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.