cover and chill for 1 hour.

3. Preheat the oven to 400°F.

4. Bake, uncovered for 15 minutes. Reduce oven temperature to 350°F.

5. Cover and bake 20 minutes or until internal temperature reaches 180°F. Place the chicken on a serving plate. Stir the drippings and serve as a sauce for the chicken.

Servings: 6

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 55 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (12.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 794.1
Calories From Fat (60%) 479.4
% Daily Value
Total Fat 54.51g 84%
Saturated Fat 19.06g 95%
Cholesterol 236.71mg 79%
Sodium 416.17mg 17%
Potassium 734.92mg 21%
Total Carbohydrates 11.13g 4%
Fiber 1.73g 7%
Sugar 0.83g
Protein 63.52g 127%

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