Words and Wreaths

Slow Cooker Berry Cobbler Recipe

This is a Paula Deen Recipe: http://www.foodnetwork.com/recipes/paula-deen/slow-berry-cobbler-recipe/index.html

Slow Cooker Berry Cobbler Ingredients

Filling:

• 1 (10-ounce) bag frozen strawberries
• 1 (10-ounce) bag frozen blueberries
• 1 (10-ounce) bag frozen raspberries
• 1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
• 1/2 cup baking mix

Topping:

• 2 1/4 cups baking mix
• 1/4 cup sugar, plus 1/4 cup
• 4 tablespoons butter, melted
• 1/2 cup milk
• 2 teaspoons ground cinnamon

Directions

Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

Watergate Cake

Cake

1 box Duncan Hines White Cake MIx

1 small box pistachio pudding mix

1 C oil

1 C club soda

3 eggs

Mix all ingredients.  Bake in Angel Food cake pan or Bundt pan.  Bake at 350 degrees for 45 to 60 minutes.

Grandma Mac's Icing

1/2 C butter

6 oz pkg of cream cheese, softened

2 C powdered sugar

2 drops green food coloring

1/2 t vanilla

Mix together and ice cake.

Or My Glaze Recipe

4 oz cream cheese, softened

1 T butter

1 1/2 C powered sugar, sifted

3 T milk

1 capful vanilla

Mix together and glaze cake.

Gooey Cookies

Got this recipe from QVC's Insider Magazine.

Paula Deen's Gooey Butter Cookies

8 oz cream cheese

1 stick butter

1 egg

1/2 t vanilla

1 box of cake mix

powdered sugar

Preheat oven to 350 degrees. Cream together the butter and cream cheese.  Add egg and beat some more.  Next add vanilla and cake mix.  The recipe called for a chocolate cake mix, but I used lemon and it worked out well.  Put dough in the refrigerator for 2 hours to stiffen.  Make tablespoon sized balls out of dough.  Roll in powered sugar.  I used Splenda instead.  Place on parchment paper lined cookie sheet and bake for 12 minutes. After cookies have cooled you can sprinkle with more powdered sugar if you'd like.

Chicken Tortilla Soup

Went to Max and Erma's and got Chicken Tortilla Soup.  Here's the recipe that I came up with from their idea.

Chicken Tortilla Soup

3/4 lb chicken breast

1 small onion, chopped

1 green pepper, chopped

3 T butter

1/2 packet of taco seasoning mix

2 cans of chicken broth

1 can of diced tomatoes with chili's

1 slab of Velveeta Mexican Mild or Hot depending on your taste

1 T corn starch mixed with some cold water for thickening

8 oz of sour cream

Preheat oven to 350 degrees.  Place chicken, onion, green pepper, taco seasoning mix and butter in a baking dish coated with baking spray.  Bake for about an hour until chicken is cooked through.  Shred chicken and place in soup pot with juices from the baking dish as well as the onion and green pepper.  Add broth, tomatoes to the soup pot and heat to boiling.  Add the corn starch and water mixture.  Turn down heat to medium and add Velveeta cheese.  Cook until cheese is melted.  Add sour cream to pot.

Quick Chicken Corn Tortilla Soup

This recipe is from a container of Chi Chi's Shredded Chicken for Tacos.

They call it "Quick Chicken Corn Chowder" but it's really more of a Tortilla Soup.

Quick Chicken Corn Tortilla Soup

1 container Chi Chi's Taco Sauce with Seasoned Shredded Chicken (18 oz container)

2 C chicken broth

1 can whole kernel corn with red and green peppers (11 oz can)

1/2 C sour cream

2 green onions, thinly sliced

Tortilla chips

In a large saucepan, combine shredded chicken, broth and corn.  Heat through for about 15 minutes.  Ladle into bowls and top with sour cream and onions.  Serve with chips.  Makes 6 servings.

Good "Diet" Foods and Recipe for Fake Fried Apples

Since I've become as big as a house (due to medication and boredom and little exercise due to only having one working knee), I've started a diet.  Yeah, I know, I've started them before.  But this time I mean business.  Sort of.

So here's what I've discovered so far.

The Progresso Zero Points soups, in a word, yuck.  Skip 'em.  Don't bother.  There's a reason why they have zero points.  And no amount of salt and pepper can fix 'em.

Kozy Shack individual sugar free puddings...very good.  Only 1 point.

Jello sugar-free individually packaged puddings...very good.  Again 1 point.

Skinny Cow ice cream sandwiches (2 points) and Skinny Cow cones (3 points) are addicting.  Like crack to a...well, you get the idea.

Aunt Millie's Healthy Goodness (Fiber for Life) Light Whole Grain Bread is amazing and only one half point for 2 slices.  Let me repeat, 1/2 point = 2 slices or with the communitive property 2 slices = 1/2 point.

The 2% Milk Cheeses won't kill you.  Not as good as "real" cheese but it won't make you gag either.

Fat Free Sour Cream...again it won't kill you but...

Skinny Lattes at Starbucks are very good.  Skinny Lattes from Terri's at home coffeemaker are good and you can't beat the price.

Terri's Recipe for Fake Fried Apples

4 Ambrosia Apples

2 T Splenda

Juice of one lemon

Sprinkling of cinnamon

Cooking spray

Preheat oven to 350 degrees.  Core and chop apples.  I leave the skin on, feel free to peel if you must.  Place apples in a baking dish that has been sprayed with Pam.  Next spray the apples with some Pam.  Pour lemon juice over apples.  Sprinkle with Splenda and cinnamon.  Cover baking dish with lid or aluminum foil. Bake for 45 minutes.  Cool and eat.  Makes 4 servings at one point each.

Graham Cracker Candy

I got this recipe from Amanda at work.  Enjoy!

Graham Cracker Candy

2 sticks butter

3/4 C crushed pecans

1/2 C sugar

Honey Graham Crackers

Preheat oven to 350 degrees.  Grease cookie sheet with sides.  Cook butter, pecans and sugar on stove for 2 minutes.  Layer a single layer of graham crackers on cookie sheet.  Pour mixture on top and bake for 8 to 10 minutes.  Once cooled break into pieces.

Coconut Cake

I came up with this recipe to enter into Paula Deen's recipe round-up (http://www.cookingwithpauladeen.com/contests/recipe_roundup/).

I hope you enjoy it.  It's a moist and light cake.  Probably best served in the spring or summer.

Terri

Coconut Cake

1 (18.25 oz) package of white cake mix

1 (3.4 oz) package of vanilla instant pudding mix

1 C Breakstone sour cream

1/2 C coconut milk

1/13 C vegetable oil

4 eggs

2 C sweetened flaked coconut

Preheat oven to 325 degrees.  Grease and flour a 12 cup Bundt pan.  In a large mixing bowl, combine all ingredients except the coconut until well blended.  Fold in the coconut.  Pour into Bundt pan and bake for 55 to 60 minutes; until a toothpick comes out clean.  Let cake cool for 10 minutes in pan.  Place cake on serving plate and let cool completely before frosting.

Frosting

1 C coconut milk

1 (3.4 oz) package of vanilla instant pudding mix

1 (8 oz) container of non dairy whipped topping (Cool Whip)

2 C sweetened flaked coconut

Mix together the coconut milk and pudding mix.  Fold in Cool Whip.  Frost cake with the mixture.  Sprinkle with coconut.  Keep refrigerated.

Overnight Coffee Cake

18 frozen yeast rolls
3 oz. package of cook and serve butterscotch pudding
1/4 cup butter
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped pecans (optional)

Arrange rolls in a greased Bundt pan. Sprinkle dry pudding over rolls. In a sauce pan, melt the butter and brown sugar. Pour the mixture over the yeast rolls. Sprinkle with cinnamon and pecans (if so desired). Cover the pan with a tea towel and place in a cold oven overnight. The following morning, bake at 325 for 25-30 minutes. Yummy!!

Recipe courtesy of Janna

Black Walnut Pie

3 large eggs

1/3 C firmly packed brown sugar

1 C maple syrup

1 t lemon rind

1 t fresh lemon juice

1/2 t vanilla extract

1/8 t salt

3 T butter softened

1 C black walnut pieces

1 nine inch unbaked pie shell

Beat eggs and sugar at medium speed with an electric mixer until smooth.  Add syrup and next 5 ingredients, beating until smooth.  Place walnuts in pie shell and cover with filling.  Bake at 375 degrees for 35 minutes (center of pie will not be set).  Cool completely and serve with sweetened whipped cream.