42 baked lots Recipes

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

zucchini (chopped small pieces), chopped onion, shredded cheese, eggs, flour, vegetable oil, salt, pepper, fresh dill (lots) or dried dill (lots)

vegetable oil, brown sugar, white sugar, eggs, baking soda, salt, all-purpose flour, shredded coconut, quick oats, chocolate chips, caramel-flavored bits, corn flakes

red kidney beans , with juice, white kidney beans, drained, lentils, drained, black beans , with juice, baked beans, chickpeas (aka garbonzo s), romano beans, green peppers, chopped, cooking onions, chopped, garlic, crushed, celery ribs, finely chopped, carrots , sliced then halved again, crushed tomatoes , with juice, tomato paste, ground beef (can use ground venison), chili powder, paprika, onion powder, black pepper, salt, oregano, cumin (optional), tabasco sauce or cayenne pepper or hot pepper, all to your liking (for fairly mild i add just 2 drops of tabasco, a dash of cayene and 1 small chopped chili pepper,) (optional)

sugar, flour, salt, baking powder, cinnamon, egg, milk, sour cream, butter, melted, vanilla, sugar, cinnamon

all-purpose flour, unsweetened cocoa powder, baking powder, salt, unsalted butter, softened, white sugar, egg, instant coffee granules, vanilla extract, semisweet chocolate chips, white chocolate chips, dried cherries

baking potatoes, peeled & sliced thin, cream of mushroom soup (or cream of celery), sour cream, grated medium cheddar, velveeta cheese , cut into thin squares (approx 1 1/2 inch piece off a large block), yellow onion, chives (freshly chopped ), lipton onion soup mix (dry )

ground beef, chopped onion (i use less ), salsa, taco seasoning, water, whole kernel corn, sliced ripe olives, corn muffin mix, sliced green chili (optional), grated cheddar cheese (or more if you like lots of cheese)

chicken breasts, diced tomatoes with green chilies, diced green chilies, red enchilada sauce, sliced black olives, strands green onions, diced, black beans, lots cheese

semisweet chocolate chips, divided, light brown sugar, butter, softened, eggs, all-purpose flour, applesauce, vanilla, baking soda, baking powder, salt, shortening (do not use butter, margarine, spread or oil)

margarine, white sugar, brown sugar, egg, water, vanilla, flour, coconut, baking powder, baking soda, salt, rolled oats, chocolate chips

all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, apples, sliced, peeled, canola oil, water, honey, vanilla, eggs

oleo, flour, baking powder, salt, milk, sugar, eggs, frozen blueberries, sugar, nutmeg

vidalia onions, lots of butter, salt and pepper to taste, aluminum foil, boullion cubes (optional, your favorite flavor ), worchestershire sauce (optional)

pasta ; shaped (fusilli, orecchiette or conchiglie), sm zucchini ; 1/2-inch slices, fresh garlic minced to your taste.. i like lots, salt and pepper to taste, italian plum tomatoes -- drained/chopped, black olives; sliced, tb parmesan cheese; freshly grated, ts fresh rosemary sprigs, mozzarella cheese; cut in 1/2 cubes or grated .

butter, onion, coarsely chopped, chopped garlic, converted white rice (uncle ben s is the best for this!), good quality chicken broth (i use my homemade broth recipe) or 4 1/2 cups turkey broth (i use my homemade broth recipe), fresh ground black pepper (lots!), salt, prepared and cooked meatballs (or as many as desired)

whole wheat pasta (i prefer to use the small shells , or you could use a small penne or even a spaghetti), onion, cut in quarters and thin sliced, fresh baby spinach, fresh mozzarella cheese, cut in small cubes, minced garlic, lemons , zested, sliced almonds, toasted, chicken broth, toasted fresh breadcrumb (you could also use dried, but the fresh are really worth it, see below for recipe), olive oil (2-3 tbsp to garnish the pasta, 1 tbsp to saute the vegetables), salt, pepper (i like lots of for this dish), bread , fresh everyday works best, olive oil

steaks or 2 lbs sirloin, oil, lemons, sliced onions, green bell pepper, chopped (optional), fresh minced garlic cloves (or less to suit taste, i like lots), flour, beef stock or 1 1/2 cups beef broth, beer, worcestershire sauce, brown sugar, fresh parsley, dried thyme, seasoning salt, pepper, canned whole mushroom, drained (or more if desired), cooked broad egg noodles or 2 cups cooked rice