Mock PB Ice Cream

1tbsp peanut butter

1 tub Low Fat Cool Whip

12 cup cake sleeves



Mix together well. You can stir the peanut butter directly into the Cool Whip tub. Spoon into cup cake sleeves and place in freezer. Wait approximately 45 minutes for the mixture to firm. These will keep in the freezer

Low Cal Veggie Soup

1 can diced tomatoes
1 can corn
1 can green beans
1 can kidney beans
6 carrots cut into 1/4" 'disks'
1 small diced onion
1 can tomato paste
4-6 beef bullion cubes
2tbsp basil
1tbsp thyme

Drain and rinse all canned veggies. Combine all ingredients into a large stove top pot. Add water until it stands approximately 3" above veggies. Cook on medium to simmer for 45-60 minutes. You may need to add water throughout depending on how much cooks out and how much liquid you prefer in the soup. I'm not good at exact measurements; I cook like a southern granny who measures things with an old coffee cup and a whim.
The bullion and tomato paste give a similar flavor to fatty beef stock that grandma uses to make veggie soup really good.
*Sometimes I use black beans rather than kidney beans.*

Taco Dip

Ingredients:
1 can refried beans
8oz. cream cheese
8oz. sour cream
1 pk taco seasoning
2c Mexican shredded cheese
1 diced bell pepper (any color)
1-2c shredded lettuce
1-2 diced tomatoes

Spread refried beans on bottom of 9x13 baking dish. Heating is not necessary, but will make spreading a bit easier. Mix cream cheese, sour cream and taco seasoning and spread over refried beans. If beans were heated, wait until cool to spread mixture. Sprinkle bell pepper over mixture. Layer lettuce over bell pepper. Sprinkle diced tomatoes over lettuce. Eat with tortilla chips!!
*You can add or delete items. Sometimes I omit the beans.*

beef and noodles - crockpot favorite

Although we are about to burn ourselves out on "crockpot classics", beef and noodles is a favorite with Brandon and Drake and since I don't have much time, the crockpot is the answer.

Recipe:

1.5 - 2 lb. roast (pot roast)
1 lb. egg noodles (extra wide)
1 can beef broth (optional)
1 1/2 cups water
salt & pepper
Garlic power or crushed garlic ( I use about a tablespoon and that leaves a "hint" of garlic)


Place roast in crockpot with water. Season meat with salt, pepper, and garlic. Place crockpot on low for 6-8 hours. Remove roast and fat from crockpot. Place dry noodles in crockpot with remaining broth (if necessary, add once can of beef broth). Cover crockpot and turn on hi. Allow noodles to cook alone for 20 minutes. Shred beef or cut, depending on preference, and add to noodles after 20 minutes. Stir noodles and beef together and cook covered for about 20 mintues.

For faster cooking method. Boil a mixture of beef broth and water and add noodles. Allow to fully cook and then add meat. This will take off about 10-20 minutes of cooking time, but may reduce the flavor of the final dish.

Have you made this dish? Do you have suggestions or comments to add?

Crunchy Onion Chicken

Quick and easy: use French's Cheddar Fried Onions (or plain fried onions -- my son, Simon, is allergic to milk products, so I use plain for him). Put them in a plastic bag and crush them (I tend to use slightly more than called for by the recipe). Take boneless, skinless chicken breast, dip in beaten egg, and coat with fried onions. Spray a baking pan (I prefer glass or stoneware, but metal would work as well) with non-stick cooking spray and add coated chicken. I bake it for 30 minutes at 425 degrees, which differs from the original recipe. I also put aluminum foil over the chicken once it has browned to my liking to keep it from burning. Add sides and rolls, and you're done! We like au gratin potatoes, broccoli, and crescent rolls.

Here's the "official" recipe:

1 1/3 cups French's Original or Cheddar Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

Preheat oven to 400 degrees F.

Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.

Bake at 400 degrees F for 20 minutes or until no longer pink in center.

Servings: 4
Source: French's

What I found today while browsing....

http://green3recipes.blogspot.com/2007/02/twinkie-cake.html - uh, yes, that is correct, Twinkie Cake...

Your recipe

Do you have a favorite recipe? Do you need a new favorite recipe? Well...share one and take one and let us know how you did it, didn't do it, or would make it better.

Don't be shy about posting links to recipes online either....