Tuesday, June 30, 2009

Buffet potatoes

Partially cooked cubed potatoes, or use hash browns 2 pound package (thaw before using)
1/2 of a vidalia onion finally chopped
2 cans of cream of chicken soup
16 oz. of sour cream
1/2 pound of shredded cheddar cheese or what ever amount you have and want to put in it.

Mix the above well and put in a 9 x 13 greased dish or pan.
Corn flakes crushed for the top and mix with a 1/2 cup of melted butter.
Spread the topping and bake in a preheated oven at 350 until nice and bubbly and toasty brown on the top. about 30 minutes

Grilled cheese pizza sandwich

1 tablespoon butter, softened
2 slices bread
1 slice provolone cheese
6 slices pepperoni
3 tablespoons pizza sauce
Additional pizza sauce, optional

Butter one side of each slice of bread. Place one slice in a skillet, butter side down. Top with the cheese, pepperoni, pizza sauce and second bread slice, butter side up. Cook over medium heat until golden brown, turning once. Serve with additional pizza sauce if desired. Yield: 1 serving.

WW Low Fat Blueberry Scones

8 servings • Total Time: 25 minutes • Points: 4.5 ww points
2 cups unbleached flour
1/4 cup sugar
1/4 tsp salt
1/2 tsp baking soda
1 tbsp baking powder
1/4 (half stick) cup frozen butter
3/4 cups light buttermilk
1 egg
1 tsp vanilla
1 cup fresh blueberriesPreheat the oven to 400°.In a large bowl, mix all the dry ingredients.Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.In a medium bowl, mix the buttermilk, egg and vanilla.Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough. Fold in the blueberries.Line a cookie sheet with parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating

Monday, June 29, 2009


This is a great use for stale French or Italian bread.

1/2 inch diagonal slices of brea
Thin slices of peeled fresh tomatoes, preferably Romas
Fresh basil leaves
Extra Virgin Olive Oil
Thin slices of Provolone or Mozzarella cheese

Toast the bread lightly, drizzle on olive oil, arrange tomato slices and basil leaves on bread, then cheese slices. Place under broiler until cheese bubbles. Makes a great appetizer or light lunch.

Fresh Broccoli Salad

There are many variations on this salad, such as using different nuts or raisins instead of the craisins.

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cups craisins (or raisins)
3/4 cup sliced almonds (or slivered almonds or sunflower kernals)
1 cup mayonnaise
1/2 cup white sugar (or you can substitute Splenda)
2 tablespoons vinegar

Cook bacon and crumble
Cut broccoli and onion into bite size pieces.
Combine with the bacon, craisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, Splenda and vinegar together until smooth. Stir into the salad, let chill and serve.
Put it into Tupperware so you can turn the bowl several times to evenly coat the salad. Tastes better the second day, so make ahead of time.

Friday, June 26, 2009

Ham Quiche

9-inch pie crust
1 1⁄2 cups cubed, cooked ham
1 cup frozen broccoli florets (thawed and cut into small pieces)
3⁄4 cup shredded Swiss cheese
3⁄4 cup shredded cheddar cheese
4 eggs
3⁄4 cup milk
1⁄4 cup half and half
1⁄4 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon ground mustard

Heat oven to 375 degrees. Layer ham, broccoli and cheeses in pie crust. Beat eggs with milk and half and half, then add salt, pepper and mustard. Pour over ham, broccoli and cheese. Bake for 40 to 45 minutes, or until knife inserted in center comes out clean. Let stand a few minutes before serving.

Oriental Slaw

3 packages Oriental flavored ramen noodles (save the flavoring packets for the dressing)
1/4 cup sunflower seeds
1 1/2 cups slivered almonds
1 bunch green onions, chopped
1 16-ounce package coleslaw mix (or 6 cups shredded green cabbage and 2 cups shredded carrots)

1/4 cup sugar
1/2 cup oil
3 tablespoons soy sauce
2 tablespoons vinegar
1 teaspoon pepper
3 packets Oriental flavor packets

Crush ramen noodles and arrange with sunflower seeds and almonds flat on a cookie sheet. Bake at 325 degrees for 10-12 minutes until lightly browned. Remove and let cool. Chop green onions and toss into coleslaw mix. For the dressing, stir all ingredients in a small saucepan. Cook on medium heat until sugar dissolves. Let cool. Pour dressing over the slaw and onions and mix. Toss slaw and crunchy topping and serve.

