Better Than Puuro Chex Mix

HAPPY NEW YEAR!  I made this snack mix for a New Year's party this evening.  Just like I needed to  rename this cake recipe (Better Than Puuro Cake) to make it more "kid friendly", I needed to change the name of this.  I decided to keep with tradition and fall back on good old Puuro.  This is amazing!  Melts in your mouth!  Very, very sweet and rich!  A little tip:  after you have melted your caramel/chips/almond bark, pour the melted mixture into a zip-loc bag, snip a corner, close bag and squeeze for the drizzle, might be hot, put on gloves :), to better get the melted mixture into the bag, put the bag into a glass jar, fold top over sides, this will hold the bag open, leaving you with two hands for pouring and scraping sides of bowl.

Better Than Puuro Chex Mix

8  c. Chocolate Chex® cereal
3/4  c. packed brown sugar
6  T. butter or margarine
3  T. light corn syrup
1/4  tsp. baking soda
1  c. Reese's Peanut Butter Cups, MINI size
1 c. miniature marshmallows
3/4  c. caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)  
1-1/2 T. heavy cream (I used half/half, I had some on hand)
3/4  c. milk chocolate baking chips
2 T. peanut butter
1/2  c. white almond bark
1 tsp. coarse sea salt (I used regular table salt)

Into large microwavable bowl (I used Tupperware Thats-A-Bowl), measure cereal; set aside. Line cookie sheet with waxed paper or foil.  In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave Chex mixture on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes.  Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.  In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Drizzle over snack. Microwave the milk chocolate baking chips and peanut butter next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency). Drizzle over the snack mixture. Then microwave the white almond bark in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture.  Quickly sprinkle coarse salt over all while candy drizzles are still wet.  Refrigerate until set. Break apart and store in tightly covered container.

Double Mint Hidden Cookies

When I was a child, I would wait for my mom to make these cookies!  She would sometimes leave off the mint topping and top the cookie with a walnut half.  I wonder if my mom knows how many walnuts I removed from cookie tops to throw into the garbage......  I prefer this method, with the mint hidden inside the cookie and the Andes Mint topping, this cookie tastes like candy.  You will love the the texture, it's a "cake" type cookie, very soft.  Mint wafers can sometimes be hard to find.  My local grocery carries them by the hanging bags of bulk candy.  This is another huge recipe :)!

Double Mint Hidden Cookies
2 c. margarine
2 c. sugar
1 c. brown sugar
4 eggs
1/4 c. water
2 tsp. vanilla
6 c. flour
2 tsp. soda
1 tsp. salt
at least 10 oz. mint wafers (a little more)
6 dozen Andes mints

Cream butter and sugars.  Beat in eggs, one at a time.  Add water and vanilla and mix well.  Add dry ingredients, mix thoroughly.  Cover and refrigerate for 2 hours.  Place 1 inch balls of dough on cookie sheet, approximately 2 inches apart.  Enclose 1 mint wafer inside each ball (push mint into center of ball, pull sides up to cover).  Bake at 350° for 10-12 minutes, until golden.  Remove from oven, place 1/2 of Andes mint on top of each cookie.  Let melt slightly (1-2 minutes), using spoon, spread softened mint to gently cover cookie.  Remove to cooling rack to cool. Yields approximately 6 dozen cookies.

Sloppy Joes

I found it!!  I have never been happy with my Sloppy Joes, everyone else makes them so much better!  Not any more :).  I think most people just throw stuff together when they make theirs, that doesn't work for me.  I have tried many recipes, many call for green pepper (which doesn't go over very well in this house), or they are really blah, or they just have too many "scary" ingredients.  We had some friends over after our church Christmas program.  I knew Sloppy Joes were a good idea, I could put them going before the program, they would be ready when we got home.....  Then I remembered that I don't know how to make a good Sloppy Joe.  I went online to do some hunting and this is what I found, not a green pepper in sight, yet with a pinch of cayenne pepper, just the right amount of zing (not spicy, just nice flavor).  I will admit, I thought, molasses?  I followed the recipe exactly.  This will be my Sloppy Joe recipe!

Sloppy Joes
1 lb. ground beef
1/3 c. chopped onion
1 garlic clove, minced 
1 can (8 ounces) tomato sauce 
1/2 c. ketchup 
4 tsp. Worcestershire sauce 
1 tsp. molasses 
1 tsp. prepared mustard 
1/2 tsp. ground mustard 
pinch cayenne pepper 
salt/pepper to taste

In a saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup, Worcestershire sauce, molasses, prepared mustard, ground mustard and cayenne pepper. Bring to a boil. Reduce heat; simmer, uncovered, for minimum 5 minutes (the longer the better). Serve on buns. Yield: 6 servings.
WW PointsPlus™ = 3 pts. per serving 

Mom's Peanut Blossom Cookies

As you can see from the last few posts, I'm revving up for the Christmas season with traditional holiday baking.  Typically, I don't do very much sweats baking.  This time of year, I pull out the stops!  Not only are these different treats my favorites for taste, but also the wonderful feeling of nostalgia that comes with each pan, as it's pulled from the oven.  The smells themselves bring me back to childhood, helping mom unwrap the candies, roll the dough.  Many, many fond memories...

Mom's Peanut Blossom Cookies
1-3/4 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 c. butter
1/3 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
Hershey's Kiss candies (1 bag of kisses covers double batch)

Cream butter and peanut butter, add sugars, egg and vanilla.  Mix well.  Blend in dry ingredients, mix well.  Roll into 1-inch balls, roll in sugar, put onto cookie sheet.  Bake at 375° for 8 minutes, remove from oven, top each cookie with Kiss, return to oven for an additional 2 minutes.  Remove to cooling rack.  Makes 3 dozen cookies.
WW PointsPlus™ = 3 pts. per cookie

Chocolate Mint Meltaways

I think everyone has their favorite Holiday cookies, one my favorites from childhood?  Mint Hideaways, which are really good, but a bit putzy.  I'm sure I will still make them, as for today, I made these.  It's a cookie I had at a friends last Christmas season, this was my first attempt.  Excellent!  If you like a soft and chewy chocolate mint cookie, you will love these!  This recipe is huge.  When I made it I cut it in half.  Don't question the fact that there is no salt or vanilla, this is accurate.

