Tuesday, December 14, 2010

Spinach and Artichoke Casserole (this can be made with or without Chicken)

Spinach and Artichoke Casserole (this can be made with or without Chicken)
By: Stephanie


1 Box Medium Shells (I use Barilla)
1 Pint Cottage Cheese (I use Knudsen 2% Lowfat)
2 Cups Shredded Mozzarella (divided into 1.5 cups and .5 cup)
2 Cups Finely Shredded Parmesan Cheese (divided)
1 (10oz) Box Frozen Chopped Spinach, thawed and drained
1 (14 oz) Can of Artichoke Hearts, diced)
1 8 oz Low Fat Cream Cheese (optional) at room temperature
Pepper (to taste)
2-4 TBSP Dried Basil
2 TSP Garlic Powder
4 Cheese sauce (you can make it from the season pkts, you can buy it in a jar, or you can make it from scratch)
***I buy 1 Alfredo pkt (Knor brand), 2 Creamy Garlic pkt (Knor brand) when I can't find their 4 cheese sauce pkt
and make the sauce (which usually requires butter and milk) on the stove top while cooking the pasta
1 Rotisserie Chicken (or the equivalent of 1.5 to 2.5 pounds of cooked chicken, depending on how much you want), shredded


1. Cook pasta (according to box, minus 1 minute from lowest cooking time) and sauce (according to pkts)
2. While pasta and sauce are cooking, drain and dice artichokes, drain the spinach and shred the cheese
3. When pasta is done, drain and add back to the pot
4. Add Spinach, Artichokes, Seasonings, Sauce, Cottage Cheese, 1 cup Parm, 1.5 cups Mozzarella and the cream cheese and chicken (if using)
and stir together with a wooden spoon
5. Pour into a 13x9 Baking Dish (sprayed with non-stick spray) top with the rest of the two cheeses.
6. Cover with foil and cook at 375 for 30 minutes and then take the foil off and bake an additional 10 minutes uncovered

**If you are short on time, you can turn the broiler on after the first 30 minutes and melt/brown the cheese that way in about 2 minutes...just make sure you watch it closely

Sunday, December 12, 2010

Homemade Red Velvet Cupcakes

Homemade Red Velvet Cupcakes
By: Mommysavers.com
From the Kitchen of Amy Young


3 ⅓ C. all-purpose flour
¾ C. (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 eggs, room temperature
6 Tbsp. red food coloring
3 Tbsp. unsweetened cocoa
1 ½ tsp. vanilla extract
1 ½ tsp. salt
1 ½ C. buttermilk
1 ½ tsp. apple cider vinegar
1 ½ tsp. baking soda

Preheat oven to 350 degrees. Place muffin liners in muffin tins and spray them with cooking spray.

In large bowl, cream together the butter and sugar. Add eggs until well-combined.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. Next, add the salt and buttermilk. Stir again. Next, add the flour little by little. Beat until all ingredients are fluffy and well-combined without overmixing.

Next, stir together the cider vinegar and baking soda in a small bowl. Add the vinegar mixture to the the batter and mix well.

Pour the batter into cupcake cups and fill them 2/3 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and cool.


2 8-oz packages cream cheese, softened and cut into small pieces
6 Tbsp. butter, softened and cut into small pieces
1 ½ tsp. vanilla extract
5 C. confectioners’ sugar

Cream the frosting ingredients together until smooth. Use to frost your yummy red velvet cupcakes after they’ve cooled completely.

Enjoy! You may just think your own version of the red velvet cupcakes are the best!

Wednesday, December 8, 2010

Most Amazing Lemon Cake Ever

Most Amazing Lemon Cake Ever
From the kitchen of Lollie Kientz

1 Box Lemon Cake (plus all of the ingredients it calls for on the back of box)
Powdered Sugar
Fresh Lemon Juice (1/2 to 3/4 cup)

Make a lemon cake and then poke the holes.

Then sprinkle a good amount of powdered sugar over the top of the whole cake.

Then pour fresh lemon juice over everything and the powder sugar melts into the cake- about half a cup of lemon juice. Enjoy!

Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies
From the Kitchen of Emma Caro, brought to you by: bakerella.com

They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!

All you need is:

1 Box red velvet cake mix*
1/2 Cup butter, softened to room temperature
2 Eggs

Preheat oven to 350 degrees.
Mix ingredients until combined.
Drop spoonfuls of cookie batter onto baking sheet about two inches apart.
Bake for 10-12 minutes.

Cream Cheese Filling

1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner’s sugar
1 tsp Vanilla

In a mixer, cream butter, cream cheese and vanilla.
Gradually add sugar and mix until smooth.
Makes about 24 cookies or 12 cookie sandwiches

***you can also split the frosting in half and dye part of it green so that you have red and white cookies and then also red and green cookies!***

Happy Baking!

Tuesday, December 7, 2010

Blackberry Wine Cake

Blackberry Wine Cake
From the Kitchen of Brittany Farmer

1 white cake mix
1 (3-oz.) pkg. Blackberry Jello
1 c. Blackberry wine
1/2 c. oil
4 eggs
1/2 tsp. red food coloring.

Mix all ingredients together and beat on high speed for 4 minutes. Bake at 350 for 25 to 35 minutes. Glaze with powdered sugar thinned with blackberry wine or use the following frosting recipe.


4-oz. Cream Cheese
1/2 stick butter
1/4 c. Blackberry wine
powdered sugar

Mix all ingredients together until desired consistency is reached.

Tuesday, November 16, 2010

Chai Candied Almonds

Chai Candied Almonds
From the Kitchen of Kristin Sumption

1 large egg white
1 teaspoon water
2 1/2 cups whole roasted almonds (unsalted)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon chai tea mix

Preheat the oven to 225 degrees. Spray rimmed cookie sheet with cooking spray. Lightly beat egg white and water. Pour almonds and egg white mixture into a large zip lock bag. Close and shake vigorously until almonds are coated. In a separate bowl, whisk together the sugar and spices and then pour into bag. Shake vigorously until coated again. Spread nuts onto cookie sheet in a single layer. Bake for 45 minutes to 1 hour, tossing and flipping every 15 minutes until coating is crunchy and no longer sticky. Let cool completely and serve in a cute bowl or bag them up for gifts. My hubby loves to sprinkle them over vanilla ice cream with a hint of carmel sauce :) PS. You have to cook them the ENTIRE time or they will be a bit chewy in the center, using pre-roasted almonds helps this but I still do the whole hour to insure a nice crunch!

Friday, November 5, 2010

Mexican Chicken Soup

Mexican Chicken Soup
From the Kitchen of Tiffani Hampton
It's actually a recipe from barefoot contessa that I change slightly.

2-4 chicken breast (cubes and cooked in olive oil, garlic salt, and pepper)....works with shredded chicken too
2 cups chopped yellow onions
1 cup chopped celery
2 cups chopped carrots
4 large garlic cloves chopped
2 1/2 quarts chicken stock (I use chicken bullion cubes and 2 1/2 quarts water)
1 (28oz) can crushed tomatoes (or you can crush your own. I've done it both ways)
2-4 jalapeño peppers, seeded and minced (I use Serrano peppers instead)
1 teaspoon ground cumin
1 teaspoon ground coriander seed (I have made it without this before and it tastes just as good)
Salt and pepper
Olive oil
1/4-1/2 cup chopped fresh cilantro (optional, but it is so good)
6-8 (6 inch) white corn tortillas (cut in half, then cut them crosswise into 1/2 inch strips)

For serving:
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips

Heat 3 tablespoons olive oil in stock pot and then add onions, carrots, and celery. Cook until soft- about 10 minutes. Add garlic and cook for another minute.

Add chicken stock, tomatoes with their purée, jalapenos, cumin, coriander, salt, pepper, and cilantro. Mix and then add tortilla strips. Bring soup to boil, lower heat and simmer for 25 minutes. Add chicken and season to taste.

Serve with avocado, cheese, sour cream, and crushed tortilla chips.

It is so good and makes a fair amount. It's great for having people over!

Grilled Peaches with Raspberry Yogurt and Almonds

Grilled Peaches with Raspberry Yogurt and Almonds
Cooking with Curtis Stone, Biggest Loser

Recently the Season 10 contestants had a cooking challenge with celebrity chef Curtis Stone and this grilled peach dessert got high marks!

½ cup fresh raspberries
1 cup nonfat Greek yogurt
2 peaches, pitted and halved
2 teaspoons agave nectar
¼ cup sliced and toasted almonds

Place the raspberries and the yogurt into a blender and blend until the mixture is smooth and the raspberries are completely broken apart.

Remove from the blender and refrigerate covered until serving.

Preheat a nonstick grill pan over medium high heat.

Rub the agave nectar over the peaches so they are completely coated.

Place the peaches skin side up onto the preheated grill pan and grill for 4 to 5 minutes or until the peaches have caramelized and are tender.

Remove the peaches from the grill pan to serving plates.

Spoon some of the raspberry yogurt over each peach and sprinkle with the toasted almonds and serve.

Serves 4

Per Serving: Calories 100; Total Fat g 3; Sat Fat g 0; Cholesterol mg 0; Sodium mg 20; Total Carb g 15;
Dietary Fiber g 2; Sugar g 11; Protein g 7

Monday, November 1, 2010

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins
from Everyday Food, November 2010, Adapted by Kristin Sumption

Makes 12 regular or 36 mini muffins

For the Batter:
2/3 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk (regular milk, with a few good squeezes of lemon juice, let stand for 5 min.)
1 1/4 cups pure pumpkin puree ( I still can only find this at Whole Foods)
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups. Make batter. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes (15 minutes if using mini cups). Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Saturday, October 30, 2010

Pecan Cheese Ball

Pecan Cheese Ball
From: Souther Living Christmas Cookbook via Susan Reid

2 (8 oz) packages cream cheese...softened
1 (8 oz) can crushed pineapple, drained
1/4 cup chopped green bell pepper
2 TBSP finely chopped onion
2 tsp seasoned salt
2 cups Chopped pecans, toasted and divided

Combine first 5 ingredients; stir in one cup pecans. Cover and chill until firm.

Shape mixture into ball; roll in remaining 1 cup of pecans. Place cheese ball on a serving platter; serve with crackers and strips of bell pepper (red and green recommended). Cheese ball will be about 5 inches in diameter.

Wednesday, October 13, 2010

Fresh Cucumber Dip

Fresh Cucumber Dip
From the Kitchen of Margot

1 (8oz) cream cheese
1/2 cup mayo
1 TBSP lemon juice
2 Med. Cucumbers peeled, seeded and diced
4 green onion sliced
2 tsp fresh dill
3/4 tsp hot pepper sauce (I personally use more about 3 tsp extra)
1/4 tsp salt

Beat cream cheese, add mayo and lemon juice and beat until blended.
Stir in cucumbers, onions, dill, hot pepper sauce, and salt until well

Cover and chill for 3 hours

Serve with crackers and veggies

Friday, October 8, 2010

Breakfast Made Ahead of Time

One of my sweet friends, who has an awesome Blog called Feed My Monkeys, just posted this awesome recipe for making 18 "egg mc muffins" for the month and the tips on how to freeze them so that either you or your hubby could have breakfast ready in the morning for pretty much every work day of the month. She states that it costs about $10.00 to make all of these sandwiches. I don't know about you, but that is awesome that you can feed your hubby breakfast every work day for so little. Here is the link to Freezer Cooking: Egg Muffin Sandwiches.

I am going to hunt for a little egg frying pan and then attempt this and see how Alex likes it.

If you guys try it or have any other tips like this one for saving time and money for your family, please share.

Friday, October 1, 2010

Taco Soup

Taco Soup
From the Kitchen of Amy Young

Boil a half chicken, debone and shred meat and place in a huge pot
or brown 2lbs of ground beef or turkey
brown/saute 1 med chopped onion for 5 minutes

2 pkg taco seasoning
2 pkg ranch dressing mix
2 cans whole kernel corn drained
2 cans pinto beans (undrained)
2 cans kidney beans (undrained)
1 large can organic tomatoes diced (drained)
1 can rotel tomatoes (undrained) *my mother uses 2 cans
Several cups of water (use your best judgement)

Simmer for several hours on the stove. Season to taste.

Top your bowl with fresh cilantro and avocado!!

Wednesday, September 22, 2010

Broccoli Cheddar Soup

Broccoli Cheddar Soup
From the Kitchen of Stephanie


Two Boxes of Organic Chicken Broth (turns out to be about 8 cups of broth)
1 whole yellow onion (diced)
1 tsp Extra Virgin Olive Oil
2 Garlic Cloves (minced)
1 cup finely chopped green onions
1/2 Cup Butter (unsalted, 1 stick)
6 Red Potatoes (4 of them cubed, 2 of them diced...bite sized)
In total about 8-10 cups broccoli, chopped....you can leave 2 cups whole b/c it will be blended later
4-5 cups Medium Cheddar Cheese
1 cup water
7 TBSP flour
1 1/2 cups milk (I used 1% Organic Milk)
2 tsp Garlic Powder
Salt and Pepper to taste
1 tsp dill


Saute onions and garlic until translucent in bottom of a stock pot with the EVOO. Add the 4 cubed red potatoes, the stick of butter and one box of chicken broth (4 cups). Cover and cook about 15-20 minutes....for the last 8 minutes add the 2 cups of whole broccoli florets and cover.

Once broccoli is steamed and fork tender, use hand blender (or food processor/blender) to blend the soup together. This will create a base to make your soup thick later on. Add some salt and pepper, dill, and 1 tsp of garlic powder.

Once blended add 2nd box of chicken broth, milk, and the green onions. Allow soup to come to a boil. Once boiling, add the 2 diced potatoes and 4 cups of broccoli. Bring back to a boil and then turn down heat until your soup is at a low simmer. In the meantime, dissolve flour into the water.

After about 15 minutes, turn the heat back up to medium and add water/flour mixture, 1 more tsp of garlic powder and more salt and pepper if you think it's needed.

Cook another 20-25 minutes (on medium low to low) until soup starts to get to a good thick consistency, stirring every 5 minutes or so to keep anything from sticking to the bottom. In the mean time shred your cheese.

Next, add about 2.5 cups of cheese and stir. Allow cheese to melt and add next two cups. Again, stir and allow to melt. Add the last 2-4 cups of chopped broccoli and allow to simmer until broccoli is fork tender (about ten minutes). Check one more time on the seasoning and add any extra salt, pepper, or garlic powder as desired.

Serve each portion with some of the cheese that is left over and croutons (if you have any). Enjoy!

Pumpkin Pancakes

Pumpkin Pancakes
From the Kitchen of Heather Thomas

1 1/3 cups buttermilk
3/4 cup pumpkin
4 eggs (seperated)
1/4 cup sugar
3/4 tsp vanilla extract
1/2 stick of butter (melted)
1 1/3 cups flour
1 3/4 tsp pumpkin pie spice
1 tsp baking soda
1tsp baking powder
1/4 tsp salt

On low speed mix egg yolks, milk, pumpkin,sugar, and vanilla. wisk in butter. wisk in dry ingredients. In seperate bowl beat egg whites. Fold egg whites into batter.

* I think the recipe is from a Bon Appetit magaine a few years ago if you wanted to try to look it up. They are delicious and sooo fluffy:) Hope you like them!

Gingerbread Cake

Gingerbread Cake
From the kitchen of Amy Day

My FAVORITE fall recipe just hit me like a bolt of lightning. Look up a gingerbread cake recipe and make it according to directions, except replace the water with the juice from canned or jarred pears. At the bottom of a bundt pan (which will become the top when the cake is inverted), place a small amout of butter (too much will make the cake fall apart), sprinkle brown sugar and cinnamon, and line the entire top with a thin layer of canned/jarred pears. Pour in the gingerbread cake and bake. Serve with fresh whipped cream, not too sweet. It's amazing!!

Tuesday, September 21, 2010

Apple Spice Muffins

Apple Spice Muffins
From the Kitchen of Kim Taylor

1 cup oil
3 eggs
1 cup brown sugar
2 cups whole wheat pastry flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
2 cups peeled, diced apples
1 cup raisins
1 cup walnuts

beat oil, eggs, and sugar until smooth. Mix dry ingredients in separate bowl and gradually add to sugar mixture. Mix well after each addition. Stir in apples, raisins, and walnuts.

Spoon batter into greased muffin pan. Bake at 350 for 20-25 minutes.

Chicken Fajitas

Chicken Fajitas
From the Kitchen of Stephanie

I go to Albertson's (or wherever) and have the butcher preslice 1/2 pound of raw chicken breasts
Slice on red bell pepper, one green bell pepper and one yellow onion
I season with Mrs. Dash (I'm watching sodium) south western seasoning, lemon pepper and lime seasoning

I cook the chicken in a pan with just a drop of EVOO until almost done then I throw in the peppers and onions and
cover for about 5-7 minutes (until the veggies are done to the crispness or softness you prefer).

I lay out flour tortillas, shredded cheese, shredded lettuce, sliced avocados, scallions, salsa, and sour cream and have a fajita bar.

