Gain Tirade

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Posts tagged "Recipe"

Butterscotch Oatmeal Bars

Ingredients:

1 cup softened butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
3 cups instant oats
1 can sweetened condensed milk
1 1/4 cups butterscotch chips
1 cup marshmallows
1 1/4 cups nuts (walnuts, pecans or almonds)

Directions:

Set aside 2 Tbsp of the butter for filling.

Beat rest of butter and brown sugar with electric mixer.

Beat in eggs and vanilla.

Slowly add flour, baking soda and oats.

Spread 2/3 of mixture into 9X13 baking pan.

Melt reserved 2 Tbsp butter with sweetened condensed milk, butterscotch and marshmallows.

Stir over low heat until melted.

Add 3/4 cup of nuts.

Spread over top of oatmeal mixture.

Sprinkle the other 1/3 of oatmeal mixture on top of chocolate-butterscotch mixture.

Sprinkle remainder of nuts on top of oatmeal mixture.

Bake at 350 for 25 minutes.

Sweet & Sour Spareribs

Ingredients:

1 1/4 cup Ketchup

1/2 cup brown sugar

1/4 cup vinegar            

Some soy sauce, salt, pepper & mustard

1 cup water

Directions:

Combine above ingredients and bring to a boil. Brown meat and pour sauce onto meat and put in oven for two hours at 350. Serve with rice.

Sausage Balls

  • 1 lb. hot breakfast sausage (Jimmy Deans or something similar)
  • 3 cups Bisquick
  • 1 10oz bag of sharp cheddar cheese (grated)
  • 1/2 tbsp. Worcestershire Sauce
  • 1/4 tsp. Ground Red Pepper
Combine above ingredients starting with bisquick and sausage, adding cheese next and then Worcestershire Sauce and pepper. Roll into bite-size balls. Bake on an ungreaded baking sheet 2 inches apart in a 350 degree oven for 25 minutes.
These can be made ahead and refridgerated or frozen. If so, allow to return to room temperature before baking.

Banana Nut, Cream Cheese, Nutella, White Chocolate Cake

The directions and ingredients are pictured above. I changed a few things. I added about a cup of white chocolate bits to the cake batter and half a cup finely chopped hazelnuts to the Nutella filling. Enjoy!

Perfect Pumpkin Pie

Ingredients

  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust

Directions

  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Garlic and Olive Oil Pasta

Ingredients:

1 Box of pasta of choice

6-8 Garlic Cloves Finely Chopped

1 Tbsp Butter

1/3 cup of olive oil

Freshly Grated Parmesan Cheese

Salt and Pepper to Taste

Directions:

Boil pot of water. Chop the garlic up finely and put into a small frying pan. Add the olive oil to the pan and put on low heat. This is the time to add other spices if you want. While garlic is sautéing, put the pasta in the boiling water to cook.

Sautee garlic until golden brown. Drain pasta and dump the contents of the frying pan into the drained pasta, alone with the butter. Add salt and pepper to taste. Serve in bowls and garnish the top of the pasta with fresh parmesan cheese.

Lemon Vanilla Sugar Cookies

Ingredients:

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

2 teaspoons vanilla extract

1 fresh lemon squeezed

Directions:

Preheat oven to 375 degrees F 

(190 degrees C). In a small bowl, stir together 

flour, baking soda, and baking powder. 

Set aside.

In a large bowl, cream together the butter and 

sugar until smooth. Beat in egg, lemon juice 

and vanilla. Gradually blend in the dry 

ingredients. Roll rounded teaspoonfuls of 

dough into balls, and place onto ungreased 

cookie sheets.

Bake 8 to 10 minutes in the preheated oven, 

or until golden. Let stand on cookie sheet two 

minutes before removing to cool on wire racks.

Freshly baked cookies = more belly for your man.

I used the most recent chocolate chip cookie recipe for these. T-Minus 4 minutes till they’re done cooling.

Pumpkin Beignets

Pumpkin Beignets:

1/2 teaspoon dry yeast

1/4 cup warm water (105º)

4 cups all-purpose flour

1 cup canned pumpkin puree

1/4 cup sugar

1/4 cup heavy cream

1/4 cup hot water

1 egg

2 tablespoons vegetable shortening

1/2 teaspoon salt

Vegetable oil, for frying

Maple Glaze:

3 tablespoons butter

1/4 cup maple syrup

1 cup powdered sugar

For pumpkin beignets:

Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.

Combine flour, pumpkin puree, sugar, heavy cream, hot

water, egg, shortening, and salt in a large bowl; stir in yeast

mixture. Mix dough just until combined and smooth. Let

dough rest in bowl, covered with a clean kitchen towel, 30

minutes.

Transfer dough to a well-floured surface. Pat to about 1/4-

inch thickness and cut into 2-inch squares. Cover with a

clean kitchen towel and let dough rise in a warm, draft-free

area, about 1 to 1 1/2 hours.

Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot

over medium-high heat. Fry beignets until golden brown,

about 2 to 3 minutes, turning as soon as they brown on one

side.

Remove with tongs or a slotted spoon and place on paper

towels to drain.

For maple glaze:

Combine butter and maple syrup in a medium microwave-

safe bowl. Microwave until butter melts. Whisk in powdered

sugar until smooth.

Drizzle warm beignets with maple glaze and serve

immediately.

* Thanks to Coasterbelly for the recipe!

White Chocolate Bread Pudding

Ingredients:

2 cups whole milk

1 cup granulated sugar

1-3/4 quarts heavy cream

1-1/4 lbs. white chocolate, chopped

4 eggs

14 egg yolks

1 loaf day old French bread, cut into 1 inch slices

Directions:

Preheat oven to 350°F. Heat milk, sugar and all but 1/2 cup cream in a heavy saucepan over medium heat until the mixture just begins to bubble around the edges. Do not boil. 

Remove from heat. Stir in 10 ounces white chocolate until melted. Let cool 10 minutes. Lightly beat whole eggs and egg yolks in a bowl. Beat cream mixture into eggs in a slow and steady stream.

Arrange half the bread slices in a 9x13 inch baking dish. Pour half the egg mixture over bread. Press bread with the back of a spoon until soggy. Pour in remaining egg mixture. Cover pan with foil and bake 1 hour. Remove foil and bake another 30 minutes, until pudding is set and golden. Meanwhile, bring remaining cream to just a boil in a heavy saucepan. Remove from heat and stir in remaining white chocolate until completely melted. Serve over bread pudding.

*calories 763, fat 57.3g