Grandma's Kitchen

Pumpkin Pie Cake

2011-10-09T16:46:00.000-07:00

Mix:
1 Box yellow cake mix (Reserve 1 cup)
1 egg
1/2 cup melted margarine
Spread into 8 x 13 or 12 x 9 oblong pan. (Spray with Pam because dough will be sticky.)

Use same bowl and mix:
1 large can pumpkin or sweet potatoes mashed
2/3 can evaporated milk
3 eggs
1 cup sugar or Splenda
1 Tbsp cinnamon

Pour and spread over dough in pan.

Use the reserved cup of cake mix and 1/4 cup margarine, 1/4 cup sugar or Splenda, mix and sprinkle over cake.

Bake 1 hour and 15 minutes at 350 deg.

Clone of Crispy Orange Skillet

2011-08-12T08:54:00.000-07:00

Clone of Crispy Orange Skillet

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)

Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside. Stir cornstarch and flour together in another large bowl and mix well. Add chicken pieces to the flour mixture, stirring to coat each piece well. Pour enough oil to be 1/2-inch deep in a wok or heavy skillet and heat over high heat to 375F (hot). Carefully add chicken pieces in small batches and fry 3 to 4 minutes turning until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying the chicken in small batches until all pieces are nicely browned and crisp. Set aside.
Sweet ‘N Spicy Orange Glaze

Oil from skillet
1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind (no white part or “pith”)
1 cup orange juice
1/2 cup hoisin sauce*
Dash cayenne pepper
1/4 cup white sugar
Salt and pepper to taste

Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add rest of ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.

Pour glaze over chicken. Place chicken on a bed of cooked white rice. Garnish with slivered almonds, crispy noodles and stir-fry vegetables like broccoli, snow peas and red peppers (optional). Serves 4 to 6.

*Hoisin sauce is available in a can or jar in the Asian aisle of most supermarkets, close to the soy sauce. Also called Peking sauce, this thick, reddish-brown sauce is sweet and spicy, and widely used in Chinese cooking. It`s a mixture of soybeans, garlic, chili peppers and various spices. Hoisin sauce is mainly used as a table condiment and as a flavoring agent for many meat, poultry and shellfish dishes. Once opened, refrigerate bottled hoisin and it will keep indefinitely.

Pennsylvania Dutch Pot Pie

2011-08-10T05:13:00.000-07:00

Pennsylvania Dutch Pot Pie

1 large chicken (4 to 5 pounds), cut up, with skin and excess fat removed
5 large peeled potatoes, cut into large chunks
3 large onions, cut into large chunks
3 large carrots, cut in chunks
Salt, pepper and paprika, to taste
Minced fresh parsley
Butter or margarine as desired
2 cups water or chicken broth

Pot Pie Noodle Dough:

3 eggs
1 tablespoon shortening, melted
1/2 cup milk
1/2 cup cream
1 teaspoon baking soda
3 1/2 cups flour
1/2 teaspoon salt

Make pot pie dough first: Beat eggs, cream, milk, salt, baking soda and melted shortening. Gradually add and stir in enough flour (up to 3 1/2 cups) to make a stiff, pliable dough that you can roll. Roll out very thin to 1/16-inch as for noodles on a floured board. You`ll have more than enough dough and may wish to save/freeze part for another recipe. Cut the dough into large squares.

Place pieces of dough in bottom of a large 6 to 8 quart oven-proof pot or Dutch oven. Dot dough with butter or margarine. Add some of the potatoes, onions, carrots and chicken and sprinkle with salt and pepper as desired. Place another layer of dough squares topped with more vegetables and chicken and seasoning. Add another layer of dough squares, continuing in this manner and ending with a potato and chicken layer. Do not end with dough as it may become too dry when placed on the top. You may add a bay leaf and a few garlic cloves as desired. You should be able to put 3 layers of chicken and vegetables in the pot.

Pour water or chicken stock over the top. Sprinkle again with salt, pepper and minced parsley to taste. Dot with butter or margarine as desired.

Cook covered tightly with a lid or foil in a 350F oven about 2 to 3 hours or until everything is tender. You may want to place a drip pan under the pot or Dutch oven since some juices may bubble up if not tightly sealed.

To serve, scoop out pieces of the chicken, vegetables, noodle squares and broth into a bowl. Serves 8.

Chances are you won’t have any leftovers with this crowd-pleaser meal. But if you do, just store in a zipper-lock bag. Reheat.

Fleischman's Freezer Rolls

2011-07-09T15:46:00.000-07:00

Freezer Rolls

1 1/4 cups warm water (110 F)
2 packets (4 ½ teaspoons) FLEISCHMANN`S Active Dry Yeast
1/2 cup warm milk (110 F)
1/3 cup butter or margarine, softened
1/2 cup granulated sugar
1 1/2 teaspoons salt
5 1/2 to 6 cups all-purpose flour
2 large eggs

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; let rest for
20 minutes.

Punch dough down. Shape into desired shapes for dinner rolls.* Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze up to 1 week.** When frozen, rolls may be placed in plastic freezer bags.

Remove from freezer; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 350 F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.

*SHAPING THE DOUGH: Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents. Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil. Twists: Divide each half into 12 equal pieces; roll each into 12-inch rope. Fold each rope.

** To bake without freezing: After shaping, let rise in warm, draft-free place, until doubled in size, about 1 hour. Bake according to above directions. Yield: 2 dozen rolls.

Flavored coffees to brew

2011-07-08T17:35:00.000-07:00

Festive Mexican Coffee

2/3 cup coffee grinds
3 3-inch long cinnamon sticks
1/4 cup firmly packed brown sugar
6 cups cold water

Place coffee in filter in brew basket of coffee maker. Place cinnamon and sugar in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete stir until well mixed. Fill cups being careful the cinnamon sticks remain in the pot. Serve with milk and additional sugar, if desired. Yield: 6 (1-cup) servings.

Chocolate-Almond Coffee

1/4 cup coffee grinds
2 tablespoons sugar
1/4 teaspoon almond extract
2-1/2 cups cold water
2 squares (1-ounce each) semi-sweet baking chocolate, chopped
1 cup half-and-half
1/2 cup thawed whipped topping

Place coffee in filter then in brew basket of coffee maker. Place sugar and almond extract in empty pot of coffee maker. Add cold water to coffee maker; brew. In the meantime microwave chocolate and half-and-half in medium microwavable bowl on HIGH 1 to 1-1/2. Stir after 1 minute, and again when completely melted. Add to coffee in pot; stir until well blended. Pour into 4 large cups or mugs. Garnish with whipped topping. Yield: 4 (3/4-cup) servings.

Cheese Sauce

2011-07-07T18:42:00.000-07:00

Cheese Sauce
Here’s a smooth, tasty and versatile cheese sauce to serve over baked potatoes, vegetables, pasta or as a dipping sauce.

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup milk
1 cup shredded Cheddar cheese
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
salt and pepper to taste

In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese, mustard and Worcestershire sauce. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.

Hint: Grate your own cheese. Using pre-grated may produce a grainy texture as a result of the anti-caking ingredients found in pre-grated cheese. Yield: 2 cups.

Dips

2011-07-07T12:55:00.001-07:00

Dips make the perfect main attraction for a packed lunched. Because you pack the dip and the “dippers” separately, everything stays fresh and crunchy. And you can get very creative, too. Just take a look at these fun and easy ways to think outside the lunchbox!

Ranch-Style Dip
Place 1 cup cottage cheese and 4 tablespoons Ranch dressing (or 2 teaspoons dry Ranch dressing mix) in the blender. Blend until smooth. Dippers: Cucumber sticks, leftover cooked chicken, baby carrots, tiny bread sticks, pretzels, fish crackers, celery sticks, tiny pieces of broccoli, etc.

Apple-Nutty Dip
Place equal amounts of peanut butter (smooth or chunky) and apple juice in a bowl and mix well until incorporated. Dippers: Celery sticks, apple slices, bread sticks, crackers, croutons, banana slices, pretzels and (if you dare!) pickles.

Fruit Dip
In a bowl combine 1/4 cup peach, apricot or strawberry preserves, 1 cup plain yogurt and 1/8 teaspoon ground cinnamon. Mix well until fully incorporated. Chill for 1 hour. Dippers: Any sliced fresh fruit like apple slices, bananas, grapes, cheese sticks, bread and cookies.

Pizza Dip
Prepared pizza or spaghetti sauce makes a perfect dip for string cheese, crackers, slices of pepperoni and whole-grain crackers. Let the kids make their own “Lunchables.”

Georgia Pecan Cake with Apple

2011-07-06T17:11:00.000-07:00

Bake a Cake in a Jar

You can use any purchased cake mix or adapt a recipe to make the "cakes in a jar," but follow these basic tips:

• Always use wide-mouth straight-sided glass canning jars.

• Lightly coat the inside with vegetable shortening or a nonstick cooking spray.

• Fill the jars half full with batter to allow room for the cakes to rise.

• Wipe batter from the mouth and sides of jars before cooking to ensure a good seal.

• Be cautious when removing the glass jars from the oven.

• Store in your refrigerator, or in the freezer for up to six months.

A favorite jar cake recipe is Georgia pecan cake with apple, served with a colossal scoop of vanilla bean ice cream. Enjoy!

Georgia Pecan Cake with Apple

3 1/2 cups all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 ½ tsp salt
1 1/2 tsp cinnamon
4 large eggs
2 2/3 cups of sugar
2/3 cup solid vegetable shortening
2 cups applesauce
2/3 cup water
1 cup pecans, finely chopped

Preheat oven to 325 degrees. Lightly grease the insides of eight sterile, straight-sided, wide-mouth pint canning jars with vegetable shortening or a nonstick cooking spray.

In a large mixing bowl, sift flour, baking powder, baking soda, salt and cinnamon. In another large mixing bowl, cream eggs, sugar and shortening. Add applesauce and water and blend well. Add flour mixture gradually to liquid ingredients and mix. Fold in chopped pecans.
Fill clean jars half full. Bake without lids for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean and dry. While the cakes are baking, heat the lids and rings in boiling water.
When the cakes are done, carefully re¬move them from the oven one at a time, wipe the rim and immediately affix lids and rings. The jars will seal as the cakes cool. Allow several hours to cool completely be¬fore placing your cakes in the refrigerator or freezer.

Pickling Pig Cake

2011-07-06T16:57:00.000-07:00

This recipe was given to me by my daughter-in-law Glenda and it is absolutely delicious.

Pickling Pig Cake

1 box yellow butter cake mix
4 eggs
1 can mandarin oranges, drained and chopped (reserve juice for frosting)
1/4 cup oil
1/2 cup coconut
Preheat oven to 350. Grease and flour Pyrex cake pan. Add all ingredients to cake mix. Mix well with electric mixer. Pour into pan and cook for 45 minutes. Cool and ice with frosting.

Frosting
1 (8 oz) cool whip
1 small instant vanilla pudding mix
1 large can crushed pineapple drained well
1/4 cup coconut

Mix all except coconut together with the juice from mandarin oranges. Beat well and put in to the refrigerator till set. Frost cake and top with coconut. Put into refrigerator over night before serving.

Orange vanilla beverage

2011-07-06T16:46:00.000-07:00

Serving Size: entire recipe (about 16 oz.)
Calories: 164
Fat: <0.5g
Sodium: 65mg
Carbs: 38g
Fiber: 1g
Sugars: 20g
Protein: 3g

PointsPlus® value 4*

Ingredients:
2 tsp. fat-free nondairy powdered creamer (like the kind by Coffee-mate)
1 no-calorie sweetener packet (like Splenda or Truvia)
1 cup orange juice beverage
1/2 cup fat-free vanilla ice cream
1 1/2 cups crushed ice or 8 - 12 ice cubes

Directions:
In a tall glass, combine powdered creamer and sweetener with 2 tbsp. very hot water; stir to dissolve. Add orange juice beverage (like Trop50) and mix well.

