1 cup white vinegar

1 T salt

Bring to a boil – then cool.

Slice 6 cups  cucumbers – partially peel.

1 cup green pepper (optional)

1 cup sliced onions

1 T celery seed

24 hours in fridge.

Jayne gave me this recipe years ago and it’s so awesome! You make the batter ahead of time and store it in the fridge. Then when you want fresh, hot muffins – you’re good to go! ~Kathy

1/2 cup margarine, softened
1 1/2 cups sugar
1 1/2 Tbsp. brown sugar
3 1/2 Tbsp. baking soda
1/2 Tbsp. salt
1 cup boiling water
1 cup 100% bran, coarse
2 1/2 cups all-purpose flour
1 cup raisins
2 eggs
2 cups bran flakes
1/2 quart buttermilk

Pour water over coarse bran, let stand. In large bowl cream margarine, sugars, and eggs. Add buttermilk and watered bran. Stir until blended. Stir flour, soda and salt. Add to wet mixture. Add bran flakes and fold till just moist. Add raisins. Chill overnight in fridge. Line muffin pan with liners. Fill 3/4 full.

Bake at 375° for 15-20 minutes.

Note: Cinnamon Chips can be found in the baking section of the grocery store, amongst the regular chocolate chips. I buy the Hershey’s brand but I’ve seen store brands as well. These were originally made using chocolate chips but the cinnamon chips are perfect! ~Kathy

Mix in large bowl:
3 cups all-purpose flour
2 cups sugar
4 eggs
1 cup vegetable oil
1/2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda

Add and beat in:
1 15 oz. can pumpkin

Fold in:
1 cup chopped walnuts (optional)
1 cup cinnamon chips (or chocolate or even white chocolate!)

Grease muffin tins or line with paper baking cups. Bake at 350 for 20 – 25 minutes. Makes 24-36 muffins.

Got this one right out of the old Betty Crocker Cookbook

~Kathy

1 tbsp. vegetable oil
3- to 3 1/2 lb. cut-up whole chicken
1 medium onion, sliced
2 cloves garlic, finely chopped
1/4 c chopped fresh cilantro
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. ground ginger
1 tsp. salt
1 cinnamon stick (2 inches long)
1 cup chicken broth (I used a 14 1/2 oz. can)
1 can (14.5 oz) diced tomatoes, undrained
1 cup dried plums, cut into bite-size pieces (I omitted)
1/2 cup pitted whole green olives
1 small lemon, cut into fourths
Serve over hot couscous or rice, if desired

In 4-quart (too small, use larger) Dutch oven, heat oil over medium-high heat. Place chicken, skin sides down, in hot oil; add onion and garlic. Cook 6 to 10 minutes, turning chicken occasionally; until chicken is brown on all sides.

Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken. Add cinnamon stick; pour broth and tomatoes over chicken. Turn chicken several times to coat evenly. Add plums, olives and lemons, pressing into liquid around chicken. Reduce heat to low. Cover and simmer about 30 minutes or until juice of chicken is clear when thickest part is cut to bone.

Remove chicken to deep serving platter; cover to keep warm. Increase heat to high; boil sauce uncovered about 5 minutes, stirring occasionally, until thickened. Pour sauce over chicken. Garnish with additional chopped fresh cilantro if desired. Server over rice or couscous.

Combine ingredients, up to the lettuce leaves. Place 1 lettuce leaf on each of 4 slices of bread. Spoon chicken mixture evenly onto each lettuce leaf. Top with remaining bread slices.

Why did I have to explain this recipe?

4 servings. 8 Weight Watchers Points Plus Points

2 oz dried rice noodles (such as Hokan)
Asian Vinaigrette Dressing (below)
4 cups thinly sliced napa (Chinese) cabbage
3/4 lb. cooked peeled and deveined large shrimp
1 cup snow peas, trimmed and cut diagonally in half
3 cups fresh bean sprouts
3 tbsp. thinly sliced green onions (optional)
1/4 cup chopped fresh cilantro (optional)

Bring water to boil, remove from heat. Stir in noodles and let sit 8 to 10 minutes. Rinse with cold water and drain.

While noodles cook, prepare dressing; set aside

Combine noodles, cabbage, shrimp, snow peas and bean sprouts. Add dressing and toss well. Sprinkle salad with green onions and cilantro, if desired.

Asian Vinaigrette Dressing

3 tbsp. lime juice
1 1/2 tsp. fish sauce
1 1/2 tbsp. creamy peanut butter
2 tsp. sugar
2 tsp. grated peeled fresh ginger
2 tsp. reduced-sodium soy sauce
2 tsp. dark sesame oil
2 garlic cloves, minced

Combine all ingredients, stirring with a whisk until smooth.

Spray a 4 qt. saucepan in cooking spray. Cook turkey, onion and garlic over medium-high heat 4 to 8 minutes, stirring occasionally. Until turkey is no longer pink; drain.

Stir in corn, beans, broth, salt and chile. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes to blend flavors, stirring occasionally.

Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.

Serves 4.

350 Calories, 7 gm fat, 40 gm carbs, 32 gm protein. 9 Weight Watchers Points Plus points.

1 lb. boneless pork loin, cut into 1/2″ pieces
2 cloves garlic, finely chopped
2 tsp. finely chopped ginger root
3 1/2 cups chicken broth (99% fat free)
2 cups water
2 tbsp. soy sauce
2 cups uncooked fine egg noodles (4 oz)
1 medium carrot, sliced (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)
2 cups fresh spinach leaves

Spray 3 quart saucepan with cooking spray; heat over medium-high heat. Cook pork, garlic and ginger for 3 to 5 minutes, stirring frequently, until pork is brown.

Stir in broth, water and soy sauce. Heat to boiling, reduce heat. Simmer uncovered 5 minutes.

Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes, stirring occasionally, until noodles are tender and pork is no longer pink in center. Stir in spinach, cook until hot.

I made these for the first time this Christmas and they are going to be a staple! The frosting is awesome and I’ll be using it on other cookies. And cakes. And also spooned directly into my mouth. Right before I go into a sugar coma. ~Kathy

2 cups butter, softened
2 cups granulated sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 eggs
2 tsp. vanilla
1 15-oz. can pumpkin
4 cups all-purpose flour

1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 tsp. vanilla
2 3/4 cups powdered sugar
ground cinnamon (optional)

Preheat oven to 375. In a large bowl, beat 2 cups butter on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 tsp. vanilla; beat until combined. Beat in pumpkin. Beat in flour, one cup at a time.

Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack. Let cool.

For frosting, in a small saucepan heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 tsp. vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

To store: Place frosted cookies in a single layer inan airtight container. Store at room temp for up to 3 days or freeze unfrosted cookies for up to 3 months.

Recipe from Better Homes & Gardens Christmas Cookies, December 2009

I was done with my holiday baking but these bars kept calling out, from the magazine on the coffee table, “Make me! Make me!” I’m so glad I listened to them! ~Kathy

1 17.5 oz. package sugar cookie mix
2 tbsp. all-purpose flour
1/2 cup butter
4 egg yolks
1 14 oz. can sweetened condensed milk
1/2 tsp. peppermint extract
1/2 cup crushed peppermint candies (I used candy canes)
White Chocolate Ganache (below)

Preheat oven to 350. Line a 13 x 9 x 2″ baking pan with foil, extending the foil over edges of pan. Lightly grease foil; set pan aside.

For crust, in a large bowl, stir together cookie mix and flour. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Press mixture evenly onto the bottom of prepared baking pan. Bake in preheated oven for 12 to 15 minutes or until edges are lightly browned.

For filling, in a medium bowl, whisk together egg yolks, sweetened condensed milk, and peppermint extract. Stir in crushed candies. Carefully pour filling over hot crust. Bake for 15 to 20 minutes or until filling is set. Cool in pan on a wire rack for 1 hour. Cover; chill for 30 minutes or until cool.

Pour White Chocolate Ganache over top of baked mixture, spreading evenly. Cover and chill 1 hour or until firm. Using the edges of the foil, lift cookies out of pan. Cut into bars. Makes approx. 36 bars.

White Chocolate Ganache:
1/4 cup whipping cream
6 oz. white baking chocolate

In a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add white chocolate (do not stir) and let stand for 5 minutes. Stir until smooth. Cool about 5 minutes before pouring over bars.

To store:
Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.

Recipe is from Better Homes & Gardens Christmas Cookies magazine, December 2010.