Butterfinger Bites

Just 3 ingredients. These are easy to make. They taste, "AWESOME!" according to my son-in-law.

Such a wonderful treat and HEALTHY! Wheat Thins--whole grain crackers=healthy. Peanut Butter--protein=healthy. Chocolate--yummy=okay maybe not so healthy. But 2 out of 3--that's pretty good. I declare that healthy.

Here's what you'll need:
1 (10 oz.) box original Wheat Thins crackers
1 cup creamy peanut butter
16 ounces dipping chocolate, almond bark, or candy melts

First, line a cookie pan with waxed paper. Lay out your Wheat Thins in a single layer all over the pan. My pan didn't quite hold the entire box. You could use more that one pan.

Next, take a zipper sandwich bag and spray the inside with non-stick cooking spray. This will keep the peanut butter from sticking to the bag. Plop about a cup of creamy peanut butter into the bag. Now, zip up the bag and cut off a small corner to make a hole in the bag. Squeeze about a half teaspoon of peanut butter onto the top of each cracker on your cookie pan. I didn't measure. I just "eyeballed" it. You can use a half teaspoon measuring spoon, but the bag is so much faster and easier. Then just throw away the bag and NO cleanup. Hooray!

Place a Wheat Thins cracker on top of each peanut butter topped cracker on the cookie pan.

Melt chocolate according to package directions. Or melt chocolate in microwave at 50 percent power for one minute; stir. Return to microwave at 30 second intervals until chocolate is completely melted and smooth. Remember to stir after each 30 seconds. Chocolate does not look melted until you stir it. You don't want to scorch it.

Finally, dip cracker "sandwiches" in chocolate to coat.

Set on waxed paper on cookie pans.

Place in refrigerator or freezer for 10-15 minutes to set completely. Eat and enjoy.

Store in an airtight container.
Somebody commented that these are better than Butterfingers. I don't know about that, but they sure are scrumptious and WAY healthier than Butterfingers.
Try some for yourself. I think you'll be glad you did.
I made about 48, but I only used one pan; and not the entire box of Wheat Thins.

Freezer Meal Twice Baked Potatoes

I love making these and putting them in the freezer. Then when I want a quick and easy but delicious meal, I can just pull one out of the freezer, place on microwave safe plate and microwave for a few minutes. Fix a salad while it's cooking and I have a yummy dinner in a short amount of time.

4 large baking potatoes (about 2 1/4 pounds)
1 Package (3 ounces) cream cheese, softened (This is a small package. You could divide an 8 ounce package.)
4 Tablespoons milk
1 envelope (1 ounce) ranch salad dressing mix
1 1/2 cups mashed potatoes*
1/4 cup shredded cheddar cheese

Scrub and pierce potatoes; place on a microwave safe plate. Microwave, uncovered, on high for 13-15 minutes or until tender, turning several times. Let stand for 10 minutes.
In a small bowl, combine cream cheese and milk; beat in salad dressing mix. Add mashed potatoes; mix well. Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese.
If you are eating them now, microwave two potatoes, uncovered, on high for 3 1/2 -4 1/2 minutes or until heated through.
Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag. May be frozen for up to 3 months.
To Use Frozen Potatoes:
Place potatoes on a microwave-safe plate. Microwave, uncovered, at 50% power for 8-9 minutes or until heated through. I add a little more cheese after I microwave them.
*I just bake a couple of extra potatoes. Peel and mash with a little milk and butter for the mashed potatoes.

Crispy Roasted Potatoes

Adapted from Martha Stewart

When I took these out of the oven, they looked brown and dry. I wasn't sure I wanted to even try them. But when I put them on the plate, they looked scrumptious. They are nice and crispy on the top, but soft, creamy and delectable on the bottom. Yum!
I admit I love potatoes. And I'm a big fan of crispy potatoes. With these, you get all the joy and crispiness of potato chips without the oil, frying, and salt. I tell you these really hit the spot.

