Hamburger Cheese Pie (Grandma's)

I got this recipe, along with the other hamburger pie, from my Grandma Flitty. This one is also VERY good! One day, I might try adding the cheese to the normal hamburger pie.

Hamburger Cheese Pie

Ingredients:

1 ½ lb. ground beef

1 egg

3 tbsp. milk

3 tbsp. ketchup

1/2 cup bread crumbs

1 tsp. salt

1/8 tsp. pepper

2 tsp. Worcestershire sauce

¼ cup finely chopped onion

¼ lb. grated American cheese

Directions:

1. Slightly beat egg; combine with milk and ketchup.

2. Add to ground beef along with ½ cup bread crumbs.

3. Mix all ingredients until just blended.

4. Press half mixture into a 9 inch pie pan.

5. Cover with cheese.

6. Cover with remaining mixture.

7. OPTIONAL: ¼ tsp. oregano on top.

8. Bake at 425 for 15-20 min.

9. ENJOY!

Hamburger Pie (Grandma's)

I got this recipe from my Grandma Flitty and it is SOOO good! Enjoy!

Hamburger Pie

Ingredients:

Mashed Potatoes

1 lb. ground beef

1/4 cup onions, chopped

1 ½ tsp. salt (or less)

½ cup bread crumbs

½ cup ketchup

1/8 tsp. pepper

1/8 tsp. oregano

Directions:

1. Boil and mash some potatoes (1 or 2 depending on the size, you might need more). I like to add in some butter, milk, salt and pepper.

2. Combine crust ingredients and pat into a 9 inch pie plate; save about 1/3 of the mixture for later.

3. Fill with hot mashed potatoes. Flatten and use remaining mixture.

4. Bake at 350 for about 40 minutes.

5. Enjoy!

Lemon Poppyseed Bread

This is a special recipe to me! I LOVED when my mom would make this for me and had it for a birthday cake a few times growing up. We usually make it every year for our churches annual Fall Fair. Enjoy!

Lemon Poppyseed Bread

Ingredients:

1 package lemon cake mix

4 eggs

1/2 cup vegetable oil

1 (3 ounce) package instant lemon pudding mix

1 cup water

1/4 cup poppy seeds

Directions:

1. Preheat oven to 350 degrees F. Grease and flour 2 (8"x4") loaf pans. (I usually do 1 of the pans and 2 mini pans)

2. In a large bowl, mix together the cake mix, pudding mix, eggs, oil, water.

3. Carefully add poppy seeds.

4. Spread batter into pans and Bake for 25-35 minutes or until a toothpick inserted into the cake comes out clean.

5. ENJOY!

WW Slow Cooked Pork Chops n Taters

Pork Chops and Potatoes

Ingredients:

*6 4-ounce pork loin chops - trimmed

*1 10 3/4-ounce can Campbell's 98% Fat Free Cream of Mushroom Soup

*1/4 cup low sodium chicken broth

*1/4 cup Dijon mustard

*1/2 teaspoon dried thyme (I used italian seasoning)

*1 clove garlic - minced, or 1/4 tsp. garlic powder (I used refrigerated jar garlic)

*1/4 teaspoon black pepper

*6 medium potatoes -- thinly sliced (I used 5)

*1 onion - sliced (I chopped)

Directions:

1. In skillet, brown pork chops in 2 tablespoons oil, if desired. Drain fat.

2. In any size Crockpot Slow Cooker, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat.

3. Place browned pork chops on top of potato mixture.

4. Cover and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.

Serves 6.

Breakdown:

Per serving:

240 Calories (kcal)

6g Total Fat

18g Protein

28g Carbohydrate

38mg Cholesterol

565mg Sodium

WW Points: 6 pt.

Taco Soup

Taco Soup

Ingredients:

1 lb. lean ground beef (or stew beef, steak or chicken)

1 (15 oz.) can diced tomatoes with chilies

1 (15 oz.) can pinto beans (rinsed and drained)

1 can mushrooms (optional)

1 cup frozen corn

1 pkg. taco seasoning mix

2 cups water

1 tbsp. sugar (splenda works too)

Directions:

1. Brown and drain beef.

2. Rinse and drain beans, mushrooms and frozen corn.

3. Add ingredients to meat. Stir and bring to a boil. Cover, reduce heat and simmer for 10 minutes.

4. Remove from heat and let stand 5 minutes. Enjoy!

*Note: the longer it sits, the better it tastes. The next day is usually when it is the most tasty!

WW Points per 1 cup: 4

**Not sure on WW PP**

****Note: I made this in the slow cooker and it worked fabulous! Make sure to put your meat in first on the bottom (raw) and then beans and corn and everything else. Cook on low for 6-7 hours.

WW Chocolate Eclair

Chocolate Eclair (WW Style)

Ingredients:

36 graham cracker squares

2 tsp. vanilla

2 (4 serving size) pkg. sugar free instant vanilla pudding mix

1 (4 serving size) pkg. sugar free instant chocolate pudding mix

5 1/4 cups skim or 1% milk

1 Tbsp. chocolate syrup (I never use this when I make it)

1 1/2 cup fat free cool whip

Directions:

1. Evenly arrange 12 graham crackers in bottom of 9x13-inch baking pan.

2. In a large bowl, combine the 2 pkgs. of vanilla pudding mix with 3 1/2 cups milk; mix well using a wire whisk.

3. Blend in 1/2 cup cool whip and 1 tsp. vanilla; mix gently to combine.

4. Spread half of pudding mixture over graham crackers.

5. Top with remaining 12 graham crackers. Carefully spread remaining mixture over graham crackers.

6. In medium bowl, combine chocolate pudding mix with remaining 1 3/4 cup milk and 1 tsp. vanilla; mix well with whisk. (Will be almost the consistency of icing.)

7. Spread chocolate mixture carefully and evenly over vanilla mixture. Cover and refrigerate at least 1 hour.

8. Just before serving, spread remaining cup of cool whip evenly over top. Drizzle chocolate syrup evenly over cool whip.

Makes 12 servings at 3WW points each! ENJOY!

**Not sure on WWPP**

Hungry Girl Red Velvet Insanity Cupcakes

This is an AWESOME recipe! I made these for a fourth of July party and they were a hit! The recipe comes from Hungry Girl's book, 200 Under 200: 200 Recipes Under 200 Calories.

Each cupcake has 4 WWPP points, and it is worth every point!!

(When I took the pics to go with this I doubled the recipe, the actual recipe only yields 12-14 cupcakes)

Ingredients:
For cupcakes:
*1 cup moist-style devil's food cake mix
*1 cup moist-style yellow cake mix
*Two 25-calorie packets diet hot cocoa mix
*1/2 cup fat-free liquid egg substitute
*1/4 cup mini semi-sweet chocolate chips, divided
*1 tbsp. red food coloring (I actually didn't have enough, so that is why the cake isn't quite as red as it should be)
*1 tsp. Splenda No Cal granulated sweetener
*1/8 tsp. salt
For Frosting:
*6 tbsp. marshmallow creme
*6 tbsp. fat free cool whip, thawed
*1/4 cup fat-free cream, room temperature
*1 tbsp. Spenda No Cal granulated sweetener



Directions:

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, combine all frosting ingredients except for the Cool Whip. Fold in Cool Whip and refrigerate until cupcakes are ready to be frosted.


3. In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets.


4. Add 1/2 cup boiling water.


5. Mix until cocoa mix dissolves.


6. Add 1 cup cold water and mix well. Pour mixture into a bowl. Add cake mixes.


7. Add egg substitutes, remaining chocolate chips, food coloring, Splenda and salt. Whisk about 2 minutes until smooth and blended. **note: batter will be very thin, but that is ok!


8. Line 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups.


9. Bake in the oven for 15-20 minutes. Cupcakes will look shiny when done.

10. Allow cupcakes to cool completely, then evenly distribute frosting over tops. (In this case I added 4th of July sprinkles for the party!)