anne gets skinny

2011-01-22T13:16:00.000-08:00

Asian Turkey Meatballs With Lime Sesame Dipping Sauce
Gina's Weight Watcher Recipes

Servings: 4 • Size: 3 meatballs • Old Points: 6 pts • Points+: 7 pts
Calories: 229.1 • Fat: 11.1 g • Carbs: 8.5 g • Protein: 24.3 g

1/4 cup panko crumbs
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

Dipping Sauce

4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion

Preheat oven to 500°F.

Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.
For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.

Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won't use all the dipping sauce.

Makes 12 meatballs.

Smokey Cheese Ball

2008-05-20T13:51:00.000-07:00

INGREDIENTS
2 8-ounce packages cream cheese
2 cups shredded smoked cheese (cheddar, Swiss, or Gouda)
1/2 cup margarine or butter
2 tablespoons milk
2 teaspoons steak sauce
1 cup finely chopped pecans or walnuts, toasted
Assorted crackers
DIRECTIONS
1. Combine cheeses and margarine or butter in a medium mixing bowl; bring to room temperature. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours.
Shape mixture into a ball. Roll in nuts. To travel to a picnic or pot-luck, cover and transport in an insulated cooler with ice packs. Serve with crackers. Makes 3-1/2 cups (56, 1-tablespoon servings).

Mini Puffs with Goat Cheese and Herbs

2008-05-20T13:26:00.000-07:00

INGREDIENTS
1/4 cup water
1/4 cup milk
1/4 cup butter, cut up
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup all-purpose flour
3 eggs
1/2 of an 8-ounce container cream cheese with chive and onion
3 ounces soft goat cheese (chevre)
2 tablespoons milk
1 tablespoon snipped fresh parsley
2 teaspoons snipped fresh dill or basil
1/8 teaspoon freshly ground black pepper

DIRECTIONS
1. Preheat oven to 375F. Grease a baking sheet; set aside. For pastry, in a medium saucepan, combine the water, milk, butter, salt, and nutmeg. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes. Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag fitted with a round tip with a 1/2-inch opening.

2. Pipe twenty-four 1-inch mounds (or spoon batter with a rounded measuring teaspoon) 1 inch apart onto prepared baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20 to 25 minutes or until golden. Transfer to a wire rack and cool.

3. Slice puffs in half horizontally with a serrated knife. For filling, in a medium bowl, combine cream cheese, goat cheese, and milk; beat with an electric mixer on medium speed until smooth. Add parsley, dill or basil, and pepper and mix well. Use a pastry bag to pipe filling into the bottom half of each puff (or spread each bottom half with a rounded teaspoon of the mixture). Replace tops. Serve immediately or cover and chill for up to 2 hours. Makes 20 to 24 puffs.

4. Make Ahead: Prepare as directed through Step 2. Place baked puffs in a freezer container. Seal, label, and freeze for up to 2 weeks. Thaw overnight in the refrigerator. Continue as directed in Step 3.

Red Potato Salad

2008-05-20T07:04:00.000-07:00

INGREDIENTS
12 cups cubed red potatoes
1 cup chopped green bell pepper (about 1 medium)
1/2 cup minced red onion
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt 1/2 teaspoon ground black pepper

DIRECTIONS
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.

Back Again!

2008-05-20T06:27:00.000-07:00

Well it's been a while. I'm still continuing on my weight loss path although with a little less enthusiasm as I have been incredibly busy for the last couple of months. Its hard to find time to eat right when you're stressing about work or busy coughing up a long. Stupid pollen! However, my total weight loss is up to 25 lbs! Still got a long way to go, but I'm getting back to Curves tonight after a two week absence and I vow to start counting my points again this week.

A few things that I am super excited about that are coming up over the next few weeks are the opening of the Sex and the City movie and my mom's 50th birthday party. Allison's coming to town on the night SATC opens so we can see it together. I'm hoping to find a great low-cal recipe for Cosmos and when I do, I'll post it. I've already found some great SATC themed drinks, but they were all major calorie splurges. Hungry Girl probably has some options. Just gotta make sure my shaker top is nice and tight so I can sneak my cocktail into the theater!

As far as my mom's birthday party goes, the diet is out the window! I am planning for other people of course. :-D She wants a casual backyard afternoon BBQ. For like 50 people!!! We're looking at getting fruit, veggies, and fried chicken trays from Publix. Kaki is ordering oysters to serve bbq'ed and raw. Those will be yummy! My mom has found a great looking recipe for salsa. We'll probably do a cheeseball and crackers. Now I thought maybe we should just stick to finger foods, but Mom said she'd like to make it more of a meal and do bbq, potato salad, and slaw like stuff.

Then of course there will be cake! That's what I'm in charge of. I'm still debating whether to order one of make it myself. I have this vision of a simple two-tiered cake with a big shiny 50 on top. I tried a practice cake to see if I even had close to the skills to make a two-tiered cake last night. I'm afraid I don't. Kaki thinks that that I could do it, but I'm worried that I'll screw it up in the end and I'll spend the whole day of the party working on it and not be able to help with the other stuff. I guess I have about a little while to decide. I just don't want her to end up with a boring sheet cake from Bilo. Blah!

So to conclude this extra long recap post that I swore I'd never write, the next few posts will be all about recipes I find for the party. Not about weight loss. So it's a little break from Anne Gets Skinny to Anne Plans a Party. My favorite thing to do :) My mom is so gonna hate me after this.

Baked Potato Skins with Creamy Spinach and Turkey Bacon

2008-03-25T19:35:00.000-07:00

These look really good. I've had this recipe for a while but forgot about it. Won't forget about it much longer. Gonna make it Thursday night. Can't wait!

Points: 2
Servings: 6

INGREDIENTS
3 medium potatoes, baked, sliced in half, and cooled
1 spray cooking spray
20 oz chopped frozen spinach, thawed and squeezed dry
4 oz light cream cheese
1/4 tsp. salt
1/4 tsp. pepper
3 slices crisp turkey bacon, crumbled

DIRECTIONS
Preheat oven to 400 degrees.
Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
Place potato halves on baking sheet and coat with cooking spray.
Bake until lightly browned, about 15 min.
While potato skins bake, combine spinach, cream cheese, salt, and pepper in medium bowl until well blended.
Remove skins from oven and spoon 3 tablespoons of spinach mixture into each skin; bake until warmed through, about 5 more min.
Remove skins from oven and top with about 1 tbs. crumble bacon.
Yields 1 potato half per serving.

Note: To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out the liquid over the sink, as though you were ringing out a wet towel.

Green Stuff

2008-03-19T10:08:00.000-07:00

Well I forgot to make this for St. Patty's Day. But I'll eat pistachio any time of the year so who cares!

Servings: 4
Points: 2

INGREDIENTS
1 package ff pistachio pudding mix
2 cups ff vanilla yogurt
1-20 oz can crushed pineapple (in its own juice)
1 c. ff cool whip

DIRECTIONS
Mix all ingredients. Chill and serve.

Pumpkin Mousse

2008-03-19T10:05:00.000-07:00

Servings:4
Points: 2

INGREDIENTS
2 packages SF vanilla pudding
1 c. skim milk
1 c. ff cool whip
1 can pumpkin
1 tsp. pumpkin pie spice

DIRECTIONS
Combine all ingredients. Chill and serve.

Weekly Weigh In

2008-03-19T10:01:00.000-07:00

For the week : +1.8 lbs

Total loss : 14.8 lbs

Whoops!

Strawberry Pie

2008-03-19T09:56:00.000-07:00

Its not quite warm enough outside for this yet, but it will be great this summer!

Points: 6 for the entire pie!

INGREDIENTS
1 package SF vanilla pudding
2 cups water
1 package SF strawberry jello
4 cups sliced strawberries

DIRECTIONS
In medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the jello. Stir until dissolved. set the pan aside and let the mixture cool to room temperature. Place strawberries in bottom of a deep dish pie plate. Pour cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set well before slicing.

Mandarin Orange Mousse

2008-03-19T09:49:00.001-07:00

I'm in charge of this for our Chinese Easter this year. Seems easy enough. And its a good excuse to buy a new electric mixer since mine went kaput on me last week. Hope it's good!

Servings : 4, 1 C. Each
Points: 2.5

INGREDIENTS
1 box SF orange jello
1 box SF white chocolate pudding
1 can mandarin oranges
1 8 oz tub fat free cool whip

DIRECTIONS
Mix jello with 1 c. boiling water. Dissolve jello completely.
Add 1 c. cold water and let it sit for 5 min.
Using electric beater, beat in pudding mix until well combined.
Fold in drained fruit and cool whip.
Chill and serve.

White Cake with Pistachio Frosting

2008-03-13T11:43:00.000-07:00

I think this is the birthday cake my mom made me this year. It was really good but kind of messy. I think I may make a version of this with the bog cake recipe using white cake mix, applesauce, and mandarin oranges. Then I'll frost it with this pistachio frosting. Yum Yum!

INGREDIENTS
CAKE

18 1/4 ounces white cake mix
3 egg whites
2 1/2 cups diet 7-Up

FROSTING
1(1ounce)package sugar-free pistachio instant pudding
8 ounces fat-free cool whip(small)
1 cup diet 7-Up

DIRECTIONS
Mix all ingredients together. Spray 13 x 9 pan. Bake at 350 degrees for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch. (Cool cake completely before frosting.). Mix together frosting ingredients and spread over cake. Refrigerate until ready to eat and hold in the fridge for up to two weeks.

Fries, Fries, Fries, YEAH!

2008-03-12T12:48:00.000-07:00

Saw this on Hungry Girl today. Can't wait to try it!

Points : 4
Servings : 2 huge servings !!Yay!!

INGREDIENTS:
1 medium butternut squash (about 2 pounds -- large enough to yield 20 ounces uncooked flesh) 1 container Boca Meatless Chili (or 9.5 oz. of another low-fat veggie chili**)
1/2 cup shredded fat-free cheddar cheese
1/8 tsp. kosher (or regular) salt
1/8 tsp. cayenne pepper
Optional Toppings: fat-free sour cream, chopped scallions

DIRECTIONS:
Preheat oven to 425 degrees.
Use a sharp knife to remove the ends of the squash. Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. Next, cut squash into french fry shapes (for best results, try to keep them even in size).
Using a paper towel, pat squash pieces firmly to absorb any excess moisture.
Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt and cayenne pepper. Toss squash to evenly distribute salt and pepper, and then transfer to a large baking pan sprayed with nonstick spray.
Use 2 pans if needed. Squash pieces should lie flat in the pan.
Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy.
Leaving the oven on, transfer fries to a large oven-safe plate.
Prepare the chili as directed on the package, and then pour it over the fries.
Sprinkle with cheese, and place the plate in the oven for 5 minutes, or until the cheese has melted. Carefully remove from the oven and, if you like, top with sour cream and scallions. Makes 2 enormous and amazingly delicious servings.

Weekly Weigh In

2008-03-12T12:11:00.000-07:00

For the week: - 2.2 lbs

Total loss: - 16.6 lbs

Hooray! Maybe this week's trick was that I ate more fish; sushi at lunch on Friday, ahi tuna burgers at Friday's Friday night, fish tacos at Big River Saturday night, and WW cajun-lime tilapia from Applebee's last night. Really, me losing weight makes no sense, but I'll take it!

Mexican Mac and Cheese

2008-03-10T08:43:00.000-07:00

I've been adding chopped green chilies to my mac and cheese for a while now. It's so good! I like this low fat version but I would skip the olives cause those aren't my thing.

