French dip me

This makes a delicious French dip sandwich, perfect for the working mom! Nobody, not even teetotalers, have been able to detect the presence of beer in this recipe, but it adds a wonderful flavor! French fries make a great side dish, and they are good for dipping, too."

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. I used the toaster oven instead of the oven
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

**AllRecipes.com**

Day 5 Cranberry Sauce

Cranberry Sauce

Ingredients:

12 oz of fresh or frozen cranberries

6 oz unsweetened apple juice concentrate

Directions:

In a sauce pan, combine the cranberries and apple juice. Cook over medium-low heat until berries burst. Additional sugar may be added if desired. Mix well, chill and serve.

*you can use orange juice as well*

I don't usually make cranberry sauce. not many in my family like it so I have tons leftover. I plan on making it the day before and whatever I have left freezing it.

Day 4 - Stuffing- Dressing

Easy Sausage Stuffing

Ingredients:

1 pound Bob Even Savory Sage or Original Recipe Sausage roll

1 large onion, diced

3 stalks celery, diced

1 (14 oz) package cubed stuffing

1 teaspoon poultry seasoning

2 1/2 cups chicken broth

1/2 cup melted butter

Directions:

1. In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. In a large bowl, place cubed stuffing. Add sausage mixture. Sprinkle with poultry seasoning. Pour broth and butter over the top toss and combine. Spoon mixture into a 9x13 inch baking dish; cover.

bake at 250 for 45 minutes

Prep time: 15 minutes

Cook time: 45 minutes

Ready in 1 hour

serves: 8

recipe from Allrecipes.com

***I don't like chunks of celery & onion. I use my food processor and chopped them very fine**

Day 3- Sweet Potatoe

Sweet Potatoes

I love them. I like them as fries, baked and mashed but for Thanksgiving I make a casserole.

Ingredients:

3/4 large sweet potatoes

3-4 tablespoons butter

3-4 tablespoons brown sugar

sprinkle of cinnamon

handful of Cranraisins

**for this recipes like many of mine I don't have a written follow to the tea recipe.**

Directions:

Peel and slice s. potatoes (the thinner you slice them the faster they will cook, slice all the same so they all are done at the same time)

put in a 9x13 casserole dish

sprinkle brown sugar, cinnamon and cranraisins on top

cover with foil and bake at 350 for 30-45 minutes until potatoes are soft

This is my favorite dish of Thanksgiving!!!

HG- Deconstructed Caramel-icious Candy Apple

Deconstructed Caramel-icious Candy Apple

PER SERVING (entire recipe): 208 calories, 5.25g fat, 90mg sodium, 43g carbs, 5g fiber, 30.5g sugars, 2g protein -- POINTS® value 4*

Ingredients:1 apple (preferably Fuji), cored and thinly sliced1 tbsp. fat-free or light caramel dip (like the kinds by Marzetti), room temperature1 1/2 tsp. crushed dry-roasted peanuts1 tsp. mini semi-sweet chocolate chips1 tsp. shredded sweetened coconut

Directions:Put apple slices in a bowl. Drizzle with caramel dip. Evenly sprinkle with remaining ingredients. Dig in! MAKES 1 SERVING

Chicken bake

Printed from Cooks.com

Boneless, skinless chicken breast (enough to fill a 9"x13" baking dish {i used 3 big breast})
2 cans cream of mushroom soup (i used 1 can COM & 1 can cream of chicken)
Swiss cheese slices ( I used shredded cheese {4 cheese Italian})
1 box of Stove Top Stuffing (chicken flavor)
1 stick of butter

Place chicken in 9x13 baking dish. add mushroom soup (undiluted). next sprinkle cheese over chicken and soup. take one box of Stove Top stuffing mix the bread crumb and seasoning packet together in bowl (i used the canister so this stop was already done).pour over chicken. melt butter and pour over top. bake at 350 for 1 hour. if it starts to get to brown, cover with foil ( i covered mine 45 minutes into baking)

This is a suburb recipe. it's quick & easy. we have plenty of left overs and it tasted great reheated!!!!

Shortcut Pumpkin Bread

I found this recipe in a Parents Magazine.

Short cut Pumpkin Bread
-prepare a yellow cake mix, according to package, omit water
-stir in 1 cup pumpkin puree, 1 cup mashed bananas, 1 tsp cinnamon
-pour into greased 9 in loaf pan
-bake at 375 for 50 minutes

Frosting
-In mixer beat 4 oz cream cheese, 1/4 cup softened butter until creamy (2minutes)
-stir in 1/2 tsp vanilla and slowly add 1 cup confectioner's sugar

Frost cooled bread, chill

makes 16 slices

Spice Recipes- Lemon Pepper & Chili

Two great recipes for spices

My Aunt Lois is an amazing cook. She makes everything home made.

She made a great recipe the other day and I loved the spices in it.

She makes her own and she passed along the recipes!

I have only tried the Chili and it's so much better then the packets you get in the store.

Lemon-Pepper Seasoning Mix
1/2c. black pepper
3T. dried lemon zest
1 1/2T coriander seeds
2 T. dried minced onion
2T. thyme leaves
Combine all ingredients. Blend well. Store in air tight container.

Chili Seasoning Mix
Ingredients:
* 1/2 cup dried parsley flakes
* 1/2 cup chili powder
* 1/4 cup dried minced onion
* 2 tablespoons salt
* 1 tablespoon Caynne pepper (optional)
* 2 tablespoons dried minced garlic
* 2 tablespoons ground cumin
* 1 tablespoon ground coriander
* 1 tablespoon each dried cilantro flakes, basil and oregano
* 1 tablespoon crushed red pepper flakes
* 1-1/2 teaspoons pepper

Directions

* In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months. Use as a rub for pork or sprinkle on fish or as a seasoning for chili. Yield: 1-3/4 cups.


Nutrition Facts: 1 tablespoon equals 18 calories, 1 g fat (trace saturated fat), 0 cholesterol, 531 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.

Please Cheese me!

Recipe from Hungry Girl. This is right up my ally!! I love mac-n-cheese but I don't like all the calories. This recipe caught my eye for many reasons: 1. it's mac-n-cheese 2. pasta 3. laughing cow cheese (I love it) 4. veggies.

Ingredients:

6 cups (about 24 oz.) frozen Green Giant Cauliflower & Cheese Sauce

2 cups uncooked whole wheat blend rotini pasta

3 wedges The Laughing Cow Light Original Swiss cheese

Optional: salt and black pepper, to taste

Directions:

Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.
Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper.

Enjoy!

MAKES 4 SERVINGS

Serving Size: 1 cup Calories: 202 Fat: 4.5g Sodium: 825mg Carbs: 36g Fiber: 5g Sugars: 6g Protein: 8.5g
POINTS® value 4*

Frozen LemonADE Me Pie

Frozen LemonADE Me pie

I found this recipe and thought what a nice way to cool (whip) down on a long HOT summer day! ***in picture they used orange concentrate****

• 1 graham cracker crust
• 1 8 oz frozen container of Cool whip
• 1 14 oz can of sweetened condense milk
• 1 12 oz container of frozen lemonade concentrate
  

1. In a large mixing bowl, combine frozen concentrate & condensed milk until blended.
2. Fold in Cool whip, don't let it get to soupy, don't over mix
3. Pour filling in crust. Freeze for 6-8 hours

Ideas:

• you could use your favorite concentrate (orange, cranberry, fruit punch)
• use a shortbread crust (I think I will use for the lemonade pie)
• lighten up the recipe use low-fat or fat free cool whip, light sweetened condense milk & light concentrate

No pudge!! Fudge Brownies

I couldn't believe my eyes... I have been trying all kinds of new things and thought why not??? I wasn't sure how they would be or if I could pass them off as a good brownie. But here goes:

Combine brownie mix and 2/3 cup of vanilla non-fat yogurt together. If you don't have vanilla yogurt use plain with a tsp of vanilla. Mix will be thick.

Grease 8x8 pan (I didn't have an 8x8 so I used a smaller rectangular pan). Bake @ 350 for 20 minutes.

Over course I didn't take a picture of them baked. They were nice and chewy in the center and crispy on the edges (which I love). I had my friend try them that is a chocolate lover he loved them. When I told him they are good for you he was shocked.

I purchased the fudge and a mint flavor I have tried the fudge and I would make it again. I found these at the Christmas Tree Shop I looked at the web site and I don't show any local store's that carry it all the time in my area but you can order them online.

Honey...pizza dough

This is a great recipe for a quick easy pizza dough. I like my crust thick but you can make what you prefer. It baked up nice and golden but soft on the inside. I thought I might use this dough for rolls as well.

Ingredients:

1 packet of yeast

1 cup of luke warm water

1 TSBP oil

1 TSBP honey

2 1/2 cups flour

Direction:



Mix in a small bowl luke warm water and yeast. Once dissolved add honey and oil. **tip measure the oil first so when you measure the honey it will slide right out of the measuring spoon**

Place flour in mixing bowl and add wet ingredients. I used my kitchen aide with the dough hook. Once mixed turn out on counter and kneed until ball forms. Place back in bowl and cover with towel and let rest for 5 minutes.

