Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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Continued
Here are some recipes with Weight Watcher points that were in past issues of the newsletter.
Vickie P. Batavia, N.Y.

here are just a few of my favorite Weight Watcher's meals. These are recipes that I have gathered over the past 3 years on the Weight Watcher's message boards. There are many other websites to get free WW recipes - let me know if you are interested.
Janet J in PA

This recipe sounds like a good one to take to a picnic or BBQ this weekend~

Dreamsicle Cake -3 points
-for cake-
1 Duncan Heinz Classic White cake mix
2 egg whites
1 can diet orange soda (Slice, Sunkist, etc.)

-for filling-
1 sm. pkg. orange flavor sugar free Jello
1 cup hot water
1 cup cold water

-for frosting-
1 sm. pkg. orange flavor sugar free Jello
1 sm. pkg. INSTANT fat free, sugar free vanilla pudding
1 cup 2% milk
1 tsp. vanilla
8 oz. tub Cool Whip Free topping

Preheat oven to 350 degrees. Spray shiny 9x13 cake pan with Pam. Mix dry cake mix with orange soda and egg whites. Blend 30 seconds until moistened and then 2 minutes on medium speed. Pour batter into pan and bake 33-35 minutes, or until done in center.

Mix 1 pkg. orange jello powder with hot water until dissolved. Add cold water and stir.
Poke holes in cake with fork that the tines have been sprayed with Pam. Pour orange mixture evenly over cake. Refrigerate at least 2 hours.

For frosting, mix together the second dry orange jello mix and the dry vanilla pudding mix. Then add milk and vanilla, blend well with mixer until smooth. Gently fold in the Cool Whip. Spread on COLD cake. Keep refrigerated.

Your family will not know this is a points-friendly recipe!

Nutritional Info: 1 serving = 1/15 of cake
Calories - 140 Fat - 2.8 gr. Calories from fat - 25 Fiber - 0 Carbohydrates - 27.2
Protein - 1.6 gr.
WW points - 3

For variety you can make this with other favors of jello and diet soda (ex. raspberry, cherry, lemon) use your imagination, but the orange is wonderful!!!

Pumpkin Fluff
Serves 4

1 (15 oz.) can pumpkin
1 cup skim or 1% milk
1 pkg. (3.4 oz. size) sugar free/fat free vanilla pudding
1-2 tsp. pumpkin pie spice
1 cup fat free Cool Whip

Mix together first 4 ingredients.
Fold in Cool Whip.
Divide among 4 small bowls.
Each Serving= 2 pts.

You can also put this mixture into a reduced fat graham cracker pie shell, if desired. Since a Keebler Reduced Fat Ready Crust serves 8, each portion would be 3 points.

For CindyO
re;meatballs
This is a recipe that I have used for many years. "Sauced
Meatballs"
1 lb. ground beef
2/3 cups parmesan cheese
1/2 cups seasoned dry bread crumbs
1/2 cup milk
1 egg (slightly beaten)
2 tbs. vegetable oil
2 14oz cans diced tomatos
1/2 cup Heinz 57 sauce
1 tbs. sugar
1/2 tsp. salt
1 tbs. flour

Mix ground beef, parmesan cheese, bread crumbs, egg & salt. Make into small balls what ever size you prefer. Take the tomatoes, Heinz 57 sauce, sugar & mix into small bowl. Put the vegetable oil in a large pan, turn burner on medium heat & place meatballs in pan. Sprinkle flour over meatballs,
brown on all sides, then take the sauce mixture & pour over the meatballs. I usually let mine simmer about 1/2 hour. Serve over noodles or put in spaghetti sauce. I have also made meatball
sandwiches. They are very good & tender. Gee, I have made myself hungry for these. I guess I will be fixing meatballs tomorrow. lol :-)) Sure hope you enjoy them. Let me know how you liked them. Nancy, I can hardly wait to go online & read your newsletter. What a wonderful treat it is for me. Thank you for all the hard work you put into it.
Shirley from Indiana

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Hello everyone, I just finished reading a hilarious non-fiction book and one whole chapter was devoted to a food that the author loved, but the restaurant went out of business. The dish was called "cabbage strudel". Apparently it is a Hungarian dish made with phyllo dough, served in mom & pop type restaurants in New York City years ago. Then I wondered if anyone in our newsletter family has heard of it? It sure sounded good, although I can't even imagine how one would make it.

To Barbara in East TN, your Aunt Polly's Beef Stew sounds wonderful and I would like to give it a try, but I'm wondering if it could be cooked in a crockpot instead of baked for three hours? Our utility company has increased the rates on gas so much that I use my crockpot as much as possible these days.

To Bonnie in Washington, you should be able to find Mello Yellow in the soft drink section at Safeway. It has a distinct citrus flavor.

Nancy, the newsletter just keeps getting better and better. I like your idea of a scrapbook and I'm sure all of us would be happy to help with it. The diversity of your members from so many areas amazes me, not to mention the expertise! I love reading about the clams they eat in the northeast, the pasties in the upper peninsula and all the food experiences of each region. Although I gotta say that I draw the line at Chef Paul's pig snout! Goodness gracious, can't even imagine a way to cook that to make it tasty! LOL
Doris, S. Indiana

Hi Nancy,
Here are a couple of websites that have really cute scrapping stuff for making cookbooks.
www.scrappindaisy.com and www.stuff4scraping.com The scrappindaisy website even has a kit to use for a holiday cookie exchange.

Here is a recipe that I made today. there really good. I used Halloween colored M&M's. I think they would be fun to use for a cookie exchange.

Muffin Tin Cookies
1/2 c butter
1 1/4c flour
1/2 c peanut butter
3/4 t soda
1/2 c sugar
1/2 t salt
1/2 c brown sugar
40 peanut butter cups
1 egg
40 peanut M&M's (regular or holiday colored)
1 t. vanilla

Cream first 6 ingredients together. Add dry ingredients. Roll into 1 - inch balls. Drop into ungreased mini muffin tins. Bake at 350 for 6 to 8 minutes or until batter rises to edge of muffin tins.

Immediately press one peanut butter cup into hot cookie. Let peanut butter cup melt. Press one peanut M&M partially into melted peanut butter cup. Cool and serve.

I havn't tried this one yet but plan to soon. This sounded like a good recipe to try after a trip to the apple orchard with the kids.

Caramel Apple Pizza
1 tube refrigerator sugar cookie dough
1 can lemon/lime soda
1 pkg. softened cream cheese
4c. sliced peeled tart apples(3 apples)
1/2 c. peanut butter (creamy)
1 t. cinnamon
1/2 c. brown sugar
1/2 c. caramel ice cream topping
2 T. milk
1/2 c. chopped pecans

Use a 14 in. pizza pan, spread sugar cookie dough evenly over pan. Bake at 350 for about 12 minutes until golden brown. Cool on wire rack. (loosen from pan using a spatula, if necessary).

In a mixing bowl, mix cream cheese, peanut butter, brown sugar, and milk until smooth. Spread over cooled crust.

In a bowl, combine sliced apples and lemon/lime soda; drain well. Toss apples with cinnamon and arrange over cream cheese mixture. Drizzle with caramel sauce and sprinkle pecans over top. Serve 8 to 10.

Have a great day! Sarah, MN

Hi Nancy,
I really enjoy getting these recipes and thoughts. I wanted to let you know that I make this easiest fudge but I add a 12 ounce jar of crunchy peanut butter to my chips and microwave them together then when I take it out I pour my milk over it and stir till it is all combined and then put in a dish and let it set over night in the refrigerator then the next morning I cut it apart and keep it in the fridge. That is if it lasts long enough from hubby LOL

Oh and a tip that I do that makes it much easier is I precut before I put in the refrigerator so the next morning all I have to do is finish cutting all the way through without it being so hard. It works great since I have problems with my wrists.

Just thought I would share this with you
Thanks again
Darlene

Nancy, I love your newsletter. I look forward to reading it everyday. My family and I have just relocated from Northern Alabama to Northern Illinois so I especially love the recipes from the South, although it makes me a little homesick. Thanks for all your hard work.
Tricey, Illinois

Dear Nancy, Here is a recipe for Cauliflower that Bernie requested.

Mashed Cauliflower
4 cups Cauliflower florets
l oz Butter spray, or l T butter
l oz. fat free half and half ( I use milk)
Pinch of salt and pepper

Steam or microwave the cauliflower until soft. Puree in a food processor add the butter and milk, season with the salt and pepper.

Simple but good and great for a diet.
Dee in W.Lafayette

Lois in Wisconsin, I copied & pasted the recipe and I don't not know who posted it originally, to give credit.
Gloria, Indiana

Hi Nancy, This is the best cinnamon rolls I've ever made. They are delicious.

Cake Mix Cinnamon Rolls
2 pks. dry yeast
2-1/2 cups warm water
dissolve yeast in the warm water.

