Summer Refreshment

LEMON WATER

1 Tbsp. Citric Acid

1 Tbsp. Lemon Extract

2 1/2 Cups Sugar

5 Qts. Ice Water

*Mix together and add a few lemon slices.

CRANBERRY COOLER

1 Liter No-Name Brand Diet Sprite

1 Can Cran-Raspberry Concentrate

1 Can White Grape Juice Concentrate

*Mix and add ice (Sonic is the best of course, we just buy it by the bag full) Add some berries for a fun flare.

BRAZILIAN LIME-AID

3 Cups Water

1/2 Cup Sugar

1 Lime - cut into fourths

* Blend in a blender using the "PULSE" button, pulse 10 times (Do NOT blend more then this or it will leave a rind taste.

Then add:1 Tbs. Sweetened Condensed Milk- Pulse 2 more times. To remove large pieces of lime pour through a strainer and serve over ice.

These are all crowd pleasers. So use them the next time you need to make a fabulous refreshing drink!!!!

P.S. You can get these jars at Wal-mart or Target, they come in a few different sizes and they have lids.

Love, The Tipsy Girls (thanks for the recipe and pics Tipsy Girls)

Potato Rolls

Potato Rolls
by. Marge Shakespeare

• Scald 3 Cups MILK (in large glass measuring cup covered with saran wrap) in microwave for 6 ½ Minutes
  


• Set 2 cubes of cold or frozen BUTTER in mixer and pour hot milk over (this will help milk cool down faster) let cool down for about 45 min to 1 hour.
  


• When milk is cooled down – mix:
  ¾ cup warm WATER
  ½ cup SUGAR
  3 Pkgs RAPID RISING YEAST
  (works best to put into a salad dressing mixer and shake to mix)


• Let set for at least 5 min
  


• In bread mixer add: (don’t mix till most of flour is in or liquid will splash out of bowl)
  6 EGGS (I usually measure this out in glass measuring cup- I’ve been using 1 ½ cups of eggs Usually turns out to be 7 eggs)
  1 scant Tablespoon SALT
  2 Tablespoons POTATO FLOUR
  MILK AND BUTTER MIXTURE
  5-6 Cups BETTER FOR BREAD FLOUR (enough to make dough look same consistency as brownie mix)
  Add YEAST AND SUGAR mixture. Mix for 2-3 Min on #1 Will look similar to vanilla pudding.
  


• Cover and let sit for 20 min. Small bubbles will form on surface.
  


• Mix down and add about 3 ½ Cups flour ( it won’t look like enough)
  


• Beat on #2 for 8 minutes.
  


• Let rise with lid on make sure it is in the unlocked position.
  


• Let rise till 1 to 2 inches above top of bowl.
  

**Vinyl gloves a must – stick hands into flour to coat between each roll. Pull and pinch racket ball size of dough pull and stretch into long pieces and tie in a knot.

• Let rise again.


• Bake 375 convection for 9 min (about 13 min. in reg. oven) on bottom rack (so bottom of rolls will brown also) for 9 min. Brush with butter as soon as they come out.
  
  

plethora

Today I added a plethora of recipes....I've had these in MY DOCUMENTS forever and this will make it easier to find one I am looking for. Sorry about the unusual amount of posts! ENJOY!

Crockpot Morning Casserole

Crock Pot Morning Casserole
1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham,cubed, or cooked sausage
1 medium diced onion
1 green bell pepper diced
1 1/2 C. shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk
1 t. salt
1 t. pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.

Heath Trifle

Heath Trifle
1 big pkg. fudge brownie mix
2 big pkg. instant chocolate pudding mix
8 heath bars, crushed or 2 bags of skor chips
1+ container whipped topping (i love cool whip, so i tend to go heavy)
chocolate curls (optional)
prepare brownie mix, bake per directions in 9x13 inch pan. Let cool and then crumble. prepare pudding per the package directions, chilling for 5-10 minutes. place a layer of crumbled brownies in bottom of 3-quart trifle dish (or any bowl), top with a layer of the pudding, crushed candy bars and whipped topping. repeat layers, ending with the whipped topping. garnish with chocolate curls. chill 8 hours (or as long as you have... it gets better the longer you chill, but i've eaten it right away too.)
this always gets rave reviews & it is so simple to make. plus, you can keep on the ingredients on hand (in the cupboard or freezer) so it's great at the last minute. short on time? need to make it even faster? instead of actually baking brownies, just buy the pre-made brownie bites in your grocers bakery!

