CorbettCook's profile page
Recipes
Best Baked Onion
By CorbettCook
Peel onions, leaving roots intact
- 4 large Vidalia onions
- 1/4 cup cold butter, cut into pieces
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Everglades Heat Seasoning to taste
- 1 cup shredded (fresh) Parmesan cheese
Coconut Poke Cake
By CorbettCook
Serving Size 1/24 of a recipe Servings Per Recipe 24 --------------------------------------------------------...
- 1 (18.25 ounce) package white cake mix
- 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (8 ounce) package flaked coconut
Vegetarian Chili
By CorbettCook
This was one of my favorite original WW recipes 353 calories 18 g protein 11 g fat 49 g carbs 1156 mg sodium
- 1 TBS + 1 Tsp oil
- 2 medium carrots, shredded
- 1/2 c. sliced celery
- 1/2 c. chopped green bell pepper
- 1/2 c. chopped onion
- 1 garlic clove, minced
- 2 c. canned whole tomatoes, chopped
- 2 c. fresh mushrooms, sliced
- 2 c. tomato sauce
- 6 oz. cooked chick peas (garbanzos)
- 6 oz. cooked navy or white kidney beans
- 6 oz. cooked red kidney beans
- 1 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 oz. Monterey Jack cheese
Sauerkraut Soup - Anthony's
By CorbettCook
This recipe is from Anthony's
- Cabbage
- Potatoes
- Sauerkraut
- Onions
- Celery
- Dill weed
- Nonfat plain yogurt
- Spike
- Sour cream
- a little butter
- Sea salt
- Cayenne pepper
- Flour to thicken
Brunch Sausage Casserole
By CorbettCook
GREASE 13 x 9-inch baking dish
- 1 pkg. (16 oz.) bulk pork sausage, cooked, drained and crumbled
- 4 cups cubed day-old bread
- 2 cups (8 oz.) shredded sharp cheddar cheese
- 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
- 10 large eggs, lightly beaten
- 1 teaspoon dry mustard
- 1/4 teaspoon onion powder
Garden Tomato Vegetable Soup
By CorbettCook
Nutrition Facts Serving Size 1 (261g) Calories 101 Calories from Fat 21 (21%) Amount Per Serving %...
- Options:
- 5 cups vegetable stock
- 1 cup tomato puree
- 2/3 cup water
- 1/3 cup small semolina pasta
- 1 (14 ounce) can diced tomatoes
- 1 1/2 cups frozen sweet whole kernel corn
- 1 1/2 cups crinkle cut frozen carrots
- 5 stalks celery hearts, chopped
- 1 sliced red bell pepper
- 1 small zucchini, thinly sliced
- 1 tablespoon garlic salt
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- For a slight variation, use diced fresh carrots instead of frozen, and about 1 cup of barley instead of semolina. Add any kind of fresh or frozen vegetables on hand. Peas and green beans work well.
Healthy Creamy Fruit Dip
By CorbettCook
Soften cream cheese in large mixing bowl
- 8 oz low fat cream cheese
- 6 oz sugar free, fat free vanilla yogurt
- 1 tst vanilla extract
- 3 tbsp Spenda
Bacon Rollups
By CorbettCook
Mix all ingredients except bread and bacon
- Hollywood whole wheat bread
- 1 lb. bacon
- 8 oz. cream cheese
- 2 T chives
- 1 t. cavender's seasoning
- 1 t. worcestershire
- 2-3 T mayo
Jalapeno Cornbread
By CorbettCook
Mix cornbread mix, milk, salad oil, and beaten eggs
- 3 cups cornbread mix
- 2 cups milk
- 1/2 cup jalapeno, chopped finely
- 1/2 cup salad oil
- 3 eggs, beaten
- 1 medium onion, chopped finely
- 2 tbs. Sugar
- 1 cup cream corn, (I use half creamed and half whole kernel)
- 1 1/2 cup sharp cheddar cheese, grated
- 1/4 lb. Bacon, cooked and crumbled
- 1/4 cup chopped pimentos
- 1/2 tsp. Garlic, minced
Deviled Egss with Champagne vinegar
By CorbettCook
12 large eggs 2/3 cup mayonnaise 1 1/2 teaspoons tarragon-infused champagne vinegar 2 1/2 teaspoons Dijon mustar
- 12 large eggs
- 2/3 cup mayonnaise
- 1 1/2 teaspoons tarragon-infused champagne vinegar
- 2 1/2 teaspoons Dijon mustard
- 3/4 teaspoon mustard powder (Colman's)
- 1/4 teaspoon cayenne (or to taste)
- 1/2 teaspoon curry powder
- Finely ground kosher salt and ground black pepper
- Your favorite dry rub