Jeannie's Cookbook

 
Page 1

Black Bean Dip

Ingredients:
  • 2 garlic cloves
  • 2 15 oz. cans black beans, drained, rinsed
  • 1 small can chopped green chiles, drained
  • 1 Tbs. lemon juice
  • Juice of 1 lime
  • 1 Tbs. balsamic vinegar
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • Dash salt
  • Dash pepper
  • 2 Tbs. cilantro
Instructions:

In food processor bowl with metal blade, process garlic until finely chopped. Add all remaining ingredients; process until smooth. Serve with tortilla chips or fresh vegetables. (Yield: 3 cups.)


Date Added:January 01, 2002
Classification:Appetizers
Source:Mine
Meals:Dinner, Snack
Course:Appetizer
Preparation:

Process

Notes:

2001, 2003, 2005, 2006, 2007, 2008
Core

 
Page 2

Granny Smith Guacamole

Ingredients:
  • 3 ripe avocados, halved and pitted
  • 1/2 C finely chopped Vidalia onion
  • 1/2 C snipped fresh cilantro
  • Juice of 1 lime
  • Bottled hot pepper sauce, to taste
  • 1 Granny Smith apple, peeled, cored and finely chopped
  • Kosher salt or table salt, to taste
Instructions:

Scoop avocado flesh into a bowl; add the onion, cilantro, lime juice, and hot pepper sauce. Mash with a fork until it reaches the desired consistency. Stir in apple and season with salt to taste.


Date Added:February 12, 2013
Classification:Appetizers
Source:Foodnetwork.com
Meals:Dinner, Snack
Course:Appetizer
Preparation:

Assemble

Notes:

2013

 
Page 3

Hot Artichoke Dip

Ingredients:
  • 1/2 C reduced-fat sour cream
  • 1/3 C reduced-fat mayonnaise
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. salt
  • 2 (14oz.) cans artichoke hearts, rinsed and drained, divided
  • 1 (15.5oz.) can Great Northern beans, rinsed and drained
  • 1 C (4oz.) grated fresh Parmigiano-Reggiano cheese, divided
  • 2 Tbs. chopped fresh parsley, divided
  • 3 garlic cloves, minced
  • Cooking Spray
Instructions:

Preheat oven to 400.

Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley and garlic. Pulse 20 times or until artichokes are coarsely chopped.

Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of cheese and remaining 1 tablespoon parsley. Bake at 400 for 25 minutes or until bubbly. (Serving size: 1/3 cup)


Date Added:October 15, 2006
Classification:Appetizers
Source:Cooking Light
Meal:Dinner
Course:Appetizer
Preparations:

Bake, Process

Notes:

2006, 2008
2 Points Per Serving
Although initially served hot, this dip will stay delicious as it cools. Serve with fresh vegetables and crackers.

 
Page 4

Layered Bean Dip

Ingredients:
  • 1 (16-ounce) can fat-free refried beans
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 C reduced-fat sour cream
  • 1 C bottled salsa
  • 1 C (4 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
  • Chopped cilantro (optional)
Instructions:

Preheat oven to 375.

Combine beans; spread in a an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375 for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired.


Date Added:September 03, 2005
Classification:Appetizers
Source:Cooking Light
Meal:Dinner
Course:Appetizer
Preparations:

Bake, Combine

Notes:

2005, 2006

 
Page 5

Lemony Light Hummus

Ingredients:
  • 1 (15oz.) can chickpeas, drained and rinsed
  • 6 Tbs. bean juice reserved from can
  • 3 Tbs. juice from 1 large lemon
  • 2 Tbs. tahini
  • 1/2 to 3/4 tsp. salt
  • 1 small garlic clove, minced
  • 1/2 tsp. ground cumin
  • dash cayenne pepper
Instructions:

Put everything in a food processor. Process for one minute, until desired smoothness is met. Add more bean juice if you’d like a creamier consistency.

Eat immediately, or refrigerate to let the flavors come together. (Serving size is about 1/4 cup.)


Date Added:June 27, 2010
Classification:Appetizers
Source:Cheap, Healthy, Good
Meals:Lunch, Dinner
Course:Appetizer
Preparation:

Process

Notes:

2010…2015, 2016

 
Page 6

Mexican Dip

Ingredients:
  • 1 can refried beans, low-fat or non-fat
  • 2 small cans mild chiles or jalapeños
  • 1 pkg. taco seasoning
  • 1 bunch green onions, chopped
  • 1 16oz. container of purchased guacamole
  • 2 tomatoes, chopped
  • 1 sm. can sliced olives
  • 6 to 8 oz. grated cheese
Instructions:

Mix first 4 ingredients together and spread in bottom of 8x8-inch pan. Spread guacamole dip over the first layer. Top with tomatoes, cheese and olives. Refrigerate until ready to serve. Serve with tortilla chips.


Date Added:January 01, 2002
Classification:Appetizers
Source:Mine
Meals:Picnic, Snack
Course:Appetizer
Preparation:

Assemble

Notes:

2000, 2001, 2002, 2003, 2004, 2006

 
Page 7

Roasted Chickpeas

Ingredients:
  • 1 (14.5oz) can chickpeas
  • 1 tsp. olive oil
  • 1/4-1/2 tsp. salt (1/2 will be very salty)
  • 5 dashes cayenne pepper
  • 1 tsp. Cumin
Instructions:

Preheat the oven to 350.

Drain and rinse the chickpeas. Put the chickpeas on a baking sheet, and roast for 20 minutes. Shake them a little bit half way through.

Take them out and put into a bowl. Add the oil and the spices, as much as you want, and mix well. Turn the chickpeas back onto the baking sheet, and back in the oven for another 5-15 minutes. They're done when they're bronzed and VERY crunchy.


Date Added:December 10, 2010
Classification:Appetizers
Source:Cheap, Healthy, Good
Meals:Dinner, Snack
Course:Appetizer
Preparation:

Bake

Notes:

2010
Core

 
Page 8

Roasted Tomatillo Chile Salsa

Ingredients:
  • 1 lb tomatillos, husked
  • 1 white onion, peeled, quartered
  • 4 garlic cloves
  • 2 jalapenos
  • 2 tsp. ground cumin
  • 1 tsp. salt
  • 1/2 C chopped cilantro leaves
  • 1/2 lime, juiced
Instructions:

Preheat oven to 400 degrees.

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 15 to 20 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro and lime juice; pulse mixture until well combined but still chunky.


Date Added:June 15, 2015
Classification:Appetizers
Source:Foodnetwork.com
Meals:Dinner, Snack
Course:Appetizer
Preparations:

Roast, Process

Notes:

2015

 
Page 9

Spiced Peanuts

Ingredients:
  • 1 Tbs. olive oil
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. sugar
  • 1 tsp. curry powder
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 2-1/2 C dry roasted peanuts
Instructions:

Preheat oven to 300. Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add chili powder, cumin, sugar, curry powder, garlic powder and cayenne pepper and stir until fragrant, about 30 seconds. Add peanuts and stir until coated, about 2 minutes. Transfer to large rimmed baking sheet.

Bake peanuts until golden brown and almost dry, stirring occasionally, about 15 minutes. Season with salt. Transfer to paper towels; drain. Cool. (Peanuts can be made 3 days ahead. Store in airtight container at room temperature.)


Date Added:January 01, 2002
Classification:Appetizers
Source:Bon Appetit
Meals:Dinner, Snack
Course:Appetizer
Preparations:

Bake, Stovetop

Notes:

2000, 2001, 2002, 2003, 2004, 2006, 2008
For a little variety, toss an equal amount of toasted, whole almonds with the finished nuts.

 
Page 10

Taco Dip (CP)

Ingredients:
  • 1 pkg. taco seasoning
  • 1 C non-fat sour cream
  • 1 can (16oz.) refried beans
  • 1 can (15oz.) black beans, rinsed and drained
  • 1 C cheese
  • Cilantro for garnish (optional)
  • Tortilla chips
  • Cut-up vegetables
Instructions:

Combine sour cream and taco seasoning; add to mini crock-pot. Add refried beans, black beans and then top with cheese. Put on the lid and leave alone for 2-3 hours. Stir to combine everything; top with cilantro if desired.


Date Added:October 23, 2009
Classification:Appetizers
Source:A Year of Slow Cooking
Meal:Dinner
Course:Appetizer
Preparation:

Crockpot

Notes:

2009…2015, 2016

 
Page 11

Tomato and Basil Bruschetta

Ingredients:
  • 4 slices French bread
  • 4 tsp. olive oil
  • 1 large garlic clove, peeled

  • 1/2 lb. tomatoes, seeded, cut into 1/3-inch pieces
  • 1/2 tsp. sugar
  • 1 tsp. rice vinegar
  • 1/4 C chopped fresh basil
  • salt and pepper to taste
Instructions:

Preheat oven to 375. Arrange bread slices on large baking sheet. Brush bread with 2 teaspoons oil. Bake until bread is toasted and golden brown, about 10 minutes. Rub toasts with garlic.

Mix tomatoes, basil, 2 teaspoons olive oil and sugar in a small bowl. Season to taste with salt and pepper. Spoon 2 tablespoons tomato topping on each toast. Arrange on platter and serve.


Date Added:January 01, 2002
Classification:Appetizers
Source:Mine
Meal:Dinner
Course:Appetizer
Preparations:

Bake, Assemble

Notes:
 
Page 12

All American Heath Brownies

Ingredients:
  • 1/3 C butter or margarine
  • 1-1/2 oz. unsweetened chocolate
  • 1 C sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 C flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1-1/3 C (8oz. pkg.) Heath Milk Chocolate Toffee Bits
Instructions:

Preheat oven to 350. Grease bottom of 8-inch baking pan.

Melt butter and chocolate in medium saucepan over low heat, stirring occasionally. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended. Spread batter in prepared pan.

Bake 20 minutes or until brownie begins to pull away from sides of pan. Remove from oven; sprinkle with toffee bits. Cover tightly with foil. Cool completely in pan on wire rack. Remove foil; cut into squares.


Date Added:September 25, 2013
Classification:Bar Cookies/Brownies
Source:Hershey's
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2013

 
Page 13

Apple Streusel Bars

Ingredients:
  • SWEET PASTRY:
  • 2 C flour
  • 1/2 C sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C butter
  • 1 egg, beaten
  • APPLE FILLING:
  • 1/4 C sugar
  • 2 Tbs. flour
  • 1 tsp. cinnamon
  • 4 C (about 3 medium) sliced, peeled baking apples (Granny Smith or Gala work well)
  • GLAZE:
  • 1 C powdered sugar
  • About 1-1/2 Tbs. milk
  • 1/2 tsp. almond extract
Instructions:

Preheat oven to 350 degrees.

To prepare crust, mix flour, sugar, salt, and baking powder in the bowl of a food processor. Cut butter into chunks; add to processor and pulse until you have pea-sized crumbles. Pour into a medium bowl and gently mix in beaten egg.

Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Set aside.

To prepare apple filling, combine flour, sugar, and cinnamon. Toss with apples and spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes. When finished, allow to cool completely.

To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency. Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.


Date Added:April 25, 2012
Classification:Bar Cookies/Brownies
Source:Our Best Bites
Meals:Dinner, Snack
Course:Dessert
Preparations:

Bake, Process

Notes:

2012, 2016

 
Page 14

Blondies with Pecans and Chocolate Chips

Ingredients:
  • 2 C flour
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda
  • 10 Tbs. unsalted butter
  • 2 C golden brown sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 3/4 C semisweet mini chocolate chips
  • 3/4 C chopped pecans
Instructions:

Preheat oven to 350. Mix flour, baking powder, salt and baking soda in medium bowl.

Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick). Spread batter in jelly-roll sized pan. Sprinkle with chocolate chips and pecans.

Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve.


Date Added:January 01, 2002
Classification:Bar Cookies/Brownies
Source:Bon Appetit
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

200, 2001, 2003, 2005, 2006, 2008
4 Points Each; 116 for Entire Recipe

 
Page 15

Blueberry Streusel Bars

Ingredients:
  • CRUST:
  • 1-1/2 C old-fashioned oats
  • 1-1/2 C flour
  • 1 C firmly packed brown sugar
  • 1/2 tsp. baking soda
  • 1 C chilled unsalted butter, cut into small pieces

  • FILLING:
  • 1 12-oz. package frozen blueberries, thawed
  • 2/3 C raspberry jam
  • 5 tsp. flour
  • 1-1/2 tsp. lemon zest
Instructions:

Preheat oven to 375. Spray a 13x9x2-inch pan with non-stick cooking spray. Combine fist 4 crust ingredients in medium bowl. Cut in butter using pastry blender or two knives until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.

For filling, mix blueberries, jam, flour and lemon peel in bowl. Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.


Date Added:January 01, 2002
Classification:Bar Cookies/Brownies
Source:Mine
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2001
3 Points Each (32); 4 Points Each (24); 100 for Entire Recipe

 
Page 16

Chocolate-Raspberry Streusel Squares (Crack Bars)

Ingredients:
  • 1-1/2 C flour
  • 1-1/2 C quick-cooking or old fashioned oats
  • 1/2 C sugar
  • 1/2 C brown sugar, firmly packed
  • 1 tsp. baking powder
  • 1/4 tsp. salt, optional
  • 1 C butter or margarine, softened
  • 1 jar (10 oz.) raspberry jam or preserves
  • 1 C semi-sweet chocolate chips
  • 1/4 C almonds, chopped
Instructions:

Preheat oven to 375. Spray and 11x7-inch baking pan with non-stick cooking spray; set aside.

In medium bowl, combine flour, oats, granulated sugar, brown sugar, baking powder and salt. With pastry blender or 2 knives, cut in margarine until crumbly.

Reserve 1 cup oat mixture for streusel topping; press remaining oat mixture onto bottom of prepared pan. Spread preserves over crust; sprinkle evenly with chocolate chips.

Add almonds to reserved 1 cup oat mixture; sprinkle over chocolate chips, patting lightly. Bake 30 to 35 minutes, or until golden brown.

Cool completely in pan until chocolate is firm. To serve, cut into bars.


Date Added:January 01, 2002
Classification:Bar Cookies/Brownies
Source:Bon Appetit
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2002…2015, 2016
Don't use a food processor to cut in the butter - it ruins the texture.

 
Page 17

Evil Brownies (a.k.a. Peanut Butter Brownie Bars)

Ingredients:
  • 1 pkg. fudge brownie mix (13x9-inch pan size)

  • 12 peanut butter cups, chopped
  • 1/2 C salted peanuts, chopped

  • 2 cups (12oz.) semisweet chocolate chips
  • 1-1/4 C creamy peanut butter
  • 1 Tbs. butter
  • 1/8 tsp. salt
  • 1-1/2 C crisp rice cereal
  • 1 tsp. vanilla extract
Instructions:

Preheat oven to 350 degrees.

Prepare brownie batter according to package directions. Spread into a greased 13x9-inch baking pan; bake for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.

Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.

After the brownies have cooled, combine the chocolate chips, peanut butter, butter and salt in a medium saucepan. Cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in cereal and vanilla. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting. Yield: 3 dozen.


Date Added:January 10, 2010
Classification:Bar Cookies/Brownies
Source:Taste of Home
Meals:Lunch, Dinner
Course:Dessert
Preparations:

Bake, Stovetop

Notes:

2009

 
Page 18

Granola Bars (Basic)

Ingredients:
  • 1-1/2 C oats
  • 1/4 C wheat germ
  • 1/4 C nuts, chopped (anything you have on hand)
  • 1 egg
  • 1 egg white
  • 3/4 C brown sugar
  • 1 Tbs. canola oil
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2/3 C dried cranberries, chopped
  • 1 Tbs. flour
Instructions:

Preheat oven to 350 degrees.

Spread oats, wheat germ and nuts on a baking sheet; bake, stirring occasionally, for 15 to 18 minutes, until lightly browned and fragrant.

Reduce oven temperature to 325 degrees. Line an 11x7-inch baking pan with foil. Lightly oil or coat with nonstick spray.

In a large bowl, whisk together egg, egg white, brown sugar, oil, cinnamon, salt and vanilla extract. Stir in toasted oat mixture, dried cranberries and flour.

Spread in prepared pan and bake for 30 to 35 minutes, or until golden brown. Cool completely; cut into 16 bars with a lightly oiled knife.


Date Added:October 13, 2009
Classification:Bar Cookies/Brownies
Source:Mine
Meals:Picnic, Snack
Course:Dessert
Preparations:

Bake, Assemble

Notes:

2009…2015, 2016

 
Page 19

Granola Bars (Peanut Butter-Honey)

Ingredients:
  • 2 C old fashioned oats
  • 1/4 C wheat germ
  • 1/2 C smooth peanut butter
  • 1/2 C honey
  • 1 Tbs. brown sugar
  • 1 tsp. salt
  • 1/2 C chopped dried fruit or chopped nuts
Instructions:

Preheat the oven to 350 degrees. Line an 11x7-inch baking pan with foil; spray foil with cooking spray.

Spread the oats, wheat germ and nuts if using onto a half-sheet pan. Place in the oven and toast for 10-15 minutes, stirring occasionally; remove from oven.

In the meantime, combine the peanut butter, honey, brown sugar and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved and mixture is combined.

Add the oat mixture to the liquid mixture; add the dried fruit if using, and stir to combine. Turn mixture out into the prepared baking pan and press down, evenly distributing the mixture. Bake for 20-25 minutes, until golden brown. Remove from the oven and allow to cool completely. Cut into 16 pieces and store in an airtight container for up to a week.


Date Added:November 08, 2009
Classification:Bar Cookies/Brownies
Source:Mine
Meals:Breakfast, Snack
Course:Main Course
Preparations:

Bake, Stovetop

Notes:

2009, 2010, 2014

 
Page 20

Key Lime Squares

Ingredients:
  • Crust:
  • 6 graham crackers (to make ¾ C crumbs)
  • 2 C pretzels, ground (to make ¾ C crumbs
  • 6 Tbs. unsalted butter, melted
  • 2 Tbs. sugar

  • Filling:
  • 1 C sugar
  • 3 Tbs. all-purpose flour
  • ½ C sweetened condensed milk
  • 4 eggs
  • ½ C fresh lime juice
  • Finely minced zest of 2 limes

  • Whipped Cream:
  • ½ C heavy cream
  • 2 oz. white chocolate, chopped
Instructions:

Process crackers in a food processor until fine; transfer to a mixing bowl. Pulverize pretzels, grinding until almost fine (some small pieces should remain). Add pretzels to crumbs and mix with butter and 2 Tbs. sugar.

Sprinkle the mixture evenly into the prepared pan, using a measuring cup to “tamp” down the crust. Bake for 15-18 minutes, or until golden around the edges.

Whisk 1 cup sugar and flour together in a mixing bowl while crust bakes. Add condensed milk and eggs; whisk just until blended. Stir in lime juice and zest.

Pour filling over hot crust and bake 20 minutes or until filling is set and no longer jiggly in the center. Cool bars completely, then cover and chill until firm, at least 4 hours.

Heat cream in a saucepan until bubbles form around the edge. Off heat, add chocolate, whisk until smooth, then chill until cold. Just before serving, whip cream to soft peaks. Cut cold bars into squares and transfer to a platter.

Garnish each bar with a rosette of whipped cream or dollop some on each bar. Finish with a slice of lime.


Date Added:July 28, 2013
Classification:Bar Cookies/Brownies
Source:Unknown
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2013

 
Page 21

Lemon Butter Bars

Ingredients:
  • 1 C flour
  • 1/4 C powdered sugar
  • 1 C sugar
  • 1/4 tsp. salt
  • 1/2 C butter, softened
  • 2 eggs
  • 1/2 tsp. baking powder
  • 1/3 C lemon juice
Instructions:

Preheat oven to 350 degrees.

Beat together flour, butter and powdered sugar until well blended. Press into bottom of 18-inch-square pan. Bake for 25-30 minutes until lightly browned and just set. Remove from oven and maintain oven temperature.

Meanwhile, beat together eggs, sugar, baking powder, salt and lemon juice until smooth. Pour over hot crust. Bake an additional 20 minutes or until bubbly, lightly browned and just set.

Cool completely in pan on wire rack. Dust lightly with powdered sugar. Cut into squares and serve.


Date Added:September 01, 2005
Classification:Bar Cookies/Brownies
Source:Mine
Meals:Snack, Other
Course:Dessert
Preparation:

Bake

Notes:

200, 2005, 2008
3 Points Each; 55 for Entire Recipe

 
Page 22

Low-Fat Fudge Brownies

Ingredients:
  • 1/2 C flour
  • 1/2 tsp. baking powder
  • 2 Tbs. cocoa powder
  • 2 Tbs. warm water - more if needed
  • 1 Tbs. vanilla
  • 1/2 tsp. instant espresso powder
  • 2 Tbs. butter
  • 3 oz. semisweet chocolate chips
  • 1/2 C sugar
  • 1/8 tsp. salt
  • 1 egg, lightly beaten
Instructions:

Preheat oven to 350. Spray an 8-inch square pan with non-stick cooking spray.

Whisk flour and baking powder together in a small bowl; set aside. In a separate bowl, whisk cocoa, water, vanilla and espresso powder together until smooth; set aside.

Microwave butter and chocolate chips together on 50% power until melted, about 1 minute; whisk until mixture is smooth. Whisk in sugar and salt until completely incorporated. Add the cocoa mixture and whisk until smooth; whisk in the egg. Stir in the flour mixture until just incorporated (do not over-mix).

Pour batter into prepared pan and smooth top. Bake until toothpick inserted into center comes out with a few moist crumbs attached, 20-25 minutes, rotating the pan halfway through baking. Cool completely on a wire rack; remove from pan and cut into 9 or 12 brownies.


Date Added:November 27, 2007
Classification:Bar Cookies/Brownies
Source:Mine
Meals:Dinner, Picnic, Snack
Course:Dessert
Preparation:

Bake

Notes:

2007…2015, 2016

 
Page 23

Mocha-Chocolate Shortbread

Ingredients:
  • 1-1/4 C flour
  • 1/2 C powdered sugar
  • 2 tsp. instant coffee granules (or 1 tsp. espresso powder)
  • 2/3 C butter
  • 1/2 tsp. vanilla
  • 2 C (12oz.) semi-sweet chocolate chips, divided
Instructions:

Preheat oven to 325.

Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended. Stir in 1 cup chocolate chips.

Press dough into an ungreased 9-inch square pan; prick dough with a fork.

Bake for 20 minutes or until lightly browned. Sprinkle remaining 1 cup chips over top; spread to cover once chips have melted. Cut shortbread into 25 (about 1 3/4-inch) squares; cut each square into 2 triangles. Let cool 30 minutes in pan before removing.


Date Added:November 30, 2009
Classification:Bar Cookies/Brownies
Source:Southern Living
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2009
3 Points Per Serving; 90 Points Total Recipe

 
Page 24

No-Bake Bars

Ingredients:
  • 2 C sugar
  • 1/4 C cocoa
  • 1/2 C milk
  • 1/2 C margarine
  • 1 C peanut butter
  • 1 tsp. vanilla
  • 2 C quick-cooking rolled oats
  • 1 C rice krispies
Instructions:

Lightly grease 13x9-inch pan. In large saucepan, combine sugar, cocoa, milk and margarine. Bring to a boil over medium heat, stirring constantly; remove from heat. Add peanut butter and vanilla; mix well. Stir in oats and coconut. Pour into prepared pan. Cover and refrigerate. Cut into bars. Store in refrigerator.


Date Added:January 01, 2002
Classification:Bar Cookies/Brownies
Source:Mine
Meal:Snack
Course:Dessert
Preparation:

Stovetop

Notes:

3 Points Each; 112 for Entire Recipe

 
Page 25

S'Mores Bars

Ingredients:
  • 8 to 10 whole graham crackers
  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 2 cups mini marshmallows
  • 1 cup (6 oz.) semisweet chocolate chips
  • 2 whole graham cracker sheets, chunked up
Instructions:

Preheat oven to 350 degrees

Arrange whole graham crackers in a single layer in a greased 13x9-in. baking pan. Prepare the brownie batter according to package directions. Spread over crackers.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, chocolate chips and chunked-up graham crackers. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting.


Date Added:September 04, 2013
Classification:Bar Cookies/Brownies
Source:Taste of Home
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2013

 
Page 26

Toffee Bars

Ingredients:
  • 1/2 C pecans
  • 2 C flour
  • 1/2 C butter, softened
  • 1/2 C margarine, softened
  • 1 C firmly packed dark-brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1 12-ounce package semisweet chocolate chips
Instructions:

Preheat oven to 350. Spread pecans on a 15x10x1-inch jelly-roll pan and toast in the oven, stirring frequently until golden, about 10 minutes. Remove and chop finely.

