EASTER NESTS
So much fun for kids!

3/4 c. milk chocolate chips
3/4 c. butterscotch or peanut butter chips
3 c. chow mein noodles
candy for "eggs" such as peanut M&M's, Robin Eggs candy, jelly beans, etc.

Melt chocolate and butterscotch chips in a large glass bowl in the microwave, stirring every 30 seconds. When smooth, add chow mein noodles. Lightly spray a muffin tin with cooking spray. Spoon the mixture into each cup to form into nests or onto wax paper. Top with "eggs". Chill in refrigerator until set. Makes about 16 nests.

YUMMY POTATOES

Or as my sister in law affectionately calls her recipe:

FUNERAL POTATOES

2 lbs potatoes, cooked and shredded or cubed

(I use frozen hash browns instead!)

1 can cream of chicken soup

1 c.-1 pint sour cream depending on how soupy you like them

4 T. butter

1/4 c. chopped green onions

ground black pepper to taste

2 c. shredded cheddar cheese

2 c. crushed cornflakes

1 T. melted butter

Preheat oven to 350 and spray 9 X 13 pan with cooking spray. In a large saucepan, melt 4 T butter. Add green onions and stir for about 1 minute. Add the soup, sour cream, and pepper. Whisk until smooth and warmed through. Place half of the potatoes in the pan and cover with half of the sauce. Stir to coat the potatoes then repeat the layers. When all the potatoes are coated, cover with shredded cheese. Bake for 25 minutes. Meanwhile, combine 1T. melter butter with crushed cornflakes. Sprinkle over potatoes and bake another 15 minutes or until bubbly. Let set for about 10 minutes before serving.

EASTER BUNNY BREAD


I found this gem in a Taste of Home magazine way back when. I've made it twice and it was a hit both times! It's almost too cute to eat!

Prep: 20 min. + rising
Bake: 25 min. + cooling

Ingredients
2 loaves (1 pound each) frozen bread dough, thawed (or your favorite homemade bread dough)
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice

Directions
Cut a fourth off of one loaf of dough; shape into a pear shape to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip.

This would also be fun to just serve in place of rolls at your Easter feast! You could fill his tummy with honey butter! My mom took this bunny to a potluck on the Saturday before Easter. She cut out the hole in the tummy and put a white bowl in the hole. Then she filled it with crab salad and sliced the ears, leaving them in place. She also put crackers on the tray around the bunny. It was a hit - people were even taking pictures of it!

Yield: 1 loaf (24 servings)

BROWN BAG GLAZED HAM

Ever since a friend of mines Grandma passed this recipe on for her ham, I can't stand the thought of eating one that isn't cooked this way! It is so, SO good.

brown paper bag large enough
for your ham
(I just get an extra from the grocery store)
ham
juice drained from 1 can of pineapple (if desired, use pineapple rings and arrange on top of ham-I just use the juice)
2 tsp. brown sugar
1 tsp. ground cloves
1/2 tsp. ground mustard

Rinse ham in the sink and then pat dry. Place into paper bag and close bag. Place on a shallow pan on a rack with the fat side up. Sprinkle bag with water. Bake at 300 at 20 minutes per pound. When done, remove ham from the bag and discard bag. Raise oven to 375. Mix together the pineapple juice, brown sugar, cloves, and mustard. Score fat side of ham into squares (not cutting into meat, just through the outer part). Pour glaze over ham and bake uncovered for 30 more minutes.

The brown bag allows the meat to roast and not dry out. Turkey is also good done in a brown bag. The bag will not burn at this temperature.

DEEN BROTHERS BARBEQUE CHICKEN

We all know the infamous southern-drawled Paula Deen.
Turns out her sons can cook, too!

1 c. ketchup
1/4 c. packed dark brown sugar
2 T. orange juice
1 tsp. Worcestershire sauce
1-2 tsp. liquid smoke
1/2 tsp. ground mustard
1/4 tsp. cayenne pepper
1 3 1/2 lb. chicken, cut into pieces
(optional) I add 1 T. of my favorite BBQ sauce

Preheat oven to 375, line 9 X 13 pan with aluminum foil, and spray with cooking spray. In a large bowl, stir together sauce ingredients. Reserve 1/3 c. of the sauce and set aside. Add the chicken to the bowl, turning to coat. Arrange chicken pieces onto prepared pan (or grill if desired.) Cook for 45 minutes or until cooked through, basting with the remaining sauce the last 20 minutes of cooking.

