Tequila Sunrise

(Courtesy of etonline.com)

Ingredients:
2 oz. tequila
4 oz. orange juice
3/4 oz. grenadine

Directions:
Place the ice cubes in a highball glass, and then pour tequila and orange juice over the ice.  Slowly, pour in the grenadine and then let the drink sit for a few moments, allowing the grenadine to settle at the bottom of the glass.  

Millennium Cocktail

(Courtesy of etonline.com)

Ingredients:
1 oz. gin
1/2 oz. cherry brandy
1 1/2 oz. orange juice
1 splash ginger ale

Directions:
Pour the gin, cherry brandy, orange juice and splash of ginger ale into a cocktail shaker with ice.  Shake well then strain the mix into a chilled martini glass. 

Three Cheese Manicotti

(Courtesy of Diabetic Living)

Ingredients:
20 dried manicotti shells
2 1/2 c. (24 oz.) low-fat ricotta cheese 
2 c. (4 oz.) shredded part-skim mozzarella cheese
1/2 c. refrigerated or frozen egg product, thawed (or 2 eggs)
1/3 c. grated Romano or Asiago cheese
1/4 c. snipped fresh parsley
1/4 tsp. salt
1/4 tsp. ground black pepper
4 cans (8 oz. each) no-salt added tomato sauce plus 2 tsp. dried Italian seasoning, crushed
Snipped fresh parsley, optional

Directions;
Cook manicotti shells according to package directions.  Set aside.  For filling: in a large bowl combine ricotta cheese, 1 c. mozzarella cheese, the eggs, Romano cheese, 1/4 c. parsley, the salt and pepper.

Preheat oven to 350 degrees.  Mix together tomato sauce and Italian seasoning.  Spread 1 c. of the tomato sauce on the bottom of a 1 quart rectangular baking dish.  Spoon about 3 Tbsp. ricotta cheese filling into each cooked shell.  Arrange in prepared baking dish.  Spoon remaining tomato sauce evenly over shells in the baking dish.

Bake for 35-40 minutes or until heated through.  Sprinkle with remaining 1 c. mozzarella cheese.  Bake for 5 minutes more or until cheese is melted.  Let stand on a wire rack for 10 minutes before serving.  If desired, sprinkle with additional parsley.  

Wild Rice Soup

(Courtesy of Taste of Home)

Ingredients:
1/3 c. uncooked wild rice
1 Tbsp. canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 c. butter
1/2 c. all-purpose flour
3 c. chicken broth
2 c. half and half cream
1/2 tsp. dried rosemary, crushed
1 tsp. salt

Directions:
In a medium saucepan, combine the rice, oil and water; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender.  Stir in flour until blended; cook and stir for 2 minutes.  Slowly stir in broth and undrained rice.  Bring to a boil; cook and stir 2 minutes or until slightly thickened.  Reduce heat; stir in the cream, rosemary and salt.  Simmer, uncovered, for about 20 minutes or until rice is tender.

Note~ Can use vegetable broth to make this a vegetarian dish.

Parmesan Spinach Dip

(Courtesy of everydaydiabeticrecipes.com)

Ingredients:
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 pkg. (8 oz.) reduced-fat cream cheese, softened
1/2 c. freshly grated Parmesan cheese (1 Tbsp. reserved for topping)
1/3 c. fat-free mayonnaise
2 Tbsp. fresh lemon juice
1 tsp. garlic powder
1 can (8 oz.) sliced water chestnuts, drained and chopped

Directions:
Preheat oven to 350 degrees.  Coat a 2 quart casserole or 9 inch pie plate with cooking spray.

In a medium bowl, beat spinach, cream cheese, all but the reserved 1 Tbsp. Parmesan cheese, mayonnaise, lemon juice and garlic powder until well blended.  Stir in water chestnuts then spoon mixture into prepared pie plate.  Sprinkle with reserved 1 Tbsp. Parmesan cheese then cover with aluminum foil.

Bake 15 minutes; remove foil and cook an additional 15-20 minutes, or until heated through.  Serve immediately.

Note~  The link to everydaydiabetic's version of this recipe is http://www.everydaydiabeticrecipes.com/Appetizers/Parmesan-Spinach-Dip

Banana Cream Pie Sex In A Pan

(Courtesy of thebestdessertrecipes.com)

Ingredients:

2 c. graham cracker crumbs

1 stick butter

2 Tbsp. sugar

FILLING:

2 pkgs. (3.4 oz.) instant banana pudding

2 c. evaporated milk, chilled

1 c. cold water

2 c. (8 oz.) Cool Whip

TOPPING:

Banana slices

1 c. (4 oz.) Cool Whip

Caramel sauce (caramel ice cream topping)

Graham cracker crumbs

Directions:

In a small bowl, thoroughly mix graham cracker crumbs and butter.  Then, press the mixture into the bottom of an 11x7 baking dish.  Set aside.

In a large mixing bowl, combine the pudding mix, milk and cold water.  With a hand mixer, beat the mixture for about 2 minutes.  Then, let it stand for about 1 minute so that it firms up a little bit.

