Tuesday, December 16, 2008

Candy Cane Truffles~

Candy Cane Truffles Get in the spirit with oh-so-easy chocolate truffles dusted in festive cocoa and crushed candy canes.

Serving: 36 Prep time: 30 minutes Chill time: 4 ½ hours


8 ounces chocolate chips

½ cup heavy cream

2 teaspoons peppermint extract

½ cup cocoa powder for dusting

½ cup crushed candy canes or peppermints

Place the chocolate chips in a small mixing bowl.
In a microwave-safe glass measuring cup, combine the peppermint extract and heavy cream, then heat in your microwave on full power for 1 minute.
Pour the hot peppermint-cream mixture over the chocolate chips, then whisk (don’t beat) until smooth and well blended. Cover the mixture and refrigerate until firm, at least three hours.
Line your baking sheet with parchment or wax paper. Using a teaspoon, drop small, rounded spoonfuls of the mixture onto your prepared baking sheet.
Place your baking sheet in the freezer for approximately 45 minutes, or until the rounds are firm. Remove your sheet from the freezer and quickly roll each spoonful into a ball with clean hands.
Place the cocoa powder in a small dish. Gently roll each chocolate ball in the dish to coat it with cocoa powder.
Chill the chocolate pieces in the freezer until firm.
Next, place the crushed candy canes or mints in a small dish. Remove the chocolate balls from the freezer and roll each in the crushed candy canes.
Chill the truffles again until firm and repeat candy cane coating for a second time.
Store the truffles in an airtight container in the refrigerator and let stand at room temperature for at least 10 minutes before serving. Place the truffles in paper candy cups and serve.

Tip: Stored in an airtight container, your truffles will last up to 2 weeks in the refrigerator or an entire month in the freezer. Be sure to let truffles stand at room temperature for at least 15 minutes before serving. Happy Holiday Cooking from my kitchen to yours. Lisa

Thursday, December 11, 2008

Microwave Peanut Brittle~

1 1/2 cups unsalted dry-roasted peanuts (about 7 1/2 ounces)
1 cup sugar
1/2 cup light corn syrup
Pinch of salt
1 tablespoon butter
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda

Preparation Butter large baking sheet. In microwave-proof bowl, combine peanuts, sugar, corn syrup and salt. Microwave on High until mixture bubbles vigorously, about 6 minutes. Remove mixture from microwave and stir in butter and vanilla. Return to microwave and cook on High until candy turns light gold color, about 3 minutes. Remove bowl from microwave. Working quickly, add baking soda to candy mixture and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheet. Shake baking sheet from side to side to spread brittle as thinly as possible. Let stand until cold and hard, about 2 hours. Break brittle into pieces. Store in airtight container at room temperature for up to 1 month yield: Makes about 1 pound.
Cooking times may vary slightly because of differences in microwave power.

Tuesday, December 9, 2008

Creamy White Fudge~

Servings: Makes about 2 poundsServing Size: not available Nutrition: not available
Prep Time: 10 minutesCook Time: not available Total Time: not available --->

1 1/2 pounds premium white chocolate or confectioners' coating
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1 1/2 teaspoons vanilla extract
1 cup chopped nuts
In heavy saucepan, over low heat, melt chocolate with EAGLE BRAND® and salt. Remove from heat; stir in vanilla and nuts. Spread evenly into wax paper lined 8- or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers tightly covered at room temperature.

Happy Holiday Cooking. Lisa

Wednesday, December 3, 2008

Holiday Cocktail Meatballs

Holiday Cocktail Meatballs

1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
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Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
Bake in preheated oven for 20 to 25 minutes, turning once.
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving. Yummy
Happy Cooking. Lisa

Wednesday, November 19, 2008

Pumpkin Pie With Graham Cracker Crust~

Pumpkin Pie with Graham Cracker Crust

POINTS® Value: 3Servings: 8Preparation Time: 10 minCooking Time: 65 minLevel of Difficulty: Moderate

Our take on a Thanksgiving classic features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice.

3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tbsp packed light brown sugar
2 tbsp unsalted butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
4 tbsp lite whipped topping

Position rack in middle of oven. Preheat oven to 350ºF.
Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.

Happy cooking

Tuesday, November 18, 2008

Hot Chocolate Mix~

Hot Chocolate Mix
3/4 cup(s)
quality unsweetened cocoa, such as Valrhona
6 ounce(s)
quality semisweet chocolate, chopped
1/4 cup(s)
2 tablespoon(s)
1 1/2 tablespoon(s)
1 1/2 tablespoon(s)
pure vanilla extract
1 teaspoon(s)
ground nutmeg
1/2 teaspoon(s)
ground clove

Make the mix:Place all ingredients in a food processor fitted with a metal blade and process just until mixture is powdery -- about 30 seconds. Be careful not to over process. Store in an airtight container for up to 6 months.


