| Category | Title | Author | Ingredients | Directions | Notes |
| APPETIZERS | Bacon Wrapped Little Smokies | Tiffany Johnston | 1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners 3/4 cup brown sugar, or to taste | Preheat the oven to 325 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting. | |
| Sweet Fruit Dip | Tiffany Johnston | 4 oz. cream cheese, softened
1 cup whole berry cranberry sauce 1 cup thawed cool whip | Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.
Refrigerate at least 1 hour or until ready to serve Serve with strawberries, red and green grapes, pineapple or kiwi, cut into bite-sized pieces for dipping. | ||
| Velveeta Hot’n Cheesy Crab Dip | Tiffany Johnston | 1 lb (16oz) velveeta cut-up
1 can (6 ½ oz) crabmeat, drained, flaked ½ cup green onion, chopped ½ cup chopped red bell pepper ½ cup sour cream 1/8 tsp cayenne pepper | Mix velveeta, crabmeat, onions & bell peppers in large microwaveable bowl. Microwave on high for 5 min or until velveeta is completely melted, stirring after 3 mins.
Stir in sour cream and cayenne pepper. Serve hot with wheat thins or cut veggies. | ||
| BEEF | Better Than Ever Beef Enchiladas | Tiffany Johnston | ½ lb extra lean ground beef
½ c chopped green peppers ½ c chopped red peppers 2 c salsa – divided 1 c cheese – 2% milk, shredded sharp cheddar cheese, divided 2 T zesty Italian reduced fat dressing 8 corn tortillas (6 inch) 2 T chopped fresh cilantro | Preheat oven to 400 F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add one cup of the salsa, simmer 3 to 4 min or until peppers are tender. Remove from heat, stir in ½ cup of the cheese.
Spread ¼ cup of the salsa on the bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas and wrap them in a large sheet of waxed paper. Microwave on high for 20 or 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining ¾ cup salsa evenly over filled tortillas; cover with foil. Bake 20 min or until heated through. Uncover; top with remaining ½ cup cheese. Bake an additional 2 or 3 min or until cheese is melted. Top with cilantro. | |
| Orange Pepper Steak | Tiffany Johnston | ½ c Catalina dressing
Grated peel and juice from 1 medium orange 2 green onions, chopped ½ tsp pepper ½ tsp garlic powder 1 boneless beef sirloin steak (2 lb) | Mix dressing, orange peel, orange juice, onions, pepper and garlic powder in a large shallow dish until well blended. Remove ¼ cup of the dressing mixture; set aside for later use.
Add steak to remaining dressing mixture; turn to evenly coat both sides. Refrigerate for at least 1 hour. Preheat broiler. Drain steak; discard marinade. Place steak on rack of broiler pan. Broil 2 to 3 inches from heats source, 8 min. on each side for medium doneness (160 F). cut steak into 8 pieces. Serve with reserved ¼ cup dressing mixture. | ||
| Prairie Land Pot Roast | Tiffany Johnston | 1 boneless beef chuck roast (2 lb)
½ tsp salt ¼ tsp ground black pepper 1 bottle (8 oz) Catalina dressing, divided 2 large onions, sliced 2 lb potatoes, peeled, cut into 1 inch pieces 1 lb carrots, peeled, cut into 1 inch pieces 2 Tbsp chopped parsley | Season both sides of roast with salt and pepper. Brown meat in large heavy pot or dutch oven or high heat in ¼ cup of dressing, turning to brown both sides. Add onions, stir to brown.
Add remaining dressing, potatoes, carrots and enough water to come ¾ way up meat (about 1 ½-2 cups). Bring to a boil, cover. Reduce heat to low. Simmer 2 hrs or until meat & vegetables are tender. Remove meat from pan, slice meat thinly against the grain. Serve meat & vegetables topped with pan gravy. Sprinkle w/ parsley before serving. | ||
| CHICKEN | Chicken Parmesan | Tiffany Johnston | 4 frozen breaded chicken cutlets (about 1 lb)
1 can (14 ½ oz) Italian-style diced tomatoes ½ cup low moisture part-skim mozzarella shredded cheese 2 cup rotini, cooked, drained | Preheat oven to 375 F. Arrange chicken in a single layer in a 8” square baking dish.
