Tuesday, March 31, 2009

Over-Loaded Potatoes

I love potatoes, and when they're on sale - it's an inexpensive way to feed a crowd! Here, I've combined a staple for me, hashbrowns, with some cheese and veggies for a entree-style dish, that can also be served as a side dish. Enjoy!

5 lbs. potatoes, cooked with skins on
3 cloves garlic, crushed
2 T. olive oil
1/2 small red onion, finely diced
1 medium red bell pepper, julienned
8 oz. mushrooms, sliced thin
salt & pepper, to taste
1 1/2 C. shredded cheese, cheddar or your favorite blend

Peel and shred potatoes. In large skillet, add oil, garlic, and onion. Once hot, add potatoes, mushrooms, and bell pepper. Add salt and pepper. Cook until potatoes are browned on each side. Top with shredded cheese.

Serve with sour cream, salsa, or your favorite condiment.
Serves (entree): 4-5
Serves (side dish): 8

Monday, March 30, 2009

Simple Ranch Dip

2 teaspoons salt
2 teaspoons garlic powder
3 Tablespoons onion flakes
2 teaspoons pepper
2 teaspoons sugar
2 and 1/2 teaspoons paprika
2 and 1/2 teaspoons parsley flakes

Mix and store in a small Ziplock bag.

For recipes calling for a packet of Ranch Dressing: Two Tablespoons = one seasoning packet

To make dip, combine 1 tablespoon mix with 1 cup sour cream. Blend well. Refrigerate 1 hour before serving with vegetables.

A big thanks to Lisa B over at Living Easy for this recipe.

For variations on dip:
Add 2-3 pieces of bacon crumbled for a bacon ranch
Add 2-3 T. diced red bell pepper, 1 clove of minced garlic for a house ranch
Add 2 T. finely minced red onion and 1/4 tsp. cumin for a smoky onion ranch

Saturday, March 28, 2009

Mary's Sugar Cookies

This recipe my mom used to make, especially for kid friendly holidays like Valentines and Halloween, and they were a Christmas staple in our house. The recipe adapts well to being frosted (yum) or dyed different colors using food coloring. The dough will be sticky, so the 2-3 hour refrigeration is a must. This dough can also be chilled/frozen for 3-4 weeks before using.


1 1/2 C. powdered sugar
1 C. butter or margarine
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar

In large bowl, cream together sugar and butter. Add egg and extracts, mix thoroughly. Stir dry ingredients togther is separate bowl, the blen in to the sugar/butter mixture. Refrigerate 2-3 hours, or til dough is firm.

Heat oven to 375.

Divide dough in half and roll to 1/4" thickness on a lightly floured surface. Cut with cookie cutter. Sprinkle with colored sugars, sprinkles, etc.

Place on a lightly greased cookie sheet. Bake 7-8 minutes or til edges are just lightly golden.

Yield = 5 dozen (2 - 2 1/2 cookies)

Wednesday, March 25, 2009

Breakfast Bites

I simply adore breakfast sammies. I don't know if it's the bagel/biscuit/muffin they are served on, but nothing gets me more egg-cited (the pun was just leaping out of me) than a good, flavorful breakfast sammie.

While, I'm game to use an English muffin for my "bread", I tend to want something with a little more flavor and flair. What I've discovered is using the recipe for Cheddar Bay Biscuits is a great base, and an easy recipe to make a bunch of tasty biscuits. I tend to edit out the garlic in this recipe if I intend to use it as a building block for breakfast, or use the garlic and remember to brush my teeth afterwards.

Without any further ado, I bring you breakfast on a biscuit:

4 eggs, minus 1-2 yolks, lightly scrambled with 1 T. milk
1/8 C. shredded cheese
8 slices of thin sliced ham or 4 cooked sausage patties, lightly salt & peppered
4 Cheddar Bay Biscuits
butter spray

In medium skillet, spray lightly with cooking spray. Add egg and cheese with salt & pepper to taste. Cook til firm.
Spray biscuit with butter and top with egg and ham/sausage.

Yield: 4 sammies

Tuesday, March 24, 2009

Hashbrowned Potatoes

I love to re-purpose leftovers - and leftover baked potatoes are certainly no exception. Any leftover, skin-on potato is a huge time saver for this recipe. If you just have some small or odd shaped potatoes and don't know what to do with them - they'll work just fine here, too!

3 lbs. potatoes ($.65)
2 T. margarine ($.15)
salt & pepper to taste ($.10)

Cook the potatoes, skin-on, either by baking or boiling. Peel and shred potatoes. In a large skillet, melt margarine and add shredded potatoes. Salt & pepper to taste. Cook over a medium-high heat, turning every 5-7 minutes til potatoes are golden brown.

Serves well with breakfast, lunch, or dinner. To dress up this dish, simply top with cheese, crumbled bacon, and green onion.

For Potatoes O'Brien - simply cube potatoes instead of shredding, and add 1/4 medium onion (chopped) to the skillet.

Yield: 6 servings
Cost: $.90
Cost per serving: $.15

Yankee Pot Roast

A classic my mother made growing up, there is nothing I have changed in her recipe - it just wouldn't be the same!

3-4 lbs. beef chuck roast (the cheaper the cut of meat, the better this dish is!)
2 cloves garlic, slivered
3 envelopes french onion soup mix
Salt & pepper to taste
5-7 medium potatoes, peeled & quartered
1 lb. carrots, cut in half, then quartered

Pierce the beef roast with paring knife and insert garlic slivers into the openings. Do this throughout the meat.

Add meat, soup mix, salt & pepper to a crockpot. Fill with water 1/2 up the side of meat. Cook on low for 6-8 hours. Add potatoes and carrots for last hour of cooking.

To serve with gravy, add 2 T. each margarine and flour to a hot skillet, stir til thickened. Add in desired amount of au jus from the meat, continue stirring over medium-high heat until gravy reaches your desired thickness. Season with salt, pepper, and garlic powder/garlic juice.

Yield: 8-10 servings

Spinach Salad

For any salad lovers out there, this is my favorite go-to salad for entertaining, it's dark, colorful, rich, and sooo yummy. I love these flavors together!

10 oz. fresh baby spinach, chopped into bite-sized pieces
1 palmful sundried tomatoes
1/3 C. shredded carrot (optional)
1/3 C. shredded sharp cheddar cheese
1/4 head of purple cabbage, sliced very thin
1/4 C. parmesan
1/4 C. diced cooked chicken or ham (optional)

Toss spinach, sundried tomatoes, carrot, cheddar, and cabbage together. Top with parmesan and chicken/ham. Serve with assortment of dressings (I recommend raspberry vinagrette, Light Ranch, Italian, and Thousand Island) and bowl of parmesan garlic croutons.

Yield: 10-12 servings

Monday, March 23, 2009

Chicken Hash

I love this lighter twist on a classic homestyle favorite I've been making for years. Using leftover cooked potatoes and cooked meat, this is a great way to repurpose leftovers. Traditionally this is made with pork or even leftover Thanksgiving Turkey, but with chicken, this dish is lighter - a great meal to ring in spring!

