Tuesday, December 27, 2011

Cream Cheese Sausage Balls

1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400.

Mix all ingredients until well combined using dough hook attachment on your mixer. Roll into 1 inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add additional baking time.

Thursday, November 24, 2011

Thanksgiving Dinner

1. Southern Cornbread Dressing

4 cups crumbled cornbread
2 cups dry bread
3 1/2 cups chicken stock
3 eggs
1 cup milk
2 tsp salt
1/2 black pepper
1 cup chopped celery
1 cup chopped onion
1 tsp sage

Mixx cornbread and dry bread with the stock. Beat eggs slightly, add milk, salt, and pepper. Add to bread mixture. Then add celery, onion, and sage. Mix well. Bake in well greased pan at 375 for 30 to 40 minutes.

3. Green Bean Casserole
1 10 3/4 oz can Cream of Mushroom Soup
3/4 cup milk
1/8 tsp black pepper
2 9 oz bags frozen green beans, thawed
1 1/3 cup French Fried onions

Mix soup, milk, and pepper in a baking dish. Stir in beans and 2/3 cup French Fried onions. Bake at 350 for 30 minutes or until hot.
Top with remaining 2/3 cup of onions. Bake for 5 minutes or until golden.

4. Sweet Potato Casserole
2 1/2 lbs sweet potatoes, cut into 1 inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 tsp salt
1/2 tsp vanilla extract
2 cups mini marshmallows

Preheat oven to 375.
Place sweet potatoes in a pot and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain. Rinse under cold water and peelings will come right off.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Place mixture into an even layer in an 11 x 7 inch baking dish coated with cooking spray. Top with marshmallows. Bake for 25 minutes or until golden.

6. Chocolate Pecan Pie
1 9 inch deep dish unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tbs butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tbs Jack Daniels
3 oz semisweet chocolate
Preheat oven to 375. Cover bottom of pie crust with pecans. In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, Jack, and chocolate. Stir until all ingredients are combined. Pour mixture into pie shell over pecans and place on a heavy duty cookie sheet. Bake for 10 minutes. Lower temperature to 350 and bake for additional 25 minutes or until pie is set. Remove from oven. Let cool on rack.

Sunday, October 30, 2011

Low Fat Moist Chocolate Cupcakes with Chocolate Glaze

Recipe is from Skinnytaste.com

Here are the ingredients you'll need for the cupcakes:
18.25 oz Chocolate fudge cake mix
1 cup canned pumpkin
1.4 oz box of instant Chocolate pudding (sugar free, fat free)
1 1/3 cups water
And for the chocolate glaze:
1 tbsp cocoa
1/2 cup powdered sugar
1/2-1 tbsp fat free milk
1/4 tsp vanilla extract
pinch of salt
For cupcakes:
Mix water and pumpkin until blended. Add pudding mix. Combine. Add cake mix and blend for 2 minutes. Fill cupcake liners 2/3 full and bake at 350 for about 25 minutes.
For glaze:
Combine dry ingredients, then add vanilla and milk. Blend until mixed thoroughly. Place in baggie with corner cut to pipe onto cupcakes. Top with sprinkles, if desired.
(3 WW pts + with glaze, 2 WW pts + without glaze)

You guys, they are absolutely delicious! They taste so chocolately and rich! You'll love them!

Sunday, October 9, 2011

Weekly Meal Plan

I really haven't made a meal plan in a while! I'm trying to get in a better groove of cooking, so here's the plan for the week.

Sunday-Taco Cornbread Casserole

Monday-Poppyseed Chicken with brown rice

Tuesday-Leftovers or Frozen dinner

Wednesday- Skinny Tuna Noodle Casserole (recipe to come!)

Thursday- Leftovers or Frozen dinner

Friday- Out to eat!

Saturday- Homemade pizza with artichokes, olives, onion, turkey pepperoni, and mushrooms and salad

Taco Cornbread Casserole

I discovered this recipe on Pinterest and it is fabulous!! It will definitely be a new staple in our house!
1 pkg (8.5 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup light sour cream
1 cup Mexican blend 2% cheese
1/2 cup chopped onion
1 can Rotel
1 cup shredded lettuce
1 can black olives

In a large bowl, combine corn bread mix, egg, and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Layer black olives on top of meat, then onion, then sour cream, and 3/4 cup cheese. Bake for additional 20-25 minutes or until cheese is melted. Sprinkle with Rotel, lettuce, and remaining cheese.

It's pretty, too!


