Lacie's Recipe Box 'o Love!

Sausage/Vegetable Risotto

2011-07-26T21:12:00.001-07:00

(not my picture, taken from brigitte.de)

1 lb. garlic Italian sausage links, cut into 1" pieces
2 Tbsp. water
2 Tbsp. olive oil
2 cups uncooked arborio or long grain white rice
4-6 cups chicken broth
1/8 tsp. pepper
1 bag frozen mixed veg, thawed (I just microwave for a little less time than called for)
3/4 cup grated Parmesan cheese
2 Tbsp. butter
Salt to taste

Preparation:

In large skillet, cook sausage pieces and water over medium heat until water evaporates and sausage pieces are well browned, about 7-9 minutes. Remove from skillet and set aside.

Add olive oil to drippings in skillet. Add rice; cook until rice is slightly toasted, about 5 minutes.

Meanwhile, place broth and pepper in a medium saucepan and warm over low heat. When rice is toasted, add broth, about 1/2 cup at a time, and cook and stir until liquid is absorbed. Keep going until the rice is al dente.

If you like a thicker risotto, add less broth; if you like it thinner and soupier, add more broth. Then add sausage and veg; cook and stir for 2-3 minutes until veg are hot. Stir in cheese, butter, and salt to taste, then remove from heat, cover, and let stand 4 minutes. Stir again and serve immediately. Serves 4-6

Brown Butter, Bacon & Chocolate Chip Cookies

2011-06-26T23:06:00.000-07:00

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoon vanilla
1 large egg
1 large egg yolk
4 oz semisweet chocolate bar, diced into 1/4" pieces
1/2 cup bittersweet chocolate chops (I like Ghirardelli 60% cacao)
3 tablespoons milk chocolate, grated
1 cup bacon that's been fried until crispy and diced into roughly 1/4" pieces

Adjust your oven rack so it's in the middle position. Pre-heat to 375 degrees. Line a large baking sheet with parchment paper.

Whisk flour and baking soda together in a medium bowl and set aside.

Heat 10 tablespoons of butter in a 10 inch skillet over medium-high heat until melted. Continue cooking, swirling pan constantly. Watch this carefully - butter can go from brown to burned very quickly. When butter is dark-golden brown and has a nutty aroma, remove from heat and immediately transfer to a heatproof bowl. Stir the remaining 4 tablespoons of butter into hot butter until melted.

Add granulated sugar, dark brown sugar, salt and vanilla to bowl with butter and whisk until completely mixed. Add egg and egg yolk and whisk until mixture is smooth and there are no lumps of sugar remaining.

Let sugar/egg/butter mixture stand for a few minutes. Then whisk again for 30 seconds. Do this several times - you want to make sure that the sugar has "melted" into the liquid. When ready, mixture will be smooth, thick and shiny.

Using wooden spoon, stir in the flour mixture until just combined. Stir in grated chocolate, chocolate chunks, chocolate chips and bacon pieces. Don't overmix but make sure no flour pockets remain.

Using a teaspoon, place a heaping teaspoon of cookie dough on the baking sheet lined with parchment paper. I get about 14 on a baking sheet. Bake for 10-14 minutes (my oven takes 11 minutes) until cookies are golden-brown and set along the edges but the middle is still soft. Remove from oven and set baking sheet on a wire rack and let cool for at least 10 minutes.

Chicken Lasagna Casserole

2011-06-24T23:19:00.000-07:00

Start to finish: 45 minutes (20 minutes active)

Servings: 8

1 cup ricotta cheese

1 cup shredded mozzarella

16-ounce jar roasted red peppers, drained, patted dry and diced (about 2 cups)

1 egg

1/2 tablespoon lemon juice

1 clove garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks

1-1/4 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

3/4 cup panko breadcrumbs

2 tablespoons butter, melted

Heat the oven to 400 degrees F. Coat an 8-by-11-inch baking pan with cooking spray.

In a medium bowl, mix together the ricotta cheese, mozzarella, red peppers, egg, lemon juice, garlic, oregano, basil, salt and pepper. Set aside.

In a large skillet over medium-high, heat the oil. Add all of the chicken and cook, stirring occasionally, until lightly browned, about 6 to 8 minutes. It does not need to cook through. Transfer the chicken to the prepared baking pan. Pour the cheese mixture over the chicken, then stir gently to combine.

In a small bowl, mix together the panko and butter. Sprinkle the panko over the chicken, then bake for 20 to 25 minutes, or until the breadcrumbs are browned and the chicken is cooked through.

Nutrition information per serving (values are rounded to the nearest whole number): 330 calories; 110 calories from fat (33 percent of total calories); 12 g fat (5 g saturated; 0 g trans fats); 145 mg cholesterol; 14 g carbohydrate; 39 g protein; 1 g fiber; 690 mg sodium.

Chicken Biscuit Pot Pie

2011-06-02T18:38:00.000-07:00

Ingredients
Filling:
1 pound bulk-style chicken sausage
3 tablespoons unsalted butter
3 ounces all-purpose flour
2 cups whole milk
1 1/2 cups low-sodium chicken broth
1 1/4 pounds shredded, cooked chicken, about 5 cups
1 1/2 teaspoons kosher salt
1 1/2 teaspoon freshly chopped sage
1/2 teaspoon freshly ground black pepper
Biscuit Topping:
12 ounces all-purpose flour, plus extra for rolling
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped sage
1/4 teaspoon cayenne pepper
4 ounces extra-sharp white Cheddar
4 ounces unsalted butter, frozen
7 ounces low-fat buttermilk
Directions
Preheat the oven to 400 degrees F.

For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently. Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 2 minutes. Add the shredded chicken, salt, sage, and pepper. Stir to combine and set aside while preparing the biscuits.

For the biscuits: Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside.

Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1/2-inch thick round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total.

To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle. Bake until the biscuits are tall and golden brown, 15 to 20 minutes. Cool on a cooling rack for 10 minutes before serving.

Cheesy Potato Gratin

2011-05-08T18:36:00.000-07:00

Ingredients:
1 Tbs. unsalted butter
1 shallot, finely chopped
2 Tbs. all-purpose flour
1/2 cup chicken stock
1/2 cup heavy cream
1 cup grated Gruyère cheese
1 tsp. chopped fresh thyme
Salt and freshly ground pepper, to taste
3 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup grated Parmigiano-Reggiano cheese
Directions:
Preheat an oven to 375ºF.

In a 10-inch nonstick fry pan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes. Slowly stir in the stock and cream. Add the Gruyère and thyme and stir until the cheese has melted, about 1 minute. Season with salt and pepper. Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes.

Remove the lid and sprinkle the Parmigiano-Reggiano on top. Transfer the pan to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes. Let cool for 5 minutes before serving. Serves 6 to 8.

Ham Balls

2011-04-20T15:09:00.000-07:00

1 1/2 lbs. ground ham
1 lb. hamburger
2 eggs
1 c. milk
1 c. bread crumbs or cracker crumbs

1/2 c. vinegar
1 1/2 c. brown sugar
1 T. dry mustard
1 c. water or juice from 1 can crushed pineapple plus water to make 1 c.

Mix first 5 ingredients and form into balls. Combine last 4 to make sauce and pour over balls. Bake at 350 for 1 1/2 hours. Turn occasionally. Yields 10 5 oz. servings.

Pierogi Potstickers

2011-02-08T17:28:00.000-08:00

3 tablespoons softened butter
1 package frozen pierogis, potato filled dumplings -- any brand or variety

Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.

