Halloween Boo Cups

Today's recipe is...

Halloween Boo Cups

3-1/2 cups cold milk
2 small boxes Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 (12 ounce) container Cool Whip Whipped Topping, thawed
1 (16 ounce) package chocolate sandwich cookies, crushed

Pour cold milk into large bowl; add pudding mixes.

Beat with wire whisk for 2 minutes. Stir in 3 cups of the whipped topping and 1/2 of the cookies.

Ghosts in the Graveyard
Spoon into 13 x 9-inch baking dish. Sprinkle with remaining cookies. Refrigerate 1 hour or until ready to serve. Store dessert in refrigerator.

Makes 15 servings.

Decorate with Milano cookies placed perpendicular (like tombstones), candy and remaining whipped topping dropped by spoonfuls (to make ghosts).

Boo Cups
Spoon mixture and remaining crushed cookies into 12 to 16 individual cups, and decorate as suggested above


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Oatmeal Carrot Cookies

Today's recipe is...

Oatmeal Carrot Cookies

1 c. all-purpose or unbleached flour
1 c. quick-cooking rolled oats
1 tsp. baking powder
1/4 tsp. baking soda
1/2 c. margarine or butter, softened
1/2 c. honey
1 tsp. vanilla
1 egg
1/2 c. chopped nuts
1/2 c. shredded carrots

Preheat oven to 350 degrees. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In a large bowl, combine first 8 ingredients at low speed until well blended. Stir in nuts and carrots. Drop by rounded teaspoonsful a couple of inches apart on cookie sheet. Bake at 350 degrees for 8-12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Makes 2 1/2 to 3 dozen cookies.


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Baked Ham with Orange Raisin Sauce

Today's recipe is...

Baked Ham with Orange Raisin Sauce

1 ham
1 c. sugar
1/2 tsp. salt
2 tbsp. flour
2 lg. oranges (remove seeds)
2 tbsp. flour
3 tbsp. brown vinegar
3 tbsp. cinnamon
1 c. raisins
2 tbsp. butter

Bake your ham. The sauce for the ham is made by putting 2 cups of water in a saucepan, 1 cup of sugar, 1/2 teaspoon of salt and 2 tablespoons of flour; stir constantly until mixture boils and becomes clear. Grate oranges and use the grated rinds along with orange juice; add to saucepan. Add butter, brown vinegar, cinnamon and raisins. Boil 20 minutes. This sauce should be put over thick sliced ham.


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Applesauce Raisin Bread

Today's recipe is...

Applesauce Raisin Bread

1-1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup oats
1/2 cup brown sugar
2 whole eggs, lightly beaten
1/3 cup oil
1 cup applesauce
1/2 cup raisins
1/2 cup pecans (optional)

Sift together flour, baking powder, salt, cinnamon, and nutmeg. Stir in oats and brown sugar. Blend eggs, oil and applesauce together. Stir in dry ingredients, raisins, and nuts. Pour into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour.


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Halloween Ghouls Breath Dip

Today's recipe is...

Ghouls Breath Dip

1 pound (450 g) firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch (1.25 cm) diced
1/4 cup (59 ml) finely chopped red onion
1 serrano chile pepper, seeded and minced
1 garlic clove, minced
3 tablespoons (45 ml) minced fresh cilantro
3 tablespoons (45 ml) fresh lemon juice
1/8 teaspoon (0.625 ml) hot pepper sauce, or to taste
1 cup (236 ml) fat-free sour cream

In a medium bowl, combine all ingredients except sour cream.

Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with Raw Vegetables.

Per 1/4-cup serving: 24 calories (4% calories from fat), 1 g protein, trace total fat (0.0 g saturated fat), 5 g carbohydrate, trace dietary fiber, 0 cholesterol, 14 mg sodium
Exchanges: 1 vegetable


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Applesauce Raisin Bread

Today's recipe is...