Transfer contents of the glass to a blender. Add all remaining ingredients and blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again.

Pour into the glass and drink

MAKES 1 SERVING

Holiday Snack Mix

2011-07-06T16:26:00.000-07:00

2 cups corn cereal squares
2 cups whole wheat cereal squares
1/2 cup dry roasted peanuts or walnuts
2 cps small pretzel twists
2 Tbsp melted butter
1 tsp honey 1 1/2 tsp olive or vegetable oil
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 cup raisins

Preheat oven to 350 deg. Line baking sheet with foil and spray with butter-flavored Pam

Combine cereal, nuts and pretzels in a large zip-lock bag. Combine honey and butter in a small bowl. If necessary, microwave for 10-15 seconds so it is pourable. Stir in oil, cinnamon and vanilla. Pour into cereal bag and gently toss to coat.

Spread on the prepared baking sheet. Lightly coat with Pam. Bake for 6 minutes, stir and continue to bake for another 6-8 minutes, or until golden. Let cool. Stir in the raisins.

(2g dietary fiber, 3 g Fat

Refried Beans with no hassle

2011-04-11T13:00:00.000-07:00

Refried Beans

Ingredients
* 1 onion, peeled and halved
* 3 cups dry pinto beans, rinsed
* 1/2 fresh jalapeno pepper, seeded and chopped (or 1 4 oz can green chilies)
* 2 tablespoons minced garlic
* 5 teaspoons salt
* 1 3/4 teaspoons fresh ground black pepper
* 1/8 teaspoon ground cumin, optional
* 9 cups water

Directions
1. Place the onion, rinsed beans, jalapeno or chilies, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Bonnie's Beans

2011-01-29T09:34:00.000-08:00

This is a dish I first experienced at the first Anderson family reunion many years ago. It was furnished by my niece Bonnie who very kindly gave me the recipe.

Bonnie's Beans

Brown 1 1/2 lbs of ground meet, chop 1 onion and add to the browning meat, cook and stir until nicely browned. Drain and mix with:

undrained
1 can pork and beans
1 can chili beans or kidney beans
1 can butter beans
1 can Great Northern beans
1 cup brown sugar
1 cup ketchup

Bake at 350 deg. for 1 hour; or simmer on stove; or place in crockpot until hot. This is a dish that goes great with almost any meal.

Grandma Lil

Christmas Crunch

2010-12-06T15:36:00.000-08:00

1 lb of almond bark (candy coating)
1/4 cup of peanut butter
1 cup salted peanuts
2 cups crispy rice cereal

Melt candy coating and add peanut butter and continue to melt. Mix peanuts (or other nuts) and cereal in big bowl. Pour melted ingredients over ingredients in bowl, stirring gently to cover. Layer cookie sheet with waxed paper or release aluminum. Pour mixture onto covered cookie sheet and spread thinly (about 1/4 inch)and let cool and harden. Cut into squares or break into pieces.

Enjoy!

Grandma Lil

Pumpkin Cobbler

2010-12-06T06:19:00.000-08:00

I made the most awesome recipe last night. It's to die for.

Pumpkin Cobbler

For the crust:

1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder*
1/2 teaspoon salt
1 cup milk*
1 teaspoon vanilla extract

For the filling:

2 large eggs
1 cup evaporated milk
2 cans (15 ounces each) 100% pure pumpkin (also called solid-packed pumpkin) or 3 cups cooked mashed pumpkin*
1 cup sugar
1/2 cup light brown sugar, lightly packed
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Turn on oven to 350 degrees F. Place butter in a 13 X 9-inch baking pan, and place in preheating oven. When butter has melted, about 3 minutes, carefully remove pan from oven, and set aside. Allow oven to continue to preheat.

Meanwhile, in a medium bowl, mix together remaining crust ingredients, and pour them over melted butter. Do not stir. Set aside.

In a large bowl, lightly beat eggs. Add milk and pumpkin, and stir to blend. Stir in remaining filling ingredients, and stir to mix well.

Spoon or slowly pour filling evenly over crust batter in pan. (The crust ingredients will almost be completely covered, this is fine.) Do not stir.

Bake cobbler, uncovered, for 45 to 50 minutes, or until crust has risen over the sides of filling and is golden brown and bubbly. (The crust will not cover cobbler completely, but this is fine.) Remove pan from oven, and cool for 10 to 15 minutes. Serve warm in shallow dessert bowls. (The cobbler can be topped with vanilla ice cream or whipped cream, if desired.)
* Notes

You may use reduced-fat or whole milk.

Double check the expiration date on your baking powder. The crust will not rise properly if your baking powder is old!

Do not use pumpkin pie filling as, the pie filling has other ingredients already added. We have found pure pumpkin located in several different parts of the supermarket, depending on the store. Check the canned vegetable aisle or the baking aisle.

This is from the Kitchen Scoop at:

http://kitchenscoop.com/recipes/pumpkin-cobbler/

I made the mistake of making the full recipe and with Shannon and I that is too much to eat in a short amount of time. I put some in the freezer to see how that works and put the rest in the refrigerator. It was fabulous warm topped with whipped topping. I just hope it weathers well in the fridge and freezer. Next time I plan on making a half recipe. I used fat free condensed milk and will try other variations as well.

The holidays are coming fast. Have a wonderful time and enjoy each other.

Grandma Lil

Edible Christmas Gifts

2010-11-12T22:39:00.000-08:00

Pretzel Turtles

20 small mini pretzels
20 chocolate covered caramel candies (like Caramellos or Rolos)
20 pecan halves

Preheat oven to 300 F. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Caramel Corn

7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter (or margarine)
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn, if using. Set aside.

Preheat the oven to 250 F. Combine brown sugar, corn syrup, butter (or margarine) and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once mixture begins to boil, boil for 5 minutes while stirring constantly.

Remove from heat and stir in baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely; store in airtight containers or re-sealable bags.

Terri's Birthday Dinner

2010-11-05T09:58:00.000-07:00

Last night we had Shannon's nurse, Terri, over for a late birthday dinner because she has been so nice. We had:

Oven-fried Salmon (See Oven-fried fish (March 6, 2009 post)
Potatoes baked in the microwave
Acorn Squash:

Wash squash, pierce with knife in two places, and place in the microwave oven on high for 4 minutes, rotate and check for softness, it will usually take another 4 minutes until it is soft/pliable. When cool enough to handle, cut in half and scoop out seeds and discard them, scrape pulp into bowl. You will be left with just a thin shell to discard. Mash with fork and season with salt, pepper, and butter or margarine. If you are a Weight Watcher you can use one of the spray butter flavorings.

For dessert we had White Chocolate Ambrosia (September 24, 2008 post). This dinner was well received by Terri and Shannon and we have leftovers for another night.

Mayonnaise

2010-10-22T05:54:00.000-07:00

1 egg yolk
2 1/2 teaspoons lemon juice
1 teaspoon water
3/8 teaspoon salt
3/8 teaspoon granulated sugar
1 cup vegetable oil

Combine the vinegar, water, salt, sugar, and lemon juice in your blender and turn blender on slow slow speed; drop egg through top opening while blending.

Pour the oil in a slow stream into top of blender while blending. Your mayonnaise should be thick and off-white in color when it's done. Whisk any remaining oil into the mayonnaise and transfer the mayonnaise into an old mayonnaise jar and seal it with a lid. Keep up to 2 weeks in your refrigerator.

Makes 1 cup.

I use my Vita Mix to make the mayonnaise. You can substitute apple cider vinegar for part of the lemon juice. In a pinch you can use all vinegar.

Grandma Lil

Creamy Chicken and Cheddar Rice

2010-08-24T15:31:00.000-07:00

Creamy Chicken and Cheddar Rice

1 lb. boneless skinless chicken breasts, cut into strips
1 tsp. garlic powder
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 soup can milk
1-1/2 cups MINUTE White Rice, uncooked
2 cups chopped fresh broccoli
1 cup KRAFT Shredded Cheddar Cheese
SPRAY nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through.
Sprinkle with garlic powder.
ADD soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until
rice is tender.
STIR in 1/2 cup of the cheese; sprinkle with remaining cheese.

Recipe Rating:
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings

Pumpkin Roll

2010-08-24T15:29:00.000-07:00

1 c sugar
1/2 c flour
3 eggs
1/2 tsp baking soda
3/4 tsp cinnamon
2/3 c canned pumpkin
Confectioner's sugar and mint leaves for garnish
Preheat over to 350 F. Mix together sugar flour, eggs, soda, cinnamon,
and pumpkin. Line cookie sheet with foil and spray with nonstick
cooking spray. Spread mixture on foil and bake for 15 minutes.
Remove from oven and turn onto a towel immediately (towel may be
sprinkled with confectioner's sugar.) Roll into a long log and let
cool.
Unroll cake. Spread filling onto cake. Roll cake again and wrap in
plastic wrap. Place seam side down and let chill for 3 hours for cake
to set. Slice into rounds. Garnish with confectioners sugar and a
mint leaf, if desired. Makes 12 1-inch slices.
Filling: Mix together 8 ounces softened cream cheese, 3 tbsps butter
at room temperature, 1 tsp vanilla, 1 c confectioners sugar and 1 c
chopped pecans.
Per Serving:
300 Calories (51% fat)
18 g fat (7 g sat.)
1 g fiber
82 mg cholesterol
155 mg sodium
33 g carbs
32 mg calcium

Half-Time Quesadillas

2010-08-24T15:28:00.000-07:00

Half-Time Quesadillas

1 Tbsp oil ½ cup water
1 lb. boneless skinless chicken breasts, 8 flour tortillas (8-inch)
cut into thin strips 2 cups (8 oz.) shredded Cheddar
1 small onion, thinly sliced or Monterey Jack Cheese
1 pkg. (1 oz) LAWRY’S Taco
Spices & Seasonings

Heat oil in large nonstick skillet on medium-high heat. Add chicken and onion; cook and stir 7 minutes. Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; cook and stir 3 minutes or until chicken is cooked through.

Spread about ¾ cup chicken mixture on each of 4 tortillas. Sprinkle evenly with cheese. Cover each with a second tortilla.

Spray a clean skillet with no stick cooking spray. Cook quesadillas, 1 at a time on medium heat 4 minutes or until golden and cheese is melted, turning once. Cut into wedges. Serve with assorted toppings, if desired.

Prep Time: 10 minutes Cook Time: 10 minutes Serves 4

Bledsoe's Oatmeal Apricot Cookies

2010-01-22T11:07:00.000-08:00

This recipe is from Ray Bledsoe: The Mayor of Cookie Town. His constituents say the Oatmeal Apricot cookies are tops, but Bledsoe votes for the Pecan Chocolate dChip as his favorite.

He is quick to share his recipes but some would-be imitators have accused him of doing something special, because their cookies aren't as good as his. "There's a reason for that." Bledsoe said. "It takes practice." It has taken him years to get some of his recipes just the way he wants them.

Bledsoe has shared several of his recipes, and he's included those "special twists" that he's perfected to make his cookies and candy so special. The brands he uses are included in parentheses.

Bledsoe's Oatmeal Apricot Cookies

2 sticks margarine (Parkay)
1 1/2 cups brown sugar (imperial
1/2 cup sugar (Imperial)
2 large eggs (No medium or jumbo)
2 cups chopped pecans
1 cup diced dried apricots (1/4 inch pieces)
2 tsp. vanilla
2 1/4 cups plus 1 Tbsp flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 cups quick oats (Quick Quaker Oats -- the one minute kind, not instant)

Cream margarine and sugars. Add eggs, one at a time. Add vanilla. Mix flour, soda, and salt. Add to margarine and sugar mixture. Add oats and mix. Add pecans. Add apricots. Roll into golf balll-sized balls and put 2" apart on un-greased air bake cokkie sheet. Cook at 375 degrees on middle shelf for 5 minutes and remove to cooking rack.

Bledsoe buys apricots from Sam's Club in a 3-pound bag. You may purchase them at Wal-Mart in 1-pound packages found next to the bananas. Before adding the apricot pieces to the cookie batter, he rolls them in a sandwich bag with one tablespoon of flour.

Almost Homemade Dressing

2009-11-25T09:44:00.000-08:00

How to jazz up a box of stuffing mix so that no one will notice that you do not spend
hours slaving making the stuffing. Take a medium to large onion and
chop it finely, then 8 stalks of celery and chop finely, saute in a
pan with half a stick of butter, prepare the stuffing mix as the box
instructs then add in the sauteed vegetables, loosely pile into a oven
safe baking dish and lightly toast the top. Done. There are many variations to this - use chicken broth instead of plain water, chop up an apple and toss that in as
well, and much much more. Use your creativity to enjoy!

Don't stress over Thanksgiving. If they want it P-----t, they can go to a restaurant. If they want family around they can come see you.

Happy Thanksgiving.

Grandma Lil

Bite-sized meatballs

2009-11-05T14:03:00.000-08:00

2 lb. lean ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1 cup water
2 eggs
16 oz. Kroger spaghetti sauce
1 can (16 oz.) whole berry cranberry sauce

HEAT oven to 400ºF.

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in prepared pans.

BAKE 16 min. or until done (160ºF). Meanwhile, bring spaghetti sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally.

ADD meatballs to sauce; stir to evenly coat.

Meatballs in sauce can also be served in a slow cooker set on LOW.
Note
If you don't have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.

No Crust Apple Pie

2009-06-15T11:33:00.000-07:00

No Crust Apple Pie

3 cups sliced peeled apples (3 large) or pears
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Master Mix
1/2 cup granulated sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel
1/2 cup Master Mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm butter or margarine

1. Heat oven to 325ºF. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 375ºF.

Grandma Lil

Shoney's Strawberry Pie (The Unofficial Version)

2009-06-11T20:39:00.000-07:00

Shoney's Strawberry Pie (The Unofficial Version)

1 refrigerated pie crust, such as Pillsbury*
1/2 cup sugar
2 tablespoons cornstarch*
1 cup lemon-lime soda pop, such as 7-Up
1/2 package (3 ounces) strawberry Jell-O (1/4 cup measure*)
1 tablespoons fresh lemon juice
4 cups fresh strawberries, cut in bite size pieces
Whipped cream for topping, to taste*

Prepare crust according to package directions for a baked pie shell.* Set aside to cool.

Meanwhile, in a 2-quart or larger saucepan, whisk together sugar, cornstarch and lemon-lime soda pop. Place over high heat and bring to a rolling boil, stirring frequently. Boil for 1 minute or until slightly thick.

Remove from heat and add Jell-O and lemon juice, stirring well. Set aside to cool. (Consistency will be like warm pudding and will thicken further in refrigerator.)

Rinse and cap strawberries, cutting any large berries in bite-size pieces. Place berries in cooled crust and spoon filling (it’s okay if it is slightly warm) over berries. Refrigerate until set, at least 1 hour, or up to 8 hours.

To serve, slice and top each serving with whipped cream.
* Notes

For testing we used 1 Pillsbury refrigerated pie crust (half a box), and baked it at 450 degrees F. for 10 minutes.

Be sure to check date on cornstarch. Old cornstarch won’t thicken properly in this recipe.

This recipe is easy to double and use the entire box of gelatin. However, you can store the remaining gelatin powder in a zipper top baggie for future use, if desired.

To cut calories and fat, use light whipped cream in an aerosol can or fat-free nondairy whipped topping.

Grandma Lil

Lemonade Cheesecake

2009-06-10T20:49:00.000-07:00

LEMONADE CHEESECAKE

8 servings, 4 POINTS/ serving

1 (8 oz.) fat free cream cheese, softened
1 tsp.Weight Watchers Lemonade Mix-Ins (or to taste)(try the lemonade flavored single serving packets)
2 Tbsp. cold fat free milk
1 tub (8 oz) thawed frozen fat free nondairy whipped topping
1 reduced fat graham cracker crust

Beat cream cheese and Mix-Ins with electric mixer on medium until blended and smooth. Gradually add milk while beating. Gently stir in fat free whipped topping and spoon into crust. Refrigerate 4 hours.

If you leave out the graham cracker crust and just make it as pudding, the POINTS value drops to 12 for the whole thing.

Fast Foods at Home

2009-06-08T08:08:00.000-07:00

Fast Foods at Home

Straight from Weight Watchers website are these ideas for fast food foods made at home. If you make the oven-fried chicken or fish, place on a rack in the oven to avoid a mushy crust on the bottom.

* Pizza. To avert an impending pizza crisis, toast an oat bran English muffin to desired crunchiness. Add sauce or canned tomatoes, 1 tablespoon part-skim mozzarella or ricotta, plus some diced green peppers, onions and other veggies of your choice. Pop it back in the oven and broil until the cheese is slightly melted. Add more veggies for more vitamins, minerals and fiber.

* Burgers. Make your own patties from ground white turkey breast or extra-lean ground beef sirloin. Mix in seasonings to please your palate. Try any of these: salt and pepper, garlic powder, mustard, reduced-sodium soy sauce, hoisin sauce or chopped onions. Broil or grill (instead of frying) so the patty is not swimming in oil. Make sure the turkey is cooked all the way through — it should not be pink in the center. Once done, pile on any number of low-fat toppings such as veggies, salsa, or mustard. Or try our recipe for Turkey Burgers.

* Fried Chicken. Many weight-loss efforts have been thrown off-track by fried chicken. Don't be derailed: You can throw together a home version of faux fried chicken that's just as good as the original. Dip the skinless white-meat chicken in egg white and place meat in a plastic baggie of crushed cornflakes/breadcrumbs and spices, or use seasoned breadcrumbs. Shake, thoroughly covering the chicken. To add zing, consider mixing ranch dressing mix or taco seasoning mix in your breading. Or dip chicken in egg whites then honey mustard before you coat it with breading. Then bake at 350º F to crispy, crunchy perfection (about 30-45 minutes). Try this technique with fish too.

* French Fries. Skip the traditional white potatoes and head straight for sweet potatoes, which are brimming with vitamin A. Wash and scrub the potatoes well. Keeping skin intact, slice just as you would regular fries. Brush with a small amount of olive or canola oil or coat with olive oil-flavored cooking spray. Sprinkle generously with Kosher salt to encourage crispiness, plus all the herbs and spices that suit your fancy. Bake on a non-stick baking sheet at 400º F for 40-50 minutes, or until crispy.

Grandma Lil

Noodles with Peanut Sauce

2009-05-07T20:47:00.000-07:00

Noodles with Peanut Sauce
Here is a yummy noodle dish with an Asian-Thai flair that is so kid-friendly even your pickiest eaters will love it.

8 ounces Udon noodles (okay to substitute spaghetti or angel hair pasta)
1/2 cup chicken broth
1 tablespoon minced fresh ginger root or 1/2 teaspoon ground ginger
3 tablespoons soy sauce
4 tablespoons peanut butter (smooth or chunky)
3 tablespoons honey
1-2 teaspoons hot chili paste (less, or omit according to taste)
3 cloves garlic, minced
1/2 cup half-and-half
1/4 cup chopped green onions
1/4 cup chopped peanuts
Optional:
1 pound skinless, boneless chicken breast halves, cut into cubes
1 tablespoon olive oil

Cook noodles or pasta in large pot of salted boiling water until al dente. Drain. While noodles are cooking, sauté chicken in olive oil (optional). In a medium saucepan combine broth, ginger, soy sauce, peanut butter, honey, chili paste (as desired) and garlic. Cook over medium heat until peanut butter melts and the mixture is fully incorporated and heated through. Stir in cream. Add noodles and sautéed chicken and toss to coat. Garnish with green onions and peanuts. Serves: 4 to 6.

Microwave Scrambled Eggs

2009-05-06T20:51:00.000-07:00

Microwave Scrambled Eggs

1/4 cup butter
8 eggs
1/4 cup milk
1/4 cup Parmesan or Romano cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

In a microwave-safe bowl, microwave butter on full power (High) until melted, about 60-90 seconds. Remove bowl from microwave. Add eggs, milk, cheese, salt and pepper and combine well. Microwave on full power for about 2 minutes until eggs are set but still a bit moist. Remove bowl from microwave and cover until eggs become firm, about 2-3 minutes. Serve immediately. Serves: 4.

Grandma Lil

Fried Rice

2009-05-05T20:43:00.000-07:00

Fried Rice

2 skinless, boneless chicken breast halves (about 2/3 pound total), fresh or frozen
Cooking oil spray (optional)
2 large eggs (optional)
2 tablespoons peanut or other vegetable oil
1 large onion (for 1 cup chopped)
1 cup already-sliced mushrooms
¼ cup dry sherry
3 tablespoons reduced-sodium soy sauce, plus additional for serving (optional)
1 tablespoon bottled minced garlic
4 cups leftover cooked rice (regular long-grain or quick-cooking brown)
1 to 2 bunches scallions (green onions; for ¾ cup chopped)
1 can (5 ounces) sliced water chestnuts
1 cup frozen green peas
1 ½ tablespoons dark sesame oil

1. If the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.

2. Meanwhile, if you're using the eggs, spray a 12-inch nonstick skillet with cooking oil spray and set it over medium heat. Beat the eggs lightly, pour them into the skillet, and cook without stirring (as you would with an omelet) until they are almost dry. While the eggs cook, cut the chicken (fresh or partially defrosted), into bite-size chunks. When the eggs are ready, remove them to a plate and set aside.

3. Heat 1 tablespoon of the peanut oil in the 12-inch skillet over high heat. Add the chicken and cook, stirring occasionally. As it cooks, peel and coarsely chop the onion, adding it to the skillet as you chop. Cook 1 minute. Stir in the remaining 1 tablespoon peanut oil, the mushrooms, sherry, 3 tablespoons soy sauce, and garlic, then add the rice and cook about 3 minutes, stirring frequently.

4. Slice the scallions, using the white and enough of the tender green tops to make ¾ cup. Add them to the skillet and stir well. Drain the water chestnuts and roughly chop, adding them as you chop. Add the peas and sesame oil. If using the egg, cut it into thin strips, add to the skillet, and stir. Stir-fry 1 minute more to heat the water chestnuts and peas. Serve, passing extra soy sauce at the table (if using).

Based on individual serving.

