Not Your Typical Chicken and Rice

½ stick butter or margarine, melted

1 medium onion, chopped

½ c. chopped celery

1 c. uncooked long grain rice

1 can beef consommé

1 can chicken broth

1 Tbsp. bottled bbq sauce

1½ tsp. minced garlic

1 Tbsp. seasoning salt

1 lb. boneless, skinless chicken tenders

Chicken seasoning of your choice (I use McCormick’s Grill Mates Smokehouse Maple seasoning)

Pre-heat oven to 350 degrees. Stir all ingredients except chicken and chicken seasoning together and pour into 9 x 13 baking dish (spray dish with Pam). Lightly sprinkle chicken with seasoning and lay on top of rice mixture. Cover with aluminum foil and bake 30 minutes. Remove foil and bake an additional 20 minutes or until most of the liquid evaporates. If a lot of liquid remains after 20 minutes, remove the chicken to a plate and strain the liquid off the rice. Serve with a garden salad and crescent rolls.

Super Easy Coconut Pie

1 unbaked 9 inch pie shell

¼ c. butter, softened

1 c. sugar

1/3 c. buttermilk

2 large eggs

¼ tsp. salt

1 tsp. vanilla

7 oz. shredded, sweetened coconut

Preheat oven to 350 degrees. Cream butter and sugar with a mixer. Add buttermilk. Mix well. Add eggs one at a time, mixing after each. Add salt and vanilla. Mix well. Fold in coconut. Pour filling into pie shell. Bake about 40 minutes, or until top is firm and golden. I always wrap the edges of my pie crusts in aluminum foil to prevent over browning. Cool completely on rack. Store in refrigerator. Tastes best cold. Top with whipped cream or cool whip if desired.

This recipe is from the Bass Sisters’ cookbook Heirloom Cooking.

Cream Cheese Filling

8 oz. pkg. cream cheese, softened

1/3 c. sugar

1 tsp. grated lemon peel

2 tsp. fresh lemon juice

½ tsp. vanilla

Tiny pinch of salt

Mix all ingredients together until well blended.

This is good for breakfast pastries and desserts. I use it as a filling for Braided Sweet Bread.

Jean's Potato Soup

5 lbs. white potatoes, peeled and diced

½ c. celery, chopped

1 white onion, diced

1 tsp. salt

¼ tsp. minced garlic

(2) 32 oz boxes unsalted chicken stock (I use Kitchen Basics)

1 can Pet milk

½ tsp. black pepper

¼ tsp. poultry seasoning

4 oz. sharp white cheddar cheese, grated

1 lb. ground sausage, cooked, drained of fat, and crumbled (optional--you can leave this out or you can replace it with cooked and crumbled bacon if you prefer)

Instant potato flakes (only if needed)

Put potatoes, celery, onion, salt and garlic in dutch oven with enough chicken stock to just cover potatoes. Bring to a boil. Reduce to a simmer and cook uncovered 15-20 minutes or until potatoes are tender.

Spoon out about two thirds of the potatoes into a mixing bowl, leaving one third of the potatoes and the water in the pot. Mash the potatoes in the bowl with a masher or pastry blender and return to the pot.

Pour in Pet milk and stir. Add black pepper and poultry seasoning. Stir and taste. Add more seasonings if needed. Stir in sausage and cheese. Heat through and serve immediately.

If soup cooks up too thin, you can add a spoonful (or as much as needed) of instant potato flakes to thicken it to the desired consistency. If soup cooks up too thick, you can add more Pet milk to thin it to desired consistency.

Green Lemon-Lime Punch

1 Gallon Green Lemon-Lime Hawaiian Punch, chilled

64 oz. White Grape Juice, chilled

2 liters Ginger Ale, chilled

8 scoops lime sherbet

Mix liquid ingredients in punch bowl and stir. float scoops of sherbet on top.

This makes a great Halloween punch. You can float black plastic spiders or bugs on top to make it extra creepy.

Cheesy Peas

1 can green peas, drained

1 can asparagus, drained

1 can cream of mushroom soup

4 oz. American or Velveeta cheese finely diced (any cheese you like will work)

1 tsp. garlic salt (to taste)

Layer the ingredients in the following order: asparagus, mushroom soup, garlic salt, half the cheese, peas, half the cheese. Bake uncovered in a 350 degree oven until hot and bubbly, about 20 minutes.

