Crockpot Arborio Rice Pudding

1 vanilla bean, split

1/2 cup arborio rice

3 cups milk

1 cup cream

1/4 cup sugar

In a small crockpot combine the seeds from the vanilla bean and all other ingredients.  Mix well and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Cook with the vanilla bean and remove before serving.

Orange Pineapple Honey Chicken

4 skinless chicken breasts

1/2 cup honey

2 tsp. sugar

2 oranges

1 small can crushed pineapple

Preheat oven to 350.  Place trimmed chicken breasts in a large baking dish.  In a bowl combine honey, pineapple, and sugar.  Glaze the breasts with the sauce.  Juice the oranges over the sauce and add peels to the baking dish.  Bake on 350 for 30 to 40 minutes.  Serve with rice and a veggie.

Baked Ziti

1 lb. ground beef

1 lb. ground sausage

2 tsp. minced garlic

1 Tbsp. Italian seasoning

32 oz. tomato sauce

2 - 8 oz. cream cheese

2 cups sour cream

10 green onions, chopped

16 oz. noodles (ziti, rotini, or macaroni)

2 cups shredded cheese

Brown meat, drain.  Add garlic, Italian seasoning, and tomato sauce and simmer.  Soften cream cheese and blend with sour cream and green onions.  Boil noodles.  In a 9x13 (or 2 - 8x8's to freeze one or give one away) layer noodles, cream cheese mixture, and meat sauce.  Bake at 350 for 30 minutes.

Chicken Risotto

4 Tbsp. butter

1 lb. chicken breasts, cooked, shredded or diced

1 tsp. minced garlic

1 1/2 cup uncooked Aborio rice

3 green onions, chopped

3 cups chicken broth

1 tsp. basil

1 cup shredded cheddar cheese

In a large skillet, melt better.  Add rice and garlic and cook until rice is lightly browned.  Add green onion and continue cooking.  Stir in chicken broth and basil.  Bring to a boil, cover and simmer for 15 minutes.  Gently stir in chicken and continue simmering until chicken is heating through and rice is tender.  Top with cheese and serve.  6 servings. 

Crockpot Pumpkin Spice Lattes 

2 cups milk

2 Tbsp. canned pumpkin

2 Tbsp sugar

2 Tbsp vanilla

1 tsp. pumpkin pie spice

3/4 cup strong brewed coffee

whipped cream

Pour the coffee into a small crockpot.  Whisk in the pumpkin, spices, sugar, and vanilla.  Cover and cook on high for 2 hours if everything is cold.  Whisk again and ladle into mugs.  Garnish with shipped cream and cinnamon or pumpkin pie spice.  This recipe serves two.  

Coconut Cream Pie

 

1/2 cup sugar

1/4 cup cornstarch

1/4 tsp salt

2 cups milk

3 egg yolks, beaten

1/2 cup flaked coconut

1 1/2 tsp vanilla extract

1 pie crust, baked

Meringue:

3 egg whites

1/4 tsp. cream of tartar

1/4 tsp vanilla

6 Tbsp. sugar

1/4 cup flaked coconut

In a heavy saucepan, combine sugar, cornstarch, and salt.  Add milk, stir until smooth.  Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat to low and cook and stir for 2 minutes longer.  Remove from heat Stir a small amount of the hot filling into the egg yolks, then return all to the pan, stirring constantly.  Bring to a gentle boil and cook for 2 minutes.  Remove from heat and stir in the coconut and vanilla.  Pour into prepared shell.

In a small bowl, beat the egg whites, cream of tartar, and vanilla on medium speed until soft peaks form.  Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff peaks form.  Spread meringue over hot filling, sealing edges to crust.  Sprinkle with coconut. 

Bake at 350 for 20 minutes or until golden brown.  Cool on on a wire rack and then refrigerate. 

Spaghetti Salad

 

1/2 box spaghetti (I prefer whole wheat or Barilla Plus)

5-6 olives, diced

2 stalks celery, diced

1/4 onion, diced

1 cup cherry tomatoes, halved

1/2 green pepper, diced

salt/pepper

bottle of Italian dressing

Boil pasta and drain.  Add all chopped ingredients and stir well.  Add Italian dressing until pasta is fully coated.  Refrigerate at least 2 hours before serving.

Cindy's Potato Salad

 

5 medium potatoes

2-3 eggs, boiled

salt/pepper

1/4 cup sweet pickles, diced

1/4 cup sweet pickle juice

2 stalks celery, diced

1/4 large white onion, diced

1/4 large green pepper, diced

1/2 cup Miracle Whip

2 Tbsp. yellow mustard

paprika sprinkled on top

Chop potatoes into bite sized pieces and boil.  Boil eggs.  Allow eggs and potatoes to cool.  Chop eggs and add to to potatoes.  Pour sweet pickle juice over and allow to set while dicing remaining ingredients.  Add remaining ingredients and stir well.  Sprinkle paprika on top and refrigerate for at least 2 hours before serving.

 

Spinach and Asiago Pasta

 

1 pound pasta

1/4 cup olive oil

2 tsp minced garlic

1 bag fresh spinach, chopped

1 pint cherry tomatoes, quartered

1 1/2 cups grated Asiago and Parmesan cheese blend

pepper

Boil pasta.  Meanwhile, warm olive oil in a large skillet.  Add the garlic and cook about 2 minutes.  Add the spinach and tomatoes and cook until the spinach wilts. Add the cooked pasta, cheese, and pepper.  Toss. 

Peanut Butter Pie

 

1 Oreo Pie Crust

Oreo Cookies - crushed

1 - 8 oz cream cheese

1 cup creamy peanut butter

1 1/4 cups powdered sugar

1 tub Cool Whip

Allow cream cheese to soften to room temperature.  Blend cream cheese and peanut butter.  Add powdered sugar and blend well.  Fold in Cool Whip and pour into pie crust.  Top with Oreo cookies.  Very rich.

 

Banana's Foster

 

Premium vanilla ice cream

2-3 medium bananas, sliced

1/4 cup dark rum

1/4 cup brown sugar, packed

1/4 cup butter

2 tsp. cinnamon

 

In a large skillet, melt butter.  Add brown sugar, rum, and cinnamon and cook until syrupy.  Add the banana slices and cook for 3-4 minutes until covered in syrup and soft.  Serve warm over vanilla ice cream.

 

Fancy Fish Packets

 

2 cups prepared rice

1 bunch asparagus

4 fish filets, thawed (I used tilapia)

4 Tbsp. butter, melted

1 Tbsp parsley

2 Tbsp. lemon juice

1 Tbsp. minced garlic

 

Mix butter, parsley, lemon juice, and garlic together in a small bowl.  Take 4 pieces of foil and spoon 1/2 cup of rice into the center of the foil.  Top with 5-6 asparagus pieces and place the fish on top of the asparagus.  Divide sauce evenly over each piece of fish (you can also place lemon slices over each piece of fish instead of using the lemon juice).  Wrap up packets and seal tightly.  Bake at 375 for 15 minutes.

 

 

Italian Chicken Skillet Rotini

 

2 Tbsp. olive oil

1 large onion, chopped

1 large carrot, chopped

1 large celery stalk, chopped

3/4 lb. chicken breasts, trimmed and cut into cubes

1 (14.5 oz) can diced tomatoes with garlic, oregano, and basil

1 Tbsp. Italian seasoning

1 small can (8 oz) tomato sauce

1 1/2 cups dry whole wheat rotini

pepper

 

Boil water for pasta.  Heat oil in a large skillet.  Finely chop onion, carrot, and celery (I use the food processor) and saute in the olive oil until soft.  Add the chicken and cook until it is opaque.  Add the diced tomatoes, Italian seasoning, tomato sauce, and pepper.  Simmer until flavor are well combined.  Cook pasta according to package directions and combine.  Makes 4 servings, 3 points each or Core.  Also good with a fine sprinkling of parmesan cheese - add points accordingly.

 

Lemon Broiled Orange Roughy

Buttermilk Pancakes

 

3 cups flour (1.5 cups flour)

3 Tbsp. sugar (1 Tbsp and 1 tsp. sugar)

3 tsp. baking powder (1.5 tsp. baking powder)

1 1/2 tsp. baking soda (1 tsp. baking soda)

3/4 tsp. salt (sprinkle of salt)

3 cups buttermilk (1.5 cups buttermilk)

1/2 cup milk (1/4 cup milk)

3 eggs (1 egg)

1/3 cup butter, melted

 

In a large bowl, combine all ingredients.  Preheat skillet and make pancakes.  These are wonderful but makes enough for a large family.  Cut the recipe in half for 4 or fewer people.

 

Sugar Roasted Nuts

 

4 chicken breasts

1 tsp. lemon pepper seasoning

1/4 tsp. onion powder

2 Tbsp. butter

1/2 cup milk

1 Tbsp. flour

3 Tbsp. dijon mustard

 

Sprinkle chicken with lemon pepper seasoning and onion powder.  In a large skillet cook chicken in the butter until chicken is tender and no longer pink.  Transfer to another dish and keep warm.  For sauce, add milk, flour, and dijon mustard to skillet.  Cook and stir until thick and bubbly.  Spoon sauce over chicken.  Great served with wild rice.

