Crab Cakes

From: Kissc521

2 tablespoons butter
2/3 cup minced green bell pepper
2/3 cup minced onion
2/3 cup minced celery
2 pounds fresh crab meat
1/4 cup fine dry breadcrumbs
2/3 cup mayonnaise
1 egg white
1/4 teaspoon freshly ground pepper
Dash of hot pepper sauce (optional)
Fine dry breadcrumbs for coating
1/2 stick butter, melted

Melt 2 tablespoons butter in skillet over medium heat. Add green pepper, onion and celery. Cover and cook until soft, about 10 minutes. Cool slightly.

Line 1-2 baking sheets with wax paper. Mix vegetables with crab meat, 3/4 cup breadcrumbs, mayonnaise and egg white in large bowl. Blend in pepper and hot sauce. Shape generous tablespoons into 2 inch patties, 1/2 inch thick. Coat with additional breadcrumbs, arrange on baking sheets, and refrigerate several hours or overnight.

Preheat oven to 425. Brush baking sheets with 1 tablespoon melted butter. Arrange crab cakes on baking sheets and drizzle lightly with remaining melted butter. Bake until crab cakes are heated thru and tops are browned and crisp, usually 5-7 minutes. If tops are not browned, broil crab cakes for 1 minute. Drain thoroughly on paper towels.

Dirt Pudding

From: Kissc521

1 cup confectioner's sugar
8 oz. cream cheese (room temp)
2 pkgs. instant french vanilla pudding
1/2 stick butter (room temp)
3 1/2 cups milk
12 oz. container Cool Whip
16 oz. pkg. Oreo cookies

Blend confectioner's sugar, cream cheese and butter together until smooth. Set aside.

In a large bowl, combine milk, pudding mix and cool whip. Blend in sugar mixture. Set aside to thicken.

Crush cookies.

In 13x9 pan, layer pudding mixture and cookies, ending with layer of cookies on top.

This can also be served in a new plant pot, topped with a fake flower and gummy worms.

Note: I usually make this in a large food processor. Just mix everything together in there and you're all set. It is good for crushing the cookies too.

Spinach Dip

From: ShanC104


1 cup Miracle Whip or Lt. mayo
1 cup sour cream
1 package Hidden Valley Ranch dip mix
1 package frozen chopped spinach (defrost and DRAIN
WELL)
1 Tsp. Spice Island Beau Monde (hard to find and I
don't use it all the time)
1 Tsp. Dill weed
1 Tsp. Parsley flakes

Mix and put in the fridge for at least a few hours if
not over night

I use pumpernickel bread to dip it in or I create a bread bowl.

Crispy Pretzel-Coated Chicken

From: Melissainabq

2 eggs, separated (discard yolks)
2 c mini pretzels
1 lb boneless, skinless chicken tenders
salt
pepper

Crush the pretzels into fine crumbs. I put mine in a ziploc and covered it with a towel.

Preheat oven to 450. Put the pan you're going to cook the tenders on in there while it's pre-heating.

Dip the strips in the egg whites, then coat them in the pretzel crumbs. Add salt/pepper to liking.

Place the tenders on a baking rack for 10 minutes (put something under it because excess will drip off).

Once oven is preheated, take hot pan out. Coat the tenders on each side with cooking spray.

Cook for about 15 minutes, or until cooked through.

Chicken Corn Cheddar Soup

From: CurtisandKellie

3 cans of Campbell's Cheddar Soup
2 Chicken Breasts-cubed
1 can of Corn
Minced Onions

Start heating up Cheddar Soup. Will be a little lumpy, stir well. Follow directions on can, I think it says to add milk.
While soup is heating up, start cooking chicken.
FI cooked chicken with a little marinade to give flavor.
Add chicken to soup once it's cooked.
Saute corn on stove with minced onions.
Add corn to soup once it's cooked.
Heat to desired temp and serve.

Quick and Easy Shepard's Pie

From: ShanC104

Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
1 teaspoon dried basil
1 clove garlic, minced
1 bag of frozen veggies (I use the mixed bag)
1 can of mushroom soup (I use the fat free kind)
2 potatoes, cooked and mashed
1 egg, beaten
1/2 cup water
1/4 cup shredded Cheddar cheese (optional)

Directions:

1. > Preheat oven to 350 degree F (175 degree C). Coat a 2 quart casserole dish with cooking spray.
2. Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, mixed veggies (defrosted), and can of mushroom soup and simmer for 5 minutes. Transfer beef mixture to prepared dish.
3. In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over meat mixture.
4. Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.