Spread tomatoes over chicken. Sprinkle with cheese. Bake 25 min or until chicken is heated through and cheese is melted. Serve over hot pasta. **reduced fat version – use boneless skinless chicken and ½ pouch of Shake-N-Bake, and bake for only 15 min. | |
| Chicken Tortilla Casserole | Tiffany Johnston | 6 corn tortillas
½ cup milk ½ lb shredded cheddar cheese 1 can cream of mushroom soup 1 can rotel 1 can cream of chicken soup 3 chicken breasts – cooked & cut up | Cut or teat tortillas into ½” squares. Put ½ in bottom of baking dish and cover with ½ cheese. Mix rotel & soups then put ½ of mixture on top of cheese. Repeat layers & top with cheese. Cover & put into fridge for 24 hours.
Bake 350 F for 45 min, uncover the last 15 min. | ||
| Easy Cheesy Chicken | Tiffany Johnston | 6 skinless, boneless chicken breast halves
salt and pepper to taste 1 teaspoon garlic powder 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 (11 ounce) can condensed cream of Cheddar cheese soup 1 (8 ounce) container sour cream | Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in
slow cooker. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup. Cook on Low for 6 to 8 hours. Stir in sour cream just before serving. | Crock Pot Recipe | |
| King Ranch Chicken | Tiffany Johnston | ¼ cup margarine
1 med bell pepper 1 med onion – chopped 2 cans cream of chicken soup 2 cans rotel 2 cups cubed cooked chicken 12 corn tortillas 2 cups (8oz) shredded cheddar cheese | Melt margarine in large saucepan. Add bell pepper & onion. Cook over medium heat until tender. Blend soup, rotel and chicken – heat thoroughly.
Place a layer of 4 tortillas ( torn in pieces) in bottom of 13x9 baking dish, top with 1/3 mixture then 1/3 cheese. Repeat 2 times. Bake 325 F for 40 min. or until bubbling. | ||
| Super-crunchy “fried” Chicken | Tiffany Johnston | ½ cup fat-free buttermilk
1 large egg white 2 tsp hot red pepper sauce 4 (6 oz) boneless, skinless chicken breast halves 1 cup prepared cornflake cereal crumbs 2 tsp paprika 1 tsp each – dried thyme, garlic powder and kosher salt Olive oil cooking spray | In medium bowl, whisk buttermilk, egg white and hot sauce until blended; add chicken pieces and turn to coat. Let marinate at room temperature. Preheat oven to 400 F.
Meanwhile, line a baking sheet with non-stick foil. Combine cornflake crumbs, paprika, thyme, garlic powder and salt in a shallow plate or bowl. Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture. Place on prepared baking sheet. Lightly spray crumb coating with cooking spray. Bake 16-18 minutes, until browned on the outside, chicken is no longer pink in thickest parts, and crumb coating is crusty. | ||
| DESSERTS | Angel Lush | Tiffany Johnston | 1 pkg (4 svg size) Jell-O Vanilla fat free sugar free instant pudding
1 can (20 oz) crushed pineapple in juice, undrained 1 cup thawed cool whip lite 1 pkg (10 oz) round angel food cake 10 fresh strawberries | Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate; top with 1 1/3 cups of pudding mixture. Cover with middle cake layer and additional 1 cup of remaining mixture. Top with remaining cake layer; spread with remaining pudding mixture. Refrigerate at least one hour. Top with strawberries just before serving. | |
| Black Bottom Banana Cream Pie | Tiffany Johnston | 6 Tbsp butter or margarine, divided
25 Nilla wafers, finely crushed (about 1 ¼ cups crumbs) 2 Tbsp sugar 4 squares Baker’s semi-sweet baking chocolate 2 large bananas, sliced 1 pkg (4 svg size) Jell-O vanilla instant pudding 1 ¾ cups cold milk 1 cup thawed cool whip | Melt ¼ cup (4 Tbsp) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp of the crumb mixture; set aside for later use.
