Monday, November 24, 2008

Cream Cheese Pie

This no-bake pie has been a family favorite for as long as I can remember.  When you tell someone the recipe you HAVE to say "the juice of one lemon" like you're cooking it in a big kettle over a fire in the woods.  It's tradition.

1 pre-made graham cracker crust
8-oz cream cheese
14-oz sweetened condensed milk
the juice of one lemon
1 can cherry pie filling (optional)

- Let cream cheese come to room temperature
- With electric mixer blend cream cheese, milk and lemon juice until smooth
- Pour into graham cracker crust
- Chill until set (about four hours)
- Top each slice with a spoon of cherry pie filling (optional)

Submitted by Amy

Friday, October 24, 2008

Crockpot Enchiladas

1 lb. ground beef, cooked
1 medium onion, sauteed
1/2 tsp. Mrs. Dash's Southwest Chipotle seasoning
1/2 tsp. salt
1/2 tsp. pepper
4 whole wheat flour tortillas
1 can corn, drained
1 10-oz. can enchilada sauce
1 can Rotel tomatoes and green chiles, undrained
2 cups shredded cheddar or Mexican blend cheese
sour cream

- In a bowl, combine ground beef, onion, Mrs. Dash's, salt, and pepper.
- In another bowl, mix the Rotel and enchilada sauce.
- Place 2 tortillas in the bottom of the slow cooker.
- Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese.
- Repeat layers.
- Cook on low 5-6 hours.
- Serve with a dollop of sour cream on top.

- Ground turkey works well as a low-fat substitute in this dish.

Submitted by Terry

Tuesday, October 21, 2008

Cheddar Chicken Spaghetti

1 package (8 oz) spaghetti, broken in half
2 cups cubed cooked chicken
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup, undiluted
1 cup milk
1 T diced pimentos (optional)
1 can green chiles (optional)
1/4 teaspoon salt
1/4 teaspoon pepper

- Cook spaghetti according to package directions.
-  While pasta is cooking combine the chicken, 1 cup cheese, soup, milk, pimientos, green chiles, salt and pepper.
- Drain spaghetti, add to the chicken mixture and toss to coat.
- Transfer to a greased 13 x 9 x 2 baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered at 350°F for 20-25 minutes or until heated through.

- You can use an entire box of past.
- Try whole wheat pasta for a healthier, more flavorful dish.

Submitted by Terry

Sunday, October 12, 2008

The Greatest Pasta Sauce Of All Time

3 Green peppers
1 Onion
4 Garlic cloves
3 Cans Diced Tomatoes
Italian seasonings
2 tbs Olive Oil

-  Chop green peppers and onions and saute in olive oil over medium high heat until onions are translucent
-  Crush garlic in garlic press and add to pepper-onion mixture
-  Add tomatoes and Italian seasonings to taste
-  Cook over medium heat for 20 minutes
-  Puree in blender/food processor/magic bullet until smooth

-  Don't add the garlic too early or cook for too long.  Garlic becomes bitter if overcooked. 
-  For a stronger flavor wait until five minutes before pureeing to add the garlic
-  This also tastes great with browned ground beef or ground turkey added.
-  You could also add mushrooms or olives (or any other veggie) to the saute.

Submitted by Amy

Sunday, October 5, 2008

Spinach Pesto Pasta and Cheese

This was a thrown together, last minute attempt at a one-dish meal that came out much better than I expected. I will definitely be making this one again.

10 oz frozen spinach
2 1/2 cups assorted shredded cheese
1/2 cup milk
1 lb pasta
1/4 cup prepared pesto

- Boil pasta according to package directions.
- While the pasta is cooking defrost your spinach and blend it (blender, food processor or magic bullet) with the milk until it is as creamy as your blender is going to get it.
- In a small sauce pan combine the spinach-milk mixture, the pesto and the cheese. Cook over medium heat, stirring regularly, until the cheese is melted.
- Grease the bottom of whatever casserole dish you typically use.
- Drain the pasta and put it in the casserole dish.
- Pour the spinach cheese sauce over the pasta and lightly toss.
- Top with the remaining 1/2 cup of cheese.
- Bake at 350 for 20-30 minutes.

Submitted by Amy

Wednesday, September 24, 2008

Fried Rice


6 cups of Cooked Rice
2 cups of Diced Carrots
1 small yellow onion
3 cloves of garlic
1 can of water chestnuts
2 cups of sprouts
1 cup of frozen peas
3.5 T Olive oil
1 t butter
1 package of Chicken breast strips (About six strips)
2 eggs
Soy sauce to color and taste
Freshly ground Black Pepper
Sesame Oil (optional)

Instructions -  While your rice is cooking, dice up your carrot, onion, and garlic. Rinse your water chestnuts and let them drain.
-  Trim your breast strips into bite size pieces. Sautee the chicken in a mix of 1 t of butter, ½ t olive oil (to bring to raise the burning point of the butter). Do not over cook the chicken! Set the chicken aside.
-  In the same pan that you cooked the chicken, without cleaning the drippings out, heat your oil on med/high and sauté your garlic. Once the garlic infuses the oil, add your onion and let it sweat. Once the onion is nearly translucent, add your carrots. Add a dash of soy sauce and pepper. Turn burner to low/med.
- In a separate pan, cook an egg. Whisk the egg lightly in a separate bowl, and cook it as you would an omelet. (Make a half moon shape) Slide the cooked egg out on to a cutting board, and slice into strips.
- Increase the temperature in your pan to high and add your rice. Slowly incorporate the soy sauce for flavor and coloring. Add the water chestnuts, sprouts and frozen peas.
- Once that is heated through, add the chicken and the sliced egg. Add black pepper to taste and enjoy!

-  Use long grain white rice, not glutinous sushi rice. The long grain white rice is what is traditionally used in Chinese Restaurants. (Using sushi rice is good also though! It reminds me of fried rice in Hawaii)
-  For 6 cups of prepared rice, I use 3 cups of dry rice, cooked in about 5-5.5 cups of water. If you are using a rice cooker, just go by those directions.
-  Adding a teaspoon of chili powder add some nice heat to it.
-  Add a dash of sesame oil at the end, if you have it stocked on hand in the pantry.
-  You may need to add more oil to rice, depending on how “fried” you like your rice.
-  Use baby carrots. I quarter them, and dice each quarter. It ends up being the perfect size.
-  Don’t use a red onion – its flavor is too strong
-  Do not overly whisk the egg. You do not want the egg to be fluffy. Also, don’t add any water or milk to the egg mixture.

Submitted by AmyB

Thursday, September 11, 2008

Fresh Hot Salsa

1 onion, chopped 4 jalapeno chiles, seeded and chopped
6 hot roasted hatch chiles, seeded and chopped,
1 cup chopped fresh cilantro (more or less to taste)

1 garlic clove, minced
2 (14 oz) cans tomatoes
2 tablespoons white vinegar
1 to 2 teaspoons salt
Juice of 1 lime (more or less to taste)


- Add all ingredients in a blender or food processor and mix until desired consistency.

- You should be able to find hatch chilies in the produce section by the jalapenos, they are red.
- If you can't find hatch chilis you can substitute 1 - 8 to 10 oz can hot green chilies

Submitted by Michelle

Monday, September 1, 2008

Turkey Veggie Burgers

1 lb ground turkey
2 cups cooked mixed veggies
2 eggs
1/2 cup bread crumbs or quick oats
1 cup shredded cheese

- Puree veggies and eggs in blender or magic bullet.
- Combine turkey, pureed veggies, bread crumbs and cheese in a large bowl and mix until all ingredients are incorporated.
- Form into patties and cook on the stove top or on the grill.

- A great, tasty way to get some extra veggies into the kids. Or into you.

Corinne's Amazing Pasta Dinner

My SIL made this amazing pasta dinner one night when she didn't feel like cooking. I LOVED it and have been making versions of it ever since. This is the best way I've found to duplicate the dish. Check the comments in a day or two to see if Corinne adds any instructions.

1 lb short pasta (such as gemelli or penne)
2 large ripe tomatoes, seeded and chopped
1 package baby spinach, about 6oz
12 ounces fresh mozzarella, cut into bite-size pieces
2 cloves garlic, chopped 
1/4 cup prepared pesto (like this one by Classico)
2 tbs olive oil

Kosher salt and pepper


-  Cook the pasta according to the package directions.
-  While the pasta is cooking put the spinach in the bottom of a large bowl.
-  When the pasta is finished, drain and return to pan.
-  Add the olive oil, pesto and garlic and quickly stir until the pasta is coated.
-  While the pasta is still very hot, pour it over the spinach
-  Let stand for about two minutes so the pasta has time to wilt the spinach.
- Stir in the mozzarella and tomato.

-  It's a good idea to let your tomato, mozzarella and spinach come to room temp before making this dish or the end result will be lukewarm.

Saturday, August 16, 2008

BLT Bites

20-30 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayo or salad dressing
1/3 cup chopped green onion
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley

- Cut a thin slice off of each tomato top.
- Scoop out and discard pulp.
- Invert the tomatoes on a paper towel to drain.
- In a small bowl, combine all remaining ingredients; mix well.
- Spoon into tomatoes.
- Refrigerate for several hours. Enjoy!

Sunday, August 10, 2008

Rotel Chicken

6 Boneless Skinless Chicken Breasts
1 can of Rotel
1 green pepper - diced
1 cup monterey jack cheese - shredded
Salt and pepper
3 cups cooked rice

-  Season chicken breasts with salt and pepper
-  Arrange seasoned chicken breasts in bottom of casserole dish
-  Cover with Rotel and chopped green peppers

-  Bake at 350 until chicken is cooked through
-  Cover with cheese
-  Return to oven until cheese has melted

-  Serve with rice

Serves 6

Submitted by Amy

Wednesday, July 30, 2008

Easy Frozen Key Lime Pie

1 tub of fat free cool whip
1 8oz Key lime/Lime flavored yogurt cup (Such as Lucerne)
1 Store bought fat free graham cracker crust

-  Fold the fat free cool whip with the yogurt. Be careful not to "mix", as it will lose the fluffy texture.
-  Be sure to combine the yogurt with the cool whip completely, or it will not freeze to the right consistency.
-  Place in graham cracker crust. Let sit in freezer for 4 hours. 
-  Take it out and let it sit at room temperature about 5-10 minutes before eating.

Submitted by AmyB

Chicken Noodle Casserole

1 can (10 3/4 oz) cream of mushroom soup
1/2 cup milk
1/4 tsp ground black pepper
1/4 cup parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked & drained
1/2 cup shredded cheddar cheese

-  Stir soup, milk, black pepper, parmesan cheese, vegetables, chicken and noodles in 1 1/2-qt. casserole.
-  Bake at 400 degrees for 25 mins. or until hot.
-  Stir.
-  Top with cheddar cheese and serve.

Submitted by Terry

Sunday, July 27, 2008

Crab Rangoon Dip

1 8oz package cream cheese
1 garlic clove (smashed in garlic press)
1 cup shredded swiss cheese
8 oz crab meat
3/4 cup sweet and sour sauce
1 green onion
Wonton Chips

-  Bring cream cheese to room temp
-  Mix cream cheese, garlic, cheese and crab meat
-  Spread cream cheese mixture in bottom of small baking dish
-  Top cream cheese mixture with sweet and sour sauce
-  Bake at 375 for 15 minutes or until bubbly
-  Top cooked dip with chopped green onions
-  Serve with wonton chips

-  If you can't find wonton chips in the store you can make your own by baking or deep frying wonton wrappers.
-  You can substitute imitation crab meat but it's not recommended.

Submitted by Amy

Buffalo Chicken Dip

12 oz cream cheese
1 cup ranch dressing
1/2 cup Buffalo (hot wing) sauce
1 cup shredded cheddar
1 large chicken breast cooked and shredded 
1/2 cup crumbled blue cheese (optional)

-  Mix cream cheese, ranch dressing and wing sauce, chicken and 1 cup of the cheddar cheese.
-  Spread mixture in small baking dish (stoneware works perfectly)
-  Top with blue cheese.
-  Bake at 375 until bubbly - 20-25 minutes
-  Serve with tortilla chips and celery sticks

-  You can always add more wing sauce if you like your dip extra spicy.
-  If you don't like blue cheese you can sprinkle an additional 1 cup of shredded cheddar on top of the dip before baking.
-  This also tastes good on bagel chips and toasted bread rounds

Submitted by Amy

Friday, July 18, 2008

Low Fat/Low Calorie Cucumber Salad

1 cup light mayo
1/4 cup Splenda (or sugar if you'd prefer)
1/4 cup white vinegar
4 large cucumbers
6 roma tomatoes (seeded)

- In a container with a lid mix the mayo, Splenda and vinegar. Shake to mix.
- Slice cucumbers (approximately 1/8 inch)
- Pour dressing over cucumbers and refrigerate for approximately 4 hours stirring occasionally.
- Before serving seed the tomatoes and cut into one-inch chunks.
- Toss tomatoes in cucumber dressing mixture and serve.

- If you don't seed the tomatoes it will add a lot of liquid to the dressing.
- If you add the tomatoes too early they will get really mushy.
- This salad should be made at least four hours before serving but not more than 10 hours. Eventually your cucumbers will start to resemble pickles.
- You may like your salad more or less vinegary or sweet. These measurements aren't set in stone.

Submitted by Amy

Sunday, May 11, 2008

Sauteed Chicken With Pesto Mushroom Cream Sauce

4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
½ cup low-sodium chicken broth
¼ basil pesto
2 tablespoons fresh lemon juice (fresh is really better in this recipe!)

- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

- Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooled through, about 15 minutes.

- Transfer chicken to serving platter and tent with foil. Return to skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.

- Be sure to use fresh or refrigerated pesto rather than the jarred variety in this recipe.

Submitted by Kelly

Skillet Chicken with Chile and Lime

4 boneless skinless chicken breasts (1 1/2) pounds (I made half the chicken for the two of us but the same amount of sauce)
Salt and pepper
6 tablespoons unsalted butter
1 jalapeno chile, seeded and chopped fine
4 garlic cloves minced
1 (10-oz) can Ro-Tel tomatoes
1/2 cup low-sodium chicken broth
1 tablespoon grated zest and 2 teaspoons juice from 2 limes.
1/4 cup finely chopped fresh cilantro.

- Pat chicken dry with paper towels and season with salt and pepper. Melt 1 Tblspoons butter in large nonstick skillet over med-high heat. Cook chicken until golden, about 3 min per side, transfer to plate (chicken won't be cooked through yet).

- Add jalapeno and garlic to skillet and cook until fragrant, about 30 seconds. Careful not to burn the garlic. Stir in tomatoes and broth and bring to boil. Return chicken and any accumulated juices to skillet and simmer, covered, over medium heat until chicken is cooked through, about 10 minutes.

- Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in remaining butter, lime zest and juice, and cilantro. Season with salt and pepper. Pour sauce over chicken. Serve. (I put the chicken on top of a little bit of low-carb linguine and put the sauce on top of that).

Submitted by Kelly

Raspberry Bars

3/4 cup butter or margarine, softened
1 cup firmly packed, brown sugar
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups quick cooking oats, uncooked
1 (10 ounce) jar raspberry preserves

- Beat butter at medium speed with an electric mixeruntil creamy
- Gradually add sugar, beating well.
- Combine flour and next 3 ingredients
- Add to butter mixture mixing well.
- Press half of crumb mixture into a greased 13X9 inch pan.
- Spread raspberry preserves over crumb mixture.
- Sprinkle remaining half of crumb mixture over preserves.
- Bake at 400 degrees for 20 minutes.
- Cool on wire rack
- Cut into bars.

Yields 32 delicious bars.

- You can use whole wheat flour and Splenda brown sugar

Submitted by Chrissy

Baked French Toast with Berries

1 sm. 8-9 oz. day old loaf of French Bread
3 eggs
3 T sugar
1 t vanilla
2 1/4 cups milk
1/2 cup all purpose flour
6 T dark brown sugar
1/2 t cinnamon
1/2 cup butter
1 cup blueberries
1 cup strawberries


- Diagonally cut bread into 1 inch slices and place in a well greased 9 X 13 dish.
- In a medium bowl lightly beat eggs, (white) sugar and vanilla.
- Stir in milk until well blended
- Pour over bread, turning pieces to coat well.
- Cover and refrigerate overnight.
- Preheat oven to 375 degrees
- In a small bowl combine flour, brown sugar and cinnamon. Cut in butter till crumbs form.
- Turn bread over. Scatter blueberries. Sprinkle crumbs over top
- Bake 40 minutes
- Serve with the strawberries

Submitted by Jan

Breakfast Egg Casserole

1 roll sausage (mild)
9 eggs
3 Cups milk
1 teaspoon salt
4 slices white bread cut into cubes
1 1/2 Cup sharp cheese grated

- Preheat oven to 350
- Use 9X13 baking dish
- Crumble and cook sausage. Drain well unto paper towels
- Beat eggs and milk together
- Add bread, cheese and sausage
- Pour mixture into baking dish
- Refrigerate overnight.
- Bake uncovered for 50 minutes. Bake10 more minutes uncovered
Serves 8 - 10

Submitted by Jan

Pampered Chef Hot Pizza Dip

1 package (8 oz.) cream cheese, softened
1 cup (4 oz.) shredded mozzarella cheese
1 can (8 oz.) pizza sauce
2 tablespoons sliced green onion
1 teaspoon Italian seasoning
3/4 cup (3 oz.) shredded Parmesan cheese
2 tablespoons chopped green pepper
Breadsticks, Canape bread slices, or tostitos for dipping

- Preheat oven to 350 degrees.
- In a bowl combine cream cheese and Italian seasoning; mix well.
- Spread in bottom of pie plate
- Combine cheeses and sprinkle half of cheese mixture over cream cheese.
- Spread pizza sauce over cheese.
- Top with remaining cheese, peppers and onions.
- Bake 15-18 min. or until cheese is melted and mixture is bubbling around edges.

- The dip can be heated up in the microwave as well. Just microwave on High 2 min. Turn. Microwave on High 2-3 min. more or until mixture is bubbly around edges.

Submitted by Julie