Friday, December 9, 2011

Butter Cream Icing (the one I use on the raspberry filled cup cakes)

1/2 cup Crisco
1/2 cup Blue Bonnet Margarine
4 cups powdered sugar
1 tsp vanilla
1/2 tsp lemon extract
pinch of salt

Cream the above ingredients together then add:
3 Tbs cream or 2 1/2 Tbs milk

"Your So Vain" Sugar Cookies

1 cup softened Butter/Margerine
1 1/2 powdered sugar
1 egg
1 tsp vanilla
2 1/2 cup flour
1 tsp soda
1 tsp cream of tarter

Mix ingredients.
Chill 2-3 hours.
Roll out to desired thickness& cut into shapes.
Bake 375 for 7-8 min on greased cookie sheet.

Friday, November 25, 2011

Wilma's Green Chili

Pork chops or roast cut up
brown in skillet with oil
large bottle of salsa
cook till tender (45 to 60 min)
Serve with tortillas or rice.

Thursday, October 20, 2011

Mushroom and Black Bean Crock Pot Chili

This recipe was good, but I'd be lying if I said I could eat it without sour cream and chips, cause this stuff is hot.

- 1 pound ground turkey or chicken
– 1 pound mushrooms, any variety, sliced
- 2 cans of black beans, drained and rinsed
- 5 1/2 cups fat free vegetable broth
- 2 medium onions, chopped
- 1 can corn kernels, drained and rinsed
- 1 large zucchini, chopped
- 8 ounces tomatillos, husked, rinsed and chopped
- 2 fresh jalapenos, seeded and finely chopped
- 1 6-ounce can tomato paste
- 1/4 cup water
- 2 tbsp fresh lime juice
- 1/4 cup mustard seeds
- 1 tsp extra-virgin olive oil
- 2 tsp ground cumin
- 2 tbsp chili powder
- 4 garlic cloves, minced
- 1 tsp ground cardamom
- 2 tbsp minced canned chipotle peppers in adobo sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced tomatoes
- 1/2 cup reduced fat sour cream

Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, garlic, mushrooms, corn, jalapenos, zucchini, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, lime juice, tomato paste, salt & pepper and chipotles; mix well.
Place the beans in a 5- to 6-quart crock pot or slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours. Garnish with sour cream, cilantro and diced tomatoes right before serving

Entire recipe makes 10-1.5c servings

recipe adapted from here

Lettuce Wraps

The ingredients on this have varied for me, depending on what I have at home, but they have never done me wrong. This recipe is for about 2 people.

1lb ground chicken breast
1/2 medium onion, minced
1-2 carrots, shredded
1/2 cabbage, shredded
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced (I don't add hardly that much)
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1 Tablespoon peanut butter
1/2 Tablespoon honey (I use Splenda)
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped (Paul isn't a fan)
1/4 cup peanuts (I've never added them)

1 head lettuce, cut into 2 halves

Sauté the onions and chicken. Add the veggies and cook until tender. Add the remaining ingredients and serve on lettuce leaves.

Wednesday, July 27, 2011

Corn meal cresent rolls

Buttery Cornmeal Crescent Rolls
*Makes 2 dozen rolls
2 cups milk
2/3 cup yellow corn meal
1 ½ tablespoons instant yeast
½ cup (1 stick) butter
1/3 cup granulated sugar
1 teaspoon salt
3 large eggs
5 ½ - 6 cups flour
Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn't boil. Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.
Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.
Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape. Place each roll on a lightly greased or silpat- or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

Tuesday, July 26, 2011

Best Bean Dip Ever

I decided to post this because I saw some friends Pinning a hot bean dip recipe, and felt bad that they were going to settle for such a mediocre dip, when there is something so much better for the same amount of work.

I had no idea that this bean dip was anything special until I was older. I knew it was delicious, but it was the one I grew up on, and I guess I figured that everybody ate something similar with chips. I had no idea that people choked down cold 7-layer dips until I was older.

I actually think that I first had it when my aunt made it when I was really little, and it has been a staple ever since. This could obviously be adjusted to make it a full 7 layers, but this is what we usually add, probably since most of this stuff is always in the house.

2-3 cans of refried beans
1pkg cream cheese, softened until easy to spread
2 green onions, chopped
salsa (enough to layer the pan as thick as you like)
cheese (enough to layer in the pan as thick as you like)

Preheat the oven to 350-degrees. Layer the ingredients in the pan (beans on bottom, cream cheese, salsa, cheese, and I like the green onions on top so you can see them, but you can put them under the cheese if you prefer). Bake for 30 minutes or until the cheese is hot and bubbly...serve hot with tortilla chips and wait for the compliments to come pouring in.

Note: you can also microwave this until the cheese is hot and bubbly as well, if you don't have time to bake it.

Friday, July 22, 2011

Cauliflower Crust Pizza

I just tried this recipe from Eat. Drink. Smile. It was no deep-dish, brick-oven, hearty, heavy slice of indulgence, but it satisfied my endless hankering for pizza.

Cauliflower Crust Pizza

Serves 2; Adapted from this bulletin board.


1 cup cooked, riced cauliflower
1 cup shredded reduced-fat mozzarella cheese (6 PointsPlus)
1 egg, beaten (2 PointsPlus)
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*


To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. (I used my pizza stone and had it preheating while I made the crust).

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round.

Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).


*Note that toppings need to be precooked since you are only broiling for a few minutes.

TOTAL POINTS PLUS: 8 (for crust only...not including the added toppings)

Sunday, July 3, 2011

Creamy Tomatillo Dressing

3/4 jar ranch dressing
1/2 bunch cilantro
1 clove garlic
2 medium tomatillos
1 jalapeno (remove ribs and seeds to reduce heat if desired)
Juice of 1 lime
Crushed red pepper (optional)

Combine all ingredients in a blender and blend until smooth.

Great on Chicken Chile Salad.

Chicken Chile Salad

 5c. Chicken Breast
1/2c. salsa
1 Tbs cumin (or less)
1/2c. brown sugar (or to taste)
4oz can green chiles
6oz (1/2 can) Sprite

Combine ingredients in a slow cooker on low for 5-6 hours. Shred chicken and return to slow cooker for 1 hour. Thicken the juices with cornstarch and water if desired.

Serve with salad, creamy tomatillo dressing, tortilla chips, and lime.

Saturday, July 2, 2011

Vanilla Ice Cream

4 eggs
2 1/4 cups sugar
5 cups milk
4 cups cream
4 1/2 teaspoons vanilla
1/2 teaspoon salt
Beat eggs.
Gradually add sugar to beaten eggs until mixture is very stiff.
Add remaining ingredients and mix thouroughly.
Pour into gallon ice cream freezer. Layer ice and rock salt in freezer.
Crank until ice cream is thick.

