Saturday, March 5, 2011
Friday, March 4, 2011
Hot Lava Cake
5-oz. semi-sweet chocolate (chocolate chips are fine)
10 Tablespoons butter
3 large eggs
3 large egg yolks
1 1/2 cups powder sugar
1/2 cup flour
Preheat oven to 450 degrees. Butter 6- 3/4 cup custard cups.
Melt chocolate and butter in microwave safe dish stir after 1 minute, if it needs it or not.
Heat 1 minute more, stirring every 30 seconds. Stir until smooth let cool slightly. Wisk eggs and egg yolks in bowl until blended well. Wisk sugar, chocolate mixture and flour into egg mixture. Divide batter evenly into the 6 buttered custard dishes place on cookie sheet and bake for 11- 12 min. (every oven bakes different so keep a close eye on these bad boys) Let cool for 1 min. run knife around edge of custard dish and place serving dish on top of custard dish and invert onto plate. Serve with vanilla ice cream and raspberry sauce.
Raspberry Sauce
10 0z. bag frozen raspberries
3/4 cup sugar
Lemon Juice (opt.)
Thaw frozen raspberries, puree in blender then pass through a sieve to remove all seeds. Add sugar and lemon juice if desired. place in squeeze bottle and serve with molten lava cakes.
10 Tablespoons butter
3 large eggs
3 large egg yolks
1 1/2 cups powder sugar
1/2 cup flour
Preheat oven to 450 degrees. Butter 6- 3/4 cup custard cups.
Melt chocolate and butter in microwave safe dish stir after 1 minute, if it needs it or not.
Heat 1 minute more, stirring every 30 seconds. Stir until smooth let cool slightly. Wisk eggs and egg yolks in bowl until blended well. Wisk sugar, chocolate mixture and flour into egg mixture. Divide batter evenly into the 6 buttered custard dishes place on cookie sheet and bake for 11- 12 min. (every oven bakes different so keep a close eye on these bad boys) Let cool for 1 min. run knife around edge of custard dish and place serving dish on top of custard dish and invert onto plate. Serve with vanilla ice cream and raspberry sauce.
Raspberry Sauce
10 0z. bag frozen raspberries
3/4 cup sugar
Lemon Juice (opt.)
Thaw frozen raspberries, puree in blender then pass through a sieve to remove all seeds. Add sugar and lemon juice if desired. place in squeeze bottle and serve with molten lava cakes.
Chili Rellenos Casserole
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
1 (8 ounce) can tomato sauce
Preheat oven to 350 degrees F. Spray a 9x13 pan with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the jace and Cheddar cheeses and cover with remainging chilies. i a bowl mix together the eggs, mikl, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaiing Jace and Cheddar cheeses, and serve.
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
1 (8 ounce) can tomato sauce
Preheat oven to 350 degrees F. Spray a 9x13 pan with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the jace and Cheddar cheeses and cover with remainging chilies. i a bowl mix together the eggs, mikl, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaiing Jace and Cheddar cheeses, and serve.
Barb's BBQ Sauce
2 teaspoons liquid smoke
1 cup ketchup
1/4 cup worchestershire sauce
**1 tsp. salt
1/4 cup water
1 cup brown sugar
2 teaspoons celery seed **(You can use 2 teaspoons of celery salt and then
don't add the 1 teaspoon of salt)
Combine warchestershire sauce in pan with ketchup, salt and water. Bring to a boil. Remove from heat. Add liquid smoke, brown sugar, celery seed. Stir. Bring back to a boil for 2 minutes. Remove from heat. Pour over meat and finish cooking.
Use this bbq sauce with chicken legs that have been cooked with liquid smoke sprinkled ontop, cook till mostly done, pour bbq sauce over meat and finish cooking.
1 cup ketchup
1/4 cup worchestershire sauce
**1 tsp. salt
1/4 cup water
1 cup brown sugar
2 teaspoons celery seed **(You can use 2 teaspoons of celery salt and then
don't add the 1 teaspoon of salt)
Combine warchestershire sauce in pan with ketchup, salt and water. Bring to a boil. Remove from heat. Add liquid smoke, brown sugar, celery seed. Stir. Bring back to a boil for 2 minutes. Remove from heat. Pour over meat and finish cooking.
Use this bbq sauce with chicken legs that have been cooked with liquid smoke sprinkled ontop, cook till mostly done, pour bbq sauce over meat and finish cooking.
Karli's Good water (WW)
5 quarts water
2 tablespoons citric acid
1 tablespoon lemon extract
3 cups splenda (or sugar if you don't care about calories)
opt. juice of 3 lemons
opt. yellow food coloring
Mix and serve over PEBBLED ice.
2 tablespoons citric acid
1 tablespoon lemon extract
3 cups splenda (or sugar if you don't care about calories)
opt. juice of 3 lemons
opt. yellow food coloring
Mix and serve over PEBBLED ice.
Karie's Fish Taco's (WW friendly)
Cabbage Salsa
3-4 cups shredded cabbage
1 white onion, chopped
1 tomatoe, chopped
cilantro, chopped (add what you like)
juice of 1/2 a lime
1 jalapeno, chopped (take seeds and ribs out if you want it to be less hot)
mix together, then set aside.
Talapia (as much as needed)
season fish (I like adobo) and spray pan with non-stick coating. Place fish in skillet and add a little water to pan cove and cook on med. till fish is cooked to liking.
To serve; take fresh corn tortilla that has been warmed and place fish, then cabbage salsa on top. Fold and eat! I like to top this with sour cream and salsa mixture! Yummy!