Lightly grease the jelly-roll pan and set aside. In a medium bowl with mixer at medium speed, beat flour, butter, sugar, egg, vanilla and salt until smooth. Dough will be stiff. Press dough into pan and bake 20 minutes or just until dough begins to pull away from the sides of pan. Turn oven off. Sprinkle chocolate evenly over the top and return pan to oven for 5 minutes. Remove from oven and immediately spread chocolate evenly over cookie and sprinkle with chopped pecans. While still warm, cut crosswise into 2-inch strips, then diagonally into diamond-shaped bars. The bars can remain in the pan for easy transportation.


Date Added:January 01, 2002
Classification:Bar Cookies/Brownies
Source:Reader's Digest - Modified
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2001, 2002, 2003, 2005, 2006, 2008
3 Points Each; 137 for Entire Recipe

 
Page 27

Toffee Blondies

Ingredients:
  • 1/2 C butter, melted
  • 1 C light-brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1-1/2 C flour
  • 1 C toffee bits
Instructions:

Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil, with a bit of overhang on two sides. Set aside.

In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla and salt. With mixer on low speed, add flour and beat until combined. Stir in toffee bits by hand.

Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.

Grasping foil, lift cake from pan. Peel off foil. Using serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.


Date Added:November 02, 2014
Classification:Bar Cookies/Brownies
Source:Everyday Food
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2014

 
Page 28

Gram's Spiced Tea

Ingredients:
  • 4 tea bags
  • 4 quarts water
  • 1-3/4 C sugar
  • 1 small can frozen lemonade
  • 1 small can frozen orange juice
  • 2 or 3 cinnamon sticks
  • 12 cloves

Instructions:

Bring water to a boil. Add remaining ingredients; simmer for about an hour. Remove tea bags and cloves before serving.


Date Added:January 01, 2002
Classification:Beverages
Source:Gram
Meal:Other
Course:Beverage
Preparation:

Stovetop

Notes:

2005, 2006, 2007, 2008

 
Page 29

Russian Tea

Ingredients:
  • 1 jar (2oz.) instant tea powder
  • 10oz. Tang drink powder
  • 3/4 C sugar
  • 1 tsp. cloves
  • 1 tsp. allspice
  • 1 tsp. Cinnamon
Instructions:

Mix all ingredients together until well blended. Store in an airtight container. Add 2-3 teaspoons mix to 8 ounces of boiling water to serve.


Date Added:December 10, 2010
Classification:Beverages
Source:Cheap, Healthy, Good
Meal:Snack
Course:Beverage
Preparation:

Assemble

Notes:

2010

 
Page 30

Asparagus & Leek Frittata

Ingredients:
  • 2 Tbs. butter
  • 1 C chopped leeks (white and pale green parts only)
  • 1-12oz. bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2-1/2 cups)
  • 1/2 C garlic greens, chopped
  • 8 eggs
  • 1 C diced Fontina or cheddar cheese, divided
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 C grated Parmesan cheese
Instructions:

Preheat broiler. Melt butter in heavy broiler proof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and sprinkle lightly with salt and sauté until tender, about 6 minutes. Add garlic greens. Whisk eggs, 3/4 cup Fontina or cheddar cheese and pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina or cheddar cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.


Date Added:May 02, 2010
Classification:Breakfast Main Dishes
Source:Klesick Family Farm
Meals:Breakfast, Brunch
Course:Main Course
Preparations:

Bake, Stovetop

Notes:

2010

 
Page 31

Slow Cooker French Toast (CP)

Ingredients:
  • Non-stick cooking spray
  • 6 C crusty whole grain bread (cut into 1-inch cubes)
  • 3/4 C pitted ,chopped dates or other dried fruit
  • 7 eggs
  • 3-1/2 C low fat milk
  • 1/4 C maple syrup
  • 1/4 C brown sugar
  • 1-1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 tsp. vanilla extract
Instructions:

Lightly coat the inside of your slow cooker with olive oil.

Put the cubed bread into the slow cooker. Sprinkle the chopped dates over the bread.

Crack the eggs into a mixing bowl and whisk until blended. Add the milk, maple syrup, sugar, cinnamon, nutmeg, and vanilla and whisk until smooth. Pour the egg mixture over the bread and dunk the bread into the eggs to coat it a bit. The bread will bob back to the surface.

Put on the slow cooker lid, turn to high, and cook for 2-1/2 hours.

Serve with generous amounts of your favorite fresh fruit along with maple syrup, jam and/or plain yogurt.


Date Added:December 11, 2018
Classification:Breakfast Main Dishes
Source:Mom's Kitchen Handbook
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Crockpot

Notes:

2018

 
Page 32

Texas-Style Breakfast Casserole

Ingredients:
  • 2 C frozen hash brown potatoes
  • 1 C frozen corn
  • 1 C diced red bell pepper
  • 8oz. Italian turkey sausage, cooked and crumbled
  • 1 C fat-free milk
  • 2 eggs
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 3/4 C 2% shredded cheddar cheese
Instructions:

Preheat oven to 350. Coat a medium square or rectangular baking dish with cooking spray.

Place potatoes and then vegetables in baking dish; top with sausage. In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.

Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.


Date Added:February 07, 2010
Classification:Breakfast Main Dishes
Source:WW
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2010
5 Points Each Core w/o Cheese

 
Page 33

Carrot-Ginger Tea Sandwiches

Ingredients:
  • 2 grated carrots
  • 2 Tbs. cream cheese, softened
  • 2 Tbs. mayonnaise
  • 1 tsp. sweet ginger paste (optional)
  • Salt and pepper to taste
  • 4 slices multi-grain bread
  • 4 tsp. butter
  • Alfalfa sprouts
Instructions:

In a medium bowl combine carrots, cream cheese, mayonnaise and ginger paste; add salt and pepper.

Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and then remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 2 whole sandwiches, 4 halves or 8 fourths.


Date Added:June 12, 2009
Classification:Burgers, Sandwiches & Pizza
Source:Mine
Meals:Lunch, Picnic
Course:Main Course
Preparation:

Assemble

Notes:

2008

 
Page 34

Cucumber Tea Sandwiches

Ingredients:
  • 1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
  • 1/2 C butter, room temperature
  • 1/2 C coarsely chopped watercress leaves
  • 16 slices best-quality white bread
  • Salt to taste
  • 1/2 C alfalfa sprouts
Instructions:

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine butter and watercress; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 8 whole sandwiches, 16 halves or 32 fourths.


Date Added:June 12, 2009
Classification:Burgers, Sandwiches & Pizza
Source:Mine
Meals:Lunch, Picnic
Course:Main Course
Preparation:

Assemble

Notes:

2008

 
Page 35

Pinto and Rice Burgers

Ingredients:
  • 2 cans (15.5 oz.) pinto beans, rinsed and drained
  • 1-3/4 C cooked long-grain brown rice
  • 1/3 C plain dried breadcrumbs
  • 1 bunch scallions, thinly sliced
  • 1 jalapeno, diced
  • 1 small tomato, diced
  • 1/4 C chopped fresh cilantro
  • 2 eggs, lightly beaten
  • Coarse salt and ground pepper
  • 2 Tbs. olive oil, divided
  • 10 hamburger buns
  • Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)
Instructions:

In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, jalapeno, tomato, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Using a 1/3 cup measure as a guide, form into 10 patties.

In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through, about 3 minutes per side. Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.


Date Added:July 28, 2013
Classification:Burgers, Sandwiches & Pizza
Source:Everyday Food
Meals:Lunch, Dinner
Course:Main Course
Preparations:

Assemble, Stovetop

Notes:

2013, 2014, 2015

 
Page 36

Salsa Black Bean Burgers

Ingredients:
  • 1 can (15oz.) black beans, rinsed and drained
  • 2/3 C dry bread crumbs
  • 1 small tomato, seeded and finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 egg
  • 1 tsp. minced fresh cilantro
  • 1 garlic clove, minced
  • 1 Tbs. olive oil
  • 4 whole wheat hamburger buns
  • Reduced-fat sour cream and guacamole, optional
Instructions:

Place beans in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno, egg, cilantro and garlic. Mix until combined. Shape into four patties.

In a large nonstick skillet, cook patties in oil in batches over medium heat for 4-6 minutes on each side or until lightly browned. Serve on buns. Top with sour cream and guacamole if desired.


Date Added:November 19, 2015
Classification:Burgers, Sandwiches & Pizza
Source:Taste of Home
Meals:Lunch, Dinner
Course:Main Course
Preparations:

Stovetop, Process

Notes:

2015

 
Page 37

Apple Cake

Ingredients:
  • 3/4 C vegetable oil
  • 1/2 C applesauce
  • 1-1/2 C sugar
  • 2 eggs
  • 2 tsp. baking powder
  • 2-1/2 C cake flour
  • 1 tsp. salt
  • 1/2 tsp. vanilla
  • 3 C chopped apples
  • 1 C chopped nuts
Instructions:

Cream together oil, applesauce, sugar and eggs. Sift together baking powder, cake flour and salt, add to mixture. Stir in vanilla. Add apples and nuts. Pour into a greased and floured bundt pan. Bake for 1 hour at 350.


Date Added:June 01, 2002
Classification:Cakes/Cupcakees
Source:Mine
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2005
5 Points Each(24 Servings) 7 Points Each(16 Servings) 4 Points Each(No Nuts); 121 for Entire Recipe

 
Page 38

Apple-Pecan Cake

Ingredients:
  • 1/2 C butter, room temperature
  • 1 medium apple, such as Gala or Fuji, peeled and diced small
  • 3/4 C pecans, toasted and coarsely chopped
  • 2-1/2 C flour
  • 2 tsp. baking powder
  • 1 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 3/4 C unsweetened applesauce
  • 1/2 C low-fat plain yogurt
  • 1-1/3 C sugar
  • 1 tsp. packed, finely grated orange zest
  • 3 eggs
  • Powdered sugar, for dusting
Instructions:

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with Cooking Spray.

In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.

In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apple mixture. Transfer batter to pan and smooth top.

Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners' sugar before serving.


Date Added:November 03, 2011
Classification:Cakes/Cupcakees
Source:Everyday Food
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2011

 
Page 39

Berry Best Upside Down Cake

Ingredients:
  • 1/3 C butter
  • 1/2 C sugar
  • 1 bag (12 oz.) frozen mixed berries thawed and drained
  • 1-1/3 C flour
  • 1 C sugar
  • 2/3 C milk
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1 egg
Instructions:

Preheat oven to 350°F.

In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.

Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.


Date Added:July 07, 2011
Classification:Cakes/Cupcakees
Source:Betty Crocker
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2011
6 Points Plus per Serving

 
Page 40

Blueberry Buttermilk Cake

Ingredients:
  • 1 C flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 C (half a stick) unsalted butter, at room temperature
  • 2/3 C plus 1 Tbs. sugar, divided
  • 1/2 tsp. vanilla extract
  • 1 egg
  • 1/2 C buttermilk
  • Zest of half a lemon
  • 3/4 C fresh blueberries
Instructions:

Preheat to 400°F. Butter and flour a 9-inch round cake pan.

In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk together, and set aside.

In the bowl of a standard electric mixer, beat together the butter and 2/3 cup of sugar at medium speed until light and fluffy. Beat in the vanilla, followed by the egg, beating well after each addition.

Reduce the mixer speed to low, and add the flour mixture in three batches, alternating with the buttermilk (beginning and ending with flour), and mix until just combined. Do not over mix. Gently fold in 1/4 cup of blueberries.

Spoon the batter into the cake pan, and smooth the top with a rubber spatula. Gently scatter the remaining blueberries over the top of the cake, and sprinkle with the remaining 1 tablespoon of sugar.

Bake until cake is golden and a toothpick inserted into center of the cake comes out clean, 25 to 30 minutes. Cool in pan 10 minutes before transferring the cake to a rack to cool completely. Invert the cake onto a plate before serving.


Date Added:November 28, 2012
Classification:Cakes/Cupcakees
Source:Gourmet
Meals:Dinner, Picnic
Course:Dessert
Preparation:

Bake

Notes:

2012

 
Page 41

Cranberry Upside-Down Cake

Ingredients:
  • 1 box of yellow cake mix
  • 1 pkg. raw cranberries
  • 2 C sugar
  • 1 C brown sugar
  • 1/2 C butter, melted
  • 1 C walnuts, roughly chopped
Instructions:

Preheat oven to 350.

Pour melted butter into the bottom or a 13x9-inch pan coated with cooking spray. Roughly chop cranberries in a food processor; pour into a medium bowl. Add both sugars to cranberries and stir to combine. Pour cranberry mixture evenly over melted butter.

Follow the directions on the box to prepare the yellow cake mix and pour it over everything. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes. Then, with a knife, loosen the cake from edges of the pan and turn the pan over on a plate. Serve with whipped cream or ice cream.


Date Added:January 16, 2011
Classification:Cakes/Cupcakees
Source:Cranberry Valentine
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2010

 
Page 42

Margarita Cake

Ingredients:
  • 1-1/2 C coarsely crushed pretzels
  • 1/2 C sugar
  • 1/2 C butter or margarine, melted
  • 1 box white cake mix
  • 1-1/4 C bottled, nonalcoholic margarita mix
  • 1/3 C canola oil
  • 1 Tbs. grated lime peel
  • 3 egg whites
  • 1 container (8oz.) cool whip, thawed
  • Additional grated lime peel, if desired
Instructions:

Preheat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with non-stick spray.

In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.


Date Added:July 07, 2011
Classification:Cakes/Cupcakees
Source:Betty Crocker
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2011

 
Page 43

Oatmeal Cake

Ingredients:
  • Cake:
  • 1-1/2 C boiling water
  • 1 C oats
  • 1/2 C margarine
  • 1 C brown sugar
  • 2 eggs
  • 1 C sugar
  • 1 tsp. baking soda
  • 1-1/2 C flour
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 tsp. baking powder

  • Topping:
  • 6 Tbs. margarine
  • 1 tsp. vanilla
  • 1 C chopped nuts
  • 1 C brown sugar
  • 1/4 C cream or evaporated milk
  • 1 C coconut

Instructions:

For cake: Pour boiling water over the oats and 1/2 cup margarine. Cover and let stand 20 minutes. Combine the remaining cake ingredients and mix well with the oats. Pour into a greased 13x9-inch pan and bake for 35 minutes at 350.

For topping: Mix all topping ingredients together and spread on top of baked cake. Place under a broiler until browned. Watch closely - topping will burn fast.


Date Added:January 01, 2002
Classification:Cakes/Cupcakees
Source:Caroline Titmus
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2001
7 Points Each; 169 for Entire Recipe

 
Page 44

Caramel Corn

Ingredients:
  • 1 (3.5oz.) package plain (unbuttered natural flavor) microwave popcorn
  • 1 C light brown sugar
  • 1/4 C light corn syrup
  • 6 Tbs. unsalted butter, melted
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 2 tsp. vanilla
  • 1 C lightly salted peanuts, roughly chopped
Instructions:

Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.

Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and transfer the popcorn from the bag to the bowl, taking care to pick out and discard any unpopped kernels.

In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 8 to 10 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet.

Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.

Store in an airtight container for up to 5 days (or thereabouts).

Yield: about 10 cups


Date Added:January 09, 2010
Classification:Candy
Source:Orangettte
Meal:Snack
Course:Dessert
Preparations:

Bake, Stovetop

Notes:

2009

 
Page 45

Chocolate Spoons

Ingredients:
  • 1 C semisweet chocolate chips, white vanilla baking chips or mint-flavored chocolate chips (6 oz.)
  • 18-24 red plastic spoons
  • Candy decorations, crushed hard peppermint candies, miniature candy-coated chocolate chips or decorator sugar crystals, if desired
Instructions:

Line cookie sheet with waxed paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly.

Tip saucepan so chocolate runs to one side. Dip bowl portion of each spoon into chocolate. Sprinkle with crushed hard peppermint candies. Place on waxed paper. Let stand about 10 minutes or until chocolate is dry.

Wrap spoons in plastic wrap or cellophane.


Double-dipping is encouraged for spoons. Dip first into dark chocolate, than after dark chocolate has set, dip into white chocolate, leaving some of the dark chocolate showing. Or, drizzle melted chocolate in a zigzag design over spoons.


Date Added:July 26, 2013
Classification:Candy
Source:Betty Crocker
Meal:Dinner
Course:Dessert
Preparations:

Assemble, Stovetop

Notes:

2012

 
Page 46

Chocolate-Fruit Bark

Ingredients:
  • 1-1/2 lb. bittersweet chocolate
  • 1/2 C dried fruit, chopped
  • 1/2 C toasted almonds or pecans, chopped
Instructions:

Melt chocolate in double boiler. Combine chocolate, fruit and nuts. Pour mixture onto cookie sheet layered with parchment or waxed paper and place in refrigerator until firm. Remove from cookie sheet and break into pieces.


Date Added:December 01, 2008
Classification:Candy
Source:Mine
Meal:Dinner
Course:Dessert
Preparations:

Assemble, Stovetop

Notes:

2007, 2008

 
Page 47

Fudge (Easy Marshmallow)

Ingredients:
  • 1 7 oz. jar marshmallow cream
  • 1-1/2 C sugar
  • 2/3 C evaporated milk
  • 1/4 C margarine
  • 1/4 tsp. salt
  • 12 oz. semi-sweet chocolate chips
  • 1/2 C nuts, chopped (optional)
  • 1 tsp. vanilla
Instructions:

Line a 11x7-inch pan with aluminum foil and set aside. Combine first five ingredients in saucepan; bring to a boil. Boil for 5 minutes and remove from heat. Stir in chocolate chips until melted. Add vanilla and nuts and pour into prepared pan. After fudge has cooled, cut into squares and store in an airtight container.


Date Added:January 01, 2002
Classification:Candy
Source:Kraft
Meal:Snack
Course:Dessert
Preparation:

Stovetop

Notes:

2015
1 Point Each (60 pieces); 2 Points Each (Under 60 pieces); 93 for Entire Recipe

 
Page 48

Jell-O Popcorn

Ingredients:
  • 8 C popped popcorn
  • 1/4 C butter
  • 3 Tbs. light corn syrup
  • 1/2 C sugar
  • 1 small box (3oz.) Jell-O, any flavor (not the sugar free kind)
Instructions:

Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Spray extra large mixing bowl with non-stick spray.

Place popcorn in prepared bowl. Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jell-O and stir to combine.

Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes. Immediately pour over popcorn in bowl. Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.

Put the pan in the oven and bake for 10 minutes. Remove the pan from the oven and let cool to room temperature. Break into pieces and enjoy!


Date Added:November 25, 2010
Classification:Candy
Source:Our Best Bites
Meal:Snack
Course:Dessert
Preparations:

Bake, Stovetop

Notes:

2010, 2015

 
Page 49

Marshmallow Popcorn Treats

Ingredients:
  • Cooking spray
  • 1 (10oz.) package miniature marshmallows
  • 1 Tbs. unsalted butter
  • 1/8 tsp. kosher salt
  • 10 C salt- and oil-free popped popcorn (such as SmartPop)
  • 1 oz. bittersweet chocolate, finely chopped
Instructions:

Coat an 8-inch square baking pan with cooking spray.

Combine marshmallows, butter, and salt in a Dutch oven over medium heat. Cook mixture until melted and smooth, stirring constantly. Remove from heat. Stir in popcorn. Transfer mixture to pan, pressing with parchment paper coated with cooking spray.

Place chocolate in a microwave-safe bowl. Microwave at HIGH 1 minute; stir until smooth. Drizzle chocolate over popcorn mixture. Refrigerate 5 minutes. Lift mixture from pan, and cut into 12 bars.


Date Added:November 19, 2015
Classification:Candy
Source:Cooking Light
Meal:Snack
Course:Dessert
Preparation:

Stovetop

Notes:

2015

 
Page 50

Muddy Buddies

Ingredients:
  • 9 C Chex cereal
  • 1 C semisweet chocolate chips
  • 1/2 C smooth peanut butter
  • 1/4 C butter
  • 1 tsp. vanilla
  • 1-1/2 C powdered sugar
Instructions:

Measure cereal into a large bowl and set aside.

In a 1 quart microwave safe bowl, heat chocolate chips, peanut butter, and butter for 1 minute on high heat. Stir. Microwave 30 seconds longer or until melted and smooth. Stir in vanilla.

Pour chocolate mixture over cereal and stir well to coat all pieces. Divide mixture between 2, 1-gallon resealable food-storage plastic bags.

Add 3/4 cup powdered sugar to each bag. Seal bags; shake until well coated. Spread on waxed paper or foil for about 30 minutes to cool. Store in an airtight container at room temp, or in the fridge.


Date Added:December 10, 2010
Classification:Candy
Source:Chex
Meal:Snack
Course:Dessert
Preparation:

Assemble

Notes:

2010

 
Page 51

Peanut Butter Balls

Ingredients:
  • 1/2 C margarine, melted
  • 2 C peanut butter (or 1-18 oz. jar)
  • 1 lb. powdered sugar
  • 1 tsp. vanilla
  • 3-1/2 C rice krispies
  • 1 large Hershey bar (7 oz.)
  • 1/2 stick paraffin wax
  • 1 12 oz. bag semisweet chocolate chips
Instructions:

In a small bowl, mix together margarine, peanut butter and vanilla; set aside. In a very large bowl, combine powdered sugar and rice krispies. Add peanut butter mixture and mix until all cereal is evenly coated. Shape into balls and refrigerate for at least 30 minutes.

Melt chocolates and paraffin in a double boiler. Dip peanut butter balls and place on foil. Leave at room temperature until set. (Leave overnight to harden if possible.) These can be frozen and eaten at a later date.


Date Added:January 01, 2002
Classification:Candy
Source:Louise Durham
Meal:Snack
Course:Dessert
Preparation:

Assemble

Notes:

2002, 2003, 2004, 2005, 2006, 2007, 2008
3 Points Each (for 60-80); 215 for Entire Recipe

 
Page 52

Peppermint Bark

Ingredients:
  • 8 candy canes, crushed (about 4oz. crushed candy)
  • 24 oz. white chocolate or white candy coating
  • 1/2 tsp. peppermint extract
Instructions:

Place candy canes in food processor and process into 1/2-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate; add peppermint flavoring. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle).


Date Added:January 04, 2004
Classification:Candy
Source:Mine
Meal:Snack
Course:Dessert
Preparation:

Stovetop

Notes:

2003…2014, 2015

 
Page 53

Pretzel 'Reindeer'

Ingredients:
  • 50 mini pretzels
  • 50 Rolo candies, unwrapped
  • 50 red and green M&M candies
Instructions:

Preheat oven to 275.

Place pretzels, evenly spaced apart, on a large baking sheet lined with parchment paper. Top each pretzel with a Rolo. Bake in the lower part of your oven for about 10 minutes. Just long enough to soften the candy, not melt it.

Remove pan from the oven and immediately press an M&M candy into the center of each Rolo. Lightly press - don't smash the Rolo. Let cool on the baking sheet; remove and enjoy!


Date Added:January 04, 2011
Classification:Candy
Source:Mine
Meal:Snack
Course:Dessert
Preparations:

Bake, Assemble

Notes:

2010

 
Page 54

Rice Krispie Treats

Ingredients:
  • 6 C Rice Krispies cereal
  • 3 Tbs. margarine or butter
  • 1 pkg. (10oz., about 40) regular marshmallows or 4 cups miniature marshmallows
Instructions:

Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add rice krispies cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into 13x9x2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. (Makes 24 squares - serving size is 2 squares.)


Date Added:October 15, 2006
Classification:Candy
Source:Kellogg's
Meals:Dinner, Snack
Course:Dessert
Preparation:

Stovetop

Notes:

2006, 2007, 2008
3 Points Each(12 Servings); 1 Point Each(24 Servings); 66 for Entire Recipe

 
Page 55

Slow Cooker Candied Walnuts (CP)

Ingredients:
  • 2 Tbs. butter
  • 2 C walnut halves
  • 1/4 C brown sugar
Instructions:

Place ingredients in slow cooker and cook on high for an hour. After an hour, mix the nuts with a wooden spoon. Spread out a length of parchment paper onto the counter or a cookie sheet. Pour the nuts out onto the paper and spread around with your wooden spoon.

Once they have cooled, store in an airtight container for up to a week.


Date Added:October 19, 2017
Classification:Candy
Source:A Year of Slow Cooking
Meals:Dinner, Brunch, Snack
Course:Side Dish
Preparation:

Crockpot

Notes:

2017
Great as a salad topper.

 
Page 56

Toffee Butter Crunch

Ingredients:
  • 1 C butter
  • 1 C sugar
  • 1 Tbs. light corn syrup
  • 3/4 C semisweet chocolate pieces
  • 1/2 C finely chopped toasted almonds or pecans
Instructions:

Line a 13x9x2-inch (or jelly roll) pan with foil, extending foil over edges. Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, corn syrup, and 3 Tbs. water. Cook and stir over medium-high heat to boiling.

Clip candy thermometer to pan. Cook and stir over medium heat to 290, soft-crack stage (about 15 minutes). Watch carefully after 280 to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan. Let stand 5 minutes or till firm; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle with nuts. Let sit until firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds.


Date Added:January 01, 2002
Classification:Candy
Source:Mine
Meal:Snack
Course:Dessert
Preparation:

Stovetop

Notes:

2002, 2003, 2004, 2006, 2007, 2008

 
Page 57

Chocolate Oatmeal

Ingredients:
  • 3 C regular or quick-cooking oats
  • 1/4 C unsweetened cocoa powder
  • 3 C non-fat milk
  • 3 C water
  • 1 tsp. vanilla extract
  • 1-1/2 tsp. almond extract
  • 3/4 tsp. salt
Instructions:

Mix oats and cocoa powder together in a large saucepan. Add remaining ingredients and bring to a boil. Lower heat and simmer about 5 minutes, or until desired thickness. Sweeten to taste. Serving size: 2/3 cup.


Date Added:November 07, 2007
Classification:Cereals
Source:Mine
Meal:Breakfast
Course:Main Course
Preparation:

Stovetop

Notes:

2007…2015, 2016

 
Page 58

Granola (Easy)

Ingredients:
  • 4 C rolled oats (not quick oats)
  • 1/2 C brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 C unsalted, chopped nuts (optional)

  • 1/4 C canola oil
  • 1/4 C honey
  • 1/2 tsp. vanilla

  • 1 C raisins or other dried fruit (optional)
Instructions:

Preheat oven to 325.

In a large mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and nuts. Pour oil, honey and vanilla into a small saucepan over medium heat; stir until combined.

Pour liquid mixture over oat mixture; stir until dry ingredients are coated. Spread granola evenly on a cookie sheet and bake 30-40 minutes until golden brown, stirring every 10-15 minutes to prevent burning.

Remove from oven and cool completely. Add dried fruit, if desired, and store in an airtight container. Serving size: 1/4 cup.


Date Added:October 08, 2009
Classification:Cereals
Source:Mine
Meals:Breakfast, Snack
Course:Main Course
Preparations:

Bake, Combine

Notes:

2009…2016

 
Page 59

Granola (Maple-Nut)

Ingredients:
  • 2-1/2 C old fashioned oats
  • 1/2 C coconut flakes
  • 1/4 C sliced almonds
  • 1/4 C coarsely chopped pecans
  • 1/3 C pumpkin seeds or sunflower seeds
  • 1/4 C brown sugar
  • 1/4 C pure maple syrup
  • 1/4 C water
  • 2 Tbs. canola oil
  • 1/4 C dried cranberries
  • 1/4 C golden raisins
Instructions:

Preheat oven to 300 degrees.

Combine oats, coconut, almonds, pecans and pumpkin seeds or sunflower seeds in a large bowl. Combine brown sugar, syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large rimmed baking sheet.

Bake for about 45 minutes, stirring occasionally, until golden brown and beginning to crisp. Stir in cranberries and raisins. Let cool completely before storing. Serving size is 1/2 cup.


Date Added:November 08, 2009
Classification:Cereals
Source:Foodnetwork.com
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2009

 
Page 60

Granola (Pecan-Molasses)

Ingredients:
  • 1/3 C unsulfured molasses
  • 2 Tbs. vegetable oil
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. coarse salt
  • 3 C rolled oats (not quick-cooking)
  • 1 C sweetened, shredded coconut
  • 1 C pecans, roughly chopped
Instructions:

Preheat oven to 325 degrees. In a large bowl, whisk together molasses, oil, cinnamon, and salt. Add oats, coconut, and pecans; stir gently with a rubber spatula until oats are completely coated. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring occasionally, until oats are lightly browned, 25 to 30 minutes (watch carefully, as mixture burns easily). Let cool completely on sheet on a wire rack, 30 minutes.


Date Added:November 03, 2011
Classification:Cereals
Source:Everyday Food
Meals:Breakfast, Snack
Course:Side Dish
Preparation:

Bake

Notes:

2011
This is a nice alternative to traditional, sweeter granolas. Great over yogurt.

 
Page 61

Apple Crisp Pizza

Ingredients:
  • Pastry for a single-crust pie
  • 2/3 C sugar
  • 3 Tbs. flour
  • 1 tsp. cinnamon
  • 4 medium baking apples, peeled and cut into 1/2-inch slices

  • TOPPING:
  • 1/2 C flour
  • 1/3 C brown sugar
  • 1/3 C rolled oats
  • 1 tsp. cinnamon
  • 1/4 C butter, softened
  • 1/4 to 1/2 C caramel ice cream topping or caramel apple dip
  • Vanilla ice cream, optional
Instructions:

Roll pastry to fit a 12-in. pizza pan; fold under or flute the edges. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples in a single layer in a circular pattern to completely cover pastry. Combine the first five topping ingredients; sprinkle over apples.

Bake at 350° for 35-40 minutes or until apples are tender. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired.


Date Added:November 19, 2015
Classification:Cobblers/Crisps
Source:Taste of Home
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2015

 
Page 62

Apple Dumpling Cobbler

Ingredients:
  • 1 (8oz.) can refrigerated crescent rolls
  • 2 large Granny Smith apples, peeled and quartered
  • 1 C orange juice
  • 2/3 C sugar
  • 1/2 C butter or margarine
  • 2 tsp. sugar
  • 1 tsp. Cinnamon
Instructions:

Preheat oven to 350.

Unroll crescent rolls, and separate. Wrap each apple quarter with crescent roll dough, and place in a lightly greased 13- x 9-inch baking dish.

Bring orange juice, 2/3 cup sugar, and butter to a boil in a saucepan. Pour over apple dumplings. Stir together 2 teaspoons sugar and 1 teaspoon cinnamon; sprinkle over dumplings.

Bake for 25 minutes or until golden and bubbly.


Date Added:November 19, 2010
Classification:Cobblers/Crisps
Source:Southern Living
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2010
Next time try reducing the amount of syrup - maybe even by half and use a smaller pan.

 
Page 63

Blackberry Cobbler

Ingredients:
  • 1/2 C sugar
  • 1 Tbs. cornstarch
  • 4 C blackberries
  • 1 tsp. lemon juice

  • 1 C flour
  • 1 Tbs. sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 Tbs. shortening
  • 1/2 C milk
Instructions:

Mix sugar and cornstarch together in a dutch oven. Add berries and lemon juice and bring to a boil. Continue cooking over medium heat until mixture is thick. Pour into a 2-quart casserole.

Stir flour, sugar, baking powder and salt together in a medium bowl. Cut in shortening; add milk and stir until dough forms a ball. Drop by spoonfuls onto berry mixture. Bake 25-30 minutes at 400.


Date Added:January 01, 2002
Classification:Cobblers/Crisps
Source:Mom (Massenburg)
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2002, 2008
4 Points Each(8 Servings); 5 Points Each(6 Servings);37 for Entire Recipe

 
Page 64

Blueberry Grunt

Ingredients:
  • Filling:
  • 8 C fresh blueberries
  • 1/2 C sugar
  • 1/2 tsp. cinnamon
  • 2 Tbs. water
  • 1 tsp. grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 1 tsp. cornstarch

  • Topping:
  • 3/4 C buttermilk
  • 6 Tbs. butter, melted and cooled slightly
  • 1 tsp. vanilla
  • 2-1/4 C flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C sugar
  • 1/2 tsp. Cinnamon
Instructions:

For the filling: Cook 4 cups blueberries, sugar, cinnamon, water, and lemon zest in Dutch oven over medium-high heat, stirring occasionally, until mixture is thick and jam-like, 10 to 12 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into blueberry mixture. Add remaining blueberries and cook until heated through, about 1 minute; remove pot from heat, cover, and keep warm.

For the topping: Combine buttermilk, butter, and vanilla in measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar in large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms.

Using small ice cream scoop or 2 large spoons, spoon golf ball-sized dumplings on top of warm berry mixture (you should have 14 dumplings). Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 16 to 22 minutes.

Combine cinnamon and remaining sugar in small bowl. Remove lid and sprinkle dumplings with cinnamon sugar. Serve immediately.


Date Added:August 12, 2010
Classification:Cobblers/Crisps
Source:America's Test Kitchen
Meal:Dinner
Course:Dessert
Preparation:

Stovetop

Notes:

2010
5 Points per Serving; 68 Points Total

 
Page 65

Blueberry-Rhubarb Crumble

Ingredients:
  • FILLING:
  • 6 C fresh or frozen unsweetened blueberries
  • 4 C diced fresh or frozen rhubarb
  • 1 C sugar
  • 1/4 C flour
  • TOPPING:
  • 1 C quick-cooking oats
  • 1 C packed brown sugar
  • 1/2 C flour
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 C cold butter
  • Whipped cream, optional
Instructions:

In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.

For topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.

Bake at 350° for 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool for 10 minutes. Serve warm; dollop with whipped cream if desired.


Date Added:April 21, 2014
Classification:Cobblers/Crisps
Source:Taste of Home
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2014
8 PPL per serving.

 
Page 66

Cranberry Apple Cobbler

Ingredients:
  • 5 C sliced peeled apples (Granny Smith's work well)
  • 1-1/4 C sugar
  • 1 C cranberries
  • 3 Tbs. flour
  • 1/2 tsp. ground cinnamon
  • 1 C water
  • 1/2 Tbs. cornstarch

  • 3/4 C flour
  • 2 Tbs. sugar
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 C butter
  • 1/4 C milk
Instructions:

Preheat oven to 375.

Mix apples, 1-1/4 C sugar, cranberries, flour, cinnamon and water in large saucepan. Let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Mix cornstarch with 1 Tbs. of fruit liquid, add to mixture and boil for 1 minute more. Pour into 2-quart baking dish.

Mix flour, 2 tablespoons sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop dough by tablespoonfuls onto hot apple mixture. Bake 30 minutes or until topping is golden brown. Serve warm with whipped topping, if desired.


Date Added:January 01, 2002
Classification:Cobblers/Crisps
Source:Mine
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2003
6 Points Each(8 Servings); 5 Points Each(9 Servings);4 Points Each(10 Servings);48 for Entire Recipe

 
Page 67

Strawberry-Rhubarb Crisp

Ingredients:
  • 1 small orange
  • 1 lb. strawberries, hulled and cut in half (or quarters if large)
  • 10 oz. rhubarb, trimmed and cut into 1/2-inch-thick slices
  • 1/4 C sugar
  • 1 Tbs. cornstarch
  • 1/3 C old-fashioned oats
  • 1/3 C packed dark brown sugar
  • 1/4 C whole-wheat flour
  • 1 pinch salt
  • 3 Tbs. butter or margarine, slightly softened
Instructions:

Preheat oven to 375 degrees F. From orange, grate peel and divide between 2 large bowls; squeeze 1/4 cup orange juice into small bowl.

In 1 large bowl with peel, combine strawberries, rhubarb, and granulated sugar until well mixed. Into small bowl with juice, add cornstarch; stir until well mixed. Stir juice mixture into fruit mixture until well combined. Pour into 9-inch glass or ceramic pie plate; spread filling in even layer.

In other large bowl with peel, combine oats, brown sugar, flour, and pinch salt. With pastry blender or with fingertips, blend in butter until mixture forms coarse crumbs with a few pea-size pieces remaining.

Sprinkle oat mixture evenly over strawberry mixture. Place pie plate on foil-lined cookie sheet to catch any drips. Bake 45 minutes or until topping is golden brown and fruit filling is hot and bubbling.

Cool pie on wire rack until filling is set but still slightly warm, at least 1 hour. Serve warm.


Date Added:July 28, 2013
Classification:Cobblers/Crisps
Source:Good Housekeeping Cookbook
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2013
6 PPL per Serving

 
Page 68

Benne Wafers

Ingredients:
  • 3/4 C butter
  • 1-1/2 C brown sugar
  • 2 eggs
  • 1-1/2 C flour
  • 1/2 C sesame (benne) seeds
  • 1 tsp. vanilla
  • 1/4 tsp. baking powder
Instructions:

Preheat oven to 325 degrees.

Cream butter and sugar together and mix with other ingredients in the order given. Drop with a teaspoon onto a well-greased cookie pan, far enough apart to allow spreading while baking. Bake for 7 – 10 minutes.


Date Added:June 06, 2013
Classification:Cookies/Biscotti
Source:Unknown
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2013
I used a mini cookie scoop and it worked very well. They really do spread.

 
Page 69

Blondie Oatmeal Cookies

Ingredients:
  • 1/2 C butter
  • 1/2 C margarine
  • 1 C dark brown sugar
  • 1 C sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3 C flour
  • 1-1/2 C uncooked rolled oats
  • 2 C (12oz.) white chocolate chips
  • 1 C coarsely chopped pecans, toasted
Instructions:

Preheat oven to 350 degrees.

Beat butter, margarine and both sugars at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating just until yellow disappears after each addition. Mix in vanilla, baking soda, baking powder and salt until well incorporated. Add flour one cup at a time until combined.

Stir in oats, chocolate chips and pecans. Drop by tablespoonfuls (or use smallest cookie scoop) onto greased baking sheets. Bake for 12-14 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.


Date Added:May 02, 2010
Classification:Cookies/Biscotti
Source:Mine
Meals:Lunch, Picnic, Snack
Course:Dessert
Preparation:

Bake

Notes:

2010, 2015
Dark brown sugar is a MUST for these - it really makes the blondie flavor come out.

 
Page 70

Butterscotch Pecan Sandies

Ingredients:
  • 3 C flour
  • 1/2 tsp. baking soda
  • 1-1/3 C butter
  • 1 C sugar
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1 egg
  • 3/4 C chopped pecans
  • 2 C butterscotch chips
Instructions:

Preheat oven to 375.

Combine flour and baking soda in a small bowl; set aside.

Cream butter, sugar, salt and vanilla in a large mixing bowl on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.

With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on parchment lined or ungreased baking sheets, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about 1/4-inch in height. Bake for 8-10 minutes or until they begin to brown around edges. Tops should remain pale. Transfer to racks to cool. Store in airtight container.


Date Added:May 14, 2011
Classification:Cookies/Biscotti
Source:Guittard
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2011
3 Points Plus per Serving

 
Page 71

Cherry Chocolate Nut Cookies

Ingredients:
  • 1/2 C butter, softened
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 1 egg
  • 1/4 C 2% milk
  • 1 tsp. vanilla
  • 2 C flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 C (6 ounces) mini semisweet chocolate chips
  • 3/4 C chopped maraschino cherries
  • 3/4 C chopped pecans
Instructions:

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.


Date Added:December 28, 2012
Classification:Cookies/Biscotti
Source:Taste of Home
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2012

 
Page 72

Chocolate Chip Cookie for One

Ingredients:
  • 2 Tbs. butter
  • 2 Tbs. sugar
  • 1 Tbs. light brown sugar
  • 1 egg
  • 1/4 tsp. vanilla
  • 1/3 C flour
  • 1/4 tsp. baking powder
  • Pinch of salt
  • 2 Tbs. mini chocolate chips
Instructions:

In a large mug, melt the butter in the microwave, 15 to 30 seconds. Add the sugar and brown sugar; stir to combine. Add the egg and vanilla extract; whisk to combine.

Add the flour, baking powder and salt to the mug; stir to combine. Stir in the chocolate chips.

Put the mug in the microwave and cook for 1 to 2 minutes, or until a toothpick inserted into the center comes out clean. Serve immediately.


Date Added:October 04, 2016
Classification:Cookies/Biscotti
Source:Unknown
Meals:Dinner, Snack
Course:Dessert
Preparation:

Microwave

Notes:

2016

 
Page 73

Chocolate Chip Shortbread

Ingredients:
  • 1 C butter, softened
  • 3/4 C powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1/4 tsp. baking powder
  • 1/8 tsp. salt
  • 2 C flour
  • 6oz. mini semi-sweet chocolate chips
Instructions:

Beat butter at medium speed with an electric mixer until creamy. Add powdered sugar, beating until smooth. Add extracts, baking powder and salt; beat again until smooth. Gradually add flour, beating at low speed until blended. Stir in chocolate chips.

Shape dough into 3 (10-inch) logs; wrap logs separately in wax paper, and chill 4 hours.

Preheat oven to 350. Cut each log into 15 slices, and place on baking sheet. Bake for 10-12 minutes or until edges are golden.


Date Added:May 30, 2009
Classification:Cookies/Biscotti
Source:Mine
Meals:Lunch, Dinner, Picnic
Course:Dessert
Preparations:

Bake, Assemble

Notes:

2009
2 Points Each; 75 for Entire Recipe

 
Page 74

Cookie Brittle

Ingredients:
  • 1 C butter
  • 1-1/2 tsp. vanilla
  • 1 tsp. salt
  • 1 C sugar
  • 2 C flour
  • 1 C semisweet chocolate chips
  • 1/2 C chopped nuts (optional)
Instructions:

Preheat oven to 375.

Combine butter, vanilla and salt; gradually beat in sugar. Add flour and chocolate chips and mix well. Press into an ungreased 15x10x3-inch pan. Sprinkle with chopped nuts if desired.

Bake for 25 minutes. Cool, then break into irregular pieces and drain on white paper towels.


Date Added:September 09, 2009
Classification:Cookies/Biscotti
Source:Nestle
Meals:Picnic, Snack
Course:Dessert
Preparation:

Bake

Notes:

2009, 2014
Great as an ice cream topping.

 
Page 75

Double-Shot Mocha Cookies

Ingredients:
  • 1/2 C butter
  • 1 C brown sugar
  • 3/4 tsp. baking powder
  • 1 tsp. espresso powder
  • 1/2 tsp. salt
  • 2 eggs
  • 2 tsp. vanilla
  • 2/3 C cocoa powder
  • 1-3/4 C flour
  • 1 C semisweet or bittersweet chocolate chips
  • 1 C chocolate chunks: semisweet, white or espresso
Instructions:

Preheat the oven to 350°F. Lightly grease or line with parchment two cookie sheets.

In a medium bowl, cream together the butter, sugar, baking powder, espresso powder, and salt. Add the eggs and vanilla, beating until smooth. Stir in the cocoa powder and flour; the dough will be stiff. Mix in the chocolate chips and chunks.

Drop the cookies by tablespoonfuls (smallest cookie scoop works) onto the prepared baking sheets. Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan.


Date Added:February 08, 2010
Classification:Cookies/Biscotti
Source:King Arthur Flour
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2010
2 Points Each; 104 Points Total

 
Page 76

Flourless Chocolate Cookies

Ingredients:
  • 2-1/4 C confectioners' sugar
  • 1/4 tsp. salt
  • 1 tsp. espresso powder, optional but good
  • 1 C cocoa powder
  • 3 large egg whites
  • 2 tsp. vanilla
  • 1 C chocolate chips
  • 1 C chopped nuts
Instructions:

Preheat oven to 350. Lightly grease two baking sheets, or line with parchment and grease the parchment.

Stir together first 6 ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. Add chocolate chips and nuts; stir until combined.

Drop the dough onto the prepared baking sheets using small cookie scoop. Bake for 10-11 minutes; they should spread, become somewhat shiny and develop faintly crackly tops.

Remove the cookies from the oven and allow them to cool right on the pan.


Date Added:September 09, 2009
Classification:Cookies/Biscotti
Source:King Arthur Flour
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

9/09
2 Points Each; 73 for Entire Recipe

 
Page 77

Gingersnap Cookies (Great Grandma Moog's)

Ingredients:
  • 2 C flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 C vegetable shortening
  • 1 C sugar
  • 1 egg
  • 1/4 C molasses
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/3 C sugar (to roll dough in)
Instructions:

Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, ginger, cinnamon and cloves. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours.

Preheat oven to 350. Shape dough into 1-1/2-inch balls (or use smallest cookie scoop). Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 13-15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Penzeys Spice Catalog
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2002, 2003, 2004, 2005, 2006, 2007
2 Points Each; 79 for Entire Recipe

 
Page 78

Graham Crackers

Ingredients:
  • 1 C whole wheat flour
  • 1 C flour
  • 1/4 C sugar
  • 1/2 tsp. salt
  • 1 tsp. Cinnamon
  • 1 tsp. baking powder
  • 1 egg
  • 1/4 C vegetable oil
  • 1/4 C honey
  • 2-3 Tbs. milk (approximately)
Instructions:

Preheat oven to 350.

In a mixing bowl, combine the dry ingredients. Beat the egg until light, adding the vegetable oil, honey and 2 tablespoons of the milk. Stir into the dry ingredients until you have a fairly stiff dough.

Turn the dough onto a floured surface and knead gently until it holds together. Roll it out until it is about 1/8-inch thick. Cit into 2-inch squares, prick with a fork and place on a barely greased cookie sheet. Brush the tops with milk (and cinnamon sugar if you are so inclined) and bake for 15 to 20 minutes.


Date Added:May 13, 2009
Classification:Cookies/Biscotti
Source:King Arthur Flour
Meals:Picnic, Snack
Course:Dessert
Preparation:

Bake

Notes:

2008, 2009

2 Points Each; 42 for Entire Recipe

 
Page 79

Kitchen Sink Cookies

Ingredients:
  • 1/2 C butter, softened
  • 1/2 C margarine, softened
  • 1/2 C sugar
  • 1/2 C firmly packed light-brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 C flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 C old-fashioned oats
  • 2 C semisweet chocolate chips
  • 1 C sweetened flaked coconut
  • 1 C dried cranberries
  • 1 C coarsely chopped walnuts
Instructions:

Heat oven to 350. Line two baking sheets with parchment paper or silicon baking mats.

In a large bowl mix butter and sugars until smooth, about 2 minutes. Beat in eggs, one at a time. Stir in vanilla.

In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until blended. Add oats, chocolate chips, coconut, raisins, and nuts; stir until blended.

Using a medium cookie scoop, drop batter onto cookie sheets, spacing cookies about 2 inches apart. Press tops down with the bottom of a glass. Bake 16 to 18 minutes, or until golden. Cool on pan for 2 minutes. Transfer cookies to a wire rack, and let cool completely. Serve, or store in an airtight container up to 1 week.


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Martha Stewart
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2000, 2001, 2002, 2003, 2004, 2005, 2007
11 cookies per tray.
4 Points Each; 180 for Entire Recipe

 
Page 80

Lemon Thumbprint Cookies

Ingredients:
  • 1 C unsalted butter, room temperature
  • 1/2 C sugar
  • 2 large egg yolks
  • 3/4 tsp. lemon extract
  • 1/4 tsp. salt
  • 2-1/2 C flour

  • 6 Tbs. (about) jam or jelly (raspberry is good)
Instructions:

Preheat oven to 350. Lightly butter 2 baking sheets. Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in egg yolks, lemon extract and salt. Add flour in 2 additions and beat just until moist clumps form. Gather dough together in bowl to bind dough. Form dough into 1-inch balls. Place balls on prepared baking sheets, spacing 1 inch apart. Using finger or handle-end of a wooden spoon, make deep indentation in center of each ball. Fill indentations with scant 1/2 teaspoon jam or jelly.

Bake cookies until firm to touch and golden on bottom, about 22 minutes. Remove from oven. Transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Mine
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2001…2014, 2015
Add miniature chocolate chips to dough and substitute almond extract for the lemon to make a linzer type cookie.

 
Page 81

Loaded Up Pretzel Cookies

Ingredients:
  • 1 C butter, softened
  • 1 C sugar
  • 1 C packed brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2-1/2 C flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 C miniature pretzels, broken
  • 1-1/2 C flaked coconut
  • 1-1/2 C milk chocolate M&M's
Instructions:

Preheat oven to 350°.

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.

Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.


Date Added:September 04, 2013
Classification:Cookies/Biscotti
Source:Taste of Home
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2013, 2014

 
Page 82

Mocha Shortbread Bites

Ingredients:
  • 1-1/2 C flour
  • 1/2 C cocoa powder
  • 1 Tbs. Instant espresso powder
  • 1 C unsalted butter, room temperature
  • 3/4 C powdered sugar
  • 1 tsp. vanilla extract
Instructions:

Preheat oven to 350. Sift together flour, cocoa, and espresso powder; set aside.

Using an electric mixer, combine butter, powdered sugar and vanilla until creamy. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.

Using smallest cookie scoop, place cookie dough on ungreased baking sheet. Using a dinner fork, press tines into dough to flatten slightly. Bake just until firm to the touch, about 12 minutes.


Date Added:October 22, 2002
Classification:Cookies/Biscotti
Source:Mine
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2002…2014, 2015

 
Page 83

Oatmeal Scotchies

Ingredients:
  • 1-1/4 C all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 C butter
  • 1/2 C margarine
  • 3/4 C sugar
  • 3/4 C brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract or the peel of one orange
  • 3 C quick or old fashioned oats
  • 2 C (12 oz. package) Butterscotch flavored morsels
Instructions:

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugar, brown sugar, eggs and vanilla in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degree oven for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool for 2 minutes; remove to wire racks to cool completely.

Pan cookies variation: Spread dough into greased 15x10-inch jelly-roll pan. Bake in preheated 375 degree oven for 18-22 minutes or until very lightly browned. Cool completely.


