Thursday, December 31, 2009

Oatmeal, Chocolate Chip, and Pecan Cookies

For years and years (x8) I've been asking for a Kitchen Aid mixer for Christmas and this was the golden year.  I've been thinking of anything and everything I can make with it.  I just love it!!!!  So yesterday my neighbor's kids came over for the day and while they played school I played cafeteria lady and made cookies.  Since I started back on Weight Watchers on Monday I looked in my Cooking Light cookbook to find something that sounded decent and something that I actually had the ingredients for.  These cookies are soooooo good and are actually only 2 Weight Watcher points per cookie.

1 1/4 cups all purpose four
1 cup regular oats (I'm not sure what "regular" is.  I used the quick cooking kind and it was fine.)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 tsps vanilla extract
1 large egg
1/4 cup chopped pecans, toasted (I didn't toast mine and they were fine.)
1/4 cup semisweet chocolate minichips (I used milk chocolate reg chips.)
  1. Preheat oven to 350.
  2. Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and next 4 ingredients, stirring with a whisk; set aside.
  3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add vanilla and egg; beat until blended.  Gradually add flour mixture, beating at low speed just until combined.  Stir in pecans and minichips.  Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper.  Bake at 350 for 12 minutes or until edges of cookies are lightly browned.  Cool on pans 2 minutes.  Remove cookies from pans; cool on wire racks.
  4. Yield 3 dozen.
Serving size 1 cookie: calories 81; fat 3 grams; fiber 0.5 g

Pimiento Cheese

Here's another wonderful recipe out of my Paula Deen cookbook.  I'm sorry but you just can't go wrong with her recipes.  She's amazing!!!! 

I was going to make this for tailgating this past Sunday but I ended up staying home with a sick 4 year old.  Yes, I missed that WONDERFUL Pats game but my blondey needed her mommy.  So, when Jon got home from the game that evening I made it to snack on since I was bad and didn't cook supper.  I literally couldn't get out of the bowl.  Again....Blair L, lots of cheese!!!! 

I added a little more mayo than what it called for b/c I wanted it a little more creamier.  I couldn't find the extra-sharp cheddar in the preshredded bags so I shredded a block myself.  Its possible that I shredded too much and the proportions were off a little.  Just use your best judgement.

One 8 oz package shredded sharp Cheddar cheese
One 8 oz package shredded extra-sharp Cheddar cheese
One 4-oz jar pimientos, with juice
1/4 cup mayo
Salt and pepper

Mix the shredded cheeses together with the pimientos, with juice.  Stir in the mayo.  With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended.  Add salt and pepper to taste and stir again.  Keep covered in the refrigerator until ready to use.  It is easier to spread if left out  on the counter for about 30 minutes before serving.  Serve with Wheat Thins or as a sandwich filling.

Makes 3 1/2 cups.

Quick and Easy Rellenos

We had this with sausage casserole and bisquits and gravy for Christmas brunch.  It was just as good as the first time I had it!  A friend of mine in TX made this one morning when we got together for breakfast and I just had to have the recipe.  Well, I'm giving her credit but techincally I think her mom made it. :-)  It has a little kick to it but not too much.  Lots and lots of Blair L you will love it!

1 lb cheddar cheese
1 lb monterrey jack cheese
3 (7 oz) cans green chili's, drained and seeded
6 eggs, beaten
1 cup milk
2 1/2 TBSP flour

  1. Preheat oven to 350. 
  2. Line bottom of either a 8x8 square pan or a 9x12 pan (I used 9x12) with the chili's.  Sprinkle all but 1/2 cup of the cheese over the chili's. 
  3. In seperate bowl mix the beaten eggs, milk, and flour then pour over the cheese.  Sprinkle the remaining cheese on the top of the casserole. 
  4. If using a 9x12 pan, bake for 50 minutes....if using a 8x8 pan bake for 60 minutes.

Thursday, December 24, 2009

Turkey Meatloaf

This meatloaf is delish and healthy!  Problem is....I don't think going back for seconds will keep it too low fat! :-)  This recipe came from the Weight Watchers website.

1 TBSP olive oil
3/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
2 medium garlic cloves, minced
1/4 cup low fat sharp cheddar cheese
1/4 cup seasoned bread crumbs
1 1/2 tsp Italian seasoning
1 tsp ketchup
1/2 tsp salt
1/2 tsp pepper
1 egg, lightly beaten
1/4 lb ground turkey
1/2 cup ketchup
1 TBSP brown sugar
1 tsp mustard
  1. Preheat oven to 350
  2. Heat oil in a large skillet.  Saute onion, bell pepper, and garlic for about 3 minutes.  Let cool.
  3. Combine onion mixture, cheese, and next 6 ingredients in a large bowl.  Toss to moisten bread crumbs.  Crumble turkey ontop of mixture and mix until all combined.
  4. Place mixture into a loaf pan and bake for 35 minutes.  Combine 1/2 cup ketchup, brown sugar, and mustard in a small bowl.  Stir well.
  5. Spoon ketchup mixture on meatloaf and bake an additional 5 minutes.  Let stand for 10 minutes before serving.
  6. Yield 5 servings.  2 slices per serving.  6 points per serving

Tuesday, December 22, 2009

Chicken Parm Pasta Casserole

This is an extremely easy recipe and very kid friendly.  Something that I'm sure will become a regular at our house for when Jon is away.  It calls for canned chicken.  Never in my life have I eaten canned chicken. wasn't too bad.  I'll probably try cut up chicken breasts next time b/c I'm sure it'll be that much better.  Thanks Amy E for the recommendation! (even though its been years since you told us about it. LOL)

8 oz pasta (I used No Yolks)
2 cups (10 oz) diced chicken breasts (I shredded it before putting it in)
2 cups tomato pasta sauce
1 1/2 cups shredded mozzeralla
6 TBSPS grated parmesan cheese
  1. Preheat oven to 400.
  2. Coat a 2 qt baking dish with cooking spray.
  3. Cook pasta according to directions.  Drain and toss with chicken and 1 1/2 cups tomato sauce.  Stir 1 cup Mozzarella and 4 tbsp parmesan cheese.  Transfer to dish.
  4. Spoon the remaining 1/2 cup tomato sauce over casserole.  Sprinkle the remaining mozzeralla and parmesan cheese.  Bake 10 minutes or until cheese is melted.

SW Slow Cooker Chicken & Potato Soup

This is a yummy and easy soup recipe!  It's actually a Weight Watcher recipe that a friend, Jenn Davis, discovered and passed along to me.  Instead of white potatoes you actually use sweet potatoes.  Very different but very good!

3/4 lb uncooked boneless chicken breast cut into 1 inch cubes
2 medium sweet potatoes, peeled and cut into 1 inch cubes
1 large onion, chopped
29 oz canned diced tomatoes, salsa style with chilies (I forgot to get the one with green chilies so I used regular diced tomatoes and a can of 7 oz green chilies.  Jen also substitutes 3 cans of Rotel for the 29 oz can.)
14 1/2 oz fat free chicken broth
1 tsp dried oregano
1/2 tsp cumin
1 1/2 cup frozen corn kernels, not thawed
  1. Mix chicken, potatoes, onion, tomatoes, broth & seasonings in a 4 quart or larger slow cooker, cover & cook on low heat setting for at least 6 hours.
  2. Stir in corn, cover and cook on high heat setting until chicken is no longer pink in center & veggies are tender....about 30 minutes.

Wednesday, December 16, 2009

Brunch Menu

The brunch was a success and the food was devine.  I had a lot of favorites and a lot of new recipes I tried and it all came out great.  I just love breakfast foods!  I can't wait to cook Christmas morning.  In my family we did the traditional turkey, ham, dressing, etc lunch but in my husband's family my mother-in-law cooked breakfast.  So I'm going to continue that tradition on in this Robinson household. :-)

I hope you enjoy these recipes.  Some came from friends, a couple came from my idol :-) Paula Deen, and some came from the Southern Living Cookbook.  So delish!!!!

These next recipes came from my Paula Deen cookbook.  My Southern girl!  I made her sausage balls, french toast casserole, and Bloody Marys.  You HAVE to try the french toast casserole.  I made one, not hers, before and it didn't taste all that great so I was a little iffy about making this one.  A friend reassured me that it is delicious so I made it.  Oh boy oh boy oh boy....DELISH!!!

Praline French Toast Casserole
8 eggs
1 1/2 cups half-n-half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10-12 slices soft bread, 1 inch thick

1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans
  1. Generously butter a 13x9 inch casserole dish. (make sure you really butter your dish.  I didn't do it enough and it stuck a little.)
  2. Mix the eggs, half-n-half, maple syrup, and sugar in a bowl.  Place the bread slices in the prepared casserole dish and cover with the egg mixture.  Cover with plastic wrap and let soak overnight in the refrigerator.
  3. Preheat the oven to 350.  Remove the casserole from the fridge.
  4. Make the topping: Melt the butter in a saucepan.  Add the sugar and maple syrup and cook for 1 to 2 minutes.  Stir in the pecans.  Pour the mixture over the bread and bake for 45-55 minutes.  Allow to sit for 10 minutes before serving. (you may want to put a pan under the casserole dish to catch anything that drips over.  My oven is a mess now b/c I didn't!
  5. Serves 8
Sausage Balls
I love sausage balls!!!  These are a staple at my Mother-in-Law's for Christmas morning.  A tip that was in another cookbook was to let the sausage and cheese sit out for about 20-30 minutes to make the mixing easier.  I forgot this time around and it's definitly more difficult if you don't.

One 1-pound package of ground sausage
3 cups Bisquick
4 cups grated sharp Cheddar Cheese
1/8 tsp pepper, or more if desired.
  1. Preheat oven to 375.  Spray a 15x10x1 baking sheet with vegetable oil cooking spray.
  2. Combine all the ingredients in a large glass bowl; mix well with your fingers.  The mixture will be very crumbly.  Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Then place the balls on the prepared baking sheet.
  3. Bake for 18 to 20 minutes, until golden brown.  To prevent sticking, move the sausage balls with a spatula halfway through cooking.  Cool, then remove from the cookie sheet.
  4. Makes 5 dozen.
Bloody Mary's
One 46 oz can V8 
1 tsp pepper
1 tsp salt
1 TBSP Worcestershire sauce
Juice of 1 lemon
1 cup vodka
1 TBSP celery seed
4 shakes Tabasco
Celery sticks, for garnish

Pour the juice into a large pitcher.  Add the pepper, salt, Worcestershire sauce, lemon juice, vodka, celery seed, and hot sauce.  Stir well.  

Sausage Casserole

 This recipe came from my Mother-in-Law.  Its another staple at Christmas time in their house.  I highly recommend it!!!!  You can leave the bell pepper and onion out but it is sooooo good with it in!!!!

2 cans cresent rolls
1 lb sausage
8 oz cream cheese at room temp
1/2 onion
1/2 bellpepper
  1. Preheat oven to 350. 
  2. In a 9x13 pan, put 1 can of crescent rolls pressed in the bottom.  You will have to work it kind of thin but it does fit.
  3. Saute the onions and bellpeppers and set aside.
  4. Brown your sausage then drain the grease.  Add the onion and bellpeppers and cream cheese.  Once cream cheese is melted, put sausage mixture on top the cresent rolls.
  5. Put the other can of crescent rolls on top the sausage mixture.
  6. Bake for approx 30 minutes.
Can't wait to make this for Christmas!!! 

You know me by now and know I love to bake.  So I had to make a couple of sweet things.  One is an Apple Spiced cake from the Southern Living cookbook and another is called "White Trash".  Both very yummy and addictive.

Chunky Apple Cake with Cream Cheese Frosting
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting (recipe below)
Chopped walnuts, toasted (optional)
  1. Stir together first 4 ingredients in a large bowl until blended.  Combine flour and next 3 ingredients; add to butter mixture, stirring until blended.  Stir in apple slices and 1 cup walnuts.  Spread into greased 13x9 inch pan. (will be thick!)
  2. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool completely in pan on wire rack.  Spread with Cream Cheese Frosting; sprinkle with toasted walnuts, if desired.  Store in refrigerator.
  3. Yield: 12-15 servings.
Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
3 TBSP butter or margarine, softened
1 1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla extract

Beat cream cheese and 3 tbsp butter at medium speed with an electric mixer until creamy.  Gradually add 1 1/2 cups powdered sugar and 1/8 tsp salt, beating until blended.  Stir in vanilla.  Yield: 1 2/3 cups.

White Trash
1 cup Cheerios
1 cup pretzels
1 cup Chex cereal
3/4 bag M&Ms
1 cup mixed nuts
Almond bark

Mix all ingredients in a big bowl.  Melt the bark and pour over dry ingredients and mix thoroughly.  Spread onto wax paper.  When bark hardens break in small pieces.

Wednesday, December 9, 2009

Cheese Buttons

Never in my life have I heard of "cheese buttons" and everyone I asked never heard of them either.  I'm throwing a brunch Saturday morning and am planning on making these.  Anything with cheese in it is always good to me so why not.  Plus, I found the recipe in the Southern Living Christmas Cookbook and anything with "Southern" in the title is good enough for me. :-)  One good thing about it is that you can prep them, freeze them, then cook them when you want to serve them.  Perfect in my eyes since the brunch is at 10:30 and we have a Christmas party the night before.  My menu is going around the idea that I won't want to wake up. LOL

So I prepped the 3 dozen the other day and froze them.  3 dozen sounds like a lot but looking at them I decided I wanted to double the batch.  I decided to throw 3 in the oven to cook so I can make sure they are good before I make more.  WOW....if you are like me and LOVE cheese you will love, love, love these!!!!  They are so simple to make and you can freeze them up to 1 month before actually cooking them.

It calls for an 8 oz package of shredded cheese.  If you use the preshredded it comes out more like a "button".  If you shred your own in the food processor it'll be more like lace cookies.  I did the buttons b/c honestly, I can't find my shredding attachment for my food processor.  If you choose to shred your own make sure you switch the disc back to the knife blade. (these are the suggestions from Southern Living.)

1 (8 oz) package shredded sharp Cheddar cheese
1 cup all-purpose flour
1/2 cup butter, softened
1/8 tsp salt
1/4 tsp ground red pepper

  • Combine all ingredients in a food processor; process until mixture forms a ball.
  • Shape dough into 1-inch balls; place 2 inches apart on parchment paper-lined baking sheets (see note).
  • Bake, in batches, at 400 degrees for 8 to 10 minutes or until edges are golden.  Let stand 2 minutes; remove to wire racks to cool.
Yield: 3 dozen

Make Ahead Note: Freeze dough balls before baking; place frozen dough in zip-top plastic freezer bags, and seal.  Store in freezer up to 1 month, if desired.  Bake frozen dough balls on parchment paper-lined baking sheets at 400 for 15-17 minutes or until edges are golden.

Wednesday, December 2, 2009

Grandmamma's Brunswick Stew

I got this recipe from my Body for God cookbook.  A delicious meal on a cold night!!!!

Grandmamma's Brunswick Stew

6-8 whole boneless, skinless chicken breasts
1 small onion, quartered
2 stalks celery, diced
1/2 tsp pepper
1 can (16oz) white shoe peg corn
1 pkg (10 oz) frozen small butterbeans
1 can (28oz) diced tomatoes
2 small potatoes, peeled and cubed
1/3 cup ketchup
2-3 tbsp white vinegar
1 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 -1 tsp Tabasco Sauce
1/4 tsp marjoram

Place chicken in a Dutch oven and add enough water to cover well.  Add onion, celery, and pepper.  Boil until chicken is tender but cooked through (about 20 minutes).  Remove chicken to cool.  If time permits, chill broth and remove any fat from the top.  Heat broth and add corn, butterbeans, tomatoes, potatoes, ketchup, and vinegar.  Cut chicken into bite size pieces (I shredded it) and add to the vegetables.  Add Worcestershire, Tabasco and marjoram.  (For thinner soup, add more water or a can of low sodium, no msg, fat free chicken broth).  Serves 6-8

There isn't a time of how long to cook so we cooked it for about 30 minutes then let it sit for a little while.  It was so good and made enough to put in the freezer!