Chocolate Mint Meltaways
3 c. brown sugar
1-1/2 c. butter
1/3 c. water
4 c. chocolate chips
4 eggs
5 c. flour
2-1/2 t. soda
2 tsp. peppermint extract
 Andes mints (approximately 156)

Cream sugar, butter and water.  Add chocolate chips, eggs and extract, mix well.  Mix together dry ingredients, mix with rest of batter.  Chill dough.  Line cookie sheet with tinfoil (shiny side up), strange instruction, but do it.  Roll dough into 1 inch balls, place on foil.  Bake at 350° for 8-10 minutes.  Top each cookie with Andes mint, let set for about 1 minute, turn quarter turn (I had 2 pans going at the same time, when each cookie had a mint, I immediately went back to first one, the mint was perfect softness for turning).  Remove to cooling rack.  Makes about 13 dozen.
WW PointsPlus™ = 3 pts. per cookie

Tender Gingersnap Cookies

Soft gingersnaps are my all time favorite!  I much prefer a chewy cookie versus crunchy.   These definitely portray the tastes and smells of the season. Cloves, cinnamon and ginger blended into one delicious cookie! For a festive edge, half dip in melted white chocolate or for quick and ease use white almond bark as I did here. 

Tender Gingersnap Cookies1 c. packed brown sugar
3/4 c. butter, melted
1 egg
1/4 c. molasses
2-1/4 c. flour
1-1/2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 c. sugar
white almond bark, melted (optional)

In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.  Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.  Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 3 dozen.
 WW PointsPlus™ = 3 pts. per cookie (without white chocolate)

Carmelized Pecans

Have you ever bought those caramelized almonds or pecans at the mall?  These are basically the same thing.  The brown sugar and cinnamon mixture gives an amazing flavor and the slow baking gives the perfect crunchiness....  I just made a batch and put some in a pretty Holiday plastic bag, and tied it with a ribbon.  A fun addition to a gift I gave at an annual get together with friends.  Bonus: your house will smell wonderful!!   Feel free to use almonds in place of the pecans.

Caramelized Pecans
1 egg white
1 tsp. cold water
1 lb. pecans (or almonds)
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. sugar

Put nuts into large bowl.  In a separate bowl, beat egg whites slightly, add water.  Beat until frothy but not stiff.  Pour over nuts, stir until nuts are well coated.  In a separate bowl, mix sugar, salt and cinnamon, add to nuts mixture, stir until well coated.  Pour onto buttered cookie sheet.  Bake at 250° for 1 hour, stirring half way through.  Pour onto waxed paper, let cool.  Store in covered container.  Enjoy!

Mexican Lasagna

We love tacos and we love lasagna, so......  I will definitely make this again, I actually made an extra pan to freeze.  I really like recipes that freeze well, I often find myself with not much time to throw something together, love it when I have something to just throw in the oven :).  This recipe calls for uncooked lasagna, I partially cooked them since I was freezing some.  If you cook your noodles, omit the water.

Mexican Lasagna
2 pds. ground beef
1 - 16 oz. refried bean
1 - 4 oz. chopped green chilies
1 envelope taco seasoning
2 T. hot salsa
4 c. shredded Colby-Monterey Jack cheese, divided
12 oz. lasagna, uncooked
1 - 16 oz. mild salsa
2 c. water
2 c. sour cream
1 - 2 1/4 oz. can sliced olives, drained
3 green onions, chopped
1 med. tomato, chopped, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.  In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.  Combine mild salsa and water; pour over top. Cover and bake at 350° for 1 hour or until heated through.  Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting. Yield: 12 servings.
WW PointsPlus™ = 11 pts. per serving 

Oatmeal Chocolate Chip Cookies

So if there is oatmeal in these cookies, does that mean they are healthy?  That's what I thought....  I actually love oatmeal raisin, but for some reason my kids prefer these (chocolate vs. raisins?).  I suppose the raisins would make them too healthy....  Seriously, these are excellent, I tend to prefer a moister cookie like this one, and maybe the oatmeal really does add a nutritional benefit... sounds good to me.

Oatmeal Chocolate Chip Cookies
1/2 c. shortening
1/2 c. margarine
1 c. sugar
1 c. brown sugar
1 tsp. vanilla
2 eggs
1-1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3 c. oatmeal
1 c. chocolate chips

Preheat oven to 350°.  Cream shortening, margarine and sugars until smooth.  Add vanilla and eggs, mix well.  Mix in dry ingredients.  Stir in chips.  Use cookie scoop or drop onto cookie sheet.  Bake for 12-15 minutes.

Au Jus Roast Beef (French Dip)

This French dip recipe is so incredibly easy to make and tastes excellent!  This is often a recipe I make if we having friends for dinner.  I have heard many times "this is the best French dip I have ever had!"  I have served it with the drippings as a dipping sauce, or I have mixed the dripping in with the shredded beef and served directly on hoagie buns.  Either way, its delicious!

Au Jus Roast Beef (French Dip)
 4 lbs. beef roast
1 pkt. Hidden Valley dry mix (original)
1 pkt. Au Jus Mix
8 c. beef broth

Mix the 2 mix packets with beef broth, the dry ingredients mix better if the broth is warmed a bit first.  Pour over roast in crock pot.  Cook all day (6 hours minimum), remove from crock pot, shred and serve in hoagie buns.  Use remaining sauce/juice for dipping.

Halloween Chex Mix

I saw this recipe a few weeks ago in an advertisement for Brach's Candy Corn.  I decided to make it today for a gathering we are going to this evening.  When I looked closer as the recipe there were a few things about it that seemed strange to me (way to much white chocolate for one).  I ended up improvising and tweaking it to my liking.  I don't do this often, I like a nice neat and detailed recipe!!  Anyway, this is what I ended up with and it's delicious!  Once again, I love the sweet and salty mix!

Halloween Chex Mix
16 oz. white chocolate chips
2 T. vegetable oil
8 c. Rice Chex cereal
4 c. bite-sized pretzel twists
1 c. salted peanuts
2 c. candy corn

In a large bowl mix together cereal, pretzels, peanuts and candy corn.  In a microwavable bowl melt chips and vegetable oil until smooth.  Pour over rest of mixture and stir to coat.  Spread onto wax paper until cooled and chocolate is set, break into chunks.  Store in air tight container.

