Thursday, February 28, 2013

Chicken Pie

  • 2 medium chicken fryers
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup half-and-half 

  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons butter
  • 1 large egg
  • 1 cup sweetened, condensed milk

  1. Cut up and stew chicken until tender, take meat from bones and put in baking pan large enough to hold plenty of gravy. 
  2. Rub together melted butter, three tablespoons flour, salt and pepper to taste, add three cups stock from chicken and cook to a smooth gravy, then add one cup cream, pour over chicken. 
  3. Crust: Stir flour, salt, baking powder, melted butter, egg and one cup sweet milk to make a batter and pour over chicken, bake in hot oven until nicely browned. The crust is delicious and is fine for any kind of meat pie.

Recipe from the kitchen of Louise McLean.

Wednesday, February 27, 2013

Casserole of Cauliflower


  • 3 tablespoons flour
  • 3 tablespoons butter
  • 1-1/2 cups milk
  • 4 cups cauliflower
  • 3 large hard boiled eggs
  • 3 tablespoons bread crumbs


  1. Melt the butter in a large frying pan. Add the flour and heat until it bubbles. Be careful not to let it burn. Slowly stir in the milk. Bring to a boil so the mixture begins to thicken. 
  2. Place a layer of cauliflower flowerets in a buttered casserole, then a layer of hard cooked eggs, repeat until all cauliflower is used. Cover with white sauce you created in step 1.
  3. Sprinkle with buttered crumbs and paprika. Bake at 350 degrees for 20 minutes.
Serves 8. 3 Weight Watchers points per serving.

Recipe from the kitchen of Louise McLean

Tuesday, February 26, 2013

Triple Chocolate Cake


  • 1 box chocolate cake mix
  • 1 package chocolate pudding mix (4 serving size)
  • 1-3/4 cup milk
  • 2 large eggs
  • 12 ounces semi-sweet chocolate chips


  1. Combine the cake mix, pudding mix, milk, eggs, and chips in a large bowl. Mix by hand until well blended, about 2 minutes. 
  2. Pour into a greased and floured 10-inch Bundt or tube pan. Bake at 350 degrees for 50-55 minutes, or until cake springs back when lightly pressed with fingers. Do not over bake. Cool 15 minutes in pan. Remove from pan and continue to cool on rack or plate.

Monday, February 25, 2013

Waldorf Red Cake


  • 1/2 cup vegetable shortening
  • 1-1/2 cups sugar
  • 2 large eggs
  • 2 ounces red food coloring
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar

  • 2-1/2 tablespoons flour
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 cup margarine


  1. Cream shortening, add sugar, eggs and beat well. Add food coloring and mix well. 
  2. Sift dry ingredients together and add alternately with milk. Add vanilla and vinegar; beat well. 
  3. Pour into 3 greased and floured 8-inch cake pans or 2 9-inch cake pans. 
  4. Bake at 350 degrees.
  5. Topping: Stir flour and milk over medium heat until smooth and thick. Cool. 
  6. Cream together sugar and margarine. Add cooled flour mixture and beat about 15 minutes or until it looks like whipped cream.

Sunday, February 24, 2013

Pizza Burger


  • 1 pound Italian sausage
  • 1 medium onion
  • 8 ounces sliced mushrooms
  • 1 jar Not-so-sloppy Joe mix
  • 8 Kaiser rolls
  • 1 cup shredded mozzarella cheese


  1. In large skillet, saute sausage and onion; drain. 
  2. Stir in mushrooms and Sloppy Joe sauce; heat until warm. 
  3. Place mixture on rolls and top each with 1/4 cup cheese.

Saturday, February 23, 2013

Walnut & Garlic Linquine


  • 3 tablespoons olive oil
  • 4 minced garlic cloves
  • 3/4 cup walnuts
  • 12 ounces uncooked linguine
  • 1/4 cup chopped parsley
  • 2/3 cup grated Parmesan cheese
  • 1/4 cup fresh basil
  • 1/2 teaspoon salt


  1. Heat olive oil, garlic, and walnuts in large skillet over medium heat. Stir frequently until walnuts are lightly toasted; about 5 minutes. Remove from heat. 
  2. Cook pasta; drain. 
  3. Add hot pasta, parsley, salt, cheese, and basil to walnut mixture; toss and serve immediately.

Friday, February 22, 2013

Pea Casserole


  • 10 ounces frozen peas
  • 1 can cream of celery soup
  • 8 ounces sliced water chestnuts
  • 1 box herb seasoned stuffing mix
  • 2 tablespoons margarine


  1. Mix peas, soup, and water chestnuts together. Put 1-1/2 cups Pepperidge Farm stuffing mix on top. 
  2. Drizzle melted margarine on top. Bake in 350 degree oven for 45 minutes. 

Recipe from the kitchen of Jodie Fisher.

Thursday, February 21, 2013

Peas and Pasta Shells


  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 8 ounces macaroni shells, cooked
  • 2-1/2 cups frozen peas
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fresh parsley


  1. Saute onions and garlic in olive oil for 10 minutes. 
  2. Add pasta shells and peas, parsley, salt, pepper and mix well. Put in a casserole dish. 
  3. Cover and bake at 350 degrees for 15 minutes.

Wednesday, February 20, 2013

Croque Monsiuer

  • 4 slices ham
  • 4 slices swiss cheese
  • 8 slices whole wheat bread
  • 2 large eggs
  • 1/4 cup milk
  • 2 tablespoons butter

  1. Trim the ham and cheese to fit the bread. Make a sandwich with the ham, cheese, and bread. 
  2. Crack the eggs into the mixing bowl, add the milk and beat them together well. Melt the butter in the frying pan over low heat. Dip each sided of the sandwich into the egg and milk mixture. 
  3. Place the sandwiches in the frying pan. Saute them over medium heat for about 3 minutes until they are golden brown. Turn them and cook the other side for an additional 3 minutes.

Tuesday, February 19, 2013

Baked Almond Chicken Casserole


  • 3 cups diced chicken
  • 1-1/2 cups diced celery
  • 1 cup reduced fat mayonnaise
  • 6 ounces Swiss cheese
  • 1/4 cup diced onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup slivered almonds


  1. Combine cooked chicken, celery, salad dressing, Swiss cheese, and onion. Season with salt and pepper. 
  2. Place in an 8x12 inch baking dish. Sprinkle with slivered almonds. Bake at 350 degrees for 30-45 minutes, or until bubbly.

Monday, February 18, 2013

Is the chocolate you are about to eat keeping children in slavery?

Do you know what goes into the making of your favorite chocolate treat? 

Hundreds of thousands of children work in West Africa to produce cocoa, the main ingredient in chocolate. The US Department of State reported that more than 100,000 children work under the “worst forms of child labor” in the Ivory Coast. And 10,000 of those are victims of human trafficking or slavery. Add to that, these children work incredibly long hours, use dangerous tools and are exposed to toxic pesticides. And we haven't even touched on the fact that because these children work long hours they are denied access to an education. 

Clearly, we would never allow this to happen to children in America. So should we stop eating chocolate? How can we help end this injustice? It's a daunting task to do all the research on our own to find out which companies perpetuate this abuse and which do not. Well, I have great news. Someone has done all the work for us. Check out Select the industry you want to find out about in the drop-down menu. Voila - you'll discover a list of brands with a grade assigned assessing their practice and impact.  

One of my favorite guilty pleasures? Dove chocolate. I discovered they received a "D" rating. Looks like I need to find out where I can purchase Divine Chocolate or Sweet Earth Chocolates instead of Dove.

Let me know what you discover!

Sunday, February 17, 2013


I learned about a new concept today. It's called Microfinance. The basic concept is that people who have, loan money to people in need so that they can create a better life for themselves.

Check out It's a non-profit organization that connects people through lending to alleviate poverty. You can lend as little as $25 to help create opportunity for people around the world. Give it a try!

Saturday, February 16, 2013

Five-Ingredient Pineapple Upside-Down Cake


  • 1/4 cup butter, divided
  • 1/4 cup packed light brown sugar
  • 3/4 pound canned pineapple rings in juice, 1/4 cup juice reserved
  • 1 large egg
  • 1/4 pound vanilla cake mix, about 1 scant cup


  1. Preheat oven to 375 degrees.  Melt 2 tablespoons butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
  2. Melt remaining 2 tablespoons butter on stovetop or in microwave. In a medium-size mixing bowl, beat egg with remaining melted butter. Add cake mix and reserved pineapple juice; combine well.
  3. Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.

Recipe from Weight Watchers. 4 Weight Watchers points per serving.

Thursday, February 14, 2013

Chocolate-Peanut Butter Dip

What's a better combination than chocolate and peanut butter! This great dip is low in calories and can easily be made diary-free/vegan. Enjoy!

  • 1 cup low fat vanilla yogurt (I used silken tofu instead. I added some vanilla and splenda with the tofu)
  • 3 tablespoons peanut butter
  • 1 tablespoon unsweetened cocoa

  1. In small bowl, whisk together yogurt, peanut butter and cocoa until blended. 
  2. Yields about 1/4 cup per serving.

3 Weight Watchers points per serving.

Wednesday, February 13, 2013

Ella's Sloppy Joes

This is one of those classic family recipes. We had this on a regular basis as "fancy" sloppy joes.

  • 1 pound ground beef
  • 1 can chicken gumbo
  • 2 teaspoons catsup
  • Teaspoon mustard
  • Salt

  1. Brown ground beef, drain. 
  2. Add remaining ingredients and heat thoroughly. 
  3. Serve on buns.

Tuesday, February 12, 2013

Low-cal Spice Muffins


  • 1 box spice cake mix
  • 1 can (15 ounces) pumpkin
  • 1 cup mini chocolate chips


  1. Mix the cake mix and pumpkin together. 
  2. Add the chocolate chips. 
  3. Place in muffin tin. Bake for 25 minutes at 350 degrees.

4 Weight Watchers points per muffin.

Monday, February 11, 2013

Grandma's Applesauce Cake


  • 2-1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter or margarine
  • 1 cup molasses
  • 1 large egg
  • 1 cup applesauce
  • 3/4 cup raisins


  1. Combine dry ingredients in mixing bowl. 
  2. Cut in butter. 
  3. Add remaining ingredients. 
  4. Bake in greased, floured 8 inch square pan in 350 degree oven for 40-45 minutes. Turn out on cake rack. Sprinkle with confectioners sugar or glaze. 
  5. Glaze: Mix 1-1/2 tablespoons lemon juice and 3/4 cup powdered sugar.

Recipe from the kitchen of Ruth E. Chamberlin.

Sunday, February 10, 2013

Butterscotch Bars


  • 4 tablespoons butter or margarine
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup sifted flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup chopped nuts


  1. In medium pan melt butter. Stir in brown sugar, cool slightly. Beat in egg and vanilla. 
  2. Sift together flour, baking powder, and salt. Stir into brown sugar mixture along with the nuts. Mix thoroughly. 
  3. Spread in 8"x8"x2" baking pan. Bake in 350 degree oven until done. Cut in squares.

Recipe from the kitchen of Ruth E. Chamberlin.

Saturday, February 9, 2013

Turn the Thermostat Down at Night

For all you thrifty people who like to turn down the thermostat at night, here's another reason to support your habit. Keeping the thermostat between 60 degrees and 68 degrees drops your core temperature enabling you to drift off faster and enjoy deeper sleep. People who get seven to eight hours of shut-eye nightly are up to 50% less likely to be overweight. Sleep is critical for regulating hormones that control hunger and insulin sensitivity. Be sure to get your beauty sleep y'all!

Friday, February 8, 2013

Hobo Stew


  • 2 pounds ground beef
  • 2 onions, diced
  • 2 cups celery, chopped
  • 1 can Bushes Baked beans
  • 1 can corn with juice
  • 2 cans minestrone soup
  • 3 tablespoons brown sugar
  • 1 teaspoon oregano


  1. Brown the ground beef with the onoins and celery. Drain fat from beef. 
  2. Add the rest of the ingredients. Simmer. 

I put everything in the crock pot and let it cook all day. The more you reheat it the better it gets. This makes a very large batch. You could cut it in half or freeze the leftovers. Or share them with your neighbors who will be eternally grateful!

Thursday, February 7, 2013

Low-cal Lemon Bars


  • 1 box angel food cake mix
  • 1 can lemon pie filling


  1. Mix angel food cake mix and lemon pie filling together by hand until moist. Be sure not to over stir. 
  2. Pour into a 9x13 pan. Bake at 350 degrees until golden brown on the top (about 20 minutes). 
  3. Cool completely before eating. As they are cooling you can sprinkle with powder sugar if you like. 
  4. Cut into 16 squares.

3 Weight Watchers points per square.

Wednesday, February 6, 2013

Roasted Onion and Garlic Spread

Really yummy spread and no points on Weight Watchers! Great with veggies or warm on crackers.


  • 2 large sweet onions, coarsely chopped
  • 10 medium garlic cloves, quartered
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/3 cup soft tofu
  • salt and pepper, to taste


  1. Preheat oven to 350 degrees. Combine first 4 ingredients in a baking dish. 
  2. Bake, uncovered, 1-1/2 to 2 hours; stir occasionally to prevent browning. 
  3. Transfer to food processor with the tofu, salt and pepper. Process until almost smooth or leave slightly chunky. 
  4. Serve warm on baguette slices. Leftover spread can be reheated or used to season other dishes.

Makes about 1 cup. 1 serving=1 teaspoon. 10 calories per serving.

Recipe from Tofu Mania Cookbook.

Tuesday, February 5, 2013

Rosemary-Roasted Root Vegetables

  • 16 ounces any combination of parsnips, rutabagas, or turnips, peeled and cut in 1" pieces
  • 2 teaspoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Preheat the oven to 400 degrees. Place the parsnips, rutabagas, or turnips on a 15"x10" baking sheet. 
  2. Drizzle with the oil and sprinkle the rosemary, thyme, mustard, and salt. Toss well and distribute evenly over the pan. 
  3. Roast, stirring or shaking the vegetables every 15 minutes, until they're tender and evenly browned or about 45 minutes. 
  4. Sprinkle with black pepper; taste and adjust the seasonings. Serve hot or at room temperature.
Recipe from The Biggest Loser Cookbook.

Monday, February 4, 2013

Donna's Stuffed Peppers

  • 1 pound ground beef
  • 1 cup white rice
  • 2 large eggs
  • 1/2 package onion soup mix
  • 3 green peppers
  • 2 cans tomato sauce
  • 1 tablespoon sugar

  1. Mix raw beef, uncooked rice with eggs and onion soup mix. 
  2. Clean peppers. Cut in half. Stuff pepper a little from the top. 
  3. Mix tomato sauce with sugar and pour over top the peppers. 
  4. Cover and bake about 1-1/2 to 2 hours.
Recipe from the kitchen of Donna Mey.

Sunday, February 3, 2013

Apple Cake


  • 2 cups apple
  • 1 cup sugar
  • 1 large egg
  • 1 cup flour
  • 1-1/2 teaspoons baking soda
  • 1/4 cup butter
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract


  1. Combine diced apples with 1 cup sugar. Let stand a few minutes to form the liquid. 
  2. Place in mixing bowl and add egg, 1 cup flour, baking soda and 1/2 cup nut meats if desired. 
  3. Mix. Put in 8-inch square pan. Bake at 375 degrees for 40 minutes. 
  4. Make frosting: Mix 1 cup water with butter, brown sugar, white sugar, and flour in a saucepan. Let this mixture come to a boil and then add vanilla. Put on hot cake.

Recipe from the kitchen of Hattie Chamberlin.

Saturday, February 2, 2013

Slim Down in Cold Weather

Did you know that it takes less time and effort to slim down in February than any other month of the year? I knew there was a reason I loved February so much (in addition to the fact it is my birthday month).  Temperatures tend to dip to their lowest all year in February. These low temps expose you to lots of cold air, producing two key slenderizing changes in your body. It burns up more calories to stay warm and it activates your stores of brown fat--a healthy type of fat that gobbles up harmful white fat. Three cheers for February!