Hamburgers Diane

During the summer there’s nothing better than a juicy burger. These burgers are great and if you want to make this even leaner, try using ground turkey. I made these last night (with the ground turkey) and they were a hit with my roommates. Pair with some low-fat oven-roasted potatoes and a mixed green salad and you’re good to go. Or make it low-carb by nixing the bun and wrapping your burger in lettuce.

Hamburgers Diane
Instructions:

Yield: 4 servings
2 tablespoon Margarine Or Butter
1 teaspoon Worcestershire Sauce
¼ teaspoon Lemon Juice
1 Clove Garlic; Minced
1 Onion; Sliced, Small
1 cups Fresh Mushrooms; *
1 lb Lean Ground Chuck
½ teaspoon Salt
¼ teaspoon Pepper
* Mushrooms should be washed, trimmed and sliced.

Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2 minutes. Remove from the heat. Mix the meat, salt and pepper together. Shape the mixture into 4 patties, each about ¾-inch thick. Push mushroom-onion mixture to the side of the skillet. Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned over the patties.

Your Hamburgers Diane is ready. Good luck!

Pizza Grilled Cheese

This recipe is great for kids of all ages! Who doesn’t love a new twist on old favorite?

1 tsp margarine
2 tsp pizza sauce
2 tbsp low-fat shredded mozzarella cheese
Your favorite pizza toppings (four thin pepperoni slices, 1 sliced mushroom, 1/4 green pepper)
Lightly spread margarine on one side of each slice of bread.

Place one slice margarine side down in a frying pan over medium heat.
Add pizza sauce, shredded cheese and all your favourite toppings, and cover with the second slice of bread, margarine side up.
Flip and lightly brown.
Once cheese is melted, remove from heat, slice in half and enjoy.

Ice Cream Cookie Sammies

I can’t believe it’s already Wednesday! I’m going to advocate a switch to the four-day work week all the time, not just for special occasions. I hope everyone enjoyed themselves. We made these ice cream sandwich es over the weekend and they’re great after a long day out in the sun. If you want to make a low-fat version use Breyer’s slow-churned ice cream and low fat cookies. I used cookies and cream ice cream for sandwiches but you can whatever flavor you like.

Chill-Out Ice Cream Cookie Sandwiches

Instructions:
Yield: 15 Sandwiches
¼ cups Margarine
¼ cups Vegetable shortening
½ cups Packed brown sugar
¼ cups Sugar
1 Egg, beaten
1 teaspoon Vanilla extract
1 cups All-purpose flour
½ teaspoon Baking soda
3 cups Rice Chex cereal, crushed to
1½ cups
1/3 cups Miniature semi-sweet candy
Coated chocolate pieces
1 qt any flavor ice cream, slightly softened

Preheat oven to 350 degrees. Lightly grease cookie sheet. Beat margarine, shortening and sugars until creamy. Add egg and vanilla; mix well. Add flour and baking soda; mix well. Stir in cereal and chocolate pieces.

Using rounded tablespoon, shape dough in 1¼ inch balls. Place 2 inches apart on prepared cookie sheet and flatten slightly. Bake 8 to 10 minutes or until lightly browned. Let stand one minute before removing to racks to cool.

When cookies are completely cool, place ¼ cup ice cream on a cookie and spread to edge. Top with second cookie. Store in airtight container in freezer.

Chicken and Lime Fajitas

Cinco de Mayo is next Monday and being born in Texas, this holiday is huge in my family! I can remember being younger and watching my parents dust off the chip and salsa platters, margarita glasses, sombreros and tortilla warmers. We always had a huge party in our backyard where everyone gathered to munch one chile con queso, fajitas and icy frozen margaritas.
Here’s a yummy chicken and lime fajita recipe that is heart healthy and has a little kick. Happy early Cinco de Mayo!!

Total Time: 45 min
Olive Oil
1 T margarine
2-3 lbs bonesless, skinless chicken, cut into strips
1 large onion, cut into strips
1 red pepper, julienned
1 yellow pepper, julienned
2 T. chopped garlic
2 T. chili powder
1 T. cumin
Seasoned Salt
Garlic
Pepper
1/4 t. cayenne pepper
1 T. dried clinatro
1/2 lime
6 roma tomatoes, sliced lengthwise
Flour Tortillas
Garnishes: Sliced Jalepeno, Sliced black olives, shredded mexican flavor cheese, sour cream, shredded lettuce, salsa, guacamole, and tortilla chips

1. Drizzle extra virgin olive oil in large skillet Add margarine When margarine melts add chicken, onion, peppers, garlic, and seasonings (except lime).
2. When chicken is almost done, add tomatoes and squeeze lime over all.
3. Cook about 10 minutes longer on low. Serve with Spanish Rice and garnishes.

Yield: 6-8 servings

Buffalo Chicken Dip

This recipe doesn’t utilize my all-time favorite ingredient, margarine, but it is absolutely delicious just the same! It’s quick, easy and is very addictive. Enjoy!

8 ounce package cream cheese
1/2 cup blue cheese dressing
1/4 cup blue cheese crumbles
1/4 cup red hot sauce
2 cups shredded cooked chicken (or use the already made grilled chicken breast strips)
1/2 cup diced celery

Heat oven to 350*
Place cream cheese in pie plate microwave 1 minute to soften Whisk in salad dressing, hot sauce & blue cheese crumbles until smooth.
Stir in chicken & celery

Bake 20 minutes and serve with tortilla chips

Summer is just around the corner and nothing reminds me of summer like some delicious barbecue chicken. Pair this recipe with some grilled veggies or a fresh vegetable salad and maybe a baked potato topped with margarine and low-fat sour cream and you’ve got a low-calorie, heart healthy meal in a jiffy!


Jan's Barbecued Chicken

Ingredients:
Chicken Parts, Breast or legs or thighs skinned.
1 cup margarine liquid type
1/4 cup dill cut up fresh or 2 tbsp dill
2 tbsp garlic minced
salt and pepper to taste
cayenne pepper,very little

Directions:
Start your barbecue and cook the chicken parts as you would normally do. Last ten minutes of cooking add the melted margarine, salt and pepper; cayenne pepper; dill an minced garlic. Brush margarine mixture on chicken every 10 minutes - watch so chicken doesn't burn.
This is a great sauce for the chicken as well as corn on the cob and also baked potatoes. The dill is different and very tasty. The cayenne gives a bite of spice.

Number of Servings: 6

This recipe is courtesy of Jan Toomey, on http://www.margarine.org.

Favorite Cheesecake Squares

Words cannot even begin to express my love for cheesecake. I could write a small novel on all of its wonderful qualities. Every time I have a serious break up, bad day at work or really any sort of stress in my life, the first thing I turn to is cheesecake. It’s my source for relief and tranquility. In fact, I'm going to create a category on my blog dedicated solely to cheesecake. These scrumptious cheesecake squares are sure to be a big hit.

Favorite Cheesecake Squares

Instructions:
Yield: 16 servings

¼ cups Margarine
1/3 cups Packed Brown Sugar
1 cups Unbleached All-purpose Flour
½ cups Chopped Walnuts
8 oz Cream Cheese, Softened
¼ cups Granulated Sugar
1 teaspoon Vanilla
1 Large Egg
¾ cups M&M Candies*

*NOTE: You can use any type of milk chocolate candies in place of the M&Ms.

Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve ½ cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer ½ cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares.

Chocolate Brown Delight

Yum, yum, yum, yum…okay enough, I promise to stop “yumming.” These brownies are deliciously bad when it comes to calories but positively divine when it comes to taste.


Chocolate Brownie Delight
Instructions:

Yield: 1 Batch
6 oz Unsweetened chocolate
¾ cups Margarine
6 Eggs, beaten
2 cups Sugar
¼ teaspoon Salt
2 teaspoon Vanilla
1½ cups Flour
16 oz Pkg. semi-sweet morsels

Preheat oven to 350. Grease a 9 X 13" pan and line with wax paper. Set aside.

