Friday, July 30, 2010

Ham Rollup Centerpiece

This is pretty for a bridal or baby shower, pot luck or whatever


1 large fresh pineapple
1 can pineapple chunks
Maraschino cherries

Ham Rollups

5 oz. thin sliced ham
8 oz. cream cheese, softened
1 Tbsp. finely chopped onion
1 tsp. horseradish
Dash Worcestshire sauce

Combine everything except the ham. Spread on ham slices and roll them up the long way (like cinnamon rolls). Chill several hours, cut into bite-sized pieces (about 1" thick). NOTE: Blot ham with paper towel before spreading with the mixture.

Cut bottom off pineapple if it doesn't stand up properly. On sharp toothpicks (I use the colored plastic kind), spear a cherry, then a pineapple chunk, then a ham roll. Decorate the pineapple by pressing the picks into the rind in a random pattern all over. Place pineapple on a platter and make a circle of parsley around it. Lay remaining assembled picks around on the platter.

Apple Pie Jelly

I got this from www.blessingsncouponing.blogspot.com

makes 6- 1/2 pints
4 cups apple juice(bottled)
1 tablespoon maple syrup (pure)
5 cups sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1 3/4 ounces dry pectin

Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.
Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for one full minute (I still prefer 220 degrees on the candy thermometer!).
Remove from heat and skim off foam with a metal spoon.
Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.

Thursday, July 29, 2010

Chocolate Mousse Dip

2 squares BAKER'S Semi-Sweet Baking Chocolate

1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided


PLACE chocolate in small microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.

ADD 1/2 cup of the whipped topping; stir until well blended. Gently stir in remaining 1 cup whipped topping; cover.

REFRIGERATE at least 30 min.

use those synder honey pretzel sticks for dipping SOOOOOOO GOOD

Layered Taco Salad

A quick and easy-to-make salad even kids will love.
Filling and delicious, this dish is quick to make and easily pleases kids who would normally shun salads.

You Will Need
1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons reduced-sodium taco seasoning
6 ounces baked tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

What to Do
1. In a small bowl, combine the salsa and lime juice; set aside.

2. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat.

3. Divide tortilla chips among six plates.

4. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture, and sour cream. Serve immediately.

Serves: 6

Per serving: 433 calories, 12 g fat (5 g saturated fat), 49 mg cholesterol, 1,117 mg sodium, 51 g carbohydrate, 10 g fiber, 32 g protein.

WW Meatloaf Muffins/Cupcakes - 3 points

1 Pound Extra Lean Ground Beef
4 oz. Zucchini, unpeeled and shredded
1 Egg
1 Cup Ore Ida Hash Browns, frozen
1/2 Cup Fat Free Shredded Cheddar Cheese
1/2 Package (3 oz.) Kraft Stove Top Seasoned Stuffing Mix
1/4 Cup Reduced Fat Parmesan Cheese
1/2 teaspoon Minced Garlic
1 teaspoon Worcestershire Sauce
1/4 Cup Ketchup
1/4 Cup Onion, chopped


Preheat the oven to 350 degrees.
Mix all ingredients.
Divide evenly into 12 muffin tins (I used a 1/3 measuring cup to divide the
mixture)
Bake 30-40 minutes or until done.
Note: These would be good as hamburgers also. Instead of placing the mixture
into muffin tins, Make 12 hamburger patties, then grill or bake.

Note: Leaving out both cheeses reduces to 2 points.

WW French Toast 3pts

4 slices of WW bread
2 egg whites
sprinkle of cinnamon
couple drops of vanilla
a dash of nutmeg

Wisk eggs and spices...dip breads in the eggs whites and put into a Pam sprayed pan. If the egg whites run low for the last slice, wipe the bread over top of the first dipped slice to 'steal' some of th...e egg.
Mmmmmmmmm....enjoy with SUGAR FREE syrup for a whoppin' 3 points!!!!!!!!!!!!

Chocolate Snickerdoodles

Ingredients

1 1/3 cups sugar
1/4 teaspoon salt
2/3 cup (10 2/3 tablespoons) butter
2 large eggs
1 teaspoon vanilla

2 1/4 cups flour
1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
1/3 cup Dutch cocoa

2 tablespoons sugar
2 teaspoons cinnamon

Directions

Preheat oven to 375 degrees.

1. Cream together the sugar, salt, and butter. Beat in the eggs one at time. Continue beating until the mixture is light and fluffy, at least four minutes. Add the vanilla.

2. Add the flour, cream of tartar, baking soda and cocoa and mix until combined. Chill the dough for one hour.

3. With your hands, form the dough into one-inch or slightly larger, balls. Mix the remaining sugar and cinnamon together. Roll the balls in the cinnamon-sugar mixture.

4. Place the balls on an ungreased baking sheet about 1 1/2 to 2 inches apart and bake for 11 minutes or until done. Do not over bake. Cool on wire racks.

Wednesday, July 28, 2010

Chicken Tortilla Soup

1-1/4 pounds boneless skinless chicken breasts
1 cup chopped onion
1 teaspoon minced garlic
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 corn tortillas (6 inches), cut into 1/2-inch strips
Directions
Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).



Nutrition Facts: 1-1/2 cups equals 227 calories, 2 g fat (1 g saturated fat), 39 mg cholesterol, 818 mg sodium, 30 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 very lean meat, 2 starch.

Tuesday, July 27, 2010

Pepperoni Pizza

Dough

3 c all purpose flour
1.25 c water/as needed
1.5 tsp yeast
1/4 tsp salt
1 TBL sugar
---------------
2 Tbl corn meal, to dust pan with

Mix dough, let rise 2 hours. Then butter a 16" round pizza pan or a cookie sheet. Sprinkle corn meal over. Roll dough out on it, stretching it with your fingers to fit.

Toppings

8oz tomato sauce
1 tomato diced
1 red bell pepper diced
1/4 c diced yellow onion
2 tsp dried basil
6 oz sliced pepperoni
3/4 lb shredded mozzarella

Preheat oven to 450 degrees. Spread 8oz can tomato sauce over dough. Sprinkle dried basil, onions, red peppers, pepperaoni,(your choice of toppings), mozzarella....bake for 30 min.

Saturday, July 24, 2010

Loaded Potato Potluck Favorite

Makes 16 servings.

• 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
• 1 cup evaporated milk
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
• 6 slices cooked bacon, crumbled, divided
• Sliced green onions (optional)

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

Preheat oven to 350ºF. Grease 3-quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand held mixer or mash by hand until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

COOK'S NOTES

This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350ºF for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Friday, July 23, 2010

Brownie S’mores Pie

Ingredients:
- 2 graham cracker pie crusts
- 2 cups semi-sweet chocolate chips
- 1 package brownie mix (prepared)
- 1 package mini marshmallows

Brownie S’mores Pie Directions:- Preheat oven to 350 degrees.
- Line the bottom of each pie crust with 1 cup chocolate chips.
- Pour 1/2 of the prepared brownie batter into each pie crust.
- Bake approximately 25-30 minutes (check with a toothpick or fork).
- Cover pies with marshmallows and place under broiler for about one minute (until marshmallows get toasty).
- Enjoy!

Yields two pies.

Tea Cakes

tea cakes
1 egg
1 c sugar
1 stick margarine
1/2 tsp soda
1/2 tsp vanilla
1 tsp lemon flavoring
2 1/2 c plain flour

cream together the egg, sugar and margarine. add the soda, vanilla, and lemon flavoring, stir in the flour

roll out on a floured board and cut with a biscuit cutter

place on ungreased baking sheet

bake 325 for 10 minutes until lightly browned

makes about 5 dozen

Sunday, July 18, 2010

Pumpkin Crunch Dump Cake

Ingredients
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2.In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3.Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
4.Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Wednesday, July 14, 2010

White Chocolate & Raspberry Cheesecake

Crust
2 cups crushed Oreo cookies (leave the filling in, I use my food processor to mash them up fine)
2 tablespoons sugar
1/4 cup melted butter

Raspberry sauce
1 12 ounce package of frozen raspberries
2 tablespoons sugar
2 teaspoons corn starch
1/2 cup water

Filling
2 cups white chocolate chips
1/2 cup heavy cream
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
In a medium bowl, mix together cookie crumbs, sugar and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, sugar, cornstarch and water. Bring to a boil, and continue boiling for 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees. Melt the white chocolate with the heavy cream (I melt mine in the microwave at 50% power), stir it smooth.

In a large bowl, mix the cream cheese and sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and melted white chocolate. Pour half the batter into the springform pan over the crust. Spoon 3 tablespoons of the raspberry sauce on top. Pour the remaining batter over that, and spoon 3 more tablespoons of raspberry sauce on top. Swirl batter with a butter knife to create a marbled effect. Reserve remaining raspberry sauce for topping.

Bake for 55-60 minutes or until filling is just set. Turn off oven and let cheesecake cool inside to prevent cracking. Remove and let cool, then cover with plastic and refrigerate 8 hours before removing from pan. Top with remaining raspberry sauce and some chocolate curls.

Savor it, then pray for forgiveness

Sunday, July 4, 2010

Strawberry Magic Cake

1 10oz pkg. miniture marshmallows
1 box yellow cake mix prepared as directed on package
1 3oz box strawberry jello
1 16oz. box frozen sliced strawberries, slightly thawed, but do not drain
2/3 cup cold water

Spread marshmallows evenly over the bottom of a greased 10x13 baking pan. Spread prepared cake batter evenly over marshmallows. Sprinkle dry jello powder evenly over the cake batter. Spool slightly thawed strawberries here and there over jello powder and then drizzle evenly with 2/3 cup water, but do not stir. Slip cake carefully onto
center rack of a 350o oven, and bake 55-60 minutes or until top is golden brown. Let cool in pan at least 30 minutes before cutting.

Cherry Surprise Cake

Servings: 20
WW Points: 3

4 c. mini marshmallows
1 package yellow cake mix (18-1/4 oz.)
1 can light cherry pie filling (21 oz.)
10 oz. diet Sprite
2 egg whites

Heat oven to 350. Coat a 9x13 pan with cooking spray. Spread marshmallows evenly over the bottom. Prepare cake using diet Sprite and egg whites (nothing else). Pour batter over marshmallows. Spoon cherries over batter. Bake 45-50 minutes.

Here's what happens as it bakes: The cherries sink to the bottom and the marshmallows rise to the top and form a thin topping that will be brown and bubbly.
NOTE: Would be good with lemon cake mix and bluebery pie filling, too. Or spice cake mix with apple pie filling. Make sure the filling is light, not regular.

Per serving: 138 calories, 3g fat, 2g protein, 26g carb, trace dietary fiber, 1mg cholesterol, 179mg sodium.

Saturday, July 3, 2010

SPICED CRANBERRY DIP

1 (8 oz.) pkg. cream cheese, softened
1/2 c. canned whole cranberry sauce
1/4 c. orange marmalade
1/8 tsp. cayenne pepper
1/4 c. slivered almonds, toated

Spread cheese on the bottom of a 9" pie plate. Mix cranberry sauce, marmalade and red pepper. Spoon over chese. Sprinkle wih almonds. Serve with Ritz crackers or small pumpernickel rounds.

CARAMALLOW DIP

4 c. mini marshmallows
25 caramels (Kraft)
1/2 c. sweetened condensed milk

Place ingredients in a large microwave-safe bowl. Microwave on HIGH for 3 minutes, stirring every minute until caramels are melted and mixture is smooth. Cool slightly. Serve warm as a dip with fruit, pretzels or cookies.

Creamy Bacon Tomato and Avocado Pasta Salad

Serves 4

You will need:

* 6 slices bacon, chopped into one inch pieces
* 1/2 pound dried rotini pasta
* 1/2 cup mayonnaise
* juice of 1 lemon
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/4 teaspoon white pepper
* 1 teaspoon dried dill
* 1 cup halved cherry tomatoes
* 1 avocado pitted and sliced

1. Cook bacon until crisp. Transfer to a paper towel lined plate.
2. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
3. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
4. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
5. Serve.

Enjoy!

Thursday, July 1, 2010

Key Lime Cake Trisha Yearwood's Delicious Recipe


1 3-ounce package lime-flavored gelatin
1¹/3 cups granulated sugar
2 cups sifted all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1½ cups vegetable oil
¾ cup orange juice
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ cup Key lime juice (from about 25 small Key limes or 4 large
regular limes)
½ cup confectioners' sugar

CREAM CHEESE ICING
½ cup (1 stick) butter, room temperature
1 8-ounce package cream cheese, room temperature
1 1-pound box confectioners' sugar

Preheat the oven to 350°F. Grease and flour three 9-inch round
cake pans.
1. In a large mixing bowl, mix the gelatin, sugar, flour, salt,
baking powder, and baking soda. Stir to mix well.
2. Add the eggs, oil, orange juice, lemon juice, and vanilla.
3. Divide the batter evenly among the 3 pans and bake for 35 to 40
minutes. Test for doneness by lightly touching the tops of the
layers or inserting a toothpick.
Cool the layers in the pans for 5 minutes, then turn them out
onto racks.
While the layers are still hot, mix the lime juice and
confectioners' sugar and pour it over the layers on the racks.
You can pierce the layers with a fork to allow the glaze to soak
in better. Allow the layers to cool completely as you prepare the
icing.
Cream the butter and cream cheese. Beat in the confectioners'
sugar until the mixture is smooth and easy to spread. Spread the
icing between the layers and on the top and sides of the cake.
The cream cheese icing is optional. This cake is beautiful and
tastes great with just the glaze poured over it.
Key limes can be hard to find. Substitute regular lime juice for
key lime juice without sacrificing flavor.

SALSA CHICKEN

4 boneless chicken breasts
1 jar salsa
Monterey Jack cheese, shredded

Top chicken with salsa and bake at 350 for 20 minutes.

Remove from oven and sprinkle with shredded cheese.

Return to oven and bake for an additional 10 minutes.

Pecan Pie Bars

~For crust: 2 sticks unsalted butter, softened ⅔ cup packed brown sugar 2⅔ cups all-purpose flour ½ teaspoon salt For topping: ...