French Silk Pie

1 cup butter
1 cup sugar
3 heaping tablespoons cocoa
1 teaspoon vanilla

3 Eggs

Baked Pie Shell

Mix all ingredients, except EGGS and shell, well. Add one egg, beat for five minutes. Add a second egg, beat for five minutes. Add a third egg, beat for five minutes. Pour into pie shell and chill overnight - if you can wait that long to eat it!

Biggest Loser Pancakes

Ingredients:

6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla 
*Skim milk as needed for the right consistency

Instructions:

In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

Nutritional Info Per Serving:
181 Calories, 2.7g Fat, 10mg Cholesterol, 361mg Sodium, 20g Carbs, 2.8g Fiber

Half of this recipe is 7 WW points (made with low fat cottage cheese)

Skillet Chicken Fajitas

INGREDIENTS

• 1/4 cup vegetable oil
  2 tablespoons lime juice

  4 garlic cloves, peeled and smashed

  1 1/2 teaspoons smoked paprika

  1 teaspoon sugar

  1 teaspoon salt

  1/2 teaspoon ground cumin

  1/2 teaspoon pepper

  1/4 teaspoon cayenne pepper

  1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

INSTRUCTIONS

1. 1. Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.
   2. Heat oven to 200. Remove chicken from marinade and shake off excess. Heat remaining 1 tablespoon oil in skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake until chicken registers 160 degrees, 7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.
   5. Slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon few pieces of chicken into center of warmed tortilla and top with vegetables and lime wedges.

Blender Oatmeal Pancakes

1 C rolled oats
3/4 C milk
1/2 ripe banana
1/4 t cinnamon
2 t syrup
1/4 t salt
1/2 t vanilla
1 t baking powder

1 egg
Butter or oil for cooking

Directions:

Place all ingredients, except egg and cooking oil in a blender and blend until smooth.

Add egg and blend a few seconds more.
Let stand 10 minutes or longer to thicken batter.

If batter becomes too thick to pour easily, add some milk.

Heat butter/oil in frying pan or skillet.

Pour batter, by 1/4 - 1/2 cup, into pan and cook for 2-3 minutes on each side.

*This recipe is small and only makes 6-8 pancakes. Can be easily doubled.

SALLY LUNN BREAD (Non-Yeast Version)

1/3 cup butter
1/2 cup sugar
2 eggs, beaten
1 cup milk
2 cups all purpose flour
1/2 teaspoon salt
3 teaspoons baking powder

Cream butter and sugar together; add the beaten eggs. Add the milk alternately with the sifted dry ingredients. Pour into 2 buttered pie pans. Bake at 450 degrees for 20 minutes. Light as a feather and fit for a king!

Green Chile Stew

1 tablespoon oil

2 pounds cubed beef or pork stew meat

1 medium onion, chopped
2 T Flour

1½ cups beef broth (I use 2 cans of Campbell's Beef Consomme)

1 (4-ounce) can chopped green chilies

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt, to taste

Ground black pepper, to taste

2 large potatoes, peeled and cubed (I use 4 large potatoes)

Heat oil in a large pot over medium heat. Brown meat and onion until the onion is translucent. Add flour and stir until cooked/toasty. Add broth and green chilies. Stir in cumin, garlic powder, salt and pepper. Bring to a boil. Reduce heat and simmer for 1 hour. (Add more broth or water if needed while simmering.) Stir in cubed potatoes and simmer an  additional 30 minutes, or until tender.

Note: This is easy to convert to a slow-cooker recipe. Add browned meat and everything but the potatoes to a slow cooker. Cook on low 4 to 6 hours. Add potatoes for the final hour.

3-2-1 Cake (3 WW Points)

Combine 2 Cake Mixes in a Gallon ziploc Bag (1 cake must be Angel Food Cake for the dried egg)

When you want to eat the cake simply combine THREE tablespoons of cake mix (each tablespoon is 1 WW point - of pretty much any cake mix) - TWO tablespoons of water and mix well. - Microwave for ONE minute and let it sit for 15 minutes. Serve with FF whipped topping for a delicious treat.

Cheese Danish

2 - cans Pillsbury crescent rolls - I can sometimes find the sheets of dough instead (easier)

2 - 8oz packages cream cheese, softened

1 1/2 - cups sugar
1 - teaspoon vanilla extract
1 - teaspoon cinnamon
1 - stick (1/2 cup) unsalted butter (do not substitute)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together.

In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla, spread over top of dough.

Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again.

Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together.

Sprinkle cinnamon sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!

Hungarian Goulash

1/4 cup shortening, oil
2 lb round steak, cubed
1 cup sliced onions
1 garlic minced

3/4 cup ketchup
2 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
2 teaspoons paprika
1/2 teaspoon dry mustard ( i use regular)
1/8 teaspoon cayenne red pepper
3 cups water

2 tablespoons flour
1/4 cup water

3 cups egg noodles

Melt oil or shortening in skillet. add beef, onion, garlic, cook and stir until brown. Stir in ketchup, Worcestershire, sugar, salt & paprika, mustard, pepper and 3 cups water. Cover, simmer 2 to 2 1/2 hours. Blend flour and 1/2 cup water, stir gradually into meat mixture. Heat to boiling stirring constantly. Boil and stir 2 minute. Serve over noodles. This is an old recipe I got from a friend in 1976. Good.

Crockpot Pineapple Pork Roast

Pineapple Pork Roast
Ingredients

3 pound Pork Roast
1 15 oz can of crushed pineapple with juice
¼ C packed brown sugar
¼ C soy sauce - (I used light to reduce the sodium)
2 – 3 cloves of minced garlic
¼ - ½ tsp salt
¼ - ½ tsp of coarsely ground black pepper
1 tsp of dried rosemary (optional)
2 Tablespoons Cornstarch dissolved in ¼ C of cold water (to thicken sauce after cooking)

Preparations

Prepare the sauce by mixing all the ingredients except the pork roast and cornstarch in a bowl. 
Place the roast in the crock pot and pour the sauce on top. Cook on high 5-6 hours or low for 7-8.
Remove the roast from the crock pot when done, set aside and keep warm. 

Prepare the cornstarch and whisk into the sauce in the crock pot to thicken.
Add the roast back into the crock pot and let cook an additional 15 minutes more.