Sugar Cookies

1 cup sugar
1/3 cup butter
1/4 cup shortening
1/2 tsp. vanilla
1 egg
2 2/3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup sour cream

Cream sugar, butter and shortening. Add egg and vanilla - cream together. Stir in flour, baking powder, baking soda and salt. Add sour cream. Don't overmix! Chill for 2 hours. Roll onto flour surface 1/4" thick. Bake at 375 for 7-10 minutes. Bottoms will be lightly brown with no browning on top.

Sour Cream Frosting

1/2 cup softened butter
1/3 cup sour cream
1/2 - box powdered sugar

Cream together. Beat until fluffy.

Thumbprint Cookies

¾ cup butter softened
½ firmly packed brown sugar
1 egg separated
½ tsp vanilla
1 1/3 flour
¼ tsp salt
1 cup finely chopped nuts
Jam or jelly

Preheat over to 375. Cream butter and sugar. Beat in the egg yolk and vanilla. Stir in flour and salt until well mixed. If desired chill dough for easier handling. Shape dough into balls using slightly rounded teaspoon full. Slightly beat eggs white. Dip balls into egg white and roll in nuts. Place 1 inch apart on un-greased cookie sheet. Press a deep hole in the center of each cookie with thumb. Bake 8-10 min until lightly browned. Remove from baking sheet and cool. Fill centers with jam or jellies. Makes 3 dozen

Caramel Cream Cheese Apple Pie

1 9 inch double crust pie - double
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
3 tablespoons all-purpose flour
6 cups thinly sliced apples
1 (2.5 ounce) package caramel apple circle
cinnamon and sugar OR turbinado sugar

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Roll out pastry and set aside.
In a large bowl, blend cream cheese and powdered sugar until smooth and creamy. Set aside.
In a medium bowl, combine brown sugar, cinnamon, nutmeg, and flour. Mix well. Add apples to cream cheese mixture and stir until apples are evenly coated. Add brown sugar mixture to apple mixture gradually, stirring after each addition.
Pour half of apple mixture into pastry-lined pie plate. Place caramel circle over top, then pour in remaining apple mixture. Cover with second pastry. Seal edges and cut steam vent in top. Butter top slightly and sprinkle with coarse/turbinado sugaror cinnamon and sugar. Place pie on baking sheet covered with aluminum foil.
Bake in preheated oven for 45 minutes. If you notice overbrowning after 25 minutes, reduce heat to 350 degrees F (175 degrees C).

As you can see, mine got a little drippy, but I used carmel CUBES instead of the rounds. I also did not seal my edges well enough and the filling lifted the entire top up.... but hey, it was YUMMY!!!!

1 Point Desserts

#1 Golden Haystacks

12 oz Hershey’s Cookies n cream candy bars
3 cups General Mills Fiber One

1. Unwrap candy and place in microwave-safe bowl. Melt candy in microwave on HIGH for 1 minute, stir and nuke for 1 minute more. Stir in cereal.

2. Drop mixture by 26 spoonfuls onto a wax paper-lined baking sheet. Freeze for 15 minutes or until firm. Store leftovers in the fridge.

#2 Fudge

15 oz can pinto beans, rinsed and drained
1 cup cocoa
¾ cup butter, melted
1 tbls vanilla
7 ½ cups powdered sugar
1 cup walnuts

In a microwave safe dish, mash beans with a fork until smooth; cover and nuke for 1 ½ minutes or until heated through.

Add cocoa, butter and vanilla. Mixture will be thick.

Slowly stir in sugar; add nuts.

Press into a square pan coated with non stick spray.

Cover and refrigerate until firm. Cut into 81 1 inch pieces.

1 point without nuts
2 points with nuts

#3 Pumpkin Cookies

1 Spice cake mix
1 15 oz can pumpkin
2/3 cup mini chocolate chips

Mix cake mix and pumkin well. Add chips. Bake in 350 oven for 10-15 min. Makes 46.

#4 Mock Turtles

1 13oz bag of rolos
60 checker board pretzels (or mini-twist)
60 pecan halves

Preheat oven to 325. Line a cookie sheet with parchment paper or foil. Place pretzels on cookie sheet. Unwrap rolos. Place 1 rolo on each pretzel. Bake for about 4 minutes. Remove from oven and gently press one pecan half into the top of each, gently spreading the rolo to the edges of the pretzel. Let cool for 10 minutes. Then place cookie sheet in fridge to set (about 30).

#5 Brownies

1 can black beans
1 fudge brownie mix

Drain beans and rinse in can. With bean still in can fill with water to the top. Pour into blender and puree. Add to cake mix and stir well. Pour into 9x13 pan or muffin tins. Bake at 350 until done. Makes 24 brownies.

WW Milk Shake

1 cup skim milk
2 tablespoons fat-free, sugar-free pudding mix - any flavor
1 tablespoon Cool Whip
1 teaspoon vanilla extract
8 ice cubes

Put all into a blender and process until smooth and thick.

Serves 1 - 2 WW points

Taco Chili Soup

1 pound ground beef
1 can kidney beans
1 can pinto beans
1 can yellow corn, drained
1 can white or yellow hominy, drained
1 can Mexican tomatoes
1 package Taco mix
1 envelope Ranch dressing mix

Brown ground beef, then drain well. Put beef into a crock pot, then add remaining ingredients, blending well. Cook on HIGH for 2-3 hours.Serve over tortilla chips with shredded cheese, sour cream, and guacamole.

WW Egg Nog

8 cups non fat milk
1 4 serving box sugarfree fatfree white chocolate pudding
1/2 cup splenda
1 tsp nutmeg

In milk carton, combine pudding and 2 cups of milk. Shake and let sit for a few minutes. Add the rest of the milk, splenda and nutmeg. Shake and enjoy.

1 cup = 2 points

Emily's Kielbasa Pasta Frittata

**sorry I wasn't fast enough to get a picture before consumption**

1 box (12oz) egg fettuccini


2 tbls olive oil


2 tbls butter


1 Kielbasa chopped in bite size pieces


1 cup cream or half n half


1 cup grated Parmesan cheese and or Monterey jack cheese


nutmeg, salt and pepper to taste


1/4 cup fresh parsley


12 eggs, beaten


Preheat oven to 425.

Boil noodles 6 minutes. Drain and set aside.

Heat on medium-high in LARGE oven-safe skillet olive oil and butter. Add Kielbasa. Saute for 3 minutes. Add cream and reduce heat. Add cheese and seasonings, stir. Add pasta and stir or toss to coat with sauce. Add eggs and parsley. Stir gently to combine. Cook for just a minutes until eggs have cooked to bottom of pan, about 3 minutes. Transfer pan to hot oven and bake about 10 minutes, until golden. Flip out onto platter and cut like a pie. You can also serve straight from the pan.

Boston Baked Beans

4 cups dried navy beans
8 cups water
1 tablespoon salt
1 medium onion, chopped
1/2 pound salt pork, cut into 1-inch cubes
1/2 cup molasses
1/2 cup catsup
1/4 cup brown sugar
2 tsp dry mustard

1. Rinse and sort beans. Place beans, water, salt, onion and pork in slow cooker. Cover and cook on low for 10 hours or until beans are tender.
2. Drain beans, reserving 2 cups of the liquid. Return beans to cooking pot. In bowl combine reserved liquid with remaining ingredients. Pour over beans and stir to blend. Cover and cook on low for 2 hours.

Makes 10-12 servings.

Bewitching Blueberry Pancakes

1 1/4 cups flour
2 1/2 tsp baking powder
3 tbls sugar
3/4 tsp salt
1 egg, beaten
3/4 cup milk
3 tbls oil
1/2 cup fresh blueberries

Mix all ingredients (except blueberries) well. Stir in blueberries.

YUM

This recipe does NOT make very much. So double for more than 2 people.

Cheesy Potato Soup

1 (32 oz) bag frozen southern-style diced hash browns potatoes, thawed
1 chopped onion
1 medium stalk celery, diced
2 cans chicken broth
1 cup water
3 tbls flour
1 cup milk
1 bag (8 oz) american-cheddar cheese blend (shredded, 2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)

In slow cooker, mix potatoes, onion, celery, brother, and water.
Cover and cook on low 6-8 hours.
In small bowl, mix flour into milk. Stir into potato mixture. Increase heat to high. Cover and cook an additional 20-30 minutes or until mixture thickens. Stir in cheese until melted. Garnish with bacon pieces and green onion. Sprinkle with pepper if desired.

Makes 6 - 1 1/2 cup servings.

The Best Spaghetti Sauce

1 1/2 lbs ground beef or sausage (I use a mixture of both, or you can throw in kielbasa, or pepperoni)
2 (15 oz) cans tomato sauce
2 (15 oz) cans tomatoes, undrained and chopped
2 (6 oz) can tomato paste
1 (8 oz) package sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
1 cup water
2 tbls brown sugar
2 tsp dried basil
2 tsp dried oregano
1 beef bouillon cube
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, crushed
1/8 tsp ground red pepper (or cumin, or cayenne)

Brown and crumble meat and drain. Mix all ingredients in slow cooker. Cover and cook on high for 1 hour. Reduce to LOW and cook 7 hours. Serve over hot cooked spaghetti noodles.

***This recipe makes a TON. I usually have it for dinner, with some leftovers for the next day and I freeze the other half. Freezes great!***

****Serve with French Bread (with the garlic and parmesan in the middle)****

Fried Green Tomatoes

Core and slice about 3 large unpeeled green tomatoes (about 1/4 inch thick). Salt and pepper sliced tomatoes and let sit for about 10 minutes.


There are four dips

#1 Buttermilk (or half and half, or just milk)

#2 flour

#3 2 eggs, beaten

#4 breading (bread crumbs and or corn meal) I use a mixture of both, mostly bread crumbs, and I dump some spices in... like paprika, garlic salt, or cayenne, whatever your fancy.

Dredge slices one by one in the four dips (in order presented) and place in hot oil (about 1/4 cup of olive oil, you'll need to replenish for next batch). Cook on each side for about 5-6 minutes. Optional-- you can place a piece of jack or cheddar cheese atop each piece.

Serve with favorite creamy dressing.... I like sour cream. But Ranch or Blue cheese work as well. Enjoy!!!

Monkey Brains

3 tubes of refrigerated biscuits

1 cube butter, melted

1 1/2 cup sugar

1/4 cup cinnamon

In one bowl melt butter. In another bowl combine cinnamon and sugar. Individually dip biscuits in butter, then in cinnamon and sugar. Place biscuits in bundt pan. Bake at 350 for 30 minutes... enjoy!!! Totally fattening, but a total crowd-pleaser and totally EASY!

French Bread

5 1/2 cups all-purpose flour
1 tbls sugar
2 tsp salt
2 tbls yeast (or two packages)
2 cups hot water (straight-hot tap water works great)
1 egg white
1 tbls water
Cornmeal

Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir hot water into dry mixture. Mix in enough reserved flour to make dough soft (or so it doesn't stick to the sides of your mixing bowl). Mix about 5 minutes in mixer or knead by hand on floured surface 8-10 minutes. Cover. Let rest 10 minutes.

Divide dough in half. Roll half of dough to 15 x 10 inch rectangle. (I sprinkle mine with fresh Parmesan and fresh chopped garlic). Roll up tightly from long side like a jelly roll, tapering ends. Pinch seam and ends to seal. Place, seam side down, on greased baking sheets sprinkled with cornmeal. Repeat with remaining half of dough. Cover; let rise in warm draft-free place until doubled in size, about 35-40 minutes.

With sharp knife, make 4 diagonal cuts on top of each loaf. Combine egg white and 1 tbls water; brush on loaves. Bake at 425 for 25-30 minutes or until done. Remove from baking sheets and cool on wire racks.

Chocolate Chip Pudding Cookies

For a picture see my post on this day.... sorry, I'm too lazy to type it out! But these are YUMMY! You have to follow directions closely on this one, you cant just dump all the ingredients in the bowl and mix. But if you follow the recipe, they'll turn out fabulous!!

Banana Split Cake

Ingredients:
2 1/2 cups all-purpose flour, stir or sift before measuring
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1/2 cup butter
1/4 cup caramel sauce
3 eggs
1 teaspoon vanilla
Banana Filling, below
Chocolate Frosting, below

PREPARATION:
Grease and floured bottoms of two 9-inch layer cake pans. Sift together the 2 1/2 cups flour, sugar, baking powder, salt and soda. Add to sifted ingredients the 1 cup milk, 1/2 cup butter, and caramel sauce. Spoon into the prepared cake pans. Bake at 350° for 25 to 30 minutes. Fill with Banana Filling and Frost.

Banana Filling:
3/4 cup powdered sugar
1/4 cup flour
1/2 cup milk
5 tablespoons butter
2 ripe but firm bananas, sliced
1 teaspoon vanilla extract

Combine powdered sugar, flour, and milk in a saucepan; cook, stirring, until smooth. Continue cooking until mixture thickens; transfer to mixing bowl, cover, and chill thoroughly. Beat butter into the chilled mixture, a tablespoon at a time. Fold in sliced bananas and vanilla.

Chocolate Frosting:
1 cup semisweet chocolate chips
1/2 cup caramel sauce
2 tablespoons butter
1 1/4 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a saucepan, combine chocolate chips, caramel sauce, and butter. Cook over low heat until chocolate is melted; blend in confectioners' sugar and vanilla. If necessary, thin frosting with a little milk. Pour over cooled cake.

***My cake came out a little dry (but I used cake flour instead of regular flour). Good luck and let me know how it turns out!!

Cafe Rio Mocks

Café Rio Dressing
(this makes a lot – so it’s probably best to half the recipe)

2 cups mayonnaise
2 cups sour cream
10 springs of cilantro
3 los tomatoes (green tomatoes – fresh or canned)
2 green onions (washed and chopped)
2 cloves of garlic
1 jalapeno pepper ( seeds and all)
Juice of 1 lime
1 or 2 tsp of salt (depends on how much salt you like)

Place all ingredients in the blender and blend until smooth. Dressing lasts for 2 weeks in refrigerator.

Café Rio Sweet Meat
Tastes just like Café Rio meat and is oh-so-easy to make.

1-2 lbs of beef or pork (the cheapest filets/steaks you can find will work)
¾ cups Pace Salsa (or whatever kind you prefer)
¾ cups brown sugar

Brown the meat in skillet on high heat. (Only a few seconds on both sides will do). Place the meat into the slow cooker.

Combine the salsa and brown sugar an pour over the meat in your slow cooker.

Cook for 4 hours on high or 7 hours on low. With one hour remaining, shred the meat with fork and knife – it should pull apart rather easily. Replace lide and cook fot the remaining hour.

Serve with Riquisimas tortillas (those are the best) – You can butter them and brown them in a frying pan with cheese melted all over. MMMMMMmmmm.

This is great all rolled up in the cheesy tortilla with black beans (add a small can of tomato sauce, salt and a bit of brown sugar to taste), lettuce and rice (cook as directed – adding 2 T butter, 1 cube of chicken bullion, and juice from 1 lime).

Café Rio Dressing – another variation

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
½ bunch cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (use seeds for spicy, or no seeds for mild, green Tabasco sauce can be a substitute for the jalapeno.

Use a food processor or blender to blend all the ingredients and enjoy.

Café Rio Chicken

Chicken Breast – (was not noted on how much chicken)
1 small bottle KRAFT Italian dressing
1 T chili powder
1 T Cumin
3 cloves garlic

Cook all ingredients in a crock-pot for 4 hours on low, or until the chicken is cooked all the way through)

Shred meat and cook 1 additional hour.

Chili Verde

5 lbs boneless pork (Center cut pork chops-ask your butcher to cube)
½ cup oil
4 T flour
5 cups beef broth
1 chopped onion
6 cloves garlic
32 oz diced green chilies, drained
2 T ground cumin
Fresh or bottles Jalapeno peppers to taste
4 tsp chili powder
3 tsp salt
2 tsp pepper
2 tsp dried oregano

Sauté pork and onion in oil to brown.

Puree broth with garlic, green chilies, jalapenos and flour. Add pork

Add cumin, chili powder, salt, pepper, and oregano to pork mixture and simmer on low heat until pork is tender, about 4-6 hours.

(I put mine in the crock-pot on high for 5 hours)

Candied Popcorn

1/2 cup water
1 cup sugar
3/8 cup white corn syrup
1 tbls butter

1/2 tsp candy flavor or extract
2 drops food coloring

1/2 cup popcorn, popped

In a heavy saucepan, heat first four ingredients. Cook to 280 degrees on candy thermometer. Remove from heat and quickly stir in extract and coloring. Add imediately to popcorn and toss.

I use cooking spray in the popcorn bowl. And I spray two big spoons to help mix the candy onto the popcorn quickly.

Ideas for flavors..... peppermint, maple, cinnamon, pineapple, root beer, vanilla

Good luck and happy poppin'!!

Blonde Brownies

2 cups brown sugar
2/3 cup butter, melted
2 eggs
1 tsp. vanilla

Mix well and add,

2 cups flour
1/4 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Mix until completely combined, then add 6 oz of chocolate chips and or 1 cup chopped nuts (all optional)

Bake in 9x13 pan for 20 minutes @ 375.

I've been searching for the recipe FOREVER. I LOVE these things... their chewy and yummy! I finally got the recipe out of my old ward's Relief Society cookbook that my mom gave to me. SWEET!!! literally! enjoy!

Wild Rice Soup

4 chicken breasts
2 packages Uncle Ben's Long Grain Wild Rice with seasoning
6 cans chicken broth
carrots
onion
celery
1 cup butter
1 1/2 cups flour
1 tsp salt
1 tsp pepper
4 cups half and half (or milk)
16 slices bacon, cooked and crumbled

Cook chicken breasts and shred or cut into cubes. Cook rice according to packages directions. Cook vegetables in chicken broth until tender. Use whatever amount of carrots, onion, and celery that you desire (more for heartier soup). Make a white sauce with all remaining ingredients, except bacon. Cook well. Add white sauce to broth and vegetables. Stir until smooth. Add rice and chicken. Add crumbled bacon just before serving.

Makes a LOT.... 1/2 recipe for less

Split Pea Soup

2 tbls olive oil
1 onion
2 cloves garlic
1 ham hock (about 1 1/2 lbs)
1 lb green split peas, rinsed and picked over
3 carrots, chopped
2 celery stalks, chopped
6 cups chicken broth
1 tsp thyme
1 tsp salt
1/2 tsp pepper
1/2 cup fresh parsley, chopped

In a skillet, saute the onion and garlic in the olive oil over medium heat.

Place ham hock in center of slow cooker and spread peas around it. Add the onion and garlic, carrots and celery. Then pour in broth, thyme, salt, and pepper. Cover and cook on LOW for 8-10 hours or on HIGH 4-5 hours.

Finish soup by removing ham hock. Allow to cool for about 15 minutes. Remove the meat from the bone and stir back into the soup (discard bone). Stir in parsley and serve.

Serves 6-8

Breakfast Loaf

1 sourdough shephards loaf (the big one)
butter
6 eggs - scrambled (add as much milk, salt and pepper as you like)
grated cheddar cheese
cubed ham

The night before you want to serve....
Scramble eggs. Cut top off of sourdough loaf, clean out bread from inside to form a shell. Butter inside completely. Fill with scrambled eggs. Top with ham and cheese. Place the "lid" back on the loaf and wrap the entire thing in tinfoil.

Next morning. Bake straight from fridge (leave it wrapped in tinfoil) at 350 for 1 hour. Slice and eat. Serves about 6.

This is great for company. It's quick the night before and it NO WORK in the morning.

Lemon Drop Cookies

After many requests, here it is..... Thanks Rachel!!

4 cups flour
1 1/2 teaspoon soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups sugar
1 1/2 cups butter-flavored shortening
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
Finely chopped zest of one lemon
1 pkg. (6 oz.) lemon drops, crushed
Glaze:
1 cup powdered sugar
Juice of the lemon

Cream sugar, shortening and eggs, add flavorings. Stir in dry ingredients, lemon zest and crushed lemon drops. Roll into balls, flatten slightly and bake on parchment-lined baking sheets at 350 for 10- 12 minutes. Let sit on pan 1 -2 minutes then brush lightly with powdered sugar glaze and cool immediately.

-Makes 4 - 5 dozen.

I usually 1 1/2 times the glaze using lemon juice. I like more on the cookie! Please note, because of the candy in the cookies, parts may stick a little if you don't use the parchment.

Chicken Avocado Tortilla Soup

Prep and Cook Time: About 30 minutes
Makes: 6 servings

1/3 cup chopped onion
3 cloves garlic, peeled and chopped
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon chilipowder
1/4 teaspoon pepper
8 cups fat-skimmed chicken broth
1 can (14 oz) diced tomatoes
1 can (4 oz) diced green chilies
10 corn tortillas (6 in. wide)
1 1/2 pounds boned, skinned chicken breasts
1 firm-ripe avocado (1/2 lb.)
2 tablespoons chopped fresh cilantro
Salt
About 1/4 cup shredded sharp cheddar cheese

1. In a 5- to 6-quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a Boilover high heat.

2. Meanwhile,stack tortillas and cut into 1/8-inch-wide strips. Add to boiling broth. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.

3. Rinse chicken and cut into 1/2 inch pieces. Peel the avocado, pit, and thinly slice.

4. Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer until chicken is white in center(cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.

** We put sour cream and hot sauce on top or ours and served with cornbread.

BoterKoek (Dutch Cookies)

2 cups flour
1 1/3 cups sugar
2 (1 cup) cubes butter or margarine

Cut butter into flour and sugar.

Beat 1 egg. Add half to flour mixture.

Add:
½ tsp lemon extract
½ tsp almond or vanilla extract

Press into 9x13 pan. Put a whole almond on top of each piece to be cut (about 5 down and 5 across). Smear top with ½ egg over top with fingers.

Bake 275 (250 for glass pan) for 45 minutes to 1 hour.

Enchilda Casserole

1 can tomatoes (do not drain)
1 medium onion, chopped
2 cloves garlic
1 6 oz can tomato paste
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1 lb ground beef or turkey, browned in a pan
12 white corn tortillas
8 oz shredded cheese (I use half Monterrey jack and half cheddar)
8 oz sour cream
1 pkg or about 2 tbls Taco Seasoning

Place first 3 ingredients in blender and puree. Pour mixture into sauce pan and add tomato paste and seasonings. Bring to a boil and simmer about 5 minutes. Place 1/3 of the tortillas in bottom of slow cooker, followed by 1/3 of the meat, 1/3 of the sauce and 1/3 of the shredded cheese, continue all layers. Cook on LOW 6-8 hours.

For topping, stir taco seasoning into sour cream.

Makes about 6 servings.

This was such a hit with the kids and it's fairly nutritious!! You can serve this on a bed of lettuce to make it into a salad. Also, it's not good to look at, but it sure is tasty!!

Sour Cream Pork Chops

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tbls flour
1 (8 oz) tub sour cream

Season pork with salt, pepper, adn garlic powder, and then dredge in 1/2 cup flour. In a skillet, brown chops in oil.

Place chops in slow cooker and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on LOW 7-8 hours.

After chops have cooked, remove meat only and put in warm over to keep warm. Be careful, they will fall apart.

In a bowl, blend 2 tbls flour with the sour cream. Mix into meat juices. Cook in slow cooker on HIGH for 15-30 minutes or until suace in thickened slightly. Serve sauce over chops and noodles or rice (our favorite is egg noodles).

Lemon Chicken

1 can cream of chicken soup
1/2 soup can of milk
2 tbls butter
1/2 pkt lemon herb seasoning (about 1 - 1 1/2 tbls)
4-5 boneless, skinless chicken breasts

Combine all ingredients (except chicken) in a bowl. Mix well.

Brown chicken. Place chicken in slow cooker and cover with sauce. Cook on HIGH 3-4 hours or on LOW 4-5 hours.

Hootinanies

Whip in Blender:
6 eggs
1 cup flour
1 cup milk
½ tsp salt

Melt 1 cube of butter in a 9x13 pan while oven is heating.
Pour batter over melted butter and bake 15-20 minutes at 425.

Serve with powdered sugar, syrup, and/or fruit.

Emily's Shephards Pie

1 lb ground beef, Turkey, mutton, whatever...

1 onion

1 can cream of mushroom soup

1/2 can peas

3 carrots, diced and cooked

mashed potatoes (I use about 3 potatoes)

garlic

cheddar cheese, grated

pie crust (1 cup flour, 1/2 shortening, 1/2 tsp salt, 2-3 Tbls cold water)

Using a deep dish pie plate, roll out pie crust and line plate (if you prefer, you can buy a pre-made pie crust - non-dessert).

Cook meat with onions and favorite seasonings (I like Johnny's seasonings or Jane's salt). Mix in can of soup. Pour mixture into pie crust.

Next layer is peas and carrots. Season with salt and pepper.

Top with mashed potatoes. I also put some garlic powder or minced garlic in with the potatoes.

Bake at 350 for 35 minutes. Remove from oven and sprinkle cheese on top. Bake an additional 10 minutes.

I like to make this in advance and put it in the refrigerator. If you do this, change first bake time to 45 minutes.

Makes 12 servings (7 points)

Enjoy!!

Sweet-Hot Jalapeno Ribs

2 (16 oz) cans pinto beans, drained
3 lbs country-style pork ribs, trimmed
½ tsp garlic powder
½ tsp salt
½ tsp pepper
1 medium onion, chopped
1 (10.5 oz) jar red jalapeno jelly
1 (5 oz) bottle steak sauce
2 jalapeno peppers, seeded and finely chopped (optional)

Place pinto beans in slow cooker.

Cut ribs apart if necessary, sprinkle with garlic powder, salt and pepper. Broil ribs in over for 18-20 minutes or until well browned, turning once. Place ribs in slow cooker and top with onions.

Combine jelly, steak sauce and chopped pepper in a saucepan; cook over low heat until jelly melts. Pour over ribs and stir gently.

Cook on High 5-6 hours or cook on High 1 hour and reduce to Low for 8-9 hours. Remove ribs and skim off fat. Cook sauce with beans uncovered on High for 30 minutes or until slightly thickened. Add ribs just before serving to reheat.

**this recipe came with my Corningware Slow Cooker. It's become a family favorite. It's not spicy if you don't put in the jalapenos. For just a little kick, add only one. If you like it spicy, add both peppers.

Cinnamon Apples

6-7 Granny Smith apples, peeled, cored and cut

1 tbls lemon juice

1/2 cup sugar

1/2 cup brown sugar

2 tbls flour

1 tsp cinnamon

1/4 tsp nutmeg

6 tbls melted butter

Vanilla ice cream

Oatmeal, Ginger snap, or Vanilla wafer cookies

Place apples in slow cooker and drizzle with lemon juice.

In a bowl, mix sugars, flour, and spices. Sprinkle mixture over apples and stir gently to coat apples. Drizzle with butter.

Cook on low for 3 hours or on high for 2 hours.

Serve over ice cream and top with crumbled cookies.

I like to use my cookies as a scoop, so I leave them whole.... enjoy!!

Pumpkin Roll

¾ cup flour
1 cup sugar
1 tsp soda
2 tsp pumpkin pie spice
1 cup pumpkin pie puree
3 eggs
1 tsp lemon juice

Grease 9x13 jelly roll pan then place wax paper and grease again. Pour batter. Bake 375 for 15-18 minutes.

Lay out a linen and slightly dampen with wet fingers and dust with 2 tbls powdered sugar. Flip cake onto linen while hot (right out of the oven). Roll lengthwise (1 time) Place on cooling rack for 20 minutes. Unroll partway and fill with filling.

Filling:
1 8 oz pkg of cream cheese
¼ cup butter
1 tsp vanilla
1 cup powdered sugar

Re-roll and wrap with saran wrap and refrigerate.

Slice and garnish with powdered sugar.

Hot Artichoke Dip

1 8oz can artichoke hearts, chopped slightly and drained
4 oz grated Swiss cheese
¼ cup parmesan cheese
1 8 oz pkg cream cheese, softened
½ cup mayonnaise
1 tbls Worcestershire sauce
¼ tsp black pepper

Combine all ingredients thoroughly. Place in shallow baking dish. Bake at 325 for 15-20 min (until slightly brown). Serve with crackers or French bread.

Cherry Pie

*Use a deep dish pie plate for this. This is so yummy everyone will be screaming for more, I guarantee!!!

6 cups (3 cans) cherries (drained) ***
2 cups sugar
1/3 cup flour
½ tsp cinnamon
¼ tsp lemon juice

Jane’s Pie Crust

1 cup shortening
2 cups flour
1 tsp salt
4-6 tlbs cold water

Bake 425 for 30-40 minutes.

This crust recipe is doubled (half for the bottom, other half for lattice top). I also use Jane’s recipe for a meat pie - To use it for a single crust ½ it.

***Important, you MUST use "Oregon" brand pie cherries. They can be difficult to find. I found them at my local Wal-Mart. They were with the canned fruit, not the pie filling. So try looking in both places in your store.

Bread Bears or Cinnamon Rolls

(makes 2 bears or 20 rolls)

Mix: Use mixer with dough hook.
2 cups warm water
2 tbls yeast
½ cup sugar
¼ cup oil

Let stand 5 min or until foamy.

Add:
4 cups flour
2 tsp salt

Mix.

Add:
1 egg
2-3 cups of flour (1/2 cup at a time)

Mix until satiny. About 10 minutes.
Let rise in greased bowl for 1-2 hours (until sticky)

For into shape (bears or rolls).

Cinnamon Rolls:
½ cup butter
1 cup sugar
1 ½ tbls cinnamon
Glaze:
4 cups powdered sugar
½ tsp vanilla
2 tbls butter
¼ cup milk

Bears: Cut dough in ½. Divide into thirds 1/3 = belly, 1/3 = head and nose (smallest third), 1/3 = 6 balls (ears, hands and feet). Use peanut M & M’s for eyes, nose, ears and belly button.

Let rise another hour. Bake at 375 for 10 min.

Chinese Chicken Salad

Toss Together…….
3 cooked chicken breasts—shredded or cut up
1 small head green cabbage
1 small head purple cabbage
4 green onions—sliced
Halved purple grapes

Bake in oven at 350 on foil for 5-10 minutes…..
2 pkgs top ramen broken up(noodles only)
4 tbl sesame seeds
3 oz almonds or peanuts
1/4 cup sunflower seeds

Dressing…. Mix together….
1/2 cup salad oil
1/2 cup sesame oil
9 tbl rice vinegar
4 tbl sugar
1/2 tea pepper
2 seasoning packets from top ramen (any flavor)

Cranberry Pudding

Mix:
2 cubes butter or margarine
2 tsp baking powder
2 cups sugar
2 cups evaporated milk
4 cups flour
2 tsp salt
4 cups raw cranberries

Beat together all ingredients (except stir in cranberries after other ingredients or beaten), bake at 350 for 40 min or until light brown.

Sauce:
2 cubes butter or margarine
2 cups sugar
1 cup evaporated milk
2 tsp vanilla (add last while sauce is cooling)

Mix everything but vanilla in saucepan. Bring to boil. Stir occasionally. Simmer for 5 min. Remove from heat and stir in vanilla.

Cut into pieces and spoon sauce over cake.

Serve warm.

This is RICH and a very good holiday dessert that is NON-chocolate.

Red and White Chili

6 cups cubed chicken (cooked)
2 cans navy or great northern beans (drained)
1 cup chicken broth
1 large onion, chopped
1 large red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
½ teaspoon salt
½ teaspoon chili powder

Combine all ingredients in slow cooker or crockpot. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours until hot and sauce thickens.

This is SOOOOO YUMMY and easy. It’s also very healthy. Don’t let the peppers fool you; it’s really not that spicy. My 3 yr-old downed it like it was Spaghettio’s!!

Oatmeal Chocolate Chip Cookies

1 cup butter
1 tsp vanilla
2 eggs
1 cup brown sugar
1 cup white sugar
½ cup powdered sugar
2 1/4 cups flour
2 cups oatmeal
1 tsp soda
½ tsp salt
1/2 bag milk chocolate chips (or M&Ms)

Mix butter, vanilla, eggs and sugars. Then the rest. Bake 350 for 10 minutes.

I created this recipe... It took many tries to get it just right. I also suggest making your cookies BIG. I used the largest cookie scoop (3 tbls) and cook on a stone, they come out PERFECT.

Teriyaki Marinade

1 cup beef broth (or chicken if marinating chicken or fish)
1/3 cup soy sauce
2 tbls lemon juice
2 cloves garlic, minced
1 oz scallions with tops, chopped
1 tbls brown sugar

Combine and marinate for broil, bbq, or jerky.

Lowfat Bundt Cake

1 cake mix (Devils’ Food works best, but I’ve used others)
1 sugar free cherry pie filling
½ cup egg beaters

Mix and pour into Bundt pan. Bake at 350 for 35 min.

Variations:
Spice cake with apple pie filling (with the apple pie filling, the cake falls apart, so I chop up the apples into small pieces and that solved the problem).

Yellow cake mix with Peach filling (1 tsp almond extract).

Yellow cake mix with Cherry filling (1tsp almond extract).

White Cake mix with Blueberry filling.

Chocolate cake mix with cherry pie filling.


Serve with fat free Cool whip.

Makes 16 servings (2 points per slice)

Feta Chicken

2 halves boneless skinless chicken breasts
1 oz. or 1/4 cup Feta Cheese
2 Tbl Fresh Parsley (or 1/2 dry)
1 tsp Fresh Oregano (or 1/4 dry)
1 Tbl Olive Oil
1 14 1/2 oz can chopped tomatoes (any kind)

Mush together everything but chicken and tomatoes.
Slice chicken in middle and stuff with mixture.
Place in baking pan (9x9) and pour tomatoes over top.
Bake at 350 for 35-40 min (until chicken is tender and the juices run clear)
Serve over favorite pasta. Linguini works the best! I also like Penne or Rigatoni.
Serves 2 (double or triple for more)