Points: 5

Servings: 4

INGREDIENTS

2 cups uncooked radiatore (nugget) pasta (6 ounces)
1/4 cup sliced ripe olives
1/2 cup fat-free (skim) milk or fat-free half-and-half
1/2 teaspoon salt
1 small red bell pepper, chopped (1/2 cup)
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
4 slices fat-free process American cheese (2 ounces)

DIRECTIONS

1. Cook and drain pasta as directed on package.
2. Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.

Pasta and Bean Skillet

2008-03-10T08:26:00.000-07:00

This looks really easy and all the reviews for it are good. Think it will make an excellent week night meal. I'll use whole wheat macaroni and 2% cheese so it will be even less points.

Points: 5
Servings: 4

INGREDIENTS
1 cup salsa (any variety)
2/3 cup uncooked elbow macaroni (2 ounces)
3/4 cup water
2 teaspoons chili powder
2 cups red kidney beans (from 19-oz can), drained, rinsed
1 can (8 ounces) tomato sauce
1/2 cup shredded Cheddar cheese (2 ounces)

DIRECTIONS
1. Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat.
2. Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese.

Special Touch
Cater to kids! Use the fun shaped pastas they like, such as wagon wheel, bow tie, corkscrew or the novelty shapes found at specialty food shops.

Variation
Like it spicy? Use a medium or hot variety of salsa to wake up those taste buds.

Special Touch
Serve in shallow bowls, and arrange tortilla chips around the rim of each bowl. Top with a dollop of sour cream and a sprinkle of chopped cilantro for extra Southwest flair.

Light Lemon Cake

2008-03-06T16:33:00.000-08:00

20 servings @ 3 points each

INGREDIENTS
1 pkg. yellow cake mix
1 pkg (3/4 oz) instant lemon pudding mix
1 3/4 cups water
3 egg whites
1/2 tsp. lemon extract optional
3/4 skim milk
1 pkg. (1 oz) sugar free vanilla pudding mix
1 carton 8 oz. Fat Free whipped topping

DIRECTIONS
In mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat at low speed for 1 min. Pour into a 9x13 baking pan coated with non stick cooking spray. Bake at 350 degrees for 23-28 min or until toothpick comes out clean. Cool Cake.
In a mixing bowl, combine milk, extract, and vanilla pudding mix. Beat on low for 2 min. Fold in Cool Whip. Spread over cake. Store Cake in refrigerator.

Chocolate Gob Cake

2008-03-06T16:27:00.000-08:00

15 servings @ 1 point each

INGREDIENTS
1 pkg. Devil's Food Cake Mix
2 egg whites
1 whole egg
4 oz apple sauce
1 small can mandarin oranges
Use juice and water to =1 1/4 cup liquid
8 oz container of FF Cool Whip for frosting

DIRECTIONS
Smash up oranges. Mix in rest of wet ingredients. Add cake mix and beat on low speed 1 to 2 minutes. Pour into 13x9 pan sprayed with FF Pam. Bake at 350 degrees for 35-40 minutes. Cool and frost with FF cool whip.

HG's Magical 100-Calorie Margarita

2008-03-05T18:44:00.000-08:00

Haven't tred this yet but I'm really looking forward to giving it a try this weekend.

INGREDIENTS
6 oz. Sierra Mist Free (or Sprite Zero, or your other fave no-cal lemon-lime soda)
1 shot of tequila (1.5 oz.)1 packet
Crystal Light on the Go Lemonade (you may use 1/2 of the packet if you don't want your drink as intensely sweet)
2 tbsp. lime juice from concentrate (or fresh-squeezed lime juice)

DIRECTIONS
Mix all ingredients together. Pour over 1 cup of crushed ice. Enjoy.

You can also make your margarita alcohol-free. This recipe, without tequila, contains just 10 calories (5 calories if you use only half of the Crystal Light packet).

1 tsp. Crystal Light Lemonade drink mix may be substituted.

Monthly Measuring

2008-03-05T16:51:00.000-08:00

Totals since Jan. 3, 2008

Inches: - 18.00
Body Fat: - .9% or 7.52 lbs
BMI: - 1.98

Total workouts in January : 16
Total workouts in February : 12

Goal for March is to workout on Fridays or Saturdays no matter what! The sun will be out for an extra hour starting next weekend, so I will plan to take Lola for a walk at the park an extra 2 days a week. No excuses!

Weekly Weigh In

2008-03-05T14:54:00.000-08:00

For the week : - .8 lb

Total loss : - 14.4 lbs

Still got a long way to go! Its a miracle I lost at all this week with all the eating out I did. I did a good job ordering the healthiest items on the menu except at IHOP. Turns out that I have absolutely no will power there. Gotta love pancakes!

Baked Banana Splits

2008-03-05T14:45:00.000-08:00

This is so good!!!

POINTS® Value: 4
Servings: 4

INGREDIENTS
1 sprays cooking spray
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cup raspberries

INSTRUCTIONS
Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
In a small bowl, combine pineapple, 1 tablespoon of Splenda and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.

Cheeseburger Casserole

2008-03-05T14:34:00.000-08:00

This one was pretty good. I liked it best with ketchup.

POINTS® Value: 4
Servings: 6

Meat, cheese, potatoes—we layered these favorite ingredients into a flavorful casserole. Sort of like a deconstructed cheeseburger and fries.

INGREDIENTS
2 sprays cooking spray
2 large Yukon Gold potato(es), boiled or steamed whole, drained and cooled
1 medium garlic clove(s), minced
1 small onion(s), chopped
1 small green pepper(s), chopped
1 cup mushroom(s), sliced
1 pound lean ground turkey
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed
1/4 cup low-fat evaporated milk
1/8 tsp crushed red pepper flakes
8 items baked low-fat tortilla chips, crushed

INSTRUCTIONS
Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.
Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.
While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skillet; cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine; spread mixture over potatoes in baking dish.
In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.

NOTES
Serve with ketchup, if desired (could affect POINTS values).

Vary the flavor of this family favorite by substituting raw turkey sausage or ground sirloin for the turkey (could affect POINTS values).

Layered Mexican Chicken

2008-03-05T14:27:00.000-08:00

OK, I am starting my favorite Weight Watchers Recipes as of today. This one is one that I found when on the program a few years ago. I still love it.

POINTS® Value: 6
Servings: 6

This Mexican lasagna will last up to five days in the refrigerator.

INGREDIENTS
1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot

INSTRUCTIONS
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Cheese Ball

2007-12-28T05:41:00.000-08:00

INGREDIENTS

10 ozs. sharp cheddar cheese
8 ozs. cream cheese
1/2 c. mayonaisse
1/2 c. milk1 pkg. Hidden Valley Ranch mix
Pecans

DIRECTIONS

Soften cream cheese.
Grate cheddar.
Mix together.
Mix milk, mayonaisse, and ranch mix together.
Add to cheese.
Mix well.
Put in freezer 30-40 minutes, then shape into ball.
Roll in chopped nuts.
Refrigerate.

Cherry Crumble

2007-12-28T05:39:00.000-08:00

INGREDIENTS
31 ozs. canned cherry pie filling
1 tsp. lemon juice
1 package white cake mix
1/2 c. chopped nuts
1/2 c. melted butter

DIRECTIONS

Spread pie filling in bottom of a nine inch square pan.
Sprinkle with lemon juice.
Combine dry cake mix, nuts, and melted butter until crumbly.
Sprinkle mixture over pie filling.
Bake at 350 degrees for 40-50 minutes until golden brown.
Top with cool whip.

Deb's Family Stuffing

2007-12-28T05:36:00.000-08:00

INGREDIENTS

pone corn bread
1 cup crushed low salt Ritz crackers
1 cup chopped celery
1 medium chopped onion
3 cups chicken buillion (1 teaspoon of granules to 1 cup water)
1 medium jar of mushrooms

DIRECTIONS

boil onion and celery (some folks have stomach problems with raw onions)
mix cornbread with Ritz crackers
add next 3 ingredients (celery, onion & bullion)
mix well
add mushrooms
pour into greased baking dish
bake at 350 for 30 to 45 minutes or well done

Simple Roast Turkey

2007-12-27T10:32:00.000-08:00

INGREDIENTS

1 10- to 12-lb. turkey, brined for 24 to 36 hours *
6 Tbsp. unsalted butter, room temperature
1 tsp. salt
1/2 tsp. freshly ground black pepper
1-1/2 tsp. dried thyme, crushed
freshly squeezed juice of one lemon
freshly squeezed juice of one orange
1 large yellow onion, quartered
2 stalks celery with leaves, cut in large pieces
3 bay leaves
5 cloves garlic, unpeeled
2 cups chicken broth

DIRECTIONS

1. To brine turkey: For 10- to 12-pound turkey, thoroughly dissolve 1-1/2 cups kosher salt in 1-1/2 gallons water. (Use this formula to make enough brine to fully submerge turkey, increasing salt/water combination in proportion to size of bird.) Refrigerate the brining turkey, breast side down, and soak for 24-36 hours. Use a weighted dinner plate to needed to keep turkey submerged. Alternatively, turn bird a few times during brining.

2. Preheat the oven to 325F. Rinse the brined turkey under cold water; pat it dry, inside and out, with paper towels. In bowl, mix softened butter, 1/4 tsp. salt, the pepper, and thyme. Stir in citrus juices (not all juices will be incorporated). Rub turkey with seasoned butter, inside and out. Fill cavity with onion, celery, bay leaves, and garlic. Skewer turkey neck skin to back. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Place turkey, breast side up, on rack in roasting pan. Insert a meat thermometer into center of an inside thigh muscle, taking care not to touch bone. Pour chicken broth in roasting pan.

2. Roast turkey 45 minutes undisturbed. Spoon pan juices over turkey. Roast 1 hour more spooning juices over turkey every 20 minutes. Cut string; spoon juices over turkey. Roast 1 to 1-1/2 hours more, spooning over juices every 20 minutes or until thickest part of thigh reaches an internal temperature of 165F and thigh juices run clear. Remove from oven; transfer turkey to serving platter. Tent loosely with aluminum foil, shiny side down. Let rest 20 to 30 minutes. Remove vegetables from inside cavity; discard.

3. While turkey rests, pour drippings from roasting pan into heatproof glass measuring cup or fat separator; skim fat. Reserve separated fat for Thanksgiving Gravy. Return drippings to pan; heat through, scraping up browned bits. Measure for use in Thanksgiving Gravy. Makes 8 servings, (plus leftovers).

Caramelized Onion-Cranberry Compote

2007-12-26T12:47:00.000-08:00

One of three appetizers we are planning for the feast. Found this in the Southern Living magazine at my grandmother's house. Its pretty in the picture. Hope it tastes good.

INGREDIENTS

1 tablespoon butter
2 cups thinly sliced sweet onions
1/4 cup balsamic vinegar
1/2 cup fresh or frozen cranberries (thawed), coarsely chopped
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon grated orange rind

DIRECTIONS

1. Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 Tbsp.

Caramelized Onion-Cranberry-Cream Cheese Bites: Spread 16 whole grain crackers each with 1 1/2 tsp. 1/3-less-fat cream cheese; top each with 1 Tbsp. Caramelized Onion-Cranberry Compote. Garnish with fresh cilantro or parsley leaves.

Roast Leg of Lamb

2007-12-26T11:14:00.000-08:00

Here is how Queen Martha makes her lamb. Sounds good and easy enough for me! I probably won't make the gravy and we'll serve it with mint jelly instead.

INGREDIENTS

1/2 cup olive oil
10 cloves garlic
Coarse salt and freshly ground pepper
1 leg of lamb, boned, rolled and tied (about 7 pounds)
1 cup dry red wine
1 cup homemade chicken stock, or canned low-sodium chicken stock

DIRECTIONS

Preheat oven to 400 degrees.

In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed.

Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees.for medium rare, about 2 hours.

Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce.

Pour wine or 1 cup water into the roasting pan in which the lamb was cooked. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.

Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb.

