Holiday RECIPES???
NOT WLS FRIENDLY BUT NICE FOR THE FAMILY! Easy too.
Almond Toffee Bark
Almond Toffee Bark
Ingredients
- 4 cups sliced California Almonds, roasted*
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 1/3 cup water
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 pound fine-quality bittersweet chocolate
- 1/2 pound fine-quality semi-sweet chocolate
- 3 ounces milk chocolate or white chocolate (optional)
Breakfast Casserole (great for Christmas morning)
Ingredients
- 6 eggs
- 1 cup half and half
- 2 tablespoons green onions, chopped
- Salt and pepper
- Butter to grease pan
- 6 slices of Texas toast (thick cut, crusty white bread)
- 1 pound spicy sausage, cooked and drained of fat
- 1 cup grated Cheddar cheese
Directions
In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.
Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.
CROCKPOT CUBE STEAK
4-5 Cube Steaks
1 can Cream of Mushroom soup (you can use Fat Free too)
1/2 Large Onion sliced into ringlets
Cracked Black Pepper to taste
1/4 cup or less of H2O
Put H2O in bottom of crock pot.
Layer steaks with pepper, onion & soup, alternating until your last layer will end with the pepper, onion & soup on top.
Cook on LOW for 6 hours.
When done, you may take the soup & moisture/meat drippings and cook it on the stove, thickening it until it's gravy.
Note: I usually cook double this amount of meat, so I use a Large can of soup and an entire Large Onion. I also don't use salt in the recipe B/c of the sodium from the soup.
4-5 Cube Steaks
1 can Cream of Mushroom soup (you can use Fat Free too)
1/2 Large Onion sliced into ringlets
Cracked Black Pepper to taste
1/4 cup or less of H2O
Put H2O in bottom of crock pot.
Layer steaks with pepper, onion & soup, alternating until your last layer will end with the pepper, onion & soup on top.
Cook on LOW for 6 hours.
When done, you may take the soup & moisture/meat drippings and cook it on the stove, thickening it until it's gravy.
Note: I usually cook double this amount of meat, so I use a Large can of soup and an entire Large Onion. I also don't use salt in the recipe B/c of the sodium from the soup.
Shrimp Dip
2 (8 ounce) packages cream cheese
1 (8 ounce) jar ****tail sauce
1/2 pound shrimp, peeled and deveined
1 lemon
1 (16 ounce) package buttery round crackers
Place cream cheese in center of serving platter.
Mix together ****tail sauce and shrimp. Pour mixture over cream cheese.
Slice lemon in half; squeeze one half over ****tail sauce. Slice other half into wedges for garnish.
Place crackers and lemon wedges around edge of plate and serve.
Chicken Ball
2 cans of chicken, drained and insed
1 package of Hidden Valley Ranch mix
1 8 ounce package cream cheese
Drain and rinse chicken. Mix all the ingredients together with a mixer. I add a little mayo for moisture . You could use Neufachtel cheese ( it is creamier than regular crem cheese) Roll in nuts if desired. I use walnuts but pecans or almonds work too.
This is full of protein and tastes yummy!!
DEVILED EGGS
1 dozen large eggs hard boiled, cooled and peeled
2 tablespoons of fat free or light mayonaisse
1 tablespoon Yellow mustard
2 tablespoons of Ranch dressing
2 tablespoons of Pickle relish
Pinch of Garlic powder
Pinch of Onion powder
Pinch of Black Pepper
Slice the boiled and peeled eggs in half. Remove the yolk or yellow of the eggs placing them in a bowl. After all of the eggs have been halved and yolks removed, mash and mix the yolks until they are fine and as smooth as possible. To this add the mayonnaise, mustard, ranch dressing, relish, garlic powder and onion powder. Mix by hand or with a blender, all these ingredients until smooth and creamy.
