Chocolate Chip Raspberry Bars

Chocolate Chip Raspberry Bars

Ingredients

1 3/4 cups all-purpose flour
1 cup sugar
1 cup butter, cold and cubed
1 egg
1/2 teaspoon almond extract
1 cup seedless raspberry jam
1/2 cup miniature semisweet chocolate chips

Directions

In a large bowl, combine flour and sugar.
Cut in butter until mixture resembles course crumbs.
Stir in egg and extract just until moistened, set aside 1 C of crumb mixture for topping.
Press remaining mixture into a greased 11 x 7 inch baking pan.
Bake at 350F for 5 minutes then spread with jam and sprinkle with reserved crumb mixture.
Bake 35-40 minutes longer or until golden brown.
Sprinkle with semi-sweet chips and return to oven for about 30 seconds or until the chips look glossy.
Cool completely on a wire rack, then cut into bars.
source: food.com

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Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

You will need:
15 oz of pumpkin puree (canned if you don't have fresh will work)
1 cup of sugar
1 cup of brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp ground gloves

Here is what ya do :
Combine all ingredients in your crock pot and mix well
Cover and cook on high for 3 hours... be sure to stir occasionally so it doesn't stick and burn!
After Let it cool a bit before you start eating it LOL....
VERY IMPORTANT do not can this.. it is not safe to can pumpkin....
You can store in in the fridge for 2-3 wks
Or in the freezer for 6-9 months

Popcorn & Pretzel Chicken Tenders

Ingredients

1-1/2 pounds chicken tenderloins
1 cup buttermilk
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon pepper
3/4 cup fat-free plain Greek yogurt
1/4 cup peach preserves
1 tablespoon prepared mustard
4 cups miniature pretzels, crushed
2 cups air-popped popcorn, crushed
Cooking spray

Directions

In a large bowl, combine the first six ingredients; toss to coat.
Refrigerate, covered, at least 30 minutes. In a small bowl, mix
yogurt, preserves and mustard; refrigerate until serving.
Preheat oven to 400°. In a large shallow dish, combine crushed
pretzels and popcorn. Remove chicken from marinade, discarding
marinade. Dip both sides of chicken in pretzel mixture, patting to
help coating adhere. Place on a parchment paper-lined baking sheet;
spritz with cooking spray.
Bake 20-25 minutes or until coating is golden brown and chicken is no
longer pink. Serve with sauce. Yield: 6 servings (1 cup sauce).
source:taste of home

 

Rice Krispies Ice Cream Sandwiches

Ingredients

        1/2 cup corn syrup
        1/2 cup peanut butter
        4 cups Rice Krispies
        2 cups ice cream (half of a l litre container) or 2 cups frozen yogurt, very slightly softened ( half of a l litre container)

Directions

    In a medium bowl, stir together corn syrup and peanut butter.
    Add cereal and stir until well coated.
    Press mixture firmly and evenly into a buttered 9"x13" pan.
    Place in freezer until firm, about 15 minutes.
    Cut cereal mixture in half crosswise.
    Spread one half with softened ice cream or frozen yogurt.
    Top with second half of Rice Krispie mixture to make one very large sandwich.
    Freeze until firm, about 2 hours.
    Cut large sandwich into 2" portions (using ruler again).
    Wrap individually in foil paper or freezer wrap and store in freezer until needed.

Hawaiian Baked Beans

Hawaiian Baked Beans

Ingredients

1 1/2 lbs. White Beans
3 Tablespoons vegetable oil
2 large chopped onions
1/2 cup ketchup
4 Tablespoons mustard
2 cups bean water
2 Tablespoons tomato paste
1/2 cup maple syrup
2 Tablespoons brown sugar
1/2 pineapple, cleaned, cored and sliced into 1-inch pieces
salt, to taste
pepper, to taste

Directions
Rinse and soak beans overnight for at least 12 hours.

Place in a large pot and cover by 3 inches with water and bring to a boil. Cook for 40 minutes until skins of beans begin to crinkle.

Remove from heat and strain. Save the water in a measuring cup or bowl.
step 4Heat a sauté pan with the vegetable oil until hot. Add the onions and the brown sugar and sauté until the onions start to caramelize.

Add the ketchup, mustard, salt, pepper, maple syrup, tomato paste, and bean water. Stir to combine and bring to a boil. Add enough tap water to make 4 cups.

Place the beans and the sautéed onion mixture in an oven-proof baking dish. Add the 4 cups of bean water sauce. Stir to combine.

Bake covered in a 350-degree oven for 4 hours.

Remove from oven and spread the pineapple pieces across the top, replace cover, and continue baking for 1-2 hours more until beans are soft.

Eggplant Parmesan

Eggplant Parmesan

Ingredients

3 eggs, beaten
2-1/2 cups panko (Japanese) bread crumbs
3 medium eggplants, cut into 1/4-inch slices
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1/2 tsp dried basil
1/8 teaspoon dried oregano
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 jar (28 ounces) spaghetti sauce

Directions

Preheat oven to 350°. Place eggs and bread crumbs in separate
shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on
baking sheets coated with cooking spray. Bake 15-20 minutes or until
tender and golden brown, turning once.
In a small bowl, combine mushrooms, basil and oregano. In another
small bowl, combine mozzarella and Parmesan cheeses.
Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking
spray. Layer with a third of the mushroom mixture, eggplant, 3/4 cup
sauce and a third of the cheese mixture. Repeat layers twice.
Bake, uncovered, at 350° 25-30 minutes or until heated through
and cheese is melted. Yield: 8 servings.
source: taste of home

Peanut Butter Cup Cupcakes

Peanut Butter Cup Cupcakes

Ingredients

1/3 cup shortening
1/3 cup peanut butter
1-1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 miniature peanut butter cups

Directions

In a bowl, cream the shortening, peanut butter and brown sugar. Beat
in eggs and vanilla. Combine the flour, baking powder and salt; add
to creamed mixture alternately with milk.
Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut
butter cup into the center of each until top edge is even with
batter. Bake at 350° for 22-24 minutes or until a toothpick
inserted on an angle toward the center of the cupcakes comes out
clean. Cool for 10 minutes before removing from pans to wire racks
to cool completely.
Yield: 16 cupcakes.

source: Taste of Home 2014

Waldorf Salad

Waldorf Salad

INGREDIENTS
Dressing

1/4 cup plain yogurt
1/4 cup low-fat mayonnaise
2 packets SPLENDA® No Calorie Sweetener
1 teaspoon lemon juice
1 pinch nutmeg

Salad

1 cup chopped apple
1/4 cup chopped celery
1 tablespoon chopped dried cranberries
1 tablespoon chopped walnuts

DIRECTIONS

WHISK dressing ingredients together in a large bowl.

ADD salad ingredients and toss with dressing. Chill for 30 minutes

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BLT Dip

BLT Dip

Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.
http://someoneleftthecakeoutintherain.wordpress.com/2011/10/20/touchdown-thursdays-blt-dip/

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

Peanut Butter and Jam Cookies

Peanut Butter and Jam Cookies

Makes 20 cookies

1 15-ounce can chickpeas, drained and rinsed
½ cup nut butter (peanut, almond, sunflower, etc.)
2 teaspoons vanilla extract
¼ cup agave syrup
1 teaspoon baking powder
¼ cup rolled oats (certified gluten-free if necessary)
¼ cup jam, your favorite flavor

Heat oven to 350 F. Line a baking sheet with parchment paper. Add chickpeas, nut butter, vanilla, agave syrup, baking powder, and rolled oats to a food processor. Blend until beans are pureed.

With wet hands, roll the dough into one-inch balls and place on the baking sheet. Press your thumb into the balls and spoon jam into the indentation. The space should fit about 1 teaspoon of jam.

Bake for 18-20 minutes until cookies are firm.

For one cookie = 91 calories, 3.5 g fat, 0.7 g saturated fat, 12.6 g carbohydrates, 3.8 g sugar, 2.9 g protein, 0.5 g fiber, 78 mg sodium, 2 Points+

Slow Cooker Chocolate Lava Cake

Slow Cooker Chocolate Lava Cake

Ingredients

1 package devil's food cake mix (regular size)
1-2/3 cups water
3 eggs
1/3 cup canola oil
2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
2 cups (12 ounces) semisweet chocolate chips

Directions

In a large bowl, combine the cake mix, water, eggs and oil; beat on
low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to
a greased 4-qt. slow cooker.
In another bowl, whisk milk and pudding mix for 2 minutes. Let stand
for 2 minutes or until soft-set. Spoon over cake batter; sprinkle
with chocolate chips. Cover and cook on high for 3-4 hours or until
a toothpick inserted in cake portion comes out with moist crumbs.
Serve warm. Yield: 12 servings.
source: taste of home

Creamy Ham & Cheese Casserole

Creamy Ham & Cheese Casserole

What You Need

2/3 cup Mayo with Olive Oil
1/3 cup milk
1-3/4 cups chopped cooked ham
2 cups croutons
1-1/2cups Shredded Three Cheese
1 tomato, chopped
1/4cup chopped red onions
1/4 cup of cream cheese

Make It

HEAT oven to 350°F.

COMBINE ingredients.

SPOON into 2-qt. casserole sprayed with cooking spray.

BAKE 35 min. or until heated through.

┊　　┊　　☆
┊　　★
☆

Cauliflower Hot Wings

Cauliflower Hot Wings

Ingredients
1 head of cauliflower, washed and broken up into small florets
3 tsp extra virgin olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
½ tsp salt
2 tbsp butter
1/2 cup of your favorite hot wing sauce
Directions
Pre heat oven to 425
Place cauliflower in a bowl with a lid, add olive oil and shake to distribute evenly.
Combine garlic powder, paprika, chili powder, and salt in a small bowl. Toss spice mixture over cauliflower and shake well , making sure all the cauliflower is coated in the spices.
Spread cauliflower out on a rimmed baking sheet a roast for 20 minutes.
Melt butter and add wing sauce. Pour wing sauce over baked cauliflower and let stand 5 min before serving.
Serve with your favorite dressing for dipping. Enjoy!

Beef Taco Lasagna

Beef Taco Lasagna

Ingredients

24 lasagna noodles
2 pounds ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa

Directions

Preheat oven to 350°. Cook noodles according to package
directions. Meanwhile, in a large skillet, cook beef over medium
heat until no longer pink; drain. Stir in taco seasoning. In a small
bowl, combine egg whites and ricotta cheese. Drain noodles.
In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4
cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar
cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2
cups salsa and 1-1/3 cups cheese. Repeat.
Bake, uncovered, 35-40 minutes or until heated through. Let stand for
10 minutes before cutting.
Yield: 2 casseroles (8 servings each).
source: taste of home

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Old-Fashioned Banana Cream Pie

Old-Fashioned Banana Cream Pie

Ingredients

    1 cup cold 2% milk
    1/2 teaspoon vanilla extract
    1 package (3.4 ounces) instant vanilla pudding mix
    1 carton (12 ounces) frozen whipped topping, thawed, divided
    1 graham cracker crust (9 inches)
    2 medium firm bananas, sliced
    Additional banana slices, optional

Directions

    In a large bowl, whisk milk, vanilla and pudding mix for 2 minutes
    (mixture will be thick). Fold in 3 cups whipped topping.
    Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana
    slices and remaining pudding mixture. Top with remaining whipped
    topping. Garnish with additional banana slices if desired.
    Refrigerate until serving. Yield: 8 servings.

Loaded Cauliflower Casserole

Loaded Cauliflower Casserole

Ingredients

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1½ cups)
6 sliced bacon, cooked and crumbled
a little of chopped garlic
Salt & pepper to taste


Instructions

Preheat oven to 350 degrees
Steam cauliflower florets until tender
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream
Stir in sliced green onions, chopped bacon, and garlic
Set aside
Drain any liquid from steamed cauliflower and add to cheese mixture
Stir cauliflower and cheese mixture together
Taste for seasoning, and add as necessary
If you want a finer texture, give a few mashes with the potato masher
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly
Enjoy

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Walnut Zucchini Muffins

Walnut Zucchini Muffins

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/2 cup butter, melted
1 cup shredded zucchini
1 cup chopped walnuts
1/2 cup raisins

Directions

In a large bowl, combine the first six ingredients. In another bowl,
whisk the eggs, milk and butter; stir into dry ingredients just
until moistened. Fold in the zucchini, walnuts and raisins.
Fill greased muffin cups three-fourths full. Bake at 375° for
18-20 minutes or until a toothpick inserted near the center comes
out clean. Cool for 5 minutes before removing from pan to a wire
rack. Serve warm. Yield: 1 dozen.
source: taste of home

Loaded-Up Pretzel Cookies

Loaded-Up Pretzel Cookies

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature pretzels, broken
1-1/2 cups flaked coconut
1-1/2 cups milk chocolate M&M's

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugars
until light and fluffy. Beat in eggs and vanilla. In another bowl,
whisk flour, baking powder, baking soda and salt; gradually beat
into creamed mixture. Stir in remaining ingredients.
Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased
baking sheets. Bake 12-14 minutes or until golden brown. Remove from
pans to wire racks to cool. Yield: 2 dozen.
source: taste of home

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Peanut Butter Bars

Peanut Butter Bars

Ingredients

1/2 cup butter or 1/2 cup regular margarine
1/2 cup brown sugar, firmly packed
1/2 cup sugar
1 egg, large
1 teaspoon vanilla
1/3 cup peanut butter, crunchy style
1 cup unbleached flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup oats, quick cooking
1 cup chocolate chips, semi-sweet
***VANILLA GLAZE***
1/4 cup confectioners' sugar
1/4 cup peanut butter
2 tablespoons butter or 2 tablespoons margarine
1/4 cup milk, hot
1/2 teaspoon vanilla

Directions

Cream the butter, brown sugar, and sugar in a mixing bowl until light
and fluffy, using an electric mixer at medium speed.
Beat in the egg and vanilla.
Blend in the peanut butter.
Sift the flour, baking soda and salt together.
Stir the dry ingredients into the creamed mixture, blending well.
Stir in the oats.
Spread the mixture in a greased 13 X 9 X 2-inch baking pan.
Sprinkle with the chocolate chips.
Bake in a 350 degree F.
oven for 25 minutes or until done. Cool in the pan on a rack.
While still warm drizzle with the vanilla glaze. When cooled, cut into 48 (2 X 1 1/2-inch) bars.
VANILLA GLAZE: Combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.
source: food.com

No Bake Raspberrry Lemon Bars

No Bake Raspberrry Lemon Bars

Ingredients

2 package (6 ounces each) fresh raspberries (about 2-1/2 cups), divided
6 Nabisco® Grahams, crushed (about 1 cup)
2 tablespoons butter or margarine, melted
2 packages (8 ounces each) 1/3 Less Fat than Cream Cheese, softened
1 jar (7 ounces) Jet-Puffed Marshmallow Creme
1 tablespoon lemon juice

Directions

RESERVE 20 raspberries for garnish; refrigerate until ready to use.
Mix graham crumbs and butter until well blended; press onto bottom
of 9-inch square pan. Refrigerate until ready to use.
BEAT cream cheese, marshmallow creme and lemon juice with mixer until
light and fluffy. Stir in remaining raspberries; spread over crust.
REFRIGERATE 4 hours. Top with reserved raspberries just before
serving. Yield: 20 servings.

Cauliflower Salad!!!

Cauliflower Salad!!!

I love potato salad...but I hate all those carbs...so I made a low carb potato salad / with cauliflower instead .... It was SOOOO good

1 head of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
together.
1/3 cup (appx) miracle whip or mayonnaise (don't use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste

Mix all together and you can garnish with egg slices and parsley
chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

Couldn't Be Easier Slow Cooker Bread

Couldn't Be Easier Slow Cooker Bread

"A fluffy, moist wheat and oat bread with a crisp crust. Perfect for baking bread without an oven in the summer."
Ingredients

1 tablespoon yeast
1/4 cup warm water
1 cup warm skim milk or 1 cup buttermilk
1/2 cup rolled oats
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons honey
1 whole egg
1/4 cup wheat germ
2 3/4 cups whole wheat flour

Directions

Grease a deep metal or glass bowl or 1 lb coffee can (we use a glass 18 cm Pyrex soufflé dish); turn slow-cooker on high to preheat.
Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ.
Add flour and knead until smooth and elastic, about 5 minutes.
Turn dough immediately into bowl or can; cover LOOSELY with foil.
In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil.
Place can or bowl on this; cover and bake on High for 3 hours.
Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch.
Yield: 1 medium sized loaf of bread.

Parmesan-Garlic Monkey Bread

Parmesan-Garlic Monkey Bread


What You Need

1can  (12 oz.) refrigerated biscuits
2Tbsp.  margarine, melted
2Tbsp.  Grated Parmesan Cheese
1/2tsp.  garlic powder
1tsp.  Italian seasoning
1/2cup  Shredded Italian Five Cheese with a TOUCH OF PHILADELPHIA
1/2cup  spaghetti sauce

Make It

HEAT oven to 350ºF.

SEPARATE biscuits; cut into quarters. Mix margarine, Parmesan and seasonings in medium bowl until blended. Add dough pieces; toss to coat.

PLACE in 9-inch round pan sprayed with cooking spray; top with shredded cheese.

BAKE 20 to 25 min. or until golden brown. Cool 10 min. before transferring from pan to wire rack. Cool slightly. Warm spaghetti sauce; serve with bread.

Cherry Cheesecake Bites

Cherry Cheesecake Bites

Makes 20 cherry bites

20 fresh cherries
¼ cup whipped cream cheese
¼ cup powdered sugar
4 graham crackers

Wash cherries and put them in a small bowl. Mix cream cheese and powdered sugar together until mixture forms a paste. Place graham crackers in a plastic bag and crush with the back of a wooden spoon. Put cracker crumbs in another small bowl.

One cherry at a time, dip cherry into cream cheese mixture and then graham cracker crumbs. Place on plate or baking sheet and refrigerate until ready to eat or eat immediately.

For one bite = 19 calories, 0.2 g fat, 0.0 g saturated fat, 3.8 g carbohydrates, 2.9 g sugar, 0.6 g protein, 0.0 g fiber, 24 mg sodium, 1 Points+

Mississippi Mud Pie

"Posted in response to a request. This is an easy to put together pie that everyone will enjoy. I guarantee people will want more!"
Ingredients

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or 1/2 cup margarine, melted
1 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 (12 ounce) containers non-dairy whipped topping, thawed
1 (3 1/2 ounce) packages instant chocolate pudding mix
1 (3 1/2 ounce) packages instant butterscotch pudding mix
3 cups milk

Directions

Combine graham cracker crumbs, 1/4 cup sugar and butter.
Press firmly onto the bottom and sides of a 9-inch pie plate.
Blend together the cream cheese and sugar; mixing well.
Fold in half the nondairy whipped topping.
Spread mixture in the crust-lined pie plate.
Whisk together the pudding mixes and milk; mixing well.
Spread on top of the cream cheese mixture.
Top with the remaining nondairy whipped topping.
source: food.com

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Family Reunion Cookies

Ingredients

1/2 cup margarine
3 cups brown sugar
3 eggs
1/2 teaspoon vanilla
2 cups self-rising flour
2 cups chocolate chips
1/2 cup nuts

Directions

Mix together melted margarine and brown sugar.
Add eggs, mix.
add vanilla and flour, mix.
Fold in chips and nuts.
Put in 13 x 9 inch greased pan.
Bake at 350 F for 20-30 minutes.
Cool completely.
Cut into bars about 1 inch each.