Sunday, 5 December 2010

Weight Watchers Soup

Weight Watchers Soup

2/3 c sliced carrot
1/2 c diced onion
2 garlic cloves, minced
3 c fat free broth (beef, chicken or vegetable)
1 1/2 c diced green cabbage
1/2 c green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/2 c diced zucchini

1. In a large saucepan sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until soft, about 5 minutes

2. add broth, cabbage, beans, tomato paste, basil, oregano, and salt, bring to a boil. Lower heat and simmer, covered for avout 15 minutes or until beans are tender

3. Stir in zucchini and heat 3-4 minutes, serve hot. Makes 5 1c servings

Per serving: 42 calories, 0g fat, 2g fiber

(I omitted the zucchini , blech! and therefore omitted step 3) I made mine with beef broth, but will try it with both chicken and veggie broth another time

(Originally posted by Velda)

Whole Wheat Waffles

Whole Wheat Waffles

Ok, i try my hardest to eat 100% WW product. and i don't mean whole wheat bread that says "Enriched" whole wheat flour as an ingredient. NOT the same! still bleached, stripped out flour. ANYWAY, I LOVE these waffles. they are so good. and i use Sugar Free Smuckers Syrup on them. OMG, HEAVENLY breakfast! and my son LOVES them too!

2 1/4cup WHOLE WHEAT FLOUR
2 1/4cup Milk
1/4 cup oil
2 eggs
4 teaspoon baking powder
1Tbsp Sugar (I use splenda! and sometimes a little more then a tbsp.)
Cinnamon to taste (i use a LOT!)

Mix and poor appx 1/2 cup into a hot belgium waffle iron. I spray them w/ I can't believe it's not butter and then add some SF syrup. only takes one to fill me up! and HEALTHY! ENJOY breakfast again!

(Originally posted by Ruby)

Chicken and Bacon Pasta, Spicy or Not

Chicken and Bacon Pasta, Spicy or Not

Servings | 2
Estimated POINTS value per serving | 4
Course | Light Meals


Chicken breasts x2 5 points
Turkey rashers x3 =1point
pasta (40 grams weigh
Dried)=2points
Fresh tomatoes x3 =no points
sweet corn tinned =no points
1 red onion 1 white onion = no points
1 chilli if desired deseeded= no points
mayonaise no point weight watchers 2 tea spoons

Instructions


put the pasta on to cook first.
cut the chicken breasts into very small cubes cut the turkey rashers into very thin strips.
cube the tommatoes.
chop the onions as finely as possible and mix them both together.
fry the chicken in low fat spray with the onions.
when the chicken is nearly cooked add the turkey rashers add the chilli chopped finely and deseeded at the same time as the turkey rashers if desired
when your pasta is cooked run under cold water untill it is cold
cool all ingredients.
them put into a big pan and stir well
add the sweetcorn last. add salt and pepper if desired.

(Originally posted by Dee)

Macaroni and Cheese Casserole

Macaroni and Cheese Casserole

Now POINTS value | 5.5
Servings | 6
Preparation Time | 15 min
Cooking Time | 25 min
Level of Difficulty | Easy

main meals | This creamy pasta bake will satisfy the whole family and is also quick and easy to make.

Ingredients


5 spray low-fat cooking spray
225 g uncooked pasta, (8 oz) macaroni or other small pasta
295 g Campbells Condensed Classics Cream of Celery Soup, Chicken Soup, or other low fat brand
225 g half-fat cheddar cheese, (8 oz)
1/2 medium red green or yellow pepper(s), chopped
175 g Morrison's Pimento Olives in Brine, (6 oz) (canned or in a jar), chopped
5 portion Ryvita Original Rye Crispbread, (approx 50g /2oz), crumbled


Instructions


Preheat oven to Gas Mark 6/200C/180C fan/400F. Spray a 1l (1pt) casserole dish with cooking spray.


Cook macaroni in a large pan of boiling water until for half the cooking time on the packet; drain and transfer to a large bowl. Add the soup, a can of water, cheese, pepper and pimentos; mix well to combine.


Transfer the mixture to the prepared baking dish and top with cripsbread crumbs.


Bake, uncovered, until top is golden, about 20 to 25 minutes.

(Originally posted by Dee)

Mini Chocolate Brownies

Mini Chocolate Brownies

POINTS value | 2
Servings | 16
Preparation Time | 15 min
Cooking Time | 30 min
Level of Difficulty | Easy

cakes & bakes | Using pureed prunes means you can cut the fat in these yummy chocolate brownies.

Ingredients

150 g dried prunes, ready to eat, pitted
5 spray low-fat cooking spray
100 g chocolate, plain, broken into pieces
1 large egg(s), beaten
150 g light brown sugar, or muscovado
60 g cocoa powder, 3 tbspns
75 g flour, plain
1 pinch salt
2 portion egg white
1 heaped teaspoon cocoa powder, for dusting

Instructions

Put the prunes into a bowl and cover with boiling water. Leave to soak for about 2 hours, or overnight.

Put the prunes into a saucepan with 50ml of their soaking liquid. Heat and simmer for about 10 minutes, until just a little liquid remains (about 2 tbsp). Puree with a stick blender or in a liquidizer until smooth. Cool completely.

Preheat the oven to 180C / fan oven 160C / Gas Mark 4. Spray a 20cm (8 inch) square cake tin with low fat cooking spray, then line with greaseproof paper.