Kung Pao Chicken

From: brophyka

Ingredients:
8 oz. raw boneless skinless lean chicken breast; cubed
3/4 cup mushroom chunks
3/4 cup bell pepper chunks (red and/or green)
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup sliced & halved canned water chestnuts
2 tbsp. reduced-sodium/light soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. Splenda No Calorie Sweetene r, granulated
1/2 tbsp. cornstarch
1 tbsp. chopped dry-roasted unsalted peanuts
1 tsp. minced garlic
1 tsp. red chili sauce (add more for extra spice!)
salt, pepper and red pepper flakes; to taste

Directions:
Begin by combining 2 tbsp. of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside. Spray a large pan or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tbsp. of water. Stirring occasionally, cook for about 5 minutes. Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok. Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes. Half of this recipe is only 4 points! Yippee!!

Healthier Dirty Rice

From: MrsSpell

1 lb. Italian sausage (I used Honeysuckle white turkey's version of Italian sausage to cut the cal/fat)

1 4 oz can mushrooms

1 large tomato diced

1 can fat free reduced sodium chicken broth

1 cup brown rice

1 clove minced garlic

1 tbs italian seasoning

1 tbs red pepper flakes

In a sauce pan crumble sausage and brown on med heat with minced garlic and 1/2 italian seasoning. When sausage is cooked add mushrooms, tomato, rice, broth, pepper and seasoning. Reduce heat and simmer until rice is fully done and liquid is cooked down. Make sure to stir often so that nothing sticks to the bottom.

Chicken Casserole

From: bestmaid6

This is a Chicken Casserole that I adapted from my Mom's recipe. Her's took over an hour to cook, mine takes about 30 minutes.

4 Boneless, skinless chicken breasts (you can use bone-in, skin on or legs and thighs, too)
1 cup of "minute" rice (white or brown)
1 can of low fas cream of celery soup
1 packet of onion soup mix
1 soup can full of water
Butter/Butter like product to top

1. Mix cream soup, soup mix and can of water in a bowl.
2. Spread rice evenly on the bottom of a 9x13 glass baking pan
3. Spread soup mixture over rice as evenly as possible
4. Place chicken on top of sou p and rice, dot with butter

Bake at 325-350 degrees for 25-30 minutes or until chicken is fully cooked.

Chicken Nachos

From: sunshine678

Ingredients:

1 Bag Baked Tostitos Scoops

1 Can Taco Bell Fat-Free Refried Beans

1 Large Chicken Breast

Lawrey's Baja Chipole Marinade

Pepper Jack Cheese

Fat Free Sour Cream

Directions:
1. Butterfly chicken breast and pound thin between sheets of wax paper. Marinade chicken for at least 30 minutes. Grill, preferably on an outdoor grill. And chop into small pieces.

2. Cover a baking sheet with Scoops. Put approx. 1/2 tbsp. of beans in each scoop, a few pieces of chicken and pepper jack cheese. Broil in oven until cheese is melted. Serve warm with Sour Cream for dipping.

I LOVE these!! They are great for tailgating, parties, etc. or just for dinner!! =)

Sizzled Citrus Shrimp

From: JV678

It was quick, easy, delicious and spicy. Served with brown rice.

3 tablespoons lemon juice
3 tablespoons dry white wine
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 pound medium shrimp (30-40 per pound), peeled and deveined
1 teaspoon extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 teaspoon salt, or to taste
2 tablespoons chopped fresh parsley

Nutrition Info

Per Serving

* Calories: 134 kcal
* Carbohydrates: 2 g
* Dietary Fiber: 0 g
* Fat: 4 g
* Protein: 18 g
* Sugars: 0 g



1. Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

Yield: 4 servings

Chicken and Vegetable Casserole

From: heatherkj

* 1 pound egg noodles
* Salt
* 2 tablespoons extra-virgin olive oil (EVOO)
* 4 boneless, skinless chicken breasts, chopped into bite-size pieces
* 2 cups shredded or grated carrots
* 1 large onion, chopped
* 2 ribs celery, chopped
* 3 cloves garlic, finely grated or chopped
* 1 fresh or dry bay leaf
* Freshly ground black pepper
* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 cup white wine (eyeball it)
* 2 cups chicken stock (eyeball it)
* 2 cups milk (eyeball it)
* 1 10-ounce box frozen peas
* 20 leaves basil, roughly chopped or torn
* 1/4 cup (about a handful) flat-leaf parsley leaves, roughly chopped
* 1 cup plain bread crumbs
* 1/2 cup (2 handfuls) shredded Italian 3-cheese mix

Preparation

Preheat oven 375°F.

