Broccoli Cheese Soup

recipe from Weight Watchers

This recipe is FAST n' EASY and tastes oh sooooo yummy!!! I just doubled the recipe, made it on the stove top earlier in the day and then had it warming in the crockpot until dinner time. It worked out perfectly! And would you believe it is a Weight Watcher recipe!? You won't believe it!

Broccoli Cheese Soup
Points: 4
Prep: 2 minutes
Cook: 8 minutes

1 (12oz) package fresh broccoli florets, coarsely chopped (I just used fresh broccoli steamed and chopped)
2 1/4 cups fat-free half-and-half
1/3 cup all-purpose flour
2 1/2 cups fat-free, less-sodium chicken broth
12 oz light processed cheese cubed (such as Velveeta light)

1. Place chopped broccoli in microwave safe bowl, and cover with plastic wrap. Microwave at HIGH 5 minutes or until tender.

2. While broccoli cooks, combine half-and-half and flour in pan stirring with a whisk. Cook over medium-high heat 5 minutes or until thick, stirring CONSTANTLY with whisk. Add chicken broth & cheese; cook over medium heat until cheese melts, stirring CONSTANTLY. Add broccoli and cook 2 minutes or until thoroughly heated.

Yields: 7 servings (serving size: about 1 cup).
Calories per serving: 194 (30% from fat)
Fat: 6.5g
Fiber:1.6g

Slow Cooker Witch's Brew

recipe from: A Year of Slow Cooking


This is a super easy hot beverage to whip up, and tastes like a lovely citrus cocktail. I'm sure you could put a shot or two of something in there if you are planning on serving adults.

The Ingredients.
serves 8-10


2 quarts apple juice
2 quarts pineapple juice (or thereabouts. the canned holds 1 quart, 14 oz)
1/4 teaspoon allspice
1 box (6 ounces) lime jello powder
5-6 whole star anise *
orange sherbet (to add before serving)

* I wouldn't go out of my way to purchase star anise if you don't already have it in the house. It looks neat floating in the pot (like little spiders), and provides a touch of a licorice taste, but not enough to justify the expense. If you really want a tad bit of licorice flavor, throw in a few jelly beans and call it a day.

The Directions.

You will need a 5.5 quart or larger slow cooker. If you only have a smaller one in the house, you'll need to cut down the juice quantities.

Pour in the juices, and add the allspice. Stir in the jello powder, and float the star anise (if using) on top. Cover and cook on low for about 5 hours, or on high for about 3. Serve with a scoop of orange sherbet---it will cool the beverage down enough for small children to enjoy right away, and creates a fun foamy slimy film---perfect for Halloween.

Slow Cooker Fall Favorites

recipe from: a year of slow cooking

a whole bunch of Fall Favorites that are bound to please the crowds!

Beverages

Holiday (non-alcoholic) Punch (although "Holiday" is in the title, I've been making this a lot. Wednesdays can totally be the new Holiday.)
Pumpkin Spice Latte (yummers)
Chai Tea Latte (I don't actually like this so much, but my mother-in-law loves it, and so do her friends.)

Appetizers

Brie with Balsamic Apricot Topping (just made this again on Saturday, and have been requested to make it on Thursday for my friend Jennifer's jewelry party. Oh! anyone want to buy jewelry? I think there might be an online form.)
Sundried Tomato Dip (one of the very first things I made during my challenge)
Cream Cheese, Sausage, and Rotel Dip (AKA Mommy Crack)
Pizza Fondue (liquid pizza)
Fancy Cheese Fondue

Main Courses

Apricot Chicken (the kids LOVE this)
Pomegranate Beef (from Karina's Kitchen, the Gluten Free Goddess. She is wonderful.)
Pizza Soup (because you need more liquid pizza)
Cowboy Stew (from Headless Mom)
Pasta Fagioli (copy cat(ish) from the Olive Garden. We eat this monthly.)
Coq au Vin (red wine for purple, white wine for not-purple)
Azorean Stew (from Sean at Hedonia)
Salsa Chicken and Black Bean Soup (I get the nicest thank you notes about this one)
Java Roast (doesn't taste like coffee. I promise.)
Chile Verde (I make this for guests. Often.)
Margarita Chicken (from Alanna, of Kitchen Parade)
Mongolian Beef (lots of ingredients, but totally worth it)
Korean Ribs (from Stefania, of City Mama)
Orange Apricot Pork Chops (a favorite with kids)
Cranberry Pork Tenderloin (my little buddy Austin's review is priceless on this one)
Asian Peanut Butter Pork (mmm. peanut butter.)
Sausage Vegetable Medley (we eat this an awful lot. super easy.)
Autumn Sausage Casserole (C. Beth reminded me to add this!)
Jamaican Pumpkin Soup (amazingly delicious)

Desserts

Cheesecake (I was crazily ecstatic at how this turned out. I think the neighbors could hear my squealing)
Crustless Pumpkin Pie (exactly what it sounds like!)
Apple Crisp (the people in the audience at GMA liked this)
Peach (or whatever fruit you'd like) Pie (I had canned peaches in the house)
Pumpkin Pie Dip (fondue-y)
5 Layer Brownies (use a small slow cooker for this, or your middle won't set)
Pound Cake (I can't believe I ate the whole thing)
Rice Krispies Treats (the kids can do this alone. while I nap. It's a good thing.)
Caramel Apples (great surprise as an after school snack)
Brownie-in-a-Mug (So. Much. Fun.)

White Hot Chocolate

Recipe courtesy Sandra Lee

Serves 6

Ingredients

• 1 cup white chocolate chips
• 1 cup heavy cream
• 4 cups half-and-half
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• Vanilla whipped topping, for garnish
• Candy cane, crushed or whole, for garnish

Directions

In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, vanilla extract and peppermint extract. Stir occasionally until heated through.

Pour into mugs and top with a dollop of vanilla whipped topping and a candy cane.

**A Note From Mama**

This hot chocolate looks like the perfect warm beverage for Christmas Eve or Christmas Morning! I can't wait to try it! Yummy!

Harvest Spiced White Hot Chocolate

(recipe from Gourmet Mom on the Go)

Harvest Spiced White Hot Chocolate
Drink Ingredients:
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half (you can also substitute fat-free half and half and it’s good!)
1 teaspoon vanilla extract
½ tsp. ground cinnamon
½ tsp. ground nutmeg

Directions:
In a medium saucepan over medium heat, combine white chocolate chips, half and half, and heavy cream (or fat free half and half if you are cutting fat/calories). Stir often until white chocolate chips have completely melted. Stir in vanilla extract, cinnamon, and nutmeg. Stir occasionally until heated through. Pour into cups and top with a dallop of frozen Harvest Whipped Cream (recipe below).

Harvest Frozen Whipped Cream Ingredients:
1 c. heavy whipping cream
1 Tablespoon powdered sugar
½ c. candy corn, chopped
zest from one orange (optional)
orange food coloring (optional)

Directions:
The fabulous Bridget over at Bakeat350 put it into my head that I could freeze whipping cream for later use....I thought "PERFECT for hot drinks, it won't melt as fast!". Thanks, Bridget!:)
Put heavy cream and powdered sugar in a mixing bowl, beat on high speed for 2 minutes, until fluffy and firm. Add orange zest and a few drops orange food coloring (optional)Drop by spoonfuls on cookie sheet lined in wax paper. Sprinkle with candy corn and place in freezer. When frozen, you can remove them and keep in sealed container in freezer until ready to use. They will store for several weeks!

Easy Apple Turnovers

1 can Pillsbury (or any brand) biscuits
1 apple, cored and thinly sliced or diced (I kept the skin on and it worked fine)
1/4 cup brown sugar
2 T. white sugar + 1 t. cinnamon
.
- Roll or hand-press each biscuit to 1/2 inch thick. (the kids had fun helping with this step)
- Mix sliced/diced apples with brown sugar until evenly coated.
- Microwave the apples for 30-60 seconds to soften slightly.
- Spoon a small amount of apples onto half of each pressed biscuit.
- Cover the apple side of the biscuit with the other 1/2 and press seems together with your fingers. (another fun step for the kids - my kids didn't seal them enough, but it didn't seem to matter)
- Sprinkle tops of turnovers with cinnamon sugar mixture.
- Bake at 350 degrees for 15-20 minutes, until the biscuit is golden brown.

Hot Cocoa in a Jar

(from ChristmasCookies.com)

2 - 3 cups nonfat dry milk (the more the creamier)
1 cup sugar
1/2 cup cocoa
1/2 cup non-dairy creamer
1 dash of salt

candy cane, optional
miniature marshmallows, optional

Combine ingredients and mix well. Store in an airtight container. Yield 4 cups mix

To make Laura's Hot Cocoa Mix:

Add 3 to 4 tablespoons of mix to your favorite mug and fill with boiling water. Stir to blend. Add some marshmallows or cream.

Sometimes we like to add some miniature marshmallows to the mix and then fill a quart jar with the cocoa mix and miniature marshmallows combination. The marshmallows dry and get firm, but soften when hot water is added.

For gift giving, one year we used clean one-quart mayonnaise jars for the cocoa mix. On red paper, my son wrote the directions and added a cute poem. He cut it out with pinking shears and glued it onto the jar. We used regular canning lids and rings for the jars rather than the mayonnaise lids. Add a circle of holiday fabric, which has been trimmed with pinking shears and tie with some raffia or ribbon. You can also attach a peppermint stick or candy cane to top of the jar with the raffia or ribbon. This gift is always well received!

Gift Tag Ideas:

Wishing you a Warm and Wonderful Christmas!
Wishing you a Warm and Wonderful Holiday Season!

Snowman Soup
When the weather outside is frightful,
Snowman Soup can be delightful.
May it warm your spirit and your soul.
Let it Snow, Let it Snow, Let it Snow!
When you feel a chill or burrrrrr,
Use the peppermint stick to stir.
Add hot water and sip it slow.
Let it Snow, Let it Snow, Let it Snow.

Flavored Cocoa Variations

• Use flavored creamers such as Hazelnut, Irish Cream and French Vanilla and the others that are available.


• Some people like to add a package of
  Raspberry or Cherry unsweetened dry beverage mix (like Kool-Aid) to the cocoa mix. I think it makes it a bit tart-you will need to add more sugar. You might try only part of an
  envelope.


• Add one teaspoon of cinnamon to the cocoa mix


• My Favorite Mocha -- fill your mug with hot coffee instead of water. Yum!
  

Try the Single Cup/Trial Version of this recipe to see if you like it:
2 tablespoons nonfat dry milk
1 tablespoon sugar
1-1/2 teaspoons cocoa
1-1/2 teaspoons non-dairy creamer

Try a sugar-free version by substituting artificial sweetener equal to 1 tablespoon of sugar in this recipe.

Note: Copyright 2003 by Leslie Sausage Leslie Sausage is a freelance writer, mom and author of 100 Gift Mixes -- Cocoa, Coffee, Tea and Cappuccino, an e-cookbook with variety of wonderful hot beverage mixes. For creative, practical and fun ideas for your home, visit Frugal Homemaker http://www.frugalhomemaker.com

Super Easy Pumpkin Bread

(from Recipe Zaar)

SERVES 4 -6

• 1 1/2 cups flour
• 1 teaspoon salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• 1/2 cup olive oil (can sub with canola or vegetable)
• 2 eggs, Beaten
• 1/4 cup water
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 cup walnuts (optional)

1. Preheat oven to 350°F.
2. Sift together flour, salt, sugar, and baking soda.
3. In a separate bowl combined pumpkin, oil, eggs, water, and spices.
4. Then, combined with dry ingredients but, do not mix too thoroughly. Stir in walnuts.
5. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
6. Makes one loaf. Can easily double the recipe.
7. If desired, you can use them in a muffin tin as well. They come out just as moist. If you use muffin tin bake for 20-25 minute.

**A note from Mama**

This bread would be super tasty with an icing as well! Something like this, perhaps....

(from Food Network)

Icing:

• 2 cups sifted confectioners' sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 3 tablespoons whipping cream, fresh orange juice or rum

Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum. Drizzle over bread and enjoy!

Baked French Toast Casserole with Maple Syrup

Recipe courtesy Paula Deen

6 to 8 servings

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Taco Pockets

I am using the leftover Taco Salad ingredients to make these.

hamburger (you can add taco seasoning to this, but I just add salsa to my salad later)
lettuce
tomatoes
cheese
sour cream
kidney beans
black olives
Dorothy Lynch dressing (or French Dressing)
salsa
corn (optional)

Pita Pockets

Carefully open pita and place all ingredients inside.

Taco Salad

I'm sure it seems funny to have a "recipe" for Taco Salad, but this is so I don't forget any ingredients when I'm running to the store!

hamburger (you can add taco seasoning to this, but I just add salsa to my salad later)
tortilla chips
lettuce
tomatoes
cheese
sour cream
kidney beans
black olives
Dorothy Lynch dressing (or French Dressing)
salsa
corn (optional)

**Lil Mama's Note**
I always have leftovers. This time I am going to try using the leftover ingredients to make nachos and Taco Pockets.

Oven Waffles

(from Hillbilly Housewife)

This is a little expensive to make on a regular day but I call it my special guest breakfast. My mom always served this on Christmas Day, Easter, any day that deserved a nice breakfast but a quick one. It is quick, easy and looks great when served. It is also very forgiving, as you will see by the recipe. I think it is called a German pancake but we call it an oven waffle.

• 6-8 large eggs (The more eggs, the denser it will be)
• 1/3-1/2 cup milk
• 1 heaping cup of flour
• 1/2 tsp salt
• 1 Tbsp of white sugar (You can add more if you want a sweeter waffle)
• 1 1/2 tsp vanilla
• 4 TBSP melted butter or margarine.

Pour melted butter in the bottom a 13 x 9 casserole pan, making sure the bottom is coated. (Baking spray does not work to keep this recipe from sticking) Blend all other ingredients in the blender until the flour is thoroughly mixed. Pour into pan and put in a 350 oven for 30-35 minutes. When the top is crusty and the pancake really puffy, it is done. DO NOT check for doneness with a knife or fork, as this will cause the pancake to fall.

Serve immediately. You can sprinkle with powdered sugar and serve with syrup, or have it plain. If you want to go for a more adult version, you can omit the sugar and vanilla and sprinkle cooked bacon and peppers, etc., to make an oven omelet.

Donut Muffins

(from Hillbilly Housewife)

• 1/3 cup shortening
• 1/2 cup sugar
• 1 medium egg
• 1-1/2 cups flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 3/4 cup milk

For The Topping:

• 1/2 cup powdered sugar
• 1 teaspoon cinnamon
• 1/4 cup melted margarine

In a mixing bowl mash together the shortening and sugar. Add the egg and whisk it all up until it is smooth. Make sure you use shortening, Not Margarine. The shortening gives this recipe it’s special texture. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk. Mix the batter with a whisk until it is smooth. Drop the mixture into 12 oiled muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough. Bake the muffins at 350� for 25 minutes, or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly.

Mix the powdered sugar and cinnamon in a small bowl and set aside.

Take the muffins out of the pan. When they are cool enough to handle, dip the tops of the muffins into the melted margarine. Then dip them into the powdered sugar/cinnamon mixture. Arrange the prepared muffins on a large plate and serve while still warm. Makes a dozen. Very good for breakfast and after school or midnight snacks.

This recipe is very very old, at least 80 years old. It was created by a cook with leftover donut batter who didn’t have time to deep fry them. She added a little milk to make the batter thinner, and cooked it in muffin cups instead of deep frying it. The nutmeg is the secret ingredients which gives these muffins their special old fashioned donut flavor. Necessity is the mother of invention, and bless the cook who invented these. My family is grateful.

****Lil Mama's Note****

These would be super tasty with a chocolate drizzle frosting too!

Quick Cinnamon Rolls

(from Hillbilly Housewife)

• 
  
• 3-1/4 cups Biscuit Mix (homemade is fine)
• 1 cup milk
• 1/3 cup softened margarine
• 1/2 cup brown sugar or Sucanat
• 1 teaspoon cinnamon
• 1/2 cup finely chopped nuts, optional

In a large bowl combine the biscuit mix and milk. Mix the milk and biscuit mix together until you have a soft dough. Turn the dough out onto a large sheet of waxed paper. Knead the dough gently for few second. Pat the dough into a rectangular shape. Using a rolling pin or a heavy jar or glass, roll the dough out so that it is about half an inch thick. Try to keep it in a rectangular shape as you roll it out, this is a little challenging at first, but becomes very easy with practice.

Spread the margarine over the dough like spreading peanut butter on bread. Sprinkle on the brown sugar, breaking up any large lumps as you come across them. Scatter the cinnamon over the brown sugar. If you are using nuts, then sprinkle them on now too.

Now comes the part that takes a little skill. Lift up one side of the waxed paper and use it to help you roll up the dough like a jellyroll, with the filling on the inside of the roll. Pull back the waxed paper as you go so it doesn’t get inadvertently wrapped up in the roll. When the roll is nicely formed, use a sharp knife to cut it into about a dozen slices. I cut in the center first and then I cut each half in half again, making even quarters. Each quarter is then divided into 3 or 4 slices depending on how thick I want my cinnamon rolls to be. I prefer the rolls thicker rather than thinner.

Arrange the cinnamon rolls in well-greased muffin cups, or side by side in a well-greased 9 by 13-inch rectangular pan. If desired, squirt a little Pancake Syrup in the center of each cinnamon roll for flavor and stickiness. Bake the rolls at 400° for about 20 minutes. Remove from the oven and allow to cool for at least 15 minutes before eating. You may be tempted to eat them sooner, but if you do, you will burn the inside of your mouth. These are also good cold, and make good lunch box desserts.

**A note from Lil Mama**

I was going to make these cinnamon rolls, but didn't realize that real dough is a 2 or 3 hour project. Since I had already promised homemade cinnamon rolls for our Saturday morning breakfast, and it was 9:00 pm on Friday night, and quickly scrambled to the computer and came across these. They were super easy to make, and quite tasty! The dough tastes like biscuit dough, because that's what it is, but they were still super yummy, and I loved how they cook in the muffin tin! A great find and a definite make again!

Chicken Fried Chicken with Cream Gravy

(from Mommy's Kitchen)

8 (6-ounce) skinned and boned chicken breasts
4 1/2 teaspoons salt, divided
2 1/2 teaspoons freshly ground black pepper, divided
76 saltine crackers (2 sleeves), crushed
2 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon ground red pepper (optional)
8 cups milk, divided
4 large eggs
Peanut oil

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside. Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet. Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.

Old Fashioned Chicken Spaghetti Casserole

(from Mommy's Kitchen)

5-6 chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped
black olives, sliced (optional)

Fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken to your pot of water, I also add a little Lawrys Season Salt & Poultry Seasoning while the chicken cooks but that's optional. Wash hands after handling chicken. Turn stove to high and let chicken come to a boil. Once chicken comes to a rolling boil, turn heat down and simmer chicken until done. For a whole fryer about 2 hours. For chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain and reserve broth in cooking pot. Cook spaghetti noodles per package directions, but instead adding the spaghetti to water cook the spaghettin in the reserved chicken broth that you cooked the chicken in. Add spaghetti noodles and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces if just using breasts. Chop up the vegetables, melt the margarine in a small skillet. Add the vegetables and saute until cooked and translucent in color. Drain spaghetti noodles and set aside. (Reserve 2 cups chicken broth if not using canned broth.) In a large bowl combine cubed velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for a about 5-7 minutes or until mixture is smooth and cheese is melted. To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x 13 inch Casserole dish with cooking spray and add combined mixture to greased dish. Finally top finished casserole with 8oz of shredded cheddar cheese and add a few sliced black olive's on top (not pictured) the black olives are optional. Put Casserole in a preheated 350 oven and bake for about 45 minutes until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.


Note: If a 9 x 13 inch pan is to big for you family then you can make (2) 8x8 pans serve one for dinner and freeze the second one for a quick meal another night. To freeze cover the whole unbaked casserole with plastic wrap then cover with foil twice, date and freeze. When you want to cook the casserole, remove from oven, completely defrost and proceed with baking directions.

Creamy Southern Rice Pudding

(from Mommy's Kitchen)

1 - cup cooked medium or long grain rice|
3/4 - cup sugar
1/3 - flour
1/4 - tsp salt
2 - whole milk
3 - egg yolks (beaten)
3/4 - 1 tsp vanilla extract

Place sugar, flour, salt, and milk in a medium size saucepan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2-3 minutes. remove from heat and place 1/2 cup of hot mixture into egg yolks and mix (tempering the eggs). Pour egg yolks and rice into hot pudding mixture and place back on the stove. Continue to cook for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan. Remove from heat and add the vanilla extract, blend well. Chill before serving. Add your favorite garnish Fruit, whipped topping or a little cinnamon is always nice. I like my rice pudding warm so as soon as I remove from the heat and add vanilla. I place my rice pudding into a serving bowl and sprinkle with cinnamon sugar.

Homemade Oreo Cookies

(from Mommy's Kitchen)

Cookie Recipe
1 package devil's food cake mix
2 eggs
1/2 - cup oil (or butter flavored shortening)

Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Cream Cheese Filling Recipe:
1 - stick butter (1/2 cup)
1 - block of cream cheese (8 ounces)
3-4 cups - confectioner's sugar (depending on desired consistency)
1 - tsp vanilla extract

Cream butter and add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency.


Vanilla Cream Filling Recipe:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 - cup vegetable shortening
2 - 3 - cups sifted confectioners’ sugar
2 - teaspoons vanilla extract

Cream butter and shortening together. Add add vanilla extract and confectioner's sugar slowly until you reach your desired consistency.

Old Fashioned Cinnamon Rolls

(from Mommy's Kitchen)

1 cup milk
1/4 cup butter (4 tablespoons, half stick)
1/4 cup sugar
2 teaspoons yeast (one package)
1/4 cup warm water (105°-115°)
1 egg
1 teaspoon salt
3-1/2 cups bread flour

Filling
1/4 cup butter (4 tablespoons, half stick)
4 tablespoons brown sugar
1-1/2 teaspoons cinnamon
(optional) raisins

Glaze
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Start by scalding the milk. Scalding breaks down a protein in the whey that can keep the dough from rising as much. In a heavy-bottomed pan over medium heat, bring the milk nearly to a boil. When a film starts to form on the top, turn off the heat and skim it off with a spoon. Add the sugar, salt, and the first half-stick of butter and stir until the sugar and butter are both melted. Set the milk/butter mixture aside to cool to room temperature.In a separate bowl, combine the yeast and warm water and stir quickly. Stir in the egg. Add the milk/butter mixture. (Make sure it's cooled down to room temperature or you'll kill the yeast.) Add the flour and stir until the flour is all incorporated and the dough comes together in a soft, loose ball. Add a couple of tablespoons of oil (I always use extra virgin olive) to a clean bowl. Roll the dough around until it is oiled all over, then cover the bowl with plastic wrap or a wet dish towel. This will keep the dough from drying out and forming a skin, which would keep it from rising.

Put the bowl someplace warm, not hot -- inside the stove, turned off but with the light turned on is about perfect -- until the dough has doubled in volume, about an hour-and-a-half. Once the dough has risen, punch it down to deflate it.Turn the dough out onto a floured surface and knead for a few minutes, until the dough is smooth and satiny. Roll the dough out into a rectangle about an eighth-inch thick. Soften the butter, but don't melt it. Spread it evenly onto the dough. Combine the brown sugar and cinnamon. Spread the cinnamon mixture evenly over the dough and roll it up. cut into rolls and oil a baking sheet and arrange the rolls with room in between. Place the baking sheet in the oven -- turned off but with the light on again -- until the dough warms up and the rolls double in size. Then bake at 400° for 10-15 minutes, until they are golden brown on top. Arrange the rolls on your serving dish, and prepare the glaze. Pour it over the rolls.


Night Before Option:

Wrap the roll in plastic wrap, to keep it from drying out, and aluminum foil, to help keep the shape. Put the wrapped roll in the fridge overnight. The next morning, the cold dough will be firmer and much easier to cut. Use a knife or Dental Floss, once they're all cut, oil a baking sheet and arrange the rolls with room in between. Place the baking sheet in the oven -- turned off but with the light on again -- until the dough warms up and the rolls double in size. (This could take 2-3 hours so plan accordingly) Then bake at 400° for 10-15 minutes, until they are golden brown on top. Arrange the rolls on your serving dish, and prepare the glaze. Pour it over the rolls.

Panko Crusted Salmon

(from Dinner's On Me!)

1/2 tsp kosher salt
1/4 cup panko bread crumbs
1 tsp lemon pepper
salmon fillets, skinned
1 tsp canola oil

(this is enough to coat 4 or 5 fillets)

Line a baking sheet with foil. Preheat oven to 400 degrees. Combine salt, panko and lemon pepper on a dinner plate.

Add oil to a large non-stick skillet and heat to medium-high. Dredge the skinned side of salmon fillets in bread crumb mixture. Add the salmon to the pan, crumb side down. Cook 3 to 4 minutes or until golden brown. Transfer salmon (now crumb side up) to the foil lined baking sheet.** Bake for 6-8 minutes, depending on the thickness of the fillets. When testing for doneness, salmon should flake easily with a fork. Serve crumb side up and garnish with fruit salsa.

**note: I use an oven safe skillet, so instead of transferring fish to baking sheet I just turn the fish to crumb side up and place the whole skillet into the oven for 6-8 minutes.

I have served this salmon with two different fruit salsas. The first time I made this recipe, I topped it with the Pineapple Tomato Salsa (recipe below). I thought it was just okay, so the next time I tried the Peach Salsa (recipe also below) and I enjoyed it much more. The crunch of the Panko crusted salmon contrasted nicely with the soft, sweet peaches. Alas, the amazing fresh peaches are no longer in season.


Peach Salsa

2 peaches, peeled & diced
1/2 cup red onion, minced
1 Jalapeno (remove seeds), minced
1 lime, juiced
1/4 cup chopped cilantro
salt and pepper to taste

Combine in a small bowl. Add salt and pepper to taste. note: I used only half of the Jalapeno at first. (You can always add more later, but you can't take it away if it's too hot for you.)

OR you can Try

Pineapple Tomato Salsa

3 Tbsp shallots, diced
1/2 cup diced fresh pineapple
1/2 cup diced tomato
1/4 cup fresh basil, chopped
1/4 cup lime juice
3 Tbsp extra virgin olive oil
1 Tbsp soy sauce
1 tsp granulated sugar
salt and pepper

In a bowl combine shallots, pineapple, tomato and basil. In a separate small bowl whisk together lime juice, olive oil, soy sauce and sugar. Pour over pineapple mixture and toss to coat. Add salt and pepper to taste.

Fresh Pasta with Lemon Cream

from: http://www.angelfire.com/journal/wwrecipes/448.htm)

15 oz low fat ricotta cheese
dash salt
1 tsp grated lemon rind
1 tsp nutmeg (I used only 1/2 tsp)
4 cups cooked pasta - spaghetti or angel hair
black pepper to taste

Empty ricotta into blender or food processor, using the steel blade. Add salt. Process until all graininess disappears and ricotta has the texture of thick whipped cream. Flavor the mixture with lemon peel and nutmeg. Store in refrigerator. Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked in.

Add the whipped ricotta. Toss until pasta is well coated with sauce. Can garnish with Parmesan, fresh parsley or a few thin slices of pitted black olives.

Can be served as a side with fresh salmon or chicken.

Makes 8 servings, 3 points per serving
(note: garnishes not included in points per serving)

Robyn's Roast - crockpot

(from Dinner's On Me!)

This pot-roast makes its own gravy!

2 cans Cream of Mushroom soup
1 (1oz.) package dry onion soup mix
1 ¼ cups water
3-5 pound roast

In the crock-pot, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in crock-pot and coat with soup mixture. Cook on high for 3-4 hours or on low for 8-9 hours.

When done I like to take the roast out and shred it up and add it back to the gravy so that I’m not spending my whole meal cutting up meat for the kids. We serve this over rice or baked potatoes. The kids even love it!

Macaroni & Cheese

(from Hillbilly Housewife)

• 2 cups dry macaroni
• 3 cups water
• 1 cup instant dry milk powder
• 1/4 cup margarine, melted (1/2 a stick)
• 2 medium eggs
• 3 cups shredded cheese (Colby is traditional)
• 4 oz of Velveeta type cheese, cut into chunks OR the equivalent of sliced sandwich cheese, torn into smallish pieces
• a pinch of dry mustard
• a pinch of salt

This is an incredibly rich version of that old favorite, macaroni and cheese. It isn’t the cheapest recipe for Mac ‘n Cheese. It is, however, the least expensive of all of the deluxe versions I have found in my church pot-luck travels. It is also really high in protein which is a good thing when your oldest boy won’t eat meat, but loves mac ‘n cheese. First boil the macaroni until it in tender in plenty of boiling salted water. When it is soft, drain it very well.

Meanwhile oil a 3-quart casserole or a 9 by 13-inch rectangular pan. Combine the dry milk powder, water, melted margarine, eggs, dry mustard and salt in the oiled casserole. I use a whisk to get it all emulsified nicely.

Sprinkle the shredded cheese and Velveeta-type cheese (or torn up sandwich slices) into the milk mixture. Add the macaroni too. Stir it all up until the cheese is sort of evenly distributed. One needn’t be obsessive about this part; randomness of the cheese distribution stands out as one of the charms of this creamy delicacy. Every third bite or so, has an extra gooey bit of cheese in it, which delights the palette of even an unsophisticated hillbilly. Bake the casserole at 350 ° for about half an hour. The cheese should be melted, and the milk should be absorbed into the dish, making it creamy and delicious. If desired, a bit of shredded cheese may be sprinkled on top of the casserole before baking.

This recipe serves about 8, fewer if they are gluttons. Which means it feeds my family for one meal as the main dish, without leftovers. I like to serve it with a plain green vegetable like broccoli or spinach, and a light dessert like gelatin with fruit, or even plain canned fruit cocktail. Tomato juice would be a good beverage to serve along side. As a side dish, this quantity serves about 10 or 12, once again, depending on how many macaroni cheese gluttons are in attendance. Excellent for pot lucks and the like.

Finger Jell-O

(from my friend PJ)


3 small boxes of Jell-O (any flavor, regular or sugar-free)
4 envelopes Knox gelatin

Dissolve gelatin in 1 cup cold water

Dissolve flavored Jell-O in 3 cups boiling water

Mix together. Pour into pan and refrigerate until firm.

Cut and enjoy!

You can cut into squares, or if you're super fun, you can use cookie cutters to make fun shapes.

Pizza Margarita

(from Dinner's On Me)

ingredients:
-your favorite pizza crust
-fresh mozzarella, sliced thinly
-fresh tomatoes, sliced thinly
-fresh basil
-olive oil
-parmesan cheese (optional)

This is about as simple as pizza can get! Drizzle a bit of olive oil on your favorite pizza crust. Top with sliced tomatoes, mozzarella and basil. Bake until done. Serve with parm cheese, if desired.

**Sometimes this Lil Mama grills pizzas. Super tasty and fun for the summer!

"Comfort Food" Chicken Pot Pies With Cream Cheese Crusts

(from Mommy's Kitchen)

Shell crust:
1-2/3 c. flour
2 t. celery seed (optional)
1- 8 oz. cream cheese, cold
1/3 c. butter, cold
1/4 t. salt

Filling:
1 whole chicken, pulled from bone and chunked
(You may not need the whole chicken, just use as much of the chicken as you want)
1/3 cup - real butter
1/3 cup - flour
2 t. minced garlic
1/2 t. salt
dash of pepper
1-1/2 cup - warm water
2/3 cup- milk
3 chicken bouillon cubes
1 cup- frozen mixed veggies
3 - individual sized tin pie bowls
(Found @ Kroger, Could not find them at Walmart)

For the crust combine the flour, cream cheese, and butter in a bowl. Cut in the cold cream cheese and butter until you have a crumbly mixture. Then starting working it with your hands, kneading until you have a ball of dough: On a floured surface, roll out the dough in to a flat square. Take one of your tin bowls and trace and cut an overlapped piece of dough. Place it into the bowl and softly press it into the corners: You will get three servings out of this recipe. roll out a total of 6 squares for 3 bottom crust and 3 top crusts. Or you will get one large pot pie like mine. Meanwhile, in a saucepan, melt the butter. Stir in the flour, garlic, and spices till blended. Slowly stir in the warm water, bouillon cubes, and milk. Slowly bring a soft boil and stir constantly for about 2 minutes or until thickened. Remove from heat and add the frozen vegetables (peas, carrots, celery, whichever you prefer!) and the chicken. Fill the shells: Put the tops of the crusts over this and seal the edges. You can use a fork to make a fluted edge. Make a criss cross slit in the center: Bake at 425 degrees for about 20 minutes, or until the crust is golden brown. Serve over mashed potatoes or right out of the bowl. If making one large pot pie bake about 30-40 minutes. Watch it carefully so it doesn't get to brown on top.

**NOTE: If not serving these over mashed potatoes, add cooked cubed potatoes to the filling. (about 1 cup)

*If freezing, wrap the uncooked pot pies with foil and then place in freezer bags. To bake just remove from the freezer thaw a bit and bake. Or to save cooked individual pot pies let cool and cover with each individual cover the tins came with. Store in the refrigerator and then just pop them in the oven to warm up for a quick meal.

Pulled Pork Sandwiches (crockpot)

(from Hillbilly Housewife)

• 2 lbs of pork (any kind works, but the leaner the better. If fatty, cut off all visible fat first. Pork steaks (minus bone) work great and often are on good sales)

Mix in a bowl:

• 1 c ketchup
• 1 c mustard
• 1/2 - 1 c brown sugar (can add to your taste)

Add mix to pork. If really thick, add 1/4 c water.
Cook on high for 4 hours or low for 6-10 hours.

When done cooking, use a spoon to spoon out any visible fat that has come off. Take two forks and shred the pork. Serve on a bun.

Submitted by HBHW reader Carrie Anne H

Mayonnaise Cake

This cake recipe was the basic cake that my grandmother and mother made while I was growing up. We had other cakes on special occasions but this one was the one that we had on a regular bases.

2 cups flour
2 tsp. baking soda
3 level tbsp. baking cocoa

Mix these up. And in another bowl…

(from Hillbilly Housewife)

1 cup sugar
1 cup mayonnaise
1 cup cold water
1 tsp. vanilla

Mix it up a little and then beat in dry ingredients until smooth.

Put into a greased cake pan and bake at 350 for 30 to 35 minutes.

Mom always made peanut butter frosting for this but none of my children like peanut butter. I use a cream cheese frosting or just plain cool whip. I also buy cheap mayonnaise for baking.

Submitted by HBHW reader Vickie G.

Cream Cheese Frosting

(from Cooks.com)

1/2 c. butter
1 small package cream cheese
1 tsp. vanilla
1 lb. confectioners sugar

Combine butter, cream cheese, and vanilla. Beat until smooth.

Gradually add the sugar, while beating well.

If mixture is too thick to spread, thin to a spreadable consistency by adding a small amount of milk.

Pudding Pops

(from Hillbilly Housewife)

• 1 package (4-serving size) instant pudding mix
• 3 cups reconstituted or fresh milk
• 1/3 cup sugar
• Molds, Sticks, Freezer

In a large bowl combine the pudding mix, milk and sugar. Beat with electric beaters or a wire whisk until thickened. Fill the molds and freeze.

Chocolate pudding makes fudge-pops. Vanilla pudding makes cream-pops & butterscotch pudding makes caramel-pops.

Yogurt Popsicles

(from Hillbilly Housewife)

• package (4-serving size) fruit flavored gelatin
• 1 cup tap water
• 1/2 to 3/4 cup sugar
• 3 cups plain yogurt (homemade is fine)
• Molds, Sticks, Freezer

Heat the water until it is boiling. You can do this on the stove or in the microwave. Stir it the flavored gelatin. Stir and Stir and Stir. Add the sugar. Keep stirring until the fluid is clear and everything is dissolved. This may take a full 5 minutes of stirring. Add the yogurt and beat until the mixture is smooth. Pour into molds and freeze.

You may use any flavor of gelatin you have on hand for this recipe. My kids prefer red but also enjoy orange and green.

buffalo chicken chili mac

(from Rachel Ray)

Aired on:
January 22, 2008

This healthy combo of two of my favorite comfort foods is packed with the robust flavor of chili, heart-healthy whole wheat pasta and the creamy tang of two cheeses. Using stronger-flavored cheeses like pepper jack and blue lets you cut back on the amount you need while stretching flavor into every bite, giving you a much healthier bang for your buck.

Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced


Yields: 6 servings

Preparation
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.
Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.

Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.

While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
Sprinkle the chopped scallions over the top and watch this one disappear in no time.

buffalo baked chicken with blue cheese, celery & carrot slaw

(from Rachel Ray)

Aired on:

November 1, 2007

A more figure-friendly version of buffalo chicken.

Ingredients

3/4 cup hot sauce, such as Frank’s Red Hot

6 tablespoons butter

4 pieces bone-in, skin-on chicken breasts, cut in half across

4 chicken drummers

Salt and freshly ground black pepper

1 cup blue cheese crumbles

Juice of 2 lemons

1/3 to 1/2 cup mayonnaise (or make it lighter with buttermilk)

6 to 8 ribs of celery from the heart with greens, thinly sliced on an angle

2 cups shredded carrots

6 scallions, white and green parts thinly sliced

1/2 head red cabbage, cored and shredded

3 cups salad croutons, ground into crumbs in a food processor

1/4 cup (a generous handful) flat-leaf parsley leaves, finely chopped

Yields: 4 servings

Preparation

Preheat oven 400ºF.

Melt butter over low heat in a small pot and combine with hot sauce.

Place chicken in a large bowl and season the pieces with salt and pepper. Pour the butter-hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Let stand 10 minutes.

In a salad bowl, combine the blue cheese, lemon juice, mayonnaise or buttermilk, salt and pepper. Add the celery, shredded carrots, scallions and red cabbage. Toss to combine.

Arrange the crushed croutons in a shallow dish. Add the parsley and mix with your fingers to combine. Press the hot sauce-coated chicken into the breadcrumb mixture to coat and set the pieces onto nonstick baking sheet. Transfer to the oven and bake for 40 minutes, until cooked through and golden brown.

Remove the chicken from the oven and serve with the blue cheese-dressed celery and carrot slaw alongside.

Baker’s One Bowl Chocolate Bliss Cookies

(from Kraft)

Prep Time:
15 min
Total Time:
28 min

Makes:
2-1/2 doz. or 30 servings, one cookie each

Ingredients:
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, softened
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. CALUMET Baking Powder
2 cups chopped PLANTERS Walnuts

PREHEAT oven to 350°F. Coarsely chop 8 of the chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)

DROP rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.

BAKE 12 to 13 min. or until cookies are puffed and shiny. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Kraft Kitchens Tips
Size-Wise
Serve one of these decadent chocolatey cookies along with a glass of low-fat or fat-free milk as a special after-school treat.

Alternate Cookie Sizes
Bite-Size Cookies: Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake at 350°F for 6 to 7 min. or until cookies are puffed and shiny. Makes 5-1/2 doz. bite-size cookies or 33 servings, two cookies each. Larger Cookies: Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake at 350°F for 13 to 14 min. or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, one cookie each. Bar Cookies: Spread into greased foil-lined 13x9-inch baking pan. Bake at 350°F for 22 to 24 min. or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, one bar each.

Variations
Prepare as directed, using one of the following combinations: Everything-But-the-Kitchen-Sink Cookies: Substitute 2 cups total of the following ingredients for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped PLANTERS Macadamias, dried cranberries, toasted PLANTERS Slivered Almonds, chopped dried apricots or dried mixed fruit bits. Chocolate Bliss Peanut Butter Cookies: Add 1/2 cup peanut butter along with the sugar and substitute 2 cups PLANTERS COCKTAIL Peanuts, chopped, for the walnuts. Double Chocolate Bliss Macadamia Cookies: Substitute 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped PLANTERS Macadamias for the walnuts. Double Chocolate Bliss Toasted Almond Cookies: Substitute 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted PLANTERS Slivered Almonds for the walnuts.

The Best Baked Potato Soup Ever! (crockpot)

(from Fix It and Forget It Cookbook)

4 large baked potatoes OR 1 bag of Steam ‘n Mash Potatoes

2/3 cup butter

2/3 cup flour

6 cups milk, whole or 2%

¾ tsp. salt

½ tsp. pepper

4 green onions, chopped and divided

12 slices bacon, fried, crumbled, and divided OR 12 slices MICROWAVE bacon, cooked, crumbled, and divided

2 cups shredded cheddar cheese, divided

1 cup (8 oz.) sour cream, plus some for topping

1. If using baked potatoes, cut potatoes in half. Scoop out pulp and put in a small bowl.

If using Steam ‘n Mash Potatoes, cook in the bag for 10 minutes.

2. Melt butter in large skillet. Add flour. Gradually stir in milk (sometimes I only add half of the milk and put the other half in the crock pot, set on LOW). Continue to stir until smooth, thickened, and bubbly.

3. Transfer milk mixture to crock pot and set on LOW.

4. Stir in potatoes, salt, pepper, and three-quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream.

5. Cook on LOW until all well mixed and heated.

Serve with remaining onions, bacon, cheese, and sour cream.

Brownie Goody Bars

(from Betty Crocker Brownie Box)

Ingredients:
1 box Betty Crocker Original Supreme brownie mix
1/4 cup water
1/3 cup vegetable oil
2 eggs
1 container Betty Crocker Rich & Creamy vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz.) semisweet chocolate chips (2 cups)

1. Heat oven to 350 degrees. Make brownies as directed for a 13x9-inch pan. Cool completely.

2. Frost brownies with frosting. Sprinkle with peanuts; refrigerate. Meanwhile, into large bowl, measure cereal; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies.

3. Refrigerate about 30 minutes or until set before cutting. Store covered in refrigerator.

Makes 24 brownies.

Chocolate Chip Cream Cheese Muffins

(from girltalk)

2007 at 12:01 pm | by Janelle Bradshaw
Filed under Homemaking Recipes

Chocolate Chip Cream Cheese Muffins:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 egg, room temperature
1/2 cup cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup white sugar (I used 3/4 cup sugar, but we like ours sweet.)
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup semi-sweet chocolate chips

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners.
Beat cream cheese and butter together until fluffy. Beat in egg, cream and vanilla. Combine the flour, sugar, baking powder and salt. Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.
Bake in preheated oven until tops are golden, about 20 minutes.

Tilapia in Mustard Cream Sauce

(from Wii Mommies)

• 4 (6-ounce) tilapia fillets
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• Cooking spray
• 3/4 cup fat-free, less-sodium chicken broth
• 1 ounce portobello mushrooms, thinly sliced
• 2 tablespoons whipping cream
• 2 tablespoons Dijon mustard

Sprinkle fish with thyme, pepper, and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish; cook 1 minute on each side.

Add broth, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add mushrooms; cook, uncovered, 1 minute or until mushrooms are tender. Remove fish from pan; keep warm.

Add cream and mustard to pan; stir with a whisk until well combined. Cook 1 minute or until thoroughly heated. Serve sauce over fish.

I like to serve this with asparagus or some other bright green veggie…really helps to balance out the color and the flavors.

One serving of this dish is 184 cal; 4.6g fat. It is 4 Weight Watchers Points. Served with asparagus adds 1 point. Add some wild rice and you have an additional 3 points per serving. You have a very filling, pretty meal for 8 points!

(A note from Jenn, the Wii Mommy Contributor)

This week I’m helping you create a yummy and healthy dinner for you and your family! I originally pulled this recipe from Cooking Light Magazine in 2005 …and I’ve been using it ever since! You can use this recipe with Tilapia (my favorite way) or subsitute chicken, orange roughy or another white fish. You can also use spinach or cherry tomatoes instead of the mushrooms…experiment a little!

This recipe gives you a great cream flavor, without the fat and calories that usually accompany a cream dish. The strong flavor of the mustard is something I was leary of…but even my kids enjoy this one!

EASY Chicken Parmigiana

Ingredients:

Tyson Chicken Breasts
Favorite Red Sauce (whatever you like or what's on sale...)
Mozzarella Slices
Cooked Pasta (spaghetti, penne, whatever you have)


1. Cook the chicken as directed.
2. With about 2 minutes remaining, cover with the cheese slices.
3. Serve the chicken over cooked pasta and cover with red sauce.


I like to serve this with a salad and bread.


**Can also be served as a sandwich**
1. Cook chicken as directed.
2. With about 2 minutes remaining, cover with red sauce and cheese.
3. Serve on buns with a little more red sauce.