Iced Coffee

8-10 cups of strong fresh brewed coffee
1 can of sweetened condensed milk (low fat, fat free..whatever)
Blend, chill..pour over ice...

Starbucks Frozen Frappuccino

3/4 cup double-strength coffee, cold
3 tablespoons granulated sugar
1 cup low-fat milk
2 cups ice
3 Tbs Caramel topping,
3 Tbs Hersheys Chocolate Syrup
Whipped Cream

Make double-strength coffee by brewing with twice the coffee required by your coffee maker: That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
CARAMEL Version:
For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
MOCHA Version:
For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.

Wednesday, June 24, 2009

Fudge Pie

So easy

1 stick butter
1 cup sugar
1/4 cup flour
1/4 cocoa
2 eggs beaten
1 tsp vanilla
1 pie shell

Melt butter, stir in rest of ingredients, Bake in pie shell, 325 40-45 minutes.
Serve with a dollop of cool whip

Lisa’s Pasta with Spicy Cauliflower Sauce

My Daughter-in-law made this for us for dinner when we were over, and it is delicious...I will make this at home ....Yummy

5 TBSP olive oil,
6 garlic cloves thickly sliced,
1 TBSP anchovy paste,
1/2 tsp red pepper flakes,
1/4 tsp black pepper flakes,
1 lb cauliflower florets cut into 1 inch slices,
3 TBSP chopped fresh basil or 1 TBSP dried,
1 lb penne pasta,
1 cup salted pasta cooking water,
1/2 cup freshly grated Romano cheese,
1/4 cup Italian bread crumbs,
2 Tbsp chopped fresh Italian parsley.

Grease a 9x13 baking dish and set aside. Bring salted water to a boil in a large pot. Heat the olive oil, garlic, anchovy paste, red pepper flakes, and black pepper in a large sauté pan set on high heat, until the olive oil begins to sizzle and the garlic begins to brown, about two minutes. Add the cauliflower and 1 TBSP of the chopped basil (or 1 tsp dried) and cook until the cauliflower begins to brown, about 4 minutes,
Add the pasta to the boiling water and cook until just tender. Scoop 1 cup of water from the pot of cooking pasta and add it to the pan of cauliflower. Reduce the heat to medium and cook for 4-5 minutes, until the sauce is slightly thickened. Preheat the broiler.
Drain the pasta well and return it to the pot. Stir in the sauce, half the cheese and the remaining basil. Pour the pasta into the greased baking dish and sprinkle with bread crumbs and the remaining cheese. Place under the broiler for 5-6 minutes, until the bread crumbs and cheese are golden brown. Sprinkle with the chopped parsley and serve family style.

Cherie’s Beef Jerky

Beef Brisket 1½ to 2 inches thick
Teriyaki Sauce
Ground black pepper

Trim fat from outside of brisket.
Remove brisket from package and place on cookie sheet. Put cookie sheet in freezer until brisket is real firm but not frozen solid. Remove from freezer and slice against the grain into ⅛ “
thick slices . Marinate 4 to 6 hours or overnight in teriyaki sauce.
Line the bottom of your oven with foil. Drape beef strips across your oven racks…. not dangling down ….but across the racks.
Sprinkle with black pepper.
Turn your oven to the lowest setting (Mine is 190° ) prop oven door open so it is only open about an inch ( I use a wooden spoon to prop it open) cook about 4 hours or until dried to your liking.

WW Layered Tortilla Bake 6pts

1 pound ground beef, extra lean
1 can kidney beans, canned -- drained and rinsed,
28 ounces roma tomatoes -- canned
4 ounces green chiles -- mild
1 1/4 ounces taco seasoning mix -- 30%less sodium
12 corn tortillas -- 6 inch
4 ounces 2% sharp cheddar cheese, grated
Preheat oven to 350º. Brown ground beef in large nonstick skillet; drain well. Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat; simmer 5 min. Spray 9 x 13 " baking dish with nonstick cooking spray. Cut tortillas in half; place half of them in bottom of bakingdish, overlapping. Spoon half of beef mixture evenly over tortillas. Cover with remaining tortillas and then remaining beef mixture. Top with cheese. Cover; bake 25 min.Description:
"6 Points Per Serving"

Raspberry Buttermilk Cake

1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 stick of unsalted butter, softened
2/3 cup plus
1.5 Tbsp. sugar, divided
1 tsp. vanilla extract
1 large egg
1/2 cup well-shaken lowfat buttermilk
1 cup fresh raspberries (about 5 oz.)

Preheat the oven to 400, with a rack in the middle. Butter and flour a 9″ cake pan (I used a springform pan – I no longer mess around with trying to get cakes out of pans).
Whisk together the flour, baking powder, baking soda and salt.
Beat together the butter and 2/3 cup sugar at medium-high until pale and fluffy. Beat in vanilla, and then egg.
At low speed, mix in flour in three batches, alternating with the buttermilk, beginning and ending with flour, until just combined.
Spoon batter into a cake pan, and smooth the top. Scatter raspberries on top, and sprinkle remaining 1.5Tbsp. sugar.
Bake until cake is golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool in the pan 10 minutes and then turn onto a rack and cool to warm, 10-15 minutes.
Nutritional Information for 1/8 of the cake: Calories: 196 / Fat: 6.7g / Saturated Fat: 3.9g / Carbs: 31.5 / Fiber: 1.5g / Protein: 3.1g

Grandma Solomon's Popcorn Balls

This is another recipe I remember Grandma making....what a treat.

5 quarts of popped popcorn (NOT MICROWAVE)
2 cups sugar
1 1/2 cups water
1/2 teasp salt
1/2 cup light corn syrup
1 teasp white vinegar
1 teasp vanilla

Keep popcorn hot and crisp in a slow oven (300 to 325 degrees)
Butter sides of a saucepan, combine sugar, water, salt, corn syrup, and vinegar. Cook to a hard ball stage (250 degrees) Stir in vanilla, slowly pour over hot popcorn, stirring just until mixed through. butter hands lightly, shape popcorn into 4 inch balls.
makes 9 balls

Grandma Solomon's Caramel Corn

I remember Grandma making this when I was a kid and how wonderful it tasted....I was pleasantly surprised when I opened up an old button box I received after she passed away and there was this recipe along with her peanut brittle and popcorn ball recipes...you can also find those in this blog.

4 quarts of fresh popped popcorn...NOT MICROWAVE POPCORN!!!
1/2 cup margarine
1 cup brown sugar (packed)
1/2 cup light corn syrup
1/3 teasp salt
1/2 teasp vanilla
1/2 teasp baking soda

Put popped popcorn in a large roasting pan. In a heavy saucepan, mix sugar, butter, corn syrup, add salt. Stir over medium heat until it comes to a boil. Continue to boil for 5 minutes without stirring. remove from heat and add vanilla and baking soda.
Soda will make it expand. pour over popcorn and stir to coat well.
bake at 250 degrees for 1 hour stirring several times to evenly coat.
store in an airtight container or Ziploc bag.

Tuesday, June 23, 2009

Blender Pie

yield 1 - 9 inch pie

• 4 eggs
• 1/2 cup all-purpose flour
• 2 cups milk
• 3/4 cup white sugar
• 1 cup sweetened flaked coconut
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon, for dusting

1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch pie pan.
2. Place the eggs, flour, milk, sugar, coconut, and vanilla extract into a blender. Blend on high speed until the coconut has been finely chopped. Pour this mixture into the prepared pie pan; sprinkle with cinnamon.
3. Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool on a wire rack to room temperature; refrigerate until cold before serving.

Monday, June 22, 2009

WW Mexican Pizza

Makes 4 servings - 6 WW Points each

1 pound ground beef (you may substitute ground turkey if you like)
2 tablespoons taco seasoning
1/4 cup water
1 (7 ¾ oz) can Mexican style tomato sauce
1 (14.5 ounce) can fat-free refried beans
8 small corn tortillas
1 cup fat free shredded cheddar cheese
1 cup reduced fat shredded pepper jack cheese
2 tomatoes, seeded, diced
3 green onions, diced

Preparation Preheat oven to 450 degrees. Bake tortillas for 8 minutes or until crispy. Re-set oven to broiler to preheat. In a skillet over medium heat, brown ground beef. Strain to remove any pan drippings. Return to pan and add taco seasoning and water. Reduce heat and simmer 10 minutes. Meanwhile, heat your refried beans until they are warmed through. Also, in a separate pot heat your tomato sauce until it is warmed through. Once the meat is brown, the beans and tomato sauce are warmed and the tortillas are fried, you can start assembling your pizzas. Starting with one crispy tortilla, layer refried beans and seasoned ground beef, then place another crispy tortilla on top. Next, spoon about 2 tablespoons of the Mexican tomato sauce on top, spreading it around with the back of your spoon. Sprinkle with cheddar and jack cheeses, diced tomatoes and green onions. Repeat until you’ve made four pizzas. Lay assembled pizzas on a cookie sheet, depending on the size of your cookie sheet you may need to do these in batches. Cook the pizzas under the broiler until the cheese melts, about 2 minutes.

Watermelon Pickles

I remember my Grandma Solomon making these when I was a kid...I've always wanted to make them...Maybe the next time I have watermelon I will give it a try..

Watermelon Pickles Recipe
This recipe is from a well worn, loose page of an old cookbook.
Unknown source.

16 cups watermelon pieces
8 cups granulated sugar
4 cups white vinegar
4 cups water
1 cup salt
Cold water
2 TBS whole cloves
3 cinnamon sticks
2 pieces ginger root
1 lemon, thinly sliced

Cut watermelon into 1″ pieces remove the dark green and the dark pink (use the firm light pink watermelon flesh).
Dissolve salt thoroughly in 8 cups cold water, pour over watermelon pieces–add more water if needed to cover watermelon. Let stand 6 hours; drain, rinse well and cover with fresh cold water. Cook until just tender; drain.
Tie spices in a cheesecloth bag and combine with remaining ingredients; simmer 10 minutes.
Add watermelon pieces and simmer until clear; remove spice bag. Add boiling water to syrup if it becomes too thick before the watermelon pieces are clear.
Pack, boiling hot, into hot sterilized jars, leaving 1/8-inch head space; seal.
Makes 6-8 oz jars

Broccoli Salad

4-5 chopped broccoli crowns
1/2 lb bacon cooked and crumbled
1 cup raisins (I half this)
1 cup mayonnaise
1/2 cup white sugar
1/2 C vinegar
1 chopped red onion
1 cup sunflower kernels

Chop broccoli, stalks and all, and place in large bowl. Add raisins, cooked bacon, onion, and sunflower kernels.
Mix Mayo, sugar, and vinegar to make dressing. Pour over broccoli mixture. Stir to coat well and refrigerate until ready to serve.

Butterfinger Cake

1 box devil’s food cake mix
1 bottle caramel topping
1 can Condensed milk
1 large tub cool whip
1 Butterfinger bar
Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.

Tea Cakes

Tea Cakes
1 C butter or margarine
1 C sugar
3 eggs
3 1/2 C self rising flour
1 tsp vanilla

Cream butter and sugar. Add eggs and mix again. Add vanilla and flour and mix well. Roll thin on floured board, cut with cookie or biscuit cutter. Bake at 350 for ten minutes. Sprinkle with sugar while warm or ice with simple icing.

Simple Icing
2 T softened butter or margarine1/2 C Confectioner’s sugar2 Tablespoons milk (can add another if needed)1 tsp vanillaFew drops food coloring
Cut butter into confectioner’s sugar. Add milk and stir until lumps are gone. Add one teaspoon of vanilla and a few drops of food coloring, stir until combined. Spoon onto cookies or tea cakes and spread with back of spoon. Top with sprinkles while still wet, if desired. Let dry before stacking.

Sunday, June 21, 2009

WW Caramel Apple Salad 2pts

POINTS® Value: 2 Servings: 10 (½ cup each)

4 small apple(s), cored & diced
20 oz can crushed pineapple in juice
2 small boxes SF/FF butterscotch Jell-O pudding
8 oz Cool Whip Fat Free Whipped Topping
Core, slice and dice apples (leave peel on). Add un-drained pineapple, apples & pudding into a large mixing bowl. Mix well - making sure all dry pudding mix is gone. Add whipped topping and mix well.
Makes Ten (10) 1/2-cup servings. (I measured it out)

WW Doritos Casserole 6pts

Servings 8
1 lb 90% lean ground beef
1/2 lb of Velveeta light shredded (label says 2%)
2 tbsp of chili powder or taco seasoning
1 can of 98% fat free cream of chicken soup
1 can Rotel tomatoes
6 ounces of baked Doritos - Nacho cheese or Cool Ranch

Brown ground beef then add taco seasoning or chili powder, cream of chicken soup, and Rotel tomatoes. Crush Doritos and pour half into a 9x13 casserole dish sprayed with Pam, then add a layer of the meat mixture, then half the cheese, another layer of chips, then meat mixture and finish off with cheese. Bake at 350-degrees for 30 minutes.
Serve over shredded lettuce.

