We had these on Sunday and Bob wanted the recipe so here it is.
1 1/2 C chocolate graham cracker (or cookie) crumbs 1/2 C butter 1 1/2 C swirl white/chocolate chips (or use half chocolate and half white chocolate chips) 1 1/3 C shredded or flaked coconut 1 C coarsley chopped pecans 1 can sweetened condensed milk
Melt butter in 9x13 baking dish. Add chocolate graham (cookie) crumbs. Mix until well moistened and press evenly in pan. Sprinkle swirl white/chocolate chips over crust. Layer coconut over top. Sprinkle nuts on top. Cover with sweetened condensed milk. Bake at 375 until lightly browned, about 15-20 minutes. Cool and cut into bars.
My Mom made this for us this past Sunday and it was EASY, and TASTY!
Ingredients 1 1/2 lb ground beef 1/2 C chopped celery 1/2 C chopped onion 1/3 C chopped green pepper 2 16oz cans of tomatoes cut up 2 10 3/4oz cans of condensed cream of celery soup 1 17oz can of cream style-corn 1/4 C snipped parsley 1/2 tsp ground thyme 1/4 tsp salt
Instructions -In skillet, cook beef, celery, onion and green pepper until meet is browned; drain well. Transfer mixture into crockery cooker. -Stir in undrained tomatoes, soup, corn, parsley, thyme and salt. Cover and cook on low-heat setting for 8 hours. Season to taste with salt and pepper. Makes 10-12 servings.
My mom added extra corn but it was extremely tasty and I love that you just plot all that stuff in a crock pot and leave it for 8 hours and then you get this tasty meal.
Enjoy! :)
Soon I'll be posting pie recipes - Greg's been experimenting to find some good ones for Thanksgiving :-D Which means I need to loosen my jeans a bit haha.
Last night we got a whole lot of yummy apples from Joe and Melanie and came home and made apple crisp - and it was so delicious! It was pretty darn easy too, except for the peeling the apple part since we don't have a peeler (idea for a Christmas gift haha!).
Ingredients "Apple Part" -10 Cups all purpose apples, peeled, cored and sliced -1 Cup white sugar (we used splenda and just used 1/2 a cup - still yummy!) -1 Tablespoon all-purpose flour -1 teaspoon ground cinnamon -1/2 Cup of water
"Crisp Part" -1 Cup quick-cooking oats -1 Cup all-purpose flour -1 Cup packed brown sugar -1/4 teaspoon baking powder -1/4 teaspoon baking soda -1/2 Cup butter/margarine, melted
Directions 1. Preheat oven to 350 degrees 2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tbsp flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. 3. Combine the oats, 1 C flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble evenly over the apple mixture. 4. Bake at 350 degrees for 45 minutes.
Extra Yummy Ideas: We found that drizzling caramel on top and a dab of whipping cream makes this extra tasty!
I found this online... It is so yummy and easy and you can even make it the night before a busy morning!
All Jonas had to do this morning was pop it in the oven for 40 minutes and then the kids enjoyed a delicious breakfast!
French ToastCasseroleRecipe Ingredient List
1 stick (1/2 cup) unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup 8- to 9-inch round loaf country-style bread 5 large eggs 1 1/2 cups half-and-half 1 teaspoon vanilla 1 shake of cinnamon 1/4 teaspoon salt Powder Sugar to taste!
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish.
Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, cinnamon, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French ToastCasserole immediately. (or freeze in an air tight container! Can last for one month in freezer!)
A few weeks ago, Greg and I got a serious craving for Portuguese/Brazilian rice pudding. We looked online and got an amazing recipe that is quite delicious :)
1 cup short grain white rice 5 cups water 1 slice lemon peel 1 tbsp butter or margarine a pinch of salt 2 cups hot milk 2 cups of sugar (we're trying Splenda tonight as we are making this) 5 egg yolks cinnamon to garnish
In a medium saucepan, bring water to a boil with the lemon peel, butter and pinch of salt.
Add the rice and let it simmer for about 20 minutes. Stir occasionally. When most of the water has evaporated, add the very hot milk. Simmer for 5 more minutes and add the sugar.
In a separate bowl, beat together the egg yolks and add a few spoonfuls of the rice mixture to temperate the egg yolks. Then add the now warm egg mixture to the saucepan and stir quickly until even.
