CREAM WAFER COOKIES from Teresa Arnold

1 cup soft butter
1/3 cup whip cream
2 cups flour
Mix butter, cream and flour ---- chill.
Heat oven 375 degrees
Divide dough into thirds --- work on one of the thirds at a time ---- and put the other two in the refrigerator.
Roll one of the thirds of dough out 1/8 inch thick on floured surface --- cut into rounds ---- place rounds on wax paper and coat both sides well with sugar.
Place on ungreased cookie sheet --- prick each round four times with fork.
Bake seven to nine minutes ---- let cool.
Get the next "third" of dough from the refrigerator and do the same thing.
Get the last third from the refrigerator and do the same thing.
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SUGAR FILLING
1/4 cup soft butter
3/4 cup confection sugar
1 egg yolk
1 teaspoon vanilla
Mix together and place between two rounds ----tint with food coloring if desired

Corn Casserole from Teresa Arnold

2 cans cream corn
2 eggs
1/4 Cup corn meal
2 cups grated cheese
l tablespoon garlic salt
6 tablespoon Wesson oil
2 small cans chile green chopped (This is pretty hot, use your own judgment)
Mix all ingredients except chilies and cheese - put layer corn mixture in greased baking dish, then layer chilies and cheese. Top with remaining corn mix. Bake 350 degrees.

Angel Biscuits

1 pkg dry yeast (2 1/2 tsp = 1 pkg yeast)
1/2 cup warm water
5 cups flour
1 teaspoon baking soda
2 cups buttermilk**
3 Tablespoons sugar
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup + 2 Tablespoons shortening

Dissolve yeast in warm water, let stand 10 minutes.
Sift flour, sugar, baking powder, salt and soda in large bowl.
Cut in shortening.
Stir in buttermilk and dissolved yeast mixture until moistened. Roll out on floured surface, being careful not to over handle the dough. Cut into biscuits and bake in greased pie pan at 400 degrees for 15 minutes.

*Dough can be stored in covered plastic container for up to one week.

**I usually use powdered buttermilk, follow directions on the can. Mix the dry buttermilk in with the dry ingredients and then add the water with the yeast mixture.

Easy Pudding Dessert

(AKA: Filthy Wilma)
Crust:

1 1/4 cup flour
1 cube butter or margarine, softened

Mix with fork until fine texture, add 1 cup chopped walnuts or pecans (optional), mix together. Press mixture into bottom of 9x13" pan. Bake at 350 degrees for 15-20 minutes. Cool.

First filling:

8 oz. cream cheese, softened
1 cup powdered sugar
1/2 of large cool whip

Mix well and spread over cooled crust.

Second Filling:

1 small package chocolate instant pudding
1 small package vanilla instant pudding
2 1/2 cups milk
1 teaspoon vanilla

Mix well and spread over first layer, top with remaining cool whip and sprinkle chopped nuts or shredded chocolate. Chill and cut into squares.

* I have substituted sugar free pudding for the regular pudding and have substituted Splenda (not Splenda for baking) for the powdered sugar.

**I have also omitted the chocolate pudding, used 2 vanilla puddings and added sliced strawberries. Or one vanilla and one lemon pudding, or one vanilla and one butterscotch pudding. There are several possible variations.

Crustless Pumpkin Pie

Crustless Pumpkin Pie


1 POINT per serving

Ingredients:

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste


Instructions:

Combine all ingredients and beat until smooth.

Pour into a 9" sprayed pie pan

Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.

Serves 8
Whole Pie: 8 points (or ONE pt. for 1/8 pie)

TIP!
Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber!

Clam Chowder

New England Clam Chowder

2 teaspoons olive oil
1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
Chopped fresh parsley (optional)

Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.
Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.

Yield: 4 servings (serving size: 1 1/4 cups)

Whoopie Pies

Whoopie Pies

½ c. Crisco shortening
2 Eggs
4 Tbsp. Cocoa
1 tsp. Baking Soda
1 tsp. Vanilla
1 c. Sugar

Combine ingredients and mix well.

Add:
2 c. Flour
1 tsp. Salt
1 tsp. Baking Powder
½ c. Milk

Blend well with the above ingredients and mix well.

Drop by large spoonfuls on cookie sheet, being sure to leave plenty of room to spread. Bake at 350 degrees for 8-12 min. Remove from cookie sheet and cool.

Filling:
¾ c. Crisco Shortening
2 c. powdered sugar
1 tsp. Vanilla
Dash Salt
2 Egg Whites (Beaten stiff)

Beat the egg whites and put aside. Mix the first four ingredients until well blended, then add the egg whites and blend until smooth.

Then layer the filling between two cookies.

Store on Waxed Paper. These refrigerate and freeze well.

Bran Muffins

Bran Muffins
Servings 12 Points 1

2 cups All Bran or Fiber One cereal
1 cup skim milk
3/4 cup canned pure pumpkin
2 teaspoons pumpkin pie spice
1 egg or egg beaters
1/2 cup brown sugar
1 1/4 cup flour
1 Tablespoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees (pull out one wire rack first for cooling later). Mix cereal & milk; let rest 5 minutes. Add pumpkin, egg, spice & brown sugar. Stir. Add flour, salt and baking powder. Mix together. Spray muffin tin with cooking spray. Bake for 20 minutes or until toothpick comes out clean. Optional: Dice an apple or two and add to the mix.

New Blog

Here's my first recipe. I roasted and blended some zucchini and onion with the tomatoes and then added a can of non-fat evaporated milk and some parmesean cheese as well. It added a little more to the soup, plus I was trying to use some extra vegetables I had on hand.
Enjoy!

Hot or Cold Roasted Tomato Soup

Hot or Cold Roasted Tomato Soup

• 2 pounds Roma (plum) tomatoes, quartered
• 3 tablespoons olive oil
• 4 cloves garlic
• 1 quart chicken stock
• 1/4 cup chopped fresh basil
• 1/2 tablespoon balsamic vinegar
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

Please Share Your Recipes

Hello Family & Friends!!

I have had requests to share some of my recipes and I know many people have recipes I would love to try. I would like to invite you to share your recipes with us. If you are interested in posting/sharing your recipes, please send your recipes to me at japetersen63@gmail.com and I'll post them to the blog.

I look forward to trying your recipes.
Happy Cooking!!
Jean