Unhealthy Deliciousness! (lol)

White Chocolate Popcorn

2 bags microwave popcorn (butter kind)

12 – 16 oz. white chocolate chips, melted

3/4 C M & M’s I use mini!

3/4 C peanuts (or more M & M’s)

1 1/2 C stick pretzels

2 C mini marshmallows

6 oz. dark or milk chocolate

Pop popcorn, remove unpopped kernels. Put popcorn in a big bowl. In separate bowl, mix together melted white chocolate, M & M’s, peanuts and pretzels until coated with white chocolate. Pour over popcorn and mix to coat popcorn with white chocolate. Spread onto two jelly roll pans or cookie sheets.

Drizzle with melted dark or milk chocolate. Refrigerate for 10 minutes or longer until chocolate has hardened and popcorn breaks apart in bit pieces. Munch away!

Shrimp and Sausage Jambalaya (WW New Complete Cookbook, p. 213)

Yep, another Weight Watchers' recipe. This is from the book In One Pot". It generously serves 6. The guys suggested that I add more sausage and cayenne. I thought it was very good. As is, it has 338 Cal. and 6 grams of fat. Not bad for the amount of food you get. This went very well with a glass of chardonnay.

Ingredients:

1 Tbsp butter
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 garlic cloves, minced
6 ounces turkey kielbasa, cup up
1 1/2 cups long-grain white rice
1 (28-ounce) can whole peeled tomatoes, chopped
1 (14 1/2-ounce) can chicken broth
3/4 tsp dried thyme
1/4 tsp cayenne
1 LB medium shrimp, peeled and deveined

1. Melt butter in large Dutch oven or skillet over medium heat. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until softened, 7-8 minutes. Add kielbasa and cook, stirring, 3 minutes longer.

2. Add rice and cook, stirring frequently until lightly toasted, about 2 minutes. Add tomatoes and liquid, broth, thyme and cayenne: bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 30 minutes (watch closely, mine only took about 22 minutes)/

3. Add shrimp to mixture and cook until just opaque in the center and all the liquid has been absorbed, 5-7 minutes longer.

Enjoy!

Caramel Corn (allrecipes.com)

I know I have shared this recipe with some of you, but thought it would be worth it to pass it further along. This is a wonderful homemade treat.

Ingredients:

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
5 quarts popped popcorn

Directions:
1. preheat oven to 250 degrees. Place popcorn in very large bowl.

2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove form heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Chicken Paprikash (WW Best Eats, p. 91)

Excellent for the whole family. This does have 471 calories per serving and 11 g fat, but worth every bite. This dish serves 4 and takes about 15 minutes to prep and another 25 minutes to cook.

Ingredients:

4 skinless boneless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
2 tsp canola oil
1 large onion, chopped
1 green bell pepper, chopped
2 Tbsp paprika
1 Tbsp all-purpose flour
2 cups chicken broth
1/2 pound mushrooms, sliced
2 tbsp light sour cream
1 Tbsp chopped fresh dill
4 cups hot cooked egg noodles

1. Sprinkle chicken with salt and pepper. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Add chicken and cook until lightly browned, about 3 minutes on each side. Transfer chicken to a plate, set aside.

2. Add remaining oil to same skillet. Add onion and bell pepper, cook over medium heat, stirring often, until tender and lightly browned about 8 minutes. Add paprika and flour, cook, stirring constantly, about 1 minute. Gradually add broth and cook, stirring constantly, until mix bubbles and thickens slightly. Add mushrooms and simmer 3 minutes. Return the chicken to skillet. Reduce heat and simmer, covered, until chicken is cooked through, about 5 minutes.

3. Add sour cream and dill to skillet, stirring to combine. Bring to a gentle simmer, then remove from heat. Serve with noodles.

Corn Salsa (WW New Complete Cookbook, p. 213)

This is great on any Mexican food. I also put some in a green salad as I didn't want to use dressing. Very tasty.

