February 16th, 2012 by alice
Tags: Canapes, Chicken, Marias | 
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INGREDIENTS
- 2cups cooked choppedchickens
- 3/4cupmayonnaise, more if needed to moisten
- 1/4cup mincedfresh onions
- 1 (4 ounce)cangreen chilies
- 1cupcheddar cheese, grated
- garlic salt, to taste
- miniature party rye rounds
DIRECTIONS
- Preheat oven to Broil.
- Combine all ingredients and place on the Party Rye bread.
- Broil until brown and bubbly.
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February 16th, 2012 by alice
Tags: Chicken, Crock, Pot, Stroganoff | Print This Post
INGREDIENTS
- 1cuplight sour cream
- 1tablespoonflour
- 1envelopechicken gravy mix
- 1cupwater
- 1lbboneless skinless chicken breast halves, cut into 1 inch pieces
- 1 (16 ounce)bag frozen stewvegetables, thawed
- 1 (4 ounce)cansliced mushrooms, drained
- 1cupfrozen green peas, thawed
- 1 1/2cups regularbaking mixor reduced-fat baking mix
- 4green onions, chopped
- 1/2cupmilk
DIRECTIONS
- Mix sour cream, flour, gravy mix and water in 3 1/2- to 4-quart slow cooker until smooth.
- Stir in chicken, stew vegetables and mushrooms.
- Cover and cook on Low heat setting for 5 hours or until chicken is tender and sauce is thickened.
- Stir in peas.
- Mix baking mix and green onions.
- Stir in milk just until moistened.
- Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture.
- Cover and cook on High heat setting for 45-50 minutes or until toothpick inserted in center of dumplings comes out clean.
- Serve immediately.
- Makes 4 servings.
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February 16th, 2012 by alice
Tags: Italian, Spaghetti, Squash, Style | Print This Post
INGREDIENTS
- 2lbsspaghetti squash
- 2tablespoonsolive oil
- 1red onion, thinly sliced
- 8ounceszucchini, cut into 1/2 inch dice
- 4mediumtomatoes, diced(romas are best)
- 1/4teaspoonsalt
- 1/4teaspoonfresh ground pepper
- 1/2cuplow-fat parmesan cheese, grated
- 1smalllemon, sliced
DIRECTIONS
- Cut the squash in half lengthwise and remove seeds.
- Place cut sides down in a glass baking dish.
- Add 1/4 cup water and cover with plastic wrap.
- Microwave on high for 8-10 minutes until tender; cool.
- In a large skillet, heat 1 tablespoons.
- of oil.
- Add the onion and cook until translucent.
- Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown.
- Add the tomatoes, salt and pepper.
- Reduce the heat; simmer gently for 10 minutes.
- Using a fork, scrape the squash strands into a bowl.
- Toss with the remaining oil.
- For presentation you can do two things.
- Just toss the squash with the cooked vegetables and sprinkle with cheese or as recommended in the book: Mound the squash in the center of 4 pasta bowls.
- Spoon the vegetable mixture around the squash.
- Drizzle with more oil if desired, and garnish with parmesan cheese.
- Add the lemon slices.
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February 16th, 2012 by alice
Tags: Coconut, Cookies, Swedish | Print This Post
INGREDIENTS
- 3 1/2cupsall-purpose flour
- 2cupssugar
- 2cupsbutter, softened
- 1tablespoonbaking powder
- 1teaspoonbaking soda
- 1teaspoonvanilla
- 1 1/2cupsflaked coconut
DIRECTIONS
- In large bowl, combine, flour, sugar, butter, baking powder, baking soda and vanilla.
- Beat on low, scraping bowl often, until well blended, 3-4 minutes.
- Stir in coconut.
- Divide cookie dough into halves, shape into a roll 12 x 2.
- Wrap in wax paper, refridgerate until firm- around 2 hours.
- Heat oven to 350°.
- Cut rolls into 1/4″ to 1/2″ slices.
- Place 2-inches apart on ungreased cookie sheet.
- Bake 9-14 minutes.
- Cool slightly, then remove from pan.
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February 16th, 2012 by alice
Tags: Chocolate, Pie, Sundae | Print This Post
INGREDIENTS
- 4ouncescream cheese, softened
- 1/2cupsweetened condensed milk
- 2teaspoonsbaking cocoa
- 1 (8 ounce)cartonCool Whip, thawed
- 1chocolate crumb crust(9 inch)
- 1/2cupchocolate syrup, divided
- 1/2cup choppedpecans, divided (optional)
DIRECTIONS
- In a mixing bowl, beat cream cheese until smooth.
- Add milk and cocoa, beat until smooth.
- Fold in whipped topping.
- Spoon into crust.
- Drizzle with chocolate syrup and pecans.
- Cover and freeze overnight.
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