This is my Aunt Sue’s recipe. It’s a family get-together classic for her. She says the amount of cheese varies with the people you’re cooking for. Children and picky eaters will like it cheesier, so adjust for your audience.

Lowell Inn Crescent Rolls

¾ c. warm water (110-115 degrees)

2 pkgs. Active dry yeast

4 c. flour

½ c. sugar

1 tsp. salt

2 eggs

½ c. soft shortening (Crisco)

In bowl, dissolve yeast in water. Measure flour by dip-level-pour method or by sifting. Stir remaining ingredients except half of flour into yeast. Add rest of flour; mix until smooth. Scrape dough from sides of bowl, cover with cloth. Let rise in warm place (85 degrees) until double, about 1 ½ hours. Divide in half. Shape as crescents by rolling dough out to ¼ inch thick into a 12 inch circle. Spread soft butter over dough (OPTIONAL-I usually don’t do this). Cut into 16 pie shaped pieces. Beginning at rounded edge, roll up. Place on pan, point underneath. Cover, let rise until double, 1 hour. Brush with melted butter (OPTIONAL-I usually don’t do this). Heat oven to 400 degrees. Bake 12-15 minutes, or until golden brown. Makes 32 rolls.

This recipe is from the Text Edition of Betty Crocker’s New Picture Cook Book (I can’t find the copyright date in it, but it was my mom’s textbook when she was in Home Ec. in high school, hence all the butter. They didn’t worry about low-fat back then.) This is the recipe I’ve used to make bread for holidays since I started making bread. I don’t think there’s a better one out there. It’s a holiday staple.

Bread Machine Quick Pretzels

2/3 c. warm milk

1/4 c. warm water

¾ tsp. salt

2 1/4 c. bread flour

1 ½ tsp. brown sugar

1 ½ tsp. bread machine yeast

1 egg, beaten

Coarse salt

Add milk, water, salt, flour, brown sugar and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, transfer dough from machine to lightly floured surface. Divide dough into 6 equal pieces. Roll each piece into a 14 in. rope (at least—the longer the rope, the prettier the shape of the pretzel,). When rolling the rope, make sure the dough is of even thickness throughout and that all pretzel ropes are the same thickness to ensure even cooking. Curve ends of each rope to make a circle; cross ends at top. Twist ends once and place over bottom of circle. Place pretzels on greased baking sheet. Brush tops with beaten egg and sprinkle with salt.

Bake in a preheated 425 degree oven 12-15 minutes, or until golden brown. Remove from baking sheet and let cool briefly on wire racks. Serve warm.

Delicious with cheese sauce or mustard for dipping!

6 servings.

Weight Watchers PointsPlus Value: 5 points per pretzel.

This recipe is a slightly modified version of the one from the cookbook Breaking Bread with Father Dominic 2 by Father Dominic Garramone, OSB

Bell Pepper Chicken Salad

4-5 cups cooked, diced chicken

¼ c. dijon mustard

2/3 c. mayonnaise (or Miracle Whip)

1 green bell pepper, diced

1 c. finely chopped celery

1 Tbsp. freeze dried chives
2 heaping Tbsp. sweet pickle relish

salt and black pepper to taste

2 heaping Tbsp. orange marmalade

Put chicken in food processor and process until it’s a fine crumble, if desired. If you prefer a chunkier salad, skip this step. In an electric stand mixer fitted with the paddle attachment, mix the chicken, mustard, mayo, pepper, celery, chives, salt and pepper. Mixture will be sticky/clumpy. Taste. Add more of anything if desired. Add marmalade last and mix just until combined. The sugars will loosen up the texture and add a slight sweetness.

Serve on sandwiches, or with crackers, chips, or veggies.

Turkey and Ham Tea Sandwiches

Pepperidge Farm Very Thin White Sandwich Bread

Thin Sliced Deli Black Forest Ham

Thin Sliced Deli Smoked Turkey Breast

3 oz. Cream cheese, softened

1 Can Whole Cranberry Sauce

1 Tbsp. Tang powdered drink mix (in powdered form)

Stir the Tang into the cranberry sauce. For a sandwich, spread a thin layer of cream cheese on both slices of bread. Put one thin slice of ham on one side and one thin slice of turkey on the other. Spread a spoonful of the cranberry mixture on top of the turkey and close the sandwich. Cut diagonally to create triangles. Serve chilled.

