Five Foot Foodie

taking control of the cookbook chaos

Dressing for Coleslaw

July 7
  • 1 cup mayo
  • 4 tsp white vinegar
  • 1 tsp lemon juice
  • 1/4 cup sugar
  • 1/4 tsp dry mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp celery seed

Whisk all ingredients together. Pour over a diced head of cabbage and sliced carrot.

Tortilla Rollups

May 4
  • 2 8-ounce pkgs of lite cream cheese, room temperature
  • 1 packet Hidden Valley ranch salad dressing & seasoning mix
  • 1 4.25-ounce can of chopped black olives, drained
  • 1 4-ounce can of diced green chilies, drained
  • 1/2 C cheddar cheese (or Mexican)
  • 8 large burrito-size flour tortillas

Use a mixer to blend the cream cheese and ranch dressing mix.  Stir in the olives, chilies, and cheese.  Spread each tortilla with a thin layer of the cream cheese mixture.  Tightly roll up each tortilla.  Repeat until all the tortillas and cream cheese mixture have been used.  Cover with plastic wrap and refrigerate for 2-3 hours.  Cut into 1/2-inch slices and stack on a serving plate.  Discard the end pieces or save for snacking.  Cover serving plate with plastic and refrigerate until ready to serve.  Good alone or serve with salsa.


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Vodka Barbecue Sauce

March 29
  • 1 C vodka
  • 1 32-oz bottle ketchup
  • 1 C apple cider vinegar
  • 1 Tbsp ground cumin
  • 1/2 Tbsp garlic powder
  • 1 Tbsp chili powder
  • 1 Tbsp cayenne pepper
  • 1/4 C sugar
  • 1/8 C coarse salt
  • juice of a fresh lemon

Mix well and then simmer on low for 15-30 minutes.  Note: I simmered for a full hour and it cooked down enough that I was able to fit it all back into the 32-oz ketchup bottle.

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Brown Sugar Dry Rub

March 29
  • 1 C brown sugar
  • 1/2 C paprika
  • 2 1/2 Tbsp ground black pepper
  • 1 1/2 tsp chili powder
  • 1 1/2 Tbsp garlic powder
  • 1 1/2 Tbsp onion powder
  • 1 tsp ground red pepper
  • 2 Tbsp kosher salt

Combine all ingredients well.  Store in an airtight container.  Use on meat of your choice; make sure meat is patted dry before rubbing.  This rub works well on pork.

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Frito Fruckies

November 25
  • 1 bag of Fritos corn chips or Fritos Scoops
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 1 bag milk chocolate chips

Spread the fritos out in a bar pan (15×10x1).  In a saucepan over medium heat, bring the sugar and corn syrup to a boil, stirring frequently.  Boil 1 minute then remove from heat.  Stir in the peanut butter until smooth.  Pour over the fritos.  Melt the chocolate chips and drizzle over the fritos.  Cool and enjoy.

Game-Night Nacho Pizza

November 14
  • 1 prebaked 12-inch pizza crust (I used Deli-catessen thin style pizza & focaccia crust)
  • 1 tablespoon olive oil
  • 1 cup refried beans (I used fat-free)
  • 1 cup refrigerated fully cooked barbecued shredded beef
  • 1/2 cup chopped seeded tomatoes
  • 1/2 cup pickled jalapeno slices
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  • Shredded lettuce, sour cream and salsa, optional

Place crust on an ungreased pizza pan. Brush with oil. Spread beans over crust. Top with beef, tomatoes, jalapenos and cheese. (I serve the jalapenos on the side since I have a small child).  Bake at 450° for 10-15 minutes or until cheese is melted. Serve with lettuce, sour cream and salsa if desired. Yield: 6 slices.

Nutrition Facts: 1 slice (calculated without optional ingredients) equals 370 calories, 13 g fat (5 g saturated fat), 30 mg cholesterol, 1,103 mg sodium, 46 g carbohydrate, 3 g fiber, 18 g protein.

My calculations:  6 servings, 259 calories per slice.  I cut into 8 slices and 1/4 of the pizza (or 2 slices) has 389 calories.

Pear Applesauce

September 1

  • 3 medium apples, peeled and coarsely chopped
  • 2 medium pears, peeled and coarsely chopped
  • 3/4 cup water
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender, stirring occasionally. Mash until sauce is desired consistency. Serve warm or cold. Yield: about 2 cups (or 4 servings)

    Nutrition Facts: 1/2 cup equals 120 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 31 g carbohydrate, 4 g fiber, trace protein. Diabetic Exchanges: 2 fruit, 1/2 starch.

    Pumpkin Butter

    August 24
    • 16 ounces canned pumpkin
    • 1 C brown sugar
    • 1/2 C sugar
    • 1 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • dash of salt

    Combine all ingredients in a small pan and heat on the stove top.  Store in a covered container in the refrigerator.

    Refrigerator Pickles

    August 23
    • 11 C water
    • 2 C white vinegar
    • 1/2 C canning/pickling salt
    • Fresh dill
    • Cucumbers
    • Garlic
    • Pickling spice
    • Crushed red pepper

    Combine the water, vinegar, and salt and bring to a boil; boil for 3 minutes so the salt dissolves.  The original recipe calls for one large batch, putting everything in an empty ice cream pail.  I usually make a batch of the vinegar mixture and refrigerate it and then reheat as needed.  In each pint or quart jar I layer dill, cucumbers, a couple cloves of sliced garlic, some pickling spice, some crushed red pepper, then top with more dill.  I fill the jar with the vinegar mixture and cover.  Whether the pail method or individual jar method, leave out on the counter for at least 24 hours then refrigerate.  These last a long time in the refrigerator.

    White Pita Pizzas

    August 11
    • 4 whole wheat pitas, split into 2 halves (I bought the kangaroo brand that’s already split)
    • 1 cup fat-free ricotta cheese
    • 4 oz Weight Watchers 4-cheese Italian shredded cheese (mozzarella, Parmesan etc. blend)
    • 1/8 C grated Parmesan cheese
    • 1 clove garlic, minced
    • 1/4 C pesto

    Preheat oven to 425 degrees.  Place the pita halves on a baking sheet and bake for 4 minutes.  Remove from the oven and cool for 5 minutes.

    Meanwhile, combine the ricotta, cheeses, garlic, and pesto in a bowl.  Spread 1/8 of the mixture over each pita.  Bake for 6-7 minutes or until the cheese is melted.

    Serves 4-8.  Each halve has approximately 181 calories…or 361 calories for one pita.

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