Friday, December 11, 2009

No Bake Cookie Balls

No Bake Cookie Balls
from Taste of Home

60 ServingsPrep: 20 min. + standing

1 cup (6 ounces) semisweet chocolate chips
3 cups confectioners' sugar
1-3/4 cups crushed vanilla wafers (about 55 wafers)
1 cup chopped walnuts, toasted
1/3 cup orange juice
3 tablespoons light corn syrup
Additional confectioners' sugar

In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the confectioners' sugar, vanilla wafers, walnuts, orange juice and corn syrup.
Roll into 1-in. balls; roll in additional confectioners' sugar. Store in an airtight container.
Yield: 5 dozen.

Butterscotch Gingerbread Cookies

Butterscotch Gingerbread Cookies
from Taste of Home

24 ServingsPrep: 15 min. + chilling Bake: 10 min. + cooling

1 cup butter, softened
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.
Yield: about 2 dozen.

Nutrition Facts: 1 cookie equals 194 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 144 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Pumpkin Oatmeal

Pumpkin Oatmeal
from the kitchen of Susan Reid
(link where recipe originated is attached to title of recipe)

1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk

1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.

Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

Monday, December 7, 2009

Chocolate Mint Cheesecake Bars

Chocolate Mint Cheesecake Bars
from the kitchen of Cassie Carpenter

PREP: 15 min
COOK: 30 min
YIELD: 1 1/2 dozen bars

2 cups finely crushed oreo cookies (the mint ones are yummy too)
1/2 cup (1 stick) butter, melted
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 eggs
1 Tbs. peppermint extract
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
14 creme de menthe thin candies, chopped

1. Preheat oven to 325. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool.
2. In separate bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25-30 minutes. Cool 20 minutes; chill.
3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Refrigerate leftovers

Thursday, December 3, 2009

Almond Crescents

Almond Crescents
from the kitchen of Oriana Montani

There are always a big hit when I make them. Don't forget to really pile the powered sugar on at the end while they're still a little warm.

1 1/4 cups almonds unblanched
1 cup butter (2 sticks) - room temperature
1/2 cup sugar
1 tsp vanilla
1/2 tsp salt
2 cups sifted flour
powder sugar for dusting

Grind almonds fine (but not to a paste) in processor
Cream butter and sugar together
Stir in ground almonds, vanilla, salt and flour
Chill dough until firm

Set oven at 350 degrees.
Lightly grease baking sheets.
Break off walnut size pieces of dough. roll pieces into sticks 1/2 inch thick.
Bend stick into crescent shapes.
Place on prepared baking sheets leaving space between crescents

Bake 15 minutes until crescents are dry but not brown.
Cool slightly. Roll each cookie in powder sugar.
Makes 36 cookies

Christmas Ice-Cream Cake

Christmas Ice-Cream Cake
from Patty Santos

2 boxes of vanilla ice cream sandwiches
1 1/2 tubs cool whip
5-6 crushed heath bars
green sprinkles
red sprinkles
carmel syrup

layer bottom of a 9 X13 baking pan with ice cream sandwiches
spread ample amounts of cool whip, crushed heath bar and carmel syrup
repeat for another layer.
finish with red and green sprinkles

Tuesday, November 24, 2009

Potatoes Gratin

Potatoes Gratin
From the kitchen of Sherry Watkins

3 cups diced cooked potatoes
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 cup shredded Cheddar cheese
salt and pepper
1 cup soft bread crumbs

Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside. To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 15 minutes to heat through, then broil until golden brown.
Recipe for potatoes au gratin serves 4

Grandma’s Thanksgiving Gravy

Grandma’s Thanksgiving Gravy
From the kitchen of Stephanie Douvas

Turkey Drippings (usually 3-5 cups, depending on the size of turkey)
2 pkts Lawry’s Turkey Gravy
1jar of Turkey Gravy (just as a starter)
salt and pepper to taste (but I use a lot of pepper)

1. Start with premade gravy and thin with milk.
2. Add turkey drippings and pepper to mix
3. Sprinkle in turkey gravy pkt and wondra to bring to desired thickness
4. Continue this process until you have enough gravy for the amount of people eating

**this gravy is all about tasting and improvising as you go**

Traditional Turkey

Traditional Turkey
From the kitchen of Stephanie Douvas

1 Turkey (any size, but this year it was 24.5 lbs)
1 cup butter Salt and Pepper to taste
1-2 whole onions
 Turkey Stock

1. Clean turkey and pat dry
2. Stuff cavity with as many onions, garlic and celery as possible
3. Massage butter into the turkey, put a little in the cavity, and in the creases of the legs
4. Pour enough turkey stock in the bottom of the pan to be about a ¼ inch high
5. Cover turkey with heavy duty foil and put in oven at 350 (for my turkey this year it will be about 5 hours)
6. Last hour to hour and a half remove foil to allow turkey to become beautifully golden (cook until internal temp reaches 165)

Libby's Pumpkin Pie

Libby's Pumpkin Pie
From the kitchen of Diana Brewster

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Cranberry Sauce

Cranberry Sauce
From the kitchen of Susan Reid

2 cans of whole cranberries
1 small packet orange jello
1 small packet cherry jello
2 stalks celery, finely chopped
1 small package of nuts - any kind
Medium size can drained pineapple
1 small apple, peeled and chopped

Combine all together and refrigerate. Usually I make one day ahead.

Nonnie Iandoli's Apple Pie

Nonnie Iandoli's Apple Pie
From the kitchen of Diana Brewster
(here is a picture from when I made the pie myself)

2 Pillsbury Pie crust
6-8 McIntosh apples cored, peeled and sliced
1tsp Cinnamon
1/4 Cup of Sugar
3tbsp Flour

Mix all the dry ingredients together

Place 1 crust on the bottom of a 9 inch pie pan. Place all the apple in the pan and add the sugar mixture over the apples.
Cut up tbsp of butter and distribute over the apples.
Add top crust-press down with hands to let excess air out. Fold edges under all around pan-flute with index finger.

Cut a round hole in the center of the pie and 4 to 6 slits with a knife all the way around the pie.

Bake at 400 for 1 hour/ Makes one pie

Thanksgiving Punch

Thanksgiving Punch
From the kitchen of Rachel Wells (from

2 quarts cranberry juice chilled

1 can frozen pink lemonade concentrate
1 quart ginger ale

In a large punch bowl pour the cranberry juice. Stir in the frozen lemonade, stirring until dissolved. 

Just before serving, add the ginger ale.

Candied Sweet Potatoes

Candied Sweet Potatoes
From the kitchen of Melissa Williamson
(modified from Better Homes and Garden)

1 lb. sweet pot. or yams or 1 can 18 oz. sweet pot. drained (use as much/many pot. as necessary and then just add more of the other ingredients to taste.)
Cut up canned sweet pot.
Layer half of pot., 3 Tbsp of brown sugar, 1-2 Tbsp of butter, dash of cinnamon in appropriate size dish of choice
Repeat layers
Bake uncovered at 375 for 30-35 min. or until glazed
Spoon liquid over pot. once or twice.
Sprinkle with Marshmallows and nuts, if desired
Bake for 5 min. more

I don't usually measure my sugar and butter etc. (Or much of anything for that matter!) Just do what looks good. :)

Pumpkin Roll

Pumpkin Roll
From the kitchen of Niki Philpott

Powdered Sugar
3 eggs
1 cup sugar
2/3 canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

1/3 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 teaspoon ground ginger

Powdered sugar, if desired

Heat oven to 350 degrees. Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray. Line bottom of pan with parchment paper. Spray parchment paper with no-stick cooking spray; set aside. Place clean towel flat onto counter; lightly sprinkle with powdered sugar. Set aside.