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Nestle
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2005, 2006, 2007
2 Points Each (60); 3 Points Each (48); 145 for Entire Recipe

 
Page 84

Oatmeal Toffee Cookies

Ingredients:
  • 1/2 C butter
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 1 egg
  • 1 Tbs. water
  • 1 tsp. vanilla
  • 1 C flour
  • 1 C quick-cooking or old-fashioned oats
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 C semi-sweet chocolate chips
  • 1/2 C dried cranberries
  • 1/2 C chopped walnuts
  • 1/2 C toffee bits
Instructions:

Preheat oven to 375°.

Cream together the butter and sugars. Add the egg, water and vanilla and mix well. Gradually add the flour, oats, baking soda and salt. Mix well. Fold in the chocolate chips, cranberries, nuts and toffee.

Drop by the tablespoonfuls (or small cookie scoop) on lightly greased cookie sheets. Bake for 8-10 minutes or until lightly browned around the edges. Remove from oven and let cool for 5 minutes. Transfer to wire racks to finish cooling.


Date Added:June 14, 2015
Classification:Cookies/Biscotti
Source:Penzeys Spice Catalog
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2015

 
Page 85

Old-Fashioned Peanut Butter Cookies

Ingredients:
  • 3 C flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 C unsalted butter, room temperature
  • 1/2 C margarine, room temperature
  • 1 C creamy or chunky peanut butter
  • 2 tsp. vanilla extract
  • 1 C (packed) golden brown sugar
  • 1 C sugar
  • 2 eggs
Instructions:

Preheat oven to 350. Mix flour, baking powder and salt in medium bowl; set aside. Using electric mixer, beat butter, margarine, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Beat in eggs one at a time. Gradually add flour mixture; mix until combined.

For each cookie, roll 1 tablespoonful of dough into a ball (smallest cookie scoop works well). Arrange dough balls on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 10 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.)


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Bon Appetit
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2002…2015, 2016

 
Page 86

Original Toll House Cookies

Ingredients:
  • 2-1/4 C flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 C butter, softened
  • 1/2 C margarine, softened
  • 3/4 C sugar
  • 3/4 C firmly packed brown sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 12 oz. package (2 cups) semi-sweet chocolate chips
  • 1 C chopped nuts, optional
Instructions:

Preheat oven to 375. In a small bowl, combine flour, baking soda and salt; set aside. In small bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs, one at a time. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 9-11 minutes.

To make pan cookies, spread dough into greased 15-1/2x10-1/2x1-inch baking pan. Bake for 20-25 minutes. Cool completely. Cut into 35 2-inch squares.


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Nestle
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

Several times every year!

 
Page 87

Pecan Supremes

Ingredients:
  • 2 C flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 C quick oats
  • 3/4 C dark brown sugar, packed
  • 3/4 C sugar
  • 1/2 C butter, softened
  • 1/2 C margarine, softened
  • 2 large eggs
  • 2 tsp. vanilla
  • 1 C (4oz.) chopped pecans
  • 1 C semi-sweet chocolate chips
Instructions:

Preheat oven to 300 degrees.

In a large bowl blend sugars with an electric mixer at medium speed. Add butter and margarine and mix to form a grainy paste. Scrape down sides of bowl, then add baking soda, salt, eggs and vanilla. Beat at medium speed until light and fluffy.

Add flour, oats, pecans and chocolate chips, and blend at low speed just until combined. Do not over mix.

Drop dough by rounded tablespoons onto ungreased cookie sheets, 1-1/2 inches apart. Bake for 20-22 minutes. Immediately transfer cookies with a spatula to a cool flat surface.


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Mrs. Fields
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2000, 2001, 2005, 2007
5 Points Each (30); 2 Points Each (62)

 
Page 88

Peppermint-Chocolate Cookies

Ingredients:
  • 2 C flour
  • 1/4 tsp. salt
  • 1/2 C butter
  • 1 C powdered sugar
  • 1 egg
  • 1/2 tsp. peppermint extract
  • 1/2 tsp. vanilla
  • 8oz. semi-sweet chocolate, melted
  • 1/2 C finely chopped peppermint candy
Instructions:

Beat butter and sugar with an electric mixer until smooth. Beat in egg, salt, vanilla and peppermint extract until incorporated. Beat in flour. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 375. Shape dough into 1-inch balls (smallest cookie scoop works well) and place on cookie sheets. Bake for 10 to 12 minutes or until bottoms are lightly browned. Transfer to wire racks and cool completely.

When cookies have cooled, dip tops in melted chocolate and then into peppermint candy. Let harden, preferrably overnight.


Date Added:December 01, 2008
Classification:Cookies/Biscotti
Source:Mine
Meals:Picnic, Snack
Course:Dessert
Preparation:

Bake

Notes:

2008
2 Points Each; 67 Points Total

 
Page 89

Pumpkin Cookies

Ingredients:
  • 2-1/2 C flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 1 C packed brown sugar
  • 1/2 C sugar
  • 3/4 C softened, salted butter
  • 1 egg
  • 1 C canned pumpkin
  • 1 tsp. vanilla extract
  • 1 C mini chocolate chips
Instructions:

Preheat oven to 300º. Combine flour, baking soda, salt, and pumpkin pie spice and set aside.

In a large bowl, blend sugars and add butter. Beat until a grainy paste. Add egg, pumpkin, and vanilla extract and beat until fluffy. Add flour mixture and chocolate chips and blend. Drop by rounded tablespoons on ungreased cookie sheet. Bake for 22 minutes. Yields 3 dozen cookies.


Date Added:November 26, 2012
Classification:Cookies/Biscotti
Source:Kimi Boal
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:
 
Page 90

Pumpkin Harvest Dunking Cookies

Ingredients:
  • 2 C flour
  • 2 C rolled oats
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. freshly grated nutmeg
  • 1/8 tsp. ground cloves
  • 1 C butter, room temperature
  • 1 C dark brown sugar
  • 3/4 C sugar
  • 1 egg
  • 1 C pumpkin puree
  • 1 tsp. vanilla
  • 1 C dried cranberries
  • 1 C semi-sweet chocolate chips
Instructions:

In a large bowl, whisk together the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugars together until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the egg, pumpkin and vanilla until incorporated.

Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and beat for 5 more seconds. Remove the bowl from the mixer and fold in the cranberries and chocolate chips. Cover the bowl tightly and refrigerate the dough for at least 4 hours.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Use a small ice cream scoop with release mechanism to scoop out dough in 2 tablespoon-size balls (or us a tablespoon measure) and place the balls onto the prepared baking sheet about 1 inch apart. Bake for 14 to 18 minutes, rotating the pans halfway through the baking time, until the cookies begin to brown.

Remove the pan from the oven and cool on a wire rack to cool completely.

The cookies can be stored, in an airtight container, for up to 3 days.


Date Added:December 29, 2012
Classification:Cookies/Biscotti
Source:Baked Elements
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2012

 
Page 91

Reese's Chewy Chocolate Cookies

Ingredients:
  • 1/2 C butter
  • 3/4 C margarine
  • 2 C sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2 C flour
  • 3/4 C cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1-2/3 C (10 oz.) peanut butter chips
Instructions:

Heat oven to 350. In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in chips.

Drop by rounded teaspoonfuls (or smallest cookie scoop) onto ungreased cookie sheet. Bake 8-9 minutes. If making pan cookies use a jelly-roll pan and bake for about 18 minutes.


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Reese's
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2000, 2001, 2003, 2004, 2006, 2007, 2008
3 Points Each; 154 for Entire Recipe

 
Page 92

Snickerdoodles

Ingredients:
  • 1/2 C margarine or butter
  • 1-1/2 C flour
  • 1 C sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 1/4 tsp. baking soda
  • 1/4 tsp. cream of tartar
  • 2 Tbs. sugar
  • 1 tsp. ground cinnamon
Instructions:

In a mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.

Shape dough into 1-inch balls (or use smallest cookie scoop). Combine the 2 tablespoons sugar and the cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack.


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Better Homes and Gardens
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2004, 2006, 2008
2 Points Each; 55 for Entire Recipe

 
Page 93

Soft Spicy Molasses Cookies

Ingredients:
  • 2 C flour
  • 1 C sugar
  • 3/4 C butter, softened
  • 1/3 C light molasses
  • 3 Tbs. milk
  • 1 egg
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/8 tsp. salt
  • Sugar for rolling
Instructions:

In large mixer bowl, combine flour, 1 cup sugar, butter, molasses, milk, egg, baking soda, ginger, cinnamon, cloves and salt. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Cover; refrigerate until firm, at least 4 hours or overnight.

Preheat oven to 350. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar. Place, 2 inches apart, on ungreased cookie sheets. Bake 10 to 12 minutes or until slightly firm to the touch. Remove immediately.


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Mine
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2006, 2007
2 Points Each; 77 for Entire Recipe

 
Page 94

Spritz Cookies

Ingredients:
  • 3/4 C margarine
  • 3/4 C butter
  • 3-1/2 C flour
  • 1 C sugar
  • 1 egg
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
Instructions:

Beat margarine with an electric mixer on medium to high speed for 30 seconds. Add 1 C of the flour, the sugar, egg, baking powder, vanilla, and if desired, almond extract. Beat till thoroughly combined. Beat in remaining flour.

Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are firm but not brown. Cool cookies on a wire rack.


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Better Homes and Gardens
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2000…2014, 2015

 
Page 95

Sugar Cookies

Ingredients:
  • Cookie:
  • 1-1/2 C powdered sugar
  • 1/2 C margarine, softened
  • 1/2 C butter, softened
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2-1/2 C flour
  • 1 tsp. baking soda
  • 1 tsp cream of tartar
  • Granulated sugar

  • Frosting:
  • 1 C powdered sugar
  • 1 to 2 Tbs. milk
  • Food coloring
Instructions:

Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

Heat oven to 375. Divide dough into halves. Roll each half 3/16-inch thick on lightly floured surface. Cut into desired shapes with 2- to 2-1/2-inch cookie cutters; sprinkle with granulated sugar (if you are not frosting). Place on lightly greased cookie sheet. Bake until edges are light brown, 7 to 8 minutes.

If you are making holiday cutouts, mix powdered sugar and milk together. Beat until smooth and of spreading consistency. Tint parts of frosting with food coloring as directed. Frost cooled cookies and allow to sit for several hours to harden the frosting.


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Betty Crocker's Cookie Book
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2002…2014, 2015

 
Page 96

The Essential Shortbread

Ingredients:
  • 1 C unsalted butter
  • 1 tsp. salt
  • 3/4 C sugar
  • 1 tsp. vanilla (optional)
  • 2-1/3 C flour
Instructions:

Preheat oven to 300 degrees. Lightly grease two 9-inch round cake pans.

In a medium-sized bowl, cream together the butter, salt, sugar, and vanilla, then beat in the flour. The dough will be stiff. Divide the dough in half (each half will weigh about 12 ounces), and press it into the prepared pans, smoothing the surface with your fingers or the bottom of a measuring cup. Prick the dough with a fork in an attractive pattern.

Bake the shortbread for 35 to 40 minutes, until it's golden brown around the edges. Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife. Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.

Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the wedges to a rack to cool.


Date Added:July 26, 2013
Classification:Cookies/Biscotti
Source:King Arthur Flour
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2012

 
Page 97

Triple Chocolate Candy Cane Cookies

Ingredients:
  • 3/4 C butter, softened
  • 1 C sugar
  • 1 egg
  • 1-3/4 C flour
  • 1/2 C baking cocoa
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 3 oz. white baking chocolate, chopped
  • 2 tsp. canola oil, divided
  • 3 oz. semisweet chocolate, chopped
  • 1/4 C crushed candy canes (about 10 miniature)
Instructions:

Preheat oven to 350°.

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture.

Shape dough into 1-inch balls (small cookie scoop works well); place 2 inches apart on ungreased baking sheets. Flatten to 2-inch rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely.

In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.


Date Added:January 31, 2016
Classification:Cookies/Biscotti
Source:Taste of Home
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2015

 
Page 98

Ultimate Chocolate Chocolate Chip Cookies

Ingredients:
  • 4 C (two 12-oz. pkgs.) semi-sweet chocolate chips, divided
  • 2-2/3 C flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 C butter, softened
  • 1/2 C margarine, softened
  • 1 C brown sugar
  • 1/2 C sugar
  • 1 tsp. vanilla
  • 3 eggs
Instructions:

Preheat oven to 375° F.

Melt 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.

Combine flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 cups morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


Date Added:December 28, 2012
Classification:Cookies/Biscotti
Source:Nestle
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2012

 
Page 99

Vanishing Oatmeal Cookies

Ingredients:
  • 1/2 C plus 6 Tbs. butter, softened
  • 3/4 C brown sugar
  • 1/2 C sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1-1/2 C flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3 C old fashioned oats
  • 1 C raisins
Instructions:

Preheat oven to 350°F.

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

For Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 Bars.


Date Added:November 02, 2014
Classification:Cookies/Biscotti
Source:Quaker
Meals:Lunch, Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2014

 
Page 100

White Chip Orange Dream Cookies

Ingredients:
  • 2-1/4 C flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C butter, softened
  • 1/2 C margarine, softened
  • 1/2 C sugar
  • 1/2 C light brown sugar, packed
  • 1 egg
  • 3 tsp. grated orange peel
  • 1 C dried cranberries, chopped
  • 2 C (12-oz. pkg) white chocolate chips
Instructions:

Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg, orange peel, baking soda and salt. Gradually beat in flour. Stir in morsels and cranberries. Using smallest cookie scoop, drop dough onto ungreased baking sheets.

Bake in preheated 350 degree oven for 10 to 12 minutes or until edges are light golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.


Date Added:January 01, 2002
Classification:Cookies/Biscotti
Source:Mine
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2000…2014, 2015

 
Page 101

Cookie Pizza

Ingredients:
  • 1/2 C butter, softened
  • 1/2 C peanut butter
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 1-1/2 C flour
  • 2 C miniature marshmallows
  • 1 C semisweet chocolate chips
Instructions:

Preheat oven to 375 degrees.

In a bowl, cream butter, peanut butter and sugars. Beat in egg and vanilla. Stir in flour until blended.

Spread dough onto a greased 12-inch pizza pan; bake for 12 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5-6 minutes longer or until lightly browned.


Date Added:March 03, 2011
Classification:Desserts
Source:Taste of Home
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2011

 
Page 102

Pannukakku

Ingredients:
  • 5 Tbs. butter
  • 3 eggs
  • ½ C sugar
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 4 C milk
  • 2 C flour
Instructions:

First, us a 9x13-inch Pyrex baking dish and put the butter inside. Melt in oven at 400 degrees. Next, mix eggs, sugar, salt and vanilla with electric mixer. When adding the milk and flour, go back and forth until mixture is completely blended. Bake in 400 degree oven for 40-50 minutes.

May top with jelly, jam, sugar or syrup.


Date Added:July 28, 2013
Classification:Desserts
Source:Unknown
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2013

 
Page 103

Pizzookies

Ingredients:
  • Chocolate Chip Cookie Dough
  • Vanilla Ice Cream
  • Chocolate Sauce
  • Caramel Sauce
Instructions:

Preheat oven to 350.

Fill ramekins (or small Pyrex custard dishes) about 1/2 full of cookie dough. Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle. Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces.


Date Added:November 19, 2010
Classification:Desserts
Source:Our Best Bites
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2010

 
Page 104

Strawberry Rhubarb Topping

Ingredients:
  • 2-1/2 C coarsely chopped rhubarb
  • 1/2 C sugar
  • 1/3 C water
  • 1 Tbs. water
  • 2-1/2 tsp. cornstarch
  • 3 C sliced strawberries
  • 1/2 tsp. Vanilla
Instructions:

Combine first three ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered for 5 minutes or until rhubarb is tender. Combine 1 tablespoon water and cornstarch; stir well and add to rhubarb mixture. Bring to a boil and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in strawberries and vanilla. Serve warm or chilled over angel food cake, sponge cake or vanilla low-fat ice cream. (Yield: 3-1/3 cups - Serving size 1/3 cup)


Date Added:June 12, 2009
Classification:Desserts
Source:Cooking Light
Meal:Dinner
Course:Dessert
Preparation:

Stovetop

Notes:

2009
1 Point Each; 12 for Entire Recipe

 
Page 105

Warm Berry Compote (CP)

Ingredients:
  • 6 C frozen mixed berries
  • 1/2 C white sugar
  • 1-1/2 tsp. finely grated orange zest
  • 1/4 C orange juice
  • 2 Tbs. cornstarch
  • 2 Tbs. water
Instructions:

Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1-1/2 hours.

Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.


Date Added:October 19, 2017
Classification:Desserts
Source:allrecipies.com
Meal:Dinner
Course:Dessert
Preparation:

Crockpot

Notes:

2017
You can also use fresh berries or stone fruit if that is what you have on hand. Great over ice cream or angel food cake.

 
Page 106

Barbecue Tofu Sandwiches

Ingredients:
  • 1 (12 oz.) packaged extra firm tofu
  • 3 Tbs. vegetable oil
  • 1 onion, thinly sliced
  • 1 small can mushrooms
  • 1-1/2 C barbecue sauce
  • 6 hamburger buns
Instructions:

Slice tofu into 1/4-inch thick slices and drain between paper towels until most of the water has been squeezed out. Cut tofu into strips.

Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.

Add barbecue sauce and mushrooms. Cook the mixture for ten minutes on low and serve on buns.


Date Added:July 17, 2002
Classification:Meatless Main Dishes
Source:Mine
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2002, 2003, 2004
For a nice variation, use teriyaki sauce instead of barbecue.

 
Page 107

Black Beans and Rice

Ingredients:
  • 1 Tbs. olive oil
  • 1 medium onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 4 cloves garlic, minced
  • 2 cans (15oz.) black beans, rinsed and drained
  • 1-1/3 cup water
  • 3 Tbs. cider vinegar
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. fresh ground black pepper
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1/2 tsp. chipotle chile powder
  • 1 tsp. ancho chile powder
Instructions:

Heat oil in a large non-stick pan over medium-high heat; add onion, red pepper and garlic. Sauté for 5-7 minutes until everything is tender. Add all remaining ingredients; bring to a boil. Simmer for 10 minutes, or until sauce has thickened. Serve over brown rice.


Date Added:October 23, 2009
Classification:Meatless Main Dishes
Source:Mine
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2009
Core
Next time try balsamic vinegar and see how that works.

 
Page 108

Chickpea and Potato Curry

Ingredients:
  • 2 Tbs. butter
  • 1 medium onion, grated
  • 1 tsp. minced fresh ginger
  • 1-1/2 tsp. curry powder
  • 1 tsp. ground coriander
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cumin
  • 1 (14.5oz.) can diced tomatoes
  • 1 (15oz.) can chickpeas, drained
  • 3/4 lb. red or Yukon gold potatoes, diced in 1/2-inch pieces
  • 2 C water
  • Salt
Instructions:

Heat a medium saucepan to medium-high heat and melt butter. Add onion, ginger and spices Stir frequently 3-4 minutes, or until lightly browned and spices are fragrant. Add remaining ingredients; season with salt. Bring to a boil then reduce heat. Simmer about 20 minutes, or until potatoes are almost tender. Increase heat slightly until potatoes are tender and sauce has thickened, about 5-10 minutes longer. Adjust seasoning to taste and serve hot over steamed basmati rice or with naan bread.


Date Added:May 02, 2010
Classification:Meatless Main Dishes
Source:Central Market
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2010

 
Page 109

Cuban Black Bean Stew with Rice

Ingredients:
  • 1-1/2 cups brown rice
  • 1 Tbs. olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 red bell pepper, chopped
  • 2 cans (15oz.) black beans, rinsed and drained
  • 2 C vegetable broth
  • 1 Tbs. cider vinegar
  • 1/2 tsp. dried oregano
  • 1 tsp. cumin
  • 1/2 tsp. ancho chile powder
  • Coarse salt and ground pepper
Instructions:

Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.

Add beans, broth, vinegar, oregano, cumin and ancho powder. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice.


Date Added:November 03, 2011
Classification:Meatless Main Dishes
Source:Everyday Food
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2011, 2012, 2013
Core

 
Page 110

Mexican Lasagna - Meatless

Ingredients:
  • 1 tsp. canola oil
  • 2 C chopped onion
  • 1 can (15oz.) diced tomatoes
  • 1 can (15oz.) black beans, rinsed and drained
  • 1 can (15oz.) seasoned chili beans
  • 1 C frozen corn
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • 20 oz. canned enchilada sauce
  • 16 corn tortillas
  • 1-1/2 C 2% shredded cheddar cheese
Instructions:

Heat oven to 375. Coat a 13x9-inch pan with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook for 5 minutes until lightly browned. Add tomatoes, beans, corn, chili powder, salt and garlic powder to onions. Bring to a boil and simmer for 10 minutes until mixture is slightly thickened; set aside.

Spread 1/4 cup enchilada sauce on bottom of baking dish. Tear up 8 of the tortillas and layer over sauce. Spoon on bean mixture. Pour 1/2 cup enchilada sauce evenly over bean layer.

Tear up remaining 8 tortillas and layer over sauce. Pour remaining sauce over top and sprinkle with cheese. Bake for 25 minutes or until bubbly and cheese is melted.


Date Added:May 09, 2007
Classification:Meatless Main Dishes
Source:Mine
Meal:Dinner
Course:Main Course
Preparations:

Bake, Stovetop

Notes:

2007
3 Points

 
Page 111

Moo Shu Vegetables

Ingredients:
  • 3 tsp. toasted sesame oil, divided
  • 4 eggs, lightly beaten
  • 2 tsp. minced fresh ginger
  • 2 cloves garlic, minced
  • 1 (12oz.) bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
  • 2 C mung bean sprouts
  • 1 bunch scallions, sliced, divided
  • 1 Tbs. reduced-sodium soy sauce
  • 1 Tbs. rice vinegar
  • 2 Tbs. hoisin sauce
Instructions:

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.

Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.

Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.


Date Added:January 31, 2016
Classification:Meatless Main Dishes
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2016

 
Page 112

Pasta, Beans 'n' Greens

Ingredients:
  • 2 tsp. olive oil
  • 1/2 C finely chopped carrot
  • 1/2 C finely chopped onion
  • 1 garlic clove, minced
  • 1/2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 (15.75-oz.) can fat-free, less-sodium chicken broth
  • 1 (14.6-oz.) can diced tomatoes, undrained
  • 1/2 C uncooked whole wheat penne (tube-shaped pasta)
  • 1 (16-oz.) can cannellini beans or other white beans, rinsed and drained
  • 1/2 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup)
  • 1/4 C (1 oz.) grated fresh Parmesan cheese
Instructions:

Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sauté 5 minutes. Add oregano, basil, red pepper, salt, pepper, broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Increase heat to medium-high. Add pasta, beans and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.


Date Added:March 08, 2003
Classification:Meatless Main Dishes
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2003
The original recipe called for canned Italian-style tomatoes. I substituted regular canned toms along with dried basil and crushed red pepper.

 
Page 113

Pesto Brown Rice Skillet

Ingredients:
  • 1 C raw, brown rice cooked according to package directions
  • 1/2 C prepared pesto
  • 1-1/2 C grape tomatoes, cut in half
  • 6-8 oz. fresh mozzarella, cut into small cubes

  • 1/2 cup balsamic vinegar
  • Sliced, fresh basil
Instructions:

Combine brown rice and pesto, stirring to evenly distribute. Spread into the bottom of a large, oven-proof skillet. Arrange tomato halves, cut side down, and mozzarella over top and season with salt and a drizzle of olive oil. Place under broiler until cheese is melted, about five minutes.

As skillet is cooking, heat balsamic vinegar over high heat in a medium pan. Reduce by half and let cool. Garnish skillet with fresh basil and drizzle with balsamic reduction.


Date Added:October 19, 2017
Classification:Meatless Main Dishes
Source:Mine
Meal:Dinner
Course:Main Course
Preparations:

Broil, Assemble, Stovetop

Notes:

2017

 
Page 114

Potato-Peanut Curry

Ingredients:
  • 1 lb. potatoes, peeled and chopped into 1/2-inch dice
  • 1 can (14 oz.) diced tomatoes
  • 1 cup water
  • 1/4 tsp. salt
  • 2 Tbs. vegetable oil
  • 2 Tbs. tahini
  • 2 Tbs. peanut butter
  • 1/2 tsp. ground chipotle or cayenne pepper
  • 4 cloves garlic, minced
  • 1/2 tsp. turmeric
  • 2 Tbs. chopped parsley leaves
Instructions:

In a medium saucepan, add the potatoes, tomatoes with the juice, water, and salt. Cover and bring to a boil over medium-high heat; reduce heat to medium-low so the mixture just barely boils.

Meanwhile, in a small microwave-proof bowl, combine the vegetable oil, tahini, peanut butter, and chipotle or cayenne pepper and garlic. Cover bowl and microwave on medium-high for about 2 minutes, until the mixture is fragrant. Stir in the turmeric, then add the tahini mixture to the potato mixture.

Simmer potatoes for about 10 minutes, until the they are tender. Garnish with chopped parsley.


Date Added:October 13, 2009
Classification:Meatless Main Dishes
Source:Mine
Meal:Dinner
Course:Main Course
Preparations:

Assemble, Stovetop

Notes:

2009
Core (Plus 2 points and healthy oils for sauce.)
This makes a lot of sauce. Next time try upping potatoes to 1-1/2 pounds and add water accordingly.

 
Page 115

Spinach Lasagna Rolls

Ingredients:
  • 1 C grated Parmesan cheese, divided
  • 1-1/4 C (5 ounces) shredded part-skim mozzarella cheese
  • 1 (15oz.) carton lite ricotta cheese
  • 1 (10oz.) package frozen chopped spinach, thawed, drained and squeezed dry
  • 9 cooked lasagna noodles
  • Vegetable cooking spray
  • 1-1/2 C chopped tomato
  • 4 C canned marinara sauce (cook's choice)
Instructions:

Combine 3/4 cup Parmesan cheese, mozzarella cheese and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.

Spread 1/3 cup spinach mixture on each lasagna bundle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11x7-inch baking dish coated with cooking spray.

Spoon marinara sauce over lasagna rolls. Cover and bake at 350 for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese and bake an additional 10 minutes.


Date Added:September 03, 2005
Classification:Meatless Main Dishes
Source:Mine
Meal:Dinner
Course:Main Course
Preparations:

Bake, Assemble

Notes:

2005

 
Page 116

Tamales with Black Beans

Ingredients:
  • Black Bean Filling:
  • 2 C black beans, soaked overnight
  • 6 clove(s) garlic, peeled
  • ½ tsp. dried chili powder
  • 2 dried guajillo chilies
  • 2 dried chipotle chilies
  • 1/3 C dried epazote
  • 1 Tbs. salt, plus more to taste
  • 1 to 2 tomatillos, husk removed

  • Tamale Dough:
  • 4 C masa harina
  • 1 tsp. salt
  • 2 C warm water
  • 15 corn husks, soaked in hot water to render pliable, or parchment paper
Instructions:

Make the filling: Place the black beans, garlic, chili powder, dried chilies, and epazote in a large pot and cover with fresh water by 2 inches. Bring to the boil and cook for one half hour. Add the 1 tablespoon salt and continue cooking until very tender. Drain. Transfer the solids to the work bowl of a food processor, add the tomatillos, and coarsely chop.


Make the tamale dough: Mix together the salt and masa harina in the bowl of a mixer. Slowly add the hot liquid, stirring to obtain a soft, moist dough. Beat the dough with the paddle attachment for five minutes to aerate the dough as much as possible. Sprinkle in the baking powder and beat 1 minute more. (Contemporary recipes contain lard, which results in a lighter product.)


Assemble the tamales: Place a husk flat on the counter horizontally in front of you. Spread about 2 tablespoons of tamale dough in a thin layer over the husk, leaving a border around the edges. Top with about 1 tablespoon bean filling. Pull up the husks on the right and left edges and nudge the dough so that it folds over the filling. Then do the same with the top and bottom edges of the husk, so that the dough encases the filling and forms a rectangular packet. Fold the right and left sides of the husk over the dough packet, then fold the bottom of the husk up and the top of the husk down. Keep folding to make a neat package. Repeat with remaining husks.


Place the tamales in a covered steamer and steam for 45 minutes, making sure that the steamer does not dry out. Serve immediately, or reheat by steaming.


Date Added:July 28, 2013
Classification:Meatless Main Dishes
Source:Unknown
Meal:Dinner
Course:Main Course
Preparations:

Steam, Assemble

Notes:

2013

 
Page 117

Cooking Dried Beans (CP)

Ingredients:
  • 1-1lb. bag dried beans (pretty much anything except red kidney beans)
  • water
Instructions:

Rinse and drain the raw beans; discard any stones, broken or shriveled up beans. Pour the beans into your crock-pot and add enough water to cover all the beans plus an additional 2 inches.

Put the lid on your crock-pot; do not turn on. Let the beans soak for at least 6 hours, or overnight.

In the morning, rinse and drain the beans. (The water will be bean-colored.) Put the beans back into your crock-pot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches. Cover and cook on low for 8 hours. The beans are done when they are bite-tender. Don't worry if the water hasn't all been absorbed, it's going to get dumped anyway.

Drain the beans. When cool, put 1-2/3 cups of beans into storage containers or freezer bags - this is roughly the equivalent of 1 can of beans that have been rinsed and drained. Store in the refrigerator for 1 week, or freeze for up to 6 months. Use as you would canned beans in any recipe.


Date Added:October 23, 2009
Classification:Miscellaneous
Source:A Year of Slow Cooking
Meal:Other
Course:Accompaniment
Preparation:

Crockpot

Notes:

2009

 
Page 118

Potatoes Baked in the Crock (CP)

Ingredients:
  • 6 russet baking potatoes, scrubbed
  • 1/4 C extra-virgin olive oil
  • 1-1/2 Tbs. salt
  • 1/2 tsp. coarsely ground black pepper
Instructions:

Prick each potato several times with the tip of a sharp knife. Combine the oil, salt, and pepper in a bowl and rub the potatoes all over with the oil mixture.

Arrange the potatoes in the insert of a 5- to 7-quart slow cooker. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.

Remove the potatoes from the slow cooker and serve, or serve from the cooker set on warm.


Date Added:November 04, 2016
Classification:Miscellaneous
Source:Slow Cooker: The Best Cookbook Ever
Meal:Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2016

 
Page 119

Banana-Pecan Muffins

Ingredients:
  • 3/4 C flour
  • 1-1/4 C whole wheat flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 C sugar
  • 1/4 C butter, softened
  • 2 eggs
  • 1-1/2 C mashed, very ripe banana (about 2 large bananas or 3 smaller ones)
  • 1/3 C low-fat sour cream or plain yogurt
  • 1 tsp. vanilla
  • 1/4 C pecans, chopped
  • 1/4 C brown sugar
Instructions:

Preheat the oven to 350. Line a muffin tin with liners.


Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar and butter. Add eggs one at a time, combining completely after each addition. Add the mashed banana, yogurt, and vanilla. Slowly add the flour mixture and beat until just combined (don't over-mix).


Divide the batter evenly (so the cups are about 2/3 full) among muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.


Date Added:December 28, 2012
Classification:Muffins
Source:Our Best Bites
Meals:Breakfast, Brunch, Snack
Courses:Bread, Dessert
Preparation:

Bake

Notes:

2012

 
Page 120

Cappuccino Muffins

Ingredients:
  • ESPRESSO SPREAD:
  • 4 oz. cream cheese, cubed
  • 1 Tbs. sugar
  • 1/2 tsp. instant coffee granules
  • 1/2 tsp. vanilla extract
  • 1/4 C miniature semisweet chocolate chips

  • MUFFINS:
  • 2 C flour
  • 3/4 C sugar
  • 2-1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 C milk
  • 2 Tbs. instant coffee granules
  • 1/2 C butter, melted and cooled slightly
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 C miniature semisweet chocolate chips
Instructions:

In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.


Date Added:October 12, 2016
Classification:Muffins
Source:Taste of Home
Meals:Breakfast, Brunch
Course:Bread
Preparations:

Bake, Process

Notes:

2016

 
Page 121

Cheddar Muffins

Ingredients:
  • 3 C flour
  • 1-1/2 Tbs. baking powder
  • 1 tsp. salt
  • 6 Tbs. cold butter, cut up
  • 8 oz. 2% sharp cheddar cheese, grated
  • 1-1/2 C non-fat milk
Instructions:

Preheat oven to 425. Spray mini-muffin tins with non-stick cooking spray. Mix flour, baking powder and salt in a bowl, cut in butter. Stir in the cheddar cheese and add enough milk to make a sticky dough. Bring to room temperature.

Spoon dough into the tins. Bake in middle of the oven 10 to 15 minutes, until pale golden brown. Remove the muffins from the tins and cool on a wire rack. Serving is 1 muffin.


Date Added:January 01, 2002
Classification:Muffins
Source:Mine
Meal:Dinner
Course:Bread
Preparation:

Bake

Notes:

2008
1 Point Each; 64 for Entire Recipe

 
Page 122

Cherry Muffins

Ingredients:
  • 1/2 C water, boiling
  • 1 C pitted dried cherries, coarsely chopped
  • 2 C flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 C sugar
  • 1/3 C unsalted butter, melted
  • 2 eggs
  • 1 tsp. finely grated lemon zest
  • 1/2 tsp. almond extract
Instructions:

Preheat oven to 375. Butter standard muffin tins.

In a bowl pour the boiling water over the cherries. Let stand for about 5 minutes.

In another bowl stir and toss together the flour, baking powder, baking soda and salt. Set aside. To the cherries and water, add the sugar, melted butter, eggs, lemon zest and almond extract. Add the combined dry ingredients and stir just until blended.

Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the tins for 5 minutes, then remove.


Date Added:January 01, 2002
Classification:Muffins
Source:Williams Sonoma
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2000, 2007
4 Points Each; 59 for Entire Recipe

 
Page 123

Double-Chocolate Zucchini Muffins

Ingredients:
  • 1-1/2 C coarsely grated zucchini
  • 2 eggs
  • 1/3 C nonfat or low-fat plain yogurt
  • 1/3 C canola oil
  • 1 C sugar
  • 1 tsp. vanilla extract
  • 3/4 C whole-wheat pastry flour
  • 3/4 C flour
  • 1/3 C unsweetened cocoa powder
  • 1/2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C semi-sweet chocolate chips
  • Confectioners' sugar for dusting
Instructions:

Preheat oven to 325 degrees. Line 1 dozen regular-size muffin tins or 36 mini muffin tins with paper liners or generously grease with oil or butter. If you want to bake this in a loaf pan, generously grease a 9x5-inch pan well with oil or butter.

Put the grated zucchini in a colander set over the sink and use your hands to squeeze out some of the liquid. Leave in the sink until ready to use.

In a large bowl, beat the eggs with an electric mixer on high until foamy and light yellow, a minute or so. Add the yogurt, canola oil, sugar, and vanilla and beat again on medium until one even color and consistency, another minute. Set aside. You can also do this with a whisk and a little elbow grease.

In a medium bowl, combine the whole-wheat pastry flour, all-purpose flour, cocoa powder, cinnamon, baking soda, and salt. Stir well with a fork to blend all the ingredients.

Add the dry ingredients to the wet and beat on medium just until evenly mixed together, scraping down the sides as needed.

Add the zucchini and chocolate chips to the batter. Mix until just combined.

For full-size cupcakes, fill each tin with a scant ¼ cup of batter. For mini cupcakes, figure about 1 ½ tablespoons of batter each (although this can vary depending on the size of your muffin tins).

Put into the oven and bake until a toothpick inserted into the center comes out clean, 25 to 28 minutes for full-size cupcakes, closer to 20 minutes for minis, and about an hour for a loaf.

Remove from oven and leave on the counter until completely cool. Finish with a light dusting of confectioners' sugar, your favorite chocolate frosting, or 1/4 cup of melted chocolate chips (in the case of the loaf).


Date Added:December 11, 2018
Classification:Muffins
Source:Mom's Kitchen Handbook
Meals:Breakfast, Brunch
Courses:Main Course, Bread
Preparation:

Bake

Notes:

2018

 
Page 124

Orange-Cranberry Wheat Germ Muffins

Ingredients:
  • 1-1/2 C flour
  • 1/2 C raw wheat germ
  • 1/2 C dried cranberries
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 3/4 C brown sugar
  • 1/4 C canola oil
  • 1 tsp. grated orange rind
  • 1/2 C orange juice
  • 2 eggs
Instructions:

Preheat oven to 375°.

Combine flour and next 7 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture.

Combine brown sugar, oil, rind, juice, and eggs; stir with a whisk. Add egg mixture to flour mixture; stir just until combined. Spoon batter into 18 muffin cups with paper liners. Bake for 17 minutes or until muffins spring back when touched in center.


Date Added:February 08, 2011
Classification:Muffins
Source:Cooking Light
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2011

 
Page 125

Overnight Oatmeal Muffins

Ingredients:
  • 1 C regular oats
  • 2 C low-fat buttermilk
  • 1-2/3 C whole wheat flour
  • 3/4 C packed dark brown sugar
  • 2 Tbs. vegetable oil
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs, slightly beaten
  • 2/3 C dried blueberries
  • Cooking Spray
Instructions:

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

Preheat oven to 350.

Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.

Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 35 degrees for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.


Date Added:January 28, 2007
Classification:Muffins
Source:Cooking Light
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2007, 2008
2 Points Each

 
Page 126

Triple Chocolate Muffins

Ingredients:
  • 1-1/2 C flour
  • 2 tsp. baking powder
  • 1/4 C cocoa
  • 1/2 tsp. salt
  • 1/4 C butter, melted
  • 1/2 C sugar
  • 1 egg
  • 3/4 C non-fat milk
  • 1/2 tsp. vanilla
  • 1 C semi-sweet chocolate chips
  • 1/2 C white chocolate chips
Instructions:

Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners.

Whisk together flour, baking powder, salt and cocoa in a large bowl. In a small bowl, combine butter, sugar and egg. Add milk and vanilla and stir to incorporate. Combine wet and dry ingredients and stir to moisten. Fold in the two types of chocolate chips. Do not over mix. Bake for 15 to 18 minutes.


Date Added:May 02, 2010
Classification:Muffins
Source:Mine
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2010
5 Points Each; 69 for Entire Recipe

 
Page 127

Fusilli with Spinach and Asiago Cheese

Ingredients:
  • 1 lb. fusilli pasta
  • 1/4 C olive oil
  • 1 garlic clove, minced
  • 1 bag (9oz.) fresh spinach, roughly chopped
  • 8 oz. (1/2 pint) cherry tomatoes, halved
  • 1 C (about 3 1/2-ounces) grated Asiago
  • 1/2 C grated Parmesan
  • 1 tsp. salt
  • 3/4 tsp. freshly ground black pepper
Instructions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.

Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

Transfer the pasta to a serving plate and serve.


Date Added:October 19, 2017
Classification:Pasta Main Dishes
Source:Foodnetwork.com
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2017

 
Page 128

Fusilli With Tomatoes and Mozzarella

Ingredients:
  • 1 lb. roma tomatoes
  • 6 oz. mozzarella cheese
  • 1/2 C sliced, fresh basil
  • 3 Tbs. olive oil
  • 3 Tbs. balsamic vinegar
  • 2 large garlic cloves, minced
  • 1/2 tsp. dried red pepper flakes
  • 12 oz. fusilli or rotelle pasta
  • Fresh basil leaves (optional)
  • Salt and pepper to taste
Instructions:

Cut tomatoes and cheese into 1/2 inch pieces and place in bowl. Mix in basil, olive oil, vinegar, garlic and red pepper flakes. Season with salt and pepper. Let stand at room temperature 30 minutes.

Meanwhile, cook pasta in large pot of boiling, salted water until al dente, about 9 minutes. Drain pasta and return to same pot. Add tomato mixture and toss over low heat until cheese begins to melt. Transfer pasta to platter. Garnish with basil leaves is desired.


Date Added:January 01, 2002
Classification:Pasta Main Dishes
Source:Mine
Meals:Lunch, Dinner
Courses:Main Course, Salad
Preparation:

Assemble

Notes:

2001, 2002, 2003, 2004, 2006, 2008

 
Page 129

Nana's Tomato Mozzarella Pasta

Ingredients:
  • 1-1/2 C (6oz.) small tube-shaped pasta or elbow macaroni
  • 2 Tbs. olive oil
  • 2 tsp. minced garlic
  • 1/2 tsp. crushed red pepper
  • 1 lb. chopped, fresh tomatoes
  • 12 oz. Mozzarella, cut into 1/2-inch cubes
  • 8 fresh basil leaves, coarsely chopped
Instructions:

Cook pasta according to package directions; drain.

Meanwhile, in a heavy large skillet, heat oil over medium heat. Add garlic and red pepper and sauté until fragrant, about 1 minute. Add tomatoes and sauté just until heated through, about 2 minutes. Add the cooked pasta. Remove skillet from heat. Add cheese and basil and toss to coat. Season the pasta to taste with salt.


Date Added:October 29, 2004
Classification:Pasta Main Dishes
Source:Mine
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2004, 2005, 2006

 
Page 130

Oven Baked Macaroni and Cheese

Ingredients:
  • 8 oz. elbow macaroni

  • SAUCE:
  • 2 Tbs. butter
  • 1 Tbs. olive oil
  • 3 Tbs. flour
  • 1/2 small onion finely diced
  • 1 large garlic clove, finely minced
  • 1/4 tsp. mustard powder
  • 1 tsp. freshly ground black pepper (to taste)
  • 1-1/2 C milk, warmed in microwave for 30-45 seconds to get to room temperature
  • 8 oz. sharp cheddar cheese (alternately can be 6 oz cheddar and 2 oz of blue), grated
  • 2-1/2 oz. swiss cheese, grated

  • TOPPING:
  • 1 large slice sourdough bread ground to crumbs
  • 1 tsp. butter
  • 1 tsp. olive oil
Instructions:

Put a large pot of water on to boil and preheat the oven to 350

Sauce: In a large saucepan over medium-low heat melt the butter; once it stops foaming add the olive oil. Raise the heat to medium/medium-high and cook the onion and garlic in the olive oil and butter until softened and lightly browned. Stir in the mustard powder and pepper. Add the flour to the mixture and stir until completely combined to form a roux.

Let the roux cook for about 30-45 seconds stirring regularly to make sure the raw flour taste is cooked out. Slowly whisk in the milk in batches making sure to incorporate fully with each addition.

Once you have added the full 1-1/2 C of milk, allow the mixture to come to a simmer and check the consistency. It should just barely coat the back of a spoon. If thicker than that add more milk (slowly and incorporating each time) to thin it down.

Taste the sauce base and adjut seasoning as needed. Note that the cheeses will add quite a bit of salt so do not over-salt things.

Once the mixture is the right consistency add your cheese in batches, stirring each batch in fully before moving to the next one.

Meanwhile, cook the pasta according to package directions. Drain and reserve a bit of the pasta water to thin the sauce if needed. Add the pasta to the sauce, stirring to incorporate everything. If needed use some of the reserved pasta water to thin the mixture. Transfer the pasta and sauce to an 8x8 baking dish.

Topping: In a skillet over medium heat, melt the butter until it stops foaming, then add the olive oil and bread crumbs. Keep the pan moving, stirring the bread crumbs until nicely browned then evenly spread the topping over the baking dish.

Bake for an hour until bubbly around the edges and browned on top; remove from the oven and let sit for 30 minutes to set up


Date Added:April 23, 2017
Classification:Pasta Main Dishes
Source:Doug
Meals:Dinner, Picnic
Courses:Main Course, Side Dish
Preparations:

Bake, Stovetop

Notes:

2016 For an 11x7 pan use 1.5 times. If you can't bake right away it will keep in the fridge well, simply wait to do the topping until you are ready to bake

 
Page 131

Quick and Easy Stir-Fry Noodles

Ingredients:
  • 1 12oz. package linguine
  • 1-2 Tbs. canola
  • 1/4 C soy sauce
  • 2-1/2 Tbs. brown sugar
  • 2-1/2 Tbs. rice wine vinegar
  • 2 Tbs. sweet red chili sauce
  • 1 Tbs. dark sesame oil
  • 1 small red onion, sliced
  • 4 cloves garlic, minced or pressed
  • 2 Tbs. fresh ginger, minced or pressed
  • 1 large orange, red, or yellow bell peppers, sliced
  • 1 C fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
  • 1 medium zucchini, julienned or chopped
  • Optional: Grilled chicken or steak, black sesame seeds, chopped cilantro, and lime wedges
Instructions:

Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.

Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.

While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce.

Serve immediately–if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds.


Date Added:November 02, 2015
Classification:Pasta Main Dishes
Source:Our Best Bites
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2015

 
Page 132

Thai Peanut Noodles

Ingredients:
  • 1/2 C chicken broth
  • 3 Tbs. creamy peanut butter
  • 1 tsp. Sriracha chili sauce
  • 1-1/2 Tbs. honey
  • 3 Tbs. soy sauce
  • 1-1/2 Tbsp. fresh minced ginger
  • 2-3 cloves garlic, pressed or minced
  • 8 oz. Udon or linguine noodles
  • Chopped green onions
  • Chopped cilantro
  • 2 limes, cut into quarters
  • Chopped peanuts

  • 8oz. Shrimp or chicken if desired
Instructions:

Cook noodles according to package directions.

In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, and soy sauce.


Date Added:July 10, 2016
Classification:Pasta Main Dishes
Source:Our Best Bites
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2016

 
Page 133

Margarita Pie

Ingredients:
  • 2-1/3 oz. miniature pretzel twists (about 2 cups)
  • 1 Tbs. sugar
  • 2 Tbs. butter, melted
  • 6oz. frozen limeade concentrate, slightly thawed
  • 4 C light vanilla ice cream, softened
  • 1-1/2 oz. tequila, about 3 tablespoons
  • 1/2 fl. oz. orange-flavored liqueur
  • 1 tsp. lime zest
Instructions:

Preheat oven to 375. In a food processor or blender, process pretzels into crumbs; add sugar and pulse until combined. Add butter and mix well. With machine running, add 2 tablespoons of limeade concentrate; process until well-mixed.

Spoon mixture into an ungreased 9-inch pie plate. With back of a spoon, press mixture firmly into bottom and up sides of pan to form a pie shell. Bake until set, about 10 minutes; place in freezer for 10 minutes until cool.

Meanwhile, in an electric mixer, combine ice cream, remaining limeade concentrate, tequila, liqueur and lime zest; mix until just blended. Spoon ice cream mixture into cooled pie shell. Freeze for 2 hours before cutting into 8 pieces.


Date Added:June 26, 2008
Classification:Pies
Source:WW - Modified
Meals:Dinner, Picnic
Course:Dessert
Preparations:

Assemble, Blend, Process

Notes:

6/08
Points: 4

 
Page 134

Moo-Less Chocolate Pie

Ingredients:
  • 1 C chocolate chips
  • 1/3 C coffee liqueur
  • 1 block silken tofu
  • 1 tsp. vanilla extract
  • 1 Tbs. honey
  • 1 prepared chocolate wafer crust
Instructions:

Place small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.

Combine tofu, chocolate mixture and honey in the blender jar. Liquefy until smooth.

Pour filling into crust and refrigerate for 2 hours, or until the filling is set.


Date Added:April 24, 2004
Classification:Pies
Source:Foodnetwork.com
Meal:Dinner
Course:Dessert
Preparation:

Blend

Notes:

2004
6 Points Each;52 for Entire Recipe
Next time, try using brewed coffee in place of the liqueur to make it more kid friendly.

 
Page 135

Nantucket Cranberry Pie

Ingredients:
  • FILLING
  • 2 C fresh or frozen cranberries
  • 1/2 C sugar
  • 1/2 C walnuts, chopped

  • TOPPING
  • 2 eggs
  • 3/4 C butter, softened
  • 1 C sugar
  • 1 C flour
  • 1 tsp. almond extract
Instructions:

For the filling: Preheat the oven to 350 degrees.

Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.

For the topping: Cream the eggs and butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.

Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.


Date Added:December 03, 2002
Classification:Pies
Source:Kathleen Daelemans
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2002, 2004, 2008
8 Points Each;84 for Entire Recipe

 
Page 136

Strawberry Yogurt Pie

Ingredients:
  • 2 (8oz.) containers non-fat strawberry yogurt
  • 2 C thawed Cool Whip Free
  • 2 C strawberries, chopped
  • 1 Reduced Fat Graham Cracker Crust
Instructions:

Combine yogurt, cool whip and strawberries in a medium bowl. Stir gently until well combined. Soon into crust. Freeze 2 hours or until pie is firm enough to hold its shape when cut into slices and serve.


Date Added:June 05, 2007
Classification:Pies
Source:Jello
Meals:Lunch, Dinner
Course:Dessert
Preparation:

Assemble

Notes:

5/07
Points: 3

 
Page 137

Chicken Tamale Casserole

Ingredients:
  • 1 C (4oz.) preshredded 4-cheese Mexican blend, divided
  • 1/3 C fat-free milk
  • 1 egg
  • 1 tsp. cumin
  • 1/8 tsp. ground red pepper
  • 1 can (14.75oz.) cream-style corn
  • 1 box (8.5oz.) corn muffin mix
  • 1 can (4oz.) chopped green chiles
  • Cooking Spray
  • 1 can (10oz.) red enchilada sauce
  • 2 C shredded cooked chicken breast
  • 1/2 C fat-free sour cream
Instructions:

Preheat oven to 400.

Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13x9-inch baking dish coated with cooking spray.

Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.


