Friday, December 30, 2011

Cool Whip Cookies

Cool Whip Cookies

Picture above show lemon, strawberry, and red velvet.

Ingredients:
1 (8 oz) container of Cool Whip (thawed)
2 eggs
1 box of cake mix (any flavor)
2/3 c powdered sugar

Directions:
Heat oven to 350 degrees. Lightly grease cookie sheets. Beat together the Cool Whip and eggs. Add cake mix and continue to mix.  The dough will be thick. Drop by teaspoonfuls into bowl of powdered sugar and roll to coat. Place cookies on prepared cookie sheets and bake for 8 minutes.

Saturday, December 10, 2011

Egg Confetti Cups

Egg Confetti Cups



Ingredients:
3 slices thin ham (or deli lunchmeat)
2 whole eggs

Toppings:
chopped red pepper
chopped green pepper
chopped onion
chopped jalapenos
chopped tomatoes
chopped black olives

Directions:
Preheat oven to 375 degrees. In a grease muffin or cupcake tin, press one slice of ham into each space. Scramble eggs with salt & pepper and pour into the ham cups. Sprinkle topping of your choice on top of each egg cup. Bake at 375 degrees for 20 minutes. Remove from oven and  serve warm.

All 3 only 230 Calories!!!

Tuesday, August 9, 2011

Homemade Crockpot Salsa

Homemade Crockpot Salsa

Ingredients
10 Roma tomatoes, seeded and stems cut off
2 garlic cloves, chopped
1 small onion, cut into wedges
2 jalapeno peppers, sliced
1/4 c cilantro leaves
1/2 tsp salt

Directions
Put the garlic cloves inside the tomatoes.  Place tomatoes, onions, and jalapenos in a 3-qt crockpot.  Cover and cook for 3 hours or until vegetables are softened. Cool. Peel the skins off the tomatoes.  Drain.  Place all vegetables in a blender along with cilantro and salt.  Liquify and serve with chips.  I enjoy this recipe while it is still warm.  You may chill it as well.

Tuesday, June 28, 2011

Chicken Quesadillas with a Balsamic Vinegar Corn Salad

I made this a few years ago for my granny.  We both fell in love with this recipe.  I got the recipe from one of her old Weight Watcher Cookbooks (probably one of the first cookbooks they published - you know the ones that had a lot of weird recipes in them but this one was actually delicious!).

Chicken Quesadillas with a Balsamic Vinegar Corn Salad

Ingredients for Salad

1 c thawed frozen corn kernels
1/2 c green bell pepper, seeded & diced
1/2 c tomato, seeded & diced
2 tbs chopped fresh cilantro
2 tsp balsamic vinegar
1/4 tsp salt

Ingredients for Quesadillas

1 1/2 c shredded cooked chicken breast
1 c shredded lettuce
1/2 c thick & chunky salsa
6 (8") flour tortillas
1/2 c shredded sharp cheese

Directions:

In a medium size bowl, combine all the salad ingredients and set aside.  In another medium-size bowl, combine the shredded chicken, lettuce, and salsa. Divide among three of the tortillas. Sprinkle with cheese. Top with the remaining tortillas.  Spray a large nonstick skillet with nonstick cooking spray.  One at a time cook the quesadillas until lightly browned, approximately 3 minutes on each side; turning carefully with a spatula. Cut the quesadillas into quarters. Arrange 3 quarters on each of the 4 plates. Serve with the salad on the side.

Serves: 6        6 WW Points

Tilapia Fish Tacos

Tilapia Fish Tacos

Ingredients:

4 oz Tilapia fillet
Vegetable Oil Spray
2 tsp Taco Seasoning (you can use a pkg mix or look up my recipe for taco seasoning mix)
Cilantro
Half Lime, Sliced
2 Corn Tortillas
2 TBS Salsa
1 c Lettuce

Directions:

Spray aluminum foil. Place fillet o top.  Spray fillet, sprinkle taco seasoning and cilantro. Top with slice limes. Fold aluminum foil. Bake in 350 degree oven for 20-25 minutes.

Warm corn tortillas. Fill with fish and taco ingredients.

Serves: 1  Calories: 270 for both

Sunday, January 9, 2011

Easy Chicken-n-Dumplins

Easy Chicken-n-Dumplins

1 whole fryer chicken
6-8 cans cheap biscuits
Can cream of chicken soup
Salt & pepper to taste

Boil chicken in stock pot full of water until chicken begins to fall off the bone. Use tongs to remove chicken from pan. Place chicken in a strainer in sink and let cool. Skin, debone, and shred chicken. Set aside.

Add soup to remaining chicken broth in stock pot. Whisk. Add salt & pepper to taste. Pull biscuits from 2 cans apart; tear into quarters and drop into boiling chicken broth. Let cook a few minutes and then repeat with remaining cans of biscuits until you have put as many biscuits that will fit into the stock pot. Cook on medium heat until all dumplings are done. Add shredded chicken. Stir and serve.

Turkey Sales

I just boiled a 14 lb turkey in a stock pot like you would a whole chicken. Now, my mind is just a rolling on the recipes that I can cook this week. Today, I started with chicken-n-dumplings. I'm thinking about chicken pot pie, chicken enchilada casserole, crockpot salsa chicken, and chicken tetrazzini. Or should I say turkey-n-dumplings, turkey pot pie, turkey enchilada casserole, crockpot salsa turkey and turkey tetrazzini.


Now to shred the turkey, separate, and freeze in bags.

Sunday, January 2, 2011

Substitutions

If you don’t have...Substitute...
Apple pie spice, 1 tsp = ½ tsp ground cinnamon plus ¼ tsp ground nutmeg, 1/8 tsp ground allspice, and dash ground cloves or ginger
Baking powder, 1 tsp = ½ tsp cream of tartar plus ¼ tsp baking soda
Bread crumbs, fine dry, ¼ c = ¾ c soft bread crumbs; ¼ c cracker crumbs; or ¼ c cornflake crumbs
Broth, beef or chicken, 1 cup = 1 tsp or 1 cube instant beef or chicken bouillon plus 1 c hot water
Buttermilk, 1 cup = 1 TBS lemon juice or vinegar plus enough milk to make 1 c (let stand 5 min before using); or 1 c plain yogurt
Cajun spice, 1 TBS = ½ tsp white pepper, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp ground red pepper, ½ tsp paprika, and ½ tsp black pepper
Chocolate, semisweet, 1 oz = 3 TBS semisweet chocolate pieces; or 1 oz unsweetened chocolate plus 1 TBS granulated sugar
Chocolate, sweet baking, 4 oz = ¼ c unsweetened cocoa powder plus 1/3 c granulated sugar and 3 TBS shortening
Chocolate, unsweetened, 1 oz = 3 TBS unsweetened cocoa powder plus 1 TBS cooking oil or shortening, melted
Cornstarch, 1 TBS (for thickening) = 2 TBS all-purpose flour
Corn Syrup, 1 cup = 1 c granulated sugar plus ¼ c water
Egg, 1 whole = 2 egg whites; 2 egg yolks; or ¼ c frozen egg product, thawed
Flour, cake, 1 cup = 1 cup minus 2 TBS all-purpose flour
Flour, self-rising, 1 cup = 1 c all-purpose flour plus1 tsp baking powder, ½ tsp salt and ¼ tsp baking soda
Garlic, 1 clove = ½ tsp bottled minced garlic; or 1/8 tsp garlic powder
Gingerroot, grated, 1 tsp = ¼ tsp ground ginger
Half-and-half or light cream, 1 cup = 1 TBS melted butter or margarine plus enough milk to make a cup
Herb, dried, 1 tsp = ½ tsp ground herb
Herb, snipped fresh, 1 TBS = ½ to 1 tsp dried herb, crushed
Honey, 1 cup = 1 ¼ cups granulated sugar plus ¼ c water
Lemon juice, 1 tsp = ½ tsp vinegar
Margarine, 1 cup = 1 c butter; or 1 c shortening plus ¼ tsp salt, if desired
Milk, whole, 1 cup = ½ cup evaporated milk plus ½ cup water; or 1 cup water plus 1/3 cup nonfat dry milk powder
Molasses, 1 cup = 1 c honey
Mustard, dry, 1 tsp (in cooked mixtures) = 1 TBS prepared mustard
Onion, chopped, 1 small (1/3 cup) = 1 tsp onion powder; or 1 TBS dried minced onion
Poultry seasoning, 1 tsp = ¾ tsp dried sage, crushed, plus ¼ tsp dried thyme or marjoram, crushed
Pumpkin pie spice, 1 tsp = ½ tsp ground cinnamon plus ¼ tsp ground ginger, ¼ tsp ground allspice, and 1/8 tsp ground nutmeg
Sour cream, dairy, 1 cup = 1 c plain yogurt
Sugar, granulated, 1 cup = 1 c packed brown sugar; or 2 cups sifted powdered sugar
Tomato juice, 1 cup = ½ c tomato sauce plus ½ c water
Tomato sauce, 2 cups = ¾ c tomato paste plus 1 c water
Yeast, active dry, 1 pkg = 1 cake compressed yeast

