Makes 4 Servings
Weight Watcher Points - 5 Points
1 bag (16 ounces) lettuce or 1 small head lettuce, torn into bite-
size pieces (6 cups)
1 1/2cups cut-up cooked chicken (9 ounces)
1 tomato, cut into eighths
1/3cup Thousand Island dressing
1/3 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
Hard-cooked egg slices, if desired
Toss lettuce, chicken and tomato in large salad bowl; refrigerate. Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.
Source: http://www.bettycrocker.com
Spring Blossoms
Thursday, January 17, 2008
Old Fashioned Meat Loaf
Makes 8 servings
Weight Watcher Points - 4 Points
1 sm. onion
2 eggs
1/2 c. dry crumbs
2 tbsp. parsley
1 tsp. thyme
3 slices bacon (optional)
1 clove garlic
1 1/2 lbs. ground beef
1/4 c. tomato puree
1 tsp. salt
Pinch pepper
Preheat oven to 350 degrees. Chop onion and garlic. Beat eggs to mix and add all ingredients except bacon and mix until combined. Pack beef mixture into loaf pan and cover with bacon slices. Bake until browned 1 to 1-1/4 hours. Let stand 10 minutes before slicing.
Weight Watcher Points - 4 Points
1 sm. onion
2 eggs
1/2 c. dry crumbs
2 tbsp. parsley
1 tsp. thyme
3 slices bacon (optional)
1 clove garlic
1 1/2 lbs. ground beef
1/4 c. tomato puree
1 tsp. salt
Pinch pepper
Preheat oven to 350 degrees. Chop onion and garlic. Beat eggs to mix and add all ingredients except bacon and mix until combined. Pack beef mixture into loaf pan and cover with bacon slices. Bake until browned 1 to 1-1/4 hours. Let stand 10 minutes before slicing.
Southwestern Tator Tot Casserole
Makes 8 Servings
Weight Watcher Points - 6 Points
1 pound lean ground beef
1/2 cup white onion, chopped
1 pound frozen tator tots
1 can low fat cream of mushroom soup
1 small can mild chiles
Brown onion and ground beef in nonstick skillet. Drain off excess fat. Place hamburger and onion mixture in casserole dish. Place
tator tots on top of mixture. Add mushroom soup and chiles on top of tator tots. Cover and bake in oven at 350 degrees for 30 minutes.
Weight Watcher Points - 6 Points
1 pound lean ground beef
1/2 cup white onion, chopped
1 pound frozen tator tots
1 can low fat cream of mushroom soup
1 small can mild chiles
Brown onion and ground beef in nonstick skillet. Drain off excess fat. Place hamburger and onion mixture in casserole dish. Place
tator tots on top of mixture. Add mushroom soup and chiles on top of tator tots. Cover and bake in oven at 350 degrees for 30 minutes.
CHICKEN BREAST WITH HONEY WINE SAUCE
1 cup white wine
4 T soy sauce
1/4 t garlic powder
1 lb. chicken strips
1/2 cup flour
1 t salt
1/2 t pepper
4 T oil
1/2 cup honey
Mix wine, soy, and garlic. Add chicken and marinate for 1 hr in fridge. Drain. Mix flour, salt, and pepper. Dredge chicken. Heat oil in skillet until hot. Add chicken and cook turning until brown on all sides. Add honey to the reserved marinade and pour over chicken. Cover and simmer 15 to 20 minutes or until tender. place on cooked rice and spoon sauce over
RECIPE BY: Nancy's Kitchen
4 T soy sauce
1/4 t garlic powder
1 lb. chicken strips
1/2 cup flour
1 t salt
1/2 t pepper
4 T oil
1/2 cup honey
Mix wine, soy, and garlic. Add chicken and marinate for 1 hr in fridge. Drain. Mix flour, salt, and pepper. Dredge chicken. Heat oil in skillet until hot. Add chicken and cook turning until brown on all sides. Add honey to the reserved marinade and pour over chicken. Cover and simmer 15 to 20 minutes or until tender. place on cooked rice and spoon sauce over
RECIPE BY: Nancy's Kitchen
Wednesday, January 16, 2008
TUNA-RICE CASSEROLE
2 cans condensed cream of mushroom soup
1 1/2 cups milk
1/2 cup water
1 tablespoon butter or margarine
1/2 teaspoon black pepper
2 - 6 oz. cans tuna -- drained and flaked
1-10 oz. pkg. frozen green peas
1 1/2 cups uncooked long-grain converted rice
1 can French-fried onions
Preheat the oven to 350 degrees. In a 2 1/2-quart casserole dish,
combine the soup, milk, water, butter, and pepper; mix well. Stir in the
tuna, peas, and rice. Cover and bake for 1 hour and 15 minutes. Uncover
and top with French-fried onions; bake for 5 to 7 more minutes, or until
the onions are golden and casserole is bubbly.
