Monday, March 31, 2008

Gnocchi Bake

Adapted from

1 lb fresh gnocchi
1 lb sausage (I used a combo of chicken and turkey)
1 jar marinara sauce
1 cup shredded cheese
Turkey Pepperoni
Parmesan cheese

Preheat the oven to 350.

Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook 5-8 minutes, or until gnocchi floats to the top of the pot.

Meanwhile, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in the spaghetti sauce. Remove from heat, and carefully mix in the cooked gnocchi and the shredded cheese.

Transfer to a casserole dish. Sprinkle with Parmesan cheese and top with pepperoni.

Bake for 25-30 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.

Blue Moon Bread

Recipe adapted from William Sonoma Bread Cookbook

2 cups wheat flour
1 cup all purpose flour
3 tablespoons firmly packed Splenda brown sugar blend
1 tablespoon baking powder
1 teaspoon salt
1 bottle Blue Moon beer
Spray Butter

Preheat oven to 375. Spray a loaf pan with cooking spray.

Mix flour, brown sugar, baking powder, and salt. Add beer all at once. Mix until well combined. The batter will be lumpy. Pour into the prepared loaf pan and spray top with butter.

Bake until the top is crusty and a cake tester inserted into the center comes out clean, 35-40 minutes. Let rest in the pan 5 minutes, then turn the loaf out onto a rack to cool.


Recipe adapted from

3/4 c. all-purpose flour
3/4 c. whole wheat flour
1 Tbsp flax seed
1 Tbsp baking powder
1 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 large eggs, well beaten
2/3 c. applesauce
1-1/2 c. milk

In a large bowl whisk together dry ingredients.

In another bowl whisk together eggs, applesauce and milk.-

Make a well in the center of the dry ingredients and pour in the wet ingredients.

Gently whisk them together with a few strokes. (The batter should have a pebbled look, similar to muffin batter)

-Add in 1 cup diced fruit or 1/2 cup pureed fruit
-Add in 1/2 cup apple butter

Pumpkin Cookies

1 cup nonfat plain yogurt
3/4 cups Splenda blend sugar
1 egg
1 can pumpkin
1 tsp vanilla
1 1/2 cups all purpose flour
1 cup wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp nutmeg
1 bag peanut butter chips

Cream together the yogurt, egg and sugar. Add pumpkin and vanilla, mix well.

In a seperate bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg.

Fold into pumpkin mixture. Stir in peanut butter chips.

Bake on an ungreased baking sheet at 350 deg for 14 mins.

Carrot Cake Muffins with Coconut Cream Filling

1 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup Splenda
3/4 cup Splenda brown sugar blend
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
3 tbsp All Whites (1 egg)
3/4 cup skim milk
1/3 cup unsweetened applesauce
1/2 tsp vanilla extract
1/2 cup carrot puree
1/2 cup pineapple

Combine above ingredients, set aside.

Coconut Cream Filling:
4 oz fat free cream cheese, softened
1 teaspoon coconut extract
2 heaping tablespoons crushed pineapple

Combine until smooth.

Preheat oven to 400.

Put 1 heaping tablespoon muffin mix in bottom of lined muffin pan.

Using two spoons put one dollop of cream cheese mixture on top of muffin mix.

Top with muffin mix until muffin cup is 2/3 full.

Bake 18 minutes. Cool on wire rack. Notes:
-Cool completely before eating or the cream cheese will ooze out. It is still yummy warm. You just may need a fork.

Butterscotch Banana Muffins

Recipe adapted from Nigella Express cookbook (Thanks

1/2 cup applesauce
2 eggs
1 2/3 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups mashed ripe bananas (about 3)
1 cup butterscotch chips

Preheat oven to 400F and line a 12-cup muffin pan with paper liners.

Measure the applesauce into a large glass measuring cup and beat in eggs.

Combine all dry ingredients except for butterscotch chips in a large bowl. Then add in liquid ingredients followed by mashed bananas. Once combined, fold in butterscotch chips.

Divide equal quantities of batter into muffin pan. Bake in preheated oven for 20 minutes.

Oil Substitutes

Use applesauce in place of oil

Yeast Substitute

1 packet yeast = 2-1/4 tsp

Corn Syrup Substitutes

Adapted from,1823,147170-227206,00.html

2 c. Splenda (Calls for sugar, if you need dark corn syrup sub brown sugar)
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

-Can also use honey or molasses in place of corn syrup

Basic Muffin Recipe

Adapted from

1 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup sugar
1-1/4 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
dash or two of nutmeg
1 egg
3/4 cup skim milk
1/3 cup unsweetened applesauce
1/2 tsp vanilla extract
1 cup fruit/veggie mix
1/2 cup chopped nuts

Preheat oven to 400

Using a whisk, combine all your dry ingredients in one bowl: whole wheat and AP flour, sugar, baking soda and powder, salt, nuts, spices).

