Monday, June 13, 2005

Miss Patty's Peanut Butter Milk-Shake

Several scoops vanilla ice cream
1 cup plus more milk
2-3 Tbls. peanut butter, more to taste
optional chocolate syrup

Mix all ingredients in the blender, add milk until milkshake consistancy. If you want to add chocolate syrup you can add it in the blender or drizzle over the top of the shake.

This recipe was given to Jack from his speech therapist at Baylor. We made it and the kids all loved it, I made a second batch that same day.

from Tammy
6/10/2005 9:09 AM

Wednesday, June 08, 2005

Happy June!

Okay, is anyone cooking out there? I had a theme for June in mind, but it's not appropriate for hot weather. How about just good summer recipes? What's your favorite? What do you like to do for summer (grilled burgers are too easy -- I think we can all handle those!)

Let's get posting!

Saturday, June 04, 2005

Spicy Oven Fries

This goes great with your hamburgers. It's from Southern Living and it's light(for fries.) I also change it up some but I wanted to include the calories and fat so this is as published.

3 lg baking potatoes (about 2 lbs)
2 T. olive oil
2 T. Creole seasoning
Pam spray

Cut potato lengthwise into 8 wedges
Combine olive oil and seasoning in zip-loc: add the potatoes. Shake to coat. Arrange potatoes, skin down, in a single layer on a baking sheet coated with Pam.
Bake at 450 for 20 min or until golden brown

Calories per 4 wedges: 181(24%from fat) Fat 4.9g; Carb 32g
(Creole Seasoning = Tony Cachere's, ooooh-cha! s.s.)
6/4/2005 10:09 AM

Friday, June 03, 2005

Tater Tot Casserole

72 tater tots
1 lb extra lean ground beef
1 can lowfat cream of chicken soup
1 can lowfat cream of mushroom soup
3/4 cup Kraft 2% shredded cheddar cheese

Preheat oven to 350

Brown ground beef and drain. Add in soup. Spray a 9 x 13 pan with Pam & arrange tater tots in a single layer on the bottom. Top with beef/soup mix, spread cheese on top. Bake for 30 minutes.
Makes 12 servings and is 4.5 Weight Watcher points a serving

6/2/2005 9:33 PM

Five Minute Lasagna

1 (26 oz.) jar of your favorite spaghetti sauce
1 (30 oz.) bag of frozen cheese ravioli (unthawed)
1 (10 oz.) package frozen spinach, thawed and drained
1 (8 oz.) package shredded mozzarella
1/2 cup grated Romano cheese

Preheat oven to 350

Lightly grease a 13 x 9 baking dish and spoon in 1/3 of the sauce. Arrange 1 layer of ravioli, then evenly lay all of the spinach over the top of the ravioli. Top with 1/2 of each cheese. Now cover with another layer of the ravioli, the remaining sauce and the remaining cheese. Tent with foil (don't let cheese touch foil or it will stick) and bake 25 minutes; then uncover and bake 5 to 10 minutes more until bubbly. Serves 6 and really is very quick to put together. My family all likes this even my child who doesn't care for green veges.

6/2/2005 9:28 PM

Wednesday, June 01, 2005

Quick & Yummy Strawberry Trifle

Pound cake cut into cubes
White chocolate-flavored instant pudding, prepared according to package directions
Sliced strawberries
Whipped topping

Layer the cake cubes, pudding and strawberries in a trifle dish, making about three layers. Top with whipped topping.

This is a very pretty and easy summer dessert.
Robin Saylor