Sour Cream Sugar Cookie Cut Outs

1/2 c. Crisco
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1/2 c. sour cream

Cream together the above ingredients.

2 2/3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg

Add to creamed mixture.  Chill.  Roll dough 1/4" thick (I use 1/4 of it at a time and leave the rest in the refrigerator) using plenty of flour.  Bake at 350F for 8-10 minutes.

Glaze

5 T butter melted
3 c. powdered sugar
3 T milk
2 tsp. vanilla

Mix together.  Decorate cookies while icing is wet.  You can divide and color icing.  I put a damp cloth on top of the bowl while decorating so the glaze doesn't dry out.

Ultimate Chocolate Chip Cookies ~ Crisco

3/4 c. Butter flavored Crisco
1 1/4 c. Firmly packed light brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 c. chocolate chips
1 c. coarsely chopped pecans (or 1/2 c. more chips if you rather not have nuts)

Heat oven to 375F.  Combine Crisco, brown sugar, milk and vanilla in large bowl.  Beat at medium speed until well blended.  Beat eggs into creamed mixture.

Combine flour, salt and baking soda.  Mix into creamed mixture just until blended.  Stir in chips and nuts.

Drop by rounded tablespoons full 3" apart on ungreased baking sheet.  Bake at 375F for 8-10 minutes for chewy cookies or 11-13 min. for crispy cookies.  Cool 2 minutes on baking sheet; remove to wire rack to cool.

YIELD:  5.5 dozen

I use this same recipe for butterscotch chip or m&ms.

Lemon Snap Cookies ~ Weight Watchers

11/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/4 c. butter, softened
1 c. sugar
2 egg yolks
1 T lemon juice
1 T lemon zest
1/4 c. reduced-fat sour cream
cooking spray

Combine flour, salt and baking powder.  Set aside.

In a medium bowl, cream butter and sugar until fluffy.  Add egg yolks and mix well.  Add juice and zest; mix well.  Stir in sour cream and a small amount of flour; mix well.  Add rest of the flour mixture.

Wrap in plastic wrap. Chill 2-24 hours.  (You could leave this in a covered bowl)

Preheat oven to 375F.  Spray cookie sheets with cooking spray. Tear off dough and roll into 30 balls (I used the Pampered Chef small scoop and got 33 balls).  Place balls on prepared cookie sheet and flatten slightly.

Bake 9-12 minutes.

YIELD:  15 servings (2 cookies per serving); 3 WW points for 2 cookies; 4 WW P+

Candied Sweet Potatoes ~ Weight Watchers

2 lb. sweet potatoes, peeled and cubed
1/4 c. orange juice
2 T. brown sugar
2 T maple syrup
1 T butter, melted
1/2 tsp. salt

Preheat oven to 375F.

Boil potatoes until tender.  Drain well.  Arrange in a baking dish.  Whisk together the rest of the ingredients and pour over the potatoes.

Bake 30 min., stir and bake 15 min. more.

SERVES:  6; 3 points per serving; 5 WW P+

Pumpkin Pie Squares

15 oz. pumpkin puree
1 egg
2 egg whites
1 1/2 c. fat free milk
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. pumpkin pie spice

Mix all ingredients well.  Pour into a sprayed 9" baking dish.  Bake at 400F for 15 minutes.  Turn oven down to 375F and bake 45 additional minutes.

YIELD:  6 squares; 2 WW points per square; 3 WW P+

Creamy Lemon Pie ~ Weight Watchers

6 whole reduced-fat cinnamon graham crackers
2 Tbsp butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup(s) fresh lemon juice
1 Tbsp lemon zest

• Preheat oven to 350ºF.
• Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
• Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
• In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust.
• Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving.

YIELD:  8 servings; 4 points per serving' 6 WW P+

Raisin Almond Granola

4 c. old fashioned oats

1 c. shredded coconut
3/4 c. flax meal
1 c. chopped almonds
1/2 c. honey
1/4 c. oil
1 tsp. ground cinnamon
1 1/2 tsp. vanilla
1 c. raisins

In a large bowl, mix oats, coconut, flax meal, almonds, and cinnamon (I used pumpkin pie spice).

Combine honey, oil and vanilla in a small bowl. Heat in microwave until easy to mix. Pour over dry mixture and stir to combine until all is moistened.

Spread over a large shallow baking pan. Bake at 350* F for 20-25 minutes, stirring occasionally. Cool. Add raisins. Stir in an airtight container.

YIELD: 12 cups; 1/2 c. = 3 WW points; 5 WW P+

Guilt Free Mac 'n' Cheese ~ Taste of Home

1/2 c. skim milk
1 c. 1% cottage cheese
1/4 c. finely chopped onion
2 T grated Romano cheese
1/4 tsp. salt
pepper to taste
3 c. cooked elbow macaroni
1/2 c. 2% cheddar cheese, shredded & divided
In a blender, combine the milk, cottage cheese, onion, Romano cheese, salt and pepper; cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 c. cheddar.

Transfer to a 1 qt. baking dish. Sprinkle with remaining cheese. cover and bake at 350F for 30 min. Uncover; bake 5 min. longer until bubbly and the edges are set.

YIELD: 4 servings
1/4 of the casserole = 4 WW points' 6 WW P+

Spicy Chicken Tortilla Soup ~ Weight Watchers

14.5 oz. can diced tomatoes with green chilies (I used a can of tomatoes and a can of chilies)
14 oz. can reduced sodium chicken broth
2 c. frozen mixed Mexican vegetables (corn, peppers, broccoli, cauliflower, carrots)
1 c. water
1 large onion, diced
2 tsp. ground cumin
1 c. chopped cooked chicken breast
3 T chopped fresh cilantro (I left this out)
1 T lime juice
Salt and pepper to taste
I also add Pampered Chef southwest seasoning
12 baked tortilla chips, crumbled
Optional Garnishes (not included in WW points) sharp cheddar cheese, sour cream, guacamole

Combine the tomatoes, broth, vegetables, water and cumin in a large saucepan and bring to boil.  Reduce heat and simmer, covered, until the veggies are tender; about 10 minutes.

Stir in the chicken and cook until heated through ***

Stir in cilantro and lime juice.  Top with 3 tortilla chips and/or optional garnishes.

This soup freezes beautifully!

YIELD:  4 servings, 1 1/4 c. per serving, 3 WW points per serving; 3g fat, 23g carbs, 3g fiber, 15g protein

***I changed this up a little bit.  I used raw diced chicken breast and added 4 tsp. of olive oil (that way each serving will have 1 healthy oil to count towards the healthy guidelines).  I sauteed the chicken and onion in olive oil and then added everything else, except chips.  If you add the oil and leave off the chips, it will be 3 points per serving (1 1/4 c.).  I figured the points for the chips separately. I leave them off more often than not***

Gingerbread ~ Janinca

Janinca from SL shared a delicious gingerbread recipe last year.  I adapted it to make it more WW Point friendly(adaptations in parenthesis).  Here it is, just in time for the holidays this year. It is SO yummy!

2 cups flour (white whole wheat)
1/2 c. white sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp. ginger
1 tsp cinnamon
1/2 cup butter (unsweetened applesauce)
2 eggs
3/4 c. fancy molasses
1/2 c. milk (fat free)

Preheat oven to 350 degrees. Measure all 11 ingredients into mixing bowl. Beat slowly to combine together. Beat at medium high speed for 2 minutes until smooth. Spread into greased 9x13 inch pan. Bake in oven for about 30 minutes until an inserted wooden pick comes out clean.

YIELD:  9 servings
1 serving = 4 WW points; 6 WW P+

Garlic Mashed Red Skin Potatoes

8 medium red potatoes, skins left on, cubed (about 2 lbs.)
8 garlic cloves, peeled
3/4 c. skim milk
2 T butter
1/4 c. sour cream
1/4 c. Parmesan cheese
Salt and Pepper to taste

Boil potatoes and garlic until potatoes are tender.  (While the potatoes are boiling, put the milk and butter in a cup on the hot stove to warm) Drain.  Return to pot.  Mash potatoes with masher. 

Add milk, butter, sour cream, salt and pepper.  Continue mashing.  Sprinkle with Parmesan cheese and stir.

YIELD:  6 servings
1 serving (about 1 cup) = 4 WW points; 5 WW P+

Canadian Bacon, Spinach, and Mushroom Crustless Quiche ~ Weight Watchers Comfot Classics Cookbook

2 tsp. olive oil
1 onion, finely chopped
2 slices Canadian bacon, diced
8 oz. mushrooms, sliced
2 large eggs
2 large egg whites
1/2 c. fat-free milk
1 c. fat-free ricotta cheese
1/2 tsp dried thyme
1/2 tsp. salt (I like more)
1/4 tsp. pepper (I like more)
10 oz. frozen chopped spinach, thawed and squeezed dry

Preheat oven to 375F. Spray 9" glass pie plate with nonstick cooking spray (I use oil in a spritzer).

Heat the oil in a large nonstick skillet and set over medium-high heat. Add the onion and cook, stirring occasionally until softened. Add the bacon and mushrooms and cook, stirring occasionally, until the mushrooms are softened and most of the liquid has evaporated.

Whisk the eggs, egg whites, milk, ricotta, thyme, salt and pepper in a large bowl until blended. Stir in the onion mixture and the spinach.

Pour into prepared pie plate. Bake until the top is golden and a knife inserted into the center comes out clean, 35-40 min. Let stand 10 min. before slicing.

YIELD: 6 servings
1 serving = 2 WW Points

Favorite Oatmeal-Raisin Cookies ~ Weight Watchers

1 1/2 c. quick cooking oats
3/4 c. whole wheat flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sugar
1/4 c. packed brown sugar
4 T butter
1 T canola oil
1 egg
1 tsp. vanilla
1/2 c. raisins
1/4 c. chopped walnuts

Preheat oven to 350F. Spray 2 large baking sheets with oil.

Combine the oats, flour, cinnamon, baking soda, and salt in a medium bowl. With an electric mixer on medium speed, beat the sugars, butter and oil in a large bowl until creamy. Beat in the egg and vanilla just until blended. Add the flour mixture and beat just until blended. Stir in the raisins and walnuts.

Drop by level measuring tablespoons, about 1" apart, onto the baking sheets, making a total of 32 cookies. With your fingers, lightly press each mound to make a 2" round. Bake until the cookies are lightly browned, 12-15 min. Let cool for 1 minute. Transfer to a cooling rack to cool completely.

YIELD: 32 cookies
1 cookie = 2 WW points; 3g fat, 11g carbs, 1g fiber, 1g protein

Skillet Macaroni and Cheese ~ Weight Watchers

8 oz. whole wheat elbow macaroni
1 T butter
2 T flour
1 1/2 c. fat free milk
1 c. shredded 2% sharp cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1 T plain dried bread crumbs
1 T grated Parmesan cheese

Cook the macaroni according to package directions, drain.

Meanwhile, melt the butter in a large ovenproof skillet over medium heat. Add the flour and cook, whisking constantly, for 1 min. Gradually whisk in the milk. Increase the heat and cook, whisking constantly, until the mixture comes to a boil and thickens slightly, about 5 min. Remove from the heat and add the cheddar, salt, and pepper, whisking until the cheese is melted. Add the pasta to the cheese sauce, stirring to coat.

Preheat the broiler.

Stir the bread crumbs and Parmesan together in a small bowl; sprinkle over the macaroni and cheese in the skillet. Broil 5" from the heat source, until the crumbs are browned, about 1 minute.

YIELD: 4 1-cup servings
1 cup = 6 WW points; 6g fat, 50g carbs, 5g fiber, 20g protein

Tasty Meat Pie ~ Quick Cooking

1 lb. lean ground beef
1 small onion, chopped
11 oz. condensed beef with vegetables and barley soup, undiluted
1 can condensed golden mushroom soup, undiluted
3 medium potatoes, uncooked, cubed
4 medium carrots, sliced
1/4 tsp. salt
1/8 tsp. pepper
Pastry for double-crust pie

In a skillet cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9" pie plates.

On a floured surface, roll pastry to fit the top of each pie; place over filling. Seal and flute edges, cut slits in top.

Bake at 350F for 45-50 minutes or until golden brown. Let stand for 15 min. before slicing.

YIELD: 2 pies with 6 servings each

**I like pastry on the top and bottom. I also make one large pie with this recipe in the Pampered Chef deep dish baker.

Bread Bowls ~ Taste of Home

1/2 c. water
1 c. warm milk
2 T butter, softened
2 T sugar
1 1/2 tsp. salt
4 c. flour
2 packages (1/4 oz. each) dry yeast
1 egg white, beaten

Dissolve yeast in water with sugar, let stand 5 minutes until foamy. Stir in milk, butter, and salt, stir until combined. Gradually add flour until dough forms a soft ball. Knead 5-7 min. Rise in a greased bowl in a warm place until doubled, about an hour.

Turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 min. Brush wit egg white.

Bake at 375F for 20-25 minutes or until golden brown. Cool on wire racks.

To make bowls, cut the top fourth off of bread; carefully hollow out bottom of each, leaving 1/4" shell. Or using a sharp knife, cut a circle from the top down to the bottom and carefully hollow out bread.

YIELD: 6 bread bowls

Raspberry Coffee Cake ~ Taste of Home

1 T dry yeast
1/3 c. warm water
1/2 c. warm sour cream
1 egg
1/4 c. butter, melted
1/4 c. sugar
1 tsp. salt
2 1/4 to 2 1/2 c. flour
FILLING:
8 oz. cream cheese, softened
1 egg
1/2 c. sugar
1 tsp. vanilla
1 tsp. salt
1/2 c. raspberry jam
GLAZE:
1 1/4 c. powdered sugar
1 tsp. vanilla
2 T milk

IN a large bowl, dissolve yeast in warm water. Stir in sour cream, egg, butter, sugar and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

In a mixing bowl, beat cream cheese, egg, sugar, vanilla and salt until smooth; set aside Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x8" rectangle. Spread filling to within 1/2" of edges. Spoon jam lengthwise over half of filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under.

Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 min. Bake at 375F for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm coffee cakes.

YIELD: 2 loaves

French Onion Soup ~ Taste of Home

6 c. thinly sliced onions
1 T sugar
1/2 tsp. pepper
1/3 c. vegetable oil
6 c. beef broth
8 slices French bread (3/4 inch thick), toasted
1/2 c. shredded Romano or Swiss cheese

In a Dutch oven over medium-low heat, cook onions, sugar and pepper in oil for 20 min. or until onions are caramelized, stirring frequently. Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 min.

Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil until cheese is melted. Serve immediately.

YIELD: 8

Mom's Sweet Potato Bake ~ Taste of Home

3 c. cold mashed sweet potatoes (without milk or butter)
1 c. brown sugar
1/2 c. skim milk
1/4 c. butter, softened
3 eggs
1 tsp. salt
1 tsp. vanilla
TOPPING:
1/3 c. packed brown sugar
1/2 c. chopped pecans
1/4 c. flour
2 T cold butter

In a mixing bowl beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2 quart baking dish.

In a small bowl, combine sugar, pecans and flour. Cut in butter until crumbly. Sprinkle over potatoes.

Bake, uncovered, at 325F for 45-50 min., until golden brown.

YIELD: 8-10

Venison Vegetable Soup ~ Taste of Home

3/4 lb. venison, cubed
1 T vegetable oil
1 c. diced onion
16 oz. frozen mixed vegetables
2-14 1/2 oz. cans diced tomatoes, undrained
2 c. cubed peeled potatoes
2 c. water
1 T sugar
2 tsp. beef bouillon graules
1 tsp. salt
1/2 tsp. pepper, garlic powder and hot pepper sauce

In a Dutch oven brown venison in oil. Add onion; cover and simmer 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.

YIELD: 8 servings

Pumpkin Spice Cake ~ Weight Watchers

1 Spice cake mix
3 eggs
15 oz. pumpkin puree

Combine cake mix, eggs and pumpkin puree; stirring until well combined. Pour into a 9x13 baking pan sprayed with nonstick spray. Bake at 325 until tests done (I start checking at 30 min.).

YIELD: 12 servings
1 serving = 4 WW points; 6 WW P+

***Bake in muffin pans. This makes 24 muffins at 2 points each.

Melt in Your Mouth Muffins ~ Sonlight Forums

8c all purpose flour (I use soft whole wheat)
3c sugar
2Tbs baking powder
2tsp salt
2tsp cinnamon
2t nutmeg

Muffins
2 3/4 mix
1 egg beaten
1c skim milk
1/2 c melted butter or vegetable oil (I use applesauce and the WW)

Combine the liquids in a small bowl. Add dry ingredients. Stir till moist. Should be lumpy.

Fold in fruit of choice. Pour into greased muffin pan/s.

Bake in preheated oven at 400 degrees for 18-20 minutes

Any fruit can be used. Fresh, dried, etc. if a banana only need 1/2 a banana. You can add nuts, too. This is so versatile and very yummy.

If you want a topping mix sugar (brown or white) with oatmeal and butter.

Muffin Mix Yields 4 batches
Each batch Yields 12 muffins

1 muffin made with applesauce, whole wheat flour and skim milk = 3 WW points

Low Fat Zucchini Bread

1 1/2 c. grated zucchini, unpeeled
1/2 c. unsweetened applesauce
6 T honey
2 eggs, beaten
1 tsp. vanilla
1 1/2 c. soft whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon

Stir together applesauce and honey until well blended. Add eggs, vanilla and zucchini; mix well. Sift dry ingredients and add to liquid mixture.

Bake in a greased loaf pan at 350F for 45-60 minutes or until tests done. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Wrap and refrigerate or freeze.

YIELD: 1 loaf ~ 12 slices
1 slice = 2 WW points; 3 WW P+

Country French Chicken ~ Mamamoz from SL

5 medium potatoes
1/4 c. olive oil
5 lbs. chicken pieces, skin removed
1 1/2 tsp. salt
4 cloves garlic, minced
2 tsp. dried oregano
3 T minced parsley
1/3 c. dry white wine or chicken broth

Preheat oven to 425F. Cut potatoes into quarters. Drizzle oil into a roasting pan. Arrange chicken and potatoes in pan.

Bake for 25 min, tossing occassionally to prevent sticking. Turn chicken and potatoes. Bake chicken and potatoes until brown and juices run clear when meat is pierced with a knife, about 15 min. longer. Sprinkle with salt.

Meanwhile, combine garlic, oregano, parsley and wine in a small bowl. Pour over chicken. Bake for 5 minutes longer.

Better Than *** Cake ~ Weight Watchers

1 box devil's food cake mix
10 oz. cola
1 egg white
6 oz fat free caramel topping
7 oz. fat free sweetened condensed milk
1 c. Heath toffee bits
8 oz. fat free cool whip

Mix cake mix, egg white, and cola. Bake according to cake mix directions in a 9x13" pan sprayed with cooking oil.

During the last few minutes of baking, mix caramel and milk in saucepan, heat and stir until smooth. Take cake out of oven and poke holes all over the top of it. Pour caramel mix over top of cake. Sprinkle with 3/4 c. of Heath bits. Cool cake.

Once cool, covered with cool whip. Sprinkle with last 1/4 c. Heath bits. Refrigerate until serving.

YIELD: 24 or 12
1/24 = 3 WW points; 1/12 = 7 points
1/24 = 6 WW P+; 1/12 = 11 WW P+; 1/18 = 8 WW P+

Blackberry Cobbler ~ Weight Watchers

16 oz. frozen unsweetened blackberries (or any berry or mixture of berries)
1 box angel food cake mix
12 oz. lemon lime soda

Spray a 9x13 baking dish with cooking oil. Spread berries in the bottom of the pan. Sprinkle cake mix over berries. Pour soda evenly over cake mix. Do not stir.

Bake at 350F for35-45 minutes until lightly browned.

YIELD: 12 servings
1 serving = 3 WW points

Texas Sheet Cake ~ Taste of Home

1 c. butter
1 c. water
1/4 c. baking cocoa
2 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp.salt
1/2 c. sour cream

ICING:
1/2 c. butter
1/4 c. plus 2 T milk
3 T baking cocoa
3 3/4 c. confectioners' sugar
1 tsp. vanilla

In a large saucepan, bring the butter, cocoa and water to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. Pour into a greased jelly roll pan. Bake at 350F for 20-25 minutes.

In a saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely.

YIELD: 15 servings

Lemon Tart ~ Taste of Home

1 c. sugar
1/4 c. cornstarch
1 c. milk
3 egg yolks, beaten
1/4 c. butter
1 T grated lemon peel
1/3 c. lemon juice
1 c. sour cream
1 9" baked pastry shell
Whipped cream

In a saucepan, combine the sugar and cornstarch. Gradually add milk until smooth. Cook and stir over med-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks, return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (will be very thick).

Remove from the heat; stir in butter and lemon peel. Gently stir in the lemon jui8ce. Cover and cool completely. Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Serve with whipped cream.

YIELD: 8 servings

Raspberry Streusel Coffee Cake ~ Taste of Home

3 1/2 c. unsweetened raspberries
1 c. water
2 T lemon juice
1 1/4 c. sugar
1/3 c. cornstarch

BATTER:
3 c. flour
1 c. sugar
1 tsp.baking powder
1 tsp. bakingsoda
1 c. cold butter
2 eggs, lightly beaten
1 c. sour cream
1 tsp. vanilla

TOPPING:
1/2 c. flour
1/2 c. sugar
1/4 c. butter, softened
1/2 c. chopped pecans

GLAZE:
1/2 c. confectioners' sugar
2 tsp. milk
1/2 tsp. vanilla

In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

IN a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). Spread half into a greased 9x13 baking dish. Spread raspberry filling over batter; spoon remaining batter over filling.

Combine topping ingredients; sprinkle over top. Bake at 350F for 40-45 minutes.

Combine the glaze ingredients; drizzle over warm cake.

YIELD: 12-16 servings

Venison Barbecue ~ Taste of Home

3-4 lb. veinson roast
1 c. water
1/2 c. ketchup
2 T onion soup mix
2 tsp. prepared horseradish
1/2 tsp. garlic powder, oregano and pepper
3 tsp. cornstarch
1 T cold water

Place roast in a Dutch oven. In a bowl, combine water, ketchup, soup mix, horseradish and seasonings; pour over roast. Cover and bake at 325F for 2-3 hours until tender, turning once.

Remove roast; let stand 10 min. Shred meat with two forks; keep warm. Combine cornstarch and warm water until smooth; stir into pan drippings until blended. Bring to a boil; cook and stir for 2 minutes. Return meat to the pan and heat through. Serve on hard sandwich rolls.

YIELD: 12 sandwiches

Maple Teriyaki Salmon Filets ~ Taste of Home

1/3 c. apple juice
1/3 c. maple syrup
3 T soy sauce
2 T finely chopped onion
2 garlic cloves, minced
4 salmon fillets (about 2 lbs)

In a bowl, combine the first five ingredients. Remove 1/2 c. for basting; cover and refrigerate. Pour remaining marinade into a large Ziploc bag. Add salmon; seal and turn to coat. Refrigerate for 1-3 hours.

Drain and discard marinade. Broil salmon 4" from heat for 5 minutes. Baste with reserved marinade. Broil 10 min. longer, basting frequently.

YIELD: 4 servings

Enchilada Casserole ~ Taste of Home

1 lb. ground turkey
1 1/2 c. chopped onions
2 garlic cloves, minced
1 T plus 1/3 c.vegetable oil, divided
1/3 c. flour
2 T chili powder
3/4 tsp. seasoned salt
1/8 tsp. pepper
4 c. water
12 (7") corn tortillas
6 oz. shredded cheddar cheese
1 1/2 c. salsa

In a skillet over medium heat, cook turkey, onions and garlic in 1 T oil until no longer pink; drain. Sprinkle with flour, chili powder, seasoned salt and pepper. Add water; bring to a boil. Reduce heat; cover and cook for 8-10 minutes.

In another skillet; fry tortillas in remaining oil for about 15 seconds, turning once. Drain well. Cut 9 tortillas in half. Place cut edge of one tortilla against each short side of a greased 11x7 baking dish. Place cut edge of two tortillas against long sides of dish, overlapping to fit. Place a whole tortilla in center.

Spoon 2 cups of meat mixture over tortillas; sprinkle with 1/2 c. cheese. Repeat layers. Top with remaining tortillas and meat sauce.

Bake, uncovered, at 375F for 20 min. Sprinkle with remaining cheese. Bake 10 min. longer. Serve with salsa.

YIELD: 8 servings

Slow Cooked Lemon Chicken ~ Taste of Home

6 bone in chicken breast halves (3 lb.), skin removed
1 tsp. oregano
1/2 tsp. sesoned salt
1/4 tsp. pepper
2 T butter
1/4 c. water
3 T lemon juice
2 garlic cloves, minced
1 tsp. chicken bouillon granules
2 tsp.minced fresh parsley
Hot cooked rice

Pat chicken dry with paper towels. Combine oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a f 1t. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil; stirring to loosen browned bits. Pour over chicken. Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. over and cook 30 min. longer. If desired thicken juices with cornstarch. Serve over chicken and rice.

YIELD: 6 servings

Make-Head Spinach Manicotti ~ Taste of Home

15 oz. ricotta cheese
10 oz. frozen chopped spinach, thawed and squeezed dry
6 oz. shredded mozzarella cheese, divided
3/4 c. shredded Parmesan cheese, divided
1 egg
2 tsp. minced fresh parsley
1/2 tsp. onion powder and pepper
1/8 tsp. garlic powder
2 (28 oz. each) jars marinara sauce
1 1/2 c. water
8 oz. package manicotti shells

In a large bowl, combine ricotta, spinach, 1 c. mozzarella, 1/4 c. Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 c. sauce in an ungreased 9x13 baking dish.

Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan.

Cover and refrigerate overnight. Remove from the refrigeratore 30 min. before baking. Bake uncovered at 350F for 50 minutes.

YIELD: 6-8 servings

Deep Dish Sausage Pizza ~ Taste of Home

1 package dry yeast
2/3 c. warm water
1 3/4 to 2 c. flour
1/4 c.vegetable oil
1 tsp. each oregano, basil and marjoram
1/2 tsp. garlic salt
1/2 tsp. onion salt

TOPPINGS:
4 c. shredded mozzarella cheese, divided
1 large onion, chopped
2 medium green peppers, chopped
1/2 tsp. dried oregano, basil and marjoram
1 T olive oil
1 c. grated Parmesan cheese
1 lb. bulk pork sausage, cooked and drained
28 oz. can diced tomatoes, well drained
2 oz. sliced pepperoni

In a mixing bowl, dissolve yeast in water. Add 1 c.flour, oil and seasonings; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; roll out into a 15" circle. Transfer to a well greased 12" heavy ovenproof skillet, letting dough drape over edges. Sprinkle with 1 cup mozzarella.

In another skillet, saute onion, green peppers and seasonings in oil until tender; drain. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and tomatoes. Sprinkle with 2 c. mozzarella. Repeat layers. Fold crust over to form an edge.

Bake at 400F for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake 10-15 minutes longer or until crust is browned. Let stand 10 minutes before slicing.

YIELD: 8 slices

Savory Party Bread ~ Taste of Home

1 unsliced round loaf (1 lb.) sourdough bread
1 lb. Monterey Jack cheese, sliced
1/2 c. butter,melted
1/2 c. chopped green onions
3 tsp. poppy seeds

Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake at 350F for 15 min. Uncover, bake 10 minutes longer.

YIELD: 6-8 servings

Toffee Almond Sandies ~ Taste of Home

1 c. butter, softened
1 c. sugar
1 c. confectioners' sugar
1 c. vegetable oil
2 eggs
1 tsp. almond extract
3 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. chopped almonds
6 oz. English toffee bits
Additional sugar

In a mixing bowl, cream butter and sugars. Add oil, eggs and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits.

Shape into 1" balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350F for 12-14 minutes or until lightly browned.

YIELD: 12 dozen

Stuffed Meat Loaf ~ Taste of Home

2 eggs
2 T milk
1/4 c. ketchup
1 1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. lean ground beef

STUFFING:
1/2 lb. fresh mushrooms, sliced
1 medium onion, chopped
2 T butter
2 c. soft bread crumbs
2 T chopped fresh parsley
1/2 tsp. thyme and salt
1/8 tsp. pepper

In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well.

Pat half of the meat mixture into a greased loaf pan; set aside.

For stuffing, saute the mushrooms and onion in butter until tender. Add bread crumbs, parsley, thyme, salt an dpepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently.

Bake at 350F for 1 hour or until no pink remains, draining fat when necessary.

YIELD: 6 servings

Slow Cooker Enchiladas ~ Taste of Home

1 lb. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
16 oz. pinto beans, rinsed and drained
15 oz. black beans, rinsed and drained
10 oz. diced tomatoes and green chilies, undrained
1/3 . water
1 tsp. chili powder
1/2 tsp. cumin and salt
1/4 tsp. pepper
4 oz. shredded sharp cheddar cheese
4 oz. shredded Monetery Jack cheese
6 flour tortillas (7" each)

In a skillet, cook beef, onion an dgreen pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 min.

Combine cheese. In a 5 qt. slow cooker, layer 3/4 c. beef mixture, one tortilla and about 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours.

YIELD: 4 servings

Dijon Sirloin Tips ~ Taste of Home

1 1/4 lbs. sirloin tips, cubed
2 T butter
1 T olive oil
3 c. sliced fresh mushrooms
1 garlic clove, minced
1/2 c. beef broth
1/4 c. white wine vinegar
1 1/2 tsp. soy sauce
2 tsp. Dijon mustard
2 tsp. cornstarch
1/2 c. whipping cream
Hot cooked noodles or rice

In a large skillet, brown meat in butter and oil; transfer to a 2 qt. baking dish. In the same skillet, saute mushrooms and garlic until tender, about 3 minutes. Pour mushrooms and liquid over meat. Cover and bake at 300F for 2 hours or until meat is tender.

In the same skillet, combine broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside.

Combine mustard, cornstarch and cream; stir into broth mixture. Bring to a boil; boil for 2 min., stirring constantly. Drain juices from baking dish into broth mixture. Cook over medium heat, stirring constantly, until chickened and bubbly. Add beef mixture. Serve over noodles.

YIELD: 4 servings

Venison Tenderloin Sandwiches

2 large onions, sliced
2 cans (4 oz. each) sliced mushrooms, drained
1/4 c. butter
1/4 c. Worcestershire sauce
8 venison tenderloin steaks (12 oz) about 3/4 " thick
1/2 tsp. garlic powder and salt
1/4 tsp. pepper
4 hard rolls, split

In a skillet, saute the onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2" thick; add to the skillet. Cover over medium heat until meat is done as desired, about 3 minutes on each side. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms.

YIELD: 4 servings
1 sandwich = 10 WW points

Mom's Pickled Beets ~ Taste of Home

3/4 c. sugar
3/4 c. vinegar
3/4 c. water
1 1/2 tsp. salt
1 tsp. pepper
1 large onion, thinly sliced
2 cans sliced beets, undrained

In a saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 5 min. Remove from the heat; add beets. Let stand at room temperature for 1 hour. Cover and chill 6 hours or overnight.

YIELD: 6 servings

Feather Light Doughnuts ~ Taste of Home

2 packages active dry yeast
1 1/2 c. warm milk
1 c. cold mashed potatoes
1 1/2 sugar, divided
1/2 c. vegetable oil
2 tsp. salt
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. baking powder
2 eggs
5 1/2 to 6 cups flour
1/2 tsp. cinnamon
Cooking oil for deep frying

In a large mixing bowl, dissolve yeast in warm milk. Add potatoes, 1/2c. sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out on a floured surface to 1/2" thickness. Cut with a 3" doughnut cutter.

Place on greased baking sheets; cover and let rise until almost doubled, about 45 min.

Meanwhile, combine the cinnamon and remaining sugar; set aside.

Heat oil in an electric skillet or deep-fat fyer to 350F; fry doughnuts until golden on both sides. Drain on paper towles; roll in cinnamon-sugar while still warm.

YIELD: 2 1/2 dozen

Strawberry Yogurt Dip ~ Taste of Home

1 1/2 c. frozen whole strawberries, thawed
8 oz. strawberry yogurt
1 c. whipped topping
Assorted fruit and/or angel food cake cubes

In a bowl, mash berries. Add yogurt and mix well. Fold in whipped topping. Serve with fruit or cake.

YIELD: 2 3/4 cups

Navy Bean Stew ~ Taste of Home

1 lb. dry navy beans
4 qts. water, divided
1 1/2 lb. Italian sausage, cut into 1/4" slices
2-14 1/2 oz. cans chicken broth
2 c. chopped onion
1 1/2 c. thinly sliced carrots
15 oz. frozen corn
1 T minced parsley
1 1/2 tsp. Italian seasoning

Soak beans in 2 qts. of water overnight; drain. Place in a large saucepan and add remaining water. Bring to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes until beans are tender. Drain.

In a Dutch oven, brown sausage. Add broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350F for 30 min. Uncover and bake 30 min. longer or until bubbly.

YIELD: 8-10 servings

Parmesan Baked Potatoes ~ Taste of Home

6 T butter, melted
3 T grated Parmesan cheese
2 3/4 lb. unpeeled red potatoes, halved lengthwise

Pour butter into a 9x13 baking dish. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400F for 40-45 minutes or until tender.

YIELD: 8 servings
1 serving = 4 WW points

Oatmeal Dinner Rolls ~ Taste of Home

,2 c. water
1 c. quick cooking oats
3 T butter
1 package dry yeast
1/3 c. warm water
1/3 c. packed brown sugar
1 T sugar
1 1/2 tsp. salt
4 3/4 - 5 1/4 c. flour

In a saucepan, bring water to boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.

In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 c. flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic. Place in a greased bowl, cover and let rise until doubled, about 1 hour.

Punch dough down; allow to rest for 10 min. Shape into 18 balls. Place in two greased 9" baking dishes. Cover and let rise until doubled, about 45 min. Remove from pan to wire racks.

YIELD: 1 1/2 doz.
1 roll = 4 WW points

Chicken Rice Burritos ~ Taste of Home

1/3 c. sliced green onions
1 garlic clove, minced
2 T butter
7 c. shredded cooked chicken
1 T chili powder
2 1/2 c. chicken broth, divided
16 oz. picante sauce, divided
1 c. uncooked long grain rice
12 oz. 2% cheddar cheese, shredded
12 10" flour tortillas, warmed

In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 c. broth and 3/4 c. picante sauce. Heat through; set aside.

In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 min. or until rice is tender. Stir into chicken mixture. Add 2 . cheese.

Spoon 1 c. filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 9x13 baking dishes. Sprinkle with remaining cheese. Cover and bake at 375F for 10-15 minutes or until heated through.

YIELD: 6 servings

Chicken Stir Fry ~ Taste of Home

1 lb. boneless skinless chicken breasts
3 T cornstarch
2 T soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
4 tsp. olive oil, divided
2 c. broccoli florets
1 c. sliced celery
1 c. thinly sliced carrots
1 small onion, cut into wedges
1 c. sliced fresh mushrooms
1 c. sliced fresh zucchini
1 medium red pepper, chopped
1 c. chicken broth

Cut chicken into 1" chunks; place in a Ziploc bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 min.

IN a large skillet, heat 2 tsp. of oil; stir fry chicken until no longer pink, 3-5 min. Remove and keep warm. Add remaining oil; stir-fry vegetables until crisp-tender. Add chicken broth. Return chicken to pan. Cook and stir until thickened and bubbly. Serve over hot rice.

YIELD: 4 servings
1 serving (without rice) = 5 WW points

Chicken Cacciatore ~ Taste of Home

1/4 c. flour
4 bone-in chicken breast halves
2 T olive oil
1/4 lb. fresh sliced mushrooms
1 medium onion, thinly sliced
1 garlic clove, minced
14 1/2 oz. diced tomatoes, undrained
3/4 c. frozen pearl onions, thawed
1/2 c. chicken broth
3 T tomato paste
1/2 tsp. dried basil
1/4 tsp. salt, dried oregano and dried thyme
1/8 tsp. pepper
1 bay leaf
1/2 c. whole pitted ripe olives
Hot cooked pasta

Place flour in a large Ziploc bag; add chicken and shake to coat. In a large skillet, brown chicken in oilon both sides. Remove chicken to a greased 9x13: baking dish.

In the same skillet, saute the mushrooms, onion and garlic until tender. Add the tomatoes, pearl onions, broth, tomato paste and seasonings. Cover and bake at 350F for 45-50 min. Add olives; bake 15 min. longer Discard bay leaf and serve over pasta.

YIELD: 4 servings

Baked Taco Chicken ~ Taste of Home

1 c. flour
2 envelopes taco seasoning
1/2 tsp. salt
2 eggs
2 T milk
2 broiler/fryer chickens, 3 to 4 lbs each, cut up

In a large Ziploc bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. Place bone side down on a greased 15x10" baking pan. Bake, uncovered, at 350F for 60 min.

YIELD: 12 servings

Irish Mint Brownies ~ Taste of Home

1 c. butter, cubed
4 oz. bittersweet chocolate, chopped
4 eggs
2 c. sugar
2 tsp. vanilla
1 1/2 c. flour
6 oz. double dark chocolate chips or semisweet chocolate chips
1/2 c. chopped walnuts

FILLING:
4 oz. white baking chocolate, chopped
1/4 c. refrigerated Irish cream nondairy creamer
1 c. heavy whipping cream
15 mint Andes candies, chopped

ICING:
12 oz. bittersweet chocolate, chopped
1 c. heavy whipping cream
2 T butter

In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly. In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. Spread into a greased 9x13" baking pan. Bake at 350F for 30-35 min. Cool on wire rack.

In a saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from heat. Refrigerate 30-40 minutes or until chilled. In a mixing bowl, beat cream until soft peaks form; fold into chocolate mixture. Beat on medium until stiff peaks form, about 4 min. Fold in candies. Spread over brownies. Cover; refrigerate.

In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Store in refrigerator.

YIELD: 2 1/2 dozen

Pasta Pizza Venison Bake ~ Taste of Home

8 oz. uncooked elbow macaroni
1 lb. ground venison
1/2 tsp. salt
1/4 tsp. pepper
16 oz. pizza sauce
4 oz. can mushrooms, drained
8 oz. shredded mozzarella cheese

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the venison, salt and pepper over medium heat until meat is no longer pink; drain if necessary.

Drain the macaroni; place half in a greased 2 qt. baking dish. Top with half the venison, pizza sauce, mushrooms and cheese. Repeat layers. Cover and bake at 350F for 15 min. Uncover; bake 10 min. longer or until heated through and cheese is melted.

YIELD: 6 servings

Citrus Punch ~ Taste of Home

12 oz. frozen lemonade concentrate, thawed
12 oz. frozen orange juice concentrate, thawed
1 c. sugar
1 tsp. vanilla
8 c. cold water
2 liters lemon-lime soda, chilled

In two large pitchers or a large punch bowl, combine the first 6 ingredients. Gently stir in soda. Serve immediately.

YIELD: 4 qts.

Italian Sausage & Peppers ~ Taste of Home

3 lb. Italian turkey sausage links, cut into 3/4" slices
4 medium green peppers, cut into thin strips
1 medium onion, thinly sliced
1 T butter
1 T olive oil
3 T chicken broth
6 plum tomatoes, coarsely chopped
1 T chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. lemon juice

In a dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Cover and cook 30 min. or until vegetables are tender, stirring occasionally. Serve with slotted spoon.

YIELD: 12 servings
1 serving = 5 WW points

Venison Chili ~ Taste of Home

1 lb. boneless venison steak, cubed
1/2 c. chopped onion
2 T olive oil
15 oz. chili without beans
1/2 c. water
1/2 tsp. garlic powder
1/2 tsp. celery salt

In a large saucepan, cook venison and onion in oil until meat is browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.

YIELD: 4 servings

Marinated Venison Steaks ~ Taste of Home

6 boneless venison steaks (6 ounces each)
1/2 c. white vinegar
1/2 c. ketchup
1/4 c. olive oil
1/4 c. Worcestershire sauce
4 garlic cloves, minced
1 1/2 tsp. ground mustard
1/2 tsp. salt and pepper

Place venison in a large Ziploc bag. In a bowl, combine the remaining ingredients. Pour half over the venison; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade.

Drain and discard marinade from steaks. Broil 3-4" from the heat for 4 min. Turn; baste with reserved marinate. Broil 4 min. longer, basting often.

YIELD: 6 servings

Clubhouse Chicken ~ Taste of Home

8 boneless skinless chicken breast halves (2 lbs.)
2 T olive oil
28 oz. can stewed tomatoes, cut up
1 1/2 c. sliced fresh mushrooms
1 large green pepper, julienned
1 medium onion, chopped
1/2 c. water
3 tsp. Italian seasoning
1/4 tsp. pepper
3 T flour
1/4 c. cold water
Hot cooked rice

In a large skillet, brown chicken on both sides in oil. Stir in the tomatoes, mushrooms, green pepper, onion, water, Italian seasoning and pepper. Bring to a boil. Reduceheat; cover and simmer for 10-15 min. or until chicken juices run clear.

Remove chicken and keep warm. Combine the flour and cold water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 min. until thickened. Serve chicken and sauce over rice.

YIELD: 8 servings
1 chicken breast with 1/2 c. sauce (without rice) = 4 WW points

Vidalia Onion Salad Dressing ~ Taste of Home

1/3 c. chopped Vidalia onion
1/3 c. cider vinegar
1/3 c. honey
1 tsp. Dijon mustard
1/2 c. plus 2 T olive oil
1 tsp. poppy seeds

Combine onion, vinegar, honey and mustard in blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds.

Chicken Jambalaya ~ Taste of Home

3/4 lb. boneless skinless chicken breasts, cubed
3 c. chicken broth
1 1/2 c. uncooked brown rice
4 oz. reduced-fat smoked turkey sausage, diced
1/2 c. thinly sliced celery
1/2 c. chopped onion
1/2 c. chopped green pepper
3 tsp. Creole seasoning
2 garlic cloves, minced
1/8 tsp. hot pepper sauce
1 bay leaf
14 1/2 oz. can diced tomatoes, undrained

In a large nonstick skillet sprayed with oil, saute chicken for 2-3 minutes. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes. Stir in tomatoes. Cover and simmer 10 min. longer until liquid is absorbed. Remove from heat and let stand 5 min. before serving.

YIELD: 6 servings
1 serving (1 c.) = 6 WW points

Country Roasted Chicken ~ Taste of Home

3 lb. broiler/fryer chicken
1/2 tsp. dried thyme
2 tsp. salt, divided
1 large onion, cut into 8ths
2 celery ribs, cut into 4" pieces
4 fresh parsley sprigs
8 small red potatoes
1/4 c. chicken broth
1/4 c. minced fresh parsley

Sprinkle inside of chicken with thyme and 1 tsp. salt. Stuff with onion, celery and parsley sprigs. Place in a greased dutch oven. Cover and bake at 375F for 30 min. Sprinkle remaining salt over chicken. Add potatoes and broth to pan. Cover and bake 25 min. longer.

Increase oven temperature to 400F. Bake, uncovered, for 10-15 min. or until potatoes are tender and thigh meat is 180F. Sprinkle with minced parsley.

YIELD: 4 servings

Venison Meatballs ~ Taste of Home

1 medium onion, finely chopped
1/2 c. uncooked instant rice
1 tsp. salt
1/4 tsp. pepper
1 lb. ground venison
3/4 c. water
1/3 c. packed brown sugar
1/3 c. ketchup
1/3 c. condensed cream of tomato soup
1 T ground mustard
2 tsp. paprika

In a bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1 1/2" ball. Place in a greased 8" square baking dish. Combine the remaining ingredients; pour over meatballs.

Bake, uncovered, at 375F for 35-45 minutes.

YIELD: 4 servings

Marinated Garden Tomatoes

6 large tomatoes, cut into wedges
1/2 c. thinly sliced green onions
1/3 c. olive oil
1/4 c. red wine vinegar
1/4 c. minced fresh parsley
2 garlic cloves, minced
1 tsp. salt
1 tsp. dried thyme
1/4 tsp. coarsely ground black pepper

Place tomatoes and onions in a shallow serving bowl. In a bowl, combine the remaining ingredients; pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight.

YIELD: 10 servings
1 serving (3/4 c.) = 2 WW points

Four Cheese Spinach Lasagna ~ Taste of Home

2 c. chopped fresh brocoli
1 1/2 c. julienned carrots
1 c. sliced green onions
1/2 c. chopped red pepper
3 garlic cloves, minced
2 tsp. olive oil
1/2 c. flour
3 c. skim milk
1/2 c. grated Parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. pepper
10 oz. frozen chopped spinach, thawed and well drained
1 1/2 c. small curd low fat cottage cheese
4 oz. shredded part skim mozzarella cheese
1/2 c. shredded low fat swiss cheese
12 lasagna noodles, cooked and drained

In a skillet, saute the vegetables and garlic in oil. Remove from the heat; set aside.

In a heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 min. Reduce heat; add 1/4 c. Parmesan cheese, salt and pepper. Cook 1 min. Remove from the heat; stir in spinach. Set aside 1 cup.

In a bowl, combine cottage cheese, mozzarella and swiss. Spread 1/2 c. of spinach mixture in a greased 9x13 baking dish. Layer with flour noodles, half of the cheese mixture and vegetables and 3/4 c. spinach mixture. Repeat layers. Top with remaining noodles, reserved spinah mixture and remaining Parmesan cheese.

Cover and bake at 375F for 35 min. Uncover, bake 15 min. longer. Let stand 15 min. before serving.

YIELD: 12 servings
1 serving = 4 WW points

Sausage Potato Lasagna ~ Taste of Home

1/2 lb. bulk Italian sausage
2 c. sliced fresh mushrooms
4 medium potatoes, peeled and thinly sliced
10 oz. frozen chopped spinach, thawed and well drained
1 1/2 c. ricotta cheese
1/4 c. grated Parmesan cheese
1 egg, beaten
1 medium onion, chopped
2 garlic cloves, minced
2 T butter
2 T flour
salt and pepper to taste
1/4 tsp. nutmeg
1 1/2 c. milk
1 c. shredded mozzarella cheese

In a skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain and set aside.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 5 min. until crisp tender. Drain and set aside.

In a bowl, combine the spinach, ricotta, Parmesan and egg; set aside.

In a saucepan, saute onion and garlic in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 min. Remove from the heat.

Layer half of the potatoes in a greased 11x7 baking dish. Top with half of the spinach mixture, sausage mixture, white sauce and mozzarella. Layer with the remaining potatoes, spinach mixture, sausage mixture and white sauce.

Cover and bake at 350F for 30-35 min. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5 min. longer. Let stand 15 min. before cutting.

YIELD: 6-8 servings

Avocado Taco Dip ~ Taste of Home

16 oz. refried beans
8 oz. sour cream
2/3 c. mayonnaise
1 envelope taco seasoning
4 oz. chopped green chilies, drained
4 medium ripe avocados, halved, pitted and peeled
1/4 tsp. salt and garlic powder
4 oz. shredded sharp cheddar cheese
1/2 c. thinly sliced green onions
1/2 c. chopped fresh tomato
2 1/4 oz. can sliced ripe olives
Tortilla chips

Spread beans in a pie plate.

In a bowl, combine sour ream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.

In a bowl, mash avocados with lime juice, salt and garlic powder. Spread over chilies. Sprinkle with the cheese, onions, tomatoes and olives. Cover and refrigerate until serving. Serve with tortilla chips.

YIELD: 12 servings

Salsa Guacamole ~ Taste of Home

6 small ripe avocados, halved, pitted and peeled
1/4 c. lemon juice
1 c. salsa
2 green onions, finely chopped
1/4 tsp. seasoned salt
1/4 tsp.garlic powder

In a bowl, mash avocados with lemon juice. Stir in the salsa, onions, salt and garlic powder. Serve immediately.

YIELD: 4 cups
1/2 c. = 2 WW points

Italian Chicken Skillet ~ Taste of Home

8 bone-in chicken breast halves, skin removed
3/4 c. sliced celery
3/4 c. chopped green pepper
1/4 c. chopped onion
4 oz. mushroom stems and pieces, drained
2 14 1/2 oz. cans stewed tomatoes
1 tsp. parsley
1 tsp. vinegar
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. pepper

In a large skillet coated with nonstick cooking spray, saute chicken over medium heatuntil browned. Remove and keep warm. In the same skillet, saute celery, green pepper, onion and mushrooms until tender. Return chicken to pan. Combine the remaining ingredients; pour over chicken and vegetables. Cover and simmer for 30 min. Uncover, simmer 10 min. longer.

YIELD: 8 servings
1 serving= 4 WW points

Scalloped Potatoes with Ham ~ Taste of Home

6 T butter, divided
1/4 c. flour
1 tsp. parsley
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
3 c. milk
6 c. thinly sliced peeled potatoes
1 1/2 c. chopped fully cooked ham
1 small onion, grated

In a saucepan, melt 4 T butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 min. Combine potatoes, ham and onion; place half in greased 2 1/2 qt. baking dish. Top with half of the sauce; repeat layers.

Cover and bake at 375F for 65-76 minutes until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, for 15-20min. longer.

1 cup = 4 WW points if using lean ham and skim milk.

Milk Chocolate Bundt Cake ~ Taste of Home

1 milk chocolate candy bar (7 oz)
1/2 c. chocolate syrup
1 c. butter, softened
1 1/2 c. sugar
4 eggs
1 tsp. vanilla
2 3/4 c. flour
1/2 tsp. salt
1/2 t5sp. baking powder
1 c. buttermilk

In a saucepan, heat the candy bar and chocolate syrup over low heat until melted; set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk. Pour into a greased and floured Bundt pan.

Bake at 350F for 65-70 min. until cake tests done. Cool in pan on wire rack for 15 min. Remove from pan and cool completely. Dust with confectioners' sugar if desired.

YIELD: 12 servings

Parmesan Potato Rounds ~ Taste of Home

4 medium red potatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 T butter, melted
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper and garlic powder

Place half of the potatoes in a greased 2 qt. baking dish. Top with onion and remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450F for 25-30 min. until potatoes are golden brown and tender.

YIELD: 4 servings
1 serving = 4 WW points

Classic Cabbage Rolls ~ Taste of Home

1 medium head cabbage, cored
1 1/2 c. chopped onion, divided
1 T butter
2 cans, 14 1/2 oz. each, Italian stewed tomatoes
4 garlic cloves, minced
2 T brown sugar
1 1/2 tsp. salt, divided
1 c. cooked brown rice
1/4 c. ketchup
2 T Worcestershire sauce
1/4 tsp. pepper
1 lb. 95% lean ground beef
1/4 lb. bulk Italian sausage
1/2 c. tomato juice

In a Dutch oven, cook cabbage in boiling water for 10 min. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use).

In a saucepan, saute 1 c. onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 tsp. salt. Simmer for 15 min., stirring occasionally.

Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well.

Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 c. meat mixgture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Add tomato juice if desired. Reduce heat to low; cook 20 min. longer.

YIELD: 4 servings
1 serving = 10 WW servings

Garlic Beef Enchiladas ~ Taste of Home

1lb. 95% fat free ground beef
1 medium onion, chopped
2 T flour
1 T chili powder
1 tsp. salt and garlic powder
1/2 tsp. cumin
1/4 tsp. sage
14 1/2 oz. can stewed tomatoes

SAUCE:
6 garlic cloves
1/3 c. butter
1/2 c. flour
14 1/2 oz. beef broth
15 oz. tomato sauce
2 T chili powder
2 tsp. cumin and sage
1/2 tsp. salt
10 7" flour tortillas
8 oz. 2% Co-Jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 min.

Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 min. or until bubbly. Stir in tomato sauce and seasonings; heat through.

Pour about 1 1/2 c. sauce into an ungreased 9x13 baking dish. Spread 1/4 c. beef mixture down the center of each tortilla; top with 1-2 T cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.

Cover and bake at 350F for 30-35 min. Sprinkle with remaining cheese. Bake, uncovered, 10-15 min. longer until cheese is melted.

YIELD: 10 servings
1 tortilla = 9

Roasted Tenderloin and Red Potatoes ~ Taste of Home

2 1/2 lb. beef tenderloin, trimmed
2 garlic cloves, thinly sliced
1 tsp. thyme
1 1/2 tsp. coarse ground pepper
3 T olive oil
7 small red potatoes, cut into chunks
1/2 c. beef broth

Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 tsp. pepper; rub over beef. In a skillet, brown beef in oil. Remove to a roasting pan; cover and keep warm. Toss otatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan. Gradually add broth to skillet; bring to a boil. Stir to loosen browned bits. Pour over meat and potatoes.

Bake, uncovered, at 375F for 25-40 min. or until meat reaches desired doneness (140F for rare, 160F for medium and 170F for well done).

YIELD: 10 servings
1 serving = 6 WW points

Lemon Trifle ~ Taste of Home

14 oz. fat free sweetened condensed milk
8 oz. low fat lemon yogurt
1/3 c. lemon juice
2 tsp. lemon zest
2 c. whipped topping
10" angel food cake, cut into 1" cubes
2 c. fresh raspberries
1/2 c. flaked coconut, toasted

In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2 qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut.

YIELD: 14 servings
1 serving = 4 WW points

Oven Beef Hash ~ Taste of Home

3 c. diced cooked potatoes
1 1/2 c. cubed cooked roast beef
5 oz. fat free evaporated milk
1/4 c. minced fresh parsley
1/4 c. finely chopped onion
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. crushed saltines
1 T butter, melted

In a bowl, combine the first 8 ingredients. Spoon into a greased 1 1/2 qt. baking dish. Combine saltines and butter; sprinkle over the top. Bake, uncovered, at 350F for 30 min. until heated through.

YIELD: 4 servings

Herbed Cornish Hens ~ Taste of Home

6 Cornish game hens, 20 oz. each
1 c. lemon juice
3/4 . butter, melted
1/2 tsp. paprika
1 1/2 tsp. thyme, divided
1 1/4 tsp. seasoned salt, divided
1 1/8 tsp. garlic powder, divided
1/4 tsp. salt
1/8 tsp. pepper

Place the hens on a wire rack in a large roasting pan. In a bowl, combine lemon juice, butter, paprika, and 1 tsp. each of thyme, seasoned salt and garlic powder. Pour half over the hens; set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt and garlic powder; sprinkle over the hens.

Bake, uncovered, at 375F for 30 min. Baste with reserved lemon juice mixture. Bake 30 min. longer, basting occasionally or until the meat is tender and juices run clear.

YIELD: 6 servings
1 hen = 10 WW points

Light Scalloped Potatoes ~ Taste of Home

6 medium potatoes, peeled and thinly sliced
3 c. chicken broth
1 garlic clove, minced
1/2 . grated Romano cheese


Place potatoes in a 2 qt. baking dish sprayed with oil. Combine chicken broth and garlic; pour over potatoes. Sprinkle with Romano cheese.

Bake, uncovered, at 350F for 1 1/4 - 1 1/2 hours until tender. Let stand 10 min. before serving. Serve with a slotted spoon.

YIELD: 6 servings
1 serving = 3 WW points

Fudgy Brownies ~ Taste of Home

1 c. sugar
1/2 c. baking cocoa
6 T nonfat plain or vanilla yogurt
2 egg whites
1 tsp. vanilla
1/2 c. flour
1/4 c. chopped walnuts
Confectioners' sugar

In a bowl, combine sugar, cocoa and yogurt. Add egg whites and vanilla; mix well. Stir in flour and nuts. Pour into an 8" square baking pan that has been coated with nonstick cooking spray. Bake at 350F for 25-28 min. or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar.

YIELD: 16 brownies
1 brownie = 2 WW points

Chicken Tortilla Bake ~ Taste of Home

3 c. shredded cooked chicken
2 cans (4 oz. each) chopped green chilies
1 c. chicken broth
1 can reduced fat cream of mushroom soup
1 can reduced fat cream of chicken soup
1 small onion, finely chopped
12 corn tortillas
8 oz. shredded 2% cheddar cheese, divided

In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas in the microwave according to package directions. Layer half of the tortillas on the bottom of a greased 9x13 baking dish, cutting to fit pan. Top with half the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered, at 350F for 30 min.

YIELD: 8 servings
1 serving = 6 WW points

Fruited Spinach Salad ~ Taste of Home

11 oz. caqn mandarin oranges
1/4 c. olive oil
3 T raspberry jam
1 T red wine vinegar
10 oz. fresh spinach, torn
1 red apple, chopped
1 c. chopped pecans, toasted

Drain oranges, reserving 1/2 c. juice. In a jar with a tight-fitting lid, combine oil, jam, vinegar and reserved juice; shake well. In a large salad bowl, toss oranges, spinach, apple and pecans. Serve with the dressing.

YIELD: 6-8 servings

Tomato Spinach Spread ~ Taste of Home

8 oz. cream cheese, softened
1/3 c. milk
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 medium tomatoes, seeded and chopped
10 oz. frozen chopped spinach, thawed and squeezed dry
1 small onion, finely chopped

PITA TRIANGLES
1 T butter, melted
1 T olive oil
6 whole pita breads
1 tsp. cumin
1 tsp. lemon-pepper seasoning

In a small mixing bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased microwave safe 9" pie plate. Microwave, uncovered, on high for 5 min. or until heated through, stirring once.

Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into 8 wedges; place on an ungreased baking sheet. Combine cumin and lemon-pepper seasoning; sprinkle over both sides of wedges. Broil 4" from the heat for 2-3 min. on each side or until lightly browned. Serve with spread.

YIELD: 4 c. spread and 4 dozen pita triangles
1/2 c. spread with 6 pita triangles = 5 WW points

Giant Pretzels ~ Taste of Home

1 1/2 tsp. dry yeast
3/4 c. warm water
1 1/2 tsp. sugar
3/4 tsp. salt
1 1/2 c. flour
2 T butter
Coarse salt

In a large mixing bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 c. at a time,to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 min. (Dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.

Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14" rope; twist into pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with coarse salt. Bake at 425F for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm.

YIELD: 6 pretzels
1 pretzel = 3 WW points

Corned Beef 'n' Cabbage ~ Taste of Home

1 large onion, cut into wedges
1 cup apple juice
1 bay leaf
1 corned beef brisket with spice packet, about 3 lbs., cut in half
1 small head cabbage, cut into wedges

Place the onion in a 5 qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.

YIELD: 6 servings

Pork Loin with Potatoes ~ Taste of Home

5 lb. bone-in pork loin roast
3 garlic cloves, sliced
3 T olive oil
1/4 tsp. paprika and pepper
1/8 tsp. thyme
6 medium potatoes, peeled
1/2 tsp. salt

ONION MUSHROOM GRAVY:
1 c. hot water
1 c. beef broth
1 1/4 c. chopped fresh mushrooms
1 T butter
1 T olive oil
1/4 c. flour
2 T minced fresh parsley
1/4 tsp. pepper

Cut slits in top of roast; insert garlic slices. Combine the oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate overnight.

Transfer roast to a shallow roasting pan. Bake, uncovered, at 350F for 1 1/34 hours. Meanwhile, place potatoes and salt in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast.

Bake 45 min. longer or until a meat thermometer reads 160F and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand 15 min. before carving.

For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 T drippings. Add water and broth to reserved drippings; set aside. In a large saucepan, saute onions and mushrooms in butter and oil until tender.

Stir in flour until blended. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.

YIELD: 8-10 servings

Toffee-Pecan Nutmeg Cakes ~ Taste of Home

3 c.flour
2 1/4 c. packed brown sugar
1/2 tsp. salt
3/4 c. cold butter
1 1/4 c. chopped pecans, divided, toasted
1 egg
12 oz. sour cream
1 1/2 tsp. baking soda, nutmeg and vanilla

In a bowl, combine flour,brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Place 3 cups of mixture in a small bowl; add 1/2 c. pecans. Press gently onto the bottom of two greased 9" round baking pans.

In a small mixing bowl, combine the egg, sour cream, baking soda, nutmeg and vanilla; mix well. Beat in the remaining flour mixture until well blended. Pour over the crust. Sprinkle with remaining pecans.

Bake at 350F for 33-38 min. or until cakes test done. Cool pans on wire racks. Cut into wedges

YIELD: 2 cakes (12 servings each)
1 serving = 6 WW points

Shredded Venison Sandwiches ~ Taste of Home

4 lb. boneless venison roast
1 1/2 c. ketchup
3 T brown sugar
1 T ground mustard, lemon juice, soy sauce and Liquid Smoke
2 tsp. celery salt, pepper, Worcestershire sauce
1 tsp. onion powder and garlic powder
1/8 tsp. ground nutmeg
3 drops hot pepper sauce

Cut venison roast in half; place in a 5 qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, Liquid Smoke and seasoning. Pour over venison. Cover and cook on high for 4 1/2 to 5 hours or until meat is tender.

Remove the roast; set aside to cool. Strain sauce and return to slow cooker. Shred meat, using two forks; stir into sauce and heat through. Using a slotted spoon, spoon meat mixture onto sandwich rolls.

YIELD: 16 servings
1 serving (without roll) = 6 WW points

Caramel Apple Trifle ~ Taste of Home

1 package yellow cake mix
6 c. cold milk
3 packages instant vanilla pudding mix
1 tsp. apple pie spice
12 1/4 oz. caramel ice cream topping
1 1/2 c. chopped pecans, toasted
2 cans apple pie filling
32 oz. frozen whipped topping, thawed

Prepare and bake cake according to package directions, using two greased 9" round baking pans. Coolfor 10 min before removing to wire racks to cool completely. IN a lrge mixing bowl, whisk milk, pudding mixes, and apple pie spice for 2 min. Let stand for 2 minutes.

Cut one cake layer if necessary to fit evenly in an 8 qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 c. pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.

Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

YIELD: 42 servings

Sour Cream Yogurt Braid ~ Taste of Home

2 packages dry yeast
1/3 c. plus 1/2 c. warm water, divided
1/2 c. sour cream
1/2 c. fat free plain yogurt
4 T butter, softened, divided
2 T sugar
1 tsp. salt
3 1/2 to 4 1/2 c. bread flour
Cornmeal

In a small bowl, dissolve yeast in 1/3 c. warm water. In a large mixing bowl, beat sour cream, yogurt, 2 T butter, sugar, salt and remaining water.

Add yeast mixture and 2 c. flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl. Cover and let rise 1 hour, until doubled.

Punch dough down. Turn onto a lightly floured surface. Divide into thirds. Shape each into a 6" rope. Grease a baking sheet and sprinkle with cornmeal. Place three ropes on prepared baking sheet and brain; pinch seams to seal and tuck ends under.

Cover and let rise in a warm place until doubled, about 30 min. Bake at 400F for 20-25 min. until golden brown. Melt remaining butter; brush over braid.

YIELD: 12 servings
1 serving = 5 WW points

Blackberry Crisp ~ Taste of Home

2 c. fresh or frozen blackberries
2 T sugar
1 tsp. cornstarch
1 1/2 tsp. water
1/2 tsp. lemon juice
1/2 c. quick cooking oats
1/4 c. flour
1/4 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 c. cold butter

Place blackberries in a greased 1 qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; but in butter until crumbly. Sprinkle over berries.

Bake, uncovered, at 375F for 30-35 minutes.

YIELD: 2 servings
1 serving = 12 WW points

Applesauce Cake ~ Taste of Home

1 c. flour
3/4 c. sugar
1/4 c. cornstarch
1 tsp. ground cinnamon
1/2 tsp. each baking powder, baking soda, nutmeg, and cloves
1/2 c. unsweetened applesauce
1/4 c. water
1/4 c. fat free plain yogurt
2 egg whites, beaten
1/2 tsp. almond extract
1/4 c. raisins

DRIZZLE:
1/4 c. confectioners' sugar
1 tsp. water

In a large bowl, combine the first eight ingredients. Combine the applesauce,water, yogurt, egg whites and almond extract. Stir into the dry ingredients just until moistened. Fold in raisins.

Pour into a greased 8" square baking dish. Bake at 350F for 25-30 min. or until cake tests done. Cool on a wire rack.

For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.

YIELD: 9 servings
1 serving = 3 WW points

Spicy Chuck-Wagon Soup ~ Taste of Home

2 T flour
1 T paprika
1 tsp. plus 1 T chili powder, divided
2 tsp. salt
1 tsp. garlic powder
3 lb. boneless beef chuck roast, cut into 1" pieces
1/4 c. olive oil
2 medium onions, chopped
28 oz. can stewed tomatoes, undrained
10 1/2 oz. can beef broth
1 bay leaf
1/2 tsp. cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
10 oz. frozen white ccorn

In a large Ziploc bag, combine the flour, paprika, 1 tsp. chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 min, stirring occasionally.

Add potatoes and carrots. Cover and simmer35-40 min. longer or until meat and vegetables are tender. Add corn and heat through. Discard bay leaf before serving.

YIELD: 8 servings (4 qts)

Homemade Lemonade ~ Taste of Home

3 c. sugar
2 c. water
1 c. lemon peel strips (about 6 lemons)
3 c. lemon juice (about 14 lemons)
1 liter bottle club soda, chilled

In a large saucepan, cook and stir sugar and water over medium heat until sugar is dissolved. Stir in lemon strips. Bring to a boil; reduce heat; simmer, uncovered, for 5 min. Remove from the heat. Cool slightly. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Pour mixture into a pitcher; gradually stir in club soda.

YIELD: 10 cups
1 cup = 5 WW points

Buttermilk Lemon Pie ~ Taste of Home

1 c. sugar
1/2 c. flour
2 c. low fat buttermilk
1/2 c. water
3 egg yolks, lightly beaten
6 T lemon juice
2 T butter
MERINGUE:
3 egg whites
6 T sugar
9" pie crust, baked

In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly; about 4 min. Reduce heat; cook and stir 2 min. longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan,m stirring constantly Bring to a gentle boil; cook and stir 2 min. longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Keep warm.

In a small mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 T at a time, on high just until stiff peaks form and sugar is dissolved.

Pour the hot filling into pie crust. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350F for 15 min. until golden brown. ool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving.

YIELD: 8 slices
1 slice = 8 WW points

Pineapple Upside-Down Cake ~ Taste of Home

1 1/3 c. butter, softened and divided
1 c. packed brown sugar
20 oz. can pineapple slices, drained
12 maraschino cherries
1/2 c. chopped pecans
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. each baking soda, salt, cinnamon and nutmeg
1 c. low fat buttermilk

In a small saucepan, melt 2/3 c. of butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12" skillet or 9x13" baking dish. Arrange pineapple in a single layer over sugar mixture; place a cherry in center of each slice. Sprinkle with pecans and set aside.

In a mixing bowl, cream sugar and remaining butter. Beat in eggs and vanilla. Combine the dry ingredients; add alternately to batter with buttermilk, mixing well after each addition. Carefully pour over the pineapple.

Bake at 350F for 40 minutes for skillet (50-60 for baking dish) until cake tests clean.

Immediately invert onto a serving platter.

YIELD: 12 slices
1 slice = 12 WW points

Buttermilk Pie ~ Taste of Home

3 c. sugar
6 T flour
1 1/2 c. low fat buttermilk
5 eggs
1/2 c. butter, melted
2 tsp. vanilla
2 unbaked pastry shells
1 c. chopped pecans, optional

In a bowl, combine sugar, flour and 3/4 c. buttermilk. Add eggs and remaining buttermilk; mix well. Stir in the butter and vanilla.

Divide evenly among pie shells. Top with pecans if desired.

Bake at 425F for 10 min. Reduce heat to 350F, bake 25-30 min. longer or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator.

YIELD: 16 servings (8 per pie)
1 slice = 9 WW points

Easy Taco Casserole ~ Taste of Home

1 lb. 93% fat free ground beef
1 c. salsa
1/2 c. mayonnaise
2 tsp. chili powder
2 c. crushed tortilla chips
4 oz. shredded Colby cheese
4 oz. shredded Monterey Jack cheese
1 medium tomato, chopped
2 c. shredded lettuce

In a saucepan, brown ground beef; drain. Add salsa, mayonnaise and chili powder; mix well., In an ungreased 2 qt. baking dish layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered at 350F for 20-25 minutes. Just before serving, top with tomato and lettuce.

YIELD: 6 servings

Potluck Spareribs ~ Taste of Home

6 lb. pork spareribs
1 1/2 c. ketchup
3/4 c. packed brown sugar
1/2 c. vinegar
1/2 c. honey
1/3 c. soy sauce
1 1/2 tsp. ground ginger
1 tsp. salt
3/4 tsp. ground mustard
1/2 tsp.garlic powder
1/4 tsp. pepper

Cut ribs into serving-size pieces; place with the meaty side up on racks in 2 greased 9x13 baking dishes. Cover tightly with foil. Bake at 350F for 1 1/4 hours or until meat is tender. Drain; remove racks and return ribs to pans.

Combine remaining ingredients; pour over ribs. Return to the oven, uncovered, for 35 min. or until sauce coats ribs, basting occasionally. Ribs can also be grilled over med-hot heat for the last 35 min. instead of baking.

YIELD: 12 servings

Paprika Chicken ~ Taste of Home

4 lb. meaty chicken parts, skin removed
1 T olive oil
1 T butter
1 c. sliced fresh mushrooms
1 c. diced onion
1 c. diced green pepper
1 c. diced sweet pepper
3 T flour
14 1/2 oz. chicken broth
1 T tomato paste
1 T paprika
1 tsp. salt
1/2 tsp. pepper
1/4 c. sour cream

In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken.

Discard all but 3 T drippings. Saute mushrooms, onion and peppers in the drippings until crisp tender. Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 min. until thickened. Stir in tomato paste, paprika, salt and pepper. Return chicken to pan; bring to a boil. Reduce heat; cover and simmer 60-70 minutes.

Remove chicken; keep warm. Add sour cream to sauce; stir until smooth and do not boil. Serve over chicken. Noodles or rice are great with this!

YIELD: 6 servings

French Dip ~ Taste of Home

3 lb. beef chuck roast, trimmed
2 c. water
1/2 c. soy sauce
1 tsp. rosemary, thyme, and garlic powder
1 bay leaf
4 whole peppercorns
8 French rolls, split

Place roast in slow cooker. Add water, soy sauce and seasonings. Cover and cook on high for 5-6 hours until beef is tender.

Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.

YIELD: 8 servings

Egg Pizzas ~ Taste of Home

4 eggs
3 T finely chopped green pepper
3 T milk
Salt and pepper
1/2 tsp. dried oregano
1 T butter
4 English muffins (I use Light Multi-Grain)
4-6 T pizza sauce
1/2 c. bulk pork sausage, cooked and drained (I use 90% ff turkey sausage)
2 T sliced black olives
2 T grated Romano cheese

In a bowl, beat eggs; add green pepper, milk, salt and pepper, and oregano. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are set.

Remove from theheat. Split and toast English muffins; spread with pizza sauce. Sprinkle with sausage, olives and cheese.

Place under broiler for a few min. to heat through.

YIELD: 4 servings
1 serving = 5 WW points

Multi Grain English Muffin Bread ~ Taste of Home

1 package dry yeast
1 1/4 c. warm water
1/3 c. whole wheat flour
1/3 c. quick cooking oats
1/3 c. wheat germ
1 T sugar
3/4 tsp. salt
2 c. flour
1/4 c. cornmeal

In a mixing bowl, dissolve yeast in water. Add whole wheat flour, oats, wheat germ,sugar, salt and 1 1/4 c. flour; beat until smooth. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.

Punch dough down (do not knead). Shape into a loaf. Coat a loaf pan with cooking spray and sprinkle with half of the cornmeal. Place loaf in pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes.

Bake at 400F for 30 min. Remove from pan and cool on a wire rack.

YIELD: 1 loaf (16 slices)
1 slice = 2 WW points

Tortellini Spinach Casserole ~ Taste of Home

2 10-oz packages frozen cheese tortellini
1 lb. sliced fresh mushrooms
1 tsp. garlic powder
1/4 tsp. onion powder and pepper
1/2 c. butter, divided
12 oz. fat free evaporated milk
8 oz. brick cheese, cubed
3 10-oz packages frozen chopped spinach, thawed and squeezed dry
8 oz. mozzarella cheese shredded

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powderand pepper in 1/4 c. butter until mushrooms are tender. Remove and keep warm.

In the same skillet, combine milk and remaining butter. Bring to a gentle bil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat.

Transfer to a greased 3 qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350F for 15 min. Uncover; bake 5-10 min. longer.

YIELD: 12 servings
1 serving = 8 WW points

Good Granola ~ Taste of Home

3 c. old fashioned oats
1 c. toasted wheat germ
1/4 c. slivered almonds
1/4 c. sunflower kernels
1/4 c. wheat or oat bran
2 T sesame seeds
2 T flaxseed
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 c. honey
2 T canola oil
1 1/2 tsp. vanilla

In a large bowl, combine the first 9 ingredients; set aside. In a small saucepan, combine the honey, oil, and vanilla. Cook over low heat for 2 min. until heated through. Pour over oat mixture; toss to coat.

Spread on a jelly roll pan coated with cooking spray. Bake at 275F for 30-35 min. until lightly browned, stirring twice. Cool. Store in an airtight container.

YIELD: 5 cups
1/4 c. = 2 WW points

Grilled T-Bone Steaks ~ Taste of Home

1/2 c. water
1/2 c. soy sauce
2 T brown sugar
2 T lemon juice
2 T red wine vinegar
2 T olive oil
1 T Montreal steak seasoning
1/2 tsp. garlic powder
1/2 tsp. hot pepper sauce
1/4 tsp. pepper
4 beef T-Bone steaks (1 inch. thick, 10 ozs. each)

In a large Ziploc bag, combine the first 10 ingredients. Add steaks; refrigerate overnight.

Drain and discard marinade. Grill steaks, covered, over medium heat for 8-10 min. on each side until meat reaches desired doneness (140 rare, 160 medium, 170 well).

YIELD: 4 servings

Marinated Rosemary Chicken ~ Taste of Home

1/3 c. soy sauce
1/4 c. lemon juice
2 T olive oil
4 garlic cloves, minced
4 T fresh rosemary or 4 tsp. dried
1 broiler/fryer chicken (3 lb.) skin removed and cut into pieces

In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 c. into a Ziploc bag; add chicken. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Spray grill racks with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade from chicken.

Place chicken in an ungreased microwave safe dish. Cover loosely and microwave on high for 6 minutes.

Immediately grill chicken, covered, for 5 min. Turn; grill 8-10 min. longer, basting occasionally with reserved marinade.

YIELD: 6 servings
1 serving (3 oz. cooked chicken) = 4 WW points

Chicken Parmigiana ~ Taste of Home

1 small onion, chopped
4 garlic cloves, minced
1 T olive oil
15 oz. can tomato sauce
141/2 oz. can diced tomatoes
1 tsp. each basil, thyme and oregano
1/4 tsp. pepper
1/4 c. skim milk
1/2 c. flour
1 egg, slightly beaten
1/4 c. seasoned bread crumbs
1/4 c. grated Romano cheese
1 tsp. garlic and herb seasoning
2 boneless skinless chicken breast halves
2 T butter
1/2 c. shredded mozzarella cheese
Hot cooked pasta

In a saucepan, saute onion and garlic in oil until tender; add tomato sauce and diced tomatoes, herbs and pepper. bring to a boil. Reduce heat; cover and simmer for 20 min.

Meanwhile, place the milk, flour and egg in separate shallow bowls. In another bowl, combine the bread crumbs, Parmesan cheese and herb seasoning. Drip chicken in milk; roll in flour. Dip in egg, then coat with crumb mixture.

In a skillet, brown chicken in butter over medium heat until golden brown and juices run clear. Sprinkle with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve over spaghetti and top with sauce.

YIELD: 2 servings
1 chicken breast w/o spaghetti = 10 WW points

Ground Venison Burgers ~ Taste of Home

1/3 c. mayonnaise
1 tsp. lime juice and Dijon mustard
1/2 tsp. grated lime peel
1/3 c. chopped green onions
3 T plain yogurt (low fat)
2 T finely chopped jalapeno pepper
1/2 tsp. salt and pepper
2 lb. ground venison
8 slices pepper Jack cheese

In a small bowl, combine the mayonnaise, lime juice,mustard and lime peel; cover and refrigerate until serving.

In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into 8 patties. Pan fry, grill or broil until meat is no longer pink. Melt cheese over top.

Yield: 8 servings
1 serving mayo mixture = 2 WW points
1 patty = 7 with cheese and 4 without

Kentucky Grilled Chicken ~ Taste of Home

1 c. cider vinegar
1/2 c. olive oil or canola oil
5 tsp. Worcestershire sauce
4 tsp. hot pepper sauce
2 tsp. salt
10 bone-in skinless chicken breast halves (10 oz. each)

In a bowl, combine the first five ingredients; mix well. Pour 1 cup marinade into a large Ziploc bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill, bone side down, covered, over indirect medium heat for 20 min. Turn; grill 20-30 min. longer or until juices run clear, basting occasionally with reserved marinade.

YIELD: 10 servings
1 serving = 6 WW points

Roasted Garlic Pork Supper ~ Taste of Home

2 whole garlic bulbs
2 tsp. olive oil
1/2 tsp. basil and oregano
2 T lemon juice
4 lb.pork loin roast
6 medium red potatoes, quartered
3 c. baby carrots
1 large sweet onion, thinly sliced
1 1/2 c. water
1 tsp. salt
1/2 tsp. pepper

Remove papery outer skin from garlic (do not peel or separate). Cut top off garlic heads, leaving root end intact. Brush with oil; sprinkle with basil and oregano. Wrap each bulb in heavy-duty foil. Bake at 425F for 30-35 minutes or until softened. Cool 10-15 minutes. Squeeze softened garlic into a small bowl. Add lemon juice; mix well. Rub over the roast.

Place roast in a shallow roasting pan. Arrange potatoes, carrots and onion around roast. Pour water into the pan. Sprinkle meat and vegetables with salt and pepper. Cover and bake at 350F for 1 1/2 hours. Uncover and bake 1 1/2hours longer until a meat thermometer reads 160, basting often. Cover and let stand 10 min. before slicing.

YIELD: 10 servings
1 serving = 8 WW points

Zucchini Pancakes ~ Taste of Home

1/2 c.flour
1/2 c. grated Romano cheese
1/2 tsp. oregano
Salt and pepper to taste
1 1/2 c. shredded zucchini
1 egg, beaten
2 T chopped onion
2 T mayonnaise
2 T butter
Sour cream, optional

In a bowl, combine the flour, Romano cheese, oregano, salt and pepper. Combine the zucchini, onion, egg and mayonnaise; stir into dry ingredients until well blended.

In a large skillet, melt butter. Drop zucchini mixture by cupfulls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired.

YIELD: 3 servings
1 serving w/o sour cream = 7 WW points

Guacamole Tossed Salad ~ Taste of Home

2 medium tomatoes, seeded and chopped
1/2 small red onion, sliced and separated into rings
6 bacon strips, cooked and crumbled
1/3 c. olive oil
2 T cider vinegar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
1 large ripe avocados, peeled and cubed
4 c. torn salad greens

In a small bowl, combine the tomatoes, onion and bacon. In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce. Pour over tomato mixture; toss gently. Add avocados. Place the greens in a large salad bowl; add avocado mixture and toss to coat. Serve immediately.

YIELD: 4 servings
1 serving = 10 WW points

Tomato Mozzarella Salad

3 large tomatoes, sliced
8 oz. mozzarella, sliced
1/4 c. olive oil
1/4 tsp. salt and pepper
1/4 c. minced fresh basil

On a large serving platter, alternate tomatoes with mozzarella slices. In a jar with a tight fitting lid, combine everything except basil; shake well. Drizzle over tomatoes and mozzarella. Sprinkle with basil.

YIELD: 6 servings
1 serving = 5 WW points

Grilled Sirloin Steak ~ Taste of Home

1 c. soy sauce
1/4 c. red wine vinegar or cider vinegar
1/4 c. olive oil
4 garlic cloves, minced
1 T pepper
1 T ground ginger OR 1/4 c. minced fresh ginger root
1 T honey
3 lb. beef sirloin steak about 2" thick

In a large Ziploc bag, combine the first 7 ingredients; add beef. Seal bag and turn to coat; refrigerate at least 3 hours or overnight.

Drain and discard the marinade. Grill steak, covered, over indirect medum heat for 1 1/2 to 2 hours, turning once, until meat reaches desired doneness (rare 140, medium 160, well 170).

YIELD: 8 servings
1 serving = 11 WW points

Seasoned Potato Wedges ~ Taste of Home

1/3 c. flour
1/3 c. grated Romano cheese
3 large baking potatoes (2 3/4 lbs.)
1/3 c. skim milk
1/4 c. butter, melted, divided
SOUR CREAM DIP:
16 oz. sour cream
8 bacon strips, cooked and crumbled
2 T snipped chives
1/2 tsp. garlic powder

In a large Ziploc bag, combine the flour, Romano cheese, and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.

Place in a greased 15x10 baking pan. Drizzle with 2 T butter. Bake, uncovered, at 400F for 20 min.

Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

In a bowl, combine dip ingredients. Serve with warm potato wedges.

YIELD: 6 servings
1/6 of the potato wedges = 4 WW points
1/6 of the dip = 6 WW points

Wild Rice Venison Stew ~ Taste of Home

1/3 c. flour
1/2 tsp. pepper
1 1/2 lbs. venison, cut into 1" cubes
2 T canola oil
2 3/4 c. water
14 1/2 oz.beef broth
1/2 tsp. beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 medium carrots, cut into 3/4 inch pieces
1/3 c. uncooked wild rice

In a large ziploc bag, combine flour and pepper. Add venison; shake to coat. In a dutch oven, brown meat in oil. Add water, broth an dbouillon; bring to boil Reduce heat; cover and simmer for 1 1/4 hours. Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer 30-40 more minutes or until vegetables and rice are tender.

YIELD: 6 servings
1 serving = 6 WW points

Scored Potatoes ~ Taste of Home

4 large baking potatoes
2 T butter
1/8 tsp. paprika
1 T minced fresh parsley
Salt and pepper to taste

With a sharp knife, cut potatoes in half lengthwise. Slice each half widthwise six times, but do not slide all the way through (3/4 of the way down or so). Place in a shallow baking dish.

Brush potatoes with 1 T butter. Sprinkle with seasonings. Bake, uncovered, at 350F for 50 min. or until tender. Drizzle with remaining butter.

YIELD: 4 servings
1 potato = 4 WW points

Venison Pot Roast II ~ Taste of Home

3 T flour
1/2 tsp. salt and pepper
3 lb. boneless shoulder venison roast
2 T olive oil
1 c. apple juice or cider
1c. beef broth
1 medium onion, sliced
1 tsp. thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2 inch pieces
4 celery ribs, cut into 2 inch pieces

Combine first 3 ingredients; rub over roast In a dutch oven, brown roast on all sides in oil. Add juice or cider, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Add potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

YIELD: 8 servings
1 serving with 1/8 vegetables = 9 WW points

Marinated Cucumbers ~ Taste of Home

6 medium cucumbers, thinly sliced
1 medium onion, sliced
1 c. vinegar
1/4 c. sugar
1/4 c. olive oil
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. dried marjoram
1/2 tsp. lemon pepper seasoning
1/2 tsp. ground mustard

In a bowl, combine the cucumbers and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture. Cover and refrigerate for at least 4 hours. Serve with slotted spoon.

YIELD: 12 servings
1 serving = 1 WW point

Chicken Fajitas ~ Taste of Home

4 T olive oil, divided
2 T lemon juice
1 1/2 tsp. seasoned salt
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. crushed red pepper flakes
1 1/2 lb. boneless skinless chicken breasts, cut into thin strips
1/2 each medium red and green pepper, julienned
4 green onions, thinly sliced
6 whole wheat tortillas

In a large ziploc bag, combine 2 T olive oil, lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove an dkeep warm. In the same skillet, cook chicken and marinade over medium high heat for 5-6 minutes until meat is no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of tortillas; fold in half.

YIELD: 6
1 fajita = 6 WW points