Ingredients:

1 cup thawed frozen corn kernels
1 green bell pepper, seeded and chopped
2 plum tomatoes, chopped
1/2 cucumber, seeded and chopped
2 tbsp chopped cilantro
1 tbsp chopped parsley
1 tbsp orange juice
1 tbsp red-wine vinegar
1 tbsp canned chopped green chilis
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp chili powder

Mix all ingredients in a medium bowl. Refrigerate and eat at your leisure.

Best Chocolate Cupcakes Ever

I stumbled across this concoction at Love and Olive Oil, and apparently it was taken from Vegan Cupcakes Take Over the World. I highly recommend this one.

Rich Chocolate Cupcakes with Vanilla Bean Frosting

Makes 11-12 Cupcakes

Ingredients:
1 cup soy milk (I used 2% cow's milk)
1 teaspoon apple cider vinegar
1/3 cup canola oil (I used extra virgin olive oil, it was all I had on hand!)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (this made the cupcake!!!)
3/4 cup sugar
1 cup all purpose flour
1/3 cup cocoa powder, Dutch processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350F, and line muffin tin with paper cupcake liners.

Whisk together the soymilk and apple cider vinegar in a large bowl, and set aside for a few minutes to curdle (I waited five minutes but never saw any visible curdle-age). Add the sugar, oil, and extracts to the soy milk and vinegar mixture and beat until foamy. In a seperate bowl sift together flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no lumps (or very few) remain.

Pour into liners, filling each with 1/4 cup batter. Bake 18-20 (mine took 23) minutes, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool completely.

Vanilla Bean Frosting
1/4 cup margarine or butter, softened
1/4 cup tofutti or cream cheese, softened
2 cups confectioner's sugar (sifted!)
1 vanilla bean, split and seeds removed or 1 teaspoon vanilla extract (I used 1/2 bean and 1/2 teasp0on extract)

Cream together butter and cream cheese until just combined. Add confectioners' sugar 1/2 cup at a time, mixing each addition until smooth and creamy. Add vanilla, and beat until fluffy and smooth. Keep tightly covered and refrigerated until ready to use, then pipe/spread onto fully cooled cupcakes.

Olive Oil and Balsamic Vinegar Bread Dip

Since I had to end my love affair with butter, I have turned to olive oil. Ronny and I can eat a whole loaf of sour dough bread if we make this dip. It can be dangerous. You can serve it as is, or brush on the bread and broil for a minute. Both are excellent and much healthier than my old love, butter.

Ingredients:

1/2 cup olive oil
4 cloves garlic, minced
1/2 tsp. Rosemary
Balsamic Vinegar

Loaf of Sour Dough Bread

Mix the first 3 ingredients. In a separate bowl, pour some balsamic vinegar. Dip your slices of bread into the olive oil mixture, then the vinegar. Delicious.

Classic Sweet and Sour Pork (Weight Watchers)

I made this tonight for my family and none was left, thus I figured it was a success. I made it with only one bell pepper and it was good. Serve this with rice for a delicious meal. It takes about 30 minutes altogether. Just remember to make the rice! It serves 4 and has 290 cal. per serving.

Ingredients:

1/3 cup low-sugar apricot preserves
3 Tbsp ketchup
3 Tbsp apple-cider vinegar
2 Tbsp water
1 Tbsp corn starch

Mix above together in small bowl until smooth, set aside.

2 tsp canola oil
3/4 lb boneless center-cut pork loin, cut into thin strips
2 minced garlic cloves

Add 2 tsp canola oil to hot skillet and swirl around. Add pork and stir-fry until browned, 2 minutes. Add garlic and stir-fry 1minute. Transfer meat mixture onto a plate.

non-stick spray
2 sliced bell peppers
2 cups fresh broccoli florets
1 cup trimmed fresh snow peas

Spray skillet and set over medium-high heat. Add peppers, broccoli and snow peas. Stir-fry about 3 minutes. Add sauce, reduce heat and stir to coat. Add pork and cook, stirring frequently, until vegetables are crisp-tender and sauce is bubby and thickened, about 2 minutes.

