WildStar

Pot Luck Pork Chop and Potato Casserole

Ingredients

2 cans (10 3/4-ounces each) 98% fat free cream of mushroom soup

6 medium (6 - 9 ounces each) Idaho Potatoes, scrubbed

6 pork loin chops (about 2 1/2-pounds), about 1-inch thick

1 bunch broccoli, washed and cut into long spears

1 tablespoon olive oil

2 medium onions, chopped

4 large cloves garlic, minced

1 tablespoon poultry seasoning

1 teaspoon ground black pepper (optional)

Preparation

Preheat oven to 400° F.

In a large mixing bowl, combine soup and 2 cans of water until blended; set aside. Slice half of the potatoes and place them in a 12X18X4-inch roasting pan (or other large, deep pan).

In a large skillet, sauté the pork chops over high heat about 5 minutes, or until nicely browned on both sides.

Arrange chops over the potatoes in the pan. Place broccoli spears in the pan around the chops. In the same pan that the chops were sautéed, heat the olive oil over high heat, add onions and garlic and cook, stirring often for 5 minutes or until lightly browned. Stir in poultry seasoning. Spoon the mixture over the chops and broccoli, and sprinkle with pepper, if desired.

Add the soup mixture to the hot skillet. Turn off the heat and scrape up all browned bits from the pan; set aside. Slice the remaining potatoes and arrange over all in the pan. Pour the soup mixture over all, scraping all browned bits onto the casserole. Cover pan tightly with foil and bake for 45 minutes. Remove foil and continue to bake another 15 minutes.

Taco Burger

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Ingredients

1 lb. ground beef

1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix

1/4 cup TACO BELL HOME ORIGINALS Salsa

1/4 cup MIRACLE WHIP Dressing

4 hamburger buns, split

1/2 cup KRAFT Shredded Cheddar Cheese

Lettuce

4 tomato slices

Procedure

MIX ground beef and seasoning mix; shape into 4 patties. Place on grill over medium coals. Grill 8 to 10 minutes or until cooked through, turning after 4 minutes.

MIX salsa and salad dressing.

PLACE burgers in buns; top with salsa mixture, cheese, lettuce and tomatoes.

Great Substitute

To get more whole grains in your diet, serve burgers in whole wheat buns.

Philadelphia Cheese Steak Sandwich

Ingredients

1 12-ounce boneless beef rib eye steak

2 tablespoons margarine or butter

2 medium onions, thinly sliced and separated into rings

1 medium red or green sweet pepper, cut into thin strips

4 French rolls or hoagie buns, split

4 ounces thinly sliced cheddar cheese

Directions:

1. Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt margarine or butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.

2. Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done.

3. To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately. Makes 4 servings.

Nutritional facts per serving

calories: 484 , total fat: 25g , saturated fat: 10g , cholesterol: 81mg , sodium: 615mg , carbohydrate: 34g , protein: 30g

Chicken and Prosciutto Roll-Ups

Prep Time: 20 minutes

Ingredients

1/4 cup dry white wine

2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

4 medium skinless, boneless chicken breast halves (about 1 pound total)

4 thin slices prosciutto (about 1 ounce total), trimmed of fat

2 ounces fontina cheese, thinly sliced

1/2 of a 7-ounce jar roasted red sweet peppers, cut into thin strips (about 1/2 cup)

Fresh thyme (optional)

Directions:

1. For sauce, in a small bowl combine wine and the 2 teaspoons fresh or 1/2 teaspoon dried thyme. Set aside.

2. Place a chicken piece between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken pieces.

3. Place a slice of prosciutto and one-fourth of the cheese on each chicken piece. Arrange one-fourth of the roasted pepper strips on cheese near bottom edge of chicken. Starting from bottom edge, roll up jelly-roll style; secure with wooden toothpicks. (At this point, chicken may be individually wrapped in plastic wrap and refrigerated up to 4 hours.)

4. Grill chicken on the rack of an uncovered grill directly over medium heat for 15 to 17 minutes or until chicken is tender and no longer pink, turning to cook evenly and brushing twice with sauce. Garnish with additional fresh thyme, if desired. Makes 4 servings.

