Recipe Reviews

Valentine's Sandwich Treats

2012-01-23T12:58:00.000-08:00

This was made for the kids' snack after school. It was VEY easy and they LOVED them!

Vanilla Wafers
Peanut Butter (I used creamy)
Banana (sliced)
Sprinkles of your choice

Put a dab of peanut butter on each vanilla wafer and place a slice off banana in the middle. Spread peanut butter along the edges and dip in sprinkles. EAT!

Peach Cobbler

2011-08-31T08:11:00.001-07:00

This was delicious and with homemade vanilla ice cream......wow! The cobbler wasn't too sweet and a had a great spice flavor to it. I've made the Paula Deen version and it's great too, just different! Make this today before peaches are out of season!

Peach Cobbler

8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

Preheat oven to 425.
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Top with vanilla ice cream!!!

GORP

2011-08-28T17:30:00.000-07:00

Good Old Raisins and Peanuts

1 cup peanuts

1 cup M & M's

1 cup raisins

Yet, I hardly followed that this time around. You can change it up as you please. I used:

Cinnamon Almonds

Raisins

Sunflower Seeds

Dried Cranberries

Mini Chocolate-Chips

Oatmeal Raisin Cookies

2011-08-17T13:06:00.000-07:00

Yes, I'm going to be THAT mom this year. My goal is to have 2 cookies for each kiddo as they get home from school this year. So....you might find several cookies recipes posted on here the next several months. The loved them!!!

Oatmeal Raisin Cookies

3/4 cup butter, softened

3/4 cup sugar

3/4 cup packed light brown sugar

2 eggs

1 tsp vanilla

1 1/4 cup all-purpose flour

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp salt

2 3/4 cups rolled oats

1 cup raisins

Preheat oven to 375. In a large bowl, cream butter and both sugars until smooth. Beat in eggs and vanilla. Stir together flour, baking soda, cinnamon, and salt together and then gradually add into the butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto an ungreased baking sheet. Bake 8-10 minutes. Cool on cooling rack.

Chocolate Chip-Pecan Cookies

2011-08-05T18:11:00.000-07:00

These were my special treat as a welcome home from your first day of school this year. Al enjoyed them! D noticed they weren't my typical chocolate chips (usually I go semi-sweet/dark) and thought these were better.

Chocolate Chip-Pecan Cookies

2 1/4 all purpose flour

1 tsp salt

1 tsp baking soda

3/4 c sugar

3/4 c packed brown sugar

1 cup softened butter

1 tsp vanilla

2 eggs

1 pkg. (11.5 oz.) milk chocolate chips

1 c chopped pecans (or nuts of choice)

Preheat oven to 375. Combine the flour, salt, and baking soda in a bowl and set aside. Mix butter, sugars, and vanilla until creamy. Add eggs and beat. Add the dry ingredients and mix well. Stir in chocolate and nuts. Drop the dough by rounded teaspoonfuls onto an ungreased baking sheets. Bake 8-10 mins.

Creamy Chicken Spaghetti Casserole

2011-04-21T19:13:00.000-07:00

This is great!! The kids loved it as well! It's from my favorite blogger, The Pioneer Woman.

Creamy Chicken Spaghetti Casserole

Ingredients
1 whole Cut Up Fryer Chicken or 1 1/2 lbs. chicken breasts
1 stick 1/2 Cup Butter
16 oz. White Mushrooms, Sliced
¼ cups Dry White Wine
Kosher Salt And Pepper
¼ cups Flour
2 cups Chicken Broth
1-½ cup Whole Milk
¼ cups (additional) Dry White Wine
1 cup Parmesan Cheese
1 cup Whole Black Olives, Chopped
1 teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1 pound Thin Spaghetti
Preparation Instructions
Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot. Less time if using chicken breasts.
Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook until al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken. Again, if using chicken breast, just shred.
Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.
Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly.

S'Mores Galore

2011-04-21T19:02:00.000-07:00

This is yummy! Simples and delicious! Can't pass that up. It's a PC recipe.

S'Mores Galore

20 whole honey graham crackers, divided

6 bars (1.55 oz. each) milk chocolate candy, coarsely chopped

1 pkg. (16 oz.) miniature marshmallows, divided

6 Tbs. butter, divided

3 Tbs. milk

Preheat oven to 350º. Arrange a single layer of graham crackers to completely cover bottom of bar pan, breaking crackers to fit. Toast in oven 2 minutes. Remove pan to cooling rack. Coarsely break remaining graham crackers into large bowl. Set aside. Combine 3 cups of marshmallows, 3 tablespoons of the butter and milk, microwave on high 1 minute. Stir until smooth. Add half of the chopped chocolate. Stir until chocolate is completely melted. Spread marshmallow mixture evenly over graham crackers in pan. Melt remaining 3 tablespoons of butter. Toss with remaining graham crackers. Add remaining marshmallows and chopped chocolate. Toss lightly. Spoon mixture evenly in pan. Bake 8-10 minutes or until marshmallows are lightly browned. Cool 15 minutes. Cut into bars.

No Eggs Banana Muffins

2011-03-18T05:43:00.000-07:00

I love the internet. Again, looking for a recipe a little different. I had no eggs in the house and tons of frozen bananas. Just thawed the bananas and used them. Very good!!!! All loved.

No Eggs Banana Muffins

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

3/4 teaspoon salt (only 1/2 teaspoon if you are using butter instead of the oil)

4-5 large bananas, mashed

3/4 cup white sugar

1/3 cup vegetable oil (or melted butter)

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional, I used some chopped walnuts)

1 tablespoon sugar for the tops (optional)

Directions:

Preheat oven to 350F.

Coat muffin pans with non-stick spray, or use paper liners I find this much easier and less messy.

Sift together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Combine bananas, sugar, vanilla and oil (or butter) in a large bowl.

Fold in flour mixture, and mix until smooth. Add nuts (optional).

Scoop into muffin pan. Add a bit of sugar to each muffin, this will give your muffins that nice looking top with a little crunch.

Bake in preheated oven.

If baking mini muffins: Bake for 10 to 15 minutes.

For large muffins: Bake for 25 to 30 minutes.

Muffins will spring back when lightly tapped.

Strawberry Cake with Strawberry Cream Cheese Icing

2011-03-13T18:41:00.000-07:00

Made this for my mother-in-law's birthday.

Strawberry Cake with Strawberry Cream Cheese Icing

Ingredients

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant jello
3/4 cup frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry Cream Cheese Frosting
1/2 cup butter, softened
1 (8-ounce) package cream cheese, softened
1/2 cup frozen strawberries in syrup, thawed and pureed
dash of salt
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) roundcake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 35 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/2 cup of the strawberry puree. Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake.Garnish with sliced fresh strawberries, if desired.

King Cake

2011-03-11T09:30:00.000-08:00

My first king cake and it was fantastic! I've read that people put all kinds of fillings in their cakes but the simple cinnamon sugar mixture is good enough!

King Cake

1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast (or 4 1/2 tsp)
2/3 cup warm water (110 degrees)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans (didn't use)
1/2 cup all-purpose flour
1/2 cup raisins (didn't use)
1/2 cup melted butter
FROSTING:
1 cup confectioners' sugar
1 tablespoon water

Directions

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees. Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approx. 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Chocolate Chip Cut Out Cookies

2011-02-19T13:27:00.000-08:00

I made these with the intention to decorate them with royal icing, but ran out of time. I made these for my son's Valentine's Day party and a group of hard working guys building a ramp. All loved them.

Sugarbakers’ Chocolate Mini-Chip Cookies

1 c unsalted butter
⅓c granulated sugar
½ c light-brown sugar
1 large egg yolk
2 tsp vanilla extract
2 ½ c all-purpose flour
½ tsp salt
1 ½ c semi-sweet mini-chocolate chips (PERFECT!)

Cream together the butter and sugars. To that add the vanilla and egg yolk. Sift together the flour and salt, and add it one cup at a time until completely incorporated. Then, BY HAND fold in the chocolate chips. You can do it with your mixer, but it might break them up, so I would really just do it with your hands. Preheat oven to 350.
While you wait for the oven to warm, wrap your dough in plastic wrap and chill for at least thirty minutes. When it is chilled, roll out cookies on lightly floured parchment and bake at 350° for 10-12 minutes.

Whole Wheat Bread

2011-02-11T14:47:00.000-08:00

Oh, the places and the things you do when you NEED something. We needed bread pretty bad and all the roads were snowed and iced over. I wasn't going to get out. Just to throw in more of a challenge; I had no butter or sugar. Nice. Anyway, I happened to look on the back of a Kroger bag of whole wheat flour and BAM...a recipe that I could use. Needless to say, we all like it. My 6 yr. old does say the crust kind of taste funny, but that's just whole wheat crust for you.

Whole Wheat Flour (makes 2 loaves)

2 pkg. active dry yeast (or 4 1/2 tsp)

1 cup warm milk (110-120 degrees)

2 eggs

2 tsp salt

1 cup warm water (110-120 degrees)

1/3 cup honey

5 1/4- 5 1/2 cups, whole wheat flour, divided

1/4 cup shortening

In a mixing bowl, dissolve yeast in warm water. To the dissolved yeast, add the warm milk, honey, eggs, and 3 cups flour. Using an electric mixer, beat 3 minutes on medium speed. Cover and allow sponge to rest 30 mins. Stir in salt and enough of the remaining flour to form a soft dough. To avoid adding extra flour in the kneading process, gradually knead in shortening by hand. If using dough hooks add shortening, knead dough by hand or with hooks for 12 to 13 mins. or until smooth and elastic. Place dough in lightly oiled bowl; turn the dough to coat the top. Cover and place in an 80 degree environment until the dough has risen and doubled in size. Punch down. Cover; let rise again until doubled. Punch down, remove from bowl and divide the dough in half.

Cover; let rise for 10 mins.

Roll each half into a 14x7 inch rectangle. Starting at the shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in a greased 9x5 inch loaf pan. Cover with damp cloth; let rise in an 80 degree environment until doubled in size and an indentation remains after touching.

Preheat oven to 400 degrees. Bake for 10 mins. at 400. Lower oven temp. to 375 and continue to bake for 25 to 30 mins. Remove from pans and cool.

Chicken and Noodle Soup

2011-01-12T12:45:00.000-08:00

This was a rare meal for me.....I didn't use a recipe for it all. I'm not brave enough usually to just throw a little of this and little of that. It turned out really yummy!

Chicken Broth

2 1/2 pounds bone-in chicken pieces (used carcass from whole chicken I used a couple night's ago)
6 cups water
2 stalks celery, chopped (had none)
2 carrots, chopped
1 onion, quartered
1 tablespoon dried basil

Directions

Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

Egg Noodles by Paster Ryan

Ingredients

6 whole Eggs
3 cups All-purpose Flour

Preparation Instructions

Rule of thumb: Two eggs per one cup of flour

Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.

Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.

When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.

To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

Soup

I just brought the broth to a boil and chopped two carrots up and boiled them for a few mins. I added salt and pepper to taste and some turmeric and garlic powder to add flavor. Then added the fresh noodles for 2-3 mins. in the boiling broth. That's it! Simple and good.

Chili and Cornbread

2011-01-11T11:36:00.000-08:00

This hit the spot with all this snow and cold weather we've been having. For the chili, I only used 1 lb. ground beef and used 1 lb. dry kidney beans that I soaked. The cornbread was using corn meal that a watermill from my college made fresh while we watched. I only had whole wheat flour, but it was delicious!

Chili

2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
Shredded Cheddar cheese

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours.

Classic Southern Cornbread adapted from Oprah

Servings: Serves 8

Ingredients

Classic Southern Cornbread

2 cups yellow or white cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs , beaten
1/4 cup vegetable oil ,plus additional for the pan

Directions

Position a rack in the center of the oven. Generously oil a 9- to 10-inch cast-iron skillet and place it on the rack. Preheat the oven to 450°F.

Mix all the dry ingredients together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened . Do not overdo it.

Remove the hot skillet from the oven and pour in the batter. Bake until the bread springs back when pressed in the center, 15 to 20 minutes. Let stand 5 minutes, then turn out onto a plate or serve directly from the skillet.

Sausage Pinwheels

2011-01-01T09:18:00.000-08:00

These are a favorite of the husband's.

Sausage Pinwheels

Ingredients

1 pound Sausage , uncooked
1/2 cup milk
2 cups biscuit mix
1/4 cup melted butter

Directions

Combine biscuit mix, milk, and butter in large bowl until blended. Refrigerate 30 mins.
Divide dough into two portions. Roll out one portion on floured surface to 1/8 inch thick rectangle, about 10 X 7 inches. Spread with half the sausage. Roll lengthwise into long roll. Repeat with remaining dough and sausage. Wrap rolls in wax paper and free until firm enough to cut easily. Or over night and thaw a few mins.
Preheat oven to 400 degrees. Cut rolls into thin slices. Place on ungreased baking sheets. Bake 15 mins. or until golden brown. Serve hot. Refrigerate leftovers.

Concord Grape Sorbet

2010-10-23T06:19:00.000-07:00

Delicious!!!

Concord Grape Sorbet
Martha Stewart Living

1 1/2 pounds Concord grapes (1 quart container)
1/4 cup water
2/3 cup Simple Syrup
1 1/2 tablespoons freshly squeezed lemon juice

Prepare an ice bath; set aside. Combine grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until juices are dark purple and grapes begin to break apart, about 3 minutes.

Pass mixture through a food mill and then through a fine sieve into a large bowl set in the ice bath; stir frequently until completely cool. Stir in simple syrup and lemon juice.

Transfer mixture to an ice-cream maker, and freeze according to manufacturer’s instructions. Transfer to an airtight container, and store in the freezer until ready to serve, up to 2 weeks.

Simple Syrup

1. In a small saucepan, stir together 1 cup water and 1 cup sugar.

2. Bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved and mixture is translucent, about 30 seconds.

3. Let cool completely before storing in an airtight container; chill, up to six months. Makes about 1 1/2 cups.

Apple Bread

2010-10-22T11:26:00.000-07:00

I loved this and it was eaten way too fast! But I did one change and might make some more next time. I used homemade applesauce in place of the oil. Next time, I might try 2 cups white flour and 1 cup wheat. Also, maybe a little less sugar or at least use half brown sugar. Well make again for sure!
Apple Bread
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples - peeled, cored, and coarsely chopped
1 cup broken walnuts

Directions

In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

Banana Pudding

2010-09-18T17:20:00.000-07:00

Hey guys! It's been FOREVER, but here is another great recipe. Made this twice so far and get rave reviews every time.

Banana Pudding

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers

In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Lemon Meringue Pie

2010-06-25T07:14:00.000-07:00

I'll say up front. This is not as good as my mother-in-law's pie, but I have yet to have success with it. Twice I failed with it, so I tried another recipe just because I wanted to feel good about my baking skills. I can't stand with something I make goes wrong!!! I will keep trying her's until I make it right, but this worked well and tasted really good too. :)

Lemon Meringue Pie

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Pasta with Tomatoes and Spinach

2010-06-18T13:00:00.000-07:00

Yummy and fresh! This is a fly by the seat of your pants kind of dishes which is RARE from me. I need a recipe for everything! Just vary the quantity for more or less servings.

Pasta with Tomatoes and Spinach

Whole wheat pasta

Olive Oil

Garlic

Salt/Pepper

Fresh cut tomatoes

Baby Spinach leaves

optional: onions, etc.

Parmesan Cheese

Cook and drain pasta. Put olive oil in a skillet and heat garlic and onions for a few mins. Then, add the tomatoes and spinach and cook for just a few more mins. Add pasta to your skillet and salt & pepper. Sprinkle with cheese. Done. Enjoy your healthy dish!

Spinach-Mango-Banana Smoothie

2010-05-28T18:23:00.000-07:00

I LOVED this smoothie! The kids ate it up too. Nice and green and no need to sweeten it! Healthy!!!

Spinach-Mango-Banana Smoothie

2 big handfuls baby spinach leaves

1 banana

1 mango fresh (or 1 cup frozen)

1 tsp lemon juice

1 cup water

Blend and enjoy!

Spinach Strawberry Banana Smoothie

2010-05-25T06:52:00.000-07:00

This is a first of many probably. I've really been wanting to experiment with spinach or kale in my smoothies. I'll add different things according to what is in season and a little lemon juice I think will keep it green. Hopefully you'll see more soon. I even put some spinach in the kids' smoothies and they asked for me. I did add a blueberry yogurt to their's as well.

