Tuesday, July 31, 2012

Bread and Butter Pickles

This recipe is from my Aunt Shirley. It is very easy to make and they taste great. I have been making them for many years.

Bread and Butter Pickles
Shirley Blair

1 gallon (plus a few more) sliced cucumbers
 2 cups sliced onions
1 t. turmeric
1/2 t. celery seed
1/2 cup canning salt
4 cup sugar
2 T. mustard seed
3/4 qt. white vinegar

Wash cucumbers; do not peel.  Slice cucumbers with onions; mix with salt.  Place weighted plate on them and let stand at least 3 hours.  Drain off juice and pour sugar, mustard, celery seed and turmeric and vinegar over.  Place on low heat and bring to a slow boil.  Put in jars and seal.  Beth does hot water bath for 15 minutes.
Makes 6 qts.

Monday, July 30, 2012

Amish Baked Oatmeal II

This oatmeal is very easy to make and tastes great! We sprinkled cinnamon over the top before baking. We have made this 2 times and it warms up very nicely.

Amish Baked Oatmeal  II
By Shari2  on http://www.food.com

Servings: 6   WW points plus  6.5

1 1/2 cups quick-cooking oatmeal
1/2 cup sugar
1/2 cup milk
1/4 cup melted butter or 1/4 cup margarine
1 eggs
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees.   Grease a 13 x 9 x 2 baking pan.     

Combine all ingredients together.    Spread in prepared baking pan. This will be thin.

Bake for 25-30 minutes or until the edges are golden brown. Immediately spoon into a bowl or on a plate. Top with warm milk, fresh fruit or brown sugar if desired.

Sunday, July 29, 2012

M & M cookies

I think I found this recipe on Taste of Home bulletin board. I used a small cookie scoop to form the cookies. These turned out just like bakery cookies---soft and chewy. We loved these. They freeze well!

·        M & M Cookies

1 cup Crisco (vegetable shortening)
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon water
2 eggs
2 cups + 4 tablespoons flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M and M plain candies

Blend Crisco and sugars. Beat in vanilla, water, and eggs. Sift remaining
dry ingredients together and add to the sugar and egg mixture. Mix well.
Stir in M and Ms. Drop from teaspoon onto ungreased cookie sheet.

Bake at 375 degrees F for 10-12 minutes or until golden brown. For additional color,
press extra M and Ms into cookies before baking. Makes 6 dozen 2 1/2 inch

Saturday, July 28, 2012

Chocolate Quesadilla

This is a fun little treat that is super easy to make.  Perfect for those days you just need a little bit of chocolate!

Chocolate Quesadilla
Serves 1

One soft taco size flour tortilla
1/2 tbsp sugar
1/4 tsp ground cinnamon
2 tbsp semi chocolate chips

Spray saute pan with Pam. Mix together sugar and cinnamon.

Place tortilla on pan, pour chocolate chips on half of the tortilla. Sprinkle cinnamon mixture on top of chocolate chips and fold tortilla in half, to cover ingredients.

Cook over medium heat about 2 minutes per side, or until tortilla is golden brown and chocolate has melted.

Cut into four small wedges and enjoy!

Friday, July 27, 2012

Bar-B Que Chicken

This is a quick and easy meal to put in the crockpot and not have to worry about! It can easily be doubled or tripled. I started making this many years ago.   We like the flavor of the onions after cooking in the ketchup and coke!

Bar-B-Que Chicken

4 bone in chicken breasts no skin

1 cup ketchup

1 can Coke or Pepsi - NOT DIET!!!!!!!!!!!!!!!!

1 large slice sweet white or yellow onion.

Put chicken in crockpot. Top with sliced onion. Cover with ketchup, then pour Coke over the top. Cook on low 6 hours.

 Serves 4

Thursday, July 26, 2012

Lemon Coolers

I wanted to make Lemon cookies to take to my uncle Phil for their 50th anniversary. He LOVES lemonade cookies. I decided to make a variety of cookies to take to him. This recipe only made 20 cookies, so they are perfect if you need a small batch.

