Heather Cooks Healthy

Beaker's Vegetable Barley Stew

2012-01-23T07:26:00.000-08:00

This was so good! Very hearty!
These are the things I did differently:

I didn't use the zucchini but I did saute some baby portabella mushrooms and added them, Amazing!
I only used 3/4 cup of barley and the stew was perfectly thick.
I used chicken broth instead of veggie broth

http://allrecipes.com/recipe/beakers-vegetable-barley-soup/detail.aspx

Pomegranate Chocolate Chunk Cookies

2012-01-19T14:55:00.000-08:00

I had these wonderful cookies over the Holiday's at a friends house.
The original cookie calls for white chocolate. Most of the time I replace the white chocolate with either dark or semi-sweet chocolate.
http://www.twopeasandtheirpod.com/pomegranate-white-chocolate-chunk-cookies/

Mexican Bean Salad

2012-01-19T14:39:00.000-08:00

I made this bean salad the other night, it was awesome!
I made a few changes.

I only added 1 Tablespoon of olive oil instead of 1/2 cup.
I found that I didn't have any kidney beans so I added garbanzo beans instead. You could add just about any beans that you have on hand.
I used canned corn instead of frozen corn.
We are not fond of cumin so I added coriander instead.
I skipped the red pepper sauce to make it more family friendly.
I replaced the red onion with a small shallot.

http://allrecipes.com/recipe/mexican-bean-salad/detail.aspx

Vegetable Chili Verde Soup

2012-01-19T14:28:00.000-08:00

1 medium onion, chopped
3 medium cloves garlic, chopped
1 lb ground turkey (see "other options")
1 4 oz can diced green chili
1 15 oz can of diced tomatoes
1 TBS + 4 cups chicken broth
4 cups finely chopped kale
2 cups or 1 15 oz can (BPA-free) pinto beans, drained and rinsed or any bean on hand
2 TBS chopped fresh oregano or 1 tsp dried
3 TBS chopped fresh cilantro
salt and black pepper to taste

Others options:
This could easily be made without the meat, add kidney, black or white beans instead.
I also saute chopped carrots with the onion. I also add more than four cups of kale.
I use 1 tsp of dried oregano instead of fresh oregano and 1 tsp of dried basil if I don't have fresh cilantro on hand.

Chop garlic and onion and let sit for at least 5 minutes to enhance their health-promoting benefits.
Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion and any added veggies in broth for 5 minutes over medium heat, stirring frequently. Add garlic and ground turkey (if using) with a pinch of salt and pepper. Continue to sauté, breaking up turkey for another 5 minutes.
Add diced tomatoes, chili, and broth to sauted mixture and bring to a boil on high heat. Stir in chopped kale, reduce heat to medium, and simmer for another 10 minutes.
Add beans, simmer for another several minutes and add herbs, salt, and pepper.

Overnight Whole Wheat Waffels

2012-01-16T08:01:00.000-08:00

1 1/2 cup whole wheat pastry flour
1/2 cup oatmeal flour (grind oatmeal in a food processor or wheat grinder)
1/2 tsp salt
1 T Sugar
2 tsp yeast or 1 pkg of yeast
1 1/2 cup warm water (110 degrees)
3/4 cups almond milk (or milk)
1/4 cup canola oil

2 tsp vanilla
1/4 tsp baking soda
1/2 to 1 tsp cinnamon (opt)
2 egg whites

Combine the first three ingredients in a medium sized bowl, stir to combine. Add sugar and yeast to warm water, let stand until frothy. Warm almond milk until no warmer than 110 degrees. Add liquid ingredients and oil to flour mixture. Mix well with a wire whisk. Cover with plastic wrap and leave on the counter over night. In the morning mix the vanilla, baking soda and cinnamon (opt) into the batter. Beat the egg-whites until soft peaks form. Lightly fold the egg-whites into the batter. Cook according to your waffle makers instructions.
Makes about 9 round waffles.
We enjoy serving these with thawed mixed berries. Way yummy!

Chocolate Chip Cookies

2012-01-06T13:56:00.000-08:00

1 Cup Butter
3/4 Cup Brown Sugar
1 Cup Sugar
2 Eggs
1T Vanila
3 1/2 Cup Flour
1 tsp Salt
1 tsp Baking soda
2 Cups Chocolate Chips

Combine butter and sugar until fluffy. Add eggs, one at a time, and Vanilla. In a small bowl, combine the dry ingredients. Stir the dry ingredients into the butter mixture until just combined. Stir in the chocolate chips.
Bake at 350* for 8-10 minutes.

Variation: Cover an Oreo cookie with cookie dough and bake for 13 minutes

Low-fat Granola

2012-01-06T13:37:00.000-08:00

5 Cups Oats
2 Cups Whole Almonds or other kind of nut
2 Flax seed
1 Tsp Cinnamon
1 Tsp Salt
1/2 Cup Apple Sauce
2 T Water
1/2 Tsp Vanilla
1/3 C Honey or Agava
2 T Oil

Instructions
Combine the first 5 ingredients then, in a separate bowl combine the next 5 ingredients. With a large spoon combine the two mixtures.Pour the mixture onto two large cookie sheets, spread out evenly. Bake for 30-40 minutes at 300*. Stir and rotate the pans every 10 minutes. Cool on a cooling rack and store in the fridge in a air tight container or ziplock bag.
Hint: If using a softer nut you may want to add the nuts halfway through the cooking time rather than in the beginning.

Cake Pops

2011-12-20T07:04:00.000-08:00

This year I have found a new passion! Cake Pops or Cake Balls if they are not put on a stick.
And the best part, they taste just as good as they look!

1 box cake mix
I have used both a red velvet cake mix and a chocolate fudge cake mix.
I fancied up the chocolate cake mix using this recipe:
http://heathercookshealthy.blogspot.com/2008/11/darn-good-chocolate-cake.html
When I used just the cake mix it made 40 cake pops
When I used the "Darn good chocolate cake" recipe it made 60 cake pops.

Cool the cake completely then cut it into squares and crumble into a large bowl. I use my kitchen aid.
At this point you can add any flavor of frosting you would like. I have always used the Chocolate frosting recipe on the back of the Hershey's cocoa package.
Add about 3/4 of the frosting. Using a spoon or ,if using a kitchen aid, use the dough hook and mix thoroughly.
Use a medium size cookie scoop to form the balls. Roll them in your hands to round them.

At this point you can choose to make cake pops on sucker sticks or to plan to put them in a small candy cup.
Dip either and sucker sticks or a tooth picks in melted chocolate and insert into the cake balls.
Place in the freezer for at least 1 hour. If they do not stay very cold they begin to fall apart as they are dipped. Very frustrating!

Here are some web sites to see pictures of how other people decorated their cake pops
http://www.bakerella.com/category/pops-bites/cake-pops/
http://allrecipes.com/recipe/cake-balls/detail.aspx

Dip in Chocolate chips or White chocolate using the dipping instructions on the package.
I have tried using candy coating, it didn't work well because the cake is so cold coming out of the freezer.
Quickly decorate while the chocolate is still wet.

Use foam to hold the cake pops while they dry. I have also found,if only making a few cake pops, that large rice cakes also work to hold the cake pops while they dry.

I store the cake pops in the fridge

Have fun and Enjoy!

Veggie Pasta Soup

2011-12-05T07:18:00.001-08:00

1/2 large onion diced
3 carrots diced
2-4 celery ribs, diced
3 garlic cloves
Hickory Farm smoked chicken sausage, sliced(opt)
48 oz chicken broth
1 1/2 cup whole wheat pasta
1 15oz can Italian diced tomatoes
1/2 tsp basil
1/2 tsp oregano
1 15oz can green beans

Saute onion,carrots and celery with a small amount of broth until tender. Add sausage and garlic, cook for a couple more minutes. Add chicken broth, tomatoes and spices. Bring to a boil. Add noodles and green beans. Cook until noodles are done. Another cup of water with a bullion cub may need to be added if too much liquid boils off while noodles are cooking.
I also make this without the meat. Very yummy!

So good on a cold evening!

Chicken, Quinoa and Veggies

2011-06-22T15:47:00.000-07:00

Follow the link for the recipe.
This was wonderful!
For the vegetables I used Asparagus, yellow peppers, broccoli and cherry tomatoes.
I didn't have fresh basil, used 2 tsp dried basil instead.
This would also be great without the chicken!

http://allrecipes.com/recipe/chicken-with-quinoa-and-veggies/detail.aspx

Garlic Pork Roast

2011-02-25T07:57:00.000-08:00

3 1/2 lb pork boneless loin roast
1 Tbs vegetable oil
1 tsp salt
1/2 tsp pepper
1 medium onion, sliced
3 cloves garlic, peeled
1 cup chicken broth or water

Trim excess fat from pork. Heat oil in a skillet. Cook pork, turning until brown on all sides. Sprinkle with salt and pepper.
Place onion and garlice in slow cooker. Place pork on onion and garlic. Pour broth over pork.
Cook on low for 8-10 hours.

Savory Pot Roast

2011-02-25T07:46:00.000-08:00

2 to 2 1/2 lb beef bottom round roast
2 tsp olive or vegetable oil
2 or 3 medium potatoes, cut into 2-inch pieces
2 1/2 cups baby carrots
2 cups sliced mushrooms or one 8oz can mushrooms
1 stalk celery, sliced (1/2 cup)
1 medium onion, chipped (1/2 cup)
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme leaves
1 can (14 1/2 oz) diced tomatoes
1 can (10 1/2 oz) beef broth
1 can (5 1/2 oz) v-8 juice
1/4 cup flour

Trim exess fat from beef. Heat oil in skillet. Brown beef, turning until brown on all sides.
Place potatoes, carrots, mushrooms, celery and onion in slow cooker, sprinkle with seasonings.
Place beef on vegetables. Pour tomatoes, beef broth and v-8 juice over beef.
Cook on low for 8-10 hours
Remove beef and vegetables from cooker.
Remove 1/2 cup of the juices and mix with the flour until smooth. Gradually stir flour mixture into remaining juices. Cook on high for about 15 min or until thickened.
Serve sauce with beef and vegetables.

Burgundy Stew

2011-02-25T07:38:00.000-08:00

2 lb boneless bottom or top round, cut into 1-inch pieces
4 carrots, cut into 1/4-inch slices (2 cups) or 2 cups baby carrots
2 stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14.5 oz) diced tomato's
1 8 oz can mushrooms
3/4 cup beef broth
1 1/2 tsp salt
1 tsp dried thyme leaves
1 tsp ground mustard
1/4 tsp pepper
1/4 cup water
3 Tbs flour

Mix first 11 ingredients in a 3 1/2 to 6 quart slow cooker
Cover and cook on low for 8-10 hours or high for 4-5 hours.
Mix water and flour; gradually stir into beef mixture to thicken.

Enjoy!

Peanut Butter Chocolate Chip Cookies

2011-02-13T17:25:00.000-08:00

1/2 cup (1 stick) butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 375°.
Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.
Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.

