1 medium spaghetti squash
2 large garlic cloves
1Tbsp extra virgin olive oil
3/4 c chicken stock, low sodium
2 tsp cornstarch
1/2 tsp salt
1/2 tsp pepper
1/2 c parmesan cheese, grated
3/4 c plain Greek yogurt, low-fat
2 c (6 oz) cooked chicken breast, shredded
1/4 c low-fat Mozzarella cheese, shredded
*Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise & scoop the seeds out. Brush with olive oil & place cut side down on baking sheet & bake for 45-60 minutes.
*Meanwhile, in a skillet over medium heat add olive oil. Add garlic & salute for a minute or two. Add chicken stock, cornstarch, salt pepper & whisk until smooth. Bring to a boil, reduce heat to low & simmer for a few min until sauce has thickened a bit.
*Remove from heat, add parmesan cheese & stir until smooth & cheese has melted. Add Greek yogurt and stir until smooth. Add chicken & stir to combine. Set aside.
*Reduce oven temp to 375. Using a fork separate spaghetti squash into strands leaving them in shells. Scoop chicken stock on top & gently move around to settle sauce. Top each with 2 Tbsp mozarell. Bake 10-12 min. Then broil on high for 5 more min. Serve.
Tuesday, March 24, 2015
Monday, March 9, 2015
7-Ingredient Easy Zuppa Toscana
- 1 pound ground hot* Italian sausage
- 1 small white onion, peeled and diced
- 4 cups good-quality chicken stock
- 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced
- 1 bunch kale, roughly chopped (and stems removed, if desired)
- 1 pound DeLallo potato gnocchi
- 1/2 cup heavy cream
- salt and pepper
- optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon
*Add Italian sausage and diced onion to the large stockpot or Dutch oven. Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon. Drain out as much of the excess grease as possible.
Then add in the chicken stock and diced roasted red peppers, and
bring the mixture to a simmer (still over medium-high heat). Once it
reaches a simmer, reduce heat to medium-low and add the kale and gnocchi
and stir to combine. Continue cooking for 5 minutes, or until the
gnocchi are cooked through and tender. Stir in the heavy cream. Season
to taste with salt and pepper. (I used about 1 teaspoon salt, 1/2
teaspoon pepper.)
Serve warm with desired toppings.
You can also refrigerate this in a sealed container for up to 3 days.
Serve warm with desired toppings.
You can also refrigerate this in a sealed container for up to 3 days.
Thursday, February 19, 2015
Cinnamon Roll Pancakes
PANCAKE INGREDIENTS:
4 C. all-purpose flour
8 teaspoons baking powder
2 tsp. salt
4 C. milk
4 T. vegetable oil
4 large eggs, lightly beaten
PANCAKE DIRECTIONS:
1. Mix the dry ingredients in one bowl and the wet ingredients in another bowl.
2. Stir them together until everything is moistened leaving a few lumps.
CINNAMON FILLING INGREDIENTS:
1 C. butter, melted
1 1/2 C. brown sugar, packed
2 T. ground cinnamon
CINNAMON FILLING DIRECTIONS:
1. Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. (This will keep in the fridge so you can make them again and again and again!)
2. Heat your griddle to 325 degrees. You don't want these too cook too quickly. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. If you have your griddle too hot, it will burn the cinnamon, so I suggest 325.
The cinnamon kind of melts out and creates the craters which then fill perfectly with the cream cheese glaze.
CREAM CHEESE GLAZE INGREDIENTS:
1/2 C. butter
4 oz. cream cheese
1 1/2 C. powdered sugar
1 tsp. vanilla
CREAM CHEESE GLAZE DIRECTIONS:
1. In a microwave safe bowl melt the butter and cream cheese and then stir together.
2. Whisk in the powdered sugar and vanilla.
3. Add a little milk if needed to make it a glaze consistency.
4 C. all-purpose flour
8 teaspoons baking powder
2 tsp. salt
4 C. milk
4 T. vegetable oil
4 large eggs, lightly beaten
PANCAKE DIRECTIONS:
1. Mix the dry ingredients in one bowl and the wet ingredients in another bowl.
2. Stir them together until everything is moistened leaving a few lumps.
CINNAMON FILLING INGREDIENTS:
1 C. butter, melted
1 1/2 C. brown sugar, packed
2 T. ground cinnamon
CINNAMON FILLING DIRECTIONS:
1. Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. (This will keep in the fridge so you can make them again and again and again!)
2. Heat your griddle to 325 degrees. You don't want these too cook too quickly. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. If you have your griddle too hot, it will burn the cinnamon, so I suggest 325.
The cinnamon kind of melts out and creates the craters which then fill perfectly with the cream cheese glaze.
CREAM CHEESE GLAZE INGREDIENTS:
1/2 C. butter
4 oz. cream cheese
1 1/2 C. powdered sugar
1 tsp. vanilla
CREAM CHEESE GLAZE DIRECTIONS:
1. In a microwave safe bowl melt the butter and cream cheese and then stir together.
2. Whisk in the powdered sugar and vanilla.
3. Add a little milk if needed to make it a glaze consistency.
Monday, February 16, 2015
Juliet Jensen's Soft Sugar Cookies
Cookies:
2 c. sugar
1 c. cream
1 c. butter
3 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
7 1/2 - 8 c. flour
Frosting:
2/3 c. butter or margarine (beat well)
4 c. powdered sugar
1 tsp. vanilla
3 tsp. milk (or until a good spreading consistency)
*Mix butter and sugar together. Add cream and mix well. Add eggs. Add the rest of the ingredients. Chill 3-4 hours. Roll out the dough and cut into shapes. Bake at 375 for 6-8 min.
*
2 c. sugar
1 c. cream
1 c. butter
3 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
7 1/2 - 8 c. flour
Frosting:
2/3 c. butter or margarine (beat well)
4 c. powdered sugar
1 tsp. vanilla
3 tsp. milk (or until a good spreading consistency)
*Mix butter and sugar together. Add cream and mix well. Add eggs. Add the rest of the ingredients. Chill 3-4 hours. Roll out the dough and cut into shapes. Bake at 375 for 6-8 min.
*
Tuesday, February 10, 2015
Cinnamon Roll Cake
Ingredients:
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
*Preheat oven to 350 degrees. Spray 9x13 glass baking pan with cooking spray.
*Mix flour, salt, sugar, baking powder, milk, eggs and vanilla. slowly stir in the melted butter. Pour into pan.
*For topping, in large bowl mix together until creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
*Bake at 350 for 35-40 min. or when a toothpick comes out nearly clean.
*For glaze, mix and drizzle evenly over the warm cake.
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
*Preheat oven to 350 degrees. Spray 9x13 glass baking pan with cooking spray.
*Mix flour, salt, sugar, baking powder, milk, eggs and vanilla. slowly stir in the melted butter. Pour into pan.
*For topping, in large bowl mix together until creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
*Bake at 350 for 35-40 min. or when a toothpick comes out nearly clean.
*For glaze, mix and drizzle evenly over the warm cake.
Connor's Fluffy Frosting
1 1/2 c. milk
1/3 c. plus 2 Tbsp. flour
3/4 c. butter (room temp.)
3/4 c. butter flavored crisco
1 1/2 c. sugar
1 1/2 tsp. vanilla
*Mix.
1/3 c. plus 2 Tbsp. flour
3/4 c. butter (room temp.)
3/4 c. butter flavored crisco
1 1/2 c. sugar
1 1/2 tsp. vanilla
*Mix.
Grandpa Rick's Pancakes
1 1/4 c. flour
1/4 c. granulated sugar
1 heaping tsp. baking powder
1 tsp. baking soda
pinch of salt
*Combine dry ingredients and set aside.
1 1/4 c. buttermilk
1 egg
1/4 c. canola oil
*Combine wet ingredients then add them to the dry ingredients. Mix.
*Heat griddle to 325 degrees. Use a little nonstick spray.
*Pour approximately 1/4 c. batter onto the hot griddle, forming 5 inch circles. Cook for 2 min. and 30 sec, then flip. Cook for an additional 2 min. and 30 sec. They should be golden brown.
*Makes approx. 10-12 pancakes
1/4 c. granulated sugar
1 heaping tsp. baking powder
1 tsp. baking soda
pinch of salt
*Combine dry ingredients and set aside.
1 1/4 c. buttermilk
1 egg
1/4 c. canola oil
*Combine wet ingredients then add them to the dry ingredients. Mix.
*Heat griddle to 325 degrees. Use a little nonstick spray.
*Pour approximately 1/4 c. batter onto the hot griddle, forming 5 inch circles. Cook for 2 min. and 30 sec, then flip. Cook for an additional 2 min. and 30 sec. They should be golden brown.
*Makes approx. 10-12 pancakes
No Bake Chocolate Covered Peanut Butter Balls
1 (18 oz) jar of smooth peanut butter
1 (16 oz) bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark or chocolate candy melts
12 oz semi-sweet chocolate chips and 2 tsp. shortening
*In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. Use your hands to mix everything until smooth.
*Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 min. to chill for easier dipping.
*While the peanut butter balls are chilling, melt the chocolate in the microwave. Melt 6 blocks of chocolate at a time, stirring at 45 second intervals until smooth.
*Remove the baking sheet from the freezer. Insert a toothpick into a peanut butter ball and dip it into the chocolate, turning until covered. Place onto a second tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate has completely dried. Store in a sealed container in the fridge.
1 (16 oz) bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark or chocolate candy melts
12 oz semi-sweet chocolate chips and 2 tsp. shortening
*In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. Use your hands to mix everything until smooth.
*Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 min. to chill for easier dipping.
*While the peanut butter balls are chilling, melt the chocolate in the microwave. Melt 6 blocks of chocolate at a time, stirring at 45 second intervals until smooth.
*Remove the baking sheet from the freezer. Insert a toothpick into a peanut butter ball and dip it into the chocolate, turning until covered. Place onto a second tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate has completely dried. Store in a sealed container in the fridge.
Soft Almond Sugar Cookies
1 1/2 c. white sugar
2/3 c. butter
2/3 c. shortening
2 large eggs
2 tsp. almond extract
2 1/2 c. cake flour
1 c. all purpose flour
2 tsp. cornstarch
2 tsp. baking powder
1 tsp. salt
course sugar for the top
*Preheat oven to 350 degrees.
*Mix sugar, butter and shortening. Add the eggs and almond extract.
*In a separate bowl, mix dry ingredients and pour into butter/egg mixture.
*Make rough balls, adding in a sprinkle of the course sugar.
*Put in oven for 4 min. Carefully use an appropriate utensil to flatten cookies while in the oven.
*Bake for 4 more min. Remove for cooling.
2/3 c. butter
2/3 c. shortening
2 large eggs
2 tsp. almond extract
2 1/2 c. cake flour
1 c. all purpose flour
2 tsp. cornstarch
2 tsp. baking powder
1 tsp. salt
course sugar for the top
*Preheat oven to 350 degrees.
*Mix sugar, butter and shortening. Add the eggs and almond extract.
*In a separate bowl, mix dry ingredients and pour into butter/egg mixture.
*Make rough balls, adding in a sprinkle of the course sugar.
*Put in oven for 4 min. Carefully use an appropriate utensil to flatten cookies while in the oven.
*Bake for 4 more min. Remove for cooling.
Jen Dewsnup's Whole Wheat Bread
3 c. warm water
1/3 c. sugar or honey
2 tsp. salt
1/3 c. oil
2 Tbsp. yeast
1st flour 3 c.
2nd flour 3-5 c.
*Start with the warm water (bath water temp) and add the yeast. Then add all the other ingredients except the 2nd flour. Mix for about 30 sec. then add the 2nd flour 1/2 c. at a time until the dough forms a ball on the hook and stops sticking to the bowl.
*Continue to mix for about 5 more minutes to knead. Dump dough onto oiled counter and split up for the loaves. Form the loaves and put in oiled pans and cover to rise. Let double and bake at 350 for about 25-30 min. for large loaves 20-25 min. for med. size and 15-20 min. for small loaves or until nice and golden brown on top.
*Makes 2 large loaves or 3 medium loaves or 5 small loaves.
1/3 c. sugar or honey
2 tsp. salt
1/3 c. oil
2 Tbsp. yeast
1st flour 3 c.
2nd flour 3-5 c.
*Start with the warm water (bath water temp) and add the yeast. Then add all the other ingredients except the 2nd flour. Mix for about 30 sec. then add the 2nd flour 1/2 c. at a time until the dough forms a ball on the hook and stops sticking to the bowl.
*Continue to mix for about 5 more minutes to knead. Dump dough onto oiled counter and split up for the loaves. Form the loaves and put in oiled pans and cover to rise. Let double and bake at 350 for about 25-30 min. for large loaves 20-25 min. for med. size and 15-20 min. for small loaves or until nice and golden brown on top.
*Makes 2 large loaves or 3 medium loaves or 5 small loaves.
Air Janet's Frosting
1/2 butter
1/2 c. shortening
1 tsp. vanilla
4 c. powdered sugar
2 Tbsp. milk (or more)
*Cream together first 3 ingredients. Then add sugar and milk. Mix.
* For Nutella version add 4 Tbsp. cocoa and 2 heaping Tbsp. Nutella.
1/2 c. shortening
1 tsp. vanilla
4 c. powdered sugar
2 Tbsp. milk (or more)
*Cream together first 3 ingredients. Then add sugar and milk. Mix.
* For Nutella version add 4 Tbsp. cocoa and 2 heaping Tbsp. Nutella.
Wednesday, February 4, 2015
Ruth's Corn Chowder
1/2 package of bacon, diced
2 slices onion, chopped
1 1/2 Tbsp. margerine
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 can cream styled corn
*Fry bacon until nearly crisp. Add onion and cook slowly until golden.
*Stir in margerine and flour and cook & stir until bubbly or mixed well. Let simmer for 1 min.
*Add seasoning. Quickly pour in milk & stir well. Cook over medium heat stirring constantly until scalding hot. Add corn & heat again. Serve.
2 slices onion, chopped
1 1/2 Tbsp. margerine
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 can cream styled corn
*Fry bacon until nearly crisp. Add onion and cook slowly until golden.
*Stir in margerine and flour and cook & stir until bubbly or mixed well. Let simmer for 1 min.
*Add seasoning. Quickly pour in milk & stir well. Cook over medium heat stirring constantly until scalding hot. Add corn & heat again. Serve.
Cinnamon Bread
1 c. milk
6 Tbsp. butter
2 1/2 tsp. yeast
2 eggs
1/3 c. sugar
3 1/2 c. flour
1 tsp. salt
1/3 c. sugar
2 Tbsp. cinnamon
*egg & milk mixed together for brushing
*softened butter for smearing and greasing
*Melt butter with milk until very warm (not boiled). Allow to cool to warm. Sprinkle yeast over top & stir gently. Allow to sit for 90 min.
*Combine flour & salt.
*Mix sugar, eggs -- pour in milk/butter/yeast & stir.
*Add flour -- dough cycle on bread machine.
*Roll dough no wider than loaf pan. Smear with 2 Tbsp. melted butter. Sprinkle with sugar and cinnamon. Start at far end & roll towards you. Pinch to seal.
*Smear loaf pan with butter. Dough in pan rise 2 hours. Bake 350 degrees. Mix egg & milk for top.
*Bake 40 min.
6 Tbsp. butter
2 1/2 tsp. yeast
2 eggs
1/3 c. sugar
3 1/2 c. flour
1 tsp. salt
1/3 c. sugar
2 Tbsp. cinnamon
*egg & milk mixed together for brushing
*softened butter for smearing and greasing
*Melt butter with milk until very warm (not boiled). Allow to cool to warm. Sprinkle yeast over top & stir gently. Allow to sit for 90 min.
*Combine flour & salt.
*Mix sugar, eggs -- pour in milk/butter/yeast & stir.
*Add flour -- dough cycle on bread machine.
*Roll dough no wider than loaf pan. Smear with 2 Tbsp. melted butter. Sprinkle with sugar and cinnamon. Start at far end & roll towards you. Pinch to seal.
*Smear loaf pan with butter. Dough in pan rise 2 hours. Bake 350 degrees. Mix egg & milk for top.
*Bake 40 min.
Cafe Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos [tomato-like veg. with husk around them]
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalepeno
*Use food processor to blend.
*Refrigerate.
2 tomatillos [tomato-like veg. with husk around them]
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalepeno
*Use food processor to blend.
*Refrigerate.
Caramels (2 1/2 lbs)
1 c. butter or margerine
1 lb or 2 1/4 c. brown sugar
dash of salt
1 c. light corn syrup
1 (15 oz.) can condensed milk
1 tsp. vanilla
*Melt butter in heavy 3 quart pan. Add brown sugar and salt. Stir in syrup; mix well.
*Gradually add milk stirring constantly.
*Cook over medium heat until 245 degrees for 12-15 min.
*Remove from heat, stir in vanilla.
*Pour into buttered 9x9x2 inch pan. Cool, cut into squares.
1 lb or 2 1/4 c. brown sugar
dash of salt
1 c. light corn syrup
1 (15 oz.) can condensed milk
1 tsp. vanilla
*Melt butter in heavy 3 quart pan. Add brown sugar and salt. Stir in syrup; mix well.
*Gradually add milk stirring constantly.
*Cook over medium heat until 245 degrees for 12-15 min.
*Remove from heat, stir in vanilla.
*Pour into buttered 9x9x2 inch pan. Cool, cut into squares.
Cafe Rio Rice
3 c. water
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chillies (or fresh)
3/4 tsp. salt
1 Tbsp. butter
1/2 onion
3 c. rice
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chillies (or fresh)
3/4 tsp. salt
1 Tbsp. butter
1/2 onion
3 c. rice
Easy Slice Bread
5 1/4 c. white flour (can do 1/2 wheat)
1/4 c. sugar
1/2 Tbsp. salt
1 1/2 Tbsp. yeast
1 1/2 Tbsp. liquid lecithin (or vegetable oil)
2 c. hot water
*Mix -- spray pans -- shape loaves and cover. Let rise 25 min.
*Bake at 350 degrees for 25 min.
*(Makes 2 loaves)
1/4 c. sugar
1/2 Tbsp. salt
1 1/2 Tbsp. yeast
1 1/2 Tbsp. liquid lecithin (or vegetable oil)
2 c. hot water
*Mix -- spray pans -- shape loaves and cover. Let rise 25 min.
*Bake at 350 degrees for 25 min.
*(Makes 2 loaves)
Roadhouse Cinnamon Butter
1 stick of butter (room temp)
1/4 c. powdered sugar
1/4 c. honey
1 Tbsp. gr. cinnamon
*Mix together.
1/4 c. powdered sugar
1/4 c. honey
1 Tbsp. gr. cinnamon
*Mix together.
No-Bake Energy Bites (a.k.a. Choc. Chip Balls)
1 c. oatmeal
1/2 c. peanut butter (or other nut butter)
1/3 c. honey
1 c. coconut flakes
1/2 c. ground flaxseed
1/2 c. mini chocolate chips
1 tsp. vanilla
*Mix together. Let chill in fridge 1/2 hour. Roll into balls and enjoy. Store in fridge for up to 1 week.
1/2 c. peanut butter (or other nut butter)
1/3 c. honey
1 c. coconut flakes
1/2 c. ground flaxseed
1/2 c. mini chocolate chips
1 tsp. vanilla
*Mix together. Let chill in fridge 1/2 hour. Roll into balls and enjoy. Store in fridge for up to 1 week.
Thursday, January 29, 2015
Handy Fudge
1/2 c. powdered sugar
1 Tbsp. butter
2 Tbsp. cream cheese
dash of vanilla
2 tsp. cocoa
*Place all ingredients in sandwich bag. Squeeze out air. Squish to mix.
1 Tbsp. butter
2 Tbsp. cream cheese
dash of vanilla
2 tsp. cocoa
*Place all ingredients in sandwich bag. Squeeze out air. Squish to mix.
Hawaiian Haystacks
Sharp cheddar cheese, grated
celery, chopped
bottled cherries
crushed pineapple
coconut
cream of chicken soup
cream of mushroom soup
chicken stock
sliced tomatoes
onion, chopped
slivered almonds
rice
noodles
chicken
*Mix chicken with cream of chicken & cream of mushroom & chicken stock & cook in crock pot.
*Serve over rice with toppings.
celery, chopped
bottled cherries
crushed pineapple
coconut
cream of chicken soup
cream of mushroom soup
chicken stock
sliced tomatoes
onion, chopped
slivered almonds
rice
noodles
chicken
*Mix chicken with cream of chicken & cream of mushroom & chicken stock & cook in crock pot.
*Serve over rice with toppings.
Enchilada Sauce
1/4 c. oil
2 Tbsp. flour
1/4 c. chili powder
1 (8 oz) can tomato sauce
1 1/2 c. water
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. onion salt
salt to taste
*Heat oil over med-high heat. Stir in flour & chili powder, reduce heat to med. & cook until lightly brown. Stir constantly.
*Gradually stir in tomato sauce, water, cumin, garlic powder & onion salt. Cook about 10 min. Season to taste with salt.
*Use turkey or chicken & onion, green chilies, bell pepper & cheese & mixed in most of the sauce. Roll meat mixture in tortillas & put in pan. Leftover sauce on top. Cover with cheese. Bake until warm.
2 Tbsp. flour
1/4 c. chili powder
1 (8 oz) can tomato sauce
1 1/2 c. water
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. onion salt
salt to taste
*Heat oil over med-high heat. Stir in flour & chili powder, reduce heat to med. & cook until lightly brown. Stir constantly.
*Gradually stir in tomato sauce, water, cumin, garlic powder & onion salt. Cook about 10 min. Season to taste with salt.
*Use turkey or chicken & onion, green chilies, bell pepper & cheese & mixed in most of the sauce. Roll meat mixture in tortillas & put in pan. Leftover sauce on top. Cover with cheese. Bake until warm.
Golden Graham S'mores
3/4 c. corn syrup
3 Tbsp butter
1 pkg chocolate chips
1 tsp vanilla
6 c. Golden Grahams Cereal
3 c. mini marshmallows
*Heat corn syrup, butter & choc. chips to boiling stirring constantly.
*Remove from heat, stir in vanilla. Pour over cereal in large bowl, toss until coated. Stir in marshmallows.
*Press into greased 9x13" pan. Let cool.
3 Tbsp butter
1 pkg chocolate chips
1 tsp vanilla
6 c. Golden Grahams Cereal
3 c. mini marshmallows
*Heat corn syrup, butter & choc. chips to boiling stirring constantly.
*Remove from heat, stir in vanilla. Pour over cereal in large bowl, toss until coated. Stir in marshmallows.
*Press into greased 9x13" pan. Let cool.
Weight Watchers 2 Point Pumpkin Muffins
1 (18 oz) box spice cake mix
15 oz pumpkin
1 egg
3/4 c. water
*(optional to make without the egg and a full cup of water).
*Mix all ingredients together. Makes 24 muffins. Cook for 20-25 min. at 350 degrees. They will be very moist.
15 oz pumpkin
1 egg
3/4 c. water
*(optional to make without the egg and a full cup of water).
*Mix all ingredients together. Makes 24 muffins. Cook for 20-25 min. at 350 degrees. They will be very moist.
Grilled Chicken and Key Lime Salsa
1/4 c. Worcestershire sauce
3 Tbsp fresh key lime juice
1 lb chicken breast (four 4 oz pieces)
3 medium oranges, sectioned, white pith and seeds removed
2 Tbsp fresh key lime juice
2 Tbsp green onions, chopped
1 Tbsp cilantro, chopped
1 tsp chopped green chili (to taste)
*Combine Worcestershire sauce, 3 Tbsp of lime juice and chicken in ziptop plastic bag and refrigerate up to 4 hours.
* Combine remaining ingredients in a medium bowl to make salsa. Refrigerate for a minimum of 1 hour.
*Grill or roil chicken until cooked through, about 4 to 5 min per side. Serve chicken with salsa.
3 Tbsp fresh key lime juice
1 lb chicken breast (four 4 oz pieces)
3 medium oranges, sectioned, white pith and seeds removed
2 Tbsp fresh key lime juice
2 Tbsp green onions, chopped
1 Tbsp cilantro, chopped
1 tsp chopped green chili (to taste)
*Combine Worcestershire sauce, 3 Tbsp of lime juice and chicken in ziptop plastic bag and refrigerate up to 4 hours.
* Combine remaining ingredients in a medium bowl to make salsa. Refrigerate for a minimum of 1 hour.
*Grill or roil chicken until cooked through, about 4 to 5 min per side. Serve chicken with salsa.
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