Press remaining crumbs firmly onto bottom of 9-inch pie plate; set aside. Microwave chocolate and remaining 2 Tbsp of butter in microwaveable bowl on high 1 min or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto crust; top with bananas. Set aside. Prepare dry pudding mix with 1 ¾ cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hrs or up to 24 hrs. Top with cool whip just before serving; sprinkle with reserved 2 Tbsp crumbs . | ||
| Black Forest Mousse Dessert | Tiffany Johnston | 1 ½ c cold milk
1 pkg (4 svg-size) Jell-O chocolate instant pudding 1 tub (8 oz) cool whip thawed, divided 16 Oreo cookies, divided 1 ½ c canned cherry pie filling | Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of whipped topping.
Crush 10 of the cookies coarsely; stir into pudding mixture. Spoon half of the pudding mixture into 1 ½ qt serving bowl. Spread 1 cup of the remaining cool whip over pudding mixture. Top with 1 cup of the pie filling, remaining pudding mixture, remaining cool whip and ½ cup pie filling. Crush remaining 6 cookies; sprinkle on top of dessert. | ||
| Cherry Danish Dessert | Tiffany Johnston | 2 cans (8 oz each) refrigerated crescent dinner rolls, divided
2 tubs (8 oz) light cream cheese 1 ½ cups powdered sugar, divided 1 egg white 1 tsp vanilla 1 can (21 oz) cherry pie filling 1-2 Tbsp fat free milk | Preheat oven to 350 F. Unroll 1 of the cans of crescent dough. Place greased 13x9-inch baking pan; press onto bottom of pan to form crust. Firmly pressing seams together to seal.
Beat cream cheese spread, ¾ cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper. Bake 30-35 min or until golden brown. Cool at least 20 min. Gradually add milk to remaining ¾ cup sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. | ||
| Chocolate & Peanut Butter Ribbon Dessert | Tiffany Johnston | 12 nutter butter peanut butter cookies – divided
2 Tbsp butter, melted 1 pkg (8oz) cream cheese, softened ½ cup creamy peanut butter ½ cup sugar 2 tsp vanilla 1 tub (12 oz) cool whip, thawed, divided 2 squares baker’s semi-sweet chocolate | Crush 8 nutter butters in bag with rolling pin. Mix crumbs & butter. Press into bottom of foil-lined 9x5 loaf pan.
Mix cream cheese, peanut butter, sugar & vanilla with mixer on medium until blended. Gently stir in 3 cups of cool whip. Spoon ½ cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended, set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture. Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top with dessert with remaining cool whip and cookie crumbs. | ||
| Chocolate Covered Oreo Cookie Cake | Tiffany Johnston | Cake
1 pkg (2 layer size) devil’s food chocolate cake mix Glaze 4 squares Baker’s semi-sweet baking chocolate ¼ cup butter, cut up Filling 1 pkg (8oz) cream cheese, softened ½ cup sugar 2 cups thawed cool whip 12 Oreo cookies, coarsely crushed | Cake
Preheat oven to 350 F. prepare and bake cake mix as directed on pkg in 2 (9 inch) round cake pans. Cool in pan 5 min. invert into wire rack; remove pans. Cool completely. Glaze Melt chocolate in small microwaveable bowl on high for 1 to 2 min. or until chocolate is melted, stirring after 30 sec. Blend in butter. Set aside to slightly thicken, about 5 min. Filling Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in cool whip and crushed cookies. Place 1 of the cake layers on serving plate, top side down. Spread top cake layer evenly with cream cheese mixture. Place remaining cake layer on top, top-side up. Spoon glaze to cover top of cake only. | ||
| Chocolate Fudge Layer Cake | Tiffany Johnston | 1 pkg (2 layer size) chocolate cake mix
1 pkg (4 svg size) chocolate instant pudding mix 4 eggs 1 cup sour cream ½ cup vegetable oil ½ cup water 1 pkg (8 squares) semi-sweet baking chocolate, divided 1 tub (8 oz) cool whip 2 Tbsp almonds, toasted |
Preheat oven to 350 F. Lightly grease 2 (9 inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans. Bake 30-3 mins or until toothpick inserted comes out clean. Cool in pans 10 min on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack. Place remaining 6 squares of chocolate and whipped topping in medium microwaveable bowl. Microwave on high 1 ½ - 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread ¼ of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds. | ||
| Cream Puffs | Tiffany Johnston | ½ pkg (17.3 oz) frozen puff pastry (1 sheet), thawed
1 cup milk 1 pkg (4 svg size) vanilla instant pudding ½ cup thawed cool whip 1 square semi-sweet baking chocolate, melted | Preheat oven to 400 F. Unfold pastry sheet on lightly floured surface; roll pastry out to 10-inch square. Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 min; cool completely.
Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min. Cut cream puffs horizontally in half. Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately or cover and refrigerate until ready to serve. | ||
| Creamy Layered Fruit Sensation | Tiffany Johnston | 1 pkg (9oz) angel food cake
3 T orange juice ¼ t almond extract 2 ½ c fat free milk 2 pkg (4 svg size) Jell-O Vanilla pudding – fat free, sugar free instant pudding 1 ½ c thawed Cool Whip Lite, divided 2 pkg (12 oz) frozen mixed berries, thawed, well drained (about 4 c. frozen or 2 ½ c thawed) | Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of the cool whip. Layer half the cake cubes in bottom of 2-qt glass serving bowl or 2-qt round baking dish. Reserve a few berries for garnish. Top with layers for half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining ½ cup cool whip and reserved berries just before serving. | ||
| Double Chocolate Fudge Cups | Tiffany Johnston | 3 squares Baker’s Semi-Sweet Baking Chocolate
1 Tbsp canola oil 1/3 cup unsweetened cocoa powder 4 egg whites ½ cup firmly packed brown sugar 4 Tbsp. thawed cool whip lite | Preheat oven to 350 F. Microwave chocolate and oil in glass measuring cup on high 1-2 min, or until completely melted. Stir in cocoa powder; let stand at least 5 min.
Beat egg whites and sugar in medium bowl with electric mixer on high speed 3 min or until tripled in volume. Reduce speed to medium low; blend in melted chocolate mixture until well combined. Spoon batter into 6 paper-lined medium muffin cups. Muffin cups can be almost full. Bake 18 min or until puffed and center is set. Remove from oven; let stand in pan 5 min. Serve warm with whipped topping. | ||
| Easy Petit Fours | Tiffany Johnston | ¼ cup mixed berry cream cheese
12 Oreo white fudge covered cookies 6 strawberries, halved 1 square Baker’s Semi-Sweet baking chocolate, melted | Spread 1 tsp. cream cheese onto each cookie; top each cookie with 1 strawberry half.
Drizzle each strawberry-topped cookie with melted chocolate. | ||
| Mini Jell-o Trifle Bites | Tiffany Johnston | 2 cups boiling water
2 pkg (4 svg size) Jell-O Raspberry flavor gelatin 3 slices ( ¾ inch each) pound cake, cut into 24 cubes 1 pkg (8 oz) cream cheese, softened 1 cup powdered sugar 1 cup thawed cool whip 1 tsp. grated lemon peel | Place foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 min until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hrs until set.
Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended. Fill pastry bag fitted with star tip with cream cheese mixture (or use a snipped resealable bag). Pipe decorative dollop of cream cheese mixture on top of each trifle. | ||
| Raspberry Sensation | Tiffany Johnston | 1 pt (2cups) raspberry sorbet or sherbet
1 cup cold milk 1 pkg (4 svg size) Jell-O cheesecake flavored pudding mix 1 tub (8oz) cool whip 1 cup raspberries | Line 9x5 loaf pan with foil. Spoon sorbet into pan. Freeze 10 mins. Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 mins or until well blended. Gently stir in cool whip. Spread pudding mixture over sorbet in pan. Freeze 3 hrs or overnight. To unmold, invert pan onto plate; remove foil. Top with berries just before serving. Let stand 10 to 15 min to soften before cutting into slices.