Lemon Coolers
Lorijean on Taste of Home BB

1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening (I used butter)
1 egg
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour *put 2 T cornstarch in 1 c measuring cup and add all purpose flour to make 1 cup cake flour
1 1/2 teaspoons baking powder
1 tablespoon fresh lemon juice 
1 teaspoon of lemon zest

Lemon Powdered Sugar
1 cup powdered sugar
rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix
1 teaspoon grated lemon zest

Preheat oven to 325 degrees.
Cream together sugars, butter, egg, vanilla, and salt in a large bowl. Add the flour, baking powder and 1 teaspoon of lemon zest. Add 1 tablespoon of lemon juice and zest and continue mixing until dough forms a ball.
Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet (I used parchment-lined baking sheets). Bake for 20-22 minutes or until cookies are light brown.
As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix and 1 teaspoon of lemon zest in a large plastic bag and shake thoroughly to mix. When the cookies are removed from the oven and while they are hot, add 4 or 5at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.

Wednesday, July 25, 2012

Honey Garlic Meatballs

We made 1/2 this recipe and made 20 meatballs---5 meatballs was 1 serving as a meal. The girls LOVED these and there was plenty of sauce. Will make these again--maybe as appys for a football party!

Honey Garlic Meatballs

2 lbs lean ground beef
1 cup bread crumbs
2 eggs
1/4 cup skim milk
1 tsp salt
1 tsp pepper
2 TB dried onion flakes
1/2 tsp ginger
1 tsp garlic powder

2 TB butter
12 cloves of garlic, pressed
1 1/2 cups ketchup,
1/2 cup lite soy sauce
1 TB hoisin sauce
3/4 cup of honey (one small bear)
1 tsp red pepper flakes or more to taste

Preheat oven to 400 degrees. Line cookie sheets with foil and then spray with cooking spray. For this party sized recipe, you will need 3 large sheet pans.

Combine salt, pepper, breadcrumbs, onion flakes, garlic powder, ginger, and milk into a large bowl. Stir and let sit for 5 minutes. Add eggs and ground beef.

Roll meat mixture into 1/2 ounce balls. I use a pampered chef small scoop to portion them out .

Bake for 20 minutes at 400.
Melt the butter in a large skillet; saute garlic until tender. Combine ketchup, honey, hoisin, red pepper flakes and soy sauce; add to skillet. Bring to a boil. Reduce heat and simmer, covered, about 5 minutes. Add meatballs. Simmer, uncovered, until the sauce thickens and the meatballs are lightly glazed.

I cook the meatballs and make the sauce. In a very large bowl I toss the balls with the sauce and then transfer to a crockpot and turn on low to keep warm.

5 ball serving- (18 servings)
Calories 205.2 Protein 12.8 Carbs 22.7 Fat 7.1 .5 Fiber
5 Points Plus

3 ball appetizer serving (30 Servings)
Calories 123.1 Protein 7.7 Carbs 13.6 Fat 4.3 Fiber .3
3 Points Plus

Serving Size: 30

Tuesday, July 24, 2012

Peanut Butter Cup Blondies

I had spur of the minute company and had all the ingredients to make this recipe. It was a super HIT! Everyone loved this recipe. It only makes a 9 x 9 pan, but they are very RICH bars. Cut them small and enjoy!

Peanut Butter Cup Blondies
Makes 20 ( 4 points + )

1-¼ c. flour
1 c. sugar
½ tsp. baking powder
¼ tsp. salt
⅓ c. creamy peanut butter
¼ c. butter, melted and slightly cooled
2 T. 2% milk
1 tsp. vanilla
2 eggs
¼ c. mini chocolate chips
4 ( 0.75 oz) peanut butter cups, coarsely chopped

Preheat oven to 350 and spray a 9" square baking pan with nonstick spray.

Stir together flour with next three ingredients. In a separate bowl, whisk together peanut butter with next four ingredients (through eggs). Add flour mixture to peanut butter mixture and stir until combined. Stir in chocolate chips. Spread in baking dish and top with chopped peanut butter cups. Bake for 19 minutes or until a toothpick inserted near the center comes out with moist crumbs clinging. Cool in pan on a wire rack.

Monday, July 23, 2012

Ginger Sesame Chicken

Everyone liked this chicken and the sauce. It was very easy to make and we served it over white rice.

