Pao de Queijo

Brazilian cheese bread. These are my favorite. We never have leftovers! The best place to get tapioca startch is an asian market.

2 cups tapioca startch
1 cup milk
1/4 cup butter
1 tsp salt
1 1/2 cups Parmesan cheese
1 egg

Preheat oven to 325. Bring milk, butter and salt to a boil. Remove from heat. Slowly add flour--stirring constantly until mixed. Add cheese and egg. Knead until smooth. Form into small balls. (about the size a melon baller would make) Place on a baking sheet. Bake about 25 minutes or until golden. Serve hot.

Makes 70-80

Nutrition info:
Serving size 2 pao de queijo

Calories 68
Total Fat 4.5 g
Cholesterol 16 mg
Sodium 178 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugar 0 g
Protein 2 g

Panquecas

We love Brazilian foods. Wholesome goodness with basic ingredients. What could be better? These Brazilian dinner crepes are wonderful.

Crepe:
1 cup flour
1 1/2 cups milk
2 eggs
1 TBS oil
1/2 tsp salt

Filling:
1 TBS oil
1 onion, chopped
4-6 cloves of garlic, minced
2 chicken breasts, cooked and shredded
1 large tomato
salt and pepper to taste (I use about 1 tsp salt and a dash of pepper)

For the filling: heat oil in a large nonstick skillet. Saute onion and garlic until golden. Add remaining ingredients. Cook 4-5 minutes or until liquid evaporates.

For the crepes: mix all ingredients until smooth. (If you mix the flour and milk first, then add the remaining ingredients you get a much smoother batter.) Over medium heat cook crepes like you would pancakes.

Fill the crepes with the chicken mixture and roll burrito style. Place panquecas in an 8x8 baking dish. Cover with 8 oz tomato sauce and sprinkle with Parmesan cheese. Bake at 350 for 25-30 minutes, or until heated through.

Makes 16 panquecas

Nutrition info:
Serving size 1 panqueca

Calories 114
Total Fat 3 g
Cholesterol 55 mg
Sodium 237 mg
Total Carbohydrate 11 g
Dietary Fiber .5 g
Sugar 2 g
Protein 10 g

Koolaid Slushies

We make these almost daily in the summer months. They are so easy and refreshing.

1 pkg koolaid
1 cup sugar
2 cups water
4 cups ice cubes

In a blender, combine and blend until smooth.

Makes 6 cups

Nutrition info
Serving size 1 cup (8 oz)

Calories 129
Total Fat 0 g
Cholesterol 0 mg
Sodium 9 mg
Total Carbohydrate 33 g
Dietary Fiber 0 g
Sugar 33 g
Protein 0 g

Sandwich Bread

It has been my quest for the last two years to find a homemade bread that would make a great sandwich. This recipe is it. Its chewy texture and subtle flavor are the perfect compliment to any sandwich. Thanks to my sister for sharing this one. It is one of my all time favorites!

1 1/4 cups warm water
1 TBS instant yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups wheat flour
(I use a blend of white and wheat flours. 1 cup white and 1 3/4 cup wheat flour.)
1/4 cup wheat gluten
1 tsp salt
2 TBS dry milk
1 TBS oil
1 TBS vinegar
1/4 cup potato flakes

Mix ingredients in order listed in mixer. Knead for 12-15 minutes. Let rise until double in size, about 1 hour. Punch down. Shape into loaves. Cover with plastic and allow to rise again until double in size. Bake at 375 for 20-30 minutes. (I tent this with aluminum foil the last half of baking to prevent over browning.)

Makes 2 loaves

Nutrition Info:
Serving size 1 slice

Calories 98
Total Fat 1 g
Cholesterol 0 mg
Sodium 132 mg
Total Carbohydrate 19 g
Dietary Fiber 2 g
Sugar 4 g
Protein 4 g

Play Dough

Mix in a medium pan:
1 cup flour
1/4 cup salt
2 TBS cream of tarter

Add:
1 cup water
2 tsp food coloring (the whole container)
1 TBS oil

Stir over medium heat 3-5 minutes. When mixture forms a ball take out and kneed. Store in a large zip-loc bag.

Coconut Meringues

These tasty morsels weigh in at only 41 calories a piece. Not too shabby!

2 egg whites
1/4 tsp vanilla
dash of salt
2/3 cup sugar
1 1/2 cup coconut

Preheat oven to 325. Beat egg whites, vanilla and salt in a small bowl until soft peaks form. Gradually add sugar and beat until glossy and stiff peaks form. Fold in coconut. Drop by rounded teaspoonful onto a greased baking sheet. Cook 20 minutes or until cookies are set and slightly browned.

Makes 24 cookies

Nutrition Info:
Serving size 1 cookie

Calories 41
Total Fat 2 g
Choletserol o mg
Sodium 12 mg
Total Carbohydrate 6 g
Dietary Fiber >1 g
Sugar 6 g
Protein >1 g

French Toast Bites

Use up your stale bread in this great recipe. We love it with syrup.

6 slices of stale bread (the ends work great)
3 eggs
3 TBS milk
1 TBS oil
3 TBS powdered sugar

Cut your bread slices into large bite size pieces. In a large bowl mix the eggs and milk. Toss the bread in and coat. In a large skillet, heat oil. Add coated bread cubes and cook until done. Drain on a paper towel. Toss with powdered sugar. Enjoy!

Serves 3

Nutrition info:
Serving size 1/3 of recipe, 2 slices of bread

Calories 351
Total Fat 12 g
Cholesterol 214 mg
Sodium 332 mg
Total Carbohydrate 47 g
Dietary Fiber 4 g
Sugar 16 g
Protein 14 g

Granola

I love granola. I hate that it is so calorie laden. Here is my lower calorie version. It is divine. Make a double batch, you'll be glad you did!

4 cups quick oats
1 cup coconut
1/4 cup packed brown sugar
1/4 cup honey
2 TBS oil
1 TBS vanilla

In a large bowl, combine oats and coconut; set aside. In a small saucepan, combine brown sugar, honey and oil; bring to a boil. Remove from heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a greased 9x13 baking pan. Bake at 350 for 20-25 minutes, stirring every 5. Cool undisturbed. Break up and store in an airtight container.

Makes 6 cups

Nutrition Info:
Serving size 1/2 cup

Calories 185
Total Fat 6 g
Cholesterol 0 mg
Sodium 272 mg
Total Carbohydrate 30 g
Dietary Fiber 3.5 g
Sugar 12.5 g
Protein 4.5 g

Oreos or Ice Cream Sandwiches

This is a fun cookie recipe. Using frosting will create a fabulous oreo or ice cream will create a decadent ice cream sandwich. Mmmm...so good!

1 18.25 oz box devil's food cake mix
2 eggs
1/2 cup oil
1 jar vanilla frosting or 1 container vanilla frosting

Preheat oven to 350. Mix the first three ingredients. Form dough into 1 inch balls. Bake for 9-13 minutes. (I bake regular size ones for 10 minutes and mini ones for 8) Cool completely. Sread a dollop of frosting or scoop of ice cream between 2 cookies. Roll in sprinkles or enjoy as is.

Makes 35 cookies

Nutrition info:
Serving size 1 cookie

Oreo:
Calories 161
Total Fat 6 g
Cholesterol 12 mg
Sodium 199 mg
Total Carbohydrate 25 g
Dietary Fiber >1 g
Sugar 17 g
Protein 1 g

Ice Cream Sandwich:
Calories 166
Total Fat 7.5 g
Cholesterol 25 mg
Sodium 198 mg
Total Carbohydrate 24 g
Dietary Fiber >1 g
Sugar 15 g
Protein 2 g

Pizza Sauce

This is the easiest sauce ever, but it tastes elaborate.

29 oz. can tomato puree or sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp oregano

Combine over medium heat in a saucepan. When sauce begins to bubble, reduce heat and simmer 30 minutes, stirring often. Remove from heat and allow to cool. (Recipe can be cut in half by using a 15 oz. can of tomato puree or sauce and halving remaining ingredients.)

Will store 3-4 weeks in the fridge and freezes beautifully.

Makes 3 1/2 cups

Nutrition Info:
Serving size 1/4 cup

Calories 21
Total Fat 0 g
Cholesterol 0 mg
Sodium 181 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 1 g
Protein 0 g

Lindsey's Peanut Butter Bars

I'm so glad my friend shared this one with me. It is irresistable.

Cream together:
3/4 cup butter, softened
3/4 cup peanut butter
3/4 cup brown sugar
3/4 cup sugar
1/2 TBS vanilla
2 eggs

Add:
3/4 tsp baking soda
1/3 tsp salt
1 1/2 cups flour
1 1/2 cups oats

Spread mixture on a greased cookie sheet. Bake at 350 for 12-15 mintues. Cool slightly, then spread 3/4 cup peanut butter over the top. Cool completely--then frost with canned chocolate frosting.

Serves 48

Nutrition Info:
Serving size 1 bar

Calories 163
Total Fat 9 g
Cholesterol 17 mg
Sodium 141 mg
Total Carbohydrate 20 g
Dietary Fiber >1 g
Sugar 13 g
Protein 3 g

Almond Poppy Seed Muffin Loafs

This is a breakfast favorite around here. Loaves or muffins, with or without the glaze, see if you can resist having seconds.

