Cream Cheese Caramel Apple Dip
1 8 oz package cream cheese
1 1/2 Cup powdered sugar
2 tsp Vanilla
1 container caramel dip
1 bag Heath chips
5-6 apples of any kind
Blend cream cheese, powdered sugar and vanilla until smooth and spread it on a plate. Warm the caramel dip in microwave to smooth it easier. Spread it on top of the cream mixture. Sprinkle heath chips on top of the caramel and cream. Cut apples into slices and soak in lemon water to stop from browning. Arrange them around the edge of the plate.
Thursday, December 31, 2009
Tuesday, November 24, 2009
Cocoa Puff Cookies
Cocoa Puff Cookies
1 c sugar
1/4 c honey
1/2 c karo
1 c peanut butter
1/2 tsp vanilla
5 c Cocoa Puff cereal (cheap kind works fine)
Bring first 3 ingredients to a boil. Add peanut butter. Cook till melted. Pour mixture over cereal until all is coated. Use spoon to drop onto pam-sprayed wax paper. Enjoy!
A cute poem that can go with these cookies. My cousins said they looked like poop - So here goes...
I woke up with such a scare when I heard Santa call...
"Now dash away, dash away, dash away all!
I ran to the lawn and in the snowy white drifts,
those nasty reindeer had left "little gifts".
I got an old shovel and started to scoop
neat little piles of "reindeer poop".
But to throw them away, seemed such a waste,
So I saved them, thinking ~ you might like a taste!
As I finished my task, which took quite awhile,
Old Santa passed by and he sheepishly smiled.
And I heard him exclaim as he rose in the sky
"Well, they're not potty trained, but at least they can fly!"
1 c sugar
1/4 c honey
1/2 c karo
1 c peanut butter
1/2 tsp vanilla
5 c Cocoa Puff cereal (cheap kind works fine)
Bring first 3 ingredients to a boil. Add peanut butter. Cook till melted. Pour mixture over cereal until all is coated. Use spoon to drop onto pam-sprayed wax paper. Enjoy!
A cute poem that can go with these cookies. My cousins said they looked like poop - So here goes...
I woke up with such a scare when I heard Santa call...
"Now dash away, dash away, dash away all!
I ran to the lawn and in the snowy white drifts,
those nasty reindeer had left "little gifts".
I got an old shovel and started to scoop
neat little piles of "reindeer poop".
But to throw them away, seemed such a waste,
So I saved them, thinking ~ you might like a taste!
As I finished my task, which took quite awhile,
Old Santa passed by and he sheepishly smiled.
And I heard him exclaim as he rose in the sky
"Well, they're not potty trained, but at least they can fly!"
Wednesday, July 15, 2009
Spinach Balls Submitted by Bonnie Nichols
Spinach Balls
2 boxes frozen, chopped spinach; cooked and well drained
2 Onions, chopped fine
1/2 c. melted butter
1 T garlic salt
1 T Accent
1 pkg Pepperidge Farm Herb stuffing mix
4 beaten eggs
1/2 c. Parmesan cheese
1 T black pepper
Mix ingredients into drained spinach. Make balls and freeze. Bake as needed at 350 degrees for 30-45 minutes.
2 boxes frozen, chopped spinach; cooked and well drained
2 Onions, chopped fine
1/2 c. melted butter
1 T garlic salt
1 T Accent
1 pkg Pepperidge Farm Herb stuffing mix
4 beaten eggs
1/2 c. Parmesan cheese
1 T black pepper
Mix ingredients into drained spinach. Make balls and freeze. Bake as needed at 350 degrees for 30-45 minutes.
Sunday, July 12, 2009
Salsa Submitted by Beverley Jones
Salsa
2 bunches of Cilantro - leaves only
28 oz can whole peeled tomatoes
1/4 of Bell Pepper
1 clove Garlic
1/2 of a small white onion
1 Jalapeno
1 Serrano (optional for heat)
2 tsp Cumin
Salt & pepper to taste
Put all ingredients in the blender or food processor.
2 bunches of Cilantro - leaves only
28 oz can whole peeled tomatoes
1/4 of Bell Pepper
1 clove Garlic
1/2 of a small white onion
1 Jalapeno
1 Serrano (optional for heat)
2 tsp Cumin
Salt & pepper to taste
Put all ingredients in the blender or food processor.
Sun Crunch Salad Submitted by Beverley Jones
Sun Crunch Salad
Salad Ingredients:
2 bags of Cabbage salad mix
2 green onions (optional)
5 Tablespoons Salted Sunflower Seeds
1 Cup Toasted Almond Slivers ( NOT sliced almonds with the brown edges)
2 chicken flavored Ramen Noodles crushed (reserve flavor packet for dressing)
Add dry ingredients to cabbage then pour dressing over and serve.
Ingredients for Dressing:
3/4 cup white vinager
1/2 cup extra light olive oil
1 cup sugar
2 flavor packets from Ramen Noodles
garlic
salt & pepper to taste
Mix all dressing ingredients. Bring to boil and let cool.
Salad Ingredients:
2 bags of Cabbage salad mix
2 green onions (optional)
5 Tablespoons Salted Sunflower Seeds
1 Cup Toasted Almond Slivers ( NOT sliced almonds with the brown edges)
2 chicken flavored Ramen Noodles crushed (reserve flavor packet for dressing)
Add dry ingredients to cabbage then pour dressing over and serve.
Ingredients for Dressing:
3/4 cup white vinager
1/2 cup extra light olive oil
1 cup sugar
2 flavor packets from Ramen Noodles
garlic
salt & pepper to taste
Mix all dressing ingredients. Bring to boil and let cool.
Saturday, July 11, 2009
Wild Rice Bake Submitted by Donna Hull Morgan
Wild Rice bake
1 pkg. Owens reg. breakfast sausage
1 box Uncle Bens Long grain & wild rice fast cook recipe
1/2 c minced onion
1 can niblets
1 can mushroom soup
8 oz. sour cream
bag of shredded cheese
Cook rice acording to directions. Crumble and brown sausage with onions. In 9X13 pan, combine all ingredents and top with cheese, bake at 350 until cheese is bubbly. Yummy!
1 pkg. Owens reg. breakfast sausage
1 box Uncle Bens Long grain & wild rice fast cook recipe
1/2 c minced onion
1 can niblets
1 can mushroom soup
8 oz. sour cream
bag of shredded cheese
Cook rice acording to directions. Crumble and brown sausage with onions. In 9X13 pan, combine all ingredents and top with cheese, bake at 350 until cheese is bubbly. Yummy!
Monte Cristo Sandwiches
Monte Cristo Sandwiches
2 lg eggs
1/2 c milk
8 slices sturdy white sandwich bread
4 slices turkey breasts
4 slices swiss cheese
4 slices Black Forest or other ham
1 T unsalted butter
In a wide, shallow bowl, beat eggs and milk to combine. Lay a slice of bread on a work surface and top with 1 slice turkey, 1 slice cheese, 1 slice ham, and a second slice of bread. Repeat to assemble remaining sandwiches.
Warm a large nonstick frying pan over medium-high heat. Melt butter (if pan in not large enough to accomodate all 4 sandwiches, melt half of butter and cook sandwiches in 2 batches). When butter sizzles, swirl pan to coat. Carefully dip each sandwich in egg mixture, turning to lightly coat both sides, and lay sandwiches in hot pan. Cook, turning once, until sandwiches are well-browned on both sides, 4 to 6 minutes total.
To serve, cut sandwiches in half diagonally.
Makes 4 Sandwiches 10 WW Points
2 lg eggs
1/2 c milk
8 slices sturdy white sandwich bread
4 slices turkey breasts
4 slices swiss cheese
4 slices Black Forest or other ham
1 T unsalted butter
In a wide, shallow bowl, beat eggs and milk to combine. Lay a slice of bread on a work surface and top with 1 slice turkey, 1 slice cheese, 1 slice ham, and a second slice of bread. Repeat to assemble remaining sandwiches.
Warm a large nonstick frying pan over medium-high heat. Melt butter (if pan in not large enough to accomodate all 4 sandwiches, melt half of butter and cook sandwiches in 2 batches). When butter sizzles, swirl pan to coat. Carefully dip each sandwich in egg mixture, turning to lightly coat both sides, and lay sandwiches in hot pan. Cook, turning once, until sandwiches are well-browned on both sides, 4 to 6 minutes total.
To serve, cut sandwiches in half diagonally.
Makes 4 Sandwiches 10 WW Points
Lemon-Rosemary Chicken Thighs
Lemon-Rosemary Chicken Thighs
6 bone-in, skinless chicken thights (about 2 lb), excess fat trimmed
3 T lemon juice
2 T olive oil
1 T minced fresh rosemary or 2 tsp dried
1 garlic clove, minced
Salt and pepper
Preheat broiler. Rinse chicken thights; pat dry. Arrange thighs on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.
Using tongs, turn chicken thighs over. Brush 1/3 of lemon juice mixture over chicken and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.
Turn off broiler and set oven to 450. Brush final 1/3 lemon juice mixture over chicken (discard any leftover lemon juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.
Makes 6 Servings 6 WW Points
6 bone-in, skinless chicken thights (about 2 lb), excess fat trimmed
3 T lemon juice
2 T olive oil
1 T minced fresh rosemary or 2 tsp dried
1 garlic clove, minced
Salt and pepper
Preheat broiler. Rinse chicken thights; pat dry. Arrange thighs on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.
Using tongs, turn chicken thighs over. Brush 1/3 of lemon juice mixture over chicken and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.
Turn off broiler and set oven to 450. Brush final 1/3 lemon juice mixture over chicken (discard any leftover lemon juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.
Makes 6 Servings 6 WW Points
Orange-Glazed Strawberry Cupcakes
Orange-Glazed Strawberry Cupcakes
1 2/3 c all-purpose flour
1 2/4 tsp baking powder
1/4 tsp salt
8 T (1 stick) unsalted butter, softened
2/3 c sugar
1 large egg plus 1 large egg white
8 T (1/2 c) orange juice
1/2 c finely chopped strawberries
1 c confectioners' sugar
Make cupcakes: Preheat oven to 375. Line a 12 cup muffin pan with paper liners. In a bowl, stir together flour, baking powder and salt.
Cream butter and sugar with a mixer on high speed until light and fluffy. Beat in egg and egg white until well combined. With mixer on low, beat in half of flour mixture. Beat in 6 T orange juice, then add remaining flour mixture and beat until combined, scraping down sides of bowl as needed. Gently fold in chopped strawberries.
Spoon batter into prepared muffin cups, filling each until almost full. Bake until a toothpick inserted into center comes out clean, 20 to 22 minutes. Let cool in pan on a wire rack for at least 5 minutes.
Make glaze: In a small bowl, stir together confectioners' sugar and remaining 2 T orange juice until smooth. If glaze it too thick, stir in additional juice, making sure to add only 1 tsp, at a time, until you reach desired consistency. Glaze should be loose enough to spread easily on cupcakes, but not so thin that it drips.
Remove cupcakes from pan and top evenly with glaze. Let cool completely on rack, about 1 hour. Garnish each cupcake with a strawberry half, if desired.
Makes 12 cupcakes
1 2/3 c all-purpose flour
1 2/4 tsp baking powder
1/4 tsp salt
8 T (1 stick) unsalted butter, softened
2/3 c sugar
1 large egg plus 1 large egg white
8 T (1/2 c) orange juice
1/2 c finely chopped strawberries
1 c confectioners' sugar
Make cupcakes: Preheat oven to 375. Line a 12 cup muffin pan with paper liners. In a bowl, stir together flour, baking powder and salt.
Cream butter and sugar with a mixer on high speed until light and fluffy. Beat in egg and egg white until well combined. With mixer on low, beat in half of flour mixture. Beat in 6 T orange juice, then add remaining flour mixture and beat until combined, scraping down sides of bowl as needed. Gently fold in chopped strawberries.
Spoon batter into prepared muffin cups, filling each until almost full. Bake until a toothpick inserted into center comes out clean, 20 to 22 minutes. Let cool in pan on a wire rack for at least 5 minutes.
