Chocolate Chip Muffins:
This recipe was intended for 12 muffins, and I cut it to make less.


Ingredients
1 cup all-purpose flour
1/4 cup light-brown sugar, packed
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup butter, melted and cooled
1 egg, lightly beaten
1/2 teaspoon vanilla
1/2 (11 1/2 ounce) package milk chocolate chips
1/4 cup walnuts or pecans, chopped
Directions
1Preheat oven to 400°F.
2Grease six muffin cups.
3In a large bowl, stir together flour, sugars, baking powder, and salt.
4In another bowl, stir together milk, eggs, butter, and vanilla until blended.
5Make a well in center of dry ingredients.
6Add milk mixture and stir just to combine.
7Stir in chocolate chips and nuts.
8Spoon batter into prepared muffin cups.
9Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
10Remove muffin tin to wire rack.
11Cool for 5 minutes.
12Remove from tins to finish cooling.
13Serve warm or completely cool.
14These muffins freeze well.

October is in the air and I have had a request from work to make the pumpkin burgers again, so here is the recipe for anyone else who would like to recreate the pumpkin festival at home! (It turns our like a spicy sloppy joe!)

5 YUMS

PUMPKIN BURGERS

Mix and brown together 1 1/2 pound ground beef and one medium onion, chopped. Add 12 oz. jar or chili sauce, 1/2 cup pumpkin, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon pumpkin pie spice and one can tomato soup. Let simmer about 1 hour. Serve on buns.

Zucchini Cakes
I got the original recipe from SparkPeople.com, and modified it to use what I had on hand!

4 YUMS!!!

This recipe is very similar in taste to potato pancakes! I added a bit of salt and pepper to zest up the flavor, but was very happy to keep this one for future side dishes!


Ingredients
3 tsp reduced-fat margarine
divided2 tbsp finely chopped onion
1 cup shredded zucchini
1/2 medium baking potato
peeled1/4 cup cholesterol-free egg substitute
1/4 cup bread crumbs
1 tsp chopped dill (I used dried)
salt and pepper to taste

Directions
Melt 1-1/2 tsp margarine in large skillet. Add onion; cook and stir 5 minutes or until tender.Shred zucchini and potato with grater or food processor. Drain. Combine onion, zucchini, potato, egg substitute, bread crumbs, dill and pepper in medium bowl.Melt remaining margarine in large nonstick skillet. Drop 4 heaping 1/4 cupfuls of mixture into skillet; flatten. Cook 10 min. or until golden brown, turn once.

Recipe submitted by SparkPeople user BADBETH. Number of Servings: 2-4

Zucchini Fries
Healthy and Weight Friendly! 3
Servings: about 3

4 spray(s) olive oil cooking spray
1 tsp Italian seasoning
3/4 tsp table salt
2 medium zucchini
2 large egg white(s)
1 1/2 tbsp whole wheat flour
3/4 cup(s) seasoned bread crumbs

Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 12 minutes.

Yields about 8 fries per serving.

Peanut Butter Doggie cookies

Ok, this one isn't for people, but my doggie gives it top yum factors! I like to throw these together with cheap peanut butter for a treat for her once in a while. She drools everytime I get the peanut butter out!

Peanut Butter Cookies(Karen Norteman)
2 c. whole wheat flour
1 c. wheat germ
1 c. peanut butter
1 egg
1/4 c. vegetable oil
1/2 c. water
1/2 tsp. salt

Preheat oven to 350 F. Combine flour, wheat germ, and salt in large bowl then mix in peanut butter, egg, oil, and water. Roll dough out onto a lightly floured surface till about 1/2 inch thick...then cut out the biscuits using a cookie cutter -- but Mom uses a dog-bone cutter but any neat cutter will do (or make squares). Put the biscuits onto an ungreased baking sheet. Bake 15 minutes for the smaller sized cookies and up to 35 minutes for larger shaped ones. Store in the fridge...if they last that long. Posted by Carol

Slow Cooker Buffalo Chicken Sandwiches

My hubby and I love hot wings, so this sounds perfect for us! Am going to take the advice of several others and cut the amount of ranch. Will post yum factor after dinner tommorow night!


YUMS: 5 for those who like it hot hot hot!

Slow Cooker Buffalo Chicken Sandwiches
f0und at: http://allrecipes.com/Recipe/Slow-Cooker-Buffalo-Chicken-Sandwiches/Detail.aspx

PREP TIME
15 Min
COOK TIME
7 Hrs
READY IN
7 Hrs 15 Min
Original recipe yield 6 sandwiches

Servings

4 frozen skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided (Franks Wing Sauce)
1/4 (1 ounce) package dry ranch dip mix
2 tablespoons butter
6 hoagie rolls, split lengthwise


DIRECTIONS
Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

BBQ Onion Rings

These are a healthier yummy sub for those beer battered fried onion rings! I cut the recipe in half so there are fewer temptations to eat the whole batch!

5 YUMS

BBQ Onion Rings

Regular yellow onions will work in this recipe, but sweet onions have a milder flavor. Coating the onion rings with breadcrumbs in batches keeps the crumbs dry for maximum crispness. Rotate pans during cooking for even browning.
Yield
6 servings (serving size: about 1/2 cup)
Ingredients
3 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground allspice
2 large eggs, lightly beaten
1 pound Vidalia or other sweet onions, cut into (1/4-inch-thick) slices and separated into rings (about 2 large)
1 1/2 cups dry breadcrumbs, divided
Cooking spray
Preparation
1. Preheat oven to 450°.
2. Combine flour, sugar, chili powder, cumin, salt, paprika, allspice, and eggs in a large bowl. Dip onion rings in flour mixture. Place half of onion rings in a zip-top plastic bag; add 3/4 cup breadcrumbs, shaking bag to coat onion rings. Repeat procedure with remaining onion rings and remaining 3/4 cup breadcrumbs.
3. Arrange onion rings in a single layer on 2 baking sheets coated with cooking spray. Lightly coat onion rings with cooking spray. Bake at 450° for 5 minutes. Rotate pans on racks; bake 5 minutes. Turn onion rings over; lightly coat with cooking spray and bake 5 minutes. Rotate pans and bake 5 minutes or until crisp. Serve immediately.
Nutritional Information
Calories:
188 (16% from fat)
Fat:
3.3g (sat 0.9g,mono 0.9g,poly 0.8g)
Protein:
6.9g
Carbohydrate:
32.6g
Fiber:
2.6g
Cholesterol:
71mg
Iron:
2.1mg
Sodium:
431mg
Calcium:
79mg
David Bonom, Cooking Light, APRIL 2008

Chocolate Chip Cookies - Betty Crocker's 1969 Recipe

Chocolate Chip Cookies - Betty Crocker's 1969 Recipe

Best dang cookies! I will never make another type of chocolate chip cookie!

5 yums

Ingredients
2/3 cup shortening
2/3 cup butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (walnuts or pecans recommended)
1 (12 ounce) package semi-sweet chocolate chips
Directions
1Heat oven to 375 degrees.
2Mix thorougly shortening, butter, sugars, eggs, and vanilla.
3Stir in remaining ingredients.
4Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
5Bake 8 to 10 minutes or until light brown.
6Cool slightly before removing from baking sheet.

Baked Potato Salad

Going to try this one out this weekend when we have a BBQ! Will post YUM Factor later!
3.5 yums
I am not a mayo person, so this was a good option for BBQ food. I would use a bit more ranch next time, and salt and pepper to taste. It was definatly better when warmed slightly giving it a baked potato taste.

8 to 10 servings

Ingredients
7 medium-size red potatoes (about 3 pounds)
2 cups (8 ounces) SARGENTO Light Fancy Shredded Mild Cheddar Cheese
1 (8-ounce) bottle fat-free Ranch-style dressing
1 tablespoon prepared mustard
6 green onions, chopped
1 medium-size red bell pepper, chopped
2 turkey bacon slices, cooked and crumbled
Preparation
Coat potatoes with vegetable cooking spray; pierce several times with a fork.
Bake at 400° for 45 minutes or until tender. Cool and cut into 1-inch cubes.
Combine 1 1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently. Sprinkle with bacon and remaining 1/2 cup cheese.

Southern Living, SEPTEMBER 1997

French Dip Sandwiches

I love this crock pot recipe and have shared it with many friends! It is easy, and smells so savory that it makes my dog droll the entire time it is cooking. Serve with crusty bread, or whatever buns you like best!

I even cut the roast in half and prepare a 1-2 pound roast for dinner me and my hubby!


5 yums I will share this recipe with friends!


12 servings
Ingredients
1 (3 1/2- to 4-pound) boneless chuck roast, trimmed
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French sandwich rolls, split
Preparation
Place trimmed roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.
Cook, covered, on low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping.


Southern Living, OCTOBER 1997

Watermelon Margaritas

Was so exicted to try these last year on vacation! Perhaps not the treat that I expected. In the end, we did a lot of work for a very alcholic tasting drink. Not one of my family memebers finished even a glass.


Number of Yums: 0-1 I will not be making this one again!


Yield
5 servings (serving size: 1 cup)
Ingredients
2 cups diced seeded watermelon, frozen
3/4 cup tequila
1/3 cup triple sec (orange-flavored liqueur)
1 tablespoon sugar
2 tablespoons lime juice
2 cups crushed ice
Granulated sugar (optional)
Lime slices (optional)
Orange slices (optional)
Preparation
Place frozen watermelon, tequila, triple sec, sugar, and lime juice in a blender; process until smooth. Add ice; process until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices, if desired.

Nutritional Information
Calories:
157 (2% from fat)
Fat:
0.2g (sat 0.2g,mono 0.0g,poly 0.0g)
Protein:
0.2g
Carbohydrate:
6g
Fiber:
0.4g
Cholesterol:
0.0mg
Iron:
0.1mg
Sodium:
2mg
Calcium:
6mg
Cooking Light, MAY 1999

Chocolate-Mint Bars (Cooking Light)

This recipe is a wonderful summer treat to cool down and meet the needs of a chocoholic! I have made it for company, and got great reviews! Great light recipe that is rich and decadent.

5 yums

scale
1 2 3 4 5
would not cook again not for company would print & save!


Yield
20 servings (serving size: 1 piece)
Ingredients
Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
Preparation
1.�Preheat oven to 350°.
2.�To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3.�To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4.�To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
Nutritional Information
Calories:
264 (30% from fat)
Fat:
8.7g (sat 5.2g,mono 2.5g,poly 0.4g)
Protein:
2.8g
Carbohydrate:
45g
Fiber:
0.5g
Cholesterol:
38mg
Iron:
0.9mg
Sodium:
139mg
Calcium:
12mg
Obtained from Cooking Light Website: Megan Patterson, Cooking Light, MARCH 2008