Sweet and Sour Popcorn Chicken

I made this for my family and then for my Little Theater Class. It was a big hit both places. This could be used with pork instead of chicken also.

1 medium green pepper, cut into 1 inch pieces
1 small onion, thinly sliced
1 Tbsp vegetable oil
1 can (20 oz) unsweetened pineapple chunks
3 Tbsp white vinegar
2 Tbsp soy sauce
2 Tbsp ketchup
1/3 cup packed brown sugar
2 Tbsp cornstarch
1 pkg (12 oz) frozen popcorn chicken

In a large skillet or wok, stir-fry pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving juice in a 2 cup measuring cup; set pineapple aside. Add enough water to juice to measure 1 1/3 cups, stir in vinegar, soy sauce and ketchup. In a bowl, combine brown sugar and cornstarch. Stir into pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pineapple. Reduce heat; simmer, uncovered for 4-5 minutes or until heated through. Meanwhile, microwave chicken according to package directions. Stir into pineapple mixture. Serve immediately.
Serves 4

Fried Rice

I made this for my family and then for my Little Theater class. It was a big hit both places. Diced ham could be added for Ham Fried Rice.

1 envelope fried rice seasoning
2 Tbs water
2 green onions, chopped
2 Tbsp vegetable oil
1 egg, lightly beaten
3 cups cold cooked instant rice
1/2 cup peas (fresh or frozen)

In a small bowl, combine seasoning mix and water, set aside. In a large skillet or wok stir-fry onions in oil for 2-3 minutes. Add egg, stir until scrambled. Add rice and peas; stir-fry until heated through. Stir in seasoning mixture; stir-fry for 3-4 minutes longer or until heated through. Makes 4 servings

Cherry Chicken

I made this for dinner a couple of days ago when some friends were coming over. I altered a recipe I found in a cookbook I have. It was very good. Everybody asked for the recipe, so here it is. I made it in the crockpot so it was ready when I got home from work.

3 pounds chicken (I used boneless skinless breasts, but you could use whatever you have.)
1/8 teaspoon salt
Dash pepper
Dash lemon pepper
Dash garlic powder
Dash onion powder
1 can cherry pie filling (I used no sugar added pie filling.)
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground mace (If you don't have mace you could use a touch of cinnamon, but the flavor will be a little different.)

Season the chicken with salt, pepper, lemon pepper, garlic powder, and onion powder. Coat a large skillet with cooking spray. Brown the chicken over medium heat on both sides.

In a 3 quart slow cooker, combine the pie filling, lemon juice, bouillon, and mace. Stir well.
Add chicken. Cover and cook on low for 3 to 4 hours or until meat is no longer pink.

Beef Barley Soup

2 Tbs each chopped carrot, onion and celery
1 tsp butter
1 cup water
1 cup beef broth
1/2 cup chopped cooked roast beef
1/2 cup canned diced tomatoes
1/4 cup quick cooking barley
2 Tbs frozen peas
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp pepper

In a small saucepan, saute the carrot, celery and onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender, stirring occasionally.
Makes 2 servings.

Candy Bar Pie

This pie is rich, creamy, and delicious. I've taken it to pot luck dinners and served to family and friends. It gets rave reviews. It is very quick and easy. You can make it in about 10 minutes. It takes longer to cut up the candy bars than all the rest.

Makes 1 pie

Ingredients

1 (6 ounce) Chocolate Pie Crust or Graham Cracker Crust
1 1/4 cups cold milk
2 (4 serving size) packages chocolate or vanilla flavor instant pudding & pie filling
(I've also used white chocolate and cheesecake flavors.)
1 (8 ounce) container frozen non dairy whipped topping, thawed, divided (such as
Cool Whip)
4 (1.5 ounce) bars chocolate covered wafer candy bars, cut into 1/4 inch pieces, divided. I use Kit Kats. I think Twix would be good also.

Directions

1. Beat milk, pudding mixes and ½ of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.)
2. Reserve 1/4 cup of the candy bars. Stir remaining candy into pudding mixture. Spoon mixture into crust, spreading evenly.
3. Spread remaining whipped topping over pudding layer in crust. Sprinkle top with remaining candy. Enjoy immediately or refrigerate until ready to serve.

Drizzled chocolate: Place some chocolate in a plastic sandwich bag and melt in microwave, checking at 20 second intervals. When melted, cut off a small tip of one corner, and squeeze to drizzle over pie. (I use chocolate chips.)

