1 Cup Softened Butter or Margarine
1 Cup Packed Brown Sugar
1/2 Cup White Sugar
2 Eggs
1 Tsp Vanilla
1 1/2 - 1 3/4 Cup Flour (use wheat flour to increase nutritional value)
1 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Salt
3 Cups Uncooked Oatmeal
2 Cups Chocolate Chips
3/4 Cup Coconut
3/4 - 1 Cup Walnuts/Pecans
Beat butter & sugars until creamy. Add eggs & vanilla, beat well. Add flour, baking soda, cinnamon, salt, oatmeal & chocolate chips/coconut/nuts. Drop unto ungreased baking sheet. Bake @ 350 degrees for 10-12 minutes.
Tuesday, November 18, 2008
Pam's Sweet Pork Roast
1 Pork Roast
1 Cup Brown Sugar
1 Can Coca-cola
1 Jar Salsa
Mix together in crockpot, cook on LOW for 5-7 hours.
1 Cup Brown Sugar
1 Can Coca-cola
1 Jar Salsa
Mix together in crockpot, cook on LOW for 5-7 hours.
Cranberry-Pear Chicken
1 1/2 tbs all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 lb chicken breast, cut into 1-inch pieces
2 tsp canola oil
1 ripe pear, peeled, cored & chopped
3 scallions, sliced
3/4 cup pear nectar (or apple cider)
1/4 cup dried cranberries
2 tsp course-grain mustard
Combine flour, 1/4 tsp salt & 1/4 tsp pepper on a sheet of wax paper. Add chicken, toss to coat. Heat 1 1/2 tsp oil in a large skillet over medium-high heat. Add chicken & cook turning occasionally until browned & cooked through, about 5 minutes. Transfer chicken to a plate. Add the remaining oil to the same skillet, then add the pear & scallions. Cook over medium-high heat, stirring often, until the pear is golden, about 3 minutes. Add pear nectar, cranberries & the remaining salt & pepper. Increase the heat to high & cook, stirring occasionally, until sauce bubbles & thicken slightly, about 3 minutes. Stir in the mustard; return the chicken to the skillet & heat through, about 1 minute.
Weight Watchers: 1 cup = 4 points
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 lb chicken breast, cut into 1-inch pieces
2 tsp canola oil
1 ripe pear, peeled, cored & chopped
3 scallions, sliced
3/4 cup pear nectar (or apple cider)
1/4 cup dried cranberries
2 tsp course-grain mustard
Combine flour, 1/4 tsp salt & 1/4 tsp pepper on a sheet of wax paper. Add chicken, toss to coat. Heat 1 1/2 tsp oil in a large skillet over medium-high heat. Add chicken & cook turning occasionally until browned & cooked through, about 5 minutes. Transfer chicken to a plate. Add the remaining oil to the same skillet, then add the pear & scallions. Cook over medium-high heat, stirring often, until the pear is golden, about 3 minutes. Add pear nectar, cranberries & the remaining salt & pepper. Increase the heat to high & cook, stirring occasionally, until sauce bubbles & thicken slightly, about 3 minutes. Stir in the mustard; return the chicken to the skillet & heat through, about 1 minute.
Weight Watchers: 1 cup = 4 points
Sunday, November 16, 2008
Southwestern Skillet Macaroni & Cheese
1 Cup Elbow Macaroni1 lb Ground Turkey
1/2 Cup Chopped Onion
1/2 Cup Chopped Green Bell Pepper
2 Tbl Chili Powder
1 Tsp Ground Cumin
1/2 Tsp Salt
1 (14 1/2-Ounce) Can Diced Tomato (with juice)
1 (8-ounce) Can Tomato Sauce
1 (4 1/2-ounce) Can Chopped Mild Green Chili's
1/2 Cup Water
1 Cup Reduced-Fat Cheddar Cheese
Cook macaroni according to directions. Spray a large skillet with non-stick cooking spray and place over medium to high heat. Brown turkey about 8 minutes. Stir in onion, bell pepper, chili powder, cumin & salt. Cook until onion is softened, about 3 minutes. Add tomatoes, tomato sauce, chili's & water. Bring to a boil. Reduce heat & simmer, stirring occasionally, about 10 minutes. Add macaroni & cheese, stirring to combine.
Weight Watchers: 1 Cup=6 points
Jello Popcorn
10 cups popped popcorn
1/2 cup butter
3/4 cup sugar (or less)
1 (3-ounce) package fruit flavored gelatin mix (do not use sugar-free)
1 tbl corn syrup
2 tbls water
Preheat oven 300 degrees. Spray 1/2 pan cookiesheet with non-stick spray. In a medium sauce pan over medium heat combine butter, sugar, gelatin, corn syrup & water. Heat the mixture until a small amount of syrup dropped into cold water forms a rigid ball - or reaches 250-265 degrees. Pour syrup over popcorn into a large bowl sprayed with non-stick spray. Stir until well coated. Pour popcorn evenly on a cookie sheet & bake 5 minutes; stir, then bake 5 more minutes. Let cool completely.
1/2 cup butter
3/4 cup sugar (or less)
1 (3-ounce) package fruit flavored gelatin mix (do not use sugar-free)
1 tbl corn syrup
2 tbls water
Preheat oven 300 degrees. Spray 1/2 pan cookiesheet with non-stick spray. In a medium sauce pan over medium heat combine butter, sugar, gelatin, corn syrup & water. Heat the mixture until a small amount of syrup dropped into cold water forms a rigid ball - or reaches 250-265 degrees. Pour syrup over popcorn into a large bowl sprayed with non-stick spray. Stir until well coated. Pour popcorn evenly on a cookie sheet & bake 5 minutes; stir, then bake 5 more minutes. Let cool completely.
Pine Nut, Lemon & Rosemary Ovals
1/2 package refrigerated sugar cookie dough
1/4 cup flour
2 tbl grated lemon peel
1 1/2 tsp chopped fresh rosemary
1/2 cup coarsely chopped pine nuts
In a medium bowl, combine dough, flour, lemon & rosemary until well blended. Shape into small ovals and roll into chopped pine nuts. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes.
Can be stored up to 1 week in an airtight container, or frozen for 6 months.
1/4 cup flour
2 tbl grated lemon peel
1 1/2 tsp chopped fresh rosemary
1/2 cup coarsely chopped pine nuts
In a medium bowl, combine dough, flour, lemon & rosemary until well blended. Shape into small ovals and roll into chopped pine nuts. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes.
Can be stored up to 1 week in an airtight container, or frozen for 6 months.
Chocolate Chip Cookies
1 cup room temperature butter or butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
1 1/2 tsp vanilla
2 eggs
1 tsp salt
1 tsp baking soda
2 3/4 cups flour
2 cups chocolate chips
Preheat oven to 340 degrees. Mix flour, salt & baking soda into a medium bowl. In a separate mixing bowl, cream together butter and sugars on medium to high speed until well blended (about 5 minutes). Gradually add eggs and vanilla. Reduce to low speed and gradually add flour mixture. Stir in chocolate chips. Bake on ungreased cookie sheet 8-10 minutes.
3/4 cup white sugar
3/4 cup brown sugar
1 1/2 tsp vanilla
2 eggs
1 tsp salt
1 tsp baking soda
2 3/4 cups flour
2 cups chocolate chips
Preheat oven to 340 degrees. Mix flour, salt & baking soda into a medium bowl. In a separate mixing bowl, cream together butter and sugars on medium to high speed until well blended (about 5 minutes). Gradually add eggs and vanilla. Reduce to low speed and gradually add flour mixture. Stir in chocolate chips. Bake on ungreased cookie sheet 8-10 minutes.
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