Snickerdoodle Cookies

Probably one of my favorite cookies. I got this recipe from my sister and it is one I will never change!

Ingredients:

• 1 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 3 cups sifted flour
• 2 teaspoons cream of tarter
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 350 degrees.
2. Mix shortening, sugar, and eggs in a mixing bowl till combined.
3. In a separate bowl, sift together the remaining ingredients.
4. Combine the shortening mixture with the flour mixture.
5. Chill covered for 1  hour.
6. Roll into small 1" balls and then roll each ball in 2 teaspoons cinnamon and 2 tablespoons sugar. 
7.  bake for 10 minutes on ungreased cookie sheet.

Roasted Drumsticks and Vegetables

This one dish wonder will simple and delicious. Perfect for a fall dinner.

Ingredients:

• 10 Chicken drumsicks
• 1 1/2lbs potatoes, scrubbed and quartered
• 1 lb carrots, cut into 2 in pieces. (we use baby carrots)
• 2 lb butternut squash. seeded, pea;ed and cut into 1 inch cubes
• 2 medium onions, each cut into 8 wedges 
• 5 garlic cloves, halved 
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• salt and pepper to taste

Directions:

1. Heat oven to 425 degrees.
2. Put all ingredients in a large baking dish. with vegetables arranged in a single layer on the bottom. 
3. Drizzle olive oil over vegetables and sprinkle with seasoning.
4. Roast for 45- 60 minutes, stirring vegetables once, until chicken is cooked through and vegetables at tender.

Nutritional Information:

2 drumsticks and 1/2 cup veggies per serving = 8 Weight Watcher Points

Recipe from www.weightwatchers.com

Old Fashioned Chicken Pot Pie

This is comfort food at its best. Filling, flavorful, and healthy! Great in the fall and winter.Also, if your in a rush and don't have time to bake or boil chicken, stop by the grocery store on the way home and pick up a rotisserie chicken and then simply pull the meat off the bone and discard the skin and fat. Great short cut tip!

Ingredients:

• 1 tsp butter     
• 1 small onion, chopped     
• 2 cups mushroom, sliced   
• 1/4 tsp paprika   
• 1/4 tsp dried thyme, crushed   
•  1/2 tsp table salt, or more to taste   
• 1/4 tsp black pepper   
•  2 cups frozen mixed vegetables   
•  1 cups canned chicken broth     
•  3 cup (chopped or shredded) chicken breast without skin (we used a store bot rotisserie chicken to save time)
• 2 Tbsp all-purpose flour   
• 1/2 cup fat-free evaporated milk, divided   
•  4 rolls reduced-fat crescent roll dough, unrolled

Directions:

1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
2. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
3. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
4. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve. 

Nutritional Information:

Each serving is 6 Weight Watcher Points+
Recipe from www.weightwatcher.com 

Peach Crumb Bake

This is great in mid summer when peaches are in season, but you could also try frozen peaches if desired. Topped with some light or fat free whipped cream this is a delicious low cal treat!

Ingredients:

• 2 cups sliced fresh peaches
• 1/3 cup graham cracker crumbs
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg. I use freshly grated nutmeg. 
• 2 tsp reduced calorie margarine, melted. I used butter.

Directions:

1. Arrange sliced peaches in bottom of an 8" square baking dish coated with cooking spray. 
2. Combine graham cracker crumbs, cinnamon, and nutmeg in a small bowl, stirring well. Add margarine and stir until blended.
3. Sprinkle graham cracker mixture over peaches and bake at 350 degrees for 30 minutes. 

