Coffee Punch

2 quarts extra strong coffee
dash of salt
1 tsp almond extract
*Refrigerate above overnight.

1 cup sugar
1/2 gallon vanilla ice cream
2 pints 1/2 and 1/2
*To 1 quart of the coffee mixture, add HALF of each of the above (sugar, ice cream, half and half)

Top with cool whip and nutmeg.

Pumpkin-Chocolate Chip Loaf Cake

From Bon Appetit/November 2000, found on epicurious.com

1 3/4 cups unbleached all purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1 1/4 cup sugar
3 large eggs
1 cup canned pure pumpkin
1 tsp vanilla extract
1/3 cup whole milk
3/4 cup mini semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 350. Butter and flour 9X5X2 1/2 inch metal loaf pan.

Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually be in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.

Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. Can be made 2 days ahead. Wrap in plastic; store at room temperature. Makes 12 servings.

Brandy's Note: I greased and floured mini-muffin tins. I baked at 35o for 15 minutes. Makes perfect bite sized cupcake/muffins to dredge through some cool whip! It made about 5 1/2 dozen, I think.

Mandarin Orange Cake

Cake:
1 box yellow cake mix
4 eggs
3/4 cup oil
1 - 11oz can mandarin oranges

Mix cake mix, eggs, oil and juice from oranges and beat for 3 minutes. Add oranges and beat 1 more minute. Bake according to box directions for time and temperature.

Frosting:
1 - 12oz container cool whip
1 large can crushed pineapple, drained
1 small box instant vanilla pudding
Mix well with spoon and frost cooled cake.

Note: best if refrigerated overnight!

Creamy Hash Brown Casserole

Courtesy of Paula Deen

1/4 c. butter, plus more for dish
1 onion, chopped
1 (16oz) container sour cream
1 (10 1/2 oz) can cream of celery soup
1 (8oz) package shredded Cheddar and Monterey Jack cheese blend
1/2 tspn garlic powder
1 (30 oz.) package frozen shredded hash brown potatoes, thawed
1 tspn salt
1/2 tspn ground black pepper
2 cups crushed potato chips

Preheat oven to 350 degrees. Lightly butter a casserole dish. I used a spray.

In a small skillet, melt 1/4 c. of butter over medium heat. Add onion, and cook 3-4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour the mixture in prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, until hot and bubbly.

Sausage Casserole

1 pkg Bis-Kits
3 T. Mayo (divided)
1/3 C. milk
1 lb. sausage
1/2 C. chopped onion
1 egg
2 C. grated cheese, cheddar or jack
2 - 4 oz. cans diced green chile

Mix Bis-Kits, 1 T. mayo and milk to form a soft dough. Press into 9X9 pan.

Brown sausage and onion together, layer on top of dough.

Stir together 2 T. mayo, cheese, egg and green chiles. Layer on top of sausage.

Bake at 375 degrees for 25-28 minutes.

Doubles easily for a 9X13 pan.

Cheater's Beef Burgundy

1 1/2 lbs stew meat
1 cup red wine
1 can cream of mushroom soup
1 packet onion soup mix
1 bag of fresh mushrooms (optional)

Stir everything together in a dutch oven or covered baking dish. Bake about 3 hours at 350 degrees.

Serve over rice, noodles, or mashed potatoes.

Sweet and Sour Chicken

I got this recipe off of the Food Network, courtesy of Cathy Lowe. It's pretty easy and yummy.

2 Tbsp vegetable oil
2 boneless chicken breasts, sliced into strips (I cubed mine)
salt and pepper
1/2 cup chopped red pepper
1/2 cup chopped green pepper
4 tsp cornstarch mixed with 4 tsp water
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 Tbsp light brown sugar
3 Tbsp rice wine vinegar
1/4 cup chicken stock

In a large non-stick skillet, heat oil over medium high heat. Season chicken and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken and cook for 5 minutes. Serve over rice.

Green Chile Soup

Slow cooker recipe from Southern Living's Easy Weeknight Favorites:

1.5 lbs chicken breast cut into 1 inch cubes
3 (4.5 oz) cans chopped green chiles, undrained
1 (15 oz) can pinto beans, undrained
1 (14.5 oz) can stewed tomatoes undrained
2 cups water
1 tsp salt
1/4 tsp ground cumin
1/4 tsp dried oregano
1 large onion chopped
1 clove garlic crushed

Toppings: sour cream, cheddar cheese, avocado, sliced green onions

Place first 10 ingredients in a slow cooker. Cover and cook on HIGH 4-6 hours or on LOW 8 hours. Serve soup with desired toppings.

Matt added fresh cilantro while cooking.

I'm guessing a serving is approx 3 points (before added toppings) depending on how much chicken is in your bowl.

Healthy Pumpkin Soup

Grilled halibut w/ Peach and Pepper Salsa

Salsa:
2 1/2 c coarsely chopped peeled yellow peaches (about 1 1/4 lbs)
1 1/3 c chopped red bell pepper
1/2 c thinly sliced green onions
1/2 c chopped fresh arugula (I used spinach)
1/3 c fresh lemon juice (about 2 lemons)
2 T chopped fresh oregano
1/4 t salt
1 habanero pepper, seeded and mined (I omitted this)
1 garlic clove minced

Fish:
2 T fresh lemon juice
2 T olive oil
1 t paprika
2 garlic cloves, minced
6 (6-oz) skinless halibut fillets
1/2 t salt
1/2 t pepper
Cooking spray

1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
2. Prepare grill to medium-high heat.
3. To prepare fish, combine 2 juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 t salt and black pepper. Place fish on a grill rack coated w/ cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa. Yield; 6 servings (serving size 1 fillet and about 2/3c salsa).
Cal 267; Fat8.6g Fiber 2.3g

Linguine w/ Spicy Shrimp

By Cooking Light

8 oz uncooked linguine
2 T butter
1/2 c finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1 lb peeled & deveined medium shrimp
1 1/2 t Cajun seasoning
1/2 t ground red pepper
1/8 t salt
1/2 c half-and-half
1/2 c chopped fresh flat-leaf parsley

1. Cook pasta according to package directions, omitting salt & fat. Drain. Place pasta in a large bowl; keep warm.
2. Melt butter in a large skillet over medium-high heat. Add onion; saute 3 minutes, stirring occasionally. Add garlic and tomatoes; saute 2 minutes, stirring constantly. Sprinkle shrimp w/ Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; saute 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle w/ parsley. Yield: 4 servings (serving size; 1 1/4 cups).
Cal 436; Fat 12.1g; Fiber 2.7g

Bacon & Wild Mushroom Risotto w/ Baby Spinach

By Cooking Light

4 c Chicken Stock
6 bacon slices, chopped
1 c chopped shallots
1 T extra-virgin olive oil
1 t chopped fresh thyme
4 garlic cloves, minced
4 oz cremini mushrooms, sliced
4 oz shiitake mushrooms, stemmed & sliced
4 oz oyster mushrooms, sliced
(I just used a bag of mushrooms)
1 c uncooked medium-grain rice
1/2 c dry sherry
4 c baby spinach
1/2 c (2 oz) grated fresh Asiago cheese
1/2 t salt
1/4 t pepper

1. Bring chicken stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionallly. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in rice; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total.) Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle w/ bacon. Yield: 5 servings (serving size: about 1 1/4 cups risotto and about 1 T bacon).
Cal 405; Fat 19.1g; Fiber 3.5g

Easy Chicken Fajita Soup

From allrecipes.com.

2 Tbsp vegetable oil
1 pound skinless, boneless chicken cut into strips
1 packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 can fire roasted diced tomatoes
1 can seasoned black beans
1 can chicken broth
1 dash hot sauce (I didn't do this)
salt and pepper to taste

1. Heat oil in large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

Very easy, and very WW friendly!

TEST

We seem to have lost a lot of posts... trying to figure out what's up. Seeing if this posts with the correct date or at all. -Jen