After 1 minute, fold 2 c. Cool Whip into the pudding mixture.  Mix (by hand) until the Cool Whip is totally combined.  Then, pour this mixture on top of the graham cracker crust in your baking dish.

Refrigerate the dish until the pudding layer is firm- at least 3 hours but can refrigerate overnight.

After the pudding has firmed up, slice one banana and place banana slices on top of pudding.  Then, spread the additional cup of Cool Whip over the dessert, covering the banana slices completely.

When you are ready to serve, drizzle the dessert with caramel sauce and top it all with a dusting of graham cracker crumbs.

Note~ The link to the original recipe is http://www.thebestdessertrecipes.com/No-Bake-Desserts/Oh-My-Banana-Cream-Pie-Sex-in-a-Pan

Reindeer Poop

(Courtesy of kleinworthco.com)

Ingredients:
1/2 lb. or 8 squares semi-sweet chocolate
3/4 c. sweetened condensed milk
1 c. nuts (ex: almonds or mixed nuts)

Directions:
Melt chocolate in a double boiler over hot water.  Stir in sweetened condensed milk.  Remove from heat.  Stir in nuts to coat.

Scoop out spoonfuls and drop on waxed paper lined baking sheets.  Chill in refrigerator to harden for at least several hours.  Store in an airtight container.

Texas French Toast Bake

(Courtesy of chewoutloud.com)

Ingredients:
1/2 c. (1 stick) melted butter
1 c. packed light brown sugar
1 entire loaf (1lb. 12 oz.) Texas toast (not frozen)
4 large eggs
1 1/2 c. whole milk
1 Tbsp. vanilla extract
2 Tbsp. light brown sugar, mixed with 2 tsp. cinnamon
Powdered sugar
Maple syrup

Directions:
Add 1 c. brown sugar to the melted butter and stir until well-incorporated.  Pour into bottom of a greased 9x13 baking dish, spreading mixture evenly.

Beat eggs, milk and vanilla until incorporated.  Set aside.

Lay a single layer of Texas toast in pan, cutting pieces to fit if needed.  Spoon 1 c. of egg mixture over bread.  Sprinkle with half of the brown sugar/cinnamon mixture.  Repeat with second layer, using up the rest of the egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture.

Cover tightly and chill overnight in the refrigerator.

Bake at 350 degrees for 40-45 minutes on lower middle rack- covered for the first 30 minutes and uncovered after that.  Sprinkle with powdered sugar.  If desired, serve with maple syrup.

Seven Layers of Heaven

(Courtesy of Mr Food)

Ingredients:
1/2 c. (1 stick) butter, melted
1 c. graham crackers crumbs
1 c. sweetened flaked coconut
1 c. semisweet chocolate chips
1 c. peanut butter chips
1 can (14 oz.) sweetened condensed milk
1 c. chopped walnuts

Directions:
Preheat oven to 350 degrees.

Pour melted butter evenly over bottom of an 8 inch baking pan.  Spread graham cracker crumbs evenly over butter.  Layer with coconut then chocolate chips followed by peanut butter chips.  Drizzle sweetened condensed milk over top and sprinkle with walnuts.

Note~ Be sure to use sweetened condensed milk- not evaporated milk

The link to the original recipe is http://www.mrfood.com/bar-cookies/seven-layers-of-heaven

Hot Tortellini Salad

(Courtesy of Taste of Home)

Ingredients;
1 pkg. (9 oz.) refrigerated cheese tortellini
2 c. fresh broccoli florets
4-5 green onions, sliced
2 Tbsp. butter or margarine
6 oz. fully cooked ham, julienned
1/2 c. sour cream
1 tsp. dried basil

Directions:
Cook tortellini according to package directions.  Meanwhile, in a 2 quart microwave-safe bowl, combine the broccoli, onions and butter.  Cover and microwave on high for 2 1/2 minutes; stir.  Cook 2 1 /2 minutes longer or until the broccoli is tender.

Drain tortellini.  Stir tortellini, ham, sour cream and basil into broccoli mixture.  Cover and microwave on high for 1-2 minutes or until heated through.  Let stand 2 minutes before serving.

Sausage Egg and Spinach Overnight Casserole

(Courtesy of maebells.com)

Ingredients:
1/2 lb. sausage
1 1/2 c. fresh spinach, finely chopped
2 oz. cream cheese (reduced-fat is fine)
1/2 c. ricotta cheese
6 large eggs
6-8 corn tortillas
1 c. shredded cheddar cheese
Salt and pepper to taste

Directions:
Heat a large skillet to medium heat and cook sausage until brown, crumbling as you go.  Drain off any grease and remove from the heat.  Add in the cream cheese and the chopped spinach, stir well until the cream cheese is melted.

Spray a 2 quart casserole dish with nonstick cooking spray and layer corn tortillas in the bottom.  Depending on the shape of your dish, you will need 3-4.

Place half of the sausage mixture on top of the tortillas.  You will probably think it isn't enough but is is.

Top the sausage mixture with another layer of tortillas.  Place the remaining sausage mixture over the top.

Beat the eggs and ricotta until completely combined.  You want there to be no lumps left.  Pour the egg mixture over the casserole.  Sprinkle with sale and pepper.  Cover and refrigerate overnight.

