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Make sure you have some of this ready...great recipe for sore throats and chest colds  Ingredients makes about 2 cups 2 lemons thoroughly cleaned and sliced 2 piece of ginger about the size of your pointer and middle finger together sliced into coin size pieces Honey (about 1 cup-maybe more) Instructions In a 12-16 oz. jar combine lemon slices and sliced ginger.  Pour honey (organic is best) over it slowly. This may take a little time to let the honey sink down and around the lemon and ginger slices.  Make sure when the honey has filled in all the voids, there is enough to cover the top of the lemon slices. Close jar and put it in the fridge, it will form into a "jelly".  To serve: Spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.

Ingredients 3 Cups Potatoes, peeled, boiled and cubed (approx. 1 lb) 1 lb Skinless Smoked Sausage 4 tbsp Butter 4 tbsp Flour 2 cups Milk 1/2 tsp Salt 1/4 tsp Pepper 1/8 tsp Paprika 1/2 lb Velveeta cheese, diced 1/2 cup Shredded Sharp Cheddar Cheese Directions Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown. Preheat oven to 350°F Place potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.) Pour cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake for 35-45 minutes (watch, until golden brown on top).

Ingredients 1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth 1 - 16 oz. bag of confectioners sugar 1/4 c. butter, melted chocolate almond bark or chocolate candy melts  or 12 oz. semi-sweet chocolate chips & 2 tsp. shortening Directions In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together. Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping. While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth. Remove the baking sheet fro...

Cake Ingredients 2 eggs 2/3 C white sugar 4 Tbsp pineapple juice 2/3 C all purpose flour 1 tsp baking powder 1/4 tsp salt Topping: 1/4 cup butter (1/2 stick or 4 Tbsp) 2/3 C brown sugar 1-can pineapple rings 6-maraschino cherries Directions Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray. BAKE TIME 10-15 min In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits

Ingredients 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces 1/2 regular package uncooked bacon, finely diced 1 medium onion, diced 1/4 bunch celery, diced 8 cups milk 4 cups water 4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water) 1 teaspoon salt 1 teaspoon black pepper 3/4 cup salted butter 3/4 cup flour 1/4 bunch freshly chopped parsley 1 cup whipping cream ***For garnish:*** Shredded cheese fried bacon bits chopped green onions Directions In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.  To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not ...

Prep Time:  20 minutes                Cook Time:  1 hour                Yield:   9 servings     Ingredients for the crumble topping: 1/2 cup brown sugar 1/2 cup flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cardamom 1/4 cup butter, softened for the cake: 2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 3/4 cup sugar 1/4 cup butter, softened 1 large egg 1 teaspoon vanilla extract 1/2 cup buttermilk 3 cups fresh blueberries (or frozen, do not thaw!) Directions Preheat the oven to 375ºF. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture a...

Ingredients 8 medium potatoes, peeled and cut into quarters 1/2 cup cream cheese 1/2 cup sour cream 1/4 cup butter 1/4 cup milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper (optional) 1 1/2 cups shredded cheddar cheese, divided 8 slices bacon, cooked, chopped, divided 1/2 bunch green onions, sliced Directions Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well. Preheat oven to 375° degrees F. Transfer potatoes back to the saucepan. Masher with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.

Ingredients Frozen bread dough homemade is fine as well Pepperoni Mozzarella cheese Parmesan cheese Olive oil Italian seasoning 1/4 cup tomato sauce (Optional) Directions Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up. Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.  Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll. Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic sal...

Only 2 Points per cup, easy, and very filling! Makes 8-10 cup servings                                         WW Pts+: 3.5 per cup Ingredients 1 26-30 ounce bag frozen hash browns (plain) 2 14 ounce cans non-fat chicken broth 1 10-3/4 can 98% fat free cream of chicken soup 1/4 cup chopped onion 1/4 tsp pepper 1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese 1 cup fat free milk Directions Add first 5 ingredients to crockpot and cook on high for an hour Stir and then turn to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer. Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish) Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns.

