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