Country Cooks Across America

Slow Cooker Honey Dijon Pork Chops & Apples

noreply@blogger.com (The Better Baker) — Wed, 30 May 2012 13:00:00 +0000

That title is a big 'mouthful' don't you think? Trust me - you'll want plenty of MOUTHFULS when it comes to this tasty meal.

I love simple & delicious too, and this one really fits that bill.

After getting a very good deal on some boneless pork chops, I was happy to come across this delicious meal at Eat at Home.

Tiffany is my kind of gal (and her last name, King, is my maiden name, so I'm naturally partial to her=)

I LOOOVE pork chops with apples too, so I didn't have to think twice about trying this simply satisfying meal.

The recipe also calls for onions, but you can leave them out if you don't care for them.

The only thing I changed was adding a little liquid to the crockpot - apple juice, but Tiffany insists it isn't necessary.

SLOW COOKER HONEY DIJON PORK CHOPS AND APPLES (& ONIONS TOO)

1-1/2 lbs. pork chops, boneless or bone-in

5 small apples, peeled and sliced

1 onion, sliced

3 Tb. honey

1 tsp. dijon mustard

1/2 tsp. kosher salt

generous grinds of black pepper

(we put pepper on just about everything!)

1/3 c. apple juice

Place pork chops in bottom of crock. In small bowl, combine honey, dijon, salt and pepper together. Pour over apples and onions;toss to coat. Place apples and onions on top of chops in slow cooker.

Add apple juice. Cook 5 - 6 hours on high or 7 - 8 hours on low.

(I had thin pork chops and they were ready after 4-1/2 hours).

I served it over rice.

Yield: 4 - 6 servings

USE YOUR SLOW COOKER OFTEN!

Marsha

Cilantro Lime Rice

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Mon, 28 May 2012 16:00:00 +0000

If you have never tried Cafe Rio...

you are missing out.

The Cilantro Lime Rice

is SOOOOO good.

This is the closest ......

I can get to the REAL deal.

Cilantro Lime Rice

1 C. Uncooked Mexican Rice

2 tsp. Butter

2 Cloves of garlic minced

2 TBSP Lime juice

1 (15oz.) Chicken Broth

1 C. Water

3 TBSP. Chopped Cilantro

Combine the water, broth,butter, garlic

and 1 TBSP Lime juice.

Cook in a sauce pan or rice cooker

for 15-20 minutes or until rice is tender.

Fluff with a fork and add in remaining juice

and the cilantro.

I like to pair this with my Marinated Chicken Kabob's.

Lark

Chunky Pork Chop Gravy

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Fri, 25 May 2012 16:00:00 +0000


Chunky Pork Chop Gravy

Let me start by saying..oh my flipping heck!

This is soooo Dang good!

REALLY!

I made this up one night, by chance.

I didn't have anything in the house

except a few pork chops,

since we had already eaten pork chops earlier in

the week I had to make something "new".

It was a huge hit!

I served it over rice, however since then I have

served it over baked potato's. Wonderful!!

3 Thick boneless pork chops; cut into pieces

1 (14.5oz) Chicken Broth

2 (2.75oz) Country Gravy Mix

1 (1.25oz) Pork Gravy Mix

2 C. Water

1 tsp. Pepper

green onions~optional

Cooked Rice, Noodles or Baked Potato's

Season and cook the pork chops.

Bring water and broth to a boil.

Stir in the gravy mixes and whisk until thickens.

Then add in the cooked pork chops.

Simmer for 10 minutes

Pour over rice, baked potato's or noodles.

Finish off chopped green onions.

Cheers to fuss free dinner's!

Lark

Pina Colada Fruit Dip

noreply@blogger.com (The Better Baker) — Wed, 23 May 2012 13:00:00 +0000

I HAD to try this simple and fabulous fruit dip after seeing it at Joy's blog Simply Bloom

This is a fantastic and easy dip to whip up to add to the pleasure of enjoying some lovely fruit this summer.

I was asked for this recipe several times when I shared it at a couple of church ladies meetings.

This would be a healthy treat to fix for the upcoming holiday weekend too.

Its simple ingredients are easy to throw together. Gotta love how colorful this dish can be to share too!!

PINA COLADA FRUIT DIP

1 (8 ounce) cans crushed pineapple with juice, undrained

1 (3 1/2 ounce) packages (or sugar free) vanilla instant pudding mix

1 teaspoon coconut extract

3/4 cup (1%) milk

1/2 cup (lite) sour cream

Whip up all the ingredients in a food processor or blender {for about 30 seconds or until well blended}

Refrigerate for several hours to mingle the yummy flavors.

