Stick Stew

When I first started this blog one of my first recipes was stick stew, I have been reminded by my Grandson that that recipe is no longer there.  So here it is again.

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We were going on a camping trip with our Grandson who had lived most of his 10 years in the city, so we thought a genuine camp out would memorable.  Little did we know how memorable it would be.  We were right away informed of the foods that he didn't like which were most of the things we had brought with us.  So I decided to put together a camp stew.  I am not really going to have a list of ingredients as per normal, this story is more about procedure.  First off using a camp kettle that resembled something like a Halloween brew kettle I added some beef stew meat about 2 pounds and browned this meat thoroughly over a roaring campfire in the big kettle once the meat was browned I added a quart of V-8 juice 4 potatoes cut up a chopped onion some sliced carrots and set this to slow boil.  After about a half hour it was time to stir this stew grabbed a nearby stick whipped it clean and stirred the stew.  Well by now Phillip had experienced some of our unique ways o f doing things.  Right away he asked if we going to eat this stew, I told him yes and he informed me that he wouldn't eat any stew that had been stirred with a stick. Since he stew was boiling hot I figured that the stick had been thoroughly sterilized it would be OK.  When it came time for supper Phillip relented and enjoyed the stew.  Phillip is now and adult with a family of his own and has no problem with stick stew.
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This is my story and I'm sticking to it.

Crustless Apple Pie

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Most of the fats and calories in pies actually come from the crust.  So in this recipe I have eliminated the crust.  I know to many people the crust is the best part, I think if you try this crustless pie it will make a simple fast tasty alternative.  The recipe given will make an 8" deep dish pie, if making a larger one just double the recipe. (and it don't have to be round)

Ingredients: for filling
1-can of pre-made no sugar added apple pie filling (most stores have it even wal*mart)
1/2-tbs vanilla
1-cup dried cranberries
1/2 cup slenda
3/4-cup baking mix
Mix all the ingredients together by hand, and the add to your pan that has been seasoned with a butter flavored kitchen spray and set aside you are now ready to make a topping.

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Ingredients: for the topping
1-cup un-cooked old fashion Oat Meal
1-cup walnuts (shelled)
1/2 cup splenda brown sugar
1/2 cup regular splenda
1/4 cup vegetable oil
1/4 cup sugar free maple syrup
Mix all these ingredients together by hand, and spread this mixter even over the pie filling and bake your pie at 375-400 degree until the top is nice and brown (30-40 minuets) let stand 30 minutes and serve.  This is similar to Apple Brown Betty

That's it!!

Easy fudge

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This fudge recipe is not loaded in fats and sugars and is so simple to make, that even a non-cook can easily make this yummy fudge.

Ingredients:
2 bags of semi-sweet dark chocolate chips.
1/4 cup skim milk or canned milk
1/2- table spoon vanilla
2- cups walnuts (chopped)

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Directions:
place chocolate chips in a medium pan and heat on a very low temperature until melted and then add all the other ingredients.  Stir
until everything is mixed well and pour into a seasoned cake pan and chill for a couple hours until fairly firm.  Once firm cut into 1 inch pieces and enjoy real  fudge.         That's it

"Lite" Cheesy Chicken

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When thinking about something like cheesy chicken you would think no-way this would be loaded in fats and calories, but not really if you use this method.  Not only is it simple but very tasty with-out the fats and extra calories.

 

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Directions:

Start by using the OMG naked fried chicken recipe found in this blog. (use the search box in the upper left corner of this blog) After you have cooked your chicken; just spoon some un-deluted Low-Fat Cheddar Cheese soup put out by Campbell's (they make a low-fat version) over the chicken pieces and simmer on low about 10 minutes. And wallah you have Cheesy  Chicken.

 

REDICULES CAKE

This is a recipe that I saw recently; about weird holiday desserts and thought it might be fun to pass on this ridicules recipe just for fun.  But if you like it and brave enough to try it more power to you.  I won't try it.

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This is a three layer cake; for lack of any other description.

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Ingredients:
2- cake mixes (your choice)
3- 8" pies pre-baked (any kind that has a top crust))
enough frosting to cover a three layer cake.

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Directions:
Mix up all of the cake mixes and set aside. Using three 9" round cake pans add just enough cake mix to cover the bottom of each cake pan and then add a pie on top of this (less the pie tin) now cover each pie well with the remaining cake mix and bake till each cake is done.  Now set each cake on a cooling rack for 1hr.  Carefully remove the cool cakes out of their pans and stack each cake on top of each other with a thin layer of frosting in between each layer; let that set for a few minutes then frost the whole cake.          You now have a three layer ridicules cake
This should make any teenager or caveman ready for dessert

PUMKIN PIE MUFFIN

This recipe is a muffin with a filling in the middle, and since it is near the Holidays I thought you might like something different and tasty.

 

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Ingredients:  (makes 6-8 regular muffins)

1-small can of pumpkin

2-cups baking mix

1 1/2-cups splenda

1-tbs nutmeg

1/4-tsp allspice

1/4-tsp ginger

1/4-tsp cinnamon

2-eggs

1/2-cup skim milk

1/2-cup applesauce

 

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Directions:

Empty the can of pumpkin in a mixing bowl and add:

3/4 cup of splenda

1-tsp nutmeg

1/4-tsp allspice

1/4-tsp ginger

1/4-tsp cinnamon

mix these ingredients together and set aside.

Now in a separate bowl mix 2-cups baking mix,2-eggs,3/4-cup splenda
1-tsp nutmeg, 1/2 cup applesauce 1/2 cup skim milk and 1/2 of the pumpkin mixter and stir this up by hand.  In each muffin cup add mixter to 1/3 full the add a table spoon of the pumpkin mixter in the middle of each cup then add enough of the baking mixter to fill the cups.  Bake at 400 degrees for 10 Min's then turn oven down to 350 for 20 Min's or until done, let cool 10 Min's and serve. hint: use release spray on pan

 

Dark Chocolate "Drop" cookies

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Finally a Chocolate Chip cookie that is low in calories and very "Yummy".
We both love Chocolate Chip cookies, but found that most traditional recipes were very rich and tended to be in the hardly never category;
I have spent off and on about 2 years trying to come up with a cookie that was low in calories and looked like and tasted like a cookie that could be enjoyed without feeling like 2 cookies would take care of lunch and supper as far as calories were concerned.  The following recipe made in this manner is very low in calories and fats plus just as simple to make as most traditional recipes.

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Ingredients: (for 1 dozen cookies)
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2-cups Jiffy Baking mix
1/2- tbs real vanilla extract
1-cup dark chocolate chips
1-tbs special dark coco powder
1-cup splenda
1/4-cup non-fat milk

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Directions:
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In a mixing bowl add all ingredients and mix with a fork until you have a very stiff dough; very much like traditional cookie dough, if the dough is too stiff add just a little more milk or water (the dough should cling to the fork) If it is too thin add a little more Jiffy Mix. Now prepare you cookie sheet, since there is very little fat in the dough you should spray you cookie sheet with a non-stick spray.  Using a spoon that is soup spoon size place 12 globs of dough on the cookie sheet about 1-inch apart and bake at about 350-400 degrees until the cookies are starting to brown on the bottom (about 15 mins ) remove when done and let cool 15 mins.

That's it !! ENJOY