Serves 4
CROCKPOT SCALLOPED POTATOES
INGREDIENTS:
8 medium potatoes, sliced 1/8-inch thick
16 ounces shredded Cheddar cheese
bacon bits to taste
salt and pepper
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup milk
PREPARATION:
Spray crockpot with non-stick cooking spray.
Mix cream of chicken soup with 1/2 cup milk.
Layer in the slow cooker/Crock Pot:
Potato slices (about 1/8" thick), cheddar cheese, bacon bits, salt & pepper, soup mixture.
Top the entire crock with soup mixture.
Continue to layer those ingredients until the crock was full, then cover and cook on LOW for 9 to 11 hours.
8 medium potatoes, sliced 1/8-inch thick
16 ounces shredded Cheddar cheese
bacon bits to taste
salt and pepper
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup milk
PREPARATION:
Spray crockpot with non-stick cooking spray.
Mix cream of chicken soup with 1/2 cup milk.
Layer in the slow cooker/Crock Pot:
Potato slices (about 1/8" thick), cheddar cheese, bacon bits, salt & pepper, soup mixture.
Top the entire crock with soup mixture.
Continue to layer those ingredients until the crock was full, then cover and cook on LOW for 9 to 11 hours.
Georgia Peach Bread
INGREDIENTS:
1 1/2 cups granulated sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cup chopped pecans or walnuts
PREPARATION:
In a large mixing bowl, cream sugar and shortening until light. Add eggs and beat well. Add peach puree and dry ingredients. Blend well. Stir in vanilla and chopped pecans and until blended. Pour into two greased and floured 9x5-inch loaf pans.
1 1/2 cups granulated sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cup chopped pecans or walnuts
PREPARATION:
In a large mixing bowl, cream sugar and shortening until light. Add eggs and beat well. Add peach puree and dry ingredients. Blend well. Stir in vanilla and chopped pecans and until blended. Pour into two greased and floured 9x5-inch loaf pans.
CARAMEL CHEESECAKE
From Kraft Foods, Inc.
Crust:
8 ozs light sour cream
1 1/2 c reduced fat vanilla wafers, crushed
3 tbsps unbleached flour
1/4 c pecans, chopped
1 tbsp pure vanilla extract
3 tbsps light margarine, softened
4 whole eggs
Filling:
1/4 c fat-free caramel topping
32 ozs fat-free cream cheese, softened
1/4 c pecans, chopped
1 c granulated sugar
Preheat oven to 325. Prepare a 9"x13" pan with cooking spray; set aside. To prepare crust, combine wafers, 1/4 cup pecans, and margarine. Mix until crumbly. Press mixture onto bottom of prepared pan; set aside. In another mixing bowl, combine cream cheese, sugar, sour cream, flour, vanilla extract, and eggs. Mix until smooth. Pour over crust in pan. Bake for 45 minutes, or until center is firm. Cool. Refrigerate four hours. Drizzle top with caramel topping and sprinkle with remaining pecans
CRANBERRY BARS
From Gold Medal Betty Crocker Special Edition COOKIES & BARS
BARS:
1-½ cups granulated sugar
¾ cup butter or margarine, softened
2 tsps vanilla
2 eggs
2-¼ cups Gold Medal all purpose flour
1 tsp baking soda
¼ tsp salt
1 (10 oz) pkg frozen cranberry-orange sauce, thawed
CREAM CHEESE FROSTING:
1/3 cup butter or margarine, softened
1 (3 oz) pkg cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
About 1 tblsp milk
½ cup chopped walnuts
Heat oven to 350F. Spray bottom & sides of 15” X 10” X 1” pan with cooking spray.
