Thursday, May 25, 2006

Pineapple Cream Cake, Seafood Caesar Salad, Honey Cream Filled Crescents, Southern Chicken Fried Steak

No Bake Pineapple Cream Cake

2 8-oz. cans crushed pineapple, drained
3 Tbsp. butter, melted
One third cup walnuts, chopped
One third cup sugar
3 oz. cream cheese, softened
1 tsp. vanilla
4 cups vanilla wafer cookie crumbs
Whipped cream

Sprinkle one third of the cookie crumbs on the bottom of a 1-quart dish. Combine pineapple, butter, walnuts, sugar, cream cheese and vanilla and mix well. Place one half of this mixture over cookie crumbs followed by one third crumb mixture then the other one half of pineapple mixture and top with remaining crumbs. Place in the refrigerator for several hours before serving. Top with whipped cream when serving.

The Skinny: Use your favorite sugar substitute, light cream cheese and cookies and fat free whipped topping.
Seafood Caesar Salad

Get a great dinner salad with just four fresh ingredients and 10 minutes of prep! That's fast and fabulous.

1 bag (7 1/2 ounces) Caesar salad kit
1 package (8 ounces) frozen flake-style imitation crabmeat, thawed
4 medium green onions, sliced (1/4 cup)
1 ripe avocado, pitted, peeled and cubed

1 Among 4 plates, divide lettuce from salad kit.
2 Mix crabmeat, onions, avocado and salad dressing from salad kit. Spoon over lettuce. Sprinkle with Parmesan cheese and croutons from salad kit.

Honey Cream Filled Crescents

4 oz. cream cheese, softened
3 tbsp. honey, divided
1/4 c. sliced almonds
1 pkg. refrigerated crescent dinner rolls
dash of ground cinnamon

Preheat oven to 375 degrees. Mix cream cheese and 2 tbsp. of the honey.
Stir in almonds.
Unroll crescent roll dough; seperate into 8 triangles. Spread 1 rounded
tbsp cream cheeese mixture onto each triangle; roll up each loosely;
starting at shortests side of triangle, rolling to opposite point. Place
rolls on ungreased baking sheet; curve each into crescent shape.
Sprinkle with cinnamon. Bake 12 to 14 minutes or until golden brown. Serve
rolls warm,
drizzled with remaining honey. Makes 8 servings, 1 crescent roll each.
Southern Chicken Fried Steak with Cream Gravy

2 lbs. round steak
2 eggs
1/2 c. milk
1 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
Vegetable oil for frying
Cream Gravy (recipe follows)

Cut steak in serving pieces and pound flat with a tenderizer mallet.
Beat eggs with milk. Mix flour with salt and pepper. Dip steak in egg
mixture, then in seasoned flour. Fry in 1/2 inch of hot oil in a large
skillet until brown on both sides. Serve with gravy. 4 to 6 servings.

1 tbsp. butter or drippings
1 to 2 tbsp. all-purpose flour
1 c. milk or half and half, warmed
Salt and pepper

If using butter, melt in skillet. Stir in flour. Remove from heat;
whisk in milk. Return to heat and stir until thickened. Season to
taste with salt and pepper.

Wednesday, May 24, 2006

Balsamic Roast Chicken, Baked Lemon Chicken

Balsamic Roast Chicken

4 1/2 lb Roasting chicken
1 T. Fresh rosemary or 1 TSP. dried
1 lg Clove of garlic
1/4 tsp. Salt
2 T. Extra virgin olive oil
Freshly ground black pepper
8 Sprigs fresh rosemary
3 T. To 4 T. balsamic vinegar blended with 1/2 tsp. brown sugar

Mince roseamary with garlic and salt.
Rub olive oil over chicken, then rub in herb mixture.
Sprinkle with pepper.
Put 2 rosemary sprigs in cavity then cover with plastic wrap.
Refridgerate up to 24 hours.
Preheat oven tp 250F.
USe a small heavy roasting pan and place chicken in breast- side down.
Roast 20 to 25 minutes per pound.
Baste every 15 minutes with pan juices.
During last 30 minutes of roasting turn chicken over to brown breast.
If chicken is still not brown enough turn heat up to 475 F
and brown about 10 minutes.
Present chicken whole on a heated serving platter, drizzle
with Balsamic vinegar and sugar.
Carve and scatter with remaining rosemary sprigs.
Serves 4 to 6

