Thursday, January 31, 2013

Foodie Friends Friday

Welcome to Foodie Friends Friday!

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Foodie Friends Friday
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Meet our Co-Hosts at Foodie Friends Friday:
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Most Clicks from last week:
Chocolate Covered Cherries ~ Hun....What's For Dinner?
Dilly Casserole Bread ~ Cozycakes Cottage
Top Voted:
Chocolate Covered Cherries ~ Hun....What's For Dinner?
Homemade White Chai Concentrate ~ This and That
Now onto the party:


Wednesday, January 30, 2013

Stuffed Butterfly Chops

 I have been holding onto this recipe for a long time.
I prepared these butterfly chops this last summer and never got around to
sharing it with you.
I know....
Shame on me!
This can be served any time of the year.
It's not just a summer dish.
 This one does not have a printable recipe because it's my own creation.
You will have to follow along to put these beauties together.
I had two butterfly pork chops that I marinated in balsamic vinaigrette salad dressing.
Any kind will work.
Choose your favorite.
I marinated them over night in the refrigerator.
I then stuffed them with spinach and Sargento Mozzarella/Provolone shredded cheese.
Just fill them to your liking.
I secured them shut with toothpicks and baked them in a 350 degree F. oven
for 45-60 minutes.
The last 5-8 minutes I topped them with a little more shredded cheese and
placed them under the broiler until the cheese was golden brown.
Super scrumptious!  
You can tell I created this in the summer.
Did you notice the yellow tomatoes and cottage cheese?
I am a sucker for yellow tomatoes.
And the farmers markets in my area are a blessing. 
I think I cleaned them out last summer.....
I don't like the way yellow tomatoes have such a short season.
I just can't get enough.
I hope you enjoy this recipe. It is sooooo GOOD!

Monday, January 28, 2013

Weight Watchers Monday ~ Mexican Soup

 Mondays have been a focus on Weight Watchers, 
but you can have low calorie meals and still stay within your points.
This recipe was sent to me by Raylene Matheny.
It is super good and contains all the Mexican spice one can ask for.
I loved it!
And I used what I had on hand.
It was a very satisfying lunch.
This soup only takes 30 minutes to prepare.
A little tip that Raylene gave was, cook chicken breast ahead and freeze.
Very handy to have to throw into soups and casseroles.
I will give you Raylene's recipe along with the ingredients I used.
Mexican Soup

2 c. of cooked chicken breast (I used smoked turkey)
1 can (14 oz.) chicken broth
1 can spicy V8 juice (I used 12 oz. plain tomato juice)
1 can Green Giant Mexican veggies (I used 1 can Progresso (18.5 oz.) World Recipes Black Bean Jalapeno soup)
1 c. thick salsa (medium)
1 can chopped green chilies (I did not put this in due to the jalapeno soup)
1/4 c. chopped cilantro (optional)

In large saucepan put all ingredients except cilantro. Heat to boiling then reduce heat and simmer for 30 minutes, stirring occasionally.

Nutrition Facts Per Serving (1-1 1/2 c.):
170 calories
40 from fat
total fat 4.5 g
saturated 1 g
trans 0
cholesterol 40 mg
sodium 1280 mg
carbs 17 g
dietary fiber 2 g
sugars 7 g
protein 16 g

This recipe is linked to:
Feeding Big and more ~ In and Out of the Kitchen Link Up Party

Thursday, January 24, 2013

Foodie Friends Friday

I don't know about you,
but I'm getting tired of the winter COLD.
This weekend we have some gifts that will for sure warm the heart.
Growing Up Gabel & Jennifer Broadway are donating their talents.
Go ahead and give them a visit:
Button Earrings
Growing Up Gabel ~ Facebook
These are the most clicked results from our last linky party:
Pecan Pie Oatmeal from From Calculus to Cupcakes
  Wild Berry Turnovers from Crumbs In My Mustachio
Creamy Jalapeno Chicken Enchiladas from Who Needs A Cape?
Voted top 3
Rediscovering Lost Arts From Our Mothers with
Apple Pie Bars
Homemade Ravioli
And the sponsor winners are shown below.
And just to add a little fun to the party. Check out our host favorites:

Have a great weekend and enjoy the party....
If you would like to visit the sponsors they are listed
below in the rafflecopter for your convenience.
a Rafflecopter giveaway
Your Hosts:

Foodie Friends Friday
Tracy at Busy Vegetarian Mom
Marlys at This and That
Lois at  Walking on Sunshine
Michelle at  From Calculus to Cupcakes
Cynthia at Feeding Big
Jodie at Binomial Baker
R Dawn at Spatulas on Parade
Angie at A lil Country Sugar
Cindy at Cindy's Recipes and Writings: : 
Joanne at Winelady Cooks:
Marlene at Nosh My Way:
Jutta at Hungry Little Girl:
Erika at Chef Picky Kid:
Beth at Honey Locust Hills


Wednesday, January 23, 2013

Recipe for Wilted Spinach

Is there anything better?
For some reason when I eat green leafy vegetables
I feel so satisfied,
and just feel really good about myself after eating them.