1/2 medium onion, chopped fine - if desired
2 envelopes chicken gravy
1 1/4 lbs. cooked chicken
6 large potatoes, cooked
1/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper

Lightly sautee onion in medium pot with cooking spray. When translucent, prepare gravy mix as directed is the pot with the onions, cube potatoes and chicken to 1" cubes. Once gravy is completed, add all remaining ingredients. Serve with toast and fresh fruit.

Ham & Potato Casserole

2 boxes potatoes au gratin - prepared as directed
1 lb. ham steak (those freebies from Target are perfect for this), diced
1/2 C. sour cream
1/4 medium red bell pepper, if desired
2/3 C. shredded cheese, any blend
1/4 C. parmesan
1/2 tsp. toasted onion

In oven, prepare the au gratin potatoes as directed. Stir in ham, sour cream, and pepper, top with remaining ingredients. Bake an additional 5-7 minutes or til cheese is melted.

Serve with brown and serve rolls and salad.

Yield: 6-8 servings

Steak Biscuits

My friend, Joyce, reminded me of how much I love these sammies! They serve well for breakfast as well as lunch or dinner - and since this is a lean cut of meat, marinate for at least 48 hours.

2-3 lbs. London Broil
6 cloves of garlic, peeled and cut into slivers
2 tsp. salt
1 tsp. black pepper
1 tsp. onion powder
1 C. worcestershire sauce
1/4 C. soy sauce

Pierce the London Broil with a sharp paring knife, insert slivered garlic into openings. Do this thoroughout the meat, until the garlic is gone. Rub with salt, black pepper, and onion salt. Marinate 48-72 hours in worchestershire and soy sauce.

Over medium heat on grill or on broil setting for the oven, cook until center has your desired doneness. The edges will cook more quickly than the center, so if so people prefer medium rare and others prefer well done, this meat is the perfect compliment!

Once meat is cooked to desired doneness, let rest 15 minutes before slicing.
Serve over biscuits, top with cheese, if desired.
Serves: 6-10

Garlic Beef & Mushroom Stroganoff

2 tablespoons vegetable oil
2-3 cloves garlic, minced
1 1/2 pounds beef stew meat, cubed
1/4 cup all-purpose flour for coating
8 oz. white button mushrooms, quartered
2 (10.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups water
3 cubes beef bouillon
1 cup sour cream
1 (12-16 ounce) pkg. egg noodles, cooked as directed


Heat oil in a large skillet over medium high heat. Roll the beef in garlic and flour and saute in the hot oil until well browned, about 5 minutes.

Transfer the meat to the slow cooker and top with the soup, water and bouillon.

Cook on high setting for 6-8 hours. Stir in the sour cream during the last 30 minutes.

Cook the egg noodles according to package directions. Serve the meat over the noodles.

Sunday, March 22, 2009

Beef & Rice Casserole

I love to build meals around pantry staples and rice mixes are exactly that for me - a staple. When you're short on time, this meal is a great time saver - and doubles as amazing filler for a burrito, too. This is also a great way to use leftover browned, ground turkey or beef and make it stretch to feed a family.

1 box beef flavored rice mix
1/2 lb. ground turkey (or beef)
1/4 medium red or orange bell pepper, chopped fine
1 T. dry minced onion
1-2 cloves garlic, crushed (or 1 T. minced)
1 tsp. each chili powder & cumin
3/4 C. shredded cheese, cheddar or Mexican blend
1 bunch green onions, chopped fine (if desired)

In covered skillet, prepare beef rice mix as directed, substituting cooking spray for the oil/butter required in the recipe. As rice simmers, in separate skillet brown the ground turkey (or beef) with bell pepper and spices. Once rice is finished cooking, stir in ground turkey/beef mixture.

Top with shredded cheese, green onion (if desired).

Serve with tortillas, shredded lettuce, and salsa.
Yield: 4-6 servings

Saturday, March 21, 2009

Better Than Sex Cake

Maybe it's just the name, but this recipe is a sure winner. Don't forget to check out the variations on this one - I love the strawberry, too!

1 box lemon cake mix, mixed as directed on box
1 large can crushed pineapple, drained
8 oz. fat free cream cheese
4 C. milk, divided, 1% or fatfree
2 pkgs. instant lemon pudding mix
12 oz. whipped topping, light
1 1/2 C. walnuts or pecans, chopped (if desired)

Heat oven to temperature called for on cake mix box. Grease the bottom of 2 13x9" baking dishes. Pour half of the cake batter into each pan and bake as directed, cake is done when it's golden on top.
Cool completely. Spread pineapple evenly over each cake.
Mix until smooth cream cheese and 1 C. milk. Add remaining milk and pudding, beat well. Pour over cakes, top with whipped topping and chopped nuts.
Refrigerate immediately.

Serves: 24-30

For a fresh variation, try:
vanilla for the lemon cake mix and pudding, and replace pineapple with berries (strawberry and raspberry work well). Top with shredded coconut, if desired.

For a chocolate lovers delight, replace lemon with chocolate and pineapple with strawberry. Top with chocolate shavings, if desired.

For a hearty autumn variation, try:
butter pecan cake mix for the lemon, vanilla pudding for the lemon, and apple pie filling instead of pineapple. Dust whipped topping with cinnamon or nutmeg.

Friday, March 20, 2009

Creamy Potatoes Au Gratin

This recipe looks far fancier, and more time consuming than it is. We're getting a huge boost from Betty Crocker, but the rich flavors you get to take all the credit for!

2 boxes Betty Crocker Potatoes Au Gratin
1 C. sour cream
1/4 tsp. toasted onion
3-4 slices turkey bacon, cooked crispy, and crumbled
1 C. shredded cheese, monterey jack or your favorite cheese blend

Prepared potatoes as directed on the box. Stir in sour cream, half of the crumbled turkey bacon, and toasted onion. Top with cheese and remaining turkey bacon.
Bake additional 5-7 minutes or til cheese is melted.

Yield: 8-12 servings

Variations:
If you don't have turkey bacon, add 1/2 lb. diced smoked sausage, diced cooked ham, or 3/4 lb. ground turkey to the potatoes and serve as a main course along with salad and French bread.

Baked Bean Casserole - Sweet Cajun Style

A friendly warning: This recipes yields enough to feed a small village. The good news, it quickly becomes a crowd favorite. My mother-in-law asked me to bring this for nearly every family BBQ last summer!

7lbs. (7-8 lbs. is usually good for one BBQ) pork n beans or vegetarian baked beans
1/2 medium onion, finely chopped
6 oz. turkey bacon, divided
1/3 C. brown sugar, packed
1/4 C. molasses
1-2 T. Tabasco sauce
1/4 C. worchester sauce
2 T. ground dry mustard
1 tsp. toasted onion

Heat oven to 350.

In medium skillet, fry 6-7 slices of turkey bacon with finely chopped onion.