BBQ MEATLOAF


1 lb. ground beef
1/2 c. your favorite BBQ Sauce, divided
1/2 c. oatmeal (I grind mine in the food processor to make it fine)
1/4 c. finely minced onion
1 egg, beaten
2 T. cooked, crumbled bacon

Preheat oven to 375. Combine ground beef, barbeque sauce-reserving 2 T, oatmeal, onion, egg, and bacon bits if desired. Grease loaf pan and pat miixture into pan. Bake 45-50 minutes or until cooked through. Let stand 5 minutes then brush with remaining barbeque sauce.

VEGETABLE PIZZA

1 can (8 oz) refrigerated crescent dinner rolls

1 brick (8 oz) plain cream cheese, softened

1/4 cup sour cream

1/3 cup mayonnaise

1/2 pkg. ranch dressing dry mix

Optional : Finely Grated Cheese

Roll crescent roll dough out in a 9x13 pan or small pizza pan. Bake according to package directions. Let cool.

Meanwhile, mix together cream cheese, sour cream, mayonnaise, and ranch dressing mix. Spread on cooled crust.

Top with your favorite finely chopped vegetables (and optional cheese). Broccoli, cauliflower, carrots, bell peppers, mushrooms, olives, cucumbers, cherry tomatoes. The finished pizza is easier to eat if the vegetables are fairly small. Lightly pat down vegetables into the dressing so they will stay on while being eaten. Cut into pieces and serve cold or room temperature.

This is perfect for a spring event or an anytime get together! Make sure you get a piece of it before you serve it to everyone else because it will disappear fast!

STRAWBERRY CHEESECAKE BITES
WW Friendly

4 oz. fat free cream cheese, softened
3 T. powdered sugar
1 tsp. lemon juice
1/2 tsp. vanilla extract
1/4 tsp. butter extract (optional)
app 22 medium strawberries, whole
1/4 c. graham cracker crumbs

In a small mixing bowl, beat together the cream cheese, sugar, and lemon juice until smooth and creamy, set aside. Using a paring knife, hollow out the top of each strawberry to a depth of approx. 3/4 an inch. Gently fill each with cream cheese mixture using a pastry bag or small spatula to just slightly above the tops. Smooth out to cover the top with the cream cheese mixture. Mix butter extract with graham cracker crumbs (if using) and then dip each top into the crumbs. Chill for a few hours or over night.
These are also good dipped in chocolate graham cracker crumbs of even oreo crumbs. Of course, that changes the WW points!
4 strawberries per serving
WWPOINTS: 1

SOUR CREAM LEMON PIE

Think Spring!

Use your favorite pie crust recipe or already made crust found in the refrigerated section of the grocery store and bake according to directions for 2 one crust pies.

Filling:

2 Cups Sugar

1 tsp salt

2 Tbsp cornstarch

Whisk together in microwave safe bowl

Then add: 2/3 cup lemon Juice

2 Tbsp Lemon zest (optional-but best with it)

6 egg yolks

2 cups milk

Stir with a whisk until combined then add:1/2 cup margarine or butter

Microwave 3 minutes at a time for 12-15 min., stirring well with whisk between each 3 min. interval. Refrigerate until cool. Whip until creamy and add about 1/2-3/4 cup sour cream, stir.

Top with whipped cream if desired.

Makes 2 pies

COCONUT CHEX MIX

4 c. rice or corn Chex cereal

4 c. Golden Graham Cereal

2 c. pretzels

1 c. flaked coconut

1 c. slivered almonds

1 c. butter

1 c. sugar

1 c. light corn syrup

Grease two 15-in. x 10-in. x 1-in. baking pans; set aside. In a large bowl, combine cereals, coconut and almonds; set aside. In a heavy saucepan, combine the butter, sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes, stirring occasionally. Pour over cereal mixture and stir until well coated. Spread onto prepared pans. Cool, stirring occasionally. Store in an airtight containers. Yield: 3-1/2 quarts.

WARM BUTTERMILK SYRUP
Print Friendly Version

Something different to pour onto your french toast,

waffles, or pancakes!

1 c. buttermilk

1/2 c. butter (I use slightly less)

1 c. sugar (scant)
1 T. light corn syrup

1/2 tsp. baking soda

1 tsp. vanilla

In a large saucepan, combine buttermilk, butter, and sugar. Bring to a boil and boil for 1 minute. Remove from heat and stir in baking soda and vanilla. Serve warm.

LUCKY CHARMS BARS

Just in time for St. Patty's Day!

