Peanut Butter Ice Cream Pie

This is a versatile recipe that can be as low fat as the ingredients you choose. Originally called for a graham cracker crust, but I prefer vanilla wafers. Chocolate graham cracker crust would also be good. Might be good with chocolate ice cream and peanut butter, too.

Ingredients:
1 prepared graham cracker or vanilla wafer crust
2-3 cups vanilla ice cream, softened
2 cups Cool Whip
2/3 - 3/4 cup creamy peanut butter
Chocolate shavings or chocolate sauce

Directions:

• Combine ice cream, peanut butter and Cool Whip. Pour into prepared crust. Freeze for at least 4 hours.
• Sprinkle with shaved chocolate before freezing, or drizzle with chocolate sauce when serving.

Strawberry Pie

Ingredients:
1 cup sugar
2 tablespoons cornstarch
1 cup water
pinch of salt
2 tablespoons light corn syrup
2 tablespoons dry strawberry Jello
2-3 cups sliced strawberries
1 baked 8" pie shell

Directions:

• Combine sugar, cornstarch, water, salt and syrup in a medium saucepan. Cook over medium heat, stirring until thick.
• Add Jello. Mix well and let cool slightly.
• Layer strawberry slices in pie shell. Pour thickened Jello over berries.
• Refrigerate for 2-3 hours before serving.

Snickerdoodles

One of my all-time favorite cookies.

Ingredients:
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon cinnamon

Directions:

• Combine shortening and sugar, beating until fluffy. Add eggs and beat until creamy
• Combine dry ingredients, stir with a whisk and then add.
• Roll dough into 1 inch balls. Combine sugar and cinnamon on wax paper. Roll balls in sugar mixture.
• Bake on greased cookie sheets at 400 degrees fro 10 minutes.

Banana Bread

The perfect solution to bananas that have gotten too ripe. Don't be afraid of overly ripe bananas--the darker the better. I usually put them in a zip-loc bag in the refrigerator until I'm ready to bake. They'll turn black, but the bread will be delicious.

Ingredients:

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter
2 eggs
3 very ripe bananas, mashed
1/2 cup plain or vanilla, low-fat yogurt
1 teaspoon vanilla

Directions:

• Preheat oven to 350 degrees. Spray an 8" x 4" loaf pan with Pam.
• Combine dry ingredients with a whisk.
• Cream butter and sugar with an electric mixer on medium for one minute.
• Add eggs, one at a time, beating well.
• Add banana, yogurt and vanilla, beating until blended
• Add flour mixture; beat on low speed just until moist.
• Spoon into loaf pan.
• Bake at 350 for one hour or until toothpick inserted in center comes out clean.
• Cool 10 minutes in pans; remove to wire rack to cool completely.
• Can be frozen when cooled.

Servings: 14 servings from 1 loaf (WW 4)

Sugar Cream Pie

Nothing fancy about this custard-like pie, but it is the state pie of Indiana and a favorite of Greg's. I use an oil crust, but any single crust pie-shell will do.

Ingredients:
1/2 cup oil
1/4 cup milk
2 cups flour
1/2 teaspoon salt
4 tablespooons cornstarch
2/3 cup sugar
4 tablespoons butter, melted
2 1/4 cups half and half
1 teaspoon vanilla
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon sugar

Directions:

• For crust, combine oil and milk in same cup. Mix flour and salt. Add oil and milk to flour without stirring. Use spatula to gently combine. Dough will be wet and slightly marbled.
• Roll dough between sheets of wax paper; carefully transfer to 9 inch (not deep dish) pie plate.
• Bake at 425 degrees for 18 minutes. Cool completely on wire rack.
• For filling, mix cornstarch and sugar in a medium saucepan. Add 4 tablespoons melted butter and half and half.
• Cook over medium-high heat stirring constantly until thick and creamy (7-8 minutes).
• Preheat broiler to high
• Pour filling into crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon and sugar.
• Put under broiler for 20-30 seconds.
• Cool on wire rack, then refrigerate for at least 2 hours before serving.

Cream filled Chocolate Cupcakes

Okay, so I cheated and used a cake mix in this recipe, but it's the frosting and the cream filling that really make this cupcake!

