Ingredients:
1 can cream of chicken soup
1 packet italian seasoning (dry)
1 package cream cheese
Mix together, along with 1-2 cups water. Add chicken breasts. Cook for 3-4 hours in crockpot and wa-la! Serve over rice.
Wednesday, March 25, 2009
Monday, March 16, 2009
Hawaiian Chicken
Put chicken breast pieces in a 9x13 pan.
Mix:
1 small bottle Thousand Island dressing
1 Cup brown sugar
1 6 oz. can concentrated frozen orange juice
Pour mixture over chicken. Bake uncovered for 1 1/2 hours at 350 degrees. Serve with rice if desired.
Mix:
1 small bottle Thousand Island dressing
1 Cup brown sugar
1 6 oz. can concentrated frozen orange juice
Pour mixture over chicken. Bake uncovered for 1 1/2 hours at 350 degrees. Serve with rice if desired.
Wednesday, March 4, 2009
Apple Cinnamon Muffins
MUFFINS:
1 1/2 c. flour
3/4 c. sugar
1 1/2 t. baking powder
1 t. cinnamon
1/2 c. milk
1/3 c. butter, melted
1 egg, slightly beaten
1 cup finely chopped apples
Heat oven to 375 degrees F. Combine flour, sugar, baking powder, and cinnamon in medium bowl. Add all remaining ingredients. Stir just until flour is moistened. Spoon batter into muffin liners. Bake 18-23 minutes. Let stand 5 minutes.
STRUESEL TOPPING:
1/3 c. brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter
Mix ingredients together and sprinkle on each muffin, before baking.
1 1/2 c. flour
3/4 c. sugar
1 1/2 t. baking powder
1 t. cinnamon
1/2 c. milk
1/3 c. butter, melted
1 egg, slightly beaten
1 cup finely chopped apples
Heat oven to 375 degrees F. Combine flour, sugar, baking powder, and cinnamon in medium bowl. Add all remaining ingredients. Stir just until flour is moistened. Spoon batter into muffin liners. Bake 18-23 minutes. Let stand 5 minutes.
STRUESEL TOPPING:
1/3 c. brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter
Mix ingredients together and sprinkle on each muffin, before baking.
Potato Cheese Soup
(From Mom's Recipe Collection)
Boil:
6 c.chicken broth
1 Tbsp. dried onion
4 cups peeled and diced potatoes.
Add:
8 Tbsp. margarine 4 c. milk
8 Tbsp. flour 2 to 3 c. grated cheese
1 tsp salt
Boil first 4 ingredients together until done, then sort of mash up potatoes with potato masher.
In saucepan, add last 4 ingredients and make a white sauce to thicken. Add to broth mixture. If too thick, add milk; if too runny, and potato pearls or any instant potatoes.
Add 2 to 3 cups grated cheese, a little bit at a time. Can garnish with some of the grated cheese.
Boil:
6 c.chicken broth
1 Tbsp. dried onion
4 cups peeled and diced potatoes.
Add:
8 Tbsp. margarine 4 c. milk
8 Tbsp. flour 2 to 3 c. grated cheese
1 tsp salt
Boil first 4 ingredients together until done, then sort of mash up potatoes with potato masher.
In saucepan, add last 4 ingredients and make a white sauce to thicken. Add to broth mixture. If too thick, add milk; if too runny, and potato pearls or any instant potatoes.
Add 2 to 3 cups grated cheese, a little bit at a time. Can garnish with some of the grated cheese.
Rich and Chewy Low Fat Brownies
contributed and modified by Traci
from http://www.recipezaar.com/
1/2 cup cocoa
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1 3/4 cup white sugar
2 egg whites (or one whole egg)
3/4 cup applesauce
1. Cream butter and sugar in a large bowl using a hand mixer. Add egg whites, applesauce and vanilla.
2. Mix all other ingredients in a separate smaller bowl and add to the wet ingredients in the large bowl. Do NOT overmix!