In 13x9" baking dish, combine all ingredients except raw turkey bacon. Cut raw turkey bacon into 1" strips, top with cut turkey bacon. Bake for one hour or until bacon is fully cooked.

Yield: 12-16 servings

Peppery Chicken Enchiladas

1 T. olive oil
1 1/4 lbs. boneless skinless chicken, cut into thin strips
2-3 T. flour
2 1/2 tsp. black pepper
1 tsp. cumin
2-3 cloves garlic, finely chopped (or 2 tsp. minced)
1 medium orange bell pepper, finely chopped
1/4 medium onion, finely chopped
8 oz. fresh mushrooms, finely chopped, optional
1 C. salsa
12 corn tortillas, warmed (in microwave, until flexible)
1 can (10-16 oz.) enchilada sauce
8 oz. shredded cheese, cheddar or mexican blend

Dredge chicken in flour, cumin, and black pepper. In large skillet, over medium-high heat add oil. Add seasoned chicken, garlic, pepper, onion, and mushroom. Cook until juices run clear on chicken and veggies are tender. Using two forks, shred chicken, stir in salsa, mix well.

Heat oven to 400. Line a 13x9" baking dish with aluminum foil (for easier cleanup) and spray generously with cooking spray.

Dip warmed tortillas in enchilada sauce, coating well. Place a serving-spoon sized amount of chicken mixture into each tortilla, roll tightly. Lay in prepared baking dish, with the seam side down. Repeat until all tortillas have been filled. Top with cheese.

Thursday, March 19, 2009

Chicken Mushroom Stir-Fry

1.5 lbs. chicken, boneless, skinless, cut into 2" cubes
1/2 C. soy sauce
1 chicken bouillion cube
1 tsp. each cumin, garlic, toasted onion
1/2 tsp. chili powder
1 T. dry minced onion
3/4 C. Teriyaki
1 lb. mushrooms, white button or cremini, quartered
2 medium peppers, red, yellow, or orange - julienned
1/2 C. green onion
1 can (12-16 oz.) pineapple rings, optional

In large bowl, mix well all ingredients except mushrooms, peppers, and green onion.

Add a generous amount of cooking spray to a large, nonstick skillet and add in seasoned chicken. Add mushrooms. Cook over medium-high heat til juices run clear from the chicken and mushrooms are tender.

In separate pan, over high heat, cook drained pineapple rings for 2-3 minutes per side. Serve over chicken and mushroom stirfry. Top with green onion

Cumin-Pepper Pasta Sauce with Smoked Sausage

For anyone out there that likes a little more zip to their pasta, this is a great sauce for you. The cumin keeps it smoky and the pepper addds a hint of zing.

2 14 oz. cans Italian-styled diced tomato
1 can (8 oz.) tomato sauce
2 (6 oz.) cans tomato paste
1 C. light sour cream
1 can (10 oz.) cream of mushrooms soup
2 beef bouillion cubes
2 tsp. each cumin and chili powder
1 tsp. oregano
1 tsp. black pepper
1/2 tsp. basil
3-4 cloves of garlic, minced
2 T. dry minced onion
1 medium red bell pepper, finely chopped
1/4 medium orange bell pepper, finely chopped
8 oz. fresh mushrooms, sliced thin
1/2 lb. smoked sausage, chopped fine
1/2 C. shredded mozzarella
1/4 C. parmesan
1/2 tsp. Tabasco (optional)

Add all ingredients to a crockpot, cook on low for 3-5 hours.
Serve over spaghetti noodles, with or without meatballs.

Serves: 8-10

Tuesday, March 17, 2009

White Chocolate Spice Oatmeal Cookies

This is a flavorful twist on the oatmeal cookie classic. I love to pair thsi with flavored or iced tea - it's a great treat for kids and adults alike.

1/2 cup softened margarine
1/2 C. unsweetened applesauce
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon almond
1 teaspoon rum extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 tsp. nutmeg
1 tsp. ginger
2 1/2 cups rolled oats
1 1/4 C. white chocolate chips
1/2 C. almonds, sliced (optional)


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, rum and almond extract.

In a separate bowl, combine the flour, baking powder, pumpkin pie spice, and ginger; stir flour mixture into the sugar mixture. Add the rolled oats, chips, and almonds and mix thoroughly. Using a soup spoon, drop rounded scoops of dough onto the prepared cookie sheet.

Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Lemon Pepper Chicken Strips

One thing I love, love, love about chicken strips? Super versatile! I like Cajun, Honey Mustard, BBQ, and Ranch - but sometimes - you need Sweet Asian Sesame or Lemon Pepper. One marinade experiment and voila - a new favorite for the family!

1 1/2 lbs. boneless skinless chicken (breast or thighs), cut into strips
3 tsp. lemon pepper seasoning
1/2 tsp. cumin
1 tsp. black pepper
3/4 C. lemon pepper marinade
1 T. olive oil

Combine seasonings in ziplock bag, dredge chicken throroughly. Pour in marinade and let set 24-48 hours.

In large skillet over medium high heat, add olive oil. Drain excess marinade from chicken and add chicken strips to skillet. Cook 3-5 minutes on each side, til lightly golden brown on outside and juices run clear.

Yield: 4-6 servings

St. Pattys Day Mint Chocolate Brownies

1 pkg. chocolate cake mix
2 eggs
1/4 C. brown sugar
1/4 C. flour
1/4 C. milk
1/3 C. unsweetened applesauce (or margarine)
1 tsp. mint extract
1 C. mint chips (or chopped Andes Mints)
1/2 C. dark chocolate chunks
Green sugar sprinkles (optional)

Preheat oven to 375.
Grease a 13x9" baking dish.
Mix well ingredients except chips and chocolate. Stir in mint chips & chocolate chunks. Spread evenly into prepared baking dish. Top with green sprinkles (if desired).
Bake for 25-28 minutes. Cool and cut.
Yield = 24 bars.

Monday, March 16, 2009

Cheddar-Jack Mac

1 lb. elbow macaroni
2 C. milk (fat free or 1%)
4 T. margarine
4 T. flour
1 tsp. garlic
1/2 tsp. pepper (white pepper, preferrably)
1 tsp. salt
6 oz. shredded cheddar cheese
3 oz. each monterey jack cheese, shredded & pepper jack cheese, shredded

Cook pasta according to directions on the box.

In large saucepan, melt margarine over medium-low heat, add flour stirring til well-combined. Slowly pour in milk while whisking to combine. Heat to a simmer, constantly stirring. Once mixture has thickened (about 6-9 minutes), stir in spices and cheese, mix well. Stir in macaroni.

Yield 4-6 servings

Friday, March 13, 2009

Garlic Mushroom Bread "Pizza"

This idea was inspired by a 30 Minute Meal by Rachael Ray. I love to serve this as an appetizer to a small crowd or as a simple dinner for 2, paired with a garden salad and some white zinfandel.

