WildStar

This is a fun thing to make as a gift for a birthday of other octions

Lollipop Cookies :)

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Ingredients

Prep Time: 2 hours 40 minutes

Cook Time: 40 minutes

Cookies:

3/4 cup granulated sugar

6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature

2/3 cup vegetable shortening

1 egg

1/4 teaspoon pure vanilla extract

1/2 teaspoons baking powder

3 1/2 cups flour

Lollipop Centers:

1 cup sugar

3 tablespoons glucose

1/2 cup water

Few drops food coloring

Procedure

Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.

On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.

Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container.

Serving Information

Serves: 24

Chocolate Peanut Butter Smoothie

Freeze the fruit first to make a thicker, more flavorful smoothie.

1 banana (peel before freezing)

3 T peanut butter (chunky or smooth)

2 T chocolate syrup

3/4 C milk or soy milk

Serves 1

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Pina Colada Smoothie

This delicious smoothie makes a quick breakfast or a nutritious snack. Use frozen fruit for an even thicker drink. As with all smothies, you can whirl in a few ice cubes to make your drink frostier and thicker as well.

Serves 2

1 cup frozen pineapple pieces

1 frozen banana (peel banana before freezing)

3/4 cups milk

1/2 cup frozen vanilla or strawberry yogurt

1/2 cup orange juice

3 T coconut

Whirl all ingredients together in a blender until smooth. Serve immediately

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Chocolate Monkey Smoothie

1 cup of chocolate soy milk

1 banana peeled

1/2 C cup of ice cubes

1 tablespoon of peanut butter

Whirl away in blender until smooth ! Pour into glasses and serve.

Thisis a resipie from www.kraftfoods.com

15 Minute Oriental Chicken & Rice Dinner

Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings

1 Tbsp. oil

4 small boneless skinless chicken breast halves (about 1 lb.)

1 can (10-3/4 oz.) condensed cream of mushroom soup

1 soup can (1-1/3 cups) water

3 Tbsp. soy sauce

2 cups MINUTE White Rice, uncooked

1 pkg. (16 oz.) frozen stir-fry vegetables, thawed

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through.

REMOVE chicken from skillet. Add soup, water and soy sauce to skillet; stir until blended. Bring to boil.

STIR in rice and vegetables. Top with chicken; cover. Cook on low heat 5 minutes.

KRAFT KITCHENS TIPS

Note

Increase oil to 2 Tbsp. if using regular skillet

Sneaky Spaghetti Sauce

Total Time: 5 min

Makes: 6

Ingredients:

1 pound (480 g) ground lean turkey

1 medium onion, 6 ounces (240 g), chopped

1 medium carrot, 4 ounces (120 g), grated

1 medium rib of celery, 3 ounces (90 g), chopped

1 medium zucchini, 6 ounces (240 g), grated

2 garlic cloves, minced

1/2 tablespoon (7.5 ml) crushed dried oregano

1 teaspoon (5 ml) crushed died basil

1 teaspoon (5 ml) crushed dried thyme

1 teaspoon (5 ml) salt (optional)

1/4 teaspoon (2.5 ml) dried hot red pepper flakes

1 28-ounce (820 g) no salt added Italian-style tomatoes, in puree

1 14 1/2-ounce (435 g) no salt added diced tomatoes, with juice

1/2 cup (120 ml) water

Preparation:

In a large saucepan, crumble the turkey and cook over medium-low heat, stirring, until turkey is white throughout. Drain off all fat.

Add the onion, carrot, celery, zucchini, and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes.

Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. Bring to a simmer and cook, partially covered, over medium-low heat for 30 minutes, stirring often.

Serve over cooked pasta.

Notes:

Note: This sauce can be refrigerated for up to 3 days or frozen for up to 3 months.

Per serving: 151 calories (7% calories from fat), 21 g protein, 1 g total fat (0.3 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 51 mg cholesterol, 75 mg sodium

Exchanges: 2 very lean meat, 3 vegetable (makes about 6 cups or 6 servings)

all things startrek is good it is a hard choice to make

foodnetwork.com

this is from the show 30 Minute meals

Chocolate Orange Fondue and Stem Strawberries Recipe courtesy Rachael Ray

See this recipe on air Friday Jul. 23 at 2:30 PM ET/PT.

Recipe Summary

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 2 servings, dip for 8 large stem strawberries

User Rating:

8 ounces semisweet chocolate chips

1/2 cup heavy whipping cream

2 tablespoons orange liqueur

8 large stem strawberries

When you are a few minutes away from serving dessert, place a medium sauce pot filled with 2 or 3 inches of water on the stove to come up to a boil. When water boils, reduce heat to simmer and cover pot with a metal bowl. Bowl should not touch water. Add chocolate and cream and melt together, about 5 minutes. Stir in orange liqueur. Transfer chocolate dip to a fondue pot and set strawberries alongside or, dip stem strawberries and arrange on a plate, serving them immediately.

