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September 21, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Weight Watcher Corner - Herbed Pork Chops Recipe | Broccoli and Cheese Casserole Recipe | Pineapple Pork Chops Recipe | Southwestern Beef Supper Recipe

Other Recipes - Carmelitas Recipe | Caramel Nut Bars Recipe | Glazed Peach Bread RecipePeach Pecan Bread Recipe | Peaches and Cream Pancakes Recipe | Apple Fries with Caramel Sauce Recipe
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Weight Watcher Corner

Herbed Pork Chops Recipe

1 (4 oz.) lean boneless center-cut loin pork chops
1/4 cup fine, dry breadcrumbs
1 1/2 teaspoons dry parsley flakes
1/4 teaspoon died whole rosemary, crushed
1/8 teaspoon pepper
1/4 cup Dijon mustard
Cooking spray

Trim fat from pork chops. Combine breadcrumbs, parsley flakes, rosemary, and pepper. Brush Dijon mustard over both sides of the pork chops. Dredge in breadcrumb mixture.

Coat a large non-stick skillet with cooking spray. Place over medium-high heat until hot. Add pork chops and cook 4 to 6 minutes on each side or until tender.
Makes 4 servings

Calories 221, Fat 10g, Protein 24g, Carbohydrate 6g, Fiber 0g, Cholesterol 68mg, Sodium 564mg
Weight Watcher Plus Points = 5 Points
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Broccoli and Cheese Casserole Recipe

1 cup uncooked rice
1/4 cup chopped onion
1/4 cup fat free milk
4 oz. Light Velveeta cheese, cubed
2 (10 oz) bags frozen chopped broccoli, thawed
1 (10 oz) can reduced fat Cream of Mushroom Soup
Preheat oven to 350
Combine all ingredients in large bowl.
Stir well. Bake for 45 minutes
8 servings,

137 Calories per serving, 3 grams fat, 19g carbohydrates, 2g fiber, 7g protein, 410mg sodium, 160mg Calcium
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Pineapple Pork Chops Recipe

4 (1/2 inch) pork chops
1 ( 8 ounce) can pineapple slices
2 tablespoon brown sugar
1/2 teaspoon ground nutmeg

Drain and reserve juice from canned pineapple. Place pork chops on baking dish that is lightly sprayed with cooking spray. Mix 2 tablespoons of the reserved pineapple juice with brown sugar and nutmeg. Spoon half of the mixture over the pork chops. Top with pineapple slices and sppon remaining mixture over the pineapple. Cover and bake 30 minutes at 350 degrees. Uncover and bake 20 minutes longer, sauce over chops occasionally.
4 Servings

Calories 306, Protein 38g, Fat 4g, Carbohydrate 13g, Sodium 79g, Fiber 1g
Weight Watcher Plus Points = 6 Points
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Southwestern Beef Supper Recipe

1/2 pound ground beef
1 small onion, chopped
3 cups frozen O'Brien potatoes, thawed
1 cup salsa
Salt to taste
Pepper to taste

Brown ground beef and onion in large skillet. Pour off any drippings. Stir in potatoes and cook over medium heat for 5 minutes, stirring occasionally. Stir in salsa and continue to cook 10 minutes longer.
6 Servings

Calories 178, Protein 12g, Fat 8g, Carbohydrate 14g, Cholesterol 35g, Sodium 307mg, Fiber 2g
Weight Watcher Points = 5 Points
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Bread Mixes from The Prepared Pantry

IN the 9/20 newsletter Diane WI asked about substituting caramel topping for caramels in a recipe she wants to make. Without knowing the exact recipe she is using, I would have some concerns about the result beeing the same with the substitution. I am not sure the bars would set up the same. Unwrapping the caramels is tedious and a hassle, but may be worth it. She could also buy caramel bits, if her grocery carries the. Here are two cookie bar recipes that I have that use the syrup. In one powdered sugar is added and in the other flour is added. I am not sure if the recipes will help you , but perhaps one is similar to your recipe and you can determine how much syrup would bee needed and what to add to it to thicken it.
Robbie IN

Carmelitas Recipe

1 cup all-purpose flour
1 cup quick cooking oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt- I omit this
1/2 c butter -- melted
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour

Preheat oven to 350 degrees F. Grease a 11x8 or 9x9 inch pan. Combine the 1 cup flour, oats, brown sugar, baking soda and salt in a
bowl. Add butter and mix to combine, mixture will be crumbly.

Press half of the mixture into the bottom of the prepared pan and bake at 350 degrees F for 10 minutes. Remove pan from oven and sprinkle the chocolate chips and chopped nuts over the crust.

Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture.
Bake for 15 minutes to 20 minutes.
Let bars COOL before cutting into 9 squares.
Robbie IN
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Caramel Nut Bars Recipe

1/3 c. butter, cut into chunks
3/4 c. all-purpose flour
3/4 c. quick-cooking rolled oats
3/4 c. brown sugar, packed
1/4 tsp. salt- I omit this
1/2 c. caramel topping
1/2 c. powdered sugar
1/4 tsp. vanilla
1/2 c. nuts, chopped

In medium mixing bowl, combine butter, flour, oats, brown sugar and salt. Beat at low speed of electric mixer until mixture forms coarse crumbs. Pat mixture in bottom of 9 inch square baking dish. Place on saucer in oven. Microwave at Power Level 5 for 5 to 6 minutes, or until set, rotating dish once. Set aside. In 4 cup measure or small mixing bowl, mix caramel topping, powdered sugar and vanilla. Microwave at High for about 2 minutes, or until mixture bubbles, stirring 2 times. Stir in nuts. Spread evenly over crust. Chill to set.
Cut into 24 bars.
Robbie IN
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Glazed Peach Bread Recipe

1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 (16 oz.) can peaches, drained, reserving 1 tbsp. liquid
2 eggs
1/2 c. sour cream
1/2 tsp. vanilla
2 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon

1/2 c. powdered sugar
1 tbsp. peach liquid
1 tsp. corn syrup
1/4 tsp. cinnamon

Preheat oven to 350 degrees and grease loaf pan. Cream together butter, sugar and brown sugar until fluffy. Chop peaches and stir in. Add remaining ingredients. Mix well. Pour into pan and bake for 60 to 70 minutes or until toothpick comes out clean. Remove from oven and cool for 10 minutes. Remove loaf from pan. Cool completely on wire rack. When cooled, spread glaze over it.
Mary J
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Peach Pecan Bread Recipe

1 (16 oz.) can sliced peaches
1 tbsp. lemon juice
2 eggs
3/4 c. sugar
1 tsp. salt
2 tbsp. peach preserves
6 tbsp. butter or margarine, melted
2 c. all purpose flour
3 tsp. baking powder
3/4 c. chopped pecans

Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup peaches; set aside. In blender container, combine remaining peaches, butter or margarine, eggs, the reserved peach syrup and lemon juice. Cover; blend just until smooth. Stir together dry ingredients.

Add egg mixture; stir just until moistened. Fold in reserved peaches and nuts. Turn into a greased 8"x4"x2" loaf pan. Bake at 350 degrees for 1 hour. Spread with peach preserves. Cool in pan 10 minutes; remove and cool on rack.
Mary J
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Peaches and Cream Pancakes Recipe

2 c. Bisquick baking mix
1 egg
1 1/2 c. milk
2 tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1 (29 oz.) can sliced peaches, drained
3/4 c. whipping (heavy) cream, whipped

Beat all ingredients except peaches and whipping cream with wire whisk or hand beater until well blended. Pour by scant 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until pancakes are dry around edges. Turn; cook until golden brown. Top with peaches and whipped cream.
Mary J
Click Here to Print this Recipe

This is for Dianne in Wisconsin.....for your Caramel Nut Bar recipe, you can now buy bags of caramel bits (small balls) that are the same caramel as the wrapped caramels. You would have to know approximately the weight of the 40 caramels, so you'd know how much of the bits to use.

Also IMHO the ice cream topping probably wouldn't give you the same results in the recipe as its a much thinner consistency.
Barb from San Diego, now living in Texas

I started WW again and am looking for some low point muffins, or any little trick with low points.
Marlene of Fl.

Apple Fries with Caramel Sauce Recipe

For the Apples:
4 to 5 tart apples, we used Pink Ladies
1 cup buttermilk
1 cup sugar
wondra flour
vegetable oil for frying
cinnamon and sugar, to taste

For the Dip:
1 (8 oz) cream cheese
1 small container cool whip (or 1 cup whipping cream with 1/2 cup sugar- whipped until stiff)
1 cup caramel sauce

In a fry pan, or deep fryer heat vegetable oil for frying.
Mix together the buttermilk and sugar in a medium size bowl. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning.
In a shallow dish, put a layer of wonder flour. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.
When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and brown the second side. Quickly remove to a tray lined with paper towels to soak up excess grease and cool. Sprinkle immediately with cinnamon and sugar while they are hot.

For the dip:
Mix together the the cream cheese and cool whip until completely blended then stir in the caramel sauce. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.

FROM: Family Favorites Recipes
Judy in Montana
Click Here to Print this Recipe

For Dianne's caramel question the only solution I could think was to check at the grocery the weight of a bag of caramel squares and look on the label how many servings per bag. For example if the weight is twelve ounces and two caramels make a serving and the bag claims to have 20 servings you can tell that it will have approx. forty caramels in that 12 ounce size bag. Next compare weight. If the weight is 12 oz. you need to select and equal weight of liquid caramel topping. That all sounds more complicated than it really is but I could not come up with anything else. Nana in SE Ohio PS: 2 caramels would not a serving make for me!

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