Lorie's To-Do

Welcome to Lorie's To-Do

2008-06-01T17:59:00.001-04:00

Welcome to Lorie's To-Do. This is the place I keep my recipes especially those I want to-do. Hence the name Lorie's to-do. To make finding recipes easier, you can go to the sidebar and click on a label. I will try to put something new up everyday, so check back often. Enjoy my collection of recipes and leave me a comment. I have WW points on some recipes, please take the time to check your own points based on the ingredients you use.

Taste Like Cheesecake Dessert

2008-04-07T09:06:00.002-04:00

Taste Like Cheesecake Dessert
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1 cup 1% Cottage Cheese
2 Tbsp baking cocoa
2 Tbsp Splenda granular
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Put all ingredients into the bowl of a mini food processor or blender and process until smooth.
Serves 2 at 2 WW points each

Swiss Chicken Casserole

2008-04-07T08:56:00.002-04:00

Swiss Chicken Casserole
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1 pkg. Stove Top stuffing mix
4-6 boneless, skinless chicken breast
4 slices non fat Swiss cheese
1 can 98% fat free cream of mushroom soup
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Place Stovetop stuffing mix(dry ingredients) in a sprayed crockpot (with fat free PAM). Add chicken breast over stuffing mix. Add the 4 slices of non fat Swiss cheese over chicken pieces.
Spread cream of mushroom soup over the top of the chicken and cheese. Drizzle 1/2 cup warm water around the edges. Cook on LOW in crockpot for 6 hours. If you prefer you can cook in oven at 350 degrees for 1 hour.
Makes 6 servings (1 breast and 1/2 cup stuffing) at 6 points each.

Doritos Casserole

2008-04-07T08:44:00.003-04:00

Doritos Casserole
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6 ounces Velveeta Light
2 Tbsp Taco Seasoning mix
1 can (10 3/4 ounces) Cream of Chicken Soup, 98% fat free
1 can (11 ounces) Rotel tomatoes
6 ounces Baked Doritos, Nacho Cheese
8 ounces 95% lean ground beef
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Cook meat, drain and add taco seasoning. Mix the tomatoes and soup together. Then, layer meat, soup mixture, crushed Doritos, and cheese. Keep layering until done. Bake at 350 degrees for 30 minutes.
Makes 6 servings, 7 WW points

Slow Cooker Lasagna

2008-04-07T08:20:00.004-04:00

Slow Cooker Lasagna
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1 pound lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. canned crushed tomatoes (pureed in blender)
15 oz. canned tomato sauce
1 tsp salt
1 tsp oregano
1/2 tsp. basil
1/4 tsp crushed red pepper flakes
1 cup part skim ricotta cheese
1 1/2 cup part skim mozzarella cheese, shredded, divided
6 no cook lasagna noodles
~
Heat a large nonstick skillet over medium high heat. Add beef, onion, and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and crushed red pepper; simmer 5 minutes to allow flavors to blend.
Meanwhile in a medium bowl, stir together ricotta cheese and 1 cup mozzarella cheese.
Spoon 1/3 of beef mixture into 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of the ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting at least 6 hours.
Sprinkle remaining 1/2 cup mozzarella cheese over top of mixture. Cover and continue cooking until cheese melts and lasagna firms up, about 10 minutes.
Makes 6 generous servings.
8 WW Points

Chicken and Broccoli Laughing Cow Alfredo

2008-04-07T08:08:00.002-04:00

Chicken and Broccoli Laughing Cow Alfredo
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SAUCE:
3 wedge The Laughing Cow Light Creamy Garlic and Herb
1/2 cup 1 % low-fat milk
1 Tbsp. reduced fat parmesan cheese
1/2 Tbsp. Molly McButter Natural Butter
1/2 tsp garlic powder
OTHER INGREDIENTS:
2 skinless, boneless chicken breast, cubed
1/2 cup cooked broccoli
4 oz. whole wheat fettuccine
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Cut chicken into cubes. Spray skillet with canola oil cooking spray. Add cubed chicken to skillet and cook until done. Set aside.
Cook fettuccine according to package direction.
In a medium-sized saucepan, combine sauce ingredients over low heat until everything is melted and the sauce is velvety smooth, about 20 minutes. Serve immediately over the hot cooked fettuccine.
Serves 2; 8 WW points per serving

Chicken Fingers with Honey Sauce

2008-02-04T09:28:00.000-05:00

Chicken Fingers With Honey Sauce(From Better Homes and Gadens Big Book of Healthy Family Dinners)
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12 ounces skinless, boneless chicken breast halves
2 beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed
1/4 teaspoon pepper
1/4 cup honey
4 teaspoons prepared mustard or Dijon-style mustard
1/4 teaspoon garlic powder
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1. Rinse chicken, pat dry with paper towels. Cut into strips about 3 inches long and 3/4 inch wide.
2. In a small mixing bowl combine the egg whites and 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip the strips into the egg white mixture, then roll in the crumb mixture to coat.
3. Place in a single layer on an ungreased baking sheet. Bake chicken in a 450 degree oven for 11-13 minutes or until no longer pink.
4. Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, the mustard, and garlic powder. Serve with chicken. Makes 4 servings.
230 Calories, 2 g fat, 1 g fiber; 5 WW points

Cinnamon Drops

2008-02-03T09:54:00.000-05:00

Cinnamon Drops
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½ cup sugar
2 tablespoons cinnamon
2 (7 1/2 ounce) cans Pillsbury buttermilk biscuits
¼ cup fat-free buttery spread
2 tablespoons low-fat, creamy deluxe frosting, optional
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Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan with nonfat cooking spray. Mix sugar and cinnamon together in a small bowl. Cut biscuit into quarters. Put a dab of buttery spread on each biscuit piece and coat with the cinnamon-sugar mixture. Set the coasted dough pieces on the prepared baking pan with the pieces touching each other. Some overlapping will occur. If there is cinnamon-sugar mixture remaining, sprinkle it over the dough in the pan. Bake for 15 minutes.
If frosting is desired, microwave it for approximately 10-15 seconds to melt it into a glaze. Drizzle the glaze over the Cinnamon Drops. Let them cool for several minutes before eating.
Yield: 16 servings
Calories 93 Fat 1 g Fiber 1 g; ww points 2
From Busy People’s Low-Fat Recipes

Banana Cream Oatmeal

2008-02-03T09:40:00.000-05:00

Banana Cream Oatmeal
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4 cups water
2 cups quick-cooking oats
2 medium bananas, thinly sliced
½ cup fat free, sweetened condensed milk
In medium- size saucepan bring the water to a boil over high heat. Once the water boils, reduce the heat to medium and add the oats. Cook for 1 minute, stirring occasionally. Remove the oats from the heat and add the banana slices and condensed milk. Cover and let the oatmeal sit for 2-3 minutes. It will thicken as it sits. Serve Warm.
Yield: 4(1 ½ cup) servings
Calories 320 Fat 3 g Fiber 6 g; 5 ww points
From: Busy People’s Low-fat Cookbook

Angel Food Cake

2008-01-28T08:51:00.000-05:00

Angel Food Cake
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12 egg whites
1 1/2 cups sugar
1 cup flour (sifted)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1 teaspoon cream of tartar
1/4 teaspoon salt
~
1.Preheat oven to 325 degrees f.
2. Line bunt pan with parchment paper.
3. Mix 3/4 C sugar and sifted flour together. Set aside.
4. Mix egg whites on medium speed until just fluffy (about 1 minute).
5. Add cream of tartar.
6. Continue to mix until egg mixture forms soft peaks (about 5 minutes).
7. Mix in remaining 3/4 C sugar, salt, lemon juice and vanilla.
8. Sift flour mixture into egg mixture gradually, blending with a spatula after each addition.
9. Pour batter into lined pan.
10. Bake for 50 to 60 minutes until cake is lightly browned and springs back at touch.
Makes 12 servings
Calories 154, Fat 0.2 grams, Fiber 0.3; WW Points per serving 3 points

Buttermilk Pancakes

2008-01-28T08:35:00.000-05:00

Buttermilk Pancakes
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2 cups flour
2 teaspoons baking soda
2 teaspoons sugar
2 cups buttermilk
2 eggs, slightly beaten
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1.Stir dry ingredients together in a bowl.
2. Measure the milk and add the eggs to the milk.
3. Pour wet into dry and mix.
4. Some lumps okay.
5. Cook on nonstick griddle.
6. Flip when bubbles appear.
Use approximately 1/4 cup batter per pancake.
Calories 214, Fat 2.8, Fiber 1.1; 4 WW points per servings
Makes 6 servings
UPDATE: I made this for breakfast and they are really good and very easy to make! The recipe does not say fat free milk but based on the fat content, I really think that is what you need to use. I also got 13 pancakes from this batter using 1/4 cup batter per pancake so I think that 2 pancakes would be a serving at 4 ww points each. I used Log Cabin Lite Reduced Calories syrup. It had was 2 WW points per serving. they do make a sugar free pancake syrup but I really did not like that and I LOVE the Lite! We will occasionally make this in my house because it is a higher point breakfast but it is really good!

Light Garlic Biscuits

2008-01-28T08:19:00.000-05:00

Light Garlic Biscuits
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2 cup minus 1 T flour
1 tablespoon plus 2 tsp baking powder
½ teaspoon Baking soda
1 Pinch salt
3 tablespoon Stick margarine, chilled
¾ cup Low fat (1.5%) buttermilk
1½ ounce Sharp cheddar cheese, grated
¼ teaspoon Garlic powder
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1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray.
2. In a medium bowl, sift together the flour, baking powder, soda and salt. Add 2 tablespoons of the margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes.
3. While biscuits are baking, in a small microwavable bowl, add remaining tablespoon margarine; microwave on high until margarine is melted. Stir in garlic powder; set aside.
4. When biscuits are done, remove from oven and brush margarine mixture evenly over the warm biscuits. Remove from baking sheet and serve immediately.
Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15 calories. Per serving 83 calories, 2 gm pro, 9 gm carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.
Source: Weight Watchers Magazine, December 1994

Chicken Pie

2008-01-28T08:12:00.000-05:00

Chicken Pie
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98% FF cream of chicken soup
Lg can of 98% FF chicken breast
1 package of frozen mixed veggies, cooked according to package directions
1/4 c. FF cheese (I like Cheddar)
9 in. pie crust
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Preheat oven according to instructions on pie crust package. Mix cream of chicken soup and chicken together; add veggies and mix. Pour into pie crust and sprinkle cheese on top. Bake according to pie crust instructions.
~
8 servings/8 WW points per serving
6 servings/5 WW points per serving

Angel Biscuits

2008-01-28T08:08:00.000-05:00

Angel Biscuits (from DeeDee)
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1 cup flour
1/2 cup skim milk
2 tablespoons reduced-fat mayonnaise
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
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Preheat oven to375* and spray a 6 cup muffin tin with cooking spray. Stir ingredients together and divide evenly between 6 muffin cups. Bake for 12 minutes or until golden brown. Points: 1.5 points each muffin

Apple Cinnamon Pancakes

2008-01-25T15:43:00.000-05:00

Apple Cinnamon Pancakes
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2 tart apples, peeled and cored
2 tablespoons cinnamon
2 eggs, lightly beaten
2 cups whole wheat flour
2 1/2 cups milk
1 teaspoon salt
2 tablespoons sugar
4 teaspoons baking powder
Slice the apples into thin rings, toss with cinnamon, and set aside. Mix together remaining ingredients until blended. For each pancake, pour 1/3 cup batter onto hot griddle. Place 1 apple ring in center of each pancake. When set, flip pancake to cook other side. Turn onto plate so that apple ring is showing. Serve with warmed Vermont maple syrup.
Makes 12 pancakes, Serving 1 pancake
Calories 136, Fat 3.1 g, Fiber 3.6

Cinnamon Oatmeal

2008-01-25T15:38:00.000-05:00

Cinnamon Oatmeal
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1/2 cup quick oats
3/4 cup skim milk
1 tablespoon honey
1 pinch salt
1 teaspoon cinnamon
1. microwave oats and milk for 2 minutes or until mixture is cooked to desired consistency.
2. add honey cinnamon and salt.
3. stir and enjoy!
Makes 1 serving
Calories 300, Fat 3.1 g Fiber 5.3

Broccoli Cornbread- 3 WW Points

2008-01-24T17:52:00.000-05:00

Broccoli Cornbread (from W W Favorite Homestyle Recipes)
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2 cups frozen chopped broccoli( one 10 ounce package), thawed and well drained
2/3 cup nonfat cottage cheese
1/2 cup chopped onion
1/2 cup egg substitute
2 tablespoons plus 2 teaspoons margarine, softened
1/4 teaspoon salt
6 ounces self-rising white cornmeal
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1. Preheat oven to 350 degrees F. Spray a 9-inch glass pie plate with nonstick cooking spray; set aside.
2. In large mixing bowl, combine broccoli, cottage cheese, onion, egg substitute, margarine, and salt until blended; stir in cornmeal.
3. Scrape mixture into prepared pie plate; smooth to make even layer. Bake 30 minutes, until golden. Let stand for 10 minutes before serving.
Makes 8 servings.
Calories 142, Fat 4 g, Fiber 2 g.

Macaroni Salad- 3WW Points

2008-01-24T17:43:00.000-05:00

Macaroni Salad(from WW Favorite Homestyle Recipes)
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2 1/2 cups cooked penne or ziti
3/4 cup plain yogurt
1/4 cup chopped onion
1/4 cup chopped celery
1 hard-cooked egg, finely chopped
1 tablespoon prepared mustard
1 tablespoon sweet relish
Granulated sugar substitute to equal 2 teaspoons sugar
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
Chopped freshly parsley for garnish (optional)
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In a large bowl, combine all ingredients until blended. Cover and refrigerate several hours, or overnight. Garnish with parsley, if desired.
Serving size 1 1/4 cup
Calories 181, Fat 2 g, Fiber 2 g

Curried Chicken and Grapefruit Salad

2008-01-24T11:26:00.000-05:00

Curried Chicken and Grapefruit Salad(from Tammy)
Recipe by: Better Homes and Gardens Low Calorie Low Fat Recipes pg 39
4 WW Points per Serving
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4 large skinless boneless chicken breast halves (about 1 pound total)
1/2 t. curry powder
1 clove garlic, minced
cooking oil or nonstick cooking spray
1 large grapefruit
grapefruit juice
1 T. salad oil
1 T. Dijon-style mustard
1 T. honey
6 c. torn spinach leaves
2 large green onions, sliced (1/4 cup)
1/8 t. pepper
Rinse chicken; pat dry. Combine curry powder and garlic, sprinkle onto both sides of chicken, pressing into surface. Lightly coat a nonstick skillet with cooking oil or nonstick cooking spray. Heat skillet over medium-high heat till hot. cook chicken in skillet for 8-10 minutes or till chicken is no longer pink, turning once. Transfer to a clean cutting board; keep warm.
For Dressing, peel grapefruit. Section and seed over a medium bowl, catching any juices in the bowl. Add enough additional grapefruit juice to equal 3 T. Combine grapefruit juice, salad oil, mustard, honey and 1/8 t. pepper in a screw-top jar. cover and shake well.
To serve, slice chicken across the grain into 1/2 inch wide strips. Divide spinach among four dinner plates. Arrange chicken and grapefruit sections atop spinach. Drizzle each serving with dressing and sprinkle with green onion.
Makes 4 servings
Nutrition facts per serving 217 cal., 7 g total fat (1 g sat. fat), 109 mg calcium, 215 mg sodium, 14 g carbo., 3 g fiber, 25 g pro.
Food exchanges 1/2 fruit, 1/2 vegetable, 3 meat

Autumn Pumpkin Bread

2008-01-23T10:43:00.000-05:00

AUTUMN PUMPKIN BREAD
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1/2 cup vegetable oil
1 cup buttermilk
3/4 cup white sugar
3/4 cup brown sugar
4 eggs
16 ounces (2 cups) pumpkin
3-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1-1/2 teaspoons salt
2 teaspoon baking soda
1-1/2 cups pecans, chopped (optional)
Preheat oven to 350F. Spray two 9x5 loaf pans with cooking spray. In a large mixing bowl, combine oil, buttermilk and sugars and beat until smooth using an electric hand mixer. Add eggs and pumpkin; beat until smooth, about 2 minutes. Separately, combine flour, spices, salt and baking soda. Add to pumpkin mixture and combine until just blended. Remove beaters. Add pecans and stir in with a wooden spoon. Pour evenly into two loaf pans and bake 45 minutes or until a knife inserted into center is removed cleanly. Remove from oven, let cool five minutes Remove from pans and continue to cool.
Makes 12 slices each.
NUTRITION ESTIMATE Per Serving (with nuts): 168 Cal (57% from Fat, 6% from Protein, 37% from Carb); 2 g Protein; 11 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 16 g Carb; 1 g Fiber; 34 mg Calcium; 1 mg Iron; 279 mg Sodium; 41 mg Cholesterol, Weight Watchers 4 pointsPer Serving (without nuts): 116 Cal (43% from Fat, 6% from Protein, 51% from Carb); 2 g Protein; 6 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 15 g Carb; 1 g Fiber; 29 mg Calcium; 1 mg Iron; 279 mg Sodium; 41 mg Cholesterol, Weight Watchers 3 points

Cottage Cheese Pancakes

2008-01-23T10:39:00.000-05:00

COTTAGE CHEESE PANCAKES
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4 eggs
1/3 cup skim milk
16 ounces cottage cheese (non-fat or low-fat work great)
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon, nutmeg, cardamom or other spice (optional but delicious)
1 teaspoon (or more) butter or bacon grease
Place eggs, milk and cottage cheese in a blender and whir until frothy. Add the remaining ingredients and whir again until just mixed. (The batter can be made ahead to this point. Leave it at room temperature for up to a couple of hours, otherwise refrigerate, including overnight.)
Heat a large skillet on medium, add fat and let heat. Fill a 1/3 cup measure with batter, pour into skillet. Let pancake cook, untouched, until small bubbles form in middle about 2 minutes. With a flat spatula, turn the pancake over and brown lightly, about 1 minute. Serve immediately with butter and syrup or fresh fruit, applesauce, sour cream or even deliciously plain.
Makes 10 medium pancakes.
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NUTRITION ESTIMATE Per pancake 119 Cal; 3g Tot Fat; 1g Sat Fat; 12g Carb; 0g Fiber; 484mg Sodium; 103mg Cholesterol; Weight Watchers 3 points.

Oatmeal Raisin Cookies

2008-01-23T10:36:00.000-05:00

OATMEAL RAISIN COOKIES
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½ cup unsalted butter, room temperature
½ cup white sugar
½ cup brown sugar
1 egg
1 tablespoon vanilla
1 cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon table salt
1¼ cup oatmeal (regular or quick, not instant)
1 cup raisins, currants or Raisinets (optional)
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Preheat oven to 350F. In a mixing bowl, cream the butter and sugars well with an electric mixer. Add the egg and vanilla and combine well. (Caution: What follows is an unorthodox but mixing shortcut.) Add flour, cinnamon, soda and salt to bowl without mixing into butter mixture. With a spoon, lightly combine them on top, still without incorporating. Finally, use the mixer to combine well. With a wooden spoon, stir in the oatmeal and, if you’re a raisin-lover, the raisins, currants or Raisinets.
Using two spoons, one to scoop and one to scrape, fill a baking sheet, leaving room for spreading, shaping dough a bit to make round. Bake for 12 – 15 minutes; watch the first tray carefully, the time seems to vary from batch to batch. Let cool slightly, then transfer to paper towels or wire racks to finish cooling.
NUTRITION ESTIMATE Per Cookie, with/without raisins: 102/86 Cal (31/37% from Fat); 4g Tot Fat; 2g Sat Fat; 17/12g Carb; 1/0g Fiber; 66mg Sodium; 16mg Cholesterol; Weight Watchers 2 points

Perfect M&M Cookies

2008-01-23T10:33:00.000-05:00

PERFECT M&M COOKIES
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2-1/4 cups all-purpose flour, fluffed to aerate before measuring
1 teaspoon table salt
1-1/8 teaspoons baking soda
1 cup (2 sticks) unsalted butter at room temperature
1 cup white sugar
1/2 cup brown sugar, golden or dark
1 generous teaspoon vanilla
2 eggs at room temperature (or warmed in warm water for 5 minutes)
M&Ms, 6 per cookie
~
Preheat oven to 375F. In a small bowl, stir together flour, salt and baking soda. In a large bowl, cream butter and sugars with an electric mixer until creamy. Add vanilla, then one at a time, the eggs, mixing well after each. Mix in flour mixture til fully combined. Spray a baking sheet with cooking spray. Form balls a tad smaller than a golf ball and arrange well apart on a baking sheet. Place in oven for about 9 minutes. Remove and lightly place M&Ms on top. Return to oven for 3 – 5 minutes. (Cookie sheets vary in performance. Track the exact number of minutes so your cookies neither under- nor over-bake.) Remove from oven and let cool before transferring to a rack to cool.
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NUTRITION ESTIMATE Per Cookie: 117 Cal; 1g Protein; 6g Tot Fat; 3g Sat Fat; 15g Carb; 0g Fiber; 129mg Sodium; 24mg Cholesterol; Weight Watchers 2 points

Banana Oatmeal Cookies

2008-01-23T10:30:00.000-05:00

BANANA OATMEAL COOKIES
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2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 very very ripe banana
1 egg
1 teaspoon vanilla
1 cup flour, fluffed to aerate before measuring
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon table salt
1-1/2 cups oatmeal (old-fashioned or quick, not instant)
1 cup coconut, preferably unsweetened
~
Preheat oven to 350F. Melt butter in a small dish in microwave, 10 seconds at a time. Transfer to mixing bowl. With an electric mixer, thoroughly mix in sugars, banana, egg and vanilla. Scoop the flour, baking power, baking soda and salt onto the butter mixture without mixing in. With a fork, lightly combine the dry ingredients on top, still without mixing in. Now use the mixer to combine the flour mixture and the butter mixture. Stir in oatmeal and coconut. Drop dough by tablespoons onto a baking sheet lined with parchment. Bake for 11 – 14 minutes until set and golden. Cool 5 minutes before removing from tray but do remove or will stick.

NUTRITION ESTIMATE Per Cookie: 98 Cal; 3g Tot Fat; 2g Sat Fat; 16g Carb; 1g Fiber; 58mg Sodium; 11mg Cholesterol; Weight Watchers 1 point

Fat Rascals

2008-01-23T10:27:00.000-05:00

FAT RASCALS
Makes 18 two-inch round cookies or 5 dozen mini stars
2 cups flour
1/2 cup brown sugar
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup butter, cut in six pieces, softened
2/3 cup currants
2 – 4 tablespoons milk
Additional sugar for topping
Combine the flour, sugar, baking powder, cinnamon and salt in a large mixing bowl. With your fingers, rub the butter into the dry mixture until crumbly. Stir in the currants and enough milk to produce a soft dough. Gather the dough to form a ball.
Lightly dust a flat work surface with flour. With a rolling pin or glass bottle, roll the dough into a disc about ½ inch thick (or 1/4 inch for mini stars). Cut the dough in two-inch rounds with a cup (or use a small star-shaped cookie cutter for the mini stars).
Brush off the excess flour and arrange the cookies an inch apart on a baking sheet. Sprinkle the cookies with sugar and bake at 400F until golden, 16 – 20 minutes (or about 9 minutes for mini stars).
~
NUTRITION ESTIMATE For 18 cookies, per cookie: 141 Cal (45% Fat); 7g Tot Fat; 18g Carb; 0g Fiber; 42mg Sodium; 19mg Cholesterol, Weight Watchers 3 pointsFor 60 cookies, per cookie: 42 Cal (45% Fat); 2g Tot Fat; 5g Carb; 0g Fiber; 12mg Sodium; 6mg Cholesterol, Weight Watchers 1 point

6 Can Bean Soup

2008-01-22T11:47:00.001-05:00

6 Can Bean Soup
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1 can chicken broth
15 oz nonfat refried beans
15 oz pinto beans, canned
15 oz black beans, canned -- or other15 oz chili beans, canned -- or other1 tbsp taco seasoning mix
15 oz tomatoes, canned,chopped
small onion,chopped
~
Sauté onion with cooking spray until lightly browned in large pot or Dutch oven. Add remaining ingredients and cook over medium or medium-high heat until flavors are well blended.Easily cooked in crockpot.
Serving size 1 1/2 cups
WW Points 3.2

Angel Food Delight

2008-01-22T11:44:00.000-05:00

Angel Food Delightful
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1 15 oz can light cherry pie filling -- or -- 20 oz can crushed pineapple
1 box angel food cake mix (preferably 1 step)
~
Mix the pie filling (crushed pineapple) with the DRY angel food cake mix by hand. (If you use a mixer, it's quite messy!) Pour mixture into a 9" x 13" pan--DO NOT GREASE OR SPRAY. Follow box directions for baking, usually about 38-40 minutes.
When it comes out of the oven, turn it upside down, resting the pan on 4 objects of equal height, such as 4 cans of green chiles. Let it cool completely in this position. If you omit this step, the cake will fall.
12 servings
3 points each

Cheeseburger and Fries Casserole

2008-01-22T10:46:00.000-05:00

Cheeseburger and Fries Casserole- 5 WW points
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1 lb. lean ground beef
1/4 medium onion chopped
1 c. reduced-fat shredded cheddar cheese
5 oz. FF cream of mushroom soup
5 oz. Cheddar cheese soup
12 oz. frozen French fried potatoes
~
Preheat oven to 375 degrees.Cook ground beef and onion in a nonstick skillet over medium-high heat. Stir occasionally, cooking until beef is no longer pink and onion is translucent.Drain off excess grease, and season with salt, pepper and garlic powder.Return to the heat and stir in the soups until well blended.Heat through and remove from stove.Transfer mixture to a 9″x9″ baking dish. Cover the ground beef with a layer of French fries.Bake 45-50 minutes.When the fries are golden brown, remove the casserole from the oven and sprinkle cheese over the top.Return to oven and bake just until cheese is melted.
8 servings

WW Pizza Pasta Recipe

2008-01-22T08:39:00.000-05:00

Ww Pizza Pasta Recipe
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1/2 lb ground round
1/2 cup bottled pizza sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup hot large cooked elbow macaroni, cooked without salt and fat (about 2 ozs uncooked)
2 tablespoons shredded reduced-fat sharp cheddar cheese
~
1.Cook meat in a small nonstick skillet over medium-high heat until browned, stirring to crumble.
2.Drain and return meat to skillet.
3. Add pizza sauce, salt, and pepper; cook 2 minutes, stirring occasionally.
Add macaroni; cook 2 minutes.
4. Sprinkle each serving with cheese.
8 WW points for 1 1/4 cups, makes 2 servings

Lemon Better Than Sex Cake

2008-01-22T08:03:00.000-05:00

Lemon Better Than Sex Cake - 2 Ww Points Recipe
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18 ounces lemon cake mix
10 ounces diet Sprite
1 egg white
1/3 ounce sugar-free lemon gelatin
7 ounces fat-free sweetened condensed milk
8 ounces Cool Whip Free
2 teaspoons lemon extract
~
1.Mix Lemon cake mix, egg white and diet soda.
2. Grease a 9x13 pan with non-stick spray. Pour cake batter into pan. Bake at 375 degrees for 35 minutes or until toothpick comes out clean.
3. During the last few minutes of baking, put lemon jello and condensed milk in a sauce pan and stir on medium low heat until smooth.
4. Take cake out of oven and poke holes all over the top. Pour jello mix over warm cake, filling in the holes. Cool completely.
5. Mix 2 tsp lemon extract with cool whip. cover cake with cool whip mix.
Place cake in refridgerator until ready to serve.
24 servings

Lemon Dessert

2008-01-22T07:53:00.000-05:00

Lemon Dessert WW (2 Points for Entire Recipe)
~
3-4 servings

1 (7/8 ounce) package cook and serve sugar-free vanilla pudding mix
2 cups water
1 (1/3 ounce) package sugar-free lemon gelatin
fat-free cool whip
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Add pudding mix to water and mix well. Bring to boil. Stir with a whisk until thickened.
Add box of Jello and stir in well. Pour into individual dessert dishes and refrigerate until set.
Top with fat free Cool Whip.
3-4 ounce serving
Other ideas: Use different kinds of jello to change the flavor even try to find cook and serve cheesecake pudding and strawberry gelatin.

Peanut Butter Roll

2007-12-04T12:44:00.001-05:00

Peanut Butter Roll
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2 1/2 cups sugar
1/2 cup water
1/2 cup Karo syrup
2 egg whites, beaten
1 tsp. vanilla
2 cups peanut butter
~
Combine sugar, water, and syrup in a 2-quart saucepan. Cook over medium heat. Stir only until sugar is dissolved. Cook until soft ball stage. Pour half of the syrup mixture into egg whites, continue beating while cooking the remainder of the syrup mixture to hard ball stage, then add to the egg white mixture. Beat until mixture loses its gloss about 8-10 minutes. Grease a large piece of wax paper with margarine. Pour candy on the paper. the candy will be stiff. Roll out into 1/4 inch thick rectangle, using a greased dough roller. Spread with peanut butter. Roll up and let stand about 30 minutes before cutting.

Old Fashioned Hard Candy

2007-12-04T12:33:00.000-05:00

Old Fashioned Hard Candy
~
1 cup light corn syrup
1 cup water
3 2/3 cup sugar
1 dram oil flavoring
food coloring, according to flavor
~
Mix all ingredients together except oil and coloring. cook until candy thermometer reads 260 degrees. Add coloring and continue to boil until you reach 300 degrees. Remove from heat, add oil and coloring. Pour onto a buttered sheet cake pan or marbled slab. You can cut across the candy, both directions, as it cools, it will break evenly. If your in a big hurry, just turn upside down onto another pan with powdered sugar on it and hit the candy with a big spoon.

Southern Pralines

2007-12-04T12:26:00.000-05:00

Southern Pralines
~
2 cups sugar
2 cups pecan halves
3/4 cup buttermilk
2 Tablespoons butter or margarine
1/8 teaspoon salt
3/4 teaspoon baking soda
~
Combine all ingredients except baking soda in a 4-quart casserole dish, stirring well. Microwave on high for 12-13 minutes, stirring every 4 minutes. Stir in soda. Microwave on high for 1-1 1/2 minutes. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by spoonfuls onto greased waxed paper, let stand until firm.

Peppermint Brittle

2007-12-04T12:22:00.000-05:00

Peppermint Brittle
~
1 lb. vanilla flavored candy coating
1/2 cup crushed peppermint candy
~
Place candy coating in a medium bowl. Microwave on high power for 2 minutes or until candy melts. Stir in crushed peppermint candy. Pour on a cookie sheet. Chill until candy hardens. Break into pieces. Store in an airtight container in a cool place.

Tiger Butter

2007-12-04T12:11:00.000-05:00

Tiger Butter
~
1 pound white chocolate or almond bark
1/2 cup chunky peanut butter
1 cup semi-sweet chocolate morsels
~
Line a 15 X 10 inch jelly-roll pan with wax paper. Heat white chocolate in a microwave-safe bowl on high 1 to 2 minutes or until melted. Stir until smooth. Add peanut butter and microwave on high until melted. Stir again until smooth. Spread mixture evenly into prepared pan. In another microwave-safe bowl melt chocolate morsels on high until melted. pour chocolate over peanut butter mixture and swirl through with a knife until you get desired effect. Refrigerate several hours until firm. Break into pieces.

Peanut Butter Fudge

2007-11-29T10:52:00.001-05:00

Peanut Butter Fudge
~
2 cups sugar
1 cup milk
3/4 cup peanut butter
1 tsp. vanilla
2 1/2 tbs butter
pinch of salt
~
Cook sugar, salt, and milk to softball stage. Remove from heat, add butter, vanilla, and peanut butter. Beat until mixture starts to thicken. Pour into buttered plate. Slice and serve.
*This is my dh's favorite fudge!

Carmel Fudge

2007-11-29T10:31:00.000-05:00

Carmel Fudge(Penuche)
~
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 1/2 Tablespoons white corn syrup
1 cup cream
1/4 cup butter
1/2 cup walnuts
~
Mix white sugar, brown sugar, syrup, and cream thoroughly. cook over medium heat until mixture reaches the soft-ball stage. Remove from heat. Add butter and walnuts. Cool for 5 minutes. Beat until it holds its shape or is no longer glossy. Pour into 8x8 buttered pan.
*This is a family holiday favorite!

Snowy White Fudge

2007-11-29T10:20:00.000-05:00

Snowy White Fudge
~
1cup (2 sticks) margarine
1 can (12 oz.) undiluted evaporated milk
4 cups sugar
1 pkg. (12 oz) white chocolate block, chopped
1 jar (7 oz) marshmallow creme
1 tsp vanilla
~
Let butter begin to melt in heavy 3-quart saucepan. Brush sides of pan with melted butter. Add evaporated milk and sugar. Cook over medium-high heat to boiling, about 8 minutes, whisking constantly to dissolve sugar. cook over medium heat, whisking frequently to soft-ball stage (236 degrees) about 12-15 minutes. Remove from heat. Add white chocolate, marshmallow creme, and vanilla, stir until well blended. Quickly pour into buttered 13x9x2 inch baking pan. When firm cut into 1 inch squares. Makes 117 pieces or about 4 pounds.
note :Almond bark works really in this recipe to substitute White Chocolate block.
*This is a holiday favorite of my family!

Taco Soup

2007-11-13T12:24:00.000-05:00

Taco Soup (from Betsy)
~
2 lbs. ground beef
2 onions, chopped
8 cups tomato juice
2 (15 ounce) cans corn, drained
2 (15 ounce) cans kidney beans
2 (8 ounce) cans tomato sauce
2 packages taco seasoning
1 green bell pepper, chopped
shredded cheese
tortilla chips
~
In large pot, cook hamburger and onions. Add all other ingredients and stir well. Cook throughout but do not bring to a boil.You can change this recipe up a lot and add more or less, and add new ingredients. We usually add black beans. Makes a huge pot!