My Aunt Nell used to make these for showers and parties.

Lasagna

2 Tbsp. olive oil
1 small onion, chopped
1 bell pepper, chopped
1 c. chopped mushrooms
1 tsp. minced garlic
1 lb. ground beef, browned and drained
1 28 oz. can crushed tomatoes in tomato puree
1 6 oz. can tomato paste with basil, garlic, and oregano
2 Tbsp. chopped fresh parsley, divided
1 Tbsp. chopped fresh basil
2 tsp. salt
1 tsp. ground black pepper
10 uncooked lasagna noodles
15 oz. ricotta cheese
4 oz. crumbled goat cheese
1 c. grated Parmesan cheese
1 egg, lightly beaten
12 oz. mozzarella, thinly sliced

Preheat oven to 400 degrees.

Heat olive oil in large skillet. Add onion and bell pepper and cook for 5 minutes over medium heat, until translucent. Add garlic and cook one more minute. Add cooked ground beef, mushrooms, tomatoes, tomato paste, 1 Tbsp. of the parsley, basil, 1 1/2 tsp. salt, and 1/2 tsp. black pepper. Simmer, uncovered, over medium low heat, for 15-20 minutes.

Meanwhile, fill a large pot with the hottest tap water. Add the lasagna noodles. Cover and let them sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1/2 c. parmesan, the egg, the remaining 1 Tbsp. parsley, the remaining 1/2 tsp. salt, and the remaining 1/2 tsp. black pepper. Set aside.

Ladle 1/3 of the sauce into a 9 x 13 pan that has been sprayed with non-stick cooking spray. Spread the sauce over the bottom of the dish. Add the layers as follows: half the noodles, half the mozzarella, half the ricotta mixture, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta mixture, and sauce. Sprinkle with remaining 1/2 c. parmesan cheese. Bake uncovered for 30 minutes, until the sauce is bubbling.

Let stand 15 minutes before cutting.

This is a modified version of an Ina Garten recipe found in her cookbook, The Barefoot Contessa Family Style.

White Cream Cheese Frosting

1 lb. cream cheese, at room temp.
3 sticks unsalted butter, at room temp.
1 tsp. vanilla extract
1/2 tsp. almond extract
1 1/2 lbs. powdered sugar, sifted

In the bowl of an electric mixer, fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, vanilla extract, and almond extract. Add the powdered sugar and mix until smooth.

This is taken from Ina Garten's The Barefoot Contessa Cookbook.

Variations I've tried:

Orange Icing

Replace 1/2 tsp. almond extract with 1 tsp. orange extract. Add red and yellow food coloring to turn icing orange if desired.

Blue Punch

1 gallon Blue Polar Blast Hawaiian Punch
64 oz. White Grape Juice
2 Liters Ginger Ale
6-8 scoops vanilla ice cream

Chill all ingredients. Mix together in punch bowl and float ice cream on top. Looks very cute with rubber duckies floating on top for baby showers.

Mom's Mint Patties

2 lbs. powdered sugar
2 sticks melted butter
1 can Eagle Brand Milk
1-2 tsp. mint extract (to taste)

Coating:
½ c. Canola oil
24 oz. pkg. of semi-sweet chocolate chips (you may need more to coat the whole batch, keep extra chips and oil on hand in case you need to melt more)

Mix sugar and milk together. Then add butter and extract. Mix well. Mixture will be sticky. You will need to put this in the freezer for a few minutes to harden so it will be easier to shape. Shape into patties. In double boiler, bring water to a boil, then turn off heat and add chocolate chips and oil to top pan. Stir until melted. Dip candies into chocolate and roll with fork to coat, remove quickly and place on wax paper covered baking sheet to set. If kitchen is hot, you may have to pop them in the freezer for a few minutes to get the chocolate hardened. Let cool completely before storing. Keep refrigerated.