Place the dough on cook sheet and work with hands until desired thickness. Use any topping you like.

Top with you favorite toppings. I use leftovers try a new kind of pizza. *ranch dressing, leftover steak and cheese*

Crispy Peanut Butter Squares

Crispy Peanut Butter Square

3 Tbsp light butter1 spray(s) cooking spray
4 cup(s) Kraft Jet-Puffed Mini Marshmallows, or similar brand
1/3 cup(s) reduced-fat peanut butter
6 cup(s) crispy rice cereal, such as Rice Krispies


Melt butter in a large saucepan coated with cooking spray over medium-low heat.

Add marshmallows, stirring until melted

Add peanut butter and cook until melted. Remove from heat.

Immediately add rice cereal; stir until cereal is coated. Press mixture into a 13 x 9-inch pan coated with cooking spray.

Cool completely. Store in an airtight container. Yield: 18 servings (serving size: 1 square). Enjoy!

Peanut butter adds a creamy, nutty twist to an old favorite!!! I eat a morning snack everyday which consists of a granola bar. I haven't found one that is not to sweet!!!! So, I found this recipe and will make it this week and let you know how it goes.

Love this new treat! I enjoy the peanut butter and the crunchy cereal!

Servings: 18
Prep time: 6 mins
Cooking time: 4 mins

If following WW= 2pts

Beef, Blue Cheese & Spinach Quesadillas

Though not traditional, the combination of blue cheese and spicy beef adds a fabulous flavor to these quesadillas!!!

Servings: 8
Prep time: 12 minutes
Cook time: 16 Minutes

Ingredients:

1/3 cup cooked lean ground beef
2 TBSP toca sauce
4 large burrito-size wheat flour tortilla
4 oz blue cheese, crumbled
10 oz chopped frozen spinach, thawed and squeezed dry
1/2 tsp red pepper flakes

Directions:

In a small bowl, stir together beef and taco sauce.

Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half the cheese, spinach and red pepper flakes; top each with a remaining tortilla.

Set a large, heavy nonstick skillet over med-high heat. Place one quesadilla in skillet and cook until brown spots form on the bottom of tortilla, about 3-4 minutes; flip and cook until brown spots again, about 3-4 minutes. Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla.

Cut each quesadilla into 8 wedges ans serve. Yields 2 wedges per serving.

If following Weight Watchers= 2 pts!!!

We both enjoyed the quesadilla's. I made them for lunch on Saturday I did make some changes. I only made one and split it with Carl. I used all the meat for one and only 1/2 of the blue cheese. Carl thought it would be great with chicken, franks red hot and blue cheese!! What a great idea! I think we will try that later this week. I was worried about the whole wheat tortilla but you couldn't notice!

***So you know me not a BLOG expert (yet) I had great pictures.... I deleted them on my computer before I posted them!!!! Silly me***

Easter

Easter is this Sunday and I can't wait. I love Easter for many reasons but most of all my parents come over for the afternoon and we spend good times together. I have already planned out my Easter meal and have purchased everything (pat on my back for being planned)!!!!!

Menu::

*Ham with pineapple slices and cherries in the middle
*Orzo & Broccoli Salad (I found orzo this time so my recipe posted earlier will be right)
*Sweet potatoes- I just slices and baked with some dried cranberries (i always use butter this year I am going to try it with out)
*Deviled eggs (what's Easter with out eggs)
*Cherry bread
*peach and blueberry cobbler (recipe below it's SO0000OOOO easy! my friend Mickey made this with mixed berries (blueberries, raspberries and blackberries) and it was amazing! I thought I would change it up and use peaches and blueberries.

Peaches and Blueberry Cobbler:

Ingredients:
1 bag of frozen peaches (keep frozen don't defrost)
1/2 bag of frozen blueberries (keep frozen don't defrost)
1 yellow cake mix
1 can of diet soda (doesn't have to be diet)

Directions:
Preheat oven to 425. Spray a 9x13 baking dish with PAM. Fill pan with frozen fruit (you can use any type of fruit and any amount depending how thick you want the fruit to be on the bottom) sprinkle the dry cake mix on top of the fruit pour the can of soda over the top (evenly). Cover with tin foil and bake for 30 minutes. take the foil off cobbler and bake for an additional 20 minutes or until brown!!!

How easy it that!!!!!!!! The taste is great!