Kelly's grandma's baked mac & cheese

2 cups of dry macaroni
1 stick of Cracker barrel sharp cheddar cheese
1 stick of butter
handful of breadcrumbs

Boil maccaroni
spread in a rectangular pan
shred or cube the cheddar cheese and spread it out on top, place a few pats of butter on top as well, use half a cup of any other cheese (i use american)
Pour 2 cups of milk over the whole thing
sprinkle a handful of bread crumbs on top
bake in oven for about 40 minutes at 350.

Alton Brown's Baked Mac & Cheese

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

source: foodnetwork.com

Baked Mac & Cheese

2 1/2 cups dry macaroni or other small pasta shape (10 ounces)
3 cups milk
5 tablespoons Cabot Salted Butter
3/4 cup fresh bread crumbs (about 2 slices firm white bread)
1/4 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon grated nutmeg
Several dashes Tabasco Sauce
4 cups Cabot Extra Sharp Cheddar, grated (about 16 ounces)

1. Preheat oven to 350°F. Butter 2-quart baking dish or coat with nonstick cooking spray and set aside.

2. In large pot of boiling salted water, cook pasta until al dente (slightly underdone), 8 to 10 minutes. Meanwhile, heat milk in saucepan to just below simmer.

3. In another saucepan, melt butter over medium-low heat. Pour 1 tablespoon of butter into small bowl, add bread crumbs and toss together; set aside.

4. Add flour to remaining butter in saucepan and whisk over heat for 2 minutes. Slowly whisk in hot milk and continue stirring until mixture thickens and comes to simmer. Whisk in salt, nutmeg, Tabasco and 2 cups of cheese.

5. Drain pasta thoroughly in colander. Return to pot, add cheese sauce and mix together thoroughly.

6. Spread one-third of pasta mixture over bottom of prepared baking dish. Scatter one-third of remaining cheese on top. Spoon another one-third of pasta on top and add another one-third of cheese. Top with remaining pasta, then remaining cheese. Sprinkle with reserved bread crumbs.

7. Bake for 25 to 35 minutes, or until golden

*** I chopped up 2 Ham Steaks and threw it in when mixing all ingredients together to make a main dish***

this is apparently from Cabot Cheese

Perfect Crispy Potatoes

Ingredients

• 1/4 cup vegetable oil
• 3 russet potatoes, peeled, and cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons water
• 1 tablespoon unsalted butter

Directions

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

source: Melissa D'Arabian foodnetwork.com

Crispy-Skinned Chicken a l'Orange

Ingredients

• Kosher salt and freshly ground black pepper
• 3 skin-on bone-in chicken breast halves (I used skin less boneless chicken breast)
  
• 1 tablespoon vegetable oil
• 1/2 cup frozen orange juice concentrate
• 4 tablespoons honey

Directions

Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

source: Melissa D'Arabian foodnetwork.com

Easy Crockpot Chicken and Stuffing

An easy recipe for crockpot chicken and stuffing.

Ingredients:

• 1 package herb-seasoned stuffing mix, prepared
• 4 to 6 boneless chicken breast halves or boneless thighs, without skin
• 1 can cream of chicken soup
• 1 can (3 to 4 ounces or more) sliced mushrooms, drained (I don't eat mushrooms so I skipped this)
  

Preparation:

Prepare packaged stuffing mix with butter and liquid as directed on package. Layer stuffing in the bottom of greased slow cooker. Place the chicken pieces on top. Chicken can overlap some, but try to arrange with as little overlap as possible. If there is room, you could use more chicken. On top of the chicken, pour 1 can of cream of chicken soup, or you could use cream of mushroom, or cream of celery, whatever you like. Just don't add the liquid the soup can says to use. Add the mushrooms. Be sure to stir the mushrooms around a little so they are coated with the soup.
Cover and cook on low for 6 to 8 hours.

found at: http://southernfood.about.com/od/crockpotchicken/r/bl82c3.htm

Zucchini Bread

Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3 eggs
• 1 cup vegetable oil (or 1/2 cup vegetable oil and 1/2 cup applesauce)
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 2 medium zucchini shredded w/skin on, don’t drain excess moisture)
• 1 cup chopped walnuts or pecans

Preheat the oven to 325 degrees. Spray two 8×4 inch loaf pans with cooking spray.

Whisk together flour, salt, baking soda, baking powder, cinnamon and ginger in a large bowl.

Beat the oil and sugars together on medium speed until combined, add in the eggs and vanilla and mix well. Add the flour mixture and mix until just combined. Fold in the zucchini and nuts. Pour the batter into loaf pans.

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and let cool completely.

This bread freezes very well, just make sure it is tightly wrapped.

found at: http://madebymel.wordpress.com/

Warm Italiano Spread

Prep Time:

5 min

Total Time:

15 min

Makes:

Makes 12 servings, 2 Tbsp. spread and 6 cra...

What You Need!

1 pkg. (8 oz.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese

1/4 cup pesto

1 plum tomato, chopped

1/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend

TRISCUIT Cracked Pepper & Olive Oil Crackers

Make It!

HEAT grill to medium heat. Place unwrapped cream cheese on 8-inch square sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese.

PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and cream cheese is softened, but still holding its shape.

TRANSFER foil to platter. Serve spread with crackers.

How to Prepare in Your Oven

Prepare this recipe year-round, by baking in a 375ºF-oven 12 to 14 min. or until shredded cheese is melted and Neufchatel cheese is softened, but still holding its shape.

from kraftfoods.com

Crock Pot Pasta Fagioli

--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth (check label for gluten!)
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)

The Directions.

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of parmesan cheese if you have it.

from: http://crockpot365.blogspot.com/

Cheddar & Vegetable Pasta Bake

Preparation Time: 25 minutes
Baking Time: 17 minutes

Ingredients:

• 3 cups (8 oz.) bow tie, rigatoni, or penne pasta (3 cups uncooked)
• 2 Tb. butter or margarine (I used Country Crock with Calcium)
• 2 cloves garlic, minced
• 1 Tb. flour
• 1 can (12 oz.) evaporated fat-free skim milk
• 2 cups (8 oz.) shredded Kraft 2% Sharp Cheddar or Sargento Reduced-Fat Mild Cheddar
• 1 pkg. (16 oz.) frozen mixed vegetables (cauliflower, red bell peppers, broccoli, carrots), thawed
• 3/4 tsp. salt
• 1/2 tsp. hot pepper sauce or 1/8 tsp. cayenne pepper (optional)
  

Directions:

1. Cook pasta as directed; drain and set aside.

2. Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly so milk does not burn!! Remove from heat and stir in 1 cup cheese until melted.

3. Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. (I did not grease my casserole dish and it was fine.) Cover with foil; bake in preheated 375°F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

Yields: 6 servings

Nutritional Info: (per serving) 303 calories, 10 g. fat, 2.6 g. fiber

Original Source: Sargento.com

Oatmeal Cookies

INGREDIENTS

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

DIRECTIONS

1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.

2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.

3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.

4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 36-60 cookies, depending on how large or small you make them.

from: http://www.momswhothink.com

Wholly Guacamole Gridiron Game Time Dip

Wholly Guacamole Gridiron Game Time Dip

Ingredients
- 1 Tbsp butter
- ½ cup red bell pepper
- ½ cup onion, chopped
- 2, 15 oz cans black beans, rinsed / drained
- 2 tsp fresh chopped jalapeno peppers
- ½ tsp ground cumin
- 1 cup salsa
- 2 cups cheddar cheese, shredded (I didn't use a full 2 cups)
- 14 oz Wholly Guacamole (I used homemade Guacamole)
- ½ cup sour cream
- 1 bag tortilla chips

My addition: - 2 pretzel rods broken in half (I used these for the goal posts)

Instructions:
1. Melt butter in skillet; add peppers and onion. Cook over medium heat until onion is softened. (4 minutes). Stir in beans, jalapenos and cumin. Cook until heated.

2. Transfer 1 cup of bean mixture to a food processor, process until smooth. Return blended mixture to remaining mixture and stir to combine. Spread onto an 11×8 baking dish

. Cover and refrigerate at least 2 hours.

3. Just before serving, layer over the bean mixture: salsa, cheese and top with Wholly Guacamole.

4. Spoon sour cream into resealable plastic bag. Snip off small corner and pipe sour cream lines over the guacamole to resemble yard markers on a football field.

(this can also be made without the football field design for the offseason football times)

from: http://www.sheknowsparties.com

Chicken Fajita Soup

Ingredients

• 1 pound thin chicken cutlets, cut into thin strips
• Juice of 2 limes, divided
• 1 tablespoon coriander
• 1 tablespoon cumin
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 3 large or 4 medium bell peppers, seeds removed and sliced
• 1 to 2 large red onions, sliced
• 3 large cloves garlic, grated or finely chopped
• 6 sprigs of thyme, leaves removed from stems
• 1 cup Mexican beer, or an additional cup chicken stock
• 1 15-ounce can stewed tomatoes
• 1 quart chicken stock
• Hot sauce to taste
• 6 flour tortillas (6- to 8-inches in diameter)
• 2 handfuls cilantro leaves, roughly chopped
• 1 ripe avocado, diced (optional)
• 1 cup shredded sharp cheddar cheese (optional)
• 1/2 cup sour cream (optional)

---

Yields: 4 servings

---

Preparation

In a shallow bowl combine the chicken strips with the juice of 1 lime, coriander, cumin, salt and pepper. Let the chicken marinate while you cut the veggies for the soup.

Place a large soup pot over medium-high heat with 2 turns of the pan vegetable oil, about 2 tablespoons. Heat the oil until it just starts to smoke and carefully add the marinated chicken to the pot, spreading it out in an even layer (the oil can have a nasty attitude and spit at you so be careful). Let it brown up completely on one side before moving the pieces.

Add the peppers, onion, garlic and thyme to the pot and cook a couple of minutes, until the veggies just start to get tender. Add the beer or stock, scraping up any brown bits on the bottom of the pot; then the stewed tomatoes, chicken stock and some hot sauce to taste. Bring up to a bubble and simmer while you prepare the tortillas.

If you have a gas cooking range, turn the flame to medium and, using tongs, place the tortilla right on top of the flame. Turn it and flip it until it starts to blister on both sides -- don’t walk away, this needs your full attention!

If you don't have a gas range, place a medium to large dry skillet over high heat and, working with one tortilla at a time, blister them in the skillet on both sides. As you blister each tortilla, stack and wrap them in a kitchen towel to keep them warm and pliable.

Once all the tortillas have been blistered, cut the stack in half, stack the two halves on top of each other and slice into short thin strips. Divide the strips between 4 serving bowls and reserve while you finish the soup.

Add more hot sauce, salt and pepper, to taste. Ladle the soup over the tortillas and top with some cilantro, diced avocado, additional lime juice, shredded cheddar and/or sour cream.

from http://www.rachaelrayshow.com

Blueberry Chicken Salad

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
1 carton (6 oz) lemon yogurt
3 tablespoons mayonaisse
1/2 teaspoon salt
Bibb lettuce leaves, optional

Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions, and remaining blueberries. Combine the yogurt, mayo,, and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries.
Yields: 4 servings.

from a Taste of Home Bonus Book magazine insert

Taco Soup

1 lg onion chopped

1 pkg taco seasoning

1 can corn drained

1 can veg broth or fat free chic broth

1 can black beans (DO NOT DRAIN)

1 can white beans (do NOT drain)

1 can refried beans

2 cans chopped/diced tomatoes

~cook onions w/1 tsp olive oil in a lg pot over med heat for 3-5 mins

~add tomatoes and refried beans to pot and mix til smooth

~Add beans, broth, and corn....mix well...bring to a boil

~reduce heat and add taco packet mix well...simmer for 1 hr covered

someone gave me this recipe so I'm not sure where it came from

Turkey Burgers

• 3/4 lb ground turkey
• 2 scallions or green onions, chopped
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/3 cup monterey jack cheese

Directions

1. 1

   Combine the 1st six ingredients in a bowl. Blend in the cheese.

2. 2

   Form into 4 patties.

3. 3

   Spray a frying pan with cooking spray.

4. 4

   Cook patties until done.

5. 5

   Serve on hamburger buns with lettuce and tomatoes.

found at recipezaar.com

Zucchini Fritters

21 min | 15 min prep

Ingredients

• 5 tablespoons Bisquick
• 1/2 cup parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 eggs, beaten
• 2 tablespoons butter
• 2 cups zucchini, grated

Directions

1. 1

   Blend the Bisquick, parmesan, salt, pepper.

2. 2

   Add eggs.

3. 3

   Mix zucchini into batter.

4. 4

   Grease hot pan or griddle with butter.

5. 5

   Pour batter into pan and fry 3 minutes on each side.

6. 6

   Serve warm, a delicious way of serving zucchini.

from: http://www.recipezaar.com

Pineapple Flax Muffins

Pineapple Flax Muffins

1/2 cup whole wheat flour 1 cup all-purpose flour 3/4 cup ground flaxseed 3/4 cup oat bran 1/2 cup brown sugar, packed 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon salt 2 teaspoons ground cinnamon

1-1/2 cups shredded carrots 1 cup pineapple tidbits, drained 1/2 cup raisins 1/3 cup plus 1 tablespoon egg substitute 2 tablespoons unsweetened applesauce 1 teaspoon vanilla 1 cup skim milk 1 tablespoon lemon juice

1. Preheat oven to 350°F.
2. In large bowl, mix flours, flax, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
3. Stir in carrots, pineapple and raisins.
4. Combine eggs, milk, lemon juice, applesauce and vanilla in separate bowl.
5. Add liquids to dry ingredients, stir until moist (batter will be lumpy).
6. Coat muffin tin with non-stick spray. Pour batter in tins.
7. Bake for 15-20 minutes, or until golden brown.

Preparation time: 15 minutes

Baking time: 15-20 minutes

Yield: 18 muffins

Nutrition Info (per muffin): 113 calories, 1.4 g fat, 23.4 g carb (2.2 g fiber, 2.7 g sugar), 3.5 g protein. 2 Weight Watchers Points

from: http://adventuresinmyfreezer.blogspot.com

Broccoli Chowder

Makes 6 servings, 1 cup each

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 hour 5 minutes

EASE OF PREPARATION: Moderate

1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 14-ounce cans vegetable broth or reduced-sodium chicken broth
8 ounces broccoli crowns (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
1 cup shredded reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt

(I also threw in some cauliflower that we had that needed to be used up)

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

NUTRITION INFORMATION: Per serving: 205 calories; 9 g fat (4 g sat, 3 g mono); 21 mg cholesterol; 23 g carbohydrate; 9 g protein; 4 g fiber; 508 mg sodium; 436 mg potassium.
Nutrition bonus: Vitamin C (61% daily value), Vitamin A (64% dv), Calcium (34% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 1 high-fat meat

from eatingwell.com

Paula Deen's Chocolate Chip Zucchini Bread

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest
• Whipped cream, for serving
• Zucchini ribbons, for serving

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

from: foodnetwork.com

Weight Watchers Mexican Chicken Casserole recipe

Weight Watchers Mexican Chicken Casserole recipe
Makes 6 servings

Ingredients
6 boneless skinless chicken breast halves
1 (6 ounce) package stove top chicken flavor stuffing mix
1/2 cup reduced-fat Monterey Jack cheese, shredded
3/4 cup salsa
1 1/4 cups hot water
1 tablespoon lowfat margarine (optional)

Preparation
1. Preheat the oven to 350 degrees F.
2. In a 2-quart baking pan, stir in the water, 1/4 cup of the salsa, seasoning packet and margarine (if using).
3. Arrange the chicken over the stuffing.
5. Pour the remaining salsa over the chicken.
6. Loosely cover pan with foil; bake for about 35 minutes.
7. Sprinkle with cheese while still hot and serve.

One serving is approximately 235 grams.
WW POINTS per serving: 5
Nutritional information per serving: 262 calories, 3.3g fat, 1.2g fiber

from: http://ww-recipes.net/

WW Bistro chicken

2 Tablespoons butter
1 Tablespoon olive oil
6 each boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped shallots
14 1/2 ounces diced canned tomatoes, with juice
1 1/2 teaspoons dried thyme
1 can French onion soup, condensed
1 cup Swiss cheese, grated (I don't like Swiss so I used cheddar)

Preheat the oven to 375 degrees. In a 12" ovenproof skillet, melt the butter in the olive oil over medium-high heat.