In the morning, preheat the oven to 350 degrees.  Top the casserole with the shredded cheese and bake 30 minutes.

Note~ You can double this recipes and use a 9x13 baking dish.

Chicken and Biscuits Pot Pie

(Courtesy of Taste of Home)

Ingredients:
1 broiler/fryer chicken (3-4 lbs.), cut up
4 c. water
3 medium carrots, halved widthwise
2 medium onions, quartered
4 tsp. chicken bouillon granules
1 bay leaf
1/2 lb. whole fresh mushrooms
2 celery ribs, cut into 1-inch pieces
3 Tbsp. butter
5 Tbsp. all-purpose flour
1/2 c. milk
1 c. frozen peas
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
BISCUITS:
1 1/2 c. all-purpose flour
2 tsp. baking powder
2 tsp. sugar
1/4 tsp. salt
5 Tbsp. shortening 
1/2 c. milk

Directions:
Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil.  Reduce heat; cover and simmer for 25 minutes.  Add mushrooms and celery; simmer 15 minutes longer or until the chicken is tender.

Remove chicken; allow to cool.  Strain broth, reserving vegetables; skim fat.  Set aside 2 c. broth (save remaining broth for another use).  Discard bay leaf.  Remove meat from bones; discard bones.  Chop vegetables and cut chicken into bite-size pieces.

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add milk and reserved broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the chicken, cooked vegetables, peas and seasonings.  Pour into a greased 2 quart baking dish; set aside.

For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt.  Cut in shortening until mixture resembles coarse crumbs.  Stir in milk just until moistened.

Turn onto a lightly floured surface; knead 8-10 times.  Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter.

Place biscuits on top of chicken mixture.  Bake, uncovered at 400 degrees for 25 minutes or until golden brown.

Cheesy Stuffed Baked Potatoes

(Courtesy of Taste of Home)

Ingredients:
3 large baking potatoes (1 lb. each) 
1 1/2 tsp. canola oil, optional
1/2 c. sliced green onions
1/2 c. butter, cubed, divided
1/2 c. half-and-half cream
1/2 c. sour cream
1 tsp. salt
1/2 tsp. white pepper
1 c. (4 oz.) shredded cheddar cheese
Paprika

Directions:
Scrub and pierce potatoes.  Rub with oil if desired.  Bake at 400 degrees for 50-75 minutes or until tender.  When cool enough to handle, cut each potato in half lengthwise.  Scoop out pulp, leaving a thin shell; set aside.

In a small skillet, saute onions in 1/4 c. butter until tender.  In a large bowl, mash potato pulp.  Stir in onion mixture, cream, sour cream, salt and pepper.  Fold in cheese.  Stuff into potato shells.

Place on baking sheet.  Melt remaining butter; drizzle over potatoes.  Sprinkle with paprika.  Bake at 375 degrees for 20 minutes or until heated through.

Amish Chicken Noodle Soup

(Courtesy of tastesoflizzyt.com)

Ingredients:
9 c. chicken broth
3/4 c. chopped carrots
3/4 c. chopped celery
1 c. chopped onion
1/2 c. butter
1/2 tsp. black pepper
1/2 tsp. salt
1 lb. boneless skinless chicken breast
16 oz. homestyle noodles

Directions:
Add the chicken broth, chicken, butter, carrots, celery, onion, pepper and salt to the slow cooker.  Cook this on low for 7 hours or on high for 3 hours.  Remove the chicken and shred it with a fork.  Return the chicken to the slow cooker and add the noodles to cook for another hour.

Chewy Chocolate Caramel Bars

(Courtesy of Better Homes and Gardens)

Ingredients:
1 pkg. (2 layer size) German chocolate cake mix
3/4 c. butter, melted
1 can (5 oz. or 2/3 c.) evaporated milk
1 pkg. (14 oz.) vanilla caramels, unwrapped
1 c. chopped walnuts
1 c. semisweet chocolate pieces

Directions:
Preheat oven to 350 degrees.  Grease a 9x13 baking pan; set aside.

In a large bowl, combine cake mix, melted butter and 1/3 c. evaporated milk.  Beat with an electric mixer on medium speed until smooth.  Spread half the dough in prepared baking pan; set aside remaining dough.  In a heavy large saucepan combine caramels and remaining 1/3 c. evaporated milk.  Cook and stir over medium-low heat until melted and smooth.  Pour evenly over dough layer in pan.  Sprinkle with nuts and chocolate pieces.  Crumble remaining dough evenly over nuts and chocolate pieces.

Bake for 25 minutes.  Cool in pan on wire rack.  Cut into bars.  

Thin Mint Truffles

(Courtesy of cookincowgirl.com)

Ingredients:
1 box (9 oz.) thin mints or grasshopper cookies
4 oz. fat-free cream cheese, slightly softened
8 oz. green mint chips
8 oz. white chocolate chips or white chocolate bark

Directions:
In a food processor, pulse the thin mints until they are crumbs.  Mix the cream cheese and crumbs together in a bowl until well incorporated.  Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet.  Place the baking sheet in the refrigerator  for about 30 minutes, so the balls are easier to dip in the chocolate.  

