Sunday, February 6, 2011

Thai Chicken


8 chicken thighs (about 2 lb), skin removed

3/4 cup hot salsa

1/4 cup peanut butter

2 Tbsp lime juice

1 Tbsp soy sauce

1 tsp grated fresh ginger

1/4 cup chopped peanuts

2 Tbsp chopped fresh cilantro


1. Place chicken in 3 1/2 - 6 quart slow cooker.  Mix remaining ingredients except peanuts and cilantro; pour over chicken.

2.  Cover and cook on Low 8 to 9 hours or until juice of chicken is no longer pink.  Remove chicken from cooker using slotted spoon; place on serving platter.

3.  Remove fat from sauce.  Pour sauce over chicken.  Sprinkle with peanuts and cilantro.

Saturday, February 5, 2011

Grasshopper Torte


15 Oreo cookies

3 Tbsp butter or margarine, melted

1 jar (7 oz) marshmallow creme

1 Tbsp milk

3 cups softened frozen vanilla nonfat yogurt

1 container (8 oz) frozen light whipped topping, thawed

1/2 tsp peppermint extract

8 drops green food coloring


1. Finely chop cookies, place in small bowl.  Add butter and mix well.  Press crumb mixture onto bottom of spring-form pan.  Refrigerate while preparing filling.

2.  Combine marshmallow creme and milk in bowl; whisk.  Add frozen yogurt; whisk until well blended.  Fold in whipped topping, peppermint extract and food coloring.  Pour over prepared crust.  Cover and freeze until firm, 8 hours or overnight.  Before serving, garnish with additional chopped cookies, if desired.

Friday, February 4, 2011

Mocha Bread Pudding


4 Tbsp cocoa

1 cup hot coffee

1 egg

1/4 cup fat-free egg substitute

2 cups low-fat milk

1 cup fat-free milk

1/2 cup sugar

1 tsp vanilla extract

6 slices dry fir white bread, cubed

1/2 tsp ground cinnamon

nonfat whipped topping (optional)


1.  Whisk the cocoa into the coffee in a small bowl.

2.  While the coffee is cooling, lightly beat the egg and egg substitute in a large bowl. Stir in the coffee mixture, low-fat milk, fat-free milk, sugar, vanilla and bread.  Pour into the slow cooker. Sprinkle with the cinnamon.

3.  Cover and cook on Low until a knife inserted into the center of the pudding comes out clean, 2 1/2 to 3 1/2 hour.  Serve warm, at room temperature or chilled. Top with whipped topping, if using.

Thursday, February 3, 2011

Sweet Potatoes with Applesauce


6 medium sweet potatoes or yams (2 lb), peeled and cut into 1/2 inch cubes

1 1/2 cups applesauce

2/3 cup packed brown sugar

3 Tbsp margarine or butter, melted

1 tsp ground cinnamon

1/2 cup chopped nuts, toasted


1. Place sweet potatoes in 2 to 3 1/2 qt slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.

2. Cover and cook on Low 6 to 8 hours or until potatoes are very tender.

3. Sprinkle with nuts.

Wednesday, February 2, 2011

Beef and Sausage Chili


1 lb Italian or chorizo sausage, removed from casing

1 lb stewing beef, cut into 1/2 inch cubes

2 onions, finely chopped

4 cloves garlic, minced

2 Tbsp chili powder

1 Tbsp dried oregano

1 Tbsp cumin seeds

1 tsp salt

1 tsp crushed black peppercorns

2 jalapeño peppers, finely chopped

1 habanero pepper, minced, optional

1 can (28 oz) tomatoes, drained and chopped, 1/2 juice reserved

1/2 cup condensed beef broth, undiluted

1 Tbsp Worcestershire sauce

2 cans (15.5 oz each) red kidney beans, drained and rinsed

2 cup shredded Monterey Jack cheese


1. In a nonstick skillet, cook sausage over medium-high heat, breaking up with a wooden spoon, until no longer pink.  Using a slotted spoon, transfer to slow cooker stoneware.  Drain all but 1 Tbsp fat from pan.

2.  Add beef to pan, and cook until no longer pink.  Transfer to slow cooker stoneware.

3. Reduce heat to Medium.  Add onions and cook, stirring, until softened.  Add garlic, chili powder, oregano, cumin seeds, salt, peppercorns, jalapeño peppers and habanero pepper, cooking for one minute. Stir in tomatoes, reserved tomato juice, beef broth, and Worcestershire sauce and bring to a boil.

4.  Pour mixture over meat.  Add beans an stir well.  Cover and cook on High for 4 to 5 hours or on Low for  8 to 10 hours, until beef is very tender.  Add cheese and stir until melted. 

Tuesday, February 1, 2011

Vo DeMelo's Biscuit Recipe

Vo's biscuit recipe that Cheryl passed on to me. Thanks, Cheryl!


3 cups flour

3 eggs

1 stick butter

1/2 cup sugar, plus a little bit more

3 tsp baking power

pinch of baking soda

1 tsp vanilla


Preheat oven to 325 degrees.  Mix ingredients together. Shape.  Bake until starting to brown.