Make glaze: In a small bowl, stir together confectioners' sugar and remaining 2 T orange juice until smooth. If glaze it too thick, stir in additional juice, making sure to add only 1 tsp, at a time, until you reach desired consistency. Glaze should be loose enough to spread easily on cupcakes, but not so thin that it drips.
Remove cupcakes from pan and top evenly with glaze. Let cool completely on rack, about 1 hour. Garnish each cupcake with a strawberry half, if desired.
Makes 12 cupcakes
Cheesy Pasta Primavera
Cheesy Pasta Primavera
1 c frozen lima beans
20 baby carrots, cut into quarters lengthwise
10 oz asparagus, trimmed, cut into 1-inch pieces
1 lb fettuccine
2 T unsalted butter
2 cloves garlic, minced
Salt and pepper
1/2 c grated Parmesan
3 T chopped flat-leaf parsley
1 c ricotta
Bring a large pat of salted water to a boil. Add lima beans and carrots and cook for 4 minutes. Add asparagus and cook 1 minute longer. Using a slotted spoon, remove vegetables and rinse under cold water to stop cooking. Add fettuccine to water and cook until tender, 8 to 10 min. (or according to pkg directions.) Drain, reserving 1/2 c cooking water.
When fettuccine has cooked for about 5 min., melt butter in a large frying pan over medium-high heat. Add garlic and saute until fragrant, 1 min. Add vegetables, season with salt and pepper, and saute until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained fettuccine and 1/4 c reserved cooking water and toss well. Transfer to a large, shallow serving bowl and toss with Parmesan and parsley.
Add ricotta to hot pasta by spoonfuls and toss gently to combine. Season with salt and pepper. If pasta appears dry, drizzle in a little more cooking water. Serve immediately.
Makes 6 Servings 9 WW Points
1 c frozen lima beans
20 baby carrots, cut into quarters lengthwise
10 oz asparagus, trimmed, cut into 1-inch pieces
1 lb fettuccine
2 T unsalted butter
2 cloves garlic, minced
Salt and pepper
1/2 c grated Parmesan
3 T chopped flat-leaf parsley
1 c ricotta
Bring a large pat of salted water to a boil. Add lima beans and carrots and cook for 4 minutes. Add asparagus and cook 1 minute longer. Using a slotted spoon, remove vegetables and rinse under cold water to stop cooking. Add fettuccine to water and cook until tender, 8 to 10 min. (or according to pkg directions.) Drain, reserving 1/2 c cooking water.
When fettuccine has cooked for about 5 min., melt butter in a large frying pan over medium-high heat. Add garlic and saute until fragrant, 1 min. Add vegetables, season with salt and pepper, and saute until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained fettuccine and 1/4 c reserved cooking water and toss well. Transfer to a large, shallow serving bowl and toss with Parmesan and parsley.
Add ricotta to hot pasta by spoonfuls and toss gently to combine. Season with salt and pepper. If pasta appears dry, drizzle in a little more cooking water. Serve immediately.
Makes 6 Servings 9 WW Points
Vietnamese Noodle Salad with Pork
Vietnamese Noodle Salad with Pork
1 pork tenderloin (about 3/4 lb)
Salt and pepper
1/2 c lime juice
3 T sugar
8 oz thin rice noodles (vermicelli) or angel-hair pasta
3 c shredded lettuce
1 c shredded carrots
1/2 c fresh mint leaves, coarsely chopped
1/2 c fresh basil leaves, coarsely chopped
Cut pork tenderloin in half lenghtwise (if it is thicker than 2 inches, cut into thirds lengthwise). Sprinkle salt and pepper over pork. Mist a ridged grill pan or skillet with nonstick cooking spray and warm over medium-high heat. Cook pork turning as needed, until no longer pink in center, 11 to 13 minutes. Remove to a plate, tent with fol and let stand.
In a bowl, stir together lime juice, sugar, 1 tsp. black pepper and 1/2 tsp. salt until sugar is dissolved. In a large pot of boiling water, cook noodles until tender, 2 to 4 minutes (or according to pkg directions). Drain, rinse until cool and drain again. Place noodles in a large serving bowl and toss with 3/4 of lime-juice mixture. Gently mix in lettuce, carrots, mint, and basil.
Thinly slice pork and place in bowl. Toss with remaining lime-juice mixture. Top noodle salad with pork slices and any reserve juices and serve.
Makes 4 Servings 8 WW Points
1 pork tenderloin (about 3/4 lb)
Salt and pepper
1/2 c lime juice
3 T sugar
8 oz thin rice noodles (vermicelli) or angel-hair pasta
3 c shredded lettuce
1 c shredded carrots
1/2 c fresh mint leaves, coarsely chopped
1/2 c fresh basil leaves, coarsely chopped
Cut pork tenderloin in half lenghtwise (if it is thicker than 2 inches, cut into thirds lengthwise). Sprinkle salt and pepper over pork. Mist a ridged grill pan or skillet with nonstick cooking spray and warm over medium-high heat. Cook pork turning as needed, until no longer pink in center, 11 to 13 minutes. Remove to a plate, tent with fol and let stand.
In a bowl, stir together lime juice, sugar, 1 tsp. black pepper and 1/2 tsp. salt until sugar is dissolved. In a large pot of boiling water, cook noodles until tender, 2 to 4 minutes (or according to pkg directions). Drain, rinse until cool and drain again. Place noodles in a large serving bowl and toss with 3/4 of lime-juice mixture. Gently mix in lettuce, carrots, mint, and basil.
Thinly slice pork and place in bowl. Toss with remaining lime-juice mixture. Top noodle salad with pork slices and any reserve juices and serve.
Makes 4 Servings 8 WW Points
Chili Beef Soft Tacos
Chili Beef Soft Tacos
2 16-oz jars mild medium tomato-based salsa
2 T cider vinegar
5 tsp chili powder
1 1/2 lb beef chuck pot roast, fat trimmed
12 6-in corn tortillas
3/4 c sour cream
3 c shredded lettuce
1 avocado
Spoon 1 c salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
Preheat oven to 300. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel, and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.
Makes 6 Servings 10 WW Points
2 16-oz jars mild medium tomato-based salsa
2 T cider vinegar
5 tsp chili powder
1 1/2 lb beef chuck pot roast, fat trimmed
12 6-in corn tortillas
3/4 c sour cream
3 c shredded lettuce
1 avocado
Spoon 1 c salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
Preheat oven to 300. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel, and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.
Makes 6 Servings 10 WW Points
Spinach Lasagne
Spinach Lasagne
9 Lasagne noodles
2 medium yellow squash, cut lengthwise into 1/4 inch slices
1 (16 oz) container fat-free cottage cheese
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
3 c shredded part-skim mozzarella cheese
1/2 c grated Parmesan cheese
2 large eggs, lightly beaten
1/4 c chopped fresh basil
1 garlic clove, crushed through a press
1/2 tsp salt
1 (24 oz) jar marinara sauce
Cook the noodles according to pkg directions, Drain and rinse; set aside.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and cook until golden, 2-3 minutes per side. Set aside.
Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 c of the Parmesan, the eggs, basil, garlic, and salt.
Preheat the oven to 375. Spread 1 cup sauce in a 9 x 13 inch baking dish. Top with 3 noodles, 1 cup sauce, and remaining filling. Top with remaining noodles, sauce, and cheeses. Cover and bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes before serving.
Makes 12 Servings 6 WW Points
9 Lasagne noodles
2 medium yellow squash, cut lengthwise into 1/4 inch slices
1 (16 oz) container fat-free cottage cheese
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
3 c shredded part-skim mozzarella cheese
1/2 c grated Parmesan cheese
2 large eggs, lightly beaten
1/4 c chopped fresh basil
1 garlic clove, crushed through a press
1/2 tsp salt
1 (24 oz) jar marinara sauce
Cook the noodles according to pkg directions, Drain and rinse; set aside.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and cook until golden, 2-3 minutes per side. Set aside.
Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 c of the Parmesan, the eggs, basil, garlic, and salt.
Preheat the oven to 375. Spread 1 cup sauce in a 9 x 13 inch baking dish. Top with 3 noodles, 1 cup sauce, and remaining filling. Top with remaining noodles, sauce, and cheeses. Cover and bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes before serving.
Makes 12 Servings 6 WW Points
Spinach-Stuffed Shells Alfredo
Spinach-Stuffed Shells Alfredo
1 pkg (12 oz) jumbo shells
1 jar (16 oz) Alfredo pasta sauce
1/4 c milk
1/4 c chopped sun-dried tomatoes
1/4 tsp pepper
1 container (15 oz) ricotta cheese
1 pkg (10 oz) frozen, chopped spinach, thawed and squeezed dry
1 c crumbled feta cheese, 4 oz.
1 egg
1/2 tsp dried oregano
1 T chopped fresh parsley
Cook pasta shells according to pkg directions; drain. Meanwhile, preheat oven to 350. Coat shallow 2 qt baking dish with cooking spray.
In bowl, mix Alfredo sauce, milk, sun-dried tomatoes, and pepper. Spread 1/2 c sauce mixture over bottom of baking dish. In separate bowl, mix ricotta, spinach, feta, 1/2 c mozzarella, egg, and oregano. Drain pasta shells well. Fill each shell with about 1 T. of ricotta-spinach mixture before placing in baking dish.
Pour remaining sauce over shells. Cover with foil. Bake 30 min. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, until sauce is bubbling and cheese is melted, about 15 min. Let stand 10 min. before serving. Sprinkle with parsley.
Makes 6 servings Sinful
1 pkg (12 oz) jumbo shells
1 jar (16 oz) Alfredo pasta sauce
1/4 c milk
1/4 c chopped sun-dried tomatoes
1/4 tsp pepper
1 container (15 oz) ricotta cheese
1 pkg (10 oz) frozen, chopped spinach, thawed and squeezed dry
1 c crumbled feta cheese, 4 oz.
1 egg
1/2 tsp dried oregano
1 T chopped fresh parsley
Cook pasta shells according to pkg directions; drain. Meanwhile, preheat oven to 350. Coat shallow 2 qt baking dish with cooking spray.
In bowl, mix Alfredo sauce, milk, sun-dried tomatoes, and pepper. Spread 1/2 c sauce mixture over bottom of baking dish. In separate bowl, mix ricotta, spinach, feta, 1/2 c mozzarella, egg, and oregano. Drain pasta shells well. Fill each shell with about 1 T. of ricotta-spinach mixture before placing in baking dish.
Pour remaining sauce over shells. Cover with foil. Bake 30 min. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, until sauce is bubbling and cheese is melted, about 15 min. Let stand 10 min. before serving. Sprinkle with parsley.
Makes 6 servings Sinful
Italian Roasted Chicken
Italian Roasted Chicken
1 chicken, 4 1/2 lbs, cut into 8 pieces
3/4 tsp dried Italian seasoning
3/4 tsp salt
1 red pepper, cut into 2 in x 1 in pieces
1 onion, cut into 1/4 inch wedges
1 1/2 c white grape juice
2 T all-purpose flour
1 T chopped fresh parsley
Cooked rice
Preheat oven to 425. Place chicken in roasting pan. Sprinkle with 1/2 tsp Italian seasoning and 1/2 tsp salt.
In bowl, toss red pepper and onion with remaining 1/4 tsp Italian seasoning and 1/4 tsp salt. Arrange vegetables around chicken. Pour grape juice into pan. Roast 50 minutes or until chicken is no longer pink near bone. Transfer chicken and vegetables to serving platter; cover with foil to keep warm.
In bowl, whisk together 1/4 c water and flour. Skim off excess fat from juices in roasting pan; place pan over two burners on medium-high heat. Whisk in flour mixture; cook, whisking, until thickened, 5 minutes. Sprinkle chicken with parsley. Serve with sauce and rice.
Makes 6 Servings 10 WW Points
1 chicken, 4 1/2 lbs, cut into 8 pieces
3/4 tsp dried Italian seasoning
3/4 tsp salt
1 red pepper, cut into 2 in x 1 in pieces
1 onion, cut into 1/4 inch wedges
1 1/2 c white grape juice
2 T all-purpose flour
1 T chopped fresh parsley
Cooked rice
Preheat oven to 425. Place chicken in roasting pan. Sprinkle with 1/2 tsp Italian seasoning and 1/2 tsp salt.