With a teaspoon drop enough mixture into the center of the egg white halves to make it look full and rounded (not flat). For an added touch, shake a little paprika over each egg. Place them in a covered dish and place in refrigerator until ready to serve or eat.
Peanut Butter Balls
1 cup peanut butter
1 egg
1 cup Splenda
*Mix together and form balls or press to form cookies. Bake at 350 for about 12 minutes. *May add SF choc chips to mixture or broken bits of SF Russell Stover’s Toffee Squares!
ALMOST PIZZA by Donya
1 LB GROUND ROUND (I USE 1.5 LB) **Lindy Likes Ground Turkey**
1 EGG
1 TSP ITALIAN SEASONING (I LEAVE THIS OUT-DIDN'T HAVE)*Lindy used Garlic Salt*
1 JAR PIZZA SAUCE
FAVORITE TOPPINGS AS DESIRED
MOZZARELLA CHEESE (I USE KRAFT PIZZA CHEESE BLEND)
Mix first 3 ingredients and press into bottom of cookie sheet. Bake at 350 degrees for about 20 minutes or until done. Turn oven to broil and brown to your liking-this is your crust. (watch carefully-it only takes a couple minutes!)
Remove from oven and drain any grease that may have cooked out.
Cover with pizza sauce, your favorite toppings; put cheese on last. Return to oven and bake until cheese is melted. (if oven is still on broil, watch carefully! it only takes 2-3 minutes!)
Oh and ELLE!! Your SF Peach Cobbler!!!
Elle’s SF Peach Cobbler
The peach cobbler is no sugar added. I used no sugar added peaches sweetened with splenda( I get these at Walmart) I used the large can, 1 c. S.R. flour, 1 c. splenda, 1 c. skim milk and 1 stick of I can't believe it's not butter. Melt the butter in a deep casserole in oven. Mix milk, splenda and flour and pour on top of melted butter and pour can of peaches on top of all of that , juice and all. Sprinkle top with cinnamon and bake at 350 for 1 hour. It's so easy and tasty too.
Flax Peanut Butter Cookies
1 ¼ cup Peanut Butter
1 cup Splenda
1 egg
3-4 Tbsp. Ground Flax Seeds
*Mix together peanut butter, Splenda and egg. Then add flax seeds and mix well. Roll into small balls. If you flatten & criss cross, they WON’T hold together due to the Splenda. Bake at 350 F for 13-15 minutes.
Gisela's Famous Caramel Apple Salad....very quick, very easy and yummy to the tummy
2 small apples (I usually use 1 granny smith and 1 red delicious)
1 small box (1oz) SF FF Butterscotch pudding
1 (8oz) tub of coolwhip softened
1 can (any size you want) of crushed pineapple (my store only has 2 sizes, I usually get the smaller one, but I don't have one on hand to tell you exact size)
Dump pineapple in bowl, including juice. Finely chop apples and add to pineapple, tossing immediately to coat in pineapple juice (this keeps apples from turning brown). Add packet of SF FF Butterscotch pudding; stir until dissolved. Fold in coolwhip and refrigerate at least 2 hours or overnight. (Best overnight. Gives flavors time to mix) Stir before serving. You can sprinkle chopped walnuts or pecans or even peanuts on top before serving. Adds some extra flavor and protein. But I love it without the nuts.
Gooey Mexican Caserole
lots of protien
Ingredients For Cheese Topping:
1.5 cups shredded cheddar cheese
1.5 cups shredded mozzarella cheese
2 4 oz cans diced green chilies
1 2.25 oz can sliced black olives drained
1 small onion diced
1/2 cup mayonnaise
Main Dish Ingredients:
1.5 lbs of hamburger meat
6 beaten eggs
How to Prepare Cheese Topping: Put all ingredients into a large bowl and mix, set aside.
How to Prepare:
Cook hamburger and drain, add beaten eggs to hamburger till cooked. Spray a 8X8 glass pan, pour in hamburger/egg mixture then place the sauce mixture on top evenly.
