December 17th, 2005 by alice
Tags: Chocolate, Cookies, Fat, Low, Oatmeal
INGREDIENTS
- 8tablespoonslight margarine
- 2cupsSplenda sugar substitute
- 1/3cupunsweetened cocoa
- 1/2cup1% low-fat milk
- 1teaspoonvanilla extract
- 1/2cuppeanut butter
- 2cups uncookedoatmeal
DIRECTIONS
- Mix first four ingredients in a saucepan.
- Bring to a boil and boil for 2 1/2 to 3 minutes.
- Add vanilla, peanut butter, and oatmeal and stir well.
- Drop onto wax paper and let cool.
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December 17th, 2005 by alice
Tags: Baked, Chicken, Garliczo
INGREDIENTS
- nonstick cooking spray
- 4boneless skinless chicken breast halves
- 1/4cupdry white wine
- 10ounces uncookedorzo pasta
- 1cup choppedonions
- 4clovesgarlic, minced
- 2tablespoons choppedfresh parsley
- 1teaspoondried oregano leaves
- 1 (14 ounce)canchicken broth
- 1/4cupwater
- paprika
- 1teaspoonlemon pepper
- 1/4teaspoonsalt
- 2teaspoonsolive oil
DIRECTIONS
- Preheat oven to 350.
- Spray large nonstick skillet with cooking spray.
- Heat over high heat until hot.
- Add chicken breast halves.
- Brown meat side down, 1 to 2 minutes or until lightly browned; set aside.
- Reduce heat to medium-high; add wine.
- Stir with a flat spatula, scraping brown bits from bottom of pan.
- Cook 30 seconds or until slightly reduced; set aside.
- Spray 9-inch square baking pan with nonstick cooking spray.
- Add pasta, onions, garlic, parsley, oregano, chicken broth, water and wine mixture; stir.
- Place chicken breasts on top.
- Sprinkle lightly with paprika and lemon pepper.
- Bake, uncovered, 1 hour and 10 minutes.
- Remove chicken.
- Add salt and olive oil to baking pan; mix well.
- Place chicken on top.
- Serve.
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December 17th, 2005 by alice
Tags: Casserole, Chilies, Creachicken
INGREDIENTS
- 8skinless boneless chicken breast halves
- 1/4teaspoonsalt
- 1/4teaspoonpepper
- 1 (8 ounce)package shreddedmozzarella cheese
- 1 (4 ounce)cansliced mushrooms, drained
- 1 (10 3/4 ounce)cancream of chicken soup, undiluted
- 2tomatoes, peeld and diced
- 1 (4 ounce)can choppedgreen chilies
- hotcooked rice
DIRECTIONS
- Sprinkle chicken breasts evenly with salt and pepper and place in a lightly greased 11×7 inch baking dish.
- Combine cheese and next 3 ingredients, and pour over chicken.
- Sprinkle with chilies.
- Bake, uncovered at 350 for 35 minutes.
- Serve over rice.
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December 17th, 2005 by alice
Tags: Beer, Bread, Cheddar, Herbedion
INGREDIENTS
-
Batter
- 2 3/4cupsall-purpose flour
- 1tablespoonbaking powder
- 1tablespoonwhite sugar
- 1/2teaspoonsalt
- 1teaspoonmustard powder
- 2teaspoonsdried basil
- 2green onions, minced(white and green parts)
- 1cup shredded oldsharp cheddar cheese
- 1 (341 ml)bottlebeer, any type(at room temperature)
-
Topping
- 1smallonion, peeled and sliced into thin rings
- 1/4cup shredded oldsharp cheddar cheese
- 1tablespoonsesame seeds (optional)
DIRECTIONS
- Preheat oven to 350F; grease a 9×5 loaf pan well and set aside.
- Into a large mixing bowl, sift flour, baking powder, sugar, salt and mustard powder; it’s easiest to do this by shaking mixture into bowl through a sieve.
- If you don’t want to sift (it’s best to do so), combine those ingredients well using a fork.
- Add basil, minced green onions and cheese.
- Pour in beer, stirring only to combine; don’t over-stir.
- Spread batter evenly in prepared loaf pan.
- Arrange the onion rings over entire top, then sprinkle cheese over, then sesame seeds if using.
- Bake in preheated oven for 50 to 55 minutes, or until a tester inserted into centre of loaf comes out clean.
- Remove loaf from pan immediately and let cool on a wire rack for a few minutes; loaf is best if served warm so should be served right away, but it can be make ahead of time and then rewarmed to serve, if desired.
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December 17th, 2005 by alice
Tags: Cheese, Jalapeno, Spread
INGREDIENTS
- 1smallonion, quartered
- 2 freshjalapeno chiles, seeded(more or less to your taste)
- 2 (3 ounce)packagescream cheese
- 1lemon, juice of
- 1tablespoonWorcestershire sauce
- 4ouncessharp cheddar cheese, grated
- 4ounces longhorncheddar cheese, grated
- 4ouncespimento cheese
- 1/4cup choppedpecans
- 1teaspoonpaprika
- parsley
DIRECTIONS
- Finely chop the onion and jalapeños in a food processor; add the cream cheese, lemon juice, and Worcestershire, process until well blended.
- In a medium bowl, combine the cheeses, pecans and paprika; stir until thoroughly blended; add the jalapeño mixture, mix well.
- Shape mixture on a serving plate, garnish with parsley.
- Serve with crackers or chips.
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