Hi Nancy and Readers
I am interested in making my own chicken, turkey and pork sausage.
I am looking for some recipes should anyone have any. I would love to make
the sausage and patties. This way, you know what your eating!!!
Hope everyone had a great holiday.
Fran, Upstate New York
Hello Nanvy & Gang,
Connie-thanks for those nice words, and the pleasure was mine to send
those to our great site! I too, keep LOTS of recipes and ideas from this
letter-thanks bunches to all the family and to Nancy.
Some time ago I requested ideas for substitutions for feta cheese in
recipes. Someone recommended bleu cheese, but after trying it, the hubbie
can't eat it either. Is there any other cheeses you guys can think of-I
have good recipes to try if I can fix this glitch.
Glory Chicken-
I created this crock pot recipe from a little of this and that, and it
turned out great!!
3-4 boneless, skinless chicken breasts
1 cream of chicken soup
1 can chicken broth
1 envelope Lipton Savory Herb soup mix
1 onion-chop
1 bell pepper-chop
1 c fresh chopped mushrooms
2 garlic cloves-minced
salt & pepper to taste
Wash chicken well, season lightly with salt & pepper. Mix soup, broth,
soup mix and a little black pepper. Put 1/4 of this in bottom of crock pot
and add chicken, then veggies. Top with remaining sauce mix. Cover and
cook low 6-7 hours. Serve with hot rice. * I have also added 10 oz frozen,
thawed and squeezed spinach to this also-excellent!
Jokers Wild Dip
Some of our favorite things I threw together and it became our favorite
card party dip.
10 oz frozen spinach, thawed and squeezed
3 T from an envelope of vegetable soup mix
8 oz sharp cheddar-shredded
4 green onions-chopped
1 c mayo
8 oz sour cream
4 oz pimentos-chopped & drained
2 oz chopped black olives
1 T cider vinegar
1/2 t garlic powder
salt & pepper to taste
Put spinach and all other ingredients into a food processor and pulse
until blended, but slightly chunky. Cover and chill up to 2 days. Serve
with crackers or fresh veggies. *Also great with mozzarella and provolone
cheeses.
**My little Tootie is back visiting for 2 weeks, so we will be stirring up
some good recipes to share!
Mimi & Tootie ^..^
This is for Marilyn in FL. I would love to have the recipes for the
crab casseroles you mentioned in the Jan 2 newsletter. The older one
sounds really good.
Thank you, marg in Ontario Canada
That macaroni and cheese recipe is Very very close to if not the same
Patti Labelle's Macaroni and cheese recipe, I have made that my favorite
as well.
Lynette in NY
This is for Laurie from NY. This recipe for beans and rice was sent to
me from a missionary friend in Puerto Rico. It's very tasty.
Beans and Rice
1 cup kielbasa
olive oil
small onion (finely chopped)
2-3 cloves garlic (finely chopped)
2-3 tbl Goya sofrito
3 cans pink beans, undrained
1 pkt Sazon
1 tsp oregano
1/2 cup spaghetti sauce
1 potatoe, fine cubed
3 cups water
Adobo to taste
Fry up kielbasa. Add olive to pan. Add onion and garlic. Add sofrito. Add
beans. Add sazon, oregano spaghetti sauce, potato and water. Stir well.
Simmer for about half an hour. Stir occasionally. Add adobo to taste.
Serve over rice.
Lesleigh in PA
Poppy Seed Bundt Cake
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. vegetable oil
1 c. hot water
2 tbsp. poppy seeds
2 tsp. almond extract or amaretto
Mix cake mix, pudding mix, and vegetable oil. Beat 1 minute. Add eggs one
at a time. Beat. Add hot water and poppy seeds last. Pour into greased
bundt pan, ring mold or angel food tin. Bake at 350 degrees for 45
minutes. Let stand 10 minutes, then turn onto plate and glaze.
GLAZE:
1 c. powdered sugar
1 tsp. vanilla
Add cream or milk to make thin glaze.
Tona in Bama
Sandy Miller, Wixom, the following recipe is the one my grandkids think
is the best in the world. I hate mac and cheese, never even ate it as a
child. But this one seems to do the trick for the grandkids, etc.
