Flip-Flop Cobbler

1 cup all-purpose flour2 teaspoons baking powder1/8 teaspoon salt1 cup white sugar1/2 cup milk1 (29 ounce) can sliced peaches, juice reserved1/4 cup butterIn a large mixing bowl, cream butter or margarine with 1/2 cup sugar. In another bowl, combine flour, baking powder, and salt. Alternately add these ingredients and the milk to the creamed mixture. Spread batter in greased casserole dish or loaf pan. Top the batter with the fruit, and pour 1 cup of juice over the top of the fruit. Top the fruit with the other 1/2 cup of sugar. (Can omit sugar if the fruit is already sweet enough to your liking.) Bake at 375 degrees F (190 degrees C) for 45 minutes. Amount Per Serving  Calories: 343 | Total Fat: 8.3g | Cholesterol: 22mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 343

Total Fat: 8.3gCholesterol: 22mgSodium: 280mgTotal Carbs: 66.3g    Dietary Fiber: 2.3gProtein: 3.8g

Oreo(TM) Cookie Bark

1 (20 ounce) package chocolate sandwich cookies with creme filling2 (18.5 ounce) packages white chocolateLine a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside. In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon. In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan. Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour. Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container. Amount Per Serving  Calories: 59 | Total Fat: 2.5g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 50

Amount Per Serving

Calories: 59

Total Fat: 2.5gCholesterol: < 1mgSodium: 55mgTotal Carbs: 8.7g    Dietary Fiber: 0.3gProtein: 0.7g

Beer-Baked Irish Beef

6 slices bacon, diced1/3 cup all-purpose flour1 teaspoon salt1/2 teaspoon ground black pepper1 teaspoon ground allspice2 1/2 pounds cubed beef stew meat4 carrots, peeled and cut diagonally into 1-inch pieces4 large onions, cut into eighths2 cloves garlic, chopped1/4 cup minced fresh parsley1 teaspoon dried rosemary, crushed1 teaspoon dried marjoram1 bay leaf1 (12 fluid ounce) can or bottle Irish stout beerPlace the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet. Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides. Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker. Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours. Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces. Amount Per Serving  Calories: 601 | Total Fat: 38.5g | Cholesterol: 123mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 601

Total Fat: 38.5gCholesterol: 123mgSodium: 729mgTotal Carbs: 21.8g    Dietary Fiber: 3.4gProtein: 36.7g

Sensational Steak Sandwich

2 tablespoons olive oil1 pound thinly sliced sirloin steak strips8 ounces sliced fresh mushrooms1 green bell pepper, seeded and cut into strips1 medium onion, sliced10 slices provolone cheese1 loaf French bread1 (14 ounce) can beef broth1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon garlic powder2 tablespoons Worcestershire sauce1/8 teaspoon red pepper flakes1/4 cup Pinot Noir or other dry red wine1/2 cup prepared horseradish (optional)1/2 cup brown mustard (optional)Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender. Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping. Amount Per Serving  Calories: 1028 | Total Fat: 47.8g | Cholesterol: 151mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 1028
Total Fat: 47.8gCholesterol: 151mgSodium: 2616mgTotal Carbs: 78.8g    Dietary Fiber: 5.4gProtein: 68.6g

Pesto Turkey Burgers

1 1/4 pounds lean ground turkey 2 tablespoons basil pesto 1 teaspoon minced garlic 1/2 cup crumbled feta cheese 1 1/2 teaspoons seasoned salt 1/2 cup bread crumbs 1/2 teaspoon seasoned salt Preheat an outdoor grill for medium-high heat. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking. Amount Per Serving  Calories: 354 | Total Fat: 19g | Cholesterol: 124mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 354
Total Fat: 19gCholesterol: 124mgSodium: 907mgTotal Carbs: 11.7g    Dietary Fiber: 0.9gProtein: 34.1g