Yogurt jell-o

Yogurt jell-o


1 small box sugar-free Jell-O (any flavor)
1 cup boiling water 
1 cup fat-free yogurt, vanilla or flavored

Mix Jell-O until dissolved. Add yogurt and stir until blended.

Serves 4 - 1/2 WW point per serving

Chocolate peanut butter fudge

Chocolate peanut butter fudge


Cooking spray 
1 (14 ounce) can fat-free sweetened condensed skim milk 
1 (12 ounce) package reduced fat semisweet chocolate chips 
1/3 cup reduced fat chunky peanut butter 
1 tablespoon light-colored corn syrup 
1 teaspoon vanilla extract

Line an 8-inch square baking pan with foil, and coat foil with cooking spray. Set aside.

Combine milk and next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla extract. Pour chocolate mixture into prepared pan, spreading evenly. Cover and chill at least 2 hours.

Lift foil from pan, and turn fudge out onto a cutting board. Cut into 36 squares.

Store between layers of wax paper in an airtight container in refrigerator.

Yield: 36 servings. - 2 points per serving

Snickers bar

Snickers bar

3/4 ounce oatmeal 
2 tablespoons Grape-Nuts cereal or raisins 
1 tablespoon peanut butter 
1 package unsweetened hot chocolate 
1 1/2 or 2 tablespoons water

Mix in bowl and shape into a bar and freeze an hour or more.

For WW this equals 1 bread, 1 fruit, 1 protein, 1 fat and 1 milk

Ice Cream Decadence

Ice Cream Decadence 


1 lb package Oreo cookies
1/2 gallon vanilla or butterpecan ice cream
1 stick butter, melted
8 oz hot fuge topping
8 oz caramel topping
1/2-3/4 Spanish peanuts

Set ice cream on counter to let melt a bit.

Crush oreos into crumbs. Pour butter over crumbs and mix together. Spread oreo/butter mixture into a 9x13 pan and pack down to form a crust. Pour 4 oz hot fudge and 4 oz caramel topping over crust. Sprinkle half of the peanuts evenly over toppings. Now, layer slightly melted ice cream over toppings and crust. Add remaining toppings and peanuts and chill in freezer for at least 4 hours.

To serve let it set on counter 10 minutes before serving so you can cut it easier.

Banana Almond Cake

Banana Almond Cake

1/2 cup (1/4 lb.) butter or margarine
1/2 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sliced almonds
3/4 cup granulated sugar
3 large eggs
2 teaspoons grated orange peel
1 1/4 cups mashed ripe banana
2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk

Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an
8-cup bundt pan; brush the butter over pan sides and bottom. Mix together the brown sugar, cinnamon, nutmeg, and almonds. Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter; set aside.

In a large bowl, beat remaining 1/4 cup butter with granulated sugar until
blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and
banana.

Mix all-purpose and whole-wheat flours, baking powder, soda, and salt. Add to banana mixture along with the buttermilk; stir until well blended.

Pour half the batter into prepared pan. Spoon remaining brown sugar mixture
evenly over top; cover with remaining batter.

Bake in a 350° oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert cake onto a serving plate. Serve the cake warm or cool.

Yield: Makes 12 servings

Starbucks® Pumpkin Scones

 Starbucks® Pumpkin Scones

2 Cups all-purpose flour

7 Tablespoons granulated sugar

1 Tablespoon baking powder

1/2 Teaspoon salt

1/2 Teaspoon ground cinnamon

1/2 Teaspoon ground nutmeg

1/4 Teaspoon ground cloves

1/4 Teaspoon ground ginger

1/2 Cup canned pumpkin

3 Tablespoons half and half

1 Large egg

6 Tablespoons cold butter

PLAIN GLAZE

1 Cup plus 1 tablespoon powdered sugar

2 Tablespoons whole milk

SPICED ICING

1 Cup plus 3 Tablspoons powdered sugar

2 Tablespoons whole milk

1/4 Teaspoon ground cinnamon

1/8 Teaspoon ground nutmeg

1 Pinch ground ginger

1 Pinch ground cloves

Preheat oven to 425°F.

Scones: Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.

In a separate bowl, whisk together pumpkin, half and half and egg.

Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor:

Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.

Fold wet ingredients into dry ingredients, then form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1- inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. cut those three slices diagonally so that you have 6 triangular slices of dough.

Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.

Plain Glaze: Combine ingredients in a medium bowl. Using an electric mixer on medium speed mix until smooth. Brush a coating of the glaze over the top of each cooled scone. Allow plain glaze to set up.

Spiced Icing: Combine ingredients in a cleam bowl. Using an electric mixer on medium speed. mix until smooth. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).

Makes 6 scones

kaci

BUTTERSCOTCH DROP SCONES

BUTTERSCOTCH DROP SCONES

1 cup all purpose flour

1 cup whole wheat pastry flour

1/3 cup packed brown sugar

1 tablespoon baking powder

3/4 teaspoon salt

8 tablespoons cold unsalted butter, diced

1 cup butterscotch chips

1/2 cup cream

1 large egg

Preheat oven to 400

In a medium bowl, whisk together flours, sugar, baking powder and salt. Toss in chilled butter - use a pastry cutter or your fingertips to rub the butter

into the flour mixture until it resembles coarse meal. Stir in chips.

In a small bowl, whisk together cream and egg. Mix enough of the cream mixture into dry ingredients until dough comes together in moist clumps - I used

it all and the dough had a nice consistency, you may need more or less cream. Drop dough by 1/4 cupfuls onto parchment lined baking sheets - leaving enough

room for them to expand.

Bake until golden and a toothpick placed into the centre comes out mostly clean - about about 20 minutes. Remove and place on a wire rack to cool slightly

- enjoy warm or at room temperature.

MAKES about 12 to 14 scones.

Parmesan Chicken

Parmesan Chicken


1/4 cup butter or margarine
3/4 cup crushed butter-flavored crackers
1/2 cup grated Parmesan cheese
1 Tablespoon dried minced onion
1 Tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 broiler-fryer chicken -- cut up

Melt butter in a 13x9x2" microwave-safe baking dish. In a shallow bowl,
combine the next six ingredients. Dredge chicken in butter, then in crumb
mixture. Place chicken in the baking dish, with sin side up and thick edges
toward the outside. Sprinkle with remaining crumb mixture. Microwave on high
20-25 minutes or until juices run clear and chicken is no longer pink,
rotating
dish occasionally.

Paprika Chicken

Paprika Chicken

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
paprika to taste

Preheat oven to 375 degrees F (190 degrees C).
In a lightly greased 9x13 inch baking dish, place chicken breasts side by
side. Sprinkle to taste with ground black pepper, garlic powder, poultry
seasoning, and then paprika. Bake in the preheated oven for 40 to 50
minutes, until chicken is no longer pink inside and the juices run clear.
Check often and add a little water if the chicken starts to stick to the
dish.

Country Style Chicken Kiev

Country Style Chicken Kiev

2/3 cup butter or margarine
1/2 cup dry bread crumbs
2 tbsp. parmesan cheese
1 tsp. basil leaves
1 tsp. oregano leaves
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 cup dry white wine or apple juice
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
2 whole chicken breasts, split (about 1 1/2 lb)

In heavy 2 qt saucepan, melt butter or margarine. 

Meanwhile, on piece of waxed paper, combine bread crumbs, parmesan cheese, basil, oregano, garlic powder and salt. 

Dip chicken breasts in melted butter, then roll in crumbs to coat.

Bake at 375 degrees for 1 hour or until golden brown.

While baking chicken: Add wine, green onion and fresh parsley to remaining butter from dipping chicken. When chicken is golden brown, pour mixture over and around chicken. Return to oven for 3 to 5 minutes until sauce is hot. Serve over rice.

Party Bake Chicken

Party Bake Chicken

1 env. Italian salad dressing mix
3 tbsp. butter or margarine
8 sm. chicken breast halves or 1 cut up chicken
2 cans cream of mushroom soup
2 (8 oz.) pkg. cream cheese
2/3 c. milk
2 cans mushrooms; optional

In large baking dish combine dressing mix with margarine or butter. Add
chicken. Bake 20 minutes at 350 degrees. Meanwhile, mix cream cheese
until
smooth, blend in soup, milk, and mushrooms. Remove chicken from oven and
spoon
mixture over chicken. Bake uncovered at 350 F degrees for 1 hour. Baste
with
sauce twice during cooking. Serve sauce with chicken over rice or noodles.

Norwegian Chicken Meatballs

Norwegian Chicken Meatballs


1 pound ground chicken
4 1/2 teaspoons cornstarch
1 large egg
2 1/4 cups chicken broth
1/4 teaspoon salt
1/2 teaspoon grated lemon peel
About 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill weed
1/4 pound gjetost cheese, cut into 1/4-inch dice
4 to 6 cups hot cooked egg noodles or rice

With a fork, stir chicken to mix well with 1 1/2 teaspoons cornstarch, egg, 1/4 cup broth, salt, grated lemon peel, and 1 tablespoon fresh dill (or 1 teaspoon dried).

