Monday, December 31, 2012

Slow Cooker Apple Cinnamon Steel cut Oatmeal

I have always wanted to try oatmeal in the crockpot. After reading all 405 reviews on the original post, I decided to try it. I am SOOOOOO glad I did. I doubled the recipe and used my crockpot that has a timed setting. I cooked it for 7 hours--think since I doubled it, 8 would have been better--so it stayed one warm until I got up. I put it on at 10:30pm. We all really liked it. I want to try it again with craisins and almonds and then again with peaches. I used a crockpot liner after reading that it does stick! Make sure to use steel cut oats since regular will turn out mushy.Update:  Made this a 2nd time on 1/1/13.  I doubled the recipe and added 1 c craisins and 1 c sliced almonds along with the apples.  EXCELLENT!

Slow Cooker Apple Cinnamon Steel Cut Oatmeal

2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
1-1/2 cups water
1 cup uncooked steel-cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed (Beth did NOT use)
1/4 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts

Sunday, December 30, 2012

Broccomole Dip

I had broccoli that I needed to use up. Kathleen made this one afternoon this past week. It is good, but DOES taste like broccoli and not avocados.

Broccomole Dip
3 cups Chopped Broccoli
1 whole Jalapeno, Chopped, Seeds Removed
2 Tablespoons Green Onions
1 teaspoon Olive Oil
2 ounces, fluid Fat-free Cream Cheese
¼ teaspoons Chili Powder
1 Tablespoon Chopped Cilantro
¼ teaspoons Salt
½ teaspoons Pepper
Cook the broccoli in lightly salted water until very soft. Overcook the broccoli in comparison to the al dente cooking that most recipes recommend. Drain broccoli very well.
Transfer to a food processor. Add the remaining ingredients and process until smooth.
Serve warm with tortilla chips.



Saturday, December 29, 2012

Turtle Bars

I made these for 'baking therapy' one night after school. They were easy to put together and tasted great. I LOVE anything turtle. They are rich, so a little goes a long way!

Turtle Bars

Bar Base
 2 cup flour
1 cup brown sugar
 ½ cup softened butter
 6 oz. pecan halves(Beth used 1 cup)


2/3 cup butter
½ cup brown sugar
10 oz. bittersweet chocolate chips(Beth used 12 oz chocolate chips)

 Preheat oven to 350°F.
Place the flour, sugar, and butter in the bowl of an electric mixer.  Blend until  the mixture looks coarse and crumbly. Press mixture into a 9×13-inch pan. Arrange the pecans over the flour mixture; set aside.

In a small sauce pan, melt butter and brown sugar.  Stirring frequently, bring to a boil. Boil for 30 seconds, stirring constantly to make sure the mixture is fully blended.  Remove from heat and pour the over the pecans-covered base. Bake for 20 minutes. Remove from oven and immediately sprinkle with chocolate chips.  Return to oven for about 30 second-1 minute.  Remove, and with an offset spatula, spread the chocolate into an even layer. Let cool in pan completely and then cut into small squares.

Yields about 20-30 squares

Friday, December 28, 2012

Orange Glazed Chicken Breast

This was very easy to put together. I put in frozen chicken and put frozen o.j. on top of the chicken. I put this on just before 7 and we ate at 5:30. It was good, but lacking something. I think next time I will add onions, garlic and salt and pepper.

Orange Glazed Chicken Breast

1 6-oz. can frozen orange juice concentrate, undiluted
1/2 tsp. dried marjoram leaves
6 6-oz. chicken breast halves, skin and excess fat removed
1/4 cup water
2 Tbsp. Cornstarch

Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture and put in crock-pot. Pour remaining sauce over breasts. Cover; cook on LOW 7-9 hours (high 4-5 hours). Before serving, remove chicken breasts from crock-pot. Turn to HIGH and cover. Mix water and cornstarch; stir into liquid in crock-pot. Place cover slightly ajar on crock-pot. Cook until thick and bubbly (15-30 minutes). Serve over chicken. 6 servings.

Thursday, December 27, 2012

Bleu Cheese Dressing II

An yet another bleu cheese dressing......what can I say? I like salad and LOVE bleu cheese! This was good, but I found it separates easy and needs to be mixed well each time you use it.

Bleu Cheese Dressing II

Servings: Makes 3 cups/ 2 Tablespoons/ serving
1 PP

1 3 oz pkg bleu cheese, crumbled
1 cup buttermilk, low fat
1 cup low fat mayo (i use Hellman's)
1 tsp garlic salt
juice of 1 lemon (3 T)

Mix garlic salt in lemon juice, then add mayo, whisk well, let sit for 5 minutes; then add buttermilk, whisk again, let rest 5 more minutes. Add bleu cheese. Best if made one day ahead to blend flavors. Store in fridge.

Wednesday, December 26, 2012

Fiddle Faddle

This was another recipe I made to take to a Christmas Party. It was easy to put together and everyone liked it.   I used cashews and pecans as my nuts. 

Fiddle Faddle Popcorn

1 cup sugar
2/3 cup light corn syrup
1 cup butter (2 sticks)
1 teaspoon vanilla extract
5 quarts popcorn, popped(Beth used 3 bags)
1-1 1/2 cups nuts, optional

In a medium saucepan combine sugar, syrup, and butter. Bring to a boil, and boil for 3 minutes. Remove from heat and add 1 teaspoon vanilla extract.

Slowly pour over popped popcorn and nuts (if desired). Quickly stir hot syrup mixture into popcorn until evenly covered. Cool and serve.

Tuesday, December 25, 2012

Christmas Poke Cake

Merry Christmas to you! We are celebrating today back 'home' in Wisconsin with family. I pray as you celebrate that you remember the true meaning of Christmas--the birth of our Savior. This cake is a spin off of a cake I have been making for years. I knew we would make it when I saw it. My girls helped me with some adaptations--using what we had in the house. EVERYONE loved it. You don't need big pieces since this is very rich.

Christmas Poke Cake

1 chocolate cake mix, prepared and baked according to the directions on the box.
1 cup peppermint dairy creamer  ***  Beth used ¼ powdered Peppermint Mocha creamer with 1 1/4 c heavy cream(this is for all the creamer needed for the recipe)
14.5 oz sweetened condensed milk
1 jar Smuckers hot fudge sundae sauce
1/4 cup peppermint dairy creamer
1 cup crushed Oreos Beth used red oreos
8 oz Cool Whip
Andes Peppermint Chips for topping (approximately 1 1/2 cups)  Beth used green Andes candies cut up
Crushed Oreos for topping (approximately 1 cup)

  1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
  2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
  3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
  4. Pour and spread the fudge mixture over the cake as evenly as possible.
  5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
  6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

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Monday, December 24, 2012

Christmas Crunch

I made this to take to an all day Christmas party at school. It was very well received by my 'boys' and everyone else who got to taste!

1/2 cup popping popcorn kernels, or 2 bags tender white popcorn(Beth used 3 bags)
1 (12 oz) bag Vanilla Candy Melts  or Almond Bark
1 1/3 cups broken pretzel pieces
1 (12 oz) bag green and red Milk Chocolate or Mint M and Ms
Red, green and white Sprinkles

Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions. Remove any unpopped popcorn kernels. Toss in broken pretzel pieces and M&Ms.

Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula. Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated . Pour mixture into a single layer onto wax paper. Sprinkle entire mixture evenly with sprinkles (as many as you'd like) before vanilla chips set. Allow to cool and harden, then gently break into pieces and store in an airtight container

Sunday, December 23, 2012

Black Bean and Rice Soup

I have had this recipe for years and have never tried it until a week ago. I don't know why I waited so long. It was EXCELLENT! It makes a big pot. I did make it on the stove since I didn't think ahead. I cooked it about 1 hour total. I will sure make this again--and SOON!

Black Bean and Rice Soup

Makes approximately 12 1-cup servings

1 pound lean ground beef (with 7% fat)
3 cans of chicken broth (14.5 oz. each)
1 can diced tomatoes (14.5 oz.), undrained
1/3 of 8 oz. package of shredded/matchstick carrots
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 Tbsp sugar
1 ½ tsp basil
½ tsp salt
½ tsp dried oregano
½ tsp cumin
½ tsp chili powder
2 cans black beans (15 oz. each), drained and rinsed
1 1/2 cups cooked rice

In a skillet, cook ground beef, drain and transfer to crock pot. Add the next 12 ingredients to the crock pot. Cover and cook on high for 1 hour. Reduce heat to low: cook for 4-5 hours until vegetables are tender. Add the beans and rice: cook 1 hour longer or until heated through. Serve and enjoy!

NOTES: (original poster)
- This recipe uses a crock pot, but I cooked it in a soup pot on the stove, and it worked just fine. I just reduced my cooking time.
- This is a fairly sturdy soup, so if you like your soup more brothy, you may want to add more chicken broth.
- I added an extra clove of garlic, because I like it that way! ;o)

Saturday, December 22, 2012

Cranberry Muffins

I found this recipe and since I had all the ingredients wanted to try it. I really liked these. They are a little heavy with the oats and whole wheat flour, but I hope you will give them a try. I will make these again. They freeze well.

Cranberry Muffins
2 PP Recipe By :Pilgrim719
Serves : 12

1 cup quick-cooking oats
3/4 cup skim milk
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1/4 cup sugar
1 cup cranberry sauce -- whole
2 egg whites
1 teaspoon vanilla extract
1/4 cup chopped walnuts -- optional

Combine oats and milk, and set aside for 15 minutes.
Combine the flour, baking powder, and sugar, and stir to mix well. Add the oat mixture and the remaining ingredients, and stir just until the dry ingredients are moistened.
Coat muffing cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350º for about 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

NOTES : Per muffin:
Calories: 137
Fat: 0.7g
Protein: 4.2g
Cholesterol: 0mg
Sodium: 107mg
Fiber: 3.1g
Calcium: 44mg
Potassium: 125mg
Iron: 0.9mg

Friday, December 21, 2012

Broccoli Quiche

This was an easy recipe to put together. I made it after school one day and we had 'breakfast for dinner'. I then had lunches for school. Loved it and it warmed up great.
Broccoli Quiche
By MPHT on
3 PP

3/4 cup Egg Beaters egg substitute ( or other egg substitute)
1 1/2 cups 1% low-fat milk
3/4 cup Bisquick low-fat baking mix
1 teaspoon salt
1/4 teaspoon ground black pepper
2 garlic cloves, chopped
20 ounces frozen chopped broccoli ( or spinach)
1 medium onions, chopped
1 medium red peppers, chopped
4 ounces part-skim mozzarella cheese

  1. Thaw, rinse and drain broccoli.
  2. Put 1/2 of broccoli in 11x7 glass pan sprayed with Pam.
  3. Put 1/2 onion, 1/2 pepper and all of cheese on top of that.
  4. Put remaining broccoli, onion and pepper on top of that.
  5. Blend egg beaters, milk, Bisquick, salt, pepper and garlic in a blender until smooth.
  6. Pour mixture over broccoli in pan.
  7. Bake at 400 degrees for 50 minutes or until lightly browned.
  8. Cut into 6 pieces when cool.

Thursday, December 20, 2012

Mexican Cheesy Cornbread Muffins

I threw these together to go with the pork chops I made yesterday. They were very tasty. We had trouble getting them out of the paper liners, but wouldn't have had trouble had we let them cool a bit.

Mexican Cheesy Cornbread Muffins

85 Calories, 1.5 fat, 1 fiber for each muffin.

1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free sour cream
1/2 cup reduced-fat shredded cheddar cheese
1/4 cup chopped scallions
2 pickled jalapenos (Chopped and Optional)
2 tbsp. Splenda No Calorie Sweetener (granulated)
1 1/2 tsp. baking powder
1/4 tsp. salt
Optional: 1/4 tsp. hot sauce

Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, baking powder, and salt in a large bowl. In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.

Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!


Wednesday, December 19, 2012

Crockpot Cream of Mushroom and Soy Sauce Pork Chops

Sorry about the rotten picture. I used 8 pork chops and cooked them 8.5 hours. This was the only one that didn't fall apart as I was taking them out of the crockpot! Needless to say, they were super tender and had great flavor.

Cream of Mushroom and Soy Sauce Pork Chops

1/4 cup brown sugar
6 pork chops -- (I use 1" center cut)
5 ounces soy sauce
1 can cream of mushroom soup, condensed

Rub brown sugar into pork chops. Place chops in a shallow dish and pour soy sauce over; cover and refrigerate. Allow to marinate for one hour.

Pour cream of mushroom soup into the crock of a slow cooker. Remove chops from the soy sauce and place on top of soup. Cook on LOW until the pork is very tender, about 6-8 hours.  one poster left in for 9.5 hours and added ½ c water to the soup.

This recipe serves 6   5 PP
193 Calories; 7.2g Fat; 14.6g Carb; .2g Fiber; 17g Prot

Tuesday, December 18, 2012

Chicken Pot Pie Soup

This soup was DELICIOUS! There was nothing we didn't like about it! Try it today!

Chicken Pot Pie Soup
Servings: 9 • Serving Size: 1 cup •  4 PP
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk ( or half chicken broth)
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms (Beth used button mushrooms)
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables, and potatoes and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Monday, December 17, 2012

Hot Cocoa Blossoms

I saw this recipe and was intrigued by the Hot Cocoa 3 Musketeers. I found them at Target, so I HAD to try this recipe. I forgot to add the chocolate chips(was doing too many things at once) but we all loved these!


Makes 2 dozen

1-1/4 sticks (10 Tbsp) unsalted butter, room temperature
1/2 cup sugar
1/3 cup brown sugar
1 egg
1/2 tsp vanilla extract
1-1/2 cups + 2 Tbsp all-purpose flour

2/3 cup homemade hot cocoa mix (or 2 packages Hot Chocolate Mix)

1/2 tsp salt

1/2 + 1/8 tsp baking soda

1/2 tsp baking powder

1/2 cup semi-sweet chocolate chips

1/2 cup Marshmallow Bits (you could substitute mini marshmallows)

24 3 Musketeers Hot Cocoa mini candy bars, unwrapped

  1. Preheat oven to 350 degrees. Line two cookie sheets with a silicone baking mat or parchment paper. Set aside.
  2. Cream together butter and both sugars until light and fluffy. And in eggs and vanilla and blend well. In a separate bowl, mix together dry ingredients, including the hot cocoa mix.
  3. Add the dry ingredients a little at a time to the wet ingredients. Roll tablespoonfuls of dough into balls and place on prepared cookie sheets, about 2 inches apart.
  4. Bake for 8-11 minutes. Lightly press a miniature candy bar into the center of each. Allow to cool for approximately five minutes then remove from cookie sheet.

Sunday, December 16, 2012

White Chocolate Peanut Butter Krispies

I wanted to take a treat in for my boys at school last week. I had all the ingredients to try these. I am so glad I made these--they are great. I love the lightness the marshmallows add. I have given up using white chocolate chips to melt. They NEVER melt for me. I prefer the melting chips or the almond bark. Teachers at school loved these, too.

White Chocolate Peanut Butter Krispies
adapted from

2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cup)  Beth used almond bark 24 oz

In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

****Beth used almond bark or candy coating since white chocolate chips never melt for her.

Saturday, December 15, 2012

Cream of Asparagus Soup

I had 2 bunches of asparagus in the fridge that I needed to use. I made this recipe so I had lunches for school. I was pleasantly surprised at how good this was for so few ingredients. I served it on Saturday to a friend and she really liked it too.

Cream of Asparagus Soup

Servings: 6 • Size: 1 1/4 cups 2 PP
Calories: 65.4 • Fat: 2.7 g • Carbs: 8.8 g • Fiber: 3.5 g • Sugar: 0.3 g • Protein: 4.0 g

2 lbs asparagus (2 bunches)
1 tbsp butter
1 medium onion, chopped
6 cups fat free chicken broth
2 tbsp low fat sour cream
salt and fresh pepper to taste

In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes.

Snap the tough ends off the asparagus and discard. Chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and using your hand held blender, puree until smooth

Friday, December 14, 2012


I made this to go with the Italian chicken from yesterday's post.  With the olive oil, it was a nice, light side dish.

(Spaghetti with Garlic & Olive Oil)

Serves 6

8 cups water
1 tablespoon table salt
6 ounces dried pasta, preferably Italian, such as spaghetti, capellini, angel hair
3 tablespoons olive oil
3 cloves garlic, smashed flat
1/2 teaspoon kosher salt
Hot pasta water
Red pepper flakes, optional
1 – 2 tablespoons chopped flat-leaf Italian parsley or other herbs, optional

In a large pot, bring water and salt to a boil. Add the pasta, cover and let cook until pasta is ‘al dente’ – not quite done.

Meanwhile, in a skillet large enough to hold the pasta once it’s cooked, heat the olive oil on medium low heat until shimmery. Add the garlic and let cook slowly, barely sizzling and just until golden brown. Remove the garlic and transfer the oil to a small bowl.

When the pasta is done, lift it out of the pot into a colander to drain briefly, then drop into the still-hot skillet. RESERVE the pasta water and keep hot. Stir in the kosher salt, then stir the pasta around, coating it with the oil left in the skillet. Add a tablespoon or two of the hot pasta water to keep the pasta moist until serving time. (If needed, you may pause here for up to an hour or so. Rewarm the pasta, adding more water if needed.) Just before serving, stir in a tablespoon of olive oil and the red pepper flakes. Taste and decide if you want to add more oil. Stir in the parsley and transfer to a serving dish. Drizzle with more garlic oil if desired.

Thursday, December 13, 2012

Crockpot Italian Chicken

I made this one day last week when I knew I wouldn't be home right after school to make dinner. I put the chicken in frozen and then added all other ingredients. I used fresh tomatoes since I had them. We both liked this!

Crockpot Italian Chicken

Serves 4   4 PP

4 Whole Boneless Skinless Chicken Breast Halves
16 ounces Tomatoes -- (or 2-3 fresh tomatoes)
1 Whole onion -- sliced
1 Teaspoon Italian seasoning
1 Whole Green Bell Pepper -- seeded and chopped

Salt And Pepper -- to taste

Throw it all in the crock pot and cook on low 8-10 hours. Beth put the chicken in frozen.

Per serving: 171 Calories; 2g Total Fat; 29g Protein; 9g Carbohydrate; 68mg Cholesterol; 88mg Sodium


Wednesday, December 12, 2012

Hot Cocoa Mix

I saw this recipe and wanted to try it since it was different than what I usually make. It has white chocolate chips! This was excellent tasting, but the white chips did NOT want to finely chop in the food processor. I mixed all ingredients in there and then did small batches in the Magic Bullet and that seemed to chop them better. We made this with just hot water(from the Keurig) Try this for something different this winter!

Hot Cocoa Mix
3 cups nonfat dry milk powder
2 cup powdered sugar
1-1/2 cups cocoa powder
1-1/2 cups white chocolate chips
1/4 tsp salt

  1. Whisk together all ingredients in a large bowl.
  2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.  Beth found the Magic Bullet to do the best job here.
  3. Store in an airtight container for up to 3 months.
  4. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Beth just uses hot water. Top with whipped cream or miniature marshmallows.

Tuesday, December 11, 2012

Sausage, Onions, and Peppers with Cheesy Cauliflower Mash

This was a quick and easy dinner to make. It tasted great, too. I used chicken sausages I got from Sam's Club. We both loved this, served over mashed cauliflower.

Sausage, Onions, and Peppers with Cheesy Cauliflower Mash

Servings: 4 servings  5 PP
Serving Size: 3/4 cup cauliflower mash, one sausage, and as much onions and peppers as you want

4 servings
cheesy cauliflower mash
4 low fat chicken sausages
1 white onion, sliced
2 green peppers, sliced
1 clove of garlic
Salt and pepper to taste

1.Saute the onions in a skillet with cooking spray for 3-5 minutes. Then add the peppers and garlic and continue to saute for 6-8 minutes until they become soft. If they begin to burn, add a little water or chicken broth. Season with salt and pepper to taste.

2. Remove the casing from the sausage and slice into rings. Add to the peppers and onions and cook about 5 minutes for the flavors to combine and for the sausages to heat through. Serve over cheesy cauliflower mash and enjoy!

Nutritional Info: 234.0 calories, 11 g of fat, 10 g of carbohydrates, 4.0 g of fiber, 19.7 g of protein

Monday, December 10, 2012

Milky Way Fudge

I was intrigued by this recipe since it only had 3 ingredients. It was super easy to make and tastes great. I did buy the $1 pack and bought caramel Milky Ways. Will try this with Snickers next!

Milky Way Fudge
Real food for real people newsletter

3 Milky Way Candy Bars
1 can Sweetened Condensed Milk
12 oz. Chocolate Chips

Melt candy bar and sweet milk in microwave for 3 to 3 1/2 minutes, then add chocolate
chips. Beat by hand until chips are melted. Spread into a slightly greased 8x8 inch pan
and refrigerate to cool completely and cut into pieces.

A few tips. I have used Snickers Candy bars too. I guess you could experiment with
whatever chocolate candy bars you want. I also buy the snack size candy bars that are
10 to a pack at our local Wal-Mart for 97 cents which is cheaper then buying 3 big candy
bars. I also cut them up into smaller pieces when melting them with the sweet milk.
This is so good!

Sunday, December 9, 2012

Cheesy Cauliflower Mash

I have been trying to eat more low carb, but have been missing potatoes. This recipe just changed that! I had two heads of cauliflower in the refrigerators, so I doubled this recipe. I am so glad I did. Don even liked it!

Cheesy Cauliflower Mash

Servings: 4 servings
Serving Size: 3/4 cup   1 PP

1 head of cauliflower, chopped into small florets
4 cups chicken stock
1/4 cup of Parmesan cheese
2 tbsp half and half
4 cloves garlic
Salt and pepper to taste

1.Bring the chicken stock to a boil and add the cauliflower florets and garlic. Boil for about 7 minutes or until cauliflower is soft and cooked through.

2. Drain the cauliflower and reserve 1/2 cup of the chicken broth. Add the cauliflower and garlic to a blender with Parmesan cheese, half and half, 1/2 cup chicken stock, salt, and pepper. Blend to desired consistency. Enjoy!

Nutritional Info: 84.0 calories, 3 g of fat, 9 g of carbohydrates, 3.6 g of fiber, 6.7 g of protein

Saturday, December 8, 2012

Pecan Kringle

Growing up in Southern Wisconsin, Danish Kringle was very popular and a treasured treat. I saw this recipe last week and knew that I would be making it over the weekend. We LOVED it and it was pretty easy to make. I will be trying this again with different fillings, too.   When you roll this out, make it just 5 inches wide and thin.  My first kringle was too fat and didn't make a nice oval shape.  The second was better, but could have been a bit thinner.  Try this---you WILL be hooked!

Pecan Kringle

From Cook's Country

December/January 2010

Makes 2 kringles, each serving 8

To bake only one kringle, adjust the oven rack to the middle position. If the dough appears shaggy and dry after adding the sour cream in step 2, add up to 2 tablespoons ice water until the dough is smooth. If the capacity of your food processor is less than 11 cups, pulse the butter and shortening into the dry mixture in two batches at the beginning of step 2.


3/4 cup packed light brown sugar
1 cup pecans, toasted
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled


4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
3/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
4 tablespoons vegetable shortening, chilled, cut into 1/2-inch pieces
2 cups sour cream
1 large egg, lightly beaten(use this just before baking)


1 cup confectioners' sugar
2 tablespoons whole or low-fat milk
1/2 teaspoon vanilla extract

1. MAKE FILLING Process sugar, pecans, cinnamon, and salt in food processor until pecans are coarsely ground. Add butter and pulse until mixture resembles coarse meal. Transfer to bowl.
2. MIX DOUGH Add flour, sugar, yeast, salt, butter, and shortening to empty food processor and pulse until mixture resembles coarse meal. Transfer to bowl and stir in sour cream until dough forms. Turn dough out onto lightly floured surface and divide in half. Pat each half into 7- by 3-inch rectangle and wrap in plastic. Refrigerate dough for 30 minutes, then freeze until firm, about 15 minutes.

3. ROLL DOUGH Following photos, roll one dough half into 28- by 5-inch rectangle, cover bottom half of strip with half of filling, fold dough over filling, and pinch seams closed. Shape into oval, tuck one end inside of other, and pinch to seal. Transfer to parchment-lined, rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 or up to 12 hours. Repeat with remaining dough and filling.

4. BAKE KRINGLE Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Discard plastic, brush kringles with egg, and bake until golden brown, 40 to 50 minutes, switching and rotating sheets halfway through baking. Transfer kringles to wire rack and cool 30 minutes.
5. MAKE GLAZE Whisk sugar, milk, and vanilla in bowl until smooth. Drizzle glaze over kringles. Let glaze set 10 minutes. Serve warm or at room temperature. (Kringle can be stored in airtight container at room temperature for 2 days.)

For cream cheese filling: 
8  ounces cream cheese, softened
     1/2 teaspoon lemon zest