Cherry Delight

If you "like" Paula Deen on Facebook, then you will get alerts about a website www.womenofphiladelphia.com. For the last four years, they have had a contest. You get to enter an original recipe using at least 3 ounces of Philadelphia Cream Cheese. This contest inspired me to create a recipe. When I was growing up, my Aunt Ann make this wonderful jello and cream cheese dessert. This is my spin on her wonderful treat. I used cherries because I am trying to use more fruits and vegetables that are in season.

1 package black cherry jello
1 cup hot water
l cup cold water
18 fresh cherries
8 oz. cream cheese
1 tablespoon sour cream
1 tablespoon sugar

Add 1 cup boiling water to jello powder. Stir for 2 minutes. Add 1 cup cold water and stir. Pit and halve 12 cherries and add to jello. Refrigerate for 4 hours. When jello is firm, mix the cream cheese, sour cream, sugar, and the remaining 6 cherries (pitted and diced). Spread mixture carefully on top of jello. Serves about 4-6.

Black Bean Salad

We love no cook salads in the summer. It's really hot outside, and the last thing we want to do is turn on the stove. Try this dish with tostadas or any meal.

1can black beans
1can sweet corn
1 jalapeño seeded and diced
1/2 onion chopped
Dozen cherub tomatoes cut in half
Cilantro
1 tablespoon olive oil
Juice from lemon

Drain and rinse the beans and corn. Add other ingredients and gently stir. Refrigerate before serving.

Oatmeal Cookies

This recipe for Oatmeal Cookies was on the inside lid of the Quaker Oat's cardboard, cylindrical container. I tried making them and they were the sweetest, moistest cookies I'd ever had. I hope you enjoy them too!

1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 stick butter (softened)
1/2 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 eggs
3 cups Quaker Oats
1 cup raisins
1 tsp ground cinnamon

1. Heat oven to 350 F
2. In a big bowl mix butter and sugars with an electric mixer on medium until creamy
3. Add eggs and vanilla to mixture and beat well
4. Combine flour, baking soda, cinnamon and salt in a separate bowl. Mix well, then add to the other ingredients
5. Add oats and raisins and mix well
6. Drop tablespoons of dough on ungreased cookie sheets
7. Bake 8- 10 minutes until light golden brown
8. Cool a minute then cover cookies in container

Makes about 4 dozen cookies

Challah French Toast

A couple of years ago, we visited New Orleans. My sister-in-law, Lisa, lives there. When asked for a good place to have breakfast, she recommended a place that served the "best challah French toast." So we went. It was fantastic! I can't believe I waited this long to try to recreate the dish. We found our challah (pronounced hall-ah) at Central Market, but Carshon's Deli also sells it. So when you are in the mood for a decadent breakfast or brunch or want to impress your friends, try this recipe.

Challah bread
eggs
milk
butter
syrup
orange juice
chopped pecans

Directions: Cut the challah bread into 1 inch slices. To make two servings (2 slices per person) we used 2 eggs and about a tablespoon of milk. Mix eggs and milk in a bowl. Butter the skillet. When the skillet is hot, dip the bread into the egg mixture. Cook until golden brown on both sides. In another bowl, mix 4 parts syrup with 1 part orange juice. Add pecans and microwave for about 20 seconds. Pour over challah French toast and serve.

Strawberry Stuffed French Toast

Love watching Paula Deen. One day her two sons were on her show making her breakfast. They made stuffed strawberry French toast. We made some today and it was wonderful. I would recommend it to anyone who loves French toast! Good luck!

Bread
Cream cheese
Sliced strawberries
Egg
Milk
Butter
Powdered sugar

Directions: Spread cream cheese on two slices of bread. Put sliced strawberries on top of cream cheese. Press together. In a bowl whisk one egg with a tablespoon of milk per two French toast sandwiches. Coat skillet with butter. Dredge sandwiches in egg mixture and cook in skillet until both sides are golden. Top with powered sugar. Serve with syrup. Each sandwich is one serving.

King Ranch Chicken Mac and Cheese

I usually don't copy recipes straight from a magazine, but this one is an exception. I get Southern Living Magazine and love the recipes in the back. This recipe comes from the January 2012 issue and is on the cover of the magazine. The reason I really like this recipe is because I've always loved King Ranch Chicken. Plus, my husband, Chris, tries to "encourage" me to use less pans in the kitchen when I'm cooking. This only takes a cast iron skillet and a stew pot (or whatever you use to boil pasta). It's easy and delicious and could feed 4-6 people. I hope you like it as much as we have.

1/2 (16 oz.) package of pasta
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 (10 oz.) can diced tomatoes and green chiles (Rotel)
1 (8 oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese

Preheat oven to 350. Prepare pasta according to package directions. In skillet, saute onion, bell pepper and chicken with butter. Add other ingredients and mix in drained pasta. Bake in oven for 25 minutes.
(Lowfat tips: leave out the prepared cheese product and use olive oil instead of butter.)