Dec. 6 Dec. 13 Dec. 20 Dec. 27
Joanna Lund Guest 12-6-03 Top of page
VERY CREAMIEST EGGNOG 12-6-03
1 small box sugar free fat free
instant vanilla pudding
4 cups fat free milk
½ tsp. rum extract
¼ tsp. ground nutmeg
Mix and cool for 15 minutes. Pour into glass.
LOW FAT, SUGAR FREE SWEETENED CONDENSED MILK 12-6-03
1 1/3 cup non fat dry milk powder
½ cup water
Mix to make thick paste. In 2 cup glass measuring cup, microwave on high for 45-60 seconds, until hot, but not boiling. Stir in ½ cup Splenda. Cover and put in refrigerator for 2 hours or up to 2 weeks. Use in recipes that call for a can of sweetened condensed milk.
1-800-766-8961 Healthy Exchanges
www.healthyexchanges.com
5 CUP SALAD 12-6-03
8 oz can pineapple tidbits, drained
11 oz can mandarin oranges, rinsed
off
¼ cup flaked coconut
¾ cup plain fat free yogurt
¾ cup cool whip light
½ tsp. coconut extract
Mix yogurt, cool whip and coconut extract. Fold in mandarin oranges, pineapple and coconut. Serves 4. Can use the pineapple juice to thin down the salad to desired consistency.
MANDARIN COOKIE SALAD 12-6-03
2/3 cups non fat dry milk powder
1 cup water
2 tsps. white vinegar
1 small box sugar free instant
vanilla pudding
¾ cup plain fat free yogurt
1 cup cool whip light
2 11 oz. cans mandarin oranges,
rinsed and drained
12 2½ inch chocolate graham
crackers coarsley crushed
In large bowl combine milk, water, and vinegar. Mix well using wire whisk. Let set for 2 minutes. Add dry pudding mix and mix well, fold in yogurt and cool whip light. Add mandarin oranges. Mix gently to combine. Stir in graham crackers just before serving. Serves 6.
HOMEMADE BUTTERMILK 12-6-03
2/3 cups non fat dry milk powder
1 cup water
2 tsps. white vinegar
BRIAN'S BLOND BROWNIES 12-6-03
¼ cup "I Can't Believe It's
Not Butter" light margarine
1/3 cup no sugar added applesauce
1 egg or egg sub equivalent
2 tsps. vanilla extract
½ cup Splenda
2 tbsps. brown sugar twin or 2
tbsps. Splenda
1 cup + 2 tbsps. flour
1 tsp. baking powder
½ tsp. baking soda
¼ cup mini chocolate chips
¼ cup walnuts, chopped
Preheat oven to 350°. Spray 9x9 inch cake pan with butter flavored cooking spray. In large bowl, combine margarine, applesauce. Stir in egg and vanilla extract. Add splenda and brown sugar twin. Mix well to combine. In small bowl combine flour, baking powder, baking soda, chocolate chips and walnuts. Stir flour mix into margarine mixture and mix just until combined. Spread batter into cake pan. Bake 20-25 minutes until toothpick inserted in center comes out clean. Cool completely on wire rack. Cut into 24 bars.
GLOSSY CHOCOLATE FROSTING 12-6-03
1 tbsp. + 1 tsp. "I Can't Believe
It's Not Butter" light margarine
1 1 oz. square unsweetened chocolate
2 tbsps. Land O Lakes low fat sour
cream
1¼ cup Splenda
1 tsp. vanilla extract
Medium saucepan, melt margarine and chocolate. Remove from heat and stir in sour cream. Add splenda and vanilla extract. Mix well to combine. Drizzle over top of cooled bars in 8x8 or 9x9 pans.
IOWA STATE EXTENSION SIMMERING POTPOURRI (didn't give, jan/feb90pg5) 12-13-03 Top of page
6 qt. kettle
32 ozs. apple juice
46 ozs. pineapple juice
2 cups water
2 sticks cinnamon
1 tbsp. whole cloves
1 tbsp. whole allspice
1 tsp. ground ginger
Simmer on stove. Can be stored in sealed container in refrigerator or freezer.
