1 English Cucumber, diced
3-4 Tomatoes, chopped
1/4 Large Red Onion, chopped
1-2 Red Peppers, chopped
Pitted Kalamata Olives
Fetta Cheese
Dice all veggies.1 inch cubes- it's a nice size. Easy to eat.
Add pitted green (Kalamata are great) deli olives (fresh, not canned!), chopped into smaller pieces. Then add as much feta cheese as it takes to mix it well throughout the salad, without scrimping.
Dressing:
1/2 Cup Olive Oil
1/3 Cup Apple Cider Vinegar or Balsamic Vinegar
Dijon Mustard 2 squirts
1/2 Teaspoon Mustard Powder
1 Teaspoon Italian Seasoning or 1/2 teaspoon basil and oregano
1/8Teaspoon Sea Salt
1/8 Teaspoon Pepper
1 Clove Garlic
Put in a glass jar, then shake, shake, shake. Pour over the salad, mix well and eat.
Tuesday, August 30, 2011
SALMON MELTS
1 Can Salmon
4 Slice Wheat Bread
Light Mayo
Hot Sauce
Shredded Fat-Free Cheese
Spike or Seasoning Salt
Pepper
Take the salmon and mash them up in a bowl. Add the mayo and then add the seasoning salt and pepper. If you like a little hot sauce then add it in. Put on a piece of wheat bread and sprinkle on top with cheese. Put in the oven on 350 for 10 minutes or until cheese melts.
4 Slice Wheat Bread
Light Mayo
Hot Sauce
Shredded Fat-Free Cheese
Spike or Seasoning Salt
Pepper
Take the salmon and mash them up in a bowl. Add the mayo and then add the seasoning salt and pepper. If you like a little hot sauce then add it in. Put on a piece of wheat bread and sprinkle on top with cheese. Put in the oven on 350 for 10 minutes or until cheese melts.
DIET BEAN AND ONION WRAP
1 Medium Onion
1 Can Black Beans, rinsed and drained
1 Can Rotel Tomatoes
1 Teaspoon Ground Cumin
11/2 Cups Brown Rice, cooked
Wheat Tortilla Shells
Fat-Free Sour Cream
Fat-Free Cheddar Cheese, shredded
In a bowl rinse the beans and drain. Set aside. Take a onion and saute in a little olive oil. Then add the rinsed beans. Next add the cumin more or less to taste and the tomatoes. Stir good and heat through. Cook the brown rice to use as the side dish. Take and put the onion tomato mixture in a wheat tortilla and make a wrap out of it. Can add in some sour cream and fat-free cheese. Eat with the brown rice.
1 Can Black Beans, rinsed and drained
1 Can Rotel Tomatoes
1 Teaspoon Ground Cumin
11/2 Cups Brown Rice, cooked
Wheat Tortilla Shells
Fat-Free Sour Cream
Fat-Free Cheddar Cheese, shredded
In a bowl rinse the beans and drain. Set aside. Take a onion and saute in a little olive oil. Then add the rinsed beans. Next add the cumin more or less to taste and the tomatoes. Stir good and heat through. Cook the brown rice to use as the side dish. Take and put the onion tomato mixture in a wheat tortilla and make a wrap out of it. Can add in some sour cream and fat-free cheese. Eat with the brown rice.
Monday, August 29, 2011
GRILLED FAJITA BURGERS
1 Lb. Ground Chuck, grilled
1 Pack Fajita Mix
1 Medium Onion, sliced
1 Medium Bell Pepper, sliced
1 Pack Pepper Jack Cheese
Take one tablespoon of the fajita mix and add to the pound of ground chuck and mix good. Make into four patties. Put them on grill to cook. In a skillet take and melt a 1/2 stick butter or marg. on low so it will not burn. Add the sliced onions. Let them carmalize until light brown and then add the sliced peppers. Add the rest of the pack of fajita mix to the onion mixture. Let cook 5 to 10 minutes until they are soft. Grill your burgers until they are done and then add the pepper jack cheese. Take off grill and put on bun. Add the onion mixture to the top of patty. But some mayo on the top bun and serve.
1 Pack Fajita Mix
1 Medium Onion, sliced
1 Medium Bell Pepper, sliced
1 Pack Pepper Jack Cheese
Take one tablespoon of the fajita mix and add to the pound of ground chuck and mix good. Make into four patties. Put them on grill to cook. In a skillet take and melt a 1/2 stick butter or marg. on low so it will not burn. Add the sliced onions. Let them carmalize until light brown and then add the sliced peppers. Add the rest of the pack of fajita mix to the onion mixture. Let cook 5 to 10 minutes until they are soft. Grill your burgers until they are done and then add the pepper jack cheese. Take off grill and put on bun. Add the onion mixture to the top of patty. But some mayo on the top bun and serve.
TOMATO MELTS
1 Pack English Muffins
1 Bag Sharp or Cheddar Cheese
2 Large Tomatos
1 Jar Parmesan Cheese
Take the muffin and pull apart. Add some cheddar cheese to the top of it. Then put a slice of tomato on it. Sprinkle powdered parmesan cheese over the top of the tomato. Broil for 5 minutes or until cheese melts.
1 Bag Sharp or Cheddar Cheese
2 Large Tomatos
1 Jar Parmesan Cheese
Take the muffin and pull apart. Add some cheddar cheese to the top of it. Then put a slice of tomato on it. Sprinkle powdered parmesan cheese over the top of the tomato. Broil for 5 minutes or until cheese melts.
Sunday, August 28, 2011
CHOCOLATE PEANUT BUTTER ENCLAIR CAKE
1Box Chocolate Graham Crackers
2(31/4oz.) Boxes Vanilla Instant Pudding
1 Cup Peanut Butter
31/2 Cups Milk
1(8oz.) Container Cool Whip, thawed
1 Can Chocolate Frosting
Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
2(31/4oz.) Boxes Vanilla Instant Pudding
1 Cup Peanut Butter
31/2 Cups Milk
1(8oz.) Container Cool Whip, thawed
1 Can Chocolate Frosting
Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Friday, August 26, 2011
ME AND MY DIET
Here I am putting all these good ole fattening recipes on here and trying to be on a diet. lol. Our health dept. is having a diet work study that they had acoss the water and was a sucess. They chose our area to do this study in the U.S.A. It is a 10 month program. So we have some time to lose some weight. It is a slow thing to do. I know how hard the Biggest Loser's work to get that fat off. It is harder than anyone thinks. But if you just lose 2 lbs.. a week it is better that putting on weight. I was not a heavy eater just don't watch the fat count or the chocolate. lol. That is my problem. I was never one to sit down and eat two big cheeseburgers or a whole pizza or a 2 liter of soda. I just loved chocolate and could make each meal on it. I also love chips and cheese dips. That is another problem I have. But I don't go overboard on these but just eat two much of them in one week.
My sister-in-law and daughter and me got chose to be in this group. I hope we don't let them down.
It is not hard to diet at all if you can just stay away from all those resturants and all that pizza which is my favorite food.
I have learned a lot about dieting from this. I now know that you can not starve and lose weight. That has always been my problem when trying to diet. I still cannot drink all of the water that they want us to drink. I have a long way to go to get this weight off.
When you are a southern cook you don't really look how much of this and that is in a recipe. But when you get older and you start having issues with your health then you know it is time to change your life style.
I have been feeling so much better by just laying off of all that chocolate. To me that is as bad as coming down off drugs. I will be putting on diet recipes and tips on here so maybe someone else can lose some weight also.
Be sure and check out the diet tips.
We learn a lot of new things and a lot of simple tricks to do with diet food. Most of all to lose weight is the fat count but there are around 4 different types of fat. Carbs. should be limited to 15 grams a day and when you love sweets even tho it may be diet that is not much to eat at all. So just check out my blog to see how we are all doing and for new diet tips and recipes. They are listed on the left hand side. When the blog opens up it will not have all of them. You may have to go to the month to see what I have put on. It just list maybe 3 recipes when it opens but always go to the left bottom side and it will show what has been put on for the month.
My sister-in-law and daughter and me got chose to be in this group. I hope we don't let them down.
It is not hard to diet at all if you can just stay away from all those resturants and all that pizza which is my favorite food.
I have learned a lot about dieting from this. I now know that you can not starve and lose weight. That has always been my problem when trying to diet. I still cannot drink all of the water that they want us to drink. I have a long way to go to get this weight off.
When you are a southern cook you don't really look how much of this and that is in a recipe. But when you get older and you start having issues with your health then you know it is time to change your life style.
I have been feeling so much better by just laying off of all that chocolate. To me that is as bad as coming down off drugs. I will be putting on diet recipes and tips on here so maybe someone else can lose some weight also.
Be sure and check out the diet tips.
We learn a lot of new things and a lot of simple tricks to do with diet food. Most of all to lose weight is the fat count but there are around 4 different types of fat. Carbs. should be limited to 15 grams a day and when you love sweets even tho it may be diet that is not much to eat at all. So just check out my blog to see how we are all doing and for new diet tips and recipes. They are listed on the left hand side. When the blog opens up it will not have all of them. You may have to go to the month to see what I have put on. It just list maybe 3 recipes when it opens but always go to the left bottom side and it will show what has been put on for the month.
STEFEN'S ALB. ICE CREAM SQUARES
This is so good. You could use another type of ice cream on this recipe. You could use vanilla or any type of ice cream if you like.
21/2 Cups Vanilla Wafers, crushed and divided
4(1oz.) Squares Unsweetened Chocolate
11/2 Cups Butter or Marg.
