Belinda's profile page
Recipes
Honey-Mustard Chicken
By Belinda
Sauce can be made ahead and store until time to use
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 2 T chopped fresh dill or 1 T dried dill
- 1 tsp freshly grated orange peel
- 1 (2 1/2 lb) chicken, quartered
Microwave Peanut Butter Fudge
By Belinda
Put sugar, peanut butter and butter in a glass bowl ansd microwave on high for 2 minutes
- 1 lb powdered sugar
- 1/2 cup peanut butter
- 1 stick butter
- 1/4 cup milk
- 1 T vanilla
- 1/2 cup nuts
"Fake" Buttermilk
By Belinda
I don't keep buttermilk in the house and in a pinch you can use this as a replacement
- 1 teaspoon distilled white vinegar
- 1 cup milk
Corn Casserole
By Belinda
Mix all ingredients together and pour into a greased 9x11 pan
- 1 15 oz. can cream style corn
- 1 15 oz. can whole kernel corn, undrained
- 1 box Jiffy (or other brand) corn muffin mix
- 1 cup sour cream
- 1 stick melted butter
- 2 eggs, beaten
Caramel Apple Salad
By Belinda
1 cup is 1 weight watchers point
- 1 small box instant sugar free butterscotch pudding
- 8 oz crushed pineapple, undrained
- 3 cups chopped apple
- 1 cup mini marshmellows
- 1 cup fat free cool whip
Deviled Eggs
By Belinda
Boil the eggs until they are hard-cooked
- 1 dozen eggs, hard-cooked
- 1 C Miracle Whip or Mayo (or to taste)
- 1 TBS sweet relish
- 2 tsp. mustard
- 1 tsp. onion salt
- Paprika for garnish
Cheese Stuffed Bacon Wrapped Hot Dogs
By Belinda
Cut a slit in the hot dog
- All Beef Natural Casing Hot Dog
- Swiss Cheese
- 2 strips of thick cut bacon
- 3-4 toothpicks
Layered Pasta Salad
By Belinda
Layer first 4 ingredients in a clear 3 qt- serving bowl
- 3 cups medium shell macaroni, cooked and drained
- 1 large red onion, sliced
- 1 pkg (10 oz) frozen peas, thawed, drained
- 1/2 cup real mayonaise
- 1/2 cup ranch dressing
- 1 cup cheddar heese
- 1 cup halved grape tomatoes
Nacho Potatoes Recipe
By Belinda
courtesy Sandra Lee
- 1/2 (22-ounce) bag waffle fries (recommended: Ore-Ida)
- 1 (16-ounce) can black bean refried beans (recommended: Rosarita)
- 1 cup Mexican style shredded cheese (recommended: Kraft)
- 1 (2 1/4-ounce) can sliced black olives (recommended: Early California)
- 1/2 cup mild chunky salsa (recommended: Pace)
- 1/2 cup sour cream
Wassail
By Belinda
In a large pot, mix the wine, cider, sugar, cloves, allspice and cinnamon
- 6 C red wine
- 10 C apple cider
- 1/2 C brown sugar
- 2 tsp. whole cloves
- 2 tsp. whole Allspice
- 2 (3") sticks of cinnamon
- 3 oranges (studded with cloves)