Wednesday, December 30, 2009

Quick Chicken Tortilla Soup

My husband is a picky eater, but he loves this soup--which is saying something. It is such an easy soup to make...and delicious! Plus, you can use your food storage...

1 can black beans
1 can diced tomatoes
1 can creamed corn
1 can chicken broth (14.5 oz)
1 cup cream of chicken soup
1 can diced chicken
1 t. cumin
1 t. garlic powder
1 t. chili powder
1/2 c. sour cream (I always substitute plain yogurt in)

Heat soup-simmer (I will put the tomatoes in the blender since neither my husband or I like tomato chunks in soup). Add sour cream. Top with tortilla chips and cheese.

Thursday, December 3, 2009

Pumpkin chocolate chip cookies

All the credit for the picture and recipe go to Amy
she got this recipe from her awesome mother in law.
Having said that I will tell you that Christian has made these cookies more than anyone in these parts and is becoming famous for them.
I realize we have not made cookies in this house in a very long time but these are so easy and only 77 calories each (yes we figured it out)
also only half a WW point. How can you beat that?!!
Enough gay banter... here's the recipe:

One spice cake mix (calorie calculations based on Betty Crocker)
1 15 oz. can of pumpkin
2/3 cup chocolate chips

Mix dry cake mix with pumpkin and add chocolate chips.
Spray cookie sheet with Pam.
Bake at 350 for 12 minutes (Christian likes his baked a little longer)

Makes 30 cookies. (We usually make a double batch with a large can of pumpkin)

Monday, November 23, 2009

Pumpkin Bread

(recipe taken from Betty Crocker)

1 can (15 oz) pumpkin
1 2/3 c sugar
2/3 c vegetable oil
2 tsp. vanilla
4 large eggs
3 c flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
chocolate chips (optional)

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans.
2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Dive batter evenly between pans.
3. Bake loaves for 50-60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire reack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Wednesday, October 28, 2009

Curried Butternut squash apple soup

This soup is all about fall. It's great warm or cold and the mix of flavors is a feast for the palette.
Mark and I are the only ones who eat it so I usually make half or 2/3 of the recipe.
1 TBL. unsalted butter
3 cups fat free chicken broth
2 cups finely chopped onions (a little less is fine, chop in food processor)
1 TBL curry powder
2 medium butternut squash (about 3 lbs)(You can get this already peeled and chopped)
4 Granny Smith apples, peeled, cored, and chopped
1 cup apple juice

Melt butter in a medium soup pot. Add 1/4 cup of the chicken broth, the chopped onions, and the curry powder; stir together and cook, covered, over low heat until the onions are tender, about 5 minutes. Meanwhile, peel the squash (use a potato peeler), scrape out the seeds and strings, and chop the flesh coarsely. (You can buy the squash already peeled and cut up which makes it quicker)

When the onions are tender, add the remaining chicken broth, squash, and apples and bring to a boil. Reduce heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.

I use a ladle to transfer the hot mixture to a blender. This must be done in batches. Process until smooth. Put the processed mixture in a serving bowl. When all is processed add the apple juice and stir. (You can use the apple juice to wash down the sides of the blender, blend for a second to get out all the goodness and then pour into soup and stir) Season the soup to taste with the salt and pepper, serve immediately. You can warm again if necessary. Serves 4 to 6. Only 165 calories. You can eat this hot or cold, the flavors are more intense when it’s cold - be careful as you will come to crave it! If you want the gourmet look you can put some sour cream in a squirt bottle and swirl a little on top.

Credit for picture goes to
If Amy was here I'm sure she could take a lovely one for me...

Thursday, October 22, 2009

Big Soft Ginger Cookies

I know, I know, I just posted a cookie recipe. But, hey, it is fall and these cookies are not to be missed!

3/4 C butter, softened
1 C sugar
1 egg
1/4 C molasses
2 1/2 C flour
2 t. ground ginger
1 t. baking soda
3/4 t. ground cinnamon
1/2 t. cloves
1/4 t. salt
Additional sugar

1. Cream butter and sugar. Beat in egg and molasses.
2. Combine flour, ginger, baking soda, cinnamon, cloves and salt in separate bowl. Gradually add to creamed mixture.
3. Roll into 1 1/2 inch balls, then roll in sugar.
4. Place two inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes.

Makes: 2 1/2 dozen

Thursday, October 1, 2009

Easy Peanut Butter Cookies

I had the challenge of making a treat for a friend who had some allergies: milk, wheat, and corn. The corn-free part was easy, but the rest was a bit tricky. This is what I found...

The hard part is that the batch only makes about, they are gone very quickly, but they are super easy. Here is the recipe:

1 C crunchy peanut butter
1 egg
1 C sugar
1 tsp. vanilla

Preheat oven to 350 degrees.
Mix all ingredients together.
Form dough into 1-inch balls.
Press flat on greased cookie sheet with fork.
Bake 10 minutes.

Sunday, August 30, 2009

Terryaki Chicken

Terryaki Sauce

1/2 cup sugar
1/2 cup soy sauce
1 cup water
1/4 tsp garlic (or two cloves garlic)
1/2 tsp ginger

Thicken with corn starch

Variation: add juice of mandarian oranges and add oranges with the chicken

Normally, I would chunk the chicken and cook it in a frying pan and then make the sauce and put them together. But, today, I put the raw chicken breast into the crockpot and poured the sauce on it and cooked it on high for 4 hours. Poured the sauce into a pan, thickened it w/cornstarch. I roughly cut up the chicken into bite sized pieces. (it was super tender and easy to cut, not quite falling apart, so that was good). Put them together and served over rice. It was a hit! Yum!

If you like it spicer, I'm sure you could put some red pepper into it. I thought it was fine, and super easy!

I think I would do 2-3 boneless, skinless chicken breasts to sauce. I quadrupled the sauce and had 9 breast. We had leftovers.

Sunday, August 16, 2009

Sunday Edition

When we got put into the new ward, we were blessed with a new church time...2pm. Oh yeah, don't be jealous. So coming home at 5pm, everyone is hungry and tired, so I am using my crockpot every Sunday. When I make something that is good, I decided to share it, so here you go.

Low-Fat Glazed Chicken in Crockpot
From the Kitchen of: Paz
Source: Jo Anne Merrill

6 oz. orange juice, frozen concentrate - thawed
3 skinless boneless chicken breast halved - split
1/2 tsp. marjoram
1 dash ground nutmeg
1 dash garlic powder

1/4 c. water
2 tbsp. cornstarch

*Garlic is optional. (I put it in)

Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in Crockery Pot. Pour the remaining orange juice mixture over the chicken.
Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking.
When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.

I made with rice and green beans. It was quite "orange-y", but I liked it with the sauce. Maybe because it is different and easy. Sorry no picture. It looks like chicken with orange stuff on it.

Thursday, June 18, 2009

Lemon and Parmesan Encrusted Salmon

I successfully made my first salmon this past Sunday! I was nervous, especially since I bought the frozen kind (which ended up being about 1/3 of the fresh price), but I don't think I would have been able to tell the difference. The smell of the fish was fishy before cooking, but that quickly went away. Here is a simple recipe for a very yummy fish--thanks to Betty Crocker (I changed it a little bit).

1 salmon fillet, 1 1/2 pounds
2 Tbs. butter, melted
1/4 tsp. salt
3/4 C Italian bread crumbs
1/4 C grated parmesan cheese
2 tsp. grated lemon peel
1 Tbs. lemon juice
1/4 tsp. dried thyme leaves

1. Heat oven to 400. Spray cookie sheet with cooking spray.
2. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.
3. Mix bread crumbs, cheese, lemon peel, lemon juice and thyme in small bowl. Stir in remaining butter. Pres bread crumb mixture evenly on salmon.
4. Bake uncovered 15-20 minutes or until salmon flakes easily with fork. Serve immediately.

Fabulous with Parmesan and Basil Orzo

4-6 servings.

Friday, June 5, 2009


These are easy to make, freeze well and taste great.

1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 tsp salt
1 beaten egg
1 cup milk
2 tablespoons oil

In a bowl,(I use a wisk)beat the egg then add the milk and oil. Mix until frothy. Then add sugar, salt, and baking powder. Wisk again then add the flour. Wisk until blended but still slightly lumpy. Then let the batter set of 15 to to 20 min. This also the baking powder to work and the mixture to thicken. If it is still to thin add mor floye 1/4 cup at a time.

Yummy thing to add to the pancakes as they cook. Chocolate chips, blueberries, or or chopped pecans.

I eat them plain.


Thursday, May 21, 2009

Breakfast Casserole

Sorry about the lack of posting, but I am back (at least this week). I just made this tonight, and it is SO yummy! We are fans of breakfast for dinner, so this was perfect. We will definitely be making this again.

P.S. If you need a little more flavor, syrup works well on this (at least for Jordan)

found here

Tuesday, May 12, 2009

Oatmeal Chocolate Chip Cookies


2 c. butter
5 c. flour
2 tsp. baking soda
5 c. oatmeal
1 24 oz. pkg chocolate chips
2 c. brown sugar
1 tsp. salt
4 eggs
2 tsp. baking powder
2 tsp. vanilla

Measure oatmeal and blend. In a separate bowl, combine butter with both sugars. Combine all ingredients and bake at 375 for 10 minutes.

Friday, May 8, 2009


Next to Chocolate Chip cookies, these are my family's favorite. They stay soft and freeze well. Enjoy!!!!


For the topping:

3 tablespoons sugar
1/2 teaspoon cinnamon

For the cookie dough:

3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons cream of tarter
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
2 eggs
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside.

To make the cookie dough, stir together the dry ingredients.
In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle. ( lightly wet hands with water will make the dough easy to roll into balls.)

Preheat oven to 375 degrees F.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Flattend slightly with your hand. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

Thursday, May 7, 2009

Homemade Applesauce

This is great when your apples are getting a little old...and you may never go back to store-bought applesauce. Plus, it is great warm! Mmmmmm!


4 apples, chopped & peeled
1 tsp. nutmeg
1/2 c. water
1/2 c. sugar
1/4 tsp. cinnamon


1. Prepare apples. Bring apples and water to boil, stirring frequently.
2. Add sugar and spices and simmer for 10ish minutes. Add more sugar if needed.

Tuesday, May 5, 2009

Parmesean Garlic pasta

I used to buy the Knorr pasta sauce mixes but now I save $$$ and make my own.
It's totally easy, very tasty and you can control the fat content by using skim milk, fat free evaporated milk or go for the ultra rich and use cream. You can also vary the basic sauce by choosing the type and quantity of cheese.

2 TBS canola oil (you can use butter)
2 TBS flour
Mix in a sauce pan over med. high heat until flour is bubbly but not browned. Add:

2 cups milk all at once (again you can use anything from skim milk to cream)

Whisk occasionally until it begins to steam and then whisk constantly until it simmers, whisk and stir for one more minute until thickened and take the pan off the heat. Add:

1/2 cup grated Parmesan cheese (you can add any kind of cheese for a cheese sauce)
1 TBS Garlic Herb seasoning (I use Johnnys Garlic spread & seasoning from Costco)

Stir until cheese is melted and incorporated. Pour over 16 oz. (uncooked wt.) of cooked hot pasta. Also great over Chicken Cordon Bleu, with cut up chicken (remember cheese gravy and toast?)

Friday, May 1, 2009

Hot Artichoke Spinach Dip

1 cup (14oz) Artichoke Hearts ( drained and choppped)
1 cup grated parmesian cheese
1 cup shredded mozrella cheese
1 cup mayo
1 clove garlic minced
1 (10) oz package frozen spinach (thawed, drained, chopped)

Mix all ingrediants in a bowl until combined. Bake in a 9x9 pan that has been sprayed with Pam. Bake at 350 for 20 -25 min until lightly brown. Serve with multi- grain tortilla chips, crackers or sliced french bread.

Thursday, April 30, 2009

Slow Cooker Orange Chicken

Prep: 10 min
Total: 8 hours 10 min.
Makes: 4 servings

8 small boneless skinless chicken thighs (1 lb.)
3 Tbsp. flour
1/3 cup orange marmalade
1/3 cup barbecue sauce
2 Tbsp. soy sauce
1 Tbsp. ginger

1. Toss chicken with flour in slow cooker
2. Stir in all remaining ingredients and cover with lid.
3. Cook on low for 6 to 8 hours (or on high for 3 to 4 hours.)


I have made this once, and it was fabulous...maybe a little too spicy for my liking, so I might take out the ginger and make sure the bbq sauce wasn't spicy.

Wednesday, April 29, 2009

Strawberry Crepes

I know I've been MIA. Sorry.

This is what we usually have for Conference Breakfast.

Basic Crepes

2 eggs
1 ¼ cup milk
1 C. plain flour
¼ tsp salt
spoonful of sugar
2 Tbl oil

Mix eggs, salt, oil and ½ the milk & flour till smooth. Then add remainder of milk. Blend till smooth. Let set for 1 hr before use. It should be really runny, you want these thin. I may have done less flour now that I think about it.

Put apple pie filling, or choc. Pudding in middle. Or my favorite, cut up strawberries and put in vanilla yogurt. YUM! Top with whipped cream Or a few strawberries.


Gingerbread Waffles


1/4 c. butter
1/2 c. packed brown sugar
1/2 c. light molasses
2 beaten eggs
1 c. milk
2 c. flour
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. allspice
1/2 tsp. salt

Cream toghether butter, sugar, molasses, eggs, and milk. Stir together flour, cinnamon, ginger, allspice, and slat. Combine dry and creamed ingredients. Pour in waffle iron and serve with syrup or your favorite waffle toppings. :)

Monday, April 27, 2009

Altered Chicken pot pie

This is chicken pot pie with out the "pie"
Well, no pie crust anyway, I've replaced it with a cornbread topping that's very yummy and less fat. Preheat oven to 375.

2 cups cooked cubed chicken (you can use canned)
1 can cream of chicken soup (I get low fat)
1 cup or so chopped celery
1 cup chopped carrots
1 cup fat free sour cream
Mix together in a greased (pam) deep round (glass, think white corning) baking dish. (it can be cooked in a shallower pan smaller than 9 x 12 if you spread everything thin and do not cook as long)

At this point I usually put it in the microwave on high for 8 to 10 minutes as it will decrease the overall cooking time and I'm usually in a hurry.

For cornbread topping:
(or you can use a small packaged corn bread mix)
3/4 cup white flour
2/3 cup corn meal
2 TBS sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup skim milk
2 TBS oil
1 egg white

Combine dry ingredients, stir in wet stuff and stir just until moistened. Pour batter on hot chicken mixture and bake at 375 for approx. 30 min. or until the corn bread is golden and cooked through. IF you did not microwave the chicken mixture it will need to cook for 45 min. to an hour. (or double and put it in a square pan if you just want plain corn bread. Bake plain cornbread at 400 for 20 to 25 minutes.)

Friday, April 24, 2009

Easy Pumpkin Muffins

I got this redipe from a friend. They are very easy and delicious. There are ways to make it easier which I will list at the bottom. They freeze well.

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat the oven to 350 degrees F (175 degrees C).
Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth.
Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
I usually make these as mini muffins.
You can skip the spices by either using a spice cake mix or pumpkin pie filling that already has the spices in it.
If you want it a little spicer then use the spice cake mix and the prespiced pumpkin filling.

Thursday, April 23, 2009

Chocolate Revel Bars

These are seriously amazing...I, like Celisa and her scootcheroos, try not to make them too often.

1 cup plus 2 Tbs. butter, softened and divided
2 cups packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
3 cups uncooked old-fashioned or quick oats
1 package (12 ounces) chocolate chips
1 can (14 ounces) sweetened condensed milk

1. Preheat oven to 325 degrees. Lightly grease 9x13 pan.
2. Beat 1 cup butter and brown sugar in large bowl until ight and fluffy. Ad eggs and beat until blended. Stir in vanilla.
3. Combine flour and baking soda in medium blow. Add flour mixture to butter mixture; beat until well blended. Stir in oats. Spread 3/4 of oat mixture evenly in pan.
4. Combine chocolate chips, condensed milk and remaining butter in small heavy saucepan. Stir over low heat until chocolate is melted. Pour chocolate mixture evenly over oat mixture in pan. Dot with remaining oat mixture.
5. Bake 20-25 minutes or until edges are browned and center feels firm to touch. Cool completely in pan on wire rack. Cut into bars.

Makes: 3 dozen

Tuesday, April 21, 2009

Spanish Rice


1 lb. hamburger
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic salt
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (10 oz.) can tomato soup
2 cans water
3 c. Minute Rice

Fry hamburger, salt, pepper, garlic salt, onion, and green pepper in a large frying pan until hamburger is cooked. Add soup, water, and rice to hamburger mixture; stir and cover. Let simmer until rice is tender. You can also add hotter spices if you like it spicier. :)

Monday, April 20, 2009

Moroccan Chicken

Just when you thought there was nothing left to do with chicken!

I wish I had take a picture because I can't find one that looks similar.
Next time I make it I will take a picture.

I was feeling desperate to find a new way to make chicken when I found this recipe in my "Best of Cooking Light" book. Of course we needed to eat within the hour and I didn't have any green olives, Calimynra figs or sweet Marsala wine on hand so I improvised. (Does this surprise you?)
It got six out of six thumbs up (and no one picked anything out either). Although if you don't like cilantro you won't like this recipe. Consider yourself warned.

The recipe said it made 4 servings, I used four Costco chicken breasts, 1 1/2 times the recipe and came out with plenty for 6 adults plus leftovers for two lunches (which were gone the next day).

Enough Banter... on to the recipe (the way I made it). 6-8 servings.

four chicken breasts thawed and cubed into bite sized pieces
Spray pan with Pam and cook for 5 minutes until browned.
1 bunch of fresh cilantro finely chopped (do not even attempt this with dried cilantro)
1/2 cup quartered dried Calimyrna figs (I put raisins in part of mine and my raisin eaters said it was very good)
2 TBS Honey
3 TBS balsamic vinegar
1 1/2 TBS bottled minced garlic (fresh, not dehydrated)
1 tsp cumin

(it also called for 1/2 tsp coriander and 1/2 tsp cardamom but I didn't have any so I left them out)

Add remaining ingredients to chicken and cook another 8 min or so until chicken is done.

We served this over brown rice that I had already made but the book suggested serving it over couscous. (If you've never tried couscous you should it's quick and yummy).

Friday, April 17, 2009

No- Knead French Bread

This is a staple recipe for me. I use to make bread, rolls and for Pizza crust. It freezes well.

2 1/2 cups warm water

2 1/2 tsp sugar

2 packages of dry active yeast

2 tablespoons butter or margarine ( melted) I also use canola oil instead of butter or margarine.

2 teaspoons salt

6 1/2 to 7 cups of all purpose flour

1 large egg beaten

2 tablespoon milk

  • Mix warm water, sugar, yeast, salt, and melted margarine. Mix for 30 sec. Then add 2 1/2 cups of flour. Mix on medium speed until blended. Gradually stir in enough remaining flour to make a soft dough.
  • Let dough stand in bowl for 10 min. Stir gently for a for seconds; cover. Repeat stirring every 10 minutes for next 40 min. ( I actually have forgotten to do this and it still comes out fine.)
  • Turn dough out onto a floured surface; divide in to 3 equal portions. ( I divide mine into 4 equal portions) ( It fits better into ziploc bags)Roll in to a 13x 8 inch rectangle. Roll up; in jelly roll fashion starting with the long side; pinch ends to seal. ( I also don't roll it- I shape it into a log or large worm with my hands. It not as pretty but much faster)
  • Place loaf seam side down, on a greased baking sheet. Cover and let rise in a warm place. Aprox. 40 min or until doubled in size.
  • Make diagonal slits about 1/4 in deep down the length of the loaves, using a sharp knife. Combine egg and milk in a small bowl beating until blended. Brush gently over loaves after rising.( if you want you can add sesame seeds for decoration.
  • Bake at 400 for 20 to 25 min or until loaves sound hollow when tapped.

Thursday, April 16, 2009

Jumbo Stuffed Shells

7ish servings with 2-3 shells per person

32 oz. cottage cheese
2 eggs
1 cup parmesan cheese
2 c shredded mozerella
Big box large shell pasta
Big can spaghetti sauce
2 lbs. ground beef
A handful of dried onions
Oregano & Basil-1 tsp. combined

1. Cook noodles. While cooking noodles, cook hamburger and onions.
2. Mix cottage cheese, eggs, parmesan cheese and one cup grated cheese in a bowl. Mix meat with spaghetti sauce.
3. Spray 9x13 pan with cooking spray. Put 2/3 sauce in bottom of pan.
4. Take each shell (drained and rinsed) and take a big spoonful of cheese mixture in shell. Pack shells tightly into pan.
5. Put remaining 1/3 sauce on shells. Sprinkle with remaining grated cheese.
6. Bake for one hour at 350 degrees.

Wednesday, April 15, 2009


Sorry that this post is a day late! I am a big fan of scotcheroos. In fact, I purposely make sure that I don't have some of the necessary ingredients in our house very often, otherwise I might make them way more often than is healthy. These can be made on special occasions. Just as a side story, I made these for Aaron and his roommates as a thank you present for helping me with my car when he first caught my eye as my home-teacher. I think that the scotcheroos were partially responsible for him asking me out on our first date. :)


1 cup sugar
1 cup peanut butter
1 cup light corn syrup
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

Combine sugar and corn syrup. Cook over medium heat stirring frequently until mixture boils. Remove from heat and stir in peanut butter and Rice Krispies (do the Krispies one cup at a time, mixing them completely in between cups or else it is hard to get them mixed in all of the way). Stir until blended and press into 9 X 13 baking dish or regular cookie sheets, depending on how thick you want them to be (I like the thicker ones better). Melt the chocolate and butterscotch chips together over low heat, stirring constantly. Spread over Rice Krispie mixture and put in the fridge to set up. Enjoy!

Monday, April 13, 2009

Faux Focaccia Bread

(It's really called Cottage Cheese Chive bread but I though you might not check it out if I put that in the title!)
Serving something Italian tonight?
This is the bread for you! You can shape it into two loaves or
spread it on an oiled (or sprayed) cookie sheet, sprinkle with seasoning and shredded Parmesan cheese and have Faux Focaccia.

5/8 cup warm water
1 cup fat free cottage cheese
1 egg
2 TBS Oil
1 1/2 tsp. salt
3 3/4 cup freshly ground white wheat flour
4 green onions chopped
2 1/2 TBS honey
1 TBS active dry yeast.

Add ingredients in order to bread maker or mixer.
Bread Maker: put it on dough setting and come back when done.
Mixer: Knead dough until smooth and elastic. Allow to rise until double in bulk.

Form bread into loaves and put in oiled pan
or spread out on oiled cookie sheet.
Allow to rise 30 min in a warm oven.
For loaves bake at 350 for 30 min.
For Faux Foaccia make indentations in bread, drizzle with olive oil (or spray) and then sprinkle with garlic seasoning and grated Parmesan cheese. Bake at 375 for 16 to 20 min. It should be lightly browned and spring back when pressed with finger.

This bread is only 1 Weight watchers point and is moist and flavorful.
(I wouldn't advertise that it has cottage cheese until they start complimenting you!)

Friday, April 10, 2009

Moo Shu Chicken

The thing I like about this recipe is that it can be prepped the night before.

Makes 4 servings-
4 tablespoons reduced- sodium soy sauce
4 garlic gloves minced
3/4 pound skinless boneless chicken breasts cut into 2" strips
1 teaspoon ground ginger
2 cups shredded napa Cabbage
2 cups shredded bok choy (Chinese cabbage)
1 carrot shredded
1/2 cup canned straw mushrooms, rinsed, drained
1/2 cup canned bamboo shoots, rinsed, drained and thinly sliced
1/4 teaspoon hot chili oil (optional)
8 Whole- Wheat Moo Shu Pancakes ( you can also use flour tortillas)
4 Teaspoons Hoisin sauce

1. Prepare the Marinade. In a gallon-size zip loc bag combine 2 tablespoons of soy sauce and half the garlic; add chicken. Seal the bag; squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, 1 hour min. Drain and discard the marinade.

2. In a small bowl, combine the 2 remaining tablespoons of soy sauce, the remaining garlic and the ginger; set aside.

3. Spray a large nonstick skillet with Pam; heat. Saute' chicken until cooked through, 2-3 min. Transfer to a plate. In the skillet, combine the cabbage, bok choy, carrot, mushrooms and bamboo shoots; cook, stirring frequently, until the cabbage and bok choy begin to wilt, 4-5 minutes. Add chicken and the soy sauce mixture and hot chili oil; Toss to combine.

4. To serve, spread the pancakes with the hoisin sauce; top with chicken mixture and roll up.
Just for the filling - points 9 , 503 calories, 3 g fat,88 carbs, 31g protein, 726mg sodium

Thursday, April 9, 2009

Special Occasion French Toast

This stuff is really good...taste wise, but probably not the healthiest. We only have it for general conference, but you could do it for Christmas, baby showers, Easter, etc...just any special occasion, and it is so worth it!

1 loaf bread
6 eggs
1/4 tsp. salt
1/8 tsp. nutmeg
2 cups milk
1 tsp. vanilla
1 tsp. cinnamon

Coat a 9x13 baking dish with cooking spray. Set aside. Cute bread into cubes. Beat eggs, milk, vanilla, cinnamon, salt and nutmeg in a large bowl until smooth. Pour over bread crumbs and refrigerate overnight or for at least 4 hours. When read to eat, make topping.

1 cup brown sugar
1/2 cup butter
2 Tbs. corn syrup
1/2 cup chopped/sliced nuts (we use almonds)

In a small saucepan, combine brown sugar, corn syrup, butter and nuts and bring to a boil. Simmer until slightly thickened. Pour over bread and bake at 350 degrees for 40-45 minutes. Serve with powdered sugar, syrup or jelly.


Tuesday, April 7, 2009

Coconut Curried Chicken


3 or 4 chicken breasts cut into bite-size pieces
2 Tbsp. curry powder
1/2 cup canned light coconut milk
1 Tbsp. canned tomato paste
2 tsp. canola oil
3 minced garlic cloves (I just use garlic powder)
1 small onion, chopped
1 tsp. ginger
1/8 tsp. cayenne pepper
1/2 tsp. salt

Cook the chicken and oil in a large skillet, stirring in the curry powder, garlic, onion, ginger, and cayenne. Add the tomato paste and coconut milk and mix well. Let simmer for about 10 minutes or until chicken is all the way cooked and the sauce looks like it is done. Serve over rice and enjoy!
*If you want to double the recipe and freeze some for later, it works pretty well and is a good way to use up the rest of the coconut milk and tomato paste.

Monday, April 6, 2009

Mexican Wraps

2 cups cooked brown rice (OK you can use any kind but brown is my personal favorite cooked in chicken broth with just a little honey)
1 - 14.5 oz can of each of the following:
diced tomatoes with lime and cilantro (you can use plain but do so at your own risk)
corn - drained
black beans - drained and rinsed
1/2 onion finely chopped
1 bunch of cilantro finely chopped.

Mix all ingredients together and season with:
1 tsp chili powder (or more)
1 tsp cumin (or more)
Salt to taste

Place filling in your choice of "wrapper" I like corn tortillas, my husband likes whole grain tortillas and my kids love the "cook it yourself" ones from Costco.

Add one or more of these (or not):
Grated cheese
left over meats, chopped
Avocado (Guacamole)
Sour cream

Roll it up and microwave to heat through, 1 takes about 1 min 30 sec in my microwave.

Top with sauce and/or salsa or just eat it plain. You can wrap it in a paper towel and take it to the ball park or where ever. If I am making rice for another meal I always make extra. If the rice is cooked already these can be ready in about 15 min. - that's a pretty quick dinner!

This recipe makes enough for 10 wraps on a regular size flour tortilla.

Sunday, April 5, 2009

Bajio Green Enchelada Sauce

I finally unraveled the mystery of Bajio's Green Enchilada sauce.
I'm sure they will be serving it in heaven
and now you can make your home a heaven on Earth!

And it's really easy too!

1 14 oz. can Hatch Crushed Tomatillos
1/2 16 oz. jar fire roasted green chili salsa (this will determine how spicy your sauce is)
3 TBS mild green taco sauce (this can also add to the heat if you don't use mild)
1 4 oz. can of Mild Diced Green Chiles
scant 1/4 cup sugar

Cook and stir over medium heat until slightly thickened and sugar is dissolved.
Use liberally on everything (or just eat it plain - you know you want to)


Friday, April 3, 2009

Raspberry Angel Food Cake

This desert reminds me of spring. I love it because I can acutally eat it and not feel guilty.

1 serving has 160 calories, 0g of fat, 0mg of Cholesterol, 36g of Carbs.

Exchanges are 1 startch and 1 1/2 fruit.

1 cup boiling water

1 package (4-serving size) sugar- free raspberry flavored gelatin

1/2 cup cold water

1 pint (2 cups) fresh raspberries

1 container (8 oz) frozen fat free whipped topping, thawed

1 round (10 inches in diameter) angel food cake

Pour boiling water over gelation in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickenedbut not set.

Fold 1 pint raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 mintues or until thickenend but not set.

Split cake horizontally to make 3 layers. (to split, mark sideof cake woth toothpicks and cut with long thin serrated knife) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto cake. Garnish with raspberries.

Thursday, April 2, 2009

Breakfast of Champions...Just Add Milk

This has become Jordan's signature treat. It is quick, easy, and yummy (how could you go wrong with that combination?).

(P.S. Jordan came up with the name--I personally wouldn't eat them for breakfast, but you would have an excuse if you did...since cereal is involved)

6 cups Cheerios (or Honey Nut Scooters--that is what we use)
4 cups Mini Marshmallows
3 Tbs. Butter or Margarine
Bag of Chocolate Chips (don't skimp)

1. Melt butter in saucepan on stove. Add in marshmallows.
2. In separate bowl, pour in cheerios. Stir in marshmallow mixture and coat. Last, stir in chocolate chips.
3. Put in greased 9x13 pan and let cool. Enjoy!

Wednesday, April 1, 2009

Baked Potato Soup

Baked Potato Soup


2/3 c. margarine
2/3 c. flour
7 c milk
4-6 med baked potatoes-baked, cooled, peeled & cubed
4 green onions, chopped12 slices bacon
1 1/4 c shredded cheddar cheese
1 tsp salt1 tsp pepper

optional-dash onoin, garlic salt, cayenne pepper and 1 tbl parsley


Cook bacon over med high heat. Drain, crumble, set aside.

In a dutch oven, melt margarine over med heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened. Stir in potatoes and 1/2 onion. Bring to a boil. Reduce heat and simmer 10 minutes. Mix in 1/2 bacon, cheese, and all spices. Continue cooking stirring freq.
Top with remaining bacon, onion, cheese and sour cream on each serving.

I was going to post a picture, but when I made this the other day, I was trying to too many things and burnt it. I had it up too high and didn't stir and it scortched and was absolutely gross and we ended up having pizza. So, it only takes like 10 min, but don't be like me and burn it. :)

This is super easy and fast if you use left over baked potatos, so I always make extra when I make them for dinner and we have soup a day or two later. Also, often, I will cook a few packs of bacon and keep it in the fridge, for BLT's and this soup. It makes it super easy. :O

Tuesday, March 31, 2009

Green Chile Pie

This is a lot like enchiladas, but a little bit different. You tear the tortillas in half or in quarters and layer them with the meat/sauce mixture and cheese. So it is kind of like an enchilada that is layered like lasagna.


1 lb. hamburger (you can use cooked chicken also)
1 doz. tortillas
1 medium onion chopped
1 small can diced green chiles
1 can cream of mushroom
1 can cream of chicken
1 can enchilada sauce (or 1/2 can El Pato Mexican tomato sauce)
Shredded cheddar and Jack cheeses, about 1/2 lb. of each

Cook onion and meat in a large skillet. Stir in green chiles, soups, and enchilada sauce. Layer torn tortillas with meat mixture and cheese in 9 X 13 baking dish. Repeat and top with cheese, then bake at 350 degrees for 30 minutes.

Monday, March 30, 2009

Won Ton Soup

Mostly Homemade War Wonton soup.
(with Lisa's Eggrolls - one baked and one fried)

1/2 of a large pkg frozen potstickers
( I use the chicken/vegetable ones from Costco)
Bring 10 cups chicken broth to a boil and add two flavoring packets from the potstickers.
While that is heating:
Chop about 8 green onions and add to broth
When water boils add about 1/2 pkg won tons (I figure about 3-4 per person) and start timer for 8 min.

While that cooks wash, chop and set aside the following:

1/2 head or so of Broccoli
1 Small head Bok Choy (in fruits and veggies near the lettuce)
1 cup carrots chopped
Mushrooms - to taste (if they are small you could leave them whole)
Drain one can of sliced water chestnuts and set aside
Drain one can of baby corn and set aside

NOTE: You can add diced firm tofu or any kind of leftover (all ready cooked) meat if you like but avoid any with strong seasoning as it changes the flavor of the broth. Char shu pork is awesome if you can find it.

When timer dings. take the soup off the heat and add the veggies (and tofu or meat) making sure they all get submerged in the boiling broth. Put lid on and allow to sit for a few minutes off the heat while you set the table and round up the kids.


Note: We like our veggies crisp tender - if you like them softer, allow them to cook in the broth until desired tenderness (or mushiness:)

The only Weight Watcher points in this is the Won Tons - 4 points for three
If you add meat there are also points for that.

Saturday, March 28, 2009

Sugar Cookies

Sorry this is a day late.

Thus recipe is from Erika's Young women's President. They are great. Be sure to use the almond extract. It make a huge difference. She recommends that you double the recipe.

Sugar Cookies
Mix well:
¾ c margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla (I use almond extract instead)
2 ½ c flour
1 tsp baking powder
½ tsp. salt
Chill dough for 1 hour. Roll out dough to ½” thick (these are the soft thick cookies not the thin crisp kind) and cut with shape cookie cutters.
Bake 350 degrees for 8-10 min. (These cookies don’t get brown around the edges.)
8oz. cream cheese, softened
1 ½ lb. powdered sugar (or until desired consistency)
¼ - milk or more if needed
1 tsp vanilla
food coloring as desired
Beat 5 min.
*** Note: this makes lots of frosting that could frost more than one batch of cookies.

Home made Peanut Butter (cookies too)

My friends' sister used to teach kindergarten at our elementary school.
She quit to stay home when she had her first baby.
Now she has a website called "Make and Takes" where she posts all kinds of fun things.

She recently posted a video where she makes homemade peanut butter (and then uses it in cookies). I tried making peanut butter in the blender when I was little and it didn't work out too well - after watching her video I think it was more a lack of scraping
and letting the blender do it's work than anything.
Well, maybe it was the butter that made the peanuts stick to the sides of the blender.

She uses a food processor and it looks pretty easy.
I just happend to be roasting some almonds this morning and tried it with warm fresh roasted almonds in my food processor and it worked great!
I wonder if almond butter cookies would be good...
maybe with chocolate chips - everything's good with chocolate

Edited: I made some cookies Friday and they were awesome!

Thursday, March 26, 2009

Chicken Enchiladas

I had searched forever to find a good enchilada recipe without a green or red sauce...and I finally found it!

2 little cans chopped chopped chicken
2 cans cream of chicken soup
1 little can chopped green chilies (optional)
2 chopped green onions
1 pint sour cream (I just use 2 cups/16 oz. plain yogurt instead)
10-12 medium flour tortillas
Grated yellow cheese

1. Saute onion in butter in a deep pot.
2. Add cream of chicken soup, chicken, and chilies. Stir until just mixed and beginning to warm. Turn off heat and add sour cream (or yogurt). (At this point, I also add a few spices--garlic, seasoning salt, etc...just whatever I feel)
3. Place 2 tortillas in microwave at a time and heat to soften and warm. Place about a 1/4 cup of the mixture in the middle of tortilla and then wrap up and place in a 9x13 pan with seam down. pour rest of mixture on top and spread so none of the tortillas are dry. Place LOTS of grated cheese on top.
4. Cover with foil and back at 350 for 20-30 minutes or until bubby.

Wednesday, March 25, 2009

Cashew Chicken

I love this recipe and it is pretty easy.

Cashew Chicken
3 boneless, skinless chicken breast cut into bite size chunks.
1 bunch of broccoli, cut into florettes
3 green onions, sliced
1 can water chestnuts, sliced
a handful of cashews (I have never measured them, just put in how many I think looks good)

Stir fry chicken and a little garlic. Start the sauce while the chicken is cooking. (see below)

Add broccoli, green onions until cooked to desired texture. (I like mine done more but many people like them crunchy). Add water chestnuts and cashews

To make the sauce:

2 cans of mandrian oranges (drain the juice into the pan, keep the oranges to put into the chicken)
1 Cup Chicken broth
8 TBL sugar (1/2 cup?)
6 TBL Soy sauce
2tsp garlic
2 tsp ginger

Combine above into a pan and boil. Thicken with cornstarch. Poor on stir fry and add the oranges and serve over rice.

Tuesday, March 24, 2009

Fettuccine Alfredo

So this sauce recipe is probably not the healthiest thing around, but it tastes good! I will have to search for some lower-calorie alfredo recipes and try them out, but this is good for making every once and awhile.

Alfredo Sauce

8 oz. cream cheese
1/3 c. parmesan cheese
1/2 c. butter
1 c. milk
1/4 tsp. garlic powder
Dash of pepper

Cut cream cheese into chunks. Melt all ingredients together on medium heat until smooth, then serve over fettuccine or whatever noodles you like best. Makes 4-6 servings. We like to add cooked chicken to it also.

Monday, March 23, 2009

Tortilla Soup

I got the picture from the internet but this is really what it looks like. Sooo Yummy.
I got the recipe from Sharon Bell, my good friend in Tucson, about 16 years ago and it's still a family favorite. We were in the primary presidency together and did an annual Christmas party for the teachers and their spouses where we had Tortilla soup and then made gingerbread houses - you'll have to look for that picture on a flashback Friday on my personal blog (if I every find it). Enough reminiscing... here is the recipe:

Tex Mex Tortilla Soup

4 chicken boneless skinless chicken breasts cubed
(you can use cooked (leftover) chicken, grilled chicken is awesome or just go vegetarian)
2 cups water
2 cups chicken broth (Sharon insists on canned broth but I always use bullion)
2 cups beef broth
2 - 14oz cans of diced tomatoes undrained (I love the lime cilantro kind)
1/2 cup chopped onion (or more if you like onions)
1/4 cup chopped sweet pepper (green is prettier but my family likes the flavor of red better)
1 can drained sweet corn (Sharon insists on frozen)
1 can drained rinsed black beans (optional)
Combine ingredients and boil for 15 to 20 min. until onion is transparent and chicken is cooked through. If you are using cooked chicken do not add it until the broth has cooked for 15 min.
Then add:
1 tsp chili powder
2 TBS Cumin
and pepper to taste.

Cook for 10 min., taste and add fresh ground pepper or salt as needed. The soup will look watery but that's OK because you need room to add all kinds of fresh ingredients.
Serve with:
Diced avocado
Tortilla strips or crushed tortilla chips (Sharon says Fritos are the only way to go)
Chopped green onion
Lime slices
Shredded cheese.

This makes 6-8 main dish servings

Sunday, March 22, 2009

No tortilla chips? No problem

I really like tortilla chips, especially with salsa but when I started Weight Watchers I just couldn't justify the points/calories. So I set out to find a better alternative and this is what I came up with, all you need is corn tortillas and Pam (Lisa and I discovered that White corn Tortillas have less calories than yellow ones... go figure).

1st... Put the rack in your oven close to the top and turn the oven on Low Broil... don't panic, you don't need to hunt down your broiler pan just grab a cookie sheet.

Get out the number of tortillas you want and leave them stacked up. Lifting one at at time spray the bottom of one and the top of the next with pam. When you are done with the stack cut the whole stack at once.

For tortilla chips - I like to cut it into 8 wedges - I feel like I'm getting more.

For these babies:I cut the tortilla in half first and then cut them into thin strips - the thinner the better

Spread your cut tortilla on the cookie sheet and sprinkle with salt. Put under the broiler for a few minutes... watch it closely as you want them golden and they tend to burn easily. For my oven I know it's time to "stir" them when "thick steam" or a tiny bit of smoke comes out of the vent. Stir and return to the oven for a few more minutes. NOTE: We tried to speed it up once by doing it on high and ended up taking the flaming tortillas outside to finish burning. I would suggest that you be very attentive the first time or two while you figure out what works best for your particular oven. If you still have some soft ones and most are golden brown just turn off you oven and put the cookie sheet on a lower oven shelf and they will crisp up quickly.

My kids prefer these over the kind you buy and they are cheaper and better for you. We use the little strips for Taco salad and tortilla soup.

Friday, March 20, 2009

English Muffins

I know what you are thinking... Make English muffins - no way..... Yes way and they are easier then it sounds. I have made them using half white and half wheat flour and they are still very good. They freeze well and if you don't mind them not being round you can get approx 18 out of a batch. Which makes them very cheap to make.

1 package of active dry yeast
2 cups of warm Milk
3 tablespoons of shortening ( i use the butter kind)
2 tablespoons sugar
1 1/4 teaspoon salt
6 to 7 cups of flour
1/4 cup plus 2 teaspoons of cornmeal

*Warm your milk and shortening just until the shortening melts either in a pan or in your microwave.
*Meanwhile put the yeast, sugar and salt in to you large mixing bowl.
* Pour your milk mixture into your bowl and mix for 30 secs.
* Slowly start added your flour. This will be a very stiff dough. After all the flour has been added mix/knead for 5 to 10 min.
* Put dough into a well greased bowl, cover loosely with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size.
*Punch dough down; turn out onto a lightly floured surface, and knead 4 to 5 times. Divide dough in half ( I divide into thirds). Place dough on a smooth surface that has been generously sprinkled with corn meal. Pat dough down until it is approx 1/3 of inch. Cut carefully because the dough should not be reused. That is why i cut it in squares. Repeat procedure with remaining dough.
*Sprinkle two baking sheets with remaining 2 tablespoons of cornmeal. Place rounds, cornmeal side down, approx 1 inch apart. Cover and let rise in a warm place - 30 mins or until double in bulk. Using a wide spatula, transfer rounds to a preheated, lightly greased electric skillet (350), cornmeal side down. Cook 7 min on each side or until golden.

Thursday, March 19, 2009

Chicken Tetrazzini

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 6

1 can cream of chicken soup
1 1/4 cups milk
3/4 cup grated parmesan cheese
1 tsp. onion powder
1 tsp. garlic powder
3 cups cubed cooked chicken OR turkey (I just use a can of chicken)
1 jar sliced mushrooms, drained (optional--we aren't mushroom lovers)
4 cups hot cooked spaghetti
1/3 cup dry bread crumbs
Pam spray

1. Mix soup, cheese, onion and garlic. Add chicken, mushrooms and spaghetti and toss to coat. Spoon into 3-qt shallow baking dish.
2. Put bread crumbs on top and spray with pam.
3. Bake at 400 degrees F for 25 minutes or until hot.

Wednesday, March 18, 2009

Egg Rolls

I love to make these because they turn out so yummy. My husband says they are the only "chineese" food that I make that is as good as a resturant.
Egg Rolls
1 lb ground chicken or turkey. (pork works too) (I use 1 lb even if I double it)
1 tsp ginger
2 cups finely chopped cabbage (abt ½ head)
¼ lb bean sprouts (I buy the pkg and put about ½)
½ C. shredded carrot
3 green onions, finely chopped
2 TBL oyster sauce (in the Chinese section)
1 pkg Large Square wanton wrappers (usually in the fruits/veggie section)

Stir fry meat and ginger over high heat. Add cabbage, bean sprouts, carrot and green onions. Cook 2 minutes or so. Stir in oyster sauce. The recipe doesn't call for it, but I often will salt to taste here, especially if you are using ground turkey. IF the filling tastes good, the egg roll will too. You can try it and season to taste.
Let mixture cool. Use 2 TBL’s (or so) of filling for each egg roll.
Deep fry at 350 in vegetable oil until golden, turning occasionally. Drain on paper towels.

To fold the eggroll:

Lay wrapper diagonally.

Place filling in wrapper, close to the bottom corner.

Fold up bottom corner to cover filling.

Fold in both sides roughly against filling.
Roll toward top corner.
Wet the top corner slightly (I dip my finger in water and just go down both sides a little. Then when you roll it closed it will seal. Then it is ready to cook.

Some things I have found out…if the filling is hot, the wrapper will tear. This makes the oil pop and stuff comes out. Also, if they sit too long, they will get soggy on the bottom.
If you want to make them and only cook a few, freeze the rest. I have frozen them uncooked and cooked. If they are cooked, they can just go into the microwave. I freeze them on a cookie sheet for about an hour, and then put them into a ziplock bag. You can then remove however many you want to eat at one time. We eat a ton of these, and I usually double or triple it. So, one head cabbage, one bag bean sprouts, 1 lb meat, and last time I used 3 packages of wrappers.
I also have been trying to bake them instead of frying them, in my effort to lose weight. They are not as good, but not bad either. Last time, I baked them at 350 for 10 min and then put them under the broiler for 4 min. They were not too bad. :) You still can't eat 8 though. (Well, you could and you will want too, but you shouldn't or you will get fat like me. Stick to 2...a day)

Tuesday, March 17, 2009

Chocolate-chip Pumpkin Loaf

I really like chocolate chip/pumpkin desserts, so this is a favorite of mine.


1 3/4 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 cup butter
1 cup sugar
2 eggs
3/4 cup pumpkin
3/4 cup chocolate chips

Combine dry ingredients. Cream butter, sugar, and eggs. With mixer on low speed (or by hand), add small amounts of flour mixture alternately with pumpkin. Stir in chocolate chips. Pour into greased, lightly floured loaf pan. Bake at 350- 65 minutes for a large loaf and about 20 minutes for small 6 X 3 1/2 X 2 1/2 pans. Can test with a toothpick to see if its done. Makes 1 large or 3 small loaves. :)

Monday, March 16, 2009

Easy Lasagna AND Breadsticks

My family loves lasagna and now I love to make it. Not cooking the noodles really speeds things up... and don't chicken out like I did my first few times making it... it really does work! Not cooking the noodles first also allows you to make it all in the serving dish minimizing clean up.

If you want bread sticks start the bread dough before you start the Lasagna. I used my Whole Wheat Bread recipe (what else would I use?) I used half a recipe to make the basket full above and made the other half into bread. We fed 8 adults and had a few left over.

Prep time 15- 20 min. Cook time 90 min. Set 10 min.
Lasagna Ingredients
1 bottle/can of your favorite spaghetti sauce (my family likes Hunts)
1 16 oz can crushed tomatoes
1 1/2 lb ground beef, cooked and drained*
10 1/2 regular lasagna noodles
24 oz container fat free cottage cheese (substitute higher fat if desired) undrained
4 cups (ish) grated cheese (mozzarella or jack/cheddar, whatever I have on hand.)
Grated Parmesan cheese

Preheat oven to 350. Spray 9x12 pan with pam.

Pour about 2/3 of the crushed tomatoes in the bottom of the 9x12 pan.
Place three dry lasagna noodles on top of the tomatoes with a half one across the end.
Top noodles with half of the cottage cheese, a cup and a half shredded cheese and sprinkle with Parmesan cheese. Put cooked hamburger meat on top of the cheese. Top with remainder of the crushed tomatoes and enough of the spaghetti sauce to barely cover the cheese. Top with more noodles and repeat the layers once more. Place noodles on top of the cheese once more, top with remaining sauce and remaining cheese. Cover with foil making it higher in the middle so it does not stick to the cheese. Cook for 1 hour in the center of the oven (I often put a cookie sheet under the pan just in case it boils over). Remove the foil and continue to bake for 30 more minutes. Allow to sit for about 10 minutes before serving.

For the Bread Sticks
Start dough 2 - 2 1/2 hours before you want to eat. (I have done it in less time and it still works but don't skimp on your rising time) About 1 hour before you want to eat spray a cookie sheet with Pam. Roll half a batch of dough out until it's a little smaller than the cookie sheet. Use a large knife to cut the dough in about 1 inch strips (going the short way if you want more bread sticks or the long way if you want to be fancy). Place the strips on the cookie sheet, spray the tops liberally with Pam and sprinkle with Garlic Seasoning, or leave plain. Set in warm place and allow to rise for about 30 min. Bake in a 350 oven for 15 to 20 min. (I have put it in with the Lasagna for the last 10 min of "Lasagna cooking time" and it works just fine.) You can also sprinkle them with cinnamon and sugar after cooking and/or drizzle with frosting.

*I usually buy the 91% lean ground beef "yesterday's grind" in bulk (way cheaper per pound), cook it all that day with dried onion and then drain it and freeze it in a ziploc sandwich sized bag. When I need ground beef I just pull out a baggie, microwave for 2 min and wallah!

Sunday, March 15, 2009

Asian Turkey Wraps

I'm sorry I missed my day this week! I had like...9 distractions! :) I hope you don't mind me posting one today. I got this from a friend who got it off another site, but I love it! I wish I knew which site it came from to give them credit.

Asian Turkey/Lettuce wraps

2 Tablespoons extra virgin olive oil ( have just sprayed with Pam and it was fine)
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
1 12 oz bag of Broccoli Slaw
1 small can drained water chestnuts
½ Cup Yoshida’s Teriyaki Sauce
1 teaspoon sesame oil (I have made w/o if I don't have any)

Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

Saturday, March 14, 2009

Sesame green beans

1 pound fresh green beans
2 teaspoons sesame seeds
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon crushed red pepper

heat 1 inch water to boiling in a 2 quart sauce pan. Add beans. Boil uncovered 5 mins. Cover and boil about 5 minutes longer or until tender crisp.

While beans are cooking, heat seame seeds in a small skillet about 2 minutes, stirring frequently until browning begins, then stir constantly until golden brown. Stir in remaining ingredient: heat through. (The longer you leave the crushed red peppers on the heat the spicer they get.) (leave them out if you don't like spicy/hot foods.) ( this only takes about 5 mins)

Drain beans. pour sauce over beans, tossing until evenly coated.

Calories 40; Fat 1 g; Cholestrol 0 mg; sodium 140 mg; Carbs 8g; protien 2g
diet exchange 1 1/2 vegs.

Friday, March 13, 2009

Chicken- Tomato Chowder

This is from my weight watchers cook book.
If you are doing points it is 5 points per serving.

Makes 4 Servings

4 teaspoons olive oil
2 carrots thinly sliced
1 small onion chopped
2 celery stalks chopped
2 cloves of garlic, minced
1 - 14 1/2 ounce of can of crushed tomatoes
2 cups of low sodium chicken broth
2 medium all purpose potatoes peeled and cubed
1/2 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon ground pepper
1/2 pound skinless boneless chicken breast cubed
1/2 cup caned cannelli beans rinsed and drained
2 tablespoon chopped parsley

In a medium sauce pans, heat 2 teaspoons of oil. Saute chicken for 6 mins then add (the rest of the oil if needed )carrots,onions, celery and garlic. Cook until softened, 5-7 mins. Stir in tomatotes and broth; bring to boil. Add potatoes and spices. Cook for 15 mins then add beans. and parsley. Cook an additional 5 min on simmer.

This receipe works well in the crockpot. Cook your chicken and onion together, then put all the ingredients into the crockpot. You can also use any kind of precooked chicken.

Thursday, March 12, 2009

Creamy Chicken Noodle Soup


2 cans chicken broth (or 3 cups water with bouillon cubes)
2 cups cooked diced chicken
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
4 cups egg noodles
1 can cream of chicken soup
1 can evaporated milk
1 cup milk
Salt and Pepper to taste

1. Cook carrots, celery, and onion in broth. When tender, add noodles & cook.
2. In blender, mix cream of chicken soup, evaporated milk, and milk. Add to soup.
3. Add flour until desired consistency is reached.
4. Cook until boils and thickened. Add chicken. Season with salt and pepper.

Makes about 2 1/2 quarts, or 10 one-cup servings.

This is fabulous with some breadsticks!


Tuesday, March 10, 2009

Cheesy Potato Soup

Aaron and I really like this soup. It's a recipe from a lady who lives in Enterprise, Kathleen Clove.


4 medium potatoes, diced
1 large onion
1 qt. water
1/4 c. butter
3 Tbsp. flour
1 1/2 c. shredded cheddar cheese
1 tsp. salt
1/8 tsp. pepper
chopped chives or parsley
1/2 c. milk

Combine potatoes, onion, and water in heavy saucepan. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. In another pan, melt butter and add flour, cook and stir until mixture bubbles. Remove from heat and stir in milk. Return to heat and stir until thickened. Stir mixture slowly into potatoes and cook and stir until soup thickens. Add cheese and seasonings, then serve with chopped chives or parsley. Makes 4 servings.

You can also add ham or sausage if you want it to be more meaty. :)

Monday, March 9, 2009

Is it Spring yet?

Pasta Salad

This is a favorite at my house, and they look for leftovers the next day.
Note: you can use any veggies, meats or cheeses you like to tailor this for your family.

Get a large pot of water boiling while you chop the veggies.

I chop equal amounts of carrots, broccoli and cauliflower in small pieces.
(think too small to be picked out easily and too small to overpower a spoonful.)
You could add any veggies, thawed peas, halved cherry/grape tomatoes, leftover cooked chilled asparagus, chopped sweet peppers. Whatever you family likes.

All together you should have about three cups of vegetables.
Place in a large bowl.

Next chop about 5 stalks of green onions and add it to the other veggies.

Some time in here your water should be boiling. Add about 12 oz of your favorite pasta and cook according to package directions. We like small shell and bowtie pasta the best but corkscrew in any of it's varieties works great as does penne.... really, whatever you have on hand works (maybe not spaghetti but who knows).

Time to chop some meat - this is a great use for leftovers, chicken (grilled is especially good), beef, ham... the thicker sliced lunch meat works fine too. Cottage cheese is also really good.

Chop some cheese, string cheese is a favorite but you could do Colby jack, Parmesan, feta, shredded cheese (you get the picture).

I always keep the meat and cheese separate and allow people to add their own - or not. The salad as a whole keeps better this way.

When your pasta is done, drain it and then put ice cubes in the bottom of the pan. Mix the ice cubes, hot pasta and some cold water in the pan and allow to sit for a few minutes as you get everything together. Stir the pasta occasionally to cool evenly.

Drain the pasta again making sure the ice cubes are melted or removed and mix pasta with veggies. (There should be roughly equal amounts of each).

Serve with the cheese and meats as well as a variety of salad dressings on the side.
Serves 4-6.