Bring 2 cups broth to simmering in a 10- to 12-inch frying pan. As broth heats, drop level tablespoon portions of chicken into the liquid, keeping pieces slightly apart. Cover and simmer until meat is white in center (cut to test), 3 to 4 minutes.

With a slotted spoon, transfer chicken to a bowl. Mix remaining 1 tablespoon cornstarch with 2 tablespoons water until smooth, and whisk into broth. Turn heat to high, add cheese, and whisk until it melts.

Return chicken to sauce, mix gently, and heat for about 1 minute. Pour over
noodles in a bowl and sprinkle with remaining dill.

Yield: Makes 4 servings

Pizza Meatballs

Pizza Meatballs

1 lb. ground beef
1/2 cup bread crumbs
1/2 cup milk
2 tablespoons dry minced onion
1/2 teaspoon pepper
1 teaspoon garlic salt
4 oz. mozzarella cheese, cut into 12 cubes
2 12-15.5 oz. jars pizza sauce
3 tablespoons flour
2 tablespoons oil

Mix together beef, bread crumbs, milk, onion, salt and pepper. Shape into 12 large meatballs, with a cube of cheese inside each one. Seal well. On waxed paper, coat each meatball in flour. In 2 tablespoons oil, brown meatballs on all sides. Drain well. Add pizza sauce to pan, heat to boiling. Cover and simmer 12 minutes. 

Serve over spaghetti or rice.

Bacon Mushroom Swiss Meatloaf

Bacon Mushroom Swiss Meatloaf


12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half and half
6 ounces shredded Swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350. In a large skillet, cook bacon until crisp but
not burned. Remove with a slotted spoon to paper towels to drain and
cool. Remove all but a tablespoon of the bacon fat from the skillet
and saute the mushrooms and onions until tender. Allow to cool
slightly. In a large bowl, mix the beef, egg, and milk. Add the
mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese
and all but one tablespoons of the bacon bits. Add the corn flake
crumbs and mix well until blended. Shape into a loaf and place in a
large loaf pan. Bake at 350 for about an hour, or until cooked
through. Drain fat from the pan and sprinkle the reserved cheese and
bacon on top. Bake an additional 5 minutes, or until cheese is
bubbly. Allow to rest for 10 minutes before slicing. Yield: 4 to 6
servings.

BEEFY BISCUIT CUPS

BEEFY BISCUIT CUPS

1 lb ground beef
1 jar (14 ounces) spaghetti sauce
2 tubes (8 ounces each) large refrigerated biscuits
1 cup (4 ounces) shredded cheddar cheese

In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or
until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon
2 tablespoonfuls meat mixture into the center of each cup. Bake at 375 degrees for 15-17 minutes or
until golden brown. Sprinkle with cheese; bake 3 minutes longer or until cheese is melted. Yield: 8 servings.

CAVATINI

CAVATINI

3 cups assorted pasta (ribbons, wheels, elbow)
3 quarts water
1 lb. hamburger
1/2 lb. sausage
1/2 cup chopped celery
1/3 cup chopped peppers
1/3 cup mushrooms
1 can cream of mushroom soup
1 pt. can tomato sauce
1 cup mozzarella cheese
1 small can of pizza sauce
1/3 cup chopped pepperoni

Cook pasta; brown meat, onion and celery. Add pepperoni. Drain off fat. Combine pizza sauce, tomato sauce and mushroom soup. Add meat mixture and mix with drained pasta. Pour into 13x9x2 inch loaf pan. Top with mozzarella cheese. Bake at 350 until cheese is melted.

BEEF MACARONI CRUNCH

BEEF MACARONI CRUNCH

2 cup cooked macaroni
1 lb. ground beef
1 ( 10 oz.) can cream of mushroom soup
1 ( 14 oz.) can whole tomatoes
3/4 cup shredded cheddar cheese
1/4 cup chopped green pepper
3/4 tsp. salt
1 ( 3 oz.) can french fried onion

Prepare macaroni as directed and drain. Brown ground beef, drain. Combine all ingredients except for fried onions. Pour 1/2 mixture into casserole sprayed with Pam. Add 1/2 can of onions. Add remaining mixture. Cover and bake at 350 for 30 minutes. Top with remaining onions and bake 5 minutes.

