Monday, March 31, 2014

Kentucky Biscuits

 Kathleen made these to go with sausage gravy one night for supper.  They were easy and delicious!

Kentucky Biscuits

2 cup all-purpose flour
2 1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
1 dash salt
1 tbsp. white sugar
1⁄2 cup butter
3⁄4 cup buttermilk

Preheat oven to 400 degrees F (200 degrees C).

In a bowl, mix flour, baking powder, baking soda, salt, and sugar. Cut in butter until the mixture resembles coarse crumbs. Mix in buttermilk. Turn out onto a lightly floured surface and knead for 2 minutes. Transfer to an ungreased baking sheet, roll into a 6 x 6 inch square, and cut into 12 even sections. We got 9 biscuits Do not separate.

Bake for 15 minutes until a knife inserted in the center comes out clean. Separate biscuits and serve hot.

Sunday, March 30, 2014

White Chocolate and Raspberry Bread Pudding

Kathleen and Jenna made these on the first night of Kathleen's spring break. DELISH! We felt they didn't really need the raspberry sauce, but you decide!

White Chocolate and Raspberry Bread Pudding

5 cups bread cubes, 1" pieces(We used day old French bread)
4 Tbsp. butter, melted
8 oz. white chocolate (divided)
1/2 pint of fresh raspberries
1 vanilla bean (optional)
1/2 tsp. clear vanilla
4 eggs
2/3 cup sugar
2 cups milk

Raspberry Sauce:
1/2 pint fresh raspberries
juice from one lemon
1/2 cup sugar

Prep. Preheat oven to 350 degrees F. Cut the French bread into 1" cubes. Let them sit out for a while. The dried out bread will soak up the liquid better than really moist bread. Choose a muffin tin that has 6 of the "larger" size wells, rather than the "standard" size. (The ones I used accommodate about 3/4 cup each.) To each muffin well, I added some of the melted butter, divided equally. Chop half of the white chocolate into little pieces and add it to the bread cubes. Just mix it loosely to combine. Add the bread cubes and chocolate pieces to the wells, then set aside.

Make the batter. To a heavy saucepan, add the milk and sugar. Heat until the sugar is melted, but don't boil the milk. If you are using a vanilla bean, add the seeds now. To do this, split the bean lengthwise and scrape out the "caviar" with the edge of a knife. Add to the warm milk. If you want, just split and throw the whole thing in there. You can strain it out later. All those fragrant little vanilla bean specks are lovely in the batter! Also, add the clear vanilla now. Once the sugar is melted and the vanilla beans are dispersed, you can turn off the heat. Stir in half of the white chocolate until melted. Strain the hot milk mixture through a fine sieve if you threw the vanilla bean pieces in there. 

In a medium bowl, beat the eggs. To the eggs, begin to add the warm milk mixture... SLOWLY... while whisking them furiously as you add the milk. In other words, you need to "temper" the eggs, or else you will end up with scrambled eggs! NOT good! Pour the egg and milk mixture over the bread cubes. You may need to push the bread cubes down into the mixture just to get them all immersed in the liquid. Allow them to sit for 10 - 15 minutes just so the bread can soak up all the batter. The warm batter will begin to melt all those chocolate pieces. Yum! Add a handful of raspberries to the top of each of the wells containing the bread pieces. Push them down into it if you want, or just let them rest on top. Your choice.

Bake. Set the muffin tin into a larger pan, and add water up to about halfway of the wells. We are creating a water bath. Bake the bread pudding, uncovered, about 40 - 45 minutes at 350 degrees F. It should have stopped being "jiggly" by now, and the top should be a nice golden brown. Don't overcook it, as you don't want it dried out.

Make the sauce. While the bread pudding is baking, make the raspberry sauce. I used the rest of the pint of raspberries. Add the raspberries, sugar, and lemon juice to a small saucepan. Heat until the berries have broken down and the sugar is melted. Mash up the raspberries - I used a potato masher. I wanted my sauce to be slightly chunky, but make it to your preference.  

Serve.  Served each bread pudding, still warm, with some of that warm raspberry sauce(optional)

Saturday, March 29, 2014

Great Harvest Bread Company Brownies

These are delicious. They taste even better warmed up for 10 seconds in the microwave!