3 tablespoons butter, melted
3 tablespoons olive oil
Coarse salt
4 pounds russet potatoes, peeled
1/2 onion, peeled

Preheat oven to 375 degrees. In a small bowl, combine butter and oil. With a sharp knife or mandolin, slice potatoes crosswise very thinly. Use a 9-inch round baking dish (a deep dish pie pan would work). I used my oval casserole dish. You want your potatoes to fit fairly snugly in your dish, so they will stand vertically. You don’t want the slices to lie down in the dish.
Pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt. Arrange your potato slices vertically in the dish.
Thinly slice onion with your mandolin or a very sharp knife and slide onion slivers between potato wedges, distributing them as evenly as possible. You don't have to be too careful placing the onion. Just slide the slices down between the potato slices randomly. Drizzle remaining oil/butter mixture evenly over the tops of the potatoes. Generously season your dish with salt. Bake 1 1/4 hours, or until potatoes are cooked through with a crisped top. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if desired, and serve immediately.

I've made these a few times and will definitely make again. It is easy to make only one or two servings. (That's what I do.) Just cut back on the amount of each ingredient. Yummo!!
I really wanted to label this as a dessert, but decided that might not fit for everybody. But it would make a great snack.

Berry Trifle

This is such an easy and beautiful dessert. It takes longer to wash and dry the berries and get them ready than anything else. It's elegant and looks like it took a great deal of time. Try it, you'll like it. Use whatever fruit you have. Try to have a variety of colors for a better presentation.

This is a small 2 person trifle

Ingredients:
4 cups cold fat-free milk
2 packages sugar-free, fat-free instant vanilla pudding mix (or cheesecake or white chocolate pudding mix)
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided (or sugar free)
1 prepared angel food cake, cut into 1-inch cubes (When I’m near Walmart I buy one of the sugar free angel food cakes.)
1 pint blackberries
1 pint raspberries
1 quart strawberries, sliced or quartered
Other fruit as desired (I like mango, kiwi, and bananas)
Directions:
In a medium bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 5 minutes or until soft-set. Mix in 2 cups of the thawed whipped topping. Set aside.
Place a third of the cake cubes in a trifle bowl. Top with a third of the pudding mixture and a third of the berries. Repeat layers twice. Top with remaining whipped topping. Garnish with quartered strawberries, if desired.
Serve immediately or refrigerate for up to 24 hours.
Yield: 12 servings.

Here's a picture of a full sized trifle.

I’ve used canned mandarin oranges, peaches, pears, or whatever I have.
I put raspberries on one layer, blackberries on a separate layer, and strawberries on another layer. But layer however you wish.
One twelfth of this is 4 Weight Watchers points, less if you use sugar free angel food cake.

Alien Spaceship Cupcakes

These are cute little bite sized desserts and are colorful and fun. Easy to make, too. Your kids will love them.
The original recipe came from Betty Crocker. She calls them cupcake poppers. I've made a few small changes.

Ingredients:

1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Food colors (Choose bright or neon colors)
Frosting (You can use any frosting. The Betty Crocker website calls for canned frosting. I prefer this Marshmallow Frosting. It is just the right stickiness and is oh so creamy.)

Directions:
1. Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Be sure to use the egg white recipe, not the whole egg recipe or your colors will not be as bright. Divide batter into small bowls. Make 2 to 5 different colors of batter by adding food color to each bowl; blend well. If you make 5 colors, use about 3/4 cup batter in each bowl.

2. Fill each muffin cup with 1 level measuring tablespoon batter. If you use 5 colors, you'll have 12 of each color.

3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan onto wire racks. Cool completely, about 10 minutes.

4. Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops.
Store loosely covered.
Makes 30 Alien Spaceships.

Marshmallow Frosting

This is a very creamy frosting and is great for cupcakes. It's easy to make and tastes great.

Ingredients:
1 1/2 cups Marshmallow Crème
3/4 cup Butter, softened
1 1/4 cups Powdered Sugar
Food colors (If you're making Alien Spaceships, use bright or neon colors.)

Directions:
In large bowl, beat marshmallow crème and butter with electric mixer on medium speed until blended. Beat in powdered sugar until nice and fluffy. Frost your cake as desired. (If you are making Alien Spaceships divide frosting into small bowls. If you are making 5 colors of Alien Spaceships use about 1/3 cup in each bowl. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.)

