Friday, January 31, 2014

Crock Pot Sweet and Sour Garlic Chicken

I put this in the crock pot before church on a Sunday. It was falling apart tender by lunch time. We really liked this one and will be making it many times.


Crock Pot Sweet and Sour Garlic Chicken
http://www.laaloosh.com

2lbs skinless, boneless chicken breasts (cut into 6 fillets)
1/2 cup brown sugar
1/2 cup white vinegar
1/4 cup diet lemon lime soda Beth used diet Mountain Dew
1/4 cup reduced sodium soy sauce
6 garlic cloves, minced
2 tbsp cornstarch
Salt and pepper to taste

1. Salt and pepper chicken breasts and place in slow cooker.

2. In a medium sized bowl, whisk together remaining ingredients (all EXCEPT the cornstarch), and pour over chicken.

3. Cook on low for 6 hours.
4. Remove chicken from slow cooker and pour all the leftover sauce into a medium sized sauce pan, and set over medium high heat.

5. In a very small bowl, mix together the cornstarch with two tablespoons of water. Then, add that into the sauce. Bring to a simmer, and stir continuously until sauce begins to thicken, about 3 minutes. Remove from heat and let sit for about 1-2 more minutes as the sauce will thicken more as it cools.

6. Pour sauce over chicken and serve.







Entire recipe makes 6 servings
Serving size is 1 chicken fillet with sauce
Each serving = 6 Points +



PER SERVING: 241 calories; 2g fat; 20g carbohydrates; 31g protein; 0g fiber

 

 

Thursday, January 30, 2014

Apple Snack Squares

I have a cake recipe that is similar to this, but a bit different. These bars are a bit firmer and stay together like a bar should. These were very good!


APPLE SNACK SQUARES
The Best of Country Cooking 1999


2 c. sugar
2 eggs
3/4 c. vegetable oil
2 1/2 c. self-rising flour*
1 tsp. cinnamon
3 c. diced, peeled tart apples
1 c. chopped walnuts
3/4 c. butterscotch chips

In a bowl, combine sugar, eggs and oil; mix well. Stir in flour and cinnamon (batter will be thick). Stir in apples and nuts. Spread into a greased 13x9x2" pan. Sprinkle with chips. Bake @ 350 degrees for 35-40 minutes or until golden and a toothpick inserted near the center comes out clean. Cool before cutting. Yield: 2 dozen.

*NOTE: As a substitute for each cup of self-rising flour, place 1 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup. Add all-purpose flour to =1 cup.

Wednesday, January 29, 2014

Chocolate Fudge Oatmeal Cookies

Jenna made these one afternoon.  They are easy to put together and taste great!

Chocolate Fudge Oatmeal Cookies

1/2 cup (1 stick) butter
1/2 cup canola oil
1 3/4 cups granulated sugar
2 eggs
2 tsp. vanilla

1 1/2 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
3 cups oats

Heat oven to 350 degrees. Beat butter, oil and sugar until light and fluffy; blend in eggs and vanilla. Mix in flour, cocoa, baking soda and salt. Stir in oats (batter will be stiff).

Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 minutes or until set; cookies will be slightly moist in center. Do NOT over bake!

Tuesday, January 28, 2014

Greek Spaghetti Squash Salad

This was delicious! I used grape tomatoes since that was what I had on hand. I also used black olives. An excellent side dish and I LOVED it heated up, too!



Greek Spaghetti Squash Salad

(NCBeaches)

Yield: 8 servings (serving size: 1 1/4 cups) 2 pts

1 (3-pound) spaghetti squash
5 cups chopped plum tomato
1 cup (4 ounces) crumbled reduced-fat feta cheese
1 cup chopped seeded cucumber
1 cup green bell pepper strips
1/4 cup vertically sliced red onion
1/4 cup chopped pitted kalamata olives
3 tablespoons sherry or red wine vinegar
2 tablespoons chopped fresh or 2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Pierce squash with a fork; place on paper towels in microwave. Microwave at high 15 minutes or until tender. Let stand 10 minutes. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands.

Combine cooked squash and next 6 ingredients (through olives) in a large bowl; toss well. Combine vinegar and remaining ingredients, stirring with a whisk. Add to squash mixture, tossing to coat. Cover and chill.

CALORIES 100
FAT 4.1g
FIBER 1.5g

Monday, January 27, 2014

Apple Rolls

Since I had a bunch of apples, I thought this would be a great recipe. I think instead of using Crisco, like I did, next time I will use cold butter and cut it in as for a pie crust. This had great flavor, but was very difficult to roll since I used room temperature shortening.


Apple Rolls
2angelwings on Taste of Home bb


2 cup flour
3/4 cup shortening
1/3 cup water
dash of salt
5 to 6 apples, peeled, cored, and finely chopped
2 cup sugar
2 cup water
1 stick butter
2 tsp. cinnamon

Mix the flour, shortening, water and salt as for a pie crust. Roll out dough into rectangle. Spread apples on dough and roll up, starting at long side. Seal edges. Cut in 3/4" slices. Place in 9x13" pan.

Mix the sugar, water, oleo and cinnamon and bring to a boil.

Pour over rolls and bake at 375 for 1 hour

Sunday, January 26, 2014

Orange Brownies

I have never met Carol on the Taste of Home bulletin board, but she is a trusted recipe buddy.  I have never tried a recipe that she has posted that we didn't love.  This one did not disappoint.  Don gave them 2 thumbs up!

Orange Brownies
Carol on Taste Of Home BB

1 c. butter, softened
1 1/2 c. granulated sugar
4 large eggs
2 tsp. pure orange extract
Grated zest of 1 large orange, reserving 1 tsp. for the glaze
1 1/2 c. all-purpose flour
1 tsp. salt

GLAZE:

1 c. confectioners’ sugar
2 Tbsp. orange juice
1 tsp. grated orange zest

Preheat oven to 350 degrees. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges, and spray with nonstick cooking spray. Set pan aside.

For the brownies, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the orange extract and zest.

In another bowl, whisk together the flour and salt; add to the creamed mixture and beat until combined.

Spread the batter evenly in the prepared pan. Bake @ 350 degrees for 25-30 minutes, or until light golden brown and a toothpick inserted in the center comes out clean. 

Remove from oven and immediately pierce the entire top of the brownies with a fork. A meat fork works great for this. 

For the glaze, combine the confectioners' sugar, orange juice and the 1 tsp. reserved orange zest in a small bowl, stirring until smooth. Pour the glaze evenly over the warm brownies. Cool completely before cutting.

Using the excess foil, lift the brownies from the pan to a cutting board; peel the foil away from the sides of the bars. Cut into squares. Makes 24.



Saturday, January 25, 2014

Personal Sized Baked Oatmeal with Individual Toppings

Jenna made these so we can have a quick breakfast.  She added chocolate chips to some, pecans to others and butterscotch chips to some.  They are very tasty and a little dense because of the applesauce and banana.  I really like them!

Personal Sized Baked Oatmeal with Individual Toppings

http://www.sugarfreemom.com
2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or use ½ cup honey or ¼ c sugar or sugar sub Beth used splenda
5 cups, Old Fashioned rolled oats
¼ cup flaxseed meal* Beth did not use
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk (Beth used 2 %)
Optional toppings: raisins, walnuts, chocolate chips Beth used pecans, chocolate chips and butterscotch chips


1. Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean.
8. Cool and enjoy or freeze them in gallon freezer bags.

Nutrition Info without toppings:

Servings: 24* Calories for one: 107* Fat: 3g* Cholesterol: 19mg* Sodium: 121mg* Fiber: 4g* Sugars: 3g* Carbs: 17g* Protein: 4g* Points+: 2*

Nutrition Info (without toppings)

Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 161mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g*
Using the Weight Watchers Recipe Builder Points+: 3*
Beth got 31 muffins and figured them to be 2 points plus
 

 

Friday, January 24, 2014

Chili Roasted Potatoes

These were easy to put together and quite tasty. We added garlic and onions.

Chili Roasted Potatoes

serves 8 (5 points +)
 
3 lbs. Yukon Gold Potatos, cut into 1" pieces
1/4 c.. olive oil
2 tsp. chili powder
Kosher salt and pepper to taste
1 tsp. dried thyme
minced onions Beth's addition
minced garlic Beth's addition
 
Toss all ingredients together and transfer to a large baking dish coated with cooking spray. Bake at 400 for 30-40 minutes, stirring once half-way through.

Thursday, January 23, 2014

Weight Watchers Parmesan Chicken Breast

Jenna made this for dinner on my first day back to school.  The chicken was moist, tender and YUMMY!

