This was a pretty good roast. Especially when you got to the cloves of garlic, after they had been cooking in the crock pot all day they were so yummy. Though next time I may add more, but then I've always been a big garlic lover. I also used Mrs. Dash instead of salt to cut back on the salt intake.
Italian Beef Roast
(Weight Watcher Points per serving 7)
Ingredients:
1 (3 to 4 lb) lean rump roast
2 tsp salt, divided
4 cloves garlic
2 tsp grated Romano or Parmesan cheese, divided
1 (12 oz) can beef broth
1 tsp dried oregano
Directions:
Set rump roast in slow cooker. Using a sharp knife, cut four 1 1/2" to 2" deep slits into top of roast. Sprinkle 1/4 teaspoon salt into each cut. Place 1 garlic clove in each cut and sprinkle 1/2 teaspoon cheese over garlic in each cut.
Pour beef broth over roast and sprinkle with dried oregano. Cover and cook on low setting for 10 to 12 hours. To serve, remove roast from slow cooker. Cut roast into slices or shred meat. Divide shredded meat on buns. Ladle remaining liquid into individual bowls and serve with sandwiches for dipping.
Serves 6 to 8.
Enjoy,
Patti
Wednesday, February 24, 2010
Tuesday, February 23, 2010
Sicilian Casserole
This was sooooooo good. This one beats the Casserole Italiano by a landslide. The addition of the cream cheese and the sour cream to the macaroni noodles gave it such a great flavor. Two thumbs WAY up on this recipe!!!!!
Sicilian Casserole
(Weight Watcher Points per serving 10)
Ingredients:
1 lb ground beef
1 onion chopped
1 green bell pepper chopped
1 (6 oz) can tomato paste
1 (8 oz) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz pkg cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan Cheese, divided
Directions:
Preheat oven to 350 degrees F. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well. Add to the beef mixture in the large saucepan, tomato paste, tomato sauce, water, and dried Italian seasoning, stir well to blend. Let simmer for 10 minutes to blend flavors.
Meanwhile, cook elbow macaroni according to package directions. While macaroni is cooking, combine cream cheese and milk in a medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with a wire wish until sauce begins to thicken and blends to form a smooth sauce. Drain noodles and combine with cream cheese mixture and half the Parmesan cheese, stir to combine.
In a 2 quart casserole dish, place all of the cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze ahead, add 1 Tbsp cornstarch to cream cheese sauce. Prepare casserole as directed but instead of baking, chill in the refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake covered, for 25-35 minutes (5 minutes longer) until bubbly.
Serves 8
Enjoy! (I know I did)
Patti
Sicilian Casserole
(Weight Watcher Points per serving 10)
Ingredients:
1 lb ground beef
1 onion chopped
1 green bell pepper chopped
1 (6 oz) can tomato paste
1 (8 oz) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz pkg cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan Cheese, divided
Directions:
Preheat oven to 350 degrees F. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well. Add to the beef mixture in the large saucepan, tomato paste, tomato sauce, water, and dried Italian seasoning, stir well to blend. Let simmer for 10 minutes to blend flavors.
Meanwhile, cook elbow macaroni according to package directions. While macaroni is cooking, combine cream cheese and milk in a medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with a wire wish until sauce begins to thicken and blends to form a smooth sauce. Drain noodles and combine with cream cheese mixture and half the Parmesan cheese, stir to combine.
In a 2 quart casserole dish, place all of the cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze ahead, add 1 Tbsp cornstarch to cream cheese sauce. Prepare casserole as directed but instead of baking, chill in the refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake covered, for 25-35 minutes (5 minutes longer) until bubbly.
Serves 8
Enjoy! (I know I did)
Patti
Sunday, February 21, 2010
Lemon Blossoms
This yummy recipe is a Paula Deen recipe. I made this during the past year for a tea for cancer survivors. This is a very yummy and fragrant dessert. The serving size is 3 mini blossoms which is a very satisfying amount. I would make this again for a gathering to be enjoyed.
Lemon Blossoms
(Weight Watcher points per serving (3 blossoms) is 8 points)
Ingredients
1 (18 1/2 oz) package yellow cake mix
1 (3 1/2 oz) package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon zested
3 Tablespoons vegetable oil
3 Tablespoons water
Directions:
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Makes 5 dozen cakes.
Enjoy,
Patti
Lemon Blossoms
(Weight Watcher points per serving (3 blossoms) is 8 points)
Ingredients
1 (18 1/2 oz) package yellow cake mix
1 (3 1/2 oz) package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon zested
3 Tablespoons vegetable oil
3 Tablespoons water
Directions:
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Makes 5 dozen cakes.
Enjoy,
Patti
Wednesday, February 17, 2010
BBQ Cola Ham
This was sooo yummy. The ham was so tender and juicy from sitting in the crock pot all day. This is definately on my keeper list. I can imagine making this for a holiday meal for sure. You can reduce the calories I am sure by using the Splenda brown sugar and possibly Diet Coke instead of regular Coke. Also make sure you use a low sodium ham for best flavor.
BBQ Cola Ham
(Weight Watcher Points per serving 12)
Ingredients:
1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola (Coca Cola)
3 to 4 lb pre-cooked ham
Directions:
Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in crock pot and add remaining cola. Cover and cook on low for 6 to 7 hours.
Enjoy!
Patti
BBQ Cola Ham
(Weight Watcher Points per serving 12)
Ingredients:
1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola (Coca Cola)
3 to 4 lb pre-cooked ham
Directions:
Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in crock pot and add remaining cola. Cover and cook on low for 6 to 7 hours.
Enjoy!
Patti
Saturday, February 13, 2010
Pizza Spaghetti Style
I can only say one thing about this dish. YUMMM-O!!!! Sorry to borrow Rachael Ray's favorite saying but I took one bite of this and it was sooooo good. I thought the woman who wrote that when you are craving pizza this will cure the craving. I can see it now. This is a dish that you can definately make ahead and either have in the refrigerator a couple days before, or you can freeze it for up to 2 to 3 months ahead. This is going to be a favorite with me.
Pizza Spaghetti Style
(Weight Watcher Points per serving 11)
Ingredients:
1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
8 oz button mushrooms, sliced or 2 cup chopped green bell pepper
26 oz jar of pasta sauce
8 oz can of tomato sauce
1 tsp dried Italian seasoning
1 lb spaghetti pasta, broken into 2" pieces
3/4 cup whole milk
2 eggs, beaten
1 (5oz) package sliced pepperoni
3 1/2 cups shredded cheese (I used a Mexican blend I had on hand, but you can use an Italian blend)
Directions:
Preheat oven to 350F. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, bell pepper and mushrooms in a large heavy skillet until beef is browned and crumbled. Drain well, then add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.
Cook spaghetti according to package directions. Drain spaghetti, and in the pot you used to cook the spaghetti, mix the eggs and milk until well blended. Then toss the cooked spaghetti pasta back into the pot with the egg and milk mixture and toss until well coated. Spread half of the spaghetti/egg/milk mixture into the bottom of a 13"x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.
To freeze ahead, cool the casserole in the refrigerator. When cold, wrap well, label and freeze for up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350F for 40-50 minutes until thoroughly heated. Uncover top with pepperoni and cheese, and bake, uncovered, for 10-15 minutes longer until cheese is melted and edges of the casserole bubble.
To refrigerate overnight and bake the next day, cover the casserole and chill for 2 to 24 hours. When ready to eat, cover, and bake at 350F for 40-50 minutes until thoroughly heated. Uncover top with pepperoni and cheese, and bake, uncovered, for 10-15 minutes longer until cheese is melted and edges of the casserole bubble.
If baking without freezing or refrigerating, cover, and bake at 350F for 30-40 minutes until thoroughly heated. Uncover top with pepperoni and cheese, and bake, uncovered, for 10-15 minutes longer until cheese is melted and edges of the casserole bubble.
When baked, let stand for 5 minutes, then cut into squares and serve. Makes 10 servings.
Pizza Spaghetti Style
(Weight Watcher Points per serving 11)
Ingredients:
1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
8 oz button mushrooms, sliced or 2 cup chopped green bell pepper
26 oz jar of pasta sauce
8 oz can of tomato sauce
1 tsp dried Italian seasoning
1 lb spaghetti pasta, broken into 2" pieces
3/4 cup whole milk
2 eggs, beaten
1 (5oz) package sliced pepperoni
3 1/2 cups shredded cheese (I used a Mexican blend I had on hand, but you can use an Italian blend)
Directions:
Preheat oven to 350F. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, bell pepper and mushrooms in a large heavy skillet until beef is browned and crumbled. Drain well, then add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.
Cook spaghetti according to package directions. Drain spaghetti, and in the pot you used to cook the spaghetti, mix the eggs and milk until well blended. Then toss the cooked spaghetti pasta back into the pot with the egg and milk mixture and toss until well coated. Spread half of the spaghetti/egg/milk mixture into the bottom of a 13"x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.
To freeze ahead, cool the casserole in the refrigerator. When cold, wrap well, label and freeze for up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350F for 40-50 minutes until thoroughly heated. Uncover top with pepperoni and cheese, and bake, uncovered, for 10-15 minutes longer until cheese is melted and edges of the casserole bubble.
To refrigerate overnight and bake the next day, cover the casserole and chill for 2 to 24 hours. When ready to eat, cover, and bake at 350F for 40-50 minutes until thoroughly heated. Uncover top with pepperoni and cheese, and bake, uncovered, for 10-15 minutes longer until cheese is melted and edges of the casserole bubble.
If baking without freezing or refrigerating, cover, and bake at 350F for 30-40 minutes until thoroughly heated. Uncover top with pepperoni and cheese, and bake, uncovered, for 10-15 minutes longer until cheese is melted and edges of the casserole bubble.
When baked, let stand for 5 minutes, then cut into squares and serve. Makes 10 servings.
Friday, February 12, 2010
Cake Mix Cookies
This is a definite tried and true recipe in my house. I always keep a box of cake mix on hand for you never know when you have to make a dessert, so if you have to make a batch of cookies in a hurry, grab your favorite cake mix from your cupboard and have fun! You can also make the dough ahead of time and freeze it in an air tight container, just defrost before you bake.
Cake Mix Cookies
(Weight Watcher points per Serving of 2 cookies a serving = 6)
1 box cake mix (pick your favorite flavor)
2 eggs
1/4 pound (or 1 stick) butter, melted
1/2 to 1 cup of nuts/chips/what you would use to compliment the mix
Preheat the oven to 350F.
Mix all the ingredients together in a large bowl. Drop into tablespoons onto a greased cookie sheet. It often works better if you let the dough sit in the refrigerator for a few hours to firm up a bit more, then you can roll the dough into balls and place on the cookie sheet.
Bake for 10 to 12 minutes.
Makes at least 1 dozen cookies depending on the size of your cookies.
Enjoy,
Patti
Cake Mix Cookies
(Weight Watcher points per Serving of 2 cookies a serving = 6)
1 box cake mix (pick your favorite flavor)
2 eggs
1/4 pound (or 1 stick) butter, melted
1/2 to 1 cup of nuts/chips/what you would use to compliment the mix
Preheat the oven to 350F.
Mix all the ingredients together in a large bowl. Drop into tablespoons onto a greased cookie sheet. It often works better if you let the dough sit in the refrigerator for a few hours to firm up a bit more, then you can roll the dough into balls and place on the cookie sheet.
Bake for 10 to 12 minutes.
Makes at least 1 dozen cookies depending on the size of your cookies.
Enjoy,
Patti
Thursday, February 11, 2010
Ice Cream Bread
I was craving ice cream today so I splurged at the store on the way home tonight. When I was standing in front of the ice cream freezers at the store I remembered this recipe I wanted to try called Ice Cream Bread. It had only two ingredients and sounded interesting. The people I received the email from on a recipe group raved about it.
Honestly, I thought it sucked! It was easy to make, but the bread did not rise at all and when I cut into it after it cooled, it was still gooey at the bottom even though when I inserted a toothpick into it, it came out clean.
This is definitely a recipe I will NOT make again. Feel free to try it if you like, maybe you will have better results.
Ice Cream Bread
(Weight Watcher Points per slice 3)
Ingredients:
1 pint premium ice cream, softened (I used Ben & Jerry's Triple Caramel Chunk)
1 1/2 cup flour
Directions:
Preheat oven to 350 F.
Blend together in a mixing bowl, the softened ice cream and the flour. When thoroughly mixed, pour into a well greased loaf pan.
Bake for 40-45 minutes. Allow to cool then slice into 1-inch slices and serve.
Enjoy,
Patti
Honestly, I thought it sucked! It was easy to make, but the bread did not rise at all and when I cut into it after it cooled, it was still gooey at the bottom even though when I inserted a toothpick into it, it came out clean.
This is definitely a recipe I will NOT make again. Feel free to try it if you like, maybe you will have better results.
Ice Cream Bread
(Weight Watcher Points per slice 3)
Ingredients:
1 pint premium ice cream, softened (I used Ben & Jerry's Triple Caramel Chunk)
1 1/2 cup flour
Directions:
Preheat oven to 350 F.
Blend together in a mixing bowl, the softened ice cream and the flour. When thoroughly mixed, pour into a well greased loaf pan.
Bake for 40-45 minutes. Allow to cool then slice into 1-inch slices and serve.
Enjoy,
Patti
Wednesday, February 10, 2010
Chicken Divan Casserole
This was a pretty good recipe. I made it early in the day and refrigerated it, but it looks like it could be made ahead in a aluminum pan and frozen to be thawed in the refrigerator and cooked the day you want it. It says it serves 4 but I believe that you can get out of it 5 one cup servings out of this dish. My friend whom I made it for said they wouldn't mind having it again, and that this was definitely a keeper recipe.
Chicken Divan Casserole
(Weight Watcher Points per serving 13)
Ingredients:
1 (10 oz) pkg frozen rice medley
1 (10 oz) pkg broccoli with cheese or butter sauce
1 (12.5 oz) canned cooked chicken,drained
2 cups garlic Parmesan Alfredo sauce (I used Ragu)
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 350F. Cook rice and broccoli as directed on packages. Spread rice medley in the bottom of a 1 1/2 quart casserole dish. Top with broccoli with sauce and chicken. Spoon the Alfredo sauce over the dish, and then sprinkle with the cheese.
Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated. Serves 4-5 people.
Enjoy,
Patti
Chicken Divan Casserole
(Weight Watcher Points per serving 13)
Ingredients:
1 (10 oz) pkg frozen rice medley
1 (10 oz) pkg broccoli with cheese or butter sauce
1 (12.5 oz) canned cooked chicken,drained
2 cups garlic Parmesan Alfredo sauce (I used Ragu)
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 350F. Cook rice and broccoli as directed on packages. Spread rice medley in the bottom of a 1 1/2 quart casserole dish. Top with broccoli with sauce and chicken. Spoon the Alfredo sauce over the dish, and then sprinkle with the cheese.
Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated. Serves 4-5 people.
Enjoy,
Patti
Tuesday, February 9, 2010
Casserole Italiano -- the long awaited recipe
Well this I now consider a make ahead recipe. I had a late lunch at Chili's yesterday so I wasn't feeling like eating at dinner time. So I went ahead and made up the recipe and put the pan in the refrigerator to bake today. I put it in thinking I would make it for lunch for some friends but they could not stay after my hair cut. But it is good and I will have it for dinner and lunch for the next few days. =)
It is pretty good, kind of a tomato-y beefy macaroni dish. Once I put it in the oven it took only 45 minutes to cook and that was straight from the fridge to the oven. I would say this was a definite make again dish!
Casserole Italiano
(Weight Watcher Points per serving 9)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 pounds lea ground sirloin (I used really lean ground beef)
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 Tablespoons Worcestershire sauce
8-ounce package elbow macaroni, cooked according to package directions
1 can (3 oz) button mushrooms, drained
1 can (8.75 oz) tomato soup, undiluted
1 can (14.5 oz) diced tomatoes with italian seasoning, drained
1/2 cup grated fat free parmesan cheese
Preheat ove to 375 F.
In a large skillet sprayed with non-stick cooking spray, saute onion and green pepper over medium heat until tender.
Add ground round, cooking until brown. Add salt, pepper, oregano and Worcestershire sauce.
In a 2 1/2-quart casserole dish, combine cooked macaroni, ground round mixture, mushrooms, tomato soup and diced tomatoes.
Cover and bake for 40 minutes. Remove from oven, sprinkle cheese on top and bake 5 minutes more, or until cheese is melted and brown.
Makes 6 servings.
NOTE: If you are watching your salt intake, instead of the salt and pepper, I used 2 teaspoons of Mrs. Dash, and it tasted great!
Enjoy,
Patti
It is pretty good, kind of a tomato-y beefy macaroni dish. Once I put it in the oven it took only 45 minutes to cook and that was straight from the fridge to the oven. I would say this was a definite make again dish!
Casserole Italiano
(Weight Watcher Points per serving 9)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 pounds lea ground sirloin (I used really lean ground beef)
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 Tablespoons Worcestershire sauce
8-ounce package elbow macaroni, cooked according to package directions
1 can (3 oz) button mushrooms, drained
1 can (8.75 oz) tomato soup, undiluted
1 can (14.5 oz) diced tomatoes with italian seasoning, drained
1/2 cup grated fat free parmesan cheese
Preheat ove to 375 F.
In a large skillet sprayed with non-stick cooking spray, saute onion and green pepper over medium heat until tender.
Add ground round, cooking until brown. Add salt, pepper, oregano and Worcestershire sauce.
In a 2 1/2-quart casserole dish, combine cooked macaroni, ground round mixture, mushrooms, tomato soup and diced tomatoes.
Cover and bake for 40 minutes. Remove from oven, sprinkle cheese on top and bake 5 minutes more, or until cheese is melted and brown.
Makes 6 servings.
NOTE: If you are watching your salt intake, instead of the salt and pepper, I used 2 teaspoons of Mrs. Dash, and it tasted great!
Enjoy,
Patti
Saturday, February 6, 2010
Hey there
Sorry folks, have been called out of town this weekend. I will be cooking as soon as I get home tomorrow. I am sorry for the delay.
Enjoy,
Patti
Enjoy,
Patti
Friday, February 5, 2010
The next five recipes I will try.
Ok, I was going to start with making the recipes tomorrow but I just found out tonight that I am going to be taking someone out of town up the coast for the weekend. So I won't be cooking until Monday. But these are the next five recipes that will be made.
1. Casserole Italiano
2. Crock Pot BBQ Cola Ham
3. Sicilian Casserole
4. Chicken Divan
5. Pizza Spagetti Bake
So keep an eye out on the blog next week starting Monday!!!!! Sorry for the delay though, I am really looking forward to making these goodies and trying them out.
Talk to you all soon,
Enjoy,
Patti
1. Casserole Italiano
2. Crock Pot BBQ Cola Ham
3. Sicilian Casserole
4. Chicken Divan
5. Pizza Spagetti Bake
So keep an eye out on the blog next week starting Monday!!!!! Sorry for the delay though, I am really looking forward to making these goodies and trying them out.
Talk to you all soon,
Enjoy,
Patti
Thursday, February 4, 2010
You might be wondering...
If I am going to make the Casserole Italiano tonight after the closing of the poll. The answer to that is no. But, before you get that frustrated look on your face, let me explain. I am setting this day aside for meal planning, grocery list making and basic organization for my challenge to myself. I am hoping if I get all this done I will be able to run to the store and pick up everything and be prepared. I am looking at making more freeze ahead meals and trying to figure out how to post tips and suggestions that I have found to be helpful. So please bear with me today, tomorrow I should be back up to posting recipes and comments. I shall be making the casserole tomorrow.
Thank you and enjoy,
Patti
Thank you and enjoy,
Patti
Tuesday, February 2, 2010
Impossible Easy Coconut Pie
This is a super quick and easy dessert dish to make. I have had it many times before, but this is the first time I've ever made it. It was greatly enjoyed by all.
Impossibly Easy Coconut Pie
(Weight Watcher points per serving 8)
Ingredients
1 cup shredded or flaked coconut
3/4 cup sugar
1/2 cup Bisquick (I used Jiffy Baking mix which is the same thing)
1/4 butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs
Directions:
Heat oven to 350 degrees. Grease a 9-inch pie plate with shortening or vegetable spray.
In a medium bowl, stir all ingredients until blended. (You can also mix the ingredients into a blender as well). Pour into pie plate.
Bake 50 to 55 minutes, or until golden brown and when you insert a knife into the center of the pie and it comes out clean. Cover and refrigerate remaining pie.
Serves 6 to 8 depending on size of slices.
Enjoy,
Patti
Impossibly Easy Coconut Pie
(Weight Watcher points per serving 8)
Ingredients
1 cup shredded or flaked coconut
3/4 cup sugar
1/2 cup Bisquick (I used Jiffy Baking mix which is the same thing)
1/4 butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs
Directions:
Heat oven to 350 degrees. Grease a 9-inch pie plate with shortening or vegetable spray.
In a medium bowl, stir all ingredients until blended. (You can also mix the ingredients into a blender as well). Pour into pie plate.
Bake 50 to 55 minutes, or until golden brown and when you insert a knife into the center of the pie and it comes out clean. Cover and refrigerate remaining pie.
Serves 6 to 8 depending on size of slices.
Enjoy,
Patti
Tonights posting will be on....
An impossible coconut pie. I have had this many times before but have never made it myself. So I thought what the heck, as I have friends who I am treating to the Beef Tamale Pie made in the crock pot, I should bring them a dessert as well. Well right now looking at the poll, it looks like the dish I will be making next will be the Casserole Italiano. But we still have voting time left so we shall see. Thank you for all of you who are following this blog... See you tonight when I post the recipe for the pie...
Enjoy,
Patti
Enjoy,
Patti
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