In large bowl with elec mixer on med speed, beat granulated sugar, ¾ cup butter/margarine, 2 tsps vanilla& eggs, scraping bowl frequently, until well mixed. On low speed, beat in flour, baking soda& salt; continue beating low speed, scraping bowl frequently, until well mixed. Stir in cranberry-orange sauce. Spread in pan.
Bake 30-40 mins or until edges are golden brown. Cool completely in pan on wire rack, about 30 mins.
In small bowl on med speed, beat 1/3 cup butter/margarine, cream cheese & 1 tsp vanilla, scraping bowl frequently, until well mixed. Continue beating on low speed, gradually adding powdered sugar & enough milk until spread able. Spread frosting over bars; sprinkle with walnuts. Cut ing 8 rows by 6 rows. Store covered in refrigerator..
BARS:
1-½ cups granulated sugar
¾ cup butter or margarine, softened
2 tsps vanilla
2 eggs
2-¼ cups Gold Medal all purpose flour
1 tsp baking soda
¼ tsp salt
1 (10 oz) pkg frozen cranberry-orange sauce, thawed
CREAM CHEESE FROSTING:
1/3 cup butter or margarine, softened
1 (3 oz) pkg cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
About 1 tblsp milk
½ cup chopped walnuts
Heat oven to 350F. Spray bottom & sides of 15” X 10” X 1” pan with cooking spray.
In large bowl with elec mixer on med speed, beat granulated sugar, ¾ cup butter/margarine, 2 tsps vanilla& eggs, scraping bowl frequently, until well mixed. On low speed, beat in flour, baking soda& salt; continue beating low speed, scraping bowl frequently, until well mixed. Stir in cranberry-orange sauce. Spread in pan.
Bake 30-40 mins or until edges are golden brown. Cool completely in pan on wire rack, about 30 mins.
In small bowl on med speed, beat 1/3 cup butter/margarine, cream cheese & 1 tsp vanilla, scraping bowl frequently, until well mixed. Continue beating on low speed, gradually adding powdered sugar & enough milk until spread able. Spread frosting over bars; sprinkle with walnuts. Cut ing 8 rows by 6 rows. Store covered in refrigerator..
BANANA PUDDING BUNDT CAKE
1 (18.25-ounce) box yellow cake mix
1 (3-ounce) package instant banana pudding mix
4 large eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed banana
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup walnuts, finely chopped
1. Preheat oven to 350*F (175*C). Grease and flour bundt pan and set aside.
2. In large bowl combine cake mix, pudding mix, eggs, water, vegetable oil and banana. Beat with electric mixer for 2 minutes. Pour into prepared bundt pan.
3. Bake for 50 to 55 minutes or until cake tests done. Cool cake on a wire rack for 15 minutes. Remove cake and continue to cool on rack.
4. To Make Glaze: Beat together powdered sugar, milk and vanilla in a bowl until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake. Sprinkle chopped nuts over icing, if desired.
Makes 1 bundt cake.
rECIPE BY: Cooking with Haggermaker
1 (18.25-ounce) box yellow cake mix
1 (3-ounce) package instant banana pudding mix
4 large eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed banana
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup walnuts, finely chopped
1. Preheat oven to 350*F (175*C). Grease and flour bundt pan and set aside.
2. In large bowl combine cake mix, pudding mix, eggs, water, vegetable oil and banana. Beat with electric mixer for 2 minutes. Pour into prepared bundt pan.
3. Bake for 50 to 55 minutes or until cake tests done. Cool cake on a wire rack for 15 minutes. Remove cake and continue to cool on rack.
4. To Make Glaze: Beat together powdered sugar, milk and vanilla in a bowl until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake. Sprinkle chopped nuts over icing, if desired.
Makes 1 bundt cake.
rECIPE BY: Cooking with Haggermaker
WILD RICE TURKEY CASSEROLE
Great way to use up leftover turkey.
Recipe from Best of Country Casseroles
IngredienWILD RICE TURKEY CASSEROLEts:
6 cups cooked wild rice
3 cups cubed cooked turkey
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
3 celery ribs, sliced
1 1/3 cups sliced fresh mushrooms
1 medium onion, chopped
1 cup (8 ounces) sour cream
1/2 cup butter, melted
1 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine all of the ingredients. Pour into a greased
13x9x2-inch baking dish. Cover and bake at 350° for 45 minutes. Uncover
and bake 15 minutes longer or until lightly browned.
Recipe from Best of Country Casseroles
IngredienWILD RICE TURKEY CASSEROLEts:
6 cups cooked wild rice
3 cups cubed cooked turkey
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
3 celery ribs, sliced
1 1/3 cups sliced fresh mushrooms
1 medium onion, chopped
1 cup (8 ounces) sour cream
1/2 cup butter, melted
1 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine all of the ingredients. Pour into a greased
13x9x2-inch baking dish. Cover and bake at 350° for 45 minutes. Uncover
and bake 15 minutes longer or until lightly browned.
MEAT LOAF
4 slices white bread, torn into pieces
1 3/4 pounds ground beef
3/4 pound ground pork
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup fresh flat-leaf parsley
1 large egg
3/4 cup ketchup
4 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 tablespoons packed light-brown sugar
Directions
Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.
CHOCOLATE - PEANUT BROWNIE CUP
1/2 c Flour
1/2 c Sugar
3 tb Cocoa
1/4 ts Baking soda
6 tb Peanut butter -- creamy or cr
2 tb Milk
1 Egg, large
1/2 c Chocolate chips
1 c Marshmallows, miniature
Combine flour, sugar,cocoa, and soda. Stir in butter,
milk,and egg. Mix until well blended. Stir in
chocolate chips and marshmallows. Divide between 6
buttered custard cups. Space evenly in circle in the
Microwave. Cook uncovered at full power for 3 minutes,
rotating each one half way through. Let stand for 3
mins before serving. Warm or cold.
1/2 c Sugar
3 tb Cocoa
1/4 ts Baking soda
6 tb Peanut butter -- creamy or cr
2 tb Milk
1 Egg, large
1/2 c Chocolate chips
1 c Marshmallows, miniature
Combine flour, sugar,cocoa, and soda. Stir in butter,
milk,and egg. Mix until well blended. Stir in
chocolate chips and marshmallows. Divide between 6
buttered custard cups. Space evenly in circle in the
Microwave. Cook uncovered at full power for 3 minutes,
rotating each one half way through. Let stand for 3
mins before serving. Warm or cold.
COMMON SERVING SIZES
Use the guide below to help you estimate some common serving sizes.
Food What one serving looks like
3 ounces of meat, poultry or fish a deck of playing cards
1/2 cup of fruit, veggies, pasta or rice half a baseball
1 ounce of cheese size of your thumb
1 cup of cereal size of your fist
1 slice of bread a cassette tape
1 cup of salad greens a baseball
1 medium fruit a baseball
1 cup serving of milk or yogurt size of your fist
Food What one serving looks like
3 ounces of meat, poultry or fish a deck of playing cards
1/2 cup of fruit, veggies, pasta or rice half a baseball
1 ounce of cheese size of your thumb
1 cup of cereal size of your fist
1 slice of bread a cassette tape
1 cup of salad greens a baseball
1 medium fruit a baseball
1 cup serving of milk or yogurt size of your fist
STUFFED ZUCCHINI
STUFFED ZUCCHINI
4 medium zucchini (halved lengthwise)
3 tablespoons butter
3/4 cup fine minced onions
3 small cloves garlic
3 eggs beaten
1/2 cup crumbled feta cheese
3/4 cup grated Swiss cheese
2 tablespoons chopped parsley
1 tablespoon fresh chopped dill (or 3/4 teaspoon dried dill weed)
1 1/2 tablespoons flour
salt and pepper to taste
paprika
Scoop out the inside of zucchini to leave half inch rim. Chop the scooped zucchini into bits and cook in butter with onions and garlic until onions are soft.
Combine sautéed ingredients with flour, cheeses, herbs and eggs. Salt and pepper to taste.
Fill each zucchini with mixture and dust with paprika. Bake at 375° for 30 minutes until solidified
REUBEN CASSEROLE
Easy casserole version of a favorite sandwich.
3 cups hot water
1 cup milk
1/4 cup margarine or butter
1 tablespoon yellow mustard
1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
1 tablespoon caraway seed, if desired
1. Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches.
2. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
3. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed.
4. Bake uncovered about 20 minutes or until cheese is golden brown. High Altitude (3500-6500 ft) Increase bake time to about 25 minutes.
THREE CHEESE PASTA CASSEROLE
1 lb shell pasta
1/2 onion, chopped
2 ounces sliced ham, pancetta or canadian bacon
1/2 cup fire roasted red peppers, chopped
1 cup chicken stock
1 teaspoon sage
1/2 teaspoon cayenne pepper
4 tablespoons fresh Italian parsley
1 cup ricotta cheese, grated
1 cup parmigiano reggiano cheese, grated
1 cup mozzerella cheese, grated
1 egg, beaten
salt, pepper
Prepare shell pasta according to directions, but remove from heat
and drain when slightly undercooked (about 10 minutes). Meanwhile,
saute onion in 1/2 cup chicken stock about 4 minutes till tender.
Add ham, continue to cook 2 minutes. Add peppers, remaining chicken
stock, sage, cayenne pepper and parsley, salt and pepper. Simmer
and reduce slightly, then remove from heat. Combine ricotta, 1/2
cup parmigiano cheese, egg, salt and pepper in separate bowl for
filling. Combine pasta and ham/pepper sauce. In oven-proof
casserole dish, layer 1/2 pasta mixture, the ricotta filling, and
the remainder of the pasta mixture. Top with the mozzerella, the
reamaining 1/2 cup parmigiano cheese, salt and pepper.
Bake at 400 degrees for 25 minutes or so till golden brown and
bubbly. Allow to cool 5 minutes before serving. Serves 4-8.
RECIPE BY: Recipe Achieve
1/2 onion, chopped
2 ounces sliced ham, pancetta or canadian bacon
1/2 cup fire roasted red peppers, chopped
1 cup chicken stock
1 teaspoon sage
1/2 teaspoon cayenne pepper
4 tablespoons fresh Italian parsley
1 cup ricotta cheese, grated
1 cup parmigiano reggiano cheese, grated
1 cup mozzerella cheese, grated
1 egg, beaten
salt, pepper
Prepare shell pasta according to directions, but remove from heat
and drain when slightly undercooked (about 10 minutes). Meanwhile,
saute onion in 1/2 cup chicken stock about 4 minutes till tender.
Add ham, continue to cook 2 minutes. Add peppers, remaining chicken
stock, sage, cayenne pepper and parsley, salt and pepper. Simmer
and reduce slightly, then remove from heat. Combine ricotta, 1/2
cup parmigiano cheese, egg, salt and pepper in separate bowl for
filling. Combine pasta and ham/pepper sauce. In oven-proof
casserole dish, layer 1/2 pasta mixture, the ricotta filling, and
the remainder of the pasta mixture. Top with the mozzerella, the
reamaining 1/2 cup parmigiano cheese, salt and pepper.
Bake at 400 degrees for 25 minutes or so till golden brown and
bubbly. Allow to cool 5 minutes before serving. Serves 4-8.
RECIPE BY: Recipe Achieve
Tuesday, January 15, 2008
COCONUT APRICOT BARS
2 eggs 1/4 cup brown sugar (packed)
1/4 cup butter or margarine, softened
1/4 cup water
1 package Betty Crocker lemon cake mix
1 cup flaked coconut
1 cup chopped dried apricots
Cream Cheese Frosting:
3 ounce package cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
Dash salt
2 1/2 cups confectioners' sugar
Red and yellow food color
Preparation Instructions:
Heat oven to 375 degrees. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Beat eggs, sugar, butter, water and half the cake mix (dry) until smooth. Stir in remaining cake mix, the coconut and apricots. Spread in pan. Bake 20 to 25 minutes. Cool; spread with frosting. Cut into bars, 3 x 1 1/2 inches. 30 bars.
Cream Cheese Frosting: Blend cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1 teaspoon at a time. Tint orange with few drops each color.
Note: One can of Betty Crocker orange ready-to-spread frosting will cover the coconut bars.
Chocolate Macaroon Crescent Bars
36 bars
1 (8 oz) can Pillsbury Refrigerated Crescent Rolls
2 cups coconut
1 (14 oz) can sweetened condensed milk (not evaporated)
1/8 - 1/4 teaspoon almond extract
1 (6 oz) package semisweet chocolate chips
2 tablespoons peanut butter
1/2 cup chopped almonds if desired
Heat oven to 375º. Spray 13x9" pan with nonstick cooking spray. Unroll dough into 2 long rectangles. Place in sprayed pan; press over bottom and 1/2" up sides to form crust. Press edges and perforations to seal. Sprinkle coconut over crust. In medium bowl, combine condensed milk and almond extract; mix well. Drizzle over coconut. Bake at 375º for 16-20 minutes or until golden brown. Cool 15 minutes. Melt chocolate chips in small saucepan over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars. Sprinkle with almonds. Refrigerate 1 hour or until chocolate is set. Cut into bars.
Original recipe sent in by Tona
Resubmitted by Mary Alyce in WI
1 (8 oz) can Pillsbury Refrigerated Crescent Rolls
2 cups coconut
1 (14 oz) can sweetened condensed milk (not evaporated)
1/8 - 1/4 teaspoon almond extract
1 (6 oz) package semisweet chocolate chips
2 tablespoons peanut butter
1/2 cup chopped almonds if desired
Heat oven to 375º. Spray 13x9" pan with nonstick cooking spray. Unroll dough into 2 long rectangles. Place in sprayed pan; press over bottom and 1/2" up sides to form crust. Press edges and perforations to seal. Sprinkle coconut over crust. In medium bowl, combine condensed milk and almond extract; mix well. Drizzle over coconut. Bake at 375º for 16-20 minutes or until golden brown. Cool 15 minutes. Melt chocolate chips in small saucepan over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars. Sprinkle with almonds. Refrigerate 1 hour or until chocolate is set. Cut into bars.
Original recipe sent in by Tona
Resubmitted by Mary Alyce in WI
Vienna Cheese Bread
1 lg. loaf French bread
8-12 oz. sliced Swiss cheese
2 tbsp. onion, minced
1 tbsp. dry mustard
1/2 tsp. Lawry's seasoned salt
1 tsp. lemon juice
1/2 lb. butter (2 sticks)
1 tsp. garlic powder
1 tbsp. poppy seeds
Cut the bread in criss crosses. Do not cut all the way through the bread. Fill the slits with cheese. Mix melted butter with other ingredients. Spoon into slits and across the top. Wrap in foil. Bake at 350 degrees for 35 to 40 minutes.
Tona in Bama
8-12 oz. sliced Swiss cheese
2 tbsp. onion, minced
1 tbsp. dry mustard
1/2 tsp. Lawry's seasoned salt
1 tsp. lemon juice
1/2 lb. butter (2 sticks)
1 tsp. garlic powder
1 tbsp. poppy seeds
Cut the bread in criss crosses. Do not cut all the way through the bread. Fill the slits with cheese. Mix melted butter with other ingredients. Spoon into slits and across the top. Wrap in foil. Bake at 350 degrees for 35 to 40 minutes.
Tona in Bama
Sausage Cheese Bread
1 loaf of frozen bread, thawed
1/2 lb. sausage, cooked & drained
1 c. hot pepper cheese
1 egg
1/2 tbsp. parsley flakes
1 c. shredded Mozzarella cheese
Roll bread out flat into rectangle. Layer sausage (cooked and drained), egg-well beaten, 1/2 tablespoon parsley flakes, Mozzarella cheese, hot pepper cheese. Roll layered dough up jelly roll fashion. Secure ends. Tuck all seams on bottom.
Bake 50 to 60 minutes at 350 degrees. Cover with foil last 15 minutes to prevent over browning. Pepperoni may be substituted for sausage. You can add onion, peppers, mushrooms, etc...
Tona in Bama
1/2 lb. sausage, cooked & drained
1 c. hot pepper cheese
1 egg
1/2 tbsp. parsley flakes
1 c. shredded Mozzarella cheese
Roll bread out flat into rectangle. Layer sausage (cooked and drained), egg-well beaten, 1/2 tablespoon parsley flakes, Mozzarella cheese, hot pepper cheese. Roll layered dough up jelly roll fashion. Secure ends. Tuck all seams on bottom.
Bake 50 to 60 minutes at 350 degrees. Cover with foil last 15 minutes to prevent over browning. Pepperoni may be substituted for sausage. You can add onion, peppers, mushrooms, etc...
Tona in Bama
Dream Pie
1 c. flaked coconut
1 can (15- 1/4 oz.) crushed pineapple, in its own juice
1 c. egg substitute
6 packets equal
1 c. low-fat milk
1 tsp. vanilla
1/2 c. reduced fat Bisquick mix
Spray a 9 inch pie pan with non-stick cooking spray. Sprinkle
coconut over bottom of pan. Drain pineapple, reserving juice;
sprinkle pineapple over coconut. Set aside. Put eggs and Sweet One
in a blender and blend well. Add milk to reserved pineapple juice
and pour into blender. Add baking mix and vanilla to ingredients in
blender. Blend on medium speed until well mixed. Pour mixture over
pineapple in pie pan. Bake at 350 degrees for about 35 minutes or
until a knife inserted into center of pie comes out clean.
Refrigerate until served.
1 can (15- 1/4 oz.) crushed pineapple, in its own juice
1 c. egg substitute
6 packets equal
1 c. low-fat milk
1 tsp. vanilla
1/2 c. reduced fat Bisquick mix
Spray a 9 inch pie pan with non-stick cooking spray. Sprinkle
coconut over bottom of pan. Drain pineapple, reserving juice;
sprinkle pineapple over coconut. Set aside. Put eggs and Sweet One
in a blender and blend well. Add milk to reserved pineapple juice
and pour into blender. Add baking mix and vanilla to ingredients in
blender. Blend on medium speed until well mixed. Pour mixture over
pineapple in pie pan. Bake at 350 degrees for about 35 minutes or
until a knife inserted into center of pie comes out clean.
Refrigerate until served.
Lemon Swirl Frosting
1 package (3 oz.) cream cheese, softened
1/2 cup soft butter
4 cups confectioner's sugar
1 tsp vanilla
2-3 tsp. grated lemon peel fresh or #01933 Watkins Lemon Peel)
about 3 tbsp lemon juice
Beat all ingredients until frosting is fluffy and of spreading consistency. If necessary, stir in additional lemon juice, 1 tsp. at a time.
Frosts a 9 x 13 cake or fills and frosts 2 8 or 9 inch layers
1/2 cup soft butter
4 cups confectioner's sugar
1 tsp vanilla
2-3 tsp. grated lemon peel fresh or #01933 Watkins Lemon Peel)
about 3 tbsp lemon juice
Beat all ingredients until frosting is fluffy and of spreading consistency. If necessary, stir in additional lemon juice, 1 tsp. at a time.
Frosts a 9 x 13 cake or fills and frosts 2 8 or 9 inch layers
Monday, January 14, 2008
CHICKEN POT PIE
INGREDIENTS
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® frozen mixed vegetables (from 1-lb bag), thawed
DIRECTIONS
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving
Chocolate Chip Cheesecake Bars (cookie dough tub)
INGREDIENTS:
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1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
DIRECTIONS:
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1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.
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1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
DIRECTIONS:
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1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.
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