Ingredients:
24 chocolate cupcakes, prepared according to directions, cooled completely
****Cream filling****
1/4 cup butter, softened
1/4 cup shortening
2 cups powdered sugar
pinch salt
3 tablespoons milk
1 teaspoon vanilla
****Chocolate butter cream frosting****
3 to 3 1/4 cups powdered sugar
2 squares of unsweetened chocolate, melted
1/4 cup butter, softened
2 teaspoons vanilla
1/4 teaspoon salt
1/3 cup milk

Directions:

• Combine butter and shortening and beat smooth. Add confectioner's sugar and salt. Gradually beat in milk and vanilla until light and flufffy.
• Using an apple corer, remove a plug of cake from the center of each cupcake. Set plug aside. Using a pastry bag and tip, pipe filling into the center of cupcake. Replace plug.
• Combine butter, sugar, chocolate and salt for frosting. Gradually add in milk and vanilla until creamy.
• Frost cupcakes.

Servings: 24

Fish Tacos with Chipotle Sauce

I love fish tacos! There's a bit to assembling this, but the salsa and cream can be made up to a day ahead.

Ingredients:
1 pound fresh cod, orange roughy, or snapper filets
1/2 cup fresh lime juice
1/4 cup flour
1 tablespoon chili powder
1 teaspoon cumin
1 1/2 teaspoon oregano
canola oil
***SALSA FRESCA***
3 Roma tomatoes, seeded and chopped
1/2 cup red onion, chopped
2 tablespoons cilantro, chopped
1 tablespoon lime juice
2 teaspoons olive oil
salt and pepper
***CHIPOTLE CREAM***
1/2 cup sour cream
2 chipotle chiles in adobo sauce, finely chopped
1 tablespoon lime juice
1/2 avocado, mashed
1/2 teaspoon sugar
salt and pepper
*****
2 cups shredded cabbage
corn tortillas
black beans
avocado slices

Directions:

• Marinate fish in lime juice for at least 30 minutes, but not more than 2 hours.
• Prepare salsa and chipotle cream; set aside for at least 30 minutes.
• Wrap tortillas in foil and keep in a 250 degree oven.
• Combine flour and spices; dredge fish and fry in canola oil for 7 to 10 minutes, turning once. Fish should be slightly golden and cooked through. Transfer to a warm plate until ready to assemble.
• Place pieces of fish in center of tortilla, top with cream, salsa and cabbage.
• Serve with black beans and sliced avocado.

Servings: 4

Glazed Roast Pork Loin

I love this marinade/glaze/sauce. A bit of a bbq flavor with soy and ginger.

Ingredients:
1 1/2-3 lb double loin pork roast
3/4 cup red wine
1/3 cup brown sugar
1/4 cup vinegar
1/4 cup ketchup
1/4 cup water
1 tablespoon peanut oil
1 tablespoon soy
1 clove garlic, minced
1 teaspoon curry
1/2 teaspoon ginger
1/4 teaspoon pepper
2 teaspoons cornstarch

Directions:

• Combine wine through pepper in a large zip-lock baggie. Add pork and marinade 6 hours or overnight. Reserve 1 1/4 cups marinade and refrigerate
• Pat meat dry with paper towels. Place on roasting rack. Insert meat thermometer and roast in a 325 degree (300 degree convection roast) oven for approximately 1 1/4-1 1/2 hours for a 1 1/2 pound roast, or until internal temperature is 160 degrees.
• Heat marinade and cornstarch. Stir until thick and bubbly. Cook two minutes more. Brush meat frequently after one hour of roasting.
• Boil remaining sauce and pass with pork.

Servings 5-10

Orange Sugar Cookies

This is a Weight Watcher recipe, but you'd never know it. These bite-sized sugar cookies are only 1 point!

Ingredients:
2 cups flour
1 1/2 teaspoon baking soda
1 cup sugar, divided
1/2 cup butter, softened
1 teaspoon grated orange peel
1 teaspoon vanilla
1/4 cup Egg Beaters, or one egg

Directions:

• In a small bowl, combine flour and baking soda with a whisk; set aside
• In medium bowl at medium speed, cream 3/4 cup sugar, butter, peel and vanilla until creamy. Add Egg Beaters and beat one minute.
• Gradually stir in flour mixture until blended
• Cover; refrigerate one hour
• Shape dough into 42 (3/4 inch) balls; roll in remaining 1/4 cup sugar.
• Bake on lightly grased cookie sheets about 2 inches apart, for 8-10 minutes in a 350 degree oven.

Servings: 3 1/2 dozen--WW 1 point

Scalloped Potatoes

For even cooking, use a mandoline or very sharp knife to slice potatoes to 1/8 inch thickness.

