Recipe Spot

Fruit Pizza

2012-02-12T17:04:00.001-06:00

1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1/2 cup sugar

whatever fruit you want

1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest

Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.

In a large bowl, soften cream cheese, mix in sugar. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.

Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.

In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Brown Sugar & Balsamic Glazed Pork Loin

2012-01-28T18:55:00.001-06:00

1 (2 pound) boneless pork tenderloin (or regular pork loin or roast)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

From: http://www.candcmarriagefactory.com/2011/01/brown-sugar-and-balsamic-glazed-pork.html

Pull Apart Pizza Bread

2012-01-22T18:27:00.001-06:00

1 unsliced round loaf sourdough bread
12-16 ounces mozzarella or Provolone cheese, thinly sliced and torn apart
1 package mini pepperoni or turkey pepperoni
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza sauce for dipping

Preheat oven to 350 degrees.

Cut the bread lengthwise and width wise without cutting through the bottom crust.

Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.

Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

Another recipe from Holly at Spiced Chefs!

Amish White Bread

2012-01-21T19:32:00.001-06:00

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

From: Allrecipes

Crockpot Potato Soup

2012-01-21T19:30:00.000-06:00

30oz. bag of frozen, shredded hash browns

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Baked Chicken Parmesan

2012-01-17T19:17:00.001-06:00

Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste (optional)
6 boneless skinless chicken breasts
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons (I used Texas Toast brand Garlic & Butter)

Directions:

Preheat oven to 350. Drizzle olive oil on the bottom of a 9x13 dish. Smoosh around the crushed garlic. If using them, sprinkle the red pepper flakes on top of the garlic and olive oil.

Place chicken on top. Then marinara sauce. Then basil.

Sprinkle 4oz of mozzarella cheese and 2 oz of Parmesan on thop of the marinara. Top with croutons and sprinkle the remaining cheeses on top.

Bake for about 30 minutes - depending on the thickness of your chicken.

Serve over a bed of spaghetti.

From: Holly at Spiced Chefs

San Fransisco Pork Chops

2012-01-07T18:30:00.002-06:00

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Mashed Potatoes or Hot Cooked Rice (for serving)

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

Serve the tender chops over potatoes or rice and garnish with green onions, if desired.

From: sixsisterstuff

Cereal Candy

2011-12-31T22:32:00.002-06:00

1 cup corn syrup
1 cup cream
1 cup sugar
1/2 tsp salt

* Boil to a soft ball

Mix in 5 1/2 cups rice krispies
5 1/2 cups corn flakes
1 cup coconut
1 cut peanuts

Frosty Mandarin Salad

2011-12-24T12:44:00.002-06:00

1 11oz can mandarin oranges
2 3oz packages orange jello
2 cups boiling water
1 pint orange sherbert

Drain oranges, measuring syrup, adding water to make 1 cup. Dissolve jello in boiling water, add 1 cup syrup. Add sherbert, stirring until melted. Chill until thickened, then add oranges. Chill at least 1 hour.

Cream Puff Cake

2011-12-02T18:33:00.000-06:00

1 stick (8 Tbsp.) unsalted butter
1 c. water
1 c. flour
4 large eggs

4 c. milk
8 oz. cream cheese, softened
3 (3.5 oz) pkgs. instant vanilla pudding
1 container Cool Whip
Chocolate syrup

Preheat oven to 400 F.

In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.

To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Here's the trick, to keep things smooth: start with the cream cheese, give it a good beating until fluffy. Slowly but surely (while still beating), add the milk. Voila! Once these are well combined, add pudding mix and beat until thickened. Spread over cooled shell.
http://www.blogger.com/img/blank.gif
Top with whipped topping, and drizzle chocolate syrup over the top. Keep refrigerated until serving.

Chocolate Chip Dip

2011-11-04T20:35:00.000-05:00

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softenedhttp://www.blogger.com/img/blank.gif
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1 teaspoon pure vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
Graham cracker sticks

Directions

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks. Yield: 2 cups.

From: Taste of Home

Slow Cooker Chicken Cordon Bleu

2011-10-05T22:35:00.002-05:00

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mixhttp://www.blogger.com/img/blank.gif
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

From: sixsistersstuff.blogspot

Apple Dumplings #2

2011-10-05T22:30:00.000-05:00

2 pie crusts (they come 2 in a box)
3-4 apples, cut into chunks
2/3 c sugar
2/3 c water
1 tsp cinnamon
1 tsp vanilla
1 stick of butter, I use unsalted

cut both crusts into 8 pieces, fill with apples evenly. close up the pockets.

In a sauce pan, melt the sugar, water, butter, cinnamon and vanilla stirring constantly and until well blended. Pour over the dumplings/pockets and bake at 350 for 40 min or until browned

Lightened Up Creme Brulee French Toast

2011-09-06T19:11:00.002-05:00

From skinnytaste.com

1 cup unpacked brown sugar
1/4 cup water
cooking spray
10 oz Challah bread, sliced 1 inch thick (I used french bread b/c I couldn't find Challah)
2 large eggs
1 cup egg substitute (or 3-4 large eggs)
1-1/2 cups 1% milk
1 1/2 tsp vanilla extract
1/4 tsp salt
1 tsp powdered sugar
1 tsp cinnamon

In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350° F. and bring bread to room temperature.

Bake uncovered, in middle of oven until puffed and edges are pale golden, 50-60 minutes.

Top with cinnamon and powdered sugar.

Beef & Bean Burritos

2011-08-29T12:02:00.002-05:00

1 lb ground beef
1/4 whole Medium Onion
1 (10oz) can Enchilada Sauce
Salt And Pepper, to taste
Taco Seasoning to taste
1 can Refried Beans
1 cups Grated Cheddar Cheese
8 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling

Brown ground beef with onion and season to taste. Pour in 3/4 of sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir until melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

From: Pioneer Woman

Banana Pudding

2011-08-27T15:29:00.001-05:00

1 can fat free sweetened condensed milk
2 small boxes banana instant pudding mix
3 cups milk
1 carton Cool Whip lite
Bananas
Vanilla wafers

Mix pudding & milk for 2-3 min. Stir in condensed milk. Fold in Cool Whip. In a very large bowl, alternate in layers: cookies, bananas, pudding mixture; 3 times.

Banana Chocolate Chip Cookies

2011-08-07T19:53:00.001-05:00

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup white sugar
1/2 cup brown sugar (or skip the brown and do 1 cup white sugar)
2/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.

Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.

Bake in preheated oven for 11 to 13 minutes.

Breadsticks or Pizza Dough

2011-07-28T21:38:00.002-05:00

Recipe from OurBestBites.com

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!http://www.blogger.com/img/blank.gif

Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.

When using it as pizza dough, I followed THIS

Slow Cooker Pork Fajitas

2011-07-21T21:23:00.002-05:00

1 whole (about 2-3 pound Size) Pork Roast
1 can (10 Oz. Size) Tomatoes & Chiles
1 package (1 Oz. Size) Fajita Mix
4 cloves Garlic Chopped
1 1/2 cup Sweet Peppers, Sliced
1/2 cup Onions, Sliced
1 whole Lime, Juiced
Tortilla Shells And Favorite Toppings, To Serve

Put pork roast in a crock pot and cover with tomatoes and chiles, fajita seasoning and garlic. Cook for 6–8 hours on low.

After cooked, remove any bones that might have been in the roast and shred. Add sliced peppers and onions, stir and cook for another 30 minutes.

Add lime juice before serving meat on tortilla shells with toppings of your choice.

From: TastyKitchen

Broccoli, Carrot & Cheese Orzo

2011-06-27T11:59:00.001-05:00

1 Small Garlic Clove
1 Small Shallot
1 Cup Baby Carrots
1 Cup Broccoli Florets
2 Tbsp Unsalted Butter or Olive Oil
1 Cup White or Whole Wheat Orzo
1/2 Tsp Salt
1 Cup Water
1 1/2 Cups Low Sodium Chicken Broth
1/3 to 1/2 Cup Parmesan Cheese or cheddar cheese, grated

1. Place shallot and garlic in food processor and pulse to chop.
2. Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.
3. In a large stock pot, heat 2 tbsp of butter or olive oil and sauté the chopped vegetables, raw orzo and salt for 4 minutes stirring continuously.
4. Add the water and broth to the pot and cook over medium heat for 10
minutes uncovered, or until the liquid starts to evaporate and the mixture thickens.
5. Add the Parmesan cheese and stir to combine.
6. Serve.

From: Weelicious

Slow Cooker Chicken & Gravy

2011-06-27T11:48:00.001-05:00

2 lbs. boneless chicken breast
1 onion, diced
2 cans cream of chicken soup
3 Tbs. soy saucehttp://www.blogger.com/img/blank.gif
black pepper, to taste

Place the chicken and onions in the slow cooker. Stir the cream of chicken soup, soy sauce and pepper together and pour over the top of the chicken. Cook on low for 7-8 hours or high for 5-6 hours. (mine cooked up in less time) Serve over hot, cooked brown rice or mashed potatoes

From: EatAtHome

Molten Chocolate Cakes

2011-06-26T19:05:00.001-05:00

4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
Make It

HEAT oven to 425°F.

BUTTER 4 small custard cups; place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.

BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

For Muffin Pan:
Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.

From: Kraft Foods

Bread Machine Cinnamon Rolls

2011-06-09T12:52:00.000-05:00

Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling:
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.

From: Moneysavingmom.com

Whole Wheat Chocolate Chip Pancakes

2011-06-01T08:20:00.000-05:00

2 cups whole-wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 beaten eggs
2 cups milk, buttermilk or sour milk*
4 tablespoons melted butter
1/3 cup chocolate chips

Combine flour, sugar, baking powder and baking soda in a bowl. Combine the eggs, milk and melted butter in a separate bowl.

Make a well in the center of the flour mixture and add egg mixture and chocolate chips. Stir until just moistened.

Cook on a greased pancake griddle. Serve immediately or cool and freeze.

From: www.moneysavingmom.com

WW Chicken Alfredo

2011-05-28T12:07:00.003-05:00

1 1/4 cups cooked chicken
1 cup fat free half and half
2 tablespoons white flour
1/4 cup chopped shallot
1/2 teaspoon thyme
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1 tablespoon parsley, chopped
1/2 teaspoon red pepper
8 oz fettuccini pasta
1/2 cup grated Parmesan cheese
1 tablespoon cooking oil
1/2 Tbsp lemon juice
1 tablespoon butter

PREPARATION:

Heat up oil slightly in a frying pan over a medium flame. Saute chicken breasts and shallots in oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 5 minutes. Remove chicken from flame. Save chicken stock. Transfer chicken into a casserole dish.

Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes. Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce. Stir in chicken stock and keep stirring. Reduce heat and slowly stir in Parmesan cheese. Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.

Cover and bake for 20 minutes at 350 degrees F. While chicken is cooking, prepare fettuccine pasta. When chicken is done, serve immediately.

Makes 6 servings, each serving 7 WW points

Beer Bread

2011-05-25T17:25:00.002-05:00

3 cups self-rising flour
1/3 cup sugar
1 teaspoon kosher salt
12 ounces beer {I used Bud Light}
2 tablespoons melted butter

Directions
1. Preheat the oven to 375 degrees F.
2. Butter an 8×4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about 55 minutes.
3. At the last three minutes of baking, remove from oven, brush the top of the loaf with the melted butter and return to oven for the final three minutes of baking.

From: MyBakingAddiction

WW Ham & Cheese Calzone

2011-05-18T11:59:00.001-05:00

1 pound(s) frozen pizza crust dough, or frozen bread dough, thawed
1/2 cup(s) fat-free sour cream
4 tsp Dijon mustard
1 1/2 tsp dried oregano
1/4 tsp black pepper
6 oz lean deli-sliced honey ham, diced
4 oz low-fat Swiss cheese
1 spray(s) cooking spray, or enough to coat calzones

* Preheat oven to 450°F. Coat a large baking sheet with cooking spray.

* Divide dough into two equal portions. On a lightly floured surface, roll dough into two 10-inch circles. Transfer circles to prepared baking sheet. Set aside.

* Whisk together sour cream, mustard, oregano and black pepper. Spread mixture all over both circles, to within 1 inch of edges. Top one half of each circle with half each of ham and cheese. Lift untopped side of dough and fold over filling so it meets other side, forming a half moon. Pinch edges together to seal. Coat surface of calzones with cooking spray.

* Bake until puffed up and golden brown, about 25 to 30 minutes.(they cooked up in 15 min for me) Let stand 5 minutes. Slice each calzone into thirds. Yields 1/3 calzone per serving. 8 pts per 1/3 serving.

Pork Lo Mein

2011-05-17T12:08:00.001-05:00

8 oz lean pork tenderloin, cut in 1/4-inch-wide strips
3 Tbsp low-sodium soy sauce, divided
1 Tbsp minced garlic
2 Tbsp ginger root, fresh, minced
8 oz uncooked linguine
1/8 tsp table salt, or to taste (for cooking pasta)
1/2 cup(s) carrot(s), thinly sliced
1 tsp canola oil
4 oz button mushrooms, or shiitake mushroom caps, sliced
1/2 cup(s) reduced-sodium chicken broth
1 tsp toasted sesame oil
1/3 cup(s) scallion(s), sliced

* In a medium bowl, toss pork with 2 tablespoons of soy sauce, garlic and ginger; let stand 20 minutes.

* Meanwhile, cook linguine in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguine will be done. Drain; set aside.

* Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.

* Add drained linguine and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately. Yields about 1 1/4 cups per serving.

8 WW PointsPlus per serving

Broiled Chicken w/ herbs, carrots & potatoes

2011-05-16T12:04:00.001-05:00

* 4 (4 ounce) skinless, boneless chicken breast halves
* 2 cloves garlic, sliced thin
* 1 teaspoon chopped fresh rosemary (I omitted)
* 1 tablespoon chopped fresh thyme
* 1 tablespoon chopped fresh sage
* 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
* 4 red potatoes, cut into 1-inch pieces
* 1 tablespoon extra-virgin olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.
2. Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.
3. Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.
4. Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.
5. Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

From: Allrecipes

Creamy Corn

2011-05-13T13:02:00.003-05:00

2 tsp butter
1/4 cup scallions, minced
2 1/2 cups frozen corn kernels
1 Tbsp flour
1 cup fat free milk
salt & pepper to taste

Melt butter in a large skillet over medium heat. Add scallions & saute until soft (about 2 min). Add corn & saute 1-2 min to heat through. Add flour & stir to coat corn and scallions. Add milk and bring to a simmer.

Reduce heat to low and cook, uncovered, until mixture thickens, about 10-12 minutes. Season to taste. Yields about 1/2 cup per serving.

4 WW PointsPlus per serving

Sparkling Fruit Salad

2011-05-09T19:24:00.001-05:00

1 fresh pineapple, cut into chunks
1 (11 ounce) can mandarin oranges, drained
1 cup halved fresh strawberries
1 cup halved green grapes
1 cup white wine or white grape juice
1/2 cup chilled club soda

In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

From: Allrecipes

Weelicious French Fries

2011-05-02T18:28:00.002-05:00

3 Russet Potatoes, peeled & cut into “fries”
2 Tbsp Vegetable or Canola Oil
1 Tsp Kosher Salt

1. Preheat oven to 450 F.
2. Place raw cut “fries” in to a colander and rinse under cold water (to remove the starchy exterior of the potato). Then, pat “fries” dry with a towel to remove as much moisture as possible.
3. Place “fries” on to a sheet tray, pour 2 tbsp of oil and 1 tsp kosher salt over them and then toss to coat evenly.
4. Bake for 20 minutes, then toss and bake for an additional 10 minutes (for a total of 30 minutes).

From: Weelicious

Apricot Brown Sugar Ham

2011-04-24T21:10:00.000-05:00

* 1 (10 pound) fully-cooked spiral cut ham
* 2/3 cup brown sugar
* 1/3 cup apricot jam
* 1 teaspoon dry mustard powder

1. Preheat the oven to 275 degrees F (135 degrees C).

2. Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.

3. Roast for 2 hours in the preheated oven, or if you ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

From: Allrecipes

Strawberry Pretzel Squares

2011-04-24T21:05:00.001-05:00

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. milk
1 cup Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) Strawberry Flavor Gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced

HEAT oven to 350°F.

MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.

BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).

STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Deviled Eggs

2011-04-24T13:31:00.000-05:00

6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup Light Mayonnaise or Salad Dressing
1/2 teaspoon dry ground mustard
1/2 teaspoon white vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

French Toast Sticks

2011-04-24T07:43:00.001-05:00

2 Eggs
1/2 Cup milk
1/2 Tsp Cinnamon
2 Tsp Honey
Pinch of Salt
5 Slices of Bread, trim edges and cut into 1 inch sticks
1 Tbsp Butter

1. In a shallow bowl, whisk the eggs, milk, cinnamon, honey and salt until combined.
2. Dip each bread stick in the egg mixture until each side is coated with the mixture.
3. Heat a saute pan or griddle over medium heat with 1 tbsp of butter and cook for 3 minutes on each side until golden and cooked through.
4. Serve with honey or maple syrup.

From: Weelicious

Crockpot BBQ Ribs

2011-04-16T16:53:00.004-05:00

--5lbs of ribs
--bottle of favorite barbecue sauce
--one diced yellow onion
--8 cloves of garlic, smashed and chopped
--2 chopped green onions
--pinch of black pepper

1. While chopping vegetables, brown ribs on a broiler sheet for 15 minutes at 400 degrees.
2. Put ribs in the bottom of your stoneware
3. Put chopped veggies on top
4. Cover with entire bottle of barbecue sauce
5. Add pinch of pepper
6. Cover and cook on low for 8-10 hours, high for 4-6 (I did 8 hours, but should have only done 6-7 hours)

From: Crockpot365

Baked Beef Ziti

2011-04-14T18:45:00.003-05:00

1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese (I used Italian 5 cheese blend b/c it was what I had on hand)
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with sour cream.

2. In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.

3. Preheat oven to 350 degrees F (175 degrees C).

4. In a lightly greased 2 quart baking dish (I used 9x13 pan), place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture.

5. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese.

6. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

From: Allrecipes

Raspberry Peach Delight

2011-04-10T21:32:00.000-05:00

* 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
* 1 package (.3 ounce) sugar-free raspberry gelatin
* 1 cup boiling water
* 1 cup cold water
* 1 can (15 ounces) sliced peaches in juice, well drained and halved
* 3 cups cold fat-free milk
* 1 package (1.5 ounces) sugar-free instant vanilla pudding mix
* 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

* Arrange cake cubes in a 13-in. x 9-in. dish.
* In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin.
* In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting. Yield: 15 servings.

From: Taste of Home

Chicken & Wild Rice Soup

2011-03-27T18:15:00.002-05:00

2 1/2 cups cooked chicken
1 cup mushrooms
2 medium carrots, shredded or diced
2 celery stalks, sliced
1 10oz can cream of chicken soup (reduced fat)
1 6oz package long grain & wild rice mix
5 cups reduced-sodium chicken broth
4 cups water

In a 5-6 quart slow cooker, stir together the chicken, mushrooms, carrots, celery, cream of chicken soup, the rice and seasoning packet. Gradually stir in the chicken broth and water.

Cover and cook the soup mixture on low for 6-8 hours. Or high for 3-4 hours.

Lemon Sheet Cake

2011-03-07T13:48:00.001-06:00

1 package lemon cake mix
4 eggs
1 can (15oz) lemon pie filling
3oz cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 1/2 tsp vanilla extract

In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in the pie filling. Spread into a greased 15x10x1 inch baking pan. Bake at 350 for 18-20 minutes, or until toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla. Spread over the cake. Store in the refrigerator.

Apple Cinnamon Pancakes

2011-02-19T14:31:00.002-06:00

1 1/4 cups flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1/2 cup unsweetened applesauce
1 Tbsp vegetable oil
1 tsp vanilla
1 large egg
1/2 cup chopped apples

Makes 12 pancakes. Each pancake 2 pts

Sweet & Sour Muffin Meat Loaves

2011-02-07T12:04:00.002-06:00

1 cup ketchup
1/4 cup brown sugar
2 tablespoons vinegar
2 pounds ground beef chuck or sirloin
1 egg
1 onion, finely chopped
1/2 cup bread crumbs
Salt and pepper

Preheat oven to 400°F and grease a 12-cup muffin tin. Mix 1/2 cup ketchup, brown sugar and vinegar in a small bowl.

In a large bowl, combine ground beef, egg, onion, bread crumbs and remaining 1/2 cup ketchup; season with salt and pepper. Combine ingredients well.

Place 2 1/2 tsp. ketchup mixture in bottoms of prepared muffin wells. Form meat mixture into 12 equal balls and place in muffin tin, pressing down to smooth top of meat.

Cook meat loaves until no longer pink and juices bubble around edges, about 20 minutes. (Center of loaves should reach 160°F on a meat thermometer.) Remove from oven and let sit in pan for 5 minutes before carefully removing. Serve with mashed potatoes and peas and carrots, if desired.

Each "muffin" is 6 WW Points(plus)

From: CookingLight

Ham & Swiss Bread Pudding

2011-02-03T19:22:00.001-06:00

* Cooking spray
* 1 1/4 cups chopped green onions
* 3/4 cup chopped ham (about 3 ounces)
* 2 garlic cloves, chopped
* 7 (1-ounce) Hawaiian bread rolls, cut into 1/2-inch cubes
* 1 3/4 cups fat-free milk
* 3/4 cup egg substitute (or 3 large eggs)
* 1 1/2 tablespoons Dijon mustard
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
* 3/4 cup (3 ounces) shredded Swiss cheese, divided

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onions, ham, and garlic; sauté 5 minutes. Remove from heat; cool.

Preheat oven to 350°.

Arrange bread cubes on a baking sheet. Bake at 350° for 15 minutes or until lightly browned, turning occasionally.

Combine milk and next 5 ingredients (milk through nutmeg) in a large bowl, stirring with a whisk until well blended. Stir in ham mixture. Add bread, tossing gently to coat.

Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with half of cheese; top with remaining bread mixture. Bake at 350° for 25 minutes. Sprinkle with remaining cheese; bake an additional 20 minutes or until set.

If cut into 9 servings each serving = 5 pts

WW Apple Fritters

2011-01-31T20:46:00.002-06:00

1/2 cup(s) all-purpose flour
6 tsp sugar
1/8 tsp table salt
1/2 cup(s) fat-free egg substitute
1/4 cup(s) fat-free skim milk
1 tsp vanilla extract
2 large apple(s), peeled, cored and coarsely grated (McIntosh or Granny Smith recommended)
1 Tbsp reduced-calorie margarine
1 Tbsp powdered sugar

* In a large bowl, combine flour, granulated sugar and salt; mix well. Whisk in egg substitute, milk and extract; stir in apples.

* Melt margarine in a large nonstick skillet over medium-high heat. Drop apple mixture into pan, making 8 even fritters. Cook until golden brown, about 2 to 3 minutes per side.

* Sift powdered sugar over top of fritters just before serving. Yields 2 fritters per serving.

PointsPlus™ Value: 5

From: Weight Watchers website

Baked Chicken Nuggets

2011-01-15T12:51:00.002-06:00

* 3 skinless, boneless chicken breasts
* 1 cup Italian seasoned bread crumbs
* 1/2 cup grated Parmesan cheese
* 1 teaspoon salt
* 1 teaspoon dried thyme
* 1 tablespoon dried basil
* 1/2 cup butter, melted (I substituted 1/2 cup milk w/ 1 tsp vinegar)

1. Preheat oven to 400 degrees F
2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

For crispier nuggets, bake on a wire rack (like what you cool cookies on)

From: AllRecipes

Crack candy

2010-12-19T13:47:00.001-06:00

because you just can't walk away from it....

Saltine crackers
2 sticks butter
1 c. brown sugar
chocolate chips

Line cookie sheet with foil and cover with saltine crackers. Boil butter and brown sugar for 3 minutes until frothy. Pour over crackers.

Bake at 400°F for 5 minutes. It will bubble. Remove from oven and sprinkle with chocolate chips. Let set 5 minutes. Spread chocolate with spatula. Refrigerate at least 1 hour; break into pieces.

From: Amyjo

General Tso's Chicken

2010-12-13T19:22:00.002-06:00

1 tsp ground ginger
1 tsp red pepper flakes
4 tsp olive oil
2 cloves garlic, minced
2 medium scallions, chopped
4 Tbsp soy sauce, low sodium
3 Tbsp splenda (or sugar)
3 Tbsp corn starch
1 lbs boneless skinless chicken, cut into bite size cubes
1.5 C chicken broth, low sodium
2 Tbsp vinegar

2 C rice, kept hot - rice not included in calorie counts

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving --- RICE NOT INCLUDED IN CALORIE COUNTS

Number of Servings: 4 - each serving 6 pts

Corn Bread

2010-12-06T19:26:00.003-06:00

1 1/4 cups flour
2/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt (optional)
1 cup milk
1/4 cup vegetable oil
2 egg whites or 1 full egg, beaten

Heat oven to 400. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour into 8 or 9 in greased pan. Bake 20-25 min or until light golden brown.

For muffins, bake 20-25 min (makes 12 muffins)

Beef & Broccoli Lo Mein

2010-12-05T18:52:00.002-06:00

* 8 ounces thin spaghetti, broken in half
* 1 teaspoon dark sesame oil
* 1 tablespoon vegetable oil
* 3 cups chopped broccoli
* 1 1/2 cups sliced onion
* 1 tablespoon minced peeled fresh ginger
* 4 garlic cloves, minced (or 1 tsp garlic powder)
* 12 ounces sirloin tips, cut crosswise into thin strips
* 3 tablespoons beef broth
* 3 tablespoons low-sodium soy sauce
* 2 tablespoons brown sugar
* 1 tablespoon oyster sauce (I didn't use)

1.

Stir the spaghetti into a pot of lightly salted boiling water and cook it according to the package directions. Drain the noodles well, then return them to the pot and toss them with the sesame oil.
2.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the sirloin and cook it, stirring often, for 5 minutes or until it is no longer pink.
3.

In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through. Serve the lo mein hot. Makes 4 to 6 servings.

From: Family Fun

Baked Chimichangas

2010-11-09T19:33:00.002-06:00

8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 cup chunky salsa
1 teaspoon chili seasoning
8 (6-inch) flour tortillas
1/4 cup no-fat sour cream

Preheat oven to 475° F. Spray a 9-by-13-inch baking dish with olive oil-flavored cooking spray.

In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and Jo's chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray.

Bake for 12 to 14 minutes or until golden brown.

For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.

Serves 4 (2 each). Serving size (2 chimichangas)

*** I cheated and used more meat :)

From ThatsMyHome

CrockPot Applesauce

2010-10-23T18:32:00.002-05:00

--4 large apples, skinned ,cored, and cut in quarters
--juice from 1 lemon
--1/2 tsp cinnamon
--1 tsp vanilla
--1 T brown sugar
--1/4 cup H20

Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla (I used imitation--we were out of the good stuff), and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork.

From Crockpot365

Pork Chop Stuffing Bake

2010-10-23T18:25:00.002-05:00

1 6oz package chicken stuffing mix
4-6 boneless pork chops
1 can cream of mushroom soup
1 medium onion, chopped
1/2 tsp dried thyme leaves
1/2 cup shredded cheddar cheese

Heat oven to 350. Prepare stuffing mix as directed on package.

Meanwhile, heat large skillet on medium-high heat. Add chops; cook 4 min on each side or until browned on both sides. Transfer to baking dish. Mix soup, onions and thyme; spoon over chops. Top with stuffing; sprinkle with cheese.

Bake 20-30 minutes, or until chops are done.

From Kraft Foods

Baked French Fries

2010-10-13T20:47:00.002-05:00

Per serving:

Ingredients

* 1 large baking potato
* 1 tablespoon olive oil
* 1/2 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon chili powder
* 1/2 teaspoon onion powder

1. Preheat oven to 450 degrees F (230 degrees C).
2. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3. Bake for 45 minutes in preheated oven.

I cut my potatoes into sticks, then baked at 425 for 15 minutes, turned them, and baked another 15 min.

From AllRecipes

Crispy Ranch Chicken

2010-10-13T20:44:00.002-05:00

4 boneless skinless chicken breasts
1 oz package ranch dressing mix
2 cups crispy rice cereal
1/4 cup grated Parmesan cheese
2 egg whites (beaten)
2 tablespoons light butter (optional)

Mix rice cereal, ranch mix and Parmesan cheese together in bowl. Dip chicken in egg whites, then in cereal mixture to coat evenly. arrange chicken on greased baking sheet. Drizzle butter over if wanted. Bake until golden, 30-35 min.

From Sparkpeople

Caramel Apple Salad

2010-10-09T10:25:00.001-05:00

8 oz. tub of Cool Whip FREE
1 box sugar free instant Butter Scotch Pudding mix
14 oz. can pineapple tidbits in juice
4 large Red Delicious or Fuji Apples (or more)
4 large Granny Smith Apples (or more)

Combine pudding mix and pineapple (with juice) in large bowl. Mix well and set aside. Dice apples into small pieces and combine with pudding mixture. Fold in Cool Whip FREE till well mixed. Chill and serve.

* Makes a very large salad, I only make 1/2 a batch at a time.

From Sparkpeople

Ground Beef Stroganoff

2010-10-05T20:14:00.003-05:00

1/2 - 1lb ground beef
1/2 medium onion, chopped
1/2 tsp garlic powder
1 can cream of mushroom soup
1/2 cup sour cream
4oz can chopped mushrooms (drained)
salt and pepper to taste

Brown beef in a skillet. Add onion and garlic, cook together for 3 min. Add in remaining ingredients, bring to a boil and simmer for 15 minutes with a lid on.

Serve with egg noodles.

Puppy Chow

2010-09-26T12:47:00.000-05:00

8 cups Crispix cereal
3/4 cup peanut butter
1/2 cup butter
12 ounce chocolate chips
2-3 cups powdered sugar

Melt peanut butter, butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack. Put cereal mixture in and shake until well coated.

STOVE TOP One-Dish Chicken Skillet

2010-09-23T18:58:00.001-05:00

1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small Boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup Sour Cream

MIX hot water, butter and stuffing mix.

COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.

MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).

Substitute:
Substitute fat-free milk for the sour cream.

Use Your Oven:
Heat oven to 375°F. Prepare stuffing as directed. Place chicken in 13x9-inch baking dish or 2-qt. casserole. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake 35 min. or until chicken is done.

From Kraft Foods

Apple Cake

2010-09-23T18:54:00.003-05:00

4 c. peeled, chopped apples
2 c. sugar
2 c. flour
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 eggs
3/4 c. vegetable oil
2 tsp. vanilla
1 c. chopped pecans

Preheat oven to 350 degrees. In large bowl, stir together apples and sugar. Add dry ingredients; stir well. In separate bowl, beat eggs, oil, and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans. Pour into greased 9 x 13 inch pan. Bake 50 minutes or until cake springs back when lightly pressed. Serve topped with a scoop of ice cream, then drizzle warm apple dessert sauce over all. (Good without ice cream too.)

APPLE DESSERT SAUCE:

1 c. sugar
1/2 c. butter
1/2 c. evaporated milk
1 tsp. vanilla

Place all ingredients in saucepan; stir. Bring to boil over medium high heat and cook 3 minutes. Serve warm over apple cake.

** The cake was good, the sauce so-so, next time I may try a different sauce

From www.cooks.com

Cheese Ball

2010-09-13T18:52:00.004-05:00

8oz cream cheese
8 green onion tops
1 pkg dried beef
1/2 tsp Worcestershire sauce

Chop the dried beef. Mix the cream cheese, onions, 3/4 the package dried beef and Worcestershire sauce together. Form into a ball. Roll through the rest of the dried beef.

Grilled Taco-Spiced Chicken

2010-08-30T20:20:00.001-05:00

From Betty Crocker

2 tablespoons taco seasoning mix (from 1-oz package)
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
1/4 cup barbecue sauce
2 tablespoons chili sauce
1/2 teaspoon ground cumin

1. Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
2. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3. Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.

Grilled Pineapple

2010-08-25T13:26:00.000-05:00

1 fresh pineapple - peeled, cored and cut into rings (don't use canned)
1/4 cup canned coconut milk
1/2 cup cinnamon sugar

Preheat a grill for medium heat. When the grill is hot, lightly oil the grate.
Place the coconut milk and cinnamon sugar into separate dishes. Dip slices of pineapple into coconut milk, then coat in cinnamon sugar.
Grill slices for 6 minutes on each side. Remove to plates, and serve.

From All Recipes

Hershey's Chocolate Cake

2010-08-22T20:30:00.002-05:00

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil (I used 1/4 oil and 1/4 applesauce)
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

I didn't have enough cocoa leftover for the frosting. So 20 minutes into baking I sprinkled chopped up Hershey's bars over cake.

15 Minute Marinated Chicken

2010-08-19T19:08:00.000-05:00

* 1/4 cup Dijon mustard
* 2 tablespoons fresh lemon juice
* 1 1/2 teaspoons Worcestershire sauce
* 1/2 teaspoon dried tarragon
* 1/4 teaspoon pepper
* 4 boneless, skinless chicken breast halves

Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.

Beef & Cheese Manicotti

2010-08-18T19:46:00.001-05:00

A Giada recipe from Food Network

* 4 teaspoons olive oil
* 1 medium onion, coarsely chopped
* 1 pound ground beef
* Salt and freshly ground black pepper
* 14 (8-ounce package) manicotti
* 1 (15-ounce) container whole-milk ricotta
* 3 cups shredded mozzarella
* 1 cup grated Parmesan
* 2 tablespoons chopped fresh Italian parsley leaves
* 2 garlic cloves, minced
* 3 cups marinara sauce
* 2 tablespoons butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Grilled Savory Cheese Potatoes

2010-08-17T12:53:00.002-05:00

4 cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1/2 cup ranch dressing
1 cup shredded American-Cheddar cheese blend (4 oz)
2 tablespoons grated Parmesan cheese

Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with dressing; mix gently. Sprinkle with cheese blend.
Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packet on grill over medium heat. Cover grill; cook 20 to 25 minutes, rotating packet occasionally, until potatoes are tender. Place packet on serving platter. Cut large X across top of packet; carefully fold back foil. Sprinkle with Parmesan cheese.

Sour Cream Burgers

2010-08-17T12:49:00.004-05:00

2 pounds ground beef
1 cup sour cream
1/2 (1 ounce) envelope dry onion soup mix (original recipe called for 1, but the
flavor was too strong for us)
1/2 cup dry bread crumbs
1/8 teaspoon pepper

In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.

Preheat a grill for medium heat. Form the ground beef into 8 balls, and flatten into patties.

Grill the patties for 6 to 8 minutes per side, or until well done.

Best Big, Fat, Chewy Chocolate Chip Cookies

2010-08-14T20:39:00.003-05:00

* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or
line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white
sugar until well blended. Beat in the vanilla, egg, and egg yolk until light
and creamy. Mix in the sifted ingredients until just blended. Stir in the
chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a
time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are
lightly toasted. Cool on baking sheets for a few minutes before transferring
to wire racks to cool completely.

From All Recipes

Rosemary Ranch Chicken Kabobs

2010-07-23T19:20:00.002-05:00

* 1/4 cup olive oil
* 1/2 cup ranch dressing
* 3 tablespoons Worcestershire sauce
* 1 tablespoon minced fresh rosemary
* 1 teaspoons salt
* 1 teaspoon lemon juice
* 1 teaspoon white vinegar
* 1/4 teaspoon ground black pepper, or to taste
* 1 tablespoon white sugar, or to taste (optional)
* 4-5 skinless, boneless chicken breast halves - cut into 1 inch cubes

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

** I didn't have skewers for kabobs, so I just marinated chicken breasts and they were great!

From All Recipes

Crock Pot Ranch Potatoes

2010-07-23T19:17:00.001-05:00

2 1/2 lbs small red or russet potatoes, quartered
1 (8 ounce) container sour cream
1 ( 1/4 ounce) package buttermilk ranch salad dressing mix
1 (10 1/2 ounce) can condensed cream of chicken soup

Place the cut up potatoes in the crock pot.

In a small bowl, mix together the remaining ingredients and then spoon over the potatoes.

Stir to blend well.

Cover; cook on low setting for 7 hours.

Stir gently before serving.

From: Food.com

Inside-Out Bacon Cheeseburgers

2010-07-20T20:47:00.001-05:00

Ingredients

* 1 pound Ground beef
* 3 tablespoon Ranch Dressing divided
* 4 slices Bacon cooked, crumbled
* 2 slices Cheddar quartered
* 4 Hamburger Buns lightly toasted

Preheat grill to medium heat

Mix ground beef with 2 tbsp of the dressing. Shape into 8 thin patties

Mix remaining 1 tbsp dressing with the crumbled bacon

Spoon about 1 tbsp of the bacon mixture onto the center of each of 4 of the patties

Top with 2 cheese quarters and second patty

Pinch edges of patties together to seal

Grill patties 7 to 9 minutes on each side or until cooked through (160 deg F)

Homemade Oreo Cookies

2010-07-14T17:32:00.000-05:00

1 package of devil's food cake mix
2 eggs
3/4 cup of shortening

blend all together at once.
roll soft dough in small balls
on a cookie sheet.
(don't press down,
keep balls intact before baking)

bake at 350 degrees

for 8 minutes

frosting for the middle:
8 oz. cream cheese
1/2 stick of butter
2 tsp. vanilla
2 to 4 c. powdered sugar
mix until smooth.

when cookies are cool:
frost backs of cookies
and make sandwich with another cookie.

Banana Chocolate Chip Muffins

2010-07-11T08:18:00.000-05:00

* 1/4 cup butter, softened
* 1/2 cup sugar
* 1/2 teaspoon vanilla extract
* 1/2 cup mashed banana
* 2 tablespoons sour cream
* 1 eggs, lightly beaten
* 1 cup all-purpose flour
* 3/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

2. In a bowl, cream together the butter, sugar, and vanilla. Mix in banana and sour
cream. Stir in the eggs. In a separate bowl, mix the flour, baking powder, and
baking soda. Mix dry ingredients into the banana mixture until evenly moist. Fold
in chocolate chips. Transfer batter to the prepared muffin cups, filling each cup
about 3/4 full.

3. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of
a muffin comes out clean.

Grilled Smoky Cheddar Potato Pack

2010-07-08T20:00:00.002-05:00

4 medium potatoes, cut into 1-inch chunks
1/2 teaspoon salt
2 tablespoons butter or margarine
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons Bac~Os® bacon flavor chips
2 medium green onions, sliced (2 tablespoons)

1. Heat coals or gas grill for direct heat. Place potatoes on 30x18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese, onions and bacon chips.

2. Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender.

* I diced my potatoes up smaller and they cooked up in 30 min. Also good without the Baco's

From Betty Crocker

Strawberry Swirl Cake

2010-06-28T16:10:00.002-05:00

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) strawberry jello
2/3 cup Sour Cream
2/3 cup powdered sugar
8oz Cool Whip
1-1/2 cups sliced strawberries

PREHEAT oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.

BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.

MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.

From Kraft Foods

Zesty Slow Cooker Barbecue Chicken

2010-06-26T12:34:00.001-05:00

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

From: All Recipes

Chicken Breasts with Creamy Mushroom Gravy

2010-05-21T14:10:00.001-05:00

4 boneless skinless chicken breasts (4 oz each)
1/2 cup Bisquick mix
1/2 teaspoon garlic powder
1 egg
3 tablespoons vegetable oil
1 1/2 cups sliced fresh mushrooms
3 tablespoons Bisquick mix
2 medium green onions, sliced (2 tablespoons)
1 cup milk
1 1/2 teaspoons soy sauce

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. In shallow dish, stir 1/2 cup Bisquick mix and the garlic powder. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture.

3. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook about 3 minutes or until golden brown. Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is no longer pink in center. Remove to serving platter; cover to keep warm.

4. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until browned. Add 3 tablespoons Bisquick mix and the onions; cook and stir until mixed. Stir in milk and soy sauce. Cook until mixture is thick and bubbly. Serve over chicken.

Sweet Grilled Peaches

2010-05-15T20:46:00.002-05:00

16oz bag frozen peaches
1/2 cup honey
1 Tbsp cinnamon

1. Preheat a grill for medium heat.

2. Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon. Close up the foil, sealing tightly.

3. Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through. Carefully open the packet, and serve.

Taken from All Recipes

Grilled Brown Sugar Pork Chops

2010-05-15T20:43:00.001-05:00

1/2 cup brown sugar
1/2 cup apple juice
3 Tbsp soy sauce
1/2 tsp ground ginger
salt/pepper to taste

In a small saucepan, combine brown sugar, apple juice, soy sauce, ginger, salt , and pepper. Bring to boil. Use as a marinade with pork chops.

Grill until fully cooked.

Southern Oven "Fried" Chicken

2010-05-14T19:41:00.002-05:00

1/2 cup buttermilk (or 1/2 cup milk + 1 tsp vinegar)
1/2 cup crushed cornflakes
3 Tbsp flour
1/4 tsp salt
1/4 tsp pepper
2 lbs chicken parts skinned
4 tsp canola oil

1. Preheat oven to 400, spray a large baking sheet with nonstick cooking spray.

2. Pour the buttermilk into a large shallow bowl. On a sheet of wax paper or pie plate, combine the corn flakes, flour, salt & pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 min longer.

WW Points: 5 (per 2 pieces)

Zesty Grilled Chops

2010-04-18T18:31:00.001-05:00

Ingredients

* 3/4 cup soy sauce
* 1/4 cup lemon juice
* 1 tablespoon chili sauce
* 1 tablespoon brown sugar
* 1/4 teaspoon garlic powder
* 6 rib or loin pork chops (3/4 inch thick)

Directions

1. In a large resealable plastic bag or shallow glass container, combine the first five ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add pork chops to remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.
2. Drain chops, discarding marinade. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

From All Recipes

Striped Delight Dessert

2010-04-10T15:56:00.001-05:00

35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided
2 pkg. (3.9 oz. each) Chocolate Instant Pudding
3-1/4 cups cold milk

PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.

BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

Easter Bunny Cake

2010-04-08T21:27:00.004-05:00

No recipe needed: bake a cake and decorate it however you want :)

Chick Cupcakes

2010-04-02T19:44:00.002-05:00

I made these today for Rylee to take to daycare. I found them on the McCormick Website

1 container (16 ounces) vanilla frosting
Food coloring
2 cups flaked coconut
12 unfrosted cupcakes
12 plain donut holes
12 pieces candy corn or 6 orange jelly beans, halved lengthwise
Miniature semi-sweet chocolate chips

1. Tint frosting yellow, using 18 drops yellow food color. Place coconut in resealable plastic bag. Add 12 drops yellow food color to coconut in bag; shake until coconut is evenly tinted.

2. Spread top of each cupcake with tinted frosting. Press opposite sides of each cupcake into tinted coconut. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the chick’s head.

3. Press coconut on top of the head for feathers. Insert a candy corn or jelly bean half into the face for the beak. Use the chocolate chips for the eyes.

Pioneer Woman's Chocolate Sheet Cake

2010-03-27T16:32:00.003-05:00

Ingredients

Cake:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

Frosting:
1/2 cups Finely Chopped Pecans (optional)
1 3/4 sticks Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound Powdered Sugar

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

From: The Pioneer Woman Cooks

Sloppy Joe Turnovers

2010-03-25T21:33:00.000-05:00

Ingredients:
1 lb. ground beef
1/4 c. onion
1/2 c. ketchup
1/4 c. sour cream
1/2 tsp. salt
1/4 tsp. garlic powder
10 oz. can refrigerated flaky biscuits

Heat oven to 375
Brown ground beef & onion in skillet
Add ketchup, sour cream, salt & garlic powder
Simmer for 2 minutes
Roll out biscuits (just stretch them out a bit w/ your hands)
Place heaping spoonful of meat mixture in the center of each biscuit
Fold over the biscuit to cover meat & seal edges w/ a fork
Cut a slit on the top of biscuit
Bake turnovers on a cookie sheet for 15-20 minutes or until golden brown on top.

From Stef G :)

Quick Chicken Cutlets

2010-03-17T19:10:00.003-05:00

Ingredients

* 4 boneless, skinless chicken breasts (about 6 ounces each)
* 2/3 cup fine dry bread crumbs
* 1/3 cup freshly grated Parmesan
* 2 teaspoons dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon salt

* 1/8 teaspoon pepper
* 1 egg, beaten
* 2 tablespoons milk
* 1/2 cup flour
* 2 to 4 tablespoons olive oil for frying

Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry.

Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out, to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.

Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.

Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

Dip both sides of the floured cutlet in the egg mixture.

Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.

Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side until the chicken is browned and cooked through, turning once. Remove the cutlets from the heat and serve.

From Family Fun

Coleslaw

2010-03-17T11:53:00.001-05:00

Dump a bag of cole slaw mix into a large bowl.

In a smaller bowl, whisk together:
1/2 cup mayonnaise
2 tbsp cider vinegar
2 tbsp fat free milk
1/2 tsp sugar
1/2 tbsp celery salt

Pour dressing over shredded cabbage mix and toss

From 3 Pugs and a Baby

Fried Rice

2010-03-14T18:57:00.002-05:00

2 eggs slightly beaten
4 TBSP oil
1/2 cup green onion
4 cups cold rice
1/2 tsp sugar
3 TBSP soy sauce

Scramble eggs slightly in one TBSP oil. Remove the eggs from the pan and set aside. Heat remaining oil and add the green onion, stirring a few times until slightly softened. Add rice and fry for a few minutes, stirring well. Add sugar and soy sauce, stir well, making sure the rice is coated with the sauce. Add the eggs, breaking into small pieces while mixing.

Sweet & Sour Chicken

2010-03-14T18:52:00.002-05:00

3-4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Directions
Cut boneless chicken breasts into chunks. Season with salt and pepper.
Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce Ingredients
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Directions
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Courtesy of MrsReady :)

Strawberry Cheese Danish

2010-03-14T10:34:00.004-05:00

As you can see my glaze is pink, a special request by Rylee :)

I found this one in a Taste of Home Magazine

Ingredients

* 1 tube (8 ounces) refrigerated crescent rolls
* 4 ounces cream cheese, softened
* 1/4 cup sugar
* 2 tablespoons lemon juice
* 8 teaspoons strawberry preserves or flavor of your choice

GLAZE:
* 1/4 cup confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1 to 2 teaspoons milk

Directions

* Separate dough into four rectangles; seal perforations. On a lightly floured surface, roll each into a 7-in. x 3-1/2-in. rectangle. In a small bowl, combine cream cheese, sugar and lemon juice until smooth; spread over rectangles. Roll up from a long side; pinch edges to seal. Holding one end, loosely coil each.
* Place on an ungreased baking sheet. Top each coil with 2 teaspoons preserves. Bake at 350° for 15-20 minutes or until golden brown.
* For glaze, in a bowl, combine confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over top. Yield: 4 servings.

This was a little too sweet for my liking, but Jeff and Rylee thought they were perfect. Next time I make them I may try 1/2 the amount of cream cheese filling and see if I like that better.

WW Crock Pot Chicken Stroganoff

2010-03-10T18:40:00.003-06:00

1 lb boneless skinless chicken breasts, frozen
1 can fat free cream of mushroom soup
16oz fat free sour cream
1 envelope dry onion soup mix

- Place frozen chicken in bottom of the crock pot
- Mix soup, sour cream and onion soup mix. Pour over chicken
- Cook on low 7-8 hours.

Makes 6 servings, each serving 4 ww points

I added another 1/4 cup sour cream before serving. I served with noodles, but that will add more points.

Crunchy Garlic Chicken

2010-02-23T19:25:00.001-06:00

4 Tbsp butter
2 Tbsp milk
1 Tbsp chives
Dash of salt
1/2 tsp garlic powder
1 1/2 cups crushed Corn Flakes
2 Tbsp parsley
1/2 tsp paprika

In one bowl mix: 2 Tbsp butter, milk, chives, salt and garlic powder

In another bowl mix: Corn Flakes, parsley, paprika

Dip chicken into milk mixture, then coat evenly with Corn Flake mixture. Place in baking pan. Drizzle with the other 2 Tbsp melted butter.

Bake uncovered at 425 until chicken is cooked through, anywhere from 20-30 min.

Banana Crumb Muffins

2010-02-21T08:45:00.005-06:00

Ingredients

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Another taken from AllRecipes

Goulash

2010-02-19T19:01:00.002-06:00

2lbs hamburger
1 chopped onion
2 tsp garlic
salt & pepper
2 large cans stewed tomatoes
1 can tomato sauce
Italian seasoning - generous
1 Tbsp sugar
1 box elbow macaroni

Brown meat, onion and garlic. Add salt & pepper, tomatoes and tomato sauce. Stir in herbs. Simmer 10-15 minutes. Add sugar and cooked noodles. Pour in enough water - enough to almost cover the mixture. Cook through, adding water when necessary.

Recipe from Elliesmomma

Slow Cooker Buffalo Chicken Sandwiches

2010-02-07T22:12:00.002-06:00

* 4 skinless, boneless chicken breast halves
* 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
* 1/2 (1 ounce) package dry ranch salad dressing mix
* 2 tablespoons butter
* 6 hoagie rolls, split lengthwise

1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

We aren't big fans of spice so I used 1/2 buffalo wing sauce and 1/2 bbq sauce.

Taken from All Recipes

Easy Stromboli

2010-02-07T15:11:00.001-06:00

1 loaf frozen bread dough, thawed
2 eggs, seperated
1 Tbsp oil
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp pepper
4oz package sliced pepperoni
8oz package mozzarella cheese
1 Tbsp Parmesan cheese

Roll out bread dough into 12x15 rectange, set aside
Combine egg yolks, oil and spices ogether, spread over the dough
Arrange pepperoni and mozzarella cheese on top, sprinkle with parmesan cheese.
Roll up; place seam side down on a baking sheet. Brush with egg whites
Bake at 350 for 30-40 minutes

Creamy Chicken & Cheddar Rice

2010-01-18T18:27:00.002-06:00

Found on the Kraft website

1 lb. boneless skinless chicken breasts, cut into strips
1 tsp. garlic powder
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 soup can milk
1-1/2 cups instant white rice, uncooked
2 cups chopped fresh broccoli
1 cup Shredded Cheddar Cheese (we like it cheesy so I use more)
salt and pepper to taste

SPRAY nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.

ADD soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.

STIR in 1/2 cup of the cheese; sprinkle with remaining cheese.

French Breakfast Puffs

2010-01-08T09:02:00.004-06:00

There is nothing healthy about these, but they are oh so good!

Puffs:
3 cups flour
3 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk

Coating:
2 sticks butter
1 1/2 cups sugar
3 tsp ground cinnamon

In a large bowl stir together the flour, baking powder, salt and nutmeg. Set aside

In a seperate bowl cream together the sugar and shortening. Add the eggs and mix again.

Alternate adding 1/3 of the flour mixture and 1/3 of the milk to the creamed mixture. Beat well after each addition.

Fill muffin cups 2/3 full (recipe said makes 12 muffins, but I easily got 16 out of mine and they were still huge!). Bake at 350 for 20-25 min.

To make the coating, melt the butter in a bowl or glass pan. Mix the cinnamon and sugar.

Dip the warm muffins in the butter, coating thoroughly, then roll in the cinnamon/sugar mixture.

**Can freeze and reheat later

Found in: The Pioneer Woman Cooks