 

Scalloped Macaroni and Ham

 

1 cup elbow macaroni

1/4 cup chopped onion

3 Tbsp. butter

2 Tbsp. flour

1 tsp. basil

1 tsp. pepper

1 1/2 cups milk

1 cup diced ham

1/2 cup frozen peas

1/2 cup bread crumbs

 

Cook macaroni.  While macaroni cooks, in a medium saucepan cook onion in 2 Tbsp. of butter.  Stire in flour, basil, pepper, and milk.  Cook until thickened and bubbly.  Stir the cooked macaroni, peas, and ham into the sauce mixture.  Transfer to a 2 quart casserole dish.  Melt remaining Tbsp. of butter and mix with breadcrumbs.  Spread over the top of the casserole.  Bake at 350 for 30 minutes.

 

Key Lime Pie

 

1 graham cracker crust

14 oz. sweetened condensed milk

3 egg yolks

1/2 cup lime juice

a few drops of green food coloring

 

Combine all ingredients and blend well with a hand mixer.  Pour into crust and bake at 350 for 15 minutes.  Let stand for 10 minutes and refridgerate at least 4 hours before serving. 

 

Creamy Mac-n-Cheese

 

1 Tbsp. butter

1 cup cottage cheese

2 cups milk

1 tsp. dry mustard

salt and pepper

 4 cups shredded sharp cheddar cheese

2 cups elbow pasta

 

Preheat oven to 375.  Butter a large round dish.  In a blender, puree the cottage cheese.  Add milk, dry mustard, salt and pepper and continue pureeing.  In a large bowl combine cheese, milk mixture, and uncooked pasta.  Pour into prepared bowl.  Cover with foil and bake 30 minutes.  Remove foil and stir.  Return to oven, uncovered for another 30 minutes.

 

Apricot Bars

 

1 1/2 cups flour
1 teaspoon

baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks cold (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

 

Preheat oven to 350. Combine oats, butter, flour, baking powder, and salt in a large bowl.  Spray a square baking pan with cooking spray and press half of the mixture into the bottom of the pan.  Spread preserves over the top.  Press remaining oat mixture on top.  Bake for 35 minutes or until golden brown.  (Can use any type of preserves to make different flavors.)

 

Brownie Thins

 

6 Tbsp. unsalted butter

2 oz. unsweetened chocolate

1/2 cup sugar

1 large egg

2 Tbls. plus 1 tsp. flour

1/4 tsp vanilla extract

1/4 tsp almond extract

 

Position rack in lowest third of oven and preheat to 350.  Butter 2 baking sheets.  Place butter and chocolate in a medium microwave safe bowl.  Melt and whisk until smooth.  Add sugar and egg.  Add flour, both extracts and a pinch of salt.  Let batter stand about 10 minutes.

Scoop rounded teaspoons of batter onto prepared cookie sheets - 12 per sheet.  Spray sheet of waxed paper with nonstick spray.  Place waxed paper, sprayed side down over top of mounds.  Press into 2 3/4 inch rounds.  Remove waxed paper.  Bake, 1 sheet at a time until slightly darker at edges and firm in the center, about 7 minutes.  Cool on sheet 2 minutes.  Transfer cookiess to rack and cool completely.

 

Lemon Pudding Souffles

 

3 eggs, separated

1 cup sugar

1 cup milk

3 Tbsp. butter, melted

3 Tbsp. flour

dash of salt

6 Tbsp. lemon juice

1 1/2 tsp. grated lemon peel

rasp

berries to garnish

 

In a small mixing bowl, beat egg yolk until slightly thickened.  Gradually add sugar, beating until thick and lemon-colored.  Beat in the milk, butter, flour and salt.  Stir in lemon juice and peel. 

In another small mixing bowl, beat egg white until stiff peaks form.  With a spatula, stir a fourth of the egg white into lemon mixutre until no white streaks remain.  Fold in remaining egg white until well combined. 

Divide into four ungreased, 6 oz ramekins or custard cups.  Place in an 8 inch square baking dish and add 1 inch of hot water to the dish.

Bake at 350 for 25-30 minutes or until tops are golden brown.  If desired, garnish with fresh raspberries.  Serve immediately. Makes 4 servings.

 

Special K Bars

 

1 cup sugar 

1 cup white syrup 

1 ½ cups chunky peanut butter 

6 cups Special K cereal 

¾ cup chocolate chips 

¾ cup butterscotch chips 

 

Combine sugar, white syrup, and peanut butter in a medium size saucepan.  Heat over medium heat, stirring regularly until pourable.  Pour over cereal and mix.  Press cereal mixture into a 9 x 13 pan sprayed with PAM.  Melt each set of chips for 1 minute in the microwave and drizzle over bars.   

 

 

1 cup butter

1 1/2 cup sugar

2 ounces unsweetened chocolate, melted and cooled

2 tsp vanilla

4 eggs

Bake a pie crust or use a Pillsbury refrigerated crust and make according to package directions.

Whipped cream

 

Beat sugar and butter until sugar is not grainy.  Add chocolate and vanilla.  Add eggs, two at a time, beating 5 minutes after each additon.  Pour into cooled pie crust.  Chill 2 hours or until firm.  Before serving, top with whipped cream and a little grated chocolate.

 

 

20 Rhodes frozen dinner rolls

1 small package Cook N Serve Jell-o pudding Butterscotch

6 Tbsp. butter

1/2 cup brown sugar

3/4 tsp. cinnamon

1 cup pecans

 

 

Chocolate Mousse Cupcakes

 

4 heaping Tbsp. flour

2 1/2 tsp. baking powder

1/2 tsp. salt

10 ounces of dark chocolate

2 sticks unsalted butter, room temperature

6 eggs

1 cup sugar

 

Preheat oven to 350.  Mix flour, baking powder, and salt together and set aside.  Melt the chocolate and butter in microwave.  Beat egg yolks and sugar until light yellow and foamy.  Beat in the melted chocolate mixture until totally blended.  Beat egg whites separately with a pinch of salt until stiff but not dry. Gently fold into chocolate mixture.  Divide mixture into two parts and put one into the refridgerator to be used later to frost the cupcakes.  Gently whisk the flour mixture into the other half until it is completely absorbed.  Fill cupcake papers 2/3 full with batter and bake for 15 minutes.  Cupcakes should be just cooked and moist in the center.  When cupcakes are cool, frost with remaining chocolate mousse.  Makes 12 cupcakes.

 

Chow Mein Chicken Salad

 

2 heads of shredded lettuce (or two bags preshredded)

1 1/2 cup chow mein noodles

3 to 4 chicken breasts, cooked and cubed

2 green onions

1/2 cup sliced almonds, toasted

1/2 cup seasme seeds, toasted

2 Tbsp. butter

1/2 cup vegetable oil

9 tsp. white wine vinegar

2 Tbsp. sugar

1/2 tsp. pepper

1/4 tsp. salt

 

In a jar or container with a tight fitting lid, combine vegetable oil, vinegar, sugar, pepper and salt.  Shake well and place in refridgerator.  Cook and cube chicken.  Pour vinaigrette over chicken and marinate for 1 hour.  Meanwhile, preheat oven to 350.  Melt 2 Tbsp. of butter and pour onto a cookie sheet.  Add almonds and seasme seeds and stir to coat. Spread flat and bake for 12 minutes - stirring every 3 minutes.  When ready to serve, combine all ingredients in a large salad bowl and toss to coat.

 

 

1 cup margarine

1/2 cup shortening

3 cups white sugar

3 eggs

1 1/2 tsp. vanilla

1 cup milk

3 cups flour

 

Do not preheat the oven. Spray a bundt pan with PAM.  In a large bowl cream together margarine, shortening, and sugar. Add eggs one at a time and then add vanilla.  Beat in flour and milk.  Pour into pan.  Place in cold oven and set the temperature to 300. Bake for 90 minutes. Great with fresh berries and whipped cream.

 

Mini Chocolate Peanut Butter Cheesecakes

1 pkg. Keebler Fudge Shoppe Peanut Butter Filled Cookies

2 bricks of cream cheese

1 ¼ cup sugar

1 cup creamy peanut butter

1 tsp. vanilla extract

3 large eggs

½ cup semisweet chocolate chips

Preheat oven to 325. Line 18 muffin cups with baking cups. Place one cookie in each baking cup. Beat cream cheese, sugar, peanut butter, vanilla and eggs until smooth. Distribute evenly into baking cups. Sprinkle 4-6 chocolate chips on the top of each. Bake for 20 minutes and allow to cool.

White Chicken Chili *CORE*

2 – 15 oz cans great white northern beans

3 cups cooked chicken, chopped

1 tsp. cumin

5 cups chicken broth

1 onion diced and sautéed

4 oz can green chilis

¾ tsp ground oregano

¼ tsp cayenne pepper

¼ tsp black pepper

1 Tbsp EVOO

Fill a large saucepan with water. Boil chicken. Dice or shred. Rinse saucepan and put in EVOO. Saute onion until clear. Add chicken broth and other ingredients. Bring to a boil. Simmer for 1 hour. Add fat free sour cream and pepper jack cheese (points) to taste.

Turkey Broccoli Bake

2 – 10 oz packages of frozen broccoli florets

1 Tbsp. Lemon juice

2 Tbsp butter

2 Tbsp flour

½ tsp. salt

2 cups milk

½ cup shredded swiss cheese

2 cups cooked turkey

1 Tbsp melted butter

¾ cup bread crumbs

¼ cup grated parmesan cheese

Preheat oven to 350. Cook broccoli according to package directions and drain thoroughly. Place broccoli in a 2-quart ovenproof baking dish. Sprinkle with lemon juice. In a sauce pan, melt butter and add flour and salt to make a roux. Add milk, stirring constantly. Cook until thick and bubbly. Remove from heat and stir in swiss cheese until melted. Add turkey. Spoon over cooked broccoli. Melt the remaining Tbsp of butter in a saucepan. Remove from heat and add breadcrumbs and parmesan. Sprinkle over casserole and bake for 20 minutes.

Chocolate Lava Cakes

1 package Bakers Semi-sweet baking chocolate

2 sticks butter

2 cups powdered sugar

½ cup General Foods International Coffees, any flavor

5 eggs

4 egg yolks

¾ cup flour

Preheat oven to 425. Butter 8 ¾ cup custard or soufflé dishes. Place on a cookie sheet. Microwave butter and chocolate in a large microwavable bowl on high for 2 minutes or until the butter is melted. Stir with a wire whisk until chocolate is completely melted. Stir in sugar and flavored coffee until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter among custard cups. Bake 14 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute then run small knife around the cakes to loosen. Invert cakes onto dessert dishes.

Pumpkin Cheesecake

Cooking spray

25 gingersnap cookies

1 ¾ cups sugar

4 Tblsp. Unsalted butter, melted and cooled

3 – 8 oz packages of cream cheese, softened

5 large eggs

1 can (15 oz) pumpkin

1 Tblsp. Vanilla

1 Tblsp. Pumpkin pie spice

½ tsp. salt

Position a rack in the lower third of the oven and preheat to 325. Lightly coat a 9-inch springform pan with cooking spray. Using a food processor, grind the cookies with ¼ cup sugar. Add the butter and pulse to combine. Press the mixture into the bottom of the prepared pan. Bake for 3 minutes.

Using an electric mixer, beat the cream cheese and remaining 1 ½ cups sugar until smooth. Beat in eggs, pumpkin, vanilla, pumpkin pie spice and salt until combined.

Set the springform pan on a double layer of heavy-duty foil and wrap the foil tightly around the bottom and sides. Set in roasting pan. Pour the cheesecake filling to the crust. Fill the roasting pan with boiling water to reach about halfway up the sides of the springform pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to touch, about 1 hour and 20 minutes.

Transfer the cheesecake to a cooking rack and let cool. Run a knife around the edges of the pan and remove sides. Should cool overnight in the refrigerator or can be cooled rapidly in the freezer for 1 to 2 hours.

Banana Chocolate Chip Cookies

½ cup white sugar

½ cup brown sugar

1 stick margarine

2 eggs

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1 tsp. cinnamon

½ cup apple sauce

2-3 ripe bananas, mashed

2 cups rolled oats

1 cup semisweet chocolate chips

Preheat oven to 375. Cream margarine and sugars. Add eggs and vanilla. Then stir in flour, baking soda and cinnamon. In a separate bowl mash bananas and applesauce together. Add to dough mixture. Stir in oats and chips. Mix well. Drop by large spoonfuls on to baking sheets sprayed with PAM. Bake for 10-12 minutes. Great use for leftover bananas!

Buttery Breadsticks

24 Rhodes Dinner Rolls, thawed but still cold

½ cup butter or margarine, melted

½ cup parmesan cheese

McCormick garlic salt with parsley

McCormick salad supreme

Pour melted butter on a large baking sheet covered with aluminum foil. Roll each roll to about 6-inches and then roll in the butter until completely coated. Please cheese in a separate bowl and roll buttered breadstick in cheese. Place on the baking sheet in 2 vertical rows. Sprinkle with garlic salt and salad supreme seasoning. Cover with plastic wrap and allow to double in size (about 1 ½ to 2 hours). Remove wrap and bake at 350 for 18-20 minutes or until golden brown.

Loaded BBQ Potato Casserole

½ pkg cream cheese, cut into cubes

½ tsp salt

            ½ tsp pepper

1 – 4oz can green chilies, drained

3 cups shredded cheddar cheese

1 – 8 oz sour cream

3 cups shredded beef or pork bbq

Prepare crock-pot bbq (see recipe below). Prepare mashed potatoes.

Stir together potatoes, pepperjack cheese, cream cheese, salt, pepper, and 2 cups cheddar cheese in a microwave safe bowl. Microwave on high for 4 minutes. Add sour cream and chilies and blend well.

Spoon potato mixture into a 13x9 inch pan. Sprinkle with bacon pieces and remaining 1 cup of cheddar cheese. Arrange bbq over cheese. Bake at 350 for 45 minutes. (Bake for 1 hour if using cold ingredients.)

(This can easily be made into 3 meals. Fix the bbq and serve with baked fries one night. Make mashed potatoes the next night and make this casserole. Double the casserole recipe and freeze the mashed potato combination and bbq separately to make the casserole again on a later date.)

Cheeseburger Pie

1- 9 inch deep dish pie shell

8 slices American cheese

1 lb. Lean ground beef

½ cup tomato sauce

1/3 cup chopped green pepper

1/3 cup chopped onion

1 beef flavor bouillon cube

3 eggs, beaten

2 tbsp. Flour

Preheat oven to 425. Bake pie crust 8 minutes. Remove from oven and reduce oven temperature to 350. Cut 6 slices of American cheese into pieces. In a large skillet, brown meat, drain. Add tomato sauce, green pepper, onion and bouillon. Cook and stir until bouillon dissolves. Remove from heat. Stir in eggs, flour and cheese pieces. Pour into pie shell. Bake for 20 minutes. Remove from oven and arrange 2 remaining cheese slices on top. Can garnish with tomato and lettuce if desired.

3 tbsp. honey

3 tbsp. Dijon mustard

1 package baby carrots

Steam carrots for 25 minutes or until tender. In a small saucepan combine honey and mustard. Heat until bubbly and then coat carrots evenly in the mixture. Cook carrots in sauce for 1 minute. Serve immediately.

1 cup sugar

1 cup flour

1 cup milk

2 tsp. baking powder

1 quart of fruit

1 stick of margarine

Preheat oven to 350. Mix sugar, flour, milk and baking powder together. Melt 1 stick of margarine and pour into an 8x8 pan. Pour fruit on top of margaine. Pour mixture over fruit. Bake at 350 until top is lightly golden, approximately 45 minutes. Sprinkle top with a few teaspoons of sugar as soon as you remove it from the oven. Great use for fresh peaches! Very yummy with vanilla ice cream!

2/3 cup sugar

3 Tbsp Cornstarch

3 cups whole milk

yolks of 5 large eggs

1 tsp vanilla extract

5 oz semisweet chocolate baking bar

Whisk sugar, cornstarch, milk and yolks in a medium saucepan. Bring to a boil. Reduce heat and cook 2 minutes. Remove from heat and add vanilla and chocolate. Stir until well combined. Great use for leftover egg yolks after making angel food cake. Can use as a pie filling. Also good as a vanilla pudding – omit chocolate and add more vanilla to taste.

Chocolate Marble Gooey Butter Cake

Crust:
1 pkg (18.25 oz) plain yellow cake mix
8 Tbsp (1 stick) butter, melted
1 lg egg

Filling:
1 pkg (8 oz) cream cheese, room temp
2 lg eggs
1 tsp vanilla extract
8 Tbsp (1 stick) butter, melted
3 ¾ cups powdered sugar
1 pkg (6 oz; 1 cup) semisweet chocolate chips

1.      Preheat oven to 350. Set aside an ungreased 9 by 13 pan.

2.      For the crust, place the cake mix, melted butter, and egg in a large mixing bowl.  Blend. With your fingertips, pat the
batter evenly over the bottom of the pan, smoothing it out with your fingers until top is smooth.  Set the pan side.
3.      For the filling, place cream cheese in the same bowl that was used for making crust, and same beaters (no need to clean).  Blend on low until fluffy, about 30 seconds.  Stop machine and add eggs,
vanilla, and melted butter and beat on medium speed for 1 minute. Add powdered sugar.  Beat on medium speed until sugar is
well incorporated.

4.      Place the chocolate chips in the same measuring cup the butter was melted in. Microwave the chips, stirring every 30 seconds until they have melted. Measure out one cup of cream cheese filling and fold into chocolate mixture, stirring so batter becomes
well combined and all one color.  Set aside.
5.      Pour remaining filling onto the crust and spread with rubber spatula so the filling covers the entire surface and reaches the sides of the pan. Drop spoonfuls of chocolate batter over the top of the filling, then swirl them with a dinner knife so the top of the batter has a marbled effect.  Be careful not to cut through the crust.  Place the pan in the oven.
6.      Bake the cake until it is well browned but the center still jiggles when you shake the pan, 35-40 minutes.  Remove the pan from oven and cool 30 minutes.  Cut into squares and serve.