Beat eggs in large bowl at high speed until light and foamy. Add sugar; continue beating until well mixed. Add pumpkin; continue beating until mixed. Reduce speed to low; add flour, baking soda, cinnamon, ginger and nutmeg. Beat until well mixed.

Spread batter evenly into prepared pan. Bake for 13-15 minutes or until cake springs back when lightly touched. Immediately invert cake onto prepared towel. Lift off pan; carefully peel off parchment paper. Starting at 10-inch side, carefully roll up cake in towel. Cool completely.

Combine butter, cream cheese and vanilla in large bowl; beat at medium speed until creamy. Reduce speed to low; add 1 1/2 cups powdered sugar and ginger. Beat until well mixed.

Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. Starting at 10-inch side, gently roll up cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Trim ends, if desired. Sprinkle with additional powdered sugar just before serving, if desired. Cut into slices. Store refrigerated.
*Cake roll can be made ahead and frozen for up to 1 month.

Mashed Potatoes

Mashed Potatoes
From the kitchen of Melissa Williamson

This recipe is very easy and pretty much all done "to taste."

Desired number of baking potatoes
Peel and quarter. Cook covered in boiling water or 20-25 min. till tender. Drain and mash

Add: butter, milk (or cream etc.), pepper, salt, garlic powder, sour cream to taste

Mix all together

The Ullman’s Famous Squash Casserole

The Ullman’s Famous Squash Casserole
From the kitchen of Christine Bouchard

1 pkg (12 oz) Frozen Butternut Squash
3 Eggs ½ c. Sugar
½ c. Four 2 c. Milk
½ c. Melted Butter 1 TBSP gr. Cinnamon

1. Preheat oven to 350
2. Cook squash according to pkg
3. Beat eggs in large bowl
4. Add squash, sugar, milk, butter, mix together
5. Then add flour and ground cinnamon to mix
6. Stir all ingredients together well
7. Grease a two quart pan and bake for 1 hour, serve warm

Muffin Pan Stuffing

Muffin Pan Stuffing
From the kitchen of Susan Reid

Herbed bread cubes
poultry seasoning
chicken broth

I don’t measure any of the ingredients for this stuffing
Cut up onion and celery. Saute in pan with butter until soft.
Add to bread cubes. Add chicken broth just to moisten.
Add sage and poultry seasoning to taste.
Scoop into lightly greased muffin pans. Top with a pat of butter.
Bake at 350 about 20-25 minutes.

“Aunt Sherry’s Creamed Corn”

“Aunt Sherry’s Creamed Corn”
From the kitchen of Margot Bass

8 ears/ 4 c. Corn 1/3 c. H2O
1/2 cup butter
2 TBSP Flour ¾ c. Sugar
½ tsp salt ¼ tsp pepper
1 ¾ c. milk 6 beaten eggs
1 tsp baking powder

1. Cook corn in boiling H2O
2. Drain corn, add butter and stir
3. Mix – flour, sugar, salt, pepper
4. Add dry ingredients
5. Stir in milk
6. Beat eggs and stir in slowly
7. Add baking powder last
8. Pour in a greased 9x13 pan
9. Bake at 350 for 25 minutes

Kelsey's Favorite Cranberry Bread

Kelsey's Favorite Cranberry Bread
from Taste of Home (Thanksgiving addition)

2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter
1 egg
3/4 cup orange juice
2 teaspoons grated orange peel
1 cup chopped fresh or frozen cranberries
1/2 cup golden raisins

1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter

1/2 cup confectioners' sugar
2 teaspoons orange juice

In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8-in x 4-in. loaf pan.
Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread. Yield: 1 loaf (12 slices).

Nutrition Facts: 1 slice equals 260 calories, 6 g fat (4 g saturated fat), 33 mg cholesterol, 349 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.

Friday, November 20, 2009

Frozen Cranberries

Frozen Cranberries
From the kitchen of Mel Fithian

1 Can Whole Cranberries
8 Oz Cream Cheese
8 Oz Cool Whip
1 Can Crushed Pineapple

Mix and Freeze

Take out of the freezer about 1 hour before dinner. Make sure and let your cream cheese soften a bit before you mix.

Sunday, November 8, 2009

Harvest Moon Macaroni

Harvest Moon Macaroni
Courtesy of: Rachael Ray, Fright Night
Shared by Brienna Drnec

1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 tablespoons butter
3 tablespoons all-purpose four
1 cup chicken stock
1 1/2 cups whole milk
Salt and freshly ground black pepper
Nutmeg, grated to taste
1 (10-ounce) box frozen butternut squash, defrosted
A few dashes hot sauce
1 cup grated Parmigiano-Reggiano
1 cup extra-sharp yellow Cheddar
A handful fresh parsley leaves, finely chopped
1 teaspoon sweet paprika
Bring water to a boil, season with salt and cook macaroni to al dente.

Preheat broiler and place rack in middle of the oven.

Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.

Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.

Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

Thursday, November 5, 2009

Sausage Cheese Muffins

Sausage Cheese Muffins
from the kitchen of Susan Reid

1 (1lb) package ground pork sausage - I use the reduced fat
3 C all-purpose baking mix - I use Bisquick
1 1/2 c shredded cheddar cheese
1 (10 1/2 oz) can condensed cheese soup
3/4 C water

Cook sausage; drain and cool. Combine sausage, baking mix and cheese in a bowl. Make a well in the center. Stir together cheese soup and water. Pour into well and stir until just moistened. Spoon into lightly greased muffin pans, filling to top. Bake at 375 20 to 25 minutes or until lightly browned. Makes 15 muffins.

Wednesday, November 4, 2009

Chewy Oatmeal Cookies with Butterscotch and Chocolate Chips

Chewy Oatmeal Cookies with Butterscotch and Chocolate Chips Recipe
from the kitchen of Susie McEveety


1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 cups rolled oats
1 6-oz. package (1 cup) semisweet chocolate pieces
1 cup butterscotch pieces
1 cup more each of chocolate and butterscotch chips for drizzle.


Follow directions on chocolate chips pkg for “fruit dip”, which I believe is adding 1 TB of shortening to 1 c. of chips, microwaving until melted. (do the same with butterscotch chips, but you may have to use a bit more shortening to get the same consistency). Drizzle over top of cookies, letting first drizzle harden before drizzling the second round. So you will end up with both chocolate AND butterscotch drizzle. Less is NOT more here! Hahaha..


In a large mixing bowl, beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Beat in the eggs one at a time, adding second egg after first is fully mixed in. and vanilla Add sugar and brown sugar. Beat until combined.. Beat in flour, baking soda, and salt (mix flour, baking soda, and salt before adding to wet mixture). Stir in the oats. Stir in chocolate and butterscotch pieces.
Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 11 - 104minutes or until golden brown around edges and center still appears raw. Remove cookies from oven, cool on cookie sheet 5 min then transfer to wire rack to cool completely.
Makes about 30-40
Let cookies cool completely, then follow directions for drizzling top of cookies.