Thai Peanut Stir-Fry Sauce

2011-01-13T17:09:00.001-08:00

2 tablespoons creamy peanut butter
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1/8 teaspoon ground ginger
cayenne pepper

Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.) Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly.

Simple Spinach Lasagna

2011-01-12T18:53:00.000-08:00

INGREDIENTS:
1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella
cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
3. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
4. Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

WW Baked Potato Soup

2011-01-09T13:57:00.000-08:00

Ingredients
1 bulb garlic (large, 1/4-inch-slice cut off top)
3 lbs potatoes (rinsed, pierced with a fork, about 6 large baking potatoes)
6 slices uncooked turkey bacon
4 cups reduced-sodium chicken broth
1 1/2 tablespoons fresh thyme, chopped
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
6 tablespoons reduced-fat sour cream
6 tablespoons low-fat cheddar cheese, shredded
6 tablespoons scallions, sliced

Directions
Preheat oven to 400ºF.
Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.).
Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes.
Place bacon on paper towels to drain off any fat; chop bacon.
Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan.
Peel potatoes and add to saucepan; mash with a potato masher until smooth.
Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.

Pecan Tassies

2010-12-13T14:18:00.000-08:00

8 oz. cream cheese
2 sticks butter
2 c. flour, sifted
1/4 t. salt

Mix cream cheese and butter together, blend in flour and salt, form into ball, wrap in foil and chill overnight in refrigerator.

2 eggs, well beaten
1 1/2 c. brown sugar
2 T. melted butter
pinch salt
1/4 t. vanilla
1 1/2 c. chopped pecans

Mix all ingredients. Remove crust from fridge, divide into 3 equal parts. Divide each third into 12 small balls. Press into tassie pan, fill with pecan mixture. Bake at 375 for 20 min. Makes 3 dozen.

Chocolate Gooey Butter Cookies

2010-12-12T12:36:00.001-08:00

Ingredients
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Directions
Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Pumpkin Pie Dip

2010-11-08T11:28:00.001-08:00

Ingredients

* 1 package (8 ounces) cream cheese, softened
* 2 cups confectioners' sugar
* 1 cup canned pumpkin
* 1/2 cup sour cream
* 1 teaspoon ground cinnamon
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon ground ginger
* Gingersnap cookies
* Apple slices
* Graham crackers

Directions

* In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps, apple slices, and graham crackers. Refrigerate leftovers. Yield: 4 cups.

Three-Cheese Macaroni and Ham

2010-11-03T15:48:00.001-07:00

1 3/4 c. macaroni
4 oz. Velveeta cheese
1 c. milk
1 c. shredded cheddar cheese
1/4 c. plus 2 T. grated parmesan cheese
2 c. diced cooked ham

Cook macaroni as package directs; drain. Heat broiler.

Meanwhile, microwave Velveeta and milk 2 minutes in large microwave and oven-safe casserole. Stir until melted. Microwave an additional 30 seconds if needed. Stir in cheddar and parmesan cheeses until smooth and melted. Stir in macaroni and ham. Season with salt and pepper. Sprinkle with remaining parmesan cheese.

Broil 6 inches from heat 5 minutes or until top is brown and bubbly.

Three-Cheese Chicken Penne Florentine

2010-10-27T10:28:00.000-07:00

1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Preparation
Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

French Toast

2010-10-26T17:43:00.000-07:00

6 eggs
1 cup milk
1/2 cup flour
1/2 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
16 slices Texas Toast (1 loaf)
3 tablespoons butter

Mix together the eggs, milk, flour, brown sugar, vanilla, salt, & cinnamon.
Heat a large skillet, or griddle.
When the skillet is hot, add 1 tablespoon butter.
Dip each slice of bread into the batter.
Let some of the batter drip off, then put in skillet.
Cook each slice until each side is golden brown.
Add more butter, if necessary, to cook all of the slices.

40 Cloves and a Chicken

2010-09-09T20:51:00.000-07:00

Ingredients
1 whole chicken (broiler/fryer) cut into 8 pieces
1/3 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper

Directions
Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Spread garlic on toasted french bread if desired - can also use garlic in mashed potatoes.

Falafel

2010-08-20T12:13:00.000-07:00

Ingredients:

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying
Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Serves 4.

Banana Bread (Classic and Chocolate Swirled)

2010-07-20T18:46:00.000-07:00

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 tsp. vanilla extract
2-3 Tbsp. brown sugar
Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Sprinkle brown sugar on top. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

For Chocolate Swirled:

Set aside 1 c. of batter, and add 1/2 c. melted chocolate chips. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife. Bake at 350 for 1 hour and 15 minutes (give or take a little; I'd probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean.

Zucchini Bread

2010-07-20T18:42:00.001-07:00

(from ourbestbites.com)

2 1/4 C flour
2 t cinnamon
1/8 t ground cloves
1/2 t salt
1 1/2 t baking soda
1/2 C canola oil
3/4 C granulated sugar
1/2 C brown sugar
3 eggs
2 t vanilla
zest from one large orange
1/2 C sour cream
3 C grated zucchini

Topping:
2 T white sugar
2 T brown sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.

Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.

Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini.

Add dry ingredients and mix just until combined. Divide batter between 2 pans. Bake for 50-60 minutes or until a knife comes out clean.

Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!

Chocolate Zucchini Bread

2010-07-20T18:32:00.000-07:00

(from ourbestbites.com)

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did!

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.

When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.

Stuffed Zucchini

2010-07-20T17:58:00.000-07:00

2 med-large zucchini
4 cloves minced garlic
1/3 c. bread crumbs (alternatively, use crushed potato chips)
1/3 c. Italian four-cheese blend (parmesan, asiago, romano, provolone), plus a small bit of extra to top
olive oil
salt
pepper
other spices to taste

Cut zucchini in half lengthwise and scoop out middles, leaving walls 1/4" thick. Rub a small amount of olive oil inside zucchini shells. Sprinkle with a bit of salt and pepper. Grill skin-side up for 5 min.

Saute garlic and zucchini over medium heat until zucchini is translucent. Stir in bread crumbs and cook for an additional minute. Remove zucchini mixture from pan and stir in cheese. Season with salt/pepper/spices to taste. Scoop into zucchini shells and sprinkle a bit of cheese on top. Grill for an additional 5-10 minutes or until shells are soft.

Butterbeer

2010-06-30T20:05:00.000-07:00

Start to finish: 1 hour (10 minutes active)
Servings: 4

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda

In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Chicken Fried Rice (Healthy)

2010-05-03T11:29:00.000-07:00

- 2 sprays non-fat cooking spray
- 4 large egg whites
- 1/2 cup scallions, chopped, green and white parts
- 2 medium garlic cloves, minced
- 1/2 cup carrots, diced
- 2 cups cooked brown rice, regular or instant, kept hot
- 1/2 cup frozen green peas, thawed
- 3 tbsp low-sodium soy sauce

**Optional: 12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken (if desired) and carrots; saute until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Makes 6 servings.

Serving size is 1 cup
Each serving = 3 Weight Watchers Points

Chicken Lettuce Wraps

2010-05-03T11:11:00.000-07:00

Ingredients:
16 lettuce leaves (iceberg, bibb, butter, whatever you prefer)
1 pound ground chicken breast
1 large onion -- chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce (see Note)
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
1 bunch green onions -- thinly sliced
2 teaspoons Asian sesame oil

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.

Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.

Coconut Shrimp

2010-04-26T19:19:00.000-07:00

Coconut Shrimp
1 serving: 5 points

POINTS® value of | 5
Servings | 6
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Moderate

Ingredients

2 serving cooking spray (5 one-second sprays per serving)
2 large egg white(s)
3/4 cup all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
24 large shrimp, peeled and deveined (leave tails on)

Instructions

1. Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.