In bowl, toss red pepper and onion with remaining 1/4 tsp Italian seasoning and 1/4 tsp salt. Arrange vegetables around chicken. Pour grape juice into pan. Roast 50 minutes or until chicken is no longer pink near bone. Transfer chicken and vegetables to serving platter; cover with foil to keep warm.
In bowl, whisk together 1/4 c water and flour. Skim off excess fat from juices in roasting pan; place pan over two burners on medium-high heat. Whisk in flour mixture; cook, whisking, until thickened, 5 minutes. Sprinkle chicken with parsley. Serve with sauce and rice.
Makes 6 Servings 10 WW Points
Eggplant Parmesan - Lasagne Style
Eggplant Parmesan - Lasagne Style
1 lb Italian sausage linkes, casings removed
1 container (15 oz) part-skim ricotta cheese
1 1/4 c shredded Italian 5 cheese blend, 5 oz.
1/2 c fresh basil leaves, thinly sliced
4 c marinara sauce, from 2 (24 oz) jars
2 pkgs (1 lb each) frozen breaded Italian-style eggplant cutlets
Fresh basil
Preheat oven to 425. Crumble sausage into nonstick skillet over medium-high heat. Cook, stirring, until no longer pink; drain. In bowl, mix ricotta, 1/2 c shredded cheese and sliced basil.
Spread 1/2 c marinara sauce over bottom of 2 qt. baking dish. Arrange 1/3 of eggplant in single layer over sauce. Spread half of ricotta mixture over eggplant. Mix sausage with remaining marinara sauce; spread 1 c sausage sauce over ricotta layer. Repeat layers once. Top with remaining eggplant and remaining sausage sauce.
Cover wtih foil. Bake 45 minutes or until hot in center. Uncover; sprinkle with remaining 3/4 c shredded cheese. Bake, uncovered, until cheese is melted, 10 minutes. Let stand 5 minutes before serving. If desired, garnish with fresh basil.
Makes 8 servings Sinful
1 lb Italian sausage linkes, casings removed
1 container (15 oz) part-skim ricotta cheese
1 1/4 c shredded Italian 5 cheese blend, 5 oz.
1/2 c fresh basil leaves, thinly sliced
4 c marinara sauce, from 2 (24 oz) jars
2 pkgs (1 lb each) frozen breaded Italian-style eggplant cutlets
Fresh basil
Preheat oven to 425. Crumble sausage into nonstick skillet over medium-high heat. Cook, stirring, until no longer pink; drain. In bowl, mix ricotta, 1/2 c shredded cheese and sliced basil.
Spread 1/2 c marinara sauce over bottom of 2 qt. baking dish. Arrange 1/3 of eggplant in single layer over sauce. Spread half of ricotta mixture over eggplant. Mix sausage with remaining marinara sauce; spread 1 c sausage sauce over ricotta layer. Repeat layers once. Top with remaining eggplant and remaining sausage sauce.
Cover wtih foil. Bake 45 minutes or until hot in center. Uncover; sprinkle with remaining 3/4 c shredded cheese. Bake, uncovered, until cheese is melted, 10 minutes. Let stand 5 minutes before serving. If desired, garnish with fresh basil.
Makes 8 servings Sinful
Cheesy Creamed Spinach
Cheesy Creamed Spinach
1 container (5.2 oz) garlic and herb-flavored spreadable cheese
1/4 c milk
1/8 tsp pepper
1 pkg (10 oz) frozen chopped spinach (thawed, squeezed, and dried)
In large nonstick skillet, combine spreadable cheese, milk and pepper. Over medium heat, cook, stirring, until smooth. Add spinach. Cook, stirring until heated through, 6-8 minutes. If desired, garnish with parsley sprigs.
Makes 4 servings
1 container (5.2 oz) garlic and herb-flavored spreadable cheese
1/4 c milk
1/8 tsp pepper
1 pkg (10 oz) frozen chopped spinach (thawed, squeezed, and dried)
In large nonstick skillet, combine spreadable cheese, milk and pepper. Over medium heat, cook, stirring, until smooth. Add spinach. Cook, stirring until heated through, 6-8 minutes. If desired, garnish with parsley sprigs.
Makes 4 servings
Orange Beef and Broccoli Stir-Fry
Orange Beef and Broccoli Stir-Fry
1/4 c low-sodium beef broth (or water)
1 T soy sauce
1 T lemon juice
2 tsp cornstarch
1 T vegetable oil
1 lb top round London broil, cut into strips
1 10-oz pkg frozen broccoli spears, thawed and patted dry
1 T grated orange zest
3/4 c fresh orange juice
Salt and pepper
Whisk broth, soy sauce, lemon juice and cornstard; set aside. Warm oil in a large skillet over medium-high heat until hot. Add beef, turn heat to high and cook, stirring, until no longer pink, 3 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes. Stir in reserved sauce, orange zest and juice. Cook, stirring, until sauce thickens, about 2 minutes. Season with salt and pepper.
Makes 4 Servings 5 WW Points
1/4 c low-sodium beef broth (or water)
1 T soy sauce
1 T lemon juice
2 tsp cornstarch
1 T vegetable oil
1 lb top round London broil, cut into strips
1 10-oz pkg frozen broccoli spears, thawed and patted dry
1 T grated orange zest
3/4 c fresh orange juice
Salt and pepper
Whisk broth, soy sauce, lemon juice and cornstard; set aside. Warm oil in a large skillet over medium-high heat until hot. Add beef, turn heat to high and cook, stirring, until no longer pink, 3 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes. Stir in reserved sauce, orange zest and juice. Cook, stirring, until sauce thickens, about 2 minutes. Season with salt and pepper.
Makes 4 Servings 5 WW Points
Grilled Salmon with Yogurt-Mint Sauce
Grilled Salmon with Yogurt-Mint Sauce
1 1/2 c plain lowfat yogurt
1/2 cucumber, peeled, seeded, and diced
2 T finely chopped fresh mint leaves
1 small clove garlic, finely chopped
Salt and pepper
4 6-oz salmon fillets, about 1 inch thick
Pour yogurt into a strainer set over a bowl. Cover with plastic wrap, refrigerate and let drain until thickened, about 2 hours. Discard liquid in bowl, spoon yogurt into another bowl and stir in cucumber, mint, garlic, and salt and pepper to taste.
Preheat a gas grill on high, covered, for 10 minutes, then turn heat to medium. Oil a grill rack. Sprinkle salmon fillets with salt and pepper. Place salmon fillets, flesh side down, on oiled rack and cook, covered, for 4 minutes. Turn salmon carefully and continue to grill until just cooked through, 4 to 6 minutes longer. Serve with yogurt sauce on the side.
Makes 4 Servings 6 WW Points
1 1/2 c plain lowfat yogurt
1/2 cucumber, peeled, seeded, and diced
2 T finely chopped fresh mint leaves
1 small clove garlic, finely chopped
Salt and pepper
4 6-oz salmon fillets, about 1 inch thick
Pour yogurt into a strainer set over a bowl. Cover with plastic wrap, refrigerate and let drain until thickened, about 2 hours. Discard liquid in bowl, spoon yogurt into another bowl and stir in cucumber, mint, garlic, and salt and pepper to taste.
Preheat a gas grill on high, covered, for 10 minutes, then turn heat to medium. Oil a grill rack. Sprinkle salmon fillets with salt and pepper. Place salmon fillets, flesh side down, on oiled rack and cook, covered, for 4 minutes. Turn salmon carefully and continue to grill until just cooked through, 4 to 6 minutes longer. Serve with yogurt sauce on the side.
Makes 4 Servings 6 WW Points
Chocolate Dipped Strawberries
Chocolate Dipped Strawberries
16 large strawberries, washed and patted completely dry with paper towels
8 oz. bittersweet or milk chocolate, coarsely chopped or grated
Place berries on parchment-lined baking sheet and refrigerate until well chilled, at least 1 hour.
Place chocolate in a microwave-safe bowl and microwave on high, just until melted, 1 to 2 minutes. Whisk until smooth.
Hold a berry by stem end and dip 3/4 of it into melted chocolate, making sure to coat berry's surface and letting excess drip back into bowl. Return to parchment-lined baking sheet. Repeat with remaining strawberries. Refrigerate until chocolate is set, about 1 hour, or up to 6 hours.
2 Strawberries per serving 2 WW Point
16 large strawberries, washed and patted completely dry with paper towels
8 oz. bittersweet or milk chocolate, coarsely chopped or grated
Place berries on parchment-lined baking sheet and refrigerate until well chilled, at least 1 hour.
Place chocolate in a microwave-safe bowl and microwave on high, just until melted, 1 to 2 minutes. Whisk until smooth.
Hold a berry by stem end and dip 3/4 of it into melted chocolate, making sure to coat berry's surface and letting excess drip back into bowl. Return to parchment-lined baking sheet. Repeat with remaining strawberries. Refrigerate until chocolate is set, about 1 hour, or up to 6 hours.
2 Strawberries per serving 2 WW Point
Cheddar, Ham and Spinach Strata
Cheddar, Ham and Spinach Strata
3 T. unsalted butter, plus more for greasing pan
1 onion, finely chopped
1 10-oz. pkg frozen spinach, thawed, squeezed dry and chopped
1 1/2 tsp. salt
6 oz. ham, chopped
12 oz. grated low-fat Cheddar (3 cups)
1 large Italian or French bread (about 1 lb), cut into 1/2 inch thick slices
10 large eggs
1 T Dijon mustard
3 c half and half
Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in spinach and 1/2 tsp salt and heat through. Stir in ham; let cool.
Set aside 1 c cheese, cover and refrigerate. Butter a 9 by 13 inch baking dish. Cover bottom with a layer of bread. Cover bread with half of spinach mixture., then half of remaining cheese. Repeat with remaining bread and cheese.
Whisk together eggs, mustard, remaining salt and half and half in a bowl. Pour over strata. Press down with a spatula. Cover and refrigerate at least 6 hours or overnight.
Uncover strata and bring to room temperature. Preheat oven to 340. Sprinkle with reserved cheese and bake until set in center, 50 to 60 minutes. Let stand 5 minutes, cut into squares and serve.
Makes 8 Servings
3 T. unsalted butter, plus more for greasing pan
1 onion, finely chopped
1 10-oz. pkg frozen spinach, thawed, squeezed dry and chopped
1 1/2 tsp. salt
6 oz. ham, chopped
12 oz. grated low-fat Cheddar (3 cups)
1 large Italian or French bread (about 1 lb), cut into 1/2 inch thick slices
10 large eggs
1 T Dijon mustard
3 c half and half
Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in spinach and 1/2 tsp salt and heat through. Stir in ham; let cool.
Set aside 1 c cheese, cover and refrigerate. Butter a 9 by 13 inch baking dish. Cover bottom with a layer of bread. Cover bread with half of spinach mixture., then half of remaining cheese. Repeat with remaining bread and cheese.
Whisk together eggs, mustard, remaining salt and half and half in a bowl. Pour over strata. Press down with a spatula. Cover and refrigerate at least 6 hours or overnight.
Uncover strata and bring to room temperature. Preheat oven to 340. Sprinkle with reserved cheese and bake until set in center, 50 to 60 minutes. Let stand 5 minutes, cut into squares and serve.
Makes 8 Servings
Tomato Bisque
Tomato Bisque
2 T unsalted butter
1 yellow onion, finely chopped
1 T sugar
1 T all-purpose flour
1 14.5-oz can low-sodium chicken broth
2 28-oz cans crushed tomatoes
1 c. half and half
1/4 tsp. cayenne pepper
Salt
Melt butter in a large saucepan over medium heat. Add onion and sugar and cook intil onion is soft and golden, 3 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.
Slowly pour broth into pan, scraping brown bits from bottom. Stir in tomatoes. Bring to a boil, lower heat and simmer until soup has thickened, about 15 minutes.