Melt the chocolate in a heatproof bowl, positioned over a saucepan of simmering water.

In a mixing bowl, beat together the prunes, whole egg and muscovado sugar. Sift in the cocoa powder, flour and salt and fold in with a metal spoon. Add the melted chocolate and stir in gently.

In a large grease-free bowl, whip the egg whites until they hold their shape. Tip them into the chocolate mixture and fold in gently. Transfer to the prepared tin and level the surface.

Bake for 25-30 minutes until firm to the touch. Cool, then cut into 16 squares. Serve, dusted with a little cocoa powder.

(Originally posted by Dee)

Thai Crab Cakes with Cucumber Relish

Thai Crab Cakes with Cucumber Relish

POINTS value | 6.5
Servings | 4
Preparation Time | 10 min
Cooking Time | 8 min
Level of Difficulty | Easy

Ingredients

60 g polyunsaturated margarine
60 g flour, plain
120 ml skimmed milk
90 g Curry Paste, all types, preferably red Thai
2 medium onion(s), finely chopped
340 g canned crab, in brine, drained
120 g fresh breadcrumbs
1/4 teaspoon sunflower oil, for brushing
1/2 portion cucumber(s), finely chopped
2 medium tomato(s), finely chopped
1 teaspoon tabasco pepper sauce
160 g Sainsbury's Black Bean Style Stir Fry Sauce
60 ml water
1 pinch salt, and freshly ground pepper

Instructions

Melt the margarine in a small saucepan, and then add the flour and cook for 1 minute. Remove from the heat, pour in the milk and beat until smooth. Return the pan to the heat and cook for a further 2 minutes, stirring frequently. Pile the thick sauce on to a plate and spread out to allow to cool.

In a large mixing bowl, mix together the cooled sauce, Thai curry paste, half of the onion, crabmeat and breadcrumbs until well combined.

Using floured hands, divide the mixture into 12 pieces and shape each one into a 5cm patty. Chill until required.

Preheat the grill to a medium heat. In a bowl, combine all remaining ingredients except for black bean sauce and water to make the cucumber relish.

Place the crab cakes on a non-stick baking tray and lightly brush each side of the cakes with a little sunflower oil. Grill the crab cakes for 3-4 minutes each side.

Meanwhile, heat the black bean sauce with the water and season.

Serve the crab cakes surrounded with crisp lettuce leaves. Serve the relish and sauce seperately

(Originally posted by Dee)

Layered Mexican Chicken

Layered Mexican Chicken

1 serving cooking spray
2 cups cooked chicken or turkey breast cubed
1 can black beans -- rinsed and drained
2 cups fat-free sour cream
2 cups shredded reduced-fat Monterey Jack cheese
4 ounce chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon black pepper
5 large spinach tortillas -- cut into 2-inch strips
1/2 cup salsa -- mild, medium or hot

All of the measurements were approximately!!

Preheat oven to 350F. Coat a lasagna pan with cooking spray. Cut chicken into 1 inch pieces. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, salsa and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover bottom of pan. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serves 12
6 POINTS per serving

(Originally posted by Deirdre)

Pumpkin Mousse

Pumpkin Mousse

2 Small pkgs sugar free cheesecake pudding or butterscotch -- I used one of each
3 cups Skim Milk
1 can Pumpkin 14 ounce
1 teaspoon Pumpkin pie spice
1 cup Fat Free Cool Whip
Beat pudding, milk, pumpkin and spice with a whisk. Fold in Cool Whip. Refrigerate for an hour minimum. This is so good!!
(Keeps about 3-4 days in the fridge).
2.5 Points per serving (3/4 cup)

(Originally posted by Deirdre)

Caramel Apple Salad

Caramel Apple Salad ~ makes 7 cups 2pts per 1 cup serving

1 small box of sugar free/fat free butterscotch pudding
4-5 apples, chopped (I didn't peel mine, just chopped. And I used Braeburn apples)
1 20 oz can of crushed pineapple (drained, but reserve the juice)
1 8 oz container of fat free cool whip

Mix pudding with drained pineapple juice in a mixer. Combine apples, pineapple, pudding mixture, and then fold in cool whip. Chill after mixing

(Originally posted by Lynette)

Crockpot Chicken

Crockpot Chicken

4 chicken breasts
1 jar of your favorite barbeque sauce
non stick cooking spray

Spray crockpot with non stick spray
Set in chicken
Pour barbecue sauce over meat
Cook on low for 8 hours.

(Originally posted by Tammy)

Broccoli with Lemon

Broccoli with Lemon

Prep: 5 min, Cook: 10 min.

1-1/4 lbs. broccoli florets
2 Tbs. lemon juice
Place broccoli in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until tender. Toss with lemon juice before serving.

(originally posted by Tammy)

Peanut Butter Oatmeal Muffins

Peanut Butter Oatmeal Muffins

3/4 cup flour
1/4 cup quick-cooking rolled oats
2 tablespoons toasted wheat germ
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup brown sugar, packed
1/4 cup peanut butter
1 egg
1/2 cup milk
toasted wheat germ, for topping
butter or jelly or honey or peanut butter, for spreading.

