Saturday, October 24, 2009

Broccoli Wild Rice Soup

Broccoli Wild Rice Soup Recipe

1 package (6 ounces) chicken and wild rice mix
5 cups water
3 cups frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional
In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings (about 2 quarts).

Nutritional Analysis: One1-cup serving (prepared with reduced-fat, reduced-sodium soup and light cream cheese and without almonds) equals 178 calories, 6 g fat (0 saturated fat), 19 mg cholesterol, 582 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
Broccoli Wild Rice Soup published in Quick Cooking

Homemade Chocolate Pudding

2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

Saturday afternoon

It is fall so soup season is here. I am making 2 new ones today so will let you know how those taste . A Wild Rice Broccoli Soup and a Low Fat Chicken Soup with dumplings that have cottage cheese in them.....let you know who those turn out! Have a great afternoon! My house smells awesome!!!! Maybe even a pic or two of the finished product!

Friday, August 28, 2009


8 cups sliced zucchini
2/3 cup lemon juice
1 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg

Put these first 5 ingredients together in a sauce pan and cook for approximately 10 minutes or until tender. Cool

3 sticks butter, softened
4 cups flour
2 cups sugar

Mix flour with sugar. Add butter. Mix until crumbly. Press half of crumb mixture in a 13x9 cake pan. Bake at 350 for 10 minutes. Remove from oven and pour zucchini mixture over baked crust. Add 1/2 tsp cinnamon to remaining crumb mixture; sprinkle over the top of the zucchini. Bake 40 minutes. Tastes just like apple pie.

Saturday, August 8, 2009

Grape Salad

This is the easiest salad that I have ever made.......

2 lbs grapes( I use red and green)
1 8oz sour cream
1 8oz cream cheese
3/4 c. sugar

Wash the grapes and allow to drain completely. Beat together the next 3 ingredients and stir into the grapes. WaLa!! Nummy!

Tuesday, June 30, 2009

Cereal Munchies

Crispix Cereal Munchies

8 cups Crispix Cereal
1 Cup Pecans (Quartered)
3/4 Cup Butter
1/2 Cup Brown Sugar
Pour Cereal and Nuts into a 11x15 pan. Bring brown sugar and butter to a boil.(slowly) Boil for 2 minutes.
Pour over cereal and nuts. Stir til all cereal is coated. Bake at 325 for 8 minutes. Stir and bake for another 8 minutes.
Put somewhere cool, stirring occasionally.

A real favorite around our house..............enjoy!

Creamy chicken salad

Creamy Chicken Salad

2 cups cubed cooked chicken breast
1 cup cooked small ring pasta
1 cup halved seedless red grapes
1 can (11 oz) mandarin oranges, drained
3 celery ribs, chopped
½ cup sliced almonds
1 Tbsp grated onion
1 cup reduced fat mayonnaise (I use regular mayo)
1 cup whipped topping (I used cool whip)
¼ tsp salt

In a bowl, combine the chicken, pasta, grapes, oranges, celery, almonds, and onion. In another bowl, combine the mayonnaise, whipped topping and salt. Add to the chicken mixture. Stir to coat. May be served on a bed of lettuce. Yield 6 servings. I always double this one when I make it in hopes of having a bit to take to work with me the next day. Enjoy!

I love to take this to potlucks and parties. People always ask for the IS that good!!

Saturday, May 30, 2009

Alices Rhubarb Torte

2 c. flour2 sticks butter
2 T. powdered sugar
4 c. rhubarb1 c. sugar
1 sm. pkg. vanilla instant pudding
1 cool whip1 3/4 c. milk

Mix flour, butter and powdered sugar. Pat into 9 x 13 pan.

Mix rhubarb with sugar. Spread over crust and bake for 45-50 min. at 375. Cool.

Mix pudding with milk and spread over rhubarb. Top with cool whip. Keep in fridge.

Sounds awesome. I will have to try and make this one when Terry gets home.

Friday, May 29, 2009


Stir together and bring to a boil:
1 cup Light Corn syrup
1 cup sugar

Then stir in 1 cup peanut butter.

Add to 6 cups Rice Krispies.

Pat into 9x13" pan.

Melt together :

1 cup Milk Chocolate Chip Morsels and 1 cup Butterscotch chips.

Pour over top of Rice Krispie Bars.................ENJOY!! NUM!

Didn't get a picture as they were made at midnight(after dart league) and they went to a meeting Terry was supposed to be at . (On Thursday night.) When was I supposed to make them? He is still in South Carolina so didn't even get to try them. I have to take a dessert to church on Sunday and these might be it! Stay tuned!

Sunday, May 17, 2009

Good Old Rhubarb Dessert.. Terry's favorite

I don't have a picture of this one but it is awesome.

Rhubarb Torte

1st Layer

1/2# butter
2 cups flour
2 Tbsp. sugar

Mix as for a pie crust and put in a 9x13 pan.

2nd Layer

5 cups rhubarb
6 egg yolks, beaten
1/4 tsp salt
2 cups sugar
1 cup cream

Bake 1 hour at 350 Degress

3rd layer

6 egg whites, beaten until stiff
12 Tbsp. sugar
2 tsp vanilla

Bake for another 10 minutes or until meringue is lightly browned.

Creamy Rhubarb Dessert

Creamy Rhubarb Dessert
1/2 cup butter
1-1/2 cups all-purpose flour
1/2 cup chopped pecans

Rhubarb Layer:
4 cups sliced fresh or frozen rhubarb
1/2 cups sugar
2 Tbsp. all purpose flour

Cheesecake layer:
2 pkgs (8ounces each) cream cheese softened
1/2 cup sugar
1 tsp vanilla
3 eggs, lightly beaten

1-1/2 cups (12oz) sour cream
3 Tbsp. Sugar
1 tsp vanilla
Additional chopped pecans, optional


In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13x9 inch baking pan. Bake at 350 for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on a wire rack for 1 hour.
Refrigerate leftovers. Yield: 14-16 servings

Friday, May 15, 2009

Wednesday, May 13, 2009

Raspberry Trifle

Jess and I made this for Mothers day..... it was so good and soooo easy! Enjoy! Here is the recipe.

1 loaf (10-3/4oz) frozen pound cake
3 c. cool whip
1/2c. sugar
2 pkgs (8oz) cream cheese, softened
2 tsp. lemon juice
1-1/2 tsp vanilla extract
2 pkgs(10 oz each) frozen raspberries, thawed
2 Tbsp. baking cocoa
Fresh Rasberries, optional

Slice cake into 18-20 slices about 1/2 inch thick, set aside. In a bowl beat together cream cheese, lemon juice, vanilla and 1/2 c. sugar. Fold in 1 1/2 whip. Drain raspberries, reserving juice; set berries aside. Line the bottom of a 3 qt glass bowl with 1/3 of the cake slices. Drizzle with some of the rasberry juice. Spread with 1/4 of the cream cheese mixture. Sift 1/4 of the cocoa over the cream cheese mixture. Sprinkle with 1/3 of the berries. Repeat layers twice. Top with the remaining cream cheese mixture, the rest of the cool ship and sifted cocoa. Cover and refrigerate for 4 hours or overnight. Garnish with fresh raspberries if desired.

Monday, May 11, 2009

Green and White Salad

2 cups Cauliflower, uncooked
1(8oz) pkg. frozen peas, uncooked
1 cup broccoli, uncooked
1/2 cup celery, chopped
1/4 cup onion, chopped

Sprinkle with garlic salt. Mix

1/2 cup Miracle Whip
1 tsp sugar
dash of salt,pepper and celery salt
1/4 pkg . original Hidden Valley Ranch salad dressing mix

Pour over vegetables and mix. Make at least 4-5 hours ahead of time.

Sunday, May 10, 2009

What a weekend!!

Recipes aren't going to happen tonite..........just to tired from an exhausting weekend with family. Couldn't be a better way to spend a weekend. Maybe tomorrow night. They are worth waiting me! Good Night!

Saturday, May 9, 2009

Here we go again!

Jess started a blog for the different recipes she tries with her family so now it is my turn. I don't try near as many meals as she does but I do make alot of different desserts and salads..............I will be back tomorrow with the recipe for the Rasberry trifle and the Rhubarb Cheesecake that Jessie and I made for dinner tomorrow.......Have a great weekend. Claudette

Happy Mothers Day!!