Oreo Cheese Cake

1 pkg. Oreo brand cookies
1/3 cup melted unsalted butter
3 pkgs. cream cheese (8 oz.)*
3/4 cup granulated sugar
4 eggs
1 cup sour cream *
1 tsp. vanilla extract
(Optional)
Whipped cream and additional cookies for garnish
* should be at room temperature

* Finely crush 25-30 of the cookies and combine with the melted butter to form bottom crust. For the bottom I scrape the cream off. The cookies used to garnish I keep the cream in, Press firmly into the bottom and up the sides of a 9 inch pan.

* Beat cream cheese and sugar together with electric mixer set on medium until they are creamy. Lightly beat eggs and blend in one at a time by hand. Add sour cream and vanilla and continue to blend well.

* Coarsely chop remaining oreos and fold into the blended batter. Pour mixture into crust in baking pan.

* Bake in a 350° F oven for 50-60 minutes or until firmly set. Cool on a wire rack for 15 minutes and remove by carefully running a knife around the outer edge.

* Refrigerate for at least 4 hours and serve garnished with whipped cream and half an oreo.

Oreo Balls

Ingredients:

Yield:

25-35
Servings Size

*

Walnut size candies
Update

Walnut size candies

* 1 package regular size Oreo cookies, crushed
* 1 (8 ounce) package cream cheese, softened
* 1 package white almond bark
* 1 package chocolate almond bark


Directions:

Prep Time: 2 hrs

Total Time: 2 hrs

1. 1 Using a blender or hand held mixer, mix Oreos and cream cheese together.
2. 2 Roll into walnut size balls.
3. 3 Chill for an hour.
4. 4 Melt approximately 3/4 package of white almond bark.
5. 5 Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6. 6 Allow to harden on wax paper.
7. 7 Takes about 15 min.
8. 8 While waiting, melt about 1/4 package of chocolate almond bark.
9. 9 When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10. 10 I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Nestle' Toll House Chocoalte Chip Pie

Ingredients

* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
* 2 large eggs
* 1/2 cup all-purpose flour
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 3/4 cup (1 1/2 sticks) butter, softened
* 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts
* Sweetened whipped cream or ice cream

Directions
PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

Easy Basic Quiche

Pie crust, frozen or home made
3 eggs
2/3 c. half & half or 1/3 c. plain yogurt & 1/3 c. milk
1 c. Jack cheese, grated or combination of cheeses

FILLINGS: Pick and choose what you want or do them all
1/2 cup chopped ham
1/2 c. sauteed mushrooms
1 pkg. frozen spinach, (cooked or lightly cooked broccoli also good with shrimp)

Whip eggs until fluffy and add milk. Stir together and add filling mixture. Sprinkle cheese over bottom of pie crust and fill with egg-milk mixture. Bake at 375 degrees 35 to 40 minutes. Top will be golden brown. Allow to cool some before cutting.

Caramel Pops Recipe

One 8 oz bag of Barrell O' Fun Corn Pops placed in larger roaster.

Caramel coating (mix in 2 qt sauce pan) I do in microwave glass dish:
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking soda

While mixing, cook for 2 minutes or until bubbly around the edges. (In microwave heat 1 minute stir, repeat until bubbly)remove from heat. Add 1 tsp of baking soda to cause foaming. Pour Caramel slurry over corn pops and stir until pops are properly coated. Place in 250 degree oven for 45 minutes, stirring every 10 minutes. Remove from oven and pour onto waxed paper. Break apart (before pops can coll) to desired piece size.

Chocolate Dipped Bugel's

bag of Bugle's
smooth peanut butter
Chocolate Almond Bark Melted

Put peanut butter in open end of Bugle. Dip in melted chocolate. Set on wax paper to cool. Store in air tight bag. YUMMY!!!!

Chocolate Dip Potato Chip

1 lb chocolate Almond Bark
1 bag of Ruffle Potato chips

Melt Almond Bark in microwave according to package directions. Dip half of a chip into melted chocolate. Lay on Wax paper to dry. Drizzle with melted white almond bark or Christmas sprinkles.

Potato Chip Cookies

4 dozen
1 cup butter flavored Crisco
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
2 cups crushed potato chips
1 cup butterscotch chips

Bream shortening and sugars until light and fluffy. Beat in eggs. Combine four and baking soda; gradually add to creamed mixture and mix well. Stir in potato chips and butterscotch chips.

Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 for 10-12 min or until golden brown. Cool 1 minute before removing to wire racks.

Best Ever Butter Cookies

1 cup Land O Lakes® Butter, softened
1 cup sugar
1 Land O Lakes® All-Natural Egg
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Divide dough into thirds. Wrap each in plastic food wrap; flatten slightly. Refrigerate until firm (2 to 3 hours).

Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets; sprinkle with decorator sugar. Bake for 6 to 10 minutes or until edges are lightly browned.

Christmas Candy Cane Kiss Cookies

Chocolate Kiss Cookies

1. 1 cup butter
2. 1 1/2 cups sugar
3. 2 eggs
4. 1 teaspoon vanilla
5. 2 cups flour
6. 1/2 cup cocoa power
7. 1 teaspoon baking soda
8. 1/4 teaspoon salt

Preheat oven to 350F. Cream butter, sugar, eggs and vanilla until fluffy. Add all the dry ingredients, and mix until well combined. Roll into tablespoon sized balls (I use a Pampered Chef scoop, so that I don't get my hands dirty and they stay in balls.) and place onto a cookie sheet. Bake for 8 minutes, remove from oven and push a Kiss into the center of each cookie. Put back into oven for another 30 seconds to 1 minute. Remove, let cool, and try not to eat them all in one sitting!

Baked Chile Cheese Corn

Serves/Makes: 6

Ingredients:
4 cups fresh corn kernels, or frozen, thawed
1 cup Cheddar cheese, grated
8 ounces cream cheese, room temperature
1 can (7 ounce) diced green chiles
2 teaspoons chili powder
2 teaspoons cumin

Directions:

Preheat oven to 350 degrees F. Butter 1 1/2 -quart baking dish or cast iron skillet.

Mix all ingredients in a large bowl until well combined. Transfer to prepared dish. Bake until bubbling, about 30 minutes.

Make-Ahead Mashed Potatoes

Ingredients

* 5 pounds Yukon Gold potatoes, cooked and mashed
* 2 (3 ounce) packages cream cheese
* 8 ounces sour cream
* 1/2 cup milk
* 2 teaspoons onion salt
* ground black pepper to taste

Directions

1. Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole. (I put in Crock Pot)
2. Cover and bake at 325 degrees F (165 degrees C) for 50 minutes. (Crock pot on low for 4 hours)

Nutritional Information open nutritional information

Amount Per Serving Calories: 245 | Total Fat: 9.3g | Cholesterol: 25mg

Great Pumpkin Dessert

Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar

4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Chicken Taco Soup

1 onion, chopped
1 can (15 ounce size) chili beans
1 can (15 ounce size) black beans
1 can (15 ounce size) whole kernel corn, drained
1 can (8 ounce size) tomato sauce
1 box of Chicken Stock
2 cans (10 ounce size) cans diced tomatoes with green chilies, undrained
1 package (1.25 ounce size) taco seasoning
1 package dry Hidden Valley Dressing Mix
3 skinless, boneless chicken breast halves
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:

Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Caramel-Carrot Poke Cake

1 package Betty Crocker® SuperMoist® carrot cake mix
1 cup water
1/3 cup butter or margarine, melted
3 eggs
1 jar (16 to 17.5 ounces) caramel or butterscotch topping
1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting


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$0.75 off Betty Crocker® Supreme Brownie Mix
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$0.50 off Betty Crocker Cake Mix and Frosting
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About Concordance™


1. Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
2. Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
4. Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.

Easy Lemon Cookies

Ingredients

* 1 (18.25 ounce) package lemon cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 1 teaspoon lemon extract
* 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

CREAM PUFF DESSERT

CREAM PUFF DESSERT

1 stick butter
1 c. water
1 c. flour
4 eggs

Boil together 1 stick butter and 1 cup water. Add 1 cup flour; mix well. Cool slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a pretty crust.

Take 1 large box vanilla instant pudding add 3 cups milk and 1 (8 ounce) package softened cream cheese. Mix together with wire whip so lumps disappear. Pour into cream puff crust. Spread 8 ounce Cool Whip on top of pudding and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days. A very easy dessert for clubs, socials, etc. The cream cheese gives the pudding a different good taste!

Frozen Limeade or Lemonade Pie

* 1 (12-ounce) container whipped topping, thawed
* 1 (14-ounce) can sweetened condensed milk, chilled
* 1 (6-ounce) can frozen limeade concentrate or Lemonade, defrosted
* 1 tablespoon lime or Lemon zest
* 1 graham Cracker Crust

In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade/lemonade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight.

The Best Rolled Sugar Cookies

Ingredients

* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Nutritional Information open nutritional information

Amount Per Serving Calories: 109 | Total Fat: 5g | Cholesterol: 26mg

Best White Chocolate Macadamian Cookies

White Chocolate Chip Macadamia Nut Cookies
Makes about 3 dozen cookies.

1 cup Butter Crisco (I use the sticks)
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour (I use whole wheat flour)
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks

Directions:

Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.

Rice & Chicken Bake

2 boxes of Rice A Roni Fried Rice
2 can's Cream of Chicken Soup
2 can's of water
8 chicken breast tenders boneless & skinless

Spray a 9x13 pan. Pour the rice in bottom of pan. Sprinkle with seasoning from box. Lay chicken breast on top of rice. Mix soup and water and spread on top of rice and chicken. Bake 350 degrees for 1 hour.

Eat and enjoy.

Nestle Toll House Recipe

Ingredients

* 1 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 cup (2 sticks) butter or margarine, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract or grated peel of 1 orange
* 3 cups quick or old-fashioned oats
* 1 2/3 cups (11-oz. pkg.)Butterscotch Chips

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

German Chocolate Brownies

Ingredients:
1 package (14 oz. size) caramels

1 can Sweetened Condensed Milk

1 package (18-1/4 oz. size) German chocolate cake mix

2/3 cup butter , melted

1 Cup chocolate chips
1 Cup Coconut
1 c. Chopped Pecans


Directions:

Melt caramels in a double boiler or microwave. Stir in 1/3 cup milk and set aside.

In a mixing bowl, combine cake mix, butter and remaining milk; set half aside and press other half into a greased 13x9x2-inch baking pan. Bake at 350°F for 6 minutes.

Remove from oven and sprinkle with chocolate chips,coconut & pecans. Pour caramel mixture over, spoon reserved cake mixture on top. Return to oven for 20 minutes.

Microwave Oh Henry Bars

MICROWAVE OH HENRY BARS

2 c. old fashioned oatmeal
1/2 c. butter
1/2 c. brown sugar
1/4 c. corn syrup
2 heaping tbsp. chunky peanut butter
1/2 c. chocolate chips

Microwave oatmeal and butter in 1 quart size microwavable dish for 2 minutes. Add brown sugar and corn syrup. Microwave for 2 more minutes. Stir ingredients after each 2 minutes of microwaving. Press into 8 inch square pan.

Topping: Microwave, peanut butter and chips together for 1 1/2-2 minutes. Stir and spread on bars.

Easy Bisquick Glazed Cinnamon Rolls

Ingredients:
***Rolls***
2 tablespoons sugar
1 teaspoon ground cinnamon
2 1/2 cups Original Bisquick.
2/3 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened 1/4 cup raisins
Glaze (below)
***Glaze***
1 1/3 cup powdered sugar
2 tablespoons milk
Directions:

For Rolls: Heat oven to 375 F. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.

Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat.

Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.

Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.