1. Preheat oven to 400 degrees
2. In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
3. In another bowl, mix brown sugar and peanut butter with mixer on medium speed setting until fluffy.
4. Add egg and beat well.
5. Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
6. Grease a muffin pan or line the pan cups with paper bakin cups; sprinkle some wheat germ to cat the cups.
7. Spoon batter into the cups, filling it about 3/4 of the way full.
8. Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
9. Remove from pan; serve warm immediately or cover with foil and/or store in air tight container until serving.
10. To reheat: place in microwave on high for 8 seconds.


(originally posted by Tammy)

Warm Banana Treat

Warm Banana Treat

Wrap a banana (peel on)in aluminum foil. Bake at 350 for 30 minutes. Remove banana from peel; sprinkle with cinnamon and cool whip.

(originally posted by Tammy)

Cucumber and Onion Salad

Cucumber and Onion Salad

2 1/2 cups thinly sliced, unpeeled cucumbers (lenghwise)
1/2 cup peeled and thinly sliced red onion
1/3 cup Splenda Granular

(originally posted by Tammy)

Saturday, 27 November 2010

Ruby's Lasagne

1lb ground beef
1 lg can diced toms*
2 sm cn's tom paste*
1 lg container cottage cheese
2 eggs
1 cup parmesian cheese (powdery kind in the can)
2 cups Mozzarella Cheese, shredded
Oregeno, basil, minced garlic seasonings
1box lasagna noodles
*The cans of Diced toms and Tom. Paste i usually get pre seasoned. Like garlic herb and basil or oregano etc... just gives it a bit of extra flavor


Boil Lasagna noodles, rinse and set to side
Mix Cottage cheese, 2 eggs, parmesian and mozzarella in large bowl (keep a little shredded mozzarella to top lasagna) put mixture in fridge until ready to layer
brown ground beef and drain
add Diced tomatoes, and tomato paste and combine. add the seasonings until flavored to taste. I really don't measure this. just add, stir, taste, repeat! LOL
let simmer until slightly thickened.

Place a small amount of meat mixture on bottom of 9x13 pan
lay 3 lasagna noodles down then start to layer, Cheese mixture, then meat mixture, then noodles. do this 2-3 times. meat mixture should be on top. Sprinkle the xtra mozzarella on top.

Cover with foil and bake 45 min. let stand 10-15 before slicing.

Friday, 26 November 2010

Crockpot Beef in Red Wine

1lb of stewing steak
3 carrots
2 medium to large potatoes
1 leek
1 onion
¼ bottle of red wine
½pt of water
beef stock cube
dried parsley
seasoning

Set crockpot on high for a couple of minutes to warm.

Dice onion and soften in the bottom of the crockpot with a little cooking oil. After 5 mins add sliced carrots and leek and diced potato. Add the diced stewing steak. Sprinkle on a beef stock cube. Pour on the red wine and water.

Turn the crockpot down to low, put the lid on and leave for at least 4 hours.

Delicious served with crusty bread.

Honey and Rosemary Chicken

Enough chicken breast fillet to feed your family (I use one for each person as I have hungry teens).
2 tsp dried rosemary
2tbsp runny honey
cooking oil
seasoning

Slice chicken into thin slice and coat with honey and rosemary. Chill for half an hour to absorb some of the flavours.

Heat the oil and cook the chicken slices until golden.

Serve with vegetables of your choice.

Tuesday, 23 November 2010

Toad in the Hole

TOAD IN THE HOLE

1lb Pork Sausages
¼lb Plain Flour
1 Egg
Large pinch of salt
½ Pint Milk
1 tbsp of melted butter

Arrange 1lb pork sausages in a 10 x12 inch baking tray. Bake in the centre of a hot oven (425 f, Gas Mark 7) for 10 mins.

Sift flour and salt into a bowl. Beat to a smooth creamy batter with the egg, melted butter and half the milk. Stir in the remaining milk.

Remove sausages from the oven and pour in batter mix. Return to the oven for 30 mins. Reduce temperature to 400 f (Gas Mark 6) and bake for a further 15-20 mins.

Serves 4 in our hungry house!!!

I usually serve this with vegetables and no potato option as there are enough carbs in the batter.

(recipe from Kristina)

Friday, 19 November 2010

Lemon and Poppy Seed Muffins

LEMON & POPPY SEED MUFFINS

1 egg
1/2 cup vegetable oil
3/4 cup milk
1/2 cup sugar
grated rind of one unwaxed lemon
juice of 1 or 2 lemons
2 cups plain flour
3tsp baking powder
1tsp salt
Poppy seeds to sprinkle on top

Preheat the oven to 200 C (gas mark 6, 400 F).

Place the egg, oil, milk and sugar in a mixing bowl and beat together until the sugar has dissolved. Add the lemon rind and lemon juice and mix.

In another large bowl, thoroughly mix the flour, baking powder and salt.

Add the liquid mix to the dry mix and roughly mix it in, it does not have to be smooth.

Fill a muffin tray with paper muffin cases and then fill each case approximately two thirds with the muffin mix. Sprinkle poppy seeds on each one and then bake the muffins for 25 minutes.

Wednesday, 20 October 2010

Watermelon, Feta & Black Olive Salad

Ingredients

1 and a half kg sweet, ripe watermelon
250g feta cheese
Bunch of mint, chopped
Bunch of flat leaf parsley
1 small red onion
2-4 limes depending on juiciness
3-4 tablespoons extra virgin olive oil
100g black olives
black pepper

METHOD

Peel and halve the red onion and cut into very fine half moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp.

Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.

Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point).

Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl; add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape.

Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

(posted by Carol from Nigella Lawson's "Forever Summer")

STEP BY STEP BRAN AND RAISIN MUFFINS

STEP BY STEP BRAN AND RAISIN MUFFINS

500ml Digestive Bran
500ml Wholewheat flour (I use normal cake flour)
10ml Bicarb
5ml Salt
125g Seedless Raisins (I leave this out)
2 Eggs, beaten
350ml Soft Brown Sugar
350ml Milk
80ml Oil

Mix bran, flour, bicarb, salt and raisings in a large bowl.
Using a hand beater, beat eggs and brown sugar well and gradually beat in oil
Pour this mixture into dry ingredients and finally stir in milk
Spook mixture into greased muffin pans, filling them about two-thirds full and bake at 190ÂșC for about 20 minutes.

This batter can be made in advance, stored in a sealed container and refrigerated for about one month.
Recipe makes about 48 muffins

(posted by Delene)

Spicy Pasta Salad with Beef

enough cooked pasta for one hungry person (that would be me)
one avocado, cubed and removed from the peel
one small pepper steak, cooked until still a bit pink in the middle (about 4-5 oz meat)
homemade lemon-mustard vinaigrette (3 Tbsp olive oil, 1 1/2 Tbsp lemon juice, 1 Tbsp honey dijon grainy mustard and 1/2 tsp sugar whisked together)
Mix everything in a big bowl, stirring well to coat everything in the vinaigrette. I added some crushed red chilies and dried basil, but I doubt they added much flavor, probably just a bit of kick from the chilies.

Literally took me 10 minutes to make from start to finish (cooking the pasta and steak included in that time).

(posted by Lynne)

Plum Cobbler

Plum Cobbler - I baked this yesterday and it was so easy and turned out so good that I had to share it. I was given a bag of plums by a neighbour from their garden. You can use other seasonal fruits (apples, rhubarb, blackberries, gooseberries would all be good)

Plum Filling:
750g plums, stoned and roughly chopped
250g caster sugar
100ml water (my plums were juicy and ripe, so I only needed to add a couple of tbsp of water)
1 cinnamon stick
2tsp cornflour (if needed see recipe)

Dough:
200g self raising flour
4tbsp caster sugar
100g butter, diced (I used margarine)
100ml buttermilk or 50/50 milk and natural yoghurt (I used milk only as it was all i had, but you'd want to use only about 75ml)
1 tbsp caster sugar

1. Place plums in a pan with caster sugar, water (don't add all the water at once, add a little at a time as necessary) and cinnamon stick and bring to a steady simmer. Cook until tender and the liquid has reduced to a sticky sauce. If it is too run use the corn flour to thicken a little of the sauce and then recombine with the rest in the pan and bring back to simmer, stirring. Pour out into a 20cm round oven proof dish.

2. Dough - sift the flour into a bowl and mix in the sugar. Add the diced butter to the bowl and rub together until it has a breadcrumb texture (fingers are best for this). Stir in buttermilk or substitute and stir vigorously until it forms a sticky dough.

3.Preheat oven to 200C (Gas Mark 6). Sprinkle flour on a worktop and roll the dough until it is 2-2.5cm thick. Cut out rounds and place on top of the plum mix, with small gaps between. Sprinkle the top with 1 tbsp of caster sugar and place in the preheated oven. Bake for 20 mins or until scones are golden brown and have risen.

Serve hot or cold on it's own or with vanilla ice-cream or custard!

(posted by Kristina)

Zucchini Chocolate Cake

Zucchini Chocolate Cake (great way to use up extra zucchini)

Cream together:
1/2 c margerine
1/2 c oil
1 3/4 c sugar

Mix together and add to above:
2 eggs beaten
2c grated zucchini
1/2c sour milk

Add:
1 tsp vanilla
2 1/2c flour
1/2c plus 1tblsp cocoa
1tsp salt
1tsp baking soda
1tsp baking powder

Mix all ingredients together and fold into a 13"x 19" pan. Top with 3/4 c chocolate chips and 3/4 c walnuts.
Bake at 325F for 1 hour.

(originally posted by Wenran)

Chocolate Mayonnaise Cake

Chocolate Mayonnaise Cake
2 cups flour

2/3 cup unsweetened cocoa

1 1/4 teaspoons baking soda

1/4 teaspoon baking powder

3 eggs

1 2/3 cups sugar

1 teaspoon vanilla

1 cup Mayonnaise

1 1/3 cups water


1. Preheat oven to 350`F. Grease and flour bottom of 2 (9 x 1-1/2 inch) round cake pans.

2. In medium bowl combine flour, cocoa, baking soda and baking powder; set aside.

3. In large bowl with mixer at high speed, beat eggs, sugar and vanilla 3 minutes or until light and fluffy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions, alternately with water (begin and end with flour). Pour into prepared pans.

4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove; cool completely on racks. Frost as desired.