Ginger Sesame Chicken

2 T sesame seeds
1 T water
1 T low sodium soy sauce
1 T light maple syrup
1 T dry wine (Beth omitted this)
1 t fresh ginger root, minced
1/2 t five spice powder Beth used a pinch of all these cinnamon, cloves, peppercornfennel seeds
2 T flour
1/2 t salt
1/4 t black pepper
1 lb raw boneless skinless chicken breast, cut into bite-sized pieces
2 t sesame oil
3 c cooked brown rice – optional*

1. In a large skillet over medium-high heat, brown the sesame seeds until lightly toasted (2-3 minutes), shaking the pan frequently. Remove toasted seeds from heat and transfer to a dish. Set skillet aside for use in step 4.
2. In a small bowl, combine the water, soy sauce, maple syrup, wine, ginger and five spice and stir together.
3. Place the flour, salt and pepper in a Ziploc bag and shake to mix. Add the chicken pieces and seal. Shake until chicken pieces are thoroughly coated.
4. Add the sesame oil to the large skillet and bring to medium-high heat. When oil is hot, add the chicken pieces and cook through, flipping the chicken to brown on all sides (about 15 minutes). Pour the sauce mixture from step 2 over the chicken and stir to coat. Cook for a few more minutes until sauce is thickened and coating chicken. Add toasted sesame seeds to chicken and stir to coat (or sprinkle seeds over top of each serving). Split chicken into four servings and serve over rice if desired.

Yields 4 servings. Weight Watchers Points Plus: 5 per serving without rice, 9 P+ with ¾ cup rice per serving* (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving (without rice) from myfitnesspal.com: 200 calories, 6 g carbs, 8 g fat, 26 g protein, 1 g fiber
Nutrition Information per serving (with rice) from myfitnesspal.com: 362 calories, 39 g carbs, 9 g fat, 29 g protein, 4 g fiber

Sunday, July 22, 2012

Skinny Texas Cheese Fries

These fries were very easy to make and tasted great. We did serve them with the buttermilk ranch dressing from a few days ago. Will make these again for sure.

Skinny Texas Cheese Fries
2 • Serving Size: 1/2 • Old Points: 6 pt • Points+: 7 pt
259 • Fat: 12.3 g • Protein: 10.1 g • Carb: 29 g • Fiber: 2.9 g • Sugar: 1.4 g
590.5 mg (without salt)

2 medium potatoes (2/3 lb total), yukon gold or russet, washed and dried (skin on)
2 tsp olive oil

1 tsp smoked paprika

1/4 tsp chili powder

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp cumin

coarse salt and fresh cracked pepper

1 slice center cut bacon, cooked & finely chopped

1/3 cup sharp shredded cheddar cheese

2 tbsp diced scallions

1 tbsp sliced pickled Jalapeno (jarred on canned)

Preheat the oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.

Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt and pepper). Toss to coat.

Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness this may require more or less time).

Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 minutes, or until the cheese melts. Serve with low fat buttermilk ranch dressing.

Saturday, July 21, 2012

Stuffed Peppers

We needed a fast lunch recipe on a day we were canning. We used fresh from the garden peppers. This was the first time I had ever made stuffed peppers and will NOT be the last. They were perfect. I think it was because we boiled the peppers first!

Stuffed Peppers

6 large green peppers
1 lb ground turkey (or ground beef)  Beth used beef
2 tbsp chopped onion
1 cup cooked rice
1 tsp salt
1/8 tsp garlic salt
1 can (15 oz) tomato sauce

Preheat oven to 350 F

Cut thin slice from stem of each pepper; remove guts and rinse.  Cook peppers 5 minutes in enough boiling water to cover, drain

Cook and stir onion and turkey or beef in skillet until beef is light brown; drain.  Stir in rice, salt, garlic salt, and 1 cup tomato sauce; heat though.

Stuff each pepper with beef mixture; stand upright in greased 8x8x12 baking dish

Pour remaining sauce over peppers.  Cover and bake 45 minutes.  Uncover, bake 15 minutes longer


Number of Servings: 6

Friday, July 20, 2012

Microwave Popcorn in a brown paper bag

Kathleen found this recipe in a few different places on the internet. She has been making it daily! It is fast and easy and fat free!

Microwave Popcorn in a brown paper bag
3 T popcorn kernels
1 brown lunch sack
Put popcorn in the bag and fold the end of the bag over 2 times.  Set microwave for 2 minutes, but watch it.  Add butter or your favorite seasonings and enjoy!

Thursday, July 19, 2012

Pecan Pie Muffins

We have made these two times already and LOVE them. They are super easy to make. The first time we made 19 muffins and they were thin, but chewy. This past time, I just made 12 muffins and they were taller and lighter. Don says he likes the thinner ones better. You decide!