Spicy Oatmeal Cookies

2011-02-13T17:13:00.000-08:00

3/4 cup chopped pecans
1/2 cup butter
1 1/2 cups sugar
1/2 cup molasses
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour or white whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups uncooked regular oatmeal
1 cup raisins
or 1 cup dried cranberries
and 1/2 cup chocolate chips

1. Preheat oven to 375º. Bake pecans in a single layer in a shallow pan 8 to 9 minutes or until toasted and fragrant, stirring halfway through. Let cool completely (about 30 minutes).

2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and molasses, beating well. Add eggs and vanilla; beat well.

3. Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in oatmeal, raisins, and pecans. (If desired, store dough in an airtight container in refrigerator up to 1 week.)

4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.

5. Bake at 375º for 9 to 10 minutes or until lightly browned. (Bake chilled dough 10 to 11 minutes.) Cool on baking sheets on a wire rack 5 minutes; transfer to wire racks, and cool completely (about 30 minutes).

Simple Roast Chicken

2011-02-13T17:03:00.000-08:00

1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
5 gloves garlic, crushed
1/4 onion, chopped
4 lb Whole chicken

Rinse chicken in cold water and pat dry.
Combine first six ingredient in a small bowl. Rub spice mixture under the skin, in the cavity and on the skin. For most flavorful results, cover tightly with plastic wrap and return to fridge for 24 hours.

Remove from fridge and place bird breast side down in a roasting pan on a rack.
Stuff cavity with crushed garlic and onion.

Roast at 350* for up to 2 hours. Check at 1 hour 45 minutes. When thigh reads 165* remove from oven and cover with tinfoil for 20 minutes.

Yummy! And oh so easy!

Chicken Tamale Casserole

2011-01-02T13:37:00.000-08:00

Ty and I really liked this. The girls, on the other hand, are not fond of cornbread.
I used a sweet cornbread mix. Next time I will use the regular mix.

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute or 1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Preparation

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Nutritional Information

Calories:
354 (36% from fat)
Fat:
14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
Protein:
18.9g
Carbohydrate:
36.3g
Fiber:
2.5g
Cholesterol:
58mg
Iron:
1.7mg
Sodium:
620mg
Calcium:
179mg

Yield: 8 servings

Southwestern Chicken and White Bean Soup

2011-01-02T13:14:00.000-08:00

2 cups shredded cooked chicken breast
1 Tbs Taco seasoning
2 14oz cans fat-free chicken broth
2 16oz cans white beans, rinsed and drained
1/2 cup green salsa
Light sour cream
chopped fresh cilantro

Combine the first 5 ingredients in a large sauce pan and bring to a boil.
Serve topped with sour cream and cilantro.

Very quick and yummy on a cold blustery evening.

Pork and Hominy Stew

2011-01-02T13:01:00.000-08:00

I didn't have the Ancho chili powder, the smoked paprika or the Fir roasted tomato's. Instead I used regular chili powder, sweet paprika and diced tomato's. It was a really amazing hardy stew anyway.

2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1-1 1/2 cups sliced carrots
1 tablespoon minced garlic
2 1/2 cups fat-free, less-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

Preparation

1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, carrots and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
Nutritional Information

Calories:
300
Fat:
8.3g (sat 2.1g,mono 3.7g,poly 1.4g)
Protein:
28.9g
Carbohydrate:
26.9g
Fiber:
6.1g
Cholesterol:
76mg
Iron:
3.2mg
Sodium:
523mg
Calcium:
51mg
Yield: 6 servings (serving size: 1 1/3 cups)

Chocolate Gingerbread Cookies Recipe

2011-01-02T12:54:00.000-08:00

We used this recipe this year to make our ginger bread men cookies. They were wonderful. It is a fun, different flavor. I really liked how soft the cookies stayed.

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup molasses
3 cups all-purpose flour
2 tablespoons plus 1-1/2 teaspoons HERSHEY®’S Cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Icing and decorations of your choice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and molasses. Combine the flour, cocoa, baking soda,
cinnamon, baking powder and salt; gradually add to creamed mixture
and mix well. Cover and refrigerate for 1 hour or until easy to
handle.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut
with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in.
apart on ungreased baking sheets. Repeat with remaining dough; chill
and reroll scraps.

Bake at 350° for 6-8 minutes or until edges are firm. Remove to
wire racks to cool. Ice and decorate as desired. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 92 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 95 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

36 Servings Prep: 40 min. + chilling Bake: 10 min./batch + cooling

Coconut-Lime Banana Bread

2011-01-02T12:42:00.000-08:00

This is a new twist on the traditional Banana Bread.
It is Amazing! And Lighter than the traditional.

2 Cups All-purpose Flour
3/4 tsp baking soda
1/2 tsp salt

1 cup sugar
1/4 cup (1/2 of a stick) softened butter
2 eggs
1 to 1 1/2 cups smashed bananas (about 3 bananas)
1/4 cup yogurt (vanilla, plain, strawberry, whatever flavor)
3 Tbl apple juice or applesauce
1/2 tsp vanilla
1/2 cup coconut flakes
1 Tbl coconut to sprinkle on top of bread

Glaze:
1/2 cup powdered sugar
Appx 1 1/2 Tbl fresh lime or lemon juice (appx 1 lime; you may substitute store-bought lime or lemon juice if needed)

Combine the first three ingredients in a small bowl and set aside.
Beat softened butter and sugar with an electric mixer. Mix in the next six ingredients. Stir in the flour mixture until just combined.

Pour into a greased 9x5 bread pan. Sprinkle the last Tablespoon of coconut on the the top of the batter.
Cook at 350* for about an hour or until tooth pick comes out clean.

Cool in the pan for 5 minutes. Turn out onto a cooling rack. Poke holes in the bread with a fork. Drizzle lime glaze generously over the warm bread.

Chicken Penne Primavera

2011-01-02T12:33:00.000-08:00

From: Campbell's Kitchen
Prep: 10 minutes
Cook: 25 minutes
Serves: 8

2-3 cups uncooked tube-shaped pasta, cooked and drained
2 cups fresh or frozen broccoli florets
2 cups sliced carrots
1 can mushrooms
8 oz cooked diced chicken breast or 2 cans Premium white chunk chicken breast in water, drained
2 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup milk
1/2 cup grated Parmesan cheese
1/8 teaspoon ground black pepper

Directions:

Heat the soup, milk, cheese and vegetables in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender-crisp, stirring occasionally.
Stir in the pasta and chicken and cook until the mixture is hot and bubbling.

Banana Nut Muffins

2011-01-02T12:22:00.000-08:00

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Directions

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Updating my blog

2010-09-14T19:19:00.000-07:00

For those of you that receive emails from my blog, I'm sorry for the multiple emails today. I've spent the day adding new recipes and updating many old posts with "Weight Watcher points" information.

I hope that the information is helpful.

Chocolate Truffle Cheesecake

2010-09-14T19:05:00.000-07:00

This is by no means low fat.
But boy is it good!

Crust:
1 1/2 cups crushed chocolate wafers
2 T sugar
1/4 cup butter, melted

Filling:
1/4 cups chocolate chips melted
1/4 cups heavy wiping cream
24 oz cream cheese, room temperature
1 cup sugar
1/3 cup cocoa
3 eggs, lightly beaten
1 tsp vanilla

Topping
1 1/2 cup chocolate chips, melted
1/4 cup whipping cream
1 tsp vanilla

Directions

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12 servings.

Spice-Rubbed Pork Tenderloin

2010-09-14T18:57:00.000-07:00

1 tsp brown sugar
3/4 tsp chili powder
3/4 tsp paprika
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp dried thyme
2 lb pork tenderloin

Combine first eight ingredients. Rub pork with spices and refrigerate for 20 minutes.
Place pork on a broiler pan coated with cooking spray. Bake at 425 for 20-30 minutes or until thermometer registers 160. Let stand for 5 minutes.

8 servings 3 oz each
1 point per oz

Multigrain Bread

2010-09-14T18:28:00.000-07:00

Don't confuse 7-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled "7-grain." Our favorite brands of 7-grain mix are Bob's Red Mill and Arrowhead Mills. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.

1 1/4 cups bob's red mill 7 grain cereal
2 1/2 cups boiling water
4 1/2 cups white whole wheat flour
1/4 cup vital wheat gluten
1/4 cup honey
1/4 cup melted butter
2 1/2 tsp instant yeast
1 T salt
3/4 cup sunflower seeds (optional)
1/2 cup rolled oats for coating the loaves

Instructions

1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper. Follow illustrations 1 through 3 below to shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.

36 slices
2 points each

Pumpkin Bread

2010-09-14T18:15:00.000-07:00

2 Cups all-purpose flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 can (15oz) canned pumpkin
1/2 cups sugar
1/2 cup packed brown sugar
1/2 cup fat free evaporated milk
1 large egg
1 T vegetable oil
1/2 cups chocolate chips

Bake at 350 in a 9x5 loaf pan. Bake for 60-65 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan an cool completely.

Serves 12 full slices or 24 half
4 points or 2 points

Blueberry Yogurt Muffins

2010-09-14T18:06:00.000-07:00

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 cups sugar
1/2 tsp salt
1 tsp cinnamon
2 eggs
1 1/4 cups lowfat plan or vanilla yogurt
1/4 cup butter, melted
1T lemon zest, grated
1 cup blueberries, fresh or frozen

Bake at 375 for 15 minutes
Serves 12
4 Points each

Banana Banana Bread

2010-09-14T17:58:00.000-07:00

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs
2 1/3 cup overripe bananas
1 Cup Chocolate chips

Bake at 350 in one 9x5 loaf pan for 55-65 minutes.

Chocolate Chip Zucchini Bread

2010-09-14T17:38:00.000-07:00

3 eggs
2 cups sugar
1/2 tsp almond extract
1 cup unsweetened applesauce
2 cups shredded zucchini, drained
1 1/2 cups white whole wheat flour
2 cups all-purpose flour
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 cup chocolate chips

In a large bowl mix together sugar and applesauce. Then mix in eggs and grated zucchini. Add dry ingredients and chocolate chips. Mix well.
Bake in two greased and floured 9x5 loaf pans.
Bake at 350 for 1 hour 15 minutes. Cool for 1 hour before serving

Serves 12 full slices or 24 half slices
7 points or 3 points

Garlic Lime Chicken

2010-09-14T17:21:00.000-07:00

4 4 oz Boneless skinless chicken breasts
1/2 cups soy sauce
1/4 cups lime juice
1T Worcestershire sauce
2 cloves garlic
1/2 tsp dry mustard
1/2 tsp black pepper

Place chicken in a ziplock bag. Combine the last six ingredients. Reserve 1/4 cup of marinade. Pour remainder over chicken in bag. Marinade in fridge for 30 minutes to 4 hours.
Cook in a skillet or grill.
Drizzle chicken with reserved marinade.

Serves 4
3.5 points each

Guacamole

2010-09-14T17:07:00.000-07:00

3 Haas avocados
1 lime, juiced
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp cayenne
1/2 medium onion, diced
2 Roma tomato's seeded and diced
1/4 cup chopped cilantro
1-2 cloves garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher add seasonings. Then, fold in the onions, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve

Serves 10
2 points each

Tuna Casserole

2010-09-14T14:43:00.001-07:00

1 can cream of celery soup
1 can 98% fat free cream of chicken soup
1 cup frozen peas
1 can mushrooms
10-12 oz water packed tuna,drained
1/2 cup fat free sour cream
1/2 cup 1% milk
14 oz box Whole grain Penne, Cooked
4 oz low fat sharp cheddar cheese, grated

Combine first eight ingredients in a large casserole dish. Top with Cheddar.
Bake at 425 for 20 minute's or until bubbly.

Serves 6
8 Points per serving

Yummy whole wheat pizza

2010-09-14T11:38:00.001-07:00

One recipe of "Amazing Whole Wheat Pizza Crust"
One recipe of "Uncooked Pizza Sauce"
1 lb shredded part-skim mozzarella cheese
2/3 cup grated Parmesan cheese
25 slices turkey pepperoni
20 large olives sliced
tomato's diced
bell peppers
onion
4oz can mushrooms
2oz Ham lunch meat
1 cup pineapple tidbits

This makes two pizza's. One is a supreme and the other ham and pineapple.
20 slices
3 points per slice

Chocolate Chip Cookies

2010-09-14T11:02:00.000-07:00

10 T butter
1/4 cup pureed white beans
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 tsp vanilla
1 cup whole wheat pastry flour or white whole wheat flour
3/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp baking soda
1 cup chocolate chips

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flours and baking soda together in medium bowl; set aside.
2. Heat 8 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 2 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg, yolk and pureed beans, whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
4. Using a medium sized cookie scoop drop dough onto parchment lined cookie sheets
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, Transfer baking sheet to wire rack; cool cookies completely before serving.

Makes 24 cookies
4 points each

Honey Whole Wheat Muffins

2010-09-14T10:48:00.001-07:00

1/3 cup honey
2 T butter, melted
1 egg
2/3 cup water
1 tsp vanilla
1 1/2 cups whole wheat pastry flour (white whole wheat flour)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup dried cranberries

Combine first five ingredients. Gently stir in the last four ingredients.
Bake at 375
Makes 9 muffins
3 points each

Whole Wheat Pumpkin Cookies

2010-09-14T09:06:00.000-07:00

1/2 cup sugar
1/2 cup brown sugar
1/2 cup pureed white beans
1/4 cup molasses
1 egg
1 cup canned pumpkin
1/4 cup 1% milk
1 cup all- purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg

Combine sugars and beans, beat well. Add molasses, egg, milk and pumpkin.
Combine last five ingredients and add to above mixture.
Bake at 350*
Makes 27 cookies
1 point each

Chocolate Chip Muffins

2010-09-14T08:57:00.000-07:00

1 Box Devils Food Cake Mix
1 1/2 Cup Canned Pumpkin
1 Cup Water
2/3 Cups Semi-Sweet Chocolate Chips

Combine cake mix, pumpkin and water. Mix well.
Bake at 350*
Makes 24 muffins

2 Points Each

Cherry Chocolate Chip Cookies

2010-07-07T12:34:00.001-07:00

1/2 cup butter, melted
1/3 cup brown sugar
1/3 cup white sugar
1/2 tsp salt
1/2 tsp vanilla
1 egg
1 egg yolk
1/2 cup almond butter
3/4 cup quick oats
1 Tbsp dark baking cocoa
1 cup + 2 Tbsp white whole wheat flour
1 tsp baking soda
1/2 cup dark chocolate chips 60% cocoa
1/2 cup dried tart cherries, minced

1. Pre-heat oven to 350*.
Melt butter butter in 10 inch skillet over Medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma. 1-3 minutes.
Transfer browned butter to a large standing mixer bowl.

2. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times. On the third repeat add the almond butter. whisk for 30 seconds until thick, smooth and shiny, rest for 3 minutes.

3. Combine flour, baking soda and cocoa.

4. Using standing mixer, stir in the quick oats on low speed. Stir in the flour mixture until just combined.

5. Using a large wooden spoon stir in chocolate chips and cherries. Batter will be some what crumbly yet oily

6. Drop cookies onto a large parchment lined cookie sheet using a large cookie scoop.

7. Bake for 10 minutes, until edges are just crisping and centers are still soft.

8. Cool on a cooling rack.

Makes about 20 cookies.
4 points each

Super Chuncky Cookie

2010-06-19T18:29:00.000-07:00

Taste of Home Cook book

1/2 Cup Butter
1/2 Cup Shortening
1 Cup Brown Sugar
3/4 Cup White Sugar
2 Eggs
2 Tsp Vanilla
2 1/2 Cup Flour
1 Tsp Baking Soda
1/8 Tsp salt
1 Cup Semi Sweet Chocolate Chips
1 Cup Milk Chocolate Chips
4 oz Bitter Sweet Chocolate, chopped
1 Cup White or Vanilla Chips
3/4 Cup English Toffee Bits
1/2 Cup Chopped Pecans

Cream butter, shortening and sugars. Add eggs one at a time. Add vanilla
Combine flour, baking soda and salt.
Add flour to butter mixture and stir until just combined.
Add the last six ingredients and mix with a large spoon until combined.

Drop by Tlbs. onto parchment lined cookie sheets.
Bake at 350* for 10 minutes until just browning on the edges.
Cool on cookie sheet for 5 minutes.
Remove to a wire rack to cool completely

Breakfast Cookies

2010-05-26T11:49:00.000-07:00

3/4 Cup Butter
3/4 Cup Pureed White Beans
1 Cup Brown Sugar
1 Cup Sugar
1 1/2 tsp Vanilla
3 eggs
1 1/2 Cup Quick Oats
1 1/2 Cup Bran Flakes
1 1/2 Cup White Whole Wheat Flour
2 Cups White flour
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1/2 Cup shredded Coconut
1/2 Cup Sunflower Seeds
1/2 Cup Walnuts
1/3 Cup Chopped Craisins
1/3 Cup Chopped Dried Cherries
1/3 Cup Chopped Dried Blueberries
2/3 Cup Chocolate Chips

Cream Butter, Beans and sugars until fluffy. Add eggs one at a time. Add vanilla.
Add quick oats and bran flakes to cream mixture, mix until combined.
Combine flours, baking powder and baking soda. Add to mixture.
Stir in the last 7 ingredients.

Drop by 2 Tbsp fulls onto parchment lined cookie sheets.
Bake at 350* for 10-12 minutes.
Makes 3 1/2 dozen
3 Points each

Healthy Oatmeal Chocolate Chip cookies

2010-03-29T07:52:00.000-07:00

1/4C Melted Butter
1/4C Packed light brown sugar
1 Egg
1 tsp Vanilla
1/4C Honey
1T Molasses
1/4C unsweetened applesauce
1C White Whole Wheat flour
1/2tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1C Regular Rolled oats
1/2c Quick cooking oats
1T Cinnamon
1/2C minced dried Crasins
1/2C Chocolate Chips

Preheat the oven to 350 degrees
In a small bowl, mix all of the dry ingredients together.
In a medium bowl, cream butter and sugar, add egg and vanilla. Next add honey, applesauce and molasses. Mix all of the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
Mix the dry stuff with the wet stuff. Add Chocolate chips and dried fruit.
Drop by 1 Tablespoons onto parchment lined baking sheet.
Bake for 8 minutes. The cookies will be very soft but will firm up when cooled.
The cookies freeze very well and make a great snack! Enjoy.

40 Cookies
Weight Watcher 1 Point each

Multigrain Energy Bars

2010-03-29T07:15:00.000-07:00

1/4C Dried Tart Cherries (opt.)
1/4C Crasins (opt.)
1/4C Dried Blueberries (opt.)
1/4C Chocolate Chips (opt.)
1/4C Toasted Salted Sunflower Seeds (opt.)
(A total of 1 cup of mix in's)
2C Rolled Oats
1/2C Bob's Red Mill 7 Grain Cereal
1/2C Water (for the 7 Grain Cereal)
1/2C Honey
3/4 to 1C Natural Peanut Butter
1/4 tsp Kosher Salt
1 tsp Vanilla
1-2T Chocolate Chips

1. Toast the oats under a low broiler, allowing them to turn a light golden brown before removing. Set aside to cool. Or use 2 cups of this Granola recipe in place of the oats.
2. Combine mix in's and chop finely.
3. Combine mix in's, oats (or Granola) to a large bowl and mix well.
4. Bring the 1/2 cup of water to a boil in a small sauce pan. Add the 7-grain cereal, stir thoroughly, and remove from heat. Allow it to rest in the pan for 2 minutes. Add peanut butter, honey, salt, and vanilla to the pan and return to low heat, stir until well combined and warm.
5. Add the peanut butter mixture to the oat mixture and combine thoroughly.
6. Pour mixture into a medium baking dish. Cool for a bit then sprinkle the top of the mixture with
1-2T of Chocolate Chips.
6. Firmly press the mixture into the glass baking dish. Don't be shy about it. You want to compress it into the bottom of the dish so that the top becomes level. I use a flat metal spatula. Allow the dish to rest at room temperature for two hours or longer. The longer you wait, the firmer the bars will be when you cut them.
7. Cut into bars and enjoy. The bars should be firm enough to retain shape, but will give to pressure.
8. Wrap each bar individually and store in the fridge.

Chocolate Oatmeal Peanut Butter Cookies

2010-03-29T07:02:00.000-07:00

1C Natural Peanut Butter
2/3 C Honey
2T Molasses
1 Egg
1T Vanilla
1 1/2C White Whole Wheat Flour
2/3C Baking Cocoa
2C Quick Oats
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp salt
1/2C Chocolate Chips

Combine Peanut Butter, Honey, Molasses. Add Egg and Vanilla.
Combine Flour, Cocoa, Oats, Soda, Baking Powder and salt.
Add to Peanut Butter mixture and mix very well.
Stir in chocolate chips.
Drop by Tablespoons onto parchment lined baking sheet.
Bake at 350* for 8-10 min
Makes 5 Dozen
Weight Watchers 1 Point each

Healthful German Chocolate Cookies

2010-03-29T06:46:00.000-07:00

10 T Butter
1/2C Pureed White beans
1C Sugar
1/2C packed brown sugar
2 oz Melted German Chocolate
2 Eggs
1 tsp Vanilla
2 1/4C White Whole Wheat Flour
1 1/2C Quick Cooking Oats
1 tsp Baking Soda
1/2 tsp salt
1C Chocolate Chips

Combine 2 T softened butter, pureed white beans and sugars. Mix until fluffy.
Melt 8T of butter and chocolate together. Add to sugar mixture and mix well.
Beat in eggs one at a time add vanilla.
Combine flour, oats, soda and salt. Add to mixture and mix until well combined.
Stir in chocolate chips.
Drop by heaping Tablespoons onto parchment lined cookie sheets.
Bake at 350* for 8-10 min. Cool on a cooling rack.
Makes 4 1/2 Dozen Cookies
Weight Watchers 2 Points per cookie

Slow Cooker Chicken and Rice

2010-03-14T17:03:00.000-07:00

2 cans Healthy Choice Cream of Chicken soup
1 can Cream of Mushroom soup
1/2 can chicken broth or water
1 small can mushrooms
1 cup white rice
2 T dried onions
1 tsp dried Thyme
1/2 tsp sage
Dash garlic powder
5 4oz boneless skinless chicken breasts
Season salt
Pepper
Frozen Pea's

In a large bowl combine soups, chicken broth or water, rice, mushrooms, dried onions, Thyme, Sage and Garlic powder.
Pour into the slow cooker. Place chicken breasts on top of the soup mixture, season with season salt and pepper. Press down and cover with soup mixture.

Cook on low for 4 hours. Turn off slow cooker. Add desired amount of frozen pea's, let sit for 15-30 minutes more.

Serve with a garden salad and enjoy!
Serves 5
8 Points each

Broccoli Cheese and Potato Soup

2010-02-01T18:42:00.001-08:00

This is an amazing soup for a nice hearty bread bowl.
But it is also wonderful on it's own.

1/3 cup chopped onion
1/3 cup chopped celery
2 T butter
1/4 cup flour
4 cups diced peeled potatoes
2 1/2 cups chopped broccoli, steamed until crisp tender
3 cups chicken broth
2 cups (about 6oz) shredded cheddar cheese
2 cups skim or 1% milk
1/4 tsp pepper
1 dash paprika

Directions:
In a large saucepan, saute onion and celery in butter over medium heat until tender.
Add Pepper, salt, paprika and flour slowly until smooth.
Add broth, milk and potatoes, stirring constantly until it boils and thickens.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cheese and cooked broccoli.
Ladle 1/3 of the soup into a blender or food processor and puree (This thickens the soup)
Return the pureed soup to the remaining soup in the pan and cook over low until ready to serve.

Serves 6
7 Points each

Uncooked Pizza Sauce

2010-02-01T18:35:00.000-08:00

1 can Italian diced tomato's
4-5 oz tomato paste
4 Tbsp Parmesan cheese
1-2 tsp minced garlic
1 Tbsp black pepper
1 1/2 tsp sugar

Combine in a food processor and pulse a few times until combined.
Allow flavors to blend for at least a half an hour before using.

Makes 2 pizza's

Amazing Whole Wheat Pizza Crust

2010-02-01T18:26:00.000-08:00

Ingredients

* 1 teaspoon white sugar
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 3 1/4 cups whole wheat flour
1 Tablespoon Italian seasoning

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil into the yeast mixture, then mix in 3 cups of the whole wheat flour, salt and Italian seasoning until dough starts to come together. Tip dough out onto a surface floured with the remaining flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover tightly with a lid or plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. When the circle has reached the desired size, place on a well oiled pizza pan. Cook crust for 5 minutes remove from oven and turn the crust over. Bake for 3-4 more minutes. Cool off of pan on a cooling rack. Prepare pizzas as desired.
5. Slide the prepared pizza directly onto oven rack and bake for another 12 minutes (depending on thickness) in the preheated oven, until the crust is crisp and cheese is melted on the top.

Chicken Noodle Soup with an Italian flair

2009-12-21T05:34:00.000-08:00

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup sliced carrots
2 cloves garlic
• 48oz box chicken broth
• 16 oz chicken breasts diced
• 1 1/2 cup no yolk egg noodles
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste
1 can Italian diced tomato's

DIRECTIONS:
In a large pot over medium heat, melt butter. Cook onion,celery and carrots in butter until just tender, 5 minutes.Add garlic, cook for 15 seconds. Pour in diced chicken, broth, tomato's, basil, oregano, salt and pepper. Bring to a boil, then add dry egg noodles boil for 15-20 minutes.

Serves 6
4 points each

Peanut Brittle

2009-12-20T12:59:00.000-08:00

"This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps."

Ingredients:
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 to 1 1/2 cups roasted peanuts with salt
2 tablespoons butter, softened
1 teaspoon baking soda

Directions:
1. Line a large cookie sheet with tin foil, spray with cooking spray. Place in a warm oven 170 or less.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Set candy thermometer in place. Stir in peanuts when the candy reaches 290* and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto warmed cookie sheets lined with tinfoil sprayed with cooking spray. Tip warm cookie sheet to spread candy over pan or with 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Molasses Spice Cookies

2009-12-20T09:03:00.000-08:00

* Cooking Time: 11
* Servings: 22
4 Points each

* 1/3 cup (about 2½ ounces) granulated sugar, plus ½ cup for dipping
* 2¼ cups (11¼ ounces) unbleached all-purpose flour
* 1 teaspoon baking soda
* 1½ teaspoons ground cinnamon
* 1½ teaspoons ground ginger
* ½ teaspoon ground cloves
* ¼ teaspoon ground allspice
* ¼ teaspoon finely ground black pepper
* ¼ teaspoon salt
* 12 tablespoons (1½ sticks) unsalted butter, softened
* 1/3 cup packed (2¾ ounces) dark brown sugar
* 1 large egg yolk
* 1 teaspoon vanilla extract
* ½ cup light or dark molasses

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line two baking sheets with parchment paper. Place ½ cup sugar for dipping in 8- or 9-inch cake pan.

2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

3. In standing mixer fitted with paddle attachment, beat butter with brown sugar and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping down bowl once. Give dough a final stir by hand to ensure that no pockets of flour remain at bottom. Dough will be soft.

4. Using tablespoon measure, scoop heaping tablespoon of dough and roll it between your palms into 1¼- to 1½-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough.

5. Bake, one sheet at a time and reversing position of baking sheet from front to back halfway through baking, until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between the cracks and seem underdone), about 11 minutes. Do not over bake.

6. Cool the cookies on baking sheet for 2-3 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve.

Chicken Noodle Soup

2009-10-14T05:54:00.000-07:00

• 1 tablespoon butter
• 1/2 to 1 cup chopped onion
• 1 cup chopped celery
• 1 cup sliced carrots
2 cloves garlic
• 4-5 (14.5 ounce) cans chicken broth
• 2 chicken breasts
• 1/2 bag egg noodles
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash of poultry seasoning
• salt and pepper to taste
1 can Healthy Request Cream of Chicken Soup

DIRECTIONS:
In a large pot over medium heat, melt butter. Cook onion,celery and carrots in butter until just tender, 5 minutes.Add garlic, cook for 15 seconds. Pour in diced chicken, broth, basil, oregano, thyme, poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Add dry egg noodles boil for another 15 minutes. Add HR Cream of Chicken Soup and Enjoy!

Pumpkin Crunch Cake

2009-10-14T05:44:00.000-07:00

Ingredients

* 1 pkg. (18.25 oz.) yellow cake mix, divided
* 2 large eggs
* 1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
* 2 teaspoons pumpkin pie spice
* 1/3 cup flaked coconut
* 1/4 cup chopped nuts
* 3 tablespoons butter

PREHEAT oven to 350° F. Spray a 13 x 9-inch baking pan with cooking spray.

COMBINE 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into prepared pan.

COMBINE remaining cake mix, coconut and nuts in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Amount Per Serving 20 servings Serving Size 1/20 of recipe Calories 170 Calories from Fat. 60 % Daily Value Total Fat 6g 10% Saturated Fat 2.5g 12% Cholesterol 30mg 9% Sodium 220mg 9%Carbohydrates 26g 9% Dietary Fiber 1g 5% Sugars 16g Protein 3g Vitamin A 2% Vitamin C 0% Calcium

4 Points each

Lighter option
* 1 pkg. (18.25 oz.) yellow cake mix, divided
*1/2 cup egg substitute
* 1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
* 2 teaspoons pumpkin pie spice
* 1/4 to 1/2 cup rolled oats
*1 1/2 tablespoons butter

Peanut Butter Oatmeal Chocolate Chip Cookies

2009-10-01T12:52:00.000-07:00

1/4 C Butter
1/2 C Sugar
1 C Dark brown sugar
1 C Natural Peanut butter
2 Eggs
1 Tsp Vanilla
1/4 C Milk
1 1/2 C Whole Wheat flour
2 C Quick oats
1/2 tsp Soda
1/2 tsp Baking powder
1/4 tsp Salt
1 C Chocolate chips

Cream butter, sugars and half of the peanut butter, add eggs vanilla, milk and the rest of the peanut butter.
In a separate bowl combine the flour, oats, soda, baking powder and salt.
Beat the flour mixture into the peanut butter mixture. Beat for 1-2 minutes.
The dough will be very heavy. Stir in the chocolate chips.

Drop by Tbsp onto a jelly roll pan lined with parchment paper. If you like a flatter round cookie, flatten with the palm of your hand.

Bake at 350*for 10-11 minutes. Cool on a cooling rack.
Makes 36 cookies
3 points each

Chocolate Pumpkin Bar

2009-09-22T11:35:00.000-07:00

1/2 C Pumpkin
1/3 C Brown sugar
1 egg
2 egg whites
2 Tbs oil
3/4 C Flour
1 tsp baking powder
1/4 C cocoa powder
1/2 tsp Cinnamon
1/4 tsp salt
1/2 to 1 C Chocolate chips

Combine pumpkin, sugar, eggs, and oil. Beat with an electric mixer until blended.
Add flour, baking powder, cocoa, cinnamon, and salt. Beat until combined. Stir in chocolate chips.

Bake at 350* in a greased 8 or 9 inch pan for 17 min or until a toothpick comes out clean.

Serves 9
4 points using 1 cup of chocolate chips
3 points using 1/2 cup chocolate chips

EZ Bread

2009-06-03T12:53:00.000-07:00

I have found my favorite homemade whole wheat bread!

I came across the recipe here
http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes
I enjoyed her tutorial.

I always double this recipe and make two loafs at a time.
I have found that this bread is wonderfully sweet with a little tang to it. It is as soft as she clams and makes amazing sandwiches.

I have also made this bread (keep in mind I double the recipe) with half the amount of brown sugar 1/3 cup and 1 Tbsp vinegar. The wheat flavor is stronger. This bread is wonderful either way!

EZ Wheat Bread recipe (I double this recipe)

1 1/4 cup warm water
1 Tbsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour
1/4 cup wheat gluten
1 tsp salt
2 Tbsp nonfat non instant dry milk
1 Tbsp butter/margarine/oil
1 Tbsp vinegar
1/4 cup potato flakes (NOT potato pearls)

If using a kitchen aid mixer, mix ingredients in order listed. If using a Bosch, add all of the dry ingredients first then add the liquids.
I incorporate the butter into the dough after all of the other ingredients have been mixing for 5 or so minutes. Cut the butter into 1/4 in pieces and push them into the dough then continue to kneed until the dough is supple and stretchy. If the dough breaks when it is pulled on its not ready. The kneeding process can take between 15-20 minutes. Form into a smooth round ball and place in an ungreased bowl. Cover and let rise until double, 1- 1 1/2 hours. Remove from bowl divide in half and shape into rounds. Let them rest on the counter covered by large bowls for 15-30 min. This allows the dough to relax. Shape into loafs or rolls. Let rise again covered until double, 20-30 minutes, and bake 375 degrees for 25 minutes until golden brown. Remove from the pans, the bottoms will sound hollow when lightly tapped. Brush the tops with butter and cool on a cooling rack.

Whole Wheat Flax Seed Oatmeal Cookie

2009-06-03T12:21:00.000-07:00

These are my new favorite cookies!

This recipe has been modified many times.
Last modified July 25, 2010
These modifications make the cookies chewy and soft in center and wonderfully crispy at the edges.
Enjoy!

1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup melted butter
1/3 cup pureed white northern beans
2 tsp vanilla extract
1 egg + 1 egg yolk
1/4 cup ground flax seed meal
1 cup White whole wheat flour
1 1/2 cups quick rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
2T dried tart cherries
2T dried blueberry's
2T dried cranberries
2/3 cup semi-sweet chocolate chips

Combine melted butter and sugars stir until well combined. Let sit for 3 minutes. Add egg, egg yolk and vanilla. Stir again for 30 seconds and let stand for 3 minutes. Add flax seed and pureed beans and stir again for 30 seconds and let stand for 3 minutes.
Combine flour, quick rolled oats, soda and baking powder.
Combine flour mixture to butter mixture.
Stir in the chocolate chips and diced dried fruit.
Drop by heaping Tablespoons onto parchment lined baking sheets.
Bake at 350 for 10-14 minutes until just starting to brown and centers are still soft.
Remove from the oven before the centers are set. Cool on the pan for 2 minutes, cool on a cooling rack.

46 cookies
Weight Watcher 2 Points each

Busy People's Bread Recipe

2009-02-20T12:18:00.001-08:00

Sponge: 3hours
Dough: 1 1/2 hours to rise 3/4 hour to proof.

Sponge:
2 tsp active dry yeast
1/2 c 110* water

3-4 T honey
1 1/4 C tepid water

4 1/2 c whole wheat flour
6 T milk powder

Dough:
1 C warm water
1 C whole wheat flour
1/3 C soy flour
1 T salt
2-3 T butter
1 C raisins (opt)

To make the sponge

Dissolve the yeast in the warm water, and the honey in the other water measure. Put liquid ingredients into kitchen aid bowl add flour and milk powder, mixing to make a stiff dough. Knead briefly, about 2 min- long enough so the dough has the strength to hold in the gas, but not so long that the gluten in fully developed. Cover the kitchen aid bowl with a plate or plastic rap and put the sponge in a cool place to rise for 3 hours, about 70*. Steam the raisins about 5 minutes, allowing them an hour or more to cool before you add them tot he full dough.

To make the dough

Pour the water measure into the risen sponge. It works best to mix the water into the sponge with your fingers then use the kitchen aid to knead in the flours and salt. Add water or flour as required to make the dough soft, but not excessively soft. Continue kneading to make a smooth, ELASTIC dough.
Half way through kneading you can gently tug and pull a piece of the dough out flabby-thin, The surface will still be plenty rough, with little craters all over; the dough will tear easily
When the dough is fully developed, it will pull into a paper-thin sheet, smooth and bright, very elastic.
Before the dough is fully developed, knead in the cold butter that has been cut into small pieces, then the raisins.(opt)
Form the dough into a ball and place it smooth side up in the bowl. Cover and keep in a warm, draft-free place. after about and hour and a half, gently poke the center of the dough about 1/2 inch deep with you wet finger, if the hole doesn't fill in at all or if the dough sighs, it is ready.
Press the dough flat and divide in two. Round it and let It rest until relaxed, then deflate and shape into loaves. Let them rise in a warm, draft-free place until they arch over the tops of the pans. Bake 45 minutes to an hour. at 350*

Basic Whole Wheat Bread

2009-02-20T12:17:00.001-08:00

2 tsp active dry yeast
1/2 cup 110* water
6 cups whole wheat flour
2 1/2 tsp salt
2 1/4 cup tepid water
2-4 T honey
2-3 T butter

Dissolve yeast in the 1/2 cup water and the honey in the other measure of water. Pour them into the warmed kitchen aid bowl. Add the flour and salt. Add flour or water if more are required.
If you want really great bread-best flavor, best rise ,best keeping quality-knead the dough for about 20 minutes without adding more flour. The dough should remain soft and should become elastic and smooth. Work in the butter after the gluten has really begun to develop- about halfway through kneading.
Toward the end of the kneading, it will become lustrous, utterly supple and elastic, It should actually be white, with brown bran flecks clearly visible against the pale gluten.
Form the dough into a smooth round ball and put it into a big lean bowl to rise. (do not oil the bowl). Rise in a warm draft-free place. At 80* this will take 1-2 hours at 70* about
1 1/2-2 1/2 hours.
For best results, do not wait until it sighs deeply when ti is poked. Gently press out all the accumulated gas, make the dough into a smooth round again, put it back in the bowl. Let is rise as before. The second rise will take about half as long as the first, at the same temperature.
Turn the dough out onto a lightly floured surface. Keeping the smooth top surface(gluten film)carefully unbroken, deflate the dough by pressing it with wet or floury hands from one side to the other. Cut it in half (if not halving the recipe) and form each part gently into a round ball. Let the dough balls rest, covered with the inverted rising bowl, until they soften, usually 10 min or more.
Shape into loaves and let rise once more. They should take 30-45 minutes for their final proof.
There are two baking options. The first provides at slightly thicker darker crust, the second is thinner and more soft.
First preheat oven to 425*. After baked for 10 minutes turn the temperature down to 325*. Bake for about 45 minutes to an hour. Or until the bread tests done. If they slip out of the pans easily and if you thump their bottoms with your fingertips they should sound hollow.
I like to brush the top crust of the hot bread with butter. Yum, Yum.

Overnight Started Bread

2009-02-20T12:15:00.000-08:00

Sponge ingredients

1/4 tsp active dry yeast
1/4 C 110* water

2 C whole wheat flour
6 T powdered milk
1/2 tsp salt
3/4 C cold water

Dissolve the yeast in the warm water. Let it sit for 3-4 min
Add the liquids to the bottom of you kitchen aid bowl. Then add the dry ingredients. Knead for 2-3 minutes. Cover and leave in a cool room until you are ready to make the bread 12 hours later.

To make the dough

1 3/4 tsp active dry yeast
1/2 C 110* water

2-4 T honey
1 C warm water

2 tsp salt
4 C whole wheat flour

More water as needed
3 T butter

Mixed the sponge and the sweetened water together. Your fingers do the best job. Next, incorporate the yeast into the mixture. Mix in the flour and the salt. Is there enough water in it. If it seems stiff add a small about of water at a time. Up to as much as a half a cup. But, be very careful not to water log the dough. Add the butter half way through kneading.
The dough should only take about 10 minutes to attain supple perfection.
Let the dough rise twice. The second rise will take half as long as the first.
To shape loves, press the dough flat and shape into two rounds let them rest until relaxed. Proof about 45 minutes in a very warm draft-free place.
Bake at 350* for 45 minutes to an hour.

Chicken and Rice

2008-11-26T04:20:00.000-08:00

3-4 Chicken breasts
2 cans Healthy Request Cream of Chicken soup
1 1/2 C Rice
2 2/3 C Low sodium Chicken Broth
2 cloves minced garlic
1 T dried onions
Ground sage
Crushed thyme
1 C frozen peas

Season chicken with salt, ground sage and Thyme. Brown in a large skilled, do not cook through.
In a large casserole dish combine soup, chicken broth, garlic, dried onions and a sprinkle of sage and thyme.
Add rice and frozen peas, stir.
Top with browned chicken. Cover.
Bake at 375* for 45 minutes

Shepperd's Pie

2008-11-18T11:50:00.000-08:00

I tend to call this recipe Hamburger Pie. This is a lightened up version.

1 lb of extra-lean ground beef
1 C beef broth
1 tsp pepper
2 bay leaves
2 whole cloves
Dash of dried thyme
2 C sliced carrots
1 C diced onions
1 4oz can mushrooms
1 C diced celery
1 can corn
1 C peas or 1 can green beans

1/4 C + 1T flour
2 1/2 to 3 C beef broth

8 servings of prepared flake potato's

Spray a casserole dish and preheat oven to 375*

Brown beef and onion, drain. Add 1 C beef broth, bay leaves, cloves thyme, pepper, carrots, and celery. Simmer for 30 minutes or until the liquid is absorbed.
Add mushrooms, corn, peas or green beans simmer for 5 minutes.

Put flour into a bowl and gradually add broth whisking constantly. Add to beef mixture. Simmer for 3-5 minutes until thickened. Remove bay leaves.

Transfer mixture to prepared casserole dish. Evenly spread prepared mashed potato's over beef mixture.

Bake for 10-15 minutes
Serves 8
7 Points each

White bean and Vegetable Soup

2008-11-18T11:41:00.000-08:00

1 tsp olive oil
cooking spray
1 onion, chopped
2-3 ribs celery, chopped
2-3 carrots, chopped
2 garlic cloves
3/4 tsp salt
5 to 5 1/2 C Vegetable broth
2-3 cups cooked white beans
or 2 cans white beans
1 14 oz can diced tomato's
1 C frozen pea's

Heat oils in a 5-6 quart pan add chopped onion, celery, carrots, minced garlic and salt. Cover and cook stirring occasionally until vegetables are soft. About 20 minutes.
Stir in the broth, beans and tomato's bring to a boil and simmer for 5 minutes. Add the frozen pea's and simmer for 5 more minutes. Season with salt and pepper to taste before serving.

Serves 8
5 Points each

Cream Cheese Frosting

2008-11-17T07:02:00.000-08:00

This is a wonderful compliment to the carrot cake recipe on my blog.
America's Test Kitchen Family Cookbook.

Ingredients:
8 oz cream cheese, softened
5 Tbsp unsalted butter, softened
1 Tbsp sour cream
1/2 tsp vanilla extract
1 1/4 cups confectioners' sugar

Directions:
Process the cream cheese, butter, sour cream, and vanilla in a food processor until combined, about 5 seconds. Add the confectioners' sugar and continue to process until smooth, about 10 seconds, scraping down the bowl and blades as needed.

VARIATION:
Substitute 1 Tbsp orange juice for the sour cream and 1 Tbsp grated orange zest for the vanilla.

Number Of Servings:Enough for 9x13 cake, a bunt cake or 24 cupcakes.

Carrot Cake

2008-11-17T06:48:00.000-08:00

This is the most wonderful carrot cake I have ever eaten!
Thank You to my sister-in-law Angela and the America's Test Kitchen Family Cookbook.

