Black Bottom Peppermint Ice Cream Pie
1 (7 ¾ oz.) pkg. reduced-fat chocolate sandwich cookies (such as Snack Well’s), crushed into large crumbs
1 T. fat-free milk
¼ cup crushed peppermint candy or candy canes, divided
4 cups vanilla low-fat ice cream, slightly softened
1 T. semisweet chocolate minichips
Place crushed cookies in a bowl, sprinkle with milk, and stir well. Press crumbs into bottom and up sides of a 9 inch pie plate.
Sprinkle 2 T. candy over bottom of crust. Freeze at least 30 minutes.
Stir ice cream until smooth (do not allow ice cream to melt). Spoon ice cream into pie shell, spreading evenly.
Sprinkle remaining 2 T. crushed peppermint and minichips over ice cream.
Cover and freeze at least 4 hours or until firm.
8 servings
Shrimp and Pork Wontons
1/2 pound medium shrimp, peeled, deveined, and finely chopped
¼ pound lean pork, finely chopped
4 green onions, chopped
2 T. cornstarch
1 garlic clove, minced
1 T. hoisin sauce
2 tsp. Asian sesame oil (dark)
1 tsp. soy sauce
40 – 3 inch square wonton wrappers
Combine shrimp, pork, green onions and garlic. Saute until done.
Add cornstarch, hoisin sauce, 1 tsp. of the sesame oil, and soy sauce.
Place 1 ½ tsp. of mixture in the center of each wrapper. Moisten edges of each wonton wrapper with water and pull one of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water, and press together.
Place completed wontons on a baking sheet, lightly dusted with cornstarch and cover with a damp paper towel.
Fry wontons in hot oil until lightly browned and crispy.
Biscuit Breakfast
2 tubes (4 oz. each) refrigerated buttermilk biscuits
24 oz. frozen egg substitute, thawed
7 oz. Canadian bacon or regular ham, chopped (I used 24 slices of Deli Select ham)
1 cup (4 oz.) shredded reduced-fat cheddar cheese
1 cup (4 oz.) shredded reduced-fat mozzarella cheese
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion, sauteed
1/4 tsp. pepper
Arrange biscuits in a 13 x 9 inch baking dish coated with nonstick cooking spray. Spread them out a little to somewhat cover the bottom of the pan.
In a bowl, combine the remaining ingredients; pour over biscuits.
Bake, uncovered, at 350* for 30 – 35 minutes or until knife inserted near the center comes out clean.
Makes 12 servings – each person will probably want to eat 2 biscuit sections – so it is actually only 6 servings.
FREEZE AHEAD: Saute onions. Mix egg sustitute, ham, onions and pepper and pour into a pint size freezer bag. Put both cheeses in another freezer bag. Put both of these bags into one larger freezer bag. Write on the bag that the recipe needs fresh mushrooms and biscuits.
Baja Seasoning
This is a mixture of seasonings that we use in many of our recipes.
BAJA SEASONING:
¼ cup taco seasoning
1/2 cup garlic granules
1 T. One Spice
2 T. italian seasoning
1 tsp. lemon pepper
1 T. carne asada meat seasoning
1 tsp. bon appetit seasoning
Ranch Chex Mix
1 (8.8 oz box) Ritz Bits Cheese
1 (12 oz.) pretzels
1 (18 oz. box) Crispix cereal
1 (18 oz. box) Corn Chex
1 (12 oz. box) Rice Chex
1 (11.5 box) White Cheddar Cheez-its
2 (6.6 oz.) Goldfish crackers
1 (12 oz.) cashew pieces
1 (16 oz.) peanuts
Mix above ingredients in a kitchen size garbage bag.
Mix together the dressing mix – pour over cereal mix. Secure bag tightly and roll it around until it is well coated.
3 cups Canola oil
3 pkgs. Hidden Valley Ranch mix (original)
7 tsp. dill weed
3 1/2 tsp. garlic powder
This can be stored in tupperware type containers or zip lock bags. Since it makes alot, store extra in the freezer.
Wheat Bread
2 ¼ cups wheat flour
1 cup white bread flour
2 T. vital wheat gluten
1 T. dough enhancer
1 ½ t. salt
2 T. brown sugar
2 T. honey
2 T. oil
2 tsp. yeast
1 1/3 cups warm water
Mix in bread maker. After the kneading stage, take out and form into a loaf, place in sprayed bread pan. Cover and let rise until proper size.
Bake 350 degrees for 28 minutes.
Note: Can be mixed in a Mix Master.
Recipe Source: Julie Cooks
Oven Fries
1 1/4 pounds baking potatoes, peeled and cut into 1/2 ” strips
1/4 tsp. salt
1/2 tsp. sugar
4 tsp. oil
1 tsp. paprika
Preheat oven to 450*; spray a nonstick baking sheet with nonstick cooking spray.
In a large bowl, combine the potatoes, 1/4 tsp. of the salt and the sugar with cold water to cover. Soak 15 minutes; drain, lay out on paper towels and blot dry.
After wiping the bowl dry, put the potatoes back in the bowl, toss with the oil and paprika.
Place in a single layer on the baking sheet. Bake, turning the potatoes over as they brown, until cooked through and crisp, about 45 minutes. Sprinkle with the remaining 1/2 tsp. of salt or seasoned salt.
Makes 4 servings
FYI: Soaking the potatoes in the salt-sugar solution draws out some of their water. This way they brown in the oven rather than steam. Since the potatoes don’t get crisped by frying, this extra step helps a lot.
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