3 Cups Sifted Powdered Sugar
1 Cup Chopped Pecans, toasted
1/4 Cup Water
2 Teaspoons Vanilla Extract
1/2 Gallon(square container) Butter Pecan Ice Cream
Cocolate Shavings
Choc. Dipped Pecan Halves
Chocolate Hershey Bar (large) for dipping pecans in
Spread 1 cup vanilla wafer crumbs in bottom of a 13 x 9 baking dish. I would use glass for this. Don't like to use aluim. and let it sit in freezer overnight. Set this aside. Combine 4 oz. unsweetened chocolate and butter in a saucepan. Cook over low heat until chocolate melts. Remove from heat. Add powdered sugar, chopped pecans and water and vanilla. Stir until blended. Stir in remaining 11/2 cups vanilla wafer crumbs. Spread mixture over crumbs in dish and freeze for 3 hours. If you can, cut the container of the ice cream open. You need to have the type that is square. Then slice it into 1/2 inch slices. Arrange over the choc. layer. Carefully spread top of ice cream when done until it is smooth on top. Cover and freeze until firm. Garnish with chocolate hershey bar. Then dip the pecan pieces in some melt chocolate or another hershey bar and arrange on top of the ice cream layer. Could also use cool whip on top.
21/2 Cups Vanilla Wafers, crushed and divided
4(1oz.) Squares Unsweetened Chocolate
11/2 Cups Butter or Marg.
3 Cups Sifted Powdered Sugar
1 Cup Chopped Pecans, toasted
1/4 Cup Water
2 Teaspoons Vanilla Extract
1/2 Gallon(square container) Butter Pecan Ice Cream
Cocolate Shavings
Choc. Dipped Pecan Halves
Chocolate Hershey Bar (large) for dipping pecans in
Spread 1 cup vanilla wafer crumbs in bottom of a 13 x 9 baking dish. I would use glass for this. Don't like to use aluim. and let it sit in freezer overnight. Set this aside. Combine 4 oz. unsweetened chocolate and butter in a saucepan. Cook over low heat until chocolate melts. Remove from heat. Add powdered sugar, chopped pecans and water and vanilla. Stir until blended. Stir in remaining 11/2 cups vanilla wafer crumbs. Spread mixture over crumbs in dish and freeze for 3 hours. If you can, cut the container of the ice cream open. You need to have the type that is square. Then slice it into 1/2 inch slices. Arrange over the choc. layer. Carefully spread top of ice cream when done until it is smooth on top. Cover and freeze until firm. Garnish with chocolate hershey bar. Then dip the pecan pieces in some melt chocolate or another hershey bar and arrange on top of the ice cream layer. Could also use cool whip on top.
HAWAIIAN COCONUT BREAD
1 (12oZ.) Bag Frozen Dinner Rolls, thawed
1(10oz.) Can Coconut Milk
3 Tablespoons Sweetened Condensed Milk
3/4 Cup White Sugar, to taste
Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
Preheat the oven to 350 degrees. In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.
1(10oz.) Can Coconut Milk
3 Tablespoons Sweetened Condensed Milk
3/4 Cup White Sugar, to taste
Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
Preheat the oven to 350 degrees. In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.
Tuesday, August 23, 2011
LOADED POTATO CASSEROLE
2(16oz.) Containers Sour Cream
2 Cups Cheddar Cheese, shredded
2(3oz.) Bags Real Bacon BIts
2 Packs Ranch Dip Mix
1 Large (28-30oz.) Bag Frozen Hash Brown Potatoes, shredded
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes. You can find the bags of real bacon at Walmart where the dressings are. They should be on down from them and I get the Great Value Brand. If you open them make sure you put them in the ref. as they will mold.
2 Cups Cheddar Cheese, shredded
2(3oz.) Bags Real Bacon BIts
2 Packs Ranch Dip Mix
1 Large (28-30oz.) Bag Frozen Hash Brown Potatoes, shredded
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes. You can find the bags of real bacon at Walmart where the dressings are. They should be on down from them and I get the Great Value Brand. If you open them make sure you put them in the ref. as they will mold.
MISSISSIPPI SIN DIP
1 (16oz.) Container Sour Cream
8 Oz. Cream Cheese, Softened
2 Cups Cheddar Cheese
1/2 Cup Chopped Ham
1 Green Onion, chopped
1/4 Teaspoon Hot Sauce
1 Teaspoon Worcestershire Sauce
Salt
Pepper
French Bread Loaf
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Put in a sprayed 8 x8 pan. Bake on 350 for 1 hour. Serve with the sliced french bread or potato chips or crackers.
8 Oz. Cream Cheese, Softened
2 Cups Cheddar Cheese
1/2 Cup Chopped Ham
1 Green Onion, chopped
1/4 Teaspoon Hot Sauce
1 Teaspoon Worcestershire Sauce
Salt
Pepper
French Bread Loaf
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Put in a sprayed 8 x8 pan. Bake on 350 for 1 hour. Serve with the sliced french bread or potato chips or crackers.
SAUSAGE CHEESE MUFFINS
1Lb. Hot Ground Pork Sausage
1 Teaspoon Onion Powder
3 Cups All-purpose Baking Mix
1(10.75oz.) Can Condensed Fiesta Nacho Cheese Soup
2 Cups Shredded Cheddar Cheese
3/4 Cups Buttermilk or water or milk
Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.
1 Teaspoon Onion Powder
3 Cups All-purpose Baking Mix
1(10.75oz.) Can Condensed Fiesta Nacho Cheese Soup
2 Cups Shredded Cheddar Cheese
3/4 Cups Buttermilk or water or milk
Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.
BAKED FETA CHEESE
6 Oz. Crumbled Feta
3/4 Cup Pizza Sauce
1/4 Teaspoon Red Pepper Flakes or more if you like it hot
16Oz. French Bread Loaf, sliced
Preheat oven to 350. Combine feta, pizza sauce and red pepper flakes in a bowl. Transfer mixture to a small gratin dish or shallow baking dish. Bake for 20 minutes or until bubbly. Serve with sliced french bread. This is so good you can't hardly stop eating it.
3/4 Cup Pizza Sauce
1/4 Teaspoon Red Pepper Flakes or more if you like it hot
16Oz. French Bread Loaf, sliced
Preheat oven to 350. Combine feta, pizza sauce and red pepper flakes in a bowl. Transfer mixture to a small gratin dish or shallow baking dish. Bake for 20 minutes or until bubbly. Serve with sliced french bread. This is so good you can't hardly stop eating it.
TACO CORNBREAD BAKE
1Lb. Ground Round or Ground Chuck
1 Pack Taco Seasoning
1/3 Cup Water
1 Can Rotel Tomatoes with green chiles
1 Can Black Beans, drained and rinsed
1 Box Jiffy Corn Bread Mix, make this up for cornbread
11/2 Cups Shredded Cheddar Cheese
Sour Cream
Salsa
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.
Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with sour cream and salsa.
1 Pack Taco Seasoning
1/3 Cup Water
1 Can Rotel Tomatoes with green chiles
1 Can Black Beans, drained and rinsed
1 Box Jiffy Corn Bread Mix, make this up for cornbread
11/2 Cups Shredded Cheddar Cheese
Sour Cream
Salsa
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.
Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with sour cream and salsa.
TACO PIE
11/2 Lbs. Ground Chuck
1 Pack Taco Seasoning Mix
1/2 Cup Water
1(4oz.) Can Sliced Olives
1 Can Crescent Roll Dough
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese
2 Cups Crushed Corn Chips
Preheat oven to 400 degrees.
In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.
Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.
Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.
Bake until the crust is golden brown, around 20-25 minutes. Serve with salsa.
1 Pack Taco Seasoning Mix
1/2 Cup Water
1(4oz.) Can Sliced Olives
1 Can Crescent Roll Dough
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese
2 Cups Crushed Corn Chips
Preheat oven to 400 degrees.
In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.
Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.
Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.
Bake until the crust is golden brown, around 20-25 minutes. Serve with salsa.
TACO MAC SUPPER
8 Oz. Pasta, elbow, shell, rigatatoni
1Lb. Ground Chuck
1/2 Dieced Onion
1(10.25oz.) Can Condensed Tomato Soup
1(14.5oz.) Can Petite Diced Tomatoes, undrained
1(1.25oz.) Pack Taco Seasoning Mix
11/2 Cups Cheddar Jack Cheese, shredded
1 Cup Tortilla Chips, crushed
1/2 Cup Sour Cream
1/4 Cup Chopped Green Onion
Preheat oven to 350 degrees.Cook pasta according to package directions until barely al dente. While pasta is cooking, in a large skillet brown the ground beef and diced onion until the beef is no longer pink. Drain off grease. Stir in the tomato soup, canned tomatoes and taco seasoning.
Drain pasta and stir into the beef mixture.
Spoon the pasta mix into a 9 x 13 baking dish that has been lightly coated with non-stick spray. Sprinkle crushed tortilla chips over the top and then cover with the shredded cheese.
Bake for 30-35 minutes, or until cheese is melted and very slightly browned.
Serve with sour cream and green onions if desired.
1Lb. Ground Chuck
1/2 Dieced Onion
1(10.25oz.) Can Condensed Tomato Soup
1(14.5oz.) Can Petite Diced Tomatoes, undrained
1(1.25oz.) Pack Taco Seasoning Mix
11/2 Cups Cheddar Jack Cheese, shredded
1 Cup Tortilla Chips, crushed
1/2 Cup Sour Cream
1/4 Cup Chopped Green Onion
Preheat oven to 350 degrees.Cook pasta according to package directions until barely al dente. While pasta is cooking, in a large skillet brown the ground beef and diced onion until the beef is no longer pink. Drain off grease. Stir in the tomato soup, canned tomatoes and taco seasoning.
Drain pasta and stir into the beef mixture.
Spoon the pasta mix into a 9 x 13 baking dish that has been lightly coated with non-stick spray. Sprinkle crushed tortilla chips over the top and then cover with the shredded cheese.
Bake for 30-35 minutes, or until cheese is melted and very slightly browned.
Serve with sour cream and green onions if desired.
DIET PENNE RIGATE PASTA SALAD
1 Box Dreamfields Penne Rigate Pasta or whole wheat pasta
Half Bottle Kraft Light Zesty Italian Dressing
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Cucumber, chopped
1/3 Cup McCormick's Perfect Pinch Salad Supreme Seasoning.
Cook pasta, using the box directions, until al dente and drain well. Pour a little olive oil over the pasta to keep it from sticking together. While pasta is boiling, chop up the red and green peppers and the cucumber and set aside. Mix together the Zesty Italian dressing with the pasta then add your chopped veggies. Once those are combined, slowly add in the Salad Supreme seasoning until well-coated throughout. Refrigerate for at least 2 hours before serving.
