Mini Ham 'n' Cheese Frittatas

Saturday, September 26, 2009


* 1/4 pound cubed fully cooked lean ham
* 1 cup (4 ounces) shredded fat-free cheddar cheese
* 6 eggs
* 4 egg whites
* 3 tablespoons minced chives
* 2 tablespoons fat-free milk
* 1/4 teaspoon salt
* 1/4 teaspoon pepper

Divide ham evenly among eight muffin cups coated with cooking spray; top with cheese. In a large bowl, beat eggs and whites. Beat in the chives, milk, salt and pepper. Pour over cheese, filling each muffin cup three-fourths full.
Bake at 375° for 22-25 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm. Yield 8 frittatas.

Source: Taste of Home


Friday, September 25, 2009

Coleslaw can be traced back to Ancient Rome.

Creamy coleslaw became popular after the invention of mayonnaise in the 18th century.

The term "coleslaw" probably came from the Dutch word koolsla or koolsalade, which means cabbage salad.

Until the 1860's, it was known as "cold slaw." The Latin word cole, meaning cabbage, replaced the cold.

* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice


Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.

Using regular blade on food processor, process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

Source: squidoo

Soft Chocolate Oatmeal Cookies

Sunday, September 20, 2009

1 cup all-purpose flour
3 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

1/2 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups rolled oats
1/2 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
2. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Source: allrecipes

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