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Showing posts from 2009

Icing for "flooding" cookies!

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It works so fabulously I'm tempted to ice everything in the house =). Here's the recipe I used to ice the sugar cookies made from the recipe below. The cookies are amazing by themselves- I'm so glad I went with that recipe. 1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extract assorted food coloring In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, paint them with a brush, or I put mine in ziplock bags, cut the corner tip off, and "flooded" them. I had to use thinner icing for the bottom (white) layer to"flood" them. The icing gets hard and glossy, so you can stack them on top of each other and they don't mess up the design. I mixed a second batch to do th

No Fail Sugar Cookie Recipe

I found this on Soul Kitchen's blog last week, but every time I open thatblog it jams up my computer, so I'm posting it here. I found some snowflake cookie cutters (finally!) and Dball & I are going to make this recipe for our family and friends. We may even ship it to folks- don't know how that will go! No Fail Sugar Cookie Recipe 6 cups flour 2 cups butter 2 cups sugar 2 eggs 1 TBSP baking powder 2 tsp. vanilla extract 1 tsp. salt Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well. Chill for 1 to 2 hours Roll to desired thickness (I like ¼ inch) and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 8-dozen 3" cookies. Royal Icing 2 tablespoons meringue powder 1/4 cup water About 2 cups confectioners' sugar 1 teaspoon flavoring such as vanilla, lemon, orange or almond (optional) It'

Crock-pot Black Bean Soup

I am not warm. It's definitely a crock-pot day, and I'm trying this recipe for the very first time. Since I made it up in my head. =) But I'm extremely optimistic, and cold. Keep your fingers crossed, will report back after! Black Bean Soup Ingredients 2 lbs dry black beans salt pork (fat back, 10-12 slices bacon...) 2 medium onions 1 can diced tomatoes 6 cloves garlic 1-2 bay leaves 1-2 TBSP cumin 1 tsp chipotle pepper cilantro sour cream, cheddar cheese, scallions for garnish I soaked my beans overnight w/2 tsp baking soda and a large bowl of water. I don't know what the baking soda does for it, I've heard it cuts the gas and also that it can soften really hard beans (like the ones that have maybe been in your food storage for 10 years?! I don't know....) So this morning I drained the beans, rinsed them real well and dumped them in the crock-pot. If you don't want to soak your beans overnight, you can clean, rinse, and sort them- then boil them for 1-2

Crockpot Tex-Mex Chicken & Dumplings

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I found this recipe on Homesick Texan's recipe blog , then read it later yesterday on Let's Dish's blog . They were both making standard Tex-Mex chicken and dumplings, but today is cold and misty, and I need to use the crock-pot. So I'm converting it and hoping for the best =). ' UPDATE: The chicken and soupy part was fab- my dumplings didn't turn out so well. I'll add pics though and you can maybe see where I went wrong!? Tex-Mex chicken and dumplings For the chicken: 2.5 lbs chicken breast (or 1 whole chicken, about 4 lbs... I dislike deboning!) 16 cups of water (1 gallon) 1 onion 9 cloves of garlic, divided 2 carrots, peeled and cut into quarters 4 celery stalks, cut into quarters 2 bay leaves 1 stem of cilantro (optional) plus 1/4 cup of cilantro, chopped 1 can of Ro-Tel 2 jalapenos, sliced 1/4 cup cilantro Juice of one lime 1/2 cup of cream Salt, black pepper, cayenne and cumin to taste For the cornmeal dumplings: 1 cup cornmeal 1/4 cup all-pu

B's Chocolate Chip Cookies (and Pan Cookie Conversion)

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So AceBall spent a few years tweaking his chocolate chip cookie recipe, until he felt it was "the perfect cookie". I can't complain- I eat 'em hot, I eat 'em cold (the day after is THE BEST !) and pretty much any time of the day or night. I have been using the tollhouse pan cookie recipe straight off their site, but it always tastes too salty for some reason!? So I decided to use B's recipe and and see if it was any better. It was! Here it is, the ingredients are the same whether making traditional or pan cookies, just the baking instructions change a little so after you get it all mixed up you have to decide which kind you want ;o). Ingredients: 2 ¼  c. flour ½ tsp. salt 1 tsp. baking soda 2 eggs 2 tsp. vanilla 1 c. butter 1 c. brown sugar ½ c. sugar 2 c. chocolate chips B creams together butter, sugars, eggs, vanilla in the Bosch (note the extra vanilla- we kind of love it here, so we use extra in most recipes!). Then mix in dry ingredien