1 loaf French bread, cut lengthwise
4 cloves garlic, crushed or chopped fine
2 T. margarine, melted
1 T. olive oil
3/4 C. Alfredo sauce, light preferably
8 oz. cremini mushrooms (baby bellas), sliced thin
8 oz. white button mushrooms, sliced thin
6 oz. mozzarella cheese. shredded
3 oz. monterey jack cheese, shredded
1/4 C. parmesan
1 tsp. basil
1/2 tsp. parsley

Heat oven to 400.

Combine melted margarine, olive oil, and garlic. Brush over cut side of bread. Grill for 3-5 minutes (or til lightly golden. Remove from griddle, cover with Alfredo sauce. Evenly layer 1/2 of the mushrooms, 1/2 the shredded cheese, then remaining mushrooms, and shredded cheese. Top with remaining ingredients.
Bake 10-15 minutes, or til cheese in melted and mushrooms are tender.

Serves: 2 (dinner)
Serves 6 (appetizer)

Variations, swap out mushrooms for:
Make this a veggie lovers by using half the amount of mushrooms, 1/4 medium onion (thin sliced), 1 red or orange bell pepper (thin sliced), and 4 oz. black olives, sliced.

For the meat lovers, this is screaming for 4 oz. sliced pepperoni, 1/4 lb. Italian pork sausage (cooked, drained, and crumbled), and 4 slices of turkey bacon (cooked and crumbled). Top with Chicago Deep Dish Pizza Spice. (Layer in meats as you would have mushrooms).

Pizza Blanco style: 1/3 lb. grilled chicken (cut into thin strips), Vidalia onion (1/4 medium sliced thin), and 2 oz. oyster mushrooms, sliced thin.

Any type of pizza you like can be a great variation on this recipe.

Wednesday, March 11, 2009

Hearty Autumn Cookies

1 pkg. carrot cake mix
1/3 C. milk
1 egg
1/2 tsp. cinnamon, any variety
1 tsp. apple pie spice (or pumpkin pie spice)
1/4 C. margarine, softened
1 tsp. butter extract
1 tsp. rum extract
1/2 C. walnuts or pecans, chopped
1/2 C. each golden and regular raisins
* 1 medium apple, peeled, cored, and finely chopped, optional*

Preheat oven to 350.
Grease cookie sheet(s).
Combine cake mix, egg, milk, extracts, spices, and margarine til well blended. Stir in chopped nuts and fruit. Drop by rounded spoonful onto prepared cookie sheet.

Bake for 10-12 minutes.
Yield - 4 dozen

*This will make for a softer cookie*

Buttery Pecan Gems

1 pkg. butter pecan cake mix
1/3 C. milk
1 egg
1/2 tsp. nutmeg
1/4 C. margarine, softened
1 tsp. butter extract
1/2 tsp. vanilla nut extract
1 C. pecans, chopped
30-40 pecan halves, optional

Preheat oven to 350.
Grease cookie sheet(s).
Combine cake mix, egg, milk, extracts, nutmeg, and margarine til well blended. Stir in chopped nuts. Drop by rounded spoonful onto prepared cookie sheet.
*optional - top with pecan half in center of cookie, if desired*
Bake for 10-12 minutes.
Yield - 3-4 dozen

Amy's Amazing Apple Crisp

I called my sister for this recipe when I needed to clear out some soft apples from the fridge. This is a great way to use apples that are past their "snacking" prime. Great taste, no waste!

12 medium apples, peeled and cored
1 C. each oats and flour
1 1/2 C. brown sugar
1 1/4 C. margarine, softened
1 1/2 tsp. nutmeg
1/4 tsp. ginger
1 tsp. each Saigon & Makara cinnamon
1 tsp. ground cinnamon (generic stuff)

Heat the oven to 375.
Grease a 13x9" baking dish.

Slice apples thin and layer evenly in bottom of pan. Combine all remaining ingredients, mix well, and sprinkle evenly over apples.

Bake 30 minutes or til apples are tender.
Serve hot.
Yield: 8-10 servings.

Serves well with English muffins for a tasty breakfast treat or topped with ice cream for a decadent dessert.

Tuesday, March 10, 2009

Makara Brownies

1 pkg. dark chocolate cake mix
1 tsp. Makara cinnamon
½ C. brown sugar
¼ C. unsweetened applesauce
¼ C. pineapple juice or pineapple juice blend
2 eggs, minus one yolk
1 tsp. cinnamon extract
1/8 tsp. coconut extract
½ C. pecans or walnuts, chopped

Preheat oven to 375. Grease a 13x9” pan.
Mix well all but last 2 ingredients. Stir in final ingredients.
Spread evenly in pan, top with additional nuts (if desired).
Bake 23-26 minutes.
Cool completely and cut.
Yield = 36 bars

Apple Pie Filling

Ever wonder what to do with apples that have done soft? Ever get a batch of apples that was a bit too tart for your taste buds? Ever gone apple picking and noticed the apples weren't as presentable as you'd like? Here's is what you do. You'll never need to buy apple pie filling again!

Apples
Flour
Cinnamon
Nutmeg

Instructions:
Peeled and core apples. Slice thinly.
For every pound of apples, use 1 T. flour, 1/2 tsp. cinnamon, 1/8 tsp. nutmeg.
Place flour and spice mixture into a quart sized resealable bag, shake to combine. Add apples and shake til apples are well coated. Freeze seasoned apples, thaw when needed for apple pies, apple crisp, or as a topping for ice cream.
1 quart sized bag = filling for 9" pie or 8x8 pan apple crisp.
2 quart sized bags = filling for 10" pie or filling for 9x13" pan apple crisp.

Hearty Cranberry Rum Cookies

1/2 cup softened margarine
1/2 C. unsweetened applesauce
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon orange extract
1 teaspoon rum extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 tsp. ginger
2 1/2 cups rolled oats
1/2 cup chopped walnuts
1 cup dried cranberries


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, rum and orange extract.

In a separate bowl, combine the flour, baking powder, pumpkin pie spice, and ginger; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts, and cranberries and mix thoroughly. Using a soup spoon, drop rounded scoops of dough onto the prepared cookie sheet.

Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Savory Herb Roasted Chicken

1 whole chicken, skin on, cleaned
1 tsp. each garlic salt and cumin
1/2 tsp. each paprika and oregano
2 tsp. toasted onion
3 cloves of garlic, whole, peeled
1-2 boxes chicken flavored rice, prepared aoocrding to the package directions.

Heat oven to 350.
After cleaning chicken and removing excess fat, pat dry and rub with combines dry seasonings. Rub with garlic cloves, sprinkle with remaining seasonings and stuff with rice.

Place chicken (breast side up) in large roasting pan, tie or tacked down drumsticks. Roast one hour, baste. Continue to roast until internal temperature has reached 180 degrees (by meat thermometer) - approximate 30-40 minutes. Baste again, and remove from oven. Allow meat to rest 10-15 minutes before carving.

