I’m going to have to make this soup. It sounds as good as effective weight loss pills. You make it in a Dutch oven or stockpot and use a box of Hamburger Helper.
2 tbsps EVOO (Extra Virgin Olive Oil)
2 medium carrots – sliced (about a cup)
2 medium stalks of celery – sliced (about a cup)
1 small onion – chopped (about 1/3 cup)
2 cloves of garlic – finely chopped
1 medium zucchini or yellow summer squash, cut into 1/4 inch pieces
1/4 cup chopped fresh basil leaves or 1 tsp dried basil leaves or Italian seasoning
1 box of beef pasta Hamburger Helper
1 can (15 oz) dark red kidney beans – drained & rinsed
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano – undrained
5 cups hot water
1. In a 5 quart Dutch oven or stockpot, heat oil over medium heat. Add the carrots, celery, onion and garlic and cook for about 5 minutes – stirring frequently until the veggies are almost tender.
2. Stir in the zucchini, basil, uncooked pasta and sauce mix from the Hamburger Helper box, beans, tomatoes and hot water. Heat to boiling. Reduce the heat.. cover and simmer for about 10 minutes or until the pasta and veggies are tender.
Prep time: 30 minutes Total time: 40 minutes Makes 7 1 1/2 cup servings.
Andi made something like this when she was in school and from what I remember they were delicious. I’ll have to make them and try them. They would make a nice snack when playing on the wii.
3 cups bisquick
1 lb bulk pork sausage
4 cups grated cheddar cheese (16 oz)
1/2 cup grated Parmesan cheese
1/2 cup milk
**Andi’s recipe didn’t have these. The picture I’m looking at shows them without them too**
1/2 tsp dried rosemary leaves (crushed)
1 1/2 tsps chopped fresh parsley or 1/2 tsp parsley flakes
Barbecue sauce or chili sauce .. if desired
1. Heat the oven to 350 degrees F. Lightly grease bottom and sided of a jelly roll pan (15 1/2 x 10 1/2 x 2 x 1 inch).
2. Stir all of the ingredients together using your hands or a spoon. Shape the mixture into 1 inch balls and place in the pan.
3. Bake for 20 to 25 minutes or until brown. Immediately remove from the pan. Serve warm with sauce for dipping.
This is good for these cold winter days. It’s 150 calories per serving so you won’t need to invest in herbal diet pills!
1 pound beef boneless round steak
1 pound small red potatoes, cut into 1/4-inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 teaspoon pepper
4 cans (14.5 ounces each) beef broth
1 jar (6 ounces) sliced mushrooms, undrained
1/2 cup water
1/2 cup all-purpose flour
1. Cut the beef into 1 1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
2. Cover and cook on Low heat setting 8 to 9 hours.
3. Mix the water and flour in small bowl; gradually stir into the soup until blended. Turn to High heat setting. Cover and cook about 30 minutes or until slightly thickened.
1 Serving: Calories 150 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 1200mg; Total Carbohydrate 18g (Dietary Fiber 3g, Sugars 2g); Protein 15g
This isn’t one of those natural acne treatments but it’s a really good tasting cookie!
Cookies
1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar
1. Preheat oven to 350°F. In large bowl, stir the cookie mix, oil, water, egg and pecans until a soft dough forms.
2. Drop dough by rounded tablespoonfuls 2 inches apart on an ungreased cookie sheet.
3. Bake for 7 minutes. Remove from oven and immediately press marshmallow half lightly, cut side down, on top of cookie. Bake for 1 to 2 minutes longer or just until marshmallows begin to soften. Cool for 2 minutes then remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat and add whipping cream, butter and vanilla; blend well. Stir in the powdered sugar until smooth.
5. Spread the frosting over each cookie, after it’s cooled, be sure to cover the marshmallow. Let stand until the frosting is set.
This isn’t a post with a diet pill review. In fact it’s a post for something that could bust your diet. How about some nice yummy muffins?
2 cups Bisquick
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 egg
1/2 cup raisins
1. Heat oven to 400°F. Grease the bottoms only of 12 regular-size muffin cups, or use a paper baking cup in each muffin cup.
2. Stir all ingredients except for the raisins just until moistened then stir in the raisins. Fill muffin cups about 3/4 full.
3. Bake for 15 to 20 minutes or until golden brown. Immediately remove from pan.
High Altitude (3500-6500 ft) Heat oven to 425°F. Grease 14 medium muffin cups. Stir 2 Tbsp all-purpose flour into dry Bisquick. Increase milk to 1/3 cup. Bake 15 to 18 minutes.
After going outside and cleaning your Ferrari parts why not go into the kitchen and make some goodies? These sound delicious!
Cookie Base
1 pouch (1 lb 1.5 oz) oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine
Filling
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs
Toppings
1/3 cup chocolate topping
1/3 cup caramel topping
1. Heat oven to 350°F. In large bowl, stir the cookie mix, crushed cookies and pecans together. Cut in the butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press the remaining mixture into the bottom of an un-greased 13×9-inch pan. Bake 10 minutes. Cool 10 minutes.
2. In a large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with the chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes.
How do you keep your recipes? Do you see one online you like and save it to your hard drive? Do you print it out and put it in a book? Or do you save it to a flash drive? Right now I just have mine bookmarked and I’ll probably print them out and put them in a binder in a plastic sleeve for each one. That will keep them clean and neat and they won’t rip or tear. They certainly won’t get lost.
Why don’t you leave a comment letting me know your recipe saving ideas? I’d love to hear them!
Ok everyone… get out your fat burners because these cookies are 400 calories for just 1 cookie! But they’re cute and perfect for Halloween.
1 pouch sugar cookie mix
2 tablespoons unsweetened baking cocoa
1/3 cup softened butter or margarine
1 egg
1 container (1 lb) vanilla frosting
12 small jelly beans, cut in half
black decorating gel
1. Pre-heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add the butter and egg; stir until it forms a soft dough
2. On a floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man shaped cookie cutter. On un-greased cookie sheet, place 1 inch apart. Gather dough scraps; re-roll until all dough is used.
3. Bake for 7 to 9 minutes or until cookies are puffy and the tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4. Spoon frosting into re-sealable plastic bag; partly seal the bag and cut 1/4-inch hole in a bottom corner. Or you can use a decorating bag with a flat tip with 1/4-inch-wide opening (#44). Pipe frosting on cookies for bandages. Place jelly beans for eyes and use black gel to make pupils in eyes. Store cookies in airtight container.
Image from Betty Crocker
