A Giveaway to Celebrate You! (Closed)

Hurrah for ya'll!

Congratulations Ladies! 

The two winners names are....

#13 - Veronica Miller said...

I follow you on Pinterest now! Whee! P.S. Sometimes you mention having a cookbook. Is it an e-book or a printed one? If an e-book, perhaps you could offer that as well! I'd be more interested in your cookbook!

#48 - Cydnee Knoth said...

I like you on Facebook.

PLEASE CONTACT ME WITH YOUR MAILING INFO WITHIN THE NEXT 48 HOURS...THANKS TO ALL. 


I've been thinking of a giveaway since the first of the year and can't seem to find the time to think deeper about it, so because I don't want to wait any longer....here it is!

I am celebrating each of YOU...who support and 'like' and click and and share and comment! To each of you who build my numbers at Facebook, and traffic at my blog...THANK YOU! 

I AM CELEBRATING YOU! 

So I have two gifts packages to give away and would love for you to leave comments, and invite your friends to come over and join us in the fun. 

#1 winner will receive a 

Taste of Home hardback cookbook...

THE BEST OF COUNTRY COOKING 

along with a lovely dishtowel..

The cookbook is brand new and contains 325+ STICK-TO-YOUR-RIBS RECIPES, including chapters like "Memorable Meals" & "Dazzling Desserts". 

#2 winner will receive this 

QUICK COOKING ANNUAL RECIPES 2006 issue

And a lovely coffee-related handtowel 

I've had this book in my cupboard since I received it new, but because I have so many cookbooks, I don't believe I've ever made anything out of it, so I wanted to share it with one of you. 

It contains 600+ recipes!

Some of the chapters are...

-Mix and Match 30-Minute Meals

-Prize Winning Recipes from 2006

-10 Minutes to the Table 

-Give me 5 or Fewer 

-Fast Kid-Friendly Fare 

-Fast, Delicious...and Nutritious..
and many more

How to enter the giveaway?

(Please be sure I have an email addy for you)

I'd like you to leave me a comment sharing your favorite winter soup. Maybe it's one your mom or grandma made...or one you've raised your family on, or maybe one you've created yourself...
whatever....I just love soups!

(Please make each comment separate, or else it all counts as one entry - thanks)

After you've done that, you have an opportunity to 'like' my cookbook/blog page at Facebook and let me know you have.
(If you already have, just tell me so) 

If you decide to share this giveaway at your Facebook page, just let me know and it will count for an entry. 

You can also follow me at Pinterest
(If you already do, just say the word) 

That's it!



Contest closes at 6 PM EST on Monday, January 28th. It is open to U.S. residents only.
Winner will be drawn via Random.org 

Winner has 48 hours to contact me with their mailing info, or a new name will be drawn. 

You're all winners to me! 

Hearty Salisbury Steaks {Healthier Option}

WOW oh WOW!

I have to add another adjective to this scrumptious recipe...

SEN.SA.TIONAL! SALISBURY STEAKS! 

We don't eat alot of beef...as you know, it's mostly

chicken for us...soups...and one - dish meals. 

We get excited about mashed potatoes and gravy too because it's something we rarely enjoy.  We try to avoid those WHITE things that a diabetic is not suppose to have a lot of, so maybe I was overzealous when I sat down to this plateful of YUM. 

This recipe was given to me - page torn out - from a Taste of Home magazine. 

I'm so happy I tried it and know we will be enjoying it again before long.  

I made 1-1/2 X the recipe and just added more water to the soup mix, along with another heaping TB. of flour. 

It was VERY good. And made enough for us to enjoy 2 meals

and one lunch.  

HEARTY SALISBURY STEAKS 

1/4 c. egg substitute 

(I use egg whites)

1 medium onion, finely chopped

1/2 c. crushed saltines (about 15 crackers)

1/2 tsp. pepper

1 # lean ground beef (90% lean)

1 Tb. canola oil, optional

1 envelope reduced-sodium onion soup mix

2 Tb. all purpose flour 

2 c. water

In large bowl, combine egg substitute, onion, saltines and pepper.  Crumble beef over mixture and mix well. Shape into 5 patties.

In large skillet, cook patties in oil (I used a non-stick skillet and omitted the oil) over medium heat for 3 minutes on each side or until lightly browned.  Remove patties and keep warm; drain drippings. 

In small bowl combine soup mix, flour and water; stir into skillet.  Bring to a boil.  Return patties to skillet. Reduce heat; cover and simmer 5 - 7 minutes or until meat is no longer pink.  

(You may want to simmer them longer if your patties are thick. 

I used my electric skillet - and loved how they turned out). 

Serve with mashed taters and a veggie. 

Nutritional Facts: 1 patty + 1/4 c. gravy = 233 calories, 10 gr. fat (3 saturated)

45 mg. cholesterol, 418 mg. sodium, 14 gr. carbohydrate, 1 gr. fiber, 

20 gr. protein. 

Linked to Whatcha Whipped up Wednesday       Foodie Friends Friday       Scrumptious Sunday Gooseberry Patch Roundup - Lightened up Weekend Potluck Meal Plan Monday

'Lighter" Sweet n Salty Cracker Treats

Just before Christmas, one of my local friends (Thanks Joanne!) emailed this recipe to me that she received from her aunt. 

I was excited to try it as many of the sweet n salty cracker snack/toffee recipes called for 1 cup sugar, 1 cup butter, and oftentimes, are topped with chocolate. 

This one didn't....and it was still addictive. 

 Using Club crackers for the base, and slivered almonds for the topping, makes this something to 'hanker' for any time of the year.  Just be careful not to overcook.  The syrup will get thicker as it cooks. 

'LIGHTER' SWEET N SALTY CRACKER TREATS 

40 Club Crackers
(singles)
1/2 c. butter (not margarine)
1/2 c. sugar
(I used brown)
1 tsp. vanilla
1 c. slivered almonds

Preheat oven to 350. Line a 10" X 15" cookie sheet with foil. Lay crackers on non-stick foil to fill the pan. 

Place butter and sugar in a medium pot over medium heat. Bring to a rolling boil and boil for 2 minutes, stirring occasionally. Remove from heat and add vanilla. 

Pour over crackers and spread so all are covered in syrup. 

Sprinkle on slivered almonds. Bake in oven 10 - 12 minutes or until the top is bubbly all over. 

Remove from oven; let cool. Break into pieces. 

(I'm not sure if it makes a difference, but I used non-stick foil and the pieces came right off by hand).  Store in airtight container. 

Linked to Mop it up Monday

Leader Enterprise - January 16, 2012 - more tips for making healthy choices

Before we get down to business here, I wanted to share some exciting news I recently received. I'm going to have a recipe in the Gooseberry Patch fall issue of "Hometown Harvest" cookbook. The recipe is "Minister's Delight" and is in my cookbook. I'm blessed & thrilled to pieces. More details to follow later after I get my free copy this summer. YOWZA!

As we continue with our healthy eating ideas from the Spark People website, I hope you are making positive changes to get healthier in this new year.I know that having these ideas in print are great reminders to help keep me on track. It isn't always easy to make changes and I need help to focus my attention on these thoughts.

Start smart. Make it a habit to order a salad or vegetable-based soup when you’re out at restaurants. These fiber-rich starters may keep you from overeating when your meal comes, in addition to helping you add more vegetables into your day.

Bag it up. It may be more expensive to buy pre-chopped lettuce mixes, but they make whipping up a salads a breeze. Throw a few into your shopping cart so you can take salads to work for lunch or have dinner salads ready throughout the week. Just make sure your salad toppings are healthy ones!

Use the freezer. If you buy produce in bulk only to have it rot in your refrigerator before you get to it, start using your freezer more frequently. Have a stock of frozen fruits and veggies on hand at all times so you’ll always have them ready for smoothies and easy dinner sides.

Chop them up. If you have a hard time crunching into big vegetables,try slicing and dicing them into a more manageable size. Shred carrots and zucchini or finely dice onions, pepper and spinach to hide in pasta sauces, hamburger patties, omelets and casseroles.

Pack portable produce. If you’re a snacker who gets hungry when you’re out running errands or on the way home from work in the early evening, carry easy-to-eat fruit and vegetable items for snacking. Baby carrots, chopped broccoli and celery sticks are great for munching anywhere, as are no-muss, no-fuss bananas, apples and grapes. Dried fruits like raisins and prunes are easy to have on hand for a quick snack, too.

13. Find the ones you love. While you should aim for a wide variety of fruits and vegetables in your diet, don’t hesitate to stick to the handful you love if you can only stomach a few. It won’t do you any good to buy the spinach you know you hate if it’s just going to sit in your crisper until it turns into goo. Buy your favorite fruits and vegetables and eat up, while allowing yourself to experiment with new options every now and then.You never know--you might find a new favorite!

The USDA and the Centers for Disease Control and Prevention both have calculators on their sites to help you calculate how many fruit and vegetable servings you should aim for each day. Everyone’s caloric and dietary needs are different and depend on age and activity level, so see what’s recommended for you and make that your new goal!

Here's another wonderful casserole recipe from Skinny Kitchen website. I appreciate how she breaks everything down into nutritional info, even Weight Watchers points.

SKINNY BEEFY MAC 'N' CHEESE

1-1/2 c. (6 oz) uncooked whole wheat or whole grain penne pasta

1/2 lb. extra lean ground beef

1 Tb. garlic, minced

1 c. zucchini, chopped (about 1 med.)

1 c. onions, chopped

1 (10-oz) container light alfredo sauce

(preferably Buitoni refrigerated sauce)

1/2 c. fat-free cottage cheese

1 c. grape or cherry tomatoes, sliced in half

Fresh black pepper,to taste
1/2 c. reduced-fat cheddar cheese, shredded

Preheat oven to 350°F. Spray 2-1/2-quart casserole with nonstick cooking spray. Cook pasta to desired doneness as directed on package. Drain. In large nonstick skillet, cook and break up ground beef over medium-high heat for 5 minutes. Stir in the fresh garlic. Continue to cook for about 2 minutes or until beef is browned. Pour into a colander and drain all the fat; add back to pan. In the meantime, add the zucchini and onions to a microwave safe plate. Cook in microwave for about 4 minutes until soft. Add to pan of browned beef. Stir in cooked pasta, alfredo sauce, cottage cheese, tomato and a little pepper. Mix well. Spoon mixture into sprayed casserole. Sprinkle the cheese evenly over the top of casserole. Bake uncovered for 20-25 minutes or until thoroughly heated and cheese is melted. Yield:6 servings (about 1-1/3 cups each) 1 serving = 277 calories, 8.7 gr. fat, 19 gr. protein, 31gr. carbs

Dessert doesn't get any easier than this NO fat 2-ingredient dessert recipe! I know several folks who love serving this to company. It's light & tasty.You don't even have to drag out the mixer. 

PINEAPPLE ANGEL FOOD CAKE 

1-16 ozs.box angel food cake mix

1-20 ozs.can crushed pineapple,undrained 

Preheat oven to 350. Place both ingredients in large bowl and stir with a wooden spoon until well blended. Do not use a mixer; it will foam up. Pour into an ungreased 9"X13"X2"baking dish. Bake for 30 minutes. Serve room temperature along with a dollop of whipped topping.

I'm a big oatmeal fan and love this quick and satisfying breakfast. This recipe comes from Halfmysize.com cookbook.

CHOCOLATE PEANUT BUTTER OATMEAL

1/2 c. (instant) oatmeal

1 env. fat free hot cocoa mix with calcium

1 Tb. reduced-fat peanut butter

3/4 - 1 c. water

dash of salt

1 tsp. vanilla extract

Combine all ingredients, except vanilla. Cook over medium heat until thick or microwave on high for 2 minutes. Add vanilla; serve warm. Serves 1.

Nutritional information per serving:Calories: 285; Fat: 8 gr.; Fiber: 5 gr.

Lightened Chocolate Swirl Cake & Weekend Potluck

WELCOME TO WEEKEND POTLUCK!

We are always so glad you choose to stop by...please know that we are excited about seeing what you're bringing to our table this week! 

The recipe I've chosen to share for....

A favorite 'lighter' dessert that will have you asking for seconds - 
using a cake mix & cherry pie filling with a cream cheese topping...

Lightened Chocolate Swirl Cake

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

No Yeast Cinnamon Rolls by The Domestically Impaired Guide to the Retro Kitchen Arts

Recipes that caught our attention ~

Shredded BBQ Beef Sandwiches w/ Creamy Jalapeno Coleslaw by Recipes for Divine Living

Strawberry Kiss Cheesecakes by The Joy of Caking

And, a personal favorite ~

Caramel Pretzel Chocolate Chip Cookies by Life as a Lofthouse

If you were featured, please stop by and snag the "Featured" Button below...



Your hostesses ~

• The Country Cook~ Brandie
• Mommy Time Party ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya

Remember that when you link up, it shows on all FIVEblogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Impossible Coconut Pie with Rum Sauce {Sugar Free Option}

I was happy to be reminded of this 'old' Bisquick recipe when Tiffany shared a 'dressed up' version at Eat at Home.

She declares this yummy dessert to be "Weeknight Easy and Guest Worthy".

I remember my mom making this impossible pie.  It's whipped up in the blender, poured into a pie pan and baked.  Doesn't get much easier than that.  It makes its own crust!

I was intrigued when I saw that Tiffany had created a rum sauce to top off this luscious dessert.  It was a terrific addition to an already-yummy dish. She also just mixed it up in a bowl, so feel free to do that if you don't want to use the blender. 

And because I could use sugar substitute, I decided it was necessary! that I make it.   *-* 

It is on my 'to be repeated' list! 

It's so easy it's something you can make even if you have a busy evening ahead.  You could even have your (older) kids make it because it's very KID-FRIENDLY. 

I think it baked sooo beautifully, don't you??? 

IMPOSSIBLE COCONUT PIE WITH RUM SAUCE 

4 eggs

1/4 c. butter, softened

1/2 c. baking mix (Bisquick or Jiffy)

3/4 c. sugar (or Splenda or xylitol)

2 c. milk

1-1/2 tsp. vanilla

1/2 tsp. coconut extract

1 c. flaked coconut 

Preheat oven to 350.

Place all ingredients in blender, except coconut, and blend on low for about 1 minute.  Stir in coconut. Pour into greased 9" pie plate. (or deep 8")

Bake 50 - 55 minutes, or until a knife comes out clean. 

RUM SAUCE:

1/2 c. brown sugar

(I used 1/4 c. Splenda brown sugar blend)

1/4 c. butter

2 Tb. water

1/2 tsp. rum extract

In small saucepan, bring brown sugar, butter & water to a boil over medium heat, boil 1 minute, stirring constantly.  Remove from heat and stir in extract.  Serve warm over coconut pie. 

(HINT: When using sugar substitutes, check baking time about 10 - 15 minutes sooner as they do tend to bake faster.  I made this some time ago and forgot to write down how long mine baked, but I'm guessing about 35 - 40 minutes?) 

Linked to Foodie Friends Friday         Weekend Potluck

3 Favorite Weight Watcher Desserts {Blast From The Past!)

I've decided I'm going to share recipes from the archives (Blast From The Past!) on Wednesdays for a while. I had a blog for a couple of years before I had many followers, and I think it's always great to be able to review and enjoy those older recipes that I love too. 

Here we are in our 3rd week of the new year.  How are you doing with keeping those resolutions? 

I always need help and inspiration so wanted to share some of my favorite 
WW treats. 

This salad/dessert is only 3 simple ingredients and oh so delicious.  This post has been in the top 5 of my all-time list for traffic. An awesome dish to serve company too, and to anyone who has to watch sugar intake. 

Cherry Pie Fluff

I looooooove these ooey gooey brownies. You will too. 

Gooey Caramel Coconut Brownies

Made with fat free yogurt, this salad/dessert is sure to please!

Watergate Salad {WW}

Sausage & Cheese Grits Breakfast Casserole

This isn't exactly a 'healthy' dish, but it can be lightened.

It's sooooooo tasty! We both REALLY enjoyed it for breakfast on Christmas morning. 

I browned the sausage the night before, then put it together in the morning. 

I found the recipe at South Your Mouth after she linked up at Weekend Potluck. Mandy says it can be made up the night before.  I can't say how that works because I didn't try it, but I do know we certainly loved this combo of flavors and will try it again. 

After browning the sausage, I put it into my colander and ran hot water over it. I'm sure you could use turkey sausage as well. 

I used my homemade chicken broth - with fat removed and didn't use as much cheese...used Smart Balance for the butter and used 2 egg whites for some of the eggs.

As I oftentimes do, I cut this recipe in half for the 2 of us, and it came out perfect. 
This recipe is definitely enough for a crowd. 

SAUSAGE & CHEESE GRITS CASSEROLE

2 lbs. breakfast sausage

2 c. water

2 c. chicken broth

1 tsp. salt

(I cut in half)

1-1/4 c. quick-cooking grits

1 lb. sharp cheddar cheese, shredded

6 Tb. butter (or Smart Balance)

1 c. (1%) milk

1 tsp. garlic powder

1 tsp. paprika

1 tsp. cayenne pepper, optional

6 eggs, beaten

Preheat oven to 350. Lightly grease 9" X 13" baking dish.

Brown sausage in large skillet, stirring until it crumbles. Drain well; set aside.

In large saucepan, bring water and chicken broth to boil; stir in salt and grits then return to a boil.  Cover pan, reduce heat to medium and simmer 10 minutes, stirring occasionally.  Remove from heat; add cheese, milk, butter, garlic, paprika and cayenne pepper; stirring until cheese melts.  Stir in sausage and eggs.  Spoon mixture into prepared pan. 

Bake, uncovered, for 45 - 55 minutes or until golden and bubbly and a knife inserted in center comes out clean. Allow to stand 15 minutes before serving.

Make-Ahead Directions (Per South your Mouth): Prepare casserole mixture as directed above, but do not bake. Cover and refrigerate overnight.   Remove from fridge; let stand, covered for 30 minutes. Uncover and bake as directed. 

Linked to Foodie Friends Friday          Weekend Potluck          Mop it up Monday

Not Your Lunch Lady's Goulash

Yep...here's another one of Tonya's recipes from 4 little Fergusons.  She makes family-friendly meals because she feeds a family of 6 every day...and feeds them well. Her children have been trained to eat what is before them, and they are not picky eaters at all.  They eat things I wouldn't even eat!

Tonya never cared for goulash growing up, and only ate it at school. 

She was so impressed with this tasty goulash recipe she found at a Weekend Potluck party, that she raved.  

So of course, I had to try it too.  My hubby loves goulash and it had been a long time since I'd made it. Goulash is one of those dishes that tastes better the 'older' it gets. I've never thought to add worchestershire to my goulash before and we loved the flavor boost it gave. 

This is a great recipe for a large family as it serves 8 generous portions. And it's cooked on top of the stove...no oven required. 