Spinach Strawberry Banana Smoothie

2 handfuls baby spinach

1 cup small strawberries

1/2 banana

1 cup ice cubes

1/2 cup water

optional: honey

Makes 1 very large serving or 2 normal sizes.

Marshmallow Treats

2010-05-12T18:03:00.000-07:00

I saw something like these on another blog and needed a fast and simple treat to share, so this is what I made.

Marshmallow Treats

1 bag large marshmallows

1 bar white chocolate (melted 15 secs. at a time)

Sprinkles of any color

dip bottom half of marshmallow into melted chocolate. Scrap some chocolate off on side of bowl and dip in bowl of sprinkles. Set on wax paper and let dry. Store in closed container and remain fresh.

Layered Jello Cake

2010-05-09T19:02:00.000-07:00

I took this version and made a few changes. I used only one box and one cup boiling water for each layer. But did the whit knox and sour cream layer 4 times (doubled recipe). The kids had fun helping and LOVED the outcome. Tasted good!

Layered Jello Cake

2 packages Green Jello (small 4-serving Package, Either 0.3 Oz. Sugar-free Or 3.4 Oz. Regular Box)
2 packages Red Jello (small 4-serving Package, Either 0.3 Oz. Sugar-free Or 3.4 Oz. Regular Box)
2 packages Orange Jello (small 4-serving Package, Either 0.3 Oz. Sugar-free Or 3.4 Oz. Regular Box)
1 envelope (1 Oz. Envelope) Knox Unflavored Gelatin
1 package Yellow Jello (small 4-serving Package, Either 0.3 Oz. Sugar-free Or 3.4 Oz. Regular Box) Or 1 Additional 1 0z. Envelope Of Knox Unflavored Gelatin
1 cup Sour Cream
7 cups Water

Preparation Instructions

1. Grease a 9×13 pan with nonstick spray. Wipe off the excess with a paper towel.

2. Mix green jello with 2 cups boiling water. Place in the 9×13 pan and let set for 30-45 minutes in the refrigerator.

3. While the green jello is setting, make the white layer by mixing 1 cup of boiling water with both Knox gelatin envelopes or 1 Knox and 1 lemon gelatin package. Mix well and add in 1 cup sour cream.

4. Carefully pour 1/2 of white layer on top of the green jello and place back in the refrigerator.

5. Begin mixing 2 cups boiling water with the orange jello. As soon as the white mixture sets up, pour the orange jello on top, refrigerate and let set for another 30-45 minutes.

6. Most likely you will need to reheat your white mixture before you can pour the last layer of white over the orange. If it’s at all lumpy and not pourable, pop it in the microwave for 20 seconds and stir. You do not want this to be too hot before you pour it on the orange layer.

7. Start mixing your last layer of red jello with 2 cups of boiling water and once the white layer sets, pour the red jello on top of it.

8. Refrigerate and let set up completely.

Notes:

It’s important to let each layer set up before adding the next layer. As long as you can touch it and it seems to just be a little sticky, you should be able to place the next layer on top.

You can use any flavor combinations of jello.

Carrot Cake

2010-04-25T19:25:00.000-07:00

I made this for Easter and it was wonderful and moist!! All loved it! Because I baked it in two 8 inch pans, I doubled the icing to cover and stack the cakes.

Carrot Cake

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Banana Nut Muffins

2010-04-23T10:46:00.001-07:00

These are pretty good. Healthy and great texture!

Banana Nut Muffins

1 egg
1 1/3 cups mashed ripe banana
3/4 cup packed brown sugar
1/3 cup applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1 cup quick cooking oats
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 12 cup muffin pan.
In a large bowl, combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
Gently stir flour mixture and oatmeal into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin cups.
Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving.

Angel Food Cake

2010-04-22T12:09:00.000-07:00

This was a first and I don't think I'll ever go back to box angel food again. It was very soft, tasted great, and even moist (it wasn't dry at all). Loved it! Serves great with whipped cream and strawberries!

Angel Food Cake

Ingredients

12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

Directions

Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Footnotes

Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Pretzels

2010-04-19T13:00:00.000-07:00

These aren't very pretty again, but taste great. I made them the night before and put them in a large ziploc to store and the steam warped them some. :) I let them rise WAY over the time said, so they were thick and plump! Cut one in half and make a pretzel sandwich! These were great, yet they didn't have the thick chewy tough outside that I'm going to keep looking for.

Soft Pretzels

Ingredients

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned.

Nutritional Information

Amount Per Serving Calories: 237 | Total Fat: 1.7g | Cholesterol: 0mg

Chicken and Mushrooms in Garlic White Wine Sauce

2010-04-12T17:07:00.000-07:00

This is a very good, simple recipe. Not too pretty looking, but tasty! Great portion size for low points. Even the kids ate it up, except the mushrooms. It's from Cooking Light.

Chicken and Mushrooms in Garlic White Wine Sauce

Yield: 4 servings

Ingredients

4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8-ounce) package presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated Parmesan cheese

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Nutritional Information

Calories:: 350 (29% from fat)
Fat:: 11.1g (sat 2.6g,mono 6.2g,poly 1.4g)
Protein:: 34.3g
Carbohydrate:: 26.5g
Fiber:: 1.2g
Cholesterol:: 99mg
Iron:: 2.5mg
Sodium:: 502mg
Calcium:: 91mg

Cheesy Cornbread

2010-04-01T14:30:00.000-07:00

OK, OK, I know I recently posted a cornbread recipe, but I wanted to find a god one that had corn and cheese in it. I looked in my church recipe book and BAM, found it.

Cheesy Cornbread

5 eggs

16 oz. sour cream

16 oz. cream-style corn

1 cup sugar

1 cup veg. oil

2 cups shredded mild cheddar

4 cups cornmeal mix

Mix all ingredients together and place in a well-oiled 9 x 13 pan. Bake at 350 for 45 mins, or until the knife comes out clean.

Chili Con Carne

2010-03-24T11:42:00.000-07:00

I love this simple chili recipe. From one of my sisters. I use tomato sauce instead of juice, and just add a little water. Very easy to stretch with adding water to it.

Chili Con Carne

1 lb. lean ground beef

2 onions, chopped

2 cans kidney beans, drained

2 cups tomato juice (or sauce)

2 tsp salt

1/4 tsp pepper

dash of cayenne

1 Tbs chili powder

Cook meat and onions until brown. Add remaining ingredients and simmer gently for 20 mins.

Oven-Roasted Asparagus

2010-03-23T10:55:00.000-07:00

I've made these several times and LOVE them! Even my 5 and 3 yr. old love them! Very simple and tastes wonderful! You guessed it, they are from my favorite blogger, The Pioneer Woman.

Oven-Roasted Asparagus

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Difficulty: Easy

Servings: 4

Ingredients

1 bunch Asparagus
4 Tablespoons (up To 5 Tablespoons) Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste

Preparation Instructions

Preheat oven to 425 degrees.

After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.

Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.

Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.

Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.

Cornbread- PW Style

2010-03-17T12:32:00.000-07:00

This is a good, simple cornbread recipe. Have made it twice and enjoy it. These are from my favorite blog, The Pioneer Woman.

Cornbread

¼ cups Plus 2 Tablespoons Shortening
1 cup Yellow Corn Meal
½ cups All-purpose Flour
1 teaspoon Salt
1 cup Buttermilk
½ cups Milk
1 whole Egg
1 Tablespoon Baking Powder
½ teaspoons Baking Soda

Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

Macaroni and Cheese

2010-03-16T07:04:00.000-07:00

OK, this is very good, but a little different. Don't let it scare you with the tomatoes in there. Leave them out. Slices of fresh tomatoes are amazing! I bet fire roasted diced tomatoes would be fantastic. I love those things! Anyway, I made this as lite as possible, but you could and whole milk and regular cheddar cheese to thicker it up even more. The possibilities are endless.

Baked Macaroni and Cheese

2 Tbsp. butter

2 1/2 c milk

1/4 c flour

2 c grated cheddar cheese (I used 2%)

1 tsp salt

8 oz. elbow macaroni, cooked and drained

1/2 tsp dry mustard

1 can diced tomatoes (any kinds)

1/4 tsp pepper

In a 2 qt saucepan, melt butter over low heat. Stir in flour, salt, mustard, and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Stirring constantly, cook over medium heat about 10 mins or until thickened. Remove from heat. Stir in 1 1/2 c cheese until melted. Put macaroni into 2 qt casserole dish. Pour cheese sauce over the noodles, mix well. Sprinkle on tomatoes (semi-drained), and remaining 1/2 c cheese over the top. Bake uncovered at 375 for 25 mins.

Pineapple Upside Down Cake

2010-02-26T14:33:00.000-08:00

This was a first. I knew that I didn't want to have those very dated red cherries in it, but I saw that many cooks these days are trying to update this cakes as well. It is VERY moist and tastes wonderful!

Pineapple Upside Down Cake

from Joy of Cooking

Topping:

4 tablespoons (1/4 cup) unsalted butter

3/4 cup light brown sugar

1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)

Cake Batter:

1 1/2 cups (195 grams) all purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

1 tsp pure vanilla extract

2 large eggs, separated

1/2 cup (120 ml) milk

1/4 tsp cream of tartar

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on the bottom of the pan.

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tarter just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Serve with softly whipped cream.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

Note: Can substitute one - 20 ounce (567 gram) can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.

Biscuit IXV

2010-02-13T07:51:00.000-08:00

I'm sorry, here is yet another biscuit recipe. I just always seem to use a new one. But I've already made this twice and I love them. I just haven't calculated how many points for them. Keeper.

Buttermilk Biscuits
by Alton Brown, makes 10-12 if you use a 2 inch cutter

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (Alton says: the faster the better, you don't want the fats to melt. I say: use a pastry cutter if you want, and make sure the bowl is cold, too.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass won't be as tall, but they'll still be biscuits, so whatever. I actually reworked my scrap scraps twice and got a single, fairly flat biscuit out of the last pass.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Best served hot, but reheat ok in a toaster oven.

Valentine Cookies

2010-02-12T12:30:00.000-08:00

These were/are very good. I really like these cookie recipes and will stick to them for awhile. One thing I learned was to just use cold butter diced up and there is no need to chill the dough afterwards. Huge time saver! I still have work to do on the royal icing, but I'll get it one of these days.

Vanilla-Almond Sugar Cookies from Bridget

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
2 sticks butter
1 egg
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Rolled Chocolate Cookies

2 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 tsp instant espresso powder

1/2 tsp salt

1 cup (2 sticks) butter

1 cup sugar

1 egg

1 tsp vanilla

Whisk together the flour, cocoa powder, espresso powder, and salt in a medium bowl. Set aside. Using your mixer, cream butter and sugar until mixture is light and fluffy. Add the egg and vanilla and mix until well blended. With the mixer on low, gradually add the flour mixture to the butter mixture until the two are thoroughly blended. Preheat 350. Roll out and cut out dough. 12-16 mins.

Seasoned Fries

2010-02-01T17:50:00.000-08:00

With the steak kabobs, I made homemade fries that were great. I ate too many. Simple recipe.

4 baking potatoes

just under 1/4 cup olive oil

kosher salt

seasoned salt

pepper

Peel and cup potatoes into fries shape strips. Place in large ziploc and put olive oil in it. Shake. Cover baking sheet with foil and empty fries onto sheet and lay out flat. Sprinkle with salts and pepper to taste. Bake at 425 for 30-35 mins.

Lentil Soup

2010-01-30T17:10:00.000-08:00

I must be on a lentil kick. They are great for you! We had a fairly heavy lunch and I wanted something light and warm on this snowy, icy night. This was simple, no meat, but basic enough to add anything to it.

Lentil Soup

Ingredients

1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Directions

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Easy Banana Cream Pie

2010-01-29T13:02:00.000-08:00

Well, we didn't have any bananas in the house. We eat them too fast. But the kids wanted a pie and I wanted something low-fat, so this is the pie we whipped up. I didn't get a picture until there was only 1 slice left, oh well.

Easy Banana Cream Pie

1 reduced-fat graham cracker pie crust

1 box sugar-free banana cream pudding mix

2 cups 1% milk

1 almost full lite whip cream tub (thawed)

Chocolate to shave on top

Mix the pudding mix with the milk for 2 mins. Pour into crust. Spread whip topping on top of the pudding and place in the refrigerator for a couple hours. Shave some chocolate on top and there you go. Eat. Enjoy!

Lentil-Barley Soup

2010-01-15T18:05:00.000-08:00

This has been on my make list for 5 yrs. and I finally made it! It was very good and filly. Great for you too! It will be made in one of my Le Creuset pots again!!! From my sister-in-law.....thanks.

Lentil-Barley Soup

3/4 cup chopped onion

3/4 cup chopped celery

1 clove garlic, minced

1/4 cup butter

6 cups water

1 28-oz. can tomatoes, cut up (keep juice)

3/4 cup dry lentils, rinsed

3/4 cup pearl barley

6 vegetarian bouillon cubes

1/2 tsp rosemary (I used thyme)

1/2 tsp oregano

1/4 tsp pepper

1 cup sliced carrots

1 cup shredded swiss cheese

salt to taste

In 4-quart pan, cook onion, celery, and garlic in hot butter until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boil and reduce heat. Cover and simmer for 45 mins.

Add carrots and simmer 15 mins more or just until carrots are tender. Ladle into soup bowls and top with cheese.

5 servings, 425 calories each

Little Lemon Meringue Pies

2010-01-13T12:24:00.000-08:00

Well, I loved the finished product. It was three parts that weren't meant o be. I need to make something with the 6 yolks left over from my pancakes and thought about lemon curd and from Emerial. It was a first. After making it, I just stuck it in the refrigerator for the next 2 days. What do you make with lemon curd, lemon tart. But I don't own a tart pan yet. So, I found these tassie cups from Paula Deen. They worked great. I doubled the recipe, but it really tripled the amount it made. After a few of those, I wanted to try a new twist. I had seen it in other dishes, so I just whipped up 2 egg whites and a bit of sugar and voila..little lemon meringue pies.

Lemon Curd

Ingredients

6 yolks

3 eggs

1 cup sugar

1 cup lemon juice

1 tablespoon lemon zest

1/8 teaspoon salt

1/2 cup butter, cut into 8 pieces

Cooking Directions

Fill a small pot one-third of the way with water. Set it over low heat and bring to a simmer. In a medium bowl, whisk together the yolks, eggs, sugar, lemon juice, lemon zest and salt. Set the bowl over the pot of simmering water and whisk constantly for 10 minutes until curd thickens and holds its shape when stirred. Remove curd from heat and stir in the butter. Strain the curd through a fine mesh sieve into metal bowl set over a bowl ice water. Stir the curd occasionally for five minutes until cool. Cover curd with plastic and refrigerate until well chilled or overnight.

Yield: 1 quart

Tassie Cups

Tassie Cups:

1 (3-ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1 1/2 cups all-purpose flour

1/4 teaspoon salt

Preheat the oven to 350 degrees F.
For the Tassie Cups: Place all of the ingredients in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.
Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned.

Remove tassie cups from muffin tins, spoon lemon curd in the center and serve.

Rolled Sugar Cookies

2010-01-11T12:08:00.000-08:00

I've made these the past two Christmases.

Sugar Cookies

Ingredients

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

Nutritional Information

Amount Per Serving Calories: 110 | Total Fat: 5g | Cholesterol: 27mg

WW friendly Whole Wheat pancakes

2010-01-11T12:03:00.000-08:00

These were really good. I doubled the recipe, so had 6 egg yolks to use up (lemon curd, post soon). I made 12 per recipe, so 3 per serving.

Basic Whole Wheat Pancake Recipe
Gina's Weight Watcher Recipes
Servings: 4 • Size: 2 pancakes • Time: 15 minutes • Calories: 294 • Points: 3.5 ww points

1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tbsp sugar or honey
1/4 tsp cinnamon
1 tsp vanilla
butter flavor cooking spray

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Top with fruit, preserves, honey, or your favorite sugar-free syrup. (extra points)

Makes 8 pancakes.

Taco Soup

2010-01-08T10:47:00.000-08:00

The weather here this week as been VERY cold and this soup has served a few meals during it. It was very simple and tasted great!!! From my oldest sister.

Taco Soup

1 lb. ground beef

1 can pinto beans

1 can corn

1 can green beans

1 can stewed tomatoes (I used diced)

1 can rotel

1 can beer or beef broth ( I used 1 can chicken broth)

1 pkg taco seasoning

1 pkg ranch dressing mix

salt to taste

Brown meat in large dutch oven. Drain off fat. Add all other ingredients together (I didn't drain cans). Bring to a boil. Reduce heat and simmer 30 mins. Serve with tortilla chips.