Candy Cane Cookies

3/4 cup butter, softened
1 cup sugar
1 lg. egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cup flour
red food coloring

Preheat oven to 375 degrees. Cream butter & sugar. Add egg & beat well. Stir in peppermint & vanilla. Gradually mix in flour. Divide dough in half. Color 1/2 with food coloring. Roll out a tablespoon of red dough and a tablespoon of plain dough until they are 6 to 8 inches long. Twist them into candy canes, pinching the ends. Bake on ungreased cookie sheet 8 - 10 min. until set but not brown. Makes about 25.

Pie Crust (salad oil) from Debbie

2 cups flour
2/3 cup oil
3/4 tsp. salt
4 tbsp. milk

Put flour in bowl, add salt. Measure oil & milk in cup - do not stir - Add to flour. Roll between two sheets wax paper. Bake 425 degress for 10 min. Makes 2 crusts.

Zucchini Pie (from a customer)

Notes: I have not tried this yet.

1 cup zucchini
2/3 cup sugar
1 egg
1 1/2 Tbsp. butter
2 Tbsp. flour
1 cup milnot
1 tsp. vanilla

Peel and remove seeds from zucchini, cut into small pieces. Boil until tender, drain well. Put all ingredients in blender & blend 2 minutes. Pour into an unbaked deep pie shell. Sprinkle with cinnamon. Bake at 400 degrees for 5 min. Then bake at 350 degrees for 35 min.

Tart Cranberry Apple Crisp from Taste of Home

Notes: I haven't tried this yet

Ingredients

• 5 medium tart apples, sliced
• 1 tablespoon all-purpose flour
• 1 can (14 ounces) whole-berry cranberry sauce
• 
  TOPPING:
• 3/4 cup quick-cooking oats
• 1/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons plus 2 teaspoons wheat bran
• 2 tablespoons canola oil
• 2 tablespoons butter, melted
• 3/4 teaspoon ground cinnamon
• Fat-free vanilla frozen yogurt, optional

Directions

• In a large bowl, combine apples and flour; toss to coat. Stir in cranberry sauce. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
• In a small bowl, combine topping ingredients; sprinkle over apple mixture. Bake, uncovered, at 350° for 40-45 minutes or until topping is golden brown and fruit is tender. Serve with frozen yogurt if desired. Yield: 8 servings.

Nutrition Facts: 1 serving (calculated without frozen yogurt) equals 259 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 50 g carbohydrate, 4 g fiber, 2 g protein.

Veggie Steak Fajitas from Healthy Cooking

Note: I haven't tried this yet.

1 beef top sirloin steak (1 pound) thinly sliced
2 tsp. ground cumin
1/8 tsp. salt
3 tsp. canola oil, divided
1 large onion, julienned
1 small sweet red pepper, julienned
1 small green pepper, julienned
2 Tbsp. minced fresh cilantro
4 whole what tortillas (8 in.) warmed

Optional ingredients: Shredded lettuce, chopped tomato & reduced fat sour cream

1. Sprinkle beef with cumin & salt. In a large skillet, saute beef in 2 tsp. oil until no longer pink. Remove & set aside.
2. In the same skillet, saute onion & peppers in remaining oil until tender. Stir in cilantro. Return beef to pan & heat through.
3. Spoon onto tortillas; fold in sides. Serve with lettuce, tomato & reduced fat sour cream, if desired.

1 fajita (calculated w/o optional ingredients = 11 grams fat

Multi-Grain Cinnamon Rolls from Healthy Cooking

Note: I have not tried this yet, but if it is half as good as the pictures looked, it should be very good.

1 pkg. active dry yeast
3/4 cup warm water (110 degree to 115 degree)
1/2 cu quick cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 Tbsp. butter, melted
1 egg
1 tsp salt
1 3/4 to 2 1/4 cups all purpose flour

Filling:
3 Tbsp butter, softened
6 1/2 tsp. half & half crream
4 1/2 tsp. butter, softened

1. In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt & 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth & elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to coat the top. Cover & let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Roll into an 18 in. x 12 in. rectangle; spread with butter. Combine sugar & cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly roll style, starting with a short side; pinch seams to seal.
5. Cut into 12 slices. Place cut sides down in a greased 13 in. x 9 in. baking pan. Cover & let rise until doubled, about 45 min.
6. Bake at 375 degrees for 15 - 20 min. or until golden brown. For icing, in a small bowl, beat the confectioners sugar, cream & butter until smooth. Drizzle over warm rolls.

Serving: 1 cinnamon roll = 7 grams fat

Variation: Twisted Cinnamon Ring

Follow method for cinnamon rolls through Step 3. Roll up jelly roll style, starting with a long side. Cut roll in half lengthwise. Place dough side by side on a greased baking sheet. Twist together, cut side up; shape into a ring. Pinch ends together. Cover & let rise until doubled, about 45 in. Bake at 375 for 20 - 25 min. or until golden brown. Remove from pan to a wire rack. Make the glaze & drizzle over warm bread.

Variation: Cinnamon Pull Apart Loaf

Follow method for cinnamon rolls through Step 3. Cut into thirty six 3 in. x 2 in. rectangles. Make two stacks of 18 rectangles. Place, cut sides up, in a greased 9 in x 5 in loaf pan. Cover & let rise until doubled, about 45 minutes. Bake at 375 for 25 - 30 min. or until golden brown. Cool for 10 min. before removing from pan. Make glaze; drizzle over warm bread.

Hint: Use a pizza cutter to cut dough into six strips lengthwise and widthwise.

Garden Chicken Cacciatore from Healthy Cooking

Notes: I have not made this yet.

12 boneless skinless chicken thighs (about 3 lbs.)
2 medium green peppers, chopped
1 can (14 1/2 oz.) diced tomatoes with basil, oregano & garlic, undrained
1 can (6 oz.) tomato paste
1 medium onion, sliced
1/2 cup reduced sodium chicken broth
1/4 cup dry red wine or add'l reduced sodium chicken broth
3 garlic cloves, minced
3/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
2 Tbsp. water

1. Place chicken in a 4 qt. slow cooker. In a small bowl, combine the green peppers, tomatoes, tomato paste, onion , broth, wine, garlic, salt & pepper. Cover & cook on low for 8 - 10 hours or until chicken is tender.

2. Combine cornstarch & water until smooth; gradually stir into slow cooker. Cover & cook on high 30 minutes longer or until sauce is thickened.

Serving: 1 chicken thigh w/ scant 1/2 cup sauce = 9 gram fat

Lentil & Chicken Sausage Stew from Healthy Cooking

Notes: I have not made this yet.

1 carton (32 oz.) reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes, undrained
3 fully cooked spicy chicken sausage links, (3 oz. each), cut into 1/2 inch slices
1 cup dried lentils, rinsed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 tsp. dried thyme

In a 4 or 5 quart slow cooker, combine all ingredients. Cover & cook on low for 8 - 10 hours or until lentils are tender.