For Glaze: Stir together powdered sugar and milk until smooth.

1 Roll: Calories 200 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 390mg; Potassium 80mg; Carbohydrate 36g (Dietary Fiber 1g); Protein 2g

% Daily Value: Vitamin A 2%; Vitamin C 0%; Vitamin D 4%; Calcium 6%; Iron 4%; Folic Acid 0% Diet Exchanges: 1 Starch; 1 1/2 Fruit; 1 Fat

Easy Chicken Enchilda's

1 8 oz Cream Cheese Softened
2 13 oz cans Drain Chunk Chicken
2 pinches of dried parsley
1 tsp garlic salt
1 tsp red ground pepper
2 tsp dried minced onion
1/2 tsp black pepper
2 tsp dried cilantro
1 c shredded Cheddar cheese
Mix all this together.

Warm up Corn Tortilla's in microwave. Take a tablespoon a place into Corn Tortilla and roll up. Place in 9x13 pan. Fill pan. Pour 2 cans of red Enchilada Sauce over the top. Add more grated cheese to top. Bake at 350 for 30 minutes. Serve with refried beans, salad, Mexican rice. YUM!!!

Easy Chicken Stir Fry

In a Large Skillet warm up 2 T of olive oil add in chicken breast tender strips (no skin, no bone)I use 4 per person eating. (2 people =8 strips) When cooked through take out and put on cutting board. Add a bag of stir fry vegetables, cut up fresh mushrooms to add if you like to olive oil. Cut your chicken strips up and add to vegetables. I use a bottle of Kikkoman Stir-fry sauce. Let it warm up nice, stirring every once in awhile. I then add cashews or peanuts before I serve.

I use Rice a Roni Fried Rice to serve with this.

Oatmeal Chocolate Chip Cookies

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired


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About Concordance™


1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe
Did You Know?
Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
Storage
Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
Nutrition Information:
1 Cookie: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Peach Strudel (Amish Receipe)

20 oz bag frozen or fresh peaches
1 tsp cinnamon
2 tsp sugar (or splenda)
2 Tbsp butter
1 cup flour
1 -1/4 cup sugar
3/4 tsp baking powder
3/4 tsp salt
1 egg

Mix cinnamon and sugar in a large bowl, add peaches and toss together. Line the bottom of an 8 inch x 8 inch buttered baking dish with the peaches and dot with the butter.
Soft dry ingredients together, make a well and the egg; mix until crumbly. Top peaches with mixture and bake at 350 degrees until crust is brown, approximately 45-55 minutes depending on oven. Serve warm with whipped cream or ice cream.

Grilled Pineapple

1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy.

Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Makes 6 servings.

Each Serving Totals - .3 Fat Grams, 72.3 calories, 1.6 WW Points

Chocolate Chocolate Chip Cookies

* 1 1/2 cups unsweetened Apple Sauce
* 2 1/2 cups packed brown sugar
* 2 eggs
* 2 teaspoons salt
* 4 tablespoons milk
* 2 tablespoons vanilla extract
* 3 1/2 cups Whole Wheat flour
* 1 1/2 teaspoons baking soda
* 2 cups semisweet chocolate chips
* 1 cup chopped pecans
* 1 cup Coconut
* 3/4 cup Cocoa Powder

1. Cream sugar into APPLE SAUCE. Add milk and vanilla beat until fluffy. Blend in eggs. Then add dry ingredients and mix well. Stir in chips and nuts.
2. Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. ENJOY!!!