SALMON JOLLY

Total Time: 1 hr 30 min

Makes: 4

Ingredients:

1 Tbsp Butter

2 Onions Sliced

1 can Salmon

1/2 tsp salt

1/2 tsp pepper

1 can mushroom soup (or cerlery soup)

Preparation:

Melt butter in backing dish. Flake salmon and spread half in dish. Sprinkle with salt & pepper. Spread half of the onions over. Add remaning salmon and onions. Pour soup over all; bake at 400 for 30 minutes.

Notes:

serves 4

:blink: try this cookie recipe. Don't tell your friends and they won't know they are sugar free.

Peanut Butter Diabetic Cookies:

1 c. creamy or chunky peanut butter

1/2 c. shortening

1-1/4 c. Splenda

3 tbs skim milk

1 tbs. vanilla

1/4 c. egg substitute

1-3/4 c. flour

1 tsp baking soda.

Makes 4 dozen cookies. bake at 350 7-10 min, till bottoms are golden.

each cookie is 1/4 fruit and 1/2 a starch exchange

:o Here is a good somer drink well all will love I read that is was a drink that trhe ladys Of the Deep south use to have at tea time

Old Fashion Ice tea

Ingredients:

4 tablespoons Lipton instant ice tea

1 tub CRYSTAL LIGHT Raspberry Ice Flavor Low Calorie Soft Drink Mix

Preparation:

spoon in the tea and add water and CRYSTAL LIGHT Raspberry Ice

Mix together and chile for a hour.

for extra flare add sprig of mint on side yummy and cooling on a hot day,

Enjoy

Notes:

I like to make it with sun tea using 6 lipton tea bags

wow thank you for the recipe nachtvogel

Rice Casserole

Total Time: 1 hr 30 min

Makes: 12

Ingredients:

1 cup cooked rice

1 pound ground beef

1/3 cup choped red and green bell pepper

1 small or large onion choped

1 can cream ofmushroom

Preparation:

Start by cooking the ground beef and get rid of grease, add Onion and other ingredients cook entil tender,slowly add cream of mushroom and add rice

put in to a cast iron pan and put in to oven at 350* for and hour or entil brown

Notes:

you may add mixed vegtables to the Casserole I add Shredded zucchini and corn. have fun

you are going to realy love this one

PORK CHOPS WITH APPLES AND STUFFING

6 boneless pork chops ( 1 inch thick)

1 tablespoon vegetable oil

1 package (6 ounces) stuffing mix

1 can(21 ounces ) apple pie filling or fresh apples

In a skillet, brown the pork chops in oil over medium-high heat.

Meanwhile, prepare the stuffing according to the package directions.

Spread pie filling in to a greased 9-inch, x 2-inch, backing dish.

Place pork on top: spoon stuffing over pork chops.

Cover and bake at 350 for 35 minutes. Uncover and bake 10 minutes longer or until a meat thermometer reads 160 .

Makes : 6 servings

:o Zucchini Omelet "

3 cups grated Zucchini

½ cup Parmesan cheese

3/4 cup Bisquick

4 Eggs

½ cup chopped Onion

1/3 cup parsley

Dash Oregano

5 Tablespoons oil

salt&pepper to taste

Mix all togther and bake in greased 9 x 13 pan,

Bake @ 350 Oven 30 to 40 Minutes or until brown

California Turkey & Vegetable Sandwich

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Ingredients

1 Kaiser roll, partially split

1 Tbsp. MIRACLE WHIP Light or KRAFT Mayo Fat Free Mayonnaise Dressing

Dash cracked black pepper (optional)

1 KRAFT 2% Milk Singles

6 slices OSCAR MAYER Deli Style Shaved Smoked Turkey Breast

2 tomato slices

1/4 cup mixed green pepper strips and shredded carrot

Procedure

SPREAD cut sides of roll with dressing. Sprinkle with black pepper.

FILL with remaining ingredients.

KITCHENS TIPS

Great Substitute

Substitute coleslaw blend or shredded lettuce for the shredded carrot.

Serving Information

Serves: 1

got this one off of www.bhg.com

[glow=blue]Stacked Chicken Salad Sandwich

[ingredients

• 4 7- to 8-inch flour tortillas

• 1/2 cup tub-style cream cheese

• 1 cup deli chicken or tuna salad

• 3 leaves iceberg lettuce

• 3 - 4 pimiento-stuffed olives, pitted ripe olives, gherkins, or cherry tomatoes (optional)

Directions

1. Spread three tortillas with cream cheese. Top each with some chicken or tuna salad, then a lettuce leaf. Stack tortillas; top with remaining tortilla.

2. Cut stack into wedges to serve. Pierce each wedge with a decorative pick or a toothpick topped with olives, gherkins, or tomatoes, if desired. Makes 3 servings.

Nutritional Information

1 serving:Calories 392;Fat 27g(Saturated 12g);Cholesterol 75mg;Sodium 391mg;Carbohydrate 22g(Dietary Fiber 1g);(Protein 15g)

Recipe source: Better Homes and Gardens®. Copyright 2002. Meredith Corporation. For more recipes, please visit www.bhg.com.

/glow]

Chocolate Low Carb Cheesecake

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Ingredients

1 lb. (2 - 8 oz. packages) cream cheese

4 oz. dark chocolate, finely chopped

1 tsp. cocoa

3 packets aspartame (such as Nutra Sweet®)

3/4 tsp. liquid stevia

3 tsp. vanilla extract

3 eggs

3 C sour cream

Procedure

Preheat oven to 375° F.

Finely chop chocolate in a food processor or using a knife. Set aside.

In a large bowl, beat cream cheese and sweeteners until smooth, add eggs one at a time, beating after each addition. Add vanilla and finely chopped chocolate, then beat in the sour cream just until blended. Divide batter between 10 small ramekins.

Prepare a "Bain Marie" by placing the cups in a baking dish, then filling the dish 3/4 the way up the sides of the cups, with warm water. Bake for 50 minutes, then turn off oven and don't open the door for another hour.

Remove from oven, cool and then chill completely before serving

Makes 10 individual cheesecakes

Serving Information

Serves: 20

here is a spicie one

Double Chili-Cheeseburger with Grilled Onions Recipe courtesy Emeril Lagasse, 2001

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Ingredients

Recipe Summary

Difficulty: Medium

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 4 servings

8 (3-ounce) hamburger patties, about 1/3-inch thick

Essence, recipe follows

Salt and freshly ground black pepper

1 cup thinly sliced yellow onions

4 hamburger buns

Down Home Chili, recipe follows

8 ounces sharp cheddar, cut into 8 slices

Procedure

Preheat the griddle. Lightly season the patties on both sides with the Essence, salt, and pepper.

Place the patties on the hot griddleand cook for 3 to 4 minutes. Flip the patties, add 1 slice of cheese to each, and continue to cook. Add the onions to the griddle and cook until wilted, about 4 minutes. Season the onions with Essence, salt, and pepper. Meantime, place the hamburger buns, inside down, on the griddle, and cook until warmed through and lightly toasted, about 2 minutes.

Place one toasted bun on a serving plate. Place one patty on the bottom bun, spoon chili on top of the patty, and top with a second patty and more chili. Place a portion of onions on the chili and top with bun. Repeat with the remaining ingredients, and serve immediately.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Down Home Chili:

1 tablespoon vegetable oil

1 1/2 pounds lean ground beef

2 cups chopped yellow onions

1 tablespoon minced garlic

2 tablespoons chili powder

1 teaspoon Emeril's Original Essence

1 teaspoon salt

2 teaspoons ground cumin

1/4 teaspoon ground black pepper

1 (15-ounce) can whole peeled tomatoes

3 tablespoons tomato paste

1 teaspoon sugar

2 cups water

1 1/2 cups shredded mild cheddar, optional

In a heavy 6-quart pot, heat the oil over medium-high heat. Add the meat and stir with a large wooden spoon to break up the meat. Cook, stirring, until the meat is brown and cooked through, 5 minutes. Add the onions, garlic, chili powder, essence, salt, cumin, and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes, tomato paste, sugar, and water. Stir well and bring to a boil. Lower the heat to medium-low and simmer uncovered for 30 minutes. Keep warm until ready to serve.

Yield: 6 cups (about 6 to 8 servings)

Hereis a greate and easy cookie

SUGAR FREE Apple suace cookies

Ingredients

1 1/3 cup flour 2 teaspoon’s cinnamon

1 teaspoon baking soda ½ teaspoon salt

½ teaspoon nutmeg ½ teaspoon allspice

1 cup Quicker Oats ½ cup melted butter

2 eggs 2 teaspoons Vanilla

1 cup unsweetened Apple sauce 1 cup raisin’s

Preparation

Put dry ingredients in bowl, & stir well add remaining ingredients blend well. Drop by tablespoon full on greased cookie sheet.

Put gently 5 raisin’s in each cookie, then bake at 375* in preheated oven for 10 min.

Before cookies cool sprinkle generously with Equal or other sugar sub.

Baked Spaghetti

1 cup chopped Onion 1 cup chopped green pepper

1 table spoon butter 1 can tomatoes (28oz)

1can(4oz)mushroom 1can olives sliced

2 teaspoon Oregano 1 pound ground beef

1 can mushroom soup 2 cups Parmesan cheese

1/4 cup water 12oz cooked spaghetti

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives & oregano.

Add ground beef cook for 10 minutes. Place half of spaghetti in greased 13-inX2-in baking dish.

Top with half of the vegetable mixture. Sprinkle cup cheese and repeat layers. Mix the soup and water until smooth:

Pour over the casserole. Sprinkle with Parmesan cheese.

Bake, Uncovered, at350 fo30-35 minutes or until heated through.

Yields: 12 servings

My Tuna Rarbite

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Ingredients

2 T spoons butter

2 T spoons flour

1/4 t Worcestershire sauce

Dash cayenne pepper

1 cup milk (or cream)

1/2 cup kraft shredded cheese

1 can tuna

6 slice to toasted bread

Procedure

Melted butter,Add Flour , Worcestershire sauce, add cayenne pepper and mix well. Add milk slowly stirring contently so not to stick, and bring to a boiling point. Add cheese and stir until melted . Remove from heat beat in egg mix well add tuna into sauce.

Serve on toasted bread

Serving Information

Serves: 6

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