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1 1/2 cups flour
1 tbsp fresh rosemary, finely chopped
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground white or black pepper
6 tbsp cold butter, cut in 18 pieces
2 cups finely grated Asiago cheese (8 oz)
2 tbsp milk
1/2 cup sour cream
Fresh Rosemary leaves (optional)
2 egg whites, slightly beaten (optional)


1. In a large bowl, combine flour, snipped rosemary, salt, garlic powder and pepper. Using a pastry blender, cut in butter until pieces are pea size. Add Asiago cheese and toss well. Drizzle milk over flour mixture. Gently toss with a fork.

2. Drop small dollops of sour cream over flour mixture. Using a wooden spoon, stir until dough comes together and forms a ball.

3. Turn dough out onto a lightly floured surface. Divide dough in half. Using your hands, roll each dough half back and forth from center to edges to form a 6 1/2 inch long log about 1 1/2 inches in diameter.

4. Place one log along the bottom edge of a piece of waxed paper or parchment paper. Roll up paper and dough log. If needed, continue to roll log back and forth to create an even shape from end to end. Repeat with second log. Chill for 24 to 48 hours.

5. Preheat oven to 325 F. Lightly grease a baking sheet; set aside. Unwrap logs. Using a sharp serrated knife, cut logs into 1/8 to 1/4 inch thick slices.
Place slices 1/2 inch apart on prepared baking sheet.
If desired dip rosemary leaves in egg whites and place in the centers of the slices.

6. Bake for 18 to 22 minutes or until golden (do not over brown edges).
Transfer to a wire rack and cool.

YIELD: about 54




1 (3 oz) pkg cream cheese, softened

1 (8 oz) pkg extra sharp cheddar cheese,
shredded (2 cups)

1 (8 oz) pkg extra sharp white cheddar cheese,
shredded (2 cups)

4 oz Gruyére cheese,
shredded (1 cup)

1 cup mayonnaise
1 (4 oz) jar diced pimientos, drained
1/2 cup bell peppers, finely chopped
1/3 cup onions, finely chopped
1 small jalapeno pepper, stemmed,seeded and minced
1 tbsp Worcestershire sauce
1/4 tsp ground cayenne (red) pepper


1. In a bowl beat cream cheese 30 seconds.
Gradually beat in other cheeses. Beat in mayonnaise.
Stir in pimientos, sweet pepper onion, jalapeno, Worcestershire and cayenne.

2. Add chosen stir ins* or divide the pimiento cheese into portions and add a different stir in to each.

3. Serve with your favorite dippers. (ie: crackers,
vegetable sticks,etc.)

Yield: 5 cups


Crumbled crisp cooked bacon, toasted pecans,
chopped green onions or diced tomatoes.

Nutritional Information

Total Fat (g)20
Saturated Fat (g)8
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)6
Cholesterol (mg)39
Sodium (mg)275
Carbohydrate (g)3
Total Sugar (g)1
Fiber (g)1
Protein (g)8
Vitamin C (DV%)16
Calcium (DV%)24
Iron (DV%)2
Percent Daily Values are based on a 2,000 calorie diet.




1 lb ground beef
1 (10 3/4 oz) can condensed
cream of tomato soup

1/2 cup picante sauce or taco sauce
1/2 cup water
6 (6 inch) flour tortillas, cut in1 inch pieces
1/2 cup shredded cheddar cheese


1. Cook beef in a 10inch skillet over medium high heat
until well browned, stirring often to separate meat.
Drain meat well.

2. Stir into the skillet soup, picante or taco sauce, water and tortillas.
Heat to boiling. Reduce heat to low and cook 5 minutes.