Half Bottle Kraft Light Zesty Italian Dressing
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Cucumber, chopped
1/3 Cup McCormick's Perfect Pinch Salad Supreme Seasoning.
Cook pasta, using the box directions, until al dente and drain well. Pour a little olive oil over the pasta to keep it from sticking together. While pasta is boiling, chop up the red and green peppers and the cucumber and set aside. Mix together the Zesty Italian dressing with the pasta then add your chopped veggies. Once those are combined, slowly add in the Salad Supreme seasoning until well-coated throughout. Refrigerate for at least 2 hours before serving.
DIET COFFEE FRAPPUCCINO
1 Cup Unsweetened Almond Milk
1 Teaspoon Instant Coffee
2 Packets Truvia
4-5 Ice Cubes
1/2 Teaspoon Pure Vanilla
In a blender blend all the ings. together until it becomes frothy and cold. You can garnish this with some hot chocolate powder.
1 Teaspoon Instant Coffee
2 Packets Truvia
4-5 Ice Cubes
1/2 Teaspoon Pure Vanilla
In a blender blend all the ings. together until it becomes frothy and cold. You can garnish this with some hot chocolate powder.
BROCCOLI GRAPE SALAD
1Cup Lean Turkey Bacon, cut into 1-in. pieces
1 Cup Light Mayonnaise
1 Cup Red or Green Grapes, halved
1/2 Cup Finely Chopped Red Onion
1/4 Cup Sugar or 6 packs Splenda
7 Cups Fresh Broccoli Florets
Ocean Spray Craisins to taste
In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels and set aside. In a large bowl, stir together mayonnaise, grapes, red onion and sugar (Splenda). Add broccoli and bacon; stir to coat. Cover and chill in the refrigerator for up to 24 hours. Garnish with craisins if desired.
1 Cup Light Mayonnaise
1 Cup Red or Green Grapes, halved
1/2 Cup Finely Chopped Red Onion
1/4 Cup Sugar or 6 packs Splenda
7 Cups Fresh Broccoli Florets
Ocean Spray Craisins to taste
In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels and set aside. In a large bowl, stir together mayonnaise, grapes, red onion and sugar (Splenda). Add broccoli and bacon; stir to coat. Cover and chill in the refrigerator for up to 24 hours. Garnish with craisins if desired.
LEMON-RASPBERRY YOGURT BREAD
2 Cups All-purpose Flour
2/3 Cup+1 Tablespoon Sugar, divided
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Fat-free Lemon Yogurt
2 Large Eggs, beaten
4 Tablespoons Unsalted Light Butter, melted and cooled
Grated Zest of 1 Lemon
1 Teaspoon Vanilla Extract
2 Cups Fresh Raspberries
Preheat oven to 350 degrees F. Coat a 1-lb. loaf pan with cooking spray. Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, zest and vanilla in a second bowl. Toss raspberries with remaining 1 Tbsp. sugar in a third bowl.
Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when you gently touch it, about 60 minutes. Serve warm .
2/3 Cup+1 Tablespoon Sugar, divided
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Fat-free Lemon Yogurt
2 Large Eggs, beaten
4 Tablespoons Unsalted Light Butter, melted and cooled
Grated Zest of 1 Lemon
1 Teaspoon Vanilla Extract
2 Cups Fresh Raspberries
Preheat oven to 350 degrees F. Coat a 1-lb. loaf pan with cooking spray. Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, zest and vanilla in a second bowl. Toss raspberries with remaining 1 Tbsp. sugar in a third bowl.
Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when you gently touch it, about 60 minutes. Serve warm .
CORNMEAL-CHEDDAR BISCUITS
11/2 Cups All Purpose Flour
1/2 Cup Yellow Cornmeal
2 Teaspoons Sugar
1 Tablespoon Baking Powder
1/4 to 1/2 Teaspoon Salt
1/2 Cup Butter, softened
1/2 Cup or More Cheddar Cheese
1 Cup Milk
If using self-rising flour do not use baking powder or salt. In a bowl, combine flour, cornmeal, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese and milk just until moistened. Drop dough by 1/4 cupfuls onto an ungreased baking sheet. Bake at 450 degrees for 12 to 15 minutes, until lightly golden. Makes one dozen.
1/2 Cup Yellow Cornmeal
2 Teaspoons Sugar
1 Tablespoon Baking Powder
1/4 to 1/2 Teaspoon Salt
1/2 Cup Butter, softened
1/2 Cup or More Cheddar Cheese
1 Cup Milk
If using self-rising flour do not use baking powder or salt. In a bowl, combine flour, cornmeal, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese and milk just until moistened. Drop dough by 1/4 cupfuls onto an ungreased baking sheet. Bake at 450 degrees for 12 to 15 minutes, until lightly golden. Makes one dozen.
Wednesday, August 17, 2011
SMOKED SAUSAGE CASSEROLE
1 To 2 Lbs. Smoked Sausage
1(10oz.) Cream of Onion Soup
21/2 Cups Milk
21/2 Cups Uncooked Pasta
1 Cup Frozen Peas
1 Cup Shredded Mozzarella Cheese
1 Can French Fried Onions
Preheat oven to 375º. Lightly grease a 3 qt. casserole and set aside. Cut sausage into bite-size pieces and lightly brown over med. heat in a skillet. Drain. Combine soup and milk in a separate bowl and wihisk till smooth. Pour into the sprayed casserole dish. Stir in pasta, sausage, peas and half of the cheese and onions. Cover tightly with foil and bake for 45 minutes. Uncover and sprinkle with the remaining onions followed by the remaining cheese. Leave uncovered and bake until golden brown 5-6 minutes. Let rest for 10 minutes before serving.
1(10oz.) Cream of Onion Soup
21/2 Cups Milk
21/2 Cups Uncooked Pasta
1 Cup Frozen Peas
1 Cup Shredded Mozzarella Cheese
1 Can French Fried Onions
Preheat oven to 375º. Lightly grease a 3 qt. casserole and set aside. Cut sausage into bite-size pieces and lightly brown over med. heat in a skillet. Drain. Combine soup and milk in a separate bowl and wihisk till smooth. Pour into the sprayed casserole dish. Stir in pasta, sausage, peas and half of the cheese and onions. Cover tightly with foil and bake for 45 minutes. Uncover and sprinkle with the remaining onions followed by the remaining cheese. Leave uncovered and bake until golden brown 5-6 minutes. Let rest for 10 minutes before serving.
RICE SALAD
1 Can (4oz.) Sliced Mushrooms, drained
1 Tomato, chopped
2 Cups Minute Rice, not cooked
1 Cup Italian Dressing
1 Cup Water
1 Cup Diced Cucumbers
1/2 Cup Chopped Green Onions
1 (16oz.) Can Peas, drained
Boil 1 cup Italian dressing and 1 cup water. Remove from heat add the 2 cups rice, cover, let stand 5 to 10 minutes. Stir ricethen put in a large bowl. Add drained peas and toss, let cool. Then add mushrooms, cucumbers, green onions and tomatoes. Toss. Ref. until ready to serve.
1 Tomato, chopped
2 Cups Minute Rice, not cooked
1 Cup Italian Dressing
1 Cup Water
1 Cup Diced Cucumbers
1/2 Cup Chopped Green Onions
1 (16oz.) Can Peas, drained
Boil 1 cup Italian dressing and 1 cup water. Remove from heat add the 2 cups rice, cover, let stand 5 to 10 minutes. Stir ricethen put in a large bowl. Add drained peas and toss, let cool. Then add mushrooms, cucumbers, green onions and tomatoes. Toss. Ref. until ready to serve.
ONION CHEESE BREAD
1/2 Cup Onion, chopped
1 Egg, beaten
1/2 Cup Milk
11/2 Cup Biscuit Mix
1 Cup Shredded Sharp Cheddar Cheese
2 Tablespoons Parsley Flakes
2 Tablespoons Melted Butter
Cook onion in small amount of hot fat until tender, but not brown. Combine egg and milk in bowl. Add biscuit mix and stir until just mixed. Add onion, 1/2 of cheese and parsley and mix. Place in greased 8-inch round cake pan. Sprinkle with remaining cheese and drizzle butter over top. Bake at 400 for 20 minutes or until toothpick inserted in center comes out clean.
1 Egg, beaten
1/2 Cup Milk
11/2 Cup Biscuit Mix
1 Cup Shredded Sharp Cheddar Cheese
2 Tablespoons Parsley Flakes
2 Tablespoons Melted Butter
Cook onion in small amount of hot fat until tender, but not brown. Combine egg and milk in bowl. Add biscuit mix and stir until just mixed. Add onion, 1/2 of cheese and parsley and mix. Place in greased 8-inch round cake pan. Sprinkle with remaining cheese and drizzle butter over top. Bake at 400 for 20 minutes or until toothpick inserted in center comes out clean.
CANTALOUPE NUT BREAD
1/3 Cup Shortening
2/3 Cup Sugar
1 Egg
13/4 Cups All Purpose Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Mashed Ripe Cantaloupe, drained
1/2 Cup or More Chopped Nuts
1/2 Cup Raisins(optional)
In a mixing bowl, cream shortening & sugar. Beat in egg. Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with cantaloupe until blended ( mixture will appear curdled). Fold in nuts. Transfer to a greased 8 x 4 x 2 loaf pan. Bake at 350 degrees for 55-60 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to wire rack.
2/3 Cup Sugar
1 Egg
13/4 Cups All Purpose Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Mashed Ripe Cantaloupe, drained
1/2 Cup or More Chopped Nuts
1/2 Cup Raisins(optional)
In a mixing bowl, cream shortening & sugar. Beat in egg. Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with cantaloupe until blended ( mixture will appear curdled). Fold in nuts. Transfer to a greased 8 x 4 x 2 loaf pan. Bake at 350 degrees for 55-60 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to wire rack.
BUFFLO DRESSING
1 Bottle Ranch Dressing
1 Bottle Texas Pete Hot Sauce
Pour some of the ranch dressing into a bowl. Add the hot sauce to your taste. Stir good. Ref. until ready to use. Use with chicken wings or potato wedges. Or any kind of meat you would like.
