Southern "Fried" Chicken

**6 servings 4 points per serving

1/2 cup buttermilk (or 1/2 cup milk with 1/2 Tbsp. lemon juice. Let stand 5 min or until thickened slightly)
1 egg white
2 garlic cloves, pressed
2 cups corn flakes cereal, crushed
1/4 cup cornmeal
1 0z. (1/4 cup) parmesan cheese, grated
1 tsp paprika
1/4 tsp ground black pepper
6 boneless, skinless chicken breast halves (1 1/2 pounds)

Preheat oven to 425 degrees. Whisk buttermilk and egg white together. Add pressed garlic. Coarsley crush corn flakes, combine with cornmeal, parmesan cheese, and seasonings in shallow dish, mixing well. Dip chicken into buttermilk mixture then into corn flake mixture, coating evenly. Place on a baking stone. Bake 20-25 minutes, or until done.

Salisbury Steak

**Points for steaks made with 80/20 hamburger is 8 steaks for 6 points each

1 1/2 lbs. hamburger (can substitute 1/2 lb. sausage for 1/2 lb. of hamburger)
2 C. cooked rice
1 tsp. salt
1/4 tsp pepper
1 egg well beaten
3 cups water
1 pkg. onion soup mix
2 tsp flour

Mix first 5 ingredients together and form into steaks. Place in casserole and bake for 20 minutes at 425 degrees. Meanwhile, add onion soup mix to 2 1/2 cups water, then add flour to other 1/2 cup water and mix with onion soup making a gravy, let thicken. Pour gravy over the steaks and bake for 20 more minutes.

French Dip Sandwiches

**Points are about 6-7 with the stuff I use. It would depend upon how much meat and what kind of cheese. I use 2 oz. roast beef and Jarlsburg Lite Swiss cheese that is only one point per slice.

Roast Beef sliced deli meat (I buy in package at Sam's club)
Swiss Cheese (or other of your choice)
Wheat Bullio Rolls (is what I use, rolls of your choice)
Au Jus Sauce Packet made according to directions

open rolls and place on cookie sheet. Spray one side or use margerine so that it will toast. Put about 2-3 oz of roast beef on other side of rolls. Place cheese on top of roast beef. Broil in oven until cheese is melted and other side of roll is toasted. Serve with Au Jus for dipping. Yummy!

Weekly Menu Nov 30th - Dec 6th

Monday - Macaroni and Cheese (Camille's B-day choice)
Tuesday- Chicken and Rice Casserole
Wednesday - French Dip Sandwiches
Thursday - Ham Fried Rice
Friday - Leftovers
Saturday - Ward Party Dinner
Sunday - Salisbury Steak and Mashed Potatoes

Weekly Menu Nov 9th -15th

Monday - Beef Enchiladas
Tuesday - Poppyseed Casserole
Wednesday - Pizza
Thursday - Chili
Friday - Lasagna
Saturday - leftovers
Sunday - omelets

Honey Baked Chicken

This is a family favorite! We use the sauce over rice. Yummy!

1/2 cup butter/margarine
1 cup honey
1/2 cup prepared mustard
1 tsp salt
1 tsp curry
6 chicken breasts

Heat oven to 375 degrees. Melt butter, mix in casserole dish with honey, mustard, salt, and curry. Roll the chicken in honey mixture and arrange in baking dish. Bake about 1 hour or until fork tender.

*This sauce will cover more than 6 pieces, if want to add more chicken.

Weekly Menu Nov 2nd-8th

Monday - leftover spaghetti
Tuesday- Pizza
Wednesday - Shepherds Pie
Thursday - Chicken & Baked Potatoes
Friday - Tacos
Saturday - Leftovers
Sunday - Honey Baked Chicken and Rice

Weekly Menu Oct 26th-Nov 1st

Monday - Sloppy Joes
Tuesday- Tuna Casserole
Wednesday -Baked Ziti
Thursday- Tacos
Friday-Soup at Trunk or Treat
Saturday-leftover harvest hamburger soup
Sunday- spaghetti

Harvest Hamburger Soup

**1 cup serving 5 points

2 lbs. ground beef
1 onion chopped
10 cups water
10 teaspoons beef base
2 cans diced tomatoes
4 Tbsp. sugar
2 cans corn
4 carrots, peeled and sliced
8 potatoes, peeled and diced
2 teaspoons taco seasoning
salt and pepper to taste

Brown ground beef and onion. In a large pot combine all ingredients and cook uncovered until vegetables are tender.