Cheesy Chicken Chowder

This time of year brings out the soups in me :).  This one is a favorite for me and my family.  Sometimes a cheesy soup is a little too cheesy, I like the consistency of this one.  I almost always purchase and slow cook a whole chicken when I make a recipe that calls for chicken.  It makes for an easy way to get nice moist chicken with a mix of light and dark meat.

Cheesy Chicken Chowder
3 c. chicken broth
2 c. diced, peeled potatoes
1 c. diced carrots
1/2 c. diced celery
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter or margarine
1/3 c. flour
2 c. milk
2 c. shredded cheddar cheese
2 c. diced, cooked chicken

In 4-quart saucepan, bring chicken broth to a boil.  Reduce heat; add potatoes, carrots, celery, onion, salt and pepper.  Cover and simmer for 15 minutes or until vegetables are tender.  Meanwhile, melt butter in medium saucepan; add flour and mix well.  Gradually stir in milk; cook over low heat until slightly thickened.  Stir in cheese and cook until melted; add to broth along with chicken.  Cook and stir over low heat until heated through. 6-8 servings (approx. 14 cups).
WW PointsPlus™ = 5 pts. per cup

O'Henry Bars

I almost never make these bars!  I have 3 different recipes that I try very hard to rarely make, this is one of them.  And probably after I finish this post and calculate the WW points, I may never make them again....  If you want my opinion, the perfect marriage is chocolate and peanut butter, this combination is my major downfall, I try to keep temptation at bay by staying away from mixing these two ingredients in my recipes as much as possible :) I cannot leave them alone!!  Enjoy!

O'Henry Bars
4 c. oatmeal
1 c. brown sugar
2/3 c. melted butter
1/2 c. corn syrup
3 tsp. vanilla
6 oz. chocolate chips
2/3 c. peanut butter (chunky or creamy)

Mix oatmeal and brown sugar together; add butter, syrup and vanilla.  Pat into 9 x 13-in. pan.  Bake 12 minutes in 375° oven (will look doughy, do not overbake).  Melt chocolate chips and peanut butter in microwave.  Spread over cooled crust.  Cut into 24 pieces.
WW PointsPlus™ = 7 pts. per piece

Chocolate Caramel Cracker Bars

These bars are really, really, really rich and sweet!  I love sweet and salty!  A long time ago, I had a recipe that called for Club crackers with a sweet syrup poured over it, I don't know what happened to that recipe, but this recipe has the same concept.  Don't worry about how well the crackers line up, in the end it doesn't matter.

Chocolate Caramel Cracker Bars
1 tsp. plus 3/4 c. butter, cubed
45 Club crackers (2-1/2 in. x 1 in.)
14 oz. can sweetened condensed milk
1/2 c. brown sugar
3 T. light corn syrup
1 c. semisweet chocolate chips

Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan. In a large saucepan, combine the milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir for 7 minutes. Remove from the heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice.  Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate for 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3-in. x 1-in. bars. Yield: 27 bars.
WW PointsPlus™ = 5 pts. per serving

Scalloped Potatoes with Ham

I have a few favorite dishes that I make with leftover ham.  Scalloped potatoes and ham is one of them.  Quite often I just make a basic "Betty Crocker" version, nothing fancy.  Sometimes I like to do this one with the added flavor of thyme.  If you have made and enjoyed my recipe for Ham and Potato Chowder you will love this recipe.  Very much the same ingredients.  My advice, the longer you bake scalloped potatoes the better, let them get good and crispy on top.

Scalloped Potatoes with Ham
6 T. butter, divided
1/4 c. all-purpose flour
1 t. dried parsley flakes
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
3 c. milk
6 c. thinly sliced potatoes
1-1/2 c. chopped fully cooked ham
1 small onion, chopped

In a large saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.
Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.
WW PointsPlus™ = 14 pts. per serving

Hark To Bounty Popovers

I have memories of me and my friends walking about a mile to a little restaurant called Hark To Bounty, I'm sure they just loved us.  A bunch of probably 10 year olds would walk in and order a pop knowing that these delicious popovers were served with every order.  So we would take up a table, order and drink our pops, eat our fill of popovers and (hopefully) leave a meager tip...  Sad the say Hark To Bounty is no longer, but their popovers live on!!  The best method of making popovers is in what is called a "custard cup", it's a small glass dish.  One popover per dish.  You can purchase actual popover pans, I have had them, but much prefer the size and shape using custard cups.  In this case I just used regular cupcake pans and made what I call mini popovers.  Serve with honey-butter for the perfect combination!  If you do mini ones like I did, watch closely, the baking time is cut almost in half.

Hark To Bounty Popovers
12 eggs
4 c. milk
2 T. margarine, melted
4 c. flour
1 tsp. salt

Combine eggs, milk and margarine.  Slowly mix in flour and salt.  Batter will be slightly lumpy.  Grease 15 glass custard cups (or use popover pan).  Fill 2/3 full.  Bake for 45 minutes.  When done, slit a small opening in each popover to let out steam.
WW PointsPlus™ = 6 pts. per popover

Monkey Bread (bread machine)

I think everyone has made Monkey Bread, there are many, many recipes to be found, often using frozen bread dough.  This is basically caramel rolls without rolling (I believe I have mentioned that I take the easy way out if possible :).  The bread is nisu bread, for you non-Finnish people, that translates to sweet bread.  I'm not crazy about the lack of flavor you get when just using a basic bread dough.  By the way, you can use this dough to make nisu breads also, or if you want to put the time into it (groan), you can make real caramel rolls or cinnamon rolls.

Monkey Bread

Bread Machine Nisu
1 c. warm milk
4 T. margarine
3 eggs
4 heaping c. bread flour
1-2/3 c. sugar, divided
1 tsp. salt
1/2 tsp. cardamom (optional)
2 tsp. yeast
2 tsp. cinnamon

Add ingredients in order listed to bread machine (using 2/3 c. sugar), run through dough cycle.  Meanwhile, combine 1 c. white sugar with cinnamon.  After cycle is completed, cut into chunks, roll in cinnamon and sugar mixture and drop in single layer in greased 9 x 13-inch pan.  Cover with cloth and let rise until double, about 45 minutes.

