Sunday, August 29, 2010

Peaches & Cream Dessert

1 pkg. (16 oz.) pecan shortbread cookies, crushed
(you can also do vanilla wafer cookies or graham cracker crust)
1/2 Cup butter, melted
1 Cup sugar
1 pkg. (3oz.) peach jello
2 Tbsp. cornstarch
1 can (12 oz.) lemon-lime soda
1 pkg. (8 oz.) cream cheese, softened
1 Cup powdered sugar
1 carton (8 oz.) thawed whipped topping
6 Cups fresh or frozen sliced peeled peaches, thawed
1/3 Cup unsweetened pineapple juice(I didn`t have any-turned out fine)

In a small saucepan, combine the cookie crumbs and butter, press onto
the bottom of an ungreased 13 x 9 inch dish.

In a small saucepan, combine the sugar, jello, and cornstarch; stir in
soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until
slightly thickened. Cool to room temperature, stirring occasionally.

Meanwhile, in a large bowl, beat cream cheese and powdered sugar until
smooth. Beat in the whipped topping until well blended. Spread over the
crust. Combine peaches and pineapple juice. Arrange them over the
cream cheese layer. Pour jello mixture over the top. Cover and refrigerate

Makes 15 servings

This is so yummy!!!

Cheesy beef-corn chip Skillet

1 lb. hamburger
1 small onion, chopped
3/4 Cup water
1 pkg. taco seasoning mix
2 Cups corn chips
1/4 lb. (40z.) Velveeta cheese
2 Cups shredded lettuce
2 tomatoes, chopped

Brown hamburger with chopped onion; drain. Add water
and seasoning mix; stir to mix together. Cover meat mixture
with corn chips--cut chunks of Velveeta and sprinkle over the top.
Cover, cook on low until cheese is melted. Top with lettuce and
tomato. Can add a dollop of sour cream on top of each serving.

We also put salsa on it!! Delicious!!

Serves 6.

Thursday, August 26, 2010

Best Zucchini Bread

This is such an easy and yummy recipe!!!

3 cups all-purpose flour
1 tsp salt
1 tsp. baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
3 tsp vanilla extract
3 cups grated zucchini (do not drain)
1 cup chopped walnuts (optional)

Grease and flour two 8 X 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Sunday, August 22, 2010

Dry Pancake Mix

6 Cups All-purpose Flour
6 Tbsp. baking powder
6 Tbsp. sugar
2 Cups instant nonfat dry milk powder
1 Tbsp. Salt

Mix together really well-put into an air-tight container.

To make batter:

1 1/2 Cups pancake mix
1 Cup water
1 egg, beaten
2 Tbsp. vegetable oil

This mix will store 6-9 months if it is kept in an airtight container.

Tuesday, August 17, 2010

Gluten Free Chicken Pot Pie

I made up this recipe for dinner tonight, and my family LOVED it!! The kids had 2 or 3 helpings of it! It was very fast, easy, and yumm-o!!!

3 carrots sliced thinly
small bag frozen peas
2 cups frozen broccoli
small bag frozen O'brien hashbrown cubes (ore ida brand is gf)
1/2 cup chopped red onion

2 chicken breasts cubed and cooked

16 oz carton fat free sour cream
3 cups chicken boullion broth
1 Tbsp. cornstarch

Bisquick Gluten free pancake mix
3 eggs
2 cups milk

Mix together cornstarch and boullion broth and add in sour cream and mix well. Add in all veggies and hashbrown mix. Add chicken cubes and pour into 9X13 pan.
Mix Pancake mix and milk and eggs, and pour and spread over veggie mix in pan. Bake at 350 degrees for 35 minutes!

You can use fresh veggies or frozen, and hashbrowns or diced potatoes. This is just what I had on hand.

Friday, August 13, 2010

Fun Fruit Flowers

This is a fun treat that I saw in Family Fun magazine. I made these for a Girls Night Out I went to recently. I made a few adaptations to their instructions, so this is the "Jamie version":

2 cans pineapple rings
20 maraschino cherries, with stems removed
2 green apples
20 bamboo skewers

Line 2 large cookie sheets with waxed paper. Lay pineapple rings on waxed paper. **Save pineapple juice in a bowl to the side.** CAREFULLY run skewers through pineapple with maraschino cherry in the middle (see pics). I then put the cookie sheets in the freezer (about an hour before serving). Right before serving, slice green apples into slices (I use an apple corer/slicer) and soak them in reserved pineapple juice for a few minutes. This keeps the apples from turning brown. Then add apple slices to the skewer, as seen in the picture.

I'm not sure how they got the pineapple to stay on the skewers in the magazine, but I found that if you freeze the pineapple on the skewers first they stay on the skewer better. But beware...because as they thaw they may start falling off of the skewers. They need to be eaten quickly....which shouldn't be a problem! :)

Thursday, August 12, 2010

Crock Pot BBQ Chicken

I found this recipe on the Weight Watchers website and tweaked it a little. My entire family loved it...even the picky ones!!

1 cup(s) Coca-Cola Diet Coke, or other diet cola
1 cup(s) ketchup
1/4 cup(s) Worcestershire sauce
1 tsp hot pepper sauce, habanero-variety recommended (I use Frank's Hot Sauce)
3 Tbsp steak sauce
1 tsp dehydrated onion flakes
1 tsp garlic powder (I used fresh minced garlic)
1 1/2 pound(s) uncooked boneless, skinless chicken breast (I used 4 breasts)

Mix first 7 ingredients in a bowl. Pour over chicken breast in crock pot. Cook on low for 4-6 hours. An hour before serving, I take the chicken breasts out and shred them with 2 forks, and return them to the crock pot with the sauce.
**This is good over brown rice, in a tortilla as a wrap, or on a hamburger bun (drain off extra juices first!).

**6 WW points for 1/4 of the recipe. Add extra pts. for rice, tortilla, or bun.