June Dairy Month - Day 2

Little Fudgies

Here's the next recipe to celebrate June Dairy Month.

I start with sugar and vanilla yogurt. Hey, guess what? Sour cream works too.

Oil,

liquid egg product(EggBeaters),

gotta have vanilla, and give it a stir.

Add the dry ingredients, stir just until mixed.

Drop the dough into mini-muffin pans, lined with papers if you so wish. The mixture is very thick, but oh so good.

Here's my little secret. Mini buckeyes, which I picked up at the local Amish Grocery store. These little gems are not a requirement. The fudgies can be left plain,

or maybe add a mini-kiss? Maybe a dollop of hazelnut spread? Or peanut butter? Or jam? The sky's the limit here.

I press the buckeyes into the dough,

and bake. Don't overbake, or the fudgies will be dry.

I thought you might like an up-close and personal view. Are they ever good. Depending on your preference, these are a one-bite, or a two-bite, or a three-mini-bite treat. Bet you can't eat just one.

Happy Saturday, and moo to all the girls that provide us with dairy products.

Little Fudgies

1/4 C granulated sugar

1 Tbsp canola oil

1 Tbsp plain or vanilla yogurt

1 Tbsp water

1/2 Tsp vanilla

2 Tbsp liquid egg substitute

1/3 C all-purpose flour

1/4 C unsweetened baking cocoa

1/4 Tsp baking powder

1/8 Tsp salt

Preheat oven to 350°. Grease mini muffin pan (12 muffins). Mix sugar, oil, yogurt, water, vanilla and egg substitute. Add flour, cocoa, baking powder and salt. Stir until mixed. Divide into 12 mini muffins. Bake 9-10 minutes. Cool in pan 5-10 minutes, gently lift from pan with tip of knife, cool on rack. 12 mini-bites

June Dairy Month - Day 1

Chicken Alfredo

June is Dairy Month. My intentions are good: share recipes throughout the month that use a dairy product.

I'll start with cooking the pasta while the chicken is baking. Sorry, no photos of cooking noodles.

Now for the sauce. No sauce from the bottle for this recipe. Saute garlic in butter,

Add the milk,whisk in flour, keep whisking, or else you'll end up with scorched stuff in the bottom of the pan. Trust me on this.

Parmesan cheese,

a dab of cream cheese spread.

Continue to whisk until it's all smooth, and thick, and creamy, and tasty.

Chop up the chicken, add cooked broccoli,

stir it all together, heat it through.

Serve it up nice and hot and tasty.

Here's to all the girls who provide those wonderful dairy products.

You know who you are.

Chicken and Broccoli Alfredo

1-1/2 C uncooked egg noodles

1 Tsp salt

1-1/2 Tsp butter

1 Tsp refrigerated minced garlic

1/2 Tbsp all-purpose flour

1-1/4 C skim milk

1 Tbsp fat-free plain cream cheese spread

2 Tbsp grated Parmesan cheese

1/2 Tsp ground black pepper

Salt, to taste

1/2 C chopped, cooked broccoli

1 prepared chicken breast, cubed

Prepare egg noodles according to package directions, adding 1 Tsp salt to water. While noodles are cooking, melt butter in small saucepan over medium heat, add garlic and saute for 1-2 minutes. Whisk in flour and milk, continue whisking until mixture thickens. Stir in cream cheese spread and Parmesan cheese, continue to whisk until cream cheese is melted and sauce is smooth. Add pepper. Drain noodles and combine with broccoli and chicken breast, pour sauce over all, stir to combine. Heat until heated through. 2 servings