February 19, 2010
- 2 pkg of Crescent Rolls dough (I use the one sheet version)
- 2 pkg of Cream Cheese
- 1 tsp of Vanilla Extract
- 1 Cup of Sugar
- 0.5 Cup of Sugar
- 1 stick of butter
- 1 Tsp of Cinnamon
Heat oven to 350. Spray a 9×13 pan/pyrex with Pam then lay one pkg (sheet) of dough across the bottom. Combine #2-4 in a large mixing bowl and beat with an electric mixer until smooth. Spread mixture across the dough. Place 2nd pkg/sheet of dough on top of mixture. Be sure to cover entirely and pinch the edges against dish. Melt butter and combine #5-7 in a small bowl. Pour this mixture over the entire top of the combined dish.
Bake for 30 minutes, until the crust is golden brown and bubbling. Allow it to cool to room temperature at the very least. Cuts best if chilled.
January 14, 2010
Ba Na Na Crazy Caramel Shortcakes
PER SERVING (1 shortcake): 150 calories, 4.25g fat, 250mg sodium, 26.5g carbs, <0.5g fiber, 9g sugars, 1.5g protein — POINTS® value 3*
We call these shortcakes "Ba Na Na" because it sounds cuter than "banana." And because sheep LOVE them. (OK, just kidding about the sheep.)
2 cups Cool Whip Free, thawed
1 Jell-O Sugar Free Creamy Caramel or Dulce de Leche Pudding Snack
1 large banana, sliced
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
1/4 cup light or fat-free caramel dip (like the kinds by Marzetti)
Preheat oven to 350 degrees.
In a large bowl, combine Cool Whip and pudding and stir until blended. Mix in banana slices. Refrigerate until ready to assemble your shortcakes.
Prepare two large baking sheets by spraying them with nonstick spray. Set aside.
On a dry surface, roll dough out into a large rectangle — about 12 inches by 9 inches — of even thickness. Using a pizza cutter or a knife, cut dough into 18 evenly sized pieces (each about 3 inches by 2 inches).
Place the pieces of dough, evenly spaced, on the baking sheets. Bake in the oven for about 10 minutes, until light golden brown. Allow to cool.
Once you're ready to serve, lay out 9 pieces of baked dough, and evenly distribute Cool Whip/pudding/banana mixture among them, about 1/4 cup per piece. Gently top each with another piece of baked dough. Set aside.
In a microwave-safe dish, heat caramel dip until softened and warm, about 20 seconds. Stir and then drizzle evenly over the shortcakes, about 1/2 tbsp. each.
January 12, 2010
2lbs sausage – 1 mild and 1 hot
7 cups Rice Krispies
2 small onions chopped (I use the frozen chopped onion to save time)
4 cups cooked minute rice (brown or white – whatever you have on hand)
2 pkgs shredded sharp cheddar
2 cans cream of celery
1 and 1/2 cups milk (maybe just a little more)
Cook your rice and set aside.
Brown sausage and onion together and drain.
Mix eggs, cream of celery and milk until creamy and set aside.
In two 9×13 baking dishes, layer rice, Rice Krispies, cheese, meat and then repeat layers with extra cheese on top.
Pour egg mixture evenly over top.
Cover tightly and store in refridgerator overnight to bake in morning (or can be frozen if covered well).
Bake at 350 for 40+ minutes or until golden on top.
Makes two 9×13 and serves 12-16 people. Recipe can be halved.
January 12, 2010
What You Need!
1-1/2 cups water
6 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
HEAT oven to 350ºF.
BRING water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
SPREAD onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13×9-inch baking dish. Brush with remaining dressing.
BAKE 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.
January 12, 2010
What You Need!
1 env. SHAKE ‘N BAKE Chicken Coating Mix
1-1/2 tsp. dried basil leaves, divided
4 orange roughy fillets (1 lb.)
1-1/2 lb. red potatoes (about 4), cut into 1-inch chunks
1/2 cup fat-free milk
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
1/4 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 tsp. dried rosemary leaves, crushed
HEAT oven to 400°F.
LINE 15x10x1-inch pan with foil; spray with cooking spray. Mix coating mix and 1 tsp. basil in shaker bag. Add fish, 1 piece at a time; shake gently until evenly coated. Place in prepared pan.
BAKE 20 min. or until fish flakes easily with fork. Meanwhile, cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.
DRAIN potatoes; return to pan. Add milk, grated topping, cream cheese spread, rosemary and remaining basil; mash until mixture is well blended and of desired consistency. Serve with fish.
* 5 slices bacon
* 1 1/2 tablespoons finely chopped shallot
* 1/2 cup red wine vinegar
* 2 tablespoons honey mustard, or more to taste
* Salt and freshly ground black pepper
* 8 cups fresh spinach leaves, stems removed
* 8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced
* 1/2 red onion, thinly sliced
In a skillet add the bacon and cook over medium heat until crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate to drain. Roughly chop and set aside.
Pour off all but 2 tablespoons of fat from the skillet. Heat the remaining fat over medium-high heat, add the shallots and cook for 2 minutes, stirring occasionally. Whisk in the vinegar, desired amount of mustard, and salt and pepper, to taste. Scrape the brown bits from the bottom of the skillet, bring to a simmer, then remove the skillet from the heat.
For the salad, in a large salad bowl, toss together the spinach, mushrooms, bacon and onion. Pour the dressing over the salad and toss to combine. Serve warm.
December 29, 2009
2 cups brown sugar,
1/2 cup dark kayro syrup,
1/2 cup butter..bring to boil x2min then add
1/2 tsp vanilla
1/2 tsp baking soda and pour over bag of puffed corn then put in over at 250 x1 hour…stir every 15 min. 🙂
December 15, 2009
HG’s Gimme S’mores Hot Cocoa
I Should Cocoa…
We discovered the secret ingredient to the world’s best hot cocoa: fire. Don’t
fear the flame, people! Kitchen torches can be relatively cheap, easy to find
(at places like Bed Bath & Beyond or online), and pretty simple to use. Get
ready to burn some marshmallows!
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestle Fat Free)
2 tsp. fat-free non-dairy powdered creamer (like the kind by Coffee-mate)
2 tsp. unsweetened cocoa powder
2 tsp. mini semi-sweet chocolate chips
20 mini marshmallows (about 1/4 cup)
2 low-fat honey graham crackers (half a sheet), crushed
Place cocoa mix, powdered creamer, cocoa powder, and chocolate chips in a
large mug. Add 1 cup very hot water, and stir until ingredients are fully
dissolved, melted, and combined. Top with marshmallows.
Using a kitchen torch, toast the marshmallow layer for 5 – 10 seconds, until
slightly melted and cooked to your liking. (Some like their ‘mallows golden,
some like ’em blackened!) Allow to cool slightly, and then top with crushed
MAKES 1 SERVING
Serving Size: 1 mug (entire recipe)
POINTS® value 3*
November 17, 2009
1 (18 1/4 ounce) package devil’s food cake mix
* 1 (4 ounce) package instant chocolate pudding mix
* 2 cups semi-sweet chocolate chips
* 1 3/4 cups water
* 2 eggs, beaten
* 1 teaspoon vanilla extract
* 3 tablespoons cocoa
* 2 tablespoons butter, melted
* 1 cup powdered sugar (10X)
* 2-3 tablespoons hot water
1. Cake: Preheat oven to 350°.
2. Grease and flour bundt pan, set aside.
3. In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
4. In another bowl, combine water, eggs, and vanilla mixing well.
5.Add egg mixture to dry mixture and mix with spoon until just blended.
6. Pour into prepared pan.
7. Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
8. Cool 15 to 20 minutes before removing cake from pan.
9. When completely cool, drizzle cake with Chocolate Glaze.
10. Chocolate Glaze: Combine all ingredients in bowl.
11. Mix with spoon until smooth.
November 5, 2009
1 1/2 cups Green Giant® frozen broccoli florets, thawed, drained (from 12-oz bag)
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 cup cut-up cooked chicken breast
1 medium onion, chopped (1/2 cup)
1/2 cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs or 1/3 cup fat-free egg product
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer broccoli, 1/2 cup of the cheese, the chicken and onion in pie plate.
2. In medium bowl, stir Bisquick mix, milk, salt, peper and eggs with wire whisk or fork until blended. Pour into pie plate.
3. Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes.