1/2 cup reduced fat mayonnaise
1/2 cup reduced fat ranch salad dressing
1/2 cup fat free sour cream
1/2 cup shredded Parmesan cheese
1/4 cup crumbled cooked bacon
Assorted fresh vegetables
In a small bowl, combine the first five ingredients, mix well. Cover and refrigerate for at least 1 hour before serving. Serve with veggies.
Sunday, 15 April 2012
Apple Oatmeal Cookies
1 package yellow cake mix
1 1/2 cups quick cook oats
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 egg
3/4 cup unsweetened applesauce
1 cup finely chopped apple
1/2 cup raisins
In a large bowl, combine the cake mix, oats, brown sugar and cinnamon. In a small bowl, combine the egg, applesauce, apple and raisins. Stir into oats mixture and mix well.
Drop by heaping teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 12-14 minutes or until golden brown. Let stand for 2 minutes before moving to wire racks to cool.
Makes 5 dozen.
1 1/2 cups quick cook oats
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 egg
3/4 cup unsweetened applesauce
1 cup finely chopped apple
1/2 cup raisins
In a large bowl, combine the cake mix, oats, brown sugar and cinnamon. In a small bowl, combine the egg, applesauce, apple and raisins. Stir into oats mixture and mix well.
Drop by heaping teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 12-14 minutes or until golden brown. Let stand for 2 minutes before moving to wire racks to cool.
Makes 5 dozen.
Saturday, 14 April 2012
Florida Orange Cake
1 package yellow cake mix
1 cup orange juice
3 eggs
1/3 cup water
1/3 cup canola oil
Frosting
1 package cream cheese, softened
1/4 cup butter, softened
1 tablespoon orange marmalade
3 cups confectioner's sugar
In a large bowl, combine the cake mix, orange juice, eggs, water, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a greased 13x9 inch pan. Bake at 350F for 30-35 minutes or until a toothpick inserted into the centre comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in orange marmalade and confectioner's sugar. Spread over cake. Store in the refrigerator.
1 cup orange juice
3 eggs
1/3 cup water
1/3 cup canola oil
Frosting
1 package cream cheese, softened
1/4 cup butter, softened
1 tablespoon orange marmalade
3 cups confectioner's sugar
In a large bowl, combine the cake mix, orange juice, eggs, water, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a greased 13x9 inch pan. Bake at 350F for 30-35 minutes or until a toothpick inserted into the centre comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in orange marmalade and confectioner's sugar. Spread over cake. Store in the refrigerator.
Mac and Cheese Chicken Skillet
1 pound boneless skinless chicken breast, cut into 1 inch cubes
1 teaspoon olive oil
1 package macaroni and cheese dinner mix
2 1/2 cups chicken broth
1 cup chopped zucchini
1/2 cup chopped onion
1 teaspoon dried oregano
1 can Italian stewed tomatoes (14oz)
In a large skillet, cook the chicken in oil until no longer pink.
Set aside the cheese packet from the macaroni dinner mix. Stir in the pasta, broth, zucchini, onion and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until pasta is tender, stirring occasionally.
Stir in the tomatoes and the contents of the reserved cheese packet. Cover and stir for 3-4 minutes until heated through.
Side Note: I used red and green peppers instead of zucchini because I didn't have any. It was very good and my husband preferred the peppers to zucchini.
1 teaspoon olive oil
1 package macaroni and cheese dinner mix
2 1/2 cups chicken broth
1 cup chopped zucchini
1/2 cup chopped onion
1 teaspoon dried oregano
1 can Italian stewed tomatoes (14oz)
In a large skillet, cook the chicken in oil until no longer pink.
Set aside the cheese packet from the macaroni dinner mix. Stir in the pasta, broth, zucchini, onion and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until pasta is tender, stirring occasionally.
Stir in the tomatoes and the contents of the reserved cheese packet. Cover and stir for 3-4 minutes until heated through.
Side Note: I used red and green peppers instead of zucchini because I didn't have any. It was very good and my husband preferred the peppers to zucchini.
Monday, 9 April 2012
Chocolate Cake Mix Cookies
1 package cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 package chocolate cake mix
1 cup semisweet chocolate chips
1 cup peanut butter chips
In a large bowl, beat cream cheese and butter until smooth. Beat in egg and vanilla. Add cake mix, beat on low speed until blended. Stir in chocolate and peanut butter chips.
Drop by rounded tablespoons 2 inches apart on greased cookie sheets. Bake at 375F for 10-12 minutes or until set. Cool for 3 minutes before removing to wire racks. Store in an airtight container.
Makes 4 dozen cookies.
Side Note: I have someone at work that has a peanut allergy so I made it with 2 cups of chocolate and white swirl chips
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 package chocolate cake mix
1 cup semisweet chocolate chips
1 cup peanut butter chips
In a large bowl, beat cream cheese and butter until smooth. Beat in egg and vanilla. Add cake mix, beat on low speed until blended. Stir in chocolate and peanut butter chips.
Drop by rounded tablespoons 2 inches apart on greased cookie sheets. Bake at 375F for 10-12 minutes or until set. Cool for 3 minutes before removing to wire racks. Store in an airtight container.
Makes 4 dozen cookies.
Side Note: I have someone at work that has a peanut allergy so I made it with 2 cups of chocolate and white swirl chips
Sunday, 8 April 2012
Gooey Chocolate cookies
1 package cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 package chocolate cake mix
In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.
Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350F for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pan to wire racks.
Makes 4 1/2 dozen cookies
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 package chocolate cake mix
In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.
Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350F for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pan to wire racks.
Makes 4 1/2 dozen cookies
Saturday, 7 April 2012
Watergate Salad
Ingredients:
1 20 oz. can crushed pineapple
1 3.5 oz. package pistachio pudding and pie filling
2 cups miniature marshmallows
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
2 cups frozen whipped topping (such as Cool Whip), thawed
Preparation: Drain the pineapple, reserving 1/4 cup of the juice. Place the pineapple and reserved juice in a large bowl. Add the pudding mixes, miniature marshmallows, pecans and coconut. Stir well. Gently fold in the whipped topping until the mixture is well-combined, but not soupy. Refrigerate until ready to serve.
1 20 oz. can crushed pineapple
1 3.5 oz. package pistachio pudding and pie filling
2 cups miniature marshmallows
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
2 cups frozen whipped topping (such as Cool Whip), thawed
Preparation: Drain the pineapple, reserving 1/4 cup of the juice. Place the pineapple and reserved juice in a large bowl. Add the pudding mixes, miniature marshmallows, pecans and coconut. Stir well. Gently fold in the whipped topping until the mixture is well-combined, but not soupy. Refrigerate until ready to serve.
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