Peppermint Fudge

I got this recipe from a guest at work. It is really good.

2 pkg vanilla chips
1 can sweetened condensed milk
melt in microwave
Add
1-2 crushed peppermint candy canes

Stir until smooth. Can microwave a few seconds more if needed. Pour into a pan lined with foil and sprayed with pam. Let set. When set, lift foil out of pan and cut into squares.

Yam Rolls

You can't really taste the yams in these. They are a bit of an orange color. They are very light and flaky. An excellent roll.

1 Pkg. active dry yeast
1 1/2 cups warm water
1/3 cup sugar
1 1/4 tsp salt
2/3 cup shortening
2 eggs
3/4 cup lukewarm cooked and mashed sweet potatoes or yams
5 to 5 1/2 cups flour

Dissolve the yeast in water. Stir in the remaining ingredients. Mix until the dough is easy to handle. Turn onto lightly floured board and knead about 5 minutes. Place in greased bowl turning once. Cover with plastic wrap; refrigerate 2 hours or longer. Two hours before baking, divide the dough into fourths, with 1/4 of the dough, roll out to a 12 inch circle. Spread with 2 tablespoons of melted butter. Cut into 12 wedges. Roll each wedge up, beginning with the rounded edge. Shape these into crescents, and repeat with the remaining dough. Cover and let rise until light, about 1 hour. Bake at 400 degrees for 15 to 20 minutes.
Makes 48

I just poked the yam with a fork and microwaved it for about 10 minutes. It was a medium to large yam. After it was cooked, I slid the peeling off and mashed it with a fork.

Nacho Chicken Chowder

This is an easy soup to put together and cooks while you're doing whatever else you need to do. It tastes delicious. You would never guess it's as easy as it is. Wonderful on a cold day.

Makes 6 servings
Ingredients:
1 pound skinless, boneless chicken breast, cut into 1/2 inch pieces
2 (14.5 oz) cans Mexican-style tomatoes
1 (10.75 oz) can condensed nacho cheese soup
1 (10 oz) pkg. frozen whole kernel corn (2 cups)
Shredded Mexican-style or cheddar cheese
Directions:
In a 3 1/2 to 4 quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
Cover and cook on low heat for 4 to 5 hours or on high heat for 2 to 2 1/2 hours.
Sprinkle each serving with shredded cheese.

Birthday Cake Football

Another football cake. He likes balls. All kinds of balls.

Birthday Cake "Y"

What can I say...he's a BYU fan.

Birthday Cake Dump Truck

Here's a dump truck birthday cake.

Birthday Cake Sports

Here are football and basketball cakes, also for a birthday.

Birthday Cake Elmo

This is an Elmo cake I made for a birthday.

Birthday Cake Scooby Doo

I decided maybe I should post pictures of some of the birthday cakes I've made. So here is a Scooby Doo cake I made.

Caramel Apple Pie

I got this original recipe from Bonnie, then I found this variation in a book that I bought. I like the variation better than the original. It makes a delicious pie. I use Granny Smith apples. They are crisp and tart and are great for pie.
Serves 8
Crust for 1 double pie
1/4 cup finely chopped pecans
3/4 cup sugar
2 TBS flour
1 tsp cinnamon
1/8 tsp nutmeg
1 TBS lemon juice
6 cups sliced, peeled cooking apples (6 medium)
TOPPING:
1/3 cup caramel ice cream topping
1/4 cup chopped pecans
DIRECTIONS:
Heat oven to 425 degrees. Place bottom crust in 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.
In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in apples and lemon juice. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in top crust. Brush crust with water; sprinkle lightly with sugar.
Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover edges of crust with foil to prevent excessive browning. Cool at least 1 hour before serving.
Serve warm pie drizzled with caramel topping and sprinkled with 1/4 cup chopped pecans.
Calories per serving = 460; fat=20g; fiber=3g
Variation: Omit pecans. In bottom of crust-lined pan spread 1/2 cup caramel topping mixed with 2 TBSP flour. Instead of 3/4 cup sugar, use 1/2 cup packed brown sugar.

Meatloaf Burgers

My mom taught me how to make these. I'm not much of a hamburger eater. It has to be very good for me to enjoy it. I rarely cook hamburger patties. But I like these and eat them fairly often. Very easy and quick. They freeze well after mixed and then you can thaw and cook for a quick meal. I serve with roasted potatoes or hashbrowns and whatever veggie I'm in the mood for.

1 pound extra lean hamburger
1/2 cup chili sauce (You can use catsup, but it's not quite as good)
2 Tablespoons prepared mustard
1/2 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 cup finely chopped onion
3/4 cup old fashioned oatmeal
pepper to taste

Mix all ingredients until well combined. Shape into 4 patties; and grill 7 minutes on each side until done. Serve with catsup or barbeque sauce.
(I sometimes use half catsup and half chili sauce.)

Prize Winning Cheese Soup

This is the soup recipe that I made on Good Things Utah and won the runner up prize with. It is all done in the microwave. It is filling and delicious. We always have soups for dinner on Christmas Eve. This one is a tradition. It's nice to do in the microwave and free up the stove for other things.

4 cups cubed potatoes (3-4 potatoes), raw
2 cups carrots (2-3 carrots), cut diagonally
1 pkg frozen broccoli, thawed
1/2 cup margarine
2 cups milk
2 cups chopped celery
1 cup chopped onion
3 cups water
6 chicken bouillon cubes
1 Tbsp dry mustard
2 lbs(1Pkg)processed American Cheese (Velveeta), cubed
1/2 cup flour
2 tsp black pepper

Microwave:
Combine water, celery, onion, carrots, and potatoes in a 4 quart casserole dish. Cook on HIGH 15 min. until the vegetables are crisp, tender.
Stir in broccoli, bouillon, margarine, dry mustard, pepper, and Velveeta.
In a small bowl mix milk and flour. Add milk mixture slowly to the cheese and vegetable mixture and stir well. Cook on MED HIGH (70%) 20 min. until the vegetables are done.
Serves 12

Delicate Lemon Tea Cookies

These cookies are small, but oh, so delicious. They are truly addicting. Make sure you have plenty of people around to help you eat them; or you will certainly be tempted to eat them all yourself.

