What's Cooking in October?

From Taste of Home Light & Tasty cookbook

Skinny Tortilla Soup

1 can fat free refried beans
1 can black beans(drained)
1 14 oz can reduced sodium chicken broth
1 1/2 cup frozen corn
3/4 cup chunky salsa
3/4 cup cooked chicken breast
1/2 cup water


2 cups reduced fat shredded cheese
28 baked tortilla chips

In a large saucepan, combine the first 7 ingredients. Bring to a boil, cover & simmer for 10 minutes. Add 1 cup of cheese & stir until melted.

Put some cheese & chips in bowl & add 1 cup of soup.

7 one cup servings

290 calories, 7 fat, 4 sat fat, 30 cholesterol, 987 sodium, 36 carbs, 9 fiber, 23 protein

Patty, That sounds so good. I hope to make it next week.


Big batch of pinto beans cooking and as soon as they're done we're going to meet up with our oldest son and walk on the river walk.


Edited by: PEACEFULHOME at: 10/24/2018 (14:36)

Old Fashioned baked macaroni and cheese

This is really good.

Jackie Clay's pantry cookbook, page 483 , wrong page. I will have to look it up.

2 cups uncooked macaroni
3 TBSP. butter
3 TBSP. flour
3 cups milk
1/2 lb. grated sharp cheddar cheese
1 TBSP. dried onion
1/2 tsp. dry mustard
1 tsp. Worcestershire sauce (optional)
1/2 cup buttered bread crumbs

Cook macaroni in boiling water until tender, drain.

In a large saucepan, melt butter and work in flour until smooth.
Gradually add milk., heating to thicken.
Stir well, until a medium thin white sauce has formed.
Add grated cheese, onion, mustard and W. sauce. reserving a bit of cheese for the top.

Add macaroni.
Place in a buttered casserole. Top with buttered crumbs, remaining cheese, and a dash of paprika.
Bake at 350 degrees about 25 -30 minutes, until the top is brown.

I used 1 tsp. regular mustard.
no W. sauce
no bread crumbs

Edited by: GRANNYSQUARE at: 10/24/2018 (22:09)

CORNBREAD RING
from April 2004 page 7 Newsletter

serves 8

1/4 cup + 2 Tablespoon Reduced Fat Baking Mix
1/2 cup cornmeal
1 Tablespoon Splenda
1/2 teaspoon baking powder
1 egg
1/4 cup fat-free milk
1/4 cup sugar-free applesauce
1/2 Tablespoon + 1/2 teaspoon light margarine

Spray ring mold with butter flavored baking spray. In medium bowl combine all dry ingredients. In small bowl combine and blend all wet ingredients. Pour into Ring Mold. (If no mold use a microwave safe glass bowl with little microwave safe dessert dish in the middle.)
Microwave on High (100%) 2 minutes. Check with toothpick and see if it comes out clean. If not continute microwaving another 2 minutes till tooth pick comes out clean.
Immediately invert on plate.
NOTE: I let it stay in bowl with a lid on top to keep it moist if not serving immediately. This kept it from being dry.

1 serving + 69 calories, 1 1/2 fat, 2 gr Pro, 12 gr carb, 117, mg sodium, 35 calcium, 1 gr. Fib
HE: 3/4 bread, 1/8 pro, 1/8 fat, 7 OC
DIAB: 3/4 Starch


Edited by: NANASKNOLLAZ-HM at: 10/22/2018 (22:32)

PEACH PIE WITH CRUMB TOPPING

I used Marlene's Single pie crust recipe. I do not remember which book. Also looks like I kind of tried to shorten the instructions, so I did not have to write so much ( have a habit of doing that). So hopefully you get the picture of how to do it.
1 cup flour
1 T cornstarch
2 t sugar (she says is a must)
1/4 t salt
2 T shortening
2 T margarine or butter
2 T ice water
2 T 1% milk
Mix dry ingredients in bowl. Add shortening and butter with pastry blender till incorporated into tiny pieces. Add milk & water together in container. Add wet to the dry. Toss till it starts to come together, using your hand form into ball in the bowl. Place ball between wax paper and flatten into disk. Refrigerate at least 30 minutes. Remove and place between 2 new sheets of wax paper. Gently remove the top wax paper. Gently lay the exposed rolled section onto a 9" pie pan. Then again gently remove the top wax paper. Flute edges.
1/8th serving=110 calories, 13 carbs., 6 gr fat, 0 fib.
Diab: 1 st., 1 fat

Peach Filling
1 Large can of sliced peaches in juice, drain and save juice
1 medium can of sliced peaches in juice, drain and save juice.
3 Tablespoons of flour
1/8 to 1/4 teaspoon nutmeg (your choice on amount)
1/2 cup of Splenda
Place drained peaches in pie crust. Measure the juice to equal 1 1/2 cups of juice. Pour into jar or shaker. Add 3 T of flour. Put lid on and shake. Pour into pan and heat till thickens.
Pour over pie.

Crumb Topping
6 T reduced-fat Bisquick
2 T Splenda
2 t light margarine (I did not use this as I make my own mix and use coconut oil and add 1/4 cup more that Jo's recipe calls for-so do not need)
1/4 t cinnamon
2-3 T nuts (I used 2 T pecans
Place all ingredients in smaller bowl and mix together. Sprinkle over pie.
Sprinkle nuts over top of crumb topping.
Bake as usual.

It sure was a good pie and the topping was really good especially with the nuts.

Patty - I will give that 2 Tablespoon of flour a try. It does get kind of runny with apples. I do that with pies, do not know why I did not think of crisps

Karen, You've got all of us curious how the crisp would be with sweet potatoes. Let us know if you give it a try.

Patty, Your dinner sounded good. Will have to stir fry cabbage and onions some time.

We had 3 porcinis that my son fried and added to fried ground beef and marinara sauce for spaghetti.

Karen, give that crisp a try with the sweet potatoes and let us know how it tastes. I imagine that it would be sort of like a pumpkin crisp...maybe? Though I have never had pumpkin or sweet potato crisp, it sounds sort of good.

Nina, just put shredded cabbage and onions in a pan with a bit of oil. salt and pepper a bit.
Then stir fry until both are soft, about 10 min. on med. low. If the pan gets too dry add a bit of water, and continue stirring occasionally...yummy..oh man is it ever good.

Another way to cook shredded cabbage is to stir fry it, then make a white sauce, and add it to the pan...oh man is it ever good too...lol

Karen, I forgot to mention that I always add a couple TBSP. flour to the apple part along with the Splenda and cinnamon in the crisp. I always do this in crisps, other wise it is too runny.

Karen - I bet you could use those on sweet potatoes. I never heard of a sweet potato crisp.

Patty - I have never made fried cabbage and onions. Is there a recipe for this. It sounded interesting. Not fond of boiled cabbage, so maybe I would like the fried. It would use up shredded cabbage that are starting to get older.

Nina

We will all be eating good tonight.

We are having lasagna
fried cabbage and onions (I love this)
apple crisp

I made the same recipe Patty.

Nina... I bet those crisp could be used with sweet potatoes. My great grandson loves the sweet potato casserole from QVC. It is pretty expensive so I am trying to find a recipe that is similar.

Thanks for the share!

Karen, this is your fault...lol

I made Mom's old fashioned apple crisp from baking with Splenda, page 167

I do not peel the apples, I like the extra fiber

Made the above crisp this week - I did half the recipe for the smaller amount.

EASY CRISP RECIPE (from one of Jo's crisp recipes)

[this is just the crisp part]

1/2 cup Splenda
1/2 cup flour
1/2 cup oatmeal
1/2 t nutmeg
1/2 t cinnamon
1/4 cup can't believe not butter lite
3 T nuts (optional)

In small bowl combine Splenda, flour, nutmeg, and cinnamon. Add margarine and using forks or pastry blender mix till crumbly.
Add the oatmeal to this mixture.
Evenly spread over fruit.
Bake at 375 till fruit bubbly and crisp on top

6 servings = 88 calories for the topping alone

"CRISP TOPPING"
1/2 cup quick oatmeal
6 Tablespoons red-fat baking mix
1/4 teaspoon cinnamon
1/2 cup Splenda or Splenda Blend
1 Tablespoon Light Margarine
1 Tablespoon non-fat Sour Cream (I usually use Lite as I cannot get non-fat here)
OPTIONAL INGREDIENTS
3 Tablespoons pecans with peaches
or
3 Tablespoons walnuts with apples
or
3 Tablespoons almonds with Cherries
2 Tablespoons light margarine on top of dessert
Combine first 5 ingredients. Mix well with pastry blender. Stir in sour cream & nuts. Spread on Pie or fruit. Drizzle pie with melted 2 Tablespoons margarine.

