Easy Cheese Lasagna(WW)

• 1 (28 ounce) jar spaghetti sauce (I use meatless)
• 6 uncooked lasagna noodles
• 1 (15 ounce) container fat-free ricotta cheese
• 1 -2 cup sliced/chopped raw vegetables (I've used zucchini,bell peppers,mushrooms,onions)
• 1 (8 ounce) packageshredded lowfat mozzarella cheese

Directions

1. Spray 11x7 baking dish with cooking spray.
2. Spread 1/3 of the sauce on bottom of dish.
3. Arrange 3 noodles over the sauce.
4. Top with another 1/3 of sauce,all of the riccota cheese and the vegetables,and 1/2 the mozzerella cheese.
5. Top with remaining 3 noodles and the remaining sauce.
6. Cover dish with foil.
7. Bake at 375 degrees for 1 hour.
8. Remove foil and sprinkle with remaining cheese,bake for another 5 minutes.
9. Let stand 5 minutes before cutting.

Slow-Cooked Family-Favorite Beef Stew

Ingredients

1 1/2 lb beef stew meat, cut into 3/4-inch cubes

5 tablespoons all-purpose flour, divided

1 lb small (2 1/2 to 3-inch) red potatoes, quartered

1 1/2 cups frozen pearl onions (from 16-oz package)

1 bag (1 lb) ready-to-eat baby-cut carrots

1 jar (12 oz) beef gravy

1 can (14.5 oz)  organic diced tomatoes, undrained

Directions

1. On waxed paper, sprinkle beef with 2 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. In 10-inch skillet, heat about 1 tablespoon of oil over medium-high heat. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
2. In 4- to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Before serving, in small bowl, blend 3 remaining tablespoons flour with 1/4 cup cold water. Stir into stew. Increase heat setting to High; cover and cook 10 minutes longer or until thickened.

Tartiflette -- the indulgent version

Ingredients

• 2 lbs potatoes, boiled,peeled,and thinly sliced
• 1/2 lb bacon, cubed
• 2 onions, finely chopped
• 1 lb swiss cheese or 1 lb emmenthaler cheese or 1 lb jarlsberg cheese, grated
• 1 cup heavy cream
• butter
• salt and pepper

Directions

1. Saute onions and salt pork in some butter.
2. Grease a gratin dish with some butter, then put a layer of potatoes, salt and pepper.
3. Spread the cooked onions and salt pork, then half of the cheese.
4. Cover with another layer of potatoes, salt and pepper.
5. Pour the cream on top and finish with the rest of the cheese.
6. Bake at 350F for about 30 minutes.

Ham and Cheese Noodle Casserole

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 1/4 green pepper, chopped
• 1 (10 3/4 ounce) cans cream of mushroom soup
• 1 cup sour cream
• 1/4 cup milk
• salt and pepper
• 1 1/2 cups grated mozzarella cheese
• 3 cups diced cooked ham (work really well) or 3 cups cooked ham steaks ( work really well)
• 4 ounces wide or dumpling egg noodles, cooked and drained, *3 cups uncooked
• 2 cups potato chips ( crushed)

Directions

1. Saute butter, onion and peppers.
2. Mix soup, sour cream, milk, salt and pepper, cheese, ham and noodles.
3. Mix ingredients together, pour into greased 13x9 pan or casserole dish.
4. Put crushed potato chips on top.
5. Bake at 350 until well heated and bubbling, about 35-40 minutes.
6. *4 ounces medium noodles = 3 cups uncooked/dry noodles, and yields about 4 cups when cooked and drained.

Crab Cakes With Chardonnay Cream Sauce

Ingredients

• 1 3/4 cups Chardonnay wine or 1 3/4 cups other dry white wine
• 1/3 cup chopped leeks or 1/3 cup green onion
• 1 cup heavy whipping cream
• 1 1/2 lbs crabmeat, drained ( may used canned)
• 2 1/2 cups potato chips, crushed fine
• 1 1/4 cups fresh breadcrumbs, made from French bread
• 1 (7 1/4 ounce) jars roasted red peppers, drained and chopped
• 1/2 cup thinly sliced green onion
• 2 large eggs
• 2 tablespoons fresh dill, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon mayonnaise
• 1/4 cup canola oil or 1/4 cup olive oil, using more if necessary
• salt & pepper

Directions

1. Boil wine and leeks (or green onions) in heavy, medium saucepan until mixture is reduced to 1/2 cup (about 10 minutes). Reduce heat and add cream; simmer until liquid is reduced to sauce consistency (about 10 minutes). Season to taste with salt & pepper. Set aside and keep warm.
2. In large bowl, mix crabmeat, 1/2 cup crushed potato chips, bread crumbs and next 7 ingredients until well blended. Using 1/4 cupful of crabmeat for each cake, form mixture into 16 (2-1/2 inch diameter) cakes. Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.
3. Heat 2 tablespoons oil in large, heavy skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper towel lined plate to drain.

4. How to plate: Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.
5. NOTE: You can prepare the crab mixture and form the crab cakes, and make the sauce, 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Re-warm sauce and fry crab cakes just before serving.

Chicken Pot Pie Soup

• 1 Tablespoon coconut oil
• 2 yellow onions, diced
• 3 stalks celery, sliced
• 2 teaspoons garlic, minced
• ¼ cup coconut flour
• ½ cup white wine
• 6 cups chicken broth
• 2 cups butternut squash, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 3 sprigs fresh thyme
• 1 Tablespoon poultry seasoning
• 1 bay leaf
• 3 cups roasted chicken, chopped
• 2 (14 oz) cans coconut milk
• 1 cup pearl onions, halved
• 1 zucchini, diced
• ¼ cup parsley, chopped
• 1 Tablespoon lemon juice
• salt and pepper to taste 

1. Melt the coconut oil in a soup pot over medium-low heat. Add the onions, celery and garlic. Cover and cook for 5 minutes.
2. Stir in the coconut flour and cook for 2 minutes. Stir in the wine and cook until evaporated. Stir in the broth, butternut squash, sweet potato, thyme, poultry seasoning and bay leaf. Bring the soup to a boil over medium-high heat and then reduce to medium. Simmer the soup until the butternut squash and sweet potatoes are tender, 10-15 minutes. Discard the thyme and bay leaf.
3. Add the chicken, coconut milk, pearl onions, diced zucchini, parsley and lemon juice. Season to taste with salt and pepper and simmer for another 5 minutes. Serve hot and enjoy!

Nutritional Analysis: One serving equals: 227 calories, 15g fat, 11g carbohydrate, 4g sugar, 329mg sodium, 3g fiber, and 12g protein.

Honey Teriyaki Slow-Cooker Chicken

Ingredients

24 oz boneless skinless chicken thighs

1 large red bell pepper, cut into 1-inch squares

1/3 cup teriyaki baste and glaze (from 12-oz bottle)

2 tablespoons honey

2 teaspoons grated gingerroot

2 cloves garlic, finely chopped

1 tablespoon water

4 teaspoons cornstarch

Directions

1. Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs and bell pepper in slow cooker. In small bowl or measuring cup, mix teriyaki glaze, honey, ginger root and garlic. Pour mixture over chicken, turning as necessary to coat.
2. Cover; cook on Low heat setting 4 to 5 hours or High heat setting 3 to 4 hours until chicken is tender and juice of chicken is clear.
3. Remove chicken and bell pepper from cooker; place on serving platter. Cover to keep warm.
4. In 2-cup microwavable measuring cup or small microwavable bowl, mix water and cornstarch until smooth. Pour juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Pour sauce over chicken.
5. To Make Ahead: In 1-gallon freezer bag, prepare chicken, bell pepper and teriyaki mixture as directed in step 1. Squeeze bag to mix, and thoroughly coat chicken in sauce. Seal bag. Lay flat, and freeze up to 3 months. To thaw and cook: Thaw in refrigerator overnight or until completely thawed. Cook as directed above.

Cauliflower Bisquits

1/6th of recipe (1 biscuit): 133 calories, 3.5g total fat (2g sat fat), 353mg sodium, 18g carbs, 3g fiber, 1.5g sugars, 8.5g protein SmartPoints® value 4*

Prep: 10 minutes
Cook: 15 minutes
Cool: 10 minutes

Ingredients:

1 cup roughly chopped cauliflower or 3/4 cup riced cauliflower
1 cup whole-wheat flour
3/4 cup fat-free plain Greek yogurt
1/2 cup shredded reduced-fat cheddar cheese
1 tbsp. whipped butter, room temperature
2 tsp. baking powder
1 tsp. dried parsley
1/2 tsp. garlic powder
1/4 tsp. salt
Dash cayenne pepper
Dash paprika

Directions:

Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.

Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs. (Even if you begin with cauliflower rice, don’t skip this step!)

Place cauliflower crumbs in a large microwave-safe bowl; cover and microwave for 2 minutes. Uncover and stir. Re-cover and microwave for another 2 minutes, or until hot and soft.

Transfer to a fine-mesh strainer to drain. Let cool for about 10 minutes.

Using a clean dish towel (or paper towels), firmly press out as much liquid as possible.

Return cauliflower crumbs to the large bowl. Add remaining ingredients, and thoroughly mix.

Evenly form into 6 mounds (about 1/3 cup each), and place on the baking sheet, evenly spaced.

Bake until tops are golden brown and insides are cooked through, about 10 minutes.

MAKES 6 SERVINGS

One-Pot Creamy Garlic Chicken

Ingredients

2 tablespoons olive oil

1 package (20 oz) boneless skinless chicken breasts, cut into 1-inch pieces

4 cloves garlic, finely chopped

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup uncooked long-grain white rice

2 1/2 cups  chicken broth (from 32-oz carton)

2 cups frozen whole green beans

1/2 cup heavy whipping cream

Directions

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic, salt and pepper; cook 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
2. Add rice and chicken broth. Heat to boiling. Cover; cook 10 to 15 minutes, stirring occasionally, until almost all of liquid is absorbed.
3. Stir in green beans and whipping cream. Cover; simmer 5 to 6 minutes or until thickened and beans are tender.

Best Ever Banana Cake With Cream Cheese Frosting

Ingredients

• 1 1/2 cups bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk

Frosting

• 1/2 cup butter, softened
• 1 (8 ounce) packages cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar

Garnish

• chopped walnuts

Directions

1. Preheat oven to 275°F (135C).
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.

Cake Dish Holder

Peanut Butter Cup Cookie Dough Brownies

Ingredients

1 roll (16.5 oz)  refrigerated chocolate chip cookies

24 large chocolate-covered peanut butter cup candies, unwrapped

1 box (1 lb 2.4 oz) original supreme brownie mix

Water, oil and eggs called for on brownie mix box

Directions

1. Heat oven to 350°F. Line 13x9-inch pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
2. Press cookie dough evenly in bottom of pan. Top with single layer of peanut butter cups. Make brownie batter as directed on box. Spread batter on top of peanut butter cups.
3. Bake 30 to 40 minutes or until brownies are set around sides and toothpick inserted in center of brownies (not candies) comes out clean. Cool in pan 20 minutes. Remove brownies from pan by foil edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Healthier Kung Pao Chicken

Ingredients

• 3 (6-ounce) boneless, skinless chicken breasts, thinly sliced into bite-size pieces
• Salt and pepper, to taste
• 2 tablespoons reduced-sodium soy sauce (certified gluten-free if necessary)
• 1 tablespoon Sriracha
• 1 tablespoon chili paste (certified gluten-free if necessary)
• 1 tablespoon honey
• 2 tablespoons sesame oil, divided
• 2 tablespoons minced garlic, divided
• 24 ounces fresh green beans, ends trimmed
• 1 teaspoon sesame seeds
• Optional garnish: crushed peanuts or cashews

Directions

Season chicken with salt and pepper. Set aside.
Prep stir-fry sauce by mixing together soy sauce, Sriracha, chili paste and honey in a small bowl. Set aside.
Place 1 tablespoon sesame oil and 1 tablespoon minced garlic in a large skillet or wok on medium-high heat.
Add chicken, and sauté for about 5 minutes. Remove chicken (it will only be partially cooked), and set aside.
Place the remaining tablespoon of sesame oil and garlic in the pan and turn to high heat. Add green beans, and sauté for 5–7 minutes, or until they begin to soften. Add chicken, and continue to cook for 5 more minutes, or until the chicken is cooked all the way through.
Add stir-fry sauce, and reduce heat to medium-low. Cook for a few more minutes, until the sauce has reduced and thickened slightly. Add sesame seeds, and let sit for at least 5 minutes, so the sauce can thicken a bit more. Serve hot.
Garnish with peanuts or cashews as desired.

Nutrition Information

Serves: 4  |  Serving Size: 1/4 recipe
Per serving: Calories: 375; Total Fat: 20g; Saturated Fat: 5g; Monounsaturated Fat: 8g; Cholesterol: 82mg; Sodium: 495mg; Carbohydrate: 14g; Dietary Fiber: 3g; Sugar: 8g; Protein: 30g

Hearts Delight Eclair - Made With Puff Pastry Sheets

Ingredients

• 17 1/4 ounces frozen puff pastry, thawed
• 3 cups cold milk
• 1 (5 1/8 ounce) packages vanilla instant pudding mix
• 2 cups whipping cream
• 1 teaspoon vanilla extract, divided
• 1 cup confectioners' sugar
• 2 -3 tablespoons water ( to spreading consistency)
• 1/4-1/2 teaspoon almond extract ( to taste, we like 1/2)
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon shortening

Directions

1. On a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
2. Place on ungreased cookie sheets.
3. (Original recipe calls for: "Using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
4. Bake at 400 degrees for 12-15 minutes or until golden brown. (Do not under-bake - it's a good idea to check your oven temperature. If under baked, the pastry will fall.).
5. Remove to wire rack to cool.
6. Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
7. In a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. Carefully fold into pudding until consistent color but do not over stir.
8. Split puff pastry sheets horizontally with a serrated knife.
9. Place one layer on a serving plate and top with 1/3 of the pudding mixture.

10. Repeat twice.
11. Top with remaining pastry.
12. In a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (If necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the white color which adds to its appearance).
13. Carefully spread over top of dessert.
14. Melt chocolate chips and shortening. Pipe in diagonal lines in one direction over frosting (if you don't have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping).
15. Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
16. This holds well overnight but we never seem to have any leftovers to keep any longer than that!

Cheesy Low-Carb Cauliflower Bake

Ingredients

• 1 (1 3/4-pound) cauliflower, cut into florets
• 2 tablespoons butter
• 1/4 cup reduced-fat sour cream
• 2 tablespoons 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup (4 ounces) shredded Cheddar cheese, divided
• 4 sliced reduced-sodium bacon, cooked, chopped and divided
• 2 green onions, chopped and divided

Directions

Preheat oven to 350°F.
Cook cauliflower florets in boiling water to cover for 8–10  minutes until tender. Drain well. Return cauliflower to pot. Add butter, and mash to desired texture. Stir in sour cream, milk, salt, pepper and garlic powder. Stir in 1/2 cup cheese, half of the bacon and 1 green onion.
Spoon mixture into a 1 1/2-quart baking dish lightly coated with cooking spray. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup cheese and bacon. Bake another 5 minutes. Remove from oven, and sprinkle with remaining green onion.

Nutrition Information

Serves: 4 |  Serving Size: 1 cup
Per serving: Calories: 213; Total Fat: 13g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Cholesterol: 36mg; Sodium: 489mg; Carbohydrate: 13g; Dietary Fiber: 5g; Sugar: 6g; Protein: 12g

Stir-Fried Cauliflower “Rice”

Ingredients

• 1 head cauliflower (2 pounds or 1180 grams), cut into florets
• 2 teaspoons canola oil, divided
• 4 large (50 grams each) eggs, lightly beaten
• 2 small (100 grams) carrots, peeled and thinly sliced
• 2 teaspoons fresh ginger, minced
• 2 garlic cloves, minced
• 1 cup (65 grams) fresh or frozen sugar snap or baby peas, thawed and drained
• 1/2 cup (110 grams) vegetable broth
• 2 tablespoons low-sodium, gluten-free soy or tamari sauce (certified gluten-free if necessary)
• 2 teaspoons toasted sesame oil
• 1 green onion, sliced diagonally

Directions

Place cauliflower florets, in batches, in a food processor and pulse until it is the size and texture of rice. Set aside.
Heat 1/2  teaspoon canola oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring frequently, for 2 to 3 minutes or until set. Transfer to a plate; thinly slice and set aside.
Wipe skillet clean; heat remaining 1 1/2 teaspoons canola oil over medium heat. Add carrots, ginger, and garlic. Cook, stirring constantly, 2 minutes. Increase heat to medium-high. Stir in cauliflower and sugar snap pea pods. Cook, stirring constantly, for 5 minutes until mixture is hot and cauliflower is crisp-tender.
Combine broth, soy sauce, and sesame oil; stir into cauliflower and cook 1 minute. Stir in reserved eggs; cook 1 minute until heated. Sprinkle with green onions and serve immediately.

Nutrition Information
Serves: 4 |  Serving Size: 1 1/4 cups
Per serving: Calories: 277; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 212mg; Sodium: 523mg; Carbohydrate: 33g; Dietary Fiber: 10g; Sugar: 7g; Protein: 14g

Broccoli Beef Stir-Fry

Ingredients

• 1 cup uncooked brown rice
• 2 cups water + 1/2 cup
• 1/2 inch ginger, grated
• 1 pound flank or sirloin steak, sliced (1/4-inch thick slices)
• 1 tablespoon + 2 1/2 tablespoons low-sodium soy sauce
• 2 teaspoons + 1 tablespoon cornstarch
• 3 cloves garlic, minced
• 1/2 pound brown or shitake mushrooms, sliced
• 3/4 pound broccoli, chopped
• 2 teaspoons rice vinegar
• 1 1/2 tablespoons tomato paste
• 1/2 cup chicken stock
• 1/2 cup water
• 2 tablespoons cooking oil
• 1/2 lemon, juiced

Directions
Prepare beef marinade by adding ginger, 1 tablespoon soy sauce and 2 teaspoons cornstarch to a bowl. Add the beef slices and mix with fingers or a spatula until well combined. Set aside for at least 10 minutes.
Cook the brown rice by combining the rice with 2 cups of water and bringing to a boil, covered, over high heat. Once the water boils, give the rice a stir. Cover and lower the heat to low, allowing rice to simmer for about 45 minutes.
Heat a wok or large pan over medium-high heat. Add broccoli with 1/2 cup water and stir-fry until water is absorbed (the water helps the broccoli cook faster and without burning).
Sprinkle with salt, and add mushrooms. Stir-fry until mushrooms are mostly cooked through. Remove from pan and set aside.
Return pan to high heat. Add cooking oil and then beef to heated oil. Spread beef out into one layer if possible. Cook for 1 minute and then return broccoli and mushrooms to the pan; add garlic and stir.
In a separate bowl, make the stir-fry sauce by adding 2 1/2 tablespoons soy sauce, rice vinegar, chicken stock and 1 tablespoon cornstarch.
Push all ingredients to the side, forming a donut in the middle of the pan. Give sauce a final stir and pour it into the hole. Let it sit until you see it darken in color and start to bubble a lot. When that happens, toss everything through. Finish with a squeeze of lemon juice and then season to taste with salt and pepper. Feel free to add a kick of hot sauce too. Enjoy over 1/2 cup of rice.

Nutrition Information
Serves: 4 |  Serving Size: 1/4 of beef stir-fry + 1/2 cup cooked brown rice
Per serving: Calories: 489; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Cholesterol: 57mg; Sodium: 614mg; Carbohydrate: 45g; Dietary Fiber: 2g; Sugar: 3g; Protein: 39g

Ro-tel Chicken Spaghetti

Ingredients

• 4 -6 chicken breasts, cooked & chopped
• 1 can cream of mushroom soup
• 1 can chicken broth
• 1 can Ro-Tel tomatoes
• 1 lb Velveeta cheese, cubed
• 12 ounces spaghetti, cooked & drained

Directions

1. In a bowl mix together the soup, broth& Ro-tel tomatoes.
2. In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.
3. Bake in a preheated 350 degree oven until heated through and cheese melts about 30-45 minutes.
4. As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.

Pina Colada Salad

Ingredients...

1 (20 ounce) cans crushed pineapple in juice
1 (3 ounce) packages instant coconut cream pudding mix
1/2 cup flaked coconut
1 (8 ounce) containers Cool Whip
3 ounces cream cheese
1/3 cup white sugar

Directions

Mix crushed pineapple with juice, instant pudding and coconut.
Fold in Cool Whip.
Cream together cream cheese and sugar in separate bowl.
Then fold into other mixture; chill.

Green Beans in Cheesy Bacon Sauce (Crock Pot)

Ingredients

• 2 (16 ounce) packages frozen cut green beans ( I used fresh that we put in the freezer last summer)
• 1/2 cup finely chopped onion
• 1 (4 ounce) jars sliced pimiento, drained
• 1 (4 ounce) cans sliced mushrooms, drained
• 1 (10 3/4 ounce) cans condensed cream of mushroom soup
• 1 1/2 cups shredded cheddar cheese ( about 6 oz)
• 1/4 teaspoon pepper
• 6 slices bacon, crisp-cooked, drained and crumbled

Directions

1. In a 3 1/2 to 4 quart crock pot, combine green beans, onion, pimiento, mushrooms, soup, cheese and pepper.
2. Sprinkle top with crumbled bacon.
3. Cover, cook on low-heat setting for 4-5 hours or on high for 21/2- 3 hours.
4. Stir before serving.

Slow-Cooker Bacon Corn Chowder

Ingredients

1 lb small red potatoes, cut into 1-inch cubes

1/2 cup chopped onion

2 bags (12 oz each) frozen whole kernel corn

3 cups  chicken broth (from 32-oz carton)

1 teaspoon salt

1/2 teaspoon ground pepper

2 cups half-and-half

2 tablespoons cornstarch

1/2 lb bacon, crisply cooked, crumbled

Directions

1. In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
2. Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
3. In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into corn mixture. Cover; cook 10 to 15 minutes longer or until slightly thickened.

Cinnamon Bread Pudding

INGREDIENTS

1 package Cinnamon Rolls, thawed
8 egg yolks
2 eggs
1 quart heavy cream
1 cup sugar
Pinch of salt
2 tablespoons butter, cut into small cubes
1 cup pecans, coarsely chopped
½ cup golden raisins
1 teaspoon bourbon or vanilla extract

PREPARATION

Preheat oven to 325 degrees. Butter a medium casserole well.

Remove rolls from package, cut each roll into quarters and set aside. Using a large mixing bowl, whisk eggs with egg yolks until light and fluffy. Add cream, sugar and salt, whisking to combine thoroughly. Flavor custard with a teaspoon of bourbon or vanilla extract. Place rolls into prepared casserole and pour custard over. Dot casserole with butter and sprinkle with pecans and raisins. Bake until pudding is golden and center is set, approximately 30-40 minutes. Allow pudding to stand for 5 minutes before serving. Serves 6 Sister says: There's no need for bourbon sauce because the flavor's baked inside. The alcohol cooks out during baking, but if you prefer, substitute vanilla for bourbon.

Slow-Cooker Chicken Broccoli Lasagna

Ingredients

1 bag (12 oz) frozen broccoli florets

3 cups chopped cooked chicken

3 1/2 cups shredded Italian cheese blend (14 oz)

3/4 teaspoon freshly ground pepper

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (10 3/4 oz) condensed cream of mushroom soup

1 container (8 oz) sour cream

1 package (8 oz) sliced fresh mushrooms (about 3 cups)

9 uncooked lasagna noodles

1 cup freshly shredded Parmesan cheese (4 oz)

Directions

1. Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, mix chicken, 2 cups of the cheese blend, the pepper, both soups, sour cream, mushrooms and broccoli.
2. Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the chicken mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-fourth of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese.
3. Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.