Saturday, May 15, 2010

Day 15--Peanut Butter Doggy Cookies

I'd never forget my canine friends! Here's a recipe for yummy dog biscuits. Of course there's nothing in these cookies that would be bad for people--if you're so inclined.

Peanut Butter Doggy Cookies

2 1/2 cups whole wheat flour
1/2 cup non-fat powdered milk
1 1/2 teaspoons sugar
1 teaspoon salt
1 egg
8 oz. peanut butter
1 Tablespoon garlic powder
1/2 cup cold water

Mix  the ingredients except water until blended. Then add water and knead the dough for 3 to 5 minutes until if forms a ball.

Roll 1/2 inch thick and cut into shapes with cookie cutters. Of course bone shapes are perfect. 

Bake on a lightly greased cookie sheet at 350 degrees for 30 minutes.

Day 14--Lemon Dessert

When life gives you lemons....

Make this easy  lemony dessert!

Lemon Dessert

1 White cake mix
1 can lemon pie filling
1 can lemon frosting
1 8 oz container cool whip 

Prepare the cake mix according to package directions. Pour batter into a 9 x 13 pan. Gently spread the pie filling over the top of batter. Using the temperature listed on the cake mix box, bake for 25-30 minutes.  Cool.

Combine the lemon frosting and cool whip. Spread over the cooled cake.

Keep leftovers of this cake loosely covered in the refrigerator. 

Thursday, May 13, 2010

Day 13--Shrimp Pomodoro Pasta

I found this recipe on Kraft Foods and thought it was worth a try.

It was.

My only comment is that if you use frozen shrimp, make sure they're thawed and drained completely before adding them to the sauce--otherwise the sauce will be too thin. I also used shallots for a milder onion flavor.

Shrimp Pomodoro Pasta

1/2 cup Kraft Balsamic Vinaigrette Dressing
1 onion, finely chopped
2 cloves garlic- minced
1 can (28 oz) diced tomatoes with juice
2 cups uncooked penne pasta
1 pound cooked medium shrimp
1/4 cup grated parmesan cheese

Heat a large skillet on medium-high heat. Add dressing, onions and garlic. Cook 2 minutes. Stir in tomatoes and cook for 12 minutes, stirring occasionally.

Cook pasta as directed on package.

Add shrimp to sauce and cook another 2 minutes or until shrimp is heated through. Remove from heat.

Toss drained pasta with sauce. Sprinkle with cheese.

Makes 4 servings.

Wednesday, May 12, 2010

Day 12- Cheesy Corn Casserole

This recipe comes from one of my past co-workers. Thanks Andrea!  It's great for family gatherings. I tend to just dump everything into the crock pot. The casserole turns out moister that way. I'll bet that those of you who like crunchy crusts on their casseroles would like this topped with buttered bread crumbs or crushed potato chips.

Cheesy Corn Casserole

8 oz cream cheese
3 Tablespoons butter
1/2 cup milk
1 teaspoon salt
1 teaspoon sugar
16 oz package frozen corn

Preheat oven to 350

Mix ingredients except corn in a small saucepan and heat until melted and well blended. Add corn. Pour into an 8x8 dish.

Bake for 30-40 minutes uncovered.

Tuesday, May 11, 2010

Day 11--Mexican Casserole

This is a family favorite, throw together casserole. I'll tell you how I make it, then you can make adjustments in heat level and ingredients for your family. Garnish with sour cream, green onions and diced tomatoes. Or any taco-ish topping you like! Great with tossed salad or a fresh fruit salad.

Mexican Casserole

5 flour tortilla
1 can refried beans
1 package of spanish rice mix-prepared
1 pound hamburger prepared with taco seasoning
1 small jar picante sauce
8 oz. shredded cheese (Any combination of cheeses is great. I usually use a cheddar/jack blend)

Prepare the spanish rice and taco meat.
Preheat oven to 350.
In a sprayed round casserole dish, layer the ingredients as follows:
~3 Tablespoons picante sauce (to cover bottom of dish)
~1 flour tortilla (If it doesn't fit exactly, just tear it into pieces that will)
~the refried beans with a splash of picante and a 1/4 cup cheese
~1 flour tortilla
~the taco meat
~1 flour tortilla
~1/2 cup cheese
~1 flour tortilla
~the spanish rice
~top with a tortilla and cover with picante sauce

This is what the casserole looks like ready to go into the oven.

Bake for 35-40 minutes until heated through. Remove from oven and top with the rest of the cheese. Return to oven until the cheese melts.

Let stand a few minutes before serving. Serves 6-8.

 Done and ready for eating. Yummy!

Monday, May 10, 2010

Day 10--Awesome Apple Salad

This fresh and fabulous salad is easy to make, beautiful to look at and yummy. The Awesome Apple Salad is a hit for school lunches, too.

Awesome Apple Salad

4 apples cored and diced
1/3 cup orange juice
1 1/2 cup grapes-cut in half
2 large cans mandarin oranges-drained

Mix everything together gently. Chill and serve.

Sunday, May 9, 2010

Day 9--Low Sugar Fruit Pie

Happy Mother's Day to all Moms!
My mom was diabetic and loved this pie as a 'sweet' treat. Make it with fresh or well drained canned fruits and dollop with sugar free topping to make it extra special. Strawberries and peaches are especally tasty. And don't forget a bit of garnish--a sprig of mint will do the trick.

Fruit Pie

1 package sugar free cook and serve vanilla pudding
1 package sugar free gelatin to match or compliment your fruit
1 reduced fat graham cracker crust
enough fruit of your choice to fill the crust

Mix pudding with 1/2 cup water until smooth. Stir in an additional 1/2 cup water and cook until thickened. Add the gelatin and mix well. Set aside and fill the crust. Pour the glaze evenly over the fruit. Chill until set.