1 Bottle Texas Pete Hot Sauce
Pour some of the ranch dressing into a bowl. Add the hot sauce to your taste. Stir good. Ref. until ready to use. Use with chicken wings or potato wedges. Or any kind of meat you would like.
BACON TOMATO DIP
1Lb. Bacon
2 Cups Sour Cream
2 Cups Mayo
3 Large Tomatoes
1 Teaspoon Salt
1 Teaspoon Ground Cayenne Pepper
Fry bacon and drain completely. Once cool, break into fine pieces. Dice tomatoes into small cubes. Place all ingredients in medium bowl and mix together with a fork/spoon. Do not use a mixer for this.
To use as a sauce: spoon over tacos, burritos. Can also use this over cooked pasta. You can also use this as a dip in a bowl with crackers around it. Or serve with chips.
2 Cups Sour Cream
2 Cups Mayo
3 Large Tomatoes
1 Teaspoon Salt
1 Teaspoon Ground Cayenne Pepper
Fry bacon and drain completely. Once cool, break into fine pieces. Dice tomatoes into small cubes. Place all ingredients in medium bowl and mix together with a fork/spoon. Do not use a mixer for this.
To use as a sauce: spoon over tacos, burritos. Can also use this over cooked pasta. You can also use this as a dip in a bowl with crackers around it. Or serve with chips.
CHEDDAR BAY BISCUITS
2 Cups Bisquick
2/3 Cup Milk
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Butter or Marg. melted
1/4 Teaspoon Garlic Powder
Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
2/3 Cup Milk
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Butter or Marg. melted
1/4 Teaspoon Garlic Powder
Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
CHOCOLATE CHIP DIP
1(8oz.) Cream Cheese, softened
1 Stick Butter, softened
2 Tablespoons Brown Sugar
1 Teaspoon Vanilla
3/4 Cup Powdered Sugar
1 Bag Mini Chocolate Chips
In a medium bowl beat the cream cheese and butter together with a mixer on medium. Then add the brown sugar and vanilla. Last add the powdered sugar and then fold in the choc. chips. Can roll into a ball and put in ref. until ready to serve. Use teddy grahams or graham crackers or vanilla wafers or chips ahoy cookies to serve this with.
1 Stick Butter, softened
2 Tablespoons Brown Sugar
1 Teaspoon Vanilla
3/4 Cup Powdered Sugar
1 Bag Mini Chocolate Chips
In a medium bowl beat the cream cheese and butter together with a mixer on medium. Then add the brown sugar and vanilla. Last add the powdered sugar and then fold in the choc. chips. Can roll into a ball and put in ref. until ready to serve. Use teddy grahams or graham crackers or vanilla wafers or chips ahoy cookies to serve this with.
CREAM CHEESE PICKLE DIP
2(8oz.) Cream Cheese, softened
1 (8oz.) Sour Cream
1 Tespoon Worcetershire Sauce
1 Tablespoon Pickle Juice
6 Large Dill Pickles, cut up
2 Packs Budding Corn Beef, cut up
In a medium bowl mix all ings. together. Serve with crackers. Keep ref.
1 (8oz.) Sour Cream
1 Tespoon Worcetershire Sauce
1 Tablespoon Pickle Juice
6 Large Dill Pickles, cut up
2 Packs Budding Corn Beef, cut up
In a medium bowl mix all ings. together. Serve with crackers. Keep ref.
Tuesday, August 16, 2011
FRESH APPLE PANCAKE
1/2 Cup Flour
1 Tablespoon Sugar
1/2 Teaspoon Salt
2 Large Eggs
2/3 Cup Half-and-Half
1 Teaspoon Vanilla
2 Tablespoons Unsalted Butter or Marg.
11/4 Lbs. Granny Smith or Braeburn Apples around 3-4 Large Ones
1/4 Cup Brown Sugar
1/4 Teaspoon Cinnamon
1 Teaspoon Lemon Juice
Powdered Sugar for Dusting
Peel and core the apples and cut into 1/2 inch thick slices. Put the oven rack on the upper middle position. Turn on oven and preheat to 500. Wisk to combine flour, granulated sugar, and salt in a medium bowl. In a second medium bowl, wisk eggs, half-and-half and vanilla until combined. Add liquid ings. to dry and wisk until there is no lumps. About 20 seconds. Then sit the batter aside. Heat butter in a 10-inch ovenproff skillet or cast iron skillet over medium heat until it sizzles. Add apples, brown sugar and cinnamon. Cook, stirring frequently with heatproff rubber spatula until apples are golden brown, around 10 minutes. Take off heat and stir in the lemon juice. Working quickly, pour batter around and over apples. Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes. Using oven mitts so hands won't get burned remove the hot skillet from the oven and lossen pancake edges with the spatula, invert pancake onto serving platter and dust with confectioner's sugar. Cut into wedges and serve. Can use maple syrup to pour over the top of pancake.
1 Tablespoon Sugar
1/2 Teaspoon Salt
2 Large Eggs
2/3 Cup Half-and-Half
1 Teaspoon Vanilla
2 Tablespoons Unsalted Butter or Marg.
11/4 Lbs. Granny Smith or Braeburn Apples around 3-4 Large Ones
1/4 Cup Brown Sugar
1/4 Teaspoon Cinnamon
1 Teaspoon Lemon Juice
Powdered Sugar for Dusting
Peel and core the apples and cut into 1/2 inch thick slices. Put the oven rack on the upper middle position. Turn on oven and preheat to 500. Wisk to combine flour, granulated sugar, and salt in a medium bowl. In a second medium bowl, wisk eggs, half-and-half and vanilla until combined. Add liquid ings. to dry and wisk until there is no lumps. About 20 seconds. Then sit the batter aside. Heat butter in a 10-inch ovenproff skillet or cast iron skillet over medium heat until it sizzles. Add apples, brown sugar and cinnamon. Cook, stirring frequently with heatproff rubber spatula until apples are golden brown, around 10 minutes. Take off heat and stir in the lemon juice. Working quickly, pour batter around and over apples. Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes. Using oven mitts so hands won't get burned remove the hot skillet from the oven and lossen pancake edges with the spatula, invert pancake onto serving platter and dust with confectioner's sugar. Cut into wedges and serve. Can use maple syrup to pour over the top of pancake.
BIG AND JUICY FRESH TOMATO SANDWICH
1 Loaf Ciabatta Bread cut into individual slices
1-2 Fresh Ripe Tomatoes, red
1 Jar Roasted Red Peppers
Fresh Mozarella Cheese
Sliced Turkey(optional)
1 Cup Pesto
Vinaigrette:
1 Tablespoon Fresh Parsley or 1 Teaspoon Dried
1 Tablespoon Fresh Marjoram or 1 Teaspoon Dried
1/4 Cup Fresh Basil, chopped or 4 Teaspoons Dried
1 Clove Garlic
1/3 Cup Olive Oil
11/2 to2 Tablespoons Balsamic Vinegar or to your taste
Combine spices and garlic in a food processor. Add olive oil and balsamic vinegar and blend until mixed. Spread some of the vinaigrette onto one side of the bread. Spread pesto on the other half. Layer with tomato, cheese and the turkey. Very juicy so use paper towels to catch the juice.
1-2 Fresh Ripe Tomatoes, red
1 Jar Roasted Red Peppers
Fresh Mozarella Cheese
Sliced Turkey(optional)
1 Cup Pesto
Vinaigrette:
1 Tablespoon Fresh Parsley or 1 Teaspoon Dried
1 Tablespoon Fresh Marjoram or 1 Teaspoon Dried
1/4 Cup Fresh Basil, chopped or 4 Teaspoons Dried
1 Clove Garlic
1/3 Cup Olive Oil
11/2 to2 Tablespoons Balsamic Vinegar or to your taste
Combine spices and garlic in a food processor. Add olive oil and balsamic vinegar and blend until mixed. Spread some of the vinaigrette onto one side of the bread. Spread pesto on the other half. Layer with tomato, cheese and the turkey. Very juicy so use paper towels to catch the juice.
SIMPLE AND EASY STRAWBERRY DESSERT
1-2 Lbs. Fresh Strawberries, washed and decapped
1 Can Ready Whip
1/2 Cup Sugar
Hot Fudge Sauce or Choc. Syrup
Wash and decap and dry strawberries. Slice in halves. Sprinkle sugar over them or splenda and let sit for 30 minutes or until sugar disloves. Spray ready whip on top and then drizzle the fudge or choc. syrup over them. Ref. until ready to serve.
1 Can Ready Whip
1/2 Cup Sugar
Hot Fudge Sauce or Choc. Syrup
Wash and decap and dry strawberries. Slice in halves. Sprinkle sugar over them or splenda and let sit for 30 minutes or until sugar disloves. Spray ready whip on top and then drizzle the fudge or choc. syrup over them. Ref. until ready to serve.
Monday, August 15, 2011
DIET MINI QUESADILLA'S
1 oz. Low-fat Shredded Cheddar Cheese
1 Corn Tortilla
Sprinkle the cheese over the tortilla and then fold in half and microwave fo 20 seconds. Less than 100 calories.
1 Corn Tortilla
Sprinkle the cheese over the tortilla and then fold in half and microwave fo 20 seconds. Less than 100 calories.
DIET BLUEBERRY SMOOTHIE
1/3 Cup Light Blueberry Frozen Yogurt
2/3 Cup Fresh or Frozen Blueberries
Ice
In a blender put the yogurt, blueberries and ice about 3/4 cup or more to whatever thickness you like. Blend. Very good and has around 70 calories
2/3 Cup Fresh or Frozen Blueberries
Ice
In a blender put the yogurt, blueberries and ice about 3/4 cup or more to whatever thickness you like. Blend. Very good and has around 70 calories
FROZEN MANGO CUBES
1 Mango, peeled and cut into cubes
Put mango in ziploc bag and put in freezer until it freezes.
This will be like eating candy. Very sweet and very good.
It has around 90 calories per serving.
Put mango in ziploc bag and put in freezer until it freezes.
This will be like eating candy. Very sweet and very good.
It has around 90 calories per serving.
JICAMA STICKS WITH SALSA
1 Jicama Stick
1 Jar Salsa
Take the jicama stick and peel it. Then cut it into french fry size pieces or chunks. Dip in salsa and this snack is only around 60 calories. Very crunchy.
1 Jar Salsa
Take the jicama stick and peel it. Then cut it into french fry size pieces or chunks. Dip in salsa and this snack is only around 60 calories. Very crunchy.
FROZEN BANANA POPS
1 Banana
1oz. Plain Yogurt or Vanilla or Chocolate Yogurt
Take the banana and peel it. Cut in half and place a popsicle stick in them. Take the yogurt and put all over the banana. Then place in the ref. until it freezes. Very good with chocolate. Just 80 calories.
1oz. Plain Yogurt or Vanilla or Chocolate Yogurt
Take the banana and peel it. Cut in half and place a popsicle stick in them. Take the yogurt and put all over the banana. Then place in the ref. until it freezes. Very good with chocolate. Just 80 calories.
FROZEN YOGURT AND GRAHAM CRACKER SANDWICH
2 Tablespoons Chocolate frozen yogurt
2 Graham Cracker Squares
Take the frozen yogurt and spread between the graham crackers. Can use any flavor. Or can use the frozen yogurt in the cups not like ice cream kind. Just 85 calories.
2 Graham Cracker Squares
Take the frozen yogurt and spread between the graham crackers. Can use any flavor. Or can use the frozen yogurt in the cups not like ice cream kind. Just 85 calories.
BAKED POTATO WITH SALSA
1 Medium Potato, microwaved
1 Tablespoon Salsa
Bake the potato in the microwave for 10 minutes wrapped in a wet paper towel and put in a ziplock bag with it not sealed all the way. Take out and add the salsa for a good snack of only 80 calories.
1 Tablespoon Salsa
Bake the potato in the microwave for 10 minutes wrapped in a wet paper towel and put in a ziplock bag with it not sealed all the way. Take out and add the salsa for a good snack of only 80 calories.
DIET GREEK YOGURT WITH HONEY
1/2 Cup Small Container Greek Plain Yogurt
1 Teaspoon Honey
Drizzle the honey over the top of the yogurt. This is a good snack and has around 85 calories in it.
1 Teaspoon Honey
Drizzle the honey over the top of the yogurt. This is a good snack and has around 85 calories in it.
DIET SNACK( BABY CARROTS WITH HUMMUS)
6 Baby Carrots
1 Container Hummus, fire roasted red pepper
Take 2 Tablespoons of hummus and use this as a dip for the baby carrots. Can use any type hummus. This is less than 100 calories per serving.
1 Container Hummus, fire roasted red pepper
Take 2 Tablespoons of hummus and use this as a dip for the baby carrots. Can use any type hummus. This is less than 100 calories per serving.
Wednesday, August 10, 2011
OLE TIME TOMATO SALAD DRESSING
3/4 Cups Tomato or 1 small can
2 Tablespoons Cider Vinegar
1/2 Teaspoon or more Sugar
1 Teaspoon Salt
1/4 - 1/2 Teaspoon Black Pepper
Combine all the ings. in a small bowl. Stir with a fork. Pour over tossed salad. Make sure when eating you get some of the dressing off the bottom of the bowl. It may have a lot of it in the bottom as it is sort of thin. Very good.
2 Tablespoons Cider Vinegar
1/2 Teaspoon or more Sugar
1 Teaspoon Salt
1/4 - 1/2 Teaspoon Black Pepper
Combine all the ings. in a small bowl. Stir with a fork. Pour over tossed salad. Make sure when eating you get some of the dressing off the bottom of the bowl. It may have a lot of it in the bottom as it is sort of thin. Very good.
3 CHEESE GRILLED CHEESE
1 Pack(3oz). Cream Cheese, softened
3/4 Cup Mayo
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Seasoned Salt
10 Slices Italian Bread(1/2 inch thick)
2 Tablespoons Butter
In a mixing bowl, combine cream cheese and mayo until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, using about 1/3 cup each. Top with remaining bread. Butter the outsides of the sandwiches and cook in a large skillet or panini press ove medium heat until golden brown on both sides.
3/4 Cup Mayo
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Seasoned Salt
10 Slices Italian Bread(1/2 inch thick)
2 Tablespoons Butter
In a mixing bowl, combine cream cheese and mayo until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, using about 1/3 cup each. Top with remaining bread. Butter the outsides of the sandwiches and cook in a large skillet or panini press ove medium heat until golden brown on both sides.
SUMMER CORN CASSEROLE
1 Stick Butter, cubed
1 Cu[ orzo or Spaghetti, broken into small pieces
1 Can Corn, drained
1 Can Cram Style Corn
8 oz. Velvetta, cubed
Preheat the oven to 325. Combine all ings. in a sprayed baking dish. Bake for 40 minutes, stir ever now and then.
1 Cu[ orzo or Spaghetti, broken into small pieces
1 Can Corn, drained
1 Can Cram Style Corn
8 oz. Velvetta, cubed
Preheat the oven to 325. Combine all ings. in a sprayed baking dish. Bake for 40 minutes, stir ever now and then.
CUCUMBER SALAD
1 -2 Medium Cucumbers, peeled and thin sliced
1/3 Cup Light Mayo
11/2 -3 Tablespoons Vinegar
2 Teaspoons Milk
11/4 Teaspoons Sugar
1/4 Teaspoon Salt
1/4 Teaspoon Pepper, fresh ground
Combine the mayo, vinegar, milk and sugar, salt and pepper. Then add the cucumbers. Stir good and let set in ref. overnight.
1/3 Cup Light Mayo
11/2 -3 Tablespoons Vinegar
2 Teaspoons Milk
11/4 Teaspoons Sugar
1/4 Teaspoon Salt
1/4 Teaspoon Pepper, fresh ground
Combine the mayo, vinegar, milk and sugar, salt and pepper. Then add the cucumbers. Stir good and let set in ref. overnight.
THE STORM
Now wouldn't you know it. Just when you think that your late corn is going to make it here comes a storm and lays it over. Most of the time in our area this is what always happens in the Aug. months. We always plant our corn in the middle of March we plant Ambrosia and Golden Queen.
When our corn comes in around the first week in July we pick it and then chop it down and replant for the fall.
This fall corn comes in around the first weekend of Oct. and yes it does make it. But most of the time a storm comes with high wind and knocks it down like what happened the other day. We try to stand it back up but sometimes if wont stand.
If you are like me you have seen so much corn that you about see it in your sleep. lol. I always save the year end corn for making pickled corn. It is so good you can eat it out of the jar.
My husband met a man who told him that he took a string and went around his rows of corn and tied it and that way the storm would not lay it down but to me like if one of the stalks started to fall it would make all the rest fall. Maybe we should all try this out.
Oh well, I guess we can still pick it even tho it is laying flat. With everything going up it is good to be able to have a small garden to put stuff away for the winter months. Just hope our potatoes did good as the bugs this year was something else on them.
When our corn comes in around the first week in July we pick it and then chop it down and replant for the fall.
This fall corn comes in around the first weekend of Oct. and yes it does make it. But most of the time a storm comes with high wind and knocks it down like what happened the other day. We try to stand it back up but sometimes if wont stand.
If you are like me you have seen so much corn that you about see it in your sleep. lol. I always save the year end corn for making pickled corn. It is so good you can eat it out of the jar.
My husband met a man who told him that he took a string and went around his rows of corn and tied it and that way the storm would not lay it down but to me like if one of the stalks started to fall it would make all the rest fall. Maybe we should all try this out.
Oh well, I guess we can still pick it even tho it is laying flat. With everything going up it is good to be able to have a small garden to put stuff away for the winter months. Just hope our potatoes did good as the bugs this year was something else on them.
Monday, August 8, 2011
HAWAIIN CHICKEN HAYSTACKS
2 Cups Cooked, shredded chicken
2 Large Cans Cream of Chicken Soup, Campbells' is the best for this.
3 -4 Cups Chicken Broth
2 Cups Rice
Toppings:
Chow Mein Noodles
Grated Cheese
Pineapple
Tomatoes
Coconut
Silvered Almonds
Fresh Peas
Chopped Celery
Chopped Onions,
Chopped Peppers
Cook your rice according to directions. In a large saucepon combine chicken, cream of chicken soup and broth add as much as you like, it depends on how thick you want the gravy. Stir until this is smooth and hot. When rice is done serve with all the toppings that you want. I like to do chow mein noodles on bottom, rice, chicken gravy and cheese. Then add the other toppings on top of this. Just pick out whatever you like to use.
2 Large Cans Cream of Chicken Soup, Campbells' is the best for this.
3 -4 Cups Chicken Broth
2 Cups Rice
Toppings:
Chow Mein Noodles
Grated Cheese
Pineapple
Tomatoes
Coconut
Silvered Almonds
Fresh Peas
Chopped Celery
Chopped Onions,
Chopped Peppers
Cook your rice according to directions. In a large saucepon combine chicken, cream of chicken soup and broth add as much as you like, it depends on how thick you want the gravy. Stir until this is smooth and hot. When rice is done serve with all the toppings that you want. I like to do chow mein noodles on bottom, rice, chicken gravy and cheese. Then add the other toppings on top of this. Just pick out whatever you like to use.
RITZ CRACKER CHICKEN NUGGETS
4-5 Chicken breasts, boneless, skinless
2 Sleeves Ritz Crakers, crushed
1/2 Cup Mayo
3 Tablespoons Milk
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Onion Powder
1/4 Teaspoon Mrs. Dash
Dash of Black Pepper
Preheat the oven to 400. Cut chcken into bite size pieces. Put in colander and wash good with cold water. Place on paper towels and pat dry with more paper towel.s Then in a small bowl combine, mayo, milk, garlic salt, and onion powder and Mrs. Dash and black pepper, stirring until completely combined. In another bowl place the crushed crackers. Coat chicken in mayo mixture and then in the crackers and place on a large sprayed cookie sheet. Bake for 20 minutes and serve with favorite dipping sauce.
2 Sleeves Ritz Crakers, crushed
1/2 Cup Mayo
3 Tablespoons Milk
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Onion Powder
1/4 Teaspoon Mrs. Dash
Dash of Black Pepper
Preheat the oven to 400. Cut chcken into bite size pieces. Put in colander and wash good with cold water. Place on paper towels and pat dry with more paper towel.s Then in a small bowl combine, mayo, milk, garlic salt, and onion powder and Mrs. Dash and black pepper, stirring until completely combined. In another bowl place the crushed crackers. Coat chicken in mayo mixture and then in the crackers and place on a large sprayed cookie sheet. Bake for 20 minutes and serve with favorite dipping sauce.
Sunday, August 7, 2011
DEEP FRIED BANANA BITES
2 Cups Bananas, sliced
1/2 Cup Flour
1/2 Teaspoon Chili Powder or Cayenne powder
1/8 Teaspoon Salt
Oil for deep frying
In a medium bowl mix the flour, salt and chili powder. Add enough water to make this like a thick pan cake batter or a little thicker. Cut the bananas into 1/2 inch thickness. In a thick pan or fry daddy heat the oil hot but not smoking. Dip the banana slices in the batter and put into the hot oil. Fry until golden. Serve hot. Can sprinkls with some powdered sugar.
1/2 Cup Flour
1/2 Teaspoon Chili Powder or Cayenne powder
1/8 Teaspoon Salt
Oil for deep frying
In a medium bowl mix the flour, salt and chili powder. Add enough water to make this like a thick pan cake batter or a little thicker. Cut the bananas into 1/2 inch thickness. In a thick pan or fry daddy heat the oil hot but not smoking. Dip the banana slices in the batter and put into the hot oil. Fry until golden. Serve hot. Can sprinkls with some powdered sugar.
Thursday, August 4, 2011
GARLIC OLIVE OIL PASTA
1 Box Angel Hair Pasta
6 Tablespoons Olive Oil
3 Garlic Cloves, minced
4 Tablespoons Parsley, chopped
Salt and Pepper
Parmesan Cheese, grated
Cook pasta in boiling salted water, cook till al dente. Meanwhile, in a large frying pan heat oil and gently saute garlic, do no allow garlic to brown. Stir in the parsley and season with salt and pepper. Remove form heat till pasta is ready.
Drain cooked pasta. Put drained pasta in pan with olive oil mixture. Mix well and cook another 2-3 minutes, stirring constantly. Take off heat and top with Parmesan cheese. Serve immediately with chicken.
6 Tablespoons Olive Oil
3 Garlic Cloves, minced
4 Tablespoons Parsley, chopped
Salt and Pepper
Parmesan Cheese, grated
Cook pasta in boiling salted water, cook till al dente. Meanwhile, in a large frying pan heat oil and gently saute garlic, do no allow garlic to brown. Stir in the parsley and season with salt and pepper. Remove form heat till pasta is ready.
Drain cooked pasta. Put drained pasta in pan with olive oil mixture. Mix well and cook another 2-3 minutes, stirring constantly. Take off heat and top with Parmesan cheese. Serve immediately with chicken.
YAKA SOBA
1 Head Cabbage, cored and quartered
1 package bacon, chopped
Reserve 2 Spoonsfuls of Bacon Grease
8-10 oz. Thin Spaghetti or Regular Spaghetti
Garlic Salt
Onion Powder
Pepper
Soy Sauce
Place the quartered cabbage into a large pot and cover with water. Bring to a simmer and cook to desired tenderness. But slightl crispy.
No one likes soggy cabbage. Drain cooked cabbage well and
cut into bit size pieces. Then cook the bacon in a frying pan until crispy. While the cabbage and bacon is cooking bring a large pot of salted water to a boil. Cook pasta in the water until aldente. Place drained cabbage, bacon and reserved bacon grease around 2 spoonsful and pasta in a large bowl. Toss well. Sprinkle welll with garlic salt, onion powder and pepper. Add enough soy sauce to coat noodles but not to much. Toss well and taste, adding more seasoning or soy sauce if you need it. Serve at once. Can put a bottle of soy sauce on the table for those who like more.
1 package bacon, chopped
Reserve 2 Spoonsfuls of Bacon Grease
8-10 oz. Thin Spaghetti or Regular Spaghetti
Garlic Salt
Onion Powder
Pepper
Soy Sauce
Place the quartered cabbage into a large pot and cover with water. Bring to a simmer and cook to desired tenderness. But slightl crispy.
No one likes soggy cabbage. Drain cooked cabbage well and
cut into bit size pieces. Then cook the bacon in a frying pan until crispy. While the cabbage and bacon is cooking bring a large pot of salted water to a boil. Cook pasta in the water until aldente. Place drained cabbage, bacon and reserved bacon grease around 2 spoonsful and pasta in a large bowl. Toss well. Sprinkle welll with garlic salt, onion powder and pepper. Add enough soy sauce to coat noodles but not to much. Toss well and taste, adding more seasoning or soy sauce if you need it. Serve at once. Can put a bottle of soy sauce on the table for those who like more.
RICE AND GROUND BEEF CASSEROLE
1Lb. Ground Chuck
1/2 Yellow or White Onion, chopped
1 Green Bell Pepper, chopped
3/4 of a 28oz. Can Crushed or Diced Tomatoes
2-3 Garlic Cloves, minced
1-2 Jalapenos, chopped fine
2 garlic cloves, minced
1 Cup White Rice, uncooked
1 (151/2oz.) Can Corn, drained
Salt and Pepper to taste
1/2 Teaspoon Garlic Salt
1 Teaspoon Chili Powder
2-3 Cups Cheddar Cheese
In a large skillet brown the hamburger with the onion and green pepper.
Crumble the meat well. If it is lean may need to add 1 tablespoon oil.
Meanwhile cook the rice according to package directions. Fluff and set aside. Once the meat mixture is browned, add the garlic and jalapeno. Cook 1 minute. Add 3/4 can of the tomatoes and bring to a simmer. Simmer 5 minutes. Salt and pepper to your taste. Stir in the garlic salt and chili powder until well combined. Simmer 5 minutes longer.
Add the rice and corn to the meat mixture and mix well. Pour mixture into a 2 quart casserole dish. Sprinkle with the cheese. Bake at 350 degrees for 30 minutes. Cool 5 minutes before serving.
1/2 Yellow or White Onion, chopped
1 Green Bell Pepper, chopped
3/4 of a 28oz. Can Crushed or Diced Tomatoes
2-3 Garlic Cloves, minced
1-2 Jalapenos, chopped fine
2 garlic cloves, minced
1 Cup White Rice, uncooked
1 (151/2oz.) Can Corn, drained
Salt and Pepper to taste
1/2 Teaspoon Garlic Salt
1 Teaspoon Chili Powder
2-3 Cups Cheddar Cheese
In a large skillet brown the hamburger with the onion and green pepper.
Crumble the meat well. If it is lean may need to add 1 tablespoon oil.
Meanwhile cook the rice according to package directions. Fluff and set aside. Once the meat mixture is browned, add the garlic and jalapeno. Cook 1 minute. Add 3/4 can of the tomatoes and bring to a simmer. Simmer 5 minutes. Salt and pepper to your taste. Stir in the garlic salt and chili powder until well combined. Simmer 5 minutes longer.
Add the rice and corn to the meat mixture and mix well. Pour mixture into a 2 quart casserole dish. Sprinkle with the cheese. Bake at 350 degrees for 30 minutes. Cool 5 minutes before serving.
CHRISPY CHICKEN TENDERS
1 Pack Chicken Tenders
Oil for frying
Batter:
1 egg, beaten
1/2 Cup milk
1/2 Cup Chicken Broth
11/2 Teaspoons Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic Powder
3/4 Cup Flour
Breading:
Breading:
11/2 Cups FLour
11/2 Teaspoon Salt
3/4 Teaspoon Paprika
1/2 Teaspoon Black Pepper
11/2 Teaspoon Garlic Powder
Whisk together all ings. for the batter, excluding flour, in a shallow bowl. Whisk for 30 seconeds to dissolve the salt. Add the flour and mix well. Set aside. Make brading by combining all ings. in another shallow bowl. Set aside. Heat oil to 350. Dip each piece of chicken into the batter. Lift the chicken out of the batter and allow some batter to drain off. Then toss in the dry breading. Completely coat chicken in the breading. Continue this with all the chcken. Drip 3-4 pieces of braded chicken into the fryer. Fry about 4 minutes or until golden brown. Remove chicken from the hot oil and drain on paper towels.
Oil for frying
Batter:
1 egg, beaten
1/2 Cup milk
1/2 Cup Chicken Broth
11/2 Teaspoons Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic Powder
3/4 Cup Flour
Breading:
Breading:
11/2 Cups FLour
11/2 Teaspoon Salt
3/4 Teaspoon Paprika
1/2 Teaspoon Black Pepper
11/2 Teaspoon Garlic Powder
Whisk together all ings. for the batter, excluding flour, in a shallow bowl. Whisk for 30 seconeds to dissolve the salt. Add the flour and mix well. Set aside. Make brading by combining all ings. in another shallow bowl. Set aside. Heat oil to 350. Dip each piece of chicken into the batter. Lift the chicken out of the batter and allow some batter to drain off. Then toss in the dry breading. Completely coat chicken in the breading. Continue this with all the chcken. Drip 3-4 pieces of braded chicken into the fryer. Fry about 4 minutes or until golden brown. Remove chicken from the hot oil and drain on paper towels.
EASY CHEESE FONDUE
1/2 Cup Butter
1/4 Cup All-purpose Flour
1/2 Teaspoon Salt
1/4 Teaspoon
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Worcestershire Sauce
11/2 Cups Milk
2 Cups Cheddar Cheese, shredded
For Dipping:
Any variety of bread, cut into cubes
Little Smokie
Apple Slices
Pine Apple Chunks
Pear Chunks
Pretzels
For the fondue, melt the butter into a medium saucepan over medium heat. Whisk in flour, salt, pepper, mustard, and worcestershire sauce until smoth. Cook one minute. Gradually add the milk while constantly stirring. Bring to a boil, cook 2 minutes or until thickened, stirring often. Reduce heat. add cheese, stirring until melted. Transfer to a fondue pot or crockpot to keep warm. Serve with the sides for dipping.
1/4 Cup All-purpose Flour
1/2 Teaspoon Salt
1/4 Teaspoon
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Worcestershire Sauce
11/2 Cups Milk
2 Cups Cheddar Cheese, shredded
For Dipping:
Any variety of bread, cut into cubes
Little Smokie
Apple Slices
Pine Apple Chunks
Pear Chunks
Pretzels
For the fondue, melt the butter into a medium saucepan over medium heat. Whisk in flour, salt, pepper, mustard, and worcestershire sauce until smoth. Cook one minute. Gradually add the milk while constantly stirring. Bring to a boil, cook 2 minutes or until thickened, stirring often. Reduce heat. add cheese, stirring until melted. Transfer to a fondue pot or crockpot to keep warm. Serve with the sides for dipping.
BEST EVER ONION RINGS
3 Large Yellow Onion or 1 extra, exta large
Flour for coating
1 Cup Buttermilk
Plain Bread Crumbs
Cracker Meal
Salt
Oil for frying
Parmesan Cheese
Slice the onions about 3/4 inch thick to create rings. Soak them in ice water for 2 hours. Drain well. In a medium bowl mix equal parts of bread crumbs and cracker meal.(Crackers crushed fine in a ziplock bag) Season with a little salt. Using three different bowls make up the coating. In first bowl add the flour. In second bowl add the buttermilk, and in the third add the bread/cracker crumbs mixture. Coat the rings in the flour, shaking them slightly to get excess flour off them. Dip the flour coated rings into the buttermilk, allow excess to drip off. Then cover them well witht he bread crumb/cracker meal mixture. Stack the breaded onion rings slanted on a plate or baking sheet. Place in ref. overnight. The next day fry in hot oil until brown and crispy. Drain on paper towel or wire rack. Season at once with a little salt and parmesan cheese.
Flour for coating
1 Cup Buttermilk
Plain Bread Crumbs
Cracker Meal
Salt
Oil for frying
Parmesan Cheese
Slice the onions about 3/4 inch thick to create rings. Soak them in ice water for 2 hours. Drain well. In a medium bowl mix equal parts of bread crumbs and cracker meal.(Crackers crushed fine in a ziplock bag) Season with a little salt. Using three different bowls make up the coating. In first bowl add the flour. In second bowl add the buttermilk, and in the third add the bread/cracker crumbs mixture. Coat the rings in the flour, shaking them slightly to get excess flour off them. Dip the flour coated rings into the buttermilk, allow excess to drip off. Then cover them well witht he bread crumb/cracker meal mixture. Stack the breaded onion rings slanted on a plate or baking sheet. Place in ref. overnight. The next day fry in hot oil until brown and crispy. Drain on paper towel or wire rack. Season at once with a little salt and parmesan cheese.
COCONUT COOL WHIP PIE
2 T. butter 3/4 cup sugar
1/8 tsp. salt
1/3 cup flour or corn starch
2 eggs well beaten
2 cups milk
1 1/2 tsp. vanilla
3/4 cup coconut
1 tub Cool Whip (8 oz.)
1 Pie Crust, baked
Combine butter, sugar, salt, flour and eggs in a medium kettle. Add milk slowly, stirring constantly. Cook until thick. Remove from heat and add vanilla. Refrigerate until cool and add the coconut and 1/2 the tub of cool whip. Put filling into the baked and cooled shell. Top with remainig cool whip. Garnish with toasted coconut. Chill.
1/8 tsp. salt
1/3 cup flour or corn starch
2 eggs well beaten
2 cups milk
1 1/2 tsp. vanilla
3/4 cup coconut
1 tub Cool Whip (8 oz.)
1 Pie Crust, baked
Combine butter, sugar, salt, flour and eggs in a medium kettle. Add milk slowly, stirring constantly. Cook until thick. Remove from heat and add vanilla. Refrigerate until cool and add the coconut and 1/2 the tub of cool whip. Put filling into the baked and cooled shell. Top with remainig cool whip. Garnish with toasted coconut. Chill.
CHOC. CHIP BANANA BREAD WITH GLAZE
1 Cup Ripe Bananas, mashed
11/2 Cups Chocolate Chip
11/4 Cups Flour
3/4 Cup Sugar
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
2 Eggs
1/2 Cup Cooled Melted Butter or Veg. Oil
1/2 Cup Plain Yogurt or Sour Cream
1 Teaspoon Vanilla Extract
Preheat the oven to 350. Lightly spray a 9 x 5 loaf pan. Mash the bananas and sit aside. Mix flour, sugar, baking powder, salt , baking soda, cinnamon and nutmeg into a large bowl. Add in yur dry mix ings. In a medium bowl, wisk eggs, butter or oil, yogurt or sour cram and the vanilla. Stir in you bananas into egg mixture and then fold into dry mixture until combined. Spread the batter into the prepared pans. Bake for 55 minutes. Cool for 30 minutes in the pan and then turn out onto a rack to cool completely.
Glaze:
1 Cup Powdered Sugar
2 Tablespoons Cocoa
2 Tablespoons Milk
1/4 Teaspoon Vanilla
Pinch of Salt
In a bowl wisk all of this together and pour over cooled cake.
11/2 Cups Chocolate Chip
11/4 Cups Flour
3/4 Cup Sugar
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
2 Eggs
1/2 Cup Cooled Melted Butter or Veg. Oil
1/2 Cup Plain Yogurt or Sour Cream
1 Teaspoon Vanilla Extract
Preheat the oven to 350. Lightly spray a 9 x 5 loaf pan. Mash the bananas and sit aside. Mix flour, sugar, baking powder, salt , baking soda, cinnamon and nutmeg into a large bowl. Add in yur dry mix ings. In a medium bowl, wisk eggs, butter or oil, yogurt or sour cram and the vanilla. Stir in you bananas into egg mixture and then fold into dry mixture until combined. Spread the batter into the prepared pans. Bake for 55 minutes. Cool for 30 minutes in the pan and then turn out onto a rack to cool completely.
Glaze:
1 Cup Powdered Sugar
2 Tablespoons Cocoa
2 Tablespoons Milk
1/4 Teaspoon Vanilla
Pinch of Salt
In a bowl wisk all of this together and pour over cooled cake.
CHEESECAKE STRAWBERRIES
1 Carton or more Strawberries, washed and dried
8 Oz. Pkg. Cream Cheese, softened
1/2 Cup Powdered Sugar
1/2 Teaspoon Vanilla
1 Sleeve Graham Crackers
1/2 Cup Mini Chocolate Chips
Cut the hulls off washed strawberries. Take a knife and core the strawberries, don't cut thru to the outside tho. In a bowl mix the cream cheese and powdered sugar together. Take a ziplock bag and put this mixture in it. Snip off the end and squeeze the filling into the strawberries. Let it come up to the top of the berries. Take another ziplock bag and put the graham crackers in it and crush them. Pour into a small bowl. Dip the strawberries into the graham crackers. Take and put the choc. chips in a bowl in mircowave and melt them. Let cool just a little. Take a ziplock back and put the melted choc. in it. Snip off the end and drizzle the choc. over the strawberries. Very good.
8 Oz. Pkg. Cream Cheese, softened
1/2 Cup Powdered Sugar
1/2 Teaspoon Vanilla
1 Sleeve Graham Crackers
1/2 Cup Mini Chocolate Chips
Cut the hulls off washed strawberries. Take a knife and core the strawberries, don't cut thru to the outside tho. In a bowl mix the cream cheese and powdered sugar together. Take a ziplock bag and put this mixture in it. Snip off the end and squeeze the filling into the strawberries. Let it come up to the top of the berries. Take another ziplock bag and put the graham crackers in it and crush them. Pour into a small bowl. Dip the strawberries into the graham crackers. Take and put the choc. chips in a bowl in mircowave and melt them. Let cool just a little. Take a ziplock back and put the melted choc. in it. Snip off the end and drizzle the choc. over the strawberries. Very good.
BUTTERSCOTCH BARS
1/4 Cup Unsalted Butter, room temp.
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar
2 Eggs
1/2 Teaspoon Vanilla
11/4 Cup All Purpose Flour
1/2 Teaspoon Baking Soda
BUTTERSCOTCH TOPPING:
1/2 Cup Unsalted Butter
1/2 Cup Sugar
1 Cup Dark Brown Sugar, packed
1/2 Cup Golden Corn Syrup
1/4 Cup Water
1/2 Teaspoon Salt
1 Cup Walnut Pieces
3/4 Cup Unsweetened Coconut
3/4 Cup Chocolate Chips
1/2 Cup Whipping Cream
2 Teaspoons Vanilla Extract
Preheat oven to 350. Spray a 8-inch square pan or use parchment paper.
In a bowl, cream butter and sugars together. Add eggs and vanilla and beat until fluffy. In a separate bowl, combine flour, baking soda and salt. Add to butter mixture and stir until evenly blended. Spread batter into the prepared and bake for 20 to 25 minutes or until golden brown. Let sit awhile to cool. Then in a medium saucepan, melt the butter over medium heat. Stir in sugars, corn syrup, water and salt and increase heat to medium-high. When mixture boils, stir in walnut pieces and coconut. Simmer for 7 minutes, stirring often (mixture will be thick and darker in color). Remove from heat and stir in cream and vanilla watch the steam. Pour butterscoth over the cake and sprinkle with chocolate chips. Bake for 13 to 16 minutes, until bubbling around the edges. Let cool before cutting into squares or bars.
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar
2 Eggs
1/2 Teaspoon Vanilla
11/4 Cup All Purpose Flour
1/2 Teaspoon Baking Soda
BUTTERSCOTCH TOPPING:
1/2 Cup Unsalted Butter
1/2 Cup Sugar
1 Cup Dark Brown Sugar, packed
1/2 Cup Golden Corn Syrup
1/4 Cup Water
1/2 Teaspoon Salt
1 Cup Walnut Pieces
3/4 Cup Unsweetened Coconut
3/4 Cup Chocolate Chips
1/2 Cup Whipping Cream
2 Teaspoons Vanilla Extract
Preheat oven to 350. Spray a 8-inch square pan or use parchment paper.
In a bowl, cream butter and sugars together. Add eggs and vanilla and beat until fluffy. In a separate bowl, combine flour, baking soda and salt. Add to butter mixture and stir until evenly blended. Spread batter into the prepared and bake for 20 to 25 minutes or until golden brown. Let sit awhile to cool. Then in a medium saucepan, melt the butter over medium heat. Stir in sugars, corn syrup, water and salt and increase heat to medium-high. When mixture boils, stir in walnut pieces and coconut. Simmer for 7 minutes, stirring often (mixture will be thick and darker in color). Remove from heat and stir in cream and vanilla watch the steam. Pour butterscoth over the cake and sprinkle with chocolate chips. Bake for 13 to 16 minutes, until bubbling around the edges. Let cool before cutting into squares or bars.
OUR DIET GROUP TURKEY WRAP
Whole Wheat Tortilla Wrap
Roasted Red Pepper Hummus
Sliced Turkey Breast
Lettuce
Tomato
Fat-Free Spreadable Cream Cheese
You can use fat-free spreadable cream cheese on this with or without the hummus if you don't like hummus. Spread a layer of cream cheese then a layer of hummus. Next a layer of turkey, lettuce and tomato. Roll up wrap and enjoy. Cut in half.
Roasted Red Pepper Hummus
Sliced Turkey Breast
Lettuce
Tomato
Fat-Free Spreadable Cream Cheese
You can use fat-free spreadable cream cheese on this with or without the hummus if you don't like hummus. Spread a layer of cream cheese then a layer of hummus. Next a layer of turkey, lettuce and tomato. Roll up wrap and enjoy. Cut in half.
OUR DIET GROUP BROCCOLI SALAD
This is a good salad we are all using in a diet group I am in.
Broccoli Salad
2 Bunches broccoli, tore up in small flowerettes
1/2 Cup Chopped Red Onion or a sweet onion
1/2 Cup Almonds, Pecans or Walnuts, chopped
1/2 Cup Raisins or Caraisins
1/2 Cup Bacon, cooked and crumbled drain good on paper towel
Dressing Mix
1 Cup Light Mayo
1/2 Cup Splenda
2 Teaspoons White Vinegar
Mix Broccoli, onions and craisins or raisins. Toss gently with dressing and add the nuts and bacon before serving. Keep. ref.
Broccoli Salad
2 Bunches broccoli, tore up in small flowerettes
1/2 Cup Chopped Red Onion or a sweet onion
1/2 Cup Almonds, Pecans or Walnuts, chopped
1/2 Cup Raisins or Caraisins
1/2 Cup Bacon, cooked and crumbled drain good on paper towel
Dressing Mix
1 Cup Light Mayo
1/2 Cup Splenda
2 Teaspoons White Vinegar
Mix Broccoli, onions and craisins or raisins. Toss gently with dressing and add the nuts and bacon before serving. Keep. ref.
FELICIA'S CABBAGE SOUP
1/2 Large Cabbage Head, chopped
3 Medium Onions, diced
5 Medium Potatoes, cut in medium chunks
1 Can Dieced Petite Tomatoes
2 Tablespoons Chicken Bouillion Found at Big Lot's
1/2 Teaspoon Garlic
4 Tablespoons Ketchup or mor to your taste
Water to cover vegs.
Small amount of salt
In a medium kettle pre-cook cabbage. Then add the other ings. Stir good. Let cook for around 30 minutes or more. Can add more bouillion. If add salt taste of the soup first as the bouillion is salt.
3 Medium Onions, diced
5 Medium Potatoes, cut in medium chunks
1 Can Dieced Petite Tomatoes
2 Tablespoons Chicken Bouillion Found at Big Lot's
1/2 Teaspoon Garlic
4 Tablespoons Ketchup or mor to your taste
Water to cover vegs.
Small amount of salt
In a medium kettle pre-cook cabbage. Then add the other ings. Stir good. Let cook for around 30 minutes or more. Can add more bouillion. If add salt taste of the soup first as the bouillion is salt.
Wednesday, August 3, 2011
SCRAMBLE DOGS
1 Hot Dog Bun, toasted and chopped
1 All Beef Wiener, cooked and cho[[ed
Chopped Onions
Mustard
4 Dill Slices, chopped
Shredded Cheddar Cheese
Oyster Crackers
Toast the hot dog bun and cook the wiener. Chop both into bite sized pieces and sit aside. Place your chopped and toasted hot dog bun in a bowl. scatter the wiener on top of the bun and then pour the chili over it. Top with the shredded cheddar cheese, diced onion, dill pickle slices and a squirt of mustard. Then put a handful of oyster crackers over the mustard and eat.
1 All Beef Wiener, cooked and cho[[ed
Chopped Onions
Mustard
4 Dill Slices, chopped
Shredded Cheddar Cheese
Oyster Crackers
Toast the hot dog bun and cook the wiener. Chop both into bite sized pieces and sit aside. Place your chopped and toasted hot dog bun in a bowl. scatter the wiener on top of the bun and then pour the chili over it. Top with the shredded cheddar cheese, diced onion, dill pickle slices and a squirt of mustard. Then put a handful of oyster crackers over the mustard and eat.
PEPPERONI PIZZA PUFFS
3/4 Cup Flour
3/4 Teaspoon Baking Powser
1 Tablespoon Italian Seasoning
Pinch of Salt
Pinch of Red Pepper Flakes
3/4 Cup Milk
1 Egg, lightly beaten
1 Cup Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
1 Cup Pepperoni, cubed
1 Jar Pizza Sauce
Spray 24-cup mini muffin pan. In a large bowl, wisk together the flour, baking powder, italian seasoning, salt and red pepper flakes. Wisk in the milk and egg. Stir in the mozzarella, parmesan and pepperoini. Let sit for 10 minutes. Stir the batter and then divide the batter into the muffin cups. Bake until puffed and golden brown around 20 to 25 minutes. Heat the pizza sauce in the microwave and serve with the puffs. I use self-rising flour with these.
3/4 Teaspoon Baking Powser
1 Tablespoon Italian Seasoning
Pinch of Salt
Pinch of Red Pepper Flakes
3/4 Cup Milk
1 Egg, lightly beaten
1 Cup Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
1 Cup Pepperoni, cubed
1 Jar Pizza Sauce
Spray 24-cup mini muffin pan. In a large bowl, wisk together the flour, baking powder, italian seasoning, salt and red pepper flakes. Wisk in the milk and egg. Stir in the mozzarella, parmesan and pepperoini. Let sit for 10 minutes. Stir the batter and then divide the batter into the muffin cups. Bake until puffed and golden brown around 20 to 25 minutes. Heat the pizza sauce in the microwave and serve with the puffs. I use self-rising flour with these.
CHOCOLATE SNOW
11/4 Cups Brown Sugar
1 Stick Butter
1 Egg
1 Teaspoon Vanilla
11/2 Cups Flour
1/2 Cup Cocoa Powder
3/4 Teaspoon Soda
3/4 Teaspoon Salt
Powdered Sugar
Beat the sugar and butter. Add egg and vanilla. In a seprate bowl mix all dry ings. Add dry ings. to batter. Mix just until combined. Chill the dough for 30 minutes. Drop by spoonfuls on a spray baking sheet. Bake at 350 for 12-15 minutes. Then roll the hot cookies in powdered sugar.
1 Stick Butter
1 Egg
1 Teaspoon Vanilla
11/2 Cups Flour
1/2 Cup Cocoa Powder
3/4 Teaspoon Soda
3/4 Teaspoon Salt
Powdered Sugar
Beat the sugar and butter. Add egg and vanilla. In a seprate bowl mix all dry ings. Add dry ings. to batter. Mix just until combined. Chill the dough for 30 minutes. Drop by spoonfuls on a spray baking sheet. Bake at 350 for 12-15 minutes. Then roll the hot cookies in powdered sugar.
CANTALOUPE AND ICE CREAM
Can you remember way back when you were growing up that you ate a big cold slice of cantaloupe with a bowl of vanilla ice cream. That was a old time treat before all the new snack foods came out.
If you have not tried this make sure you do. I love cantaloupe with salt and pepper on it. Yes, I said pepper. Give this a try also. It is so good.
We all have different types of things we love to eat that some people may not think of.
Of course we all love to go to Wendy's and get that frostie and dip our frys in it. My kids grew up doing this and grandma me still does.
I love to put pepper in my ketchup when I eat frys at Wendy's also.
Back when I was growing up the canned dip had just came out. We all though it was something to be able to get some french onion dip with chips. Now you can get all types of dip and salsa's.
I remember when we would get a pint of chocolate ice cream for .15. Then we would get a pack of Ritz crackers and eat it with our ice cream. I still do that also.
Another thing we still love to eat is ketchup with our popcorn as a dip. It is so good.
Back then BBQ Sauce had arrived and we loved to just put some on a piece of sandwich bread and eat it that way. Hay, I am not that old yet but I love to remember the good ole days.
My granddaugther loves to put her frys down in a frosty also so I guess we are carrying on the tradition. lol.
If you have not tried this make sure you do. I love cantaloupe with salt and pepper on it. Yes, I said pepper. Give this a try also. It is so good.
We all have different types of things we love to eat that some people may not think of.
Of course we all love to go to Wendy's and get that frostie and dip our frys in it. My kids grew up doing this and grandma me still does.
I love to put pepper in my ketchup when I eat frys at Wendy's also.
Back when I was growing up the canned dip had just came out. We all though it was something to be able to get some french onion dip with chips. Now you can get all types of dip and salsa's.
I remember when we would get a pint of chocolate ice cream for .15. Then we would get a pack of Ritz crackers and eat it with our ice cream. I still do that also.
Another thing we still love to eat is ketchup with our popcorn as a dip. It is so good.
Back then BBQ Sauce had arrived and we loved to just put some on a piece of sandwich bread and eat it that way. Hay, I am not that old yet but I love to remember the good ole days.
My granddaugther loves to put her frys down in a frosty also so I guess we are carrying on the tradition. lol.
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