Nutrition Facts

User Entered Recipe

72 Servings

Amount Per Serving
Calories 68.7
Total Fat 0.9 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 7.1 mg
Sodium 106.6 mg
Potassium 30.5 mg
Total Carbohydrate 17.0 g
Dietary Fiber 0.8 g
Sugars 11.8 g
Protein 1.1 g
Vitamin A 0.4 %
Vitamin B-12 0.3 %
Vitamin B-6 0.1 %
Vitamin C 4.2 %
Vitamin D 0.3 %
Vitamin E 0.1 %
Calcium 1.0 %
Copper 1.1 %
Folate 0.2 %
Iron 1.1 %
Magnesium 0.6 %
Manganese 1.3 %
Niacin 0.0 %
Pantothenic Acid 0.2 %
Phosphorus 0.6 %
Riboflavin 0.6 %
Selenium 0.9 %
Thiamin 0.1 %
Zinc 0.1 %

Deviled Eggs with Cream Cheese

*8 hard-cooked eggs
* 1 package (8 ounces) cream cheese, softened
* 2 teaspoons Dijon mustard... See More
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
Directions

* Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. Stuff or pipe mixture into egg whites. Refrigerate until serving.

Nutrition Facts: 1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.

Ho Ho cake

Ingredients

* 1 (9 ounce) package chocolate cake mix
* 5 tablespoons all-purpose flour
* 1 1/4 cups milk
* 1 cup white sugar
* 1/2 cup margarine
* 1 cup shortening
* 1/2 cup margarine
* 1 teaspoon vanilla extract
* 1 egg
* 1 1/2 teaspoons hot water
* 3 (1 ounce) squares unsweetened chocolate, melted
* 1 3/4 cups confectioners' sugar

Directions

1. Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
2. Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
3. In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.

Nutritional Information open nutritional information

Amount Per Serving Calories: 382 | Total Fat: 26.6g | Cholesterol: 13mg

Classic Shepherd's Pie (Weight Watchers)

Now POINTS® Value: 5
Servings: 6
Preparation Time: 25 min
Cooking Time: 42 min
Level of Difficulty: Moderate
Ingredients
2 large potato(es), peeled and cut into 2-inch pieces (I Use Instant Potatoes 6 -8 servings)
1/4 cup(s) fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
2 medium carrot(s), diced
2 medium stalk(s) celery, diced
1 pound(s) uncooked ground turkey breast (I use Lean Hamburger)
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
Instructions

* Preheat oven to 400ºF.

* Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.

* Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.

* Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

Mock Ice Cream Sandwich

Ingredients

Honey Maid Low Fat Honey Graham Crackers - 2 full sheets (or 4 small rectangles)

Cool Whip, chocolate - 2 tablespoons

(you can also try other flavors, strawberry is pretty good but chocolate really takes care of those cravings)

Directions
Break graham cracker in half and spread CoolWhip over one piece. Place the other piece on top, careful not to push it down or you will lose the CoolWhip out the sides. Repeat for other full sheet cracker. Place in freezer for a couple of hours or overnight.




Nutritional Info

* Servings Per Recipe: 1
* Amount Per Serving
* Calories: 145.0

* Total Fat: 3.5 g
* Cholesterol: 0.0 mg
* Sodium: 190.0 mg
* Total Carbs: 27.0 g
* Dietary Fiber: 1.0 g
* Protein: 2.0 g

Pulled Chicken Barbecue Wrap

1 cup Diet Coke or other Diet Cola
1 Ketchup
1/4 cup Worcestershire sauce
1 tsp hot pepper sauce
3 Tbsp Steak Sauce
1 tsp dehydrated onion flakes
1 tsp garlic powder
1 1/2 lb uncooked boneless, skinless chicken breast
1/8 tsp table salt
1/8 tsp black pepper
4 medium whole wheat tortilla(s)
1 cup mixed greens

preheat grill or broiler.

* Preheat grill or broiler.

* Combine cola, ketchup, Worcestershire sauce, hot pepper sauce, steak sauce, onion flakes and garlic powder in a heavy saucepan; gradually bring to a boil over medium heat. Reduce heat slightly to obtain a gentle simmer; simmer barbecue sauce until reduced by a quarter, about 6 to 8 minutes.

* Meanwhile, start to prepare chicken. Season chicken with salt and pepper; grill or broil chicken until cooked through, about 5 to 6 minutes per side. Remove chicken from grill and pull apart into shredded bite-size pieces with 2 forks (so you don’t burn your hands).

* Combine chicken and barbecue sauce in a medium bowl; mix to evenly coat chicken.