Bring a large pot of water to a boil over high heat to cook the egg noodles. Once boiling, add some salt and the noodles and cook until al dente according to package directions. Drain thoroughly.

While the water is coming up to a boil for the egg noodles, preheat a large skillet over medium-high heat and drizzle the pan with two turns of the pan with EVOO, about 2 tablespoons. Add the chicken pieces and brown on both side for about 4-5 minutes and remove to a plate.

To the same large skillet over medium-high heat, add the carrots, onions, celery, garlic and bay leaf, season with some salt and pepper and cook, stirring every now and then for 3-4 minutes, until the veggies start to get tender.

Scoot the veggies to the sides of the skillet and add the butter to the center of the skillet. Once the butter melts, add the flour, stir to combine and cook about 1 minute.

Add the white wine, chicken stock and milk and whisk together. Stir in the veggies, bring up to a bubble and simmer for 3-4 minutes until thick. Remove the bay leaf and then add the peas, reserved chicken pieces, basil, parsley and drained noodles, and toss to combine.

Transfer everything to a baking dish. In a bowl, mix together the bread crumbs and shredded Italian 3 cheese mix, sprinkle over the casserole and transfer to the oven. Bake for 15 minutes, until the top is brown. Serve with a simple green salad alongside.

Chicken and Vegetables

From: MrsAMissJ Soon2be

We made this last night and it turned out really well and it's not too bad for you if you use low-sodium soy sauce. I substituted low-sodium beef broth for water and didn't use tomatoes.

INGREDIENTS

* 1 tablespoon vegetable oil
* 4 boneless, skinless chicken breasts
* 1 teaspoon seasoning salt
* 1/2 teaspoon onion powder
* 2 teaspoons minced garlic
* 1/2 cup soy sauce, divided
* 1 large onion, cut into long slices
* 2 tablespoons cornstarch
* 2 1/2 cups water
* 1 green bell pepper, sliced
* 4 roma (plum) tomatoes, seeded and chopped

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder, and place in skillet. Cook for about 5 to 7 minutes, then add the garlic, 4 tablespoons soy sauce, and half of the sliced onion. Cook until chicken is no longer pink, and the juices run clear.
2. Dissolve cornstarch in water in a small bowl, and blend into the chicken mixture. Stir in 4 tablespoons soy sauce, bell pepper, tomatoes, and remaining onion. Simmer until gravy has reached desired consistency.

Serve over rice.

Chicken with Roasted Red Pepper Sauce

From: Melissainabq

1 Jar Roasted Red Peppers
Olive Oil
1 teaspoon chopped cilantro
4 6-oz chicken breasts (weight before cooking)
salt
pepper

In a food processor, blend the red peppers, olive oil and cilantro until smooth. Add in 1/4 teaspoon salt. Pour into a small saucepan and set aside.

Grill chicken as you wish - we did ours with a little garlic salt and black pepper on the George Foreman.

When the chicken is close to done, warm the sauce until it comes to a very light boil.

Makes four servings. Each serving is one chicken breast and 3T sauce.

5 points - and so tasty!

Easy Roast

From: melissainabq

Eye Round Roast (about 1 to 1 1/2 pounds)
Montreal Steak Seasoning
Garlic
Olive Oil

Put the roast in a roasting pan, fat side up. Put a coating of montreal steak seasoning and garlic across the fat. Drizzle with olive oil.

Back at 350 for 60 to 70 minutes. Let rest on counter for 15 minutes before slicing.

Island Kielbasa

From: ShanC104

This slow cooker recipe is quick and very yummy.

Ingredients (serves 4):
1 lb. of kielbasa, cut in 1/2 in. pieces
1 cup of ketchup
1 cup of brown sugar
15 oz. can of pineapple chunks

Directions:
1. Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together

2. Cook on low setting for 5 to 6 hours, until sausage is cooked through.

Almost Guilt-free Buffalo Chicken Dip

From: bestmaid6

2 (5 ounce) cans chicken, drained and diced/pulled in to small pieces
2 (8 ounce) packages 1/3 fat cream cheese, softened
1 cup fat-free ranch dressing
3/4 cup red hot sauce

1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in shredded chicken.
3. Spread mixture into pie plate sprayed with Pam.
4. Bake at 350 degrees for 20 minutes or until heated through and bubbly

Serve hot with corn chips, fritos, potato chips or celery sticks.
Usually I don't like fat-free ranch, but mixing it with reduced fat cream cheese (way better than fat-free) and hot sauce helps cover up the weird taste.
Can be made in a crock-pot, too.

