WW Texas Steak With BBQ Sauce – 6 Points

Yummy steak! You would never guess that this is WW Texas Steak from the taste. Love the rub and the sauce. It’s simple to make and delicious!!!

 

I think the rub and sauce would be good on pork too.

I put the rub on about an hour before I grilled the steak and it gave a great flavor that was very nice with the sauce.

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WW Texas Steak
Print
WW Texas Steak
Prep Time
15 mins
Cook Time
25 mins
Resting
5 mins
Total Time
45 mins
 

This steak and sauce is so good nobody believes that it's Weight Watchers.

Course: Main Course
Cuisine: American
Keyword: WW Texas Steak
Servings: 4
Calories: 205 kcal
Ingredients
  • 3 teaspoons brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 small onion finely chopped
  • 1/2 cup ketchup
  • 1/4 cup water
  • 2 tablespoons steak sauce
  • 2 teaspoons Worcestershire sauce
  • 4 5 ounce boneless beef top sirloin steaks, trimmed
Instructions
  1. Combine 2 teaspoons of the brown sugar, the chili powder, cumin, pepper, and salt in a small bowl.
  2. Spray a small saucepan with nonstick spray and heat over medium-low. Add the onion and cook, stirring frequently, until softened, about 4 minutes.
  3. Add 1 tablespoon of the spice mixture, the remaining 1 tsp of brown sugar, the ketchup, water, steak sauce, and Worcestershire sauce; bring to a boil.
  4. Reduce the heat and cook, covered, stirring occasionally, until the flavors are blended, 10 minutes.
  5. Set aside and keep warm.
  6. Spray the grill rack with nonstick spray and heat the grill to medium-high or prepare a medium-hot fire.
  7. Rub the steaks with the remaining spice mixture.
  8. Place on the grill rack and grill until an instant-read thermometer inserted into the side of each steak registers 130 degrees, 3-4 minutes on each side.
  9. Transfer to a platter, cover loosely with foil and let stand 5 minutes (until the temperature increases to 135 degrees for medium-rare).
  10. Serve with the sauce.

 

Enjoy!

Up Next:

Empress Chicken Recipe – Easy and Delicious

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Recipe based on one by teresas
Photo by Swirling F.

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One-Dish Microwave Spaghetti

This One-Dish Microwave Spaghetti is quick and easy comfort food. The flavor is dynamite. Garlic bread and a tossed salad make great additions.

 

I really appreciate not adding the humidity from a pot of boiling water to my house.

Interestingly enough this recipe really improves on the reheat…

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One-Dish Microwave Spaghetti
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One-Dish Microwave Spaghetti
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

One-Dish Microwave Spaghetti is quick, easy, and delicious.

Course: Main Course
Cuisine: Italian
Keyword: One Dish Microwave Spaghetti
Servings: 4
Calories: 295 kcal
Ingredients
  • 1 lb ground beef or 1 lb Italian sausage
  • 1 teaspoon garlic salt
  • 1 tablespoon dried onion
  • 1 26 ounce jar spaghetti sauce, plus
  • 19 1/2 ounces water
  • 4 ounces jarred mushrooms
  • 1 teaspoon parsley flakes
  • 1 teaspoon oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 pound spaghetti broken into 2-inch pieces (uncooked)
  • 1/3 cup parmesan cheese grated
Instructions
  1. Crumble ground beef into a microwave-safe casserole; add garlic salt & onion. Microwave on high until no longer pink (about 4 minutes); stirring once. Drain; stir to break meat into smaller pieces.
  2. Add tomato sauce, water, mushrooms, remaining seasonings, and spaghetti.
  3. Cover with casserole lid; microwave for 10-12 minutes or until spaghetti is tender, stirring twice.
  4. Let stand 5 minutes, sprinkle with Parmesan cheese and serve.

 

Enjoy!

Up Next:

P. F. Chang’s Mongolian Beef

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Recipe based on one by littleturtle
Photo by Liza

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New Potatoes, Green Beans & Ham

I serve New Potatoes, Green Beans & Ham as a side dish with fried chicken, but it would be a fantastic main dish as well. Great with Southern cornbread!

I cook this in a crockpot all day, but it can be cooked in a dutch oven on the stove, also.

