Recipe's, etc.

Faye's Potato Salad

2012-02-07T14:56:00.000-08:00

Boil potatoes. While they’re boiling boil your eggs ( I usually boil 4 lrg). Mean while I chop up onions and pickles ( I like to use the little gerkins) When potatoes are done drain and put onions in. This cooks them a little and there aren’t so strong. Peel eggs and cut up into potatoes. Add pickles. I add just a little pickle juice to remoisten everything. Then just add mustard and mayo to your liking. (I usually don’t mash my potatoes. I like it chunky)I add salt while potatoes are boiling and then I grind pepper on top when I’m done. That’s it. YUMMY!!

I usually don’t measure anything, I just eye ball it. If you cut up 5 or 6 lrg potatoes this makes a large amount. Hope all this makes sense.

Enjoy

Paula Deen's Uncle Bob's Fresh Apple Cake

2011-11-22T13:17:00.000-08:00

Uncle Bob’s Fresh Apple Cake
http://www.pauladeen.com/index.php/recipes/view2/uncle_bobs_fresh_apple_cake/

5 Based on 15 Reviews

Servings: 6 to 8 servings, about 3/4 cup
Prep Time: 1 hour 25 min
Cook Time: 1 hour 30 min
Difficulty: Easy
Ingredients Add to grocery list
Honey Glaze:

1 cup confectioners’ sugar
2 tablespoons honey
2 tablespoons milk

Apple Cake:

3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs

Directions

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.

In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.

Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

Drizzle the apple cake with some of the honey glaze, serve and enjoy!

Cook’s Note:

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

Mini Mac n' Cheese Muffins

2011-11-21T08:09:00.000-08:00

Haven't tried yet...sounds like a neat idea
http://shine.yahoo.com/tistheseason/tis-season-mini-mac-n-cheese-muffins-004800028.html

These bite-sized treats are perfect for a holiday party whether you're a guest or the host.

Yields: 48 mini muffins

Ingredients:

1 lb. small elbow pasta
6 oz. butter, divided
4 oz. flour
4 cups whole milk
1 lb. cheddar cheese, grated 3 eggs, whisked

¾ cup bread crumbs
1 teaspoon of cayenne pepper
salt to taste

Special equipment:
24 count mini muffin tin

Method:

Bring salted water to a rolling boil and cook pasta according to package directions. Cook until soft.
(Tip: Don't stop at al dente, the pasta will not continue to cook through when molded into muffin form.)

Make Mornay sauce by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add sauce to the cooked pasta Then add 1/2 cup of bread crumbs and eggs. Stir the mixture.

Melt the remaining 3 oz. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.

Liberally grease mini muffin tins.

Spoon the mac n' cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch.

Cool for about 15 minutes before removing them. If you have trouble removing them cool for a bit longer.

Christmas Gift Cheese

2011-11-19T10:04:00.000-08:00

http://familyfun.go.com/recipes/christmas-package-cheese-snack-688436/

White chocolate parfaits

2011-11-13T17:35:00.000-08:00

http://www.tasteofhome.com/Recipes/White-Chocolate-Parfaits

Calico Corn Muffin Harry & David

2011-10-03T14:23:00.000-07:00

Calico Corn Muffins

http://www.harryanddavid.com/gifts/store/view____Recipes-SideDishes.html?featurestory=1123127&sliSearch=calico%20corn

Ingredients:
1 large egg
3/4 cup milk
1/4 cup Canola oil
2 tablespoons cream
1/2 cup Harry & David Calico Corn Relish
1 cup and 3 tablespoons unsifted All-purpose flour
2 teaspoons baking powder
Salt
Dash of Cayenne pepper
1 cup yellow cornmeal
3/4 cup grated Cheddar cheeseDirections
Preheat oven to 400°F. In a bowl, whisk egg, milk, oil, cream and relish. Sift together dry ingredients and stir into egg mixture. Add cornmeal and cheese and mix well to blend. Grease muffin tins or 8″ square cake pan. Pour the batter into tins or ...(read full recipe)Preheat oven to 400°F. In a bowl, whisk egg, milk, oil, cream and relish. Sift together dry ingredients and stir into egg mixture. Add cornmeal and cheese and mix well to blend. Grease muffin tins or 8″ square cake pan. Pour the batter into tins or pan. Bake for 20-25 minutes or until golden. Cool in the pan on a wire rack for 5 minutes and serve warm.(hide full recipe)
HarryAndDavid From:OregonEase of preparation:BeginnerHarry & David ingredients used in this recipe:Relish Related Products

Calico Corn Relish

Grands Monkey Bread

2011-10-03T13:16:00.000-07:00

http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19/

INGREDIENTS
1/2cup granulated sugar1teaspoon cinnamon
2cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2cup chopped walnuts,
if desired1/2cup raisins,
if desired1cup firmly packed brown sugar
3/4cup butter or margarine, melted.

DIRECTIONS
1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Sugar Free Peanut Butter Pie

2011-08-08T11:49:00.000-07:00

1 c. peanut butter
8 oz. cream cheese - softened
1 c. Splenda
1 4-serving size sugar free vanilla pudding
1 c. milk
1 small tub sugar free Cool Whip
2 regular pie crusts, baked or graham cracker crusts

1. Bake pie crusts according to package directions

2. Cream together cream cheese, Splenda and peanut butter.

3. Blend in pudding mix and milk.

4. Fold in Cool Whip.

5. Spoon into cooled pie crusts

6. Chill completely before serving.

Ranch Chicken and Potato Bake

2011-08-02T06:54:00.000-07:00

http://www.pillsbury.com/recipes/ranch-chicken-and-potato-packets/d4b92888-b8c0-4290-9bf5-b96362a0dede/

INGREDIENTS
1bag (20 oz) refrigerated cooked new potato wedges
6boneless skinless chicken thighs (about 20 oz), cut in half1
1/4cups low-fat or regular ranch dressing
4slices precooked bacon, chopped
1/4cup chopped green onions (4 medium)
1/2teaspoon coarse ground black pepper

DIRECTIONS
1 Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray.
2 For each packet, place about 1 cup potato wedges and 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 cup dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3 When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender.
4 Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper. .Look for precooked bacon in the meat or deli department of the supermarket.
Using reduced-fat ranch dressing in place of the regular ranch dressing will reduce the fat per serving by about 13 grams and the calories by about 115.
To bake packets, place on large cookie sheet; bake at 400°F using times above as a guide.

Cold Brew Coffee

2011-07-31T08:58:00.000-07:00

1/3 cup ground coffee
1 1/2 cups water
Soak 12-15 hours
Strain through coffee filter
Refrigerate

1/3 cup coffee extract
1/2 cup almond milk
1 pck splenda
Tastes Like Light Starbucks Frappucino

Starbucks Frappuccino

2011-07-31T06:59:00.000-07:00

http://www.blogger.com/post-create.g?blogID=2212485000807212783

Make a Starbucks Frappuccino for $0.32
By Kerry - 105 Comments
Email

I wanted one. Badly. The intoxicating sip of caffeine and the sweet taste of sugar, all blended together into a mixture of iced creamy goodness and designed to melt in your mouth. Yep, there’s nothing quite like the seductive taste of a Starbucks Frappuccino on a hot summer’s day.

With my resolve kicked to the curb in favor of a self-indulgent caffeine hit, I walked into the nearest Starbucks with my wallet in hand. It had been years since I’d ordered a Frapp, so I was fairly shocked by the variety of flavors available, but I was mostly appalled by the price — $3.45 (plus tax) for a tasty Tall! WTF? (Yeah, what the Frapp?)

frappuccino recipe
Take a guess: One is real. The other is cheaper, but just as tasty.

Now I’m not a complete cheapo (cough) and I do enjoy an indulgent treat every now and then, but shelling out nearly $4 for a chilled coffee beverage seemed a bit steep. What’s in a classic Starbucks Frappuccino anyways? Coffee, milk, ice, and sugar? For $4? How’s that for a brain freeze?

starbucks recipes frappuccino

The Starbucks barista must have been used to caffeine-starved customers with mouths agape, ’cause she stood there patiently waiting for me to order. But the only words that dropped outta my gap formed this question: What ingredient keeps the Frapp from separating?

“Oh, that’s just a little xanthan gum — it’s a food thickener, and it keeps blended drinks mixed,” she said.

So I bit my frugal tongue, ordered a classic Tall Frappuccino for $3.86 (including tax), and went home to replicate this costly drug for dimes a drink.
Frapp Price Attack: You’re saving around 92%

Talk about a steep latte factor — a copycat classic coffee Starbucks Frappuccino (using my recipe) can save you 91.7% on a 12 oz (354 mL) Tall sized beverage. Can you really see the difference?

frappuccino recipe

Here’s the caffeinated cost breakdown for each ingredient scaled to a Starbucks Tall.

starbucks frappuccino cost

Bottom Line: Make your own copycat Frappuccino at home and save $3.54 — that’s nearly 92% — on a Tall.

But here’s the thing — my tasty recipe yields around 2.5 cups of frappy goodness. Since I got a little cranked on caffeine for this experiment, I did the mathy math for the total cost of my recipe too.

starbucks frappuccino recipe

Bottom Line: Share a little chilled coffee goodness with a friend (or pour yourself a second serving) for just $0.53 per recipe.