Pull eggs and butter first when you are gathering ingredients so that they are soft and room temp when you add them to batter. I even put the butter by the pre-heating stove to soften it up more.
Mix wet ingredients ENTIRELY before adding the dry, however don’t let it mix on and on…or the cookies will come out cakey.
Be sure cookie sheet is not warm when you drop the dough
Be GENEROUS with the dough balls. This original recipe says that it yields 50-60, but with the way I make the dough balls I only get about 36/38 out of it. Almost the size of golf balls.
I rotate the cookie sheet halfway through baking (after about 6 min)
Always a good idea to cook ONE cookie to start and see what happens. You may have to adjust the time or temp depending on your oven. My first batch is never as good a the rest.
Cookies look very raw in the center (about the size of a quarter) and browned along edges when I pull them.
Let cookies sit on cookie sheet 5 min. before removing them to wire rack to cool completely.
Let cookies cool completely before adding drizzle
Let chocolate drizzle harden and cool before adding butterscotch drizzle.
Ta-da! J

Pumpkin Soup

Pumpkin Soup

5 black peppercorns (whole)
1/2 cup heavy whipping cream
1 clove garlic (minced)
1/2 teaspoon thyme (freshly chopped)
1 cup onion (chopped)
1 teaspoon parsley (freshly chopped)
4 cups pumpkin puree
1 1/2 teaspoon salt
6 cups chicken stock

On a large pot, add in the while peppercorns, the pumpkin puree, onion, thyme, garlic, and stock. Add in salt to taste.
Bring the mixture to a boil. Once it starts to boil, reduce the heat to low and let it simmer uncovered for over thirty minutes.
While it is simmering, use a hand blender to puree the mixture. Continue to blend until the consistency of the mixture becomes thick and creamy and the color of the soup starts to become orange and there are no other discolorations present.
After blending, bring the mixture to a boil again.
Once it starts to boil, bring the heat to low and let it simmer again for thirty minutes while uncovered.
Before serving, stir in heavy cream and simmer a while to heat. Add in some fresh parsley as garnish.

**I really enjoyed this recipe. I roasted a pie pumpkin in the oven and scooped out the middle for my pumpkin puree. I also ended up adding about a 3/4 cup to a cup of heavy whipping cream, instead of just the 1/2 a cup the recipe calls for, to get the soup to the thickness I wanted. I was able to get this soup to about a "potato soup" consistency.**

Peach Sangria


1 bottle White Zinfandel
1/3 cup sugar
3/4 cup peach-flavored brandy
6 tbsp thawed lemonade concentrate
8 oz sliced peaches

Mix together the wine, sugar, brandy and lemonade until well mixed. Add in the peaches, and refrigerate overnight.

Serve the next day from a large pitcher filled with ice.

**This is by far my favorite Sangria recipe yet**

"Olive Garden" Sangria

"Olive Garden" Sangria

1 1/2 liters Red Table Wine
10 ounces or 1 cup Grenadine
16 ounces or 2 cups Cranberry Juice Cocktail
12 ounces or 1 1/4 cups Sweet Vermouth
10 ounces or 1/2 cup Sugar Water (half water, half sugar)
Strawberries cut into thirds
Oranges, sliced and quartered
Crushed ice

This makes one gallon. Mix all ingredients except for ice.
Refridgerate for 4 to 5 hours.
Pour wine in glass and then add ice.
Make sure there is fruit in every glass.

**My husband loved this**

Horseradish Sauce

Horseradish Sauce

3 Tbsp prepared horseradish (here's how to make prepared horseradish)
1/4 cup sour cream
1 teaspoon Dijon mustard
1 Tbsp mayonnaise
1 Tbsp chopped chives or the greens of a green onion

Mix ingredients together. Serve as a sauce for steak or pork.
Makes about 1/2 a cup.

**This is pretty tasty, but I would probably add one extra tbsp of horseradish next time, to give it a little more kick**

Orange Chicken

Orange Chicken
(If you click on the above link, it will take you to the actual page where you will find the recipe along with pictures to go with the step by step process of making this recipe).
from, shared by my friend Diana

2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Cooking Instructions:

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.


Wednesday, October 28, 2009

Harvest Pumpkin Cookies

Harvest Pumpkin Cookies
from: Homemade Cookies and Bakery Treats Cookbook

2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground all spice
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin (can be either regular or pumpkin pie mix)
1 egg
1 tsp vanilla
1 cup chopped pecans
1 cup dried cranberries
Pecan halves (about 36...for decorating cookie)

Preheat oven to 375. Combine flour baking powder, cinnamon, baking soda, salt and all spice in a medium bowl.

Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin, egg, and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped pecans and cranberries, if desired.

Drop heaping tabelspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spood. Press one pecan into center of each cookie.

Bake 10-12 minutes or until golden brown. Let cookies stand on cookie sheets for 1 minute and then transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze for up to 3 months.

Makes about 3 dozen.

Pumpkin Pie Playdough

Pumpkin Pie Playdough
Shared by Denise Pugh

2 cups flour
1 cup salt
1 TBSP Cream of Tartar
1-2 TBSP Pumpkin Pie Spice
2 cups water
3 TBSP oil
Orange Food Coloring (2 parts yellow, 1 part 1)

1. Mix water, food coloring, and oil in saucepan over medium heat.
2. In a separate bowl mix flour, salt, cream of tartar, and pumpkin pie spice
3. Gradually add this mixture to the water mixture.
4. Cook and stir over medium heat until lumps disappear.
5. Kneed on a floured surface until smooth
6. Cool slightly and store in air tight container

My cousin used quart sized freezer bags and she said those work well and keep the dough fresh. Since I doubled the recipe when I made it, I am keeping it in one of those big ziplock plastic containers and it seems to be doing well.

Thursday, October 22, 2009

Crock Pot Hashbrowns

Crock Pot Hashbrowns
From Hannah Reed

1 bag shredded hashbrowns that have thawed over night (I usually leave them on the counter for a few hours and then refrigerate over night)
1 8oz bag of cheddar cheese
1/4 cup soft/melted butter
1 can cream of chicken soup
Salt and Pepper to taste (I usually don't add either- the soup and cheese make it salty enough for me)

Mix together soup, butter, and some cheese. Add hashbrowns to mix. Put in crockpot, top with cheese. Bake for 3-4 hours.

It's helpful to either spray the crockpot with Pam or coat it with butter so you don't have a nasty mess to clean up.

Wednesday, October 21, 2009

Dijon Pork Tenderloin

Dijon Pork Tenderloin
By Stephanie

1 Pork Tenderloin
3-4 TBSP Dijon Mustard
Pepper (to taste)
Dill (fresh is best, but dry is fine)

Preheat oven to 375

Place Pork on a foil lined (with non-stick spray) cookie sheet
Slather Dijon Mustard all over tenderloin
Add pepper and dill to your liking

Bake in the oven for about 50 minutes

***I usually let the left overs sit in the fridge a day or two and then I take then and stick them in a crockpot
with one can of beef broth (all day on low). Then about a half hour before we are ready to eat, I use two forks
and shred the pork in the crockpot, add some BBQ sauce and make pulled pork sandwiches***

Thursday, October 8, 2009

Pumpkin Muffins

Pumpkin Muffins
From the kitchen of Renee Hill

1.5 cups all-purpose flour
1 tsp baking powder
1 15 oz can solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Monday, August 31, 2009

Chocolate Scotcheroos

Chocolate Scotcheroos
From Rice Krispies website

Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 24

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies®
—— OR ——
6 cups Cocoa Rice Krispies®
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips

Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Tuesday, August 25, 2009

Chicken Tacos

Chicken Tacos
by: Stephanie

Makes about 5 tacos
(2 per adult and one for a kiddo)

3 Chicken Breast Filets
1 TBSP Extra Virgin Olive Oil
1/4 cup Lime juice
Mrs. Dash Southwest Chipotle Seasoning

1. Put chicken in ziplock baggie and pour in oil and lime juice,
let marinate while oven is preheating to 375 (15 minutes)

2. Line a cookie sheet with foil and pour the chicken and marinade
onto the foil. Sprinkle on Mrs. Dash seasoning (as much or as little as
you'd like). Bake 30 minutes

3. Chop chicken, sprinkle with extra Mrs. Dash Seasoning and serve
with tortillas, cheese, lettuce, chives, sour cream and salsa.


Monday, August 24, 2009

Homemade Tortillas

Homemade Tortillas
from The Happy Housewife Blog

Click on the above link to see how to make these delicious tortillas.

I am going to make these either this week or next week for our taco night.
I am excited to try these and thought I'd share this fun recipe!

Friday, August 21, 2009


From the kitchen of Amy Young

2lbs ground beef
3-8oz cans of tomato sauce
2 pkgs powder chili mix

1 can pinto beans
1 can kidney beans
1 can stewed tomatoes
1 can rotel tomatoes
1 large onion chopped

Brown beef and drain. In a crock-pot mix together the tomato sauce and chili mix.
Then add 2 to 3 cups of water. Start heating on high and add meat. Simmer for 2 hrs-add beans, onions, rotel, and stewed tomatoes. Simmer for 1 more hr. Enjoy this, Texas style!!!

Brownies with a flare

Brownies with a flare
from the kitchen of Patty Santos

To spice up brownies:

1. add marshmallow creme to he top of cooled brownies,
2. drizzle with melted chocolate frosting,
3. use a knife to create marble effect,
4. cool, cut and serve!

Crock pot chicken tortilla soup

Crock pot chicken tortilla soup
from the kitchen of Patty Santos

4 boneless skinless chicken breasts (frozen ok)
4 cubes cilantro from trader joes
1 cube of garlic from trader joes
1 small can of chili's (hot)
1 small can of chili's (mild)
1 can tomato paste
1 can diced tomatos (Mexican style)
1 can black beans
1 can corn
3/4 of the largest can of 99% fat free chicken broth
1-2 cups water

Dump all into the crock pot and cook on high 6-8 hours
Stir to break up chicken pieces
Serve with avocado, low fat cheese shredded, and low fat sour cream and tortilla chips

Wednesday, August 19, 2009

Caramel Dip

Caramel Dip
by: Irene Foster

1/2 c. butter
1 c. brown sugar
2 TBSP flour
1/4 c. evaporated milk
1 tsp vanilla

Mix butter, sugar, and flour. Place over low heat. Add cream gradually. Cook stirring constantly until thick, them add vanilla.

**I like this with sliced apples or over ice cream.

Chicken Tortilla Soup (crockpot)

Chicken Tortilla Soup
by: Irene Foster

4 chicken breast halves
1 garlic clove, minced
2 TBSP margarine
2 14 1/2 oz. cans chicken broth ( I usually just boil the ckn and use that for the broth.)
2 14 1/2 oz cans chopped stewed tomatoes ( I like to use Mexican ones)
1 c. salsa (I prefer homemade salsa.)
1/2 c. cilantro
1 TBSP ground cumin
8 oz Monterey Jack cheese, cubed
sour cream
tortilla chips

1. Cook, debone, and shred chicken.
2. Add minced garlic to margarine in slow cooker. Saute.
3. Combine all ingredients except cheese, sour cream, and chips.
4. Cover. Cook on Low 8-10 hours.
5. Divide cubed cheese among 6 individual soup bowls. Ladle soup over cheese. Sprinkle with chips and top each bowl with a dollop of sour cream.

Turkey Taco Bake

Turkey Taco Bake
by: Irene Foster

2 cups coarsely crushed corn chips
1 can (16oz) refried beans
2 cups shredded Monterey Jack cheese, divided
1 cup salsa (This time I prefer jarred. :)
2 cups shredded cooked turkey (or chicken :P)
1 tsp. Mexican or taco seasoning
1 green onion, sliced
1 medium tomato, chopped

Place corn chips in a greased shallow 2 1/2 quart baking dish. Place the refried beans in a small saucepan; cook and stir over medium heat until heated through. Remove from the heat; stir in 1 cup cheese and salsa. Spread over chips.
Toss the turkey and Mexican seasoning; sprinkle over bean mixture. Top with remaining cheese. Sprinkle with onion. Bake, uncovered, at 400* for 20-25 minutes or until cheese is melted. Sprinkle with tomato. Yield 4 servings.

Pumpkin Bread

Pumpkin Bread
by: Ashlee Cowell

Preheat oven to 350

1 1/3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon (she uses a little extra)
1 tsp nutmeg
1/2 tsp ginger
3 cups sugar
3/4 cups oil
2/3 cups water
4 eggs
2 cans pumpkin

Just blend everything together and pour into 2 or 3 loaf pans. I can make 2 big loaves
out of this recipe. (If you double the recipe use a BIG can of pumpkin)

Bake 40-50 minutes

Apple Oat Drops (vegan and low fat)

Apple Oat Drops
by: unknown source on yahoo

1/4 cup brown sugar
1/4 cup sugar
3/4 cup unsweetened applesauce, canned or fresh
1 cup sifted plain/all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup seedless raisins
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Preheat the oven to 375

Stir the sugars into the applesauce.

Sift together the flour, baking powder, salt and spices.

Stir dry ingredients into the applesauce mixture.

Add the oats and the raisins. Mix well.

Drop by the tablespoonfuls onto lightly greased cookie sheet.

Bake for about 10 minutes. Cool slightly and then place on wire rack to cool completely.

**I have made these a couple of times and they are definitely "healthy cookies." They are similar
in texture to a soft granola bar. We enjoy them!

Banana Bread

Banana Bread
from Better Homes and Garden Cook Book

Prep: 25 minutes
Bake: 55 minutes
Oven: 350
Makes: 1 Loaf (16 servings)

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter/margarine
1/4 cup chopped walnuts

1. Grease bottom and 1/2 inch up the sides of one 9x5x3 inch or two 7 1/2 x 3 1/2 x 2 inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s).

3. Bake at 350 for 55-60 minutes for the 9 x 5 x 3 inch pan; 40-45 minutes for 7 1/2 x 3 1/2 x 2 inch pan. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack. Wrap and store overnight before slicing.

Whole Grain Marshmallow Crispy Bars

Whole Grain Marshmallow Crispy Bars
from the kitchen of Susan Reid

Makes 24 bars; Prep: 15 minutes; Cook 5 minutes
Stand: 15 minutes

3TBSP butter
1 (10.5 oz) bag of mini marshmallows
1 (15 oz) box of multi grain cluster cereal (Susan used Kashi GOLEAN Crunch)
1 1/4 cups dried cranberries
Vegetable Cooking Spray

1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook, stirring constantly, 4-5 minutes or until melted and smooth. Remove from heat.

2. Stir in cereal and 1 cup of dried cranberries until well coated.

3. Press mixture into a 13 x 9 inch baking dish coated with cooking spray. Chop remaining 1/4 cup dried cranberries, and sprinkle on top. Let stand for 10-15 minutes or until firm. Cut into 24 bars.

Thursday, August 13, 2009

Snicker Doodle Cookies

Snicker Doodle Cookies
From the kitchen of Amy Young

1 cup Butter
1 1/2 cups of Sugar + 4 TBLS
2 Eggs
2 3/4 cups flour
1/4 tsp. Salt
3 tsp. Cinnamon
1 tsp Baking Soda
2 tsp Cream of Tarter

In a large bowl cream butter and 1 1/2 cups sugar; add eggs and mix at medium speed until light and fluffy.
In a separate bowl mix flour, salt, baking soda, and cream of tartar.
Add slowly to creamed mixture until well blended
Chill dough in freezer for 30 minutes.

Preheat oven to 375 degrees

Combine remaining 4 tbls of sugar and 3 tsp of cinnamon into a flat dish. Form dough into 1 to 2
inch balls, roll in the sugar/cinnamon mixture until coated. Place on ungreased cookie sheet about 3
inches apart.

Bake 12-15 minutes or until lightly browned...DO NOT OVER COOK

Cookies should be soft when taken out of the oven and they will harden as they cool.

Hint: Between batches of cookies keep dough in freezer so the dough will remain stiff.


Banana Split Dessert

Banana Split Dessert
From: Light & Tasty

TIME: Prep: 25 min. + chilling

2 cups reduced-fat graham cracker crumbs (about 10 whole crackers)
5 tablespoons reduced-fat margarine, melted
1 can (12 ounces) cold reduced-fat evaporated milk
3/4 cup cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
2 medium firm bananas,sliced
1 can (20 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 tablespoons chopped walnuts
2 tablespoons chocolate syrup
5 maraschino cherries, quartered

Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray.
In a bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes or until slightly thickened. Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.

Nutrition Facts
One serving:(1 piece)
Calories: 194
Fat:6 g
Saturated Fat:3 g
Cholesterol:4 mg
Sodium:312 mg
Carbohydrate:33 g
Fiber:1 g
Protein:3 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.

Tuesday, August 11, 2009

Calling For More Recipes

Hey friends,

I have been in a rut and would love it if any of you out there have some new recipes to share. I am having a girls'
night tonight and everyone is bringing something, so hopefully I'll have some more recipes to share with you all
soon, but in the meantime, if any of you could help inspire me, I'd appreciate it :)

Hope to see some recipes in the comment sections (I'll repost them to the blog).


Friday, August 7, 2009

Lemon Parsley Cheese Pasta

Lemon Parsley Cheese Pasta
By: Stephanie

Serves about 4


3/4 box of Penne Pasta
1 pkg of Chicken Breast Filets (4-5 filets)
2 TBSP Extra Virgin Olive Oil (for chicken), extra tsp for veggies
1/4 cup Lemon Juice Concentrate (for chicken)
1/2 of a Red Bell Pepper Chopped
1 1/2 cups steamed broccoli (you still want it to have some crunch)
1/4 cup chopped white onion
2 minced garlic cloves
1 medium zucchini chopped
2 TBSP butter
1 cup milk (any percent)
1/2 cup buttermilk)
1/2 shredded fresh parmesan
1 TBSP parsley
Juice from one lemon
1 pkt 4 cheese sauce mix

1. Cook Pasta according to box
2. Cube Chicken and cook in Extra Virgin Olive Oil and Lemon Juice Concentrate (about 8-10 minutes)
3. Sautee (in tsp oil) garlic, onion, red peppers, zucchini, and broccoli until desired tenderness (about 7 minutes
4. In a sauce pan, mix butter, milk, buttermilk, lemon juice (from lemon) parsley and parmesan until melted/blended.
5. Add cheese sauce pkt to sauce and stir until thick (about 4 minutes)
6. Mix Pasta, chicken, veggies, and sauce all together in a big bowl and serve

Friday, July 17, 2009

Poppy Seed Dressing

Poppy Seed Dressing
from the kitchen of Hannah Reed

1/4 cup sugar dissolved in 1/4 cup hot water
1 cup canola oil
2 Tbsp brown mustard or dijon
1 tsp minced onion flakes
1/3 cup cider vinegar
1 Tbsp poppy seeds (I never measure this, I just add them until I like what I see)

Mix together and refrigerate. I recommend putting the dressing in something with a lid so you can shake it to mix it- stirring it doesn't seem to do the job. Also, I think it tastes better if you make it at least a day in advance so the flavors can mix.

***I had this dressing today! It's to die for amazing!***

Thursday, July 2, 2009

Patriotic Frozen Delight

Patriotic Frozen Delight
by: Taste of Home

TIME: Prep: 10 min. + freezing

1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups (16 ounces) plain yogurt
2 cups miniature marshmallows
1/2 cup chopped pecans
1 cup sliced fresh strawberries
1 cup fresh blueberries

In a bowl, combine milk, lemon juice and peel. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11-in. x 7-in. dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze. Remove from the freezer 15-20 minutes before serving.

Nutrition Facts
One serving:(prepared with fat-free sweetened condensed milk and nonfat yogurt)
Calories: 185
Fat:4 g
Saturated Fat:0 g
Cholesterol:3 mg
Sodium:71 mg
Carbohydrate:34 g
Fiber:0 g
Protein:6 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.

Wednesday, July 1, 2009

Amy's Barbecue Chicken Salad

Amy's Barbecue Chicken Salad


2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce

Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Thursday, June 25, 2009

Ultimate Chocolate Cake

Ultimate Chocolate Cake
From: Taste of Home: Light & Tasty


TIME: Prep: 15 min. Bake: 45 min. + cooling

1 package (18-1/4 ounces) devil's food cake mix
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup (8 ounces) fat-free sour cream
1/2 cup unsweetened applesauce
1/2 cup water
2 eggs
1/2 cup egg substitute
1/2 cup semisweet chocolate chips
1-1/2 teaspoons confectioners' sugar

In a bowl, combine the first seven ingredients; mix well. Stir in chocolate chips. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts
One serving:One piece
Calories: 266
Fat:9 g
Saturated Fat:3 g
Cholesterol:62 mg
Sodium:520 mg
Carbohydrate:41 g
Fiber:2 g
Protein:6 g
Diabetic Exchange:2-1/2 starch, 1-1/2 fat.

Saturday, June 20, 2009

Chunky Banana-Chocolate Chip Cookies

Chunky Banana-Chocolate Chip Cookies
by: Betty Crocker

Prep Time: 20 min
Total Time: 50 min
Makes: About 1 1/2 dozen cookies

2 1/2 ripe medium bananas
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
1/4 cup chopped walnuts and/or miniature semisweet chocolate chips, if desired

1. Heat oven to 375°F. Mash 2 of the bananas to measure 1 cup mashed; reserve remaining 1/2 banana. In large bowl, beat sugar, butter, vanilla, eggs and mashed bananas with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt. Stir in chocolate chips and 1/2 cup walnuts.
2. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
3. Bake 11 to 15 minutes or until set and edges begin to turn light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Mash enough of remaining 1/2 banana to measure 2 tablespoons mashed. In medium bowl, stir frosting and mashed banana until smooth and spreadable. Spread each cookie with about 1 tablespoon frosting. Sprinkle 1/4 cup walnuts over frosted cookies.

Monday, June 8, 2009

Oreo Chocolate Balls

Oreo Chocolate Balls
from: Diana Gartner

You will need:
*1 8 oz. brick of Cream Cheese

*1 package of Original Oreo Cookies (pkg weight 1 lb. 2 oz.)

*1 package of CandiQuick Chocolate candy covering (16 oz.) (NOTE: I can always find this at Stater Bros and some other stores may carry it now too. It will be near/with the chocolate chips. I’ve tried quite a few different dipping chocolates and this works the best, especially with this recipe.)

Set cream cheese out to soften.
Grind up (Magic Bullet or other food processor or blender work best) entire package of Oreo Cookies and put in a large bowl for mixing. It should be a think powder…no chunks of oreo left.

Add cream cheese (I add it in chunks as opposed to the whole brick at once) to ground up Oreos.
Using electric hand mixer, blend Oreos and cream cheese until thoroughly mixed - you shouldn't see any white from the cream cheese and it should be a thick pasty consistency.
Chill "dough" in refrigerator for half an hour for best results in next step.
Once chilled, roll peices of dough into small balls and place on a foil covered cookie sheet.
Chill balls in refrigerator for 15 minutes.

Take cookie sheets with balls on them out of fridge. Melt CandiQuick in microwave per package instructions. Leaving the melted chocolate in the tray provided, use a spoon (I use two) to take the balls from the cookie sheets, drop them one at a time in the melted chocolate, cover completely with chocolate, and return to cookie sheet. Cover all balls with the melted chocolate.
Chocolate hardens quickly but chocolate balls should be placed in refrigerator for at least one to two hours prior to serving for best results

Wednesday, April 29, 2009

From: Melissa Williamson

2 lg. zucchini
2-3 lg. summer squash
1 1/2 to 2 c. Italian bread crumbs
1 c. grated Parmesan cheese, or to taste
1 med. can stewed tomatoes

Peel and slice squash. Place in ungreased 9 x 12 inch pan. One layer of zucchini, sprinkle with bread crumbs and cheese. One layer of summer squash, sprinkle with bread crumbs and cheese.
Continue to layer until squash is gone. Top with remaining crumbs and cheese. Pour tomatoes on the top. Bake at 350 degrees for 30 minutes, or until squash is done. Tomatoes may be deleted, if desired, or may be used on only 1/2 of the casserole.

I added some cheddar between the layers as well and omitted the tomatoes, but would try them next time. I also added some veggie seasoning and pepper.

(I didn't peel any of the veggies)

"Healthified" Turkey-Artichoke Panini

"Healthified" Turkey-Artichoke Panini
By: Eat Better America

50% more fiber • 62% less fat • 71% less sat fat than the original recipe—see the comparison. Gobble away, guilt-free. This healthified panini is ready to lighten your lunch. From eatbetteramerica.
prep time:15 min
start to finish:15 min
makes:2 sandwiches

1/4 cup marinated artichoke hearts (from 6-oz jar), drained
1/4 cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz container)
1/2 cup loosely packed washed fresh baby spinach leaves, chopped
4 slices soft whole wheat bread, 1/2 inch thick (1 1/2 oz each)
1/4 cup roasted red bell peppers (from a jar), drained, sliced
4 oz sliced cooked turkey breast or chicken breast
2 tablespoons reduced-fat shredded Italian cheese blend
Cooking spray or olive oil cooking spray

1. Heat closed contact grill or panini maker for 5 minutes.
2. Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts.
3. In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray.
4. When grill is heated*, place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.
*To cook in skillet, heat 10-inch nonstick skillet over medium heat. Add sprayed sandwiches; cook 2 to 3 minutes on each side or until toasted and cheese is melted.

Nutritional Information
1 Sandwich: Calories 380 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 70mg; Sodium 680mg; Total Carbohydrate 40g (Dietary Fiber 8g, Sugars 11g); Protein 34g % Daily Value*: Vitamin A 25%; Vitamin C 25%; Calcium 25%; Iron 20%

"Healthified" Mexican Pasta Skillet

"Healthified" Mexican Pasta Skillet
by: Eat Better America

72% less sat fat • 68% less fat • 26% fewer calories than the original recipe—see the comparison. This 30-minute sizzling skillet will have your family running to the table! From eatbetteramerica.
prep time:30 min
start to finish:30 min
makes:6 servings (about 1 1/3 cups each)

1 lb extra-lean (at least 93%) ground beef
1 jar (16 oz) Muir Glen® organic mild salsa
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

Nutritional Information
1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.

Wednesday, April 22, 2009

Olive and Feta Pasta

Olive and Feta Pasta

Servings: 4

8 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
2 small zucchini, sliced
dried oregano to taste
salt and pepper to taste
12 black olives, pitted and sliced
1 ounce crumbled feta cheese

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve

Can be served warm or cold.

Monday, April 20, 2009

Grilled Taco-Barbecue Chicken

Grilled Taco-Barbecue Chicken
By: Betty Crocker

Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings

Not what you're looking for? Try another search:
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
1/2 cup barbecue sauce
1/4 cup chili sauce
1 teaspoon ground cumin

Total Time: 15 min
1. Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
2. Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.
Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
High Altitude (3500-6500 ft): Grill chicken 6 to 8 minutes.

Serve sauces on the side when cooking with a contact grill. Because grilling temperatures are high, sauces and glazes burn easily if used during grilling.
For zesty, make-your-own wrap sandwiches, slice the warm chicken into strips and serve with tortillas, shredded lettuce, sliced avocado and the sauce.

Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 1040mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 10g); Protein 32g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 4%; Iron 15% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Tuesday, March 31, 2009

April Fool's Tricky Taco Cups

April Fool's Tricky Taco Cups
by: Taste of Home

Fools of all ages will fall in love with these sensationally sneaky sweets that look like taco salads. Crunchy waffle bowls are filled with chocolate ice cream, then topped with tinted coconut "lettuce" and "cheese", maraschino cherry "tomatoes" and black licorice "olives".

TIME: Prep: 20 min. + freezing

1 cup ground pecans
1 pint chocolate or vanilla ice cream
1-3/4 teaspoons water, divided
6 drops green food coloring
1-3/4 cups flaked coconut, divided
4 drops yellow food coloring
6 waffle ice cream bowls
6 tablespoons whipped topping
3 pieces black rope licorice, cut into 1/4-inch slices
9 maraschino cherries, patted dry, halved

Place pecans in a shallow bowl. Drop small scoops of ice cream into pecans; roll to coat. Place on a baking sheet; freeze until firm. In a large resealable plastic bag, combine 1-1/2 teaspoons water and green food coloring; add 1-1/2 cups coconut. Seal bag and shake to tint. In a small resealable plastic bag, combine yellow food coloring and remaining water; add remaining coconut. Seal bag and shake to tint.
Place coated ice cream balls in waffle bowls. Sprinkle with green coconut. Dollop with whipped topping. Sprinkle with the yellow coconut and licorice; top with the cherries. Serve immediately. Yield: 6 servings.

Nutrition Facts
One serving:(1 each)
Calories: 468
Fat:31 g
Saturated Fat:14 g
Cholesterol:16 mg
Sodium:130 mg
Carbohydrate:48 g
Fiber:4 g
Protein:5 g

April Fool's Layer Cake Meat Loaf

April Fool's Layer Cake Meat Loaf
by: Taste of Home


TIME: Prep: 30 min. Bake: 15 min. + standing

2 eggs, lightly beaten
1 can (5-1/2 ounces) spicy hot V8 juice
1 cup chopped green pepper
2/3 cup chopped onion
1/2 cup seasoned bread crumbs
1/2 cup quick-cooking oats
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef

4-2/3 cups water
1 cup plus 2 tablespoons milk
7 tablespoons butter, cubed
1-3/4 teaspoons salt
4-2/3 cups mashed potato flakes
Ketchup and mustard

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Pat into two ungreased 9-in. square baking pans.
Bake at 350° for 15-20 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain. Let stand for 10 minutes.
Meanwhile, in a large saucepan, bring the water, milk, butter and salt to a boil. Stir in potato flakes. Remove from the heat.
Invert one meat loaf onto a serving platter; invert the second loaf onto a cutting board. Spread 1-1/2 cups mashed potatoes over loaf on the platter. Carefully slide second loaf onto the potatoes.
Spread 3-1/2 cups mashed potatoes over top and sides. Spoon remaining mashed potatoes into a pastry bag with open star tip #195. Pipe a shell border around bottom and top edges. Place ketchup and mustard in separate resealable plastic bags; cut a small hole in a corner of each bag. Pipe onto potato border. Yield: 8-10 servings.

April Fool's Pizza Cake

April Fool's Pizza Cake
by: Taste of Home

TIME: Prep: 15 min. Bake: 20 min. + cooling

1 package (18-1/4 ounces) yellow cake mix
1 cup vanilla frosting
Red liquid or paste food coloring
3 squares (1 ounce each) white baking chocolate, grated
2 strawberry Fruit Roll-Ups

Prepare cake mix according to package directions. Pour the batter into two greased and floured 9-in. round baking pan.
Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place each cake on a 10-in. serving platter. Combine the frosting and food coloring; spread over the top of each cake to within 1/2 in. of edges. Sprinkle with grated chocolate for cheese.
Unroll Fruit Roll-Ups; use a 1-1/2 in. round cutter to cut into circles for pepperoni. Arrange on cakes. Yield: 2 cakes (6-8 servings each).

Thursday, March 26, 2009

April Fools Berry Soda

April Fools Berry Soda
From Taste of Home

Here's a prank that will get your family to pucker up! These berry "beverages" look inviting to sip, but they're actually gelatin that's tricky to suck through a straw, so keep some spoons handy.

TIME: Prep: 10 min. + chilling

2 packages (3 ounces each) strawberry gelatin
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
3/4 cup fresh blueberries

Prepare gelatin according to package directions. Refrigerate until partially set, about 2 hours. Stir in berries. Pour into six tall drink or soda glasses. Insert a straw into each glass. Refrigerate until set. Yield: 6 servings

Nutrition Facts
One serving:(1 each)
Calories: 76
Fat:0 g
Saturated Fat:0 g
Cholesterol:0 mg
Sodium:33 mg
Carbohydrate:18 g
Fiber:2 g
Protein:2 g

Tuesday, March 24, 2009


This was passed on to me by my friend Sarah.

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug(MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world??
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Wednesday, March 18, 2009

Roasted Red Pepper, Feta, and Mint Dip

Roasted Red Pepper, Feta, and Mint Dip (Phase 1)
by: South Beach

Serve this hearty, full-flavored dip with crunchy raw veggies, like asparagus spears, cucumber slices, and broccoli florets.

Makes about 1 3/4 cups

1 bottle (12 oz) roasted red peppers, drained, rinsed, and chopped
1 clove garlic, coarsely chopped
4 oz reduced-fat feta cheese
4 oz reduced-fat cream cheese
1/4 cup nonfat plain yogurt
3 Tbsp finely chopped fresh mint
2 Tbsp fresh lemon juice (from 1 lemon)
1 Tbsp extra-virgin olive oil
Salt, as desired


Combine red peppers and garlic in food processor or blender. Pulse until well blended. Add remaining ingredients, except salt; process until blended but still thick. Add salt and additional lemon juice to taste. Refrigerate for 30 minutes to allow flavors to blend. Serve cold.

Make-Ahead Tip: Dip can be made 3 days ahead. Cover and refrigerate.

Nutritional information (per serving)
47 calories
2g protein
4g carbohydrate
0 g fiber
2g total fat
1g saturated fat
5 mg cholesterol
239 mg sodium

Thursday, February 26, 2009

Zucchini Crescent Pie

Zucchini Crescent Pie
by: Taste of Home

TIME: Prep: 25 min. Bake: 20 min.

1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Wednesday, February 25, 2009


from my friend Sherry Watkins (she learned this at culinary school)

Yield:2 Servings

¼ T ginger, minced Dressing

¼ T garlic, minced

¾ oz rice vinegar

½ t hoisin sauce

¼ t oyster sauce

1/8 t ground bean paste or miso

1 T honey

¼ t soy sauce

¼ c orange juice

1 T Sesame seeds, toasted

¼ c neutral oil

a/n sesame oil

tt salt

tt pepper

1 ea chicken breast, sliced and fanned

2oz napa cabbage, chiffonade

2oz romaine lettuce, chiffonade

2oz carrot, chiffonade

2oz red cabbage, fine chiffonade

1oz bean sprouts

a/n fried wonton skins garnish

a/n toasted sesame seeds

a/n toasted sliced almonds

a/n coriander leaves

a/n beni shoga

1. Blend ginger, garlic, rice vinegar, hoisin sauce, oyster sauce, ground bean paste, honey, soy sauce, orange juice, and sesame seeds in blender. Drizzle in the neutral oil slowly, then the sesame oil. A/n

2. Combine Napa cabbage, romaine lettuce, carrot, red cabbage and bean sprouts.

3. Sauté chicken breast and place in a 350 oven to finish. Chill and slice on a bias.

4. Toss salad with dressing.

5. Fan chicken on top of salad and garnish.

Tuesday, February 24, 2009

Garlic Balsamic Chicken

Garlic Balsamic Chicken
by: Stephanie

2-3 Boneless Skinless Chicken Breasts (about 4oz)
1 TBSP Balsamic Vinegar
2 Cloves Fresh Minced Garlic

1. Marinate chicken, vinegar and garlic in back for 15 minutes
2. Place on greased cookie sheet (I used Crisco Canola Oil Spray)
3. Place in preheated oven (350) for about 30 minutes

~I chopped this and put it on a salad, but can be eaten by itself or with a plate full of veggies

Nutrition Facts:

Serving size: 1 piece of chicken

122.5 calories and 1.5 grams of fat

Monday, February 23, 2009

Creamy Chicken and Rotini

Creamy Chicken and Rotini
by: Stephanie


2 Boneless Skinless Chicken Breasts (about 4 oz each)
Mrs. Dash Garlic and Herb Seasoning (to taste)
Dill (to taste)
1 TBSP Extra Virgin Olive Oil

1. Place chicken breasts in bag or bowl and add seasonings and oil...let marinate for at least 10 minutes
2. Cook in a skillet for about 5 minutes on each side
3. Place chicken on a baking sheet (lined with foil) and place in preheated oven (375) for an additional 10 minutes
4. Take out and chop

Rest of the ingredients:

4 Mushrooms
1 1/4 cups broccoli
15 Artichoke Hearts (marinated in water, not oil) (cut)
2 cups (dry) Whole Grain Rotini
1/2 cup Bertoli Alfredo Sauce

While the chicken is cooking:

1a. Start water for pasta
1b. Steam broccoli. Put broccoli in a pot and cover with water. Cook for about 8-10 minutes or until fork tender
2. Add Mushrooms to the broccoli the last two minutes of cooking
3. Drain veggies and slice mushrooms
4. Water should be boiling at this point, add pasta to water and cook for 10-11 minutes, then drain
5. Cut up artichoke hearts
6. Once chicken and pasta are ready add everyone to the same pot, including sauce, and keep over medium heat until everything is heated...don't cook too long though because broccoli will become soggy


Serving size: 1 cup

218.4 Calories and 8 grams of fat

Lime-Chicken Spinach Salad

Lime-Chicken Spinach Salad
by: Stephanie


2 Boneless, Skinless Chicken Breasts (approx. 4 oz each)
1 TBSP lime juice
1 TBSP Balsamic Vinegar
1 TBSP Extra Virgin Olive Oil
Mrs. Dash Lemon Pepper (to taste)

1. Put chicken in a bag or a bowl and then add remaining ingredients. Let marinate at least 10 minutes
2. Spray a skillet with non-stick cooking spray (I use Crisco Canola Oil) and add chicken over medium to medium low heat
3. Cook chicken on each side for 4-5 minutes, until golden on both sides
4. Finish cooking chicken in preheated oven (375) for about 10 minutes...until no longer pink
5. Chop one piece of chicken for salad

(this will leave you with an extra piece of chicken for either dinner or lunch the next day)

While the chicken is in the oven prepare the rest of the salad and the dressing:

Single Serving Salad base:

2 cups Baby Spinach
1 TBSP Sliced Raw Almonds
1 TBSP Fresh Chives
2 Tsp Fat Free Feta
1/2 cup Chopped Cucumber

1. Put Spinach in bowl
2. Add other ingredients to top
3. Top with sliced cooked chicken


1 TBSP Lime Juice
1TBSP Balsamic Vinegar
1 tsp Extra Virgin Olive Oil
Pepper (to taste)

1. Combine all ingredients and shake or stir (depending on container)
2. Pour entire contents over salad

Nutrition (I am focusing on Calories and Fat, so that is what I will be figuring out for you):

One serving of the salad is about 300 calories and 15 grams of fat

Broken down by Chicken, Salad Base, and Dressing:

One piece of chicken is about 182 calories and 8 grams of fat (it is probably a little less because a lot of the marinade stays in the bag/bowl and doesn't get cooked with the chicken

Salad Base:

about 87 calories and 3 grams of fat


about 45 calories and 4.75 grams of fat

New Recipes

Hi everyone! I just wanted to write a little note to let you know that I am doing a 30 day challenge, so I will be creating a lot of my own new recipes in order to keep myself within the rules of what I'm suppose to be eating! If you have any low calorie recipes for either breakfast, lunch, snack or dinner, please share them. Today is day one for me of the challenge, so if any of you would like to start this 30 day challenge with me please feel free to and we can keep each other accountable. My challenge includes keeping track of the calories that I put in my body, eating healthy (much more fresh foods), and working out 5 days a week.

Friday, February 6, 2009

Egg, Ham and Potato Casserole

Egg, Ham and Potato Casserole
From: Susan LeBlanc

I usually double the recipe (I really don't measure, just use what looks right) except for the butter and use a larger casserole dish. Enjoy.

3 cups frozen shredded potatoes
1/3 cup melted margarine
1 cup fine chopped cooked ham
1 cup shredded cheddar cheese
1/4 cup fine chopped green peppers
2 large eggs beaten
1/2 cup milk
salt and pepper to taste

Thaw potatoes and press with a paper towel to remove excess moisture. Press potatoes into the bottom of and ungreased 9" casserole dish. Drizzle with the melted butter. Bake at 425 for 25 min. or until lightly brown. Cool for 10 min. Combine ham, cheese, and green peppers then spoon on top of the potato shell. Combine eggs, milk, salt and pepper and pour over the casserole. Bake at 350 for 25 min or until set. Let stand 10 min. before serving.

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake
from Melissa Williamson

Bake at 350 for 30-40 min.

Bottom layer:
1 stick of butter, softened
1 box of yellow cake mix (or pound cake mix)
2 eggs

Mix ingredients together and spread on a lightly greased 9 x 13 pan.

Top layer:
1 box powdered sugar
1 package cream cheese, softened (8 oz.)
2 eggs

Mix ingredients together and spread on top on bottom layer.

Top will turn a golden color while baking. Allow to cool completely before will still be gooey.

Thursday, January 22, 2009

Creamy Chicken Tortilla Casserole

Creamy Chicken Tortilla Casserole

Ready in: 2-5 hrs
Serves/Makes: 10

12 corn tortillas, torn into pieces
2 pounds cooked chicken, coarsely chopped
1 can (10¾ oz. size) cream of chicken soup
1 can (10¾ oz. size) cream of mushroom soup
1 can (7 oz. size) green chili salsa
1 package (8 oz. size) sour cream
1 tablespoon onion, grated
1 1/2 cup Cheddar cheese, grated


Lightly grease sides and bottom of crock pot.

In a separate bowl, mix together the soups, salsa, sour cream and onion.

In a crock pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. Cover and cook on low 4-5 hours.

Sprinkle with Cheddar and cook for another 20 minutes or until cheese is melted.

Thursday, January 1, 2009

Lemon Basil Chicken and Vegetables

Lemon Basil Chicken and Vegetables
by: Betty Crocker

Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings

1 cup uncooked brown rice
1 pound boneless skinless chicken breasts
1/4 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder
1 medium onion, cut into thin wedges
1 bag (1 pound) frozen baby bean and carrot blend
3/4 cup water
1/2 cup lemon-basil stir-fry sauce
1 teaspoon cornstarch

Total Time: 30 min
1. Cook rice as directed on package.
2. Meanwhile, cut chicken into 2x1/4-inch strips. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with pepper and garlic powder. Cook and stir 4 to 6 minutes or until brown. Add onion; cook and stir 2 minutes.
3. Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender.
4. Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with chicken mixture.

Either Szechuan or ginger-garlic stir-fry sauce can be used instead of the lemon-basil stir-fry sauce. Add 1 teaspoon each lemon juice and chopped fresh basil leaves to match the flavor of this recipe.

Choose any blend of frozen vegetables that happen to be a family favorite. One suggestion: frozen baby peas, carrots, pea pods and corn.

Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 65); Total Fat 7g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 70mg; Sodium 630mg; Total Carbohydrate 61g (Dietary Fiber 8g, Sugars ncg); Protein 33g Percent Daily Value*: Vitamin A 100%; Vitamin C 6%; Calcium 10%; Iron 18% Exchanges: 3 Starch; 0 Other Carbohydrate; 3 Vegetable; 2 1/2 Very Lean Meat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Phyllo Wrapped Chicken Mummy

Phyllo Wrapped Chicken Mummy
Recipe courtesy Emeril Lagasse

2 pounds ground chicken
1 tablespoon chopped garlic
1 medium onion, finely chopped
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
Dash Worcestershire sauce
1 tablespoon Essence, recipe follows
2 eggs
1 cup bread crumbs
Salt and freshly ground black pepper
12 thin slices deli ham
10 slices provolone
2 (16-ounce) boxes kataifi, defrosted
2 pimento stuffed olives
1/2 green bell pepper, stemmed, seeded and cut into 1/8 by 1 1/2-inch strips
1/2 orange bell pepper, stemmed, seeded and cut into 1/8 by 1 1/2-inch strips
Preheat the oven to 350 degrees F.

In a bowl, combine the chicken, garlic, onion, parsley, thyme, Worcestershire, Essence, eggs, and bread crumbs. Season with salt and pepper. Mix lightly until the ingredients are well combined. Do not overmix or the final product will be too dense.

Lay out a large piece of plastic wrap on a flat surface. Line the plastic wrap with the ham in an 8 1/2 by 14-inch rectangle, leaving a 2-inch border all around. Press the chicken mixture over the ham, leaving a 1-inch border. Spread the cheese slices over the chicken mixture.

Starting with the 14-inch side, grab the plastic wrap. Using the wrap to help you, pull the ham up and over the chicken and cheese mixture and roll like a jelly roll. Press the excess ham over the ends to seal. Leave the roll on the plastic wrap.

Gently unroll the katafi, making sure that you cover it with a damp towel to keep from drying out. Spread the kataifi on the work surface in a rectangle. Remove the plastic wrap and place the chicken roll on 1 side of the kataifi. Carefully roll up in the kataifi, making sure to cover both of the ends.

Spray a baking sheet with nonstick cooking spray. Place the wrapped chicken roll on the baking sheet. Gently press the roll so that it has a mummy-like shape - a head and shoulders at the top and tapering down at the bottom for legs.

Place in the oven and bake until golden brown and the chicken is cooked through, about 45 minutes. If the mummy starts getting too brown, tent with foil. Internal temperature should be 165 degrees F.

Remove from the oven and let cool for 15 minutes before slicing. Decorate with pimento stuffed olives for eyes. Make neck decoration by alternating the pepper strips around the neck area. Place on a decorative platter.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Baked Eggs

Baked Eggs
By: Sarah Meyers

6 bread slices, cut in cubes ½ cup finely chopped onion

2 cups grated cheddar cheese (or your fav cheese) 6 eggs

1 cup cooked, cubed ham 3 cups milk

¼ cup chopped green bell pepper

Mix bread, cheese, ham, bell pepper and onion; spread in a 13x9x12 inch baking dish treated with nonstick spray. Whisk eggs and milk, pour over top. Bake uncovered in a preheated 375 degree oven for 45 minutes. Makes 8 to 10 servings.

Note: this dish can be prepared and frozen. To prepare for serving, thaw dish then bake as above.

Note 2: This dish can also be prepared the night before and baked in the morning.

Note 3: This dish is good with 6 slices cooked, crumbled bacon instead of ham.

Pot Roast

Pot Roast
From: Dede Ramsey

1-2 chuck roast (or other suitable cut of meat)
a sprinkle of bay leaves
garlic powder, crushed garlic, or minced garlic added liberally
2 whole onions chopped coarsely
pepper to taste
a dash of cayenne pepper
bag of baby carrots
4-8 potatoes, red or yukon gold work best

place all in a crockpot early morning. Turn to high. (not low)
Cook on high at least 4-6 hrs, then turn to low for another 4. The longer you cook it, the juicier and fall-apart-tender it gets. Our cooking time is an average of 12 hours.