Date Added:May 05, 2009
Classification:Poultry Main Dishes
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparations:

Bake, Assemble

Notes:

2012, 2013, 2015

 
Page 138

Spicy Chicken Fried Rice with Peanuts

Ingredients:
  • 1/4 C less-sodium soy sauce
  • 1/4 C rice vinegar
  • 1 Tbs. dark brown sugar
  • 1 tsp. dark sesame oil
  • 3/4 tsp. crushed red pepper
  • 2 Tbs. canola oil
  • 2 C diced red pepper (about 2)
  • 1 C diced onion
  • 1/4 C thinly sliced green onions, divided
  • 2 Tbs. minced peeled fresh ginger
  • 2 large garlic cloves, minced
  • 5 C cold cooked brown rice
  • 2 C diced cooked chicken (about 1 pound)
  • 1 (8oz.) can sliced water chestnuts, drained and chopped
  • 1/3 C chopped, dry-roasted peanuts
Instructions:

Combine first 4 ingredients in a small bowl; stir well with a whisk.

Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion and 2 tablespoons green onions to pan; stir fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts. (Makes 5 servings. Serving size: about 1-3/4 cups rice mixture, about 1-1/4 teaspoons green onions, and 1 tablespoon peanuts.)


Date Added:May 16, 2010
Classification:Poultry Main Dishes
Source:Foodnetwork.com
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2012, 2013, 2015

 
Page 139

Apple-Crumb Coffee Cake

Ingredients:
  • TOPPING:
  • 4 Tbs. butter
  • 1/2 C flour
  • 1/3 C sugar
  • 1 tsp. cinnamon

  • MUFFINS:
  • 2-1/4 C flour
  • 1 C sugar
  • 1 Tbs. baking powder
  • 1/4 tsp. salt
  • 1/4 C vegetable oil
  • 1/2 C unsweetened applesauce
  • 1/3 C skim milk
  • 3 eggs
  • 1 tsp. vanilla
  • 1 medium apple, finely diced
Instructions:

Preheat oven to 350. Spray a 13x9-inch pan with cooking spray and set aside.

To make the topping, mix the flour, sugar and cinnamon together in a small bowl. Cut in butter until mixture resembles coarse meal.

To make the batter, sift the flour, sugar, baking powder and salt into large bowl and set aside. To a small bowl add oil, applesauce, milk, eggs and vanilla and mix until well blended. Add liquid mixture to flour mixture and stir until batter is just blended. Do not over mix. Fold in apple.

Pour batter into prepared pan and sprinkle evenly with crumb topping. Bake until a knife inserted into the center of the coffee cake comes out clean, about 40 minutes. Cool in pans for about 15 minutes before serving.


Date Added:May 30, 2003
Classification:Quick Breads
Source:Mine
Meals:Breakfast, Brunch
Courses:Main Course, Bread
Preparation:

Bake

Notes:

2003, 2005
4 Points Each; 81 for Entire Recipe

 
Page 140

Baked Blueberry Pancake

Ingredients:
  • 1 C all-purpose baking mix
  • 1/2 C milk
  • 1 egg
  • 1/2 C blueberries or chocolate chips
  • Powdered sugar and maple syrup (optional)
Instructions:

Preheat oven to 425 degrees.

In a medium bowl, combine baking mix, milk and egg. Whisk just until the large lumps disappear. (The batter should have small lumps.) Pour batter into a 9x9-inch baking pan coated with cooking spray; sprinkle blueberries or chocolate chips over batter.

Bake for 13 to 15 minutes or until the top is light golden brown. Sprinkle with powdered sugar if desired. Slice and serve with maple syrup.


Date Added:September 10, 2013
Classification:Quick Breads
Source:Pampered Chef
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2013

 
Page 141

Banana-Oatmeal Bread

Ingredients:
  • 1 C packed brown sugar
  • 7 Tbs. Vegetable oil
  • 2 eggs
  • 1-1/3 C mashed ripe banana (about 2 large)
  • 1 C regular oats
  • 1/2 C skim milk
  • 1 C whole wheat flour
  • 1 C flour
  • 1 Tbs. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 C mini-chocolate chips (optional)
Instructions:

Preheat oven to 350.

Combine first 3 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Combine flour, whole wheat flour, baking powder, baking soda, salt and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Fold in chocolate chips.

Spoon batter into 4-mini loaf pans coated with cooking spray. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. (Can make 24 muffins, 16 minutes in oven.) Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.


Date Added:April 25, 2005
Classification:Quick Breads
Source:Mine
Meals:Breakfast, Snack
Course:Main Course
Preparation:

Bake

Notes:

2011…2015, 2016
5+ Large scoops per loaf

 
Page 142

Basic Cornbread

Ingredients:
  • 1 C yellow cornmeal
  • 1 C flour
  • 1/4 C sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1 C milk
  • 1/3 C vegetable oil
  • 1 large egg, lightly beaten
Instructions:

Preheat oven to 400. Spray an 8-inch-square baking pan with cooking spray or line 12 muffin cups with paper liners.

Combine corn meal, flour, sugar, baking powder and salt in a medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.

Bake for 20 to 25 minutes (square pan) or 15 minutes for muffins or until wooden pick inserted in center comes out clean. Serve warm.


Date Added:January 01, 2008
Classification:Quick Breads
Source:Albers
Meals:Lunch, Dinner
Course:Bread
Preparations:

Bake, Assemble

Notes:

2008…2015, 2016

 
Page 143

Buttermilk Drop Biscuits

Ingredients:
  • 3 C flour
  • 2 Tbs. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3/4 C chilled unsalted butter, cut into 1/4-inch pieces
  • 1 C buttermilk
Instructions:

Preheat oven to 425. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Bon Appetit
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2000, 2002
4 Points Each; 67 for Entire Recipe

 
Page 144

Buttermilk Whole-Wheat Pancakes

Ingredients:
  • 1/2 C flour
  • 1/2 C whole-wheat flour
  • 1 Tbs. brown sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 beaten egg
  • 1 C buttermilk
  • 2 Tbs. cooking oil
Instructions:

In a medium mixing bowl stir together the flours, brown sugar, baking powder, baking soda and salt. Make a well in the center of the dry mixture; set aside.

In another medium mixing bowl combine the egg, buttermilk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8-10 standard-size pancakes or 24 dollar-size pancakes.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Mine
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Stovetop

Notes:

2007…2015, 2016

 
Page 145

Buttermilk-Cornmeal Drop Biscuits

Ingredients:
  • 1-1/2 C flour
  • 3/4 C yellow cornmeal
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 C cold unsalted butter, cut into small pieces, plus 1/4 C at room temperature
  • 1 C buttermilk
  • 5 Tbs. honey
Instructions:

Preheat oven to 375 degrees.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a pastry cutter or your fingers, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining. In a small bowl, whisk together buttermilk and 3 tablespoons honey. Add to flour mixture and stir with a fork until dough just comes together. (Dough will be slightly sticky; do not overmix.) With two large spoons, drop 10 mounds of dough, 2 inches apart, on two parchment-lined baking sheets.

Bake until biscuits are golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscuits on parchment to wire racks and let cool. Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with biscuits.


Date Added:December 28, 2012
Classification:Quick Breads
Source:Everyday Food
Meals:Breakfast, Dinner, Brunch
Course:Bread
Preparation:

Bake

Notes:

2012

 
Page 146

Cabot Cheddar Soda Bread

Ingredients:
  • 2-1/2 C flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 Tbs. cold unsalted butter, cut into pats
  • 8 oz. Cabot sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed
  • 1-1/4 C buttermilk*
  • 1 egg
  • *Don't have buttermilk? Substitute 3/4 cup plain yogurt + 1/2 cup milk
Instructions:

Preheat the oven to 375°F. Lightly grease an 8' square or 9' round pan.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese. Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.

Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan. Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F.

Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot.


Date Added:February 12, 2013
Classification:Quick Breads
Source:King Arthur Flour
Meals:Breakfast, Dinner
Course:Bread
Preparation:

Bake

Notes:

2013

 
Page 147

Cinnamon Streusel Coffecake

Ingredients:
  • Streusel Topping:
  • 1-1/4 C sugar
  • 1/4 tsp. salt
  • 1-1/2 C flour
  • 1 Tbs. cinnamon
  • 6 Tbs. butter, melted

  • Filling:
  • 1/3 C brown sugar
  • 1-1/2 Tbs. cinnamon
  • 1 tsp. unsweetened cocoa powder

  • Cake:
  • 3/4 C butter
  • 1 tsp. salt
  • 1-1/2 C sugar
  • 1/3 C brown sugar
  • 2-1/2 tsp. baking powder
  • 2 tsp. vanilla
  • 3 eggs
  • 3/4 C non-fat sour cream or plain yogurt
  • 1-1/4 C non-fat milk
  • 3-3/4 C flour
Instructions:

Preheat the oven to 350°F. Spray a 9x13-inch pan (or two 9-inch-round cake pans) with cooking spray.

Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.

Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set it aside.

To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9' round pans, spread 1 1/3 cups batter in each pan. Sprinkle the filling evenly atop the batter. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter. Sprinkle the topping over the batter in the pan.

Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9' x 13' pan, 50 to 55 minutes for the 9' round pans. When pressed gently in the middle, the cake should spring back. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.


Date Added:January 09, 2010
Classification:Quick Breads
Source:King Arthur Flour
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2009
Tips from our bakers: *It's easy to spread half the batter in the pan when you know how much it weighs. If you have a kitchen scale, half the batter weighs about 28 ounces. * Want to prepare this coffeecake the night before, then bake in the morning? It's easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you'll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.

 
Page 148

Colonial Gingerbread

Ingredients:
  • 1/2 C brown sugar
  • 1/2 C butter
  • 1 egg
  • 1/2 tsp. salt
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 3/4 C buttermilk
  • 1 C molasses
  • 2 C flour
  • 1 tsp. baking soda
Instructions:

Preheat oven to 325 degrees.

Cream together butter and sugar in the bowl of an electric mixer. Add remaining ingredients and mix well. Pour batter into a greased 8-inch or 9-inch baking pan and bake for one hour.


Date Added:May 10, 2012
Classification:Quick Breads
Source:Unknown
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2012

 
Page 149

Cranberry Walnut Bread

Ingredients:
  • 2 C flour
  • 3/4 C sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 C cranberries, coarsely chopped
  • 1/2 C chopped, toasted walnuts
  • 1 tsp. grated lemon zest
  • 1 tsp. grated orange zest
  • 2 eggs
  • 1 C milk
  • 1/4 C unsalted butter, melted
Instructions:

In large bowl, mix flour, sugar, baking powder and salt. Stir in cranberries, walnuts, lemon and orange zest. Set aside. In another bowl, whisk eggs, milk and butter. Make a well in center of flour mixture and pour in egg mixture stirring with a fork just until dry mixture is moistened. Pour the mixture into greased and floured 9x5-inch loaf pan. Bake at 350 until top is golden-brown and toothpick inserted into the center comes out clean (60 minutes). Cool 15 minutes. Remove from pan; cool on a rack. Makes 1 loaf.


Date Added:March 04, 2007
Classification:Quick Breads
Source:Mine
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2006…2012

 
Page 150

Holiday Bread

Ingredients:
  • 2-1/3 C flour
  • 1/2 C sugar
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 C cold butter
  • 1 C part-skim ricotta cheese
  • 1 C dried tart cherries or other dried fruit, coarsely chopped
  • 1/3 C pecans, toasted and chopped
  • 1 tsp. vanilla
  • 1/2 tsp. grated fresh lemon peel
  • 2 eggs
  • Confectioners' sugar (optional)
Instructions:

Preheat oven to 325. Grease large cookie sheet. In large bowl, stir together flour, sugar, baking powder, and salt. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Stir in ricotta, dried cherries, pecans, vanilla, lemon peel and eggs until well combined.

Turn dough onto lightly floured surface. With floured hands, gently knead dough two or three times to blend. With floured rolling pin, roll dough into 10x8-inch oval. Fold oval lengthwise, bringing top half over so that bottom of dough extends by about 1 inch.

Place stollen on prepared cookie sheet. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Transfer stollen to wire rack; cool completely. Sprinkle with confectioners' sugar to coat just before serving if you like.


Date Added:May 20, 2008
Classification:Quick Breads
Source:Cooking Light
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2008…2014, 2015
3 small loaves - about 12.5oz. each - 35 to 40 minutes

 
Page 151

Irish Soda Bread (Sweet)

Ingredients:
  • 5 C flour
  • 3/4 C sugar
  • 2 tsp. baking powder
  • 1-1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/4 lb. (1 stick) butter
  • 2-1/2 C raisins, soaked in water for 15 to 20 minutes and drained
  • 2-1/2 C buttermilk
  • 1 egg, slightly beaten
Instructions:

Preheat the oven to 350. Generously butter 2 (9 by 5-inch) bread pans.

Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins.

Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.

Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.


Date Added:May 19, 2011
Classification:Quick Breads
Source:Foodnetwork.com
Meals:Dinner, Brunch
Course:Bread
Preparation:

Bake

Notes:

2011

 
Page 152

Irish Soda Bread (Traditional)

Ingredients:
  • 4 C bread flour
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 3/4 tsp. baking soda
  • 1 C raisins or dried currants, rinsed in hot water and patted dry
  • 1 Tbs. caraway seeds
  • 2 C buttermilk
Instructions:

Into a large bowl sift together the flour, baking powder, salt and baking soda, and stir in the raisins and caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough and with floured hands shape each half into a round loaf. Transfer the loaves to a lightly greased baking sheet. Cut an X, 1/4-inch deep, across the tops of the loaves with a sharp knife and bake in the middle of a preheated 350 degree oven for 45-55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let cool.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Mom (Massenburg)
Meal:Dinner
Course:Bread
Preparation:

Bake

Notes:

2001, 2002, 2003
2 Points Each; 31 for Entire Recipe

 
Page 153

Old-Fashioned Gingerbread

Ingredients:
  • 2-1/2 C flour
  • 2 tsp. baking soda
  • 1-1/2 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground cloves
  • 1/2 C brown sugar
  • 1/4 C canola oil
  • 1 egg
  • 2/3 C molasses
  • 1/2 C unsweetened applesauce
  • 1/2 C low-fat buttermilk
  • Cooking Spray
Instructions:

Preheat oven to 350.

Combine flour and next 5 ingredients (through cloves) in a bowl, stirring well. Combine sugar, oil, and egg in a large bowl; beat with a mixer at medium speed until combined. Stir in molasses and applesauce.

Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake for 35 minutes or until a wooden pick inserted into the center comes out clean.

Cool in pan on a wire rack for 15 minutes. Cut into squares.


Date Added:November 12, 2009
Classification:Quick Breads
Source:Cooking Light
Meals:Dinner, Brunch
Course:Dessert
Preparation:

Bake

Notes:

2009
4 Points per Serving

 
Page 154

Paraguayan Cornbread

Ingredients:
  • 2 Tbs. canola oil
  • 1 C diced onion
  • 1/2 C diced red pepper
  • 1-1/2 C cornmeal
  • 1 C milk
  • 2 Tbs. sugar
  • 1/2 C non-fat cottage cheese
  • 2 eggs
  • 1 tsp. salt
  • 1/4-1/2 tsp. pepper
  • 2 tsp. baking powder
  • 1-1/2 C fresh or frozen corn kernels
  • 1 C (4oz.) pepperjack cheese, grated
Instructions:

Pour the oil in a medium skillet over medium heat. Add the onions and cook until translucent, stirring occasionally. Add the peppers and cook for 1 more minute. Remove from heat and cool to room temperature.

Preheaat the oven to 375 degrees. Grease a 9x9-inch pand that's at least 2 inces deep, or a shallow 2-quart casserole dish.

In a large bowl, combine the cornmeal and milk. Stir in the sugar, cottage cheese, eggs, salt, pepper and baking powder. Stir in the corn kernels and cooled onion mixture. Stir in the cheese and then transfer the batter to the prepared pan.

Bake for 40 to 45 minutes, until the center doesn't wobble when lightly touched with your finger. Remove from the oven, serve warm.


Date Added:September 16, 2009
Classification:Quick Breads
Source:King Arthur Flour
Meal:Dinner
Course:Bread
Preparations:

Bake, Stovetop

Notes:

2009…2014

 
Page 155

Pumpkin Bread

Ingredients:
  • 3 C sugar
  • 1 C oil
  • 4 eggs, beaten
  • 1 can (1 lb.) pumpkin
  • 2/3 C water
  • 3-1/2 C flour
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1/2 tsp. cloves
Instructions:

Preheat oven to 350.

Spray 2 standard loaf pans or 8 mini-loaf pans with non-stick cooking spray and set aside.

In a large mixing bowl stir together last 8 ingredients (flour through cloves). In a smaller bowl lightly beat eggs; whisk in sugar, oil, pumpkin and water until well blended. Add wet ingredients to dry mixture and stir until just combined. Pour into prepared pans and bake for 1 to 1-1/2 hours for standard loaf pans and 45 minutes for mini-loaf pans. Cool to room temperature before serving.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Mom (Massenburg)
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2000, 2001, 2003, 2004, 2005, 2006
4 Points Each; 146 for Entire Recipe

 
Page 156

Whole Grain Pancake Mix

Ingredients:
  • Mix:
  • 4 C white whole wheat or whole wheat flour
  • 1 C flour
  • 3-1/2 cups old-fashioned oats
  • 3 Tbs. sugar
  • 3 Tbs. baking powder
  • 1 Tbs. salt
  • 1 Tbs. baking soda
  • 1 C canola oil

  • Pancakes:

  • 1 C homemade mix
  • 1 C buttermilk, or a combination of plain yogurt and milk; or 3/4 cup liquid whey
  • 1 egg
Instructions:

To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.

Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.

Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.


To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or alternative), and egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.

Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do). Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4' diameter pancake.

When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.


Yield: a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size.


Date Added:May 10, 2012
Classification:Quick Breads
Source:King Arthur Flour
Meals:Breakfast, Brunch
Course:Main Course
Preparations:

Assemble, Stovetop

Notes:

2012

 
Page 157

All-American Potato Salad

Ingredients:
  • 2 lb. Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1-1/2 tsp. salt
  • 2 Tbs. dill pickle juice
  • 1/4 C finely copped dill pickles
  • 1 Tbs. yellow mustard
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. celery seed
  • 1/2 C mayonnaise (reduce-fat works)
  • 1/4 C sour cream (non-fat works)
  • 1/2 small red onion, finely chopped
  • 1 rib celery, finely chopped
  • 2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)
Instructions:

Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt; reduce heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking. Mix 2 tablespoons pickle juice and mustard together in small bowl; drizzle pickle juice mixture over potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion and celery in large bowl. Toss in cooled potatoes, cover and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.


Date Added:May 16, 2010
Classification:Salads
Source:America's Test Kitchen
Meals:Lunch, Picnic
Course:Side Dish
Preparations:

Bake, Assemble

Notes:

2010
Core

 
Page 158

American Macaroni Salad

Ingredients:
  • 2 C dry elbow macaroni, cooked, rinsed, and drained
  • 1/3 C diced celery
  • 1/4 C minced red onion, soaked in cold water for 5 minutes, drained
  • 1 Tbs. minced flat-leaf parsley
  • 1/2 C diced vine-ripened tomato (optional)
  • 1/2 C prepared mayonnaise
  • 3/4 tsp. dry mustard
  • 1-1/2 tsp. sugar
  • 1-1/2 Tbs. cider vinegar
  • 3 Tbs. sour cream
  • 1/2 tsp. kosher salt, plus more to taste
  • Freshly ground black pepper
Instructions:

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.


Date Added:October 12, 2016
Classification:Salads
Source:Foodnetwork.com
Meals:Lunch, Dinner, Picnic
Course:Side Dish
Preparations:

Assemble, Stovetop

Notes:

2016

 
Page 159

Apple Slaw

Ingredients:
  • VINAIGRETTE:
  • 1/3 C packed brown sugar
  • 1/3 C cider vinegar
  • 1-1/2 Tbs. vegetable oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

  • SLAW:
  • 2-1/2 C chopped Pink Lady, Cameo, Fuji or Gala apple
  • 1 (12-oz.) package broccoli slaw
  • 1 (3-oz.) package dried tart cherries
Instructions:

To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.

To prepare slaw, combine apple, broccoli slaw and dried cherries. Drizzle with vinaigrette; toss well to combine. Sprinkle with sunflower seeds; chill for up to 3 hours.


Date Added:May 16, 2003
Classification:Salads
Source:Cooking Light
Meals:Lunch, Dinner, Picnic
Courses:Salad, Side Dish
Preparation:

Assemble

Notes:

2003…2015, 2016

 
Page 160

Asian Coleslaw

Ingredients:
  • 2 bags (16oz.) coleslaw mix
  • 1/2 C rice vinegar
  • 1/4 C brown sugar
  • 1-1/2 Tbs. vegetable oil
  • 1-1/2 Tbs. water
  • 3/4 tsp. garlic salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. crushed red pepper flakes
Instructions:

Whisk all ingredients together (except for coleslaw mix) in a large bowl until well blended. Add coleslaw mix; stir to combine. Cover, tossing occasionally. Refrigerate until ready to serve.


Date Added:June 05, 2007
Classification:Salads
Source:Mine
Meals:Lunch, Dinner, Picnic
Course:Salad
Preparation:

Assemble

Notes:

2007, 2008, 2009
Points: 1

 
Page 161

Asian-Style Noodle Salad

Ingredients:
  • 8 oz. spaghetti, broken in half
  • 4 tsp. sesame oil
  • 1 C shredded carrot
  • 1/2 red bell pepper, very thinly sliced
  • 1 C matchstick-size strips peeled jicama
  • 1 C (packed) spinach leaves (about 1 ounce), thinly sliced

  • 3 Tbs. thick teriyaki marinade
  • 3 Tbs. rice vinegar
  • 2 Tbs. sugar
  • 1 tsp minced garlic
Instructions:

Cook spaghetti in large pot of boiling salted water until just tender but still firm to the bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.

Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine.

Divide salad among bowls and serve.


Date Added:June 01, 2002
Classification:Salads
Source:Bon Appetit
Meals:Lunch, Dinner
Course:Salad
Preparation:

Assemble

Notes:
 
Page 162

Best Slaw in the World (Cilantro-Lime)

Ingredients:
  • 1/2 C mayonnaise
  • 1/2 C sour cream
  • 3 Tbs. fresh lime juice
  • 1-1/2 tsp. finely grated lime zest
  • 1 tsp. ancho chili powder
  • 1 jalapeno chili, seeded, minced
  • 2 garlic cloves, pressed
  • 1/3 C chopped fresh cilantro
  • 8 C bagged coleslaw mix
Instructions:

Whisk first 7 ingredients together in a large bowl. Stir in cilantro. Add coleslaw mix; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour.

Great for seafood tacos!


Date Added:July 10, 2016
Classification:Salads
Source:Epicurious
Meals:Lunch, Dinner
Course:Side Dish
Preparation:

Assemble

Notes:

2016

 
Page 163

Blueberry Waldorf Salad

Ingredients:
  • 2 C frozen blueberries
  • 2/3 C sugar
  • 3 C miniature marshmallows
  • 1 C seedless grapes
  • 2 C diced tart apples
  • 1/2 C pecans
  • 1 C whipping cream, whipped
Instructions:

Place blueberries in blender container and blend at high speed. Combine blueberries, sugar and marshmallows in a medium bowl. Chill, covered, overnight. Add grapes, apples, and pecans to blueberry mixture. Fold in whipped cream. Serve chilled.


Date Added:January 01, 2002
Classification:Salads
Source:Pfaltzgraff
Meal:Dinner
Courses:Salad, Dessert
Preparation:

Assemble

Notes:

2001, 2003, 2004

 
Page 164

Cabbage and Corn Slaw

Ingredients:
  • 1/3 C frozen orange juice concentrate, thawed
  • 1/3 C seasoned rice vinegar
  • 1/3 C canola oil
  • 1 (16oz.) bag coleslaw mix
  • 4 ears fresh corn, shucked, or 1 (10oz.) package frozen corn kernels, thawed
  • 2 medium carrots, peeled and chopped
  • 1 medium red bell pepper, cut into thin strips
  • 6 green onions, thinly sliced
  • 1/2 C chopped, fresh cilantro
Instructions:

Whisk together the orange juice concentrate, rice vinegar and oil in a small bowl. Combine remaining ingredients in a large bowl and toss the dressing. Season to taste with salt and pepper.


Date Added:August 12, 2010
Classification:Salads
Source:Central Market
Meals:Lunch, Picnic
Course:Side Dish
Preparation:

Assemble

Notes:

2010
3 Points per Serving; 30 Points Total

 
Page 165

Chickpea and Tomato Salad with Fresh Basil

Ingredients:
  • 1 can chickpeas, drained and rinsed
  • 1 Pint grape tomatoes, halved
  • 25 large basil leaves, chopped
  • 1 clove of garlic, minced
  • 1 Tbs. red wine vinegar
  • 1 Tbs. apple cider vinegar
  • 2 tsp. olive oil
  • 1/2 Tbs. honey
  • Pinch of salt
Instructions:

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.