WW Laughing Cow Chicken Cordon Bleu 5pts

4 - 4 oz chicken breasts
(if you use the bagged frozen breasts, then cut each in ½ as each breast
is 2 servings or about 8 oz) 4 wedges LITE Laughing Cow cheese (I used Garlic & Herb) 4 servings extra lean ham (maybe Deli Select) 1 cup breadcrumbs (I used Progresso Garlic & Herb flavored)
1) Preheat oven to 400 degrees.
2) Pound each to about 1/4 inch thickness. (I do this by putting in a zip top bag and using a heavy bottomed frying pan)
3) Spread one wedge of cheese on top of each breast.
4) Place 1 serving of ham (mine was 2 slices) on breast.
5) Roll up the chicken and secure with toothpicks.
6) Pour breadcrumbs on a plate.
7) Very lightly coat the chicken with breadcrumbs. (You will NOT use all the crumbs).
8) Place on a baking sheet lined with parchment paper or sprayed with cooking spray and bake for 30 to 35 minutes. 5 Points per piece

Dilly Casserole Bread

1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 pinch white sugar
1 cup cottage cheese
1 tablespoon margarine
2 tablespoons white sugar
2 teaspoons dill seed
1 teaspoon dried minced onion
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2 1/4 cups all-purpose flour
1 tablespoon margarine, melted
1 teaspoon kosher salt

Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof.
In a large saucepan, warm the cottage cheese and margarine until the fat is melted. Remove from heat, and add sugar, onion flakes, dill seed, salt, and soda. Mix in egg and dissolved yeast. Stir in flour for a stiff dough. Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes.
Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes until golden brown. Brush top with melted margarine. Sprinkle lightly with salt.

Cherie's Steak Chili

3-5 lbs round steak, fat trimmed and cut into 1/2" pieces
3-4 quarts water
1 tblsp ground cumin
1 tblsp ground oregano
2 bay leaves
3 cloves garlic, minced
4 tblsp. paprika
1 teasp crushed dried red pepper flakes (more or less to taste)
1 tblsp salt
1 teasp black pepper
4 to 5 tblsp yellow cornmeal (enough to thicken)

Put all the ingredients EXCEPT CORNMEAL in a large pot and simmer for 2 to 3 hours or until meat is very tender, adding a little water as needed.
Remove bay leaves and stir in cornmeal adding a little at a time stir until thickened adding more cornmeal as needed. serve with Dilly Casserole Bread (in this blog)

Leftovers make great burritos


This is a great recipe for large crowds.....I always make this when my family comes from California for a visit.

3 to 5 lb. pork roast (the cheaper the better)
1 lb dry pinto beans (cleaned)
2 pods garlic, minced
2 tblsp. chili powder
1 tbsp. ground cumin
1 tsp. ground oregano
2 small cans diced green chilies (these are mild)
1 tbsp salt
1 tbsp pepper

Put all ingredients in a large pot and cover with water. Cook covered on a low heat. Add water as needed as beans will soak up the water. Cook for about 6 hours or until the roast falls off the bone. when done remove roast from the pot careful to remove all the bones. Chop up the meat and add back to the pot. Simmer with the lid off until thick (about 30 minutes) making sure to stir occasionally so it won't stick.

Serve over a bed of Fritos and add the following:
grated cheese
sour cream

Leftovers make great burritos.

Mom's Pea Salad

1 Can baby peas (drained)
1 small jar pimentos
1 bell pepper, finely chopped
3 stalks celery, finely chopped
1/2 onion, finely chopped
1/4 cup oil
3/4 cup apple cider vinegar
1/2 cup sugar

Mix all ingredients together and refrigerate overnight.

WW White Chili

48 oz. canned northern beans
3 boneless chicken breasts
3 15 oz. cans of 99% fat free chicken broth
1 cup salsa

Boil chicken in broth until tender. Remove chicken and cut into bite size pieces and return to pot. Add salsa and beans and simmer for 30 minutes.

1 cup= 2pts

WW Broccoli and Cauliflower salad 1pt

1/2 cup reduced calorie mayo
1 tbsp cider vinegar
1/3 cup splenda
1/2 tsp pepper
4 cups broccoli florets
4 cups cauliflower chopped
1/2 red onion finely chopped

In a large bowl, combine first 4 ingredients. Add the rest and toss to coat well

Serving size 1 cup Points : 1

WW Ribbon Pudding Pie 2pts

I think you could do this in a triffle bowl and put the graham cracker crumbs in between the pudding layers.

4 cups COLD fat free milk
1 1oz pkg sugar free instant vanilla pudding mix
1 1oz pkg sugar free instant butterscotch pudding mix
1 1oz pkg sugar free instant chocolate pudding mix
1 reduced fat graham cracker crust
1/2 cup cool whip lite
2 tbsp chopped pecans

In a mixing bowl, beat 1 1/3 cup milk with vanilla pudding mix on low for 2 minutes. Pour into crust. Do the same with the butterscotch and chocolate pudding mixes. Spoon butterscotch mixture over the vanilla then put chocolate over the butterscotch. Spread cool whip over chocolate and sprinkle with pecans.. Refrigerate at least 30 minutes

serves 8 Points: 2

WW Low Fat Milkshake 2pts

1 cup skim milk
2 tbsp sugar free pudding any flavor
1 tbsp cool whip
1 tsp vanilla
8 ice cubes

Put all in a blender and blend until smooth and thick

serves: 1 Points: 2

WW Pink Lemonade Pie 4pts

WW Pink Lemonade Pie

Reduced calorie graham cracker crust
1 8oz Lite Cool Whip
small can pink lemonade or 1/2 large can
2 cups frozen vanilla frozen yogurt
few drops of red food coloring for decoration (optional)

Blend all ingredients together. Add food coloring. Pour into crust. Freeze. You may top this with your choice of fruit.NOTE: Any concentrate may be substituted for the pink lemonade.....i.e. peach, strawberry daiquiri, etc...

serving size 1/8 pie serves 8 Points 4

WW Dreamscicle 1 pt

this sounds so cool, and refreshing...I will definitely have to try this

1 pkg sugar free orange jello
1 cup hot water
1 pkg sugar free vanilla pudding
1 can drained mandarin oranges
1 8oz fat free cool whip

Dissolve jello in hot water. Add ice or water to make 2 cups. Let sit for 5 min. With a mixer add vanilla pudding. Then add oranges and fold in cool whip.

serving size 1 cup Points: 1

Homemade Liquid Laundry Detergent

Well I made this....and it turned out great....I washed a load of towels they turned out smelling clean and feeling soft... I am going to wash a load of whites today to see how clean they come...this doesn't make a lot of suds, I guess that is why you can use it in the front loaders. This makes A LOT!!! 10 gallons of the finished product..so unless you do a lot of laundry you might want to cut it in half or share it with someone...

I know that this isn't food but it is a recipe....with the way the economy is I thought everyone might want to give this a try....I might make a 1/2 batch the first time to see how it works.

4 cups hot water
1 bar Fels-Naptha soap bar or ivory or sunlight bar soap (I used Fels-Naptha)
1 cup washing soda
½ cup Borax

Grate bar of soap and add to saucepan of hot water. Stir constantly over medium-low heat until soap is all melted.
Fill a large kitty litter bucket or 5-gallon pail ½ full of hot water. Add melted soap, washing soda and borax. Stir well until the powder is dissolved. Fill bucket with more hot water. Stir, cover and let sit overnight.
The next morning the pail will be all gelled and very thick. Stir with a stick to break it up. Fill a laundry jug half-full of the detergent, and top with more water. Shake before each use.
Use ½ cup for top-load machines, and ¼ for front-load.
Use the thickened, undiluted soap as a pre-treater.

Saturday, June 20, 2009

WW Chicken Enchilada Casserole

Makes 6 servings – 5 WW Points each

10 6” fat free corn tortillas, halved
3 cups cubed cooked boneless, skinless chicken breasts
1 cup fresh or thawed frozen corn kernels
1 onion, chopped 1
14.5 oz. can stewed tomatoes (no salt added)
1 10 oz. can diced tomatoes and green chilies
1 cup shredded cheddar cheese

Preheat the oven to 350 degrees. Spray a 9x13” casserole dish with non stick spray. Line the bottom of the casserole dish with half of the tortillas; layer with chicken, corn, onion and stewed tomatoes. Cover with remaining tortillas. Pour the tomatoes and chilies over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.

WW Chicken Fingers 4pts

Makes 4 servings - 4 WW Points each


2 tbsp honey mustard

2 tbsp buttermilk

1/2 cup(s) dried bread crumbs

1 pound(s) uncooked boneless, skinless chicken breast, cut into 12 equal strips

6 tbsp barbecue sauce, hickory-flavored preferred


Preheat oven to 450ºF. Place a large baking sheet in the oven to preheat.

In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add chicken to mustard mixture; turn to coat.

Transfer chicken to bread crumbs and turn to coat.

Remove the hot baking sheet from oven and coat with cooking spray. Place chicken on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more.

Serve chicken fingers with barbecue sauce on the side.

Yields about 3 chicken fingers and 1 1/2 tablespoons of barbecue sauce per serving.

WW Chicken Fingers 4pts

Makes 4 servings - 4 WW Points each

2 tbsp honey mustard
2 tbsp buttermilk
1/2 cup(s) dried bread crumbs
1 pound(s) uncooked boneless, skinless chicken breast, cut into 12 equal strips
6 tbsp barbecue sauce, hickory-flavored preferred

Preheat oven to 450ºF. Place a large baking sheet in the oven to preheat. In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add chicken to mustard mixture; turn to coat. Transfer chicken to bread crumbs and turn to coat. Remove the hot baking sheet from oven and coat with cooking spray. Place chicken on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more. Serve chicken fingers with barbecue sauce on the side.
Yields about 3 chicken fingers and 1 1/2 tablespoons of barbecue sauce per serving.

Sunday, June 14, 2009

Black Bean raspberry salsa dip

1 (15 ounce) can black beans, drained
1 red onion, chopped
1 (8 ounce) package cream cheese, sliced thin
1 (20 ounce) jar raspberry salsa (find at Whole Foods or Fresh Market)
8 ounces monterey jack cheese, shredded

1. Layer in pie pan in order listed.
2.Bake at 350 F for 30 minutes or til bubbly.
serve warm with very crispy crackers.

Monday, June 1, 2009

Ozark Pudding

2 eggs
1 cup granulated sugar
1 teaspoon vanilla
1/4 cup of flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup pecans, chopped
1 cup apple, peeled and chopped
Whipped cream or vanilla ice cream

Preheat oven to 350 degrees. Beat the eggs, sugar and vanilla together. Whisk together in a separate bowl the flour, salt and baking powder; add the pecans and apples to the flour mixture. Add the flour mixture to the egg mixture and mix well. Place into a greased loaf pan* and bake at 350 degrees for 35 to 45 minutes or until top is browned. The flour will create a crust similar to a sugar cookie, that will rise to the top and then fall some. This version made in a loaf pan came out more like a pudding and had to be served by spooning it out. Definitely serve it warm, scooping into dessert bowls or tall stemware, and top with whipped cream or vanilla ice cream. Some versions enhanced the whipped cream with rum. I did not.
*The recipe called for a loaf pan which is what I used, but apparently you can successfully use a pie plate or a 9" square pan also, adjusting time down as needed.

Apple & Cream Cheese Dessert

Ashley is spending the summer with us and she made this for us YUMMY!!!!

1/2 of an (8 ounce) package of cream cheese, softened
1/2 cup of granulated sugar
1/2 teaspoon of vanilla extract
1 package of crescent rolls
1 can of apple pie filling
1/2 stick of Land O'Lakes unsalted butter, melted
Mixture of cinnamon and sugar*

Preheat oven to 350 degrees. Spray an 8" x 8" baking pan with non-stick spray and set aside. Hand whip the cream cheese, sugar and vanilla extract together until well blended.Unroll the package of crescent rolls and cut into even halves. Pinch together the seams and place one of the halves into the bottom of the baking pan. Spread the cream cheese evenly on top of the dough and top that with the apple pie filling. Top with the other half of the dough and pour the melted butter all over. Sprinkle generously with the cinnamon sugar.Bake uncovered at 350 degrees for 30 minutes until golden brown. Let cool long enough to set the filling before cutting.

*How to make Cinnamon Sugar: Combine 1/2 cup of sugar with 1 heaping tablespoon of cinnamon. Place into an old cleaned spice jar with a shaker top and shake well.

Crockpot Sour Cream Salsa Chicken (3 Points)

I made this for dinner...YUMMY.....I will make this again and use the chicken for burritos....some fat free refried beans, lettuce, tomatoes and some 2% shredded cheese

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

Per Serving: 170 Calories; 2g Fat; 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. 3 POINTS per serving

Cashew Chicken

    2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...