Tuesday, March 16, 2010
Posted by Grandma Jeanne on February 21, 2010
2 packages crescent rolls
1 package Hillshire Farm cocktail sausages
6 tablespoons brown sugar
6 tablespoons honey
1 cup butter
1 cup chopped pecans
Melt brown sugar, honey, and butter in a saucepan.
Add pecans.
Pour into a 9×13 buttered pan.
Unroll crescent rolls. Cut each triangle intp 3 pieces.
Wrap around sausage.
Lay on top of pecans.
Bake at 400 degree oven for 15 to 20 minutes.
Makes 36 pieces
Posted by Grandma Jeanne on January 26, 2009
1 pound white chocolate
1 small bag mini pretzels
Melt chocolate in double boiler.
Put a handful of pretzels in chocolate.
Stir to coat.
Using a large-tong meat fork, remove and place on foil-lined cookie sheet.
Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes).
Store in airtight container.
Posted by Grandma Jeanne on December 22, 2008
1 tablespoon olive oil
1/2 cup diced onions
4 garlic cloves, chopped
4 ounces cream cheese
8 ounces sour cream
20 ounces creamed spinach, thawed
1 can (14.65 ounces) quartered artichoke hearts, drained
1 cup shredded Parmesan cheese
8 ounces Monterey Jack cheese
Your favorite crackers
Heat the oven to 350°F.
Spray a deep-dish pie or 13 x 9-inch baking dish with non-stick cooking spray and set aside.
Heat a large skillet
Add the olive oil, diced onions, and garlic. Stir-fry for 2 minutes or until onion is transparent.
Place the cream cheese in a microwave
Add the melted cream cheese, sour cream, thawed creamed spinach, drained artichoke hearts, and shredded Parmesan cheese to the onion garlic mixture.
Stir to combine and pour into the prepared baking dish.
Top with the shredded Monterey Jack Cheese.
Bake on the center oven rack for 35 minutes or until the cheese is melted.
Posted by Grandma Jeanne on January 19, 2008
8 ounces fat-free plain yogurt
3/4 cup crumbled feta cheese
2 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat sour cream
1 garlic clove, minced
1-1/2 cups finely chopped fresh spinach
1 teaspoon dill weed
1/8 teaspoon pepper
Fresh vegetables and/or bread
Line a strainer with four layers of cheese cloth or one coffee filter. Place over a bowl.
Place yogurt in prepared strainer. Cover yogurt with edges of cheesecloth.
Refrigerate for 2 hours or until yogurt has thickened to the consistency of whipped cream.
Transfer yogurt to a food processor
Add the feta cheese, cream cheese, sour cream, and garlic. Cover and process until smooth.
Transfer to a small bowl.
Stir in the spinach, dill, and pepper.
Cover and refrigerate until chilled.
Serve with vegetables and/or bread.
Yields 2 cups
1/4 cup has 68 calories
You can find a wide variety of blenders and food processors at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on December 20, 2007
I actually found this in a novel I am reading. It sounds so good that I am going to try it as soon as I get the ingredients. It is especially good if you are looking for a low calorie snack.
Nonfat whipped topping sandwiched between two low-fat cinnamon graham crackers
Freeze for 10 minutes.
That is it – eat and enjoy!
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