LOW FAT FROSTY MOCHA

This is a easy low fat version of the Frosty Mocha's so many of you have requested from me.
Very good and refreshing..............

LOW FAT FROSTY MOCHA:

Makes 4 one cup servings or 2 larger servings.....Only 2g fat per serving and 120 calories.
Also contains 4g protein per serving.......22 carbs per serving
Feel free to use decaf instant dry coffee if you prefer.

1 1/2 cups milk
1/3 cup chocolate-flavored syrup
2 tablespoons instant malted milk powder
2 tablespoons instant coffee (dry)
3 1/2 cups small ice cubes

In blender container place all ingredients except ice. Blend until well mixed.

Add ice cubes...a few at a time, blending well after each addition until mixture is smooth.
Pour into glasses....Can top with a little whipped cream and or some shaved fine quality chocolate if you prefer..........Enjoy!!!!!!!!!

Crispy Baked Orange Chicken Wings

 

Ingredients:

For the chicken:
2½ pounds chicken wings, tips removed, drumettes and flats separated
1 Tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper

For the sauce:
1 1/2 teaspoons sesame oil
1 1/2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 1/2 teaspoons crushed red pepper flakes, (orl less or more to taste)
3/4 cup orange marmalade
1/4 cup hoisin sauce

Directions:

Preheat oven to 400ºF.

Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil, salt and pepper. Position wings on baking racks in a single layer ensuring that wings aren't touching.

Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.

Add the sesame oil and olive oil to a small saucepot over medium-low heat. Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown.

Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes.

Pour the orange sauce over the wings, tossing to thoroughly coat, and serve immediately.

Rose Victoria's Notes:

If wings aren't your thing, you can just as easily use this glaze atop chicken breasts and tenders, as well as pork and shrimp

Fast Broccoli Garbanzo Salad

So simple to make...

Fast Broccoli Garbanzo Salad:

12 oz. Broccoli florets, steamed until tender (not soft), rinsed with cold water, drained
1 can (15 oz.) garbanzo beans or chick peas, rinsed & drained
1 cup pitted ripe black olives, drained
1/2 cup of your favorite Italian salad dressing

Add all ingredients in a bowl, drizzle with dressing; toss to coat. Refrigerate until serving!

Rosie's STRAWBERRY AND CHICKEN SALAD TRIFLE

  

Everyone seems to love when I place my salads in a Trifle dish . Try this and you will see what I mean.....Enjoy!!!!

MY STRAWBERRY AND CHICKEN SALAD TRIFLE:

1 head Romaine lettuce, torn
2 (6 oz.) pkgs. cooked chicken strips
1 cup of crumbled feta or blue cheese
1 cup toasted pecan halves
1 quart fresh strawberries, sliced
2/3 cup of your favorite wine vinegar dressing

In a trifle bowl, layer lettuce, chicken, cheese, pecans and strawberries. Refrigerate.
Just before serving pour dressing over salad and Serve

BEST QUICK HOMEMADE MASHED POTATOES FOR TWO

Forget about those pkg. mashed potatoes....Here is my quick version of Homemade Mashed Potatoes for Two.

BEST QUICK HOMEMADE MASHED POTATOES FOR TWO:

1 Huge Idaho potato, peeled, diced
2 T. Butter
3 T. Milk
1/2 teaspoon salt
1/4 cup shredded Cheddar cheese, divided

Microwave diced potato in small casserole dish on HIGH in 1/3 cup water covered for
5 minutes. Let sit, a minute, mash some, then add butter, milk and salt. Microwave on HIGH another 2 - 3 minutes, till potatoes are soft. Mash completely. Divide into 2 plates, making an indent in the middle. Evenly sprinkle cheese over each.....Serve and Enjoy!!!!

Crock-Pot Peach Cobbler

INGREDIENTS:

3 cans (29-oz. size) sliced peaches, drained
1 cup quick-cooking oats
1/2 cup bisquick baking mix
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup flour
1/2 teaspoon baking soda
1/2 cup peach juice

DIRECTIONS:

Place the drained peaches into the slow cooker and turn onto LOW.

In a separate bowl, stir together the dry ingredients: quick oats, Bisquick, sugar, brown sugar, cinnamon, flour, and baking soda. Stir in the peach juice until a batter forms.

Pour batter on top of peaches, cover, and cook for 4 to 6 hours.

  Notes: While this doesn't get the crispy topping that an oven-baked cobber does, the soft "biscuity" topping with the warm spiced peaches is comforting and oh-so-delicious when served with vanilla ice cream.

Delicious Lemon Crumb Muffins

Enjoy!

Lemon Muffins

Light, fluffy lemon muffins with a crumble topping and lemon glaze. Made completely from scratch with lemon juice and zest, and no artificial flavoring!

Ingredients

• 2 cups all-purpose flour (260g)
• ¾ cup sugar (150g)
• 2 teaspoons baking powder
• ½ teaspoons salt
• ⅓ cup canola oil (80ml)
• ⅔ cup buttermilk (160ml)
• ¼ cup lemon juice (fresh-squeezed is best)
• 1.5 Tablespoon lemon zest
• 2 eggs
• 1 teaspoon vanilla extract

Crumb Topping

• 1/3 cup flour (65g)
• 1/3 cup sugar (100g)
• 3 Tablespoon salted butter cold (45g)

Lemon Glaze (optional)

• 1 1/4 cup powdered sugar (160g)
• 1 1/2 Tablespoon lemon juice (20ml)
• 1 1/2 teaspoon water

Instructions

1. Whisk together oil, lemon juice, lemon zest, and buttermilk. Beat in eggs, one at a time. Stir in vanilla.
2. Preheat oven to 425F (220C) and line muffin tin with paper liners.  Set aside.
3. In a medium-sized bowl, whisk together flour, sugar, baking powder, salt.  Set aside.
4. In a separate, large bowl, whisk together canola oil, buttermilk, lemon juice, and lemon zest.  
5. Add eggs and whisk until well incorporated.
6. Add dry ingredients into wet ingredients and use a spoon or spatula to gently stir ingredients together until mostly combined (a few dry lumps are OK, it is critical to the fluffiness of our muffins that you don't overmix).  
7. Portion batter into prepared muffin tin, filling each liner over 3/4 - way to the top with batter (do not overflow.  I like to use a standard ice cream scoop with a lever to easily portion my batter).
   Set aside while you prepare your crumble topping.

Crumble Topping

1. Whisk together flour and sugar.  
2. Use a pastry cutter to cut in butter until mixture is combined and like coarse crumbs.
3. Sprinkle tops generously and evenly with crumble topping and place muffin tin in preheated oven.
4. Bake on 425F (220C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 12 minutes. 
5. Remove muffins and allow to cool while you prepare lemon glaze.

Lemon Glaze (optional)

1. While the muffins cool, prepare your glaze by whisking together powdered sugar, lemon juice, and water
2. Drizzle glaze over the top of each cooled muffin. Allow to sit and harden about 10 minutes before serving.