Costco Rolls - or Cinnamon rolls

1 1/2 packages (about 3 1/4 teaspoons) dry yeast
1/4 cup warm milk
1/2 cup shortening
1/3 cup sugar
1 1/2 tsp. salt
1 cup milk
1 egg
4-5 cups sifted flour

For Cinnamon rolls also needed:
melted butter
brown sugar
cinnamon
raisins (optional)

Vanilla Frosting
2 cups powdered sugar
1 Tablespoon butter, melted
1 teaspoon vanilla
milk or cream (2 to 4 Tbsp.)

Preparation:
Add the warm water to the yeast and soak 10 minutes.
Scald milk; pour over shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.

Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1 1/2 hours.

For regular rolls shape and put in a pan to bake. Let rise for about an hour and bake in 350 degrees oven for 15 - 20 minutes.

For Cinnamon rolls:
Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.

Using scissors or a piece of string, cut off slices about 1 to 1 1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously.......about an hour.

Bake in a 350 degree oven for about 15-20 minutes. If rolls get too brown, cover with a piece of tinfoil until the end of baking. Do not over bake rolls.

Remove immediately from the pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the frosting:
In a medium bowl, place sugar, butter, and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.

Cheesy Potatoes

sauce:
1 cube butter
3/4 cup flour
onion powder
pepper
milk (even 1% works)
grated cheese

Melt butter in saucepan. Mix flour in with the butter to make a paste, add in onion powder and pepper and any other seasoning wanted. Stir in milk mixing until the right amount. You want the sauce thickened to a creamy sauce. (white sauce)

peel and slice potatoes in a 9x13 inch pan. Put a layer of potatoes, sauce, sprinkle cheese over; then layer each again. Bake in 350 degree oven for 1 1/2 hours.

Ivy's Cream Cheese Banana Bread

3/4 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 cups sugar
2 large eggs
3 cups flour
1/2 tsp. each: baking powder, baking soda, and salt
1 1/2 cups mashed bananas
1 cup chopped pecans, toasted
1/2 tsp. vanilla

Topping:
1/2 cup firmly packed brown sugar
1/2 chopped, toasted pecans
1 Tbsp. flour
1 Tbsp. melted butter
1/8 tsp. ground cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating until just blended after each addition.

Combine flour, baking powder, baking soda and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and navilla. Pour into 2 greased and floured 8x4 loaf pans; sprinkle with combined topping.

Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean and sides pull away from the pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks for 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.

Weekly Menu Oct 19th-25th

Monday - leftover lasagna
Tuesday- Chicken Tortilla Casserole
Wednesday -Hamburgers
Thursday- Fajitas
Friday-Chili and rice
Saturday-Hawaiian Haystacks
Sunday- Shepherd's Pie

chicken Tortilla Casserole

8 servings **5 points per serving

12 corn tortillas
2 cans cream of mushroom soup
1 can evaporated milk (or 10 oz. regular milk)
small can of chopped green chilies
chopped onions to taste
1-2 cooked chicken brests
1/2 cup grated cheese

fry tortillas until soft in a bit of oil, dab to remove extra grease. Saute onions and chilies. Add rest of ingredients then pour over 6 tortillas lining the bottom of pan. Put 6 more tortillas over top and then pour the rest of the mixture over top. Sprinkle with cheese and bake at 350 degrees for 20 to 30 minutes.

Weekly Menu Oct 12 - 18th

Monday - Homemade Chicken Noodle Soup
Tuesday- Tinfoil Dinner casserole
Wednesday -Stroganoff
Thursday- Leftovers
Friday-Pizza
Saturday-cheesy potatoes
Sunday- Stouffer's Lasagna

Tinfoil Dinner Casserole

1 lb. ground beef
Approx. 5 potatoes
Approx. 3 carrots
1 can cream of mushroom soup

In a 9x13 inch pan press the hamburger to coat the bottom and sides of pan. peel and slice the potatoes and carrots, add them to the dish. Pour can of soup over the top of it all, cover and bake in the oven at 350 degrees for at least an hour, or until potatoes are soft.

