Spinach Dip

Preparation Time: 10 minute(s)
Chill Time: 2 hour(s)
Makes: 4 cups dip

INGREDIENTS:
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 package Knorr® Recipe Classics™ Vegetable Soup, Dip and Recipe Mix
1 can (8 oz.) water chestnuts, drained and chopped, (optional)
3 green onion(s), chopped, (optional)

Instructions:
In medium bowl, combine all ingredients. Cover and chill 2 hours to blend flavors.
Stir before serving. Serve with your favorite dippers.

VARIATIONS:

For Yogurt Spinach Dip...substitute 1 container (16 oz.) plain low fat yogurt or sour cream.

For Spinach and Cheese Dip...stir in 2 cups (8 oz.) shredded Swiss cheese with spinach.
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I hate spinach but love this dip! I love to serve it with the Hawaiian bread, oh so very good!

Crab Cakes

This recipe is from my cousins mother in law
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1/4 C minced onion, 2T minced green pepper-saute in butter until tender (or lo fat sub margarine)
1 lb lump crab meat (i use 2 cans-next to canned tuna @grocery store)
1 1/4 C bread crumbs, divided
1T fresh parsley, finely chopped
1T mayo
1T lemon juice
1t old bay seasoning
1t dry mustard
1t Worcestershire sauce
dash ground red pepper
1 egg lightly beaten
veggie oil (sub canola)

combine all ingredients together with only 3/4 C bread crumbs
shape into patties and drudge in remaining 3/4 C bread crumbs
pour oil 1/4" deep in heavy skillet
fry patties in hot oil (med-high) 3 min on each side-golden brown
drain on paper towels
garnish w/lemon wedge/coctail sauce/tartar

*****my cousins way is to make them the same, but instead of frying, preheat oven to 370, spray butter pam generously on cookie sheet, then spray tops of cakes. bake in oven for 15-20 min. yummy either way

Hershey's Chocolate Marble Cheesecake

Ingredients:
• 1/4 cup HERSHEY'S Cocoa
• 3 tablespoons all-purpose flour
• 1 cup sugar, divided
• CHOCOLATE CRUMB CRUST (recipe follows)
• 1 tablespoon vegetable oil
• 3 eggs
• 1/2 cup dairy sour cream
• 2-1/2 teaspoons vanilla extract, divided
• 3 packages (8 oz. each) cream cheese, softened

Directions
1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450°F.

2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.

3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.

4. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.

5. Remove from oven. With knife, loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch spring form pan. Bake 8 minutes; cool completely.

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This is one of my all time favorites especially during the holiday seasons! It’s by no means low fat at all, its loaded with calories but so worth it!

From: www.hersheys.com

Crispix Mix Sweet Minglers or Puppy Chow

WARNING: This stuff is highly addictive so Im warning you ahead of time its really good though and well worth the addiction!

Ingredients
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1/4 cup peanut butter
1/2 cup peanuts (optional)
6 cups Kellogg's® Crispix® cereal
1 cup powdered sugar

Directions
1. In large microwave safe bowl, melt chocolate at HIGH 1 minute. Stir and
heat 30 seconds longer at HIGH or until melted when stirred. Stir in peanut
butter and peanuts. Gently stir in KELLOGG'S CRISPIX cereal, until evenly
coated.

2. Place powdered sugar in 2-gallon zipper-type plastic bag. Add coated cereal to
sugar and close bag. Gently toss cereal mixture until evenly coated. Store in airtight
container in refrigerator. Yield: 16 servings

Jenny's Jambalaya

Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready In: 50 Minutes
Servings: 6

WW Pts per serving: 8

INGREDIENTS:
• 2 tablespoon olive oil
• 1 large onions, chopped
• 2 boneless chicken breast halves, cooked and shredded
• 1 pound sausage links, without casings, cooked and chopped
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 1 1/2 cups uncooked yellow rice
• 2 cans chicken broth
• 1 pound large shrimp, peeled and deveined
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DIRECTIONS:
1. Heat oil in an electric skillet over medium high heat. Add onion and saute until soft. Add chicken and sausage; stir together and season with garlic powder, salt and pepper. Stir in rice, pour in broth and add shrimp.
2. Cover electric skillet and cook at 300 degrees F (150 degrees C) for about 20 to 25 minutes, or until rice is tender.

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If you are not a Louisiana person, then this may seem pretty different but it is truly wonderful! We have used this recipe many times and its always good. You can add chicken, shrimp, sausage,combination, or all of them. We usually do chicken and sausage.