Serving: 1 1/2 cups = 4 gram fat

Spicy Chicken & Rice from Healthy Cooking

Notes: I haven't made this yet.

4 boneless skinless chicken breast halves (6 oz. each)
2 cans diced tomatoes w/mild green chilies, undrained
1 medium onion, chopped
1 garlic clove, minced
1 tsp. smoked paprika
3/4 tsp. sale
1/2 tsp. ground cumin
1/2 tsp. ground chipotle pepper
6 cups cooked brown rice
1 can black beans, rinsed & drained
1/2 cup shredded cheddar cheese
1/2 cup reduced fat sour cream

1. Place chicken in a 4 or 5 qt. slow cooker. In a large bowl, combine the domatoes, green peppers, onion, garlic, paprika, salt, cumin & chipotle pepper, pour over chicken. Cover & cook on low for 5 - 6 hours or until chicken is tender.

2. Shred chicken with two forks and return to the slow cooker. Stire in rice & beans; heat through. Garnish with cheese & sour cream.

Serving: 1 1/3 cups, 7 grams of fat w/1 Tbsp Cheese & 1 Tbsp sour cream

Makeover Pecan Corn Pudding from Healthy Cooking

Notes: I have not made this yet.

1 cup yellow cornmeal
3/4 tsp. baking soda
3 eggs
1 1/4 cup buttermilk
3/4 cup reduced-fat butter, melted
2 cans cream-style corn
2 cups frozen corn
2 medium onions, chopped
1 1/2 cups shredded sharp reduced-fat cheddar cheese
4 jalapeno peppers, seeded & chopped
1/2 cup chopped pecans, toasted

In a large bowl, combine cornmeal & baking soda. In a small bowl, whisk the eggs, buttermilk & butter. Add cream-style corn, corn & onions. Stir into dry ingredients just until moistened.
2. Pour half the mixture into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle with cheese and jalapenos. Top with remaining batter; sprinkle with pecans.
3. Bake uncovered at 350 degrees for 45-50 minutes or until a thermometer reads 160 degrees. Serve warm

Yield: 12 servings
15 grams fat

Coconut-Streusel Pear Pie From Healthy Cooking

Notes: I have not made this yet.

Pastry for single-crust pie (9 in.)
1/3 cup sugar
1/4 cup all purpose flour
1/4 tsp. salt
6 cups sliced peeled fresh pears
1 Tbsp. lemon juice

Topping:
3 Tbsp. sugar
3 Tbsp. all-purpose flour
4 1/2 tsp. cold butter
1/3 cup flake coconut

1. Line a 9-in pie plate with pastry; trim & flute edges. In a large saucepan, combine the sugar, flour & salt. Add pears & lemon juice. Cook & stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.
2. For topping, in a small bowl, combine sugar & flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400 degrees for 20 - 25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

8 servings
1 piece 11 grams fat

Pear Cake from Grandma W.

2 cups ground pears
1 tsp. baking soda
1/4 cup shortening
1/2 cup brown sugar
3/4 cup gran. sugar
1 egg
1/4 tsp. salt
1 tsp. cinnamon
1 cup flour

Drain juice from ground pears. Add baking soda to pears & let stand while mixing remainder of recipe. Cream shortening & sugar together add egg & mix well. Add pear mixture & then flour, salt & cinnamon. Bake in a 9 x 10 inch greased pan for 40 minutes in a 350 degree oven. Serve with whipped cream.

Zucchini Casserole from Karen Schuman

Notes: I haven't tried this yet.

3 cups cooked rice
2 medium zucchini, thinly sliced
3 sliced tomatoes
16 oz. shredded cheese

Sauce:

2 c. sour cream
1 t. parsley
2 t. chopped pepper
2 t. onion
1 t. oregano
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper

Grease a 13 x 9 baking pan. Layer on top zucchini, half of cheese, then the tomatoes. Mix sauce ingredients & pour over rice mixture. Top with remaining cheese & bake at 350 degrees for 35 to 40 minutes.

8 - 10 servings

Fresh Peach-Blueberry Pie from Healthy Exchanges

Note: The original recipe calls for sugar free jello & pudding, but I don't use sugar free.

1 graham cracker pie crust
2 cups peeled & sliced fresh peaches (4 medium)
1 1/2 cups fresh blueberries
1 (4 serving) lemon jello (I use peach)
1 (4 serving) Vanilla cook & serve pudding
1 1/2 cups water
1/4 teaspoon ground nutmeg
1/2 cup cool whip Lite

Place sliced peaches in pie crust. Evenly sprinkle blueberries over peaches. In a medium saucepan, combine dry gelatin, dry pudding mix and water. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Stir in nutmeg. Spoon hot mixture evenly over fruit. Refrigerate at least 2 hours. Cut into 8 pieces. When serving top each piece with 1 tablespoon Cool Whip.

5 gram fat

Fat Free Blueberry Muffins from Faith

I haven't made these yet.

3 cup flour
1 Tbs. baking powder
1/2 cup sugar
3/4 cup brown sugar
1/2 cup mixed berry applesauce
1/2 cup egg substitute
1 cup + 1 Tbsp. fat free blueberry yogurt
1 tsp. vanilla
1 cup frozen blueberries

Preheat oven to 350 degrees. Lightly spray a muffin pan with non fat cooking spray. Combine 2 1/4 cup flour, the baking powder, 1/4 cup sugar, & 1/2 cup brown sugar in a large mixing bowl, and blend well. Add the applesauce, egg substitute, one cup yogurt and vanilla to the flour mixture, & blend well. Fold in the blueberries.

To make topping, combine the remaining flour, sugar , & brown sugar in a small bowl, & mix together. Add the remaining yogurt to this mixture & blend together until crumbly.

Fill muffin cups with blueberry batter. Sprinkle topping over the muffins & bake for 20 - 25 min.

Zucchini-Raisin Bread from Fresh From the Hearth

This is a low fat version of Zucchini Bread - if you like using less oil, this is a good recipe to try.

1 1/2 cups all purpose flour
1/2 cup pourable Sugar Twin (I use sugar)
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. apple pie spice
1/4 cup (1 oz.) chopped walnuts
1/2 cup + 2 Tbsp. raisins
1 cup shredded unpeeled zucchini
1/2 cup unsweetened applesauce (I use 3/4 - 1 cup)
1 egg or equivalent in egg substitute
1 tsp. vanilla extract

Preheat oven to 375 degrees. Spray a 9x5 inch loaf pan with cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda, & apple pie spice. Stir in walnuts, raisins, and zucchini. In a small bowl, combine applesauce, egg and vanilla extract. Add applesauce mixture to flour mixture. Mix just until combined. Evenly spread batter into prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut in 8 thick or 16 thin slices.