3. Spray 8x8 dish with PAM and bake at 350 degrees for 30-35 minutes. Makes 16 brownies.
before the modifications, the nutrition facts state that this recipe has 1.8g of fat per serving and 147 calories. But then I modify it.
Traci's modifications: I added a few chocolate chips. I also put a thin glaze on top a few minutes after taking it out of the oven. I made the glaze by melting 1 tablespoon of butter. then I added 3 heaping tablespoons of powdered sugar and a 1 heaping tablespoon of cocoa powder and then milk until I achieved the right consistency. I then spread the glaze on the brownies. For being low-fat, these brownies were pretty tasty! Plus a lot of the reviews said they tasted better the second day. I guess they kind of did.
TIP: I doubled the recipe and made a 9 x 13 pan of them. Then, I cut the brownies into squares/rectangles, and wrapped each square in a piece of plastic wrap and then a piece of foil. I then put the brownies in a ziploc in the freezer. This way I didn't eat them all at once and they are actually very tasty frozen. They were also a quick treat for Gary to take in his lunches. That one pan lasted us several weeks in the freezer, a small miracle indeed :) (I won't hypothesize how long they would have lasted had I not frozen them...)
4-30-09
Okay so I made these again tonight and doubled them and I'm pretty sure that 1.5 times the recipe would have been sufficient to fill the 9 x 13 pan.
from http://www.recipezaar.com/
1/2 cup cocoa
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1 3/4 cup white sugar
2 egg whites (or one whole egg)
3/4 cup applesauce
1. Cream butter and sugar in a large bowl using a hand mixer. Add egg whites, applesauce and vanilla.
2. Mix all other ingredients in a separate smaller bowl and add to the wet ingredients in the large bowl. Do NOT overmix!
3. Spray 8x8 dish with PAM and bake at 350 degrees for 30-35 minutes. Makes 16 brownies.
before the modifications, the nutrition facts state that this recipe has 1.8g of fat per serving and 147 calories. But then I modify it.
Traci's modifications: I added a few chocolate chips. I also put a thin glaze on top a few minutes after taking it out of the oven. I made the glaze by melting 1 tablespoon of butter. then I added 3 heaping tablespoons of powdered sugar and a 1 heaping tablespoon of cocoa powder and then milk until I achieved the right consistency. I then spread the glaze on the brownies. For being low-fat, these brownies were pretty tasty! Plus a lot of the reviews said they tasted better the second day. I guess they kind of did.
TIP: I doubled the recipe and made a 9 x 13 pan of them. Then, I cut the brownies into squares/rectangles, and wrapped each square in a piece of plastic wrap and then a piece of foil. I then put the brownies in a ziploc in the freezer. This way I didn't eat them all at once and they are actually very tasty frozen. They were also a quick treat for Gary to take in his lunches. That one pan lasted us several weeks in the freezer, a small miracle indeed :) (I won't hypothesize how long they would have lasted had I not frozen them...)
4-30-09
Okay so I made these again tonight and doubled them and I'm pretty sure that 1.5 times the recipe would have been sufficient to fill the 9 x 13 pan.
Peanut Butter Cream Pie
contributed and modified by Traci
from Mrs. Fields Cookie Cookbook
Crust (I always just use a graham cracker crust, but the book suggests this one)
6 oz semisweet chocolate chips (about 1 cup)
5 tablespoons unsalted butter
2 ½ cups crisp rice cereal
¼ cup mini semisweet chocolate chips
Filling
8 oz cream cheese, softened
One 14-ounce can sweetened condensed milk
¾ cup creamy peanut butter
2 teaspoons vanilla extract
1 cup heavy cream
Topping
3 oz milk chocolate, finely chopped
2 tablespoons heavy cream
Milk chocolate curls for garnish
Make the crust: in a double boiler, melt the 6 oz of chocolate chips and butter over low heat. Remove from the heat and stir in the rice cereal until completely coated. Set aside to cool to lukewarm, the stir in the mini chips. Press in to the bottom and up the sides of a buttered 9-inch pie plate. Chill for 30 minutes to set the chocolate.
Prepare the filling: In a large bowl with an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
In a medium bowl, beat the heavy cream until soft peaks from. Fold the whipped cream in to the peanut butter mixture. Pour the filling into the crust.
Make the topping: In a double boiler, melt the milk chocolate over hot, not simmering, water. Add the heavy cream and stir constantly until blended. Set aside to cool slightly, and then drizzle the chocolate over the top of the pie. Refrigerate until firm, about 2 hours. Garnish with milk chocolate curls.
My variation:
© A note on the chocolate topping: I usually use a recipe like the one below for the topping. Unfortunately, I never really measure the chocolate or cream so you may just have to try it and adjust by adding more chocolate or more cream to achieve the consistency you want.
o 4 oz. milk chocolate (chips or chopped)
o 1/3 cup heavy cream
o Place the chocolate in a small bowl. In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth.
© I use the graham cracker crust and then I make extra of the chocolate topping (maybe doubling it?) I spread this in the bottom of the graham cracker crust saving a little in a plastic baggie for the topping. I pour the filling on top of the chocolate layer. Later, I cut a small corner off of the baggie and it becomes a decorating bag to drizzle chocolate over the top.
OR
© I have also marbled the chocolate into the pie (this is easier than the above way). I do this by putting half of the PB filling in the crust and then putting spoonfuls of the chocolate on top of the first layer. Then I put the rest of the filling in the pie plate and put some more spoonfuls of chocolate on top. Finally I use a knife to cut through the filling in zig-zag motions to create the marble effect.Also I have made this pie low-fat by using a tub of lite cream instead of whipping cream, using low-fat cream cheese and non-fat sweetened condensed milk.
from Mrs. Fields Cookie Cookbook
Crust (I always just use a graham cracker crust, but the book suggests this one)
6 oz semisweet chocolate chips (about 1 cup)
5 tablespoons unsalted butter
2 ½ cups crisp rice cereal
¼ cup mini semisweet chocolate chips
Filling
8 oz cream cheese, softened
One 14-ounce can sweetened condensed milk
¾ cup creamy peanut butter
2 teaspoons vanilla extract
1 cup heavy cream
Topping
3 oz milk chocolate, finely chopped
2 tablespoons heavy cream
Milk chocolate curls for garnish
Make the crust: in a double boiler, melt the 6 oz of chocolate chips and butter over low heat. Remove from the heat and stir in the rice cereal until completely coated. Set aside to cool to lukewarm, the stir in the mini chips. Press in to the bottom and up the sides of a buttered 9-inch pie plate. Chill for 30 minutes to set the chocolate.
Prepare the filling: In a large bowl with an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
In a medium bowl, beat the heavy cream until soft peaks from. Fold the whipped cream in to the peanut butter mixture. Pour the filling into the crust.
Make the topping: In a double boiler, melt the milk chocolate over hot, not simmering, water. Add the heavy cream and stir constantly until blended. Set aside to cool slightly, and then drizzle the chocolate over the top of the pie. Refrigerate until firm, about 2 hours. Garnish with milk chocolate curls.
My variation:
© A note on the chocolate topping: I usually use a recipe like the one below for the topping. Unfortunately, I never really measure the chocolate or cream so you may just have to try it and adjust by adding more chocolate or more cream to achieve the consistency you want.
o 4 oz. milk chocolate (chips or chopped)
o 1/3 cup heavy cream
o Place the chocolate in a small bowl. In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth.
© I use the graham cracker crust and then I make extra of the chocolate topping (maybe doubling it?) I spread this in the bottom of the graham cracker crust saving a little in a plastic baggie for the topping. I pour the filling on top of the chocolate layer. Later, I cut a small corner off of the baggie and it becomes a decorating bag to drizzle chocolate over the top.
OR
© I have also marbled the chocolate into the pie (this is easier than the above way). I do this by putting half of the PB filling in the crust and then putting spoonfuls of the chocolate on top of the first layer. Then I put the rest of the filling in the pie plate and put some more spoonfuls of chocolate on top. Finally I use a knife to cut through the filling in zig-zag motions to create the marble effect.Also I have made this pie low-fat by using a tub of lite cream instead of whipping cream, using low-fat cream cheese and non-fat sweetened condensed milk.
Tater-Tot Casserole
contributed by Traci
from 101 Things to do with a Slow Cooker
1 bag (32 ounces) frozen tater tots
1 can (8 ounces) chicken, drained* (I just boil a chicken breast or two and cut it up)
½ teaspoon salt
¼ teaspoon pepper
1 can (14 ½ ounces) green beans, drained
1 can (10 ¾ ounces) cream of mushroom soup, condensed (I use cream of chicken)
1 tablespoon dried onion
½ cup milk
½ cup cheddar cheese, grated
Pour bag of frozen tater tots on bottom of greased 4 ½ to 6 quart slow cooker. In separate bowl, combine remaining ingredients except cheese and pour over potatoes. Cover and cook on high heat 3 hours or on low heat 4 ½ - 5 hours. Half an hour before serving, sprinkle grated cheese over the top. Makes 4-6 servings.
*Tuna may be substituted.
from 101 Things to do with a Slow Cooker
1 bag (32 ounces) frozen tater tots
1 can (8 ounces) chicken, drained* (I just boil a chicken breast or two and cut it up)
½ teaspoon salt
¼ teaspoon pepper
1 can (14 ½ ounces) green beans, drained
1 can (10 ¾ ounces) cream of mushroom soup, condensed (I use cream of chicken)
1 tablespoon dried onion
½ cup milk
½ cup cheddar cheese, grated
Pour bag of frozen tater tots on bottom of greased 4 ½ to 6 quart slow cooker. In separate bowl, combine remaining ingredients except cheese and pour over potatoes. Cover and cook on high heat 3 hours or on low heat 4 ½ - 5 hours. Half an hour before serving, sprinkle grated cheese over the top. Makes 4-6 servings.
*Tuna may be substituted.
Chocolate Mint Cookies
contributed by Traci
From Mrs. Fields Best Ever Cookie Book!
2 2/3 cup all-purpose flour 3 large eggs
½ teaspoon baking soda 1 teaspoon mint extract
¼ teaspoon salt 10 ounces mint chocolate chips (about 1 ¾ cups)*
½ cup unsweetened cocoa powder
¾ cup (packed) light brown sugar
2/3 cup granulated sugar
2 sticks (1 cup) salted butter, softened
Preheat oven to 300°
In a medium bowl, combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside.
In a large bowl, blend sugars with an electric mixer at a medium speed. Add butter and beat to form a grainy paste. Scrape sides of bowl, then add eggs and mint extract. Beat at a medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix.
Drop dough by rounded tablespoons onto ungreased cookie sheets, 1½ inches apart. Bake for 19 to 21 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.
Makes about 3 dozen
* Traci’s note: Usually I use about half a bag of mint chips and half a bag of milk chocolate chips. I haven’t really been able to find mint chocolate chips.
From Mrs. Fields Best Ever Cookie Book!
2 2/3 cup all-purpose flour 3 large eggs
½ teaspoon baking soda 1 teaspoon mint extract
¼ teaspoon salt 10 ounces mint chocolate chips (about 1 ¾ cups)*
½ cup unsweetened cocoa powder
¾ cup (packed) light brown sugar
2/3 cup granulated sugar
2 sticks (1 cup) salted butter, softened
Preheat oven to 300°
In a medium bowl, combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside.
In a large bowl, blend sugars with an electric mixer at a medium speed. Add butter and beat to form a grainy paste. Scrape sides of bowl, then add eggs and mint extract. Beat at a medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix.
Drop dough by rounded tablespoons onto ungreased cookie sheets, 1½ inches apart. Bake for 19 to 21 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.
Makes about 3 dozen
* Traci’s note: Usually I use about half a bag of mint chips and half a bag of milk chocolate chips. I haven’t really been able to find mint chocolate chips.
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