tag:blogger.com,1999:blog-4752874007170736982024-03-13T20:40:48.216-07:00A Pinch Of This And A Dash Of That...HAPPY COOKING FROM MY KITCHEN TO YOURS!Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-475287400717073698.post-57339148813389394992009-11-23T21:43:00.000-08:002009-11-23T21:51:07.415-08:00Patti's Christmas Giveaway~Go on over to my sweet friend Patti's Blog and enter her Christmas giveway. It's a gooseberry patch cookbook. Good luck and Happy Thanksgivng friends.<br /><br /><a href="http://2.bp.blogspot.com/_tMHm6nijD68/SwtztsbG5qI/AAAAAAAADao/ZDKmb08w7OU/1600/cookbook+giveaway.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 185px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407543006444578466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksTCsTrhn8HYUrQf7Yctb18O-HQ67c5h_j10vOmzTWGlU5Zi2fH5eKGhTXnqjSz8bv4ulGYJDq2c7UFzY_R8ObOvbjyjVrpLmZQRjUs-cOGrBANwGFlzt2t_F0OUxPHjx2hQAg909wj0/s320/cookbook+giveaway.jpg" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com1tag:blogger.com,1999:blog-475287400717073698.post-45840212509697464352009-06-20T10:57:00.000-07:002009-06-20T11:03:16.029-07:00Southwestern Layered Chicken Salad~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGn7OygErvcf7scfETYLOdOacgeghB3XRNVTKG1-8_gUzBYt2BSTLNXck8Bqu1P72iWvMMxwXbRSRluht6O1TllDsr1mpTIKrNUCq_kBG34pk370iHaV66EhPq3pmJ0-gUgBmf8MnGA48/s1600-h/c+sa%3Blad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 275px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGn7OygErvcf7scfETYLOdOacgeghB3XRNVTKG1-8_gUzBYt2BSTLNXck8Bqu1P72iWvMMxwXbRSRluht6O1TllDsr1mpTIKrNUCq_kBG34pk370iHaV66EhPq3pmJ0-gUgBmf8MnGA48/s320/c+sa%3Blad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5349471377496172002" /></a><br /> <br /> <br />Prep Time: 15 min<br />Total Time: 15 min<br />Makes: 4 servings<br /> <br />6 cups torn romaine lettuce <br />2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken) <br />1 can (11 oz) Green Giant® Southwestern style corn, drained, liquid reserved <br />2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package) <br />1/2 cup shredded Mexican cheese blend (2 oz)or ww cheese<br />1/2 cup ranch or French dressing or use lowfat dressing. <br />1 cup corn chips (1 1/2 oz) us ww wheat crackers <br /> Old El Paso® salsa, if desired. <br /> <br />1. Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated. <br />2. Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa. <br />Happy Cooking. LisaAnonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com4tag:blogger.com,1999:blog-475287400717073698.post-82200056099761446302009-05-28T18:57:00.000-07:002009-05-28T19:16:30.065-07:00Twenty Minute Chicken Parmesan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTcT7GcmUw8wXSyf0uuTXFbX5JZyLeGcHAnA1FNJ7OCCtTXBspEggTIMzE2EJOMEzuBO0xYftHOsnQCTqadB-vaKK_MjTOcaMgjYbnPiwD44xQl9QRRM58MihW2gbMYKCJJHY537_rUI/s1600-h/chicken+parm.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 110px; height: 110px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTcT7GcmUw8wXSyf0uuTXFbX5JZyLeGcHAnA1FNJ7OCCtTXBspEggTIMzE2EJOMEzuBO0xYftHOsnQCTqadB-vaKK_MjTOcaMgjYbnPiwD44xQl9QRRM58MihW2gbMYKCJJHY537_rUI/s320/chicken+parm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5341064011179089362" /></a><br />20-Minute Chicken Parmesan <br /><br />Serves: 4<br /><br />Take a traditional favorite, make it low-fat and easy to prepare, and you end up with this chicken entrée. It's so simple, even your kids can help! <br /><br />INGREDIENTS <br />4 skinless, boneless chicken breast halves <br />1 large egg, lightly beaten <br />1/2 cup Italian-seasoned breadcrumbs <br />2 tablespoons butter or margarine, melted <br />1-3/4 cups spaghetti sauce <br />1/2 cup shredded mozzarella cheese <br />1 tablespoon grated parmesan cheese <br />1/4 cup chopped fresh parsley<br /><br />DIRECTIONS<br />1. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. <br />2. Dip chicken in egg, and dredge between breadcrumbs. <br />3. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. <br />4. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce, heat and simmer 10 minutes. <br />5. Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt. <br /><br />NUTRITION INFO (per serving) <br />Calories: 364.8 <br />Fat: 14.3 g <br />Carbohydrates: 20.6 g <br />Protein: 36.7 g<br /><br />Happy Cooking~ LisaAnonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com0tag:blogger.com,1999:blog-475287400717073698.post-60336517345581833722009-05-13T08:50:00.000-07:002009-05-13T08:56:45.867-07:00Cabbage Patch Casserole~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPl_VE42vaR9SfL22cBY7dmbJeNqMP-ow_OixZ_Ui3EDa1TojFYmr4Ta6EXkvjx_eJ6F_k3l-ts3yTsTkE-NEMGDdtEk4SofndaAgLvvyl18YioHZYPs_CcMlKOhC7Q9nfN0-GgoKeUk/s1600-h/cabbage.jpg"><img id="BLOGGER_PHOTO_ID_5335338019057044194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 118px; CURSOR: hand; HEIGHT: 88px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPl_VE42vaR9SfL22cBY7dmbJeNqMP-ow_OixZ_Ui3EDa1TojFYmr4Ta6EXkvjx_eJ6F_k3l-ts3yTsTkE-NEMGDdtEk4SofndaAgLvvyl18YioHZYPs_CcMlKOhC7Q9nfN0-GgoKeUk/s320/cabbage.jpg" border="0" /></a><br /><div>CABBAGE PATCH CASSEROLE (Crock Pot)</div><br /><div></div><br /><div>1 pound lean ground beef</div><br /><div>1 onion, chopped</div><br /><div>1 can (15 ounce size) ranch-style beans</div><br /><div>1/4 teaspoon ground cumin</div><br /><div>3 cloves garlic, minced</div><br /><div>2 1/2 cups chopped cabbage</div><br /><div>1 green bell pepper, chopped</div><br /><div>1 can (14.5 ounce size) stewed tomatoes, with liquid</div><br /><div>2 stalks celery, chopped</div><br /><div>1/4 cup picante sauce</div><br /><div>1 cup water</div><br /><div>salt to taste</div><br /><div>freshly ground pepper, to taste</div><br /><div></div><br /><div>Directions:In a skillet over medium heat, brown the ground beef with the onion. Drain fat. Combine ranch-style beans, cumin, garlic, cabbage and green pepper in crock pot. Stir in stewed tomatoes, celery, picante sauce, water, and beef mixture. Salt and pepper to taste. Cover and cook for 6 to 8 hours. Nutrition Info: Amount Per Serving Calories: 376 Total Fat: 14.4g Cholesterol: 74mg Sodium: 914mg Total Carbs: 31.3g Dietary Fiber: 9.1g Protein: 29.8g</div><br /><div></div><br /><div>Yummy! Happy Cooking. Lisa</div>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com3tag:blogger.com,1999:blog-475287400717073698.post-22511524252472809242009-04-29T13:33:00.000-07:002009-04-29T13:38:34.704-07:00Nostaglic Apple Pie~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgws82DtC1x_jKYNbb6Tn5FpYS4jpVOGdxUJ-xFKTKv26wXKsYiLane_w6RhqjD9kVDoFVaghstA00QmFcIvW-izeReTUTelJ1j1-sNF7BD680yupF9tK8vGuMGa94BX2sEGO3XasyXkfs/s1600-h/recipe_nostalgic_applepie.jpg"><img id="BLOGGER_PHOTO_ID_5330214698113004146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 216px; CURSOR: hand; HEIGHT: 216px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgws82DtC1x_jKYNbb6Tn5FpYS4jpVOGdxUJ-xFKTKv26wXKsYiLane_w6RhqjD9kVDoFVaghstA00QmFcIvW-izeReTUTelJ1j1-sNF7BD680yupF9tK8vGuMGa94BX2sEGO3XasyXkfs/s320/recipe_nostalgic_applepie.jpg" border="0" /></a><br /><div><br /><br />Serves: 8 Prep Time: 15 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">MinutesCook</span> Time: 50 Minutes<br /><br />Ingredients:<br />1 prepared double pie crust</div><br /><div>7 cups baking apples, thin-sliced,cored, peeled</div><br /><div>1 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Splenda</span></div><br /><div>3 tablespoons cornstarch</div><br /><div>3/4 teaspoon cinnamon</div><br /><div>1/4 teaspoon nutmeg</div><br /><div>1/8 teaspoon salt<br /></div><div>Directions:</div><div> 1. Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan.<br />2. Place sliced apples into a large mixing bowl and set aside. Combine <span class="blsp-spelling-error" id="SPELLING_ERROR_2">SPLENDA</span>® Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pie crust</span>. Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.<br />3. Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden. Serve warm or chilled..<br />Note: Serving Size: 1 slice (1/8 of pie)<br />Nutrition Info<br />Servings Per Recipe: 8Amount Per Serving Calories: 310 Calories from Fat: 140<br />Total Fat: 15g<br />Total <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Carbs</span>: 43g<br />Saturated Fat: 4g<br />Dietary Fiber: 5g<br />Cholesterol: 0mg<br />Sodium: 270mg<br />Sugars: 16g<br />Protein: 3g</div><div> We all love apple pie and here is a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">low fat</span>, low sugar version. Let me know if you try it.</div><div>Happy Cooking.</div><div>Lisa</div>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com2tag:blogger.com,1999:blog-475287400717073698.post-11023455042514400692009-04-11T20:21:00.000-07:002009-04-11T20:33:18.252-07:00Easter Egg Layered Salad~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgors4NRdKOK52ERU5lRJwgLLc_-88eSYCNjXP9DArLDyoy6K0vcsEwiq-woxYzRhTBBAN73a9J-K8pESLmPXENHnAxROUki_JXkjZUkBCrim2lQcFPpgiQteZCi5zpwN8TyLM_2p0JyFo/s1600-h/layered-salad_slideshow_image.jpg"><img id="BLOGGER_PHOTO_ID_5323642406244866562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 256px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgors4NRdKOK52ERU5lRJwgLLc_-88eSYCNjXP9DArLDyoy6K0vcsEwiq-woxYzRhTBBAN73a9J-K8pESLmPXENHnAxROUki_JXkjZUkBCrim2lQcFPpgiQteZCi5zpwN8TyLM_2p0JyFo/s320/layered-salad_slideshow_image.jpg" border="0" /></a><br /><br /><div>Easter Egg Layered Salad</div><br /><br /><div></div><br /><br /><div>INGREDIENTS<br />Dressing<br />1⁄2 cup light mayonnaise<br />1⁄2 cup reduced-fat sour cream<br />1 Tbsp plus 1 tsp fresh lemon juice<br />2 cloves garlic, minced<br />1⁄4 tsp dry mustard<br />1⁄4 tsp salt<br />1⁄4 tsp freshly ground pepper<br />1⁄4 tsp sugar<br />Salad<br />2 cups baby spinach<br />1 purchased 2-lb roast chicken, skin removed, meat torn in bite-size pieces (about 31⁄2 cups)<br />1 red bell pepper, cut in 2 x 1-in. strips<br />4 hard-cooked eggs, quartered (left over Easter eggs :)<br />1 small head iceberg lettuce, coarsely chopped<br />2 medium carrots, shredded<br />1⁄2 cup (2 oz) shredded Cheddar cheese<br />1⁄4 cup pecan pieces, toasted and coarsely chopped<br />3 slices bacon, fried crisp, drained on paper towels and coarsely crumbled<br />PREPARATION<br />1. Have ready a 4- to 5-qt serving bowl, preferably clear glass (so layers are visible).<br />2. Dressing: Whisk ingredients in a small bowl until blended. Refrigerate until ready to use.<br />3. Spread spinach over bottom of serving bowl. Top with the chicken. Place a row of red pepper strips around sides of bowl; scatter remaining strips in middle. Place egg wedges against side of bowl; put rest in middle. Top with even layers of lettuce and carrots. Spread dressing over top to edges of bowl to seal. Refrigerate at least 2 hours or cover airtight and refrigerate overnight.<br />4. To serve: Sprinkle cheese, pecans and bacon on top. Toss salad or spoon through the layers</div><br /><br />Happy Easter and Happy Cooking.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7JannlV823kNIM6qJIiCwYbD05rFuHSp9C3cSVvrvuQd4st-zTNMJLVbi4AXVXaQij85b-BSi-hmntxJ7VxNY_UpndlzIXnZQIQRJ7ylz9mQ8ysidcCptdwhSra5Kf40ScOPoGD8ME4/s1600-h/th_easterbasket.jpg"><img id="BLOGGER_PHOTO_ID_5323642406767119458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 133px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7JannlV823kNIM6qJIiCwYbD05rFuHSp9C3cSVvrvuQd4st-zTNMJLVbi4AXVXaQij85b-BSi-hmntxJ7VxNY_UpndlzIXnZQIQRJ7ylz9mQ8ysidcCptdwhSra5Kf40ScOPoGD8ME4/s320/th_easterbasket.jpg" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com3tag:blogger.com,1999:blog-475287400717073698.post-46926244629630452542009-03-12T10:45:00.000-07:002009-03-12T11:21:53.641-07:00Corn Beef Brisket~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkdtem8UXnIKXCKdz-uQNvSRq310_9nbigMO4cQN5401yb4iQF3cceojfUwqsSNWoWCO1XGqZ-uWZhzmELBpWHFE4Oovq5paYr_a6nF_eg-ZHEKxrJdx_SG_uflWTJ4R_mkngBw3lHxYU/s1600-h/corn+beef.jpg"><img id="BLOGGER_PHOTO_ID_5312367583295867778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 133px; CURSOR: hand; HEIGHT: 94px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkdtem8UXnIKXCKdz-uQNvSRq310_9nbigMO4cQN5401yb4iQF3cceojfUwqsSNWoWCO1XGqZ-uWZhzmELBpWHFE4Oovq5paYr_a6nF_eg-ZHEKxrJdx_SG_uflWTJ4R_mkngBw3lHxYU/s320/corn+beef.jpg" border="0" /></a><br /><br /><div>Irish Corned Beef Brisket and Cabbage<br />1 (3 lb.) corned beef brisket, plus seasoning packet1 lg. onion, peeled10 small (red) potatoes15 baby carrots1 head of cabbage, cored and cut into <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">wedges Salt</span> and pepper to taste<br />Place brisket, seasoning packet and onion in a large Dutch oven or pot. Cover with water 6 inches above meat. Bring to boil and boil for 30 minutes. Reduce to medium low or gentle boil. Cover and cook for 3 1/2 hours.<br />Remove onions, cut into wedges and put back in the pot. Add carrots, cabbage and then potatoes. Cover and cook 30 more minutes or until potatoes are tender. Remove veggies, but keep the meat in the juices until ready to slice so it won't dry out.<br />Side Sauce<br />Mix the night or day before and then serve on the side with your corned beef.<br />1/2 cup mayo</div><div>1/2 cup sour cream</div><div>2 Tbsp. horseradish</div><div>1/2-1 tsp. Worcestershire sauce<br />Corned <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Beef</span> Tips:<br />Cut across the grain for more tender slices.<br />Save juices and reduce. Dice leftover corned beef and make corned beef soup with leftovers. Happy Cooking. Lisa</div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyniFwgaPj6pPCKIYCQDpZ-LlZPz-ct7lQ5QohAQUKbYzrUQvPuZnGs86ZDKfgOaJK7VVO_RyQS0h1yo7EFb_04y73inRFn7nkg8P0f8aw3YBZ7O47PqPDF6gvOedjXkUSn078qPlHXM/s1600-h/st+pat.jpg"><img id="BLOGGER_PHOTO_ID_5312367584782040994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 111px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyniFwgaPj6pPCKIYCQDpZ-LlZPz-ct7lQ5QohAQUKbYzrUQvPuZnGs86ZDKfgOaJK7VVO_RyQS0h1yo7EFb_04y73inRFn7nkg8P0f8aw3YBZ7O47PqPDF6gvOedjXkUSn078qPlHXM/s320/st+pat.jpg" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com2tag:blogger.com,1999:blog-475287400717073698.post-21209827727498210462009-02-18T02:57:00.000-08:002009-02-18T02:57:00.300-08:00Baked Chicken Supreme~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hBdflp1KPpn51u1WT-8VHsQ568ZNC-Iz8NRktr-QQNJYMTzpbJsAbyAu0frDoBH4MjW1BqL685soTHuMCrhE1KTDHy0jjlxT_9wwRFeT8hE0vFuA6t4MAM2rFkxvJ-LZDAYyB6_z04k/s1600-h/kiy.jpg"><img id="BLOGGER_PHOTO_ID_5304042306027892354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 158px; CURSOR: hand; HEIGHT: 68px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hBdflp1KPpn51u1WT-8VHsQ568ZNC-Iz8NRktr-QQNJYMTzpbJsAbyAu0frDoBH4MjW1BqL685soTHuMCrhE1KTDHy0jjlxT_9wwRFeT8hE0vFuA6t4MAM2rFkxvJ-LZDAYyB6_z04k/s320/kiy.jpg" border="0" /></a><br /><br /><div><span style="font-family:times new roman;color:#000099;">Baked Chicken Supreme</span><br /><span style="font-family:Times New Roman;color:#000099;"></span><br /><span style="font-family:Times New Roman;color:#000099;">Ingredients:</span><br /><span style="font-family:Times New Roman;color:#000099;">12 chicken breasts (boned)</span><br /><span style="font-family:Times New Roman;color:#000099;">1/4 c. lemon juice</span><br /><span style="font-family:Times New Roman;color:#000099;">4 tsp celery seed</span><br /><span style="font-family:Times New Roman;color:#000099;">4 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">lrg</span> garlic cloves, chopped</span><br /><span style="font-family:Times New Roman;color:#000099;">2 c. sour cream</span><br /><span style="font-family:Times New Roman;color:#000099;">4 tsp Worcestershire</span><br /><span style="font-family:Times New Roman;color:#000099;">2 tsp. paprika</span><br /><span style="font-family:Times New Roman;color:#000099;">1 pkg. dry bread crumbs</span><br /><span style="font-family:Times New Roman;color:#000099;">1 stick melted butter or margarine</span><br /><span style="font-family:Times New Roman;color:#000099;"></span><br /><span style="font-family:Times New Roman;color:#000099;">Directions:</span><br /><span style="font-family:Times New Roman;color:#000099;">Combine all the ingredients except chicken and melted butter. Pour the mixture over the chicken breast and refrigerate overnight.</span><br /><span style="font-family:Times New Roman;color:#000099;">The next day, roll the chicken in the bread crumbs and arrange the baking dish.</span><br /><span style="font-family:Times New Roman;color:#000099;">Pour the melted butter over the top of the chicken. Cover and bank at 350 degrees for 1 hour.<br /></span>Happy Cooking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0DsVdH6WbvfXRMg_u1P_PS2mCjjDbhaQkFJQVhL9_Kqxm6gWrb6SpUJQzmsdIXNdLD7KAMzBDHvyh7bSm6WOtHF1-mndMFZhxi3cZ31GSq4kzt-Iigtk1uCAHSwZF4mANGz154OvZow/s1600-h/peel.jpg"><img id="BLOGGER_PHOTO_ID_5304042309003607586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 84px; CURSOR: hand; HEIGHT: 39px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0DsVdH6WbvfXRMg_u1P_PS2mCjjDbhaQkFJQVhL9_Kqxm6gWrb6SpUJQzmsdIXNdLD7KAMzBDHvyh7bSm6WOtHF1-mndMFZhxi3cZ31GSq4kzt-Iigtk1uCAHSwZF4mANGz154OvZow/s320/peel.jpg" border="0" /></a><br /><span style="font-family:Times New Roman;color:#000099;"></span></div>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com1tag:blogger.com,1999:blog-475287400717073698.post-21032051496176734032009-02-05T11:50:00.000-08:002009-02-05T12:16:38.668-08:00WW Fruit in White Chocolate Pudding~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0FpjHnj0LfKU-xKiN1gyf4-emI53oUoV_tLVr82D7WknEpQpvboBV9Fd6x0LItL4fdz1Jj8TThzXUUxVtYAFSHoJSp7Kh5C4fc14UWJY8wYPG8LXDgUQdJGaznfmLFVL6ejlgqLXM8E/s1600-h/www.jpg"><img id="BLOGGER_PHOTO_ID_5299409477071779154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 140px; CURSOR: hand; HEIGHT: 112px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0FpjHnj0LfKU-xKiN1gyf4-emI53oUoV_tLVr82D7WknEpQpvboBV9Fd6x0LItL4fdz1Jj8TThzXUUxVtYAFSHoJSp7Kh5C4fc14UWJY8wYPG8LXDgUQdJGaznfmLFVL6ejlgqLXM8E/s320/www.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDKAVQisfPylOgCRHR6DjXFx-_D4dSJKUmHKMxO9M7XE1-vgDw4zzuGYPugB0R_JLyRxm-MANVBD98HD1Tml1Xyz8xE9FtcIEUDCaJrPlkmieOF-1ELYBmEYujnOLLNauVeUByVzN1hs/s1600-h/FSS.jpg"><img id="BLOGGER_PHOTO_ID_5299409473375875346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 98px; CURSOR: hand; HEIGHT: 98px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDKAVQisfPylOgCRHR6DjXFx-_D4dSJKUmHKMxO9M7XE1-vgDw4zzuGYPugB0R_JLyRxm-MANVBD98HD1Tml1Xyz8xE9FtcIEUDCaJrPlkmieOF-1ELYBmEYujnOLLNauVeUByVzN1hs/s320/FSS.jpg" border="0" /></a><br />Weight Watchers Fruit in White Chocolate<br />1 CAN PINEAPPLE CHUNKS IN SPLENDA OR IT'S ON JUICE<br />1 CAN FRUIT COCKTAIL IN SPLENDA<br />1 CAN mandarin oranges<br />1 BOX SUGAR FREE WHITE CHOCOLATE PUDDING MIX( DO NOT MAKE JUST USE THE PACK)<br /><br />Drain the fruits and add( fold in) the dry pudding mix. My kids were eating it before it chilled. My husband liked it to.<br />Its 1 point for 1 cup you can use any fruit you like or any pudding mix as long as it's sugar free on and the fruit is in splenda or it's own juice<br />It is to delicious not to share :)<br />Enjoy <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWl9ycc5yJtAfNht9N9heUB_FejJS-5RnV16lt8iG_yG2YkzNBO1EpWGE6kdXzNf9ztp-ysl9Iv1hFngyJeCGGBp9VGAQc83MApuncNrS2gpc87dUMnIgFKgs0ISodDACvd2J4nEMFQ4/s1600-h/JELLOP.jpg"><img id="BLOGGER_PHOTO_ID_5299409475161265650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 114px; CURSOR: hand; HEIGHT: 114px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWl9ycc5yJtAfNht9N9heUB_FejJS-5RnV16lt8iG_yG2YkzNBO1EpWGE6kdXzNf9ztp-ysl9Iv1hFngyJeCGGBp9VGAQc83MApuncNrS2gpc87dUMnIgFKgs0ISodDACvd2J4nEMFQ4/s320/JELLOP.jpg" border="0" /></a><br /><br /><br />Lisa PeelerAnonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com2tag:blogger.com,1999:blog-475287400717073698.post-78199151421597441812009-02-04T08:27:00.000-08:002009-02-04T08:59:27.109-08:00Melt- In -Your-Mouth Lemon Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7muOLkdBUuOptkwCkVk6guXxwbaPJQyXifMCV9ET-Q-JbyNpUe8kcD7jFVEkBX9SV-2b9QL65GoqEa1SJm5yxxG5x9TixdnSVgIxftYAUE8vKzuHBgYQJ4BjAg37jSRGf3pEYB9BvCY/s1600-h/64586cc53251dd52.jpg"><img id="BLOGGER_PHOTO_ID_5298987307813284082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 101px; CURSOR: hand; HEIGHT: 135px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7muOLkdBUuOptkwCkVk6guXxwbaPJQyXifMCV9ET-Q-JbyNpUe8kcD7jFVEkBX9SV-2b9QL65GoqEa1SJm5yxxG5x9TixdnSVgIxftYAUE8vKzuHBgYQJ4BjAg37jSRGf3pEYB9BvCY/s320/64586cc53251dd52.jpg" border="0" /></a><br />Lemon Bread<br /><br />Ingredients:<br />1 box lemon cake mix<br />1 c. boiling water<br />4 eggs slightly beaten<br />1 pkg. instant lemon pudding<br />1/2 c. vegetable oil<br />1/3 poppy seeds (opt.)<br /><br />Mix all the above ingredients together until the mixture is smooth and creamy- about 4minutes. Pour into 2 loaf pans. Bake at 350 for 45 minutes.<br /><br />Glaze~<br /><br />1 cup powdered sugar<br />6 T. lemon juice<br />1 T. margarine (softened)<br />Bring to boil.Stirring constantly. Punch holes in cake and slowly pour lemon glaze over the cake.<br /><br />You can grate a little lemon zest over the loaves for decoration and for a variation you can make orange loaves instead of lemon by using orange cake mix, orange juice instead of lemon.You can also add nuts if you like. This makes a moist delicious cake.<br />Happy Cooking. Lisa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJpVMwZ5mgoOcLa6xRU9uwL2kyL5Z0J2Gt0ErlowUfBG7_EvDuuWekTa1ZkLU0X-aAfnTh9u930yTHoaDm71eom8AiSeopTYXLYle4GUHUR0Cm3OF-D4mn5BO2aFtzOmapYbZYGSPaCc/s1600-h/789194640ad37eb0.jpg"><img id="BLOGGER_PHOTO_ID_5298987307049454962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 145px; CURSOR: hand; HEIGHT: 112px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJpVMwZ5mgoOcLa6xRU9uwL2kyL5Z0J2Gt0ErlowUfBG7_EvDuuWekTa1ZkLU0X-aAfnTh9u930yTHoaDm71eom8AiSeopTYXLYle4GUHUR0Cm3OF-D4mn5BO2aFtzOmapYbZYGSPaCc/s320/789194640ad37eb0.jpg" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com2tag:blogger.com,1999:blog-475287400717073698.post-8940902886603509942009-01-28T07:50:00.000-08:002009-01-28T09:03:18.332-08:00Pinto Bean Casserole~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uRfKqxj0dzGobRD_SsbQ4V2iUaQ__OUUadugC9n839RU1utC-RmDEjtSxHwOGetxhbA2jg7aZyfHS6B5LB0WyWXTgl4M8DSd6nk1imNc4GtzYBwpuwIr-CVD9zbgLcjEhkxsMrKLgO4/s1600-h/pinto.jpg"><img id="BLOGGER_PHOTO_ID_5296389002425909970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 113px; CURSOR: hand; HEIGHT: 106px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uRfKqxj0dzGobRD_SsbQ4V2iUaQ__OUUadugC9n839RU1utC-RmDEjtSxHwOGetxhbA2jg7aZyfHS6B5LB0WyWXTgl4M8DSd6nk1imNc4GtzYBwpuwIr-CVD9zbgLcjEhkxsMrKLgO4/s320/pinto.jpg" border="0" /></a><br /><div><strong></strong>Pinto Bean Casserole </div><br /><div></div><br /><div>Ingredients:</div><br /><div>1 lb. ground chuck</div><br /><div>1 med. onion, chopped</div><br /><div>1 c. shredded cheddar cheese</div><br /><div>1 pt. sour cream</div><br /><div>2 cans pinto beans</div><br /><div>1/2 tsp. salt</div><br /><div>1 pkg burrito mix</div><br /><div>2 Sm. pkgs. Pillsbury croissant rolls or corn chips.