Monday, December 30, 2013

Crockpot Orange Ginger Beef Stew

(originally made 1/2013)

It was super chilly in NH yesterday, Jake had a sleepover last night and I had to drop him off after school.   I wanted to come home to a good smelling house and a nice hearty comfort food meal.    I'd earmarked this recipe to try on the Inspired Edibles blog.   The first thing I had to do was swap it to a crockpot meal, and then I modified a few things to work around our tastes.   This was the end result and it was very very good, and a nice change from our regular beef stew.    The orange made it seem not as heavy, but still comforting.

The orange juice component was a little vague-   dilute it how much?   I had some store brand frozen concentrate, made it as the can directed and just added a cup of it to the crockpot.

No picture of this one, I lack the photography skills to make stews look appealing- be sure to go check out the picture on the blog!   Maybe I'll give it a try at lunch time when the light is better.
* Exported from MasterCook *

              Crockpot Orange Ginger Beef Stew

Recipe Adapted from the Inspired Edibles Blog
Serving Size  : 8   

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  stew meat -- cut into cubes
     1/4           cup  flour
  2              large  yellow onions -- chopped (used dried minced, 2 heaping tablespoons)
  2              large  sweet potatoes -- peel on cut into chunks (used yukon gold)
  3                     parsnip -- cut into chunks (omitted)
  6-8                     carrots -- cut into chunks (used baby carrots)
  2               cups  water -- (omitted)
  1                cup  dilute orange juice
  1 1/2           cups  beef stock -- (used reduced sodium)
  1                cup  tomato sauce -- (used 1/4c)
  2               Tbsp  grated orange zest
  2               Tbsp  grated ginger
  2                tsp  dried thyme
  1                tsp  dried oregano
  3                     Bay leaf

Add beef and flour to crockpot, stir to coat.    Add all of the remaining ingredients, mixing to combine.    Cook for 8 to 10 hours.  


Sunday, December 29, 2013

2013 Recipe Round Up

these are all the things I tried this year  :)