Pumpkin Pie

2007-12-26T11:10:00.000-08:00

Another classic that doesn't need to be fooled around with.

INGREDIENTS

1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

DIRECTIONS

Preheat oven to 425°F.

Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Creamy Chocolate-Mint Pie

2007-12-26T10:48:00.000-08:00

My dad loves Andes Mints. I think he'll really love this pie too!

INGREDIENTS

1 chocolate crumb crust
1 1/4 cups milk
1 package chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
4 oz. cream cheeze, softened
1/2 cup powdered sugar
1/4 tsp. peppermint extract
3-5 drops green food color (optional)
2 cups frozen whipped topping (thawed)
2 Andes mints, unwrapped

DIRECTIONS

Prepare and bake pie crust. Cool completely.

Stir together milk and pudding mix; cook as directed on package. Continue cooking on low heat while adding chocolate chips, stirring until melted. Set aside.

In medium bowl, beat cream cheese, powdered sugar, peppermint extract and 1 to 2 drops of green food colouring until smooth. Gently fold in 1 cup of thewhipped topping.

Spread cream cheese mixture into pie crust. Top with chocolate mixture. Refrigerate at LEAST 2 hours until set.

To colour remaining 1 cup whipped topping, in small bowl stir together whipped topping and 2 drops of foodcolour. Garnish pie with whipped topping. Chop mints and sprinkle over whippedtopping. Cover and store in refrigerator.

Creamed Onions

2007-12-26T10:35:00.000-08:00

My sisters and I are in charge of Christmas Eve Dinner at my dad's house this year. Of course it will actually be Dec. 29th dinner because of scheduling issues, but we are going to pretend that it is still Xmas anyway.

The menu includes this creamed onion recipe from my mom.

INGREDIENTS

24 small white onions
1 tablespoon butter
White wine
Bay leaf
Pinch thyme
Dash salt
1 cup heavy cream
Dash freshly ground white pepper
2 tablespoons butter
1 1/2 cup freshly chopped parsley

DIRECTIONS

Arrange onions in wide pan in single layer if possible. Add 1 tablespoon butter and enough white wine to come halfway up onions. Add bay leaf, thyme and salt. Simmer, covered, about 25 minutes or until fork-tender. If liquid has not evaporated, raise heat and boil off. Add cream and boil slightly to thicken. Add pepper, 2 tablespoons butter and chopped parsley; combine with onions and transfer to serving platter. Makes 12 servings, 2 onions per person.

Classic Green Bean Casserole

2007-12-26T10:29:00.001-08:00

Got this one off the Campbell's Soup website. It's really basic which is exactly how I like my green bean casserole to be. I think I may skip the soy sauce and add the cheese when I make it though.

INGREDIENTS

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

DIRECTIONS

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Beefy Mushroom Rice

2007-12-26T10:21:00.000-08:00

This one goes perfectly with lamb for a great family dinner.

INGREDIENTS

2/3 stick margarine
1 onion, chopped
1 cup uncooked white rice
1 can French onion soup
1 can beef consomme
1 small can mushrooms

DIRECTIONS

Melt butter in skillet and add onion and rice and saute until onion istender and rice is golden brown. Put in casserole and add remainingingredients. Bake at 350 F until liquid is absorbed, 45 minutes to 1 hour.

Cookie Brownies

2007-12-12T14:04:00.000-08:00

This is a favorite with my friends, family, and coworkers. The best part is how easy it is to make.

INGREDIENTS

1 Can Sweetened Condensed Milk
1 12 oz bag of Semi-Sweet Chocolate Chips
2 small tubes of premade chocolate chip cookie dough

DIRECTIONS

Preheat oven to 350 degrees
Press 1 1/3 tubes of cookie dough into the bottom of an ungreased 9x13 baking dish
On the stove, heat condensed milk and chocolate chips in pan over medium heat until mixture is smooth
Spread chocolate mixture evenly over the cookie dough
Dobble the remaining cookie dough over the chocolate
Bake for 35-40 minutes until cookie dough on top is golden brown