(posted by Sonia)

Baked Potato Soup

Ingredients:

4 Large Baking Potatoes
2/3 c. butter
2/3 c. flour
6 cups of milk
1/2 t. salt
1/4 t. pepper
4 green onions-chopped
12 slices bacon, cooked and crumbled
1 1/4 c(5 oz) shredded cheddar cheese
8 oz. sour cream
1 heaping Tablespoon chicken base

Wash potatoes and prick several times with a fork. Bake in a 400 degree oven for 1 hour, or until done. Let cook and cut potatoes in half inch cubes, leaving skin on.

Melt butter in heavy pot over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly.

Add potato cubes, salt, pepper, green onions, bacon, cheese and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired thickness(you WILL need to add milk) Garnish with extra bacon and cheese, if desired.

Yield: 10 cups.

(posted by Stephanie)

Honey Barbequed Ribs

Honey Barbequed Ribs

3 pounds country-style pork ribs
1/2 tsp garlic salt (I used powder instead)
1/2 teaspoon pepper
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup honey
1/4 cup spicy brown mustard (grocery store didn't have any... I used honey dijon mustard instead)
2 tbsp Worcestershire sauce
1 1/2 tsp Liquid Smoke (recipe says this is optional.... I used it)

Place ribs in a large kettle or Dutch oven; sprinkle with garlic salt & pepper. Add enough water to cover & bring to a boil. Reduce heat; cover & simmer for an hour or until juices run clear & ribs are tender; drain.

Meanwhile, combine the remaining ingredients. Grill ribs, uncovered, over medium heat for 10-12 minutes, basting with sauce & turning occasionally.

Yield: 4 servings (according to the recipe... but I have lots of sauce left over... probably enough to make another batch of ribs with)

(posted by Leanne)

Mongolian Strawberry Orange Juice Smoothies

Mongolian Strawberry Orange Juice Smoothies

1 cup chopped fresh strawberries
1 cup orange juice
10 cubes ice
1 tablespoon sugar


In a blender, combine strawberries, orange juice, ice cubes and sugar. Blend until smooth.

(posted by Misty)

Mustard Baked Chicken

Mustard Baked Chicken

1/2 cup mayo or Miracle Whip
1/4 cup grated (fresh or canned) parmesan cheese
2 Tbsp. prepared mustard
6 boneless/skinless chicken breast halves
crushed cornflakes

Mix mayo, cheese, and mustard together. Cut chicken breast into 1-2 inch pieces place in 9x13 baking dish. Add mayo mixture, stir well to coat chicken. Spread chicken evenly. Top with crushed corn flakes. Bake at 400 for 30 mins. I always make more mayo mix to use as a dip for the chicken.

(posted by Misty)

Life Saver Cake

cake:
oil and flower (i use spray) bundt pan
1 package plain yellow cake mix
1 package (3.4 oz) vanilla instant pudding
1 stick butter melted
4 lg eggs
1 cup milk
1 teaspoon vanilla extract

mix everything with electric mixer on low for 1 minutr
scrape down sides of bowl
increase mixer speed to medium and beat 2-3 minutes more
batter should look thickened and combined
bake cake until golden brown and springs back when lightly pressed. 55-60 minutes

meanwhile make the glaze

1 cup sugar
1/2 cup hot water
8 tablespoons butter cut up
1 teaspoon almnd extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon butter extract

mix sugar, hot water and butter in saucepan, cook over medium heat until butter melts and sugar is dissolved...stir constantly 2-3 minutes
remove pan from heat and stir in the extracts

remove pan from oven and let a couple minutes and then place on serving platter. poke holes in cake with skewer (i use toothpicks) slowly pour the warm glaze over the warm cake. It says to let cool before serving, but if you don't mind a little mess, it is SOOO good warm

(posted by Jen)

Pizza Potatoes

Pizza Potatoes
1 (8.25 oz) box scalloped potatoes
1 (16 oz) can tomatoes (I used the Italian style diced)
1 cups water
tsp. oregano
1 (4 oz) pkg. sliced pepperoni
1 (4 oz) pkg. shredded mozzarella cheese

Heat oven to 400 degrees. Place potato slices and packet of seasoned sauce mix into ungreased 2 qt. dish. Heat tomatoes, water, and oregano to boiling; stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered for 30-35 minutes.

This was really good although this was the first time I made this, so I personally think it would have been better to:
1)use diced pepperoni and mix it in with the potatoes and tomatoes
2)sprinkle the cheese on immediately after baking...the cheese turned really brown and was tough. I suppose you could also stir it in right after removing from the oven.

(posted by Renee)

CHILI CON QUESO DIP

CHILI CON QUESO DIP

1 cup (4 oz) shredded cheddar or Monterey Jack cheese

1 cup (4 oz) chopped green chiles, drained

1/4 cup half & half

2 T. finely chopped onion

2 t. ground cumin

1/2 t. salt

black olives, optional

Heat all over low heat, stirring constantly until cheese melts. Serve warm with tortilla chips.

Makes 1 1/4 c. dip

(posted by Tiffany)

Coca-Cola Chocolate Cake

Cake:
4 cups plain flour
8 Tablespoons cocoa
3 teaspons cinnamon
1 teaspoon salt
2 teaspoons soda
4 cups sugar
1 pound butter
4 eggs
1 cup buttermilk
4 teaspoons vanilla
2 cups Coca-Cola

Icing:
1/2 cup butter
1/2 cup Coca-Cola
6 Tablespoons cocoa
1 cup chopped pecans
2 teaspoons vanilla
2 boxes powdered sugar (I usually use a lot less)

Grease and flour an 11x17 pan. Sift together the dry ingredients and set aside. In a saucepan, heat the butter and the Coca-Cola until the butter melts. Add the eggs, vanilla, and buttermilk and mix well. Add the liquid to the dry ingreients and beat until smooth. The batter will be very thin. Pour into the prepared pan and bake at 350 degrees for 30 minutes. (Will also fill 2 tube p ans or 2 paper lined cupcake tins. Bake tube cakes for 60 minutes; cupcakes for 15 minutes). This cake must be iced while warm.

Icing: In a saucepan, heat the butter and Coca-Cola. Do not boil. Add all the remaining ingreients and mix well. Pour over cake. (also great poured over ice cream!)

(posted by Jacque)

Crumb Cake

CRUMB CAKE

French Vanilla cake mix -- make according to recipe on box. Add cinnamon to mix. Bake in a 15" x 10" baking pan for the time called for on the box. As soon as you take the cake out of the oven, add crumb mix and put back in oven for 10 more minutes.

MIX - *Make crumb mix while cake is baking

3 sticks (1 1/2 cups) of softened butter
3 cups of flour
1 cup sugar
2 Tbsp. cinnamon
2 tsp. vanilla

Mix all ingredients (use a fork or pastry blender to cut the butter into the dry ingredients) to form crumbs. Put the crumbs over cake and put cake back in oven for 10 additional minutes. Let cool and enjoy!!!!

(posted by Jo)

White Chilli Soup

White Chilli Soup

1-2 lbs. boneless, skinless chicken breast
3 cans Great White Northern beans
1-2 can rotel (I used a blue and a green can)
1 T. oil
1 med. - lg. onion, chopped
3 cloves garlic, minced
4 oz. can chopped green chilies
2 tsp. ground cumin
1 tsp. oregano
1 1/2 tsp cayenne pepper ( I used 1 tsp.)
1/2 tsp. salt
14 1/2 oz. can of chicken borth or use the broth you boiled the chicken in
4 cups shredded Monterey Jack cheese
1 med. carton sour cream

Boil the chicken until thoroughly done and shred into pieces. In a small skillet, saute' the onion and garlic in oil, add the chilies and spices. Combine beans, broth, rotel tomatoes, onion mixture and chicken in a crock-pot or soup pan. Cook on medium low heat for about one hour. Stir in cheese and sour cream. Let cheese and sour cream melt thoroughly before serving.

(posted by Deirdre)

Crockpot Pulled-Pork Fajitas

Crockpot Pulled-Pork Fajitas

2 1/2 lbs. Pork Tenderloin
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup salsa
3 Tablespoons chili powder
1/2 pkg. taco seasoning mix
whole wheat tortillas (phase 2)

Place pork in crockpot and place onions on top of meat. Mix remaining ingredients together (except tortillas); pour over pork. Cover & cook on low 8 to 10 hours or until pork is very tender. Remove pork and shred with 2 forks. Place pork in serving bowl and pour sauce on top.

Spoon filling into tortillas and roll up.

Makes 8 servings

(posted by Ruby)

Egyptian Coconut/Almond Pound Cake

Egyptian Coconut/Almond Pound Cake

1cup vegetable shortening
2 cups sugar
5 eggs beaten
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 cup buttermilk
1 1/3 cup fresh coconut flakes
1 tbl coconut extract
1 cup sliced almonds

1 1/2 cups glaze

Makes 2 loaves

Heat oven to 350 degrees. Grease two standard loaf pans. Beat shortening and sugar together. Beat in eggs. Sift flour, baking powder and salt together. Alternately add flour mixture and buttermilk to the sugar mixture. Fold in coconut flakes, almonds and coconut extract. Bake for 45-55 mins or until inserted toothpick comes out with a few moist crumbs. Remove from oven and cook 5 mins. Poke holes in the top of each loaf with bamboo skewer and pour half of glaze on each cake. Cool 10 min in pan and them remove to cooling rack to completely cool.

Glaze: 1 cup water, 1/2 cup sugar and 1 teaspoon almond extract. Place all ingredients in a small saucepan and bring to a boil. Boil for 2 mins and then remove from heat. Cool slightly before pouring over cakes.

(posted by Jill C)

Egyptian Rice

Egyptian Rice

48oz ground beef
3 small onions
15oz sliced mushrooms
5 (10 1/2 oz) cans of beef consomme
5/8 cup Soy sauce
3/8 cup worcestershire sauce
3 cups uncooked rice

18 servings

Brown ground beef and onions. Drain grease and add mushrooms, consumme, soy sauce, worchestership sauce and rice. Bring to a boil and reduce heat to medium-high. Cook 20-30 mins until rice is done and all liquid and gone.

(posted by Jill C)

Beefaroni

Beefaroni
1 pound ground beef
2 cups shredded Cheddar cheese
2 (15 ounce) cans tomato sauce
2 tablespoons butter
1 (16 ounce) package uncooked elbow macaroni
salt and pepper to taste

Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top.
Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.

Of course, you could always add chopped onions and stuff with the ground beef.

(posted by Renee)

Golden Baked Chicken

Golden Baked Chicken
2 chicken breasts, halved
4 tsp. soft butter
1-2 Tbsp. instant minced onion
tsp. garlic salt
1/4 tsp. paprika
2 Tbsp. snipped parsley

Heat oven to 425. Remove skin from chicken, place chicken in ungreased baking pan, 8x8x2 inches. Spread 1 tsp. butter on each piece; sprinkle with onion, garlic salt, and paprika. Bake uncovered 30-35 minutes or until tender. Sprinkle with parsley.

What I do is basically just sprinkle all those seasonings on the chicken and bake. I don't measure. LOL And I sprinkle the parsley on before baking instead of after. Don't know if it makes a difference or not.

(posted by Renee)

Creamy burrito Casserole

Creamy burrito Casserole

2 pounds ground beef
1 onion, chopped
2 pkgs. taco seasoning mix
1 Cup water
burrito sized flour tortillas (12 to 18)
2 cans refried beans (16 oz)
1 pound cheddar cheese, shredded
2 cans cream of chicken soup (10.75 oz)
16oz sour cream
Optional garnishes:
Chopped green onions, sour cream, shopped tomatoes, olives, salsa, guacamole.

Cook ground beef and onions until done; drain.
Add taco seasoning and water. Add refried beans, and mix well.
Mix soup with sourcream in a separate bowl. Spray casserole dishes with cooking spray. Spread enough of the sour cream mixture to cover the bottom of a casserole dish.
Put meat/bean mixture into tortillas, top with a little cheese (note; you need to save some cheese for the top).
Wrap like a burrito, and place seam side down in casserole dish. Put the remaining sour cream mixture on top of the burritos. Sprinkle cheese over top and bake, uncovered, at 350 degrees for 20 to 30 minutes. Ater cooking, garnish with optional toppings as desired.

Note: If you would like to freeze this dish, it is recommended that you freeze before baking

this casserole is delicious and freezes well! The recipe usually mkes enough for a 13x9 casserole and a 8x8.

With just the three of us eating, this makes 4 meals for us. One for dinner, two for the freezer, and the last one gets sent to boyfriends house for brownie points, lol

(posted by Paula)

Coca-Cola Chicken

Coca-Cola Chicken

4-8 skinless, boneless chicken breasts
equal amounts of Coca-Cola (or diet) and ketchup (I use one cup each for 4 chicken breasts and increase as needed)

Place chicken breasts in crock pot. Pour cola and ketchup over to just cover. Cook on low 6-7 hours or on high 2-3 hours. I prefer it to cook longer and more slowly so the chicken is very tender.

Enjoy!

(posted by Jacque)

Velveeta Potato Soup

Velveeta Potato Soup
3 cups diced potatoes, cut up
1 cup water
1/2 cup diced carrots
Chopped onions, to taste
1 teaspoon parsley flakes
2 chicken bouillon cubes
1/2 teaspoon salt
Dash of pepper
1 1/2 cups milk
2 tablespoons all-purpose flour
1/2 pound sliced Velveeta cheese

In a large saucepan, combine potatoes, water, carrots, onion, parsley flakes, bouillon cubes and seasonings. Mix well. Cover and simmer 15 to 20 minutes, or until vegetables are tender.

Gradually add milk to flour mixing well. Add milk mixture to vegetables. Cook just a few minutes, until thickened. Add cheese slices and stir until melted.

Serve alone or with sandwiches.

(posted by Renee)

North Carolina Chopped Barbecued Pork

North Carolina Chopped Barbecued Pork
1 lb. Pork shoulder roast
tsp. salt
tsp. celery seed
1/16 tsp. cinnamon, ground
3/16 cup cider vinegar
1/4 cup catsup
1/4 tsp. chili powder
1/4 tsp. nutmeg, ground
1/4 tsp. sugar
cup water
cider vinegar to taste
tabasco sauce

Brown roast in a small amount of fat and place in Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325 degree oven, 40 minutes to the pound, until done, basting occasionally with drippings. (I put mine in a crockpot)
Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additonal vinegar and hot sauce. Serve hot with coleslaw and cornbread.


(posted by Renee)

Championship Bean Dip

Championship Bean Dip
1 can refried beans (16 oz)
1 cup picante sauce
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
cup sour cream
3 oz. cream cheese, softened
1 TBSP chili powder
tsp. ground cumin

Tortilla chips

In a large bowl, combine the first eight ingredients, then transfer to a slow cooker. Cover and cook on high for 2 hours or until the dip is heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4 cups.

(posted by Deirdre)

Cookie Crumb Salad

Cookie Crumb Salad

Mix: 1 pkg. French Vanilla Pudding (instant)
8 oz. buttermilk

Add: 8 oz. cool whip
1 can mandarin oranges (drained)
1 can crushed pineapple
1 pkg. crushed fudge strip cookies

(posted by Deirdre)

Friday Night Chilli

Friday Night Chili
2 lbs. hamburger
2 TBSP chili powder
2 large onions, chopped
2 tsp. garlic salt
3 large cloves garlic, minced
1 tsp. ground cumin
2 (16 oz.) cans kidney beans, undrained
1 tsp. dried oregano
1 (16 oz.) can tomatoes, undrained
1 tsp. black pepper
1 (8 oz.) can tomato sauce
1 tsp. ground red pepper
2 cups water
tsp. hot sauce

Cook first 3 ingredients in a dutch oven over medium-high heat until meat is browned and onion is tender, stirring until meat crumbles. Drain Well. Stir in beans and next 10 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour, stirring occasionally. Yield: 2 quarts.

(posted by Deirdre)

Carrabbas Italian Sausage and Lentil Soup

Carrabbas Italian Sausage and Lentil Soup

1 lb. Italian sausage
1 celery stalk, chopped
1 small zucchini, chopped
2 x 14.5 oz. cans diced tomatoes, undrained
2 cloves garlic, minced
1 cup dry lentils, rinsed
1 large onion, chopped
2 large carrots, chopped
6 cups chicken broth
1 tsp. salt
tsp. black pepper, red pepper flakes, basil, oregano, parsley, thyme

Brown sausage; drain off fat. In a large pot combine all ingredients; bring to a boil. Reduce heat. Cover. Simmer for about one hour or until lentils are tender. Add water, if necessary, for desired consistency. Sprinkle with parmesan cheese. Serve.

(posted by Deirdre)

Tri-Tip Sandwiches

Ingredients

Roasted Tri-Tip:

  • 1 1/2 to 2 1/2 pounds tri-tip
  • 1 carrot, peeled and sliced
  • 1 stalk celery
  • 1 onion, diced
  • Salt
  • Pepper
  • Garlic, to taste
  • Pinch oregano

Sandwich Fixings:

  • French rolls or sourdough bread
  • Swiss cheese
  • Lettuce, tomato, onion
  • Mayo
  • Butter

For the Roasted Tri-Tip:

Directions

Place the tri-tip in a roasting pan and cover with all ingredients. Add 1/2 cup water to the pan and cover. Bake at 350 degrees F for 1 1/2 hours (reduce time for rarer meat). Uncover and brown for about 30 minutes more. Take out of the oven and let rest for about 15 minutes before slicing. Stock may be saved for soups and brown gravies.

For the Sandwich:

Spread the butter on 1 side of each slice of bread. In a skillet over medium heat, place 2 slices of the bread bu tter side down and lightly toast the bread. Slice the tri tip into thin strips and pile on one side of bread. Add cheese, lettuce, tomato, onion and mayo and top with other slice of bread. Cut in half and serve.


(posted by Jill C)

Jill's Veggie Pizza

Notes: This is best done the night before the event you are taking it for as it allows all of the tastes to blend better.

"BASE"

ingredient:
2 containers of Pilsbury Crescent rolls(tubed container)

Directions
1. Roll them out and spread across the entire bottom of a cookie sheet like pan, making sure by the sides of the pan to bring it up a bit to kind of make a crust like on pizza. Make sure that you are pretty even spreading it out and you don't leave any shallow spots before baking.
2. Bake the rolls following the directions on the package, set it aside once done and let it cool.

"SAUCE"
ingredients:

8 oz jar of mayo
8 oz jar of salad dressing
8 oz cream cheese
1 and 1/2 packages of dry Ranch dressing (hidden valley or whatever type)

Note: You can NOT sub salad dressing for double the mayo, the blend of tastes doesn't work right same goes the other way.

Directions:

In a bowl blend all of the ingredients together well.
Once the roll base is cooled; spread the mixture over top of the rolls making sure you cover it well and don't leave gaps.

"TOPPINGS"

Ingredients: Any and all types of vegetables..make sure you have a variety of colors and tastes; optional: parmesian cheese

Directions:
Chop vegetables into bite sized pieces...you can use seperate containers for each or just dump it all in one bowl but mix pretty well once you feel you have enough.
Place vegetables liberally all over the "sauce" covering it up as much as you want, make sure press the veggies down hard enough in the sauce to make sure it sticks in it.
Watch as you place for color variation as you want it pleasing to see as well for eating
Once you have finished....if you choose sprinkle parmesian cheese over the top as much for view and taste
Once done, cover and place in the fridge until you are ready to take it to you event

(posted by Jill W)

Chicken Florentine

Prep Time: 10 min Total Time: 26 min
Makes: 8 servings 4 carbs per serving

Ingrediants
8 Tbsp. KRAFT Zesty Italian Dressing, divided
1 package of baby spinach leaves
8 small boneless skinless chicken breast halves (1 lb.)
16 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
8 slices of swiss cheese

Directions:

HEAT 2 Tbsp. of the dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.

ADD remaining dressing and the chicken to skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is cooked through (I will just marinate my chicken in the dressing ahead of time).

TOP evenly with ham and cheese; cover. Reduce heat to low; cook 1 to 2 min. until cheese is melted. Or, place under a broiler to brown. Spoon spinach mixture evenly onto four plates; top each with a chicken breast.


(posted by Jill C.)

Cranberry Glazed Roast Pork

Ingredients

4 Pounds Boneless Pork Roast tied with string
1 can (120z) whole cranberry sauce
1/4 cup onion finely chopped
3/4 cup orange juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
salt
pepper


Preparation

Salt and pepper the roast. Set it on a rack in a roasting pan and roast at 325 degrees for 2 1/2 - 3 hours or until meat shows 175 degrees at the centre of the roast.

Meanwhile mix the canned sauce, onion, orange juice and spices in a stainless saucepan. Bring to the boil for a minute then take off the heat. After the meat has been roasting for an hour, start using a little of the sauce to baste the meat every 15 minutes or so.

Serve the remaining sauce with the roast sliced thin.

(recipe contributed by Mary)

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