* Divide chicken mixture among tortillas, spooning about 1 cup of filling onto bottom half of each tortilla; top with mixed greens. Fold tortilla bottom over filling and then fold sides in toward center to enclose filling. Yields 1 wrap per serving.
POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 22 min
Level of Difficulty: Easy

Barbie's Tuna Salad

Ingredients

* 1 (7 ounce) can white tuna, drained and flaked (we have used Chicken also)
* 6 tablespoons mayonnaise or salad dressing
* 1 tablespoon Parmesan cheese
* 3 tablespoons sweet pickle relish
* 1/8 teaspoon dried minced onion flakes
* 1/4 teaspoon curry powder
* 1 tablespoon dried parsley
* 1 teaspoon dried dill weed
* 1 pinch garlic powder

Directions

1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.

Nutritional Information open nutritional information

Amount Per Serving Calories: 228 | Total Fat: 17.3g | Cholesterol: 24mg

CHOW MEIN NOODLE COOKIE DROPS

1 c. chocolate chips
1 c. butterscotch chips
1 c. chopped nuts
1 c. chow mein noodles

Melt chips in microwave. Mix in nuts and chow mein noodles. Spoon out, drop on waxed paper, cool

Grilled Pork Rub

Makes 8 servings.

Prep Time: 10 minutes

Refrigerate Time: 30 minutes

Cook Time: 30 minutes
INGREDIENTS

3 tablespoons brown sugar

2 teaspoons McCormick® Garlic Powder

2 teaspoons McCormick® Chili Powder

1/2 teaspoon McCormick® Black Pepper, Ground

1/2 teaspoon McCormick® Oregano Leaves

1/2 teaspoon salt

2 pork tenderloins (about 1 pound each)
DIRECTIONS

1. Mix seasonings in small bowl. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for extra flavor.

2. Grill over medium heat 25 to 30 minutes or until desired doneness, turning occasionally.

3. Let pork stand 5 minutes before cutting into thin slices.
Tips

Test Kitchen Tip: Try seasoning rub on pork loin roast or baby back ribs.
NUTRITION INFORMATION

per serving

Calories: 174

Fat: 6 g

Carbohydrates: 4 g

Cholesterol: 80 mg

Sodium: 211 mg

Fiber: 0 g

Protein: 26 g

Buttermilk Waffles With Jam

Prep time: 10 minutes | Start to finish: 15 minutes | Serves: 4 (1 waffle)
Details:
A warm waffle topped with your favorite jam makes a hearty and special breakfast anytime. Once prepared, these can be wrapped individually and frozen for up to three weeks. (Phase 2)
Ingredients:

* 1 cup whole-wheat flour
* 1 cup old-fashioned rolled oats
* 1 tablespoon plus 1 teaspoon baking powder
* 3 tablespoons granular sugar substitute
* 3 tablespoons canola oil
* 1 1/4 cups 1% or fat-free buttermilk
* 1/2 cup water
* 1 large egg
* 3/4 cup sugar-free jam, any flavor



Nutritional Information:
360 calories
15 g total fat (2.5 g sat)
56 g carbohydrate
11 g protein
6 g fiber
490 mg sodium
Directions:

1. Combine flour, oats, baking powder, salt, and sugar substitute in a medium bowl. Whisk together oil, buttermilk, water, and egg in a separate bowl. Pour the buttermilk mixture into the flour mixture and stir until combined.
2. Heat waffle iron; coat lightly with cooking spray. Add a generous 1/2 cup batter per waffle and cook until browned and crisp, about 5 minutes. Dollop with jam and serve.

Snickerdoddles

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour. Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

Blue Cheese Dip

10 oz of Blue Cheese Crumbles
2 Cups Sour Cream
1 1/2 Cups Mayo
1/2 t Salt
1/4 t White Pepper
1 Cup Chopped Pecan

Mix together Put in fridge for at least one hour before serving. Good on Crackers, Wheatables, Salads

Sweet-and-Sour Drumettes

Sweet-and-Sour Drumettes

2 pounds chicken drumettes (ask your butcher to cut them for you)
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 cup barbecue sauce
1/4 cup French dressing
1 tablespoon red-wine vinegar
Dash of hot sauce (optional)

METHOD:
Preheat oven to 350°F. Season chicken with salt and pepper. Heat oil in a skillet over medium heat. Brown chicken in batches (don't overcrowd the pan), about 3 minutes on each side. Transfer drumettes to a baking dish. Then combine butter, barbecue sauce, dressing, vinegar, and hot sauce. Microwave until butter is melted. Stir. Pour sauce over chicken, and toss to coat evenly. Bake for 15 minutes.

Yum Yum Brownies

1 9x13 Brownie Mix ( Plain or with Chocolate Chunks)
1/2 c water
1/2 c oil
2 eggs
1 can coconut/peacan frosting
1 cup sour cream
1 c Chocolate chips (if using plain brownie Mix)


Mix altogether spread into greased 9x13 baking pan. Bake at 350 for 45- 50 mintes. Cool and eat.

Hot Chicken Salad Crescent Bakes

1 13oz can of Chicken (Drained)
1 8 oz Cream Cheese (Soften)
1 cup Shredded Cheese
Dash of Pepper
1/2 t. garlic Salt
Chopped onions, celery if you like.

Mix together......Take 2 cans of Crescents. Keep in Rectangle pieces, you will have 8 rectangles. Put a spoonful on Chicken/Cream Cheese Mixture on Crescent. Roll up and pinch ends so nothing leaks.

Melt 1 stick of Butter in Microwave. Dip Crescent into Butter. Roll in seasoned Bread Crumbs. Place on Cookie Sheet. Bake at 375 for 15 minutes.

YUM!!!

Sprig Lime Salad

1 box of Butter Mints crunched up
1 box lime jello (I used sugar free)
1 can of crushed pineapple Drained well
2 cups of mini marshmallows
8 oz of cool whip (i used sugar free)


Put DRAINED pineapple in bowl, add lime jello and stir. Add in mints, marshmallows and cool whip. Put in Fridge. Serve.

Snicker Salad

SNICKERS® SALAD

6 SNICKERS® candy bars, chopped in sm. squares
6 Granny Smith green apples, chopped in sm. pieces
1 (8 oz.) container Cool Whip

Mix and chill. Enjoy as salad or dessert.

Another one of Andrew's favorites.

Chicken with Apple Cider Sauce

This is what Andrew asked for his Birthday Supper.

Ingredients

* 2 tablespoons vegetable oil
* 4 boneless, skinless chicken breast halves (about 1 pound)
* 2 teaspoons kosher salt
* Freshly ground black pepper
* 3 tablespoons unsalted butter
* 1 tablespoon apple cider vinegar
* 3/4 cup apple cider
* 1/2 cup low-sodium chicken broth
* 1 tablespoon fresh lemon juice
* 1 teaspoon fresh thyme leaves

Directions

Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.

Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Easy Chicken Rice or Noodle Soup

Pick up one Rotisserie Chicken at Sam's or Wal-Mart. De-Bone in. (Take off skin also) Put in Crock Pot. 2 Cups of Chicken broth, or 2 cups water and chicken bullion cubes. Add some pepper, garlic, bay leaves if you like. (put in crock pot) Add a bag of Frozen noodles or 2 cups of cooked rice. Add in carrots, celery if you like. If you want more broth add more water. Cook on low all day , or high for 3 to 4 hours. Soup is ready.

Super Bowl Layer Dip

1. Pie Pan
2. Can of Refried Beans...Spread into bottom of pie pan.
3. Softened Cream Cheese....Spread onto refried beans.
4. Salsa...spread on top of cream cheese.
5. Shredded Cheese....spread on top of Salsa.
6. Add whatever else you like, Sour Cream, Black Olives. etc
7. Put in fridge until ready to serve.
8. Serve with Taco Chips.

YUM!!!!!!

Easy Taco Soup

Brown 2 lbs. hamburger with salt, pepper, and onion. Drain the hamburger and combine in a crock pot.
1 (16oz) can pinto beans undrained
1 (15 oz) can chili, without beans
1 (10 oz) can mild Rotel tomatoes
1 (15 oz) can diced tomatoes
1 lb. Cubed Velveeta Cheese
16 oz sour cream
1 pkg of dry ranch dressing mix (my secret ingredient don't tell)

Simmer and serve with corn chips.

Carmel Puff Corn

1 (10 oz) bag hull-less plain corn puffs
1 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking soda

Combine butter, corn syrup and brown sugar in microwave dish; bring to a boil. Boil for 45 sec. Add in baking soda. ; stir until foamy. Pour over the corn puffs and stir. Bake on baking sheet for 45 minutes at 250, stir every 15 minutes. Dump puggs onto wax paper. Let cool. Break apart clumps into bite-size pieces. Store in an airtight container.

Corn Salad

So easy...taste so good!
2 cans whole Kernel corn-drained
1 cup mayo (salad dressing)
1 cup shredded cheddar cheese
1/4 c. green onion- chopped
1/4 c. fresh cilantro- chopped (we add that you don't have to)

Mix together. Just before serving add 1 bag (9 1/4 oz) Chili Cheese Fritos CRUSHED. YUM!!!!!

FRENCH'S Crunchy Onion Chicken

Prep 5 minutes Cook Time: 20 minutes

2 Cups (40z) French's Original of Cheddar French Fried Onions
2 Tbsp. Flour
4 Boneless Chicken Breasts
1 egg, Beaten

* Crunch French Fried Onions with Flour in Plastic Bag
*Dip Chicken in egg. Coat in Onion Crumbs.Press firmly to adhere.
*Bake at 400 F for 20 minute until no longer pink in center.

YUM!!!! We used the Cheddar French Fried Onions.

Baked Mac and Cheese

Ingredients

• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.

BBQ Meatballs

BBQ Meatballs

2lbs hamburger
1 cup of oatmeal
1 cup milk
1 egg
1 tsp chili powder
1 tsp garlic powder

BBQ Sauce
2 cups Ketchup
2 tsp Burnt Smoke Flavor
1 tsp Onion Powder
1 tsp Garil Powder
1 cup Brown Sugar

Pre-Heat oven to 350 degrees.

Put all ingredients in one big bowl and mix together with your hands, until mixed together well. Roll into balls. Place in 9x13 pan and bake for 30 minutes.

In small bowl mix sauce. After Meatballs have cooked for 30 minutes dip sauce over balls and continue to bake for 30 minutes.

Remove from oven and enjoy.

Chocolate Chex Caramel Crunch

This is my favorite snack. It is so good and easy. Enjoy!!!

8	cups Chocolate Chex cereal
3/4	cup packed brown sugar
6	tablespoons butter or margarine
3	tablespoons light corn syrup
1/4	teaspoon baking soda
1/4	cup white vanilla baking chips

1.	Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2.	In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3.	In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

The Ultimate Chocolate Chip Cookies

Ingredients

• 1 1/2 cups butter flavored shortening
• 2 1/2 cups packed brown sugar
• 2 eggs
• 2 teaspoons salt
• 4 tablespoons milk
• 2 tablespoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Directions

1. Cream sugar into shortening. Add milk and vanilla beat until fluffy. Blend in egg. Then add dry ingredients and mix well. Stir in chips and nuts.
2. Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. ENJOY!!!

Chicken Stuffing Bake

1/2 cup butter
4 skinless boneless chicken breast halves
6 ounces stuffing mix
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chicken broth

Melt butter and combine with stuffing mix and mushroom & chicken soup that has been diluted with 1 cup of the chicken both.

Place 1/2 of mixture in 9 X 13 baking dish.

Layer chicken.

Pour soup mixture that has been diluted with other cup of chicken broth over top.

Bake at 350 for about 1 hr