Rolled Sugar Cookies and Frosting

I make these cookies for just about every holiday and any time my kids need plain sugar cookies for their classroom. Almond flavoring is a favorite of mine and I use them both in the cookie dough and frosting. Yum!

Rolled Sugar Cookies & Frosting

Cookie Ingredients

3 C. sifted powdered sugar
2 C. butter or margarine
2 eggs
2 tsp. vanilla
1 tsp. almond flavoring
5 C. flour
2 tsp. baking soda
2 tsp. cream of tartar

Instructions

Mix sugar and butter. Add egg and flavorings; mix thoroughly. Stir dry ingredients together and blend in.

Refrigerate 2 to 3 hours.

Heat oven to 375°. Divide dough in quarters and roll 3/16” thick on lightly floured surface. Cut with cookie cutter. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until delicately golden.

Cookie Frosting

2 C. powdered sugar
½ tsp. salt
1 tsp. almond flavoring
3 T. cream (half and half)

Blend sugar, salt, and flavoring. Add enough cream to make easy to spread. If desired, tint with a few drops of food coloring. Spread on cookies.

Recipe credit: Arrion Rathsack

Slow Cooker Italian Vegetable Soup

This recipe is from Weight Watchers, considered 0 points for those counting! This is an Italian spin on their Garden Vegetable soup.

I am going to make up a batch and perhaps add some browned ground turkey or pasta, to make several different meals.

Ingredients

5-10 oz baby spinach leaves

16 oz of chopped carrots, celery, onions (I use 2 containers of the HEB Fresh Chopped Savory Vegetables)

1 medium garlic clove, minced

4 cups vegetable broth (I used a carton of HEB Central Market Organic vegetable broth)

2 bay leaves

1 T. dried basil

1 tsp. dried oregano

½ tsp. red pepper flakes, crushed

Instructions

Place all ingredients in slow cooker; cover and cook on high 5 hours.

Remove bay leaves, stir, and serve.

Yields about 8 - 1 Cup servings

Recipe Credit: Weight Watchers and Arrion Rathsack

Rolo Brownies

These Rolo brownies are the best and great to share with a group (since they are far too dangerous to have sitting around the house). They are also best when they are still warm and served with a scoop of vanilla ice cream. My friend Kristen Scheer brought a version of these to a potluck we had at our home several months ago. Her original recipe came from the Pampered Chef, she had substituted pretzels for salted nuts. I took it a step further and removed the chocolate chips. Check out the original recipe Warm Nutty Caramel Brownies at the Pampered Chef web site.

Try out the brownie pan I suggested on June 29 and test out my version of this recipe.

Rolo Brownies

Ingredients:
1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
¾ cup packed brown sugar, divided
1 cup chopped pretzels
5 rolls of Rolos, divided (about 40 pieces)

Instructions:
Preheat oven to 375°F. Grease Brownie tray. Combine brownie mix, water, oil, eggs and ¼ cup of the brown sugar; mix well. Pour batter into brownie pan, spreading evenly.

Chop pretzels. Combine half of the pretzels and remaining ½ cup brown sugar; sprinkle evenly over
brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.

Meanwhile, cut 16 caramels into quarters.

Remove brownies from oven and place on a cooling rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining pretzals over brownies. Cut into squares; serve warm with ice cream, if desired.

Recipe Credit: Arrion Rathsack, Kristen Scheer, and The Pampered Chef

Mini Turkey Meat Loaves

The original recipe is called “Mini Chipotle-Spiced Turkey Meat Loaves”. It was made by Biggest Loser contestant Tara on an episode this past spring. Check out the original recipe on the Jennie-O web site: Mini Chipotle-Spiced Turkey Meat Loaves.


I have taken out the chipotle, carrots, and celery; replacing them with a chopped bell pepper mix (yellow, red, and green). I’ve also added a dash of cayenne pepper to the topping, instead of chipotle, for some added zing. The leftovers are fantastic and perfect size for a lunch on the go.


Mini Turkey Meat Loaves

Ingredients
FOR MEAT LOAF:
¼ C. white onion, coarsely chopped
½ C. bell pepper mix (yellow, red, green), coarsely chopped
1 (20-ounce) package JENNIE-O TURKEY STORE® extra lean ground turkey breast
1/2 cup quick cooking oats
2 egg whites
Salt & pepper
FOR TOPPING:
1/4 cup ketchup
1 tablespoon brown sugar substitute (such as Splenda® Brand)
Couple dashes of ground red pepper (cayenne pepper)

Instructions
Preheat oven to 350°F. In a small food processor, combine onion and peppers. Pulse until finely chopped. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with olive oil cooking spray. Bake for 20 minutes.

Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5-10 minutes or until meat loaf is firm and the internal temperature registers 170°F. Let meat loaf stand for 5 minutes before serving.

Makes 9 mini loaves.

Nutritional Information for 1 mini loaf: 110 calories, 1 g. fat, 0 g. saturated fat, 25 mg cholesterol, 180 mg sodium, 6 g. carbohydrates, 16 g. protein.

Recipe Credit: Arrion Rathsack and Jennie-O Turkey Store

BBQ Chicken Pizza with Red Onions and Bell Peppers

I'm back and armed with some new low calorie meal choices (I'll throw in a few naughty ones too...)

Let's start off with my BBQ Chicken Pizza with Red Onions and Bell Peppers

A great way to use extra grilled chicken you might have on hand. I recently calculated the calories and it makes a nice low cal dinner and satisfies my pizza cravings.

BBQ Chicken Pizza with Red Onions and Bell Peppers

Ingredients
Betty Crocker Pizza Crust Mix
½ C. Hot Water
6 oz of chopped grilled chicken breast
¼ C. chopped red onion
¼ C. chopped bell peppers
6 T. BBQ Sauce (I used Memphis Style)
1 Cup Kraft 2% Milk Mexican Style Four Cheese

Instructions
Heat oven to 425˚. Grease a large rectangular cookie sheet with olive oil spray.

Prepare pizza crust per instructions. While dough is resting, prepare the pizza toppings.

Press dough into a rectangle on cookie sheet, using floured fingers as necessary. Spread BBQ sauce evenly on dough. Add chicken, onion, and peppers. Bake for about 8 minutes. Evenly sprinkle cheese onto pizza. Bake an additional 5-8 minutes or until crust is starting to turn golden brown and cheese has melted.

4 Servings

Nutritional Information: 321 calories, 8 g. fat, 4 g. saturated fat, 45 mg cholesterol, 878 mg sodium, 44 g. carbohydrates, 1 g. fiber, 18 g. protein

Recipe credit: Arrion Rathsack

Ham & Cheese Baby Quiche

This is one of my favorite quiche recipes. They make nice individual serving sizes. Don't count the calories on this one, just enjoy!

Ham & Cheese Baby Quiche

Ingredients
16 tarts (check the freezer section)
2 C. shredded swiss cheese
1/4 C. shredded cheddar cheese
3 large eggs
3 T. flour
1 C. heavy whipping cream
1 1/2 C. diced ham or canadian bacon
salt, pepper, dash ground red pepper
onion powder

Instructions
Combine ingredients in large bowl. Spoon into tarts evenly. Place on cookie sheet and bake at 325° for 25 minutes.

Refrigerate or freeze leftovers. Thaw and bake 10 minutes at 325°.

Recipe Credit: Arrion Rathsack

2 Dinner Hamburger Vegetable Soup

We had this recipe on New Year's Eve with a large family group. I loved it so much, I made it when I arrived back home. It's super easy and fast. I also created a second dinner from the leftovers (since there are only two of us who eat regular food- my son is on the Chicken Nugget and Carrot diet).

Hamburger Vegetable Soup

Ingredients
1-2 lbs ground beef, browned
2 bags frozen vegetable soup vegetables (16 oz bag)
2 cans diced tomatoes
1 can tomato juice
worchester sauce
garlic herb mix (I used Pappy's Choice Garlic Herb - LOVE IT!)

Instructions
In a large crockpot, add vegetables, tomatoes and juice. Add the browned hamburger. Stir. Add 5-6 dashes of worchester sauce and sprinkle garlic herb over the top. Stir and taste. Add more sauce or herbs as needed, they will cook into the soup, so you can check again later to see if you want to add more. I cooked 8 hours on low.

Dinner Two - Hamburger Vegetable Macaroni Chili

Ingredients
5 cups Hamburger Vegetable Soup
1 cup of water
3 cups elbow macaroni
chili powder
pepper
Pappy's Choice Garlic Herb
Shredded cheese (I use monterrey/cheddar mix)

Instructions
In a large pot, heat the hamburger soup and water to boil, as it cooks, add chili powder, pepper, and garllic herb to your taste. Add macaroni to the boiling soup. Boil for about 5 minutes, than turn down heat to medium-medium/low. Let macaroni continue to cook another 3-5 minutes until done. Some of the liquid will boil off. Serve with cheese.

Recipe Credit: Arrion Rathsack

Chocolate Chip Cookies

This is based on the Nestle Toll House Chocolate Chip cookie recipe, but I changed it up a bit because my cookies always ended up flat when I followed their recipe.

This is probably one of Ben's favorites. They disappear quickly hot off the cooling rack.

Tip: Buy a cookie scoop. I purchased one last year and it makes it really easy to scoop up dough and drop onto the cookie sheet. I also use it to fill cupcake and muffin cups. Really GREAT tool.

Chocolate Chip Cookies (Arrion's version of Toll House)

Ingredients
2 2/3 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. margarine softened
1 C. packed brown sugar
2/3 C. sugar (try Splenda)
1 tsp. vanilla extract
1 egg
2 C. semi sweet chocolate chips

Instructions
Combine the flour, soda, and salt in a small bowl. In a large bowl, beat margerine, sugars, and vanilla. Beat in egg. Gradually add dry ingredients. Gently stir in chips.

Drop by rounded Tablespoon onto ungreased cookie sheet.
Bake at 350 degrees, 8-10 minutes. Let cool 2 minutes. Remove from pan to wire cooling rack.

Makes about 3 dozen cookies

Recipe Credit: Nestle and Arrion Rathsack

Ham and Potatoes

This is a great recipe for your leftover Christmas Ham. Just pop the ingredients in the crockpot and it's ready for dinner. This is the first in a series of crockpot recipes I plan to post. I love getting out the crockpot this time of year, you'll always have a yummy stew, casserole, or roast for dinner!

My family traditionally has lima beans with ham and potatoes. I would toss in some frozen lima beans with this recipe.

Ham and Potatoes

Ingredients
5-6 potatoes, sliced
About 2 C.+ ham, diced
8 oz + American or Velveeta Cheese, cubed
half a small onion, diced
1 can of cream of chicken soup (I use the healthy request, reduced fat stuff)
1/2 C. milk

Instructions
Layer potatoes, ham, cheese, and onion in the crockpot. Add the soup on top.
Cover and cook on low for about 6 hours.

Recipe Credit: Arrion Rathsack

Chocolate Sheet Cake

Growing up, Ben's Grandma Beckhoff would make chocolate cake at Christmas. I have since discovered it's one of Ben's favorites. While this is not the original recipe, it's pretty close. I have discovered that here in Texas, this cake is otherwise known as a "Texas Sheet Cake". A chocolate cake with a hint of cinnamon.

Don't forget to include a red hot and green frosting ivy leaves!

The photo shows Ben's sister Sarah Rathsack and his mom Brenda Rathsack decorating the chocolate sheet cake, Christmas 2007.

Chocolate Sheet Cake

Ingredients
2 C. flour
2 C. sugar
1/4 tsp. salt
1 C. butter or margerine
1/3 C. unsweetened cocoa powder
2 eggs
1/2 C. buttermilk
1 1/2 tsp. vanilla
1 tsp. ground cinnamon

Instructions
Combine flour, sugar, soda, and salt. In saucepan, combine butter, cocoa, and 1 C. water. Bring mixture just to boil, stirring constantly. Remove from heat. Add chocolate mix to dry mix and beat with mixer till combined. Add eggs, milk, and vanilla. Beat for 1 minute.

Spread onto greased 13x9x2 pan (or 15x10x1 pan). Bake at 350 degrees for 25-35 minutes. Cool on wire rack, but frost while still warm.

Chocolate Frosting
In a saucepan combine 1/4 C. butter, 3 T. cocoa, and 3 T. buttermilk. Bring to boiling. Remove from heat. Add 2 1/4 C. sifted powdered sugar and 1/4 tsp. vanilla. Beat till smooth. If desired, stir in 3/4 C. coarsely chopped pecans.

Decorate with red hot candies and use green frosting for ivy leaves.

Recipe Credit: Arrion Rathsack

Cran-Raspberry Fruit Salad

I started making this recipe several years ago for Thanksgiving, to replace our traditional can of Ocean Spray jellied cranberry sauce (cut in perfect little slices). I've adapted it a bit over time to include less sugar and calories. It's now one of my favorite jello salad recipes.

Cran-Raspberry Fruit Salad

Ingredients
1 8-ounce can crushed pineapple, drained, reserving juice
1/2 cup Light Cranberry Juice Cocktail
Juice from one lemon
1 3-ounce package sugar free raspberry-flavored gelatin
1 16-ounce can Whole Berry Cranberry Sauce

Instructions
Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple. Chill until firm.

Makes 8 servings

Recipe Credit: Arrion Rathsack & http://www.oceanspray.com

New Fashioned Chicken and Noodles

I used to love my Grandma Smith's homemade chicken and noodles. Of course the egg noodles were from scratch and the chicken was often leftovers from homemade fried chicken. I tried making noodles from scratch, they were good, but time consuming. In effort to save even a few calories, I use chicken breasts, low fat broth, bouillon, and you can even use no yolk noodles (although I heard they really don't save you much in fat/calories/choles/etc.)

I was never able to get my grandma's recipe, but came up with this one on my own (after looking at several different cookbooks and websites). Enjoy!

New Fashioned Chicken and Noodles

Ingredients
32 oz low fat chicken broth
4 C. water
4 tsp. chicken bouillon granules
3 chicken breast halves (abt. 1½ lb package) cut in large chunks
2 tsp onion powder
2 tsp dried parsley
1 tsp dried thyme
3 tsp celery flakes
¼ tsp pepper
dash salt
3 T. butter (don’t substitute!)
2 C. whole milk
3 T. flour
12 oz Bag of Egg Noodles

Instructions
In a six-quart pot combine broth, water, granules, chicken breasts chunks, herbs, pepper & pepper, & onion powder. Bring to boil, then turn heat down to medium, and cook until chicken is no longer pink, stirring occasionally (if it starts to boil over, take a stick of butter and rub it around the rim of the pot). Remove from heat. Remove chicken. Add the butter. Let chicken cool slightly (so it’s easy to handle), shred or chop into small pieces. Set aside.

Combine ½ C. milk and 3 T. flour, mix or shake well. Bring broth to boil again. Add bag of noodles, cook about 5 minutes. Stir in 1 ½ C. milk. Add the milk and flour mix. Stir into the noodles. Turn down to medium heat. Stir and cook until thick and bubbly. Stir in chicken and cook a few more minutes until chicken is warm and sauce further thickens.

You can make your own noodles, but I found it takes to much time and effort, the bagged works well. The broth and herbs add the good flavor!

Serves about 6-8. Great with homemade mashed potatoes, peas, and corn!

UPDATE: I recently used a bag of Amish Kluski noodles and they worked great. More like old fashioned noodles.

Recipe Credit: Arrion Rathsack