Serves 8 (1 thick or 2 thin slices)

163 calories
3 gm fat
4 gm protein
30 gm carbohydrate
172 mg sodium
86 ms calcium
2 gm fiber

Fruit Salad from Faith

1 can pineapple chunks
1 can peaches
1 instant vanilla pudding
3 Tbsp Tang
Additional desired fruit

Drain liquid from peaches & pineapple and mix with vanilla pudding & tang. Pour over peaches, pineapple & other chosen fruit and mix well.

Cherries Jubilee Cheesecake Bars from Joan

1 pkg. supermoist cherry chip cake mix

1/2 cup butter

2 pkgs (8oz.)cream cheese, softened

1 tub (l lb.) rich & Creamy cherry frosting

3 eggs

Heat oven to 325. In large bowl, beat cake mix and butter until crumbly. Reserve 1 cup. Press remaining in bottom of an ungreased 13x9 pan.

In same bowl cream cream cheese & frosting on med. speed until smooth. Beat in eggs until blended. Pour over crust. Sprinkle with reserved crumbly mixture.

Bake about 45 minutes until set. Cool completely about 1 hour. Cover and refrigerate at least 2 hours. Store covered in refrigerator. 36 bars

S'more Cups from Pampered Chef Website

Ingredients:

7	whole graham crackers (1 cup/250 mL finely crushed)
1/4	cup (50 mL) powdered sugar
6	tbsp (90 mL) butter, melted
4	bars (1.55 oz or 43 g each) milk chocolate candy, divided
12	large marshmallows

Directions:

1. Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
2. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
3. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups

Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g

Cook's Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking.

The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature.

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

Oatmeal Date Bars from Taste of Home

Notes: I have not tried this yet.

• 16 Servings
• Prep: 25 min. Bake: 20 min. + cooling

25 20 45

Ingredients

• 1 cup chopped dates
• 1/2 cup water
• 1/4 cup sugar
• 1-1/2 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup butter, melted
• 1 egg white

Directions

• In a small saucepan, combine the dates, water and sugar. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is thickened, stirring constantly.
• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Stir in the butter and egg white until blended. Pat half of the mixture into an 8-in. square baking dish coated with cooking spray. Carefully spread with date mixture. Gently pat remaining oat mixture over date mixture.
• Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 16 servings.

Nutritional Analysis: 1 bar equals 186 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 124 mg sodium, 36 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Frozen Yogurt Cookie Dessert from Taste of Home

Notes: I haven't tried this yet

• 12 Servings
• Prep: 20 min. + freezing

20 20

Ingredients

• 12 reduced-fat cream-filled chocolate sandwich cookies, crushed
• 1 quart low-fat vanilla frozen yogurt, softened
• 1/3 cup chocolate syrup
• 1/2 cup dry roasted peanuts
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions

• Set aside 1 tablespoon cookie crumbs. Sprinkle the remaining crumbs into an 11-in. x 7-in. dish coated with cooking spray. Freeze for 10 minutes.
• Carefully spread frozen yogurt over crumbs. Drizzle with chocolate syrup and sprinkle with peanuts. Spread with whipped topping; sprinkle with reserved crumbs.
• Cover and freeze for at least 2 hours. Remove from the freezer 10 minutes before serving. Yield: 12 servings.

Nutritional Analysis: 1 piece equals 220 calories, 7 g fat (2 g saturated fat), 3 mg cholesterol, 193 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Blueberry Cobbler from Taste of Home

Notes: I haven't tried this yet.

Ingredients

• 4 cups fresh or frozen blueberries, thawed
• 3/4 cup sugar, divided
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 2 teaspoons grated lemon peel
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons cold butter
• 3/4 cup buttermilk

Directions

• In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray.
• In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture.
• Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm. Yield: 8 servings.

Nutrition Facts: 1 serving equals 231 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 220 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Smothered Pork Chops from Campbell's Kitchen

Notes: I haven't tried this yet.

1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock

2 tablespoons cornstarch

1/4 teaspoon ground black pepper

Vegetable cooking spray

6 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)

1 large onion, sliced (about 1 cup)

• Stir the broth, cornstarch and black pepper in a small bowl until the mixture is smooth.
• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet. Remove the skillet from the heat.
• Reduce the heat to medium. Spray the skillet with the cooking spray and heat for 1 minute. Add the onion and cook until it's tender-crisp, stirring occasionally.
• Stir the broth mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.

Broccoli Salad from Sarah from Lauren

Notes: Had this this past weekend, and it is awesome.

1 bag broccoli wokli (already cut up broccoli)
12 pieces of bacon fried an drained
1 cup mayonnaise (miracle whip doesn't work well)
2 tablespoons basalmic vinegar
1/2 cup sunflower seeds
1/4 cup sugar

Mix Sugar, vinegar, and mayonnaise in a large bowl that has an airtight lid. Stir in bacon crumbles and sunflower seeds. Add broccoli, put lid on and toss, or just stir.

I've also had it places with raisins, cauliflower, and green onion slices in it. Really, just play with it till it tastes right.

Jo's Almost Sinless Hot Fudge Sauce from Healthy Exchanges

Notes: This is really good especially when you are wanting a creamy chocolate.

1 (4 serving) box Jello Chocolate Cook & Serve Pudding
2/3 cup dry milk powder
1 1/4 cup water
1 tsp. vanilla
2 tsp. margarine
1/2 cup miniature marshmallows (or 3 large work)

Combine pudding mix, dry milk powder, add water and cook over medium heat stirring constantly with a wire whisk until mixture thickens and starts to boil.

Remove from heat and stir in vanilla, margarine and marshmallows and stire til margarine & marshmallows are melted.

Any leftovers can be refrigerated and reheated in the microwave.

This makes 6 (1/4 cup) of hot fudge.

60 calories, less than 1/2 gram fat, 6 grans sugar.

Double-Lemon Poppy Seed Cake from Kraft Foods

Notes: I haven't tried this yet, but I love lemon so I'm sure it's good.

What You Need

1 pkg. (2-layer size) lemon cake mix

1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

1-1/4 cups water

1/2 cup oil

4 eggs

1/4 cup poppy seed

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

2 Tbsp. butter, softened

1 cup powdered sugar, sifted

2 Tbsp. shredded peel and 1 Tbsp. juice from 1 lemon, divided

Make It

HEAT oven to 350°F.

BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in poppy seed. Pour into well-greased and lightly floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

BEAT cream cheese spread and butter with mixer on low speed until well blended. Gradually beat in sugar and lemon juice. Spread over top of cake. Garnish with peel.

Karen's Frosting

1 lb. confectioners sugar (about 3 1/2 cups)
1/2 cup crisco
1/4 cup milk
1 tsp. vanilla

Mix well.

Lemon Crumb Cake from Taste of Home

Notes: Very good!! I had to bake it longer than the recipe says by about 15 mintues.

Ingredients

• 2 cups buttermilk
• 1 cup sugar
• 2 eggs
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 can (15-3/4 ounces) lemon pie filling
• 
  TOPPING:
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/3 cup cold butter, cubed
• 1/4 cup sliced almonds, toasted
• Reduced-fat vanilla ice cream, optional

Directions

• In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
• In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.

Nutrition Facts: 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.

Lemon Crumb Cake published in Healthy Cooking April/May 2010, p33

Summer Cole Slaw from Quick & Healthy

Notes: I use Miracle Whip instead of mayo. I do use the yogurt when I have it on hand, or all miracle whip when I don't. It's good either way. I use both red & green cabbage. Even though this is a healthy recipe, I have gotten compliments on the taste!

3 Tbsp. light mayonnaise
3 Tbsp. nonfat plain yogurt
2 tsp. cider vinegar
1 Tbsp. sugar (or the equivalent in artificial sweetener)
1/4 tsp. paprika
1/8 tsp. pepper
1/8 tsp. salt (optional)
5 cups finely shredded cabbage (about 1 1/2 lbs.)

Make the dressing by mixing the mayonnaise, yogurt, vinegar, sugar, paprika, pepper and sale. Add to the cabbage and stir until well combined.

Variation: Add shredded carrots for color. for additional flavor, add diced onion and diced green pepper.

Barbecue from Doris Ertel

Notes: I use this recipe all the time. I really like the flavor, and it is great with cole slaw! I do not add any salt.

1 lb. hamburger, or cooked beef, chopped
1/2 tsp dry mustard
1 tsp. paprika
1 tsp. chili powder
1/4 cup onion, chopped
2 Tbsp. vinegar
3 Tbsp. brown sugar
1 cup tomato juice

Brown hamburger, if used. Drain off the fat (I also rinse it). Add remaining ingredients and simmer 1/2 hour. Add salt to taste.

Frosty Fruit Cooler from Campbell's 4 Ingredients or less

Notes: I haven't tried this yet.

1 cup V8 Splash Orange Pineapple Juice
1/2 cup Cut up strawberries or raspberries
1/2 cup ice cubes
1/4 cup vanilla yogurt

Place all ingredients in blender. Blend until smooth.

Makes 2 cups.

Splash & Rainbow Punch from Campbell's 4 ingredients or less

1/2 cup chilled V8 Splash Juice, any flavor

1/2 cup chilled sparkling mineral water or seltzer water

Assorted sorbet (lime, raspberry, strawberry, peach, lemon or mango)

Pour juice and mineral water into tall glass. Add 5 mini scoops (1/3 cup) of various flavors of sorbet.

Tip: Use a melon baller for scooping sorbet.

Pear Mini-turnovers from Campbell's 4 ingredients or less

Notes: I have not tried these yet.

1 pkg. Pepperidge Farm Frozen Puff Pastry Sheets. (2 sheets)
2 small pears, peeled, cored and chopped
2 tbsp. raspberry preserves
Confectioners' sugar

Thaw pastry sheets at room temperature for 30 minutes. Preheat oven to 400 degrees.

Mix pears and preserves.

Unfold pastry sheets on a lightly floured surface. Roll each sheet into 12 inch square and cut each into 12 rounds, using 3 inch cookie cutter. Spoon 1 rounded teaspoon pear mixture into center of each square. Brush edges of squares with water and fold in half to form a half-moon. Press edges to seal. Place on baking sheets, about 2 inches apart.

Bake for 12 minutes or until golden. Cool on wire rack 10 minutes. Sprinkle with confectioners' sugar.

Makes 24 pastries.

Garlic Mashed Potatoes from Campbell's 4 Ingredients or Less

Notes: I haven't tried this yet.

2 cans (14 oz. each) Swanson Seasoned chicken Broth with roasted Garlic
5 large potatoes, cut into 1 inch pieces (about 7 1/2 cups)
Generous dash ground black pepper

Place broth and potatoes in medium saucepan over high heat. Heat to a boil. Cover and cook over medium heat 10 minutes or until potatoes are tender. Drain, reserving broth.

Mash potatoes with 1 1/4 cups broth and black pepper. Add additional broth, if needed, until desired consistency.

Cheddar & Roasted Garlic Biscuits from Campbell's 4 Ingredients or Less

Notes: Didn't have the Swanson broth, but I wanted to make these, so I used instant bouillion. I added a teaspoon of minced garlic to the bouillion water and let that set while I measured out the the rest. I used 2 1/2 cups bisquick and 1/2 cup cheddar cheese, 1 cup hot water, 1 tsp instant chicken bouillion & 1 teaspoon of minced garlic, and that made about 9 biscuits. They had a nice garlic flavor.

5 cups all-purpose baking or buttermilk biscuit mix
1 cup shredded cheddar cheese (4 oz)
1 can Swanson Seasoned chicken Broth with Roasted Garlic

Preheat oven to 450 degrees.

Mix baking mix, cheese and broth to form a soft dough. Drop by spoonfuls onto 2 ungreased baking sheets, making 24.

Bake for 10 minutes or until golden. Serve Hot.

Oatmeal-Raisen Pancakes from Eat Well, Live Well

Notes: The batter is fairly thick on these, so I always add add'l apple juice. I have also never gotten 10 pancakes out of this.

1/2 cup raisins
boiling water
2 egg whites
1/2 cup skim milk
1/4 cup apple juice
2 cups quick-cooking oats, uncooked
1 Tbsp. baking powder
nonstick cooking spray

Cover the raisins with boiling water and let soften for 20 minutes; drain well.

In a mixing bowl, beat egg whites lightly with milk; stir in appie juice. Mix oats with baking powder and add to egg mixture. Fold in raisins.

Coat a skillet with nonstick cooking spray. Heat on medium high. Spoon pancake batter into the hot skillet; turn when bubbles break on the surface of the pancakes. If you prefer a thinner pancake, add more apple juice to batter.

Freeze leftovers in individual freezer bags. When ready to use, toast to thaw and heat.

Makes 10 pancakes

Hard Boiled Eggs

Believe it or not, there is an art to cooking eggs in the shell. Find out how to cook them perfectly to your tastes without that gray-green tinge. Remember, hard-boiled eggs is a misnomer as they should not be boiled for any length of time.

Difficulty: Easy

Time Required: 25 minutes

Here's How:

Place eggs in single layer in saucepan.

Cover with at least one inch of cold water over tops of shells.

Cover pot with lid and bring to a boil over medium heat.

As soon as the water comes to a full boil, remove from heat and let stand.

Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.

Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.

When cooked to desired level, drain off hot water.

Immediately cover with cold water and add a few ice cubes.

Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.

Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.

Tips:

Never boil eggs. It makes them rubbery.

Use older eggs. Fresh ones won't peel properly.

To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.

What You Need:

· eggs

· saucepan

Crisp Waffles

2 eggs
1 3/4 cup milk
1/2 cup margarine, melted or vegetable oil (I use canola oil)
2 cups whole wheat flour (I use half white)
4 tsp. baking powder
1 tbsp. packed brown sugar
1/2 tsp. salt

Heat waffle iron. Beat eggs until fluffy, beat in remaining ingredients just until smooth. Pour batter onto center of hot waffle iron. Bake until steaming stops, about 5 minutes. Makes about 8 or 9 seven inch waffles.

Crock Pot Chicken Enchilada Soup from Sarah

I haven't tried this yet, but Sarah liked it. Her note said to tone down the amount of chili powder.

1 pound of boneless skinless chicken breast
1 can diced tomatoes, about 15 ounce size.
1 can enchilada sauce, about 10 ounce size
1 Medium White Onion, chopped or sliced
1 small can diced green chilis
3 cloves of garlic, diced or minced
1 can corn, about 15 ounce size, drained
1 can chicken broth, about 2 cups
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
About 1/4 teaspoon black pepper or to taste.
2 bay leaves
About 1/4 cup of fresh chopped Cilantro

First, thoroughly clean the chicken. Place at the bottom of the crock pot.

Add all of the ingredients. The order doesn't matter.

Stir, but make sure the chicken stays towards the bottom.

Set on low and cook for about 6 hours.

Transfer the chicken breasts to a plate or bowl and shred with two forks. Dump it back in the crock pot and let it cook for another 30 to 60 minutes.

Stir, transfer to bowls and serve. Top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions.

Beefy Rice and Beans

Beefy Rice and Beans (my own brain)

Notes: I tried making this today, and it smelled AMAZING. The taste was delicious...but the rice FLOPPED big time. I've never made crunchy rice before today, but this stuff is a crunchy munch. However, if it wasn't crunchy, it'd be delicious!

1 cup uncooked rice
2 cups water
1 packet Lipton Onion Soup Mix (I use the onion soup mix spices listed below)

• 8 tsp. dried minced onion
• 1 tsp. onion powder
• 4 tsp. beef boullion
• 1/4 tsp celery salt

Combine rice, water, and spices. Cook according to rice directions.

1/2 lb. ground beef
1 can red beans

Brown ground beef. Add beans.

After rice is finished cooking, add beef and beans to the rice.

Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

Notes: Easy, delicious, and simple.

1 lb. bonless skinless chicken breasts (I don't usually add this much.)
2 cans of beans, do not drain (I usually do one can of black and one can of pinto)
1 can green chilis
Taco seasoning for 1 lb. (I use the Taco Seasoning recipe on here and add around 2 to 3 tbsp)

Dump everything into the crockpot and cook until chicken is done (usually 4 to 6 hours on high or 8ish hours on low). Shred chicken after it is finished cooking. Serve on taco shells, tortilla, etc. with taco toppings.

Country-Style Ribs from Campbell's Slow Cooker Recipes

Notes: I haven't tried this yet.

4 pounds pork country style ribs, cut into serving pieces
ground black pepper
3 cloves garlic, minced
1 can Tomato Soup
2 tbsp. packed brown sugar
2 tbsp. cider vinegar
1 tbsp. worcestershire sauce
2 tsp. dry mustard

Sprinkle ribs with black pepper.

Brown ribs in 2 batches in large nonstick skillet over medium-high heat. Place ribs in 5 to 6 quart slow cooker and sprinkle with garlic.

Mix soup, brown sugar, vinegar, worcestershire and mustard. Pour over ribs and toss to coat.

Cover and cook on low 7 to 8 hours*.

Serves 8

*Or on high 4 to 5 hours

Creamy Chicken & Wild Rice from Campbell's Slow Cooker Recipes

Notes: Had this today....Dave said excellent!

2 cans Cream of Chicken Soup
1 1/2 cups water
4 large carrots, thickly sliced (about 3 cups)
1 pkg. (6 oz) seasoned long grain and wild rice mix
8 skinless, boneless chicken breast halves (about 2 pounds)

Mix soup, water, carrots and rice and seasoning packet in 3 1/2 quart slow cooker. Add chicken and turn to coat.

Cover and cook on low 7 to 8 hours* or until chicken is no longer pink.

Serves 8

*Or on high 4 to 5 hours

Golden Chicken with Noodles from Campbell's Slow Cooker Recipes

Notes: I haven't tried this yet.

2 cans Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 tbsp. dijon-style mustard
1 1/2 tsp. garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves (about 2 pounds)
Hot cooked egg noodles
Chopped fresh parsley

Mix soup, water, lemon juice, mustard, garlic powder and carrots in 3 1/2 quart slow cooker, Add chicken and turn to coat.

Cover and cook on low 7 to 8 hours* or until chicken is no longer pink. Serve with noodles. Sprinkle with parsley.

Serves 8

*Or on high 4 to 5 hours

Orange Chicken with Green Onions and Walnuts from Campbell's Slow Cooker Recipes

Notes: I forgot to add the cornstarch and I overcooked, so we want to try this one again. The flavor smelled wonderful, but we thought the taste needed something. It was pretty good, but just needed ??? After checking out another recipe, I'm going to try this again, but I'm going to add 1/4 cup of brown sugar & 1/2 tsp. red pepper flakes and see what that does to the flavor!

1 1/2 cups Swanson Chicken or Natural Goodness Chicken Broth
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 tablespoons cornstarch
8 skinless chicken thigh (about 2 pounds)
1/2 cup walnut pieces
Hot cooked rice

Mix broth, teriyaki sauce, garlic marmalade, 1/4 cup green onions and cornstarch in 6-quart slow cooker. Add chicken and turn to coat.

Cover and cook on Low 8 to 9 hours* or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.

Serves 8

*Or on high 4 to 5 hours.

Pasta, Red Bean, and Parsley Toss

Pasta, Red Bean, and Parsley Toss (From BHG magazine)

Notes: haven't tried it yet

8 oz. dried medium shell pasta or desired pasta
3 c. broccoli florets
1 tbsp. olive oil
1 1/2 c. chopped onion
1 15oz can red beans, drained, reserving 1/4 c. of liquid
1/2 c. chicken broth
1 1/2 tsp. chili powder
1/2 c. finely shredded pecorino or Parmesan cheese
1/4 c. snipped Italian (flat leave) parsley

Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.

Mean while, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 tsp. salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.

Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and parsley. Cook and stir until cheese is melted. Serves 4.

Veggie Burgers

Veggie Burgers (from BHG Magazine)

Note: haven't made these yet, but I'd like to!

1 19oz can cannellini beans, rinsed and drained
1 1/2 cups soft bread crumbs
1/4 c. shredded carrot
1/4 c. finely chopped onion
1 egg
2 tbsp. fresh parsley
3 tbsp. olive oil
4 slices bread
1 c. baby spinach
1/4 c. tomato sauce

In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tbsp. olive oil, and 1/4 tsp salt and 1/4 tsp pepper. Combine remaining bread crumbs and the parsley in a shallow dish.

Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into crumb mixture to coat.

Heat remaining 2 tbsp of oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned. Arrange spinach and patties on bread slices. Top with easy tomato sauce. Makes 4 servings.

Chocolate Cream Frosting

Chocolate Cream Frosting (from here)

Notes: I tried this but accidentally put a box of cook and serve pudding instead of instant, so it majorly flopped. But, I thought it sounded good, so I still want to try it sometime. I didn't have enough ingredients to try again.)

2 (1 oz) squares of unsweetened chocolate, melted and cooled (I used semi-sweet chocolate chips.)
1 (14oz) can sweetened condensed milk
1/2 c. water
1/2 tsp. vanilla extract
1 (3.9oz) package instant chocolate pudding mix
1 c. heavy cream, whipped

Blend the melted chocolate and milk. Gradually mix in the water, vanilla, and pudding mix, and whisk until smooth. Fold in the heavy cream. Frost the cake immediately and chill for at least 30 mins before serving.

Best Tuna Casserole

Best Tuna Casserole (from here)

Modified from Kim's original post to how I actually fixed it.

3 cups cooked macaroni
2 (6oz) can tuna, drained
2 (10.75oz) can condensed cream of mushroom or chicken soup
1 c. shredded cheddar cheese
1 c. frozen peas
1 1/2 c. French fried onions (the best part!)
add enough milk to help it mix good (I didn't measure, but probably a 1/2 cup)

Preheat oven to 350 degrees F.

In a 9x13 combine the macaroni, tuna, and soup. Mix well, and then top with cheese. (I just mixed the cheese in with everything else. I really liked it that way! - I did this too).

Bake at 350 for about 25 mins. or until bubbly. Sprinkle with fried onions (I also mixed this in with all the other stuff) and bake for another 5 minutes (only baked for the orig. 25). Serve hot.

Delicious!!

Eclair Cake

Eclair Cake (from here)

Notes: This was easy and delicious. We didn't let it chill for the full 4 hours, and it was fine. I probably could have eaten it right after it was made. The filling was so good! I halved the recipe since there is only 2 of us, and I used whipping cream instead of frozen whipped topping (less sugar!)

2 packages (3.5 oz) instant vanilla pudding mix
1 (8oz) container frozen whipped topping, thawed (I used 3/4 c. whipped topping when I halved the recipe, so 1 1/2 cups if you do the full recipe)
3 cups milk
1 (16oz) package graham cracker squares
1 (16oz) package prepared chocolate frosting (I tried making a recipe, but it flopped, so I just added some chocolate frosting to a tub of vanilla frosting that I had on hand.)

If you use whipping cream instead of whipped topping, whip the whipping cream until stiff peaks form.

Then, in a medium bowl blend the putting mix, whipped topping, and milk.

Arrange a single layer of graham crackers squares in the bottom of an 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

Spread frosting over the whole cake up to the edges of the pan. Cover and chill at least 4 hours.

Blueberry Crumb Topping Muffins

Blueberry Crumb Topping Muffins (from here)

Notes: These are seriously the BEST muffins. They are so so so so sooooo good! Some of the reviews on the recipe said that you can't use frozen blueberries, but I don't think they know what they're talking about! I used ones that I had frozen from the patch last fall. I didn't even thaw them, and they turned out just fine with the same cooking time. I also replaced the flour in the dough with 1/2 cup of wheat flour this time around, and I think I will add more next time and see what it does because I didn't even notice the wheat in this one. The crumb topping is delicious. This recipe made 12 normal cupcake/muffins for me.

Muffin:
1 1/2 cups flour (I used 1 c. white, 1/2 c. wheat but will try more next time)
3/4 c. white sugar
2 tsp. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 c. blueberries (I added more than a cup.)

Topping:
1/2 c. white sugar
1/3 c. all-purpose flour
1/4 c. butter, cubed
1 1/2 tsp. ground cinnamon

Preheat oven to 400. Grease muffin pan or muffin liners.

Combine 1 1/2 c. flour, 3/4 c. sugar, salt and baking powder. Place vegetable oil into a 1 c. measuring cup; add the egg and enough milk to fill the cup. Mix with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixure.

To make Crumb Topping: mix together 1/2 c. sugar, 1/3 c. flour, 1/4 c. butter (at room temp or microwaved ~10 seconds), and 1 1/2 tsp. cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven or until done.

Slow Cooked Apple Butter

Slow Cooked Apple Butter (from here)

Notes: She might be a little biased, but grandma said it was that best she'd ever had...

I didn't measure my apples, and I used my onion chopper with the smallest insert to chop them. That made it a ton easier. I also didn't use as much sugar as the recipe called for. I think I used 1 cup (maybe two)...I forget.


5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

1. Place apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt ( I didn't do this. I just dumped the spices in on top of the apples and stirred.) Pour mixture over the apples in the slow cooker and mix well.

2. Cover and cook on high for 1 hour (I cooked on high for longer than 1 hour..I did a lot of "estimating" with this recipe.)

3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

4. Uncover and continue cooking on low 1 hour (I let it cook uncovered for a couple of hours at this point.) Stir with a whisk, if desired, to increase smoothness (I put it in the blender after I was finished cooking it.)

5. Spoon the mixture into sterile containers, cover and refrigerate or freeze. (I froze mine.)

Slow-Cooked Pulled Pork Sandwiches from Campbell's Slow Cooker Recipes

Notes: YUM!! We really liked the recipe!

1 tbsp. vegetable oil
3 1/2 - 4 lb. boneless pork shoulder roast, netted or tied (Boston Butt)
1 can (10 1/2 oz) Campbell's Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 round sandwich rolls, split

Heat oil in medium skillet over medium-high heat. Add roast and cook until browned. Place roast in 5-quart slow cooker.

Mix soup, ketchup, vinegar and brown sugar. Pour over roast.

Cover and cook on low 8 to 10 hours* or until roast is fork-tender.

Remove roast from cooker and let stand 10 minutes. Shred pork, using 2 forks. Return pork to cooker. Divide pork mixture and sauce among rolls.

*Or on high 4 to 5 hours.

Sweet Chex Mix

Sweet Chex Mix (from here)

Place in large bowl:
1 (16 oz) box of corn Chex
1 can of peanuts, lightly salted (I usually go light on the peanuts for my husband's preference, so use whatever amount suits you.)

Melt 2 cups of butter or margarine in a pan. Add:
1 1/2 cups corn syrup
1 1/2 cups sugar
1 tsp. vanilla
--Bring to a boil. Boil for 1-2 minutes. Pour over cereal and peanuts. Stir and pour out onto wax paper. Let sit for a couple of hours and then store in an airtight container.

White Bean Soup

White Bean Soup

2 c. dry Great Northern beans
Water
4 tsp. chicken-flavor instant bouillon
1 tbsp. chopped fresh thyme or 1stp thyme leaves
1/2 tsp. salt, if desired
1 medium onion
2 garlic cloves, minced
1 bay leaf
1 medium carrot, sliced
1/4 c. chopped fresh parsley
1 medium tomato, chopped

Place beans in a dutch oven or large saucepan. Add water to cover. Bring to a boil; boil 2 minutes. Cover; turn off heat and let stand for 1 hour. Drain. Add 6 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 hour. Remove bay leaf. Remove 2 cups bean mixture and place in food processor bowl with metal blade or blender container; puree until smooth. To bean mixture in Dutch oven, add carrot, celery and pureed mixture. Cover; simmer an additional 30 minutes or until vegetables are tender. Just before serving, stir in parsley and tomato.

Chocolate Chip-Cinnamon Breakfast Ring

Chocolate Chip-Cinnamon Breakfast Ring

1/2 c. butter, softened
2 12.4 oz cans refrigerated cinnamon rolls with icing
1 box (4 serving size) vanilla putting and pie filling mix (not instant)
1/2 c. packed brown sugar
1/4 c. miniature semisweet chocolate chips

Heat oven to 375. Using 1 tbsp of the butter, generously butter 12-cup fluted tube cake pan. In small microwaveable bowl, microwave remaining butter on High 1 minute or until melted when stirred.

Separate dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the putting mix and half the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.

Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan; cool 15 minutes.

Microwave icing on high 10 seconds to soften. Drizzle icing over ring. Cut into wedges; serve warm.

Frozen Key Lime Torte

Frozen Key Lime Torte

1 pint lime sherbert
1 pint lemon sherbert
1 pint vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tbsp sugar
1/4 butter or margarine, melted
1 tbsp Key lime juice
1/4 c. toasted coconut*

Place sherbert, sorbet and frozen yogurt in refrigerator to soften while preparing crust.

In a small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.

Spoon or scoop soften sherbert, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently into mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.

To serve, let stand at room temperature for 15 minutes. Cut into wedges.

To toast coconut, spread on cookie sheet; bake at 350 7 to 8 minutes, stirring occasionally, until light golden brown.

Pudding Fruit Salad

1 container refrigerated vanilla pudding (4oz)
1/2 c. frozen (thawed) whipped topping
1 c. seedless grapes, halved
1 c. miniature marshmallows
1 11 oz can. mandarin orange segments, drained
1 8 oz can pineapple tidbits in juice, drained
1 c. fresh strawberries, sliced

In a medium bowl, mix pudding and whipped topping.

Gently stir in grapes, marshmallows, oranges, and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours.

Strawberry-Citrus Slush

1 can (46oz) pink grapefruit juice (about 6 cups)
1 can (12 oz) frozen (thawed) lemonade concentrate
1/2 c. sugar
1 package (.14 oz) strawberry-flavored drink mix
1 (2 liter) bottle ginger ale, chilled

In a 2 quart nonmetal freezer container, stir all ingredients except ginger ale until sugar is dissolved. Freeze 4 to 6 hours or until slush consistency.

If slush is frozen solid, let stand at room temperature for about 30 minutes before serving. To serve, spoon 1/2 c. slush mixture into each class. Pour 1/2 c. ginger ale over each.

Two-Berry Crisp with Pecan Streusel Topping

Two-Berry Crisp with Pecan Streusel Topping

3/4 c. quick-cooking oats
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/2 c. butter or margarine, cut into pieces
1/4 c. chopped pecans
1 can blueberry pie filling
2 c. frozen unsweetened raspberries
3 tbsp. granulated sugar
1 tbsp all-purpose flour

Heat oven to 400. Spray 8 inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix oats, 1/2 c. flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in pecans; set aside.

In a large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.

Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

Taco Casserole

Taco Casserole

Notes: This was really good! Brandon really liked it. I think next time I wouldn't even bother baking it. The chips on the bottom just got chewy instead of crunchy, so next time, I would just heat it up on the stove and put it over chips. I left out the tomato and cheese to please our picky-ness. I would maybe drain half of the beans (we used red beans) if I don't bake it.

1 lb. ground beef
1 can. chili beans in sauce, undrained
1 8oz. tomato sauce
2 tbsp Old El Paso taco sauce, picante sauce or salsa
2 to 4 tsp. chili powder
1 tsp. garlic powder
2 c. coarsely broken tortilla chips
8 medium green onions, sliced (1/2 c.)
1 medium tomato, chopped (3/4 c.)
1 c. shredded cheddar or monterey jack cheese

Heat oven to 350. In a 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Reduce heat to medium. Stir in beans, tomato sauce, taco sauce, chili powder and garlic powder. Heat to boiling over medium heat, stirring occasionally.

In ungreased 1 1/2 quart casserole, place tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired.

Bake 25 to 30 minutes.

Minister's Delight

1 can (21 oz) cheery or apple pie filling
1 package (18 1/4 oz) yellow cake mix
1/2 c. butter, melted
1/3 c. chopped walnuts, optional

Place pie filling in a 1 1/2 qt. slow cooker. Combine dry cake mix and butter (mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2 to 3 hours. Serve in bowls.

hearty chicken noodle soup - slow cooker

Hearty Chicken Noodle Soup - Slow Cooker

Notes: This was REALLY good! We loved the linguine in it too. I cut the cayenne pepper to 1/8th tsp, but you couldn't even tell it was spicy so I'd maybe be willing to add the full amount. I used minced garlic and just put it directly in the soup. Instead of using a cheesecloth for the mustard seed I bought coffee filters and put it in a coffee filter and tied the filter with a second coffee filter. I also didn't use celery...personal preference. I didn't use fresh parsley. I also only used 2 chicken breasts and 8 cups of water with chicken bouillon. It was REALLY good. We really liked the flavor of it. I just cooked regular linguine on the stove and added to the soup when it was ready.

12 fresh baby carrots, cut into 1/2 inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 c. finely shopped onion
1 tbsp. minced fresh parsley
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 1/2 tsp. mustard seed
2 garlic cloves, peeled and halved
1 1/4 lbs. boneless skinless chicken breasts halves
1 1/4 lbs. boneless skinless chicken thighs
4 cans (14 1/2 oz) chicken broth
1 package (9oz) refrigerated linguine

In a 5 qt slow cooker combine the first six ingredients. Place mustard seed and garlic on a double thickness cheese cloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low for 5-6 hours or until chicken juices run clear.

Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook for 30 mins or until tender. Cut chicken into pieces and return to the soup; heat through.

Slow Cooker Sweet and Sour Chicken

Slow Cooker Sweet and Sour Chicken

1 1/4 lb. boneless, skinless chicken breasts, cut into 1-in. strips
1 tbsp. vegetable oil
salt and pepper to taste
1 8oz can of pineapple chunks
1 can sliced water chestnuts, drained
2 medium carrots, sliced
2 tbsp. soy sauce
4 tsp. cornstach
1 c. sweet-and-sour sauce
1/4 c. water
1 1/2 tsp ground ginger
3 green onions, cut into 1-inch pieces
1 1/2 c. fresh or frozen snow peas
Hot cooked rice

In a large skillet, saute chicken in oil for 4-5 minutes, drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours.

In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5-minutes longer. Serve with rice.

Slow Cooker Pizza

Slow Cooker Pizza

Note: Haven't made yet

1 package (16oz) wide egg noddles
1 1/2 lbs. ground beef/turkey
1/4 c. chopped onion
1 jar (26oz) spaghetti sauce
1 jar (4 1/2 oz) sliced mushroom, drained
1 1/2 tsp. italian seasoning
1 package (3 1/2 oz) sliced pepperoni, halved
3 c. shredded mozzarella cheese
3 c. shredded cheddar cheese

Cook noodles according package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir int he spaghetti sauce, mushrooms, and italians seasonings. Drain noodles.

In a 5 qt. slow cooker coated with nonstick cooking spray, spread a third of the meat sauce. Cover with a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover and cook on low 3 to 4 hours or until heated through and cheese is melted.

Baked Meatballs

Baked Meatballs - from Quick and Healthy

Note: Good! Mom makes these often. She turns the recipe into meatloaf and grills for 30 mins.

2 lbs. extra lean ground beef or turkey
1/2 c. egg substitute (equal to 2 eggs)
1 tbsp. dried parsley
1 c. oatmeal or cracker meal or oat bran
1 c. skim milk
1 tsp salt (optional)
1/2 tsp. ground pepper
2 tsp. onion powder
1/4 tsp. nutmeg

Preheat oven to 425 degrees. Mix all ingredients. Shape into 1 1/2 inch balls. Arrange on two baking sheets that have been sprayed with non-stick coating. Bake for 12 minutes or until done. Freeze 12 to a pack.

Granola Bars

Granola Bars (from here)

Notes: These were pretty good! They were more crumbly than what I would normally expect for a granola bar, but they were delicious.

2 c. old-fashioned oatmeal
1 c. sliced almonds
1 c. shredded coconut, loosely packed
1/2 c. toasted wheat germ
2/3 c. honey
1 1/2 tsp pure vanilla extract
1/4 tsp. kosher salt
1 1/2 c. dried fruit (I used craisin's).

Preheat your oven to 350°F. Butter an 8×12-inch baking dish (lacking this, I used a 9×13-inch) and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300°F.

While the mixture is still warm, stir in the honey, vanilla and salt until the mixture is well coated, then the dried fruit. Pour the mixture into your prepared baking dish and press, press, press it in (wet fingers and/or a silicon spatula work great for this) until the mixture is packed as tightly as possible.

Bake for 25 to 30 minutes, until light golden brown. Cool for 2 to 3 hours before cutting into squares — your best serrated knife is great for this.

You can store these in an airtight container at room temperature for a week or two, as you would cookies, however, I prefer to store mine in the freezer. I find that they stay the most crisp this way as all granola tends to soften at room temperature after a day or more.

Whole Wheat Banana Nut Bread

Whole Wheat Banana Nut Bread (from here)

1/3 c. vegetable oil (I used mostly applesauce and a little bit of oil)
1/2 c. honey
1 tsp. vanilla extract
2 eggs
1 c. mashed bananas (2 bananas mashed...I didn't measure)
1 3/4 c. whole wheat flour
1/2 tsp. salt
1 tsp baking soda
1/4 c. hot water
1/2 c. chopped walnuts

1. Preheat oven to 325 degrees F (165 degrees C). (I did 300 on convection bake. It still took a good hour to cook.)
2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
3. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole (form here)

Notes: This was really simple and good. The cook time was long, but the prep time was almost nothing! The recipe says to use a 3 lb chicken, and I probably barely used a pound of what was left from the roasted chicken I made a few days ago. I also didn't have Cream of Celery Soup on hand, so I used cream of mushroom, and it was great!

* 1 (3 pound) whole chicken (I probably only used a half of a pound)
* 8 ounces dry bread stuffing mix (mine was a 6 oz box of Chicken stuffing)
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of celery soup (or cream of mushroom)
* 1 1/4 cups chicken broth
* 1 cup evaporated milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
3. In a large bowl mix together the soups, broth and evaporated milk. Stir well.

Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

Sweet and Sour Salad

Sweet and Sour Salad (from here)

Notes: This is my favorite salad. I take it as a side dish whenever I'm asked to bring a non-dessert side dish, and it's always a hit. It's sooo good. The dressing with the crunchies, broccoli, and green onions are awesome. I don't normally like onions on a salad at all, but it definitely is delicious on this salad. I could eat it as a meal.

Dresssing:

1 c. vegetable oil (can use some water if you want to cut down on the oil, but you eat so little of the dressing I don't bother)
3/4 c. white sugar
1/2 c. red wine vinegar (I've used white wine vinegar too depending on what I've had in the kitchen.)
3 tsp. soy sauce

Blend together and refrigerate. The recipe says to make a day ahead, but I usually just make it whenever I'm making the crunchies and put it in the freezer until it's time to serve so it's nice and cold.

Salad:

1 c. chopped walnuts
1 (3 oz) package Raman noodles
4 tbsp butter (I rarely use this much)
1 head romaine lettuce, dried and chipped
1 head fresh broccoli, chopped
1 bunch green onions, chopped

Melt butter in a frying pan over medium heat. Add crushed noodles and walnuts; toast until warm. (Note: It burns easily, so keep it a medium/medium low heat and stir often. As soon as they start to brown take them out of the pan.)

In a Salad bowl, combine lettuce, broccoli, and green onions. Add the dressing, toss and sprinkle with Raman and walnut mixture.

Creamy Chicken and Noodles

Creamy Chicken and Noodles (from here)

Note: This is my favorite Chicken Noodle Soup. It's sooo easy and delicious.

* 8 cups of chicken broth ( or equal amount of water with bouillon)
* ½ teaspoon poultry seasoning ( I use a combination of rosemary, oregano, sage, marjoram, thyme since I don't have poultry seasoning)
* 1 teaspoon onion salt (I used onion powder since there is so much salt in the broth)
* 1 (12 oz) pkg extra wide egg noodles
* 4 cups of cooked and shredded chicken (I usually only add half of this)
* 2 (10 3/4 oz) cans of condensed cream of chicken soup
* 1 cup reduced fat sour cream (I don't add this because of Brandon)

1. Bring chicken broth to a boil and add noodles, poultry seasoning, and onion salt. Cook noodles in broth for 6-8 minutes until tender.
2. Add chicken to broth/noodles. Then mix in condensed soup. Stir until smooth and creamy.
3. Just before serving mix in the sour cream. Serves 6-8

Pepperoni Pizza Dip

Pepperoni Pizza Dip (from here)

Note: This looks so good. There are photos on the linked site. I want to try it!

* 1 (8 ounce) package cream cheese, softened
* 1 cup pasta sauce
* 1/4 cup onion, diced
* 1 clove garlic, minced
* 1 cup diced pepperoni slices
* 1 1/2 cups shredded mozzarella cheese
* Crusty Italian bread or tortilla chips, for dipping

Preheat the oven to 350 degrees. In a greased baking dish (I used a 7″ soufflé dish), layer the cream cheese, pizza sauce, onion and garlic, pepperoni, and cheese, in that order.

Bake 20-25 minutes or until the cheese is bubbly.

Serve with crusty Italian bread or tortilla chips.