Beat the egg lightly in a separate bowl. Whisk in milk, applesauce, vanilla to the eggs.

Whisk wet ingredients into dry ingredients. Fold fruit/veggies in.

Divide the batter among a greased or paper-lined muffin tin.

Bake for about 18 minutes or until an inserted toothpick comes out clean.

Sunday, March 30, 2008


Recipe adapted from

2 large baking potatoes
1 cup all purpose flour
1 cup wheat flour
1 egg

Bring a large pot of salted water to a boil. Cut potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain.

Add potatoes, flour, and egg to food processor. Process until a dough ball forms, run 45 more seconds.

Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

-Works well with left over potatoes or mashed potatoes
-If dough is sticky add more flour
-Can make ahead. Store covered in refrigerator

Sweet Dip

From Southern Living April 2008

4 oz cream cheese, softened
3 tbsp butter
1 tbsp yogurt
1/2 tsp orange zest
2-1/2 tbsp powdered sugar

Beat cream cheese, butter, yogurt, and orange zest until smooth. Gradually add in sugar, beating until creamy. Cover and chill at least 1 hour or up to 3 days. Let stand at room temperature 30 minutes before serving.

Serve with fruit and cookies.

Easy Tropical Banana Dessert

From Southern Living April 2008

1 cup orange juice
1 cup pineapple juice
2 tbsp butter
2 tbsp brown sugar
3 bananas, each cut into 8 pieces
1/2 tsp vanilla extract
1/4 tsp cinnamon
Frozen yogurt

Cook juices in a medium skillet over medium heat, stirring occasionally, 14 to 16 minutes or until mixture is reduced to 3/4 cup. Remove from skillet.

Melt butter in skillet over medium-high heat; add brown sugar, and cook, stirring often, 2 minutes. Add bananas; cook, stirring occasionally, 2 minutes. Stir in vanilla and cinnamon. Add juice mixture, and cook, stirring occasionally, 1 minute. Serve over frozen yogurt. Top with chopped nuts, if desired.

Yogurt-Poppy Seed Dressing

From Southern Living April 2008

1 cup plain yogurt
2 tbsp honey
2 tbsp lemon juice
1 tsp poppy seeds

Whisk together all ingredients in a small bowl. Store in airtight container in refrigerator up to 5 days.

Gorgonzola Truffles

From Southern Living April 2008

4 oz cream cheese, softened
1 4 oz container Gorgonzola cheese, crumbled
2 tsp minced onion
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1/2 cup bacon, cooked & crumbled

Beat cream cheese, Gorgonzola, onion, Worcestershire sauce, and pepper at medium speed until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).

Roll cheese mixture into 3/4 inch round balls. Roll each ball in bacon. Serve immediately or chill. If chilled, let stand 30 minutes before serving.

-Use feta in place of Gorgonzola
-Use goat cheese in place of Gorgonzola
-Use chopped nuts in place of bacon

Heavenly Angel Food Cake

From Southern Living April 2008
2-1/2 cups sugar
1-1/2 cups all purpose flour
1/4 tsp salt
2-1/2 cups egg whites
1 tsp cream of tartar
1 tsp vanilla extract
1 tsp lemon juice
Lemon Cream Cheese Frosting

Preheat oven to 375. Line bottom and sides of a 9 x 13 inch pan with aluminum foil, allowing 2-3 inches to extend over the sides of the pan. (Do not grease pan or foil.)

Sift together sugar, flour, and salt.

Beat egg whites and cream of tartar at high speed until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

Bake at 375 on an oven rack 1/3 up from the bottom of the oven for 30-35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Invert cake onto a lightly greased rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread lemon cream cheese frosting evenly over top of cake.

Lemon Cream Cheese Frosting:
1-1/2 packages cream cheese, softened
1/4 cup butter
1/4 cup lemon juice
1 16 oz package powdered sugar
2 tsp lemon zest

Beat cream cheese and butter at medium speed until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.


Recipe from Southern Living Magazine April 2008
Pizza dough (homemade or store bought)
1 15 oz container ricotta cheese
2 eggs
1-1/2 tsp Italian Seasoning
1/2 cup pizza sauce
Filling of choice (chicken, sausage, pepperoni, veggies, etc)
2 cups Italian Cheese

Preheat oven to 425.

Cook meat and/or veggies until done.

Stir together ricotta, eggs, and seasoning.

Roll out pizza dough. Spoon 1/4 cup pizza sauce, 1 cup ricotta mixture, and half of filling on half of the pizza dough leaving a 1 inch border.
Sprinkle with 1 cup of cheese. Moisten edges of dough with water; fold dough over, pressing and crimping edges to seal.

Cut 3 one inch slots on top of dough to allow steam to escape. Repeat procedure to make second calzone.

Bake at 425 for 20-25 minutes or until golden.

Sour Dough Starter

Adapted from

2 cups warm water
1 tablespoon honey
1 package active dry yeast
1-1/2 cups whole wheat flour
1/2 cup all purpose flour

Measure the water in a 8 cup liquid measure. Stir in honey. Add in yeast. Stir to dissolve. Slowly add in flour.

Cover with cheesecloth and place in a warm area.

Stir once daily for five days. After the fifth day refrigerate until ready to use.

Don't use a smaller measuring cup. I put it in a 4 cup measuring cup at first. It bubbled up into the cheesecloth in about 15 minutes.

Picture below: Yeast Day 1

Tan Bottom Pecan Cheesecake Pie

Adapted from Southern Living April 2008

1/2 package refrigerated pie crust
1 cup butterscotch morsels
3 tbsp whipping cream
1 8oz package cream cheese, softened
4 eggs
3/4 cup sugar, divided
1/4 tsp salt
1 cup corn syrup
2 tsp vanilla extract, divided
3 tbsp butter, melted
1-1/2 cups pecans

Preheat oven to 350.

Unroll pie crust; fit into a 9 inch pie plate according to package directions. Fold edges under, and crimp.

Microwave butterscotch morsels and whipping cream in a small glass bowl at 50% power 1 to 1-1/2 minutes or until morsels begin to melt. Whisk until smooth. Set aside.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt at medium speed until smooth. Pour butterscotch mixture into pie crust, spreading evenly. Pour cream cheese mixture over butterscotch layer.

Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 tsp vanilla. Stir in pecans; pour over cream cheese later.

Bake at 350 for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack.

Saturday, March 29, 2008

Ground Chicken Taco Burgers

Recipe adapted from
1 pound ground chicken
1 tablespoon dried minced onion
1 teaspoon minced garlic
1 package dry taco seasoning mix
1 egg
salt and pepper, to taste

Combine all ingredients. Shape into hamburgers. Grill. Top with cheese if desired.

White Wheat Hamburger Buns

Recipe adapted from The King Arthur Flour Baking Companion
1 cup warm water
1 package active yeast
1/4 cup + 1 teaspoon sugar
2 tablespoons butter, softened
1 egg
1 1/2 cups whole wheat flour
1 3/4 cups all purpose flour
1/4 cup sugar
1 teaspoon salt

Combine water, active yeast, and 1 teaspoon of sugar in a measuring cup. Stir to dissolve yeast and sugar. Let sit ten minutes.

Combine remaining ingredients in a food processor. With the food processor running add the yeast mixture. Keep the food processor running until a dough ball forms. Continue running an additional 45 seconds.

Spray a large piece of plastic wrap with Pam. Place the dough ball on one side of the wrap and fold the other side loosely over it.

Let dough rise for 2 hours.

Preheat oven to 375.

Divide dough into 8 pieces. Roll each piece into a ball and flatten it.

Place dough balls on a greased cookie sheet. Place pan on top of oven and let rise an additional 20-30 minutes.

Mix 1 tablespoon All Whites and 1 teaspoon water. Brush on top of rolls.

Bake 15-20 minutes, until golden brown. Cool on cooling rack.

Friday, March 28, 2008

Cheesy Bacon Rolls

Adapted from

4 oz cream cheese, softened
3/4 tsp Worcestershire sauce
1/2 cup shredded cheese
1/4 cup crumbled bacon
1 package crescent rolls

On wax paper roll out crescent rolls. Pinch together seems on both sides.
Stir together cream cheese, Worcestershire sauce, shredded cheese, and bacon. Spread on crescent rolls. (If the mixture is hard to spread microwave it for 30 seconds and stir.) Leave one inch on one of the long sides without any mixture.

Roll the dough up starting on the long side with the mix. Press it together to seal it.

Chill 20 minutes.

Preheat oven to 375.

Slice into 8 rolls.

Bake on parchment paper lined cookie sheet for 15-20 minutes or until golden brown.

Spiced Apple Butter

Recipe adapted from The Complete Book of Small Batch Preserving

6 large apples
1/2 cup Reduced Sugar Apple Juice
1 cup Splenda
1 tablespoon lemon juice
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves

Core apples, then chop using a food processor.

Place apples in a large pot. Pour in apple juice. Bring to a boil over medium-high heat, stirring occasionally. Cover pot, reduce heat, and cook for 20 minutes stirring every five minutes. Stir in Splenda, lemon juice, cinnamon, allspice, and cloves. Return to a boil, reduce heat and boil gently about 50-60 minutes or until the mixture is very thick; stirring occasionally. Store in refrigerator.

-If you don't want the apples to be chunky use an immersion blender before you add the Splenda and spices.

Sweet Baked Tortilla Chips

Recipe Adapted from

Tortillas (any size)
I Can't Believe It's Not Butter spray
Cinnamon Sugar

Preheat oven to 350 degrees.

Using a pizza cutter, cut the tortilla in half. Cut in half again. Then cut each half in half. You should end up with 8 pieces per tortilla.

Take a tortilla and spray it lightly with butter. Sprinkle with cinnamon sugar.

Arrange pieces on a pizza pan in a single layer.

Cook for 10-15 minutes or until tortillas are crisp.

Drizzle with honey.

-Also great baked with apple butter on top.

Thursday, March 27, 2008

Sweet Ham Rolls

Recipe from Staci Hyde

1 package Sister Schubert's Yeast Rolls
1/2 cup brown sugar
1/2 stick butter
Thinly Sliced Virginia Baked Ham

Thaw rolls for ten minutes.

Slice rolls in half. Place bottom half back in the pan.

Microwave brown sugar and butter for one minute. Stir.

Spread sugar mixture on both sides of the rolls.

Place ham on rolls in pan, overlapping.

Put top half of rolls over ham.

Cover loosely with foil.

Bake according to directions on package.

Creamy Au Gratin Potatoes

Adapted from
4 medium baking potatoes, sliced into 1/4 inch slices
Dried Minced Onion
salt and pepper to taste
3 tablespoons butter
1 tablespoon minced garlic
3 tablespoons wheat flour
1/2 teaspoon salt
2 cups milk
1 block shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Spray a 9 x 13 with cooking spray.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with a few shakes of minced onion, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, add garlic and melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 80 minutes in the preheated oven. Remove foil. Broil for 5-10 minutes.

Coconut Almond Buns

1 package dry yeast
2 tablespoons sugar, divided
1/4 cup warm water
1/3 cup fat free sour cream
1/4 cup milk
3 tablespoons All Whites (1 egg)
1 teaspoon vanilla
1-1/2 cups All Purpose Flour
1-1/2 cups Whole Wheat Flour
4 tablespoons light butter, cut into small pieces
1/2 teaspoon salt
1 tablespoons light butter, melted
1/2 cup Splenda brown sugar blend
1/2 cup coconut
1/2 cup almonds
1 teaspoon cinnamon

In a 2-cup measuring cup dissolve yeast and 1 tablespoon sugar in warm water. Let stand ten minutes until foamy.

In a separate bowl stir together the sour cream, milk. egg, and vanilla. Add to the yeast mixture.
Using a food processor process flour, cut up butter, salt, and remaining sugar for 10 seconds. With machine running, add yeast mixture through feed tube slowly. After dough cleans inside of work bowl continue processing 40 more seconds.

Shape dough into ball and place it in a lightly floured Ziploc bag. Squeeze out air and close. Let rise in a warm place until it doubles in size, about an hour.

Roll dough on lightly floured surface into large rectangle. Brush with 1 tablespoon melted butter.

In food processor combine brown sugar, almonds, coconut, and cinnamon until coarsely chopped. Spread over dough. Roll dough up jelly-roll fashion, from long side.

Use a sharp knife to cut rolled dough into 3/4 inch slices. Place slices in 9x13 pan sprayed with cooking spray. Let rise until doubled in size, at least 30 minutes.

Preheat oven to 375. Bake 20-25 minutes.

Pumpkin & Sweet Potato Doughnuts

Recipe adapted from Deceptively Delicious
1/2 cup firmly packed Splenda Brown Sugar Blend
1/2 cup canned pumpkin
1/2 cup sweet potato puree
1/2 cup fat free milk
3 tablespoons All Whites
1 tablespoon light butter, melted
1 teaspoon vanilla
1/2 cup all purpose flour
1/2 cup wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice

Preheat oven to 350. Spray a doughnut pan with cooking spray.

In a large bowl beat together, sugar, pumpkin, sweet potato, milk, eggs, butter, and flour.

In a separate bowl mix the flours, baking soda, baking powder, and pumpkin pie spice. Slowly add to pumpkin and sweet potato mixture. Mix until blended.

Pour batter into doughnut pan. Bake 20-25 minutes until the tops are lightly browned and a toothpick comes out clean when inserted. Cool on a cooling rack. If desired sprinkle with confectioners' sugar.

Store in airtight container.

Wednesday, March 26, 2008

Whole Wheat Pizza Dough

Recipe adapted from Cuisinart & Eating Well
2/3 cup warm water
1 package active yeast
1 tsp sugar
1 cup whole wheat flour
1 cup all purpose flour
3/4 tsp salt
1 tablespoon olive oil - optional

In a 2 cup measuring cup mix water, yeast, and sugar. Let sit for ten minutes. It will bubble up.
In a food processor combine the flours and salt. With the food processor still on add the yeast mixture through the feed tube and process about 45 seconds, until dough pulls away from the side of the bowl.
Add oil through feed tube and process 60 seconds longer.

If dough sticks to side of bowl, add more flour 1 tablespoon at a time, processing 10 seconds after each addition, until dough leaves side of bowl but remains soft.

Transfer the dough to a lightly floured surface. Divide it in half and roll into two separate balls. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
***If making the dough ahead of time place dough ball in a floured Ziploc bag and put it in the refrigerator. When you are ready to bake the pizza pull the bag out and set it on top of the stove while the oven is preheating to bring the temperature back up.***

Preheat oven to 500.
Roll out the pizza dough on a floured surface. Top with desired toppings. Bake 10-14 minutes.

If using instant dry yeast use 2-1/4 tsp. Skip mixing it with the water. Mix with flour , sugar, and salt 45 seconds then continue recipe.

Ginger Pumpkin Cookies

Recipe from Deceptively Delicious

2 1/2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
2 tsp. baking soda
3/4 cup butter, softened
1 cup sugar
1 large egg
1/2 cup pureed pumpkin (solid pack pumpkin in a can), room temperature
1/3 cup of molasses
1/4 cup sugar
1 tsp. cinnamon

Preheat the oven to 350°.

In a small bowl, mix together the flour, spices, salt and baking soda. In a large mixing bowl, beat the margarine spread, sugar, egg and pumpkin until smooth and fluffy. Add the molasses. Slowly, add the dry ingredients to form a smooth, soft dough.

Prepare the topping by mixing the cinnamon and sugar together into a small bowl.

Drop teaspoonfuls of dough onto a lightly greased cookie sheet. With a teaspoon or your fingers, sprinkle the cinnamon sugar topping over each cookie before baking.

Bake for 10 to 12 minutes. For crispier cookies, bake a little longer.

Cool on wire racks.

Tuesday, March 25, 2008

Cauliflower Mozzarella Sticks

Recipe adapted from Deceptively Delicious

1 cup crushed corn flakes
1 tablespoon flaxseed meal
1 cup shredded part-skim mozzarella
1/2 cup cauliflower puree
1 tablespoon corn starch
1 tablespoon olive oil
In a small bowl mix cornflakes and flaxseed meal.
In a second bowl mix mozzarella, cauliflower puree, and cornstarch until well combined.
Shape into eight 2 x 1/2 inch logs.
Gently roll each log in the crumb mixture, then wrap in aluminum foil and freeze for 20 minutes.
Coat a large nonstick skillet with cooking spray over medium-high heat. When the pan is hot add the oil. Arrange the mozzarella sticks in a single layer. Cook 3 to 4 minutes turning occasionally until the coating begins to brown.
***Note: The recipe says you can't taste the cauliflower. But my husband knew right away I had slipped a veggie in it.***

Monday, March 24, 2008

Coconut Cream Cheese Frosting

Recipe adapted from The Pastry Queen

4 blocks reduced fat cream cheese
2 cups powdered sugar
1/3 cup heavy whipping cream
1/3 cup sweetened cream of coconut, such as Coco Lopez
1/2 tsp salt

Mix above ingredients in a large mixing bowl. Spread on cooled cake/cookies.

Saturday, March 22, 2008

Chicken Cakes

Adapted from Kraft Food & Family Magazine

1 package boneless skinless chicken breasts, cooked & chopped

1 box chicken flavored stuffing

1 cup cheese, shredded

1/2 cup carrots, shredded

1/3 cup mayonnaise

3/4 cup water

Mix all ingredients in a large bowl.

Cover the bowl and refrigerate at least 10 minutes.

Heat a nonstick skillet sprayed with cooking spray on medium heat. Scoop chicken mixture, using about 1/3 cup for each cake, in batches. Try using an ice cream scoop to make evenly portioned cakes.

Gently flatten cakes using a spatula.

Cook 3 minutes on each side or until they're golden brown on both sides, turning cakes over carefully.

Friday, March 21, 2008


Recipe adapted from

½ stick butter, melted
1 cup Splenda brown sugar blend
3 tbsp All Whites
1 teaspoon vanilla or almond extract
pinch salt
1 cup flour
1/2 teaspoon baking powder
1 to 1-1/2 cups Mix-ins of choice

Preheat oven to 350 degrees.

Spray an 8×8-inch pan with Pam.

Mix melted butter with brown sugar; beat until smooth. Beat in egg and then vanilla extract. Add salt; stir in flour. Mix in addition(s). Pour into prepared pan. Bake for 25-30 minutes, or until set in the middle.

Potato Pizzas

Recipe from What's Cooking

2 large baking potatoes
Pizza Sauce

Preheat oven to 425.

Slice potatoes lengthwise, 1/4 inch thick. Bake the slices 25 minutes at, flipping once.Take out of oven and top each slice with pizza sauce, toppings, and cheese, just as you would a pizza.

Return to oven and bake an additional 10-15 minutes or until cheese is golden brown.

Shortening Substitutes

-Use peanut butter in place of shortening

Healthy Pumpkin Muffins

Adapted from

1 cup whole wheat flour
1/2 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. nutmeg
1 All Whites liquid egg
1/2 cup Splenda brown sugar mix
1/3 cup applesauce
1 tsp. vanilla
3/4 cup skim milk
1 can pumpkin

Preheat oven to 400 and line a 12-cup muffin tin.

Sift together flours, baking powder and soda, salt and spices.

In a separate bowl, beat egg with brown sugar until well combined. Stir in vanilla, milk, applesauce and pumpkin.

Pour wet mixture into dry mixture and stir until just combined.

Pour mixture into muffin cups and bake approximately 18 minutes or until a toothpick inserted comes out clean.

Thursday, March 20, 2008

Finding Nemo Cake

I made the cake pictured below for my son's 2nd birthday.
Directions from

Football Pan
2 qty tip #18, each on a decorator bag
1 tip #3 on a decorator bag
1 boxed cake mix, plus ingredients for cake mix
2 cups orange med. buttercream
2 cups white med. buttercream
1 cup black piping gel
cake board covered with foil

-Make all your colored icing at one time so it matches.
-I didn't use the exact tips the directions said. I just went with tips I had. It still turned out great!
-Make sure you have a LOT of black piping gel.
-To make the cake I used All Whites liquid egg substitute and applesauce in play of the oil. It turned out really moist and delicious!
-The directions said you needed a really big cake board. I just used a standard size and put the cake on at an angle.

Wednesday, March 19, 2008

Peanut Butter Eggs

Recipe from Lyle Turner
16 oz peanut butter
3 pounds confectioners sugar
1 cup milk

Mix above ingredients. If the peanut butter mixture is really sticky add a little more confectioners sugar. Shape into eggs. Freeze overnight.
Melt 1 block vanilla (or chocolate) according to package directions. Dip eggs one at a time into vanilla. Place on wax paper to cool and set. Decorate as desired.

*If decorating with vanilla in a piping bag only put a little in at a time. If you put too much in the bag it may harden before you finish.
*Second time I bought an egg mold at a cake shop to make sure all the eggs are the same size.

Homemade Peanut Butter

Recipe from Alton Brown

15 ounces peanuts
1 teaspoon salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil

Place the peanuts, salt, and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Crunchy Monkey Peanut Butter-Banana Sticks

Recipe from Rachael Ray

1 banana
1/2 cup chunky style peanut butter
2 tablespoons honey
1 cup granola
2 large popsicle sticks or chop sticks

Heat the peanut butter in the microwave on high for 20 seconds to loosen it, then stir honey into it.

Place the granola into a food processor and lightly process to crush up the granola.

Peel and cut each banana in half across the middle. Insert a popsicle or chop stick into the cut end of each half-banana.

Spread 1 side of each banana stick with 1/4 of the peanut sauce then coat liberally with spoonfuls of granola, gently pressing it into the peanut butter.

Eat the bananas right off the sticks, but serve on a plate to catch the crumbs.

Tuesday, March 18, 2008

Sparkling Punch

Recipe from

2 (46-oz.) cans pineapple juice
1 (12-oz.) can frozen pink lemonade concentrate, thawed
1 (10-oz.) can frozen strawberry daiquiri mix concentrate, thawed
2 (1-liter) bottles ginger ale
Garnish: lemon slices

Stir together first 3 ingredients. Cover and chill 1 hour. Stir in ginger ale just before serving. Garnish, if desired.

Overnight Orange French Toast Casserole


3 tablespoons butter, softened
1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
Cooking spray
1 (12-ounce) jar orange marmalade
2 3/4 cups milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 eggs
1/3 cup finely chopped walnuts

Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.

Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

Monday, March 17, 2008

Garlic Swiss Chicken

1/2 cup butter
2 tablespoons minced garlic
3/4 cup whole wheat panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded swiss cheese
1 tablespoon Italian Seasoning
Chicken breast tenderloins

1. Preheat oven to 350 degrees F

2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, swiss cheese, and Italian Seasoning.

4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture.

5. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

6. Bake 30 minutes in the preheated oven or until done.

Meatloaf Muffins

Recipe from What's Cooking Recipe Exchange

1 lb. Lean Ground Beef
1 egg
1 tbsp onion
2/3 C. Bread Crumbs
1/2 Tbsp. Worcestershire Sauce
1/2 tsp salt

2 Tbsp. BBQ Sauce
1 cup ketchup

Preheat oven to 350

Mix all ingredients except for tomato sauce.

Put into a lightly greased muffin pan.

Bake for 30 minutes.

While baking mix sauce ingredients.

Remove from oven and spread tomato sauce evenly over muffins

Bake an additional 5 minutes.