Monday, March 9, 2009

Spanish Rice

A staple in many of my meal plans and menus, this quick, easy, versatile side dish is a must in my familia.

cooking spray
2 C. white long grain rice
6 chicken bouillion cubes
4 C. hot water
1 can (6 oz.) tomato sauce
1 T. dry minced onion

Spray large covered skillet generously with cooking spray.
Over medium-high heat add rice and toast til rice is opaque and just starting to brown.
While rice is toasting, add chicken bouillion and onion to hot water (4 C.). Once rice starts to brown, add chicken bouillion liquid. Stir in tomato sauce. Cook on high to a rolling boil, stirring occasionally.
Once it comes to a boil, stir, reduce heat to a simmer, cover. Cook ( without stirring) for 15-18 minutes or til rice is the right consistency for you.

Yields: 8-12 servings.

Peanut Butter Chip Chocolate Cookies

1 stick margarine, softened
1/2 C. unsweetened applesauce
1 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 C. peanut butter chips

Preheat oven to 375°F.

Beat margarine, applesauce, granulated sugar, brown sugar, and vanilla in large bowl until creamy. Add eggs; beat well.

Stir together flour, cocoa and baking soda; gradually add to sugar/margarine mixture, beating until well blended. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Yield: 4 dozen cookies

Chocolate Toffee Crunch Cookies

1 stick margarine, softened
1/2 C. unsweetened applesauce
1 C. granulated sugar
3/4 cup packed brown sugar
2 tsp. almond extract
2 eggs
2 1/4 cups all-purpose flour
1/2 C cocoa powder
1 tsp. baking soda
1 C. milk chocolate toffee pieces
1/2 C. chocolate chips (semisweet) optional

Preheat oven to 375°F.

Beat margarine, applesauce, granulated sugar, brown sugar, and almond extract in large bowl until creamy. Add eggs; beat well.

Stir together flour, cocoa and baking soda; gradually add to sugar/margarine mixture, beating until well blended. Stir in toffee pieces. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Yield: 4 dozen cookies

Dark Chocolate Cinnamon Cookies

1 stick margarine, softened
1/2 C. unsweetened applesauce
1 cup granulated sugar
3/4 cup packed dark brown sugar
1 T. honey
2 teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp. cinnamon, any
1 teaspoon baking soda
1 C. dark chocolate pieces, chopped

Directions:
Preheat oven to 375°F.

Beat margarine, applesauce, granulated sugar, brown sugar, honey, and vanilla in large bowl until creamy. Add eggs; beat well.

Stir together flour, cocoa and baking soda; gradually add to sugar/margarine mixture, beating until well blended. Stir in dark chocolate pieces. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Yield: 4 dozen cookies

Italian 3-Meat Bolognese alla Penne Rigate

2 cans (14-18 oz.) Italian-style diced tomatoes
1 medium red bell pepper, finely chopped
1 lb. white button mushrooms, thin sliced
2 T. minced garlic
1 T. dry minced onion
2 tsp. basil
1 tsp. oregano
1 bayleaf, optional
1/2 tsp. cumin
1 tsp. chili powder
1 can cream of mushroom soup
1/3 C. sour cream
2 cans (6 oz.) tomato paste
1 can tomato sauce
1/4 lb. each ground turkey, browned, and pepperoni or canadian bacon, chopped
1/2 lb. ground Italian sausage, browned and drained
4-5 oz. shredded mozzarella
1/8 C. parmesan
1 lb. penne rigate, regular or whole wheat

Combine all ingredients except the last 3 in a crockpot. Cook on low 4-5 hours. Let set for 1 hour.

Heat oven to 350.
Prepared pasta as directed on the box.
In large oven safe casserole, combine sauce with pasta. Stir well to coat. Top with 2 additional ladles of sauce, top with shredded cheese, dust with parmesan.

Bake uncovered for 10 minutes, or til cheese is melted.
Serve with salad and garlic bread.
Serves: 6

White Chocolate Nut Cookies

1/2 C. granulated sugar
2/3 C. dark brown sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. almond
1/2 tsp. rum extract
1/2 tsp. baking soda dissolved in 1 T. hot water
1/4 tsp. nutmeg
2 1/8 C. flour
3/4 C. almond
1 C. white chocolate chips

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Rum-Orange Nut Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. rum
1/2 tsp. orange extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
2 tsp. orange zest
3/4 C. chopped pecans

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Sweet Cinnamon Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. cinnamon
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
3/4 C. cinnamon chips

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Ginger Spiced Tea Cookies

1/2 C. each dark brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
2 T. each molasses & honey
1 tsp. rum extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
1/2 tsp. nutmeg
1 tsp. ginger


Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

If 'N' Cookies

This is a name my mother came up with for the basic chocolate chip recipe - when someone (probably me) had eaten all the chocolate chips. In 'n' she had all the right ingredients, it would've been....

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. vanilla
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/2 C. flour

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Vanilla Nut Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. vanilla nut extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
1 C. chopped pecans
1/4 C. sliced almonds

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Sunday, March 8, 2009

Banana Nut Bread

2 1/2 C. flour ($.25)
1 C. sugar ($.15)
3 1/2 tsp. baking powder ($.15)
1 tsp. salt ($.05)
3 T. vegetable oil ($.05)
3/4 C. fat-free milk ($.10)
1 egg ($.08)
1/2 tsp. vanilla ($.05)
1 C. chopped walnuts ($.60)
2-3 medium, overripened bananas, mashed ($.35)

Heat oven to 350. Grease and flour on loaf pan. Beat all ingredients together, except nuts, on medium speed for 30 seconds. Fold in nuts.

Pour into pan. Bake 55-60 minutes. Remove from pan, cool, and slice.

Yields = 12 servings
Cost: $1.83
Cost perserving: $.15

DaMa's Potato Salad

10-12 medium sized potatoes, cooked, peeled, and cubed
10 eggs, boiled, peeled, and cubed (approx same size as potato cubes)
4 oz. pimentos - diced
1/2 to 3/4 C. sweet relish
3/4 C. fat-free mayo or Miracle Whip
3 T. mustard
salt & pepper to taste

In large mixing bowl add eggs and potatoes. Add pimentoes, sweet relish, mayo, and mustard. Mix well. Add salt & pepper to taste. Refrigerate until serving.

Yield: 12-16 servings.

Annie's Chicken Tetrazzini

1/2 tsp. toasted onion
1 1/2 tsp. garlic powder, divided
1 large chicken breast, cut into 2" cubes
1 (10-11 oz.) can cream of chicken soup (or cream of mushroom)
1 can mushrooms (4 oz.) drained or 8 oz. white button mushrooms, thinly sliced
1/4 C. each sour cream and mozzarella cheese, shredded
1/4 C. milk
Parmesan cheese
Basil (if desired)
1 lb. pasta, medium shells or similar sized noodle

Add cooking spray to non-stick skillet, over medium high heat add chicken, 1/2 tsp. each onion and garlic. Cook for 7-9 minutes or til fully cooked and juices run clear.
In large covered cassreole, combine soup, mushrooms, sour cream, cheese, and milk. Stir in chicken and remaining garlic. Stir in pasta. Top with parmesan and basil (if desired).
Microwave on high for 10-12 minutes or heat in oven at 350 for 15-20 minutes, or til top is golden and bubbly.
Serves: 4-6

Gramma Betty's Meal-in-One

1/2 lb. ground turkey, browned and drained
1 can each (10-15 oz.):
cream of mushroom soup
vegetable beef soup
carrots
green beans
salt & pepper to taste
2 C. prepared mashed potatoes
6-8 slices American cheese

In large covered casserole, combine ground tukey with canned ingredients. Salt & pepper to taste. Top evenly with mashed potatoes, top with sliced cheese.

