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Recipes
STRAWBERRY SHORTCAKE WITH STRAWBERRY SAUCE
By JoyceW-2
PointsPlus Value: 4 per serving Yields 1 shortcake per serving NOTE: The longer you keep the berries in the...
- 2 sprays cooking spray
- 1 pound strawberries, sliced
- 1/3 cup powdered sugar
- 1 cup flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, cold
- 1/2 cup buttermilk, cold
- 2 tablespoons orange zest, finely minced
- 2 cups aerosal whipped cream
WARM BROWNIE PUDDING
By JoyceW-2
This brownie pudding keeps very well for up to a day in the refrigerator
- 1 (19.5 ounce) package fudge brownie mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1/4 cup water
- 1 1/2 cups firmly packed light brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1 1/3 cups boiling water
- ice cream or whipping cream (optional)
CHOCOLATE COOKIE ICE CREAM SLICE
By JoyceW-2
Prepare using your favorite flavor of ice cream
- 5 cups chocolate ice cream, slightly softened
- 14 chocolate chip cookies, crushed (about 1 1/4 cups)
- 1/4 cup margarine, melted
- 1 1/2 cups thawed whipped topping
- 1 square semi-sweet chocolate
HEARTY CHICKEN POT PIE
By JoyceW-2
You can substitute ham, turkey, or steak for the chicken
- 1 can (10 1/2 ounces) condensed chicken broth
- 1 1/3 cups water, divided
- 4 medium carrots, thinly sliced (about 1 1/2 cups)
- 3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
- 2 tablespoons olive oil
- 2 cups quartered medium mushrooms (about 8 ounces)
- 1 medium onion, coarsely chopped
- 1 cup frozen peas
- 1/3 cup flour
- 1 (15 ounce) package refrigerated pie crusts
- 2 1/2 cups chopped cooked chicken
PINEAPPLE UPSIDE-DOWN FRENCH TOAST
By JoyceW-2
PointsPlus Value: 5 Yield is one slice per serving
- 2 large egg whites
- 1 large egg
- 2/3 cup fat free skim milk
- 1 teaspoon vanilla
- 4 slices whole wheat bread
- 1 teaspoon canola oil
- 8 teaspoons unpacked brown sugar, divided
- 4 items canned pineapple slices (rings) in juice, drained
SLOW COOKER CHICKEN CACCIATORE
By JoyceW-2
PointsPlus Value: 8 Yields 1 cup per serving Serve this classic Italian stew plain or over whole wheat penne, For...
- 1 pound uncooked, boneless, chicken thighs or breasts, cut into bite size pieces
- 1 cup mushrooms, sliced
- 1 strip green pepper, sliced
- 1 cup chopped, uncooked, onion
- 1 clove garlic, minced
- 1 tablespoon canned tomato paste
- 14 1/2 ounce canned crushed tomatoes, fire-roasted
- 1/4 cup red wine, dry (Carlo Rossi burgandy, cabernet)
- 3/4 cup dried oregano, crushed
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
CRANBERRY SAUCE
By JoyceW-2
Mom
- 1 package fresh cranberries, washed and drained
- 2 cups water
- 2 apples, finely chopped, optional
- 2 cups sugar
GRILLED FLANK STEAK WITH ONIONS
By JoyceW-2
PointsPlus Value: 5 Yields 3 1/2 ounces of steak and 1/3 cup of onions per serving
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 2 teasooons minced garlic
- 1/4 teaspoon black pepper
- 1 1/2 pounds uncooked lean flank steak
- 3/4 teaspoon salt, divided
- 1 large uncooked red onion, cut into 1/4 inch thick slices
- 2 sprays cooking spray
CREAM PUFFS
By JoyceW-2
(Mom)
- FILLING:
- 1 stick margarine
- 1 cup water
- 1/4 teaspoon salt
- 1 cup flour
- 4 eggs
- whipped cream or topping
- 1 box frozen peaches, thawed and drained
GARLIC & HERB CRUSTED PRIME RIB WITH BROWN BUTTER SAUCE
By JoyceW-2
The sauce that accompanies the prime rib has an intensely rich, meaty flavor because it is a reduction
- 1/3 cup olive oil
- 3 tablespoons minced garlic
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons thyme
- 1 tablespoon rosemary
- 1 tablespoon coarse salt
- 1 tablespoon coarse pepper
- 1 (8 pound) bone-in beef prime rib roast
- 3 cups beef stock or broth
- 6 tablespoons margarine