Penne Rustica - lighter version

This is my favorite things to order at Macaroni Grill. I found the recipe on my friend Leah's recipe blog. As always, I lightened up a bit so I do not feel so guilty eating it!

Gratinata Sauce
3 tablespoons light butter
2 tablespoons minced garlic
3 tablespoons marsala wine
2 cups fat free half & half
1 cup grated Parmesan cheese
1/2 cup skim milk
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme
1/4 teaspoon ground cayenne pepper

1 pound penne rigate pasta, cooked

12 medium shrimp, peeled and deveined
2 skinless chicken breast fillets
1/2 cup (about 2 ounces) thick-sliced prosciutto, chopped

Topping
3 tablespoons grated Parmesan cheese
1 1/2 teaspoons paprika

Garnish
12 sliced pimentos
4 sprigs rosemary

Get a large saute pan ready (or you can grill the meats) by setting the temperature to medium high heat.

Prepare gratinata sauce by melting 3 tablespoons of butter in a medium saucepan over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove it from the heat.

Cook pasta following directions on the package (7 to 9 minutes in salted boiling water). You want the pasta tender, but not mushy (al dente). Strain pasta and set it aside when it's done.

Pound the thick end of your chicken breasts a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Put shrimp in a bowl rub them with oil, and sprinkle with salt and pepper.

Add a little oil in the pan to coat the pan. Cook the chicken for 5 to 6 minutes per side. Set the chicken aside to rest. Add the shrimp to the pan and cook for 2 minutes per side. When chicken has rested 10 minutes or so - slice each breast into strips.

Preheat oven to 500 degrees F. Grease a 9-inch glass or ceramic pie plate. Add 3 pasta, then chicken, shrimp and prosciutto to pie plate. Spoon in the gratinata sauce on each serving and toss to coat. Combine 3 tablespoons of grated Parmesan cheese with 1 1/2 teaspoons paprika, then sprinkle mixture over the top. Bake for 10 -15 minutes, or until tops begin to brown. Arrange the pimentos on the top, the n jab a sprigs of rosemary throughout the dish.

Makes 4 large servings.



*** Could be made ahead and frozen. If freezing leave off the topping & garnish until ready to cook. Thaw out completely, once thawed set on counter for 15 to 30 minutes before cooking. You will need to start cooking the dish on 350 to heat through - once heated through take dish out of the oven. Set the oven on 500 then add the topping and cook until bubbly. Top with garnish then serve.***

Hearty Meaty Taco Soup

This is more like a stew! You could also make Mexican Cheesy Pasta with this. Cook pasta and then top with stew and shredded cheese - great main dish.

2 cloves garlic, minced
1 onion, chopped
2 lbs lean ground beef (could use 1 lean beef & 1 ground turkey breast)
Salt & Pepper to taste
1 14.5 oz can whole kernel corn
1 16 oz cans of ranch style beans
3 cans of diced tomatoes w/ garlic & onion (replace 1 can with Rotel if want spicy)
1 pkg taco seasoning
1 pkg Hidden Valley dressing mix
Reduced Fat Cheddar Cheese (topping)

Add olive oil to the pan, saute onions and garlic for a few minutes. Add ground beef, brown and add salt/pepper to taste. Take the 3 cans of tomatoes and puree (my clan will not eat things with tomatoes, so I hide them by pulverizing them). Combine all ingredients in a large pot. Simmer 1-2 hours. Top it with shredded cheese and serve with Garlic Cheddar Biscuits.

German Chocolate Gooey Butter Cake

1 box German chocolate cake mix
1 cup butter, melted and divided
1 large egg
1 8 oz pkg cream cheese, room temperature
2 large eggs
1 tsp vanilla extract
1 16oz box confectioners' sugar
1 cup sweetened flaked coconut (optional)
1 cup chopped pecans (optional)

Preheat oven to 350. Lightly grease a 13x9x2 inch baking pan.
In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan. Set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in sugar until smooth. Add remaining melted butter , beating at slow speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven. Let cool completely before cutting into squres.

