Blog Archive:

Candy Corn Brownie Recipe

1 (19 ounce) box chocolate brownie mix

2 large eggs

1/3 cup vegetable oil

2 tablespoons water

1 cup chopped roasted peanuts (optional)

2/3 cup prepared chocolate frosting

3 cups candy corn (18.5 ounce bag)


Preheat oven to 350 degrees F.

In medium bowl, stir together brownie mix,

eggs, oil and water until smooth (about

50 strokes). Stir in peanuts.

Spread on a 13-inch pizza pan coated with

cooking spray. Bake at 350 degrees for

18 to 20 minutes or until wooden pick

inserted in the center comes out almost clean.

Cool on pan. Spread frosting over brownie

to within one-half inch of edge. Decorate

with candy corn.

Cut into wedges to serve.

Makes one brownie pizza (12 to

16 servings).

Candied Chicken

6 boneless chicken breasts
1 c maple syrup or pancake syrup

1/2 c catsup

1/2 c vinegar



Preheat oven to 350?F. Trim excess fat and skin from chicken and lay flat in a 13×9 baking dish. Combine remaining ingredients in bowl and mix well with a wire whisk. Pour over chicken breasts and bake for 30 to 45 minutes, until chicken is tender and sauce is thickened, turning and basting two or three times during baking.
Additional Information
Posted by chief_cook2

California Pizza With Chicken

Makes 8 servings
1 can (8 ounces) tomato sauce

1 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon salt

1/4 teaspoon garlic or onion powder

1/8 teaspoon pepper

2 cups Original Bisquick?

1/2 cup cold water

1 1/2 cups shredded Monterey Jack cheese (6 ounces)

2 cups cut-up cooked chicken

1/2 cup sliced ripe olives

1 medium avocado, sliced


Heat oven to 425?. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Mix Bisquick and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan.
Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.

Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.

High Altitude (3500-6500 ft): Use boiling water to make dough.



Additional Information

Calico Bean Casserole

1/2 lb. ham
1/2 lb. bacon
1 chopped onion
1/2 c. catsup
1/2 c. white sugar
3/4 c. brown sugar
1 tsp. salt
1 tsp. dry mustard
2 tsp. vinegar
1 can pork & beans
1 can kidney beans
1 can Lima beans
1 can green beans
Brown hamburger and bacon that has been cut into small pieces. Add onion and cook slightly. Drain. Drain most of the liquid from beans. Mix beans, meat and other ingredients. Bake at 350 degrees for 40 minutes or in a crock pot on low for 6 to 8 hours.

Calico Beans

8 slices bacon
1 (1 lb.) can green beans, drained

1 (1 lb. 15 oz.) can pork & beans, drained

3/4 c. dark brown sugar

1/2 tsp. dry mustard

1 c. chopped onion

1 (1 lb.) can lima beans, drained

1 (1 lb.) can kidney beans, drained

1/2 c. vinegar

1/2 tsp. garlic salt

1/8 tsp. pepper

Cook bacon in microwave oven until crisp; drain, reserving drippings. Crumble bacon. Saute onion in bacon fat for 3 minutes. Stir once. Combine all ingredients mixing lightly. Turn into 3 quart casserole and bake 20 minutes. Stir and turn dish twice during cooking time. Makes 16 servings. NOTE: Divide mixture between 1 1/2 quart casserole and freeze one for later use. Cooking time for 1 1/2 quart casserole will be 13 to 15 minutes.

Calico Beans

1 can pork and beans

1 can kidney beans, drained

1 can lima beans, drained

1 lb. hamburger

1/2 lb. raw bacon, chopped

3/4 c. catsup

3/4 c. brown sugar

1 tbsp. molasses

2 tsp. mustard

1 onion, chopped

2 tsp. vinegar

1 tsp. salt

Brown hamburger. Mix all ingredients. Bake 2 hours at 350 degrees.

Caesar Parmesan Chicken

1 Bottle Kraft Golden Caesar Parmesan Salad Dressing


4 Boneless, Skinned Chicken Breasts



2 Cloves Garlic, Chopped



1 Green Bell Pepper, Sliced



1 Red Bell Pepper, Sliced



1 Large Sweet Onion, sliced



6 Roman Tomatoes, diced



1/2 cup chopped fresh cilantro



2 tbs Savory



2 tbs Basil



Olive Oil



Shredded Parmesan cheese



Place the 4 chicken breasts in a 1 gallon freezer bag, and pour the salad dressing over it. Zip and refrigerate for at least an hour. Preheat two pans – one for the chicken, and one for the vegetables. Place the the chicken breasts in the first pre-heated pan, and brown them.


Pour half of the dressing over them, sprinkle half of the cilantro over them, cover, and simmer over low heat. When the oil in the second pan is hot, add the onions, and fry until



translucent. Add the rest of the vegetables and the rest of the salad dressing. Sprinkle the savory, basil, and the rest of the cilantro over the mixture. Stir, cover, and cook at medium heat until a nice sauce has begun to form. About half an hour or so. To serve, place a chicken breast on a dinner plate and drizzle it with the now thickened sauce from the pan they were cooked in. I then mixed the vegetable mixture with bowtie pasts, and served on the plate next to the chicken. Sprinkle shredded Parmesan cheese over both the chicken and the pasta/veggie mix. Serve hot. Serves 4

Cabbage Soup

2 beef bouillon cubes or 2 pkts. brown seasoning and broth mix

1 chicken bouillon cube or 1 pkt. golden seasoning and broth mix

1 vegetable bouillon cube or 1 pkt. vegetable broth mix

4 c. water

1 c. tomato juice

1 small head cabbage, shredded

1 tsp. salt

1/4 tsp. pepper

1/8 tsp. mace

1/2 lemon, sliced

Artificial sweetener to equal 1 Tbsp. sugar

1 (9 oz.) pkg. frozen, chopped broccoli


combine bouillon cubes and water in saucepan; bring to boil and cook until bouillon is dissolved, add tomato juice, sweetener and frozen chopped broccoli. Simmer 10 minutes. 6 to 8 servings.

Cabbage Fat-burning Soup

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth


Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.Calories 93 Protein 4.2g Total Fat 0.6g
Sodium 479mg Cholesterol 0mg Carbohydrates 21g
Fiber 6g
Source: All Recipes
Posted by Nell MarshServes 15
Weight Watcher Points – 1 Point

Butternut Squash Bisque

1/2 lb. salt pork, diced

2 c. chopped onions

1 c. chopped celery with leaves

2 garlic cloves, minced

2 tsp. curry powder

4 quarts chicken broth

4 lb. butternut squash, peeled, seeded and cubed

6 carrots, peeled and sliced

2 lg. potatoes, peeled and cubed

2 bay leaves

1 tbsp. dried thyme, crumbled

1/3 c. dark rum

1/4 c. fresh lime juice

2 tbsp. sugar

Salt and freshly ground pepper

Minced fresh parsley

Curried Whipped Cream*


Cover salt pork with water in large saucepan. Bring to boil. Reduce heat and simmer 5 minutes. Drain and rinse under cold water. Pat dry. Transfer salt pork to heavy large pot. Saut? over medium heat until just beginning to cover, about 7 minutes. Reduce heat to low. Add onions, celery, garlic and curry and cook until vegetables are tender, about 5 minutes. Add 4 quarts chicken broth, squash, carrots, potatoes, bay leaves and thyme. Bring to a boil. Reduce heat, cover and simmer 1 hour. Cool soup slightly. Remove salt pork and bay leaves. Degrease soup. Puree in batches in blender or processor. Return to pot and stir in rum, lime juice and sugar. Season with salt and pepper. Simmer 5 minutes. Garnish with parsley. Serve hot with Curried Whipped Cream.*CURRIED WHIPPED CREAM:2 tsp. curry powder1 c. whipping cream, whipped Salt Place curry powder in heavy small skillet and stir over low heat until slightly darkened, about 3 minutes. Cool. Fold into whipped cream. Season with salt.