Taste Tester Notes: for another flavorful variation use an orange cake with orange soda

Servings 12

Ingredients:

1 (18-1/2 ounce) package lemon cake mix

1 (3.4 ounce) package vanilla pudding mix

4 large eggs

3/4 cup vegetable oil

1 (12 ounce) can Mountain Dew

Instructions:————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease and flour a 10-inch tube pan (can use a bundt pan).

In a large mixing bowl combine all ingredients; beat on low speed of an electric mixer for 1 minute, then continue beat on medium speed for 2 more minutes.

Pour into prepared tube pan.

Bake for 45-50 minutes or until cake tests done.

Frost or dust with confectioneres sugar.

I warn you be prepared to eat this all by yourself!….this is best served warm or at room temperature and served the same day it is made

This recipe was tested using a 9-inch pie plate, although it may also fit into an 8-inch pie plate

Servings 6

INGREDIENTS:

1 cup 18% table cream (or can use half and half cream)

2 large eggs

1/4 teaspoon salt

1/2 teaspoon coconut extract (can use 1-1/2 teaspoons vanilla but will less the coconut flavor)

3/4 cup sugar (this will give you a sweet flavor you can reduce slightly if desired)

1/4 cup melted butter

1/4 cup all-purpose flour

1-1/2 cup sweetened flaked coconut

vanilla ice cream or sweetened whipped cream

INSTRUCTIONS:————————————-

Preheat oven to 350 degrees F.

Generously grease a 9-inch pie plate.

In a mixing bowl beat the table cream with eggs, salt and coconut extract and sugar for 2 minutes, then add in melted butter and beat for 1 minute.

Add in flour and beat until well combined.

Stir in the coconut.

Pour into pie plate.

Bake for 22-25 minutes or until just set (this will not take long to bake).

Serve warm or room temperature topped with vanilla ice cream or sweetened whipped cream.

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These are delicious served with a creamy gravy, make these are spicy as you like by adjusting the jalapeno and/or the cayenne amount

Servings 8

Ingredients:

1 (3 ounce) package cream cheese, softened

2 tablespoons milk (can use light cream)

1 to 2 tablespoons pickled jalapeno slices, chopped

1/2 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper

pinch cayenne pepper, optional

1/2 teaspoon garlic powder

2 cups finely cubed cooked chicken

1 large green onion (or use 1/2 cup chopped yellow onion)

1/3 cup shredded cheddar cheese

1 (8 ounce) tube refrigerated crescent rolls

melted butter

garlic powder, optional

Instructions:————————————

Preheat oven to 375 degrees F.

Prepare an ungreased baking sheet.

In a large bowl beat the cream cheese with milk.

Add in the next 8 ingredients until well blended.

Separate the crescent dough into 8 rectangles.

Divide/spoon the chicken mixture onto each rectangle, then bring the corners up to the center then pinch edges to seal.

Place onto baking sheet,  brush with melted butter then lightly sprinkle with garlic powder if desired.

Bake for about 15-20 minutes or until golden brown.

This may be fully assembled up to a day in advance and refrigerated until ready to bake, use a good brand of condensed tomato soup

Servings 6

Ingredients:

1 to 1-1/2 pounds medium uncooked shrimp, peeled and deveined

1 tablespoon oil

2 tablespoons lemon juice,

3 tablespoons butter

1/2 large green bell pepper, chopped

1 small onion, chopped

3 garlic cloves, minced

1/8 to 1/4 teaspoon cayenne pepper, or adjust to taste

1 (10-3/4 ounce) can condensed tomato soup, undiluted

1 cup heavy 35% whipping cream, unwhipped

2-1/2 cups cooked rice (use a firm cooked rice)

1 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

2/3 cup slivered almonds, toasted and divided

1/3 cup freshly grated Parmesan cheese (can use more).

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 2-quart baking dish.

Cook the shrimp in boiling water for 3 minutes or until just pink; drain well then transfer to a bowl,  pat the shrimp as dry as possible using paper towels, then and toss with 1 tablespoons oil and lemon juice.

In a skillet heat butter oven medium-high heat.

Add in onion and bell pepper; saute for about 3 minutes or until tender.

Add in garlic and cayenne and cook for about 1-2 minutes.

Stir in the condensed soup, heavy cream, cooked rice, salt and pepper, 1/3 cup toasted almonds and cooked shrimp; mix until thoroughly combined.

Season with more salt and pepper if needed.

Transfer to casserole dish.

Sprinkle with Parmesan cheese.

Bake uncovered for 30-35 minutes.

Remove from oven and top with remaining 1/3 cup almonds; return to oven and bake for another 20 minutes longer

1. In a medium bowl toss together chicken with celery, onions and cranberries.
2. In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
3. Cover and chill for a minimum of 4 or more hours before serving.
   
4. Just before serving mix in grape halves then season with black pepper.

No one will ever suspect this is a lower fat!…

One serving is 5 points for Weight Watcher’s

Servings 6

INGREDIENTS:

2 tablespoons butter

1 medium onion, chopped

2 garlic loves, minced

3 cups reduced-sodium and fat chicken broth

1 pound potatoes, peeled and cut into small cubes (about 2 medium potatoes)

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper, or to taste

1/4 teaspoon cayenne pepper, or adjust to taste (can omit)

1/4 cup all-purpose flour

1 cup fat-free milk

1 cup reduced-fat evaporated milk

1-1/2 cups cooked diced chicken breast

1 large green onion, chopped

INSTRUCTIONS:———————————————

In a large saucepan melt butter over medium-high heat.

Add in onion and saute for about 3 minutes.

Add in garlic and cook stirring for about 1 minute.

Stir in the chicken broth, cubed potatoes, salt, pepper and cayenne; bring to a boil.

Reduce heat cover and simmer for 10-15 minutes or until the potatoes are just fork tender.

In a bowl whisk the flour with fat free milk until smooth then stir into the simmering broth whisking constantly, then add in evaporated milk; bring to a boil, cook stirring for 2 minutes or until thickened.

Mix in the cooked chicken until heated through.

Ladle into bowl then sprinkle with green onion.

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