Green Bean Casserole

From the French's can :)

2 cans (14.5 oz each) green beans, drained
1 can (10 3/4 oz) condensed cream of mushroom soup
3/4 cup milk
1 can (6 oz) French-fried onions

1. Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup, 1/2 the onions. and milk.

2. Bake 25 minutes. Top with remaining onions and bake an additional 5 minutes.

-Add 1 cup shredded cooked chicken

Slow Cooker Pumpkin-Apple Dessert

Adapted from

1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin
3/4 cup fat-free cholesterol-free egg product
1/3 cup apple sauce
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Vanilla Ice cream, if desired

1. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.

2.Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.

3.Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Pumpkin Bread Pudding


1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups fat-free (skim) milk
1 1/2 teaspoons vanilla
1 can (15 ounces) pumpkin
3/4 cup fat-free cholesterol-free egg product
6 cups bread cubes
1/2 cup chopped pecans

1. Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.

2.Mix all ingredients except bread, currants and pecans in large bowl until well blended. Stir in bread, currants and pecans. Let mixture stand 10 minutes; spoon into springform pan.

3.Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan.

Impossibly Easy Pumpkin Cheesecake


1 can (15 oz) pumpkin
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Bisquick® mix
1 -1/2 teaspoons pumpkin pie spice

1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
2.In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
3.Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
4.Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

Spicy Pumpkin Cookies


1 box yellow cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin
1/4 cup butter, softened

Preheat oven to 375°F. Lightly grease or spray cookie sheet.

In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 11 to 14 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

Pineapple Glazed Yams

Adapted from

1 can (15.25 oz.) Crushed Pineapple , undrained
1-1/2 lb. sweet potatoes or yams, mashed
1/4 cup firmly packed brown sugar
3 Tbsp. butter , melted
1 tsp. ground cinnamon

Preheat oven to 375°F.

Combine above ingredients in a greased 9-inch square or 2-qt. baking dish.

Bake in preheated oven for 35 minutes or until potatoes are tender.

Fluffy Orange Punch


2 extra-ripe bananas, peeled
1 pint orange sorbet or sherbet, softened
5 cups orange juice
1 firm banana, peeled, sliced
1 basket strawberries
2 cans (12 oz. each) Sprite Zero, chilled

Place 2 extra-ripe bananas in blender or food processor container. Cover; blend until smooth. Add to punch bowl.

Stir in sorbet and juice. Add banana slices and strawberries.

Pour in soda.

Coconut-Pecan Frosting

6 tbsp All Whites Liquid Egg Substitute
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
1-1/2 sticks butter pkg.
7 oz. package coconut
1-1/2 cups chopped pecans

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

Cheesecake Caramel Bites - Makes 6

1/3 cup all purpose flour
1/8 teaspoon baking soda
Pinch of salt
1/4 cup firmly packed light brown sugar
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1 teaspoon egg substitute
1/4 teaspoon vanilla extract
1/4 cup caramel bits

Place rack in center of oven and preheat to 300 degrees. Line a baking sheet with parchment paper.

Place the flour, baking soda and salt in a small bowl and whisk to blend.

In a separate bowl place the butter, brown sugar and cream cheese; mix on medium until smooth. Add the egg and vanilla, and mix about 20 seconds on medium. Scrape down the sides of the bowl and gradually add the flour mixture. Beat on low speed until the dry ingredients are blended in. Fold in the caramel bits.

Drop the cookie batter by rounded tablespoonfuls onto the baking sheet, spacing them 1 1/2 to 2 inches apart.

Bake 20-25 minutes or until golden brown.

Butterscotch Spice Cookies

1 package spice cake mix
1/2 cup apple sauce
1 tablespoon vanilla extract
2 eggs
1 bag butterscotch chips
optional - 1 cup oatmeal

Preheat oven to 375.

Combine cake mix, eggs, apple sauce and vanilla in large bowl. (Add oatmeal if using.)

Beat at low speed with electric mixer until well blended.

Stir in butterscotch chips.

Drop by rounded teaspoonfuls 2 inches apart on parchment paper lined cookie sheets.

Bake for 8 to 10 minutes or until set.

Cool 2 minutes on cookie sheet. Remove to cooling racks.

Mexican Wedding Cookies

Recipe combined from &

1 cup butter
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped nuts

1/2 cup confectioners sugar

In a medium bowl, cream the butter and sugar. Stir in extracts and water. Add the flour and nuts, mix until blended. Cover and chill for 2 hours.

Preheat oven to 350 degrees.

Shape dough into balls or crescents. Place on parchment paper lined cookie sheet and bake for 12 to 15 minutes. Remove from pan to cool on wire racks.

When cookies are cool, roll in confectioners sugar. Store at room temperature in an airtight container.