Cookies
2 cups butter, room temperature
2/3 cup powdered sugar
Zest from 1 lemon
1/2 teaspoon vanilla
1 3/4 cups flour
1 1/2 cups cornstarch (this is NOT a typo)

Preheat oven to 350 degrees. Beat butter until creamy. (Use a mixer.) Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. (Do not under beat.) In a separate bowl mix flour and cornstarch; then add to butter mixture and beat until well combined. Do NOT refrigerate.
Roll by hand into 1-inch balls or use a well-packed scoop, placing cookies about 1 1/2 inch apart on ungreased cookie sheets. Pack well to prevent cookies from being too crumbly.
Bake 14 minutes until bottom edges are light brown. Cool completely on wire racks before frosting with lemon glaze.
Makes about 5 dozen small delicate cookies.

Lemon Glaze
4 Tablespoons butter, room temperature
Zest from 1 lemon
Juice from 2 lemons, about 1/3 cup
2 1/2 cups powdered sugar

In a medium bowl combine butter, zest, juice, and sugar. Stir until well mixed. Add a bit more sugar or a bit of water if necessary for proper consistency.
Place a piece of wax paper beneath the wire racks where the cookies have been cooling. Drizzle glaze over cookies.

Chicken Noodle Soup

2 cups chicken cut into bite-sized pieces
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon lemon pepper
1 teaspoon seasoned salt
1/2 teaspoon poultry seasoning, optional
4 Cans fat free chicken broth
1 Tablespoon Better Than Bouillon
1 broth can water
4 cups fresh or frozen vegetables (I like peas and carrots and/or broccoli and cauliflower. I usually use frozen.)

1/2 bag noodles
Salt and pepper to taste (It depends on the sodium in the broth.)

Rub chicken with spices. Saute in a skillet sprayed with cooking spray. Cook 3-5 minutes until browned on outside and no longer pink inside.
Put the broth, bouillon, and water into a large saucepan. Add the chicken. When the water comes to a full boil, add the vegetables and the noodles. Bring back to a boil and cook for 8 to 12 minutes until the noodles are done.
Makes about 14 servings 1 cup each.

(Optional brown 1/2 onion in the skillet and added it to the broth and water with the chicken.)

Fudgy Frosted Brownie Cookies

I tried these because I was intrigued by using Bisquick and I thought they would be quick because of that. They are quick and easy. They are also delicious. I only made a couple of small changes which I have include here. They are soft and really satisfy the desire for chocolate. Before I dropped the last 6 onto the cookie sheet, I added a couple handfuls of chocolate chips. You really should try them if you are a chocolate lover.

Makes 18
Cookies:
1 cup Original Bisquick mix
3/4 cup granulated sugar
2/3 cup chopped pecans
1/2 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
1 egg

Frosting:
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 to 4 tablespoons hot water


Directions:
1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
2. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
3. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
4. In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.

Barbecue Meatballs

This is really Kori's recipe, but I know some of you want to try them. They are so easy since they're done in the crock pot. They are also delicious. Serve them over rice or noodles. I also love that I can vary the amount however I want. I can make a whole bunch or only a single serving just for me. Only 3 ingredients. What could be simpler?! They could also be used as appetizers with tiny forks or toothpicks.

Meatballs -- make your own and freeze them or buy a bag already made and frozen
Grape jelly
Barbecue sauce

Put the meatballs into the crock pot. No need to thaw, just dump them in. Add equal amounts of grape jelly and barbecue sauce. Stir a bit.
Then cook on high for about 2 hours. If you're going to be gone, cook on low and cook for about 4 hours. Since the meatballs are already cooked, you only need to heat it through.

Creamy Tomatillo Dressing

One of my friends was bemoaning the fact that they can't buy this dressing in the grocery store. So I decided I needed to figure out how to make it. Here's my version. It's great on salad. We also enjoyed it on chips as a dip, although it's not quite thick enough for dip.

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 pkg Dry (unmixed) Ranch Dressing Mix (I used Hidden Valley)
3 fresh, chopped Tomatillos
1 cup fresh, chopped cilantro
6 stalks fresh green onions, white and green, chopped
2 cloves fresh garlic, crushed
3 teaspoons sugar
1 small jalapeno pepper, chopped
Juice from 1 lime
Mix buttermilk, mayonnaise, and sour cream. Stir in Ranch Dressing Mix. Add the tomatillos, cilantro, green onions, garlic, sugar, and jalapeno. Mix well. Stir in sugar and lime juice. Mix well. Refrigerate for at least one hour.
Serve on burritos, salad, or with chips.

Oatmeal Applesauce Cookies

Rebecca requested my oatmeal cookie recipe. So here it is. Enjoy!
I've been making these cookies forever. This is the best oatmeal cookie I've found. I got the original recipe from a ward cookbook of my mother's. I then changed a few things and this is the result. If you try it, I'm sure you'll like it.

1 Cup Shortening
2 Cups Sugar
2 Eggs
2 Cups Applesauce
1 Cup Nuts (Optional)
1 Cup Raisins (Optional)
2 Cups Chocolate Chips (Optional)
4 Cups Flour
2 Cup Oatmeal (Use whatever you have. I like Old Fashioned.)
2 tsp Soda
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cloves

Beat shortening and sugar until light and fluffy. Add eggs and beat well. Mix dry ingredients, including oatmeal in separate bowl. Add applesauce and dry ingredients. Mix well. Add Nuts, Raisins, Chocolate Chips, if desired. Mix together.
Drop onto greased cookie sheet. Bake at 375 degrees for 12 minutes, or until light brown and set. Cool.

Fruit Leather

This stuff is delicious and very easy to make. Use the fruits you like best.
I love apricot. I've made lots of this over the years. This one is for Jacki since she asked for it.

About 2 cups fruit puree
About 3 TBSP sugar or honey (It depends on the sweetness of the fruit)
Any type ripe fruit (apricots, apples, grapes, berries,
pineapple, oranges, pear, peaches, plums or tropical fruit or
combinations). Apples and Concord grapes should be cooked
until tender and made into sauce first. For fruits that tend
to darken, add 1 tablespoon lemon or lime juice per quart of
fruit. Additional sugar for other fruits are optional. You may also add a pinch
of cinnamon.
Prepare fruit as for table, removing stones, pits, seeds and
peel as desired.
Cut fruit in chunks and place in blender to puree. Line
cookie sheet or drying tray with Saran Wrap (pan must
have edges). Pour puree 1/4-inch deep onto sheet. Distribute
evenly by tilting pan. Do not use spatula or knife. When all
spaces are covered, the right amount of puree has been applied.
Set oven at lowest setting (140 degrees). Position pan in oven and
crack door 2 to 6-inches. Fruit will dry in 4 to 6 hours.
Properly dried fruit leather will be barely sticky to
the touch (test the center) and it will peel easily from Saran.
After loosening the edge and peeling Saran back an inch, roll
Saran and Fruit Leather in one piece in a loose roll (or cut
into individual pieces). It can be stored for 30 days at room
temperature, months in refrigerator or years in the freezer.

Butter Cream Icing

This is the best butter cream frosting recipe I've found. It's easy, easy to use, and tastes great! People keep asking for this one, so here it is.

Ingredients:
• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.

Instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Pickled Beets

This one is for Nola. She wanted it and here it is.
Boil beets in water until done. Drain. Discard juice or save to make beet jelly. Cool beets, peel and slice. Boil beets in syrup for 10 minutes. Put in clean bottles and seal. Syrup recipe makes about 12 quarts.

Syrup:
6 cups sugar
6 cups water
6 cups vinegar
2 tsp. salt
3 tsp. cloves
3 tsp allspice
3 tsp cinnamon

Mix together in large pan and heat.

Roasted Root Vegetables

This is one of my favorite ways to cook and eat vegetables. Very easy and tasty. You can make any amount you want to serve the number of people. In the summer when I don't want to use the oven and heat up the house, I just do these in my dutch oven over the coals or on top of the stove. Yummy!

2-4 cups Root vegetables, peeled if desired, cut into uniform 2 inch pieces
1-2 TBSP Vegetable oil
Salt and pepper to taste

Preheat oven to 400 degrees.
Spread vegetable oil onto baking sheet. Add vegetables in a single layer and stir to coat with oil. Add salt and pepper.
Bake 30 to 50 minutes, until tender, stirring half way through.

Southwest Seasoning Mix

This is a great rub or marinade for chicken or pork. Use it instead of Taco seasoning in the Southwestern Chicken Salad. It's quite spicy. Don't put too much.


1 Tablespoon Paprika
1 Tablespoon Oregano
1 Tablespoon Garlic (fresh)
1 teaspoon Cayenne Pepper

Mix all together and sprinkle or rub on meat and foods as desired.
Will keep in the refrigerator for about a week.

Cilantro Lime Dressing

This dressing is wonderful. It's especially scrumptious on the Southwestern Chicken Salad. It's also good on Taco Salad.

1 pkg of Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peeled
1 clove garlic minced
1/3 bunch cilantro, chopped
1/2 tsp lime juice
1/2 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Southwestern Chicken Salad

This salad is wonderful and so easy. If you want it to be extra special, instead of ranch or French dressing, use the recipe for Cilantro Lime Dressing. I'm sure you and your family will love it. It's great for summer or can be used as a side dish.
You can use the Southwest Seasoning Mix instead of the Taco seasoning mix.

Makes: 4 servings

6 cups torn romaine lettuce
1 Lb boneless skinless chicken breast, cut into bite sized pieces
1 can (11 oz) corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Salsa, if desired

In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 5 to 7 minutes, stirring constantly, until blended and chicken is done.
Mix chicken mixture and lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.
For a variation add a can of drained black beans.

Jamaican Pasta Chicken Salad

This chicken is the same as the Jamaican chicken. Cook extra when you make it and cook once for two meals. (Or three if you also make the Jamaican Chicken Salad.)
It's a great salad for summer. And I love cooking once and eating three times, three different meals. Delicious!

Serves 6

1 TBSP vegetable oil
1 TBSP Jerk seasoning
1 LB Chicken (tenders or boneless, skinless)
1 fresh pineapple
1 bell pepper
3 green onions (white and light green parts only)
1 LB Rotini pasta (or kind of your choice)
1 can (15 ounce) black beans, drained
6 slices bacon, cooked, drained and crumbled
DRESSING:
2 limes
1/3 cup reduced-fat mayonnaise
2 TBSP pineapple juice (from pineapple)
DIRECTIONS:
Mix together the oil and jerk seasoning. Add chicken; mix well to coat and set aside.
Peel pineapple, remove core, and slice. Cook chicken in skillet 3-5 minutes on each side, until done. Remove from pan, set aside. Add pineapple slices to pan. Cook 1 minute on each side. Remove from pan. Cut chicken into bite-sized pieces.
Thinly slice bell pepper and green onions. Drain and rinse beans. Set aside.
For dressing, zest one lime. Juice both limes. Mix lime zest, juice, mayonnaise and pineapple juice in small bowl.
Cook pasta according to directions on package. Drain.
Mix pasta, beans, bell pepper, chicken, pineapple, bacon, and green onions in bowl. Drizzle dressing over salad. Toss gently.

Jamaican Chicken Salad

The chicken in this salad is the same as the Jamaican Chicken recipe. When you cook the chicken cook some extra and you can make two meals while cooking only once. This is delicious and great for an easy, cool, summer meal. The dressing is great.

Serves 6
1 TBSP vegetable oil
1 TBSP Jerk seasoning
1 LB Chicken (tenders or boneless, skinless)
1 fresh pineapple
1 bell pepper
3 green onions (white and light green parts only)
2 heads romaine lettuce
1 can (15 ounce) black beans, drained
6 slices bacon, cooked, drained and crumbled
DRESSING:
2 limes
1/3 cup reduced-fat mayonnaise
2 TBSP pineapple juice (from pineapple)
DIRECTIONS:
Mix together the oil and jerk seasoning. Add chicken; mix well to coat and set aside.
Peel pineapple, remove core, and slice. Cook chicken in skillet 3-5 minutes on each side, until done. Remove from pan, set aside. Add pineapple slices to pan. Cook 1 minute on each side. Remove from pan. Cut chicken into bite-sized pieces.
Thinly slice bell pepper and green onions. Tear lettuce and place in bowl. Drain and rinse beans. Set aside.
For dressing, zest one lime. Juice both limes. Mix lime zest, juice, mayonnaise and pineapple juice in small bowl.
Mix lettuce, beans, bell pepper, chicken, pineapple, bacon, and green onions in bowl. Drizzle dressing over salad.

Jamaican Chicken

Serves 4

1 TBSP vegetable oil
1 TBSP Jerk seasoning
1 LB Chicken (tenders or boneless, skinless)

Mix together the oil and jerk seasoning. Add chicken; mix well to coat and refrigerate. Let marinate for at least 15 minutes; and up to 24 hours.

Cook chicken in skillet 3-5 minutes on each side, until done.

Serve with Roasted vegetables, rice, or whatever you choose.

Grilled Picnic Taco Nachos

I made this for our Memorial Day Barbecue. Everyone really liked it and it was so easy to make.

5 cups tortilla chips
1 can (15 oz) black beans, drained, rinsed and mashed
1 can (4.5 oz) chopped green chiles, drained
2 tsp taco seasoning mix (from 1 oz package)
2 plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 Tbsp)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

1. Heat gas or charcoal grill. Spray 12x18 inch foil pan with cooking spray. Spread tortilla chips in pan.
2. In medium bowl, mix beans, chiles and taco seassoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
3. Place foil pan on grill over medium heat. Cover grill; cook 3 to 10 minutes or until cheese is melted. Carefully remove foil.

Makes 4 servings

Spicy Molasses-Glazed Steak Tips

I found this in a cookbook and made it for dinner this last week. My husband really liked it and I did too. It worked up really quick. I served it with a salad, vegetable and garlic bread.

1/3 cup molasses
1/4 cup cider vinegar
1/2 teaspoon red pepper flakes
salt and pepper
1 1/2 pounds sirloin steak, cut into 2-inch chunks
1 Tbsp vegetable oil

1. Whisk molasses, vinegar, pepper flakes and 1/4 tsp salt in medium bowl. Pat steak tips dry with papper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook meat until browned all over, 6 to 10 minutes; transfer to platter and tent with foil.

2. Add molasses mixture and any accumulated meat juices to empty skillet and simmer, scraping up any browned bits, until slightly thickened, 3 to 5 minutes. Spoon sauce over steak. Serve.

Steak tips are sold as whole steaks, cubes, and strips. For this recipe use a whole steak or strips and cut the chunks yourself.

Beet Jelly

Nola wanted this one, so here it is.

Mom made this every summer when we were kids. She would can the beets and save the juice to make jelly. We ate a lot of it over the winter. My sister-in-law adds 2 small packages of strawberry jello to hers to make it taste like strawberry jelly.

8 cups beet juice
1 cup lemon juice
3 pkg pectin

Mix all together and boil hard for 1 minute.

Add:
13 cup sugar
Boil for 3 minutes. Bottle and seal or put wax on top

Makes approximately 7 1/2 pints.

Triple Chocolate Dessert

I got this recipe from my mother in law a way long time ago. It is absolutely scrumptious. You can't go wrong serving this for dessert. It's also quick and easy. You can't beat that.

Bottom layer:
1 stick butter
1 cup chopped nuts
1 cup flour
Mix with mixer. Pat into 9 x 13 pan and bake 15-20 minutes at 350 degrees.
Second layer:
1 package cream cheese 8 ounce, softened
1 cup Cool Whip
1 cup powdered sugar
Mix and spread over first layer.
Third layer:
1 package vanilla instant pudding mix, 4 serving size
1 package chocolate instant pudding mix, 6 serving size
4 cups milk
Beat together. Spread onto second layer.
Top with Cool Whip.
Sprinkle chopped nuts over the top for garnish.
Refrigerate for at least 15 minutes.

Nachos

This was a favorite when my kids were teenagers. It's quick and easy and very tasty. Serve with some extra salsa if you like.

1. Brown 1 pound hamburger, mix in 1 can refried beans
2. Layer on cookie sheet:
Tortilla chips
Hamburger/bean mixture
Grated cheddar and/or mozzarella cheese
Salsa
3. Bake in 300 degree oven until the cheese melts

Porcupine Meatballs

I got this recipe from a good friend many years ago. I've been making them ever since. It's kind of a meal in one pot. There's meat, vegetable juice, and rice. Add a salad and you're good to go.

1 egg
1/2 cup water
1 envelope onion soup mix, divided
1 1/2 pounds ground beef
1/2 cup uncooked regular rice, divided
1 can (46 oz.) tomato juice
1 teaspoon sugar

Directions:
1. Beat egg slightly with water and 2 Tablespoons of the soup mix. Mix lightly with ground beef and 1/4 cup of the rice. Shape into 12 balls. Roll in remaining rice.
2. Heat tomato juice to boiling. Stir in remaining onion soup mix and sugar. Place meatballs into tomato juice. Cover.
3. Simmer 50 minutes or until rice puffs out around meat and is tender.

Jumbo Raisin Cookies

These are my all time favorite cookies. I can't make them very often because I could eat them all in just a couple of days. I've been making these since I was a teenager. They are easy and they are the BEST.

Boil together for 5 minutes:
1 cup water
1 cup raisins
Set aside.
Cream together:
1 cup shortening and
1 3/4 cups sugar
Add:
1 teaspoon vanilla and
3 eggs, beaten
Mix together:
4 1/2 cups flour,
1 teaspoon baking powder,
1 teaspoon baking soda,
1 teaspoon salt,
1 1/2 teaspoons cinnamon and
1/4 teaspoon nutmeg
Add the raisins with the water and add the flour mixture to the sugar mixture. Mix well.
Add 1 cup nuts if desired.
Drop by teaspoons onto ungreased cookie sheet. Bake at 375 degrees for 12 minutes.

Orange Beef and Broccoli

1 lb lean sirloin steak, trimmed and cut into thin strips
2 Tbsp reduced-sodium soy sauce
2 garlic cloves, minced
2 tsp minced peeled fresh ginger
1/8 tsp red pepper flakes
2 tsp canola oil
5 cups small broccoli florets
1 onion, thinly sliced
1 Tbsp grated orange zest
1/4 cup orange juice
1 tsp cornstarch

Combine the steak, soy sauce, garlic, ginger and red pepper flakes in a large zip-close bag. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight. Could be frozen at this point to be cooked at a later date.

Heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until lightly browned, about 3 minutes. With a slotted spoon, transfer the beef to a plate. Add the broccoli and onion to the skillet and stir-fry until the broccoli is bright green, about 3 minutes.

Stir together the orange zest, orange juice and cornstarch in a small cup until smooth; add to the skillet. Stir-fry until the sauce thickens and bubbles, about 1 minutes. Add the beef and stir-fry until heated through, about 2 minutes longer.

I like a little more orange flavor so I add another 2 to 4 Tbsp orange juice to the bag to marinade with the beef.

Makes 4 servings for 5 points each
each serving is 244 cal, 7 g fat, 2 g sat fat, 0 g trans fat, 73 mg Chol, 344 mg sod, 3 g fib, 33 g prot, 60 mg calc

Indoor S'mores

4 cups Honey Graham cereal
3 Tbsp margarine
6 cups miniature marshmallows
1/4 cup light corn syrup
1 1/2 cups milk chocochips

Coat a 9 by 13 inch pan with cooking spray. Place cereal into a large bowl, set aside.

In a medium sauce pan over low heat, melt margarine. Add marshmallows and corn syrup, stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal, stir well to coat. Press into prepared pan. Cool completely before cutting into squares.

I wet my hands with warm water and pressed the mixture into the pan. It was rather sticky.

SOUTH OF THE BORDER LASAGNA

I made this for dinner the other night. It was really good. I put 1/2 tsp each of chili powder, cumin, garlic powder and onion powder. I would leave the top layer of noodles off next time I make it. The noodles hardened when it was cooking to reduce the amount of liquid. I couldn't find the Taco Bell refried beans or salsa, so I used a store brand. I also used the store brand of cheese. It was cheaper. I don't know if the flavor would be different with the name brand. We really liked it the way it was.

Preheat oven to 375 degrees

uncooked lasagna noodles
1 (16 oz) can Taco Bell Refried Beans
seasoning to taste: chili powder, cumin, garlic powder, etc
1 lb uncooked hamburger
2 1/2 cups Taco Bell Medium Salsa
2 1/2 cups water
1 (8 oz) pkg Kraft 4 cheese Mexican blend
2 green onions, chopped

In large bowl mix refried beans, seasonings and uncooked hamburger together; set aside. In separate bowl stir together salsa and water. In a 9 by 13 inch pan, pour 1/2 cup salsa and layer as follows: Uncooked lasagna noodles (3 lengthwise and a short piece across the end--do not overlap) * 1/3 cup meat/bean mixture * 1/3 of the remaining salsa mixture. Repeat twice more, ending with a final layer of lasagna noodles on top. Cover with foil and bake 45 minutes. Uncover and let bake another 15 minutes or until water has finished evaporating. Sprinkle cheese and chopped onions on top and return to oven until cheese melts. About 5-10 minutes. Serve with sour cream.

Easy Chili

This chili takes a while to simmer, but doesn't take a lot of hands on time. It's easy since you use canned beans. You could let it simmer in the crockpot for 4 or 5 hours instead, if you like. I got this recipe from a friend many years ago. I've made a few changes. Now it's one of my favorites.

1 1/2 lb ground beef
1 1/2 cups thinly sliced onion
1 cup chopped celery
1 clove garlic, chopped
1 green pepper, sliced
1 habanero pepper, diced
2 cans tomatoes
2 Tbsp chili powder
3 Tbsp cold water
1 tsp sugar
2 tsp salt
1 tsp Worcestershire sauce
5 cans beans, drained
(I use 3 kidney and 1 each of pinto and white beans. I leave one of the cans of kidney beans undrained for extra liquid.)

Brown ground beef in Dutch oven. Add onions, celery, garlic, and peppers. Continue stirring and frying until onions are just translucent (about 10 minutes). Add tomatoes, chili powder (which has been mixed with the cold water), salt, sugar, and Worcestershire sauce. Simmer about 1 hour. Add beans. Heat through.

Peach Pie with Ginger Bottom

I made this last summer with the peaches from my tree. It was really good. I was afraid the the ginger would be over powering, but it wasn't.

2 pounds peaches, yellow or white variety
1/3 cup sugar
2 Tbsp fresh lemon juice
1 tsp ground cinnamon
1 Tbsp coarnstarch
2 Tbsp unsalted butter
4 oz gingersnaps, about 18 cookies

Preheat oven to 400 degrees.
Cut peaches in half and remove pits. Cut each peach half in four slices. Combine peaches, sugar, lemon juice, cinnamon and cornstarch in a medium bowl; set aside.
Melt butter in microwave or on stovetop. Crush gingersmaps into crumbs; place in a small bowl. Pour melted butter into crumbs and combine thoroughly.
Pat crumb mixture into bottom of 9 inch ceramic or glass pie plate; make sure crumbs are evenly distributed.
Starting at edge of pie plate, arrange peach slices in concentric circles so that they cover entire surface of pie and form a petal-like pattern. To form center of 'flower', arrange several peach slices into a small circle. Pour any remaining liquid from peach mixture over top of pie so it is evenly distributed.
Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325 degrees and bake for 40 minutes more.
Remove from oven and cool completely in pie plate on a wire rack (about 2 hours). Slice into 8 pieces just before serving.
Makes 8 servings for 3 points.
Is really good with fat free cool whip.

Philadelphia Peaches 'N Cream No Bake Cheesecake

I made this last summer with the peaches from my tree. We really liked it. It is light and very refreshing.

2 cups graham cracker crumbs
6 Tbsp margarine, melted
1 cup sugar, divided
4 pkg (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 less fat than cream cheese, softened
1 pkg (4 serving size) Jell-O Brand peach flavor gelatin
2 fresh peaches, chopped
1 tub (8 oz) COOL WHIP LITE Whipped Topping, thawed

Mix graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13X9 inch pan. Refrigerate while preparing filling.
Beat Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Makes 16 servings.
Can be prepared using 1 drained 15 oz can peaches

Gingerbread Pudding Cake

This has an old fashioned flavor. It even tasted good warmed up later. I did not like it cold. I did not have a 3 quart slow cooker. I tried it first in a 4 quart and it worked well. But I made it after that in my 2 quart. I really liked it better in the 2 quart.

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 tsp vanilla extract
1/2 cup molasses
1 cup water
1 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1/2 cup chopped pecans

Topping:
6 Tbsp brown sugar
3/4 cup hot water
2/3 cup butter, melted

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in egg white and vanilla.
Combine the molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in the pecans.
Pour batter into a greased 3 quart slow cooker. Sprinkle with brown sugar. Combine the hot water and butter; pour over the batter (DO NOT STIR).
Cover and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off the heat. Let stand for 15 minutes. Serve warm with whipped cream.
Makes 6-8 servings.
I was thinking of cooking it longer on low to see if it would work, but haven't yet.

Cranberry Cheese Bars

I made this for my work party, and it was gone in about 15 minutes. Everyone really liked it. I also made it for our family Christmas party. The family devoured it in just a little while also.

2 cups all purpose flour
1 1/2 cups oats
3/4 cup plus 1 Tbsp firmly packed brown sugar
1 cup (2 Sticks) butter or margarine, softened
1 (8 oz) package cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
2 Tbsp cornstarch
1 (16 oz) can whole berry cranberry sauce

Preheat oven to 350 degrees. In large bowl, combine flour, oats, 3/4 cup brown sugar and butter; mix until crumbly.

Reserving 1 1/2 cups crumb mixture, press remainder firmly on botton of greased 13 by 9 inch baking pan. Bake 15 minutes.

In small bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth; stir in lemon juice. Spread evenly over prepared crust.

In small bowl, combine remaining 1 Tbsp brown sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cream cheese layer. Top with reserved crumb mixture. Bake 40 minutes or until golden. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator.

Delicioso Pasta

This pasta is yummy - one of my favorites. It can be done in half and hour or less. It tastes great left over and heated up. Be sure not to put too much allspice. You want just a hint. It's a family favorite.

2 tablespoons extra virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
½ pound bulk hot Italian sausage
1 pound ground beef
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine (or substitute apple or peach juice)
1 cup prepared beef stock, paper container or canned
2 (32 ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Heat a deep pot over medium high heat. Add oil, garlic, bay leaf, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
Toss pasta with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

Orange Streusel Coffeecake

Cocoa Streusel (recipe follows)
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 cup sugar
3 eggs
1 tsp vanilla
1/2 cup dairy sour cream
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup orange juice
2 tsp grated orange peel
1/2 cup orange marmalade or apple jelly

1. Prepare Cocoa Streusel. Heat oven to 350 degrees. Generously grease 12 cup fluted tube pan.
2. Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat well. Add sour cream; beat until blended. Stir together flour, baking powder and baking soda; add alternately with orange juice to butter mixture, beating until well blended. Stir in orange peel.
3. Spread marmalade in bottom of prepared pan; sprinkle half or streusel over marmalate. Pour half of batter into pan, spreading evenly. Sprinkle remaining streusel over batter; spread remaining batter evenly over streusel.
4. Bake about 1 hour or until tootpick inserted near center of cake comes out clean. Loosen cake from side of pan with metal spatula; immediately invert onto serving plate.

Cocoa Streusel: Stir together 2/3 cup packed light brown sugar, 1/2 cup chopped walnuts, 1/4 cup cocoa and 1/2 cup sweetened coconut flakes, if desired.

Banana Cookies Fat Free

These cookies are quick and easy and are fat free. I've had many requests for this recipe. They taste delicious and are a great texture.

1 cake mix (You could use any - yellow works well, but white is my favorite)
1 very ripe banana, peeled and mashed
1 egg white
1 Cup chocolate chips

Combine cake mix, banana, and egg white together until well mixed. If mixture is too thick, add a little applesauce, fat free sour cream, or fat free milk one tablespoon at a time until it's a good consistency for cookies.
Mix in the chocolate chips.
Drop by teaspoons (I use my small ice cream scoop) onto cookie sheet sprayed with cooking spray.
Bake at 350 degrees for about 9 minutes, until lightly browned. Remove to wire racks and cool.
Makes 36 cookies. 1 point each

Dark Cocoa Glaze

This was made to use with Boston Cream Pie, but could be used with any cake or as an ice cream topping. It could also be used to drizzle on cream puffs.

3 Tbsp water
2 Tbsp butter or margarine
3 Tbsp cocoa
1 cup powdered sugar
1/2 tsp vanilla extract

Heat water and butter in small saucepan over medium heat until mixture comes to a boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth and of desired consistency; cool slightly.

Rich Filling

This was made to fill the Boston Cream Pie but could be used as filling for cream puffs or as a pudding dessert.

1/3 cup sugar
2 Tbsp cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter or margarine
1 tsp vanilla

Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours or until cold.

Boston Cream Pie

This is so easy to make and is so good.

1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
Rich filling
Dark Cocoa Glaze

1. Heat oven to 350 degrees F. Grease and flour 9 inch round baking pan.
2. Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternatelhy with milk to shortening mixture, beating well after each addition. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
4. Prepare Rich Filling. With long serrated knife, cut cake in half horizontally. Place one layer, cut side up, on serving plate; spread with prepared filling. Top with remaining layer, cut side down. Prepare Dark Cocoa Glaze; spread over cake, allowing to run down sides. Refriderate several hours or until cold. Garnish as desired. Refrigerate leftover pie.

Maked 8 to 10 servings.

Aloha Chicken

I made this for a dinner the other night and everyone really liked it. I didn't use the chunks of pineapple, I used the tidbits. I like the smaller pieces of pineapple better. I also used brown rice.

10 (4 oz.) pieces chicken breast
20 oz can pineapple chunks
11 oz can mandarin oranges, drained
1 green or red pepper, chopped
1/4 onion, chopped
1 clove garlic, minced
1 Tbsp soy sauce
1 tsp fresh ginger, peeled and grated

Arrange chicken in slow cooker, set aside. Combine remaining ingredients. Pour over chicken. Cover and cook on low setting for 8-10 hours.

10 servings=5 points each

Serve over one cup cooked rice for 4 additional points.

Frozen Fruit Salad

This is the recipe for the salad I took to school. It's really delicious and easy to make. I love having it in my freezer, so that I can have just 1 serving when I want a fruit salad treat. It's yummy enough to be dessert.

1 Pint whipping cream
2 Cups sour cream
2 TBSP lemon juice
1 1/2 Cups sugar
dash of salt
4 bananas, diced
1 small bottle maraschino cherries, chopped (about 2/3 cup)
1 can crushed pineapple, drained (20 ounces)
1/2 cup chopped walnuts (optional) I didn't add these

Whip the cream until soft peaks form. (The peaks need to hold their shape.) Blend in the sour cream. Add lemon juice, salt, and sugar.
Fold in the remaining ingredients.

Spoon into paper lined muffin tins and freeze. After they are frozen, you can store them in plastic bags.

Makes 30 to 36 servings.

The foil cupcake papers don't stick as much as the paper liners, but you can use either.

If you get 36 servings, they are 3 points each. Use Splenda and they are 2 points each.

Ranch Avocado Dip

I have never liked avocados but I liked this dip. The flavors blended together so that nothing was overpowering. Very refreshing with egg rolls.

1 ripe avocado, peeled and diced
1 tsp lemon juice
16 oz sour cream
ranch dip mix

Mash diced avocado with lemon juice until smooth and creamy, Prepare dip mix with sour cream. Fold avocado mixture into ranch dip. Chill one hour before serving. Makes about 2 cups.

Southwest Chicken Eggrolls

This was made in Little Theater. It was very easy to make and so delicious. These would be good for a party or anytime you would like something light. They taste very similar to the eggrolls you can get at Chili's.

1 small onion, peeled and chopped
1/4 cup butter or cooking oil
1 clove garlic, crushed
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 or 3 chicken breasts, cooked and chopped
1/2 cup frozen corn
1/2 cup cooked black beans
1/2 to 1 tsp ground red pepper
1/4 tsp ground oregano
1/4 cup fresh cilantro (or 1 tsp dried crushed cilantro)
1 cup salsa
1 tsp cornstarch
1 (4 oz) can chopped green chilies ( mild or hotter)
egg roll wraps
vegetable oil for frying
1 recipe Ranch Avocado dip

Saute onion and garlic in butter until clear. Add remaining 10 ingredients and heat through slowly. Following the directions on the eggroll pkg, fill wraps with chicken filling and deep fry in vegetable oil until golden brown. Remove and drain. Serve immediately with Ranch Avocado Dip. Or any other dip you may like.

Cream Puff

These were made in the Little Theater class. They were well received. They were filled with a homemade custard filling. They also had strawberries inside with the filling and chocolate syrup on the top.

3/4 cup butter
1 1/2 cups water
3/8 tsp salt
1 1/2 cup flour
6 eggs

Bring the butter, water and salt to a boil in large pan. With a wooden spoon stir the flour in. Add the eggs one at a time and mix well after each egg. Drop on an ungreased cookie sheet. You can use a spoon to drop the dough on the cookie sheet or a scoop or put the dough in a pastry bag with a large star tip and make a pretty shape with the dough. Bake at 375 for 35-45 minutes, or until golden brown. Cool. Remove the top of each cream puff and remove the center. Be careful not to break the cream puff when removing the center. Fill with pudding and dust with powdered sugar. Or fill with a chicken salad. Or any other type of salad. The possibilities are endless for filling. Use you imagination. You will get 12 to 36 cream puffs depending on the size. The smaller ones will cook faster so watch them in the oven.

Chicken and Broccoli Braid

This is an easy recipe and is really delicious. One great thing about it is that it has so many food groups. There's meat, dairy, vegetable, and grain. If you have a salad, it's a perfect meal and very easy. You can use leftover chicken or even buy a roasted or rotisserie chicken from the store. You can also use precooked packaged chicken from the refrigerated section at the store. You can use either fresh or frozen (thawed) broccoli. It's a great "go to" recipe when you're tired or don't have a lot of time to spend. You can put together a salad or do whatever else while it bakes.

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup chopped red bell pepper
1 cup (4 ounces) shredded cheddar cheese
1 garlic clove, pressed
1/2 cup ranch dressing
1/4 teaspoon salt
2 packages (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Preheat oven to 375 degrees F. Place chicken and broccoli in large bowl. Add pepper and cheese. Press garlic over vegetable and chicken mixture. Add mayonnaise and salt; mix well. Unroll 1 package of crescent roll dough; do not separate. Arrange longest sides of dough across width of 12" x 15" pan(a cookie sheet works well). Repeat with remaining package of dough. Seal perforations, so that you have one large rectangle of dough. On longest sides of dough cut into strips 1 1/2 inches apart, 3 inches deep (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn to help them stick together. Brush on a bit of water for "glue", if you need to. Continue alternating strips to form a braid. Tuck ends up to form a rim at the end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Cut crosswise to serve.

You can use mayonnaise instead of the ranch dressing. You can also add 1 teaspoon of dill weed to the filling, if you like.

It's still good if you use reduced fat cheese, light ranch dressing, and reduced fat crescent rolls.

Makes: 10 servings

Chocolate Glaze

This was made in my Little Theater Class. It was made to go with cream puffs, but can be used with any dessert.

2 Tbsp butter
1 cup chocolate chips (any variety)
3 tsp light corn syrup
3 tsp milk

Melt butter, chocolate chips and corn syrup in small saucepan. After they are melted and smooth add the milk. Mix well. Drizzle over cream puffs, ice cream or cake or any dessert you feel could benefit from some chocolate glaze.

Ham 'n' Cheese Pasta

I made this at my Little Theater Class. Some of the members thought they would like it better without the horseradish. Others wanted to try it with bacon instead of the ham, or even chicken. They also thought to substitute broccoli or green beans for the peas. Have fun with it and try different combinations.

8 ounces uncooked medium pasta shells
1 pound process cheese (Velveeta), cubed
1/2 cup milk
2 Tbsp ketchup
1 Tbsp prepared horseradish
2 cups cubed fully cooked ham
1 pkg (8 ounces) frozen peas, thawed

Cook pasta shells according to the package directions. Meanwhile in a microwave-safe bowl, combine the process cheese and milk. Cover and microwave on high for 2 minutes; stir. Heat 1-2 minutes longer or until smooth, stirring twice. Stir in the ketchup and horseradish until blended.
Drain pasta and place in a large bowl. Stir in the ham, peas and cheese sauce. Transfer to a greased 2 quart baking dish. Cover and bake at 350 degrees for 30-35 minutes or until bubbly.
Serves 4.
A while back, I read an article about cooking pasta. It said to bring the water to a boil and add the pasta. Bring it back to a boil and turn off stove. Let sit for 10-15 minutes. The pasta will be done.

Chocolate Bliss Cheesecake

I made this for my Little Theater Class. It was a big hit.

18 Oreo cookies, finely crushed
2 Tbsp butter or margarine, melted
3 pkg (8oz each) PHILDELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, cooled
3 eggs

Heat oven to 325 degrees. Press combined crumbs and butter onto bottom of 9 inch springform pan.
Beat cream cheese, sugar and vanilla with mixer until blended. Add chocolate, mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Dust cheesecake with unsweetened cocoa powder or powdered sugar. Or garnish with fresh strawberried or raspberries just before serving.

Makes 12 servings

Black-and-White Molten Chocolate Cakes

I made this for my Little Theater Class. The class raved about the taste and ease of preparation.

This is so much easier to make that it looks. This is not a diet friendly dessert. But, it is so good. The melted chocolate running out of the cake is wonderful. Half of the cake is 8 Weight Watchers points. Sometimes it would be worth them. At the end I will put the amounts to make 2 custard dishes instead of 6. 2 is 4 servings.

1 pkg (6 squares) Baker's Select Bittersweet Chocolate (I couldn't find bittersweet so I used semi-sweet)
10 Tbsp butter
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
1 1/2 squares Baker's White Chocolate, cut into 6 chunks

Heat oven to 425 degrees. Microwave bittesweet chocolate and butter in microwavable bowl on HIGH 2 min.; whisk until melted. Stir in sugar, flour, whole eggs and egg yolks.
Pour into six greased 6-oz. custard cups on baking sheet. Press 1 white chocolate chunk into batter in each cup.
Bake 15 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Run knife around edges to loosen. Invert onto plate; cut in half. Serve warm. Makes 12 servings.

2 squares chocolate

3 1/2 Tbsp butter

1/2 cup powdered sugar

6 tsp flour

1 egg

1 egg white

1/2 square white chocolate

Make the same as for the regular cake recipe.

Famous Salsa

This is a great salsa. Very quick and easy to make and tastes delicious. So any time you can't have or don't want salsa with fresh tomatoes, this is the salsa to choose.

Makes 4 cups

Ingredients
2 (14.5 ounce) cans stewed tomatoes
½ onion, finely diced
1 teaspoon minced garlic
juice from ½ lime
1 teaspoon salt
¼ cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Directions
Combine the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired smoothness.

Mozzarella Cheese Sticks

I made these for Super Bowl Sunday. I really like mozzarella sticks, but they have so many calories and so much fat. So I reworked a recipe I had and this is what I came up with. They are very light and crispy--really delicious.

Makes: 32 appetizers
8 light string cheese sticks cut once vertically and once horizontally. Each stick will then be cut into 4 sticks
Vegetable oil enough for deep fryer or 2 inches deep in heavy saucepan
1/2 cup Kodiak Cakes pancake and waffle mix (You could probably use a different brand, but it may be a little different.)
1/2 teaspoon paprika (I like smoky paprika, but use whatever you have.)
1/4 cup fat free milk
2 Tbsp egg Beaters or other pasteurized egg product
Marinara sauce, if desired for dipping

1. Place cheese sticks on tray; freeze at least 1 hour.
2. Heat 2 inches of oil to 375ºF in large heavy saucepan or follow manufacturer's directions on deep fryer. Beat pancake mix, paprika, milk and egg beaters until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely. Be sure to cover the cheese completely or it will melt and run out.
3. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving.
Serve cheese sticks with marinara, salsa, spaghetti or pizza sauces.

Freezing the cheese first allows the outside to get crispy before the cheese starts to melt.
If you can't cook at least 6 or so at a time keep them in the freezer so they won't thaw before you get to them.
Coat them all before you start frying. They cook very quickly and you need to be ready. Don't try to fry and coat at the same time.
You can also use cheddar cheese cut into about the same size sticks. They are also yummy.

1 serving = 2 sticks and is 3 points

Lemon Frozen Yogurt

Fat free frozen yogurt. YUM! This stuff is a delicious treat and guilt free!

1 carton (32 oz) plain yogurt (I use fat free)
1 2/3 cups sugar (I use Splenda – only about 1 1/3 cup)
1/3 cup lemon juice (I just use all the juice from the lemon)
1 Tablespoon grated lemon peel (I just use the whole lemon)
4 drops yellow food coloring, optional

In a mixing bowl, combine the yogurt, sugar, lemon juice, and peel. Mix well. Stir in food coloring if desired. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Allow to ripen or firm up in the refrigerator/ freezer for at least 2-4 hours before serving. (I don’t let it ripen. I like it fresh.)

Yield 5 cups
Points = whatever the yogurt is if you use Splenda.

Spanish Rice

I made this for my Little Theater class.

3 Tbsp oil
3/4 cup chopped onion
1 Tbsp minced/chopped garlic
2 cups long grain rice (uncooked)
3 cups chicken broth
1 can (14.5 oz) hunts stewed/diced tomatoes
1 can (8 oz) tomato sauce

Brown the rice in oil in large skillet over medium heat stirring constantly until rice is light brown in color. Add onion, continue cooking until onion is translucent. Rice should now be tan in color. Add garlic, stir in chicken broth, tomatoes with juice and tomato sauce. Cover with tight lid, reduce heat to simmer and cook for 20-25 minutes or until liquid is absorbed. Do not disburb while cooking (no peeking or stirring!!) When done, stir once, then serve.

Makes 6-8 servings

Chili Verde

I made this for my Little Theater Class

2 lbs meat*
3 Tbsp fat**
1 (14.5 oz) can Hunts diced tomatoes
1 cup chopped onion
3 Tbsp flour
2 cans chopped green chilis
1 cup chicken broth
3 Tbsp garlic powder or fresh or bottled garlic
1/2 tsp black pepper
3/4 tsp salt

Heat fat in medium skillet on medium heat. Cube meat then season with salt and pepper. Sautee meat until lightly browned then add onion. Cook until onion is translucent. Add garlic. Lightly sprinkle with flour and mix until meat is fully coated. Add green chili. (For a hotter flavor add 1/2 to 1 small can of diced jalapenos.) Add chicken broth and diced tomatoes with liquid. Simmer uncovered for 20 minutes. For more tender meat it can be simmered for up to 1 hour.

*Pork, beef or chicken. (Ground, cubed or shredded.)
**Lard, shortening, oil, butter, or margarine.
Makes about 4 cups
Serve with warm tortillas
Can be frozen and reheated later

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.