On weekends, a lot of sports are watched in our house, which means a lot of foods are eaten as well. Because who can watch sports and not stuff their face? Am I right? Hubby loves fresh veggies and dip and never even knew that I slipped this healthier, all natural version onto his plate. It really does taste so good with the fresh chives and no one will ever know that you used skim milk and lite mayo…
Low Fat Ranch Dressing
2/3 cup skim milk
1 cup lite mayonnaise
2 teaspoons white vinegar
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1-2 teaspoons fresh chopped chives (or to taste)
1/8 teaspoon dry mustard
Salt & Pepper to taste
In a medium, whisk together all the ingredients. Cover and refrigerate over night for best results. Mine was a little lumpy the next day, but a little whisking took the lumps right out!
Hubby LOVES snicker doodle cookies so when I saw this recipe on Six Sisters’ Stuff I just knew that these would be right up his alley. I wasn’t wrong, and the rest of us loved them as well. They were so easy and of course bars take much less time then cookies to make so it was a win-win all around…
1 cup butter-room temperature
2 eggs-room temperature
2 cups packed brown sugar
1 tablespoon vanilla
2 2/3 cups flour
2 teaspoons baking powder
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 350 degrees and spray the bottom of a 9 x 13 baking dish with non-stick cooking spray.
Combine the butter, eggs, brown sugar and vanilla in a stand mix and mix until combined. Add in the dry ingredients and mix well. Spread in the baking dish (the batter will be thick-I used wax paper to pat it down).
Combine the sugar and cinnamon and sift over the top.
Bake for 25-30 minutes or until the top springs back when pressed.
When buying frozen crepes, they come in a package with a large quantity and I always seem to have so many leftover since most of the time I am only cooking for 3. I came across this recipe at Six Sister’s Stuff and immediately knew I had some crepes to use up and this looked delicious! I mixed it up a bit, but the basic recipe stayed the same. In making this again, I would add more vegetables to the inside of the crepe, mmm, yummy…
Chicken & Mushroom Crepes
Yield: 8-10 crepes
2 (8 ounce) cans condensed cream of chicken soup-I used low sodium
1 (8 ounce) container sour cream-I used lite version
2 1/2 cups chicken breasts-cooked and chopped
1 tablespoon olive oil
1 small onion-diced
1 (8 ounce) package mushrooms-sliced
2 teaspoons garlic-minced
1 chicken bouillon cube
2 tablespoons hot water
1 tablespoon Worcestershire sauce
1 cup mozzarella cheese-shredded
Preheat oven to 350 degrees.
Combine the cream of chicken soup and the sour cream. Divide in half and add the the chicken with one half. Reserve the rest for the mushroom sauce.
Heat the oil in a skillet over medium heat, add the onions and saute until translucent-about 5 minutes. Add the mushrooms and saute another 4-5 minutes or until they are cooked. Add the garlic and cook for 1 minute longer. Remove from the heat and mix into the bowl with the soup/sour cream mixture. Add the chicken bouillon into the hot water to dissolve. Mix into the filling and add Worcestershire sauce and the cheese. Mix thoroughly.
Line the crepes with about 1/2 cup of the chicken filling. Roll like an enchilada and place into the bottom of a sprayed 9 x 13 baking dish. Top with the Mushroom sauce and bake, uncovered for 20-25 minutes.
adapted from www.sixsistersstuff.com
I must admit, that I have a bit of a problem with stocking up my pantry. When something goes on sale and it’s something we use, I buy lots of it! And such was the case with Jell-O recently. Not that we truly love Jell-O, but it was on sale, so I stocked up. But the problem was that those little slippery boxes flew out of the pantry every time I opened it up and it was beginning to get on my nerves.
So when I found this recipe, I knew exactly how to use up some of the boxes and one flavor was better then the next. Plus, they were kindda pretty and fun for Easter…
1/4 cup butter-at room temperature
1/2 cup vegetable shortening
1/2 cup sugar
1 (3 ounce) box Jell-O
2 large eggs-at room temperature
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
Preheat oven to 400 degrees.
Cream the butter, shortening, sugar and Jell-O. Add the eggs and vanilla and beat on medium speed until well mixed. On low, mix in the flour, salt and baking powder. Mix well.
Roll the dough into 1" to 1 1/2" balls (I used a small cookie scoop) and then roll in a bowl of sugar, completely covering the exterior of the dough. Place on a lined baking sheet about 2" apart. Using a flat-bottomed glass, press the dough to about 3/8" thickness. Sprinkle the top with a complimentary sanding sugar.
Bake for 6 minutes. Cool on a rack. Store in an air-tight container.
I'm sorry I can't give credit, my print out doesn't include the blog name of where this came from.
What to do with an extra box of lemon cake mix? That was the question. The answer was to google it and come up with this awesome cookie recipe! I often wonder what I would do without google some times. How about you…
Lemon Cake Mix Cookies
1 (15.25 ounce) box lemon cake mix with pudding
1/3 cup vegetable oil (or applesauce)
1 Tablespoon fresh squeezed lemon juice
1/3 cup powdered sugar
Preheat oven to 375 degrees. Line baking sheet with parchment paper or Silpat liner.
In a bowl, mix together the cake mix, eggs, oil and lemon juice. Drop spoonfuls of dough (I used a small scoop) into the powdered, roll it around and make into a ball. Place on the cookie sheet bake for about 6 minutes--watch closely so they don't burn around the edges.
If the dough is too sticky to handle, place in the refrigerator for several hours to firm up.