I wonder if it's because they are packed full of so many
vitamins and minerals?
Heart healthy maybe?
Or what about the cancer fighting ingredients they carry?
This wilted spinach recipe was over the top amazing.
I will be making this over and over to place the 
perfect/healthy/vitamin packed side on my meal table.
And I even got the "You know I don't like spinach" person
to try it. And he liked it! Imagine that.....
There is a huge difference between wilted spinach and cooked spinach.
Wilted spinach stays more in a solid form and doesn't 
feel like mush in your mouth.
If I could have had my way.....I would have ate the whole pound myself.
This recipe came from Betty Crocker, Country Favorites Cookbook,
page 223.
I made some changes of my own like, increased the bacon amount,
and increased the garlic amount.
Got to have flavor in greens.
My theory anyway.....
Wilted Spinach

1 medium onion, chopped
2 slices bacon, cut up into pieces
2 cloves garlic, finely chopped (I used a garlic slicer)
2 TBS butter
2 TBS olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1 pound baby spinach leaves
Juice of 1/2 medium lemon

Cook and stir onion, bacon, and garlic in butter and oil in Dutch oven over medium heat until bacon is crisp and onion starts to brown. Reduce heat, stir in salt, pepper, and nutmeg.
Remove from heat and stir in spinach. Stir just until wilted. Drizzle with lemon juice. 
Serve hot.
This recipe is linked to:
Miz Helen's Country Cottage ~ Full Plate Thursday
Foodie Friends Friday

Monday, January 21, 2013

Weight Watchers Monday

 I don't know about you, 
but I'm loving these Weight Watcher recipes....
Since I am bringing a service to you,
I am actually helping myself.
And I owe you all a great big THANK YOU.
Just yesterday I went to get dressed, 
and when I put on my belt I noticed I can move it one notch smaller.
Isn't that awesome?
And I am going to share a little secret with you....
Only the fans of A'lil Country Sugar will be in on this secret.
But you can share if you want.
Let's all spread the good news and tricks and tips to eating better.
Here is the secret:
I found two Web pages that are assisting me in the quest to drop some pounds.
Here they are:
As long as you stay within your Points Target, get some exercise, 
you should be able to drop some weight.
I have.....
 You will never be able to tell this is a WW recipe.
It is so good.....
And makes the perfect dessert for any meal.
The crust is a little different. 
It is not the graham crust that you would normally find under
a cream pie.
I made this crust by using Ritz honey wheat crackers,
some yogurt,
a small amount of brown sugar (Splenda Blend),
and some cocoa powder.
Yeah, it doesn't have the crunch of grahams, but it sure is good.
You can taste just a hint of chocolate under that Key Lime..... 
 This pie is so easy to throw together.
Just bake the crust for 5 minutes,
mix your ingredients,
and dump in the crust.
And it only has to chill for 2 hours.

WW Key Lime Pie (3 WW points per serving)

1 1/2 c. crushed fine Ritz honey wheat crackers
2 tsp. baking cocoa powder
3 TBS Key Lime nonfat yogurt
1 TBS Splenda Blend brown sugar

Preheat oven to 350 degrees F.
In a medium bowl, mix cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture into a 9 inch pie plate.
Bake for 5 minutes.

Key Lime Filling:
1 (1/16 ounce) package sugar-free lime gelatin
1/4 c. boiling water
1 (8 oz.) container fat-free whipped topping
2 (6 oz.) Key Lime Pie fat-free or light yogurt

In large bowl, dissolve gelatin in boiling water.
Stir in yogurt with wire whisk.
Fold in whipped cream with wooden spoon.
Spread in crust.
Refrigerate for at least 2 hours.

This recipe is linked to:
Foodie Friends Friday

Thursday, January 17, 2013

Foodie Friends Friday

 OOOO LA LA Bloggers,
Look at what we have planned for you this weekend....
It's a Valentine's Day party.
Aren't they gorgeous?
Web Site: Orgami Owl
Facebook: Orgami Owl
Pinterest: Orgami Owl
These are the most clicked results from our last linky party:
Apple Cake with Brown Sugar Glaze from Cozycakes Cottage 
  Individual Tourtiere Pie from This and That 
Pumpkin Biscoff Cookies from This and That
 Voted top 3
Chicken Tetrazzini from Rediscovering Lost Arts from Our Mothers 
Chicken Spiedini from Redicoving Lost Arts from Our Mothers
Meat Sauce from Rediscovering Lost Arts from Our Mothers
And the sponsor winners from last weekend are shown below.

 Have a great weekend and enjoy the party....
Have a great weekend, and enjoy the party!
a Rafflecopter giveaway

Wednesday, January 16, 2013


 One of my favorite salads is ambrosia.
I think it's the mixture of fruit and creamy that sparks my like.
You can also add marshmallows to this too, but I chose to leave them out.
This is the perfect dish to take to get-togethers and potlucks.
Don't forget that when you use the maraschino cherries....
save the juice.
I like to use the juice in frosting's. 
And with Valentine's Day coming up....
Chocolate cupcakes with cherry frosting....
Need I say more?

1 (12 oz.) maraschino cherries
1 (15 oz.) mandarin oranges
1 (20 oz.) crushed pineapple or tidbits
Drain all three ingredients
1 c. sour cream
1 c. cool whip
1 c. sweet flaked coconut

Place drained fruits in a large bowl. Fold in sour cream, cool whip, and coconut. Chill in refrigerator for a couple hours before serving.

This recipe is linked to:
Foodie Friends Friday

Monday, January 14, 2013

Weight Watchers Monday

Everyone likes a good stir-fry, right?
And when it's simple and tasty it's even better....
This is a Weight Watchers stir-fry that will knock your socks off.
I couldn't believe the flavor burst in this dish. 
And when I called home on my dinner break,
this was the response:
"I hope you don't want to eat any of this when you get home (with a full mouth)" 
Which, this recipe makes four servings.
I ate one serving, and the person at the other end of the phone, with
their mouth full, ate three......
On my plate is 1/2 cup lavender rice cooked in chicken broth,
1 c. WW chicken stir-fry,
and 1/4 c. low fat cottage cheese topped with a little sea salt and lavender pepper.
Perfect meal!
WW Chicken Stir-Fry

5 chicken thighs (skin removed and meat cut off bone), (I boiled the bones with remaining meat until done. Gave me enough meat for a single chicken salad sandwich)
1 TBS olive oil
1 TBS cornstarch
just a pinch of cayenne pepper
2 TBS low sodium soy sauce
2 TBS orange juice
1 (12 oz.) bag Birds-Eye steam fresh Asian Medley
Hot cooked rice

Cut chicken off the bone into small pieces. In a large skillet heat oil over medium/high heat. Add chicken; cook 5-8 minutes, stirring occasionally. Meanwhile, in small bowl, combine cornstarch, cayenne pepper, soy sauce, and orange juice; blend well (with whisk) and set aside. Add vegetables to the chicken; cook 5-8 more minutes or until chicken is no longer pink, stirring occasionally. Stir in soy sauce mixture; cook 1 minute or until heated through. Serve over rice.

WW Points: 5
Calories: 299
Protein: 38 g
Carbohydrate: 11 g
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol 96 mg
Dietary Fiber 4 g

This recipe is linked to:
Weekend Potluck ~ The Better Baker
Foodie Friends Friday

Thursday, January 10, 2013

Foodie Friends Friday

Hello again!  Glad to see you back at Foodie Friends Friday link party!
We are excited to bring you another fantastic party this week featuring Elizabeth of Broken Treasures.  
She will be giving away 2 stamp sets to 2 very lucky winners. 

Enter to win HERE:
To keep things fair, please limit your links to 3 per week and be sure to help us promote all your recipes by adding a link back to Foodie Friends Friday and the host website you linked up on.  Thanks.

Now Let's PARTY! 

Please take some time and visit our co-hosts: 

Foodie Friends Friday
Tracy at Busy Vegetarian Mom
Marlys at This and That
Lois at  Walking on Sunshine
Michelle at  From Calculus to Cupcakes
Cynthia at Feeding Big
Jodie at Binomial Baker
R Dawn at Spatulas on Parade
Angie at A lil Country Sugar
Cindy at Cindy's Recipes and Writings: : 
Joanne at Winelady Cooks:
Marlene at Nosh My Way:
Jutta at Hungry Little Girl:
Erika at Chef Picky Kid:

Last Weeks Winner: Jutta from Hungry Little Girl


Wednesday, January 9, 2013

Nestle Toll House Oatmeal Scotchies

 When I think back to my childhood, most of my memories of
cookies are the cookies that were made from the back of a 
Nestle Toll House morsel bag.
And one of my favorite Nestle Toll House cookies
was the Oatmeal Scotchie.
The chocolate chip recipe was pretty darn good too.
Sometimes you just gotta have a Nestle Toll House cookie.
Not much to say in this blog post because we all know
that Toll House cookies are the BEST.
Oatmeal Scotchies

1 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. butter, soft
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 c. old fashioned oats
1-12 oz. bag Nestle Toll House butterscotch morsels
1 c. sweet flaked coconut

Preheat oven to 375 degrees F.
Combine flour, baking soda, salt, and cinnamon in a small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats, morsels, and coconut. Drop by rounded TBS onto ungreased baking sheets.
Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.



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