Once the truffles have been in the refrigerator for a while, melt the green mint chips in a double broiler or a microwave-safe bowl.

Roll half of the truffles in the green mint chocolate, and place them back on the wax paper.  Melt the white chocolate and roll the remaining truffles.  Once they have dried a little, place the remaining white chocolate in a small ziploc bag and cut a tiny bit of one corner off the bag.  Start small at first, then if you need, make the hole a little larger.  Drizzle the white chocolate over the green truffles.  Do the same with the mint chocolate over the white truffles.  Place the baking sheets back in the refrigerator so that the chocolate can set.

Holiday Eggnog Pie

(Courtesy of Taste of Home)

Ingredients:
4 oz. cream cheese, softened
1 Tbsp. butter, softened
1/2 c. confectioners' sugar
1/4 c. eggnog
2 Tbsp. sour cream
1 tsp. pumpkin pie spice
1 1/2 c. whipped topping
1 graham cracker crust (9 inches)
1/8 tsp. ground nutmeg

Directions:
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth.  Beat in the eggnog, sour cream and pie spice.  Fold in whipped topping; spread into crust.  Sprinkle with nutmeg.

Cover and freeze for 4 hours or until firm.  Remove from the freezer 15 minutes before slicing.

Red Velvet Hot Chocolate With Cream Cheese Whipped Cream

(Courtesy of Taste of Home)

Ingredients:
2 c. 2% milk
3 c. heavy whipping cream, divided
2 tsp. white vinegar
2 1/2 tsp. pure vanilla, divided
1 c. granulated sugar
6 Tbsp. baking cocoa
1 tsp. red food coloring
1/2 tsp. iodized salt
2 oz. cream cheese, room temperature
1/2 c. powdered sugar

Directions:
In a medium saucepan, combine milk, 2 c. heavy cream, vinegar, 1 tsp. vanilla extract, sugar and cocoa powder.

Simmer over medium heat, whisking until smooth.  Add red food coloring and salt and heat through.

Using  a mixer, beat cream cheese and powdered sugar until light and fluffy, about 5 minutes.

Slowly beat in remaining vanilla and remaining heavy cream for about 3 minutes until stiff peaks form.

Pour hot chocolate into glass and top with whipped cream.  Garnish with candy canes or desired holiday candies.

Slow-Cooked White Bean Chili

(Courtesy of Taste of Home)

Ingredients:
3 cans (15 1/2 oz. each) great northern beans, rinsed and drained
3 c. cubed cooked chicken breast
1 jar (15 oz.) Alfredo sauce
2 c. chicken broth
1-2 cans (4 oz. each) chopped green chilies
1 1/2 c. frozen gold and white corn
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. sour cream 
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 Tbsp. ground cumin
1 1/2 tsp. white pepper
1- 1 1/2 tsp. cayenne pepper
Salsa verde or chopped fresh cilantro, optional

Directions:
In a 5 or 6 quart slow cooker, combine the first 15 ingredients.  Cover and cook on low for 3-4 hours or until heated through, stirring once.  Serve with salsa verde and cilantro, if desired.

Biscuit and Sausage Gravy Pot Pie

(Courtesy of bakeatmidnite.com)

Ingredients:
1 pkg. (8 oz.) large refrigerate biscuits
1 roll (16 oz.) bulk sausage
2 1/2 c. milk
3 Tbsp. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper

Directions:
Brown sausage meat, breaking up lumps.  Drain and set aside.

Preheat the oven to 350 degrees.  Cut each biscuit into quarters.  Place half of the cut up biscuits on the bottom of a 1 1/2 quart casserole dish.

Bake 10 minutes.  Meanwhile, prepare sausage gravy by melting butter over medium heat in a medium saucepan.  Add flour (to make a roux) and whisk so there are no lumps.  Cook roux over medium heat about 2 minutes, stirring constantly.  While whisking, add milk slowly, making sure there are no lumps.  Add salt and pepper.  Cook sauce until it begins to thicken.  Add cooked sausage.

Remove baking dish with partially-baked biscuits from the oven.  Pour sausage gravy on top of biscuit crust.  Place remaining biscuits on top of the casserole; return to the oven and bake an additional 25-30 minutes, or until top biscuits are golden brown.

Old-Fashioned Ginger Crinkle Cookies

(Courtesy of Jamie Deen)

Ingredients:
2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 c. vegetable shortening
1/4 c. unsalted butter, softened
1/2 c. firmly packed light brown sugar
1/2 c. granulated sugar
1/4 c. molasses
1 large egg
1/4 c. plus 1 Tbsp. turbinando sugar

Directions:
Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.

Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment.  Beat on medium speed until light and fluffy, 3-4 minutes.  Slip in the molasses and egg and beat until well incorporated.  Add the flour mixture by scoopfuls and beat until combined. 

Add the turbinado sugar to a small plate or bowl.  Roll the dough into balls that are 1 inch in diameter (1/2 oz. in weight), then roll in the sugar.  Place 12 balls on a baking sheet 2 inches apart.  Bake the cookes 9-11 minutes, rotating halfway through the baking time.  Cool on the baking sheets 4 minutes, then continue cooling on wire racks.  Repeat with the second batch.