2. In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Mix coconut and bread crumbs together. Place remaining 1/4 cup of flour and coconut mix in two separate shallow bowls.

3. Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut mix and turn to coat both sides (press coconut mix onto shrimp to make it stick).

4. Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

5. Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

Revised Stir Fry Sauce

2010-03-09T18:07:00.000-08:00

3 T. worcestershire sauce
3 T. hoisin sauce
2 T. orange sauce
2 T. water
large pinch brown sugar

Mix all ingredients well. Add to stirfry at end of cooking.

Seafood and Feta Cheese Pasta

2010-03-08T14:28:00.000-08:00

Serves 5
Prep Time: 15 Minutes
Cook Time: 15 Minutes

3 tablespoons olive oil
1 bag TJ's Frozen Seafood Mix, thawed
5 cloves garlic, minced
1 cup white wine
1 pound linguine pasta
2 cans diced tomatoes w/Italian seasoning
1 (6 ounce) package crumbled feta cheese

Bring a large pot of lightly salted water to a boil.
In a medium skillet over medium heat, heat 2 tablespoons olive oil.
Cook seafood, garlic and white wine for 5 minutes, or until shrimp is pink.
Remove seafood with slotted spoon and set aside.
Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook tomatoes in remaining wine mixture, 10 minutes or until reduced to desired consistency. Season to taste with salt and pepper.
Toss hot pasta with seafood, tomato sauce and feta. Feta will melt slightly. Serve.

Pork Chops Stuffed with Feta and Spinach

2010-03-02T16:13:00.000-08:00

Taking a culinary cue from Greece, the savory filling of spinach, cheeses, and lemon zest have made these pork chops a reviewer favorite.

Yield: 4 servings (serving size: 1 pork chop)

Ingredients
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano

Preparation
Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

PW's Holiday Bacon Appetizers

2010-02-07T10:47:00.001-08:00

Prep Time: 30 Minutes
Cook Time: 2 Hours
Difficulty: Easy
Servings: 36

Ingredients

* 1 package Club Crackers
* 1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
* Grated Parmesan Cheese
* Optional Alternative: Brown Sugar Instead Of Parmesan Cheese

Preparation Instructions

Lay crackers (as many as you want) face up on a cookie sheet.

Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.

Place the bacon wrapped crackers onto a baking sheet that has a rack on it.

Place in a 250-degree oven for about 2 hours.

PW Strawberry Shortcake Cake

2010-02-01T10:40:00.001-08:00

Ingredients

* Cake
* 1-½ cup Flour
* 3 Tablespoons Corn Starch
* ½ teaspoons Salt
* 1 teaspoon Baking Soda
* 9 Tablespoons Unsalted Butter, Softened
* 1-½ cup Sugar
* 3 whole Large Eggs
* ½ cups Sour Cream, Room Temperature
* 1 teaspoon Vanilla
* _____
* Icing
* ½ pounds Cream Cheese, Room Temperature
* 2 sticks Unsalted Butter
* 1-½ pound Powdered Sugar, Sifted
* 1 teaspoon Vanilla
* 1 pound Strawberries

Preparation Instructions

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

Grandma Cindy's Chicken Chimis

2010-01-11T12:29:00.000-08:00

1 rotisserie chicken, shredded
10 oz. can Ro-tel original
2-3 t. seasoning
WW tortillas
shredded cheese (optional)
butter/oil
green enchilada sauce

Seasoning mix
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. cumin
1 tsp. onion powder

Preheat oven to 350*. Warm package of tortillas. Put butter and/or oil on baking sheet and put in oven just until melted. Then place tortillas on pan before rolling to coat the outsides with the butter. Add a couple of spoonfuls of chicken mix and a bit of cheese if desired. Fold and roll if using large tortillas, or just roll for small tortillas. Bake for 12-15 min. Top with sauce.

Asparagus Pasta

2010-01-03T16:31:00.001-08:00

1 lb fresh asparagus, tough ends trimmed
1 tsp finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb whole wheat penne or pasta of choice
1/4 cup grated parmigiano-reggiano

Cut asparagus into 1" pieces, reserving tips separately. Cook asparagus stems in 5 to 6 qrt boiling water with 2 Tbsp salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.

Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-qrt saucepan.

Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cup cooking water and drain pasta.

Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).

Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.

Serve immediately.

Tips from Chelsea: I drizzle the tips with EVOO and a bit of kosher salt and roast them for about 6-8 minutes at 450 instead of boiling them, they are crispy and YUM that way. Most of the time I will also grill a couple of chicken breasts, cut them into chunks and throw them in. That really makes it into a full dinner.

Pickle Spread

2009-12-23T16:47:00.000-08:00

2 - 8 oz. pkg cream cheese
1/2 large jar of baby dill pickles
2 pkg Buddig corned beef

Dice pickles and beef, mix with cream cheese. Serve with crackers.

Homemade Oreos

2009-12-18T09:14:00.000-08:00

Ingredients
2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well
1/2 cup oil
1/2 cup butter

4 ounces cream cheese
2 cups powdered sugar
1/2 cup butter
1 teaspoon vanilla

Directions
Cookies:.
1 Mix cake mix, eggs butter and oil together well.
2 Shape into marble size balls.
3 Bake at 350°F for 10 minutes. They are done when the tops looked cracked.

Filling:.
1 Mix butter, cream cheese, 2 cups powdered sugar and vanilla together. Add more powdered sugar to reach desired consistency
2 When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.

All Day Macaroni & Cheese

2009-10-13T15:13:00.001-07:00

8oz. elbow macaroni, cooked & drained
4 cups shredded sharp cheddar cheese
12oz evaporated milk
1 1/2 cups milk
2 eggs
1 tsp salt
1/2 tsp pepper

Place the cooked macaroni in a 3.5qt slock cooker that has been coated with nonstick cooking spray. Reserve 1 cup of cheese, add the remaining cheese and other ingredients to the macaroni and mix well. Sprinkle with the remaining cheese, then cover and cook on low for 5-6 hours or until the mixture is firm and golden around the edges. Do not remove cover or stir until the mixture has finished cooking.

Apple Stuffed Chicken Breasts

2009-10-13T15:12:00.000-07:00

"Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts."

Prep Time: 15 Minutes. Cook Time: 25 Minutes. Ready In: 40 Minutes. Makes 4 servings.

Ingredients:
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread
crumbs
1 tablespoon butter

1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for
garnish

Directions:
1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Indydebi's Crisco-Based Buttercream Icing

2009-09-05T16:32:00.000-07:00

*This recipe is from CakeCentral.com, posted by user indydebi. Original link here.

1-1/3 cups Cricso
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar

There's no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.

Margaret's Buttercream Icing

2009-09-05T16:10:00.000-07:00

2/3 c. water
4 T. meringue powder
1 1/4 c. Crisco
11 1/2 c. powdered sugar
3/4 t. salt
1/4 t. butter flavoring
1/2 t. almond flavoring
1/2 t. clear vanilla flavoring

Combine water and meringue powder and whip at high speed until peaks form. Add four cups sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings and beat at low speed until smooth. May be stored, well covered, in refrigerator for several weeks, then brought to room temperature and rebeaten. Yield: 8 cups. Recipe may be cut in half or doubled.

