Friday, March 25, 2011

Healthy Spring Salad

Salad Ingredients

•1 cup Spinach leaves (I prefer baby spinach)

•1/4 cup strawberries, sliced

•1/4 cup red or green grapes, halved

•1/4 cup toasted pecans

For the Dressing

•1 cup oil (I used canola)

•1/3 cup white vinegar

•1/2 cup sugar

•1 tsp. salt

•1 tsp. dry mustard

Mix all dressing ingredients together well. It always tastes better on day 2, so if you have time, it is best to make this dressing ahead. Store covered, in the refrigerator.

To toast the pecans: I just turn them on med-med/high in a pan and toss with 1/8 cup sugar. Toss until melted brown sugar coats pecans. Cool on wax paper.

Place spinach in bowl, add strawberries and grapes. Top with toasted candied pecans and drizzle with dressing.

Variations: You could use almonds instead of pecans. You can also use a low fat rasberry vinegarette in place of the homemade dressing.

Monday, March 21, 2011

Oatmeal Chocolate Chip Cookie Bars

1 cup (2 sticks) butter, softened

3/4 cup brown sugar, packed

1/2 cup granulated sugar

1 egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour*

1 teaspoon baking soda

pinch of salt

3 cups rolled ("old-fashioned") oats

12 ounces (2 cups) semi-sweet chocolate chips**


1. Cream butter, sugars, egg, and vanilla with electric mixer on high.

2. Stir in flour, salt, and baking soda, all at the same time. Stir in oats. Last, add chocolate chips and stir them in (or use clean hands, if the dough is too stiff).

3. Press cookie dough into a greased 9x13-inch baking dish. Dough should be somewhat flattened, but it's okay for some cracks to remain.

4. Bake at 350 degrees for 30-35 minutes, or until lightly golden and cookies are set in the middle.

5. Cool for 20 minutes; cut into 24 squares. Delicious warm or cold! :)


1 16 oz. container whipped topping

1 5 oz. package instant vanilla pudding mix

1 15 oz can pumpkin

1 tsp. pumpkin pie spice

Mix together pudding mix, pumpkin & pumpkin pie spice.

Fold in the whipped topping.

Chill in fridge until ready to serve.

Serve with graham crackers (honey or cinnamon).

Eclair Squares


1 stick butter

1 Cup water

1 Cup flour

4 eggs

3oz. cream cheese

2TBL. milk

1 large package Vanilla Pudding

1 1/2 Cup Milk

8oz. Package Cool Whip

Chocolate Syrup

Fresh Berries

For the Crust:
Boil: 1/2 Cup Butter (one stick) & 1 Cup Water

Add: 1 Cup Flour & 4 Eggs (beat well between each egg)

Spread into a greased pan.

Bake @ 400 for 25 minutes until puffy, and then let cool.

For the Filling:

Beat together: 3oz. Cream Cheese with 2TBL. Milk

In a separate bowl mix together: 1 Large Package Vanilla Pudding with 1 1/2 Cup Milk

Combine both until thick

Fold in 8oz. Package of Cool Whip

Spread over the top of crust. Refrigerate. Serve with chocolate syrup and fresh berries.

Sunday, March 20, 2011

Soft Chocolate Cookies

1 cup butter or margarine, softened

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup baking cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

confectioners' sugar


1.In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.

Chocolate Crunch Cookies

1 1/2 cups butter

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups oats

2 cups Rice Krispies cereal

1 1/2 cups chocolate chips

1/2 cup pecans

1. preheat oven to 350

2. mix together butter, sugars, eggs and vanilla in a large bowl until well blended

3. add flour, baking powder, baking soda, salt, oats, Rice Krispies, chocolate chips, and pecans and stir together

4. drop batter on baking sheets in large mounds of about 3 tbsp, 3 inches apart, and flatten with hand. Bake for 8 to 9 minutes or until pale gold.