NOT YOUR LUNCH LADY'S GOULASH 

2# ground beef (I used lean)

1 onion, chopped

1 green pepper, chopped

8 ozs. sliced fresh mushrooms

(I used a lg. can, drained)

6 garlic cloves

3 c. water

1 - 29 ozs. tomato sauce

1 - 28 ozs. diced tomatoes, undrained

1 TB. Italian seasoning

1 tsp. smokey paprika

1 tsp. sugar

1-1/2 tsp. crushed red pepper flakes, optional

garlic powder, salt & pepper to taste

3 Tb. worchestershire sauce

3 c. uncooked elbow macaroni 

shredded cheese of choice to melt over the top

In large stock pot, cook beef over medium high heat, until no longer pink.  Add onion, pepper and mushrooms.  Cook until tender, about 3 - 5 minutes. 

Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, red pepper flakes, garlic powder, salt, pepper and worcestershire sauce. Bring to a boil; cover and reduce heat. 

Allow to simmer for 20 minutes.  Add elbow macaroni, stirring well.  Cover and simmer 15 minutes longer, or until macaroni is done. (Check while they cook to see if you need to add more water). If there's already too much, just allow to simmer until it thickens. 

If using cheese, add now. Allow to set covered for 10 minutes before serving. 

Yield: 8 servings

Serve with salad or veggies and rolls and you're all set. 

Linked to Weekend Potluck             Meal Plan Monday

Butterfinger Dessert {Weight Watchers}

This is a very tasty dessert that should satisfy any sweet tooth, especially if you love Butterfinger candy bars like I do!

It's simple (& quick) to make and each serving is only 3 Weight Watchers points!  

Knowing I'm actually eating a REAL candy bar helps satisfy me, especially when I'm trying to eat healthier.  Having it topped with chocolate & caramel syrups makes me happy inside & out!

I have to 'fess up...I was short on the Cool whip, but used what I had and was very pleased.  The end result is normally thicker than in my photo. 

Thanks to Kaylee at Tobins' Tastes for this fabulous recipe. Check out her website as she shares some really yummy WW recipes! I adapted the recipe I found at her site. 

Butterfinger Dessert

{Weight Watchers}

 4 low fat graham cracker sheets

1- 8 ozs. tub fat free Cool Whip

1 Butterfinger candy bar (2 oz), crushed

1/4 c. light Chocolate Syrup

1/4 cup  sugar free Caramel Topping

Lightly spray an 8 x 8” glass dish or pan with non-fat cooking spray (butter flavored is best). Line the bottom with the graham cracker sheets. Mix together the whipped topping with half of the crushed Butterfinger. Spread the cool whip mixture over the graham crackers. Drizzle both the chocolate syrup and caramel syrup on top of the whipped topping. Sprinkle the remaining half of the Butterfinger on top. Freeze for at least 4 hours. Cut into 8 equally sized pieces.

Yield: 8 servings

Per serving = 3 Points 

Linked to Mix it up Monday                 Melt in your Mouth Monday          Weekend Potluck GBP Roundup - Quick & Easy

Gooey Grape Salad & Weekend Potluck #49

WELCOME ONCE AGAIN TO WEEKEND POTLUCK!

Thanks so much for joining us at our virtual table this week! 

And....

When I share something worth sharing...again!

This was one of my very first posts...and a definite favorite.

Fresh grapes mixed with cream cheese, sour cream...lightly sweetened..

Keeps up to a week in the fridge! MMM good!

Gooey Grape Salad or Dessert

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

My Top 10 Skinny Recipes by Skinny Kitchen

Recipes that caught our attention ~

Magic Turtle Bars by Chocolate, Chocolate and More

Spinach and Cheese Lasagna Roll Ups by Taste of August

And, a personal favorite ~

Cheesey Chicken & Black Bean Enchiladas  by Thriving Home 

<a href="www.thebetterbaker.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/I-was-Featured-Button-150.jpg" width="125"/></a> Your hostesses ~

• The Country Cook~ Brandie
• Mommy Time Party ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya

Remember that when you link up, it shows on all FIVEblogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

<a href="www.thebetterbaker.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="125"/></a>