Carnation Chocolate Fudge Candy

Easy, and really good!
Ingredients:
1 1/2 C white sugar
2 TBSP Butter
2/3 C evaporated milk
1/4 tsp salt
1 tsp vanilla
1 1/2 C semi-sweet chocolate chips
2 C mini marshmallows
Walnuts or pecans (optional)

Bring first 4 ingredients to a simmer over medium heat.  Simmer for 5 minutes (set a timer) and stir occasionally.  Turn off heat and remove from burner after 5 minutes.  Stir vanilla into hot mixture and combine.  Add marshmallows and chocolate chips, and stir until smooth.  Pour into an 8x8 or 9x9 pan lined with foil.  Tap against counter to settle and pop air bubbles.  Allow to sit on counter until chocolate stops steaming, then place plastic wrap over the top and refrigerate for at least 2 hours, or overnight.  When ready to cut, use foil to lift chocolate out of pan and flip onto a cutting board.  Cut with a long sharp knife, and wipe blade with a wet towel between each cut.

Chicken and Wild Rice Casserole

This recipe was originally found in the Betty Crocker Cookbook.  We've made some adjustments to better suit our taste.  Serve with a veggie side or fresh-made bread! 


Ingredients:

1 1/2 C wild rice, cooked according to package directions

1/4 cup chicken fat or butter

1/3 cup flour 

2 teaspoons salt

1/8 teaspoon pepper 

2 TBSP paprika

Oregano, to taste

Garlic powder, to taste

Parsley, to taste

Basil, to taste

1 cup chicken broth

1 1/2 cups milk

2 cups cut-up cooked chicken or turkey 

1 cup cut up fresh mushrooms

1/3 cup chopped green pepper 

1/4 cup slivered almonds

1/3 cup shredded cheddar cheese

Directions:

Melt chicken fat/butter in large saucepan over low heat.  Blend in flour, salt and pepper and spices.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Stir in broth and milk.  Heat to boiling stirring constantly.  Boil and stir 1 minute.  Taste the sauce and add any additional spices, to your taste preference.  Stir in remaining ingredients.

Pour into 9 x 9 ungreased baking dish .  Bake uncovered 40 to 45 minutes.  Sprinkle with cheddar cheese five minutes before the casserole is done cooking (optional).

Blog post in Hearthside Gatherings: http://hearthsidegatherings.blogspot.com/2012/07/post-one-hundredth-plus-more-owl-corner.html

Weight Watchers Chocolate Cupcakes

This recipe can be found at Food.com.

Ingredients:

1 15 oz. can of pumpkin puree (not pumpkin pie mix)
18 oz. box of chocolate cake mix, your choice
1/4-1/2 C water (I used 1/4C)

Spray a 12-muffin tin with baking spray.  Mix all ingredients together.  Bake at 350 degrees for 30-35 minutes.  These do have a slight pumpkin flavor, but I still thought they were tasty.  Each cupcake is 2 points+.

Weight Watchers Lasagna

This is based on the Weight Watcher's recipe for meatless lasagna.  I have adapted it to my taste, and I'll include their recipe for homemade tomato sauce at the end of the recipe.  Super easy!

6 Servings--Use a sprayed 9x9 baking pan for this.  One slice is 9 points+, and 1/4 of the recipe is 13 points+. 

Ingredients:

2/3 C low fat ricotta cheese
1 large egg, beaten
1/4 C chopped fresh parsley
2 TBSP grated Parmesan cheese plus 1 TBSP Parmesan
6 uncooked whole wheat lasagna noodles
4 oz. 2% shredded mozzarella cheese
8 oz. lean hamburger, cooked and seasoned to taste (I use Italian seasoning, salt, pepper, and garlic powder)
15 oz. jar of your favorite pasta sauce (I use Prego Three Cheese, with a little doctoring)

Directions:
Preheat the oven to 350 degrees.  Coat your 9x9 pan with cooking spray.  In a medium bowl, mix the ricotta, egg, parsley and 2 TBSP Parmesan cheese.  In a separate bowl, mix your pasta sauce and cooked hamburger.  Add 3-4 TBSP of pasta sauce mix to the cheese mix, enough to turn the sauce pink.

Spoon about half a cup of sauce into the pan, and spread around to coat the bottom.  Cover sauce with two lasagna noodles, breaking if necessary to make them fit and cover the pan.  Cover noodles with half of the ricotta mixture and 1/3 of the mozzarella cheese.  Spoon 1/3 of the sauce over mozzarella.

Add another layer of noodles and remaining ricotta cheese mix.  Sprinkle with another 1/3 of mozzarella and then another 1/3 of the sauce.

Add the final layer of noodles and cover with remaining sauce.  Sprinkle with remaining mozzarella and 1 TBSP Parmesan cheese.

Bake until noodles are cooked through, cheese is melted and sauce begins to bubble at the bottom of the pan, about 35-40 minutes.  Remove from the oven and let sit another 10-15 minutes before cutting.

Optional ingredients for homemade sauce:
1/2 TBSP olive oil
3 medium cloves of garlic, minced (or to taste)
1 large uncooked onion, Spanish variety, cut in half and thinly sliced
35 oz. plum tomatoes, whole, canned, mashed into pieces
3 oz. can tomato paste
3 leaves basil, fresh
1/2 tsp. sugar
1/8 tsp. crushed red pepper flakes
1/2 tsp. table salt
Directions:
To make the sauce, coat a large heavy pot with cooking spray, set over medium heat.  Add oil; when it starts to shimmer, add garlic and cook, stirring frequently, until garlic begins to soften and become fragrant, about 1-2 minutes.  Add onions and cook, stirring occasionally, until onions turn translucent and start to brown, about 10 minutes.  Add tomatoes, tomato paste, basil, sugar, red pepper flakes and salt, and stir to combine.  Bring sauce to a boil, reduce heat to low and simmer, partially covered, stirring every 20 minutes, scraping bottom and sides of the pot, until sauce reduces slightly and thickens, about two hours.