Can't Leave 'Em Alone Bars

1 (18 oz) pkg. white cake mix
2 eggs
1/3 C. vegetable oil
1 (14 oz) can sweetened condensed milk
1 C. semi-sweet chocolate chips
1/4 C. butter cubed

In bowl, combine the dry cake mix, eggs and oil. With floured hands press 2/3 of the mixture into a greased 9x13 baking pan. Set remaining cake mixture aside.
In a microwave safe bowl combine the milk, chocolate chips and butter. Microwave uncovered on high 45 seconds; stir. Microwave 45-60 seconds longer or until chips and butter are melted; stir until smooth. Pour over crust.
Drop teaspoonfuls of remaining cake mixture over top. Bake at 350 for 20-25 minutes or until lightly browned. Cool before cutting.
 

 Crockpot Hot Cocoa for a Group
1 1/2 cup Sugar
1 1/4 cup Cocoa
1 1/4 tsp Salt
3/4 cup Water hot
1 gal Milk
1 tsp Vanilla
1/4 tsp Cinnamon optional


In large saucepan, combine sugar, cocoa and salt. Add hot water slowly, mixing well. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk; heat to serving temperature, stirring occasionally. DO NOT boil. Remove from heat; add vanilla, cinnamon if desired, and whip with a whisk. Serve hot, with whipped cream or marshmallows, or pour into crockpot to keep warm. Makes 20 servings. This recipe can be doubled for easier serving to large groups.

 

THREE CHEESE SPAGHETTI BAKE

 

• 1 16 oz. pkg. Angel hair spaghetti
• 2 cups shredded mozzarella cheese, divided
• 3/4 cup Parmesan cheese, grated
• ½ cup Romano cheese, grated
• 3 eggs, beaten
• 1 Tbsp. Olive or vegetable oil
• 2 tsp. Garlic powder
• Salt & Pepper to taste
• 1 28 oz jar spaghetti sauce



Cook spaghetti according to package directions (do not overcook); drain. Add 1 cup mozzarella cheese, Parmesan Cheese, Romano Cheese, egg, oil, garlic powder, salt & Pepper.
Press into a greased 9 x 13 inch baking dish. Top with spaghetti sauce. Cover & bake at 350' for 20 minutes. Uncover......sprinkle with remaining 1 cup mozzarella cheese and bake 10 additional minutes or until heated through and cheese is melted. YIELDS: 6-8 servings.

 

 Easy Candy Suggestions

Dip graham crackers in melted chocolate.

Dip pretzels in melted pastel compound coatings or chocolate.

Dip vanilla wafers in melted butterscotch compound coatings or chocolate.

Dip Ritz (or similar crackers) in melted butterscotch compound coating or chocolate which has been flavored with a few drops of peppermint oil.

Sandwich soda crackers together with peanut butter, then dip in melted chocolate.

Insert a small sucker stick in the filling of "double stuff" cookies, then dip in melted chocolate and decorate with small candies to make eyes and mouth or add a icing decoration.

Crush graham crackers and add to melted chocolate. Fill paper candy cups, drop in clusters or mold in candy bar molds.

Put thin slices of purchased caramel or your own homemade caramel between graham crackers and coat with melted chocolate.

Fasten sugar wafers together with chocolate or buttercream frosting. Dip in white, pastel or chocolate flavored compound coating for quick petits fours.

Stir natural cereal into a favorite coating to make quick and delicious crunchy candy.

Melt peanut butter compound coating and add crisp rice cereal. Spread out on waxed paper and break into pieces when set.

Mix Heath Toffee or Pecan Crunch in milk chocolate, Heath Lemon Crunch in yellow compound coating. Heath Cinnamon Crunch in pink compound coating.

Purchase block caramel and cut into small squares. Dip in melted milk chocolate.

Mix roasted, salted peanuts in melted milk chocolate flavored compound coating and drop in clusters on waxed paper.

Mix raisins and/or peanuts in chocolate flavored compound coating and drop in clusters on waxed paper.

Melt 1 pound pink compound coating. Add 1 cup Heath Cinnamon Crunch and 1 1/2 cups crisp rice cereal. Spread out on waxed paper. Drizzle with semisweet chocolate.