3-4 cups shredded cabbage
1 white onion, chopped
1 tomatoe, chopped
cilantro, chopped (add what you like)
juice of 1/2 a lime
1 jalapeno, chopped (take seeds and ribs out if you want it to be less hot)
mix together, then set aside.
Talapia (as much as needed)
season fish (I like adobo) and spray pan with non-stick coating. Place fish in skillet and add a little water to pan cove and cook on med. till fish is cooked to liking.
To serve; take fresh corn tortilla that has been warmed and place fish, then cabbage salsa on top. Fold and eat! I like to top this with sour cream and salsa mixture! Yummy!
Strawberries 'n' Cream trifle (WW)
1/2 c. FF sweetened condensed milk
1 1/2 cup cold water
1 small package sugar free vanilla instant pudding
1-8 oz. carton FF cool whip
1-9 oz. angel food cake
4 cups sliced fresh strawberries
3 whole strawberries
In a bowl whisk milk and water. Whisk in the pudding mix for 2 min. or until soft-set, fold in cool whip. Cut cake into 1/2 inch squares. Spoon a third of pudding mixture into 4 qts. trifle or glass bowl. Top with 1/2 of cake cubes and 1/2 of sliced strawberries. Repeat layers once. Topwith remaining pudding mixture garnish with whole strawberries. yield 12 servings.
Option: layer with Strawberry Sauce (I always do this)
Strawberry Sauce
2 c. water
1 pkg. strawberry kool-aid
1 cup splenda
7-8 T. Ultra Gel
Combine water, drink mix and splenda, stir until dissolved. gradually add ultra Gel, stirring constanly with a wire whisk.
1 1/2 cup cold water
1 small package sugar free vanilla instant pudding
1-8 oz. carton FF cool whip
1-9 oz. angel food cake
4 cups sliced fresh strawberries
3 whole strawberries
In a bowl whisk milk and water. Whisk in the pudding mix for 2 min. or until soft-set, fold in cool whip. Cut cake into 1/2 inch squares. Spoon a third of pudding mixture into 4 qts. trifle or glass bowl. Top with 1/2 of cake cubes and 1/2 of sliced strawberries. Repeat layers once. Topwith remaining pudding mixture garnish with whole strawberries. yield 12 servings.
Option: layer with Strawberry Sauce (I always do this)
Strawberry Sauce
2 c. water
1 pkg. strawberry kool-aid
1 cup splenda
7-8 T. Ultra Gel
Combine water, drink mix and splenda, stir until dissolved. gradually add ultra Gel, stirring constanly with a wire whisk.
Karie's Deep Fried Mushrooms
small, white mushrooms, washed
2 eggs
1/4 cup water
1/2 cup flour
salt, pepper to taste (crazy Janes it the best)
1 package panko
Oil for frying
Put flour in dish and season with salt and pepper. Mix eggs and water, season also with salt and pepper. Roll Mushroom in flour, dip into egg mixture and then into panko. Fry in 350 degree oil until golden brown (on the dark side) Serve with Ranch dipping sauce. If the mushrooms are large par-boil them and dry them before rolling in flour.
2 eggs
1/4 cup water
1/2 cup flour
salt, pepper to taste (crazy Janes it the best)
1 package panko
Oil for frying
Put flour in dish and season with salt and pepper. Mix eggs and water, season also with salt and pepper. Roll Mushroom in flour, dip into egg mixture and then into panko. Fry in 350 degree oil until golden brown (on the dark side) Serve with Ranch dipping sauce. If the mushrooms are large par-boil them and dry them before rolling in flour.
Page's Pretzels
1 1/2 cup canola oil
1 Tbls. dill weed
1 tsp. garlic powder
1 tsp. lemon pepper
2 bags pretzels (cheap ones work best)
Mix first 4 ingredients together. Put pretzels in oil mixture about 4 cups at a time. Mix and take out with large sloted spoon (don't allow pretzels to sit in oil they will become soggy) place on cookie sheet in single layer. Bake in 350 degree oven for 11-12 min. serve warm or cold.
1 Tbls. dill weed
1 tsp. garlic powder
1 tsp. lemon pepper
2 bags pretzels (cheap ones work best)
Mix first 4 ingredients together. Put pretzels in oil mixture about 4 cups at a time. Mix and take out with large sloted spoon (don't allow pretzels to sit in oil they will become soggy) place on cookie sheet in single layer. Bake in 350 degree oven for 11-12 min. serve warm or cold.
Honey Butter
1 cup butter (you can use margerine, but it's not as good)
1 cup Honey
1 tbls Powdered Sugar
1- 8oz. container of marshmallow cream
opt. one egg yolk (don't add if serving to youngster or oldsters)
Beat until fluffy. Store in refrigerator
1 cup Honey
1 tbls Powdered Sugar
1- 8oz. container of marshmallow cream
opt. one egg yolk (don't add if serving to youngster or oldsters)
Beat until fluffy. Store in refrigerator
Buttermilk Scones
1 quart Buttermilk (room temp.)
3 Tbl. Yeast (dissolved in 1/2 cup warm water and 1 Tbls sugar)
2 eggs, beaten
3 tsp. baking Powder
1/2 tsp. baking soda
1/2 tsp salt
2 Tbls. sugar
8 cups Flour (no more)
mix dough, it will be sticky. Drop by spoonfuls on to a well floured board. Pat out scones to size desired. Drop in hot oil and fry until golden flip over and fry on other side. Serve with cinnamon sugar, jam, honeybutter (recipe on blog), honey, butter....soooooo good.
