Place all ingredients in a blender; process until smooth.
2003, 2004, 2005, 2006, 2007, 2008
Bring water to a boil. Add remaining ingredients; simmer for about an hour. Remove tea bags and cloves before serving.
2005, 2006, 2007, 2008
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.
Preheat the oven to 250Â°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 250Â°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
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.
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.
Bring first three ingredients to a boil and continue cooking for 5 minutes. Remove from heat, add rice krispies and mix well. Let mixture stand until it is cool enough to handle. Roll into balls, then in powdered sugar.
2 Points Each; 82 for Entire Recipe
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.
1 Point Each (60 pieces); 2 Points Each (Under 60 pieces); 93 for Entire Recipe
Preheat oven to 300Â°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!
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.
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.
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.
2002, 2003, 2004, 2005, 2006, 2007, 2008
3 Points Each (for 60-80); 215 for Entire Recipe
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).
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!
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.)
2006, 2007, 2008
3 Points Each(12 Servings); 1 Point Each(24 Servings); 66 for Entire Recipe
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.
Great as a salad topper.
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.
2002, 2003, 2004, 2006, 2007, 2008
Preheat oven to 375.
Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375 degrees for 25-30 minutes. Serve warm, or refrigerate and portion out as needed.
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.
Combine all ingredients in a crock-pot. Cook on high for 2-3 hours. Remove cinnamon sticks and serve. This can be refrigerated and reheated as needed for breakfast.
2007, 2008, 2009
Preheat oven to 350 degrees.
Grease an 8x8-inch glass baking dish. In a medium bowl, combine the milk, egg, applesauce, vanilla, brown sugar, oatmeal and cinnamon. Add 3/4 of the mixture to the baking dish. Evenly layer the berries on top of the oatmeal mixture. Later the remaining oatmeal mixture on top of the berries. Place in the oven and bake for 30 minutes or until the top starts to brown and the oatmeal is bubbling. Serve warm in bowls with a bit of milk or maple syrup on top.
4 PPL; 6 PPL for 6 Servings
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.
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.
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.
This is a nice alternative to traditional, sweeter granolas. Great over yogurt.
Drain cherries reserving 1/2 cup syrup. Set cherries aside. In a medium saucepan or the blazer pan of a chafing dish, combine reserved syrup, sugar and cornstarch. Cook and stir mixture till thickened and bubbly. Cook and stir for 2 minutes more. Stir in the cherries and heat through.
In a small saucepan heat brandy or kirsch until it almost simmers. (If desired, carefully pour heated brandy into a large ladle.) Carefully ignite brandy with a long match and pour over cherry mixture. Stir before serving; serve immediately over vanilla ice cream.
2 Points Each; 12 Points Total
Preheat oven to 375 degrees.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
In a large mixing owl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at a time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 40ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
Break up the chocolate bars into a mini crock-pot. Add the almond extract, evaporated milk and marshmallow cream. Cover, and plug in the crock-pot. Cook for about 90 minutes, stirring every 30 minutes or so.
Serve with cubes of pound cake, graham crackers, cut up fruit, and some almonds.
This is really, really rich.
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.
Place about one third of the berries, including any that are less perfect (damaged, wilted, or soft) in the bowl of a food processor with the yogurt and sugar. Process until very smooth. (There still will be small seeds in the mixture; push the puree through a sieve or food mill fitted with a fine screen.)
Combine the remaining berries with the raspberry-yogurt sauce, and refrigerate until serving time (as long as 5 to 6 hours). Divide among four dessert dishes, and serve, garnished with mint or peppermint.
Variation: Don not combine the berries and sauce at the end. At serving time, divide the sauce among four dessert plates, and mound the berries in the center. Top each serving with a sprig of mint or peppermint and serve.
Core +1 Point for Sugar
In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-quart slow cooker coated with cooking spray.
In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir).
Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center comes out clean. Serve warm with ice cream.
Place pie filling in a 1-1/2-quart slow cooker. Combine the cake mix and butter (the mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls.
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.
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.
Prepare custard mix according to package instructions. Place in fridge until cold, about 30 minutes.
Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit. Spread 1/4 cup preserve mixture over. Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup pudding over. Repeat layering 2 more times. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
Spoon cool whip onto trifle. Garnish with 12 raspberries.
5 Points Each; 57 Points Total
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)
1 Point Each; 12 for Entire Recipe
To make the ice cream, puree the strawberries with the cream cheese, sugar, milk, lemon juice and salt. Stir in the heavy cream, chill completely, then freeze in an ice-cream maker.
Blend, Ice Cream Maker
6 Points Each(6 Servings); 3 Points Each(12 Servings); 35 Points Total
Combine cream, milk, sugar and 1/8 tsp. salt in a heavy saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat mixture just to a boil.
Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan and cook over moderately lo heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170 (do not let boil).
Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in an ice-cream maker. Transfer to an airtight container an put in freezer to harden.
Makes 1-1/2 quarts.
Ice Cream Maker
6 Points Each; 68 Points Total
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.
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.
Mix together the broth, peppercorns and thyme in the insert of a 5- to 7-quart slow cooker. Place the chicken breasts in the slow cooker, stacking them in an even layer.
Cover and cook on low for 4 to 5 hours, until the chicken is cooked through and tender. Let the chicken cool and remove it from the slow cooker. Refrigerate for 2 days or freeze for up to 10 weeks.
Coat slow cooker with vegetable oil spray. Add rice, butter and salt to prepared slow cooker, then stir in boiling water. Cover and cook until rice is tender, about 2 hours on high.
Fluff rice with fork and season with salt and pepper to taste. Drape towel over top of slow cooker, cover with lid, and let sit for 5 minutes before serving. (This dish does not hold well on warm setting.)
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.
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.