Lemon Buttermilk Bars

Lemon Buttermilk Bars
From Williams-Sonoma Baking Cook book


6 TBSP Unsalted butter at room temp
1/4 cup + 2/3 cup Granulated sugar
2/3 cup + 2 TBSP Flour
1/8 tsp Salt
2 Eggs
1 TBSP Lemon Zest
1/3 cup Lemon Juice
1/2 cup Buttermilk
Powdered Sugar (for dusting)



Position Rack in the middle of the oven and preheat to 350. Butter the bottoms and sides of an 8-inch square baking pan. In a large bowl, using an electric mixer on medium speed, beat together the butter and 1/4 cup granulated sugar until creamy. Add the 2/3 cup flour and the salt and mix on low speed until blended. Spoon the dough into the prepared pan and press evenly into the pan bottom. Bake until the crust is golden, 15-18 minutes.


Meanwhile, in a large bowl, using the electric mixer on medium speed, beat the eggs and the remaining 2/3 cup granulated sugar until blended. Add the remaining 2 TBSP flour, the lemon zest, and juice, and the buttermilk and beat until smooth. Pour the filling evenly over the baked crust.


Bake until the top of the filling is set and barely browned at the edges, 20-25 minutes. Let cool completely in the pan on a wire rack. Cut into 8 large bars or 16 small ones, dust with powdered sugar shaken through a sieve and serve.

Beef Slices and Stuffing

Beef Slices and Stuffing
From the Kitchen of Marchelle Kern

An Easy 5 minute recipe for busy people like me who have kids in soccer, etc:

Stove Top Stuffing Mix,
Deli Roast Beef Slices (Thicker),
Canned Gravy. Make stuffing according to directions.

Put 1/2 cup stuffing on one end of Roast beef and roll up.
Top with gravy and microwave for one minute.
Look like gourmet, and tastes great!

Pumpkin Dip

Pumpkin Dip
From the Kitchen of Tiffani Hampton

1 15oz can pumpkin
1 8oz container whipped cream cheese
Sugar to taste (a fair amount)
Cinnamon to taste
Nutmeg to taste
A tiny pinch of ground cloves
Optional: a splash of orange extract or orange zest

Blend together and serve cold with Ginger snaps for dipping.

Carrot soup w/ginger

Carrot soup w/ginger
From the kitchen of Katie Springer

saute ginger in oil until brown. remove, set aside. add 2 tbps minced shallots and saute until translucent. stir in 1 lb cut up carrots and add 2 cups chicken broth and 1/2 tsp salt. bring to boil and then simmer 20-25 minutes. remove and Blend the concoction until smooth and add a little seasoning to taste. Return to saucepan.

Garnish with a teeny-weeny bit o'ginger or sour cream. Enjoy

Gooey and Sweet Baked Apple Treat

Gooey and Sweet Baked Apple Treat
From Sparkpeople.com/recipes

2 Cups sliced apple (peeled and cored)
1 Tbsp Cinnamon
3 tsp Brown Sugar
1/4 cup water
1 pkg Quaker Instant Oatmeal 33% less sugar (Brown Sugar Cinnamon flavor) Not Prepared


Core and slice apples and place in baking dish. Combine brown sugar and water and pour over apple slices. Toss to coat. Sprinkle with cinnamon and Instant Oatmeal. Bake, uncovered for 15 minutes at 425F. Remove from oven and stir. Return to oven for an additional 10 minutes. Serve immediately or allow to cool before serving. Makes four servings.

Number of Servings: 4

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 90.6
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 43.8 mg
Total Carbs: 21.8 g
Dietary Fiber: 3.6 g
Protein: 1.0 g

Friday, September 17, 2010

Mexican Black Bean Soup with Lime and Cilantro

Mexican Black Bean Soup with Lime and Cilantro
From Biggest Loser Recipes

2 teaspoons olive oil
2 medium onions, chopped
4 medium garlic cloves, minced
1 small jalapeno chile, stemmed and minced (don't use the seeds)
1 tablespoon ground cumin
1 tablespoon chili powder
12-ounce bottle beer
(3) 15-ounce cans black beans*, drained and rinsed
2 tablespoons lime juice
Low fat yogurt
4 teaspoons minced fresh cilantro leaves

1. Heat oil in large saucepan. Add onions and sauté over medium heat until translucent, about 5 minutes. Stir in garlic and jalapeno and cook until garlic is golden, about 1 minute. Add a sprinkle of water if needed to keep from sticking.
2. Add cumin, chili powder, and salt to taste and cook, stirring frequently, until spices are fragrant, about 1 minute.
3. Pour beer and 1 cup water into pot. Bring mixture to a boil and simmer until alcohol aroma fades, about 3 minutes.
4. Add beans and bring mixture back to a boil.
5. Remove 2 cups of beans from pan and puree in a blender. Return to pan.
6. Stir in lime juice and salt to taste. Reheat if necessary.
7. Serve soup in bowls, swirl with yogurt, and sprinkle with cilantro.

Cool Cucumber Salad

Cool Cucumber Salad
From: SparksPeople.com Recipes


1 large cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon seasoned salt
Pepper, to taste


In a medium bowl, combine cucumber slices and onion slices; set aside. In a small bowl combine remaining ingredients. Add dressing to cucumber and onion, toss well. Cover and refrigerate for up to 2 hours.

Nutritional Info
Amount Per Serving
Calories: 106.4
Total Fat: 10.3 g
Cholesterol: 0.0 mg
Sodium: 304.1 mg
Total Carbs: 3.8 g
Dietary Fiber: 0.7 g
Protein: 0.5 g

Makes 4 servings.

Tuesday, September 14, 2010

Candy Corn Martinis

Candy Corn Martinis
From the Kitchen of Carolyn Schroder

candy corns in the bottom of martini glass

3/4 OJ (more or less depending on your taste)
1/2 vodka (more or less)
1/2 tsp vanilla extract
1/2 tsp cocoa powder

shake above in a shaker thing- with ice. pour over candy corns.... it tasted like orange sherbert. made about 3 martinis

Tuesday, August 17, 2010

Peanut Butter Thumb Print Cookies

Peanut Butter Thumb Print Cookies
From the PetitChef.com Website

Recipe type: Dessert
Number of serving: 8
Preparation time: 30 Minute(s)
Cook time: 10 Minute(s)
Difficulty: Easy


1 cup firmly packed light brown sugar
3/4 cup peanut butter
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate morsels

1. Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.

2. In a large mixing bowl, combine brown sugar, peanut butter, and butter. Beat at medium speed with an electric mixer until fluffy. Add eggs and vanilla, beating until well combined. Ina small bowl, combine flour, baking soda, and salt. Add flour mixture to sugar mixture, beating until well-combined.

3. Shape dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Using your thumb, make an indention in center of each cookie. Bake for 7 minutes. Remove from oven; press indention down again. Return to oven, and bake for 1 to 2 minutes more, or until set. Let cool on pan 2 minutes. Remove from pan, and let cool completely on wire racks.

4. In a small bowl, microwave chocolate morsels on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Spoon about 1 teaspoon melted chocolate into center of each cookie. Let stand until set.

Friday, August 6, 2010

Dried Cherry Scones

Dried Cherry Scones
From the Kitchen of Margot Bass

Easiest Scone Recipe I've ever used...make the dough the night before & you've got moist, yummy scones in the morning. The recipe is from a French breakfast & brunch cookbook. These are FABULOUS!!! I have made them with dried blueberries, raisins & they're even yummy plain :)

-3 cups all purpose flour
-1/2 cup sugar
-2 tablespoons baking powder
-1 1/2 teaspoons salt
-1 cup dried cherries
-2 cups heavy cream

Sugar Glaze
-2 tablespoons milk
-1 cup powdered sugar

1. Sift together all the dry ingredients.
2. Add the dried cherries to the dry ingredients.
3. Make a well in the center of the floured mixture and pour in the heavy cream.
4. Take off your wedding rings & mix the dough with your hands.
5. Use a round cake pan and 2 pieces of parchment paper.
6. Press the dough into the cake pan between the 2 pieces of parchment.
7. Freeze the dough/in the pan for at least 2 hours. (I usually just leave it in the freezer overnight)
8. Let the dough thaw for 5 minutes on the counter.
9. Pull away the parchment, using a large kitchen knife cut the dough into triangles.
10. Bake at 350 for 30-40 minutes on a lightly sprayed cookie sheet

The scones are great as is, but they're even yummier if you drizzle the sugar glaze over the top while they're cooling. They also taste scrumptious with a light sprinkle of sugar on top! Enjoy :)

Thursday, August 5, 2010

Janet Anderson's Yummy Pound Cake

Janet Anderson's Yummy Pound Cake
From the Kitchen of Margot Bass (from her friend Janet Anderson)

-6 eggs (divide yokes & whites)
beat the 6 egg whites and set aside

-2 sticks salted butter (softened)
-3 cups sugar
cream together butter and sugar, then add the egg yokes one at a time.