Serve in a large dish or small shallow dishes and sprinkle with ground cinnamon to garnish (Greg likes to spell the first initial in people's names with the cinnamon - like a big "B" for Blythe with a heart)
Chicken Divan - healthier thanks to Marcy 1 chicken, boned and skinned (save broth) - about 2 cups of chicken, diced 1 bunch broccoli 1/2 c plain yogurt (instead of sour cream) 1/2 c mayo 1/4 t curry 1 t mustard 1/4 grated cheese 1/4 c margarine 1/4 c flour 3/4 c bread crumbs Melt 1/4 c margarine in sauce pan. Add flour and mix, let bubble. Add 1 1/2 C chicken broth. Cook stirring constantly until thickened. Cut broccoli and cook until crisp-tender. Layer broccoli in 9x13 dish. Add to thickened cream mixture yogurt, mayo, curry, mustard and pinch of paprika. Layer diced chicken over broccoli. Pour sauce over chicken. Melt 1/4 c margarine and bread crumbs and 1 T parsly flakes. Sprinkle over top. Bake at 375 about 20min or until hot and bubbly.
Yummy Chicken Tortilla Soup - thanks to Kiersten (feel free to edit if you want, I actually never cooked this) 3 1/2 c chicken broth 32 oz can of salsa 1 lb chicken 1 can corn with juice Cook chicken and add ingredients together in a pot. Cook until hot and then garnish with cheese, sour cream (or plain yogurt!) and tortilla chips.
Smoothies 1 c vanilla yogurt 1/2 c skim milk 6-7 ice cubes fruit of your choice Blend yogurt, milk and ice cubes together until smooth. Chop up fruit of your choice and place in blender with yogurt, milk, ice mixture and blend until the consistency you like. We've had berry smoothies, mango, peach, strawberry banana etc. If you was a low calorie sweetner, use a yummy 0 calorie sweetner called Stevia and enjoy!
As most of you know, Greg and I have been doing a pretty drastic HCG diet wherein we could only eat 500 calories a day while taking HCG. It was a pretty good diet - I lost 16lbs in 5 weeks, and Greg lost 12lbs in 2 weeks (men - grrrr!). But while on this diet we found some tasty low calorie recipes! So here they are:
Tomato basil chicken
Ingredients
100 grams cubed chicken (109 calories)
1 cup chopped tomato (around 25-35 calories / 5 cal per oz)
¼ cup water or chicken broth
2 tablespoons lemon juice
2 tablespoons chopped onion
1-2 cloves garlic sliced
3 leaves basil rolled and sliced
1/8 teaspoon oregano fresh or dried
¼ teaspoon garlic powder
¼ teaspoon onion powder
Cayenne to taste
Salt and pepper to taste
Directions
Lightly brown the chicken in small saucepan with lemon juice. Add garlic,
onion, spices and water. After chicken is cooked add fresh tomatoes and
basil. Continue cooking for 5-10 minutes. Salt and pepper to taste, garnish
with fresh basil.
Makes 1 serving (1 protein, 1 fruit or vegetable)
Total Calories: Between 134-144 calories. Would be very yummy if you add cheese or serve on top of pasta!
1 cup chopped tomatoes (around 25-35 calories / 5cal per oz)
½ cup water
2 tablespoons minced onion
2 cloves garlic crushed and minced
Pinch of garlic powder
Pinch of onion powder
¼ teaspoon chili powder
Pinch of oregano
Cayenne pepper to taste (optional)
Salt and pepper to taste
Directions
Brown ground beef in small frying pan, add onions and garlic. Stir in
tomatoes and water. Add spices and simmer slowly until liquid is reduced.
The longer it cooks the more tender and flavorful. Add a little water as
needed to prevent burning. Serve with chopped green onion or tomato
garnish and salt and pepper to taste.
Makes 1 serving (1 protein, 1 vegetable or fruit)
Total Calories: Around 197 to 207 calories. Would be totally delicious with a dab of sour cream, cheese and fritos or whole wheat crackers!
Probably my favorite recipe is one that we made up though! It's a strawberry lemonade slushy.
Put about 6 ice cubes, about 1 cup water and 2 packets of stevia (natural 0 calorie sugar) and blend in a blender. Squeeze half a lemon in separate bowl, remove seeds and add to blender with about 4 or 5 strawberries. Blend together and enjoy! Very refreshing and would be great with any type of berry, or really probably any fruit! And it's only about 30 calories for a large glass :)