Easy calzones

Easy calzones
9 Rhodes Rolls, thawed, but still cold
1/4 c. chopped ham
1 c. mozzarella cheese
1/4 c. mushrooms, diced
1/4 c. diced pineapple chunks
1 c. heated pizza sauce
Mix ham, cheese, mushrooms and pineapple in bowl. Set asidePreheat oven to 350. Flatten each roll, and roll out to 8" circles. Place 1/4 c. filling onto half of roll. Fold roll in half, seal edges with fork. Place on greased cookie sheet, and bake for 20-25 minutes. Serve with pizza dipping sauce. Don't add the sauce inside the calzone, it makes the roll not cook correctly. You can substitute any toppings you want.

Crockpot NUT CLUSTERS

Chocolate Nut Clusters 32 oz. jar of unsalted peanuts
8 oz (2, 4-oz bars) of German sweet chocolate
8 oz semi-sweet chocolate chips
24 oz chocolate almond bark (confectioners coating)
Put in the crock pot in the order listed; cook on Low 2-3 hours. Stir and drop by spoonfuls onto wax paper. They will harden without putting in the refrigerator.
Number of servings: 70 pieces

COOKIE DOUGH DIP

Cookie dough dip

Ingredients:
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips
Directions:
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
*Serve with Nilla wafers or graham crackers. I think it would be good with the cinnamon ones.
**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up

No-Fry Fried ice cream

3 Tbs. sugar
2 tbsp. cinammon
2 cups crushed Special K cereal
1 cup cornflakes or cornflake crumbs
1 1/2 c. toasted coconut flakes (broil for 4-5 minutes)
vanilla ice cream
caramel syrup
chocolate syrup
Mix all ingredients except ice cream and caramel syrup in large mixing bowl. Scoop ice cream in balls and roll in mixture to coat. You may have to press with your hands to form a ball. Put back in freezer to harden. When I serve this, I put one ball on a desert plate, then drizzle with caramel and chocolate sauces, making a pretty design on the plate.

EZ Chicken Parmecheezy

Ez chicken parmecheezy

1.5 c. plain bread crumbs
3 frozen chicken breasts
1 can tomato sauce
1 tsp. garlic salt
1/2 tsp. freshly ground black pepper
1 tsp. Italian seasoning
1 c. cheddar/colby cheese mix (shredded)
1 c. grated parmesan cheese
Thaw frozen chicken until chicken is pink (not white with ice). Cut into 2 or 3 pieces. Wet each piece of chicken in water. Coat each chicken piece with bread crumbs while chicken is wet, so it sticks. Sprinkle garlic salt, pepper, and Italian Seasoning over chicken (in glass 8x8 pan). Cover with can of tomato sauce. Top with cheddar mix, then with parmesan until covered well. Bake at 375 for 35-45 minutes, or until juice runs clear and chicken center is no longer pink.

OG Alfredo

OLIVE GARDEN ALFREDO
1 pint heavy cream or half and half
3-4 Tbs. butter
3 Tbs. cream cheese
1/2-3/4 c. parmesan cheese
1 tsp. garlic powder
Melt butter and cream cheese in saucepan. Add all other ingredients and simmer on med-low approx. 15 minutes. Add 8 oz. fettucini noodles or just dip yummy breadsticks in it!

Chicken Noodle Soup

Chicken noodle soup with homemade noodles

8 c. water
8-10 chicken bouillon cubes
celery
carrots
onion
parsley
pepper
4 chicken breasts, diced
Simmer together until vegetables are not quite tender.

Noodles:In a bowl beat 4 eggs well. Add flour 1 cup at a time until dough loses stickiness. Roll out on floured board very thin. (About 1/8 inch). Using pizza or noodle cutter, cut into 1/4 inch strips. Add noodles to mixture one noodle at a time.

Company Rice

Company rice
Saute 1/2 chopped onion in 1/4 c. butter until translucent. Add 1 c. rice and stir until well coated, pour into rice cooker. Cover with 2 c. chicken broth.
***Sounds better than plain rice...