I usually add quite a bit of potatoes and carrots on top, so I use two cans of soup. It usually takes
1 1/2 hours - 2 hours to cook. So give yourself enough time.

Homemade Noodles for Soup

I usually Double the recipe for a good amount of noodles

1 beaten egg
2 Tablespoons milk
1/2 teaspoon salt
1 cup flour

Mix together. Let rest 10 minutes. Roll out and cut noodles. Put noodles in boiling soup.

Weekly Menu Oct 5th-11th

Monday - BBQ Hamburgers
Tuesday- Chicken and Broccoli Bake
Wednesday -Baked Ziti
Thursday- Chinese Hamburger Casserole
Friday- Taco Soup
Saturday- Leftovers
Sunday- Spaghetti

Chicken and Broccoli Bake

4 chicken breast halves
3 packages (10 oz. each) frozen broccoli, cooked according to package directions, or 2 lbs. fresh broccoli, well trimmed and cooked until tender-crisp
1 can (10 1/2 ounces) cream of chicken soup
1/2 cup milk
1/2 cup miracle whip
1 cup grated cheese
1 teaspoon lemon juice
1/2 cup bread crumbs

Cook chicken breast in water just to cover for about 30 minutes. Remove chicken, cool, dice meat.

Coat 9x13 inch pan with nonstick cooking spray. Layer broccoli in bottom of pan, place chicken pieces on top of broccoli. Mix soup, milk, Miracle whip, cheddar cheese and lemon juice. Spread on top of chicken. Sprinkle with bread crumbs and bake at 350 degrees for 30 minutes. Makes 5 to 6 servings.

Meatloaf

1 pound ground beef
1 egg
1/2 cup bread crumbs or crackers
1/2 cup canned milk
1 chopped onion
1 teaspoon salt
pepper

Mix together and place in baking pan.

Sauce:
3 Tablespoon brown sugar
1/4 teaspoon nutmeg
1/4 cup ketchup
1 teaspoon prepared mustard

In a saucepan bring to a boil. Pour over uncooked meatloaf.

Bake @ 325 degrees for 1 hour.

Marbled Chocolate Bars

24 servings **5 points per serving

1 pkg German Chocolate cake mix
1 (8 oz) package cream cheese
1/2 cup sugar
3/4 cup milk chocolate chips, divided

Prepare cake mix according to package directions. Pour into greased 15x10x1 inch baking pan. In a small bowl, beat softened cream cheese and sugar. Stir in 1/4 cup chocolate chips. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixtures. Sprinkle with remaining chocolate chips. Bake @ 350 degrees for 20 to 30 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack. Cut into bars. Yields 3 dozen.

Weekly Menu September 28-Oct 4th

Monday - Spaghetti
Tuesday - Tomato Soup & Cheese Sandwiches
Wednesday - Chicken and Rice Casserole
Thursday - Hawaiian Haystacks
Friday- Dutch Oven Potatoes / EQ Party
Saturday - Cafe Rio Style Burritos *Conference Tradition
Sunday - Leftovers

Taco Soup

15 servings *1 point per 1 cup serving

1 large onion chopped
package taco seasoning
2 cups corn
1 can fat free chicken broth
1 can black beans, un-drained
1 can great northern beans, un-drained
1 can fat free re-fried beans
1 can diced tomatoes
1 can spicy diced tomatoes w/chilies or something

simmer for 30-40 minutes
can top with cheese, sour cream, chips and other things (if counting points add these in)

Brownie Pudding

6 servings *4 points per serving

Sift Together:
1 cup flour
2 teaspoon baking powder
3/4 cup sugar
2 Tablespoons cocoa powder
1/2 teaspoon salt

Add to dry ingredients:
1/2 cup milk
1 teaspoon vanilla
2 teaspoon vegetable oil

Mix till smooth, then add 3/4 cup chopped nuts. Pour into greased 8x8 (or 11x7) inch pan. Mix together 3/4 cup brown sugar and 1/2 cup cocoa powder (sifted). Sprinkle this evenly over the mixture in the pan. Pour 1 3/4 cups hot water over the batter. Bake at 350 degrees for 40 minutes. Serve warm with vanilla ice cream