*Store cake covered in aluminum foil, at room temp for up to 4 days or in
refrigerator up to 1 week.  Or freeze, wrapped in foil, for up to 6 months.
Thaw cake overnight in refrigerator before serving.

Homemade Oreos

Cookies:

1 ¼ cup flour

½ cup cocoa

1 tsp. baking soda

¼ tsp. baking powder

¼ tsp. salt

1 cup sugar

½ cup plus 2 Tbsp. Butter

1 egg

Filling:

¼ cup butter

¼ cup vegetable shortening

2 cups powdered sugar

2 tsp. vanilla extract

2 Tbsp. milk

Preheat the oven to 375. Mix flour, cocoa, baking soda, baking powder, salt and sugar in a large mixer. Add butter and egg. Mix until a soft dough forms. Spray two large cookie sheets with PAM and make teaspoon size balls out of the dough. Place on sheets and press flat with fingers. Bake for 9 minutes. Meanwhile, put butter and shortening in mixer on low speed. Add powdered sugar and vanilla. Beat on high and add a few splashes of milk to make filling reach desired consistency. Allow cookies to cook and then fill with icing! Yummy!

Homemade Vanilla Ice Cream

5 large egg yolks

2 cups half and half

2/3 cup sugar

1 tsp. vanilla extract

Fill a large pot with water and boil. Heat half and half in a small saucepan until frothy. Meanwhile, combine egg yolks and sugar in a bowl that can be placed in the boiling water. Pour the hot half and half into the sugar and egg mixture stirring constantly to avoid cooking the eggs. Place bowl over hot water bath and cook until it starts to thicken. Remove from heat and cool for several hours. Put in an ice cream maker and freeze.

Caramel Brownies

1 package German Chocolate Cake Mix

1 12 oz. Bag of Semi-Sweet Morsels

1 stick margarine

2/3 cup evaporated milk

1 bag caramels

Preheat oven to 350. Melt margarine. Blend dry cake mix, margarine and 1/3 cup of evaporated milk. Take ¾ of the batter and press into a 9 ½ by 13 pan. Bake 6 minutes. While baking, melt the caramels and the other 1/3 cup evaporated milk. When done baking, sprinkle morsels on top, then pouor caramel over the top. Drop bits of remaining batter on top. Bake for 16 to 18 minutes. Cool.

Beef Taco Skillet

1 lb. Ground beef

1 can condensed tomato soup

½ cup salsa

½ cup water

6 flour tortillas

½ cup shredded cheddar cheese

Cook beef and drain. Stir in soup, salsa, water and tortillas, heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Tastes like a homemade hamburger helper. It needs a little more spice – maybe add a packet of taco seasoning??

Jenni’s Chocolate Chip Cookie Recipe

1 cup Crisco (butter)

2 eggs

1 cup brown sugar

½ cup sugar

1 tsp salt

1 tsp baking soda

2 cups flour

2 cups chocolate chips

1 tsp vanilla extract

Beat Crisco. Add eggs. Beat until mixed thoroughly. Add brown sugar. Then white sugar. Add soda, salt, and vanilla. Add flour last and mix barely. Add chocolate chips lasts and barely mix. Bake at 350. Bake approximately 10 minutes. Lightly brown on edges – doughy inside when they come out. When it is “poofed” it’s done. 

Chilled Raspberry Cream Pie

1 cup heavy cream

1/8 tsp. almond extract

¾ cup sugar

1 envelope unflavored gelatin

1 (10 oz.) frozen raspberries

2 tsp. lemon juice

1 – 9 inch piecrust, baked and cooled

Using an electric mixer, beat the cream and almond extract until stiff peaks form. In a saucepan, over medium heat, bring the sugar, gelatin and ½ cup water to a simmer an stir until the sugar and gelatin dissolve. Remove from heat and add the berries and lemon juice. Stir until the mixture begins to thicken. Fold the whipped cream into the berry mixture and spread in the piecrust. Refrigerate until set. This is a great summer dessert! Easy and light!

Raspberry Stuffed French Toast

3 large eggs, beaten

½ cup milk

¼ tsp vanilla extract

1/3 cup cream cheese

1/3 cup raspberry preserves

8 slices of white bread

2 Tblsp. Butter

syrup

In a wide, shallow bowl, whisk together the eggs, milk and vanilla. In a small bowl combine the cream cheese and preserves. Spread the cream cheese mixture evenly over 4 bread slices. Top with the remaining 4 bread slices to make four sammies. Melt the butter in a large nonstick skillet over medium heat. Dip the sammies in the egg mixture and cook in the skillet, turning once with a spatula, until golden brown. About 3 minutes on each side. Serve with syrup.

Chicken Wrap-Ups

1 rotisserie chicken (skin removed and meat shredded)

cheddar cheese slices

lettuce

tortillas

thousand island salad dressing

Lay tortilla flat. Place lettuce leaf on top of tortilla, put cheese down the middle and fill with shredded chicken. Put thousand island dressing on top. Wrap up and enjoy! Makes a great “to go” lunch.

Taco Joe Dip *CORE*

1 can (16 oz) kidney beans, rinsed and drained

1 can (15.25 oz) corn, drained

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz.) rotel diced tomatoes with green chilies

1 can (8 oz) tomato sauce

1 packet taco seasoning

½ cup finely chopped onion

In a slow cooker, combined everything and stir. Cover and cook on low, for 5 to 7 hours. Serve with tortilla chips (I like the multigrain ones). You can also brown 1 lb. Hamburger and add it to the mix with about an hour left to cook. Use it in tortillas with cheese, lettuce and sour cream for a yummy burrito.

Crock pot Pizza

1 ½ lb. Ground beef

1 pkg. Pepperoni (I like turkey pepperoni)

1 large (32 oz) spaghetti sauce

1 5 oz. Can mushrooms

1 8 oz pkg. Shredded mozzarella cheese

1 8 oz. Pkg. Shredded cheddar cheese

1 pkg Kluski noddles (cooked)

onion (to taste)

Italian seasoning (to taste)

Brown meat. Add sauce, onion, mushrooms and Italian seasoning. Simmer as noodles cook. Layer in crock pot, meat mixture, noodles, pepperoni, and cheese. Cook on high 45 minutes or on low 1 ½ - 2 hours until cheese melts.

Easy Carrot Casserole

4-5 large carrots, chopped (can use 1-2 bags of frozen carrot rounds)

1 cup American Cheese, cubed (velvetta)

¼ cup butter

½ medium onion, chopped

¾ cup potato chips (or sticks)

Preheat oven to 350. Cook carrots in salted water for 12 minutes. Drain and mix cheese, butter and onions. Coat baking dish with cooking spray and add carrot mixture. Top with chips and bake uncovered for 30 minutes. Serves 6-8.

Cheddar Broccoli Chicken Bake

1 lb. Chicken breasts

1 box Uncle Ben’s Broccoli Au Gratin

garlic powder

1 cup reduced fat cheddar cheese

1 16 oz bag of frozen broccoli florets

Preheat oven to 425. Boil 2 cups of water. In a 9 x 13 glass dish mix rice, seasoning packet, and boiling water. Lay prepared chicken on top and sprinkle with garlic powder. Cover and bake for 30 minutes. Remove from oven and pour frozen broccoli and cheese over top. Return to oven and cook for 10 more minutes.

Mike’s Double Chocolate Chip Cookies

2 cups flour

½ cup cocoa powder

1 tsp. baking soda

½ tsp. salt

2 sticks butter

1 cup sugar

1 cup golden brown sugar

2 large eggs

1 tsp. vanilla extract

1 12 oz. Package of semi-sweet chocolate chips

Preheat oven to 350. Sift flour, cocoa, baking soda and salt into a medium bowl. Beat butter in a large bowl until fluffy. Gradually beat in both sugars. Beat in eggs, 1 at a time, then vanilla and dry ingredients. Stir in chips.

Drop by large tablespoonfuls batter onto cookie sheets. Flatten slightly. Bake for 15-17 minutes until dry-looking and slightly soft to touch.

Chicken Pot Pie

3-4 chicken breasts (cooked and diced)

1 16 oz. Bag of frozen mixed vegetables

2 cans cream of chicken soup (I use 98% fat free)

2 cups Bisquick (I use the light version)

4 cups milk (skim)

1 stick light margarine

Preheat oven to 350. Place chicken in a 9 by 13 pan. Pour veggies on top. Mix soup with 2 cups milk and pour over. Mix 2 cups bisquick with 2 cups milk and melted margarine. Pour over top. Bake for 1 hour until brown on top. Let stand for 5 to 10 minutes before serving. (8 servings – 5 points each)

Mini-cheesecakes

12 vanilla wafers

2 – 8 oz packages of cream cheese

½ cup sugar

1 tsp. vanilla

2 eggs

Preheat oven to 325. Line muffin tins with foil liners. Place one vanilla wafer in each liner. Mix all ingredients in a large bowl until well blended. Fill muffin cups ¾ full. Bake for 25 minutes. Can top with chocolate, fruit, or nuts. Be creative. Can also add 1 cup of mini-chocolate chips for mini-chocolate chip cheesecakes.

Banana Pudding

3 bananas

vanilla wafers

1 pkg. Instant vanilla pudding

1 can sweetened condensed milk

1 ½ cups water

1 pint whipping cream

Beat whipping cream until fluffy and place in fridge. Mix other ingredients together, adding the fluffy cream last. Line a large bowl with vanilla wafers. Slice bananas in a single layer on top. Add some of the pudding mixture. Continue to layer ingredients in bowl. Refrigerate.

Sherri’s Meatloaf

1 ½ lb. Ground beef

¾ lb Ground pork

1 egg

20 saltine crackers

1 tsp. onion powder

1 ½ tsp. salt

1 tsp. pepper

2 tsp. steak sauce

Preheat oven to 350. Mix all ingredients in a large bowl and mush together with hands. Put in a loaf pan and pat down. Bake for 45 minutes or until loaf pulls away from the sides of the pan. Great with gravy or for sandwiches with ketchup!

Mom’s Lasagna

1 lb. Hamburger

64 oz. spaghetti sauce

32 oz. cottage cheese

16 oz. Mozzarella cheese

veggies to taste (green pepper, onion, mushrooms)

1 Tbsp. Italian seasoning

Preheat oven to 350. Brown hamburger and drain. Add sauce and Italian seasoning to hamburger and simmer until boiling. Layer noodles in a 9 x 13 pan. Pour ½ of hamburger/sauce mixture over the top. Spread half of the cottage cheese on top, then half of the mozzarella cheese. Then add another layer of noodles. The remaining cottage cheese and then the rest of the mozzarella. Bake for 45-60 minutes until the cheese is melted on top and bubbly.

No-Bake Cookies

2 cups sugar

½ cup cocoa

½ cup milk

1 tsp. vanilla

1 stick butter

½ cup peanut butter

3 cups quick cooking oatmeal

Mix sugar, cocoa, milk, and butter in a saucepan. Boil for one minute. Remove from stove and add remaining ingredients. Drop by teaspoonfuls on to waxed paper. Let stand until firm.

Beef Enchiladas

2 lb hamburger

1 quart tomato juice

1 can refried beans

1 pkg Enchilada Sauce Mix (next time add another package)

2 cups shredded cheddar cheese

10 flour tortillas

Pour tomato juice into a large saucepan. Add enchilada sauce mix. Heat until boiling. Allow to boil for 5 minutes. While that is cooking, brown hamburger, drain, and add refried beans. Add one cup of sauce mix and ¾ cup of cheese and stir well.

Cover bottom of 9x13 pan with a light layer of sauce. On separate plate, dip tortilla in sauce and fill with meat mixture. Fold sides over and place seam side down in pan. Pour remaining sauce over enchiladas. Top with remaining cheese. Bake for 20 minutes at 350 degrees.

Monkey Bread

3 cans Pillsbury buttermilk biscuits

1 cup sugar

4 Tbsp. Cinnamon

1 cup brown sugar

1 stick of butter or margarine

Preheat oven to 350. Mix together the white sugar and cinnamon. Cut each biscuit into 4 pieces and roll each in the cinnamon and sugar mixture. Place coated pieces in a bundt pan. Over medium heat combine the brown sugar and margarine. Cook over medium heat until it boils. Boil for one minute and pour over the biscuit pieces. Bake for 30 minutes. Let stand for 10 minutes before turning over on to a plate.

Corn Casserole

1 – 8 oz. Container low fat sour cream

½ cup unsalted butter, softened

1 can creamed corn

1 can whole kernel corn

1 package Jiffy corn muffin mix

Preheat oven to 350. In a large bowl combine all ingredients until well mixed. Pour into a 1 quart casserole dish and bake for 40 minutes.

Breakfast Banana Split *CORE*

1 banana

½ cup vanilla or strawberry yogurt (use plain yogurt to make core)

berries

chocolate syrup (not core but 1 tsp. is zero points)

Fiber One cereal

In a small bowl, slice banana. Top with yogurt. Layer berries on top. Drizzle with chocolate syrup and a tablespoon or two of Fiber one for crunch! Yummy!!

Black Bottom Cupcakes

8 ounces lowfat cream cheese

2 ½ cups sugar (or Splenda)

salt

1 large egg

6 ounces semi-sweet chocolate chips

2 ¼ cups flour

1 ½ tsp. baking soda

¼ cup plus 2 Tbsp. Cocoa powder

1/3 cup plus 2 Tbsp. Vegetable oil

1 ½ tsp. apple cider vinegar

1 ½ tsp. pure vanilla extract

Preheat oven to 350. Line 24 muffin cups with paper or foil baking cups. Using an electric mixer, combine the cream cheese, one cup sugar and 1/8 tsp. salt. Add the eggs and mix well. Fold in the chocolate chips and set aside.

In a large mixing bowl, whisk together the flour, remaining 1 ½ cups sugar, ¾ tsp. salt, baking soda, and cocoa powder. And 1 ½ cups water, oil, vinegar, and vanilla. Stir until smooth.

Fill each baking cup 2/3rds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.

Cherry Steel Cut Oats *CORE*

1 ½ cups steel cut oatmeal

3 ½ cups water

½ cup splenda

1 bag frozen unsweetened dark sweet cherries

1 tsp. cinnamon

Combine all ingredients in a small crock-pot. Cook on high for four hours. Great as a breakfast or for dessert. Can also substitute peaches for cherries.

Cheddar Potato Soup *CORE*

2 tsp. Olive oil

1 cup chopped onion

1 cup chopped celery

6 cups chicken broth

2 cups mashed potatoes or 5 large potatoes cut into small pieces

8 oz. Fat free shredded cheddar cheese

½ tsp. Salt

¼ tsp. White pepper

1 tsp. dry mustard

1 tsp. Tabasco

Add oil to a large pot. Add onion and celery and sauté for 2 to 3 minutes or until they start to soften. Add broth and mashed potatoes and bring to a simmer. (If using chopped potatoes, boil in broth).

Using a hand blender, puree soup until smooth. Add cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow cheese to melt.

A great use for leftover mashed potatoes. Is good reheated!

Iced Mocha *CORE*

2 cups brewed coffee

¾ cup skim milk

1 Tbsp. brown sugar Splenda (Not Core but 0 pts)

1 tsp. cocoa powder (Not Core but 0 pts)

Combine all ingredients in blender and blend thoroughly. Serve over ice.

Faux McD’s Strawberry Milkshake *CORE*

1 cup skim milk

8 whole strawberries

1 Tbsp. vanilla sf/ff pudding mix

Put all ingredients in blender and blend until smooth. Serve.

Little Traveler Key Lime Pie

1/3 c. Nellie and Joe's Key Lime Juice
1-14 oz. can sweetened condensed milk
1-8 oz. container Cool Whip
1-8 inch graham cracker pie crust

Whisk together Key Lime Juice and sweetened condensed milk. Fold into whipped topping and add green food coloring if desired. Pour into graham cracker pie crust.

Jean's Salad Dressing

1 c. canola oil
3/4 c. white sugar
1/3 c. catsup
1/4 c. red wine vinegar
dash of salt and pepper
dash of Tabasco sauce
1 small to medium onion

Quarter onion and add to food processor along with remaining ingredients. Blend until smooth. Refrigerate.

Salad Options:
1) 1/2 and 1/2 mix of Napa Cabbage and Romaine lettuce (without large center
ribs), washed, torn into bite size pieces.
2) Fresh spinach, washed, veins removed, torn into bite size pieces. (serve with bean sprouts, bacon bits, hard boiled egg)

Salad Topping Options:
Good's Napa Salad crunchy topping
Shredded carrots
Fresh Bean Sprouts
Bacon bits
Hard Boiled Egg

1 lb. lean ground beef

1/3 cup uncooked brown rice

1 slightly beaten egg

1 Tbsp. parsley

1 Tbsp. onion powder

Dash of salt and pepper

1 10 ¾ oz. can condensed tomato soup

1 tomato soup can of water

Combine meat, rice, egg, parsley, onion powder, salt, pepper, and ¼ cup of the condensed soup together in a mixing bowl. Mix thoroughly and form into 1 to 1 ½ inch balls and place in a skillet. Mix remaining soup, water and Worcestershire and pour over meatballs. Bring to a boil; reduce heat: cover and simmer 40 minutes, stirring often. Makes 4 servings.

Breakfast Casserole CORE Plus 1*

1 roll reduced fat crescent rolls

bag of hash brown potatoes with onion and green pepper

Canadian bacon

1 small bag of fat-free shredded cheddar cheese

4 eggs

½ cup skim milk

Preheat oven to 350. Press crescent roll dough into the bottom of a 9 by 13 pan to make a crust. Bake for 3 minutes. Remove from oven and pour frozen hash browns on top. Finely chop Canadian bacon and sprinkle over the top. Sprinkle the cheese on top. In a small bowl combine the eggs and milk. Wisk until slightly beaten. Add a dash of salt and pepper if desired. Pour over the casserole. Bake at 350 for 45 minutes.

