Saturday, July 30, 2011

Weight Watchers (9 POINTS recipes)

* Blue Cheeseburger (2004)
* Chicken Florentine Panini
* Garlic-Rosemary Crusted Rack of Lamb

Blue Cheeseburger

Shape 4 ounces lean ground beef into a patty; broil until cooked, about 10 minutes, turning once.  Top patty with 1 tablespoon fat-free blue cheese dressing and 2 tablespoons crumbled blue cheese; serve on a 1-ounce whole wheat bun with 2 lettuce leaves and 2 tomato slices.  Serve with 1 cup carrot & celery sticks.

Weight Watchers (8 POINTS recipes)

* Apricot-Glazed Duck Breasts
* Blue Cheese Chicken Burgers Favourites (2008)
* Braised Veal Shanks with Polenta
* Chicken Parmesan
* Classic Cuban Sandwiches
* Confetti-Topped Mussels
* Creamy Pesto Primavera
* Eggplant Spaghetti
* Ham & Cheese Cellentani
* Lamb Burgers with Feta-Cucumber Raita
* Pesto and Goat Cheese Pizza

Blue Cheese Chicken Burgers Favourites (2008)

(PointsPlus™ Value: 8)

Servings: 4

Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy

These burgers are Buffalo chicken wing knock-offs. They're brushed with a spicy BBQ sauce and then topped with crumbled blue cheese. Amazing flavour.


* 2 spray(s) cooking spray
* 1/4 cup(s) barbecue sauce
* 1 1/2 tsp hot pepper sauce, or to taste
* 1 pound(s) uncooked extra lean ground chicken breast
* 1/2 cup(s) scallion(s), sliced
* 1/4 cup(s) celery, chopped
* 1/4 cup(s) dried bread crumbs, plain-variety
* 2 tsp minced garlic
* 1/2 tsp table salt
* 4 item(s) mixed-grain hamburger roll(s)
* 2 cup(s) romaine lettuce, shredded
* 1 large tomato(es), cut into 8 slices
* 2 Tbsp blue cheese, crumbled


Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.

In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallion, celery, bread crumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.

Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.

To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger).

(Yields 1 burger per serving).

Note:  If you like your food really spicy, give the lettuce and tomato a few shots of hot sauce.

Weight Watchers (7 POINTS recipes)

Weight Watchers (6 POINTS recipes)

Juicy Hamburgers

Course: main meals

(PointsPlus™ Value: 6)

Servings: 4

Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy

Add a few flavorful ingredients to lean ground beef and you'll have fantastic burgers in no time.

* 1 spray(s) cooking spray
* 1 pound(s) uncooked lean ground beef (with 7% fat)
* 1 Tbsp Worcestershire sauce
* 2 tsp minced garlic
* 1/2 tsp table salt
* 1/4 tsp black pepper, freshly ground
* 4 item(s) reduced-calorie hamburger roll(s)


Coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray and preheat to medium-high.
In a large bowl, combine beef, Worcestershire sauce, garlic, salt and pepper; mix well and shape into 4 patties, about 1-inch-thick each. (To retain juiciness, be careful not to overwork the meat.)
Place burgers on hot griddle or grill and cook 5 minutes per side for medium (or longer to desired degree of doneness).
Serve burgers on rolls with your favorite toppings (could affect POINTS values).

(Yields 1 burger per serving).

Weight Watchers (5 POINTS recipes)

Weight Watchers (4 POINTS recipes)

* Blue Cheese Muffins
* Blue Cheese and Pear Salad

Blue Cheese Muffins

Course: side dishes

(PointsPlus™ Value: 4)

Servings: 12

Preparation Time: 12 min
Cooking Time: 25 min
Level of Difficulty: Easy

Muffin Week kicks off with this cheesy number. Not a fan of blue cheese? Try shredded parmesan, provolone, gruyere or extra-sharp cheddar instead.


* 2 spray(s) cooking spray
* 2 cup(s) all-purpose flour, unbleached
* 2 1/2 tsp baking powder
* 1/2 tsp table salt
* 1 tsp paprika
* 2 Tbsp regular butter, melted
* 1 large egg(s), beaten
* 1 cup(s) fat-free skim milk
* 5 oz blue cheese, crumbled or extra-sharp cheddar, shredded (see note in introduction above)


Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.

Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)

Fill each muffin hole with a tablespoon of batter (you’ll have about 1/2 the batter left). Divide cheese evenly over center of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.

Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm.

(Yields 1 muffin per serving).


Blue Cheese and Pear Salad

Course: light meals

(PointsPlus™ Value: 4)

Servings: 6

Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy

Use red pears in this sweet, smooth, crunchy salad for an especially bright presentation.


* 1 bunch(es) arugula, torn
* 1 head(s) romaine lettuce, torn
* 3 medium pear(s), cored and thinly sliced
* 1/2 cup(s) buttermilk
* 1/2 cup(s) blue cheese
* 1 clove(s) (medium) garlic clove(s), minced
* 1/4 tsp black pepper, ground
* 3/4 oz chopped walnuts, about 3 Tbsp, toasted


Divide arugula and romaine among plates. Arrange pears on greens.

Combine buttermilk, cheese, garlic and pepper. Toss salad in dressing. Sprinkle with walnuts and serve.

Weight Watchers (3 POINTS recipes)

Weight Watchers (2 POINTS recipes)

Balsamic Strawberries

Course: desserts

(PointsPlus™ Value: 2)

Servings: 4

Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy

Strawberries with vinegar and pepper may sound unusual, but the sweet-tart combination is delicious. The balsamic marinade tints the strawberries a deep red.


* 4 cup(s) strawberries, halved or quartered
* 2 Tbsp unpacked brown sugar
* 1 Tbsp balsamic vinegar
* 1/8 tsp black pepper, freshly ground
* 1/2 cup(s) fat-free vanilla yogurt
* 1 Tbsp mint leaves, optional


Combine strawberries, sugar, vinegar and pepper in a bowl. Marinate in refrigerator for at least 1 hour, stirring at least once.

Serve in 4 small glasses or bowls and top each with 2 tablespoons vanilla yogurt. Garnish with mint sprigs, if desired.

Weight Watchers (1 POINT recipes)

* Apricot-Hazelnut Pastries
* Asian Hot and Sour Slaw
* Asparagus Spears with Creamy Mustard Dressing
* Bacon and Onion Swiss Chard
* Bittersweet Chocolate Sauce
* Broccolini with Lemon and Garlic
* Broccoli with Walnut Gremolata
* Chili Caribe Shrimp Skewers
* Creamy Spinach
* Crispy Tomato Caper Bruschetta
* Cucumber Dressing
* Feta-Cucumber Raita
* French-Glazed Turnips
* Garlicky Broccoli
* Greek Garden Spread
* Green Bean Salad with Carmelized Onions
* Herbed Green Beans
* Lemon Cream Sauce
* Mandarin Orange Salad
* Mediterranean Green Salad
* Minted Melon
* Pan-Sauteed Kale and Cabbage
* Plum Sauce
* Roasted Corn and Black Bean Pico
* Sauteed Spinach
* Savory Stuffed Tomatoes
* Savory Stuffed Zucchini
* Spicy Tortilla Chips
* Spinach and Tomatoes
* Summer Berry Tartlets
* Two-Mushroom Sauce

Blue Cheese Dressing Recipe
* 4 cups plain fat-free yogurt
* 5 ounces blue cheese
* 2 tablespoons balsamic vinegar
* 2 tablespoons Grey Poupon Country Dijon Mustard
* 2 clove garlic cloves

Mince garlic, then mix all ingredients in bowl and pour back into yogurt container.

Refrigerate until needed.

Makes 33 servings - 2 tablespoons per serving.

(1 WW point)

Weight Watchers (0 POINTS recipes)

* Cucumber Salad
* Hawaiian Papaya & Cucumber
* Mustard-Chive Cream Sauce
* Roasted Tomato Salsa
* Thai Cucumber Toss
* Thyme-Roasted Turnips
* Tomatillo Salsa

Cucumber Salad
Hawaiian Papaya & Cucumber

Mustard-Chive Cream Sauce

* 1 tablespoon coarsely chopped fresh chives
* 2 tablespoons low-fat sour cream
* 2 tablespoons stone-ground mustard
* 1/2 teaspoon Dijon mustard
* 1/4 teaspoon sugar
* 1/8 teaspoon freshly ground black pepper

1. Combine all ingredients in a small bowl.  Cover and chill until ready to serve.

Yield: 1/4 cup (serving size: 1 tablespoon)

Fat: 1.1g
Carbs: 2.6g
Roasted Tomato Salsa
Thai Cucumber Toss
Thyme-Roasted Turnips
Tomatillo Salsa

Wednesday, March 9, 2011

{Kentucky Butter Cake}

You just gotta love the description of this one!

- Kentucky Butter Cake. Proudly Clogging Arteries Since 1963.

- Kentucky Butter Cake is a cake for grown-ups. It doesn’t have sprinkles. It doesn’t have frosting.

- It isn’t cute.

- But, Baby, this cake has flavor for days. You expect a butter cake to be buttery, but this one goes above and beyond with the real draw: its glaze.

- This magical glaze (made of, yes, more butter, more sugar and more vanilla or rum extract) is poured into holes poked in the cooling cake, so you don’t see any hint of it from the outside. But when you take that first bite, it’s the best kind of surprise – moist, buttery and sweet. The taste of an old-fashioned cake with a swing in its hips.

- Perfect for sharing, unless you’re interested in getting a stent.

Kentucky Butter Cake

Adapted from Nell Lewis, Bake-Off® Contest winner, 1963


•1 cup (2 sticks) butter
•2 cups sugar
•4 eggs
•3 cups unbleached all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1 teaspoon salt
•1 cup buttermilk
•2 teaspoons vanilla or rum extract


•3/4 cup sugar
•1/3 cup butter
•3 tablespoons water
•2 teaspoons vanilla or rum extract

1. Preheat oven to 325 degrees F. Grease a 10-inch bundt pan with a nonstick spray that contains flour (like Baker’s Joy® or Pam® Baking); set aside.

2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

3. In the bowl of a standing mixer fitted with the paddle, beat the butter and sugar for 3 minutes at medium speed.

4. Lower mixer speed and add eggs, one at a time. Continue to beat for 1 minute.

5. Alternate adding the flour mixture and buttermilk, ending with the flour.

6. Add vanilla or rum extract. Beat on medium-high speed for 20 seconds.

7. Pour batter into prepared pan, and bake for about 60 minutes, or until a wooden toothpick inserted into the center comes out clean.

8. To make the glaze: In a small saucepan, combine sugar, butter, water and vanilla or rum extract. Do not boil.

9. When the cake comes out of the oven, prick it with a wooden skewer or fork. Pour the glaze slowly over the cake.

10. Let the cake cool completely before removing it from the pan.


{Kentucky Butter Cake}

Oh-so-good!...If you prefer your cake with more sauce , just make a double batch. It is heavenly!

Cook time: 1 Hour/Difficulty: MEDIUM

Prep time: 25 Min Serves: 12


- 3 c all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 c real butter
- 2 c sugar
- 4 eggs - 1 c buttermilk
- 2 tsp vanilla extract


- 1 c sugar
- 1/4 c water
- 1/2 c butter
- 1 tsp vanilla extract


1. Preheat oven to 350. Grease and flour bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside. Cream: 1 cup butter, 2 cups sugar, and then blend in eggs, mix in buttermilk, and vanilla, adding alternately milk and flour mixture into creamed mixture. Pour in bundt pan and bake for 1 hour.

2. Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved, add vanilla, When cake is still very hot, leave in bundt pan, poke small holes in top and drizzle butter sauce over cake, Transfer to dish and dust with powder sugar.


{Karen's Kentucky Butter Cake}

Karen says..."Kentucky Butter Cake is basically a VERY moist & extra calorie pound cake. It is basically the definition of delicious. Geesh... haven't had one in a long time!"

Here is a recipe for it...


* 3 cups unbleached all-purpose flour
* 2 cups white sugar
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 cup buttermilk
* 1 cup butter
* 2 teaspoons vanilla extract
* 4 eggs
* 3/4 cup white sugar
* 1/3 cup butter
* 3 tablespoons water
* 2 teaspoons vanilla extract


1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

{Randazzo King Cake}

(Source: Randazzo Cakes}

Thank You once again to Candace for sharing this one!