Nutritional facts per serving

calories: 214 , total fat: 9g , saturated fat: 4g , cholesterol: 76mg , sodium: 294mg , carbohydrate: 2g , fiber: 0g , protein: 27g , vitamin A: 14% , vitamin C: 85% , calcium: 7% , iron: 7%

Decadent Chocolate Chunk Cheesecake

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Ingredients

1 ½ cup Oreo Chocolate Cookie Crumbs

1/4 cup melted butter

3/4 cup sugar

3 eggs

½ cup sour cream(or plain yogurt)

12 squares(1 ½ pkg, 8 squares each) Simi-Sweet Baking Chocolate divided

½ cup whipping cream

Procedure

Preheat: oven to 350* if useing a silver springform pan(Or preheat oven to 325*F if useing a nonestick springform pan) Combine crumbs and butter Press firmly in to bottom of 9-in pan.

Beat: cream Cheese and sugar in a large mixing bowl with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing until blended after each addition. Stir in the sour cream (plain yogurt) and 8 chunks of chopped chocolate pour over crust.

Bake: 45 to 50 minutes or until center is almost set , Run a knife(or spatula ) around the side of pan to loosen cake. Cool completely.

Bring: cream (using double boiler) to simmer on low heat. Add 4 squares chopped Chocolate chunks stir until completely melted. Cool slightly. Pour over Cheesecake. Refrigerate at lest 3 hours or over night . Remove from pan

Makes 16 servings

Prep time: 10 minutes

Baking time: 50 minutes

Brownie Bottom Cheese Cake

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Ingredients

5 eggs, divided

4 squares bakers chocolate

2 1/4 sugar divided

1/4 cup milk

2 teaspoon vanilla divided

1 cup flower

½ teaspoon salt

3 packages (8oz each) Philadelphia cream cheese softened

½ cup sour cream

Procedure

Melt butter and chocolate in heavy sauce pan over low heat, stirring constantly: Cool. Blend in 1 ½ cups sugar .

ADD 2 of the eggs, 1 at a time mixing on low speed after each addition until blended. Blend in mild and 1 teaspoon Vanilla, mix flour and salt, Add to chocolate mixture, mixing just enough until blended. Spread evenly onto bottom of greased an floured 9inch spring form pan, Bake at 325*F for 25 minutes.

MIX cream cheese, and remaining 1/4 cup sugar and 1 teaspoon vanilla, with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time mixing on low speed after each addition, just until blended. Blend in sour cream pour over brownie bottom.(filling will almost come to top of pan)

BAKE at 350*F for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or over night. Let stand at room temperature 30 minutes before serving. Drizzle with assorted ice cream toppings, if desired.

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HELPFUL HINTS:

To quickly soften and 8-ounce package of cream cheese, unwrap it and place on a microwave able plate. Microwave at Medium (50% power) for 30 to 40 seconds. Let stand for 1 minute before useing.

Use a boxed brownie mix instead doing 1& 2

Serving Information

Serves: 12

this is a good one

Chicken Stew

Diabetic Recipe

Ingredients:

1 pound of boneless skinless chicken breasts, cubed

One, (14-1/2 ounce) can diced tomatoes, undrained

Two potatoes, peeled and cut into 1/2-inch cubes

Five medium carrots, chopped

Three celery ribs, chopped

One large onion, chopped

One medium green bell pepper, chopped

Two, 4-ounce cans mushroom pieces, drained

Two low-sodium chicken bouillon cubes

One packet artificial sweetener

1 teaspoon chili powder

1/4 teaspoon pepper

1 tablespoon cornstarch

2 cups cold water

Directions:

In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for eight to ten hours or until vegetables are tender.

Recipe makes ten servings.

Nutrition Information per Serving:

Calories 123

Fat 1g

Saturated Fat 2g

Cholesterol 25mg

Carbohydrates 16g

Protein 11g

Sodium 209mg

Fiber 3g

Diabetic Exchange: 2 vegetables, 1 very lean meat, 1/2 starch

SALMON JOLLY :blink:

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)

Directions:

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.

