Garlic Bread Seasoning

This is the perfect for homemade breadsticks, I also like to use it on my homemade pizza.  The recipe makes a generous amount so I like to keep the extra on hand in my fridge.

1/2 cup powdered parmesan cheese

2 tsp kosher salt

2 tblsp garlic powder

2 tsp oregano

2 tsp basil

2 tsp marjoram

2 tsp parsley

Combine ingredient in a jar (preferably one with a sprinkle top) and shake.

Mexican Casserole ~ Weight Watchers

This yummy casserole I found the first time I did weight watchers.  I love it because it's tasty and most of the ingredients are staples in my pantry!

2 cans 98% fat free cream of chicken soup (missing one can in the picture)
1 small can chicken breast (packed in water)
1 small can chopped green chili
1/4 cup salsa
1/4 cup minced onion (I use 1 tblsp dried onion)
1 1/2 cup pre-shredded reduced fat cheese
1 pkg. (10 count) cron tortillas

Tear up tortillas into bite size pieces and mix with all ingredients EXCEPT cheese...only add half of the cheese to mix.  Put in an 8x8 baking dish and top with remaining cheese.  Cover and bake at 350 degrees till cheese is all melted and bubbly on sides (30 -45 min.s).

WW points 5.5 per serving
6 servings

Hawaiian Macaroni Salad

I got this recipe from a ward luau we had it cold, with salad and teriacci chicken. I later made it a side to pulled pork sandwiches with tropical fruit. YUUMMM....

1 lb elbow macaroni
1 Tbl. spoon olive oil
1 1/2 Tbl. spoon salt (1 for the water and 1/2 for the salad)
1 can of tuna (drained)
1 tsp of pepper
1 minced stalk of celery (with leaves)
1 minced onion
1 finely shredded carrot
3 Tbl. spoon fresh parsley (2 tsp dried parsley)
2 cups Best Foods or Hellmans Mayo (brand makes a big difference)

* Cook pasta according to directions adding the salt and oil
*Mince and shred vegetables
* drain pasta in cold water twice
*mix pasta, tuna, salt, and pepper
*add veggies and parsley stir
* fold in mayo until well blended
* serve cold or warm (if chilled sometimes the pasta absorbs the mayo and it may need more)
( Make 4 recipes for x-large foil pan serves a side for about 60 people)

Cinnabun Popcorn

This was featured at Witney's babyshower, everyone raved about it!! Yeah, it's that fantastic!

12 cups popped popcorn (about 1/2 cup kernels)

1 cup nuts (I used cashews)

1 cup brown sugar

1/2 tsp. cinnamon

1/2 cup Karo Syrup

a pinch of salt

1 stick of real butter (I used salted butter)

1 tea. vanilla

1 tea. cinnamon

1/2 tea baking soda

vanilla flavored Almond Bark

Preheat oven to 250 degrees

Pick out any unpopped kernals. Place popcorn an nuts in a large bowl, set aside. In microwave safe bowl, measure your brown sugar, and throw in a pinch of salt. Chop butter into chunks and place on top of the sugar mixture. Pour Karo Syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes more. Remove and stir and then return to microwave for 2 minutes more, until hot and bubbly.

The butter will combine well with ingredients by now.

Remove from the microwave and add in vanilla, cinnamon, and baking soda. Stir to combine. The mixture will foam and rise. Pour caramel mixture over popcorn and nuts and stir very well, until everything is well coated.

Spread popcorn mixture onto well greased cookie sheet(s). Place in the oven and bake for 10 minutes stirring every 5 minutes....if you want slightly chewy. Bake 20 minutes, stirring every 5 minutes...if you want your popcorn crunchy.

Melt your Almond Bark (about 4 oz), and drizzle over popcorn. Let cool, until chocolate has set. Break into chunks and enjoy.

Lemon Poppy Seed Bread

I found this while searching around the internet one day.

Ingredients:

1 box lemon cake mix

1 (small) box instant lemon pudding

2 teaspoons poppy seed

1/2 cup canola oil

1 cup water

4 eggs

Frosting:

about 4-5 tablespoons milk

about 3 cups powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. Mix the dry, mix the wet and then combine. Then beat in a mixer for 4 minutes. Pour into two medium greased loaf pans (I've attempted 1 large loaf pan twice and both times it did not rise in the middle). Bake for 40-45 minutes. Don't open the oven too soon or chances are it will sink in the middle.

While it's cooling, whip up your frosting. It will be more like a glaze and it should run off the spoon in a thick stream.

When it's completely cool, set the loaf on a long sheet (or couple pieces) of saran wrap. Then drizzle the glaze all over the top, let it drip down the sides and add more to the top. Next, wrap the saran wrap over the bread, covering all of the bread tightly. Don't worry, when it comes out of the freezer, the wrap will come right off and the frosting will stay on the bread. When it's all wrapped up, pop it in the freezer for at least a couple hours. I think it's best when its sat in there over night. It's going to be firm, moist and cold!

Banana Cream Pie

CRUST:
1 Pkg of gram crackers
1/4 cup butter
3 Tbl. spoons of brown sugar

Filling:
1 Pkg of instant vanilla pudding
2 large Bananas

Topping:
1 large banana
1 Tbl. spoon lemon juice
1/2 tub of whip cream

* Mix crushed gram crackers with the brown sugar. Melt butter and add to sugar and cracker mix. press to the sides and along to bottom of the pan.
* Cut bananas in slices onto the pie crust and pour vanilla pudding over the top.
*Add whipped cream if desired and then cut remaining banana over the top. Put a drop of lemon juice on banana slices to keep them from going brown, and CHILL.

Snickerdoodles

This is my all-time favorite cookie. It's Emeril Lagasse recipe, which is by far the best!

Pre heat oven to 350 degrees

2 3/4 cups all-purpose flour

1 teasp baking soda

1/2 teasp fine salt

1/2 cup shortening

8 tblsp (1 stick) unsalted butter, softened

1 1/2 cups sugar, +3 tblsp

2 large eggs

1 tblsp cinnamon

Sift the flour, baking soda, & salt into a bowl.

With a handheld mixer, beat together the shortening and butter. Add the 1 1/2 cup sugar and continue beating until light and fluffy, (about 5 minutes). Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix 3 tblsp. sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls into cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until golden brown, but still moist in the center about 12 min. Cool on a rack.