Melt unsweetened chocolate and butter in pan, stirring constantly. Remove and cool. Combine eggs, sugar, salt and vanilla; add to chocolate. Mix well. Stir in flour and morsels. Pour in pan and bake 25-30 minutes.

But The Fire's So Delightful

Tis the season to stay indoors, curled up by the fire with a piping cup of coca or soup and doing absolutely nothing.

My weekend plans are just that. My body is fiercely rejecting the bout of cold weather Atlanta seems to be getting so I’m just going to stop fighting it. I plan to catch up on some reading, watch old movies like the “Sound of Music,” and revel in the fact that I’m not outside.

I found this recipe this morning and plan on trying it Sunday, which is typically my day to cook. I love gumbo, especially during the winter. It’s usually exhausting trying to chop all the ingredients but this version seems much less “chop-heavy.” Plus, it’s from Paula Dean, the chef of the South, so how can it be bad? Always be sure to let your gumbo sit for a couple of hours before eating so it can absorb all the flavors. I’ll let you know how it goes!

Paula Dean's Gumbo

INGREDIENTS
• 3 large boneless skinless chicken breast halves
• Salt and pepper
• 1/4 cup vegetable oil
• 1 pound smoked sausage, cut into 1/4-inch slices
• 1/2 cup all-purpose flour
• 5 tablespoons margarine
• 1 large onion, chopped
• 8 cloves garlic minced
• 1 green bell pepper, seeded and chopped
• 3 stalks celery chopped
• 1/4 cup Worcestershire sauce
• 1/4 bunch flat-leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
• 4 cups hot water
• 5 beef bouillon cubes
• 1 14-ounce can stewed tomatoes with juice
• 2 cups frozen sliced okra
• 4 green onions, sliced, white and green parts
• 1/2 pound small shrimp, peeled, deveined and cooked

DIRECTIONS
Season the chicken with salt and pepper. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat.

Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove.

Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine.

Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.

Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Chips Ahoy Ice Cream Cake

For some reason I have been craving chocolate more than usual. I’m not sure if it’s the dreary, cold weather, stress from the job or the fact that I’m a chocoholic but the craving is there. This recipe rocks!!!

Chips Ahoy Ice Cream Cake

Yield: 12 Servings
32 Chips Ahoy chocolate chip
¼ cups Margarine, melted
1 cups Chocolate fudge topping
2 qt Ice cream, any combination
prepared whipped topping for garnish strawberries or maraschino cherries, for garnish

Finely roll (with a rolling pin) 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread ¾ cup fudge topping over prepared crust. Freeze about 15 minutes.

Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings.

Chocolate Sanwiches - Perfect For Kids of All Ages!

Kids of all ages will love this recipe because it's not only fun to eat but it's got food coloring in it, which kids adore.

Chocolate Sandwiches

Instructions:
Yield: 36 Servings

Sandwiches
½ cups margarine
1 cups Sugar
1 Egg
1 teaspoon Vanilla
1¼ cups All-purpose flour
½ cups Unsweetened cocoa powder
¾ teaspoon Baking soda
¼ teaspoon Salt

Filling
2½ cups Confectioner's sugar
¼ cups Butter; softened
1 teaspoon Vanilla
2 tablespoon Milk
Red food coloring
Green food coloring

Cream butter, sugar, egg and vanilla until fluffy. In a separate bowl, combine flour, cocoa, baking soda and salt. Add to creamed mixture. Shape dough into two 1½" thick rolls. Wrap in waxed paper. Chill for several hours. Place slices on ungreased cookie Bake at 375 F for 8-10 min. or until almost firm.

Meanwhile, combine filling ingredients except food coloring and mint or strawberry extract. Beat until spreading consistency. If desired, divide filling half - tint half pink and half green. Add appropriate extract to each one. Cool cookies, then spread wrong side of cookie and top with second cookie.

Your Chocolate Sandwiches is ready. Good luck!

Easing the Pain with a Little Cinnamon Toast

I'm so sorry for the lack of posts this week - what a slacker blogger I've been! In my defense though, this is probably the busiest time of year at work for me. Lots of meetings to attend and annual updates to prepare. In addition, I'm coming down with a nasty cold.

When I was a young girl and got sick my mother always used to make me cinnamon toast for breakfast. It's warm, sweet and hits the spot when you're not feeling 100%.

All you need to do to make cinnamon toast is spread some margarine on a piece of bread, sprinkle it with cinnamon and sugar and stick it under the broiler until it's toasted and voila!!

I promise I'll be back with more heart health news later this week.

Macaroni and Cheese That Packs Nutritional Bang!

Macaroni and cheese is one of the best comfort foods out there. You just can’t beat it in my book. This recipe (from Good Housekeeping) has a new take on an old classic and it’s just as delicious yet actually provides some nutritional value.

Enjoy!!!


INGREDIENTS
1 package (16 ounces) multigrain or whole wheat rotini or penne pasta
1 can (14 1/2 ounces) diced tomatoes, drained
2 tablespoons margarine
1 cup panko (Japanese-style bread crumbs) or cracker crumbs
3/4 cup freshly grated Romano cheese
1 small onion, chopped
1 clove garlic, finely chopped
3 tablespoons cornstarch
4 cups reduced-fat (2%) milk
Salt and ground black pepper
10 ounces reduced-fat (2%) sharp Cheddar cheese, grated
1 cup loosely packed fresh basil leaves, chopped

PREPARATION
1. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; transfer to large bowl. Stir in tomatoes; set aside.
2. Preheat oven to 375 degrees F. In microwave-safe small bowl, heat 1 tablespoon margarine in microwave oven on High 20 seconds or until melted. Stir in panko and 1/4 cup grated Romano until blended; set aside.

3. Meanwhile, in 4-quart saucepan, melt remaining tablespoon margarine over medium heat; add onion and cook 6 to 8 minutes or until tender and lightly browned, stirring occasionally. Add garlic and cook 1 minute.

4. In 4-cup liquid measuring cup, whisk cornstarch into milk until blended. Whisk milk mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper into onion mixture in saucepan; heat to boiling over medium-high heat, stirring frequently. Boil sauce 1 minute to thicken slightly. Remove saucepan from heat and stir in Cheddar, basil, and remaining Romano until cheeses melt. Stir cheese mixture into pasta mixture.

5. Transfer pasta mixture to six 1 1/2-cup au gratin dishes or one 13" by 9" glass baking dish; top with panko mixture. Bake 20 minutes or until center is hot and top is lightly browned.

NUTRITIONAL INFORMATION (based on individual servings)
Calories: 645
Total Fat: 21 g
Saturated Fat: 11 g
Cholesterol: 56 mg
Sodium: 1055 mg
Carbohydrates: 82 g
Fiber: 8 g
Protein: 34 g

Cookies and Cream Cheesecake

Who doesn’t love ice cream? I mean really, without ice cream my life would be filled with an empty void. Everyone’s got a favorite kind of ice cream. My mom loves plain old vanilla while my dad prefers mint chocolate chip. Me, I adore cookies and cream!

This cookies and cream cheesecake is great to serve at parties because its appearance is posh enough to impress even the snobbiest of guests. However, it often brings out the youthful side of people once they realize the desert tastes like cookies and cream ice cream. It’s definitely a crowd pleaser!

Cookies And Cream Cheesecake
Instructions:

Yield: 8 servings
2 cups Cream-filled Cookies *
6 tablespoon Margarine, Softened
1 Envelope Unflavored Gelatin
¼ cups Cold Water
8 oz Cream Cheese Softened
½ cups Sugar
¾ cups Milk
1 cups Whipping Cream, Whipped
1¼ cups Cream-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be
to as fine as can be done.
** These cookies should be chocolate cream-filled cookies and should be
coarsely chopped.


Combine cookie crumbs and margarine; press onto bottom of 9-inch spring form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well-blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1½ C cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Cookies and Cream Cheesecake

Who doesn’t love ice cream? I mean really, without ice cream my life would be filled with an empty void. Everyone’s got a favorite kind of ice cream. My mom loves plain old vanilla while my dad prefers mint chocolate chip. Me, I adore cookies and cream!

This cookies and cream cheesecake is great to serve at parties because its appearance is posh enough to impress even the snobbiest of guests. However, it often brings out the youthful side of people once they realize the desert tastes like cookies and cream ice cream. It’s definitely a crowd pleaser!

Cookies And Cream Cheesecake
Instructions:

Yield: 8 servings
2 cups Cream-filled Cookies *
6 tablespoon Margarine, Softened
1 Envelope Unflavored Gelatin
¼ cups Cold Water
8 oz Cream Cheese Softened
½ cups Sugar
¾ cups Milk
1 cups Whipping Cream, Whipped
1¼ cups Cream-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be
to as fine as can be done.
** These cookies should be chocolate cream-filled cookies and should be
coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9-inch spring form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well-blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1½ C cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Garlic Parmesan Pasta

I am a total carb lover and pasta is by far my favorite carb to indulge in. This recipe is easy (as are all the recipes I post on my blog) and hey, anything with garlic is sure to come out delicious, right?!

Garlic Parmesan Pasta
Instructions:

Yield: 4 servings
½ cups Margarine
2 teaspoon Dried Basil; Crushed
2 teaspoon Lemon Juice
1¼ teaspoon Garlic Powder W/Parsley
¾ teaspoon Seasoned Salt
8 oz Fettuccine; Cooked & Drained
1½ cups Broccoli Floweretts; Cooked
3 tablespoon Walnuts; Chopped
½ cups Parmesan Or Romano Cheese

Melt the butter in a large skillet and add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts and parmesan cheese, blending well and tossing to coat the fettuccine.

PRESENTATION:

Serve with a fresh spinach salad.

Your Garlic Parmesan Pasta is ready. Bon appetit!

Baked Stuffed Peppers...Mmmm!

Baked Stuffed Peppers
Instructions:

Yield: 1 servings
1/8 cups Long-grain brown rice
1/16 cups Minced parsley
Salt
½ Eggs, slightly beaten
1 lg Sweet peppers, red or green
1/16 teaspoon Dried oregano leaves,crumble
¾ tablespoon margarine
1/16 cups 4 oz. chopped green chiles
¼ md Onion, chopped
Black pepper
1/8 cups Finely diced celery
1/8 cups Shred. sharp Cheddar cheese
1/8 cups Sunflower seeds

Cook rice in 1-½ cups boiling salted water for 35 mins or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 mins. Arrange in slightly oiled, shallow 1-½ qt baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400* for about 20 mins. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).

Enjoy!

Marshmallow Fudge

Lately I've been really into baking. Granted, I'm no Betty Crocker but this Marshmallow Fudge is right up my ally. Even the novice baker could manage it and it really satisfies those chocolate cravings I often seem to have.

Marshmallow Fudge


Instructions:
Yield: 36 servings

1 package Marshmallows (12oz)
1 package Chocolate bits (12oz)
4½ cups Sugar
2 Hershey milk choc bars
1 can Evaporated Milk
½ lb Margarine
2 cups Nuts
1½ teaspoon Vanilla

Directions:
Boil sugar and milk for 12 minutes, stirring constantly. Pour over other ingredients in large bowl, stir until chocolate and marshmellows are dissolved. Add vanilla and nuts, then pour into greased pan.

From the Kitchen of: Mary Jacobson

Your Marshmallow Fudge is ready. Happy cooking!

Delicious Sirloin Burgers with Tomato Corn Salsa

Annie, over at Mixed Salad Annie, recently made history on her blog and posted her first burger recipe. I often check out her site because she always provides delicious yet fairly simple recipes. Being that I'm not the best cook in the world, I absolutely adore her recipes.

I try to incorporate a little red meat into my diet. One, because every once in a while I crave some read meat. And two, because a little red meat can actually be good for you. Just remember, all things in moderation. Here's her recipe for Sirloin Burgers with Tomato Corn Salsa. Enjoy~

Sirloin Burgers with Tomato Corn Salsa
Salsa:12 cherry tomatoes, finely chopped (I used 1 large organic field tomatoes)
1/2 teaspoon kosher salt, plus additional kosher salt and freshly ground black pepper, for seasoning
1/2 cup cooked fresh corn or thawed frozen corn kernels (I used fresh)
1 tablespoon fresh lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro leaves (I used my own grown Italian parsley)
2 teaspoons olive oil
Additional kosher salt and freshly ground black pepper

Burgers:
4 - 1/4 pound 93% lean sirloin burgers
Cooking spray
1 teaspoon grill seasoning
Dash of kosher salt
Freshly ground black pepper

To make the salsa: Toss the tomatoes with the salt and drain in a colander for 15 minutes. Combine the tomatoes, corn, lime juice, garlic, cilantro/parsley, and olive oil in a large bowl. Season with salt and pepper and toss well.

To make the burgers: Preheat the oven broiler. Season the burgers with the the grill seasoning and salt and pepper. Spray a foil lined baking sheet with the cooking spray and place the burgers on it. Cook for about 3 minutes per side for medium well or to your liking.
Top with salsa and serve immediately.



Mixed Salad Annie

Herbed Garlic Croutons

This makes a simple yet elegant addition to any salad:

Herbed Garlic Croutons

Instructions:

Yield: 4 servings
4 tablespoon Margarine (unsalted)
2 Cloves garlic, minced
½ teaspoon Basil
½ teaspoon Oregano
2 cups Whole wheat bread cubes,½"

In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: - try other seasonings of your choice such as curry powder, cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350 deg F oven for 5 minutes.

Your Herbed Garlic Croutons is ready. Happy cooking!

My New Southern Obsession

Living in the South, you are pretty much required to love grits. When I first came to Georgia from Texas I had no idea what everyone’s obsession was with this tasteless, bland dish. That is until I went to a friend’s house and had them covered in margarine, cheese, salt and pepper. It was divine!!! Here's a great recipe!

Garlic Cheese Grits
Instructions:

Yield: 8 Servings
1 cups Grits; uncooked
3¾ cups Water
½ teaspoon Slat
1/3 cups Skim milk
3 tablespoon Tub margarine
½ teaspoon Garlic powder
4 oz Velveeta cheese; light
1 cups Sharp cheddar cheese; grated
Fat
1 tablespoon Worcestershire sauce


Cook the grits in the salted water. Once cooked, stir in milk and cook a few more minutes. Then add the margarine, garlic, Velveeta cheese, sharp cheddar cheese and Worcestershire sauce. Stir until the margarine and cheese have melted. Put in a casserole sprayed with vegetable oil cooking spray and sprinkle with paprika. Bake in preheated 350 degree oven for 15 to 20 minutes.

Oven-Baked Buttermilk Chicken

Yield: 4 Servings

1 Envelope of Golden Onion Soup Mix
1 cups Unbleached All-purpose Flour
2 Large Eggs
½ cups Buttermilk *
3 lb Chicken Cut into Serving Pieces
¼ cups Margarine, melted
* Substitution: Blend 1½ t lemon juice with enough milk to
equal ½
cup; let stand 5 minutes.

Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio.

Your Oven-Baked Buttermilk Chicken is ready. Thanks to recipe4all.com for this delicious and simple recipe!

Chocolate Rapsberry Spriz

The combination of raspberry and chocolate is definitely one of my favorites. This recipe is really simple to make, even for a beginner baker. I don't consider myself to be a good baker so if I can make this, you can too!!!

Chocolate Raspberry Spritz*

Instructions:
Yield: 96 servings
1½ Foil-wrapped bars nestle; Bars (3 oz)
¾ cups margarine
1 cups Sugar
½ teaspoon Salt
1 Egg
½ cups Raspberry preserves
1 teaspoon Vanilla extract
3 cups All-purpose flour
1 package Nestle tollhouse Morsels (9 oz)

Preheat oven to 350'F. In small saucepan over low heat, melt Nestle unsweetened. In large mixer bowl, beat butter, sugar and salt until creamy. Blend in egg. Bake 8-10 minutes until set. Let stand 1 minute. Remove from cookie sheets.

Makes 8 dozen cookies.

Your Chocolate Raspberry Spritz is ready. Good luck!

*** Recipe courtesy of recipeforall.com

Spaghetti Squash with Mushrooms and Shrimp

During the spring and summer when the weather gets warm, nothing satisfies my taste buds like a delicious, light meal. This recipe, from Recipe4all.com, is really simple but will impress even the snobbiest of food snobs.

Spaghetti Squash With Mushrooms and Shrimp

Instructions:
Yield: 6 servings
1 Spaghetti squash, about 2 lb
4 oz Fresh mushrooms
1 lb Medium shrimp
2 tablespoon Margarine, divided
1½ tablespoon Flour
¾ cups Milk, 2
% (low fat) 1 tablespoon Dry sherry
½ cups Grated Parmesan cheese
Fresh ground black pepper
¼ cups Corn flake crumbs

Boil shrimp with seasonings, let cool then peel and devein. Cut shrimp into small pieces, or shread. Set aside. Weigh squash, determine microwave time at 6 minutes per pound. Place squash, whole, on a glass pie plate. Microwave on high for 2 minutes; pierce rind in 4-6 places with an ice pick. Turning squash over, halfway through cooking, microwave on high for the time determined. Let stand while preparing the rest of the recipe. Place mushrooms in a 2-cup glass measure; cover with vented plastic wrap. Microwave on high 1¾ minutes. Remove mushrooms and add 1 tablespoon margarine to liquid. Blend in flour with a wire whisk, then add milk. Whisking midway through cooking, microwave on high for 2 minutes, or until thickened. Stir in sherry, cheese and pepper. Add cooked mushrooms and shrimp, mix well. Cut squash in half, remove seeds. Use a fork to scrape strands of squash from the rind. Place strand in a 1½ qt casserole, pour mushroom sauce over squash; toss to combine. Place remaining 1 tablespoon margarine in a custard cup; microwave on high 30 seconds, or until melted. Blend in corn flake crumbs. Distribute over the top of squash. Microwave on high for 1 minute, or until hot.

Your Spaghetti Squash With Mushrooms and Shrimp is ready. Bon appetit!

Twice Baked Potato Casserole

As promised, here’s Paula Dean’s recipe for Twice Baked Potato Casserole. The recipe originally calls for butter but my mom made it with margarine and it came out fantastic!

2 cups mashed potatoes
1/2 cup sour cream
House Seasoning, recipe follows
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons margarine
1 1/2 cups grated Cheddar
4 medium potatoes, cooked
6 slices bacon, cooked crisp (you could use Turkey bacon to make this healthier)

Preheat oven to 350 degrees F.
Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle House Seasoning, to taste. Saute onion and bell pepper in margarine; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add margarine. Sprinkle House seasoning. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.

House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder

Pasta Ala Oglio with Shrimp

Now that the weather’s getting warmer, it seems I’m favoring a bit lighter fare for my dinners. The heavy stuff probably isn’t going to get my body bikini-ready, and summer’s just around the corner.

This recipe is delicious but also lower in calories so you can enjoy this dish guilt-free!

Pasta Ala Oglio with Shrimp

Ingredients:

Yield: 1 servings
1 tablespoon Light margarine
1 teaspoon Preminced garlic or
2½ Cloves of minced garlic
1 cups Cooked pasta of your choice
3 oz Cooked shrimp
1 teaspoon Dill
1 teaspoon Parsley
½ teaspoon Basil
Salt and pepper to taste
Parmesan cheese to taste

Directions:

In a small sauté pan, sauté the margarine and garlic. Note: the author likes garlic, you may choose to add more or less as you prefer.

Once the garlic and margarine have reached a tender consistency, add the spices, and blend. Add the cooked shrimp, and sauté until shrimp is warm.

Add cooked pasta to sauté pan, toss gently but thoroughly, and transfer to warm plate. Add salt, pepper, and parmesan cheese to taste.