Serve with fresh fruit.

ENJOY A HEALTHY HOLIDAY WEEKEND!
Marsha

Easy Taco Pie

noreply@blogger.com (The Better Baker) — Mon, 21 May 2012 16:00:00 +0000

This is a quick and easy dish you can have on the table in no time.

I found the recipe at 4 little Fergusons - I make a lot of Tonya's recipes, and this is certainly one that will be repeated often.

{I added the EASY to the title - just cause it is!!}

Try it soon - you can thank me later.

EASY TACO PIE

1 (8 ozs) can Crescent Rolls

1 pound Ground Beef

1 (1 ozs) package Taco Seasoning

3 cups Doritos, Crushed, Or More To Taste, Divided Use

1 cup Sour Cream

1-½ cup Shredded Mexican Cheese

Preheat oven to 375F.

Set out crescent rolls.

Brown hamburger on the stove with taco seasoning. Cook over medium high heat until the meat is browned. Then drain any grease.

Spread crescent rolls in a pie plate (or Deep Dish Baker from Pampered Chef) to form a crust, covering the bottom of the dish and going up the sides with the dough. Put a layer of crushed Doritos as the bottom layer, adding them until the crescent dough is nicely covered (make sure to reserve some for the top layer). Add all of the meat, then layer on your sour cream and Mexican cheese. Top with more crushed Doritos. Bake for 20 minutes or until crust is golden and cheese is melted. Let set for 5 minutes before cutting.

Serves 8.

*Reheats best in the oven on a stone or in the pie plate – it will get soggy if you reheat it in the microwave.

HERE'S TO QUICK MEAL PREPARATION!!
Marsha

Marinated Chicken Kabob's

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Fri, 18 May 2012 16:00:00 +0000

These are a staple at our house during the Summer.

Super easy to make and they have an amazing flavor.

We like to serve them on top of a bed of rice.

Although I have even tossed them in with some Pasta

that has been drizzled with Olive Oil, WONDERFUL!

Chicken Kabob's

4 Boneless Skinless Chicken Breast- cut in pieces

Garlic Powder

Pepper

Zesty Italian Fat Free Dressing

Onion-cut into pieces

Season Chicken with the garlic powder and pepper.

Place the cut up chicken into a Gallon size Baggie.

Add in the Onion pieces. Then pour Italian dressing

in to cover. (about 2 Cups)

Let chill for at least 1 hr. I usually like to prep

the meat the night before and let it marinate over night.

After soaking your wooden Skewers,

"thread" the chicken and onions on.

Then place on a hot grill, cooking until cooked

through and no pink remains.

Just Grill it!

Lark

The WINNER is....

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Thu, 17 May 2012 16:00:00 +0000

We are so thankful for all of your support.

Each and every one who takes the time

to come visit our Blog

and Face Book Page.

Your comments place a smile

on our faces , and we are proud to incorporate

you ALL into OUR FAMILY!

We are pleased to announce the WINNER

of Our 2000+ Face Book Fans Giveaway is:

KIMsw4

Please email us with your mailing address

as soon as possible.

You will be receiving:

Along with:

CONGRATULATIONS!!!!

Rhubarb & Minute Tapioca {Sugar Free Option}

noreply@blogger.com (The Better Baker) — Wed, 16 May 2012 13:00:00 +0000

This is one of the easy recipes in my cookbook...."Recipes & Recollections from The Better Baker". Since that's what we're giving away here at Country Cooks Across America this week, I thought it was only right I share a favorite recipe from the book.

(If you haven't yet entered...the giveaway closes tonight -
Wed. May 16th. Here's a link to leave a comment (or three)
2000+ Fans! Another Giveaway!

RAH! RAH! RAH! FOR RHUBARB!

It's time to enjoy this tasty spring ingredient.

I grew up on this yummy dish!

...And I LOVE IT!

It seems my mom had a dish of this (freshly made..often) in our fridge all summer long. It was definitely the favorite rhubarb recipe in our family growing up.

Once your rhubarb is washed & chopped, this doesn't take long to make, from beginning to end.

You have the option to (easily) make it sugar-free if you wish too.

You can add a can of crushed pineapple to the finished recipe, or do as I do sometimes...when I have leftover pineapple juice in the fridge, I use it for part of the water in the recipe.

