No Bake Chocolate Oatmeal Cookies

8 tablespoons butter
2 cups sugar
3 heaping tablespoons cocoa or 2 squares chocolate.
1/2 cup milk
3 cups dry oatmeal
1 teaspoon vanilla extract

optional
1 cup peanut butter (or fruit or nuts)

Directions:

Spray a pan with non-stick cooking spray. Melt butter slowly. Add sugar, cocoa, and milk. Stir occasionally while the mix comes to a boil. When boiling stir for 3 minutes. Remove from heat. Add vanilla extract and stir. Add the oatmeal and peanut butter (or fruit or nuts) and stir. Drop by spoon onto a greased cookie sheet or waxed paper and allow to cool uncovered. Refridgerate cookies when cooled.

Do they have to be dessert?


I made this recipe a couple weeks ago it was SO GOOD

BBQ Chicken

6oz plain non-fat yogurt
3 garlic cloves, finely minced
1tbsp ginger, finely minced
2tbsp lemon juice
1tbsp ground cumin
2tsp paprika
1/2tsp cayenne pepper
1/2tsp sage or saffron
4 x 5oz boneless skinless chicken breasts
2tbsp coriander, finely chopped


Whisk all the top ingredients together. Slit a couple slices into each chicken breast, then coat with mixture.

Sit them in a shallow wide dish at room temp for 30 minutes or in fridge for up to 8 hours.

BBQ on medium heat greased grill until cooked through

Sprinkle with coriander




There you go! A dinner for 4 that is salt-free, VERY low fat and DELISH!

Suitable for diet plans and Weight Watchers and Cholesterol and Salt reduced Diets.

Nope they dont have to be desserts...

Tres Leches (3 milk cake)

Ingredients

1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan

For topping mixture:

1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)

To finish:

Whipped cream, to cover cake
5 ounces sweetened coconut

Directions

Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.

Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

OPTIONAL: Add macadamia nuts, cherries and/or pineapple.

"copy and pasted from Good Eats hosted by Alton Brown"

Apple Pie

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
2 pie crusts

Directions:

Heat oven to 425 degrees.
Peel, core, and slice the apples.
Mix sugar, flour, nutmeg, cinnamon, and salt in a large bowl. Stir in apples. Pour into pastry-lined pie plate. Dot with margarine. Cover with top crust and seal the edges. Cut slits in the top.

Bake 40-50 minutes or until crust is brown and juice begins to bubble thru the slits in the crust.

Bacon Mac n' Cheese

10 slices pepper bacon /with 2 slices cut in 1/2 inch strips
1 lb penne pasta
6 oz diced chicken
1 medium tomato diced
1/4-1/2 cup frozen green peas
1 cup mushrooms sliced
1/2 cup onion diced
2 cups shredded pepperjack cheese
3/4 oz ranch dressing seasoning
1 15oz jar alfredo sauce
2 tablespoons olive oil

Directions:

Preheat oven to 350 F.
Cook and drain pasta and place in a large mixing bowl. Heat a large skillet and cooked the 2 cut up slices of bacon until halfway done. Add mushrooms and onions and cook until all are done. Turn off the heat and add the Alfredo sauce and the ranch seasoning. Stir well. Put all of the ingredients in the bowl with the pasta except the remaining 8 slices of bacon. Stir well. Pour mix into a greased 9 x 12 baking dish. Lay the 8 slices of bacon over the top lengthwise. Bake for 40 minutes or until hot all the way through and the bacon crust is cooked.

I love those things with the peanut butter

The bbo chicken sounds good Ill try it Thank you

I made the Bacon Mac n Cheese and took it to our family Thanksgiving meal.

It was ok just not great. I didnt like the alfredo sauce in it. I think it would have been scrumsious (sp) with a milder cheesier sauce.

Tofu "casserole"

2 Tbsp Olive Oil
20 Oz firm tofu, cut into 1/2" slices
1 cup onion, chopped
1 garlic clove, minced
2 cups plum tomatoes, chopped, with juices
1/2 tsp oregano
1/4 tsp rosemary
4 oz mozzerella cheese, grated


Preheat oven to 350
Heat 1 tbsp of the olive oil in a skillet over medium heat
Add tofu and saute until it is light brown (about 1 to 2 minutes per side)
Remove from heat and drain on paper towels
Heat remaining olive oil in a saucepan and saute onion and garlic, stirring for 2 minutes
Add tomatoes and seasonings
Simmer for 10 to 15 minutes
Lay tofu in a baking dish
Spoon sauce over the tofu and sprinkle cheese evenly over top
Bake uncovered for 20 to 25 minutes, or until cheese begins to brown

Serves 4

Again this is a very low-fat heart healthy meal that I personally LOVE to make. Suitable for any diet plan and salt and sodium-reduced diets. Very figure friendly and best of all...Vegetarians will definitely enjoy this meal too!

Emeril's Smothered Pork Chops over Rice

8 thinly cut (about 1/2-inch thick) pork chops (about 3 pounds total)
salt/pepper and season to your taste
1/2 cup olive oil
1/4 cup plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
3 1/2 cups chicken stock
3/4 cup plus 2 tablespoons water
1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
Steamed white rice

Directions

Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the (seasoned) pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.

Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.

Remove from the heat. Serve with either steamed white rice.

I made this and it lasted for 4 days. It took forever for me to finish it off so you may want to stick some of it in the freezer.

Also it calls for the pork chops to be seasoned with Emeril's seasoning but I dont like his mix so I just used salt and pepper and maybe a lil garlic powder.

Apple Sorbet


2 small apples, peeled and quartered
2 cups fresh pineapple, cubed
1/2 medium banana
1/2 cup plain non-fat yogurt
2 tbsp 2% milk (or 1 or skim, not homo)
1 tsp cinnamon
1/4 tsp coconut extract


Combine all ingredients into a medium bowl
Pour into an 8" square pan
cover and freeze for 24 hours
remove and thaw 5 to 10 minutes
Put frozen mixture into a blender
Puree until it reaches desired consistancy
Serve Immediately


Serves four


YUM!!!!!!!!!!

i never put a recipie on here till i try it..whats the point? cause anybody can get one outta cookbook or offline but to share with others that you may chat with etc... id feel bad if they made the recipie i put on here and it was just horrible... now they still may not like it cause everyone has different tastes but at least i didnt think it was horrible and it was something i thought others would enjoy.

I like sharing my tasty food with people.

Its my raison'de etre!

Buttermilk Cornbread Dressing:

2 10-12" Buttermilk Cornbreads
1 onion
2 celery stalks
1/2 to 1 bell pepper (can leave out if you wish)
8 cups of chicken broth
5 slices of bread
6-8 eggs (2 go in the cornbread)
2-6 chicken thighs (deboned and cut into pieces)(optional)
4 cups buttermilk
3 cups of self-rising white corn meal
salt
pepper
poultry seasoning
sage
6 tablespoons olive or vegetable oil
a large roasting pan

Directions:

(overnite) Salt and pepper and cook chicken thighs in a large crock pot on low. Save the broth. (If you want to use store bought broth it's fine. One 15 oz can is almost two cups.)

Boil the eggs.

Make cornbread:

Preheat oven to 425.
Mix 2 cups of buttermilk with 1 1/2 cups of the corn meal, salt, pepper, and 1 egg. Heat a 10-12" skillet with 3 tablespoons of oil. When oil is hot (hot not lukewarm) pour the mix into the skillet (the hot oil is what makes the dark crust). When you see a few bubbles rise remove from heat and place in the oven.

If you have two skillets make two of these if not you will have to wait to reuse the skillet or cut the recipe in half.

When the cornbread is starting to brown on the top take out of the oven, remove from skillet (if you use a bit of non stick spray it should just fall out when inverted), and allow to cool.

Turn the oven down to 350.

Chop the onions, celery, bell pepper very small. If you cant chop them small you may have to saute or sweat them with a bit of butter so they will cook.

Chop up the eggs (some like larger or smaller egg bits so it's your choice fine or coarse).

Debone and cut up the chicken discarding (or eating) the skin.

Crumble the bread into the roasting pan.

Crumble the cornbread into the roasting pan when cool.

Add the eggs, onions, bell pepper, celery, and chicken.

Stir

Add 4 cups of chicken broth and stir. Let sit 30 min to soak up the juice. Add the remaing chicken broth. Stir.

Add salt, pepper, poultry seasoning, and sage. Stir well. Taste the dressing. Do not over season. A person can always add more seasoning but it's quite hard to remove it (too much sage will make the dressing bitter).

When you have it seasoned to taste place it in the oven for about 1 hour. It should be browning on top when done.

and i do know that! i tasted your food! yummmm yummm! here he is posting again with something that may not be even be tasty to him!! i dont get it..

I make this dressing every holiday for our family.

Now share a recipe Buttons...

i shared many darling that i tasted first... or commented to those i tasted.... and im outta her e for a bit was just on for recipies a bit depressed to be on here for that anymore just taste before u post

seriously this sounds so good, I want someone to make it for me though!

Garlic Stewed Tators

6 medium red potatoes (use white only if you have to)
1 small onion
1-3 cloves of garlic (I buy the pre-minced garlic at the dollar store)
2 tablespoons of butter or margarine
salt
pepper
2 tablespoons corn starch
1/3 cup cold water

Directions:

Peel and dice the potatoes and onions. Place in a pot and add water to cover the potatoes with about 1/4-1/2 inch of water above the potatoes. Add garlic, butter, salt, pepper. Bring to a boil. Reduce heat to medium and boil for 45 minutes. Taste to make sure they are seasoned to your taste. Stir the corn starch with the very cold water and then pour into the potatoes. Turn the heat to low-medium. When the juice thickens they are ready to eat.

I will cook this for you if you want to come to Arkansas. Bring a bottle of Kahlua with you.

We'll have Smothered Pork over Rice, Garlic Stewed Tators, and green beans. I'll make some southern sweet tea. For dessert we'll have some No Bake Oatmeal Cookies and White Russians.