Puree mixture in batches and return to pot. Stir in half and half and cayenne pepper. Season with salt. Heat through and serve.
Makes 8 Servings 3 WW Points
2 T unsalted butter
1 yellow onion, finely chopped
1 T sugar
1 T all-purpose flour
1 14.5-oz can low-sodium chicken broth
2 28-oz cans crushed tomatoes
1 c. half and half
1/4 tsp. cayenne pepper
Salt
Melt butter in a large saucepan over medium heat. Add onion and sugar and cook intil onion is soft and golden, 3 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.
Slowly pour broth into pan, scraping brown bits from bottom. Stir in tomatoes. Bring to a boil, lower heat and simmer until soup has thickened, about 15 minutes.
Puree mixture in batches and return to pot. Stir in half and half and cayenne pepper. Season with salt. Heat through and serve.
Makes 8 Servings 3 WW Points
Lemon-Glazed Candied-Ginger Cookies
Lemon-Glazed Candied-Ginger Cookies
2 c all-purpose flour, plus more for surface
1/2 tsp baking powder
Salt
6 oz. (3/4 c) unsalted butter, softened
1 c. light brown sugar
1/2 c finely chopped candied ginger
1 lg egg
2 T pure vanilla extract
4 c. confectioners' sugar
2 T finely grated lemon zest
2 tsp fresh lemon juice
2 T honey
1/3 c water
Sift flour, baking powder, and 3/4 tsp salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger and beat for 2 min. Beat in egg and vanilla untill well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
Shape dough into two 1 inch thick disks. Wrap tigthly in plastic; and refrigerate for at least 1 hour (or up to 3 days).
Preheat oven to 350. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2 inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 min. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cookies the cooled cookies. Let stand until glaze is set, at least 20 minutes (Glazed cookies can be stored overnight).
Recipe found at www.marthastewart.com/cookies
We won't count these calories but hey, they can't be too bad. They have lemon and ginger. Smiles!
2 c all-purpose flour, plus more for surface
1/2 tsp baking powder
Salt
6 oz. (3/4 c) unsalted butter, softened
1 c. light brown sugar
1/2 c finely chopped candied ginger
1 lg egg
2 T pure vanilla extract
4 c. confectioners' sugar
2 T finely grated lemon zest
2 tsp fresh lemon juice
2 T honey
1/3 c water
Sift flour, baking powder, and 3/4 tsp salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger and beat for 2 min. Beat in egg and vanilla untill well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
Shape dough into two 1 inch thick disks. Wrap tigthly in plastic; and refrigerate for at least 1 hour (or up to 3 days).
Preheat oven to 350. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2 inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 min. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cookies the cooled cookies. Let stand until glaze is set, at least 20 minutes (Glazed cookies can be stored overnight).
Recipe found at www.marthastewart.com/cookies
We won't count these calories but hey, they can't be too bad. They have lemon and ginger. Smiles!
Wednesday, July 8, 2009
Chicken Stroganoff - Crockpot Method
Chicken Stroganoff - Crockpot Method
1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix
Put frozen chicken in bottom of crockpot. Mix soup, sour cream, onion soup mix and pour over chicken. Cook on low for 7 hours. Makes 6 servings. (serve it over rice or noodles, but be sure to add those points)
Makes 6 servings WW POINTS: 4
1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix
Put frozen chicken in bottom of crockpot. Mix soup, sour cream, onion soup mix and pour over chicken. Cook on low for 7 hours. Makes 6 servings. (serve it over rice or noodles, but be sure to add those points)
Makes 6 servings WW POINTS: 4
Chinese Style Green Beans
Chinese Style Green Beans
Fresh Green Beans, washed and ends cut off
Olive Oil
Salt
Pepper
Garlic
Toss green beans in olive oil, Season to taste. Put them on a baking sheet and put in oven 20-30 minutes on 350. Serve with Soy Sauce.
Fresh Green Beans, washed and ends cut off
Olive Oil
Salt
Pepper
Garlic
Toss green beans in olive oil, Season to taste. Put them on a baking sheet and put in oven 20-30 minutes on 350. Serve with Soy Sauce.
Hamburger Helper Lasagne Veggied Up
Hamburger Helper Lasagne Veggied Up
1 box (9 oz) frozen chopped spinach
1 c. shredded mozzarella cheese
1/2 c. ricotta cheese
1/4 c. grated Parmesan cheese
1 lb. lean (at least 80%) ground beef
1/8 tsp dried minced garlic
1 box Hamburger Helper Lasagne
3 c. hot water
Heat oven to 375. Rinse spinach in cold water to separate; drain thoroughly. In small bowl, mix mozzarella, ricotta, and Parmesan cheeses. In 10-inch skillet, cook beef and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. In ungreased 2-quart casserole or 11 x 17 inch glass baking dish, mix beef mixture, spinach, unccoked pasta, sauce mix, and hot water. Spoon cheese mixture evenly over top. Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.
1 box (9 oz) frozen chopped spinach
1 c. shredded mozzarella cheese
1/2 c. ricotta cheese
1/4 c. grated Parmesan cheese
1 lb. lean (at least 80%) ground beef
1/8 tsp dried minced garlic
1 box Hamburger Helper Lasagne
3 c. hot water
Heat oven to 375. Rinse spinach in cold water to separate; drain thoroughly. In small bowl, mix mozzarella, ricotta, and Parmesan cheeses. In 10-inch skillet, cook beef and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. In ungreased 2-quart casserole or 11 x 17 inch glass baking dish, mix beef mixture, spinach, unccoked pasta, sauce mix, and hot water. Spoon cheese mixture evenly over top. Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.
Friday, June 19, 2009
White Trash Salad Submitted by Sheila Sims
White Trash Salad
4 sm. cans mexicorn
4 - 5 green onions (tops & all); chopped
16 oz. bottle of ranch dressing
1 bag of Chili Cheese Fritos
Mix all ingredients minus the Fritos. Add the Fritos just before serving. You don't want mushy Fritos. Enjoy!
4 sm. cans mexicorn
4 - 5 green onions (tops & all); chopped
16 oz. bottle of ranch dressing
1 bag of Chili Cheese Fritos
Mix all ingredients minus the Fritos. Add the Fritos just before serving. You don't want mushy Fritos. Enjoy!
Marinated Ham and Cheese Sandwiches Submitted by Sara Elmore
Marinated Ham and Cheese Sandwiches
12 hard Kaiser rolls or 2 pkg. (10 ea.) Earthgrains sourdough rolls or Hawaiin rolls
1 1/4 lb. Shaved ham
1 1/4 lb Swiss, Jack, or Pepper Jack cheese
Cut rolls in half and put ham and cheese inside. Place in 9 x 13 Pyrex.
1 1/2 stick butter, melted
1 1/2 T mustard
1 T minced onion
1 T Worchester sauce
1 1/2 T poppy seed
Mix marinade ingredients together and pour over sandwiches. Cover sandwiches with foil and refrigerate for at least 5 hours or overnight. Bake on highest shelf in 350 degree oven for 30 - 40 minutes. Can take foil off for last 10 minutes.
12 hard Kaiser rolls or 2 pkg. (10 ea.) Earthgrains sourdough rolls or Hawaiin rolls
1 1/4 lb. Shaved ham
1 1/4 lb Swiss, Jack, or Pepper Jack cheese
Cut rolls in half and put ham and cheese inside. Place in 9 x 13 Pyrex.
1 1/2 stick butter, melted
1 1/2 T mustard
1 T minced onion
1 T Worchester sauce
1 1/2 T poppy seed
Mix marinade ingredients together and pour over sandwiches. Cover sandwiches with foil and refrigerate for at least 5 hours or overnight. Bake on highest shelf in 350 degree oven for 30 - 40 minutes. Can take foil off for last 10 minutes.
Orange Sherbert Pie
Orange Sherbert Pie
8 oz. Cream Cheese
7 oz. (1 jar) Marshmallow cream
2 c. Orange Sherbert
2 c. Extra Cool Whip
2 Graham Cracker Crust
Fold the cream cheese and marshmallow cream together. Do not beat. Fold the Orange Sherbert and Cool Whip together. Combine all. Pour into the Graham Cracker Crust and freeze. Keep frozen and it will keep forever.
8 oz. Cream Cheese
7 oz. (1 jar) Marshmallow cream
2 c. Orange Sherbert
2 c. Extra Cool Whip
2 Graham Cracker Crust
Fold the cream cheese and marshmallow cream together. Do not beat. Fold the Orange Sherbert and Cool Whip together. Combine all. Pour into the Graham Cracker Crust and freeze. Keep frozen and it will keep forever.
Thursday, June 18, 2009
Monkey Bread
Monkey Bread - I used to make this all of the time when my kids were small. I guess we sorta forgot about it. It's easy, simple, and delicious. For any kid, any age.
Ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter
1/2 cup white sugar
2 tablespoons cinnamon
Directions:
Preheat oven to 350 degrees F and grease a 9-10 inch bundt cake pan. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Icing:
Ingredients:
1/4 pound cream cheese
1/4 pound butter
1/2 pound powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
Directions:
Allow cream cheese and butter to get to room temperature. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). When almost done, add in the extract and lemon juice. Wait until the bread is cooled before spreading the icing on.
Servings? Who's counting? Calories? What's that?
Ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter
1/2 cup white sugar
2 tablespoons cinnamon
Directions:
Preheat oven to 350 degrees F and grease a 9-10 inch bundt cake pan. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Icing:
Ingredients:
1/4 pound cream cheese
1/4 pound butter
1/2 pound powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
Directions:
Allow cream cheese and butter to get to room temperature. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). When almost done, add in the extract and lemon juice. Wait until the bread is cooled before spreading the icing on.
Servings? Who's counting? Calories? What's that?
Wednesday, June 17, 2009
Chicken Quesadillas
Chicken Quesadillas
1 c. cooked corn kernels
1/2 c. diced green bell pepper
1/2 c. diced seeded tomato
2 T. minced fresh cilantro
2 t. balsamic vinegar
1/4 t. salt
6 oz. cooked, skinless, boneless, chicken breast; diced
1 c. shredded iceberg lettuce
1/2 c. thick & chunky hot salsa
1 1/2 shredded sharp cheddar cheese
6 6" flour tortillas
1. To prepare corn-tomato salsa, combine corn, bell pepper, tomato, cilantro, vinegar, and salt in a medium bowl; set aside.
2. To prepare quesadillas, in another medium bowl, combine chicken, lettuce, and the 1/2 cup hot salsa. Divide mixture evenly among three of the tortillas. Sprinkle evenly with cheese; top with remaining tortillas.
3. Spray large nonstick skillet with nonstick spray; place over medium-heat 30 sec. Place 1 quesadilla in preheated skillet. Cook 3 minutes on each side, turning carefully with wide spatula until lightly browned. Repeat with remaining quesadillas.
4. To serve, cut each quesadilla into quarters. Arrange 3 quarters on each plate; garnish each with 1/2 c. of the corn-tomato salsa.
Serving Size: 3 quesadillas & 1/2 c. corn-tomato salsa 6 WW Points
Thursday, May 21, 2009
Lemon Cake Submitted by Kristine Cahill
Lemon Cake
1 small box lemon jello
1 lemon cake mix
3/4 cup vegetable oil
4 eggs
Dissolve lemon jello in 1 cup boiling water. Let cool a little. Mix in the cake mix and vegetable oil. Add 4 eggs, beating after each one. Bake at 350 degrees for 30 min. in 9X13 pan. (depends on your oven) could be up to 35 min.
Glaze:
2 cups powdered (confectioners) sugar
1/3 cup lemon juice (from fresh lemons) (it took me 3 small ones)(it tastes even better if you can use some of the lemon pulp with it)
Mix the sugar and lemon juice thoroughly. Poke the cake all over with a tooth pick. Pour the glaze over cake while warm.
Wednesday, May 20, 2009
Fudge in a Baggie
Fudge in a Baggie
Ingredients for a Group
3 oz pkg of cream cheese
1 lb box of powdered sugar
1/3 cup of cocoa
1 stick of butter
1/2 teaspoon vanilla
2 1 gal zip lock storage bags
Place all ingredients in one of the zip lock bags, close and put it in the next zip lock bag. Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy!
Ingredients for a Single Serving
2 teaspoons Cream Cheese
1/2 cup powdered sugar
2 teaspoons cocoa
1 tablespoons butter
1/8 teaspoons vanilla
Ingredients for a Group
3 oz pkg of cream cheese
1 lb box of powdered sugar
1/3 cup of cocoa
1 stick of butter
1/2 teaspoon vanilla
2 1 gal zip lock storage bags
Place all ingredients in one of the zip lock bags, close and put it in the next zip lock bag. Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy!
Ingredients for a Single Serving
2 teaspoons Cream Cheese
1/2 cup powdered sugar
2 teaspoons cocoa
1 tablespoons butter
1/8 teaspoons vanilla
Tuesday, April 14, 2009
Cream Cheese Chicken
Cream Cheese Chicken
1 (.7 oz.) envelope Italian dressing mix
1/2 c. butter
2 lbs boneless skinless chicken breasts
1 (10.75 oz.) can cream of chicken soup
1 (8oz.) pkg cream cheese
Turn slow cooker on high. Place butter in bottom of slow cooker. When the butter is melted, add one envelope Italian dressing mix. Stir in butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Place chicken back in pot. Serve over mashed potatoes, rice, or noodles.
1 (.7 oz.) envelope Italian dressing mix
1/2 c. butter
2 lbs boneless skinless chicken breasts
1 (10.75 oz.) can cream of chicken soup
1 (8oz.) pkg cream cheese
Turn slow cooker on high. Place butter in bottom of slow cooker. When the butter is melted, add one envelope Italian dressing mix. Stir in butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Place chicken back in pot. Serve over mashed potatoes, rice, or noodles.
Thursday, April 2, 2009
Crock-pot Lasagne
Crock-pot Lasagne
1 lb. ground turkey
1 lg. onion, chopped
2 cloves garlic, minced
1 can tomato sauce (8 oz.)
1 c. water
1 can tomato paste (6 oz.)
1 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil leaves
1 tsp. Italian seasoning
1 pkg. no-cook lasagne noodles (8oz.)
1 1/2 c. small-curd cottage cheese (12 oz.) (2% milk)
1/2 c. grated Parmesan cheese
2 c. shredded mozzarella cheese (16 oz.) (2% milk)
In a skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt, spices, cottage cheese and Parmesan cheese; mix well. Spread 1/4 of the meat sauce in greased 5 qt. crock-pot. Sprinkle 1/4 of the mozzarella cheese. Then, arrange 1/3 of the noodles over sauce (break the noodles). Repeat layers two more times. Top with remaining meat sauce and mozarella. Cover and cook on low for 4-5 hours or until noodles are tender.
Makes 6 Servings at 10 WW points
Nacho Taco Lasagne
Nacho Taco Lasagne
Extra Virgin Olive Oil
1 lbs ground beef
1 pkgs taco seasoning
1 clove garlic, minced
1/2 onion, chopped
1 (15 oz.) can black beans, drained
1 (8 oz.) jar salsa
Salt & Pepper to taste
1/2 bag Tostitos brand Hint of Lime Tortilla Chips
1 1/2 cups shredded Cheddar
1 tomato, chopped
1/2 cup sour cream
1 cup shredded lettuce
Preheat the oven to 425 degrees. Place 2 TBS EVOO in a large skillet. Preheat skillet over mediuim high heat. Add onion and garlic and saute for 3 minutes. Add ground beef and brown the meat, approximately 5 minutes. Carefully drain fat from the pan. In a 13X9 baking dish, spread salsa, layer with chips, taco meat, beans and cheese. Bake for 15 minutes or until cheese is melted and bubbly. Top with shredded lettuce, sour cream, chopped tomatoes. Serve immediately.
Crock-pot Lemonade Chicken
Crock-pot Lemonade Chicken
3 or 4 chicken breasts, cut up
6 oz. frozen lemonade concentrate, thawed
3 TB brown sugar
3 TBS Ketchup
1 TBS Vinegar
2 TBS cold water
2 TBS cornstarch
Hot cooked rice
Stir together the lemonade concentrate, brown sugar, ketchup, and vinegar; pour over chicken. Cover; cook on high heat setting for 3-4 hours (or set on low for 6 to 8 hours). Remove chicken; pour juices into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved juices. Blend cold water slowly into cornstarch; stir into hot juices. Cook and stir till thickened and bubbly. Serve chicken with gravy over hot cooked rice.
Sunday, March 29, 2009
King Ranch Casserole
King Ranch Casserole
I haven't tried this one, yet. I may make it tomorrow.
I'll have to half the recipe for my small family.It sounds delicious.
1 cooked chicken, cut up
2 cans chicken soup
2 cans mushroom soup
8 oz. broth from chicken
1 large pkg. Tostitos Chips
8 oz. Velveeta Cheese
1 can Ro-Tel tomatoes
1/2 chopped onion
2 TBS chili powder
1 TBS garlic powder
Layer chicken, chips, cheese, onions; sprinkle on chili powder and garlic. Pour the mixed liquids over and cook until cheese bubbles, approximately 30 minutes at 350 degrees.
Chicken Tetrazzini
Chicken Tetrazzini
I made this recipe one weekend when my family came for a visit.
They love it! It's delicious - It's hard work and will make a mess in the kitchen but it's well worth it!
3 or 4 Chicken breasts
1 bell pepper
1 onion
1 stalk of celery
16 oz. spaghetti
1/8 lb. margarine
1 1/2 TBS flour
1 c. milk
1/2 lb. Velveeta cheese
1 can Cream of Mushroom Soup
1 small bottle pimento
Boil chicken with salt and pepper to taste until tender. Remove from pan and cool. Debone and cut into small pieces. Cook 1/2 chopped green pepper, 1/2 chopped onion, 1 chopped stalk celery in 1/2 to 1 cup chicken broth until tender. Cook 1 (16 oz) pkg spaghetti. In top of double boiler melt 1/8 lb margarine and add 1 1/2 TBS flour, and 1 cup of milk. Cook until thick. Add 1/2 lb. cubed Velveeta cheese. Stir until melted. Then add 1 can mushroom soup, 1 small bottle of pimento and the chicken. Stir into spaghetti. Bake about 30 minutes at 350 degrees. This can be made ahead and kept in the refrigerator overnight for a quick Sunday noon meal.
Crock-pot Meat Loaf
Crock-pot Meat Loaf
I saw this recipe and had to try it. I just got a new crock-pot for Christmas and love it. It has 3 different size bowls. I have a small bowl for if its just Kody and me. I have a medium bowl and a large bowl for if I'm cooking for a pot-luck. This recipe is very moist. It does not dry out like when you're cooking in an oven.
1 lb. Turkey
1 egg
1 pkg Lipton Onion Soup mix
One handful of Cheez-it Cheese Crackers, crushed
1 can (8 oz) tomato sauce
I usually had a couple of TBS of Wheat Germ (My family doesn't eat enough fiber and this is a way to sneak it in.)
Mix first four ingredients and 1/2 the tomato sauce together in the crockpot bowl. Cook on slow for approximately 3-4 hours. Pour remaining tomato sauce on top of meat loaf. Cook an additional 15 minutes. Serve with mashed potatoes and your favorite veggies. This is one of Kody's favorites.
Makes 4 Servings 1 Serving = 6 pts.
Better-than-Almost-Anything Cake
Better-than-Almost-Anything Cake
aka Better-than-Sex Cake but we will call it the first name
My co-teacher made me this cake for my birthday - It was to die for.
She used caramel topping and frozen whipped topping.
1 box Betty Crocker SuperMoist German Chocolate cake mix
Water, vegetable oil and eggs called for in cake mix
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17oz) caramel, buterscotch or fudge topping
1 container Betty Crocker Whipped fluffy white frosting or 1 container (8 oz) frozen whipped topping, thawed (3 cups)
1 cup toffee chips or bits (found by the ice cream toppings)
Heat oven to 350 degrees (325 for dark or nonstick pan). Make cake as directed for 13x9 inch pan; cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with toffee chips. Store covered in refrigerater. 15 servings.
Saturday, February 14, 2009
Little Brownie Bites
1 Box Betty Crocker Original Supreme Brownie Mix
Cream Cheese Frosting
Dove Chocolate Hearts
Prepare Brownie Mix according to box. Bake in mini-muffin tins.
Cream Cheese Frosting
1 8-oz. Cream Cheese
1 stick of butter, softened
1 tsp. Vanilla
1 lb. powdered sugar
Red Food Coloring
Cream all ingredients together until smooth. Dab icing on top of Brownie Bites and stick a chocolate on each one.
Definitely Sinful but Beautiful!
Saturday, January 24, 2009
Sauteed Shrimp
Courtesy of Weight Watcher Website
1 spray(s) olive oil cooking spray
2 tsp olive oil
1 pound(s) shrimp, large, peeled and deveined
2 tbsp fresh lemon juice
1 tsp Spice Islands No Salt Lemon Herb Seasoning, or other brand
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
2 tbsp parsley, fresh, chopped
Coat a large skillet with cooking spray and set over medium heat; add oil and heat. Add shrimp; sauté 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Sauté until shrimp are bright pink and cooked through, about 3 minutes.
Remove from heat and stir in parsley. Yields about 3 ounces of shrimp per serving.
4 Servings 1 Serving = 3 WW points
Bubble Bath
Recipe
2 cups soap flakes or grated soap
1 gallon water
1/4 - 1/2 cup glycerin
2 cups shampoo or liquid dishwashing detergent
Scented oil of your choice
Mix the soap flakes, water and 2 tbsp glycerin in a pot and set over low heat, stirring occasionally until the soap has dissolved. (This liquid soap can be stored in a covered container and used as an all-purpose soap or hand soap in the kitchen.) In a bowl, add 2 cups of this mixture to the rest of the glycerin, shampoo and add a few drops of your scented oil. Put into a quart container and store covered at room temperature. When you're ready to bathe, add about one cup to your tub as it's filling.
2 cups soap flakes or grated soap
1 gallon water
1/4 - 1/2 cup glycerin
2 cups shampoo or liquid dishwashing detergent
Scented oil of your choice
Mix the soap flakes, water and 2 tbsp glycerin in a pot and set over low heat, stirring occasionally until the soap has dissolved. (This liquid soap can be stored in a covered container and used as an all-purpose soap or hand soap in the kitchen.) In a bowl, add 2 cups of this mixture to the rest of the glycerin, shampoo and add a few drops of your scented oil. Put into a quart container and store covered at room temperature. When you're ready to bathe, add about one cup to your tub as it's filling.
Instant Bath Salts
We made this at a Relief Society Christmas in July Event
Instant Bath Salts
1 cup salt
1 cup epsom salt
1 cup baking soda
Add a little of the mixture to your tub for a revitalizing bath. For bubbles, just add 1 cup of shampoo. For a nice scent, add a few drops of fragrance oil. To add color just add a few drops of food coloring.
Instant Bath Salts
1 cup salt
1 cup epsom salt
1 cup baking soda
Add a little of the mixture to your tub for a revitalizing bath. For bubbles, just add 1 cup of shampoo. For a nice scent, add a few drops of fragrance oil. To add color just add a few drops of food coloring.
Cinnamon Ornaments
We made these at school last year. They're fun, precious, and they make the whole room smell yummy!
Recipe
1 1/2 cup cinnamon
1 cup of regular applesauce (not the chunky variety)
1/3 cup of white glue
Directions:
Stir together cinnamon, applesauce, & glue with a spoon until the dough becomes stiff, then use your hands to create a ball of dough.
Place the ball of dough on a sheet of waxed paper, flatten slightly with your fingers.
Roll out dough to about 1/8 inch thick.
Use cookie cutters or your own template shapes.
Air dry creations on a waxed paper-covered cookie sheet or a cooling rack for at least 24 hours until they are completely hard.
Recipe
1 1/2 cup cinnamon
1 cup of regular applesauce (not the chunky variety)
1/3 cup of white glue
Directions:
Stir together cinnamon, applesauce, & glue with a spoon until the dough becomes stiff, then use your hands to create a ball of dough.
Place the ball of dough on a sheet of waxed paper, flatten slightly with your fingers.
Roll out dough to about 1/8 inch thick.
Use cookie cutters or your own template shapes.
Air dry creations on a waxed paper-covered cookie sheet or a cooling rack for at least 24 hours until they are completely hard.
Candy Cane Coffee Cake
Candy Cane Coffee Cake
sprinkles, if desired
1. Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)
2. Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.
3. Mix cream cheese and powdered sugar. Spread one-third of the cream cheese mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Spread one-third of the preserves on top of the cream cheese mixture. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Mix powdered sugar, milk, and vanilla until smooth. Drizzle Glaze over warm coffee cakes. Decorate with sprinkles.
Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. This delicious recipe is from the award-winning Betty Crocker’s Best Christmas Cookbook.
Prep Time: 30 min
Total Time: 1 hour 50 min
Makes: 3 coffee cakes (12 slices each)
Prep Time: 30 min
Total Time: 1 hour 50 min
Makes: 3 coffee cakes (12 slices each)
2 packages regular or quick active dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1/2 cup warm water (105°F to 115°F)
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
Filling
1 pint of preserves, jam, or jelly
1 pint of preserves, jam, or jelly
1 - 8 oz pkg cream cheese
1 1/2 c powdered sugar
Coffee Cake Glaze
Coffee Cake Glaze
1 1/2 cups powdered sugar
1/8 tsp vanilla
2 T milk
sprinkles, if desired
1. Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)
2. Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.
3. Mix cream cheese and powdered sugar. Spread one-third of the cream cheese mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Spread one-third of the preserves on top of the cream cheese mixture. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Mix powdered sugar, milk, and vanilla until smooth. Drizzle Glaze over warm coffee cakes. Decorate with sprinkles.
Play Dough Clay
2 cups flour
1 cup salt
1 tsp cream of tartar
2 TBS oil
1 tsp food coloring
2 cups water
Mix ingredients in a saucepan. Cook over medium heat, stirring constantly, until dough leaves sides of pan.
Remove from pan, and when cool to the touch, knead for a few minutes.
1 cup salt
1 tsp cream of tartar
2 TBS oil
1 tsp food coloring
2 cups water
Mix ingredients in a saucepan. Cook over medium heat, stirring constantly, until dough leaves sides of pan.
Remove from pan, and when cool to the touch, knead for a few minutes.
Wednesday, January 21, 2009
Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas
1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3 less fat cream cheese
1 tsp. ground cumin or chili powder
8 (6 in.) flour tortillas
1 1/2 cups bottled green taco sauce
Preheat oven to 350 degrees. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and saute until tender, about 5 minutes. Add the shredded chicken, 1/2 c. of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly. Place about 1/3 c. of the chicken mixture down the center of each tortilla and roll up. Place in a 9X13 inch baking dish which has been sprayed with nonstick cooking spray. Pour the taco sauce evenly over top and sprinkle with remaining 1/2 cup of cheddar cheese. Cover and bake at 350 degrees for 15 minutes or until cheese melts.
Makes 8 Servings 1 Serving = 6 WW points - YeS! ThIS Is a HeAlThy ReCIpE!!!
1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3 less fat cream cheese
1 tsp. ground cumin or chili powder
8 (6 in.) flour tortillas
1 1/2 cups bottled green taco sauce
Preheat oven to 350 degrees. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and saute until tender, about 5 minutes. Add the shredded chicken, 1/2 c. of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly. Place about 1/3 c. of the chicken mixture down the center of each tortilla and roll up. Place in a 9X13 inch baking dish which has been sprayed with nonstick cooking spray. Pour the taco sauce evenly over top and sprinkle with remaining 1/2 cup of cheddar cheese. Cover and bake at 350 degrees for 15 minutes or until cheese melts.
Makes 8 Servings 1 Serving = 6 WW points - YeS! ThIS Is a HeAlThy ReCIpE!!!
Saturday, January 17, 2009
Dr. Pepper Cake
Dr. Pepper Cake
Cake:
Betty Crocker Germam Chocolate Cake Mix
Jello Brand Vanilla Instant Pudding, small box (not sugar free)
2/3 cup Crisco Vegetable Oil
4 Eggs12 oz. Dr. Pepper
1 tsp. McCormick's Vanilla
Mix all ingredients with a blender. Grease and flour 3 - 8 inch cake pans. Pour mix into the pans and bake at 325 for 30 - 35 minutes.
Icing:
8 oz. Philadelphia Cream Cheese
1 lb. Powdered Sugar
1/4 cup Hershey's Cocoa
1 stick Butter
1 tsp. Vanilla
Cream all ingredients together and spread on cooled cake. Enjoy!
Iguana Joe's/Casa Ole's Green Dip
Since we've moved, I have not been able to find a Mexican Restaurant that Kody likes. We have visited several and he turns his nose up. When we lived in Houston, we always went to Iguana Joe's on Woodforest Blvd. I figured out if the restaurant doesn't have the green sauce with the chips Kody has automatically decided he doesn't care for that place. So, the other day I got on the internet and looked up recipes for the green dip. I found 3 recipes. Yesterday, for my mother's get together, I made all three. We had a lot of green sauce. Everyone participated in a taste testing contest. The third recipe won. My son was ecstatic! Now, we can make his green dip in Teague, TX! Smiles! Here's the recipe...
Green Dip
4 Ripe Avocados
16 oz. Daisy Sour Cream
1 can Rotel Original
1/2 TB Garlic Powder
1 - 4 oz can Ortega Green Chili's
2 tsp Salt
1 tsp Real Lemon, Lemon Juice
3 oz Philadelphia Cream Cheese (the tiny pkg.)
Put all ingredients in a blender and liquify. Serve with Tia Rosa's Megathin Tortilla Chips (their just like the restaurant's - heating instructions are even on the bag). Enjoy!
Tator Tot Casserole
Tator Tot Casserole
1 lbs ground meat
1 can Cambell's Cream of Chicken Soup
1 can Cambell's Cream of Mushroom Soup
1/2 bag of frozen mixed vegetables
(1 lb) 1 pkg. Ore-Ida® Crispy Crowns
(2 cups) of Kraft Shredded Cheddar Cheese
Brown meat, drain. Cook vegetables according to package and then drain. Stir soups into the mixed vegetables. In a casserole dish layer the meat, vegetable soup mixture, tator tots, and then top with cheese. Bake at 350 degrees for 45 minutes. Enjoy!
1 lbs ground meat
1 can Cambell's Cream of Chicken Soup
1 can Cambell's Cream of Mushroom Soup
1/2 bag of frozen mixed vegetables
(1 lb) 1 pkg. Ore-Ida® Crispy Crowns
(2 cups) of Kraft Shredded Cheddar Cheese
Brown meat, drain. Cook vegetables according to package and then drain. Stir soups into the mixed vegetables. In a casserole dish layer the meat, vegetable soup mixture, tator tots, and then top with cheese. Bake at 350 degrees for 45 minutes. Enjoy!
Easy Cheese Enchilada Casserole
Easy Cheese Enchilada Casserole
1 lb. hamburger meat
1/4 c. chopped onion
1 can Cambell's Cream of Chicken Soup
1 can Cambell's Cream of Mushroom Soup
1 can Old El Paso Enchilada Sauce
9-12 Tia Rosa Corn Tortillas, cut into one inch strips
1 bag (2 cups) of Kraft Shredded Mexican Blend Cheese
Brown hamburger meat with salt, pepper, and onion. Drain. Stir in both cans of soup and enchilada sauce. In a greased 13X9 inch pan, layer meat, cheese, then tortillas until all are used. Usually meat, cheese, tortillas, meat, cheese, tortillas, meat, and top with cheese. Cover with foil (spray foil with Pam so it won't stick to casserole). Bake at 350 degrees for 30 to 45 minutes. Let stand for a few minutes before serving. I served this with refried beans, spanish rice, chips, salsa, and green dip. For green dip recipe see prior post.
1 lb. hamburger meat
1/4 c. chopped onion
1 can Cambell's Cream of Chicken Soup
1 can Cambell's Cream of Mushroom Soup
1 can Old El Paso Enchilada Sauce
9-12 Tia Rosa Corn Tortillas, cut into one inch strips
1 bag (2 cups) of Kraft Shredded Mexican Blend Cheese
Brown hamburger meat with salt, pepper, and onion. Drain. Stir in both cans of soup and enchilada sauce. In a greased 13X9 inch pan, layer meat, cheese, then tortillas until all are used. Usually meat, cheese, tortillas, meat, cheese, tortillas, meat, and top with cheese. Cover with foil (spray foil with Pam so it won't stick to casserole). Bake at 350 degrees for 30 to 45 minutes. Let stand for a few minutes before serving. I served this with refried beans, spanish rice, chips, salsa, and green dip. For green dip recipe see prior post.
Chicken Enchilada Casserole (an ole George family recipe)
Chicken Enchilada Casserole
Serves 12
4 lbs chicken, cooked and shredded
9-12 Tia Rosa Corn Tortillas, cut into one inch strips
1 bag 1 can Cambell's Cream of Chicken Soup
1 can Cambell's Cream of Mushroom Soup
1 medium onion, chopped
1 cup milk
2 cups of Kraft Shredded Mexican Blend Cheese
2 cans Ortega mild green chiles
Sautee onion in 1 tablespoon of butter until tender. Mix soups, milk, onion and chiles together. Spray casserole dish with nonstick cooking spray and put 2 tablespoons of chicken broth in the bottom. Make two layers of the following: tortillas, chicken, soup mixture, ending with the cheese. Good to let set overnight in the refrigerator. Cover with foil, bake in oven at 300 degrees for 1-1/2 hours.
Serves 12
4 lbs chicken, cooked and shredded
9-12 Tia Rosa Corn Tortillas, cut into one inch strips
1 bag 1 can Cambell's Cream of Chicken Soup
1 can Cambell's Cream of Mushroom Soup
1 medium onion, chopped
1 cup milk
2 cups of Kraft Shredded Mexican Blend Cheese
2 cans Ortega mild green chiles
Sautee onion in 1 tablespoon of butter until tender. Mix soups, milk, onion and chiles together. Spray casserole dish with nonstick cooking spray and put 2 tablespoons of chicken broth in the bottom. Make two layers of the following: tortillas, chicken, soup mixture, ending with the cheese. Good to let set overnight in the refrigerator. Cover with foil, bake in oven at 300 degrees for 1-1/2 hours.
Root Beer Cake
Kody's been begging me to make a Root Beer Cake since I made a Dr. Pepper Cake. I found this recipe on the internet. We made it, yesterday. If you like Root Beer you will like this cake!
Root Beer Cake
1 box Betty Crocker white or yellow cake mix
3 egg whites
1/4 cup of Crisco Vegetable Oil
1 can of A&W Root Beer (not diet)
Mix all and bake for 28 to 32 minutes at 350 degrees. Frosting: 1 can Betty Crocker Rich and Creamy Vanilla Icing 1 tablespoon of McCormick Root Beer extract Mix and ice your cake after it cools. NOTE: You can also crush up some of the old-fashioned root beer candy and put it on top.
Root Beer Cake
1 box Betty Crocker white or yellow cake mix
3 egg whites
1/4 cup of Crisco Vegetable Oil
1 can of A&W Root Beer (not diet)
Mix all and bake for 28 to 32 minutes at 350 degrees. Frosting: 1 can Betty Crocker Rich and Creamy Vanilla Icing 1 tablespoon of McCormick Root Beer extract Mix and ice your cake after it cools. NOTE: You can also crush up some of the old-fashioned root beer candy and put it on top.
Chocolate Peanut Butter Bars
This is one of Kody's favorite desserts. They taste like Reese's Peanut Butter Cups! 
Chocolate Peanut Butter Bars
Yields About 4 dozen
Option: For extra peanutty flavor, use chunky peanut butter in place of the creamy.
Chocolate Peanut Butter Bars
Yields About 4 dozen
1 cup (2 sticks) butter or margarine
4 cups powdered sugar
4 cups powdered sugar
1 cup Honey Maid Graham Cracker Crumbs
1 cup Reese's Creamy Peanut Butter
2 cups (12 ounces) Hershey's Semi-Sweet Chocolate, melted
Coat a 10" by 15" rimmed baking sheet with nonstick cooking spray. In a large bowl combine all the ingredients except the chocolate. Spread the mixture over the baking sheet. Spread the melted chocolate evenly over the top. Freeze for 15 minutes; then cut out into squares. Serve, or cover and keep chilled until ready to serve.
Option: For extra peanutty flavor, use chunky peanut butter in place of the creamy.
Macaroni and Cheese
Jessica loves Mac-n-Cheese. 
I found this on the side of the 2% Velveeta box. I'm making it for a Fish Fry tomorrow at my church.
I found this on the side of the 2% Velveeta box. I'm making it for a Fish Fry tomorrow at my church.
Kraft's Ultimate Macaroni & Cheese
2 cups (8 oz.) elbow macaroni, uncooked
3/4 lb. (12 oz.)
3/4 lb. (12 oz.)
2% Velveeta cut up
1/3 cup 2% milk
1/8 tsp pepper
Cook macaroni in large saucepan as directed on package; drain well. Return to pan. Add remaining ingredients; mix well. Cook on low heat until Velveeta is completely melted and mixture is well blended, stirring frequently. Makes 4 1-cup Servings.
Outrageous Cookie Bars
I'm also making these for the Fish Fry.
I know my mom used to have a recipe
that sounded similar and these bars were called Hello Dollies.
Outrageous Cookie Bars
1/2 cup (1 stick) butter
1 1/2 cup Honey Maid Graham Cracker Crumbs
1 can (14 oz.) Carnation Sweetened Condensed Milk
2 cups Nestle Toll House Semi Sweet Chocolate Morsels
1 cup coconut flakes
1 cup chopped nuts (For those of you who don't know me I can't stand nuts so I added an extra cup of coconut flakes)
Preheat oven to 350 degrees. Melt butter in 13 x 9 inch baking pan in oven until melted. Sprinkle graham cracker crumbs over butter, stir, and then press down on the bottom of the pan. Pour 1/4 of the condensed milk over the crumbs. Sprinkle morsels, coconut and nuts. Press firmly. Pour remainin milk on top of layers. Bake for 25 to 30 minutes until light golden brown. Cool completely in pan on wire rack. Cut into bars.
Enjoy!!!
I know my mom used to have a recipe
that sounded similar and these bars were called Hello Dollies.
Outrageous Cookie Bars
1/2 cup (1 stick) butter
1 1/2 cup Honey Maid Graham Cracker Crumbs
1 can (14 oz.) Carnation Sweetened Condensed Milk
2 cups Nestle Toll House Semi Sweet Chocolate Morsels
1 cup coconut flakes
1 cup chopped nuts (For those of you who don't know me I can't stand nuts so I added an extra cup of coconut flakes)
Preheat oven to 350 degrees. Melt butter in 13 x 9 inch baking pan in oven until melted. Sprinkle graham cracker crumbs over butter, stir, and then press down on the bottom of the pan. Pour 1/4 of the condensed milk over the crumbs. Sprinkle morsels, coconut and nuts. Press firmly. Pour remainin milk on top of layers. Bake for 25 to 30 minutes until light golden brown. Cool completely in pan on wire rack. Cut into bars.
Enjoy!!!
Sopaipilla Cheesecake
I'm going to make this recipe for our school potluck. The theme is Mexican.
Sopaipilla Cheesecake
2 cans Pillsbury Crescent Recipe Creations
3 (8oz) Philadelphia Cream Cheese (1 nonfat, 2 regular), softened
2 cups Sugar, divided
1 1/2 tsp. McCormick's Vanilla
1 tsp. Cinnamon
1 stick real butter
Spray the bottom of a 9X13 inch pan with Pam. Put 1 can of rolls in a layer on the bottom of the pan. In a bowl, mix the cream cheese & 1 1/2 cups of sugar. Add the vanilla and mix well. Pour mixture on top of the rolls. Put the remaining can of rolls in a layer on top of the mixture. Pour melted butter over the top of second layer of rolls. Sprinkle the remaining 1/2 cup of sugar & the cinnamon over the top. Bake at 350 degrees for 30 minutes.
2 cans Pillsbury Crescent Recipe Creations
3 (8oz) Philadelphia Cream Cheese (1 nonfat, 2 regular), softened
2 cups Sugar, divided
1 1/2 tsp. McCormick's Vanilla
1 tsp. Cinnamon
1 stick real butter
Spray the bottom of a 9X13 inch pan with Pam. Put 1 can of rolls in a layer on the bottom of the pan. In a bowl, mix the cream cheese & 1 1/2 cups of sugar. Add the vanilla and mix well. Pour mixture on top of the rolls. Put the remaining can of rolls in a layer on top of the mixture. Pour melted butter over the top of second layer of rolls. Sprinkle the remaining 1/2 cup of sugar & the cinnamon over the top. Bake at 350 degrees for 30 minutes.
George's Pie Recipe
George's Pies (A Family Recipe) Makes 2 pies
Crust:
3 c. flour
1 tsp. salt
1 c. shortening
water
Mix all ingredients until you have a stiff dough. Roll dough and form a round circle. Place in pie plate and pinch edges.
Pie Filling:
2 1/2 c. sugar
1 c. flour
6 eggs yolks (save whites for meringue)
4 c. milk
pinch of salt
1 stick of butter
6 TBS of cocoa or peanut butter
1 tsp vanilla
Mix first 6 ingredients in a large pot. Place on medium heat. Stir constantly, scraping bottom. Stir until thickened (pudding like texture). Take off heat. Add the chocolate or peanut butter and the vanilla. Pour pudding mixture into two pie shells.
Meringue: 6 egg whites
1/3 c. sugar
1/4 tsp cream of tartar
1 tsp vanilla
Beat egg whites until foamy at high speed, add the sugar 1 TBS at a time, beating well after each addition, continue beating until stiff peaks form, beat in the cream of tartar and vanilla. Spread over pie. Bake at 350 degrees for 15 minutes.
Crust:
3 c. flour
1 tsp. salt
1 c. shortening
water
Mix all ingredients until you have a stiff dough. Roll dough and form a round circle. Place in pie plate and pinch edges.
Pie Filling:
2 1/2 c. sugar
1 c. flour
6 eggs yolks (save whites for meringue)
4 c. milk
pinch of salt
1 stick of butter
6 TBS of cocoa or peanut butter
1 tsp vanilla
Mix first 6 ingredients in a large pot. Place on medium heat. Stir constantly, scraping bottom. Stir until thickened (pudding like texture). Take off heat. Add the chocolate or peanut butter and the vanilla. Pour pudding mixture into two pie shells.
Meringue: 6 egg whites
1/3 c. sugar
1/4 tsp cream of tartar
1 tsp vanilla
Beat egg whites until foamy at high speed, add the sugar 1 TBS at a time, beating well after each addition, continue beating until stiff peaks form, beat in the cream of tartar and vanilla. Spread over pie. Bake at 350 degrees for 15 minutes.
Homemade Cloverleaf Dinner Rolls
Homemade Cloverleaf Dinner Rolls
4 1/4 to 4 3/4 cups all-purpose flour
1 pkg active dry yeast
1 c. milk
1/3 c. sugar
1/3 c. butter
3/4 tsp salt
2 beaten eggs
1. In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just till warm (120 - 130 deg) and butter almost melts. Add milk mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (about 1 hour).
3. Punch dough down. Turn dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease muffin cup pans.
4. Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Pinch the bottoms of 3 balls together and place in muffin cups. Smooth sides up. Cover and let rise in a warm place till nearly double in size (about 30 min.)
5. Bake in a 375 deg. oven for 12 to 15 minutes or till golden. Immediately remove rolls from pans. Cool on wire rackes. Makes approximately 24 rolls.
Green Bean Casserole
Green Bean Casserole
5 cans of Cut Green Beans
2 cans Campbell's Cream of Chicken
2 cans Campbell's Cream of Mushroom
1 can Campbell's Cheddar Cheese Soup
Salt & Pepper
6 oz. French's French Fried Onions
Mix all soups in a large bowl. Stir in green beans. Salt & Pepper to taste. Pour into a 9 X 13 inch casserole dish. Bake at 350 degrees for 30 minutes. Add French Fried Onions and bake for 15 more minutes.
5 cans of Cut Green Beans
2 cans Campbell's Cream of Chicken
2 cans Campbell's Cream of Mushroom
1 can Campbell's Cheddar Cheese Soup
Salt & Pepper
6 oz. French's French Fried Onions
Mix all soups in a large bowl. Stir in green beans. Salt & Pepper to taste. Pour into a 9 X 13 inch casserole dish. Bake at 350 degrees for 30 minutes. Add French Fried Onions and bake for 15 more minutes.
Buffet Potatoes
Buffet Potatoes
2 lbs. frozen Ore-Ida Potatoes O'Brien (2 frozen bags), thawed
1 stick butter
1 can Campbell's Cream of Chicken Soup
1 pt. Daisy Sour Cream
Salt & Pepper
16 oz. Cheddar Cheese
Mix the above ingredients and pour into a greased 9 X 13 inch casserole dish. Top with 16 ounces of grated Cheddar Cheese. Bake at 350 degrees for 1 hour.
2 lbs. frozen Ore-Ida Potatoes O'Brien (2 frozen bags), thawed
1 stick butter
1 can Campbell's Cream of Chicken Soup
1 pt. Daisy Sour Cream
Salt & Pepper
16 oz. Cheddar Cheese
Mix the above ingredients and pour into a greased 9 X 13 inch casserole dish. Top with 16 ounces of grated Cheddar Cheese. Bake at 350 degrees for 1 hour.
LuAnn's Favorite Sugar Cookies
LuAnn's Favorite Sugar Cookies
1 egg
1 stick of butter
1/2 c. powdered sugar
1 c. sugar
1/2 c. oil
1/2 tsp cream of tartar
Dash of salt
1/2 tsp. baking soda
1 tsp. vanilla (I use Mexican)
2 1/4 c. flour
Beat well. Chill dough if you are going to make cut out cookies. If not, roll into walnut size pieces and dredge in powdered sugar. Bake at 350 about 7 minutes. Don't cook too long.
They are delicious by themselves; however, I iced them with a cream cheese frosting and put colorful sprinkles on them.
Cream Cheese Frosting
1 8-oz. Cream Cheese
1 stick of butter, softened
1 tsp. Vanilla
1 lb. powdered sugar
Cream all ingredients together until smooth.
Fantasy Fudge
Fantasy Fudge
3 c. sugar
3/4 c. (1 1/2 sticks) butter
1 small can (5 oz) evaporated milk
1 pkg semi-sweet chocolate morsels
1 jar (7 oz) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
Butter all sides of a 9-inch square pan; set aside. Place butter in 4 qt. microwaveable bowl. Microwave on High 1 minute or until melted. Add sugar and milk; mix well. Microwave for 3 minutes. Stir well, scraping down side of bowl. Repeat 4 times. Let stand 2 min. Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well. Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
3 c. sugar
3/4 c. (1 1/2 sticks) butter
1 small can (5 oz) evaporated milk
1 pkg semi-sweet chocolate morsels
1 jar (7 oz) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
Butter all sides of a 9-inch square pan; set aside. Place butter in 4 qt. microwaveable bowl. Microwave on High 1 minute or until melted. Add sugar and milk; mix well. Microwave for 3 minutes. Stir well, scraping down side of bowl. Repeat 4 times. Let stand 2 min. Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well. Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
Peach Enchiladas
Peach Enchiladas - Someone brought this to our teacher potluck. It was DELICIOUS!!
Yield: 16 servings
Preparation: 15 minutes Bake: 45 minutes
2 (8oz) packages refrigerated crescent roll dough
4 firm peaches, peeled, pitted, and quartered or canned peach halves
1 1/2 cups sugar
1 cup butter, melted
1 tsp ground cinnamon
1 (12 oz) can citrus-flavored soda, such as Mountain Dew
Preheat oven to 350 degrees. Coat a 13 x 9 x 2 inch pan with nonstick spray; set aside. Unroll crescent roll dough and separate into triangles. Place 1 peach quarter on wide end of 1 dough triangle. Roll up from large end to small end to encase peach slice. Place in prepared pan. Repeat with remaining crescent roll dough and peaches. In a small bowl, combine sugar, melted butter, and cinnamon. Pour mixture over rolls. Pour soda on top. Bake for 45 minutes.
A No Calorie Counter
Yield: 16 servings
Preparation: 15 minutes Bake: 45 minutes
2 (8oz) packages refrigerated crescent roll dough
4 firm peaches, peeled, pitted, and quartered or canned peach halves
1 1/2 cups sugar
1 cup butter, melted
1 tsp ground cinnamon
1 (12 oz) can citrus-flavored soda, such as Mountain Dew
Preheat oven to 350 degrees. Coat a 13 x 9 x 2 inch pan with nonstick spray; set aside. Unroll crescent roll dough and separate into triangles. Place 1 peach quarter on wide end of 1 dough triangle. Roll up from large end to small end to encase peach slice. Place in prepared pan. Repeat with remaining crescent roll dough and peaches. In a small bowl, combine sugar, melted butter, and cinnamon. Pour mixture over rolls. Pour soda on top. Bake for 45 minutes.
A No Calorie Counter
No Bake Chocolate Oatmeal Cookies
No Bake Chocolate Oatmeal Cookies
2 c. sugar
1/2 c. milk
1/2 c. cocoa
1/8 tsp. salt
1/2 c. peanut butter
1/2 c. margarine
3 c. oatmeal
Mix margarine, sugar, milk, cocoa, and salt. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper.
A No Calorie Counter
2 c. sugar
1/2 c. milk
1/2 c. cocoa
1/8 tsp. salt
1/2 c. peanut butter
1/2 c. margarine
3 c. oatmeal
Mix margarine, sugar, milk, cocoa, and salt. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper.
A No Calorie Counter
White Chocolate Popcorn Submitted by Sheila Sims
White Chocolate Popcorn
1 bag of microwaveable popcorn
2 squares of white almond bark
Pop the bag of popcorn according to pkg. directions. Melt 2 squares of the white almond bark according to the pkg. directions. Let stand for 1 minute. Put both in a ziplock bag and shake. Yummo!
Sorry - We don't count calories on this recipe.
1 bag of microwaveable popcorn
2 squares of white almond bark
Pop the bag of popcorn according to pkg. directions. Melt 2 squares of the white almond bark according to the pkg. directions. Let stand for 1 minute. Put both in a ziplock bag and shake. Yummo!
Sorry - We don't count calories on this recipe.
New Year's Dish - Hoppin' John
Hoppin' John From Paul Prudhomme's "Seasoned America".
This is a traditional Southern dish served on New Year's Day to bring good luck in the coming year. It's usually accompanied by a dish of greens, meant to ensure a wealthy year.
Seasoning Mix:
1 T. salt
1 T. paprika
2 1/2 t. black pepper
1 1/2 t. garlic powder
1 t. onion powder
1 t. white pepper
1 t. dried sweet basil leaves
Everything Else:
5 slices bacon, cut into small pieces
3 c. chopped onions
2 c. chopped green bell peppers
1 1/2 c. chopped celery
3 bay leaves
1 lb. dried black-eyed peas, rinsed and picked over
11 c. chicken stock
1 t. minced fresh garlic
1 lb. smoked sausage, cut into 1/2 inch slices (I use 1/2 lb sausage & 1/2 lb cubed ham)
2 c. uncooked converted rice
Combine the seasoning mix ingredients thoroughly in a small bowl. Place the bacon in a heavy oven proof 5-quart pot over high heat and cook until the bacon starts to brown, about 6 minutes.
Stir in 2 c. of the onions, 1 c. of bell peppers, 1 c. of the celery, 2 T. plus 1 t. of the seasoning mix, the bay leaves, and half the black-eyed peas. Cover and cook, uncovering the pot once or twice to stir, about ten minutes.
Stir in 2 c. of the chicken stock and the garlic and scrape up any crust that's formed on the bottom of the pot. Bring to a boil and cook, stirring occasionally, about 20 minutes.
Add 2 more c. of stock and scrape the bottom of the pot clean. Add the sausage, 6 more c. of stock, the remaining 1 c. of onion, 1 c. bell peppers, and 1/2 c. celery, the remaining black-eyed peas, and the remaining seasoning mix. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the peas are tender and creamy, about 1 1/4 hours.
Preheat the oven to 350 degrees F. Stir the rice and the remaining 2 cups stock into the black-eyed peas, turn up the heat to high, and bring to a boil. Cover the pot and bake 15 minutes.
Yummo! I usually half the recipe. This recipe will feed an army.
We don't count calories on this dish - Sorry!
This is a traditional Southern dish served on New Year's Day to bring good luck in the coming year. It's usually accompanied by a dish of greens, meant to ensure a wealthy year.
Seasoning Mix:
1 T. salt
1 T. paprika
2 1/2 t. black pepper
1 1/2 t. garlic powder
1 t. onion powder
1 t. white pepper
1 t. dried sweet basil leaves
Everything Else:
5 slices bacon, cut into small pieces
3 c. chopped onions
2 c. chopped green bell peppers
1 1/2 c. chopped celery
3 bay leaves
1 lb. dried black-eyed peas, rinsed and picked over
11 c. chicken stock
1 t. minced fresh garlic
1 lb. smoked sausage, cut into 1/2 inch slices (I use 1/2 lb sausage & 1/2 lb cubed ham)
2 c. uncooked converted rice
Combine the seasoning mix ingredients thoroughly in a small bowl. Place the bacon in a heavy oven proof 5-quart pot over high heat and cook until the bacon starts to brown, about 6 minutes.
Stir in 2 c. of the onions, 1 c. of bell peppers, 1 c. of the celery, 2 T. plus 1 t. of the seasoning mix, the bay leaves, and half the black-eyed peas. Cover and cook, uncovering the pot once or twice to stir, about ten minutes.
Stir in 2 c. of the chicken stock and the garlic and scrape up any crust that's formed on the bottom of the pot. Bring to a boil and cook, stirring occasionally, about 20 minutes.
Add 2 more c. of stock and scrape the bottom of the pot clean. Add the sausage, 6 more c. of stock, the remaining 1 c. of onion, 1 c. bell peppers, and 1/2 c. celery, the remaining black-eyed peas, and the remaining seasoning mix. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the peas are tender and creamy, about 1 1/4 hours.
Preheat the oven to 350 degrees F. Stir the rice and the remaining 2 cups stock into the black-eyed peas, turn up the heat to high, and bring to a boil. Cover the pot and bake 15 minutes.
Yummo! I usually half the recipe. This recipe will feed an army.
We don't count calories on this dish - Sorry!
Sugar Free Creamy Cheesecake
Sugar Free Creamy Cheesecake
Preheat oven to 350 degrees.
Crust:
1 1/4 Cups Graham Cracker Crumbs
3 T. Butter
1/4 cups Splenda Granular
Mix ingredients together and press into a 10" springform pan.
Filling:
1 lb. (2-8 oz. pkgs) Regular Cream Cheese
1 lb. Fat free Cream Cheese
1 1/4 cups Splenda Granula
1 1/2 T. Lime Juice
Pinch of Salt
4 Large Eggs
Beat cream cheese & Splenda until mixed and smooth. Add lime juice & pinch of salt, beat until smooth. Add eggs one at a time, beating well after each addition. Pour filling over crust and bake 50 to 60 minutes or until slightly firm to the touch. Let cool 15 to 20 minutes before placing in refrigerator. Refrigerate 4 to 6 hours before serving.
Note: You can drizzle Smuckers Sugar-Free Chocolate Ice Cream Topping over the top of the cake before serving. Or try drizzling with a sugar-free caramel or strawberry topping. Walmart also carries a sugar free pie filling.
16 Servings 1 Serving = 6 WW Points
Preheat oven to 350 degrees.
Crust:
1 1/4 Cups Graham Cracker Crumbs
3 T. Butter
1/4 cups Splenda Granular
Mix ingredients together and press into a 10" springform pan.
Filling:
1 lb. (2-8 oz. pkgs) Regular Cream Cheese
1 lb. Fat free Cream Cheese
1 1/4 cups Splenda Granula
1 1/2 T. Lime Juice
Pinch of Salt
4 Large Eggs
Beat cream cheese & Splenda until mixed and smooth. Add lime juice & pinch of salt, beat until smooth. Add eggs one at a time, beating well after each addition. Pour filling over crust and bake 50 to 60 minutes or until slightly firm to the touch. Let cool 15 to 20 minutes before placing in refrigerator. Refrigerate 4 to 6 hours before serving.
Note: You can drizzle Smuckers Sugar-Free Chocolate Ice Cream Topping over the top of the cake before serving. Or try drizzling with a sugar-free caramel or strawberry topping. Walmart also carries a sugar free pie filling.
16 Servings 1 Serving = 6 WW Points
Vegetable Lo Mein with Peanut Sauce
Vegetable Lo Mein with Peanut Sauce
3/4 c. water
1/4 c. reduced fat creamy peanut butter
2 T. sugar 3
T. soy sauce
2T. cider vinegar
2 t. cornstarch
1 1/2 T grated gingerroot
8 medium green onions, sliced (1/2 c.)
1 bag (16 oz.) frozen stir-fry vegetables
1 bag (8 oz.) fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
6 cups lo mein noodles
1. Mix water, peanut butter, sugar, soy sauce, vinegar, cornstarch, gingerroot and onions; set aside.
2. Spray Wok with cooking spray; heat over medium-high heat. Add stir-fry vegetables; Cook for 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes. Stir in peanut butter mixture. Cover and cook about 5 minutes or until sauce is thickened.
3. Serve vegetable mixture over noodles.
6 Servings 1 Serving = 5 WW points
3/4 c. water
1/4 c. reduced fat creamy peanut butter
2 T. sugar 3
T. soy sauce
2T. cider vinegar
2 t. cornstarch
1 1/2 T grated gingerroot
8 medium green onions, sliced (1/2 c.)
1 bag (16 oz.) frozen stir-fry vegetables
1 bag (8 oz.) fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
6 cups lo mein noodles
1. Mix water, peanut butter, sugar, soy sauce, vinegar, cornstarch, gingerroot and onions; set aside.
2. Spray Wok with cooking spray; heat over medium-high heat. Add stir-fry vegetables; Cook for 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes. Stir in peanut butter mixture. Cover and cook about 5 minutes or until sauce is thickened.
3. Serve vegetable mixture over noodles.
6 Servings 1 Serving = 5 WW points
South-of-the-Border Burritos
South-of-the-Border Burritos
2 T. vegetable oil
1 large onion, chopped (1 cup)
6 cloves garlic, finely chopped
1 can (15 oz.) black beans, rinsed, drained and mashed
1 to 2 t. finely chopped chipotle chilies in adobo sauce, drained
4 multigrain flour tortillas
1 c. reduced fat mozzarella cheese (2 oz.)
1 large tomato, chopped (1 cup)
1. Heat oil in 10- inch nonstick skillit over medium-high heat. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until onion is tender. Stir in beans and chilies; cook until hot.
2. Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.
4 Servings 1 Serving = 6 WW points
2 T. vegetable oil
1 large onion, chopped (1 cup)
6 cloves garlic, finely chopped
1 can (15 oz.) black beans, rinsed, drained and mashed
1 to 2 t. finely chopped chipotle chilies in adobo sauce, drained
4 multigrain flour tortillas
1 c. reduced fat mozzarella cheese (2 oz.)
1 large tomato, chopped (1 cup)
1. Heat oil in 10- inch nonstick skillit over medium-high heat. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until onion is tender. Stir in beans and chilies; cook until hot.
2. Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.
4 Servings 1 Serving = 6 WW points
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