1 serving= about 12 WW points +

Sunday, September 25, 2011

Shrimp Francesca

1 pound uncooked large shrimp, peeled and deveined
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
1/2 cup Italian seasoned bread crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese

  1. Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish.
  2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
  3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. 
 Serve with angel hair pasta, rice, or side dish of your choice!

Tuesday, August 9, 2011

Pink Lemonade Confetti Cupcakes

This delish recipe came from Skinny Taste.
You will need:
18.25 oz box confetti cake mix
2 1/2 tsp powdered sugar-free pink lemonade mix
1 cup water
1 tbsp vegetable oil
1/4 cup unsweetened applesauce
lemon zest from half of a lemon
2 drops pink food coloring (optional)
confetti sprinkles (optional)

Preheat oven to 350.  Line cupcake tins with 24 paper liners.

Stir together the water and pink lemonade powder.  Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined. 

Pour the batter into the prepared cupcake pans.  Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Cool completely on wire racks before serving.
I like them best when they are cold! So, I suggest, popping them in the fridge before eating them!
1 cupcake has 3 WW pts+

Chicken Artichoke Pasta

Whole Wheat Penne
Chicken Breasts 
Canned Artichokes (reserve some liquid from the can)
Light Butter
Herb and Garlic Marinade
Light Sour Cream
Salt & Pepper 

Cook pasta according to directions.

Add Herb and Garlic marinade to skillet, add chicken and turn to medium heat. Add salt and pepper and garlic to taste. Cook until chicken is done. 

Remove chicken from pan, add mushrooms and artichokes to pan. Also, add some liquid from the artichoke can. Cook until mushrooms and artichokes are tender. Set aside.

When pasta is finished add butter, sour cream, and parmesan to taste. Mix with pasta until melted. 

Add mushroom and artichoke mixture to pasta. Top with chicken and sprinkle with Parmesan cheese.

Wednesday, July 27, 2011

Poppy Seed Ham Sandwiches

These are perfect for a party!
24 rolls (I used two different kinds)
24 pieces honey ham (I used one package)
24 small slices Swiss cheese (I used one package of 2% Swiss)
1/3 cup mayonnaise (I omitted)
1/3 cup miracle whip (I omitted)

Poppy Seed Sauce
1 tbsp poppyseeds
1 1/2 tbsp yellow mustard
1 stick butter, melted
1 tbsp minced onion (I used onion powder instead, just a sprinkle)
1/2 tsp Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Fruit Salsa with Cinnamon Sugar Pita Chips

 This is SOOO delicious! Definitely worth trying!

Fruit Salsa
 2 kiwis, peeled and diced
3 types of apples (I used Granny Smith, Red Delicious, and Pink Lady) - peeled, cored and diced
8 ounces raspberries
1 carton of blackberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 

Cinnamon Sugar Pita Chips
(Tip: If your grocery store sells Stacy's Cinnamon Sugar Pita chips, just buy those! Mine doesn't, so I made my own! :) They were good, though!)
Plain Pita Chips
Cinnamon (to taste)
Sugar (to taste)
1 tbsp melted butter

Heat oven to 350. Place chips in a single layer on baking sheet. Drizzle with melted butter. Sprinkle with cinnamon and sugar. Bake for 5-7 minutes. Let cool before serving.

Chocolate Oatmeal No Bake Cookies

1/2 cup butter
2 cups sugar
1/2 cup milk
4 tbsp cocoa
1/2 cup peanut butter
3-3 1/2 cups oats (I used old fashioned, which I worried would not work, but they did! So, either old fashioned or quick oats.)
2 tsp Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil and boil for 1 minute. Stir in the next 3 ingredients and drop spoonfuls onto wax or foil paper. Let cool until set.

Tuesday, July 19, 2011

Monster Cookies

These just might be my new favorite cookie! They are ridiculously good!
You will need:
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 1/2 cups peanut butter
4 1/2 cups oats (quick cooking or old-fashioned)
1 cup semi-sweet chocolate chips
1 cup M&M’s chocolate candies

Preheat oven to 350 degrees.  Beat together butter and sugars.  Add eggs, vanilla extract, and baking soda, and mix well.  Mix in peanut butter until well-blended.  Add oats and stir until combined.  Mix in chocolate chips and M&M’s.

Drop cookies by ice cream scoopful to make monster-sized cookies about 2 inches apart on an ungreased baking sheet.
Bake in preheated 350 degree oven for 15 to 20 minutes.  Let cookies cool on baking sheets before moving to wire racks.  Store in an airtight container.
I got about 27 monster-sized cookies out of this batch!
These would be fun for Halloween or any holiday, really. You could use different colored m & m's to match your theme. For example, red and green for Christmas, pink for Valentine's, etc.

Tuesday, July 12, 2011

Cream Cheese Lemon Bars

1 box lemon cake mix
1/3 cup butter or margarine-softened
1 egg
8 oz cream cheese-softened
1 cup powdered sugar
1/2 lemon-grated
2 tbs lemon juice or 1/2 squeezed lemon
2 eggs
1 tsp vanilla

In a mixing bowl, blend dry cake mix, butter, and 1 egg.
Press into a 9 x 13 pan, ungreased.

Beat the cream cheese until smooth.
Gradually blend in the powdered sugar.
Stir in lemon peel and lemon juice until smooth.
Reserve 1/2 cup of this mixture and refrigerate it for later use.
Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
Spread over the cake mixture.
Bake at 350° until set, approximately 25 to 30 minutes.
Cool completely.
Spread the reserved cream cheese mixture onto the bars.
Refrigerate until firm; then cut into squares and serve.
 These were SOOOOO good! You have to try them.

Tuesday, June 14, 2011

Turkey Sloppy Joes

 You will need:
1 lb Extra Lean Ground Turkey
1/4 cup Diced Onion
3/4 cups Ketchup
1/2 cup Water
Worcestershire Sauce, to taste
3 Tbs Brown Sugar
1 tsp minced garlic
1/4 tsp Prepared Mustard
1/8 tsp Red Pepper Flakes
1/4 tsp Ground Black Pepper
4 Buns or Sandwich Thins
Cook ground turkey and onions over medium heat, until meat is no longer pink. Meanwhile, in a small bowl, combine next 8 ingredients. Pour over turkey and stir to combine. Simmer on low for 30 minutes, stirring occasionally. Serve on buns or sandwich thins.
For the ingredients I used, one Sloppy Joe was 7 WW points +.

Small Batch (6 Cookies) of Oatmeal Chocolate Chip Cookies

This is perfect when you just need a few cookies and don't want to make a huge batch. For me, it made 6 regular sized cookies or 12 mini cookies. 

2 Tbsp. plus 2 Tsp. room-temperature, unsalted butter
2 Tbsp. brown sugar
2 Tbsp. granulated sugar
1 Tbsp. beaten egg
1/2 tsp. good vanilla
1/3 cup flour
1/8 tsp. baking soda
1/8 tsp. baking powder
1/8 tsp. salt
1/3 cup semi-sweet chocolate chips
1/4 cup rolled oats
Preheat oven to 350°.

Cream the butter and sugars together in a medium bowl with a wooden spoon.  Mix in the egg and vanilla and beat well. 

In a separate bowl, stir together flour, salt, baking powder and baking soda.

Stir the dry ingredients into the butter/sugar/egg mixture until well-blended and then stir in the chocolate chips and oats.  The dough will be stiff.  Divide batter into 6 balls of dough and place onto a cookie sheet that has been lined with parchment paper.   These cookies don't spread much, so you might want to flatten the mounds slightly with your fingers before baking.

Bake for 8-12 minutes.  Be careful not to over-bake the cookies for best results.

Sunday, June 12, 2011

Won-sagna (Mini Lasagna Cups)

First I have to give credit to here for the recipe. I just tweaked it.

I also have to give credit to my awesome hubby who called them won-sagna! ;)
 You will need:
1/2 lb Extra Lean Ground Turkey
1/4 cup diced onion (I used frozen onions.)
24 Won Ton wraps
Cooking Spray
Low Fat Cottage Cheese
Salt and Pepper
1 jar Tomato Sauce (I used Classico Tomato & Basil.)
Shredded Cheese (I used WW Mexican Style Blend.)

Preheat oven to 375. 

Brown turkey and diced onions in skillet on medium until done. Add tomato sauce to skillet and let simmer on low. 

Combine cottage cheese, salt and pepper in a bowl.

Spray muffin tin with cooking spray.
 Place 1 won ton wrapper in each cup.
 Put one spoonful of cottage cheese on top of each won ton wrap.
 Then, add a spoonful of tomato sauce and meat mixture. Sprinkle shredded cheese on top of that. Add another won ton wrapper.
 Repeat layering process. Cottage cheese, tomato sauce, and shredded cheese.
 Bake for 10-15 minutes. Let sit in pan for a few minutes before serving.
 These are SOOOOO good.
For 4 cups, it is 12 WW points +.