3. Stir and top with cheese. Top with sour cream if desired.

Yield 4 servings




1 cup milk
6 eggs
2 (12 1/2 oz) pkg frozen French toast,

1 cup diced ham
1 cup diced turkey
1 cup shredded Swiss cheese
1/4 cup fresh parsley, chopped
1 tbsp powdered sugar
2 cups frozen strawberries, thawed with the syrup


1. Whisk together milk and eggs. In a separate bowl combine the ham, turkey, cheese and parsley.

2. Cut french toast into 3/4" cubes. In a 9 x 13 inch baking dish
layer half the bread cubes, top with half the meat and cheese mixture; repeat.
Pour milk and egg mixture over all. Cover and refrigerate overnight.

3. Bake at 375 F. 30 to 35 minutes or until set in the middle.
Cool 10 minutes. Sprinkle with powdered sugar.
Serve topped with strawberries.

Yield: 16 Servings



2 cups raw hamburger
2 cups raw potatoes, sliced
2 cups celery, chopped
1/2 cup onions, diced
1 cup green bell peppers, diced
1 can (14 1/2 oz) canned tomatoes
1 medium onion, thinly sliced
1 1/4 tsp black pepper
2 tsp salt


1. Preheat oven to 350 F.

2. Grease a 13 x 9 x 2 inch baking dish. Sprinkle each layer with
salt and pepper before adding the next layer.

3. Place potatoes in the bottom of the casserole. Add the layer of celery.
Add the layer of hamburger Add the layer of onions. Add the bell peppers.
Pour the tomatoes over the mixture.

4. Bake for 2 hours.




1/4 cup coriander seeds
1 fresh pork leg (18 to 20 lbs),
skinned and trimmed of top layer of fat

3 to 4 cups apple cider
2 cinnamon sticks
6 green cardamom pods
1 red onion, cut into wedges
1 yellow onion, cut into wedges
2 cups dried red cherries or dried cranberries
1/4 cup loosely packed thyme leaves
1/2 cup fresh parsley, chopped


1. Preheat oven to 350 F. In a skillet toast coriander seeds over medium high heat about 1 1/2 minutes or until fragrant, shaking pan often. Transfer to a dish to cool. Place seeds in coffee or spice grinder. Grind until seeds resemble coarse meal.

2. Rub pork with salt, freshly ground black pepper and ground coriander seeds. Place on rack in large roasting pan. Add 3 cups of the apple juice, the cinnamon and cardamom to pan.
Roast 5 1/4 to 6 hours or until pork reaches an internal temperature of 140 F. Remove from oven. Transfer pork to a large platter; keep warm. Pour pan juices through a mesh strainer into a large liquid measuring cup. Return pork to pan along with onions. Increase oven to 400 F.

3. Meanwhile, for Cherry Glaze skim fat from strained pan juices (if necessary, add additional apple juice to make 2 1/2 cups).
Transfer to a large saucepan. Add dried cherries.
Place over medium high heat. Simmer 10 to 15 minutes or until cherries rehydrate and liquid is consistency of syrup.

4. Brush pork with 1/4 cup of the Cherry Glaze. Return to oven. Roast 30 to 60 minutes or until pork reaches internal temperature of 150 F. and onions begin to brown (cover loosely with foil if pork becomes too brown).
Remove from oven, cover with foil.
Let stand 15 minutes.

To serve: Place pork on a warm platter. Arrange roasted onions around pork. Stir half of the fresh thyme and parsley into the Cherry Glaze. Carefully spoon some of the glaze over pork and top with remaining herbs. Serve with Cherry Glaze.

Yield: 8 servings (6 oz meat with 1/3 cup sauce) plus leftovers.

To check temperature: Insert meat thermometer into thickest
park of ham close to bone but not touching bone.
For accuracy, check multiple places.