Calories: 560
Total Fat: 16 g
Carbohydrates: 73 g
Protein: 30 g

Grandma Lil

Chicken Vermicelli

2009-04-28T20:35:00.000-07:00

Chicken Vermicelli

Servings: 8

8 ounces vermicelli
3 pounds chicken
10 ¾ ounce cream of mushroom soup
2 cups celery, diced
10 ¾ ounces chicken broth
6 ½ ounces canned mushrooms
6 ½ ounces black olives
6 ounces cheddar cheese, grated

1. Cook Chicken, debone and remove skin. Shred chicken meat. Save broth for later use in recipe.
2. Cook vermicelli, rinse and drain. Cut in pieces.
3. Place ingredients in casserole dish in order written, topping with a light sprinkling of the grated cheese.
4. Cover dish with aluminum foil and bake at 350º until heated through, approximately 45 minutes (longer if casserole made ahead of time and refrigerated.
5. Remove foil, sprinkle remaining grated cheese on top and continue baking until cheese melts.

Grandma Lil

Potato Salad

2009-04-23T14:16:00.000-07:00

Potato Salad

Ingredients:

* 8 medium potatoes (Yukon Gold for best results)
* 5 hardboiled eggs - (save two for garnish)
* 1 medium sweet onion - diced
* 2-3 green onions – chopped or diced
* 2 stalks of celery – chopped or diced
* ½ cup canned olives - green and black, sliced (save a few for garnis)
* 1 cup mayonnaise
* 1 TBSP sweet pickle relish
* 1 or 2 dill pickles, diced or chopped
* 1 tsp yellow mustard
* 2-3 TBSP honey mustard or honey mustard salad dressing
* Salt / Pepper to taste
* Paprika for garnish / color

Peel and cut up the potatoes, letting them sit in a bowl of lightly salted water during preparation. Rinse several times and place into deep pan, cover with water. Bring to a simmer or low boil on medium heat until potatoes are cooked, but not mushy, between 10 - 15 minutes.

While the potatoes are cooking, make the dressing. In a separate, medium bowl combine the mayonnaise, mustard, honey mustard, pickle relish, diced dill pickles, celery, sweet and green onions, and salt/pepper. Taste this mixture (use a clean spoon, not your fingers, please!)

When the potatoes are fork tender, drain and rinse with cool water to stop the cooking process. When cool enough to handle, place potatoes in a large bowl. Peel and cut up the hardboiled eggs (reserving two). Add these to potato mixture.

When you are satisfied with the tastes of the dressing fold it into the potato and eggs. To do this, slide your spoon or spatula down the side of the bowl and then scoop the potatoes to the center. Turn the bowl a little after each scoop. Doing this prevents the spoon from mashing the potatoes.

Cover tightly and refrigerate. It’s best if the flavors have several hours to blend.

Just before serving, add slices of eggs or olives for garnish and sprinkle with paprika for color, if desired.

This recipe can be halved and used as a side dish for a Bar B Que

Enjoy!

Light and Creamy Mac and Cheese

2009-04-18T20:43:00.000-07:00

Light and Creamy Mac and Cheese

1 cup uncooked jumbo elbow macaroni (3 oz)
1/3 cup frozen sweet peas
2/3 cup fat-free (skim) milk
1 oz reduced-fat cream cheese (Neufchâtel), cut into small pieces, softened
2 slices (3/4 oz each) process American cheese
2 tablespoons crushed fat-free herb-seasoned croutons

1. Cook and drain macaroni as directed on package, omitting salt and adding peas for the last 5 minutes of cooking.
2. Meanwhile, in 10-inch nonstick skillet, heat milk, cream cheese and American cheese over medium-low heat, stirring carefully with wire whisk, until cheese is melted.
3. Add cooked macaroni and peas to cheese sauce; stir to coat. Let stand 2 to 3 minutes or until slightly thickened. Serve topped with croutons.

Using a wire whisk will help make it easier to stir the cream cheese into the milk.

Grandma Lil

Moo-Shu Chicken Wraps

2009-04-17T20:39:00.000-07:00

Moo-Shu Chicken Wraps

1 tsp sesame oil
2 cloves garlic
1 bag (10oz) shredded coleslaw mix
1 bag (8oz) shredded carrots
4 green onions (chopped)
1/4 c Hoisin Sauce (see recipe below if you can’t find it at the store)
2 Tbsp soy sauce
10 flour tortillas
3 c. Shredded cooked chicken (rotisserie)

In large non stick skillet, heat oil over medium heat. Add garlic, coleslaw mix, carrots and green onions. Cook, stirring occasionally, for 8 minutes, until veggies are softened.

Stir in hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with veggies and heat through.

To serve; heat tortillas following package directions. Spoon ½ cup of chicken mixture down center of tortilla and roll up.

Per roll (4 WW points): 190 calories, 5g fat, 12g protein, 25 carbs, 3g fiber, 897mg sodium, 19mg cholesterol

Angela Casteel had a great idea that should lower the points as well and that was to serve this in lettuce as lettuce wraps – yum!

Hoisin Sauce Recipe

(makes exactly the ¼ c you need in the recipe above)
2 Tbsp Soy Sauce
1 Tbsp peanut butter or black bean paste (I used peanut butter)
½ Tbsp honey or molasses or brown sugar (I used honey)
1 tsp white vinegar
1/16 tsp garlic powder
1 teaspoon sesame oil
10 drops Chinese hot sauce
1/16 tsp black pepper

Simply mix together.

Straight from my WW Leader's newsletter. Healthy and slimming

Grandma Lil

Inside Out Chocolate Caramel Apple

2009-04-16T20:54:00.000-07:00

Inside Out Chocolate Caramel Apple

1 medium size apple
1 Mini Chocolate Caramel 1 Point Bar (WW product)

Clean & core your apple. Stick the Mini Chocolate Caramel 1 Point Bar inside (you might need to chop up the bar in order to make it fit inside the cored hole). Place the filled apple on a dish and microwave it for 3 minutes. You now have a 2 Point caramel apple treat!
* You can put a dab of Fat Free Cool whip on top to finish this delicious hot apple dessert. Remember to add up the Point values for the amount of whipped topping used. Serves 1
2 Points Per Serving

Grandma Lil

Mixed Berry Cobbler

2009-04-15T20:30:00.000-07:00

for 10 minutes. Yield: About 2 1/2 dozen.
Mixed Berry Cobbler

Filling:

1 1/2 cups or more fresh blueberries
1 1/2 cups or more fresh blackberries
1 1/2 cups or more fresh raspberries
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon almond extract

Topping:

1 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, refrigerated and cut into small pieces
3/4 cup buttermilk

Preheat oven to 400 F and lightly butter a 2-quart baking dish.

Gently mix blueberries, blackberries, raspberries, 3/4 cup sugar, cornstarch and almond extract in a large bowl. Pour berry mixture into the baking dish and bake until it begins to bubble, about 20 minutes.

Meanwhile, in a bowl, stir together flour, 1/4 cup sugar, baking powder, baking soda and salt until it is evenly mixed. Add butter and knead with your hands until mixture resembles a coarse meal. Slowly add buttermilk and mix just until dough comes together.

When it is ready, remove the hot, bubbly berry mixture from the oven and reduce oven temperature to 375 F. Drop the topping by spoonfuls onto the baked fruit so that the dough covers the filling evenly. Sprinkle the remaining 1 tablespoon of sugar over the dough.

Bake cobbler for about 20 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean. Cool for 15 minutes and serve warm with freshly whipped cream or ice cream, or both! Serves 6.

Grandma Lil

Kerry's Banana Pudding

2009-04-14T20:58:00.000-07:00

BANANA PUDDING
READ COMPLETELY BEFORE STARTING
INGREDIENTS NEEDED;
6 LARGE BOXES OF VANILLA INSTANT PUDDING MIX- NOTE: 8 BOXES WILL PROVIDE EXTRA IN THE EVENT THAT YOU DO NOT HAVE ENOUGH
3 SMALL BOXES OF FRENCH VANILLA- NOTE: 4 WILL PROVIDE EXTRA
1 GALLON OF MILK- FAT FREE, SKIM, ETC…. YOUR CHOICE I USE THE FAT FREE
3 LARGE TUBS OF LITE COOL WHIP
2 BOXES OF VANILLA WAFERS
2 BUNDLES OF FIRM BUT NOT GREEN BANANAS
ITEMS YOU WILL NEED;
1 LARGE MIXING BOWL
WOODEN OR PLASTIC SPOON
LARGE SPATULA FOR REMOVING ALL OF THE MIXTURE FROM
CONTAINER THAT YOU WANT TO USE FOR THE PUDDING
MEASURING CUPS
CUTTING BOARD
SMALL BOWL –FOR CUT BANANAS
NOTE: KEEP IN MIND THAT YOU HAVE LITTLE TIME ONCE YOU START MIXING THE PUDDING SO NO DISTRACTIONS UNTIL YOU ARE FINISHED, EXAMPLE, PHONE CALLS OR TV. YOU HAVE ONLY ABOUT 5 MINS FROM START TO FINISH BEFORE IT THICKENS AND YOU CANT POUR IT
START BY TAKING YOUR CONTAINER AND FILLING THE BOTTOM WITH A SINGLE LAYER OF COOKIES WITH THE FLAT SIDE DOWN
NEXT TAKE 3 BANANAS AND SLICE THEM INTO ABOUT A 1/4” OR LESS SIZE SLICE
TAKE 2 LARGE BOXES AND 1 SMALL BOX OF PUDDING MIX AND POUR THEM INTO THE MIXING BOWL
ADD 5 CUPS OF MILK AND START MIXING WITH SPOON FOR A MINUTEOOR SO
ADD 1/2 OF A TUB OF COOL WHIP AND THE BANNANAS
CONTINUE MIXING UNTIL YOU HAVE A FIRM CREAMY MIXTURE
POUR INTO THE CONTAINER. AT THIS POINT YOU SHOULD BE ABLE TO ADD WAFERS TO THE SIDE OF THE MIXTURE WITH THE FLAT SIDE FACING OUT.

REPEAT THE PREVIOUS PROCESS UNTIL YOU HAVE FILLED THE CONTAINER AS FULL AS YOU WANT AND CAN STILL COVER
ONCE YOU HAVE IT FILLED YOU CAN TOP OFF WITH VANILLA WAFERS COVER AND PUT IN FRIDGE.
HINTS:
WHEN BUYING THE BANANAS A BUNCH USUALLY HAS 4 OR 5 IN IT AND IF THEY ARE LARGE YOU WILL NOT NEED AS MANY. VISUALIZE HOW MANY YOU WANT IN THE PUDDING.
WHEN BUYING THE PUDDING MIX DO NOT BUY THE CHEAP STUFF AS IT DOESN’T TASTE AS GOOD OR WORK AS WELL. JELLO BRAND IS WHAT YOU WANT
BETWEEN MAKING MIXTURES IT IS BEST TO RINSE OUT THE MIXING BOWL THIS HELPS WITH THE NEW MIX.

“ENJOY TO YOUR BELLY’S CONTENT”
KERRY

This had very little editing, just to make it more readable. Kerry has people requesting this dish at gatherings.

Grandma Lil

Low-Fat Cheesey Potato Soup

2009-04-13T20:51:00.000-07:00

Low-Fat Cheesy Potato Soup

1 3/4 cups peeled, diced potatoes
1 medium onion, chopped
1/4 cup celery, chopped
1 (14.5 ounce) can chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 (12 fluid ounce) can non-fat evaporated milk, divided
1 cup shredded reduced-fat Cheddar cheese

In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 to 18 minutes or until vegetables are tender. In a separate bowl, combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted. Serves: 5.

Grandma Lil

Hamburger Vegetable Soup

2009-04-12T20:55:00.000-07:00

Hamburger Vegetable Soup

1 pound ground beef
4 cups chicken broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
3/4 cup uncooked elbow macaroni

Place ground beef in a sauté pan and brown over medium heat. Remove from stove, drain and set aside. In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.* Add browned ground beef, stir and serve. Serves: 4.

*Note: If you plan for this to simmer for a while, cook the pasta in a separate pot, rinse and set aside. Add pasta just before serving. If allowed to simmer with soup, pasta may turn to mush.

A good hearty meal for these cool nights. Won't be long until it's warm (or hot).

Grandma Lil

Killer Cranberry Relish

2009-04-10T20:21:00.000-07:00

Killer Cranberry Relish

1 apple
1/2 pkg fresh cranberries
1/2 can crushed pineapple in own juice, undrained
1 pkg any flavor red sf jello
1 whole orange, quartered
Process cranberries, apple, and orange quarters (peel and all)in food processor until finely chopped. Add pineapple and jello powder. (you might have to add some SPLENDA if you use cranberry flavored)Pulse until thoroughly mixed. Refrigerate until ready to use.

1POINT per half cup.

Geandma Lil

Chili-Mac Crockpot

2009-04-08T20:45:00.000-07:00

Chili Mac Crock Pot

16 ounces extra lean ground turkey or beef
1 cup chopped onion
1 (16 ounce) can tomatoes, coarsely chopped and undrained
1 (10 3/4 ounce) can Healthy Request Tomato Soup
1 cup reduced-sodium tomato juice
2 tsp chili seasoning
1 (8 ounce) can red kidney beans, rinsed and drained
1 cup elbow macaroni

In a large skillet sprayed with olive oil flavored cooking spray, brown meat.

Meanwhile, in a crock pot container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning. Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine.

Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Serves 6 (1 full cup).
4 WW points

Grandma Lil

Faking a Cappuccino

2009-04-07T20:34:00.000-07:00

CAPPUCCINO. Making an authentic cappuccino is a somewhat complicated process. But you can cut through all of that by simply making a mix that you store in the pantry, adding just 3 teaspoons of it to a very strong cup of coffee. You'll be amazed at just how good this is.

1 1/2 cups coffee creamer
2 cups instant chocolate drink mix
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Mix well, store in airtight container. To use, stir about 3 teaspoons of mix into a cup of hot freshly brewed strong coffee. Top with whipped cream, if desired.

I love Cappuccino but the price and the fact that I live in the boonies makes it a "no no". Thanks to Mary Hunt of Debt Proof Living I can now have a great Cappuccino whenever I want.

Classic Macaroni and Cheese

2009-04-06T20:39:00.000-07:00

Classic Macaroni and Cheese

16 ounces dry elbow macaroni
l/2 teaspoon salt
1 tablespoon oil
6 tablespoons butter
6 tablespoons flour
1 1/2 teaspoons salt
dash of pepper, to taste
5 cups evaporated milk
1 cups water
1 1/2 pounds grated Wisconsin cheddar, grated (about 5 3/4 cups -- or more if you want it very cheesy)
2 teaspoons dried minced onion

Preheat oven to 375 F. In a large sauce pan prepare the macaroni according to the package instructions, adding 1/2 teaspoon salt and 1 tablespoon oil to the water. Just before the pasta is al dente, remove from the heat, drain and then return the drained pasta to the pan and set aside.

Melt the butter in a large, heavy sauce pan over medium heat. Stir in the flour and allow to cook for 2 to 3 minutes, stirring constantly, making sure it does not brown. Add 1 1/2 teaspoons salt, pepper, evaporated milk and water. Stir and bring to a boil so that it thickens a bit. Remove from the heat.

Place half of the cooked macaroni in an ungreased 9 x l3-inch baking dish (or other shallow, ovenproof dish of similar size). Sprinkle half of the cheese and 1 teaspoon onion over the top and pour half of the sauce over all. Repeat with the remaining ingredients. Cover with foil. Bake 30 minutes covered. Remove foil and bake for an additional 15 minutes. Serves 8 to 10 as main course.

You can divide into 2-person serving and freeze. It will take about 1 hr and 15 minutes to heat in oven at 350 but it will come out really great. The secret: evaporated milk. Regular milk will curdle after being frozen and then re-baked.

Grandma Lil

Tortilla Soup

2009-04-03T20:31:00.000-07:00

Tortilla Soup

1/2 pound skinless, boneless chicken breasts, cut into bite-size pieces
3 1/2 cups fat-free chicken broth with no added salt
1 can (15 ounces) black beans, drained and rinsed
1 1/3 cups frozen whole-kernel corn
1 can (14.5 ounces) diced tomatoes with no added salt, not drained
1 can (4 ounces) diced green chiles
3 corn tortillas (6-inch), cut into eighths

In a medium saucepan, sauté chicken for 3 minutes. Add broth, beans, corn, tomatoes and chiles. Simmer for 10 minutes. Add tortillas and simmer for an additional 10 minutes. Makes 8 cups. Serves: 4.

Snickerdoodles

2009-04-02T20:26:00.000-07:00

Snickerdoodles

1/2 cup butter
3/4 cup plus 2 tablespoons sugar, divided
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups all-purpose flour
2 tablespoons white sugar mixed with 1 1/2 teaspoons cinnamon

In a large bowl mash together the butter and 3/4 cup sugar. Add the egg and beat until creamy. Add the baking powder, salt and flour. Stir until you have thick dough. In a cereal bowl, combine the cinnamon and 2 tablespoons sugar.

Now comes the fun part; let the kids help. Make sure every one's hands are clean and then shape the dough into balls the size of a walnut, or an egg yolk. Roll them in the cinnamon-sugar mixture. Place the coated balls on a greased cookie sheet. Using the bottom of a smooth cup or glass, press the dough down to flatten the cookies slightly. Bake cookies at 400 F for 10 minutes. Yield: About 2 1/2 dozen.

Grandma Lil

Apple Slaw

2009-03-31T20:42:00.001-07:00

Apple Slaw

2 large apples
2 medium carrots
1 medium red onion
4 cups thinly sliced or shredded red cabbage
2/3 cup mayonnaise
2/3 cup sour cream
1/4 cup ketchup
1 tablespoon lemon juice
1/2 teaspoon freshly ground black pepper

Coarsely grate the carrots and onion into a large bowl. Add the cabbage. Core and thinly slice the apples. Add to the cabbage mixture. Beat the mayonnaise, sour cream, ketchup, lemon juice and pepper. Mix into the slaw. Refrigerate for at least 1 hour and serve cold. Servings: 6.

Grandma Lil

Prairie Land Pot Roast

2009-03-30T07:05:00.000-07:00

Prairie Land Pot Roast

1 boneless lean beef roast (2 lbs raw)

1/2 tsp salt

1/4 tsp ground black pepper

1 bottle (8oz) Kraft FREE Catalina dressing, divided

2 large onions, sliced

2 lbs potatoes, cut into 1" pieces

1 lb carrots, peeled and cut into 1" pieces

2 Tbsp chopped parsley

Season both sides of roast with salt and pepper. Brown meat in large heavy pot or dutch oven on high heat in 1/4 cup of the dressing, turning to brown both sides. Add onions and stir to brown. Add remaining dressing, potatoes, carrots, and enough water to come 3/4 way up meat about 1 1/2-2 cups. Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender. Remove meat from pan and slice thinly. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.

Makes 8 servings @ 5 points

Makes a wonderful supper for you Weight Watchers when company is coming over. Thanks to Karon my WW Leader.

Grandma Lil

Carrot Cake Muffins

2009-03-29T20:46:00.000-07:00

Carrot Cake Muffins

1 1/2 cups Whole wheat flour
1 teaspoon Baking soda
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground ginger
1 Egg
2 tablespoons Vegetable oil
1/4 cup Raisins
1/4 cup Chopped walnuts
1/2 cup Low fat milk
1 Can crushed pineapple -- (8 oz)
1 1/2 cups Grated carrots
1/4 cup brown sugar -- (sugar twin)

Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into sprayed muffin tins or paper muffin cups. Bake at 350 F for 20 to 25 minutes. Makes 12 large muffins
WW points = 2 per muffin

Borrowed another one from my WW Leader's news letter, but they are so good.

Sour Cream Enchilada Casserole

2009-03-28T20:30:00.000-07:00

Sour Cream Enchilada Casserole

Serving Size : 8

12 oz chicken breast, no skin, no bone -- diced
1 tsp cumin
1 tsp garlic cloves -- minced
salt
pepper
1 can cream of mushroom soup, Healthy Request
1 can cream of chicken soup, Healthy Request
1/2 c sour cream, light
1/2 c onion -- chopped
12 corn tortillas -- halved
8 oz cheddar cheese -- shredded
4 1/2 oz green chilies

Season chicken cubes with cumin, garlic, salt and pepper. (I often use chicken tenders and do not chop until cooked.) Brown in a skillet that has been sprayed with cooking spray. Separately, combine soups, onion, chilies, and chicken.

In 9 x 13" pan, layer 1/2 of the tortilla halves, (I turn the cut edge to the outside of the pan.), 1/2 of meat/soup mixture, and 1/2 of cheese. Repeat.

Bake at 350° for 30 to 45 minutes.

NOTES : One can lower total calories and points by using nonfat sour cream and reduced fat or nonfat cheddar. I often use all of a medium onion.

calories: 326 fat: 15 fiber 1.5 8 points

This is a generous main dish serving. Accompany with one or more 0 point vegetables for a complete meal.

This is another recipe straight from my WW leader's news letter.

Grandma Lil

Applesauce Coleslaw Dressing

2009-03-27T21:03:00.000-07:00

Applesauce Coleslaw Dressing

That last bit of applesauce will make a wonderful coleslaw dressing. Make sure you have about 1/2 cup applesauce left in the jar. Then, add the following ingredients right into the jar:

1/2 cup mayonnaise
1/4 teaspoon onion powder
1/3 teaspoon celery salt
1 teaspoon prepared mustard
1 teaspoon sugar
2 tablespoons water

Apply the lid, shake well and toss with 4 cups shredded cabbage or packaged coleslaw mix. Refrigerate overnight to allow flavors to meld.

Grandma Lil

6-can Tortilla Soup

2009-03-26T20:31:00.000-07:00

Six-Can Chicken Tortilla Soup

1 15-ounce can whole kernel corn, drained
2 14.5-ounce cans regular chicken broth (or 3 cups homemade chicken stock)
1 10-ounce can chunk chicken (or 1 1/2 cups leftover chicken)
1 15-ounce can black beans
1 10-ounce can diced tomatoes with green chili peppers, drained

Pour corn, chicken broth, chunk chicken, beans and tomatoes with peppers into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve over tortilla chips, and top with shredded Cheddar cheese. Serves: 6.

Grandma Lil

Rigatoni with Creamy Sausage Sauce

2009-03-25T20:33:00.000-07:00

Rigatoni with Creamy Sausage Sauce

Ingredients

8 oz uncooked rigatoni
1/8 tsp table salt
8 oz raw turkey sausage, Italian-style, removed from casings
8 oz cremini mushrooms, or Baby Bella mushrooms, trimmed, quartered
1 Tbsp minced garlic
2 Tbsp all-purpose flour
1 1/2 cup fat-free skim milk
1 cup frozen green peas, petite-variety
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground
1/2 cup roasted red peppers, water-packed, sliced
1/2 cup scallion(s), sliced
3 Tbsp grated Parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.
Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.
In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.
Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving

This is a great WW recipe.

Grandma Lil

Ready, Set, Breakfast from Mary Hunt

2009-03-24T20:34:00.000-07:00

Ready, Set, Breakfast!

This is straight from Mary Hunt of Debt Proof Living. There are some great ideas for feeding your kids.

Grandma Lil

Everyone knows that breakfast is the most important meal of the day, but by many reports 40 percent of kids don't eat breakfast.

Why aren't your kids eating breakfast each day? Most likely it is because your family is already rushed and you don't have time, but breakfast doesn't have to mean homemade waffles or French toast every day. Here are some tips, tricks and ideas to get you started with quick and easy breakfasts, especially on school days, that are kid-friendly and nutritious.

Make it fun. Create your breakfast menu for the coming week, and post it on the 'fridge where even the youngest kids will see it. Give each day's breakfast a clever or funny name. Now, you're committed.

Get ready. Set the breakfast table the night before, even if it's only for juice and cereal.

New rule. In the same way you require the kids to brush their teeth each day before leaving the house, make eating breakfast a house rule. Repeat for 21 days straight and it will become a habit.

Make it ahead. Keep pancake or waffle batter in the refrigerator, ready to pour on the griddle.

Frozen muffins. On the weekend, make a batch of muffins all the way to the point of filling the paper-lined muffin tins. Instead of baking them, pop them into the freezer. In the morning take out the number of frozen muffins you need, place them in a muffin tin, allow to thaw for a few minutes then bake as instructed.

Poach an egg. Line a coffee cup or soup cup with a piece of clingy plastic wrap. Break an egg and drop it carefully in the plastic, bag it up like a goldfish and tie with a twist tie. Drop the egg pouch in boiling water. After three minutes, remove it with a slotted spoon and place it on a plate. Unwrap the plastic and roll your egg out. This beats the old way every time.

Microwaved eggs, cheese and ham. Put two or three eggs in a microwave-safe bowl and add chopped-up ham. Add some shredded cheese and a shot of milk (about 1 to 2 teaspoons) and mix. Microwave mixture on high for 2 to 3 minutes. Scramble with a fork every minute or so during cooking.

Peanut butter-banana smoothie. Add one small ripe banana, sliced, two tablespoons creamy peanut butter and one tablespoon honey to a blender. Blend until smooth. Add one cup cold milk and blend until foamy. Serve immediately. Serves: 1.

Banana dog. Spread peanut butter, banana slices and raisins on a whole-grain hot dog bun. This makes a quick, delicious and portable breakfast treat.

Breakfast taco: Place shredded cheese on a tortilla. Fold it in half and microwave. Top it with salsa.

Breakfast pizza. Cut an English muffin in half, brush it with leftover spaghetti sauce and top it with shredded cheese. Pop it under the broiler until cheese is melted. This is a big hit with most kids.

There you go: quick and easy ideas to get you going in the morning. Just in case you need more evidence that eating breakfast is the way to go, studies show that kids who don't eat breakfast are less able to learn at school, get less iron (an important nutrient) in their diets and are more likely to be overweight.

On the other hand, kids who eat breakfast do better in school, are more likely to participate in physical activities and tend to eat healthier overall. So tomorrow morning, don't run out the door on an empty stomach. Fuel up with a healthy breakfast!

Creamy Onion Soup

2009-03-23T20:42:00.000-07:00

Creamy Onion Soup

2 quarts water, plus 1/2 cup cold water
8 cubes beef bouillon, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 cup all-purpose flour
1 cup heavy cream
1 1/2 cups shredded Monterrey Jack cheese
Croutons (optional)

In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes. Stir in salt and pepper and simmer 30 minutes more.

In a small bowl, stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water, if desired. Serve hot, garnished with croutons (optional). Serves: 4.

Grandma Lil

Sour Cream Enchilada Casserole

2009-03-20T20:30:00.000-07:00

Sour Cream Enchilada Casserole

In 9 x 13" pan, layer 1/2 of the tortilla halves, (I turn the cut edge to the outside of the pan.), 1/2 of meat/soup mixture, and 1/2 of cheese. Repeat.

Bake at 350° for 30 to 45 minutes.

NOTES : One can lower total calories and points by using nonfat sour cream and reduced fat or nonfat cheddar. I often use all of a medium onion.

calories: 326 fat: 15 fiber 1.5 8 points

This is a generous main dish serving. Accompany with one or more 0 point vegetables for a complete meal.

This is straight from my WW Leader's newsletter.

Grandma Lil

Hamburger Vegetable Soup

2009-03-19T20:32:00.000-07:00

Homemade Pizza

2009-03-18T20:41:00.000-07:00

Making the Dough

You can do this the night before.

3 cups flour
1 cup water (or other liquid - see below)
2 tablespoons olive oil
1 teaspoon dry yeast
1 teaspoon salt

you can substitute about two-thirds of a bottle of beer for the water. It adds a great flavor, color, and aroma to the crust.

Warm up the water (or other liquid) in the microwave until it’s nice and warm to the touch - not scalding, but not room temperature, either. Then simply drop all of the ingredients into a mixing bowl.

If you wish you can add some additional flavor to the crust by adding in some optional items before you begin mixing the dough. such as oregano, black pepper, Parmesan cheese, garlic, basil, parsley, onion powder, and rosemary.

Now mix this up until it begins to form a ball. It’s much easier to do this with a stand mixer, but you can do this by hand

In the end, you want a ball of dough that’s just barely sticky, but not sticky enough to actually leave any residue on your hands. If it’s not sticky at all, add a tablespoon of water and mix it some more. If it’s too sticky, add a tablespoon or two of flour and mix some more.
Once you have the ball, knead it a bit with your hands. Smell it. You can add more flavorful additions if you want as long as you work them into the dough right now. Then, when you’re satisfied, put it back into the bowl and let it rest in a warm, dark place for an hour or so, such as on top of a gas stove with a towel over the top.

If you’re preparing the crust the night before, instead of letting the dough rise in a bowl, pat some flour on the outside of the dough ball (to keep it from sticking) and wrap the dough in Saran Wrap or a Ziploc bag with air sucked out and put it in the fridge. It will raise very slowly overnight and be perfect in the morning.

Preparing the Crust

You can do this the morning before.

Baking your crust in the oven for six minutes or so before putting on toppings prevents the dreaded “doughy crust” that often is the downfall of an otherwise delicious homemade pizza.
So, preheat the oven to 425 F, get out your pizza pan or cookie sheet, sprinkle a healthy dose of flour all over it (or use a cooking spray like Pam if you prefer), then spread out the dough over the pan. If you want, you can toss the dough, but you can just stretch it as much as you can in your hands and them place on prepared pan, spreading it to the edge of the pan, then roll it back just a bit to form a crust edge, like the pizza you buy in the store or pizzeria.

Then, just toss the crust into the oven and bake it for six minutes or so. When it’s done, there will be a few bubbles - just pop them with a fork. You can then put the crust in the refrigerator if you baked it in the morning.

Making the Sauce . You can do this the morning before.

Just open up a can of tomato sauce, pour it in a bowl, and start jazzing it up. If you use nothing else at all, use a minimum of half a teaspoon of salt, half a teaspoon of oregano, and a quarter teaspoon of black pepper.

However, I strongly encourage you to experiment. Try more oregano, more black pepper, red pepper flakes, Parmesan cheese, garlic, basil, parsley, onion powder, or rosemary. Add some of everything you like, stir it, taste it, then add some more. Don’t be afraid to play around.
Once you’re happy, you can store the sauce in the refrigerator all day - or you can go right ahead and start assembling the pizza.

Assembling and Baking the Pizza

You have the crust done. You have the sauce ready to go. Now comes the fun part - assembling and baking the pizza.

Layer on the sauce, then toppings, then cheese, then a bit more sauce, then more toppings, then more cheese. You can do whatever you like, of course, but be sure to place a bit of sauce on the bottom to hold the crust to the toppings.

The best part about the toppings is that even the kids can get involved, they can sprinkle on cheese or whatever they are capable of according to age and ability. What they help make they will eat!!

When you’re finished assembling the pizza, sprinkle some oregano on top of the cheese just before you toss it in the oven. It brings out the flavor of the cheese like nothing else.

Bake your pizzas in the oven at 400 F for about sixteen minutes, then check them to see how done they are. Depending on the amount of toppings (and whether the crust was cold to begin with), you may have to add a few minutes to the baking time.

Grandma Lil

Easy Chicken Broccoli Casserole

2009-03-17T20:36:00.000-07:00

Easy Chicken Broccoli Casserole.

Prepare two boxes of Kraft Macaroni and Cheese, Premium White Cheddar. Under cook the pasta slightly and just follow the direction on the box. Add 1/2 a bag of the frozen broccoli, 2 cups chopped cooked chicken and mix together. Pour into a lightly greased casserole dish, top with 1 cup crushed saltines or seasoned bread crumbs mixed with 1/2 cup lowfat cheese (your choice). Bake in a preheated 375 degree oven till warm and bubbly and cheese is nicely melted on top, about 20 to 30 minutes.

Grandma Lil

Quick Broccoli Soup

2009-03-16T21:14:00.000-07:00

Quick Broccoli Soup

In a saucepan, sauté a chopped onion in a little olive oil, add a clove or two of pressed garlic, when onion is translucent, add the bag of broccoli. Salt and pepper to taste, add maybe 1/2 teaspoon of thyme and sauté for about 2 minutes. Now add a quart sized container of low sodium chicken broth. Simmer till tender, then blend it in a blender in batches. Serve hot with a sprinkling of shredded lowfat cheddar cheese.

Grandma Lil

Broccoli Quiche

2009-03-15T20:33:00.000-07:00

Broccoli Quiche

1 onion, chopped
1 pkg frozen broccoli cuts
1/8 tsp garlic powder
1/4 tsp oregano
salt and pepper to taste

Saute an onion, add the frozen broccoli to the skillet, season with garlic powder, oregano and salt and pepper. Put it on the bottom of a lightly greased pie plate, add 8 ounces lowfat shredded cheese tossed with 2 tablespoons of flour, then fill it up with beaten raw eggs, about 6 eggs total. Cook in a 375 degree oven till set, about 30 minutes or so.

If you have to have a crust, bake it slightly before proceeding as above.

Grandma Lil

Pumpkin Chocolate Brownies

2009-03-13T20:51:00.000-07:00

Pumpkin chocolate Brownies

Nonstick cooking spray
1/2 cup Pumpkin
1/3 cup brown sugar blend (such as SPLENDA)
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup Semi-Sweet Chocolate Mini Morsels

PREHEAT oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.COMBINE pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

Grandma Lil

Beer Bread

2009-03-12T20:30:00.000-07:00

Beer Bread
12 slices
2 Points per slice

3 cups self-rising flour
12 oz light beer
1/2 cup SPLENDA
1 tbsp light butter

Preheat oven to 375 degrees F.Butter a loaf pan and set aside. In a large bowl mix flour, sugar and beer and mix well. The mixture should be sticky. Pour into prepared loaf pan and bake for 55 minutes. At the last 3 minutes of baking remove from oven, brush the top of the loaf with butter and return to oven.

You can change it up by adding cheese, or dry onion soup mix or dry Ranch Dressing. Be creative!! If you add anything that will add points, please figure them into the count.

Grandma Lil

E-Z Potato Soup

2009-03-11T20:50:00.000-07:00

E-Z Potato Soup

Makes 9 / 1 cup servings
1½ points per cup

3 cans Fat Free Chicken Broth
16 oz frozen hashbrowns
1 pkg Country gravy
2 cups cold water

Heat broth and add potatoes. Simmer 10 minutes. Add cold water to gravy mix. Add to potatoes. Stir well.

Add canned chicken for variety but be sure to figure in the points.

This recipe came straight from my WW Leader's news letter. By the way I have now lost over 26 pounds and got my 25 lb magnet. Woohoo!

Grandma Lil

Grandma Lil

Raspberry Vinaigrette Dressing

2009-03-09T21:04:00.000-07:00

Raspberry Vinaigrette Dressing

1/2 cup vegetable oil (Good place to use your oils Weightwatchers)
1/2 cup raspberry wine vinegar
1/2 cup white sugar or Splenda
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper

In a jar with a tight-fitting lid, combine all the ingredients. Shake well. Yield: 1 1/2 cups dressing; 12 ounces.

An inexpensive substitute for the Vinaigrette you love.

Grandma Lil

Citrus Mini Cheesecakes

2009-03-08T20:39:00.000-07:00

Crust
1 1/2 cups baking mix
1/2 cup sugar
1 teaspoon grated lime, lemon or orange peel
1/3 cup firm butter or margarine

Filling
3 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
2 tablespoons baking mix
1 teaspoon grated lime, lemon or orange peel
1 1/4 cups milk
3 tablespoons lime, lemon or orange juice
1 teaspoon vanilla
3 eggs
Citrus peel, if desired
1. Heat oven to 375°F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan. Bake 10 minutes.

2. Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Baking mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer. Pour over partially baked crust.

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows. Garnish with citrus peel. Store covered in refrigerator.

High Altitude (3500-6500 ft): No change.

Grandma Lil

Italian Seasoning

2009-03-08T10:27:00.000-07:00

Italian Seasoning

1 tbsp Oregano
1 tbsp marjoram
1 tbsp thyme
1 tbsp basil
1 tbsp rosemay
1 tbsp sage

Mix together and store in a cool dry place

Oven-Fried Fish

2009-03-06T20:47:00.000-08:00

Oven-Fried Fish

Put the Skinny Shake Mix (see mixes) in a plastic or heavy paper bag. Add water-moistened fillets, a few at a time, and shake to coat. Place the coated fillets on a nonstick baking dish in a preheated 375-degree oven, adding absolutely no other fats or oils. The fish will be done to perfection in 10 to 12 minutes. Only 144 calories per serving.

Grandma Lil

Skinny Shake Mix (for Oven-Fried Fish)

2009-03-06T20:41:00.000-08:00

Skinny Shake Mix (for Oven-Fried Fish)

4 cups (16 ounces) bread crumbs
1/2 cup salad oil (good place to use your olive oil Weight Watchers)
1 Tbsp salt
1 Tbsp celery salt
1 Tbsp paprika
1 tsp freshly ground pepper

Put the bread crumbs in a deep bowl. Stir in the salad oil with a fork or pastry blender. Add all the seasonings and others to suit yourself--herbs, garlic or onion powder, lemon pepper, etc. Keep, well covered, in a moisture proof container with a tightly fitting lid. Use as needed. Makes enough for about 20 cut-up chickens or 30 servings of fish; use 1/3 cupful per pound of fish.

Grandma Lil

Pumpkin Pie Spice

2009-03-05T09:57:00.000-08:00

Pumpkin Pie Spice

1 Tbsp Cinnamon
1/2 Tbsp Ginger
1/4 Tbsp Allspice
1/4 Tbsp Nutmeg

Mix all ingredients together and store in a cool dry place. Use in place of commercial pumpkin pie spice.

Grandma Lil

Almost Starbucks Frappuccino

2009-03-04T20:35:00.000-08:00

3 ounces hot espresso*
1/4 cup granulated sugar
2 1/2 cups milk (low-fat is okay)
1 tablespoon dry pectin** (Starbucks' secret ingredient)
1 cup ice
whipped cream (optional)

Stir the sugar into the hot espresso. Allow to cool. Stir the milk and pectin into the espresso mixture until dissolved. Fill a glass with ice and pour the mixture over, or pour the ingredients plus ice into the blender and process on "frappe" for 30 to 45 seconds. Pour into glasses and top with whipped cream. Yield: four 6-ounce servings.*If you do not have an espresso maker, brew double-strength coffee by doubling the amount of grinds. Starbucks uses Italian Roast. **Look for pectin (used in home canning to thicken jams and jellies) in the grocery store's baking aisle.

Grandma Lil

Chicken Parmigiana

2009-03-03T20:41:00.000-08:00

Chicken Parmigiana

1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

My son Tim highly recommends this recipe. He said he and his wife fought over the leftovers.

Grandma Lil

Easy Meatloaf

2009-03-02T20:29:00.000-08:00

Easy Meatloaf

1/2 of a 1 lb. pkg of mirepoix vegetables (mixture of peppers, onion, and celery
1 tsp of minced garlic
3 lbs of lean ground beef
1 cup of tomato puree
2 tsp of seasoning salt

Process vegetables in food processor until finely chopped. Lightly mix all ingredients together and transfer to a round tube pan or bundt pan. Bake in a pre-heated 350 deg. oven for 1 hour. Check to be sure it is done; turn out on serving platter and enjoy.

Had this for super last night with Potatoes O'Brien and broccoli. It was wonderful.

Grandma Lil

Dutch Potatoes

2009-02-25T20:32:00.000-08:00

Dutch Potatoes

1/4 cup chopped onion
2 teaspoons butter
2 cups peeled, cubed potatoes
1 cup sliced fresh carrots
1/4 cup sour cream
1/4 teaspoon salt
snipped chives

In a small skillet, sauté onion in butter for 8-10 minutes or until golden brown. Meanwhile, place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a small mixing bowl, mash potatoes and carrots. Beat in onion, sour cream and salt. Sprinkle with chives. Servings: 2. Multiplies well.

Grandma Lil

Ketchup / Catsup

2009-02-24T20:19:00.000-08:00

Ketchup

2 (6-ounce) cans tomato paste
4 tablespoons white vinegar
3 tablespoons brown sugar
4 teaspoons molasses
2 teaspoons garlic powder
2 teaspoons onion powder
1/8 teaspoon allspice
1 teaspoon salt (or more to taste)
2 tablespoons corn syrup (like Karo light)
2 1/2 cups water

Mix all ingredients and place in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary before serving.Clean your empty ketchup bottle, then pour this mixture in for a cheap and much tastier alternative to store-bought ketchup. Yield: About 3 cups; 24 ounces.You should be able to make this ketchup for about half the price of the commercial variety. And once you taste homemade, chances are you won’t go back to any brand—it’s that good.

Grandma Lil

Ham Quiche

2009-02-20T20:26:00.000-08:00

Ham Quiche

3 eggs
1/2 C. melted butter
1/2 C. Bisquick
1 1/2 C. milk
1 C. shredded cheese (Jack or Swiss)
1/2 C. chopped ham

Mix all ingredients except cheese and ham in blender. Pour into a 9-inch pie plate. Put ham and cheese on top and push down into the mix. Bake at 350 degrees until done. Allow to set for 10 minutes before serving.

This is an easy brunch or light lunch recipe.

Grandma Lil

Favorite Oil and Vinegar Dressing

2009-02-19T19:58:00.000-08:00

Favorite Oil and Vinegar Dressing

1/3 cup seasoned rice wine vinegar
1 tablespoon mustard
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup extra virgin olive oil.

Place all ingredients into a jar or other covered container. Apply the lid and shake like crazy to mix. Enjoy.

Grandma Lil

Snickerdoodles

2009-02-18T20:45:00.000-08:00

Snickerdoodles

1/2 cup butter
3/4 cup plus 2 tablespoons sugar, divided
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups all-purpose flour
2 tablespoons white sugar mixed with 1 1/2 teaspoons cinnamon

In a large bowl mash together the butter and 3/4 cup sugar. Add the egg and beat until creamy. Add the baking powder, salt and flour. Stir until you have thick dough. In a cereal bowl, combine the cinnamon and 2 tablespoons sugar.Now comes the fun part; let the kids help. Make sure every one's hands are clean and then shape the dough into balls the size of a walnut, or an egg yolk. Roll them in the cinnamon-sugar mixture. Place the coated balls on a greased cookie sheet. Using the bottom of a smooth cup or glass, press the dough down to flatten the cookies slightly. Bake cookies at 400 F for 10 minutes. Yield: About 2 1/2 dozen.

Grandma Lil

Crockpot Lasagna

2009-02-17T20:45:00.000-08:00

Crockpot Lasagna

1 lb. of lean ground turkey
1 onion chopped
1/8 tsp. garlic powder
2 15 oz. cans tomato sauce
1 6 oz. can tomato paste
1 1/2 tsp. salt
1 tsp. oregano
1 12 oz. carton of fat-free cottage cheese
1/2 C. grated Parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded non-fat mozzarella cheese

Brown ground turkey and onions in a skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. In a bowl mix the cottage cheese, Parmesan cheese and mozzarella cheese. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodle (break to fit) and top with cheese mixture (you may have to use a knife to spread it). Repeat layers two more times. Cover and cook on low for 6-8 hours.

Grandma Lil

Six-can Chicken Tortilla Soup

2009-02-16T20:53:00.000-08:00

Six-Can Chicken Tortilla Soup

1 15-ounce can whole kernel corn, drained
2 14.5-ounce cans regular chicken broth (or 3 cups homemade chicken stock)
1 10-ounce can chunk chicken (or 1 1/2 cups leftover chicken)
1 15-ounce can black beans
1 10-ounce can diced tomatoes with green chile peppers, drained

Pour corn, chicken broth, chunk chicken, beans and tomatoes with peppers into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve over tortilla chips, and top with shredded Cheddar cheese. Serves: 6.

Caramel Corn

2009-02-15T20:42:00.000-08:00

Caramel Corn

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

Preheat oven to 250 F. Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces. Servings: 20.

Grandma Lil

Mashed Potato Soup

2009-02-13T20:42:00.000-08:00

Mashed Potato Soup
Serves about 4 (hearty servings)

1 great big pot of mashed potatoes (about 4 cups)
2 cups chicken broth
1 cup low-fat milk
grated low-fat cheddar cheese (use as much or as little as your conscience will allow)

Make mashed potatoes. Add chicken broth and milk. Bring to a SIMMER.(you don't want to see cream soups separate--it'll make you cry, and that'll happen if you boil any milk based soup or sauce too hard)Stir it up. The serve it up. Top with a little cheddar cheese. Or more if you're feeling kinda cheesy.

This also works great with leftover mashed potatoes. For those times when your guests aren't as hungry or someone else also brings mashed potatoes to the pot luck.

Grandma Lil

Italian Seasoning

2009-02-11T20:29:00.000-08:00

Italian Seasoning

1 tbsp oregano
1 tbsp marjoram
1 tbsp thyme
1 tbsp basil
1 tbsp rosemary
1 tbsp sage

Mix all ingredients together. If any of the herbs are large pieces, you may want to whirl them in a small processor or coffee grinder. I no longer use my grinder for coffee, but it is handy for my homegrown dried herbs.

Grandma Lil

Fruit Salsa with Cinnamon Chips

2009-02-09T20:33:00.000-08:00

Fruit Salsa with Cinnamon Chips

2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored and diced
8 ounces raspberries 1 pound strawberries, hulled and sliced
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons marmalade or any preserves
10 (10-inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 F. Spray one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake 8 to 10 minutes. Allow to cool 15 minutes. Serve chips with chilled fruit salsa.

Grandma Lil

Microwave Scrambled Eggs

2009-02-08T20:45:00.000-08:00

Streusel Coffee Cake from mix

2009-02-07T19:48:00.000-08:00

Cinnamon Streusel

1/3 cup baking mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine

Coffee Cake
2 cups baking mix
2/3 cup milk or water
2 tablespoons sugar
1 egg

Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.

In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.

Bake 18 to 22 minutes or until golden brown.

Planned-Overs
This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste.
Special Touch
Crown this classic coffee cake with fresh fruit, a small mound of whipped cream and a sprinkle of cinnamon

Grandma Lil

French Onion Soup

2009-02-06T20:41:00.000-08:00

French Onion Soup

8 servings = approx. 6 points each

2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Preheat broiler.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Slowly cooking the onions brings out their sweet flavor. The soup itself can be prepared up to two days ahead. When ready to serve, add bread cubes, top with cheese, and broil until the cheese is golden.

Grandma Lil

Ooey Gooey Goody Bars

2009-02-05T20:43:00.000-08:00

Ooey Gooey Goody Bars

1 box fudge brownie mix
water, oil and eggs, as called for on brownie mix box1
(1-pound) container vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter1
(12-ounce) bag semisweet chocolate chips (about 2 cups)
Caramel topping (optional)

Preheat oven to 350 F. Grease bottom of a 9 x 13-inch baking pan with shortening or non-stick cooking spray. Make and bake the brownies, following the instructions on the box. Let cool about 1 hour. Frost brownies with frosting. Sprinkle with peanuts and refrigerate. Measure cereal into large bowl. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Let cool before cutting, about one hour. Store leftover bars in tightly covered containers at room temperature. Optional: Drizzle caramel topping over the top of bars.

Grandma Lil

Breakfast Pie

2009-02-03T20:35:00.000-08:00

Breakfast Pie

9” pie crust – unbaked
1 # cooked sausage – regular flavor
1 large can apple pie filling or
2 small cans apple pie filling, no sugar added
1 cup sharp cheddar cheese

½ cup brown sugar
2/3 cup flour
¼ cup butter

Bake pie crust 8 minutes @ 400
Pour in pie filling
Crumble sausage over pie filling
Crumble cheese over sausage

Mix sugar, flour, and butter until crumbly.
Press gently to top

Cook @ 375 for 25-35 until bubbly.

My son Tim had this for breakfast and said it was delicious and that next time he might try putting some eggs in.

Grandma Lil

Shepherd's Pie

2009-02-02T20:42:00.000-08:00

Shepherd's Pie

4 large potatoes, peeled and cubed
1 tablespoon butter
1 onion chopped, plus 1 tablespoon finely chopped
1/2 cup shredded cheddar cheese, divided
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth

Preheat oven to 375 F. Bring a large pot of salted water to a boil. Add potatoes and carrots and cook until tender but still firm, about 15 minutes. Drain and mash potatoes. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. Mash carrots. Season with salt and pepper to taste; set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with ¼ cup shredded cheese. Bake for 20 minutes, or until golden brown. Serves: 6.

Grandma Lil

Chili Mac Crock Pot

2009-01-29T20:36:00.000-08:00

Chili Mac Crock Pot

16 ounces extra lean ground turkey or beef
1 cup chopped onion
1 (16 ounce) can tomatoes, coarsely chopped and undrained
1 (10 3/4 ounce) can Healthy Request Tomato Soup
1 cup reduced-sodium tomato juice
2 tsp chili seasoning
1 (8 ounce) can red kidney beans, rinsed and drained
1 cup elbow macaroni

In a large skillet sprayed with olive oil flavored cooking spray, brown meat.Meanwhile, in a crock pot container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning. Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine.Cover and cook on LOW for 6 to 8 hours. Mix well before serving.Serves 6 (1 full cup).

Approximately 4 WW points

These are the kind of recipes that come in handy during the cold winter weather, but is also good when it's so hot outside you don't want to have to heat up the kitchen.

Grandma Lil

Italian Seasoning Mix

2009-01-29T20:33:00.000-08:00

Italian Seasoning Mix

1 tsp Oregano
1 tsp Marjoram
1 tsp Thyme
1 tsp Basil
1 tsp Rosemary
1 tsp Sage

Combine and mix well.

Makes 2 tbsp. of Italian Seasoning.

Grandma Lil

Chicken Provencal

2009-01-28T20:44:00.000-08:00

Chicken Provencal

1 1/2 lbs boneless, skinless chicken breasts
1 16 oz pkg frozen pepper stir fry (thawed and drained)
2 14 1/2 oz cans Italian-style stewed tomatoes (drain well)
2 tsp Italian seasoning

Preheat oven to 350 deg. Spray 9 x 13-inch baking dish with cooking spray. Place chicken in dish; top with remaining ingredients and mix lightly. Cover and bake 45-55 minutes until chicken is tender and cooked through. Makes 6 servings

Tried this recipe tonight. Thought it was pretty good and really easy. However, the original recipe said to "lightly drain" the tomatoes. Well the dish had a whole bunch of liquid so I changed the directions to drain well. Hope you enjoy.

Approximately 3 points per serving

Grandma Lil

Blender Mayonnaise

2009-01-27T21:06:00.000-08:00

Ever forget to buy mayonnaise? Get out your blender and make:

Blender Mayonnaise

Have ready
2 cups vegetable oil

Blend at low speed:
2 eggs
1 tsp dry mustard
1 tsp salt
4 tbsp vinegar or lemon juice
1/2 cup of the measured vegetable oil

Add immediately in SLOW steady stream while blender runs:
1 1/2 cup vegetable oil

Takes 1 to 2 minutes. Stop blender when all the oil is added. If any oil is not incorporated (may be traces around edge), stir in with spatula. Makes about 2 1/2 cups.

There are lots of things you can make at home. If you're new to my blog, click on mixes and check them out.

Grandma Lil

Killer Cranberry Relish

2009-01-25T20:41:00.000-08:00

Here is a recipe for all you WWs out there. It goes great with any meat and will help you get your "fruits and veggies" in.

Killer Cranberry Relish
1 apple
1/2 pkg fresh cranberries
1/2 can crushed pineapple in own juice, undrained
1 pkg any flavor red sf jello
1 whole orange, quartered

Process cranberries, apple, and orange quarters (peel and all)in food processor until finely chopped. Add pineapple and jello powder. (you might have to add some SPLENDA if you use cranberry flavored)Pulse until thoroughly mixed. Refrigerate until ready to use.

1 POINT per half cup.

Lost another 2.2 lbs this week. Are you staying in there with me?

Grandma Lil

Porcupines

2009-01-24T21:00:00.000-08:00

Trying to stretch your food dollar? Here's a recipe that's been around or a while and still helps you hang on to more of your cash at the grocery store.

Porcupines

1 pound lean ground beef
1/2 cup uncooked white rice
1 egg1
1/2 cups water, divided
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 15-ounce can tomato sauce

Preheat oven to 350 F. In a large bowl, combine the ground beef, rice, egg, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 ½-inch balls. In a large skillet over medium heat, brown the meatballs; drain fat. In an 11x7-inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well. Cover and cook for 45 minutes. Uncover, and cook for an additional 15 minutes. Serves: 6.Hint: Serve with mashed potatoes and corn for the perfect comfort meal.

If you eliminate some of the butter from the potatoes it will help your waistline and your piggy bank.

Grandma Lil

Tex-Mex Casserole

2009-01-22T20:35:00.000-08:00

Want a quick easy dish to serve at your Super Bowl Party? Try this delicious casserole.

Tex-Mex Casserole

1 pound lean ground beef
2 cups salsa
1 16-ounce can chili beans, drained
3 cups crushed tortilla chips
2 cups sour cream
1 2-ounce can sliced black olives, drained (optional)
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded cheddar cheese

Preheat oven to 350 F. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. Spray a 9x13-inch baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion and tomato over the sour cream. Top with cheddar cheese. Bake for 30 minutes, or until hot and bubbly. Serves: 6.

Grandma Lil

Cheaper and Tastier than Canned Biscuits

2009-01-21T20:30:00.000-08:00

Cheaper and Tastier than Canned Biscuits

6 cups self-rising flour*
1 cup solid shortening, like Crisco
2 cups buttermilk

*or 6 cups flour mixed with 3 tablespoons baking powder and 1 tablespoon salt

Place flour in a large mixing bowl. Add shortening and mash it into the flour with your fingers or a fork until it is in small chunks the size of dried beans. Do not over mix! Stir in the buttermilk and mix with a fork only until you have soft dough. Knead the dough exactly ten times. This activates the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice thick slab using a rolling pin. Cut the dough into biscuit shapes. Use a clean can or glass rim, if you don't have a biscuit cutter. Tuna cans with both ends cut out are just the right size for big breakfast biscuits. Continue rolling and cutting until all the dough is used.Line a cookie sheet with waxed paper. Arrange the biscuit dough on the sheet and freeze overnight. The next morning take the biscuits out of the freezer and place them in a plastic freezer bag. Keep them frozen until you are ready to bake them.When you want hot, fresh biscuits, take out the number you want and place them on a lightly greased cookie sheet or pizza pan. Bake in a preheated 450 F oven for about 10 minutes, or until golden brown.These biscuits are better tasting and much cheaper than canned whack-'em-on-the-counter-biscuits, even if you can get them on sale. Yield: About 30 medium-sized biscuits, or about 20 grand breakfast-sized biscuits.

Saw these in a bag at the store and am so pleased that I now make them at home. Can't tell the difference.

Grandma Lil

Classic Macaroni and Cheese

2009-01-20T20:26:00.000-08:00

Classic Macaroni and Cheese

16 ounces dry elbow macaroni
1/2 teaspoon salt
1 tablespoon oil
6 tablespoons butter
6 tablespoons flour
1 1/2 teaspoons salt
dash of pepper, to taste
5 cups evaporated milk
1 cup water
1 1/2 pounds Wisconsin cheddar, grated (about 5 3/4 cups -- or more if you want it very cheesy)2 teaspoons dried minced onion

Preheat oven to 375 F. In a large sauce pan prepare the macaroni according to the package instructions, adding 1/2 teaspoon salt and 1 tablespoon oil to the water. Just before the pasta is al dente, remove from the heat, drain and then return the drained pasta to the pan and set aside. Melt the butter in a large, heavy sauce pan over medium heat. Stir in the flour and allow to cook for 2 to 3 minutes, stirring constantly, making sure it does not brown. Add 1 1/2 teaspoons salt, pepper, evaporated milk and water. Stir and bring to a boil so that it thickens a bit. Remove from the heat. Place half of the cooked macaroni in an ungreased 9 x 13-inch baking dish (or other shallow, ovenproof dish of similar size). Sprinkle half of the cheese and 1 teaspoon onion over the top and pour half of the sauce over all. Repeat with the remaining ingredients. Cover with foil. Bake 30 minutes covered. Remove foil and bake for an additional 15 minutes. Serves 8 to 10 as main course.

For a smaller family, bake it as required, then divide it into 2-serving portions for the freezer. It takes about 1 hr and 15 to heat in oven at 350 but it comes out really great. T he secret: evaporated milk. Regular milk will curdle after being frozen and then re-baked.

Grandma Lil

Pint Sized Carrot-Raisin Bread

2009-01-18T20:37:00.000-08:00

This is a recipe I've been wanting to make for a couple of years. At first I couldn't find the right kind of jars and then I waited for Christmas and finally decided to try it. It is delicious.

Pint Sized Carrot-Raisin Bread

2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots
3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix.
Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet.

Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool.

Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer.

A properly sealed quick bread will stay fresh for up to one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

I minced the carrots in the food processor rather than grating them so I may have had more carrots than called for. At any rate, I made two little cakes with the left over batter and really loved the taste of them. Haven't tried opening a jar yet, but time will tell.

Grandma Lil