</div><br /><div></div><br /><br /><div>Roll croissant rolls out in a 9x 13- inch casserole dish that has been oiled.</div><br /><div>Brown chuck, drain all the fat off the meat and add onions burrito mix.</div><br /><div>Pour drained pintos into meat mixture. Add to the top of of croissant rolls. </div><br /><div>Spoon a layer of sour cream over this and sprinkle with 1 1/2 cups shredded</div><br /><div>cheddar cheese. Roll remaining can of croissant rolls over this layer. Top with </div><br /><div align="justify">1/2 cup shredded cheddar cheese and bake on 350 until brown.</div><br /><br />This makes a great quick meal. You can spice it up any way you like.<br />Happy Cooking.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgap2SNeUL2m5Rj9KpffCmmQ4vWCYWS5Q0Rt9DZiEUQKqK8havH_g3_8NhDfmUo2DxPqXLUPjmDbc0ianiuQff1qK8Uzv8ihZpRqt_rSTdjGgzErCDwelVEICQjHt-fuPXC-wqoSBmZc/s1600-h/lisa.jpg"><img id="BLOGGER_PHOTO_ID_5296389002993522466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 73px; CURSOR: hand; HEIGHT: 40px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgap2SNeUL2m5Rj9KpffCmmQ4vWCYWS5Q0Rt9DZiEUQKqK8havH_g3_8NhDfmUo2DxPqXLUPjmDbc0ianiuQff1qK8Uzv8ihZpRqt_rSTdjGgzErCDwelVEICQjHt-fuPXC-wqoSBmZc/s320/lisa.jpg" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com3tag:blogger.com,1999:blog-475287400717073698.post-39880786855868123332009-01-23T12:39:00.000-08:002009-01-23T12:52:02.189-08:00Weight Watchers Luscious Lemon Pie~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnV-1T-sQtGy90z-uIfWrQuCsy-ijXsotzAikwTHdMiP1aKyYEyFsPwORGj5luCiQFbnQm6ctf0y622HdlTDvsfMK2Zh9UICPWF-I9ilsl_ErH9mxvkXtwD2kCCLuzLMxTG9kb5NLr5gw/s1600-h/picBDoEwa.jpg"><img id="BLOGGER_PHOTO_ID_5294594350664731266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 98px; CURSOR: hand; HEIGHT: 73px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnV-1T-sQtGy90z-uIfWrQuCsy-ijXsotzAikwTHdMiP1aKyYEyFsPwORGj5luCiQFbnQm6ctf0y622HdlTDvsfMK2Zh9UICPWF-I9ilsl_ErH9mxvkXtwD2kCCLuzLMxTG9kb5NLr5gw/s320/picBDoEwa.jpg" border="0" /></a> In honor of national pie day!<br />Luscious Lemon Pie<br />12 (2 1/2-inch) graham cracker squares<br /><br />4 teaspoons cold reduced-calorie margarine<br /><br />1 envelope (four 1/2-cup servings) sugar-free lemon-flavored gelatin mix<br /><br />1/2 cup boiling water<br /><br />1 envelope (four 1/2-cup servings) reduced-calorie instant vanilla pudding mix, divided<br /><br />2 cups aspartame-sweetened lemon nonfat yogurt, divided 1 cup skim milk<br /><br />1 cup plain nonfat yogurt<br /><br />Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray. In food processor or blender, process crackers until finely crumbled. Add margarine; process until evenly moistened. Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.<br /><br />In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.<br /><br />In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt. Add gelatin mixture and stir until thoroughly combined. Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours. Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.<br /><br />Serves 8.<br /><br />Source: "Simply the Best," by Weight Watchers.<br /><br />Nutrition data, per serving: Calories 116 (12 percent from fat); fat 1.5 g (sat 1.2 g, mono 0.6 g, poly 0.5 g); protein 6 g; carbohydrates 19 g; fiber 0 g; cholesterol 1 mg; sodium 345 mg; 184 calcium mg.<br />Happy cooking. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7i3sHPvJgUjtFeyNM5LwWpAjvr210rg8fBCQJUe2Bt3ZWXkkohepPo1OW3gMMCzbU4z1bo0Ow8DJV5i1blkLF97DRlIpujEJOu6WZO9zFIfMTWTVOsxZkr31No5IU5sly9sUYlSYDQyk/s1600-h/lemon.jpg"><img id="BLOGGER_PHOTO_ID_5294594349048050146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 126px; CURSOR: hand; HEIGHT: 125px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7i3sHPvJgUjtFeyNM5LwWpAjvr210rg8fBCQJUe2Bt3ZWXkkohepPo1OW3gMMCzbU4z1bo0Ow8DJV5i1blkLF97DRlIpujEJOu6WZO9zFIfMTWTVOsxZkr31No5IU5sly9sUYlSYDQyk/s320/lemon.jpg" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com2tag:blogger.com,1999:blog-475287400717073698.post-64607976765401227812009-01-17T10:24:00.000-08:002009-01-17T11:13:26.762-08:00HillBilly Corn Bread~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOe-qJ1nLAldp_lVAfmWeuTe5xunPYv5Jx3aZ0Uwz05YWLNp5HS0n2S4lMuK0ZPl1bbHehC6nOYXIMsJyD3DyESJv7XkhSwstcWO2CnxOyaGvNv3cUbcNs2jAUHHpr1I6oVAeehVPJOU/s1600-h/100_8320.jpg"><img id="BLOGGER_PHOTO_ID_5292337840558624690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOe-qJ1nLAldp_lVAfmWeuTe5xunPYv5Jx3aZ0Uwz05YWLNp5HS0n2S4lMuK0ZPl1bbHehC6nOYXIMsJyD3DyESJv7XkhSwstcWO2CnxOyaGvNv3cUbcNs2jAUHHpr1I6oVAeehVPJOU/s320/100_8320.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:verdana;color:#000099;">HillBilly Corn Bread</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">Ingredients:</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">1 Cup milk</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">1 1/4 self rising corn meal</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">2 Medium onions, chopped</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">1 lb ground chuck, browned</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">1 (14 1/2 OZ.) can creamed style corn</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">1 cup shredded cheddar cheese</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">3 eggs, beaten</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">1 jalapeno pepper, chopped, to taste</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;"></span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">Directions:</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">Heat oven to 350 degrees. Grease large iron skillet. Place skillet in oven to get hot. Combine all the ingredients in a large bowl. Stir until well mixed. Pour into hot skillet. Bake until well browned, about 30 -45 minutes. This is good to eat fried potatoes. Comfort Food YUM!