1 pack cream cheese (16 ounces)
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp vanilla
Toffee bits
Granny smith apples, sliced
Thursday, June 23, 2011
Tuesday, January 18, 2011
Chicken Enchiladas
Nonstick cooking spray
1 T olive oil
2 boneless, skinless chicken breasts, cubed (about 3/4lbs)
1/2 t garlic powder
1/4 t pepper
? some onion powder (we added a few things)
? some chili powder
? some chives
1/2 cup sweet potato puree or carrot puree
1/4 cup fat-free sour cream
1 cup shredded, reduced-fat (2%) cheddar shccese, divided
6 (9inch) whole-grain or whole-wheat flour tortillas
1/2 cup spinach puree
1/2 cup mild tomato salsa
1. Preheat the oven to 350. Coat a 9 x 12 inch baking dish w/ cooking spray. Warm the oil in a large skillet over medium-high heat. Sprinkle the chicken w/ garlic powder and pepper. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center. Off the heat, mix the sweet potato or carrot puree, sour cream, onion powder, chili powder, chives, and half the cheese into the skillet.
2. Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish. Dot the tops of the enchiladas with spinach puree. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese. Cover the dish w/ aluminum foil and bake until the cheese melts and the filling is hot, 35 to 40 minutes.
Yields 6 servings - 8 pts per serving
1 T olive oil
2 boneless, skinless chicken breasts, cubed (about 3/4lbs)
1/2 t garlic powder
1/4 t pepper
? some onion powder (we added a few things)
? some chili powder
? some chives
1/2 cup sweet potato puree or carrot puree
1/4 cup fat-free sour cream
1 cup shredded, reduced-fat (2%) cheddar shccese, divided
6 (9inch) whole-grain or whole-wheat flour tortillas
1/2 cup spinach puree
1/2 cup mild tomato salsa
1. Preheat the oven to 350. Coat a 9 x 12 inch baking dish w/ cooking spray. Warm the oil in a large skillet over medium-high heat. Sprinkle the chicken w/ garlic powder and pepper. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center. Off the heat, mix the sweet potato or carrot puree, sour cream, onion powder, chili powder, chives, and half the cheese into the skillet.
2. Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish. Dot the tops of the enchiladas with spinach puree. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese. Cover the dish w/ aluminum foil and bake until the cheese melts and the filling is hot, 35 to 40 minutes.
Yields 6 servings - 8 pts per serving
Tex-Mex Shrimp Stew
4 t olive oil
1 onion, diced
2 garlic cloves, minced
1 green bell pepper, diced
1 (141/2 oz) can diced tomatoes w/ green chiles
1 (10 oz) box frozen corn kernels
1/4 t salt
1/8 t cinnamon
1 pound medium shrimp, peeled and deveined
2 T chopped fresh cilantro
4 lime wedges
1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring frequently, until golden, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 2 minutes.
2. Add the tomatoes, corn, salt, and cinnamon and bring to a boil. Stir in the shrimp; return to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, about 4 minutes. Sprinkle with the cilantro and serve with the lime wedges.
Serving about 1 1/3 cup is 6 points.
1 onion, diced
2 garlic cloves, minced
1 green bell pepper, diced
1 (141/2 oz) can diced tomatoes w/ green chiles
1 (10 oz) box frozen corn kernels
1/4 t salt
1/8 t cinnamon
1 pound medium shrimp, peeled and deveined
2 T chopped fresh cilantro
4 lime wedges
1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring frequently, until golden, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 2 minutes.
2. Add the tomatoes, corn, salt, and cinnamon and bring to a boil. Stir in the shrimp; return to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, about 4 minutes. Sprinkle with the cilantro and serve with the lime wedges.
Serving about 1 1/3 cup is 6 points.
Thursday, October 21, 2010
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.
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.
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!
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.
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.
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