Great Harvest Bread Company Brownies
Source: The Daily Camera - - submitted by Tammy Gritz of the Great Harvest Bread Company

3/4 pound butter, melted
1 3/4 cups semi-sweet chocolate chips
1/2 cup Dutch cocoa
5 eggs
2 cups brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Pinch salt
3/4 cup semi-sweet chocolate chips
1/2 cup nuts (pecans or walnuts), chopped(opt)

Melt butter in a saucepan. Add chips and stir until melted. Add melted mixture to cocoa in a bowl and combine. Set aside. In a separate bowl, whip eggs with brown sugar. Mix flour with baking powder and salt. Add this dry mixture to egg/ brown sugar mixture. Mix in the butter/chips/cocoa combination. Stir in additional chocolate chips and nuts. (Some nuts and chocolate chips may be saved to sprinkle on top of the brownies before baking.) Spread batter into a greased 9 x 13-inch pan and bake for 25 minutes in a preheated 350 degree F oven. Cool before slicing.

Friday, March 28, 2014

Thai Chicken Skewers with Peanut Sauce

Jenna made these for Don and herself while I was in Jamaica for spring break. Don absolutely loved these! See her changes in bold.

Thai Chicken Skewers with Peanut Sauce

Chicken & Marinade Ingredients:

3 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon sesame oil (found by the Asian sauces)
Juice from one lime
2 garlic cloves, minced
1 teaspoon Sriracha (Asian chili sauce found with the other Asian ingredients)
1/8 teaspoon of red pepper flakes
2 tablespoons chopped cilantro
1 ½ pounds (24 oz) raw boneless, skinless chicken breasts, cut into bite sized chunks
* fresh pineapple chunks
*fresh green pepper chunks

 You’ll also need 9” skewers – if using wooden skewers you should soak them in water for about 30 minutes before use

Peanut Sauce Ingredients:

2 tablespoons PB2 powdered peanut butter
1 tablespoon low sodium soy sauce
1 tablespoon water
1/8 teaspoon garlic powder
¼ teaspoon black pepper
1/8 teaspoon Sriracha
1 teaspoon brown sugar
1/8 teaspoon sesame oil

1. To create the marinade, combine the soy sauce, honey, sesame oil, lime juice, garlic, sriracha, red pepper flakes and cilantro from the first set of ingredients and mix thoroughly. Pour marinade into a gallon Ziploc bag and add chicken. Seal bag and shake to coat chicken in the marinade. Place the bag in the refrigerator so that the chicken is covered in the marinade and refrigerate for at least 3-4 hours (but can marinate longer – i.e. all day, overnight, etc).We cooked down the marinade and basted the skewers halfway through cooking.

2. Pre-heat the grill until hot. Divide the chicken evenly onto the four skewers.** We added pineapple and pepper chunks. Place the skewers on the grill over low heat. Depending on your grill, cooking times may vary. On our 4-burner grill the chicken skewers cooked in about 10 minutes, so I suggest cooking yours for about 5-6 minutes and then flipping them and continuing to cook until chicken is cooked through.

3. To make the sauce, place all sauce ingredients in a bowl and whisk together until combined. Serve each chicken skewer with about a tablespoon of peanut sauce for dipping.We added a bit more water to thin the sauce.

Yields 4 skewers. WW P+: 5 per skewer with about 1 tablespoon of sauce (P+ calculated using the recipe builder on weight

Nutrition Information per skewer + 1 T sauce from 220 calories, 6 g carbs, 4 g fat, 41 g protein, 1 g fiber

Thursday, March 27, 2014

Roasted Chile Lime Cauliflower

Jenna made this and it was quite spicy. She put in 1.5 tsp. of the chili powder. Next time she will start with 3/4 of a tsp. This had great flavor and we will make it again.

Roasted Chile Lime Cauliflower

1 medium/large head cauliflower, chopped into florets
2 tsp. chipotle chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
1/2 ts.p pepper
2 green onions, chopped
Juice of 1 lime

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and mist with non-fat cooking spray.

2. Lightly mist cauliflower florets with non-fat cooking spray or an olive oil mister.

3. In a large bowl, toss cauliflower with chili powder, garlic powder, cumin, salt, and pepper.

4. Place cauliflower on baking sheet and place in oven. Roast until tender, about 15-20 minutes.

5. Remove from oven and place cauliflower into serving bowl. Top with green onions and squeeze fresh lime juice all over the cauliflower.

Entire recipe makes 6 servings
Serving size is about 3/4 cup
Each serving = 0 Points +

PER SERVING: 36 calories; 0g fat; 7g carbohydrates; 2.5g protein; 3.5g fiber

Wednesday, March 26, 2014

No Bake Sweet and Salty Peanut Butter Pretzel Bars

I made these one night when I just needed to be in the kitchen after a stressful day at school. These were delicious!

No Bake Sweet and Salty Peanut Butter Pretzel Bars

Nonstick cooking spray
2 cups creamy peanut butter, divided
3/4 cup (1 1/2 sticks)butter, softened
2 cups powdered sugar, divided
4 cups (roughly ½-inch pieces),broken small pretzel twists, divided
2 cups (12-oz. pkg.)NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided

 LINE 13 x 9-inch baking pan with foil leaving an overhang on two sides. Lightly spray foil with nonstick cooking spray.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MICROWAVE remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into 60 pieces. Store in covered container in refrigerator.

Tuesday, March 25, 2014

Jalapeno Scallion Mac n Cheese

Jenna made this as a side dish for dinner one night. She halved the recipe and it was great! See changes we made in bold.

Jalapeno Scallion Mac n Cheese

Serving Size: 4(Beth thinks this should be 12-16 for a 9 x13 pan)

12 ounces gluten-free elbows (or 16 ounces regular pasta)
3 tablespoons unsalted butter (plus more for greasing the pan)
1 bunch scallions, thinly sliced Beth used chives
1 large jalapeno, halved and thinly sliced
3 tablespoons white rice or AP flour
1 quart whole milk
1 teaspoon salt
2 teaspoons Dijon mustard
16 ounces coarsely grated mild cheddar cheese (about 4 cups)

Preheat the oven to 400°F. Butter a large cast-iron skillet, casserole pan, or a 9 × 13-inch baking dish, and set it aside.

Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. The pasta should still have a bite to it. Drain, and shake out all the water.

Meanwhile, In a large pot or Dutch oven, melt the butter. Saute the scallions and jalapenos over medium-high heat until soft, about 5 minutes. Whisk in the flour and cook until it is fully incorporated, 1 minute. Add the warm milk and whisk gently over medium heat until the mixture has bubbled and thickened enough to coat the back of a spoon, about 10 minutes. Stir in the salt, pepper, mustard, and most of the grated cheese, reserving 1/2 cup. Add the pasta and toss to combine.

Distribute the mixture evenly in the prepared skillet or baking dish, and sprinkle the remaining cheese over the top. Bake for 20 to 25 minutes, until bubbling and browned. If the top is not browned and toasty, stick the pan under the broiler for 1 minute. Serve piping hot.

4 PP for 9 x 9 pan and 9 servings

Monday, March 24, 2014

Busy Day Crockpot Chicken and Rice

This was super easy to make and it all tasted great. We cut the chicken into 4 ounce pieces.

Busy Day Crockpot Chicken and Rice
 (4 PTS plus)

1 LB boneless skinless chicken breasts
2 cans 98% fat-free cream of chicken soup
1 can 98% fat-free cream of mushroom soup
1 box chicken flavor rice-a-roni

Put chicken and soups into the crockpot, turn on low for 8-10 hours. When you get home, cook the rice according to package directions. Serve the chicken and gravy over rice.

Easily Doubles! Per Serving: 173 Calories; 2g Fat; 28g Protein; 10g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 317mg Sodium.


Sunday, March 23, 2014

Country Fried Steak and Gravy Recipe

Happy Birthday to my hubby today! He loves Country Fried Steak and this new to us recipe did not disappoint!

Country Fried Steak and Gravy Recipe

1 lb. lean cube steak, trimmed of excess fat and cut into 4 portions
1/4 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 Fiber One cereal, processed very fine, to breadcrumb consistency
1 ¼ cups fat free beef broth
1/4 cup reduced fat buttermilk
1 tbsp. water
2 large egg whites, lightly beaten
1/4 cup cornstarch, plus 1 tbsp. cornstarch
1 tsp. kosher salt
1 tsp. freshly ground pepper
1 tsp. paprika
1 tsp. garlic powder

Preheat oven to 350°F. Coat a baking sheet with cooking spray.
Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk Fiber One breadcrumbs, whole-wheat flour, the 1/4 cup cornstarch, garlic and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the Fiber One/flour mixture.

Spray a large nonstick skillet with nonfat cooking spray, and heat over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.

Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, about 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the left over Fiber One/flour mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in buttermilk; season with the remaining salt and pepper. Serve the steak topped with the gravy.

Entire recipe makes 4 servings
Serving size is 1 steak with 1/4 of the gravy
Each serving = 6 Points +

PER SERVING: 288 calories; 8 g fat; 14 g carbohydrates; 33 g protein; 3 g fiber

Saturday, March 22, 2014

Chocolate Chip Cookie Brittle

This is quite addicting. IT was very easy to make and I liked that it made a jelly roll pan. Everyone who tasted it, loved it!

Chocolate Chip Cookie Brittle

1/2 cup butter (no substitutes), softened
1/2 cup sugar
1/2 cup white corn syrup
2 cups all-purpose flour
1 1/4 cups chocolate chips
1/2 cup thinly sliced almonds
In a mixing bowl, cream the butter, sugar, and corn syrup.
Gradually add flour; mix well. Stir in chocolate chips and almonds.
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat with nonstick cooking spray.
Gently press dough into the pan.
Bake at 350 degrees F for 20-25 minutes or until golden brown.
Cool in pan on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container.     


Friday, March 21, 2014

Strawberry 2 Ingredient Fudge

This was one of the easiest and tastiest fudge I have ever made.  One of my students thought it tasted like an old fashioned strawberry milkshake.

Strawberry 2 Ingredient Fudge

1 can of strawberry frosting
1 12 oz. bag of white chocolate chips

1. Prepare a 9x9 pan by spray lightly with cooking spray.

2. Over a double boiler, or in the microwave, melt your white chocolate chips.Beth used microwave

3. When chips are melted, remove from heat and stir in your strawberry frosting, evenly.

4. Spread in your prepared pan and place in fridge to set for 30 minutes.

5. Cut into squares to serve.

Thursday, March 20, 2014

Fiber One Parmesan Crusted Chicken

Jenna made this one afternoon. Quick and easy and tasted great!

Fiber One Parmesan Crusted Chicken

4 boneless skinless chicken breasts   
1/4 cup Parmesan cheese   
1/2 cup Fiber One cereal   
1/2 teaspoon onion powder   
1/2 teaspoon garlic powder   
1 teaspoon Italian seasonings   
1 egg white     
salt and pepper     
cooking spray 

1. Preheat oven to 400 degrees. Line cookie sheet with aluminum foil and spray with cooking spray.

2. Place cereal, Parmesan cheese, garlic powder, onion powder, and Italian seasonings in a food processor and process until fine. If you don't have a food processor place ingredients in a resealable food-storage plastic bag and crush with a rolling pin.

3. Season chicken with salt and pepper. Dip in egg white and then in cereal mixture coating well.

4. Place chicken on cookie sheet and spray chicken with cooking spray.

5. Bake for 20-25 minutes or until juice of chicken is clear.

 5 PP

Wednesday, March 19, 2014

Barbecued Sweet Potatoes

Jenna made these wonderful fries. They were quite spicy with the 1 tsp. chipotle chili powder. Next time we will start with 1/2 tsp. Try these for something different. We had to use the George Foreman grill.

Barbecued Sweet Potatoes

1 lb sweet potatoes, cut lengthwise into ¼” slices
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
3 tbsp ketchup
1 tsp chili chipotle powder
1/2 tsp black pepper

1. Set the grill the medium-hot fire/heat; spray grill rack with nonstick cooking spray.

2. In a large bowl, combine all ingredients except the potatoes. Mix well.

3. Add potato slices into bowl, and toss well, making sure to coat each potato slice thoroughly with the sauce.

4. Grill potatoes about 5” from the flame, turning often, and brushing with sauce , until browned and crispy on the outside, but tender on the inside – about 10 minutes.

Entire recipe makes 4 servings
Serving size is ½ cup
Each serving = 2 Points +

PER SERVING: 100 calories; 0 g fat; 23 g carbohydrates; 2 g protein; 3 g fiber


Tuesday, March 18, 2014

Citrusy Broccoli and Cauliflower Salad

This was a nice bright salad.  It was a bit different from the regular broccoli salad with a citrus flair!  We liked it.
Citrusy Broccoli and Cauliflower Salad


1/4 c reduced calorie mayo
2 tsp orange zest
2 TBS orange juice
1 tsp lemon zest
1 TBS lemon juice
2 tsp sugar (I used Splenda)
2 tsp Dijon mustard
3 C broccoli florets (uncooked)
3 C cauliflower florets (uncooked
s & p to taste
1/2 C sweet red pepper chopped (I omitted)
1/3 C raisins (I plumped them)
3 slices crisp cooked bacon(I used turkey bacon)

Combine first 9 ingredients in a bowl and whisk until combined
Combine broccoli and remaining ingredients (except bacon) in large bowl. Spoon dressing over all and mix gently to combine. Cover and chill for 4 hours. Before serving chop bacon into bits and sprinkle over salad.

Serves 8 2PP per 3/4 c serving

Monday, March 17, 2014

Cream Cheese Brownies

These were easy to make and tasted great.  I liked that they made a large amount!

Cream Cheese Brownies
carny taste of home bb

1 German Chocolate Cake mix Beth used a Devil's Food Cake Mix
1 egg
1/4 C. sugar
1 tsp. vanilla
1 8 oz.  Cream Cheese (softened)
1 cup Chocolate chips

Make cake mix acording to package directions and spread in a greased cookie sheet pan with edges (I dont know exact size) Combine cream cheese, egg, sugar, vanilla and beat till smooth. Stir in chocolate chips. Drop by spoon fulls on cake batter and swirl. Bake according to package directions I think it like 25 to 30 minutes.

Sunday, March 16, 2014

Coconut Shortbread Cookies

These cookies taste great, but are a bit crumbly.  Instead of using a fork to press down, I found it easier to flatten them with my hand.

Coconut Shortbread Cookies
cilla from taste of home bb

1 C. butter
2 C. all purpose flour
1 t. baking soda
1 C. sugar
1 C. coconut

Cream sugar and butter together.  Add the rest of the ingredients.  Dough will be very crumbly.
Roll dough in balls the size of walnuts. Flatten with with fork. Bake 350º for about 10 mins. or until slightly browned around the edges. Cool on wire racks. Makes about 75 cookies(Beth only got 3 dozen cookies)

Saturday, March 15, 2014

Giant Eclair

I made this one Saturday night to take to church the next day.  I put it in my garage refrigerator over night, only to find out that the fridge wasn't cooling right.  This tasted great, but never totally set up.  We ended up taking donuts to church.  Time for a new 2nd refrigerator!


candykisses  taste of home bb

1 cup water
1/2 cup Crisco
1 cup flour
1 teaspoon salt
4 eggs, beaten
8 oz. cream cheese, softened
2 cup milk
2 small pkg. instant french vanilla pudding
8 oz. cool whip
1 cup powdered sugar
1 tablespoon cocoa
1 tablespoon butter

Boil water with Crisco. Add flour, & salt all at once, beat.  Take off stove.  Add to eggs and  beat until  smooth.

Spread evenly in sheet cake pan (15 " x 10" x 1").

Bake 25 minutes in a 400degree oven. Cool.

Beat cream cheese with milk and pudding. Beat 2 min. Put in refrigerator for 30 min. Spread on cooled pastry. Top with cool whip.

Mix powdered sugar, cocoa, and melted butter. Add enough milk for right consistency for drizzling.  Drizzle over top.  Refrigerate until serving.

Friday, March 14, 2014

Slow Cooker Roasted Ranch Chicken

This was a very tender and moist chicken.  Jenna put it in the crockpot at noon and by 4:30 it was perfectly done.

Slow Cooker Roasted Ranch Chicken

1 small Oven roaster chicken ( no bigger than 5-6lbs)
1 lemon, juiced
2 tbs Worcestershire  sauce
1 stick of unsalted butter **Beth used 2 t olive oil instead of the butter
2 tbs ranch seasoning 
salt and pepper
aluminum foil
6 qt slow cooker

  1. Salt and pepper the inside and out of the your chicken. 
  2. Ball 4, 1 inch balls of aluminum foil up and place at the bottom of your slow cooker. 
  3. Place chicken in your slow cooker on top of foil balls. 
  4. Spread butter(or oil) over the top and sides of the bird. Then drizzle with lemon juice, Worcestershire sauce and sprinkle with ranch seasoning.
  5. Place top on the slow cooker and cook on high for about 4 hours or low for 6 hours.
  6. When ready to serve, carefully remove chicken from your slow cooker and place in a roasting pan. To do this I use the biggest tongs I have or some large spatulas. Make sure you have a prepared roasting pan sitting right next to the slow cooker. This chicken is really, really tender if can fall apart if you are not careful.
  7. Place under the broiler (set on high) and broil until the skin starts to brown. Usually takes about 2-3 minutes for me. 
  8. Remove from oven and dig in!


Thursday, March 13, 2014

Chocolate Chip Cookies iwth Hershey's assorted Miniatures

I made these cookies with leftover Valentines Hershey's Miniatures. Don really liked these!

Chocolate Chip Cookies with Hershey's Assorted Miniatures

45 Hershey's Assorted Miniatures
8 oz. butter (2 sticks) room temperature
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups flour

1. Preheat the oven to 325 degrees. Spray a cookie sheet with nonstick spray.

2. Coarsely chop the candy bars.

3. In a large bowl using electric mixer, cream the butter, sugar, and brown sugar. Beat in the eggs and vanilla.

4. Add the baking soda, salt, and flour and mix until well blended.

5. Fold in the chopped candy bars.

6. Using an ice cream scoop or teaspoon, scoop 1-inch rounds of dough onto prepared cookie sheet 2 inches apart.

7. Bake for 9 to 11 minutes or until just golden.

8. Let rest for 2 minutes before transferring to a rack.

9. Cool completely before storing. Makes about 3 dozen cookies.

Wednesday, March 12, 2014

Crock Pot Salsa Verde Chicken

This was the easiest recipe to put together. The chicken was moist and tender. Leftovers are also great on a salad.

Crock Pot Salsa Verde Chicken

4 boneless, skinless chicken breasts
1 (16oz) jar salsa verde (We like to use Herdez )
1 1/2 c. Monterey jack cheese, shredded (or to taste)
1/3 - 1/2 c. chopped cilantro (optional)

Spray Crock Pot with cooking spray. Place chicken breasts evenly over the bottom of the crock pot and cover evenly with salsa verde.

Cook on high for 2-3 hours or on low for 4-5 hours or until cooked through. About 30 minutes to an hour before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro (optional) and serve

Tuesday, March 11, 2014

French Toast Casserole

We made this and had breakfast for dinner one night. It was quite tasty.

French Toast Casserole

 5 pp

5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.

Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.

Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Makes 6 Servings

Nutritional Info Per Serving: Calories 207; Fat 7g; Carbs 26g; Fiber 1g; Protein 8.5g

Monday, March 10, 2014

Cranberry Orange Smoothie

This was a refreshing different type of smoothie. Jenna and I loved the cranberry tartness with the sweetness of the orange!

Cranberry Orange Smoothie

Servings: 2 servings
Serving Size: 1/2 recipe
Nutritional Info: 129.7 calories, .6g of fat , 29.7g of carbohydrates, 3.8g of fiber, 3.7g of protein
Weight Watchers® PointsPlus®: 3 *--or 2 PP total if you don't count the fruit or diet drink

3/4 cup Ocean Spray Diet Cranberry Juice
3/4 cup frozen berries
3/4 cup nonfat light yogurt
1/2 frozen banana
1 orange, peeled
1/8 tsp. vanilla extract
1/8 tsp. cinnamon

 1. Add everything to the blender and blend to your desired consistency.

Sunday, March 9, 2014

Frosted Raspberry Pie Bars

I made these to take to school for the teachers. Everyone that tried these liked them. The hardest part of the recipe for me was weaving the lattice on top!

Frosted Raspberry Pie Bars

1 cup butter, room temperature
1/4 cup sugar
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
2 eggs
1/2 cup milk
1 tsp vanilla extract
1 (21 oz) can raspberry pie filling

For the frosting:
2 Tbsp butter, room temperature
2 oz cream cheese, softened
3/4 cup confectioner’s sugar
1/2 tsp vanilla extract
1 Tbsp milk

 In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt in a medium bowl. Combine the eggs, milk and vanilla in a liquid measuring cup.

Add the dry ingredients to the creamed mixture alternately with egg mixture, beating well after each addition. Divide dough in half, wrap in plastic wrap, and chill for 2 hours or until firm.

Preheat oven to 350 degrees. Line a sheet pan with parchment paper or a silicone baking mat and grease with butter or non-stick cooking spray. Set aside.

On a floured work surface, roll out one portion of dough into a 15-in. x 10-in. rectangle; carefully transfer to prepared baking pan. Spread evenly with raspberry filling, leaving a 1-inch border around the edge.

Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in.-wide strips; make a lattice crust over filling.

Place in oven and bake for 30 minutes or until golden brown. Cool on a wire rack.

In a small bowl, beat the butter and cream cheese until smooth. Gradually add the confectioners’ sugar and milk until smooth. Drizzle over bars. Chill until set. Cut into bars.

Yields about 16 bars.(Beth got more than this)


Saturday, March 8, 2014

Strawberry Chocolate Chip Cheesecake Wontons

I don't remember where I found this recipe, but thought it was a good Valentine day recipe. I thought they would be good chilled, but actually preferred them warm.

Strawberry Chocolate Chip Cheesecake Wontons

16 oz. cream cheese
½ cup strawberries (sliced, stems removed)
½ cup sugar
½ cup mini chocolate chips
3 dozen wonton wrappers
1 egg

Preheat the oven to 375°.

Blend cream cheese, strawberries and sugar together. Hand mix in the chocolate chips.

Place 1 tbsp. of the cheesecake mixture in the middle of each wonton wrapper.

Brush water around the edges of the wonton wrapper. Pinch each of the four corners together into the middle to form the cool wonton shape.

Whisk the egg in a small bowl with 1 tsp. of water and brush each wonton on all sides with the egg wash. Place on a baking sheet and into the oven for 8 minutes.


Friday, March 7, 2014

Sweet Potato Fritters

Jenna made these to go along with our bbq beef sandwiches. We got double the amount that the recipe says. These are delicious and taste great reheated!

Sweet Potato Fritters

2 medium-large sweet potatoes, washed and peeled
1/2 cup liquid egg whites
1/4 cup grated parmesan cheese
1 tsp onion powder
1/2 tsp rosemary
1/2 tsp thyme
1 tsp salt
1/2 tsp black pepper

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper, and spray with non-fat cooking spray.

2. Grate the sweet potatoes into a large bowl, and then squeeze as much moisture from them as you can. *I used a cheesecloth, and then squeezed out a lot of the moisture.

3. In large bowl, combine the potatoes and remaining ingredients.

4. Using an ice cream scooper, scoop out the mixture and place it onto the baking sheet. Gently press out the fritter as flat and as thin as you can get it. Repeat until all the potato mixture is used.

5. Place into oven and bake for 30 minutes, flipping once halfway through, until the fritters are crisp and golden. Serve immediately.

Entire recipe makes 4 servings
Serving size is 2 fritters
Each serving = 3 Points +

PER SERVING: 103 calories; 2g fat; 14g carbohydrates; 7g protein; 2g fiber

Thursday, March 6, 2014

Slow Cooked Barbecue Beef

This was the best barbecue beef I have ever had. Seriously good. We all agreed that this will be a regularly made recipe at our house.

Slow Cooked Barbecue Beef

2 lb round roast of beef, lean and trimmed of visible fat Beth used 3 #
1 ½ c chopped onion
1 ½ c ketchup
1/3 c Worcestershire sauce
3 T brown sugar
3 T cider vinegar
2 t salt

1. Mist the inside of your crock pot (or other pot) with cooking spray and brown beef on all sides on the stove top. Do not cook beef all the way through. Add chopped onion and continue to cook until golden.**Beth did not do this.  I just added all ingredients to the crockpot
2. Transfer pot (or contents of pot) back onto your crock pot base and add all other ingredients. Stir to combine. Turn crock pot temperature to medium and cover. Cook for 7-8 hours.
3. Remove meat and shred it using two forks. Return shredded meat to the sauce and stir to combine. Turn heat up to high to allow sauce to thicken and cook for an additional 45-60 minutes. Serve!

Yields 9 (1/2 cup) servings. Weight Watchers Points Plus: 5 per serving

Wednesday, March 5, 2014

Five Chip Cookies

These were very good cookies. I liked that I could use up the half bags of extra chips that I had in my pantry.

Source: The Best of Country Cookies from Carol at TOH BB

1 c. butter or margarine, softened
1 c. creamy peanut butter
1 c. sugar
2/3 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
2 c. all-purpose flour
1 c. old-fashioned oats
2 tsp. baking soda
1/2 tsp. salt
2/3 c. EACH milk chocolate chips, butterscotch chips, semi sweet chocolate chips, vanilla chips and peanut butter chips(Beth used chocolate chips, butterscotch, andes mint, cinnamon chips and heath bits)

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake @ 350 degrees for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 4 1/2 dozen.

Carol's notes:
*This is a recipe I use all the time when I have partial bags of all kinds of baking chips to use up. Don't feel like you have to use all five either-if you only have 3 or 4 different kinds, as long as you come up with the 3 1/3 c. of chips, the cookies are great!

Tuesday, March 4, 2014

Cilantro Lime Marinade and Flank Steak Tacos

I can't begin to tell you how yummy this is! Jenna found this recipe and I am so glad she did. Give this a try soon!

Cilantro-Lime Marinade and Flank Steak Tacos

1 {2 lb} flank steak or skirt steak
1/3 cup Olive Oil
Juice of 1 Lime
1 Garlic Clove, smashed
A handful of Fresh Cilantro
2 teaspoons of Honey
1/2 teaspoon of Cumin
1/2 teaspoon of Ancho-Chili Pepper
1/2 teaspoon Red Pepper Flakes
Kosher Salt and Fresh Black Pepper, to taste

In a mini food processor; place the cilantro, garlic and lime juice and pulse quickly until chopped. Toss the remaining ingredients in with the cilantro/garlic and pulse until combined.

Marinate flank steak for 30 minutes on the counter top, bringing the meat up to temp before grilling it.

Grill the flank steak 6-10 minutes per side on medium-high heat. Serve on tortilla with all the fixings.

Monday, March 3, 2014

Roasted Herb Potato Wedges

These were quick and easy to make. They tasted great, too!

Roasted Herb Potato Wedges

2 spray(s) cooking spray  
2 Tbsp Dijon mustard  
1 tsp olive oil  
1 Tbsp rosemary, fresh, chopped  
1 Tbsp fresh oregano, chopped  
1 Tbsp fresh parsley, fresh, chopped  
1/2 tsp table salt  
1/4 tsp black pepper  
1 pound(s) uncooked potato(es), cut into thick fries  

Preheat oven to 425°F. Coat a nonstick baking sheet with cooking spray.

Combine all ingredients, except potatoes, in a mixing bowl; add potatoes and toss to coat. Place potatoes on prepared baking sheet and bake, turning occasionally, until potatoes are tender but crisp, about 25 to 30 minutes. Yields about 1/4 of potatoes per serving. 3 PP


Sunday, March 2, 2014

Southwestern Style Chili

This was super easy to put together and does taste even better on day 2!  Next time I will cut way back on the sweetener.
Southwestern Style Chili

1 tbsp extra virgin olive oil
1 jalapeno pepper, seeded, finely chopped
1/2 cup chopped onion
1-1/3 cups chopped red and yellow bell peppers
6 tsp chili powder
1-1/2 tsp paprika
1/4 tsp garlic powder
3/4 tsp ground cayenne pepper
1/2 cup no-calorie sweetener, granulated
3 tbsp balsamic vinegar
1 (28 oz) can crushed tomatoes with tomato puree
1 (19 oz) can black beans, undrained
2 (19 oz) cans dark red kidney beans, undrained
1 (19 oz) can cannellini beans, undrained
1 (10 oz) box frozen, whole kernel corn

1. In a large, non stick, stock pot heat olive oil. Saute jalapeno pepper, onion and bell peppers over medium heat until onions are translucent (5-8 minutes).

2. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer over low heat for 20 minutes. Serve hot. Chili tastes best when allowed to sit overnight. Refrigerate chili in a covered pot overnight. Bring to a boil over a low heat, stirring constantly.

If hot chili is preferred, increase the ground cayenne pepper to 1 teaspoon, and increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase granulated sweetener to 2/3 cup.

Yield: 16 servings.
Serving Size: 1 Cup per serving.

WW PointsPlus+ = 4

Nutritional information:
Calories: 170, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 500mg, Carbohydrates 31g, Fiber 10g, Sugars 3g, Protein 9g

Saturday, March 1, 2014

Classic Sourdough Bread

This bread was delicious.  I fed my sourdough on Thursday night and then started the bread on Saturday.  I finished and baked it on Sunday because we ended up not being home on Saturday afternoon.  I will make this again!

Classic Sourdough Bread

1 cup ( 9 ounces) "fed" sourdough starter
1 1/2 cups (12 ounces) lukewarm water
5 to 6 cups (21 1/4 to 25 1/2 ounces) Unbleached All-Purpose Flour
1 tablespoon salt
1 tablespoon sugar (optional)
cornmeal to sprinkle on pans

Pour the cup of starter into a large mixing bowl. Add the warm water and about 3 cups of flour. Beat vigorously. Cover this sponge with plastic wrap and put it aside to work. This period can be very flexible, but allow at least 2 hours and up to 8 hours. A longer period (at a lower temperature) will result in a more sour favor.

After the dough has bubbled and expanded, remove the plastic wrap. Blend in the salt, sugar, and remaining 2 cups of flour. Mix until the dough comes together, then knead, using your hands, an electric mixer, or a bread machine set on the dough cycle, until the dough is smooth and elastic. Add only enough extra flour to keep the dough from sticking. Place the dough in the bowl, cover, and let it rise until doubled, 1 to 2 hours.

Divide the dough in half. Shape each half into an oval loaf, and place on a lightly greased, cornmeal-sprinkled baking sheet. Cover, and let rise until doubled (this can take up to 2 hours). Remove the cover, slash the tops, and bake in a preheated 450°F oven for approximately 20 minutes, until golden brown. Remove from the oven, and cool on rack.

Yield: 2 loaves.