Super Easy Chicken
by Kay Hauffe |
Ingredients:
1 whole chicken, cut up
1 cup instant rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/4 cups milk
1/4 cup minced onion
Prepare:
Place chicken in bottom of large casserole dish. Put uncooked rice over the chicken. Blend remaining ingredients and pour on top. Bake at 350°F for 1 1/2 hours. |
Chocolate Surprise
by Kay Hauffe |
Crust:
1 cup flour
1 cup soft butter or margarine
1 tbsp. sugar
1 cup chopped nuts
Second Layer:
1 large pkg. of cream cheese (can use two, if desired)
1 cup powdered sugar
1 8-oz. Cool Whip
Mix first two ingredients together using beaters. Fold in 8 oz. Cool Whip. Spread over cooled crust.
Final Layer:
1 large pkg. of instant chocolate pudding
3 cups milk
Mix together then spread over the 2nd layer. Sprinkle chopped nuts over the top.
Chill in refrigerator for 1 to 2 hours until set |
Sausage
Sauce Piquant
(also known as Creole Sausage)
by
Marie
Moreau
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Simple
yet tasty
1 cooking spoon flour
1 cooking spoon cooking oil
1 lb. sausage
1 small onion diced
1/2 diced bell pepper
1 can diced tomatoes
salt & pepper to taste
Combine flour and oil in heavy skillet, brown stirring constantly.
Add diced sausage, onion, bell pepper. Cook until vegs are
wilted.
Add tomatoes, 1/4 cup water, salt and pepper. Cover and
simmer about 1 hour. Serve over rice.
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| 1
cup White sugar
4 level soup spoons Flour
2 Eggs
Mix
sugar and flour together. break eggs over mixture and beat
well
Add:
1/2 cup Karo syrup
1 tsp Vanilla
2 TBL Melted butter
2 cups Chopped pecans
Mix well, pour into crust and bake at 350 degrees. Put on
bottom
shelf of oven until it starts getting brown, then on top
shelf for
a few minutes. Serve alone or with ice cream. |
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Faro
jalapeno pepper halves (HEB)
Cheddar
cheese, grated
Sliced
almonds
Real
bacon bits
Mayo
Drain
and rinse pepper halves. Mix
remaining ingredients well. Stuff peppers and refrigerate
until cold.
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1 large Graham cracker pie shell
1/3 - 1/2 cup Key lime juice
1 – 8oz. pkg. Philadephia lowfat cream cheese
1 can Eagle Brand Sweetened condensed milk
8 oz. Cool Whip (you can use lite, defrosted)
Beat cream cheese and milk with mixer,
add key lime juice and mix well. Fold in defrosted cool
whip. Pour into pie shell, cover and freeze. It doesn’t
have to be frozen, but lasts longer that way!
To make 2-3 smaller pies
2 or 3 small
Graham cracker pie shells (depends on how high you want
at!)
¾ - 1 cup Key lime juice
2 – 8oz. pkgs. Philadephia lowfat cream cheese
2 cans Eagle Brand Sweetened condensed milk
12 oz. Cool Whip (you can use lite, defrosted)
Beat cream cheese and milk with mixer,
add key lime juice and mix well. Fold in defrosted cool
whip. Pour into pie shells, cover and freeze. It doesn’t
have to be frozen, but lasts longer that way!
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Brownie
Trifle |
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2 – 21 oz. pkgs. Chewy Brownie mix (I used Duncan
Hines Chewy Fudge)
1 – 8 oz. pkg. Cream Cheese, softened
1 – 7 oz. jar Marshmallow Cream
2 – 8 oz. containers Frozen Whipped Topping, thawed
and divided
3 cups Milk
2 – 3.3 oz. pkgs. Instant White Chocolate pudding
1 – 12 ¼ oz. jar Caramel Topping (I used Smucker’s
Caramel)
Prepare each brownie mix according
to package directions for chewy brownies in a 13 x 9 pan.
Cool; break into large pieces.
Beat cream cheese at medium speed
with electric mixer until creamy. Beat in marshmallow cream.
Stir in container whipped topping. Set aside.
Stir together milk and white chocolate
pudding mix, stirring until thickened. Stir in remaining
container of whipped topping.
Crumble half of brownie pieces in
an even layer in the bottom of a 13 x 9 baking dish. Pour
cream cheese mixture evenly over brownies; drizzle evenly
with caramel topping. Pour pudding mix evenly over caramel
topping; crumble remaining brownie pieces over the top.
Cover and chill 2 hours.
You can also use a 3 quart bowl to
assemble your trifle. Start with brownie pieces, top with
the cream cheese mixture, then the caramel topping, then
the pudding mixture. Do this in several layers until the
bowl is filled. Save some brownie pieces for the top.
AnneMarie
Wellock
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Sand Tarts
From: Splenda Brand cookbook for Diabetics
Sent in by Linda Bruce |
(I have made these cookies and Jack really likes them. So did the others who ate them, not knowing it was sugar free!)
Ingredients:
1 cup butter, softened
1/4 cup SPLENDA NO CALORIE SWEETENER, GRANULATED
2 cups all purpose flour
2 teaspoons vanilla extract
1 cup chopped pecans
2 tablespoons SPLENDA NO CALORIE SWEETENER, GRANULATED
2 teaspoons cornstarch
Prepare:
1. Preheat oven to 350 degrees F.
2. Beat butter and 1/4 cup SPLENDA at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add flour, beating at low speed until blended. Stir in vanilla and pecans. Shape into 1-inch balls.
3. Bake 20 minutes; remove from oven and place on wire racks to cool.
4. Process 2 tablespoons SPLENDA and cornstarch in a blender or food processor; roll cookies in powdered SPLENDA Granulated Sweetener mixture.
Makes 42 servings
calories 80 (calories from fat 60), protein 1g, fat 6g (saturated fat 3 g), carbohydrates 5g, fiber 0g, cholesterol 10mg, sodium 45mg, sugar 0g. DIETARY EXCHANGES: 1/2 starch, 1 fat |
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1 package (4 oz) instant pistachio pudding
mix
1 can (20 oz) crushed pinapple with juice (do not drain)
1/4 cup shredded coconut (optional)
1/4 cup (or more) chopped pecans or walnuts
1 container (8 oz) Cool Whip
Mix pistachio pudding mix with crushed pinapple until dissolved.
Add coconut and pecans. Blend in container of Cool Whip. Chill
2 hours before serving.
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1 cup flour
1/8 tsp. salt
2 Tbs. sugar
2 Tbs. baking powder
1 egg
1/2 cup milk
oil for frying
1. Heat oil to about 350 degrees
2. Mix all ingredients together to make beignets batter
3. Take small spoonfuls of batter and drop into hot oil anld
fry until golden brown. |
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| 4
- 8 lb Center Port Loin
2/3 Cup Pitted Dates (Chopped)
2/3 Cup Dried Apricots (Chopped)
2/3 Cup Dried Cranberries
1 – 8 oz can Pineapple Chunks (drain and reserve juice)
½ Cup good cooking Sherry
3-6 Cloves Garlic (minced)
1-2 Tbsp fresh Ginger (minced)
Salt
Black Pepper
Cotton twine to hold meat together
2-3 Tbsp Olive Oil
1 Medium Onion (thinly sliced)
Mix
all fruit, 1 clove Garlic and ginger together in medium mixing
bowl. Set aside. Salt and pepper on both sides of meat. Open
meat up as if it were a hamburger bun. Spread fruit mixture
on the meat. Pull the top half of the meat over the fruit
mixture. Wrap enough of the cotton twine around the middle
of the meat to hold it together. Continue stuffing the fruit
mixture into the meat until all of the mixture has been used.
Tie the meat in several places to hold it together enough
for the fruit mixture to stay inside. Use enough olive oil
to cover the bottom of a large roasting pan. Place the roast
in the pan and brown on all sides. When browned, remove to
a baking dish. Add the pineapple juice (about ¾ Cup),
Sherry, Onion and garlic to the roasting pan and cook until
the mixture comes to a boil. Stir often. Baste the meat with
½ of this mixture. Place roast in 350 degrees oven
and bake 20-30 minutes per pound. Baste meat again about halfway
through cooking time. Allow roast to sit about 5 minutes before
slicing.
Note:
I substitute a 7 oz. bag of Sun Maid Mixed Fruit Bits for
the Dates & Apricots.
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| Here
are a few vegetable hints: |
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>
Leftover corn from a previous meal makes a great addition to
a Mexican dish or salsa. Another salt tip; don't salt meat or
a roast as you're browning it. Instead, add salt to taste at
the end of the browning. The meat will stay more moist, since
salt draws out moisture.
>
When choosing cabbage, select
a bright green head that is firm and solid.
>
A
teaspoon or two of brown sugar in tomato dishes enhances the
flavor and helps to smooth out the acid.
>
Yam
and sweet potatoes are not the same. Yams are much drier.
>
Broccoli
stems are usable if you peel them and cut them into bite–sized
pieces.
>
Add
½ teaspoon baking powder to every 2 cups of potatoes
to mash. Sprinkle it into the potatoes before adding milk.
This helps to keep them white and not stiffen up.
>
Marinate
carrot sticks in dill pickle juice for a surprising snack.
>
Onions
won't sting your eyes as much if they've been stored in the
refrigerator. To remove onion odor from your fingers, rub
a metal spoon between your finger and thumb under running
water.
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| SEASONED
FISH CRACKERS
by Chris Fisher |
| 3
PKGS (6 OZ. EACH) BITE-SIZED CHEDDAR CHEESE FISH CRACKERS
1 ENVELOPE RANCH SALAD DRESSING MIX
3 TSP. DILL WEED
½ TSP. GARLIC POWDER
½ TSP. LEMON-PEPPER SEASONING
¼ TSP. CAYENNE PEPPER
2/3 CUP VEGETABLE OIL
PLACE
THE CRACKERS IN A LARGE BOWL. COMBINE THE REMAINING INGREDIENTS;
DRIZZLE OVER CRACKERS AND TOSS TO COAT EVENLY. TRANSFER TO
TWO UNGREASED 15 X 10 X 1 INCH BAKING PANS. BAKE AT 250 DEGREES
F FOR 15-20 MINUTES WHILE STIRRING OCCASIONALLY. COOL TO ROOM
TEMPERATURE AND STORE IN AN AIRTIGHT CONTAINER.
YIELDS
ABOUT 2 ½ QUARTS
CHRIS
FISHER |
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