Ingredients:
4 tablespoons butter
2 medium onions, minced
4 cloves of garlic, minced
1 tablespoon minced fresh thyme
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups chicken broth
1 1/2 cups cream
3 bay leaves
5 pounds potatoes, peeled and sliced 1/8 inch thick
8 ounces cheddar cheese, shredded

Directions:

• Melt butter in dutch oven over medium-high heat. Add onions and cook until softened, about 8 minutes. Add garlic, thyme, salt and pepper and stir about 30 seconds.
• Stir in broth, cream and bay leaves. Add potatoes and bring to a simmer. Cover, reduce heat to medium-low, stir often and cook until potatoes are mostly tender, about 15 minutes
• Discard bay leaves. Pour mixture into 9'x13" baking dish and press gently.
• Sprinkle with cheese, cover with foil and bake in a 400 degree oven for 20-30 minutes. Let cool for 10 minutes before serving.
• Can freeze before adding cheese. Cover with plastic wrap, cut vents. Refrigerate for up to 2 days or wrap in foil and freeze for up to one month. If frozen, thaw completely in refrigerator for 24 hours. Bake covered with foil for 20-40 minutes; remove foil and bake 30 minutes more.

Chocolate Chocolate-Chip Cookies

These cookies are big and chewy!

Ingredients:

1 1/4 cup butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts
1 cup chocolate chips

Directions:

• Preheat oven to 350 degrees.
• Cream butter with sugar. Add eggs and vanilla and mix well.
• Combine flour, baking soda, salt and cocoa; add to butter mixture and whip, about one minute
• Add the nuts and chips. Stir well.
• Drop by plum-sized balls of dough on ungreased cookie sheet about 3 inches apart
• Bake 12-15 minutes, until cookies look puffy with cracks, but underbaked. They will fall a and flatten when removed from oven. Do not overbake.
• Cool one minute on cookie sheet and then transfer to rack to cool completely.
• Store in an airtight container in cool place.

Lasagna

I really like this lasagna, and it freezes well. Be sure to use whole-milk ricotta and mozzarella--especially if freezing. Both will retain more moisture and be creamier than part-skim cheeses. Eat a smaller piece if you're worried about the extra calories!

Ingredients:

2 tablespoons oil
1 medium onion, minced
6 cloves garlic, minced
1 pound meat (1/2 pound ground pork, 1/2 pound ground beef)
1/4 cup cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained
3 cups whole-milk ricotta
1 cup grated Parmesan cheese
1/2 cup chopped fresh basil leaves
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
12 flat no-boil lasagna noodles
4 cups shredded whole-milk mozzarella
1/2 cup grated Parmesan

Directions:

• Heat oil in Dutch oven over medium heat. Add onion and cook about 3 minutes. Stir in garlic and stir, 3o seconds. Stir in meat, 1 teaspoon salt and 1 teaspoon pepper. Cook, breaking meat into small pieces, about 4 minutes.
• Stir in cream, bring to simmer and cook until liquid evaporates and only fat remains. Stir in puree and tomatoes. Bring to simmer and cook about 3 minutes. Season with salt and pepper to taste.
• Stir together ricotta, Parmesan, basil, egg, salt and pepper until combined. Set aside.
• Spread 1 cup sauce over bottom of 9'x13" baking dish. Place 3 noodles in single layer atop sauce. Spread 1/3 cup ricotta mixture over each noodle, then sprinkle with 1 cup mozzarella. Spoon one cup sauce over cheeses. Repeat twice more. Top with 3 noodles, remaining sauce, mozzarella and Parmesan.
• Cover with foil that is coated with cooking spray. Bake in a 400 degree oven 15-20 minutes. Remove foil and bake 25-30 minutes longer. Cool 10 minutes before cutting into squares.
• To freeze. Wrap unbaked casserole in plastic wrap and foil. Thaw completely 24 hours in refrigerator. Remove plastic wrap and replace foil before baking. Increase covered baking time to 30-40 minutes.

Servings: 8

Green Bean Casserole

Yes, this is more labor intensive than the typical church potluck version with canned soup, but the flavor is worth the effort!