Wild Rice & Mushroom Soup

My friend Leya makes this soup and it is A-M-A-Z-I-N-G!! Not low fat, but I am thinking about making it lower in fat by using light butter, fat free half & half - I hope it is just as good. Wonderful on a cold evening. Below the recipe is in Leya's exact words... love this girl!

1 box of wild, whole grain/long grain rice (I usually opt for the...I think it's West Indies? In a white box? The Garlic?)
1/2 stick (or 1/4 cup) of unsalted butter (Sometimes I'll add more just because!)
1 medium onion, finely chopped (I buy the pre-chopped A LOT of the time)
5 fresh garlic cloves, chopped or minced
1 pound TOTAL of mushrooms (I usually do button and portobello), button leave whole, chop portobello
32 oz. of chicken, beef OR vegetable broth
1/4 cup dry sherry (NOT cooking Sherry - get the real stuff!!)
1 pint of heavy cream (or more ;-)
1 small fresh lemon
ground white pepper
kosher sea salt
cayenne pepper

In a measuring cup with handle, poor in 1/4 cup sherry, squeeze in both sides of lemon (preferably with a citrus press to get the most juice), add liberal amounts of the sea salt and pepper and then a few pinches of cayenne pepper. Whisk well with a fork or small whisk. Top off with a splash of broth and whisk well again. Allow to sit while continuing below.

Make rice according to box instructions and set aside while continuing below.

In a medium to large soup pan, melt the butter over medium heat. Add onion and garlic. Saute until soft and transparent. Add all the mushrooms and cook about ten minutes or until entire mixture is a nice gold/brown color and fragrant.

Return the pan to low heat and slowly stir in broth. Then add sherry mixture stirring well. Simmer on medium-low heat for at least 10 minutes. Remove from heat and then add rice and mix well. Stir in heavy cream. Let simmer another 20 minutes stirring often. Garnish with chives if you wish after ladling into bowls. Serve warm with crusty french bread and goat cheese on the side.

** I try to make this soup a day ahead and keep it in the fridge. Then I'll heat it thoroughly before serving allowing it to simmer for a good while depending on if it's on the stove or in a crock pot (both work equally well). I think it is good no matter what but amazing after it's melded overnight!! I have even frozen it before to have on-hand. But make this soup your own. I have over the years!

Toffee Bars

Great to take to pot lucks and teacher luncheons. I'm taking these next week when the Kindergarten is responsible for Teacher Lunch Day.

1 Yellow cake mix
1 Egg
1/3 Cup Butter
1 (14 oz.) Sweetened Condensed Milk
1/2 - 1 Cup chopped toasted pecans (optional)
1 tsp. vanilla
1 egg
1/2 - 1 Cup Heath Bits O' Brickle


Mix first 3 ingredients until crumbly. Pat into 9x13 pan. Mix the rest of the ingredients together and pour over cake. Bake at 350 degrees for 30-35 minutes until golden brown. Cool and cut into squares.

No Bake Cheesecake with Fruit Topping

My mom made this for Easter lunch this year. It is also the first dessert that I remember my mom making as a child. My mom always tops her pies with cherry or blueberry pie filling, my favorite is blueberry. The recipe is below, of course I always make it lower in fat by using light cream cheese and light cool whip. Easy but so so good!


2 8 oz. pkgs Cream Cheese,room temperature
1 can Sweetened Condensed Milk
1 Tsp Lemon Juice
1- 1 1/2 Tsp Vanilla
1 Graham Pie Crust (Largest size)
1 can favorite pie filling (I recommend Blueberry!)


Beat cream cheese, milk, lemon juice, and vanilla together until smooth. Spoon into crust.

Refrigerate at least 3 hours or overnight. After set add pie filling to the top of the cheesecake and cover completely. This can be made a day ahead before you are ready to serve.

One pan chicken, sausage with Sage and onions & Potatoes

This is a Nigella Lawson recipe - so good! It is a great week night meal with quick prep time and very little clean up.

1 large sweet yellow onion
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard (Coleman's or a spicy mustard )
1 tablespoon dried sage
Freshly ground black pepper
2 tablespoon Worcestershire sauce
1 lemon
10 Chicken pieces (I used legs, breast & thighs)
12 sausages (I used italian sausages)
2 tablespoons fresh sage leaves, chopped

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squsih everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.

Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade. Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the the pan (I use a big disposable pan) into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly. In the last 40 minutes add potatoes to the pan.

I use Tyler Florence's Roasted Fingerling Potato recipe. I move the chicekn & sausage to one side so there is room for the potaoes. The recipe says to have the oven at 500 when the potatoes go in, I cook them at 425 for 40 minutes.

Chicken Tacos

I watched The Simple Wife, Joanne, share this recipe on a video post in 2009. I have been reading Joanne's blog since 2008, I was introduced to her through a blog post Meredith wrote about a lunch she had with Joanne and some other friends.

If you do not know Joanne, please go read her blog and pray for her and her family as she recovers from a stroke that she on January 11, 2011. Kristen's blog (Joanne's sister), is a wonderful way to see Joanne's progress through pictures.

What a great way to entertain inexpensively! Sometime I am going to have a party and serve her recipe, but today I am making it for dinner. I am going to freeze 2 cups of the leftovers and make Meredith's Santa Fe Chicken Enchiladas.

Here is the method for this SUPER EASY recipe:

6 Boneless Skinless Chicken Breasts (I use frozen chicken straight from the freezer)
16 Ounce Jar of your Favorite Salsa
1 Packet Taco Seasoning (my addition)

Put everything into the slow cooker and give it a stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when with two forks.

For the tacos - serve with warm flour tortillas**, lettuce, shredded cheese, cilantro, lime and sour cream.

Go here to see what Joanne serves with her tacos.

**Warming flour tortillas
Wrap the tortillas in foil and place in a preheated 350 degree oven for 10-15 minutes. The tortillas come out hot and soft - almost as good as homemade tortillas.

BBQ Beef Sliders

I made this last night for a pot luck Jeremy had today at work. This was super easy and it actually cooked overnight. He said it was delicious and everyone who tried it wanted the recipe. This is definitely a keeper!

3 pounds Chuck Roast
Salt, Pepper And Garlic Powder
1 bottle Kraft Brand Sweet And Spicy Chipotle BBQ Sauce (Large Bottle)
1 (12oz.) Shiner Bock Beer
1 bottle Jack Daniels Brand Honey BBQ Sauce (Small bottle)

Spray slow cooker with non-stick cooking spray. Set the temperature on cooker to High. Rub the chuck roast generously on all side with the salt, pepper and garlic powder. Place roast in slow cooker. Pour on the sweet and spicy chipotle sauce to cover completely. Pour beer over top and around the sides of the roast.

Cover and cook on high for 1 hour. Then turn down to low and cook for an additional 7hours.

Remove roast from pot and discard all liquids. Shred beef and place back into slow cooker. Pour in the Honey BBQ Sauce and stir to coat the meat.

Set slow cooker on warm for 1-2 hours or until time to eat. Serve on slider buns. Top with coleslaw if desired.

Meatloaf *Family Favorite*

I have made this meatloaf for awhile now, it has become a family favorite. Actually my pickiest child requested it for dinner this week. Tyler Florence has amazing recipes and you can find the original recipe for his Dad's meatloaf here. Below is the way I make it for my family. Super flavorful & very moist!!

Tomato Relish-

Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
16 oz Diced Tomatoes - pureed
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Meatloaf-

3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup Fat Free Half & Half
1 pound ground beef (extra lean)
1 pound ground pork (reduced fat)
2 eggs
Salt and freshly ground black pepper
3 to 4 turkey bacon slices
* 1 1/2 Cups of the Relish*

Preheat the oven to 350 degrees F.


Coat a skillet with a 2 tbsps of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes. Now add the tomatoes, stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes. Remove it from the heat; you should have about 4 cups of relish.


Place the torn white bread in a bowl and add the half & half let it sit while you get the rest of the ingredients for the meat loaf together.

In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. Use those tools God gave you and mix all the ingredients together. Messy, but the best way to mix everything together.

