1/2 C. chopped onion
3 C. chopped ham or chicken
16 oz. frozen cut broccoli thawed, drained
1 can condensed cream of mushroom soup
1 jar pasteurized process cheese spread-8 oz.
1 can sliced water chestnuts-8 oz. drained
1 C. uncooked instant rice
1 C. milk
1/2 C. chopped celery
1/2 tsp. freshly ground black pepper
Paprika optional
In crock pot, place ham, broccoli, soup, cheese spread, water chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth top, pushing rice down into mixture. Cover and cook on high for 2 to 2 1/2 hours or on low for 4 to 5 hours or until rice and onion are tender, stirring occasionally if possible.
1 package (4~serving size) Jell~O Brand Raspberry Flavor Sugar Free Gelatin
1 C. boiling water
1 package (10 oz.) Birds Eye Red Raspberries in Lite Syrup, thawed and divided
1/2 C. cold water
1~1/2 C. Cool Whip Lite Whipped Topping, thawed
Completely dissolve gelatin in boiling water. Place raspberries in blender container with cover. Blend until pureed; strain. Stir 1/2 C. raspberry puree into gelatin. Add cold water. Chill until slightly thickened. Gently stir in whipped topping with a wire whisk. Pour gelatin mixture evenly into six 6~oz. custard C., or 3~C. soufflé dish lined with a paper collar. Chill until firm, about 3 hours. Unmold, or remove collar. Serve soufflé with the remaining raspberry puree. To make collar, cut a piece of wax paper or foil long enough to wrap around dish and overlap slightly; fold in half lengthwise. Wrap doubled paper around dish, extending about 1 inch above rim. Secure with tape.
1 package (4~serving size) Jell~O Brand Orange Flavor Sugar Free Gelatin
3/4 C. boiling water
1 Tbls. Vinegar
dash white pepper
1/2 C. cold water
ice cubes
2 oranges, peeled, sectioned and drained (about 1 C.)
1/4 C. chopped celery
1 to 2 Tbls. red onion, chopped
Completely dissolve gelatin in boiling water. Add vinegar and pepper. Combine cold water and enough ice cubes to measure 1~1/4 C.. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add oranges, celery and onion. Spoon into individual dishes, or medium serving bowl. Chill until firm, about 2 hours.
1/2 C. chopped onion
3 C. chopped ham (or chicken)
16 oz. frozen cut broccoli thawed, drained
1 can condensed cream of mushroom soup
1 jar pasteurized process cheese spread (8 oz.)
1 can sliced water chestnuts (8 oz.) drained
1 C. uncooked instant rice
1 C. milk
1/2 C. chopped celery
1/2 tsp. freshly-ground black pepper
Paprika (optional)
In crock pot, place ham, broccoli, soup, cheese spread, water chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth top, pushing rice down into mixture. Cover and cook on high for 2 to 2 1/2 hours or on low for 4 to 5 hours or until rice and onion are tender, stirring occasionally if possible.
1 package (4~serving size) Jell~O Brand Lemon Flavor Sugar Free Gelatin
3/4 C. boiling water
8 oz. plain low fat yogurt
8 oz. reduced calorie sour cream
1/2 C. cocktail sauce
2 Tbls. lemon juice
1/2 pound imitation crabmeat, chopped
1 C. chopped celery
1/4 C. finely chopped onion
1~1/2 tsp. dill weed
Completely dissolve gelatin in boiling water. Stir in yogurt, sour cream, cocktail sauce and lemon juice until well blended. Chill until thickened, 20 to 25 minutes. Stir in imitation crabmeat, celery, onion and dill weed until well blended. Pour into 5~C. mold, which has been lightly sprayed with nonstick cooking spray. Chill until set, about 3 hours. Unmold. Serve with vegetable sticks or low fat crackers.
1/2 C. Butter, or margarine
1 C. Brown sugar
1 C. Applesauce
2 1/2 C. Flour
1/2 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Baking powder
1/2 tsp. Cinnamon
1/2 tsp. Ground cloves
1/4 tsp. Nutmeg, (optional)
1/4 tsp. Allspice, (optional)
1 C. Walnuts, chopped
In bowl cream butter, gradually add sugar to the creamed butter. Thoroughly mix until fluffy. Add applesauce. Sift together all dry ingredients then add those to the mixture. Add the nuts, and stir well. Pour cake mixture into wide-mouth canning jars. WARNING: Please use only canning jars that are specially tempered. Do not use cans or other jars that may not be appropriate for this method due to lead content. Or, use a special crock pot baking pan available through Rival Co. To assure that baked cakes will slip out easily, grease inside of jars well. (Lining bottom of jars with waxed paper also will help.) Cover each jar with a piece of foil greased on one side. Place greased side down and press foil around edges to seal tightly. Place jars in crock pot with crock pot liner in place. Cover, cook on high-heat setting for 2 3/4 to 3 hours or until cakes spring back when touched and a wooden toothpick inserted near the centers comes out clean. Remove jars from crock pot, cool 10 minutes. Unmold cakes, remove waxed paper. Serve warm or cool with whipped topping, if desired.
1 package (4~serving size) Jell~O Brand Lemon Flavor Sugar Free Gelatin
3/4 C. boiling water
1/2 C. cold water
1 Tbls. lemon juice
1/2 tsp. dill weed
dash black pepper
1/4 C. reduced calorie sour cream
1 can (6~1/2 oz.) tuna packed in water, drained and finely flaked
1/2 C. chopped celery
1/2 C. chopped red pepper
1/4 C. sliced pitted ripe olives
2 Tbls. sliced green onions
Completely dissolve gelatin in boiling water. Add cold water, lemon juice, dill and black pepper. Chill until slightly thickened. Blend in sour cream. Stir in remaining ingredients. Spoon into 3 individual containers or serving dishes. Chill until firm, about 2 hours.
1/2 C. butter
3 C. chicken broth
1 Tbls. Worcestershire sauce
1/2 C. chives
1 C. flour
16 oz. Cheez Whiz
6 oz. beer or nonalcoholic beer
1 1/2 C. cream
Melt butter. Add broth and add small amount of broth to flour and mix. Then add to butter mixture. Remove from heat, beat with wire whip. Add remaining ingredients. Cook on low in crock pot 4 hours or all day. Top with popcorn.
1 package (4~serving size) Jell~O Brand Lemon Flavor Sugar Free Gelatin
1/4 tsp. salt
1 C. boiling water
16 oz. 2 percent low fat cottage cheese
4 oz. Neufchatel cheese (light cream cheese)
1/2 C. packed fresh parsley sprigs
2 cloves garlic
2 Tbls. vinegar
2 tsp. dill weed
1 tsp. Worcestershire sauce
1/2 tsp. pepper
Completely dissolve gelatin and salt in boiling water; pour into blender container. Add remaining ingredients; cover. Blend at low speed 2 minutes, or until mixture is smooth, scraping down sides occasionally. Pour into serving bowl. Chill until set, about 4 hours.
1/2 C. all-purpose flour
3/4 C. sugar
3/4 tsp. baking powder
1/3 C. milk
1 Tbls. vegetable oil
1/2 tsp. vanilla
1/4 C. peanut butter
3 Tbls. unsweetened cocoa powder
1 C. boiling water
In a bowl, combine flour, 1/4 C. sugar and baking powder. Add milk, oil and vanilla, stir until smooth. Mix in peanut butter. Pour into a 3 1/2 quart crock pot. In same mixing bowl, stir together remaining 1/2 C. sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in cooker. DO NO STIR. Cover and cook on high 2 to 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and top with nuts.