+LET'S SHARE RECIPES AND/OR TIPS FOR COOKING +

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  • BlownAway60
    BlownAway60 Member Posts: 851
    I love to make desserts and
    I love to make desserts and suprise my grandkids with someting new and yummy but I make everything reduced fat and lower in sugar. I know it sounds impossible but my grandkids love all of my creations.

    Banana Pudding
    1 large and one samll package of sugar free/fat free instant vanilla pudding
    5 cups cold 1% milk
    6 fairly large ripe bananas
    vanilla wafers reduced fat. I usually buy 2 boxes because one is not enough.
    1 box of Dream Whip whipped topping mix (Use both envelopes)
    1 cup cold 1% milk
    vanilla extract

    I make it in a 13x9 inch pan. Layer the wafers and bananas begining and ending with the wafers. I usually have 3 layers of wafers and 2 layers of bananas. Prepare the pudding according to package directions and pour over the bananas and wafers. Prepare the Dream Whip according to package directions using a little extra vanilla. Spoon and smooth Dream Whip over the top of the pudding. Refrigerate for 1 hour.
    Grandkids will not let me get out of making this one every time we have a get together.

    Cherry-Almond Trifle
    2 lg packages of Sugar free/fat free instant vanilla pudding
    3 cups cold 1% milk
    2 tubs 8oz ea Cool Whip Fat Free topping thawed
    1 cup Reduced Fat Sour Cream
    20 Oreo Cookies, coarsley chopped
    2 21oz cans of Walmart cherry pie filling No Sugar Added
    1 tsp. almond extract

    Beat pudding mixes and milk in a large bowl for 2 minutes. Stir in 2 cups of the Cool Whip and the sour cream.

    Cover the bottom of a 13x9 inch pan with the Oreos, top with the pudding mixture. Mix cherry pie filling with the almond extract and spoon over the pudding mixture. Cover with the remaining Cool Whip. You can top with toasted sliced almonds if you like.

    Refrigerate 1 hour before serving.
  • Alexis F
    Alexis F Member Posts: 3,598

    Trick When Baking Cookies
    Another trick when baking cookies. Instead of placing cookies on a cookie rack, place them on the brown paper. Get your brown paper bags from the grocery store (not plastic bags). Cut them so they open up totally flat. You want the inside of the bag facing you and the outside of the bag on the table. From the cookie sheet, place the baked cookie on top of the brown paper bag which absorbs some grease from the cookie and leaves the bottom of the cookie...impression free. My mother did this when she baked cookies.

    Also if any of you are making french fries from scratch, drain them on the brown paper but first place the brown paper on a cookie sheet. When I got married, I refused to do this and used paper towels. It took me 10 years to finally recognize that my mother was right. The brown paper bag absorbed the grease 100% better than the paper towels.

    Lots of Hugs,
    Janelle

    Great tip Janelle!  I just

    Great tip Janelle!  I just made homemade french fries last weekend with the steaks that my hubby cooked outside and they were still a lil bit greasy.  I will start using the brown paper bags now. 

    Thank you!

  • desertgirl947
    desertgirl947 Member Posts: 653 Member
    Mini Meatloaves

    This is a favorite here at our house -- and when we invite guests to dinner.

    1# lean ground beef                              ½ c. chopped onion

    1 egg, beaten                                         ½ c. quick oats

    1 c. shredded cheddar cheese*           ¾ c. milk

    1 tsp. salt                                                       pepper to taste

    Topping:       1/3 c. packed brown sugar

                                     2/3 c. ketchup

                                      1 tsp. prepared mustard

    ==

    1.      In a large bowl, beat the egg and milk.

    2.      Stir in the cheese, oats, onion, and seasonings

    3.      Add in the beef and mix thoroughly.

    4.      Scoop approximately ½ c. of meat mixture at a time and shape into a small loaf.

    5.      Place in greased 13” x 9” x 2” baking dish.

    6.      Spoon the topping over the loaves.

    7.      Bake uncovered at 350º for about 45 minutes.

    Other notes:

    1.      Sometimes I have other shredded cheeses open and use them instead of cheddar cheese.  I have used taco-seasoned cheese or Mexican blend (gives a hint of that flavoring to the meat); I have used a combination of Monterrey Jack/Colby, as well.  Not sure about other kinds, but you can always experiment, if you have some of the harder cheeses around.   If I need to, I grate my own for what I need, if I don’t have packages of already-shredded cheese.

    2.     I usually also do baked potatoes.  Since this recipe only bakes for 45 minutes, I usually give my potatoes about a 20-25 minute head start at 450º before I drop the temp back to 350º when the meat goes in.

  • Megan M
    Megan M Member Posts: 3,000

    Mini Meatloaves

    This is a favorite here at our house -- and when we invite guests to dinner.

    1# lean ground beef                              ½ c. chopped onion

    1 egg, beaten                                         ½ c. quick oats

    1 c. shredded cheddar cheese*           ¾ c. milk

    1 tsp. salt                                                       pepper to taste

    Topping:       1/3 c. packed brown sugar

                                     2/3 c. ketchup

                                      1 tsp. prepared mustard

    ==

    1.      In a large bowl, beat the egg and milk.

    2.      Stir in the cheese, oats, onion, and seasonings

    3.      Add in the beef and mix thoroughly.

    4.      Scoop approximately ½ c. of meat mixture at a time and shape into a small loaf.

    5.      Place in greased 13” x 9” x 2” baking dish.

    6.      Spoon the topping over the loaves.

    7.      Bake uncovered at 350º for about 45 minutes.

    Other notes:

    1.      Sometimes I have other shredded cheeses open and use them instead of cheddar cheese.  I have used taco-seasoned cheese or Mexican blend (gives a hint of that flavoring to the meat); I have used a combination of Monterrey Jack/Colby, as well.  Not sure about other kinds, but you can always experiment, if you have some of the harder cheeses around.   If I need to, I grate my own for what I need, if I don’t have packages of already-shredded cheese.

    2.     I usually also do baked potatoes.  Since this recipe only bakes for 45 minutes, I usually give my potatoes about a 20-25 minute head start at 450º before I drop the temp back to 350º when the meat goes in.

    Desertgirl, you've given us

    Desertgirl, you've given us our dinner for tomorrow!  Thank you!

  • Noel
    Noel Member Posts: 3,095 Member
    Megan M said:

    Desertgirl, you've given us

    Desertgirl, you've given us our dinner for tomorrow!  Thank you!

    I think this is called

    I think this is called Shepherd's Pie.  Sometimes when I make a meatloaf, I put the mashed potatoes on the top of the meatloaf and put it in the oven to really warm up and then I put just sliced American cheese on top of that and let it just barely melt.  You can do this if you make the meatloaf in a muffin pan too.</p

  • jnl
    jnl Member Posts: 3,869 Member

    Super Bowl Cheeseball
    I know it's not super bowl time but this can be shaped any way you like.

    Super Bowl Party Cheeseball

    4oz jar of Old English Cheese Spread
    4oz jar of Olive and Pimento Spread
    8oz Cream Cheese
    Ritz Crackers
    Stick Pretzels

    Mix all 3 cheeses, chill them in order to make shaping easier
    You can roll this in some crushed ritz (crush finely) to make handling and shaping possible.
    Shape like a football on a large plate, this is super easy.
    Use your stick pretzels to make the laces :)

    This is the best Cheeseball recipe I've ever tried, mm mm good.

    Enjoy,
    Kari

    I was looking for new recipes

    I was looking for new recipes on this post and found this one from Kari.  It is so sad to know that she has passed on.  I am making her recipe for next week's superbowl party and I will be thinking of her.

    Leeza

  • Kristin N
    Kristin N Member Posts: 1,968 Member
    weazer said:

    Yummmmy
    It was so good, My family loved it.
    Thank You Noel

    Easy Minestrone Soup

    1/2 cup uncooked small pasta shells

    1 pound ground beef

    1/2 cup chopped onion

    3 cans beef broth

    1 package frozen mixed vegetables

    1 can kidney beans, rinsed and drained

    1 can diced tomatoes, undrained

    1 can tomato paste

    3 teaspoons Italian seasoning

    1 teaspoon salt

    1/4 teaspoon dried thyme

    1/4 teaspoon dried basil

    1/4 teaspoon pepper

     

    Cook pasta according to package directions.  Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink..drain.