Lemon Bars ( from Apron Club member Edie)

These lemon bars are awesome and make a wonderful holiday treat! Preheat oven to 350 degrees. Makes 3 dozen bars.

Ingredients:

1 cup butter
1/4 tsp salt
1/2 cup powdered sugar
2 cups flour
4 eggs, slightly beaten
1 Tbsp grated lemon peel
5 Tbsp lemon juice
2 cups granulated sugar
1/4 cup flour

Blend butter, salt, 1/2 cup powdered sugar and 2 cups of flour to make soft dough. Press evenly into ungreased 9X13-inch pan. Bake 15-20 minutes until golden.

Meanwhile, combine eggs, lemon peel, lemon juice, sugar and 1/4 cup flour and blend until smooth. Pour over baked crust.

Reduce heat to 325 degrees and bake 25 minutes until firm.

Cool. Dust with powdered sugar and slice into bars.

Stuffed Zucchini (From Velma and Alice)

Bake at 350 degrees for 30 minutes.

Ingredients:

6 medium sized zucchini squash (whole, peeled)
6 slices day old bread (broken up)
2 eggs
salt and pepper to taste
1/2 cup grated Italian cheese
1 medium onion, chopped finely
olive oil or butter

Wash zucchini well. Remove skin and blossom ends. Parboil 7 minutes in salted water. Split in half length-wise and scoop out pulp (save).

Pour cold water over the broken-up bread slices and squeeze dry. Chop the pulp of the squash and mix with the bread and remaining ingredients. Stuff mixture onto zucchini halves. Drizzle olive oil or butter over the top and sprinkle with grated cheese.

Arrange in a greased baking dish and bake at 350 degrees @ 30 minutes or until zucchini is tender.

Sopa Fideo (Macaroni Soup- from Velma and Alice)

This recipe serves 4 to 6.

Ingredients:

1/4 cup oil
3 cups Fideo (Fine cut macaroni)
4 cups water
salt to taste
1 can tomato sauce
2 tbsp garlic salt
1 tsp ground cumin
1 tsp ground oregano
1/2 tsp black pepper

In heavy pan, heat oil over medium heat. Add Fideo. Cook, stirring constantly until toasted.

Stir in tomato sauce and spices. Add 4 cups water. Bring to a boil. Reduce heat to low.

Cook, covered, for 10 minutes or until Fideo is tender.

Ozark Pudding (From Alice and Velma)

Preheat oven to 350 degrees.

Ingredients:

1/2 cup sifted flour
2 tsps baking powder
1/2 tsp salt
2 eggs, beaten
1 cup dark brown sugar (well packed)
2 tsps vanilla
1/2 cup chopped walnuts
1 cup chopped, peeled apples


Beat eggs and sugar together until creamy.

Stir in the sifted dry ingredients. Add vanilla, nuts and apples. Mix well.

Pour mixture into greased, large pie pan and bake 35 minutes at 350 degrees.

Cut into wedges and serve with ice cream.

Beer Steak (from Apron Club members Alice and Velma)

This recipe was submitted by Apron Club members Velma and Alice. Just down home cooking baby!

Ingredients:
4 large Steaks
Teriyaki Sauce
1 Onion
Cilantro
1 can any kind of Beer

Put steak into a dish deep enough to cover steak with marinade. Add chopped onion and cilantro. Add teriyaki sauce and 1 beer of your choice. The marinade must cover the meat. Let the meat marinade over night in a refrigerator. Grill or BBQ the meat as desired.

Chicken Cordon Bleu

Ingredients:

4 skinless boneless chicken breasts
1/4 teaspoon salt
1/8 teaspoon of black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Directions:

1. Preheat oven to 350 degrees and greese a 7x11 inch baking pan with non stick oil

2. Pound chicken breasts to 1/4 inch thickness

3. Sprinkle each chicken breast with salt and pepper on both sides. Place 1 cheese slice and 1 ham slice on each chicken breast. Roll up each chicken breast and secure with tooth pick. Place in baking dish and sprinkle with bread crumbs.

4. Bake for 30-35 minutes or untill chicken is no longer pink. Take out of oven and place 1/2 of a cheese slice on each breast. Return to oven for 3-5 minutes or until cheese is melted. Take out of oven, remove tooth picks, serve and enjoy!

Slow Cooker Chicken Cacciatore (Weight Watchers Best Eats, p. 92)

Wow. We tried this one tonight and we all loved it. I will definitely make it again. It serves 4 and has 218 cal. per serving. Yummy!

Ingredients:
1 LB skinless boneless chicken thighs cut into 1-inch pieces
1 (14 1/2 ounce) can crushed fire-roasted tomatoes
1 cup sliced mushrooms
1 green bell pepper, sliced
1 onion, chopped
1 garlic clove, minced
1/4 cup chicken broth
1 TBS tomato paste
3/4 tsp dried oregano
3/4 tsp salt
1/4 tsp pepper

1. Place all ingredients in 5-6 quart slow cooker.
2. Cover and cook until vegetables are tender, 5-6 hours on high or 6-8 hours on low.

I served it with macaroni...think I will try spaghetti next time.

Harvest Pie

Harvest Pie

1/2 cup whole almonds
2 Granny Smith Apples
2 ripe Bartlett pears
1 cup fresh cranberries
2 cups granulated sugar
1 TBSP peeled and grated ginger
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 TBSP freshly squeezed lemon juice
1/3 cup cornstarch
1 recipe Sesame Almond Streusel

1. Place pie dough of your choosing into pie dish, crimp, and chill 1/2 hour in refrigerator.
2. Preheat oven to 350F.
3. Line the chilled pie shell with parchment paper and fill with pie weights or dried beans. Bake on center rack of oven for 25 or 30 minutes, until crust is golden brown. Carefully remove parchment paper and weights, set aside pie shell to cool, leave oven on.
4. Scatter almonds on a rimmed baking sheet and toast on center rack of oven for 10-12 minutes, or until golden brown. Let cool, then chop coarsely and set aside.
5. Peel and core apples and pears and cut into 1 inch chunks. In a large bowl combine apples, pears, almonds, cranberries, sugar, ginger, cinnamon, nutmeg, cloves, and lemon juice. Toss well with your hands, then pour the filling into a large colander. Set the colander inside the mixing bowl and let the filling set at room temperature for 1 hour to drain excess liquid from the fruit.
6. Remove the colander from the bowl and pour the drained pie filling into another large bowl. Pour the collected fruit juices in a small saucepan and cook over medium-low heat until thick and syrupy (about 15 to 20 minutes). Transfer to a small bowl and let cool slightly.
7. Add the cooled, thickened fruit juices and the cornstarch to the bowl of pie filling. Mix well with a spoon, then scoop into pie shell. Mound the filling with your hands, making sure there are no air pockets. Top with an even layer of Sesame Almond Streusel Topping and place pie on a lined baking sheet.
8. Place baking sheet on center rack of the oven and bake for approximately 1 1/2 hours. The topping will be golden brown and the filling will be bubbling around the edges. Let cool on wire rack at least one hour before serving.


Sesame Almond Streusel Topping

3/4 cup whole almonds
1/4 cup sesame seeds
8 TBSP unsalted butter, chilled and cut into 1/2 inch pieces
1 cup unbleached all purpose flour
1/2 cup rolled oats
3/4 cup granulated sugar
1/4 tsp almond extract

1. Preheat oven to 350F.
2. Spread almonds and sesame seeds on seperate rimmed baking sheets and toast on center rack of oven until golden brown, about ten minutes. Let cool, then chop almonds to medium fine.
3. Combine almonds, sesame seeds, butter, flour, oats, sugar, and almond extract in the bowl of your stand mixer. Using the paddle attachment, mix on low for 2-3 minutes, until mixture is coarse and crumbly.
4. At this point the topping is ready to use.
_________________________________
This pie also has a recipe for Almond-Sesame Seed pie crust but I thought that it would have been just as good, if not better, with regular pie crust. It's from Leslie Mackie's Macrina Bakery and Cafe Cookbook and very unusual and tasty! If anyone makes it please let me know, I had a "soup" issue with this pie (and every other fruit pie I've ever made...I blame the oven seriously) so am curious as to how someone else fares!

Roasted Sweet Potato Wedges (fries) (Weight Watchers Best Eats. p. 154)

I included the original recipe, however, for myself, I cut these into French fry slices using all the same ingredients. I really like sweet potato fries and this is a great no fat substitute for french fries. This recipe serves 4 and has only 69 calories per serving with zero fat.

You can also use baking potatoes if you are not a sweet potato fan and substitute oregano if you prefer.

Ingredients:

2 medium sweet potatoes
1 tsp olive oil
1/4 tsp salt (although I do salt to taste after they are cooked)
1/4 tsp dried rosemary, crushed

1. Preheat oven to 425 degrees. Spray a large rimmed baking sheet with nonstick spray

2. Halve the potatoes lengthwise and cut each piece lengthwise into thirds. Toss with oil, salt, and rosemary in a large bowl. Arrange in a single layer on the pan with a cut side down. Bake until browneed on bottom, about 15 minutes (about 10 if you cut into french fry sizes). Turn potatoes onto the opposite cut side and bake until browned, about 15 minutes (or 10) longer. Serve at once.

Hey Apron Club

Tell us your favorite cookbooks and we can add them to the list.

http://phimberly.blogspot.com/

The above is a great cooking blog to follow. It is Kim's and Phil's and they have some fun stuff on it.

Yummy Pumpkin Rolls

I made these in the past and just this year did it again and they turned out amazing! This was easier than I remember.

Pumpkin Rolls W/ Cream Cheese Filling

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. (I don't use all of the cream cheese, it makes it hard to roll back up and it masks the pumpkin flavor. )

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Boeuf Bourguignon (Mastering the Art of French Cooking, Julia Child, p. 315)

After watching Julie & Julia, I decided our blog would not be complete without adding one of Julia Child's masterpieces. Kimberly and Phil made this for us and it was wonderful. It does take time, but makes an excellent dish for those you love. This can be found in Julia Child's Mastering the Art of French Cooking.

Ingredients:

A 6-ounce chunk of bacon: Remove rind, cut bacon into 1/4 inch thick and 1 1/2 long pieces. Simmer rind and bacon for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

1 9 to 10-inch fireproof casserole 3 inches deep
1 TB olive oil or cooking oil
A slotted spoon: Saute the bacon in the oil over moderate hear for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.

3 LBS lean stewing beef cut into 2-inch cubes: Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

1 sliced carrot
1 sliced onion: In the same fat, brown the sliced vegetables. Pour out the sauteing fat.

1 tsp. salt
1/4 tsp pepper
2 TB flour: Return beef and bacon to the casserole and toss with salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Stir the meat and return to oven for 4 more minutes. Remove casserole, and turn oven down to 325 degrees.

3 cups full-bodied, young red wine such as Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 TB tomato paste
2 cloves mashed garlic
1/2 tsp thyme
A crumbled bay leaf
The blanched bacon rind: Stir in the wine, and enough stock so that the meat is barely covered. Add tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when fork pierces it easily. while beef is cooking....prepare white onions as it takes about an hour.