Ham and Cheese Oven French Toast

(Courtesy of Mr Food)

Ingredients:
12 sandwich bread slices
1/4 c. prepared mustard
12 (1 oz.) baked ham slices
6 (1 oz.) Monterey Jack cheese slices
3 large eggs
1/2 c. milk

Directions:
Preheat oven to 475 degrees.

Spread 1 side of each bread slice with mustard.  Layer 6 bread slides mustard-side up with 1 ham slice, 1 cheese slice, and another ham slice; top with remaining bread slices, mustard side down.

Whisk together eggs and milk in a shallow dish until blended.  Dip each sandwich into egg mixture, coating both sides.

Place sandwiches 2 inches apart on a lightly greased baking sheet.  Place another lightly greased baking sheet greased-side down on top of sandwiches.  Bake 15-20 minutes or until golden brown.  Serve immediately.

Note~ The link to the original recipe is http://www.mrfood.com/Pancake-and-Waffle-Recipes/Ham-and-Cheese-Oven-French-Toast-5357

Turkey Stew with Dumplings

(Courtesy of Taste of Home)

Ingredients:
3 c. shredded cooked turkey
1 large sweet onion, chopped
1 large potato, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
2 bay leaves
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. dried thyme
1/4 tsp. pepper
1 carton (32 oz.) chicken broth
1/3 c. cold water
3 Tbsp. cornstarch
1/2 c. frozen corn, thawed
1/2 c. frozen peas, thawed
1 c. biscuit/baking mix
1/3 c. 2% milk

Directions:
In a 6 quart slow cooker, combine the first 10 ingredients; stir in broth.  Cover and cook on low for 6-7 hours. 

Remove bay leaves.  In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture.  Add corn and peas.  Cover and cook on high until mixture reaches a simmer.

Meanwhile. in a small bowl, mix baking mix and milk just until moistened.  Drop by rounded tablespoonfuls on top of simmering liquid.  Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in dumpling comes out clean.

Marshmallow-Crisp Brownies

(Courtesy of Midwest Living)

Ingredients:
1 pkg. (19-21 1/2 oz.) fudge brownie mix
1 pkg. (10 oz.) miniature marshmallows
1 1/2 c. semisweet chocolate pieces
1 c. peanut butter
1 Tbsp. butter or margarine
1 1/2 c. crisp rice cereal

Directions:
Prepare the brownie mix according to package directions, using a 9x13 baking pan and the directions for chewy (not cake-like) brownies.  Bake according to the directions.

Sprinkle baked brownies with marshmallows and return to oven for 3-5 minutes or until golden.  Cool in the pan on a wire rack.

In a saucepan, combine chocolate pieces, peanut butter, and butter or margarine.  Heat and stir until chocolate is melted.  Remove from heat; stir in the cereal.  Pour evenly over marshmallows.

Refrigerate until topping is set.  Cut into bars.  Serve at room temperature.  

Duck Dynasty Pie

(Courtesy of recipesforourdailybread.com)

Ingredients:
2 c. crushed vanilla wafers
1 c. chopped pecans
1 stick melted butter
1 pkg. (8 oz.) cream cheese
1 can (14 oz.) sweetened condensed milk
1/3 c. lemon juice
1 can (21 oz.) pie filling flavor of your choice
Whipped topping

Directions:
Preheat oven to 350 degrees.

Combine wafers and melted butter.  Mix in chopped pecans.  Reserve 8 Tbsp. of the crust mixture to top the dessert with.  The remaining crust mixture should be spread in the bottom of a 9 inch pie pan or 8 individual ramekins.  Bake the crust mixture 10-15 minutes and allow to cool completely.

Mix together the lemon juice, condensed milk and cream cheese.  Once the crust is cooled completely, add the cream cheese mixture evenly on the pie or divide evenly on the ramekins.

Place the layered crust with the cream cheese mixture in the refrigerator for 6 or more hours.  When you are ready to serve, add your favorite pie filling to the top.  Garnish with whipped topping about about 1 Tbsp. reserved crust to the ramekins or the entire crumbles to the top of the pie.

No Bake Vanilla Cake Batter Chocolate Truffles

(Courtesy of averiecooks.com)

Ingredients:
1 c. vanilla cake mix
1/4 c. sweetened condensed milk
1/2 tsp. vanilla extract
1 Tbsp. agave, optional and you can just use all sweetened condensed milk if you dont have agave
1 1/2 -2 c. semisweet chocolate chips

Directions:
In a large mixing bowl combine all ingredients, except chocolate chips, and stir to combine.

This mixture should be quite solid and not runny, but not so dry that you cant mold it into balls.  If you find that your mixture is a little too runny, add a touch more cake mix.  If it is a little too dry, add more sweetened condensed milk/agave.  

After you have made the dough, refrigerate or freeze for 15 minutes then remove and roll into balls.

After the balls have been made, refrigerate or freeze for 15 minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.

Melt the chocolate chips and dip the chilled cake batter balls into the melted chocolate.  Put the coated balls on parchment paper.  Place the truffles in the freezer or fridge to set up.  Truffles will keep airtight in the refrigerator or freezer for a few months.

