3/4 cup butter or margarine or 1 cup shortening
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1 cup peanut butter chips
1 cup chocolate chips
Preheat over to 350
Cream butter, sugar, brown sugar, and vanilla until light and fluffy.
Add eggs; beat well.
Combine flour and baking soda; blend into creamed mixture.
Stir in chips.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake at 350 for 10-12 minutes or until lightly browned.
Cool slightly; remove from cookie sheet.
Makes 5 dozen.
Source: Reese's Peanut Butter Chips package
Sunday, February 15, 2009
Wednesday, February 11, 2009
Crab Quesadillas
Provided by 
(an awesome resource for healthy recipes!)
These quesadillas have an irresistibly creamy filling.
They also make great appetizers.
Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.
Ingredients:
- 1 cup shredded reduced-fat Cheddar cheese
- 2 ounces reduced-fat cream cheese , softened
- 4 scallions , chopped
- 1/2 medium red bell pepper , finely chopped
- 1/3 cup chopped fresh cilantro
- 2 tablespoons chopped pickled jalapenos (optional)
- 1 teaspoon freshly grated orange zest
- 1 tablespoon orange juice
- 8 ounces pasteurized crabmeat , drained if necessary
- 4 8-inch whole-wheat tortillas
- 2 teaspoons canola oil , divided
Preparation:
- Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.
Serves 6
Tuesday, February 10, 2009
Lemony Olive Chicken
from Campbell's Kitchen
Ingredients:
Directions:
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice, pepper and olives. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.
Serves 4.
Ingredients:
| 1 tbsp. vegetable oil |
| 4 skinless, boneless chicken breasts |
| 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) |
| 1/4 cup milk |
| 1/2 tsp. lemon juice |
| 1/8 tsp. ground black pepper |
| 1/2 cup sliced pitted ripe olives |
| 4 lemon slices |
| 4 cups hot cooked rice |
Directions:
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice, pepper and olives. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.
Serves 4.
Sunday, February 1, 2009
Cherry Cheese Pie
This recipe comes from the Eagle Brand Milk label and has been one of my favorite recipes for as long as I can remember. Very convenient recipe when I want to make something that is awesome and easy . . .
9-inch graham cracker crust or baked pie shell
8 oz. cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
21 oz. can cherry pie filling, chilled
In large mixer bowl, beat cheese until fluffy.
Gradually beat in milk until smooth.
Stir in lemon juice and vanilla.
Pour into prepared crust.
Chill 3 hours or until set.
Top with pie filling before serving.
Refrigerate leftovers.
9-inch graham cracker crust or baked pie shell
8 oz. cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
21 oz. can cherry pie filling, chilled
In large mixer bowl, beat cheese until fluffy.
Gradually beat in milk until smooth.
Stir in lemon juice and vanilla.
Pour into prepared crust.
Chill 3 hours or until set.
Top with pie filling before serving.
Refrigerate leftovers.
Saturday, January 24, 2009
Easy Pina Colada Coffee Cake
1-1/2 cups Bisquick
1/2 cup Sugar
1 cup crushed pineapple, packed in fruit juice, drained, with 1/3 cup
liquid reserved
1/4 cup sour cream
2 tablespoons water
1 tsp coconut extract
1 tsp rum extract
2 TBS flaked coconut
Preheat oven to 375 degrees
Spray an 8x8 baking pan with butter-flavored cooking spray. In a
large bowl, combine the Bisquick and sugar. Add pineapple, reserved
pineapple juice, sour cream, and water. Mix gently just to combine.
Stir in coconut and rum extracts.
Evenly spread batter into prepared baking dish. Sprinkle coconut
evenly over the top.
Bake for 30 to 35 minutes or until a toothpick inserted into the
center comes out clean.
Place baking dish on a wire rack and let cool for at least 15
minutes.
Cut into 8 servings
1/2 cup Sugar
1 cup crushed pineapple, packed in fruit juice, drained, with 1/3 cup
liquid reserved
1/4 cup sour cream
2 tablespoons water
1 tsp coconut extract
1 tsp rum extract
2 TBS flaked coconut
Preheat oven to 375 degrees
Spray an 8x8 baking pan with butter-flavored cooking spray. In a
large bowl, combine the Bisquick and sugar. Add pineapple, reserved
pineapple juice, sour cream, and water. Mix gently just to combine.
Stir in coconut and rum extracts.
Evenly spread batter into prepared baking dish. Sprinkle coconut
evenly over the top.
Bake for 30 to 35 minutes or until a toothpick inserted into the
center comes out clean.
Place baking dish on a wire rack and let cool for at least 15
minutes.
Cut into 8 servings
Sunday, January 18, 2009
German Chocolate Pie
4 oz. German chocolate
1/4 cup butter
1-1/2 cups sugar
3 Tbs. cornstarch
1/8 tsp. salt
2 eggs, beaten
1-1/2 cups evaporated milk
1 unbaked 10-inch pie crust
TOPPING:
1-1/3 cups shredded coconut
1/2 cup chopped pecans
Heat oven to 375.
In microwave, melt chocolate and butter on a low setting in a medium-size microwave-safe bowl. Stir several times during melting process to prevent burning.
When chocolate is melted, stir in sugar, salt, vanilla, cornstarch and beaten eggs until well blended.
Stir in evaporated milk until smooth.
Pour into pie shell.
Mix coconut and pecans together.
Sprinkle them evenly over the chocolate mixture.
Use a knife to cut through the coconut into the chocolate mixture in several places.
Bake 45-50 minutes or until center is set.
(The pie center puffs slightly and the top begins to crack when it is done. If the crust becomes too brown, place a piece of foil over the top of the entire pie for the final 15 minutes of baking.)
A dollop of whipped cream can be added if desired.
Source: 53rd Annual Cookbook - The Parkersburg News & Sentinel, 11/2007
1/4 cup butter
1-1/2 cups sugar
3 Tbs. cornstarch
1/8 tsp. salt
2 eggs, beaten
1-1/2 cups evaporated milk
1 unbaked 10-inch pie crust
TOPPING:
1-1/3 cups shredded coconut
1/2 cup chopped pecans
Heat oven to 375.
In microwave, melt chocolate and butter on a low setting in a medium-size microwave-safe bowl. Stir several times during melting process to prevent burning.
When chocolate is melted, stir in sugar, salt, vanilla, cornstarch and beaten eggs until well blended.
Stir in evaporated milk until smooth.
Pour into pie shell.
Mix coconut and pecans together.
Sprinkle them evenly over the chocolate mixture.
Use a knife to cut through the coconut into the chocolate mixture in several places.
Bake 45-50 minutes or until center is set.
(The pie center puffs slightly and the top begins to crack when it is done. If the crust becomes too brown, place a piece of foil over the top of the entire pie for the final 15 minutes of baking.)
A dollop of whipped cream can be added if desired.
Source: 53rd Annual Cookbook - The Parkersburg News & Sentinel, 11/2007
Thursday, January 15, 2009
Pork Fajitas
2 Tbs. fresh lime or lemon juice
2 Tbs. vegetable oil
1/2 tsp. minced garlic
1/2 tsp. hot pepper sauce1/4 tsp. ground cumin
1/4 tsp. salt
1 lb. pork cutlets (6 to 8), cut in 2-inch long, 1/2-inch wide strips
8 (6-inch) flour tortillas, stacked and wrapped in foil
1 large onion, halved and cut in thin strips
1 large red bell pepper, cut in thin strips
Salsa, optional
1. Mix lime juice, 1 Tbs. oil, the garlic, hot-pepper sauce, cumin and salt in a plastic food storage bag. Add pork, close bag and turn to coat. Let stand at room temperature 20 minutes.
2. Meanwhile heat oven to 350. Place wrapped tortillas in oven and heat 8 to 10 minutes. Turn off oven (keep tortillas in oven until ready to use).
3. Heat remaining 1 Tbs. oil in a large skillet over medium heat. Add onion and pepper and cook 7 minutes or until lightly browned and crisp-tender.
4. Add pork, increase heat to high and stir-fry 3 minutes or until pork is cooked through and vegetables are tender.
5. To make fajitas, fill each tortilla and about 1/2 cup pork mixture, top with salsa and roll up.
Serves 4.
Source: 50 Best-Ever, Super-Easy Meals, Woman's Day, February 22, 1994
2 Tbs. vegetable oil
1/2 tsp. minced garlic
1/2 tsp. hot pepper sauce1/4 tsp. ground cumin
1/4 tsp. salt
1 lb. pork cutlets (6 to 8), cut in 2-inch long, 1/2-inch wide strips
8 (6-inch) flour tortillas, stacked and wrapped in foil
1 large onion, halved and cut in thin strips
1 large red bell pepper, cut in thin strips
Salsa, optional
1. Mix lime juice, 1 Tbs. oil, the garlic, hot-pepper sauce, cumin and salt in a plastic food storage bag. Add pork, close bag and turn to coat. Let stand at room temperature 20 minutes.
2. Meanwhile heat oven to 350. Place wrapped tortillas in oven and heat 8 to 10 minutes. Turn off oven (keep tortillas in oven until ready to use).
3. Heat remaining 1 Tbs. oil in a large skillet over medium heat. Add onion and pepper and cook 7 minutes or until lightly browned and crisp-tender.
4. Add pork, increase heat to high and stir-fry 3 minutes or until pork is cooked through and vegetables are tender.
5. To make fajitas, fill each tortilla and about 1/2 cup pork mixture, top with salsa and roll up.
Serves 4.
Source: 50 Best-Ever, Super-Easy Meals, Woman's Day, February 22, 1994
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