Monday, December 19, 2011

Lion House Sugar Cookies

1 1/2 Cups sugar
2/3 cup shortening or butter
2 eggs, beaten
2 tbsp milk
1 tsp vanilla
3 1/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt

Cream sugar and shortening (butter makes a better tasting cookie). Add eggs, milk, and vanilla. Sift dry ingredients together and beat into creamed mixture, combining thoroughly. With hands, shape dough into a ball; wrap and refrigerate 2-3 hours until easy to handle.

Grease cookie sheets lightly. On lightly floured board, roll one half or one third of the dough at one time, keeping the rest refrigerated. For crisp cookies, roll dough paper-thin. For softer cookies, roll 1/8-1/4 inch thick. Cut into shapes desired with a floured cookie cutter. Reroll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. Sprinkle with decorative toppings (I waited to decorate them until after they were cooked :D). Bake at 400 degrees about 8 mins or until very light brown. Makes about 6 dozen.

Decorate and enjoy!!!

Tuesday, December 6, 2011

Pork Chops with Sweet Potato

Pork Chops with Sweet Potato

By: Jean Nieman 
"As snowbirds originally from Iowa, we love these tender chops and sweet potatoes with an orange sauce in the fall, no matter where we are, explains Jean Nieman from Mesa, Arizona."
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)


Original Recipe Yield 2 servings


  • 2 boneless pork loin chops, 3/4-inch thick
  • 1 teaspoon canola oil
  • 1 medium sweet potato, peeled and cut into 1/4-inch slices
  • 1 tablespoon butter, melted
  • 1/3 cup orange juice
  • 1 teaspoon brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground mace
  • Dash pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water


  1. In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with nonstick cooking spray. Layer with sweet potato; drizzle with butter.
  2. In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato.
  3. Cover and bake at 350 degrees F for 30-35 minutes or until the pork reaches 160 degrees F and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.


  • Nutritional Analysis: 1 pork chop with 1/2 cup sweet potato equals 356 calories, 16 g fat (7 g saturated fat), 84 mg cholesterol, 252 mg sodium, 23 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

Saturday, December 3, 2011

Pasta Salad

1 pk. color pasta, cooked
1 can Kidney Beans, drained
1 can corn, drained
1 can Garbanzo beans, drained
1 can olives, drained and chopped
cubed cheese--as much as you want
tomatoes, chopped and also as much as you want
Combined all together.
1 pk. Hidden Valley Fiesta Ranch Dip
2 cups buttermilk
2 cups mayo.
Mix well, pour over pasta and mix together well.

Wednesday, November 30, 2011

panera broccoli cheese soup

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.


Saturday, November 26, 2011

Creamy Pumpkin Trifle!

For Thanksgiving last year, I wanted to make something different than the ‘usual’ pumpkin or pecan pie! I knew my Strawberries ‘n’ Cream Trifle was always a hit during the summer holidays, so I decided to make a ‘fall’ version using pumpkin, cinnamon, and spice cake mix! It turned out even better than I could have imagined, and was gone before many of the pies were even touched!
The creamy ‘pumpkin pudding’ pairs perfectly with the spice cake…and the gingersnap topping adds the perfect crunch! My relatives could not believe this was a light dessert, and many of them asked for the recipe…Which usually means it was a hit! (not to mention I left with an empty trifle dish) If you are having a fall get-together, and are looking for a crowd pleaser, I can promise you that this dessert won’t let you (or your guests) down!


For the Cake Layer
  • 1 (18.25-oz) box spice-style cake mix (you could also use reduced sugar cake mix for even lower sugar/calories!)
  • 1  cup pumpkin
  • 1 cup water
For the Pudding and Whipped Cream Layers
  • 1 (1 oz) box no sugar added instant vanilla (or butterscotch) pudding mix
  • 1 cup fat free milk (or milk substitute of choice)
  • 1/2 cup pumpkin
  • 1 tbs brown sugar (or sweetener of choice to taste)
  • 1 teaspoon cinnamon (or pumpkin pie spice!)
  • 2 (12-ounce) containers light whipped topping
  • *Optional Topping: 1/3 cup gingersnaps, crushed


  1. To make the cake layer, start by preheating the oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick spray. Combine cake mix, pumpkin puree, and water in a large bowl. Mix until well combined, and transfer into the baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean. When completely cooled, crumble the cake  (or cut into small squares depending on the look you want) and set aside.
  2. While cake is baking, in a large bowl, whisk milk and pudding mix together for about 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Fold in 1 container of cool whip, and 1/2 cup of pumpkin, brown sugar, and spices until well blended. (Note: Leave the other whipped topping as is for the whipped cream layer).
  3. In a trifle bowl or (a large pretty glass serving bowl), layer half of the cake, half of the pudding/pumpkin mixture, and half of the whipped topping. Repeat layers until the trifle glass is filled to the top. (I like to end with the whip cream layer!)
  4. Garnish with cinnamon or crushed gingersnaps if desired, (you may also layer the gingersnaps throughout the layers. Refrigerate for 1 hour, or until ready to serve. (Also tastes great when made the night before!)
Note: *You may also use wineglasses or individual dessert glasses for individual trifles!

Enjoy!  Love Katie

Servings: 16 (~1 cup per serving)
Calories: 175 per serving
Weight Watcher Points Plus: 6 per serving