Bake at 350 for about 20 minutes or until cheese is melted. Top with sour cream and hot sauce if you wish.
Low Carb Sausage Balls (Randall Culpepper)
They freeze really well. You can mix in TVP (texturized vegetable protein) and flax for some extra protein too.
2 lbs bulk pork sausage
1 lb ground beef
3 eggs
2 tablespoons dried onion flakes
1/2 teaspoon black pepper
1/2 lb sharp cheddar cheese,
Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer). Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan. Bake at 375°F for about 25 minutes. Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.
Man, I just realized I can go on and on
YUMMY!!! Sounds so good can't wait to try them all.. now I've tried some of these last year at the April get together..
And of course..
Happy Girl's Cornbread Salad! A must try!
Happy Girl’s Cornbread Salad
1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained
Prepare corn bread according to package directions. Cool, crumble, and set aside.
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Whisk together the dressing mix, sour cream, and mayonnaise.
Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
2 (8 ounce) packages cream cheese
1 (8 ounce) jar ****tail sauce
1/2 pound shrimp, peeled and deveined
1 lemon
1 (16 ounce) package buttery round crackers
Place cream cheese in center of serving platter.
Mix together ****tail sauce and shrimp. Pour mixture over cream cheese.
Slice lemon in half; squeeze one half over ****tail sauce. Slice other half into wedges for garnish.
Place crackers and lemon wedges around edge of plate and serve.
Chicken Ball
2 cans of chicken, drained and insed
1 package of Hidden Valley Ranch mix
1 8 ounce package cream cheese
Drain and rinse chicken. Mix all the ingredients together with a mixer. I add a little mayo for moisture . You could use Neufachtel cheese ( it is creamier than regular crem cheese) Roll in nuts if desired. I use walnuts but pecans or almonds work too.
This is full of protein and tastes yummy!!
DEVILED EGGS
1 dozen large eggs hard boiled, cooled and peeled
2 tablespoons of fat free or light mayonaisse
1 tablespoon Yellow mustard
2 tablespoons of Ranch dressing
2 tablespoons of Pickle relish
Pinch of Garlic powder
Pinch of Onion powder
Pinch of Black Pepper
Slice the boiled and peeled eggs in half. Remove the yolk or yellow of the eggs placing them in a bowl. After all of the eggs have been halved and yolks removed, mash and mix the yolks until they are fine and as smooth as possible. To this add the mayonnaise, mustard, ranch dressing, relish, garlic powder and onion powder. Mix by hand or with a blender, all these ingredients until smooth and creamy.
With a teaspoon drop enough mixture into the center of the egg white halves to make it look full and rounded (not flat). For an added touch, shake a little paprika over each egg. Place them in a covered dish and place in refrigerator until ready to serve or eat.
Peanut Butter Balls
1 cup peanut butter
1 egg
1 cup Splenda
*Mix together and form balls or press to form cookies. Bake at 350 for about 12 minutes. *May add SF choc chips to mixture or broken bits of SF Russell Stover’s Toffee Squares!
ALMOST PIZZA by Donya
1 LB GROUND ROUND (I USE 1.5 LB) **Lindy Likes Ground Turkey**
1 EGG
1 TSP ITALIAN SEASONING (I LEAVE THIS OUT-DIDN'T HAVE)*Lindy used Garlic Salt*
1 JAR PIZZA SAUCE
FAVORITE TOPPINGS AS DESIRED
MOZZARELLA CHEESE (I USE KRAFT PIZZA CHEESE BLEND)
Mix first 3 ingredients and press into bottom of cookie sheet. Bake at 350 degrees for about 20 minutes or until done. Turn oven to broil and brown to your liking-this is your crust. (watch carefully-it only takes a couple minutes!)
Remove from oven and drain any grease that may have cooked out.
Cover with pizza sauce, your favorite toppings; put cheese on last. Return to oven and bake until cheese is melted. (if oven is still on broil, watch carefully! it only takes 2-3 minutes!)
Oh and ELLE!! Your SF Peach Cobbler!!!
Elle’s SF Peach Cobbler
The peach cobbler is no sugar added. I used no sugar added peaches sweetened with splenda( I get these at Walmart) I used the large can, 1 c. S.R. flour, 1 c. splenda, 1 c. skim milk and 1 stick of I can't believe it's not butter. Melt the butter in a deep casserole in oven. Mix milk, splenda and flour and pour on top of melted butter and pour can of peaches on top of all of that , juice and all. Sprinkle top with cinnamon and bake at 350 for 1 hour. It's so easy and tasty too.
Flax Peanut Butter Cookies
1 ¼ cup Peanut Butter
1 cup Splenda
1 egg
3-4 Tbsp. Ground Flax Seeds
*Mix together peanut butter, Splenda and egg. Then add flax seeds and mix well. Roll into small balls. If you flatten & criss cross, they WON’T hold together due to the Splenda. Bake at 350 F for 13-15 minutes.
Gisela's Famous Caramel Apple Salad....very quick, very easy and yummy to the tummy
2 small apples (I usually use 1 granny smith and 1 red delicious)
1 small box (1oz) SF FF Butterscotch pudding
1 (8oz) tub of coolwhip softened
1 can (any size you want) of crushed pineapple (my store only has 2 sizes, I usually get the smaller one, but I don't have one on hand to tell you exact size)
Dump pineapple in bowl, including juice. Finely chop apples and add to pineapple, tossing immediately to coat in pineapple juice (this keeps apples from turning brown). Add packet of SF FF Butterscotch pudding; stir until dissolved. Fold in coolwhip and refrigerate at least 2 hours or overnight. (Best overnight. Gives flavors time to mix) Stir before serving. You can sprinkle chopped walnuts or pecans or even peanuts on top before serving. Adds some extra flavor and protein. But I love it without the nuts.
Gooey Mexican Caserole
lots of protien
Ingredients For Cheese Topping:
1.5 cups shredded cheddar cheese
1.5 cups shredded mozzarella cheese
2 4 oz cans diced green chilies
1 2.25 oz can sliced black olives drained
1 small onion diced
1/2 cup mayonnaise
Main Dish Ingredients:
1.5 lbs of hamburger meat
6 beaten eggs
How to Prepare Cheese Topping: Put all ingredients into a large bowl and mix, set aside.
How to Prepare:
Cook hamburger and drain, add beaten eggs to hamburger till cooked. Spray a 8X8 glass pan, pour in hamburger/egg mixture then place the sauce mixture on top evenly.
Bake at 350 for about 20 minutes or until cheese is melted. Top with sour cream and hot sauce if you wish.
Low Carb Sausage Balls (Randall Culpepper)
They freeze really well. You can mix in TVP (texturized vegetable protein) and flax for some extra protein too.
2 lbs bulk pork sausage
1 lb ground beef
3 eggs
2 tablespoons dried onion flakes
1/2 teaspoon black pepper
1/2 lb sharp cheddar cheese,
Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer). Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan. Bake at 375°F for about 25 minutes. Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.
Man, I just realized I can go on and on
YUMMY!!! Sounds so good can't wait to try them all.. now I've tried some of these last year at the April get together..
And of course..
Happy Girl's Cornbread Salad! A must try!
Happy Girl’s Cornbread Salad
1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained
Prepare corn bread according to package directions. Cool, crumble, and set aside.
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Whisk together the dressing mix, sour cream, and mayonnaise.
Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
(deactivated member)
on 12/9/09 11:28 pm
on 12/9/09 11:28 pm
I love Hungry Girl's recupes - www.hungry-girl.com she reworks so many recipes and has the nutritional info on each one. I'm hoping to get a few of her cookbooks for Christmas.
Noel
Noel
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