3 tablespoons butter or margarine

25 large marshmallows or 3 1/2 cups miniature marshmallows

5 cups Lucky Charms cereal

Grease an 8-inch or 9-inch square pan . Place butter
and marshmallows in large microwave bowl. Microwave uncovered
on HIGH for 1 minute and 30 seconds to 3 minutes, stirring after 1
minute until mixture is melted and smooth when stirred. Stir in cereal
until well coated. Press mixture into prepared pan; cool. Cut into
about 2-inch square bars.

Makes 16 bars.

MY FAVORITE CHEWY OATMEAL RAISIN COOKIES

I use butter for 99% of my cooking but why mess with something that works, right? It must be the shortening that makes these come out chewy which makes them my favorite Oatmeal Raisin Cookie Recipe!

1 1/4 c. packed brown sugar
3/4 c. shortening (no substitutes)
1 egg
1/3 c. milk

1 1/2 tsp. vanilla

1 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
3 c. oatmeal
1 c. raisins
1 c. chopped walnuts (optional)

Beat sugar and shortening together. Add egg, milk, and vanilla. Combine flour, salt, soda, cinnamon, and oatmeal together. Add to creamed mixture. Stir in raisins and nuts. Bake at 375 for 10-12 minutes. Allow cookies to rest for 5 minutes before cooling on wire rack.

MICROWAVE CROUTONS


4 slices bread
2 T. butter, melted
dried spices of your choosing, about 2 tsp (garlic salt, parsley, onion powder, garlic powder, italian, paprika etc)
1/4 tsp salt (if not using garlic salt)
fresh ground pepper

Melt butter in a glass pie plate. Mix in desired seasonings. Cut or tear bread into pieces. Toss bread in butter mixture until well coated. Microwave, uncovered, for 3-4minutes, tossing the bread around after each minute. Let stand for a couple of minutes and enjoy.

I used leftover garlic parmesan ciabatta bread from Walmart and I didn't have to add hardly any seasoning!

CHICKEN CORDON BLEU

WEIGHT WATCHERS VERSION

4 boneless skinless chicken breast halves

12 slices thinly sliced deli ham

4 slices 2% cheese (swiss is preferred but it's hard to find 2% swiss around here!)

1/2 c. seasoned bread crumbs

1/4 c. grated parmesan cheese

1/4 tsp. garlic powder

1/4 c. plain nonfat yogurt

Preheat oven to 375. Spray a baking sheet with cooking spray. Place chicken into resealable bag and pound until uniformly thin. Place 3 slices of ham and 1 slice of cheese on one side of each and roll starting with the end with the cheese and ham. Brush or roll chicken in yogurt and dip into bread crumbs. Place on baking sheet and spray the tops with cooking spray. Bake for 30-40 minutes or until no longer pink.

AMISH BREAKFAST CASSEROLE


1/2 lb. sliced bacon, ham, or sausage, diced
1/2 medium sweet onion, diced
3 eggs, lightly beaten
2 c. frozen hash brown potatoes, thawed
3/4 c. shredded cheddar cheese
3/4 c. small curd cottage cheese
1/2 c. shredded Swiss cheese
salt and pepper to taste

In a large skillet, cook bacon or sausage. Meanwhile, in a bowl, combine onion, eggs, potatoes, and cheese-reserving a little for the top. Transfer to a greased casserole dish and sprinkle with remaining cheese. Bake, uncovered, at 350 for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

SWEET POTATO FRIES

1 (6 oz.) sweet potato

1 teaspoon olive oil

1 teaspoon brown sugar

1/4 teaspoon cinnamon

dash salt

dash chili powder

dash cumin

Preheat oven to 425 degrees. Place a piece of foil (dull side up) in a cookie sheet. Spray with cooking spray. Cut the sweet potato in half, then slice into fries. Combine the oil, sugar and cinnamon on a plate or in a zipper bag. Add the sweet potato and toss to coat evenly. Place the fries evenly onto the cookie sheet and bake for 15-20 minutes or until tender.

Serves 1 WW points: 3

APPLESAUCE PANCAKES

1 cup applesauce

2 cups pancake mix (we have used Krusteaz & Bisquick)

2 eggs

1/2 - 3/4 cup milk (to desired consistancy)

1 tsp. cinnamon

3/4 cup brown sugar

This works best if you sift your pancake mix first. If you don't, you may end up with dry clumps in the pancake!

Mix all ingredients. Heat griddle to 325. Coat with oil or cooking spray. They are kinda sticky so spray your spatula too!