Spinach Artichoke Dip

From: Cnstarz

* 1 (14 ounce) can artichoke hearts, drained
* 1/3 cup grated Romano cheese
* 1/4 cup grated Parmesan cheese
* 1/2 teaspoon minced garlic
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1/3 cup heavy cream
* 1/2 cup sour cream
* 1 cup shredded mozzarella cheese


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

Chicken Parmesan

From: Cnstarz

* 1 egg, beaten
* 2 ounces dry bread crumbs
* 2 skinless, boneless chicken breast halves
* 3/4 (16 ounce) jar spaghetti sauce
* 2 ounces shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Pie Crust Cookies

From: NDMolly

Cookies:
1 cup butter
1/3 cup whipping cream
2 cups flour
Sugar (separate)

Filling:
¼ cup softened butter
About 3 cups powdered sugar
1 tsp vanilla
Milk
Red and green coloring

For cookies: Mix butter, cream, and flour. Chill. Divide into thirds. Roll 1/3 to 1/8 inch thickness on floured board. Cut with 1½ inch round cutter. Place on waxed paper heavily covered with sugar and flip. Place on ungreased sheet. *** each 4 times with fork. Bake at 350 for 7-9 minutes, cool for 1 minute and then remove from sheet. (Too soon and they will fall apart, too late and they will stick to sheet.)

For filling: Cream butter, sugar, and vanilla; slowly add milk until desired consistency. Divide and add coloring. Fill 2 cookies with filling. Makes approximately 4 dozen.

Ziti With Italian Sausage

From: Cnstarz

* 1 pound Italian sausage, casings removed
* 1/2 cup diced celery
* 1/2 cup diced onion
* 1 (14.5 ounce) can peeled and diced tomatoes
* 1 (15 ounce) can tomato sauce
* 1/4 teaspoon garlic powder
* 1 1/2 teaspoons salt
* 1 teaspoon dried oregano
* 1 pound dry ziti pasta
* 2 (4.5 ounce) cans sliced mushrooms, drained
* 8 ounces shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese

1. In a skillet over medium heat, cook sausage with celery and onion until sausage is evenly browned, about 5 to 10 minutes. Drain excess grease, and set aside.
2. In another skillet over medium-low heat, combine tomatoes, tomato sauce, garlic powder, salt, and oregano. Simmer while preparing pasta.
3. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C). In a 3 quart baking dish, layer ziti, mushrooms, sausage, mozzarella cheese, and sauce. Repeat layers, and top with grated Parmesan.
5. Bake for 45 minutes in the preheated oven, or until browned and bubbly.

Brown Sugar Shortbread

From: Cnstarz

* 1 cup butter (no substitutes), softened
* 1/2 cup packed brown sugar
* 2 1/4 cups all-purpose flour


In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. *** with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

Ravioli With Balsamic Brown Butter

From: mcclaijr

I got this recipe from the food network, specifically Giada's Everyday Italian. I've made it about 4 times, FI and I love it!

RAVIOLI WITH BALSAMIC BROWN BUTTER

18 to 20 ounces store-bought ravioli (1 package)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle Parmesan over the top. Serve immediately.

Tropical Grilled Chicken

From: mah482


1/2 cup lemon juice

1/4 cup pineapple juice

1/3 cup honey

4 boneless, skinless chicken breasts

2 tsp powdered Jamaican jerk seasoning

4 (3/4" thick) pineapple rings

- Stir together lemon/pineapple juice and honey

- Set aside 1/4 cup of this mixture and simmer the remaining for five minutes.

- Sprinkle both sides of the chicken with the jerk seasoning (season with salt and pepper to taste at this time as well)

- Place on lightly oiled grill and cook for 10-15 minutes over medium heat, turning and basting with 1/4 cup reserved glaze occasionally. Grill pineapple slices for ~2 minutes each side.

- Place chicken and pineapple on platter and drizzle with remaining glaze.

Tuscan Pasta

From: sunshine678

Ingredients:
1 Package Refrigerated 4-Cheese Ravioli (I use Butonni)
1 Jar Sundried Tomato Alfredo Sauce
1 Medium Tomato, chopped
Small handful fresh Basil, chopped
2 T. White Wine
Parmesan Cheese (I use freshly grated)

Directions:
Prepare ravioli according to package directions. Pour sauce over pasta. Pour Wine into jar and swish around, pour over pasta. Add tomato and basil. Simmer 5 minutes on med-low heat. Garnish with parmesan cheese.

Corn and Black Bean Dip

From: jasarah

1 can black beans
1 can shoepeg corn
1/2 red onion
Light Ranch salad dressing - about a cup?

Rinse, drain, and dry the beans and corn (so the ranch sticks to them). Mix in the onion and ranch dressing - and Voila!

I've never measured the ingredients, so a cup of dressing may be a bit much. I just do a little at a time, until it looks like it is just right.

Careful - because it's very addicting. :)

Slow Cooker Salsa Chicken

From: melissainabq

Ingredients:
Can of cream of mushroom soup
Sour cream
Salsa
Canned tomatoes - I used diced with green chile
Chicken breasts (I did 4)
Packet of fajita mix

Mix 2/3 cup salsa and can of mushroom soup in the crock pot. Add chicken and drained tomatoes. Cook on low for about 3 hours (or until chicken is almost done).

Add 1/2 cup sour cream and 1/2 packet of fajita mix, and cook for 30 more minutes.

Serve over rice.

Beef Pot Roast With Veggies

From: Jennrs

1 beef chuck pot roast(size is based on how much you want) (brown on all sides in oil on stove before putting in crock pot)
3/4 cup dry red wine or water
1 T. worcestershire sauce
1 teaspoon instant beef bouillon granules
salt and pepper taste
basil to taste
I always throw in a bay leaf for good measure
New potatoes (you choose amount of veggies)
Carrots
Onions
Celery

Place cleaned and sliced veggies in bottom of crock pot. Place the browned meat on top of the veggies. Combine red wine or water with worcestershire, and bouillon granules. Ad mixture to crock pot. Sprinkle in salt, pepper and basil and any other spices you desire.

Cook on low for 10-12 hours. YUMMY!

Easy Crock Pot Broccoli Chicken

From: JusLyn678

INGREDIENTS:

* 1 can Cream of Broccoli Soup
* boneless chicken breasts (as many as you need) - I buy the frozen ones with 6-7 in a bag - approx. 3 pounds
* 1 bag frozen broccoli
* salt and pepper
* 1 cup milk

PREPARATION:
Place chicken in the crockpot. Cover with frozen veggies and cream of broccoli soup. Add salt and pepper to taste. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. (Boneless chicken breasts might be dry if cooked too long.) Add milk about 45 minutes before done, or 30 minutes if cooking on high. Serve poured over rice!!! Yummy!
posted by Beverly

Decadent Peanut Butter Pie

From: NDMolly


Ingredients:
1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz cream cheese (at room temp)
1/2 cup sugar
12 oz container Cool Whip
1 (11.75 oz) jar hot fudge, divided
Drizzle: 2 tbsp hot fudge and 2 tbsp peanut butter

Recipe:
In a medium bowl, beat together the peanut butter, cream cheese, and sugar. Gently fold in 3 cups Cool Whip. Spoon mixture into the pie shel l. Using a spatula, spoon mixture to edges of pie. Reserving 2 tbsp hot fudge, place remaining hot fudge into microwave-safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining Cool Whip over hot fudge layer, being careful not to mix the two layers. Place the 2 tbsp hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbsp peanut butter, going in the opposite direction of the hot fudge.

Santa's Surprise Cookies

From: heatherkj
These special cookies have a secret! Here's a hint: SNICKERS® fans will love 'em!

Prep time: 15 min.
Baking time: 10-12 min.
Decoration time: 10 min.
Difficulty: Moderate

What you'll need:

* 1 bag DOVE® Brand Milk or Dark Chocolate (I use regular chocolate wafers--you buy them in bulk section, specifically designed for melting)
* 1 bag SNICKERS® Brand Miniatures
* 2 sticks butter (softened) -- I use two sticks I Can't Believe It's Not Butter
* 1 cup light brown sugar
* 1 cup sugar
* 3 1/2 cups all purpose flour (sifted)
* 2 eggs
* 1 cup creamy peanut butter
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* 1/2 teaspoon salt

What to do:

1.Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add the eggs and vanilla until thoroughly combined. Then mix in the flour, salt and baking soda.
3.Cover and chill dough for 2-3 hours.
4.Unwrap all SNICKERS® Brand Miniatures.
5.Remove dough from refrigerator. Divide into 1-tablespoon pieces and flatten.
6.Place a SNICKERS® Brand Miniatures piece in the center of each piece of dough.
7.Form each piece of dough into a ball around the SNICKERS® Brand Miniatures piece.
8.Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking time and temperature may need to be adjusted if using more than 1 tablespoon of dough per cookie.)
9.Let cookies cool on baking rack or wax paper.

Holiday Hint: Spruce up Santa's Surprise Cookies by drizzling melted DOVE® Brand PROMISES® Milk or Dark Chocolate over the top of each cookie! -- I drizzle the melted chocolate wafers, and when the chocolate hardens, I sift powdered sugar on the cookies. They look so fancy! Perfect for Christmas parties.
Makes 2 dozen cookies.

Stuffed Mushrooms

From: melissainabq

1 container spreadable cheese (ex. alouette)
medium to large mushrooms
bread crumbs

break the stem out of the mushroom caps
stuff with cheese
coat with breadcrumbs

Bake at 375 for about 15 minutes and then put under the broiler for about 5 minutes.

Pumpkin Cheesecake

From: swimmerette00

This is the dessert FI and I made for Thanksgiving. It is soooo good, but warning, it will ruin you diet! ;-)

Crust Instructions:
2c. Graham Cracker Crumbs
1/2 c. Sugar
1 Tbsp. Cinnamon
6 oz. Soft Butter

Mix above ingredients well, press into 10" springform pan.

Instructions:
1 c. Canned Pumpkins (I normally add ~2 c.)
1-1/2 c. Sugar
1 Tbsp. Cinnamon
1 Tbsp. Pumpkin Spice
1 tsp. Salt
6 Egg Yolks

Mix above ingredients well and set aside.

2 lbs. Cream Cheese
1-1/2 c. Sugar
3 Egg Yolks
2 Whole Eggs
1 Tbsp. Whipping Cream
1 Tbsp. Vanilla

Cream cheese until light and fluffy (this is a really important step!), gradually add sugar.
Add eggs one at a time.
Stir in cream and vanilla.
Add to pumpkin mixture.
Pour into crust.

Bake at 250 for 2-1/2 hours.
Refrigerate overnight.

Garnish with whipped cream and walnuts if desired.

Damn Good Chocolate Dessert

From: heatherkj

-2 individual packages graham crackers

-2 packages instant vanilla pudding mix

-3 cups milk

-1 (8 oz.) container frozen whipped topping, thawed

-1 (16 oz.) package prepared chocolate frosting

Directions:

Line bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers, then the remaining pudding. Top all with a final layer of graham crackers, then frost with chocolate frosting (I use very little).

Refrigerate until serving (I usually try to refrigerate for at least 2-3 hours).

Classic Italian Chicken Soup

From: heatherac

Ingredients
6 chicken breasts with the bone, about 3 pounds total
12 cups low-sodium chicken broth
2 cups canned crushed Italian tomatoes
1 large onion, diced (I only used about 1/4 onion bc we're not huge onion fans)
3 large carrots, diced
3 celery ribs, finely chopped
1 red bell pepper, seeded and diced
8 ounces orzo or other small, shaped pasta (I used a whole box which was 16 ounces, 8 didn't seem like enough when I added it)
4 cups chopped fresh spinach, escarole, or kale
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
salt to taste
freshly ground pepper

Instructions
1. Remove and discard the skin from the chicken breasts and place the breasts in a large soup pot. Add the chicken broth, bring it to a boil and reduce heat so that the brother just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.

2. Skim the far from the broth and bring it back to a boil. Add the tomatoes, onion, carrots, celery, and red pepper. Simmer until the vegetables are soft, about 5 minutes.

3. Add the orzo or other pasta and cook for 5-8 minutes until the pasta is al dente.

4. Meanwhile, discard the bones from the chicken and chop the meat into small pieces.

5. Add the chicken, spinach, parsley, and oregano to the soup pot and simmer for an other minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of Italian bread.

Recipe site

From: chelsmillertobe

Cara's Cravings

Easy Chicken and Dumplings

From: hotamale

3 cans (19 oz each) chicken noodle soup
1 can (14 ounces) chicken broth
1 can (16.3 ounces) refrigerated buttermilk biscuits
Chopped fresh parsley, if desired

1.Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths.
2. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)
3. Cover and cook 10 minutes longer or until dumplings are light and fluffy.
4. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.

Southwest Dip

From: ShanC104

1 cup sour cream
1 block of cream cheese (softened)
1 small can green chilies, drained
1 medium size can corn kernals, drained
1 small red pepper, chopped
1 small can chopped black olives, drained
1 package ranch dressing mix

Mix it all together.

Pesto Lasagna with Spinach and Mushrooms

From: lordthompsonbride

Just made this over the weekend, and it's one of the best lasagnas I've ever had!! It's on the lighter side, too.

