Angel Food Cake Bars

I didn't take a picture of these bars before we scarfed them down nor could I find one. So ignore the picture. I was worried at first about these bars because the recipe said to bake them for 30 minutes. At 30 minutes, they were brown but soggy. Is that done? Since I am not a baker and have actually never made an angel food cake before (I let Grandma and mom do that), I put it back in for another 20 minutes. However, the longer is sat outside of the oven, the drier it got. My point being, bake it at least 30 minutes and see what you think. This is a Weight Watchers recipe and has 2 points for 1/24 of the bars.

1 box Angel Food cake mix

1 can Light Blueberry pie filling

Mix ingredients together by hand (no water needed). Pour into 9x13 ungreased baking dish. Bake for 30 minutes or until done. Let cool and serve.

Cornbread Casserole

My Mom made a casserole like this when I was little and I loved it! However, I've never asked her how she made it, I just went from memory. It turned out just like I remember. We loved it (the kids needed ketchup to tone the spice down) I liked that it was quick and easy and that the ingredients can be stored in the pantry/freezer for a last minute dinner.


1 lb. HB
1 white onion, chopped
garlic powder, chili powder, salt & pepper
1 can corn, drained
1 can pinto beans, drained a little
1 15 oz. can tomato sauce
1 TBS chili seasoning (I use Williams)
1 box Jiffy cornbread, made as directed on package

Preheat oven to 400 degrees. Place hamburger and onion in skillet. Season with garlic, chili powder, salt and pepper. Cook hamburger until done, approx 10 minutes. Add rest of ingredients (except cornbread) to skillet. Simmer for a few minutes. Make cornbread as directed. Place skillet ingredients in a 2 quart baking dish. Top with cornbread. Bake for 20 minutes or until cornbread is baked all the way through and golden. Let it rest for 10 minutes or however long you have. Mine set for almost 20 minutes and it was still steaming when served.

Pinto Beans

These are some our favorite beans to eat aside our favorite Mexican dish. They're quick, easy and healthy. Not much else to say besides, enjoy now because they're musical
later :)








1 large can pinto beans
1 red mirasol pepper, chopped (by jalapenos but not near as spicy.Use jalapeno if you want spice)
minced onion
1 close chopped garlic and dried garlic
1/2 pkg pre-cooked bacon, chopped
cilantro, to taste (i used a handful)

Heat sauce pan on medium heat, add bacon. Cook until it's greasy again. Add pepper, onion and garlic. Cook 1 minute. Add beans and cilantro. Simmer for 20 minutes or until dinner is ready.

Crab Rangoon Dip

This just gets you in the mood for Chinese Food, just to warn you! It's a good dip that travels well. So, if you need something different for your Super Bowl Party, this could be a nice change. My kids also like this dip and it's not spicy so it can be enjoyed by most people. I buy the won ton strips that my local grocery store makes and sells by their Chinese Express restaurant/Deli section of the store and they work well (however, if you make your own, they're bigger and better for dipping). If if you can't find those, I have included the recipe to make your own. Also, add anything that you might think will make it taste more like your favorite Crab Rangoon, the recipe is flexible. Enjoy!

8 oz block of cream cheese
2 TBS milk
1/4 tsp garlic powder
6 oz. imitation crab meat
1/4 cup sliced green onions (keep chive tops for topping)
1 tsp dried parsley
1/4 cup sweet and source sauce
1 package won ton wrappers
Parmesan cheese (just a sprinkle)
Chives

Soften cream cheese in microwave (approx. 15-20 sec). Stir in rest of ingredients besides wrappers, chives and Parmesan. Spread in serving bowl that is oven safe and sprinkle with Parmesan (or you can microwave it). Bake for 10-15 minutes until warm, not too long. Remove from oven, top with chives and serve.

If making your own won ton strips, cut each wrapper in half and spray with non-stick cooking spray. Bake at 375 degrees for 5-7 minutes or until slightly brown.

Or, another version is to pre-bake won ton wrappers in muffin tin, leave them in there and fill with dip and bake to warm up. Top with chives.

Spicy Rotel Dip

I am not sure where I found this recipe, but my entire family, including extended, love this cheese dip. It spices up regular Rotel and is a nice change from what we all know. It's a bit too spicy for young kids, but my kids try it anyways. They'll dip the corner of the triangle in it and that's enough for them! I usually make a batch and freeze half of it in a gallon size freezer bag, lying flat on a shelf in the freezer. Defrost and throw into crock pot for a last minute appetizer. If you don't like spicy then use regular Rotel to tone it down a bit, but HOT really makes the dip. It's almost Superbowl time and sadly (but not surprisingly) my hometome team, The KC Chiefs, will not be playing. Enjoy this dip anyways :)

1 package hot breakfast sausage

1 onion, chopped

2 lbs. Velveeta

1 can regular Rotel

1 can HOT Rotel

1 can chopped green chilies

1 jalapeno, chopped

In skillet, cook sausage and onion together until sausage is cooked and browned. Drain fat as needed. Add Rotels, Velveeta and green chilies. Cook over low heat until melted, strring frequently. Once melted, add jalapeno. Serve with tortilla chips or place in crock pot to stay warm. If freezing, let cool slightlyand pour into gallon bags.

Lemon Cream Chicken

I found this recipe at http://www.sisterscafe.blogspot.com/ and we loved it. I think we loved the sauce more than anything, especially over rice. I fried the breasts like written (Option 1) but next time I'm going saute them (Option 2) in a little olive oil and save on the calories. Enjoy!

1/2 cup plus 1 T. flour divided (option 1)

1/2 t. salt (optional)

1/2 t. pepper (optional)

6 boneless skinless chicken breast halves

1/4 c. butter (optiona 1)

1 c. chicken broth

1 cup whipping cream, divided

3 T. lemon juice

1/2 pound fresh mushrooms, sliced

Option 1: In a large resealable plastic bag, combine 1/2 c. flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm. OR

Option 2: Season chicken breasts as you would like. Heat a little olive oil in skillet. Cook chicken 6-7 minutes on each side until done. Remove chicken and keep warm.

Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced to approximately 1/3 cup. Stir in 3/4 c. cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes or util mushrooms start to soften. Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Serve over rice or noodles.

Macaroni Casserole

Happy New Year! And Merry Christmas, for that matter! It's been awhile but I'm finally back to normal after the holiday season. It's been a great year with great food. It's fun to go back and look at what I was cooking last year. This time last year, I posted Chicken Manacotti and Sausage Wontons. We had this casserole at a family Christmas and fell in love with it. I would have never put corn and pasta together because that's enough starch to send you to the moon but it's too good to do it any other way! Add a little fish on the side and enjoy!


1 can whole corn
1 can creamed corn
1 cup macaroni
1 stick butter, sliced
8 oz Velveeta, cubed
fresh Parmesan

Grease 9x13 baking dish. Combine all ingredients together (except Parmesan) and pour into dish. Bake covered for 30 minutes. Stir and top with fresh grated Parmesan. Bake uncovered for another 30 minutes.