Baked Lemon Chicken

4 Boneless chicken breasts
1 Stick of butter
1/3 c. Lemon juice
1/2 c. Flour
1/2 c. Minced onion
1 Clove minced garlic
1 tsp Salt and pepper

Bone and pound the chicken breasts.
Dredge with flour.
Melt the butter in a baking pan.
Coat chicken on all sides, turning skin side up if not boneless.
Bake at 375 degrees, brushing with pan drippings for 30 minutes.
Meanwhile, make the lemon baste, where you mix 1/3 cup
lemon juice, minced onion, garlic and salt and pepper.
Brush chicken with part of the baste, and bake, brushing
with the remaining baster for 30 minutes longer or until

Friday, May 19, 2006

Classic Strawberry Shortcakes

Classic Strawberry Shortcakes

Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.

2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
Sweetened sliced strawberries
Whipped topping or whipped cream

1. Heat oven to 425ºF.
2. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.)

Wednesday, May 17, 2006

Garlic And Rosemary Steak

Garlic And Rosemary Steak

serves/Makes: 4

2 tablespoons olive oil
1/2 cup soy sauce
1/4 cup balsamic or red wine vinegar
8 cloves garlic -- minced
4 teaspoons dried rosemary -- crumbled
3 1/2 pounds thick top sirloin steak

Combine first five ingredients, pour into a liquid tight container or
plastic bag, then add steak. Refrigerate overnight, turning
occasionally. Bring steak to room temperature.

Preheat broiler 5 minutes.

Remove steak from marinade and pat dry. Transfer marinade to heavy

Broil steak to desired doneness, about 10 minutes per side for rare.
(125F.) Transfer to platter. Let stand 10 minutes. Bring marinade to a
boil. Thinly slice steak across grain.

Arrange on platter. Serve, passing marinade separately.

This recipe is from CDKitchen
(C) 1995-2006 CDKitchen, Inc.

Pecan Sandies, Quick Swedish Meatballs, Fish & Chips, Tarter Sauce, Cole Slaw

Pecan Sandies

1/4 c. margarine
8 oz. cream cheese, softened
1 egg
1 tsp. vanilla
1 cake mix
1 c. chopped pecans

Cream margarine and cream cheese. Add egg and
vanilla. Beat well. Add cake mix. Add pecans. Drop
on greased cookie sheet. Bake at 350 degrees for 12 minutes.


Swedish Meatball
1 1/2 lb. ground beef
1/2 c. dry bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
1 sm. onion, chopped
1 egg
1/4 tsp. celery seed
1/8 tsp. nutmeg
1 tbsp. oil
1 can cream of mushroom soup
1/4 c. milk

In medium bowl, combine all ingredients except oil; mix well.
Shape into 1 1/2 inch balls. In large fry pan, brown meatballs
in hot oil; drain fat. Mix cream of mushroom soup and milk.
Add to meatballs, simmer covered, at least 15 minutes.
Fish and Chips


2 pounds baking potatoes cut into thin strips
Vegetable oil for frying
Salt and pepper

Dry potato slices with paper towels. Heat oil in a deep fat fryer to about 375 degrees. Line a large roasting pan with paper towels. Drop potato strips, a few at a time, into the deep fat fryer and cook until they are lightly browned and crisp. Transfer the chips from the fryer to the roasting pan, sprinkle with salt and pepper and then keep the chips warm in a preheated 250-degree oven until you are finished frying the fish.


1 cup flour
One quarter cup beer
1 egg yolk
Pinch of salt
One quarter cup milk
One quarter cup water
1 egg white
2 pounds firm white fish, skinned and cut into 4 inch serving pieces (We used Cod and Rockfish)
Vegetable oil for frying

Combine all ingredients except egg white and fish and mix well. You may need to add additional beer, milk and/or water for the batter to get to the proper consistency. The batter should be thick enough to coat the fish but thin enough to allow you to easily dip the fish into the batter. Allow batter to sit for about 30 minutes. Beat egg white until firm peaks form. Fold egg whites into batter. Rinse fish under water and pat dry. Heat 5 inches of oil in a deep fat fryer to at least 375 degrees. Dip fish pieces one or two at a time into batter until well coated and drop into hot oil. Fry for 4 - 5 minutes or until golden brown. Place on paper towels to drain. Don't try to cook too many pieces of fish at once or else the temperature of the oil will drop. Serve fish and chips with malt vinegar and Easy Tarter Sauce (recipe follows)

The Skinny: Use your favorite egg yolk and egg white substitute. You can also peel off some of the browned batter and just eat the cooked fish to cut down on some calories.