Nutrition Information

*Total Fat (g)17
*Saturated Fat (g)6
*Monounsaturated Fat (g)8
*Polyunsaturated Fat (g)1
*Cholesterol (mg)146
*Sodium (mg)265
*Carbohydrate (g)42
*Total Sugar (g)32
*Fiber (g)5
*Protein (g)51
*Vitamin C (DV%)18
*Calcium (DV%)12
*Iron (DV%)20
*Percent Daily Values are based on a 2,000 calorie diet




3 chicken leg quarters (about 2 lbs total)
1 can (14 oz) reduced sodium chicken broth
2 1/4 cups water
1 bay leaf
1 tsp dried, crushed thyme
1 tsp salt
1/2 tsp ground black pepper
2 cups carrots, sliced
1 1/2 cups onion, chopped
3 cups dry wide noodles
2 cups milk
1 cup frozen peas
2 tbsp flour


1. Remove skin from chicken. In a 4 to 5 quart Dutch oven, combine chicken, water, broth, bay leaf, dried thyme, salt and pepper. Add carrots and onion. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until chicken is no longer pink. Discard bay leaf.

2. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop or shred chicken; set aside.

3. Return vegetable mixture to boiling. Add noodles; cook uncovered for 5 minutes. Stir in 1 1/2 cups of the milk
and the peas.

4. In a screw top jar combine remaining 1/2 cup milk and flour. Cover and shake until smooth. Stir into the noodle mixture. Cook and stir over medium heat until thickened and bubbly. Stir in chicken. Cook for 1 to 2 minutes more or until heated through.

Yield: 6 servings Weight Watchers PointsPlus+ =8

Nutritional Information

Total Fat (g)6
Saturated Fat (g)2
Cholesterol (mg)102
Sodium (mg)624
Carbohydrate (g)37
Fiber (g)4
Protein (g)27
Percent Daily Values are based on a 2,000 calorie diet.




I can Pillsbury Crescent "Recipe Creations"
(found in biscuit section of dairy case)

1/3 cup shredded cheese
1/2 cup bacon, chopped
(about 10 slices of thick cut bacon)

1/2 onion, chopped
1 egg
1/4 cup whipping cream


1. Preheat oven to 375 F.

2. Start frying your bacon and onion in fry pan.

3. While cooking, unroll dough and cut into 12 squares.
Place squares into ungreased muffin cups. Spoon in cheese.
Top with bacon onion mixture on top of cheese.

4. In a bowl, beat egg and cream together and pour about
1 tbsp of the cream mixture into each cup.

5. Bake 12 to 15 minutes.

Yield: 12




2 lbs fresh sweet potatoes
1/2 cup sugar
1/4 cup butter,melted
1/4 cup milk
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 cup brown sugar, packed
1/2 cup chopped pecans
1/4 cup flour
1 tbsp butter, melted


1. Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered in enough boiling salted water to cover for 25 to 30 minutes or until tender. Drain.

2. Preheat oven to 350 F. Transfer potatoes to a large mixing bowl.
Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs and vanilla.
Transfer sweet potato mixture to a 2 quart casserole dish.

3. In a small mixing bowl combine brown sugar, pecans, flour and the
1 tbsp melted butter.
Sprinkle over sweet potato mixture.

4. Bake uncovered for 30 to 35 minutes or until hot and bubbly.

Yield: 6 to 8 Servings


Calories 421, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 97 mg, Sodium 160 mg, Carbohydrate 61 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 8%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet.




1 (32 oz) pkg frozen hash browns, thawed
1 medium size onion, chopped finely
6 tbsp margarine, melted
1 (16 oz) tub sour cream
1 (8 oz) bag cheddar cheese, shredded
1 (10 1/2 oz) can cream of chicken soup
cornflakes, crushed
4 tbsp margarine, melted


1. Preheat oven to 350 F.

2. In a 13 x 9 inch baking pan make single layers of
the following:
Potatoes, onions, 6 tbsp melted margarine, sour cream,
cheddar cheese and soup. Sprinkle top with cornflakes.