Magic Cookie Bars

INGREDIENTS

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 cups semisweet chocolate morsels
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

DIRECTIONS

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

VARIATIONS

• 7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
• Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
• Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
• Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

From: http://www.eaglebrand.com/

Neiman-Marcus Cookies

(recipe may be halved-makes 112 cookies)
2 cups butter
24 oz. chocolate chips
4 cups all purpose flour
2 cups brown sugar
2 tsp. baking soda
1 tsp salt
2 cups sugar
1-8 oz. Hershey bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies

Rice Krispy Treat

Ingredients
1/4 cup butter
10 oz marshmallow(s)
6 cups Kellogg's Rice Krispies

Instructions
1. Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool.

Yield: 24 squares, 2 x 2 inches.

Note: Use fresh marshmallows for best results.

I know this is an old recipe but anytime I say anything about it I always find someone that hasn’t so thought I would post.

Poppy Seed Chicken

3-4 boneless chicken breasts, boil
1 can cream of chicken or mushroom
1 8 oz. sour cream
Put chicken in the bottom of pan and spread the sour cream mix on it.

1 tube of ritz cracker-crumble
1 stick butter-melt
Pour melted butter over cracker and put over mixture. Sprinkle poppy seeds (as little or much as you would like) on top.

Bake 350 for 35 minutes.

Homemade Salsa

2 14 oz. can of diced tomatoes
1/4 c. jalepeno slices
1 tsp. regular salt
1 tsp. garlic salt

Directions:
Get a blender, put diced tomatoes, jalepeno slices, salt, garlic salt. Blend the mixture for 8 seconds on high setting.

The recipe makes around 4 cups of salsa

Cracker Barrel's Hash Brown Casserole

2 pounds frozen, country-style hash browns
salt , to taste
pepper, to taste
2 cups sour cream
1 can cream of chicken soup
1/2 cup butter
1/2 cup chopped onion
2 cups grated cheddar cheese

Place potatoes in a greased 9" X 13" pan. Season with salt and pepper. In a bowl, combine minced onions, sour cream, and cream of chicken soup. Pour soup mixture over potatoes; sprinkle with cheddar cheese and melted butter. Bake in 350 degree oven for 45 minutes, or until all is completely warm, and the cheese begins to melt.

Jeanie's Favorite Green Bean Casserole

1 lb of ground beef
5-6 potatoes (cut into small chunks)
1 can of tomato soup (small)
1/4 cup of water
dash of pepper
Green Beans (canned or frozen)
Shredded Cheese
Durkee Fried Onions

Brown Ground beef. At the bottom of an ungreased casserole dish, put the ground beef, add the water, dash of pepper, tomato soup, potatoes and green beans. spread Durkee Fried Onions over meat and green beans.. Bake Covered for 25 minutes at 350 degrees. Add Cheese (as much or as little as you like) and Remaining Fried Onions bake in oven for 5 more minutes till cheese melts (uncovered).

Beef Dip

1 lb. ground beef
1 c. chopped onion
1/2 c. chopped green bell pepper
2 garlic cloves, minced
3 c. grated Monterey Jack cheese
1/2 c. chopped chile pepper
2 tsp. Worcestershire sauce
1 c. tomato sauce
1/2 tsp. chili powder
Tortilla Chips

In a large nonstick skillet, combined beef, onion, bell pepper, & garlic. Cook over medium heat until beef is browned. Pour into a slow cooker, and add the cheese, chile pepper, Worcestershire sauce, tomato sauce, & chili powder. Stir well, cover, & cook on low for 2 hrs. Serve with tortilla chips. Makes 12 servings.

Makes a WONDERFUL dip but be forewarned is very addicting!

From: 365 Easy Slow Cooker Recipes

Chuck Roast BBQ

2 1/2 lb. chuck roast boneless
2 med. onions
1 12 oz. coke
1/3 c. Worcestershire sauce
1 1/2 tbsp. vinegar
1 1/2 tsp. beef bullion granules
3/4 tsp. dry mustard
3/4 tsp. chili powder
1/4 tsp. red pepper
3 cloves garlic
1 c. ketchup
1 tsp. butter/margarine
1 package buns

Roast & add onion. Combine next 8 ingredients & pour over roast. Chill 1 c. sauce.
Cook on high for 6 hrs or low 9 hrs. Remove roast & onion from crockpot, shred meat. Combine 1 cup sauce, ketchup, & butter cooking until heated.
Pour over shredded meat & keep warm in crockpot.

