Lemon Ice Box Pie by Stephen's Granny
1/3 c lemon juice
1 can Eagle Brand Milk
2 c Cool Whip
1 small can drained crushed pineapple
chopped pecans for garnish
6 oz graham cracker crust
Mix and chill
Wednesday, August 13, 2008
5 Minute White Chocolate Hazelnut Pie
5 Minute White Chocolate Hazelnut Pie by Ready Crust WW 4
1 reduced fat graham cracker pie crust
1 1/4 c cold milk
2 T hazelnut flavor instant coffee
2 pkg 4 serving size fat-free white chocolate pudding
8 oz frozen light non-dairy whipped topping, thawed
1. Beat milk, coffee, pudding mixes, and 1/2 of whipped topping in medium bowl with wire whisk 1 minute (mixture will be thick).
2. Spread in crust. Spread remaining whipped topping over pudding layer.
3. Enjoy immediately or refrigerate until ready to serve. Garnish as desired. 8 servings
Brandied Steakside Mushrooms
Brandied Steakside Mushrooms by Paula Deen
3 lb fresh mushrooms, sliced
8 T butter
seasoning salt
1/4 c Worcestershire sauce
1/2 c brandy
1. In large skillet, saute sliced mushrooms in butter until brown. Sprinkle liberally with sesoning.
Add Worcestershire sauce & simmer until almost all sauce is absorbed by the mushrooms.
2. Add brandy and continue to simmer until mushrooms are tender.
3 lb fresh mushrooms, sliced
8 T butter
seasoning salt
1/4 c Worcestershire sauce
1/2 c brandy
1. In large skillet, saute sliced mushrooms in butter until brown. Sprinkle liberally with sesoning.
Add Worcestershire sauce & simmer until almost all sauce is absorbed by the mushrooms.
2. Add brandy and continue to simmer until mushrooms are tender.
Corn Casserole
Corn Casserole by Paula Deen
15 3/4 oz whole kernel corn, drained
14 3/4 oz cream style corn
8 oz corn muffin mix
1 c sour cream
1/2 c butter, melted
1 1/2 c shredded Cheddar
Preheat oven to 350.
1. In large bowl, stir together 2 cans of corn, muffin mix, sour cream, and butter. Pour into a greased casserole dish.
2. Bake for 45 minutes or until golden brown. Remove from oven and top with Cheddar.
3. Return to oven 5-10 minutes or until cheese is melted. Let stand 5 minutes.
I made this for Christmas a few years ago and it is rich and cheesy, need I say more?
15 3/4 oz whole kernel corn, drained
14 3/4 oz cream style corn
8 oz corn muffin mix
1 c sour cream
1/2 c butter, melted
1 1/2 c shredded Cheddar
Preheat oven to 350.
1. In large bowl, stir together 2 cans of corn, muffin mix, sour cream, and butter. Pour into a greased casserole dish.
2. Bake for 45 minutes or until golden brown. Remove from oven and top with Cheddar.
3. Return to oven 5-10 minutes or until cheese is melted. Let stand 5 minutes.
I made this for Christmas a few years ago and it is rich and cheesy, need I say more?
Chicken Tetrazzini
Chicken Tetrazzini by Butter Busters
1/4 c liquid butter buds
1/4 c flour
1/2 t lite salt
1/4 t pepper
1 c fat free chicken broth
1 c evaporated skim milk
2 T cooking sherry
7 oz spaghetti, cooked & drained
2 c cooked white chicken meat
8 oz pieces & stems mushrooms, drained
1/4 c fat-free Parmesan
1 c shredded non-fat mozzarella
1. Heat oven to 350. Blend 1st 4 ingredients over low heat in saucepan. Stir & cook til bubbly. Remove from heat.
2. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 minute.
3. Stir in wine through mushrooms. Pour into 9 1/2 x 11 that has been sprayed. Sprinkle with cheeses & bake 30 minutes or until bubbly.
1/4 c liquid butter buds
1/4 c flour
1/2 t lite salt
1/4 t pepper
1 c fat free chicken broth
1 c evaporated skim milk
2 T cooking sherry
7 oz spaghetti, cooked & drained
2 c cooked white chicken meat
8 oz pieces & stems mushrooms, drained
1/4 c fat-free Parmesan
1 c shredded non-fat mozzarella
1. Heat oven to 350. Blend 1st 4 ingredients over low heat in saucepan. Stir & cook til bubbly. Remove from heat.
2. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 minute.
3. Stir in wine through mushrooms. Pour into 9 1/2 x 11 that has been sprayed. Sprinkle with cheeses & bake 30 minutes or until bubbly.
