Apple Walnut Squash

4 servings 15 points
You can sub I Can't Believe It's Not Butter, Light for the butter

1/4 c water
2 small acorn squash
1/4 c packed brown sugar
4 T butter, melted
3 T apple juice
1 1/2 t ground cinnamon
1/4 t salt
1 c toasted walnuts

1. 1. Pour water into SC.
2. 2. Cut squash in half through the middle. Remove seeds.
3. 3. Combine brown sugar, butter, apple juice, cinnamon, and salt in bowl.
4. 4. Spoon mixture into squash. Place in SC side by side.
5. 5. Cover. Cook on high 3-4 hours, or until squash is tender.
6. 6. Combine walnuts and chopped apple in bowl. Add spoonfuls to center of each squash half and mix lightly with sauce.

CP Orange Chicken

9 points
5 boneless, skinless chicken breasts
3/4 c orange marmalade
3/4 c BBQ sauce
2 T soy sauce

1. Cook chicken in CP on high 3 hours
2. Drain juices from CP
3. Mix sauces together
4. Pour over chicken and cook on high another 30 minutes (covered).

Angel Food Candy

I haven't made this yet, the reviews say it's delicious and easy to make.

1 c sugar
1 c dark corn syrup
1 T vinegar
1 T baking soda
--------------------------------------------
butter a 13x9x2 pan
1 lb. chocolate almond bark, melted

1. In a heavy saucepan, combine sugar, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves.
2. Cook without stirring until the temperature reaches 300 (hard crack stage). Do not overcook. Remove from heat & quickly stir in baking soda.
3. Pour into a buttered 13x9x2 bking pan. When cool, break into bite-sized pieces.
4. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store tightly covered.

Caramel Marshmallow Popcorn

1 pkg microwave popcorn, popped
1/2 c butter
1 c brown sugar
2 TBSP light corn syrup or honey
1/2 t vanilla
12 large marshmallows

1. Remove any unpopped kernels from popcorn.
2. Melt butter in a medium saucepan over low heat.
3. Add brown sugar, corn syrup, vanilla, and marshmallows
4. Turn heat to medium and stir until marshmallows are melted and mixture is smooth.
5. Pour over popcorn and stir in until popcorn is evenly coated.
6.  Store in airtight container.

Irish Cream Pie

by Betty Crocker

3/4 cup plus 2 tablespoons Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

1/4 cup finely chopped pecans or walnuts

2  tablespoons unsweetened baking cocoa 

• Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
• 2

  In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
• 3

  In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.

 

Pistachio Pudding Parfaits

by Taste of Home
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/2 cups whipped topping
1 package (3.4 ounces) instant pistachio pudding mix
10 pecan shortbread cookies, coarsely crushed

• In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped topping; set aside. Prepare pudding according to package directions; set aside.
• Spoon 1 tablespoon cookie crumbs into each of eight parfait glasses. Top with half of the pudding and whipped topping mixture. Repeat layers. Top with remaining cookie crumbs. Chill until serving.

Irish Cream Bars

by Betty Crocker

3/4 cup Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

2 tablespoons unsweetened baking cocoa

3/4 cup sour cream

1/2 cup granulated sugar

1/3 cup Irish cream liqueur

1 tablespoon Gold Medal™ all-purpose flour

1 teaspoon vanilla

1 egg

1/2 cup whipping (heavy) cream

Betty Crocker™ chocolate candy sprinkles, if desired 

• Heat oven to 350°F. In medium bowl, mix 3/4 cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes.
• 2

  In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire whisk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting. For bars, cut into 6 rows by 4 rows.
• 3

  In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium writing or star tip. Pipe dollop of cream onto each bar. Top with chocolate sprinkles. Store covered in refrigerator up to 48 hours.

 

Leprechaun Lime Drink

by Taste of Home
1 qt lime sherbet, softened
1/2 c thawed limeade concentrate
2 T sugar
2 cans (12 oz each) lemon-lime soda, chilled
1 to 2 cups ice, crushed
Lemon slices and lime spirals, optional
In a large bowl, beat the sherbet, limeade and sugar until blended. Stir in soda and ice. Pour into chilled glasses. Garnish with lemon slices and lime spirals if desired. Yields: 7 c

Steak with Black Bean and Avocado Salad

pg 153   4 points
1 (1 lb) boneless lean sirloin steak, trimmed (or flank, skirt, or T-bone)
1 t salt
3/4 t cracked black pepper
1 15.5 oz can black beans, drained and rinsed
1 c frozen corn kernels, thawed
12 grape tomatoes, quartered
1/2 avocado, pitted, peeled, and cut into 1/2" pieces
1 jalapeno, seeded and minced
2 T lime juice
2 t olive oil
3 T chopped fresh cilantro
lime wedges

1. Sprinkle steak with 3/4 t salt and the pepper. Spray ridged grill pan with nonstick spray and set over med-high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145 degrees, about 8 minutes. Transfer to cutting board and let stand about 5 minutes.
2. Meanwhile, to make salad, toss together beans, corn, tomatoes, avocado, jalapeno, lime juice, oil, cilantro, and remaining 1/4 t salt in serving bowl.
3. Cut steak into 12 slices and serve with salad. Serve with lime wedges.