RHUBARB & MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

(I used xylitol)

1/2 tsp. salt

1/3 c. minute tapioca

(the original recipe called for 1/4 c., but I like ours thicker)

few drops of red food coloring, optional
1 - 8 oz. crushed pineapple, slightly drained, optional

Cook all ingredients together in large saucepan over medium heat;stir occasionally. Rhubarb breaks down while it cooks. (I often bang it again the side of the pan to help it along...it's just what I do when I make this). Stir to blend in food coloring; add pineapple now; cool; refrigerate.

This keeps well for atleast 2 weeks in the fridge.

Try it over ice cream. We love just a dish of it plain.

FRESH IS BEST!
Marsha

Gingersnap Cookies

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Mon, 14 May 2012 16:00:00 +0000

These are my daughter's favorite "holiday" cookie.

I don't know why I don't make them very often through out the year.

They are quite easy to make, and very popular with all age types.

I added a few white chocolate chips to the middle of each cookie as

they came out of the oven, then drizzled melted white chocolate over top.

However eating them "plain" is just as good.

Give these a try at your next get together, be prepared to give the recipe.

Gingersnap Cookies

3 C. Flour

1 1/2 tsp. Ginger

1 tsp. Soda

1/4 tsp. Nutmeg

1/4 tsp. salt

1 1/2 Sticks of Margarine

1 C. Brown Sugar

1/2 C. Molasses

1 Lg. Eggland's Best Egg

1 tsp. Vanilla

*1/4 C. Sugar- to roll dough in

*white chocolate- optional

Preheat oven to 350

Sift together the flour, ginger, soda, nutmeg and salt.

In the mixing bowl cream together the margarine and sugars.

Add in the molasses and egg. Mix until well blended. Then add in

the flour mixture. Dough will be stiff and slightly sticky.

Place dough in fridge to chill for a couple of hours.

Shape dough into desired size of balls, then roll in sugar.

Bake for 9 minutes for a softer cookie, 12 for a crisp.

*If you are adding in the chips, press several into the middle of

each cookie straight from the oven.

Happy Baking,

Lark

Salted Caramel Cookies

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Fri, 11 May 2012 14:30:00 +0000

These "cake like" cookies are a perfect

cookies for those who love the tangy taste of

buttermilk and the sweetness of caramel.

(*you do need to chill this dough over night)

Salted Caramel Cookies

2 C. Brown Sugar

1 C. Butter

1 tsp. Vanilla

2 Eggs

2 tsp. Baking Soda

2 tsp. Baking Powder

1 C. Buttermilk

4 C. Flour

Frosting

1/2 C. Butter

1 C. Brown Sugar

1/4 tsp. Salt

1/4 C. Buttermilk

1 tsp. Vanilla

2 1/2 C. Powdered Sugar

*Optional Sea salt, White Chocolate

Because the dough needs to chill

for at least 8 hrs. or overnight.

I start the dough the day before.

In a mixing bowl cream together the

brown sugar, butter and vanilla.

Beat in the eggs, baking powder and soda.

Alternate adding the flour and buttermilk

while mixing. Cover and let dough chill.

The next day, let the dough sit at room temp.

while you make the frosting.

In a sauce pan combine the butter,

brown sugar, salt and buttermilk.

Cook until butter is melted and the

sugar is dissolved, about 3 minutes.

Remove from heat. Pour into a mixing

bowl along with the vanilla and powdered sugar.

Beat until smooth~ set aside.

Preheat oven to 350

Drop cookie dough onto a parchment lined

baking sheet that has been lightly greased.

Bake for 10-12 minutes.

These are a "cake" like cookie, so make

sure the cookie is cooked in the center.

Let cool on wire rack.

Once the cookie is cooled, you will then

spread the cooked frosting(it should still be warm)

over each cookie. I then sprinkled a pinch of

course sea salt on top. Then drizzled each with

melted white chocolate.

Store in a air tight container.

Salty sweet goodness,

Lark

2000+ Fans! Another Giveaway!

noreply@blogger.com (The Better Baker) — Thu, 10 May 2012 03:00:00 +0000

OH MY GRACIOUS!

We Country Cooks here have been flippin' out over the news of actually having over 2000, {almost!} 2500 fans at Facebook.

UN.BE.LIEVABLE!!

So of course, we want to share some love with you and offer another giveaway.

Our own Marsha is offering one of her cookbooks as a prize.

"Recipes & Recollections from The Better Baker" contains 300 simple recipes using everyday ingredients. There's nothing 'wierd' contained therein.

Well, except for things like Peanut Butter Playdoh or Kid-Friendly Ice Cream in a Bag. Just fun ideas, but nothing you'll have a hard time finding.

If you'd like ALL the details of this book, click here

Included in this giveaway is a mini Pampered Chef cutting board and knife - cranberry color.

You'll get both gifts if your comment is the one chosen at the end of our giveaway.

Since Marsha's favorite recipes are desserts, your entry is to leave a comment to tell us what is the dessert you serve when you want to make an impression.

(Our mouths are already watering thinking about what this could do to our recipe files...not to mention waistlines!)

PLEASE REMEMBER TO LEAVE AN E-MAIL ADDRESS in your comment so we know how to contact you should you win. This is very important.

Those who do not answer the question and just leave an e-mail address will not be qualified for the giveaway.

Have a Facebook Account or Page? Post this giveaway on your wall and you will be entered twice. But you must remember to come back and tell us on here that you have done this or else we won't know to enter you twice.

~This giveaway is open to U.S. Residents Only~

If we don't hear back from the winner within 48 hours, we reserve the right to choose another.

The contest will run for one week and winner will be chosen

Easy Cheese Danishes

noreply@blogger.com (The Better Baker) — Wed, 09 May 2012 16:00:00 +0000

Oh my - you are going to love these!

Especially if you are a cream cheese lover like I am!

Crescent rolls are my #2 favorite ingredient...right after cream cheese.

Combine the two and I'm in love for sure.

After seeing this inviting recipe from Brandie at The Country Cook I was dreaming about these...wanting to try them for a couple of weeks... {Please stop by and pay Brandie a visit. She is an awesome cook and loves simple and delicious recipes just like I do. She's an all-around sweet southern gal - and has a great photo tutorial at the link above for this simple recipe.} but knew I'd scarf them all down myself, so I waited for the right opportunity when I could share.

My daughter in love, Lyn, who loves cream cheese as much as I do was here, so I whipped up half a batch, and we devoured all 4 of them.

It was such a breeze for both of us! *-* It wasn't long, and Lyn had made them a few times for her family! And....she experimented by spreading with peanut butter and sprinkling chocolate chips on it before rolling them up.

HOW COULD YOU NOT LLLOOOOOOVE THEM???

These melt in your mouth and are quick to fix. Enjoy them for breakfast, or for a snack. The whole recipe can be easily halved.

You can even dress them up with fruit filling if you so choose.

Your family will love you for sure.

EASY CHEESE DANISHES

Danish:

2 tubes crescent rolls (8 in each)

1 (8 ozs) pkg. cream cheese, softened

1/4 c. white sugar

(I used splenda)

1 tsp. vanilla extract

2 Tb. butter, melted

8 Tb. light brown sugar

Glaze:

1/2 c. powdered sugar

1 tsp. vanilla extract

4 tsp. milk

Preheat oven to 350. Spray cookie sheet with cooking spray.

In medium bowl, combine softened cream cheese with sugar and vanilla. Mixture should be creamy and smooth when finished.

(I have to confess I was in such a hurry I didn't blend it thoroughly =)

Separate dough into 8 rectangles. Seal performations. Using a brush or spoon, spread melted butter evenly over crescent rolls. Sprinkle each rectangle with about 1 Tb. brown sugar.

Roll up from long side; pinch edges to seal. Holding one end, loosely coil each. Now you'll want to get in the middle of it with your fingers and spread out the dough to make room for the filling. Just pull and stretch and make a nice dent in the middle.

Place on prepared cookie sheet. Top each coil with about 2 TB. of cream cheese filling. Bake 15 - 18 minutes, or until golden brown.

Mix glaze ingredients in small bowl; stir until smooth and drizzle over each warm danish. (We enjoyed them without glaze).

LOVE - LAUGH - BAKE - EAT!!
Marsha

Gooey Caramel Coconut Brownies {Weight Watchers}

noreply@blogger.com (The Better Baker) — Mon, 07 May 2012 16:00:00 +0000

WHO DOESN'T LOVE A GOOD BROWNIE!?

I know I sure do!

Especially when it's ooey gooey...and only FOUR Weight Watchers Points (Plus).

This recipe is simple to make and surprisingly you can have it on your 'diet'!

Your mama would be so pleased if you made these for her for Mother's Day!!

I found this awesome recipe at Hungry Girl online in one of the 'tips & recipes' I get in my email daily. It's like the best part of German Chocolate Cake landed on top of an ooey gooey brownie!

OH MY!!!

For the base you mix a cake mix (I used a lowfat brownie mix) with a can of pumpkin and use these simple ingredients for the topping.

I do have to confess - I doubled the topping ingredients, just because I had them on hand..and I like lots of GOOEY!

I know..I'm sooo bad!

This is definitely a royal treat, especially if you ARE counting WW Points!

GOOEY CARAMEL COCONUT BROWNIES

1 - (18 ozs) box moist-style devil's food cake mix

(or low-fat brownie mix)

1 - (15 ozs) can pumpkin puree

1 sugar-free caramel pudding snack (60 cals. each or less)

1/4 c. light or fat-free caramel dip

(I used caramel syrup cause it's what I had)

2 Tb. finely chopped pecans

2 Tb. shredded sweetened coconut, chopped

Preheat oven to 400. Spray 9" X 13" baking pan with nonstick spray and set aside.

In large bowl, combine cake mix with pumpkin. Stir until blended.

(I like to rinse the can with a little water and add that too)

(Batter will be thick). Spread into prepared baking pan and smooth out the top (using a spatula sprayed with cooking spray works nicely)

Bake until toothpick inserted into center comes out clean, 20 - 25 minutes. Cool completely.

Meanwhile, in medium bowl, combine pudding, caramel dip, pecans and coconut. Mix well. Cover and refrigerate until brownies are ready to serve.

Evenly spread pudding mixture over brownies. Slice & enjoy!

(Because it's just the two of us, I added the topping each time I served these luscious bites of WOW!)

Yield: 16 servings - 4 WW Points Plus each

ENJOY SOME HEALTHY TREATS!!

Marsha

Hamburger Strogenoff

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Fri, 04 May 2012 16:00:00 +0000

It seem's that I usually have ground beef on hand,

along with pasta in the cupboard.

So this is one of those "pantry" friendly meals.

Easy to put together and it feeds plenty.

1.5 lbs. of Lean hamburger

4 oz. Sour Cream

1 (15oz.) Can of Cream of Mushroom Soup

1 (4oz.) Can Mushrooms~drained

1/2 pkg. Lipton Onion Soup Mix

Cooked Pasta or Rice

Season and Cook the hamburger.

Stir in the soup , sour cream,mushrooms

and dry soup mix. Simmer for 15 minutes.

Serve over Cooked Pasta or even Rice.

Family Friendly Meals,

Lark

Mexicorn Dip

noreply@blogger.com (The Better Baker) — Wed, 02 May 2012 16:00:00 +0000

This would be a simple appetizer to make up for Mother's Day weekend.

Mom would love it and be very appreciative too I'm sure.

A delicious and easy recipe we love from Tonya at
4 Little Fergusons.

I LOVE her recipes and have learned that I can 'trust' them to be wonderfully yummy....as is this simple dip.

How can you possibly go wrong by making a dish this tasty with only three...THREE....ingredients?

It whips up in just a minute too!

I have seen other recipes for corn dip and have thought about making it more times than I can say, so when I saw this, I HAD to whip it up.

I wasn't disappointed either. It's so simple and yummy-licious!

I love corn chips (hubby doesn't) so this was to be mine....

ALLL MINE!

I ate some of this luscious dip by the spoonfuls.

Mexicorn Dip

2 (11 ozs each) cans mexicorn

1 (10 ozs) rotel tomatoes and green chilies

(may use half hot and half original)

1 (16 ozs) refrigerated french onion dip

Fritos Corn Scoops

Drain mexicorn and rotel well. In medium bowl, mix all ingredients

(except corn chips) together. Refrigerate until cold to allow flavors to blend. Serve with corn chips.

LOVE - LAUGH - MIX - EAT!

Marsha

Tuscan Rosemary Bread

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Fri, 27 Apr 2012 16:00:00 +0000

Lark's Tuscan Rosemary Bread

This is a recipe I had entered in a recent contest.

Now it has become my husbands

favorite Bread. Which is saying ALOT,

because he doesn't like rosemary at all.

Give it a try and let me know what you think.

LARK'S TUSCAN ROSEMARY BREAD

1 1/2 tsp. Fleischmann's ActiveDryYeast

1 C. Warm Water

1 TBSP. Honey

3 TBSP. Olive Oil

1 tsp. Salt

1/4 tsp. Italian Seasoning

1 TBSP. Dried Rosemary

1 TBSP. Coarse Ground Pepper

2 3/4 C. Bread Flour

Cornmeal~ optional

Sesame Seeds~ optional

Start my mixing the yeast, water and honey in a bowl.

Let this bloom for 10 minutes.

In your mixing bowl combine the olive oil, salt,

seasoning, rosemary and pepper.

When yeast mixture is ready, add to the oil

and seasonings, whisk together.

Add in the bread flour and mix on low until all flour is incorporated. Remove from bowl and knead 3-4 times to make smooth.

Rub a small amount of oil over the top and sides of dough.

Place into a well greased bread pan sprinkled

with a small amount of corn meal, cut 2-3 slits in top of dough.

*You can sprinkle with sesame seeds if so desired at this time.

(you can also make these into individual sized rolls.)

Cover and let rise until double in size.

Bake in a 375 degree oven for 35 minutes.

Happy Baking,

Lark

Caramelized Vegetable Trio

noreply@blogger.com (The Better Baker) — Wed, 25 Apr 2012 16:00:00 +0000

This a favorite side dish. It goes great with any kind meat and is very tasty.

I hope your family enjoys this even half as much as we do!

MMMMMMMM!!! MMMMMM!!

It's easy, delicious and impressive! If you're having company and need a side dish, this is a great one. First, you'll want to check to be sure they 'do'

onions...as many don't, but we love this!

Try it...you'll like it.

First you clean and chunk the potatoes and green beans, and while they're cooking, you caramelize the onions. I browned them a few minutes longer after taking this picture. You want them nice and brown.

Then you mix balsamic vinegar and brown sugar together (I use Brown Sugar Splenda - half the amount called for) and add it to the onions, then pour that over the top of the drained veggies. I can eat a whole plateful of this sooo- good dish!

(For Curious Minds...The 'other' thing on the plate is a burger

with sauteed fresh mushrooms topped with sour cream - YUM!)

CARAMELIZED VEGETABLE TRIO

2 lbs. small red potatoes, cut into 1" chunks

1 lb. fresh green beans, cleaned and snapped in half

1/2 tsp. salt

1/3 c. margarine

2 lg. sweet onions, chopped

1/4 c. cider or balsamic vinegar

1/4 c. packed brown sugar

1/4 tsp. salt

In Dutch oven, bring 1-1/2" of water to a boil.

Add potatoes and beans; cook until tender, about 10 - 15 minutes.

Drain - set aside. While vegetables are cooking, melt margarine

in 12" skillet; add onions and cook until tender and browned, about

10 minutes, stirring occasionally. Stir in vinegar, brown sugar

and 1/4 tsp. salt. Pour onion mixture over potato mixture;

stir to coat. If desired, top with freshly ground pepper

before serving.

ENJOY EVERY DELICIOUS BITE!

HERE'S TO VEGETABLES!
Marsha

Pineapple Bread Pudding

noreply@blogger.com (The Better Baker) — Mon, 23 Apr 2012 16:00:00 +0000

I just HAD to try this delicious dish after seeing it at Everyday Sisters.

If you've never looked at their blog, please take a peek. A big one!

This is four biological sisters who have teamed together to do a food blog.

I find that very exciting.

I'm the oldest of 4 and the only girl born into my family, and love the idea of having sisters to do anything with.

Oh trust me...I really do have plenty of sisters...of my heart.

This is similar to bread pudding - only kicked up a notch!

Super easy to make too, just mix everything together in one bowl!

I'm ALL for one-bowl recipes!

This dish can be served warm, cold or room temperature. How great is that??

This is a picture of it prior to baking...just so you get the idea of texture.

photo below is after baking....

PINEAPPLE BREAD PUDDING

12 pieces white bread (cut up/no crust)

2 (20 ozs each) large cans of crushed pineapple*

1 cup sugar

2 sticks margarine (melted)

8 eggs

cinnamon (to taste)

Preheat oven to 350 degrees. Spray 13x9 casserole dish with non-stick cooking spray. In a large bowl beat eggs, add sugar and mix to combine. Mix in melted margarine and pineapple. Fold in cut up bread pieces. Pour pineapple bread pudding into prepared baking dish and sprinkle the top with cinnamon. Bake for 1 hour.

*If you don't like pineapple you can use mixed frozen berries

LIVE - LAUGH - LOVE - EAT!
Marsha

Sinful Praline Topping

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Fri, 20 Apr 2012 19:10:00 +0000

I have a girlfriend who LOVE'S

Praline Ice Cream.

So of course I had to see if I could come up

with a Homemade Praline Ice Cream Topping...

GUESS WHAT?....I DID!!!

Shut the Front Door and call your Momma!...

You are gonna want to share this with her as well!

Lark's Sinful Praline Topping

1 1/2 C. Chopped Pecans~toasted

4 TBSP. Butter

1 1/2 C. Brown Sugar

4 TBSP. Flour

3/4 C. Karo Syrup

2/3 C. Evaporated Milk

* 1/2 C. Coconut~ optional*

Combine all ingredients into a small

sauce pan, stirring constantly.

Bring to a boil for 2 minutes.

Cool and then pour into small jar's.

Keep in the refrigerator.

This is wonderful on Ice Cream, as a topping for cake's

or even stir some into your mornings hot oatmeal.

You scream, I scream,

we ALL Scream for this!

Lark

Makeover Rhubarb Strawberry Crunch

noreply@blogger.com (The Better Baker) — Wed, 18 Apr 2012 16:00:00 +0000

Rhubarb and strawberries make the perfect combo of tart and sweet. MMMM!

It's called a 'makeover' because it has been made healthier by using lower-fat/sugar-free products.

We enjoyed much rhubarb when I was a kid.

I keep rhubarb in my freezer during the year so I can make dishes like this anytime.

Do hope you'll try this and enjoy it as much as we do.

'Tis the season....

MAKEOVER STRAWBERRY RHUBARB CRUNCH

1/2 c. sugar

2 Tb. cornstarch

2-1/2 c. sliced fresh strawberries

(I often use frozen since they're going to be cooked anyway)

2 c. diced fresh or frozen rhubarb

1 tsp. vanilla extract

1 Tb. sugar free strawberry jello, dry

2/3 c. all purpose flour

1/2 c. quick-cooking oats

1/4 c. brown sugar blend (Splenda)

1/2 tsp. ground cinnamon

1/4 c. cold butter

reduced-fat whipped topping or reduced-fat strawberry or vanilla ice cream, optional

Preheat oven to 350. Spray an 8" square baking dish with cooking spray. In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Remove from heat; add vanilla and stir in jello until dissolved. In small bowl, combine flour, oats, brown sugar blend and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake 25 - 30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping or ice cream if desired. Yield: 6 servings

One serving without topping or ice cream = 210 calories, 6 gr. fat (4 saturated), 45 mg sodium, 37 carb, 2 fiber, 2 protein

CHOOSE TO EAT HEALTHY!
Marsha

Jello Topiary Popcorn Trees

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Mon, 16 Apr 2012 16:00:00 +0000

A perfect Centerpiece for a shower, Easter Dinner

or just to give away for a gift.

Super easy to make and fun to eat!

Jello Topiary Popcorn Tree's

1 (6oz.) Jello ~Lime, Orange, Strawberry

1 C. Sugar

1 C. Light Corn Syrup

(2) Bags of Light Microwave Popcorn~

Popped with uncooked kernels removed

Once you have popped the popcorn and removed

the un-popped Kernels, set aside in a large bowl.

In a sauce pan combine the corn syrup, sugar and jello.

Stirring continually to a rolling boil.

Remove from heat and pour over popcorn.

Stir well to coat the popcorn.

Quickly form into desired size balls.

Place onto a greased wooden skewer.

*Continue with all one flavor or make a

few batches with different flavored Jello gelatin.

Arrange into a Terra Cotta Pot.

Cheesy Olive Bread

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Fri, 13 Apr 2012 16:00:00 +0000

I don't know about your family,

but my family is "picky" when it comes to

eating "new" things.

I almost always have to NOT tell them what

is in the new recipe.

Then once they have tasted the dish

I will "fess-up" to what is in the recipe.

Well THIS is one of those new recipe's

that I wouldn't tell them what was in it

until after they had tasted it.

And what do you know...THEY LIKED IT!

Cheesy Olive Bread

1(5oz.) Jar of Kraft Old English Cheese Spread

1 (4oz.) Chopped Olives

1/2 C. Miracle Whip Dressing

1/8 tsp. Paprika

French Bread

Preheat the oven to Broil

Mix together the cheese, olives,

miracle whip and paprika.

Place sliced french bread onto a baking sheet.

Broil the bread for 1-2 minutes or until

it starts to turn golden brown on the edges.

remove from oven and evenly spread the

cheesy mixture onto each slice.

Return to the oven and broil for 2-3 minutes.

Serve warm.

NEW things ARE Good!,

Lark

Nutella-Banana-Oatmeal Smoothie

noreply@blogger.com (The Better Baker) — Wed, 11 Apr 2012 16:00:00 +0000

This is a great combo of flavors and soo easy to whip up!

I have thought about this recipe soooooo much since seeing the recipe at Grandma Loy's Kitchen

I woke up thinking about this the day I finally made it for the first time.

Sometimes ya just gotta do what ya gotta do right?

In fact, I made it TWICE the first day I tried it!!!

I appreciate all the 'DIY' recipes she shares at her blog. Always GREAT ideas. Check out her recipe for Homemade Cake Mix. Please pay her a visit and show her some love.

This is a recipe I will enjoy again and again. It's quick, easy and nutritious.

Just in case you're not familiar with Nutella, it is a chocolate-hazelnut spread. The texture is similar to peanut butter, and oh so satisfying!

Enjoying this smoothie is a great way to begin the day or as a pick me up in the afternoon! Bedtime snack anyone???

I'd read somewhere (sorry - I don't recall what blog?) about blending dry oatmeal into a powder to use in a smoothie. I really liked that idea, and so that's the only change I made to this delicious treat.

Can't go wrong adding 'healthy' eh?

NUTELLA/PEANUT BUTTER-BANANA-OATMEAL SMOOTHIE

1/4 cup oats
2 bananas, sliced and frozen

1/4 cup nutella (or peanut butter)

3/4 cup milk

(I used skim)

Put oats in blender and blend until powder-y. Add remaining ingredients and blend until there are no more chunks of frozen banana. Garnish with fresh banana slices if desired.

Yield: 2 servings

DRINK HEALTHY!
Marsha

Easy (Very Lowfat) 6-can Chicken Tortilla Soup

noreply@blogger.com (The Better Baker) — Mon, 09 Apr 2012 16:00:00 +0000

Trust you enjoyed a wonderfully blessed Easter weekend!

Even though we're winding down in soup 'season', I wanted to share this great recipe with you.

This quick and easy soup is listed in the 'lighter choices' in my cookbook under soups/salads.

Since most of us have just pigged out over the Easter weekend, I thought I would share a favorite low fat recipe. Soup always makes for a delicious meal - and for us....any time of the year. We love this one and enjoy it often. It's a quick meal for busy families.

It only takes a few ingredients and I always keep these on hand so when I get hungry for this quick and easy soup - I'm rarin' to go!

REFRIED BEAN SOUP

chopped celery and onion to taste

2 Tb. olive oil

1-15 oz. can refried beans

1-15 oz. can black beans, rinsed & drained

1 - 8 - oz. jar salsa or 10 oz. can of rotel tomatoes, drained

1 - 15 oz. can 99% fat free chicken broth

1 -15 oz. can whole kernel corn, undrained

1 - 10-oz. can chunk chicken

(or fresh cooked)

Saute celery and onion in oil. The veggies add a nice crunch and add nutrition. I use as many low-sodium or lowfat ingredients as possible.

Stir in refried beans first, then gradually add broth.

Add remaining ingredients; stir and heat.

(I drained the beans in this darling mini colander - a fun gift from a sister of my heart, Lois.

She's the one who gave me this recipe a few years ago. It's one of the most repeated recipes in my kitchen.)

Or if you're in a hurry, just mix all six canned ingredients in a large saucepan in order given and heat through.

This tasty dish is low in fat - and has 49 grams of fiber - total - in this recipe!!

1 c. = Calories: 160; fat: 3 gr.;fiber:7 gr.

It is wonderful with quesadillas or tortilla chips,

(reduced-fat of course=)

Enjoy every slurp!

HAPPY SPRING!!!

Marsha

Peanut Butter Granola

noreply@blogger.com (Lark (SparkyLarky)@ Lark's Country Heart) — Fri, 06 Apr 2012 16:00:00 +0000

HOMEMADE PEANUT BUTTER GRANOLA

3/4 C. Creamy Peanut Butter

1 C. Light Corn Syrup

1 tsp. Instant Cocoa powder

1 tsp. Vanilla

3 C. Quick Cooking Oats

Preheat oven to 350

In a sauce pan add the peanut butter,

corn syrup, cocoa and vanilla.

Stir and heat until melted.

Then pour over oats and mix well.

Place on to a greased baking sheet.

Bake in 5 minutes intervals, stirring

in between. Bake until granola starts to

turn "dry" and golden brown.

Let cool before placing into a

air tight container.

BE Granola Good!

Lark