Sprinkle the chicken breasts with half the salt and pepper, reserving the rest for the sauce.

Pan-fry the the chicken until both sides are golden but the chicken is not cooked through.

Remove the chicken from the skillet, add the shallots, and cook stirring, until they are softened, 3 to 4 minutes.

Add the tomatoes and thyme and cook until the sauce has reduced a bit, 4 to 5 minutes. Add the soup and cook another 4 minutes, seasoning with the remaining salt and pepper.

Return the chicken to the skillet, cover with the cheese, and bake until the cheese is melted and the chicken is cooked through, about 20 minutes.

Anginettis

Anginettis

1 ¾ cup oil

1 ¾ cup milk

7 eggs

1 ½ cup sugar

2 tablespoons baking powder

1 capful or whiskey

zest of 2 lemons

9 cups flour (approximately)

mix together adding enough flour that it’s soft but not sticky.

roll into small snakes and coil into cookie

bake on non-greased sheets for 12 minutes at 350°.

Icing...

Mix approximately half a box of powdered sugar, teaspoon of vanilla and a small amount of water together... adding water slower to sugar to make this just slightly beyond a pasting mixture. Use a pastry brush to ice the cookies. (Will only be able to ice about 4 cookies and add sprinkles without the icing setting up too soon.) Let set out overnight uncovered to let the icing dry thoroughly.

CHICKEN CHIMICHANGAS

CHICKEN CHIMICHANGAS

8 Servings

8 oz. Chicken breast, cooked and shredded
1 can (16 oz) FF refried beans
1 c. salsa
1 can (4 oz) diced green chiles, drained
1 t. chili powder
¼ c. green onion, sliced
1 c. FF shredded cheddar cheese
8 (8") FF flour tortillas

Preheat oven to 350. Spray a 9"x13" baking dish with Pam; set aside.

Spray a large skillet with Pam.

Cook chicken and green onions in skillet until chicken is no longer pink. Drain off any liquid.

Add chili powder, salsa, beans and green chiles. Cook until heated through. Mix in cheese and remove from heat.

Warm tortillas, 2 at a time, in the microwave to soften.

Place ½ c. chicken mixture down center of each tortilla; fold in the sides and roll up.

Place chimichangas into prepared baking dish.

Spray the tops of each chimichanga lightly with Pam.

Bake uncovered 20-25 minutes or until tortillas are crisp and brown.

Serve with additional salsa, sour cream or other toppings for additional points.

No Pudge Brownie Clone Recipe

>No Pudge Brownie Clone Recipe

Ingredients

i> 1 cup sugar

3/4 cup flour

1/2 cup cocoa

2 egg whites(this is for cake like brownies and is optional)

2 teaspoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup non-fat vanilla yogurt(a 6 oz. container, Dannon works best)

nonstick cooking spray

Directions

1. 
   5>1Preheat oven to 350°F.

2. 2

   Mix all dry ingredients.

3. 3

   Add yogurt and mix well.

4. 4

   Batter will be very thick.

5. 5

   Spray an 8x8 pan with nonstick cooking spray.

6. 6

   Spread batter evenly.

7. 7

   Bake for 30-35 minutes.

8. 8

   Remove and cool.

9. 9

   Dip a knife in warm water and cut into 16 squares.

RECIPE BY: Anka

This recipe comes the closest to the ones that are sold in the stores. Do not substitute Splenda or other sweetner, the sugar in the recipe carmelizes as the brownies bake, making them more sticky (when I used Splenda, they felt like rubber. On the box vital wheat gluten also appears, I learned that it helps the brownies rise as the batter is rich in sugar. I figure about 1/2-1 teaspoon is enough * I didn't have yogurt at hand but I had some milk and Jello Sugar Free Fat Free Instant Chocolate Pudding. I made the pudding according to recipe on the box and substituted it cup for cup (I omitted the baking soda because the soda is there to offset the acidity in yogurt, no yogurt= no need for soda). The brownies came out even better!

Chocolate Peppermint Cookie

Makes 3 dozen

1 1/2 C all purpose flour
1/2 C cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 oz milk chocolate, chopped
1/2 C (1 stick) unsalted butter
1 1/2 C sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract
3 eggs
45 swirled peppermint candies

-Coarsely crush peppermint candies (I do it in the food processor)
-Preheat oven to 325
-Whisk together flour, cocoa powder, baking soda & salt. Set aside.
-Melt chocolate & butter. Add sugar, extracts & eggs, mix on med-low speed till combined.
-Reduce speed to low, mix in flour mixture. Stir in 1/3 of the candies.
-Refigerate dough until firm, about 30 minutes.
-Using spoon, form mounds of dough. Dip tops into remaining candies to coat.
-Place cookies, candy side up, on cookie sheet.
-Bake cookies just until set, about 15 minutes.

Broccoli Casserole

Broccoli Casserole

Serves 6 to 8

INGREDIENTS
3 tablespoons butter
1 onion, chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 large eggs, beaten
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon seasoned salt (Lawry's is a popular brand)
1 1/2 teaspoons lemon juice
1 1/2 cups Cheez-Its, crushed fine
2 tablespoons butter

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.

In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining
2 tablespoons butter.

Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

Chicken and Stuffing

Take 6 chicken breasts and place in crockpot, layering if needed. Place a slice of cheese (I prefer swiss) on top of each breast.

Mix 1/4C milk with 1-2 cans cream of mushroom soup and spoon on top of chicken

Add a box (I prefer 2 boxes) of stovetop stuffing (I prefer turkey flavored) to the crockpot

On top, pour 1 can chicken broth.

Heat on low 8-10 hours

Skillet Chicken Pot Pie

2 cans cream of chicken soup

1 1/4 cup milk

1 lg package frozen mixed veggies

1/2 pd chicken cooked cut into cubes

1 can refridgerated biscuits

poultry seasoning

1.Cook chicken til no longer pink b/f you get started

2.heat soup,milk,veggies,chicken in a med skillet..add salt & pepper (as much as you like) and a few dashes of poultry seasoning..

3.heat skillet over med heat until mixture comes to a boil.

4.arrange biscuits on top of chicken mixture (make sure they do not overlap)...lower heat, cover and simmer for 12 minutes...spoon liquid over biscuits occasionally

Recipes I still need to try

I was just going through my email and found a bunch of recipes that were recommended by friends, but I have not yet tried. I'm putting them on here so they're not lost in my inbox.

Minestrone Soup

• 2 tablespoons extra virgin olive oil (EVOO)
• 1/4 pound pancetta, chopped
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 carrots, chopped or 1 cup store-bought, pre-shredded carrots
• 4 stalks celery from the heart, chopped
• 1 fresh bay leaf
• Salt and freshly ground black pepper
• 1 can cannellini beans (15 ounces), drained
• 1 can chickpeas (15 ounces), drained
• 2 sprigs rosemary, leaves removed and finely chopped
• 4-5 sprigs thyme, leaves removed and chopped
• 1 can diced tomatoes (15 ounces)
• 1 bunch kale, thick vein removed and leaves coarsely chopped
• 1 quart chicken or vegetable stock
• 2 cups water
• 1/2 pound whole wheat elbow pasta
• Shaved Pecorino Romano cheese

Heat a medium size soup pot over medium-high heat with the EVOO, about 2 turns of the pan. Add the pancetta and cook until crispy and golden brown, 4-5 minutes.

Add the onion, garlic, carrots, celery and bay leaf to the pot and cook until the vegetables have softened, about 5 minutes. Season the veggies with salt and freshly ground black pepper.

Add the beans, chickpeas, herbs, tomatoes, stock and water to the pot and bring up to a bubble. Add the kale and cook until wilted. Add the pasta and boil the soup until the pasta has cooked to al dente, according to package directions. (If you aren't serving the soup right away, cook the pasta separately and add it to individual portions as you serve.)

Remove the soup from the heat and allow it to cool for about five minutes before serving.

I usually sprinkle with cheese before eating...I also left out the pancetta last time i made it b/c honestly i forgot to buy it and it still tasted good...It taste good w/it too...i have made it both ways now....oh and instead of kale i use a small bag of frozen spinach thawed and drained...

Baked Potato Soup

Baked Potato Soup

• 4 large baking potatoes, baked and cooled (from Tuesday)
• 2/3 cup butter or margarine
• 2/3 cup all-purpose flour
• 6 cups milk
• 2 tsp salt
• 1/2 tsp pepper
• 4 green onions, chopped and divided
• 12 slices bacon, cooked, crumbled, and divided
• 1 1/4 cups (5 oz.) cheddar cheese, shredded, divided
• 1 (8 oz.) carton sour cream

Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins. Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)

Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream. Serve with remaining green onions, bacon and cheese as a garnish.

Oven Roasted Chic Peas

1-15 ounce can of garbanzo beans, drain and rinse & dry them some of the way or they turn out soggy

Cooking Spray ( I like butter flavored better than olive or canola oil)/Cookie Sheet

I like to season with salt(to taste) but you can use pepper, cayanne pepper, garlic, Italian seasoning.

Mix in a bowl

Roast for 30 minutes at 400 degree F, stirring once in a while until golden brown and just crispy. Cool and store in an airtight container

Graham Cracker Delights

Graham Cracker Delights

1/3 pack graham crackers

1 stick butter

1 stick margarine

½ cup packed brown sugar

*optional: finely chopped nuts and/or mini chocolate chips

Break apart crackers & put on cookie sheet with sides. Boil next three ingredients for two minutes. Pour over graham crackers. Sprinkle with chopped nuts or mini chocolate chips.

Bake at 350 degrees for 10 minutes. Cool completely before removing from cookie sheet.

from a cookie exchange

The Ultimate Spritz

The Ultimate Spritz

1 cup butter, softened

1/2 cup sugar

2 1/4 cups Gold Medal® all-purpose flour

1/4 teaspoon salt

1 egg

1/4 teaspoon almond extract or vanilla

Food color, if desired

Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired

1. Heat oven to 400ºF. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.

2. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.

3. Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

from a cookie exchange

Peanut Butter and Chocolate Biscotti

Peanut Butter and Chocolate Biscotti

Ingredients

• 10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
• 2 1/2 cups all-purpose flour
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3 large eggs
• 1 1/4 cups sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup smooth natural peanut butter, room temperature
• 1 1/4 cups dry roasted peanuts
• 1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)

Directions

Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.

Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.

Whisk the flour, baking powder, and salt together in a large bowl.

Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.

While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.

Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.

Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets.

from a cookie exchange

Peanut Butter Blossoms

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE'S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

from a cookie exchange

Chocolate -Mint Snow-Top Cookies

Chocolate -Mint Snow-Top Cookies

makes about 42 cookies

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/2 cups semisweet chocolate pieces

6 tablespoons butter, softened

1 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

1/4 teaspoon mint flavoring

1/4 teaspoon salt

powdered sugar

1. combine flour, baking powder, and 1/4 teaspoon salt; set aside in sauce pan heat 1 cup of chocolate pieces over low heat until melted, stirring constantly.

2. beat butter with mixer on medium speed for 30 seconds. beat in granulated sugar until combined. beat in melted chocolate, eggs, vanilla, and mint flavoring. stir in flour mixture and remaining chocolate pieces. wrap dough in plastic wrap and freeze for 30 minutes.

3. preheat oven to 350. shape dough into 1 inch balls and roll in powdered sugar. place balls on ungreased cookie sheet about 2 inches apart. bake for 10-12 minutes or until tops are crackled. cool 2 minutes on sheet and then transfer to wire cooling rack.

Pepperoni Pinwheels

Ingredients:
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg white, beaten

Directions:
1- Heat oven to 375°F. In small bowl, mix cheese, pepperoni, oregano and egg yolk.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Spread each rectangle with about 3 tablespoons pepperoni mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white.
4. Bake 12 to 15 minutes or until golden brown. Serve warm.

Optional: Serve with warm sauce for dipping

found at: http://stephaniecooks.blogspot.com