-1 teaspoon salt
-2 teaspoons vanilla
-2 teaspoons almond extract
add to the creamed/egg mixture

-1 (8 oz.) container sour cream
add to the creamed/egg mixture

-3 cups all purpose flour
-1/4 teaspoon baking soda
sift together & slowly add dry to the wet ingredients
lastly, fold in egg whites

Bake in greased & floured pans
-325 for 1 hour & 40 minutes (large pan)
-325 for 1 hour (small pans)

Wednesday, August 4, 2010

Black Bean Tofu Tacos

Black Bean Tofu Tacos
From the Kitchen of Amy Young

I can black beans
whole wheat taco shells
1 package of medium firm Tofu
1 package of 30% less sodium taco seasoning
chedder cheese

Saute 1/2 onion in olive oil for 5 minutes. Drain the tofu. In a bowl, break the tofu up with a spoon. Mix the taco seasoning into the tofu until well blended. It will look slightly soupy. Add a can of black beans drained. Add the mixture to the onions on a medium heat. Cook for 10 minutes stirring often. In a taco shell add cheese and cilantro first then bean/tofu mixture. Sprinkle with diced tomato and enjoy!


Monday, August 2, 2010

Toss & Cook Ideas from Vanessa

My friend Vanessa has an amazing cooking blog: Feed my Monkeys. Here are few recipes from it that she's shared with me.

Broccoli-rice-chicken Casserole

Easy Chicken Dinner

Pasta Salad

BBQ Chicken Sandwiches

Buffalo Chicken Sandwiches

Burrito Bowl

Burrito Bowl
From the Kitchen of Bethany Plumb

Try jasmine rice, veggies (cooked with coconut oil is delicious!), and black beans.
The beans will give you protein too, so you don't miss the meat. Like a yummy burrito bowl!

Add toppings such as shredded lettuce, tomatoes, salsa, sour cream, guacamole, corn, etc

Layered Cheese Enchilada Casserole

Layered Cheese Enchilada Casserole
From the Kitchen of Erin Hamilton

layer corn tortillas
black beans with sour cream and put that on the tortillas,
then add enchilada sauce and shredded cheese.
Put on a second layer and bake at 350 for 35-40 min.

A Potato "Quiche"

A Potato "Quiche"
From the Kitchen of Amy Day

Another one I love is to slice potatoes really thin and layer them in a baking dish with your favorite cheeses and veggies (broccoli, peppers, onions, asparagus, and lots and lots of spinach for the baby) and then pour in a mixture of egg and a little milk or cream. Lots of salt and pepper and bake until quiche-like consistency - but there's no crust. This one settles the morning sickness if you have it!

I am going to guess that you bake this at 375 until done (see above)

Chicken, Veggies and Penne Pasta

Chicken, Veggies and Penne Pasta
From the Kitchen of Amy Day

Rotisserie Chicken
Penne Pasta
White Sauce

Buy a pre-cooked rotisserie chicken and throw the meat into penne pasta with a white sauce, asparagus and broccoli, and a few handfuls of shredded mozzarella and romano cheese. It freezes well too - you can get a few lunches and dinners made all at the same time! Good for you to get a little protein...

Variation on Salad with Chicken

Variation on Salad with Chicken
From the kitchen of Vicki Lawhorn

Shredded lettuce, mix chicken strips (since you don't want to cook them, just buy them in the deli section) and mix up with poppyseed dressing (enough to cover). Spoon chicken over lettuce. Top with sliced strawberries, mandarin oranges, slivered almonds, and more poppyseed dressing. I added avocados, because a salad isn't a salad without them. It's really yummy!

Mexican Choc Crunch Brownies

Mexican Brownies
From the Kitchen of Carolyn Schroder

1 box (12.8) cinnamon toast crunch cereal
1/2 cup butter or margarine, melted
1 table spoon corn syrup
1 box brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/2 teaspoon ground cinnamon
1 1/3 cups choc chips
3 tablespoons cinnamon-sugar (mix cinn and sugar together to create)

1. Heat oven to 350 degrees. Spray bottom and sides of 13x9 inch pan with cooking spray. Place cereal in food processor bowl with metal blade (crush cereal in 2 batches if necessary). Cover; process until finely crushed (about 4 cups).

2. In large bowl, stir butter and corn syrup until well blended. Add crushed cereal; mix thoroughly. Press evenly into pan.

3. In large bowl, make brownie mix as directed on box, using oil, water and eggs and adding cinnamon. (OPTIONAL- Stir in 2/3 cup choc chips.) Pour brownie batter over cereal mixture. (OPTIONAL- sprinkle remaining 2/3 cup choc chips evenly over batter.)

4. Bake 20 minutes. Sprinkle cinnamon-sugar evenly over brownies. Bake 14-18 minutes longer or until brownies are set when lightly touched in the center. Cool 10 minutes; Loosen edges but do not cut. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows.

Gingerbread Spice Cake

Gingerbread Spice Cake
from the kitchen of Hannah Reed

Nonstick cooking spray
1 C whole wheat flour, 1 C flour
1 tsp baking soda, 1 tsp ground ginger, 1 tsp cinnamon
1/4 tsp ground cloves, 1/4 tsp all spice, 1/4 tsp salt
3/4 C firmly packed br. sugar
1/4 C canola oil
1 egg
1 C broc puree (or zucchini), 1/2 C carrot puree (I used a cup of this also)
1/2 C nonfat plain yogurt (I used sour cream)
1/4 C molasses
2 tsp vanilla extract
1 TBLS orange zest
*I also added raisins and walnuts

Preheat oven to 375, coat 9x5 loaf pan with spray

Combine dry ingredients. Combine sugar, oil, eggs and mix until smooth. Add in veggies, yogurt, molasses, vanilla, and orange zest. Add flour mixture until smooth.

Bake 45-50 minutes.

Monday, July 19, 2010

Banana Bread

Banana Bread
From the kitchen of Hannah Reed

This is my grandmother's recipe...it's the best, in my opinion. ;)

1/2 C soft marg
1 1/3 C sugar
2 eggs
1/4 C sour cream
2 TBLS rum
1 tsp almond extract (this is the ingredient that makes it awesome)
2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C bananas

Combine butter and sugar. Add eggs, sour cream, rum, and almond.
Combine dry ingredients in separate bowl. Add to creamy mixture alternating with bananas.

Pour into greased loaf pan
Bake at 350 for 1 hr 10 minute. Cool out of pan.

Thursday, July 1, 2010


HOT CHICKEN SALAD (it's kind of a lot of work; so make 2!)
Shared be Renee Hill
From the Kitchen of Sarah Frenzel

2 cups diced chk (or I put it in crock pot, with chk broth and shred it (3-4 breasts)
1-2 diced green onions
1 1/2 cup diced celery
1/2 cup slivered almonds
3 diced hard boiled eggs
2 1/2 tsp. lemon or lime juice
1 1/2 cans creamy chk and much soup
1/2- 3/4 cups mayo
1 1/2- 2 cups cooked rice
nature seasons (or salt, pepper, garlic salt, etc.)
Potato chips

mix all in a large bowl
put in casserole dish
sprinkle crushed potato chips on top

bake uncovered- 375 for 30 min.

Tuesday, June 22, 2010

Potato Cheese Soup

Potato Cheese Soup
by: Stephanie
(I modified this recipe from a Betty Crocker recipe I have for Potato Soup)

3 medium potatoes (about 1 pound)
1 can (14.5 oz) chicken broth (I use organic)
4 medium green onions with tops (sliced and ready to sprinkle in soup) reserve some for garnish
1 cup milk (I use 1%)
1/2 cup heavy cream
1 cup fresh grated medium cheddar
1 cup fresh grated sharp cheddar
salt and pepper (to taste)
thyme leaves (if desired...but i think this adds a lot of flavor)

1. Peel and cut the potatoes in to LARGE pieces
2. Heat chicken broth and potatoes until boiling in saucepan over high heat, stirring occasionally with a fork to make sure potatoes don't stick. Once mixture is boiling, reduce heat just enough so that there are still gentle bubbles. Cover and cook for about 15 minutes (until fork tender)
3. When potatoes are done, remove saucepan from heat, but do not drain! Break potatoes into smaller pieces with a potato masher or large fork....mixture should still be lumpy.
4. Stir milk, salt, pepper, thyme and onions into potato mixture. Heat over medium heat, stirring occasionally.
5. When mixture is hot, NOT BOILING, add cream and stir until thick
6. Add grated cheeses and stir until melted, make sure soup doesn't boil....test and see if more salt, pepper or thyme are needed.
7. Serve hot, topped with bacon, chives, and cheese

Saturday, June 5, 2010

Homemade Ingredients

Homemade Ingredients

Here is a link from Pioneer Woman (shared by my friend Susan Reid) for a bunch
of common items you can make at home!

Click Here

Cheese Straws

Cheese Straws
From Food Network/Barefoot Contessa
Shared by Sarah Kleberg

Cook Time:15 minLevel: EasyYield: 22 to 24 cheese straws

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper
Preheat the oven to 375 degrees F.

Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of the thyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

Chicken Salad

Chicken Salad
From the Kitchen of Kim McManus

I like to use grilled chicken (but you can use your favorite kind of chicken) in bite size chunks
Cherry tomatoes cut in half
Fresh parsley
Hellmann’s Mayo (it does make a difference)
Lemon juice
Salt to taste
Dash of Black pepper
Garlic powder (optional)

Take about 4 very rounded tablespoons of mayo into a mixing bowl. Add juice from ½ a lemon. Mix together. Then whisk in half-n-half until it is a thick dressing consistency. Add salt to the dressing.
Add your chicken, tomatoes, and fresh chopped parsley to the dressing, add a dash or two of black pepper. And enjoy.

I use the garlic powder if the chicken doesn’t have a lot of flavor.

If I don’t have the fresh parsley then I’ll add fresh spinach leaves instead and it is equally as good. It is very yummy on crackers or fresh croissants.

My Granny’s Chocolate Cobbler

My Granny’s Chocolate Cobbler
From TastyKitchen/Pioneer Woman
Shared by Carolyn Schroder

Prep Time 15 Minutes
Cook Time 40 Minutes

1 cup All-purpose Flour
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed
1-½ cup Hot Tap Water

Preparation Instructions
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

1-2-3 Blackberry Sherbet Recipe

1-2-3 Blackberry Sherbet Recipe
From Taste of Home

8 ServingsPrep: 10 min. + freezing

4 cups fresh or frozen blackberries, thawed
2 cups sugar
2 cups buttermilk
In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart.

Nutrition Facts: 1/2 cup equals 249 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 65 mg sodium, 60 g carbohydrate, 4 g fiber, 3 g protein.


From the Kitchen of Rhonda Moured

1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

***Here are notes from Rhonda: I find I have to let it cool longer than 10 mins, more like 30. If I don’t have amaretto in the house, I just use 1 tsp. of almond extract.***

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

Friday, June 4, 2010

Ham & Veggie Calzones

Ham &Veggie Calzones
From the kitchen of Diana Brewster

2 pkgs of Pillsbury Thin Crust Pizza dough
1 large Zucchini/chopped
2 Med Carrots
4 Cups of fresh grated Colby cheese or 1 1/2 pkgs of pre-shredded cheese
1/2 med onion/deiced
A few thin Slices of deli ham broken into pieces

Spread out one pizza crust on a large cookie sheet or stone (if you have it) layer half of the grated cheese, zucchini, carrots, ham and onion. Then sprinkle the rest of the cheese on top of the veggies and ham. Then place the top crust on and seal the edges. Bake at 350 for 15 to 20 minutes. Sprinkle with a little garlic salt and Parmesan cheese 5 minutes before cook time is up.

Asian Beef Pasta

Asian Beef Pasta
From the kitchen of Diana Brewster

8 oz of Linguine uncooked
2 cups of broccoli florets or frozen peas
3 med sized carrots
2 Tablespoons of oil
1 lb of Beef sirloin steak cut into to strips or Beef chunks used for stew
1/4 C Italian dressing
1/4 C of Teriyaki Sauce
1tsp ground ginger

Cook pasta as directed on the box, adding broccoli and carrots to the cooking water for the last 2 to 4 minutes of the pasta cook time. Drain pasta mixture.
While pasta is cooking, heat oil in a large skillet, add meat and cook until browned on all sides. Stir in dressing, teriyaki sauce and ginger. Cook until sauce thickens, stirring occasionally. Toss pasta and meat mixtures in a large serving bowl or in the pan.

Easy Apple Butter

Easy Apple Butter
From the kitchen of Diana Brewster

3 lbs of Granny Smith Apples cored, pealed and cut.
1/2 C of Apple Cider
2 C of firmly packed Brown Sugar
1 1/2 tsp of ground Cinnamon
1tsp of Nutmeg
1/2 tsp of cloves

Place apples and apple cider in a large pot, cook for 15 minutes on med/high heat. Turn heat to low and add the remaining ingredients. Transfer mixture to blender or food processor and precess until smooth. Return to pot and cook uncovered for 10 min stirring every 2 to 3 min. Store in a sealed jar.

Egg Casserole

Egg Casserole
From the kitchen of Diana Brewster

20 Eggs
2 Cups of Shredded Mexican 4 Cheese or a cheese of your choice
1 lb Sour cream fat free
2 Cans of Green Chilies
2 lbs of any meat (cooked) bacon, sausage, ham.
salt and pepper to taste
Konriko Greek Seasoning or some other type of seasoning of your choice such as onion or garlic

Bake in greased 9x13 pan at 400 degrees for 1 hour. Or bake them in muffin tins/well greased and freeze them for individual consumption. Note: This is an excellent breakfast for the early rising husband who desires a full breakfast in the mornings.

Cheesy Crab Melts

Cheesy Crab Melts
From the Kitchen of Diana Brewster

English Muffins
12oz of Crab Frozen Crab meat
Swiss Chesse Slices/ sliced thin
1/4 Cup of Mayo
1/4 Cup of Red Pepper/ diced

Preheat broiler. Combine crab, mayo and red pepper. Place on open faced English muffins and top with cheese. Cook under the broiler for 4 to 7 min.

Carrot Zucchini Bread

Carrot Zucchini Bread
From the kitchen of Diana Brewster

1 cup of Sugar
3/4 C oil
2 Eggs
1 1/2 C Flour
1 tsp Salt
1tsp baking powder
1tsp Cinnamon
1 C of grated carrots
1 C of grated Zucchini

Blend all the wet ingredients together with carrots. Mix all the dry ingredients and then mix with wet. Blend on Med speed for about 1 to 2 min.
Bake @ 375 for 45 minutes in one oiled loaf pan. Note: This is very easy to double and if desired you can substitute apple sauce for the oil.

Egg Rolls

Egg Rolls
From the Kitchen of Diana Brewster

One package of large Wanton wrappers
4 Chicken breasts
Garlic salt
1 package of coleslaw mix
1 large bottle of oil for frying
Duck sauce for dipping if desired

Pan cook chicken in 2tbs of Olive Oil sprinkle with garlic salt liberally
Once done shred chicken into small pieces with a fork
Mix in slaw mix with the chicken and sprinkle in so more garlic salt about 2 teaspoons

Heat oil on med-high for about 5 minutes until hot. You know the oil is hot when the egg rolls float right away when you put them in.

While oil is heating start wrapping your egg rolls, seal the egg roll with egg white

Place in oil and rotate in oil until golden brown, place on a plate with paper towel to soak any excess oil up.

***My adaptations are as follows:

For the chicken I place the chicken breasts in a 9x9 pan and season with sea salt, pepper, garlic powder, and onion powder and then add 1/2 cup of chicken broth to the bottom of the pan. I cover with foil and bake at 375 for 40 minutes and let cool. Then I cut and add to the cabbage and carrot mixture that I also season with the above seasonings except I use Garlic Salt instead of sea salt on the veggies.

I also roll all of my egg rolls before I begin heating the oil so that they are ready and I can be cooking and directing my attention to the fried rice that I also make in conjunction with these egg rolls.

Tomato Zucchini Casserole

Tomato Zucchini Casserole
From the Kitchen of Lisa Jewell

2 cups Mozzarella Cheese
1/3 cup grated Parmesan Cheese
1/2 tsp dried Oregano
1/2 tsp fresh Basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 tomatoes, thinly sliced
1/4 cup butter
2 tbsp finely chopped (can use dried onion)
3/4 cup fine bread crumbs


1. Preheat oven to 375. Lightly butter a 9x9-inch pan
2. In a large bowl, combine Mozzarella, Parm, Oregano, basil, and garlic. Season with salt and pepper and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Monster Cookies

Monster Cookies
From the kitchen of Lisa Jewell

3 eggs
1 1/4 cup light brown sugar
1 cup sugar
1/2 tsp salt
1/2 tsp vanilla
1 12oz jar of peanut butter
1 stick of butter, softened
1/2 cup m&m's
1/2 cup chocolate chips
2 tsp baking soda
4 1/2 cups quick oats

Line baking pan with parchment paper (optional). Combine eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix well. Stir in m&m's, chocolate chips, baking soda and oats. Drop by the tablespoon 2 inches apart. Bake at 350 for 8-10 minutes.

Springtime Butter Cookies

Springtime Butter Cookies
From the Kitchen of Lisa Jewell

1 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar

Combine butter and sugars in a large bowl. Beat at medium speed until creamy. Add egg and vanilla, continue beating. Reduce speed to low, add flour, baking soda, and cream of tartar. Beat until well mixed. Divide dough in half. Wrap up on plastic wrap. Refrigerate for two hours. Roll out dough (thin) and use favorite cookie cutters, keeping other half of it in the fridge. Bake at 375 for 10 minutes

Thursday, May 27, 2010

Grilled Zucchini

Grilled Zucchini
By: Stephanie

4-6 Zucchini (depending on the time of year and size of the zucchini)
Extra Virgin Olive Oil
Italian Seasoning
Feta (optional)

Cut the zucchini into long, thick spears (like carrot sticks)...you want them long enough that they won't fall through your grill grate
Place in a big bowl and pour on just enough EVOO to coat the zucchini lightly (about 1 TBSP)
Sprinkle on seasonings to taste (I use mostly salt and dill with a touch of pepper and for an added zing I add the Italian Seasoning, but I don't always use the Italian Seasoning)
Then you can grill them inside if you have a stove top grill or you can throw them on the grill outside (med to low heat).
Heat them until they are crisp tender and you can see the grill marks on the outside (about 5-8 minutes)

Balsamic Caesar Chicken

Balsamic Caesar Chicken
By: Stephanie

2-4 Chicken Breasts
1/2 cup to 3/4 cup Caesar Dressing (I like Newman's Own Light Caesar Dressing)
2-4 TBSP Balsamic Vinegar

Marinate the chicken breasts in Caesar Dressing anywhere from 30 minutes to two hours, depending
on when you remember to do it. (I like to throw the chicken in a ziplock back and then dump the
dressing in and let it sit in the fridge for a couple of hours...you could probably even do this in the
morning before work if needed).

Then I set the chicken on a plate and drizzle the balsamic over the top. I let this sit for about 20 minutes
to take the chill off of the chicken.

Then I place the chicken on a foil lined (with non-stick spray) cookie sheet and bake for 25-30 minutes at 400,
or 35 minutes at 350-375....just depends on what else I'm cooking with it and what temp. the other items
need to be at.

This is also a good marinade for chicken when you're planning on grilling! The dressing keeps the chicken really

I use this chicken as a main dish or I have also used this chicken as the topping for a Caesar Salad.

Friday, May 14, 2010

Strawberry Banana Bread

Strawberry Banana Bread
From the Kitchen of Diana Brewster

3 c Flour
1 tsp Baking Soda
1/2 tsp salt
1 TBSP cinnamon
2 c Sugar
3 Eggs, beaten
1 c Vegetable Oil
1 c Strawberries (fresh or frozen), sliced
3 ripe Bananas mashed
2 TBSP Vanilla Yogurt

Preheat oven to 350. Combine first five ingredients and mix well. In a separate bowl, mix eggs, oil, strawberries, bananas, and yogurt. Add dry ingredients, mixing well. Pour batter into 2 well-greased loaf pans. Bake for 1 hour or until toothpick comes out clean. Cool in pans for 10 minutes before removing.

Healthy Baseball Tailgating

Healthy Baseball Tailgating
From BiggestLoser.com

SunShine shows how to tailgate without guilt!

Fruit Salad
3 cups strawberries
1 cup mango
1 cup kiwi
1 cup blackberries

Serving Size: 1/2 cup
Calories: Approximately 50

Black Bean Salad
1 cup cooked broccoli
1 1/2 cup low sodium black beans
8 oz. carrot slaw
1 cup chopped cucumber
1/4 cup galeos toasted sesame dressing
1/2 cup roasted/no salt sunflower nuts

Serving Size: 1 cup
Calories: Approximately 115

Monday, May 10, 2010

Spinach and Rice Salad

Spinach and Rice Salad
From the kitchen of Margot Bass (from Aunt Sherry)

1 cup brown rice
2 cups spinach, thin slices
green onions
chopped celery
1/2 cup italian dressing
1 TBSP soy sauce
1/2 tsp sugar
2 slices cooked bacon

Cook rice according to package directions and let cool
Combine soy sauce, italian dressing, and sugar
Pour over warm rice
Store in refrigerator
Before serving add: celery, onion, spinach, and top with crumbled bacon

Serves 4-6 people


from the kitchen of Mary Hyatt

Recipe is for ½ pan, double for full 10x13

1 lb cooked bacon or whatever meat

13 oz. can PET milk

1 ½ slices of bread torn up

5 eggs

2 cups grated cheese
Beat eggs and milk together

Add rest of ingredients & mix

Put in refrigerator overnight

Bake uncovered 350⁰ - 1 hour

Saturday, May 8, 2010

Spinach Salad

Spinach Salad
From the Kitchen of Susan Reid

I probably eat this at least once a week for lunch....so tasty.

10-16 oz fresh spinach
1/4 cup red onion, chopped
4 hard boiled eggs, sliced
1/2 lb. fried bacon, crumbled
2/3 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/3 cups ketchup
1 tsp salt
1 tsp Worcestershire Sauce

Combine first four ingredients in a large salad bowl. Combine remaining six ingredients for the dressing. Chill dressing for at least two hours to allow flavors to marinate. Stir before using. Grilled Chicken can be added to this recipe to make it a main dish.

Mediterranean Chicken Orzo

Mediterranean Chicken Orzo
From the Kitchen of Beth Vincent

1 can (2.25 oz) kalamata olives sliced
1/3 cup oil packed sundried tomatoes, plus 1 tablespoon of the oil
1 TBS balsamic vinegar
1 tsp dried basil
1lb chicken (sliced like tenders)
1 can chicken broth (14oz)
1 cup dried orzo
2 oz (1/2 cup) crumbled feta cheese

In medium bowl toss together olives, tomatoes, 1/2 tsp of basil- set aside

In large skillet heat 1 TBS of sundried tomato oil over high heat. add chicken sprinkle with remaining basil, cook until brown. Turn tenders, push aside.

Add broth and orzo. bring to boil. Reduce heat, cover, and simmer until liquid is absorbed. Remove chicken. Stir half olive mixture into orzo, Spoon orzo onto plates, top with chicken, feta, remaining olives/tomatoes mixture, and balsamic vinegar.

serves 4

Ginger Lemonade

Ginger Lemonade
from Allrecipes.com


3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced

In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
Serve over ice, and garnish with lemon slices.

Italian Sausage Soup with Tortellini

Italian Sausage Soup with Tortellini
From the Kitchen of Cali Jo Hawkins
created by allrecipes.com


1 pound sweet Italian sausage, casings removed...I use the Sweet Basil Sausage...my friend suggested it and it was fabulous
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley


In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Peanut Butter Chocolate Chip Brownies

Peanut Butter Chocolate Chip Brownies
From the Kitchen of Diana Brewster

1 cup Peanut Butter
6 tablespoons of butter
1 1/4 c of sugar
3 eggs
1 teaspoon of Vanilla
1 c flour
1/4 teaspoon of salt
2 c of Choc chips

Beat peanut butter and butter until smooth. Add sugar, eggs and vanilla, beat until creamy.
Blend in flour and salt, stir in one cup of Choc chips. Spread into an ungreased pan 9x13 bake for 25 to 30 min @ 350. Sprinkle the remaining choc chips on top of brownies right away and let melt for 5 min until chips become soft. Using a knife spread the choc chips and then let cool.

Lemon Fruit Dip

Lemon Fruit Dip
From Taste of Home

1 cup cold milk
1 package (3.4 ounces) instant lemon pudding mix
1 cup (8 ounces) sour cream
Assorted fresh fruit

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream. Chill until serving. Serve with fruit. Yield: 1-2/3 cups.
Nutrition Facts: 2 tablespoons (calculated without fruit) equals 75 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 106 mg sodium, 9 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Low-Sodium Apricot Chicken

Low-Sodium Apricot Chicken
From Sparks Recipes


2 tablespoons extra-virgin olive oil
4 chicken breasts, cut in cubes or thin slices
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish


Heat a large skillet over medium high heat.
Add oil and chicken and season with salt and pepper. Lightly brown the chicken a few minutes on each side, then add onions. Cook 5 minutes.
Add vinegar to the pan and let it evaporate. Add apricots and stock.
When stock comes to a bubble, add preserves and stir to combine.
Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

Number of Servings: 8

White Bread

White Bread
From the Kitchen of Cali Jo Hawkins

Mix in large bowl:
4 c. warm water
2 heaping TB shortening
1 heaping TB salt
1/2 c. sugar
2 TB yeast

Add 4 c. flour, stir around. Add 4 more c. flour and mix well. Add about 2 more c. flour. Knead approximately 5 minutes. Let raise double in bulk. Make 4 separate loaves. Let rise again for 30 minutes. Bake at 350 for 30-35 minutes. Remove from pans and lay on side to cool.