18-24 small white onions, brown-braised in stock: Saute in hot butter and oil (1 1/2 TB each) for about 10 minutes. Then pour in 1/2 cup brown stock, wine or water, salt and pepper to taste, a medium herb bouquet (4 parsley springs, 1/2 bay leaf and 1/4 tsp thyme all tied in cheesecloth). Cover and simmer for 40 - 50 minutes until onions are perfectly tender but retain shape and liquid has evaporated. Remove herb bouquet. Set aside.

1 LB quartered fresh mushrooms sauteed in butter

When the meat is tender, pour contents of casserole into sieve set over saucepan. Wash out the casserole and return the beef and bacon to it. Distribute cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil down rapidly, if too thick, mix in a few TB stock. Taste for seasoning. Pour sauce over meat and vegetables.

***The recipe to this point may all be made in advance.

To serve: cover the casserole and simmer for 2 to 3 minutes, basting themeat and vegetables with sauce several times. Serve in the casserole or attach on platter with potatoes, noodles or rice and decorate with parsley twigs. If it is cold from refrigeration: bring to simmer, cover and simmer very slowly for 10 minutes occasionally basting the meat and vegetables with the sauce.

Hearty Chicken-Vegetable Soup (Weight Watchers Best Eats, p. 40)

Since my surgery, I have been looking for low-fat options. This is really delicious, easy to make, serves 8 and is only 107 calories per serving. It has ZERO saturated fat. Altogether, a perfect winter pick-me-up.

Ingredients:
3 (14-ounce) cans chicken broth
1 (14 1/2-ounce) can diced tomatoes
2 carrots, sliced
2 onions, chopped
2 celery stalks, sliced
1 zucchini, diced
3/4 cup elbow macaroni
2 garlic cloves, minced
1/2 pound skinless boneless chicken breasts, chopped
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp black pepper

1. Bring broth and tomatoes to a boil in large saucepan. Add carrots, onions, celery, zucchini, macaroni, and garlic; return to a boil, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, 30 minutes or until the vegetables are tender.

2. Increase heat to medium-high; add chicken, parsley, salt, and pepper. Return to a boil; reduce heat and simmer, covered, until the chicken is cooked through, about 10 minutes.

Our Youngest Apron Club Member-Washington

Neysa's Taco Cheese Burgers (Super Kid Friendly!)

This is something my daughter and her dad created I guess. She would always ask me for Taco cheese burgers, and I would always tell her no because I didn't know what the heck she was talking about! I finally asked her dad and it’s as simple as this:

Neysa’s Taco Cheese Burgers

1 Lb Hamburger
1 Package Taco Seasoning
1 Egg

*********Any of your favorite taco toppings!!!**********

We always have: Onion, tomato, lettuce, cilantro, olives, avocado, salsa and sour cream. Sometimes re fried beans

Mix hamburger, season and egg.

Form into hamburger patties and cook until done.

Put on a bun (I toast ours) and add any of your favorite TACO! Toppings on it and enjoy!

This is a fun twist on tacos and I think most kids who have tried it really enjoy it.

The most amazing peach cobbler ever!!!

This recipe is from my daughters, fathers side of the family. Its the only way I will make/eat Peach Cobbler.

Peach Cobbler

1 Stick of Butter
1 Cup Sugar
1 Cup Flour
2 Tsp Baking Powder
2 Cups Sliced Peaches (Drained)
1/2 Tsp Salt
1 Tsp Vanilla
3/4 Cup Milk
Cinnamon and Sugar

Melt Butter in Oven 350 degrees 8X8 baking dish

Mix sugar, flour, baking powder, salt, vanilla and milk.

Pour mixture into melted butter. (This is the key to the goodness!)

Pour Peaches into middle of mixture and sprinkle the peaches with desired Cinnamon and sugar!

Bake for 45 minutes at 350 degrees!

We eat this warm with Tillamook Vanilla Bean Ice Cream!