Sunday, August 10, 2008
Menu Plan Monday
Wow, I've been away from Menu Plan Monday for such a long time but since April, I've been through so much...my mother's sudden passing, my grandmother's passing, moving with 3 small children, need I say more?
Anyway, I'm glad to be back and hope I can keep up this time. Hop on over to Organizing Junkie for lots of great recipes! Here's what we're having this week:
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Sunday: Chicken with Rosemary Sauce, Rosemary Potatoes, salad
Tuesday: Pork Chop n Potato Bake
Wednesday: Dinner Crepes- so yummy...recipe to be posted soon
Thursday: Parmesan, Pasta, & Artichoke Bake
Saturday: Something on the grill
Pork Chop 'n Potato Bake
Pork Chop 'n Potato Bake recipe from Jennifer P at church
If you use low fat sour cream and cheese, this is 9 points on WW.
6 pork chops
meat tenderizer
pepper
seasoned salt
vegetable oil or margarine
1 can cream of celery soup
1/2 c milk
1/2 c sour cream
1/4 t pepper
24 oz frozen hash brown potatoes (thawed)
1 c Shredded cheddar cheese
2.8 oz can French Fried Onions
1. Pound chops with a hammer...but don't overdo it. Sprinkle lightly with temderizer and pepper.
2. Use oil or margarine to brown chops in lightly greased skillet. Sprinkle lightly with seasoned salt and set asside.
3. Combine soup, milk, sour cream, pepper, and 1/2 t seasoned salt. Stir in thawed potatoes, 1/2 c cheese, and 1/2 can fried onions.
4. Spoon mixture into a 9x13 baking dish. Arrange chops over potato mixture. Bake covered at 350 degrees for 40 minutes.
5. Top with remaining cheese and fried onions. Bake uncovered, 5 minutes longer.
If you use low fat sour cream and cheese, this is 9 points on WW.
6 pork chops
meat tenderizer
pepper
seasoned salt
vegetable oil or margarine
1 can cream of celery soup
1/2 c milk
1/2 c sour cream
1/4 t pepper
24 oz frozen hash brown potatoes (thawed)
1 c Shredded cheddar cheese
2.8 oz can French Fried Onions
1. Pound chops with a hammer...but don't overdo it. Sprinkle lightly with temderizer and pepper.
2. Use oil or margarine to brown chops in lightly greased skillet. Sprinkle lightly with seasoned salt and set asside.
3. Combine soup, milk, sour cream, pepper, and 1/2 t seasoned salt. Stir in thawed potatoes, 1/2 c cheese, and 1/2 can fried onions.
4. Spoon mixture into a 9x13 baking dish. Arrange chops over potato mixture. Bake covered at 350 degrees for 40 minutes.
5. Top with remaining cheese and fried onions. Bake uncovered, 5 minutes longer.
Aunt Joanie's New Year's Stew
Aunt Joanie's New Year's Stew
1 box frozen corn
3 cans black-eyed peas
1-2 lbs Eckrich sausage, sliced
1 can crushed tomatoes
8 oz tomato sauce
3/4 onion
cumin to taste
garlic powder to taste
Combine all ingredients in a slow cooker or a 6 qt pot. Simmer until cooked throughout.
In my opinion: Well of course I like it or I wouldn't have asked my aunt for the recipe. This is delicious just as it is, no need to add sour cream or cheese unless you just want to. This will become our annual New Year's Day lunch.
1 box frozen corn
3 cans black-eyed peas
1-2 lbs Eckrich sausage, sliced
1 can crushed tomatoes
8 oz tomato sauce
3/4 onion
cumin to taste
garlic powder to taste
Combine all ingredients in a slow cooker or a 6 qt pot. Simmer until cooked throughout.
In my opinion: Well of course I like it or I wouldn't have asked my aunt for the recipe. This is delicious just as it is, no need to add sour cream or cheese unless you just want to. This will become our annual New Year's Day lunch.
Saturday, August 9, 2008
My Aunt Joanie's Taco Stew
I am not sure if my love for cooking and baking came from my mom or her little sister Joanie. Either way, recipe collecting has become an obsession and this one has quickly become one of my favorites.
My Aunt Joanie's Taco Stew
1 lb cooked ground beef
1 cube beef bouillon
1 pk taco seasoning
1 pk Ranch dressing mix
1-2 cans ranch/pinto/chili beans
1 can carrots
1 can corn
1 can sliced new/white potatoes
cumin and garlic powder to taste
1-2 cans filled with water
Heat until ready to eat. Serve over chips. Garnish with cheese, sour cream, and green onions.
My Aunt Joanie's Taco Stew
1 lb cooked ground beef
1 cube beef bouillon
1 pk taco seasoning
1 pk Ranch dressing mix
1-2 cans ranch/pinto/chili beans
1 can carrots
1 can corn
1 can sliced new/white potatoes
cumin and garlic powder to taste
1-2 cans filled with water
Heat until ready to eat. Serve over chips. Garnish with cheese, sour cream, and green onions.
