*** Homemade Dill Pickles

• 20 fresh dill sprigs
• 4 garlic cloves, thinly sliecd
• 12 medium pickling cucumbers (2.5 lbs) quartered lengthwise into spears
• 2 cups cider vinegar
• 1 1/4 cup water
• 1 Tbsp kosher salt
• 1 Tbsp sugar

NOTE: NEED CANNING INSTRUCTIONS

 For extra crisp cucumber, combine the spears with enough ice water to cover. Chill 4 hours, drain the spears, then prepare the recipe as directed.

Divide 12 dill sprigs and garlic among 4 clean (1-pint) glass canning jars, packing spears to within 1/2 inch of tops. Divide remaining 8 dill sprigs among jar, tucking sprigs between spears.

To make pickling liquid, combine vinegar, water, salt, and sugar in medium saucepan. Bring to boil, stirring occasionally, until salt and sugar are dissolved. Boil 2 minutes.

Divide pickling liquid among jars to cover cucumbers. Wipe jar rims clean; cover tightly with lids. Let cool 30 minutes. Chill at least 24 hours or up to 1 month.

Makes 12 servings (4 spears each), 0 WW PointsPlus per serving.

For GREEN BEANS, prepare as directed, but before making the pickling liquid, boil water and add 2.5 lbs trimmed green beans and boil 4 mins. Rinse under cold running water until cool, drain and divide among jars. (1 WW PointsPlus for 1/2 cup)

For MIXED VEGETABLES prepare as directed, except mix 2.5 cups cauliflower florets, 2 large sliced carrots, 3 thickly sliced celery stalks, and 2 thickly sliced bell peppers and use instead of spears. (1 WW PointsPlus for 2/3 cup)

*** Pasta and Broccoli Sausage Simmer

• 3 cups (9oz) uncooked spiral pasta
• 24 oz smoked kielbasa or polish sausage, cut into 1/4in slices
• 2 medium bunches broccoli, cut into florets
• 1 cup sliced red onion
• 28oz canned diced tomatoes, undrained
• 2 Tbsp minced fresh basil (or 2 tsp dried)
• 2 Tbsp minced fresh parsely (or 2 tsp dried)
• 2 tsp sugar

Cook pasta according to the directions. Meanwhile, saute the sausage, broccoli, and onion in a Dutch oven for 5-6 minutes or until broccoli is crisp-tender.

Mix in tomatoes, basil, parsley, and sugar. Cover and simmer for 10 minutes. Drain pasta; stir into the sausage mixture.

Makes 8 servings, 12 WW PointsPlus per serving.

Note: Revised the amount of sausage downward to help with points, overpowering flavor of sausage. 7/8/13

*** Fiery Shrimp with Bok Choy

• 3 tsp canola oil
• 1 lb medium shrimp, peeled and deveined
• 1 cup matchstick-cut carrots
• 2 baby bok choy, quartered lengthwise (or center pieces from 1 regular bok choy, cut into 3 inch pieces)
• 6 scallions, cut into 1.5-inch lengths
• 2 Tbsp grated peeled fresh ginger
• 2 large garlic cloves, minced
• florets from 1 crown of broccoli
• 1/2 cup jasmine rice (uncooked)
• 1 1/2 cups chicken broth
• 1 Tbsp lite soy sauce
• 1/2 tsp + a dash of red pepper flakes

Heat 1 1/2 tsp oil in large nonstick skillet over medium-high heat. Add shrimp and stir-fry until just opaque in center, 3 minutes. Transfer to medium bowl.

Add remaining 1 1/2 tsp oil to skillet. Add carrots, bok choy, scallions, ginger, broccoli, and garlic; stir-fry until fragrant, 2 minutes. Add rice, tossing to coat. Stir in broth, soy sauce and pepper flakes; bring to boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20-22 minutes.

Add shrimp to skillet; cook, stirring frequently, until heated through, 3 minutes.

Makes 2 servings, 12 WW PointsPlus each.

*** Rosemary and Olive Oil Chiffon Cake

• 1 1/2 cup cake flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cup granulated sugar
• 1 1/2 Tbsp finely chopped fresh rosemary
• 7 large eggs, separated, at room temperature
• 2/3 cup tepid water
• 1/2 tsp vanilla extract
• 1/4 cup EVOO
• 1/4 tsp cream of tartar
• 1 1/2 Tbsp confectioners' sugar

Place oven rack in lower third of oven and preheat oven to 325.

Whisk flour, baking powder, and salt in medium bowl. Whisk 1 cup granulated sugar and rosemary in large bowl until fragrant, about 1 minute. Add yolks and whisk vigorously until lemon-colored, about 1 minute. Whisk in water and vanilla until blended. Slowly add oil in thin steady stream, whisking constantly, until well blended. Add flour mixture, a little at a time, folding it in with rubber spatula until blended. Make sure the batter has a consistent texture, without clumps.

With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy. Increase speed to high. Add remaining 1/4 cup granulated sugar, 1 Tbsp at a time, beating until stiff peaks form, 1-1/2 minutes. Add beaten whites to yolk mixture, gently folding it in with rubber spatula just until blended.

Scrape batter into ungreased 10-inch bundt pan; spread evenly. Bake until golden brown and cake springs back when lightly pressed, about 55 minutes, rotating pan front to back halfway through baking time. Let cool. Remove cake from pan and put on serving plate; dust with confectioners' sugar. Cut into 16 slices.

16 servings, 5 WW PointsPlus each.

*** Yumbo Gumbo with Shrimp

• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• One 14.5oz can stewed tomatoes, NOT drained
• 1 cup Spicy Hot V8 vegetable juice
• 1 Tbsp cornstarch
• 1 cup frozen cut okra
• 2 tsp dry Cajun seasoning, or more to taste
• 1 tsp Frank's RedHot Original Cayenne Pepper Sauce, or more to taste
• 8oz raw shrimp, peeled, tails removed, deveined
• 8oz white crabmeat (about two 6oz cans drained)
• Black pepper, to taste
• 3 cups cooked rice

Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender.

Add tomatoes, vegetable juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add okra, Cajun seasoning, and hot sauce. Stir and bring mixture to a boil.

Reduce heat to low. Cover and let simmer for 10 minutes.

Add shrimp, and continue to simmer until shrimp are opaque and cooked through, about 3 to 4 minutes. Add crabmeat and 3/4 cup water. Raise heat to medium, and return to a boil.

Remove pot from heat, cover, and let thicken for 5 minutes. Season to taste with black pepper. If you like, add a little more Cajun seasoning and Frank's RedHot. Enjoy!

Makes 6 servings, 6 WW PointsPlus each.

*** Shrimp and Grits for Hungry Chicks and Dudes

• 1/2 cup quick-cooking grits
• Dash salt
• 1/2 cup shredded fat-free cheddar cheese
• 1 Tbsp light whipped butter or light buttery spread
• 1 wedge The Laughing Cow Light Original Swiss cheese
• 8 oz raw shrimp, peeled, tail removed, deveined
• 1/2 cup thinly sliced scallions (white and green parts)
• 1 Tbsp chopped fresh parsley
• 1 tsp lemon juice
• 1/2 tsp chopped garlic
• 2 Tbsp precooked real crumbled bacon
• Optional: hot sauce

In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 to 7 minutes. Remove from heat and stir in shredded cheese, butter, and cheese wedge, breaking cheese wedge into pieces as you add it. Cover and set aside until ready to serve.

Bring a large skillet sprayed with nonstick spray to medium heat. Add shrimp and cook until opaque, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, and garlic. If you like, add a dash or two of hot sauce. Stir well and remove from heat.

Serve grits topped with shrimp and bacon. Eat up y'all!

Makes 2 servings, 10 WW PointsPlus each.

*** Rosemary Bread

Bread

• 1 Tbsp white sugar
• 1 cup warm water
• 1 (.25 oz) package active dry yeast
• 1 tsp salt
• 2 Tbsp butter, softened
• 2 Tbsp rosemary, DIVIDED (more for butter below)
• 1 tsp Italian seasoning
• 3 cups bread flour
• 1 Tbsp olive oil
• 1 egg, beaten

Rosemary butter

• 4 Tbsp butter
• 1 Tbsp rosemary, chopped
• 1/2 tsp minced garlic (use sparingly, it stays raw)
• pepper, to taste

Dissolve the sugar in warm water in a medium, bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

Punch down dough, and divide in half, Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Preheat oven to 375.

Brush loaves with egg. Cut the top of the loaves with an "X". Bake 20 minutes in the preheated oven, or until golden brown.

Meanwhile, soften the butter and mix with the rosemary and garlic, then pepper to taste.

Each of the two loaves is 25 WW PointsPlus, butter is 12 WW PointsPlus

*** Sweet and Spicy Crunch Chex Mix

• 2 large egg whites
• 1/4 cup sugar
• 1 tsp cinnamon
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp cayenne
• 4 cups Corn Chex cereal
• 3 cups multigrain o's cereal
• 2 cups (6oz) multigrain pretzel nuggets with sesame seeds

VARIATIONS (add 1 PointsPlus per serving)

1) Choco-ginger: after cooling, stir in 3 oz chopped salted almonds, 2 oz chopped bittersweet chocolate, 2 tbsp sliced crystalized ginger (or other dried fruit)

2) Fall fruit crunch: tossing add 1/2 cup chopped pecans and 1/3 cup pumpkin seeds. After cool, stir in 1/2 cup coarsely chopped dried apples and 1/2 cup dried cranberries.

3) Popcorn-nut crunch: toss with 2 cups air-popped popcorn and 1/2 cup chopped walnuts. After cool, add 1/2 cup raisins, and 1/2 cup diced dried apricots.

Preheat oven to 300. Line pan with parchment paper.

Whisk egg whites, sugar, cinnamon, paprika, salt, cumin, and cayenne in large bowl until well blended. Add cereals and pretzels; toss to coat.

Spread mixture evenly in pan. Bake until cereals are lightly browned and dry, about 30 minutes, stirring every 10 minutes during baking time. Transfer to rack and let cool completely.

Makes 16 servings (1/2 cup each), 3 WW PointsPlus per serving.

*** Spiced Kisses Cookies

• 1 bag of Hershey's milk chocolate kisses
• 1 (16oz) roll refrigerated sugar cookie dough
• 1/4 cup granulated white sugar
• 2 Tbsp all-purpose flour
• 2 1/4 tsp pumpkin pie spice
• OR 1 1/4 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp allspice, 1/4 tsp ground nutmeg
• 1 tsp unsweetened cocoa

Preheat oven to 350. Unwrap 56 kisses and spread the sugar on a plate. Knead the dough, flour, spices, and cocoa in a large bowl until blended From dough by rounded teaspoonfuls into 1-inch balls. Roll them in the sugar.

Place on a baking sheet 2 inches apart and bake until cookies are puffed and just set in the center, 9 minutes. Transfer baking sheet to a cooling rack and gently press a kiss in the center of each cookie. Cool 2 minutes, then transfer cookies to the cooling rack. Cool until chocolate is firm, 1 hour. Repeat until you run out of dough or kisses, then scarf the leftovers like Cookie Monster. "Nom nom nom" sound effects optional.

Makes 56 cookies, 2 (1.75) WW PointsPlus per cookie.

*** Beef Tenderloin with Fresh Herb Sauce

• 1/2 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 1 medium garlic clove, smashed with knife and peeled
• 2 Tbsp water
• 1/2 Tbsp red wine vinegar
• 1 tsp olive oil
• 1/2 tsp fresh lemon juice
• 1/2 tsp table salt, divided
• 1/8 tsp freshly ground black pepper
• 1 spray cooking spray
• 8 oz raw, trimmed beef tenderloin (two 1-inch thick steaks)

In a blender or food processor, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, 1/4 tsp salt, and pepper. Blend on high, pulsing, until a smooth sauce is formed; set aside.

Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with remaining 1/4 tsp salt; add beef to skillet and cook, flipping once, about 7 to 8 minutes for medium, or longer for desired degree of doneness. Serve with sauce. Yields 1 steak and 1/3 cup sauce per serving.

5 WW PointsPlus per serving. Makes 2.

*** Buffalo Chicken Drumstick

• Chicken drumsticks or thighs
• Frank's Red Hot sauce (or generic equivalent)

Marinate the drumsticks overnight (preferably in a vacuum sealed container), making sure that the drumstick is fully covered in sauce (doesn't have to be submerged since the sauce is thick).
Preheat grill to around 400. (slightly below medium)
Grill 5 minutes, turn once, grill 5 more minutes.
Lower heat to 325 or so (low heat) and transfer to top rack of grill. Cook 25 more minutes.
2 WW PointsPlus per drumstick.

*** Barbecue Pulled Chicken Sliders

• 1/2 cup no-salt-added ketchup
• 1 tbsp dark brown sugar
• 1 tbsp cider vinegar
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/8 tsp ground allspice
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 8 (1.3oz) sliders mini buns
• 8 bread-and-butter pickle chips

Combine ingredients for sauce in a small saucepan over medium heat. Bring to a simmer; Cook 3 minutes or until slightly thick, stirring occasionally. Add chicken to ketchup mixture. Stir to combine. Cook 2 minutes or until chicken is thoroughly heated.

Makes 4 servings of 2 burgers each, 10 WW PointsPlus per serving.