Upside Down Pizza

2007-11-13T12:09:00.000-05:00

Upside Down Pizza (from The Estrogen Files)
~
2 pounds hamburger
1 Jar pizza sauce
3 cups Mozzarella Cheese
1 package crescent rolls
~
Cook 2 pounds hamburger till browned, drain. Then add 1 jar pizza sauce and stir. Place in 9x13 inch pan top with 3 cups mozzarella cheese and 1 package crescent rolls unrolled and placed on top. Cook at 350F for 10-15 minutes or till crescent rolls are browned.
Notes:Can add other favorite pizza toppings - other cheese, meat, veggies

Melt in Your Mouth Cookies

2007-11-13T11:46:00.000-05:00

Melt in Your Mouth Cookies(from Copper's Wife)

Crockpot Chicken Santa Fe

2007-11-13T11:38:00.000-05:00

Crockpot Chicken Santa Fe (from Stacey)
~
This is a very easy and versatile crockpot recipe. It's not suitable for all day, but can easily be made after lunch, in time for supper.
~
1 can black beans, rinsed and drained
1 can whole kernel corn, rinsed and drained (or can use frozen)
1 cup bottled salsa (thick and chunky works best)
4 boneless, skinless chicken breasts
1/2 8oz block cream cheese
1 cup shredded cheddar cheese
optional seasonings, see notes
~
In a 3.5 or 4 quart crockpot, mix together the beans, corn and 1/2 cup of the salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on HI for 2 1/2 - 3 hours or until chicken is tender and white throughout. Do not overcook, or chicken will be tough. Remove chicken, and cut into bite-sized pieces. Add chicken back to slow cooker. Add cream cheese (cut into small cubes to melt faster), and turn cooker back to HI heat. Heat until cream cheese melts and blends into sauce. Serve over rice, if desired. Top with shredded cheese, if desired.
Stacy's Notes - I've made this many times, with differing amounts of chicken, beans, corn and cream cheese, and it always comes out great! For the two of us, I usually use 1 can each of beans and corn, 2 frozen chicken breasts, and about 1/2 a brick of cream cheese. If serving more, I double all those ingredients. Also - I season my chicken breasts with several ingredients after placing them in the crockpot. I normally use garlic and onion powder, Tony's creole seasoning, and salt and pepper. We have eaten this over rice, but we prefer to eat it over fat-free tortilla chips. Also, I never remember to add the shredded cheese, and it's still really good. Enjoy!

Sweet and Spicy Kielbasa

2007-11-13T11:02:00.000-05:00

Sweet and Spicy Kielbasa(from Kim)
~
1/2- ¾ c brown sugar (depending on your taste preference)
8 TBS spicy mustard
1 small onion, diced
2 lbs. smoked turkey kielbasa, cut into bite size pieces
~
Combine sugar, mustard and onion in crock-pot; add meat. Cover and cook on low for 3 hours, stirring occasionally.
Serves 6
*This makes a great appetizer for game day or served over buttered noodles for lunch

Triple Fudge Brownies

2007-11-13T10:56:00.000-05:00

Triple Fudge Brownies(from Amy)
~
1 chocolate cake mix in a box
1 pkg instant chocolate pudding mix
1 12oz pkg chocolate chips
2 cups Milk
~
Set oven @ 350 degrees. Whisk milk and pudding together. Add in chocolate cake mix (if you don't have a mega mixer like mine & are using a reg. whisk you may need to switch to a spoon as you continue to add cake) and stir until no lumps/clumps. Fold in chocolate chips. Pour into a greased sheet cake pan (15x10x1) and bake for 30 mins or until top springs back. Dust with powdered sugar and serve with ice cream (if you want to gild the lily, so to speak).

Bacon Cheeseburger Meatloaf

2007-11-13T08:25:00.000-05:00

Bacon Cheeseburger Meatloaf (from Danae)
~
1lb ground beef
10 slices bacon, cooked and crumbled
8oz grated cheddar cheese
2 large eggs, lightly beaten
1/4 cup breadcrumbs
1/4 cup mayonnaise
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup ketchup
3 Tbsp. mustard
3oz can French Fried Onions
~
Preheat oven to 350.In large bowl, combine hamburger, bacon, cheese, eggs, breadcrumbs, mayonnaise, Worcestershire sauce, salt, and pepper. Mix well.In small bowl, combine ketchup and mustard. Stir 1/4 of mixture into meat mixture. Reserve remaining ketchup mixture.Press meat mixture into greased 9x5 loaf pan.Spread remaining ketchup mixture over loaf.Bake 40 minutes.Top with French Friend Onions and bake additional 10-15 minutes, or until done.Let stand 10 minutes before serving.
**NOTE: You can also add barbecue sauce to taste to give it a BBQ Bacon Cheeseburger taste!

Tuna Pasta

2007-11-13T08:22:00.000-05:00

Tuna Pasta (from Menus for Moms)
~
1 box (16 oz.) tri color pasta
1 can (6 oz.) tuna
1 package (12 oz.) frozen mixed vegetables
1 cup ranch dressing
~
Cook pasta according to package directions. About 5 minutes before pasta is finished cooking, pour frozen vegetables into boiling pot of pasta. Bring to a second boil. Drain. Place pasta/vegetable mixture in a bowl. Add can of drained tuna. Pour ranch dressing in and toss to coat.
This can be served warm or cold. If you want it warm, just drain and add tuna, dressing and toss. If you would like to serve it cold, drain pasta/vegetable mixture with cold water until cooled. Then add tuna and dressing and toss.

Chicken Cordon Blue

2007-11-13T08:20:00.000-05:00

Chicken Cordon Blue(From Menus for Moms)
~
1 package Pepperidge Farm Puff Pastry Sheets, thawed
1 1/2 cups cooked chicken, chopped
8 slices of deli ham
1 cup (4 oz package) Swiss cheese, grated
1 egg, beaten
~
Heat oven to 350°F. Roll out puff pastry sheets and cut into 8 evenly divided squares. Place a folded slice of ham in the center of each square. Evenly divide chicken and cheese between rectangles on top of ham. Pull up corners of rectangles to center and twist. Pinch edges to seal. Place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush tops with egg. Cook for 20-25 minutes or until golden brown.

Tangy Chicken Legs

2007-11-13T08:08:00.000-05:00

Tangy Chicken Legs (from Fix it and Forget it 5 Ingredient Slow Cooker Favo
~
8 chicken drumsticks
1/3 cup soy sauce
2/3 cup packed brown sugar
scant 1/8 tsp ground ginger
1/4 cup water
~
Place chicken in slow cooker.
Combine remaining ingredients in a bowl and spoon over chicken.
Cover and cook on low for 4-5 hours until chicken is tender but not dry.

Banana Cream Oatmeal

2007-11-11T10:36:00.000-05:00

Banana Cream Oatmeal
~
4 cups water
1/2 cup fat-free, sweetened condensed skim milk
2 cups old fashioned oats, dry
2 medium bananas, thinly sliced into 1/4 inch pieces
~
Spray a slow cooker with nonfat cooking spray. Place the water, condensed milk, and oats in the slow cooker. cover an cook on low for 6 hours. Add bananas 5 minutes before serving.) Serve warm.

Scotties

2007-09-17T10:36:00.000-04:00

Scotties
~
1 14-ounce package caramels
3 tablespoons margarine
3 cups Rice Krispies cereal
1 pound white chocolate
~
Melt margarine in saucepan and add caramels. Melt caramels over very low heat and stir often to keep from sticking or scorching. In a large bowl, pour caramel mixture over Rice Krispies. Mix lightly so you don't crush cereal. Form balls about an inch in diameter. Melt chocolate in saucepan over very low heat. Dip balls into white chocolate and place on wax paper until chocolate hardens.

Easy Yeast Rolls

2007-09-13T14:59:00.001-04:00

Easy Yeast Rolls (Paula's Home Cooking)
~
1 (1/4-ounce) package active dry yeast
3/4 cup water water (98 to 105 degrees F)
2 1/2 cups plus 1/2 to 1 cup prepared biscuit mix
1 tablespoon sugar
1/4 cup (1/2 stick) melted butter
~
Preheat oven to 400 degrees F.
Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2 to 1 cup biscuit mix.
Turn the dough out onto the surface and knead well, 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour.
Just before putting into oven, brush rolls with melted butter. Bake for 12 to 15 minutes, or until golden brown. Brush the rolls again with melted butter while they're hot.

Chef Jack's Corn Chowder

2007-09-13T14:56:00.000-04:00

Chef Jack's Corn Chowder (Paula's Home Cooking)
~
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
~
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Creamy Squash Soup

2007-09-13T14:54:00.000-04:00

Creamy Squash Soup (Paula's Home Cooking)
~
2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish
~
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired

Hottie Cupcakes

2007-09-13T08:40:00.000-04:00

Hottie Chocolate Cupcakes (Semi-Homemade Cooking with Sandra Lee)
~
12 tablespoons creamy triple-chocolate chip fudge frosting
1/2 cup (1 stick) unsalted butter, softened
1/3 cup brown sugar, packed
1 box moist dark chocolate cake mix
1 large egg
1/2 teaspoon cinnamon extract
1 teaspoon ground cinnamon
2 tablespoons canned jalapeno peppers, finely chopped
3 tablespoons water Nonstick cooking spray
Cocoa powder, for dusting Vanilla ice cream, to serve
~
Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.
* My dh and I liked these with his chili recipe. I will admit they are different, but yummy!