1.       Crockpot Orange Ginger Beef Stew

2.       Italian Seasoned Roast Chicken Breasts

3.       Parmesan Lemon Smashed Potatoes

4.       Black Pepper Citrus Chicken

5.       Philly Cheesesteak Sloppy Joes

6.       Buffalo Chicken Bites

7.       Gingered Carrots & Parsnips

8.       Crumb Coated Ranch Chicken

9.       Cocoa and Chili Rubbed Chops

10.   Flakey Puffs

11.   Hawaiian Beef Sliders

12.   Baked Panko Parmesan Garlic Fries

13.   Browned Butter Gnocchi

14.   Apple Cider Stew

15.   Pretzel Crusted Honey Mustard Chicken Tenders

16.   Oatmeal Caramel Bars

17.   Maple Ginger Glazed Chicken

18.   Cheesy Sriracha Corn Dog Poppers

19.   Chocolate Covered Cherry Shots

20.   Girl Scout Cookie Shooter

21.   Banana Caramel Muffins

22.   Boozy Shamrock Shakes

23.   Balsamic Roast Beef

24.   Maple Pork chops

25.   Asparagus with Lemon Herb Crumbs

26.   Grilled Cheeseburger Wrap

27.   Loaded Baked Potato Rounds

28.   Parmesan Meatloaf

29.   Rustic Twice-Baked Potato Casserole

30.   Easter ham with orange and brown sugar glaze

31.   Vanilla Glazed Baby Carrots

32.   Skillet Lasagna

33.   Cheddar Jack and Bacon Chicken

34.   Pepperoni Stromboli

35.   Chili-Corn Chip Pie

36.   Salted Pretzel Rolls

37.   Crispy Parmesan Onion Rings

38.   Patty Melts

39.   Ginger Lime Grilled Chicken with Coconut

40.   Strawberry Broccoli Salad

41.   Lemon Thyme Chicken

42.   Banana Split Zucchini Bread

43.   Herbed Cream Cheese Grilled Bell Pepper Boats

44.   Garden Hot Dog

45.   Caprese Pasta Salad

46.   Roasted Radish Flatbread with Ricotta and Honey

47.   Grilled Bacon Wrapped Corn

48.   BLT Hot Dogs

49.   Simple Italian Grilled Chicken

50.   Corn with Smokehouse Maple Chipotle Butter

51.   Blueberry White Chocolate Cheesecake ZucchiniBread

52.   Sauteed Eggplant with Honey and Thyme

53.   Pressed Caprese Sandwich

54.   Corn Salad

55.   Sausage Egg & Cheese McMuffin

56.   Jack Daniels Blackberry BBQ Sauce/BlackberrySteak Tips

57.   BBQ Chicken Pizza

58.   Caramel Apple Cheesecake Bars

59.   Kielbasa and Purple Potatoes

60.   Grandma Pat’s Oven-Fried Corn Flake Chicken

61.   Chocolate Chip Cookie Cake

62.   Bacon Garlic Parmesan Burgers

63.   Baked gnocchi with bacon, tomato and mozzarella

64.   Apple Pie Muffins

65.   Orange Teriyaki Chicken

66.   Smoky Tex-Mex Sloppy Joes

67.   Mudslide

68.   Black Forest Cake (drink)

69.   Rosemary and Cranberry Spread

70.   Cheesy Leftover Mashed Potato Pancakes

71.   Coconut Macaroons

72.   Gingersnap Gems

73.   Raspberry Shortbread Heart Cookies

74.   Canadian Date Squares

Friday, December 27, 2013

Canadian Date Squares

Back at Thanksgiving I asked my inlaws if there was anything special they'd like me to make for the holidays.   They both love the Fruitcake Loaves and FIL said that he missed the Date squares MIL used to make for him.    A Google search turned up this recipe.    I followed some modifications I saw in the comments-  I used 2 bags of Sunsweet dried dates, 3/4c water and about a teaspoon of orange extract in the filling.       FIL said they tasted just like he remembered  :)   I did forget to take a picture, will have to do that when I make them next year!

* Exported from MasterCook *

                          Canadian Date Squares

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  dates -- cut up (double per reviews- used 2 bags Sunsweet)
  1         tablespoon  brown sugar (heaping)
     1/2           cup  water (3/4c + orange extract)
  1                cup  all-purpose flour
     1/2      teaspoon  baking soda
     1/8      teaspoon  salt
     3/4           cup  butter
  1                cup  packed brown sugar
  2               cups  oats (not instant)

Combine dates, 1 TBSP brown sugar, and water in small saucepan.  Bring to a boil, reduce heat, and cook, stirring often, until dates are soft enough to be mashed with a fork.  (I ran mine through the food processor)  Set aside.

In mixer bowl, blend flour, baking soda, and salt.  Cut in butter until mixture resembles course crumbs.   Stir in brown sugar and oats.  Do not over mix.  Mixture should stay crumbly.  Press half of crumb mixture over bottom of lightly buttered 8x8-inch pan to form bottom crust.  Gently spread date filling over bottom crust.  Sprinkle remaining oat mixture over date filling.  Lightly pat with palm of hand to even out.  Bake for 25 minutes at 350 degrees.  Cool completely and cut into squares.

Source:   ""

Thursday, December 26, 2013

Christmas Baking Round Up-- the cookies

Spent December knitting my fingers to the bone, then got down to business on the 22nd and started Christmas baking.    I made the old standbys, Chocolate Chip, Oatmeal Raisin and Sparkle Cookies.    BarbaraBake's Lemon Bar Cookie Cups are a must.  Then I pulled some recipes I really wanted to try, and hit it out of the park with all of it.

First up, Coconut Macaroons.   Big thanks to Kathleen S for sharing the recipe with me!   I worried when they first came out of the oven, they seemed very hard, but they were perfect.

Coconut Macaroons

Beat together til soft peaks appear: 1 egg white, 1 tsp vanilla & 1 tsp cream of tartar.

