Cheddar chive drop biscuits WW Green 3 points





I have been trying some weight watcher friendly recipes lately, and came across this EZ drop biscuit.  The texture is a bit different with this recipe, not as light and airy, but still very delicious....especially with a bowl of chili. 

I think the yogurt adds a nice tang, and I really liked the bit of cheddar. The chives were a perfect add in too. 

I will make these again, at only 3 points for the green plan, they are a very tasty alternative!

 

Cheddar Chive Drop Biscuits ( 3 points green ww)

small container of plain Greek yogurt (3/4 c.)
1 egg
1/4 c. cheddar cheese, shredded
1 c. self rising flour
dried chives (to taste)
pinch salt

Mix and drop onto parchment lined baking sheet. serves 6. Bake at 400 until lightly browned.

Instapot Babyrays BBQ ribs



I have been drooling at all the posts of Instapot Ribs so I decided to give them a try.
Actually I tried them twice!
The first time I set it for 40 minutes and they were sooo tasty!!!
But we like them "fall off the bone tasty" ....so the second time I set the time for 50 minutes and 10 minutes natural release.
PERFECT!!
Hubby keeps asking me to make them again...so I'd say they were a winner!

Instapot BBQ Ribs

1 rack baby back ribs( about 3 lbs.)
2 1/2 to 3 cups apple juice
Baby Rays BBQ sauce

Remove the membrane from the ribs. Cut in half.
Pour the apple juice into the crockpot.
Place the ribs on top of the rack. One on each side.
Close lid securely and make sure knob is turned to sealing.
Select manual setting, high, 50 minutes. 
Let it naturally release for 10 minutes.
Remove and place on foil lined baking sheet.
Brush with BBQ sauce.
Broil 10 or 15 minutes until sauce is heated through. 
Serve!


Slow Cooker crustless Pecan Pie



I like to buy those huge bags of pecans at Costco. I keep them in the freezer so I can grab some to add to yogurt...salads....or for baking

sweet treats like Pecan Pie.
This recipe for pecan pie has no crust and is made in the slow cooker. So simple to throw together and tastes just like a pecan pie. Warm and gooey ...so delicious!
It cooks for about 2 hours. You will need to watch so the edges dont burn. The center will be moist.....each crock pot is different, check it every so often.
It's just mouth watering served warm with a dab of ice cream or whipped cream!





Slow cooker crustless pecan pie
1 cup of brown sugar
1/2 cup all purpose flour
1 1/4 cup chopped pecans
2 large eggs, beaten
1/2 cup melted butter (cool slightly)
1 tsp. Vanilla
Mix the flour, pecans and brown sugar. Add the melted butter and mix. Stir in the beaten eggs and vanilla.
Pour into a well greased crockpot. Cook on high about 2 hours. It will be moist in the middle, but not runny, when done.
I hesitate to say how many this will serve. One scoop wasn't enough for us! I would guess 6 if served with ice cream on top.
BONUS...your house will smell wonderful while this cooks!

No Knead Bread






My daughter gave me a recipe scrapbook she had made me for Mother's day. I love it!!! I'm working my way through the recipes...so much fun to try them.( I'll include a few photos of the book below.)
One of my faves is the No Knead Bread. It's so easy to make and we love having a hearty slice with soups and casseroles. I dont even know if you can fail! It does require a dutch oven though.
Here it is:




Here it is:
No Knead Bread
( trish yearwood)
2 cups of all purpose flour
1 cup of whole wheat flour
2 tsp. Salt
1 1/8 th tsp. Active dry yeast which is half of a packet.
1 1/2 cup warm water
1 c. Shredded cheese any flavor
Whisk the flours,salt and yeast. Pour in the water and combine to make a sticky dough. Cover with plastic and leave in a warm area for 8 hours. Preheat oven to 450 with the dutch oven inside.
Take some flour in your hands and form the dough into a round. Place on some parchment paper and lower into the dutch oven. Cover with lid and bake 40 minutes. Uncover and top with cheese. Bake another 10 to 15 minutes until hard.










Tator Tot Taco Hotdish






Yum! I love a good casserole and around here you often see the old standby...Tatortot hotdish served at various functions. You can even buy a dish shaped for the state...Minnesota...comes with the recipe included!
But this one changes it up a bit. Instead of the cream soup...add a can of fiesta nacho cheese soup. And after browning the burger... add taco seasoning.
I often add a dab of sour cream and some chopped cilantro on top.
Great comfort food for these long cold winter days!
Taco tatortot hotdish
1 pound lean burger
1 pack taco seasoning ( or to taste...I add half the packet)
1 can fiesta nacho cheese soup.
1 can corn, drained
3/4 bag or so of tator tots
4 oz. Or more...lol of Cheddar cheese, shredded
Brown the burger. Drain off the fat. Add taco seasoning and 1/4 cup water. Add the soup and corn.
Pour the mixture into a greased 8 x 11 casserole. Top with as many tator tots as you can fit in a single layer.




Crock Pot Beef for Enchiladas


I love my slow cookers! I have 3 sizes and I keep them all in use throughout the month for various size recipes. 
I have a large one for turkey breasts and larger items, then the regular size I use the most, and a smaller one great for dips and dipping chocolate.  Now I added an Instapot to my kitchen and am trying out various recipes in that. (Today I made hard boiled eggs...wow a game changer for me. I'll be posting more about that another day.)

These enchiladas are just a simple recipe most of you may already make in some variation I'm guessing, but it's so good I decided to post it! 


(this photo is half a recipe)


Crock pot beef for Enchiladas

1 package stew meat or small roast cut in chunks
1 (10 oz)can enchilada sauce
1 (4 oz) can green chilies
Cook on low 6 to 8 hours. Shred and use as desired.



Beef Enchiladas

1 package  8" Tortillas
1 (10 oz) can enchilada sauce (may have some leftover)
 shredded cheddar cheese (as much as you like and any kind you like)
Sour cream and salsa for garnish

Place a spoon full of the beef mixture into tortilla shells, sprinkle with cheese and roll up. Pour some of the enchilada sauce into a 9 x 13 pan. Place the rolled tortillas on top. Pour some more of the sauce on top and add more cheese over all. Bake at 350 for about 20 to 30 minutes until heated through and cheese is melted. I often cover with foil for the first 15 minutes, then uncover for the rest.

How many enchiladas you get depend on how much beef and cheese you stuff them with. You can also add black beans, rice etc.( I make just half a pan one day for the 2 of us and then the other half the next day)

Pecan Pie Candy


These were a fun addition this year to my cookie trays. Just like pecan pie but with chocolate around it! You can't beat that combo. (I do have an awesome recipe for pecan pie with chocolate chips that can be found here.) Anyway....I saw this recipe in a cooking group I belong too and had to give it a try!

We love pecans. I buy them in the huge bags from Costco and keep them in the freezer. I always have them on hand.

Actually I have all the ingredients for these on hand most of the time...uto that could be dangerous..lol!


They were super EZ to make...and eat...lol!




Pecan Pie Candy

1/2 c. graham crackers, crushed fine
1 1/3 c. pecans, toasted and chopped fine
1/2 c. brown sugar
1/4 c. plus 1/8 cup maple syrup
1/4 c. plus 1/8 c. butter, melted and cooled slightly
12 oz. chocolate almond bark

Combine and chill for 30 minutes. Roll into 1' balls and place on parchment lined baking sheet. Chill an hour and dip into melted chocolate. Let sit until set. ( made about 2 dozen)