Honey Mustard Chicken

2007-09-13T08:33:00.000-04:00

Honey Mustard Chicken(from Mrs. Pear)
~
1/2 cup melted butter
1 cup honey
1/4 cup yellow mustard (kind you put on hot dogs)
1/4 cup Dijon mustard (can substitute yellow mustard, but is better if you don't!)
1 tsp - 2 tbsp curry powder depending on your tastes!
6-8 chicken breasts or equivalent chicken pieces
~
Place chicken in slow cooker, mix all other ingredients together and pour over chicken. Cook on low for 4-6 hours. (If chicken is frozen cook for 6-7 hours, and if you use chicken with the bone in adjust accordingly!)Excellent served with rice and veggies or a salad.In hot weather, cool the chicken, dice it, and serve over a salad. Chicken is also wonderful in chicken salad or as sliced chicken for sandwiches and wraps.To Freeze Cook the chicken, cool, slice or chop, put quantities you want in a freezer bag, spoon some extra marinade over top, and then freeze using the Zip Top Bag Method!

Swiss Chicken Casserole

2007-09-13T08:28:00.000-04:00

Swiss Chicken Casserole(from Kay)
~
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
~
Lightly grease crockpot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix.
Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.

Mom's Beef Vegetable Soup

2007-09-11T17:37:00.000-04:00

Mom's Beef Vegetable Soup
~
1 1/2 pounds ground beef
5 medium potatoes
1 (48 ounce) can tomato juice
1 can diced tomatoes
1 can peas
1 can corn
1 can green beans
~
Peel and cut potaotes into cunks. Boil until tender. Brown ground beef, drain. Add Tomato juice, diced tomatoes, peas, corn, green beans, and cooked potatoes. Simmer for 30 minutes.
~
Can also be cooked in crockpot on low for 6 hours. You do not have to cook the potatoes before putting in the crockpot. Also freezes well.

Dad's Easy Chili

2007-09-11T17:22:00.000-04:00

Dad's Easy Chili
~
1 1/2 pounds ground beef
1 (15 ounce)can dark red kidney beans (If you prefer less beans, use only 1/2 of can)
1 (15 ounce) can chili beans
1 (14 ounces)can diced tomatoes
1 (10 ounce) can tomatoes with green chilies
1/4 cup brown sugar (add more or less for desired taste)
~
Brown ground beef, drain. Add all the cans of beans and tomatoes and the brown sugar. Simmer for 30 minutes.
*This is a family favorite!

Sweet Potato Casserole

2007-09-11T12:21:00.001-04:00

Sweet Potato Casserole
~
3 cups sweet potaotes
1/2 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/3 cup milk
Topping
1/3 cup melted butter
1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
~
Boil and mash potatoes, and mix together ingredients. Put in a 9x13 inch baking pan. Make topping next. Topping: Melt butter and mix in other ingredients. Sprinkle on top of potato mixture, and bake 25 minutes at 350 degrees.
Note: I have also use 2 cups canned yams.

Corn Pudding

2007-09-11T12:09:00.000-04:00

Corn Pudding
~
3 eggs, beaten
3 Tbsp flour
3 Tbsp sugar
1/2 tsp salt
1 cup half and half
1/8 tsp. pepper
2 cups corn (white cream style)
2 Tbsp butter
~
Mix all ingredients except butter, pour in greased dish. Melt butter and pour over top. Bake at 350 degrees F for 1 1/4 hours.
Note: My mom made this every Thanksgiving and Christmas. Yummy!

Festive Scalloped Corn

2007-09-11T12:05:00.001-04:00

Festive Scalloped Corn
~
1/3 cup chopped green onions
3 eggs
1 can (14.75) cream style corn, undrained
1 can (11 oz) whole kernel corn with red and green bell peppers, drained
1 pkg. ( 8 1/2 oz) corn muffin mix
1 cup reduced fat sour cream
2 Tablespoons butter or margarine, melted
1/8 teaspoon ground red pepper
~
Preheat oven to 375 degrees. Spray pan with nonstick cooking spray. Chop onions. In medium bowl, whisk eggs. Add onions and remaining ingredients; mix until well blended. Pour into baking pan. Bake 35-40 minutes or until edges are golden brown. Makes 10 servings.

Pumpkin Streusel Muffins

2007-09-11T11:32:00.000-04:00

Pumpkin Streusel Muffins(from Amy)
~
1 package yellow cake mix (you can try different variations with other cake mixes too!)
1 can pumpkin (15 ounces)
1 egg
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
~
Crumb Topping:
1/2 cup packed brown sugar
1/8 cup all-purpose flour
1/2 t ground cinnamon
1 T butter
~
Preheat oven to 350 degrees. Mix all the muffin ingredients together and pour into a greased muffin tin. Combine brown sugar, flour, ground cinnamon, and butter to make the topping. Cut the topping together with a fork until it resembles a coarse cornmeal. Sprinkle topping on the top of the muffins before baking. Bake for 20-25 minutes (my muffins took 22 minutes).
**Weight Watchers version contains only the cake mix and pumpkin- no egg and no oil. You could add the spices though!**

Mimo's Famous Carmels

2007-09-11T11:23:00.000-04:00

Mimo's Famous Carmels
~
2 Cups Sugar
1 square (8Tbs) Butter (DON'T USE fake stuff, use the real deal)
1 Cup Karo Syrup
1 Can evaporated Vitamin D milk (makes the cooking faster!)
1 tsp. vanilla
~
Mix together and bring to boil 1st 3 ingredients. Add milk slowly and keeping it at a boil until firm ball stage.Firm Ball Stage: Have a couple of small cups of cold water handy. When the carmel starts thickening up and the boiling changes to instead of looking watery it looks thicker and more like bubbling lava, take a spoonful of carmel and drop it into one of the cups of cold water. Put your fingers in and play with the carmel. If it falls apart, it's not at the firm ball stage. You want to be able to make a ball with it, that is firm, but not hard. Hard ball stage, you've cooked it too long. DON'T over cook!Take off heat, add vanilla and pour into greased 8x8 pan and cool before serving. I've also added black gel food coloring and a couple of teaspoons of Anise (both found at cake and candy making stores), to make licorice flavored carmel, my dh LOVES it!

Apple Cinnamon Jelly

2007-09-11T11:19:00.000-04:00

Apple Cinnamon Jelly
~
4 cups apple juice
5 cups sugar
1 box fruit pectin
1/2 cup Red Hots candy
~
Measure sugar; set aside. Stir pectin into apple juice. Add red hots and let them melt. Bring to a full boil over high heat, stirring constantly. Add sugar all at once; stir. Return to full rolling boil. Boil hard for one minute; stirring constantly. Remove from heat. Skim foam if necessary. Carefully ladle into hot sterilized jars, leaving 1/4 inch headspace. Adjust the caps. Process for 10 minutes in a boiling water canner. Remove jars from canner. Let jelly cool for 12-24 hours. Check lids for seal by pressing down on the center of the lid. If the lid springs up, it has not sealed and should be stored in the refrigerator.
Note: These make really nice Christmas gifts, as the jelly is a very pretty red.

Sweet Potato Souffle

2007-09-11T11:16:00.000-04:00

Sweet Potato Souffle
~
3 cups sweet potaotes
1/2 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/3 cup milk
~
Topping
1/3 cup melted butter
1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
~
Boil and mash potatoes, and mix together ingredients. Put in a 9x13 inch baking pan. Make topping next.Topping: Melt butter and mix in other ingredients. Sprinkle on top of potato mixture, and bake 25 minutes at 350 degrees.Note: I have also use 2 cups canned yams.

Chocolate Souffle

2007-09-11T11:13:00.000-04:00

Chocolate Souffle
~
2/3 c. sugar
2 tbsp. cornstarch
1 c. milk
2 chocolate squares
4 eggs
2 tbsp. butter
1 1/2 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cream of tartar
~
Butter and sugar a 1 quart souffle dish. Prepare souffle collar to help extend depth of the dish. Combine sugar, cornstarch, milk and unsweetened chocolate in saucepan. Cook, stirring constantly until mixture thickens and chocolate melts. Boil for 1 minute and remove from heat. Separate eggs. Beat egg yolks until thick and add to chocolate mixture. Stir in butter and vanilla. Cool to room temperature.

Mimo's Red and Green Popcorn Balls

2007-09-11T11:03:00.000-04:00

Pink and green popcorn balls, with Mimo's recipe!
~
1/2 tsp. salt
1/4 C. butter
1 tsp vanilla
2 qts. popped popcorn (about 1/2 cup unpopped)
1/3 C light corn syrup
1 C. granulated sugar
1/3 C. water
Food coloring. My kids like pink (red die) and green.
~
Pop the popcorn and set aside in a large greased bowl.Put sugar, corn syrup, butter, water, and salt in a medium saucepan.Place pan over medium heat and stir constantly until mixture comes to a boil.Stop stirring and let syrup cook until it reaches 270 degrees F. on a candy thermometer. (Or until hard ball stage, see my carmel recipe for checking ball stages.)Remove pan from heat and stir in vanilla.Pour over popcorn, stirring constantly until popcorn is all coated. Let it cool slightly. Grease hands and form balls.Makes 12 medium popcorn balls.

Pumpkin Cheesecake Bars

2007-09-11T10:10:00.000-04:00

Pumpkin Cheesecake Bars
~
1 (16-ounce) package pound cake mix
3 eggs
2 T melted butter
4 tsp pumpkin pie spice
1 (8-ounce) package softened cream cheese
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
1/2 tsp salt 1 cup nuts, chopped
~
Preheat oven to 350 degrees In large bowl, combine cake mix, one egg, butter and 2 tsp pumpkin pie spice Stir until crumbly. Press into bottom of 15-x 10 inch jelly roll pan In a large mixing bowl, beat cream cheese until fluffy Gradually add in sweetened condensed milk, two eggs, pumpkin, remaining two tsp of pumpkin pie spice and salt. Mix well Pour over crust and sprinkle with nuts Bake at 350 degrees for 30 to 35 minutes or until set Chill and cut into bars Store in fridge Bars are best when thoroughly chilled

Butterscotch Blondies

2007-09-11T09:36:00.000-04:00

Butterscotch Blondies
~
1 (18.25 ounce) package yellow cake mix with pudding
1/3 cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
~
1.Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.

2.Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.

3.In small bowl, beat EAGLE BRAND®, remaining 2 eggs and vanilla. Pour evenly over chips.

4. Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.

Carmel Delights Girl Scout Cookies

2007-09-11T09:35:00.000-04:00

Carmel Delights

Ultimate Maple Snickerdoddles

2007-09-11T09:33:00.000-04:00

Ultimate Maple Snickerdoodles
~
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar
~
1.Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.

2.In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.

3.Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

Heath Bar Cookies

2007-09-11T09:31:00.000-04:00

Heath Bar Cookies

2007-09-11T09:29:00.000-04:00

Butterscotch Cake
~
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch
pudding mix
1 cup milk
1/2 cup vegetable oil
4 egg whites
1/4 cup confectioners' sugar for dusting
~
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2.In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.

3.Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.

Butterscotch Fudge

2007-09-11T09:28:00.000-04:00

Butterscotch Fudge
~
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) package butterscotch chips
1/2 (11 ounce) package white chocolate chips
1 teaspoon butter flavored extract
1 teaspoon rum flavored extract
~
1.In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.

Butterscotch Muffins

2007-09-11T09:25:00.000-04:00

Butterscotch Muffins
~
2 cups all-purpose flour
1 cup sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon
~
1.In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.

2.Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Rich Butterscotch Bars

2007-09-11T09:22:00.000-04:00

Rich Butterscotch Bars
~
1 (11 ounce) package butterscotch chips
1/2 cup butter (no substitutes)
2 cups graham cracker crumbs (about 32 squares)
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans
~
1.In a large microwave-safe bowl, heat the chips and butter on high for 1-1/2 to 2 minutes or until chips are melted, stirring every 30 seconds until smooth. Add the cracker crumbs; set aside 2/3 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. baking pan.
2.In a small mixing bowl, beat cream cheese until smooth. Add the milk, egg and vanilla; mix well. Stir in pecans. Pour over the crust. Sprinkle with reserved crumb mixture. Bake at 325 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator

Mom's Chocolate Gravy

2007-09-11T09:14:00.000-04:00

Mom's Chocolate Gravy
~
1 cup granulated sugar or Splenda sugar substitute
1 tablespoon butter
1 1/2 cups milk
2 tablespoons flour
3 tablespoons unsweetened cocoa powder (we prefer Hershey's)
~
Mix all the dry ingredients in a heavy saucepan with a whisk. Using a whisk blends everything better than a spoon. Stir in the milk. Cook over medium heat stirring constantly. Remove the pot when the mixture is thick like pudding. Add the butter. Stir in until completely melted. Serve over biscuits with a teaspoon of butter dolloped on top.

Chocolate Gravy

2007-09-11T09:11:00.000-04:00

Chocolate Gravy
~
2 cups milk
4 tbsp cocoa
4 tbsp sugar
4 tbsp flour
~
Mix dry ingredients in a bowl. Slowly bring Milk to just below boil. (Do not boil!)
Whisk in Dry mixture. Stir almost constantly until gravy thickens.
Easy and fun for the family. Good over scrambled eggs or biscuits

Unbeatable Sausage Gravy and Biscuits

2007-09-11T08:58:00.000-04:00

Unbeatable Sausage Gravy and Biscuits (from MJ)
Start to Finish: 20 minMake this Southern favorite extra-easy with only six ingredients.

Ingredients:
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

Gravy:
12 oz. bulk pork sausage ( I have used ground turkey )
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 cups milk
Preparation Directions:
1 . Heat oven to 350°F. Bake biscuits as directed on can.
2 . Meanwhile, crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.
3 . With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.
*I made this and it turned out really well. The only problem I had was that my sausage must have been lean because it did not make much grease, so I added a tablespoon of Crisco and it did great. Yummy recipe! Will make again sometime!

Sweet Potato Biscuits

2007-09-10T19:50:00.000-04:00

Sweet Potato Biscuits (from Rachel)
These are really easy and a nice side dish for fall meals. I use canned sweet potatoes because it's just so much easier than cooking and mashing fresh.
Ingredients:2 1/2 cups bisquick1/2 cup butter, softened1 cup mashed cooked sweet potatoes1/2 cup of milk
Preheat oven to 450 degrees. Mix all ingredients together until you have a soft dough.
Roll dough out on a surface dusted with bisquick until it is 1/2 inch thick and cut with cookie cutters. I use regular cups because I'm pretty boring but the picture used pumpkin shaped cookie cutters and they looked really cute.
Place with edges touching on an ungreased cookie sheet. Bake 10-12 minutes or until golden brown.

Cinnamon Biscuits

2007-09-10T09:39:00.000-04:00

Cinnamon Biscuits
~
Mix together ½ cup of softened butter and 2 cups of self rising flour (make your own self rising flour by adding 1 ½ teaspoons of baking powder and a ½ teaspoon of salt to 1 cup All-Purpose Flour.)
Stir in 3/4 cup of buttermilk (make your own buttermilk by adding 1 Tablespoon of lemon juice to 1 cup of whole milk. Stir and let sit for 15 minutes)
Do not over-stir. Scrape out onto floured surface, sprinkle with flour, and lightly pat down.
On top of dough sprinkle: 3/4 cup brown sugar, ½ cup raisins (I used golden raisins), ½ cup chopped pecans, 2 Tablespoons of cinnamon.
Fold dough over 4 (or so) times. Don’t over-fold. Pat down lightly and use a cup to cut out your biscuits.
Bake at 450 degrees for 8 to 10 minutes.
In a small bowl, mix together 2/3 cup melted butter, 1 to 1 ½ cup powdered sugar, 1 teaspoon vanilla, and 1/4 cup cream. Pour over hot biscuits. Yum!
From: Tiany http://www.homeschoolblogger.com/AussieinAmerica/388277/?#c7

California Spanish Salad

2007-09-10T09:37:00.000-04:00

California Spanish Salad from An Oridinary Mom
~
1 head lettuce
2-3 tomatoes, diced
1/2 cup pitted sliced black olives
1/2 cup sliced green onions
1 cup corn chips, mashed coarsely (I prefer the Fritos brand.)
1 can tuna OR 1 can chicken (Often times I use rotisserie chicken from Costco which I debone and shred.)
1/2 cup shredded cheddar cheese
Dressing
1/2 cup mashed avocado (I simply use a whole one.)
1 Tablespoon lemon juice
1/2 cup sour cream (I use fat free.)
1/3 cup vegetable oil
1 clove of garlic, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
Blend thoroughly in a blender.
Mix with greens and enjoy

Swiss Tuna Melts

2007-09-10T09:35:00.000-04:00

SWISS TUNA MELTS (From Karen http://familybriefs.com/?p=171)
~
1 can (12.5 oz) tuna, drained, flaked
1 1/2 c. (6 oz) KRAFT Natural Shredded Swiss Cheese
3/4 c. MIRACLE WHIP dressing
1/2 c. each chopped celery and chopped green onions (I sometimes leave the onions out)
1/2 tsp each dill weed, salt, and pepper
4 slices of bread (I used Rye bread this time - yumm!)
1 tomato, thinly sliced
1 pkg (6 oz) KRAFT Natural Swiss Cheese Slices
~
Mix tuna, shredded cheese, MIRACLE WHIP, celery, onions, and seasonings. Spread tuna mixture on bread; top with tomato and cheese slices. Place on cookie sheet. Broil 1-2 minutes or until cheese begins to melt (I let mine cook a little longer until the cheese actually begins to brown just a little).
Makes 4 “sandwiches”

Bacon Bites

2007-09-10T09:32:00.000-04:00

Bacon Bites (From Palm Tree Fanatic)
~
2 pkgs crescent rolls
1 (8oz)Block of Cream Cheese(melted)
small onion, chopped
some REAL bacon bits ( I do not have an exact measurement )
~
Roll out the crescent rolls then mix the filling ingredients and spread across the rolled out crescent roll. This is then rolled up and pinch the ends, bake in 350 degrees until lightly browned( I think 10 min) Then enjoy!

Snickerdoodle Cupcakes

2007-09-09T14:46:00.000-04:00

Snickerdoodle Cupcakes (from Amy) Adapted from The Cake Mix Doctor)
(these can be made into a cake too- whichever you prefer)
1 package plain white cake mix
1 cup whole milk
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
~
Frosting:
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon
~
Preheat oven to 350 degrees and flour & grease 2 9" pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once). Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.Beat butter until fluffy for frosting. Add all other ingredients.Note: I froze half of these (without frosting) to keep in our freezer for another occasion. They freeze very nicely!
~
Note: These are sooo good and easy!

Cristina's Killer Dip

2007-09-06T08:01:00.000-04:00

Christina's Killer Dip(from Trista)
~
1 package ranch dressing mix
1 (8 ounce) package cream cheese, at room temp
1 (8 ounce) container sour cream
1 cup of shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself)
1 (8 ounce) package frozen chopped spinach
~
Defrost the spinach.Place it in a colander and press it until as much moisture as possible is removed. Mix all ingredients (1/2 of the cheddar), and blend well.Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350 degrees.Remove from oven.While still hot top it with remaining cheese, heat in oven again for 5 minutes.Remove and cool below lava stage and serve.Goes well with tortilla chips.

Beef Stuffed Peppers

2007-08-12T18:11:00.001-04:00

Beef Stuffed Peppers(adapted from The Southern Living Cookbook)

~

4 large green peppers

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced

1(8 oz) can tomato sauce

1(8 3/4 oz) can whole kernel corn, drained

2 teaspoons chili powder

1/2 teaspoon salt

1/2 cup(2 oz) shredded Cheddar cheese

~

Cut off tops of green peppers; remove centers and discard. Cook peppers 5 minute in boiling water; drain peppers, and set aside.

Cook ground beef and onion and garlic in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and next three ingredients.

Stuff peppers with meat mixture, and place in a baking dish. Bake at 350 degrees f for 15 minutes. Sprinkle tops of peppers with cheese; bake an additional 5 minutes.

Yield 4 servings

A family favorite****

1,2,3,4 Cake

2007-08-10T15:00:00.000-04:00

1,2,3,4 Cake
~
1 cup butter
2 cups sugar
3 cups flour
1 heaping tsp baking powder
3/4 cup milk
4 eggs
1 tsp vanilla
~
Cream butter and sugar. Add flour and baking powder gradually. Add milk and eggs. Beat thoughly. Add vanilla. Bake in greased and floured pan for approximately 30 minutes at 350 degrees.

Jello Punch

2007-08-10T10:52:00.000-04:00

JELLO PUNCH(from Debbie J.)
1 (6oz) or 2 (3oz) pkg. jello
3 c. sugar
2 qts boiling water
3/4 c. lemon juice
1 (46oz) can pineapple juice
2 qts cold water
2 qts ginger ale
Choose the flavor of jello according to the color of punch desired. Dissolve jello and sugar in boiling water. Add remaining ingredients, EXCEPT GINGER ALE. Pour in containers and freeze. Just before serving, add ginger ale. Remove from freezer long enough to become slushy in your punch bowl. Then add the ginger ale. Keep other containers in the freezer for future use. Makes approximately 50 cups.
It is good to freeze these in gallon freezer bags. A person to hold the bag while you pour is helpful. Then stand them up in a large pot or other container until frozen to prevent spillage.

Carmel Apple Cider

2007-07-24T09:23:00.000-04:00

Caramel Apple Cider(from Jodi)
¼ c heavy cream
¼ c brown sugar
3 c cider
½ c water
~
Caramel whipped cream
½ c heavy cream
1 Tbsp brown sugar
~
First, bring the cream and brown sugar to a boil in a saucepan over med heat. Stir in the cider and water, and raise the heat to med/high, heating just until the cider begins to steam, about 4 minutes. Divide among 4 mugs, top each with 2 Tbsp of the caramel topping.
~
Topping:In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form

Pina Colada-Flavored Smoothies

2007-07-24T09:21:00.000-04:00

Piña Colada-flavored Smoothies(from Renee)
32 oz. vanilla yogurt
1 small can cream of coconut (not coconut milk)
15 oz. pineapple chunks, drained
1-2 cups ice Maraschino cherries, for garnish
Combine all ingredients except cherries and blend until smooth. Serve topped with a cherry. Makes 6 smoothies.

Brazillian Limeade

2007-07-24T09:18:00.000-04:00

Brazilian Limeade(from Summer)
* courtesy of my husband who lived in Brazil for two years
3 cups water
1/2 cup ice
2 medium limes, whole
1/3 cup sugar
1/3 cup sweetened condensed milk
1.Place all ingredients in a blender and blend until smooth
2. Taste and add more sugar if needed.
3. Drink immediately. Do not store in the fridge. If stored, the drink will become very bitter due to the lime peel within.

Peanut Butter Cup Cookies

2007-07-13T10:15:00.000-04:00

Peanut Butter Cup Cookies
~
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
~
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Steaming Hot Holiday Punch

2007-07-13T10:07:00.000-04:00

Steaming Hot Hoilday Punch
~
3 cups apple juice
3 cups orange juice
6 cups cranberry juice
3/4 cup maple syrup
2 tsp powdered sugar
1 1/2 tsp cinnamon
3/4 tsp cloves
3/4 tsp nutmeg
~
Combine all ingredients in a large, heavy pan. Bring to a boil and turn to simmer for a few minutes. Put punch in a crock pot on low to keep warm.

Note: This is one of my favorite holiday recipes and we make it every year. When I went on a trip to Rhode Island with work, we went to a cooking school held by Johnson and Wales and this was a recipe that I have used every since!

Taverns

2007-07-12T16:55:00.000-04:00

Taverns(from MJ)
~
1 pound ground beef, or equal amount of shredded beef or pork
1/2 - 3/4 cup chopped onion
1 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper
1/2 cup chili sauce
1/4 cup brown sugar
1 Tbs. white vinegar
1 Tbs. prepared mustard
8 oz tomato sauce OR ketchup
1/4 cup orange juice
~
Brown the ground beef, onion, and garlic in skillet until cooked. Drain the grease from the skillet. Add remaining ingredients to meat mixture and simmer until heated through. If you use tomato sauce you will want to let it simmer for at least 30 minutes or it will taste"tomato-ey". If you're in a hurry, use ketchup. If this is too thick you can add a bit of water, or more juice, ketchup, or some honey. A dash of soy sauce or Worcestershire sauce is good too. Ladle on hamburger buns.Although not traditional, you can also serve over bread, rice or noodles, depending on what you happen to have around. Serves 6 polite people or 2 teenage boys.
Crockpot: I browned the ground meat, onions and garlic and mixed the remaining items together in the pot. Combine and heat on low 4-6 hours.

Slow Cooker Pork Chops

2007-07-12T16:51:00.000-04:00

Slow Cooker Pork Chops(from Grace)
~
Pork Chops
1 can Chicken broth
1 pkg dry onion soup mix
~
Combine all in Slow cooker.Cook on low for 8 hours or on high for 4

Taco Soup

2007-07-09T17:36:00.000-04:00

TACO SOUP ( from Eden)
~
2 pounds ground beef
1 onion, chopped
1 pkg taco seasoning
1 can kidney beans
1 can corn
46 oz tomato juice
2 T sugar
~
Brown beef and onion. Add to crock pot along with remaining ingredients and cook all day. Serve with shredded cheese, sour cream and Fritos.

Chicken Hurry

2007-07-09T16:48:00.000-04:00

Chicken Hurry (from Amy)
~
1-2 lbs chicken pieces (I used around 1lb of tenders.)
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 envelope onion soup mix
~
Place chicken pieces in a 9x13 casserole dish. Combine remaining ingredients and pour sauce over chicken. Cover tightly with foil and bake for one hour.

Easy Spaghetti Bake

2007-07-09T14:55:00.000-04:00

Easy Spaghetti Bake(from Little Cooks in the Kitchen)
~
Thin Spaghetti
8 oz sour cream
8 oz cream cheese
1 lb ground beef
1-2 jars spaghetti sauce
2-4 cups mozzarella cheese
~
Cook spaghetti noodles (I never know how much - I just cook a lot and then use what I need!) Brown ground beef and mix in with favorite spaghetti sauce (I usually use about 1 ½ jars of sauce, but you can use however much you want.) Mix sour cream and cream cheese together. Put the noodles in the bottom of the 9X13 pan. Spread noodles with sour cream/cream cheese mixture and top with mozzarella cheese (however much you like). Top with meat sauce. Bake at 350 for about 30-40 minutes - until warmed through and cheese is melted. This dish freezes great! I usually put it into 2 smaller pans and freeze one of them.