Party Potatoes

(Courtesy of iowagirleats.com)

Ingredients:
1/2 c. butter or margarine, divided
1 lb. country-style frozen hash browns, thawed
1/4 c. green onion, chopped
1/2 c. sour cream
1 c. shredded sharp cheddar cheese
1/2 can condensed cream of chicken soup
1 c. crushed corn flakes

Directions:
Preheat oven to 350 degrees.  Melt 1/4 c. butter in an 8x8 casserole dish in the oven while it heats.  Meanwhile, combine hash browns, green onion, sour cream, cheese and soup in a large bowl.

Transfer mixture to the casserole dish after the butter has melted.  Bake, uncovered, for 30 minutes.  

Melt remaining 1/4 c. butter in the microwave, then mix with the crushed cornflakes.  Sprinkle on top of the potatoes evenly and bake for 15 minutes more.

Chicken Alfredo Baked Ziti

(Courtesy of gimmesomeoven.com)

Ingredients:

12 oz. ziti

2 c. shredded, cooked chicken (about 2 small chicken breasts)

1 batch alfredo sauce (below)

1 1/2 c. shredded mozzarella cheese 

Shredded Parmesan cheese, optional

Fresh parsley, chopped, optional

Directions:

Preheat oven to 375 degrees.

Cook the pasta al dente in a large stockpot of well-salted boiling water, according to package directions.  Drain.  Return pasta to the stockpot and add chicken and alfredo sauce.  Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11x7 or 9x13 baking dish.  Sprinkle evenly with 1 c. cheese.  Layer the remaining half of the pasta evenly on top.  Sprinkle evenly with the remaining 1/2 c. cheese.

Bake for 20-25 minutes or until cheese is melted and just barely starts to turn golden.  Remove and serve immediately, sprinkled with additional toppings if desired.

ALFREDO SAUCE

1 Tbsp. olive oil

4 cloves garlic, minced

3 Tbsp. flour

1 c. chicken broth

1 c. low-fat milk

3/4 c. freshly-grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. black pepper

Directions: 

Heat olive oil in a large saute pan over medium-high heat.  Add garlic and saute one minute, stirring occasionally, until fragrant.  Sprinkle with flour, and stir to combine.  Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth.  Whisk in milk, and bring the mixture to a simmer.  Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese is melted.  Remove from heat and set aside.

Guiltless Green Bean Casserole

(Courtesy of Everyday Diabetic)

Ingredients:
1 1/2 lbs. fresh green beans, trimmed
2 Tbsp. margarine
3 Tbsp. all-purpose flour
1 Tbsp. dry ranch-style dressing mix
1/4 tsp. white pepper
1 1/2 c. skim milk
1/2 c. chopped onion
2 cloves garlic, minced
1 1/2 c. fresh mushrooms, sliced
1 c. soft whole wheat bread crumbs

Directions:
Preheat oven to 375 degrees.  In a covered saucepan, cook green beans in a small amount of boiling water for 8-10 minutes or until crisp-tender; drain and set aside.

Meanwhile, for white sauce, in a medium saucepan over medium heat, melt butter.  Stir in flour, dry dressing mix and white pepper until combined.  Stir in milk.  Cook and stir until thickened and bubbly; remove from heat.

Coat a nonstick skillet with cooking spray.  Preheat over medium heat.  Add onion and garlic; cook 2-3 minutes or until tender.  Remove half of the onion mixture; set aside.  

Add mushrooms to skillet and cook about 5 minutes or until tender.

In a 1 1/2 quart casserole, combine mushrooms, green beans and white sauce.  In a small bowl, stir together reserved onion mixture and bread crumbs.  Sprinkle bread crumb mixture over green bean mixture in casserole.

Bake, uncovered, for 25-30 minutes, or until heated through.

Note~ The link to the original recipe is http://www.everydaydiabeticrecipes.com/Vegetables/Guiltless-Green-Bean-Casserole

Two-Toned Shredded Potatoes

(Courtesy of Mr Food)

Ingredients:
2 Russet baking potatoes (about 1 lb.), peeled and shredded
2 sweet potatoes (about 1 lb.), peeled and shredded
1 Tbsp. salt
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1/2 stick butter
1 c. apple juice

Directions:
Preheat oven to 375 degrees.  Coat a 9x13 baking dish with cooking spray; set aside.

In a large bowl, place baking and sweet potatoes; sprinkle with salt.  Add enough ice water to just cover potatoes and let stand 10 minutes.  Drain potatoes well and place in baking dish.

Meanwhile, in a medium saucepan, combine sugar, corn syrup and water; bring to a boil over medium-high heat, stirring constantly.  Remove from heat and stir in butter and apple juice until butter is melted.  Pour sugar mixture over potatoes.

Bake 55-60 minutes, or until potatoes are tender, stirring halfway through baking.

Note~ The link to the original recipe is http://www.mrfood.com/Potatoes-Rice/Two-Toned-Shredded-Potatoes

Marshmallow Sweet Potato Bake

(Courtesy of Mr Food)

Ingredients:
1/4 c. butter, melted
2 cans (29 oz.) sweet potatoes, drained and mashed
3/4 c. sugar
2 eggs
1/2 c. milk
1 tsp. vanilla extract
1/2 tsp. salt
1 c. miniature marshmallows

Directions:
Preheat the oven to 350 degrees.  Coat a 3 quart casserole dish with cooking spray.