From: Southern Living

Butterfinger Pie

2 Containers of Cool Whip
2 graham cracker crusts
6 large butterfingers
One packet of instant vanilla pudding mix
2 cups of milk

Mix pudding and milk and let chill. Then, add crushed butterfingers (leaving enough to sprinkle on top of both pies) and 1 container of cool whip to pudding. Pour in both pie shells. Top with remaining cool whip and sprinkle left over butterfingers pieces on top of pies. Freeze pies and set out 30 - 45 minutes befor time to cut. (May also substitute Oreo cookies for butterfingers. Use almost entire package of oreos.)

Why-the-Chicken-Crossed-the-Road Santa Fe-tastic Tortilla Soup

recipe from Rachel Ray of 30 minute meals

Ingredients
Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper Jack cheese
1/2 cup sour cream

Optional garnishes:
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

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I did not add the zucchini or avocado as optional garnishment b/c Im not a fan of either

Coconut Pound Cake

cream together:
1 c. oil
2 c. sugar
4 eggs

Then add these ingredients, sift and add
2 c. self rising flour
1 c. buttermilk
1 6 oz. coconut

Cook in bundt pan for 1 hr at 325. Cool 20 minutes

Syrup
2 c. sugar
2 tbsp. butter/margarine
1 1/2 tsp. coconut flavoring
1 c water
2 tbsp. karo

Cook syrup for 5 minutes & pour over cake. Let set 2 hrs in pan.
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My IL's cooked this cake and its the most amazing tasting cake I have ever had, so moist and such a great flavor!

Pizza Biscuits

1 can of grands big biscuits
shredded cheddar cheese
pepperoni, or any type of meat
pizza sauce

Roll the dough out as thin as it will go without it breaking, then put pizza sauce on half of the rolled out dough. Then, when you have done that then sprinkle cheese on that half only, then put whatever toppings you like on top of that. Fold over the other half of the biscuit. Cook at 375 for about 10-15 minutes.

They are soo good and so easy to make!

Best Hamburger Steak EVER!

Steak:

1 1/2 lbs. ground hamburger
1/4 cup flour
1/4 tsp garlic powder
salt and pepper
1 med onion sliced

Gravy:

1/4 cup flour
2 beef bullion cubes
kitchen bouquet brownong sauce 1/4 tsp
water
salt
pepper

Mix hamburger, salt, pepper, garlic powder, and flour together. Form into patties. Brown on both sides. Remove from skillet. Saute onion in the same pan, adding a small amount of oil if needed.

After sauteing the onion, remove from skillet and add flour for gravy. Stirring constantly, brown the flour. Stir water into the browned flour to make the gravy. Add boullion cubes, salt and pepper. Thin with water for desired thickness. Add Kitchen Bouquet if gravy isn't brown enough.

When gravy is made, put steaks and onion in gravy. Simmer for about 30 to 45 minutes, checking often and adding water to keep gravy from becoming too thick.

Serve with french fries, rice, mashed potatoes or your favorite side dish!

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I always double up the gravy because the amount of gravy in the above recipe just isnt enough and well the gravy is soo good you will be wanting more

From: cooks.com

The Lady’s Warm Potato Salad

2 tablespoon Paula Deen’s Silly Salt
1/4 cup diced pimento
1 teaspoon Paula Deen’s Lemon-Pepper Seasoning
1/4 cup bell pepper, chopped
3 hard boiled eggs, chopped
1 cup celery, chopped
1/4 cup green onion tops, chopped
8 medium red potatoes
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Directions
Boil potatoes with skins for 10 to 15 minutes, until tender. Let cool just to the touch and cut into cubes. In a large bowl, combine remaining ingredients. Add potatoes. Mix gently and serve at room temperature.

Yield: 10 servings
Preparation time: 30 minutes
Cooking time: 15 minutes
Ease of preparation: easy

Show: Paula's Party/Savannah Country cookbook

Chili

WW POINTS® Value | 7
Servings | 6

Ingredients
28 oz canned crushed tomatoes
1 can Bush's Chili Beans
1 1/2 pound cooked ground beef
1 can beef broth
1/2 cup onion(s)
1/2 clove garlic clove(s)
2 tsp chili powder
1/2 tsp ground cumin

Instructions
Mix all ingredients together and cook in crockpot for 4-6 hours.
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I got this recipe from one of my best friends and has the best taste. It is very easy to make also.