Great for Big Families

Taco Pie

Ingredients

2 lbs ground beef
1 medium sweet onion
2 packs taco seasoning
Lots of chopped fresh Cilantro
1 can Black Beans
2 Cups Milk
4 Eggs
1 Cup Bisquick
½ Cup Medium Salsa
2 Cups Cheese (I use pepper jack usually mixed with cheddar)
13 X 9 baking dish

1. Heat oven to 400 degrees. Cook beef half way and add chopped onion, cilantro and seasoning. Continue cooking meat until done. Drain. Pour into dish and spread evenly on bottom of pan.

2. Drain and rinse Black Beans and spread evenly on top of meat mixture.

3. Stir together Milk, Eggs and Bisquick, and then add Salsa. Pour over top of meat and bean mixture.

4. Bake 40 minutes or until a knife inserted comes out clean, add cheese and bake for another 10 minutes or until cheese is melted.

5. Let cool for 5 minutes, serve and enjoy!

This is a large meal and will feed 10-12 people! I serve with white rice, salsa and sour cream!

1/2 the entire recipe for a smaller amount and it does turn out the same!

Neiman Marcus Cookies - the best

Neiman Marcus Cookies - received this recipe in an email several years ago. Seems the sender had bought some cookies at Neiman Marcus and they charged her an exorbinant amount. So, somehow she got the recipe and sent it out hoping all the world would now have the recipe and never have to buy cookies from Neiman Marcus.

Preheat oven to 375
Makes 112 cookies – can halve recipe.

2 cups butter or margarine
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla

4 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
5 cups blended oatmeal (measure first)

24 oz chocolate chips
One 8 oz Hershey bar (grated)
3 cups chopped nuts (any)

1. Cream butter, sugars.
2. Add eggs & vanilla
3. Mix flour, oatmeal, salt, baking powder, and baking soda
4. Add chocolate chips, Hershey bar, and nuts.
5. Roll into balls and place 2 “ apart on a greased cookie sheet (I just put on by the spoon full – probably will be smoother looking cookie if you roll into balls.)

Bake for 8-10 minutes at 375 degrees.
Love & cookies to all!

Faux Gumbo (WW Complete Ckbk, p. 82)

This is Ron and Ronny's favorite Weight Watcher recipe. It has a lot of ingredients, but is simple to make and very tasty.

Ingredients:
4 tsp reduced-calorie margarine
1 green bell pepper, chopped
1 celery stalk, chopped
6 scallions, sliced
1 garlic clove, minced
one 14 1/2 -ounce can no-salt-added crushed tomatoes
2 cups chicken broth
1 cup trimmed sliced fresh or thawed frozen okra
1/2 tsp dried thyme leaves, crumbled
1 bay leaf
1/8 - 1/4 tsp cayenne pepper
1/2 cup regular long-grain rice
1/2 pound shrimp
1/4 pound boneless chicken breast cut into 1/2" pieces
one 2" piece kielbasa, cut into 8 slices

1. In large nonstick saucepan, melt margarine. Saute bell pepper, celery, scallions and garlic until softened, about 5 minutes. Stir in tomatoes, broth, okra, thyme, bay leaf and cayenne; bring to a boil. Reduce heat and simmer, covered, 15 minutes.

2. Stir in the rice and simmer, covered, 15 minutes. Add the shrimp, chicken and kielbasa; simmer, covered, until the shrimp is pink, the chicken is cooked through and the rice is tender, about 5 minutes longer. Discard the bay leaf.

Serves 4, 255 yummy calories per serving.

Let me know what you think if you try this recipe.

Susan

Hello.....Atheena, Jeanne and Edie

So nice to see you join Kimberly and I on The Apron Club site. I have posted a couple of my favorite recipes. I hope you do the same. The recipes don't have to be fancy...just tasty family favorites. I will be adding more as time goes by and am looking forward to trying your recipes. Nice pic Edie.