Pour 1/4 cup of batter on griddle for each pancake. Fry for about 3 minutes on each side or until golden brown.

These pancakes are sweet to begin with so go easy on the syrup! They freeze really well! Just pop them in the toaster, microwave, or oven to heat them back up for round two!

My son's Kindergarten teacher had a fun day and let the kids celebrate Johnny Appleseed's birthday. She told the story about him and then she helped them mix up "Johnny Appleseed Pancakes" which they cooked on a griddle in their classroom. My kids do not eat pancakes. But my son came home raving about these yummy pancakes that he had eaten two of. The next day, his teacher sent home the recipe for these infamous pancakes. After days & days of him asking for Johnny Appleseed pancakes, we finally made them. They were so good! My husband told me to throw away any other recipe I had for pancakes so I could just make these. My son showed me how to put the butter on them while they were still hot on the griddle, then he rolled them up like a taco and ate them. My husband put a little syrup on his and he liked them that way too.

Anyway - you better try them out to see if they might become a regular at your house!

SALSA CHICKEN TACOS

This is a perfect meal to put together right after lunch and dinner will be ready right on time! I love the fact that you don't have to thaw the chicken ahead of time.

4 boneless skinless chicken breasts (frozen or thawed)
1 16 oz jar of salsa (2 cups)
2 T lime or lemon juice
2 T soy sauce
1-2 T brown sugar (depending on how sweet you want)

1 15 oz can black beans drained and rinsed (optional)

Put everything except for the beans in your crock pot and cook on high for 4 to 6 hours. Remove chicken and shred, then put back in crock pot and stir. If you would like to add the black beans, this is the time to do that. Heat through. Serve on flour tortillas with cheese, tomatoes, sour cream, guacamole, etc. (These are a bit juicy so have some napkins ready!)

Two of my kids don't want to eat the black beans so I heat them separately in a saucepan with as much of the sauce from the chicken as I can get on them and then each person can add them to their own taco if they want.

CARAMEL NUT PRETZEL POPCORN

Need I say more?

7 1/2 c. popped popcorn
1 1/2 c. dry roasted peanuts
3 c. broken pretzels
1 c. + 2 T brown sugar
1/4 c. + 1 tsp. light corn syrup
1/2 c. + 1 T. butter
1/4 tsp. salt
1/4 tsp. baking soda
1 tsp. vanilla extract

Place the pretzels, popcorn, and peanuts into a large paper bag or bowl. Set aside. In a sauce pan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar until the mixture is at a full boil. Stir and cook for 5 minutes at full boil. Remove from heat and stir in the salt, baking soda, and vanilla. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the caramel mixture over the popcorn mixture. Shake or stir until evenly coated. Eat as is for a softer treat or bake at 350 for about 10-20 minutes for a crunchy one.

LIKE SIZZLER'S CHEESE TOAST

6 slices Texas Toast bread
1/2 stick butter, softened at room temperature
1 tsp garlic powder, optional
salt
1/4 c. shredded Parmesan cheese (the stuff in the green can)

Mix butter, salt, and garlic powder together. Preheat a griddle. Spread butter mixture on bread and sprinkle with cheese(or mix the cheese in with the butter and spread on the toast). Place buttered/cheese side down on the griddle and cook until brown.

BUTTERLICIOUS DROP SUGAR COOKIES

2 3/4 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
dash salt
1 c. butter, softened
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1/4 tsp. almond extract

Preheat oven to 375. Sift together the flour, soda, baking powder, and salt. Cream together the butter and sugar. Add the egg and vanilla. Add the dry ingredients and blend until combined. Drop by teaspoonful onto a greased baking sheet. Bake for 8-10 minutes or until you see the color changing slightly along the edges. Allow to sit on the pan for 2 minutes before cooling on a wire rack. Frost and decorate if desired.

BUTTERLICIOUS FROSTING

2/3 c. (10 T.) softened butter
3 cups powdered sugar
1 tsp. vanilla
1 tsp. almond extract
3-4 tsp. milk

Beat ingredients with electric mixer until fluffy and slightly stiff. Add food coloring if desired.

MY GREEK SALAD

romaine lettuce (I like Dole's Leafy Romaine)
sliced cucumbers, olives, banana peppers, and red onion (tomatoes are optional)
crumbled feta cheese

Dressing:
1/4 c. oil (for lighter version, use 1/8 c. oil and 1/8 c. water)
2 T. lemon juice
1 tsp. red wine vinegar
3/4 tsp. sugar
1 1/2 tsp. dijon mustard
1/4 tsp. salt
1/8 tsp. ground black pepper
1 tsp. feta cheese

Combine dressing ingredients in a container large enough to marinate your vegetables in. Shake well to combine. Add vegetables and allow to marinate for a few hours before serving. To serve, pull vegetables out of the dressing and add to the lettuce. Drizzle with dressing and top with crumbled feta.

