PIZZA PINWHEELS

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This is a rather simple procedure rather than a recipe. all you need is an un-cooked 12 to 14 pizza crust placed on a floured surface apply you favorite pizza sauce thinly add a light covering of mozzarella cheese or Romano and roll this pizza up covering with plastic wrap and chill in the refrigerator for a couple hrs.  remove the plastic wrap and slice cross wise as if cutting cinnamon rolls about 1 inch thick now place all these 1-inch thick cuts on a cookie sheet or pizza pan, now top each one of these with some meat or veggie or both add a little More cheese and bake at 400-450-degrees until done to your liking.

THAT'S IT HAVE FUN!!

Mexican Fritata

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Fritatas can be baked or pan fried, in this recipe I use pan fried.  A fritata is basically an open faced omelet.  The list of ingredients is for two servings; just add more for addition servings.

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Ingredients:
2-plain corn tortillas crumbled up small
2-cups taco seasoned ground turkey cooked
2-green onions diced
1-medium ripe tomato
1-jalapeno pepper chopped seeds removed
4-large eggs

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Directions:
Mix all the above ingredients together in medium mixing bowl and add to a well seasoned 12 inch skillet with low heat and the lid on until firm.

That's It !! Serve with sides of salsa, sour cream or Avocado



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

Slum Gullion

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The term slum gullion mearly referes to a poor thin stew, but it don't need to be.  Mostly the way I see it is choices of ingredients and procedures.  This in my opinion is simply a quick one pan meal that includes meat and vegetables in a savory sauce.  I recommend serving this with a salad and bread of your choices.  The choices are yours as to the ingredients for the Slum Gullion also depending on what you like; the following is my version of Slum Gullion.

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Ingredients:
1-lb ground turkey or ground beef
1- can of salt free diced tomatoes
2-cups cooked pasta (elbow Macaroni or egg noodles)
1-cup diced onion
1-cup diced sweet pepper ( or hot your choice)

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Directions:
This is where simple comes in play; in a med-large skillet brown the ground meat and then add all the rest of the ingredients and simmer for about 20 minutes. Add more liquid if needed, I like mine  rather thick and not runny like Goulash          That's It !!     

Myks Extreme Pizza

Since I love pizza I have been experimenting on a logical choice.  Most of the calories come from the cheese and choice of toppings. So here is what I come up with.  I only used about 1/4th of the cheese an use toppings that are low in fats mostly. I also use a thin crust.  I went to papa Murphy's and ordered a pizza with very little cheese and a grilled chicken for the meat topping,  most any pizza parlor would do the same try it. Now here is the way I made my pizza at home.

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Ingredients: (for a 12 inch pizza)
1-12 inch Boboli thin crust
1/2 pound Italian seasoned ground turkey (pre-cooked)
1/2 jar marinated artichoke hearts
1/2 cup part skim milk mozzarella cheese
1/2 cup grated Parmesan cheese
1-cup ripe olives sliced
1-cup sliced mushrooms

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low fat ranch dressing (red sauce if you prefere)
salt free Italian spices

.Directions:
now its time to build you pizza.  Using the boboli crust spread on some ranch dressing (enough to coat well) and liberally sprinkle this with the Italian seasoning now add the Parmesan cheese all over then add the pre-cooked ground turkey, olives, mushrooms and artichoke hearts; sprinkle all over the top the mozzarella cheese.  You now have a low calorie oven ready pizza (I generally add a few tomato slices on top) use the guide on the Boboli package for cooking and heat.  That's It Enjoy!!   

Pancho's Grilled Chicken with Enchilada Sauce



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Recently I enjoyed a marvelous Mexican Dish that I would like to share.
It is a very simple recipe to make if you like Mexican food.

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Ingredients:
1-small can of enchilada sauce
1/2- medium onion
1-small green pepper or Anaheim pepper             
1-sprig cilantro chopped
1-tsp corn starch
2-Grilled chicken breasts

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Directions:
First off grill your chicken your way.
Now make your sauce by separating the onion 1/2 slices and saute them in some olive oil till lightly brown, add the pepper lightly chopped, and the cilantro, the corn starch to the pan; stir this around until the corn starch coveres everything and no clumps. then add the enchilada sauce and stir this all up heat on med-low heat until the sauce bubbles.  On a plate place a grilled breast and top with plenty of the sauce and top with a small amount of grated cheese if you like.  Serve with a side of Re-Fried beans and a nice salad topped with salsa.     That's it!!

Cobblepie

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Since we have been traveling, things haven't been normal, first off my computer developed an "attitude" but that's fixed so now I should be back to working on this blog. I tried out in desperation a new dessert that I like very much. It is a cross between a cobbler and a pie; so here it goes.

Ingredients:
2-cups baking mix
1-20 ounce can of no-sugar added pie filling
1/4 cup brown sugar
1-cup dried cran berries or raisins
1-tsp nutmeg
1/2 cup sugar or splenda

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Directions:
Start by mixing the baking mix-nutmeg-sugar in medium mixing bowl and add enough liquid to make a pourable batter.  Using a 10 inch deep dish pie tin that has been sprayed with non-stick spray; pour in about half of the mixture of batter and bake at 375-400 degrees until just firm. Remove pie tin and let this cool about 5 mins.  Now add the pie filling and raisins lightly mixed and pour remaining batter over the top and bake till lightly brown.  Set to cool 5-10 mins. slice and enjoy.

Bannock (pan bread)

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This is an old standby recipe used by Boy and Girl scouts to make bread while out camping.  It is very simple to make but also very tasty, also used by early pioneers; it is similar to Indian fry bread.  Indian fry bread traditionally is made with a yeast dough; this recipe does not use yeast.


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Traditional Recipe

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Ingredients:
2-cups flour
2-tbs baking powder
2-tbs sugar (more if you like)
2-pinches salt

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Directions:
Mix all ingredients together and add just enough water to make a dough; divide the dough into 4-6 pieces and form each piece into a thick patty and place each patty into and oiled skillet.  On med-low heat brown each side till golden brown; at this point when both sides are browned it should be done.

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Iite Version

.Ingredients

2-cups baking mix
2-tbs splenda
2-pinches salt
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Directions:
Use the same directions as above.  You can also bake both versions.
for added fun you can add dried fruit or fresh fruit. Just about any flavor or coating can be added to make these taste the way you like.          Thats it

 

"Spotted Pup" (Cowboy Pudding)

Spotted Pup is an old frontier dessert made very simple due to the lack of certain ingredients which just was not available to early travelers, eggs being the most common item not readily available to travelers. So this recipe is an early version of rice pudding; also known as "Cowboy Pudding" and was made in a dutch oven over a open fire.  This also works if your are out camping and have a dutch oven, but my version is more modern that can be made at home on the stove.

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Ingredients:
2-cups uncooked white rice (I prefer jasmin rice)
1/2-cup wheat bran
2-cups slenda or sugar
3-quarts skim milk. or canned milk in equivalent amount.
1-lb raisins or other dried fruit
1-tbs nutmeg

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Directions:
Place all ingredients in large sauce pan or dutch oven; and bring to just starting to bubble. reduce heat to simmer and stir frequently as sticking will happen real easy. when rice is done (about 20 minutes) keep stirring as this will help with the thickening; keep on low heat stirring constantly until spoon stands up on it's own, at this point the pudding is done and ready.     Thats it
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I frequently use left-over rice in a similar way it's faster and a good use of left-overs. just adjust the ingredients according to the amount of rice you have

Huckle Buckle

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This recipe is a quick dessert so simple I recommend that you let kids or non-cooks make it.
If you don't have Huckle Berries in your area; Blue Berries make a good substitute.


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Ingredients:

1 white cake mix
2 cups Huckle Berries or Blue Berries
1/4 cup Oat Bran

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Instructions:

Mix the cake mix according to the directions on the package. Add your berries to the mix and pour into a well non-stick 9x9 inch cake pan and add a few berries to the top; and bake according to the instructions on the cake mix.                                         Thats it

Old fashoned Wild Black Berry Slump

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This is an old recipe that I have modernized but still works quite well.  Basically this is how cobblers got started.  This Slump recipe is a cousin to a cobbler; also known as Black berry grunt, it just depends on what it's called in your area.

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Ingredients:
4 cups fresh wild black berries.
1 cup Splenda or sugar divided.
1 cup all purpose flour
1 1/2 tsp. baking powder.
1/4 tsp salt.
3/4 cup skim milk.
2 tbs extra virgin olive oil.

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Directions:
Pre-heat oven to 373 degrees.  Put Black berries in a 6 cup glass deep dish pie plate. Sprinkle 3/4 cup Splenda or sugar over the berries.  Sift together flour and baking powder into a medium bowl.  Stir in salt and remaining 1/4 cup sugar or Splenda.  Add milk and oil and whisk till smooth. and pour batter over berries; and bake 40-45 Min's until top is golden brown. Transfer slump to cooling rack
 for 20 Min's. Serve warm           That's it enjoy

Blue Berry Buckle

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Blue Berry Buckle has been a part of my life as long as I can remember.  Altho this simple desert as been associated with many different gatherings, such as showers etc.  There is no reason you can't have it anytime.  There are many different versions of this delightful summer desert; my version is probably the most simple and fastest way of making this dessert.

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Ingredients:

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1 1/2- cups Bakeing mix
1/2 - cup apple sauce
3- cups fresh or frozen blue berries
1- egg
1 1/2 cups  Slenda
1- tbl spoon nutmeg
1-tbl spoon vanilla
1/2- cup skim milk

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Directions:

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 Hand mix all the above ingredients together in medium mixing bowl. And pour into an 8x8 baking dish or pan that has been prayed with cooking spray and bake at 350-400 degrees until the center has reached 160 degrees or spongy when you press on it.
Note: When using splenda bake on lower rack.  If you use sugar bake on middle rack.

.Thats it

"Beans Beans the Musical Fruit"

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Beans have been a staple food for many generations, and now that we know their value in terms of protein,fiber and costs beans are probably the most cost effective healthy food we can put on the table; except for the gas that they produce more households would serve them more often.

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I am going to list some helpful solutions to the gas problem.
Beans have an outer shell that has a lot of Complex Sugar that causes the UN-friendly gas; so the solution is to reduce this complex sugar in the preparation process.  Listed below are some time honored methods used.

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1. It is said that if you soak beans in a water, baking soda solution overnight and rinse three times before cooking that there will be no gas. This mostly helps the break-down the outer shell but as the outer shell is opened the beans will absorb some of the baking soda, thus changing the taste of the beans somewhat.  This method is helpful  but not complete
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2. If you soak beans in a Saltwater solution overnight this method will definitely help soften the outer shell of the bean making it cook quicker and help remove some of the complex sugar, but the bean does absorb some of the salt.  This method work real well for a quick cook about 2 hrs for 1lb of beans, but is marginal for reducing the complex sugar ; thorough rinsing is necessary.
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3.This method works real well but is rather involved for what should be a simple process. you soak your beans overnight the rinse 2-3 times add fresh water and boil for 1 hr and them remove all liquid and rinse. now add your seasoning enough liquid to cover beans by 1-2 inches.
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4. This is the method I use. I soak my beans overnight in fresh water, before cooking I rinse 3 times and add the beans to a lined crock pot with enough fat free beef or chicken broth to cover by 1 inch and add seasoning ,no salt until done.  If need be any added liquid is more broth and cook oh high till fall apart done.   Then before I eat any I take 3 beano tablets and enjoy gas free beans.

"Flat-out Good"

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I have been experimenting with a fairly new product on the market made by Flatout a company that makes flat bread its called  Flatout foldit .  This flat bread is the most unique and versatile flat bread I have seen it is high in Fiber and omega 3 plus whole wheat and low in fat and carbs while being quite filling, and only 90 calories per unit.

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Each unit can be grilled, toasted or baked it into a personal pizza; or  about anything you might use bread for with less calories and all the good stuff in it.  I use this with a turkey patty as a burger, It works quite well for breakfast sandwiches, grilled cheese and make a good personal pizza.

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I have found this item in most food stores along with tortillas; even Wal*Mart has them.
Give-em a try and let me know what you think.