Mrs. Salter's Peanut Butter Pie
1 1/2 c heavy whipping cream
1/4 c sugar
8 oz cream cheese
1 c crunchy peanut butter
1 c powdered sugar
graham cracker crust
1. Whip cream with 1/4 c sugar. Mix all other ingredients until smooth & fold in whipped cream until well blended.
2. Pour into crust and chill for several hours.
El Dorado Casserole
El Dorado Casserole by recipegoldmine.com this makes a lot
easy and uses few dishes
1 lb ground beef (remember, I keep this in the freezer already browned)
1 med onion, ch.
1/2 t garlic powder
16 oz tomato sauce
1 c sliced black olives
8 oz sour cream
1 c cottage cheese
3/4 c chopped green chiles
7 oz crushed tortilla chips
8 oz Monterey Jack cheese, shredded
1. Cook beef until browned. Drain. Add onion through olives. Cook over low until onion is clear. Combine sour cream, cottage cheese, chiles.
2. Layer half chips, meat mixture, sour cream mixture, and cheese in 2 1/2 qt casserole (no bigger). Repeat.
3. Bake at 350 30 minutes. Serves 8!
easy and uses few dishes
1 lb ground beef (remember, I keep this in the freezer already browned)
1 med onion, ch.
1/2 t garlic powder
16 oz tomato sauce
1 c sliced black olives
8 oz sour cream
1 c cottage cheese
3/4 c chopped green chiles
7 oz crushed tortilla chips
8 oz Monterey Jack cheese, shredded
1. Cook beef until browned. Drain. Add onion through olives. Cook over low until onion is clear. Combine sour cream, cottage cheese, chiles.
2. Layer half chips, meat mixture, sour cream mixture, and cheese in 2 1/2 qt casserole (no bigger). Repeat.
3. Bake at 350 30 minutes. Serves 8!
Weight Watchers Key Lime Pie
Weight Watchers Key Lime Pie 3 pts
1 ready crust reduced fat graham cracker crust
1 pkg (4 serv size) sugar-free lime Jello
1/4 c boiling water
2 containers (6 oz ea) key lime pie flavored light yogurt
8 oz fat free whipped topping, thawed
1. In large, heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon.
2. Spread in crust. Refrigerate overnight or at least 2 hours.
3. Garnish as desired.
1 ready crust reduced fat graham cracker crust
1 pkg (4 serv size) sugar-free lime Jello
1/4 c boiling water
2 containers (6 oz ea) key lime pie flavored light yogurt
8 oz fat free whipped topping, thawed
1. In large, heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon.
2. Spread in crust. Refrigerate overnight or at least 2 hours.
3. Garnish as desired.
Chicken Piccata with Mushrooms
Chicken Piccata with Mushrooms by my friend Randi
4 boneless, skinless chicken breasts
s & p
1 T flour
2 T Olive Oil
2 T butter
1/2 lb mushrooms, sliced
1/2 c white wine
1/4 c lemon juice
3 T capers (what to do with the rest of your capers? Tuscan Pork Chops)
4 t grated Parmesan
thin slices lemon to garnich
1. Sprinkle breasts with s & p and flour. Brown on both sides in O.O. & butter. Remove to platter.
2. Add a little more butter & saute mushrooms until tender. Remove mushrooms and set aside.
3. Add wine and lemon juice to skillet. Deglaze pan & simmer a few minutes, scraping up bits.
4. Add capers and parmesan. Return chicken & mushrooms and simmer 2 minutes. Turn chicken and simmer 2 minutes or until heated through.
Randi doubles sauce which adds cooking time.
4 boneless, skinless chicken breasts
s & p
1 T flour
2 T Olive Oil
2 T butter
1/2 lb mushrooms, sliced
1/2 c white wine
1/4 c lemon juice
3 T capers (what to do with the rest of your capers? Tuscan Pork Chops)
4 t grated Parmesan
thin slices lemon to garnich
1. Sprinkle breasts with s & p and flour. Brown on both sides in O.O. & butter. Remove to platter.
2. Add a little more butter & saute mushrooms until tender. Remove mushrooms and set aside.
3. Add wine and lemon juice to skillet. Deglaze pan & simmer a few minutes, scraping up bits.
4. Add capers and parmesan. Return chicken & mushrooms and simmer 2 minutes. Turn chicken and simmer 2 minutes or until heated through.
Randi doubles sauce which adds cooking time.
Tuscan Pork Chops
Tuscan Pork Chops by Southern Living quick, few dishes
sounds fancy, huh?
