Bubba's Buttermilk Pie

This is a favorite recipe at our house for Thanksgiving. It is sooooooo delicious, hope you enjoy it.

Blend:

7 eggs

1 tsp. salt

1 1/2 tsp. vanilla

then add:

3 1/2 cups sugar

blend well and add:

3/4 cup flour ( I am using GF)

blend and add:

1 cup Buttermilk

blend and add:

2/3 cup melted margarine cooled

Blend really well and pour into 2 uncooked pie crusts and Bake 1 hr at 325 degrees. It margarine pools at the top while baking, take out and tip slightly to drain margarine and return to oven.

Top with vanilla ice cream or cool whip and enjoy!

Zucchini Tots

I made these with dinner tonight and my boys (who HATE zucchini!) devoured them! I had doubled the batch and they were begging me to make more!! I found this recipe on one of my fave websites www.skinnytaste.com. (Note: I doubled the recipe to make 24 mini muffin-sized tots)

Zucchini Tots
Skinnytaste.com
adapted from The Two Bite Club
Servings: 3 Serving Size: 4 tots • Old Points: 2 pts • Points+: 3 pts
Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)


Ingredients:

• 1 cup zucchini, grated
• 1 large egg
• 1/4 medium onion, diced
• 1/4 cup reduced fat sharp cheddar cheese, grated
• 1/4 cup seasoned breadcrumbs
• salt and pepper to taste
• cooking spray

Directions:

Preheat oven to 400°. Spray a mini muffin tin with cooking spray.

Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.

Bake for 16-18 minutes, or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!

Cajun Cake

This is a recipe I got from my Grandma Bingham. She passed away in November, and I love when I make this recipe because it is handwritten by her. My family loves this so much that 2 of my kids have requested this cake for their birthday cakes this year alone! It is moist and delicious.

Cake:
2 cups flour( I use a GF blend)
1 1/2 cups sugar
2 eggs
1/4 tsp salt
1 1/2 tsp baking soda
2 cups crushed pineapple ( I use the whole big can!)
Mix and pour into a 9x13 greased pan and bake 35 min. at 300 degrees
(I do a cookie sheet for 20-25 minutes)

Icing:
1 stick margarine
1 cup sugar
1 cup canned milk (evaporated)
Boil 5 minutes
Remove from heat
Add:
1 cup coconut
1 cup chopped walnuts
1 tsp vanilla
Spread on while warm onto warm cake. Sauce will seep into the cake for amazing yummyness you will love!

Crockpot Italian Chicken

I found this recipe (via Pinterest!) on http://www.crockadoodledo.blogspot.com. It is absolutely AMAZING! Soooo amazing that I made it TWICE in one week! Mmm hmmm!!

4 Boneless Skinless Chicken Breasts

16 Ounce Bottle of Italian Dressing (I used non fat)

1/2 Cup of Parmesan Cheese

Italian Seasoning

4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired) (I like red potatoes!)

1/2 bag of mini carrots

Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crock-pot.

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Sprinkle half of cheese onto the chicken.

Sprinkle Italian seasoning onto the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Sprinkle remaining cheese on top of chicken.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Sprinkle Italian seasoning onto the chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

 

**10 WW PointsPlus value (PPVs) per serving (1/6th of recipe).You may want to re-calculate with your own ingredients for accuracy!

Coconut Oatmeal No Bake Cookies

2 c. sugar

3/4 c. butter

2/3 c. milk

1 (3.4 oz) box instant coconut flavor pudding mix

2 1/2 c. quick cooking oats

1 c. sweetened shredded coconut

1/2 tsp. vanilla

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats, coconut and vanilla. Let stand 5 minutes.
Drop by teaspoon onto waxed paper, allow to cool completely and enjoy! Store in airtight container.

Staceys Chop and Dump Chicken

I just made this one up as I went along, it is cooking right now, so we shall see...I may be erasing this one!

4 chicken breast cut up into bite size

1 red onion chopped

1 green pepper chopped

6 large mushrooms sliced

1/2 cup unsalted cashews

1 large container greek yogurt

2 cups skim milk

1 packet lipton garlic and herb seasoning

Put first 5 ingredients in 9x13 dish, mix nest 3 ingredients and pour over chicken and veggies, sprinkle with a little parmesan cheese.

Bake at 350 for 45 min to 1 hr.

Serve with rice or mashed potatoes

Orange Ginger Chicken

5 chicken breasts

1 bottle La Choy Orange Ginger sauce/marinade

Put all in a gallon ziploc bag

Freeze

To serve:

Thaw and grill or bake at 350 for 45 min. or until juices are clear