Original Nestle's Toll House Cookies

2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12 oz pkg.) Toll House Semi-sweet chocolate morsels
1 cup chopped nuts

Preheat oven to 350 degrees

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Graduallly beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 min. or until golden brown. Cool on baking sheets for two min. Remove to wire racks to cool completely.

Hot Chicken Salad

1 1/2 cups crushed potato chips
4 cups chopped chicken (cooked)
2 cups finely chopped celery
3/4 cup mayonnaise
2 T lemon juice
1 tsp. minced onion
1 tsp. salt
3/4 cup cream of chicken soup
1 cup grated cheese
2/3 cup crushed almonds

Mix all ingredients (except grated cheese, almonds, and potato chips) together and place them in a large greased baking dish. Let it stand in the refrigerator, covered over night. Spread potato chips, grated cheese, and crushed almonds on top. Bake for 20 to 25 min. in 400 degree oven. Serves 6-8

Classic Meat Loaf

1 slice of white bread
2 T. fat-free milk
1/2 cup ketchup
2/3 lb. ground beef
1/2 lb. lean ground veal
1/2 lb. lean ground pork
1/2 cup chopped onion
1/2 cup chopped parsley
1 T. spicy mustard
1 tsp. dried basil
3/4 tsp. salt
1/4 tsp. black pepper
2 large egg whites
cooking spray

Preheat oven to 350 degrees

Chop bread to 1 1/2 cups of crumbs. Combine breadcrumbs and milk in a large bowl; let stand for 5 min. Add 2 T. of ketchup over top of meatloaf and remaining ingredients. Shape meat mixture into a 9 X 5 inch loaf of a broiler pan coated wit cooking spray. Spread remaining 6 T of ketchup over top of meat loaf. Bake at 350 degrees for 1 hour. Let stand for 10 min.

from Cooking Light (myrecipes.com)

Caramel Cake

Ingredients
1 c butter, room temperature
2 c granulated sugar
4 eggs
3 c self-rising flour, sifted
1 c milk
1 tsp pure vanilla extract
FILLING
1/2 c butter
1 c packed light brown sugar
1/4 c milk
1 tsp pure vanilla extract
FROSTING
1/2 c butter
1 c packed dark brown sugar
1/3 c heavy cream, or more if needed
1 oz (16 ounce) box confectioner sugar
1 tsp pure vanilla extract
1 c chopped nuts, optional




Directions

1 Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy, then add granulated sugar and continue to cream well for 6 to 8 minutes.

2 Add eggs 1 at a time and beat well after each addition; add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

3 Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.

4 FILLING: While cake is baking combine butter, brown sugar and milk in a saucepan. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

5 Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill. Remove first layer and invert onto cake plate.

6 Pierce cake layer with toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer then repeat process; top with last layer and repeat process again.

Cook notes: As you stack layer together, stick with toothpicks to prevent cake from shifting.

7 FROSTING: Melt butter in a sucepan over medium heat and stir in brown sugar and cream; bring to a boil and transfer to mixing bowl.

8 Add confectioner's sugar and vanilla; beat until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Frost cake and sprinkle top with pecan or chopped nuts, if desired.






http://www.justapinch.com/recipe/mamas-caramel-cake-by-telisia-dodd-mstexas1-feature

Macaroni and Cheese

5 cups cooked macaroni - well-drained (7 oz. uncooked)
2 cups small curd cottage cheese
1 cup sour cream
1 egg, beaten
3/4 tsp. salt
1/8 tsp. pepper
8 oz. sharp Cheddar cheese, grated
1/4 cup Parmesan cheese (for topping)
1/8 tsp. paprika (for topping)
1/8 tsp. cayenne pepper (for topping)

Preheat oven to 350 degrees. Combine cottage cheese, sour cream, egg, salt, pepper. Stir in sharp cheese. Gently add cooked macaroni. Spoon into greased 3 qt. baking dish. Top with Parmesan, paprika, and cayenne. Bake approx. 40 min. or until set. Do not overbake. Serves 8 - 10.

(I think....  1/2 c. serving has 152 cal., 19 carb., 5 gr. fat, 10 gr. protein)

Chicken & Spinach Soup with Fresh Pesto

EatingWell.com


This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.

Makes 5 servings, about 1 1/2 cups each

Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)
Directions

Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
Nutrition Information

Per serving: 204 calories, 8g fat, 18g protein, 6g fiber, 691mg sodium

QUICK Roasted Chicken with Greek Flavors

Rotisserie chicken (buy at the grocery store or bake breasts at home)

Dressing
1 cup of red wine vinaigrette (such as Wish Bone)
1 tablespoon of chopped fresh oregano
1/2 tsp. salt

1/2 lb. of cherry tomatoes (cut in half)
1 1/2 oz. feta cheese, crumbled


Slice roasted chicken from the bones. Put chicken in a cooking dish with tomatoes. Spread dressing over chicken and tomatoes. Bake for 10 - 15 min. Sprinkle with feta and more torn oregano.

Optional - Add chunks of mozzerella and black olives.