Famous Amos Chocolate Chip Cookies

Serving Size : 1

Categories : Desserts Cookies Low-Fat

Recipe Ingredients
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Butter or margarine
1 cup Light brown sugar -- packed
1 cup Sugar
3 Eggs
3 cups Bisquick
1 cup Cornstarch
1/2 cup Nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
1 Package semi-sweet chocolate pieces -- (12 ounces)
4 ounces Pecans -- well-chopped

With electric mixer, high speed, cream butter until light and fluffy. Beatin sugars, beating until very creamy. Beat in eggs, then each remainingingredient, except chips and pecans When dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for each cookie , placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or untilgolden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to thaw, shape and bake in 4 months.

Entenmann's Fat-Free Chocolate Cupcakes

Recipe Ingredients
1 small Box Jello chocolate pudding powder
1/2 cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
1/2 cup Sugar 1 cup Self-rising flour
4 Egg whites, beat until stiff with
1 pinch Salt
1 qt bowl 1 tsp Vanilla
4 oz Applesauce
1/2 tsp Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350 degree about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.

Boston Market Meatloaf

Recipe's Ingredients:

1 cup tomato sauce
1 tbsp Kraft barbecue sauce
1 tbsp granulated sugar
1 lbs 10% fat ground sirloin
6 tbsp all-purpose flour
salt
onion powder
ground black pepper - garlic powder

Preheat oven to 400 degree. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
In a large bowl, add all but 2 tbsp of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.
Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tbsp of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done.
Remove and allow it to cool for a few minutes before serving.
Makes 4 servings.

Boston Chicken Stuffing

Categories: Dressings, Vegetables
Yield: 8 side dish


Recipe's Ingredients:
10 oz Can sliced carrots; undrain
4 oz Can slices mushrooms;undrain
14 oz Can chicken broth
2 Ribs celery; cut 4-5 pieces
1 tb Rubbed sage
12 ts Poultry seasoning
1 tb Chicken bouillon powder
3 tb Bottled liquid margarine or melted butter or margarine
3 English muffins; cut into 1/2" cubes with crumbs
8 oz Bag unseasoned croutons
1 tb Dry parsley; minced
2 tb Dry minced onion

When you open the can of carrots, run the blade of a paring knife through them right in the can so that you've reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside. Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350~ about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.

BOB "OVEN'S " COLONIAL DRESSING

BOB "OVEN'S " COLONIAL DRESSING


Serving Size : 1

Categories : Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Water
1/8 c Cornstarch
1/2 c Vinegar -- light or dark
1 c Sugar
1 t Onion powder
1 tb Salt
1/4 c Butter or margarine
1/2 ts Pepper
1 t Celery salt
1 tb Celery seed

Put water and cornstarch into blender on High speed for 1 minute or until smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition. Cook and continue stirring until it begins to thicken and become quite smooth. Let it cool completel before pouring into a refrigerator container. Cap tightly. Kepps for about weeks. Do Not Freeze.

Makes 2 1/2 cups.

Variations:

Creamy Italian Colonial: to one recipe (above) add

1 Tbsp. prepared mustard,

1 Tbsp. light corn syrup,

1 Tbsp. dry oregano leaves,
1/2 tsp. garlic powder and

1/2 cup mayonnaise. Stir to
combine well. Keep refrigerated.

Makes about 3 cups.
Do Not Freeze.

Catalina Colonial: To one recipe (above) add:

1 cup catsup and

1/2 cup sweet pickle relish.

Makes 3 1/2 cups.

Creamy Onion Dressing: To one recipe (above) stir in:

8 ounce carton onion chip dip.

Makes 3 cups. Do Not Freeze.

Slaw Dressing: To one recipe (above) stir in:

1/2 cup sour cream,

1/2 cup mayonnaise.

Use within one week of preparing.
Makes 3 cups. Do Not Freeze.

Big Bucket In The Sky Chicken

Big Bucket In The Sky Chicken


Recipe Categories: Polkadot, Menarea, Chicken
Yield: 1 Servings

3 c Self-rising flour
1 tb Paprika
2 pk Lipton Tomato Cup-A-Soup
-powder
2 pk Good Seasons Italian
-Dressing mix powder
1 ts Salt
1/4 lb Butter or margarine

Moisten chicken in water. Place coating mixture in an oven roasting bag and shake until chicken is covered. Bake in 350 degree oven for about 40 minutes or until juices are clear.

Big Boy's Chicken Gravy

Big Boy's Chicken Gravy


Categories: recipe for Sauces, Chicken
Yield: 1 quart
28 oz Chicken broth
1/2 ts Onion powder
1 tb Chicken bouillon powder
2/3 c Bisquick

In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit.

Serve at once.

Can freeze up to 4 months.