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Recipes
Double Layer Pumpkin Pie
By BCVH
If you want to make this a Double Layer Pecan Pumpkin Pie, stir in 1/4 cup toasted chopped pecans into cream cheese...
- 4 ounces cream cheese, softened
- 1 tablesppon milk or half-and-half
- 1 tablespoon sugar
- 1 1/2 cups thawed Cool Whip
- 1 graham cracker crust
- 1 cup cold milk or half-and half
- 1 can (16 ounces) pumpkin
- 2 packages (4 serving size) Jell-O vanilla instant pudding and pie filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Peter Pan Classic Peanut Butter Cookies
By BCVH
In a large mixer bowl, beat peanut butter and margarine until creamy
- 1/2 cup each Peter Pan Creamy Peanut Butter, butter, sugar and packed brown sugar
- 1 egg
- 1/2 teaspoon each baking soda, baking powder and vanilla
- 1 1/4 cups all purpose flour
Carmel Corn
By BCVH
Bring (everything except popped corn) to a boil over medium heat, stirring constantly, and hard boil for 5 minutes
- Combine:
- 6 quarts popped corn
- Put in large buttered roaster pan
- 2 cups brown sugar
- 1/2 cup white Karo
- 1 cup oleo (or butter)
- Pinch of salt
- Pinch of cream of tarter
Lean Eggs and Ham
By BCVH
Nutrients per serving: Calories: 200; Total Fats: 4 g; Saturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 125 mg; So
- 2 whole eggs
- 6 egg whites
- 1/2 cup low-fat (1%) milk
- 1/3 cup chopped chives
- Cooking spray
- 8 slices lean deli ham (about 8 oz.)
- 1/2 cup shredded low-fat cheddar cheese (optional)
Broccoli Slaw
By BCVH
Mix all ingredients together
- 1 pkg. broccoli slaw
- 1 can chicked, drained
- 1 can mandarin oranges, drained
- 1/4 cup cashews
- Poppy Seed dressing
Chicken and Sweet Onion Sandwiches with Mixed Greens Salad
By BCVH
1. In a large skillet, heat 2 tablespoons olive oil over medium heat
- 6 tablespoons extra-virgin olive oil
- 2 onions, thinly sliced
- salt and pepper
- 1 cup chicken broth
- 1 1/2 pounds skinless, boneless chicken thighs
- 4 kaiser rolls, split and toasted
- granted peel of 1/2 lemon plus 1 tablespoon lemon juice
- 6 cups mixed greens (about 5 ounces)
Rachael Ray Salmon Cakes
By BCVH
Mix and shape into patties
- 2 egg whites - whisked
- 2 cans cooked salmon
- 1 roasted pepper
- 1 1/3 cup bread crumbs
- Seasonings
Caramel Nut Crunch
By BCVH
Heat oven to 325 degrees. Butter jelly roll pan, 15 1/2x10 1/2x1 inch
- 1/2 cup packed brown sugar
- 1/2 cup dark corn syrup
- 1/4 cup margarine or butter
- 1/2 teaspoon salt
- 6 cups Cheerios cereal
- 1 cup pecan halves, walnut halves or peanuts
- 1/2 cup slivered almonds
Chocolate Chip Peanut Butter Cookies
By BCVH
1. Heat oven to 375 degrees
- 1/2 cup (1 stick) butter or margarine, softened
- 1/2 cup shortening
- 1 cup Reese's Creamy Peanut Butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (12 oz. pkg.) Hershey's semi-sweet chocolate chips OR 2 cups Hershey's milk chocolate chips
Roast Beef and Watermelon Salad
By BCVH
Calories: 402; Total Fats: 19 g; Saturated Fat: 4 g; Trans Fat: 0 g; Cholesterol: 65 mg; Sodium: 312 mg; Total Carb...
- 4 cups arugula
- 1 lb. watermelon, cut into chunks
- 1/2 red onion, thinly sliced
- 4 oz. fat-free feta cheese
- 16 oz. cooked roast beef, sliced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 lemon juice
- 1 garlic clove, crushed
- 1 tsp. dried parsley