Larry's Party Recipes

Mixed Berry Salad from Jean Hood

3 pints berries, strawberries, blackberries, blueberries, or raspberries

1/4 cup Truvia

2 tbsp vanilla basalmic vinegar

Wash berries, hull and slice strawberries in half.

Add sugar and vinegar, cover and let sit in refrigerator 1 hour.

Garnish with mint if desired.

Stuffed Tomatoes from Jean Hood

1/2 cup non-fat yogurt

4 wedges Laughing Cow cheese (any flavor you choose)

1 med shallot

2 oz turkey pepperoni

2 pint cherry tomatoes

Slice top of tomatoes and remove inside, leaving shell.

Place all other ingredients in blender and process until only small pieces of pepperoni remain.  Place in plastic storage bag, cut off tip of one corner and fill tomatoes.  Enjoy!

Taco Soup from Renee Bridges

1 pound lean ground beef

1 large onion, chopped

1 cans of pinto beans (I use Goya)

1 can kidney beans (Bush)

1 can whole kernel corn

1 can of diced tomatoes

1 package Original Hidden Valley Ranch Dressing

1 package Old El Paso Taco Seasoning

1 can Mexican tomatoes (Rotel)

Brown hamburger and onion. Pour off grease. Put in dressing and taco mixes. Pour everything in without draining and cook for 1 hour. 1 cup = 3 PointsPlus     

Strawberry Pie from Renee Bridges

4 cups sliced strawberries

1 small box cook and serve sugar free vanilla pudding

1 small box sugar free strawberry gelatin

8 Tb Redi whip free

Line a 9inch pie plate with the strawberries. Cook vanilla pudding according to package but, use 2 cups water and not milk. Stir in strawberry gelatin until dissolved. Pour over strawberries and refrigerate until set. Top with cool whip and serve. 2PP for the entire pie.

Hoppin’ John from Beverly Brower

8 oz small diced ham
2 cans black eyed peas (it's about 16 oz size for both peas & tomatoes)
2 cans diced tomatoes (I get jalapeno flavored 'cause I like it HOT)
1 bag frozen cut okra
1 onion cut into chunks

Put all items in large pot, bring to low boil, let cook on med to med-lo heat 'til onions are tender. OR...put all items in a crock pot, turn on high & let cook about 4 hours or until desired tenderness of onions, stirring occasionally for both. This makes 4-6 servings (your preference). 

This is a Simply Filling recipe and is only 4 PTS

Buff Chick Hot Wing Dip from Julie Smith

1 8-oz tub fat-free cream cheese, room temperature

½ cup Frank’s RedHot Original Cayenne Pepper Sauce

½ cup shredded part-skim mozzarella cheese

¼ cup fat-free ranch dressing

¼ cup fat-free plain Greek yogurt (like Fage Total 0%)

Two 9.75-ounce (or 10-ounce) cans 98% fat-free chunk white chicken breast in water, drained and flaked

Plae cream cheese in a large microwave-safe bowl and stir until smooth. Mix in Frank’s RedHot, mozzarella cheese, ranch dressing, and yogurt. 2PP per ¼ cup.

Fruit Salad from Paulette Davis

Any fruit of your choice – fresh, frozen or lite canned. Include in your fruit, pineapple tidbits.

1 small box instant fat and sugar free vanilla pudding

1 tube of drink mix – your choice of flavor (I used raspberry)

Mix pudding with drink mix. Add pineapple juice. Mix fruit and pour the juice mix over it. 2PP for the recipe

Banana Pudding  from Sandra Thomas 

2 packages sugar Free Vanilla Pudding (Use recipe on the box using skim or 1% milk)         

1 package Low Fat Cream Cheese                                                                                         

3/4 Cup Splenda (taste the mixture, if it needs more sugar, add ¼ cup more)                                                          

1 large container Cool Whip (Low Fat) 

1  teaspoon Real lemon juice   

1 box Reduced fat vanilla wafer                                                                                    

4 bananas sliced (may use less or more)

Make pudding according to recipe, using low fat milk (I use skim milk).  The pudding will set up quickly.

Whip cream cheese in a different bowl.  Add the Splenda and lemon juice to the cream cheese.  Then add the pudding and about ½ half of the Cool Whip to the cream cheese mixture. 

Use a container about 9 x 13 size.  Put a row of vanilla wafers on the bottom, add a row of bananas.  Pour about ½ half of the combined mixture over the vanilla wafers and bananas. Add another row of vanilla wafers and bananas and add the additional mixture on top.  Add the second half of the Cool Whip on the top and refrigerate.  This is very good for a low fat, low sugar recipe. Someone please figure out the PPV.

3,2,1 Cake            3PP

1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor

Makes 1 serving.
In a ziploc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake!

KEEP remaining cake mixture stored in the ziploc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need to remember is
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!
NOTES:
The best thing is, you open both cake mixes into a gallon storage bag, one that 'zip locks' or 'self-seals', or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of mix is simple, put it on a shelf. No need to refrigerate, since the mix is dry
Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor

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