But what about my Mocha Soy Venti? I only did the math on a Tall classic Frappuccino. Calculating the cost of coffee grams per cup, sugar weight, milk measurements, and xanthan gum nearly killed me. Feel free to measure the cost of a homemade Mocha Frapp on your own dime — I’m almost certain you’ll save a lot of moolah!
Homemade Frappuccino Recipe

Make a copycat Starbucks Frappuccino for a fraction of the cost in three easy steps.

STEP ONE: Gather your ingredients.

make a frappuccino

Frappuccino ingredients: makes 2.5 cups (590 mL)

1 cup double-strength Starbucks coffee OR 3/4 cup fresh espresso (cold)
3/4 cup milk (low fat, 2%, whole or whatever)
3 tablespoons granulated sugar (or to taste)
2 cups ice
Secret ingredient: Pinch of xanthan gum OR 1 teaspoon dry pectin (keeps Frapp from separating)

starbucks coffee

Since I don’t own an espresso machine, I went to Costco and bought a bag of Starbucks Pike Place roast to best mimic the Frappuccino recipe. Brewed strongly, I think these beans did the trick.

STEP TWO: Toss your Frapptastic ingredients into a mixer and blend. Some of my friends swear by the Magic Bullet blender, but I’ve been happy with my simple Cuisinart for years.

frappuccino recipe ingredients

Depending on the strength of your blender, it may take a few stirs to get the ice moving.

starbucks recipes

STEP THREE: Pour Frapp in a cup. Use an authentic Starbucks cup to fool your friends. Sneaky, I know.

starbucks recipes
Warning: Photographing a Frappuccino for hours may cause coffee separation. Grumble.

Admire your handy work. Add toppings at the will of your waistline. Oh it’s summer so friggits — full whip with chocolate syrup, please!

starbucks frappuccino

Owl Smores

2011-07-21T07:36:00.000-07:00

http://www.livinglocurto.com/2010/09/owl-birthday-party/

Buttercream Icing

2011-07-12T08:35:00.000-07:00

http://www.wilton.com/recipe/Buttercream-Icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes:
About 3 cups of icing.
Instructions:
Step 1
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Step 2
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Step 3
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
Step 4
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

World's Best Lasagna

2011-07-11T08:42:00.000-07:00

Recommended by Sarah. She says the sauce is what makes it great. Funny, as I read the ingredients it looks like my recipe with the exception of fennel...until I started getting lazy and using the assistance of Ragu...LOL
http://allrecipes.com/recipe/worlds-best-lasagna/detail.aspx

Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3.Preheat oven to 375 degrees F (190 degrees C).
4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Zucchini Bread

2011-06-23T12:24:00.000-07:00

1 dozen egg whites
3 tsp vanilla
1/2 apple sauce
3 large zucchini grated
3 cups of oats (not ground)
1 tsp NSA baking powder
1/2 cup splenda (less if you don't want it sweet)
cinnamon and nutmeg to taste

Amy's cheap, easy crowd pleaser

2011-06-04T18:19:00.000-07:00

3 lbs chuck roast in a crock pot on low overnight with
2 small or 1 large pepperocini
seasonings

Shred meat and continue to simmer on low

Serve on hoagie or hamburger buns with

Provolone cheese

Cheap, easy and feeds a crowd!

Ruby Tuesday Apple Salad

2011-04-20T08:53:00.000-07:00

Ingredients:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup granulated sugar
1 1/2 teaspoons lemon juice
1 Granny Smith small apple, diced
1 Gala or Fuji small apple, diced
1/2 cup dried cranberries
1/3 cup chopped pecans (candied)
1/4 cup minced celery

Directions:
1. Combine sour cream, mayonnaise, sugar, and lemon juice in a medium bowl and whisk until sugar has
dissolved.

2. Add remaining ingredients and stir. Store the salad in a sealed container in your refrigerator for 3 to 4 hours
before serving.

Makes 1 quart (6 servings).

Twice Baked Potato Casserole

2011-04-20T08:52:00.000-07:00

http://www.copykat.com/2011/04/19/twice-baked-potato-casserole/

3 pounds russet potatoes
4 ounces cream cheese
1/2 cup sour cream
4 tablespoons butter
1/3 cup heavy cream
1 teaspoon salt
1/2 cup cheddar cheese
3 pieces cooked bacon
1 tablespoon chopped chives
Peel potatoes and cut into large chunks. Place potatoes in a large pan, cover with water, and set on stove on high until the potatoes begin to boil, and then turn down until the potatoes boil gently. Cook potatoes for 10-15 minutes or until the potatoes are soft. Drain potatoes and place back into pot. Add butter, sour cream, heavy cream, salt, and cream cheese into pot and mix with a mixer until smooth and creamy. Place potatoes in an 8 x 8 pan, top with cheddar cheese, bacon, and place into a 350 degrees oven for approximately 30 minutes or until the cheese melts. When you remove the potatoes from the oven top with chives.

I have found that cooking the bacon in the oven keeps the mess down and by laying it on a cookie sheet, the bacon cooks up crisp and flat. I have been baking the bacon in the oven, since a restaurant cook told me this is how you get crispy flat bacon. You simply bake it for 10-15 minutes on 425 degrees until it is nice an brown.

If you want to serve this later, you can top with cheese and cover with foil, and then reheat for approximately 45 minutes at 350 degrees.

Sweet Potato Casserole - Moose Style

2010-12-18T08:58:00.000-08:00

6 c. or 2 medium cans cooked yams
2 eggs
1 c. sugar
1 tables. vanilla
1/2 c. butter, softened

TOPPING
1 c. brown sugar
1 c. chopped pecans
1/3 c. melted butter
1/3 c. self-rising flour
Mix all together, except topping, with hands, mashing potatoes some. Pour into greased casserole dish. Bake at 400* for 30 minutes. Mix topping together and sprinkle over casserole. Bake an additional 15 minutes.

make ahead

2010-12-17T14:39:00.001-08:00

http://www.bettycrocker.com/search/searchresults?sr=2&term=do-ahead

make ahead recipes
do ahead recipes

Bella's Broccoli Rice Casserole

2010-12-17T12:47:00.000-08:00

Broccoli and Rice Casserole
3 cups cooked rice

1 small onion
½ cup chopped celery
1 – 10oz pack frozen Broccoli, Cauliflower and Carrot (thaw slightly and chop up small)
1 T. Margarine
1 – 8oz jar Cheese Wiz
1 can cream of chicken soup
1 – 5oz can evaporated milk
I use pepper and onion powder only

I cook the rice first.

Grease or (Pam spray) an 8” casserole dish. Be sure to measure out 3 cups of cooked rice only, spread evenly into the casserole dish, and set aside.

In a large skillet over medium heat sauté onion, celery, and frozen chopped up veggies in the butter for about 10 to 15 minutes or until heated through well. Turn off heat and stir in cheese, soup, and milk until smooth.

Pour cheese mixture over rice evenly. Do NOT stir.

§ Bake at 350 for 30 to 45 minutes or until slightly browned and bubbly around the edges. I have never over cooked it. It looks good on the table too. Enjoy!

** To save time I usually cup the veggies and put them in a Ziploc in the fridge the night before so all I have to do is dump them in. I also measure out the amount of dry rice I will need to make the rice and I put it in a Ziploc and set aside. I do things like that cause I get easily overwhelmed when I feel rushed. LOL! **

(A variation on this is to use frozen broccoli by itself with cream of mushroom soup)

Everyone loves this at our house even the kids and it goes a surprisingly long way.

Caramel Cream Brownie Trifle

2010-12-17T12:43:00.000-08:00

http://www.bettycrocker.com/recipes/caramel-cream-brownie-trifle/2a6f7508-4232-4476-8d05-e083f9edaa1d

1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed
1 cup chopped walnuts

1.Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
2.Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
3.In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
4.Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

Paula Deen Fried Cabbage

2010-12-03T13:08:00.000-08:00

Country Style Fried Cabbage

http://www.pauladeen.com/index.php/food_section_articles/view2/country_style_fried_cabbage/

by An unknown fan, handed to Paula at a book signing

Paula believes old family recipes, no matter how simple or difficult, tell a story. “Best Dishes” are family recipes lovingly handed to Paula during her travels over the years. Her favorites are handpicked and tested in the Paula Deen Test Kitchen and shared with you here. Check back often as new “Best Dishes” are added.

Ingredients:

1 small head green cabbage, shredded
3 tablespoons bacon fat
2 teaspoons red pepper flakes
Salt and pepper to taste

Directions:

Wash cabbage. For shredding begin by cutting cabbage into quarters. Cut by making thin slices across the cut sides of the cabbage. Discard core and any tough ribs. Heat bacon fat in a large cast iron Dutch oven. Add cabbage and stir just until glistening. Lower heat and add pepper flakes, salt and pepper to taste and continue cooking and turning until cabbage is just tender.

Servings: 6
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Difficulty: Easy

Notes from the Paula Deen Test Kitchen: A fast and delicious side dish to your St. Patrick’s Day cornbeef recipes. We also loved it with 4 slices of bacon, cooked crisp and crumbled over the top before serving.

Paula Deen Marinated Tomatoes

2010-12-03T13:07:00.001-08:00

http://www.foodnetwork.com/recipes/paula-deen/marinated-tomatoes-recipe/index.html

Ingredients
3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges
Directions
Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.