Ingredients:
2 1/2 cups all purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
1/2 teaspoon nutmeg
1/8 tsp cloves
1/2 tsp salt
4 large eggs at room temperature
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups vegetable oil
1 lb carrots, peeled and grated*

Do not use bagged, pre-shredded carrots--they are too thick. Use either the large holes on a box grater or the shredding disk of a food processor.

Directions:
1. Put the oven rack in the middle position. Heat the oven to 350 degrees. Spray a 9x13 pan with vegetable oil spray, then line the bottom with parchment paper. Whisk the flour, baking powder, baking soda, spices, and salt together in a large bowl and set aside.

2. Whisk the eggs and sugars together in a large bowl until frothy and the sugar is mostly dissolved, about 1 minute. While whisking, slowly add the oil until the mixture is thoroughly combined and emulsified, about 1 minute. Whisk in the flour mixture until no streaks of flour remain. Stir in the carrots.

3. Pour the batter into the prepared pan and smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking.

4. Let the cake cool in the pan on a wire rack, about 2 hours. Run a paring knife around the perimeter of the pan, invert the cake onto the rack, peel off the parchment, then invert the cake again onto a serving platter.

VARIATIONS
Nuts and raisins: Stir 1 1/2 cups pecans or walnuts, toasted and chopped, and 1 cup raisins into the batter with the carrots in step 2.

Ginger-orange carrot cake: reduce the amount of cinnamon to 1/2 tsp and add 1 1/2 tsp ground ginger to the flour mixture in step 1. Add 1 Tbsp grated orange zest to the egg and sugar mixture in step 2. Stir 1/2 cup finely chopped crystallized ginger into the batter with the carrots in step 2.

For two 8-inch cake layers: Reduce the baking time to 25-30 minutes. Do not use the cream cheese frosting--substitute a butter based frosting--as the cream cheese frosting isn't stiff enough for a layer cake.

For a bunt cake: Increase the baking time to about 55 minutes.

For 24 cupcakes: Reduce the baking time to 30 minutes.

Make ahead: After the cake has cooled, it can be wrapped tightly in plastic wrap and kept at room temperature for up to 3 days.

I will post the cream cheese frosting recipe separately.

Number Of Servings:10-12

Roasted Pork Tenderloin

2008-11-17T06:43:00.000-08:00

2 tsp dried thyme
2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
2 tsp olive oil
2 lbs pork tenderloin

Preheat oven 400* Coat shallow pan with cooking spray.

Combine thyme, oregano, garlic powder, onion powder, salt and pepper.
Rub oil over pork, sprinkle with mixture and transfer to prepared pan.

Roast until center of pork reads 160* about 30 minutes.
Let stand for 10 minutes before serving.

Pork Tenderloin is 1 point per ounce.

Chocolate Delight

2008-11-17T06:27:00.000-08:00

The original recipe was courtesy Paula Deen. However I have made my own variation.

1 recipe "Darn Good Chocolate Cake"
3 pkg chocolate fudge instant pudding prepared
1 large Cool Whip
Chocolate syrup for garnish
4 oz bittersweet chocolate, chopped
1 C chopped pecans, lightly toasted

Prepare the cake as directed. Cool completely.Slice the bunt cake into thin slices.
Prepare the chocolate pudding.

To assemble:
In the bottom of a trifle bowl or other glass bowl of the same size tare half of the bunt slices into small pieces. Layer half of the pudding and Cool Whip. Garnish with chocolate syrup, half of the chopped chocolate and half of the pecans. Repeat!

If you are making this for a smaller party one layer would be sufficient. However you will half a cake left over.

Serves 20-30

Green Goo Mexican Chutney

2008-11-17T06:22:00.000-08:00

This is another one of my Hubby's originals. We usually have this with Latin-Lime Chicken.

Ingredients:
1 to 2 lb of husked tomatillos
1/2 cup chopped fresh cilantro (leaves only)
4 - 6 minced garlic gloves (how much garlic do you want?)
1/4 cup minced onion (fresh or dried, either works)
3 medium ripe Haas Avocados
1/4 - 2 Jalapeno Chilies (wus - hottie --choose your heat)
2 tablespoons lime juice
1 tablespoon orange juice
1/2 teaspoon kosher or sea salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black peppercorns

Directions:
TOMATILLOS: As a general rule, I'd buy tomatillos with about 2" diameter. Remove the papery skin/husk. Put a skillet on your stove with enough oil to lightly coat your pound of tomatillos as you fry 'em up. Cook them over a medium heat until they start to get lightly browned and slightly translucent. When done, put them in a food processor, or begin the laborious task of mincing them beyond recognition.

JALAPENO CHILIES: How hot do you like it? I'd say most people would like this around 1 or 1 1/2 chilis. For mom, I made it with only 1/4. If you are feeling particularly wild & dangerous, you could substite Habenero Chilis instead at your discretion. I wouldn't add the seeds, the tomatillos provide enough of those, and a chili itself has plenty flavor/heat. Process it into the tomatillo mix.

CILANTRO: You can never have too much cilantro when it comes to a mexican dish. De-stalk the cilantro, and throw it into the food-processor as well.

GARLIC: Take off the papery skin, cut of the icky ends, and you guessed it, toss it into the food processor.

ONION: I'd go with the dried pre-minced stuff, but you can go with the arduous task of cutting this up if you want to. Throw it into your tomatillo mixture so they can re-hydrate.

AVOCADOS: Ripe pebbly skinned haas avocados are the only way to go. Cut them in half the long way, rip one side off of the pit and cut it up into fairly smaller pieces to put into your food processor. Depending on it's capacity, you may need to transfer your current mix into a bowl, and do the avocados seperately. If you like chunky pieces of avocado, use the processor on two of the avocados and cut the third up into dime sized pebbles, otherwise, toss 'em all into the food processor.

SEASONINGS: If they are not already together, mix your tomatillo and avocado stuff into one bowl. Add remaining ingredients and mix well. Taste it. You know what you like. Season it that way.

****************************************************************

I like to serve this with warm tortillas, rice, beans, salsa, sour cream, olives, cheese, etc. (Picture a super-fancy taco bell burrito.) Sometimes I just forget the tortilla and layer it all on my plate. This goes well with chicken or beef, (whole on the side or cut into strips for your burrito) especially if you season the meat using my Latin-Lime Cilantro Wet-Rub...

Number Of Servings:I'd have to guess around 8, depends on how big your eyes are.

Preparation Time:With Food Processor: 20 Min. Without: 60+ Min

Latin-Lime Cilantro Wet-Rub

2008-11-17T06:20:00.000-08:00

A wet rub for chicken, beef or anything that you'd like to make taste like it was made south of the border.
This rub was created by my wonderful Hubby. Way to go!

Ingredients:
2 Teaspoons Chili Powder
2 Teaspoons "Sweet" Paprika (not hot)
2 Teaspoons Ground Coriander
4 Tablespoons Lime Juice
3 Tablespoons Orange Juice
2 Tablespoons Olive Oil
2 Garlic Cloves, Minced
1/4 Cup Fresh Cilantro Leaves, Minced

Directions:
Put all the dry spices together, mix well. Put everything else into your food processor, puree... add spices puree some more. The easiest way to spread the rub over your meat of your choice is to put all your meat into a gallon size zip-lock bag and then pour the rub into the bag. Zip it shut and massage the rub onto the meat until well coated -- This way it is less messy. Don't forget to brine your meat first if you are using chicken.

You'll want to let the meat sit in the fridge for about 2 hours if possible.

Keep in mind that this recipe was created with the intent of grilling the meat... if you cook it some other way, I can't vouch for it.

Number Of Servings:It'll cover about 6 good sized chicken breasts

Preparation Time: Food processor: 5 Minutes. Without: 20 Minutes

Chocolate Muffins

2008-11-17T06:11:00.000-08:00

Marissa found this recipe on nick Jr. We had a really good time making these muffins together.

1 3/4 C flour
1 C sugar
1/2 C cocoa powder
2 tsp baking powder
1/4 tsp baking soda
2 eggs, lightly beaten
1 C milk
1/2 C butter, melted
1/2 C chocolate chips

Combine the flour, sugar, cocoa, baking powder, soda, salt and chocolate chips, Whisk to blend.
Add the eggs, milk and melted butter. Stir until just blended.

Spray a 12 cup muffin pan. Spoon batter into the prepared pan
Bake at 375* for 18-20 minutes

Cinnamon and Sugar Banana Bread

2008-11-17T06:00:00.000-08:00

This is a very noddy banana bread recipe the my brother Nate gave me. It is quite wonderful! Very moist.

1 C margarine
1 C sugar
2 eggs
1 C mashed banana
1/2 tsp vanilla
1/2 C sour cream
2 C flour
1 tsp baking powder
1 tsp baking soda

1/4 C sugar
1 tsp cinnamon

Spray the bottom of a large loaf pan and sprinkle half of the cinnamon and sugar mixture onto the bottom of the pan.

Cream sugar and margarine add eggs, banana, vanilla and sour cream. Stir in flour mixture just until incorporated.

Pour half of the batter into the pan and sprinkle on the rest of the cinnamon and sugar mixture. Pour the rest of the batter into the pan

Bake at 350 for 40 minutes or until the top is browned and a toothpick comes out with a few crumbs but now wet with batter.

Laurie's Breakfast Cookies

2008-11-17T05:51:00.000-08:00

3 C quick oats
3 C bran flakes
1 1/2 C raisins
1 1/2 C packed shredded coconut
8oz chopped dates
8oz raw sunflower seeds
6oz Walnuts
6 1/2 C all-purpose flour
7 eggs
3 tsp vanilla
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 1/2 C margarine
2 1/2 C packed brown sugar
2 1/2 C sugar

Bake at 375* for 17 minutes 1/4 to 1/3 cup per cookie.
These cookies are huge and it makes a ton about 6 dozen.
Make the full recipe only if you are making them for a large party. Otherwise I would half the recipe.

Thank you to my friend Laurie for this wonderful recipe! Yum Yum

Rice Krispies Treats

2008-11-14T07:00:00.000-08:00

2 3/4 cups Kellogg's Rice Krispies
2 Tbsp butter
1/4 tsp vanilla extract
18 medium marshmallow(s)
Baking M&M's or chocolate chips

Instructions:
Melt the butter in the microwave. Add the marshmallows and melt for 1 minute in the microwave. Stir in the vanilla and Rice Krispies.
Spread into an 8x8 square pan.
Top with M&M's or chocolate chips

Taco Salad

2008-11-14T06:51:00.000-08:00

Baked Doritos
1 lb Hamburger
1/2 pkg Taco seasoning package
Shredded cheddar cheese
Shredded lettuce
Tomato's
Olives
Tomato soup
Fat-free sour cream

Instructions:
Brown hamburger and season with taco seasoning.
To build individual taco salads place Doritos on plate pile on hamburger, cheese, lettuce, tomato's, olives. Ladle on desired amount of prepared tomato soup. Top with fat-free sour cream.
Use the Doritos to spoon up toppings.

Pumpkin Cookies

2008-11-14T06:43:00.000-08:00

1 spice cake mix
15 oz can Solid Pack Pumpkin
1/4 cup Egg Beaters or 1 egg
1 1/2 cup semi-sweet chocolate chips

Instructions:

Bake at 350* on a Pam sprayed cookie sheet for 16 minutes

Variation:
These can also be baked as bar cookies.
Spread all of the batter onto the sprayed cookie sheet and bake at 350* for 16-18 minutes.
POINTS® Value: 2
Servings: 30

Hamburger Stroganoff

2008-11-14T06:30:00.000-08:00

1/2 lb cooked extra-lean ground beef
1 T dried onions
2 cans Campbell Cream Of Mushroom Soup
1/4 soup can water
1/2 cup fat-free sour cream
1 1/2 tsp Worcestershire sauce
4 oz can mushrooms
no-yolk egg noodles

Brown hamburger with dried onion. Add mushroom soup and water(until desired consistency.) Mushrooms, Worcestershire sauce and sour cream. Combine with cooked egg noodles and serve.

Macaroni Casserole

2008-11-14T06:11:00.000-08:00

1/2 lb extra-lean ground beef
2 clove garlic clove(s)
1/2 cup onion(s)
15 large olive(s)
4 oz canned mushrooms
2 28 oz cans Spaghetti Sauce
16oz of any small pasta
1 cup part-skim mozzarella Cheese

Instructions:
Brown hamburger with onions and garlic, drain. Add spaghetti sauce, olives and mushrooms and simmer. Cook macaroni then add it to the sauce.
Pour the mixture into a 9x13 pan and bake at 350 for 15 minutes. Sprinkle cheese on top and bake for 5 more minutes.
Serves 8
9 points each serving

Taco Soup

2008-11-13T18:50:00.000-08:00

12 oz cooked 93% lean ground beef
1 can diced tomatos
2 cans kidney beans
1 can black beans
1 can olives
1 can corn
1/2 to 3/4 of a 48oz bottle V8 juice
1 pkg taco seasoning

In a large soup pan brown ground beef and drain. Add rinsed beans, undrained corn and tomato's, sliced olives, V8 juice to desired consistency and taco seasoning.
Simmer up to an hour. Serve with grated cheese and sour cream.

serves 6
6 points each

Beef Noodle Soup

2008-11-13T18:49:00.001-08:00

1lb cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
2 T beef bouillon
¼ tsp dried parsley
1 can low sodium beef broth
ground black pepper
1 cup chopped carrots
5 cups water
dry egg noodles
mixed frozen veggies
2 T corn starch
½ cup water

In a large sauce pan saute the stew meat, onion and celery until meat is browned. Stir in bouillon, parsley, ground black pepper, carrots, water, beef broth and mixed veggies. Simmer covered for 30 min to 1 hour. The meat will be more tender the longer it simmers. Add some dry egg noodles according to preference. Boil uncovered for 10 min or until noodles are tender. For thicker broth combine corn starch and water, stir into soup while the egg noodles are cooking.

Broccoli Pasta Salad

2008-11-13T18:46:00.000-08:00

16oz box rainbow rotini (1/2 pkg)
1 can black olives sliced
2 bunches broccoli cut up

Cook & rinse pasta in ice water
Steam broccoli 3 min then also rinse in ice water
Drain well
Mix with 1/3 bottle of Cheese Fantastico Dressing
Best if made a few hours before hand, chill

Baked Ziti with Vegetables and Mushrooms

2008-11-13T18:43:00.001-08:00

1 tsp vegetable oil with cooking spray
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 1/2 cups chopped portobello, cremini, or button mushrooms
4 garlic cloves, chopped
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1 (8-ounce) can tomato sauce
7 cups torn spinach (about 1/2 pound)
3 cups hot cooked ziti (about 2 1/4 cups uncooked short tube-shaped pasta)
Cooking spray
1 cup low fat cottage cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 375°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add mushrooms and garlic; sauté 2 minutes. Stir in basil, salt, black pepper, tomatoes, and tomato sauce, and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Stir in spinach; cook 1 minute or until spinach wilts. Stir in pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Dollop with ricotta.
Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Parmesan. Bake an additional 5 minutes or until lightly browned.
Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight. Let stand 30 minutes at room temperature, and bake as directed.

Yield: 8 servings (serving size: 1 cup)
5 points each

NUTRITION PER SERVING
CALORIES 237(24% from fat); FAT 6.3g (sat 2.5g,mono 2.4g,poly 0.8g); PROTEIN 11.6g; CHOLESTEROL 12mg; CALCIUM 213mg; SODIUM 588mg; FIBER 4.5g; IRON 3.8mg; CARBOHYDRATE 35g

The Best Homemade Lasagna

2008-11-13T18:38:00.000-08:00

Meat Sauce:
1/2 to 3/4lb Hamburger
1 small onion chopped
2 cloves garlic minced
1 can olives (optional)
1 can mushrooms (optional)
2 32oz cans of Hunts Spaghetti sauce
(Four cheese or Mushroom flavors are best)

1 lb Mozzarella cheese

Cheese Mixture:
5oz grated Parmesan cheese
24 oz (large container) cottage cheese
1T Parsley
2 tsp basil
1 tsp oregano
1 egg

Preheat oven to 375 degrees

In a large skillet brown hamburger, onion and garlic. Add the cans of sauce, olives and mushrooms. Simmer on a very low heat while continuing to prepare the cheese mixture.
To prepare cheese mixture, combine Parmesan cheese, cottage cheese, egg and spices in a large bowl. Grate mozzarella cheese and set aside.
Cook 10 Lasagna noodles in a large pot of boiling water for 10 min. Drain, leaving an inch or two of water at the bottom of pan to keep noodles moist while preparing.

On the bottom of a 13x9 pan add 1/3 of meat sauce. On top of the meat sauce put 4 noodles side by side and one noodle across the top. Then add another 1/3 of meat sauce. On top of that add ½ of the cheese mixture and half the grated mozzarella. Then repeat the process.
Cover with tinfoil and cook for 20 min. Uncover and cook for another 20 min. Remove from the oven and let stand for at least 10 minutes and serve.

Serves 12
8 Points each

Sweet-and-Sour Pork

2008-11-13T18:35:00.000-08:00

POINTS® Value: 7
Servings: 6
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Easy

Enjoy this Chinese favorite from the comfort of your home and without all the calories of the restaurant version. Quick tip: Keep the pork slightly frozen so it’s easier to slice into thin strips.

Ingredients
• 1 sprays cooking spray
• 1 1/2 pound lean pork tenderloin, cut into thin strips
• 15 oz canned unsweetened pineapple chunks
• 1/2 cup water
• 1/3 cup rice wine vinegar
• 1/4 cup packed brown sugar
• 2 Tbsp cornstarch
• 1/2 tsp table salt
• 1 Tbsp low-sodium soy sauce
• 2 medium green pepper(s), sliced
• 1 small onion(s), sliced
• 3 cup cooked brown rice, kept warm
Instructions
• Heat a nonstick skillet coated with cooking spray over medium-high heat.
• Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
• Drain pineapple chunks, reserving juice; set aside.
• Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
• Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.

Heather’s Enchiladas

2008-11-13T18:31:00.000-08:00

1 16oz can refried beans
1 cup salsa
1 15oz can black beans, rinsed
12 oz cooked chicken breast, shredded
1 tsp salt
½ tsp dried oregano
8 Mission life balance soft taco size tortilla's
6 0z shredded cheddar cheese
1 small can of Enchilada Sauce

Boil chicken in frying pan and shredded
Combine beans, salsa, black beans, chicken, salt and oregano.
Spread about ½ cup of mixture on each tortilla sprinkle with cheese and 1 tbsp enchilada sauce.
Fold right and left ends in and roll.
Spread a thin layer of enchilada sauce on the bottom of a Large Casserole dish. Place rolled tortillas in dish.
Spoon desired amount of sauces over enchiladas and bake, covered, at 350 degrees for 20 min. Uncover and sprinkle with remaining cheese and bake 5 more min.

Alternative cooking method:
Sprinkle the enchiladas with cheese and cover the casserole dish.
Cook in the microwave on high for 10 minutes or until the cheese in melted.

Serves 8
8 Points each

Chicken Parmesan

2008-11-13T18:28:00.000-08:00

A very tasty chicken & pasta recipe... one of my very favorites... Goes well with broccoli. (A large glass of milk is also recommended for the acid challenged.) Chicken may be served to the side of the pasta, or on top with sauce poured over, your choice.

Ingredients:
***CHICKEN***
2 Large Chicken Breasts
1 Large Egg
1 Cup Dried Italian Seasoned Bread Crumbs
1/4 Cup Extra-Virgin Olive Oil
3/4 Cup Grated Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
8 Ounces Linguine

***MARINARA SAUCE***
2 Garlic Cloves, Minced
2 Tlbs Extra-Virgin Olive Oil
1 28oz Can Crushed Tomato
1/2 Teaspoon Dried Basil
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Sugar
(1 small can mushrooms drained--optional)

Directions:
**Double or Triple the Recipe for Serving Size Needed**

1. PASTA ~Put pot of water on stove and bring to a boil while preparing other ingredients.
2. CHICKEN ~Pound chicken to a 1/4 inch thickness. Beat egg in shallow dish. Put bread crumbs in another shallow dish. Dip both sides of each chicken in egg solution, then bread crumbs. Set aside breaded cutlets on large wire rack that is set over a jelly-roll pan.
3. SAUCE ~Heat oil & garlic until it starts to sizzle. Stir in tomatos, basil, oregano & sugar. Salt/Pepper to taste. Let simmer 10-12 minutes.
4. PASTA ~Put linguine in boiling water as sauce begins to simmer.
5. CHICKEN(fried) ~Do this step as pasta cooks and sauce simmers. Heat oil in a medium sized frying pan over a medium high heat. When oil is heated sufficiently, put in chicken, one piece at a time and saute each side until golden brown and chicken is cooked thoroughly (cut it to be certain), remove and place back on wire rack. It will take 6 minutes or so per piece depending on the thickness of chicken.
6. CHICKEN (Baked) This is an alternative to frying the chicken. It is faster and Healthier. Prepare as above, place breaded chicken on a tin-foil lined cookie sheet and bake at 400 degrees for about 20 min.
Once all chicken has been fried or baked, sprinkle on the mozzarella cheese, then the parmesean cheese. Place pan & rack into the oven about 5 inches from the broiler. Cook until cheese is melted and begins to have a hint of brown. About 3 minutes will do.

Suz's Cashew Chicken

2008-11-13T18:27:00.001-08:00

4 Boneless skinless chicken breasts
½ cup cornstarch
Canola oil
1 1/3 cup water
¼ cup sugar
2 T. soy sauce
2 T. oyster sauce
½ tsp garlic powder
2 T. Cornstarch
1 ½ cups Broccoli, cut into small pieces
Sesame seeds

Cut chicken into 1-inch cubes. Put ½ cup cornstarch in plastic bag and toss chicken cubes in bag until well coated. Add enough canola oil into your skillet to generously coat bottom. Fry chicken until medium brown. While chicken is frying, prepare sauce by mixing in saucepan water, sugar, soy sauce, oyster sauce, garlic powder and cornstarch. Stir mixture over medium heat until thickened and pour over chicken. Simmer 3 min. Add Prepared broccoli cover and steam on med-low until desired tenderness. Stir in cashews and serve over rice.

Suz's Beef Chuck Pot Roast

2008-11-13T18:25:00.002-08:00

1 cup water
2 Brown Gravy packets
2 Golden mushroom soup
Carrots
Potato’s
Chuck roast
Combine first 3 ingredients in medium bowl. Pour over roast and veggies. Cook at 350 degrees for 4-5 hours.

Suz's Beef & Broccoli

2008-11-13T18:25:00.001-08:00

Marinade

1 T. soy sauce
¼ tsp ginger powder or ½ tsp fresh ginger
1/8 tsp garlic powder
1 T Sugar
1 T cornstarch

Sauce

1T. Oil
2 Cups Water
3 Beef Bullion Cubes or 1 T. beef bullion granules
½ cup oyster sauce
1T. Sugar
3T Cornstarch

Sliced Beef sirloin or Round steak

Marinade for 1 hour. Seer steak than add prepared sauce. Add broccoli, simmer until broccoli is tender. Serve over rice.

Suz's BBQ Sandwiches

2008-11-13T18:22:00.000-08:00

2 cups shredded cooked pot roast
½ cup chopped onion
2 T butter
1 cup Ketchup
¼ tsp salt
1T Sugar
pepper
1T liquid smoke

Sauté butter and onion until onion is tender, add the rest of the ingredients for the sauce bring to a boil. Cover and simmer on low for 10 min. Add meat and simmer for 5 more min.

Angel Hair Pasta with Chicken

2008-11-13T18:20:00.000-08:00

1 tsp olive oil
2 chicken breasts cubed
1 carrot sliced
10 oz frozen broccoli Thawed or frozen peas
2 cloves garlic minced
12 oz angel hair pasta
2/3 cup chicken broth
1 tsp dried basil
¼ cup grated Parmesan cheese

Cook cubed chicken until brown. Remove to a paper towel.
Heat oil and begin boiling water for pasta. Add carrot to skillet, cook stirring 4 min. Add broccoli and garlic, cook stirring for 2 min longer.
Cook pasta according to package.
Add Chicken broth, basil and Parmesan to skillet, Stir. Return chicken to skillet. Reduce to low heat and simmer for 4 minutes. Add cooked pasta and stir.

Serves 8
7 points each

Candy Bar Fudge

2008-11-13T18:19:00.000-08:00

½ cup butter
1/3 cup baking cocoa
¼ cup packed brown sugar
¼ cup milk
3 ½ cups powdered sugar
1 tsp vanilla
30 caramels, unwrapped
2 T evaporated milk
2 cup salted peanuts
½ cup semisweet chocolate chips
½ cup milk chocolate chips

Combine butter, cocoa, brown sugar and milk. Microwave on high until mixture boils about 3 min. Stir in powdered sugar and vanilla. Pour into a greased 8x8 baking pan. Microwave caramels and evaporated milk until caramels melt. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 min or until melted; spread over caramel layer. Chill until firm.

Darn Good Chocolate Cake

2008-11-13T18:18:00.000-08:00

1 pkg plain devil’s food of dark chocolate fudge cake mix
1 pkg (3.9oz) chocolate instant pudding mix
4 eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cup semisweet chocolate chips

1. Preheat oven to 350 degrees. Lightly mist a 12 cup Bundt pan with pam spray, then dust with flour or cocoa powder. Shake out the excess.
2. Combine cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large bowl. Blend with an electric mixer on low speed for 1 min. scrape the bowl and increase the mixer to medium speed for 2-3 min. Fold in chocolate chips. Pour the batter into the prepared pan, smoothing with a rubber spatula.
3. Bake until it springs back when lightly pressed with your finger and just starts to pull away from the sides. About 45-50 min. Cool on a wire rack for 20 min. Run a long sharp knife around the edge and center of the cake and invert it onto the rack to cool completely, 20 min more.
4. Serve with a Dark chocolate frosting.

Frozen mixed fruit and banana smoothie

2008-11-13T18:17:00.000-08:00

1 frozen banana, peeled and sliced
2 cups frozen strawberries, raspberries, or cherries
1 cup milk
1/2 cup plain or vanilla yogurt
1/2 cup freshly squeezed orange juice
2 to 3 tablespoons honey or to taste
Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Fudge-Topped Brownies

2008-11-13T18:16:00.000-08:00

1 Cup Butter
4 Squares (1oz each) Unsweetened chocolate
2 cups sugar
2 tsp vanilla extract
4 eggs
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup chopped walnuts (optional)
TOPPING:
4 ½ cups sugar
1 can (12oz) evaporated milk
½ cup butter
1 pkg (12oz) semisweet chocolate chips
1 pkg (11 ½ oz) milk chocolate chips
1 jar (7oz) marshmallow crème
2 tsp vanilla extract
2 cups chopped walnuts (optional)

Follow the melting instructions on the package of the unsweetened backing chocolate squares. Melt Chocolate squares and butter, stir to combine. Blend in sugar and vanilla. Beat in eggs. Combine flour, baking powder and salt; add to chocolate mixture. Stir in nuts. Pour into a greased 13x9x2in baking pan. Bake at 350 degrees for 25-30 min. or until top springs back when lightly touched.
FUDGE:
In a larger saucepan, combine sugar, milk and butter. Bring to a boil over medium heat. Reduce heat; simmer 5 min. stirring constantly. Remove from heat. Stir in chips,crème and vanilla;beat until smooth. Add nuts. Spread over warm brownies. Cool in fridge until firm. Cut into 1-in squares. Yield: A LOT!!!
This recipe also works great cut in half. Just use an 8x8 or 9x9 pan

Angela's Pumpkin Cheesecake Bars

2008-11-13T18:14:00.000-08:00

I (Angela) made this recipe by combining my favorite recipe for cheesecake bars with my favorite pumpkin cheesecake recipe. I like it because it is less fussy than pumpkin cheesecake--no water bath, no springform pan, less time waiting for them to cool, and better for serving to a larger group. In the future, I am going to experiment with doing a graham cracker crust. But this crust is very yummy.

Ingredients:
Crust:

5 Tbsp butter (softened, but still cool)
1/3 cup brown sugar
1 cup flour
1/2 cup chopped nuts (I like pecans)

Filling:

1/2 cup sugar
scant 1/8 tsp. cloves
scant 1/8 tsp. allspice
scant 1/8 tsp. nutmeg
scant 1/4 tsp. salt
heaping 1/4 tsp. cinnamon
1 8 oz pkg cream cheese (room temperature)
1 teaspoon vanilla
5 oz pumpkin (not pumpkin pie filling!)
1 egg (room temperature)
2 Tbsp heavy whipping cream

Directions:
Crust:

Cream butter and brown sugar, add flour and nuts and mix. Set aside 3/4 cup of the mixture for topping. Press remainder in bottom of 8 x 8 inch baking pan. Bake at 350 degrees for 12 to 15 minutes.

Filling (prepare while crust is cooking):

1. Remove some of the moisture from the pumpkin. Do this by lining a large plate or baking sheet with a triple layer of paper towels. Spread the pumpkin on the towels and cover with another triple layer of paper towels. Press firmly until the towels are saturated. Fold the pumpkin on itself, peeling the towels off and throwing them away.

2. Whisk sugar and spices together.

3. Blend sugar mixture and cream cheese until smooth.

4. Add the pumpkin from step one, vanilla, and an egg. Beat well. Add the cream and combine until incorporated.

5. Pour the filling in to the crust, and smooth the top. Sprinkle with the reserved topping. Return to oven and bake 25 minutes more. Cool, then chill in the refrigerator.

Serve when fully chilled.

This recipe doubles well in a 9 x 13 pan.

Number Of Servings:20-25 bars

Weekend Waffles

2008-11-13T18:13:00.001-08:00

1 cup flour
3 tsp baking powder
¼ tsp salt
1 Tbs. sugar
3 eggs, separated
1 cup milk
¼ cup oil
1 tsp vanilla

Wisk together dry ingredients, set aside. Beat egg whites until stiff.
Add milk and egg yolks to flour mixture. Stir until smooth. Add oil and vanilla to batter and mix well. Fold egg whites into batter.
Pour about 2/3 cup batter into the middle of the waffle baker. Cook 5-6 min or until golden brown. Makes 8-10 waffles.

Pumpkin Chocolate Chip Muffins

2008-11-13T18:11:00.000-08:00

This recipe was originally by Hodgson Mill Whole Wheat Flour. I modified it to substitute chocolate chips for the raisins that were originally called for.

Ingredients:
2 cups sugar (14 oz)
½ cup vegetable oil
3 eggs
1 ½ cups pumpkin (12 oz)
½ cup water (4 oz)
3 cups whole wheat flour (16.5 oz)
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp cloves
3/4 tsp cinnamon
1 tsp nutmeg
1 cup chocolate chips
1 cup walnuts or pecans

Directions:
Preheat oven to 400 degrees. In a large bowl, mix together sugar, oil, eggs pumpkin and water. In a small bowl, mix together flour, baking powder, soda, salt and spices. Add to first mixture and blend together with electric mixer. Add chocolate chips and walnuts (if desired). Let stand one hour at room temperature.

Grease muffin tins (makes 18-24). Bake 15 minutes.

Without chocolate chips each muffin contains: 215 calories, 2 grams of dietary fiber, and 35 grams carbohydrates.

Number Of Servings:18-24

Thick and Chewy Chocolate Chip Cookies

2008-11-13T18:07:00.000-08:00

2 cups plus 2 Tbs all-purpose flour
½ tsp baking soda
½ tsp salt
1 ½ sticks unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg pulse 1 egg yolk
2 tsp vanilla extract
1 cup semisweet chocolate chips

1. Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees.
2. Whisk dry ingredients in medium bowl; set aside.
3. Mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined. Add dry ingredients and mix on a low speed just until combined. By hand stir in chips.
4. For Large cookies roll scant ¼ cup dough into ball. For smaller cookie roll heaping 1 Tbs of dough into ball. Place on a large ungreased cookie sheet or jelly roll pan, leaving 2 ½ inches between each ball for large cookies.
5. Bake both cookie sheets, reversing position of cookie sheets halfway through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges start to harden yet center are still soft and puffy, 15-18 min. Cool cookies on cookie sheet.

Makes 18 Large cookies and about 24 smaller cookies

(Cooks Illustrated’s The Best Recipe Cook Book)