Line a cookie sheet with foil or parchment paper. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.


** You can make it earlier in the day and place in the refrigerator. Before ready to bake let it sit on the counter for about 15 minutes.


Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.

Sloan's BBQ Beans

Everytime I make my SIL's beans I get requests for the recipe. This dish is VERY good!

1 lb. Lean Hamburger Meat
1 Tbsp Dried Minced Onions
2 Tsp House Seasoning (see recipe below)
2 cans Ranch Style beans
2 cans Pork n Beans
2 cups Ketchup
1/2 cup Brown sugar
1/2 cup Maple syrup
1/4 stick Light butter

Brown meat with onions; drain. Mix all ingredients with meat and bake at 300 degrees for 1 hour.

House Seasoning Recipe:
1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. Add to recipes in place of Salt & Pepper.

Strawberry Pretzel Salad

We always had this dish in the Spring for "Sunday Lunch" and especially at Easter. Growing up on Sundays we would have roast, mashed potatoes, green beans and rolls - it never changed - there was something very comforting in that meal. We now go to church on Saturday nights, so I miss big Sunday lunches. I think I need to bring the Sunday lunch tradition into the lives of my boys.

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan.

Refrigerate until completely chilled, at least 1 hour.

Kristi’s Chocolate Cake

My friend Kristi made this cake for a meeting and we all thought it was super moist and delicious. We were shocked when she told us that it was not a scratch cake but that it was a cake mix and that it was super easy. I have made it a couple of times and I am always asked for the recipe.

1 pkg. yellow cake mix
1 large box (5-6 oz) chocolate instant pudding mix
½ cup sugar
¾ cup oil
¾ cup water
4 eggs
1 cup sour cream
12 oz. chocolate chips

Mix dry pudding, dry cake mix and sugar together in a large bowl. Add oil, water and eggs and stir. Add sour cream and chocolate chips and stir. Pour into a floured bunt pan and bake at 350 degrees for 55-60 minutes. Cool cake completely.

Chocolate Glaze: (optional) Kristi's notes- "The cake is very moist and the glaze is not necessary. I did put a glaze on it, but only half the recipe." I too put the glaze on it to when I make the cake.

2/3 c. Hershey’s cocoa, natural unsweetened
1 stick butter
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract

Raspberries or strawberries (garnish but important - cuts the sweetness of the cake)

Melt butter in medium saucepan. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to desired consistency. Add more milk if needed. Stir in vanilla. Drizzle over cooled cake while glaze is warm. Garnish with raspberries or strawberries.

Baked French Toast Casserole

I made this the first time five years ago for Karen's baby shower. It is a Paula Deen recipe so you know it is rich and delicious. I make this recipe "as is" and do not use lowfat ingredients, this is a special occassion brunch idea - great for holidays.

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
~Praline Topping (to follow)~
Maple syrup (optional - I do not use)

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Praline Topping:
•1/2 pound (2 sticks) butter
•1 cup packed light brown sugar
•1 cup chopped pecans
•2 tablespoons light corn syrup
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Paula suggests serving with Maple syrup but it is sweet enough by itself, so I do not add it.

Make Ahead Breakfast Burritos

I saw this recipe two years ago at the blog A Chelsea Morning. For the new school year I am going to make these for a healthier breakfast option for Matthew & Connor, instead of Lean Pockets, which are filled with additives and preservatives. Barb makes 2 dozen giant burritos, so this recipe will go even further with smaller tortillas. I have made the recipe fit my family, to see the original recipe go to Barb's post, also on that post she has a recipe for make ahead dinner burritos.

3 dozen eggs
8 oz. light sour cream (Daisy)
1 pkg. breakfast sausage
1 pkg. turkey bacon
2 7-ounce cans Ortega diced green chiles (optional)
24 ounces 2% sharp Cheddar cheese, shredded
salt and pepper
3 pkgs soft taco size low carb whole wheat tortillas (Mission carb balance)

Add light butter or cooking spray to your pan. I like my eggs very soft so I cook them on a med low heat. I crack my eggs directly into the pan without beating them first, add salt & pepper to taste - then add the sour cream in spoonfuls to the pan. I do not touch the eggs until there is a thin layer of cooked eggs on the bottom of the pan, then I break the yolks and mix the eggs well. I do not touch them very much after that - just a few stirs until they are set. The less you touch them the softer they will be - I learned to cook my eggs like this from my Papa Hill. Think of him everytime I make eggs.

Cook the sausage in a pan until browned, drain on a paper towel lined plate - set aside to cool. Cook the bacon in the microwave until crisp, once cooled crumble.

I separate the eggs into two bowls. In one bowl I add the sausage and in the other I add the bacon - this way we will have two kinds of burritos in the freezer.

Place the tortillas on your counter, just a couple at a time so they don't dry out and sprinkle Cheddar cheese down the middle. Place a couple of big spoonfuls of the egg mixture on top of cheese. Fold burrito, folding the short ends in first and wrapping the long ends around. I will add green chiles to a few that I will eat. :)

Wrap each burrito individually in aluminum foil and label, then freeze. These last a two months in the freezer. Barb says not to let them go longer than two months in the freezer because the eggs might go bad.

Here's how Barb prepares them when we're ready to eat them. Take the number I need out of the freezer the night before and let them thaw in the refrigerator overnight. The next morning, since they're already wrapped in aluminum foil, I just pop them in a 350 degree oven for about 20 minutes until they're heated through. If they're not completely thawed, just heat them a little longer.

Candied Cake Bites

This recipe is from my friend Gabrielle. Below is the recipe in her words. I have never made these and I love that she gives lots of ideas on flavor combos. Can't wait to make them.

Very easy - you use a cake mix and basically, make a truffle. They are a little time consuming though. and yes, buying them would be easier, but not cheaper if you need a couple hundred.

So here is the recipe:
BASIC CAKE BALLS
1 (18.25-ounce) boxed cake mix plus ingredients called for on box
1 (16-ounce) can prepared frosting
Almond Bark Coating or Confectionery Wafer Coating (both recipes follow)

Bake the cake according to package instructions. While warm, crumble the cake into a bowl with a hand mixer to a fine texture. Mix in frosting to make a paste, using 3/4 to a full can of frosting, according to taste. Chill the mixture for at least 2 hours.

Using a melon baller or your hands, form the mixture into 1 ½ -inch balls. Place the balls on wax paper; freeze at least 6 hours.

Working in small batches, remove the balls from the freezer and dip the balls into warm, melted Almond Bark Coating or Confectionery Wafer Coating, using toothpicks or forks to manipulate the balls. Remove the balls. Place the balls on wax paper to harden.
Makes about 30 cake balls.

Almond Bark Coating: In a double boiler, melt one (20-ounce) package vanilla- or chocolate-flavored almond bark, stirring constantly. Or, in a tall, narrow container, microwave almond bark for 45 seconds on High (100 percent power). Continue to heat in 15-second intervals, stirring between intervals, until melted; be careful not to scorch.

When almond bark is melted, stir in 1 teaspoon vegetable oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color. See "Where to find supplies" for purchase information.

Confectionery Wafer Coating: Melt 48 ounces confectionery wafers in double boiler or microwave oven per instructions for Almond Bark Coating. Omit oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.

CAKE BALL TIPS
1. Chill the cake-and-frosting mixture well (at least 2 hours) before you shape the balls. Freeze the balls at least 6 hours before dipping. Before dipping, make sure the cake balls aren't frozen solid because after being dipped, the coating has a tendency to crack when drying. Pre-dipped cake balls can be kept frozen for weeks.
2. To form the balls, use a melon scoop for uniform size. Small balls are easier to eat.
3. Work in small batches when dipping, keeping the rest in the freezer.
4. Use toothpicks, a fork or a skewer to manipulate the balls when dipping. Perfectionists may want to buy a candy-dipping fork because it ensures even coating of each cake ball to make it look like a truffle.
5. Use oil-based candy dye to color frosting. Start with a few drops, and add a little at a time.
6. Lay the dipped balls on wax paper to harden, placing the spot where you pierced the ball down to cover the hole, or cover the hole with decoration.
7. For decoration, fill a narrow-tip plastic squeeze bottle with a contrasting color of melted coating and paint stripes over the balls, or sprinkle on rainbow jimmies, colored sparkling sugar or finely chopped nuts. (If you are using oil-based candy color to tint coating made from white- chocolate disks, decorate with sprinkles quickly as the oil candy color causes the coating to set rapidly.
8. Dipped balls will keep at room temperature for days; if you refrigerate them, the coating will sweat.



