This is delicious, I love it!!
Ingredients:
6 egg whites
1 1/3 cups white sugar
1 cup applesauce
1/2 cup skim milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup whole wheat flour
1 cup all-purpose flour
1 (8 ounce) can crushed pineapple with juice
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
Friday, December 26, 2008
Cranberry Bars
Delicious!!
Ingredients:
1 (12 ounce) package whole cranberries
1 cup white sugar
3/4 cup water
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
2 eggs
1 cup rolled oats
3/4 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.
Recipe courtesy of allrecipes.
Ingredients:
1 (12 ounce) package whole cranberries
1 cup white sugar
3/4 cup water
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
2 eggs
1 cup rolled oats
3/4 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.
Recipe courtesy of allrecipes.
Tater Tot Casserole
The kids love this.
Ingredients:
1 can cream of mushroom soup
1 soup can of milk
1 lb. hamburger, cooked and drained
1 tbsp. minced onion
Salt and pepper to taste
8 oz. grated cheddar cheese
Tater tots
Green beans (I try adding these every once in awhile)
Mix cooked and drained hamburger with soup and milk. Add onion, salt and pepper. Put in a greased 9X13 pan. Sprinkle with 1 cup of cheese. Layer entire pan with tater tots. Bake at 350 for 30 minutes. Take out of oven and put 1 more cup of cheese on top, then bake for 5 more minutes.
Ingredients:
1 can cream of mushroom soup
1 soup can of milk
1 lb. hamburger, cooked and drained
1 tbsp. minced onion
Salt and pepper to taste
8 oz. grated cheddar cheese
Tater tots
Green beans (I try adding these every once in awhile)
Mix cooked and drained hamburger with soup and milk. Add onion, salt and pepper. Put in a greased 9X13 pan. Sprinkle with 1 cup of cheese. Layer entire pan with tater tots. Bake at 350 for 30 minutes. Take out of oven and put 1 more cup of cheese on top, then bake for 5 more minutes.
Southwestern Egg Rolls
These are delicious.
Ingredients:
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels (I usually omit this because I don't like corn in them)
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Recipe courtesy of allrecipes.
Ingredients:
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels (I usually omit this because I don't like corn in them)
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Recipe courtesy of allrecipes.
Chicken Cheese Chowder
I REALLY love this soup.
Ingredients:
4 cups chicken broth
1 1/2 cups diced potatoes
1 cup diced carrots
1 cup diced onion
1/3 cup margarine
1/3 cup all-purpose flour
3 cups milk
1 tablespoon soy sauce
1 pound processed cheese, cubed
2 cups chopped, cooked chicken meat
1/2 tsp. celery salt
1/4 tsp. ground pepper
In a large pot combine chicken broth, potatoes, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted. Season with salt and pepper.
Add chicken, heat through and enjoy.
Ingredients:
4 cups chicken broth
1 1/2 cups diced potatoes
1 cup diced carrots
1 cup diced onion
1/3 cup margarine
1/3 cup all-purpose flour
3 cups milk
1 tablespoon soy sauce
1 pound processed cheese, cubed
2 cups chopped, cooked chicken meat
1/2 tsp. celery salt
1/4 tsp. ground pepper
In a large pot combine chicken broth, potatoes, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted. Season with salt and pepper.
Add chicken, heat through and enjoy.
Pork Chalupas
Ingredients:
3-4 lbs. pork loin roast
2 cloves garlic, minced
2 cans pinto beans
1 tbsp. cumin
2 tbsp. chili powder
1 tbsp. oregano
1 can diced green chiles
1 tsp. salt
Cook on low all day in slow cooker. Serve over chips or in a burrito or like tacos. Or do like I did and have all three. What? Do you have a problem with that?
3-4 lbs. pork loin roast
2 cloves garlic, minced
2 cans pinto beans
1 tbsp. cumin
2 tbsp. chili powder
1 tbsp. oregano
1 can diced green chiles
1 tsp. salt
Cook on low all day in slow cooker. Serve over chips or in a burrito or like tacos. Or do like I did and have all three. What? Do you have a problem with that?
Spagetti Chicken
Thom and I loved this, the kids were pretty wary of it.
Ingredients:
10-15 frozen chicken tenders
1/2 onion, chopped
1 envelope spaghetti sauce seasoning
Put in crockpot on high for 3 hours.
Melt in saucepan:
1/4 cup butter
2 cans cream of chicken soup
8 oz. cream cheese
Add to crockpot and cook on low for a few more hours. Serve over angel hair pasta.
Ingredients:
10-15 frozen chicken tenders
1/2 onion, chopped
1 envelope spaghetti sauce seasoning
Put in crockpot on high for 3 hours.
Melt in saucepan:
1/4 cup butter
2 cans cream of chicken soup
8 oz. cream cheese
Add to crockpot and cook on low for a few more hours. Serve over angel hair pasta.
Sweet Potato Soup
This is super good soup.
Ingredients:
2 tbsp. butter
2 celery stalks
1/2 yellow onion, chopped
2 cans chicken broth
2 cups water
2 tsp. chicken boullion
4 medium potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
2 cups fully cooked, cubed ham
1/2 tsp. garlic powder
1/2 tsp. seasoning salt
1/2 tsp. parsley flakes
1/2 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. crushed red pepper
1/4 cup flour
3 tbsp. butter
2 cups milk
Simmer celery and onions in butter 4-5 minutes, or until tender. Add broth, water and boullion, potatoes, ham, and seasonings. Bring to a boil, then lower heat to simmer, covered for 10 minutes. After the 10 minutes, add the milk. Meanwhile, melt butter in a saucepan, add the flour. Stir continuously for 2 minutes until golden. Add to soup, bring to a boil and stir for 2 minutes until the soup thickens. Lower the heat and serve immediately.
Ingredients:
2 tbsp. butter
2 celery stalks
1/2 yellow onion, chopped
2 cans chicken broth
2 cups water
2 tsp. chicken boullion
4 medium potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
2 cups fully cooked, cubed ham
1/2 tsp. garlic powder
1/2 tsp. seasoning salt
1/2 tsp. parsley flakes
1/2 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. crushed red pepper
1/4 cup flour
3 tbsp. butter
2 cups milk
Simmer celery and onions in butter 4-5 minutes, or until tender. Add broth, water and boullion, potatoes, ham, and seasonings. Bring to a boil, then lower heat to simmer, covered for 10 minutes. After the 10 minutes, add the milk. Meanwhile, melt butter in a saucepan, add the flour. Stir continuously for 2 minutes until golden. Add to soup, bring to a boil and stir for 2 minutes until the soup thickens. Lower the heat and serve immediately.
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