3 eggs
2 1/2 cups sugar
1 1/8 cup oil
1 1/2 cups milk
1 1/2 tsp salt
1 1/2 tsp baking powder
2 TBS poppy seeds
1 1/2 tsp vanilla extract
1 TBS almond extract
3 cups flour

Preheat oven to 350. Beat together the eggs, sugar and oil. Add in milk, salt, baking powder, poppy seeds, vanilla,almond extract and flour. Mix well. For muffins, line or grease muffin pan and bake for 15-20 minutes. For mini muffins bake 10-12 minutes. For mini loaves bake for 30-40 minutes and for regular loaves bake for 50-60 minutes. The tops should be browned and a toothpick inserted in the center should come out clean.

For the glaze:
3/4 cup sugar
1/4 cup orange juice
1/2 tsp vanilla extract
1/2 tsp almond extract
2 tsp butter, melted

In a saucepan over low heat, combine all ingredients. Warm in pan until the sugar is dissolved. Dunk warm muffins in glaze or drizzle over loaves. Enjoy.

Servings 28

Nutritional Info:
Serving size 1 regular muffin, 3 mini muffins, l slice of loaf

Calories 191
Total Fat 6 g
Cholesterol 26 g
Sodium 181 mg
Total Carbohydrate 33 g
Dietary Fiber >1 g
Sugar 21 g
Protein 3 g
(Nutrition information is without the glaze. Glazing your muffins adds 18 calories per serving.)

Chicken Lasagna

Lasagna is such a versatile dish. The chicken and broccoli complement each other so nicely. This dish is delightful.

1/2 cup butter
1/2 cup flour
1/2 tsp salt
1/2 tsp basil
3 cups chicken broth
2 cups cottage cheese
1 egg, slightly beaten
1 10 oz. pkg. frozen broccoli
1/2 lb. cooked lasagna
1/4 lb. mozzarella cheese, shredded
1/4 cup Parmesan cheese
4 chicken breasts, cubed (I seasoned my chicken with garlic salt and Italian seasonings and cooked it on the grill.)

Melt butter in a large saucepan. Blend in flour, salt and basil. Stir in chicken broth and cook until mixture thickens and comes to a boil. Add chicken. In a small bowl, mix cottage cheese with the beaten egg. Place 1/3 of the chicken mixture in the bottom of a greased 9x13 baking dish. Top with 1/2 of the noodles, 1/2 of the cottage cheese 1/2 of the broccoli and 1/2 of the mozzarella. Repeat layers beginning again with the chicken. Top with remaining 1/3 chicken mixture. Sprinkle with the Parmesan. Bake at 375 for 45 minutes.

Serves 12

Nutrition Info:
Serving size 1/12 of recipe

Calories 350
Total Fat 14 g
Cholesterol 101 g
Sodium 732 g
Total Carbohydrate 21 g
Dietary Fiber 1.5 g
Sugar 1 g
Protein 33 g

Apple Snicker Salad

Apples make the snickers healthy, right? We serve this as a side dish or a light dessert.

4-5 medium apples, peeled and chopped (I like granny smith apples)
1 11.18 oz. bag fun sized Snickers Candy Bars, chopped
1 3.4 oz. pkg. instant vanilla pudding
1 cup milk
1 8 oz. container cool whip

Prepare apples and snickers. Combine in a large bowl. In a small bowl mix pudding and milk. Add cool whip. Add to apple mix. Stir to coat apples and snickers. Enjoy.

Serves 8

Nutrition Info:
Serving size 1/8 of recipe

Calories 287
Total Fat 11 g
Cholesterol 4 mg
Sodium 287 mg
Total Carbohydrate 43 g
Dietary Fiber 2 g
Sugars 31 g
Protein 3 g

Substitutions Guide

Do you ever find your self up to your elbows in dinner prep and realize you are out of one ingredient? Never fear. Listed here are a few helpful substitutions...

1 cup buttermilk =
1 cup milk + 1 TBS white vinegar or lemon juice

1 pkg dry onion soup mix =
1/4 cup dried minced onion + 2 TBS beef bouillion + 1/8 tsp. onion powder

1 TBS fresh herbs = 1 tsp dried herbs

1 cup self rising flour =
1 cup all purpose flour - 2 tsp + 1 1/2 tsp baking powder + 1/2 tsp salt

1 small clove garlic =
1/8 tsp garlic powder

1 small onion (about 1/4 cup) =
1 TBS dried minced onion

white wine =
apple juice

red wine =
grape juice

1 can tomato soup (10.75 oz) =
1 cup tomato sauce + 1/4 cup water

1 cup tomato juice =
1/2 cup tomato sauce + 1/2 cup water