Ingredients:
2 slices bread, torn into quarters
1 tablespoon butter, softened
dash salt and pepper
3/4 of a 6oz can of fried onions
1 pound green beans, ends trimmed and halved
1 1/2 tablespoons of butter
1/2 pound mushrooms, coarsely chopped
2 garlic cloves, minced
1 1/2 tablespoons flour
3/4 cup chicken broth
3/4 cup heavy cream

Directions:

• Pulse bread, butter, salt and pepper in the food processor until mixture resembles coarse crumbs. Transfer to a large bowl and toss with onions; set aside.
• Preheat oven to 425 degrees. Bring 2 quarts water to boil. Add beans and salt. Cook beans until bright green and crisp tender, about 5 minutes. Drain beans in colander and plunge into ice water to stop cooking. Spread on paper towels to drain.
• Add butter to empty pan and melt over med-high heat. Add mushrooms, garlic, salt, and pepper; cook about 5 minutes until mushrooms release moisture and then evaporates.
• Add flour and cook one minute. Add broth and bring to simmer, stirring constantly. Add cream, reduce heat and simmer until thickened--about 6 minutes.
• Add green beans to sauce and stir to coat. Layer evenly in an 8 inch square baking dish. Sprinkle with topping and bake until golden brown, about 10 minutes.

Servings: 5-6

Savory Oyster Crackers

While searching for a salty snack the other day, I remembered these tasty crackers. They're bite-sized, but full of flavor and a snap to make!

Ingredients:
10 oz bag of small oyster crackers
1 pkg ranch salad dressing mix, dry
1 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 oil

Directions:

• Combine all ingredients. Lightly toss to coat.
• Spread on baking sheet in shallow layer. Let dry for 30 minutes.
• Store in air-tight container

Spice Cake

Ingredients:
2 1/4 cups cake flour
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cloves
3/4 teaspoon cinnamon
3/4 cup brown sugar
3/4 cup shortening
1 cup buttermilk
3 eggs

Directions:

• Sift flour through cinnamon. Cream sugar, shortening and buttermilk. Add eggs. Add flour mixture. Beat 2 minutes or until well combined.
• Pour into prepared 9" round pans, greased and floured.
• Bake at 350 degrees for 30-35 minutes. Cool completely.
• Frost with cream cheese or caramel icing.

Coconut Rice

Ingredients:
1 1/2 cups water
2 cups rice
1 cup coconut milk
1 teaspoon kosher salt

Directions:

• Rinse and drain rice.
• Combine all ingredients in medium saucepan. Bring to a boil
• Cover and reduce heat to low. Cook 15 minutes. Let stand covered 10 minutes

Coconut crusted Caribbean Stuffed Chicken

We took a cooking class on our holiday cruise. I never would have thought to stuff chicken with banana, but this is good!

Ingredients:
4 chicken breasts, boneless, skinless
4 pieces of thinly sliced prosciutto
1 bananas, peeled and sliced length-wise
salt and pepper
grated coconut
Panko crumbs
3 whole eggs and 2oz oil
flour

Directions:

• Trim chicken breasts and butterfly. Season with salt and pepper.
• Place prosciutto on the chicken and a piece of banana. Fold sides over and secure with bamboo skewer.
• Combine Panko and coconut. Assemble the flour, egg, panko and coconut. Coat chicken in each.
• Heat oil and cook chicken just until golden on each side. Finish in a 400 degree oven.

Red Velvet Cupcakes

These cupcakes are good, but the cream cheese icing is what makes them wonderful!

Ingredients:
2 1/2 cups cake flour
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
6 tablespoons butter, softened
2 large eggs
1 1/4 cups low fat buttermilk
1 1/2 teaspoons white vinegar
1 1/2 teaspoons vanilla
2 tablespoons red food coloring

5 tablespoons butter, softened
4 teaspoons low fat buttermilk
1 (8oz) package cream cheese, softened
3 1/2 cups powdered sugar
1 1/4 teaspoons vanilla

Directions:

• Preheat oven to 350 degrees
• Place 24 cupcake liners in muffin cups; coat with cooking spray
• Combine flour, cocoa, baking soda, baking powder and salt in medium bowl with a whisk.
• Cream sugar and butter on medium speed until well blended (3 minutes). Add eggs one at a time, beating well after each addition.
• Add flour mixture and buttermilk alternately, beginning and ending with flour. Add vinegar, vanilla and food coloring; beat well.
• Spoon batter into cups. Bake at 350 degrees for 18 minutes, or until pick comes out clean. Cool in pans 10 minutes before removing to wire racks.
• For icing, beat butter, buttermilk and cream cheese on high speed until fluffy. Gradually add powdered sugar and beat until smooth. Add vanilla and beat well.

