Julie’s Soft Cookies

• 1 cup shortening
• 1/2 cup sugar
• 1 cup brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 1/2 cups flour
• 1 tsp soda
• 1 tsp salt
• 2 pkgs chocolate (or butterscotch or both) chips

Mix the first five ingredients, then add dry ingredients.  Bake at 375 degrees for 8-10 mins.  Makes 3 dozen.

Hot Fudge Pudding

Blend in a bowl:

• 1 cup flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 2 Tbsp cocoa powder

Stir in:

• 1/2 cup milk
• 2 Tbsp oil
• 1 cup chopped nuts ( I always leave this out and let everyone put it on their own serving if they want it. I like to have sliced almonds.)

Spread the mixture into a 9×9 0r 8×8 square pan.

In a small bowl blend:

• 1 cup packed brown sugar
• 1/4 cup cocoa

Sprinkle mixture over batter in pan.

Pour:

• 1 3/4 cup hot water

over the mixture in the pan.

Bake at 350 degrees F for 45 minutes. Serve warm or cold with rich milk, cream, or ice cream. Serves 9. ( I like it warm with ice cream.)

This recipe was found on http://realmomkitchen.com/

Catherine’s Spicy Chicken soup – Sarah Style

• 3 Tbsp canola oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 3 boneless, skinless chicken breasts chopped into small chunks
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 2 Tbsp dried parsley
• 3 Tbsp chili powder
• 5 cups of chicken broth
• 1 can of Rotel tomatoes, Mild with chilies
• 1 (15 oz) can of black bean, drained and rinsed
• 1 can of tomato soup
• 1 1/2 cups of frozen corn
• 1 (8 oz) container of sour cream
• salt to taste

1. In a large pot heat oil and add onion and minced garlic. Cook until softened.
2. Add chicken,  pepper, garlic powder, parsley, and chili powder and cook until chicken is cooked through.
3. Add the rest of the ingredients and simmer for at least 20-30 minutes.
4. Garnish with sharp cheddar cheese, and serve with tortilla chips.

* I found this recipe on Allrecipes.com

Meatloaf

• 1 Tbsp vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 1/2 cup ketchup
• 1/4 cup packed light brown sugar
• 4 tsp cider vinegar
• 2 large eggs
• 1/2 cup milk, plus extra as needed
• 2 tsp Dijon mustard
• 2 tsp Worcestershire
• 1 tsp salt
• 1/2 tsp pepper
• * 2 pounds meatloaf mix
• 2/3 cup crushed saltine crackers
• 1/3 cup minced fresh parsley

* Meatloaf mix is a combination of equal parts ground beef, pork, and veal and is available at most grocery stores. If you cannot find meatloaf mix, substitute 1 pound of 90% lean ground beef and 1 pound of ground pork.

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Heat the oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Set aside and cool for 5 minutes.
2. Meanwhile, mix together the ketchup, brown sugar, and vinegar and set aside. In a separate bowl, mix the eggs, milk, mustard, Worcestershire, salt and pepper together.
3. Mix the meatloaf mix, crackers, parsley, sauteed onion mixture, and egg mixture until evenly blended and the mixture doesn’t stick to the bowl (if the mixture sticks, add additional milk, a tablespoon at a time, until it no longer sticks).
4. Turn the meat mixture onto a foil-lined baking sheet and shape into a 9 by 5-inch loaf. Brush with half of the ketchup mixture. Bake the loaf for 45 minutes.
5. Brush the loaf with the remaining ketchup mixture and continue to bake until the center of the loaf measures 160 degrees on an instant-read thermometer, about 15 minutes. Let cool for 20 minutes before slicing and serving.

Chi-Chi’s Sweet Corn Cake

This is great to serve as a side dish with anything mexican or with chili, in place of cornbread.

• 1/2 cup (1 stick) of butter, softened
• 1/3 cup of masa harina ( A mexican corn flour used to make tortillas. You can find it next to the flours in the grocery store.)
• 1/4 cup water
• 1 1/2 cups of frozen corn, thawed
• 1/4 cup cornmeal
• 1/3 cup sugar
• 2 Tbsp heavy cream
• 1/4 tsp salt
• 1/2 tsp baking powder

1. Preheat oven to 375 degrees F.
2. Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.
3. Put the defrosted corn in a blender or food processor and with short pulses coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn into the butter and masa harina mixture. Add the cornmeal to the mixture. Combine.
4. In another medium bowl, mix together the sugar, cream, salt and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.
5. Pour the corn batter into an ungreased 8×8-inch baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13×9-inch pan filled one third of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through.
6. When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each protion with an ice-cream scoop or rounded spoon.