Apple Cider Cheesecake

2009-04-12T07:17:00.000-07:00

10 oz. canned apple pie filling
9" graham cracker pie crust
10 oz. cream cheese
4 T sour cream
4 pkg. instant spiced cider mix
4 oz. light Cool Whip
1 crunchy granola bar

Spread apple pie filling on bottom of pie crust. In a large mixing bowl, beat cream cheese, sour cream, and cider mix until fluffy. Beat in whipped topping. Pour over apple pie filling and refrigerate. Crush granola bar and sprinkle on top just before serving.

Parmesan Potato Balls

2009-03-21T18:42:00.001-07:00

Ingredients:

* 2-1/2 pounds potatoes, peeled and cubed (about 3 large potatoes)
* 2 ounces cream cheese, softened
* 2 tablespoons milk
* 1 tablespoon butter, softened
* 1/4 cup grated Parmesan cheese
* 1 tablespoon chopped green onion
* 2-1/2 teaspoons onion soup mix
* 1/2 teaspoon salt
* 1/8 teaspoon hot pepper sauce
* Dash pepper
* 1 egg, lightly beaten
* 1-1/2 cups crushed cornflakes

Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, mash the potatoes. Beat in the cream cheese, milk and butter until smooth. Stir in the Parmesan cheese, onion, soup mix, salt, hot pepper sauce and pepper. Shape into 1-1/2-in. balls.
Place the egg and cornflakes in separate shallow bowls. Dip potato balls in egg, then roll in crumbs. Place on ungreased baking sheets.
Bake at 400° for 15-18 minutes or until crisp and golden brown. Yield: 4-1/2 dozen.

Sincere Strawberry Cupcakes

2009-03-20T08:54:00.000-07:00

Sincere Strawberry Cupcakes

1 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla paste or pure vanilla extract
1/4 teaspoon almond extract
2 3/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup whole milk, at room temperature
1 pkg (10-12 ounces) frozen strawberries, defrosted or fresh strawberries (please see specific instructions for below)
2 tablespoons of granulated sugar

If you're using fresh strawberries: First, rinse the berries really well and remove the stems. Quarter or rough chop them them into a bowl and add a few tablespoons of water and mix to coat. Then add a tablespoon or two of sugar (enough to coat the surface) and mix to coat again. Cover and refrigerate the berries for several hours or better yet, overnight.

If you're using frozen strawberries: Put the defrosted strawberries into a bowl and cover them with the sugar, mixing well to coat them. Let the strawberries sit on the counter for at least an hour to macerate (best to do this the night before or early in the day).

Once they are soft and mushy, use a fork to mash the strawberries. Be careful not to mash them too much (you want there to be some chucks). Place the berries in a mesh strainer and drain as much of the juice that you can. Reserve the juice.

Preheat oven to 350F. Line muffin tin with baking cups.

In medium bowl, beat butter and sugar with electric mixer for 3 minutes. It should be very pale yellow and and fluffy. Add one egg at a time and mix for 1 full minute on medium-low speed (no cheating! :) ) - be sure to scrape down the bowl a few times to ensure that everything is mixing together properly. Add vanilla and almond extract and mix again for 30 seconds.

In a small bowl, whisk together flour, salt, and baking powder. Alternately add flour mixture and milk, in 3 batches, starting with the flour. Be sure to mix well after each addition and scrape the bowl down every so often.

Mix in the strawberries on low speed plus 1/4 cup of the strawberry juice. Scoop batter into prepared pan and bake for 21-23 minutes. The surface of the cupcakes should spring back when touched and just a little brown. You can also test doneness by inserting a toothpick into the center of the cupcake comes out with just a few pieces of cake clinging to it. Cool in the pan for about 5 minutes and then transfer to a wire rack.

While the cakes are still a little warm, using a clean pastry brush (or a folk), paint the surface of the cupcake with the strawberry juice (be careful not to saturate the surface). Let the cupcakes continue to cool completely. Frost if desired. Cover and store at room temperature or in the fridge. Frost with your favorite frosting or eat plain.

Melting Pot Wisconsin Trio Fondue

2009-03-15T08:35:00.001-07:00

1 ½ cups (6 ounces) shredded Butterkase cheese
1 ½ cups (6 ounces) shredded Fontina cheese
3 tablespoons all-purpose flour
¾ cup white wine
¼ cup dry sherry
2 teaspoons chopped shallots
1 teaspoon freshly ground pepper
¼ cup crumbled Blue cheese
2 tablespoons chopped scallions

Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds, stirring constantly.

Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.

No-Bake Chocolate Layer Cake

2009-02-01T15:53:00.000-08:00

1 pkg. sugar-free/fat-free chocolate pudding mix
1 c. skim milk
2 c. low-fat Cool Whip (small tub)
1 10 oz. low-fat or fat-free loaf pound cake, slightly thawed
1/3 c. fat-free flavored coffee creamer (your choice of flavor, we used vanilla caramel)
Toasted sliced almonds, optional

1. Prepare pudding mix according to package instructions, using 1 c. milk. Cover and chill until firm, 10-15 min. Fold in Cool Whip.

2. While pudding chills, remove cake from loaf pan. Line pan with overlapping plastic wrap. Slice cake lengthwise into 4 layers. Brush coffee creamer evenly over each layer. Return 1 cake layer to pan; top with 1/2 c. pudding mixture, spreading to edge of layer. Repeat process with remaining cake layers and pudding mixture, ending with cake layer. Cover and chill remaining pudding mixture. Cover and chill cake at least 8 hours.

3. Remove cake from loaf pan; remove plastic wrap. Spread top and sides of cake with remaining pudding mixture; sprinkle with almonds if desires. Cut into slices to serve.

Yield: 8 servings, 4 points each.

Philly Cheesesteak Quesadillas

2009-02-01T15:50:00.001-08:00

Makes 18 (1-wedge) servings.

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients
2 tablespoons oil
1 pound boneless beef sirloin steak, cut in 1/2-inch cubes
1 medium onion, sliced thin
1 1/2 teaspoons seasoned salt
1/2 teaspoon garlic powder
8 ounces Velveeta, cubed
6 flour tortillas (8-inch)

Directions
1. Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add beef; cook and stir until browned. Drain fat, if needed. Return beef to skillet. Add onion, seasoned salt and garlic powder; cook and stir 5 minutes. Add cheese; cook and stir until melted.

2. Place 3 tortillas on ungreased baking sheet. Spread 1/3 of the meat mixture evenly on each tortilla. Top with remaining tortillas. Lightly brush with oil. Sprinkle with additional seasoned salt, if desired.

3. Bake 5 minutes or until heated through. Cut into 3-inch wedges. Serve warm.

Nutritional Info
Calories: 109
Fat: 5 g
Carbohydrates: 6 g
Cholesterol: 25 mg
Sodium: 357 mg
Fiber: 0 g
Protein: 10 g
per serving

Monkey Bread

2009-01-17T19:27:00.000-08:00

4 tubes biscuit dough, cut in fourths

1/3 c. sugar
1/2 tsp. cinnamon
(may need more)

Grease a bundt or angelfood cake pan, then place pieces in pan.

1 stick butter, melted
1 tsp. cinnamon
1 c. brown sugar

Boil on medium for 2-3 minutes, being careful not to burn. Pour over biscuits. Bake on 350* for 25 minutes. Cool 15 minutes in pan, then turn out.

Glaze:
1/3 c. butter
2 c. powdered sugar
1 1/2 tsp. vanilla
2-4 T. hot water

Melt butter in saucepan, blend in sugar and vanilla, stir in water 1 T. at a time until right consistency.

Beefy Italian Pizza Sandwiches

2009-01-15T15:38:00.000-08:00

3/4 lb. 93% lean ground beef
1/2 c. chopped onion
1 1/2 c. tomato-basil pasta sauce
1 16 oz. loaf italian bread
1 1/2 c. shredded reduced fat Italian cheese blend

Preheat broiler. Brown beef and onion, add sauce. Cook 1 minute or until heated through. Cut bread loaf in half, horizontally; hollow out center of each half, leaving 1-inch thick shell. Place bread halves on baking sheet; broil 2 minutes or until lightly browned. Spoon meat mixture into bread halves; top with cheese. Broil 3 minutes or until cheese melts. Cut each half into 4 pieces.

Serving size: 1 open-faced sandwich, 6 points each.

No Pudge Brownies

2009-01-15T15:15:00.000-08:00

1 cup sugar
3/4 cup flour
1/2 cup cocoa
2 egg whites (this is for cake like brownies and is optional)
2 teaspoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup non-fat vanilla yogurt (a 6 oz. container, Dannon works best)
nonstick cooking spray

Preheat oven to 350°F. Mix all dry ingredients. Add yogurt and mix well. Batter will be very thick. Spray an 8x8 pan with nonstick cooking spray. Spread batter evenly. Bake for 30-35 minutes. Remove and cool. Dip a knife in warm water and cut into 16 squares. 2 pts. each.

Rice Pilaf

2009-01-05T17:34:00.000-08:00

2 cups jasmine rice
2 tsp. olive oil
1/2 cup chopped yellow onion
1/2 cup chopped celery
3 1/2 c. chicken broth

Seasonings (to taste)
sea salt
freshly ground black pepper
cayenne pepper
celery salt

Heat olive oil in large saucepan over medium high heat. Add rice and cook a few minutes until slightly browned. Add celery and onion and cook a few minutes until celery/onion are soft. Add chicken broth and seasonings. Bring to a simmer, then reduce heat and cover. Let cook for 18-20 minutes, then remove from heat and let stand for 10 minutes. Do not remove cover at all during cooking. Fluff with fork and let stand an additional 5 minutes.

Makes approx. 8 1-cup servings - 4 pts. each.

Italian Turkey Burgers

2009-01-01T09:27:00.000-08:00

5 points per burger

* 1 spray cooking spray
* 1 pound lean ground turkey
* 1/3 cup onions, chopped
* 2 tsp. minced garlic
* 2 tsp. fennel seed
* 1/2 tsp. table salt
* 1/4 tsp. black pepper, freshly ground
* 4 sprays olive oil cooking spray
* 2 small tomatoes, ripe, yellow and/or red, thinly sliced
* 1 cup basil, fresh, leaves, torn or thinly shredded
* 4 reduced-calorie hamburger rolls

Coat a grill or grill pan with cooking spray; preheat to medium-high.

In a large mixing bowl, combine turkey, onion, garlic, fennel seed, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and inside of rolls with cooking spray.

Grill burgers for 5 minutes; flip burgers and add rolls to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more.

To serve, top grilled rolls with tomato slices and burgers; garnish with basil.

Crash Hot Potatoes

2008-12-31T16:31:00.000-08:00

Red Potatoes
Olive Oil
Kosher Salt
Black Pepper
Herb of choice

Begin by bringing a pot of salted water to a boil.

Add in as many potatoes as you wish to make, and cook them until they’re fork-tender

Next, generously drizzle olive oil on a sheet pan.

This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here.

When the potatoes are tender, place them on the cookie sheet…

…Giving them plenty of room to spread out.

Next, grab your potato masher and gently press down on the potato until it slightly mashes…

Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan-you want it almost to resemble a cookie.

Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work.

Next, brush the tops rather generously with olive oil.

Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty.

Remember: potatoes need salt. Don’t skimp!

Be ye ever as generous with fresh ground black pepper.

Now, you can grab some chives…or thyme…or whatever herbs you have available.

Whatever herb you use, just chop it pretty finely and sprinkle over the top.

Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…

…Or until they’re golden and crispy and sizzling.

--From The Pioneer Woman

Caramel Cookies

2008-12-31T14:15:00.000-08:00

POINTS® Value: 1
Servings: 60
Preparation Time: 5 min
Cooking Time: 10 min
Level of Difficulty: Easy

1/2 cup(s) unsalted butter, softened
1 cup(s) packed brown sugar, dark
1 large egg(s)
1 tsp vanilla extract
1 cup(s) all-purpose flour
3/4 cup(s) whole wheat flour
1/4 tsp table salt
1/2 tsp baking soda

* Preheat oven to 400°F.

* In a large bowl, using an electric mixer, cream butter, sugar, egg and vanilla extract. Add remaining ingredients and beat thoroughly.

* Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log, about 2 1/2-inches wide; completely wrap dough in plastic and refrigerate until firm, at least 20 minutes or up to overnight.

* Cut dough into 1/8-inch-thick slices and arrange on several large ungreased cookies sheets about 1- to 1 1/2-inches apart. Bake until lightly browned around edges, about 8 to 10 minutes.

* Allow cookies to cool on cookie sheet for about 1 minute and then remove to a wire rack to cool completely. Yields 1 cookie per serving.

Penne with Vodka Sauce

2008-12-31T14:12:00.000-08:00

POINTS® Value: 7
Servings: 6
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy

1 tbsp unsalted butter
2 medium shallot(s), minced (about 1/2 cup)
2 medium garlic clove(s), minced
2 tbsp parsley, fresh, minced
1/2 small sea salt, or other coarse salt
1/4 tsp black pepper, freshly ground
3 tbsp canned tomato paste
2 oz vodka
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked penne
1/2 cup(s) heavy whipping cream
20 leaves basil, fresh, cut into ribbons (chiffonade)

* Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.

* Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

* Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.

Creamy Lemon Pie

2008-12-31T14:08:00.000-08:00

POINTS® Value: 3
Servings: 10
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Moderate

6 whole reduced-fat cinnamon graham crackers
2 tbsp butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup(s) fresh lemon juice
1 tbsp lemon zest

# Preheat oven to 350ºF.

# Grind graham crackers in a food processor until fine, or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.

# Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.

# Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into prepared crust.

# Bake pie for 15 minutes. Cool completely, and freeze for up to two weeks before serving. For best flavor, serve chilled.

Monster Cookies

2008-12-22T13:59:00.000-08:00

12 eggs
2 lbs. brown sugar
4 c. white sugar
1 lb. butter or margarine, softened
1 T. syrup
1 T. vanilla
3 lbs. peanut butter
8 tsp. baking soda
18 c. oatmeal
1 lb. milk choc. chips
1 lb. M&Ms

Preheat oven to 350 degrees. Mix all ingredients, in order given, in the largest bowl you have. Drop by large Tbsp. or ice cream scoop and flatten. Place 6-8 cookies on lightly greased cookie sheet. Bake 12 min. Do not overbake. Let sit on pan before removing from hot cookie sheet.

Makes approx. 100 cookies. (4-5" diameter/ice cream scoop sized)

Caramel Surprise Cookies

2008-12-16T18:55:00.000-08:00

1 cup white sugar
1 cup packed brown sugar
1 cup butter, softened
2 teaspoon vanilla extract
2 egg
2 1/2 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
48 chocolate covered caramel candies
1 tablespoon white sugar
1 cup white chocolate chips

Instructions:

1.
In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. Cover dough and chill for at least one hour. Meanwhile unwrap the candies.

2.
Preheat the oven to 350 degrees F (175 degrees C).

3.
With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. Cookies should be set and slightly cracked.

4.
Melt the white chocolate chips in the microwave oven, or in a bowl over simmering water. Drizzle over the cookies when they are cool. If the melted chips are too thick, add vegetable oil to achieve the desired consistency.