Date Added:September 18, 2012
Classification:Salads
Source:Casual Kitchen
Meals:Lunch, Dinner
Courses:Salad, Side Dish
Preparation:

Assemble

Notes:

2012
Core

 
Page 166

Chili-Basil Slaw

Ingredients:
  • 1 Tbs. rice vinegar
  • 2 tsp. sweet chili sauce
  • 1 tsp. dark sesame oil
  • 1/2 tsp. soy sauce
  • 4 C packaged coleslaw mix
  • 1/2 C small fresh basil leaves
Instructions:

Combine vinegar, chili sauce, sesame oil, and soy sauce in a large bowl, stirring with a whisk. Add coleslaw mix; toss to coat. Sprinkle with fresh basil.


Date Added:June 14, 2015
Classification:Salads
Source:Cooking Light
Meals:Lunch, Dinner
Courses:Salad, Side Dish
Preparation:

Assemble

Notes:

2015

 
Page 167

Chinese Cabbage Salad

Ingredients:
  • 4 C shredded cabbage
  • 1 pkg. Top Raman
  • 4 green onions, sliced (about 1/4 C)
  • 1/2 C slivered almonds, toasted
  • 3 Tbs. rice wine vinegar
  • 2 Tbs. vegetable oil
  • 2 Tbs. sugar
  • 1/2 tsp. white pepper
  • 1/4 tsp. salt
  • 2 Tbs. sesame seeds
Instructions:

Crush noodles slightly; place in colander. Pour boiling water over noodles to soften slightly. Drain well. In a large mixing bowl, combine noodles, vinegar, sugar, oil, pepper, and salt; shake to mix well. Pour over cabbage mixture and toss. Cover and chill several hours or overnight. Before serving, stir in almonds.


Date Added:January 01, 2002
Classification:Salads
Source:Mine
Meals:Dinner, Picnic
Course:Salad
Preparation:

Assemble

Notes:

2003, 2004, 2005

 
Page 168

Cranberry Spinach Salad

Ingredients:
  • 2 tsp. canola oil
  • 3/4 C slivered almonds
  • 1 lb. baby spinach, rinsed
  • 1 C dried cranberries
  • 2 Tbs. toasted sesame seeds
  • 1 Tbs. poppy seeds
  • 1/2 C sugar
  • 2 tsp. minced onion
  • 1/4 tsp. paprika
  • 1/4 C white wine vinegar
  • 1/4 C cider vinegar
  • 1/2 C canola oil
Instructions:

In a medium saucepan, heat oil over medium heat. Cook and stir almonds in the oil until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.


Date Added:May 10, 2012
Classification:Salads
Source:allrecipies.com
Meals:Dinner, Brunch
Course:Salad
Preparations:

Assemble, Stovetop

Notes:

2012
Use your own discretion with the dressing. I only used about half.

 
Page 169

Creamy Coleslaw

Ingredients:
  • 2 bags (14-16oz.) coleslaw Mix
  • 1/3 C sugar
  • 1/4 C milk
  • 1/2 C mayonnaise
  • 1/4 C buttermilk
  • 1 tsp. Dijon mustard
  • 1-1/2 Tbs. apple cider vinegar
  • 1-1/2 Tbs. lemon juice
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 1 tsp. freshly ground black pepper
Instructions:

In a large bowl, dump in both bags of coleslaw mix. In a smaller bowl, combine the rest of the ingredients. Whisk vigorously until thoroughly combined.

Pour mixture over coleslaw mix. With a spoon, toss cole slaw to combine. Put cover on bowl and put in the refrigerator to set overnight. Stir before serving.


Date Added:May 10, 2012
Classification:Salads
Source:Foodbuzz
Meals:Lunch, Dinner
Course:Salad
Preparation:

Assemble

Notes:

2012

 
Page 170

Four Bean Salad

Ingredients:
  • 1 can green beans, drained
  • 1 can kidney beans, drained and rinsed
  • 1 can cut wax beans, drained
  • 1 can garbanzo beans, drained and rinsed
  • 1 medium onion, chopped
  • 1/3 C sugar
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 C salad oil
  • 2/3 C vinegar
Instructions:

Whisk together sugar, salt, pepper, oil and vinegar. Add onions and beans and mix together. Cover and refrigerate at least 24 hours. Serve chilled.


Date Added:January 01, 2002
Classification:Salads
Source:Mine
Meals:Dinner, Picnic
Course:Salad
Preparation:

Assemble

Notes:

2000…2015, 2016

 
Page 171

Potato Salad (Creamy)

Ingredients:
  • 6 medium potatoes (2 pounds)
  • 3 stalks celery, thinly sliced
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1-1/4 C mayonnaise or salad dressing (non-fat works well)
  • 1 Tbs. vinegar
  • 2 tsp. Dijon-style mustard
  • 1 tsp. salt
  • 1/2 tsp. pepper

Instructions:

In a covered saucepan cook potatoes in boiling water for 20-25 minutes or till just tender; drain well. Peel and cube potatoes.

In a very large bowl whisk together mayonnaise or salad dressing, vinegar, mustard, salt and pepper. Add celery, green pepper and onion. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6 to 24 hours.


Date Added:January 01, 2002
Classification:Salads
Source:Better Homes and Gardens
Meals:Lunch, Dinner, Picnic
Course:Side Dish
Preparation:

Assemble

Notes:

2003, 2006

 
Page 172

Thai Cucumber Salad

Ingredients:
  • 3 cucumbers, julienned
  • 1/2 red onion, cut into thin strips
  • 1/2 C cilantro, chopped
  • 1/2 tsp. red pepper flakes
  • 1/4 C rice wine vinegar
  • 2 Tbs. olive oil
  • 1 Tbs. sugar
  • Salt and pepper to taste
Instructions:

In a medium bowl combine cucumber, red onion, cilantro and red pepper flakes; set aside.

In a small bowl or measuring cup combine remaining ingredients and adjust seasoning to taste. Mix with vegetables and refrigerate for at least 3 hours.


Date Added:January 01, 2002
Classification:Salads
Source:Mine
Meal:Dinner
Course:Salad
Preparation:

Assemble

Notes:

2004…2014, 2015

 
Page 173

Tomato, Basil and Couscous Salad

Ingredients:
  • 2-1/4 C canned chicken broth
  • 10oz. whole wheat couscous
  • 1 C chopped green onions
  • 2 C (generous) diced seeded plum tomatoes
  • 1/3 C thinly sliced fresh basil
  • 1/4 C olive oil
  • 1/4 C balsamic vinegar
  • 1/4 tsp. dried crushed red pepper
Instructions:

Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.

Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.


Date Added:January 01, 2002
Classification:Salads
Source:Mine
Meals:Dinner, Picnic
Course:Salad
Preparations:

Assemble, Stovetop

Notes:

2003, 2004, 2005, 2006, 2007, 2008, 2009
Core (1 oil)

 
Page 174

Tortellini Caprese Salad

Ingredients:
  • 1 lb. cheese tortellini
  • 1/4 C olive oil
  • 1/4 C balsamic vinegar
  • 1 lb. cherry tomatoes, halved
  • 8 oz. pearl mozzarella balls, halved
  • 1/2 C basil, chopped
  • Salt and pepper
Instructions:

Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with olive oil, balsamic vinegar, cherry tomatoes, mozzarella and basil Season with salt and pepper.


Date Added:August 30, 2018
Classification:Salads
Source:Foodnetwork.com
Meals:Lunch, Dinner
Course:Side Dish
Preparations:

Assemble, Stovetop

Notes:

2018

 
Page 175

Zucchini Orzo Salad

Ingredients:
  • 6 C chicken or vegetable stock
  • 12oz. orzo pasta
  • 2 tsp. olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3 large zucchini, grated
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 C grated Parmesan cheese
Instructions:

Bring chicken or vegetable stock to a boil and cook orzo according to package directions. Drain; rinse with cold water to stop cooking and put in a large bowl. Set aside.

Heat olive oil in a non-stick skillet over medium heat. Add zucchini, onion and garlic; sauté until lightly golden. Add spices to zucchini mixture, stir thoroughly and remove from heat.

Combine with cheese and cooked orzo; salt to taste. Serve cool or at room temperature.


Date Added:May 02, 2010
Classification:Salads
Source:Animal, Vegetable, Miracle
Meals:Dinner, Picnic
Course:Side Dish
Preparation:

Stovetop

Notes:

2010

 
Page 176

Asian Salad Dressing

Ingredients:
  • 2 Tbs. canola oil
  • 2 Tbs. cider vinegar
  • 1/4 C seasoned rice wine vinegar
  • 2 Tbs. sugar (or equivalent of sugar substitute)
  • 1 tsp. kosher salt
  • 2 tsp. soy sauce
  • 1/4 tsp. garlic powder, or one small garlic clove, minced
  • 1/4 tsp. black pepper
  • 1/2 tsp. sesame oil
Instructions:

Combine all ingredients in a sealed jar and shake. Store in the fridge until ready to use. (Serving size is about 2 tablespoons.)


Date Added:June 27, 2010
Classification:Sauces & Dressings
Source:Our Best Bites
Meals:Lunch, Dinner
Course:Salad
Preparation:

Assemble

Notes:

2010
Core; 2 Points Per Serving

 
Page 177

Basic Marinara

Ingredients:
  • 3 Tbs. olive oil
  • 3 C chopped yellow onion (about 3 medium)
  • 1 Tbs. sugar
  • 3 Tbs. minced garlic (about 6 cloves)
  • 2 tsp. salt
  • 2 tsp. dried basil
  • 1-1/2 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. fennel seeds, crushed
  • 2 Tbs. balsamic vinegar
  • 2 C chicken broth
  • 3 (28-oz.) cans no-salt-added crushed tomatoes
Instructions:

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. Yield: about 12 cups (serving size: 1/2 cup).


Date Added:April 20, 2008
Classification:Sauces & Dressings
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

4/08
Core

 
Page 178

Classic Pesto

Ingredients:
  • 2 Tbs. coarsely chopped walnuts or pine nuts
  • 2 garlic cloves, peeled
  • 3 Tbs. extra-virgin olive oil
  • 4 C basil leaves (about 4 oz.)
  • 1/2 C (2oz.) grated fresh Parmesan cheese
  • 1/4 tsp. salt
Instructions:

Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 2 times. Add basil, cheese and salt; process until finely minced, scraping sides of bowl once. Yield 3/4 cup (serving size: 1 tablespoon)


Date Added:September 09, 2009
Classification:Sauces & Dressings
Source:Cooking Light
Meals:Lunch, Dinner
Course:Accompaniment
Preparation:

Process

Notes:

8/09
1 Point

 
Page 179

Roasted Tomato Sauce

Ingredients:
  • 3 lb. tomatoes (beefsteak or plum)
  • 1 medium onion, halved and sliced 1/4-inch thick
  • 2 carrots, sliced into 1/4-inch rounds
  • 4 garlic cloves, peeled
  • 1/2 tsp. dried thyme
  • 2 Tbs. olive oil
  • Coarse salt and ground pepper
Instructions:

Preheat oven to 425 degrees.

Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic and thyme.

Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Toast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.

Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times until chunky. Let cool completely; transfer to an airtight container.


Date Added:October 16, 2017
Classification:Sauces & Dressings
Source:Martha Stewart
Meal:Dinner
Course:Side Dish
Preparation:

Roast

Notes:

2017

 
Page 180

English Tea Scones

Ingredients:
  • 2-1/2 C flour
  • 2 Tbs. sugar
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 C butter, cut into pieces
  • 2 beaten eggs
  • 3/4 C whipping cream
  • 1/2 C dried currants or snipped raisins
  • Milk
  • Sugar

Instructions:

In a medium mixing bowl combine flour, the 2 tablespoons sugar, the baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.

In a medium mixing bowl combine eggs, whipping cream and currants or raisins. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut into 16 squares.

Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with additional sugar. Bake in a 400 degree oven for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.


Date Added:January 01, 2002
Classification:Scones
Source:Better Homes and Gardens
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2000, 2002, 2005
4 Points Each; 67 for Entire Recipe

 
Page 181

Balsamic-Glazed Potatoes

Ingredients:
  • 1-1/2 lb. new potatoes, halved or quartered if large
  • 3/4 C low-sodium chicken broth
  • 1/4 C balsamic vinegar
  • 8 garlic cloves, smashed
  • Coarse salt and ground pepper
Instructions:

Preheat oven to 425 degrees. In a foil-lined, 8-inch square baking dish, combine potatoes, broth, vinegar, and garlic; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.


Date Added:May 29, 2012
Classification:Side Dishes
Source:Everyday Food
Meal:Dinner
Course:Side Dish
Preparation:

Bake

Notes:

2012

 
Page 182

Barley Pilaf

Ingredients:
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. olive oil
  • 1 C pearl barley
  • 3 C chicken stock
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • Sprinkle of fresh or dried thyme
Instructions:

Preheat oven to 375.

Sauté onion and garlic in olive oil. Spread barley into 1.5-quart baking dish. Add the cooked onion and garlic. Bring broth to a boil, then immediately stir in seasonings and pour liquid over barley. Cover baking dish tightly. Bake about 1 hour, until barley is tender. Remove dish from oven and uncover; fluff with a fork and serve.


Date Added:November 07, 2007
Classification:Side Dishes
Source:WW Message Boards
Meal:Dinner
Course:Side Dish
Preparations:

Bake, Stovetop

Notes:

2007, 2008, 2009
Core Total Recipe: 15 Points, 2 Points per Serving

 
Page 183

Brown Rice, Tomatoes and Basil

Ingredients:
  • 1 C brown rice
  • 1/2 tsp. kosher salt
  • 1/4 C rice wine vinegar
  • 2 tsp. sugar
  • 1 Tbs. olive oil
  • Freshly ground black pepper
  • 1 lb. ripe tomatoes, large-diced
  • 1 C packed basil leaves (1 large bunch), chopped
Instructions:

Prepare rice according to package directions; transfer to a bowl when cooking is complete.

Whisk together the vinegar, sugar, olive oil, salt and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.


Date Added:October 15, 2006
Classification:Side Dishes
Source:Foodnetwork.com
Meals:Lunch, Dinner, Brunch, Picnic
Courses:Salad, Side Dish
Preparation:

Assemble

Notes:

2006, 2009

 
Page 184

Chunky Applesauce (CP)

Ingredients:
  • 6 large Gala apples peeled, cored, and coarsely chopped
  • 1/2 tsp. salt
  • 2 Tbs. lemon juice
  • 2 tsp. vanilla
  • 1 C boiling water
Instructions:

Mix apples with salt, lemon juice and vanilla in slow cooker. Pour boiling water over apple mixture. Cover and cook on high for 3-4 hours.


Date Added:November 03, 2011
Classification:Side Dishes
Source:Mine
Meals:Lunch, Dinner, Snack
Course:Side Dish
Preparation:

Crockpot

Notes:

2010…2015, 2016

 
Page 185

Cilantro-Lime Rice

Ingredients:
  • 1 C long-grain brown rice
  • 1/2 C fresh cilantro
  • 2 Tbs. fresh lime juice
  • 2 Tbs. water
  • 1 Tbs. olive oil
  • 1 garlic clove
  • Salt
Instructions:

Cook brown rice according to package directions.

Meanwhile, in a blender, combine cilantro, lime juice, water, oil, garlic; blend until smooth. Add salt to taste. Stir into cooked rice, and fluff with a fork.


Date Added:November 02, 2015
Classification:Side Dishes
Source:Everyday Food
Meal:Dinner
Course:Side Dish
Preparation:

Blend

Notes:

2015

 
Page 186

Cold Sesame Noodles

Ingredients:
  • 2 Tbs. smooth peanut butter
  • 2-1/2 Tbs. Asian toasted sesame oil
  • 1-1/2 Tbs. soy sauce
  • 1/4 C water
  • 2 tsp. minced garlic
  • 2 tsp. minced peeled fresh ginger (or 1/2 tsp. powdered)
  • 2 tsp. rice vinegar
  • 1 tsp. sugar
  • 1/4 tsp. Asian chili paste or dried hot red pepper flakes
  • 3/4 lb. fresh or dried Asian egg noodles or spaghetti
  • 3 Tbs. minced scallion
Instructions:

In blender blend together the peanut butter, 2 tablespoons of the sesame oil, soy sauce, water, garlic, gingerroot, vinegar, sugar, chili paste and a pinch of salt. In a kettle of boiling water cook the noodles until they are al dente, drain them in a colander, the rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the scallion.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Gourmet
Meal:Dinner
Course:Side Dish
Preparations:

Assemble, Blend

Notes:

2000…2015, 2016

 
Page 187

Corn & Tomato Sauté

Ingredients:
  • 2 tsp. canola oil
  • 1 C fresh corn kernels (about 2 ears)
  • 1/2 C diced shallots
  • 1 lb. tomatoes, diced
  • 1 Tbs. chopped fresh tarragon or basil
  • 1/4 tsp. salt
Instructions:

Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil) and salt.


Date Added:June 12, 2009
Classification:Side Dishes
Source:Cooking Light
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2009…2015, 2016

 
Page 188

Cranberry Salad (Easy)

Ingredients:
  • 1 (16 oz.) can whole cranberry sauce
  • 1 (10 oz.) can mandarin oranges, drained
  • 1/2 C walnuts, toasted and chopped
  • 1/2 C pecans, toasted and chopped
Instructions:

In a medium bowl, gently fold together cranberries, oranges, walnuts and pecans. Chill for at least 1 hour.


Date Added:December 22, 2003
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Combine

Notes:

2003, 2004, 2005

 
Page 189

Cranberry Sauce

Ingredients:
  • 1 C sugar
  • 1 C water
  • 1 (12oz.) package fresh cranberries
  • Zest of 1 orange
  • 1 Tbs. Grand Mariner
  • 1/4 C chopped pecans or sliced almonds, toasted (optional)
Instructions:

Bring sugar and water to a boil in a saucepan, stirring until sugar dissolves. Add cranberries, zest and liqueur; return to a boil, reduce heat and simmer 10 minutes. If desired, stir in toasted nuts. Cover and chill 1 hour or until firm.


Date Added:December 02, 2007
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2007, 2008, 2009
2 Points per Serving Core if sugar substitute is used.

 
Page 190

Crimini Pilaf

Ingredients:
  • 1 Tbs. olive oil
  • 2 leeks, white part only, sliced
  • 2 garlic cloves, minced
  • 1-1/2 C quartered crimini mushrooms
  • 1 C brown rice
  • 2 C chicken or vegetable stock
  • 1/2 tsp. salt
  • Black pepper to taste
Instructions:

Over medium heat, add olive oil to a medium saucepan. Add leeks and garlic and cook 1-2 minutes. Add crimini mushrooms; cook 3 minutes or until mushrooms soften slightly. Stir in rice; cook until rice becomes slightly translucent, stirring occasionally, about 4 minutes. Rice may brown slightly.

Stir in chicken stock and bring to a boil. Add salt; reduce heat to medium-low. Cover and cook 45-50 minutes or until rice is tender. Stir in pepper and add more salt to taste.


Date Added:May 02, 2010
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2010

 
Page 191

Crockpot Hash Brown Casserole (CP)

Ingredients:
  • 3 Tbs. butter
  • 1/2 C finely chopped onion
  • 1/4 tsp. garlic powder
  • 3 Tbs. flour
  • 1 C milk
  • 1/2 C sour cream
  • 20oz. Southern-style hash browns (diced potatoes), thawed
  • 1 C freshly shredded sharp cheddar cheese
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
Instructions:

Spray a large slow cooker (I used a 6-quart crockpot) with nonstick spray.

In a small saucepan over medium heat, melt the butter. Add the onion and sauté until tender. Stir in the garlic powder. Briskly whisk in the flour; cook for about 1 minute. Very slowly add the milk whisking constantly until thickened.

Reduce the heat to low and allow to simmer and thicken. Remove from heat and stir in the sour cream.

Pour the creamy base into the prepared slow cooker insert. Top with the hash browns and shredded cheddar cheese. Add salt and pepper and stir everything together.

Cover and cook on high for 2-3 hours. Remove the lid and allow to cook another 30 minutes to an hour to get crispier on top.


Date Added:November 11, 2016
Classification:Side Dishes
Source:Unknown
Meal:Dinner
Course:Side Dish
Preparations:

Stovetop, Crockpot

Notes:

2016

 
Page 192

Fiesta Rice

Ingredients:
  • 2 tsp. olive oil
  • 1 (10oz.) package frozen corn, thawed
  • 1 Tbs. olive oil
  • 1 C chopped green onions
  • 1-1/2 C uncooked brown rice
  • 1 tsp. ground cumin
  • 1 tsp. minced garlic
  • 3 C chicken stock
  • 1/8 tsp. black pepper
  • Dash of salt
  • 1 (14.5oz.) can diced tomatoes, undrained
  • 1 (4oz.) can diced green chilies
  • 1(15oz.) can black beans, rinsed and drained
  • 1/2 C fresh cilantro, chopped
  • 1 Tbs. fresh lime juice
Instructions:

Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside.

Pour remaining olive oil in pan. Add onion; sauté 5 minutes or until tender. Stir in rice, cumin and garlic; cook 1 minute. Add chicken stock, pepper, salt, diced tomatoes and chilies to pan; bring to a boil. Cover, reduce heat and simmer for 1 hour. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice. Yield: 16 servings (serving size:1/2 cup).


Date Added:May 02, 2008
Classification:Side Dishes
Source:Cooking Light - Mod
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2008…2015, 2016

 
Page 193

Fried Rice

Ingredients:
  • RICE:
  • 4 C cold, leftover brown rice
  • 3 Tbs. canola oil
  • 1/4 C minced red onion
  • 2 Tbs. chopped green onions
  • 1/2 Tbs. minced garlic
  • 1/4 C chopped carrots
  • 1/2 C chopped red bell pepper
  • 8oz. Coleslaw mix
  • 1/4 C soy sauce
  • 1 tsp. seasoning salt
  • Diced cooked chicken or shrimp (optional)

  • SEASONING SALT:
  • 1 Tbs. dried onion
  • 1 Tbs. Kosher salt
  • 1 tsp. garlic powder
  • 1-1/2 tsp. black pepper
  • 1/2 tsp. celery salt
  • 1-1/2 tsp. sugar
Instructions:

Heat oil over medium heat and sauté onions, carrots, peppers and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning salt. Stir in chicken or shrimp if using and stir until heated through.


Date Added:October 12, 2016
Classification:Side Dishes
Source:Our Best Bites
Meals:Lunch, Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2016

 
Page 194

Garlic Fries

Ingredients:
  • 3 lbs. peeled baking potatoes, cut into 1/4-inch-thick strips
  • 4 tsp. vegetable oil
  • 3/4 tsp. salt
  • Cooking spray
  • 2 Tbs. butter
  • 8 garlic cloves, minced (about 5 teaspoons)
  • 2 Tbs. finely chopped fresh parsley
  • 2 Tbs. freshly grated parmesan cheese
Instructions:

Preheat oven to 400.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.

Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400 for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.


Date Added:February 10, 2003
Classification:Side Dishes
Source:Cooking Light
Meal:Dinner
Course:Side Dish
Preparations:

Bake, Combine

Notes:

2003

 
Page 195

Green Bean Salad

Ingredients:
  • 1 lb. fresh green beans
  • 2-3 Tbs. extra virgin olive oil
  • 2 cloves garlic, minced or pressed
  • 2 bay leaves
  • A dash of salt
  • 1 lemon
Instructions:

Trim the ends off of the beans and drop them into rapidly boiling water. Cook until they are still crunchy, for 5 minutes only, do not overcook.

Drain the beans and cool them with cold water to stop them from cooking further. Then dry the beans off and toss them in a bowl with the olive oil, garlic, bay leaves and salt.

Use a vegetable peeler to remove 4 strips of yellow zest from the outside of the lemon. Be careful to remove just the yellow outermost layer of the rind, leaving the more bitter-tasting white part of the rind alone. Add these to the beans, toss well, and let the salad stand at room temperature for several hours until the flavors merge. (In the meantime, juice the lemon and reserve 1-2 tablespoons of the juice.)

Remove the bay leaves, toss well with reserved lemon juice, and serve.


