Baked Beans

• 2 large cans Pork & Beans
• 1 lb. Bacon, cut in pieces
• 2 large green peppers, finely chopped
• 1 Cup brown sugar
• 1 Cup Catsup
• 2 medium onions, finely chopped
• 2 tsp Worcestershire sauce

Bake 3 hours at 350 degrees or 1 1/2 hours in microwave. The beans are better the longer they bake (until sauce is thick). Bake in 4-8 quart pan with lid on. Take lid off about last hour. Stir occasionally. I cook all day in the crock-pot and it turns out great!

June's Theme

This month's theme is BBQ and side dishes...Just in Time for the 4th of July!

Recipe Websites

www.cheekykitchen.com

www.twopeasandtheirpod.com

Carolyn's Strawberry Jello Cream Cheese Salad

2 1/2 c. boiling water
1 LRG strawberry jello
1 can Mandarin oranges
1 8 oz cream cheese
1 12 oz cool whip
1/2 c. chopped pecans

Boil the water and mix with the jello until dissolved. Place in fridge for 30 minutes to one hour or until syrup consistency.  Meanwhile open Mandarin oranges, drain, and set aside.  Mix cream cheese and cool whip together. Chop pecans and set aside.  When jello is ready, combine all ingredients and mix well. Chill at least 4 hours or overnight.

My favorite recipe websites

http://www.ourbestbites.com/

http://picky-palate.com/

http://www.melskitchencafe.com/

http://www.kalynskitchen.com/

http://www.skinnytaste.com/

May's Theme: Recipe Sites you love to sample from!

Hi friends!

Thanks for all the recipes you've shared the last few months.  This month, by popular vote, we will be posting websites that we get recipes from! 

Can't wait to see what you have to share!

Leah

Easy Slow Cooker Ham and Potato Chowder

This is a great slow cooker recipe and yummy for the cool spring nights or after soccer dinner.

1 box (4.7 oz) Betty Crocker® scalloped potatoes
1 cup diced fully cooked ham
4 cups chicken broth
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/8 teaspoon pepper
2 cups half-and-half
1/3 cup all-purpose flour

1. 1 Mix Potatoes, Sauce mix from potatoes, ham, broth, celery, onion and pepper in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 7 hours.
2. 2 Mix half-and-half and flour. Gradually stir half-and-half mixture into chowder until blended.
3. 3 Cover and cook on low heat setting 1 hour, stirring occasionally, until thickened and vegetables are tender.

Layered Pasta Salad (w/ham)

Layered Pasta Salad

* 3 cups uncooked medium shell pasta, cooked, drained
* 1/2 large red onion, thinly sliced
* 1 pkg. (10 oz.) frozen peas, thawed, drained
* 1 pkg. (6 oz.) smoked ham, chopped (I used an 8 oz pkg.)
* 1/2 cup mayonnaise
* 1/2 cup ranch dressing
* 1 cup shredded cheddar cheese
* 1 cup halved grape tomatoes

1. Place pasta in 3-qt. clear serving bowl. Next layer on half the peas followed by half the onion. Repeat with remaining peas and onion.
2. Then layer on the ham.
3. Mix mayo and dressing together. Spread over ham layer of the salad to seal.
4. Top with cheese and tomatoes; cover.
5. Refrigerate several hours or until chilled. Toss gently before serving.

This is yummy great for those pot luck BBQ's! I found it on Real Mom Kitchen.com

PW pound Cake

Ingredients

• 3 sticks Butter
• 3 cups Sugar
• 5 whole Eggs
• 2 teaspoon vanilla Flavoring
• 1 teaspoons Lemon Flavoring
• 3 cups All-purpose Flour
• 1 cup Sprite, 7-UP, Or Sierra Mist

Preparation Instructions

Preheat oven to 325 degrees.

Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add vanilla and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

Remove cake from oven and invert pan until cake drops out. Slice and chow down!

Serve with fruit & whip cream

April's Theme: Recipes containing ham and Easter Treats!

April's themes are recipes containing ham and Easter treats!  I look forward to you scumptious recipes!

VT Chocolate Chip Cookies

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups blended oatmeal
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2/3 cup chocolate chips
1 8 oz Hershey bar, grated
3 cups nuts, chopped

Blend oatmeal in a blender to fine powder. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix with dry ingredients. Then add chocolate and nuts. Bake at 350 for 8 minutes. Recipe makes 10 dozen cookies.
*I add way more chocolate chips then the recipe calls for and my family doesn't like nuts so I leave them out.

Oreo Stuffed Chocolate Chip Cookies!

My friend made these and said they are fabulous!

http://picky-palate.com/2011/01/06/oreo-stuffed-chocolate-chip-cookies/

Cookies

March's Theme is COOKIES!  Look forward to seeing your recipes!

Chicken Tortilla Soup

Chicken Tortilla Soup
1 lb, boneless skinless chicken, cooked and shredded
1 (15 oz) can crushed or diced tomatoes
1 (10)oz can enchilada sauce
1 medium onion or 1/4 cup dried chopped onion
1 (4 oz) can diced green chilies
1 (14 1/2 oz) can chicken broth
1 (15 oz) can whole kernel corn or 10 oz bag of frozen corn
1 clove garlic, minced fresh or from a jar
1 Tbsp dried chopped cilantro
2 cups water
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf

Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese.

Broccoli Salad

3 c. Broccoli with stems cut off
2 c. red grapes
1 small read onion sliced

Marinade:
2/3 c. Mayo
1/3 c. Sugar
2 tsp apple cider vinegar

1/2 lb bacon, cooked and crumbled
1 c. cashews
1 c. green or golden raisins

Mix Broccoli, red grapes, and red onion in a salad bowl. Mix marinade and pour over broccoli/ grape mixture and let set either over night or at least for 3 hours.  Right before serving, add the remaining 3 ingredients.

Cheese Squares-easy & delish

Chesse Squares

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Barb

Tracy's Layered Salad

1 head lettuce or 1 bag salad
1 small red onion, chopped
1 small head cauliflower, chopped
1 1/2 -2 c. Mayo (Depends on how much lettuce)
1/3 c. sugar
1 c. shredded Parmesan cheese
1/2 lb bacon, crumbled

Layer in order given. Refrigerate at least for a couple of hours. Mix right before serving.

Goody Brownies

These are delicious!!

from: http://www.bettycrocker.com/recipes/brownie-goody-bars/098ed9dd-7edc-468e-8249-f2336a871d30?p=1


Everything that's irresistible about a good candy bar just got rolled into one recipe. What's your favorite part? The brownies on the bottom? The frosting and peanuts in the middle? Or the crunchy cereal on the top?

Prep Time:30
Makes 16 bars

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)

1/2 cup salted peanuts, coarsely chopped

2 cups crisp rice cereal

2/3 cup creamy peanut butter

1 1/3 cups (8 oz) semisweet chocolate chips

1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2.Make and bake brownies as directed on box. Cool completely.

3.Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.

4.Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

Makes 16 bars

Healthier Chocolate Chip Bar Cookies

If you're looking for a healthier alternative to a chocolate chip cookie here is a great recipe! (: My kids love these! I got this recipe from Zonya.com which is one of my favorite sites for healthier recipes.

Preheat oven to 350 degrees and coat one 9x13 baking dish with cooking spray. You can double the recipe and coat 2 pans with spray if desired.

Mix in a large bowl:
1 cup unsweetened applesauce
3/4 cup firmly packed brown sugar
2 tsp. vanilla
4 egg whites

In a separate bowl combine dry ingredients:
1 large pkg. Instant Vanilla pudding (5.1 oz) -OR- Chocolate pudding (5.9 oz)
1 tsp. baking soda
1 tsp. baking powder (if possible aluminum free baking powder)
2 cups whole-wheat pastry flour. (I just use the wheat flour that I grind myself)

Add dry ingredient to wet and mix well. Then add:
1 cup oats (quick-cooking or old-fashioned)

Stir in 1/2 bag semi-sweet chocolate chips.

Let dough sit about 10 min. (I never do this b/c I'm not patient.) Place dough in baking dish. It will be sticky. You can lay a sheet of wax paper on top to help press dough out. Remove wax paper.
Bake 25 minutes, or until lightly browned and soft to the touch. They will firm up as they cool. Cut into 24 equal bars. Store in refrigerator of freezer.

Peanut Butter S'more Bars

I know this is not low fat or a dip but we made these tonight and they were a hit. I guess they could be another Super Bowl treat of Valentine's treat. They are also a great way to use the peanut butter cookie mixes we got on sale.


Peanut Butter S'more Bars

1 package Betty Crocker Peanut Butter cookie mix
1 T water
3T cooking oil
1 egg
Mix the cookie mix according to package instructions

3 1/2 cups miniature marshmallows
3/4 c milk chocolate chips
2 tsp shortening
1 1/2 c milk chocolate M&M's

Spray a 13" x 9" pan with nonstick spray. Spread mixed peanut butter cookie mix in bottom. Bake at 350' for 16-18 minutes or until lightly browned and edges are firm.
Sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffy.

In a small microwave safe bowl, melt chocolate chips and shortening; stir until smooth. Sprinkle M&M's over the marshmallow layer; drizzle with melted chocolate. Chill until set before cutting.

Hot Artichoke Dip

I thought with Super Bowl Sunday coming up we needed to have this yummy dip on the blog. It was given to me by a coworker and is a hit wherever I take it! Enjoy!



Hot Artichoke Dip
1 can artichokes (drain and chop)
1 C grated Parmesan cheese
8 oz. cream cheese at room temp.
1/4 C Mayo
1 can chopped Green Chilies
Mix and bake at 350' for 30 minutes.

Serve with corn chips or bread!

Peanut Butter Chocolate swirl

1 sugar free fudge pop

2 tablespoons natural peanut butter (peanuts and salt only)
2 tablespoons of Cool Whip Free  ( I used sugar free)

Put the pop in the microwave for 10 secs so it is easily removed from the stick. Mix with other ingredients and ENJOY! 1 serving.

South Beachers:
You can eat this in phase 1!  Its a delicious.
Remember the PB counts towards the 2 Tbs per day that you are allowed to have.

adapted from http://www.3fatchicks.com/forum/desserts-phase-1/40576-peanut-butter-cup-phase-i-onward.html

January's Theme!

Low-fat recipes and Dips are the themes for this month!  Look forward to seeing some of your tasty recipes.