Ingredients:
1 package brownie mix for 9x13 pan
1 large pkg. (6 oz.) chocolate instant pudding
1 12 oz. tub of Cool Whip
Heath chocolate covered toffee bits (found by chocolate chips in baking aisle)
Make brownies according to package instructions. Cool slightly. Divide brownies in half. While still warm, crumble in bottom of trifle dish or small glass punch bowl. Make pudding according to instructions. Divide pudding in half. Pour ½ over brownies. Spread ½ Cool Whip over pudding. Repeat last three layers. Sprinkle toffee bits over the top for garnish. May also garnish with raspberries or strawberries to add "holiday color!" Set in refrigerator overnight.
To reduce fat and calories, use Fat Free Brownies, Sugar Free Pudding, Skim Milk and Lite Cool Whip. Tastes just as good!!
Showing posts with label Amy. Show all posts
Showing posts with label Amy. Show all posts
Friday, July 10, 2009
Monday, June 8, 2009
Cranberry Spinach from Amy
Prep/Total Time: 20 min.
Ingredients:
8 cups fresh baby spinach
1 cup dried cranberries
2 medium pears, chopped
1/4 cup cider vinegar
5 tablespoons sugar
1 teaspoon dried minced onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/4 cup olive oil
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 tablespoons chopped pecans, toasted
Directions:
In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans. Yield: 8 servings.
Ingredients:
8 cups fresh baby spinach
1 cup dried cranberries
2 medium pears, chopped
1/4 cup cider vinegar
5 tablespoons sugar
1 teaspoon dried minced onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/4 cup olive oil
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 tablespoons chopped pecans, toasted
Directions:
In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans. Yield: 8 servings.
Mexican Lasagna from Amy
TIME: Prep: 15 min. Bake: 1 hour
Ingredients:
1 pound lean ground beef
1 can (16 ounces) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups (16 ounces) reduced-fat sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1/2 cup thinly sliced green onions
Directions:
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through. Place three noodles in a 13-in. x 9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles. Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions. Yield: 9 servings.
Ingredients:
1 pound lean ground beef
1 can (16 ounces) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups (16 ounces) reduced-fat sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1/2 cup thinly sliced green onions
Directions:
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through. Place three noodles in a 13-in. x 9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles. Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions. Yield: 9 servings.
Monday, May 11, 2009
Special Brunch Eggs from Amy
10 eggs
1 pint cottage cheese
1 pound Jack cheese
1 7 oz. can green chilies
1 tsp. baking powder
½ tsp. salt
½ cup melted butter
½ cup flour
1 pound diced ham, linguica sausage or crumbled bacon.
Melt butter in 9x13 pan, set aside. Beat eggs until lemony, add flour, baking powder, salt, cottage cheese, Jack cheese, meat and chilies. Mix together and pour into prepared pan. Chill overnight.
Bake at 350 degrees, 40 to 45 minutes.
Serves 12
1 pint cottage cheese
1 pound Jack cheese
1 7 oz. can green chilies
1 tsp. baking powder
½ tsp. salt
½ cup melted butter
½ cup flour
1 pound diced ham, linguica sausage or crumbled bacon.
Melt butter in 9x13 pan, set aside. Beat eggs until lemony, add flour, baking powder, salt, cottage cheese, Jack cheese, meat and chilies. Mix together and pour into prepared pan. Chill overnight.
Bake at 350 degrees, 40 to 45 minutes.
Serves 12
Artichoke Chicken from Amy
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 tsp minced garlic
4 skinless, boneless chicken breast halves
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 tsp minced garlic
4 skinless, boneless chicken breast halves
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Monday, April 6, 2009
Fiesta Salad from Amy
2 lg. heads iceburg lettuce - torn
4-5 plum tomatoes - diced1 can black beans - drained/rinsed
1 can shoepeg corn - drained
1/2 bunch gr. onions - chopped
3-4 avacados - diced
3-4 cups shredded cheeese
4 cups or more blue & regular corn chips broken into pieces
Dressing:
1 pkg. Buttermilk Hidden Valley Ranchdressing - prepared to pkg. instructions
Juice from 1/2 a lime
1/2 to 1 bunch cilantro - chopped in blender or food processor
Then add buttermilk with cilantro in blenderor processor. Blend well. Pour over salad and toss just before serving.
4-5 plum tomatoes - diced1 can black beans - drained/rinsed
1 can shoepeg corn - drained
1/2 bunch gr. onions - chopped
3-4 avacados - diced
3-4 cups shredded cheeese
4 cups or more blue & regular corn chips broken into pieces
Dressing:
1 pkg. Buttermilk Hidden Valley Ranchdressing - prepared to pkg. instructions
Juice from 1/2 a lime
1/2 to 1 bunch cilantro - chopped in blender or food processor
Then add buttermilk with cilantro in blenderor processor. Blend well. Pour over salad and toss just before serving.
Subscribe to:
Posts (Atom)