Mom's Coconut Bon Bons

2 lbs. powdered sugar
2 sticks melted butter
1 can Eagle Brand Milk
2 c. finely chopped pecans
7 oz. shredded coconut

Coating:
1/2 c. Canola oil
24 oz. pkg. of semi-sweet chocolate chips (may need more, keep extra chips and oil on hand in case you need to melt more to finish coating your batch)

Mix sugar, milk, nuts, and coconut together. Then add butter. Mix well. If mixture is sticky, put in refrigerator or freezer to chill so it will be easier to work with. Shape into balls. In double boiler, bring water to a boil. Turn off heat. Put chocolate and oil in top pan of double boiler. Stir until melted. Dip candies into chocolate and roll with fork to coat, remove quickly and place on wax paper covered baking sheet to set. If kitchen is hot, you may have to pop them in the freezer for a few minutes to get the chocolate hardened. Let cool completely before storing. Keep refrigerated.

White Cheese Spread

8 oz. grated Smoked Gouda
8 oz. grated Vermont White Cheddar
4 oz. cream cheese, softened
1 c. mayonnaise
½ - 1 jalapeño pepper, seeded and minced (amount to taste)
1 minced red bell pepper
½ of a small jar of diced pimentos

Mix (either by hand, in a stand mixer, or in a food processor) all ingredients together until combined to a spreadable consistency. Refrigerate. This is good on sandwiches or as a dip/spread for crackers, chips, or veggies.

Squash Casserole

3 c. cooked, mashed yellow squash (about 6 med. squash)
1 onion, chopped
1 green bell pepper, chopped
2/3 stick butter
1 tsp. salt
1 tsp. ground black pepper
Pinch of poultry seasoning
2 Tbsp. sugar
1 c. Velveeta cheese, cubed
1 ¾ to 2 cups cornbread crumbs (depending on how dry you want the casserole)
1 c. Pet milk
2 eggs, whisked
1 c. cheddar cheese

Pre-heat oven to 350 degrees.

In skillet, cook onion and pepper in butter until tender.

Stir all ingredients (except cheddar) together and pour into greased 9 x 13 baking dish.

Bake uncovered for 35 minutes.

Sprinkle top with cheddar. Bake an additional 10 minutes.

Jello Cheese Cake

Crust:
1 box graham crackers (made into crumbs)
1 ½ stick of Butter (melted)

Filling:
¾ c. sugar
1 large pkg. lime Jello (or flavor of your choice)
8 oz. cream cheese
1 ½ c. hot water
1 can Pet milk

Crush crackers. Melt butter and mix into crackers. Press into 9 x 13 pan. Save some to sprinkle on top. Cream ¾ c. of sugar with cream cheese. Add Jello dissolved in hot water. Chill and whip Pet milk. Add to mixture. Pour into crust, top with extra crumbs, and refrigerate at least 3 hours before serving.

Thendera’s Quick and Easy Chocolate Cake

1 stick butter
½ c. shortening
1 c. water
4 Tbsp. cocoa

Mix and bring to a full boil.

2 c. sugar
2 c. flour
½ tsp. salt

Sift together. Add hot mixture to flour.

1 tsp. baking soda
½ c. buttermilk
2 eggs
1 tsp. vanilla

Dissolve baking soda in buttermilk. Add eggs and vanilla to batter.

Batter will be thin. Bake in large cookie sheet with sides at 375 degrees for 15-20 minutes or until toothpick inserted in center comes out clean.

Icing:

1 stick butter
4 Tbsp. cocoa
6 Tbsp. milk
1 lb. powdered sugar

Bring to a boil. Pour over warm cake. Sprinkle with chopped nuts if you wish.

Baked Penne with Roasted Vegetables

1 red bell pepper, cored, seeded, and cut into 1 in. strips
1 green bell pepper, cored, seeded, and cut into 1 in. strips
4 zucchini or yellow summer squash (or any combination of the two), quartered lengthwise and cut into 1 in. pieces
1 c. sliced fresh mushrooms
1 onion, peeled and sliced into 1 in. strips
¼ c. extra-virgin olive oil
1 tsp. salt
½ tsp. ground black pepper
1 tsp. Italian herb blend (if desired)
1 lb. penne pasta
3 c. spaghetti sauce (jarred, homemade, or made from a seasoning packet—your preference)
1 ½ c. shredded Italian cheese blend
½ to 1 c. grated Parmesan (amount to personal preference)
2 Tbsp. unsalted butter, cut into small pieces
1 lb. ground beef (Optional—without it, this makes a hearty vegetarian dish)

Preheat oven to 450 degrees.