</span></div><div align="justify"><span style="font-family:Verdana;color:#000099;"></span></div><div align="justify"><span style="font-family:Verdana;color:#000099;">This was taken from the Old Savannah Baptist Church Cookbook.I grew up in this church. There were (are) many wonderful cooks here even some of my recipes are featured. I hope to share more recipes from this cherished recipe book. Happy Cooking from my kitchen to yours. Lisa <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOxcnpDphJZdfYz7YzxmA_fpV9cdEshMKIs5dqrwBgE1oanRN8vp4yQ-wKIz7tV1VzTo5WQB75onao3mTQpz9LcWGqz3GZrqbyDUITw-267BQxCzMLVnNFRSrgvoMIbtKkwWMF6wmSHw/s1600-h/imagesHILLBILLY.jpg"><img id="BLOGGER_PHOTO_ID_5292337834251017746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 106px; CURSOR: hand; HEIGHT: 137px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOxcnpDphJZdfYz7YzxmA_fpV9cdEshMKIs5dqrwBgE1oanRN8vp4yQ-wKIz7tV1VzTo5WQB75onao3mTQpz9LcWGqz3GZrqbyDUITw-267BQxCzMLVnNFRSrgvoMIbtKkwWMF6wmSHw/s320/imagesHILLBILLY.jpg" border="0" /></a></span></div><div align="justify"><span style="font-family:Verdana;color:#000099;"></span></div><div align="justify"><span style="font-family:Verdana;color:#000099;"></span></div><div align="justify"><span style="font-family:Verdana;color:#000099;"></span></div><br /><br /><div align="justify"><span style="font-family:Verdana;color:#000099;"></span></div></div>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com1tag:blogger.com,1999:blog-475287400717073698.post-53783932853653348762009-01-15T21:19:00.000-08:002009-01-17T11:22:50.974-08:00WW Zero Points soup~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzWWZKG5JoOjC0pe0ZBAqMyPPH03oDe1cKq2v4k19Ew9is19N3F7zZ1scqgzaMTXG2YwZ0uOgplRzAxJfZmnMZz2nUBZ6PwvmR2AKZkw9MJkXavj7pF1eRcqMzwRa6-A4mEm5fNyu7y8/s1600-h/sopu2.jpg"><img id="BLOGGER_PHOTO_ID_5292344946677878706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 118px; CURSOR: hand; HEIGHT: 94px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzWWZKG5JoOjC0pe0ZBAqMyPPH03oDe1cKq2v4k19Ew9is19N3F7zZ1scqgzaMTXG2YwZ0uOgplRzAxJfZmnMZz2nUBZ6PwvmR2AKZkw9MJkXavj7pF1eRcqMzwRa6-A4mEm5fNyu7y8/s320/sopu2.jpg" border="0" /></a><br /><br />WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP<br /><br />Estimated POINTS® Values Per Serving 0<br />Servings 9<br />Ingredients<br />6 cups broth (Vegetable Stock or fat-free chicken broth)<br />Cooking spray<br />2 carrots, peeled and diced<br />1 large onion, diced<br />4 teaspoons garlic, minced<br />1/2 cabbage, chopped<br />1/2 pound frozen green beans<br />2 tablespoons tomato paste<br />1 teaspoon dried basil<br />1 teaspoon dried oregano<br />1 teaspoon kosher salt<br />1 large zucchini, diced<br />1 large can stewed tomatoes,chopped, if desired<br /><br /><br />Instructions<br /><br /><br />Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)<br /><br />Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!<br /><br />Special Notes<br />Hands-on time: 20 minutes<br />Time to table: 1 1/4 hour<br />Makes 9 cups.<br /><br />Happy Cooking, LisaAnonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com1tag:blogger.com,1999:blog-475287400717073698.post-78289492812493065922009-01-14T21:32:00.000-08:002009-01-14T21:50:51.458-08:00Mountain Dew Cake~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZfNeZVtATtw5Buv7uOkl50Af4Uzfrv78NCAHpmODHNm-9PpEsmayO0BnYlm7zPbWcecxUqPECYobebDePDYBYLPRyxrRgpAMmjJfKga7acXrDZuCPhHaHINq7BSibSUTfyOb5u5wSk0/s1600-h/528286-70c1c895-7faf-4af5-aa82-b5e17ed9f379.jpg"><img id="BLOGGER_PHOTO_ID_5291393688520726258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZfNeZVtATtw5Buv7uOkl50Af4Uzfrv78NCAHpmODHNm-9PpEsmayO0BnYlm7zPbWcecxUqPECYobebDePDYBYLPRyxrRgpAMmjJfKga7acXrDZuCPhHaHINq7BSibSUTfyOb5u5wSk0/s320/528286-70c1c895-7faf-4af5-aa82-b5e17ed9f379.jpg" border="0" /></a><br /><div>Mountain Dew Cake<br />Ingredients:<br />1 box yellow cake mix<br />1 box instant lemon pudding<br />4 eggs<br />1/4 cup oil<br />1 can mountain dew<br />Preparation<br />Simply mix all ingredients, pour into greased bundt pan, bake at 350 for 45 minutes.<br /><br />TOPPING:<br />1 c. sugar<br />2 tbsp. flour<br />1 (8 oz.) can crushed pineapple, undrained<br />1/2 c. butter<br />1 c. flaked coconut<br />1/2 c. chopped nuts<br />Mix sugar and flour. Add to butter and pineapple. Cook in saucepan until lightly thickened. Remove from heat. Add coconut and nuts. Spread on hot cake.<br />This one is moist and yummy. Happy Cooking. Lisa<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXS7_VW8wze6D6gkFGq8lw6Wd9v4DoHWnrxXiyl2G6RAlxghF6jgjVBOLqg55bt-nwY_BKAmIq_rH1LVZArBvsYYgtU1dPjdOTCUz449Ru-P6pONyhFqCWQzCuZ8VEdPOgOTAMcThy8CM/s1600-h/dew.jpg"><img id="BLOGGER_PHOTO_ID_5291391907786182498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 130px; CURSOR: hand; HEIGHT: 130px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXS7_VW8wze6D6gkFGq8lw6Wd9v4DoHWnrxXiyl2G6RAlxghF6jgjVBOLqg55bt-nwY_BKAmIq_rH1LVZArBvsYYgtU1dPjdOTCUz449Ru-P6pONyhFqCWQzCuZ8VEdPOgOTAMcThy8CM/s320/dew.jpg" border="0" /></a> </div>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com1tag:blogger.com,1999:blog-475287400717073698.post-86623021628000078992009-01-14T08:01:00.000-08:002009-01-14T08:37:54.393-08:00Bake Ziti Casserole~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hujilwMcdnQ9QDvUoSRKqz7cfEdYTX7SrUbdiwEa9TD7h3z_-GGJv18O2_m1NxWlq2vxUbRiYYc-2Ud56F1yclHrM67ALRQbZA9H9YBDVK0Je82p8Ooedjqeb44uq1FnO8uBpy-oBBM/s1600-h/img_3384_887.jpg"><img id="BLOGGER_PHOTO_ID_5291189016467131250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hujilwMcdnQ9QDvUoSRKqz7cfEdYTX7SrUbdiwEa9TD7h3z_-GGJv18O2_m1NxWlq2vxUbRiYYc-2Ud56F1yclHrM67ALRQbZA9H9YBDVK0Je82p8Ooedjqeb44uq1FnO8uBpy-oBBM/s320/img_3384_887.jpg" border="0" /></a><br /><br /><div><br />Ingredients<br />PAM Original No-Stick Cooking Spray<br />8 ounces dry ziti pasta<br />1 pound ground sirloin beef or ground beef(vegan crumbles)<br />1 can (26 oz each) Hunt's Four Cheese Spaghetti Sauce<br />1 can (6 oz each) Hunt's Tomato Paste<br />1 cup shredded part-skim mozzarella cheese (1 cup = 4 oz)<br /><br /><br /><br />Directions<br />Preheat oven to 350F. Spray 8x8-inch baking dish with cooking spray. Prepare pasta according to package directions; drain. Cook beef in large skillet over medium-high heat 7 minutes, or until browned and crumbled, stirring frequently; drain. Stir in spaghetti sauce and tomato paste; blend well.<br />Spoon 1/2 cup meat sauce into bottom of prepared baking dish. Top with half the pasta, half the remaining sauce, and 1/2 cup cheese. Repeat layers, starting with pasta and ending with cheese.<br />Bake, uncovered, 10 minutes or until cheese is melted. Serve immediately.<br />Makes: 6 servings (1-1/4 cups each)<br /><br />This is an easy recipe and has quickly become a family favorite in our house.<br /></div><div> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0vhmb97oTtXdAk_ax-1NX7LklJ761dSGIaA3qUtrHSIx_XWbxxTi0Tv1UAIQOUnPUOlWq_xmtu8Gk735679EyPnz6_3bpsr8p42G8ar7JLAriZ6FDYnJSjJBdQPaVaSE2ltXQl_jQLc/s1600-h/happy%2520cooking.jpg"><img id="BLOGGER_PHOTO_ID_5291189020689512978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 51px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0vhmb97oTtXdAk_ax-1NX7LklJ761dSGIaA3qUtrHSIx_XWbxxTi0Tv1UAIQOUnPUOlWq_xmtu8Gk735679EyPnz6_3bpsr8p42G8ar7JLAriZ6FDYnJSjJBdQPaVaSE2ltXQl_jQLc/s320/happy%2520cooking.jpg" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com4tag:blogger.com,1999:blog-475287400717073698.post-76788517635111821772009-01-07T10:38:00.000-08:002009-01-07T11:03:43.844-08:00Southwest Chicken Breast Sandwich<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKp0HO0QSsBFmS2tDpRXiW5tUkvnzfsv_FkQlhGp0cbAYAAqz5-n2-bbehRtQEhVoR0jR0c8RMu6rf76uBmqyaO81zvl6KEk0anhTMehqg2ZEsvA5NEbayZVD1sYBMBEmC3KcVOvHNgQ/s1600-h/cucinaSandwich2.jpg"><img id="BLOGGER_PHOTO_ID_5288628070697250818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKp0HO0QSsBFmS2tDpRXiW5tUkvnzfsv_FkQlhGp0cbAYAAqz5-n2-bbehRtQEhVoR0jR0c8RMu6rf76uBmqyaO81zvl6KEk0anhTMehqg2ZEsvA5NEbayZVD1sYBMBEmC3KcVOvHNgQ/s320/cucinaSandwich2.jpg" border="0" /></a><br /><div>Southwest Chicken Breast Sandwich</div><br /><br /><div>Ingredients: </div><br /><div>Three 6 to 8 oz chicken breast</div><br /><div>1 loaf sourdough bread</div><br /><div>4 oz salsa</div><br /><div>2 avocados, peeled, pitted and sliced</div><br /><div>4 oz Colby jack cheese, sliced</div><br /><br /><div>Spice Blend:</div><br /><br /><div>1 tsp chili powder</div><br /><div>1 tbsp ground cumin</div><br /><div>1 tsp garlic powder</div><br /><div>1/4 tsp cayenne pepper</div><br /><br /><div>Mix spices and rub chicken breasts on both sides. Grill chicken breasts until juices run clear, set aside.