NOTE: This could be put just on top of fruit also.

8 servings
1 serving = 54 calories, 1.5 fat, 6.8 carb, .5 Fiber (1/2 fib)

I made a new side dish of Jo's It was “Boston Baked Corn, from the “Arthritis Healthy Exchanges Cookbook,” page 92.

I did not have frozen corn so used canned. Did not have Hormel Bacon Bits, so I chopped up 2 fried bacon slices in my food processor. I used 1 T packed brown sugar instead of brown sugar twin. It was only 7.5 calories difference per serving. I would add it with frozen corn.

Also it was suppose to be a crock pot recipe. I did not have time so put it in the oven and baked it.

The recipe turned out different than I thought. It really needed the bacon bits. They have more smoky flavor. I should have added some liquid smoke.

Also the frozen corn would have been better as the canned corn is a lot sweeter. It really did not need more sweetness. I would add the sweetener to the frozen corn.

I could see how it would taste really good with those ingredients I did not have. All in all I still liked it.

Nina

I used a recipe in the Best of the Best Soup & Sandwich book to make the vegetable soup. It was not seasoned enough so I added some garlic salt. What seasoning do you like to use for your veggie soup?

I have just one serving of apple salad left. Ii have been adding fresh strawberries & raspberries to it as I dish it up.

I want to make some vegetable soup but no tomato juice at my place. I bet there is some in Glennas cupboard.

Good Evening

The pork apples and onions was good. I was not sure if I would like sweet meat. But the apples and onions made it taste good.

The Scalloped potatoes I give on scale 1-10 about a 5. I did use diced potatoes instead of the shredded potatoes. Of course I had to make my homemade cream of celery soup. I have used it in other recipes and liked it. So not sure why it did not turn out as good as I thought it would.
I think an oven version might be better.
Also been getting potatoes that do not want to get soft. Anyone else having that problem?

Slow Cooker Pork Chops-Apples-Onions

Ingredients

2 boneless, center-cut pork chops, cut about 1-inch thick
2 medium red delicious apples, diced
1 small yellow onion, diced
2 T cup apple cider (I used home canned apple juice)
2 T cup water
1 t teaspoon white pepper
1/4 teaspoon salt
1 1/2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1 serving-255 calories

Instructions

1. Combine vinegar, water, salt, pepper, and brown sugar. Set aside.
2. Add onions and apples to slow cooker insert. Add pork chops. Top with sauce.
3. Cover and cook on low for 4-5 hours.
4. Serve immediately, with additional sauce/drippings from bottom of the slow cooker insert.

Yes, it would be wonderful Jan.

Oh, Patty that's too bad. Isn't it aggravating when you go to the trouble of doing a whole recipe and it doesn't turn out good?! Grrr.

You know what would be really good added to the Fall Apple Salad? Dried cranberries!

That frontier beef stew was bad bad bad. I threw it away.

We like the Fall Apple Salad, too. Also made Becky's Prize Winning Banana Bread. Tomorrow I go grocery shopping so need to decide on what I'll be making.

Karen, Sounds yummy over at your house.

Patty, Beef stew sounds so good!

Edited by: PEACEFULHOME at: 10/16/2018 (17:07)

Patty, I like that fall apple salad. The cole slaw give it an extra crunch. I got both crock pots out today & made the mac & cheese recipe from Fix It /Forget it book. It was ok. I also made green beans with potatoes & two slices of bacon.

I will be eating good for the next few days. Maybe soup & cookies or pumpkin bead later in the week.

I have never roasted frozen veggies but why not!

Beef stew sounds good.



Edited by: GRANDMAKARENG at: 10/15/2018 (20:56)

any of you ever heard of oven roasting frozen broccoli. I hadn't either, but I found a great easy recipe. Here is the link.

www.eatingbirdfood.com/roast
ed-frozen-
broccoli-hack/

This will be on the menu tonight with Bubble Pizza from the HELP cookbook.

with fresh pineapple

I also have supper all ready for tomorrow night.

I was reading in October 2000 newsletter on page 1. NOT GOOD. WE THREW IT AWAY...
Frontier Beef stew

1 cup chopped onion
1 cup instant rice
1 (12 oz) jar Heinz Fat free beef gravy
1 cup water
2 cups (one 16 oz can) tomatoes, chopped and undrained
2 tsp. Worcestershire sauce
2 full cups diced cooked lean roast beef
1 1/2 cups frozen peas
1 cup (one 8 oz can) diced carrots, rinsed and drained

In a large saucepan combine onion, uncooked rice, beef gravy and water. Bring mixture to a boil. Stir in undrained tomatoes, and W. sauce. Add beef, peas, and carrots. Mix well to combine.
Lower hear, cover and simmer for 15 minutes, stirring occasionally.

serves 6

HE: 2 PR, 1 1/3 Ve, 1 Br, 1/4 Sl, 5 OC
221 calories, 5 gm fat, 21 gm protein, 23 gm ca, 766 mg So, 41 mg Cl, 3 gm Fi
Diabetic: 2 Mt, 1 Ve, 1 St

Ok, the above is the recipe as written.

Here is what I did...……………………………………………..

I am making this a crockpot meal.

So in my sprayed crockpot, I put
meat, onions, 3 large fresh carrots chunked, 1 cup water, 2 tsp. W. sauce, the can of tomatoes, .

In a separate bag I have the 1 cup brown rice to be added in the morning.
Also, I will add the beef gravy in the morning too.

I just put frozen beef stew meat in the crock pot.

I don't have frozen peas, so I will add a can of peas about an hour before serving.

Doesn't this sound good? It sure does to me.

So tomorrow we will have this frontier beef stew, roasted broccoli, and fresh pineapple

Edited by: GRANNYSQUARE at: 10/16/2018 (19:23)

Think I may try that pumpkin bread next.
I got the coleslaw mix for the apple salad. They would taste good together.

Jan, you will love the salad I think.

Nina, your bread pan is lovely, and your bread looks yummy.

SOUR CREAM-PUMPKIN NUT BREAD - very good 5 stars for me
Jan got me enthused to use my antique (as they would call it now) loaf pan. It was fun to use it again.
This recipe is from "Fresh from the Hearth," page 135.
2 1/4 cups flour
3/4 cup pourable Sugar Twin (I used Splenda)
1 teaspoon baking powder
2 t baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 cup (2 oz) chopped walnuts
2 Cups(15 oz. can) pumpkiin
1/2 Cup FF sour cream (I used Lite)
2 Tablespoon vegetable oil
2 eggs or egg substitute
2/3 cup raisins (I added this not in original recipe)

Preheat oven to 375. Spray two 9-by 5-inch loaf pans with butter-flavored cooking spray. Large bowl, combine flour, splenda, baking powder, baking soda, and pumpkin pie spice. Stir in walnuts and raisins. In medium bowl add pumpkin, sour cream, vegetable oil, and eggs Mix together. Add to dry ingredients and gently combine. Evenly spread batter into prepared loaf pans. Bake 45-55 minutes or until a toothpick comes out clean. Place on wire rack and let sit 5 min. Remove bread frompans and continue cooling on rack. Cut each loaf into 8 thick or 16 thin slices

I wanted muffins and since any bread can be made into muffins Idivided the batter and made made 8 muffins-1/4 C each of batter. The rest I put in the loaf pan.

HE: 3/4 Bread, 1/2 gm Fat, 1/4 Protein, 1/4 Vegetable, 12 optional calories
124 calories, 4 gm fat, 4 gm protein, 18 gm carbs, 208 mg sodium, 42 mg calcium, 2 gm fiber
DIABETIC: 1 1/2 St, 1/2 fat

WITH RAISINS
160 calories,19 carbs, 2 gm fiber
1 1/2 St. 1/2 fat



Edited by: NANASKNOLLAZ-HM at: 10/13/2018 (23:58)

Karen, the bread sounds good.

Patty, I got the fixings for the apple slaw salad.

sounds yummy Karen. I love that cookbook.

FRESH FROM THE HEARTH page 119

Peanut Butter Banana Bread,
5 stars

It is really good. No added sugar. I guess it gets its sweetness from the banana & pudding.

It freezes well, which is good for me.

The apple recipe sounds good. I will try to get that made. thanks for sharing it.

Nina, they do have a lite Miracle whip, but I am talking about Burman's salad dressing...tastes just like Miracle whip with only 20 cal. a TBSP. I get it at Aldi's.
I think the lite Miracle whip has more calories than that..

Okay here are the recipes.
October 1993 newsletter

Fall Apple-nut salad 5 *'s

Serves 8 (3/4 cup)

3 cups purchased shredded cole slaw mix
1 cup shredded red cabbage
4 small red apples, cored and diced, 2 cups
2 oz chopped walnuts (1/2 cup)
3/4 cup fat free mayonnaise (8 calories per TBSP)
sugar substitute to equal 3 TBSP. sugar
1 1/2 TBSP. lemon juice


(I mix the dressing ingredients in the serving bowl first, then add the veggies and mix. One less bowl to wash.)

In large bowl combine cole slaw mix, cabbage, apples and walnuts.
In small bowl combine mayonnaise, lemon juice and sugar substitute.
Add to cabbage mixture. Toss well to combine. Cover and chill until ready to serve.

8 servings (3/4 cup each)

HE: 1 ve, 1/2 fruit, 1/2 fat, 1/4 pr, 14 OC
95 calories: 4 gr. fat, 1 gr pro, 14 gm ca, 196 mg so
Diabetic: 1 free veg,1/2 fruit, 1 fat


Swiss, Ham and green bean shepherds pie 4 *'s, only because it was a bit more work to make and more dishes, but tastes great
serves 4

6 oz Dubuque 97% fat free ham (full 1 cup)
1 1/2 cups evap. milk
3 TBSP flour
1/2 cup canned sliced mushrooms
2 cups canned French sliced green beans, drained
2 1/4 oz shredded reduced fat swiss cheese (full 1/2 cup)
1 2/3 cups water
3 oz. instant potato flakes (1 1/3 cup)
1/3 cup dry milk powder
1 tsp. dried parsley
1/4 tsp. pepper

Preheat oven to 350 degrees.
In large skillet sprayed with cooking spray saute ham.
In covered jar combine evap. milk and flour. shake well.
Pour into skillet with ham.
Continue cooking until mixture thickens, stirring constantly.
Stir in mushrooms and green beans.
Pour mixture into 8x8 baking dish sprayed with butter flavored cooking spray.

Evenly sprinkle cheese over top.

In medium saucepan bring water to a boil.
Remove from heat and add potato flakes, dry milk powder, parsley and pepper.
Fluff gently with a fork.
Place 4 even potato mounds on top of cheese.
Bake 20-25 minutes.
Let set 2-3 minutes before serving.


HE: 1 3/4 pr, 1 1/4 br, 1 1/4 ve, 1 sm
308 calories,6 gm fa, 23 gm pr, 41 gm ca, 908 mg so
Diabetic: 1 1/2 mt, 1 1/2 st, 1 ve, 1sm


Layered peanut butter pie, 5 *'s
serves 8

1 purchased 9" chocolate flavored pie crust
1 (8oz) package ff cream cheese
1/4 cup+1 TBSP chunky peanut butter
1 (4 serving) pkg sf instant vanilla pudding mix
1 1/3 cups dry milk powder, divided
2 1/4 cups water, divided
1 (4 serving) pkg sf instant chocolate pudding mix
1/2 tsp. vanilla
1/2 cup reduced calorie whipped topping (8 calories per TBSP)
2 tsp. chocolate syrup
1/2 oz. chopped dry roasted peanuts (2 TBSP)

In medium bowl stir cream cheese and peanut butter until soft
Add dry vanilla pudding mix , 2/3 cup dry milk powder and 1 1/4 cups water.
Mix well to combine with wire whisk.
Pour into pie crust.

In medium bowl combine dry chocolate pudding mix, 2/3 cup dry milk powder and 1 cup water. Mix well with wire whisk.
Blend in vanilla.
Pour over peanut butter layer.
Chill until set, 30 minutes.

Spread whipped topping over chocolate layer.
Drizzle choc. syrup over top and garnish with chopped peanuts. Chill until ready to serve.

HE: 1 1/4 pr, 1/2 br, 1/2 sm, 1 sl, 11 oc
295 calories, 12 gm fa, 12 gm pr, 34 gm ca, 702 mg so
Diabetic: 2 st, 1 mt, 1 fa, 1/2 sm

Patty - I would love the Fall Apple Nut Slaw and the Shepards Pie. I have never tried the lite Miracle Whip. DH like mayo and I do use lite mayo. As a kid my family always used Miracle whip and I thought it was mayo as that is what mom called it. I may have to get some and try it. I imagine that adding splenda to mayo would help the taste in the slaw.
Nina

supper from 1993 Oct. newsletter

all of these taste great...the entrée used a few pans though, but worth it
changes following the recipe name

If you want any of the recipes, let me know. I will let you know how they taste later.

layered peanut butter pie, page 4
I used a graham cracker crust instead of chocolate crust
regular peanut butter, not chunky
no chocolate syrup

Fall apple nut slaw, page 1
instead of 3 cups regular and 1 cup red cabbage, just used 4 cups coleslaw mix
I used my lite miracle whip, Burmans salad dressing, 20 calories TB.
I used dried peanuts instead of walnuts, cause the pb pie had pb and peanuts in it too.

Swiss, ham and green bean shepherds pie
instead of evap milk, just used skim milk from powder
no mushrooms cause I didn't have any

Edited by: GRANNYSQUARE at: 10/11/2018 (17:22)

THANKS PATTY

Jan,
It is how I always make apple crisp.
I just posted my recipe on the previous post. Just now...this is amazing.
Not in any recipe book. Just in my head...lol

Patty - is the apple crisp in crock pot a recipe, or did you just put it in the crock pot. Never thought about venting the crock pot. Will have to try it.
Nina

I really like the crock pot version of stuffed red peppers. I read that the red peppers are hig h in vitamin c so that is a plus. Does Jo have a stuffed pepper recipe? I used a recipe from taste of home light

I am making creamy beef over noodles for supper. Here is the link.
I will use ff cream cheese www.ayearofslowcooking.com/2
008/04/cre
amy-beef-over-noodles-crockp
ot.html

I am also making a JoAnna style apple crisp in another crockpot.
Remember when you are making a crisp in the crockpot to vent the top a bit so the crisp stays crispy.
I just put a knife under the lid to vent it a little.
It also needs to cook a bit longer too.

Nina and Jan, your recipes sound so good.


P.S.
Supper was wonderful. I just loved the creamy beef recipe. I added the cream cheese 1/2 an hour before we ate. It also helped thicken up the liquid a bit.

Here is how I made the apple crisp/

5 medium apples, cored and sliced, skin left on
2 TB. flour
cinnamom
1/2 cup Splenda

sprinkle of salt

Mix all together and put in sprayed crock pot

Then mix together
1/2 cup melted butter
1/2 cup Splenda
1/2 cup flour
1/2 cup oats
bit of cinnamon
bit of salt

put on top of the apples

bake on low with lid vented a tiny bit for about 6 hours.

I did have to finally put the lid back on, cause it wasn't getting the apples soft enough. I did this about 4:30, we ate at 6.

Girls, this is amazing. Not low fat, but no sugar

We topped the warm crisp with lite cool whip


Edited by: GRANNYSQUARE at: 10/9/2018 (22:36)

Hearty Italian Bean Soup - recipe my sister gave me years ago.

Edited by: PEACEFULHOME at: 10/9/2018 (09:15)

Today I made a recipe from a blog on line. It was called Cream Cheese Chicken. It was a slow cooker recipe. We really liked it.
I did use chicken thighs as that is what I had and I made cream of celery soup Joanna's way instead of the mushroom soup. It said any kind of soup.
I halved the recipe except for the homemade celery soup. We put it on noodles
I copied the recipe from the site. It is a site that she does all kinds of slow cooker recipes. The link is below.


CREAM CHEESE CHICKEN

The Ingredients.

FROM SCRATCH RECIPE:

2 cups homemade cream of mushroom soup
(OR SEE EVEN EASIER WAY!)

3 - 4 pounds chicken (I used frozen breast tenderloins)
2 tablespoons Italian seasoning
1/2 teaspoon celery seed
1 tablespoon onion powder
1 tablespoon white granulated sugar (weird, I know.)
1/4 teaspoon black pepper
1 teaspoon kosher salt (if you only have table salt, use about 1/4 teaspoon)
2 cloves minced garlic
1 thawed block of cream cheese (to add later)

or you can make it with:
--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves minced garlic
--8 ounce block of cream cheese (to add later)

The Directions.

Put everything except for the cream cheese into the crockpot.

Cook on low for 6 hours, or until the chicken is cooked through and begins to shred.

Shred the chicken with two large forks, and mix in the block of cream cheese.

Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

Serve over pasta. We are gluten free so I used gluten free noodles.

www.ayearofslowcooking.com/2
008/05/cro
ckpot-cream-cheese-chicken-r
ecipe.
html?_ga=2.52322857.1042438554.1
53
8968631-1085766054.1538968625

The "Taco Macaroni Pot," was good, but the macaroni did just disintegrated. I will cook the mac on the stove next time and add it to the crock pot and then serve it.
The soup I made "Cheesy Garden Chowder," was really good. I forgot to add the corn, but it was good even without it.

I will have to look up the recipe from the other cook book.

Patty, We loved the meatloaf and I will definitely make it again. It's wonderful now that I have the new fridge and can keep cheese without it molding within a week.
Nina, Apple juice would work good in place of oj. I don't usually drink juice but have been lately because I was told it helps the iron to absorb. The recipe I used is in Eat What You Love, page 378 (I think - I don't have my glasses in here). - no oj in the recipe.

Edited by: PEACEFULHOME at: 10/6/2018 (23:38)

Jan - when we lived in Oregon years ago we use to go antiquing in Wheeler. It was a lot of fun. Loved the loaf baking dish.

I made the Apple Crisp from "Splenda Recipes," by Marlene Koch page 351. It used 1/2 cup flour. Also orange juice. It was only 2 T. I used apple juice as I cannot have orange juice. Joanna in one of hers uses apple juice. I think I really like Joanna's topping better than this one. It was still good, just not my favorite and it seemed kind of dry on top.

Nina

Jan, hope you like it. I don't usually have swiss cheese, so usually just use grated cheddar.
Your meatloaf pan is lovely

My version of Patty's version of Swiss Meatloaf

I didn't use onion but part of a package of onion soup mix, used cheddar cheese shreds and cut up some slices, had some cooked leftover bacon crumbled. Also didn't have cracker crumbs so used oatmeal. Sure smells good!


My youngest son got his meatloaf pan for me at an antique/second hand shop down the coast in a little town of Wheeler.
I do want to try this recipe with swiss cheese some time.

Edited by: PEACEFULHOME at: 10/6/2018 (19:23)

Cookies from Across America

choc chip cookies, page 343...I would say 5 *'s out of 5 for a low fat sugar free cookie
peanut butter cookies, page 344, only 2 1/2 *'s not very good, nor sweet

Lancaster chicken corn soup 5*'s

Across America, page 59

this is yummy

If anyone wants the recipe let me know.

APPLESAUSE CAKE (Depression Cake)

1 2/3 cup flour
1 cup brown sugar [I used regular sugar]-NOTE BELOW
1 1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce
1/3 cup chopped nuts [I did not add]
1/2 cup water
1/3 cup vegetable oil [I use melted butter]
2 teaspoons vinegar

Mix all dry together. Mix all wet together. Add wet to dry and pour into a 8X8X2 baking pan.
Bake at 350 degrees till tooth pick comes out clean

NOTE. I used sugar so that I could make muffins. Brown sugar did not work out well for muffins when I tried it before. The melted butter was what I use in what we call Grandma Kitty's Chocolate Cake that is a depression cake also. No eggs, no milk.
It is not a diet cake but muffins make more servings than a cake.

Karen, We really like it. Definitely will make again.

Nina it's in Eat What You Love.

Jan - which cook book was Marlenes Apple Crisp in. I only have two of her cook books.

I think I have everything to make this. Do you like it Jan? My mom made the best apple crisp. I remember my moms only sister use to want that recipe because her husband liked it. My mom refused to give it to her. It was a family fun thing but I don't know what her secret was!

Marlene Koch's Warm Apple Crisp from Eat What You Love.

DH likes it but I have to wait after taking my iron pill to have some.

First day of October I plan to make Warm Apple Crisp (Marlene Koch).