TEXAS SHEET CAKE

There's nothing good for you about it, I'm afraid. It comes out rich, moist, chocolatey.... and might induce a diabetic coma. But they're SO FABULOUS! Most people put PEEcons on theirs, but I'm allergic to them so I do not. I've been know to "eat around" them on occasion, but it's really not a good idea with a nut allergy.... Ingredients: 1 cup butter 1 cup water 1/4 cup cocoa 2 cups sugar 2 cups flour 1/8 teaspoon salt 2 eggs 1 teaspoon baking soda 1/2 cup sour cream 1 teaspoon vanilla Frosting, below chopped pecans Frosting 1/2 cup butter 1/4 cup cocoa 1/4 cup plus 2 tablespoons milk 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted) 1/2 teaspoon vanilla Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch

Pumpkin Spice Muffins w/Cream Cheese Glaze

Saw this recipe on Reba's facebook... tweaked it a little and even DBall eats them if "there's nothing else" lol. The rest of us LOVE them though! 1 15 oz can pumpkin puree 1 box spice cake mix 2 eggs 1 bag of cinnamon chips (like chocolate chips- but cinnamon!) 1/4 c. water Glaze 1/2 cup powdered sugar 1/2 cup (4 ounces) cream cheese, softened 1/2 teaspoon vanilla extract 3 tablespoons fresh orange juice Mix the first 4 ingredients together, then stir in cinnamon chips. Pour into cupcake cups in muffin pan, bake according to spice cake package directions. To prepare glaze, place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well after each addition. Drizzle warm muffins with glaze. FABULOUS!!!!

Crockpot Chicken & (Southern) Dumplings!

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Crockpot Chicken & (Southern) Dumplings 1 whole chicken (about (3 lb.) or 4-5 chicken breasts 2 chopped carrots 1 chopped onion 1 tsp. salt 1/2 tsp. pepper 1 tsp sage or poultry seasoning 3 c water (I add more spices than that, like rosemary or thyme...) to thicken stock: 1/4 c flour + 1 c broth from pot 2 c flour 3 TBSP shortening 1 tsp salt 1/4 c water Put carrots and onions in bottom of crock pot. Add chicken. Top with spices and water. Cover and cook 8-10 hours on low. Remove chicken, de-bone if necessary. Strain everything else and save broth. Break up chicken and return to crockpot with broth and carrots. Turn crockpot on high. When it is boiling, mix 1/4 c flour with 1 cup of broth from the pot, slowly add back in and stir and stir to thicken and remove lumps. You can also use cornstarch, but I'm anti-carbs and try to avoid it. (or maybe I just don't like corn starch??) To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in

Spicey Sour Cream Chicken Enchiladas....

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While I was unpacking and doing laundry from vacation today I was thinking how fabulous the cool weather is, and how tasty some chicken enchiladas would be! I have a recipe I normally use, but decided to change it up a bit. Here's what I did: 1 whole chicken or 6 chicken breasts 2 c cream-of-chicken soup (or 1 can I guess if you use canned?) 1 c green enchilada sauce (I used medium, couldn't find hot!) 1-1.5 c. light sour cream 2 TBSP La Sabrozita "Home Style Salsa" Tomatillo 2 TBSP Luzianne Cajun Seasoning (I use the green carton) about 12 small flour tortillas small can black olives 8-16 oz colby jack or cheddar cheese I place the chicken in a pan and sprinkle with cajun seasoning and cover with water. Bring it to a boil, reduce heat and cook until chicken is done/falling apart. Remove the chicken from the pot to cool but save the water you cooked it in. When chicken is cool enough shred it or break it up. To make cream-of-chicken soup I put 2 TBSP butter or m