Pecan Pie Muffins
Source: River Road Recipes IV

1 cup packed brown sugar
1 cup chopped pecans
1/2 cup flour
2/3 cup butter, melted
2 eggs

Mix the brown sugar, pecans and flour in a bowl. Whisk the butter and eggs in a
bowl until blended. Pour the butter mixture into the brown sugar mixture and
stir just until moistened. Fill greased or paper lined miniature muffin cups 2/3
full. Bake at 350 for 20 to 25 minutes or less. Serve warm. Makes 2 to 2 1/2
dozen muffins.

This is like biting into a pecan pie when you eat these muffins,
a welcome change from the usual banana nut bread. A basket full of these warm
muffins makes a wonderful gift for a friend.

Wednesday, July 18, 2012

Nell Wilson's Famous Pickled Peppers

My garden has been producing quite well and I have been so excited to get back into canning. We love jalapenos on nachos and with other Mexican food. These are super easy to make. Just make sure you wear rubber gloves. I have been using my mandolin to slice everything from cucumbers to onions and also the peppers. I did NOT take the seeds out and used splenda this year.   This many peppers makes 6 pints of pickled peppers!

Nell Wilson's Famous Pickled Peppers

Recipe by: Rita Heikenfeld, cooking teacher for The Great Indoors

Sterilizing Jars:

Wash jars and lids, then place in big bot covered with water. Bring to a boil and boil 15 minutes. Keep in hot water until you’re ready to fill them.(Beth has them hot in the dishwasher) Meanwhile, make brine and prepare peppers:


6 cups clear vinegar, 5% acidity
2 cups water
2 cups sugar (see notes below )

Place brine ingredients in non-reactive pan, like Calphalon or stainless steel, both of which are available at The Great Indoors. Bring to a boil.

To Prepare Peppers:

Wash. Leave whole with a slit down the center, or cut into slices as desired. I like to remove seeds if I slice them, but this is optional. Remember the membrane that the seeds are attached to is the hottest part of the pepper, and the seeds are the second hottest part. Place peppers in sterilized, hot jars, packing tightly. Pour boiling brine over, covering peppers. Add seasonings, such as garlic, bay leaf, slices of sweet bell, herbs, etc. as desired, or leave plain. Seal and let cool away from drafts. Store away from heat and light. No need to process these as the vinegar, if you use 5%, keeps bacteria out. That’s all there is to this wonderful pickled pepper recipe. Making your own is so easy and much more crisp and tasty than the store-bought variety. If you like, chill in refrigerator before serving.

*Now I usually don’t add 2 cups sugar; I’ll start out with half a cup, taste the brine, and go from there. If you have extremely hot peppers, though, the 2 cups of sugar is not too much.

*And if you like, eliminate the sugar altogether, or use Splenda, a heat-stable sugar substitute which is natural.

Beth’s notes.  Made in 2003 and 2005….added clove of garlic and pickling spice.  Made in 2012 with a scant cup Splenda.  I cut the peppers with a mandolin--wearing rubber gloves.  I also processed the peppers in a hot water bath for 5 minutes.  Yield 6 pints with one batch of brine.

Tuesday, July 17, 2012

Low-Fat Buttermilk Ranch Dressing

We made this salad dressing and the girls used to as a dressing and also as a 'dip' for cheesy fries. Very very good! It does get thicker as it sits.
Low-fat Buttermilk Ranch Dressing
Gina's Weight Watcher Recipes
Servings: 13 • Size: 1/4 cup • Old Points: 1 pts • Points+: 1 pts
3/4 cup fat free sour cream
3/4 cup fat free Greek yogurt
1/3 cup Hellman's light mayonnaise
1 tsp garlic powder
1 tsp onion powder
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
1 tsp salt
freshly ground pepper
1-2 tbsp white balsamic vinegar (we used 1 T)
2 cups 1% low fat buttermilk (We only used 1.5 c)
In a small bowl or large measuring cup, combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.
Stir in the white balsamic vinegar; then buttermilk.  Adjust seasonings to taste.

Monday, July 16, 2012

Barbecue Meatloaf

This was a very tasty meatloaf and easy to put together as well. We all liked it and will make it again.

1 pound ground round
1/2 cup barbecue sauce, divided
1/4 cup frozen chopped onion, pressed dry
1/4 cup Italian-Seasoned dry breadcrumbs
2 large egg whites
1/4 teaspoon pepper

1. Preheat oven to 375°F

2. Combine meat, 1/4 cup barbecue sauce, onion, breadcrumbs, egg whites, and pepper in a large bowl; stir well.

3. Shape mixture into a 7x5" loaf on a rack in a roasting pan. Spread remaining 1/4 cup barbecue sauce over loaf. Bake at 375°F for 25 minutes or to desired degree of doneness.

Yield: 4 servings. Points:5  Points + 6.6

Sunday, July 15, 2012

Skinny Oreo Dip

The girls made this to take to a Bible Study get together one night. They really liked it. They served it with graham crackers but I think Vanilla Wafers would be good with this, too.
Skinny Oreo Dip
Weight Watchers Points (Old): 2
Weight Watchers Points (PointsPlus): 3
1 package Instant Oreo Pudding Mix (Jell-O Brand)
2 Cups Skim Milk
Cool Whip (to taste — and feel free to sub whipped cream or omit entirely)
1 Graham Cracker (for crumbling)
Graham Crackers for dipping

Combine Oreo Pudding mix with 2 cups cold milk and stir. Once it begins to solidify, refrigerate for 30 minutes.

Take out and spoon/pour Oreo Pudding along one side of a long dish.

Spoon/pour whipped cream or cool whip along the other side of the dish.

Use a spoon to glide back and forth, mixing them slightly into each other but not entirely.

Crumble one graham cracker on top and use the rest for dipping!

Saturday, July 14, 2012

Caramelized Blueberry Almond Coffee Cake

The girls made this for breakfast one morning. They used half whole wheat flour and have white. It was a bit dense, but I think with all white flour it would have been a little lighter. It is NOT a sweet cake, so the girls put some sugar free vanilla coffee syrup over top and liked it much better. It is filling!

Caramelized Blueberry Almond Coffee Cake

Points: 4 Weight Watchers PointsPlus
Servings: 8
Serving Size: 1/8 of cake
Nutritional Info: 164 calories, 4.1 g fat, 27.2 g carbohydrates, 4.8 g fiber, 7.1 g protein

2 cups of whole wheat flour (or 1 cup of white flour and 1 cup of whole wheat)
1 whole egg
1/2 tsp baking powder
1/4 cup splenda sugar blend
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 cup of blueberries
1/3 cup chopped almonds
1 cup low fat buttermilk
1 tsp vanilla extract

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl, combine all of the dry ingredients and mix together removing any clumps. In another bowl, whisk together the egg, buttermilk, and vanilla. Slowly stir the wet and dry ingredients together until mixed. Try not to overmix or the cake will become tough.

3. Gently fold in half of the blueberries and almonds.

4. Pour everything into a round cake pan. Sprinkle the remaining blueberries and almonds on top.

5. Bake for 30-35 minutes until a toothpick comes out clean. Enjoy!

Friday, July 13, 2012

Basil Recipes

I planted 3 basil plants in my garden and they have just taken off!  We have made many batches of Pesto and frozen them for this winter.  I found these recipes on line and we made them all one day.  Kathleen has used the butter over popcorn.  We will use the puree in breads and other chicken recipes.

Basil Butter

1 stick butter, softened
1 or 2 cloves garlic, minced
1 tsp. lemon juice
1/4 tsp. salt
pepper to taste
1 tablespoon finely chopped basil
Cream butter, beat in garlic and lemon juice. Mash in basil; season with salt and pepper. Place bowl in refrigerator to firm butter. For a nice, simple appetizer use room temperature butter on grilled pieces of  baguette or French bread

Basil Puree

4 tablespoons olive oil
8 cups washed and dried basil leaves

Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled chicken or fish, stirred into soups or mixed with sun dried tomatoes and broiled on bread.

Roasted Garlic and Basil Salsa
4 ripe tomatoes, cut into sections
2 tablespoon olive oil
4 cloves of garlic
1 tablespoon honey
2 sweet green peppers
2 jalapeno peppers or other hot peppers
2 tablespoon
fresh lime juice
1 cup torn fresh basil leaves
1/4 of a sweet onion, chopped
Preheat the broiler or grill, Place the halved peppers and tomatoes on a baking sheet and broil until they blacken. You can do the same thing by placing them on a grill. Place the unpeeled garlic in a foil pouch (doubled) and drizzle with the olive oil. Either bake in the oven at 300 degrees for 30 minutes or cook on the grill, turning the foil pouch as it cooks. Meanwhile remove the peppers from the oven and place them in a bowl and cover with plastic or place them in a Ziploc bag and seal. Allow to cool to room temperature. Peel skin off of blackened vegetables and discard. Dice into one inch pieces. Once your garlic is cooked, slit the ends of the cloves, and smush out the garlic into the bowl with the peppers. Add the remaining ingredients. Add salt and pepper to taste. This salsa may set out for a couple hours at room temperature to join the flavors, or you can refrigerate for 2-3 days.