Applesauce Raisin Bread

1-1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup oats
1/2 cup brown sugar
2 whole eggs, lightly beaten
1/3 cup oil
1 cup applesauce
1/2 cup raisins
1/2 cup pecans (optional)

Sift together flour, baking powder, salt, cinnamon, and nutmeg. Stir in oats and brown sugar. Blend eggs, oil and applesauce together. Stir in dry ingredients, raisins, and nuts. Pour into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour.


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Black And White Cookies

Today's recipe is...

Black And White Cookies

1 cup unsalted butter
1- 3/4 cups white sugar
4 eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Frosting
4 cups confectioners' sugar
1/3 cup boiling water
1 (1 ounce) square bittersweet chocolate, chopped

Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets.

In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.

Bake until edges begin to brown, about 20 to 30 minutes. Cool completely. Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).

Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.

With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.

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Italian Chicken

Today's recipe is...

Italian Chicken

2 tablespoons margarine
2 teaspoons instant chicken bouillon
1 (4 oz.) can mushroom pieces
1/4 teaspoons garlic powder
1 tablespoon minced onion
3/4 cup long grain rice
1 fryer, cut into pieces
1 ( 15 ounce ) tomato sauce
1 teaspoon basil
1 teaspoon oregano
8 oz. mozzarella

Heat oven to 350 degrees. Grease 7"x11"x2" glass pan with 1 teaspoon margarine . Pour 2 cups boiling water into pan and add 1 tablespoon margarine. Add chicken bouillon, mushrooms with juice, garlic powder, minced onion and rice. Stir and mix until evenly spread. Place chicken ( skin side up ) on top of rice mixture. Combine tomato sauce, basil and oregano. Spoon over chicken. Cover with aluminum foil. Bake at 350 degrees for 45 minutes. Remove foil and place slices of cheese over chicken and rice. Bake 15 more minutes.

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Blueberry Streusel Cobbler

Today's recipe is...

Blueberry Streusel Cobbler

1 pt. Blueberries
1 (14 oz.) can Eagle Brand Condensed milk
2 tsp. grated lemon rind
1/4 c. plus two tbsp. cold butter
2 c. biscuit baking mix
1/2 c. brown sugar
1/2 c. chopped nuts

Combine berries, milk, and rind. In large bowl, cut butter or margarine into biscuit mix until crumbly. Add berry mixture. Spread in greased 9 inch square baking pan. Combine 1/2 cup biscuit mix and sugar. Cut in 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown. Serve with ice cream and blueberry sauce. Blueberry Sauce: In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup water. Cook and stir until thickened. Add 1 pint blueberries. Cook and stir until hot. Serve over shortcake or cobbler.

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Caramel Apple Coffee Cake

Today's recipe is...

Caramel Apple Coffee Cake

3 eggs
2 c. sugar
1 1/2 c. vegetable oil
2 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
3 c. chopped peeled apples
1 c. coarsely chopped pecans

TOPPING
1/2 c. butter or margarine
1/4 c. milk
1 c. packed brown sugar
Pinch of salt

In a mixing bowl, beat eggs until foamy, gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until cake tests done. Cool in pan for 10 minutes. Remove cake to serving platter. For Topping: Combine all ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly pour over warm cake. (Some topping will run down onto the serving plate.)

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Photo submitted by Amanda's Cookin'

Caramel Popcorn

Today's recipe is...

Caramel Popcorn

4 Quarts Hot air popcorn (16 cups)
1/4 Cup Karo syrup (dark)
1/2 Teaspoon Salt
1/4 Pound Oleo or butter
1 Cup Brown sugar
1/2 Teaspoon Baking soda

Put oleo, syrup, sugar, and salt in a microwave oven. Bring it to a full boil, then set the timer for 2 minutes and continute to boil. Take it out and quickly stir in baking soda. In the meantime, have the popped corn in a paper bag which has been rolled down from the top. Pour 1/3 of the syrup mixture into the bag of popcorn and shake bag H-A-R-D. Repeat twice - always shaking the bag VERY HARD each time. Unroll the bag and close the bag and shake it HARD again. Microwave it 1 1/2 minutes. Take out and shake HARD. Microwave another minute and shake HARD again. Pour the popcorn onto a cookie sheet and let it cool. Store in a large popcorn container.