According to Candace, their recipe tastes like a big ole Cinnamon Roll!


{King Cake Knots}

(Source: Plain Chicken)

Note: Thank You for sharing this recipe with me Candace! XO

Tuesday, March 8, 2011

{Traditional King Cake}

This traditional Mardi Gras dessert makes two king cakes each topped with a creamy glaze and festive sugar sprinkles: gold (power), purple (justice), and green (which represents represents faith).

(Yield: Makes 2 cakes - about 18 servings each)


1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour*
1/3 cup butter, softened
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles


Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

*6 to 6 1/2 cups all-purpose flour may be substituted.

Kitchen Notes

Prep: 30 min.; Cook: 10 min.; Stand: 5 min.; Rise: 1 hr., 30 min.; Bake: 16 min. This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.

(Source: Southern Living)

{An Ode To Louisiana!}

* Citrus-Marinated Shrimp with Louis Sauce
* New Orleans Red Beans and Rice
* Chicken-and-Sausage Gumbo
* Cajun Corn Maque Choux
* Easy Mini Muffulettas
* Okra Creole
* Bread Pudding with Vanilla Sauce
* Traditional King Cake

* Louisiana and Cajun recipes, including recipes for gumbos, crawfish, roux, jambalaya, and many more.

* 3 of the favorite foods that are part of The Mardi Gras celebration in New Orleans include: King Cake, Planter's Punch, and Bananas Foster.

* Creole and Cajun Cookery

* Shrimp Creole (shrimp, tomatoes, garlic, onion, celery, and other seasonings and vegetables).

* Creole Sauce (For chicken, fish or seafood - tomatoes, bell pepper, celery, onions, and seasonings).

* Louisiana King Cake (Note: a small doll or coin is usually baked into the dough).

* Crawfish Sherry Sauce

* Shrimp Po' Boy Sandwich
* Chicken Sauce Piquante (Chicken sauce piquante with chicken, mushrooms, peas, corn, tomatoes, and roux, served over rice).

* Cajun Dirty Rice with Chicken Livers (made with rice, chicken livers, broth, chopped onions, and other ingredients).

* Alligator Recipe (Gator in Lemon Sauce)

* Quick Red Beans and Rice

* Cajun Chicken Croquettes (made with Creole seasoning and cooked chicken, deep fried).

* Cajun Cuisine (Banana Crepes, Roux, Dirty Rice, Crawfish, Shrimp, and More!)

* Beignets, Fritters, Calas

* Gumbo

* Jambalaya (a mixture of rice, vegetables, and more, this is perhaps the most versatile dish the South has to offer).

* Red Beans and Rice

* Oysters (including the famous New Orleans dish, Oysters Rockefeller).

* Roux

* Grits

* Louisiana grillades & grits, basic boiled, cheese grits, and more.

* Spicy Shrimp and Grits/Shrimp and Creamy Grits (shrimp and grits, made with creamy grits, mushrooms, green onions, big shrimp, and tomatoes).

* Spicy Shrimp With Rice (Shrimp is cooked with seasonings, rice, Tabasco, onion, and green bell pepper. A shrimp and rice recipe, or jambalaya).

* You Know You're Cajun If...(learn what Cajun humor is, Understanding Cajun culture from their own jokes, Cajun humor reflects their love of life).

* A Cajun Picnic (enjoy an easy to prepare picnic with Foods Ideal for Hot Weather-using seasonal vegetables such as cucumbers and tomatoes).

* Creating a Creole Kitchen: The Essentials

Learn how to cook Creole food by incorporating these basic ingredients into your pantry.

* Cajun Shrimp Boil with Corn and Potatoes (corn, onions, red potatoes, and seasonings. A delicious Cajun shrimp boil with potatoes).

* Shrimp Creole Recipe (made with tomatoes, shrimp, rice, and celery and onion).

* Cooking in the 1700s (Foods of the French immigrants in old Acadia of the 1700s. Some of the differences and similarities in food and cooking in the old Acadia).

* Antique Recipes (Antique recipes, cookery methods employed on a wood burning stove, and home canned foods vs ingredients from ones' home garden).