HOLIDAY COOKING: SNOWMAN CHEESE BALL

Taste of Home

OMG....THIS IS SO DANG CUTE!!

I love cheese balls, it seems like a holiday staple.

This one is perfect for any Christmas Party you may have this weekend!

20 Servings

Prep: 20 min. + chilling

20 20

Directions

• In a large bowl, beat the cream cheese until smooth. Stir in the dried beef, onions, horseradish and garlic powder until blended. Shape into two balls, one slightly larger than the other. Roll each in parsley. Cover and refrigerate 8 hours or overnight.
• On a serving plate, place the smaller cheese ball on top of larger cheese ball, forming a snowman. Set aside 1 teaspoon spreadable cream cheese. Carefully cover snowman with remaining spreadable cream cheese.
• Arrange cranberries for eyes and buttons. Insert carrot for nose and pretzel sticks for arms.
• Place a small dab of reserved cream cheese on top of large cracker. Top with a butter-flavored cracker. Repeat with three remaining butter-flavored crackers. Place on top of snowman. Serve with crackers. Yield: 1 snowman.

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 package (4-1/2 ounces) dried beef, chopped
• 1/2 cup finely chopped green onions
• 1 teaspoon prepared horseradish
• 1/2 teaspoon garlic powder
• 1/2 cup dried parsley flakes
• 2 cartons (4 ounces each) spreadable cream cheese
• 5 dried cranberries
• 1 baby carrot
• 2 pretzel sticks
• 1 large round cracker
• 4 round butter-flavored crackers
• Assorted crackers

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RECIPE MAKEOVER - VELVET SHRIMP

 

 

This recipe comes from Taste of Homes "Healthy Cooking".

I love this section of their site because they take our favorite

no-so-healthy recipes and make them in a lighter version that we

don't have to feel bad about eating!

6 Servings

Prep: 15 min. Cook: 20 min.

15 20 35

Directions

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm.
• Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture. Yield: 6 servings.

Nutrition Facts: 1-1/4 cups equals 388 calories, 11 g fat (6 g saturated fat), 150 mg cholesterol, 575 mg sodium, 45 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 fat.

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Ingredients

• 12 ounces uncooked linguine
• 1/2 cup thinly sliced green onions
• 1 garlic clove, minced
• 1 tablespoon butter
• 1 tablespoon seafood seasoning
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 cup shredded part-skim mozzarella cheese

RECIPE MAKEOVER - HOT CHICKEN SALAD

Makeover recipes by Healthy Cooking are great!

They take those yummy not so healthy hearty meals and make them

a lighter healthier version that you can feel good about serving your family

any given night.

6 Servings

Prep: 25 min. Bake: 30 min.

25 30 55

Directions

• In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat;cook and stir for 2 minutes or until thickened. Remove from the heat.
• In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth. Whisk in the milk mixture. Stir in the chicken, celery, water chestnuts, croutons and almonds.
• Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
• Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts: 3/4 cup equals 323 calories, 15 g fat (5 g saturated fat), 78 mg cholesterol, 592 mg sodium, 19 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 fat, 1 starch, 1 vegetable.

Ingredients

• 1-1/2 teaspoons all-purpose flour
• 1/2 cup fat-free milk
• 1/2 cup plain yogurt
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 1 tablespoon lemon juice
• 2 teaspoons grated onion
• 1/2 teaspoon salt
• 3 cups cubed cooked chicken breast
• 1 cup chopped celery
• 1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
• 1 cup seasoned salad croutons
• 1/4 cup slivered almonds, chopped and toasted
• 1 cup soft bread crumbs
• 1 tablespoon reduced-fat butter, melted
• 3/4 cup shredded reduced-fat cheddar cheese

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STOCKPILE COOKING - APPLE NACHOS

Apple Nachos

Taste of Home

Tis the Season to eat Apples...Fa...lalalala...lala...lala

Here is a fun creative way to serve your apples!

 

Directions

• In a microwave-safe bowl, melt caramels with water; stir until smooth.
• Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel; top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately. 

Yield: 24 servings.

Nutrition Facts: 1 serving equals 149 calories, 6 g fat (3 g saturated fat), 8 mg cholesterol, 76 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Ingredients

• 36 caramels
• 1 tablespoon water
• 30 large marshmallows
• 1/3 cup butter, cubed
• 4 medium tart apples, peeled and cut into 1/4-inch slices
• 1/3 cup chopped dry roasted peanuts
• 1/3 cup miniature semisweet chocolate chips
• 3 tablespoons Halloween sprinkles

STOCKPILE COOKING - Makeover Chicken 'n' Broccoli Braid

Makeover Chicken 'n' Broccoli Braid

I have always made the original Chicken 'n' Broccoli Braid (to see the recipe click here);

But to be honest it is not the greatest for you!

(probably why it taste so good right?!)

I am the last person you will see making "diet" food. 

I personally believe that if it doesn't taste good you just shouldn't eat it!

Taste of Home has a recipe line called "Cooking Light".  It is wonderful and highly suggest it, they take yummy not so good for you favorites and give them a makeover to be a bit healthier. 

Here is a lighter version of a family favorite. 

 

Directions

• In a large bowl, combine the first seven ingredients. Stir in mayonnaise and yogurt. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
• On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.
• Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through. Yield: 8 servings.

Nutrition Facts: 1 slice equals 338 calories, 16 g fat (5 g saturated fat), 40 mg cholesterol, 723 mg sodium, 28 g carbohydrate, 1 g fiber, 19 g protein.

Ingredients

• 2 cups cubed cooked chicken breast
• 1 cup chopped fresh broccoli
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1/2 cup chopped sweet red pepper
• 2 teaspoons dill weed
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat plain yogurt
• 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
• 1 egg white, lightly beaten
• 1 tablespoon slivered almonds