**Andes mints can be used as well.

Key Lime Cheesecake

2008-11-22T10:26:00.000-08:00

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
2 T white sugar

24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
2/3 cup key lime juice
1 tsp. vanilla extract

1. To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.

2. In a large bowl with an electric mixer, beat cream cheese, sugar, and cornstarch until smooth. Beat in the eggs, one at a time, blending just until smooth. Beat in the lime juice and vanilla on low. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.

3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Jill's Slap Yo' Mama Mac and Cheese

2008-11-02T20:31:00.000-08:00

1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (sharp or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)

NOTE: If you can't find white cheddar feel free to use all yellow cheddar

Preheat oven to 400
1. Boil Macaroni according to package directions, drain
2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 8-10 minutes. Stir halfway thru cooking.
Get large casserole pan
(NOTE: I recommend a disposable aluminum pan)
Pour a cup of noodles in the bottom of the pan
Follow that with the cheese mixture
Top with shredded cheese

repeat till all ingredients are used
FINISH with a topping of shredded cheese

Bake 40-45 minutes or until golden brown

Apple and Oatmeal Crisp

2008-10-27T11:52:00.000-07:00

1 1/2 cups water
1 1/2 cups (packed) light brown sugar
1/2 stick butter, melted
2 tablespoons plus 1 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
2 1/2 pounds cooking apples, cored and cut into wedges
1 1/2 cups oatmeal
1 stick butter, cut into small pieces and at room temperature
12 (1 cup) plastic containers with a lids

Preheat the oven to 350 degrees F. In a mixing bowl, combine the water, 3/4 cup brown sugar, melted butter, 2 tablespoons of the flour, salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of grated nutmeg, whisk until smooth. Place the apples in a 9 by 2-inch glass baking dish (10 cup) and pour the liquid sugar mixture over the apples. Mix well. In a mixing bowl, combine the remaining 3/4 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon nutmeg, 1 1/2 cups flour, oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Sprinkle the oatmeal topping over the top of the apple mixture. Bake for 1 hour, or until the apples are tender and the crust is golden. Remove from the oven and cool completely.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

2008-10-27T11:48:00.000-07:00

Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

O'Henry Bars

2008-09-01T13:24:00.000-07:00

4 c. quick oatmeal
1/2 c. light corn syrup
2 sticks softened margarine
1 c. brown sugar
1 c. choc. chips
3/4 c. peanut butter

Mix first 4 ingredients and spread in jelly roll pan. Don't melt margarine. Bake at 350 degrees for 15-20 min. Melt choc. chips and peanut butter. Spread over baked mixture and cut into bars.

Chocolate Scotcheroos

2008-08-31T18:03:00.000-07:00

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies (or other cereal - Crispix, Cheerios, etc...)
1 cup chocolate chips
1 cup butterscotch chips

Bring sugar and syrup to a boil. Remove from heat and stir in peanut butter. Add Rice Krispies and stir until well coated. Spread in a buttered 9x13" pan. Melt chips, spread on top.

Cinnamon Rolls (frozen bread dough)

2008-08-23T09:14:00.001-07:00

1 loaf frozen white bread dough, thawed in refrigerator
Flour, for dusting surface

Filling:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 stick butter, softened

Icing:
1 stick unsalted butter, softened
1 cup powdered sugar
1/3 cup cream cheese
1 teaspoon vanilla extract

Preheat oven to 400 degrees F.

Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.

Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.

Overnight Cinnamon Rolls

2008-08-07T09:44:00.000-07:00

Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Slow Cooker Sweet and Sour Meatballs

2008-07-21T17:40:00.000-07:00

1 jar (9 to 10 oz.) sweet and sour sauce

1/4 cup packed brown sugar

3 tablespoons soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon pepper

3 pounds frozen meatballs

1 medium red bell pepper, cubed

1 can (20 oz.) pineapple chunks, drained

PLACE all ingredients in the slow cooker; stir gently. Place lid on slow cooker.

COOK on LOW for 7 to 8 hours OR on HIGH for 4 to 5 hours until done.

Number of Servings: 12-15

Nutrition Information:
(Per Serving)
calories 426
grams fat 25
% calories from fat 54
milligrams cholesterol 67
milligrams sodium 1196
grams carbohydrates 27
grams fiber 1
grams protein 21

Key Lime Pie

2008-07-07T16:52:00.001-07:00

Graham Cracker Crust:
1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling:
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)

Topping:
1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners' sugar

For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.

For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

***Can substitute pre-made crust and Cool Whip if desired.

Waffles

2008-06-23T18:29:00.000-07:00

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Buttermilk Brownie Cake

2008-05-22T21:45:00.000-07:00

Ingredients
Cake:
2 cups granulated sugar
2 cups all-purpose flour
¼ cup cocoa powder
½ cup vegetable oil
½ cup butter or margarine
½ cup reduced-fat buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract

Frosting:
½ cup butter or margarine
¼ cup cocoa powder
1/3 cup reduced-fat buttermilk
1 (1-pound) box confectioners’ sugar
1 teaspoon vanilla extract

Instructions
1. Preheat oven to 400F. Grease a 15 x 10-inch baking pans.
2. To prepare brownies, combine granulated sugar, flour and cocoa; mix well.
3. Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 22 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.
4. To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners’ sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies. Makes about 3 dozen brownies.

Note: You can also make this recipe using 2 13-by-9-inch pans. Adjust the cooking time down to 15 to 20 minutes.

Nutritional Information
Nutrition facts per serving: 140 calories, 7g fat, 1g protein, 20g carbohydrates, 0g fiber, 60mg sodium.

Rhubarb Cake

2008-05-22T21:43:00.000-07:00

1 yellow cake mix
4 c. rhubarb, diced
1 c. sugar
2 cartons whipping cream

Mix cake according to box directions. Toss rhubarb in sugar, put on top of cake mix. Pour whipping cream over all. Bake at 350° for 50-60 minutes.

Better than Sex Cake

2008-05-03T17:22:00.000-07:00

INGREDIENTS:

* 1 German chocolate or other chocolate cake
* 3/4 cup fudge topping
* 3/4 cup caramel topping
* 3/4 cup sweetened condensed milk
* 1 cup crushed toffee bits
* 1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk

PREPARATION:
Bake cake according to package instructions. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, caramel, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Frost the cake with the whipped topping and sprinkle the toffee bits over the top.

Chili's Salsa

2008-04-27T00:10:00.000-07:00

5 min | 5 min prep | SERVES 32 , 4 Cups
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onions (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

1. In food processor place jalapenos and onions.
2. Process for just a few seconds.
3. Add both cans of tomatoes, salt, sugar, and cumin.
4. Process all ingredients until well blended but do not puree.
5. Place in covered container and chill.
6. A couple of hours of chilling will help blend and enrich the flavor.
7. Serve with your favorite thin corn tortilla chips.

Easy Italian Pasta Bake

2008-04-15T20:06:00.000-07:00

1 lb. Ground Beef
3 Cups Penne Pasta or Rotini Pasta, Cooked and drained
1 Jar (26 oz.) Spaghetti Sauce
1/3 Cup of Kraft 100% Grated Parmesan and Romano Cheese
1 1/2 cups Kraft Shredded Mozzarella Cheese

Preheat oven to 375. Brown meat in large skillet; drain. Add pasta, sauce and half of the Parmesan and Romano cheese; mix well.

Spoon into 13 X 9 inch baking dish. Top with Mozzarella cheese and remaining Parmesan and Romano Cheese.

Bake 20 minutes or until heated through.

Red Raspberry Leaf Pregnancy Tea

2008-03-30T00:10:00.000-07:00

4 T. loose RRL tea leaves
4 bags Celestial Seasonings Raspberry Zinger tea
1/4 c. sugar
4 quarts water

4 quart-size mason jars
1 gallon sun tea jug

Divide the RRL tea, tea bags, and sugar evenly amongst the jars. Boil 4 quarts of water, then pour into jars. Let steep for 45 minutes. Strain into sun tea jug. Store in refrigerator. Drink 3 cups daily during third trimester.

Note: During labor, make strong infusion with 1 oz. tea leaves and 1 qt. water. Drink entire quart at once, while still hot.

Cheesy Ham and Hashbrowns

2008-03-27T20:01:00.000-07:00

2 lb. bag of hashbrowns, thawed
1-2 cups ham, cut into small pieces (can use leftovers)
2 cans cheddar cheese soup, plus 1 can milk
1 c. shredded cheddar cheese

Preheat oven to 375°. Mix all ingredients together and bake for 45-60 minutes, or until potatoes are tender.

Chocolate Fondue

2008-02-10T22:17:00.001-08:00

2 c. heavy cream
1 1/2 c. semi-sweet chocolate chips
1 1/2 c. white chocolate chips

Heat cream in fondue pot at 200° until hot - add chips, stirring constantly until melted and smooth. Reduce heat to Warm.

Suggestions for dipping -

Strawberries
Pineapple
Bananas
Pound Cake
Brownies
Rice Krispie treats
Toasted coconut marshmallows
Regular marshmallows

Katelyn's Sugar Cookies/Buttercream Frosting

2008-02-03T09:51:00.000-08:00

2 c. white sugar
1 c. butter
2 eggs
1 c. sour cream
1 tsp. vanilla or almond extract
1 tsp. baking powder
1 tsp. baking soda
4 1/2 c. flour
pinch of salt

Refrigerate overnight. Roll out dough and cut out shapes. Bake at 350° for 6-12 minutes, depending on how thick you roll them.

Frosting

1/2 c. shortening
1/2 c. butter
1 tsp. vanilla or almond extract
4 c. powdered sugar
2 T. milk or water

Cream butter and shortening with electric mixer. Gradually add sugar one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in icing will appear dry. Add milk or water, and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing in refrigerator when not in use. Stores up to 2 weeks. Rewhip before using. Makes 3 cups. (Double this for 1 cake mix)

Benihana Onion Soup

2008-01-20T19:38:00.000-08:00

4 Cups canned chicken broth
2 Cups water
1 white onion
1/4 cup carrot, coarsely chopped
1/4 celery stalk, coarsely chopped
1/2 Teaspoon salt
1 Cup vegetable oil
1 Cup milk
1 Cup all-purpose flour
6 Medium mushrooms, thinly sliced
4 green onions, diced

Combine chicken broth and water in a large saucepan over high heat. Slice the white onion in half, then coarsely chop one half. Add chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent.

As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat. Slice the remaining white onion into very thin slices.

Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel.

When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.

To serve, ladle about 1 cup of broth into a bowl. Place a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices and a sprinkle with diced green onion.

Benihana Fried Rice

2008-01-20T19:25:00.000-08:00

2 ounces cooked chicken
8 ounces steamed rice
2 eggs
1 teaspoon onions, chopped
2/3 teaspoon carrots, chopped
2/3 teaspoon green onions, chopped
1/2 teaspoon sesame seeds
4 tablespoons garlic butter
1 teaspoon oil
2 teaspoons soy sauce
6 pinches pepper
6 pinches salt (optional)

1. Scramble eggs and chop after cooking.
2. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3. Break off chunks of steamed rice and mix with vegetable, egg and chicken.
4. Add sesame seed and salt and pepper, stirring well.
5. Add butter and soy sauce into the mixture, stirring well until done.

Good Eats Hot Cocoa

2007-12-15T21:34:00.000-08:00

2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot waterCombine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Meatloaf

2007-12-01T16:09:00.001-08:00

1 envelope onion soup mix
2 pounds ground beef
3/4 C bread crumbs
2 eggs
1/3 C ketchup
3/4 C water

Combine all ingredients in large bowl.

Bake 350°F for about one hour in 9x13 pan, or about 40 minutes in muffin tins for individual servings.

Brownie Cookies

2007-11-20T20:25:00.000-08:00

1 (19.8 oz.) pkg. dark chocolate brownie mix
1/2 c. butter, melted
3 T water
1 egg
1 c. Cocoa Krispies
1 c. M&Ms
1/2 c. quick rolled oats
1/3 c. white choc. chips, melted

Heat oven to 350°. Mix brownie mix, butter, water, and egg until well blended. Stir in cereal, candies and oats; mix well. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350° for 9 to 12 minutes or until edges are set (centers may be soft). Cool one minute on cookie sheet; remove from cookie sheets. Cool 10 minutes or until completely cooled. Drizzle with melted chips.

Pancakes

2007-11-19T16:53:00.000-08:00

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

In a blender or with a mixer, combine all of the remaining ingredients until smooth.

Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

When the edges appear to harden, flip the pancakes. They should be light brown. Cook on the other side for same amount of time, until light brown.

Makes 8 to 10 pancakes.

Pear and Gorgonzola Cheese Pizza

2007-10-29T14:25:00.001-07:00

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min

INGREDIENTS
1 Boboli thin crust pizza crust
4 ounces sliced provolone cheese
1 Bosc pear, thinly sliced
2 ounces pine nuts
2 1/2 ounces Gorgonzola cheese, crumbled

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust on a medium baking sheet or pizza stone. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with pine nuts and Gorgonzola cheese.
Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat and slice to serve.

Cheesy Chicken and Rice

2007-10-15T16:22:00.000-07:00

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 tsp. onion powder
4 skinless, boneless chicken breasts, cut into 1 inch pieces
1/2 cup shredded Cheddar cheese

Directions:

1. Stir the soup, water, rice, vegetables, chicken, and onion powder in a 12 x 8” shallow baking dish. Cover with foil.

2. Bake at 375°F. for 45 min. or until done. Top with cheese.

Pizza Roll-Up

2007-10-07T12:28:00.000-07:00

1 tube refrigerated pizza dough
2 c. shredded mozzarella cheese
Pizza toppings

Flatten pizza dough and spread cheese on top. Top with your favorite pizza toppings. Roll up and bake at 350° until golden. Serve with pizza sauce for dipping.

O'Henry Bars

2007-10-07T12:25:00.000-07:00

1 c. sugar
1 c. white corn syrup
1 c. peanut butter
6 c. Rice Krispies

FROSTING:
12 oz. chocolate chips
12 oz. butterscotch chips

Bring sugar and corn syrup to a boil, remove from heat. Stir in peanut butter until well blended, then add Rice Krispies and mix. Press in a large cookie sheet pan, buttered. Then melt both kinds of chips and spread on top. Let the frosting firm up well before cutting.

Cake-Cooky Bar

2007-10-07T12:21:00.000-07:00

2 c. brown sugar
2 c. flour
1/2 c. butter
1 egg
1 tsp. salt
1 tsp. baking soda
1 c. milk
1 tsp. vanilla
1 c. chocolate chips

Mix brown sugar, flour, and butter. Reserve 1 cup mixture. Beat egg and beat in salt, soda, vanilla, and milk. Add to brown sugar mixture. Pour batter in greased pan. Top with reserved cup of crumbs. Sprinkle chocolate chips on. Bake at 350° for 30 to 35 minutes in a 9x13 inch pan.