Nacho Soup

Nacho Soup


Ingredients
2 16oz Cans of Refried Beans with equal parts Water
Round Tortilla Chips
Shredded Cheddar Cheese
Jalapeno Pepper slices
Step1
In a medium size soup pot or sauce pan combine both cans of refried
beans with the water over a med high heat 
and mix well until it is soup like consistency and bring the mixture to
a boil.
Step2
Ladle the hot soup equally into 4 bowls sprinkling shredded cheese over
the soup to melt.
Step3
Place 1 tortilla chip in the center of the soup with a dollop of sour
cream on top of the chip. Put several jalapeno 
slices around the tortilla chip and serve with a few more of the chips
on the side. Serves 4

CHICKEN CHILI LASAGNA

CHICKEN CHILI LASAGNA


2 packages (3 oz. - each) cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups (8 oz.) shredded Mexican-cheese blend, divided
2 garlic cloves, minced
3/4 tsp ground cumin, divided
1/2 tsp minced fresh cilantro or parsley
3 cups cubed cooked chicken
1/4 c butter or margarine
1/4 c all-purpose flour
1-1/2 c chicken broth
1 c (4 oz.) shredded Monterey Jack cheese
1 c (8 oz.) sour cream
1 can (4 oz.) chopped green chilies, drained
1/8 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
12 flour tortillas (6 inches), halved

In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 tsp cumin & cilantro. Stir in chicken; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper & remaining cumin. Spread 1/2 cup of the cheese sauce in a greased 13x9x2 baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken & cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. Cover and bake at 350 degrees for 30 minutes. Uncover;
bake 10 minutes longer or until heated through. Let stand 5
minutes before cutting. Yield: 12 servings.

Chicken Soup with a Kick

Chicken Soup with a Kick


2 cups chopped, cooked chicken breasts
7 cups water
1 16 oz. jar mild, medium or hot salsa
1 medium onion, chopped
2 chicken bouillon cubes
1 cup chopped carrots
1/2 cup chopped green bell pepper
1 cup chopped celery
chopped parsley to taste
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried basil
1/2 teaspoon Worcestershire sauce
2/3 cup dried barley, cooked

In a large stockpot, combine chicken, water, salsa, onion and bouillon cubes. Bring to a boil, reduce heat and simmer 1-1/2 hours, stirring occasionally.

Add remaining ingredients except barley and cook until vegetables are tender. Stir in cooked barley before serving.

Serves 6

Mushroom Bisque

Mushroom Bisque



soups/stews, bisque

2 tablespoons butter
1 pound mushrooms; very finely chopped
3 tablespoons onions; very finely chopped
2 tablespoons flour
4 cups chicken stock
3/4 cup white wine
1 bay leaf
1 pinch freshly-grated nutmeg
3 tablespoons cornstarch; dissolved in
3 tablespoons water
1 cup heavy cream; warmed
Salt; to taste
Freshly-ground white pepper; to taste
1 tablespoon chopped fresh parsley

In a medium-large saucepan place the butter and heat on medium until it has
melted. Add the mushrooms and onions and saute them for 3 to 5 minutes,
or until they are tender.
Sprinkle in the flour and stir it for 2 to 3 minutes, making certain that
no lumps are formed.
Add the chicken stock, white wine, bay leaf, and nutmeg. Bring the mixture
to a boil and then simmer it for 15 minutes. Remove the bay leaf.
Add the cornstarch-water mixture and stir it in well. Simmer the soup for
another 10 minutes.
Add the warmed heavy cream and stir it in. Season the soup with the salt
and white pepper. Garnish the soup with the chopped parsley.
This recipe yields 8 servings.

Source:
"Undocumented, but from the WWW"
S(Formatted for MC5):
"03-16-2000 by Joe Comiskey - jcomiskey@krypto. net"

- - - - - - - - - - - - - - - - - - -

Per serving: 188 Calories (kcal); 14g Total Fat; (74% calories from fat);
2g Protein; 9g Carbohydrate; 49mg Cholesterol; 1118mg Sodium
Food Exchanges: 1/2 Grain(Starch) ; 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 8 servings

CINCINNATI CHILI

CINCINNATI CHILI

1 1/2 lb lean ground beef
1 ( 29 oz can ) tomato sauce
1 ( 14 1/2 oz. can ) peeled whole tomatoes
Small onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 Tablespoon chili powder
1 Tablespoon white vinegar
1 toe garlic
3 bay leaves

 

Brown meat; cook onions with meat; drain grease. Place meat an onions in large pan or crock pot. Add rest of ingredients. Cook slowly 4 to 5 hours, covered. Remove bay leave and garlic before serving. Serve on a bed of spaghetti and top with crated cheddar cheese and oyster crackers. Add more chopped if desired.