This recipe is the from Top Secret Restaurant Recipes by Todd Wilbur.

Yummy-Yummy sauce from Arigatos

• 1 cup of toasted sesame seeds
• 6 Tbsp soy sauce
• 1/2 cup rice vinegar
• 3 Tbsp sugar
• 1 tsp salt
• 2 tsp vegetable oil
• 1 Tbsp sweet miso

1. Toast sesame seeds in a  hot skillet, shaking constantly to prevent burning. In a food processor, or a blender, add toasted sesame seeds with all other ingredients. Blend until sauce is smooth. Add water to thin to desired consistency.

* Sweet miso is a MUST and cannot be left out or substituted. Can be found at any oriental market.

Goody-Goody sauce from Arigatos

• 1 1/4 cup Hellmann’s Mayonnaise
• 1/4 cup water
• 1 tsp tomato paste
• 1 TBSP melted butter
• 1/2 tsp garlic powder
• 1 tsp sugar
• 1/4 tsp paprika
• dash of cayenne pepper

1. Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
2. The sauce will NOT taste right if you don’t allow it to sit overnight. ( I made mine in the morning and served it for dinner and it tasted great!) Do not substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.

Cliffie’s Casserole

Ingredients:

• stuffing mix
• frozen vegetable mix (broccoli, carrots, red and yellow bell peppers)
• cooked chicken or turkey
• french onions
• creme of chicken soup
• milk

Prepare:

1. Make stuffing mix according to package directions
2. cook the frozen vegetables according to package
3. cut up cooked chicken or turkey
4. in a glass casserole dish, layer the bottom with the stuffing mix. Add the vegetables and chicken.
5. Pour the creme of chicken soup over and spread it into the casserole. Fill the soup can about 1/2 to 2/3 full of milk. Pour milk over casserole and stir in.
6. cook in oven on 350 degrees for 15 minutes. Add the french onion toppings and cook for an additional 8 minutes.

Quick Pizza Crust

Healthy Alfrado Sauce (Ya, that’s right!)

Ingredients:

• 1 Tablespoon Butter
• 1 1/4 Cup Half & half
• 3/4 Cup Grated fresh Parmesan cheese
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black pepper

Directions:

Cook pasta according to package directions, omitting the salt and fat. Melt butter in Large skillet over medium heat. Add half and half, cheese, salt, and pepper. Cook 1 minute, stirring constantly. Reduce heat, add pasta, tossing gently to cook.

(My roommate wants me to tell you that she game me this. It is from Cooking Lite… whatever that is. Some cooking thing probably. Anyway its way better than the jar stuff and its apparently healthier than other homemade Alfredo sauces. So, there you have it.)

Mexican Bean and Tortilla Pie

Ingredients:

1 cup canned tomato sauce

3/4 cup salsa

1/4 cup cilantro

2 tsp. chili powder

1 tsp. ground cumin

5 medium corn tortillas- 6 inches each

30 oz can of black beans, drained, rinsed and mashed

8 oz can tomatoes and green chilies (Rotel)

1/2 cup low-fat shredded cheese

Instructions

Preheat oven to 400 degrees.  Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.

Heat a large nonstick skillet over medium-high heat.  Add as many tortilla’s as will fit in one layer.  Cook about 1 minute, turning once, until lightly toasted.  Remove and set aside.  Repeat with remaining tortillas.

Spoon 1/4 cup of tomato sauce mixture over the bottom of a 9 inch pie plate or other round shallow backing dish.  Top with a tortilla and 1/4 cup more sauce.  Spread with 1/2 cup of mashed beans; top with 2 TBS tomatoes and green chilies and 1 TBS of shredded cheese.  Repeat with remaining ingredients to form 3 more layers and then top with remaining tortilla, sauce and cheese.

Cover dish with foil and bake for 30 minutes. Uncover and until heated through and sauce bubbles around edges, about 5 more minutes.  Cut into 6 wedges and serve.  Yields 1 wedge per serving

6 servings

4 points per serving

From Weight Watchers website

Nappa Chicken Salad

Ingredients

• 3 (5-ounce) skinless boneless chicken breast halves
• 1 cup reduced sodium chicken broth
• 1 cup water
• 5 whole black peppercorns
• 1 quarter-size slice fresh ginger
• 3 tbsp lime juice
• 2 tbsp rice vinegar
• 1 jalapeno pepper, seeded and minced
• 1 tbsp reduced sodium soy sauce
• 2 garlic cloves, minced
• 2 tsp sugar
• 2 tsp minced peeled fresh ginger
• 1 medium head (about 1 lb) Napa cabbage, very thinly sliced
• 1/3 onion, very thinly sliced
• 1 yellow bell pepper seeded and cut into thin strips

Directions

1. Combine the chicken, broth, water, peppercorns, and ginger slice in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer until the chicken is nearly cooked through, about 7 minutes.
2. Remove from the heat and let stand, covered, 7 minutes more.
3. Drain the chicken, reserving the liquid for another use.
4. When the chicken is cool enough to handle, shred into bite-size strips.
5. Meanwhile, whisk together the lime juice, vinegar, jalapeno pepper, soy sauce, garlic, sugar, and minced ginger in a large bowl.
6. Add the cabbage, onion, and bell pepper and toss. Add the chicken and toss again. Serve immediately or cover and chill up to 2 hours ahead.

2 cups of salad is 3 points

Spicy Turkey Wrap

Ingredients

• 1 tomato wrap
• 1 TBS red pepper hummus
• 2 oz Salsalito Turkey*

Directions

1. Spread hummus down the center of the wrap. Put turkey over the hummus. Then roll the wrap up like a burritto.

This makes one wrap.

*Salsalito turkey can be purchased at the deli in Publix.

You can also add tomatoes and lettuce or sprouts to the wrap for a more filling wrap. This wrap is worth 5 points

French Silk Pie

Ingredients

• 1 cup sugar
• ¾ cup butter, softened
• 2 1-ounce squares Bakers unsweetened chocolate (melt and cool)
• 1 ½ tsp. vanilla
• 3    eggs
• Cool Whip or whipped cream

Directions

1. Cream butter and sugar 4 minutes.
2. Blend in melted chocolate and vanilla.
3. Add eggs1 at a time beating 2 minutes after each egg.
4. Keep scraping sides of bowl.
5. Pour into graham cracker crust.
6. Refrigerate for a few hours then top with cool whip.

To get the desired results beat for the times mentioned above.  This is a very rich, delicious dessert!

“Green Stuff” (Pistachio Salad)

Ingredients

• 1 package pistachiio jello pudding
• 1 can (20 oz) crushed pineapple
• Cool Whip approx. 1/2 cup
• Optional items:  walnuts, miniature marshmellows

Directions

1. Mix all ingredients together and refrigerate.

Strawberry Salad

Ingredients

• 1/4 cup sliced almonds
• 1 tablespoon plus 1 teaspoon sugar
• 1/3 head lettuce, torn into bite-size pieces
• 1/3 bunch romaine, torn into bite-size  pieces
• 2 medium stalks celery. chopped
• 2 green onions with tops, thinly sliced
• 2 1/2 cups fresh strawberries, sliced
• 1 11-ounce can mandarin orange segments, drained
• Sweet-sour dressing

Directions

1. Cook almonds and sugar in small skillet over low heat, stirring constantly, until sugar is melted and almonds are coated.
2. Cool and break apart.  Store at room temperature.
3. Place remaining ingredients in a large salad bowl and toss thoroughly with Sweet-sour dressing.  Garnish with additional strawberries and almonds.

Sweet-sour dressing

• 1/4 cup vegetable oil
• 2 Tablespoons sugar
• 2 Tablespoons vinegar
• 1/2 teaspoon salt
• Dash of pepper

1. Shake all ingredients together in a tightly covered jar.  Refrigerate.

Oriental Cabbage Salad

Ingredients

• 1 medium green cabbage
• 2 packages of Top Ramen Oodles of Noodles, Oriental Flavor
• 1 cup slivered almonds, toasted

Dressing

• 2 flavor packets from noodles
• 1/2 cup oil
• 1/4 cup sugar
• 2 tbsp vinegar

Directions

1. Chop up cabbage, fine or coarse according to taste.
2. Crush up package of Ramen Noodles.
3. Mix all ingredients for dressing in a jar and stir well or shake.
4. Just before you are ready to eat, mix cabbage, broken up Ramen Noodles, slivered almonds and dressing.  Stir well.  (It may appear that there is not enough dressing but keep stirring until the entire salad is coated with the dressing, a few minutes.)  Serve immediately.

   Note:  The Ramen Noodles become soggy after awhile so do not mix everything together until just before you are ready to eat.  However, do mix the dressing up ahead of time to give the ingredients time to blend.

Crepes

Ingredients

• 1 cup whole milk
• 1 cup all-purpose flour
• 2 large eggs
• 6 tablespoons water
• 3 tablespoons unsalted butter, melted, plus extra for pan
• 1/2 teaspoon salt

Directions

1. Blend all of the ingredients together in a food processor or blender until smooth, about 4 seconds. Transfer to a covered container and refrigerate the batter for 2 hours or up to 2 days.
2. Gently stir the batter to combine if it appears separated. Heat an 8-inch nonstick skillet over medium heat for about 3 minutes. Brush the pan bottom and sides very lightly with butter (it should sizzle when it hits the pan).
3. When the butter stops sizzling, remove the pan from the heat, tilt the pan slightly while pouring 2 1/2 tablespoons of batter (1/4 cup measuring cup lightly past halfway mark) into the pan.
4. As the batter is poured, rotate the pan to swirl the batter evenly over the face of the pan before returning it to the heat.
5. Cook until the first side is spotty golden brown, 30 to 60 seconds. Flip and cook for another 30 seconds longer.
6. Transfer the crepe to a paper-towel-lined plate and let cool. (First few crepes are usually not perfect until pan has heated properly)
7. Repeat with the remaining crepe batter, brushing the pan with butter as needed after cooking several crepes.

Grandma’s Chocolate Eclair Cake

Ingredients

• 1 box of Graham Crackers
• 2 – 3 oz boxes of instant vanilla pudding
• 3 1/2 cups cold milk
• 8 oz tub of Cool Whip

Directions

1. Butter or spray a 9×13 pan. Lay down a layer of graham crackers. Mix pudding with milk. Fold in Cool Whip.
2. Pour half of the pudding mixture over crackers. Lay down another layer of crackers. Spread the rest of the pudding mixture over the crackers. Add one more layer of crackers.
3. Refrigerate 2 hours before frosting.

Frosting:

• 1/4 cup cocoa
• 1 1/2 cup powdered sugar
• 3 TBS softened margarine
• 2 tsp light corn syrup
• 1 tsp Vanilla
• 3 TBS milk

Directions

1. Beat and mix until smooth. Add a little more milk if needed.
2. Spread over top layer of crackers. Refrigerate 24 hours before serving. Cut into squares.

Coconut Rice

• 4 cups Jasmine Rice
• 1 cup water
• 3 cups coconut milk
• 1 tsp. salt
• 2 Tbs. sugar (we usually double, triple or quadruple that)
• 1 can crushed pineapple with juice
• 1 cup dried coconut flakes
• 1 tsp coconut flavoring
• 1 cup toasted sliced almonds

1. Rinse the rice in running water until the water stays clear.
2. Place the water, coconut milk, salt, and sugar in  a large sauce pan.  Add the rice and heat to boiling on medium/high heat, stirring to prevent the rice from sticking to the bottom of the pan.
3. Cover and simmer (on low heat) until the rice is tender and cooked through.
4. Note: I find that the liquid is absorbed before the rice is completely cooked so when the rice starts to stick to the bottom I transfer it to a casserole dish.  If it appears too dry when you transfer it to the casserole dish, add a little more coconut milk or water.  I also add 1 can of crushed pineapple with juice (large or small can), plus 1 cup of dried coconut, and 1 tsp. coconut flavoring.  Mix well, cover tightly with foil and cook in oven – 1 hour @ 300 or 1/2 hour @ 350 or 2 hours @ 250.
5. Before serving, stir in 1 cup of toasted sliced almonds

Makes 12 servings

10 point per serving