Paula Deen Lemonade

2010-12-03T13:01:00.001-08:00

http://www.foodnetwork.com/recipes/paula-deen/lemonade-recipe/index.html

Ingredients
2 cups sugar
1 cup hot water
2 cups fresh lemon juice
1 gallon cold water
1 lemon, sliced
Mint sprigs, for garnish
Directions
In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.

Wintry Baked Beef Stew (Mr. Food)

2010-12-02T18:59:00.001-08:00

http://www.mrfood.com/Beef/Wintry-Baked-Beef-Stew#

No matter the season, our Wintry Baked Beef Stew is a one-dish meal that delivers comfort. The secret ingredient to this stew’s creamy, rich sauce is none other than quick-cooking tapioca.

Serves: 6
Ingredients

* 2 pounds beef stew meat, cut into 1-inch chunks
* 4 large carrots, peeled and cut into 1-inch chunks
* 4 potatoes, peeled and cut into 1-inch chunks
* 1 medium-sized onion, chopped
* 2 cups tomato juice
* 1 cup water
* 3 tablespoons quick-cooking tapioca
* 1 teaspoon sugar
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 350°F. Coat a 9" x 13" baking dish or 2-quart roaster with cooking spray.

2. In a large bowl, combine beef, carrots, potatoes, and onion. In a medium bowl, combine tomato juice, water, tapioca, sugar, salt, and pepper; mix well. Pour tomato mixture over beef mixture; mix well then pour into prepared baking dish and cover with aluminum foil.

3. Bake 2 to 2-1/4 hours, or until beef is tender.

Butterscotch Pie

2010-11-28T09:39:00.000-08:00

This is Bertha Wright's Butterscotch Pie recipe and was given to me by Rose Shadowen. This was the 1st place winner at the Kentucky State Fair.

This makes 1 9inch pie.

Pie Filling
1cup firmly packed brown sugar
1/3 cup all-purpose flour
1/2t salt
2cups milk
3 eggs separated
3Tbs butter
1tsp vanilla extract

Mix sugar, four and salt, then add 1 1/2 cups of the milk. Beat egg yolks with remaining milk and add to mixture. Cook over medium heat until thick. Remove from heat and add butter and vanilla. Cool and pour into baked pie shell. Cover with meringue sealing at edges. Bake in preheated 400 degree oven until lightly browned.

Meringue
3 egg whites
1/4 tsp cream of tartar
3Tbs packed dark brown sugar
3tbs sugar
1/2 vanilla extract
Beat egg whites until foamy. Add cream of tartar and beat until fluffy. Add sugars gradually beating until stiff and glossy. Beat in vanilla toward end.
(Rose says that she only uses white sugar and egg whites in her meringue)

Pie Crust
1cup all purpose flour
1/2tsp salt
1/3cup shortening
2-3Tbs cold water
Measure flour and salt into a bowl and cut in shortening until it resembles course meal. Sprinkle with water, mixing until moistening and dough cleans side of bowl. Roll out on a floured surface and fit loosely into a 9 inch pie pan. Trim pastry, leaving 1/2 inch over hang. turn edge under and flute rim. Prick crust all over. Bake in preheated 425degree oven until lightly browned.

Uncle Bubba's Fry Mix

2010-11-28T09:37:00.000-08:00

Uncle Bubba's Fried Dill Pickles

2010-11-28T09:36:00.000-08:00

2010-11-23T14:16:00.000-08:00

Gaga's Cranberry Salad

1pkg fresh cranberries ground up
1 1/2 cups sugar
2 pkgs raspberry gelatin
3 cups water
3 oranges cut up in small pieces
the zest of one orange

The recipe came with no instructions but Lisa (my sister) has made it a few times. She said that she puts the cranberries in the blender with a little bit of water and grinds them- after they are ground up she drains out the water. She said sometimes she put the oranges in the blender too. Then she just puts all of the ingredients into a big bowl- stirs it up and puts it in the refrigerator. The recipe doesn't call for any nuts but I was looking around the internet at some other cranberry salad recipe's and it is very common to add 1/2 cup of walnuts.

Preworkout Pineapple Upside Down Cake

2010-11-03T16:40:00.001-07:00

* 3 cups oatmeal, ground to flour in blender or food processor
* 1 teaspoon nsa baking powder**
* 2 teaspoons cinnamon
* 1 cup Splenda
* 12 fresh egg whites
* 3 cups pineapple chunks
* 3 cups unsweetened applesauce
* 3 teaspoons vanilla extract

Preheat oven to 350 degrees. Blend dry ingredients in a medium bowl. Set aside. In a large bowl, beat egg whites until foamy. Then fold the applesauce, pineapple and vanilla extract into the egg whites. With a rubber spatula, blend in the dry ingredients with the egg white mixture. Pour into a 13" x 9" pan that is lined with Reynold's Release Wrap or cooking parchment. Bake in the oven for 50 -60 minutes or until golden on the top. Allow to cool completely in the pan, and then remove the entire cake by lifting it out by the wrap. Slice into individual pieces and store in airtight containers the refrigerator.

Fruit Custard

2010-11-03T16:37:00.001-07:00

1 large bag of frozen strawberries
1 large carton of egg whites
1 cup splenda
1/4 lemon juice

good frozen or as a smoothie mixed with a packet of crystal light

Meatballs like Carrabba's®

2010-11-02T13:44:00.001-07:00

Meatballs like Carrabba's®
Ingredients:Servings:
6-8 Servings

1 lb ground beef
1/2 lb ground pork
1/3 cup dry breadcrumbs
4 garlic cloves, minced
2 eggs, lightly beaten
2 green onions, minced
1 small yellow onion, minced
3 tablespoons grated parmesan cheese
3 tablespoons grated romano cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
salt and pepper
1 cup olive oil
Change Measurements: US | Metric

Directions:Prep Time: 40 mins
Total Time: 1 hr
1 Combine all ingredients, except olive oil in bowl. 2 Roll mixture into 1 1/2" balls. 3 Pour olive oil on a 2" x 13" x 9" baking pan and place meatballs on top; swirl pan around to coat meatballs in oil. 4 Bake meatballs in 400°F oven for 15-20 minutes, until golden brown, but not cooked completely through. 5 Remove meatballs from oil, drain on paper towels, and stir into your favorite pasta sauce.
Combine all ingredients, except olive oil, and form into 1 1/2" balls.
-Pour olive oil in a 13" X 9" X 2" baking dish and place meatballs on top; swirl pan around to coat meatballs in oil.
-Bake in a 400 degree oven for 20 minutes, or until golden brown.
-Drain on paper towels.

2010-08-15T14:35:00.000-07:00

Caramel "Nut" Muffins
__________________________________________________________________________

* 12 egg whites (1 &1/2 cups)
* 2½ cups rolled oats
* ½ cup steel cut oats
* ¼ cup DaVinci or Torani sugar free caramel flavor syrup
* ½ cup unsweetened applesauce
* 1 teaspoon almond extract
* 6 packets of sugar substitute or ¼ cup brown sugar substitute (1/4 cup)

Beat egg whites until almost stiff. Fold in other ingredients. Portion out into 12 muffin cups lined. Bake at 375 degrees about 15 minutes or until golden brown.

Heath Bar Cake

2010-06-30T13:14:00.000-07:00

1 box of German chocolate cake mix
1 can of sweetened condensed milk
1 bottle or jar of caramel
1 tub of Cool Whip
4 Heath or Skor bars, crushed

Bake cake as directed according to box.
Poke holes about the size of a pencil all over the top of the cake.
Drizzle the milk and caramel over the cake, making a thin layer.
Refrigerate until completely cool. Cover with Cool Whip. Sprinkle the Heath or Skor bars.
Serves 8-10.

PartySugar's Notes: Instead of using cool whip (I felt guilty about making a cake from a box) I made whipped cream. Beat 1 1/2 cups heavy whipping cream with 1 tablespoon vanilla, and 2 heaping tablespoons powdered sugar until stiff peaks form. I also used one extra Heath bar.

Very Fat Fudge Cake

2010-06-30T13:05:00.003-07:00

This cake is extremely rich and moist, hence its name. You can also make mini-muffins from this recipe. See instructions at the end. Feel free to experiment by using different flavored chips or nuts. This is a traditional recipe passed down from at least the early 1970's. I'm not sure of its origin, but my old recipe card is quite yellowed and spotted with use so I would be hard-pressed to even guess at the originator. It is definitely worth the indulgence, but do not over-bake!
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Ingredients:
1 package (about 18.25 ounces) chocolate fudge cake mix or devil's food cake mix
1 (3-ounce) package instant vanilla pudding mix
1 cup sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup water
1 (6-ounce) bag of semi-sweet chocolate chips, chilled
Confectioner's (powdered) sugar, optional
Preparation:
Preheat oven to 350 degrees F. Grease and flour a Bundt pan or angel food cake pan.

Beat cake mix, pudding mix, sour cream, eggs, vegetable oil, and water together in a large bowl for 5 minutes at medium speed. Fold in chocolate chips by hand. Pour evenly into prepared pan.

Bake for 55 minutes. Do not over-bake. Let cool on a rack for 15 minutes. Place a large cake dish or platter over the top of the pan. Turn it over and gently tap until the cake releases. If the cake is stubborn to release, use a rubber spatula around the edge and center of the pan to ease it free, and try again.

Let cake cool completely, then sift powdered sugar over the top or drizzle with a simple glaze of powdered sugar and milk or cream.

Yield: 10 to 12 servings

To make mini-muffins: Preheat oven to 350 degrees F. Prepare batter as above. Line mini-muffin tins with muffin papers. Fill 2/3 full. Bake 13 to 14 minutes.

Turtle Cake

2010-06-30T13:03:00.001-07:00

Take a shortcut by beginning with a box cake mix enhanced with dark cocoa to make this decadent turtle cake. It is filled with a layer of caramel, chocolate chips, and pecans. Cut this cake in smaller pieces than a normal cake, because it is very rich.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
1 devil's food cake mix
1/4 cup powdered dark cocoa
1 cup water
1/2 cup vegetable oil
3 eggs
1 (14-ounce) bag caramels, wrappers removed
3 Tablespoons evaporated milk (not sweetened condensed) or cream
2 cups semi-sweet chocolate chips, divided use
1-1/4 cup chopped pecans, divided use
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.

In a large bowl, combine cake mix, water, vegetable oil, and eggs. Beat on medium speed for 3 minutes. Pour half of the mixture into the prepared baking pan and bake for 15 minutes. Reserve the remaining cake batter.

Meanwhile, place caramels and evaporated milk in a heavy saucepan. Heat, while stirring, until mixture is smooth. Remove from heat.

Pour the warm caramel mixture evenly over the baked cake layer. Sprinkle with 1 cup of the chocolate chips and 1 cup of the chopped pecans. Top with remaining half of cake batter. Sprinkle with remaining 1 cup chocolate chips and 1/4 cup chopped pecans.

Return the turtle cake to the oven and bake an additional 15 to 20 minutes. Let cool to room temperature, then refrigerate before lifting out of the pan to cut and serve.

Yield: 24 to 36 servings, depending on cut size

Marshmallow Mud Fudge

2010-06-30T12:54:00.000-07:00

Chocolate and marshmallows are a match made in heaven. This candy-like dessert is a bit lighter in texture than traditional fudge but just as decadent. Cut in small squares because they are quite rich. The peanuts may be omitted, if you wish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
1 box devil's food cake mix
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 cup water
1-1/2 cups miniature marshmallows
1 pound semisweet dark chocolate at room temperature, chopped
1-1/3 cups heavy whipping cream
4 Tablespoons (1/2 stick) butter
1/4 teaspoon kosher salt
1/2 cup chopped honey-roasted peanuts
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.

Combine cake mix, eggs, oil, and water in a large bowl, whisking with a large fork about 2 minutes until combined. Bake 30 to 35 minutes until done. Set aside until completely cooled.

Cut cooled cake into 1/2-inch cubes and place in a large mixing bowl along with marshmallows. Re-line pan with nonstick foil and set aside.

Heat cream and butter in a microwave-safe bowl until it begins to boil, about 1-1/2 minutes. Add chopped chocolate to the cream and let sit for 2 minutes to soften. Add salt and whisk until smooth, reheating in 10-second increments if necessary. You should have about 3 cups of ganache.

Pour 2 cups of the chocolate ganache into the cake and marshmallows. Fold gently until completely combined. The cake cubes will fall apart and look like mud or wet dirt. Spread mixture evenly in prepared pan. Place pan in the freezer for 1 hour, reserving the remaining 1 cup chocolate ganache, covered, on the counter-top.

When the fudge has firmed up, spread remaining chocolate evenly on top, working quickly, and sprinkle with chopped honey-roasted peanuts. You may need to rewarm the ganache slightly to a spreadable consistency. The ganache topping should firm up quickly on the cold cake. If not, refrigerate until firm.

Remove from the pan by lifting out the foil. Peel down the sides and cut into small squares to serve. Cover and refrigerate any leftovers.

Yield: 24 to 48 servings, depending on cut size

Pecan Bars

2010-06-30T12:50:00.001-07:00

1 pkg. yellow cake mix, reserve 2/3 c.
for filling
1/2 c. butter or margarine, melted
1 egg
1 c. chopped pecans

FILLING:
2/3 c. cake mix
1/2 c. brown sugar, packed
1 1/2 c. dark corn syrup
3 eggs

Combine dry cake mix in large mixing bowl with melted butter and 1 egg. Mix until crumbly. Press mixture into generously greased (bottom and sides) 13 x 9 inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Combine all filling ingredients in large mixing bowl. Beat at medium speed for 1 to 2 minutes. When the cake has baked for 15-20 minutes, remove from oven and pour filling over partially baked crust. Sprinkle with pecans. Return pan to oven. Bake for 30 to 35 minutes longer until filling is set. Cut into 36 bars when cake is almost cool.

Cinnamon Bundt Cake

2010-06-30T12:49:00.001-07:00

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. Wesson oil
3/4 c. water
4 eggs
1 tsp. vanilla

Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease! Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining 1/3 of batter in pan. Bake at 350 degrees for 1 hour or more.

Apple Crunch

2010-06-30T12:48:00.000-07:00

1-2 cans pie filling
1 box yellow cake mix
1 c. chopped nuts
2 sticks melted oleo

Layer as listed. Bake at 375 degrees for 45-60 minutes. Cook until golden brown. Large Pyrex 50 minutes.

Orange Cake

2010-06-30T12:47:00.001-07:00

1 pkg. yellow cake mix
1 pkg. orange Jello
3/4 c. apricot nectar
2/3 c. Wesson oil

Mix and beat 3 minutes. Add: 2 tsp. orange extract
4 beaten eggs

Mix well. Pour in angel food pan, greased and floured. Bake at 325 degrees for 1 hour. When done, punch holes in cake with ice pick and pour icing over cake. Cool.

ICING
1 1/2 c. powdered sugar
3 tbsp. orange juice

Cake Mix Recipes

2010-06-30T12:46:00.000-07:00

Recipes using Cake Mixes

http://www.nancyskitchen.com/recipes_using_cake_mixes.htm

Lemon Supreme Cake

2010-06-30T12:45:00.002-07:00

1 Duncan Hines Lemon Supreme cake mix
1/2 c. oil
4 eggs
1 1/3 c. water
1 sm. pkg. lemon jello

FROSTING:
1/4 c. lemon juice
Powdered sugar

Add ingredients to dry cake mix. Bake at 350 degrees for 30 minutes. Frost right out of the oven by mixing lemon juice with enough powdered sugar to make a smooth consistency. Cool.

Triple Fudge Cake

2010-06-30T12:45:00.001-07:00

1 box devil food cake mix
1/2 c. chopped nuts
1/2 c. chocolate chips
1 (12 oz.) jar thick fudge ice cream
topping

Mix cake mix as directed on package. Stir in nuts. Spread batter into a greased and floured 13 x 9 x 2 inch pan. Sprinkle chocolate chips evenly over batter. Bake as directed on package. Immediately after baking, poke deep holes in top of the cake in pan while hot. Make the holes about 1 inch apart. Spoon fudge topping evenly over top of hot cake; this will melt into holes. When cool serve with Cool Whip or ice cream.

Turtle Cake

2010-06-30T12:44:00.001-07:00

1 box chocolate cake mix
1/4 c. butter
14 oz. bag caramels
2 c. walnuts or pecans
1/2 c. evaporated milk
1 c. chocolate chips

Mix cake according to package directions. Pour 1/2 of cake mix into buttered and floured 10 1/2 x 14 inch pan. Bake 15 minutes at 350 degrees. Melt caramels in double oiler with milk and butter. Pour over partially baked cake. Top with nuts and chocolate chips. Pour remaining mix over top. Bake 20 minutes. Cool before frosting.

FROSTING:
1 c. sugar
6 tbsp. evaporated milk
6 tbsp. margarine
1 tsp. vanilla
8 lg. marshmallows
1 c. chocolate chips

Mix first 4 ingredients; boil for 1 minute. Stir in marshmallows and chocolate chips. Spread on cake.

--------------------------------------------------------------------------------

Fran's Pumpkin Muffin

2010-06-29T09:28:00.000-07:00

1 cup pumpkin

3 egg whites

1¼ cup oatmeal, ground in blender or food processor

½ cup Splenda

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves

½ cup unsweetened applesauce

1½ teaspoons baking powder**

Combine all ingredients with mixer. Scoop into 7 parchment-lined muffin cups. Bake at 350 F for about 22-24 minutes.

** ingredient is not recommended for use during the reduction phase of program. See "General Food and Cooking" FAQ for more detail.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

Chicken Adobo

2010-06-25T12:05:00.000-07:00

CHICKEN ADOBO
4-6 Chicken Thighs
3 cups of Vinegar
3 cups of Soy Sauce
Pinch of Garlic (Optional)
Rice (

1. Defrost the Chicken during the day.
2. Later in the afternoon, place both 3 cups vinegar and 3 cups soy sauce in a medium sized pan. Bring to a boil, and add chicken.
3. Turn the heat down to a simmer. Maintain a light boil for a little over one hour. 75 minutes works great for me.
4. Once chicken has been cooking for 50 minutes or so, start cooking the rice. If you buy Uncle Ben's Rice, follow simple directions located on box. Use standard procedure for cooking rice if regular rice. About 6 servings of rice works well with 5 pieces of chicken for me. This usually lasts me two meals.
5. Once rice is finished, the Chicken should be finished shortly. Place two pieces of chicken on a plate with some rice. Next, add 2 big spoonfuls of sauce over the rice and chicken. Don't use paper plates, as the sauce soakes right through it.
6. Now for the good part: Cut a piece of meat off the chicken, dip it in the sauce, add a little rice and take a bite.

Chicken Adobo
6 Servings
1 chicken (~3lbs) pieces
1/2 c soy sauce
3/4 c white vinegar
1 heads garlic (more if pref)
2 bay leaves
1/2 T peppercorns
1 salt (to taste)

Boil Chicken with soy sauce, vinegar, garlic, bay leaves and
peppercorns and simmer for half an hour. Remove the chicken pieces from the pot and broil them in a pan for 10 minutes. Let the sauce in the pot boil until it is reduced by half. Add salt to taste. Cover the broiled chicken pieces with the sauce. Serve hot. Serve with rice.

Chicken Adobo
* chicken
* soy sauce
* vinegar
* garlic
* sugar
* pepper

Put cut up chicken in a medium sized pot. Cover about 1/2 way with soy sauce. Add a bit of vinegar (maybe about 1/3 the amount of soy sauce). Add about 4 -5 cloves of crushed garlic. Add about a teaspoon of sugar and a few dashes of pepper. Cover and simmer for about 30 min. Stirring once in a while. Keep tasting the sauce because the sauce is the absolute most important thing in the dish. You might even want to put a little bit of oregano in it. Serve over rice.

Gail's Chili

2010-06-19T14:29:00.001-07:00

1 lb lean ground beef, chicken or turkey breast

1 onion, chopped

1 clove garlic, minced

1 green pepper, seeded & chopped

14 oz. pinto beans, drained

28 oz. diced tomatoes, NSA

1 tsp oregano 1/2 tsp cumin 1/2 tsp. black pepper 1/2 tsp cayenne pepper

Brown the meat in a non stick Dutch oven oor large pot along with onion, garlic, and green pepper over medium heat until meat is fully cooked. Drain off any excess oil. Add spices and beans. Stir together for one minute. Add tomotoes and bring to a boil. Lower heat and simmer on low for 10-15 min., stirring occasionally.

Veggie chili according to the card:

Omit the meat and add 1 chopped red onion and 8 oz. chopped mushrooms

My veggie chili:

8 oz. chopped mushrooms

1 large onion, chopped

1 large zucchini, chopped

any leftover vegetables I may have I've also added baby bok choy to the mix.

28 oz, nsa tomatoes, crushed

oregano, cumin, cayenne pepper

I saute the veggies with the seasonings then add the tomatoes and cook for about 45 min.

Ginger Bread Toasties

2010-06-19T12:15:00.000-07:00

Ginger Bread Toasties
_________________________________

* 16 extra large or jumbo egg whites
* 2 cups oatmeal ground into flour using blender or food processor
* ½ cup pourable Splenda
* 2 tablespoons Sugar Twin Brown Sugar Substitute, optional
½ cup unsweetened applesauce
* 1 tablespoon plus 1 teaspoon (same as 4 teaspoons) ground ginger
* 1 tablespoon cinnamon
* ½ teaspoon nutmeg
* ½ teaspoon cloves
* 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Spray 8 of the small individual aluminum pot pie pans with Pam** and wipe with a paper towel to remove any excess. (Or if you have the 4" muffin top tins, you can bake these in them if they will hold ¼ cup of batter.) Line pan with Reynolds Release

Separate egg whites into a large mixing bowl. Beat until light and frothy with a whisk. Add the remaining ingredients and whisk until well mixed. These come out real spicy. You can adjust the amounts of spices to your taste. Use a ¼ cup measuring cup and scoop out ¼ cup into each prepared pan. Put the pot pie pans on a cookie sheet and
bake for 15 to 20 minutes or until done and beginning to brown around the edges.
Watch closely the first time. Let cool a few minutes, then turn out, using a fork to loosen along the edges if needed. Once cooled, these can be frozen in individual baggies. To reheat, just pop in the toaster. If frozen, I usually let them thaw overnight and then push the toaster button down twice to get them hot all the way through.

This will make 8 large toasties each containing a protein and carb serving.

egg white liquid conversion

2010-06-19T12:07:00.001-07:00

1/4c = 2 egg whites
1/3c = 2 eggs

Carrot Cake Deluxe

2010-06-19T12:04:00.000-07:00

Carrot Cake Deluxe

As written, this recipe contains 6 portions, each containing 2 oz protein, ½ cup carb and somewhere between 4-7 tablespoons of Veggie A. Because of the Veggie A, the recipe is automatically relegated to lunch or dinner only. In theory, you could have 1/6 of this cake plus a large salad or generous portion of free veggie and call it a meal—except that cake for lunch or dinner isn’t really the type of relearning experience Michael Thurmond had in mind when devising this plan. So how about a compromise? For those rare special occasions, try this: eat half your normal portion protein, half your normal quantity of carb and a FULL portion of veggie. Slice this cake into twelve small servings and enjoy yours slowly and in small bites. Rejoice in the fact that you’ve managed to stay on plan and have a healthful meal plus a bit of a special occasion dessert, all the while learning an exercise in moderation you’ll be putting to use when Living Lean.

* 12 egg whites
* 1¼ cup Splenda
* 1 teaspoon almond extract
* 1¼ teaspoon pumpkin spice
* 1½ cups oats
* 1 lb carrots peeled and pureed

Preheat oven to 350 degrees. Peel and puree (very fine) carrots and set aside. Beat egg whites and cream of tartar until soft peaks are formed. Gradually beat in Splenda, almond extract, and pumpkin spice. Slowly mix in pureed carrots and oats until well blended. Pour into a nonstick 9x9 pan and bake for 40-45 minutes until toothpick inserted comes out clean.

Cool and cut into 6 equal pieces and enjoy!.

Pineapple Upside Down Cake

2010-06-19T12:02:00.000-07:00

Preworkout Pineapple Upside Down Cake -- Inside

* 3 cups oatmeal, ground to flour in blender or food processor
* 1 teaspoon nsa baking powder*
* 2 teaspoons cinnamon
* 1 cup Splenda
* 12 fresh egg whites
* 3 cups pineapple chunks
* 3 cups unsweetened applesauce
* 3 teaspoons vanilla extract

Preheat oven to 350 degrees. Blend dry ingredients in a medium bowl. Set aside. In a large bowl, beat egg whites until foamy. Then fold the applesauce, pineapple and vanilla extract into the egg whites. With a rubber spatula, blend in the dry ingredients with the egg white mixture. Pour into a 13" x 9" pan that is lined with Reynold's Release Wrap or cooking parchment. Bake in the oven for 50 -60 minutes or until golden on the top. Allow to cool completely in the pan, and then remove the entire cake by lifting it out by the wrap. Slice into individual pieces and store in airtight containers the refrigerator.

Margaret's Frozen Fruit Custard

2010-06-19T11:58:00.000-07:00

2 eggs whites per 1/2 c fruit plus sweetener and flavorings

If doing 8 servings:
16 egg whites
4 c fruit
about 1 c splenda
spices, vanilla, lemon, whatever
blend all ingredients for a smooth texture
bake for about 40-60 minutes at 325
freeze

PEANUT BUTTER CAKE

2010-04-07T18:25:00.000-07:00

Ingredients:
9x13 Pan

2 cups self rising flour

2 cups sugar

½ + 6T buttermilk

2 large eggs

2 + 1 sticks butter

½ + ½ cup peanut butter

1t vanilla

1 box confectioners’ sugar

Large Bowl- Mix

2cups self rising flour

2cups sugar

Small Bowl- Mix

½ cup buttermilk

2 large eggs

Bring to a rapid boil

½ cup Peanut Butter

1cup water

2 sticks real butter

Pour boiling mixture over dry ingredients and mix well…then add buttermilk mixture.

Pour in 9x13 pan. Bake 20 minutes. Check with toothpick and do not overbake.

Let Cake cool.

Frosting: in a saucepan

1 stick butter

1/2cup Peanut Butter

6 T Buttermilk

Bring to a rapid boil then add:

1t vanilla

1 box XX sugar

Mix well and frost while icing is hot.

Garlic Cheese Grits

2009-12-24T09:14:00.000-08:00

Garlic Cheese Grits
(this recipe is only 2 servings---adjust recipe as needed)

Ingredients

* 1 cup water
* 1/4 cup quick-cooking grits
* 1/2 cup cubed process cheese (Velveeta)
* 1/4 teaspoon garlic powder
* 1/4 cup cornflakes, coarsely crushed
* 1 to 1-1/2 teaspoons butter, melted

Directions

* In a saucepan, bring water to a boil. Slowly stir in grits. Reduce
* heat; cook and stir for 4-5 minutes or until thickened. Add cheese
* and garlic powder; stir until cheese is melted. Pour into greased
* 2-cup baking dish.
*
* In a bowl, combine cornflakes and butter; sprinkle over grits. Bake,
* uncovered, at 350° for 10-15 minutes or until firm and top is
* lightly toasted. Yield: 2 servings.
*

Nutrition Facts: One 3/4-cup serving (prepared with reduced-fat process cheese and 1 teaspoon butter) equals 170 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 499 mg sodium, 23 g carbohydrate, trace fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

chad's chicken casserole attempt

2009-12-02T15:31:00.000-08:00

6 cooked chicken breast
1 can cheddar broccoli soup
1 can cream of chicken soup
1 cup rice
1 cup water
1 bag frozen peas carrots & gr beans
1/2 bag frozen brocolli

top with 1 roll crushed ritz crackers
1 stick melted butter
bake

Parmesan Chicken

2009-11-18T16:38:00.000-08:00

I made this yesterday, with 2 lb. chicken breast cut into tender-size pieces. Served it with spaghetti sauce. Served 5 people with 2 pieces left over for lunch today. Definitely will make again. -amy

Parmesan Chicken
Taste of Home
http://www.tasteofhome.com/Recipes/Parmesan-Chicken/

The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this chicken for dinner, we never have leftovers. -Schelby Thompson, Winter Haven, Florida

Prep: 10 min.
Bake: 40 min.