Tuesday, May 24, 2011

Large Crepes (this is a good one for the big crepe maker)

8 eggs
3 cups milk
3 cups flour--add slowly to above to avoid lumps
1/2 tsp. salt

makes 22 large crepes

cornmeal crepes

3 eggs
1 c. water
1 c. buttermilk
1 t. salt
1 c. flour
1 c. cornmeal
3 T. butter

Regular Crepes

3 eggs
1 c. water
1 c. milk
1/2 t. salt
1 c. flour
2 T. melted butter

Dessert Crepes

4 eggs
1 c. water
1 c. whipping cream
1/4 t. salt
1 c. flour
2 T. sugar
3 T. butter
1 t. vanilla

Sunday, May 8, 2011

Swedish Torte

4 egg yolks (save whites for meringue)
1/2 cup granulated sugar
5 Tbs milk
6 Tbs. melted butter
1 cup white flour
1 tsp. baking powder
5 tsp vanilla sugar
or 1 tsp vanilla extract
1 cup sugar for meringue mixture
1 pt. whipping cream, Whipped and sweetened to taste
2 pts. fresh or frozen raspberries or fruit of choice

Line a large baking sheet with parchment paper.
Beat egg yolks and 1/2 cup sugar.
Add melted butter and milk.
Blend dry ingredients
together and add to liquids. Blend.
Put batter into prepared baking sheet.
Beat egg whites while gradually adding sugar.
Beat until stiff peaks form. Spread meringue on top of cake batter. Bake at 350 degrees for about 20 minutes or until light brown in color.
Remove from oven and cool about 10 minutes. Remove from pan, peeling away parchment paper. Cut in half and place on seving platter.
Fill with sweetened whipped cream and berries.
Please note - the meringue will crack when you cut it and fill the cake. This is how it's supposed to look so don't worry!

Wednesday, May 4, 2011

Kevin's (should be famous) toasted cheese sandwich (or pannini)

These are seriously yummy sandwiches. I remember the first time Kev made one, I said that it seemed like it was a little much...butter, cheese and bacon. I asked Kev for a bite cause it smelled to good...oh boy it is soooo good!
Nothing gourmet about this puppy, just good old every day processed food...YummO!

These amounts are per sandwich

2 slices of sturdy white bread
3 slices bacon, good kind, cooked and drained
2 slices of Kraft American Cheese, unwrapped
Butter, enough to coat one side of each piece of bread
opt. for extra flavor smash fresh garlic into the butter (do it for extra yumminess)

take one piece of bread and place one piece of cheese then 3 pieces of bacon and another piece of cheese cover with last piece of bread. Spread out side of sandwich with butter and grill or put in pannini press. Done when each side is browned to your desired doneness.

Refried Beans with Bacon

2 strips bacon, sliced
1/2 medium onion, diced
2/3 cup chicken broth
1/4 tsp. cumin
1 can pinto beans, drained and rinsed
salt and pepper
Shredded or grated manchego cheese, sliced scallions or chopped cilantro

Heat a heavy-bottomed pan over medium heat and add the bacon. Fry until the bacon is cooked and starting to crisp. If you are using excessively fatty bacon, you may want to pour off some of the drippings. Otherwise, leave everythingg in there as-is.

To the pan, add the onion and cook until tender. Stir in the garlic until fragrant, and tehn the chicken broth, cumin, beans, and salt and pepper to taste. bring the mixture to a light boil and continue to simmer for 10 minutes (or for as long as you want, if you want to time it with your main dish).

Use a bean masher to press down on the beans, and mash to your desired consistency (adding more broth if necessary). Once plated, top with the cheese and sliced scallions or cilantro.

Skinny Zucchini Soup WW

1/2 small onion, coarsly chopped
4 garlic cloves, minced
3 med. zucchini, skin on cut into large chunks
32 oz. of chicken broth (or 32 oz. water plus boullion)
2 tbsp light sour cream
Salt and pepper to taste (Jane's crazy mixed up is best)

combine chicken broth, onion, garlic and zucchini in a emdium pan and cook.
Bring to a boil, lower to simmer and cover. Simmer until tender (20ish min.) Remove from heat, pour into blender and puree add sour cream and serve hot with parmesan cheese.

Tuesday, May 3, 2011

Baked Garlic Fries

1 Tbs. Olive Oil (3 PointsPlus)
3+ Cloves Garlic
1 egg white, beat until light and frothy (1 Point Plus for 3 egg whites, so I don't count it)
6 medium potatoes cut into fries (4 PointsPlus per 7oz cooked)
Seasoning (salt, season salt, garlic salt, pepper, parmesan cheese, etc)

Preheat oven to 450-degrees. Combine oil and garlic into large, microwavable bowl and let garlic infuse for several minutes. Add potatoes and toss in oil. Add egg white to potatoes and toss. Cover bowl with plastic wrap and microwave on high for 4-6 minutes, until edges become translucent, to soften potatoes.

Place potatoes in a single layer on a greased baking sheet and season to taste. Bake for 45 minutes or until golden and crispy, tossing a few times while cooking.

PointPlus Value: Weigh the potatoes and account for the oil divided by the amount of serving you make.

These are way easy and pretty ordinary, but I love having a guilt-free, filling finger food (I just have to give myself time to cook them).

Tuesday, April 19, 2011

Chocolate Mousse Ice Cream

2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semisweet chocolate chips

1.In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
2.While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.

Monday, April 18, 2011

Chicken Fricassee with Dumplings

4 1/2 to 5 pound chicken, cut up
1 cup flour
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
Shortening or veg oil
1 cup water
3 tablespoons flour
Dumplings (below)

Wash the chicken and pat dry. Mix 1 cup flour, the salt, paprika and pepper; coat chicken with the flour mixture. Heat a thin layer of shortening in a large skillet or dutch oven and brown chicken over medium heat. Drain off fat and reserve.

Add water to the skillet. Cover and simmer until the chicken is for-tender, 2 1/2 to 3 1/2 hours, adding more water if necessary. Remove the chicken and keep warm while making the gravy. Pur the liquid from skillet and reserve.

To make the gravy, heat 3 tablespoons of the reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring until the mixture is smooth and bubbly. Remove from heat. Add eenough milk to the reserved liquid to measure 3 cups and pour into the skillet. Heat to boiling, stirring constantly, boil and stir 1 minute.

Return chicken to the gravy in the skillet. Prepare dough for Dumplings and drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes. Cover and cook 20 minutes longer.
6 to 8 servings.


1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Measure flour, baking powder and salt into a bowl. Cut in shortening thoroughly with a pastry blender until mixture looks like meal. Stir in the milk.

Opt. If you like, mix a couple of tablespoons of snipped chives or parsley into the dumpling batter. Or add more flavor to chicken by adding sliced onions, celery , carrots or you favorite herbs to simmering chicken.


1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape the dough by rounded teaspoonfuls into balls the size of small walnuts. Mix 2 tablesppons sugar and the cinnamon. roll the balls in the sugar-cinnamon mixture and place them about 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes or until set. (the cookies puff up first, then flatten out. )Immediately remove the cookies from the baking sheet. Makes about 6 doz. cookies.

Thursday, April 7, 2011

Lemon Cream Chicken

This is sooo Delicious and easy

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1/4 cup butter, cubed
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound fresh mushrooms, sliced

In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.

Add broth to the drippings. bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.

Combine remaining flour and cram until smooth; stir into skillet. bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.

Ocean Water

3 Tablespoons water
2 Tablespoons sugar
1 teaspoon coconut extract
2 drops blue food coloring
2 12-oz cans cold Sprite

Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, stir to dessove all the sugar. Allow this syrup to cool. Add coconut extrat and food coloring to the cooled syrup. Stir well. combine the syrup with two cans of cold Sprite. Divide and pour over ice.

Warning: when serving beaware that this drink does stain and will turn tounges blue, not suggested for weddings..ha-ha

Karie's Lemon Ice Cream

3 oz. cream cheese, softened
3 cups sugar
1 (3 0z.) package lemon jello
2 cups half and half
2/3 cup fresh squezzed lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream, whipped
8 to 10 cups whole milk (2% works fine)
yellow food coloring, opt.