</div><br /><br /><div>Sandwich assembly: Slice bread lengthwise. Cut chicken and place on bread. Top with avocado slices, salsa, and cheese. Place sandwich under broiler to melt cheese. Cut sandwich into serving portions.</div><br /><br /><div>I love finding good recipes on the back of bags, boxes,cans etc. I found this on the back of a sour dough bread bag I purchased at Sam's.I hope you enjoy this.<br />Happy Cooking. Lisa<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_dqtuDA0x9NHKf_5HbwwsbGvj5DgVdYv_FPBlZCFw_P7F5-z6p2cvUUYkRifIrdldGIS1RQ-ii7CRFKQUkTmvdmgYty2EKlHYyTbecjnkNohfSi2OZpAAwOGthJNwg785ijazhnjCI0/s1600-h/bread+of+life.jpg"><img id="BLOGGER_PHOTO_ID_5288627511862276626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 131px; CURSOR: hand; HEIGHT: 101px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_dqtuDA0x9NHKf_5HbwwsbGvj5DgVdYv_FPBlZCFw_P7F5-z6p2cvUUYkRifIrdldGIS1RQ-ii7CRFKQUkTmvdmgYty2EKlHYyTbecjnkNohfSi2OZpAAwOGthJNwg785ijazhnjCI0/s320/bread+of+life.jpg" border="0" /></a><br /></div>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com3tag:blogger.com,1999:blog-475287400717073698.post-42395764906927053022009-01-07T08:02:00.000-08:002009-01-07T10:34:35.397-08:00Greek Snapper With Feta Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzCtyRQvLr9ijsJR4rJUIObmJBI-iQDWaLmNL5Mvw3PvSrSaT5G9qtT4kpBs2Kj4JBui6ET6WJ64KeleW-B4mKYHPszQGk7hGWmPJnJMn8K6Q6fQOY4f4Xav6a-HXgEocQDdVJeiqPKw/s1600-h/red_snapper_greek_style.jpg"><img id="BLOGGER_PHOTO_ID_5288621552896799586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzCtyRQvLr9ijsJR4rJUIObmJBI-iQDWaLmNL5Mvw3PvSrSaT5G9qtT4kpBs2Kj4JBui6ET6WJ64KeleW-B4mKYHPszQGk7hGWmPJnJMn8K6Q6fQOY4f4Xav6a-HXgEocQDdVJeiqPKw/s320/red_snapper_greek_style.jpg" border="0" /></a><br /><br /><div>Ingredients:</div><br /><br /><div>1 tablespoon olive oil </div><br /><br /><div>¼ cup finely chopped shallots</div><br /><br /><div>1 (14-ounce) can diced tomatoes with basil, garlic, and oregano</div><br /><br /><div>1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano</div><br /><br /><div>½ teaspoon salt, or to taste </div><br /><br /><div>¼ teaspoon pepper, or to taste </div><br /><br /><div>4 (6-ounce) red snapper or <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tilapia</span> fillets</div><br /><br /><div>½ cup coarsely crumbled peppercorn-feta or plain feta cheese </div><br /><br /><div>¼ cup coarsely chopped fresh flat-leaf parsley</div><br /><br /><div>3 tablespoons small (nonpareil) capers, drained and rinsed<br /></div><br /><br /><div>Preheat oven to 450°F.<br />Heat the oil in a medium <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">saute</span> pan over medium heat. Add the shallots; cook, stirring occasionally for 1 minute or until tender but not brown. Stir in the tomatoes, oregano, salt, and pepper. Increase the heat to medium-high and bring to a boil, stirring occasionally.<br />Meanwhile, spray a 13 x 9-inch baking dish with olive oil cooking spray. Place the fish in the dish, skin-side down. Pour the tomato sauce mixture over and around the fish. Cover and bake for 8 minutes or until the fish flakes easily when tested with a fork.<br />Meanwhile, toss together the feta cheese, parsley, and capers in a small bowl.<br />To serve, use a spatula to transfer the fish and tomato sauce to plates and top with the feta cheese mixture.<br /><br />Makes 4 servings<br />Served with buttered orzo, steamed broccoli, crusty bread – and a dry to slightly off-dry German or California Riesling - Greek Snapper with Feta Cheese becomes an elegant dinner menu perfect for serving to your most discriminating guests. You, as the host, can enjoy the dinner party, too. The fish and cooked sauce with feta cheese topping may be assembled in the baking dish and refrigerated for several hours. If chilled, add about 5 minutes to the baking time. Happy healthy Cooking. Lisa </div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10GM6qKSBKr6AoIz3CyTSbVhsk6NLaQsjWGizlVYpyWi9-DPuBTwg95X_BWUTcCYgis28oX_3uI34W8_AbF7bUA48WdrWEQXVlxpcQbSzp2KYU2FlJNC-s-KQqALiQ_7K7SWiTQgPry4/s1600-h/E0OA3CAGYKIDBCAWBQLLQCAIP6HC3CABJ18TBCAQ2WEF3CA3UX9ETCAQO6J75CALAWLI4CAE3NEEMCA9PPHAHCAJQP4ZPCAMQ1FS6CAQ73WIPCAR1N48VCAA84HETCAHKVCATCA9UMFEOCALY6VKOCAEGUFOF.jpg"><img id="BLOGGER_PHOTO_ID_5288621547742233762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 135px; CURSOR: hand; HEIGHT: 92px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10GM6qKSBKr6AoIz3CyTSbVhsk6NLaQsjWGizlVYpyWi9-DPuBTwg95X_BWUTcCYgis28oX_3uI34W8_AbF7bUA48WdrWEQXVlxpcQbSzp2KYU2FlJNC-s-KQqALiQ_7K7SWiTQgPry4/s320/E0OA3CAGYKIDBCAWBQLLQCAIP6HC3CABJ18TBCAQ2WEF3CA3UX9ETCAQO6J75CALAWLI4CAE3NEEMCA9PPHAHCAJQP4ZPCAMQ1FS6CAQ73WIPCAR1N48VCAA84HETCAHKVCATCA9UMFEOCALY6VKOCAEGUFOF.jpg" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com0tag:blogger.com,1999:blog-475287400717073698.post-24566800076898430002009-01-06T08:05:00.000-08:002009-01-06T09:20:41.472-08:00Beef Stew With Dumplings~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijK8pFLxfcyt4buaSDVfAxlAB6kUyohUxsxm95_IZHCMyrOzj-A3YQ5xp_Q-BF0cotlOY69xNf0a92iVGAsbWkipm4YA1CMIIbVywhR1R0dGUZZ6qN4OFcCv5NxxhaYMKEQ8H66J68hIY/s1600-h/beefstewanddumplings.jpg"><img id="BLOGGER_PHOTO_ID_5288219984559121074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijK8pFLxfcyt4buaSDVfAxlAB6kUyohUxsxm95_IZHCMyrOzj-A3YQ5xp_Q-BF0cotlOY69xNf0a92iVGAsbWkipm4YA1CMIIbVywhR1R0dGUZZ6qN4OFcCv5NxxhaYMKEQ8H66J68hIY/s320/beefstewanddumplings.jpg" border="0" /></a><br /><br /><div><span style="color:#663300;">This recipe comes from a book I have had for several years. My husband bought me several of these books for gifts and I treasure them. It is called southern living" Our Best One Dish Meals". There are many great recipes in this book that my family loves and I want to share some with you.</span></div><div><span style="color:#663300;"></span> </div><div><span style="color:#663300;"></span></div><div><span style="color:#663300;">Beef Stew With Dumplings</span></div><div><span style="color:#663300;"></span> </div><div><span style="color:#663300;"></span></div><div><span style="color:#663300;">2 Pounds beef stew meat, cut into 1- inch pieces</span></div><div><span style="color:#663300;">1/3 cup all- purpose flour</span></div><div><span style="color:#663300;">1 1/2 teaspoon salt</span></div><div><span style="color:#663300;">1/4 teaspoon pepper</span></div><div><span style="color:#663300;">5 Tablespoons Vegetable oil</span></div><div><span style="color:#663300;">5 cups water</span></div><div><span style="color:#663300;">1 medium onion, chopped</span></div><div><span style="color:#663300;">1 garlic clove, minced</span></div><div><span style="color:#663300;">1 bay leaf</span></div><div><span style="color:#663300;">4 large carrots,scraped and quartered </span></div><div><span style="color:#663300;">6 small boiling onions peeled</span></div><div><span style="color:#663300;">3 large potatoes, peeled and quartered.