Ingredients
1/2 cup butter, melted
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
6 to 8 boneless skinless chicken breast halves

Directions
In a pie plate or shallow bowl, combine butter, mustard,
Worcestershire sauce and salt. In a plastic bag, combine crumbs and
Parmesan cheese. Dip chicken in butter mixture, then shake in crumb
mixture. Place in an ungreased 13-in. x 9-in. baking pan. Drizzle
with any remaining butter mixture. Bake at 350° for 40-45
minutes or until chicken is no longer pink and juices run clear.

Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 270 calories, 16 g fat (9 g saturated fat), 82 mg cholesterol, 552 mg sodium, 10 g carbohydrate, trace fiber, 21 g protein.

Eye of Newt

2009-10-07T08:05:00.000-07:00

INGREDIENTS (Nutrition)
12 eggs
2 drops green food coloring, or as needed
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
1 pinch celery salt
1 (6 ounce) can sliced black olives, drained
1 tablespoon prepared yellow mustard

DIRECTIONS
Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

http://allrecipes.com/Recipe/Halloween-Eye-of-Newt/Detail.aspx

Mississippi Mud Cake

2009-08-17T14:28:00.000-07:00

Prep: 15 min., Bake: 40 min.

Yield
Makes 15 servings

Ingredients
1 cup chopped pecans
1 cup butter
4 ounces semisweet chocolate, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5-oz.) bag miniature marshmallows
Chocolate Frosting
Preparation
1. Place pecans in a single layer on a baking sheet.

2. Bake at 350° for 8 to 10 minutes or until toasted.

3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.

4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.

5. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.

Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed. Note: For testing purposes only, we used Duncan Hines Chocolate Lover's Double Fudge Brownie Mix.

Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.

Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use. Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.

Pig Eatin' Cake

2009-07-11T09:39:00.000-07:00

Cake:
1 box yellow cake mix
1 stick butter
3 eggs
1/4 cup oil
1 jar mandarin orange (juice & all)
Mix with beaters bake at 350 until done

topping:
1 container coolwhip
1 lrg can drained crushed pineapple
1 box lemon pudding mix

Zucchini Beef Bake

2009-07-10T12:36:00.000-07:00

INGREDIENTS
6 cups water
4 cups sliced zucchini
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
2 cups cooked rice
1 (8 ounce) can tomato sauce
1 cup small curd cottage cheese
1 egg, lightly beaten
1 1/2 teaspoons minced fresh oregano
1 teaspoon minced fresh basil
1/2 teaspoon salt
1 cup shredded Cheddar cheese

DIRECTIONS
In a large saucepan, bring water to a boil. Add the zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry.
In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.
Arrange half of the zucchini in a greased 13-in. x 9-in. x 2-in. baking dish. Top with meat mixture. Arrange remaining zucchini over top; sprinkle with cheddar cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly and cheese is melted.

Zucchini Tomato Casserol

2009-07-10T12:35:00.001-07:00

INGREDIENTS
6 medium zucchini, diced
4 tablespoons butter or margarine, melted
2 medium tomatoes, diced
1 cup shredded Cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS
In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving

Chicken Zucchini - Stuffing Casserole

2009-07-10T12:30:00.000-07:00

1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream
Add to Recipe Box

DIRECTIONS
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Antipasto Pasta Salad

2009-07-10T12:20:00.001-07:00

Ingredients:
1 package (16 ounces) medium pasta shells
2 jars (16 ounces each) giardiniera
1 pound fresh broccoli florets
1/2 pound cubed part-skim mozzarella cheese
1/2 pound hard salami, cubed
1/2 pound deli ham, cubed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1 large green pepper, cut into chunks
1 can (6 ounces) pitted ripe olives, drained
DRESSING:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
Directions:
Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 25 servings. Editor's Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.

Lambert's Macaroni & Tomatoes

2009-07-10T12:11:00.001-07:00

1 16oz. box macaroni
3 cans stewed tomatoes
1/2 cup sugar

In a large pot, cook macaroni according to directions.
Drain. Place in medium sized pot. Add stewed tomatoes
and sugar. Heat through.

Serves 6-8.

ANNIE'S MAYONNAISE BISCUITS Patti's Restaurant

2009-07-10T12:05:00.001-07:00

ANNIE'S MAYONNAISE BISCUITS

1 c. self-rising flour
1 c. milk (sweet or buttermilk)
1 T. mayonnaise

Mix flour, milk and mayonnaise. Spoon into muffin pan and bake at 425 degrees for 10-15 min. This recipe can be doubled. Makes 6 biscuits.

PATTI'S SWEET AND SOUR RIBS

2009-07-10T12:03:00.001-07:00

SWEET AND SOUR RIBS

2 sides (5-6 lb total) pork spareribs
1 8-oz. can tomato sauce
2/3 c. dry Sherry or apple juice
2/3 c. honey
1/4 c. cider vinegar
1/4 c. soy sauce
3 cloves garlic, minced
2 T. minced onion
1 t. salt
1 t. celery seed
1 t. Worcestershire sauce
dash pepper
dash liquid hot pepper seasoning
1/2 t. ground ginger

Put meat in single layers of 2 large roasting pans. Place in a 450 degree oven 30 min. Drain and discard the fat; cut ribs apart into serving-sized pieces and combine in one pan about 12x18". Reset oven at 350 degrees. Meanwhile, in a pan combine the tomato sauce with all the remaining ingred. Simmer uncovered about 20 min., then pour over ribs in baking pan; cover tightly with foil and put into a 350 degree oven for 40 min. Remove foil, baste ribs with sauce and bake uncovered for 40 min. longer, basting often. Makes about 6 servings.

PATTI'S RED VELVET CAKE

2009-07-10T12:01:00.001-07:00

PATTI'S RED VELVET CAKE

1/2 c. butter
1 1/2 c. sugar
2 eggs
2 oz. red food coloring
2 heaping Tablespoons cocoa
1 c. buttermilk
2 1/4 c. self-rising flour
1/2 t. salt
1 t. vanilla
1 t. soda
1 T. vinegar

In large bowl, cream together butter, sugar and eggs. Make a paste out of the food coloring and cocoa and add to egg mixture. Add buttermilk, flour and salt and mix well. In separate bowl, mix together vanilla, soda and vinegar. Fold into mixture. Pour into 3 greased and floured 8" baking pans. Bake at 325 degrees for 25-30 min or until wooden pick comes out clean.

FROSTING

2009-07-10T12:00:00.001-07:00

PATTI'S CREAM CHEESE FROSTING

8 oz. pkg. cream cheese
1 stick margarine
1 t. vanilla
1 lb. confectioners sugar

With mixer at med. speed, beat ingred. together until smooth and creamy.

PATTI'S FLUFFY FROSTING

1 cup milk
2-3 T. flour
1/2 c. margarine
1/2 c. shortening
1 cup sugar

Cook milk and flour together until thick. Cool. Cream margarine, shortening and sugar together until smooth. Add milk mixture and beat until fluffy.
(Patti notes "This is the best frosting recipe in the world. I love it!"

Caramel Icing

1 cup butter or margarine
2 cups packed brown sugar
1/2 c. milk
3 1/2 to 4 cups sifted confectioners sugar

Melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from heat; cool until just warm. With an electric mixer, beat in enough of the confectioners sugar until spreading consistency is reached.

BOATSINKER PIE Patti's Restaurant

2009-07-10T11:57:00.000-07:00

BOATSINKER PIE

(This was enough for 3 regular pie shells or 2 deep dish)
5 sticks butter
1 cup dark corn syrup
7 1/2 oz. unsweetened chocolate
3 cups sugar
9 eggs
3 teaspoons vanilla
2 unbaked pie shells

Microwave butter and corn syrup in microwave bowl for 9 min. on high. Stir well. Add unsweetened choc. and microwave an additional 4 min. Place sugar in large bowl; stir in eggs and vanilla by hand until well mixed. Stir in the choc. mixture. Pour evenly into 2 unbaked pie shells and bake 325 degrees for 22 min. Then reduce heat to 275 degrees for an additional 25 min. Cool before serving. Optional: add any type ice cream and toppings for your taste buds!

they served with chocolate syrup, ice cream, chocolate syrup, whipped cream, chocolate syrup and a cherry

CHOCOLATE PECAN PIE Patti's Restaurant

2009-07-10T11:41:00.001-07:00

PATTI'S KENTUCKY CHOCOLATE PECAN PIE (like Derby Pie)
(Fabulous! 5 stars!)
1 c. sugar
1/2 c. all-purpose flour
1/2 c. melted butter
2 eggs, slightly beaten
6-oz pkg. chocolate chips
1 c. chopped pecans
1 t. vanilla
1 unbaked 9" pie shell

Mix sugar and flour. Add butter; blend well. Stir in eggs, choc. chips, pecans and vanilla. Pour mixture into pie shell. Bake in preheated 325 degree oven 1 hr. or until golden brown.

Note: This is a very rich pie. It is great right after it is baked with ice cream or whipped cream. It can be refrigerated several days. Simply sprinkle water on top and microwave 10 seconds and it will be just like out of the oven.

Walnut Pumpkin Pie

2009-07-10T11:38:00.001-07:00

(I haven't tried this yet)
1 graham cracker pie crust
1 15-oz can pumpkin
1 14-oz. can sweetened condensed milk
1 egg
1 1/4 t. ground cinnamon, divided
1/2 t. ground ginger
1/2 t. nutmeg
1/2 t. salt
1/4 c. packed brown sugar
2 T. all-purpose flour
2 T. cold margarine, or butter
3/4 c. chopped walnuts

Heat oven to 425 degrees. In mixing bowl, combine pumpkin, sweetened condensed milk, egg 3/4 t. cinnamon, ginger, nutmeg, and salt; mix well. Turn into pie crust. Bake 15 minutes. Remove pie. Reduce oven temperature to 350 degrees. In small bowl, combine sugar, flour, and remaining 1/2 t. cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture evenly over pie. Bake 40 min or until knife inserted 1 in. from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers. Makes 8 servings.

Tomato Pie

2009-07-09T08:24:00.000-07:00

Tomato Pie Makes: 8 servings Work time: 20 min.

4 med plum tomatoes
1 (9-inch) deep-dish pie shell, baked
1 cup chopped white onion
½ tsp. salt
½ tsp. freshly ground pepper
2 tbsp. chopped fresh basil
½ cup mayonnaise
½ cup grated Parmesan cheese
1 cup grated Cheddar cheese

Preheat oven to 375. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with ½ cup onion, ¼ tsp. each salt & pepper and 1

Tbsp. basil. Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, ½ cup onion, ¼ tsp. each of salt and pepper, and 1 tbsp. basil. Add remaining mayo mixture. Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If

Piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.

Nutrition: 6.6g. fat, 22 g. carbo, 11 g. fiber, .9 g. sodium, 449mg. cholesterol, calories 273.

(I don’t know anybody who actually waits 20 minutes to slice into it! You do what you think is best. You’ll love the first bite and the last.

Amy's South-of-the-Border Rice & Beans

2009-06-29T17:24:00.001-07:00

Lots of Cheddar, veggies and black beans turn ordinary rice into a mouthwatering south-of-the-border dish!

* 1 Tbs. oil, preferably canola
* 1 onion, chopped
* 1 red pepper, diced
* 1 clove garlic, minced
* 1/2 tsp. ground cumin
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 can (14 1/2 oz.) fat-free, reduced-sodium chicken broth
* 1 cup uncooked rice
* 1 can (15 oz.) black beans, rinsed and drained
* 1 cup shredded sharp Cheddar cheese, 4 oz., divided
* 1 Tbs. chopped fresh cilantro
* Hot pepper sauce, optional

Preheat broiler. Coat 6-cup baking dish with cooking spray. In pot heat oil over medium-high heat. Add next 6 ingredients; cook, stirring occasionally, until tender, 5-6 minutes. Add broth. Over high heat bring to boil; stir in rice. Reduce heat to medium-low; cover. Simmer until liquid is absorbed, 20 minutes. Remove from heat. Stir in beans and 1/2 cup cheese. Cover; let stand 5 minutes. Transfer to baking dish. Sprinkle with remaining cheese. Broil until cheese is melted, 2-3 minutes; sprinkle with cilantro. Serve with hot pepper sauce, if desired.

Makes 6 servings. Per serving:
271 cals.; 11 g. protein; 9 g. fat (4 g. saturated); 20 mg. chol.; 39 g. carbs.; 618 mg. sodium; 5 g. fiber; 2 g. sugar

Your time in the kitchen: 20 minutes; ready to serve in 50 minutes

Ranch Chicken

2009-06-20T10:45:00.000-07:00

2 cups of crushed corn flakes
l/3 c. ranch dressing
1 lb. of boneless chicken tenders
1 tsp. parsley

Preheat oven to 425. Lightly spray sheet pan; set aside. In a small bowl, combine corn flake crumbs and parsley. In a separate bowl, combine ranch dressing and water. Dip the chicken in dressing and then cornflakes, coating well. Arrange chicken on sheet pan. Lightly spray the top of the chicken with non-stick spray. Bake for 15 to 20 minutes or until done.

SAUSAGE WITH PEPPERS AND PASTA

2009-06-20T10:23:00.000-07:00

Prep Time: 10 min Total Time:29 min Makes: 6 servings, 1-1/2 cups each

What You Need!
3 cups rigatoni pasta, uncooked
1 lb. Italian sausage, sliced
1 each: red, green and yellow pepper, coarsely chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/2 cups KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/4 cup KRAFT Shredded Parmesan Cheese
Make It!

COOK pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.

DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.

TOP with Parmesan.

Breaded Ranch Chicken

2009-06-19T06:27:00.000-07:00

6 chicken pieces, breasts or thighs
1 cup of ranch dressing (my favorite is the buttermilk ranch)
1 1/2 cups of crushed corn flakes

Coat chicken with ranch dressing and then roll in the crushed corn flakes. Bake, covered at 350° for 40-50 minutes, or until chicken is done. Uncover during last 10 minutes to brown.

CHICKEN PENNE AL FRESCO

2009-06-17T11:24:00.000-07:00

4 garlic cloves peeled and crushed
2 cups grape or cherry tomatoes
3 cups uncooked penne
3 cups chicken broth
1 1/4 cu lightly packed fresh basil leaves
1 oz parmesan cheese grated
2 cups diced grilled chicken breast

Boil penne in chicken broth
Microwave garlic & tomatoes until tomatoes burst

stir all ingredients together, top with parmesan cheese, brown in oven

Enchilada Casserole

2009-06-17T07:46:00.000-07:00

http://www.kraftfoods.com/kf/recipes/enchilada-casserole-113524.aspx

Prep Time: 5 min Total Time: 30 min Makes: 8 servings

What You Need!
1 1/2 - 2 lb. ground beef
1/4 cup chopped onions
1 can (8 oz.) tomato sauce
1/2 cup water
1 pkg taco seasoning
10 corn tortillas
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup chopped tomatoes
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It!
Brown ground beef with onions

STIR in tomato sauce, water and taco seasoning. Heat 5 to 9 min. or until slightly thickened, stirring every 4 min.

PLACE 1 tortilla in
dish; top with layers of 1/4 each meat sauce and cheese. Repeat layers 4 times. Microwave 2 to 5 min. or until heated through. Let stand 5 min. Top with tomatoes and sour cream.

Warm Italiano Spread

2009-06-17T07:43:00.000-07:00

Mmmmm. This recipe gets 5 Stars! i just heated in the oven.

http://www.kraftfoods.com/kf/recipes/warm-italiano-spread-113699.aspx

What You Need!
1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Neufchatel Cheese
1/4 cup pesto
1 plum tomato, chopped
1/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
TRISCUIT Cracked Pepper & Olive Oil Crackers

Make It!
HEAT grill to medium heat. Place unwrapped cream cheese on 8-inch square sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese.

PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and cream cheese is softened, but still holding its shape.

TRANSFER foil to platter. Serve spread with crackers.

* Made with quality cheeses crafted in the USA. Kraft Kitchens TipsHow to Prepare in Your OvenPrepare this recipe year-round, by baking in a 375ºF-oven 12 to 14 min. or until shredded cheese is melted and Neufchatel cheese is softened, but still holding its shape. SubstituteNo heavy-duty foil on hand? Just use a double-layer of regular foil instead.

sweet-and-sour meatball skewers

2009-06-17T07:39:00.000-07:00

http://www.kraftfoods.com/kf/recipes/sweet-sour-meatball-skewers-113530.aspx

What You Need!
32 frozen fully cooked 1-inch meatballs (1 lb.), thawed
1 red pepper, cut into 1-inch squares
1 green pepper, cut into 1-inch squares
1/4 cup apricot jam
1/4 cup KRAFT Original Barbecue Sauce

Make It!
HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.

MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.

GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.
Kraft Kitchens TipsNoteIf using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.

Peanut Butter & Fudge Swirl Pie

2009-06-17T07:38:00.000-07:00

http://www.kraftfoods.com/kf/recipes/peanut-butter-fudge-swirl-54143.aspx

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 1/4 cup creamy peanut butter 2 cups thawed COOL WHIP Whipped Topping 1 OREO Pie Crust (6 oz.) 1/4 cup hot fudge ice cream topping, warmed Make It!
BEAT cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP.

SPOON into crust; drizzle with fudge topping. Swirl gently with knife.

REFRIGERATE 4 hours or until firm. Refrigerate leftovers.

Kraft Kitchens TipsSpecial ExtraSprinkle with chopped PLANTERS COCKTAIL Peanuts.Size-WiseLooking for a dessert to serve at a party? Peanut butter and chocolate make a great combination in this chilled no-bake pie that serves 8.