Useful Conversions

Useful Conversions

Dash = less than 1/8 tsp
3 tsp = 1 TBS
2 TBS = 1 liquid oz
4 TBS = ¼ cup
5 1/3 TBS = 1/3 cup
8 TBS = ½ cup
16 TBS = 1 cup
1 cup = ½ pint liquid
4 cups = 1 quart
2 pints = 1 quart
4 quarts = 1 gallon
1 lb flour = 4 cups
1 lb granulated sugar = 2 cups
1 lb butter = 2 cups
1 stick butter = ½ cup

Lemon Banana Pie

Lemon Banana Pie

1 small can crushed pineapple, drained
1/3 cup lemon juice
1 can sweetened condensed milk
2 bananas
1 graham cracker crust
whipped topping

Mix pineapple, lemon juice, and milk. Set aside. Slice bananas and place into graham cracker crust, pour milk mixture over, chill, top with whipped cream.

Lemon Fruit Freeze

Lemon Fruit Freeze

2/3 c butter
1/3 c sugar
7 cups rice or corn chex cereal crushed to 3 cups
1 can sweetened condensed milk
1/2 cup lemon juice
1 can lemon pie filling
1 can fruit cocktail, well drained
2 cups whipped topping

In medium sauce pan, melt butter; stir in sugar, then cereal. Reserving 1/3 c for garnish, pat crumbs firmly on bottom of 13x9 inch baking pan. Bake at 300 degrees for 12 minutes. Cool. In large bowl, mix condensed milk with lemon juice. Stir in pie filling and fruit cocktail; pour over crust. Top with whipped topping and crumbs. Freeze 4 hours. Remove from freezer 20 minutes before cutting. Return leftovers to freezer.

Creamy Lemon Meringue Pie

Creamy Lemon Meringue Pie

1 8 or 9 inch baked pie crust or crumb crust
3 eggs, separated
1 can sweetened condensed milk
1/2 c lemon juice
few drops of yellow food coloring (optional)
1/4 tsp cream of tartar
1/3 c sugar

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and food coloring. Pour into crust. In small bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.

Lemon Breeze

Lemon Breeze

1 c corn flake crumbs
1/3 c butter, melted
1/3 c lemon juice
1 1/2 tsp unflavored gelatin
2 eggs, separated
3 TBS water
1 can sweetened condensed milk

Combine corn flake crumbs with margarine in 9-inch pie pan. Reserve 2 TBS for topping; press remainder firmly and evenly in pan to form crust. Chill.

In small saucepan combine lemon juice and gelatin. Place over low heat and stir until gelatin is dissolved; cool.

In mixing bowl beat egg whites until foamy; gradually add sugar. Beat until stiff and glossy. Set aside.

Beat egg yolks in mixing bowl until thick and lemon colored. Stir in condensed milk and gelatin mixture, gently fold in egg white mixture. Spread evenly in corn flake crumbs crust; sprinkle top with reserved crumbs. Refrigerate 2 hours or until firm.

Magic Lemon Meringue Pie

Magic Lemon Meringue Pie

Filling:
1 baked 8-inch pie shell, cooled or 8-inch crumb crust
1 can sweetened, condensed milk
1/2 c lemon juice
1 tsp grated lemon rind
2 egg yolks

In medium size bowl, combine sweetened condensed milk, lemon juice and rind; blend in egg yoks. Turn into cooled crust.

Meringue:
2 egg whites
1/4 tsp cream of tartar
1/4 c sugar

In small bowl, beat whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form when beater is raised. Spread over filling; seal to edge of crust. Bake in slow (325 degrees) oven 12 to 15 minutes or until meringue is golden brown.

Frozen Lemonade Pie

Frozen Lemonade Pie

1- graham cracker crust
1 can (14 oz)sweetened condensed milk
1 small can (6 oz) frozen pink lemonade, thawed
Juice of 1 large lemon, 2 TBS
1 small container (9 oz) whipped topping

Put milk in bowl, add frozen lemonade and lemon juice; mix together. Then fold in cool whip. Mix gently and put into cool pie shell. Let refrigerate several hours before serving.