CHICKEN TERRIFIC (nov/dec97pg1) 12-13-03
Crust:
8 ozs. seasoned stuffing mix
½ cup margarine, melted
1 cup chicken broth
Spread half this mixture in a 9 x 13" dish.
Filling:
2½ cups diced, cooked chicken
1 tsp. salt
½ cup chopped onion
½ cup chopped celery
½ cup mayonnaise
2 eggs
½ cup milk
1 can cream of mushroom soup
1 cup shredded cheese
Combine the first 5 ingredients and spread over crust. Cover with remaining stuffing mixture. Mix eggs and milk. Pour over stuffing and refrigerate overnight. Spread with soup and bake 1 hour at 350°. The last 10 minutes, sprinkle with cheese and bake until browned.
TIGER BUTTER (jan/feb97pg2) 12-13-03
Microwave 1 lb. white almond bark and one 12 oz. jar peanut butter till melted. Mix well. Spread on wax paper lined jelly roll pan. Melt 1 lb. semi sweet chocolate chips (in a double boiler or microwave). Pour over bark. Swirl with knife. Chill till firm and cut in pieces.
Can you freeze candied fruit? Yes. 12-13-03
SUGARED PECANS 12-13-03
½ pound pecan halves
1 egg white
½ cup sugar
½ tsp. cinnamon or nutmeg,
optional
Preheat oven to 350°. Place pecans in mixing bowl. Add egg white and toss until well coated. Add sugar and spices if you want them. Toss until sugar coats the pecans. Spread pecans in a single layer on a greased cookie sheet. Bake 15 minutes or until sugar looks bubbly. Remove from oven, loosen pecans and let cool for 10 minutes. Store in airtight container.
GLAZED PECANS 12-13-03
2 cups pecan halves
¼ cup butter
¼ cup Caro syrup or honey
Melt butter on jelly roll pan. Spread pecans on butter. Stir to coat. Pour off any excess butter. Drizzle enough of the syrup or honey to lightly coat them. Bake at 250° stirring every 15 minutes for 1 hour. Spread hot pecans onto brown or waxed paper. Break up when cool. You can salt or season with cinnamon if you'd like.
ALAMO FUDGE (Joanna Lund) 12-13-03
2 2/3 cups non fat dry milk powder
½ cup water
½ cup corn starch
1 cup pourable sugar twin or sprinkle
sweet or splenda
1 cup mini chocolate chips
1 8 oz. pkg. fat free
2 tbsps. vanilla extract (correction
from ¼ cup, thank you Healthy Exchanges!)
½ cup chopped pecans
Spray 8x12 baking dish with butter flavored cooking spray. In large saucepan, combine milk powder, water, corn starch, sugar, and chocolate chips. Cook over medium heat until mixture thickens and the chocolate chips are melted, stirring constantly. Remove from heat. Add cream cheese and vanilla. Mix well using wire whisk until well blended. Stir in pecans. Spread mixture evenly into dish and refrigerate for 2 hours. Keep leftovers refrigerated.
GINGERBREAD CUTOUTS (didn't give) 12-13-03
1 1/2 cups sugar
1 cup butter, softened
3 tablespoons molasses
1 egg
2 tablespoons water or milk
3 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
Dried currants, if desired
1/2 cup sugar
Vanilla creamy ready-to-spread
frosting, if desired
Assorted candies, if desired
In large bowl, beat 1 1/2 cups sugar, the butter and molasses until light and fluffy. Beat in egg and water. Stir in flour and all remaining ingredients except currants and 1/2 cup sugar to form a smooth dough. Cover with plastic wrap; refrigerate 1 hour for easier handling. 2 Heat oven to 350°F. On floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheets. If desired, decorate cookie cutouts with currants for eyes and buttons. 3 Bake 9 to 11 minutes or until set. Immediately remove from cookie sheets to cooling racks. Sprinkle sugar over each cookie or cool completely and decorate with frosting and candies.
POTATO SOUP IN A JAR (didn't give 1-29-99) 12-13-03
1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsps. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsps. seasoning salt
Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth
MAKE AHEAD POTATOES (didn't give 1-19-99) 12-13-03
12 large potatoes, pealed boiled
in salt water
8 ozs. cream cheese, softened
8 ozs. sour cream
¼ cup melted margarine
Paprika
Combine everything except the margarine and paprika. Mash until fluffy. Add small amount of milk if too stiff. Spread in a 9x13" pan. Refrigerate or freeze until needed. When ready to use drizzle melted margarine on top. Sprinkle with paprika. Bake 350° 1 hour for unfrozen and 2 hours if frozen.
BAKED POTATO SOUP 12-13-03
6 large baking potatoes
½ stick butter
½ cup flour
7 cups milk
1 bunch of green onions, chopped
½ pound fried bacon, crumbled
1½ grated cheddar cheese
1 cup sour cream
salt and pepper
Bake potatoes and let cool, peel and cut into bite size pieces. In a large pot over medium heat melt the butter, add flour, and stir until blended. Increase heat to medium high and slowly add the milk until mixture is almost to a boil. Add potatoes, green onions and bacon. Stir in cheese and sour cream. Salt and pepper to taste. Heat until cheese is melted and serve.
Midland Forge Cookbook 2.00/each 362-1111 (Monday through Friday)
CHICKEN TERRIFIC (nov/dec97pg1) 12-20-03 Top of page
Crust:
8 ozs. seasoned stuffing mix
½ cup margarine, melted
1 cup chicken broth
Spread half this mixture in a 9 x 13" dish.
Filling:
2½ cups diced, cooked chicken
1 tsp. salt
½ cup chopped onion
½ cup chopped celery
½ cup mayonnaise
2 eggs
½ cup milk
1 can cream of mushroom soup
1 cup shredded cheese
Combine the first 5 ingredients and spread over crust. Cover with remaining stuffing mixture. Mix eggs and milk. Pour over stuffing and refrigerate overnight. Spread with soup and bake 1 hour at 350°. The last 10 minutes, sprinkle with cheese and bake until browned.
MARY LOU'S STRAWBERRY DESSERT (8-9-03) 12-20-03
Spray a 9x13" pan with cooking spray. Spread 2 cups marshmallows in the bottom of pan. Prepare a strawberry cake mix per the directions on box. Pour batter over the marshmallows. Mix 2 pkg. frozen strawberries with 1 pkg. dry strawberry Jello. Mix well, then pour over top of the cake mix. Bake at 350° for approx. 50 to 60 minutes.
CRANBERRY/STRAWBERRY SAUCE (nov/dec99pg7) 12-20-03
1 pkg. cranberries, thawed
1 pkg. (10 oz.) strawberries, thawed
½ cup sugar
After thawing strawberries, reserve the liquid and add enough water to make 1 cup. In a saucepan, combine this liquid with sugar; cook until dissolved. Add cranberries to pan; bring to a boil and cook, stirring occasionally; until berries pop and mixture thickens. Remove from heat and stir in strawberries. Refrigerate at least 3 hours or overnight.
BEST EVER CINNAMON ROLLS (sep/oct97pg8) 12-20-03
2 packages yeast
1/3 cup oil
2½ cups luke warm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 cup flour
3 eggs
Soft butter, sugar and cinnamon
Glaze:
1 lb powdered sugar
½ stick melted butter
1½ tsps. vanilla
½-¾ cup milk
Dissolve yeast in water for 3 minutes.
Add cake mix, 1 cup flour, eggs, oil and salt. Beat until bubbly. Add 5¼
cups flour slowly. Stir until soft dough forms. Knead on floured board
5 minutes. Place in a greased bowl. Let rise until doubled, punch down
and divide in two parts. Roll out on floured board. Spread with softened
butter, sprinkle with sugar and cinnamon. Roll up, cut with dull knife
to 1"
thickness. Place in greased pan.
Rise until doubled. Bake 25-35 minutes at 350°. Glaze while still hot.
Can be frozen. Makes 3-4 dozen.
For cookies not to spread out use 100% oil margarine, no water.
CHEESY POTATO SOUP (may/jun90pg3) 12-20-03
6 cups chopped potatoes
2 cups water
1 cup chopped celery
1 cup chopped carrots
½ cup chopped onion
2 tsps. parsley flakes
2 chicken bouillon cubes
1 tsp. salt
Dash of pepper
3 cups milk
4 tbsps. flour
1 lb. processed cheese, cubed
In large pan, combine first 9 ingredients. Cover pan. simmer 15-20 minutes, until vegetables are tender. Gradually blend flour into milk. Add milk to vegetables. Cook until thickened. Add cheese, stir until melted.
HAWAIIAN STRAWBERRY PIE (JoAnna Lund, didn't give 12-8-01) 12-20-03
1 6 oz. Keebler graham cracker pie
crust
2 cups sliced fresh strawberries
or 2 cups frozen unsweetened strawberries if fresh are not available
1 4 serving package Jello sugar
free strawberries gelatin
1 4 serving package Jello sugar
free vanilla cook and serve pudding
1 8 oz. can crushed pineapple packed
in fruit juice, drained and reserve juice
water
1 tsp. coconut extract
1 cup Cool Whip lite
2 tbsps. flaked coconut
Place strawberries in the pie crust, either fresh or frozen, that have been drained. In a medium saucepan combine the dry gelatin pudding and mix. Add enough water to the pineapple juice to make 1½ cups liquid. Add to dry pudding mixture. Cook over medium heat stirring constantly 'til mixture thickens and comes to a boil. Pour hot mixture over the strawberries. Refrigerate 2 hours. In a small bowl combine the drained pineapple, coconut extract and Cool Whip Lite. Mix gently to combine. Both layers can be cooled at the same time. Spread the drained pineapple, coconut extract and Cool Whip Lite mixture over the set strawberry filling. Sprinkle flaked coconut over the top. Refrigerate at least 5 minutes but no more than 24 hours. Cut into 8 pieces. 187 cal. 7 grams fat, 2 grams fiber. Diabetic exchanges 1 starch 1 fruit 1 fat.
CHOCOLATE CHIP COOKIES (www.bluebonnet.com, didn't give) 12-20-03
2½ cup all-purpose flour
1 teaspoon baking soda
¾ cup Blue Bonnet® Regular
Stick, melted and cooled
1½ cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Preparation Instructions
Preheat oven to 350°F. In a medium bowl, combine flour and baking soda and set aside. In a large bowl, combine melted Blue Bonnet® and sugar. Mix well. Stir in egg and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips. For each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each. Bake 10 minutes or until edges harden and centers are still soft.
CHOCOLATE CHIP COOKIES (hints from heloise) 12-20-03
1 box cake mix in large bowl
2 whole eggs
½ cup veg oil
Stir until smooth. Put 2 inches apart on ungreased cookie sheet . Bake 8-10 minutes.
PRINCESS DIANA'S WEDDING CAKE FROSTING (2-18-00, didn't give) 12-20-03
8 oz. pkg. cream cheese
¼ cup oil
1 tsp. vanilla
3 cups powdered sugar
Mix oil and vanilla into cream cheese. Add powdered sugar. Mix well.
CHICKEN TERRIFIC (nov/dec97pg1) 12-27-03 Top of page
Crust:
8 ozs. seasoned stuffing mix
½ cup margarine, melted
1 cup chicken broth
Spread half this mixture in a 9 x 13" dish.
Filling:
2½ cups diced, cooked chicken
1 tsp. salt
½ cup chopped onion
½ cup chopped celery
½ cup mayonnaise
2 eggs
½ cup milk
1 can cream of mushroom soup
1 cup shredded cheese
Combine the first 5 ingredients and spread over crust. Cover with remaining stuffing mixture. Mix eggs and milk. Pour over stuffing and refrigerate overnight. Spread with soup and bake 1 hour at 350°. The last 10 minutes, sprinkle with cheese and bake until browned.
PUMPKIN SEEDS (11-8-03) 12-27-03
1½ tsps. margarine, melted
½ tsp. salt
1/8 tsp. garlic salt
2 tsps. WOR sauce
2 cups raw, whole pumpkin seeds
Preheat oven to 275°. Toss together, coat and place on cookie sheet. Bake for 1 hour, stirring occasionally.
MINNESOTA MUNCHERS (requested, didn't give, found this on http://www.recipegoldmine.com) 12-27-03
1 cup butter
1½ cups brown sugar
¼ teaspoon salt
2 eggs
2 teaspoons vanilla extract
2½ cups flour
1 teaspoon baking soda
1 cup milk chocolate chips
½ cup semisweet chocolate
chips
1½ cups Skor toffee bits
1 cup chopped pecans
Cream butter and brown sugar together well. Add remaining ingredients. Drop by spoonsful onto a greased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes.
MONSTER COOKIES (similar to recipe given mar/apr77pg4) 12-27-03
1 dozen eggs
4 cups brown sugar
4 cups sugar
1 tbsp. vanilla
1 tbsp. caro syrup
8 tsps. baking soda
1 pound margarine
6 cups peanut butter
18 cups oatmeal
1 pound real chocolate chips
1 pound m&m's
2 cups nuts
Beat eggs, sugars, vanilla. Add syrup and soda. Mix well. Add margarine, peanut butter, oatmeal, chocolate chips, m&m's, and nuts. Mix using wooden spoon. Grease cookie sheets. Drop by teaspoons onto cookie sheet and bake at 350° for 10-12 minutes.
SWEET SAUSAGE ROLLS (Taste of Home) 12-27-03
1 tube refrigerated crescent rolls
24 smoked sausage links
½ cup butter/margarine,
melted
½ cup chopped nuts
3 tbsps. honey
3 tbsps. brown sugar
Unroll dough, separate into triangles. Cut each triangle lengthwise into 3 triangles. Place sausage on long end and roll it tightly. Set aside. Combine remaining ingredients. In an 11x7x2" baking dish. Arrange rolls, seam side down in butter mixture. Bake uncovered at 400° for 15 to 20 minutes or until golden brown. 2 Dozen.
HOT PUNCH (1-19-99) 12-27-03
3 qts. cranberry juice
4 qts. apple juice
1 cup brown sugar
1/8 tsp. salt
8 cinnamon sticks
3 tsps. whole cloves
Put juice in coffee pot and the rest in the basket. Brew.
NO BAKE COOKIES 12-27-03
In large saucepan combine ¼ cup cocoa, 1½ cups sugar, 1 stick butter/margarine, ½ cup milk ¼ tsp. salt. Bring to boil over medium heat. Boil 2 minutes. Remove from heat and add ½ tsp. vanilla and 3 cups quick cooking oatmeal and beat. Drop on cookie sheets to cool. Nuts may be added.
BEST EVER CINNAMON ROLLS (sep/oct97pg8) 12-27-03
2 packages yeast
1/3 cup oil
2½ cups luke warm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 cup flour
3 eggs
Soft butter, sugar and cinnamon
Glaze:
1 lb powdered sugar
½ stick melted butter
1½ tsps. vanilla
½-¾ cup milk
Dissolve yeast in water for 3 minutes.
Add cake mix, 1 cup flour, eggs, oil and salt. Beat until bubbly. Add 5¼
cups flour slowly. Stir until soft dough forms. Knead on floured board
5 minutes. Place in a greased bowl. Let rise until doubled, punch down
and divide in two parts. Roll out on floured board. Spread with softened
butter, sprinkle with sugar and cinnamon. Roll up, cut with dull knife
to 1"
thickness. Place in greased pan.
Rise until doubled. Bake 25-35 minutes at 350°. Glaze while still hot.
Can be frozen. Makes 3-4 dozen.
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