On a baking sheet, toss the peppers, squash, mushrooms, and onion with olive oil, ½ tsp. of the salt, ¼ tsp. of the pepper, and the Italian seasoning. Bake until tender, about 15 minutes.

Drop oven temp. to 350 degrees.

Brown ground beef and drain. Stir into spaghetti sauce and set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you do not want it to be completely cooked on the stovetop. Drain.

In a LARGE bowl, combine the pasta, vegetables, spaghetti sauce, shredded Italian cheese blend, and remaining ½ tsp. salt and ¼ tsp. pepper. Mix gently until pasta is coated with sauce and ingredients are combined.

Pour the mixture into a greased 9 x 13 x 2 in. baking dish—it will fit, but the dish will be very full. Top with grated Parmesan and sprinkle with butter pieces. Bake uncovered until the top is golden and the cheese melts, 25-30 minutes.

This is a modified version of a recipe taken from Giada De Laurentiis’ cookbook Everyday Pasta.

Meatballs

1 small onion, finely chopped
2 Tbsp. chopped fresh parsley
1 large egg
1 tsp. salt
¼ tsp. ground black pepper
½ c. grated parmesan cheese
¼ c. plain dried bread crumbs
1 lb. ground beef

Stir together the onion, parsley, egg, salt, and pepper. Stir in cheese and breadcrumbs. Using your hands, mix in the ground beef. Shape into balls. Bake at 350 degrees (or deep fry) until cooked through. Cooking times will vary depending on the size of your meatballs.

Add in: Forming the meatballs around a bite sized piece of mozzarella cheese gives them an added surprise.

Serve alone as appetizers (they’re very flavorful by themselves), with spaghetti, or freeze after cooking and prepare in crock pot with bbq or jelly sauce—the same way you would make traditional cocktail weenies.

This is a modified version of the meatballs that Giada de Laurentiis prepared for her Italian Wedding Soup recipe in her cookbook, Giada’s Family Dinners.

Fajitas

Marinade:
¼ c. fresh lime or lemon juice
1/3 c. water
2 Tbsp. vegetable oil
3 tsp. vinegar
2 tsp. soy sauce
½ tsp. liquid smoke
1 tsp. salt
½ tsp chili powder
½ tsp ground black pepper

Meat and Vegetables:
1 lb. boneless, skinless chicken cut into strips OR 1 lb. sirloin cut into strips
1 lg. onion, sliced
1 green bell pepper, cut into strips
1 Tbsp. vegetable oil
1 tsp. soy sauce
2 Tbsp. water
½ tsp. lime or lemon juice
Dash of ground black pepper
Dash of salt

Serve with:
6-8 fajita sized flour tortillas
Sour cream
Salsa
Shredded cheese
Shredded lettuce

Combine all ingredients for marinade in bowl with lid. Soak your choice of meat in the marinade for at least 4 hours for chicken, overnight for steak.
When the meat has marinated, grill it to desired doneness while preparing the vegetables (as directed below).
Preheat a skillet over medium/high heat. Sauté the onion and pepper slices in the Tbsp. of oil for 5 minutes. Combine the soy sauce, water, and lime/lemon juice in a small bowl and pour it over the onions. Add the black pepper and continue to sauté until the onions are translucent and dark on the edges (4-5 minutes more). Salt to taste.
Serve.

This recipe is a modified version of Chili’s Fajitas found in Top Secret Restaurant Recipes by Todd Wilbur.

Lora's Broccoli Coleslaw

Slaw:
1 pkg. broccoli coleslaw mix
1-2 sm. bunches green onions, chopped
1 c. sunflower seeds
½ c. toasted almond slivers
2 pkgs. uncooked Ramen noodles, chicken flavor, crushed

Dressing:
½ c. olive oil
½ c. sugar
1/3 c. vinegar
2 pkgs. seasoning mix from Ramen noodles

Approximately 1 hour before serving, mix all of the dressing ingredients. Make sure all ingredients are mixed well. Refrigerate 1 hour. Approximately 30 minutes before serving, mix broccoli, onions, sunflower seeds, toasted almonds and crushed noodles and pour dressing over ingredients and stir.