Banana Bread

Banana bread is a favorite snack and a good way to use up bananas if they get a bit too ripe. So here's a great recipe with an extra touch. You can use any kind of berries. I use frozen mixed berries. 1 slice is 1 point.

1 ¼ cups sugar
½ cup butter or margarine, softened
2 eggs
1 ½ cups mashed very ripe bananas (3 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt 1 cup chopped nuts, if desired
1 cup mixed berries, if desired

1. Move oven rack to low position. Heat oven to 350 degrees. Grease bottoms of 4 4 x 2 inch loaf pans with shortening or cooking spray.
2. In large bowl, stir sugar and butter until well mixed. Stir in eggs; mix well. Add bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Fold in berries. Divide batter evenly between pans.
3. Bake about 50 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition information:
1 slice: Calories 35; Total fat 1.75 g; Total carbohydrate 6 g; Dietary fiber 0g

Chili Pasta Soup

This is excellent. Very easy to make and very yummy. It's a filling soup and is only 3 points for a 1 and 1/2 cup serving.


1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
2 cups water
1 can Stewed tomatoes, 15 oz.
1 can Beef broth
1 teaspoon chili powder
1 tablespoon Parsley
1 cup Spiral pasta, uncooked

in large sauce pan, brown ground beef, garlic, and onion. Add water, stewed tomatoes, beef broth, chili powder, and parsley. Bring to a boil. Reduce heat and simmer 45 minutes. Add pasta and simmer until pasta is tender.

Lemon Meringue Pie

Lemon meringue is my favorite kind of pie. And I'm kind of a snob about it. I don't want jello pie filling. I want good pie filling. This is my favorite. I've been using it for over 30 years.

Makes 1 pie

1/3 cup cornstarch*
2 tsp lemon zest
1 ¼ cup sugar
1/3 to ½ cup lemon juice (I use ½)
Dash of salt
1 baked 9 inch pie shell
1 ½ cups hot water
3 egg whites
3 egg yolks, slightly beaten
6 TBS sugar
1 TBS butter or margarine

Combine cornstarch, 1 ¼ cup sugar, and the salt in a saucepan. Gradually stir in hot water. Bring to a boil over high heat.
Reduce heat and cook until thick and clear—about 10 minutes. Remove from heat.
Mix with egg yolks. Bring to a boil. Stirring constantly.
Reduce heat and cook 4 to 5 minutes, stirring constantly. Remove from heat.
Stir in butter and lemon zest. Gradually add lemon juice. Mix well.
Cool 5 minutes. Pour into pie shell.
Make meringue with 3 egg whites and 6 TBS sugar, by beating egg whites until stiff then add sugar and mix. Pour onto pie, making sure it touches crust on all sides. Brown in the oven.
Cool. Keep in the refrigerator.

*or use ½ cup sifted flour

Gumdrop Cake

I've been making this cake for about 35 years. It's easy to make and better than fruitcake. It's colorful and flavorful. If you use the big gumdrops cut them in half. If you use the little gumdrops, no cutting required. You can use the orange slices instead of gumdrops and have only one flavor, but cut them up first. It's easiest to cut the gumdrops using your kitchen shears.

Cream together:
2 cups sugar
1 cup butter
Add:
3 eggs
1 tsp baking soda, dissolved in 1 TBS hot water
½ tsp salt
1 ½ cups applesauce
1 lb raisins
½ lb dates
1 ½ lb gumdrops (no licorice)
1 cup nuts
4 cups flour
1 tsp baking powder
2 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
Mix well. It will be thick.
Pour into greased loaf pans.

Bake at 275 degrees for 2 hours for a regular loaf pan. If using small loaf pans, cook about 1 hour to an hour and a half. Until toothpick inserted in center comes out clean.

I line the pans with brown paper sacks. (grocery bags, cut up) I also keep a pan of water in the oven while baking to keep the cakes moist.

(Not a typo. It’s 275 degrees.)

Microwave Fudge

This is the easiest fudge ever. It's next to impossible to mess up. You can add most anything to make different types of fudge. Use any flavor of chips to make different flavors of fudge. It's great. Tastes good too!

1 can sweetened condensed milk
1 ½ bags of chocolate chips (any flavor you want)

Microwave for 3 minutes. Stir. Continue to microwave in 10 second intervals if needed until melted. Pour into buttered 9 inch square pan.