Easy Tarter Sauce

2 Tbsp. dill pickle relish
4 to 5 Tbsp. mayonnaise

Combine relish with mayo in a small bowl. Mix well and serve.

The Skinny: Use low fat mayo.

Cole Slaw

4 cups shredded green cabbage
1 shredded carrot
One half cup mayonnaise
One half cup sugar
One quarter cup red wine vinegar
1 tsp. celery seed
Salt and pepper

Combine all ingredients and blend well. Chill for at least 1 hour before serving.

The Skinny: Use low fat mayo.

Tuesday, May 16, 2006

Cheddar Parmesan Potatoes

Cheddar Parmesan Potatoes

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Parmesan cheese
5 cups sliced, cooked and peeled potatoes
1/4 cup bread crumbs

In a saucepan, melt butter over low heat. Stir in flour until smooth.
Gradually add milk; cook and stir over medium heat until mixture
thickens. Remove from heat and add salt and cheeses. Stir until
Cheddar cheese melts. Place potatoes in a greased 2-quart baking dish
and add cheese mixture, stirring gently to mix. Sprinkle bread crumbs
on top. Bake uncovered at 350 degrees F for 30 to 35 minutes.

Makes 6 to 8 servings.

Friday, May 12, 2006

Chicken Garlic Bites, Pink Lemonade Margarita, Spicy Avocado Dip, Strawberry-Banana Smoothie

Chicken Garlic Bites

2 boneless skinless chicken breasts, cut into bite size pieces
1/2 cup olive oil
4 cloves garlic, minced
1/4 teaspoon pepper
1/2 cup breadcrumbs
1/4 teaspoon cayenne pepper

Place chicken in shallow dish. In small bowl, mix olive oil, garlic,
and black pepper. Pour over chicken. Cover and marinate 30 minutes.
Drain. Preheat oven to 475F. Mix bread crumbs and cayenne. Coat
chicken. Arrange in a single layer on cookie sheet. Bake 10 minutes
or until brown.

Pink Lemonade Margarita

Makes: 5 servings, 1 cup each

1 tub CRYSTAL LIGHT Pink Lemonade Flavor Low Calorie Soft Drink Mix
1-1/2 cups cold water
1/2 cup cold orange juice
2 Tbsp. tequila
1 Tbsp. lime juice
5 cups crushed ice

PLACE drink mix, water, orange juice, tequila and lime juice in blender
container; cover.

BLEND on high speed until drink mix is dissolved.

ADD ice; cover. Blend on high speed until thickened and smooth. Serve


For a non-alcoholic version, prepare as directed omitting the tequila.


Spicy Avocado Dip

Makes: 24 servings, 2 Tbsp. each

2 medium fully ripe avocados, peeled, pitted
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup green onion slices
1 envelope GOOD SEASONS Ranch Salad Dressing & Recipe Mix
1 Tbsp. lime juice
1/2 tsp. ground red pepper (cayenne)
MASH avocados with fork or potato masher until smooth.

ADD remaining ingredients; mix until well blended. Cover. Refrigerate 1
or until chilled.

SERVE with WHEAT THINS Snack Crackers, cut-up fresh vegetables or


How To Take the Mess Out of Avocados
Cut avocados in half; remove pits. Leaving the avocado in the skin,
crosswise cuts through flesh being careful to cut up to, but not
the skin. Scoop out the avocado with a spoon. This will make it not
less messy, but also easier to mash!

Nutrition (per serving)

Calories 70
Total fat 6g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 120mg

Strawberry-Banana Smoothie

3 bananas, sliced and frozen
1 pint fresh strawberries
1 and one half cups milk
1 and one half cups vanilla ice cream or frozen yogurt
2 tsp. vanilla

Combine all ingredients in a blender or food processor and blend until smooth. Serve with sliced strawberries and fresh mint sprigs. You may substitute another berry for the strawberries if you desire.

The Skinny: Use low fat milk and fat free yogurt.

Tuesday, May 09, 2006

Promise Banana Snack Cake, Chewy Oatmeal Raisin Cookies


Serves: 12
Preparation Time: 20 Minute(s)
Cook Time: 25 Minute(s)

1 cup all-purpose flour
1/4 cup uncooked quick or old fashioned oats
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. salt
6 Tbsp. Promise ® Buttery Spread
3/4 cup firmly packed light brown sugar
1/2 cup cholesterol free egg substitute or 2 large eggs
1 tsp. vanilla extract
2 large ripe bananas, mashed slightly
Yogurt Drizzle* (optional)

Preheat oven to 350°. Grease 9-inch square baking pan; set aside.

In medium bowl, combine flour, oats, baking soda, cinnamon and salt; set aside.

In large bowl, with electric mixer, beat Promise ® Buttery Spread and sugar until light and fluffy, about 5 minutes. Beat in egg substitute and vanilla until blended, scraping sides occasionally. Gradually beat in flour mixture, then bananas just until blended. Evenly spoon into prepared pan.

Bake 28 minutes or until toothpick inserted in center comes out clean. On wire rack, cool completely. Drizzle with Yogurt Drizzle.

*Yogurt Drizzle: Blend 2 tablespoons melted Promise ® Buttery Spread, 1 cup confectioners sugar, 2 tablespoons vanilla yogurt and 1/2 teaspoon vanilla extract until smooth; chill.
Nutrition Information per serving
Calories 180 Calories From Fat 50 Total Fat 6g
Saturated Fat 1.5g Trans Fat 0g Cholesterol 0mg
Sodium 170mg Total Carbohydrate 30g Dietary Fiber 1g
Sugars 4g Protein 3g Vitamin A 10%
Vitamin C 4% Calcium 2% Iron 8%


Makes: 28 cookies
Preparation Time: 15 Minute(s)
Cook Time: 12 Minute(s)

2 cups uncooked quick or old fashioned oats
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
6 Tbsp. Promise ® Buttery Spread
1-1/4 cups firmly packed light brown sugar
1 large egg
1/3 cup lowfat vanilla yogurt
1 tsp. vanilla extract
1 cup raisins
1/2 cup chopped walnuts

Preheat oven to 375°. Grease baking sheets; set aside.

In medium bowl, combine oats, flour, baking soda and salt; set aside.

In large bowl, with electric mixer, beat Promise ® Buttery Spread and brown sugar until creamy, about 3 minutes. Beat in egg, yogurt and vanilla until blended. Gradually beat in oat mixture just until blended. Stir in raisins and walnuts.

On prepared baking sheets, drop dough by 2 tablespoonfuls, 4 inches apart. Bake 12 minutes or until edges are golden and centers are set. On wire rack, cool 2 minutes; remove from sheets and cool completely.
Nutrition Information per cookie
Calories 130 Calories From Fat 35 Total Fat 4g
Saturated Fat 0.05g Trans Fat 0g Cholesterol 10mg
Sodium 110mg Total Carbohydrate 23g Dietary Fiber 1g
Sugars 14g Protein 2g Vitamin A 2%
Vitamin C 0% Calcium 2% Iron 6%

Saturday, May 06, 2006

Garlic Parmesan Chicken

Garlic Parmesan Chicken

6 to 8 boneless, skinless chicken breasts
One half cup butter
2 cloves garlic minced
1 cup bread crumbs
Two thirds cup parmesan cheese
One third cup fresh chopped parsley
Salt and pepper to taste

Melt butter with garlic in a saucepan. Mix together bread crumbs, parmesan cheese, parsley, salt and pepper. Dip chicken breasts in butter and then coat in bread crumb mixture. Place in 13 x 9 baking dish and bake at 350 for 50 to 60 minutes.

Friday, May 05, 2006

Grilled Zesty Lemon Spareribs

Grilled Zesty Lemon Spareribs

Mmm Mmm--grilled lip-smackin' lemony ribs made with meat, frozen lemonade and a favorite barbecue sauce!

6 pounds pork spareribs, cut into serving pieces
1 cup ketchup
1/2 cup chili sauce
1/2 cup packed brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon liquid smoke
1 can (6 ounces) frozen lemonade concentrate, thawed

1. Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.
2. Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside.
3. Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
4. Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.