Raspberry-Rhubarb Slab Pie

I guess I better use up last years rhubarb before harvesting this years.  I just spent the weekend with all of my siblings and dad and mom and much of it with my sister-in-law and nieces and nephew.  When we gather, it's a safe bet there will be plenty of home baked goods.  These bars were my contribution, it's a new recipe, they were a HUGE hit!  The crust was very flaky. I made them with my dad in mind, he is partial to raspberries.  Funny, it took him quite a few bars to determine that in fact they were very good :).

Raspberry-Rhubarb Slab Pie

3-1/4 c. flour
1 tsp. salt
1 c. butter
3/4 c. plus 1 to 2 T. milk
1 egg yolk
2 c. sugar
1/3 c. cornstarch
5 c. fresh or frozen unsweetened raspberries, thawed and drained
3 c. sliced fresh or frozen rhubarb, thawed and drained

Vanilla icing
1-1/4 c. confectioners' sugar
1/2 tsp. vanilla extract
5 to 6 tsp. milk

• In a large bowl, combine flour and salt; cut in butter until crumbly.  Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball.  Add additional milk, 1 T. at a time, if necessary.
• Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap.  Refrigerate for 1 hour or until easy to handle.
• Roll out larger portion of dough on lightly floured surface in to an 18 x 13-inch rectangle.  Transfer to an ungreased 15 x 10 x 1-inch baking pan.  Press onto the bottom and up the sides of pan; trim pastry to 1/2 inch above edges in pan.
• In a large bowl, combine sugar and cornstarch.  Add raspberries and rhubarb; toss together to coat.  Spoon into pastry.
• Roll out remaining dough; place over filling.  Fold bottom pastry over edge of top pastry; seal with a fork.  Prick top with a fork.
• Bake at 375° for 40-50 minutes or until golden brown.  Cool completely on a wire rack.
• For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie.  Cut pie into 24 squares.

WW PointsPlus™ = 6 pts. per square

Chicken Pasta Salad

I would call this my "pasta salad base".  I often start here and add whatever I feel like adding.  As in this case I left it as is, this is the way my kids prefer and it is very good.  If I am making for something other than home, I will add peppers, or maybe use ham instead of chicken and put cubes of cheese in..... I often use canned chicken.  This salad as you see it is often the graduation salad at my sister Sandy's if there is an open house at their home.  Warmer weather is coming, salads are a good thing.  This is super easy to put together, just a bunch of cans and jars.

Chicken Pasta Salad

1 lb. box of pasta of choice
1 (15-oz) jar mayonnaise dressing
1 (15-oz) jar miracle whip dressing
1 (4.5-oz) can chicken (or fresh chicken)
1 (8-oz) can crushed pineapple, drained (reserve juice)
2 stalks celery, diced
2 stalks green onion, chopped
salt
pepper

Prepare pasta according to directions on the box.  Combine in bowl; dressings and pineapple juice.  Add to prepared noodles; dressing mix and rest of ingredients.  Salt and pepper to taste.

Baked Potato Soup

There are many potato soup recipes, and I actually make a few different ones.  I like how thick and creamy this one is.  It can be made with reduced fat cheese and fat free sour cream to tone down the points a bit if you wish.  If you are in a hurry, go ahead with real crumbled bacon from your local grocer.  Add cooked carrots to mix things up a bit.

Baked Potato Soup

2/3 c. margarine
2/3 c. flour
7 c. milk
4 lg. potatoes, baked and cubed
4 green onions, sliced
12 slices bacon, cooked and crumbled
1-1/4 c. cheddar cheese, shredded
1 c. (8-oz.) sour cream (I use light)
3/4 tsp. salt
1/2 tsp. pepper

Melt butter in large sauce pan, stir in flour and heat until smooth.  Gradually add milk, stirring occasionally until thickened; add cubed potatoes and onion.  Bring to boil, stirring constantly.  Reduce heat, simmer 10 minutes.  Add remaining ingredients, stir until cheese in melted.
WW PointsPlus™ = 118 pts. per recipe

One Bowl Brownies

Just like a cake mix, brownie mixes are pretty good.  However, if you want a "real" brownie, rich and chewy, try these.  I tend to go for long periods of time before making this recipe.  When I decide to make them, I realize that really we are talking apple to oranges if we want to compare a true, made from scratch, brownie with a made from a mix brownie.  You will love these!  They are definitely not a "lighter" fare.....  Add a cup of nuts to change it up a bit.

One Bowl Brownies

2-1/2 squares baking chocolate
1 c. shortening
4 eggs
1 c. brown sugar
1 c. white sugar
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Melt in bowl in microwave; shortening and chocolate.  Add eggs.  Beat well with hand mixer.  Add sugars.  Beat well.  Add flour, baking powder, vanilla and salt.  Mix well.  Bake in greased 9 x 13-inch pan at 350° for 30 minutes.  Remove from oven, set aside. Prepare frosting.

Frosting

1 c. sugar
1 square baking chocolate
1/4 c. butter
1/4 c. milk
1 tsp. vanilla

Mix sugar, chocolate, butter and milk in small sauce pan.  Bring to boil, stirring occasionally.  Boil for 3 minutes (do not stir).  Remove from heat, stir in vanilla.  Set pan in cold water (I put a couple of inches in my sink), stirring occasionally until cooled.  Beat by hand until glossy and pour over cooled brownies.  Cut into 24 pieces.
WW PointsPlus™ = 7 pts. per piece

Smothered Burritos

Few things bring more pleasure than hearing "this is sooo good!" at the dinner table.  I always hear those words when we have Smothered Burritos.  I think I made this many times before anyone realized that I put refried beans in it.  Now that they know, we have refried beans with every Mexican meal.  I have substituted chicken for the beef, just as tasty!

Smothered Burritos

1 (16-oz.) can refried beans
1 lb. ground beef
onion
1 env. taco seasoning
1/2 c. water
7 medium flour tortillas
1 c. shredded cheddar cheese
1 (10-oz.) can enchilada sauce

Brown beef with onion in large saucepan, add beans, taco seasoning and water; cook until bubbly.  Divide meat mixture evenly between 7 flour tortillas, roll up each one and put side by side into a 9 x 13-in. pan.  Pour enchilada sauce over top of tortillas.  Bake at 350° for 15-20 minutes, remove from oven, top with cheese, return to oven until melted.  Garnish with salsa, sour cream and lettuce.
WW PointsPlus™ = 9 pts. per tortilla

Braided Onion-Potato Loaf

Another bread machine bread...  This was my first time with this recipe, I found it in a magazine.  I actually just used leftover mashed potatoes and just boiled the onion in water by itself.  We loved it!  The potato makes it very moist and it was still moist the next day.  Typically we don't just love "next day" bread from the bread machine.  Next time I will make two loaves instead of one.  This ended up being a pretty big loaf.

Tip: dried vs. fresh herbs equals 3 - 1.  Example: recipe calls for 1 cup fresh, you can use 1/3 cup dried.

Braided Onion-Potato Loaf

1 lg. Yukon Gold potato, pealed and cubed
1 sm. onion, chopped
1 c. warm milk
1 egg
2 T. butter
1 T. honey
1/4 c. grated Parmesan cheese
1/4 c. chopped fresh parsley (I used dried, see tip above)
1-1/2 tsp. salt
1/4 tsp. pepper
4 c. bread flour
1 pkg. (2-1/4 tsp.) active dry yeast

Topping

1 egg, lightly beaten
additional Parmesan cheese

Place potato and onion in a small saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender.  Drain water and mash until potatoes are smooth (about 3/4 cup); set aside.  In bread machine pan, place the milk, mashed potato, egg, butter, honey, cheese, parsley, salt, pepper, flour and yeast in order suggested by manufacturer.  Select dough setting.  When cycle is completed, turn dough onto a lightly floured surface.  Divide into thirds.  Shape each into an 18-in. rope.  Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.  Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 hour.  Uncover; brush top with beaten egg.  Sprinkle with additional cheese.  Bake at 350° for 25-35 minutes or until golden brown.
WW PointsPlus™ = 73 pts. whole loaf, not including topping

Ham and Potato Chowder

When I make a ham, I like to make sure I will have leftovers.  For sure this soup will be made.  My sister Karen first served this to us many years ago when we stayed with her family in lower Michigan.  Don't be afraid to make a big batch, it keeps well in the refrigerator.  I double to recipe for my family of eight (I end up with a couple servings leftover).  The water amount will seem like not enough liquid, it is.  Be sure to stir often, potatoes may want to stick to bottom of pot if you don't.  I also like to boil the potatoes until they are basically done before adding the rest of the ingredients.

Ham and Potato Chowder

1 lg. onion, chopped
2-1/2 c. milk
3 T. margarine
1-1/2 c. cubed ham
1/2 c. water
1 tsp. salt
4 med. potatoes, peeled and cubed
1/2 tsp. thyme
2 T. flour with 1/2 c. milk
1/4 tsp. pepper

In large pan saute onion in butter until tender.  Stir in water and potatoes.  Cover and cook 15-20 minutes until potatoes are tender, stir and scrape bottom occasionally with metal spatula.  Stir in blended flour.  Stir in rest of the ingredients.  Cover.  Cook 5-10 minutes longer, until potatoes are done and soup is hot.  Serves 4.
WW PointsPlus™ = 11.5 pts. per serving

Mustard Dip

My second daughter was home from college last weekend.  She always makes a batch of this dip to take back to school with her.  If you aren't a mustard fan, don't rule this out, with all the ingredients, the flavor is quite mild.