Can add nuts, marshmallow, or other ingredients if desired before pouring into pan.

Million Dollar Fudge

This is the favorite fudge at our house. Very creamy, delicious, and smooth. It's pretty much no fail and never grainy. Easy to make and great to eat.

1 can evaporated milk
4 cups sugar
Dash salt
1 cube butter (1/2 cup)

Cook to soft ball stage or boil for 10 minutes.
Pour over:
3 cups miniature marshmallows
1 Hershey milk chocolate giant bar broken up
1 ½ cups semi-sweet chocolate chips
1 tsp vanilla
1 cup nuts

Stir well and pour into buttered 7 x 11 inch pan.

Mint Creams

1/3 Cup butter, softened
1/3 cup white corn syrup (Karo)
¼ tsp salt
3 ½ cups powdered sugar
1 tsp vanilla
1 tsp peppermint oil

Mix together all ingredients except flavorings. Add flavorings and food color if desired. Knead well. Roll into little balls and mash with a fork. Let set overnight.

(I usually make red and green. I also often roll them out with a rolling pin and cut with the inside of my doughnut cutter into little circles.)

These are also great dipped in chocolate.

Pie Crust

I have tried a lot of pie crust recipes. This is definitely the flakiest and best I've found. If you try it I'm sure you'll like it.

Makes 2 crusts

2 cups flour (rounded)

1 cup butter flavor shortening

1 tsp salt

½ cup cold water

Mix salt with flour. Mix in shortening until it resembles cornmeal. Add water a bit at a time and mix until rolling consistency. (Should not be too moist, but not dry) Do not overmix.

Roll out and place in pan.

For cream pie poke with fork and bake at 350 for 10 minutes or until slightly brown.

Raspberry Pie

I love these raspberry pies. It's easy to cut in half and make only 2. These are definitely Jacki's favorite pie. Pretty easy to make and very tasty.

Makes 4

4 graham cracker pie crusts (Make or buy)
Bottom layer:
2 8 oz pkgs cream cheese, softened,
then mixed with ¼ cup half and half or milk.
Fold in 12 oz Cool Whip.
Place mixture in pie shells and refrigerate.

Second layer:
2 6oz pkgs raspberry jello
5 cups boiling water
3 TBS lemon juice
1 Cup sugar
Lemon zest if desired
3 to 4 10 oz pkgs frozen raspberries
Dissolve jello in water. Mix in other ingredients except raspberries. Add 3 to 4 pkgs frozen raspberries. Refrigerate in bowl until almost solid. Stir so the berries will be distributed. Then pour on top of bottom layer in pie shells.
Refrigerate until set.
Top with Cool Whip.

S'mores Snack Mix

These are yummy and great to have any time of year. It's kind of sticky, but tastes great. It's easy to make and pretty much fool proof. You need a very large bowl.

1 box Golden Grahams cereal

4 cups Wheat Chex

4 cups Corn Chex

2 cups coconut, shredded

2 cups slivered almonds

Mix all together. Set aside.

Bring to a boil on stove:

¾ cup butter or margarine

1 cup sugar

1 cup light corn syrup

Boil 2 minutes then pour over cereal mixture. Mix well. Let cool.

I add 1 cup chocolate chips before mixing. Also after mixing, I stir in 1 cup chocolate chips and 2 cups of miniature marshmallows.

Shaggy Dogs

These are one of my very favorite Christmas candys. They are so easy to make. So very much worth the effort, since they are easy and oh so good!
Add and melt together 1cup chocolate chips, 1 cube butter or margarine.
When melted add to 2 beaten eggs with 1 pound of powdered sugar. Mix well.
When well mixed, fold in 1 ten ounce package of miniature marshmallows and 1 cup of chopped nuts.
Spoon out with tablespoon into coconut. Roll around to coat with coconut.
Put onto waxed paper lined cookie sheet. (Takes about 1 pound of coconut.) Let set until chocolate is cooled and set. Store in airtight container.
These are messy to make and your fingers get chocolate covered, but so worth it. Just lick your fingers when you're done.
(With all of the controversy about raw eggs, I’ve started using pasteurized eggs, such as egg beaters instead of eggs.)

Raspberry Chicken

1 bottle Light Done Right Raspberry Vinegarette Dressing
6-8 pieces boneless skinless chicken breasts (3 to 4 1/2 oz each)

Soak chicken all night in dressing and grill. Or cook in crock pot for 6 to 8 hours. Each piece of chicken is 3 points.

You can substitute Italian dressing for Italian chicken.

Leftover Turkey Bake

1 1/2 cups finely chopped onion
1/2 cup finely chopped celery
1 can (14 1/2 oz) reduced sodium chicken broth, divided
2 eggs, lightly beaten
2 tsp poultry seasoning
1/2 tsp salt
1/4 tsp pepper
3 cups cubed whole grain bread
3 cups cubed white bread
2 cups cubed cooked turkey breast
1/2 cup chopped fresh or frozen cranberries
sage to taste

In a large saucepan, bring the onion, celery and 1/2 cup broth to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until vegetable are tender. Remove from heat. Stir in remaining broth, then add the eggs, poultry seasoning, salt and pepper, stir until blended. Add the bread cubes, turkey and cranberries; mix well. Spoon into a 2 quart baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 15 minutes. Uncover, bake 20-25 minutes longer or until lightly browned and a knife inserted near the center comes out clean.

I used the Sarah Lee delightful bread. 6 slices of whole grain and 4 slices of white or 10 slices of whole grain.

Makes 4 servings for 5 points each.

Salisbury Steak with Gravy

1/2 cup fat free milk
14 saltines crackers, crushed
2 Tbsp dried minced onion
2 tsp dried parsley flakes
1 pound extra lean ground beef
1 jar (12 oz) fat free beef gravy
2 Tbsp ketchup
2 tsp Worcestershire sauce
1/4 tsp pepper

In a large bowl, combine the milk, saltines, onion and parsley. Crumble beef over mixture and mix well. Shape into four patties. Place in an 8 inch square baking dish coated with nostick cooking spray. In a samll bowl, combine the gravy, ketchup, Worcestershire sauce and pepper; pour over patties. Bake, uncovered, at 350 degrees for 50-55 minutes or until meat is no longer pink.

Makes 4 servings for 6 points each.

Meat Loaf

2 egg whites
1/4 cup 1% milk
5 saltine crackers, crushed
3 Tbsp chopped onion
1/4 tsp salt
1/8 tsp rubbed sage
dash pepper
1/2 pound extra lean ground beef
1/4 cup ketchup
2 Tbsp brown sugar (Sugar Twin)
1/4 tsp Worcestershire sauce

In a bowl, beat the egg. Add milk, crackers, onion, salt, sage and pepper. Crumble beef over mixture and mix well. Shape into two loaves, place in a shallow baking dish coated with nonstick cooking spray. Combine the ketchup, brown sugar and Worcestershire sauce, spoon over meat loaves. Bake at 350 degrees for 40-45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees; drain.

I used 2 Tbsp Sugar Twin Brown sugar with 2 Tbsp sugar free maple pancake syrup instead of the brown sugar.

Makes 2 servings for 6 points each.

Carrot Cookies

1 box carrot cake mix
1/2 cup grated carrots
2/3 cup crushed pineapple (unsweetened), drain slightly before measuring
2 egg whites

Mix all together. Use a small scoop to put on an ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Makes 48 cookies for 1 point each.

Buttermilk Biscuits

1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp butter, chilled and cut into small pieces
1/2 cup low fat buttermilk
1 spray cooking spray

Preheat oven to 450 degrees. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and next three ingredients in a bowl, cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out onto a lightly floured surface; knead 4 or 5 times. Roll dough to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 450 degrees for 10 minutes or until golden. Serve warm with light butter and honey, if desired.

Makes 7 serving (1 biscuit) for 2 points each. Butter and honey may add extra points. We like to eat these with country style sausage gravy.

Strawberry Pie

4 cups sliced fresh strawberries
2 cups water
1 sm box (4 servings) Jello sugar free cook & serve vanilla pudding (do not use instant)
1 sm box (4 servings) sugar free strawberry jello

Mix water and pudding in a large bowl. Place in microwave for about 6 minutes until mixture comes to a boil (stir with wire whip after 3 minutes). Remove and add jello. Set aside to cool. Place sliced strawberries in a 9 inch pie pan. Pour cooled pudding mixture over top of strawberries. Refrigerate until firm; about 2 hours. Cut into 4 or 6 sections. Top with fat free Cool Whip.

Each section is 1 point.

Chicken with Cranberry Sauce

2 boneless skinless chicken breast havles (5 oz each)
1 Tbsp all purpose flour
1/4 tsp salt, divided
1/8 tsp pepper
1 Tbsp olive oil
3/4 cup reduced sodium chicken broth
1 cup fresh or frozen cranberries, thawed
2 Tbsp brown sugar (Sugar Twin)
1 Tbsp red wine vinegar
1 3/4 tsp cornstarch
1 Tbsp cold water

Flatten chicken to 1/2 inch thickness. In a shallow bowl combine flour, 1/8 tsp salt and pepper. Coat chicken with flour mixture. In a nonstick skillet cook chicken in oil for 4-5 minutes on each side or until juices run clear. Remove chicken and keep warm. In the same skillet, bring broth to a boil; scrape up any browned bits of chicken from pan. Stir in cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth, stir into cranberry mixture. Bring to a boil; cook and stir for 1 minuts or until thickened. Return chicken to the pan and heat through.

Makes 2 servings for 6 points each.

Black Bean Soup

1 can black beans
1 can diced tomatoes
1/2 bell pepper, chopped
1 small jalapeno pepper, sliced
1/2 cup frozen okra

Throw together into pot with about 1/2 cup water. Do not drain liquid off black beans or tomatoes. Cover and simmer for 30 minutes. Very filling and very tasty.

Makes about 4 cups. Each cup is 1 point.

Dump Can Soup

I can Progresso minestone soup
1 can veg-all (Western Family Mixed Vegetables)
1 can stewed tomatoes (cup up)
1 can black beans
1 can cream corn
1 to 1 1/2 cups water

Dump all cans and water in a soup kettle, do not drain any liquid off. Bring to a boil, reduce heat and simmer, stirring often, for about 25 minutes. Can add red chili flakes or red pepper flakes to spice it up.

Makes about 8 cups for 1 point for each cup.

Can be served with fat free sour cream and fat free cheddar cheese. Add the points if you add the cheese or sour cream.

Hearty Lentil Soup

3 cups water
2 cans vegetable broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 tsp dried basil
1 garlic clove, minced
1 bay leaf
1 can tomato paste
1/2 cup frozen corn
1/2 cup frozen peas

In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender. Add the tomato pase, corn and peas, stir until blended. Cook, uncovered, for 15 to 20 minutes or until corn and peas are tender. Discard bay leaf before serving.

Can be frozen to reheat later.
Each cup is 2 points.

Quick Turkey Soup

I make this after Thanksgiving every year. I really like it and it is quick and easy.

2 cups cooked cubed turkey
2 cans chicken broth
1 can stewed tomatoes (cut up)
1 cup sliced celery
1 cup sliced carrots
1/4 tsp dried basil leaves
1/2 cup cooked macaroni

Combine broth, tomatoes with juice, carrots, celery and basil. Bring to a boil over high heat. Reduce heat to medium, simmer 10 to 20 minutes or until veggies are tender. Stir in turkey and pasta. Continue heating until turkey is hot. Makes 4-6 servings.

1 1/2 cups is 2 points.

Yummy Fruit Salad

1 lg can crushed pineapple w/ juice (no sugar added)
1 sm box sugar free fat free instant vanilla pudding
3 small apples (cut up)
1 cup red grapes (cut in half)
1 cup miniature marshmallows
3 oz cool whip free

Mix pineapple with juice into dry pudding. Add apples, grapes and cool whip. Fold in marshmallow. Each cup is 1 point.

Southern Style Oven Fried Chicken

1/2 cup all purpose flour
1/4 tsp salt
1/8 tsp cayenne pepper
3 oz buttermilk
3/4 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast (4 4 oz pieces)

Preheat oven to 350 degrees. Lightly coat an 8 by 8 inch baking dish with non stick cooking spray; set aside. Combine flour, salt and cayenne pepper together in a medium size bowl. Place buttermilk and corn flaked in 2 separate shallow bowls. Roll chicken breast halves in flour mixture and evenly coat each side. Next dip the chicken in buttermilk and then corn flake crumbs. Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink; about 20 minutes (there is no need to flip the chicken during baking).

Makes 4 servings for 5 points each.

Oven-Roasted Apricot Mustard Chicken

4 small boneless skinless chicken breast halves (4 oz each)
1/4 tsp salt
1/4 tsp ground black pepper
3 Tbsp sugar free apricot preserves
2 Tbsp Grey Poupon Dijon Mustard
1/2 tsp grated orange peel
1 clove garlic, minced

Preheat oven to 350 degrees. Place chicken in foil lined 9 by 13 inch baking pan, season with salt and pepper. Combine remaining ingredients, brush evenly over chicken. Bake 20-25 minutes or until chicken is cooked through (170 degrees).

Maked 4 servings for 3 points each.

Lemon Pepper Chicken

1 1/4 tsp lemon pepper seasoning salt
4 boneless skinless chicken breast halves (4 oz each)
2 Tbsp butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onions
3/4 cup chicken broth
1 Tbsp flour
1/4 cup fat free sour cream
1 tsp parsley flakes

Rub lemon pepper on chicken. In large skillet, melt butter over mediun heat. Saute chicken 7-10 minutes per side or until done; remove from skillet. Keep warm. Add carrots and onion to skillet. Saute 2 min. Whisk together broth and flour. Pour over vegetable. Bring to boil. Simmer 2 minutes. Add sour cream and parsley. Simmer 2 min. Spoon over chicken.

Makes 4 servings for 4 points each.

Campbell's Baked Macaroni and Cheese

1 can Campbell's cheddar cheese soup
1/2 cup milk
1/8 tsp pepper
3 cups hot cooked corkscrew or shell pasta (or any other kind)

Mix soup, milk, pepper and pasta in 1 quart casserole dish. Bake (covered) at 400 degrees for 20 minutes or until hot. Makes 4 servings. Each serving is 4 points.

Brownies

These are a very moist brownie. You won't be able to taste the beans.

1 (15 oz) can black beans
19.5 oz box brownie mix

Drain beans and rinse them twice. Put the beans back in the can and fill with water. Put the beans and water in a blender and blend the heck out of them. Totally liquify them. When you think that they are blended enough, blend them some more, to be sure. Mix the beans with the brownie mix. Add a little water if they are too thick. Pour into a 9 by 13 inch pan sprayed with non-fat cooking spray. Bake at 350 degrees for about 20-30 minutes. Let them cool. Cut into 24 pieces (about 1 1/2 inch square).

Makes 24 pieces for 1 point each.

Peanut Butter Cookies

3 Tbsp butter, softened
2 Tbsp reduced fat peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 egg white
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt

In a large mixing bowl, cream the butter, peanut butter and sugars. Add egg white, beat until blended. Beat in vanilla. Combine flour, soda and salt; gradually add to the creamed mixture. Scoop onto cookie sheets coated with non stick cooking spray, making 24 cookies. Flatten with a fork. Bake at 350 degrees for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire rack. Cool completely.

Makes 24 cookies for 1 point each.

Cherry Chocolate Cookies

1 pkg chocolate or chocolate fudge cake mix
1 sm pkg sugar free cherry jello
2 egg whites
10-18 maraschino cherries (chopped)
1/2 cup unsweetened applesauce

Mix all together. If the dough is too dry add a little cherry juice. Drop by small scoop on ungreased cookie sheet. Bake at 350 degrees 8-10 minutes. Makes approximately 48 cookies for 1 point each.

Sugar Cookies

1 pkg Betty Crocker Sugar Cookie mix
1 egg
1/2 cup fat free sour cream

Mix all together and drop by small scoop on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Makes approximately 36 cookies for 1 point each.

Chocolate Chocolate Chip Cookies

These are one of my very favorite cookies. They fulfill my need for chocolate.

1 box chocolate cake mix
1 cup shredded zucchini
1/2 cup fat free sour cream
1 egg white
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup mini chocolate chips

Mix all together. Bake at 350 degrees for 10 minutes. Makes 48 cookies for 1 point each.

Spice Cookies

1 box spice cake mix
1/2 tsp ginger
1/4 tsp baking soda
1/4 cup water
1/4 cup molasses
3 Tbsp vanilla

Mix all together. Bake at 375 degrees for 8 minutes. Makes 48 cookies for 1 point each.

Pumpkin Cookies

1 box spice cake mix
1/4 cup egg beaters or 2 egg whites
1 can pumpkin (15 1/2 oz)
cinnamon
nutmeg
cloves
1 cup mini chocolate chips

Mix all together. Use a small scoop to put on an ungreased cookie sheet. Bake at 400 degrees for 15 minutes. Makes 36 to 48 cookies. Each cookie is 1 point if you get more than 3 dozen.

Lemon Poppy Seed Cookies

1 box Betty Crocker lemon poppy seed muffin mix
1/2 cup butter or margarine, softened
2 eggs

Heat oven to 375 degrees. In medium bowl, stir muffin mix, butter and eggs until blended. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 14 minutes or until light golden brown. Cool one minute. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes. Squeeze glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over cookies.

I used my small scoop and baked 11 minutes. It made about 35 cookies. Each cookie is 2 points.

Turtles

These are so good. You have trouble eating only one or two.

30 tiny twist pretzels
30 Rolo candies
30 pecan halves

Preheat oven to 325 degrees. Cover a cookie sheet with foil or parchment paper. Place pretzels on cookie sheet and place a Rolo on top of each pretzel. Bake for 4-5 minutes. Remove from oven and press a pecan half into the soft Rolo. Let set until the chocolate has hardened. I let them set over night. Remove from pan. Keep in a covered container.

I sometimes make less than 30. You can make as little or as many as you like.

Each turtle is 1 point.

Pumpkin Cake

This is a really good recipe to take with you. I took it to a couple of reunions and no one knew it was low calorie or low fat.

1 (15 oz) can pumpkin
1 cup sugar free apple sauce
1 cup of egg substitute or 1 cup of egg whites
2 cups splenda
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt

Preheat oven to 350 degrees. Beat together eggs, applesauce, pumpkin and splenda. Stir in remaining ingredients until evenly mixed. Pour into greased and floured 9 by 13 inch baking dish. Bake for 30 minutes, or until center springs back when touched. Top with fat free Cool Whip.

The entire cake is 21 points. Cut into 12 pieces, with cool whip each piece is two points. Could make 24 cupcakes for 1 point each.

Muffins

You can use any flavor of mix for a variety of muffin flavors. You could even mix two.

3 cups All Bran
2 1/2 cups water (pour over All Bran and soak for 10 minutes)
1 1/2 tsp vanilla
1 pkg Krusteaz fat free muffin mix (any flavor)

Add muffin mix to Bran mixture. Add vanilla. Mix well. Put into 24 muffjin pans. Either spray pans with Pam or line with paper liners. Bake at 350 degrees for 20-25 minutes.

Makes 24 muffins for 1 point each.

Orange Cookies

1 orange cake mix
1 egg white
1 small package sugar free orange jello
Zest of 1 small orange
1 Tablespoon of orange juice
1/3 cup unsweetened applesauce
1/3 cup fat free sour cream
,
Mix all together. Drop onto sprayed cookie sheet. Bake at 350 degrees for 10 minutes.

Makes 48 cookies at 1 point each

Lemon Cookies

1 lemon cake mix
1 egg white
1 small package sugar free lemon jello
Zest of 1 lemon
Juice of 1 lemon
1/3 cup unsweetened applesauce
1/3 cup fat free sour cream

Mix all together. Drop onto sprayed cookie sheet. Bake at 350 degrees for 10 minutes.

Makes 48 cookies at 1 point each

Cherry Chocolate Brownies

This makes a very pretty gift for neighbors or for a dessert for any dinner or party.

1 pkg brownie mix
1 jar (16 oz) maraschino cherries, undrained
1 1/2 pkgs (12 oz) cream cheese, softened
3 Tbsp powdered sugar
1 container (12 oz) frozen whipped topping, thawed
1-2 Tbsp semi-sweet chocolate chips (or any chocolate bar)

Bake brownie according to pkg instructions. Cool. Mix cream cheese with powdered sugar. Add whipped topping, mix well. Chop 8-10 cherries, add to cream cheese mixture. Spread over top of brownie. Arrange rest of cherries on top. Grate chocolate and sprinkle over top of brownie. It is really pretty if you use some red and some green cherries for a Christmas dessert.

Hot Drink

My kids have to have this every Christmas. It is so easy to prepare



Combine in 4 quart crockpot:

12 oz frozen orange juice

1/2 cup lemon juice

1/2 tsp whole clove

2 or 3 cinnamon sticks

water to fill crockpot

tang to taste (I use 2 quart pkg of dry crystal light mix)

sliced lemon or orange (opt)



Heat on low until hot. Any leftovers can be stored in fridge and microwaved to enjoy later.
Each cup is 1 point.

Spaghetti Casserole

This is my Daughter-in-law's favorite meal.



8 oz. dried spaghetti (about 4 cups cooked)

1/2 lb extra lean ground beef

1/2 cup chopped onion

1/2 cup chopped green sweet pepper

2 (14 1/2 oz) cans diced tomatoes

1 (10 3/4 oz) can condensed tomato soup

1/2 tsp black pepper

2 cups shredded cheddar cheese (8 oz)

4 slices bacon, crisp cooked, drained and crumbled



Cook spaghetti according to package directions; drain and set aside.

In a large skillet, cook and stir ground beef, onion and sweet pepper until beef is brown; drain off fat. Stir in the undrained tomatoes, tomato soup, and black pepper. Bring just to boiling. Add 1 1/2 cups of the cheese, stirring until melted.

Grease a 2 quart casserole; set aside. Add spaghetti and bacon to the tomato mixture, tossing to combine. Transfer mixture to prepared casserole. Cover; bake in a 350 degree oven for 40 min. or until bubbly and heated through. Uncover; sprinkle with remaining cheese. Let stand for 5 to 10 minutes or until cheese is melted.

Makes 4 to 6 servings.

Can be made ahead and stored in the refrigerator until ready to go in the oven. You may have to bake it a little longer.  I usually use 1/2 pound of bacon.  We really like the flavor of bacon in this casserole.

Poorman's Icing

Definitely my favorite frosting. No powdered sugar; so no powdered sugar flavor.

Shake together:

1 cup milk

5 TBS flour

Pour into medium saucepan. Stir and cook over medium heat until consistency of pudding. Cool completely.

Cream together:

1 cup granulated sugar

½ cup butter, softened

½ cup shortening

2 tsp vanilla (or other flavoring)

Combine the two mixtures and beat with mixer from 5 to 10 minutes until spreading consistency. Frost cake.

(You can make chocolate by adding a square or two of unsweetened baking chocolate, melted.)

Easy Dinner Rolls

I make these most of the time. They're easy and anyone can do them. No kneading. Very good rolls. Sometimes if I don't have so much time, I just let them rise for an hour on the counter instead of 2 hours in the fridge. I like that I can make them way ahead of time. And I also like that I can shape and bake just a few when I want them and save the rest of the dough in the refrigerator for another day.

Ingredients:
1 cup warm water
2 packages active dry yeast
½ cup (1 stick) butter, melted
½ cup sugar
3 eggs
1 teaspoon salt
4 - 4 ½ cups all-purpose flour
Additional melted butter (optional)


Directions:
1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
2. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
3. Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
4. Preheat oven to 375 degrees. Bake until rolls are golden brown, 15 - 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart and serve.

Makes 2 dozen

Chocolate Eclair Pie

Ingredients:
1 small package Keebler Graham crackers
2 packages (4 serving size) instant French vanilla pudding
3 1/2 Cups milk
1 tub (8 oz) Cool Whip, thawed
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2 ounces semi sweet bakers' chocolate
1 Tablespoon white Karo syrup
1 teaspoon vanilla
3 Tablespoons milk
3 Tablespoons melted butter
1 1/2 cups powdered sugar


Directions:
Butter bottom and sides of 9 X 13 pan. I like to use a glass pan. Line with whole graham crackers. You can break the crackers to make them fit if necessary. Mix pudding with milk. Fold in Cool Whip (thawed). Layer one half of pudding mixture on crackers then repeat crackers and pudding for second layer. Top with another layer of crackers. Frost (recipe follows).
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Frosting:
Melt chocolate. Mix all ingredients together until well combined and spread on top of crackers.
Refrigerate overnight.


Number Of Servings:15

I got this recipe from a good friend and have made it a number of times since. It tastes wonderful and very much like eclairs. I often get requests for this dessert.

Mango Salsa

Ingredients:
2 ripe mangos, peeled, pitted, and diced

1/2 medium red onion, finely chopped
1/2 cucumber, peeled and diced

1/4 yellow sweet pepper, finely diced

3 Tbsp fresh cilantro leaves, chopped (I use my kitchen scissors to chop the cilantro)
Lime juice from 1 fresh lime
Salt and pepper to taste


Directions:
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. It's good fresh, but is better if left in the refrigerator for a couple of hours for the flavors to combine.

This salsa is yummy and so easy to make. It's great served with chips, but is also wonderful on grilled chicken. Last time I made it I added a little bit of crushed pineapple. Not too much since it has a stronger flavor than the mango.