3 Tbl. Yeast (dissolved in 1/2 cup warm water and 1 Tbls sugar)
2 eggs, beaten
3 tsp. baking Powder
1/2 tsp. baking soda
1/2 tsp salt
2 Tbls. sugar
8 cups Flour (no more)
mix dough, it will be sticky. Drop by spoonfuls on to a well floured board. Pat out scones to size desired. Drop in hot oil and fry until golden flip over and fry on other side. Serve with cinnamon sugar, jam, honeybutter (recipe on blog), honey, butter....soooooo good.
Grandma's (Sharon) Carmel
2 cups sugar
2 cups cream
1 cup butter
1 3/4 cup light corn syrup
1 tsp. vanilla
Cook in heavy pan all except vanilla, stirring constantly over med-high heat until carmel reaches soft ball stage then cook 1/2 min. longer. Take off stove add vanilla pour into buttered 9x13 pan.
2 cups cream
1 cup butter
1 3/4 cup light corn syrup
1 tsp. vanilla
Cook in heavy pan all except vanilla, stirring constantly over med-high heat until carmel reaches soft ball stage then cook 1/2 min. longer. Take off stove add vanilla pour into buttered 9x13 pan.
Cheese Ball (wedding and Christmas one)
1 1/2 c. grated sharp cheddar cheese (any cheddar cheese is fine)
1 jar Old English or American cheese spread (the ones in the little glass jars)
1 jar Roka Cheese spread (if you can't find the Roka, just use two jars old english)
1- 8oz package cream cheese, softened
1 tsp. garlic salt
1 teaspoon onion salt
1 tablesppon chopped dried parsley
Combine all ingredients with a electric mixer. (it will be stiff) Form into one or two balls (I've made mini ones for wedding receptions). Wrap in plastic wrap and foil, refrigerate over night. Roll in toasted chopped peacans or smoked paprika or parsley or nothing whatever you like.
1 jar Old English or American cheese spread (the ones in the little glass jars)
1 jar Roka Cheese spread (if you can't find the Roka, just use two jars old english)
1- 8oz package cream cheese, softened
1 tsp. garlic salt
1 teaspoon onion salt
1 tablesppon chopped dried parsley
Combine all ingredients with a electric mixer. (it will be stiff) Form into one or two balls (I've made mini ones for wedding receptions). Wrap in plastic wrap and foil, refrigerate over night. Roll in toasted chopped peacans or smoked paprika or parsley or nothing whatever you like.
Butter Cream Frosting
1/2 cup Crisco
1/2 cup Blue bonniet Mrgarine
4 cups powdered sugar
1 tsp. vanilla
1/2 tsp lemon extract
pinch or salt
Cream the above ingredients together then add: 3 Tbs cream or 2 1/2 Tbs milk
This is what I always put on my raspberry filled mini cup cakes that I do for receptions.
1/2 cup Blue bonniet Mrgarine
4 cups powdered sugar
1 tsp. vanilla
1/2 tsp lemon extract
pinch or salt
Cream the above ingredients together then add: 3 Tbs cream or 2 1/2 Tbs milk
This is what I always put on my raspberry filled mini cup cakes that I do for receptions.
Page's layered shrimp dip
8oz. cream cheese
1/2 c. sour cream
1/4 c. mayo
cream these together and spread on plate.
sprinkle with:
2 cans mini shrimp, drained
1 c. cocktail sauce or chili sauce
2 c. mozerella cheese
1 bell pepper, chopped
3 green onions, chopped
1 large tomato, chopped
Serve with crackers
1/2 c. sour cream
1/4 c. mayo
cream these together and spread on plate.
sprinkle with:
2 cans mini shrimp, drained
1 c. cocktail sauce or chili sauce
2 c. mozerella cheese
1 bell pepper, chopped
3 green onions, chopped
1 large tomato, chopped
Serve with crackers
Bean Dip (original recipe)
Layer the following in a 9x13 sprayed pan.
1 large can of refried beans
2 pkgs cream cheese softened and mixed with 1/4 cup mayonaise
1 (12 oz.)jar mild picante sauce
1 cup grated mozerella cheese
1 c. grated cheddar cheese
chopped tomatoes fresh or canned
1 chopped green onion
1 small can sliced black olives
heat in 350 oven until cheese is melted.
1 large can of refried beans
2 pkgs cream cheese softened and mixed with 1/4 cup mayonaise
1 (12 oz.)jar mild picante sauce
1 cup grated mozerella cheese
1 c. grated cheddar cheese
chopped tomatoes fresh or canned
1 chopped green onion
1 small can sliced black olives
heat in 350 oven until cheese is melted.
Aunt Sandi's Potato Latkes
8 potatoes, shredded
1 onion, shredded
1 egg
3 Tbls. flour
cooking oil
salt
pepper
Mix shredded onion and potatoes with flour and eggs. Shape into patties and fry in hot oil until brown. Serve with sour cream and apple sauce (or ketchup)
1 onion, shredded
1 egg
3 Tbls. flour
cooking oil
salt
pepper
Mix shredded onion and potatoes with flour and eggs. Shape into patties and fry in hot oil until brown. Serve with sour cream and apple sauce (or ketchup)
Yaki Soba noodles
3 pkgs. oriental ramen noodles, cooked, and rinsed in cold water (do not over cook)
1/2 thumb size fresh ginger root, chopped (or 2 tsp. ginger powder)
1 1/2 Tbls. vegetable oil
1/2 large onion, sliced
1-2 cups cabbage, shredded
1 carrot, grated
2 Tbls. worcestershire sauce
2-3 ham slices or hot dogs, sliced
seasoning packets from noodles
squirt of ketchup
Fry ginger in oil. Add cabbatge, onion, carrot, meat, and 1 pkg. seasoning and stir fry until vegetables are tender or to your liking. Add noodles and continue to stir fry till mixed. Add worcestershire sauce and sprinkle in additional sasoing packets and squirt of ketchup to achieve desired flavor.
1/2 thumb size fresh ginger root, chopped (or 2 tsp. ginger powder)
1 1/2 Tbls. vegetable oil
1/2 large onion, sliced
1-2 cups cabbage, shredded
1 carrot, grated
2 Tbls. worcestershire sauce
2-3 ham slices or hot dogs, sliced
seasoning packets from noodles
squirt of ketchup
Fry ginger in oil. Add cabbatge, onion, carrot, meat, and 1 pkg. seasoning and stir fry until vegetables are tender or to your liking. Add noodles and continue to stir fry till mixed. Add worcestershire sauce and sprinkle in additional sasoing packets and squirt of ketchup to achieve desired flavor.
Shoyu Chicken
5 lbs. skinned chicken (I use thighs)
Sauce (I always double this)
1 cup water
1 cup sugar
1 1/2 cups soy sauce 2 Tbls. fresh ginger
4-5 fresh garlic, diced
Combine all sauce ingredients in a large pot and bring to a boil. Add chicken. Bring to a boil once again, turn down and simmer for 1 hour (can cook longer if desired). Serve with rice.
Sauce (I always double this)
1 cup water
1 cup sugar
1 1/2 cups soy sauce 2 Tbls. fresh ginger
4-5 fresh garlic, diced
Combine all sauce ingredients in a large pot and bring to a boil. Add chicken. Bring to a boil once again, turn down and simmer for 1 hour (can cook longer if desired). Serve with rice.
No bake cookies
2 1/2 c. sugar
1/2 c. milk
3 Tbsp. cocoa
1 stick butter
3 c. oatmeal (I like quick oats)
1/2 c. peanut butter
1 tsp vanilla
Boil 1 minute (NO longer) take off heat and add peanut butter, oatmeal and vanilla. Beat until blended. Drop on waxed paper and let cool.
1/2 c. milk
3 Tbsp. cocoa
1 stick butter
3 c. oatmeal (I like quick oats)
1/2 c. peanut butter
1 tsp vanilla
Boil 1 minute (NO longer) take off heat and add peanut butter, oatmeal and vanilla. Beat until blended. Drop on waxed paper and let cool.
Oreo Fluff
2-med containers of cool whip
1/2 can sweetened condensed milk
3/4 of a package of oreos, crushed
Mix all ingredients together chill and serve.
1/2 can sweetened condensed milk
3/4 of a package of oreos, crushed
Mix all ingredients together chill and serve.
french bread subs
2 un-sliced French bread loaves (1 lb each)
1/4 c. olive oil
3 garlic cloves, minced
1 tsp. Italian seasoning
1/2 pound deli sliced roast beef
1/2 pound deli sliced turkey breast
1/2 pound deli sliced ham
1 pound Provolone cheese, deli sliced ( or mozzarella or Swiss, don't use American)
2 medium tomatoes, thinly sliced
salad greens
1/4 tsp. salt
1/8 tsp. pepper
Cut loaves in half horizontally: hollow out tops and bottoms. leaving 1/2 inch shell. Discard removed bread, or save for another use. Combine oil and garlic; brush inside the 4 bread shells. Sprinkle with Italian seasoning. Layer bottom of each loaf with a fourth of the roast, Provolone, pepperoni, tomatoes, turkey salad greens. ham and then the onion. Repeat layers. Season with the salt and pepper. Replace bread tops; wrap tightly in plastic wrap. Refrigerate for at least 1 hour or over night before slicing in 1 1/2 inch slices.
1/4 c. olive oil
3 garlic cloves, minced
1 tsp. Italian seasoning
1/2 pound deli sliced roast beef
1/2 pound deli sliced turkey breast
1/2 pound deli sliced ham
1 pound Provolone cheese, deli sliced ( or mozzarella or Swiss, don't use American)
2 medium tomatoes, thinly sliced
salad greens
1/4 tsp. salt
1/8 tsp. pepper
Cut loaves in half horizontally: hollow out tops and bottoms. leaving 1/2 inch shell. Discard removed bread, or save for another use. Combine oil and garlic; brush inside the 4 bread shells. Sprinkle with Italian seasoning. Layer bottom of each loaf with a fourth of the roast, Provolone, pepperoni, tomatoes, turkey salad greens. ham and then the onion. Repeat layers. Season with the salt and pepper. Replace bread tops; wrap tightly in plastic wrap. Refrigerate for at least 1 hour or over night before slicing in 1 1/2 inch slices.
Dottie's Monterey Chicken casserole
1/2 cottage cheese
3 oz. cream cheese
1/2 c. sour cream
1 can of cream of chicken soup 1 can of green chilies
3 c. chicken, chopped and cooked
3 c. cooked rice
1 c. shredded jack cheese
2 fresh chopped tomatoes (you can use canned)
2 cloves fresh garlic, minced
1 tsp. salt
pepper to taste
crushed tortilla chips
mix all ingredients except crushed tortilla chips. place mixture in a 9"x13" sprayed pan, top with crushed tortilla chips. Bake at 350 for 25 to 30 min. until bubbly.
3 oz. cream cheese
1/2 c. sour cream
1 can of cream of chicken soup 1 can of green chilies
3 c. chicken, chopped and cooked
3 c. cooked rice
1 c. shredded jack cheese
2 fresh chopped tomatoes (you can use canned)
2 cloves fresh garlic, minced
1 tsp. salt
pepper to taste
crushed tortilla chips
mix all ingredients except crushed tortilla chips. place mixture in a 9"x13" sprayed pan, top with crushed tortilla chips. Bake at 350 for 25 to 30 min. until bubbly.
Meat Balls (from everyones wedding reception)
1 (12 oz.) bottle chili sauce
1 Tbsp. lemon juice
1 (10 oz.) jar grape jelly
1 tbsp. soy sauce
2 Tbsp. brown sugar
Heat all ingredients. Pour over cooked meat balls (Can be frozen and put in crock pot and cooked). Then put on stove top or in crock pot until heated through.
1 Tbsp. lemon juice
1 (10 oz.) jar grape jelly
1 tbsp. soy sauce
2 Tbsp. brown sugar
Heat all ingredients. Pour over cooked meat balls (Can be frozen and put in crock pot and cooked). Then put on stove top or in crock pot until heated through.
shredded chicken breast
Chicken breast, bone in and skin on with ribs (you can use boneless skinless)
1 teaspoon olive oil
rub chicken with oil and place on a baking shet. Bake at 325 for 1 1/2 hours. Internal meat temp. should be 180. Turn off oven but wait 10 to 15 min. before removing from oven. When cooled, remove skin, bone and shred with two forks.
I love this recipe....you will never boil or nuke your chicken again.
1 teaspoon olive oil
rub chicken with oil and place on a baking shet. Bake at 325 for 1 1/2 hours. Internal meat temp. should be 180. Turn off oven but wait 10 to 15 min. before removing from oven. When cooled, remove skin, bone and shred with two forks.
I love this recipe....you will never boil or nuke your chicken again.
chile con queso
1 1/2 cups green chiles
1/2 cup diced fresh tomato
1/2 cup diced onion
1/2 cup diced celery
2 teaspoons Tex-Mex Spice (recipe on this blog)
1 cup chicken broth
1 pound American cheese, cubed
In a saucepan, combine all ingredients except cheese. Bring to a light simmer and gently cook for about 5 min. Turn heat down and add the cheese. Simmer until cheese is melted. Add water if it's to thick or more cheese if it's too thin. For extra spicy queso, reduce green chiles to 1 cup and add 1/2 cup of diced fresh serronos or jalapenos
1/2 cup diced fresh tomato
1/2 cup diced onion
1/2 cup diced celery
2 teaspoons Tex-Mex Spice (recipe on this blog)
1 cup chicken broth
1 pound American cheese, cubed
In a saucepan, combine all ingredients except cheese. Bring to a light simmer and gently cook for about 5 min. Turn heat down and add the cheese. Simmer until cheese is melted. Add water if it's to thick or more cheese if it's too thin. For extra spicy queso, reduce green chiles to 1 cup and add 1/2 cup of diced fresh serronos or jalapenos
Tex-Mex spice
3 tablespoon plus 2 teaspoons ground cumin
3 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon ground black pepper
3 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon ground black pepper
Potato Topper
1/2 cup butter, softened
1/2 cup sour cream
1 cup cheddar cheese, shredded
2 Tbsp. green onions, chopped
3 slices bacon, cooked until crisp. and crumbled
Mix butter and sour cram. Fold in cheese, onion, and bacon. Serve at room temperature on baked potatoes. 4-6 servings
1/2 cup sour cream
1 cup cheddar cheese, shredded
2 Tbsp. green onions, chopped
3 slices bacon, cooked until crisp. and crumbled
Mix butter and sour cram. Fold in cheese, onion, and bacon. Serve at room temperature on baked potatoes. 4-6 servings
Squirrel Bars
1/2 cup peanut butter
1/3 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs, beaten
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
6 oz. chocolate chips
Mix together first four ingredients. Add eggs and vanilla. Stir in flour and baking powder. Spread mixture in a greased 9"x13" pan. Sprinkle chips on top Bake 3 minutes at 350. Take out and marbelize. return to oven for another 18-20 minutes. Cool and cut into bars to serve. Serves 8-10
1/3 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs, beaten
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
6 oz. chocolate chips
Mix together first four ingredients. Add eggs and vanilla. Stir in flour and baking powder. Spread mixture in a greased 9"x13" pan. Sprinkle chips on top Bake 3 minutes at 350. Take out and marbelize. return to oven for another 18-20 minutes. Cool and cut into bars to serve. Serves 8-10
Stuffed spud soup
2 lbs. frozen hash browns, thawed (you can use boiled and shredded potatoes)
1/2 cup butter
1/2 cup chopped green onion
1 (10 oz.) can cream of chicken soup
salt and pepper to taste
3-4 cups Half 'n' Half or milk
1 cup shredded cheddar cheese
parsley flakes or chopped chives for garnish
Saute onion in butter. Add soup, half 'n' half and potatoes. Stir in cheese and heat gently. Serves 8-10
1/2 cup butter
1/2 cup chopped green onion
1 (10 oz.) can cream of chicken soup
salt and pepper to taste
3-4 cups Half 'n' Half or milk
1 cup shredded cheddar cheese
parsley flakes or chopped chives for garnish
Saute onion in butter. Add soup, half 'n' half and potatoes. Stir in cheese and heat gently. Serves 8-10
Crispy chicken taquitos
makes 4-5 servings
3-5 pieces Rotissere chicken, shredded
1/2 cup pepper jack cheese
salt, pepper, garlic powder to taste
14-16 corn tortillas
Mix chicken, cheese and seasoning fill and roll corn tortillas
fry. serve with guacomole.
3-5 pieces Rotissere chicken, shredded
1/2 cup pepper jack cheese
salt, pepper, garlic powder to taste
14-16 corn tortillas
Mix chicken, cheese and seasoning fill and roll corn tortillas
fry. serve with guacomole.
Easy hot fudge sauce
1 (14 ounce) can sweetened condensed milk
4 (1 ounce) squares semisweet chocolate (or use same amount of semi sweet chocolate chips)
2 tablespoons butter (don't substitute)
1 teaspoon vanilla extract
In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low hat until chocolate is melted. Remove from the heat; stir in vanilla.
