Spinach Feta Pie

10 package frozen chopped spinach, thawed and drained

3/4 cup (3 oz) crumbled feta cheese

1/4 cup chopped green onion

1/2 cup + 1 tablespoon Reduced Fat Bisquick

2/3 cup skim milk1/2 teaspoon lemon pepper

2 eggs (or equivalent)

Preheat oven to 400. Spray a 9 inch pie plate with butter flavored cooking spray. In a large bowl, combine spinach, feta cheese & green onion. Evenly arrnage mixture in prepared pie plate. In the same bowl, combine baking mix, milk, lemon pepper, and eggs. Mix well to combine. Pour mixture evenly over the spinach mixture. Bake for 30-35 minutes or until knife comes out clean. Let set on rack for 5 minutes.

Makes 6 servings

Cream Puffs

Puffs:

1 cup water
1 stick margarine1 cup flour
4 eggs

Boil water, lower heat nad melt margarine
add flour and turn
take off heat and beat eggs in one at a time
Have oven at 450
spoonfuls of mixture onto a greased cookie sheet and into the oven
when the puffs pop up turn heat to 350
watch until cooked and remove

Custard:

2 packages of vanilla pudding (cook and serve type)
3 cups of milk
1 cup of heavy cream
1/4 confectionary sugar
1 tsp vanilla extract

Prepare pudding as package label directs (using 2 packs of pudding and 3 cups of milk)
Pour in a medium bowl and place wax paper directly on the surface
Refrigerate until chilled (at least 2 hours, i usually do over night)
In a small bowl combine heavy cream, 1/4 cup of confectionary sugar and the vanilla
With mixer beat at medium speed until just stiff
Fold the whipped mixture into the pudding until combined
Refrigerate to chill well several hours or overnight

Slice open puffs to fill or poke a whole and pipe in custard

Chocolate-Raspberry Heart Cake (you can make it round)

Ok, so I got this from Weight Watchers and made it for Valentines Day originally, but my family loved it so now they want it all the time at holidays and events.


POINTS® Value: 5 Servings: 10Preparation Time: 25 minCooking Time: 30 minLevel of Difficulty: Moderate

1 Tbsp all-purpose flour
· 2 cup unprepared devil's food cake, mix
· 1/2 cup water
· 1/4 cup fat-free egg substitute
· 1/3 cup jam, seedless raspberry
· 4 oz unsweetened baking chocolate square(s)
· 6 Tbsp jam, seedless raspberry
· 6 Tbsp fat-free creamer, such as fat-free half-and-half
· 1/2 cups raspberries

Preheat oven to 350ºF. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
· Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more. Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.)

Peanutty Chocolate Truffles

Estimated Times:Preparation - 25 min Cooling Time - 30 min refrigerating Yields - 24 truffles

Ingredients:
3/4 cup creamy peanut butter
1/4 cup (1/2 stick) butter or margarine, softened
1 teaspoon vanilla extract
1 cup powdered sugar
4 tablespoons (2 envelopes) Rich Chocolate Flavor NESTLÉ Hot Cocoa Mix 1 cup finely chopped cocktail peanuts


Directions:
LINE baking sheets with wax paper.BEAT peanut butter, butter and vanilla extract in medium bowl until creamy. Combine powdered sugar and cocoa mix in another bowl. Stir into peanut butter mixture.PLACE peanuts in flat dish. Scoop peanut butter mixture into 1-inch balls; roll in peanuts to coat. Place on prepared baking sheets. Refrigerate until firm.


NOTES: Try to make these a day ahead as they hold well and taste even better the day after they are made.

Parmesan Chicken (not to be confused with Chicken Parmesan)

Preheat oven to 350

4-6 boneless, skinless chicken breasts

1/2 c melted butter
2 tsp. Dijon mustard
1 tsp. Worcestershire Sauce
1/2 tsp. salt
Mix together.

In separate bowl, combine 1 c breadcrumbs and 1/2 c grated parmesan cheese.

Dip chicken in butter mixture, then in crumb mixture coating thouroughly. Place in ungreased 13x9 pan. Drizzle any remaining butter mixture on top (and crumb mixture if you want). Bake for 40-45 minutes or until chicken is no longer pink and juices run clear.

Strawberry Shortcake Cupcakes

This is an adaption of this recipe.

Yellow cake mix, prepared to package directions
8 oz. block of cream cheese
2 Tbsp. Sugar
1 egg
Canned strawberry pie filling
Whip cream
Fresh strawberries

Preheat oven to 350° and line a cupcake pan with wrappers.

Prepare cake mix according to package directions. Set aside.

Beat together cream cheese, sugar and egg until fluffy.

Spoon 2 Tbsp. cake batter into each muffin tin, followed by 1 Tbsp. of cream cheese mixture, then 1 Tbsp. of canned strawberry pie filling (usually one strawberry or two small strawberries). Top with an additional 1 Tbsp of cake batter.

Bake for about 17 minutes, or until toothpick comes out clear. Remove from cupcake pan and let cool.

When cool, top with whip cream and sliced, fresh strawberries.

Cowboy Tacos

This recipe is from the Pilbury Bake-Off in 1996.

1 pound boneless pork loin, cut into 1x1x1/4-inch strips
1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
1 tablespoon oil
1 cup Old El Paso(R) Salsa
1 cup canned spicy chili beans, undrained
1/4 cup apricot preserves
1 (4.6 ounce) package Old El Paso(R) Taco Shells
10 pitted ripe olives, sliced
5 green onions, chopped

In shallow bowl, combine pork and taco seasoning mix; toss to coat.

Heat oil in large skillet over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.

Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to 12 minutes or until thoroughly heated, stirring occasionally.

Meanwhile, heat taco shells according to package directions. To serve, spoon pork mixture into each taco shell; top with olives and onions.