Posted in Dessert

Tasty Treat Thursdays: Frozen Mochaccino Bars

Posted on by Northerly Nosh

Frozen Mochaccino Bars

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Chocolate Cookie Crust
1 package (9 ounces) chocolate wafer cookies
1 tablespoon ground cinnamon
4 tablespoon butter or margarine, melted

Ice Cream Filling
1 quart coffee ice cream, softened
1 quart vanilla ice cream, softened

Prep Day:

Chocolate Cookie Crust – In food processor with knife blade attached, pulse cookies and cinnamon until very finely ground. With food processor running, drizzle in butter until blended. With hand, pat 1 cup cookie-crumb mixture evenly onto bottom of 9-inch by 9-inch metal pan or glass baking dish. Place pan in freezer 15 minutes to firm crust.

Ice Cream Filling – Spoon coffee ice cream over cookie crust. Place plastic wrap on ice cream; press down to spread evenly and to eliminate any air pockets. Remove plastic wrap. Sprinkle remaining crumb mixture over ice cream. Return pan to freezer for 15 minutes.

Spoon vanilla ice cream over crumb layer. Place plastic wrap on ice cream and spread evenly; remove plastic wrap. Cover pan and freeze at least 6 hours or until firm. If not serving bars same day, wrap and freeze up to 2 weeks.

Serve Day: uncover and let stand at room temperature 10 minutes to soften slightly for easier slicing. Cut into 16 squares.

Posted in Healthy Eating

Wellness Wednesdays: The Sour Cream You Love

Posted on by Northerly Nosh

Why Not Eat The Sour Cream You Love?!

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For years, you’ve been told to avoid sour cream or to eat the light version. That’s because 90 percent of its calories are derived from fat, at least half of which is saturated.

Sure, the percentage of fat is high, but the total amount isn’t. Consider that a serving of sour cream is 2 tablespoons. That provides just 52 calories—half the amount that’s in a single tablespoon of mayonnaise—and less saturated fat than you’d get from drinking a 12-ounce glass of 2 percent reduced-fat milk.

More importantly, sour cream is a close relative of butter, which means you’re eating natural animal fat, not dangerous trans fat. And besides, full-fat tastes far better than the light or fat-free products, which also have added carbohydrates.

Beef Stroganoff

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1 1/2 lbs sirloin steak (boneless), cut into thin strips
1/2 cup butter
2 small onions, chopped
1 garlic clove, crushed
2 cups sliced mushrooms
1/3 cup dry white wine
pepper
salt
1 1/4 cups sour cream (for serve day)

Prep Day: Melt 1/4 cup of butter in skillet and brown steak strips. Set aside. Add remaining 1/4 cup butter to skillet, melt and add onions and garlic, frying until soft. Add mushrooms, wine, salt and pepper. Simmer for 5 minutes. Add meat to freezer safe bags or containers and pour sauce over. Cool and freeze.

Serve Day: Thaw overnight in fridge or for 4-5 hours at room temperature. Add to saucepan and heat over medium heat for 25 minutes. Stir in sour cream before serving. You can serve over rice or noodles. Yum!

Posted in Holiday Good Eats

In Honor of Christmas Day: Eggnog Baked French Toast

Posted on by Northerly Nosh

Eggnog Baked French Toast

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Serves 6-8

1/4 cup butter (melt the butter while the dish is baking), melted
7 large eggs
2 cups eggnog
1 1/2 ounces rum (optional)
1/3 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
salt
1 1/2 teaspoons vanilla
1 French bread, cut into 1 inch slices
icing sugar

Prep Day: Beat together eggs, eggnog, rum, sugar,nutmeg, cinnamon,salt& vanilla. Dip both sides of each slice of bread in this mixture and place them side by side in a greased oven proof pyrex dish Pour any remaining mixture over the slices. Cover, refrigerate overnight, and freeze.

Serve Day: Bake in 450f on bottom rack for 20-25 minutes (watch the bottom doesn’t get too brown). Place on rack to cool slightly& dust with icing sugar. Serve with Maple syrup and the melted butter.