GRILLED CEASAR CHICKEN

I found this in Kraft's Food & Family Magazine a few years ago.
It is so versatile because you can eat the grilled chicken as is or slice it up, add some romaine lettuce, shredded parmesan cheese, and a little more dressing, and put it on top a ceasar salad or stuff it in a pita pocket. You can also brush the chicken with barbeque sauce when almost done, like the original recipe says.

4 small boneless skinless chicken breast halves (1 lb.)
1/3 c. Classic Caesar Dressing

Pour dressing over chicken in resealable plastic bag; seal bag. Refrigerate 30 minutes to marinate. Remove chicken from marinade and discard bag. Preheat grill to medium heat. Place chicken on grill and cover with lid. Grill chicken 6 to 8 minutes on each side or until done.

SUMMER FRUIT SALAD

Another good one found in Taste of Home Magazine.

2 medium navel oranges, peeled and sectioned

2 medium kiwifruit, peeled and sliced

1-1/2 c. halved seedless red grapes

1 c. sliced peeled apple
1 c. diced honeydew
1 c. fresh blueberries
1/4 c. orange juice
2 T. honey
1 T. lime juice (I have also used Limeade Concentrate)
1-1/2 c. sliced ripe bananas

In a large salad bowl, combine oranges, kiwi, grapes, apple, honeydew, and blueberries. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. Serve with a slotted spoon. Yield: 8 servings.

PAULA DEEN'S CHOCOLATE PECAN COBBLER

If you are a fan of brownie pudding, this is like that
kicked up a notch. I cut the butter in half and it turned out fine. If you want to channel your inner Paula though, use the 6 T.!

6 T. butter
1 3/4 c. sugar, divided
1 c. self-rising flour (just add 1 1/2 tsp. baking powder and 1/2 tsp. salt to the 1 c. of flour)
2 T. unsweetened cocoa powder, plus 4 T., divided
1/2 c. whole milk
1 tsp. vanilla extract
1/2 c. chopped pecans
1/2 c. Health toffee bits
1 1/2 c. boiling water
Ice cream, whipped topping, or Caramel Whipped Cream, recipe below.

Preheat the oven to 350 . Put the butter in an 8 X 8 baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside. In a medium bowl combine 3/4 c. of the sugar, the flour, and 2 T. cocoa. Add the milk and vanilla, whisking until smooth. Pour over the melted butter in the baking dish. In a separate medium bowl, combine the remaining 1 c. of sugar, remaining 4 T. of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture. Slowly pour boiling water over top of the cobbler. Bake until top of the cobbler looks set, about 40 to 50 minutes. Serve warm with Caramel Whipped Cream, ice cream and pecans, if desired

CARAMEL WHIPPED CREAM

2 c. heavy cream
1/4 c. sugar
2 T. caramel syrup

Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.

WW CRAB RANGOONS

Crab. Cream Cheese. Crunch. You can't go wrong
with these yummy little bites!

1/4 c. fat free cream cheese
1/2 c. flaked imitation crab (I used 1 small can of crab instead)
1/2 tsp. lemon zest
1 tsp. salt
1/2 tsp. lemon pepper
15 won ton wrappers (app)

Preheat oven to 350. Combine cream cheese, crab, lemon zest, salt, and lemon pepper in a bowl. Fill a little bowl with water and spray your baking sheet with cooking spray. Place 1/2 T. of crab mixture in the center of each won ton. Dip your fingers or a brush in the water and moisten the edges of the won ton wrapper. Seal by either folding in half to form a triangle or by bringing all sides to the middle to form a pouch. Place on baking sheet. Spray wontons with cooking spray and bake for about 15 minutes or until edges are browned.
5 pcs=about 3 WW points

THE HUNGRY GIRL'S COPYCAT OF TACO BELL'S
BACON RANCH TORTADA

I receive the Hungry Girl emails daily and decided to try this recipe she made less guilty. It was really
good and only has 5 WW points!

1 serving

1 T. mashed avocado
2 oz. cooked, skinless chicken breast, sliced
1/4 c. lettuce (I left out because I don't like warm lettuce)
2 T. chopped tomato
1 T. pre-cooked crumbled bacon
1 high fiber tortilla
1 T. fat free ranch dressing

Combine avocado, chicken, lettuce, tomato, and bacon in a bowl. Stir to combine. Spread into center of tortilla. Fold the sides toward the center, followed by the top and bottom to seal. Spray a skillet with nonstick cooking spray and carefully brown on both sides. Dip in ranch dressing.