Caramel

1/2 c. margarine
1 c. brown sugar

Put ingredients into saucepan, stir and bring to boil, boil 1 minute.  Pour over bread chunks.  Bake at 350° for 25 minutes, or until golden. Let rest in pan for 10 minutes, then dump out onto cooling rack.  Yields 15 servings.
WW PointsPlus™ = 10 pts. per serving

Banana Bread

Otherwise known as "the best banana bread you'll ever eat"!  Honestly, it's awesome!  This bread is super moist!  Unlike many banana bread recipes, you don't need buttermilk (as you can see, just a bit of butter:).  You won't have to put those over-ripe banana into the freezer to wait until you remember to purchase buttermilk.  This is what I did in the past, usually to have the bananas be long forgotten, only to be tossed next time the freezer was cleaned out.  When my kids see the bananas getting dark, they start watching for banana bread.

Banana Bread

1 c. sugar
2 eggs
1 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 stick butter
3 to 4 ripe bananas

Preheat over to 350°.  Mix together bananas and melted butter, add remaining ingredients.  Put into greased bread pan, bake for 1 hour or until toothpick poked into center comes out clean.  Let stand in pan on cooling rack for 10 minutes before removing to cooling rack to cool.
WW PointsPlus™ = 74 pts. per loaf

Fried Cabbage

This was my lunch yesterday, today and probably tomorrow.  After all I need to use the whole head :).  Seriously, I found myself with an extra head of cabbage and decided to do some research to see if there was something "else" I could do with it, the crushed red pepper caught my attention.  I cut the recipe down to 1/3 for my lunch portion.  I like a light lunch (save my points for supper), this fit the bill, the red pepper gave it the little zing I tend to lean towards when making low point lunches.  Maybe the "big" flavor makes me feel like I ate more....?

Fried Cabbage

2 T. butter
1 T. sugar
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. pepper
6 c. coarsely chopped cabbage
1 T. water

In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally. Yield: 6 servings.
WW PointsPlus™ = 2 pts. per serving

Philly Burger

I know.  If it ain't broke, don't fix it.... That was my thought when I first saw this recipe.  The ingredients do not deviate far from what I usually use when making a grilled burger, which is onion, Worcestershire sauce and salt and pepper mixed with my ground beef.  I gave it a try.  I will make this again, the sauce was a nice added twist.  My kids opted for cheeseburgers, no sauce.  I don't know that they noticed a difference from the typical grilled burgers I make.  It's fun to change things up a bit!

Philly Burger

2 T. Worcestershire sauce, divided
4 tsp. Dijon mustard, divided
1 can (2.8 oz.) French-fried onions, divided
1 pd. ground beef
1 pkg. (3 oz.) cream cheese, softened
1 jar (2.5 oz.) sliced mushrooms, drained
1 tsp. dried parsley flakes
4 hamburger buns

In a large bowl, combine 1 tablespoon Worcestershire sauce, 3 teaspoons mustard and half the onions. Crumble beef over mixture; mix well. Form into four patties. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until a thermometer reads 160° and juices run clear.  Meanwhile, in small bowl, combine the cream cheese, remaining Worcestershire sauce mixture, mushrooms and parsley. Spread the cheese mixture on cooked patties; top with reserved onions. Grill or broil 30 seconds longer or until the onions are crisp-tender. Serve on hamburger buns. Yield: 4 burgers.
WW PointsPlus™ = 16 pts. per burger
 

Mrs. Wages Salsa

I think I have mentioned it before, I am a lazy cook.  If there is an easier way to achieve basically the same results, meaning, flavor and taste is not lost, I am all for it!  This is the perfect example.  I have been making salsa this way for years.  I used to spend so much time and energy with my old recipe, after making this one, I came to the conclusion that we loved this salsa as much as the other, and this one is way easier.  I made this batch this morning, actually I boiled and chopped the the tomatoes last night and left them in the refrigerator until this morning.  The flavors of this mix is extremely good and the prep is so simple!  All you need is Mrs. Wages Salsa Mix, tomatoes and vinegar.  Oh, and don't forget the jars!

Note: one package makes 6 pints.  General rule of thumb - if you have a heaping ice cream bucket of tomatoes, you have enough for a batch.

I debated about putting this on my blog and decided I would because I remember how excited I was when I first tasted this salsa and then learned how simple is was to make.  I have even made it when tomatoes are not in season, using canned tomatoes.

Cowboy Salsa

I think I have a new "favorite" fresh salsa!  We had a neighborhood party recently, this was a shared dish.  It's really, really good!  The flavors work so well together, don't be afraid of the can of hot jalapenos peppers, use the whole thing, or use fresh.  Must be the sugar that tones it down so much.  I wouldn't call this a "hot and spicy" salsa.  I made it for a wedding shower this past weekend and had many requests for the recipe.

Cowboy Salsa

1 (15 oz.) can Corn and Diced Peppers, drained
2 (15 oz.) cans black beans, drained
1 (4 oz.) can jalapenos peppers, chopped
4 to 5 pieces celery, chopped
4 to 5 stalks green onion, chopped

Dressing:
1/3 c. sugar
1/3 c. rice vinegar
1/3 c. vegetable oil

Combine top ingredients, set aside.  Mix together dressing ingredients into saucepan, bring to boil.  Remove from heat, let cool.  Mix together with top ingredients, refrigerate.
WW PointsPlus™ = 49 pts. per recipe

Better Than Puuro Cake

I have been making this cake for years, it's by far and away the absolute favorite in this house.  Every birthday has it!  Because of its popularity with my "children", I changed the name from a not very child appropriate one to something warm and friendly like Puuro : ).  For those not of the Finnish descent, Puuro is hot cereal or hot oatmeal, nothing warmer or friendlier than that!  Seriously, this cake is to die for!!

Note: At one time you could purchase a 1/2 pt. jar of Mrs. Richardsons "Butterscotch, Caramel, Fudge" topping.  Now I can usually find a jar of "Butterscotch, Caramel" and a jar of "Fudge" toppings, I just eyeball the portions to equal 1/3 pt. of each flavor.  I also highly recommend using Mrs. Richardsons brand, I wouldn't make it with any other.

Better Than Puuro Cake

1 box chocolate cake mix
14 oz. can sweetened condensed milk
1/2 pt. jar Mrs. Richardsons Butterscotch, Caramel, Fudge topping
8 oz. Cool Whip
2 to 3 Heath bars, crushed

Make cake according to direction on box (9 x 13-inch).  Let cake cool for 25 minutes.  Poke holes in cake with handle of wooden spoon.  Fill holes with entire can of sweetened condensed milk.  Pour toppings over cake, then cover with Cool Whip.  Cool in refrigerator for at least 5 hours.  Sprinkle with Heath pieces just before serving.  This cake only gets better the longer it has to absorb the toppings.  Serves 20.
WW PointsPlus™ = 11 pts. per serving

I had someone ask why I haven't been adding Weight Watchers points to some of my recipes.  I have decided that if the ingredient amounts are not exact, I wouldn't bother.  For example, the Oriental Chicken Wings call for 3 to 5 pounds of chicken.  I will continue to figure out the points for those recipes that are easy to divide into exact portions.

Mexican Curry

This family tends to lean toward Mexican when we discuss our favorite meals.  I really don't like meal planning, yet I know the benefits of having a good, complete list when going grocery shopping.  I have discovered a method that seems to make everyone happy, most of the time.  I will have each of my kids request two meals, having four left at home, that gives me eight ideas.  A few menu items consistently are on the list every time, Mexican Curry is one of those.

Mexican Curry

1-1/2 lbs. ground beef
1 onion, chopped
1 (15-oz.) can tomato sauce + 1 can water
1 tsp. salt
2 tsp. oregano
2 tsp. cumin
2 tsp. chili powder
2 tsp. garlic salt
2 c. cooked rice
Frito chips
shredded cheese
lettuce
chopped tomato
sour cream
salsa

Brown beef and onion.  Add rest of ingredients, excluding rice.  Simmer for 35 minutes.  Add rice and simmer for an additional 5 minutes.  Dish over Fritos.  Top with cheese, tomato, lettuce, sour cream and salsa.
WW PointsPlus™ = 4 pts. per cup (meat mixture only)

Oriental Chicken Wings

This past month has been pretty crazy!  It's hard to believe that I will be back in school next week.  A couple of weeks ago, on a Saturday morning, my husband walked in the door after 18 holes of golf and informed me that we had a family potluck picnic to attend....  in 2 hours!  After a quick run to the grocery store for some wings, I put together this recipe.  Very quick and easy.  One of my absolute favorite ways to prepare chicken, I used the same sauce for legs a couple of days ago.  Delicious!  In this case I grilled the wings.  Grilled or oven baked, both wonderful!

Oriental Chicken Wings

3 to 5 lbs. chicken wings, sectioned
3/4 c. water
1/3 c. lemon juice
1/4 c. soy sauce
1 c. sugar
2-1/2 T. cornstarch
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 400°.  Place cooling rack in foil-lined jelly roll pan.  Place wings on rack.  Bake for 30 minutes, turning wings after 15 minutes.  In small saucepan, combine water, lemon juice and soy sauce.  Heat to boiling.  Boil for 3 minutes.  Combine sugar, cornstarch and spices; add to soy sauce mixture.  Cook until thickened.  Brush sauce on wings; bake 15 minutes longer, turn wings; brush with sauce.  Bake an additional 15 minutes.

Corn Puff Caramel Corn

I was looking for something to bring to a picnic at the lake, some sort of snack that would withstand the heat.  I decided to make this, it didn't work : (  it ended up getting sticky.  I'm not a big popcorn fan, I don't like the hulls.  Puffcorn is basically "hull-less" popcorn.  The finished product (without the heat....) is a slightly crunchy sweetness that melts in your mouth.  Peanuts are optional, I did add them.  I think next time I will add them into the syrup mixture before adding to the puff corn, I'm thinking that they might stick to the corn better.  Super easy!  I will be making this again!

Corn Puff Caramel Corn

1 (9-oz.) pkg. Puffcorn Curls or popped corn
1 c. salted peanuts, optional
1 c. butter, cubed
1 c. packed brown sugar
1/2 c. light corn syrup
1 tsp. baking soda

Place Puffcorn and peanuts into large roasting pan; set aside.  In a large heavy saucepan, bring the butter, sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes.  Remove from heat and add baking soda; stir well (mixture will foam up).  Pour over corn curl mixture and toss well to coat.  Bake at 250° for 45 minutes, stirring every 15 minutes.  Spread on waxed paper to cool.  Break apart and store in airtight container.

Lasagna Rollups

I took a chance the first time I made this, I figured my kids would take one look and look away....  I was very pleasantly surprised when they really liked it!  I have only made it using chicken, I like to bake a whole chicken to shred to be used in recipes.  In this case, I cut the chicken into very small pieces.  You can lay the rolls down, seam side down if you wish, or like in this case up on their sides.  If you put up on sides, leave a part of the outside end of noodle bare of filling, it will hold together better.

Lasagna Rollups

9 lasagna noodles, cooked
1 c. cooked chicken, turkey or ground beef
1 c. cottage cheese
1 c. frozen chopped spinach, thawed and squeezed dry
1/2 c. Parmesan cheese, separated
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. Italian seasoning
1 jar spaghetti sauce
1 c. mozzarella cheese

Preheat oven to 375°.  Spray a 9-inch baking dish with cooking spray.  Pour 1 cup of spaghetti sauce on the bottom of baking dish.  Set aside.  In a medium size bowl, mix together; meat, 1/2 cup spaghetti sauce, cottage cheese, spinach, 1/4 cup Parmesan and spices.
When noodles are cooked, drain, lay on a kitchen towel to dry.  Start assembling lasagna rollups by spreading 1/9 of the meat mixture over each individual lasagna noodle.  Roll noodle, place into baking dish.  Pour remaining sauce over noodles, sprinkle with remaining Parmesan cheese, top with mozzarella.  Bake for 30 minutes covered with foil, remove foil and bake for an additional 15 minutes, or until cheese is melted and slightly browned.
WW PointsPlus™ = 5 pts. per rollup

Cucumber Salad

Cucumbers were a little early this year.  We sure have been enjoying them!  This salad is pretty much a staple once the they arrive.  The cucumbers will be gone long before the dressing, not a problem, just cut up a few more and throw them in!

Cucumber Salad

4 medium cucumbers
1 medium onion
1-1/2 c. mayonnaise
1/2 c. sugar
salt and pepper
3 tsp. vinegar

Combine mayonnaise, sugar, salt and pepper, add vinegar.  Mix well.  Peal and thinly slice cucumbers, thinly slice onion into rings; add both to dressing.  Refrigerate for several hours.

Oriental Chicken Salad

This salad is very light, both in texture and taste.  Perfect for these balmy summer days we have been having!  I love the toasted nutty flavor.  The original recipe is huge!  I have cut down the measurements a bit, it still makes a lot.  When all is mixed together, the volume is just short of a Tupperware "Thatsa Bowl", if you might have one :).  I like to brown the noodles/nuts and mix together dressing ahead of time, makes last minute preparations much easier.  Be careful when browning, don't burn, the burnt flavor will take over.  If you would prefer to use fresh chicken rather than canned, go for it!  This is not fussy!

Oriental Chicken Salad

3 lbs. bag cabbage
3 green onion, diced
10 oz. canned chicken, shredded
1-1/2 package chicken Ramon noodles, reserve seasoning pkt.
1/3 c. sunflower seeds
6 oz. slivered almonds
5 T. butter

Mix together cabbage, onion and chicken.  Brown noodles, sunflower seeds and slivered almonds in butter.  Set aside.  Browning can be made ahead, seal and store.

Dressing

1/2 c. vegetable oil
1-1/2 tsp. soy sauce
1-1/2 pkts. of chicken seasoning from noodles
1/2 c. sugar
4 T. vinegar

Mix dressing ingredients together, mix well, can be stored in fridge for up to 48 hours. 

Mix dressing/browned ingredients with cabbage just before serving.

Buttermilk Waffles/Pancakes

My husband tore this recipe out of the Taste section of the Star Tribune a few years ago.  The texture is really nice, very moist (probably all the fat in them helps :).  It's kind of funny, I have some kids who want waffles and some who prefer pancakes, same batter, but.....  I suppose the difference is a waffle is a bit crisper, however, this recipe makes a softer crust.  My husband swears by following the directions to a "T", I tend to be lazy and throw all ingredients together.  My way is very good, but I will admit, the correct way is better.  My nephew was visiting from Florida, this was my treat for him, he LOVES Uncle Maurice's waffles!

Buttermilk Waffles/Pancakes

1-1/2 c. flour
1/2 tsp. baking powder
1 T. granulated sugar
1 egg
2 c. buttermilk
1 tsp. baking soda
4 T. butter, melted

In large bowl, mix together flour, baking powder and sugar.  In another large bowl, beat egg, then whisk in buttermilk, baking soda and butter.  Fold in dry ingredients until just combined.  For waffles, put about 3/4 cup batter in waffle maker, bake until crisp.  Makes approximately 5 waffles.
WW PointsPlus™ = 8 pts. per waffle

BLT Skillet

I found this recipe recently, I figured my kids might like it, I assured them that there was nothing "strange" in it.  The night I made it, I put it on the table and by the time I sat down (why is it that mom's sit down so much later than everyone else?), there were literally 3 bites left!  I will definately be making this again!  It was delicious, it was just what everyone was in the mood for on that hot summer evening.  If I were making a list of "quick and easy" recipes, this would be on it.

BLT Skillet

12 oz. uncooked linguine
12 bacon strips, cut into 1-1/2-in. pieces
3 roma tomatoes, cut into 1-in. pieces
3 garlic cloves, minced
4-1/2 tsp. lemon juice
3/4 tsp. salt
3/4 tsp. pepper
6 T. grated Parmesan cheese
3 T. minced fresh parsley
3/4 c. chicken broth

Cook linguine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels; drain, reserving 3 tsp. drippings.  In the drippings, saute tomato and garlic for 1-2 minutes or until heated through.  Stir in the bacon, lemon juice, broth, salt and pepper.  Drain linguine; add to the skillet.  Sprinkle with cheese and parsley; toss to coat.  Yield 6 servings.
WW PointsPlus™ = 9 pts. per serving

Mom's Coleslaw

This is by far the best coleslaw I have ever had, or made.  It's actually called "J's Family Restaurant Coleslaw", but it's the only slaw my mom ever makes, so that's what it's known as.  We used to have a locally owned rib joint, known for their BBQ sauce.  They had a sandwich on their menu that was BBQ pulled pork topped with coleslaw, served in a bun.  Sad to say the restaurant is no longer open, but that particular menu item lives on!  I'm not sure my family would even eat a pulled pork sandwich without the coleslaw, very messy, but delicious!  This particular bag of shredded slaw (pictured) was not very colorful :(

Note: if you have my family cookbook, you will notice that I cut the dressing in half, it's all that's needed.  The full recipe is very good also, but if you have made it, you know that you end up with a lot of leftover sauce after the cabbage is gone.

Mom's Coleslaw

1 lb. cabbage, shredded (1 bag shredded)
1/2 c. mayonnaise
1/4 c. half and half
scant 1/8 c. white vinegar
6 T. sugar
1/2 tsp. pepper
1/2 T. celery seed
1/2 tsp. salt

Mix all ingredients together, fold into cabbage.  Chill 2-3 hours.  Initially it may seem like the cabbage is to dry, it isn't, let it chill!
WW PointsPlus™ = 35 pts. per recipe

Triple-Layer Pretzel Brownies

I made these recently for a friends daughters graduation.  They were really good!  They only got better with chilling.  I froze them before sending them to her.  The mix of salty and sweet is always a great combination!  My husband loved them, in his opinion, the richer the better!  These are very chocolaty and sweet!  The recipe calls for a brownie mix, which I used, feel free to use your favorite scratch recipe or use my "One-Bowl Brownies".

Triple-Layer Pretzel Brownies

3 c. crushed pretzels
3/4 c. butter, melted
3 T. sugar
1 package fudge brownie mix (13 x 19-in. pan size)
3/4 c. semisweet chocolate chips
1/2 c. creamy peanut butter

Combine pretzels, butter and sugar in a small bowl.  Press into lightly greased 13 x 19-in baking pan.  Bake at 400° for 8 minutes.  Cool on a wire rack.  Reduce heat to 350°.  Prepare brownie mix batter according to package directions.  Pour over prepared crust.  Bake for 30-35 minutes or until toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool completely on a wire rack.  Melt chocolate chips and peanut butter in a microwave; stir until smooth.  Spread over top.  Refrigerate for 30 minutes or until firm.  Cut into bars.  Store in an airtight container.  Yield 2 dozen.
WW PointsPlus™ = 9 pts. per brownie

Indonesian Pasta

All peanut sauces are not created equal.  I have tasted a few, really like some, really didn't like others.  This recipe does a good job of getting the flavors right.  My niece served this one day last week, and I got very excited about it.  I have never made a peanut sauce that could come even close to an "authentic" peanut sauce from an Asian type of restaurant.  This one has just the right amount of zing and sweet nutty taste.  The actual recipe calls for peppers and asparagus.  I omitted the asparagus, but added chicken to make it more of a main dish.  If just using the vegetables, I would use it as a side dish.

Indonesian Pasta

1/2 c. chicken broth
2 jalapeno peppers, seeded and chopped
2 T. soy sauce
2 T. peanut butter
1 T. dried minced onion
1 T. lemon juice
1/4 tsp. brown sugar
6 oz. uncooked angel hair pasta
18 fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 medium sweet red pepper, julienned
2 tsp. olive oil
1/2 c. sliced green onion

In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm.  Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Add green onions; saute 2-3 minutes longer or until vegetables are crisp-tender.  Drain pasta; toss with vegetable mixture and reserved sauce.  Yield 4 servings.
WW PointsPlus™ = 6 pts. per cup

Macaroni and Cheese

I have never been one to make "home-made" macaroni and cheese, most of the recipes I come across look great to me, but I know my kids would frown on some of the added ingredients.  Until this one.  This is extremely basic, nothing fancy, no scary "things" added, therefore a huge hit at this house.  The original recipe calls for elbow macaroni noodles, but we prefer egg noodles.  You can skip the bread crumbs if you wish.

Macaroni and Cheese

1-1/2 c. uncooked elbow macaroni noodles (5 c. egg noodles)
4 T. butter
3 T. flour
1-1/2 c. milk
1 c. shredded cheddar cheese
2 oz. American cheese
1/2 tsp. salt
1/4 tsp. pepper
diced bread crumbs (optional)
melted butter (optional)

Cook noodles according to directions.  Melt butter in medium saucepan, stir in flour, salt and pepper.  Heat until bubbly.  Add milk, heat until warm.  Stir in cheeses; cook and stir until cheeses are melted.  Pour sauce over cooked noodles, mix well.  Put into greased 9 x 9-inch casserole pan.  Top with bread crumbs, drizzle with melted butter.  Bake at 375° for 30 minutes.

Garlic-Chive Baked Fries

I love being creative when preparing potatoes, the options are endless!  My family really likes "baked" potatoes pieces, be it French fry cut, or just cubed.  I always feel you can't over-bake cut up fresh potatoes, the longer you bake, the crisper they will be.

Garlic-Chive Baked Fries

4 medium potatoes
1 T. olive oil
4 tsp. dried minced chives
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper

Cut potatoes into 1/4-inch julienne strips.  Rinse well and pat dry.  Put into Zip-loc bag.  Mix together oil, chives, salt, garlic powder and pepper.  Add to Zip-loc bag; toss to coat.  Arrange in single layer on two 15 x 10 x 1-inch baking pans coated with cooking spray.  Bake at 450 for 20-25 minutes or until lightly browned, turning once.  Makes 4 servings.
WW PointsPlus™ = 6 pts. per serving

Chocolate Chip Cookies (pudding)

I use a number of different chocolate chip cookie recipes, I think each of my kids has their favorite.  My third daughter tends to choose to make these.  I believe my sister Karen likes to take credit for finding this recipe :)  The ingredient that makes these cookies stand out is pudding, I'm sure that's what gives them their softer texture.  Really, you could say this is the perfect chocolate chip cookie, soft on the inside, crisp on the outside.  The addition of the word "pudding" to the title is just to help me know what "chocolate chip cookie recipe" this is, might help you also.

Chocolate Chip Cookies (pudding)

2/3 c. margarine
2/3 c. butter-shortening
3/4 c. sugar
3/4 c. brown sugar
2 eggs
2 tsp. vanilla
1 (3.5-oz.) box instant vanilla pudding
1 tsp. baking soda
1 tsp. salt
3 c. flour
1 (12-oz.) bag chocolate chips

Beat margarine and shortening until fluffy.  Add both sugars, beating until well blended.  Beat in eggs and vanilla.  Slowly add while mixing; pudding, soda, salt, flour (in that order).  Mix well. Stir in chips.  Drop by tablespoonful onto cookie sheet.  Bake 350° for 10- 2 minutes.
WW PointsPlus™ = 197 pts. per recipe

Blueberry Bread Supreme

This was the last of my Upper Michigan Blueberries.  I'm not sure how I will survive the next couple of months until they are once again in season.  My parents live on Lake Superior in Northern Michigan, blueberries are plentiful come August.  I am fortunate I have a husband and a couple of kids (not all) who actually enjoy picking, I will be honest, I really don't like it at all......  I usually manage to stay out of the patches.  I am also fortunate that those that pick will share!

Special memories:  blueberries actually grow in and around my parents yard/property.  I think every grandchild has come to Grandma at some point of their toddler life with a fist full of berries, proudly giving them to her and proclaiming that now she can make a blueberry pie.  The amazing part is, Grandma always manages to make a blueberry pie, using that fist full of berries........

Blueberry Bread Supreme

2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/3 tsp. nutmeg
1/4 tsp. cinnamon
1 egg
1 c. sugar
2 T. butter, melted
1 c. buttermilk
1 c. blueberries
1 c. pecans, finely chopped

Mix dry ingredients together.  Beat egg; add sugar, mixing well.  Stir in melted butter and buttermilk.  Blend in dry ingredients, stirring just until moistened.  Fold in blueberries and nuts.  Pour batter into greased 8 x 4-inch loaf pan.  Bake at 350 for 40-50 minutes or until toothpick comes out clean.  Cool on rack.
WW PointsPlus™ = 77 pts. per loaf

Rhubarb Torte

Rhubarb again!  Tis the season.....  I think I could safely say that Rhubarb Torte is one of my very favorite desserts, usually the first rhubarb recipe of the year.  Before I had ever made anything with meringue, I assumed it was a difficult feat, I was wrong!  It's very easy, and oh so good.

FYI:  I am now on summer break from school, I lease a laptop during the school year, but have to return it for the summer.  That means I am now competing for computer time with my kids, which means less blogging time... I am loving this project, so I get a bit frustrated about this.  Hang in there, the recipes will continue, possibly at a slower rate during the summer months  :(.

Rhubarb Torte

Crust:
1 c. butter
2 T. sugar
2 c. flour

Cut butter into sugar and flour until crumbly.  Pat into a 9 x 13-inch pan, bake at 350° for 12 minutes.  Meanwhile prepare filling.

Filling:
6 egg yolks (reserve whites)
2 c. sugar
1 c. whipping cream (not whipped)
5 c. rhubarbs (diced)
1/2 tsp. salt
2 T. flour

Mix egg yolks, sugar, whipping cream, salt and flour, fold in rhubarb.  Pour over crust, return to oven, bake additional 45-50 minutes or until set.  Meanwhile prepare meringue.

Meringue:
6 egg whites
1/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt

Beat all ingredients until stiff, cover baked filling, return to oven until meringue is golden brown, approximately 5-10 minutes.  Yields 24 pieces.
WW PointsPlus™ = 7 pts. per piece

Individual Pannekoeken

Have you ever been to Pannekoeken Huis?  If so,  you will know what a Pannekoeken is, if not, this is it!  The first time I made this recipe was in the 7th grade in Mrs. Cameron's Home-Ec class (I guess that would be FACS today).  The class name changed, but maybe the class not so much?  My now 7th grade son came home last week to tell me they made this same recipe in his FACS class.  It's very simple and very easy.  The leavening agent is air, use a rotary mixer (the type with the handle to turn) or use a wire whip and whip it HARD, the more air, the higher it will raise.  My kids love to make these, they are always so impressed with the way it raises so high.  The flavor and texture is somewhere between a pancake and french toast.  Top with maple syrup, add fresh berries, yummmm!

Individual Pannekoeken

2 T. butter
1/2 c. flour
1/2 c. milk
2 eggs
1 tsp. vanilla
cinnamon
berries, optional

Preheat oven to 450°.  Put butter in 8 inch pie pan (glass works best), place pan in oven while oven is heating.  Meanwhile, combine flour, milk, eggs and vanilla into a bowl, beat well with rotary beater (air bubbles are what will make it rise).  Pour mixture into pan with melted butter.  Sprinkle with cinnamon.  Bake for 15 minutes.  Do not open oven while baking or it will not rise.
WW PointsPlus™ = 17 pts. per pannekoeken

White Chicken Chili

This is a recipe I first became interested in because of it's low Weight Watchers Points.  There is really nothing in it that screams "light" or "low-fat", it's just really high in fiber and uses chicken rather than beef.  It makes a pretty big batch, so I like to divide it into 1 cup servings and freeze.  Garnish with shredded cheese and sour cream for added flare.

White Chicken Chili

48 oz. jar Northern White Beans
2 c. salsa (use something spicy for added zing)
3 tsp. cumin
3 tsp. chili powder
4 chicken breasts, cooked and shredded
1 - 14.5 oz. cans chicken broth

Combine all ingredients, simmer for 1 hour or until heated through.  Crock pot method, combine all ingredients and cook on low for 3-4 hours, or until heated through.
WW PointsPlus™ = 3 pts. per cup

Gorgonzola Steak Salad

My sister Tricia is really good at throwing together healthy ideas.  My favorites are her salads!  In this case it's made with steak.  As you can see from the picture I (and Tricia) like our steak still moving (sorry if it looks a bit rare for you :).  I'm thinking this might be a great idea is you have left-over steak. 

Gorgonzola Steak Salad

5 oz. of spring mix greens
1/4 red onion, cut into thin rings
1 sweet potato, cooked, cooled and cut into cubes
6 cherry tomatoes, halved
1 - 8 oz. steak (such as rib eye or new york strip), grilled and cut into thin slices
2 oz. (or to taste) Gorgonzola cheese
Red Wine Vinaigrette (recipe below)

In a large bowl, combine the lettuce, red onion, cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.

Cut the steaks crosswise into thin slices. Arrange the slices and sweet potato on top of the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

Red Wine Vinaigrette
1/4 c. red wine vinegar
1-1/2 T. fresh lemon juice
1 tsp. honey
1 tsp. salt
freshly ground black pepper
1/2 c. olive oil

Mix the vinegar, lemon juice, honey, salt and pepper in a blender.  With the machine running, gradually blend in oil.

Byerly's Wild Rice Soup

When I was growing up, you actually had to visit the restaurant in Byerly's grocery stores to get this delicious soup!  Now I think you can buy it frozen from just about any grocer.  I'm assuming my mom found the recipe in the "Byerly's Cookbook" that she purchased years ago (I wonder if it's still around....).  It's definitely the best Wild Rice Soup I have ever had, very rich and creamy!

Do ahead tip:  Make big batches of wild rice at once, measure and package what you don't need and freeze, it thaws wonderfully, just run under hot water!

Byerly's Wild Rice Soup

6 T. butter or margarine
1 T. onion, diced (more is better)
1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice
1/2 c. minced ham
1/2 c. carrots, shredded
3 T. slivered almonds
1/2 tsp. salt
1 c. half and half

Saute' onion in butter until tender.  Gradually blend in flour.  Slowly add broth.  Cook, stirring constantly, until mixture comes to a boil.  Boil 1 minute.  Stir in rice, ham, carrots, almonds and salt.  Simmer 5 minutes.  Blend in half and half.  Heat to serving temperature.  Yields approximately 5 cups.
WW PointsPlus™ = 10 pts. per cup

Parmesan Roasted Asparagus

Hmmmm, fresh asparagus.....  Sorry to say this is not from my garden, we lost ours (or we can't remember where we planted it :).  I love when friends share!  Roasting fresh vegetables is the only way to go, roasted green beans are to die for!  The trick is to roast them until you are starting to be concerned that you may be burning them.  For sure 25-30 minutes.

Parmesan Roasted Asparagus

1 lb. fresh asparagus, trimmed
3 T. olive oil
1/4 c. grated Parmesan
1 tsp. lemon-pepper seasoning
1/4 tsp. salt

Place asparagus into Zip-loc bag, add the rest of the ingredients.  Shake until well coated.  Heavily spray 15-in. x 10-in. baking pan with non-stick spray.  Bake at 400° for 25-30 minutes, until tender.  Stirring once.
WW PointsPlus™ = 14 pts. whole recipe