3. Drizzle 4 tbsp margarine over top. Bake 1
hour or
until bubbly and piping hot.
Remove from oven and serve.



4 small boneless skinless chicken breast halves,
cut in half crosswise
8 No-boil (oven ready)lasagna noodles
1 lemon
1 cup ricotta cheese
1 cup pitted green olives
Fresh Rosemary, optional
olive oil
ground black pepper


1. In a Dutch oven bring 3 inches water to boiling. Add noodles and 1 tsp olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; cut lemon in half. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel.
In a skillet heat 1 tbsp oil over medium high heat. Add chicken. Cook 10 minutes or until no longer pink, turning once. Add olives; heat through and remove from heat.

3. In microwave safe bowl combine ricotta, lemon juice and 1/2 teaspoon
each salt and pepper. Microwave on FULL power (high) 30 seconds stirring once.

4. Spoon ricotta mixture into bowls. Top with noodles, chicken, olive mixture, remaining lemon peel. Fresh Rosemary if desired. Pass lemon wedges.

Yield: 4 servings

Nutrition Information

Total Fat (g)19
Saturated Fat (g) 7
Cholesterol (mg)130
Sodium (mg)1053
Carbohydrate (g)30
Fiber (g)4
Protein (g)39
Vitamin C (DV%)44
Calcium (DV%)17
Iron (DV%)15
Percent Daily Values are based on a 2,000 calorie diet




5 to 6 large apples
6 Snickers candy bars
1 (8 oz) bar cream cheese, softened
1 (10 oz) jar caramel ice cream topping
1 (12 oz) tub frozen whipped topping, thawed


1. Cut the apples and candy bars into small chunks.

2. Mix cream cheese and caramel topping with the apples and candy bars.

3. Fold in whipped topping and chill.

Yield: 8 Servings




1 1/2 cups grated carrots
1 cup raisins
1/2 cup thinly sliced celery
1/2 cup chopped walnuts
1/3 cup mayonnaise or plain yogurt


1. In a bowl combine all ingredients and mix well.

2. Cover and refrigerate until chilled.

Yield: 6 Servings Serving size: about 1/2 cup

Weight Watchers PointsPlus+ = 7
Nutritional Information

Calories 260; Protein 4g; Fat 16g (Sat. Fat 2g); Carbohydrate 25g;
Dietary Fiber 3g; Cholesterol 5mg; Sodium 105mg



1 cup melted butter
1/2 tsp. saffron threads, finely crumbled
(or 1 tsp powdered saffron)

1 cup milk
3/4 cup sugar
1 tsp. salt
2 pkg dry active yeast (4 1/2 tsp)
6 1/2 cups all-purpose flour
2 eggs, well-beaten, plus one egg white
raisins or currants to decorate


1. Crumble saffron threads into melted butter.
Let sit 30 minutes to an hour (this intensifies the saffron flavor).

2. Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top).

3. Stir in melted butter, sugar and salt. Pour mixture into mixing bowl and allow to cool until finger warm (just cool enough to touch). Stir in yeast and let sit for 10 minutes.

4. Mix 3 1/2 cups flour into liquid. Stir in two well beaten eggs. Add enough of remaining flour to form a soft dough (just until the dough pulls away from the sides of the bowl. Don't add too much flour).

5. Transfer dough to a large greased bowl and turn to coat all sides. Cover with a clean towel and allow to rise until doubled, about 1 hour.

6. Punch down risen dough. Lightly knead two or three times on a floured surface. Pinch off small handfuls of dough (about the size of a racquetball) and roll into "snakes." Shape snakes into "S" shaped buns or other desired shapes Place on a lightly greased baking sheet; cover with the towel again and allow to rise until doubled (about an hour).

7. Decorate buns with raisins, brush with egg white, and bake in preheated 375º F. oven about 15 minutes just until brown.

Yield: 20 buns




2 cups flour, sifted
3 tsp baking powder
1 tsp salt
2 eggs, well beaten
1 can (14 1/2 oz) cream style corn
2 cups milk
1/4 cup melted butter


1. Combine dry ingredients in a mixing bowl.

2. In another bowl combine eggs, corn, milk and melted butter.

3. Add wet ingredients into dry ingredients, mixing lightly.

4. Bake in a lightly greased skillet until golden brown, turning once.

5. Keep corn cakes warm in oven or warming drawer until all are cooked.

Variation: Add chopped bell peppers if desired.