 

 Santa's Punch -(non-alcoholic)

1 quart pineapple juice
1 pkg. (2 qt.) lime Kool-aid
1 qt. lime sherbet
2 qts. ginger ale

Mix Kool-aid in punch bowl. Add pineapple juice.
Just before serving, add sherbet by spoonfuls. Add gingerale.
For red punch, use raspberry Kool-aid and sherbet.

 

 Chocolate Oatmeal Bars

 

Serves 18
1/2 cup light margarine
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1 cup semisweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 375 degrees. Spray an 11"x 8.5" baking pan with
non-stick cooking spray.
In a large mixing bowl, with an electric mixer, cream together margarine
and brown sugar. Beat in egg and vanilla extract. Stir in the flour and
oats; mix well. Pour into prepared pan. Bake for 15 to 20 mins or until
lightly browned. Remove from oven and sprinkle with chocolate chips.
Cool on a wire rack for 3 to 5 mins.When chips have melted, spread
evenly over bars. Top with chopped nuts.

 

 Bacon Wrapped Wienies

40 wienies
1 pound bacon
1 box light brown sugar
toothpicks

Cut 40 wienies into thirds. Cut bacon strips into small slices and wrap
around individual wienies. Secure with toothpicks. Mix box of brown
sugar with enough water to make a saucy consistency. Pour over wienies
and bake at 350 degrees for 1-1/2 hours

 

 Broccoli Cheese Soup
1/2 C. margarine
1 onion diced
1 celery stalk diced
1/2 C. carrots diced
20 oz. broccoli fine cut
1/2 t. dry mustard
1/2 t. pepper
2 1/2 T. flour
1 can chicken broth
2 lb. Velveeta
3/4 t. Tabasco sauce
1 T. Worcestershire sauce
16 oz. whipping cream
1 gallon water
1 pkg. shredded Cheddar
Cook margarine and flour in pan over medium heat, stirring constantly with a wire whip for 2 minutes then remove from heat and set aside. Combine water, chicken broth, onion, celery and carrot in another pot and bring to a boil. While heating, cut the Velveeta into 1" chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring constantly. Reduce heat and stir in cheeses until completely melted. Stir in the Tobasco sauce, Worcestershire sauce, cream and chopped broccoli. Return to a simmer then remove from heat.

Ham and Cheese Ziti
2 1/2 C. uncooked ziti pasta
1/4 C. butter
1 garlic clove finely chopped
1/4 C. flour
1/2 t. salt
2 C. milk
1/2 t. Dijon mustard
2 C. shredded Colby cheese
4 oz. sliced cooked deli ham
1/3 C. Parmesan cheese
Heat oven to 350. Cook pasta according to package directions. Drain. While pasta is cooking, melt butter in 3 qt. saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook stirring occasionally, until cheese is melted.
Stir pasta and ham into cheese sauce. Pour into ungreased 2 qt. casserole. Sprinkle with Parmesan cheese. Bake uncovered 20-25 minutes or until bubbly.

Bacon Cheese Potatoes
4 large baking potatoes peeled & sliced
1 onion chopped
1/2 C. celery
1/2 C. green pepper
6 slices bacon cooked & crumbled
2/3 C. butter or margarine
1 C. shredded Cheddar cheese
Place potato slices on large piece of aluminum foil. Cover with onion, celery & green pepper. Season with salt, pepper & butter. Sprinkle with bacon & cover with cheese. Seal tightly. Bake at 350 for 1 hour.

Swiss Dip Sandwiches
1 loaf French or Italian bread sliced in half horizontally
1/4 C. butter
1 lb. thinly sliced roast beef
8 oz. thinly sliced Swiss cheese
1 envelope onion soup mix
2 C. beef stock
8 oz. provolone
Heat oven to 375. Spread butter evenly on top halves of bread. On bottom half layer roast beef and top with cheese. Top with buttered bread halves. Wrap each loaf securely in aluminum foil. Bake 25 minutes or until cheese is melted then slice each loaf into quarters.
Meanwhile, combine soup mix and water in a medium saucepan. Bring to a boil and simmer
10 minutes. Serve with sandwiches.

Crockpot Almost Lasagna
1 box rotini or ziti noodles
2 (28 oz) jars pasta sauce
1 egg
1/2 lb. ground beef
1/2 lb. sausage
2 T. olive oil
1 C. Parmesan cheese
1/2 C. Italian breadcrumbs
1 bag Mozzarella cheese
16-20 oz. ricotta cheese
2 eggs
1 C. parmesan cheese
1 1/2 t. parsley flakes
dash salt & pepper
Grease crock pot or spray with non cook spray. Cook rotini according to package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta sauce to mixture, toss well. Stir together Parmesan cheese, breadcrumbs, egg, 1/2 bag Mozzarella cheese and browned meat. Can sprinkle lightly with garlic powder. Beat together ricotta, 2 eggs, parmesan, parsley, salt & pepper. Pour half of pasta/sauce/meat mixture into crock pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover and cook on low 4-6 hours.
 

 

Chocolate Peanut Butter Fudge

 

Serves 36
 

16 oz. semisweet chocolate, broken into pieces 14 oz. fat-free sweetened
condensed milk
2 tsp. vanilla extract
1/2 cup reduced fat peanut butter

Coat an 8- x 8-inch pan with cooking spray. In a microwave-safe bowl,
combine chocolate pieces and condensed milk. Microwave on HIGH until
chocolate is melted, stirring every 30 secs. Be careful not to overcook
and scorch chocolate.Add vanilla and stir until smooth. Spread into pan.
Drop peanut butter by tsp. on top of fudge. Swirl with a knife to create
marbled design on top. Refrigerate until firm, about 2 hrs. Cut into 36
squares and serve.

 

 Olive Oil Garlic Pasta

Ingredients

1/2 box Pasta
4 cloves Garlic
Basil (fresh or dried)
2 tbsp Olive oil
1/2 cup Parmesan cheese

Preparation

Begin the pasta to boiling. Start mashing garlic. Halfway through boil
time, heat olive oil in pan and add half garlic and half basil. Low
heat. Drain pasta and add to oil. Add rest of garlic and basil to taste.
Coat pasta. Add Parmesan and turn off heat. Keep stirring or serve.

Cook's Notes

Can also add any vegetables wanted e.g. plum tomatoes, broccoli, green
beans, peppers, etc.

 

 Best Ever Dip

1 8-oz pkg. lite cream cheese or Neufchatel
1/2 C. reduced fat sour cream
1/2 C. lite mayonnaise or Miracle Whip
1/2 C. finely sliced green onions
1/2 C. diced pepperoncini
1/4 C. chili sauce
1 C. bottled salsa, mild, medium or hot to taste
3/4 C. finely diced red bell pepper
1 C. sharp cheddar cheese, shredded
1 C. fat free shredded cheddar
2 C. finely shredded lettuce
1 cucumber, halved and thinly sliced
1 small jar of artichoke hearts in oil, drained
few black olives, sliced (optional)

Leave cream cheese out until softened. Whisk or blend in the sour
cream and mayonnaise until well mixed. Gently fold in the green
onions and pepperoncini. Spread in an attractive serving dish.

Combine the salsa and chili sauce, and spread over the cream cheese
mixture. Combine bell pepper, shredded lettuce and cheddar cheeses and
spread over salsa mixture, pressing slightly into the salsa.

Slice artichoke hearts in half. Decorate dip around the edges with
cucumber slices, artichoke and sliced black olives. Place in
refrigerator to mature for a couple of hours.

Serve with tortilla chips, nachos, or small crackers, and an
assortment of veggie sticks and pieces.
 

 Angel Biscuits

5 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
3/4 cup crisco shortening
2 1/2 teaspoons yeast
2 cups buttermilk

Dissolve yeast in warm water (about 1/2 cup) - sift dry ingredients
into large mixing bowl, cut in shortening with a pastry blender -
stir in buttermilk, work into a dough. Spray Ziploc bag with Pam or
other veggie spray - dump dough into bag, zip up and keep in fridge
(it will rise in the bag). The dough lasts about a week in the
fridge - you pinch off what you need, roll or shape into 1/2-inch
thick bisucits and bake at 400° for 12 minutes or until golden brown.

