Wednesday, July 23, 2008

Healthy Recipes (6 ingredients or less)

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Healthy Recipes

Awesome Chicken Crock Pot Recipes

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Crock Pot Recipes

Tuesday, July 22, 2008

Zucchini Bars

Zucchini Bars
by: Betty Crocker

Prep Time:10 min
Start to Finish:1 hr 40 min
Makes:24 bars

2/3 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 cup Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup shredded zucchini, drained
1/2 cup chopped nuts
Spice Frosting
3/4 cup powdered sugar
1 tablespoon butter or margarine, softened
1/8 teaspoon ground cloves
3 to 4 teaspoons milk

1. Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
2. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.

Nutrition Information

1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 75 mg; Total Carbohydrate 14 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1/2 Starch; 1 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

In a hurry? Pick up a container of Betty Crocker® cream cheese ready-to-spread frosting rather than preparing the spice frosting. It's delicious and so quick!

Turn these fall favorites into Christmas bars! Sprinkle with red and green decorator sugar, and add 1/2 cup chopped dried cranberries to the recipe.

Sunday, July 20, 2008

Raspberry-Lemon Fruit Dip

Raspberry-Lemon Fruit Dip
by: Betty Crocker
One great taste with only three ingredients can lighten up offerings for either an appetizer or dessert buffet.

Prep Time:10 min
Start to Finish:10 min
Makes:20 servings (1 tablespoon dip and 3 fruit pieces each)

1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait® Original lemon burst yogurt
Assorted fresh fruit pieces or Berries

1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.

High Altitude (3500-6500 ft) No changes.

Nutrition Information

1 Serving: Calories 60 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 30 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 20 %; Calcium 2 %; Iron 0% Exchanges: 1/2 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Friday, July 18, 2008

Chicken Florentine Casserole

Chicken Florentine Casserole
by: Renee Hill

4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bites, I prefer to use real bacon that I break up
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.

Increase the oven temperature to 400 degrees F (200 degrees C).

Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.

Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Sunday, July 13, 2008

Loose Meat on a Bun, Restaurant Style (dairy free)

Loose Meat on a Bun, Restaurant Style

"This is how they make loose meat sandwiches in the restaurants. They are always moist and savory."

READY IN 1 Hr 15 Min

3 pounds ground beef or sirloin
1/4 cup minced onion
3 tablespoons Worcestershire sauce
4 cups beef broth
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
12 hamburger buns, split

Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.

Saturday, July 12, 2008

So-Easy Lemon Bars

So-Easy Lemon Bars
by: Pillsbury

Prep Time: 15 Min
Total Time: 1 Hr 35 Min
Makes: 36 bars

1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar

1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
2. In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
3. Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.

High Altitude (3500-6500 ft): Bake crust 18 to 21 minutes. After topping crust, bake 25 to 30 minutes.

Friday, July 11, 2008

Mac-N-Cheese Deluxe

Mac-N-Cheese Deluxe
by: Deanne Hoff

2 cups elbow macaroni

2 cups small curd cottage cheese

1 cup sour cream

1 slightly beaten egg

¾ tsp salt

Dash pepper

8 oz cheddar cheese (I use almost 3 cups)

Cook mac, drain, mix all ingredients, 9 x 13 casserole dish, bake @ 350 degrees for 40-45 minutes.

I top with extra grated cheese

**My modifications: I also add garlic and onion powder and I use 2 cups of sour cream. The only other change I make is that I mix all of the cheese into the pasta instead of saving some for the top. :)

Friday, July 4, 2008

Patriotic Gelatin Salad

Patriotic Gelatin Salad
from: Taste of Home
Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme. —Sue Gronholz, Columbus, Ohio

TIME: Prep: 20 min. + chilling

2 packages (3 ounces each) berry blue gelatin
2 packages (3 ounces each) strawberry gelatin
4 cups boiling water, divided
2-1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups (16 ounces) sour cream
2 teaspoons vanilla extract

In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.

Yield: 16 servings.

Nutrition Facts
One serving:1 piece (prepared with sugar-free gelatins, sugar substitute, fat-free milk and reduced-fat sour cream)
Calories: 69
Fat:3 g
Saturated Fat:2 g
Cholesterol:11 mg
Sodium:84 mg
Carbohydrate:5 g
Fiber:0 g
Protein:5 g
Diabetic Exchange:1/2 starch, 1/2 fat.

Wednesday, July 2, 2008

Patriotic Taco Salad

Patriotic Taco Salad
from: Taste of Home's Holiday & Celebrations Cookbook
One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California

METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 20 min.