Stir in 1 bag (14oz) sweetened coconut & 1 can (14oz) sweetened condensed milk.

Using soup sized spoon scoop onto greased cookie sheets.  (I used a cookie scoop)

Bake in preheated 350 oven 20-25 minutes (mine took about 19).  Remove immediately and allow to cool on rack. When completely cool, dip bottoms in melted chocolate or drizzle chocolate over top, if desired.


Next up Gingersnap Gems from Midwest Living.   I've tried making Ginger stuff in the past that hasn't been well received, but I didn't care, I wanted these.    I rolled them into raw sugar, and it gave them that nice sparkle and crunch on the outside. 

* Exported from MasterCook *

                             Gingersnap Gems

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
  1           teaspoon  baking powder
     1/2      teaspoon  baking soda
  1           teaspoon  ground cinnamon
     1/2      teaspoon  ground cloves
     1/2      teaspoon  ground ginger
     1/4      teaspoon  salt
  1                cup  sugar
     3/4           cup  shortening
     1/4           cup  molasses
  1                     egg
                        Sugar (used raw sugar)

    In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt. Set aside.

    In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer until well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat until combined.

    Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet.

    Bake in a 375 degree F oven for 8 to 10 minutes or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely.

Source  ""


Next, Raspberry Shortbread Cookies- the blogger made them into hearts for Valentines day, but I did the traditional circles.  I used a cookie scoop, and they turned out rather large, next year I'll move down one size.    These were the big hit of Christmas Eve.   I dusted them with a little powdered sugar at the end.   Huge thanks to Natalie for the awesome recipe.   Lots of good stuff on her blog, and I look forward to trying more recipes!

* Exported from MasterCook *

                    Raspberry Shortbread Heart Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  unsalted butter -- softened
     1/3           cup  granulated sugar
     1/2           tsp  vanilla extract
  1                cup  all-purpose flour
     1/4           cup  seedless raspberry (or strawberry) jam
     1/4           cup  dark or semisweet chocolate chips

In the bowl of a stand mixer (or a medium bowl), cream together the butter and sugar until smooth.  Mix in the vanilla extract until combined.  Mix in the flour until dough comes together.  Roll dough into 3/4-inch balls, and place pairs of balls side by side (touching) on a parchment-lined cookie sheet.  Use your thumbs or fingers to press two indentations in each pair of doughballs, pressing in the center to form a heart shape.  You will need to shape the bottom of the cookie to form a perfect heart.   Once all pairs of cookies have been formed into hearts, space them about 2 inches apart.

Transfer jam to a ziplock bag and snip off the corner.  Use bag to pipe jam into each heart-shaped indentation, filling the indentation to the very top (the jam will cook down a little when it bakes).  Transfer cookies to the freezer for about 10-15 minutes – this step is important because the cookies will have warmed up from being handled and could spread too much in the oven unless you cool them down.  Meanwhile, preheat oven to 350°F.

Bake cookies in preheated oven for 14-16 minutes, until bottoms are light golden brown.  If they have spread too much after baking, you can try to gently push them back into a heart shape immediately after removing from oven.  Let cool 2 minutes on cookie sheet, then transfer to a wire rack to cool completely.

Once cookies are cooled, melt chocolate chips in microwave and transfer to a ziplock bag.  Snip off a very tiny corner, and use to drizzle chocolate over the cookies.

Source ""

Here's a photo of the filled tray we passed on Christmas Eve


Monday, December 2, 2013

got leftover mashed potatoes? Make Cheesy Leftover Mashed Potato Pancakes

Thanksgiving was full of great food here.   As always, the last thing I have for leftovers were some mashed potatoes.   I make them with butter, milk, sour cream, chives, salt and pepper.    I was on my own and thought that I'd make myself some potato pancakes for brunch today.

I saw these on the Just A Taste blog and I scaled them down to make about 4 potato pancakes.   One fell apart in the pan, I should have added a bit more flour to it, it was the last one I scooped.   No scallions on hand, so I added more chives along with my sour cream at the end.

Cheesy, crunchy outside, soft and delicious inside.   Thank you to Kelly for an amazing recipe!

* Exported from MasterCook *

                  Cheesy Leftover Mashed Potato Pancakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1  cup  chilled leftover mashed potatoes, (made with butter, milk, sour cream and chives)
    1/4           cup  shredded cheddar cheese
   1                     egg -- lightly beaten, added a little at a time to mixture, maybe used half.
   1        Tablespoon  plus 1/4 cup all-purpose flour
                        Vegetable oil for frying
Salt and pepper
                        Sour cream and chives as garnish.

I stored my potatoes in a freezer bag, so added the egg, cheese and flour to it and squeezed to combine.    Scooped with medium cookie scoop and then flattened to a patty.   Dredge in reserved flour.   

Heat oil (about 2T) over medium heat in large skillet.   Fry the cakes about 4 mins, until golden brown and crispy.   Lay on paper towel lined plate and season as desired with salt and pepper.

Serve with sour cream, sprinkle of chives. 

Source: Just a Taste

Friday, November 22, 2013

Rosemary and Cranberry Spread

It's been a hectic few weeks.  I've gotten behind in my knitting, but I still need to eat lunch.   I had pinned this recipe from the Life's Ambrosia blog, and it was a perfect little meal for today.  

I subbed 1/3 less fat cream cheese for regular and dried rosemary for the fresh.   Some orange zest would be awesome in this too.    Big thanks to Des for the awesome recipe  :)

Rosemary and Cranberry Spread

 8oz 1/3 less fat cream cheese (softened)
1/2 teaspoon garlic powder
4 tablespoons dried sweetened cranberries
2 teaspoons chopped fresh rosemary (used dried)
fresh cracked pepper and kosher salt

Mix all ingredients until well blended.    Use to top bread, crackers, etc.


Sunday, November 3, 2013

Black Forest Cake (drink)

Been a looong week.   My friend Pam recommended this one and I thank her kindly! 

Black Forest Cake

Equal parts Cherry Rum, Kahlua and Baileys.

You can layer ingredients in a shot glass, or shake and pour into a martini glass.  I also added a splash of French Vanilla Coffee creamer because I overpoured the rum a little. 

Just imagine this is a full glass, ok?  like I said, long week!

Friday, November 1, 2013


Been a long week and we were looking for something to unwind with while we watched Game 6 of the World Series (Yay RED SOX!).   

Started with an 8oz glass, tilted sideways and poured a stream of Hershey's syrup as I twisted it.   When set down, it will run down the sides of the glass.   In a shaker, add a shot glass each of Kahlua, Baileys and Vanilla Vodka.   Add ice, and shake.    Dump into the prepared glass and enjoy.     Also good blended with some vanilla ice cream, or you can add a splash of cream.

Sunday, October 27, 2013

Kiwi Smoothies

(originally made 2/2007)

Good morning everyone. Had some kiwi I wanted to use up this morning, had marked this recipe in L&T to try. I used my new KA hand mixer, made it super simple. I did the mixing in a 4cup pyrex so that it was easy to pour after :) I halved the recipe, Jake and I both enjoyed them for breakfast.

* Exported from MasterCook *

Kiwi Smoothies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 kiwifruit -- peeled and cut into chunks
2 medium ripe bananas -- cut into 4 pieces and frozen
1 cup frozen blueberries
1 cup (8 ounces) fat-free plain yogurt (I used Lemon)
3 tablespoons honey
1/4 teaspoon almond extract -- optional (I used vanilla)

1 1/2 cups crushed ice

Place the fruit, yogurt, honey and extract if desired in a blender; cover and process until combined. Add ice; cover and process until blended. Stir if necessary. Pour into chilled glasses; serve immediately. Makes 4 servings.

"Light & Tasty (August/September 2006)"

NOTES : Nutrition Facts: 1 cup equals 196 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 48 mg sodium, 46 g carbohydrate, 5 g fiber, 5 g protein.

Pecan Crusted Chicken Salad

(originally made 2004, no longer make due to family allergies)

This is a take on a salad served at TGIFriday's. 

Pecan Crusted Chicken Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 tsp. salt
1/4 tsp. pepper
8 ounces boneless skinless chicken breasts
1/4 teaspoon paprika
1/8 tsp. garlic powder
1/2 cup corn flakes -- finely crushed,
1/4 cup pecans -- finely chopped
cooking spray
Glazed pecans
1/8 cup brown sugar
1 Tablespoon Water
10 pecan halves
Salad ingredients
1 cup romaine lettuce
1 cup cherry tomatoes
1/4 cup Craisins
11 ounces mandarin oranges -- drained
1/4 cup croutons, seasoned
2 Tablespoons fat-free honey dijon dressing

1. Preheat oven to 400ºF.

2. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine Cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in Cornflake mixture.

3. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray.

4. Bake at 400ºF. for 40 minutes or until done.

Glazed pecans
Mix pecans with brown sugar and water and heat, set aside.

Toss romaine lettuce with:
Glazed pecans
Mandarin oranges

Top with sliced chicken

Yield: 2 salads

"Redo of TGIF's Pecan Crusted Chicken Salad for WW"

Italian Chicken Rollups

(originally made 2004)

I roll chicken in breadcrumbs before baking, skipped the cooking spray.  The directions don't say it, but I secure the rolls with toothpicks to keep them from unrolling during cooking.
* Exported from MasterCook *

                         Italian Chicken Rollups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless chicken breasts -- 4 oz each
  1           teaspoon  dried basil
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  4                     part-skim mozzarella string cheese sticks -- (1 - ounce)
                        Cooking spray
  1                cup  garlic-and- herb tomato sauce

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼-inch thickness, using a meat mallet or rolling pin.

2. Combine basil, salt, and pepper; sprinkle half of mixture evenly on both sides of chicken.

3. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken, jelly roll fashion, starting with short side. Place chicken rollups, seam sides down, in an 11 x 7 - inch baking dish. Sprinkle with remaining half of spice mixture, and coat with cooking spray.

4. Preheat oven to 350 degrees.

5. Pour tomato sauce over chicken. Bake, uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated.

Yield: 4 servings.
Points: 5
(Add 1 PPS for breadcrumbs)

Source:  WW Shortcut Cookbook

Gingerbread Pancakes

Gingerbread Pancakes
(originally made 9/25/2006)

There's a local sugar shack that has a restaurant, and they serve the BEST Gingerbread pancakes. I found this recipe on the net, but found them to be blah. I noted "smell good in bowl, just ok after being cooked, double spices if tried again" .

* Exported from MasterCook *

Gingerbread Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups bisquick baking mix, reduced fat
1/2 cup milk
3/8 cup apple butter
1 tablespoon vegetable oil
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg

Heat griddle or skillet over medium-high heat or electric griddle to 375ºF; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until brown.

Fruitcake Loaf

(originally made 12/2009)

MIL called with a last minute request for me to make fruitcake for FIL.  There could not be any alcohol or nuts.     I got some great ideas from the TOHbb, but I had the ingredients on hand for this one I got from 

I was also make him a pumpkin pie  & Pink Elephant popcorn, so I wanted him to be able to reserve some of the goodies.   I baked this in my mini loaf pan rack, it made 5 mini loaves... Sort of.    I obviously overfilled them and it crawled all over the oven floor!  Had a little difficulty getting them out of the pan, but once I did they cooled and wrapped very nicely.  FIL kept one out and stuck the rest in the freezer, and said it's delicious.

* Exported from MasterCook *

                              Fruitcake Loaf

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour -- divided
  2               cups  Dried fruit mix
  1                cup  pecan pieces -- (used rice krispies)
     3/4           cup  butter or margarine -- softened (used butter)
     1/2           cup  firmly packed brown sugar
  2              large  eggs
     1/2      teaspoon  baking soda
     1/2      teaspoon  ground nutmeg
     1/2           cup  light corn syrup

Line a 5 3/4- x 3 1/4-inch loafpan with brown paper; grease paper, and set pan aside.

Combine 1/2 cup flour, Dried Fruit Mix, and pecans, tossing gently to coat; set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating well. Add eggs, 1 at a time, beating well after each addition.

Combine remaining 1/2 cup flour, soda, and nutmeg; gradually add to butter mixture, beating at low speed until blended. Add corn syrup, beating just until blended. Stir in fruit mixture; spoon into prepared pan.

Bake at 350° for 1 1/2 hours. Cool in pan on a wire rack 10 minutes; remove from pan, and peel off paper. Cool completely on wire rack.

Yield:  1 loaf

Southern Living

* edit to add picture 12/23/2013

Flourless Fudge Brownies

(originally made in 2006)

Substituted 11.5 oz of Ghiradelli chips and for remainder used Nestle semi sweets.  Recipe turned out much more like fudge than brownies.  Very rich. 
* Exported from MasterCook *

                  Flourless Fudge Brownies- Mrs. Fields

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              large  eggs
  18            ounces  semisweet chocolate -- chopped
  2             sticks  unsalted butter -- in tablespoons
  1           teaspoon  vanilla
     1/4           cup  heavy cream
  4             ounces  semisweet chocolate -- chopped

Preheat oven to 425.  Butter 9" pan, line with foil, butter foil.  Set the eggs in a bowl and cover with hot tap water.  In double boiler, melt choc and butter, stirring until smooth.  Stir in vanilla.  Transfer to a bowl, and let cool slightly on wire rack.  Beat warm eggs in large bowl and beat on high until triple in volume, about 5 mins.  Fold half of beaten eggs into choc mixture to lighten it.  Fold in remaining eggs.  Scrape batter into prepared pan, and smooth the top.  Set the pan batter into larger pan.  Pour hot water into larger pan to come 1/2way up the sides of the brownie pan.  Bake on middle rack of the oven 10 mins.  Turn off oven and let stand in oven 5 mins.  Remove brownies from water bath to wire rack and let stand while you make the glaze.   Heat cream with choc on high for 30 second intervals until smooth.  Pour evenly over surface of brownies.  Spread with rubber spatula until smooth and cool completely.  When cool, cover pan with plastic wrap and refrigerate until well chilled and firm, 4 hours or overnight.  Let brownies stand at room temp for 20 to 30 mins before serving.

Five Minute Key Lime Pie

(originally made 7/2004)

Made this over the weekend. Very light and refreshing, plus you don't have to turn on the oven. Great summer dessert!

Five Minute Key Lime Pie
from WW magazine

1 reduced fat graham cracker crust
1 pkg (4 serving size) sugar free lime flavored gelatin
1/4c boiling water
2 6oz containers Key Lime Pie flavor light yogurt
8oz tub Fat-Free whipped topping, thawed

In a large heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with a wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Garnish as desired. Refrigerate leftovers.

8 Servings, 3 WW Points per serving

Dirt Cups

(originally made 10/2007)

I left the cool whip OUT of the mixture, instead I put it on the top of the cup and stuck 2 mini chips in as eyes to make Cool Whip Ghosts :)

Dirt Cups

2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed )
15 OREO Chocolate Sandwich Cookies, finely crushed, divided
10 worm-shaped chewy fruit snacks

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.. Gently stir in whipped topping and 1/2 cup of the cookie crumbs. 

SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Dirt Cups can also be served frozen. Prepare as directed; freeze 3 hours or until firm.

How to Crush Cookies
Place cookies in resealable plastic bag; roll with rolling pin until finely crushed. Or, place in food processor; cover and process until finely crushed.

Crispy Potatoes with Bacon, Garlic and Parsley

(originally made 4/2004)

Made these tonight to serve with Citrus Crunch Chicken. Excellent! I peeled the potatoes before I read the whole directions, but they still turned out great. I also used 2T EV olive oil instead of the butter.

* Exported from MasterCook *


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  red potatoes -- quartered with skin, (about 1 1/2-inch pieces)-- peeled
                        Kosher salt -- plus 1 teaspoon
  3             pieces  bacon -- cut into 1-inch pieces
  1         tablespoon  butter or oil -- (1 to 2)- 2T extra virgin olive oil
  2        tablespoons  chopped flat-leaf parsley leaves, used dried
  1       large cloves  garlic -- minced  (1 to 2)
                        Freshly ground black pepper

Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.

Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. (Mine took longer to get tender, about 25 minutes) Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

  "Food Network, How to Boil water, shared by suzycreamcheese, TOH"

Chocolate Studded Dream Cookies

(originally made 12/2004)

* Exported from MasterCook *

                     Chocolate Studded Dream Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
     3/4           cup  Nestle Toll House Baking Cocoa
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  1                cup  butter or margarine -- (2 sticks) softened
     2/3           cup  granulated sugar
     2/3           cup  packed brown sugar
  1           teaspoon  vanilla extract
  2              large  eggs
  1 2/3           cups  Nestle Toll House Swirled Morsels* -- (10-oz. pkg.)

PREHEAT oven to 325? F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup Swirled Morsels. Drop by well-rounded teaspoon onto ungreased baking sheets. Top with remaining Swirled Morsels.

BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chicken with Thyme & Lemon, Summer Squash Ribbons with Oregano, Basil & lemon

(originally made 7/2008)

Lunch today was a mixed bag, one solid recipe and one thumbs down, but the thumbs down is totally due to my choices in preparing it!    The Chicken Thighs with Thyme and Lemon was good, we gave it an 8.    The Summer Squash Ribbons with Oregano, Basil and Lemon flopped, I had to sub orange juice/zest for the lemon because I got distracted with Jake and didn't reserve the juice/zest when I prepped the chicken.     Wasn't impressed with it, and tried to salvage it by crisping it up on the grill pan when I made the chicken, didn't help.     I may try it again with the correct citrus.   

Chicken Thighs with Thyme and Lemon

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      teaspoon  grated lemon rind
  1 1/2           cups  fresh lemon juice (about 6 lemons)
     1/4           cup  chopped fresh or 1 tablespoon dried thyme -- used dried
  1         tablespoon  olive oil
  2 1/2    tablespoons  honey
  16                    skinless boneless chicken thighs (about 3 pounds) -- used boneless skinless breast
     1/2      teaspoon  salt
     1/4      teaspoon  black pepper
                        Cooking spray

Place first 5 ingredients in a large zip-top plastic bag. Add chicken; seal bag. Chill 2 hours, turning occasionally.   Prepare grill or broiler. (I grilled)

Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.

Yield: 8 servings (serving size: 2 thighs)

CALORIES 212(30% from fat); FAT 7.1g (sat 1.6g,mono 2.9g,poly 1.5g); PROTEIN 27.4g; CHOLESTEROL 115mg; CALCIUM 23mg; SODIUM 266mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 9.8g

Cooking Light, JULY 2002

Summer Squash Ribbons with Oregano, Basil, & Lemon

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              small  zucchini (about 1 pound)
  3              small  yellow squash (about 1 pound)
  1         tablespoon  extravirgin olive oil
     1/4      teaspoon  grated lemon rind -- used orange
  1         tablespoon  fresh lemon juice -- used orange
     1/2      teaspoon  salt
     1/8      teaspoon  freshly ground black pepper
  1                     garlic clove -- minced
     1/3           cup  thinly sliced fresh basil
  1         tablespoon  chopped fresh oregano -- used dried
     1/4           cup  shaved fresh Parmesan cheese -- (1 ounce)

1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.
2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.

Yield:  8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)

CALORIES 50 (52% from fat); FAT 2.9g (sat 0.9g,mono 1.6g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 3mg; CALCIUM 62mg; CARBOHYDRATE 4.4g; SODIUM 207mg; PROTEIN 2.8g; FIBER 1.3g
Cooking Light, JULY 2008

NOTES : You can also toss the ribbons with wide flat pasta, such as pappardelle, for a delicious entrée.