Wheat Bread - My Mother-in-laws

*2 points per slice

Recipe for Mixer

Put 6 cups warm water in Bosch mixer. Sprinkle 2 Tablespoons (rounded) yeast or 2 packages active dry yeast over the water. Sprinkle 3/4 cup sugar over yeast. Add 2 Tablespoons salt, one egg, and 3/4 cups oil. Add about 6 cups whole wheat flour and mix on 1 until it's blended up. Then turn up to 3 for 1 to 2 minutes. Add 2000 mg Vitamin C (or commercial dough conditioner) and about 2 cups quick oats. Gradually add enough flour to clean the sides of bowl. (can add 2-8 cups white flour into the mix) Knead bread on 1 for ten minutes. Put the bread into 5 greased pans, cover and let rise for 30 minutes. Preheat oven to 375 degrees. Bake approximately 3o minutes, take out and put on wire racks.

Poppyseed Casserole - Weight Watchers Version

6 Servings **6 points per serving

3 cups chicken
1 can 98 % fat free cream of chicken soup
1 tablespoon poppy seeds
Mix in pan, crumble one sleeve of reduced fat Ritz crackers on top
Bake at 350 degrees for 30 minutes.

Cafe Rio Style Burritos

Put together:
Tortillas
meat*
rice
black beans
cheese
enchilada sauce

sour cream
Homemade salsa

*Meat*
Chicken Option:
In a crock pot: chicken breasts, fajita seasoning, and a little water. Slow cook until you can shred. 4-5 hours.

Pulled Pork Option:
2 pounds pork
1 cup brown sugar
1 cup Dr. Pepper
1 cup Pace Salsa

In the Crockpot:
Pork
2/3 of liquid
5 hours on low
Shred and put back into the crock-pot with other 1/3 of liquid

Weekly Menu 21st - 28th

Monday - BBQ Chicken and salad @ Lisa's house
Tuesday - Clam Chowder with biscuits
Wednesday - Clam Chowder with breadsticks
Thursday - Baked Ziti and Garlic Bread
Friday - Tacos
Saturday - Spaghetti
Sunday - Leftovers

Chicken and Rice Casserole

8 Servings **6 points per serving

1 cup rice (uncooked)
2 cans of cream of chicken soup
1/2 cup milk
1 pkg. Lipton onion soup mix
Chicken breasts or pieces

Combine rice, chicken soup, and milk. Place in baking dish. Place chicken pieces on top. Sprinkle with onion soup mix. Cover and bake at 250 degrees to 300 degrees for 3 hours.

Breadsticks

16 Servings ***3 points per serving

soften:
1 Tablespoon yeast
1 1/2 cup warm water
2 Tablespoons sugar

Add:
1 1/2 teaspoon salt
3 cups flour. May need 1/4 to 1/2 cup more flour.

Roll out to size of pan and pat down. Cut into sticks using a butter knife. Melt 1/4 cup butter, spread over sticks. Sprinkle on Parmesean cheese and garlic powder. Let rise for 15 to 30 minutes. Bake at 375 degrees for 15 to 20 minutes. Dump on to cooling rack.

Clam Chowder- Aunt Lila's

12 servings ***5 points for 1 cup serving

1 cup chopped onions
1 cup chopped celery
3 cups diced raw potatoes, peeled
1 Tbsp. salt
2 cans minced clams with juice (I only use one can)

White sauce:
3/4 cup margarine
3/4 cup flour
3 cups milk
1 cup evaporated milk

In a large stew pot, combine vegetables, salt, and clams. Cover with water and boil until tender. In a separate saucepan, prepare white sauce and cook until thick. Combine white sauce and vegetable mixture. Season with salt and pepper. Add a dash of cider vinegar to taste (very, very important).