Flank Steak Sandwiches with Spicy Mayo

Fresh Mex pg 150 6 points

3/4 t salt
3/4 t dried oregano
1/2 t ground cumin
1 lg yellow bell pepper, quartered
1 sm red onion, cut into 4 thick slices
1 (1 lb) flank steak,trimmed
2 T light mayonnaise
1 T minced chipotles en adobo
1 T chopped fresh cilantro
4 light hamburger buns, toasted {We used English Muffins}
1 beefsteak tomato, cut into 8 slices

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Stir together salt, oregano, and cumin in small cup. Combine bell pepper and onion in medium bowl and spray lightly with nonstick spray. Sprinkle vegetables with half of seasoning mixture. Sprinkle steak with remaining seasoning.
3. Place steak and vegetables on rack and grill, turning occasionally until vegetables are tender and instant read thermometer inserted into side of steak registers 145 degrees, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
4. Meanwhile, stir together mayo, chipotles, and cilantro in small bowl.
5. Cut steak across grain into thin slices. Cut pepper into thin strip and separate onion into rings.
6. Spread mayo mixture evenly on bottom of buns. Top evenly with tomatoes, steak, peppers, and onions.

In my opinion: Delicious! We loved these.

Grilled Chicken with Roasted-Corn Salad

Fresh Mex pg 85 1 point

2 c fresh or thawed frozen corn kernels
1 red bell pepper, diced
1 tomato, diced
2 scallions, thinly sliced
1 jalapeno, seeded and minced
2 T lime juice
2 T chopped fresh cilantro
3/4 t salt
4 5-oz skinless boneless chicken breasts
1/4 t black pepper
1/8 t cayenne
2 t canola oil
lime wedges

1. Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray.
2. Pat corn dry with paper towels. Spread corn on baking sheet and roast, stirring twice, until lightly browned, about 20 minutes. Transfer to medium owl and let cool slightly.
3. Add bell pepper, tomato, scallions, jalapeno, lime juice, cilantro, and 1/4 t salt to corn and stir to combine.
4. Meanwhile, sprinkle chicken with black pepper, cayenne, and remaining 1/2 t salt. Brush large ridged pan with oil and set over medium heat. Add chicken to pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with corn salad and lime wedges.

In my opinion: Delicious! Use leftover corn salad the next day over fish.

Chicken with Tomatillo-Cilantro Salsa

Fresh Mex pg 82 1 point
I bet you could also grill

3/4 lb tomatillos, husked and rinsed
2 T chopped fresh cilantro
1 1/2 T lime juice
1/2 T honey
1 t minced chipotles en adobo
1 small garlic clove, chopped
1/8 t plus 1/2 t salt
4 5-oz skinless boneless chicken breasts
1/2 t ground cumin
1/2 t chili powder
2 t canola oil

{for company;tortilla ships} points not included

1. Spray broiler rack with nonstick spray. Preheat broiler.
2. To make salsa, place tomatillos on broiler rack and broil, turning occasionally, until softened and lightly charred, 6-8 minutes. Transfer to food processor or blender. Add cilantro, lime juice, honey, chipotles en adobo, garlic, and 1/8 t salt and pulse until smooth. Transfer salsa to small bowl and set aside.
3. Sprinkle chicken with remaining 1/2 t salt, cumin, and chili powder. Heat oil in large nonstick skillet and set over medium heat. Add chicken and cook, turning once, until browned and no longer pink in center, 6-8 minutes.
4. Divide salsa evenly among 4 plates; top with chicken.

We LOVE this recipe.
You can serve with grilled vegetables or a salad.

Chicken with Tomatillo Sauce

Fresh Mex pg 88

1Tbsp canola oil

¹⁄₂ small, chopped uncooked onion(s)

¹⁄₂item(s serrano chile(s)), or jalapeño chile pepper, seeded and chopped

1 medium clove(s), chopped garlic clove(s)

2Tbsp, toasted green pumpkin seeds (pepitas)

¹⁄₄pound(s) tomatillo, husked, rinsed, and chopped (about 5 medium tomatillos)

1small, halved, pitted, peeled, and cut into chunks California (Hass) avocado

1Tbsp, chopped fresh cilantro

1tsp table salt

1spray(s) cooking spray

30oz, 6 (5-ounce) chicken breasts uncooked boneless skinless chicken breast

1 ¹⁄₂ tsp ground cumin

¹⁄₄ tsp, freshly ground black pepper

Instructions

1. Heat oil in medium skillet over medium-high heat. Add onion and serrano and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
2.  Pulse pepitas in food processor until finely ground; transfer to small bowl. Add tomatillos and avocado to food processor and puree. Add ground pepitas, the cilantro, onion mixture, and 1/4 teaspoon salt to food processor and pulse until blended.
3.  Spray stovetop grill pan with nonstick spray and set over medium-high heat. Sprinkle chicken with cumin, remaining 3/4 teaspoon salt, and the pepper. Place chicken in pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with sauce.
4. Serving size: (1 chicken breast and 1/4 cup sauce)
   
   This was easy to make and tasted good. Even my husband liked it and he doesn't like avocado or onion! 

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