KEY LIME PIE ICE CREAM

All I have to say is this is by far my favorite ice cream I have ever tried that does not involve chocolate. So sweet, tart, and summery! I have to thank Real Mom Kitchen for the recipe.

1 1/2 c. 2% milk
1/2 c. bottled Key lime juice (I used Nellie and Joe’s)
1/2 c. heavy whipping cream
dash of salt
1 (14-ounce) can sweetened condensed milk
8 graham crackers (2 cookie sheets), coarsely crushed, divided

Stirring with a wisk, combine milk, lime juice, whipping cream, salt, and sweetened condensed milk.
Pour mixture into freezer bowl of an ice-cream freezer, and freeze according to manufacturer’s instructions.
Stir graham crackers into ice cream or add during last 5 minutes in the freezer. (In my Cuisinart it takes about 25 minutes for the ice cream so I add the crackers just a little after the 20 minute mark). Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Makes 1 1/2 quarts.

SEVEN LAYER SALAD

Layer the following veggies in a 9 X 13 dish:

lettuce

chopped celery

chopped onions

chopped green pepper

chopped cucumber

1/2-1 pkg. frozen peas, unthawed

Alternative layer ideas: sliced hard boiled egg, chopped green onion, chopped cauliflower or broccoli, sliced tomato, shredded carrot, etc.

Mix dressing ingredients and pour over salad:

1 c. mayonnaise
1 c. sour cream
1 pkg. dry italian dressing mix
(I like to thin mine with about 1/3 c. milk or water)
1 tsp. dill weed

Top with:
1/2- 1 c. grated cheddar cheese
1/2 c. crumbled bacon or bacon bits

Cover and refrigerate about 1 hour before serving. This salad tends to get soggy when leftover so I half this recipe for the 4 salad eaters in my family.

SODA CRACKER CANDY

Sounds so weird, but is oh so addicting and delicious. I remember

my older sister making this when we were little.

soda crackers (about 35)

1 c. butter

1 c. brown sugar

1 pkg. chocolate chips

chopped nuts (optional)

Preheat oven to 350. Line a cookie sheet with tin foil and spray well with cooking spray. Line foil with an even layer of crackers. Combine butter and sugar in a saucepan. Bring to a boil and cook and stir for 2 minutes. Pour over crackers. Bake for 5 minutes. Remove from oven and sprinkle with chocolate chips. When soft, spread out evenly. (Sprinkle with nuts if desired). Refrigerate until candy will peel off foil. Cut into pieces and eat!

TATER TOT CASSEROLE

I grew up eating this with the veggies listed, but feel free to substitute
with carrots, peas, etc.

1 lb. ground beef
1 can green beans, drained
1 can corn, drained
1 (16 oz) ctn. sour cream
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1 (6 oz) can french fried onions (optional)
1 pkg. frozen potato rounds or tater tots
salt and pepper to taste

Preheat oven to 350 and spray a 9 X 13 baking dish with cooking spray. Brown hamburger in a large skillet, draining the fat when done. Add beans, corn, sour cream, and soup. Season with salt and pepper if desired. Pour into prepared dish. Top with shredded cheese, then onions (if desired), and top all with tater tots. Bake for 40 minutes or until tots are browned and casserole is bubbly.

TROPICAL LIME OAT BARS

So summery and so good!

3/4 c. sugar

1/2 c. butter, softened

2 c. oatmeal, uncooked

1 1/4 c. flour

1/2 tsp. salt

1 14 oz. can sweetened condensed milk

1/2 c. sour cream

2 tsp. finely grated lime peel

1/2 c. fresh lime juice

1/2 c. shredded coconut

3/4 c. macadamia nuts, chopped fine

Preheat oven to 350. Lightly spray bottom and sides of a 9 X 13 baking pan with cooking spray. In a large bowl, beat sugar and butter with electric mixer until creamy. Combine oats, flour and salt and add to creamed mixture. Mix until crumbly. Reserve 1 cup oat mixture for topping; set aside. Press remaining oat mixture onto bottom of pan. Bake 10 minutes or until light golden brown. Transfer to cooling rack. In same bowl, combine sweetened condensed milk, sour cream, lime peel and lime juice. Mix well. Carefully pour evenly over the hot crust. Combine reserved oat mixture, coconut and nuts. Mix well and sprinkle evenly over filling, patting lightly. Bake 30 to 35 minutes, or until topping is light golden brown. Cool completely before cutting into bars. Store covered in the fridge.