CHICKEN CHOW MEIN (Weight Watchers 5 PointsPlus+)


1/4 cup butter
1/2 cup chopped mushrooms
2 cups chopped celery
2 onions, chopped
1/4 tsp garlic powder
2 1/2 cups chicken broth
1 (15 oz) can baby corn
1/2 cup green beans
2 tsp soy sauce
2 tbsp cornstarch
1/3 cup cold water
3 cups cooked, cubed chicken meat


1. In a wok or skillet, melt butter or margarine over medium heat.
Add mushrooms, celery, onions and garlic powder. Cook until the onions have wilted.
Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.

2. Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken and heat through.

3. Serve over white rice.


Serving size: 1/7 of recipe.

Nutritional Information Weight Watchers PointsPlus+ =5

Total Fat 9g
Saturated Fat 4.8g
Cholesterol 71mg
Sodium 683mg
Potassium 311mg
Total Carbohydrates 9.5g
Dietary Fiber 5.7g
Protein 20.1g
Sugars 4.9g




1/3 cup chopped onion
2 tbsp diced pimento
1 (10 3/4 oz) can low sodium condensed
cream of mushroom soup
3 tbsp fine dry bread crumbs
1/2 tsp ground black pepper
2 (9 oz) boxes frozen French style green beans
1/4 cup plain fat free yogurt
2 tsp margarine

1. Preheat oven to 350 F.

2. Cook the green beans according to package directions.
Drain well.

3. Meanwhile, in a small saucepan, cook the onion in margarine until tender.
Stir in bread crumbs and set aside.

4. In a large mixing bowl stir together the soup, yogurt, pimiento and pepper.
Stir in the beans.
Transfer mixture to a 1 quart casserole.
Sprinkle bread crumb mixture over beans in casserole.

5. Place casserole in oven and bake 25 to 30 minutes or until the mixture is heated
through and crumbs are golden brown.
If desired, garnish with additional pimiento pieces.

Yield: 5 side dish servings.

Nutritional Information Weight Watchers PointsPlus=3

Servings Per Recipe 5 side dish servings

Total Fat (g)6
Saturated Fat (g).5
Cholesterol (mg)3
Sodium (mg)330
Carbohydrate (g)15
Fiber (g)2
Protein (g)4
Vitamin A (DV%)11
Vitamin C (DV%)22
Calcium (DV%)11
Iron (DV%)7
Starch (d.e.).5
Fat (d.e.)1
Percent Daily Values are based on a 2,000 calorie diet




2 tbsp olive oil
1 lb large raw shrimp , peeled
1 tsp minced garlic
2 fresh green onions , chopped
3 tbsp cooking sherry
1 medium tomato, diced
1 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1 tsp white pepper
1/8 tsp oregano leaves
1/8 tsp ground thyme
2 tbsp chopped parsley


1. Heat the olive oil in a large skillet, and sauté the shrimp until they begin to turn pink.

2. Add the garlic and green onions; saute for 1 minute longer.

3. Add sherry, tomato, Worcestershire sauce, hot pepper sauce, pepper, oregano,
thyme and parsley.

4. Cook about 5 minutes, or until the shrimp is fully cooked and sauce has
thickened slightly then serve.

(Old Method)Weight Watcher Points = 3 per serving
Weight Watchers PointsPlus+=3

Nutrition Information

* Calories 131
* Total Carbs 6.8g
* Dietary Fiber 1.1g
* Sugars 1.5g
* Total Fat 7.6g
* Saturated Fat 1.1g
* Unsaturated Fat 6.5g
* Potassium 335.8mg
* Protein 7.3g
* Sodium 205.7mg
* Dietary Exchanges
* 1 1/2 Fat
* 1/2 Vegetable
* 1 Very Lean Meat