Honey Mustard Dipping Sauce

½ c. sour cream
¼ c. Dijon mustard
¼ c. mayonnaise
2 Tbsp. honey

Stir together all ingredients until smooth. Refrigerate.

This recipe is taken from the Y’all Come Eat cookbook by Jamie and Bobby Deen

Mexican Lasagna

1 lb. ground beef
1 c. onion, chopped
1 6 oz. can tomato paste
4 c. water
1 pkg. taco seasoning
¾ tsp. salt
8 oz. uncooked lasagna noodles
8 oz. cheddar cheese, shredded
2 c. Italian blend cheese, shredded

Pre-heat oven to 350. Brown beef. Add onions; cook until limp. Add tomato paste, water, taco seasoning, and salt. Simmer 10 minutes. Pour about 3 cups of meat sauce into greased 9 x 13 pan. Cover with layer of noodles. Dot with half the cheddar. Sprinkle with half the Italian blend cheese. Repeat sauce, noodles, cheddar, omitting cheese layer. Cover tightly. Bake in 350 degree oven 1 hour. Uncover and sprinkle with remaining cheese and bake 5 minutes longer. Let stand 15 minutes before serving.

Veggie Snacks

2 cans crescent rolls
16 oz. cream cheese
1 c. mayonnaise
1 pkg. dry ranch dressing mix
1 pkg. broccoli slaw mix
1 c. cheddar cheese, grated

Flatten rolls on ungreased cookie sheet. Bake at 375 degrees for 12-14 minutes. Beat cream cheese. Add mayonnaise and ranch dressing. Spread on cooled rolls. Mix veggies and cheese together. Sprinkle on top and press into cream cheese. Refrigerate about 3 hrs. Cut into squares.

Sauce for Grilled Onion

¼ c. olive oil
¼ c. prepared mustard
1 tsp. chili powder
2 lg. onions sliced thick, insert toothpicks to hold slices together while on the grill.

Mix all ingredients together and brush over onion slices before placing on a hot charcoal grill. Cook 5 min. on each side or until tender. Baste again when you turn the slices halfway through cooking. Caution: the sauce is very messy, and it will make a mess in your gas grill. If using a gas grill, form a tray with shallow sides out of heavy aluminum foil, separate onions into rings, toss in sauce, and grill in tray, stirring frequently, being careful not to puncture foil. This will keep the sauce from dripping in the grill.

This sauce is also good on grilled yellow or zucchini squash.

Nell’s Apple-Nut Cake

1 c. oil
3 eggs
1 c. sugar
1 c. brown sugar
1 tsp. vanilla
3 c. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
3 c. chopped apple
1 c. roughly chopped nuts
1 c. dates or raisins (optional)

Mix oil, eggs, sugar and vanilla. Blend in dry ingredients. Add apples and pecans and raisins/dates. Pour into greased Bundt pan. Place in cold oven and bake at 350 for 1 hour and 10 minutes. Remove from pan while still hot.

Every fall my Aunt Nell would make these cakes and give them as gifts to everyone in our family.

Mom's Peanut Butter Logs (candy)

Filling:
1 c. crunchy peanut butter (at least, you may add more to taste, up to a whole jar)
1 c. graham cracker crumbs
1 c. melted butter
½ tsp. vanilla
1 lb. powdered sugar

Coating:
1/2 c. Canola oil
24 oz. bag of semi-sweet chocolate chips (At least, you may need more to coat the whole batch. Keep extra oil and chocolate chips on hand in case you need to melt more.)

Mix peanut butter, graham cracker crumbs, and powdered sugar. Pour butter and vanilla over mixture and work with hands to an even consistency. You may need to put mixture in the refrigerator or freezer for a few minutes to get it to set into a workable consistency. Shape into log shapes (or balls).

In double boiler, bring water to a boil. Turn off heat. Put oil and chips in top pan. Stir until melted. Dip logs into chocolate and roll with fork to coat, remove quickly and place on wax paper covered baking sheet to set. If kitchen is hot, you may have to pop them in the freezer for a few minutes to get the chocolate hardened. Let cool completely before storing. Keep refrigerated.

I think of this as Christmas candy because when I was little, my mom would make homemade candies (including these) to give as Christmas gifts. The peanut butter logs were always my dad's favorite.

Chicken Strip Dip

1 Tbsp. prepared mustard
1 c. ketchup
1 Tbsp. dried onion flakes
1 tsp. Worcestershire sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice

Mix all ingredients and warm over medium heat. Do not boil. Let cool and refrigerate for several hours or overnight. The flavors blend better if it sits for a while. Serve at room temperature or cold (I prefer cold) with chicken strips as a dipping sauce. Refrigerate leftovers.

My mom made this all the time when I was a kid. We didn’t have chicken strips without it. It’s a little more work than buying a premade dip, but it tastes so much better—it’s worth the effort.

John Walton’s Cold Cucumbers

8 cucumbers
2 tsp. salt
Water (enough to cover cucumbers)
1 tsp. mustard seed
1 tsp. celery seed
1 c. sugar
2 c. vinegar
Sliced onion (Optional)

Thinly slice the cucumbers and soak them in salt water 1 hour. Rinse and discard water. Soak cucumbers (and add onion slices now if using) in mixture of vinegar, sugar, mustard seed and celery seed overnight. Serve. These can be kept in refrigerator (in juice) for up to a week.

This was my grandmother’s brother’s recipe.

Hush Puppies

1 c. yellow corn meal
½ c. flour
1 egg
½ c. buttermilk
½ tsp. Seasoned Salt
¼ tsp. salt
½ tsp. pepper
½ tsp. baking powder
1/3 tsp. baking soda
1 Tbsp. bacon grease or vegetable oil
½ c. whole kernel corn
1 Tbsp. sugar
¼ c. chopped onion
1-2 Tbsp. chopped green chilies--to taste (Optional)
Oil for frying

Mix dry ingredients. Add egg, oil, buttermilk. Stir. Fry in oil. Hush Puppies should float when done. You can refrigerate the batter for a day or so, but bring it to room temperature before cooking.

Grilled Pork Tenderloin

Grated zest of 1 lemon
3/4 c. freshly squeezed lemon juice (4-6 lemons)
1/2 c. olive oil
1 Tbs. minced fresh rosemary
1 Tbs. minced fresh thyme
2 tsp. Dijon mustard
salt
black pepper
2 lbs of pork tenderloin

Combine zest, lemon juice, olive oil, herbs, mustard, and 2 tsp. salt to make marinade. Add pork and marinate at least 3 hours or overnight.

Remove pork from marinade and sprinkle with salt and and pepper. Grill until meat registers (at least) 137 at thickest part. Transfer to platter and cover tightly with aluminum foil for 10 minutes before carving and serving.

Makes 8 servings.

Weight Watchers PointsPlus Value: 5 points per serving.

This is a slightly modified version of a recipe in Ina Garten’s Barefoot Contessa: Back to Basics cookbook.

Oven Fried Chicken Strips

2 lbs. boneless, skinless chicken tenderloins
1 c. low fat buttermilk
2 lg. egg whites, beaten
1 c. all purpose flour
1/3 c. cornmeal
1 tsp. salt (divided)
½ tsp. ground black pepper
¼ tsp. ground red pepper
2 Tbsp. canola oil
Cooking spray

Preheat oven to 425 degrees.

Cover a large baking sheet with parchment paper.

Combine buttermilk and egg whites in a shallow dish, whisk together.

Combine flour, cornmeal, ½ tsp salt, black pepper, and red pepper in a separate shallow dish and stir well.

Sprinkle chicken evenly with remaining ½ tsp salt.

Dip chicken in buttermilk mixture, then dredge in flour mixture.

Heat oil in a large nonstick skillet over medium high heat. Add chicken to pan, cook 4 minutes on each side or until lightly browned.

Place chicken on prepared baking sheet and lightly coat chicken with cooking spray.

Bake at 425 degrees for 30 minutes or until chicken is done.

Serves 6.

Weight Watchers PointsPlus Value: 8 points per serving.


Anything oven fried is better for you than the deep fried version. Kids love chicken strips, and they'll like this healthier version too. I think this oven fried batter is much better than the traditional cornflake one.