Marshmallow Rolls AKA Resurrection Rolls

I've seen these posted on several blogs, so don't know where they originated or who should get credit. Here's my version. These are scrumptious and would make a delicious addition to any meal. Don't wait for Easter; have them any day of the year.
They are very simple and easy to do.
The first time I made these the melted sugar and marshmallow leaked all over the bottom of the pan and the bottoms of the rolls were soggy. They weren't very good. So I've made a few changes. Try them. They really are easy and delicious.


RESURRECTION ROLLS
(Each ingredient represents something used to prepare Christ's body for burial.)

4 Large marshmallows, cut in half (Use your kitchen shears to cut them.)
About 1 1/2 Tablespoons Melted butter
3 Tablespoons sugar mixed with 1 1/2 teaspoons cinnamon
1 tube refrigerated crescent recipe creations seamless dough sheet (If you can’t find it in your store use a tube of refrigerated crescent dough. Makes 8 rolls.)

First open the can of crescent dough and cut once vertically and 3 times horizontally to make 8 rectangular pieces. Use your pizza cutter. It works great. (If you have the roll dough, just separate it into 8 triangles.)

This represents the linen used for covering the dead.

Dip and roll one half marshmallow (representing Christ's body) into melted butter.
The butter represents the oils used in anointing the dead body.

Then roll the marshmallow in the cinnamon/sugar mixture
The cinnamon/sugar represents the spices used to prepare the body for burial.

Place the marshmallow in the center of one crescent rectangle. (or triangle)

Fold the crescent around the marshmallow and pinch the edges tightly together, leaving no openings. Be sure to seal the edges so the marshmallow and sugar won’t leak out.

Place 8 cupcake papers in an 8 opening muffin pan.
(My pan was for 6 muffins, so I put two papers in a square pan and baked 2 of the rolls that way.) If you have any butter left over just go ahead and brush it on top of the rolls. YUM!

Place the crescent-wrapped marshmallows inside the cupcake papers.
(They look better if you put the seams down, but they cook better and keep the melted marshmallows and sugar inside better if you place the seams up.)

Place the pan in the oven (which represents the tomb) and bake according to the package directions. Close the "tomb" tightly and wait...
(This takes about 10 to 15 minutes at 350 degrees.)

When it's time, open the "tomb". The marshmallow has disappeared!

The marshmallow melts while cooking, leaving only the puffed crescent roll.

This represents how Christ rose from the dead.

All that remained in the tomb were the linen burial wrappings.

These not only look great, but they taste great, also.

Easy Individual Chicken Pot Pie

Here are the tiny Chicken Pot Pies I made in my little 4 inch casserole dishes. So yummy.

I wanted some chicken pot pie. So I found a couple of recipes that sounded good. I looked at what I had in the house; then combined the recipes to come up with this. It worked out great and I had a delicious easy dinner without going shopping.

2 Tablespoons butter or margarine
2 Tablespoons flour
Dash pepper
3/4 cup chicken broth (You can buy broth or use water and bouillon. I use 3/4 cup water and a scant teaspoon of Better Than Bouillon.)
1/2 cup milk
1 cup cubed cooked chicken (You can use leftover, rotisserie, or just cook it in the microwave.)
1 cup refrigerated cooked diced potatoes with onions (I use Simply Potatoes)
1 cup frozen peas and carrots
1/4 teaspoon salt
1 can refrigerated reduced fat crescent dinner rolls

Heat oven to 350 degrees F. Grease 4 ramekins or custard cups or use large muffin cups.
In skillet, melt butter, stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly and slightly brown. Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, potatoes and onions, peas and carrots, and salt. Cook until hot and bubbly. Spoon mixture evenly into prepared ramekins. Separate dough into triangles. You can cut to fit your ramekins, but I just push them down and roll and fold until they fit. (Bake the leftover triangles into crescent rolls.) Brush tops with additional milk if desired.
Bake 15 to 18 minutes or until they are golden brown.

Stuffed Chicken Breasts

This is a simple and satisfying dinner. Add a salad or vegetable and you have a complete meal.

2 cups cooked brown rice
1 pound chicken breast halves
1/2 teaspoon pepper divided
1/4 teaspoon salt
2 Tablespoons finely chopped onion
1/4 cup finely chopped tomatoes
1/4 cup finely shredded part skim mozzarella cheese
1 teaspoon basil
In a zipper bag, pound chicken breasts to 1/4 inch thickness. I cut them in half, so each serving is about 4 ounces. Sprinkle with 1/4 teaspoon pepper and the salt. Combine cooked rice, onion, tomatoes, cheese, basil and remaining 1/4 teaspoon pepper. Spoon rice mixture on top of chicken breasts; fold over and secure sides with wooden toothpicks.

Spray a large frying pan with nonstick cooking spray. Add stuffed chicken breasts and cook over medium high heat one minute on each side or just until golden brown. Transfer chicken to shallow baking pan. I use my cast iron skillet, and then I don’t have to transfer the chicken to another pan. I just put the skillet in the oven and bake it in the same pan. I always have leftover rice mixture, so I just put it in the pan next to the chicken and serve the chicken over the rice that I baked next to the chicken. Bake at 350 degrees for 30 minutes.
This is great by itself, but I really like to put Lemon Apricot Sauce on the top, so here’s the recipe for that.

Lemon-Apricot Sauce
1/3 cup sugar free apricot preserves
1 Tablespoon lemon juice
1/4 teaspoon soy sauce
1/8 teaspoon ground ginger
In a small microwavable bowl, stir together all of the Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir.
Pour sauce over chicken.

Lemon Wisp

While I was at the hospital visiting with my brother, some of us went to the cafeteria for dinner. They had a dessert called lemon something, I can't remember. It looked so delicious. I knew it wouldn't taste as good as it looked. They never do. But I decided to try it anyway. I was right. It didn't taste as good as it looked! So I decided to make my own. That way I could have something that tastes as good as it looks. So here's the recipe I came up with.

Ingredients:
White cake mix and ingredients called for on box
1 lemon
Lemon curd or 1 can lemon pie filling
Wispy Lemon Frosting (Recipe follows)
Directions:
Make the white cake mix as directed on the box with the following changes:
Zest the lemon and add to the dry cake mix. Juice the lemon and pour into a measuring cup; then add water to make the amount of liquid called for on the package. Mix and bake as directed. I made two nine inch layers. If you have 4 pans, you can make 4 thin 8 or 9 inch layers and bake them for less time. I only have 2 pans, so I made 2 layers and split them into four. If you make 2 layers, slice them in half horizontally so you will have 4 layers. You could do it with only 2 layers, but it won’t be quite as good.

Cool the cakes completely, about 2 hours.
Place one layer on a plate. Spread about 1/2 cup lemon curd on top. You don’t want it to drip down the side or it will get in the way when you frost the cake.
Place the second layer on top of the cake on the plate. Spread with 1/2 cup lemon curd. Then put the third layer on top of the cake on the plate and spread with the rest of the lemon curd.

Add the fourth and final layer on top of the plate. Spread Wispy Lemon Frosting on the sides and top. I swirled it a little with my knife instead of smoothing it out.

I also made some sugared lemon curls for a garnish. Using a vegetable peeler slice off about 5 or 6 slices from your lemon before zesting and juicing. Roll the peel into curls and secure with a toothpick. Place into a small bowl. Cover with sugar and refrigerate for several hours. Remove toothpicks and shake off as much sugar as possible before using on cake.
Wispy Lemon Frosting
7 ounces (about 1 1/2 cups) Marshmallow Crème
3/4 cup butter, softened
Zest from one lemon
2 Tablespoons lemon juice
1 1/2 cups powdered sugar
A few drops yellow food coloring
In a large bowl, beat the marshmallow crème and butter until well mixed. Add the lemon zest and the lemon juice. Mix. Beat in the powdered sugar until light and fluffy (about 2 minutes). Stir in the food coloring.

Hey! Look at this! I'm starting to look like a "real" food blogger.

Hamburger Soup

I love this soup! It's delicious and very filling. I've been making it for so many years, I can't remember how I came up with the recipe. I've given it to other people who also like it a lot. I make it in my pressure cooker. Very fast that way. It's kind of my "go to" recipe since I always have the ingredients and it's quick and easy.

1 lb hamburger
¼ tsp onion powder
½ tsp garlic powder, divided
¼ tsp lemon pepper
½ tsp seasoned salt
2 medium potatoes, diced
4 medium carrots, sliced
2 stalks celery, sliced
1 quart tomato juice
¼ tsp sweet basil
½ tsp oregano
salt and pepper to taste
Put hamburger in dutch oven. Sprinkle with onion powder, ¼ tsp garlic powder, lemon pepper, and seasoned salt. Stir and fry until browned.
Add potatoes, carrots, and celery. Cover with water and cook until vegetables are tender.
Drain the water off. Add the tomato juice, sweet basil, oregano, the rest of the garlic powder, and the salt and pepper. Heat through.
Serve. You can garnish with shredded cheese, sliced green onions, or fresh Basil leaves.

(You could cook it in the crockpot all day in the water. Then drain the water, add the tomato juice and heat through after the vegetables get cooked.) 1 point for a 1 cup serving.

Lemon Apricot Chicken

This is so delicious! The glaze is just the right touch. I love using egg whites and heart smart Bisquick to add flavor and crunch without all the fat and calories.

Makes: 3 servings
Chicken
2 tablespoons fat-free egg product or 1 egg white
1 tablespoon water
1/2 cup Bisquick Heart Smart® mix
1 1/2 teaspoons grated lemon peel
1/8 teaspoon garlic powder
3 small chicken breasts (4 ounces each)
Cooking spray
Lemon slices, if desired
Lemon-Apricot Sauce
1/3 cup sugar free apricot preserves
1 tablespoon lemon juice
1/4 teaspoon soy sauce
1/8 teaspoon ground ginger
1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray.
In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder.
Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
2. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
4. In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir.
Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.
Weight Watchers 5 points per serving.

Dinner Rolls

These rolls are light and delicious. I make them in my mixer, so they are super easy. Expect 24 LARGE rolls. You could divide the dough into six balls and make smaller rolls. Cooking time will be shorter if you do.

2 Tablespoons yeast
1/4 cup plus 1 Tablespoon warm water
3 eggs
1/2 cup oil
1/2 cup sugar
1 cup warm milk
5 1/2 cups flour
1 teaspoon salt
Butter to brush rolls with

Directions: Mix together the yeast and warm water in your mixer. Let it sit for about 10 minutes. Meanwhile, in another bowl, combine the eggs, oil and sugar. Warm the milk in the microwave (but don't get it hot...just warm) and add it to the yeast mixture in the mixer. Also, add in the egg mixture. Mix. Add the flour (mixed with the salt), one cup at a time. Mix well. Continue to knead for 5 minutes. (If you don't use a mixer, you'll have to knead for about 10 to 15 minutes.) Cover with plastic wrap and let rise until about double in size, about an hour.
After its risen, separate the dough in to 3 even balls. Roll out each ball to about the size of a dinner plate, on a lightly floured surface. Cut into 8 pizza wedge slices. Brush with melted butter. With each wedge, starting at the large bottom, roll them up. Place on a greased (sprayed) sheet pan. Place 3 rolls across and 8 down (24 per sheet). Cover the dough with plastic wrap and let rise again until doubled in size.

Heat oven to 400 degrees and bake for about 11 minutes, or until tops are a golden brown. Remove from oven and brush with melted butter.

Notes: I almost never cook with milk. I actually add 1 cup of warm water, then add powdered dry milk with the flour in place of the milk.

Caramel Surprise Cookies

These cookies are great. Such a nice bit of caramel in the center. DELICIOUS!

1 cup sugar
1 cup brown sugar
2 sticks butter, softened
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
40 to 50 Rolo candies, unwrapped (one standard bag or 6 individual rolls)
Preheat oven to 375 degrees F. Grease cookie sheets. Cream sugar, brown sugar, and butter. Add eggs and vanilla and mix well. Add flour, cocoa, and baking soda. Mix until well combined. Add a little more flour if the dough is too sticky. Pinch off walnut-sized balls of dough and wrap a piece of dough around each Rolo.
Place on cookie sheets. Bake 7-9 minutes, until the cookie is set but the top is still soft to the touch. Don’t overcook or the caramel will get hard. Let the cookies cool on the cookie sheet for about five minutes before transferring them to the wire racks. Be sure to cool a bit on the cookie sheets or the caramel oozes out. Not so good.
I didn't have quite enough Rolos, so I wrapped a few around some chocolate mint candies and they were also yummy.