D's Birthday "Cake" in sections

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I didn't frost the sides, because it was so rich I was afraid everyone might be ill! So for DBall's birthday for the last couple years I've made a "brownie" cake. Just combined two packages of brownie mix and cooked it in a jellyroll pan, frosted it and lit it up at the appropriate time. This year we decided it would be yummy to try chocolate chip cookie on the bottom, and brownie on the top. So I've made the jelly-roll pan sized (11x16? I think!) brownie and got it freezing. Since I'm going to have to invert it onto the pan cookie base, I figured freezing it would help keep it from crumbling. I had lots of (welcome) help For the pan cookie base, I liked nestle's tollhouse pan cookie recipe. But we decided we needed double chocolate chip- with white chips. Then when we were at the grocery picking up the chips, the Birthday Boy decided he needed swirled chocolate/white chips. So I found a recipe for double chocolate chip cookies, and just used it

SNICKERDOODLES

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The Snickerdoodle recipe I've been using lately..... 1 cup Splenda 1/2 c white sugar 1/2 cup butter, softened 1 teaspoon vanilla extract 2 eggs 2 3/4 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon Directions Preheat oven to 400 degrees F (205 degrees C). Combine 1 1/2 cups sugar/Splenda, butter or margarine, vanilla and eggs. Mix well. Stir in flour, cream of tartar, baking soda and salt. Blend well. Place in fridge or freezer until really cold, or you won't be able to make the balls. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets. FABULOUS!

Crockpot Hot Italian Sausage & Peppers

2 lbs whole hot Italian sausages(or sweet, if you like sweet) 2 cloves garlic, minced 2 large diced onions 1 yellow bell pepper 1 red bell pepper 1/2 lb fresh sliced mushrooms 1 can diced tomatoes 1 bay leaf 6 oz. can tomato paste 1/2 cup dry red wine or water 1 Tbsp. dried parsley leaves 1 Tbsp. dried basil leaves 1/2 tsp. oregano 3 tbsp olive oil Cook turkey sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3-4 quart crockpot , then add half of the peppers and the mushrooms. Add all of the browned turkey sausage, then the rest of the onions and peppers. Add bay leaves and garlic. Combine diced undrained tomatoes, tomato paste, and red wine in small bowl and mix well to blend. Pour over mixture in crockpot . Cover slow cooker and cook on low for 6 hours. One hour before mixture is done, mix together parsley, basil, oregano, and salt and pepper to taste (TASTE IT FIRST! It may be plenty salty from the sausage....). Add

Angie's New Higher Protein Morning Eggs / Yummy new egg recipe!

I've been eating an egg with low-fat turkey sausage and cheese for breakfast almost every morning for weeks and weeks. I don't really mind it, but it was a lot to have to eat just to get my protein in for the morning. Many WLS 'friends' kept telling me they eat cottage cheese, which honestly sounds so horrible I can hardly stand it. I like it cooked alright, but not straight by itself. Eeew. So I started thinking maybe I could cook it into my morning scrambled eggs. This morning the cottage cheese plus the cheddar worked out to look and taste a lot like velveeta- all creamy and smooth and yummy. So I thought I'd share. I am planning to add chopped spinach to the mix,I just haven't bought any yet. I may try to get fresh spinach from the Farmer's Market this week... otherwise I'll have to use some other kind. Angie's New Higher Protein Mornin g Eggs Ingredients: 2 eggs (I use Eggland's Best) 1 c LOW FAT cottage cheese 1/2 c (okay, sometimes

EASY CROCK POT LASAGNA

UPDATE: Alright, we tried this for dinner last night (06/09/09). It seemed a little salty at first, but I think that may have been from my over-dose of mozzarella cheese. :o) Other than that, I thought it wasn't tomato-y enough. Next time I will add a can of diced tomatoes, or fresh ones if I have them on hand. But AceBall enjoyed it, and I thought it was fairly decent as well. I've heard others who LOVE it, but I need to mention here that Italian is not my favorite style of food. I love Mexican, and Italian often makes me ill. At least the tomato-based dishes do, and ABall doesn't like non-tomato-based Italian dishes as a rule. Dinner one night next week! Ingredients: 1 pound chuck or 1/2 pound chuck + 1/2 pound ground turkey 1 tsp Italian seasoning 1 28 oz jar spaghetti sauce (your favorite) 1/3 cup water 8 lasagna noodles 1 4 1/2 oz can mushrooms 1 15 oz carton ricotta or cottage cheese (we use cottage cheese- Bryson prefers it) 2 cups shredded mozza

White Beans and Sun-Dried Tomatoes

Found this recipe online, intend to try it soon! Ingredients: 2 cups Great Northern beans, sorted 3 cloves garlic, minced 1 onion, chopped 3 cups vegetable broth 3 cups water 1 teaspoon salt 1 teaspoon dried thyme leaves 1/2 teaspoon Herbs de Provence 3/4 cup chopped sun dried tomatoes in oil, drained 4 ounce can sliced black olives, drained 1 cup shredded Havarti cheese 1/2 cup grated Parmesan cheese Mix all ingredients except tomatoes, olives, and cheeses in 3-4 quart slow cooker. Cover slow cooker and cook on high for 4-6 hours or until beans are tender. Mash some of the white beans while in the crockpot to thicken mixture. Stir in tomatoes and olives and cook 10 more minutes until thoroughly heated. Stir in both types of cheese and serve. 5 servings

Cream Cheese Chicken

Cream cheese and chicken together, in my opinion, is FABULOUS enough to have every week. I do use the low fat (NOT fat-free) cream cheese, and the seasoning I use is amazing. Garam Marsala contains cinnamon, pepper, bay leaves..... it's SO YUMMY. I'm not sure what possessed me to include it with cream cheese and chicken, but Bryson deals with it and sometimes even enjoys it. I add it last, right before I serve it, because somehow it goes away if you let it cook too long. Please note that it is an Indian spice, and probably is not traditionally used with cream cheese or chicken. You may feel free to substitute Italian, Mexican, Greek.... whatever kind of seasoning you enjoy. But I recommend everyone try the Garam Marsala at least once, in something! Ingredients: 2 cups homemade cream of mushroom soup frozen chicken--enough to feed four adults 1 onion 1 T sugar 1/4 t black pepper 1 t kosher salt 2 cloves minced garlic --block of (low-fat) cream cheese (to add later) Garam

Crock-pot Quesadillas

In celebration of Cinco De Mayo (any time is good time for a party!) we had Crock-pot Chicken Quesadillas for dinner. I made up the recipe, but Bryson and I both enjoyed it so I thought I'd post it here. Put all of these in your crock-pot: 2 lbs chicken breast meat 1 lg can green enchilada sauce 2 cans diced chilis (or 4 jalapeños) diced tomatoes or sundried tomatoes 1 medium chopped or sliced Vidalia onion black olives if desired salt & pepper to taste cilantro & cumin to taste Let this cook on high for 3-4 hours, or low for 7-8 hours. It will smell like heaven in a pot- all over the house. Then I shred the chicken; and get out the tortillas, cheddar cheese and sour cream. We just scooped the meat mixture into a flour tortilla, and topped it with cheddar cheese and sour cream. It was FABULOUS. I meant to take a picture, but we ate it (all) so fast I didn't have time. Maybe next time I'll snap a photo, and add it. ¡Olé!

Angie's Tweaked Southwest Chicken Soup

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1 pkg boneless, skinless chicken breasts or tenders (approximately 1lb) 2 T olive oil 1 medium chopped onion 2 T minced garlic 1/2 t. chipotle chili powder 1/2 t. cumin 1/8 t. red pepper 1/2 t. salt 96 oz chicken broth (chicken, onion, carrots, celery, salt & pepper) 1 15 oz. can black beans, drained and rinsed 1 can rotel chopped tomatoes and chilis 1 15 oz. can kidney beans 2 T fresh cilantro, chopped To make broth: Cut the roots off the ends of the onion, leave the skin on and cut into quarters. Cut 1-3 carrots into 3-4 pieces each. Cut 1-3 celery stalks into 3-4 pieces each. Put all this plus chicken and water to the top of the Dutch Oven. Season with salt and pepper. Bring to a boil and cook until chicken is done. Remove chicken to cool, remove vegetables and throw away. Skim foam off broth if you want. Sauté the onions in olive oil until they're translucent (I actually cook mine a little longer until they start to brown/caramelize). Add the garlic and seasonings

Southwest Chicken Soup

1 pkg boneless, skinless chicken breasts or tenders 2 T olive oil 1/2 cup chopped onion 2 T minced garlic 1/2 t. chili powder 1/2 t. cumin 1/8 t. red pepper 1/2 t. salt Large box chicken broth 1 15 oz. can black beans, drained and rinsed 1 15 oz. can Mexican stewed tomatoes (I use kitchen shears and cut the tomatoes) 1 15 oz. can white sweet corn, un-drained 2 T fresh cilantro, chopped Saute the chicken in the olive oil until the meat is white. Add the onions, garlic, and seasonings and cook for 2-3 minutes until the onions are tender. Add the broth and vegetables. Simmer for 15 minutes or more. Add the cilantro a few minutes before serving so that the green color remains. Top with shredded cheese, and serve with tortilla chips. Enjoy. This is an easy recipe to double and freeze in individual servings.

Mexican Stuffed Pizza

SOUNDS FABULOUS- got it on the menu next week! 1 lb. ground beef 1/2 cup (or more to taste) hot sauce 2 8-oz. cans reduced-fat crescent rolls low-fat cheddar cheese lettuce tomato cilantro sliced black olives low-fat sour cream Preheat oven to 350 ° degrees. Brown beef in skillet. Add hot sauce and simmer on low. On a 10-12 inch round pizza pan (or large cookie sheet), slightly overlap wide ends of crescent rolls around the pizza pan, positioning the top half of each triangle so that it's hanging over the edge of the pan. Spoon beef mixture in the center of each triangle and sprinkle with cheese. Bring top halves of each triangle over the beef and tuck under. Bake for 28-30 minutes or when crescent rolls become slightly brown on top. Cool and add chopped lettuce, tomato, cilantro, sour cream and black olives in the center!

"Low Carb" Meatloaf

I found this recipe several years ago when I was low-carbing. I'm fairly permanently low-carbing now, or at least high proteining. I am pretty much incapable of following recipes exactly- I just normally cannot force myself to do it. But when I follow this recipe in general, Bryson and I really like it- you might try it if you've never had meatloaf with ground mushrooms in it. Also I use "no salt added" tomato sauce nowadays to lower the sodium content. MUSHROOM MEATLOAF Yield: 8 servings Source: "Secrets of Good-Carb Low-Carb Living" Book Info: http://diabeticgourmet.com/book_archive/... INGREDIENTS - 1-1/2 pounds 95-percent-lean ground beef or ground turkey - 2 cups very finely chopped fresh mushrooms - 3/4 cup very finely chopped onion - 3/4 cup quick-cooking (1-minute) oats - 8-ounce can tomato sauce with roasted garlic or Italian herbs - 1/4 cup plus 2 tablespoons fat-free egg substitute - 1/4 cup very finely chopped fresh parsley, or 1 tables

Legal Pizza (low carb, high protein)

Low Carb Pizza Crust: 1 (8 oz) pkg cream cheese, room temperature (I use low or non-fat) 2eggs salt & pepper to taste 1/4 c. grated Parmesan cheese Preheat oven to 350°. Grease a 9x13 baking dish. In medium bowl, blend together cream cheese and eggs with a wooden spoon. Season with salt and pepper, and stir in Parmesan cheese until combined. Pour into baking dish and bake for 17 minutes or until golden brown. Let the crust cool for10 minutes. Add toppings (pizza/spaghetti sauce, cheese, meats, veggies) and bake for 8 minutes or until cheese is bubbly. I originally got this recipe from Suzanne Somers, and I personally think this turns out fabulously, and after WLS it's easy to eat, you don't have to deal with the pizza dough crust! If you're craving pizza but cannot have it because of WLS, this is worth a try!

Nannie's Sour Cream Chicken Squares

Nannie's Sour Cream Chicken Squares 2 c. bisquick 1/2 c. cold water 1 c. cooked chicken 1- 4 oz can of mushrooms 1jar pimentos 1/3 c. chopped onion 1 c. shredded cheddar cheese 1 c. sour cream 1/3 c. mayonnaise 3 eggs 1 tsp garlic 1/8 tsp pepper Grease baking dish. Mix bisquick and water until soft dough forms- beat vigorously- knead 5 times- roll into rectangle. Place dough in dish so edges are 1/2" up the sides. Mix together remaining ingredients and pout evenly over dough. Bake approximately 25 minutes at 425 ° until edges are golden brown and knife inserted in center comes out clean. 6-8 servings.

Nana's King Ranch Casserole

King Ranch Chicken 1 chicken 1 can cream of mushroom soup 1 can cream of chicken soup 1/2 bar velveeta 1 can rotel tomatoes 1 can diced green chilis 1 large onion chopped 1 pkg corn tortillas tortillas sharp cheddar cheese to taste Boil chicken. Cool, de-bone and save broth. Combine soups, cheese, rotel, chilis, chopped onion and 1 c cheddar cheese in sauce pan. Cook until hot and all mixed together. Soak corn tortillas one at a time in reserved chicken broth (use canned broth if you didn't have to boil your chicken). Place layer of tortillas in bottom of greased 9x13 casserole dish. Layer chicken, soup mixture, sharp cheese. Repeatstarting with tortillas. Bake at 350° for 35-40 minutes (until bubbly and cooked through).

Angel Biscuits (Thank you Mrs. Deen)

Angel Biscuits (Paula Deen's recipe) 2 1/2 tsp active dry yeast (or one pkg, if you buy it that way) 1/2 cup warm water (105°F to 115°F) 1/4 cup plus 2 teaspoons sugar, divided 5 cups all-purpose flour2 1/2 teaspoons baking powder 2 1/2 teaspoons baking powder 1 teaspoon baking soda 1 cup shortening 1 1/3 cups milk In a 1-cup liquid measuring cup, combine yeast, warm water, and 2 teaspoons sugar; let stand 5 minutes. In a large bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, and salt; cut in shortening with a pastry blender until mixture is crumbly. Combine yeast mixture and milk, and add to dry ingredients, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 1 minute. Roll dough to 1/4-inch thickness. Cut with a 2-inch round cutter, and place on lightly greased baking sheets. Cover, and let rise in a warm place (85°F), free from drafts, for 1 hour, or until doubled in bulk. Bake at 400°F for 10 to 12 minutes, o

Red Beans & Rice

*note: I always feel like we should have red beans & rice on Monday round about noon. I usually don't make it on Mondays, because Bryson doesn't work the night before, and he doesn't love red beans and rice (bizarro, I know). Somehow it feels better on Mondays though, and you may wish to take that into consideration if you have "feelings" about how or when certain foods should be eaten. Putting a pot of red beans on Sunday night is just- well, it's fabulous for me. :) Red Beans & Rice 2 lbs dried red beans (small kidney beans) 6 c water 4 cloves garlic (minced) 1 lg green bell pepper (chopped) 1 lg red bell pepper (chopped) 1/2 lb salt pork 1 c dry red or cooking wine 1/2 c fresh parsley (chopped) 3 bay leaves 1 tsp dried oregano 1 TBSP Old Bay Seasoning 1 tsp celery seeds 1 tsp paprika 1/2-1 tsp ground chipotle pepper 1/2-1 twp crushed red pepper 1 tsp Louisiana hot sauce 1 lb smoked beef sausage cut into 1/2 inch pieces 1 lb andouille sausage cut i

Mom's Tex Mex (7 layer) Dip

Tex Mex Dip 3 medium-size ripe avocados 2 TBSP lemon juice 1/2 tsp salt 1/4 tsp pepper 16 oz can refried beans 1 can diced green chilis 1 c dairy sour cream 8 oz pkg cream cheese, softened 1 pkg taco seasoning mix 2 3.5 oz cans sliced black olives 1 large bunch green onions w/tops, chopped 3 medium tomatoes (cored, seeded, coarsely chopped) 8 oz sharp cheddar or Mexican blend cheese Preparations: Peal, pit and mash avocados in medium-size bowl with lemon juice, salt and pepper. Combine green chilis and refried beans in a separate bowl. In a third bowl combine sour cream, cream cheese and taco seasoning. To assemble: Spread beans dip on a shallow serving platter. Top with seasoned avocado mixture. Top that with sour cream mixture. Sprinkle chopped onions, then tomatoes, then olives. Cover with shredded cheese. Can serve chilled or at room temperature.

Strawberry Delight

Strawberry Delight (or use blueberry, cherry, blackberry or pineapple pie filling) Crust: 24 crushed graham crackers 6 TBSP sugar or splenda granular 6TBSP butter Filling: 1 c. mock cream cheese: 3/4 c. drained 1% low fat cottage cheese blended (in blender or food processor) with 6 TBSP low fat or fat free cream cheese 1/2 c sugar or splenda granular 4 egg whites 1 tsp vanilla 3 TBSP flour 1 pint sliced & drained strawberries, or can of pie filling Pudding: 1 6-serving size instant vanilla pudding 2 1/2 c. cold skim milk Prepare crust and press into 13x9 casserole. Bake 8 minutes at 375°. Refrigerate for an hour or chill in freezer while finishing recipe. Preheat oven to 350° degrees. Blend cottage cheese, flour, and cream cheese in a large bowl. Add egg whites one at a time, beating well after each addition. Gradually add 1/2 cup sugar/splenda and vanilla. Pour into prepared crust and bake 20 minutes. Cool. Spread strawberries or pie filling over cooled filling and crust. Mix

Chicken Roll Ups

Chicken Roll Ups 6 chicken breasts (sage, salt, pepper) 8 count dairy case crescent rolls 1 stick butter or margarine 2 oz cream cheese (2/3 of 3 oz bar) Cook chicken with sage, salt & pepper in large pot with enough water to cover. While this is cooking, cream together butter or margarine and cream cheese. When chicken is fully cooked (30 minutes or so, until tender and juices clear) drain and let cool. Tear, shred or otherwise make smaller pieces of chicken breasts :). Lay out the uncooked crescent rolls and spread evenly with cream cheese mixture. Put cooked chicken pieces on large end of crescent rolls and roll them up. Bake as directed (on the crescent roll can) until rolls are golden brown and cooked through. Serves 8.

Original Recipe (like KFC) Baked Chicken

Original Recipe Baked Chicken 2 cups self-rising flour 2 envelopes Lipton tomato cup-a-soup or 1 box Knorr dry tomato soup mix 1 envelope dry Good Seasons Italian dressing 1 tsp. salt 1/4 cup butter or margarine Combine above ingredients and put in ziploc bag. Wash and cut chicken into pieces and place in bag. Shake to coat. Melt butter/margarine in baking pan. Add chicken and bake at 350° for 20 minutes. Turn chicken and bake 40 minutes longer or until done. *The mix will coat several chickens, so don't use it all at once. Begin with half a cup.

Seafood Cheese Soufflè

Seafood Cheese Soufflè (crab, shrimp or Lobster) 1 8oz grated sharp cheese 1 stick butter or margarine 8 slices of bread 1 cup crab, shrimp or lobster 4 eggs 2 cups milk 1/4 tsp tobasco sauce salt & pepper Cream butter and grated cheese, and spread on bread slices. Put 4 slices of bread in buttered casserole dish and sprinkle with half the seafood. Add a second layer just like the first. Combine eggs, milk, tobasco and salt & pepper to taste- mix well. Pour egg milk mixture over the bread slices in the casserole, cover and refrigerate. Remove from refrigerator 1 hour prior to baking. Bake covered at 300 ° for 30 minutes. Remove cover, return to oven and bake additional 30 minutes. Serves 6.

Chicken Cacciatore

Chicken Cacciatore from Nannie 2 1/4 lbs bone-in chicken breasts & thighs 1 1/2 cups all-purpose flour 2 teaspoons salt, divided 3 tablespoons extra-virgin olive oil 2 onions, chopped 1 cup chopped green bell pepper 1 cup chopped red bell pepper 4 cloves garlic, minced 1 cup dry red wine 1 (28-ounce) can diced tomatoes 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon dried crushed rosemary Combine flour, 1 tsp salt, and 1 tsp pepper. Coat chicken with mixture. In a large Dutch, s auté skin-side down in olive oil over medium-high heat. Cook 6 to 8 minutes, or until lightly browned. Remove from pan, and set aside. Add onions, bell peppers, and garlic to pan drippings. Cook over medium-high heat, 6 to 8 minutes until tender. Add wine; cook additional 3 minutes. Add in tomatoes, oregano, basil, rosemary, and remaining salt and pepper (stir). Add chicken and cover. Simmer over medium-low heat for 25 minutes. Uncover, and simmer 10

Angel Food Candy

Angel Food Candy 1 C. sugar 1/2 C. dark corn syrup 1TBSP white vinegar 1 TBSP baking soda melted milk chocolate for dipping Combine sugar, syrup and vinegar in 3 qt saucepan. Cook over medium heat, stirring to dissolve. Continue cooking, stirring occasionally until 300° on candy thermometer. Remove from heat and quickly stir in baking soda. WORK VERY FAST and do not stir too much. Pour but do not spread into a buttered 13x9 pan. After it's cooled break into pieces and dip into melted chocolate, drop on waxed paper.