1/4 c flour
1 t salt
3/4 t seasoned pepper
4 1" boneless chops
1 T olive oil
3-4 cloves garlic, chopped
1/3 c balsamic vinegar
1/3 c chicken broth
3 plum tomatoes, seeded and chopped
2 T capers (flavorful) ...what do you do with the rest of them? Chicken Picata
1. Combine 1st 3 ingredients in shallow dish; dredge chops in flour mixture.
2. Cook chops in hot oil over medium-high heat 1-2 minutes on each side or til golden. Remove.
3. Add garlic to skillet & saute 1 minute (Pan will smoke). Add vinegar & broth, stirring to deglaze.
4. Stir in tomatoes and capers.
5. Return chops. Bring sauce to a boil. Cover, reduce heat, simmer 4-5 minutes til chops are done.
6. Serve with tomato mixture.
sounds fancy, huh?
1/4 c flour
1 t salt
3/4 t seasoned pepper
4 1" boneless chops
1 T olive oil
3-4 cloves garlic, chopped
1/3 c balsamic vinegar
1/3 c chicken broth
3 plum tomatoes, seeded and chopped
2 T capers (flavorful) ...what do you do with the rest of them? Chicken Picata
1. Combine 1st 3 ingredients in shallow dish; dredge chops in flour mixture.
2. Cook chops in hot oil over medium-high heat 1-2 minutes on each side or til golden. Remove.
3. Add garlic to skillet & saute 1 minute (Pan will smoke). Add vinegar & broth, stirring to deglaze.
4. Stir in tomatoes and capers.
5. Return chops. Bring sauce to a boil. Cover, reduce heat, simmer 4-5 minutes til chops are done.
6. Serve with tomato mixture.
Friday, August 8, 2008
Donuts and Donut Holes
Canned Biscuit Dough Donuts by Paula Deen
My mom used to make donuts from biscuits and I've been wanting to make them for awhile. Not too long ago I saw Paula make her version so of course I had to try hers. I have to say I don't notice any difference but I didn't use the peanut oil so that might change the flavor a little.
Peanut Oil for frying (I used vegetable oil)
1 t ground cinnamon
1/4 c sugar
Icings:
2 c confectioners' sugar, divided
5 T milk, divided
1 t vanilla extract
1/4 c cocoa powder
2 cans large buttermilk biscuits (I used one can)
colored sprinkles
chocolate sprinkles
NOTE: My mom used to put the donuts in a paper sack full of powdered sugar and let us shake the bag. It was lots of fun!
1. Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees.
2. In a shallow bowl, stir together the cinnamon and sugar and set aside. In a small bowl whisk together 1 c of confectioners' sugar, 2T milk, and 1 t vanilla extract, set aside. This is the vanilla icing.
3. In another bowl whisk together 1 c confectioners' sugar, 1/4 c cocoa powder, and 3 T milk and set aside.
4. Lay out the biscuits on a cutting board and with a round cookie or biscuit cutter, cut out a hole from the center of each biscuit.
5. Fry them in the oil until golden and then flip with tongs to fry the other side. Toss in the donut holes when all the donuts are completed.
6. Drain on paper towels and then toss in cinnamon sugar or ice and decorate with sprinkles.
NOTE: The icing did not taste very good when it was wet but it was great when it dried on the donuts.
My mom used to make donuts from biscuits and I've been wanting to make them for awhile. Not too long ago I saw Paula make her version so of course I had to try hers. I have to say I don't notice any difference but I didn't use the peanut oil so that might change the flavor a little.
Peanut Oil for frying (I used vegetable oil)
1 t ground cinnamon
1/4 c sugar
Icings:
2 c confectioners' sugar, divided
5 T milk, divided
1 t vanilla extract
1/4 c cocoa powder
2 cans large buttermilk biscuits (I used one can)
colored sprinkles
chocolate sprinkles
NOTE: My mom used to put the donuts in a paper sack full of powdered sugar and let us shake the bag. It was lots of fun!
1. Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees.
2. In a shallow bowl, stir together the cinnamon and sugar and set aside. In a small bowl whisk together 1 c of confectioners' sugar, 2T milk, and 1 t vanilla extract, set aside. This is the vanilla icing.
3. In another bowl whisk together 1 c confectioners' sugar, 1/4 c cocoa powder, and 3 T milk and set aside.
4. Lay out the biscuits on a cutting board and with a round cookie or biscuit cutter, cut out a hole from the center of each biscuit.
5. Fry them in the oil until golden and then flip with tongs to fry the other side. Toss in the donut holes when all the donuts are completed.
6. Drain on paper towels and then toss in cinnamon sugar or ice and decorate with sprinkles.
NOTE: The icing did not taste very good when it was wet but it was great when it dried on the donuts.
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