Bake at 375 for 15-20 minutes, or til cheese in melted and center of dish is hot, or microwave on high for 10-15 minutes (depending on microwave).
Yield: 4-6 servings. Serve with dinner rolls or corn bread and garden salad.

Cajun Chicken Strips

2 T. all purpose flour
2 tsp. poultry seasoning
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 1/2 lbs. boneless skinless chicken breast, cut into strips
1 T. olive oil

In a large, resealable bag, combing the flour and spices. Add chicken half at a time to the bag of seasoned flour, dredge thoroughly.
In large skillet, add olive oil heating on medium high. Add dredged chicken. Cook on medium high 8-12 minutes or til juices run clear.
Yield 4-6 servings

Saturday, March 7, 2009

Coconut Pecan Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. vanilla
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
3/4 C. each sweetened, flaked coconut and chopped pecans

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

White Chocolate Spice Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. cinnamon extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
1/2 tsp. ginger
1 tsp. cinnamon
1 1/4 C. white chocolate chips or pieces

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Old-Fashioned Apple Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. brandy extract
1/2 tsp. butter extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/2 C. flour
1 tsp. saigon cinnamon
1/4 tsp. Makara cinnamon
1/4 tsp. nutmeg
3 medium apples, peeled, cored, and rough chopped
2/3 C. walnuts, chopped

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 30-36 cookies

Caramel Nut Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. caramel extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
3/4 C. each caramel chips and chopped pecans

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Coconut White Chocolate Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. almond extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
1/2 C. white chocolate chips
1 C. sweetened, flaked coconut

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

'Scotch Chippers

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1/2 tsp. rum extract
1 tsp. butter extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
1 C. butterscotch chips

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Chocolate Chip Toffee Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. vanilla
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
3/4 C. each toffee bits (with or without chocolate) and chocolate chips

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Coffee Toffee Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. almond extract
1 tsp. instant coffee
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
1 C. toffee bits

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Raspberry Dark Chocolate Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. each vanilla & raspberry extracts
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
1 C. dark chocolate chips or chunks

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Diane's Almond Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. almond extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/4 C. flour
1 1/4 C. almonds

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Luscious Lemon Cookies

1/2 C. each brown and granulated sugar
1 stick margarine
1 egg
1 tsp. lemon
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/2 C. flour

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

For a spin on the cookies, stir in 1 C. white chocolate chips or chunks after the flour. They're yummy and seem much fancier than they are to make!

Papa's Pieces Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. vanilla
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
3/4 C. each Reese's Pieces and chocolate chips (milk chocolate work best)

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Peach Praline Cookies

1 pkg. sugar cookie mix, prepared as directed.
1 tsp. rum extract
1/2 C. pecans, finely chopped
3/4 C. peach preserves

Into prepared cookie dough, add extract - stir well. Drop by rounded spoonful onto cookie sheet, making an indentation in the ceter of each cookie. Fill with peach preserves and top with peacans.

Bake as directed on the cookie mix package.
Yield: 18-22 cookies

Walnut Tea Cookies

1/2 C. dark brown sugar
1/2 C. granulated sugar
1/4 C. each margarine and unsweetened applesauce
1 egg, slightly beaten
1 tsp. each vanilla & black walnut extract
1/2 tsp. baking soda dissolved in 1 T. hot water
1/4 tsp. ginger
2 1/4 C. flour
1 C. walnuts, chopped

Preheat oven to 375.

In large mixing bowl add sugars, margarine, and applesauce. Mix well, add egg and extract, mix well. Stir in dissolved baking soda. Stir in ginger, then flour. Stir in nuts.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 9-11 minutes. (8-9 minutes for soft cookie, 10-12 for a crunchy cookie.)

Yields: 30-36 cookies

Friday, March 6, 2009

Dreamy Tropical Lemon Coconut Bars

Lemon Coconut Bars

1 pkg. lemon cake mix
½ C. brown sugar
¼ C. unsweetened applesauce
¼ C. fruit juice (orange, strawberry, banana)
2 eggs, minus one yolk
1 tsp. lemon extract
½ tsp. vanilla nut extract
½ C. sweetened, flaked coconut, plus 2 T.
¼ C. sliced almonds
¼ C. white chocolate chips

Preheat oven to 375. Grease a 13x9” pan.
Mix well all but last 3 ingredients. Stir in final ingredients.
Spread evenly in pan, top with 2 T. of flaked coconut and additional almonds (if desired).
Bake 23-26 minutes.
Cool completely and cut.
Yield = 36 bars
1.5 grams of fat

Coconut Rum Bars

1 pkg. classic white cake mix
½ C. brown sugar
¼ C. unsweetened applesauce
¼ C. pineapple juice or pineapple juice blend
2 eggs, minus one yolk
1 1/2 tsp. rum extract
1/8 tsp. coconut extract
1 C. golden raisins, coarsely chopped
1/2 C. sweetened, flaked coconut
½ C. pecans or walnuts, chopped

Preheat oven to 375. Grease a 13x9” pan.
Mix well all but last 3 ingredients. Stir in final ingredients.
Spread evenly in pan, top with additional nuts (if desired).
Bake 23-26 minutes.
Cool completely and cut.
Yield = 36 bars
3.5 grams of fat

Caribbean Dark Chocolate Brownies

1 pkg. devils food or dark chocolate cake mix ($.47 after coupons)
2 eggs, minus 1 yolk ($.14)
1/4 C. unsweetened applesauce ($.20)
1/4 C. water (free)
1/2 C. brown sugar ($.10)
1/4 tsp. coconut extract ($.10)
1 tsp. each almond extract, rum extract, saigon cinnamon, cinnamon ($.35)
1/2 C. semi-sweet chocolate chips ($.40)
1/2 C. white chocolate chips ($.40)

Preheat oven to 375.
Grease a 13x9" baking dish.

Mix well all but final 2 ingredients. Stir in chips.

Bake for 24-27 minutes.
Cool and cut.

Yield: 24 bars
Cost: $2.16
Cost per bar: $.09

As seen on Eat At Home - everyday food for busy people.

Black Walnut Brownies

1 pkg. butter recipe chocolate cake mix
2 eggs
1/4 C. each milk and unsweetened applesauce
1/3 C. brown sugar
1 tsp. black walnut extract
1/4 tsp. vanilla extract
1 1/2 C. chopped walnuts


Preheat oven to 375.