**save fat and calories by using skim milk, fat free Jell-O pudding mix and fat free cool whip. | ||
| “not-baked” Alaska | Tiffany Johnston | 1 pkg (12 oz) pound cake
2 cups chocolate ice cream (1 pt) slightly softened 1 tub (8 oz) cool whip, thawed ¼ cup Baker’s Angel Flake coconut, toasted | Cut cake horizontally into 3 even layers. Place bottom cake layer on serving plate; spread with 1 cup of ice cream. Repeat layers of cake and ice cream. Cover with top cake layer.
Frost sides and top of cake with whipped topping; sprinkle with coconut. Serve immediately or store in freezer until ready to serve. | ||
| PORK | Breakfast Casserole | Tiffany Johnston | 12 oz pork sausage
4 cups frozen hash browns-diced, thawed 3 eggs, beaten ¼ tsp black pepper ½ cup onions, finely chopped 1 ½ cup Colby/Monterey jack shredded 1 cup milk Salsa | Preheat to 350 F. cook the sausage and onions in skillet. Spread potatoes in baking dish, top with sausage, onion, cheese. Mix eggs, milk & pepper and pour on top. Then top with more cheese if desired. Bake for 30 -40 min or until knife comes out clean.
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| VEGGIES | Cheesy Rice & Corn Casserole | Tiffany Johnston | ½ cup cream cheese – chive & onion
1 egg, beaten 2 cups cooked minute rice 1 can (15 ¼ oz) corn with red & green peppers, drained 1 cup 4 cheese Mexican style shredded cheese, divided 2 Tbsp chopped fresh cilantro | Preheat oven to 375 F. Mix cream cheese & egg in large bowl until well blended. Stir in rice, corn, ¾ cup of the cheese and cilantro.
Pour mixture into greased 1 ½ qt baking dish. Sprinkle with remaining ¼ cup cheese. Bake 20 to 25 min or until cheese on top is melted and lightly browned. | |
| Crispy Topped Creamy Spinach | Tiffany Johnston | 2 pkg (10oz each) frozen chopped spinach, thawed, well drained
1 container (8oz) cream cheese – chive & onion ½ cup ranch dressing 2 eggs, lightly beaten 1 ½ cups shredded cheddar cheese, divided 1 cup crushed ritz crackers, divided | Preheat oven to 375 F. Mix spinach, cream cheese, dressing, eggs and ¾ cup of the cheese in large bowl. Stir in ½ cup of the crackers. Spoon spinach mixture evenly into greased 2 qt casserole dish. Sprinkle with remaining ½ c crushed crackers and remaining ¾ c cheese. Bake 20-25 min or until heated through and cheese on top is melted.
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| Green Bean Casserole | Tiffany Johnston | 1 can (10 ¾ oz) cream of mushroom soup or 98% fat free cream of mushroom soup
½ cup milk 1 tsp soy sauce Dash pepper 4 cups cooked cut green beans 1-1/3 cups French fried onions | Mix soup, milk, soy, pepper, beans and 2/3 cup onions in ½ qt casserole
Bake at 350 F for 25 min or until hot. Stir and then sprinkle with remaining onions. Bake 5 min. | ||
| Jalapeno Corn | Tiffany Johnston | 2 3 oz pkg cream cheese
2 tsp oleo ¼ cup milk 2 cans white corn Drained, sliced jalapeno peppers (amount depends on personal preference) Dried bread crumbs Paprika | Melt cream cheese, oleo & milk in baking dish in microwave. Drain corn and add to mixture, coating thoroughly. Smooth out in casserole dish. Top with jalapeno slices. Sprinkle first with bread crumbs, then lightly with paprika.
Bake at 350 F for 30 min. |
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