Butter Bars

1 yellow cake mix
1 stick butter (melted)
1 egg

Mix together and pat down into a 9x13 pan to make the crust

Next mix together
8 oz cream cheese
2 eggs
1 tsp vanilla
2 c powdered sugar
1 c brown sugar

Pour over crust and bake for 40 minutes at 350.

It will look jiggly and not done when it first comes out of the oven. It is. It will set up as it cools.

Eggnog Ice Cream

2 cups eggnog (light or regular)
1 cup milk (any fat)
1/2 cup sugar
1 tsp vanilla
1/4 tsp ground nutmeg

Mix all ingredients until sugar is dissolved. Freeze in an ice cream maker. Put in an air-tight container and store in the freezer.

Makes 1.5 quarts.

Mushroom Rice Casserole

1 pound brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup fat free cottage cheese
1/2 cup light sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slight
ly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.

Serves about 8.



Amount Per Serving (8 servings)
Calories: 193
Calories from Fat: 56

Total Fat 6.3g 10%
Saturated Fat 3.1g 16%
Cholesterol 63mg 21%
Sodium 391mg 16%
Total Carbohydrates 23.8g 8%
Dietary Fiber 2.2g 9%
Sugars 3.4g
Protein 11.1g

Vitamin A 3% • Vitamin C 6%
Calcium 13% • Iron 6%
Nutrition Grade B+

Second-Best Currant Cream Scones

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 5 tablespoons unsalted butter
• 5 tablespoons white sugar
• 2/3 cup cream
• 1/2 cup currants
• Cream for brushing
  

DIRECTIONS

1. Preheat oven to 400 degrees F. Lightly grease a baking sheet or line with baking parchment.
2. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
3. Form dough into a flat round, about 3/4” thick. Cut like a pie into six triangles. Transfer to prepared pan, brush tops with cream, and sprinkle with vanilla sugar if desired. Allow to stand for 15 minutes.
4. Bake in preheated oven until risen and lightly golden on top, about 18 minutes minutes. Remove to a rack to cool.

NOTE: These scones are a bit more tender than some might prefer (if you like to load your scones up with lots of lemon curd and clotted crème), but they have a really delicious flavor. When Dana and I tested the recipe we doubled it and had no trouble eating the resultant dozen scones. ;>)

Also, we discovered that it works well to prepare the dough, shape the scones, and then wrap and freeze them. When you want fresh scones you can pull out what you need, brush with cream and sprinkle with sugar, let sit 15 minutes while the oven heats, then bake. They are delicious!

Lime Garlic Chicken with Rice

1.25 pounds bone-in skinless chicken thighs
1/4 cup fresh lime juice (2 limes)
1-1/2 cups chicken broth
2 cloves garlic, finely chopped
1/2 tsp dried thyme leaves
1/4 tsp pepper
2 Tbs butter or margarine
1 cup uncooked instant rice
Chopped fresh parsley, if desired

Place chicken in a 3- to 4-quart slow cooker. Add remaining ingredients except rice and parsley. Cover and cook on low heat setting for 8-10 hours.

During the last 15 minutes of cooking, stir in rice.

Remove chicken from cooker. Place cooked rice on each serving plate. Top with chicken. Spoon any remining juices over chicken. Garnish with parsley. 6 servings.

Nutrition per serving:
Calories: 215
Fat: 9g
Protein: 16g

Note: I have not made this recipe but it sure sounds good!

White Chicken Chili

1-1/4 pounds boneless, skinless chicken breasts
3 cans (15.8 oz ea) great northern beans, rinsed and drained
1 envelope (1.25 oz) Old El Paso less-sodium taco seasoning mix
1 can (4.5 oz) chopped green chiles
1 can (10.75 oz) Healthy Request cream of mushroom soup
3/4 cup chicken broth
Sour Cream, if desired
Chopped green onions, if desired (they do add a lot)

Place chicken in a 3- to 4-quart slow cooker. Top with remaining ingredients except sour cream and onions. Cover and cook on low for 8-10 hours.

Before serving, gently stir to break up chicken pieces. Served topped with sour cream and onions. 6 servings, 1-1/3 cups each.

Nutrition per serving:
Calories: 314
Fat: 3.7 g
Protein: 31 g

Apple Pie

1 pie crust
4-6 apples (preferably Harrelsons)
1/2 cup sugar
1 tsp cinnamon

Prepare pie crust (or purchase a ready-made crust) for a 9" deep dish pie plate. Peel and slice apples into the crust, heaping. Pour sugar and cinnamon over the apples and shake the plate a bit so it settles (I turn some of the apple slices over so the cinnamon is facing into the pie).

With a fork, mix topping ingredients together:

1/2 cup sugar
1/3 cup soft butter or margarine
3/4 cup flour

Sprinkle topping on top of pie and pat lightly. Place the pie on a foil-lined pan into a pre-heated 450 degree oven. Bake for 10 minutes, then turn the oven down to 350 degrees and bake for 40 minutes more.


To freeze: Make as directed, but don't bake. Wrap tightly and freeze. To bake, allow frozen pie to sit on the stovetop as the oven preheats. Bake at 450F for 20 minutes, then at 350F for 40 minutes. Apples will be more toothsome and the pie will sink less- even better than baked fresh.