4 cups torn spinach
2 cups sliced cremini mushrooms
1/2 cup commercial pesto
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
3/4 cup (3 ounces) shredded provolone cheese
1 (15-ounce) carton fat-free ricotta cheese
1 large egg, lightly beaten
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
1 (8-ounce) can tomato sauce
Cooking spray
1 (8-ounce) package precooked lasagna noodles (12 noodles)

Preheat oven to 350 degrees.

Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.

Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.

Spread 1 cup pasta sauce mixture in the bottom of a 9x13" baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with aluminum foil; bake covered 45 minutes. Uncover, bake an additional 15 minutes uncovered. Let cool for a few minutes before serving.

Low(er) Fat Saucy Chicken Enchiladas

From: heatherkj

Total: 55 min
Prep: 15 min
Bake: 40 min

Makes 10 servings

1 1/2 cups nonfat or low-fat plain yogurt
3/4 cup chopped red bell pepper
3/4 cup mild salsa
1 tablespoon onion powder
1 tablespoon chili powder
1/2 teaspoon garlic powder
2 cans (10 3/4 ounces each) condensed 98% fat-free cream

; of chicken soup
3 cups cut-up cooked chicken
10 flour tortillas (8 inches in diameter)
2 1/2 cups shredded low-fat Cheddar cheese (12 ounces)

1. Heat oven to 350°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.

2. Stir together yogurt, bell pepper, salsa, onion powder, chili powder, garlic powder and soup. Divide sauce mixture in half; stir chicken into one half. Place slightly less than 1/2 cup chicken mixture on center of each tortilla; spread to within 1/2 inch of edge. Sprinkle each with about 2 tablespoons cheese. Roll up and place seam side down in pan. Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Cover with aluminum foil.

3. Bake 30 minutes. Remove aluminum foil; bake 5 to 10 minutes longer or until hot and bubbly.

White Chili

From: Stefibeth

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chili peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

- Saute the onions and garlic in EVOO for about 10 mins over med heat, or until tender
- Add the chicken (I actually used 2 pouches of chunk white chicken breasts drained, which can be found over by the canned tuna in the grocery store), chicken broth, green chile peppers, and spices.
- Bring mixture to a boil and then add in the beans. I smashed up two of the cans of beans to thicken the soup, and I also added in 2 cans of white corn, drained.
- Simmer for 30 mins and then enjoy! This recipe makes A LOT, but it's yummy and reheats and freezes well.

Sausage and Hash Brown Breakfast Casserole

From: melissainabq

This is my yummy breakfast casserole. We're making it tomorrow night for Thanksgiving morning since we're eating really late in the day. If you prepare it the night before, let it rest on the counter for 15 minutes before baking.

Ingredients:
1/2 lb pork sausage (I use turkey breakfast sausage)
1 medium onion, chopped
4 cups frozen diced hash brown potatoes
1 1/2 cups shredded Monterrey Jack or Cheddar cheese
3 eggs, beaten (I use egg beaters)
1 cup milk
1/4 teaspoon pepper
salsa, optional

In a large skillet, cook the sausage and onion. When sausage is cooked, drain fat well.

In an 8x8x2 baking dish, layer the hash brown potatoes, half the cheese, browned sausage and onion mixture and the remaining cheese.

In a separate bowl, combine the eggs, milk and pepper. Pour over the casserole dish with the rest of the ingredients. If you want to make it ahead of time, this is where you'd stop and stick it in the fridge.

Bake, covered, in a 350 degree oven for 45 to 55 minutes, or until a knife inserted in the center comes out clean. Transfer to a wire rack and let stand for 10 to 15 minutes (although we never let it stand that long because we're usually hungry by the time it's done).

Cut into squares. Serve with salsa, if desired.

Serves 6 (I double it and use a 13x9 baking pan).

Egg & Chili Casserole

From: amybyrd

6 eggs
1 can evaporated milk
Large can of whole green chilis(or fresh ones)
16 ounces of cheddar/jack cheese shredded.

Heat oven to 350 degrees. Rinse and cut chilis in half lengthwise. Layer on bottom of 9 by 13 pan. Mix and beat eggs with evaportated milk. Stir in cheese. Pour on top off chilis and bake for 45 minutes to an hour.

Enjoy! I too am in charge of breakfast on Thanksgiving and this is my easy solution. And a favorite of the future ILs.

Miso-Glazed Salmon

Recipe: Miso-Glazed Salmon
From: Lordthomsponbride

This is best with wild salmon. It's so easy and delicious! We make it all the time.