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Pimiento Chicken

Today's recipe is...

Pimiento Chicken

1/4 cup milk
1/4 cup Italian seasoned bread crumbs
4 boneless, skinless chicken breast halves (about 1 pound)
3 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1 cup (1/2 pint) heavy cream
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon black pepper

Place the milk in a shallow dish and the bread crumbs in another shallow dish. Dip the chicken in the milk then the bread crumbs, turning to coat completely with each. In a large skillet, melt the butter with the olive oil over medium heat. Add the chicken and brown for 4 to 5 minutes per side, or until no pink remains in the chicken. Remove the chicken to a platter and cover to keep warm. Add the broth to the skillet; bring to a boil over medium heat, scraping the browned bits from the bottom of the pan. Stir in the heavy cream and pimientos. Bring to a boil and continue heating for about 1 minute, stirring constantly; reduce the heat to medium-low. Stir in the Parmesan cheese, basil, and pepper, and cook until heated through. Slice the chicken or serve whole, topped with the sauce.

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Ginger Pear Crisp

Today's recipe is...

Ginger Pear Crisp

2 cans (16 ounces each) sliced pears or pear halves in heavy syrup, drained
1 tablespoon minced crystallized ginger
2/3 cup old-fashioned oatmeal
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground ginger
4 tablespoons butter, cut into small pieces
Vanilla ice cream or frozen yogurt, optional

Heat oven to 400º F. Arrange pears in an even layer in a shallow 1 1/2-quart baking dish; sprinkle with crystallized ginger. For Topping: Combine the oatmeal, brown sugar, flour and ginger in the work bowl of a food processor. Add the butter and process in pulses until the mixture is crumbly. Sprinkle the topping mixture over pears. Bake until topping is lightly browned and crisp, 20 to 25 minutes. Serve with vanilla ice cream or frozen yogurt.

Servings: 6


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Cauliflower Ham Chowder

Today's recipe is...

Cauliflower Ham Chowder

2 cups sliced cauliflower, I have used the 16 to 18 oz. frozen cauliflower
1 13 oz. can chicken broth
1 10.5 oz. can cream of potato soup
2 tablespoons cornstarch
2 cups diced ham
1 cup light cream, I have used milk
1/4 cup water
1/8 teaspoon white pepper

In a large saucepan, cook cauliflower, covered in chicken broth, about 10 minutes. (Do not drain!) In mixing bowl, gradually stir cream into potato soup. Blend water, cornstarch and pepper. Stir into potato soup mixture. Pour over cauliflower. Stir and cook until thickened. Stir in ham. Simmer over low heat for 10 minutes. Garnish with parsley. Serves 5 or 6.


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Creamy Ranch Salad Dressing

Today's recipe is...

Creamy Ranch Salad Dressing

1 Cup Low-fat cottage cheese
2/3 Cup Low-fat plain yogurt
2 Green onions, chopped
1 Teaspoon Dijon mustard
1/2 Teaspoon Garlic powder
1/2 Teaspoon Dried basil
1/4 Teaspoon Dried oregano

In food processor or blender, process cottage cheese andyogurt until
smooth. Pour into bowl and stir in onions and seasonings.Cover and refrigerate for at least 30 min so flavours develop. Store
for up to one week. Stir before serving.Chill 30 min or longer

Makes 1 2/3 cups.

1 serving 3 tbsp, 1/2 Milk Choice (2%) 3 g carb, 5 g protein, 1 g
fat, 37 cal
Weight Watcher Points - 1 Point

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Pumpkin Chocolate Chip Cookies

Today's recipe is...

Pumpkin Chocolate Chip Cookies

3 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. salt
1 c. salad oil
3 c. sugar
3 eggs
2 c. pumpkin

Sift first 6 ingredients set aside. Blend oil and sugar. Add eggs, one at a time, to oil and sugar mixture. Beat well after each addition. Add pumpkin and mix well. Blend in dry ingredients ** Pour into greased and floured tube pan. Bake at 350 degrees for 1 hour. *Add one large bag of chocolate chips if desired.

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