PIZZA STROMBOLI

A stromboli is basically a pizza rolled up. It tastes just as wonderful, but is a different way to serve it. Besides being a yummy dinner, this recipe is also great for an easy lunch or an after school snack. When I made this for my family, 5 out of 5 liked it!

Yield: 2 Pizza Stromboli

2 loaves (2 pounds) frozen bread or pizza dough, thawed (I used Rhode's dough loaves)
3 egg yolks (reserve egg whites)
3 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 tablespoon oregano
4-5 cups shredded mozzarella cheese
Pizza toppings (optional): 16 ounces sliced pepperoni, 4-ounce cans of mushrooms, diced green pepper, olives, bacon bits, browned Italian sausage, pineapple tidbits, whatever you like on your pizza!

On a greased counter top, roll out dough into two large 10 x 15-inch rectangles. Pick up dough by folding it over your forearm, then place dough on two separate foil-lined cookie sheets.

In a bowl, combine egg yolks, Parmesan cheese, oil, and dried oregano. Brush this mixture in a thin layer over the dough. Sprinkle with pepperoni, cheese, mushrooms, pepper, olives etc. Roll up, jelly-roll style, then pinch the dough together at the ends to seal.

Turn the roll so that the seam side is down. With a knife, make slits every 2 inches along the top of the dough. Brush top with egg whites, then sprinkle with sesame seeds or parmesan cheese.

Wrap one loaf with plastic wrap, label it (“350ºF for 35 minutes”), and freeze it. Bake the other loaf at 350ºF for 25 to 30 minutes or until golden brown. Warm pizza sauce and serve with the sliced loaf.

To serve: Bake at 350ºF for 35 minutes and serve warm with pizza sauce. (Sauce can be frozen and placed next to the pizza loaf.)

I used store-bought sauce but here is a quick recipe:

PIZZA SAUCE

Yield: 1 cup

1 (8 oz) can tomato sauce
1 Tablespoon oregano
1 teaspoon minced garlic.

Mix the oregano and garlic into the tomato sauce and serve warm.

MOM'S CALICO BEANS

1 large can pork and beans
1 can kidney beans, drained
1 can yellow butter beans, drained
1 can green lima beans, drained
1/2 lb. bacon, chopped
1 1/2 lbs. hamburger
1 onion, chopped
2 T. brown sugar
2 T. molasses
1/2 c. tomato sauce
2 T. apple cider vinegar
1 tsp. chili powder
1/2 tsp. horseradish
1 tsp. worcestershire sauce
salt and pepper to taste

Preheat oven to 350. Brown the bacon, hamburger, and onion. Drain some fat off. Add beans and remaining ingredients. Pour into a greased casserole dish and bake for 1 1/2 hours. These freeze well.

BLACK BOTTOM CUPCAKES

These versatile treats are perfect for a roadtrip or camping because

they don't need frosting! They also freeze well and taste even better the

next day.

Cupcakes:

3 c. flour

1/2 tsp. salt

2 tsp. soda

1/4 c. cocoa poweder OR

2 oz. baking chocolate, melted

2 c. sugar

2 c. water

2 T. vinegar

2 tsp. vanilla

2/3 c. oil

Filling:

1 8 oz. pkg. cream cheese, softened

1 egg

1/3 c. sugar

1/4 tsp. salt

6 oz. chocolate chips to top cupcakes

Preheat oven to 350. Sift dry ingredients together into a mixing bowl. Add water, vinegar, vanilla, and oil. (Add melted chocolate also if using instead of cocoa powder). In a seperate bowl, combine the filling ingredients and mix until smooth. Spray cupcake liners with cooking spray and fill 2/3 full with cupcake batter. Top with 2 tsp. filling and a sprinkle of chocolate chips. Bake for 20-25 minutes.

SUPREME PIZZA TORTILLAS

This is a quick fix meal from Taste of Home Magazine. Customize yours to your choice of pizza toppings.

1/2 lb. ground beef
1/2 lb. bulk pork sausage
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. thinly sliced mushrooms or drained, canned mushrooms
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 lb. fully cooked ham, thinly sliced
8 flour tortillas (10 inches), room temperature
2 c. pizza sauce, divided
40 slices pepperoni
40 banana pepper rings
2 c. (8 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook the beef, sausage, onion, green pepper, and fresh mushrooms over medium heat until meat is no longer pink; drain. Stir in canned mushrooms and olives; set aside.
Spread some pizza sauce on each tortilla. Place one slice of ham on each tortilla; top with about 1/2 cup beef mixture. Drizzle each with more pizza sauce. Layer with the pepperoni, banana pepper rings and cheese. Fold sides of tortillas over filling; secure with toothpicks.
Place in two 13-in. x 9-in. baking dishes. Bake, uncovered, at 400° for 10-15 minutes or until cheese is melted. Warm the remaining pizza sauce; serve with wraps. Yield: 8 servings.

EASY BROWNIE TRIFLE

My cousin brought this to our annual family reunion and I thought
I had died and gone to heaven!
She laughed as she told me her recipe because it was so simple.
But isn't that the best kind? Simple and totally delish?! Jena, this is for you!

1 9 X 13 pan brownies
(use your favorite or try mine)
2 lg. boxes chocolate pudding + milk to make pudding
1 ctn. Cool Whip
(optional toppings: crumbled brownie, toffee chips, mint chocolate peices, peanut butter chips, etc) Doesn't need it but it is a fun addition.

Bake brownies and allow to cool. Cut into squares and remove from pan onto a wire rack. Allow brownies to dry out for app 4 hours. (No, really!) Return to the pan. Mix pudding according to pie filling directions. Pour over brownies. Allow to set for a few minutes before spreading Cool Whip over the top. Top with additional goodies if desired. Refrigerate until serving. Bring copies of the recipe because everyone will want it!

TEMPURA VEGETABLES

1 egg
2/3 c. water
1/2 c. flour
1/2 c. cornstarch
1 1/4 tsp. salt
1 tsp. baking powder
1 tsp. sugar
bite size assorted vegetables such as: carrots, onions, broccoli,
cauliflower, mushrooms, zucchini, green beans
oil for deep fat frying

Preheat oil to deep frying temperature (around 340-350). Mix egg and water together. Add dry ingredients and stir until smooth. Dip veggies in batter, then fry until golden brown. Drain on paper towels. Good dipped in ranch dressing.

MOR MOR CASSEROLE

This came from one of those old community cookbooks
that we love so much. My Mom and I put this together
quite often when needing a quick meal for the working crew!

1 lb. ground beef
1/2 c. chopped onion
1 large can tomato sauce + 1 T. chili powder OR
1 can enchilada sauce
+1 can water
1 can corn, drained
4 oz. egg noodles
1 c. shredded cheddar cheese

Preheat oven to 350. Cook egg noodles according to package directions, drain. Brown hamburger and onion together in a large pan. Drain off any fat. Add tomato sauce+chili powder or enchilada sauce (your choice). Add water and corn and stir until combined. Pour into a greased casserole dish. Sprinkle with cheese and
bake for 1 hour.

JUJU'S TORTILLA ROLL-UPS

When Juju was an outside-of-the-home working girl, she was always getting requests to bring these to her work potlucks. A great summer appetizer!

8 oz softened cream cheese
1 16 oz container sour cream
1 pkg dry ranch dressing mix
1 small can chopped olives
1 small can chopped jalapenos
thin deli meat (ham, turkey, or both)
grated cheddar cheese
1 pkg. large flour tortillas

Combine cream cheese and sour cream and blend until smooth. Add dry ranch mix, olives, jalapenos, and cheese. First spread tortilla with cream cheese mixture, then a couple slices of meat. Roll up tightly. Wrap in saran wrap or in a resealable container. Refrigerate overnight or at least 2 hours. Slice into rounds and serve on a plate.

PAULA DEEN'S LEMON BLOSSOMS

Cute little bite-size sweet-tarts!

1 pkg. yellow cake mix

3 1/2-ounce package instant lemon pudding mix

4 large eggs

3/4 c. vegetable oil

Glaze:

4 c. confectioners' sugar

1/3 c. fresh lemon juice

1 lemon, zested

3 T. vegetable oil

3 T. water

Preheat the oven to 350 degrees F. Spray miniature muffin tins well with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Allow to cool slightly and then turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in a container with a tight-fitting lid.

CHICKEN PASTA SALAD

12 oz. pasta shells
2 c. cooked, chopped chicken
2 c. coarsley chopped celery
2 c. red grapes, cut in half
2-3 green onions, diced
1 c. pineapple tidbits, drained (optional)
1 c. cashew halves
1 small bottle Kraft coleslaw dressing
1 c. mayonaisse
sprinkle of seasoning salt

Cook pasta until done in salted water. Drain and allow to cool slightly. Combine chicken, celery, grapes, green onions, pineapple, and cashews in a bowl. Combine the coleslaw dressing, mayo, and seasoning salt. Pour over salad. Refrigerate several hours.

NO-RISE BAKING POWDER BREADSTICKS

These are quick and easy when dinner is almost done
but it needs something warm and starchy to go with it!
Thanks to my friend Melanie for the recipe.

1/4 c. butter melted in 8x8 pan
2 tsp. sugar
2 tsp. baking powder
1 1/4 c. flour
1 tsp. salt
1/3 c. milk (might need a little more)
marinara sauce for dipping (optional)
sprinkle of parmesan cheese (optional)

Mix dry ingredients and add milk. Knead slightly. Roll into an 8 inch square. Cut dough in 1/2 strips. Dip in hot butter on both sides. Squish them in the pan if you need too. Sprinkle with parmesan if desired. Cook at 450 for app 15 minutes or until golden brown.

CHICKEN NACHO BAKE

I found this in Kraft's Food & Family Magazine. It is a nice alternative

when you want something not so good for you but are trying to be good! I used fat free sour cream and baked tortilla chips.

4 small boneless skinless chicken breast halves
1/2 c. chunky salsa
1/4 c.  sour cream
1/2 c. crushed tortilla chips
1/2 c. mexican style shredded cheese


Preheat the oven to 400ºF. Place chicken on a foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
Bake for 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through (165ºF).

SMORES BROWNIES
All the deliciousness of a smore...without the campfire hair smell!
Use your favorite box mix or recipe or borrow mine:

2 c. sugar
1 c. oil
4 eggs
2 tsp. vanilla
1/2 c. cocoa powder
1 1/2 c. flour
1 tsp. salt

Combine sugar, oil, eggs, and vanilla. Mix until combined. Sift together the cocoa, flour, and salt. Add and mix just until combined. Pour into a greased 9 X 13 pan. ***Bake for 30 minutes.

*** Use alternate baking instructions for Smores Brownies.

1 1/2 c. graham crackers (broke into bite-size pieces)
2 c. mini marshmallows
1 c. chocolate chips or 1-2 Hershey bars, broken into squares

Spray pan well with cooking spray-especially up the sides of the pan. Those marshmallows like to stick! Set timer to bake brownies for half the directed cooking time. While they bake, combine graham crackers, marshmallows, and chocolate in a bowl. Remove brownies from oven and top evenly with marshmallow mixture. Press down gently. Return to the oven and bake for remainder of baking time or until done.

TOMATO TORTELLINI SOUP

This comes together super fast!

2 cans chicken broth

1 9 oz pkg. refrigerated (or frozen) tortellini

4 oz. chive and onion cream cheese

1 can condensed Campbell's Tomato Bisque Soup

grated parmesan cheese

In a large saucepan, bring the chicken broth to a boil. Add tortellini and cook until tender, about 10 minutes. Place cream cheese into a bowl. Add 1/3 c. of the hot broth and stir until smooth. Add to the saucepan along with the can of soup. Heat through. Ladle into bowls and sprinkle with parmesan before serving.

RASPBERRY DELIGHT

So good it could pass for dessert!

1 small pkg. raspberry Jello
1 small pkg. cook & serve tapioca pudding
1 small pkg. cook & serve vanilla pudding
3 c. water
1 8 oz. ctn Cool Whip
2 c. fresh or frozen raspberries

In a medium saucepan, combine Jello, tapioca, pudding, and water. Stir over medium heat until boiling. Cook and stir for 3 minutes. Remove from heat and add raspberries. Allow to cool completely and then fold in Cool Whip. Refrigerate until serving. Serves 12-16.

CHOCOLATE OATMEAL

I first found this as a Weight Watchers recipe. (Using Splenda it comes out to 6 pts). My kids think it is a real treat to get chocolate for breakfast! Today I had some blackberries in the fridge so I stirred those in as well.

Per person:

1 c. milk
4-5 tsp. sugar or splenda
2 tsp. cocoa powder
1/4 tsp. salt
1/2 c. quick cooking oatmeal
1 tsp. vanilla extract

(I was making this for three so I tripled the above recipe). Heat milk, sugar, cocoa, salt, and oatmeal in a saucepan until simmering. Reduce heat and cook until thickened, about 10 minutes total. Stir in vanilla. Spoon into bowl. Add more milk if too thick.