Macaroni & Cheese
This is my adaptation of the recipe in the Betty Crocker Cookbook (1996)
The amounts are what I make for the family Christmas Eve.
1 lb uncooked elbow macaroni
1/2 Cup margarine or butter
1/2 Cup all-purpose flour
1 medium onion, chopped pretty fine and sauteed in a little butter til
soft.
1 teaspoon salt
pepper (to taste. I don't use much)
3/4 teaspoon ground mustard (dry)
3/4 teaspoon Worcestershire sauce
1 quart milk
4 (1 lb.) cups shredded or cubed cheese. I use a combination of cheddar
and Monterey Jack or Swiss)
Heat oven to 350 degrees. Cook macaroni as directed on package. (I usually
lop off about 2 minutes because the pasta cooks when it’s baked, too.
Drain in colander and set aside. (While macaroni is cooking) Melt
margarine in 3-qt. saucepan over low heat. (Note: I melt mine in a 1-qt
measuring cup in the microwave on high 1 - 2 minutes.) Stir in flour,
salt, pepper, sauteed onions mustard and Worcestershire sauce. Cook over
low heat, stirring constantly until mixture is smooth and bubbly. (When
using the microwave, use wire whisk to stir in these ingredients, then add
the milk.) Remove from stove and add milk. On top of stove, heat to
boiling stirring constantly. Boil and stir 1 minute.
Cook, stirring occasionally until cheese is melted. ( Cook on high in
microwave for about 3 minutes or until cheese is melted, stirring after
each minute.)
9. Stir macaroni into cheese sauce. Pour into ungreased 4-qt casserole, or
2 2-quart casseroles. (I use the foil pans). Bake uncovered 20 to 25
minutes, or until bubbly.
Note: I melt about 3 T butter in pan, and then add a cup or so of bread
crumbs. Stir until crumbs are ‘buttery'. Then sprinkle crumbs over dish
before I bake it. A few tomato slices on top makes it look nice, too.
Key Lime Cake
1 box Duncan Hines lemon cake mix
1 pkg. lemon instant pudding mix
1 c. water
1 c. oil
4 lg. eggs
1 tbsp. key lime juice
Mix all ingredients together and bake at 325 degrees for 45 minutes.
ICING:
2 c. powdered sugar
1/3 c. lime juice
Mix well and pour over cake.
Tona in Bama
Nancy,
On Tona in Bama's web site, Rubie sent a website,
www.healthdiscovery.net/recipes
that has recipes with Weight Watcher points. I haven't had a chance to
look at all the recipes, but the ones I did really looked good. I have
lost 28 pounds since mid-September, and still going strong. Those WW
points really do work. Thanks Nancy.
Karen, SW Arkansas
Nancy,
Made the Icing in the Cake last night using my silicone bundt pan.
Half the cake stuck in the pan but the other half was great. I don't know
who originally sent in the recipe but it is really good. I used the German
chocolate cake with the pecan coconut frosting. Next I am going to try the
carrot cake with cream cheese frosting, except I will be using the old
tried and true metal bundt pan.
Thanks for all that you do Nancy.
Some one mentioned Holy Cannoli cake how in the world did I miss
that? Could someone share the date it appeared as I cannot seem to find
it, and definitely want to try it as it sounds yummy!
Thanks in advance, Linda in Ks.
Hello Nancy & all...I am searching for some new appetizer recipes. We
are hosting the Superbowl party at our house this year and am getting
tired of the same old finger foods. If anyone has any TNT appetizer
recipes they would like to share, I sure would appreciate it.
I made these over the holidays for a poker party my husband attended. They
were gone before the game even started....
Stuffed Shrimp
2 - 8oz packages of cream cheese
1 package of bacon, cooked, drained and crumbled
3 T chives
1 tsp garlic powder
1/2 tsp pepper
approx. 30 shrimp, cooked, peeled (except tail)
Mix all ingredients (except shrimp) together and set aside. Butterfly
shrimp by slicing almost all the way through and lay flat. Stuff each
shrimp with approx. 1 tbsp of mixture. I sprinkled a little dill on them,
covered them and put them in the fridge for about an hour. They were
delish!
Thanks all!! ohsosweet in STL, MO
Zucchini Casserole
3 lg. zucchini, cut in cubes, unpeeled
1 carrot, grated
1 onion, cut fine
1 can cream of chicken soup
8 oz. sour cream
2 c. (16 oz.) Pepperidge Farm stuffing
1 stick margarine, melted
Mix stuffing with melted oleo. Add 1/2 to first 5 ingredients, sprinkle
1/2 on top of casserole. Bake at 350 degrees for 25 to 30 minutes.
Sue
Pork Chop Casserole
6 pork chops, lightly salted
1 onion, chopped
1 bell pepper, chopped
1 egg, slightly beaten
1 can chicken noodle soup
1 pkg. Mexican cornbread mix
Slightly brown chops in a skillet sprayed with Pam. Mix all remaining
ingredients and pour into a shallow baking dish. Lay pork chops on top and
bake about 45 minutes at 350 degrees. (If pork chops appear to be getting
too brown, I lay a piece of aluminum foil over them.
Sue
Nancy in the 1/2 newsletter Sue-NH was looking for All in One Spaghetti
from the Gus Sanders Yankee Kitchen Show. In went online and found this
one about 2 or so years ago. Hopefully this is what Sue is looking for or
will try this one. This sounds good enough to make for a cold night but I
have Bean with Ham Soup in the Crock Pot for tonight. I think that I will
make this for Friday night or Saturday night. I have not made this for
fall of 2007 but I will make this before we start to travel.
All In One Spaghetti
1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1, 8 oz., can tomato sauce
1, 6 oz., can tomato paste
3 cup tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar, optional
2 to 3 teaspoons chili powder, optional
1 teaspoon dried oregano
dash of pepper
1, 7 oz., pkg. spaghetti, uncooked
grated Parmesan cheese
garnish with fresh Italian parsley springs
Cook first 3 ingredients in a Dutch oven (4 quart sauce pan), stirring
until beef crumbles and is no longer pink; drain well. Return beef mixture
to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil.
Cover, reduce heat, and simmer, stirring often, 30 minutes. Add pasta;
cover and simmer, stirring often, 20 minutes or until pasta is tender.
Serve with cheese, and garnish, if desired. Makes 6 servings.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
Does anyone have a Paula Deen recipe for a Pineapple/coconut coffee
cake. It doesn't have any kind of icing on it. I have 2 of her books and
couldn't find the recipe in either one.
Abby
his is for Lisa and her Lemon Cream Pie in the
1/2/08 newsletter. The instructions say
to cook the filling and add to pie crust. Is the pie crust baked first? Is
it a 2 crust or 1 crust shell? It sounds good, but I want to make it
correctly. Lisa, could you, please, tell us if you bake the crust before
filling? Thanks a bunch!
You are so very welcome Susan in New Braunfels, for the rellenos
recipe! Oh – the chiles grown in Hatch, NM are jalapenos! You can get them
fairly mild, medium and very hot! These are the ones we use for poppers!
Poblanos are fine if you want a mild tasting rellenos, so are Anaheims and
New Mexicans and Big Jims. You can order the chiles from Hatch when they
are harvested! Do a search online to get to one of the growers! By the way
they are usually in the stores being roasted in August.
Take care! Chris in NM
Hi Nancy - I'm wondering if anyone has a recipe for a chocolate
frosting (light in color), made with a bit of coffee as one of the
ingredients. My mother used to make this and it was delicious. It didn't
have a heavy chocolate taste. I'm in the minority of women who don't love
chocolate.
Also, Sandy Miller and Margaret ... I'm originally from Hazel Park as
well, but went to Henry Ford School, which is closed now. I graduated in
1966.
donna - from W. Mich.
Noticed that Susan is from New Braunfels. I think that is where I
attended a German Festival years ago and had Wurstkabobs. Does
anyone have an exact recipe for these? They were pieces of apple, cheese
and sausage served on a wooden stick.
Thanks! Athena in DE
I have a very easy and good pecan pie recipe I thought some of you may
like. It would have been good for Thanksgiving, but I had not discovered
the group then.
Pudding Pecan Pie
1 pkg. vanilla pudding & pie filling
1 cup corn syrup
3/4 cup evaporated milk
1 egg (slightly beaten)
1 cup pecans ( chopped)
1, (8 inch) pie shell (unbaked )
Blend pudding mix with corn syrup. Gradually add evaporated milk & egg,
stirring to blend. Then add pecans. Pour into pie shell. Bake at 375* for
about 40 minutes. Cool 3 hours. I have also used butter pecan pudding mix
instead of the vanilla - both are good.
Deb ~ Indiana
I want tell Tona I made her Mexican Chicken Casserole this
evening. Thank you, Tona, for a definite keeper. Here it is for anyone
wanting it.
By the Way, HAPPY NEW YEAR TO ALL. I hope this year will be better for
everyone than last year. I have so enjoyed this newsletter and all the
personalities that shine through.
Barb in OKC
Mexican Chicken
1 (3 lb) chicken, cooked and deboned (I used a "rotissed" chicken)
1 medium onion, chopped
1 can Rotel tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth, 14 1/2 oz
1/2 to 1 lb Velveeta Cheese, cubed
cayenne pepper (I left this out- the Rotel was enough hot)
1 med size bag Doritos, any flavor
Place cubed chicken in oblong baking dish. Salt and cayenne pepper to
taste, (remember that cayenne pepper is very hot, so a little goes a long
way). Place chopped onion and cube cheese over top of chicken. Mix soups,
broth and Rotel together. Pour 1/2 of this mixture over chicken mixture.
Crush Doritos and put 1/2 over soup mixture. Pour rest of soups in and top
with rest of Doritos. Bake at 400 for 30 minutes.
Tona in Bama
Hello from the foothills of N.C. I am new to this site but have gone
absolutely wild with all the wonderful recipes as I am an avid collector
and have been all my life. I am bleary eyed from staying up so late going
through the archives but I don't want to miss a thing.
God bless you, Nancy for the happiness you are spreading...you are an
amazing woman. One more thing, I have never been to a site with so many
sincere, caring people and I am delighted to be here.
Kay N.C.
For Sally in Pa.
The Stuffed Cabbage with Cranberry & Tomato Sauce was posted
Dec 29th.
Gramaj
Carol in Al asked why cookies run together when they bake: I watch
Americas Test Kitchen all the time, and once they had a segment on how
flour weighs differently. Perhaps the weight of the flour makes the
difference and makes the cookies run. I realize that weighing the flour is
a pain, but this might be the answer.
Donna in NW GA (Dallas)
Thank you to Barb In OKC and Sharon in Illinois for the Mac & Cheese
recipes and I will try them both very soon Mac & Cheese made right is the
best comfort food I can think of and my granddaughter Cassandra agrees.
Sandy Miller, Wixom, MI formerly of Hazel Park)
Smoky Marmalade Skewers
1/3 c. smoky barbecue sauce
1/3 c. orange marmalade
2 Tbsp. prepared horseradish
Kabobs to your liking
Stir together ingredients for basting sauce. Place kabobs over medium-hot
coals, brushing generously with basting sauce. Grill and turn to brown
evenly, brushing frequently with sauce, until done.
Tona in Bama
Savory Crescent Roll-Ups
1 can refrigerated crescent rolls
1/2 c. sour cream
1/2 tsp. onion salt (I used onion powder)
1/2 lb. bacon, cooked and crumbled (I made some spinach ones also so I
only cooked half that amount of bacon)
Separate dough. Lay triangles out on sprayed baking sheet. Spread entire
triangle with sour cream; sprinkle with onion powder or salt and the
bacon.
***For my spinach ones, I just used frozen spinach, the creamed kind, that
I cooked in the microwave. I used about a teaspoon or so and placed it on
the large end of the triangle.
Beginning at the large end of the crescent roll, do the rolling thing and
place on baking sheet. Bake at 375 for about 15 minutes. ( I just baked
mine per
instructions recommended on the can of crescent roll).
Tona in Bama
I have a question for Diana in NC about her Chicken/Turkey Dressing
recipe that was posted in the December 29th newsletter.
The ingredients list one "small" package of Pepperidge Farm herb dressing.
Here in PA my stores only carry the 16 oz. size. I remember an 8 oz. size
from down south. Please let me know what size so I can make the dressing
properly. Thanks!
Julia in PA
The following recipe is submitted in response to a question in the
December 29th
newsletter from Mary D in LaFayette, Georgia - I lived in Ringgold
for 10 years and know how to pronounce LaFayette!
I am not sure where I got the recipe - it is handwritten on an
age-darkened and slightly splattered recipe card. I believe it was from a
Pillsbury leaflet and I have been making it for over 25 years. I found
"super sized" crescent rolls once and they worked a little better for me
as they were bigger and gave a thicker crust. The DH loves it. Hope you do
too.
Julia in PA
Cheese And Beef Pie
1 pound ground beef
1/2 cup chopped green pepper
6 oz. can tomato paste
1 packet spaghetti sauce mix (optional - chili sauce mix)
3/4 cup water
1 can crescent rolls (8 roll package)
1/2 cup grated Parmesan
6 oz. Mozzarella, cut into strips
OR 6 oz. shredded Mozzarella
Brown beef and pepper; drain. Stir in sauce mix, tomato paste and water to
blend well. Simmer on very low heat for 5 to 10 minutes.
Separate crescent dough into 8 triangles. Place triangles in an 8" or 9"
pie pan; press over bottom and sides to form a crust. Sprinkle 1/4 cup
Parmesan over the crust. Spoon half of the meat mixture into the crust and
top with half of the Mozzarella. Top with the remaining meat mixture and
1/2 cup Parmesan.
Bake at 400 degrees for 15 to 20 minutes, until crust is lightly browned.
Top with remaining Mozzarella and return to oven just until it melts.
Thank you so much Brenda/Alabama for the nice appetizer recipe you
submitted for my husband's 75th birthday party! I have enclosed a couple
of recipes that you all might enjoy!
Brunch Fruit Salad
1 large can pineapple tidbits (reserve juice in sauce pan).
2 large cans mandarin oranges (drained.)
1 #303 can sliced peaches cut in pieces (drained).
Green grapes cut in half a good hand full.
1 lb container strawberries sliced thin.
2 large bananas cut in circles (save and cut right before serving.) And
fold into the fruit salad.
Dressing:
1/3 cup orange juice 2 Tablespoons corn starch
1/2 cup sugar 1 Tablespoon lemon juice
Juice reserved from the pineapple tidbits is already in a sauce pan. So
add the other ingredients listed under dressing. Stir until smooth with a
small whisk. Bring to a boil; reduce heat and cook for 2 minutes stir
often. Will thicken and be glossy looking. Pour over fruit and mix gently.
Cover and refrigerate until time too serve.
Buttermilk Salad
(You can half the ingredients for a smaller salad.)
Also for fellow Weight Watcher's you can use fat free cool whip and sugar
free Jell-O.
1- 16 oz can crushed pineapple.
1- 12 oz cool whip
2 cups buttermilk
1 large peach or apricot Jell-O. If you have a hard time finding 1 large
box of Jell-O. You can use 2 small boxes of Jell-O.
1 cup or less of chopped pecans (optional)
Heat pineapple with juice to a boil. Remove from heat and add the dry
Jell-O. Mix well and cool in a (water bath of ice water). (Water bath is a
large bowl with cold water with ice cubes). I usually sit my sauce pan in
one of my corning ware mixing bowls. I use the yellow one. When this
mixture cools down then add the buttermilk, cool whip and pecans. Pour in
a 9x13 pan or a large container.
Enjoy everyone. YOU ALL are very wonderful cooks and good friends here on
this recipe exchange. THANKS so much Nancy for having this site for us.
GOD BLESS!
Afarmlady2
I want to thank everyone that responded to my request for a
dressing with mushrooms and sausage. You all are just the nicest
people. Now, I have another request. I am looking for a really good soup
recipe for church. We are having a Soup Bowl Sunday on Super Bowl Sunday.
Nancy, I am so sorry for the passing of your brother. Life is never the
same when we lose someone we love but we do have the blessed hope of
seeing them again.
Jean in TN
Hi Nancy
I love what you do , and really appreciate it. I have tried many new
recipes on my family and for work from here. I am wondering what you are
doing with January? I go to the newsletter archive and then go to day. But
at this time have not found where to go for 2008 Please help. I Can get
there from email. I really like to have the archive as home tab .
Rail
This is actually a cleaning question. I have a shower that is all white
tile, floor and wall. I've tried everything I can think of to whiten the
tile with no success. Does anyone have any tried and true suggestions?? I
did try the magic eraser but that didn't work to well on the grout.
Thanks, Chris in NC
Should the Millionaire pie sent in by Lisa have a can of sweetened
condensed milk in it? Would like to know before I try it.
Thanks, Lurinne Mississippi
Yes it should.
Lisa
Happy 2008 Nancy, Siggy, Ditto and all of Nancyland. I am looking for a
recipe for chicken stir fry that's low cal. Any help will be greatly
appreciated.
Barb - La Porte, IN
Spinach Casserole
3 pkg. Frozen spinach
8 slices bacon, diced and cooked
10 T. sour cream or plain yogurt
8 oz. mild cheddar cheese, grated
Preheat oven to 350°. Cook the spinach as per package directions and drain
well. Lay hot, cooked spinach into a 8 x 10-inch baking dish. Spread bacon
then sour cream over, then sprinkle with cheese. Bake 20 – 30 minutes or
until cheese is melted.
Makes 4 – 6 servings.
Janie
Fresh Apple Cake
2 Eggs
1/2 cup Salad Oil
2 cups Sugar
2 cups Flour
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 teaspoon Vanilla
1/4 teaspoon Salt
4 cups Apples (chopped)
1 cup chopped nuts ( pecans or walnuts)
Mix together eggs, oil, sugar, flour, cinnamon, soda, vanilla and salt by
hand, mix in apples and nuts. Mixture will be thick and coarse. Pour into
a bundt pan ( or a 13"X9" pan) that has been greased and floured. Bake 45
minutes at 350 degrees F. Allow cake to cool before slicing.
Happy New Year everyone!!! I had a very large pork roast last night
that I cooked with sauerkraut in a crockpot. Tonight, I cooked whole wheat
farfalle, added that to the chopped (shredded) pork, the leftover
sauerkraut, along with a can of golden mushroom soup, a can of cream of
chicken soup and 1/2 cup water.
I put all of this into a 13 by 9 casserole pan and baked it for about 35
minutes at 350'. It was absolutely delicious. I think I will always by a
pork roast that is too big for one meal just so we can make this dish
again.
AnneE from Pa.
Crockpot Ham
1 to 1-1/2 lb. canned ham
1 c. apple juice
1/3 c. brown sugar
1 tsp. prepared mustard
Slice ham into 4 slices and place in crockpot. Combine apple juice, brown
sugar and mustard. Pour over ham slices. Cover and cook 7 to 10 hours.
Double or triple this recipe for larger ham to be cooked in large crock
pot.
Sue
Winter Pear Butter
8 large ripe pears -- (about 4-1/2 pounds)
1 cup sugar
1/3 cup brandy
1/3 cup water
Peel, quarter and core the pears; chop in 1/2-inch pieces. Put all the
ingredients in a large heavy pot and bring to a boil. Reduce the heat and
cook, stirring often, for 15 minutes, or until the pears are soft.
Puree the mixture in a food processor or blender and then return the puree
to the pot. Cook uncovered over very low heat, stirring often, for 1 to 1
1/2 hours, or until the pear butter is very thick. be careful not to let
it scorch. Remove from the heat.
Stir the hot pear butter for a minute or two to release more heat and then
spoon into clean, hot jars, leaving 1/4 inch of space at the top of each
jar. Wipe the rim of each jar. Cover and allow to come to room
temperature. (You'll notice that the pear butter is a rather gray-green
color; this is the correct color.) Label the jars and refrigerate for up
to three weeks.
(Hint): The label should include the name of the recipe and the date by
which it should be eaten. Be sure the recipient stores the pear butter in
the refrigerator.)
Makes about four cups
Tona in Bama
The Best Breakfast Pizza
1 8-oz., tube crescent rolls
1 lb. breakfast sausage, can use the bulk
1 4-oz, can mushrooms or mushroom pieces
1/2 cup onion, chopped
1/2 cup green pepper, chopped
5 eggs, well beaten
Mozzarella cheese
Cheddar cheese
Grease 12" pizza pan. Lay crescent rolls with points toward center in pan.
Press with fingers to cover pan. Brown sausage, drain off grease. Put
everything over the rolls, then pour eggs over top. Top with cheese. Bake
at 450º for 20 minutes.
Best Breakfast Pizza
On a pizza pan spread:
1 tube crescent rolls, to form 1 crust
1 lb. pkg. frozen hash browns, thawed
1/2 lb. sausage, browned and drained
1 cup shredded cheddar cheese
4 eggs, beaten well with a little milk
salt and pepper
On top of crust place hash browns crumbles up, spread sausage next.
Make sure that both go to the edges of crust.
Beat eggs with a little milk adding salt and pepper.
Slowly pour eggs over top of hash browns.
Then sprinkle on the cheese all over the top.
Bake at 350ºF for 30 to 40 minutes.
Cut in pizza slices and serve with fruit and juice.
Crescent Caramel Swirl
12 servings
1/2 cup butter or margarine
1/2 cup chopped nuts
3/4 cup packed brown sugar (can substitute Splenda Brown sugar with good
results)
1 Tablespoon water
2 (8 oz) cans Crescent Rolls
Heat oven to 350º. Melt butter in small saucepan. Coat bottom and sides of
12-cup Bundt pan with 2 tablespoons of the melted butter; sprinkle pan
with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water
to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1
minute, stirring constantly. Remove dough from cans; do not unroll. Cut
each long roll into 8 slices. Arrange 8 slices, cut side down, in
nut-lined pan; separate layers of each pinwheel slightly. Spoon half of
brown sugar mixture over dough. Place remaining 8 dough slices alternately
over bottom layer. Spoon remaining brown sugar mixture over slices. Bake
at 350º for 23-33 minutes or until deep golden brown. Cool 3 minutes.
Invert onto serving platter or waxed paper. Serve warm.
Apple Dumplings
1 Can Crescent rolls 8 count
1 good size baking apple like Granny Smith, or your preference (peeled and
cored and slice in 8, the regular apple slicer, corer does it perfect)
1 cup orange juice
1 cup sugar
1 stick butter
Vanilla and cinnamon optional
Wrap each piece of apple in a Crescent Triangle starting at widest end,
and place seam side down, in pan sprayed with cooking spray.
Melt Butter, sugar and juice on stove to make a syrup, bring to a boil, (
it does not really get thick). When you have a good syrup, pour over.
Bake at for 30 minutes at 350. YUM!
*~Mary Alyce~* WI
Sweet And Sour Chicken
skinless, boneless chicken
1 small bottle Russian salad dressing
1/2 jar apricot preserves
1 package Lipton Onion Soup Mix
Preheat oven to 375. Combine dressing, preserves and soup mix in a bowl,
stirring well. Place chicken in a greased pan and pour mixture over top.
Roast for 45 minutes or until done.
Tona in Bama
Easy Spinach Salad
16 oz. Spinach
1/2 c. bottled oil and vinegar salad dressing
2 tbsp. Bac-O's
Wash spinach and remove stems, dry leaves. Tear greens into bite-sizes
(about 10 cups). Heat salad dressing in pan. Add Baco-O's and toss until
greens are well coated, 10-15 minutes before serving.
6 servings.
Lisa
Spicy Dijon Ribs
4 lbs. pork spareribs
1 cup liquid honey
3/4 cup Dijon mustard
2 tbsp. Tabasco sauce
1 tbsp. soy sauce
2 tsp. onion powder
1/2 tsp. garlic powder
Cut ribs into serving-size pieces. Place in large saucepan, cover with
water. Bring to a boil. Reduce heat, cover and simmer for 1 hour or until
meat is tender. Drain ribs. Set aside.
Sauce:
Combine remaining ingredients. Broil or barbecue ribs for 10 minutes,
until brown. Baste with sauce on both sides. Cook another 5 minutes per
side.
Lisa
Cherry Chocolate Cobbler
1-1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped
Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder,
salt and butter; cut with pastry blender until crumbs are size of large
peas. Melt over hot (not boiling) water, Nestle's semi-sweet chocolate
morsels. Remove from heat and cool slightly at room temperature (about 5
minutes). Add milk and egg to melted chocolate and mix well. Blend
chocolate into flour mixture. Spread
cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 - 45 minutes. Serve warm with heavy cream.
Lisa
These are recipes with points calculated using a Weight Watcher's
Calculator. I do not know the source of the recipes
Nancy Rogers
Baked Apricot Fish
Makes 4 servings
Weight Watcher Points – 3 points
1 pound fish fillets
1/3 cup non-fat yogurt
3 tablespoons apricot jam
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Place fish in baking casserole that has been sprayed with Pam. Preheat
oven an bake at 450 degrees, uncovered, for 4 to 5 minutes. Drain any
liquid. Mix remaining ingredients and pour over fish. Bake 2o minutes
longer to heat sauce.
Calories 138 Fat 1g Fiber 0g Carbohydrate 11g Cholesterol 42mg Sodium 97mg
Protein 21g
Strawberry Salad
Makes 4 servings
Weight Watcher Points – 0 Points
1/4 cup fresh lime juice
1 small green pepper
1 cucumber, peeled and sliced
2 cups fresh strawberries. Chill before serving.
Mix lime juice and pepper and gently toss mixture with cucumbers and
strawberries. Chill before serving.
Calories 35 Fat 0g Fiber 2g Carbohydrate 9g Cholesterol )mg Sodium 2mg
Protein 1g
Baked Pork Tenderloin
Makes 5 servings
Weight Watcher Points - 3 points
1- 1/2 pounds pork tenderloin
1 teaspoon black pepper
1 teaspoon rosemary leaves
1 cup barbecue sauce
Mix pepper and rosemary leaves together and use as a rub on the
tenderloin. Bake in a preheated oven at 350 degree oven for about 1- 1/2
hours. Slice and serve with warmed barbecue sauce.
Calories 182 Fat 7g Fiber 0g Carbohydrate 6g Cholesterol 74mg Sodium 395mg
Protein 24g
Barbecue Beef Biscuits
Makes 12 servings
Weight Watcher Points - 5 Points
1 pound lean ground beef
1/2 cup barbecue sauce
1 can refrigerator biscuits
3/4 cup grated fat free Cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
Brown meat in a large skillet and, drain. Add barbecue sauce and set
aside. Place biscuits in ungreased muffin cups and press dough up sides to
edge of cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake 400
degrees for 12 minutes.
Calories 208 Fat 9g Fiber 0g Carbohydrate 17g Cholesterol 25mg Sodium
540mg
Weight Watcher Points - 5 points
I am 68 and have very brittle diabetes it went from 37 to 500 the other
day and I had eaten very little, my Dr is still working on it though. I
have type1 and it is called Juvenile but was not found until I was in
early 50s. I am only one in my parents family's to have it. Needless to
say I used to bake all the time and sure miss all those goodies.
Mary Ann upstate N Y
Some people have asked for healthy recipes because they want to cut
calories after the holidays. My husband and I are doing the same thing.
This fish recipe is low in fat and salt.
Snapper Creole
1 pound red snapper. Tilapia works fine also. Must be skinned and boned
and cut
into 1 inch pieces.
1/4 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, minced
1 (14 and 1/2 oz.) can chopped tomatoes, undrained
1/2 c. water
1T. snipped parsley (can use dried)
dash Tabasco sauce
2 t. instant chicken boullion granules (I use the low sodium kind.)
1 T. healthy margarine
2 T. water
4 t. cornstarch
In non-stick skillet,cook onion, pepper and garlic in melted margarine
until tender, but not brown. Add tomatoes, the 1/2 cup of water, parsley,
boullion and pepper sauce. Simmer, covered,for 10 minutes. Blend
cornstarch in the 2 T. of water and stir into sauce. Cook until thick and
bubbly. Add fish, stirring to coat. Simmer, covered, 5 to 7 minutes or
until fish flakes ealsily with a fork. Serves 4. I serve it with rice and
steamed broccoli. Leftovers reheat well in the microwave.
Dorothy from WA/AZ (now in AZ)
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