Hot Chocolate :blink:

Ingredients

1 cup nonfat dry milk powder

5 Tablespoons sugar twin

3 tablespoons baking cocoa

1/4 tea spoon ground cinnamon

dash salt

3 cups boiling water

Directions:

In a saucepan, combine the milk powder, sugar,

cocoa, cinnamon and salt.

Yields: 5 servings

DAVID EYRES PANCAKES

Ingredients

2 cup flour

1 cup milk

4 tablespoons Butter

2 teaspoons confections sugar

2 eggs lightly beaten

1/8 tsp, freshly grated nutmeg, I use regular Nutmeg

2 Tablespoon lemon juice

Directions:

Preheat oven to 425*, In mixing bowl combine flour, milk, eggs and nutmeg. Beat lightly leave batter a little lumpy. Melt the butter in a 12 inch skillet with heat prof handle, When the butter is melted and not brown, pour in batter. Bake 15 to 20 minutes or until Golden brown.

Sprinkle with confections sugar and return briefly to Oven. Sprinkle with lemon juice, and serve

with favorite toppings.

POTATO CHOWDER :blink:

Ingredients

2cups chopped potato

1 large onion chopped

1/4 lb bacon chopped

2 cups water

2cups Milk

Directions:

Saute bacon and onion in pan until tender.

Add 2 cups chopped potato’s, and waterand salt if needed .

Cover and bring to boil reduce heaat and simmer 20 minutes or until potato’s are tender.

Add 2 cups milk and heat soup until very hot season with pepper to taste.

Ad ins :

1 cup chopped celery or you can add mushrooms , shredded carrots, peas, and or Clams

Salmon-in-a-Snap

Ingredients

Nonstick cooking spray

4 1-inch-thick salmon fillets (about 1 pound)

1/2 teaspoon lemon-pepper seasoning or 1/4 teaspoon freshly ground black pepper

1 to 2 teaspoons reduced-sodium soy sauce

1 medium orange, halved and very thinly sliced

2 cups small broccoli florets

1 cup reduced-sodium chicken broth

3/4 cup water

1 teaspoon bottled minced roasted garlic or minced garlic

1 cup couscous

Directions:

1. Lightly coat a shallow baking pan with cooking spray; set aside.

2. Season salmon fillets with lemon-pepper seasoning. Arrange fillets in prepared pan. Drizzle with the soy sauce. Top with orange slices. Bake, covered, in a 450 degree F oven for 8 to 12 minutes or until fish just flakes easily when tested with a fork.

3. Meanwhile, in a 2-quart saucepan bring broccoli, chicken broth, water, and garlic just to boiling. Cook, covered, about 3 minutes or until broccoli is barely crisp-tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Serve fish over hot cooked couscous and broccoli. Makes 4 servings.

Nutritional facts per serving

calories: 316 , total fat: 5g , saturated fat: 1g , cholesterol: 20mg , sodium: 290mg , carbohydrate: 43g , fiber: 10g , protein: 25g , vitamin C: 85% , calcium: 5% , iron: 12%

Now this one is a real easy and fun one to do it's good as a snak or as a breakfast

<_<

Zucchini Omelet

Ingredients

3 cups grated Zucchini

1/2 cup Parmesan cheese

3/4 cup Bisquick

4 Eggs

1/2 cup chopped Onion

1/3 cup parsley

Dash Oregano

5 Tablespoons oil

salt&pepper to taste

Directions:

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.

This is one I just made Last night It's great <_< I know you will just love this! Idid.

Stroganoff-Style Chicken

Prep Time: 10 min. Cooking Time: 10 min

Ingredients

6 cups water

5 ounces noodles (about 3 cups)

Nonstick spray coating

1/2 cup chopped onion

1 tablespoon cooking oil

12 ounces boned skinless chicken breast halves, cubed

1 8-ounce carton plain low-fat yogurt

2 tablespoons all-purpose flour

1 teaspoon paprika

1/4 teaspoon salt

2 4-ounce cans sliced mushrooms

Directions:

Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside.

Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender.

Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.

In a small bowl stir together yogurt, flour, paprika, and salt.

Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles. Makes 5 servings.

Nutritional facts per serving

calories: 321 , total fat: 10g , cholesterol: 90mg , sodium: 369mg , carbohydrate: 29g , protein: 27g

Chocolate-Peanut Butter S'mores Fondue

Prep: 5 min Cook: 5 min Servings: 3 Presented by:

Ingredients

• 1/2 cup milk

• 1 2/3 (11-oz pkg)cups NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Mors

els

• 1 (7 oz.) jar marshmallow creme

• 1 cup graham cracker crumbs

• 8 Granny Smith apples

Directions

HEAT milk in medium, heavy-duty saucepan over medium-high heat just until hot (d

o not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshm

allow creme until smooth. Remove from heat.

POUR chocolate mixture into fondue pot or serving bowl. Place graham cracker cru

mbs in separate serving bowl. To serve, dip apple slices into warm chocolate mix

ture, then dip into graham cracker crumbs.

NOTE: 1 pkg. (11.5 to 12 oz.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels or Semi-S

weet Chocolate Morsels may be used in place of Peanut Butter & Milk Chocolate Mo

rsels.

Recipe and photo courtesy of Nestle Toll House® and www.Meals.com

http://houseandhome.msn.com

Chocolate Low Carb Cheesecake

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

Makes 10 individual cheesecakes

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.

Triple Chocolate Fudge

Note from Cheri:

Heidi Ott, owner of the Crafter's Community web site, shared this decadent fudge recipe with us. You can follow this link to visit Crafter's Community to find hundreds of craft ideas, tutorials, and resources.

3 1/3 C sugar

1 C butter

1 C packed dark brown sugar

1 can (12 oz) evaporated milk

32 large marshmallows, halved

2 cups (12 oz) semisweet chocolate chips

2 milk chocolate candy bars (7 oz each), broken

2 squares (1 oz each) semisweet baking chocolate, chopped

1 tsp. vanilla extract

2 C chopped pecans

Makes about 5 1/2 pounds

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan. Chill until firm. Cut into squares.

©2003 FabulousFoods.com

Quick & Easy 2-Minute

Microwave Fudge

Note from Cheri:

This ingeniously easy recipe was given to us by Kellie Head and Loretta Casteen of LazyGourmets.com.

This fudge will take a teeny bit longer than two minutes before it's ready to eat, but prep time is a snap!

Click here for more Lazy Gourmet Microwave Candy Recipes!

1/2 cup butter

3 1/2 cups powdered sugar

1/2 cup cocoa

1/4 cup milk

1 tsp. vanilla

1/2 cup chopped nuts

Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 dish. Refrigerate 15-20 minutes until set.

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Quick Cook Microwave Cooking Covers

Specifically designed to make microwave cooking safer and more efficient, these durable cooking covers speed up cooking time, eliminate spattering and automatically vent steam. Most importantly, the Quick Cook Microwave Cooking Covers are non-toxic, unlike a lot of plastic and foam that many people regularly use in their microwave ovens. Dishwasher safe and reusable, each set comes with two (2) cooking covers (10" x 10" and 8" x 8").

©2003 FabulousFoods.com

Passover Brownies

Note from Cheri:

These delicious brownies are perfect for Passover since they use no flour. Follow this link for more Passover recipes and information.

3/4 C unsalted butter, softened

3/4 C sugar

5 eggs, separated

6 oz. bittersweet chocolate

6 oz. almonds, finely ground

pinch of salt

Makes 24 Brownies

Pre-heat oven to 350°F.

Cream butter and sugar together. Mix in egg yolks. Set aside.

Melt chocolate in double boiler. Cool, then mix into butter mixture. Mix in finely ground almonds.

Beat egg whites until stiff but not dry, then fold into batter. Pour mixture into 9" square greased baking pan. Bake for 45 min. Cool and cut into squares.

©2003 FabulousFoods.com

Foolproof Dark Chocolate Fudge

3 C semisweet chocolate chips

1 can (14 oz.) sweetened condensed milk

dash salt

1 C chopped walnuts

1 1/2 tsp. vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

©2003 FabulousFoods.com

Breakfast Tortilla Wrap

Total time to prepare: 10 min Servings: 1

Ingredients

• 1 strip turkey bacon, chopped

• 2 tablespoons chopped green sweet pepper

• 1/8 teaspoon salt (optional)

• 1/8 teaspoon ground cumin

• 1/8 teaspoon crushed red pepper (optional)

• 2 large egg whites, slightly beaten, or 1/4 cup refrigerated egg product

• 2 tablespoons chopped tomato

• 3 - 4 dashes bottled hot pepper sauce (optional)

• 1 8-inch fat-free flour tortilla, warmed

Directions

In a medium nonstick skillet cook bacon until crisp. Add green pepper, cumin, and salt and crushed red pepper, if desired. Cook for 3 minutes. Add egg whites or egg product; cook for 2 minutes. Stir in tomato and hot pepper sauce, if desired. Spoon onto tortilla and roll up. Makes 1 serving.

Nutritional Information

1 serving:Calories 185;Fat 3g(Saturated 1g);Cholesterol 10mg;Sodium 643mg;Carbohydrate 27g(Dietary Fiber 2g);(Protein 11g)

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

http://houseandhome.msn.com

here are some cool drink Ida's I got off of MSN

The Perfect Lemonade

There are lots of methods to make lemonade in an instant, but nothing refreshes quite like the taste of fresh-squeezed, in all its tart yet sweet lemony gloryIngredients

Makes about 2 quarts (8 servings)

1 cup water

1-1/2 cups sugar

15 to 18 medium lemons (3 cups juice)

5 cups cold water

1 lemon, washed and thinly sliced

14 small fresh mint sprigs

Preparation

For the sugar syrup, bring water and sugar to a boil in a saucepan, stirring occasionally, until sugar dissolves. Pour into a bowl. Cool.

Microwave 5 or 6 lemons at a time on High 1 to 1-1/2 minutes, just until warm to the touch. Cut lemons in half and squeeze juice. Discard seeds and transfer juice and pulp to a large pitcher. Repeat with remaining lemons. Stir in cooled syrup and water.

Measure 1-1/2 cups lemonade mixture in a 2-cup glass measure. (Stir sliced lemon into remaining lemonade mixture; cover and set aside.) Arrange one sprig of mint per cube in an ice-cube tray; pour in the 1-1/2 cups lemonade mixture. Freeze the lemonade ice-cube tray 4 hours, until firm. Cover and refrigerate lemonade.

Pour lemonade into tall glasses over ice cubes.

Nutritional facts per serving: Calories: 170, total fat: 0g, saturated fat: 0g, cholesterol: 2mg, sodium: 2mg, carbohydrate: 47g, fiber: 0g, protein: 1g

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Citrus-Mint Drink

Prep Time: 15 min.

Ingredients

1 cup snipped fresh mint leaves

2 cups water

2/3 cup sugar

1 teaspoon shredded orange peel

2 cups orange juice

2/3 cup lemon juice

Cracked ice

Fresh mint sprigs (optional)

Directions:

1. Place mint leaves in a medium bowl. Bring water and sugar to boiling in a small saucepan, stirring until sugar dissolves. Remove from heat; pour over mint leaves. Stir in orange peel, orange juice, and lemon juice. Cover; let stand at room temperature for 1 hour. Strain. Cover and chill for 4 to 24 hours. Serve over ice. If desired, garnish with mint sprigs. Makes eight 4-ounce servings.

Nutritional facts per serving

calories: 98 , total fat: 0g , saturated fat: 0g , cholesterol: 0mg , sodium: 3mg , carbohydrate: 25g , fiber: 0g , protein: 1g , vitamin A: 4% , vitamin C: 79% , calcium: 2% , iron: 11%

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Garden Tea Punch

Ingredients

• 2 cups water

• 2/3 cup sugar

• 3 tablespoons snipped fresh mint

• 1 cup orange juice

• 1/2 cup lemon juice

• 2 cups strong brewed tea

• 1 1-liter bottle club soda, chilled

• Rose, calendula, or pansy petals (optional)

• 1 large stem lavender or borage (optional)

• Flower ice cubes or ring (optional)

Directions

1. Place water, sugar, mint, and lavender or borage, if desired, in a large stainless-steel or nonreactive pan. Bring to boiling; remove from heat and let steep for 20 minutes. Strain mixture through 100 percent-cotton cheesecloth-lined colander.

2. Add orange juice, lemon juice, and tea to flavored water; chill. Just before serving, add chilled club soda. If desired, sprinkle punch with flower petals and serve with flower ice cubes or ring. Makes about 3 quarts or 16 (6-ounce) servings.

Flower Ice Cubes: Fill ice-cube trays half full with water and place an edible blossom or petal on water in each cube. Freeze until firm, then fill the tray with water and freeze again.

Flower Ice Ring: Fill ring mold half full with water and place edible blossoms or petals on water in ring. Freeze until firm, then fill the mold with water and freeze again.

Make-Ahead Tip: Prepare punch except do not add club soda. Cover and chill up to 24 hours. Prepare Flower Ice Cubes or Flower Ice Ring and freeze. Add club soda to punch before serving.

:)

some one asked for some bread making

ok here are 2 that youmayu find good sorry it toke me so long

Old-Fashioned Bread and Sage Dressing

(makes about 12 cups)

1/4 cup (50 g) reduced-fat margarine

5 celery ribs with leaves, chopped

1 medium onion, chopped

1 teaspoon (5 ml) crushed dried thyme

1/2 to 1 teaspoon (2.5 to 5 ml) crushed dried sage

1 teaspoon (5 ml) salt (optional)

1/4 teaspoon (1.75 ml) freshly ground pepper

2 1-pound (480 g) loaves firm white bread, cut into 1/2-inch slices

1/3 cup (20 g) chopped parsley

2 1/2 to 3 cups (560 to 720 ml) 98% fat-free, no-salt-added canned chicken broth

Preheat oven to 325°F (160°C), Gas Mark 3.

Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (if using), and pepper. Set aside.

Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side. Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point stuffing can be made 1 day ahead, placed in a self-sealing plastic bag, and refrigerated).

In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Pour on hot broth and stir until bread is evenly moistened, starting with 2 1/2 cups broth and adding additional broth to reach desired consistency.

Transfer dressing mixture to a shallow baking casserole. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned and heat through, another 15 to 20 minutes.

Per 1/2-cup (120 ml) serving: 116 calories (20% calories from fat), 4 g protein, 3 g total fat (0.6 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 237 mg sodium

Diabetic exchanges: 1 1/2 carbohydrate (bread/starch)

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Whole Wheat Soda Bread

(makes 1 loaf, 22 half-slices)

1 1/2 cups (210 g) unbleached all-purpose flour

2 cups (300 g) whole wheat flour

1/4 cup (38 g) wheat germ

1 1/2 teaspoons (7.5 ml) salt

1 teaspoon (5 ml) baking soda

2 tablespoons (25 g) unsalted butter, softened

1 large egg or 1/4 cup egg substitute

1 1/2 cups (360 ml) 1% buttermilk

Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.

Set aside 2 tablespoon (18 g) all-purpose flour. In a large bowl, combine the remaining all-purpose flour, whole wheat flour, wheat germ, salt, and soda. Using your fingers, work the unsalted butter into the flour mixture, rubbing the butter/flour mixture between your thumb and fingers. Make a well in the center.

In a medium bowl, whisk together the egg and buttermilk. Pour into the well in the flour mixture; stir until dry ingredients are evenly moistened. Do not overmix.

Turn dough out onto a lightly floured work surface. Sprinkle with the reserved 2 tablespoons (18 g) flour. Gently knead 3 or 4 times. Shape into a 8-inch (20 cm) circle. Place on the prepared baking sheet.

Using a sharp knife or razor blade, cut an X on the top of the loaf all the way to the sides. Bake for 15 minutes. Reduce oven heat to 400°F (200°C). Bake for another 15 to 20 minutes, until loaf is well browned and sounds hollow when tapped on the bottom. Transfer to a rack to cool for 10 minutes before slicing.

Per 1 half-slice: 87 calories (13% calories from fat), 4 g protein, 1 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 12 mg cholesterol, 237 mg sodium

Exchanges: 1 carbohydrate (1 bread/starch

Hope this help ya