1/4 cup packed brown sugar

2 tablespoons low-sodium soy sauce

2 tablespoons hot water

2 tablespoons miso (soybean paste)

4 (6-ounce) salmon fillets (about 1 inch thick)

Cooking spray

1 tablespoon chopped fresh chives


Preheat broiler.

Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.

Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

Pineapple Pork Chops

Recipe: Pineapple Pork Chops
From: Jessica-Kay

Sorry I don't have exact measurements for things....

1 can sliced pineapple
brown sugar
Soy sauce
Italian dressing
pork chops

Mix all ingredients together except pork chops. Put in a ziplock bag and add pork chops. Marinate over night. Grill pork chops. Pineapples can also be grilled.

Chicken Parmesan Meatball Subs

Recipe: Chicken Parmesan Meatball Subs (courtesy of Rachel Ray, my favorite!)
From: Stefibeth

Meatballs:
1 1/2 lbs. ground chicken
1 egg
1/2 c. parmesean cheese
1 T. Grill Seasoning
1/2 c. Italian bread crumbs
Drizzle of Olive Oil (EVOO)

Preheat oven to 425. Mix all above ingredients together and form into 1.5ish in. balls. Put onto a baking sheet and push down so that balls are kind of flat. Bake for 15 to 20 mins.

Sauce:
3 T. EVOO
2 cloves smashed and peeled garlic
1/4 t. Crushed red pepper flakes
28 oz. Crushed tomatoes
1 c. Chicken Stock

Heat EVOO & garlic over med. heat for five mins in large skillet. Remove from heat and discard garlic. To EVOO add crushed red pepper flakes, tomatoes, and chicken stock. Season w/ Salt and pepper and simmer for 10 mins.

When meatballs come out of oven add them to the sauce.

Lightly toast some sub rolls or buns in the oven and then add meatballs to the sub rolls. Top with s hredded mozzarella or provolone cheese and a sprinkle of parm. Put back under the broiler until cheese is melted. Serve w/ extra sauce for dipping.

This is a very simple, but yummy meal. It took about a half hour to make and I served the subs with salad.

Caramel Apple Pork Chops

Recipe: Caramel Apple Pork Chops
From: scrgl

Ingredients:
4 (3/4 inch) thick pork chops
1 tsp vegetable oil (can do without this)
2 T brown sugar
salt and pepper to taste
1/8 t ground cinnamon
1/8 t ground nutmeg
2 T unsalted butter
2 tart apples- peeled, cored, and sliced (Granny Smiths work best!)
3 T pecans (optional)

Instructions:

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Cinnamon Squares

Recipe: Cinnamon Squares
From: scrgl

2 cans crescent rolls dough (reduced fat works well)
2 bricks reduced fat plain cream cheese
1 cup sugar
cinnamon and sugar to top with

Grease a 9x13 pan with cooking spray. Roll out one can of dough on the bottom (don't separate or cut). Just try to cover the pan with it.

Blend together the cream cheese and sugar, then spread it over the dough. Put the second can of dough on top and sprinkle with sugar.

Bake according to dough directions, then sprinkle with cinnamon and sugar and eat!

Great hot and cold! Just eat one and you won't feel THAT guilty!:)

Enchiladas

Recipe: Enchiladas
From: Longhornbride25

This is my favorite recipe for enchiladas, they are so delicious! And I use half and half and ff cream cheese to reduce the fat content. I also cover them with some red enchilada sauce along with the cream. You can also boil the chicken in broth instead of water for more flavor.

Ingredients:
4 chicken breasts
2 T olive oil
1 (4 oz.) can diced green chili peppers, drained
1 jalapeno pepper, chopped
1 clove garlic, minced
1 (8 oz.) package cream cheese
2 cups shredded cheese, divided
1/2 cup water
8 (10 inch) tortillas
1 cup heavy cream

Directions:
1. Place the chicken into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, set aside to cool.
2. Preheat over to 375 degrees F.
3. Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the shredded cheese. As the cheese begins to melt, gradually stir in the water. Chop or shred the chicken meat, stir into the skillet. Remove from heat.
4. Spoon the chicken mixture into tortillas and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining shredded cheese over the top, then pour the cream over all.
5. Bake for 30 minutes in the preheated overn, or until the enchiladas are golden brown on the top.
6. Enjoy!

Spiced Pumpkin Bread

Recipe: Spiced Pumpkin Bread
From: melissainabq

FYI - I use applesauce in place of some oil and splenda baking to replace all the sugar. It's still sweet and yummy and it's not nearly as bad for you as before.

Makes 2 loaves.
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.