*can make totally core by leaving off the crust

Hamburger Hot Dish *CORE*

1 lb. 95% lean ground beef

1 tbsp. onion powder

black pepper

1 ½ cup whole-wheat pasta (elbow or rotini)

1 can tomato soup

1 cup fat free cottage cheese

3 Tbsp. fat free sour cream

½ cup chopped mushrooms

½ cup reduced fat mozzarella cheese

Preheat oven to 375. Brown hamburger, onion powder, and black pepper. Cook pasta in boiling water according to package directions. Combine all ingredients in a 2 quart casserole dish, reserving half of the cheese to sprinkle on top. Bake for 35 minutes, until heated through and just beginning to brown on top.

Pumpkin Pancakes

2 1/2 cups reduced fat dry pancake mix

2 Tbsp. brown sugar Splenda

2 tsp. ground cinnamon

1 ½ cup fat-free evaporated milk

1 tsp. vanilla extract

1 tsp. pumpkin pie spice

½ cup canned pumpkin

2 large eggs

Preheat pan and spray with Pam. Cook until the pancake batter starts to bubble and flip. Makes 16 pancakes – 2 points each.

Monster Cookies

3 eggs

1 ½ cups packed brown sugar

1 cup white sugar

1 teaspoon vanilla extract

1 teaspoon corn syrup

2 teaspoons baking soda

½ cup butter

1 ½ cups peanut butter

4 ½ cups rolled oats

1 cup semisweet chocolate chips

1 cup candy coated milk chocolate pieces

Preheat oven to 350. In a very large bowl, beat the eggs. Add the remaining ingredients, in order, mixing well. Use an ice cream scoop to put on ungreased cookie sheets. Bake for 12 to 15 minutes.

Cinnamon Rolls

 

3/4 cup scalded milk

1 tsp. salt

1/4 cup margarine

4 Tbsp. sugar

1 egg, slightly beaten

1 pckg. yeast

1/4 cup warm water

3 1/2 to 4 cups flour

1 1/3 cup sugar + 2 tsp. cinnamon

2 tablespoons melted butter

 

Place margarine, salt and sugar in food processor bowl.  Pour in the hot milk.  Meanwhile sprinkle or crumble yeast into warm water in measuring cup; stir until dissolved.  Stir into lukewarm milk mixture.  Add half of flour, beat until smooth.  Add beaten egg and stir.  Stir in rest of flour to form stiff dough, beat well.

 

Place dough in large, greased, clean bowl.  Turn dough to grease well.  Cover with saran wrap and a clean towel.  (Make sure the dough is in a warm place!) Let it rise until doubled in bulk (about 50 minutes).  Turn out onto lightly floured surface, knead until smooth and elastic, adding flour if needed -- about 8 minutes.  Let rest 10 minutes.

 

Roll out into large rectangle on a floured surface.  Use a basting brush to brush melted margarine out to edges.  Sprinkle with the cinnamon and sugar mixture.  Roll up (jellyroll style) from the long side.  Pinch the seam together; slice dough into 1-inch rolls and place in 2 greased 9-inch round cake pans.  Cover with a damp towel; let rise in a warm place until doubled in bulk (about 45 minutes).  Bake at 375 for 18-20 minutes.  Cool slightly and spread with icing.

 

Icing -

 

2 cups powdered sugar

1 Tbsp. vanilla

3 Tbsp. softened butter

3 Tbsp. milk

 

Mix and spread.

Cream of Wheat Bread Pudding *CORE*

3 Tblsp. Cream of Wheat cereal

1 cup ff milk

1 egg

1 tsp. vanilla

2 tsp. cinnamon

banana

Spray a small saucepan with PAM spray. Heat milk over medium heat till it almost boils. Add cream of wheat and cook for around 3 minutes. Add egg, vanilla, and cinnamon stirring quickly to avoid egg scrambling effect. Cut banana into bowl and pour “pudding” on top. Very filling. Can be breakfast or a dessert.

Hamburger Cheddar and Macaroni Toss *CORE*

1 ½ cup whole wheat macaroni

¾ to 1 lb. lean ground beef

1 cup chopped yellow onion (I pureed – my husband does not like chunks)

2 tsp. minced garlic

2 Tblsp. Tomato paste

2 tsp. chili powder

1 tsp. paprika

½ tsp. oregano

1 can (14.5 oz) diced tomatoes with green peppers and onions drained (I pureed – my husband does not like chunks)

1 cup fat free shredded cheddar cheese

¼ tsp. salt

¼ tsp. black pepper

Prepare macaroni. In a large skillet brown ground beef. Drain ground beef and set aside. In the same skillet add onion, minced garlic, tomato paste, tomatoes and seasonings. Stir over medium heat for about 2 minutes until mixture thickens. Add ground beef, macaroni and cheese. Stir and continue to cook until all ingredients are combined. Serve with a garnish of fat free shredded cheese on top.

Angel Food Cake

1 ½ cups powdered sugar

1 cup cake flour

1 ½ cups egg whites (12)

1 ½ teaspoons cream of tartar

1 cup granulated sugar

1 ½ teaspoons vanilla

½ teaspoon almond extract

¼ teaspoon salt

Separate eggs – put egg whites in metal bowl and allow to warm for at least ½ an hour.

Move oven rack to lowest position, heat oven to 375.

Mix powdered sugar and flour, set aside. Beat egg whites and cream of tarter in large metal bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.

Sprinkle sugar-flour mixture, ¼ cup at a time over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan. Cut gently through batter with metal knife or spatula to remove bubbles.

Bake 30 to 35 minutes until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours until cake is completely cool. Loosen side of cake with knife to remove from pan.

Excellent with cool whip free and strawberries. 12 servings, 4 points each.

Tropical Dream *CORE*

1 container ff plain yogurt

1 small box sf/ff cheesecake pudding

1 can crushed pineapple in its own juices

coconut extract to taste

Combine all ingredients and refrigerate. Makes a great dessert!

Crock-pot Spiced Apples *CORE*

6 large apples

1 cup splenda

2 tsp. cinnamon

½ tsp. salt

3 tbsp. butterscotch sf/ff pudding mix

2 tsp. lemon juice

2 tsp. vanilla extract

1 cup boiling water.

Core and chop the apples into small pieces – about ½ inch each. Put in crockpot with all ingredients except for the boiling water and toss to coat. Pour boiling water over the top and cook on high for 3 to 4 hours.

Roasted Chick Peas *CORE*

1 can chick peas

seasonings (to taste)

Preheat oven to 350. Coat a pie pan with PAM spray. Rinse chick peas and place in a single layer. Sprinkle with desired seasonings (I like garlic powder). Toss to coat. Bake for 1 hour shaking the pan every 15 minutes. Great replacement for roasted nuts – be careful, they are addictive! Not good leftover.

No-Peek Chicken

1 can 98% fat free cream of celery soup

1 can 98% fat free cream of chicken soup

1 small box minute rice or 3 ½ cups

1.5 lb chicken breasts, trimmed of fat and cut into 6 pieces

1 ½ cups skim milk

1 packet dry onion soup mix

Preheat oven to 325. Spray a 9 by 13 pan with PAM and pour box of rice on the bottom. In a small bowl combine cans of soup and skim milk. Pour soup/milk mixture over rice. Place chicken on top of all and sprinkle with dry onion soup mix. Seal with foil and bake for 2 to 2 ½ hours. 6 servings, 7 points each.

Big Breakfast Cookie *CORE*

1/3 cup cups oatmeal
1 Tb raisins or Coconut (1 point)
1 Tb flour (equivalent to 0 points)
1/3 cups fat-free dry milk
1/4 cup applesauce (no-sugar added)
1/4 tsp cinnamon
1/4 tsp. baking powder
1 Tb Splenda or other no-calorie sweetener

Preheat oven to 350 degrees. Spray a cookie sheet with Pam. Mix all ingredients together and spoon a large mound on cookie sheet. Bake for 15-20 min, until golden brown on edges.

Banana Muffins *CORE*

3 or 4 mashed bananas (the riper the better!)

1 cup of skim milk

2 eggs

2 cups oatmeal

2 cups of all bran

1 ½ tsp baking powder

2 Tbsp cinnamon

½ tsp salt

½ cup splenda

1 tsp vanilla extract

Mash bananas with a potato masher. Add skim milk and eggs and blend thoroughly with masher. Add remaining ingredients and stir well. Scoop into 8 muffin cups sprayed with pan. Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean. Surprisingly good! This recipe is limited to one per day on core and must be eaten with milk.

Crock-Pot Barbeque *CORE*

3 lbs lean beef cubes
1 tsp salt
1/4 tsp chili powder
2 tbsp vinegar
2 tbsp splenda brown sugar
2 tbsp worcheshire sauce
1 tsp paprika
1/4 tsp black pepper
3/4 cup ketchup
1/4 cup water

Place meat in crockpot. Combine other ingredients in a small saucepan in the order listed. Prepare sauce and simmer for 2 minutes. Pour over meat. Cook on low for 11 hours.

Apple Crisp *CORE*

4 apples, thinly sliced

1 cup oatmeal

2 tsp. olive oil

¼ cup milk

1 tsp. vanilla extract

2 Tbsp. Splenda

cinnamon

Preheat oven to 350. Spray an 8 by 8 pan with PAM. Slice apples and place in pan. Combine other ingredients in a small bowl till crumbly. Sprinkle extra splenda and cinnamon on top of apples, then sprinkle oatmeal mixture over the top. Bake for 25 minutes or until apples are soft and oatmeal is crispy.

Hamburger Pie CORE

1 lb. 94 percent lean hamburger

1 chopped onion

1 can tomato soup

1 can green beans

salt and pepper

Mashed potatoes from 5 medium size (great use for leftover mashed potatoes!)

Brown hamburger and onion, season to taste, and drain. Prepare mashed potatoes.

Combine hamburger, onion, undiluted soup and green beans in a 3-quart ovenproof dish. Top with mashed potatoes. Bake at 350 for 30 minutes. 6 servings, 5 points each.

J.W. Ranch Chili *CORE*

 

2 lbs hamburger

1 onion

2 cans black beans

1 can pinto beans

1 can light red kidney beans

2 cans white shoepeg corn

2 pkg. taco seasoning

1 pkg. hidden valley ranch dressing

1 can diced tomatoes

1 can rotel tomatoes with green chilis

 

 

Serve with shredded ff cheese and ff sour cream. Also good with corn chips – add points accordingly.

 

Chocolate Cheesecake

3 - 8 oz. packages cream cheese, softened

1 1/4 cups sugar

8 oz. sour cream

2 teaspoons vanilla extract

1/2 cup cocoa

2 tablespoons flour

3 eggs

2 tablespoons shortening

1/2 cup chocolate chips

1 cup Oreo crumbs

1/4 cup melted butter

  

In a 9-inch springfoam pan combine Oreo crumbs and butter.  Press onto bottom.  In a large bowl beat cream cheese and sugar until blended.  Beat in cocoa and flour.  Add eggs, one at a time and beat just until blended.  Pour into crust.

 

Bake for 10 minutes at 450 then reduce oven temperature to 250 and bake an additional 40 minutes.  Remove from oven to wire rack.  With knife, loosen cake from side of pan.  Cool completely and remove the side of the pan. 

 

In a small bowl combine chocolate chips and shortening.  Melt in the microwave at 30 second intervals stirring after each interval to prevent burning.  Drizzle over the top of the cheesecake.

Makes 14 servings, 12 points each. EXCELLENT SPLURGE!! Worth every point.

Pecan Chicken

2 breasts of chicken

4 teaspoons pecans

4 teaspoons Dijon mustard

Preheat oven to 350. Spray a cookie sheet with Pam. Trim fat off of chicken and beat flat. Lay chicken on cookie sheet. Spray Dijon mustard on top and sprinkle with pecans. Bake for 25 to 30 minutes. Each breast is 5 points.

Cinnamon Triangles

6 Wonton Wrappers cut in half to form triangles

I Can’t Believe It’s Not Butter Spray

Splenda and Cinnamon mixture

Preheat oven to 400. Spray a cookie sheet with Pam. Lay triangles out on cookie sheet and spray with I Can’t Believe It’s Not Butter Spray. Sprinkle with splenda and cinnamon mixture. Bake for 4 minutes or until golden. 3 points for all 12 triangles. Best warm but will keep for up to 2 days in a sealed container.

Pumpkin Fluff

1 small Jell-O Instant Sugar Free/Fat Free Vanilla Pudding

1 can pumpkin

1 tsp. Pumpkin pie spice

1 cup milk

1 cup Cool Whip Free

Combine all ingredients except for the Cool Whip in a medium bowl. Blend by hand well. Fold in Cool Whip. Serves 4, 2 points each.

Pumpkin Cheesecake Mousse

1 small Jello Instant Sugar Free and Fat Free Cheesecake Pudding

2 cups skim milk

1 can pumpkin

1 tsp. Pumpkin pie spice

dash of vanilla

1 container Cool Whip Free

Prepare pudding mix as directed. Add can of pumpkin, pumpkin pie spice and vanilla. Stir. Fold in Cool Whip Free. Divide into parfait dishes. 6 servings, 3 points each.

Italian Chicken Roll-Ups *CORE*

4 chicken breasts

Italian seasoning

Salt and pepper

4 Fat Free String Cheese

16 oz. Hunts Tomato Sauce with Garlic

Preheat oven to 350. Trim fat off chicken breasts and flatten with a meat mallet. Sprinkle both sides of the chicken with Italian seasoning, salt, and pepper. Roll up a string cheese in each chicken breast, pinwheel style. Put chicken in a pan sprayed with Pam. Pour tomato sauce over the top and sprinkle with a bit more tomato sauce. This can be baked immediately for 40 minutes or allowed to marinate in the refrigerator for up to 8 hours. 4 servings, 5 points each.

Pumpkin Pie CORE

1 ½ cup Splenda
1/2 tsp salt
2 tsp pumpkin pie spice
2 eggs
15oz canned pumpkin
12oz ff evaporated milk

Mix all ingredients together in a large bowl with a wire wisk until well blended. Pour into 9" pie plate sprayed with Pam. Bake at 425 for 15min. reduce heat to 350 and bake an additional 20min. Core or 8 servings - 1 point each. Great topped with a tablespoon of fat free Cool Whip for 0 added points.

Oreo Fluff

1 tub Cool Whip Free

1 small package sugar free, fat free instant Jello White Chocolate

4 reduced fat Oreos crushed

Combine cool whip and pudding mix in a medium bowl and stir. Fold in reduced fat Oreos. Save a few Oreo crumbs for garnish. Separate into parfait dishes or into a 9 inch pie plate. Freeze for 1 hour. 6 servings – 3 points each.

Crock-Pot Italian Beef CORE

3 lbs. Round lean rump roast

2 cups water

2 green peppers

1 large onion

2 tsp. Vinegar

2 beef bullion cubes

2 hidden valley ranch dry Italian dressing mix packets

Chop onions and green peppers. Put all ingredients in crock-pot and cook on high for 10 hours. Makes 24 – 2 point servings or 12 – 4 point servings. Freezes and reheats well.

Chocolate Chip Muffins

1 box devils food cake mix

1 can pumpkin

½ cup chocolate chips

Preheat oven to 350. In a medium mixing bowl combine cake mix and pumpkin – batter will be very thick. Divide into 12 muffin cups. Add 6 to 7 chocolate chips on top of each. Bake for 25 minutes. 3 points each.

Chicken Cordon Bleu

4 chicken breasts

4 wedges laughing cow light cheese

4 slices deli ham

½ cup bread crumbs

Preheat oven to 400. Beat chicken till ¼ inch thick with a meat mallet. Trim excess fat. Layer with ham and laughing cow. Roll up and place in square dish sprayed with Pam. Sprinkle with bread crumbs. Bake for approx. 45 minutes or until chicken is done. 5 points per breast.

Chicken Enchiladas

1 lb. Chicken breasts frozen

1 bottle taco sauce

1 packet taco seasoning

1 large can enchilada sauce

10 La Tortilla Factory Wheat Tortillas

1 cup Mexican blend cheese

In crock-pot combine frozen chicken, taco sauce, and taco seasoning. Stir and break up chicken as time allows. Keep on low all day or on high for about 4 hours. After chicken is shredded add ½ cup cheese and ½ cup of enchilada sauce. Stir. Fill tortillas and place in a 9 x 13 pan sprayed with PAM. Pour remaining enchilada sauce over top and sprinkle with cheese. Bake at 350 for approximately 20 minutes. 4 points per enchilada.

Chilled Strawberry Soup

1 lb. Strawberries (fresh or frozen)

1 ½ cup orange juice

¼ cup splenda

2 Tbsp lime juice

1 tsp ginger

Put all ingredients into a food processor and blend. Serve immediately if using frozen strawberries or chill 2 hours if using fresh strawberries. Serve within 48 hours for best flavor. Makes 6 – ¾ cup servings – 1 point each.

“Fried Mozzarella”

12 short sprays olive oil cooking spray
3/4-cup Italian-seasoned breadcrumbs
4 string cheese sticks (I use Kroger Brand 1pt.) Cut into 3rds

Preheat oven to 350 degrees. Spray a nonstick mini muffin tin with cooking spray. Press half of the breadcrumb mixture evenly into each of the mini muffin cups; reserve the other half. Add 1 mozzarella piece to each muffin cup and cover with remaining bread crumb mixture. Make sure that the cheese is completely buried in the breadcrumb mixture. Cook for 10 minutes or until top layer of breadcrumbs is crunchy and cheese is soft. Remove tin from oven and allow to cool in tin for 5 minutes. Remove from tin with a teaspoon. Serve warm with pizza sauce for dipping. 9 points for the entire recipe. These are not good reheated.

