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