You will need three things for cake balls: cake, frosting and coating. Here are some ideas:
•Devil's food cake with fudge icing and dark- chocolate coating
•Yellow cake with buttercream frosting and orange-colored vanilla coating with green or black accents
•White cake with white frosting mixed with orange and yellow sprinkles and chocolate coating
•German chocolate cake with coconut- pecan icing and milk- chocolate or light-cocoa flavored coating
•Spice or carrot cake with cream-cheese frosting and vanilla coating
•Lemon cake with lemon frosting and vanilla coating
•Chocolate cake with vanilla frosting and mint-flavored coating tinted green

Herbed Cheese-and-Cracker Bits

My boys love these! My grandma use to make these around Christmas time every year.

1/2 cup vegetable oil
1 1-ounce package Hidden Valley Original Ranch salad dressing mix
2 10 1/2-ounce boxes Ritz Cheese Bits (not peanut butter flavor)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving.

Slow Berry Cobbler

Recipe by Paula Deen I made some changes below.

1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup Splenda, depending on your level of preferred sweetness
1/2 cup baking mix
2 1/4 cups Pioneer Low-Fat Biscuit & Baking Mix
1/4 cup Splenda, plus 1/4 cup
4 tablespoons light butter, melted
1/2 cup skim milk
2 teaspoons ground cinnamon

Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, Splenda and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup Splenda, melted light butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup Splenda and ground cinnamon. Sprinkle the cinnamon mixture on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with fresh whipped cream or frozen yogurt.

Marna's Chicken Dish

This was made by sweet Marna Brown for my FBCN (now Chase Oaks Church) moms group several years ago. She was an amazing mentor mom and had wonderful wisdom to share with us. I miss her (& our other church friends) as we are no loner at the church. I made some changes below to make it lower in fat.

4 large skinless boneless chicken breasts
6 oz. Swiss cheese slices (red. fat)
1 can Cream of Chicken soup (healthy request)
1/4 cup white wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 light stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow greased casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

Cheesy Chorizo Strata

Monday, I taped Oprah because her show was taped at our State Fair. Peter Clarac's delicious recipe won Best of Show in the cheese contest at the 2009 State Fair of Texas. I can not wait to try this recipe, but I will probably try to figure out how to bake it in a 9x13 casserole dish.

1/2 pound chorizo sausage, cooked and drained
1/2 cup mild green chilies, chopped
1 fresh jalapeno, seeded and diced
1/2 pound Monterey Jack cheese, cut into 1/4-inch cubes
3 cups French bread crumbs
4 eggs
1 tsp. cumin powder
1/2 tsp. salt
1/2 tsp. pepper
2 2/3 cups milk
1/2 stick butter, melted

Preheat oven to 300°Generously grease four 10-ounce ovenproof ramekins. Spread an even amount of chorizo over the bottom of each ramekin and top with the chilies and jalapenos. Spread half of the cheese cubes evenly among the ramekins, reserving the rest for later. Top with bread crumbs.In a medium bowl, whisk the egg with the cumin, salt and pepper, followed by the milk. Drizzle each ramekin with the melted butter, then divide the egg mixture evenly among them. Top with the remaining cheese. Chill at least 2 hours, but its best if chilled overnight.

Set ramekins in a bath of hot water and bake at 300° for 45 to 50 minutes, or until puffed and set. Set the ramekins under the broiler for 5 to 7 minutes to get a nice, crispy, cheesy top. Watch carefully. Serve with your favorite salsa.