Friday, December 19, 2008

Candy Cane Cake


1box white cake mix

Water, vegetable oil and egg whites called for on cake mix box
1/2teaspoon red food color
1/2teaspoon peppermint extract

Crushed candy canes or crushed hard peppermint candies, if desired


Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.

Frost with vanilla frosting and top with crushed candy canes.

From Betty Crocker

Friday, December 5, 2008

Pumpkin Chocolate Chip Cookies


1 box Duncan Hines Spice Cake mix
1 15 oz. can pumpkin (not pumpkin pie filling)
Chocolate chips


Mix together, drop by spoonfuls on cookie sheet, bake for 12-15 minutes at 350 degrees. Now, the secret is to let them cool and store for a few hours in a closed container (hard to do but please, do it for me!). It just does something to it that makes the cookie exactly how I like it. Oh, and I used jumbo semi-sweet chocolate chips because that's what Lee's uses :)

Submitted by Kirsten

German Pancakes


6 eggs
1 cup milk
1 cup flour
1/2 tsp salt


Blend in blender. Preheat oven to 375 degrees. Spray glass cake pan with cooking spray. Cut 1/2 cube butter into small pieces and put in cake pan while oven is preheating. When butter is melted, pour batter into pan. Bake for 40 minutes or more until golden brown. Will rise substantially.

Voila, you haf zee German Pancakes!

Serve with powdered sugar and lemon or limes. Enjoy

Submitted by Jacqueline

Wednesday, November 26, 2008

Cream Cheese Cookies

Absolutely the easiest, tastiest cookies ever! They are my fill-in cookies during Christmas when I don't have the time or energy to spend too many hours in the kitchen.


1 cube butter, softened
1 8 oz pkg cream cheese, softened
1 egg
1 pkg cake mix
Sprinkles (optional)


Mix ingredients together. Drop by spoonfuls onto ungreased cookie sheet. Add sprinkles, if desired. Bake at 350 degrees for 10-15 minutes, or until tops are golden brown.

That's it! Too easy!
White and yellow cake mixes are delicious; chocolate is good but not pretty; I've heard lemon is delicious, but I personally haven't tried it.

Submitted by Shelli

Thursday, November 20, 2008

Aloo Gobi


1 Cauliflower
4 Potatoes
1/4 cup Oil
1 teaspoon Cumin seeds
1 in. stick Ginger
3 cloves Garlic
3/4 teaspoon Turmeric
1 teaspoon Red Chili Powder
3 Tomatoes
1 teaspoon Garam Masala
2 teaspoons Coriander powder


Cut cauliflower into florets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Bhoona*, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.

* Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

From CDKitchen

Tuesday, November 18, 2008

Mango and Jicama


Avocado (optional)


Peel and dice mangos into bite size pieces. Peel and cut jicama into bite size pieces. If you like toss in some avocado cut into bite size pieces. Toss in a handful of chopped cilantro. Squeeze lime juice over the whole thing.

Good, low cal, tasty!

Submitted by Lynda

Friday, November 14, 2008

Almond Beef Hawaiian

1/2 teaspoon ginger
1 teaspoon sugar
1/3 cup soy sauce
1 tablespoon cornstarch
1/3 cup water
1 pound sirloin steak, cut in 1/4" strips across the grain
Onion powder to taste
Garlic powder to taste
1 cup celery, cut in 1/2" slices on the diagonal
1 cup onion, sliced
2 stalks fresh broccoli, cut into 1/2" long slices
1 cup Chinese pea pods
1/2 cup slivered almonds, toasted
2 cups cooked rice


Season steak strips with onion and garlic powders to taste. Mix and set aside ginger, sugar and soy sauce. Mix cornstarch with water in another dish.

Blanch celery, onion and broccoli; set aside. If Chinese pea pods are frozen, thaw, but do not cook. Saute strips of steak, setting aside the slices as they finish browning on each side.

Combine soy sauce mixture with vegetables, almonds and steak slices, and heat - do not allow soy sauce to boil. Add water mixture. When hot, serve with cooked rice.

Reminder: Do not use any salt in this recipe.

From CDKitchen

Fresh Tomato Salsa


1 cup fresh tomatoes, diced
1/3 cup onions, diced
1/2 clove garlic, minced
1/3 teaspoon jalapeno peppers, minced
2 tsps. cilantro, minced
1 pinch Cumin
1 1/2 tsps. fresh lime juice


Mix together all ingredients and refrigerate.

From CDKitchen

Avocado Veggie Tacos

1 medium avocado
non-stick cooking spray
1 1/4 cup onion, julienne strips
1 1/2 cup sweet green pepper, julienne strips
1 1/2 cup sweet red pepper, julienne strips
1 cup cilantro
1 1/2 cup fresh tomato salsa
12 flour tortillas, 8-inch

Spray skillet with non-stick cooking spray. Lightly saute the onion and green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven and fill with sauteed peppers and onions, cilantro, avocado slices, and salsa.

Fold tortilla over and serve.

From CDKitchen

Almond Topped Chicken Recipe

4 boneless, skinless chicken breast halves
5 tablespoons butter, divided
1/3 cup slivered almonds
3 tablespoons lemon juice


In a skillet, cook chicken in 2 tablespoons of the butter until juices run clear, about 20 minutes. Transfer to a serving plate and keep warm.

Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.

This would be delicious with fresh steamed asparagus!

From CDKitchen

Tuesday, November 11, 2008

Shandee's Famous Overnight Bubble Bread

Caveat: OK, so this isn't exactly healthy, per se. If you'd like to make it healthier, try whole wheat rolls and sugar free pudding mix. Or, just save this for a special occasion, like Christmas morning -- when calories don't count!


1/2 cup pecan halves (optional)
18 frozen dinner rolls
1 (3.5 oz) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar


1. Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan (optional). Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top. (Yeah, that's right - totally dry!)

2. Combine butter and brown sugar in a small saucepan. Heat until boiling, then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.

3. In the morning, preheat oven to 350 degrees F (175 degrees C).

4. Bake for 20 to 30 minutes, until golden brown.

If you don't want to use frozen rolls, you can make your own bread. Follow the recipe as directed, but let rise in a slightly warm oven for about 30 minutes and then bake.

Saturday, November 8, 2008

Creamy Chicken Skillet with Stuffing

From Kraft Foods


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
3 cups frozen mixed vegetables
1 can (10-3/4 oz.) condensed cream of broccoli soup
1/2 cup water


PREPARE stuffing mix as directed on package. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.

ADD vegetables, soup and water to skillet; cover. Cook 6 min. or until heated through, stirring often.

RETURN chicken to skillet. Cook 1 min. or until hot. Serve with stuffing.

Submitted by Janalee

Shari's Bruchetta


1 baguette (white or wheat)
olive oil
1 clove garlic
vine-ripened tomatoes
fresh basil
salt and pepper to taste


Slice the whole baguette in 1/2 inch thick pieces at an angle. Spread a little butter or olive oil on each piece. Toast them on the stove in a frying pan. Turn them over and toast the non-oiled/buttered side as well. Then rub a clove of garlic over the top. Just rubbing it gets enough off to give it lots of flavor. Chop up on-the-vine tomatoes and fresh basil leaves and mix with a little olive oil, salt and pepper. Put that on top of your hot bread slices and enjoy. My kids eat this ALLLLL the time. It's really healthy and delicious!

Submitted by Shandee

Orange Roughy in Scallion and Ginger Sauce


1/3 cup dry sherry or vermouth
3 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
1/4 cup finely chopped green onion
1 teaspoon freshly grated ginger
1 teaspoon finely chopped garlic
2 orange roughy fillets (1 pound)


Preheat the oven to 400°F. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.

Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.

Cod, sole, or flounder may be substituted for the orange roughy.
Serves 2

Note: The alcohol burns off and just leaves a nice taste. We love this!

Submitted by Lynda

Creamy Baked Salmon

4 servings... good enough for company!

2 pounds salmon filets
3/4 cup non fat sour cream
1/3 cup non fat mayonnaise
2 TBSP flour
2 TBSP lemon juice (fresh is best)
1/4 tsp dried dill weed
1 8 oz package non fat cream cheese
1 clove garlic, minced
1/3 cup white wine
Salt, pepper, & Paprika to taste

Place salmon on a pan sprayed with olive oil spray. Whisk all ingredients except salmon together until blended.
Pour over salmon.
Bake uncovered 400 degrees 15 to 20 minutes.

Submitted by Lynda

Spicy Black Beans

4 Servings WW 2.25 Points

Cooking Spray
1 tsp olive oil
2 minced garlic cloves
2 14 oz cans diced tomatoes
2 15 oz cans black beans, drained and rinsed
1/2 tsp crushed red pepper
2 TBS minced cilantro

Coat large nonstick skillet with cooking spray. Heat oil, and saute garlic until tender.
Add tomatoes, reduce heat and cook uncovered until slightly thickened.
Stir in black beans, red pepper, and cilantro. Cover and cook for 5 minutes more until heated through.

Yummy, low fat, low calorie and Vegetarian!
If you like you can sprinkle with shredded cheese and non fat sour cream.

Submitted by Lynda

Portobello Mushrooms Stuffed w/ Greens & Cheese

4 Servings WW 5 points

1 10 oz pkg frozen collard greens or kale (can use fresh and chop into bite sized pieces)
2 TBSP Olive Oil
1 1/2 TBSP Lemon Juice
2 large garlic cloves, crushed & minced
1 1/2 tsp dried thyme
4 portobello mushrooms, stems removed
4 oz Brie, rind removed (or use Laughing Cow wedges... garlic & herb are nice!)
Salt & Pepper to taste.

Preheat oven to 350 degrees. Microwave greens per package instructions. Microwave mushrooms for about 1 to 2 minutes. Drain & squeeze dry greens.
Combine greens with olive oil, lemon juice, garlic and thyme. Put mushrooms into baking dish sprayed with olive oil spray. Fill mushroom hollows with greens. Top with cheese. Bake 10 minutes. Then place under broiler just until cheese melts. 2 minutes or less.

(If you use laughing cow cheese, 2 per mushroom it lessens the WW points to 3.5 each)

Submitted by Lynda

Butternut Squash & Leeks

Serves 4-- WW points 2

3 cups butternut squash chunks (don't have to peel but should wash!)
1 1/2 cups leeks, green and white parts
2 cloves garlic minced
2 tsp olive oil
1 TBSP fresh sage

Combine all ingredients except sage leaves. Divide between 4 sheets of parchment paper and sprinkle sage on each mound before sealing. Bake at 375 degrees until tender, about 1 hour.

This would be great with some grilled chicken/apple sausages.

Submitted by Lynda

Monday, October 20, 2008

Chicken and Wild Rice Chowder

From Better Homes and Gardens


  • 1 cup sliced carrots (2 medium)
  • 1 cup sliced celery (2 stalks)
  • 1 cup quartered mushrooms
  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 2 14-oz. cans chicken broth
  • Chicken from Creamy Basil Chicken, chopped
  • 3/4 cup cooked wild rice
  • 1/4 tsp. ground black pepper
  • 1-1/2 cups half-and-half


1. In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through. Makes 4 servings.

Nutrition Facts

  • Calories 445, Total Fat (g) 22, Saturated Fat (g) 13, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2, Cholesterol (mg) 140, Sodium (mg) 1019, Carbohydrate (g) 21, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 40, Vitamin C (DV%) 6, Calcium (DV%) 14, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet.

Herb-Garlic Beef Roast Recipe

From Better Homes and Gardens.


  • 1 17-oz. pkg. refrigerated cooked beef roast au jus
  • 1 lb. small round red potatoes
  • 3 medium carrots
  • 1 Tbsp. cooking oil
  • Freshly ground black pepper
  • 3 Tbsp. chopped fresh Italian (flat-leaf) parsley
  • 3 to 6 cloves garlic, minced
  • 1 Tbsp. finely shredded lemon peel


1. In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces. Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender.

2. For herb-garlic mixture, in a small bowl combine parsley, garlic, and lemon peel. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture. Makes 4 servings.

Nutrition Facts

  • Calories 311, Total Fat (g) 12, Saturated Fat (g) 5, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 2, Cholesterol (mg) 64, Sodium (mg) 465, Carbohydrate (g) 28, Total Sugar (g) 6, Fiber (g) 4, Protein (g) 25, Vitamin C (DV%) 52, Calcium (DV%) 4, Iron (DV%) 18, Percent Daily Values are based on a 2,000 calorie diet.

Creamy Basil Chicken Recipe

From Better Homes and Gardens


  • 2 cups sliced mushrooms
  • 2 medium red and/or yellow sweet peppers, cut into strips
  • 1 large onion, sliced
  • 4 oz. cooked bacon, chopped
  • 8 cloves garlic, minced
  • 3 Tbsp. quick-cooking tapioca, crushed
  • 8 skinless, boneless chicken breast halves (2-1/2 to 3 lb.)
  • 1 cup chicken broth
  • 1/4 cup dry white wine or vermouth
  • 1 lb. asparagus spears
  • 1/3 cup whipping cream
  • 1/2 cup plus 2 Tbsp. snipped fresh basil
  • 2 cups hot cooked orzo pasta
  • 2 Tbsp. grated parmesan cheese


1. In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.

2. Cover; cook on high-heat setting 3 to 3-1/2 hours or low-heat setting 6 to 7 hours.

3. Meanwhile, snap off and discard woody bases from asparagus. Cut into 2 to 3-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.

4. Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store as directed below.* Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.

5. * To store chicken breast halves, wrap tightly and refrigerate up to 3 days.

Nutrition Facts

  • Calories 556, Total Fat (g) 21, Saturated Fat (g) 9, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 132, Sodium (mg) 892, Carbohydrate (g) 43, Total Sugar (g) 8, Fiber (g) 5, Protein (g) 47, Vitamin C (DV%) 177, Calcium (DV%) 12, Iron (DV%) 26, Percent Daily Values are based on a 2,000 calorie diet.

Fast Chicken and Rice Recipe

Courtesy of Better Homes and Gardens. I recommend using brown rice for better nutrition. I'm going to try this one tonight and see how I like it!
  • 1 8.8-ounce package cooked brown or white rice
  • 1/2 cup frozen peas
  • 1 pound chicken breast tenders, halved crosswise
  • 1 tablespoon cooking oil
  • 1/4 cup bottled stir- fry sauce
  • Packaged oven-roasted sliced almonds


1. Stir peas into rice pouch. Heat in microwave according to package directions.

2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds. Makes 4 servings.

Nutrition Facts

  • Calories 311, Total Fat (g) 9, Saturated Fat (g) 1, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 3, Cholesterol (mg) 66, Sodium (mg) 453, Carbohydrate (g) 25, Total Sugar (g) 1, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 5, Calcium (DV%) 3, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet.