Monday, December 29, 2008

Easy Pumpkin Muffins~ WW


1 Spice Cake Mix
1 can pumpkin (NOT pumpkin pie filling)
1/2 cup water
Points ~ WW ~ 3

Mix together. Batter will be very thick.
Spray a muffin pan with non-stick spray and divide in to 12 muffins (do not use paper liners - there is not enough fat in this recipe to keep them from completely sticking to the liners!)
Bake at 350 for 16-18 minutes or until inserted toothpick comes out clean
Yes - it’s a cake mix. But there is no more sugar in it than any commercial muffin mix and you have the added benefit of the fiber and vitamins in the pumpkin.
Add some pecans, cranberries or shredded carrot
Use chocolate cake mix for delicious choco-pumpkin muffins. Go completely decadent and add mini-chocolate chips
Can’t find spice cake mix? Use a yellow cake mix and a 1-2 tsp Pumpkin Pie Spice

~It's Time~

Layered Mexican Chicken

POINTS® Value: 6
Servings: 12
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Moderate

This Mexican lasagna will last up to five days in the refrigerator. It's a terrific make-ahead meal from our Cook Once, Eat All Week Series.

1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Learn more about our Cook Once, Eat All Week Series.

Monday, December 22, 2008

~Chocolate/White Chocolate Dipped Pretzel Rod's~


10 ounces pretzel sticks (Pretzel RODS)
12 ounces milk chocolate chips (or melting disks)
1/2 cup white chocolate chips (optional)

candy sprinkles (optional)
miniature M&M chocolate candies (optional)
mini Reese's pieces (optional)
chopped peanuts (optional)


Melt milk chocolate chips in double boiler or in microwave.

If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.

Dip each pretzel rod about 2/3 of the way up in chocolate.

Lay on wax paper lined baking sheets.

Allow to set a little, but not completely dry.

Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.

Take plate or wax paper and roll each pretzel in the desired topping. Lay back on wax paper to set completely.

These are great to give in a unique glass or mug.

For More great recipes head over to Lana and Lisa's.
Have a great Tuesday.

Sunday, December 21, 2008

~Spinach Salad~

Spinach Salad
2 Bunches fresh spinach
1 Small purple onion
3/4 lb Fresh mushrooms
3/4 lb. Swiss cheese
1 Cup Cottage cheese
1/2 lb bacon - crisp and crumbled -- toss all ingredients together

3/4 T. Poppy seeds
1/3 Cup white vinegar
1/2 Cup oil
1/3 Cup sugar
3/4 T. Grated onion
3/4 Tsp. salt
1/3 Tsp. mustard

Tuesday, December 16, 2008

~Cereal Snack Crunch~Take Your Pick

8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup vanilla baking chips

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.


9 cups Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Now head over to Lisa and Lana's where you are sure to find more great recipes.
Well, I'm not sure, I may be toooooo late. There is a give away over at Lisa and Lana's for a great cookbook holder. I was getting my things ready for Tuesday. And it is Tuesday, but I should have done this last night. It is a great cookbook holder. And, Lisa and Lana are great hostesses! Either way!
Have a very blessed Wednesday!

Sunday, December 14, 2008

Snack Mix
1 1/2 cup Kix cereal
1 cup Cheerios
2 cups small cheese crackers
2 cups thin pretzels
1/2 lb. mixed nuts
1/4 cup butter, melted
1/2 tsp. worcestershire sauce
1/4 tsp. celery salt
1/4 tsp. garlic salt
Heat oven to 250 degrees. Combine cereals, pretzels, crackers, and nuts in a 9x13 pan. Blend melted butter and seasonings. Pour over mixture and stir thoroughly. Bake 30 minutes, stirring after 15 minutes.
Happy Snacking!

Thursday, December 11, 2008


Preparation time: 20 min Baking time: 20 min
Yield: 48 bars

Bar Ingredients:
1 cup sugar
3/4 cup Butter, softened
1/2 cup firmly packed brown sugar
1/2 cup Sour Cream
2 eggs
2 large (1 cup) ripe bananas, mashed
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting Ingredients:
1/4 cup Butter
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla
1/2 cup chopped pecans, toasted

Heat oven to 375°F. Combine sugar, 3/4 cup butter, brown sugar, sour cream and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla. Continue beating until well mixed. Reduce speed to low; add all remaining bar ingredients. Beat until well mixed.

Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Melt 1/4 cup butter in 1-quart saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just starts to turn golden (5 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat. Cool completely.

Combine browned butter, powdered sugar, cream cheese and vanilla in small bowl. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes). Frost cooled bars. Sprinkle with pecans.

TIP: Instead of frosting, sprinkle powdered sugar over the top using a fine mesh strainer or sifter.

TIP: To toast pecans, spread evenly in shallow pan. Bake at 350°F. for 4 to 6 minutes, stirring once, until lightly browned. Cool completely.

Nutrition Facts (1 bar): Calories: 120, Fat: 6g, Cholesterol: 20mg, Sodium: 70mg, Carbohydrates: 17g, Dietary Fiber: 0g, Protein: 1g

Wednesday, December 10, 2008


This toffee candy is filled with almonds and covered with chocolate.

Preparation time: 5 min Cooking time: 8 min
Yield: 1 1/2 pounds (48 pieces)

3/4 cup Butter
2/3 cup sugar
1/3 cup light corn syrup
1 cup slivered almonds
3/4 cup real semi-sweet chocolate chips

Melt butter in 10-inch skillet over medium heat. Stir in all remaining ingredients except chocolate chips. Continue cooking, stirring constantly, until mixture is golden brown in color (8 to 12 minutes).

Pour mixture into 15x10x1-inch jelly-roll pan. Sprinkle chocolate chips over candy; spread evenly. Cool completely; break into pieces. Store in container with tight-fitting lid.

Nutrition Facts (1 piece): Calories: 70, Fat: 5g, Cholesterol: 10mg, Sodium: 30mg, Carbohydrates: 7g, Dietary Fiber: <1g,>

Monday, December 8, 2008

~Butterfinger Cake~

1 box German Chocolate Cake Mix (baked according to package

1 can sweetened condensed milk
Cool Whip for topping
5 Butterfing candy bars

Chocolate Syrup
1 jar caramel ice cream topping

Instructions for Butterfinger Cake
Bake the cake according to package directions and in a 13 x 9 inch
pan. When it's done, and while it's still hot, punch holes in the
cake and pour the sweetened condensed milk over the top making sure
some of it sinks in the holes.
Do the same with the caramel ice cream topping.
Sprinkle on some of the broken candy pieces.
When it's cool, spread the Cool Whip topping on the top, and then
sprinkle the rest of the broken bars. Then drizzle more caramel all
over and then drizzle chocolate syrup all over in zig zags.
Hint! Put all your candy bars in the freezer. When you're ready to
use them, take them from the freezer. Leave the wrappers on and take
a mallet or a hammer and smash them inside the wrappers. Keep cool
until you need them.

Now join Lana and Lisa for more great recipes!

~Peanut Butter and Chocolate Chunk Cookies~

1/2 cup butter, softened
3/4 cup sugar
2/3 cups brown sugar, firmly packed
2 egg whites
5 Butterfinger candy bars (cut into 1/2 inch pieces)
1-1/2 tsp. vanilla
1/2 tsp. baking soda
1 cup all-purpose flour
1/4 tsp. salt
1-1/4 cups chunky peanut butter

Beat butter; add both sugars and beat well. Add egg whites, stir in Peanut Butter and vanilla. Mix well, then set aside. Combine the flour, soda, and salt. Gradually add to the butter mixture, mixing well. Stir in candy.

Shape dough into 1-1/2 inch balls and place 2 inches apart on lightly greased cookie sheets.

Bake at 350 degrees for 11 minutes or until browned. Cool for 3 minutes on the cookie sheets, then transfer to a wire rack to cool completely.

YIELD: 4 Dozen cookies!
Stay tuned for more Butterfinger tomorrow

Sunday, December 7, 2008

~Carmel Crunch~

Good Housekeeping ~ Tried and True Recipe

2 bag(s) (2.9 to 3 ounces each) microwave light popcorn, popped, or 20 cups popped corn
1 jar(s) (12 ounces) salted dry-roasted peanuts (2 1/2 cups)
1 cup(s) (2 sticks) butter (no substitutions)
1 cup(s) granulated sugar
1 cup(s) packed light brown sugar
1/2 cup(s) light corn syrup
1/2 teaspoon(s) baking soda



1. Preheat oven to 250 degrees. Lightly grease two 15 1/2" by 10 1/2" jelly-roll pans or spray with nonstick cooking spray. Place popped corn in very large bowl; discard any unpopped kernels. Add peanuts; toss to combine. Set aside.
2. In 3-quart saucepan, heat butter, sugars, and corn syrup on medium until butter melts and sugars dissolve, about 5 minutes, stirring frequently with metal spoon or heat-safe spatula. Increase heat to medium-high and heat to boiling, about 3 minutes; boil 3 minutes longer. Remove saucepan from heat; stir in baking soda (mixture will bubble vigorously), and pour over popcorn mixture in bowl. Stir immediately; continue stirring until all popcorn is evenly coated.
3. Divide popcorn mixture between prepared jelly-roll pans; spread evenly. Place pans on 2 oven racks. Bake popcorn mixture 45 minutes, rotating pans between upper and lower racks halfway through baking and stirring occasionally.
4. Cool popcorn mixture completely in pans on wire racks, about 1 hour. Break apart any large clusters of popcorn when cool. Store in tightly sealed containers at room temperature up to 2 weeks.

Saturday, December 6, 2008

~More Recipes~ Holiday Goodies~

I fell a bit behind on adding something daily.

Tiger Butter

6 squares white almond bark
1 cup crunchy peanut butter

Melt in microwave. Pour in a cookie sheet lined with wax paper.

1/2 cup real milk chocolate chips

Melt chocolate chips separately in microwave. Pour over mixture in cookie sheet and swirl with a knife. Let set. Break into pieces.

Heath Bark

1 block ~ chocolate Almond Bark
1 package Heath Toffee Bits

Melt Almond Bark in microwave for 2 minutes

Stir 3/4 package of toffee bits into the melted chocolate. Pour onto wax paper lined cookie sheet. Let set 2 hours; then break apart.

Haystacks ~ 1

6 ounces chocolate chips
12 ounces butterscotch chips
1 large can chinese noodles
1+ cup roasted peanuts

Melt chocolate and butterscotch chips in microwave. After melted, mix in chinese noodles and peanuts. Drop by tablespoon onto wax paper.

Haystacks ~ 2

1 block of white Almond Bark
1 bag white chocolate chips

Microwave for 2 minutes

Stir in broken pretzels and peanuts. Drop with tablespoon onto wax paper. Let set.



Wednesday, December 3, 2008

~Spicy Pretzels ~ Seasoned Pretzels~

Spicy Pretzels

3/4 cup vegetable oil
1 pkg. dry ranch dressing
1 1/2 tsp. garlic salt
1 tsp. ground cayenne pepper (or more if you like)
1 tsp. lemon pepper
1 12 bags of round mini pretzels

Directions: Mix together all ingredients except pretzels in a small sauce bowl. Place pretzels in EXTRA LARGE ZIPLOCK bag. Pour mixture over pretzels. Flip bag every 15-20 minutes to coat pretzels.

Seasoned Pretzels

1 bottle Orval Redenbacher popping oil
1 pkg ranch dressing mix
1 tsp dill weed
1 tbsp. garlic powder
2 bags of round mini pretzels

Directions: Mix all ingredients EXCEPT pretzels in a small bowl. Microwave for 2 minutes. Pour over pretzels EXTRA LARGE ZIPLOCK bag. Flip bag every 15-20 minutes to coat.

Great for giving as gifts.

Tuesday, December 2, 2008

~Recipe A Day~

I'm going to attempt to add a recipe every day till Christmas. I have quite a few recipes that are great for giving as gifts or for parties, etc.



2 ½ cups sugar
2/3 cup white corn syrup (Karo)
1 cup evaporated milk
3 cups raw peanuts
4 tablespoons butter
3 cups powdered sugar
3 drops red food coloring


In a heavy saucepan combine the sugar, syrup, evaporated milk and peanuts. Cook until mixture reaches firm ball stage on a candy thermometer.