In a mixing bowl, combine the cream cheese, sugar and gelatin; mix well. Add half and half, lemon juice, zest and extracts; beat until smooth. Fold in the whipped cram. Stir in enough milk to measure 1 gallon. add food coloring if desired. freeze in batches according to manufactures directions. Refrigerate extra mixture until it can be frozen. Allow to ripen in ice cram freezer or firm up in freezer for 2-4 hours before serving remove from freezer 10 min. before serving. Yeild 1 gallon.

Chocolate Chip Cookies

Cream together
2 cups shortening
1 1/2 cup white sugar
1 1/2 cup brown sugar, packed
2 teaspoons vanilla
1/2 teaspoons water
4 eggs


5 cup flour
2 teaspoons baking soda
1 1/2 tsp salt

stir in

12 oz milk chocolate chips

preheat oven to 375. Drop cookies by tablespoon onto cookie sheet. Bake for 8 min.

(these are different than the toll house recipe)

Karli's Chicken Chili (white chili)

1 lb. chicken cut into cubes
1 med. onion chopped
1 1/2 tsp. garlic powder (or real garlic)
1 Tablespoon oil
1-2 cans chopped green chilies (4 oz.)
1-14oz. can chicken broth
Sliced mushrooms
2-15.5 oz. cans great northern beans, drained and rinsed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1/2 cup whipping cream

Saute chicken and onion in oil until chicken is not longer pink inside. Add chilies, broth, beans, mushrooms, and seasoning. Boil reduce heat simmer for 30 min. uncovered. Remove from heat add sour cream and cream. Serve

Karie's Raspberry Ice Cream

3 cups fresh or frozen raspberries
2 cups whipping cream
1 cup half and half
2 eggs (leave out if serving to the very old or the very young, or if you don't like uncooked eggs)
1 1/2 cup sugar (divided)
2 teaspoons vanilla extract

Place the raspberries in a blender with 3/4 cup of the sugar and blend on high until rasperries are maserated. Pour raspberries in a sieve and push through, discarding seeds. Beat two eggs until thick and lemon colored, slowly adding another 3/4 cup sugar, then add the raspberry puree, the cream, half and half and vanilla, whisk all together. Chill the mixture for several hours before churning. Freeze according to manufactures directions.

White Hot Hot Chocolate

3 1/4 cups 2% milk
6 ounces white chocolate, chopped
1 egg, beaten
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon

Place the white chocolate in a double boiler (water in double boiler just barely simmering) Allow the chocolate to melt, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg until smooth.
Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes. Gradually whisk in remaining milk, and heat until hot, but not simmering. You do not want a skin to form on top of the milk. Heat to desired temprature.

Spiced Sweet Rice Porridge

2 cups Water
1 cup Rice
2 cups milk
2/3 cups Sugar
2 Tablespoons butter
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg

Bring water to a boil, then add rice and cover the pan. Turn the heat to medium low, just enough to keep the water simmering and continue to simmer until all water has been absorbed. Then add milk, re-cover the pan and allow to simmer until all milk has been absorbed. You should end up with the same consistency as oatmeal. Before serving, stir in sugar, butter, cinnamon and nutmeg.

Butterscotch Yams

1 lb. Yams, cooked, peeled and cut (you can use canned ones, I don't like them though)
1/2 cup white Karo syrup
1/2 cup firmly packed brown sugar
1/4 cup heavy cream
2 Tablespoons butter
1/2 teaspoon salt
1/2 teaspoon cinnamon

Place warm yams in a 9x13 buttered baking dish.
In sauce pan, mix remaining ingredients. Bring to a boil, stirring constantly; boil 5 minutes. Pour over yams; continue baking, basting often, 25 min.

Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degree. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, wisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Opt additions; nuts, raisins, chocolate chips

I have reduced the oil with success.

Wednesday, April 6, 2011

Chocolate Tofu Pie

1 prepared graham cracker pie shell
1 package soft tofu, drained and rinsed
1-12 oz. package semi sweet chocolate chips
2 tsp. vanilla

Drain and rinse tofu. Place tofu in blender and blend until smooth. Melt chocolate chips (being careful not to burn) and add to tofu along with vanilla. Mix well and pur into pie shell. Peppermint extract can be substitute for vanilla if you like chocolate mint pie.

Bacon Spaghetti

1 lb. spaghetti noodles, cooked
1 onion, chopped
1/2 lb. bacon, cut and cooked
2 cloves garlic, chopped
2-14 oz. cans of tomatoes (chopped, crushed or whole)
salt, cayenne pepper to taste (I use hot shots)

If you would like put small amount of olive oil in pan (this step is optional)

Cook spaghetti. While the spaghetti is cooking, start cooking bacon in a skillet. When the bacon has cooked for a few min. add onion. continue to cook until the bacon is done. Add the tomatoes, garlic, salt, pepper to the bacon. Heat through. Pour tomato-bacon sauce over drained spaghetti. Seve with grated parmsan cheese. (If you like the sauce thicker add a can of tomato sauce)

French Dip Sandwiches (crockpot)

2 large onions, cut into 1/4 inch slices
1/4 cup butter or margarine
1 boneless bottom round roast (3 to 4 pounds)
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1/2 tsp browing sauce
1 garlic clove, minced
12 to 14 french rolls, split
1 cup (4 oz.) shredded swiss cheese

In a skillet, saute onions in butter until tender, transfer to a slow cooker. Cut the roast in half, place over onions. Combine water, soy sauce, soup mix browining sauce and garlic; pour over roast. Cover and cook on low for 7-9 hours or until the meat is tender. Remove roast with a slotted spoon and let stand for 15 min. Thinly slice meat across the grain. Place on rolls; sprinkle with Swiss cheese. Broil until toasty, yummy delicousness! Skim any fat from the cooking juices, strain and serve as a dipping sauce.

Open-Faced Mozzarella Sandwiches

1 cup plum tomatoes seeded and chopped
3 Tbsp olive oil
1 garlic clove, minced
1 tsp green onion, sliced thin
1 tsp fresh basil, chopped (or 1/4 tsp dried)
1/4 tsp salt
1/8 tsp pepper
dash cayenne pepper
4 slices Italian bread (3/4 inch thick)
1/2 c mozzarella cheese, shredded

In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Drain 2 teaspoons lizuid form the tomato mixture; brush onto one side of each slice of bread. Broil until crisp, about 1 to 2 min. Spoon 1/4 cup tomato mixture on each piece of bread; sprinkle with cheese. Broil 1 to 2 min. or until bubbly. Yield 2 servings

Bread Sticks

This is a recipe Kohl got in Elementary School

1 Tblsp yeast
1 1/2 c warm water
1 tsp salt
2 Tblsp sugar
3 1/2 to 4 c flour

Soften yeast in water. Add salt, sugar and enough flour to form soft dough. Knead 3 min.
Coat cookie sheet with spray or margerine. Put dough in pan and push to the edge. Make topping.

6 Tblsp margarine, softened
2 Tblsp mayonnaise
1 tsp parsley flakes
1/2 c. grated paremsan cheese
1/2 to 1 tsp. garlic salt

After combining spread ontop of dough. Cut bread sticks with pizza cutter. You can bake immediately or let rise 10 to 15 min. Don't let rise too long. Bake at 350 degree oven for about 18 min or until golden brown.

Cousin Kelly's Mexican rice

•2 cups rice

•1 Large Can Fire roasted Tomatoes plus enough water to equal 4 cups.(I dump the can in a food processor and blend it, so my kids don't see the chunks of tomatoes!)

•1/2 onion diced

•3 cloves garlic minced

Add a few Tablespoons of olive oil to a sauce pan and brown the rice with the onion and Garlic. Be careful not to burn! Add water and the tomatoes. Simmer for 14-20 minutes. I usually add shredded cheese on top, since I have a House full of boys that LOVE cheese. (Me, not so much)

Cousin Kelly's Oven Baked French Toast

•1 loaf french bread (cut into cubes) I buy the fresh loaf @ walmart. I think they have the best warm french bread in town!

•1 cup DARK brown sugar

•1/2 cup butter

•2 Tbs. Corn Syrup

•6 eggs

•2 cups milk

•2 tsp GOOD Vanilla

Place the butter, Dark Brown Sugar, and Corn Syrup in a pan and cook until Syrupy; pour into a buttered (pam spray) 9x13 baking dish. Place the cubes of bread on top of the syrup and set aside. Blend the eggs, milk and Vanilla.. Pour over the bread; Cover and stick in the fridge OVERNIGHT!! Bake uncovered @ 375 for 40-45 min! I serve this with fruit and powder sugar! It is HEAVENLY!! Who ever started serving dessert for breakfast was a genius! Cause then we have all day to burn it off! :)

Cousin Kelly's green salsa

Recently I was talking to on of my Girl friends that is catholic, and she was telling me she gave up soda for Lent. And I thought what would I give up?? And I said chips and salsa :) cause I LOVE eating chips and salsa so MUCH! Here is one of my FAVORITE salsa recipes. (It reminds me of the green salsa at Tia Rosa's)

Green salsa~

•2 27 oz. canned tomatillo's Drained

•1 7 oz. canned emabas Jalapenos in escabeche Drained

•1 bunch fresh Cilantro

•3 Pkts. Equal or sugar substitute

•(If i have fresh garlic I add 2 cloves) Blend it all together in your blender or cuisine art And ENJOY with some yummy tortilla chips. I also love this with taco's, eggs ect..(note: Karie suggests you add Jalapenos a little at a time to reach desired heat.)

Friday, March 25, 2011

Pasta and Peas

This is a dish that Kira and I would have for lunch often when she was little. Sorry no amounts, just do everything to taste.

Noodles, cooked and drained

then add

garlic, smashed
bacon, cut and browned
peas, cooked
ricotta cheese
Parmesan cheese
hot shots pepper, (black and red)
butter if needed

Hawaiian Chicken (sweet and sour chicken from Dole)

This is the sweet and sour chicken recipe I always made when the kids were little

1 can (20oz) Dole sliced Pineapple
3 chicken breasts, split in half
1 1/2 teaspoons salt
3 Tablespoons vegetable oil
4 green onions, sliced
1 green bell pepper, seeded, chunked
1/2 cup apricot-pineapple preserves
1 Tablespoon soy sauce
1 Tablespoon white wine vinegar

Drain pineapple. Sprinkle chicken with salt. brown in oil. cover, cook 40 minutes or until tender. add onion and green pepper to chicken. combine preserves, soy sauce and vinegar. Pour over chicken. Cook and 3 minutes, turning chicken to glaze. Remove chicken to serving platter. Add pineapple to sauce; heat through. Spoon over chicken.
Makes 6 servings.

You can use boneless skinless chicken breasts.

Sonya Murphy's Whole Wheat Bread (my most favorite)

Mix 5 min. then Rest for 10 min.

4-5 c. whole wheat flour
3/4 c. gluten flour
2 Tbsp yeast
4 c. warm water

Add and Mix for 10 min.

2 Tbsp salt
3/4 c. oil
3/4 c. honey
3-5 c. whole wheat flour (add just enough to make a soft dough)

Let raise for 30-45 minutes. Oil counter and shape into loaves. Place in greased bread pans. Let raise until doubled. Bake @ 425 for 7 minutes. Reduce heat to 375 and bake for 12-15 more minutes. Remove from pans and cool.

Hamburger Soup

1 lb. cooked hamburger
6 cups water
1 Pkg. beef stew seasoning, 1 bay leaf,
4-5 carrots, sliced or cubed
1/4 cup celery, chopped
1 zucchini, sliced (opt.)
1 large can tomatoes
3 beef bouillon cubes
1/2 tsp. Italian seasoning
1/2 tsp garlic salt
2-3 potatoes, cubed
6 slices bacon, cooked and sliced (opt.)
2 tsp. parsley flakes

Mix beef stew seasoning with water in a large kettle or crock pot. add remaining ingredients. Add additional water if soup is too spicy or to desired consistency. Cook until vegetables are done.

Meat Ball Soup

Meat Balls

1 1/2 lb. lean ground meat
1 egg
1/2 c. dry bread crumbs
1 med. potato, finely chopped
1 small onion, finely chopped
1/4 c. milk
1 Tbsp. snipped parsley
1 tsp. salt

Mix ingredients, shape into 1 1/2" balls. Roll balls lightly in flour and bake in oven 350 till browned. Remove from oven and set aside.

1-28 oz can tomatoes
1- 10 1/2 oz. can beef broth
2 cups water
2 med. carrots, sliced
2 med. potatoes, cubed
1 stalk celery, chopped
1/4 snipped parsley
1 envelop onion soup mix
1/2 tsp. dried Basil
1/4 tsp pepper
1 bay leaf

Bring to boil simmer for 30- min. add meat balls simmer for 30 min.

My Grandpa Garrison's Salad Dressing (your Great Grandpa)

3/4c. cider vinegar
1 1/2 c. vegetable oil
3/4 c. honey
2 tsp. paprika
1 tsp. Worcestershire sauce
Crushed garlic to taste (use a ton)

Heat honey and mix all ingredients and chill in fridge several hours so flavors can marry.

Diane's Popcorn

2 cubes margarine or butter
1/2 cup Karo syrup
1 tsp. vanilla
1 1/3 cup sugar

Boil 1 min. Pour over large bowl of popcorn.

This recipe is from Diane Hudson Fairbanks. We received it for Christmas one year.

Creamy Cauliflower Soup (WW friendly)

1 Tbsp butter (3 PointsPlus)
1 Tbsp flour (1 PointsPlus)
1 medium head cauliflower, chopped (0 PointsPlus)
1 small onion, chopped (0 PointsPlus)
4 cups FF chicken broth or 4 cups water and 4 tsp chicken bouillon (0 PointsPlus)

In a saucepan, melt butter on low heat. Add flour and stir about 2 min. Add chicken broth, onions and cauliflower and turn heat to medium. Cover and simmer until vegetables are tender (about 20ish min.) Puree in a blender until smooth (do half at a time, take cap on lid off and cover with paper towel). Season to taste (Mine is topped with Jane's crazy mixed up pepper). I have made this soup two days in a row... love it!

TOTAL PointsPlus= 4

Sunday, March 20, 2011

Fresh Pico de Gallo

1 white onion, finely chopped
4 ripe plum tomatoes, seeded and finely chopped
2 or 3 jalapeño peppers, seeded and finely chopped
½ cup fresh cilantro leaves, chopped
1 tablespoon limejuice
Salt to taste


Combine all the ingredients, cover, and refrigerate for an hour.

Thursday, March 17, 2011

St. Patty's Day Colcannon

I really like this yummy dish!

2 1/2 punds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Place bacon in a large, deep skillet. Cook over medium high geat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.

Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the melted butter Serve immediately.

Tuesday, March 15, 2011

Grandma Elva's (Bly) Noodles

3 to 4 eggs beaten
and for each egg use 1/2 eggshell of water
1 teaspoon salt

Enough flour for good stiff dough
roll to desired thickness and let dry (or not, if you don't let them dry they have more of a strip dumpling taste, I'm to lazy to let them dry so this is how I make them.)
Cut to desired width
These can be frozen or just cooked.

Guacamole en Molcajete

This is the guacomole that has become a family favorite!

Make into paste in a molcajete (if you don't have a molcajete do it however you choose)

1 tablespoon onion, chopped
1/2 teaspoon jalapenos, chopped
1/2 teaspoon cilantro, chopped
1/2 teaspoon salt

then add

1 ripe Hass avocado, peeled, seeded and cubed
3 tablespoons onion, chopped
1 teaspoon jalapenos, chopped
1/2 teaspoon finely chopped cilantro
2 tablespoons chopped tomato

In a bowl, using the back of a wooden spoon, thoroughly mash the paste ingredients.

peel and pit advacodo and cube into 1/8 inch cubes, Add to the paste and thoroughly mix together. Be sure you leave the guacomole chunky and somewhat firm, not mushy.

Add the rest of the ingredients and fold them together gently. Enjoy

Pastor Tom's Tortilla Soup

16 ounce can tomatoes
1 medium onion, cut up
2 cloves grlic
4 tablespoons cilantro
1/2 teaspoon sugar
8 cups chicken broth
1 1/2 lbs chicken breast cup up
2 or 3 chipotle peppers and a little adobo sauce

Shredded Monterey jack chesse
avocados cut up
tortilla chips
sour cream

In blender combine undreained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 min.

Put crunched tortilla chips in a bowl with cheesed, avocados, and sour cream. Ladle soup over; serve immediately. makes 8-10 servings.

I like to make this soup with a costco chicken. I put the whole thing in a pot and simmer in 8 cups of water... untill the water is rich broth. I then serve it over rice and have chopped onions, chopped jalapeno, chopped tomato, chopped cilantro and chopped advacado to serve with the soup.(if you want quicker just use some of the chicken from costco and chicken broth)

Friday, March 11, 2011

Mango Salsa

Mango Salsa

Brown Sugar Pudding

From the Newman side of my family (My Mom's side)

Cream together
1 Tbs. butter
1/2 c. sugar
1/2 c. milk
1 c. flour
1 tsp. baking powder
1 tsp. vanilla
1 c. raisins (softened)

2 c. boiling water
1 c. brown sugar
2 Tbs butter

Preheat oven to 350 degrees

Put pudding dough in oven proof deep pan. Pour syrup over pudding. Bake for 45 min. or untill dark golden brown. Serve with in individual dishes with cream poured on top...ohhh be still my heart....I more than love this stuff.

Junkies chicken salad

no amounts...just do everything to taste.

Chicken, cooked and cubed
lemon juice
garlic powder
diijon mustard

Pizza Bread

Frozen Bread Dough, thawed (or home made bread dough)
Deli Ham sliced thin
Genoa Salami sliced thin
Shredded Mozzarella
Shredded cheddar

Roll out dough lay ham, Genoa, cheeses, herbs, fold bread into thirds. Put olive oil on out side and sprinkle with more herbs and Parmesan cheese. Bake 350 for opt. 20 min.

You can spread with pizza sauce before you fold
also you can add tomato slices mushrooms or whatever.

Quick Chocolate Shake

This will make any sick child feel better!

6 Tbls. Quick
1 c. milk
1 c. vanilla ice cream

blend in blender till smooth

Fruit Dip

7 oz. marshmello creme
8 oz. cream cheese
Juice of a orange
rind from orange to taste

Mix together and serve with fruit

Simple Salsa

1 large jalapeno pepper
1 medium white onion
4-8 sprigs fresh cilanto
2-3 larg tomatoes
2 heaping Tbs. tomato paste
1 Tbs. lemon juice
1 tsp.salt
1/4 tsp. garlic powder

Using a food processor: Quarter and seed the jalapeno pepper. Mince the jalapeno pepper in the food processor. Add the cilantro sprigs to the processor and mince. Peel and quarter the onion. Add to food processor and coarsely chop. Quarter tomatoes and add with the remaining ingredients. Process to desird consistency.
Notes: The tomato paste will absorb the liquid from the processed ripe tomatoes so the firmer your tomatoes the less tomato paste you need. Add more peppers if you want to have a hotter salsa.


Chicken Roll-ups

This is one of Klarissa's favorite meals

2-3 boneless chicken breasts
1 pkg. cream cheese
chopped green onions
2-3 packages crescent rolls
melted butter
corn flake crumbs
1 can cream of chicken soup
cook chicken until done. Cut into small bite sized pieces. Mix with cream cheese, add onions to taste. Spoon onto packaged crescent rolls. Roll in melted butter, then in corn flake crumbs. Place on greased cookie sheet. Bake at 350 degrees for 10 minutes until lightly browned. Serve with soup for gravy. Makes 16-24

Chicken Fingers

3-4 chicken breasts cut into strips
1/2 cup mayonnaise
1/4 cup Parmesan cheese
2 Tbs. Dijon mustard
2 cups corn flake crumbs

Mix mayonnaise, cheese and mustard. stir strips into mixture. dip each strip into crumbs. Place on foil lined baking sheet. Bake at 400 for 20 minutes.

Friday, March 4, 2011

Hot Lava Cake

5-oz. semi-sweet chocolate (chocolate chips are fine)
10 Tablespoons butter
3 large eggs
3 large egg yolks
1 1/2 cups powder sugar
1/2 cup flour

Preheat oven to 450 degrees. Butter 6- 3/4 cup custard cups.
Melt chocolate and butter in microwave safe dish stir after 1 minute, if it needs it or not.
Heat 1 minute more, stirring every 30 seconds. Stir until smooth let cool slightly. Wisk eggs and egg yolks in bowl until blended well. Wisk sugar, chocolate mixture and flour into egg mixture. Divide batter evenly into the 6 buttered custard dishes place on cookie sheet and bake for 11- 12 min. (every oven bakes different so keep a close eye on these bad boys) Let cool for 1 min. run knife around edge of custard dish and place serving dish on top of custard dish and invert onto plate. Serve with vanilla ice cream and raspberry sauce.

Raspberry Sauce

10 0z. bag frozen raspberries
3/4 cup sugar
Lemon Juice (opt.)

Thaw frozen raspberries, puree in blender then pass through a sieve to remove all seeds. Add sugar and lemon juice if desired. place in squeeze bottle and serve with molten lava cakes.

Chili Rellenos Casserole

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
1 (8 ounce) can tomato sauce

Preheat oven to 350 degrees F. Spray a 9x13 pan with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the jace and Cheddar cheeses and cover with remainging chilies. i a bowl mix together the eggs, mikl, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaiing Jace and Cheddar cheeses, and serve.

Barb's BBQ Sauce

2 teaspoons liquid smoke
1 cup ketchup
1/4 cup worchestershire sauce
**1 tsp. salt
1/4 cup water
1 cup brown sugar
2 teaspoons celery seed **(You can use 2 teaspoons of celery salt and then
don't add the 1 teaspoon of salt)

Combine warchestershire sauce in pan with ketchup, salt and water. Bring to a boil. Remove from heat. Add liquid smoke, brown sugar, celery seed. Stir. Bring back to a boil for 2 minutes. Remove from heat. Pour over meat and finish cooking.

Use this bbq sauce with chicken legs that have been cooked with liquid smoke sprinkled ontop, cook till mostly done, pour bbq sauce over meat and finish cooking.

Karli's Good water (WW)

5 quarts water
2 tablespoons citric acid
1 tablespoon lemon extract
3 cups splenda (or sugar if you don't care about calories)
opt. juice of 3 lemons
opt. yellow food coloring
Mix and serve over PEBBLED ice.

Karie's Fish Taco's (WW friendly)

Cabbage Salsa (0 PointsPlus)
3-4 cups shredded cabbage
1 white onion, chopped
1 tomatoe, chopped
cilantro, chopped (add what you like)
juice of 1/2 a lime
1 jalapeno, chopped (take seeds and ribs out if you want it to be less hot)
mix together, then set aside.

Talapia (as much as needed)
(2 PointsPlus/3oz)
season fish (I like adobo) and spray pan with non-stick coating. Place fish in skillet and add a little water to pan cover and cook on med. till fish is cooked to liking.

To serve; take fresh corn tortilla (the WalMart Great Value are 1 PointsPlus/each) that has been warmed and place fish, then cabbage salsa on top. Fold and eat! I like to top this with sour cream and salsa mixture! Yummy!

Strawberries 'n' Cream trifle (WW)

1/2 c. FF sweetened condensed milk
1 1/2 cup cold water
1 small package sugar free vanilla instant pudding
1-8 oz. carton FF cool whip
1-9 oz. angel food cake
4 cups sliced fresh strawberries
3 whole strawberries

In a bowl whisk milk and water. Whisk in the pudding mix for 2 min. or until soft-set, fold in cool whip. Cut cake into 1/2 inch squares. Spoon a third of pudding mixture into 4 qts. trifle or glass bowl. Top with 1/2 of cake cubes and 1/2 of sliced strawberries. Repeat layers once. Topwith remaining pudding mixture garnish with whole strawberries. yield 12 servings.

Option: layer with Strawberry Sauce (I always do this)

Strawberry Sauce
2 c. water
1 pkg. strawberry kool-aid
1 cup splenda
7-8 T. Ultra Gel
Combine water, drink mix and splenda, stir until dissolved. gradually add ultra Gel, stirring constanly with a wire whisk.

Karie's Deep Fried Mushrooms

small, white mushrooms, washed
2 eggs
1/4 cup water
1/2 cup flour
salt, pepper to taste (crazy Janes it the best)
1 package panko
Oil for frying
Put flour in dish and season with salt and pepper. Mix eggs and water, season also with salt and pepper. Roll Mushroom in flour, dip into egg mixture and then into panko. Fry in 350 degree oil until golden brown (on the dark side) Serve with Ranch dipping sauce. If the mushrooms are large par-boil them and dry them before rolling in flour.

Page's Pretzels

1 1/2 cup canola oil
1 Tbls. dill weed
1 tsp. garlic powder
1 tsp. lemon pepper
2 bags pretzels (cheap ones work best)

Mix first 4 ingredients together. Put pretzels in oil mixture about 4 cups at a time. Mix and take out with large sloted spoon (don't allow pretzels to sit in oil they will become soggy) place on cookie sheet in single layer. Bake in 350 degree oven for 11-12 min. serve warm or cold.

Honey Butter

1 cup butter (you can use margerine, but it's not as good)
1 cup Honey
1 tbls Powdered Sugar
1- 8oz. container of marshmallow cream
opt. one egg yolk (don't add if serving to youngster or oldsters)

Beat until fluffy. Store in refrigerator

Grandma's (Sharon) Carmel

2 cups sugar
2 cups cream
1 cup butter
1 3/4 cup light corn syrup
1 tsp. vanilla

Cook in heavy pan all except vanilla, stirring constantly over med-high heat until carmel reaches soft ball stage then cook 1/2 min. longer. Take off stove add vanilla pour into buttered 9x13 pan.

Cheese Ball (wedding and Christmas one)

1 1/2 c. grated sharp cheddar cheese (any cheddar cheese is fine)
1 jar Old English or American cheese spread (the ones in the little glass jars)
1 jar Roka Cheese spread (if you can't find the Roka, just use two jars old english)
1- 8oz package cream cheese, softened
1 tsp. garlic salt
1 teaspoon onion salt
1 tablesppon chopped dried parsley
Combine all ingredients with a electric mixer. (it will be stiff) Form into one or two balls (I've made mini ones for wedding receptions). Wrap in plastic wrap and foil, refrigerate over night. Roll in toasted chopped peacans or smoked paprika or parsley or nothing whatever you like.

Butter Cream Frosting

1/2 cup Crisco
1/2 cup Blue bonniet Mrgarine
4 cups powdered sugar
1 tsp. vanilla
1/2 tsp lemon extract
pinch or salt

Cream the above ingredients together then add: 3 Tbs cream or 2 1/2 Tbs milk

This is what I always put on my raspberry filled mini cup cakes that I do for receptions.

Page's layered shrimp dip

8oz. cream cheese
1/2 c. sour cream
1/4 c. mayo
cream these together and spread on plate.
sprinkle with:
2 cans mini shrimp, drained
1 c. cocktail sauce or chili sauce
2 c. mozerella cheese
1 bell pepper, chopped
3 green onions, chopped
1 large tomato, chopped
Serve with crackers

Bean Dip (original recipe)

Layer the following in a 9x13 sprayed pan.

1 large can of refried beans
2 pkgs cream cheese softened and mixed with 1/4 cup mayonaise
1 (12 oz.)jar mild picante sauce
1 cup grated mozerella cheese
1 c. grated cheddar cheese
chopped tomatoes fresh or canned
1 chopped green onion
1 small can sliced black olives

heat in 350 oven until cheese is melted.

Aunt Sandi's Potato Latkes

8 potatoes, shredded
1 onion, shredded
1 egg
3 Tbls. flour
cooking oil

Mix shredded onion and potatoes with flour and eggs. Shape into patties and fry in hot oil until brown. Serve with sour cream and apple sauce (or ketchup)

Yaki Soba noodles

3 pkgs. oriental ramen noodles, cooked, and rinsed in cold water (do not over cook)
1/2 thumb size fresh ginger root, chopped (or 2 tsp. ginger powder)
1 1/2 Tbls. vegetable oil
1/2 large onion, sliced
1-2 cups cabbage, shredded
1 carrot, grated
2 Tbls. worcestershire sauce
2-3 ham slices or hot dogs, sliced
seasoning packets from noodles
squirt of ketchup

Fry ginger in oil. Add cabbatge, onion, carrot, meat, and 1 pkg. seasoning and stir fry until vegetables are tender or to your liking. Add noodles and continue to stir fry till mixed. Add worcestershire sauce and sprinkle in additional sasoing packets and squirt of ketchup to achieve desired flavor.

Shoyu Chicken

5 lbs. skinned chicken (I use thighs)

Sauce (I always double this)
1 cup water
1 cup sugar
1 1/2 cups soy sauce 2 Tbls. fresh ginger
4-5 fresh garlic, diced

Combine all sauce ingredients in a large pot and bring to a boil. Add chicken. Bring to a boil once again, turn down and simmer for 1 hour (can cook longer if desired). Serve with rice.

