Carrot Bars

Carrot Bars

4 beaten eggs

2 c. white sugar

1 1/3 cup oil

2 c. flour

1 tsp soda

1 tsp salt

1 Tbl cinnamon

3 small jars baby carrots

Beat well. Add nuts. Pour into 2 pans and bake for 15 - 20 minutes

(I use one 9 by 13 and another one that is 8 by 11).

Frosting

4 Tbl melted butter

1 8 oz pkg cream cheese

1/2 tsp vanilla

2 c. powdered sugar

They taste best after refrigeration!

*Dr. A’s recipe & tricks

Enchilada Chicken

Yet another Biggest Loser Family Cookbook recipe.  As you can see we are trying to eat more healthy and I am finding that healthy doesn't always mean it has to taste like the cardboard box it came in (well, in this case it doesn't because it is all from scratch).  You definately need to try this one.

Ingredients:
4 Boneless, skinless chicken breasts
2 tsp. salt-free Mexican or Southwest seasoning (I used Mrs. Dash Southwest Chipotle)
Olive oil spray
4 T. medium, mild, or hot enchilada sauce
2 oz. finely shredded light cheddar cheese
2 T. finely chopped fresh cilantro

Directions:
Preheat the oven to 350.

Place a large ovenproof nonstick skillet over high heat.  When hot, lightly mist witht he olive oil spray and add the chicken.  Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on the outsides.

Remove the pan from the heat and top each chicken breast with 1 T. of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro.  Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.  Serve over rice.

Szechuan Pork and Broccoli

Another great recipe from the Biggest Loser Family Cookbook.  In the cookbook it actually called for beef, but I happened to have a pork roast on hand.  It was really yummy and the kids really liked it. 

Ingredients:

Pork or Beef Roast, sliced against the grain into scant 1/4"-thick strips

1 tsp. garlic powder

Salt, to taste

Pepper, to taste

1 (14 oz) bag frozen broccoli

1 T. freshly minced garlic

2 tsp. toasted sesame oil

1/4 cup bottled szechuan stir-fry sauce

Rice

Directions:

In a large bowl, combine the pork/beef, garlic powder, salt and pepper and toss until well combined.

Place a large nonstick skillet or nonstick wok over high heat.  When hot, mist with the olive oil spray.  Add the broccoli and garlic and cook, stirring, for 4 to 6 minutes, or until the garlic softens and the broccoli is heated through and crisp-tender, being careful not to burn the garlic.  Transfer to a large bowl and cover to keep warm.

Return the pan to high heat and add 1 tsp of the sesame oil.  When hot, add half of the pork/beef in a single layer, and cook, stirring occasionally, until lightly browned on both sides, 1 to 2 minutes.  Transfer the pork/steak to the bowl with the vegetables and re-cover.  Repeat with the remaining 1 tsp. sesame oil and pork/steak.  Return all the steak and vegetables to the pan and remove from the heat.  Add the sauce and mix well to coat.  Divide among 4 bowls and serve over rice.

Buffalo Chicken Dip

Maybe I will not be lazy and post a pic.

Nah! nevermind... Love, Chief

2 whole chicken breasts.. boiled and chopped fine. (or canned chicken is OK too)
2 softened 8oz pckgs cream cheese
1 1/2 cups cheddar cheese ( sharp) ( reserve 1/2 cup for topping)
1 cup franks red hot
1 tsp minced garlic ( optional)
1 cup or ranch dressing ( hidden valley is best) -

or you can switch it up like i do.. and do

1/2 cup ranch 1/2 cup bleu cheese dressing ( if you like bleu cheese ) your choice.

Mix it all together. It will be lumpy and orange .:)

Put it into a glass baking dish. Mine is usually about an inch deep or more.

Sprinkle remaining cheddar cheese on top
bake 350 for 30 min .. hot bubbly
serve with tortilla chips

Oatmeal Scotchies

I fixed these cookies the other day and everyone loved them.  Jenecee even took some to her teachers at school and they all said they liked them.

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions:
PREHEAT oven to 375° F.


COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Hamburger Pie--Vinnie Style

The kids beg for daddy to fix his Hamburger Pie if I mention that is what we are having for dinner.  It is really easy and really good.

This is a picture without the potatoes and cheese on it.  I left that off of mine.

Ingredients:

1 lb. hamburger
2 T. Minced onion
1 T. Minced garlic
3 T. Flour
1-1 1/2 cups milk
Salt to taste
Pepper to taste
2 cans cream of mushroom soup
1 can corn
1 cup shredded cheddar cheese
Instant potatoes

Directions:
Put hamburger, onion and garlic in a pan and brown the hamburger.  Remove the hamburger from the pan once browned and leave the drippings (may need to add some oil if the meat is lean).  Add the flour and cook for 30 seconds and then add the milk  1/2 cup at a time until you have a thick gravy.  Salt and pepper to taste.  Add the soup and corn and heat through.  Meanwhile fix the potatoes.  Add the potatoes to the top of the hamburger mix and spread the cheese on top.  Simmer until cheese is melted and serve. 

Better than kisses cake (slight name change to make it family friendly)

Ingredients

• 1 Package chocolate cake mix
• 1/2 Can sweetened condensed milk
• 6 Ounces caramel ice cream topping
• 3 Heath or Skor bars, chopped
• 1 Container frozen whipped topping, thawed

Directions

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (I crush my candy bars into small chunks as opposed to crumbs - I like to have chunky pieces)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan.