Kat's Kitchen and Korner

Discussion in 'Chit-Chat' started by kat2220, Nov 6, 2005.

  1. kat2220

    kat2220 Super Moderator Staff Member

    Anyone have an interest is sharing recipies? Hints, household hints, shopping stuff, food, etc?

    I'll start with an easy cookie recipie.


    With the holidays coming theses are fast, good & easy. Good to let kids and grand kids help make.


    EASY CAKE MIX COOKIES

    1 cake mix [any flavor]
    2 eggs
    1/3 cup oil
    1/4 cup water
    Chopped Nut, Cho. Chips, raisins, cranberries ect: can be added to any kind.
    Directions:
    1: Using a hand mixer, mix cake mix and wet ingredients together until smooth.
    2: Mix in the add-ins last, and stir by hand.
    3: Place teaspoonfuls on cookie sheet .
    4: Bake 10 min. at 350 degrees

    Combinations that can be used:
    White, Yellow or Chocolate, you can add 1/2 cup peanut butter & 4 Tbsp. brown sugar. {chopped nuts And or cho.chips
    Spice Cake: add 1 cup oatmeal, 4 Tbsp. Brown Sugar & 1 tasp. Cinnamon.
    Lemon I use just plain
     
  2. kat2220

    kat2220 Super Moderator Staff Member

    Southern Apple Cake

    "Southern Apple Cake

    "Ingredients:

    1/2 c. chopped pecans
    2 1/2 c. finely chopped apples, such as Granny Smith
    1/2 c. butter, softened
    1 c. sugar
    1 egg
    1 tsp. baking soda
    1/4 tsp. salt
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1/2 tsp. vanilla
    1 c. all purpose flour

    HOT CARAMEL SAUCE:

    1/2 c. butter
    1 c. brown sugar
    1/2 tsp. salt
    1 tsp. vanilla
    1/2 c. evaporated milk

    Directions:

    In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9" round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger. Serve with Hot Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. remove from heat and whisk in vanilla and milk. Serve warm sauce over cake.
    Serves 8.
     
  3. kat2220

    kat2220 Super Moderator Staff Member

    Keep this on the Fridge

    Did You Know That?

    Drinking two glasses of Gatorade can relieve headache pain almost immediately -- without the unpleasant side effects caused by traditional "pain relievers."

    Did you know that Colgate toothpaste makes an excellent salve for burns.

    Before you head to the drugstore for a high-priced inhaler filled with mysterious chemicals, try chewing on a couple of curiously strong Altoids peppermints.
    They'll clear up your stuffed nose.

    Achy muscles from a bout of the flu? Mix 1 Tablespoon of horseradish in 1 cup of olive oil. Let the mixture sit for 30 minutes, then apply it as a massage oil,
    for instant relief for aching muscles.

    Sore throat? Just mix 1/4 cup of vinegar with 1/4 cup of honey and take 1 tablespoon six times a day. The vinegar kills the bacteria.

    Cure urinary tract infections with Alka-Seltzer. Just dissolve two tablets in a glass of water and drink it at the onset of the symptoms. Alka-Seltzer begins
    eliminating urinary tract infections almost instantly -- even though the product was never been advertised for this use.

    Honey remedy for skin blemishes... Cover the blemish with a dab of honey and place a Band-Aid over it. Honey kills the bacteria, keeps the skin sterile, and
    speeds healing. Works overnight.

    Listerine therapy for toenail fungus... Get rid of unsightly toenail fungus by soaking your toes in Listerine mouthwash. The powerful antiseptic leaves
    your toenails looking healthy again.

    Easy eyeglass protection... To prevent the screws in eyeglasses from loosening, apply a small drop of Maybelline Crystal Clear nail polish to the threads of the screws before tightening them.

    Coca-Cola cure for rust... Forget those expensive rust removers. Just saturate an abrasive sponge with Coca Cola and scrub the rust stain. The phosphoric acid in the coke is what gets the job done.

    Cleaning liquid that doubles as bug killer... If menacing bees, wasps, hornets, or yellow jackets get in your home and you can't find the insecticide, try a
    spray of Formula 409. Insects drop to the ground instantly.

    Smart splinter remover...just pour a drop of Elmer's Glue-All over the splinter, let dry, and peel the dried glue off the skin. The splinter sticks to the dried glue.

    Hunt's tomato paste boil cure...cover the boil with Hunt's tomato paste as a compress. The acids from the tomatoes soothe the pain and bring the boil to a head.

    Balm for broken blisters...To disinfect a broken blister, dab on a few drops of Listerine... a powerful antiseptic.

    Heinz vinegar to heal bruises... Soak a cotton ball in white vinegar and apply it to the bruise for 1 hour. The vinegar reduces the blueness and speeds up the
    healing process.

    Kills fleas instantly. Dawn dish washing liquid does the trick. Add a few drops to your dog's bath and shampoo the animal thoroughly. Rinse well to avoid
    skin irritations. Goodbye fleas.

    Rainy day cure for dog odor... Next time your dog comes in from the rain, simply wipe down the animal with Bounce or any dryer sheet, instantly making your
    dog smell springtime fresh.

    Eliminate ear mites... All it takes is a few drops of Wesson corn oil in your cat's ear. Massage it in, then clean with a cotton ball. Repeat daily for 3 days. The oil soothes the cat's skin, smothers the mites, and accelerates healing.

    Quaker Oats for fast pain relief....It's not just for breakfast anymore! Mix 2 cups of Quaker Oats and 1 cup of water in a bowl and warm in the microwave for 1
    minute, cool slightly, and apply the mixture to your hands for soothing relief from arthritis pain.
     
  4. TexasRaceLady

    TexasRaceLady Plank Owner Contributor

    Crab Strata

    4 tablespoons buttler or margarine
    4 cups unseasoned croutons
    2 cups shredded cheddar cheese
    2 cups milk
    8 eggs, beaten
    1/2 teaspoon dry mustard
    1/2 teaspoon seafood seasoning
    Salt and pepper to taste
    1 pound crabmeat

    1. Preheat oven to 325. Melt butter in 11x7 baking dish, making sure dish is coated. Spread croutons over melted butter and set aside.

    2. Combine milk, eggs, dry mustard, seafood seasoning, salt and pepper -- mix well. Pour egg mixture over cheese in dish. Sprinkle with crabmeat. Bake 50 minutes or until mixture is set. Let dish stand about 5 minutes before serving.
     
  5. kat2220

    kat2220 Super Moderator Staff Member

    From Glenda:

    "Homemade Jellied Cranberry Sauce"

    Makes 1 cup.

    1 cup sugar
    1 cup water
    1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

    Combine sugar and water in a medium saucepan. Bring to a boil;
    add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.
    Place a wire mesh strainer over a medium mixing bowl.
    Pour contents of saucepan into strainer.
    Mash cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left.
    Stir contents of bowl. Pour into serving container.
    Cover and cool completely at room temperature.
    Refrigerate until serving time.

    PER SERVING (2 Tablespoons): Calories 115(6%DV), Fat 0grams, Sodium 1mg(1%DV), Pot. 32mg(1%DV), Total Carb. 29grams(10%DV), Dietary Fiber 1gram(6%DV), Sugars 24grams, Calcium 1mg(1%DV), Vitamin C 5mg(7%DV), Iron 1mg(1%DV), Dietary Exchange: Fruit 2
     
  6. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Recipe
    1 pd.hamburger meat
    1 can of corn (drained)
    2 cans of diced tomaotes
    1 tsp. of sugar
    1 pk. of taco mix
    1 pk of cornmeal mix

    Brown hamburger meat, then
    Mix all together (except cornmeal)
    Pour into greased casserole dish.
    Mix cornmeal and pour over top
    Bake at 350 until cornbread is done.

    Note: You can add sharp cheddar chesse, peppers, or anything you would want.


    Cream Cheese and Peanut Butter Cookies
    Ingredients:
    8 ounces cream cheese
    1 pint heavy cream
    2 tablespoons sugar free peanut butter
    1 package sugar free instant pudding mix chocolate

    Directions:
    Cream the cream cheese then add remaining ingredients.

    Spoon onto a cookie sheet lined with parchment paper.

    Alternatively, you can spoon into a ziploc and cut off the corner. Use as a pastery bag to make the cookies resemble Hersey Kisses.
     
  7. kat2220

    kat2220 Super Moderator Staff Member

    Here's a snack mix the kid in all of us will enjoy.


    Post® Waffle Crisp Wicked Snack Mix

    "Delight your family tonight with this scrumptious dessert."

    Makes: 6 servings.
    =
    INGREDIENTS:
    4 cups POST WAFFLE CRISP Cereal
    1/2 cup PLANTERS Peanuts
    1/2 (15 oz) package raisins
    1/2 cup candy-coated milk chocolate candies
    2 Tbsp butter or margarine
    =
    DIRECTIONS:
    Mix cereal, peanuts and raisins in large bowl. Drizzle melted butter
    over cereal mixture; toss to coat well. Spread evenly in 15x10x1-inch
    baking pan.
    Bake at 350 ° F for 10 min.
    Cool.
    Mix in candy-coated milk chocolate candies.
    Store in tightly covered container.
     
  8. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    I'm printing these out. I love trying new things on my family. LOL
    Here's a couple more.

    PUMPKIN DUMP CAKE
    29 oz. can pure pumpkin
    3 eggs
    1 cup sugar
    1 tsp. salt
    3 tsp. cinammon
    1 can evaporated milk
    mix together in bowl, pour into greased cake pan.
    sprinkle yellow cake mix over top (dry mix).
    put 1 cup chopped pecans on top. drizzle evenly with 3/4 cup melted butter on top. bake at 35O for 5O min.


    Peanut Butter Cheese Cake Minis

    Crust:
    1 1/2 cups graham cracker crumbs
    4 tablespoons sugar
    1/4 cup (1/2 stick) butter, melted
    12 bite-size peanut butter cups
    Filling:
    2 (8-ounce) packages cream cheese, at room temperature
    1 cup sugar
    1/4 cup all-purpose flour
    1 teaspoon pure vanilla extract or almond extract
    2 eggs
    Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
    To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.
    Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.
     
  9. majestyx

    majestyx Administrator Staff Member

    Prep: 25 minutes Bake: 35 minutes
    Oven 450 degrees

    Buttermilk Chess Pie

    1 pastry for Single-Crust Pie
    1 1/2 cups sugar
    2 tablespoons cornmeal
    4 eggs
    1/2 cup buttermilk
    1/4 cup margarine or butter, melted and cooled
    1 tablespoon finely shredded lemon peel
    1/4 cup lemon juice
    1 teaspoon vanilla

    In a small mixing bowl stir together sugar and cornmeal. In a large mixing bowl beat the eggs with an electric mixer on high speed about 5 minutes or till thick and light colored. Add the sugar mixture; mix well. Gradually stir in buttermilk, melted margarine or butter, lemon peel, lemon juice, and vanilla. Mix well.

    Place pastry shell on the oven rack. Carefully pour the filling into the pastry shell. To prevent overbrowning, cover edge of pie with foil. Reduce oven temperature to 350* and bake for 25 minutes. Remove foil. Bake 10 to 15 minutes more or till a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage.
     
  10. kat2220

    kat2220 Super Moderator Staff Member

    Delicious Dip fro Veggies


    1 cup plain yogurt
    1 clove garlic, minced
    1/2 cup mayonnaise
    1 cup sharp cheddar cheese, granted
    1/4 cup Parmesan cheese, grated.

    Combine all ingredients and chill for about two hours before serving. Serve with variety of fresh veggies such as broccoli florets, baby asparagus, celery and carrot sticks, cucumber slices and any other of your favorite veggies. This dip is quick and easy and very tasty. Get creative with your veggies and offer a wide selection of choices.

    The Skinny: Use low fat yogurt, mayo and cheeses.
     
  11. kat2220

    kat2220 Super Moderator Staff Member

    Potato Rolls

    Potato Rolls

    4 cups all-purpose flour
    1 tsp. salt
    2 Tbsp. baking powder
    1 cup butter, cut into pieces
    1 cup cooked, mashed potato
    1 cup buttermilk
    1 Tbsp. sugar

    Combine flour, salt and baking powder. Add butter and mix until crumbly. Add remaining ingredients and mix well. Place dough on a floured surface and roll out to 1/2 inch thick. Cut rolls with round cookie cutter and place on a greased cookie sheet. Bake at 400 degrees for about 15 minutes or until lightly browned. These go great with the main course.

    The Skinny: Not much room for improvement. Don't substitute for the buttermilk...it is necessary to get the proper result with this recipe
     
  12. kat2220

    kat2220 Super Moderator Staff Member

    Mexican-Style Stuffed Peppers
    For convenience, you can assemble these pretty peppers ahead of time and bake them later.
    SERVINGS 6
    PREP 15 min.
    COOK 50 min.
    TOTAL 65 min.

    INGREDIENTS:
    6 medium green or sweet red pepper
    1 pound lean ground beef
    1/3 cup chopped onion
    1/3 cup chopped celery
    3 cups cooked rice
    1-1/4 cups salsa, divided
    1 tablespoon chopped green chilies
    2 teaspoons chili powder
    1/4 teaspoon salt
    1 cup (4 ounces) shredded reduced-fat Mexican blend cheese

    DIRECTIONS:
    Cut tops off peppers and discard; remove seeds. In a Dutch oven or large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside. In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers.

    Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Add 1/4 cup water to dish. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted. Yield: 6 servings.
     
    kymartin6 likes this.
  13. kat2220

    kat2220 Super Moderator Staff Member

    "COUNTRY CRUST POT PIE"

    1 fryer chicken, cooked and boned (can use left over turkey)
    1 c. chicken broth
    1 can cream of celery or mushroom soup
    1 c. flour
    1/2 c. melted butter
    1 c. milk

    Cut up chicken and place in buttered casserole dish. Mix broth and soup and pour it over the chicken.
    (I sometimes add a can of corn or peas to chicken, sometimes both, but make sure to drain the veggie).
    Mix flour, butter and milk and pour this mixture over top.
    Bake at 350 degrees for 45 minutes to 1 hour (until crust is golden brown).
    Serves about 6. Can double recipe and use larger casserole dish.
     
    kymartin6 likes this.
  14. BobbyFord

    BobbyFord Resident Gearhead Contributor

    CHRISTMAS FRUIT CAKE RECIPE
    1 cup water
    1 cup sugar
    4 large eggs
    8oz mixed nuts
    1tsp salt
    Juice of 1 lemon
    2 cups dried Fruit
    1 tsp baking Soda
    1 Bottle Whisky
    METHOD
    Sample the Whisky to check quality. Take a large bowl. Check Whisky again, to
    be sure it is of the highest quality.
    Pour one level cup and drink. Repeat.
    Turn on electric mixer, beat one cup of butter in a large fluffy bowl.
    Add one tsp. of sugar and beat again. Make sure the whisky is still OK.
    Cry another tup. Turn on the mixer. Break two eggs and add to the bowl
    and chuck in the dried fruit. Mis on the turner. If the fried druit gets
    stuck in the beaterers, pry it loose with a drewscriver. Sample the
    Whisky to check for tonsiscency.
    Next sift two cups of salt, or something. Who cares?
    Check the Whisky.
    Now sift the lemon juice and strain your nuts. Add one tablespoon of
    sugar of something. Whatever you can find. Grease the oven.
    Turn the cake tine to 350 degrees.
    Don't forget to beat off the turnerer. Throw the bowl out of the window.
    Check the Whisky again and go to bed.
     
  15. kat2220

    kat2220 Super Moderator Staff Member

    WHITE CHOCOLATE FUDGE

    8 oz cream cheese, softened
    4 C powdered sugar
    1-1/2 tsp. vanilla
    12 oz White chocolate
    3/4 C chopped walnuts

    Cream together cream cheese, sugar and vanilla until smooth. Melt chocolate in a double boiler, then stir into cream cheese mixture. Fold in walnuts and spread into a greased 8"x8" baking pan. Chill until ready to serve and cut into squares.
     
  16. kat2220

    kat2220 Super Moderator Staff Member

    "EggNog Pie"

    2 cups eggnog
    1 env. Knox gelatine
    2 T. of water
    1 T. of sugar
    2 tsp. rum flavoring
    1 tsp. almond flavoring
    1/8 tsp. salt
    2 cups Cool Whip
    1 Graham Cracker Pie Crust

    Heat eggnog but DO NOT boil.

    Soften Knox gelatine in water. Add to eggnog. Add sugar, rum flavoring, almond flavoring and salt.Beat slightly.Fold in Cool Whip; pour into pie shell and refrigerate.
     
  17. kat2220

    kat2220 Super Moderator Staff Member

    Corn Pudding MMMMM GOOD!!!

    This is perfect for Corn lovers, any time of year, but I love it during the Holiday Season!

    1 ( 8 1/2 oz ) box Jiffy Corn Muffin mix
    1 ( 16 oz ) can Whole Kernel Corn with juice
    1 ( 16 oz ) can of Cream Corn
    1 stick of melted butter or margarine
    1 cup sour cream
    2 eggs


    Mix all ingredients until blended.Pour into big flat baking dish sprayed with no stick spray like Mazzola or Pam (I like the butter flavored ones). Bake uncovered at 350 for 45-50 minutes or until lightly browned.

    *NOTE...IF you use a Pyrex or other glass type baking dish, you may need to adjust oven temp lower by 25 degrees.
     
  18. kat2220

    kat2220 Super Moderator Staff Member

    THIS IS SO EASY AND DELICIOUS!

    Honey Glazed Ham
    Â
    Would you like to serve your party guests a honey-glazed ham without the name brand price tag? This marvelous concoction of corn syrup, honey and butter will do the trick on a spiral-cut ham from your grocery store.
    Â
    Ingredients:
    5 pounds ready-to-eat ham
    1/4 cup whole cloves
    1/4 cup dark corn syrup
    2 cups honey
    2/3 cup butter (PLEASE USE REAL BUTTER)
    Â
    Directions:
    Preheat oven to 325° F (165° C). Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
    Yield: 12 servings
     
  19. kat2220

    kat2220 Super Moderator Staff Member

    Monkey Bread

    Preheat oven to 350

    4 cans of the buttermilk biscuits ( cut each piece into 4 smaller pieces)
    1 1/3 cup of sugar
    1 1/3 tablespoon of cinnamom
    1 tsp. vanilla
    1 1/3 stick of butter

    Mix the sugar and cinnamon together in a bowl. Roll each of the small pieces of dough in the mixture and toss into a greased bundt pan.

    Heat up the butter on medium heat
    When melted, add the remainder of the sugar mixture and the vanilla.
    Stir constantly until mixture begins to boil. Continue stirring constantly for approx. 1 ½ minutes. Pour this mixture over the dough and bake for ½ hour.

    Let sit for a few minutes, flip onto a large plate and ENJOY!!!!

    THIS STUFF IS SOOOOO NUMMY!
     
  20. kat2220

    kat2220 Super Moderator Staff Member

    From Glenda:

    "Marinated Carrot Salad"

    Yield 4 servings

    2/3 lbs carrots, sliced or whole baby carrots
    1/3 can (10-3/4 ounces) tomato soup
    1/3 cup Equal Spoonful
    1/3 medium onion, chopped
    1/3 green bell pepper, chopped
    ¼ cup wine vinegar
    0.17 cup vegetable oil or olive oil
    1/3 tsp Worcestershire sauce
    1/3 tsp salt
    1/3 tsp ground black pepper
    1/3 tsp Dijon mustard

    Boil carrots until tender; drain
    Combine remaining ingredients in small bowl.
    Pour over carrots; mix well.
    Refrigerate, covered, at least 12 hours to allow flavors to blend.
     
  21. kat2220

    kat2220 Super Moderator Staff Member

    From Shirley:

    "Simple Peanut Butter Cookies"

    It's always great to make a memory with your kids. Let them press out cookies with a fork.

    INGREDIENTS:

    1 1/4 cups flour, sift or stir before measuring
    1/2 teaspoon salt
    1 teaspoon baking powder
    1/2 cup shortening
    1/2 cup peanut butter
    1/2 cup granulated sugar
    1/2 cup light brown sugar, packed
    1/2 teaspoon vanilla
    1 egg

    PREPARATION:

    Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
    Bake peanut butter cookies at 375° for about 10 to 12 minutes.
     
  22. kat2220

    kat2220 Super Moderator Staff Member

    "Baskin Robbin's Turtle Pie"

    1 Chocolate Cookie Crumb Pie Crust
    1 qt. Baskin-Robbins Pralines and Cream Ice Cream
    1 cup Caramel Sauce
    1 cup Pecans

    Allow ice cream to sit out long enough to soften,
    but do not let it melt! Spread ice cream into crust.
    Top with Caramel topping, and pecans.
     
  23. kat2220

    kat2220 Super Moderator Staff Member

    SUPER BOWL BROWNIES

    1 package supreme brownie mix the one with a chocolate syrup pouch
    1/4 cup water
    1/3 cup vegetable oil
    3 eggs slightly beaten
    Football shaped cookie cutter, 3 1/2 x 2 inches
    1 tub creamy chocolate ready to spread frosting
    1 tube of white cake decorating frosting or 1/2 cup white chocolate baking chips
    1 tablespoon milk
    1 tablespoon butter or margarine
    Heat oven to 350°. Line a rectangular baking pan, 13 x 9 x 2 inches, with wax paper or parchment paper, letting paper hang 2 inches over short ends of pan. Spray wax paper with cooking spray.
    In a medium bowl stir brownie mix, chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, for about 1 hour.
    Remove brownies from pan, using wax paper to lift. Cut brownies into football shapes, using the cookie cutter. If the cutter sticks to the brownie you may need to dip the cutter into a little flour, gently blowing off the excess flour before cutting. Frost footballs with the chocolate frosting.
    Place baking chips, milk and butter in small microwavable bowl. Microwave uncovered on Medium High 70% for 1 minute; stir. Microwave about 10 seconds longer or until chips are melted. Pour melted chips into a small zip lock bag. Pock a very small hole into the corner of the bag and then drizzle melted chips over frosting to look like football laces. Makes 11 or 12 brownies.
     
  24. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Thanks to PhoenixPIRfan.

    1 dozen corn tortillas
    Canola or corn oil
    1 1/2 lbs chicken breasts ( bone-in or boneless)
    1 can of 10 oz medium enchilada sauce
    1 can of 10 oz mild enchilada sauce
    10 oz mild cheddar cheese, shredded
    2 oz sharp cheddar cheese, shredded
    1 TBL black olives, sliced
    1/4 cup onion, chopped

    heat a frying pan and add enough oil to just cov er the bottom. Fry each tortilla on each side for just about 3 seconds. Stack between paper towels. Boil chicken breasts for about 30 minutes, let cool a little bit and shred.

    Preheat oven to 350

    Combine the sauces ina large bowl, but put about 1/3 cup in a shallow dish. Dip an enchilada shell into the sauce, place on a flat surface and fill with shredded chicken, cheese, and oloives. Roll and place seam side down in an ungreased baking pan/dish. Complete one layer and enough sauce to cover cover tops of enchilada. Complete another layer and use rest of sauce to cover those enchiladas. Top with leftover cheese, olives, and onion. Bake about 20 minutes at 350. Should be good for at least four nice servings.
     
  25. kat2220

    kat2220 Super Moderator Staff Member

    From Shirley:

    "Twelve (or more) ways to Tuna Casserole"

    Tuna casserole is, likely, the ultimate in American food. It's not hamburgers, no, it's not meatloaf, and it's definitely not apple pie. The French invented apple pie, after all, and the Viennese probably developed the precursor to meatloaf. They eat hamburgers everywhere.

    But tuna, mixed with noodles, cheese and one of a variety of canned or frozen vegetables: that's got to be America's very own. Tuna casserole is to America what cassoulet is to the French: every homey cook has her own recipe, one of endless variations on a common theme (a blueprint, if you will).

    Every tuna casserole has one thing in common: Tuna. Let's say, for the sake of argument, two cans of the stuff - that's 12 ounces, or 1 1/2 cups, or about 350g. And let's say every casserole is cooked in a three-quart casserole dish, in a 400F oven for 25 minutes. For most of these recipes, you can basically follow my aforementioned tuna casserole blueprint; I'll point out differences in procedure along the way.

    1. Ultra-retro. Tuna, 8 ounces curly noodles, 1 cup frozen green peas, basic cheese sauce made with cheddar, top with Ritz-type crackers crushed and mixed with 2 tbsp melted butter.

    2. Sarah's blueprint casserole. Tuna, 8 ounces orzo pasta, 1 cup frozen spinach, basic cheese sauce made with mozzarella, top with potato chips crushed and mixed with 2 tbsp melted butter.

    3. Tuna cheese bake from The Casserole Cookbook. Tuna, 4 cups cooked rice, 1 cup frozen corn, 1 cup frozen peas, basic cheese sauce made with sharp cheddar, top with pie crust or puffed pastry.

    4. California style. Tuna, 8 ounces rotini pasta, 1 cup chopped black olives, 1 cup frozen asparagus spears, basic white sauce made without cheese, toss in 1/2 cup feta cheese, top with bread crumbs mixed with 2 tbsp melted butter.

    5. Little Italy. Tuna, 8 ounces spaghetti, 1/2 cup oil-cured olives, basic cheese sauce made with parmesan or asiago, 1 cup diced tomatoes, top with more parmesan cheese.

    6. Tuna primavera. Tuna, 8 ounces penne, 1 cup blanched fresh green beans, 1 cup blanched fresh chopped asparagus, basic cheese sauce made with mozzarella, 1 cup fresh diced tomatoes, top with bread crumbs mixed with 2 tbsp melted butter.

    7. Thank you for Tuna. Tuna, 4 cups cooked rice, 1 cup frozen green beans, 1/4 cup cranberry sauce, 2 cups chicken or turkey gravy, top with fried onions or cubes of bread.

    8. Chinatown. Tuna, 4 cups cooked rice, 1 cup frozen green beans, 1 cup frozen corn, two tablespoons soy sauce mixed with 1 1/2 cups chicken broth and 1 tablespoon cornstarch, top with crispy Asian noodles.

    9. Pad Tuna. Tuna, 8 ounces wide noodles, 1 cup frozen green peas, 1 cup frozen corn, bamboo shoots, 1/2 cup spicy Ponzu sauce, top with crushed peanuts.

    10. Tuna Nicoise Casserole. Tuna, 8 ounces penne, 1/2 cup chopped roasted red peppers, 1/2 cup chopped black olives, 1 cup frozen green beans, 1/2 cup olive oil, 1/2 cup crumbled feta cheese, top with bread crumbs mixed with melted butter.

    11. Lolita Davis' Family recipe. Tuna, eight ounces noodles or rice, one condensed soup can each, cream of chicken, cream of mushroom, one can of peas and carrots, one small can of evaporated milk, add three soup cans of water, six oz of grated sharp cheese, baked for 25-30 minutes at 350 F.

    12. Another one is...The South Will Rise Again and Make Tuna Casserole. Tuna, eight ounces linguine, 1 cup frozen corn, 1 can sliced black olives, 1 jar red pimientos, basic cheese sauce made with yellow cheese, lots of paprika, 1/4 tsp garlic powder, and 2 ounces cream cheese, top with white bread, crumbled. No, really, this was amazing.
     
  26. Kahne-Krazy

    Kahne-Krazy Guest

    Coconut Macaroons

    3/4 cup of sugar
    2 1/2 cups of shredded unsweeted coconut
    2 egg whites
    1 teaspoon vanilla extract
    A Pinch Of Salt


    Preheat oven to 350. Combine all ingredients in a large bowl and mix well will rubber spatula.

    Use a non stick baking sheet, Wet your hands and make small piles of miixture each about 1 to 2 tablespoons about one inch apart. Bake until light brown about 15 minutes. Remove and let cool for about 30 minutes.

    Enjoy, Beth
     
  27. kat2220

    kat2220 Super Moderator Staff Member

    SHRIMP TETRAZZINI

    INGREDIENTS:
    2 tablespoons margarine
    1 medium onion, chopped
    8 ounce package fresh mushrooms, sliced
    1/2 pound fresh shrimp, shelled and deveined
    8 ounces vermicelli, cooked and drained
    1/4 cup flour
    1/4 cup mayonnaise
    2 cups milk
    1/4 cup sherry or white wine
    1/3 cup grated Parmesan cheese

    DIRECTIONS:
    Heat oven to 350 degrees. In skillet, melt margarine. Sauté
    onion and mushroom until tender. Add shrimp and cook just until
    it turns pink. Remove shrimp from skillet. Combine with
    vermicelli in large bowl. Add flour, mayonnaise and salt to
    skillet. Gradually add milk and wine, stir constantly until
    mixture is thick and comes to a boil. Continue boil and stir for
    1 minute. Add mixture to vermicelli and shrimp. Turn into
    1 1/2 quart casserole. Sprinkle with Parmesan cheese and bake
    about 30 minutes.

    YIELD: 4 Servings
     
  28. kat2220

    kat2220 Super Moderator Staff Member

    Marble Fudge 3/4 cup peanut butter, divided 1/4 cup butter, softened 1/4 cup corn syrup 1/2 teaspoon vanilla 1 cup icing sugar 1/4 cup chocolate chips, melted In small mixer bowl, beat together 1/2 c peanut butter, butter, corn syrup and and vanilla. Stir in icing sugar until well blended. Melt chocolate chips in measuring cup in the microwave or in a small pot on the stove and stir in 1/4 c peanut butter. Gently stir this mixture slightly back into the peanut butter for a marble effect. Pour into a small pie plate or pan and refrigerate until set. Keep in refrigerator. Cut into
    squares.
     
  29. kat2220

    kat2220 Super Moderator Staff Member

    Microwave Candy Bar Fudge 1/2 cup margarine or butter 1/3 cup unsweetened cocoa powder 1/4 cup packed brown sugar 1/4 cup milk 3-1/2 cups sifted powdered sugar 1 teaspoon vanilla 30 vanilla caramels 1 tablespoon water 2 cups unsalted peanuts 1/2 cup semisweet chocolate pieces 1/2 cup milk chocolate pieces Line a 9x9x2-inch pan with foil, extending over edges; set aside.
    In a microwave-safe bowl micro-cook margarine or butter, uncovered, on 100% power (high) for 45 seconds to 2 minutes or till melted. Stir in cocoa powder, brown sugar, and milk. Cook, uncovered, on high for 1-1/2 to 2-1/2 minutes or till mixture comes to a boil, stirring once. Stir again. Cook for 1 minute more. Stir in powdered sugar and vanilla. Spread into pan. In a glass bowl combine caramels and the water. Cook, uncovered, on 50% power (medium) 3-1/2 to 5 minutes or till melted, stirring once. Stir in nuts; spread over fudge. In a 2-cup glass measure cook chocolate on medium for 2 to 3 minutes or till melted, stirring once. Spread atop caramel. Chill till chocolate is firm. Remove from pan; cut into squares. Serve at room temperature. Store in refrigerator. Makes 64 pieces.
     
  30. Sassy

    Sassy Guest

    CORNBREAD SALAD

    2 (8 1/2-oz.) pkgs. cornbread mix
    1 (4-oz.) can chopped green chilies, undrained
    1/8 tsp. ground cumin
    1/8 tsp. dried oregano
    1 c. ranch dressing
    1 c. sour cream
    2 (15-oz.) cans pinto beans, rinsed and drained
    2 (15 1/4-oz.) cans whole kernel corn, drained
    3 med. tomatoes, chopped
    1 c. chopped green peppers
    1 c. chopped green onions
    10 bacon strips, cooked and crumbled
    2 c. shredded cheddar cheese

    Prepare cornbread according to package directions. Stir in chilies, cumin and oregano. Spread in a greased 8-inch baking pan. Bake according to package directions. Cool. In a small bowl, combine sour cream and dressing. Set aside. Crumble half of the cornbread into a large glass bowl/dish. Layer with half of the beans, ranch dressing mixture, corn, tomatoes, green pepper, onions, bacon and cheese in that order. Repeat layers. Cover and refrigerate for 2 hours. Yield 12 servings.

    This is really good too!!
     
  31. kat2220

    kat2220 Super Moderator Staff Member

    "BBQ" Meatballs

    Barbecued Meatballs

    1 to 2 lbs. ground beef
    2 tsp. Worcestershire sauce
    2/3 c. evaporated milk
    1 envelope dry onion soup mix

    Sauce:
    2 c. ketchup
    1 c. brown sugar, packed
    1 tbsp. Worcestershire sauce

    Mix beef, 2 teaspoons Worcestershire sauce,
    evaporated milk and soup mix.
    Shape into balls the size of walnuts.
    Broil 4 inches from broiler
    for 12 minutes or until done.
    Turn if necessary to keep from burning.

    Mix sauce ingredients
    and boil 10 minutes.
    Pour over meatballs in crockpot
    turned on low.

    Makes about 50 meatballs.
     
  32. kat2220

    kat2220 Super Moderator Staff Member

    THIS IS SOOOOO NUMMY!!!!!

    Grilled Pizza on Portobello Crust





    Posted by Tiffany at recipegoldmine.com 9:45:58am 9/16/03

    2 roasted red, yellow or green bell peppers (or a combination
    of them; you can use roasted peppers purchased from the deli
    case or bottled roasted peppers if you wish)
    1 tablespoon vegetable or olive oil
    1 small red onion, halved, thinly sliced
    1 garlic clove, finely chopped
    1/4 teaspoon dried oregano, preferably Mexican
    Salt to taste
    6 medium portobello mushroom caps, about 4 inches in diameter
    3/4 cup any flavor Grilling Sauce
    1 cup shredded cheese, such as Monterey jack or mozzarella
    2 to 3 tablespoons chopped fresh cilantro

    Cut the roasted peppers into 1/4-inch wide strips; cut the strips in half.

    Heat the oil in a small skillet until hot. Add the onion slices and sauté until golden, about 5 minutes. Add the garlic and oregano; cook 1 minute. Stir in the pepper strips and remove from the heat. Season with salt.

    Preheat a gas grill to medium or prepare a charcoal fire, letting coals burn until covered with gray ash and medium-hot.

    Remove the stems from the mushroom caps and reserve for another use. Wipe the mushroom caps clean with a damp towel. Spoon about 2 tablespoons of the sauce on the underside of the caps. Distribute some of the roasted pepper mixture over the sauce. Place on the grill then cover the grill and cook until mushroom cap is golden and tender, about 5 minutes. Sprinkle the caps with the cheese; re-cover the grill and cook until the cheese is melted, usually 2 to 4 minutes.

    Serve immediately sprinkled with the cilantro.

    Makes 6 servings.

    Variation: You can substitute 6 small Boboli pizza crusts for the mushroom caps.
     
  33. kat2220

    kat2220 Super Moderator Staff Member

    Subject: Handi Hints - General 1


    > Preventing Dust Mites
    >
    > Keep the inside of your house as dry as possible because dust mites
    > thrive and grow in humid conditions. Window fans can draw dust and dirt
    > inside. To help prevent dust from getting inside, turn on the air
    > conditioning to help. Look for air purifiers with hepa filters because
    > they can help to remove air particles.
    > ------------------
    > If Your Dog Gets Skunked
    >
    > Use this formula to get rid of the stink. Mix together the following
    > ingredients: 1 quart of three-percent hydrogen peroxide, 1/4 cup of
    > baking soda and 1 teaspoon of mild dishwashing detergent (be sure it
    > doesn't contain ammonia or bleach). Work this solution into your dog's
    > coat, but keep it away from your pet's ears or eyes. Bathe with a mild
    > pet shampoo. Rinse well.
    > -----------------------
    > Cleaning Irons
    >
    > Update: In newer iron models, vinegar is no longer recommended for
    > cleaning because many of these irons are made of different metals. Some
    > manufacturers suggest using a baking soda and water paste or commercial
    > cleaners to clean the sole plate. Others suggest alternating tap and
    > distilled water in the steam compartment to avoid a buildup. It's
    > important to read the directions.
    > ---------------------
    > Removing Window Decals
    >
    > First try vinegar. Put several coats over the decal and let remain on it
    > for several minutes. The decal may wash right off, but if it doesn't,
    > apply a petroleum-based prewash spray to do the job.
    > -----------------------
    > Water Ring on Marble
    >
    > If you notice this on the surface, use a marble-polishing powder (tin
    > oxide) to remove it. If you put glasses on marble, use coasters to
    > prevent this problem.
    > -------------------------
    > Nontoxic Pest Control
    >
    > Make a mixture of half powdered boric acid with half sugar, cornmeal or
    > flour. Wherever you see insects crawling - most likely in cracks or
    > crevices, near baseboards or the refrigerator - sprinkle this in the
    > area. It will do the job of getting rid of them.
    > NOTE: Do not let your children or pets eat this.
    > -----------------------------
    > Need More Storage in Your Bedroom?
    >
    > Use the space underneath your bed. You can buy flat, rolling, plastic or
    > cardboard containers to hold out-of-season clothes or extra linens. This
    > will open up more space in the closet.
    > -------------------------------
    > Need to Freshen a Smoky Room?
    >
    > Soak a cotton ball in peppermint oil and put inside a jar with a lid.
    > Remove the lid to let oil permeate the room and lessen the smoke smell.
    >
    > --------------------------------
    > Car Mats Dirty?
    >
    > If plastic or rubber floor mats need a good cleaning, remove them from
    > the car. Scrub with a mixture of half vinegar and half water. Rinse well
    > and air dry before returning to vehicle.
    > ---------------------------------
    > Aromatic Reading
    >
    > To make reading a book really relaxing, put a drop or two of essential
    > oils, such as orange, peppermint or lavender, on the cold light bulb of
    > the reading lamp. When the light bulb heats, the scent will be activated
    > and move through the room.
    > ----------------------------------
    >
    >
     
  34. kat2220

    kat2220 Super Moderator Staff Member

    Rio Grande Meat Loaf

    1/2 cup chopped onion
    1/2 cup chopped green bell pepper
    1/3 cup chopped fresh cilantro
    2 T minced seeded jalapeno pepper
    1 teaspoon salt
    2 teaspoons ground cumin
    2 teaspoons chili powder
    1/2 teaspoon black pepper
    4 taco shells, finely crushed (about 1-1/2 ounces)
    2 large egg whites, lightly beaten (I used 1 large whole egg)
    3 large garlic cloves, minced
    1 (15-oz) can black beans, rinsed and drained
    2 pounds ground round
    Cooking spray (optional)
    3/4 cup bottled salsa

    Preheat oven to 375 F. Combine first 12 ingredients in a large bowl;
    crumble beef over vegetable mixture, and stir until well-blended. Pack
    meat mixture into a 9x5-inch loaf pan coated with cooking spray, if
    using. Bake at 375 F for 1 hr or until a meat thermometer registers 160
    F (mine took about 10 mins longer). Let stand 10 mins.Remove meat loaf
    from pan; top with salsa. Cut loaf into 16 slices.

    Makes 8 (2-slice) servings.

    Per serving: 237 cal., 6.5 g fat (3 g sat. fat), 30.3 g protein, 13.5 g
    carb, 2.6 g fiber, 65 mg chol., 576 mg sod

    NOTE: Serve leftover crumbled meat loaf in taco shells; top with
    lettuce, chopped tomato and shredded cheese.
     
  35. kat2220

    kat2220 Super Moderator Staff Member

    Watching that weight?



    Breakfast Egg Bake
    Egg substitute equivalent to 12 eggs
    1 pound fresh mushrooms -- sliced
    1 cup chopped onions
    1 tablespoon margarine
    1/4 pound thin-sliced ham -- chopped
    1/2 can fat-reduced cream of mushroom soup 1/4 cup water 1 cup shredded
    Cheddar cheese
    Preheat oven to 350 degrees. Sauté the mushrooms and onions in
    margarine; set aside. Mix the soup with water; set aside. Spray a 9- by
    12-inch casserole dish with non-stick spray. Layer egg substitute, onion
    and mushrooms, soup and ham. Repeat layers until used up. Top with
    cheese. Bake at 350 degrees until cheese is melted and the dish is hot
    and set all of the way through -- about 30 mns. 6 servings. Weight
    Watcher points calculated @ 7 Comments: The dish may be baked ahead,
    refrigerated, and reheated at breakfast. It will take about 40 mins to
    reheat.Nutritional Analysis Per Serving: Cals 270; Fat (grams) 14;
    Percent cals from fat 46; Percent polyunsat 10; Percent saturated 23;
    Percent monounsat 13; Chol (milligrams) 31; Sod (milligrams) 710;
    Protein (grams) 26; Carb (grams) 10; Fiber (grams) 0.
    ________
    Eggs Benedict POINTS® value 3 Servings 2 2 large egg(s)
    2 slices Canadian-style bacon
    1 Thomas' Light Multi-Grain English Muffin 1 cup spinach
    Fill a 1-quart microwave safe bowl half full with water. Crack the eggs
    into it and poke a hole in the yolks with a toothpick. Microwave on high
    for 1-1 1/2 mins until the whites are set and the yolks are still soft.
    In the meantime, brown the bacon for a minute on the stove (or microwave
    to heat) and toast the muffin. Top each muffin half with 1/2 cup
    spinach, slice of canadian bacon, one egg and one Tablespoon of
    Hollandaise sauce (see recipe below).
    ==========
    Hollandaise Sauce POINTS® value 0
    Servings 16 NOTE: 1 T = 0 Points;2 T=1 Point 1 1/2 Tbsp cornstarch
    1/2 tsp dry mustard
    2/3 cup 1% low-fat milk
    2 Tbsp Egg Beaters Egg Beaters
    2 1/2 Tbsp fresh lemon juice
    2 tsp reduced-calorie margarine
    1/8 tsp table salt
    Combine cornstarch and mustard in a microwave safe bowl.Whisk in milk
    and egg substitute. Microwave one min (high), stir well and continue to
    microwave until thickened, stirring every thirty secs.Whisk in lemon
    juice, margarine, and salt. Makes about one cup (approx 16 tablespoons).
    ________
    Broccoli and Cheddar Quiche POINTS® 5
    Servings 8
    6 oz pie crust, 9-inch, refrigerated
    2 tsp olive oil
    1/2 cup red onion(s), chopped
    1 1/4 cup part-skim ricotta cheese
    1 cup low-fat shredded cheddar cheese
    1 large egg(s)
    2 large egg white(s)
    1 Tbsp Dijon mustard
    1 tsp dried oregano
    1/2 tsp table salt
    1/4 tsp black pepper, freshly ground
    10 oz frozen chopped broccoli, thawed and well-drained 1 Tbsp grated
    Parmesan cheese
    Preheat oven to 375ºF. Press pie crust into bottom and up sides of a
    9-inch,removable
    bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.To
    make filling, heat oil in a small skillet over medium heat. Add onion
    and sauté until soft, about 3 mins. Transfer onion to a large bowl and
    add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano,
    salt and pepper; mix well and fold in broccoli. Spoon mixture into
    prepared crust and level surface with a wooden spoon; sprinkle with
    Parmesan cheese.Bake until a knife inserted near center comes out clean,
    about 35 to 40 mins.Let stand 10 mins before slicing into 8 pieces.
    ________
    Shrimp and Egg Flower Soup Servings 4
    Better than takeout, this fast Cantonese-style menu works both for
    weeknight dining and impromptu entertaining. Drizzle the egg into the
    soup while stirring to create "flowers
    2 tablespoons cornstarch
    2 tablespoons water
    5 cups fat-free, less-sodium chicken broth 1 tablespoon dry sherry
    1 tablespoon low-sodium soy sauce
    1 1/2 teaspoons grated peeled fresh ginger 1 teaspoon dark sesame oil
    2 cups (4 ounces) presliced mushrooms
    1 cup shredded carrot
    1 cup frozen petite peas, thawed
    3/4 pound medium shrimp, peeled and deveined, cut lengthwise 2 large
    eggs, lightly beaten
    1/4 cup thinly sliced green onions
    Combine cornstarch and water in a small bowl, stirring with a whisk.
    Combine cornstarch mixture, broth, sherry, soy sauce, ginger, and oil in
    a large saucepan. Bring to a boil. Add mushrooms and carrot; cook 2
    mins. Add peas and shrimp; cook 3 mins or until shrimp are done. Remove
    from heat. Slowly drizzle egg into broth mixture, stirring constantly.
    Stir in onions.Yield: 4 servings (serving size: 2 cups) CALS 226(23%
    from fat); FAT 5.7g (sat 1.4g,mono 1.3g,poly 1.1g); PROTEIN 26.7g; CHOL
    235mg; CALCIUM 104mg; SOD 841mg; FIBER 4g; IRON 4.1mg; CARB 15.6g
    ________
    Bacon, tomato, & cheese strata
    5 points per serving - makes 8 servings
    1 tsp canola oil
    2 onions, thinly sliced
    8 slices turkey bacon, chopped
    1 large tomato, chopped
    2 cups fat-free milk
    3 large eggs
    3 egg whites
    1/2 tsp salt
    1/2 tsp dried thyme
    16 slices lite wheat bread, cut into 1/2-inch cubes 6 ounces reduced fat
    jarisberg cheese, shredded (I used 2% sharp cheddar instead) Spray a 9 x
    13 inch baking dish with nonstick spray.Heat the oil in a large nonstick
    skillet, then add the onions & bacon. Saute until the onions are
    softened, about 8 mins. Remove from the heat; stir in the tomato.Whisk
    together the milk, eggs, egg whites, salt, and thyme in a bowl until
    blended. Arrange half the bread cubes in the baking dish; top with half
    the
    onion mixture & half the cheese. Pour half the milk mixture over the
    cheese. Repeat with remaining bread, onion mixture, cheese, & milk
    mixture. Cover & chill at least 1 hr or overnight. Preheat oven to 350,
    then bake uncov`ered until puffy & golden & a knife inserted in the
    center comes out clean, about an hr. Let stand 5 mins before serving
    ________
    Hashbrown Breakfast Casserole Points 4
    Serves 4
    2 cups hash browns, frozen - Ore-Ida
    1 cup cheddar cheese, lowfat
    1 small onions
    1 cup spinach
    8 oz deli-style fat free ham slices approx 4% fat 8 oz mushrooms
    2 cups Egg Beaters® 99% egg substitute
    Chop onion, spinach and mushrooms and saute in a pan until soft.Spray
    9x9 casserole with Pam. Layer 1 cup hashbrowns, half the onion mix, half
    the cheese, and repeat.Whisk together eggs and egg beaters. Pour over
    layers.Bake at 400F for 45 mins to an hr, until firm.Per Serving: 203
    Cals; 2g Fat (10.6% cals from fat); 29g Protein; 14g Carb; 2g Dietary
    Fiber; 36mg Chol; 1129mg Sod. Exchanges: 3 1/2 Lean Meat; 1 Vegetable.
    ________
    Eggnog Pie
    8 servings = 3 pts each
    6 servings = 4 pts each
    1/4 cup light butter
    1/2 cup sugar
    1/2 cup Egg Beaters® 99% egg substitute or egg whites 1 cup lowfat
    eggnog
    1 tsp rum extract
    1/4 cup self-rising flour
    Beat butter and sugar with electric mixer until light and fluffy. Add
    eggs and beat well. Add eggnog, rum extract, and flour, beating well.
    Stir in coconut.Pour mixture into a lightly greased 9" pieplate.Bake at
    350 for 35 mins. or until set. Cool completely before cutting.
    _________
    Farmer´s Casserole 12 servings
    (Pts have been figured at 3 and at 4 per serving- you might want to
    check for yourself)
    3 c frozen shredded hash brown potatoes
    ¼ c shredded cheese
    1 c diced fully cooked ham or Canadian bacon ¼ c sliced green onion 1
    c liquid egg substitute (or 4 eggs, beaten) 12 oz can evaporated milk
    ¼ t pepper
    1/8 t salt
    Preheat oven to 350ºF. Spray 2 qt baking dish with nonstick spray.
    Arrange potatoes evenly in bottom of dish. Sprinkle with cheese, ham,
    and onion. In medium bowl, combine eggs, milk, pepper, and salt. Pour
    over potato mixture. Bake, uncovered, for 40-45 mins, or until the
    center appears set. Let stand 5 mins
    ________
    Chicken Fried Rice 3 POINTS Servings 6
    Chopsticks are optional for this lightened-up Chinese favorite. For a
    burst of color, toss in any leftover veggies you have in the fridge. 2
    serving cooking spray (5 one-second sprays per serving) 4 large egg
    white(s)
    1/2 cup scallion(s), chopped, green and white parts 2 medium garlic
    clove(s), minced
    12 oz uncooked boneless, skinless chicken breast(s), diced 1/2 cup
    carrot(s), diced
    2 cup cooked brown rice, regular or instant, kept hot 1/2 cup frozen
    green peas, thawed
    3 Tbsp low-sodium soy sauce
    Coat a large nonstick skillet with cooking spray and set pan over
    medium-high heat. Add egg whites and cook, until scrambled, stirring
    frequently, about 3 to 5 mins. Remove from pan and set aside.Offheat,
    recoat skillet with cooking spray and place back over medium high heat.
    Add scallions and garlic; sauté 2 mins.Add chicken and carrots;
    sauté until chicken is golden brown and cooked through, stirring
    frequently, about 5 mins.Stir in reserved egg whites, cooked brown rice,
    peas and soy sauce; cook until heated through, about 1 min. Yields about
    1 cup per serving. Chef's Tips We renovated Chicken Fried Rice by:Using
    egg whites instead of whole eggs to reduce the dish´s fat and calorie
    content.Sautéing onions and chicken in cooking spray in a nonstick
    pan, instead of in oil.Using brown rice instead of white rice for a
    nutrient and fiber boost.
    __________
    Lemon Buttermilk Pie
    Original recipe called for a pre-made pie shell. I made a pastry crust
    recipe from CL to cut down on the Healthy Units. I used the juice from 2
    lemons and the zest from one as I wasn't sure if it would be lemony
    enough. I was concerned since it didn't seem to want to set, but as it
    cooled, it set nicely. Magazine suggested serving with strawberries on
    top, but warned to not put them on until ready to serve as it could
    cause the delicate filling to collapse.
    Pastry Crust
    1 cup all-purpose flour -- divided
    3 tablespoons ice water
    1/2 teaspoon cider vinegar
    1 tablespoon powdered sugar
    1/4 teaspoon salt
    1/4 cup vegetable shortening
    Pie filling
    1 1/2 cups sugar
    1 cup buttermilk
    1 tablespoon flour
    2 whole eggs
    2 whole egg yolks
    1/2 teaspoon vanilla
    Minced zest and juice of 1 lemon
    Preheat oven to 350°.Lightly spoon flour into a dry measuring cup;
    level with a knife. Combine 1/4 cup flour, ice water, and vinegar,
    stirring with a whisk until well-blended Combine 3/4 cup flour, sugar,
    and salt in a bowl; cut in shortening with a pastry blender or 2 knives
    until mixture resembles coarse meal. Add slurry; toss with a fork until
    flour mixture is moist. Gently press mixture into a 4-inch circle on
    heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough,
    still covered, into a 12-inch circle; freeze 10 mins. Remove 1 sheet of
    plastic wrap; let stand 1 min or until pliable. Fit dough, plastic-wrap
    side up, into a 9-inch pie plate or a 9-inch round removable bottom tart
    pan. Remove plastic wrap. Press the dough against bottom and sides of
    pan. Fold edges under or flute decoratively. Lemon Buttermilk Pie
    continued...
    Whisk all pie ingredients together in a large bowl until blended. Pour
    into pie shell and place on a baking sheet. Bake until filling is just
    set, yet still a bit jiggly, 40-50 mins. Remove from oven and cool to
    room temp.Per Serving: 249 Cals; 7g Fat (26.5% cals from fat); 4g
    Protein; 42g Carb; trace Dietary Fiber; 81mg Chol; 92mg Sod Exchanges:
    1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbs
    ________
    Corn Pudding Servings 8
    If you use frozen corn, thaw it before adding it to the recipe. If
    you can't find fresh chives, chop the green part of green
    onions.Comments: I made this with thawed frozen corn. I used the
    equivalent of 1 tsp. dried thyme and will probably use a little less
    next time. I used a blend of skim milk and fat-free half and half
    because it's what I had and added approx. 2 Tbsp. reduced fat shredded
    cheddar. None of my changes had any significant impact on the HUs.
    3 cups corn kernels (about 6 ears)
    1/4 cup chopped fresh chives
    1 tablespoon chopped fresh thyme
    3/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper 1 1/2 cups 1% low-fat milk
    1/2 cup egg substitute
    2 tablespoons 1/3-less-fat cream cheese
    1 large egg, lightly beaten
    Cooking spray
    Preheat oven to 350°.Combine corn, chives, thyme, salt, and pepper in
    a medium bowl. Combine milk, egg substitute, cream cheese, and egg in a
    medium bowl. Add the milk mixture to the corn mixture, and stir well to
    combine. Pour the corn mixture into an 11 x 7-inch baking dish coated
    with cooking spray. Bake at 350° for 55 mins or until top of pudding
    is golden brown.NUTRITION PER SERVING
    CALS 113(32% from fat); FAT 4.1g (sat 1.3g,mono 1.1g,poly 1.4g); PROTEIN
    6.5g; CHOL 31mg; CALCIUM 80mg; SOD 308mg; FIBER 1.7g; IRON 0.8mg; CARB
    14.4g

    You may be a nobody to most people. What really matters is being
    somebody to everybody who's somebody to you.
     
  36. kat2220

    kat2220 Super Moderator Staff Member

    "Upside-Down Meat Pie"

    Ingredients:

    1 Lb. ground beef
    1/2 c. chopped celery
    1/2 c. onion
    1/4 c. chopped green pepper
    1 can condensed tomatoe soup
    1 tsp. prepared mustard
    1 1/2 c. biscuit mix
    1/3 c. cold water
    3 slices (about 3 ounces) process cheese, cut in half diagonally

    Directions:

    In 10" oven-proof skillet, brown beef and cook celery, onion, and green pepper until tender (use shortening if necessary).
    Stir to seperate meat; drain well.
    Stir in soup and mustard.
    Combine biscuit mix and water; roll or pat dough into a circle slightly smaller than skillet.
    Spread meat mixture evenly in skillet; top with biscuit dough.
    Bake at 450 degrees for 15 minutes or until browned. Turn upside down on plater.
    Top with cheese.
    Cut in wedges and serve.
    Serves 6
     
  37. kat2220

    kat2220 Super Moderator Staff Member

    "Pizza-Style Meatloaf" (D)

    Ingredients:

    1.) 1 teaspoon extra-virgin olive oil
    2.) 1 medium onion, sliced
    3.) 1 red or yellow bell pepper, sliced
    4.) 4 ounces mushrooms, sliced
    5.) 1/4 cup chopped fresh basil
    6.) 1 pound lean ground beef
    7.) 1 clove garlic, minced
    8.) 1/3 cup seasoned (Italian-style) breadcrumbs
    9.) 1/3 cup 1% milk
    10.)1/2 teaspoon salt, or to taste
    11.)1/2 cup prepared marinara sauce
    12.)1/4 cup shredded sharp Cheddar cheese

    Preparation:

    Preheat oven to 400 degrees F. Coat a 12-inch pizza pan with cooking spray and place it on a large baking sheet with sides.
    Heat oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms and basil; cook, stirring, until softened, about 10 minutes.
    Meanwhile, combine beef, garlic, breadcrumbs, milk and salt in a large bowl. Mix well.
    Transfer the meat mixture to the prepared pan. With dampened hands, pat into a 10-inch circle. Top with marinara sauce. Spoon the vegetable mixture over the sauce and sprinkle with cheese.
    Bake until the meat is browned and the cheese has melted about 30 minutes. Drain off any fat. Cut into wedges and serve. Yield: 6 Servings.

    Nutritional Information Per Serving (1/6 of recipe):
    Calories: 217, Fat: 10 g, Cholesterol: 11 g,
    Protein: 19 g, Fiber: 2 g, Sodium: 427 mg
    Diabetic Exchanges: 1 Other Carbohydrate, 2-1/2 Lean Meat.
    Source: The Daily Diabetic Recipe Newsletter
     
  38. kat2220

    kat2220 Super Moderator Staff Member

    THIS IS SOOOOO NUMMY, and I made it tonight!

    3 or 4 boneless chicken breasts cubed
    1 clove garlic minced
    2 tsp ground ginger
    1 tablespoon light soy sauce (low in sodium)
    1 tablespoon hoisin sauce
    1 tablespoon sugar
    2 tablespoons water
    1 16 oz bag of frozen vegetables (your choice)

    Spray large skillet with non-stick cooking spray. Add
    chicken; cook and stir on medium-high heat until no longer
    pink (about 10 minutes).
    Combine garlic, ginger, soy sauce, hoisin sauce, sugar,
    and water in a small bowl then add to chicken. Stir for 2
    minutes. Add vegetables on top of chicken and cook until
    vegetables are tender. (Note: Add more water if you want
    more sauce.)

    Serve with steamed rice.
     
  39. kat2220

    kat2220 Super Moderator Staff Member

    EASY and delicious! Great for a Saturday or Sunday morning!



    Sour Cream Cinnamon Loaf Makes 1 loaf
    Vegetable oil cooking spray, for misting the loaf pan Flour, for dusting
    the loaf pan
    1 package (19.1 ounces) cinnamon swirl muffin mix (Duncan Hines)
    1 cup reduced-fat sour cream
    1 large egg
    1/4 cup pre-chopped pecans (optional)
    Place a rack in the center of the oven and preheat the oven to 350
    degrees.Lightly mist a 9-by-5-inch loaf pan with vegetable oil cooking
    spray, then dust it with flour. Shake out the excess flour. Set the loaf
    pan aside.Set aside the packets of cinnamon swirl and of topping mix
    from the muffin mix. Place the muffin mix, sour cream, egg, and 3
    tablespoons water in a large mixing bowl. Beat with an electric mixer on
    low speed for 20 secs. Stop the machine and scrape down the sides of the
    bowl with a rubber spatula. Increase the mixer speed to medium and beat
    1 min longer, scraping the side down again if necessary. The batter
    should be well combined and thick. Pour half to two-thirds of the batter
    into the prepared loaf pan.Knead the packet of cinnamon swirl with your
    fingers a few times, then open it and squeeze the contents evenly over
    the batter. With a rubber spatula, spread the remaining batter over the
    top. Place the pecans, if using, in a small bowl and stir in the topping
    mix. Sprinkle the topping over the loaf.Bake the loaf until it springs
    back when lightly pressed with a finger, 43 to 47 mins.Remove the loaf
    pan from the oven and place it on a wire rack to cool for 15 mins.Dust
    with confectioners' sugar. Then, run a long, sharp knife around the
    edges of the loaf and serve warm slices right from the pan, if you wish.
    ===========
     
  40. kat2220

    kat2220 Super Moderator Staff Member

    Cooking For Two


    Slow-Cooked Swiss Steak
    Perfect for busy spring days…the longer it cooks, the better it tastes
    1 tablespoon all-purpose flour
    1/4 teaspoon salt
    1/8 teaspoon pepper
    3/4 pound boneless beef top round steak, cut in half 1/2 medium onion,
    cut into 1/4-inch slices 1/3 cup chopped celery
    1 can (8 ounces) tomato sauce
    In a large resealable plastic bag, combine the flour, salt and pepper.
    Add beef; seal bag and shake to coat. Place onion in a 3-qt. slow cooker
    coated with nonstick cooking spray. Layer with the beef, celery and
    tomato sauce. Cover and cook on low for 8 hrs or until meat is tender.
    Yield: 2 servings. Nutritional Analysis: 1 serving equals 272 cals, 5 g
    fat (2 g sat fat), 96 mg chol, 882 mg sod, 13 g carb, 2 g fiber, 41 g
    protein. Diabetic Exchanges: 5 very lean meat, 2 vegetable, 1 fat.
    ==========
    Broccoli Rice Hot Dish
    With green broccoli, golden cheese and sweet red peppers, this bountiful
    bake has plenty of eye appeal...and it makes a tasty and satisfying
    meatless entree or side dish
    2 cups hot cooked rice
    3/4 cup shredded reduced-fat cheddar cheese 1/2 cup egg substitute
    3/4 teaspoon garlic salt
    FILLING:
    1 package (10 ounces) frozen chopped broccoli, thawed 4 ounces chopped
    fresh mushrooms
    1/2 cup chopped sweet red pepper
    1/2 medium onion, chopped
    1 cup egg substitute
    1/2 cup fat-free milk
    1/2 teaspoon onion salt
    1/2 teaspoon pepper
    1 cup (4 ounces) shredded reduced-fat cheddar cheese
    In a bowl, combine the rice, cheese, egg substitute and garlic salt.
    Press firmly into a 2-qt. baking dish coated with nonstick cooking
    spray. Bake at 375° for 10 mins. meanwhile, place the broccoli,
    mushrooms, red pepper and onion in a steamer basket over 1 in. boiling
    water in a saucepan. Bring to a boil; cover and steam for 5 mins or
    until crisp-tender.In a bowl, combine the egg substitute, milk, onion
    salt and pepper; stir in vegetables. Pour over crust. Sprinkle with
    cheese. Bake, uncovered, at 375° for 25-30 mins or until a knife
    inserted near the center comes out clean. Yield: 6 servings.
    Nutritional Analysis: One serving equals 226 cals, 7 g fat (5 g sat
    fat), 24 mg chol, 527 mg sodium, 23 g carb, 2 g fiber, 19 g protein.
    Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
    ==========
    Potato Soup
    2 cups diced potatoes
    1/2 cup diced celery OR 1/4 tsp. celery salt
    1/4 cup minced onion
    3/4 cup water
    1 tsp. salt
    1 cup milk
    1 tbsp. butter
    Dash of pepper
    Cook potatoes, celery and onion with salt in just enough water to barely
    cover. Cook over moderate heat until vegetables are tender. Mash
    vegetables slightly in liquid. Add milk and butter. Heat. Add pepper and
    celery salt if preferred. Makes 2 generous servings.
    ==========
    Wilted Spinach Salad
    2-1/2 cups torn fresh spinach
    1 green onion, chopped
    1 radish, chopped
    Dash salt
    Dash pepper
    2 bacon strips, diced
    1 tablespoon sugar
    1 tablespoon cider vinegar
    1-1/2 teaspoons lemon juice
    1/2 teaspoon cornstarch
    2 tablespoons water
    1 hard-cooked egg, chopped
    In a salad bowl, combine the spinach, onion, radish, salt and pepper;
    set aside.In a small skillet, cook bacon over medium heat until crisp.
    Using a slotted spoon, remove to paper towels. Drain, reserving 1
    tablespoon drippings. Combine the sugar, vinegar and lemon juice; stir
    into drippings. Cook and stir over low heat until sugar is dissolved.
    Combine cornstarch and water until smooth; add to skillet. Bring to a
    boil over medium heat; cook and stir for 1-2 mins or until
    thickened.Pour over spinach mixture and toss to coat. Top with bacon and
    hard-cooked egg. Yield: 2 servings.
    ===========
    Best Lemon Meringue Pie
    Here's a tart and tangy, tiny-enough-for-two pie that's proof good
    things still come in small packages!TIP: You can use a refrigerated
    prepared pie crust, but you won't use it all for this recipe
    1/2 cup all-purpose flour
    1/8 teaspoon salt
    2 tablespoons shortening
    2 tablespoons water
    FILLING:
    1/2 cup sugar
    2 tablespoons cornstarch
    1/8 teaspoon salt
    1/2 cup water
    2 egg yolks, beaten
    2 teaspoons butter
    2 tablespoons lemon juice
    1/4 teaspoon grated lemon peel
    MERINGUE:
    1 egg white
    1/4 teaspoon lemon juice
    1 tablespoon sugar
    In a small bowl, combine flour and salt; cut in shortening until mixture
    is crumbly. Gradually add water, tossing with a fork until a ball forms.
    Cover and refrigerate for 15 mins or until easy to handle.On a lightly
    floured surface, roll out pastry to fit a 5-in. pie plate. Transfer
    pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges.
    Line unpricked pastry shell with a double thickness of heavy-duty foil.
    Bake at 450° for 5 mins. Remove foil; bake 5 mins longer.Cool on a
    wire rack.For filling, in a small saucepan, combine sugar, cornstarch
    and salt. Gradually stir in water until smooth. Cook and stir over
    medium heat until thickened and bubbly. Reduce heat; cook and stir 2
    mins longer. Remove from the heat. Gradually stir 2 tablespoons hot
    filling into egg yolks; return all to the pan, stirring constantly.
    Bring to a gentle boil; cook and stir 2 mins longer. Remove from the
    heat. Gently stir in butter, lemon juice and peel. Pour into crust.For
    meringue, in a small mixing bowl, beat egg white and lemon juice on
    medium speed until soft peaks form. Gradually beat in sugar on high
    until stiff, glossy peaks form and sugar is dissolved. Spread evenly
    over hot filling, sealing edges to crust.Bake at 350° for 10-12 mins
    or until meringue is golden. Cool on a wire rack for 30 mins.
    Refrigerate for at least 3 hours before serving. Yield: 2
    servings.NUTRITIONAL INFO:Nutritional Analysis: 1 serving equals 577
    cals, 21 g fat (7 g sat fat), 223 mg chol, 370 mg sod, 89 g carb, 1 g
    fiber, 8 g protein.
     

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