4 (1 ounce) squares semisweet chocolate (or use same amount of semi sweet chocolate chips)
2 tablespoons butter (don't substitute)
1 teaspoon vanilla extract
In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low hat until chocolate is melted. Remove from the heat; stir in vanilla.
Just Like Winger's Sticky Fingers and Freakin' Amazing Sauce
Sauce:
Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce)
3/4 c. brown sugar
2 Tbsp. water
Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves. That is it for the sauce.
(Mix with a little bit of ranch to make creamy amazing dressing).
Fry chicken fingers. Pour sauce over and toss untill chicken is covered. Serve with Ranch or blue cheese dressing.
Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce)
3/4 c. brown sugar
2 Tbsp. water
Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves. That is it for the sauce.
(Mix with a little bit of ranch to make creamy amazing dressing).
Fry chicken fingers. Pour sauce over and toss untill chicken is covered. Serve with Ranch or blue cheese dressing.
Refried Beans Without the Refry
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons black pepper
1/8 teaspoons cumin
9 cups water
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons black pepper
1/8 teaspoons cumin
9 cups water
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Starla's Mom's Wassil
1 1/2 cups sugar
1 quart water
Boil for 10 min.
Add:
2 whole cloves
4 cinnamon sticks
4 whole all spices
Cover and let stand for 1 hour
Remove spices and add:
3 cups orange juice
2 cups lemonade
2 quarts apple cider
heat and serve. makes about a gallon
1 quart water
Boil for 10 min.
Add:
2 whole cloves
4 cinnamon sticks
4 whole all spices
Cover and let stand for 1 hour
Remove spices and add:
3 cups orange juice
2 cups lemonade
2 quarts apple cider
heat and serve. makes about a gallon
Zuppa Toscana
3 cans (14 oz.) chicken broth
2 cups whipping cream
red pepper flakes (to taste)
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled)
4-5 cups kale
3 to 4 scrbbed and cut into slices or small chunks (skins on)
1 garlic glove, minced
1 lb. Johnsonville mild Italian sausage (remove casing and brown)
Put all except potatoes into pot and simmer until kale is almost tender then add potatoes cook untill potoatoes are done.
2 cups whipping cream
red pepper flakes (to taste)
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled)
4-5 cups kale
3 to 4 scrbbed and cut into slices or small chunks (skins on)
1 garlic glove, minced
1 lb. Johnsonville mild Italian sausage (remove casing and brown)
Put all except potatoes into pot and simmer until kale is almost tender then add potatoes cook untill potoatoes are done.
Yummy Buttermilk Pancakes
2 cups all purpose flour
2 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/4 cup vegetable oil
Mix dry ingredients. Add wet ingredients mix together lightly (mixture will be lumpy). Add more buttermilk if needed.
Cook Makes 10-12 pancakes.
2 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/4 cup vegetable oil
Mix dry ingredients. Add wet ingredients mix together lightly (mixture will be lumpy). Add more buttermilk if needed.
Cook Makes 10-12 pancakes.
Favorite Chicken Marinade (WW)
1/4 cup soy sauce
1/3 cup mayonaise (FF or light is fine) (2 PointsPlus)
4 teaspoons white vinegar
1 large clove garlic, minced (I always use more, I love garlic)
Mix all ingredients; marinade chicken for 20 min. then grill.
That is it....I love, love, love this chicken.
TOTAL PointsPlus: 2 (for entire marinade)
1/3 cup mayonaise (FF or light is fine) (2 PointsPlus)
4 teaspoons white vinegar
1 large clove garlic, minced (I always use more, I love garlic)
Mix all ingredients; marinade chicken for 20 min. then grill.
That is it....I love, love, love this chicken.
TOTAL PointsPlus: 2 (for entire marinade)
Monday, February 28, 2011
Cilantro Ranch dip (WW)
1 package Ranch buttermilk mix
2 c. FF mayo (10 Points Plus)
2 tomatillos
1 jalapeno
1 bunch cilantro
2 cloves garlic
juice of 1 lime
blend in blender, serve with veggies
TOTAL RECIPES= 10 PointsPlus
2 c. FF mayo (10 Points Plus)
2 tomatillos
1 jalapeno
1 bunch cilantro
2 cloves garlic
juice of 1 lime
blend in blender, serve with veggies
TOTAL RECIPES= 10 PointsPlus
Rain Water dressing (WW)
1 1/2 c. white vinegar
1/2 c. water
1 tsp. salt
2/3 c. splenda
Stir let veggies marinate....cucumbers, onions, bell pepper, tomatoes etc.
Total PointsPlus=0
1/2 c. water
1 tsp. salt
2/3 c. splenda
Stir let veggies marinate....cucumbers, onions, bell pepper, tomatoes etc.
Total PointsPlus=0
oriental green beans (WW)
1 1/2 lbs fresh green beans, trimmed (or you can use the fresh frozen ones)
3 T. soy sauce
1 T. toasted sesame oil (4 PointsPlus)
1 tsp. splenda
6 cloves garlic, minced
cook green beans until just tender. While green beans are cooking mix soy sauce oil and splenda set aside. Drain beans; set aside. Spray pan cook garlic (just a little don't brown or it will get bitter) add green beans; cook 2 min. Add soy sauce mixture cook 1-2 min. or until most lizuid is obsorbed.
TOTAL PointsPlus=4
3 T. soy sauce
1 T. toasted sesame oil (4 PointsPlus)
1 tsp. splenda
6 cloves garlic, minced
cook green beans until just tender. While green beans are cooking mix soy sauce oil and splenda set aside. Drain beans; set aside. Spray pan cook garlic (just a little don't brown or it will get bitter) add green beans; cook 2 min. Add soy sauce mixture cook 1-2 min. or until most lizuid is obsorbed.
TOTAL PointsPlus=4
Sweet and Sour Chicken (WW)
1 c. water
1/2 c. white vinegar
1 c. splenda
2 Tbls. ketchup (1 PointsPlus)
1 Tbls. soy sauce
chicken breast (boneless, skinless 1 PointPlus per ounce)
Bake 350 for 1 hour
Thicken sauce with corn starch if desired (1 PointsPlus per Tablespoon)
Marinade TOTAL PointsPlus=1 (plus cornstarch)
1/2 c. white vinegar
1 c. splenda
2 Tbls. ketchup (1 PointsPlus)
1 Tbls. soy sauce
chicken breast (boneless, skinless 1 PointPlus per ounce)
Bake 350 for 1 hour
Thicken sauce with corn starch if desired (1 PointsPlus per Tablespoon)
Marinade TOTAL PointsPlus=1 (plus cornstarch)
Teriyaki Sauce (WW)
equal parts splenda and La choy soy sauce
add garlic, ginger, and green onion. Marinade meat in sauce then bake till almost done and then through on the bar-B. Yummo
TOTAL PointsPlus= 0 for marinade (count meat accordingly)
add garlic, ginger, and green onion. Marinade meat in sauce then bake till almost done and then through on the bar-B. Yummo
TOTAL PointsPlus= 0 for marinade (count meat accordingly)
Bubble up pizza casserole
2 tsp onion powder
16 oz canned tomato sauce (4 PointsPlus)
1/2 tsp basil
1/3 tsp garlic powder
1 tsp italian seasoning
12 oz pillsbury grand biscuits (5 PointsPlus/each or 40 PointsPlus per tube)
2 c. part skim mozzerella cheese (2 PointsPlus/ounce= 32 PointsPlus for 16oz)
16 oz uncooked lean hamburger (7% fat) (16 PointsPlus)
any veggies
1/ preheat oven to 350. In skillet, brown meat. Stir in onion powder, tomato sauce, basil garlic and Italian seasoning. Add quartered biscuits, add any veggies you want,Stir gently untill biscuits and veggies are covered with sauce. Spoon into 9x13 sprayed pan. Bake 25 min then sprinkle w/ cheese and bake 10 min more (until biscuits are done). Let stand 5 min. Serves 8
16 oz canned tomato sauce (4 PointsPlus)
1/2 tsp basil
1/3 tsp garlic powder
1 tsp italian seasoning
12 oz pillsbury grand biscuits (5 PointsPlus/each or 40 PointsPlus per tube)
2 c. part skim mozzerella cheese (2 PointsPlus/ounce= 32 PointsPlus for 16oz)
16 oz uncooked lean hamburger (7% fat) (16 PointsPlus)
any veggies
1/ preheat oven to 350. In skillet, brown meat. Stir in onion powder, tomato sauce, basil garlic and Italian seasoning. Add quartered biscuits, add any veggies you want,Stir gently untill biscuits and veggies are covered with sauce. Spoon into 9x13 sprayed pan. Bake 25 min then sprinkle w/ cheese and bake 10 min more (until biscuits are done). Let stand 5 min. Serves 8
Key lime pie (WW)
1 Ready Crust Reduced fat graham cracker crust (24 PointsPlus)
1 Pkg (4 serving) sugar free lime-jello
1/4 c. boiling water
2 (6 oz.) containers key lime light yogurt (4 PointsPlus)
1 (8 oz.)container FF cool whip
In large bowl dissolve jello in boiling water. Stir in yogurt with whisk. Fold in cool whip. Put in crust. Fridge overnight or at least 2 hours. You can make this with any flavor jello, just match the yogurt flavor.
TOTAL PointsPlus= 28
1 Pkg (4 serving) sugar free lime-jello
1/4 c. boiling water
2 (6 oz.) containers key lime light yogurt (4 PointsPlus)
1 (8 oz.)container FF cool whip
In large bowl dissolve jello in boiling water. Stir in yogurt with whisk. Fold in cool whip. Put in crust. Fridge overnight or at least 2 hours. You can make this with any flavor jello, just match the yogurt flavor.
TOTAL PointsPlus= 28
Vegetable Burritos (WW)
1 zucchini, sliced
1 red bell pepper, chopped
1/4 c. canned black beans, drained and rinsed (1 PointsPlus)
1/4 c. salsa
opt. 1/4 c. lowfat cheddar cheese (1 PointsPlus/ounce)
put zucchini and pepper in pan with 2 tbls water, cook till crisp tender. Stir in beans and salsa cook 1 to 2 min. more.
serve in tortilla
TOTAL PointsPlus=1 PointsPlus (add cheese and tortilla PointsPlus accordingly)
1 red bell pepper, chopped
1/4 c. canned black beans, drained and rinsed (1 PointsPlus)
1/4 c. salsa
opt. 1/4 c. lowfat cheddar cheese (1 PointsPlus/ounce)
put zucchini and pepper in pan with 2 tbls water, cook till crisp tender. Stir in beans and salsa cook 1 to 2 min. more.
serve in tortilla
TOTAL PointsPlus=1 PointsPlus (add cheese and tortilla PointsPlus accordingly)
Blueberry pancakes (WW)
2 parts Krusteaz blueberry pancake mix (12 PointsPlus/ 1 cup)
1 part wheat bran (3 PointsPlus/1 cup)
add enough water to make desired consistancy.
1 part wheat bran (3 PointsPlus/1 cup)
add enough water to make desired consistancy.
Whole Wheat Waffles
2 c. whole wheat flour
1 c. white flour
1 c. bran
1 c. egg sub.
4 c. buttermilk
1/3 c. whiped butter (70 cal. a tbls)
4 egg whites beaten
1 tsp. baking soda
2 tsp. baking powder
1 Tablespoon splenda
1 tsp salt
beat egg whites till stiff set aside. Mix dry ingredients add buttermilk, egg sub. and butter mix till just blended--fold in beaten egg whites.
1 c. white flour
1 c. bran
1 c. egg sub.
4 c. buttermilk
1/3 c. whiped butter (70 cal. a tbls)
4 egg whites beaten
1 tsp. baking soda
2 tsp. baking powder
1 Tablespoon splenda
1 tsp salt
beat egg whites till stiff set aside. Mix dry ingredients add buttermilk, egg sub. and butter mix till just blended--fold in beaten egg whites.
Shrimp cocktail sauce
Ketchup
lemon juice
horseradish
adjust amounts to taste. I love this simple cocktail sauce, delish!
lemon juice
horseradish
adjust amounts to taste. I love this simple cocktail sauce, delish!
Easy chicken tortilla soup (WW)
1/2 c. bell pepper, diced
1/2 c. med yellow onion, diced
1/2 tsp. cumin
2 cans chicken broth
1 c. frozen corn
cooked or grilled chicken breast (as much or little as you want) (boneless, skinless=1 PointsPlus/ounce)
1 1/2 c. salsa
Saute bell pepper and onion. Add the rest of the ingredients. Simmer and serve.
Garnish with cilantro, grated cheese, sour cream, lime wedges, tortilla chips whatever your little heart desires.
TOTAL PointsPlus based on amount and type of chicken added.
1/2 c. med yellow onion, diced
1/2 tsp. cumin
2 cans chicken broth
1 c. frozen corn
cooked or grilled chicken breast (as much or little as you want) (boneless, skinless=1 PointsPlus/ounce)
1 1/2 c. salsa
Saute bell pepper and onion. Add the rest of the ingredients. Simmer and serve.
Garnish with cilantro, grated cheese, sour cream, lime wedges, tortilla chips whatever your little heart desires.
TOTAL PointsPlus based on amount and type of chicken added.
Jell-O 1-2-3 Dessert (WW)
This recipe comes from the side of the Jell-O packages. It is surprisingly good...and insanely low in everything (calories and nutritional value). It just isn't filling at all...just something to satisfy a sweet tooth. I LOVE the peach!
3/4 c. boiling water
1 small package Jell-O (0 PointsPlus)
ice cubes
1/2 c. cold water
1/2 c. lite or fat free Cool-Whip, thawed (2 PointsPlus)
Dissolve the Jell-O in the boiling water and pour into a blender. Add ice to the cold water until measuring 1 1/4c, then add to the blender and blend for 30 seconds. Fold in Cool-Whip and refrigerate until set.
TOTAL POINTSPLUS=2 (for the entire recipe)
3/4 c. boiling water
1 small package Jell-O (0 PointsPlus)
ice cubes
1/2 c. cold water
1/2 c. lite or fat free Cool-Whip, thawed (2 PointsPlus)
Dissolve the Jell-O in the boiling water and pour into a blender. Add ice to the cold water until measuring 1 1/4c, then add to the blender and blend for 30 seconds. Fold in Cool-Whip and refrigerate until set.
TOTAL POINTSPLUS=2 (for the entire recipe)
Egg Rolls (WW)
1/2 lb. Hamburger (super lean,raw weight) (8 PointsPlus)
2 c. cabbage, shredded
2 c. carrots, shredded
1 onion chopped
garlic, minced
soy sauce
1/4 c. egg substitute (1 PointsPlus)
opt. salt, garlic, splenda, pepper to taste
20 egg roll skins (2 PointsPlus/each)
mix all put 1/4 c. mixture in 20 egg roll skins. Spray frying pan with pam brown egg rolls. (you can add water at this point and steam 2-5 min. with lid on if you like, I don't) cook till done.
Mixture TOTAL PointsPlus= 9 (add egg roll skins accordingly)
2 c. cabbage, shredded
2 c. carrots, shredded
1 onion chopped
garlic, minced
soy sauce
1/4 c. egg substitute (1 PointsPlus)
opt. salt, garlic, splenda, pepper to taste
20 egg roll skins (2 PointsPlus/each)
mix all put 1/4 c. mixture in 20 egg roll skins. Spray frying pan with pam brown egg rolls. (you can add water at this point and steam 2-5 min. with lid on if you like, I don't) cook till done.
Mixture TOTAL PointsPlus= 9 (add egg roll skins accordingly)
Glop (WW)
I know, the name sounds gross, and it looks even worse, but it is seriously pretty good stuff, and way low-cal.
26 oz. salsa (0 PointsPlus)
1 lb. extra lean ground turkey (16 PointsPlus)
24 oz. fat free cottage cheese (9 PointsPlus)
1 c. cooked rice (5 PointsPlus)
Cook the ground turkey, then add the cottage cheese, rice, and salsa until heated through.
Serve hot or cold.
TOTAL POINTS PLUS=30
Makes 17 servings (1/2c./each)=2 Points Plus/serving
26 oz. salsa (0 PointsPlus)
1 lb. extra lean ground turkey (16 PointsPlus)
24 oz. fat free cottage cheese (9 PointsPlus)
1 c. cooked rice (5 PointsPlus)
Cook the ground turkey, then add the cottage cheese, rice, and salsa until heated through.
Serve hot or cold.
TOTAL POINTS PLUS=30
Makes 17 servings (1/2c./each)=2 Points Plus/serving
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