Servings: 24 WW = 5

Chocolate Peanut Butter Cookies

Ingredients:
1 cup sugar
1 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup canola oil
2 teaspoons vanilla
2 large egg whites
1 large egg
2 2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup semisweet mini-chocolate chips

Directions:

• Preheat oven to 350 degrees
• Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth
• Combine flour, baking powder, soda and salt in a small bowl with a whisk.
• Add flour mixture to peanut butter mixture stirring just until combined. Stir in chips
• Drop by tablespoonfuls 2 inches apart on baking sheets. Bake for 12 minutes or until golden. Cool on wire rack.

Servings: 3 dozen

Chewy Gingersnaps

Ingredients:
3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1 egg beaten fluffy
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Directions:

• Cream the shortening and brown sugar, until fluffy. Add molasses and egg until combined
• Sift the dry ingredients into wet and mix until combined
• Chill for 1 hour
• Roll into small balls and roll in granulated sugar
• Bake at 325 degrees for 8-10 minutes. Let cool one minute on pan before removing

Vanilijkakor (Swedish Vanilla Cookies)

Ingredients:
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 large egg yolk
1 tablespoon good vanilla
2 1/4 cups sifted flour
1/3 cup raspberry jam
powdered sugar

Directions:

• Cream butter and sugar well
• Gradually add sugar, and cream until light and fluffy
• Beat in egg yolk, vanilla and flour; blend thoroughly
• Roll into walnut-sized balls and place on greased cookie sheet
• Make an indentation in top of each cookie
• Put a bit of jam into each indentation
• Bake in 350 degree oven for 15 minutes or until pale golden yellow
• Cool, then sift powdered sugar over top.

Potato Salad

Who says potato salad is only a summer food? This warm version is good any time of year.

Ingredients:
2 3/4 pounds Yukon gold potatoes
2 cups chopped onion
1/2 cup chopped celery
1/2 shredded carrot
2 hard-boiled eggs, chopped
3 slices bacon, diced
1/2 cup sugar
1/2 cup water
1/4 cup white vinegar
2 tablespoons cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
2 large eggs, lightly beaten
chopped fresh parsley

Directions:

• Bring potatoes to a boil. Reduce heat and simmer 15 minutes until tender. Cool 10 minutes; peel and chop.
• Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.
• Cook bacon over medium heat until crisp. Remove with a slotted spoon; reserve 2 tablespoons bacon drippings.
• Combine sugar, water and next ingredients through beaten eggs. Stir with a whisk. Add sugar mixture to bacon drippings and cook 8 minutes over medium heat, or until slightly thick.
• Pour sugar mixture over potato mixture, stirring gently to combine. Add reserved bacon and parsley; toss gently to coat. Serve warm or at room temperature.

Servings: 8

Red Beans and Rice

Great winter's day meal. It makes 8 hearty servings, so you may want to cut in half, or eat leftovers like we do :)

Ingredients:
4 slices bacon, chopped medium
1 small onion, chopped fine
1 bell pepper, chopped fine
1 celery rib, chopped fine
4 medium garlic cloves, minced
salt and pepper
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme leaves
1/2 teaspoon cayenne pepper
4 bay leaves
1 pound dried red kidney beans, rinsed
7 cups low-sodium chicken broth
7 cups water
3 andouille sausage links, halved lengthwise and cut into 1/4 inch slices
2 tablespoons oil
3 cups long-grain white rice
4 1/2 cups water
1 1/2 teaspoons salt
Hot pepper sauce

Directions:

• Cook bacon in Dutch oven over medium heat until lightly browned, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently about 8 minutes, or until softened. Stir in garlic and cook until fragrant, about 30 seconds.
• Add 1/2 teaspoon salt, 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, beans, broth and water. Bring to a boil over high heat.
• Reduce heat to maintain vigorous simmer, and cook uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.
• Stir in sausage and cook until liquid is thick and creamy, about 30 minutes.
• For rice, heat oil in large saucepan over medium heat. Add rice and cook stirring constantly for 1-4 minutes until rice is lightly toasted.
• Add water and salt; bring to boil.
• Reduce heart to low, cover with tight lid lined with kitchen towel, and cook until liquid is absorbed, about 15 minutes.
• Turn off heat, let rice stand on burner, still covered to finish cooking, about 15 minutes longer.
• Fluff rice with fork. Season with salt and pepper. Serve over rice with hot sauce to taste.