Note: I've kept the dough longer than a week in the fridge and found
it to be as good the last day as it was the first.
 

 Pico de Gallo

Homemade Pico de Gallo is so quick and easy to make that there is no
excuse for buying the prepackaged store-bought variety! It will keep
well in the refrigerator for several days and is great for jazzing up
eggs, Frito pies, tacos or just gobble it up with tortilla chips.

1 lb. tomatoes, chopped
1/2 small yellow onion, chopped
6 tablespoons (packed) fresh cilantro, chopped
3 tablespoons fresh lime juice
1 teaspoon fresh lime zest
2 large cloves garlic, minced
1 jalapeño, seeded and minced

Toss all ingredients in a medium bowl until well blended. Refrigerate
until ready for use.

The best gadget for producing citrus peel is a zester!

A reamer is the best way to extract citrus juice.
 

 SANTA CUPCAKES

Frost cupcake with white icing. Use round candies for eyes and nose.
On top edge of cup cake, sprinkle red sugar in shape of hat. (Or cut Santa hat shape from red fruit leather and lay on cupcake). With mini-marshmallows cut in half, make fur trim on hat by pressing marshmallows at the bottom of the hat along Santa's forehead. Snip a mini-marshmallow in half for pompom at pointed end of hat.

Pipe on a red smile with frosting. Slice one mini- marshmallow in half lengthwise and shape into moustache. Snip other marshmallows in half crosswise and use to create fluffy beard.

 

 REINDEER CUPCAKES

Create Santa's reindeer by piping a dollop of chocolate frosting for the muzzle and add candy canes.

Frost cupcake with chocolate icing. Fill a zip-close plastic bag with chocolate frosting and snip off a tiny corner to create a pastry bag. Pipe little pointy ears on top of the cupcake. Pipe a dollop of chocolate frosting to create a muzzle. Add blue candies for eyes. Place a red hot on the muzzle to create a red nose. Push in miniature candy canes (curve side out for antlers.)

 

 ELF CUPCAKES

And don't forget Santa's elves. Form their cute little ears from pink chewy squares. Frost cupcake with white icing. Create a stocking cap with fruit leather. Add blue or green eyes with round candies. Pipe on eyelashes with chocolate frosting.

Add red hot for nose. Pipe on red smile. Create pointy ears by pinching pink chewy-candy squares into desired shape. Add rosy cheeks with round sprinkles of red sugar or starlight mints.

 

 Salsa Beef Skillet

Yield: 4 servings

Ingredients:
2 lbs. beef chuck roast, cut into 1 inch cubes
2 tablespoons vegetable oil
1 jar (16 oz.) chunky salsa
1 can (8 oz.) tomato sauce
1 teaspoon garlic, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
2 tablespoons fresh parsley, minced
2 tablespoons lime juice
hot cooked rice

Directions:
In a large skillet, brown beef in oil; drain. Add salsa, tomato sauce,
garlic, brown sugar and soy sauce; bring to a boil. Reduce heat; cover
and simmer for 2 hours or until beef is tender. Stir in parsley and
lime juice; heat through. Serve over hot rice.

 

 

 

Chicken Fried Rice

2 sprays cooking spray
4 large egg white(s)
1/2 cup scallion(s), chopped, green and white parts
2 medium garlic clove(s), minced
12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch
cubes
1/2 cup carrot(s), diced
2 cup cooked brown rice, regular or instant, kept hot
1/2 cup frozen green peas, thawed
3 Tbsp low-sodium soy sauce

Instructions
Coat a large nonstick skillet with cooking spray and set pan over
medium-high heat. Add egg whites and cook, until scrambled, stirring
frequently, about 3 to 5 minutes. Remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over
medium-high heat. Add scallions and garlic; sauté 2 minutes. Add
chicken and carrots; sauté until chicken is golden brown and cooked
through, about 5 minutes.

Stir in reserved cooked egg whites, cooked brown rice, peas and soy
sauce; cook until heated through, stirring once or twice, about 1
minute. Yields about 1 cup per serving.

 

 Bean Sausage

from our County Cooperative Extension office.

2 cups cooked dry beans (1 cup dry)
1 1/2 cups bread crumbs
2 eggs
1/2 cups milk
1 tsp. salt
1 tsp. pepper
1 1/2 tsp powdered sage
a little flour
2 Tablespoons of fat

Mash the 2 cups of beans, stir in the breadcrumbs. Mix eggs and milk
into a separate bowl, beat. Add to the bean mixture. Add the salt,
pepper and sage and mix well. Make bean mixture in patties, dredge
with a little flour to help them brown nicely.

Fry them in a skillet in the 2 T of fat. Brown both sides over medium
heat.

 

 Chocolate Raspberry Delight Quick Bread

1 cup semisweet chocolate chips
1/4 cup butter
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped walnuts or pecans
2 eggs, lightly beaten
3/4 cup milk
1/2 cup seedless raspberry jam
1 teaspoon vanilla

Preheat oven to 350 degrees F
Grease one 9x5 inch loaf pan. Melt chocolate chips and butter in a
small saucepan; set aside. In a large bowl combine flour, sugar,
baking soda, baking powder and salt. Add nuts; stir well. In a medium
bowl combine eggs, milk, raspberry jam, and vanilla. Beat by hand
until blended.

Add melted chocolate mixture and milk mixture to the flour mixture;
stir just until moistened. Pour into prepared pan. Bake for 50 to 60
minutes, or until a toothpick inserted in the center of the loaf comes
out clean. Place the pan on a wire rack for 10 minutes, then remove
the loaf to cool completely.

PEG'S NOTE: I didn't have any raspberry jam, so I used strawberry...YUM!
 

 Rice with Chicken, Spanish Style--Diabetic


This is a good way to get vegetables into the meal plan. Serve with a
mixed green salad and some whole wheat bread.

Ingredients - serves 8:

* 2 tablespoons olive oil
* 2 medium onions, chopped
* 4 garlic cloves, minced
* 2 stalks celery, diced
* 2 medium red/green peppers, cut into strips
* 1 cup chopped mushrooms
* 2 cups uncooked rice
* 1 3-lb chicken, cut into 8 pieces, skin removed
* 1 teaspoon salt (optional)
* 3 1/2 cups chicken broth, fat removed
* 4 cups water Saffron or Sazón, for color
* 3 medium tomatoes, chopped
* 1 cup frozen peas
* 1 cup frozen corn
* 1 cup frozen green beans
* Olives or capers for garnish, if desired

Procedure:

* Heat the oil over medium heat in a nonstick pot. Add the onion,
garlic, celery, green pepper, and mushrooms. Cook over medium heat,
stirring often, for about 3 minutes or until tender.
* Add the rice and sauté for 2-3 minutes, stirring constantly until it
begins to brown.
* Add the chicken, salt, chicken broth, water, saffron (Sazón), and
tomatoes. Bring the water to a boil, then reduce heat to medium-low
and let simmer.
* Cover the pot and let the casserole simmer until the water is
absorbed and rice is tender, about 20 minutes.
* Stir in the peas, corn, and beans, and cook for 8-10 minutes. When
everything is hot the casserole is ready to serve. Garnish with olives
or capers, if desired.

 

 VELVEETA Southwest Mac 'n Cheese

1 lb. lean ground beef
2 cans (10 oz. each) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 cup water
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut
into 1/2-inch cubes

BROWN meat in large skillet; drain.
STIR in tomatoes and water. Bring to boil. Stir in macaroni. Reduce
heat to medium-low; cover. Simmer 8 to 10 min. or until macaroni is
tender, stirring occasionally.
ADD VELVEETA; cook until completely melted, stirring frequently.

 

 

Special Southwestern Style Potatoes

1. Cook 1 package (1LB) of Birds Eye Baby Potato & Vegetable Blend
according to package directions.
2. Toss 1 cup of grated cheddar cheese and 1 tsp. of red pepper
flakes over the vegetables.
3. Pour vegetable mixture onto a cookie sheet.
4. Place under broiler for 2 minutes until cheese is melted.

Serving Suggestions

Serve with grilled marinated flank steak or barbecued chicken.