Weight Watchers Parmesan Chicken Breast
added by Betty Warren on http://www.justapinch.com/
 
4  4 oz boneless skinless chicken breasts
1/2 c grated parmesan cheese
1/2 c progresso italian bread crumbs
1/2 tsp paprika
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp ground black pepper

1. Preheat oven to 400 degrees. I prefer to tenderize my chicken breast with a mallet so they wont be so thick, so I make them into a cutlet.
2. Put all dry ingredients in to a container and mix well. Pour onto a plate and coat each breast (both side) and put in single layer in casserole dish or cookie sheet. Bake at 400 for about 20 to 25 minutes or until chicken is done ( dont over cook or they will be dry)
3. Points Plus: 4- 4 oz breast- 16 points  plus Parmesan cheese- 6 points plus bread crumbs -6 points all other ingredients are 0 points total 28 points or 8 points each serving

Wednesday, January 22, 2014

Magic Cookies

I had copied this recipe by hand from somewhere not too long ago.  I thought they would be a fun treat.  Jenna made them for me and used red and dark chocolate chips.  We did have to bake them longer--maybe because we had two pans in at once.

Magic Cookies

1 box cake mix--any flavor Beth used Butter Pecan
2 eggs
1/3 c oil

Mix all ingredients together.  Roll into balls and place on greased cookie sheet.

Bake at 350 for 9-12 minutes. We had to bake these for 22 minutes!

Can add chocolate chips, or other baking chips.

Tuesday, January 21, 2014

Bobby's Lighter Tastes Like Lasagna Soup

This was another soup we made during the 'polar vortex'.  This is so very good and we had all the ingredients on hand.

Bobby's Lighter Tastes Like Lasagna Soup
Poster: donna1408


2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed Beth used lean ground beef
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles Beth used regular noodles
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)
Directions

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage(or hamburger), onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information (Per Serving):
Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Servings: 8 cups

Points Plus Value = 3

Monday, January 20, 2014

Potato Soup

Jenna and I made this during the cold snap here in Texas.  It was easy to put together and very tasty!

Potato Soup
Adapted from http://tastesofwonderful.blogspot.com


1 - 30oz. package of frozen Southern Style hashbrowns (0 fat)
3 cans of fat free low sodium chicken broth
1 packet of dry McCormick's Original Country Gravy(we used chicken gravy)
1 cup skim milk (we used 2 %)
1 cup water
6 Tbls. of real bacon bits (We used 4 pieces fried, and crumbled)

1. Spray soup pot with non-stick cooking spray.
2. Heat your pot and put in hashbrowns.
3. Brown them slightly, be sure not to burn.
4. Pour in 1 can of the chicken broth, scrape down the sides
5. Pour in the other 2 cans and bring to a boil. Reduce heat and simmer.
6. In a separate bowl whisk together the water and milk with the gravy mix.
7. Once the potatoes are soft and breaking down pour in the gravy mixture.
8. Mix in bacon bits and let cook till thick and creamy.
9. Add salt to taste.

1 cup = 3 Points Plus
Yields 10 servings









Sunday, January 19, 2014

Crock Pot, Skinny Chicken Teriyaki

Kathleen and I put this together before church one Sunday.  All the reviews were very favorable.  We felt that it lacked flavor, though the chicken was very moist.

Crock Pot, Skinny Chicken Teriyaki

http://www.skinnykitchen.com


2 pounds (8 thighs) boneless skinless chicken thighs,
1 cup onions, chopped
⅓ cup reduced-sodium soy sauce
¼ cup sugar
3 tablespoons apple cider vinegar or rice vinegar
2 teaspoon garlic, minced
1 teaspoon ginger, from a jar (we used grated, fresh)
Black pepper, to taste

1. Place chicken in crock pot. Sprinkle onions over the chicken.
2. In a separate bowl, combine soy sauce, sugar, vinegar, garlic, ginger and pepper. Pour sauce over chicken.
3. Cover crock pot and cook on low for about 4-5 hours or until chicken is tender. Check after 4 hours.
5. Remove chicken from crock pot.
6. Skim fat from cooking liquid, if there is any.
7. To serve: Top 1 piece of chicken with a little sauce. Serve with 1 small baked potato or ½ cup brown rice. Mash some teriyaki sauce into the baked potato and drizzle with little more teriyaki sauce over the top. If using rice, place chicken on top of rice and drizzle teriyaki sauce all over top of chicken and rice. In addition the chicken could be shredded and topped on the potato or rice.

Makes 8 chicken thighs with sauce (each thigh 4 ounces and sauce) 3 pt plus


Saturday, January 18, 2014

Pumpkin 7-Layer Magic Bars

I made these to take to church for a treat.  I really liked them.  They were lighter in texture than the normal 7 layer bars.
Pumpkin 7-Layer Magic Bars
http://www.bakersroyale.com


2 cups graham cracker crumbs (about 16 whole crackers)
8 tablespoons butter
1 14oz can sweetened condensed milk
3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
11 oz. golden delicious apples, shredded (about 2 regular size apples)
1 1/2 cup sweetened shredded coconut
1 cup salted almonds, coarsely chopped
1 cup chocolate chips

Heat oven to 350 degrees. Create a foil sling with a 1 inch over hang in a 9x13 pan.(Beth just greased the pan)
Combine graham crackers and butter and stir until well blended. Press mixture onto bottom of pan.

Combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, cloves and stir until well combined. Pour mixture over graham cracker crust.

Peel and core apples. Use the large side of the grating box to shred the apples. Layer shredded apples on the sweetened condensed milk. Sprinkle on chocolate chips, followed by the almonds and then finish by sprinkling coconut on top.

Place assembled pan in the oven and bake for about 35-45 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.

Friday, January 17, 2014

Berry Cobbler

We have made this 2 times now and everyone loves it.  It is great served warm and will ice cream or whipping cream on top.  We used frozen triple berry mix from Sam's.

Berry Cobbler



Servings: 16

Points+: 4 pts+

 
Two 12-oz bags frozen mixed berries/peaches

1 box white cake mix

Approximately 1 can of diet 7-up or other clear soda 

Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the soda  - this will give you a 'crust'. If you stir the two, you will have a cake like topping. 

Bake 350 for 45-50 min or longer until berries are cooked. 

 

Thursday, January 16, 2014

Neapolitan Sheet Cake

I doubled this recipe and made it in a jelly roll pan. It ALMOST overflowed! I should have used a half sheet cake pan or used a bit less than double the recipe.  This was very good and moist. 
 
Neapolitan Sheet Cake

http://www.thekitchenismyplayground.com

Cake:

1 package marble cake mix + ingredients specified on cake mix package
1 large package strawberry Jello
1 1/2 c. boiling water
1/2 c. cold water

Frosting:
1 envelope Dream Whip
1 package vanilla instant pudding
1 1/2 c. cold milk
1 tsp. vanilla

For the cake:

1. Dissolve Jello in 1 1/2 cups boiling water. Add 1/2 cup cold water. Set aside at room temperature.

2. Mix and bake cake, according to package directions. Bake in a 13x9-inch pan. After removing cake from the oven, cool for 25 minutes.

3. After cooling for the 25 minutes, use a fork to poke holes all over the cake (be careful not to go all the way through to the bottom of the cake). Slowly pour Jello into the holes. Refrigerate over night.


(NOTE: Marble cake mix can be a bit tricky to find. In a pinch, as happened for me this time, try this method: Buy a yellow cake mix. After mixing up, reserve about 1/4 of the batter. Melt a 1 ounce block of unsweetened baking chocolate; mix into reserved yellow cake batter to create the chocolate batter.)

For the frosting:

 4. In a chilled deep bowl, whip Dream Whip, pudding, milk, and vanilla with an electric mixer until fluffy and stiff, about 5 minutes.

5. Immediately frost cake.

6. Store cake in the refrigerator and serve cold.

 

Wednesday, January 15, 2014

Coca-Cola Sloppy Joes

Don had a 'work day' pulling out cedar trees on our property.  I tripled this recipe and kept it warm in the crockpot all morning.  We all liked this.  I put a few recipes together and came up with this one.
Coca-Cola Sloppy Joes

1 lb. ground beef
1 onion, diced 1 t. salt
dash pepper
1 1/2 T. flour
2 t. dry mustard
1 c. diet coke
2/3 c. ketchup
2 T. vinegar


Brown ground beef and onions. Drain well and rinse. Add remaining ingredients. Bring to a boil and simmer for15-30 minutes. Use immediately or transfer to crockpot to keep warm. Serve over rolls.

 

Tuesday, January 14, 2014

Simply, Skinny Crunchy Slaw


This was a great slaw recipe.  We used this dressing recipe.  We also just used 7 cups of prepackaged coleslaw mix.  Everyone liked it and my Mother in law asked for the recipe!


Simply, Skinny Crunchy Slaw

http://www.skinnykitchen.com

6 cups shredded green cabbage
1 cup shredded carrots
½ cup Nancy’s Skinny Ranch Dressing or reduced-fat mayonnaise
2½ tablespoons sugar
1½ tablespoons apple cider vinegar

1. In a large bowl add shredded cabbage and carrots.

2. in a small bowl whisk together Nancy’s Skinny Ranch Dressing or reduced-fat mayonnaise, sugar, and vinegar.

3. Refrigerate the cabbage, carrots and dressing until ready to serve. Do not toss together until ready to eat.
6 servings (~1 cup each) 3 pp

Monday, January 13, 2014

Nancy's Skinny Ranch Dressing

This is delicious salad dressing!  We took the easy way out and used the Ranch Dry Dressing packet. 

Nancy’s Skinny Ranch Dressing

http://www.skinnykitchen.com

2 cups buttermilk
¼ cup + 3 tablespoons Best Foods (Hellman’s) Mayonnaise
2 tablespoons reduced-fat sour cream
*1¼ teaspoon dried parsley, see quick tip for all seasonings
*½ + ⅛ teaspoon black pepper
*½ + ⅛ teaspoon salt
*½ + ⅛ teaspoon Accent
*¼ + ⅛ teaspoon garlic powder
*¼ + ⅛ teaspoon onion powder
*¼ + ⅛ teaspoon dried thyme
*¾ teaspoon xanthan gum (thickening agent)

1. In a medium bowl, whisk together all the ingredients. Pour into an airtight container or jar.** To save time and effort, you can substitute 1 (1 oz) package of Hidden Valley Ranch Salad Dressing and Seasoning Mix for all the dry seasonings. Either use the original ranch or buttermilk seasoning mix. You still might want to add ½ teaspoon of xanthan gum to thicken it. Or, add 1 extra tablespoon of mayonnaise to thicken it.

2. Refrigerate for at least one hour to thicken, before using.

3. Nancy’s Skinny Ranch Dressing will keep in the fridge for 2 – 3 weeks.

 Makes 2 ⅓ cups (each serving, 2 tablespoons)
 

Sunday, January 12, 2014

Double Chocolate Crackled Cookies

I came home one day over break and Kathleen was making these.  I thought I had bought Ancho chili powder, but after she opened it, it was a fruity smelling seasoning.  We used chipotle chili powder.  They are spicy, but addicting!
Double Chocolate Crackled Cookies
McCormick
12 ounces semi-sweet baking chocolate, divided
3/4 cup flour
2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon
1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho we used Chipotle
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs, lightly beaten
2 teaspoons McCormick® Pure Vanilla Extract


1. Preheat oven to 375°F.
2. Melt 8 ounces of the chocolate as directed on package. Set aside.
3. Coarsely chop remaining 4 ounces chocolate.
4. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.
5. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended.
6. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate.
7. Drop dough by rounded tablespoons or medium cookie scoop 1 1/2 inches apart on parchment paper-lined baking sheets.
8. Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

 
 

Saturday, January 11, 2014

Glazed Lemon Squares

My dad loves all things lemon, so I put these together after dinner one night.  They did not disappoint!  Easy to put together and I let them chill about 1/2 hour. 
Glazed Lemon Squares


1 cup butter
1 cup confectioners sugar (10x)
Zest from 1/2 lemon (Use the other half in the glaze)
1 Tablespoon vanilla extract
2-1/2 cups AP flour
1/2 teaspoon salt

Using a mixer on high-speed, cream butter, 10x sugar, zest and vanilla 3-4 minutes; until light and fluffy.
While the butter and sugar are creaming, measure and mix the flour and salt into a bowl. Scrape down the bowl. On low-speed, add the flour mixture to the creamed butter and sugar.

Mix only until the mixture comes together and resembles crumbs. Do not over mix. Transfer the dough to a non-stick 9 x 12 cake pan. Cover with plastic wrap and pat the dough evenly into the pan.

Place in the refrigerator or freezer until the dough becomes thoroughly chilled.

Preheat the oven to 300°F. Clean up the kitchen. Once the dough is chilled, place it in the oven and bake for 35 minutes or until the edges are just beginning to turn golden brown. The shortbread will remain pale.

Remove from oven and cool on a rack. Cut the shortbread while still warm. You get a cleaner cut edge.

Once cooled; remove the cut shortbread and put them on a rack which is placed over a clean sheet pan.

Make the glaze just before you are going to pour it over the cookies. Be sure the cookies are completely cool so the glaze does not run or melt off.
Randomly pour the glaze. DO NOT spread the glaze as the cookies are crumbly and you will not have a smooth glaze. If you make a lot of glaze you can cover them and decorate them like petit fours.

To make the Lemon Glaze:

Zest from the other half of the lemon used in the mix
2 cups confectioners sugar (10x)
1/4 cup lemon juice

Sift the sugar to ensure no lumps. Add the zest, stir it in and then add the juice. Mix until smooth with a fork. Whisking will add too many bubbles.
Pour over cooled shortbread cookies. Allow glaze to dry about an hour longer before storing.

Friday, January 10, 2014

Asian Chicken Pizza

This is another recipe we tried when we made pizza over the holiday.  It was very good.
Asian Chicken Pizza


     Pizza dough  Beth used this 
     5 ounces of chicken, chopped into small pieces
     1/2 tsp. red pepper flakes (less or more depending on how hot you want it)
     3 cloves garlic, minced
     1/4 cup low-sodium soy sauce
     2 1/2 tbsp. honey
     3/4 cup rice wine vinegar OR apple cider vinegar
     1 cup mozzarella cheese 
         Olive oil
       Sesame seeds (optional)
      2 tbsp. sliced green onion
 
      Preheat the oven to 450.  Combine the red pepper flakes, garlic, soy sauce, honey, and vinegar. Stir well, set aside.
       In a small skillet cook the chicken. Remove from the pan and set aside.
      Pour the sauce mixture into the pan. Heat over medium heat until it thickens and becomes syrup like, about 10 minutes. Add the chicken, toss well.
      Form the dough. Top with a drizzle of olive oil, rubbing to coat the dough.
       Top with the cheese. Top with the chicken/glaze mixture. Make sure it's evenly coating the dough, and sprinkle with sesame seeds if using. Bake 10-12 minutes at 475. Top with green onion. Serve hot.

 

Thursday, January 9, 2014

Garlic Mashed Potato Pizza

I made homemade pizza while my folks and sister were here and we tried this recipe.  We all liked it, though Don thought it was heavy on the garlic.  We used this pizza crust recipe.
Garlic Mashed Potato Pizza
http://margo-joyfulhomemaking.blogspot.com/


Garlic butter- 1/4 cup of melted butter and 1 Tablespoon of minced jarred garlic
2 cups of garlic mashed potatoes-We used the instant and made 4 servings
1/2 red onion chopped and sauteed in a little butter
1 1/2 cups shredded cheddar cheese (or more if you like)
1 cup of provolone or mozzarella cheese Beth used all mozzarella

After your dough is spread and raised on the pizza pan, spread the crust with the garlic butter up to an inch from the edge. Then you can either mix the onion and potato together and spread on the crust or save the onion for the top of the pizza.

Then, top with your cheeses and bake for about 20 minutes at 400 degrees.

Wednesday, January 8, 2014

Weight Watchers Au Gratin Potatoes

I cooked a ham for New Years Eve and made these potatoes to go along with it. They were easy to make and tasted great!

Weight Watchers Au Gratin Potatoes


1 tablespoon butter
1 medium onion, thinly sliced
1 -2 tablespoon flour
2 cups nonfat milk can use 2%
2 lbs potatoes, thinly sliced
1 cup shredded low-fat cheese
1 teaspoon salt
1/4 teaspoon black pepper

Heat oven to 375 degrees.
Coat a 2-quart baking dish with cooking spray.

Melt butter in a large frypan over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).

Stir in flour, then slowly add in milk.  Add in potatoes; stir to mix; bring to a boil. Stir in 3/4 cup cheese, salt and black pepper. ***Beth poured the milk mixture over the potatoes, added cheese and stirred well.

Pour mixture into prepared baking dish then spread out.  Bake for 1 hour uncovered.
After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.

Change oven to broil heat. Sprinkle the remaining cheese over potatoes and broil 6-inches from heat until the cheese is golden (about 1-2 minutes).

3 pts plus

 

Tuesday, January 7, 2014

White Chocolate Popcorn

My sister and my girls made this over Christmas break. This is very good and very addicting!

 
White Chocolate Popcorn 
http://www.the36thavenue.com

 2 Bags of Light Butter { Microwave } Popcorn.
1 to 1 1/2 Cup of Colored Sixlets
1 (11.5 oz) Bag White Chocolate Chip
1/2 Bag Marshmallows
3 Tb Butter or Margarine
¾ Cup Corn Syrup

Follow the instruction of the popcorn box and microwave it. Then put aside.

In a sauce pan mix the corn syrup, butter and white chocolate chips. Bring to a boil on medium heat, stirring often. Add the marshmallows and keep stirring until they melt.

Remove from heat and pour the white chocolate mixture on the popcorn. Mix all together. Add your Sixlets and stir carefully trying not to break them. Sprinkle some more Sixlets on top of the popcorn for presentation.

Notes
* You can find these adorable colored Sixlets at WalMart and Joann's baking aisle.

Monday, January 6, 2014

Fruit' N Cream Ice Cream

I got a Ninja blender for Christmas. This recipe came in the recipe booklet. It was super easy and tasted great!

Fruit' N Cream Ice Cream
Ninja recipe booklet

2 cups frozen fruit(we used Mixed berries)
1/2 c heavy cream--or milk we used a bit more
2-4 T sugar or sugar substitute
1 t vanilla

Blend all ingredients on 3 until thick. 

Sunday, January 5, 2014

Cilantro Lime Chicken Fajitas with Grilled Onions

We made this recipe while my parents and sister were here for Christmas. I can't tell you how good this was! Try it and you will like it. Karen says she makes this on the stove top weekly--she lives in WI and it is hard to grill out at this time of year!



Cilantro-Lime Chicken Fajitas with Grilled Onions
adapted from http://www.bonappetit.com

1 1/4 cups coarsely chopped fresh cilantro
3/4 cup olive oil we used ½ vegetable oil
5 tablespoons fresh lime juice
2 1/2 teaspoons ground cumin
1 1/4 teaspoons ancho chile powder we used regular chili powder
We added:
4 cloves crushed garlic
1/2 tsp crushed pepper
1 t. Kosher salt
1/2 t black pepper

6 skinless boneless chicken breast halves
3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
3 large yellow bell peppers, cut into 3/4-inch-wide strips
2 red onions, sliced into 1/2-inch rounds
12 8-inch flour tortillas

Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles--optional.  Beth used just bell peppers and sliced onions

Prepare grill over medium heat. Puree first 9 ingredients in processor. Season marinade with salt and pepper.

Place chicken in 13x9x2-inch glass baking dish. Pour all but ½ cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.

Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. ****Beth just sautéed these on the cook top. Grill tortillas until charred, about 1 minute per side or microwave until warm.

 Transfer chicken to work surface; slice crosswise into strips. Squeeze half a lime and sprinkle over the chicken.  Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

Saturday, January 4, 2014

Spicy Creamed Spinach

This was our last 'new' recipe we made for Christmas dinner.  We all liked it.  To reheat, add a bit more heavy cream.
Spicy Creamed Spinach
Coolbeans on http://ths.gardenweb.com

2 10-oz packages of frozen chopped spinach
6 oz jalapeno Jack cheese (reduced-fat is fine)
4 T. butter
2 T. flour
1 small onion, chopped
1 cup evaporated milk (fat-free is fine)
2 chopped picked jalapeno peppers OR 2 T. Mrs. Renfro’s hot green salsa
Fresh ground pepper

Thaw spinach in microwave or overnight in fridge. Drain, squeezing out as much water as possible.

Cut or shred cheese into small cubes.

Melt butter in sauce pan over medium-low heat. Add flour. Blend and cook mixture until well incorporated, but not browned. Stir in chopped onion.

Slowly pour milk into pan, stirring until smooth and hot. Add cheese and peppers or salsa and stir as cheese melts. Add spinach and cook until all ingredients are blended.
Put mixture into buttered casserole dish and bake at 300 for 40-45 minutes.

Friday, January 3, 2014

Parmesan Cilantro Corn

We made this for Christmas dinner.  We doubled the recipe and we were SO glad we did.  This is a new favorite--even my dad remarked on how good it was!
Parmesan Cilantro Corn
 
http://www.realhousemoms.com

3 Tbsp butter
4 cups fresh corn kernels  (I used 4 cups of frozen corn)
1 garlic clove, minced
1 Tbsp lime juice
1 tsp cumin
1/4 tsp cayenne pepper
1/3 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped cilantro

1. In a large skillet over medium-high heat, melt butter

2. When butter is foamy add the garlic and corn, stirring to coat with the butter

3. Cook stirring frequently for 2 minutes

4. Add lime juice, cumin, and cayenne pepper and cook for 2 minutes more

5. Stir in cheese, and then add heavy cream

6. Continue to stir so corn won't stick to pan

7. Add salt and pepper

8. Cook corn until most all of the cream has absorbed about 5 minutes more

9. Remove from heat, stir in cilantro and serve hot

Thursday, January 2, 2014

Homemade Sweet Dinner Rolls

I made these for Christmas dinner.  I used the breadmaker and they turned out great!  Will be making these again soon!
Homemade Sweet Dinner Rolls
http://thegirlinspired.com

Roll Dough Recipe:

1 Cup sour milk (mix 1 C.  milk with 1 Tablespoon of lemon juice and let sit for 5 minutes)
4 Tablespoons of softened butter
1 egg
3 1/4 C. flour
1/3 C. sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 Tablespoon Rapid Rise active dry yeast

Breadmaker Instructions: You simply dump in all of the ingredients in the order listed and start the dough cycle on the machine. The machine mixes the dough and lets it rise. After about an hour, the machine is done doing its work and it’s time to form the dough into rolls.

Handmixing Instructions: Mix 1 teaspoon sugar, yeast, and 1/2 C. warm water and leave untouched for 5 minutes. Reduce milk by 1/2 cup – warm until lukewarm, add lemon, and let sit. After 5 minutes, stir the yeast mixture into the milk mixture and stir in a large bowl. Add in egg and butter; stir well. Combine remaining dry ingredients and gradually stir into the wet ingredients. When about half of the dry ingredients have been stirred in, sprinkle flour on a work surface and dump the dough out of the bowl – it will be really sticky at this point. Work the remaining flour mixture into the dough, kneading and turning the dough, and adding flour mixture until the dough is smooth and elastic. Form the dough into a ball. Grease a large clean bowl with butter and place the dough inside. Flip it over once so all of the dough has some butter coating it. Place a damp towel over the bowl and place it in a warm draft-free location to rise. You can turn on your oven to its lowest setting for a couple minutes and place the dough bowl in there or just set it in a warmer part of the kitchen/house. The dough will double in size over about an hour’s time. Once it has risen, punch the dough down and you are ready to form the dough into rolls.

Forming the Dough into Rolls: Grease an jelly roll pan. Dab the tips of your fingers in some butter and pluck a golf ball size piece of dough from the bowl. Form it into a smooth ball by wrapping the dough from the top and sides around and into the bottom center. The dough can be a little sticky – be sure you regrease your fingers for every roll and work the dough just on your fingertips. Beth uses flour instead of butter.  Place the roll into the pan. I make 20 rolls for each batch of dough. . Once your pan is full, place a dry towel over the top and place the pan in a warm, draft-free location to rise once again. This takes about 1 to 1 1/2 hours. When you can gently press your finger into the roll and the dough bounces back up, they’re ready to bake.

Baking the Rolls: Preheat the oven to 375 degrees. Remove the towel from the roll pan before baking. Bake rolls for 12-15 minutes. The rolls are done when the tops are deep golden brown and the bottoms of the rolls are mostly cooked.
 

 

Wednesday, January 1, 2014

Caramel Potato Chip Fudge

This was DELICIOUS!  We may have gone a bit heavy on the potato chips, but we love the sweet/salty combination.  Cut the pieces small, since they are rich!
Caramel Potato Chip Fudge


3 cups semi-sweet chocolate
1 can sweetened condensed milk
1 bag Kraft caramels, unwrapped
2 tbsp. water
2-3 cups crinkle cut potato chips (the thicker and saltier the better), crumbled.
1-2 tsp sea salt, depending on preference


In a medium saucepan, melt together the chocolate and sweetened condensed milk over LOW heat. Stir constantly until smooth. Turn off the heat, but leave the chocolate mixture on the burner.

Place the caramels in a microwave safe bowl and coat with 2 tbsp. of water. Microwave for 1 minute. Stir until smooth.

Pour the chocolate into a parchment lined, lightly greased 8x8 baking dish. (You can turn the heat back on and stir for a minute if it's cooled too much).

Pour the caramel over top of the chocolate. Sprinkle 1 1/2 c. of the potato chips over the caramel.
Use a knife to swirl the chocolate, caramel, and potato chip pieces. Use the knife to sort of "dig" up some of the chocolate from the bottom. Don't over mix-- you still want to have ribbons of caramel!

Sprinkle remaining potato chips and sea salt(optional) over top.

Let cool for at least 4 hours or overnight.


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