Chocolate-Chocolate Cake

Choc Choc cake

1 box devil's food cake
1 box instant chocolate pudding
3 eggs
1 c. water
1/2 c. vegetable oil
1 pkg. semi-sweet chocolate chips
Combine all ingredients and bake according to the cake package directions for 2 9-inch round cakes.
Frosting:
1 pkg. of light cream cheese, room temperature
1 stick of butter, softened
2 cups powdered sugar
1/4 c. or 2-3 pkg. of hot chocolate mix like Swiss Miss
Beat all ingredients until smooth.Allow cake to cool and then frost.You must have a plan when baking this cake, i.e. have company over or give huge slices away. It is deadly for the waistline

Almond Punch

Almond punch:
1 can orange juice concentrate
1 can pineapple juice
2 liter sprite
2 T. almond extract
lots of ice

Here's Ann's version:
1 (6 0z.) frozen lemonade concentrate
1 1/2 c. sugar
10 c. water
1 (6 oz.) frozen orange juice
1 tsp. vanilla
1 tsp. almond extract
1 qt. Sprite
Mix all together. Makes 1 gallon.

Homemade ice cream toppings

Hot fudge
1/2 cube butter
1/3 cup cocoa powder
1 cup sugar1
/8 cup flour
1 can regular evaporated milk
1 tsp vanilla
Melt butter, add dry ingredients, mix, add milk, mix well with whisk, boil for 2-3 minutes over medium heat stirring constantly. Remove from heat and add vanilla.

Crunchy Ice Cream Topping (my favorite part of apple crisp)
4 cups oat
1 cup brown sugar
2/3 cup butter (cut into small cubes)
Mix all ingredients on a cookie sheet and bake at 350 for 10 minutes.

Christmas Potpourri

I got this fun idea and pic from creativeholidaygiftideas.blogspot.com

This Christmas potpourri fills your house with a delicious holiday aroma.
You will need: Fresh oranges, lemons and limes, whole cloves and cinnamon sticks (I got my spices in bulk and it saved me a ton of $). I got my cellophane bags at Michaels and you could atttach any sort of tag you wanted.

I typed up these directions on the back of my tag:
Christmas Potpourri
1. Place ingredients in pot.
2. Fill Pot with water, covering potpourri mix.
3. Bring to a boil and turn down to low.
4. Let simmer & continute to add water as needed.
* potpourri will last approx. one week.
These can be used as visiting teaching gifts or little party favors etc. I think I spent around $14 to do approx. 40 bags. They are always a hit! Hope you enjoy!

Easter Smores

Easter smores

Thanks to creativeholidaygiftideas.blogspot.com for this fun idea and pic

INGREDIENTS AND DIRECTIONS:
1. Reduce 1 sleeve graham crackers to crumbs.
2. Layer 2/3 of the crumbs in a 1 quart jar.
3. Place 8 marshmallow bunny peeps standing up, facing out around the inside of the jar.
4. Press them up against the glass, but don't squash them.
5. Carefully spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug.
6. On top of this pour 1-1/4 cup Easter M&M's.
7. Spoon 1/3 cup brown sugar into center of M&M's, gently pressing with a spoon.
Changes made to original: M&M's first, then Peeps, then put combined brown sugar and graham cracker crumbs in baggie. I didn't like how the crumbs made a mess in the jar.
Attach a gift tag giving the following instructions:

(link to a cute tag here)

1. Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut up with a knife. Return the bunny bits to the mixture. Mix well.
2. Melt 1/2 cup butter; add 1 teaspoon vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350 degrees F for 15 minutes. Cool and cut into bars.(Makes 9 to 12 bars.)

*Option - leave bunnies whole; combine remaining ingredients and place the bunnies on top; then bake as directed.

*This gift jar may be created to suit any holiday for which marshmallow candies are available.

Pretzel Hugs

Thanks Becky Higgins for the recipe and picture of these cute pretzel hugs

These are great for neighbor gifts...
1 bag pretzels
1 pkg. M&Ms
1 pkg. Hershey "Hugs"
Place pretzels on baking stone or sheet. Place a Hug on each pretzel and bake at 200 degrees for about 8 minutes (just watch for the Hugs to melt). Remove from oven and promptly place a couple of M&Ms on each pretzel, pressing into the melted chocolate. Allow to cool before serving. At room temperature, this takes SEVERAL hours. I would recommend making these the day before you plan on eating/delivering. Or you can put them in the refrigerator to speed up the process

PB Krispy Balls

4 Cups Rice Crispy Cereal
1 Cup creamy peanut butter
3 Cup mini marshmallows
1 Cup roasted peanuts
3/4 bag of Reeses Pieces mini baking chips
2 Bags white chocolate chips
1. Place cereal, peanut butter, marshmallows, Reeses Pieces into a large mixing bowl. With a large rubber spatula, gently mix until peanut butter is well combined.
2. Melt white chocolate chips in microwave or over a double broiler until melted smooth. Stir into cereal mixture until well combined. With a cookie scoop, scoop onto a parchment or silpat lined baking sheet. Refrigerate until firm.
3. Keep refrigerated until serving. Enjoy!

Reeses PB Cake

Layered Reeses Peanut Butter Cake
4 Tablespoons unsalted butter
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
½ Cup creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp pure vanilla extract
1/2 cup chocolate chips
8 oz softened cream cheese
½ Cup powdered sugar
¼ Cup creamy peanut butter
2 packages Recees Peanut Butter Cups, chopped
1. Preheat oven to 325F. Grease two 9 x 1 1/2 inch pans. Combine flour, baking powder, baking soda, and salt.
2. Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute.
3. Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
4. Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 15 minutes. If you have Use a toothpick to see if it is done. Let cool completely.
5. Place cream cheese, powdered sugar, and peanut butter into a medium bowl. Stir until smooth. Once cakes are cooled, spread cream cheese over bottom of one of the cakes. Top with 2nd cake.
Chocolate Ganache
1 Cup semisweet chocolate chips
¾ Cup heavy cream
2 Tablespoons unsalted butter
1. Place chocolate chips into a medium mixing bowl. Place cream and butter into a small saucepan over medium heat. Heat cream/butter until just boiling. Remove and pour over chocolate chips. Let sit for 3-5 minutes then stir until smooth.
To Assemble: Place layered cake on a wire rack. Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto. Pour chocolate ganache over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. Garnish with chopped peanut butter cups in center of cake.

Extreme Toasted Marshmallow Candy Bar Rice Crispy Treats

12 Cups toasted rice crispy cereal
2 10.5 oz bags mini marshmallows
6 Tablespoons butter1 Cup chocolate chips
3 Cups mini marshmallows
10 mini Twix candy bars, chopped
10 mini Snicker candy bars, chopped
1. Prepare rice crispy treats according to directions on the cereal box, I doubled recipe. Press into a 9X13 inch baking dish. It will be filled close to the top.
2. Preheat oven's broiler and position top rack in middle of oven not top (if rack is too close to the broiler, the marshmallows burn instead of slowly turning golden). Sprinkle chocolate chips over rice crispy treats. Sprinkle 3 Cups mini marshmallows over top. Broil in oven just until marshmallows start to puff and turn golden. Watch very carefully, it happens quick!
3. Remove from oven and press chopped candy bars over toasted marshmallows. Let cool for 1 hour before serving. Enjoy!!

PB cups

Solid Peanut Butter Cups
12 ounces melted chocolate (I used 9 ounces semi-sweet squares and 3 ounces white chocolate squares)
1 cup creamy peanut butter
1/2 cup confectioner's sugar
1/2 teaspoon vanilla
Melt chocolate according to package directions, taking care not to overheat. I melted the semisweet and white chocolate separately and then mixed together. To melted chocolate add peanut butter, sugar and vanilla. Mix well. Spoon or pipe (I used a decorating bag with a large round tip) chocolate mixture into small baking cups. Refrigerate until set. Enjoy!

Chicken Burritos

Chicken burritos
-4 cups torn romaine lettuce-1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips (I'm not a fan of the already packaged chicken so I used chicken breast cut into small pieces and cooked)
-1 large tomato, chopped
-1 can (11 oz.) whole kernel corn, drained-1/2 cup
Mexican Style Shredded Cheese
-1/4 cup Ranch Dressing
-1/4 cup Thick 'N Chunky Salsa
-8 Flour Tortillas
TOSS romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.
COMBINE dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

Grilled chicken salsa verde

Grilled chicken salsa verde
recipe courtesy of { pillsbury.}
ingredients:
2 tb. olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 & 1/2 lbs. tomatillos (about 13)
3 medium to large jalapeno chiles, seeded
1/2 cup loosely packed fresh cilantro (10-15 sprigs)
2 tsp. salt
1 tsp. sugar
1 tsp. ground cumin
12 boneless skinless chicken
directions:
1. in a nonstick skillet, heat oil over medium high heat until hot. add garlic & onion; cook about 5 minutes stirring constantly until evenly roasted.
2. remove husks & rinse tomatillos into quarters. in large food processor (or blender), place roasted garlic and onion, tomatillos, jalapeno, chiles, cilantro, 1 tsp. of the salt, and the sugar. cover; process about 15 seconds or until almost smooth.
3. pour 2 cups of mixture in to small serving bowl; cover & refrigerate to use as salsa. to make marinade, add remaining 1 tsp. salt and the cumin to remaining mixture in food processor. cover; process 10 seconds.
4. place chicken breasts in 2 resealable ziplock bags. divide marinade between bags. seal bags; shake to evenly distribute marinade and coat chicken. refrigerate at least hours but no more than 24 hours. (i'm lazy & only marinated the chicken for about 2 hours); turn bags over at least once while marinating.
5. take extra salsa out of the fridge... you want it room temperature when you serve it with the chicken.
6. heat bbq. carefully brush oil on grill rack. place chicken on grill over medium heat; discard marinade. cover grill; cook 12-15 minutes or until juice of chicken is clear, turning once. if you decide to cook the chicken in the oven, cook in a aluminum foil covered glass pan at 400 degrees, for about 20-25 minutes, or until the juices run clear & the center is cooked.
7. serve each chicken breast with about 2 tb. of salsa.* chicken is great on it's own, or cut it up to use in tacos, a salad or fajitas. extra salsa is perfect for dipping chips.

Asian Slaw

Asian Slaw
1 (16oz) package of slaw mix
2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - I don't use the 3rd flavoring packet)
1 Cup Sliced almonds, toasted
1 Cup Sunflower kernels
1 bunch Green onions, chopped
½ Cup Sugar
¾ Cup Vegetable oil
1/3 Cup Vinegar
Remove flavor pockets from soup mix and set aside; Crush noodles. Place noodles in bottom of a large bowl. Top with slaw mix; sprinkle with almonds, sunflower kernels, green onions.Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.Cover and chill 24 hours. Stir before serving……Yields 8 - 10 servings……Enjoy

Refried Bean soup

Refried Bean Soup
1 (15 oz) can refried beans
1 can fat free chicken broth
1 (10 oz.) can Ro-tel or Mexican tomatoes
1 (15 0z) can yellow corn, drained
1/2 Tablespoon reduced sodium taco seasoning mix
Pour all of the ingredients in a pot and mix up and heat through. Can serve with shredded cheese and light tortilla chips, but add points for those.
Serves 8
1 Weight Watcher Point per serving

Smart Ones Banana Muffins At Home

Weight Watchers Smart Ones Banana Muffins At Home
1 ¼ cups sugar
½ cup mashed banana
½ cup milk
1/3 cup buttermilk
1 tablespoon applesauce (or oil)
1 teaspoon vanilla extract
½ teaspoon banana flavoring
¼ teaspoon lemon extract
1 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup walnuts, chopped(optional)
Preheat oven to 350°F. Combine sugar, banana, milk, buttermilk, egg substitute, oil or applesauce, vanilla, banana flavoring, and lemon extract in a large bowl. Mix well with electric mixer on high speed. In a medium bowl, combine flour, baking soda, baking powder, salt, and walnuts. Mix the dry ingredients into the wet ingredients with the electric mixer. Pour batter into muffin cups about 2/3 full. Bake for 25 to 30 minutes or until muffins turn light brown on top.Serves 12177 Calories, 2.6g Fat, 0.8g Fiber

No Pudge Brownies at Home

No-Pudge Brownies at Home
1/2 cup unsweetened cocoa
3/4 cup all-purpose flour
1 Tbsp Corn Starch
1/4 tsp baking soda
1/4 tsp table salt
1 1/4 cup sugar
2/3 cup fat-free vanilla yogurt
When ready to bake mix all ingredients together. Bake in 8x8 pan sprayed with Pam. Bake at 350 degrees for 30 to 35 minutes. Cut into 12 brownies. Top with FF Cool Whip.
Serves 12 at 2 Weight Watchers Points each
~

Honey Bun Cake

Honey Bun Cake
1 package yellow or white cake mix (I used the reduced sugar mix)
4 egg whites
1 cup (8 oz) reduced-fat sour cream
2/3 cup unsweetened applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 1/2 cups confectioners' sugar
2 tablespoons fat-free milk
1 teaspoon vanilla extract
In a mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. Pour half (about 2 1/4 cups) into a 13x9x2 baking pan coated with nonstick cooking spray. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325 degrees for 35-40 minutes or until a toothpick comes out clean. For glaze, combine confectioners' sugar, milk and vanilla. Drizzle over warm cake. Cool on a wire rack.
Yield: 20 servings
Cooking Light, MARCH 2005
165 Calories, 4g fat, 1g Fiber
See more Tasty Thursday recipes here

Peaches N' Cream Cupcake

2 1/2 tbsp. Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
4 tsp. Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
2 tbsp. Fat Free Reddi-wip
Directions: In a small microwave-safe dish (like a ramekin or custard dish), combine cake mix and peaches. Gently stir un til completely blended. (Don't worry if it seems like a small amount. Your cake will puff up -- we promise!) Microwave for 1 minute, and then let sit in the microwave to set for a full 5 minutes. Once cool enough to handle, run a knife along the sides of the dish to release the cake and pop it onto a plate (or you could just leave it in the dish to be consumed!). Then top your cupcake off with the Reddi-wip, and enjoy!

MAKES 1 SERVING
PER SERVING (entire recipe): 120 calories, 2g fat, 190mg sodium, 25g carbs, 1g fiber, 10g sugars, 1g protein

Overnight French Toast

Overnight Stuffed French Toast
1 (16 oz.) Loaf of French Bread, cut into 20 slices
1 (8 oz.) Package Fat Free Cream Cheese, cut into 1/4" thick slices
3 Cups Egg Substitute
2 Cups Skim Milk
1 teaspoon Vanilla Extract
1/3 Cup Sugar Free Maple Syrup
1/2 teaspoon Cinnamon
Spray a 9X13 baking dish with non-stick cooking spray. Layer 10 slices of bread in the bottom of the baking dish (You may need to cut some to fit). Top the bread evenly with cream cheese slices, then place the remaining bread slices on top. In a large bowl, wish together the egg substitute, milk, vanilla, syrup and cinnamon. Pour over the bread to evenly coat. Cover with plastic wrap and refrigerate for 8 hours or overnight. Remove from the refrigerator and let stand at room temperature for 15 minutes while the oven preheats to 350 degrees. Bake for 1 hour or until liquid is absorbed and the French toast is set in the center. If the top gets too brown, lay a sheet of foil over the baking dish. Cut into 9 pieces. Serve with sugar free syrup for additional points.
Serves: 9Per Serving: 224 Calories 2g Fat 2g Dietary Fiber

Crock Pot Chicken & Dumplings

Crock Pot Chicken & Dumplings
(Serves 8) Weight Watchers POINTS® Value: 4
16 oz boneless skinless chicken breast
1 cup chopped onion
2 10.75-oz cans 98% fat free cream of chicken soup
1/2 Tbsp garlic powder
Salt & pepper to taste
Water
3 cups frozen mixed vegetables
1 can (7.5 to 10 oz) lower fat refrigerated biscuit dough
Spray crock pot with nonstick spray. Add chicken, onion, soup, garlic powder and salt & pepper to crock pot. Add enough water to cover the chicken breasts. Cover and cook on low 6-8 hours (high 3-4 hours). About one hour before serving (if on low, turn to high), remove chicken from pot, shred and return to pot. Stir in mixed vegetables. Cut each biscuit into 4 wedges. Top the mixture in the crock pot with biscuit dough. Cover and cook 30-45 minutes more until dough has risen and is cooked through.

WW Dreamsicle Cake

Dreamsicle Cake
1 box orange cake mix (Duncan Hines "Orange Supreme")
10-oz Diet Orange Soda, Diet 7-Up, or a similar Diet Soda
1 egg white
2 (4-serving) boxes fat-free, sugar-free orange JELL-O
1 box SF instant vanilla pudding
1 cup hot water1 cup cold water
1 cup fat-free milk
1 tsp vanilla extract
1 cup fat-free cool whip, thawed
8.25-oz can mandarin oranges, drained and patted dry with paper towel
Mix cake mix, egg white and diet soda. Bake at 375 degrees for 35 minutes or until toothpick comes out smooth in a greased 9x13 pan. Take cake out of oven, and poke holes all over the top. Let cool. Stir 1 package of orange JELL-O into 1 cup hot water until dissolved, and then add 1 cup cold water. Pour entire mixture over cake. Refrigerate for at least 3-4 hours. Mix vanilla pudding mix and other pack of (dry) JELL-O together. Add 1 cup of fat-free milk and 1 tsp. vanilla extract. Mix well. Fold in cool whip and use this mixture to frost cake. Top with mandarin oranges. Keep cake refrigerated.Yields: 24 pieces of cake.Nutritional Info: (per serving) 147 Calories, 1.5 g. fat, 0 g. fiber (2.5 pts per serving)

WW Chips Ahoy Dessert

Chips Ahoy Dessert
Yields: 9 servings 2 points per serving
1/2 cup fat free milk
18 reduced fat Chips Ahoy Cookies
2 cups fat free milk
1 8 oz. fat free Cool Whip
1 small box chocolate fat free, sugar free pudding mix (vanilla works too)
Pour 1/2 cup of the milk in a shallow bowl. Dip cookies in the milk very briefly and line 8 X 8 dish with them. Take 1/2 the Cool Whip and spread over cookies. Mix the chocolate pudding with 2 cups milk. Layer over top of Cool Whip. Dip next 9 cookies in the milk and lay on top of pudding. Top with remaining Cool Whip. Refrigerate at least 2 hours before serving.

Meatloaf Muffins

Stove Top Meatloaf Muffins
1 lb extra lean ground beef
1 box Stove Top stuffing mix
1 cup water
2 egg whites
1 medium onion, diced
1 medium green bell pepper, diced~Mix together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 35-40 minutes.Serve with ketchup on top, if desired. (Add points)Serves 12, 2 WW Points each
Nutrition Information:103 Cal., 1.8 g. fat, 0 g. fiber (Check your meat and stuffing to make sure this is correct, some will be 3 points depending on your ingredients.)

Chocolate & PB Ribbon Dessert

FROM: Kraft Foods
Prep Time:15 min
Total Time:4 hr 15 min
Makes:12 servings
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Chocolate, melted
CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

"V" Dip

{thanks to at home redesigns}

8-ounce package of cream cheese

8-ounce container of sour cream

1 bottle of salsa (any kind, any heat, any size)

8-ounce package of shredded Monterey Jack cheese (or any Mexican blend)With electric hand mixer, combine cream cheese, sour cream and salsa until (relatively) smooth. Fold in shredded cheese.Bake at 350 degrees for 45 minutes or so.Serve with nacho chips.Stand back as crowd attacks the dip.Suggestion: Wait until after your guests try this to tell them the name...

Mexicorn Salad

{MEXICORN SALAD}

--thanks to the micillece spot--

2 ripe avocados, peeled and diced

1/2 bunch fresh cilantro, chopped

3 tomatoes, diced

1 1/2 cup Jack/Cheddar cheese, shredded

1 can black beans, drained and rinsed

1 can mexicorn, drained and rinsed

Combine all above in a large bowl. Mix the juice of 2 limes, 1 Tbsp. olive oil, a pinch of salt, and garlic powder to taste and drizzle over salad. Serve with corn chips.

Summer Squash Casserole

Hopefully I'll have lots of squash to make lots of these casseroles soon! I got this recipe off of Crazy Crafty Cousins blog and it sounds great....I think Morgan has made something similar and it was yummy too!

Summer Squash Casserole

Cook until tender, then drain:

3 or 4 cups squash

(any kind, but different colored ones look better)

2 medium carrots sliced

1 medium onion

Mix together, then add to squash mixture:

1 can Cream of Chicken soup

1 cup sour cream

Place 1/2 of package (7 oz. pkg) Seasoned Croutons in bottom of pan. (I used a 9x9 pan) Then add the mixture. Top with other half of croutons. Bake at 350 degrees for about 20-25 minutes. *** I usually add salt and garlic powder to my casserole.

Grilled Bruschetta Chicken

I got this out of las year's Summer issue of Kraft Food and Family magazine. It is way yummy...perfect for 4th of July BBQ~

1/4 cup sun-dried tomato vinaigrette dressing, divided
4 small chicken breasts
1 tomato, finely chopped
1/2 cup shredded mozarella cheese
1/4 cup fresh basil or 1 teaspoon dried basil

Directions
1.Place large sheet of foil over half of grill grate. Pour 2 T of the dressing over chicken in resealable plastic bag and seal. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes to marinate. Remove chicken from marinade and discard marinade bag.
2.Grill chicken on uncovered side for 6 minutes. Meanwhile, combine tomatoes, cheese, basil and remaining 2 T of dressing.
3.Turn chicken over and place cooked side up on foil on grill. Top evenly with the tomato mixture. Close lid. Grill an additional 8 minutes until chicken is done.