Better Than Sex Cake

1 box devils food cake mix

1 can diet coke

1 egg white

1 – 15 oz. Container FF sweetened condensed milk

1 container FF caramel topping

1 container Cool Whip Free

1 cup Heath toffee bits

Preheat oven to 350. Combine cake mix, diet coke, and egg white and pour into 13 x 9 pan sprayed with pam. Bake for 30 minutes. Remove from oven and allow to cool for about 10 minutes. Use the end of a wooden spoon to poke about 18 holes throughout the cake. Pour the sweetened condensed milk over cake. Pour the caramel topping over the cake. Frost with cool whip and top with toffee bits. 20 servings, 4 points each.

Coconut Pie

1 small box Jello SF/FF Vanilla Pudding Mix

1 ¾ cup skim milk

1 container Cool Whip Free

1 ½ cup shredded coconut

1 tsp. Coconut extract

1 Reduced Fat Graham Crust

Preheat oven to 300. Put ½ cup of coconut on baking sheet and bake for 5 minutes. Allow to cool, this will be your topping. In a large bowl combine pudding mix and milk. Stir until it begins to thicken. Add coconut extract and remaining coconut. Fold in ½ of the Cool Whip Free. Pour into graham crust. Use remaining Cool Whip free on top and garnish with toasted coconut. Makes 8 servings, 5 points each.

Bubble-up Pizza Casserole

2 containers Pillsbury buttermilk biscuits

1 can pizza sauce

1 lb. 96% lean ground beef

1 cup ff mozzarella cheese shredded

veggies (to taste)

1 Tbsp. Italian seasoning

1 Tbsp. Garlic powder

Preheat oven to 350. Brown ground beef on stove. Drain and put in large bowl. Add all remaining ingredients except biscuits and cheese and stir. Cut each biscuit into four quarters. Put quarters in the sauce and stir. Spray a 9 by 13 casserole dish and pour casserole in. Add cheese on top. Bake for approximately 30 minutes or until cheese is melted and starting to brown. 6 points for 1/8^th of the pan. Also good with turkey pepperoni on top.

Pumpkin Spice Muffins

1 box spice cake mix

½ cup diet soda

1 tsp vanilla

1 TBSP pumpkin pie spice

1 can pumpkin (15 oz.)

Mix all ingredients together and put in 20 muffin cups. Bake at 350 for 20 minutes. Great with a dollop of fat free cool whip on top. 2 points each.

Flat-out Pizza

1 italian herb, carb down flat-out

1/3 cup pizza sauce

up to 18 turkey pepperoni’s

½ cup fat free mozzarella cheese

Any veggies you like: mushrooms, onion, etc.

Preheat oven to 350. Spray cookie sheet with PAM and bake crust for 7 minutes. Remove from oven and add toppings. Bake for another 10 to 15 minutes. Makes a huge pizza for only 5 points! If you only eat half it is 2 points!

Fuzzy Navel Smoothie

1 cup frozen peaches

1 small frozen banana (chunked)

1 cup orange juice

1 tsp vanilla extract

Put all ingredients in blender and liquefy. Makes a great smoothie for 4 points. Includes 3 fruit servings for the day!

Crock-pot Chicken Caticature CORE

1 lb chicken breasts

8 oz. Mushrooms

large bottle spaghetti sauce (1 lb. 10 oz.) Ragu (Make your own to make CORE – great recipe in the Getting Started WW book)

2 green peppers

1 onion

angel hair pasta (Whole Wheat to make CORE)

Chop onion and green pepper. Cut up chunks of chicken and put all ingredients except pasta in crock pot. Cook for 7 to 9 hours. Fix angel hair noodles and serve sauce over.

8 servings – 4 pts each plus points for pasta

Taffy Apple Salad

4 medium apples chopped

1 can (16 oz.) crushed pineapple (pureed)

1 container cool whip free (count points for to make CORE)

1 small ff/sf butterscotch instant pudding

peanuts

Puree pineapple. Add pudding and mix. Fold in cool whip and apples. Top with peanuts.

4 servings – 2 points per cup.

Strawberry Pie CORE

1 small Jello sugar free/fat free cook and serve vanilla pudding

2 cups water

1 small sugar free strawberry Jello

4 cups sliced strawberries

Combine water and pudding in a medium saucepan and heat to a boil. Remove from heat immediately and add Jello – stir. Cool to room temperature and place strawberries in bottom of a deep dish pie plate sprayed with PAM. Pour mixture over berries and refridgerate.

6 pts for the entire pie. Great with crumbled graham cracker and FF cool whip.

Fiesta Chicken CORE

4 chicken breasts – cubed

1 can corn

1 can black beans

1 jar salsa

1 8 oz. Fat Free cream cheese (count points or add ff sour cream instead)

Put chicken, corn, black beans, and salsa in crockpot. Cook all day on low heat. Do not drain cans. Right before serving chunk cream cheese and add to crockpot. Let melt then stir. Enjoy!

Makes 4 servings – 7 points each. Serve with light tortilla chips for an excellent dip.

Wendy’s Frosty CORE

1 cup skim milk

1 tsp vanilla

1 Tbsp Cool Whip Free

1 Tbsp FF/SF Chocolate Pudding Mix

8 ice cubes

Blend ingredients until smooth. 3 points for the entire shake.

Ranch Dip CORE

1 cup fat free plain yogurt

1 rounded Tblsp. Hidden Valley Ranch seasoning

Stir the two together and dip veggies in. Great with baby carrots, celery, peppers, etc. 1 point for the entire cup of dip.

Lemon Bars

1 box One-step angel food cake mix

1 can Lemon pie filling

Preheat oven to 350. Combine cake mix and lemon pie filling in a bowl. Pour into 9 by 13 pan sprayed with PAM and bake for 30 minutes until golden. Best served chilled with a bit of powdered sugar sprinkled on top. Makes 12, 2 pt bars or 24 small squares worth 1 point each.

Dump Cake

2 bags frozen fruit (or 3 cups fresh fruit)

1 cake mix

1 diet pop

Preheat oven to 350. Spray a 9 by 13 pan with PAM. Dump in fruit. Sprinkle cake mix on top. Pour diet soda over top. Bake for approximately 45 to 50 minutes until top is golden. 12 servings – 4 points each. Great served warm with fat free vanilla ice cream. I like blackberries, yellow cake, diet sprite and blueberries, vanilla cake, and diet cream soda. YUM!

Mashed Cauliflower

1 bag frozen cauliflower

2 wedges “Laughing Cow Light” cheese

salt and pepper to taste

Boil cauliflower. Drain in colander and put into food processor with 2 wedges cheese and salt and pepper. Blend until smooth. Excellent – tastes a lot like mashed potatoes! 3 points for the entire recipe!

Strawberry Applesauce Cake

1 box white cake mix

10 oz frozen strawberries thawed and pureed

½ cup unsweetened applesauce

2 eggs or ½ cup eggbeaters

Preheat oven to 350. Spray a bundt pan with PAM. Mix all ingredients with a mixer for about 3 minutes. Pour into pan and bake 30 to 35 minutes. This is great served with cool whip free and fresh strawberries or strawberry glaze.

16 servings – 3 points each

Strawberry Glaze

½ cup splenda

5oz. Strawberries thawed and pureed

1 tblsp. Cornstarch

Mix all ingredients in a small saucepan. Bring to a boil. Reduce heat and simmer until cake is done. Pour over finished cake.

0 points per piece of cake

Chocolate Chip Scones

2 ¼ cup Bisquick reduced fat baking mix

¾ cup skim milk

3 TBSP Splenda

½ cup mini semi-sweet chocolate chips

Preheat oven to 400. Mix all ingredients by hand in large bowl. Drop by spoonfuls onto ungreased cookie sheets. Bake approximately 9 minutes.

14 scones – 2 pts each. Great with coffee or skim milk!

Diet Coke Chicken *CORE*

1 lb. Or 4 Chicken breasts

½ cup ketchup

1 can diet pop

Pan fry chicken in PAM until cooked through. Add ketchup and diet coke and bring to a boil. Reduce heat and cover, stirring occasionally for approximately 40 minutes until ketchup and pop have formed bbq type sauce.

4 pts per piece.

Diet Coke Cake

1 box cake mix

2 egg whites fluffed

1 can diet pop

Preheat oven to 350. Mix all ingredients and blend with a blender for approximately 3 minutes. Pour into pan sprayed with PAM. Bake for approx. 30 minutes. Try different flavors –

orange cake /diet Mountain Dew
cherry chip cake / A& W diet Cream soda
diet lemon + lemon;
angel or yellow cake/orange diet pop
diet peach with white cake
spice cake/ diet lemon-lime pop
diet ginger ale + white
diet cherry sodas in chocolate cake
Diet cola + devils food or chocolate mix
diet vanilla coke in chocolate cake
devils food cake with diet Vanilla coke
diet root beer with chocolate cake
diet cherry coke with chocolate cake
marble cake + diet cream soda
lemon with tangerine Diet Rite

yellow with cool whip free (tastes like a twinkie)
etc…the possibilities are only limited by your imagination…mmmmm

12 servings – 3 points each.

Ice with Cool Whip Free to add 0 points per piece. You can also make chocolate icing by adding a pack of chocolate ff/sf pudding mix to the FF Cool Whip and blending.