Kristin's Yummy Stuff

1 1/4 cup flour 3/4 cup yellow corn meal a few tablespoons sugar ( I hate sweet cornbread!) 2 teaspoons baking powder 1/2 - 1 tsp salt 1 cup milk 1/4 cup vegetable oil or butter (if using butter use slightly more) 2 eggs Heat over to 400 Bake in 8-9 inch pan for 20-25 min Combine dry ingredients.  Stir in milk, oil and egg.  Do not over mix.

1 Cup red or green bell pepper chunks (no more as it won't set properly.) 2 cups cider vinegar 1/3 cup canned or fresh jalapeños stemmed and seeded 1 1/4  cups dried apricots, finely slivered 6 cups sugar 3 oz liquid pectin Puree the peppers, vinegar and jalapeño chilis in a blender or food processor.  Do not liquefy.  Combine the apricots, sugar and ground peppers in a pan and boil 5 min.  Remove from heat and skim off foam.  Cool 2 min.   Add pectin.  Pour into hot sterilized jars.  Makes 8 cups. I mix with some soy sauce and use to marinate chicken or any meats.  Lovely and not too spicy at all!

So I am back on the Weight Watchers trail.  Not so much to lose weight this time, but just to be more mindful of my portions and eating habits.  This site was recommended to me skinnytaste.com.  So far I am really impressed.  This recipe was so good I scarfed it down and then ran to my computer so that I could put it here on the old blog so as never to lose it. Cuban Picadillo Gina's Weight Watcher Recipes Servings:  6  •  Serving Size:  1/2 cup  •  Old  Points:  4 pts •   Points+:  4 pts Calories:  170  • Fat:  7 g  • Protein:  22.5 g  • Carb:  4.5 g  • Fiber:  1 g  • Sugar:  1.5 g Sodium:  237 mg   (without the salt) Ingredients: 1/2 large chopped onion 2 cloves garlic, minced 1 tomato, chopped 1/2 pepper, finely chopped 2 tbsp cilantro 1-1/2 lb 93% lean ground beef 4 oz (1/2 can) tomato sauce kosher salt fresh ground pepper 1 tsp ground cumin 1-2 bay leaf 2 tbsp alcaparrado (I could not find this so I used castevtrano olives and capers instead) Directions:  B

Found these online and they sound yummy.  New Weight Watchers PointsPlus Value: 3 pts 1 1/2 cups Whole wheat flour 1 teaspoon Baking soda 1 tablespoon Baking powder 1 teaspoon Ground cinnamon 1/4 teaspoon Ground nutmeg 1/4 teaspoon Ground ginger 1 Egg 2 tablespoons Vegetable oil 1/4 cup Raisins 1/2 cup Lowfat milk 1 Can crushed pineapple -- (8 oz) 1 1/2 cups Grated carrots 1/4 cup brown sugar -- (sugar twin) Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into sprayed muffin tins or paper muffin cups. Bake at 350 F for 20 to 25 minutes. Makes 12 large muffins I tried this recipe in the Recipe Builder and removed the raisins, and added whole grain flour and brown splenda and it still came to 3 points plus.

I'm on yet another diet.  Ho hum.  So I got this recipe from the 17 Day Diet and I LOVED IT.  I have never before taken seconds of fish.  I can tolerate fish but far from enjoy it usually. Ingredients: Wild Atlantic salmon cut into serving size pieces Olive oil garlic chopped or minced Lemon juice - fresh is best Oregano Place salmon in a glass baking dish Lightly brush each salmon filet with olive oil Season with oregano to taste Place minced garlic (liberally) on each piece of fish - I say the more the merrier Squeeze a few lemons over the fish Bake at 350 for 25 minutes. 

Crushed Ramen Noodles and slivered almonds ( roasted about 10 or 15 min until browned) Napa (Chinese) Cabbage - shredded Celery - chopped Green onion - chopped I also add sesame seeds Mandarin oranges (optional) Shredded chicken Dressing: 1/2 cup sugar 3/4 cup peanut oil 2 or 3 tablespoons soy sauce 1/4 vinegar Bring to a rolling boil and let it boil together for at least 2 min, to mix. Keep all parts separated and add together just before serving or it will all get soggy.

I HATE dry scones.  These are sweet and yummy.  It was passed down to me by one of our COWs. (That is CO's wife for you non military people - LOL) Coconut Scones: yield: 16 scones baking temp.: 375 degrees baking time: 22-25 min. This recipe is designed to be customized to your taste. You can make these scones a little sweeter and chewier, by using shredded, sweetened coconut in the dough. If you want a scone that's a little less sweet so the chocolate is more noticeable, use unsweetened coconut inside. The whole wheat flour and coconut milk make a dough that handles and cuts with ease. The curly coconut topping on these scones toasts up beautifully while they're baking. 2 cups white whole wheat flour (or ww.pastry flour works well too) 1 cup unbleached all-purpose flour 1/4 cup granulated sugar 1/4 cup packed light or dark brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter

When I make this dip....I gorge myself.  Delicious 1 pkg cream cheese 1 pkg lite cream cheese 1 small onion  diced 2 cans black olives  finely chopped 1/2 jar green olives finely chopped garlic powder  to taste olive juice  to taste - maybe a teaspoon or 2   Mix together and serve with a variety of crackers

3 pounds potatoes, peeled and boiled in corned beef brine 2 sticks butter 1 1/4 cups hot milk Freshly ground black pepper 1 head cabbage, cored and finely shredded 1 slice of ham steak 1 jar of real bacon bits 4 scallions, finely chopped Directions Mash potatoes thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. Boil the cabbage in unsalted water until it turns a darker color (I cooked mine with the corned beef as well). Chop into small pieces. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Add cabbage, scallions, and ham and bacon to mashed potatoes, stirring them in gently. Serve with corned beef and cabbage.  Happy St. Paddy's Day!! **Adapted from a recipe on Foodnetwork.com