1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. x 2-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings. *Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

Bananas Foster (crockpot)

Bananas Foster Recipe
Submitted by: katesrecipes

Serves/Makes: 4

4 bananas, peeled and sliced
4 tablespoons butter, melted
1 cup packed brown sugar
1/4 cup rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup shredded coconut


Layer sliced bananas in the bottom of a slow cooker. Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.

Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.

Tuesday, July 1, 2008

Dilled Pot Roast (crockpot)

Dilled Pot Roast Recipe
Submitted by: Kandi, Mississippi , USA

Serves/Makes: 6

3 1/2 pounds beef pot roast
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried dill weed, divided
1/4 cup water
1 tablespoon vinegar
3 tablespoons flour
1 cup dairy sour cream


Sprinkle both sides of meat with salt, pepper, and half of the dill weed. Place in slow cooking pot. Add water and vinegar.

Cover and cook on low 7 to 9 hours or until tender.

Remove meat from pot. Turn control to high. Dissolve flour in small amount of cold water; stir into meat drippings. Stir in remaining dill weed. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce.

Patriotic and Therapeutic Strawberry Preserves (crockpot)

Patriotic and Therapeutic Strawberry Preserves Recipe
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist

1 1/2 quart red, ripe strawberries
5 cups sugar
1/3 cup lemon juice


Wash and remove stems from strawberries. Place in crockpot. Stir in sugar and lemon juice. Cover and cook on HIGH for 2 1/2 hours, stirring twice.

Uncover, and cook additional 2 hours, or until preserves have thickened. Stir occasionally. Store preserves in sealed container in refrigerator for up to 2 weeks, or in freezer for up to 2 months.

Red, White and Blue Shortcake Stars

Red, White and Blue Shortcake Stars
Celebrate with strawberry, blueberry and whipped cream shortcakes, family fun for patriotic holidays or any occasion.
by: Betty Crocker

Prep Time:15 min
Start to Finish:1 hr 25 min
Makes:12 servings

1 1/2 quarts strawberries, sliced (6 cups)
1 1/2 cups granulated sugar
4 2/3 cups Original Bisquick® mix
1 cup milk
1/2 cup chopped dried cherries
6 tablespoons granulated sugar
6 tablespoons butter or margarine, melted
2 cups blueberries
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar

1. Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2. Heat oven to 425ºF. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
3. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
4. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.

Nutrition Information

1 Serving: Calories 460 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 20 mg; Sodium 750 mg; Total Carbohydrate 72 g (Dietary Fiber 3 g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 84 %; Calcium 12 %; Iron 10 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Do-Ahead Tip
Get a jump start on making shortcake! Before baking, cover and refrigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours.

Try fresh raspberries instead of strawberries, or ditch the red, white and blue theme and use blackberries, sliced peaches or even sliced plums!

Shortcakes contain a lot of sugar, so having a dark bottom crust is normal. Be sure to place the cookie sheet in the center of the oven to ensure even browning.

Red, White and Blue Cookies

Red, White and Blue Cookies
Show your colors rolled up in an easy buttery cookie.
by: Betty Crocker

Prep Time:1 hr 10 min
Start to Finish:2 hr 20 min
Makes:6 dozen cookies

1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups Gold Medal® all-purpose flour
2 tablespoons red colored sugars
2 tablespoons blue colored sugars

1. Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
2. Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
3. Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
4. Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Information

1 Serving: Calories 50 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 20 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Stars and Stripes Cake

Stars and Stripes Cake
Ready, set, celebrate! An all-American cake like this is all the reason you need for a get-together.
by: Betty Crocker

Prep Time:10 min
Start to Finish:2 hr
Makes:12 servings

1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Nutrition Information

1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g (Saturated Fat 5g, Trans Fat 4g); Cholesterol 55mg; Sodium 390mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 43g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 15%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

4th of July Trifle

4th of July Trifle
by: Julia Jezowski

Vanilla Pudding (you can use instant)
Whipping Cream (whipped)
ANgel Food Cake (broken into pieces)
strawberries (cut up)

You will layer these ingredients into the clear class bowl. First put a layer of angel food cake, after that leayer some vanilla pudding, then comes strawberries. Next put more angel food cake, then vanilla pudding, and then blueberries. Repeat until you reach the top! For your last layer put the angel food cake, then whipped cream and on the top, we usually make a flag with the strawberries and blueberries. It is a family favorite!

Easy Flag Cake

Easy Flag Cake
from: Rebecca McGuigan

2 pints of strawberries
1 recipe of your favorite white or yellow cake (mix or from scratch, your choice)
1 1/3 C of blueberries
1 tub of whipped topping

Serves 12

Mix up and bake your favorite cake mix or recipe. Let cool.

Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.

Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.