Mustard Dip

1 c. mayonnaise
5 T. sugar
5 T. mustard
1 tsp. Worcestershire sauce
1 tsp. garlic powder

Mix all ingredients together, chill for 1-2 hours to let flavors blend.
WW PointsPlus™ = 6 pts. per 1/8 cup

Honey Buns

This recipe has been become a traditional bread at Holiday meals.  Having just celebrated Easter, they were once again served.  Their sweetness makes them a good match with a salty ham dinner.  Sometime we call them "Sticky Buns" because they do leave your fingers a little "sticky".  Another easy bread machine throw together.  The dough is very easy to work with, forms well.

Honey Buns

1 c. milk
1 egg
1 egg yolk, reserve white
1/2 c. vegetable oil
2 T. honey
1-1/2 tsp. salt
3-1/2 c. flour
2-1/4 tsp. yeast

Put all ingredients into bread machine, run through dough cycle, let rest in bread machine for an additional 10 minutes.  Shape into buns, place into well greased 9 x 13-inch pans.  Frost raw buns with glaze.

Glaze

1/3 c. sugar
2 T. butter, melted
1 T. honey
1 egg white

Mix all ingredients and drizzle onto uncooked buns, let rise for 30 minutes, until about double in size.  Bake at 350° for 15-20 minutes or until golden brown.
WW PointsPlus™ = Buns 78 pts. per recipe - Glaze 15 pts. per recipe

Blueberry Delight Dessert

Another childhood memory.  For special occasions, my mom would make this dessert, it was one of my favorites and is now a favorite of my children.  You can replace the blueberry with any fruit pie filling of your choice.  It works well to crush your graham crackers in a Zip-loc bag, mix the sugar in with it.

Blueberry Delight Dessert

18 graham crackers, crushed (9 whole)
1 c. sugar, divided
1/2 c. butter, melted
2 eggs
8 oz. cream cheese
1/2 c. sugar
1/2 tsp. vanilla
14.5 oz. can blueberry pie filling
8 oz. Cool Whip, thawed

Mix together; crackers, 1/2 cup sugar and butter, pat into the bottom of a 9 x 13-inch pan. Mix together cheese, eggs, 1/2 cup sugar and vanilla.  Pour onto crust.  Bake at 350° for 15 minutes.  Let stand until cool.  Top with pie filling, add Cool Whip to top.  Chill and serve.
WW PointsPlus™ = 9 pts. per 1/12

Cheesy Chicken Pot Pie (Crustless)

I make a couple of different versions of Chicken Pot Pie, this one being the "cheesy" one.  We served this at church for a special services lunch, it worked well.  We ended up mixing all pans together, so the cheese was mixed in, either way is good.  The recipe calls for half and half or milk, I usually just use milk, since I always have that on hand.  Chicken Pot Pie can be time consuming, but it's definitely a favorite in our house!

Cheesy Chicken Pot Pie

4 c. cooked chicken, cut up
4 lg. potatoes, cooked and diced
16 oz. bag frozen carrots and peas
1/2 c. butter or margarine
1-1/2 c. half and half or milk
1 c. chicken broth
1/2 med. onion, chopped
1/2 c. flour
salt and pepper
1-1/2 c. grated cheddar cheese

Melt butter/margarine, saute onion.  Stir in flour, add broth and half and half.  Stirring until thickened.  Add vegetables, chicken and potatoes.  Pour into 9 x 13-inch pan.  Top with cheese.  Bake uncovered at 350° for 20-25 minutes.
WW PointsPlus™ = 7 pts. per 1/12

Pulled Pork With Roasted Garlic and Onion

I threw this in my crock-pot this morning before leaving for school.  When I know I will be gone for most of the day, I really like these quick and easy slow-cooker recipes.  Makes for a stress free supper.  This is not fussy, it calls for 2 pounds of pork, I use whatever I have.  Often it's a mix of pork and beef.  I have never actually served it over noodles, only mashed potatoes.  I have enough leftovers to top noodles tomorrow night, I will let you know how it is.  You will love the mix of garlic and onion soups.

April 4 - Sorry, we put the leftovers in buns instead of on noodles, maybe next time...

Pulled Pork With Roasted Garlic and Onion

2 lbs. pork
1 can Campbell's Cream of Mushroom Soup with Roasted Garlic (condensed)
1/2 can water
1 env. dry onion soup mix

Mix in crock-pot; soup, water and soup mix.  Add pork, turn once.  Cook on medium/low 6-8 hours.  Remove pork, shred with fork, return to crock-pot and mix with juices, serve over mashed potatoes or noodles.
WW PointsPlus™ = 48 pts. (meat mixture only)