</span></div><div><span style="color:#663300;">3 stalks celery, quartered</span></div><div><span style="color:#663300;">1 cup biscuit and baking mix</span></div><div><span style="color:#663300;">1 large egg, lightly beaten</span></div><div><span style="color:#663300;">3 Tablespoon milk</span></div><div><span style="color:#663300;">1 Tablespoon chopped fresh parsley</span></div><div><span style="color:#663300;"></span></div><div><span style="color:#663300;"></span></div><div><span style="color:#663300;"> </span></div><div><span style="color:#663300;"> Combine first 4 ingredients in a zip- top plastic bag. Seal bag: shake well. Remove meat from bag; reserve any remaining flour mixture. Brown meat in hot oil in dutch oven over medium-high heat. Stir in remaining flour mixture, water and next 3 ingredients. Bring to a boil; cover, reduce heat and simmer 1 hour. Add carrots ;cover and simmer 30 minutes. Add boiling onions, you could use pearl onions. I love them for a stew. With the onions also add potatoes and celery; cover and simmer 30 minutes. Remove and discard bay leaf.</span></div><div><span style="color:#663300;"></span></div><div><span style="color:#663300;"> Combine biscuit mix and remaining ingredients; stir just until moistened. Drop dough by Tablespoonfuls on top of simmering stew. Cook uncovered 10 minutes; cover and cook 10 minutes.Yield: 2 1/2 quarts.</span></div><div><span style="color:#663300;"></span></div><div align="justify"><span style="color:#663300;">Happy Cooking.<span style="color:#663300;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYcvVU7GeKyNJPtSGiBZlnFYVKeDTbDomWWgsnqsRG6uVCBdPPQjJJGwYP507_rjOS91bxJkCpOGLQx1tFHfWQgn8WX5Ph8suBwQQqurlgdKhh7HZ6pdwuZJlCEde-ZEB3-iSpsyWlws/s1600-h/th_signature.jpg"><img id="BLOGGER_PHOTO_ID_5288220010442131234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 57px; CURSOR: hand; HEIGHT: 39px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYcvVU7GeKyNJPtSGiBZlnFYVKeDTbDomWWgsnqsRG6uVCBdPPQjJJGwYP507_rjOS91bxJkCpOGLQx1tFHfWQgn8WX5Ph8suBwQQqurlgdKhh7HZ6pdwuZJlCEde-ZEB3-iSpsyWlws/s320/th_signature.jpg" border="0" /></a> </div></span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_txxLKIG1_jyMo8R5OTtmK7aDUxbqNleji1J_pxKlOglVfrpBBYE1vBuYFEOhbDbqcY8tBYJr_jHLTXW_LPF59gHunfviexk9ah1an_foFI6W8SbHF6pKRJ2hNhyphenhyphen7ShGPRnTmhAPAJg/s1600-h/images.jpg"><img id="BLOGGER_PHOTO_ID_5288214789405427186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 87px; CURSOR: hand; HEIGHT: 87px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_txxLKIG1_jyMo8R5OTtmK7aDUxbqNleji1J_pxKlOglVfrpBBYE1vBuYFEOhbDbqcY8tBYJr_jHLTXW_LPF59gHunfviexk9ah1an_foFI6W8SbHF6pKRJ2hNhyphenhyphen7ShGPRnTmhAPAJg/s320/images.jpg" border="0" /></a><br /><br /></div>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com1tag:blogger.com,1999:blog-475287400717073698.post-79364903968204388232008-12-16T10:29:00.000-08:002008-12-16T10:35:50.060-08:00Candy Cane Truffles~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iNGEImX_cx6y4_5amRmVNpfovZolr5LydUexIorSPEyFTOtE6W1h6jCDx7mpjH-l7DEyTOFDkxOHHsxPLLcm_u-0GiGhJbzlcitULSpsEOJM3c5ZeqqFRBwPq_9tV1RUfnz3jnwAYr8/s1600-h/2125648671_86d22fb654.jpg"><img id="BLOGGER_PHOTO_ID_5280458021230589858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iNGEImX_cx6y4_5amRmVNpfovZolr5LydUexIorSPEyFTOtE6W1h6jCDx7mpjH-l7DEyTOFDkxOHHsxPLLcm_u-0GiGhJbzlcitULSpsEOJM3c5ZeqqFRBwPq_9tV1RUfnz3jnwAYr8/s320/2125648671_86d22fb654.jpg" border="0" /></a><br /><br /><div>Candy Cane Truffles Get in the spirit with oh-so-easy chocolate truffles dusted in festive cocoa and crushed candy canes. </div><br /><br /><div><br />Serving: 36 Prep time: 30 minutes Chill time: 4 ½ hours</div><br /><br /><div><br />INGREDIENTS:</div><br /><br /><div>8 ounces chocolate chips</div><br /><br /><div>½ cup heavy cream</div><br /><br /><div>2 teaspoons peppermint extract</div><br /><br /><div>½ cup cocoa powder for dusting </div><br /><br /><div>½ cup crushed candy canes or peppermints </div><br /><br /><div>INSTRUCTIONS:<br />Place the chocolate chips in a small mixing bowl.<br />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.<br />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.<br />Line your baking sheet with parchment or wax paper. Using a teaspoon, drop small, rounded spoonfuls of the mixture onto your prepared baking sheet.<br />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.<br />Place the cocoa powder in a small dish. Gently roll each chocolate ball in the dish to coat it with cocoa powder.<br />Chill the chocolate pieces in the freezer until firm.<br />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.<br />Chill the truffles again until firm and repeat candy cane coating for a second time.<br />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.</div><br /><br /><div><br />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 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Cooking</span> from my kitchen to yours. Lisa</div><div><br /> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGwj9-dtNBBBhBnItlI30vyoL58m4WlJbcyUggY9MpSTG4NY87tqKy5wuDQSfuiOf5pb4myUtUBCQakMioipc5yIhVV4xuxNZXynEM5KxlWsGRslzvQQEHIooGcft4b6HDN2MwzPTX7c/s1600-h/CandyCane1a.gif"><img id="BLOGGER_PHOTO_ID_5280458021136250642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 92px; CURSOR: hand; HEIGHT: 119px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGwj9-dtNBBBhBnItlI30vyoL58m4WlJbcyUggY9MpSTG4NY87tqKy5wuDQSfuiOf5pb4myUtUBCQakMioipc5yIhVV4xuxNZXynEM5KxlWsGRslzvQQEHIooGcft4b6HDN2MwzPTX7c/s320/CandyCane1a.gif" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com2tag:blogger.com,1999:blog-475287400717073698.post-36098803683862884492008-12-11T10:06:00.000-08:002008-12-11T10:15:00.299-08:00Microwave Peanut Brittle~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvtrhNLq-a3nUXSWqeZxdDNxXGkY_Ft28nsvAdtBBVGx1pNO9jwxV8BOK6SXX3mE04s02o07OBflHZOK4WOtZVw85ZVG3YkjXMWpUm6LshtuCuwMhmmf3A8pSr0FyKdxv9Gb-iBKKdYY/s1600-h/peanut_brittle.jpg"><img id="BLOGGER_PHOTO_ID_5278597281993560434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 288px; CURSOR: hand; HEIGHT: 219px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvtrhNLq-a3nUXSWqeZxdDNxXGkY_Ft28nsvAdtBBVGx1pNO9jwxV8BOK6SXX3mE04s02o07OBflHZOK4WOtZVw85ZVG3YkjXMWpUm6LshtuCuwMhmmf3A8pSr0FyKdxv9Gb-iBKKdYY/s320/peanut_brittle.jpg" border="0" /></a><br />Ingredients:<br />1 1/2 cups unsalted dry-roasted peanuts (about 7 1/2 ounces)<br />1 cup sugar<br />1/2 cup light corn syrup<br />Pinch of salt<br />1 tablespoon butter<br />1 teaspoon vanilla extract<br />1 1/4 teaspoons baking soda<br /><br />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.<br />Cooking times may vary slightly because of differences in microwave power.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnwNKOgg8Yqu3YDi2-X3YotOlaAyQa38T4VxCmdbFmRppRHSzd-qK6ZZGHD58hUy2g79sWVLF6P4-HwTZx8wHRsoZBDvssb4fc17f-rphrA7xKuYTwqGDgWB2bmSIvTQDreS9_5DSMLU/s1600-h/th_holidaydelights_merrychristmas.gif"><img id="BLOGGER_PHOTO_ID_5278597282436015474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 160px; CURSOR: hand; HEIGHT: 149px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnwNKOgg8Yqu3YDi2-X3YotOlaAyQa38T4VxCmdbFmRppRHSzd-qK6ZZGHD58hUy2g79sWVLF6P4-HwTZx8wHRsoZBDvssb4fc17f-rphrA7xKuYTwqGDgWB2bmSIvTQDreS9_5DSMLU/s320/th_holidaydelights_merrychristmas.gif" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com1tag:blogger.com,1999:blog-475287400717073698.post-70936497525403634392008-12-09T19:01:00.000-08:002008-12-09T19:06:02.951-08:00Creamy White Fudge~<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vyJcvWDcUqsm0sVWj2aHjKHYKclYJUTRmxt4EmH4esPsXCkUdUsstrb0d5YrkA6piLjo-BxwbeQTUH6czc81eNUHlnTuU-R8uujCjkwYGzdnFtnMN590zTFcF7J5ZosHqeMXimsMsDI/s1600-h/EBCreamyWhiteFudge.jpg"><img id="BLOGGER_PHOTO_ID_5277991581724361970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 175px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vyJcvWDcUqsm0sVWj2aHjKHYKclYJUTRmxt4EmH4esPsXCkUdUsstrb0d5YrkA6piLjo-BxwbeQTUH6czc81eNUHlnTuU-R8uujCjkwYGzdnFtnMN590zTFcF7J5ZosHqeMXimsMsDI/s320/EBCreamyWhiteFudge.jpg" border="0" /></a><br /><br /><div><br />Servings: Makes about 2 poundsServing Size: not available Nutrition: not available<br />Prep Time: 10 minutesCook Time: not available Total Time: not available ---><br /><br />Ingredients<br />1 1/2 pounds premium white chocolate or confectioners' coating<br />1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)<br />Dash salt<br />1 1/2 teaspoons vanilla extract<br />1 cup chopped nuts<br />Instructions<br />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.<br />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.</div></div><br />Happy Holiday Cooking. Lisa<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQ-NDwa-slH1Hl2RkGIE7ngS3Q-GONuZXKHO_ha00T9hR9GaGQEcAKsuXJiywpd6rqwGwkqJtsNkDUKREZUF8Zo0kO38cxh5F_R0V_NqL_U7zsfznjft3sQAFhDXqGFMOTIlMlbuBA7Y/s1600-h/th_ChristmasCookies.gif"><img id="BLOGGER_PHOTO_ID_5277991582643914962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 154px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQ-NDwa-slH1Hl2RkGIE7ngS3Q-GONuZXKHO_ha00T9hR9GaGQEcAKsuXJiywpd6rqwGwkqJtsNkDUKREZUF8Zo0kO38cxh5F_R0V_NqL_U7zsfznjft3sQAFhDXqGFMOTIlMlbuBA7Y/s320/th_ChristmasCookies.gif" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com1tag:blogger.com,1999:blog-475287400717073698.post-61311626369340997072008-12-03T18:17:00.000-08:002008-12-03T18:23:19.092-08:00Holiday Cocktail Meatballs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHM2bRLQt9w4nQ_KHuI6jOp9WkOr-MadnkOzHAbFu1OOnj4GLiXQRphE3wkO2PsrK3KAQf-MZK-Ohyphenhyphen2rZK-QVy_DK8vVEwCbnrLm9LSdtcfdZ_nvhIXzZSFShyphenhyphenb3rUZmLwF7EDArtmdY/s1600-h/123392.jpg"><img id="BLOGGER_PHOTO_ID_5275754689102785730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 140px; CURSOR: hand; HEIGHT: 140px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHM2bRLQt9w4nQ_KHuI6jOp9WkOr-MadnkOzHAbFu1OOnj4GLiXQRphE3wkO2PsrK3KAQf-MZK-Ohyphenhyphen2rZK-QVy_DK8vVEwCbnrLm9LSdtcfdZ_nvhIXzZSFShyphenhyphenb3rUZmLwF7EDArtmdY/s320/123392.jpg" border="0" /></a><br />Holiday Cocktail Meatballs<br /><br />INGREDIENTS<br />1 pound lean ground beef<br />1 egg<br />2 tablespoons water<br />1/2 cup bread crumbs<br />3 tablespoons minced onion<br /><br />1 (8 ounce) can jellied cranberry sauce<br />3/4 cup chili sauce<br />1 tablespoon brown sugar<br />1 1/2 teaspoons lemon juice<br />Add to Recipe Box<br />My folders:<br /><br /><br /><br />DIRECTIONS<br />Preheat oven to 350 degrees F (175 degrees C).<br />In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.<br />Bake in preheated oven for 20 to 25 minutes, turning once.<br />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<br />Happy Cooking. Lisa<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8DBu97F8h_1JrGPAoEfEJIRQM-BCi0wQFspWIh8ntMQMtCmKsEUG8UzuUVfT7kfDA2MJO1YGzJ3QlBAA1eIRYMHgPp6NWmqW1Up6bHQefGGwHaB4nzHJgWwVsn6PmGk67UIlsosYW1I/s1600-h/HAPPY+HOLI.jpg"><img id="BLOGGER_PHOTO_ID_5275754693303339954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 160px; CURSOR: hand; HEIGHT: 81px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8DBu97F8h_1JrGPAoEfEJIRQM-BCi0wQFspWIh8ntMQMtCmKsEUG8UzuUVfT7kfDA2MJO1YGzJ3QlBAA1eIRYMHgPp6NWmqW1Up6bHQefGGwHaB4nzHJgWwVsn6PmGk67UIlsosYW1I/s320/HAPPY+HOLI.jpg" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com1tag:blogger.com,1999:blog-475287400717073698.post-88333077797054749122008-11-19T12:05:00.000-08:002008-11-19T12:09:56.274-08:00Pumpkin Pie With Graham Cracker Crust~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbibyXGhbIDywUUDCl9B56zRXX9auwXGIF64gq9prHLtLDqqaWimrvUlnqBaVLRE2xeEsKoCh_3RlV04GNY_kTidfe1AKrVlkYQEBFe5yRie4OYGCc2V1yFopxTlPQXjEjEV1exN_Dfc/s1600-h/pumpkinpiegrahamcrust_129_n_lg.jpg"><img id="BLOGGER_PHOTO_ID_5270462756216719730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 216px; CURSOR: hand; HEIGHT: 216px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbibyXGhbIDywUUDCl9B56zRXX9auwXGIF64gq9prHLtLDqqaWimrvUlnqBaVLRE2xeEsKoCh_3RlV04GNY_kTidfe1AKrVlkYQEBFe5yRie4OYGCc2V1yFopxTlPQXjEjEV1exN_Dfc/s320/pumpkinpiegrahamcrust_129_n_lg.jpg" border="0" /></a><br /><div>Pumpkin Pie with Graham Cracker Crust </div><br /><div>POINTS® Value: 3Servings: 8Preparation Time: 10 minCooking Time: 65 minLevel of Difficulty: Moderate<br /><br />Our take on a Thanksgiving classic features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice.<br /></div><br /><br /><div>Ingredients<br />3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets<br />1 tbsp packed light brown sugar<br />2 tbsp unsalted butter, melted<br />2 large egg white(s)<br />1 large egg(s)<br />1/2 cup(s) dark brown sugar<br />1/4 tsp table salt<br />2 tsp pumpkin pie spice, or less to taste<br />1 cup(s) canned pumpkin<br />1/2 cup(s) fat-free evaporated milk<br />4 tbsp lite whipped topping<br /></div><br /><br /><div>Instructions<br />Position rack in middle of oven. Preheat oven to 350ºF.<br />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.<br />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. </div><br /><br /><div>Happy cooking<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrel1hkQhM_gyh-uiWHiaU6UNz32ro8oSFiUGBj_3_0SD4sPb3Kgb7OE3FZ7bKJxyTAjFGZjtIJc3Hxu-lcBA4YqaIn0bkdwvdqdirc8aqdK0MRXSPmrZGXFibRdYXKw1lyO6eFzUQ9U/s1600-h/lisa.jpg"><img id="BLOGGER_PHOTO_ID_5270462753201806210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 73px; CURSOR: hand; HEIGHT: 40px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrel1hkQhM_gyh-uiWHiaU6UNz32ro8oSFiUGBj_3_0SD4sPb3Kgb7OE3FZ7bKJxyTAjFGZjtIJc3Hxu-lcBA4YqaIn0bkdwvdqdirc8aqdK0MRXSPmrZGXFibRdYXKw1lyO6eFzUQ9U/s320/lisa.jpg" border="0" /></a>. </div></div>Anonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com0tag:blogger.com,1999:blog-475287400717073698.post-25441514687067153622008-11-18T19:20:00.000-08:002008-12-09T14:50:14.858-08:00Hot Chocolate Mix~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6f7KXgjIClU418oAOzHns6YQolm8DQXALTAS6sF21mnFzy4AjRKTKR3WZWiu2hN6clCaB5GdPICUg3ax9MP9H-cdeabtl4SLHrZdcmmZRrkt1RrBBxVnFEHJ7bDm7rzTensoxEDBi-w/s1600-h/hot-chocolate-de.gif"><img id="BLOGGER_PHOTO_ID_5270204320540807906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6f7KXgjIClU418oAOzHns6YQolm8DQXALTAS6sF21mnFzy4AjRKTKR3WZWiu2hN6clCaB5GdPICUg3ax9MP9H-cdeabtl4SLHrZdcmmZRrkt1RrBBxVnFEHJ7bDm7rzTensoxEDBi-w/s320/hot-chocolate-de.gif" border="0" /></a><br />Hot Chocolate Mix<br />3/4 cup(s)<br />quality unsweetened cocoa, such as Valrhona<br />6 ounce(s)<br />quality semisweet chocolate, chopped<br />1/4 cup(s)<br />sugar<br />2 tablespoon(s)<br />sugar<br />1 1/2 tablespoon(s)<br />cinnamon<br />1 1/2 tablespoon(s)<br />pure vanilla extract<br />1 teaspoon(s)<br />ground nutmeg<br />1/2 teaspoon(s)<br />ground clove<br /><br />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.<br /><br />COOKING INFO<br />Serves<br />18<br /><a href="javascript:servingSize(1);"></a><a href="javascript:servingSize(-1);"></a><br />Yield<br />About 2 1/4 cups<br />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.<br />NUTRITIONAL INFORMATION (per serving)<br />Calories<br />95<br />Total Fat<br />5g<br />Saturated Fat<br />--<br />Cholesterol<br />--<br />Sodium<br />4mg<br />Total Carbohydrate<br />17g<br />Dietary Fiber<br />7g<br />Sugars<br />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 :) LisaAnonymoushttp://www.blogger.com/profile/01013538467052539566noreply@blogger.com2