    Stir in remaining ingredients.  Bring to a boil.  Reduce heat..simmer uncovered for about 15 minutes.  Drain pasta and add to the pan..heat through.

  • Noel
    Noel Member Posts: 3,095 Member

    I love to make desserts and
    I love to make desserts and suprise my grandkids with someting new and yummy but I make everything reduced fat and lower in sugar. I know it sounds impossible but my grandkids love all of my creations.

    Banana Pudding
    1 large and one samll package of sugar free/fat free instant vanilla pudding
    5 cups cold 1% milk
    6 fairly large ripe bananas
    vanilla wafers reduced fat. I usually buy 2 boxes because one is not enough.
    1 box of Dream Whip whipped topping mix (Use both envelopes)
    1 cup cold 1% milk
    vanilla extract

    I make it in a 13x9 inch pan. Layer the wafers and bananas begining and ending with the wafers. I usually have 3 layers of wafers and 2 layers of bananas. Prepare the pudding according to package directions and pour over the bananas and wafers. Prepare the Dream Whip according to package directions using a little extra vanilla. Spoon and smooth Dream Whip over the top of the pudding. Refrigerate for 1 hour.
    Grandkids will not let me get out of making this one every time we have a get together.

    Cherry-Almond Trifle
    2 lg packages of Sugar free/fat free instant vanilla pudding
    3 cups cold 1% milk
    2 tubs 8oz ea Cool Whip Fat Free topping thawed
    1 cup Reduced Fat Sour Cream
    20 Oreo Cookies, coarsley chopped
    2 21oz cans of Walmart cherry pie filling No Sugar Added
    1 tsp. almond extract

    Beat pudding mixes and milk in a large bowl for 2 minutes. Stir in 2 cups of the Cool Whip and the sour cream.

    Cover the bottom of a 13x9 inch pan with the Oreos, top with the pudding mixture. Mix cherry pie filling with the almond extract and spoon over the pudding mixture. Cover with the remaining Cool Whip. You can top with toasted sliced almonds if you like.

    Refrigerate 1 hour before serving.

    I made your banana pudding

    I made your banana pudding Donna and I had to fight to even get some!  My family went crazy over it and it was soooooooo good!  Thanks!

  • DebbyM
    DebbyM Member Posts: 3,289 Member
    Kristin N said:

    Easy Minestrone Soup

    1/2 cup uncooked small pasta shells

    1 pound ground beef

    1/2 cup chopped onion

    3 cans beef broth

    1 package frozen mixed vegetables

    1 can kidney beans, rinsed and drained

    1 can diced tomatoes, undrained

    1 can tomato paste

    3 teaspoons Italian seasoning

    1 teaspoon salt

    1/4 teaspoon dried thyme

    1/4 teaspoon dried basil

    1/4 teaspoon pepper

     

    Cook pasta according to package directions.  Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink..drain.

    Stir in remaining ingredients.  Bring to a boil.  Reduce heat..simmer uncovered for about 15 minutes.  Drain pasta and add to the pan..heat through.

    We love soups, especially

    We love soups, especially with the cold weather, so, this will be perfect Kristin.  I plan on making it this weekend!

    Thanks!

  • survivorbc09
    survivorbc09 Member Posts: 4,374 Member
    DianeBC said:

    I always loved this thread! Thanks for starting another one!
    Cheesy Potato Soup and Ham

    10 MEDIUM POTATOES
    1 CAN CREAM OF CHICKEN SOUP
    1/2 LB. VELVEETA CHEESE
    2 CUPS DICED HAM
    1 CAN CREAM OF CELERY SOUP
    16 OZ. SOUR CREAM
    2 MEDIUM ONIONS

    PEEL AND DICE POTATOES. CHOP ONION, COVER WITH WATER AND SIMMER TILL TENDER. DO NOT DRAIN, ADD SOUPS, SOUR CREAM, VELVEETA CHEESE AND HAM. SIMMER 15 MINUTES.

    THIS IS A TRADITION AT OUR HOME AT CHRISTMAS TIME. IT IS VERY GOOD AND VERY RICH! I THINK YOU WILL ENJOY IT!

    We're having friends over tomorrow for Nascar

    and guess what I am serving.  Your soup recipe Diane.  I am going to have some sandwiches made up too, but, this should fill them up I hope.  lol

    Thanks and I am sure we will all enjoy it!

    Jan

  • Noel
    Noel Member Posts: 3,095 Member

    We're having friends over tomorrow for Nascar

    and guess what I am serving.  Your soup recipe Diane.  I am going to have some sandwiches made up too, but, this should fill them up I hope.  lol

    Thanks and I am sure we will all enjoy it!

    Jan

    I bet it was good Jan!  How

    I bet it was good Jan!  How did it turn out?  I've made it too and it was a big hit!

  • Ritzy
    Ritzy Member Posts: 4,381 Member
    Kylez said:

    I had a girlfriend out for
    I had a girlfriend out for dinner and served this with a green salad and some hard rolls. It was excellent! My hubby even loved it! Thanks!

    Beef Barley Soup Recipe - I made it and it's good!

    Ingredients

    • 1 pound beef top round steak, cut into 1/2-inch cubes
    • 1 tablespoon canola oil
    • 3 cans (14-1/2 ounces each) beef broth
    • 2 cups water
    • 1/3 cup medium pearl barley
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 cup chopped carrots
    • 1/2 cup chopped celery
    • 1/4 cup chopped onion
    • 3 tablespoons minced fresh parsley
    • 1 cup frozen peas

    Directions

    • In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
    • Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender.  Stir in peas and heat thru. 
  • Alexis F
    Alexis F Member Posts: 3,598
    Ritzy said:

    Beef Barley Soup Recipe - I made it and it's good!

    Ingredients

    • 1 pound beef top round steak, cut into 1/2-inch cubes
    • 1 tablespoon canola oil
    • 3 cans (14-1/2 ounces each) beef broth
    • 2 cups water
    • 1/3 cup medium pearl barley
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 cup chopped carrots
    • 1/2 cup chopped celery
    • 1/4 cup chopped onion
    • 3 tablespoons minced fresh parsley
    • 1 cup frozen peas

    Directions

    • In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
    • Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender.  Stir in peas and heat thru. 
    This sounds very easy Ritzy

    This sounds very easy Ritzy and I will be making this on one of these cold days!  Thanks!

     

    Note: I did make this yesterday and everyone raved over it!  Thanks again for this recipe and thanks Noel for this discussion!

  • Megan M
    Megan M Member Posts: 3,000
    sbmly53 said:

    A new one for me -
    Saw this someplace last week and tried it. We love it!

    Crescent rolls (like Pillsbury -I used store brand)
    24 Hershey kisses

    Put 3 kisses in each roll, roll up , bake as directed. Sprinkle with powdered sugar. Just sweet enough - but only makes 8

    Sue

    Has anyone made little pizzas

    Has anyone made little pizzas with the Pillsbury rolls?  Someone told me they had, but, I don't see it in this thread. 

    Anyone know how to do that?

     

  • susie09
    susie09 Member Posts: 2,930
    Noel said:

    Watergate Salad I think everyone probably has this recipe


    This is so easy and so good!

    1 ( NO. 2 ) CAN CRUSHED PINEAPPLE ( DO NOT DRAIN )
    1 PACKAGE OF INSTANT PISTACHIO PUDDING
    1 CUP MINIATURE MARSHMALLOWS
    1 CUP PECANS OR CHOPPED NUTS
    9 OUNCES COOL WHIP

    MIX PINEAPPLE WITH PISTACHIO PUDDING AND LET DISSOLVE. ADD MARSHMALLOWS AND NUTS, THEN COOL WHIP. LET SET OVERNIGHT IN FRIG.

    I am making this!  I never

    I am making this!  I never had this recipe!  Thanks!

  • Kristin N
    Kristin N Member Posts: 1,968 Member
    Noel said:

    I think this is called

    I think this is called Shepherd's Pie.  Sometimes when I make a meatloaf, I put the mashed potatoes on the top of the meatloaf and put it in the oven to really warm up and then I put just sliced American cheese on top of that and let it just barely melt.  You can do this if you make the meatloaf in a muffin pan too.

    How do you spell delicious? Make this!!!

    Loaded Potato and Buffalo Chicken Casserole:

    2 pounds boneless chicken breasts, cubed (1")
    8-10 medium potatoes, cut in 1/2" cubes
    1/3 cup olive oil
    1&1/2 tsp salt
    1 Tbsp. black pepper
    1 Tbsp. paprika
    2 Tbsp. garlic powder
    6 Tbsp. hot sauce

    Topping:
    2 cups fiesta blend cheese
    1 cup crumbled bacon
    1 cup diced green onion

    Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
    Serve with extra hot sauce and/or ranch dressing.

     

  • jnl
    jnl Member Posts: 3,869 Member
    Kristin N said:

    How do you spell delicious? Make this!!!

    Loaded Potato and Buffalo Chicken Casserole:

    2 pounds boneless chicken breasts, cubed (1")
    8-10 medium potatoes, cut in 1/2" cubes
    1/3 cup olive oil
    1&1/2 tsp salt
    1 Tbsp. black pepper
    1 Tbsp. paprika
    2 Tbsp. garlic powder
    6 Tbsp. hot sauce

    Topping:
    2 cups fiesta blend cheese
    1 cup crumbled bacon
    1 cup diced green onion

    Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
    Serve with extra hot sauce and/or ranch dressing.

     

    OMG I am sooooooooo making

    OMG I am sooooooooo making this Kristin.  Is the fiesta cheese like taco cheese though?
     

    I am not sure I've seen actual fiesta cheese, but, I've never looked for it either.  lol

    Thanks, Leeza

  • Kristin N
    Kristin N Member Posts: 1,968 Member
    jnl said:

    OMG I am sooooooooo making

    OMG I am sooooooooo making this Kristin.  Is the fiesta cheese like taco cheese though?
     

    I am not sure I've seen actual fiesta cheese, but, I've never looked for it either.  lol

    Thanks, Leeza

    Yes, it is pretty much like

    Yes, it is pretty much like taco cheese, so, you can use that Leeza.  You will love this!  We did!

  • RozHopkins
    RozHopkins Member Posts: 578 Member
    Took me a while but now into husband

    Husband on his first day back to work, we got the news I had BC.  He is now super fit, but I wasn't ready to go there and now am (for some unknown reason).  I wrongly thought most good food boring but if clever with spices and herbs etc things can be excellent.

     

    Soup

     

    Asparagus

     

    Lots of asparagus so shouldn't have to thicken much or not at all.

    To thicken use barley not flour but Cornstarch

    No salt - if you must use salt alternatives

    For lighter creamy soups you can use all skimmed milk/or a base adding fat free half and half, just a little.  The base I use would be partially low salt chicken or beef broth, also pure carrot juice works, not much as this kills other ingredient flavours.

    Simmer doesn't take long. Use a soup blender, these are not expensive takes a minute to blend down lovely and smooth

     

    If you like a little sweetness add a few tinned asparagus hearts

     

     

  • RozHopkins
    RozHopkins Member Posts: 578 Member
    Noel said:

    I think this is called

    I think this is called Shepherd's Pie.  Sometimes when I make a meatloaf, I put the mashed potatoes on the top of the meatloaf and put it in the oven to really warm up and then I put just sliced American cheese on top of that and let it just barely melt.  You can do this if you make the meatloaf in a muffin pan too.

    Shepard's Pie (English dish) Im English

    Use the least fat content ground beef.  Brown in hot skillet, no fat required.  Add onion, cooked carrots, mushrooms, basically any veg you like.  Add low sodium brown gravy or make from scratch from low salt beef broth thicken only with cornstarch not flour.  Cook meat mixture 15 mins or so.  Top with mash potato sprinkle cheese of choice on top and brown under grill

     

    This is the way made back home, original Shepherds Pie was made with Lamb Minced which we don't get here.  Enjoy