Thursday, July 30, 2009

Homemade Poptarts ---LOW(er)FAT!!

I found a recipe for Homemade Poptarts but I wanted a lower fat version so here is the one I made:

4 1/2 c all purpose flour
dash of salt
1 c CHILLED oil
4 egg whites lightly beaten
4 tsp apple cider vinegar

ICE water

In medium bowl, mix together flour and salt. Make small well in center of flour; add oil. Lightly mix with fingertips, fork or food processor until dough is like cornmeal. Do not overmix. Add egg white and vinegar; mix just until incorporated.

With fingertips, form dough into ball. If still crumbly, add ice water, 1 tablespoon at a time, until dough is slightly sticky and holds together.

Divide into 2 balls, Form into flattened circle about 1/2-inch thick.
Wrap tightly in plastic wrap; refrigerate for 20 minutes.

After dough is chilled, roll out in two long strips six inches wide.

Cut into three-inch sections. (I cut mine in 3 inch then in half again for my little ones.)

Place filling in the middle of the strips for the bottom layer.


1) Use a couple teaspoons jam of your choice Or just plain crushed fruit with a little sugar on top

My first batch(pictured) I made homemade apple pie filling for the middle* see recipe below

2) Or, for brown sugar ‘n’ cinnamon PopTarts melt 3 tablespoons butter and combine 1/3 cup sugar, 1/3 cup brown sugar, and 1 tablespoon cinnamon in a small bowl. Brush melted butter on each piece then sprinkle with the brown sugar mixture.

Using the other strip, place tops on PopTart pieces, pinching all the way around the sides to seal. Press a fork all around the sides then prick the centers to vent. Transfer to a greased baking sheet using a spatula.

Bake at 400-degrees approximately 15 minutes, switching oven racks halfway through baking.

Powdered Sugar Icing:

Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (one to two teaspoons) for drizzling consistency.

Apple Filling(this makes more than needed for one batch of poptarts but it freezes well and is GREAT on ice cream!)
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/4 cups water
1 teaspoon lemon juice
3/4 pound apples

in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and add cored, peeled(I like the peels but not everyone does) and chopped apples, cook until thick and bubbly. Remove from heat and add lemon juice and mash the cooked apples slightly(or more for less chunky consistency).
YOU MAY NEED to add some more thickener. I used 2 extra tablespoons cornstarch mixed into 1/4 c COLD water then stirred into boiling apple mix.
Allow to cool.

here is the full fat pastry version if you are not watching your calories


4 cups all-purpose flour
1 3/4 cups shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water

Add flour, shortening, sugar, and salt to a large bowl. Mix flour and shortening with a pastry cutter until it looks nice and crumbly. In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened. Stick your hands in there and shape it into a ball. (Don’t overhandle.) Divide dough into equal halves. Wrap each half with plastic and refrigerate for at least 15 minutes before using.

Wednesday, July 29, 2009

Chicken and Salsa Noodle Salad

This is my one of my first creations. It works great for potlucks!

Chicken and Salsa Noodle Salad


16 oz pasta, shape of your preference, I prefer fusilli

1 16 oz jar Pace Pico de Gallo Salsa

1 c frozen corn, boil to thaw and cool

2 chicken breasts

2 chipotle bullion cubes


1/4 c canola oil

1/3 c lemon juice

1/3 c vinegar

2 TB fresh cilantro , chopped

1 T chili powder

1 t garlic salt

1 chipotle bullion cube , crumbled


Boil noodles according to package instructions, drain and set aside
Boil chicken with 2 bullion cubes, cool and shred
Combine cooled noodles with salsa, chicken and corn in a large bowl. Toss well and Refrigerate.
In salsa jar combine all sauce ingredients, cap and shake well.
Place in the fridge with noodle dish.
Chill every thing well.
Shake sauce again , add to noodles and toss well prior to serving.

Chocolate Angel Food Cake

Chocolate Angel Food Cake
12 egg whites
1 1/2 t cream of tartar
1 1/2 c sugar divided
2 t vanilla
2/3 c sifted flour
1/3 c baking cocoa powder
1/4 t salt

Separate your eggs while they are cold but allow them to come to room temp before whipping.

Beat egg whites with cream of tartar at high speed until soft peaks form. Slowly add 3/4 c sugar, beating until sugar is dissolved and whites are glossy and stand in stiff peaks. Beat in flavoring

Sift flour, sugar, cocoa powder and salt together then gently fold into egg whites 1/2 c at a time. Pour into ungreased tube pan and cut with butter knife to remove air bubbles.

Bake in preheated 350 oven for 40-45 minutes, until it springs back when lightly touched. Invert entire pan(I put a bottle in the hole of the center tube and stand it on that) and cool completely

3 Musketeers

3 Musketeers Bars
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12−ounce bags)
In a large saucepan over medium heat, combine the sugar,
corn syrup, water, and salt. Heat, stirring, to boiling, then continue
to cook using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this. When the sugar solution comes to 270 degrees F,
or the soft−crack stage, remove from the heat and pour the mixture in
thin streams into the egg whites, blending completely with a mixer set
on low speed. Continue to mix until the candy begins to harden to the
consistency of dough. This may take as long as 20 minutes. At this point
add the semisweet chocolate chips. Remember that the candy must
already be at the consistency of dough when you add the chocolate;
the nougat will thicken no more after the chocolate is added.
When the chocolate is thoroughly blended and the nougat has thickened,
Press it into a greased 9x9−inch pan. Refrigerate until firm, about 30
minutes. With a sharp knife, cut the candy in half down the middle of
the pan. Then cut across into 7 segments to create a total of 14 bars.
Melt the milk chocolate chips in the microwave for 2 minutes on half
power, stirring halfway through the heating time. Melt completely, but
be careful not to overheat. Resting a bar on a fork dip each bar into
the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars

I used white chocolate chips for the outside!!

2nd batch I made for my dad and hubby for Father's Day, they LOVED getting candy bars as a present!!


My friends have requested that I start a recipe blog. These will be my tried and true recipes that I have found on the internet and tried myself with my kiddos. I will try to include pictures as often as possible.
thanks for following along!