Nutritional Information: 

Yields 4 servings

Per Serving: 2g Fat, 2 grams Fiber, 75 Calories. 1 Weight Watcher Point. ( Not Points+)
Recipe from www.weightwatchers.com

Fettuccine Carbonara

 

 

Ingredients:

• 1/2 lb. fettuccine, uncooked
• 1 cup frozen peas
• 1/4 cup 1/3 Less Fat than Cream Cheese
• 1/4 cup Light Classic Caesar Dressing
• 1 Tbsp. flour
• 1 cup fat-free milk
• 1 pkg. (6 oz.) Smoked Ham, cut into short strips
• 1/4 cup chopped fresh parsley
• 3 Tbsp. Grated Parmesan Cheese 

Directions:

1. Cook pasta in large saucepan as directed on package, adding peas to the boiling water for the lst 3 min.
2. Meanwhile, beat cream cheese, dressing and flour in medium saucepan with whisk until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
3. Drain pasta mixture; return to pan. Add sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.

Nutritional Information: 

Four 1 ¼ cup servings

per serving: Calories  390 , Total fat  9 g , Saturated fat  4 g, Cholesterol 40 mg, Sodium 950 mg, Carbohydrate 55 g, Dietary fiber 4 g, Protein 23 g 

Recipe from www.kraftrecipes.com

My Absence.....

Well, as I am sure you all have noticed, I have had a bit of an absence from blogging. The good news is I am back, the bad news is my entries will be more spares as I have to devote a lot more of my free time elsewhere. The reason for my absence you ask? Its good news! My husband and I are expecting our first child in February!!! As exciting as that is all on its own, with it comes all kinds of new and sometimes unpleasant experiences. We found out in early June that we were expecting and that is about the time that the infamous first trimester symptoms were kicking into high gear. For the first time in my life the idea of even stepping foot into the kitchen could send me running for the bathroom in sickness. So needless to say I haven't been doing much cooking and what I did prepare is quick, simple and did not require the oven. Luckily I am feeling much better and starting to venture back into the kitchen.
So that’s the explanation, short and simple. Look for more recipe postings to come about once a week or so.

Blueberry Muffins

These make for a great weekend morning breakfast when blueberries are in season. Simply delish.

Ingredients:

• 2 cups flour
• 2/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 teaspoon ground cinnamon 
• 1 cup milk 
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1 cup blueberries (I use 1 1/2 cups)

Directions:

1. Preheat oven to 400 degrees. Place cupcake liners in cupcake pan. Fill unused cups with water. 
2. In a bowl, stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. In another bowl, whisk together milk, eggs, and melted butter until smooth.
3. Add the flour mixture to the egg mixture until evenly incorporated. Stir in blueberries.
4. Spoon the batter into the prepared muffin pans, filling each cup about three fourths full. 
5. Bake until toothpick inserted to the center comes out clean, about 15-20 minutes. 
6. Makes approx 16 muffins

Coconut Whoopie Pies

My husband had a pot luck at work a couple weeks ago and he signed up to make a dessert. Knowing that I love to bake and that he loves coconut I though these would be a no brainier. Needless to say they we a hit at the pot luck!

Ingredients:

For the Whoopies:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, softened
• 3 tablespoons vegetable shortening
• 3/4 cup sugar
• 1 large egg
• White of 1 large egg
• 3/4 cup lite coconut milk
• 1 teaspoon vanilla extract
• About 1/4 cup sweetened flaked coconut

For the Coconut Fluff Filling:

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup marshmallow crème
• 1 cup sifted confectioners’ sugar
• 1/2 cup sweetened flaked coconut
• 2 tablespoons lite coconut milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coconut extract 

Directions: 

For the Whoopies: 

1. Position oven rack in center of oven.  Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
2. Sift together the flour, baking powder, and salt onto a sheet of waxed paper. 
3. In a large mixing bowl, beat butter, shortening, and sugar until fluffy at medium speed of an electric mixer.  Add egg and egg white, and beat until incorporated.  Add half of flour mixture and half of coconut milk to creamed mixture; beat at medium speed just until blended.  Add remaining half of flour and coconut milk and vanilla; beat until blended.
4. Using a 1/4-cup ice cream scoop, drop batter into 12 mounds onto the prepared baking sheets, spacing them 2 inches apart.  Or drop batter into 24 mounds by well-rounded tablespoons onto the prepared baking sheets. Sprinkle half of the mounds with coconut. Bake, one baking sheet at a time, until cakes begin to crack and are firm to the touch, 12 minutes for large cakes and 10 minutes for small cakes.  Remove from oven and slide the parchment paper, with the cakes, onto a wire rack to cool completely.  Use a thin metal spatula to lift the cookies off the parchment paper.
5. Spread flat side of the plain cakes generously with Coconut Fluff Filling.  Top with remaining coconut-topped cakes, pressing down lightly to seal them together.  

 For the Coconut Fluff Filling:

1. Beat butter and marshmallow crème in a large mixing bowl at medium-high speed of an electric mixer until fluffy, scraping sides of bowl as necessary.  Beat in confectioners’ sugar, coconut, coconut milk, and extracts until smooth.  Makes about 1 3/4 cups.  

Recipe from www.pauladeen.com 

Shrimp with Coconut Curry Sauce

Lately I can't seem to get enough Thai food. This was a healthy take I found that filled the craving.  It was great over brown rice. Hope  you enjoy!

Ingredients:

• 60- 80 raw shrimp, peeled and deveined
• 2 tablespoons fresh lime juice
• 2 teaspoons Thai red curry paste, or to taste
• 2 bell peppers, assorted colors, thinly sliced 
• 1/2 cup light coconut milk 

Directions:

1. Spray 8x 12 inch glass baking dish with nonstick spray. Whisk together lime juice and curry paste in small bowl; pour over shrimp to coat. Refrigerate 10- 20 minutes.
2. Preheat oven to 350 degrees. Scatter bell peppers over fillets and add coconut milk. Cover dish tightly with foil and bake about 20 minutes until shrimp are pink and cooked through.

Nutritional Information:

Serves 4. Per Serving 4 weight watcher points+
166 cals, 3g fat, 6g carbs 2g fiber, 27g prot
Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011

Tomato Capri

Growing up we always had freshly sliced tomatoes from the garden on the dinner table during the summer. Today I still make this as a fresh summer side dish that is simple and oh so delicious. Next time you are at the farmers market pick up some ripe tomatoes and try this recipe. Also great with heirloom tomatoes.
Ingredients:

• 3 large ripe tomatoes
• 1 large clove garlic, coarsely chopped
• A handful of fresh basil to taste, cut into thin ribbons
• Fresh mozzarella cheese 
• Olive Oil to taste
• Balsamic vinegar to taste
• Salt and pepper to taste

Directions:

1. Slice tomatoes and mozzarella into 1/4 thick slices and  place on platter
2. Stack basil leaves on top of each other and roll lengthwise. Slice the basil into "ribbons". Repeat as necessary.Sprinkle onto tomatoes.
3. Coarsely chop fresh garlic, sprinkle onto tomatoes.
4. Drizzle olive oil and balsamic vinegar on tomatoes as desired.
5. Sprinkle with salt and pepper and chill till ready to eat.

Fresh from the garden....

Pulled these guys up from my garden this morning. Looks like we will be having homegrown new potatoes with fresh green beans with dinner tonight. The summer harvest has begun!  Recipe for New Potatoes and Green Beans

Full Bloom

My love of flowers comes directly from my Grandmother Dukes.  She taught me everything I know about flowers and how to care for them. I can remember as a child looking though all her flower magazines and helping her choose what to get. I still do this today every summer and winter when I plan what I will plant for the coming planting season.  

My personal favorite flower is the poppy, but they don't grow well in the Texas heat and nor do they make good cut flowers for bouquets. Some of my other favorites are lilies of all types and wild flowers.  

The tulips I planted this year reminded me of my very first flower bed that my dad made for me when I was in the 8th grade. It was full of tulips. The iris remind me of my childhood home. We had tons of wild iris growing all over our acreage.  Every spring the  land would be covered with iris blooms of all colors, but mainly the purple ones. This is why I have a majority of purple iris.

Flowers always put a smile on my face, especially when I get to pick a bunch for a gorgeous bouquet. Hope they give you a little cheer too!