In a large bowl, combine all ingredients except marshmallows; mix well.  Spoon into casserole dish.

Bake 40 minutes.  Sprinkle evenly with marshmallows and continue baking for an additional 10 minutes, or until marshmallows are golden.

Note~ The link to the original recipe is http://www.mrfood.com/Potatoes-Rice/Marshmallow-Sweet-Potato-Bake

Apple Crisp

(Courtesy of Diabetic Living)

Ingredients:
5 c. sliced peeled cooking apple
2 Tbsp. sugar or sugar substitute equivalent to 2 Tbsp. sugar
1 tsp. lemon juice
1/2 tsp. apple pie spice
1/2 c. regular rolled oats
1/4 c. sugar or sugar substitute equal to 1/4 c. sugar
3 Tbsp. all-purpose flour
1/4 tsp. apple pie spice
3 Tbsp. butter
 Frozen light whipped dessert topping, thawed (optional)

Directions:
Preheat oven to 375 degrees.  In a large bowl combine apples, 2 Tbsp. sugar or sugar substitute, lemon juice and 1/2 tsp. apple pie spice.  Transfer apple mixture to a 2 quart square baking dish.

In a medium bowl, combine oats, 1/4 c. sugar or sugar substitute, flour and 1/4 tsp. apple pie spice.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle topping over filling.

Bake for 30-35 minutes or until apple is tender and topping is golden brown.  Serve warm.  If desired, top with whipping cream.

Grandma's Cheese Dip

(Courtesy of Mary Kay Greiber and Helen Paepke)

Ingredients:
1 tub cheese spread (ex: Merkets brand)
2 pkgs. (8 oz. each) cream cheese
1 tsp. garlic powder or garlic salt (or a combination of both), to taste

Directions:
Whip together all ingredients with a mixer until well combined.  Chill for 1 hour before serving.

Dilly Beans

(Courtesy of Mary Kay Greiber)

Ingredients:
Green beans
1/4-1/2 c. salt, to taste
2 c. vinegar
1 large onion, diced
1-2 garlic cloves, to taste
4-6 dill hearts
1 tsp. mustard seeds

Directions:
Trim green beans and place standing up in jars.  Add the onion, garlic, dill hearts and mustard seeds (evenly divide among jars).

Boil 1 1/2 quarts water, salt and vinegar.  Pour the boiling mixture over the beans.  Store at room temperature for 3 days then refrigerate up to a year.

Beer-Glazed Sausage and Apples

(Courtesy of Better Homes and Gardens)

Ingredients:
1 bottle (12 oz.) Belgium-style wheat beer
1/2 tsp. crushed red pepper
1 pkg. (14-16 oz.) smoked sausage, such as kielbasa, cut into 3 inch pieces
1/2 lb. fresh green beans
2 Tbsp. butter
2 medium cooking apples, cored and thinly sliced
2 Tbsp. packed brown sugar
1 Tbsp. cider vinegar
1 tsp. finely shredded orange peel
8 small sage leaves

Directions:
In a large saucepan combine 1/2 of the beer and the crushed red pepper; bring to boiling.  Add sausage and green beans.  Return to a simmer, cover and cook 5-8 minutes or until beans are tender.  Drain.  Set aside.

Meanwhile, in a large skillet melt 1 Tbsp. butter; add apples.  Cook, turning occasionally, until apples are just tender.  Transfer to a platter.

Add sausage to skillet.  Cook, turning occasionally, until browned on all sides.  Add to platter; cover.  Drain fat from skillet.

Carefully add remaining beer to skillet (mixture may foam); stir to scrape up browned bits.  Add remaining 1 Tbsp. butter, brown sugar, cider vinegar and orange peel.  Bring to boiling; reduce heat and boil gently, uncovered, 5-6 minutes or until slightly thickened.  Return sausage and green beans to skillet to coat in glaze.  Fold in apples.  Return to serving platter.  Sprinkle with sage.

Classic Turkey Gravy

(Courtesy of Taste of Home)

Ingredients:
Drippings from 1 roasted turkey
1-1 1/2 c. turkey or chicken broth
1/4 c. all-purpose flour
Salt and white pepper to taste

Directions:
Pour turkey drippings into a 2 c. measuring cup.  Skim fat, reserving 2 Tbsp.; set aside.  Add enough broth to the drippings to measure 2 cups.

In a small saucepan, combine flour and reserved fat until smooth.  Gradually stir in the drippings mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Season with salt and white pepper to taste.

Four Cheese Smoked Mac And Cheese

(Courtesy of Mr Food)

Ingredients:
1 pkg. (16 oz.) elbow macaroni
1/4 c. butter
1/4 c. all-purpose flour
3 c. milk
1 pkg. (8 oz.) cream cheese, cut into large chunks
1 tsp. salt
1/2 tsp. black pepper
2 c. (8 oz.) extra-sharp Cheddar cheese, shredded
2 c. (8 oz.) Gouda cheese, shredded
1 c. (4 oz.) Parmesan cheese, shredded

Directions:
Load the wood tray with one small handful of wood chips and preheat the smoker to 225 degrees. 

