Tomato Dill bisque

Tomato Dill bisque

32 ounce can diced tomatoes or home canned
1 cup chicken stock (I use salt free)
1/2 tsp. dried dill (scant less)
1/4 cup honey
1/2 cup of fat free half and half
4 T low fat margarine or butter

Puree one can of diced tomatoes. Melt margarine with cream, honey and stock. Add all the tomatoes and heat through. DO NOT BOIL or it will curdle. Salt and pepper to taste.

Easy Crock pot chicken

Easy Crock Pot Chicken

Ingredients

    * 3 medium carrots, cut into 3/4-inch pieces
    * 2 celery ribs with leaves, cut into 3/4-inch pieces
    * 2 medium onions, sliced
    * 1  chicken (3 to 4 pounds), cut up
    * 1/2 cup chicken broth (I use salt free chicken stock)
    * 1 teaspoons salt
    * 1 teaspoon dried basil
    * 1/2 teaspoon pepper

Directions

     In a crock pot, place carrots, celery and onions. Top with
     chicken. Combine remaining ingredients; pour over chicken. Cover and
     cook on low for 7-9 hours or until chicken juices run clear and
     vegetables are tender. Serve with a slotted spoon. Yield: 6
     servings.

Hot chocolate mix

Hot chocolate mix with pudding

32 ounces of powdered milk
1 cup powdered sugar
2 cups Nestle’s Quick
1 cup coffee creamer
2 boxes chocolate pudding
1/2 cup cocoa powder

Combine. If powdered milk is more granulated, I suggest that you pulverize it in a food processor, so it blends better.
Use 1/3 cup mix to 1 cup hot water.

** It will fill an ice cream pail about 2/3 to 3/4 full.

Pepper Jelly Thumprints

Pepper Jelly Thumprints

Ingredients
    * 1  cup  butter, softened
    * 1  cup  packed brown sugar
    * 1/2  teaspoon  baking powder
    * 2    egg yolks
    * 1  teaspoon  vanilla
    * 2/3  cup  yellow cornmeal
    * 2  cups  all-purpose flour
    * 1/4  cup  red and/or green jalapeño jelly

Directions

1. Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Shape dough into 3/4-inch balls. Place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb or the end of a wooden spoon into the center of each ball of dough. Fill each center with about 1/8 teaspoon of the jalapeno jelly.

3. Bake in the preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 96 cookies.

To Store: To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

Cranberry Salad

 Holiday cranberry salad


1 1/4 c hot water
1 6 oz pkg raspberry jello
1 10oz pack, raspberries thawed
1 10 pkg strawberries thawed
1 16 oz can whole cranberry sauce
1 12 oz. can crushed pineapple with juice


Stir hot water into jello. Add fruits and mix. Pour into large bowl or 8 x 13 pan. Refrigerate until firm.


Topping

1 8 oz cream cheese
1 1/2 cups cool whip
1/2 cup powdered sugar

Mix cream cheese and sugar well add cool whip until well blended. Spread on firm jello salad

Forgotten Cookies

These cookies are my grandson's favorite Christmas cookie. And you had better ask for one before you just grab. He does share, but it's best if you ask first. 😉

Forgotten Cookies

2 egg whites
1/2 tsp. cream of tarter
1/2 teaspoon vanillia
pinch of salt
3/4 cup sugar
1 1/2 cups mini choco. chips
peppermint flavoring to taste
drops of food coloring

Preheat oven to 375º. Beat egg whites until frothy. Add salt and cream of tarter and beat until stiff. Add sugar a Tablespoon at a time. Beat until glossy. Mix in flavorings, coloring and fold in chips.

Drop by tablespoon onto wax paper on cookie sheet. Place in oven. and  TURN OVEN OFF!!! Let stand in the oven overnight. Store in air tight container.

Cereal Crunch

Cereal Crunch

Melt in saucepan:
1/2 pound butter
2 TBL. worchestershire sauce
1 teas. each garlic, onion and celery salt

Measure into large bowl or roaster:
12 cups mixed cereal (rice chex, corn chex, wheat chex and cheerios)

Pour melted butter with salts over cereal mixture and mix until well coated.


Bake 1 hour at 250º on baking sheets or roaster. Stir every 15 minutes.

The last 10 minutes add 2 cans of mixed nuts, one bag of goldfish crackers and 2 cups of broken stick pretzels.

Cool and store in air tight container. Enjoy!!