I’ve also made this by mixing Lipton’s Garlic and Herb soup (1 packet) and 4 cups of water and it was wonderful. The soup really added richness to the broth.

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New Potatoes, Green Beans & Ham
Print
New Potatoes, Green Beans & Ham
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

A great side dish that reminds me of my childhood.

Course: Side Dish
Cuisine: American
Keyword: New Potatoes, Green Beans & Ham
Servings: 6
Calories: 295 kcal
Ingredients
  • 8 red potatoes scrubbed and halved
  • 1 16 ounce package frozen green beans (or fresh)
  • 1 large onion cut into about eight wedges
  • 2 cups ham cut into bite-sized pieces
  • vegetable broth or chicken broth
  • salt and pepper
Instructions

  1. Add all the ingredients to the slow cooker and cover, cook on low for 8 to 10 hours.

  2. If cooking on the stove you may need more broth, but the crockpot makes broth as it cooks, so you shouldn't need anymore.
  3. Use your own judgment on the amount of broth.

 

Serve with fresh, sliced tomatoes and cornbread for a great Southern meal.

Enjoy!

Up Next:

Easy Stove Top Macaroni Cheese

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Oriental Ramen Broccoli Coleslaw

I got this Oriental Ramen Broccoli Coleslaw recipe from my Cousin and it’s been a favorite of mine ever since. My guests all love it too.

 

You know they do when they ask to take home leftovers!!!

So easy, quick, and delicious! I love the different levels of crunchiness from both the broccoli coleslaw mix and the ramen.

I also love the combo of almonds and sunflower seeds.

If you’ve never liked coleslaw you absolutely must give this one a try. I think you’ll change your mind!

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Oriental Ramen Broccoli Coleslaw
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Oriental Ramen Broccoli Coleslaw
Prep Time
15 mins
Cook Time
0 mins
Marinating
1 d
Total Time
1 d 15 mins
 

Oriental Ramen Broccoli Coleslaw is a delicious side that's easy to make.

Course: Side Dish
Cuisine: Asian
Keyword: Oriental Ramen Broccoli Coleslaw
Servings: 4
Calories: 295 kcal
Ingredients
  • 2 3 ounce packages beef-flavor ramen noodles
  • 2 8 1/2 ounce packages broccoli coleslaw mix
  • 1 cup toasted slivered almonds
  • 1 cup sunflower seeds
  • 1/2 bunch green onion chopped
  • 1/2 cup sugar
  • 3/4 cup oil
  • 1/3 cup white vinegar
Instructions
  1. Before opening noodles, crush into 1-inch pieces. Open packages and set aside flavor packets.
  2. Place noodles in the bottom of a large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
  3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
  4. Toss before serving.

 

Enjoy!

Up Next: 

Fruit Salad With A Delicious Secret Sauce!

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Recipe based on one by Marsha D.
Photo by SharonChen

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Fire Crackers – Seasoned Saltine Cracker Recipe

Fire Crackers are a seasoned saltine cracker recipe that is simple to make and adds a special touch for your dips and spreads. Such a great recipe!

People always ask me to make these for parties.

They’re great served with an assortment of cheeses-salami-meats-spreads… there are never any leftovers at the end of the gathering!

Now, this is a seasoned saltine cracker recipe but if you like, instead of saltine crackers, you can also use pretzels, oyster crackers, rice chex (or any kind you like) and peanuts.

Multigrain crackers are also good!

I have also used different kinds of dip/dressing mixes successfully. So have fun and get creative!

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Fire Crackers
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Fire Crackers - Seasoned Saltine Cracker Recipe
Prep Time
15 mins
Cook Time
20 mins
Marinating
20 mins
Total Time
55 mins
 

A very simple little seasoned saltine cracker recipe for an appetizer that can be made up quickly for a party or unexpected guests! 

Course: Appetizer
Cuisine: American
Keyword: Fire Crackers
Servings: 8
Calories: 165 kcal
Ingredients
  • 1 lb unsalted saltine crackers 4 sleeves
  • 1 cup canola oil
  • 1 1 ounce packet ranch dressing mix
  • 2 tablespoons crushed red pepper flakes
  • 1/2 teaspoon garlic powder
Instructions
  1. Line crackers on ends (like dominoes) in an air-tight container.
  2. In a small bowl, mix oil, dressing mix, pepper flakes, and garlic powder. Stir until all ingredients are well mixed.
  3. Continue to stir to prevent the pepper from settling on the bottom of the bowl. Spoon mixture evenly over crackers, like drizzling icing on a cake.
  4. Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
  5. Bake in a 250 degree oven for about 15 to 20 minutes (stirring once or twice during that time).
Recipe Notes

Store in a ziplock bag. Will keep for about a week -- if they last that long!

Tips And Tidbits About Fire Crackers

These Fire Crackers are definitely not fancy appetizers. Far from it! I mean this is a seasoned saltine cracker recipe! So you don’t have to have fancy serving platters. Use cutting boards, cookie sheet pans, mirrors or even checker or backgammon boards!

If you’re going to serve dips (Like the Knorr Spinach Dip Below) with your Fire Crackers just remember that many dips taste better if made the day before serving!

So don’t hesitate to make that dip a day ahead of time and let those flavors marry together to make your dip even more amazing!

Enjoy!

Up Next: 

Knorr Spinach Dip – Traditional Classic Recipe

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Recipe based on one by CheCheCherie
Photo by gailanng

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Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins will knock ya’ sideways! Tender little morsels of pumpkin, cream cheese, and a streusel topping.

 

I can’t remember when I’ve made a better batch of muffins than these!

Very moist. Not crumbly. Even on day two! Very tasty!

Toasting the nuts really enhances the flavor.

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Pumpkin Cream Cheese Muffins
Print
Pumpkin Cream Cheese Muffins
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

These Pumpkin Cream Cheese Muffins are great as a dessert or snack.

Course: Dessert
Cuisine: American
Keyword: Pumpkin Cream Cheese Muffins
Servings: 4
Calories: 325 kcal
Ingredients
  • 1 8 ounce package cream cheese
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons brown sugar
  • 4 1/2 tablespoons flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon cinnamon
  • 3 tablespoons butter
  • 3 tablespoons chopped pecans toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes.
  • 2 1/2 cups flour
  • 2 cups white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups canned pumpkin
  • 1/3 cup olive oil
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 375 degrees. Grease and flour 18 muffin cups.
  2. Filling: Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth. Set aside.
  3. Streusel Topping: Mix flour, sugar, cinnamon, and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. Muffin Batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon, and salt.
  5. Make a well in the center of the flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
  6. Fill cups with pumpkin mixture until they're about 1/2 full. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
  7. If you're using paper cups, try to keep cream cheese from touching the paper.
  8. Sprinkle on the streusel topping.
  9. Bake at 375 degrees for 20 to 25 minutes.

 

Enjoy!

Up Next: 

Provolone Garlic Bread

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Recipe based on one by spatchcock
Photo by Diana Johnson

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P. F. Chang’s Mongolian Beef

This P. F. Chang’s Mongolian Beef recipe is nothing short of amazing. It is exactly the same as P.F. Chang’s, and it’s so easy you just can’t mess up!

 

The step of velveting the meat in the corn starch is the secret to a good stir fry, I think. It’s the sauce, however, that really makes this dish!

This copycat recipe is every bit as good as the original!

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P. F. Chang's Mongolian Beef
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P. F. Chang's Mongolian Beef
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

P. F. Chang's Mongolian Beef is one of my favorite dishes and this recipe makes it so easy!

Course: Main Course
Cuisine: Mongolian
Keyword: P. F. Chang's Mongolian Beef
Servings: 4
Calories: 395 kcal
Ingredients
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger minced
  • 1 tablespoon garlic chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 large green onions sliced on the diagonal into one-inch lengths
Instructions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot.
  2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
  4. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty-five degrees angle to the top of the steak so that you get wider cuts).
  5. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  6. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking.
  7. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later.
  8. Stir the meat around a little so that it cooks evenly.
  9. After a couple of minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  10. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions.
  11. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  12. Leave the excess sauce behind in the pan.

 

Enjoy!

Up Next: 

Empress Chicken Recipe

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Recipe based on one by Tish
Photo by Delicious as it Looks

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Mexican Mess Bean Dip – Quick, Easy and Good!

Muy Bueno! This Mexican Mess Bean Dip is so simple and so good. It’s made with ingredients that are normally on hand plus it’s quick and easy to prepare!

 

This was the hit of our appetizer night!

You can fancy it up with extra veggies on top if you like. Sliced olives, green onion, diced tomatoes or sliced jalapenos come to mind.

Personally I can eat the whole thing just like it is.

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Mexican Mess Bean Dip
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Mexican Mess Bean Dip
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Mexican Mess Bean Dip is quick and easy to make and so good.

Course: Appetizer
Cuisine: Mexican
Keyword: Mexican Mess Bean Dip
Servings: 6
Calories: 225 kcal
Ingredients
  • 1 16 ounce can refried beans
  • 1 cup salsa I like medium
  • 4 ounces green chilies
  • 1 cup cheese shredded (I like a Mexican or taco blend)
Instructions
  1. Spray a pie plate.
  2. Mix all ingredients and place in pie plate.
  3. Bake at 350 degrees for about 15 minutes or hot in the center.
  4. Add extra cheese and anything else you want on top.

 

Enjoy!

Up Next: 

Tortilla Crisps

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Recipe based on one by cookee monster
Photo by lazyme

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Girl Scout Thin Mints Copycat Recipe

Double dog dare any Girl Scout Thin Mints fan to do a side-by-side taste test. We just did and move over girl scouts–no comparison…these are the best!

 

These were really fun to make and so easy!! They are a little time consuming, but worth the effort. Especially if you like thin mints as much as I do!

People didn’t believe that I had made them, and they weren’t store-bought.

They are fabulous and they taste great frozen too.

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Girl Scout Thin Mints
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Girl Scout Thin Mints Copycat Recipe
Prep Time
30 mins
Cook Time
12 mins
Cooling
2 hrs
Total Time
2 hrs 42 mins
 

If anything this Girl Scout Then Mints Copycat Recipe is better that the Girl Scout version.

Course: Dessert
Cuisine: American
Keyword: Girl Scout Thin Mints
Servings: 6
Calories: 325 kcal
Ingredients
Chocolate Cookie Wafers
  • 1

    18 1/4 oz

     package fudge cake mix
  • 3 tablespoons shortening melted
  • 1/2 cup cake flour measured then sifted
  • 1 egg
  • 3 tablespoons water
  • nonstick cooking spray
Coating
  • 3

    12 oz bags

     semi-sweet chocolate chips
  • 3/4 teaspoon peppermint extract
  • 6 tablespoons shortening
Instructions
  1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
  2. Preheat oven to 350 degrees.
  3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
  4. To cut, use a lid from a spice container with a 1 1/2-inch diameter.
  5. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
  6. Bake for 10 minutes.
  7. Remove the wafers from the oven and cool completely.
  8. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
  9. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
  10. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
  11. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
  12. Refrigerate until firm.

 

Enjoy these Girl Scout Thin Mints!

Up Next: 

Coconut Custard Pie

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Recipe based on one by spatchcock
Photo by Dine & Dish

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Panera Broccoli Cheese Soup

This Panera Broccoli Cheese Soup tastes exactly like Panera Bread’s soup. This is the best recipe for broccoli soup I have come across!! Yummmmmmmy. Just amazing!!

Even if it didn’t taste exactly like Panera who cares, it’s fantastic. It thickened up great and tasted amazing!

I just wish I had made bread bowls to go with it! At least I served it with some crusty bread. Delicious!

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Panera Broccoli Cheese Soup
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Panera Broccoli Cheese Soup
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

Panera Broccoli Cheese Soup is a favorite and this copycat is spot on.

Course: Soup
Cuisine: American
Keyword: Panera Broccoli Cheese Soup
Servings: 4
Calories: 325 kcal
Ingredients
  • 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 pound fresh broccoli chopped into bite-size pieces
  • 1 cup carrot julienned
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper
  • crusty bread
Instructions
  1. Saute onion in butter. Set aside.
  2. 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.
  3. Cook over low heat 20-25 minutes.
  4. Add salt and pepper. It can be pureed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.
  5. Serve with crusty bread and Enjoy :).

Up Next: 

Chicken White Bean Stew – Rachael Ray’s Recipe

Recipe based on one by chefnini
Photo by Diana Johnson

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