Cook pasta according to package directions.  In a medium saucepan, melt butter and whisk flour into the butter.  Cook over medium heat for 2 minutes, until sauce is bubbly and thick.  Whisk in milk and bring to a boil.  Cook 5 minutes or until thickened.  Stir in cream cheese until mixture is smooth.  Add salt and pepper.

In a large bowl, combine 1 c. cheddar, 1 c. Gouda cheese and Parmesan cheese, pasta and cream sauce.  Spoon mixture into a 9x11 aluminum roasting pan coated with nonstick cooking spray.  Sprinkle top with remaining Cheddar cheese and Gouda cheese.

Place in smoker and cook 1 hour at 225 degrees, until brown and bubbly.

http://www.mrfood.com/Pastas/Four-Cheese-Smoked-Mac-n-Cheese

Classic Vanilla Pudding

(Courtesy of Mr Food)

Ingredients:
3/4 c. sugar
3 Tbsp. cornstarch
1/8 tsp. salt
2 c. milk
2 large egg yolks
1 Tbsp. butter
1 tsp. vanilla extract

Directions:
In a medium saucepan, combine sugar, cornstarch and salt.  In a medium bowl, whisk milk and egg yolks; gradually stir into saucepan.

Cook over medium heat 8-10 minutes, or until the mixture thickens and is bubbling, whisking constantly.

Remove from heat and stir in butter and vanilla.  Spoon into individual serving dishes or a large bowl.

Cover with plastic wrap directly on the surface of pudding and refrigerate 4 hours, or until firm.

http://www.mrfood.com/Puddings/Classic-Vanilla-Pudding

Deep Dish Apple Pie

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
1/2 c. shortening
1 egg
1/4 c. cold water
2 Tbsp. white vinegar
FILLING:
10 c. sliced peeled tart apples (about 8 medium)
1 tsp. lemon juice
1/4 c. sugar
1/4 c. packed brown sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. butter
1 egg
1 Tbsp. milk

Directions:
Place flour in a large bowl; cut in shortening until crumbly.  In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed.  Shape into a rectangle; wrap in plastic wrap.  Refrigerate 30 minutes or overnight.

Preheat oven to 375 degrees.  For filling, in a large bowl, toss apples with lemon juice.  In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat.  Transfer to a 9x13 baking dish; dot with butter.

On a lightly floured surface, roll dough to fit top of pie.  Place over filling.  Trim and flute edges.  In a small bowl, whisk egg with milk; brush over pastry.  Cut slits in top.  Bake 40-50 minutes or until crust is golden brown and apples are tender.  Cool on a wire rack.

Cheeseburger Pie

(Courtesy of everydaydiabeticrecipes.com)

Ingredients:
1 3/4 lbs. extra-lean ground beef
1 Tbsp. onion powder
1 1/2 c. shredded reduced-fat Cheddar cheese, divided
1 c. egg substitute
1/2 c. fat-free mayonnaise
1/2 c. fat-free half-and-half
1/4 tsp. salt
1/4 tsp. black pepper

Directions:
Preheat oven to 350 degrees.  Coat a 9 inch pie plate with cooking spray.

In a large skillet over medium heat, cook ground beef 8-10 minutes, or until no longer pink; drain liquid.  Stir in onion powder and 1 c. cheese.  Place mixture in prepared baking dish.

In a medium bowl, whisk together egg substitute, mayonnaise, half-and-half, salt and pepper; pour over beef mixture.

Bake 25 minutes, sprinkle remaining cheese on top, and cook another 5-10 minutes, or until firm in center.  Let stand 5 minutes before serving.

Chinese Noodle Casserole

(Courtesy of cooken-casseroles.com)

Ingredients:
1 pkg. (1 lb.) Chinese egg noodles, cooked
1 c. bean sprouts
1 c. cashews
1/2 c. frozen peas
1 can (8 oz.) sliced water chestnuts
1/2 c. sliced celery
1/2 c. sliced carrot
1/4 c. chopped green onion
2 Tbsp. shredded ginger
1/2 c. julienned red bell peppers
1/2 c. julienned green bell peppers
1 c. fresh mushrooms, quartered
SAUCE:
2 c. water
1 c. soy sauce
1 c. granulated sugar
3/4 c. water
3 Tbsp. corn starch

Directions:
Preheat oven to 380 degrees.  Cook Chinese egg noodles, drain and set aside.  In a large saute pan over medium heat create the sauce by adding 2 c. water, soy sauce and sugar; bring to a boil, stirring often.  In a small bowl combine cornstarch with 3/4 c. cold water and mix well.  Add this cornstarch mixture to the sauce and stir until thickened; remove from heat.

Add cooked Chinese egg noodles, bean sprouts, cashews, peas, water chestnuts, celery, carrot, green onion, ginger, red and green bell pepper and mushrooms to the sauce, stir well and transfer to an 11x15 casserole dish.  Cover and bake at 380 degrees for 40 minutes.