ArcaMax Recipes for September 25, 2009




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Appetizer
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Barbeque Bacon and Cheese Dip

2 8-oz. packages cream cheese
One half cup barbeque sauce
3 oz. real bacon bits
One half cup tomato sauce
One quarter cup sweet onion, chopped
1 cup sharp cheddar cheese, shredded

Spread cream cheese along the bottom of a 13 x 9 inch dish.  Spread 
barbeque sauce over the cream cheese.  Top with bacon bits, tomato, 
onion and cheese.  Serve with tortilla chips.

The Skinny:  Use low fat cream cheese and cheddar cheese.
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Main Course
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Roasted Herb Chicken

1 4-pound chicken
One quarter cup butter
1 sweet onion, chopped
2 cloves garlic, minced
1 10-oz. package frozen spinach, thawed and drained
1 Tbsp. dried sage
1 tsp. dried rosemary
One quarter cup lemon juice
One quarter cup cream
12 oz. season bread stuffing
1 cup water 

Melt butter in a large skillet and saute onion and garlic.  Add 
spinach, sage and rosemary.  Combine water and stuffing and stir 
until water is absorbed.  Add spinach mixture to stuffing, stir in 
cream and lemon juice and mix well.  Rinse out chicken and spoon in 
stuffing mixture.  Bake stuffed chicken in 350 degree oven for 2 
hours or until chicken is golden brown and cooked through.

The Skinny:  Use fat free Half and Half in place of the cream.

Carrot Pudding

3 egg yolks
3 egg whites
One quarter cup sugar
2 Tbsp. cornstarch
1 cup milk
3 cup peeled carrots, cooked and mashed
One quarter cup butter
One half tsp. salt
One half cup bread crumbs
Two thirds cup cream
One half tsp. ground cardamon 

Beat egg yolks and sugar until fluffy.  Combine cornstarch and milk 
and stir.  Heat milk and cornstarch in a saucepan over low heat until 
thickened.  Add egg yolks and sugar stirring constantly.  Add 
carrots, butter, salt, bread crumbs, cream and cardamon.  Beat egg 
white until firm peaks form and add to carrot mixture.  Pour into a 
lightly greased casserole dish and bake at 325 degrees for 1 hour or 
until set.

The Skinny:  Use low fat milk and fat free Half and Half in place of 
the cream.
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Dessert
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Creamy Orange Gelatin Salad

1 6-oz. package sugar free gelatin
2 cups boiling water
1 8-oz. package cream cheese, softened
1 14-oz. can sweetened condensed milk
1 8-oz. tub whipped topping
1 11-oz. can mandarin oranges, drained

Dissolve gelatin in boiling water and set aside.  Beat cream cheese 
until fluffy and blend in with gelatin and water.  Stir in whipped 
topping.  Refrigerate for several hours until firm.  Garnish with 
mandarin oranges before serving.

The Skinny:  Use low fat cream cheese and fat free whipped topping.
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Grocery List
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3 8-oz. packages cream cheese
One half cup barbeque sauce
3 oz. real bacon bits
One half cup tomato sauce
2 sweet onions
1 cup sharp cheddar cheese, shredded
1 4-pound chicken
One half cup butter
2 cloves garlic, minced
1 10-oz. package frozen spinach, thawed and drained
1 Tbsp. dried sage
1 tsp. dried rosemary
One quarter cup lemon juice
1 cup cream
12 oz. season bread stuffing
3 eggs 
One quarter cup sugar
2 Tbsp. cornstarch
1 cup milk
3 cup peeled carrots, cooked and mashed
One half cup bread crumbs
One half ground cardamon 
1 6-oz. package sugar free gelatin
1 14-oz. can sweetened condensed milk
1 8-oz. tub whipped topping
1 11-oz. can mandarin oranges, drained



(c) 2009 ArcaMax Publishing