Grease a 13x9" baking dish.

Mix well all but nuts. Stir in nuts.

Spread evenly into prepared pan. Top with additional nuts, if desired.

Bake for 24-27 minutes. Cool and cut.

Yield = 24 bars.

Grilled Chicken Teriyaki Sammies

I love it when my husband grills these in the summer - it's better than a burger any day, and better for you!
3 lbs. boneles skinless chicken thighs
1 C. teriyaki marinade
2 T. soy sauce
1 tsp. cumin
1 tsp. toasted onion
1/2 tsp. garlic powder

In large ziploc bag, combine all ingredients and let marinate overnight.
Grill over a low heat, chicken is done when juices run clear when you've pierced the thickest part of the thigh.

Serve in burger buns with fat-free mayo, shredded lettuce, and BBQ sauce.
Yields: 12 sammies

Thursday, March 5, 2009

Joliet Po'Boys

2 lbs. ground chuck
salt & pepper, to taste
5 tsp. garlic minced, divided
6 T. butter or margarine
12 slices swiss cheese
6 hoagie rolls or sub buns

Preheat oven to 375.

In large mixing bowl, combine ground chuck, salt & pepper, and 2 tsp. minced garlic. In quart sized ziploc bag, place 1/6 of mixture. Using the bun/roll for measurement, form the patty to be slightly longer that the bun, making sure it is of equal thickness throughout. Repeat for the remainder of the meat, until you have 6 equally sized patties.

In large skillet, cook the patties two at a time, turning over once, to desired doneness.

In small pan on stove, melt margarine or butter on a low simmer and add remaining garlic. Brush the garlic butter onto the buns and lightly grill them. On baking sheet place the buns face up, layer in the cooked patty and top with 2 slices of cheese. Brush with additional garlic butter.

Bake until cheese is melted - approximately 6-9 minutes.
Serve with remaining garlic butter.

Serves: 6

Steak & Mushroom Quesadillas

I used to order something similar to this at ChiChi's - but when that restaurant left the area, my cravings for these yummy quesadillas didn't, so here is my take on this tasty Mexican classic! And, this is a graet way to use a small amount of meat.

1 T. olive oil
1/2 lb. beef flank steak, cut into short strips
1/2 lb. cremini or white button mushrooms, thinly sliced
1 T. Mexican Chili & Lime marinade
2 T. soy sauce
1 tsp. chili powder
1 tsp. seasonal salt
1/2 tsp. black pepper
6 flour tortillas
1/2 C. monterey jack or Mexican blend cheese, shredded

sour cream
salsa
guacamole

In medium skillet, heat oil and add steak, mushrooms, marinade, soy, spices. Cook on medium-high for 5-7 minutes (this meat cooks very quickly.)

In griddle pan, layer the ingredients as follows. Repeat until all ingredients are used.

Tortilla, cheese, meat/mushroom mixture, cheese, tortilla.

Cook on medium 3-4 minutes per side or til tortilla is golden and cheese is melted.
Serves: 4-5

Simple Cheesy Pepper-Chicken Tacos or Pollo tacos con queso

1 tsp. olive oil
2 large chicken breasts, boneless, skinless, cut into strips
2 tsp. black pepper
1 tsp. each cumin and minced garlic
1 medium orange bell pepper, finely chopped
1/2 medium red bell pepper, finely chopped
1/4 medium onion (red or Vidalia), finely chopped
1/2 C. salsa, medium or mild
1 C. shredded Mexican cheese blend
1/4 C. shredded pepperjack cheese

In large covered skillet, on medium high heat add olive oil, chicken, and spices. Cook over medium heat, about 10 minutes or til juices run clear. Add bell peppers, onion, salsa and cook over medium-low til all ingredients are combined, shredding chicken to bite sized pieces.
Remove skillet from heat and add cheeses, stirring well.

Spoon into corn or flour tortillas and top with lettuce, diced tomatoes, sliced black olives, sour cream. Serve with a side of beans and rice.

Serves: 4-6

Peppermint White Chocolate Brownies

1 box white cake mix
1 pkg. white chocolate pudding mix, dry
2 eggs
1/4 C. each unsweetened applesauce and milk (or water)
1/3 C. brown sugar
1 tsp. chocolate extract
1 C. white chocolate chips
1/2 C. crushed peppermint candies (this is a great use for leftover candy canes!)

Preheat oven to 375. Grease a 13x9" baking dish.

Mix well cake mix, eggs, brown sugar, unsweetened applesauce, water and extract. Stir in remaining ingredients. Spread evenly into pan. Top with additional peppermint candies, if desired.

Bake for 24-26 minutes. Cool and cut.

Yield: 24-30 bars.

Ground Turkey Tacos

I know it seems simple, but this is a great recipe for lean, hearty tacos.

1 lb. ground turkey
1/2 lb. cremini or button mushrooms, finely chopped
1 medium red bell pepper, finely chopped
1 tsp. cumin
1 tsp. chili powder
2 cloves garlic, chopped fine
1/4 small red onion, finely diced
1 pkg. Burrito mix from Old El Paso
1 1/4 C. water
1/4 C. salsa - any variety, except black bean

In a large covered skillet over medium-high heat, add ground turkey, mushrooms, pepper, cumin, chili powder, garlic, onion. Cook, stirring occasionally until meat is browned and veggies are soft. Stir in Burrito mix and water according to package directions. Stir in salsa. Heat until mixture has thickened.

Serve in corn tortillas with lettuce, sliced black olives, sour cream, shredded cheese, guacamole, and refried beans and rice.
Serves: 6

Wednesday, March 4, 2009

Blueberry Blonde Brownies

1 box white cake mix
2 eggs, minus 1 yolk
1/4 C. each water and unsweetened applesauce (or margarine)
1/2 C. brown sugar
1 tsp. brandy extract
1/2 tsp. vanilla
1 C. blueberries
1/2 C. white chocolate chips

Preheat oven to 375. Grease a 13x9" baking dish.

Mix well cake mix, eggs, brown sugar, unsweetened applesauce, water and extracts. Stir in remaining ingredients. Spread evenly into pan. Top with additional white chocolate chips, if desired.

Bake for 24-26 minutes. Cool and cut.

Yield: 24-36 bars

Dark Chocolate Raspberry Brownies

1 box butter recipe chocolate mix
2 eggs, minus 1 yolk
1/4 C. each water and unsweetened applesauce (or margarine)
1/2 C. brown sugar
1 tsp. brandy extract
1/4 tsp. chocolate extract
1 C. raspberries
1/2 C. dark chocolate chips

Preheat oven to 375. Grease a 13x9" baking dish.

Mix well cake mix, eggs, brown sugar, unsweetened applesauce, water and extracts. Stir in remaining ingredients. Spread evenly into pan. Top with additional chocolate chips, if desired.

Bake for 24-26 minutes. Cool and cut.

Yield: 24-36 bars

Strawberry Punch Bars

1 box strawberry cake mix
2 eggs
1/4 C. each brown sugar and unsweetened applesauce (or margarine)
1/3 C. lemonade or juice blend
1 tsp. strawberry banana extract
1/4 tsp. orange extract
1/2 C. macadamian nuts
3/4 C. sweetened, flaked coconut

Preheat oven to 375. Grease a 13x9" baking dish.

Mix well cake mix, eggs, brown sugar, unsweetened applesauce, lemonade and extracts. Stir in remaining ingredients. Spread evenly into pan. Top with additional coconut, if desired.

Bake for 24-26 minutes. Cool and cut.

Yield: 24-36 bars

Lemon Island Bars

1 box lemon cake mix
2 eggs
1/4 C. each brown sugar and unsweetened applesauce (or margarine)
1/3 C. lemonade
1 tsp. lemon extract
1/4 tsp. coconut extract
1/2 C. macadamian nuts
1 C. sweetened, flaked coconut
1/2 C. white chocolate chips

Preheat oven to 375. Grease a 13x9" baking dish.

Mix well cake mix, eggs, brown sugar, unsweetened applesauce, lemonade and extracts. Stir in remaining ingredients. Spread evenly into pan. Top with additional coconut, if desired.

Bake for 24-26 minutes. Cool and cut.

Yield: 24-36 bars

Sweet BBQ Pulled Chicken

4-5 lbs. chicken parts, bone-in
2 bottles 18 oz. Sweet Baby Rays Sweet Vidalia Onion BBQ Sauce
6-8 oz. can tomato sauce
3 bay leaves
1-2 bulbs of garlic
1 medium onion
3 T. honey
1-2 T. Dry Minced Onion
2 tsp. Basil
1 tsp. Cumin

In 4.5 qt. crockpot, place bone-in chicken (I use a mixture of white and dark meat) - roughly 4-5 lbs. Add in 4-5 cloves garlic, 2 bay leaves, 1/4 medium onion (optional). Cover with water.

Cook on low for 8-10 hours or til meat starts to fall off the bone. Remove meat from water, remove all bones, shred the meat with 2 forks (or your hands if you prefer). Stir in 18 oz. bottle of Sweet Baby Ray's Sweet Vidalia Onion BBQ sauce, 1 can tomato sauce, 3 T. honey, 1 tsp. cumin, 1 T. dry minced onion (use 2 T. if you like a stronger onion flavor), and 2 tsp. basil. Add additional BBQ sauce if desired. (I often add an extra 1/2 bottle).

Serve on bread or toasted hoagie buns.
Servings: 10-12

For chicken stock:
Return bones to crockpot, add 3-4 cloves garlic, 1/4 medium onion, and veggies you like (celery, carrot, peppers, potatoes, etc.), 2 tsp. salt, and cook on low for 6-8 hours or til veggies cook apart.

Cinnamon Sugar Cookies

1 pkg. white cake mix
1 tsp. saigon cinnamon
1/4 tsp. makara cinnamon
1/3 C. milk
1 egg
1/4 tsp. almond extract
1/4 C. margarine, softened
1/2 C. cinnamon chips, chopped fine
1 C. walnuts, chopped - optional
cinnamon sugar, to dust tops of cookies

Preheat oven to 350. Grease cookie sheet(s).
Mix well all ingredients except chips and nuts. Stir in the chips and nuts til just blended. Dough will be soft. Using a soup spoon, scoop out cookie dough, dust with cinnamon sugar, drop onto prepared cookie sheets - about 1-2" apart.
Bake 10-12 minutes, til lightly golden. Cool on cookie sheet, remove once cooled. Store in airtight container.
Yield: 3-4 dozen cookies.

Parmesan Crusted Chicken Quesadillas

I had something like this at T.G.I.Fridays and just loved it, so here is my homemade version, this is healthier, and can help feed a crowd!

1/2 lb. boneless, skinless chicken breast
1/4 C. Italian Dressing, low-fat or fat free
1/2 tsp. garlic powder
2 T. olive oil
1/2 C. shredded mozzarella
1/4 C. shredded monterey jack cheese
1/4 C. parmesan cheese
1/2 medium red bell pepper, julienned (optional)
8 Flour tortillas

Cut chicken breast into thin slices and marinate in Italian dressing for 1 hour. Dust with garlic powder. In medium skillet, add olive oil to coat the pan then add chicken. Cook on medium-high heat, lightly browning chicken on both sides (about 5-6 minutes), then cooking on medium-low til juices run clear (about 6-8 minutes).

Remove chicken to cutting board, cool slightly. Rough chop the chicken.

In griddle pan or large skillet, lay a flour tortilla, top with mozzarella, chicken, pepper, more mozzarella, then sprinkle with monterey jack cheese and parmesan and top with a tortilla. Cook on medium heat until the tortilla is lightly golden and the cheese is melted. Cut into 4 wedges. Repeat using remaining ingredients.

Serve with shredded lettuce, sour cream, salsa, guacamole, and additional Italian dressing.

Servings (2 wedges): 8

Tuesday, March 3, 2009

Seriously Sinful Chocolate Cookies

1 pkg. dark chocolate or butter recipe chocolate cake mix
1/3 C. milk
1 egg
1 tsp. cinnamon
1/4 C. margarine, softened
1 tsp. butter extract
1/4 tsp. chocolate extract
1 C. chocolate chunks
1/2 C. chopped walnuts, optional

Preheat oven to 350.
Grease 2 cookie sheets.
Combine cake mix, egg, milk, extracts, cinnamon, and margarine til well blended. Stir in chocolate chunks and nuts. Drop by rounded spoonful onto prepared cookie sheet.
*optional* - dust lightly with powdered sugar
Bake for 10-12 minutes.
Yield - 3-4 dozen

Monday, March 2, 2009

Cheddar Jack Mac'

I'm not sure yet on the servings, but here is my rough draft of Cheddar Jack Mac':

4 T. flour
4 T. margarine or butter
2 1/2 C. milk (I use fat-free)
1/2 tsp. toasted onion
1 C. shredded cheddar cheese
1/2 C. shredded pepperjack cheese
1/2 C. monterey jack or mexican blend shredded cheese
1 lb. elbow noodles, cooked as directed
1/2 C. bread crumbs
1 1/2 tsp. garlic powder
1/4 C. parmesan cheese

In deep skillet, melt butter or margarine and stir in flour. Once well combined, stir in milk and let simmer about 10 minutes or until milk has thickened. Stir in toasted onion, cheddar, pepperjack, and monterey jack cheeses. In a large, oven safe casserole, combine noodles and cheese sauce mixture.
Top with combined bread crumbs, garlic, and parmesan, bake at 375 until lightly golden on top (about 10-12 minutes).
Serve with garlic bread and salad.

Stir-in ideas:
Grilled or baked chicken
1/4 lb. browned, crumbled ground turkey, pork sausage, lean ground beef
1 link smoked sausage, diced
1 medium red or orange bell pepper, julienned
8 oz. cremini mushrooms, thin sliced


Yield: