Questions? Write Theresa at Careese-Forever@hotmail.com
{1} Slow cooker Chicken Bacon Chowder, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
4 cloves garlic, minced...
1 shallot, finely chopped
1 small leek, cleaned, trimmed and sliced
2 ribs celery, diced
6 oz cremini mushrooms, sliced
1 medium sweet onion, thinly sliced
4 tbsp butter, divided
2 cups chicken stock, divided
1 lb chicken breasts
8 oz cream cheese
1 cup heavy cream
1 lb bacon, cooked crisp and crumbled
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
Instructions
Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp butter, 1 cup chicken stock, sea salt and black pepper. Cover, and cook vegetables on low for 1 hour.
Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)
Remove chicken from pan and set aside.
De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker.
Add heavy cream, cream cheese, garlic powder, and thyme to the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese.
Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.
Notes
Per serving - Calories: 355 | Fat: 28g | Protein: 21g | Total Carbs: 6.4g | Fiber: .62g | Net Carbs 5.75g
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Low Carb Thousand Island Salad Dressing, submitted by Theresa, careese-forever@hotmail.com
1 cup Mayonnaise
1/3 cup Low Carb Ketchup
2 tbsp Sugar Free Sweet Pickle Relish
1/2 tsp Onion powder
Dash Salt
Dash Garlic powder
Mix together and store in an air tight container.
Nutrition Info per Serving (2 tbsp)
133 Calories, 14g Fat, 1.2 Total Carbs, .4g Protein
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Low Carb Big Mac Special Sauce, submitted by Theresa, careese-forever@hotmail.com
Sauce Recipe:
1 cup mayonnaise
4 tablespoons French dressing
8 teaspoons sweet pickle relish
2 tablespoons finely minced white onion
2 teaspoons white vinegar
2 teaspoons sugar
1/4 teaspoon salt
Mix together and store in an air tight container.
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{2} Hash Brown Potato Casserole, submitted by Betty Richling, lrischling@hotmail.com
2# frozen hash
1 can cream of chicken soup
3/4 cup melted butter, divided
1 pt sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp salt
2 cups crushed corn flakes
1/2 tsp pepper
Defrost potatoes. In large bowl, combine potatoes, ½ c melted butter, salt, pepper, onion, soup, sour cream and cheese. Mix well. Put in buttered 9 x 13 pan. Mix crushed corn flakes and rest of melted butter and drizzle over the potatoes.
Bake uncovered in 350º oven for 1 hour. Serves 10
1 -1/2 x recipe serves 18.
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{3} Asparagus Pasta Salad, submitted by Muriel, Muriel@wenells.us
Serving Size: 4
Ingredients:
8 ounces penne (tube shaped pasta), I used a different shape
1 pound asparagus, trimmed and cut 2" pieces
1 cup cherry tomatoes, halved
1/3 cup purple onion, sliced
FOR THE DRESSING:
1/3 cup plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon parsley, fresh, chopped
1 teaspoon sugar
1 teaspoon lemon zest
to taste salt & freshly ground black pepper
Directions:
Boil the pasta for 12 minutes, then add the cut asparagus to the boiling water.
Cook for an additional 2 to 3 minutes and then drain pasta and asparagus in a strainer and run under cold water until pasta and asparagus have cooled. Drain completely and place in a large bowl.
Add in the tomato and onion and toss to coat.
Meanwhile whisk together all the ingredients for the dressing and pour over pasta.
Stir to coat. Serve chilled. Enjoy!
This is quick and easy and delicious.
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{4} Lamb Cutlets with Haloumi and Potato Salad, submitted by Laurel in Australia,
12 lamb cutlets
200g kipfler potatoes (or other potatoes to suit)
3 zucchinis, cut into long ribbons
200g haloumi cheese, cut into slices
juice and zest of one lemon
4 tablespoons extra virgin olive oil
1/2 cup fresh mint
1 red chili, sliced thinly
250g hummus
2 tablespoons dukkah
Boil potatoes until tender.
Drain and cool to peel and slice into diagonals.
Season with juice of half a lemon, 2 tablespoons
olive oil and salt and freshly ground pepper.
Char-grill the zucchini slices and add to potatoes.
Preheat barbecue to medium heat. Season lamb cutlets
with salt and pepper and cook for 3-4 minutes on grill.
Remove and rest.
Cook haloumi on flat griddle until golden brown and crunchy.
Squeeze with lemon.
Add haloumi to zucchini and potatoes and toss with mint and chili.
Serve alongside lamb, and hummus sprinkled with dukkah.
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{5} B, B & S Casserole, submitted by Vicki in Sarasota
(Bean, Beef and Sausage, recipe from my mom)
Wash and soak 1 lb. Great Northern Beans over night in water to cover.
Drain and measure liquid, adding water to make 4 cups.
Pour beans, liquid and 2 cups bouillon soup in a large kettle.
Cover tightly and cook while preparing:
Sauté 1 large Bermuda onion, (2 cup chopped), in 3 Tbsp.s butter.
Add to beans.
Add also: 1 tbsp salt
1/2 tsp thyme
1/2 tsp marjoram
2 cloves crushed garlic
Recover pot and continue simmering.
Sauté 6 large half smoke sausages, cut up and add to beans.
In sausage fat sauté 1 lb beef cubes and add to beans.
Put all in a large casserole and bake a 350 for 1 1/2 hours.
Add 2 1/2 cups canned tomatoes and bake 1/2 hour more, or until beans are tender.
So good on a winter night, served w/ rye bread to scoop up the last bite!!!
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{6} Pasta Salad with Vegetables, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Serves: 8, Prep Time 20 min, Cook Time 25 min.
Ingredients
1 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
2 Tbsp. balsamic vinegar
1/2 tsp. ground black pepper
6 cups assorted fresh vegetables(zucchini, red and yellow peppers and/or red onion) sliced
1 box (16 oz.) fusilli pasta, cooked, drained and cooled
1/3 cup sliced Kalamata olives or pitted ripe olives
1 cup loosely packed fresh basil leaves, chopped
Directions
Blend 1/4 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, vinegar and ground black pepper in medium bowl. Stir in vegetables. Arrange vegetable mixture in grill pan or on foil on grill. Grill vegetables, stirring once, 20 minutes or until vegetables are crisp-tender. Cool.
Combine vegetables with remaining ingredients in large bowl. Serve immediately or cover and refrigerate until ready to serve.
TIP: Add cut up cooked chicken or flaked drained tuna for a simple main dish idea. Vegetables may also be roasted in the oven.
For a Better-for-you version, try using whole grain pasta and Hellmann's® or Best Foods® Light Mayonnaise.
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Healthy Deluxe Steak Dinner for Two, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
About: Cook: 30 minutes, Prep: 10 minutes,
Makes 2 Servings
Ingredients
Mashies 6 oz. russet potato (about half a medium potato)
1 1/2 cups cauliflower florets
2 tbsp. light sour cream
1 1/2 tsp. light whipped butter or light buttery spread
1/8 tsp. each salt and black pepper
Steaks & Mushroom Topping
Two 6-oz. raw lean beefsteak filets
1/8 tsp. black pepper
1/4 tsp. salt
2 cups sliced brown mushrooms
2 tbsp. sherry cooking wine
1 1/2 tsp. light whipped butter or light buttery spread
Dash ground thyme
Directions
Bring a medium-large pot of water to a boil. Meanwhile, peel and cube potato.
Add cauliflower and potato. Once returned to a boil, reduce heat to medium.
Cook until very tender, 15 - 20 minutes. Meanwhile, cook steaks and topping.
If needed, pound steaks to an even thickness. Season with pepper and 1/8 tsp. salt.
Bring a large skillet sprayed with nonstick spray to medium heat.
Cover and cook filets for about 4 minutes per side, or until cooked to your preference. Plate steaks.
Remove skillet from heat; clean, if needed. Re-spray, and bring skillet to medium-high heat. Add mushrooms and remaining 1/8 tsp. salt. Cook and stir until softened and lightly browned, 4 - 6 minutes. Add sherry, butter, and thyme. Cook and stir until butter has melted, mixed with sherry, and evenly coated mushrooms, about 1 minute.
Spoon over steaks. Drain cauliflower and potato, and transfer to a large bowl.
Add remaining mashie ingredients. Thoroughly mash and mix.
Serve steaks with mashies.
Nutrition
1/2 of recipe (1 filet with about 1/3 cup mushrooms and 3/4 cup mashies): 378 calories, 11.5g total fat (4g sat fat), 731mg sodium, 24.5g carbs, 3.5g fiber, 5g sugars, 45g protein
SmartPoints® value 9*
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{7} Curried Squash Soup with Apple and Cheddar Melts, submitted by Jodi in Jackson, MO, tigger63755@charter.net
TOTAL TIME: 1 hour
Prep: 20 minutes
Cook: 40 minutes
YIELD: 4 servings
CURRIED SQUASH SOUP:
1 large butternut or other orange-fleshed squash or pumpkin, peeled, deseeded and sliced
EVOO, for drizzling
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
2 slightly round tablespoons prepared curry powder
2 tablespoons honey
3 tablespoons butter
3 to 4 cloves garlic, chopped
2 carrots, thinly sliced
1 Gala or other crisp apple, peeled and chopped
1 onion, chopped
1 quart chicken or vegetable stock
Chopped scallions and cilantro, for garnish
APPLE AND CHEDDAR MELTS:
8 slices good-quality white bread
Butter, softened, for spreading
Prepared chutney, such as Patak's Major Gray Mango Chutney
12 ounces sharp Cheddar, shredded or sliced
1 Gala or other crisp apple, peeled and thinly sliced
DIRECTIONS
Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper.
For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma.
Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes.
Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro.
For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.
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{8} Pumpkin Spice Bread, submitted by John in New York
Makes 2 loaves
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1⁄3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1⁄2 teaspoon nutmeg
3⁄4 teaspoon ground cloves
Heat oven to 350.
in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
Beat until well mixed.
Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9 x 5 inch loaf pans and dust with flour.
Evenly divide the batter between the two pans.
Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
Slice and serve plain, buttered, or with cream cheese.
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{9} Dr Oz's 7 Layer Fat-Fighting Dip, submitted by Claudette in CA
4 cups shredded lettuce
3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix
1 can black beans
3 medium diced tomatoes
2 cans sliced olives
8oz 2% cheddar cheese
Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick with each whole grain chip to cut your calories in half.
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{10} Crock Pot Apple Butter, submitted by Pam in Kentucky
Approximately 3 lb. apples ( make sure 1/2 are Granny Smith )
Gala , Fugi, Or Granny Smith
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt
3/4 cup water or fresh apple cider
Fill Crock-pot 3/4 full with peeled, cored and sliced apples.
Add the remaining ingredients and stir until evenly mixed.
Cover and cook on low setting overnight or until the butter is
of a thick, spreadable consistency.
If apple butter has too much liquid, remove lid and cook on
high until thickened.
Stir often as butter thickens to prevent scorching.
Mash Apple Butter until chunky or smooth with hand held masher
or blender Store in refrigerator for up to 6 weeks.
Freeze for longer storage.
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{11} Crumb Topped Banana Muffins, submitted by Angie in Kentucky
1 1⁄2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
3 large ripe bananas, mashed
3⁄4 cup sugar
1 egg, lightly beaten
1⁄3 cup butter, melted
Topping:
1⁄3 cup packed brown sugar
1 tablespoon flour
1⁄8 teaspoon cinnamon, to taste
1 tablespoon cold butter
1⁄4 cup nuts, chopped (optional)
In a large bowl, mix the flour, baking soda, baking powder, and salt.
Mix bananas, sugar, egg and melted butter.
Stir into dry mixture just until moistened.
Fill muffin cups 3/4 full.
Combine brown sugar, flour, and cinnamon topping ingredients.
Cut in cold butter until crumbly.
Sprinkle over muffins.
Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.
Cool in pan for 10 minutes.
Yield: 12 servings
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{12} Hershey's Best Brownies, submitted by Sam in Colorado
1 cup butter or 1 cup margarine
2 cups sugar
2 teaspoons vanilla
4 eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (optional)
Heat oven to 350 degrees. Grease 13x9x2 inch baking pan.
Melt butter in microwave. Stir in sugar and vanilla.
Beat in eggs, one at a time.
Add cocoa, flour, baking powder and salt; beat until well blended.
Stir in nuts, if desired. Pour batter into pan.
Bake 30-35 minutes or until brownies begin to pull away from sides.
Cool completely.
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{13} Hawaiian Style Teriyaki Chicken, submitted by Harold in New York
3 pounds chicken thigh (boneless, skinless)
1 cup soy sauce
1 cup water
1 cup sugar
5 clove(s) garlic ( 3-5 cloves, crushed )
1 ginger root ( 2-3 slices, cut thin and lengthwise )
This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it's hard to stir, you need to add more sauce.
Combine the water and soy sauce and then dissolve the sugar in the liquid.
Add the desired amounts of ginger and garlic. Add the chicken.
You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later.
After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.
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{14} Hot Spinach and Artichoke Dip, submitted by Karen G. in Markleville, IN,
gustin28@frontier.com
Ingredients
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain.
Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft.
Stir in rest of ingredients and serve hot.
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{15} Bacon-Wrapped Corn on the Cob with Charred Lime Crema, submitted by Deb in Canada
Serves 8
3 pounds sliced bacon
1 bunch basil, leaves only, torn
2 jalapeño peppers, thinly sliced
8 ears corn, shucked
Charred lime crema (recipe below)
Line a baking sheet with kitchen parchment.
Lay a 13-by-18-inch sheet of kitchen parchment on the counter and lay six or seven slices of bacon on it alongside each other, slightly overlapping, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover the bacon with a second sheet of parchment and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
Remove the top sheet of parchment. Top the bacon with 10 to 12 small pieces of basil and a few slices of jalapeño pepper. Lay one ear of corn across the bottom of the rectangle and roll the corn up in the bacon, using the parchment to help. If the bacon is particularly long, trim the excess. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down. Repeat the process with the remaining corn.
Cover the corn with plastic wrap and refrigerate for at least eight hours and up to 24 hours.
When ready to cook, heat the grill to medium.
Grill the corn, starting with the bacon seam side down. Give each ear a quarter turn every five minutes until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a rimmed baking sheet and cook it in a 350 F oven for 25 to 30 minutes. Serve with charred lime crema.
Charred Lime Crema
Makes 8 servings
½ cup crème fraîche or sour cream
1 cup heavy cream
4 ounces cream cheese, diced
1 lime
¼ teaspoon fine sea salt
Let the crème fraîche or sour cream, heavy cream and cream cheese sit at room temperature for 30 minutes.
Meanwhile, heat a grill or grill pan to high. Use a wand-style grater to remove the zest from the lime. Reserve the zest. Cut the lime in half, then grill the halves, cut sides down, until a deep black crust forms, about 10 minutes. Remove the lime halves from the heat and let cool slightly. Juice the charred lime over a mesh strainer set over a large bowl. Discard any solids in the strainer.
Add the lime zest, crème fraîche or sour cream, heavy cream, cream cheese and salt
to the lime juice. Use an electric mixer on medium-low to mix until combined.
Increase the mixer to high and beat for two to three minutes, or until light and fluffy.
Transfer to a container, cover and refrigerate until ready to serve.
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{16} Macaroni Royale, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
8 oz uncooked elbow macaroni ( or other type of pasta)
1 carton (6 oz) whipped cream cheese with chives (or add chives to regular cream cheese)
2 lbs ground beef
2 large onions, sliced
2 cans (8 oz each) tomato sauce
4 1/2 tsp salt (I feel this is way too much)
1T sugar (why??? Didn't use)
1 egg
1c. (8 oz) sour cream…I used 1 1/2 cups
Cook macaroni according to package directions; drain. Add cream cheese; toss until melted. Transfer to a greases 9 x 13 x 2 baking dish
In a skillet cook ground beef and onions over medium heat until meat is no longer pink; drain. Add tomato sauce, salt & sugar; mix well. Spread over macaroni mixture. Combine egg & sour cream; spread over meat mixture.
Bake uncovered, at 350 for 45 min, or until lightly browned.
Yield 8-10 servings.
Taste of Home Ground Beef Cookbook
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{17} Italian Meatball Sliders, submitted by Diane in Bucks County, PA, dsg49@aol.com
1/4 cup panko (Japanese breadcrumbs)
1 1/2 Tbsp minced fresh basil or 1 Tbsp ground basil
1 Tbsp minced oregano or 2 tsp ground oregano
1/2 tsp kosher salt
12 oz ground beef
1 large egg, beaten
1 clove garlic, minced
12 water rolls, halved lengthwise
Cooking spray
4 oz fresh mozzarella cheese, cut crosswise into 12 thin slices
1 cup marinara sauce
12 fresh basil leaves (optional)
Preheat broiler to high. Gently combine panko, basil, oregano, salt, beef, egg, and garlic ,in a large bowl, being careful not to over mix.
Divide beef mixture into 24 equal portions, gently shape each portion into a meatball (do not pack.)
Arrange rolls (cut-side up) on a heavy baking sheet; broil 30 seconds or until lightly toasted. Set aside roll tops from pan.
Arrange meatballs on a broiler pan coated with cooking spray; broil 3 minutes or until browned.
Turn meatballs over; broil 2 minutes or until desired degree of doneness.
Arrange 2 meatballs on bottom half of each roll; top second meatball with one cheese slice. Broil 1 minute or until cheese melts.
Place marinara sauce in a microwave-safe dish; cover and microwave at HIGH for 1 1/2 minutes or until thoroughly heated; stirring once.
Place two sliders on each of two plates; spoon 1 1/2 Tbsp marinara sauce over each sandwich. Top with basil leaf, if desired, and add top bun to each sandwich. Serves 6.
For dessert:
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Popcorn Balls, submitted by Diane in Bucks County, PA, dsg49@aol.com
1 Tbsp canola oil
3 Tbsp unpopped popcorn kernels
2 Tbsp unsalted butter
2 1/4 cups mini marshmallows
1 cup honey-nut toasted oat cereal
1 oz pretzel sticks, broken into pieces
1/4 cup chopped dry-roasted peanuts (can use other nuts for peanut allergies)
Heat oil in a Dutch oven over medium-high heat.
Add popcorn kernels; cover and cook 4 minutes, shaking frequently.
When popping slows, remove pan from heat.
Let stand. Melt butter in a pan over low heat.
Add marshmallows; cook 2 minutes.
Remove from heat. Add 3 cups popcorn, cereal, pretzels and nuts; stir.
Cool 2 minutes. Form into 10 3-inch balls. Cool 5 minutes.
Yields 5-10 servings
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{18} Chocolate Coma Cookies, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
1 cup blanched slivered almonds
4 ounces bittersweet chocolate (1-1/3 1.5 ounce bars of Godiva Dark or 1-1/2 3 ounce bars of Lindt bittersweet chocolate)
1 cup dried tart cherries
12 ounces semisweet chocolate chips (1 regular-size bag)
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
Preheat the oven to 350°F. Butter two cookie sheets.
In a nonstick pan, toast the almonds over medium-low heat, stirring constantly, for
about 5 to 10 minutes, until they have just begun to turn brown and emit a nutty aroma.
Turn out onto a plate to cool. Chop the chocolate a=bars into small chunks, no larger than large chocolate chips, and set aside.
In a large mixing bowl, beat the butter until creamy.
Add sugars and beat until light and fluffy, about 4 minutes.
Add the eggs and vanilla. Beat the mixture until well combined, about a minute.
Add the dry ingredients to the mixture and beat at low speed until well combined,
less than a minute. Add chocolate chips, chopped chocolate, cherries, and nuts.
Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated.
Using a 1-tablespoon scoop, measure out cookies onto sheets, leaving 2 inches between cookies (about a dozen per sheet).
Bake 12 to 14 minutes, or until the cookies have set and are slightly flattened and light brown.
Cool on sheets 2 minutes, then transfer to racks to cool completely.
Makes 6 dozen cookies
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{19} Good Morning Maple Muffins, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
2 cups flour
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup melted butter
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 vanilla extract
FOR THE TOPPING:
3 Tbsp flour
3 Tbsp sugar
1/2 tsp cinnamon
2 Tbsp cold butter
INSTRUCTIOPNS
Preheat oven to 400° F.
In a large bowl, combine the flour, brown sugar, baking powder and salt.
In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla.
Stir the wet ingredients into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-quarters full.
For the topping, combine the flour, sugar and cinnamon.
Cut in the butter until crumbly. Sprinkle over batter.
Bake 16-20 minutes or until a toothpick inserted in centre comes out clean.
Cool 5 minutes in the pan before removing from pans to wire racks.
Serve warm.
Yield: 10-16 muffins.
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{20} RM's Own Cole Slaw, submitted by Rosemarie in Kansas City,
1 bag prepared Cole slaw mix or equivalent chopped cabbage and carrots
1/3 to 1/2 C dried cranberries (I like to plump them in a bit of hot water and then drain before adding)
Small can crushed pineapple drained well
Any dressing that is cranberry or raspberry vinaigrette based
Place all ingredients in zip-lock bag — add dressing to your liking - I use less than 1/2 bottle Marinate overnight
When ready to serve, transfer to serving bowl and sprinkle with chopped pecans or walnuts.
Keeps for several days well covered
MY BEST TIP
Put all ingredients in zip-lock bag and then just shake well before refrigerating
Flip over a few times when you think of it So easy
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{21} Baked Buffalo Chicken Rolls, submitted by Linda Wright on Long Island, New York, lwright46@hotmail.com
12 egg roll wrappers (4x4 in square)
1 cup cooked and shredded chicken (6 oz)
1/2 - 1/3 cup Frank's Red hot Sauce
1 cup blue cheese crumbles (4 oz)
1 cup broccoli slaw or coleslaw (DRY. no dressing)
Blue cheese dressing for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface.
In a small bowl, stir chicken with hot sauce until well coated, using more or less
sauce depending on your spice preference. The meat should be moist with sauce.
Add the slaw and mix well.
Place approximately 3 tablespoons of the mixture in the center of each wrapper.
Moisten edges of each wrapper with water and bring adjacent edges together
(creating a "point" at the top).
Place rolls on a wire rack set on top of a cookie sheet , or just on a greased cookie
sheet coated with nonstick cooking spray. Spritz each roll with nonstick cooking spray.
Bake 12-15 minutes or until the rolls are crisp and beginning to turn a light golden brown.
Notes: Costco has buffalo chicken in 12.5 oz cans. I use 2 cans plus and equal amount of coleslaw for the filling (measured coleslaw in the cans). I got 19 chicken rolls using this method.
I assemble them the night before on the cookie sheet, refrigerate covered with plastic wrap, then bake as directed.
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{22} Chocolate bacon bars, submitted by Ashley Duffy in British Columbia
1 ½ cup Hemp Hearts, divided
½ cup melted cacao butter
½ cup almond flour
5 tablespoons favorite sweetener, divided
1 teaspoon vanilla extract
4 oz. unsweetened dark chocolate
1 tablespoon coconut oil
12 strips (375 grams) bacon, cooked until crispy and crumbled
Line a 9 by 9-inch (23 by 23-cm) pan with parchment paper, enough that the pieces are draping over the sides for easily lifting.
Place 1 cup of the hemp hearts in the bowl of your food processor along with melted cacao butter, almond flour, 2 tablespoons of the erythritol, and vanilla extract.
Pulse until the dough sticks together.
Add the remaining ½ cup and pulse just briefly to combine.
Transfer the dough to the prepared pan and press evenly with your fingers.
Set aside.
Place chocolate, coconut oil, and remaining 3 tablespoons of erythritol in a double boiler or glass dish overtop a boiled pot of water. Heat until melted.
Meanwhile, sprinkle 75% of the bacon bits over the hemp heart base.
Drizzle with the melted chocolate, top with the rest of the bacon bits.
Transfer to the fridge and chill for 45 minutes. Remove from the fridge,
hold the flaps of the parchment paper and lift the bars to a cutting board.
Cut the bars into 12 equal pieces.
Enjoy right then and there, or store in an airtight container in the fridge
for up to 7 days.
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{23} Lemonies, submitted by SunDance in Sterling, VA, sundnz@comcast.net
1 cup all-purpose flour
3/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1/4 cup lemon juice
2 large eggs, room temperature
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
Glaze:
1 3/4 cups powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract, optional
Preheat oven to 350º F and line a 9x9-inch baking dish with parchment paper or aluminum foil.
In a large bowl, whisk together flour, sugar, 1 tablespoon lemon zest, baking powder and salt until combined.
Once combined, mix in melted butter, 1/4 cup lemon juice, eggs and 1 teaspoon vanilla extract, stirring until just incorporated.
Pour batter into lined baking dish and place in oven. Bake for 22-25 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool.
While cooling, whisk together powdered sugar and remaining lemon juice, zest and vanilla extract until smooth.
Pour glaze over cooled lemonies and top with lemon zest. Enjoy!
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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