Wheat Bread

Wheat Bread (This is a great recipe if you don't like to use dough enhancer or don't have them. Because you knead part of the dough for 5 minutes at the beginning, it builds up more gluten and helps to create a softer bread)
From the Kitchen of Cali Jo Hawkins

2 c. hot water
1/4 c. oil or melted shortening
1/3 c. honey
1 c. evaporated milk
1 TB yeast
1 TB salt
4 c. whole wheat flour (Because I don't have a wheat grinder, I use hard red wheat flour that I just buy at the grocery store. If I had a grinder, I would buy the hard white wheat at the cannery and use that)

Mix for 5 min. This will make a sponge type dough. Add 2 c. white flour and enough wheat flour for the dough to start pulling off the sides of the bowl—maybe 1 c. or less. Knead 10 min and shape into 2 loaves and place in greased pans. Let raise to double. Bake at 350 for 30 min.

Sugo Rosso

Sugo Rosso (Red Sauce. That is what it was always called where I served. I've heard it called Ragu, Sugo di Carne--Meat Sauce. Call it what you like, I'm not particular)
From the Kitchen of Cali Jo Hawkins

In large sauce pan, cook over medium-high heat until onions are soft:
2 TB olive oil
1-2 cloves of garlic, chopped fine
1/2 of medium onion or 1 small onion chopped fine

Add and cook until sausage is no longer pink:
1/2 package Johnsonville Brand Sweet Italian Sausage (It is made with Sweet Basil), push out of casings and break into small chunks (I have only seen this at Walmart or Winco. You can also use Mild or Hot Italian Sausage, but it will give your sauce a spicier flavor with a hint of licorice from the fennel in the sausage, which I really don't like. I prefer the sweet basil flavor)
2 finely chopped carrots
1 finely chopped celery stick

Stir in one 14 oz. can of petite diced tomatoes and 2 small cans of tomato sauce
Add 1 dried bay leaf, basil, parsley (If using fresh herbs add them at the end of cook time)

Simmer on low heat stirring occasionally for 3-5 hours
Remove bay leaf before serving. Serve with cooked pasta and freshly grated parmesan cheese.

Add 1 small carton HEAVY whipping cream for a creamier pink sauce and heat through just before serving. This is one of my favorite ways to eat pasta!

Homemade Condensed Cream of Chicken Soup

Homemade Condensed Cream of Chicken Soup
from: Tammysrecipes.com

3 cups (about 2 cans)

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:
*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)

Preparation Time:
5 minutes
Cooking Time:
10-15 minutes

***I've made this and it's great. My only suggestion is (if you can) to use all of the fresh ingredients instead of the dried ones...just gives it a bit more flavor***

French Bread 3-4 Loaves

French Bread 3-4 Loaves
By: Every Day Food Storage

2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)

Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags.
NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.

***My friend who gave this recipe to me said that she freezes the extra loaves and uses them of other meals***

Sweetened Condensed Milk

Sweetened Condensed Milk:
from the kitchen of Cali Jo Hawkins

1/2 c. hot water
1 c. dry powdered milk
1 c. sugar
1 TB butter

Blend all ingredients in blender VERY WELL

Creamy Lemon Crumb Squares

Creamy Lemon Crumb Squares
By: Pioneer Woman

***click on above link to see step by step on how to make this dessert***

1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preparation Instructions
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.

Lemon Bread

Lemon Bread
by: Taste of Home

1/2 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk

2 tablespoons lemon juice
1/2 cup confectioners' sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Yield: 1 loaf (16 slices).

Nutrition Facts: 1 serving (1 slice) equals 171 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 113 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Monday, April 19, 2010

White Bean Chili

White Bean Chili
From the Kitchen of Margot Bass

2-3 cooked chicken breasts (cut into bite size pieces)
2 medium onions (chopped/minced)
2 garlic cloves (chopped/minced)

1 box (2 cans) of chicken broth
4 cans (drained) Navy Beans
1 can chopped Green Chilis
3/4 tsp oregano
1 tsp salt
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp pepper
1/8 tsp ground cloves
1/8 tsp red pepper
1/4 cup fresh cilantro

Cook over medium heat for two hours.
Add low-fat Monterey Jack Cheese when serving

Sunday, April 4, 2010

Pumpkin Carrot Raisin Brownies

Pumpkin Carrot Raisin Brownies
From the Kitchen of Diana Brewster

* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 cup granulated sugar
* 1/3 cup butter softened
* 1/2 cup firmly packed brown sugar
* 2 large eggs
* 2 large egg whites
* 1 can (15 oz.) of Libby's Pumpkin Pie Mix
* 1 cup finely shredded carrot
* Cream Cheese Topping
* 1 cup of raisins
* 1/2 c of Wheat Germ

PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan or I used a 9x 13 inch pan

COMBINE flour, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

BAKE for 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.

Combine 4 ounces softened light cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

Friday, March 5, 2010

Amy's Oatmeal Cookies

Amy's Oatmeal Cookies
from the kitchen of Amy

2 cups of brown sugar
2 cups of white sugar
2 cups of real butter
2 cups of coconuts
4 cups of flour
3 cups of oatmeal (not instant)
4 eggs
2 tsp vanilla
2 tsp baking soda
2 tsp baking powder

Cream sugars and butter together
beat in eggs and remaining ingredients
spoon with small scoop on a greased cookie sheet
back 350 degrees until brown 8-10min

Friday, February 26, 2010

Black Bean Hummus

Black Bean Hummus
from Biggest Loser Club Newsletter

Beans are full of fiber, which will keep you feeling full longer, and an inexpensive source of protein.

1 cup black beans, cooked, drained
1 clove garlic, minced
1/4 cup soft silken tofu
1½ tablespoons tahini
1 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
Juice of 1 small lime
Dash of salt
Ground pepper, to taste
Sprinkle of ground paprika

Place the beans, garlic, tofu, tahini, cumin, oil, and lime juice in a food processor. Whirl until the mixture is smooth. Season to taste with salt and pepper.

Serve in a bowl, garnished with a sprinkle of paprika. Black Bean Hummus will keep for 4 to 5 days, tightly covered in the refrigerator.

Yield: 4 Servings

Per Serving
Calories: 111
Fat: 5 g
Carbohydrates: 12 g
Protein: 6 g

Saturday, February 20, 2010

Barbecue Lentils

Barbecue Lentils
From Biggest Loser Club Newsletter

This is a contestant favorite, going all the way back to Season 1!

1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon mustard powder
2 cups fat-free chicken or vegetable broth
3/4 cup tomato sauce
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons agave nectar or honey
1 1/2 cups dry (uncooked) brown lentils, rinsed
Salt and pepper to taste

Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes. Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.

Add broth, tomato sauce, vinegar, mustard, agave, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional ¼ cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.

Yield: 2 quarts; 8 (½-cup) servings

Calories 150, Prot 11 grams, Carb 28 grams, Total fat 1 gram, Sat fat 0 grams, Poly fat 0 grams,Mono fat 0 grams, Choles 0 mg, Fiber8 grams (Sol 1 grams), Sodium 54 mgs

Pina Colada Punch (non-alcoholic)

Pina Colada Punch
From the Kitchen of Hannah Reed

Pina Colad pre-made mix
Seltzer water
Pureed fresh pineapple

Mix together Pina Colada pre-made mix (frozen or not) with seltzer water to taste. I also added fresh pineapple that I ground in the blender. Serve chilled or with ice. For a nice touch add umbrella toothpicks or a slice of pineapple with a cherry on a toothpick. :)

"Sangria" Punch (non-alcoholic)

"Sangria" Punch
From the Kitchen of Hannah Reed

1 can of frozen grape juice (or whatever juice you want)
2 liters of seltzer water
Assorted fruit (oranges, limes, lemons, peaches, apples, etc)

Make juice with three cans of seltzer water (instead of tap water). You may need more seltzer depending on your tastes. Add fruit to juice. Serve chilled.

Coffee Punch

Coffee Punch
From the kitchen of Hannah Reed

1 Can of Hersey's Chocolate Syrup
1 Half Gallon of Vanilla Icecream
12 cups of strong coffee (regular or decaf)

The hot coffee melts the icecream. Mix together, add ice cubes, serve.

Friday, February 12, 2010

Saturday Breakfast: Ham and Cheese Breakfast Melt

Saturday Breakfast
Ham and Cheese Breakfast Melt
From: BiggestLoser.com

"You can add mustard or a slice of tomato to customize this sandwich, if you like. It reheats well, too, so you might want to make two at a time and warm the second one the following morning!"

1 Thomas' Light Whole Grain English Muffin, split
1 slice (1 ounce) lean, low sodium ham or leanCanadian bacon
2 egg whites
1 slice low- or reduced-fat Cheddar cheese
Salt and pepper to taste

Coat an egg ring (see note) with olive oil cooking spray.

Toast the muffin halves until they're lightly browned. While the muffin toasts, warm the ham for about 1 minute in a small nonstick skillet. Remove the ham from the skillet and place it on half of the toasted English muffin. Cover to keep it warm.

Place the prepared egg ring in the nonstick skillet over medium heat. Pour the egg whites into the ring. Cover the pan and cook over medium heat for about 3 minutes, or until the eggs are nearly set. Run a knife or spatula around the inside edge of the ring to break the egg loose. Remove the ring. Flip the egg over and cook it for about 30 seconds longer, or until done.

Place the egg on top of the ham. While the egg is piping hot, lay the cheese over it. Top with the remaining muffin half. Serve hot.

Note: If you don't have an egg ring, you can use the ring from a wide-mouthed canning jar, sprayed with olive oil cooking spray.

Makes 1 serving

Per serving: 230 calories, 25 g protein, 25 g carbohydrates (6 g sugars), 6 g fat (2 g saturated), 20 mg cholesterol, 8 g fiber, 570 mg sodium

Friday, February 5, 2010

Valentine's Day

I have a bunch of Valentine's Day recipes....don't forget to scroll down on the side to the
Valentine's Category and find a fun and tasty treat to make for either your kids or for
that special someone in your life.

Mexican Black Bean Soup with Lime and Cilantro

Mexican Black Bean Soup with Lime and Cilantro
From Biggest Loser Website:Biggest Loser Club nutrition expert Greg Hottinger shared this healthy soup recipe with one of our members. We thought you'd enjoy it too!

2 teaspoons olive oil
2 medium onions, chopped
4 medium garlic cloves, minced
1 small jalapeno chile, stemmed and minced (don't use the seeds)
1 tablespoon ground cumin
1 tablespoon chili powder
12-ounce bottle beer
(3) 15-ounce cans black beans*, drained and rinsed
2 tablespoons lime juice
Low fat yogurt
4 teaspoons minced fresh cilantro leaves

1. Heat oil in large saucepan. Add onions and sauté over medium heat until translucent, about 5 minutes. Stir in garlic and jalapeno and cook until garlic is golden, about 1 minute. Add a sprinkle of water if needed to keep from sticking.
2. Add cumin, chili powder, and salt to taste and cook, stirring frequently, until spices are fragrant, about 1 minute.
3. Pour beer and 1 cup water into pot. Bring mixture to a boil and simmer until alcohol aroma fades, about 3 minutes.
4. Add beans and bring mixture back to a boil.
5. Remove 2 cups of beans from pan and puree in a blender. Return to pan.
6. Stir in lime juice and salt to taste. Reheat if necessary.
7. Serve soup in bowls, swirl with yogurt, and sprinkle with cilantro.

Wednesday, January 20, 2010

Chicken Cacciatore

Chicken Cacciatore
A Healthy Version of an Italian Favorite!
From the Biggest Loser/ Chef Curtis Stone

Serves 4


2 teaspoons olive oil
Four 4-ounce pieces boneless, skinless chicken breast
1 cup onion, sliced thin
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
2 cups button mushrooms, cleaned and quartered
¼ cup red wine
2 cups Muir Glen diced fire roasted tomatoes (sodium free)
1 sprig thyme
1 bay leaf
½ teaspoon dried oregano
1 cup broccoli, cut into small pieces
1 tablespoon chopped parsley
5 kalamata olives, pitted and roughly chopped
1 cup steamed brown rice to serve

Heat a large saucepot over medium high heat and add 1 teaspoon of oil to the pan.
Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.
Remove the chicken to a plate and add the remaining oil to the pan.
Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers.
Cook the garlic and peppers for 2 minutes and add the mushrooms.
Cook the mushrooms for 4 minutes stirring often.
Add the red wine and allow to reduce until almost dry.
Add the tomatoes to the pot and stir well.
Add the thyme, bay leaf and oregano.
Bring to the simmer and reduce heat to low.
Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Stir in all but one pinch of the parsley.
To serve, spoon 1/4 cup of brown rice onto the center of a serving plate.
Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates.
Sprinkle a little of the chopped olives and remaining parsley over each plate of chicken and serve.

Nutrient Analysis – per serving
Calories 300; fat calories 60; total fat g 7; sat fat g 1.5; chol mg 65; sodium mg 470; total carb g 25; fiber g 4; sugars g 8; protein g 30

Tuesday, January 19, 2010

Tamale Casserole

Tamale Casserole
From the kitchen of Renee Hill

3 cups preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 large. egg
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles

1 (10-ounce) can red enchilada sauce
3-4 chicken breast cooked and shredded (I cook mine in the crockpot with a little salsa and a can of original rotel diced tomatoes with green chilies)

Optional: sour cream, guacamole, and cilantro (for toppings and garnish)

1. Preheat oven to 400°.
2. Combine 1/2 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a greased 13 x 9–inch baking dish,

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese (I recommend mixing the chicken with a 1/2 cup cheese first). Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Plate, garnish a desired... and ENJOY

Monday, January 18, 2010

Mixed Mushroom Soup

Mixed Mushroom Soup
From: wholeliving.com

"When it comes to healing foods, mushrooms receive high marks. Oyster and shiitake may lower cholesterol, stimulate the immune system, and prevent cancer, while cremini offer selenium and a host of B vitamins."

187 calories; 9 g protein; 8 g fat; 23 g carb; 4 g fiber


Serves 4 (makes 7 cups)
1 ounce dried porcini mushrooms
2 tablespoons olive oil
2 leeks, halved lengthwise, thinly sliced and rinsed
Coarse salt and ground black pepper
1 garlic clove, minced
1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
1/2 teaspoon fennel seeds
2 bay leaves
1 tablespoon tomato paste
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup marsala wine (optional)
4 cups vegetable broth


Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

Saturday, January 16, 2010

Baked Cornflake Chicken

Baked Cornflake Chicken
From Apex Fitness

4 skinless, boneless chicken breasts
1 cup Cornflakes crumbs
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup skim milk

Combine Cornflakes crumbs and seasonings in shallow bowl. Soak chicken in milk then dredge chicken in crumb mixture. Place on baking pan that has been sprayed with nonstick spray. Bake at 400 degrees for 25 minutes or until lightly browned and no longer pink.

Makes 4 Servings
Serving Size: 1 chicken breast

Nutrients per serving:
Calories 351
Total Fat 3 grams
Saturated Fat 1 grams
Protein 57 grams
Carbohydrate 21 grams
Cholesterol 137 milligrams
Sodium 537 milligrams
Fiber 1 grams
Calcium 0 milligrams
Iron 0 milligrams

Shrimp Stuffed Poblano Peppers

Shrimp Stuffed Poblano Peppers
From the kitchen of Renee Hill

1 red bell pepper
6 poblano peppers
2 tablespoons olive oil
1 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/2 cup half-and-half
3/4 cup fat-free milk, divided
3/4 cup (3 ounces) shredded Chihuahua cheese
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.

4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of the plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.

Friday, January 15, 2010

Chocolate Chip Cookies

Chocolate Chip Cookies
From the Kitchen of Renee Hill

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped pecans

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Thursday, January 7, 2010

Makeover Toffee Crunch Dessert

Makeover Toffee Crunch Dessert
by: Taste of Home

15 ServingsPrep: 20 min. + chilling

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cartons (8 ounces each) frozen fat-free whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
4 Butterfinger candy bars (2.1 ounces each), crushed
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 2 cups whipped topping. Fold in the remaining whipped topping.
In a 13-in. x 9-in. dish coated with cooking spray, layer half of the cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate for at least 2 hours before serving. Yield: 15 servings.

Wednesday, January 6, 2010

Chocolate Turtle Cake

Chocolate Turtle Cake
By: Betty Crocker

Prep Time: 25 min
Total Time: 1 hour 50 min
Makes: 20 servings

1 box Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)

Ice cream or Whipped cream, if desired
Caramel and chocolate topping, if desired
Chopped pecans, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.
3. Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): In step 3, bake 30 minutes (34 minutes for dark or nonstick pan).