Krista's Tropical Adult Beverage

2009-06-02T13:22:00.000-07:00

1 can frozen lemonaid
1 big can of pineapple juice
1 can of crushed pineapple
1 can cream of coconut (with the mixers/ blue can)
1/5 of Vodka (she likes orange smirnoff)

mix and pour into solo cups (fill 1/2-2/3 full depending how strong you want it)

after it freezes qs with sprite and stir into a slushy

Cathy's Chicken Salad

2009-06-01T11:45:00.000-07:00

8-Chicken breast halves - on the bone
3-celery stalks or equal trimmings - leaves & all
1-carrot cut in big chunks
1-onion quartered
1 t. seasoned powdered meat tenderizer
Water to cover all of the above

2 1/2 cups chopped celerey*
1 cup toasted sliced almonds
2 t. lemon juice
1/2 t red curry powder**
1/2 t. black pepper
salt to taste
good mayonaise (Hellman's Dukes or Kraft)

Place chicken breasts, celery stalks, carrot & onion in a large dutch oven or stock pot. Cover with water and add meat tenderizer. Bring to a boil and simmer for 90minutes. let cool in broth for 1/2 hour. Take chicken breasts out of cooking broth and let cool on a cookie sheet. When cool enough to handle remove all bones & skin and chop into 1/2 inch dice.

While chicken is cooling toast almonds in a 350 degree oven in one layer for 7-8 minutes until they are golden. Watch them carefully as they will burn in a heartbeat. Place them on paper towels to cool.

To assemble: make layers of 1/3 of chicken, 1/3 of celery and 1/3 or almonds. Sprinkle with salt and pepper and a bit of the curry, add a hefty cooking spoon of mayonnaise and sprinkle a little lemon juice on the mayo. Keep layering until all ingredients are used. Mix thoroughly. You may need to add more mayo. You want it to be moist but not sloppy with mayo. Add salt to taste if needed. Refrigerate for at least 4 hours before serving to give flavors some time to mingle.

*The celery ratio should be 1 cup celery for every 3 cups chicken. I never measure just eyeball it. The amount above should be ok.

**Use Red Curry powder only. If you can't get Red Curry just leave it out. Yellow curry tastes like acid. Spice Islands makes the red and if you keep it in the fridge it will last for several years and is worth the investment. Walmart has started carrying little packets of some spices and once in a a while they will have Red Curry.

Serves 10 generously!

--Cathy Johnson

Cathy's why bother with homemade Brownies

2009-06-01T11:37:00.000-07:00

1 pkg Ghiradelli double chocolate brownie mix
1 large egg
1/3 cup water
1 2oz pkg walnuts or pecans
1/2 cup oil

1 tub duncan hines chocolate icing*
1 8X8 disposable aluminum pan**

The only differenece between the recipe on the box and my recipe is the addition of the nuts and increasing the oil from 1/3c to 1/2c. The additional oil is the key. Mix all together and bake at the temperature suggested (I don't have a box on hand and can't remember the temp) for 40-45min. Ice when cool. Place in refrigerator for 10 minutes before cutting so the icing won't be a a mess while cutting.

Makes 16 brownies.

*You will only need 1/2 of the tub of icing but it freezes well, or use it all if you make a double batch.

**For some unknown reason these turn out better in an aluminum disposable pan. Plus- no washing. If you make a double batch use 2-8X8 pans. In a 9X13 pan the edges get too done and the middle stays too gooey.

Walmart & Kroger carry Ghiradelli Brownie Mix. Now if I go to Walmart to buy some and it is all gone, I am going to be mad at you guys for buying up all the brownie mix. No Black Market sales of Brownie Mix allowed!

-- Cathy Johnson

Strawberry Topping

2009-05-09T16:14:00.000-07:00

Strawberry Sauce: (cheesecake topping)
# 4 cups sliced strawberries (about 1 1/2 pounds)
# 1/2 cup water
# 2 tablespoons sugar
# 1 tablespoon water
# 2 teaspoons cornstarch
# 2 teaspoons fresh lemon juice

Clarissa's Cheesecake

2009-05-02T05:53:00.000-07:00

Crust
1 1/4 c Graham Cracker Crumbs 2 Tbls Sugar
1/4 c Butter
Melt butter. Mix into graham cracker crumbs and sugar until everything is moist. Pat into spring form pan.... Read More

Filling
3 (8oz.) Packages Cream Cheese 3 Eggs
1 pt Sour Cream 3/4 c Sugar
1 Tbls Vanilla

Cream together sugar and cream cheese. Mix in sour cream and vanilla. Add eggs one at a time. Beat well. Pour into spring form pan. Bake @ 350 for 50-60 mins. Cool then chill.

Pizzagna

2009-04-16T14:01:00.000-07:00

Ingredients
1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced pepperoni, cut into thin strips
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 green or red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 crimini mushrooms (baby portabellos), thinly sliced
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty bread
Directions
Preheat broiler.

Bring a pot of water to a boil, add pasta and salt the water.

While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.

****I basically just used this recipe as a jumping off point. I used radiatore noodes, jar spagetti sauce and instead of all of the veggies I used 1/2 pkg pepperoni, 1//4 roll sausage and 1/4 lb hamburger. Sorta like a meat lovers pizza rather than supreme pizza. It would be great to make two batches- one supreme and one meat lovers so you could choose which you prefer. I didn't think of that before I made it the first time.

http://www.foodnetwork.com/recipes/rachael-ray/pizzagna-recipe/index.html

copper pennies

2009-04-02T11:27:00.000-07:00

Directions
1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (10 3/4-ounce) can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

Interesting Blog

2009-03-27T12:40:00.001-07:00

http://wiferecipes.blogspot.com/2007/04/pot-roast-la-me.html

Chili -6WBMO

2009-01-11T06:34:00.000-08:00

Brown 1 pound ground turkey- then add
1 chopped onion
1 chopped green pepper

after the onions and green pepper are beginning to cook add:
1 large can of crushed or diced tomatoes
1 regular size can of tomato sauce

chili powder to taste

Serve on Baked Potatoes

Fried Breakfast Rice -6WBMO

2009-01-03T08:03:00.000-08:00

½ cup COLD cooked rice. Leftovers work great!
1 tablespoon nsa chicken broth
1/8 cup chopped onion or season blend
1 egg white
1 oz on plan turkey sausage

Brown turkey sausage in skillet on medium high heat. Once browned remove and set aside. Add chicken broth and onions or season blend and sauté for about 2-3 minutes until onions are transparent. Add sausage and cold rice. Heat for another 2-3 minutes until rice is coated with sausage and chicken broth and add egg white to rice mixture. Cook until egg white is completely cooked about 2 minutes or so. This is great for breakfast or snack. I use this as part of my pre work out meal for breakfast. Serve with your choice of fruit on the side for a complete meal.

Outrageous Oatmeal Muffins -6WBMO

2009-01-03T08:02:00.001-08:00

12 egg whites, slightly beaten
3 cups quick oatmeal
1/2 cup unsweetened applesauce
1/2 teaspoon baking powder **
1 teaspoon vanilla
2 teaspoon cinnamon
12 packets Splenda

Spinach Quiche Cups to Go -6WBMO

2009-01-03T07:59:00.000-08:00

1 10 oz. package of frozen spinach
3/4 cup egg whites
1/4 cup diced green peppers
1/4 cup diced onions
3 drops hot-pepper sauce ** or red pepper flakes

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid. Line a 12 cup muffin pan with foil baking cups. Spray the cups with cooking spray.**Combine egg whites with peppers and onions and spinach in bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees for 20 minutes or until knife inserted in center comes out clean. Quiche cups can be frozen and reheated in microwave. Any combination of appropriate vegetables can be used.

Peanut Butter Swirl Brownies

2009-01-02T14:25:00.000-08:00

Mix brownies according to package directions and pour in a 9x9 pan. In a bowl mix 1/2c peanut butter, 1/4c confectioners sugar, 1 1/2T butter and 1 egg until smooth. Dollop peanut butter mixture onto brownie mixture and swirl. Bake according to directions.

New Years Day Salsa

2008-12-30T13:42:00.001-08:00

2 cans black eyed peas, rinsed and drained
2 cans Rotel diced tomatoes with chiles*
1 can shoepeg corn*
2-3 jalapeno peppers, diced and seeded (to taste)
1/2 bunch cilantro, finely chopped (to taste, it can be quite strong)
8 oz. zesty Italian dressing

Tyler's Ultimate Mashed Potatoes

2008-12-18T05:58:00.000-08:00

Ingredients

* 4 pounds yukon golden creamer potatoes, peeled and cut into quarters
* Kosher salt and freshly ground black pepper
* 2 cups heavy cream
* 3 tablespoons unsalted butter
* 2 tablespoons chopped chives

Directions

Put the potatoes into a large pot, add 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

Cinnamon Pecans

2008-12-18T05:54:00.000-08:00

Ingredients

* 2 tablespoons unsalted butter
* 1/2 cup pecans halves
* 1/2 cup raw sliced almonds
* 1/4 cup sugar substitute (recommended: Splenda)
* 1/4 teaspoon ground cinnamon

Directions

Melt butter in a heavy skillet over medium-high heat, and then add all ingredients and saute for about 2 minutes or until a little crispy, stirring gently so as not to break up the sliced almonds. Serve warm or at room temperature.

Kathy Mouth's cheese ball

2008-12-14T14:52:00.001-08:00

Take 2 PA cheeses and 3 greens onions and 1 pkg of deli beef. Soften cheese in mixing bowl. Cut white tops off green onions and discard. Then chop up green part. Mix green part with cheese. Then chop up deli beef and add to cheese and onion mixture. Mold ever how you want and cover in crackers, nuts whatever.