Weekly Menu September 14th-20th

Monday - Beef Enchiladas
Tuesday - Chicken Tortilla Casserole
Wednesday - Battered French Toast
Thursday - Meatloaf and Baked Potatoes
Friday - Pizza
Saturday - Tacos
Sunday - Shepherd's Pie

Weekly Menu for Sep 7-Sep13

Monday - French Dip Sandwiches with corn on the cob
Tuesday - Chicken Poppy seed Casserole
Wednesday - Leftovers
Thursday - Chicken Fajitas
Friday - Spaghetti
Saturday - Leftover Spaghetti
Sunday - Hawaiian Haystacks

Weekly Menu for August 31-Sep 6

Mon - Chicken Stir Fry and Rice
Tue - Baked Ziti
Wed - Tacos
Thur - Tortilla-Black Bean Casserole
Fri - Stroganoff
Sat - Pizza
Sun - Leftovers

Spaghetti Sauce

1/2 cup serving size 2 points

1/2 lb. hamburger (optional)
1/2 - 1 onion chopped
2 cans tomatoes
2 cans tomato sauce
1 package spaghetti seasoning
Italian seasoning
garlic powder

You can also add zucchini, carrots, other vegetables. Cook these with the hamburger and onion.

Cook hamburger and onion together. Add tomatoes, tomato sauce, spaghetti seasoning, and add Italian seasoning and garlic powder to taste. Can also add salt if wanted. To stretch add more tomatoes or sauce. To thicken add tomato paste.

Chicken Teriyaki with Broccoli

4 servings **5 points per serving

This is a good recipe to make and separate out into 4 servings and either freeze some or keep for lunches or meals when the family meal is too point expensive.

1 spray cooking spray
2 medium garlic cloves
1 lb. uncooked boneless chicken breasts
4 medium scallions
1/2 cup fat free chicken broth
2 tablespoons teriyaki sauce
2 cups cooked brown (or white) rice
4 cups broccoli

Coat a large nonstick skillet with cooking spray and set pan over medium-hi heat. When hot add garlic; cook stirring about 1 minute. Add chicken and cook until golden brown on all sides stirring often, for about 5 minutes.

Add scallions. Cook until soft, stirring about 2 minutes. Add broth and teriyaki sauce; simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes.
Spoon 1/2 cup of rice into each of 4 shallow bowls; spoon about 1 cup of chicken mixture, and add 1/2 cup of broccoli*.

*I usually do mine on a plate and have my broccoli on the side, I eat it kind of together but I don't mix it together.

Lemon Bars

20 servings 6 points per serving

Crust:
1 cup soft butter
2 cups flour
1/2 cup powdered sugar
dash of salt

Combine all ingredients and mix well. Press mixture into 9x13 inch pan. Bake at 350 degrees for 15 minutes, or until nicely browned.

Filling:
4 eggs, beaten
2 cups sugar
1/4 cup flour
6 tablespoons lemon juice

Combine flour and sugar. Mix in beaten eggs and lemon juice. Pour into the slightly cooled crust. Bake at 350 degrees for 25 minutes. Cool and sprinkle with powdered sugar

Hawaiian Haystacks

Pan of cooked rice (enough to feed your family)

Sauce: (can 1/2 or double depending on how much you need)
2 cans of cream of chicken soup
1 cup sour cream
1/2 to 3/4 cup milk
1 to 2 Tablespoons lemon juice

Topping Ideas:
grated cheese chow mien noodles
pineapple tidbits sliced olives
coconut diced green onions
diced tomatoes diced green peppers
diced celery diced apples
slivered almonds

Chicken Poppyseed Casserole

(This one is actually from my Sister-in-law Lisa)

4 cups cooked and diced chicken
2 cans cream of chicken soup (undiluted)
3 cups sour cream
2 sleeves Ritz crackers, crushed
2 sticks real butter, melted
(it is probably better with real butter but I use margarine because that is what I have)
2 Tablespoons poppy seeds

Preheat oven to 350 degrees. Grease a 9x13 inch casserole dish. In a large bowl, combine chicken, soup, and sour cream. Mix well until blended. In a separate bowl, combine crushed crackers, melted butter, and poppy seeds. Mix one half of the cracker mixture with the chicken mixture and spread in casserole dish. Top with remaining cracker mixture. Bake uncovered for 30 minutes at 350 degrees.

Chicken Stir Fry

8 Servings 2 points per serving

2 large chicken breasts
1 cup chicken broth
2 Tbsp flour or cornstarch
Vegetables of your choice (I use onion, green pepper, zucchini, broccoli, carrots, etc.)
Stir Fry Seasoning packet

Stir fry chicken, add cut up vegetables. If you like some sauce add the chicken broth with the cornstarch or flour mixed in and the packet of seasoning. If you don't want sauce just add the packet. I also add some Asian seasoning and a little soy sauce.

It is good served over rice

Milkshake

serves 1 3.5 points per serving

1 to 1 1/2 cups water (I use extra water so that I get more)
3 Tbsp powdered milk
Or you can just use 1 cup fat free milk (skim)
1 1/2 cup frozen fruit (not bananas for this points value)
vanilla
sugar substitute

Add it all together and blend in the blender

Stroganoff

6 servings **7 points per serving

1/2 pound ground beef
2 cans cream of mushroom soup
1/2 cup 2 % (or lowfat) milk
1/2 cup sour cream

Cook hamburger (can rinse), add cream of mushroom soup and milk. When almost ready to serve add the sour cream. Season with salt and pepper. Good over rice or noodles.

Baked Ziti

8 large servings **5 points per serving

1 16 oz. package ziti noodles
1 jar ragu spaghetti sauce
2 cups mozerella cheese

Cook Ziti noodles according to package directions. In a 9x13 casserole dish layer sauce, noodles, cheese, sauce, noodles, cheese. Cover and bake @ 350 degrees for 30 minutes.

Tortilla-Black Bean Casserole

8 large servings **5 points per serving or 6.5 points as shown with 2 Tbsp. Sour cream (lettuce & tomato)

1 large onion, chopped
1 large green pepper, chopped
1 (14 1/2 oz.) can diced tomatoes
3/4 can picante sauce
Garlic to taste
2 tsp. ground cumin
1 (15 oz.) can black beans
1 can red kidney beans
12 (6 inch) corn tortillas
1 zucchini, chopped
1 cups shredded Monterey Jack cheese

Topping Ideas:
tomatoes
olives
green onions
sour cream
cheese

In a large skillet, combine onion, zucchini, green pepper, un-drained tomatoes, picante sauce, garlic, and cumin. Simmer uncovered for 10 minutes. Stir in drained beans.

In a 9x13 inch baking dish, spread 1/3 bean mixture over bottom. Top with half of the tortillas, overlapping as needed, and half of the cheese. Add another layer of beans then tortillas and remaining beans and cheese. Cover and bake 30 minutes at 350 degrees. Let stand for 10 minutes. Top with choice of toppings.

Brownies

20 servings **5 points per serving

4 eggs 1 teaspoon vanilla
2 cups sugar 1 cup butter
2/3 cup cocoa 1 cup flour
1/2 teaspoon baking powder 1/2 teaspoon salt
1 cup nuts (optional)

Mix well and bake in 9x13 pan. Bake at 350 degrees for 35 minutes.

Chineese Hamburger Casserole

8 large servings **7 points per serving

1 pound hamburger 2 medium onions
1/2 cup uncooked rice 1 can cream of mushroom soup
1 1/2 cup water 1/2 teaspoon pepper
1/2 teaspoon salt 1 1/2 teaspoon soy sauce
1 can cream of chicken soup chow mein noodles

Brown meat and onions. Add uncooked rice along with remaining ingredients. Mix well and bake for 1 hour at 350 degrees. Remove lid for the last 1/2 hour of baking time. Place chow mein noodles (one can or 1/2 bag) on top of rice mixture 10 minutes before removing from oven.

Chocolate Chip Cookies with Peanut Butter

Makes 4 Dozen

3/4 cup margerine 1 cup brown sugar firmly packed
1 cup sugar 1/2 cup peanut butter
2 eggs 2 teaspoons vanilla
2 1/2 cups flour 1 teaspoon baking soda
1/2 teaspoon salt
1 package chocolate chips (for this recipe I like semi-sweet)

Heat oven to 350 degrees. Beat butter, sugars, and peanut butter in a large bowl with mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda, and salt. Stir in chips. Drop rounded tablespoons full on to un-greased cookie sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheet on to wire racks.

New Blog

My sister-in-law's said that we should post what recipes we use so that we could all get new ideas. I thought this was a fun idea, so here goes. I don't know if this will help anyone, the type of food that I usually make is pretty basic stuff. It may; however, give you some ideas of different things that you can make on a monthly basis. I really enjoy cooking, the only problem is that I also enjoy the eating part as well. I do go to Weight Watchers and so on any recipes that I know the point values, I will share those as well.