No bake cookies

2 1/2 c. sugar
1/2 c. milk
3 Tbsp. cocoa
1 stick butter
3 c. oatmeal (I like quick oats)
1/2 c. peanut butter
1 tsp vanilla

Boil 1 minute (NO longer) take off heat and add peanut butter, oatmeal and vanilla. Beat until blended. Drop on waxed paper and let cool.

Oreo Fluff

2-med containers of cool whip
1/2 can sweetened condensed milk
3/4 of a package of oreos, crushed

Mix all ingredients together chill and serve.

french bread subs

2 un-sliced French bread loaves (1 lb each)
1/4 c. olive oil
3 garlic cloves, minced
1 tsp. Italian seasoning
1/2 pound deli sliced roast beef
1/2 pound deli sliced turkey breast
1/2 pound deli sliced ham
1 pound Provolone cheese, deli sliced ( or mozzarella or Swiss, don't use American)
2 medium tomatoes, thinly sliced
salad greens
1/4 tsp. salt
1/8 tsp. pepper

Cut loaves in half horizontally: hollow out tops and bottoms. leaving 1/2 inch shell. Discard removed bread, or save for another use. Combine oil and garlic; brush inside the 4 bread shells. Sprinkle with Italian seasoning. Layer bottom of each loaf with a fourth of the roast, Provolone, pepperoni, tomatoes, turkey salad greens. ham and then the onion. Repeat layers. Season with the salt and pepper. Replace bread tops; wrap tightly in plastic wrap. Refrigerate for at least 1 hour or over night before slicing in 1 1/2 inch slices.

Dottie's Monterey Chicken casserole

1/2 cottage cheese
3 oz. cream cheese
1/2 c. sour cream
1 can of cream of chicken soup 1 can of green chilies
3 c. chicken, chopped and cooked
3 c. cooked rice
1 c. shredded jack cheese
2 fresh chopped tomatoes (you can use canned)
2 cloves fresh garlic, minced
1 tsp. salt
pepper to taste
crushed tortilla chips

mix all ingredients except crushed tortilla chips. place mixture in a 9"x13" sprayed pan, top with crushed tortilla chips. Bake at 350 for 25 to 30 min. until bubbly.

Meat Balls (from everyones wedding reception)

1 (12 oz.) bottle chili sauce
1 Tbsp. lemon juice
1 (10 oz.) jar grape jelly
1 tbsp. soy sauce
2 Tbsp. brown sugar

Heat all ingredients. Pour over cooked meat balls (Can be frozen and put in crock pot and cooked). Then put on stove top or in crock pot until heated through.

shredded chicken breast

Chicken breast, bone in and skin on with ribs (you can use boneless skinless)
1 teaspoon olive oil

rub chicken with oil and place on a baking shet. Bake at 325 for 1 1/2 hours. Internal meat temp. should be 180. Turn off oven but wait 10 to 15 min. before removing from oven. When cooled, remove skin, bone and shred with two forks.

I love this will never boil or nuke your chicken again.

chile con queso

1 1/2 cups green chiles
1/2 cup diced fresh tomato
1/2 cup diced onion
1/2 cup diced celery
2 teaspoons Tex-Mex Spice (recipe on this blog)
1 cup chicken broth
1 pound American cheese, cubed

In a saucepan, combine all ingredients except cheese. Bring to a light simmer and gently cook for about 5 min. Turn heat down and add the cheese. Simmer until cheese is melted. Add water if it's to thick or more cheese if it's too thin. For extra spicy queso, reduce green chiles to 1 cup and add 1/2 cup of diced fresh serronos or jalapenos

Tex-Mex spice

3 tablespoon plus 2 teaspoons ground cumin
3 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon ground black pepper

Potato Topper

1/2 cup butter, softened
1/2 cup sour cream
1 cup cheddar cheese, shredded
2 Tbsp. green onions, chopped
3 slices bacon, cooked until crisp. and crumbled

Mix butter and sour cram. Fold in cheese, onion, and bacon. Serve at room temperature on baked potatoes. 4-6 servings

Squirrel Bars

1/2 cup peanut butter
1/3 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs, beaten
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
6 oz. chocolate chips
Mix together first four ingredients. Add eggs and vanilla. Stir in flour and baking powder. Spread mixture in a greased 9"x13" pan. Sprinkle chips on top Bake 3 minutes at 350. Take out and marbelize. return to oven for another 18-20 minutes. Cool and cut into bars to serve. Serves 8-10

Stuffed spud soup

2 lbs. frozen hash browns, thawed (you can use boiled and shredded potatoes)
1/2 cup butter
1/2 cup chopped green onion
1 (10 oz.) can cream of chicken soup
salt and pepper to taste
3-4 cups Half 'n' Half or milk
1 cup shredded cheddar cheese
parsley flakes or chopped chives for garnish

Saute onion in butter. Add soup, half 'n' half and potatoes. Stir in cheese and heat gently. Serves 8-10

Crispy chicken taquitos

makes 4-5 servings

3-5 pieces Rotissere chicken, shredded
1/2 cup pepper jack cheese
salt, pepper, garlic powder to taste
14-16 corn tortillas

Mix chicken, cheese and seasoning fill and roll corn tortillas
fry. serve with guacomole.

Easy hot fudge sauce

1 (14 ounce) can sweetened condensed milk
4 (1 ounce) squares semisweet chocolate (or use same amount of semi sweet chocolate chips)
2 tablespoons butter (don't substitute)
1 teaspoon vanilla extract

In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low hat until chocolate is melted. Remove from the heat; stir in vanilla.

Just Like Winger's Sticky Fingers and Freakin' Amazing Sauce

Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce)
3/4 c. brown sugar
2 Tbsp. water
Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves. That is it for the sauce.
(Mix with a little bit of ranch to make creamy amazing dressing).

Fry chicken fingers. Pour sauce over and toss untill chicken is covered. Serve with Ranch or blue cheese dressing.

Refried Beans Without the Refry (WW)

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons black pepper
1/8 teaspoons cumin
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

POINTS PLUS=3 pts per 1/2 c.

Starla's Mom's Wassil

1 1/2 cups sugar
1 quart water
Boil for 10 min.
2 whole cloves
4 cinnamon sticks
4 whole all spices
Cover and let stand for 1 hour
Remove spices and add:
3 cups orange juice
2 cups lemonade
2 quarts apple cider
heat and serve. makes about a gallon

Zuppa Toscana

3 cans (14 oz.) chicken broth
2 cups whipping cream
red pepper flakes (to taste)
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled)
4-5 cups kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins on)
1 garlic glove, minced
1 lb. Johnsonville mild Italian sausage (remove casing and brown)

Put all except potatoes into pot and simmer until kale is almost tender then add potatoes cook until potoatoes are done.

Yummy Buttermilk Pancakes

2 cups all purpose flour
2 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/4 cup vegetable oil

Mix dry ingredients. Add wet ingredients mix together lightly (mixture will be lumpy). Add more buttermilk if needed.
Cook Makes 10-12 pancakes.

Favorite Chicken Marinade (WW)

1/4 cup soy sauce
1/3 cup mayonaise (FF or light is fine) (2 PointsPlus)
4 teaspoons white vinegar
1 large clove garlic, minced (I always use more, I love garlic)

Mix all ingredients; marinade chicken for 20 min. then grill.
That is it....I love, love, love this chicken.

TOTAL PointsPlus: 2 (for entire marinade)

Monday, February 28, 2011

Cilantro Ranch dip (WW)

1 package Ranch buttermilk mix
2 c. FF mayo (10 Points Plus)
2 tomatillos
1 jalapeno
1 bunch cilantro
2 cloves garlic
juice of 1 lime
blend in blender, serve with veggies

TOTAL RECIPES= 10 PointsPlus

Rain Water dressing (WW)

1 1/2 c. white vinegar
1/2 c. water
1 tsp. salt
2/3 c. splenda

Stir let veggies marinate....cucumbers, onions, bell pepper, tomatoes etc.

Total PointsPlus=0

oriental green beans (WW)

1 1/2 lbs fresh green beans, trimmed (or you can use the fresh frozen ones)
3 T. soy sauce
1 T. toasted sesame oil (4 PointsPlus)
1 tsp. splenda
6 cloves garlic, minced
cook green beans until just tender. While green beans are cooking mix soy sauce oil and splenda set aside. Drain beans; set aside. Spray pan cook garlic (just a little don't brown or it will get bitter) add green beans; cook 2 min. Add soy sauce mixture cook 1-2 min. or until most lizuid is obsorbed.

TOTAL PointsPlus=4

Sweet and Sour Chicken (WW)

1 c. water
1/2 c. white vinegar
1 c. splenda
2 Tbls. ketchup (1 PointsPlus)
1 Tbls. soy sauce
chicken breast (boneless, skinless 1 PointPlus per ounce)
Bake 350 for 1 hour
Thicken sauce with corn starch if desired (1 PointsPlus per Tablespoon)

Marinade TOTAL PointsPlus=1 (plus cornstarch)

Teriyaki Sauce (WW)

equal parts splenda and La choy soy sauce
add garlic, ginger, and green onion. Marinade meat in sauce then bake till almost done and then through on the bar-B. Yummo

TOTAL PointsPlus= 0 for marinade (count meat accordingly)

Bubble up pizza casserole

2 tsp onion powder
16 oz canned tomato sauce (4 PointsPlus)
1/2 tsp basil
1/3 tsp garlic powder
1 tsp italian seasoning
12 oz pillsbury grand biscuits (5 PointsPlus/each or 40 PointsPlus per tube)
2 c. part skim mozzerella cheese (2 PointsPlus/ounce= 32 PointsPlus for 16oz)
16 oz uncooked lean hamburger (7% fat) (16 PointsPlus)
any veggies
1/ preheat oven to 350. In skillet, brown meat. Stir in onion powder, tomato sauce, basil garlic and Italian seasoning. Add quartered biscuits, add any veggies you want,Stir gently untill biscuits and veggies are covered with sauce. Spoon into 9x13 sprayed pan. Bake 25 min then sprinkle w/ cheese and bake 10 min more (until biscuits are done). Let stand 5 min. Serves 8

Key lime pie (WW)

1 Ready Crust Reduced fat graham cracker crust (24 PointsPlus)
1 Pkg (4 serving) sugar free lime-jello
1/4 c. boiling water
2 (6 oz.) containers key lime light yogurt (4 PointsPlus)
1 (8 oz.)container FF cool whip

In large bowl dissolve jello in boiling water. Stir in yogurt with whisk. Fold in cool whip. Put in crust. Fridge overnight or at least 2 hours. You can make this with any flavor jello, just match the yogurt flavor.

TOTAL PointsPlus= 28

Vegetable Burritos (WW)

1 zucchini, sliced
1 red bell pepper, chopped
1/4 c. canned black beans, drained and rinsed (1 PointsPlus)
1/4 c. salsa
opt. 1/4 c. lowfat cheddar cheese (1 PointsPlus/ounce)

put zucchini and pepper in pan with 2 tbls water, cook till crisp tender. Stir in beans and salsa cook 1 to 2 min. more.
serve in tortilla

TOTAL PointsPlus=1 PointsPlus (add cheese and tortilla PointsPlus accordingly)

Blueberry pancakes (WW)

2 parts Krusteaz blueberry pancake mix (12 PointsPlus/ 1 cup)
1 part wheat bran (3 PointsPlus/1 cup)

add enough water to make desired consistancy.

Whole Wheat Waffles

2 c. whole wheat flour
1 c. white flour
1 c. bran
1 c. egg sub.
4 c. buttermilk
1/3 c. whiped butter (70 cal. a tbls)
4 egg whites beaten
1 tsp. baking soda
2 tsp. baking powder
1 Tablespoon splenda
1 tsp salt

beat egg whites till stiff set aside. Mix dry ingredients add buttermilk, egg sub. and butter mix till just blended--fold in beaten egg whites.

Shrimp cocktail sauce

lemon juice

adjust amounts to taste. I love this simple cocktail sauce, delish!

Easy chicken tortilla soup (WW)

1/2 c. bell pepper, diced
1/2 c. med yellow onion, diced
1/2 tsp. cumin
2 cans chicken broth
1 c. frozen corn
cooked or grilled chicken breast (as much or little as you want) (boneless, skinless=1 PointsPlus/ounce)
1 1/2 c. salsa

Saute bell pepper and onion. Add the rest of the ingredients. Simmer and serve.
Garnish with cilantro, grated cheese, sour cream, lime wedges, tortilla chips whatever your little heart desires.

TOTAL PointsPlus based on amount and type of chicken added.

Jell-O 1-2-3 Dessert (WW)

This recipe comes from the side of the Jell-O packages. It is surprisingly good...and insanely low in everything (calories and nutritional value). It just isn't filling at all...just something to satisfy a sweet tooth. I LOVE the peach!

3/4 c. boiling water
1 small package Jell-O (0 PointsPlus)
ice cubes
1/2 c. cold water
1/2 c. lite or fat free Cool-Whip, thawed (2 PointsPlus)

Dissolve the Jell-O in the boiling water and pour into a blender. Add ice to the cold water until measuring 1 1/4c, then add to the blender and blend for 30 seconds. Fold in Cool-Whip and refrigerate until set.

TOTAL POINTSPLUS=2 (for the entire recipe)

Glop (WW)

26 oz jar salsa
1 lb. extra lean ground turkey
1 cup cooked brown rice
24 oz. carton ff cottage cheese

brown turkey till done. Add other ingredients. serve with tortilla, chips whatever. Good hot or cold. Makes 17 1/2 cup servings

Egg Rolls (WW)

1/2 lb. Hamburger (super lean,raw weight) (8 PointsPlus)
2 c. cabbage, shredded
2 c. carrots, shredded
1 onion chopped
garlic, minced
soy sauce
1/4 c. egg substitute (1 PointsPlus)
opt. salt, garlic, splenda, pepper to taste
20 egg roll skins (2 PointsPlus/each)

mix all put 1/4 c. mixture in 20 egg roll skins. Spray frying pan with pam brown egg rolls. (you can add water at this point and steam 2-5 min. with lid on if you like, I don't) cook till done.

Mixture TOTAL PointsPlus= 9 (add egg roll skins accordingly)

Glop (WW)

I know, the name sounds gross, and it looks even worse, but it is seriously pretty good stuff, and way low-cal.

26 oz. salsa (0 PointsPlus)
1 lb. extra lean ground turkey (16 PointsPlus)
24 oz. fat free cottage cheese (9 PointsPlus)
1 c. cooked rice (5 PointsPlus)

Cook the ground turkey, then add the cottage cheese, rice, and salsa until heated through.
Serve hot or cold.


Makes 17 servings (1/2c./each)=2 Points Plus/serving