About 2 1/4 cups
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.You could use splenda instead of sugar.I use two Tablespoons for a large mug or two teaspoons for a small cup. You can use skim milk or whole. I sometimes use half water and half milk. Fix it to your taste.
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
This is so good on a cold night. Add some miniture marshmellows, a cinnamon candy stick or a clove stick or nothing at all. Happy Sippin :) Lisa

Wednesday, November 12, 2008

Low Calorie Pigs in a Blanket~

Hog Heaven!

These flaky-licious hot dog treats taste almost exactly like the real ones. Juicy franks are wrapped in decadent dough and oven-baked for the flaky, buttery taste of the authentic hors d'oeuvre we all know and love! Go for it...Ingredients: 1 fat-free (or nearly fat-free) hot dog (like the ones by Oscar Mayer, Hebrew National and Ball Park) 1 portion Pillsbury Reduced Fat Crescent roll dough Directions: Preheat oven to 375 degrees. Cut hot dog into 4 even pieces. Stretch or roll out the triangle-shaped dough slightly, to make it a larger triangle. Cut dough into 4 long, narrow triangles. Beginning at the base of each triangle, roll a piece of the hot dog up in the dough until the point of each triangle wraps around the center. Place dogs on an ungreased baking pan and cook for about 12 minutes (until dough appears slightly browned and crispy). Enjoy!
Serving Size: 4 pieces (entire recipe) Calories: 135 Fat: 5g Sodium: 645mg Carbs: 15g Fiber: 0g Sugars: 3g Protein: 7.5g *3 Points
Hungry girl recipes~
Lisa M. Peeler

Thursday, October 30, 2008

Apple Dapple Cake~

Apple Dapple Cake

2 Cups Sugar
1 1/2 cups Wesson Oil
3 Eggs
1tsp vanilla extract
3 Cups Plain Flour(sifted)
1 tsp soda
1 tsp salt
3 Cups chopped raw apples
1 Cups chopped walnuts

Combine sugar,oil and eggs and beat well with electric mixer. Add vanilla. Then add all dry ingredients. Add chopped apples and walnuts. Bake at 350 for 1 hour and 10 minutes. My oven cooks fast so I only cook mine for 1 hour.
1 Cup brown sugar
1 stick butter
Boil 2 minutes stirring constantly. Put on cake while hot.I like mine just plain cake but you could serve it with Ice cream or heavy whipping cream.

I'm reminded of a funny memory every time I see this recipe. The Christian school my girl's attended always had an annual auction bake sale. with benefits going toward the school. I baked the Apple Dapple cake and my husband kept bidding on it to up the price for the good of the school LOL some of the ladies told him stop raising your hand so we can buy the cake! ;) I love my DH. Happy cooking. Lisa ~

Monday, October 27, 2008

~Sweet Potatoe Custard Pie~

4 to 5 medium Sweet Potatoes cooked and peeled
2 cups sugar
2 eggs
1/4 cup sweet Milk
1 Tablespoon Flour
2 sticks melted butter
1 teaspoon Vanilla flavoring
1 teaspoon Lemon flavoring
2 9 inch pie crusts
Mash the hot potatoes add sugar, butter and eggs, milk, flour and the flavorings.
Beat together with a mixer thoroughly, pour into pie crusts and bake at 350 degrees for about 30 minutes or until filling is set.
This recipe is a family favorite at our house this time of year. It goes down so well with a good cold glass of milk or a hot cup of coffee. Happy cooking~ Lisa

Tuesday, September 30, 2008

Carmel Apple Crisp~

Carmel Apple Crisp~

A Great fall recipe. It can be served Alamode. Enjoy~
Apple Filling: 5 large Granny Smith apples - peeled, cored, and thinly sliced 1/2 cup white sugar 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 1 tablespoon lemon juice 1/4 cup water Crumble: 1 1/2 cups all-purpose flour 1 cup brown sugar 1 cup quick cooking oats 1 cup butter, softened Caramel Sauce: 1 (14 ounce) package individually wrapped caramels, unwrapped 1 (5 ounce) can evaporated milk
DIRECTIONS: 1. Preheat oven to 350 F (175 degree C). 2. In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples. 3. In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble. 4. Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Prep Time: 45 minutes
Cook Time: 55 minutes

I hope you enjoy this great apple recipe Happy Cooking.

Monday, September 22, 2008

Fried Okra & Fried Green Tomatoes~

Don't you just love your greens! LOL Here in the south we fry some of ours. :) I just love fried okra or okrie but any way you spell it is delicious! Fried Green tomatoes are quite tasty to. We buy a lot of our produce from our local farmers market

I wash the okra and drain it in a colander, slice and roll or use a baggy with flour, cornmeal or both and salt to taste. Fry until golden brown. Drain on paper towels. If you prefer a thicker crust use and egg wash then dip into flour mixture. I do my green tomatoes the same way only I don't use corn meal to batter them. I just use flour and salt and pepper to taste and sometimes I add red pepper flakes to kick up the taste a little bit. I personally like my tomato to be sort of turning just a little bit yellow or red, to me they taste better when fried.

The girl's actually fried these for me and they did a wonderful job. I have trained them well! We try not to eat to many fried foods but we did indulge on this day because I fried samon patties to accompany these fried green veggies. Throw in some type of bread and Iced tea and you have yourself one delicious meal.

Happy Cookin~

Monday, September 8, 2008

Ginger Ale Pound Cake

Ginger Ale Pound Cake
A homey favorite with baked-in sweetness

1/2 cup Crisco shortening
3 cups all-purpose flour
2 sticks butter
5 large eggs
2 1/2 cups sugar
3/4 cup ginger ale
1/2 teaspoon salt
2 teaspoons vanilla
2 teaspoons lemon flavoring

1. Preheat oven to 325 degrees.

2. Generously grease pan with Crisco and dust with flour.

3. In a large mixing bowl beat butter and Crisco until creamy. Add eggs, one at a time. Mix in sugar.

4. Alternating between the two, add flour and ginger ale. Then add salt, vanilla and lemon flavoring.

5. Continue beating for five minutes.

6. Pour mixture into pan and bake for 90 minutes. (Resist opening the oven door while baking.)

7. Remove cake and set on a wire rack until cooled completely (15-20 minutes).

8. Put a plate on top of the open side of the pan and flip it upside down. The cake should drop out. If not, slide a rubber or silicone spatula (to prevent scratching your pan) between the cake and pan to release it.
Happy Cooking.

Wednesday, August 27, 2008

Sour Cream Chicken Enchiladas ~

Sour Cream Chicken Enchiladas

Servings 7

1 cup reduced-fat sour cream
1 1/2 cup Campbell's Cream Of Chicken Soup
1 1/2 cup Swanson Chicken Broth
4 oz chopped green chilies
12 oz uncooked boneless, skinless chicken breast
4 oz Kraft 2% Milk Natural Cheese Monterrey Jack Cheese
4 oz Kraft Cracker Barrel 2% Sharp Cheddar Cheese
1 tsp table salt
1 tsp black pepper
7 Whole Wheat medium Size Flour Tortilla(s)

Boil chicken until done. Shred chicken then season it with salt, pepper, and Cavendar's Greek seasoning. In a saucepan combine sour cream, soup, broth, and green chilies until smooth. Soften tortillas by dipping them in water and dipping them in the sauce. Put shredded chicken and a bit of cheese in center of each tortilla. Roll up tortillas and place in large 2qt baking dish. Pour extra sauce over and sprinkle extra cheese over tortillas. Make sure each tortilla is covered with sauce. Bake in 350-degree oven for about 20-30 minutes or until bubbling.

We really loved this recipe. I cooked for dinner last night and of course I changed and added to it :) I added one large can of black beans and instead of the seasoning I added one package of taco seasoning. I omitted the dipping of the tortillas because the brand I bought was soft enough.I also sauteed the chicken in canola oil.

Happy Cooking.

Thursday, August 14, 2008

Slow Cooker Lasagna Stew~


1 Pound uncooked(with 7% fat)
1 small onion,chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tap crushed red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cup part skim mozzarella cheese
6 items dry lasagna noodles,no cook. I used regular noodles.
1/2 cup shredded Parmesan cheese, strong -flavored like Romano or Parmigiana Reggiano


1. Heat a larger nonstick skillet over medium- high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavors to blend.

2- Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

3.Spoon 1/3 of beef mixture in a 5- quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture;top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

4- Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste if desired.

5- In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6Th of dish per serving.

Points value: 8
Preparation time: 20 min
cooking time 360 min
Level of difficulty: easy

My family loved this recipe and of course I improvised things but you will love it and you can double the recipe if you need to.
This is yummy~

Wednesday, June 25, 2008

Black Berry Cobbler

1 cup all- purpose flour

1 1/2 white sugar,divided

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons cold butter

1/4 cup boiling water

2 tablespoons cornstarch

1/4 cup cold water

1 tablespoon lemon juice

4 cups fresh blackberries, rinsed and drained


1. Preheat oven to 400 degrees (200 degrees C) line a baking sheet with aluminum foil.

2.In a large bowl mix the flour, 1/2 cup sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.

3. In a separate bowl, dissolve the cornstarch in cold water. Mix in the remaining 1 cup sugar, lemon juice and blackberries. Transfer to a cast iron skillet and bring to boil stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.

4. Bake 25 minutes in a preheated oven until the dough is golden brown.

Top with your favorite topping. We like vanilla ice cream.


Thursday, May 15, 2008

Beef Short Ribs~

I made Paula Deen's Short Ribs tonight. I Improvised and added a pinch more of this and dash more of that but you can season the ribs to your taste. To go with the ribs I made minute rice and we used the juices from the ribs as a gravy. It was really yummy. I tried a weight watcher recipe from off the E- tools with this meal also .Below is the recipe. I really liked this recipe and I hope you do to.

Asparagus with Shallot Mustard Cream

2 tsp vegetable oil
2 small shallot's, minced
2 Tbsp all- purpose flour
1/2 cup fat-free evaporated milk
1/2 cup fat-free chicken broth
2 tsp mustard, course-grain
1/8 tsp table salt, or to taste


1. Heat oil in small saucepan over low heat. Add shallots and cook until softened, stirring occasionally, about 6 minutes; stir in flour.

2. Very gradually whisk in milk and broth; bring to simmer and let cook 1 minute. Whisk in mustard and season with salt to desired taste; cover and keep warm.

3. Steam asparagus until tender, about 3 to 4 minutes. Divide asparagus among 4 plates and top each with about 5 tablespoons of sauce.

Points value 2 per serving

Cooking Time 12 min

Level of difficulty Easy

Serves 4

Monday, May 5, 2008

Healthy Whole Wheat Pizza

Whole Wheat Pizza

2 balls basic pizza dough
( 8 balls for mini pizzas)

1 cup prepared tomato sauce
1 bag of baby spinach
1 garlic-finely chopped
1 Tbsp olive oil
1/4 cup roasted red peppers strips
1 cup cooked diced chicken
1 cup low fat mozzarella cheese

Preheat oven to 425 degrees F. Heat the oil in a pan and saute the spinach with the garlic and a spoonful or 2 of water until wilted. Prepare your pizza dough, after the first rising by rolling it into a 12 inch circle and laying it across a pizza pan or stone prepared by lightly oiling or sprinkling with corn meal. Spoon and spread the sauce over the pizza crust and add your toppings.Starting with the spinach and finishing with the cheese. Bake for 25- 30 minutes or until puffy and golden. You can substitute your favorite toppings. I did a veggie pizza for this one but you can do a meat lovers or just cheese yum~ or chicken and spinach is good. Enjoy~

Dough Recipe~
2 pkg dry active yeast
2 cups warm water- 98.6 degrees
3 1/2 cups whole wheat flour
3 1/2 cups bread flour
1 tsp salt
2 Tlbsp Olive oil
I use my bread maker's dough cycle to do this dough for times sake or you can do it the old fashion way which is a good thing to.

I made my own sauce but you can use the premade~

My Pizza Sauce recipe~

2 small cans of tomato sauce
2 tsp Italian seasoning
2 tsp garlic salt
2 tsp garlic powder
Mix well in a small mixing bowl. You can alter these spices to your your own taste. I love garlic!

I hope you enjoy this recipe. I have been doing these pizzas for several years and my family and I love this recipe, I hope you will to. From Lisa's Kitchen to Yours. Enjoy ~

Wednesday, April 23, 2008

~Strawberry Cobbler~

This recipe can be made with any fruit but I prefer fresh fruit to canned. You could use splenda to substitute the sugar. For a topping you can use coowhip, vanilla or strawberry Ice cream. Garnish with fresh strawberry's or a mint sprig and enjoy :)

Strawberry Cobbler

1 cup self rising flour

I cup sugar

1 cup milk

1 stick butter

3 cups strawberries

Mix the flour, sugar and milk with a whisk until smooth. Melt butter,add to baking dish, poor in the flour mixture then add the strawberries. Bake for 30-40 minutes in 350 degree oven until golden brown. Serve warm with your favorite toppings. Enjoy~

Sunday, April 20, 2008

Sunday Dinner~

Today was a good day for a roast, I just added one sliced onion along with one can of cream of mushroom soup. Seasoned with black pepper, salt and house seasoning. Cover with foil and bake on 350 about two hours depending on how well you like it done.

Danish potatoes. I covered them with water and cooked them slow until you could stick a knife in them easily. I added about 2 Tlbsp butter and about 1/2 of a lrg evaporated milk. I made a thickening with flour water and the rest of the evaporated milk, ad this to potatoes and stir lightly.When you put the potatoes on the platter with the roast, the juices mingle and it really tastes good.

Green beans were canned this time of year and seasoned with love.

Cooked Carrots I used pancake syrup to bring out their already natural sweet flavor I did not make bread we had watermelon chunks for dessert since we are trying to eat healthier. Iced tea of course were in the south.

Our meal was good, easy and we enjoyed eating it together at the table as a family.