Remove from heat. Stir in butter, powdered sugar and food coloring. Stir until fairly stiff. Drop by tablespoon to desired shape onto foil (these will stick if dropped onto waxed paper).

Makes about 42 pieces. ~ These are super easy to make!


2 1/2 Cups Flour
3/4 Cup Unsweetened Cocoa
1 Tsp Baking Soda
1 Cup Sugar
1 Cup Firmly Packed Brown Sugar
1 Cup Softened Butter
2 Tsp Vanilla
2 Eggs
1 Cup Chopped Pecans
48 Rolo Chewy Caramels in Milk Chocolate, Unwrapped (9 oz package)
1 Tbsp Sugar
4 oz Vanilla Flavored Candy Coating, if desired

Heat oven to 375. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and baking soda; blend well.

In large bowl, beat 1 cup sugar, brown sugar and margerine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of pecans. For each cookie, with floured hands, shape about 1 tablespoonful dough around 1 caramel candy, covering completely.

In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake at 375 for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack.

Melt candy coating in small saucepan over low heat, stirring constandly until smooth. Drizzle over cookies.

Yield 4 dozen cookies.

combine remaining 1/2 c

Till tomorrow!


Tuesday, November 25, 2008

~Abundance of Recipes~

I recently received a link to a ton of CANDY recipes. In my efforts to try to link it here, I found, not only a ton of CANDY recipes, but a ton of all kinds of recipes.

So, since this is the time for cooking, baking, etc. or if you just like to cook/bake, etc. here is the link:


Sweet treats!


Saturday, November 22, 2008

~Holiday Fun~

Can you believe next week is Thanksgiving? This year has seemed to fly by, but also has been a very long, exhausting year. So many changes. As I look back, there is so much to be thankful for. Last year at this time, as some of you know, was when Janet was diagnosed with a very aggressive brain cancer. It was then, and still is, a very scary time. But, God has been so very good to my family. For this I am so very thankful.
Now, I would like to know since it is coming to a time when we are usually cooking and baking more, if anyone would be interested in doing a recipe swap?
So, if you are, please leave me a comment. And, if you have any other ideas or suggestions, please let me know.
I know I have a ton of recipes for snack foods and such that are YUMMY, and great if you do a lot of baking and gift giving with treats during the holidays.
I will start posting these very soon!

Thursday, November 20, 2008

~Banana Pudding Squares~ Low Fat~

Here is a recipe for: Banana Pudding Squares ~ Low Fat & Yummy

Prep Time: 30 min Total Time: 3 hr 30 min Makes: 24 servings

35 Reduced Fat NILLA Wafers, finely crushed
1/4 cup margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup powdered sugar
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
3 medium ripe bananas
3 cups fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 square BAKER'S Semi-Sweet Baking Chocolate, grated

COMBINE wafers and margarine; press firmly onto bottom of 13x9-inch dish.
MIX Neufchatel cheese and powdered sugar until well blended. Stir in 1-1/2 cups of the whipped topping. Spread evenly over crust; set aside. Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange over Neufchatel cheese mixture.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining whipped topping. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving. Store leftover dessert in refrigerator.
Have a "sweet day!"

Wednesday, November 19, 2008

~Soups~ Paula Dean's Taco Soup

Paula Dean – Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Yield: 12 to 16 servings Preparation time: 15 minutes Cooking time: 8 hours crock pot, 1 hour stock pot method Ease of preparation: Easy

Do you have a favorite Taco Soup recipe you would like to share?
Happy Cooking!

~The Siesta Fiesta Cookbook~

I was over at The Siesta Fiesta Blog this morning when I ran across what other than a COOKBOOK. They have just sold all they ordered, but if they can get another 100 people who would like one, they will be ordering more. I had/have a very strong urge to order this new cookbook. The cookbook is $18, but if I'm not mistaken, some of the proceeds goes to a worthy cause.

Has anyone purchased this cookbook? If so,....would you like to share are your thoughts.

If you see any other new cookbooks or anything you would like to share, let me know.

Have a great day!


Tuesday, November 18, 2008

Favorite Things ~ Old & New

Hey ~

I've wanted to put my recipes in blog for some time. As I go along, who know what else I'll add. If you have any recipes or tips you would like to share, let me know.

Check back for more to come....very soon....