Classic Pot Roast

1 Tbsp. olive oil
1 3 lb. boneless chuck roast, trimmed
1 tsp. salt
½ tsp. pepper
2 c. coarsely chopped onion
1 c. dry red wine
4 thyme sprigs
1 14 oz. can fat free, low sodium beef broth
1 bay leaf
2 lbs Yukon gold potatoes, peeled and cut into 2 in pieces

Preheat oven to 350 degrees.

Heat olive oil in large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Brown roast on all sides in oil. Remove roast.

Add onions to pan and sauté 8 min. or until tender.

Return roast to pan. Add wine, thyme, broth, and bay leaf. Bring to a simmer.

Cover and bake at 350 for 1 ½ hours or until the roast is almost tender.

Add potatoes and bake an additional 1 hour or until vegetables are tender.

Remove thyme sprigs and bay leaf and discard. Shred meat. Serve with potatoes and cooking liquid.


I'm not a fan of traditional pot roast, but I love this recipe. You can add carrots when you add the potatoes if you like.

Spinach Roll Ups

1 box Pepperidge Farm Puff Pastry (will contain two pastry sheets)
1 10 oz. package frozen chopped spinach, thawed and drained
4 Tbs. butter melted and divided
1 c. fresh mushrooms, sliced or chopped into small pieces
1 c. shredded cheese blend (I like Sargento’s Artisan’s Authentic Mexican Blend but you can use anything you like)
4-5 slices bacon
½ a small to medium sweet onion, chopped
Salt
Black Pepper

Pre-heat oven to 350. Set out Puff Pastries to thaw. You want them thawed just enough to unfold and work with, but not thawed so much that they become sticky.

Drain spinach well, smashing between layers of paper towels to get out all moisture.
Chop the bacon into small slivers. I cut it up with kitchen scissors. Cook the bacon in a skillet, then drain and pat bacon with paper towels to remove excess fat. Set bacon aside.

Use a little of the drained bacon fat or spray a skillet with cooking spray and cook the chopped onion until transparent. Add chopped mushrooms. Cook through and set aside to cool a bit.

Unfold the pastry sheets and brush each lightly with melted butter (about 1 Tbs. per sheet).

In a large bowl stir the spinach, mushrooms, onions, bacon, and cheese together. Divide the mixture evenly between the two pastries. Spread the filling over the pastry, leaving about ½ in border all the way around. Sprinkle the filling with salt and pepper.

Roll the pastries up, cinnamon roll style. You can wrap in wax or parchment paper, place inside a plastic bag and store in the refrigerator for up to two days if you want.

Slice ¼ to ½ in. thick. If cooking immediately and the dough has thawed to the point that it is becoming sticky, it will be hard to slice. You can set the roll in the freezer for 10 minutes or so to make slicing easier.

Place the slices cut side down on baking sheet. Brush tops with remaining 2 Tbs. melted butter.

Bake 15-20 minutes at 350 or until slightly browned.

Red Onion Spinach

3 tbsp. extra-virgin olive oil
1 large red onion, sliced
¼ cup reduced sodium chicken broth
1 tbsp. soy sauce
¼ tsp crushed red pepper flakes
¼ tsp salt
½ tsp freshly ground black pepper
20 oz. pre-washed fresh spinach (about 10 cups)
¼ cup shredded Parmesan cheese

Heat oil in large skillet. Add onion and cook about 8 minutes or until tender. Add broth, soy sauce, red pepper flakes, salt, and pepper. Add about one third of the spinach and cook until it begins to wilt, about two minutes. Continue adding the spinach one large handful at a time, sautéing just until it begins to wilt before adding more. Transfer to a bowl, top with cheese, and serve.

Taken from Giada de Laurentiis' Everyday Pasta cookbook. This is one of my favorite ways to do spinach.

Quick Skillet Chili Pie

1 lb. ground beef
1 medium onion, chopped
1 (16 oz.) can dark red kidney beans, drained
1 (11 oz.) can sweet whole kernel corn, drained
1 (8 oz.) can tomato sauce
1 (1 ¼ oz) pkg. chili seasoning
1 cup shredded sharp Cheddar cheese
Fritos Corn Chips

Steam meat to cook out excess fat (or brown in skillet). Cook onion in large skillet until transparent. Add meat, beans, corn, tomato sauce, and chili seasoning. Stir and cook until heated through. Top with cheese and cover with skillet lid until melted. Serve over corn chips.