Ingredients  the Cordon Bleu: 1 cup bread crumbs (preferably fresh) 3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts) 12 slices good quality deli ham 2 tablespoons butter, melted 1/2 pound (8 ounces) thinly sliced Swiss cheese the Parmesan-Dijon Cream Sauce: 2 tablespoons all-purpose flour 1 cup milk 2 tablespoons butter 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed) 1/2 teaspoon salt 1/2 cup grated Parmesan cheese 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce Directions First step - Lightly grease a 9X13-inch baking dish with cooking spray and preheat to 350 degrees.so  In a bowl, mix the bread crumbs & melted butter. Set aside. Lay the cut chicken breasts in a separate layer in the 9X13-inch dish.then  Layer each chicken breast using 2 slices of ham and t...

For many people, Hasselback style potatoes are nothing new. Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indee d, making for a brilliant addition to any meal! Ingredients : 16 ounces potatoes 3 to 5 garlic cloves, thinly sliced 4 tablespoons butter, melted 2 tablespoons olive oil salt and fresh black pepper Fresh chives (diced) Bacon (cut into large chunks) Shredded Cheese of your choice- 1-cup Sour Cream, recipe follows** Directions : Preheat oven to 400 degrees F. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper. When the potatoes begi...

Ingredients : 1 (8 ounce) package cream cheese, softened 1/2 cup Ranch dressing 1/2 cup Buffalo wing sauce (Frank's is the brand I like) 1 cup shredded cheddar cheese, divided 1 1/2 cups cooked and shredded chicken 24 wonton wrappers 1/4 cup blue cheese crumbles Directions : 1. Preheat oven to 375 degrees. Spray brownie pan very lightly with kitchen spritzer. 2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken. 3. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese. 4. Bake for 18 minutes...

Ingredients : 1 1/4 lbs. potatoes (I used a yellow skinned potato) 3 tablespoons buttermilk (or milk) 1/8 cup sour cream OR Left over mashed potatoes (or packaged mashed potatoes) Other 1/8 teaspoon garlic powder 1 1/2 tablespoons butter 1/2 tablespoon sliced chives (or green onions) 3 pieces of bacon cooked crisp and chopped or 2 tablespoons bacon bits 1/3 cup shredded cheddar cheese 10 3/4" cubes of cheddar cheese 1 roll of biscuit dough (10 biscuits) salt and pepper to taste Instructions : Preheat oven to 350 degrees. Wash potatoes and poke with a fork a few times. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slighty. Slice each potato in 1/2 length wise. Scoop out the pulp and mash potatoes, buttermilk, sour cream, butter, garlic powder, salt and pepper until smooth. Stir in chives, bacon and shredded cheddar cheese. Let cool completely. Wrap 1 1/2 tablespoons of mashed pota...

Ingredients : 1 pound boneless beef chuck roast, sliced into thin strips 1 cup beef consumme 1/2 cup soy sauce 1/3 cup brown sugar 1 tablespoon sesame oil 3 garlic cloves, minced 2 tablespoons cornstarch 2 tablespoons sauce from the crock pot after being cooked Fresh broccoli florets (as many as desired) Hot cooked rice Directions : 1. Place beef in a crock pot. 2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours. 3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. 4. Add broccoli to the crock pot. Stir to combine. 5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken). 6. Serve over hot cooked rice.

Ingredients: Batter 1/3 cup cornstarch 1 1/2 cups flour 2 teaspoons garlic, minced 2 teaspoons paprika 1 teaspoon salt 1 teaspoon pepper 24 ounces beer 4 vidalia onions (I use walla wallas here in Calgary) Seasoned flour 2 cups flour 4 teaspoons paprika 2 teaspoons garlic powder 1/2 teaspoon pepper 1/4 teaspoon cayenne Creamy Chili sauce 1 pint mayonnaise 1 pint sour cream 1/2 cup tomato chili sauce 1/2 teaspoon cayenne Outback Dipping Sauce 1/2 cup mayonnaise 2 teaspoons ketchup 2 teaspoons creamed horseradish 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano 1 dash black pepper 1 dash cayenne Directions: "Alrighty-forthe seasoned flour" combine flour, paprika, garlic powder, pepper and cayenne-mix well. "Creamychili sauce" combine mayo, sour cream, chili sauce and cayenne-mix well. "Dippingsauce" Blend everything together well and let sit for 2 hours-refidgerated- or overnight.   ...