CHERRY CHOCOLATE MARSHMALLOW CAKE
WEIGHT WATCHERS

4 c. mini marshmallows
1 box chocolate cake mix
10 oz Diet Cola (I used Diet Cherry Dr Pepper)
2 egg whites
1 tsp. almond extract
1 20 oz can light cherry pie filling
1/4 c. chocolate chips

Preheat oven to 350. Spray 9 X 13 pan with nonstick spray and arrange marshmallows in pan in a single layer. Meanwhile, prepare cake mix using the soda pop and egg whites. Add almond extract. Pour batter over the marshmallows and spoon pie filling over the batter. Sprinkle with chocolate chips. Bake for 40-45 minutes or until cake from the sides of the pan.
16 servings WW Points: 4

BAKED CHICKEN TAQUITOS

1 small package corn tortillas
2 cooked and shredded chicken breast halves
4 oz light cream cheese
1/2 c. salsa verde (green salsa) or can of diced green chilis
1 T. lime juice
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
diced onion or onion powder
1/2-1 c. shredded monterey jack or cheddar cheese
1 T. chopped cilantro (optional)

Preheat oven to 425. Line baking sheet with foil and spray with cooking spray. Combine chicken, cream cheese, salsa, lime juice, spices, and cheese. Using warmed tortillas, spoon app 2 T. of filling onto tortilla and roll up tight. Place on baking sheet seam side down. Spray with cooking spray and bake app 12-15 minutes. Dip into sour cream or salsa if desired.

PINEAPPLE BANANA BREAD

3 c. flour
1 tsp. baking soda
1-2 tsp. cinnamon
3/4 tsp. salt
2 c. white sugar
3 eggs
1 c. oil
2 c. bananas, mashed
2 tsp. vanilla
1 8 oz. can crushed pineapple, slightly drained
2 T. sour cream

Sift together flour, soda, cinnamon, and salt. Set aside. Cream together sugar and oil and then add the eggs and vanilla. Add dry ingredients and mix untli combined. Add bananas and pineapple. Bake at 350 for 50-60 minutes or until it tests done.

MY ADAPTIONS--cause that's how I roll....
At my attempt at "healthifying" it a bit without losing the texture, I used 1 cup whole wheat flour and 2 cups white flour.
I used 1/2 cup oil and 1/2 cup unsweetened applesauce.

OATMEAL WAFFLES

3/4 c. old fashioned rolled oats
3 T. butter
2 eggs
1 c. buttermilk
1 tsp. vanilla
few drops butter extract
1 1/4 c. white and/or whole wheat flour
1 T. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

In a saucepan, combine oatmeal with 1 1/4 cups of water. Bring to a simmer and cook for 3 minutes, stirring frequently. Remove from heat and stir in butter. Stir until melted. Meanwhile, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, combine eggs and buttermilk, beating slightly. Add to the oatmeal mixture, stirring constantly. Finally, add the sifted ingredients. Cook in a prepared waffle iron. Makes 12 waffles.
Would go wonderfully with:

APPLE CIDER SYRUP

1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup apple cider or juice
1 tablespoon lemon juice
2 tablespoons butter

Combine the sugar, cornstarch, and cinnamon in a small saucepan. Stir to combine. Add the apple juice or cider and lemon juice. Stir and cook until thick and bubbling. Cook 2 more minutes. Remove from heat and stir in the butter. Enjoy hot or refrigerate for later use.

CHICKEN TETRAZZINI SPAGHETTI

8 oz. cooked spaghetti noodles, drained
2 chicken breast halves, cooked and cut into bite size chunks
1 can cream of chicken soup
1 c. sour cream
sliced mushrooms, optional
1/2 c. shredded parmesan cheese (or more), divided
pepper to taste

Preheat oven to 350. Spray a casserole dish with cooking spray. Add spaghetti and chicken. In a bowl, combine soup, sour cream, half of the cheese, pepper, and mushrooms if using. Pour over spaghetti and chicken and stir to combine. Top with remaining parmesan cheese. Bake for app. 25-30 minutes or until hot and bubbly.

I've also seen recipes similar to this that you add a can of drained, italian seasoned tomatoes to the mix.