Thursday, July 12, 2012

Spicy Black Bean Burgers

While Jenna was at college, she fell in love with a veggie burger. We came across this recipe a few weeks ago and we decided to try it. She LOVED it. It is cheap to make and can be make on the George Foreman grill, so can be made in a college dorm. She put provolone and avocado on it.   Don added horseradish sauce to kick it up a notch.

Spicy Black Bean Burgers

16 oz can black beans, rinsed and drained
1/2 red bell pepper, cut into 2 inch pieces
1/2 cup chopped scallions
3 tbsp chopped cilantro
3 cloves garlic, peeled
1 jumbo egg
1 tbsp cumin
1/4 to 1/2 tsp kosher salt
1 tsp hot sauce
1/2 cup quick oats (use gf oats for gluten free)

Dry the beans well after washing, extra moisture keep the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty.

In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices. Then stir into mashed beans.

Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)
Freeze at least 2 hours before cooking or keep frozen until ready to cook.
Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.
If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.

4WW points plus

Wednesday, July 11, 2012

Watermelon and Strawberry Lemonade

I found this recipe and Kathleen made it a few weeks ago. She LOVED it --and shared some with Don, too! We did freeze the watermelon and used frozen strawberries. She also used Sprite, since we had it. We have a smoothie maker, so made this and froze the extra. Living in TX, I think this will be a weekly drink. We will try using Splenda the next time we make it and diet soda.

Watermelon and Strawberry Lemonade

8 cups cubed and seeded watermelon
1 cup strawberries, halved
1/2 cup fresh lemon juice
1 cup white sugar
2 cups water
(you may substitute Sprite or 7-up instead of water)

Combine all the ingredients and blend until it is smooth.  A fun trick I have learned, is to cube the watermelon and freeze it ahead of time. Then you have a tiny bit of a slushy feel - my favorite!!

Tuesday, July 10, 2012

Individual Oreo Turtle Cheesecakes

I doubled this recipe and got 19 cheesecakes. Everyone LOVED these! I used Smuckers ice cream topping and put it on after I got to church. I made these for breakfast treats for Sunday School. They were super easy to make and tasted like they took a long time to make!

Individual Oreo Turtle Cheesecakes
yield: 9-12 cheesecakes

12 Oreo Cookies
1-8oz. package cream cheese, at room temperature
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup chopped pecans
1/4 cup mini chocolate chips
1/2 cup store bought caramel sauce {use your favorite brand}

Preheat oven to 325 degrees. Line a muffin tin with paper liners. Place one oreo cookie in the bottom of each tin and set aside.
In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg and vanilla. Scrape sides and whip again until there are no lumps. Spoon cheesecake batter over oreos evenly. Depending on how deep your muffin tins are, you should get anywhere from 9-12 individual cheesecakes. Top with pecans and mini chocolate chips. Bake 15 minutes or until completely set. Bring to room temperature. Remove paper liners carefully and refrigerate until cold. To serve, place on serving platter and top with caramel sauce.

Tips from reviewers:   double filling—get 20 or more……melt caramels for a thicker topping

Monday, July 9, 2012

Cherry Almond Coffeecake

I made this for Sunday School treats in June. Everyone really liked it. I added 1/2 tsp almond flavoring to the batter and 1/2 tsp of almond flavoring to the glaze. I also ran a knife through the batter to swirl the cherry pie filling into the batter. I will make this again.

Cherry Almond Coffeecake

1 cup sour cream
1/4 cup water
3 eggs
1 (18.25 ounce) package white cake mix
1 (21 ounce) can cherry pie filling
1/4 cup sliced almonds
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 dash vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan.
Mix sour cream, water and eggs. Stir in cake mix until moistened. You will notice the batter will be lumpy. Spread into pan. Drop pie filling by large spoonfuls onto batter.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze.
To Make Glaze: Mix confectioner's sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake.