Angel Food Cake

INGREDIENTS

12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar


DIRECTIONS

Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.


FOOTNOTE
Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Cali Chicken BBQ Pizza

The Crust ( This recipe makes a very thin crust )

1/3 cup plus 1 tablespoon warm water
¾ teaspoon yeast
1 teaspoon sugar
1 cup bread flour
½ teaspoon salt
½ tablespoon olive oil

*If your short on time, use a store bought crust!*


The Topping

1/2 package of Seitan or Vegetarian Chicken
½ cup of BBQ sauce
1½ teaspoons olive oil
1 cup shredded mozzarella (we use more than a cup!)
½ cup grated Gouda cheese (smoked, if you can or just substitute more mozzarella)
½ cup sliced red onion
2 cloves of garlic, minced
2-3 teaspoons finely chopped fresh cilantro (opt.)

Crust

In a small bowl dissolve the yeast and sugar in warm water. Let sit for 5 minutes until the surface of the mixture turns foamy. Sift together the flour and salt in a medium bowl. Make a depression in the flour and pour in the olive oil and yeas mixture. Mix together with a fork gradually drawing in the flour until completely combined. Use hands to form dough into a ball. Knead the dough on a floured surface for 10 minutes, or until smooth. Coat dough with oil and place back into bowl, cover with plastic wrap and keeping a warm place for 2 hours for it to rise. Tip: We normally triple the crust then cut it in half, freeze one, and use the rest for the pizza because we like a thicker crust.

Pizza
Cut the seitan into bite-sized pieces and marinate in 1/4 cup of BBQ sauce in refrigerator for at least 2 hours. Preheat the oven to 500°F.
When the seitan has marinated, heat small frying pan with about 1 ½ teaspoons olive oil. Sauté seitan for about 3-4 minute or until done. Roll out pizza crust and place in pizza pan. Spread remaining ¼ cup BBQ sauce even over the crust. Sprinkle ½ cup of the mozzarella and all of the Gouda cheese over the sauce. Add the seitan, red onion and garlic.
Sprinkle the remaining ½ cup mozzarella around the center of the pizza. Add cilantro. Bake for 10-12 minutes our until crust is light brown

Pita Pizza

INGREDIENTS:

* Whole wheat pitas
* Mozzarella cheese (or cheese of your choice)
* Pizza sauce of your choice
* Toppings of your choice
* Canola oil
* Garlic salt
* Oregano
* Basil

DIRECTIONS:

Pre-heat oven to 425 degrees. Drizzle some oil on your baking pan and sprinkle garlic powder on top. Lay down as many pitas as you need. Spoon a good amount of pizza sauce on the pita. Add your toppings and cheese. Sprinkle on oregano and basil. Bake for approximately 10 minutes. Voila! Enjoy. : )

TIPS: Check your local dollar store for pitas to cut down on cost. And don't forget that you can make white pizza's too, yum!

Vegetable Fried Rice and Cream Cheese Wontons

Ingredients:

* green onions
* 3 large eggs
* 1 teaspoon salt
* Pepper to taste
* 4 tablespoons oil for stir-frying, or as needed
* 4 cups cold cooked brown rice
* 1 - 2 tablespoons light soy sauce or oyster sauce, as desired
* Add vegetables of your choice (I use carrots and peas)


Directions:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the vegetables and soy sauce or oyster sauce as desired.

Ingredients:

Wonton wrappers
Reduced Fat Cream cheese
Canola Oil


Directions:

Stuff small amount of cream cheese on wonton. Fold in half and seal edges with water. Heat oil in pan over medium heat. Add wontons and cook until golden brown. (Usually about 3-5 minutes)

Easy as pie! This is so much cheaper to do yourself. Not to mention it's yummo : ) Don't forget to dip them in sweet and sour sauce.

Mushroom Tortellini

INGREDIENTS:

* 1 pound cheese tortellini
* 2 large portabella mushrooms
* 1/4 cup white wine
* 1 tablespoon chopped fresh parsley
* 2 cloves garlic, minced
* 8 ounces Alfredo-style pasta sauce
* salt and pepper to taste
* 1/3 cup grated Parmesan cheese


DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Italian Cabbage Casserole

INGREDIENTS:

1 medium head of cabbage, coarsely chopped.
1 package of Morning Star crumbles or Sausage crumbles
2 cloves of minced garlic
1 large green pepper, chopped
1 medium onion, chopped
1 14oz. can diced tomatoes, undrained
1 8oz. can of tomato sauce
3 tablespoons of tomato paste
1 1/2 teaspoons of oregano
1/2 teaspoon of garlic powder
1/2 teaspoon of pepper
1/8 teaspoon of salt
1/2 cup of shredded reduced fat mozzarella cheese



DIRECTIONS:

1. Steam cabbage for 6-8 minutes or until tender.

2. In large skillet over medium heat, cook the crumbles, green peppers, garlic and onion until brown. Stir in the diced tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil and cook for 10 minutes.

3. Place half the cabbage in a 11x7 baking dish coated with cooking spray; top with half of mixture. Repeat layers until dish is full. Sprinkle with cheese and and bake at 350 degrees for 15-20 minutes or until heated throughly.

Monterey Spaghetti Casserole

Ingredients:

10 oz. cooked thin wheat spaghetti
3 cups reduced fat shredded Monterey Jack Cheese
1/2 cup reduced fat Parmesan cheese
1-1/2 cup low fat sour cream
1 10 oz. pkg. frozen spinach
1/2 tsp. garlic powder
1 large can French fried onion rings
2 eggs - lightly beaten
1/4 cup of 2 percent milk

Directions:

Thaw spinach and drain well. Break spaghetti into 2 inch pieces.
Butter a 9x13 pan. In a large bowl, combine egg, sour cream, milk,
cheeses & garlic powder.
Mix well. Add spinach and mix. Add spaghetti and mix. Finally,
coarsely crush 1/2 the can of Onion Rings and add. Pour into
pan and bake for 30 minutes in a 350 degree oven (covered).
Remove pan to add remaining onion rings. Return to
oven and bake for 5 more minutes (uncovered).
Yield: 4-5 servings.

Artichoke Spinach Lasagna

INGREDIENTS:

* cooking spray
* 9 uncooked lasagna noodles
* 1 onion, chopped
* 4 cloves garlic, chopped
* 1 (14.5 ounce) can vegetable broth
* 1 tablespoon chopped fresh rosemary
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
* 1 (28 ounce) jar tomato pasta sauce
* 3 cups shredded mozzarella cheese, divided
* 1 (4 ounce) package herb and garlic feta, crumbled


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Jello Pretzel Salad

2 cups crushed pretzles
3/4 cup melted butter
3 T sugar
8oz package cream cheese (may use light, but don't use non-fat)
1 cup sugar
2 cup (8oz) Cool Whip
6oz pkg raspberry jello
2 cups boiling water
20oz frozen raspberries (sometimes you can only find 12 oz pkgs, so two of those are just fine)

mix together pretzles, butter, and 3 T sugar. Put in greased 9x13 dish. Bake for 10 minutes at 400 degrees. Do not overbake. Cool completely. Mix cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over cooled pretzles. Mix jello and water- dissolve completely. Add frozen raspberries. Let jell slightly. Pour over cream cheese mixture. Refrigerate till firm.

Company Baked Beans

lb lean ground beef
1 red onion, diced
1 clove garlic, minced
1 can black beans
1 can red kidney beans
1 can chickpeas
1 can pork and beans
1 cup brown sugar
1 cup ketchup
1 cup bottled barbecue sauce
2 tbsp red wine vinegar
1 tbsp brown mustard

Brown ground beef and onion until no longer pink, and drain grease. Drain all beans, and combine in lasagna pan (or 2 9x13 pans) add meat mixture, and stir to combine. In separate bowl, mix sugar, ketchup, barbecue sauce, vinegar, and mustard, then pour over beans, stirring to coat. Bake in 350 degree oven for 30 minutes.These are delicious, fancy baked beans, for when you really want to impress. This makes so much, that I usually put into 2 pans, and freeze one for later. Simply thaw, and bake as directed.

Broccoli and Rice Casserole

Saute 1 diced yellow onion in 2-3 Tbsp butter; add 2 packages frozen, chopped broccoli and stir until thawed (I ususally thaw at least partially first)
Ad 1 can cream of mushroom soup and 1 jar cheez-wiz.
Stir until blended; Add some lowery's seasoning salt to taste. Add about 2 cups cooked rice (I use minute rice). Pour into casserole and let stand in fridge several hours or ov3rnight. Then, bake at 350 for 45 minutes. or until Bubbly.

Vegetable Pot Pie

1 can Cream of Potatoe Soup
15 oz Mixed Veggies (canned or frozen)
1/2 C Milk
1/2 tsp Thyme
1/2 tsp Ground Black Pepper
2 (9 in) Frozen Pie Crusts (I use the refridgerated Pillsbury)
1 egg, Lightly Beaten

1. Preheat Oven to 375*

2. In medium bowl, combine soup, veggies, milk, thyme, and black pepper.

3. Spoon filling into the bottom crust. Cover with top crust, and crimp edges to seal. Slit top crust and brush with beaten egg.

4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Alice Springs's Chicken

Boneless, skinless chicken breasts
Italian dressing
Butter
Mushrooms
Onions
Cheddar Cheese
Bacon Bits


1. Marinate chicken breasts in dressing overnight.

2. Then cook breasts however you want (grill, bake, broil, pan fry, etc.)

3. Sautee mushrooms and onions.

4. Once chicken is cooked, put it in a pan, smother it with mushrooms and onion, add some cheese and bacon bits and cook until cheese is melted.

Chicken Dumplins

1 whole chicken (cooked and deboned), broth reserved
2 cans cream o chicken soup
salt and pepper to taste
1 can biscuits (not flakey kind)


Heat broth and add cans of crem o chick soup. Stir until soup is dissolved. Break and drop canned biscuits into broth. Cover and simmer 15-20 minutes.

Add meat to soup and continue to cook until heated through. Salt and Pepper to taste.

Chicken A La King

1 (4.5 oz) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
1/2 C butter
1/2 C all-purpose flour
1 tsp salt
1/4 tsp ground black pepper
1 1/2 tsp chicken bouillon powder
1 1/2 C milk
1 1/4 C hot water
Chicken Meat (1 whole chicken deboned & shredded)
4 oz chopped pimentos

1. Cook and stir drained mushrooms and green pepper in butter over medium heat for 5 minutes. Remove from heat.

2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

3. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

4. Stir in chicken and pimento. Heat through.

Penne A La Shrimp

Shrimp (1 lb peeled and deveined)
Penne (3/4 lb)
Butter (2 TBS)
Olive Oil (2 TBS)
Onion (finely chopped)
Garlic (finely minced)
Tomato Sauce (8 oz)
White Wine (1/2 C)
Heavy Cream (1 C)
Parsley (1 TBS finely chopped)
Basil
Salt & Pepper

Put your water on to boil...

Saute' shrimp. It should already be peeled and deveined.

Now heat about a tablespoon of butter and olive oil in a skillet.

Add the raw shrimp…

Cook until just opaque.

Remove to a plate and let cool.

Throw in the pasta.

Now finely dice a small onion.

Now mince two cloves of garlic.

Now heat 2 tablespoons butter in a large skillet…

And add 2 tablespoons olive oil.

Add garlic and onion.

Stir occassionaly.

Pull off the tails of the shrimp and chop.

And set aside.

Add wine to skillet.

And let the wine evaporate for a couple of minutes. NOTE: If you’re not a wine person, don’t worry! You can use low-sodium chicken broth instead. About 1/2 cup will do, just be sure not to add too much salt later.

Now add an 8 oz can of plain tomato sauce.

Stir.

Pour in 1 cup heavy whipping cream.

Add 1 TBS of finely chopped Parsley and Basil.

Add the shrimp and pasta to the sauce and mix well.

Add some salt and black pepper to taste.

~By the Pioneer Woman~

Sticky Pecan Pie Bars

Crust:

1 Package plain yellow cake mix
8 Tablespoons (1 stick) butter, melted
1 large egg


Filling:

3/4 C dark corn syrup
1/4 C packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 C chopped pecans

Directions:

1. Place rack in center of oven & preheat to 350*

2. Place cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. The batter should come together in a thick dough. Press crust into ungreased 13x9 baking pan.

3. Bake the crust until it just begins to brown... 20 minutes. Remove from oven & set aside (leave oven on).

4. Meanwhile, place corn syrup, brown sugar, eggs and vanilla in the same mixing bowl used for crust and blend for until well combined (1 minute).Fold in pecans until well distributed.

5. Pour filling over baked crust and spread evenly.

6. Bake again until the filling starts to set... 22-25 minutes.

Let cool on wire rack... 30 minutes (I can't wait that long though- LOL)

7. Cut into 24 bars.

Store covered in plastic at room temp. for 4 days or in fridge for up to 1 week. Or wrap in foil and freeze for up to 6 months. Thaw bars in fridge overnight before serving.