Cheeseburger Soup

2007-10-07T12:16:00.000-07:00

1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. chopped carrots
3/4 c. chopped celery
3 T butter
3 c. chicken broth
4 c. diced potatoes
1/4 c. flour
8 oz. Velveeta, cubed
1 1/2 c. whole milk
3/4 tsp. salt
1/2 tsp. pepper

Brown ground beef, drain, set aside. Boil onions, carrots, celery, and potatoes until tender, drain, add chicken broth, milk, & meat. Add cheese until melted. Melt butter and add flour, cook and stir 3-5 minutes and add to soup until blended. Add salt and pepper.

Cheese Spaghetti

2007-10-07T12:12:00.000-07:00

1 lb. ground beef
2 tsp. dried onion or 1 big onion
1 can mushrooms
2 15 oz. cans spaghetti sauce
12 oz. spaghetti
7 T butter or margarine
1/2 tsp. salt
7 T. flour
1 13 oz. can evaporated milk
2/3 c. water
2 c. shredded Velveeta
4 T. parmesan cheese

Brown meat and onion, add sauce and simmer 10 min. Cook spaghetti until done and add meat mix.

Cheese sauce - melt butter, add flour and salt, then add milk and water to make white sauce. When thickened add cheese and stir until melted. Spread 1/2 meat mixture in pan. Pour on cheese sauce and top with remaining meat mixture. Sprinkle with parmesan cheese. Can bake in oven at 300° for one hour, or put in crockpot and heat on low for 2 hours or until warm.

Oven French Toast

2007-10-07T12:00:00.000-07:00

3 eggs
3/4 c. milk
1 T sugar
1/4 tsp. salt
8 slices white bread

Heat oven to 500°. Butter cookie sheet generously. Beat eggs, milk, sugar, and salt with fork. Heat cookie sheet in oven 1 minute; remove from oven. Dip bread into egg mixture; arrange on hot cookie sheet. Drizzle any remaining egg mixture over bread. Bake until bottoms are golden brown, 5 to 8 minutes. Turn bread; bake until golden brown, 2 to 4 minutes longer.

Party French Toast

2007-10-07T11:57:00.000-07:00

1 stick margarine or butter
3/4 c. brown sugar
1 tsp cinnamon

2 c. milk
6 eggs

Mix top mixture, pour into a 9x13" pan. Layer 12 pieces of bread. Mix eggs and milk, pour over bread. Cover and refrigerate overnight. Bake uncovered at 350° for 45 min. to an hour. Flip over (so brown sugar side is up) and serve.

Egg Casserole

2007-10-07T11:54:00.000-07:00

6 slices bread, no crusts
2 pkg. ham, cubed
8 oz. shredded Cheddar cheese
5 eggs, beaten
2 1/2 c. milk
1/2 c. margarine

Line a 9x13-inch pan with bread. Next, put the ham on, then cheese, then eggs and milk combined. Drizzle melted margarine over top. Refrigerate for 12 hours. Bake 1 hour at 350°.

Buffalo Chicken Dip

2007-09-18T21:27:00.000-07:00

2 [10 ounce] cans chunk chicken, drained
2 [8 ounce]packages cream cheese, softened
1 cup Ranch dressing
3/4 cup red hot sauce
1 1/2 cups shredded cheddar cheese

Heat chicken and red hot until heated through. Stir in cream cheese and Ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker.Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly.

Serve with Ritz crackers.

Light Mashed Potatoes

2007-06-21T13:42:00.000-07:00

Serves 6 - 2 pts./serving

2 cans non-fat chicken broth
5 large potatoes
salt and pepper to taste

Place broth and potatoes in saucepan. Heat to a boil. Cover and cook over medium heat 10 min. or until tender. Drain, reserving broth.

Mash potatoes with 1 1/4 cups of reserved broth and add salt pepper to taste. Add additional broth, if needed, until desired consistency.

Oven Fried Honey Chicken

2007-06-21T13:41:00.000-07:00

Serves: 6 - 6 pts./serving

1/4 cup honey
2 Tbsp. Balsamic or wine vinegar
1 1/2 cups dried bread crumbs
6 each boneless skinless chicken breast halves

recipe directions
Combine honey and vinegar. Dip chicken in honey mixture then roll in bread crumbs to coat. Place on a baking sheet which has been sprayed well with nonstick cooking spray. Bake at 375F for 30 minutes, or until cooked through.

Cheesy Ranch Dip

2007-06-05T16:30:00.001-07:00

Serves: 10 - 2 pts. each
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recipe ingredients
1 pkg Ranch style dressing mix
1/2 cup nonfat mayonnaise
8 oz nonfat cream cheese, softened
8 oz low fat cheddar cheese, shredded
1 Tbsp. blue cheese

recipe directions
Combine all ingredients in a food processor. Chill until serving time. One serving is about 1/4 cup. Flavor gets better if you chill for a few days in advance. Serve with raw vegetables.

Frozen Butterfinger Pie

2007-06-05T16:29:00.001-07:00

Serves: 9 - 5 pts. each
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recipe ingredients
40 chocolate graham crackers (10 full cookie sheets)
11/2 Tbsp. butter or stick margarine, melted
1 large egg white
4 cups vanilla fat-free frozen yogurt
3 Tbsp. light-colored corn syrup
3 Tbsp. creamy peanut butter
1 Tbsp. fat-free milk
1 (2.1-ounce) Butterfinger candy bar, chopped
cooking spray

recipe directions
Preheat oven to 350`. Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350` for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes. Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust. Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, andfreeze for 3 hours or until firm.

Twice Baked Potatoes

2007-06-05T16:27:00.000-07:00

Serves: 4 - 4 pts. each
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recipe ingredients
4 baking potatoes
1/4 cup egg substitute
4 tablespoons reduced fat margarine
4 tablespoons low fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh chopped chives
3/4 cup shredded lowfat cheddar cheese

recipe directions
Scrub potatoes, prick with fork and bake at 375 degrees about 1 hour. Cut a slice off the top of the baked potato. Carefully scoop potato out of the shell and place in bowl. Mash potatoes and blend with all ingredients except cheese. Fill potato shells with filling and bake another 20 minutes. Sprinkle with cheese and bake until cheese is melted.

Cheese Potato Bake

2007-06-05T16:26:00.001-07:00

Serves: 4 - 2 pts. per serving
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recipe ingredients
1 lb. baking potatoes
1/4 cup nonfat ranch dressing
1/4 cup reduced fat cheddar cheese

recipe directions
Scrub potatoes and slice into 1/4 inch thick slices. Toss with Ranch dressing until well coated and place in a small baking dish which has been sprayed with nonstick cooking spray. Sprinkle cheese over top. Bake at 350*F for about 55 minutes or until done.

Taco Spaghetti

2007-05-20T20:55:00.000-07:00

5 ounces whole wheat spaghetti
1 pound lean ground turkey
3/4 cup water
1/2 of 1 1/4-ounce envelope taco seasoning mix (2 tablespoons)
1 (11-ounce) can whole kernel corn, drained
1 cup shredded fat-free cheddar cheese (4 ounces)
1/2 cup tomato-based salsa

6 cups shredded lettuce
36 light tortilla chips, broken
1 medium tomato, cut into wedges

Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
In a 12-inch skillet cook ground turkey until brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.
Stir in cooked pasta, corn, half of the shredded cheese, and the salsa.
Transfer mixture to a lightly greased 2-quart round casserole dish. Cover and bake in a 350*F (175*C) oven for 15 to 20 minutes or until heated through. Sprinkle with the remaining cheese.
Serve topped with lettuce, tortilla chips and tomato wedges.

Makes 6 servings, 7 pts. each