Add:
1 box yellow cake mix
4-1/2 cups flour

Combine all and fold over like you were doing bread until you have a smooth ball of dough. Cover with a t-towel, and let raise until double in size.

Roll out and spread with butter.

Mix cinnamon and sugar, and sprinkle over the dough. (as much as you like). Beat up 2 eggs, and add 1/2 tea. cinnamon and 1/4 tea. nutmeg. Mix well.

Spread egg mixture over top of the dough trying to keep as much egg on the dough as you roll. Roll up like jelly roll, and cut in slices, and put in a greased pan let rise again for about 45 -55 min. and bake for about 20-25 min, depending on your oven. Ice with powder sugar icing, while still warm.
Geri from W. VA

Cracker Bread - there were the ingredients but not saying how to make or temp. or how long to bake. Doris - De.

To Sally from Pa requesting a grape salad recipe in the Sept 20th newsletter.

Grape Salad
4 cups white grapes (whole)
4 cups red grapes (whole)
1 cup sour cream
6 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla

Mix above ingredients together except the grapes. Stir in grapes and place in bowl.

Mix 1/2 cup brown sugar and 1 cup chopped nuts. Spread on top of grape mixture. Refrigerate.

Chocolate Revel Bars
1 cup butter or margarine
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 12-ounce package (2 cups) semisweet chocolate pieces
1 cup chopped walnuts
2 teaspoons vanilla

Directions
1. Set aside 2 tablespoons of the butter or margarine. In a large mixing
bowl beat the remaining butter or margarine with an electric mixer on
medium speed for 30 seconds. Add brown sugar; beat until well mixed.
Beat in eggs and 2 teaspoons vanilla. In another large bowl stir
together flour and baking soda; stir in oats. Gradually stir dry mixture
into beaten mixture. Set aside.

2. In a medium saucepan combine the reserved butter or margarine, the
sweetened condensed milk, and chocolate pieces. Cook over low heat until
chocolate melts, stirring occasionally. Remove from heat. Stir in
walnuts and the 2 teaspoons vanilla.

3. Press two-thirds (about 3-1/3 cups) of the oat mixture into the
bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture
over the oat mixture. Using your fingers, dot remaining oat mixture over
the chocolate.

4, Bake in a 350 degree F oven about 25 minutes or until top is lightly
browned (chocolate mixture will still look moist). Cool on a wire rack.
Cut into 2x1-inch bars. Makes about 75 bars
Phyllis Knipp

Mexican Stuffed Potatoes
Serves: 4

4 russet potatoes medium
2 tablespoons onions diced
1 teaspoon margarine
2 teaspoons flour
1 zucchini medium, halved lengthwise and sliced 1/4 inch
1/2 cup hot water
2 tablespoons green bell peppers chopped
1 teaspoon beef bouillon
1 tomato medium, cut in chunks
2 tablespoons green chilies diced
1/2 teaspoon chili powder
4 ounces sharp cheddar cheese shredded (1 cup)

Preheat oven to 400°. Scrub, dry and prick potatoes. Bake for 1 hour or until tender.
Meanwhile, in a large non-stick skillet over medium heat, sauté onion in margarine for 3 minutes or until transparent.

Sprinkle with flour, stirring to coat. Stir in zucchini, water, green pepper and bouillon granules. Bring to a boil; reduce heat to low, cover and simmer for 3 minutes. Add tomato, green chilies
and chili powder. Cover and simmer 1 to 2 minutes longer or until vegetables are crisp-tender.
Cut a cross on top of each potato and fluff insides with a fork. Place in individual ramekins or in an 8 x 8 x 2-inch baking pan.For each potato, sprinkle with 2 tablespoons of the cheese, spoon on one-fourth of the vegetable mixture and top with 2 tablespoons additional cheese. Bake potatoes for 3 minutes or until cheese melts.
Linda in NM

Farmer's Cookies
1 cup margarine
1/3 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1/4 cup water
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
Pinch salt
1/4 cup flax seed
1/4 cup wheat germ
1/2 cup chopped nuts
1/2 cup sunflower seeds
1 cup oatmeal
1/2 cup coconut
1 cup cornflakes or rice krispies
1/4 cup sesame seeds

Cream margarine & sugar. Add eggs & vanilla. Add water, flour, baking powder, baking soda, and salt and mix. Add rest
of ingredients & mix. Roll into balls & flatten slightly.

Bake 10 - 15 minutes @ 350F.

NOTE: You may have to add a little more water if cookies are too dry to form.

Source: All things frugal
Treva in Eastern Tenn.

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