Wednesday, December 28, 2011

Reindeer Crossing

Here we are edging close to a new year. My goodness I can't believe we are about to start 2012. It sounds so futuristic.

This is our last layout for 2011. Children are so cute when they do their school plays. You just never know what the are going to do. Love their little antics and joyful actions.

Better finish up and get the little girl home before it gets too cold outside.

See you at the shop.

Sunday, December 25, 2011

Happy Birthday!!!!

Happy Birthday Little Brother!!!!

What a special Christmas present we received the year you were born.

Wishing you a very special day.

Merry Christmas to everyone.

May you have a day filled with Blessings and Love.

Saturday, December 24, 2011

Morning Pecan Casserole

Merry Christmas Eve. Are you enjoying family time? The weather is perfect. Not too hot and not too cold. Just enough coolness to keep you moving. Prissy and I came to the shop early and then I ran and had breakfast this morning. She is curled up snoozing and I am enjoying some jazzy Christmas music. I have the shop windows open and hear all the traffic on 90. Wally world is pretty busy. I'll be hear 'til about 2:00 or 3:00.

Our recipe is from a new website called I know we all have our favorite Christmas morning casseroles but this one had a few new things added. The pecans and cinnamon raisin bread sound delicious. You put it together tonight and just cook and serve in the morning.

Morning Pecan Casserole

Makes: 10 servings Prep: 20 mins
Bake: 35 mins at 350°F
View Nutrition Facts


  • 1 8 ounce package brown-and-serve sausage patties
  • Nonstick cooking spray
  • 1 16 ounce loaf raisin bread, cubed
  • 6 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups light cream or half-and-half
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup packed brown sugar
  • 1 cup coarsely chopped pecans
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons maple syrup or maple-flavored syrup


1. In a medium skillet brown the sausage patties on both sides over medium-high heat. Drain off the fat; cut patties into bite-size pieces.

2. Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with nonstick cooking spray. Place bread cubes in dish. Add browned sausage pieces.

3. In a large mixing bowl beat together the eggs, milk, cream, vanilla, nutmeg, and cinnamon. Pour over bread and sausage, pressing bread and sausage into the egg mixture. Cover and refrigerate for 8 hours or overnight.

4. For topping, in a bowl combine brown sugar, pecans, butter, or margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture.

5. Bake in a 350 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Makes 10 servings.

Have a wonderful evening.

See you at the shop.

Friday, December 23, 2011

Simple S'mores Bars

The rain came and went. Man we do need a little rain. It would be nice to get a slow even drizzle. I know you are still out and about doing last minute things and you would rather it be dry. It could be worse and we could be having snow falling.

Today we have a last minute gift idea. The recipe is from I am not a marshmallow eater. Something about the texture or the sweet that gets me. I will eat them all toasted and burnt. But this seemed easy and quick for a great last minute gift idea. It would bake easy for a last minute cookie to have on hand.

Simple S’mores Bars

Simple S’mores Bars
Simple S’mores Bars Recipe Courtesy of

Servings: 12 squares

Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

1 ½ cups teddy bear shaped graham cracker cookies
1 ½ cups miniature marshmallows
1 ½ cups semi sweet chocolate chips
½ cup brown sugar
1 (quart) mason jar


Layer all ingredients in the mason jar and attach an instruction label that reads:

“Preheat oven to 350ยบ F. Prepare a 9” square baking dish with non-stick cooking spray. Pour contents of the jar along with ½ cup melted butter into the prepared baking dish and press firmly. Bake for 15 minutes. Remove from oven and cool completely. Cut into bars.

Stay safe and have a wonderful day.

See youat the shop.

Thursday, December 22, 2011

Cranberry Feta Pinwheels

What a beautiful day. The skies have been unbelievable. Yesterday morning as I walked out to feed Pokey I was dumbstruck by their beauty. It was just becoming daylight. The colors were surreal. There was a beautiful Teal and a Corally pink. In fact they were just impossible to describe. Of course, the sky changes so fast I could not get to the camera fast enough. Awesome!!!

The recipe today is from I love cranberries, feta cheese and easy. These look yummy. If you go to the website you will find the nutritional information.

Cranberry Feta Pinwheels. Photo by <span class=


Yield: 48 appetizers


  1. Combine all ingredients except tortillas, mix well.
2. Divide and spread mixture evenly among tortillas

3. Roll up tightly, wrap in plastic and refrigerate at least one hour.

4. To serve cut into 12 slices.

5. A nice variation is to add thin slices of ham on top on top of the spread before rolling.

Read more:

Just finished my second batch of cookies. They are cooling now. Then I will cut and pack them.

See you at the shop.

Wednesday, December 21, 2011

Cheesy Chicken and Rice Bake

Had a great class this morning and lunch with some of the ladies. Thank you ladies.

I have been expecting rain all day today. Not!!! Had the windows open for a little while but then it turned too warm and I had to turn on the fan.

Our recipe today is back to a lighter recipe. It is from This sounds delicious and oh so easy. She even gives you a shortcut idea. We all love shortcuts.

Cheesy Chicken and Rice Bake

serves 4-6

2 boneless, skinless chicken breasts, grilled and shredded

4 cups cooked brown rice

3/4 cup frozen corn

1 15 ounce can black beans, drained and rinsed

1 cup plain greek yogurt (you can use sour cream)

1 4 ounce can green chilis

1/2 cup chunky salsa

1 cup grated cheddar & monterey jack cheese (low-fat cheese works too!) + more for topping if desired

cilantro for garnish

Preheat oven to 350.

In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine.

Make sure the yogurt and cheese is stirred in throughout the entire bowl.

Season with salt and pepper if desired.

Transfer to an oven-safe dish and top with extra cheese if you would like.

Bake for 20-25 minutes, or until heated through.

Garnish with chopped cilantro.

To make this process easier have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this meal can be thrown together in a matter of minutes! It can also easily be made ahead of time and reheated.

Gotta get home and maybe do some baking. What!!! Me in the kitchen. Oh my.

See you at the shop.

Tuesday, December 20, 2011

Hash Brown Quiche

The card class went well this morning. The ladies can talk and cut at the same time. Thanks to those cutters with wires, so the tell me. But we had fun but missed several people who were out. All but one person has canceled for tonight. Tomorrow should be a regular class.

Our recipe for today is from Paula Deen again. You can go to to see a picture of this dish. It sounds like a great Christmas morning recipe. Or for a Supper on the run. I always like recipes that help us when we are so busy.

Servings: 6 to 8 servings

Cook Time: 55 min
Difficulty: Easy


3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper


Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Have a great evening.

See you at the shop.

Monday, December 19, 2011

Choc-Chip Pound Cake

What???? Can you believe Christmas is less than a week away. This weather can't decide if we are gonna feel like Christmas or not. But looking at the weather channel we could be in for a very cold New Year's Eve. Maybe we should gather at the shop with our Cricuts. Our normal Cricut meeting falls on Christmas Eve. I know we are all gonna be hustling then. So let's plan to have it New Year's Eve. Maybe have some goodies to snack on. Healthy ones of course.

Our recipe comes from one of our ladies in the Thursday group. I am anxious to try it. Mary Sue promised there were no extra calories in this. Ha!


1 Box Butter Yellow Cake Mix

1 Small Instant Chocolate Pudding

3/4 cup Oil

4 Eggs

1 Tablespoon Vanilla

1/3 cup water

8 ounces Sour Cream

6 ounces Chocolate Chips

Mix all of the above ingredients together.

Do not over beat.

Pour in Bundt Pan.

Bake 50-60 minutes at 325 degrees.

Remove from oven a cool completely.


1 cup Sugar

1 stick of Butter

1/3 cup Evaporated Milk

Place sugar, butter, and milk in pot.

Bring to a boil.

Boil 2 minutes. No more or it will become FUDGE

Remove from heat and add

1/2 cup Chocolate Chips

Mix well and pour over cooled cake.

Have a great day. Remember tomorrow will be our Thursday morning classes starting at 9:30 am.

See you at the shop.

Sunday, December 18, 2011

Christmas 2011

I know this is Sunday. You have already received one e-mail from me. But I did our layout for the week. The class is on Tuesday this week. I decided to come in today to get things done. I did the card/project for the week yesterday. Our layout is for those Christmas pictures you have tucked in boxes or drawers. Or you can save the it for this years pictures.

Have a warm evening.

Se you at the shop.

Bacon-Cheese Pull-Aparts

What a nice cool morning. When I first went out with Prissy before 7am it was 40 degrees. Then within a matter of minute it was dropping. Prissy and I loaded up and headed to the shop to get some projects finished for next week.

Our recipe today is not a low fat recipe but it sounds delicious and easy. It comes from . It was a Bake Off winner. It would make a great Christmas morning recipe.

Bacon-Cheese Pull-<span class=

1 egg

2 tablespoons milk

1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits

1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces

3oz. (3/4 cup) shredded Cheddar cheese

1/4 cup finely chopped green onions (4 medium)


1 Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth. 2 Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. 3 Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Nutritional Information

Nutrition Information:

1 Serving (1/8 of Recipe)
  • Calories 300
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 6g,
  • Cholesterol 45mg;
  • Sodium 890mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 1g,
    • Sugars 9g),
  • Protein 10g;
Percent Daily Value*:
  • Vitamin A 4.00%;
  • Vitamin C 0.00%;
  • Calcium 8.00%;
  • Iron 10.00%;
  • 2 Starch;
  • 1/2 High-Fat Meat;
  • 2 Fat;
Carbohydrate Choices:
  • 2; *Percent Daily Values are based on a 2,000 calorie diet.

Better get hopping on that layout.

See you at the shop.

Saturday, December 17, 2011

Almond Shortbread Thumbprint Cookies

Well how are things going this gorgeous Saturday morning? I woke up at 5:15 and could not go back to sleep. I tried watching the TV but the darn thing kept seeking a signal. Called the service line. Told me to check to see if any tree branches are blocking the dish. What!!!! It isn't even daylight yet. How am I gonna check for limbs when I can't see them. So I turn off the TV, fed Pokey, showered and dressed. Then I flip back the covers and poor Prissy blinked a couple of times and did not want to move. I had to put her halter and sweater on her with her laying flat. She just did not want to move this morning. Now tomorrow I bet I can sleep and then she will be up early. Oh well. Had breakfast and was at the shop before 8:00. Oh my!

The recipe for the day is from This looks good, easy, and healthier. What better combination for a cookie. I may tackle this one if I can find the almond flour. You know how I am in a grocery store. I have trouble with just the basics. But I love shortbread and anything with almond flavoring. So I might brave the store.

Almond Shortbread Thumbprint Cookies

Yield: 3 ½ dozen

Friday, December 16, 2011

Date Balls

After my weigh-in I chose to have a salad for dinner. That should tell you how my weigh-in went. Geez Louise I am in trouble for the next couple of weeks. Gotta get these Holiday treats behind me. You make it I will not pass it up. As with Miss Teddi's date balls she brought yesterday. Hmmmm maybe that was why my weigh-in was not good. But everyone loved them and requested the recipe. So our recipe today is from one of our own. I don't have any pictures because they were all eaten. So that should tell you how good they are.

My Grandmother’s Date Balls-Teddi

I cup sugar

¼ cup butter

1 lb. pitted dates

1 egg

2 T water

½ t salt

Place in pot and stir, cook to thicken.

Cool slightly.

Add: 2 cups Rice Krispies

½ c chopped nuts (I used pecans, walnuts work well, too)

1 t vanilla

Stir well

Using a spoon, take small amount of mixture and roll

In your palms, then roll in finely ground nuts or coconut.

Enjoy……they travel well.

Next week we will have our Thursday class on Tuesday and maybe our Wednesday class as well. Class time will be as it normally is 9:30 card and 10:30 layout. So I better get going and get these things ready for next week.

See you at the shop.

Thursday, December 15, 2011

Crispy Cheddar Chicken

Had a great class today. Everyone managed their rosettes without too much trouble. Enjoyed some food. They gave me a beautiful Christmas card. Thank you ladies for all the goodies you gave me. You all are so thoughtful and loving.

The recipe this time is not a weight watcher type recipe. But you cold alter it and make it more user /eater friendly. It comes from
It sounds yummy.

Crispy Cheddar Chicken
Time: 15 minute prep + 35 minutes baking
Yield: 7 servings
Recipe from adapted from What's Cookin' Chicago via Pinterest

4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter

1. Cut each chicken breast into 3 large chunks.

2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk...

then the cheese....

and finally the cracker crumbs.

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken.

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Better go face the music and weigh in.

See you at the shop.

Wednesday, December 14, 2011

Baby it's cold outside and Zesty Broccoli Dip

Why is it always so cold for the Christmas parade. I went a couple of times but it was too cold for me. My sister and her family make it a family tradition no matter how cold. They usually are all bundled up and have extra blankets. But the kids have such a wonderful time watching all the lights and floats as they pass by. So here is our layout for the week.

I also have an easy party recipe for you tonight. The recipe is from When you are planning a party good, easy, and light is a ten.

1 cup Miracle Whip Light Dressing
1 pkg. (10 oz.) frozen chopped broccoli,
thawed, well drained
1 jar (2 oz.) diced pimentos, drained
1/2 cup Grated Parmesan Cheese
1 cup 2% Milk Shredded Mozzarella Cheese, divided
Wheat Thins Reduced Fat Baked Snack Crackers


Heat oven to 350°F.

Combine first 4 ingredients and 1/2 cup mozzarella.

Spread into 1-qt. baking dish or 9-inch pie plate.

Bake 20 to 25 min. or until heated through. Sprinkle with remaining mozzarella; bake 5 min. or until melted. Serve with crackers.

Makes 25 Servings (2 tbsp. dip and 16 crackers per serving)

Nutritional Info Per Serving: Calories 160, Carbs 23 g, Fat 6 g, Fiber 2 g, Protein 5 g

Have a great evening.

See you at the shop.

Tuesday, December 13, 2011

Slow Cooker Apricot Glazed Pork Tenderloin

My goodness it sure got warm again. But even with the lights on at the shop it stayed cool inside. All that rain sure soaked into the ground pretty fast. Shows how low our water table really is.

Our recipe is from that great southern cook Paula Deen at

Slow Cooker Apricot Glazed Pork Tenderloin Slow Cooker Apricot Glazed Pork Tenderloin

Recipe Courtesy of

Slow Cooker Apricot Glazed Pork Tenderloin

Servings: 4 servings
Prep Time: 15 min
Cook Time: 6 hours
Difficulty: Easy

Ingredients Add to grocery list

1 (2 pound) pork tenderloin
2 cups baby carrots
1 medium red onion, thickly sliced
1 cup chicken stock
1 (18 ounce) jar apricot preserves
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves
Salt and pepper


Line the bottom of a slow cooker with carrots and onions.

Season pork tenderloin liberally with salt and pepper and place over carrots and onion slices.

In a medium mixing bowl, whisk together stock, preserves, mustard and thyme leaves. Salt and pepper to taste.

Pour glaze mixture over tenderloin. Cover and cook on low for 6 hours, or until tender.

This sounds delicious and easy for those busy days.

See you at the shop.

Monday, December 12, 2011

Spinach, Mushroom & Feta Crustless Quiche

Happy Birthday!!!!

How about all this nice rain we are getting today. It is cool and nasty but we need the rain. Prissy has been just snoozing all day. She moved long enough to ask for lunch and that is about it. I guess she's like everyone else wanting to curl up in bed on a rainy day.

Our recipe for today is a weight conscious and thrifty recipe. The blog is budgetbytes.blogspot. It is really cool how she gives you the cost of everything. Of course you could make it with a crust if you did not need to worry about the calories.

spinach, mushroom & feta crustless quiche
Total Recipe cost: $6.19
Servings Per Recipe: 6
Cost per serving: $1.03
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.

8 oz. fresh mushrooms $1.99
1/2 tsp minced garlic $0.06
as needed non-stick spray $0.02
1 (10 oz.) box frozen spinach $1.09
4 large eggs $0.83
1 cup milk $0.39
2 oz. feta cheese $0.87
1/4 cup grated parmesan $0.39
1/2 cup shredded mozzarella $0.50
to taste salt & pepper $0.05

STEP 1: Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.

STEP 2: Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

STEP 3: Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.

STEP 4: In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.

STEP 5: Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Have a great evening.

See you at the shop.

Sunday, December 11, 2011

Crock Pot Santa Fe Chicken

Today I went shopping with family. It is nice to get out and see things you don't see everyday. We were at one shop and I spotted some shoes that had a good six inch heel. Oh my. I couldn't resist. Yep, I shucked off my comfy easy heel clogs and slipped on those towering heels. Welllll, let me tell you. I felt like I was on a teeter totter. No joke. My family stood on stand by just in case I fell. Now I used to wear heels all the time. I mean all the time. I even wore heels when I rode my bike. But never were they this high. I think you need to have toe shoe training before wearing these. They had them in a beautiful red. But not in my size. Ha Ha!!! Can't you see me tiptoeing around the shop in six inch heels.

Tonight's recipe is from It is a crock pot recipe and it is low fat. What better combination. It makes a great dinner to have when you have had a long day shopping or working.

Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.

Crock Pot Santa Fe Chicken
Gina's Weight Watcher Recipes
Servings: 8 servings Size: 1 cup Old Points: 3 pts Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts)

Our sale this week: 30% off Brass Stencils, 25% off Xyron products, 50% off K&Company jewelry kits.

See you at the shop.

Saturday, December 10, 2011

Jello Pretzel Salad

What a great day. I know it was dreary but I happened to be inside with a great group of ladies. The Card Blitz flew along. We actually finished on time. WOW!!!

Today's recipe is one I found on my latest addiction. Pinterest. This is from the website I can remember when we would have a gathering at church, one of the ladies would bring this. Yummy. It is easy, delicious, and colorful.

Jello Pretzel Salad

Jello Pretzel Salad
by Lisa Poulsen
2 1/2 c. pretzels (crushed fine)
3 Tbsp. brown sugar
3/4 c. butter
1 (6 oz) pkg instant strawberry jello
1 10 oz. pkg. frozen strawberries or small container (16 oz) sliced fresh strawberries (I prefer fresh)
1 ( 8 oz ) pkg cream cheese
1 c. sugar
8 oz. cool whip

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust make sure you spread completely to the edges to create a seal so your jello doesn't leak through. Pour jello over cream cheese layer. Refrigerate.

Stay dry and have a great weekend.

See you at the shop.

Friday, December 9, 2011

Bobby's Lighter Baked Spaghetti

Well those Card Blitz cards are done. Yahoo!!! Looking forward to a full house tomorrow. Better bring lots of chocolate. Maybe I will have a couple a good rich brownies for lunch. That being said our recipe today is from those Deen boys. They have been revamping some of their Mother's recipes and making them lighter . So our recipe today is a lightened version of their Mom's Baked Spaghetti. It sounds yummy. Check out some of their other lighter recipes at

Bobby’s Lighter Baked Spaghetti

Bobby’s Lighter Baked Spaghetti

194 Fewer Calories
13g Less Fat


6 ounces whole-wheat angel hair pasta
2 teaspoons olive oil
1 onion, finely chopped
1 green bell pepper, diced
1/4 cup water
1 pound sweet Italian chicken sausage, casings removed
1 (28-ounce) can crushed tomatoes
1/2 teaspoon Paula Deen Seasoned Salt
1/4 teaspoon Italian seasoning
1 cup reduced-fat shredded cheddar cheese


Prepare pasta according to package directions; drain.

Heat the oil in a large nonstick skillet. Add the onion and bell pepper and cook until crisp-tender, 2 – 3 minutes. Add water and continue cooking, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 – 8 minutes. Stir in the tomatoes, seasoned salt, and Italian seasoning; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 15 minutes.

Preheat the oven to 375°F. Spray a 1 1/2-quart casserole with nonstick spray.

Add the cooked pasta to the skillet, tossing well to combine. Spoon half the pasta mixture into the casserole. Sprinkle with 1/2 cup cheese. Spoon the remaining pasta mixture over top. Sprinkle with the remaining 1/2 cup cheese. Cover loosely with a tent of foil sprayed with nonstick spray. (Do not let foil touch cheese). Bake until the filling is hot and bubbly and the cheese is melted, 20 – 25 minutes. Let stand 5 minutes before serving.

Nutritional Information:

Per Serving: (1 cup) 249 Cal (39% from Fat, 34% from Protein, 27% from Carb); 21 g Protein; 11 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 17 g Carb; 3 g Fiber; 5 g Sugar; 125 mg Calcium; 1 mg Iron; 945 mg Sodium; 52 mg Cholesterol

See you at the shop.

Thursday, December 8, 2011

Weight Watchers Chocolate Marshmallow Fudge

What would the Christmas be without some fudge. Yummy!!! But how many points is the traditional fudge recipe??? Too many. Well I found this recipe at Some of the reviews stated that they used 2 cups of miniature marshmallows instead of the large. I think I would add some pecans (depending on the cost of those things now days). You could even substitute Splenda for some of the regular sugar. You guys are the cooks so I know you can make this recipe yours.

Weight Watchers Chocolate Marshmallow Fudge. Photo by <span class=Redsie"> Ingredients:

Servings: 36


  1. 1
    Coat an 8x8-inch pan with cooking spray.
  2. 2
    Stir together sugar, evaporated milk and margarine. Bring to a boil in sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.
  3. 3
    Stir in chocolate and marshmallows. Remove from heat and stir until smooth.
  4. 4
    Pour into pan and refrigerate until firm, about two hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency).
  5. 5
    If you are following Weight Watchers, this has 2 points per serving.

Wednesday, December 7, 2011


It is good feeling when I have finish the layout for the week. I sometime get too fussy with everything. Do you ever feel as though you have misspelled words? I drive myself crazzzyyyyy!!! This weeks layout is all about being with family. Having our favorite food around is an extra. You probably have lots of pictures floating around showing various gatherings. Grab them up and get them on a scrapbook page.

Remember Saturday is Card Blitz. It starts at 12:30. Hopefully we will be running on time.

Gonna bundle up the little girl and get ourselves home.

See you at the shop.

Hot Spinach and Artichoke Dip

With the Holidays at our backdoor we can always use a light appetizer recipe. This one sounds delicious and healthy. This is from

Hot Spinach and Artichoke Dip
Gina's Weight Watcher Recipes
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts

Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g
Sodium: 244.7 g

  • 13.75 oz artichoke hearts packed in water, drained
  • 10 oz frozen spinach, thawed and squeezed
  • 1/4 cup chopped shallots
  • 1 clove garlic
  • 1/2 cup fat free Greek yogurt
  • 1/2 cup light mayonnaise
  • 2/3 cup Parmigiano Reggiano
  • 4 oz shredded part skim mozzarella cheese
  • salt and fresh pepper to taste
  • olive oil spray


Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3
and 3/4 cups.

Better get ready for class.

See you at the shop.

Tuesday, December 6, 2011

Tortellini and Garden Bake

What a foggy morning. When I walked out to feed Pokey there was so much moisture the trees were dripping on me. I guess the rain is on its way. Then some cool weather. Hmmm. Better dig out my little pink socks.

I know you guys are supper busy with the Holidays. I came across this recipe to make quickly and have on hand. This is from Better Homes and Gardens recipes. You can make this more diet friendly by substituting a few healthier choices.

Tortellini and Garden Vegetable Bake

Tortellini and Garden Vegetable Bake
Makes: 12 servings
Prep: 30 mins Bake: 30 mins

  • 10
    ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
  • 1
    medium carrot, thinly sliced
  • 1 1/2
    cups sugar snap peas, halved crosswise
  • 1
    tablespoon margarine or butter
  • 1
    pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1
    cup sliced fresh mushrooms
  • 1/3
    cup chicken broth
  • 2
    tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
  • 2
    teaspoons all-purpose flour
  • 3/4
    teaspoon garlic salt
  • 1/2
    teaspoon pepper
  • 1
    cup milk
  • 1
    8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
  • 1
    tablespoon lemon juice
  • 1
    cup quartered cherry tomatoes
  • 1
    small red or green sweet pepper, coarsely chopped
  • 2
    tablespoons grated Parmesan cheese

1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2. Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.

3. Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.

From the Test Kitchen
  • Make Ahead Tip Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.
Nutrition Facts (Tortellini and Garden Vegetable Bake)
  • Servings Per Recipe 12,
  • Calories 247,
  • Protein (gm) 15,
  • Carbohydrate (gm) 17,
  • Fat, total (gm) 12,
  • Cholesterol (mg) 43,
  • Saturated fat (gm) 5,
  • Dietary Fiber, total (gm) 1,
  • Vitamin A (RE) 464,
  • Vitamin C (mg) 21,
  • Sodium (mg) 477,
  • Calcium (DV %) 121,
  • Iron (DV %) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Have a great day. Gotta get busy with those projects on my list of things to do.

See you at the shop.

Monday, December 5, 2011

Low Fat Rice Krispy Treats

Today's recipe comes from a new website I have just found, I love a good Krispy Treat now and then, but not when counting points. You could jazz these up with some colored sprinkles. But why not start making changes in some of the classic recipes we make for our children. Might as well get them to keep their eyes on sugar etc. Now I need to find a low cal peanut butter Krispy Treat. Love that peanut butter. Yum......

Low Fat Rice Krispy Treats

Skinny Rice Krispies Treats
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 1 piece Points: 2 pts Points+: 2 pts
Calories: 84.4 Fat: 0.7 g Protein: 0.8 g Carb: 18.9 g Fiber: 0.0 g
  • 2 tbsp light butter spread (I used Smart Balance Light)
  • 4 cups or 10 oz mini marshmallows
  • 6 cups Rice Krispies
  • cooking spray

Spray a 9x12-inch pan with cooking spray and set aside.

Heat a large saucepan on low heat. Melt butter spread being sure to coat the bottom of the pot to prevent sticking. Add marshmallows and melt on low flame. Stir until completely melted, then remove from heat.

Add Rice Krispies to the melted marshmallows, and stir until completely combined (this is the hardest part, do this quick before the marshmallows cool). Press into the buttered pan with wax paper and cut them into 16 pieces.

I have our card made for the week. Better get busy tomorrow working on our Blitz cards.

See you at the shop.

Sunday, December 4, 2011

Low Cal Chicken Pot Pie

Well I have not been posting any recipes for our countdown 'til Christmas. So here is our first recipe. You all know I have been doing Weight Watchers and counting points. I found this site that gives you some great calorie friendly recipes. The website is Laaloosh. You can hit the link below and checkout some of her other great recipes.

Chicken Pot Pie Recipe- 4 Point Total

Chicken Pot Pie

Chicken Pot Pie Recipe

- 1 cup Bisquick All Purpose Baking Mix, Reduced Fat
- 1/2 cup skim milk
- 1/4 cup egg substitute
- 2 1/2 cups frozen mixed veggies, thawed
- 1 1/2 cups grilled skinless chicken breast
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Mushroom soup
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Celery soup
- salt and pepper to taste

Preheat oven to 375 degrees. Spray an 8 x 8 casserole dish with non-fat cooking spray. In a separate bowl, combine chicken, vegetables and soup. Pour into casserole dish. In another bowl, combine Reduced Fat Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min, or until crust is golden.

Total recipe makes 6 servings
Each serving = 4 Point Total

Read more:

Enjoy and still be keeping an eye on those points.

See you at the shop

Hope everyone is having a great weekend. Prissy and I are at the shop working on some plumbing and getting ready for an early Card Blitz. Yes, I did say early. I noticed that the third week of this month is the weekend before Christmas. Yikes!!! all you guys are gonna be busy doing those parties, shopping, and wrapping. So I am flip flopping our weekends. The Card Blitz will be next Saturday and then Cuttlebug will be the weekend before Christmas. I better get busy coming up with those cards and projects.

Our sale items this week are: 40% off Christmas stickers, rub-ons, and Chipboard. 40% off book boards and alterable book. These would be great little Christmas projects.

Better get to plumbing and creating. Now how do those two go together? Oh well...

See you at the shop.

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