Date Added:April 25, 2012
Classification:Side Dishes
Source:Casual Kitchen
Meals:Breakfast, Dinner
Course:Side Dish
Preparations:

Assemble, Stovetop

Notes:

2012

 
Page 196

Herb-Roasted Potatoes Poupon

Ingredients:
  • 5 Tbs. Grey Poupon Dijon Mustard
  • 2 Tbs. olive oil
  • 1 clove garlic, chopped
  • 1/2 tsp. italian seasoning
  • 6 medium red-skin potatoes, (about 2 lbs.) cut into chunks
Instructions:

Mix all ingredients except potatoes in large bowl. Add potatoes and toss until well coated. Pour into a slightly greased 13x9x2-inch baking pan or on shallow baking sheet. Bake at 425 for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Grey Poupon
Meal:Dinner
Course:Side Dish
Preparation:

Bake

Notes:

2000, 2003, 2007, 2008, 2009

 
Page 197

Honey Glazed Carrots with Cilantro

Ingredients:
  • 6 medium carrots, halved lengthwise and cut into 2-inch pieces
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. honey
  • 2 Tbs. dry white wine, low-sodium chicken broth, or water
  • 2 Tbs. finely chopped fresh cilantro
Instructions:

In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes.

Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.


Date Added:May 29, 2012
Classification:Side Dishes
Source:Everyday Food
Meal:Dinner
Course:Side Dish
Preparations:

Steam, Stovetop

Notes:

2012

 
Page 198

Microwave 'Baked' Apples

Ingredients:
  • 2 C dried cranberries
  • 1-1/4 C coarsely chopped walnuts
  • 1 C packed brown sugar
  • 1 C water
  • 2 tsp. ground cinnamon
  • 6 Gala Apples, cored and chopped (about 3 pounds)
Instructions:

Combine all ingredients in a large microwave-safe dish. Cover and microwave at high 20 minutes or until apples are soft, stirring occasionally.


Date Added:April 25, 2012
Classification:Side Dishes
Source:Cooking Light
Meals:Breakfast, Dinner, Brunch
Course:Side Dish
Preparation:

Microwave

Notes:

2012

 
Page 199

Orange Chili Noodles

Ingredients:
  • 12 oz. whole wheat noodles
  • 2 Tbs. canola oil
  • 3 cloves garlic, minced
  • 1 Tbs. peeled, minced fresh ginger (or 1 tsp. dried)
  • 1 orange, zested and juiced (or 1/2 C orange juice)
  • 1 tsp. frozen orange juice concentrate, thawed
  • 1/4 C soy sauce
  • 1/4 C sweet hot chili sauce (nuoc cham ga or mae ploy, a Thai condiment)
  • Chopped scallions, for garnish, optional
Instructions:

In a stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook until al dente, 7 to 10 minutes. Drain well and place in a large bowl. Set aside.

In a bowl, whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let set at least 10 minutes before serving. Garnish with chopped scallions, if using.


Date Added:October 22, 2002
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparations:

Assemble, Stovetop

Notes:

2002…2015, 2016

 
Page 200

Orange-Glazed Carrots (CP)

Ingredients:
  • 1-1/2 lbs. carrots, peeled and sliced 1/4-inch thick on the bias
  • 3/4 C water, plus extra hot water as needed
  • 1/2 Tbs. sugar
  • Salt and Pepper
  • 1/4 C orange marmalade
  • 1 Tbs. butter, softened
  • 3/4 tsp. minced fresh sage (or 1/4 to 1/2 tsp. dried)
Instructions:

Combine carrots, water, sugar and 1/2 teaspoon salt in slow cooker. Cover and cook until carrots are tender, 4 to 6 hours on low.

Drain carrots, then return to slow cooker. Stir in marmalade, butter and sage. Season with salt and pepper to taste and serve. (This dish can be held on warm setting for 1 to 2 hours before serving; loosen with additional hot water as needed before serving.)


Date Added:December 14, 2016
Classification:Side Dishes
Source:America's Test Kitchen
Meal:Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2016

 
Page 201

Oven Fries

Ingredients:
  • 2 large baking potatoes
  • 1 Tbs. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. paprika
  • pepper to taste
Instructions:

Preheat oven to 450. Cut potatoes into 'thick' french fry lengths, leaving the skin on. In a large bowl, combine olive oil, salt pepper and paprika. Add potatoes and toss to coat thoroughly.

Using a non-stick cookie sheet sprayed with cooking spray, arrange the potatoes in a single layer. Place on upper rack in oven an bake for 20 minutes. Turn potatoes and continue baking for an additional 10-15 minutes or until crispy and golden.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Bake

Notes:

2002, 2003, 2004, 2005, 2006, 2007, 2008
Core

 
Page 202

Potato and Root Vegetable Bake

Ingredients:
  • 4 medium potatoes, peeled and cut into large chunks
  • 1 medium red bell pepper, seeded and chopped
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1/4 C olive oil
  • Paprika to taste
  • Salt and pepper to taste
Instructions:

Preheat oven to 400 degrees.

In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, carrots, garlic, bread crumbs, parmesan cheese and olive oil. Season with paprika, salt and pepper. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.


Date Added:January 27, 2010
Classification:Side Dishes
Source:Klesick Family Farm
Meal:Dinner
Course:Side Dish
Preparation:

Bake

Notes:

2010…2015, 2016

 
Page 203

Potatoes with Garlic and Parsley

Ingredients:
  • 4 medium to large potatoes, peeled and cubed
  • 2 tsp. olive oil
  • 1/4 C chopped parsley
  • 4 to 6 cloves garlic, chopped
  • salt and pepper
Instructions:

In a heated skillet, saute potatoes in olive oil until lightly browned on all sides; stirring frequently. Mix parsley and garlic together and add to the browned potatoes, tossing to combine all ingredients. Continue cooking for about 2-3 minutes. Season with salt and pepper and serve.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2001, 2003, 2006, 2008, 2009

 
Page 204

Refried Beans (CP)

Ingredients:
  • 2 C dried pinto beans, picked over
  • water

  • 1 yellow onion
  • 1 red onion
  • 1 jalapeno pepper, seeds and ribs removed
  • 10 whole garlic cloves
  • 2 tsp. cumin
  • 1 tsp. coriander
Instructions:

Rinse the beans well in a colander, and dump into the crockpot. Add enough water so the beans are fully immersed, with two to three inches of water on top. Put the lid on your crockpot. Do not turn on.

Let them soak overnight.

In the morning, drain and rinse the beans under cold running water. Put them back in the crockpot with enough clean water to cover the beans with about an inch of water. Stir in the cumin and coriander. Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole. Add the jalapeño pepper.

Cover the crock and cook on low for 8-10 hours, or until the beans are tender. Fish out the onion. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.

Using a potato smasher, or hand mixer, mash the beans. You can just start using the beans, or you can scoop hunks of smooshed beans out of the crock and fry them on the stove top with a bit of butter or olive oil. Season to taste.


Date Added:June 14, 2015
Classification:Side Dishes
Source:A Year of Slow Cooking
Meals:Lunch, Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2015

 
Page 205

Roasted Broccoli

Ingredients:
  • 8 C broccoli flourettes
  • 2 Tbs. olive oil
  • 1/4 tsp. Salt
Instructions:

Put oven rack in middle position and preheat oven to 425.

Toss broccoli with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 20 to 25 minutes.


Date Added:October 16, 2016
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Roast

Notes:

2012…2015, 2016

 
Page 206

Roasted Cauliflower

Ingredients:
  • 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 Tbs. olive oil
  • 1/4 tsp. Salt
Instructions:

Put oven rack in middle position and preheat oven to 450.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.


Date Added:February 07, 2010
Classification:Side Dishes
Source:Gourmet
Meal:Dinner
Course:Side Dish
Preparation:

Roast

Notes:

2010…2015, 2016

 
Page 207

Roasted Potatoes and Onions

Ingredients:
  • 4 baking or all-purpose potatoes (about 8 ounces each), left unpeeled, but washed and any dark or damaged spots removed
  • 4 medium onions (about 5 ounces each), left unpeeled (Vidalia or Maui onions are a good choice)
  • 1-1/2 Tbs. peanut or safflower oil
  • 1/4 tsp. salt
Instructions:

Preheat oven to 400 degrees. Split the potatoes in half lengthwise, and cut the onions in half crosswise.

Pour the oil on an aluminum jelly roll pan. Sprinkle the salt over the potatoes and onions, and place them cut side down in one layer on the oiled pan. Place the pan on the bottom rack of the oven (or, if you want the underside of your vegetables very crusty, on the oven floor). Bake for 40 minutes, until the potatoes and onions are tender when pierced with a fork, lightly browned on top, and dark brown on the underside.

Set the potatoes and onions aide to rest for 10 minutes, lift with a spatula and serve.



Date Added:January 01, 2002
Classification:Side Dishes
Source:Jacques Pepin - Cooking with Claudine
Meal:Dinner
Course:Side Dish
Preparation:

Bake

Notes:

2000, 2008, 2009

 
Page 208

Salt 'n' Vinegar Roasted Potatoes

Ingredients:
  • 1-1/2 lb. small round or fingerling potatoes
  • Coarse salt
  • 2 tablespoons olive oil
  • 1/4 cup malt vinegar (or cider vinegar)
Instructions:

In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.

Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.


Date Added:November 03, 2011
Classification:Side Dishes
Source:Everyday Food
Meal:Dinner
Course:Side Dish
Preparations:

Bake, Stovetop

Notes:

2011
Core

 
Page 209

Sautéed Zucchini, Peppers and Tomatoes

Ingredients:
  • 1 lb. (about 2 medium) zucchini
  • 2 yellow bell peppers
  • 2 tablespoons olive oil
  • 1 pint grape tomatoes
  • 2 cloves garlic, smashed
  • Coarse salt and ground pepper
Instructions:

Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.

Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.


Date Added:June 14, 2015
Classification:Side Dishes
Source:Everyday Food
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2015

 
Page 210

Sesame-Roasted Asparagus

Ingredients:
  • 36 asparagus spears
  • 1-1/2 tsp. dark sesame oil
  • 1 tsp. low-sodium soy sauce
  • 1/8 tsp. black pepper
Instructions:

Preheat oven to 450 degrees.

Snap off tough ends of the asparagus spears. Combine asparagus and the remaining ingredients in a jelly-roll pan, turning asparagus to coat.

Bake at 450 degrees for 10 minutes or until the asparagus is crisp-tender; turn once.


Date Added:December 03, 2002
Classification:Side Dishes
Source:Cooking Light
Meal:Dinner
Course:Side Dish
Preparation:

Roast

Notes:

2002, 2003, 2006, 2007, 2008

 
Page 211

Slow Cooker Pinto Beans (CP)

Ingredients:
  • 1 lb. dried pinto beans (2 1/2 cups), rinsed, picked over for tiny stones
  • 7-1/2 C water
  • 1 tsp. crushed red pepper
  • 2 tsp. salt
  • 1/4 tsp. black pepper
Instructions:

Put the beans, water, crushed red pepper, salt, and black pepper into the slow cooker and stir. Cover and cook on low until the beans are tender but not falling apart (7 to 9 hours). The time will vary depending on the size and age of the beans. Once cooked, turn off the slow cooker. If you leave the beans in the slow cooker for a while, they will continue to absorb the liquid as they cool, making them more tender and creamy.

To turn whole pintos into a healthy version of refried beans, sauté a little onion and garlic in olive oil until tender, add the beans and some of the cooking liquid, and cook for a few minutes. Then, mash with a fork or puree in a blender.


Date Added:October 19, 2017
Classification:Side Dishes
Source:Katie Morford
Meals:Lunch, Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2017

 
Page 212

Spiced Fruit (CP)

Ingredients:
  • 1 can (20oz.) pineapple chunks, drained
  • 1 can (15.25oz.) sliced peaches, drained
  • 1 can (15.25oz.) sliced pears, drained
  • 1 can (11oz.) mandarin oranges, drained
  • 1 jar (10oz.) maraschino cherries, drained
  • 8 whole cloves
  • 2 cinnamon sticks (3in.)
  • 1/2 C packed brown sugar
  • 1/2 tsp. curry powder
  • 1 C white grape juice
Instructions:

In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose the seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and grape juice; pour over fruit.

Cook, covered, on low 3-4 hours or until heated through. Discard spice bag. Remove with a slotted spoon.


Date Added:November 04, 2016
Classification:Side Dishes
Source:Taste of Home
Meals:Breakfast, Brunch
Course:Side Dish
Preparation:

Crockpot

Notes:

2016

 
Page 213

Bread and Onion Soup

Ingredients:
  • 1-1/2 Tbs. peanut oil (or olive oil)
  • 2 medium onions, peeled and thinly sliced (about 3 cups)
  • 5 C unsalted homemade chicken stock (or 5 bouillon cubes dissolved in 5 cups of hot water)
  • 1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 4 to 5 oz. leftover bread, cut into slices or cubes and baked on a cookie sheet in a 400 degree oven for 10 to 12 minutes
  • 1/2 C grated Gruyere cheese (or Swiss cheese)
  • 1 Tbs. minced fresh chives
Instructions:

Place oil and onions in a saucepan, and cook over high heat for 8 to 10 minutes, until the onions are nicely browned.

Add the stock, salt, and pepper, and bring the mixture to a strong boil. Meanwhile, place the bread cubes in soup bowls and sprinkle with cheese on top. Pour the boiling stock and onion mixture into bowls and mix well. Sprinkle the chives on top, and serve immediately.





Date Added:January 01, 2002
Classification:Soups & Stews
Source:Jacques Pepin - Cooking with Claudine
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2000, 2002

 
Page 214

Creamy Loaded Baked-Potato Soup (CP)

Ingredients:
  • 4 Tbs. unsalted butter
  • 2 medium leeks, finely chopped, using the white and some tender green parts
  • 4 large russet potatoes, peeled and cut into 1/2-inch dice
  • 4 C chicken (or vegetable) broth
  • 1 C whole milk
  • Salt and freshly ground black pepper
  • 2 C finely shredded sharp cheddar cheese for garnish
  • 6 green onions, finely chopped, for garnish
  • 8 strips bacon, cooked crisp, drained and crumbled for garnish
  • 1 C sour cream for garnish
Instructions:

Heat butter in a large skillet over medium-high heat. Add the leeks and sauté until softened, 2 to 3 minutes. Transfer the leeks to the insert of a 5- to 7-quart slow cooker and add the potatoes and broth. Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender. Using an immersion blender, puree the soup, or cool the soup and puree it in a blender.

Reduce the heat to low and add the milk. Cover the slow cooker and cook for an additional 1 hour. Season with salt and pepper.

Serve the soup with cheese, onions, bacon and sour cream for garnish.


Date Added:December 28, 2012
Classification:Soups & Stews
Source:Slow Cooker: The Best Cookbook Ever
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparations:

Stovetop, Crockpot

Notes:

2012, 2013, 2015, 2016

 
Page 215

Creamy Tomato Soup (CP)

Ingredients:
  • 2 Tbs. unsalted butter
  • 3 cans (14.5oz.) diced tomatoes, drained, juice reserved
  • 1 onion, minced
  • 1 Tbs. brown sugar
  • 1 Tbs. tomato paste
  • Salt and pepper
  • 2 Tbs. flour
  • 3 C low-sodium chicken broth, plus extra as needed
  • 2 bay leaves
  • 1/2 C whole milk
  • 2 tsp. dry sherry
  • Pinch cayenne pepper
Instructions:

Melt butter in 12-inch skillet over medium-high heat. Add tomatoes, onion, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dry and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any brown bits; transfer to slow cooker.

Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker. Cover and cook until tomatoes begin to break down, 4 to 6 hours on low.

Discard bay leaves. Working in batches, puree soup in blender until smooth, then transfer to large saucepan. Stir in milk, sherry, and cayenne and add additional chicken broth as needed to adjust soup consistency. Reheat soup over medium-low heat until hot. Season with salt and pepper to taste and serve.


Date Added:November 04, 2016
Classification:Soups & Stews
Source:America's Test Kitchen
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2016

 
Page 216

East African Groundnut Soup

Ingredients:
  • 3 C onions, chopped
  • 3 celery stalks, diced (about 1 cup)
  • 1 Tbs. canola oil
  • 2 red bell peppers, diced (about 2 cups)
  • 1/8 to 1/4 tsp. cayenne
  • 2 Tbs. garam masala or other curry powder
  • 1 C raw brown rice
  • 1 can (28oz.) canned, diced tomatoes
  • 6 C water
  • 1 tsp. salt
  • 1/2 C peanut butter
  • 1 to 2 Tbs. sugar
  • 2 Tbs. fresh lime juice

  • chopped fresh cilantro (optional)
  • chopped scallions (optional)
Instructions:

In a large nonreactive soup pot, sauté the onions and celery in the oil for about 10 minutes on medium-high heat, until the onions are soft and translucent. Add the bell peppers and sauté for 5 more minutes. Stir in the cayenne and garam masala or curry powder. Add the rice, tomatoes, water and salt and stir well. Cover and bring to a boil; then reduce the heat and simmer for about 40 minutes, until the rice is tender.

Whisk in the peanut butter, sugar and lime juice. Top each serving with chopped cilantro and scallions, if you like.


Date Added:September 01, 2008
Classification:Soups & Stews
Source:Moosewood Restaurant
Meals:Lunch, Dinner
Course:Soup
Preparation:

Stovetop

Notes:

2008
Core (Plus points for PB.)

 
Page 217

Middle Eastern Chickpea Soup

Ingredients:
  • 1 large red potato, diced (about 2 cups)
  • 4 C water
  • 3 to 4 C reserved potato-cooking liquid
  • 2 C vegetable stock
  • 4 C cooked chickpeas (two 15-oz. cans, drained and rinsed)
  • 1 Tbs. fresh mint (or 1 tsp. dried)
  • 2 Tbs. olive oil
  • 1 large onion, chopped (about 2 cups)
  • 3 garlic cloves, minced or pressed
  • 2 tsp. salt
  • 1 Tbs. ground cumin
  • 1 Tbs. ground coriander
  • 1 tsp. turmeric
  • 1/8 to 1/4 tsp. cayenne
  • ground black pepper to taste
  • 2 C diced tomatoes (or 2 cans petite diced tomatoes, rinsed and drained)

  • chopped fresh parsley
  • lemon wedges
Instructions:

Boil the potatoes in the water until very soft and then drain, reserving the cooking liquid. In a blender, combine the potatoes with about 1 cup of the cooking liquid or stock and puree; then transfer to a soup pot. Combine the chickpeas, mint and about 2 cups of the cooking liquid and/or stock and blend until very smooth. Add the chickpea puree to the soup pot and heat gently, stirring frequently.

Meanwhile, in a skillet, heat the oil and sauté the onions, garlic, salt, cumin, coriander, turmeric, cayenne and black pepper until the onions are translucent, about 10 minutes. Stir the sautéed onions into the soup. If the soup is too thick, add more cooking liquid, water or stock. When the soup is hot, stir in the diced tomatoes and cook for a few more minutes. Add more salt and black pepper to taste.

Serve topped with parsley and offer lemon wedges on the side.


Date Added:May 23, 2008
Classification:Soups & Stews
Source:Moosewood Restaurant
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2008, 2009
Makes about 10 cups per recipe. 3 Points per cup.
Core

 
Page 218

Minestrone Soup

Ingredients:
  • 1/4 C beef bouillon granules (or 12 bouillon cubes)
  • 1/4 C dehydrated minced onions
  • 1/4 C dried parsley flakes
  • 1 Tbs. dried basil leaves
  • 1-1/2 tsp. dried oregano leaves
  • 1/4 tsp. crushed red pepper flakes
  • 2 bay leaves
  • 3/4 C dried red kidney beans
  • 3/4 C dried Great Northern beans
  • 6oz. small, whole wheat pasta
  • 1 can (14.5oz.) diced tomatoes, undrained
  • 3 garlic cloves, pressed
  • 2 medium zucchini, sliced
  • 2 carrots, chopped
Instructions:

In a large stockpot, combine first 10 ingredients and 12 cups water; bring to a boil. Reduce heat; cover. Simmer 1-1/2 hours or until beans are tender. Add tomatoes, garlic, pasta, zucchini and carrots. Bring mixture to a boil. Reduce heat; simmer 20 minutes or until pasta is tender.


Date Added:January 04, 2004
Classification:Soups & Stews
Source:Mine
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2003, 2006, 2007, 2008
Core

 
Page 219

Refried Bean Soup

Ingredients:
  • 1 tsp. canola oil
  • 1 can (28oz.) crushed tomatoes
  • 1/2 C chopped onion
  • 1/2 tsp. minced garlic
  • 2 cans (16oz. each) refried beans
  • 1 can (14.5oz.) chicken broth
  • 1 Tbs. minced fresh cilantro
  • Corn tortilla strips
  • Sour cream and shredded Monterey Jack cheese, optional
Instructions:

Heat canola oil In a large saucepan over medium high heat. Add onion and garlic to pan and sauté until onions are slightly softened. Add the tomatoes and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans and broth; simmer for 15 minutes. Stir in cilantro.

Garnish soup with tortilla strips. Serve with sour cream and cheese if desired


Date Added:October 25, 2016
Classification:Soups & Stews
Source:Taste of Home
Meal:Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2016

 
Page 220

Salsa Black Bean Soup

Ingredients:
  • 1 tsp. canola oil
  • 3 garlic cloves, minced
  • 2 C water
  • 1/2 tsp. chipotle chile powder
  • 1 tsp. cumin
  • 4 (15oz.) cans black beans, rinsed and drained
  • 1 small can green chiles
  • 16oz. Jarred salsa
  • 1 Tbs. fresh lime juice
  • 1/2 C fresh cilantro, chopped
  • 1/2 C (2oz.) shredded Monterey Jack cheese
Instructions:

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water chile powder, cumin, beans, green chiles and salsa. Bring to a boil; reduce heat and simmer 1 minute.

Place 3 cups of soup mixture in a blender or food processor; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese and serve.


Date Added:June 13, 2009
Classification:Soups & Stews
Source:Mine
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2009…2013, 2014

 
Page 221

Spicy Tomato Soup

Ingredients:
  • 1 Tbs. olive oil
  • 2 carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 (26oz.) jar marinara sauce
  • 2 (14oz.) cans chicken stock (about 4 cups)
  • 1 (15oz.) can white beans, drained and rinsed
  • 1/4-1/2 tsp. red pepper flakes
  • 4oz. Small, whole wheat, pasta
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
Instructions:

Warm olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and sauté until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve. Serving size is about 1 cup. (8 cups total recipe.)


Date Added:July 30, 2007
Classification:Soups & Stews
Source:Mine
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2007…2014, 2015, 2016

 
Page 222

Spicy Tomato Soup (CP)

Ingredients:
  • 2 carrots, peeled and chopped
  • 1/4 C dehydrated onion
  • 1 clove garlic, minced
  • 1 (26oz.) jar marinara sauce
  • 4 C chicken stock
  • 1 (15oz.) can white or garbanzo beans, drained and rinsed
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 4oz. Small, whole wheat, pasta
Instructions:

Combine first 9 ingredients in a crock pot. Cover and cook on low, 4-6 hours, until carrots are tender. Stir in pasta and continue cooking on low for about 30 minutes, until pasta is tender. Ladle into bowls and serve. Serving size is about 1 cup. (8 cups total recipe.)


Date Added:October 20, 2016
Classification:Soups & Stews
Source:Mine
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2016

 
Page 223

Split Pea Soup (CP)

Ingredients:
  • 16oz. package dried split peas
  • 1/2 yellow onion, diced
  • 1 potato, peeled and diced
  • 1 C diced carrot
  • 4 C vegetable broth
  • 2 C water
  • 1 tsp. salt
  • 1/2 tsp. Pepper
Instructions:

Add all ingredients to crock-pot. Cover and cook on low 8-10 hours or high for 4-6. Peas will virtually disintegrate when soup is done.


Date Added:November 19, 2010
Classification:Soups & Stews
Source:A Year of Slow Cooking
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2010…2014, 2015, 2016

 
Page 224

Tortellini Sausage Soup

Ingredients:
  • 3 links Italian sausage
  • 4 cloves pressed garlic
  • 1 onion, diced
  • 1/2 C water
  • 2 cans (14.5oz.) chicken broth
  • 1/2 C apple cider
  • 1 can (14.5oz.) diced tomatoes
  • 1 can (15oz.) tomato sauce
  • 1 C sliced carrots
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 2 medium zucchini, grated
  • 8-10 oz. package cheese tortellini (fresh, frozen or dried)
  • 2 Tbsp. dried parsley
Instructions:

If you're using link sausage, remove the casings and crumble into a large soup pot.

Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked.

Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so.

Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.


Date Added:January 04, 2011
Classification:Soups & Stews
Source:Our Best Bites
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2010

 
Page 225

Sesame Bread

Ingredients:
  • ¾ C water
  • ¾ C milk
  • 3 Tbs. butter, cut into pieces
  • 3 C bread flour
  • 1 C whole wheat flour
  • 3 Tbs. light or dark brown sugar
  • 1 Tbs. plus 2 tsp. sesame seeds
  • 1 Tbs. plus 2 tsp. gluten
  • 2 tsp. salt
  • 2-3/4 tsp. bread machine yeast
Instructions:

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)

When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.


Date Added:July 28, 2013
Classification:Yeast Breads
Source:breadrecipe.com
Meals:Lunch, Dinner
Course:Side Dish
Preparations:

Assemble, Bread Machine

Notes:

2013