Cake Mix Cookies

Several years ago, I tasted cake mix cookies for the first time. If memory serves me correctly, I was with Shannon because we were both intrigued by and converted in that moment to the idea of strawberry cookies. Shannon was motivated enough to get the recipe and make them several times over. They floated in and out of memory for me until I whipped up a batch to help Shannon this past June. That is when I was introduced to lemon cookies and...YUM...they are good.

We wanted to deliver some cookies last night but I only had about 45 minutes in between meetings to make them and I desperately need to visit a grocery store. Then it dawned on me, "What about all of those cake mixes in the pantry."

So here is the recipe. It's an easy recipe to remember, but for those that don't know me, I had to be sure. Finally I found what I was looking for at Taste and Tell. Here is the link to the recipe Deborah was kind enough to post online. I made the strawberry cookies, but will definitely be making lemon soon.



Cake Mix Cookies
adapted from this recipe

Strawberry
1 strawberry cake mix
2 eggs
1/2 cup vegetable oil (I used melted butter.)
1/2 cup coconut

Mix eggs and vegetable oil until well combined. Stir in cake mix and coconut; drop by teaspoons onto greased cookie sheet. Cook for 8-10 minutes at 350 F.

Chocolate
1 chocolate cake mix
2 eggs
1/2 cup oil
1/2 cup mini chocolate chips

Mix eggs and vegetable oil until well combined. Stir in cake mix and chocolate chips; drop by teaspoons onto greased cookie sheet. Cook for 8-10 minutes at 350 F.

Note: I was not as impressed with the chocolate cookies. Our favorites were the strawberry and lemon cookies. With so much butter in these cookies, there is no need to grease the cookie sheets. Here is the Lemon Cookie recipe:

Lemon Cake Mix Cookies
1 lemon cake mix
2 eggs
1/2 cup melted butter
1/2 teaspoon lemon extract

Mix eggs and melted butter until well combined. Stir in cake mix and lemon extract; drop by teaspoons onto greased cookie sheet. Cook for 8-10 minutes at 350 F. Sprinkle with powdered sugar.

Here is a picture of what my cookies looked like.

Chicken Enchiladas

Emily gave me this recipe. I have used this a few times when taking a meal to someone because it can easily be frozen and eaten later.

Chicken Enchiladas (white)

3-4 cups cooked, diced chicken
Two 10-ounce cans cream of chicken soup (I use the low sodium/low fat)
3 cups sour cream (I use low-fat)
One 4-ounce can mild, chopped green chili
1/4 teaspoon ground cumin
3-5 tablespoons chopped green onion
2 1/2 cups shredded cheddar & jack cheese (low-fat varieties available)
10-12 flour tortillas (I use wheat)
small can sliced black olives

1. Mix together soup, sour cream, chilis, cumin, green onions.
2. Set aside about 1/3 of the soup mixture (sauce). In remaining 2/3, mix in 2 cups of cheese & the chicken.
3. Cover bottom of a sprayed 9 x 13 baking pan with enough of the set aside sauce to just cover the bottom of the pan.
4. Put about 1/3 cup of chicken mixture in tortilla & roll tight like an enchilada.
5. When all enchiladas are rolled, spread the rest of the set aside sauce over the top.
6. Sprinkle remaining cheese over top.
7. Cover with tin foil & bake at 350 degrees for 30-45 minutes.
8. Sprinkle with sliced olives.

(Personal note: I usually make a large pan and small pan with this recipe and freeze one for another meal.)

Parmesan Chicken Strips

This is another family favorite. Dale loves these with Mom's curry sauce and mashed potatoes.

Parmesan Chicken Strips
Source: 24 Hour Fitness Recipe of the Day

8 boneless, skinless chicken breasts, cut into strips
1/4 cup skim milk
1/4 cup reduced calorie egg substitute (I use 1 egg white)
2/3 cup reduced fat breadcrumbs
1/2 cup finely grated Parmesan cheese (I use 2/3 cup)
1 1/4 teaspoons dried basil
3/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/4 teaspoon pepper

Combine milk and egg substitute in a shallow bowl and set aside. Combine breadcrumbs and next 5 ingredients in a shallow bowl and mix well. Dip chicken strips into milk mixture, then dredge through breadcrumb mixture coating on all sides.

Place chicken strips on a baking dish coated with cooking spray. Bake at 400 degrees for 15-20 minutes or until lightly browned and no longer pink in the center.

Makes 10 servings
Serving size: 3 strips (approx. 3 ounces)

Nutrients per serving:

Calories...............260
Total fat..............4 grams (14% of calories)
(Sat. fat)..............1 gram
Cholesterol..........113 mg
Sodium................271 mg
Carbohydrate......6 grams (10% of calories)
Protein................47 grams (76% of calories)
Dietary fiber........trace

Mom's Banana Bread

In honor of my parents 38th wedding anniversary TODAY, here is one of Mom's recipes.

Happy Anniversary!!

Polly's Banana Bread

1 cube margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 cup mashed bananas
4 tablespoons sour cream (1/4 cup)
1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla
1/2 cup nuts

Cream margarine and sugars; add eggs, bananas and sour cream. Combine flour, soda, powder, and salt in a separate bowl and add to creamed mixture. Add almond extract, vanilla and nuts. Bake at 325 degrees for 1 1/2 hours; cover with foil the last 1/2 hour to prevent burning.

(Personal Note: For small pans, cover at 25-3 min, cook for 35-40 minutes.)

Family Favorite: Beef Stroganoff

This is our all-time favorite beef stroganoff recipe. I never make it any other way.

The source is a cookbook that is well used in my home and was given to me by Doris B. at my bridal shower. We have made a lot of the recipes and have yet to try one we didn't like.



















Beef Stroganoff
Source: Better Homes & Gardens, Family Favorites Made Lighter

12 ounces boneless beef sirloin steak, cut 1/2 to 3/4 inch thick
1 8-ounce carton lower-fat dairy sour cream
2 tablespoons all-purpose flour
1 tablespoon lower-sodium tomato paste
1/2 cup cold water
1 teaspoon instant beef bouillon granules
(Note: I usually replace the water and bouillon granules with 1/2 cup beef broth.)
1/8 teaspoon pepper
6 ounces fettuccine (I use whole-wheat pasta.)
Nonstick cooking spray coating
2 cups sliced fresh mushrooms (5 ounces)
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 tablespoon snipped parsley (or 1 tsp dried parsley)
Parsley sprig (optional)

Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite-size strips. In a small mixing bowl stir together the sour cream, flour, and tomato paste. Stir in the water, bouillon granules, and pepper. Set aside.

Cook the fettuccine according to the package directions, except omit the cooking oil and salt. Drain well.

Meanwhile, spray a cold large skillet with nonstick coating. Preheat the skillet over medium heat. Add beef to the hot skillet. Stir-fry for 2 to 3 minutes or to desired doneness. Remove beef from the skillet. Add the sliced mushrooms, chopped onion, and minced garlic. Stir-fry for 3 to 4 minutes or till the onion is tender.

Add the sour cream mixture to the skillet. Cook and stir over medium heat till thickened and bubbly. Return meat to the skillet. Cook and stir for 2 minutes more. Serve meat mixture over fettuccine. Sprinkle with parsley and, if desired, garnish with a sprig of parsley. Makes 4 servings.

Per serving:

Calories................390
Protein.................28 g
Carbohydrate......49 g
Dietary fiber........1 g
Total fat...............9 g
(Sat. fat).............4 g
Cholesterol.........57 mg
Sodium...............330 mg
Potassium..........633 mg

% RDA per serving:

Vitamin A............10%
Vitamin C............9 %
Thiamine.............36%
Riboflavin............44%
Niacin...................41%
Calcium................11%
Iron......................29%

Food Exchanges:

Vegetable..............1
Starch/bread........2 1/2
Meat.....................2 1/2
Fat........................1

Fresh Tomato Sauce For Pasta

Here is the recipe I promised to post for Heidi for all of her fresh garden tomatoes. I LOVE this recipe. My anti-vegetarian husband (who is easy-going most of the time) isn't as crazy about it because it omits meat. It is the perfect sauce as far as I am concerned although I prefer it with green peppers instead of carrots.


Fresh Tomato Sauce For Pasta
Source: Better Homes & Gardens, Healthy Family Cookbook

This is easy sauce is perfect with homemade, fresh, refrigerated, or dried pasta.
Low-fat and low-calorie recipe.

Nonstick spray coating
1 cup chopped onion
1/2 cup finely shredded carrots (I have substituted w/green peppers before.)
1 clove garlic, minced
2 pounds ripe fresh tomatoes, cored and chopped OR two 14 1/2-ounce cans low-sodium diced tomatoes
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

1. Spray a large nonstick skillet with nonstick spray coating. Cook onions, carrots, and garlic over medium heat for 5 minutes or till vegetables are tender. Stir in fresh tomatoes or undrained canned tomatoes, basil, sugar, salt, and pepper. Simmer for 10 to 20 minutes or till most of the liquid is evaporated. Cool slightly.

2. Pour mixture into a blender container or food processor bowl. Cover, and blend or process till desired consistency is reached. Makes about 3 cups sauce.

Nutrition facts per 1/2 cup: 62 calories, 1 g total fat (o g saturated fat), 0 mg cholesterol, 114 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Daily values: 42% vitamin A, 56% vitamin C, 1% calcium, 6% iron.

Family Favorite -- Oatmeal Chocolate Chip Cookies

Source: Quaker Oats

Vanishing Oatmeal Raisin Cookies

1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugarr
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins (or chocolate chips)

1. Heat oven to 350 degrees F.
2. Beat together margarine and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.

Makes about 4 dozen.

Bar cookies: Bake 30 to 35 minutes in ungreased 13 x 9-inch metal baking pan.

Frosted Banana Bars

I wanted to take something to a friend who has been very generous to us this week. After reading through several blogs and finding this recipe, David and I decided on these frosted banana bars for our offering. I made it in 2 separate pans so I had one to give away and one to keep David and Dale happy.

The bars are so yummy and very easy to make but I should note for all of my healthy friends out there -- these won't be labeled low-fat anytime soon. However, you may want to try the recipe for Banana Cupcakes with Cream Cheese Frosting shown in the sidebar which will certainly have less fat per serving.

I will forewarn you that the frosting recipe makes A LOT of frosting but since I divided the bars into 2 pans I don't know whether you need all of the frosting for just 1.

Enjoy!

Direct link to the recipe is here. I really like the way Kristen at Dine and Dish has organized her blog. I'm excited to try more of her recipes.

Frosted Banana Bars

40 min | 15 min prep

3 dozen

• 1/2 cup butter
• 2 cups sugar
• 3 eggs
• 1 1/2 cups mashed, ripe bananas (about 2 large)
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 pinch salt

Frosting

• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 4 cups confectioners’ sugar
• 2 teaspoons vanilla extract

1. In a mixing bowl, cream butter and sugar.
2. Beat in eggs, bananas, and vanilla.
3. Combine the flour, baking soda, and salt.
4. Add to creamed mixture and mix well.
5. Pour into a greased 15×10x1 pan.
6. Bake at 350 degrees for 25 minutes.
7. For frosting cream butter and cream cheese in a mixing bowl.
8. Gradually add confectioners’ sugar and vanilla.
9. Beat well.
10. Spread over bars.

Berry-Peach Cobbler with Sugared Almonds

This is the dessert that Emily and Teresa made when we went there to meet baby Jaren. It was delicious!

A delicious combination of blueberries, blackberries, and peaches yields a sweet, juicy dessert that's the epitome of summer.

Yield
12 servings (serving size: 1 cup cobbler and 1/3 cup ice cream)

Ingredients

Filling:
3 (6-ounce) packages fresh blueberries
3 (5.6-ounce) packages fresh blackberries
3 medium peaches, peeled and sliced
Cooking spray
2/3 cup granulated sugar
2 1/2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/8 teaspoon salt

Topping:
4.5 ounces all-purpose flour (about 1 cup)
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/2 cup half-and-half
1/3 cup sliced almonds
3 tablespoons turbinado sugar
1 tablespoon egg white

Remaining ingredient:
4 cups vanilla fat-free ice cream

Preparation
1. Preheat oven to 350°.
2. To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.
Nutritional Information
Calories: 321
Fat: 8.9g (sat 4.5g,mono 2.7g,poly 0.8g)
Protein: 5.3g
Carbohydrate: 58.9g
Fiber: 4.2g
Cholesterol: 19mg
Iron: 1.1mg
Sodium: 147mg
Calcium: 101mg

Peasant Bread

Sooo this is a recipe I got from a good friend of mine (Lili). You all know I'm not the domestic housewives you all are so the fact that I can make it says a lot....... and it sooooo good.

It's really simple - no need for kneading even! I just do it all in one bowl, let it rise in the same bowl and then made them into two larger loaves. You could also divide it into four if you wanted four smaller loaves - whatever! You'd just cook them a little less time.
I've also put in some herbs (like if I'm doing italian) like rosemary, basil, etc. It's really delicious to dip into vinegar and oil!

Peasant Bread recipe
2 cups of warm water
1 tbsp of yeast (or one package)
1 tbsp of sugar3
4 cups of flour
2 tsp salt

Mix the water, yeast and sugar together in a bowl. Let sit for two minutes. Add flour and salt to the water mixture and mix together all in the same bowl. ( I start with three cups of flour and then add as much as needed after that until it isn't sticky.) Once all mixed together, cover with a towel and let it rise until doubled in size (about an hour.)
Prep a baking sheet by spraying it with nonstick spray and sprinkling it with cornmeal. Divide the dough in half, form into two equal size balls and put side by side on a cookie sheet. Cover and let rise again for about an hour.
Right before baking, melt some butter (I use salted, because I like the saltiness of it!) and brush the tops of the loaves right before putting them in the oven.
Bake at 425 degrees for 10 minutes and then reduce oven temp to 375 degrees and bake for another 15-18 minutes (depending on how big your loaves are!)
SOOO delicious! I like to cut them in wedges, but slices work just as great!

Quick & Easy Banana-Oat Muffins

This recipe is one that Melanie had on the side to try. Well, we tried them... they were pretty good. However, I would say with kids it takes more than 5 minutes to prepare.

Leftover muffins can be frozen for up to two weeks. Prep: 5 minutes; Cook: 16 minutes.

Yield

Makes 9 muffins (serving size: 1 muffin)

Ingredients

• 2 mashed ripe bananas (about 3/4 cup)
• 2 tablespoons canola oil
• 1 egg
• 1/2 cup fat-free milk
• 3/4 teaspoon vanilla extract
• 2/3 cup white whole-wheat flour (such as King Arthur) or whole-wheat flour
• 1/2 cup quick-cooking oats
• 1/4 cup sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Cooking spray

Preparation

1. Preheat oven to 375º.

2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.

3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.

4. Stir the flour mixture into the banana mixture until they are just combined.

5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).

6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.

Nutritional Information

Calories:152

Fat:5g (sat 1g,mono 2g,poly 1g)

Cholesterol:27mg

Protein:4g

Carbohydrate:25g

Fiber:3g

Iron:1mg

Sodium:178mg

Calcium:85mg

Kitty Broiher and Kimberly Mayone, Health, MAY 2007

Charlynn's Cinnamon Rolls, Glaze & Cream Cheese Frosting

My friend owned a cinnamon roll cafe for several years. These are her recipes.

Charlynn's Cinnamon Rolls & Glaze

3 cups very warm water
1 cup vegetable oil
1 cup milk
1 TBS salt
1 cup sugar
9-10 cups flour
2 TBS SAF instant yeast.

Place all ingredients in order given in bowl of mixer. Mix with dough hook for 5 minutes or until dough is gathered around hook. Dough should not be sticky but should be soft and squishy – almost like a marshmallow.

Remove from bowl and place in large container sprayed with cooking spray. Cover and let rise about an hour or until double.

Roll out on floured surface in rectangle shape. Should be about ¼ inch thick.

Spread inside generously with margarine. You can use butter, but it doesn’t make much difference in taste – only cost.
Sprinkle heavily with cinnamon all over margarine - be sure to cover the edges.
Spread about 1 to 1-1/2 cups granulated sugar over cinnamon
Spread 1 cup brown sugar over white sugar.

Roll tightly and cut into cinnamon rolls approximately 2” thick. Place on greased baking sheet with sides. Let rise 30-45 minutes. Bake at 350 for 20-25 minutes or until bubbling and light brown. When cinnamon rolls come out of oven, immediately glaze them as follows:

In saucepan bring to a boil and boil for one minute:

1 cup white sugar
1 cup brown sugar
1 TBS cinnamon
1/3 cup water.

Once glaze has boiled for one minute, turn off heat.

Let me know how they turn out. This will make 2 dozen very large cinnamon rolls. If you want to cut the recipe down, do it by thirds.


Here is the cream cheese frosting recipe. You may want to cut it down - depending on how much you want. However, it will keep in the refrigerator for several weeks.

4 oz softened cream cheese
1/4 stick margarine
1 lb powdered sugar
water


Combine cream cheese and margarine in bowl - place in microwave for 20-30 seconds - enough to soften, but not completely melt it. With electric hand mixer, whip together until smooth. Add powdered sugar and continue beating. Add water - a little at a time, until frosting reaches the right consistency.

Ruth's Chicken Alfredo

Dale loves this recipe and it is very easy!

Ruth Chicken Alfredo

3-4 lbs. chicken pieces (they use the chicken breast strips you can buy at Costco)
1 16 oz. jar alfredo sauce
1 lb. sour cream
1 Good Seasons Italian Dressing mix

Add chicken to slow cooker, then spices, then sauces. Stir together.

Cook on low for several hours.
Note: Ruth didn’t say how long to cook this. My guess is 5 to 6 hours.

Serve with pasta (fettuccine, penne, etc.)

Black Bean and Corn Wonton Cups

I have actually used these wonton cups for other recipes. They are good with chicken salad and we always use them with lettuce wraps too. Dale likes the lettuce wraps in these cups more than he likes them wrapped in lettuce leaves. They make a good presentation so they are great for parties.

I have been concerned about the sharp corners with children so I usually buy the wonton circles instead of the squares and that takes care of the problem.

Directly link to the online recipe here.



Black Bean and Corn Wonton Cups
With hints of Asian and Southwest cuisine, this stunning appetizer is sure to draw raves from party guests.

Prep Time:25 min
Start to Finish:35 min
Makes:36 appetizers
17 Ratings : 12 ReviewsRead all Reviews Rate/Review this Recipe



36 wonton skins
2/3 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) Green Giant® whole kernel corn, drained
1 can (15 oz) Progresso® black beans, drained, rinsed
1/4 cup sour cream

Cilantro sprigs, if desired

1.
Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2.
Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

Nutrition Information:
1 Serving: Calories 55 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 5 mg; Sodium 90 mg; Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 4 %; Calcium 0%; Iron 4 % Exchanges: 1/2 Starch *Percent Daily Values are based on a 2,000 calorie diet.


Do-Ahead Tip
Get a head start on your party by baking the wontons and making the filling 2 days before. Fill and garnish wonton cups just before serving.

Special Touch
Tie green onion strips into elegant “bows” around each cup to make guests feel extra special!

Tortilla Soup

This is my other favorite soup! This was originally a vegetarian meal so I'll label it that way. However, I add chicken because Dale prefers it. I've had it both ways and it is good either way. I love it and it is healthy!

Tortilla Soup Recipe

1. Simmer the following ingredients in 30 oz. container vegetable broth & 4 cups of water for 30 minutes, or until the rice is tender:

1/2 onion, chopped fine
1 clove garlic, minced
1/4 cup cilantro, chopped fine
1 green, yellow OR red pepper, diced
2 cups frozen corn
1/2 cup brown rice
salt & pepper & oregano & cumin -- to taste (I used about 1 tsp oregano & cumin and the pepper shaker.)

(Note: I used 15 oz. chicken broth and 15 oz. vegetable broth and added 1 1/2 cups cooked, diced chicken. The soup cooked for over 1 hour on the stove as the rice definitely takes longer than 30 minutes.)

2. Add 1 chopped tomato & 1 can (drained and rinsed) black beans. When the tomatoes are just cooked, remove from heat and add 1/4 cup chopped cilantro & 2 tablespoons lime juice. (Note: For the tomatoes I used about 1/2 can diced tomatoes.)

3. Serve over crumbled tortilla chips, salsa, shredded cheese, & sour cream. (Note: I like to put everything on top of the soup.)

Susan's Brownies

I tried them and loved them.

Brownies

1 cup sugar
3 T butter, melted
3 T low-fat vanilla yogurt (I used strawberry)
1 tsp. vanilla
1 egg, lightly beaten
¾ cup flour
1/3 cup baking cocoa
1/8 tsp salt

In a bowl, combine the sugar, butter, yogurt and vanilla. Stir in the egg until blended. Combine the flour, cocoa and salt; stir into sugar mixture. Transfer to an 8” square baking dish coated with nonstick cooking spray. Bake at 350 for 20-25 minutes or until toothpick inserted near center comes out clean. Cool on a wire rack. Yield, 16 brownies.

Nutritional value for 2 brownies: 201 calories, 5 g fat, 1 g fiber, 3 g protein.

Susan's Pumpkin Muffins

These are fabulous!















Pumpkin Muffins

1 cup flour
¾ cup whole wheat flour
¼ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
¼ tsp. cloves (I was out, so used pumpkin pie spice)
Combine the dry ingredients

1 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1 cup canned pumpkin
1/3 cup milk
½ tsp. vanilla
Mix the wet ingredients, and then combine with the dry ingredients. Add raisins, choc chips, or chopped walnuts as desired. Bake at 350 for about 20 minutes. Honestly, I rarely set the timer, so watch them, it could take more or less time. If you make into a loaf, it takes about an hour. This recipe makes a little more than a dozen muffins, and I usually double it.

Susan's Breadmaker Rolls

These are really good and healthy. They have a sweet taste (note the brown sugar) and are a little heavier than your normal fluffy, dinner rolls.

Breadmaker Rolls

1 ½ cups warm water
1/3 cup oil (I use olive oil)
½ cup brown sugar
1 ½ tsp salt
4 ½ cups flour (I use 2 cups wheat, 2 cups white, ¼ cup ground flaxseed and ¼ cup wheat bran)
1 T active dry yeast

Place all ingredients in breadmaker in the order listed. Set to dough setting. When done, either put in greased bread pan or shape into rolls (18-24). Cover and allow to rise for 1 hour. Bake at 350 for 15-20 minutes.

I often put it into a bread pan and make a large loaf and small loaf and have great results! My kids love it!

Apple Dip

Apple Dip
from: Kim Johnson

8 oz cream cheese
½ cup brown sugar
¼ cup sugar
1 tsp vanilla
Less than one package (8 oz) of toffee bits – as many as you’d like really

The toffee bits (in case you, like me, did not already know this) are near the chocolate chips in your grocery store. Nicole tells me that if you can’t find plain bits, you can always use the chocolate-covered variety as well – I mean what’s not a little better with chocolate?!

Susan's Turkey Enchilada Casserole

I enjoyed this one and it is low-fat.

Turkey Enchilada Casserole
(serves 10)


1 pound lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans black beans, rinsed and drained
1 jar salsa (16 oz)
1 can tomato sauce (15 oz)
1 can Mexican stewed tomatoes (14-1/2 oz)
1 teaspoon each, onion powder, garlic powder, and ground cumin.
12 corn tortillas
2 cups shredded, reduced fat cheddar cheese, divided

Cook the turkey, green pepper, onion and garlic in a large nonstick pan coated with cooking spray until no longer pink. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder, & cumin. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
Spread 1 cup of meat sauce into a 13x9x2” baking dish coated with nonstick cooking spray. Top with 6 tortillas. Spread with half remaining meat sauce; sprinkle with 1 cup cheese. Layer the remaining tortillas and meat sauce.
Cover and bake at 350 for 20 minutes. Uncover and sprinkle with the remaining cheese. Bake 5-10 minutes longer or until cheese is melted and bubbly.

*I divided this recipe into two 8” baking dishes. One dish was just enough for my family for dinner and Chris to have some for lunch the next day. I put the other dish in the freezer for a busy evening!

Lettuce Wraps

This is one of my absolute favorite recipes. I omit the cashews and substitute grated jicama in place of the water chestnuts because Dale doesn't like them. I usually cut the sesame seeds in half and never make the sauce. Although, mom prefers these with the sauce so it's probably based on your personal preference.


Lettuce Wraps

2 chicken breasts (cooked and diced)
1/2 cup shredded carrots
1/2 cup chopped celery
1 can chopped water chestnuts
4 tbsp cashews
2 green onions chopped
2 Tbsp sesame seed
2 stalks cilantro leaves
1 tsp fresh ground ginger

Stir fry all of the above in:
1 Tbsp olive oil
1/3 c. soy sauce
2 tbsp rice wine vinegar

Serve with sauce:
1/2 c. soy sauce
1/4 tsp spicy Chinese mustard
1 tsp peanut sauce
1/8 tsp fire oil

Wrap in cool, dry ice-burg lettuce

Potato Soup

This is one of the first recipes I pull out when the weather cools down. I love this soup. It is also a soup I take to people when they are sick. And has been especially soothing for a friend that had dental work done and was on a liquid diet. For that particular friend, I blended the entire thing.


Note: I typically omit the butter in the recipe and don't miss it.

Papa Mack's Chili

Papa Mack’s Chili (with my alterations)

3 cans beans, rinsed in strainer with water (Pinto, white bean, black bean, kidney, pinquitos)
Note: I usually 3 different kinds or in other words 1 can each of 3 different kinds of beans
1 lb. 7% or 9% ground beef, browned
1 small onion, chopped
½ cup ketschup
1 ½ tsp chili powder
1 tsp cumin
2 cloves garlic
1 can stewed tomatoes, cut into small pieces
dash salt
Jalapeño (optional – I never add)

Put ingredients in slow cooker, stir to mix and then cook on low for 5 to 8 hours depending on taste preference.

Carmel & Chocolate Pretzel Rods

We have used these for parties and gifts many, many times.

Pretzel Rod Carmel
½ cup butter
½ cup & 2 Tsp. Brown sugar
½ cup corn syrup
1 can sweetened condensed milk
dash of salt
½ tsp. Vanilla

Melt butter in sauce pan-add brown sugar, stir until dissolved. Stir in corn syrup and sweetened condensed milk and salt. Stir constantly on med. heat until a soft ball forms (15 – 20 min). When reaches soft ball stage (I use a candy thermometer) remove from heat, add vanilla. Let cool slightly( you want most of the carmel to stick to the rod) then dip pretzel rods and place on parchment paper. Place in refrigerator until set.

Once carmel has set melt 1 bag of choc. chips in microwave and dip rod again. Put in refrigerator until set. Can drizzle white choc. over the rods or decorate with mini chips, m&m’s, nuts, coconut or anything that sounds great!

Can make ahead 2 to 3 days but keep in refrigerator until day of eating.


Some people have found that Guitard Choc. Chips are the best for dipping.

Tammy's Cheesy Italian Tortellini

Notes from Tammy first, then the recipe.

Here's one of our family favorites! I also listed the substituted ingredients for what I usually have on hand for my children's liking or for the convenience of simply keeping my kitchen clean and still having a fresh, warm dinner on the table on really busy nights!

Cheesy Italian Tortellini

1/2 pound ground beef
Substitution: Preparedmeatballs torn into pieces.

1/2 pound Italian sausage
Substitution: Kiebalsa links cut into pieces or we use a mild sausage.

1 (15 oz) container of refrigerated marinara sauce
1 cup sliced fresh mushrooms (optional)
1 can (14 1/2 oz) diced tomatoes with Italian seasonings, undrained
Substitution: A can of plain diced tomatoes can be used with 1/2 teaspoon of Italian seasoning.
1 package (9 oz) refrigerated cheese tortellini
1 cup shredded mozzarella or pizza style cheese (4 oz)

1. Break beef and sausage into large pieces in 10-inch skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown.

2. Spray inside of 4-5 quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.

3. Cover and cook on low heat setting 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender. (4-6 servings)

**DO AHEAD** Brown the meat the night before, then just mix the ingredients in the slow cooker in the morning. The sauce can also be prepared in advance and frozen prior to adding the tortellini. Make a double batch and put a jar or two in the freezer for a later time.

**GIFT GIVING** A fun sauce to put in a jar with a ribbon and french bread etc. Can be added to baby gift baskets for the new mom that can be prepared any time!

Wonderful Mashed Potatoes

Wonderful Mashed Potatoes
by: Rachel Dansie

5 lbs potatoes. boil in salted water until tender. drain and start to mash. add 8 oz cream cheese, 2 tsponion salt, 1/4 tsp pepper, 1 C sour cream, 1 tspsalt, 2 tbl butter. whip until smooth. cool and thencover, put in fridge. store up to 2 weeks. Whenready to use place in greased 2 qt casserole. dotwith butter. bake at 350 degrees for 30 min or untilheated through.

I've never had it but others have tried and said it is to die for.

Teresa -- you rave about them. Post a comment!

Dawn's White Chili

White chili recipe that always gets rave reviews.

4 cans Great Northern Beans (or small white beans)
3 cups chicken broth
1 cube chicken bouillon
1 T. garlic powder
2 med. chopped onions
2 cans green chilies (4 oz.)
1 T. oregano
2 T. cumin
1/2 t. cayenne pepper
4 cups diced cooked chicken
1 large carton sour cream
2 cans white corn (drained if you want it thick)
4 cups jack cheese-for topping

Sauté onions in butter and add spices, then add everything else! Yummy.

Shannon's Chicken Salad

Janae -- this is the recipe you requested for the baby shower.

Chicken Salad
4 cups of chicken, cooked and chopped
1 cup celery, diced
2 tsp green onion
1 (20oz) can of pineapple tidbits, drained
½ cup red seedless grapes, cut in half
2/3 cup mayonnaise
1 tsp salt
1/8 tsp pepper

Mix together and chill. Yummy in croissants or over a bed of lettuce.

Banana Crunch Muffins

By The Barefoot Contessa, Food Network
Link directly to the recipe here.

Ingredients

nocoupons

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, melted and cooled
• 2 extra-large eggs
• 3/4 cup whole milk (I use skim milk)
  
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 bananas)
• 1 cup medium-diced ripe bananas (1 banana)
• 1 cup small-diced walnuts (my granola has almonds in it so I omit the walnuts)
  
• 1 cup granola
• 1 cup sweetened shredded coconut
• Dried banana chips, granola, or shredded coconut, optional

Directions

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

I also make these as mini muffins. This is a high yield recipe (it always makes more than 18 muffins for me) so it is a good one to make and share with a neighbor or friend.

• Cook Time

  25 min

• Level

  Easy

• Yield

  18 large muffins