MEAL PLANNING
Ingredient swaps
You’re in the middle of preparing dinner and realize you’re out of an important ingredient. What to do? Use this substitution guide from the University of Missouri Extension to get dinner back on track.
• Cottage cheese, blended until smooth, can be used in place of yogurt.
• In need of a teaspoon of baking powder? Use ¹⁄ ³ teaspoon baking soda and ½ teaspoon cream of tartar.
• If your recipe calls for a cup of chicken broth, use 1 bouillon cube in 1 cup of boiling water.
EASY RECIPES
Chocolate Peanut Butter Bread Pudding
Ingredients: ¼ cup butter; 6 cups french bread chunks; 4 cups chocolate milk, divided; 1 cup sugar; ½ cup smooth peanut butter; 2 large eggs; ½ cup raisins
Directions: Preheat oven to 350 degrees. Melt the butter in a 9x13x2- inch baking pan. Combine bread crumbs with 3½ cups of chocolate milk. Set aside. In another bowl,combine remaining ½ cup chocolate milk with the sugar, peanut butter and eggs. Beat with a fork until blended. Pour into bowl containing soaked bread. Mix well. Stir in raisins. Pour into pan and bake for 55-60 minutes. Remove from oven and serve with this sauce:
White Chocolate Peanut Butter Sauce
Ingredients: 2 squares (1 oz. each) white chocolate, finely chopped; ½ cup milk; 8 oz. cream cheese, softened at room temperature; ¹⁄ ³ cup confectioners sugar; 1 tablespoon peanut butter
Directions: Combine white chocolate with 2 tablespoons milk. Melt white chocolate in microwave. Combine cream cheese, peanut butter and white chocolate mixture in mixing bowl. Beat until blended and add remaining milk and confectioners sugar. Beat until smooth.
NOTE: If using real white chocolate, be very careful melting it in the microwave because sometimes it will clump, and you will have to start over.
DIY DRESSING
Vinaigrette
The following recipe comes from foodnetwork.com.
Ingredients: 1 teaspoon Dijon mustard; 1 teaspoon minced fresh garlic; 3 tablespoons champagne vinegar; Kosher salt and freshly ground black pepper; ½ cup good olive oil; Salad greens or mesclun mix
Directions: In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt and ½ teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