Sunday, March 16, 2008

Individual Apple & Sweet Potato Casseroles

1 16 oz bag sweet potato chunks
1 large apple (I've used a Granny Smith and a Fugi. Both turned out great)
1/2 cup almonds
1/4 cup butter
1/2 cup Splenda brown sugar mix
1 tbsp ground cinnamon
1 tsp nutmeg
1 tsp vanilla
1 egg (I use All Whites liquid egg substitute)

Preheat oven to 350.

Place sweet potato chunks in a bowl. Pour 1/2 cup water on top. Cover. Cook on high in microwave for five minutes.

While sweet potatoes are cooking core and slice apple. Place in food processor to chop.

Drain sweet potatoes, pour into food processor, and pulse.

Put remaining ingredients in food processor and mix until blended.

Pour into greased ramekins. (Fills 4 large ramekins) This also cooks great in an au gratin dish.

Bake for 30 minutes.

Easy Peanut Butter Pie

1 prepared graham cracker crust
1 container cool whip
1 cup peanut butter

Mix Cool Whip and peanut butter. Pour into crust. Spread evenly. Chill until ready to serve.

Penne with Chicken and Broccoli in a White Wine Cheddar Sauce

Adapted from Good Things Catered

1 lb. whole grain Penne
3 Tbsp lite butter
2 heaping Tbsp roasted minced garlic
3 Tbsp all-purpose flour
1/2 tsp red pepper
1/2 cup white wine
2 cups chicken broth
1 bag frozen chopped broccoli
2 cups chicken, cooked and shredded
8 oz 2% Velveeta cubed
1/4 cup shredded 1% white cheddar cheese
1/2 cup Parmesan cheese

Bring 4 qt. of water to a boil in large pot and cook penne 12 minutes.

At the same time, cook broccoli for five minutes in microwave steamer with 2 tablespoons water, drain.

Meanwhile, melt butter in large nonstick skillet over medium heat. Add garlic and cook one minute, stirring occasionally.

Add flour and pepper. Cook until beginning to turn golden (about 2 min.)

Add wine and cook until evaporated (about 1 min).

Stir broth into pan and simmer sauce until slightly thickened (about 2 min).

Add cheddar & Velveeta, stir constantly while returning to a boil.

Fold in penne cook for one minute additional and remove from heat.

Stir in broccoli and chicken until well coated.

Sprinkle Parmesan cheese on top and serve.

Chicken Cordon Bleu

From Family Circle Magazine

4 boneless, skinless chicken breast halves
4 slices thinly sliced Black Forest ham
1 cup shredded Gruyere or Swiss cheese
8 teaspoons Dijon or honey mustard
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 cup seasoned dry bread crumbs
1/4 cup vegetable oil

Preheat oven to 350 degrees.

Place one breast half between two sheets of waxed paper on a cutting board. Pound to an even thickness of 1/4 inch with the flat side of a meat mallet, a rolling pin, or a cast-iron pan. Repeat with remaining chicken breasts.

Spread out one piece of ham; pile 1/4 cup of the cheese in the middle, then tightly fold up burrito-style to enclose. Spread one pounded chicken breast with 2 teaspoons of the mustard. Place ham bundle on chicken; slide to one narrow end.

Roll chicken breast, enclosing bundle. Secure with a toothpick or two; tuck in any loose ends. Repeat for a total of four stuffed chicken breasts.

Spread flour onto a dinner plate, and pour eggs into a pie dish and bread crumbs on to a second dinner plate. Coat one stuffed breast with flour, dip in egg completely, then coat with bread crumbs, adhering with fingers if needed. Repeat with all chicken pieces.

Heat oil in a 12-inch skillet with a tight-fitting lid over medium-high heat. Add chicken pieces and brown, covered, 3 minutes. Flip chicken over, and continue to cook, covered, an additional 2 to 3 minutes.

Transfer to a shallow baking dish and bake at 350 degrees F. for 12 to 15 minutes or until temperature registers 160 degrees on an instant-read thermometer.

Saturday, March 15, 2008

Brie with Pecan Glaze

Recipe from Beth Jefferies

1 small wheel brie cheese
1 jar of pecans in syrup (In ice cream section in grocery store)

Preheat oven to 400.

Put brie in a small baking dish. Pour pecans on top.

Bake for 20 minutes or until pecans are browned.

Serve with cut apples, bagel chips, or crackers.

Note: If using large wheel of brie use 2 jars of pecans.

Pesto Sauce

3 tbsp toasted pine nuts
3 tbsp minced garlic
1/3 cup Parmesan cheese
1 cup fresh basil
6-10 tbsp olive oil
salt to taste

In a food processor pulse pine nuts and garlic until combined. Add in basil and process. Add olive oil to and process to desired consistency. Add salt and process again. Toss with cooked pasta.

Freezes well. Pour in ice cube tray and melt a few cubes as needed.

Creamy Berry Muffins

From Southern Living Magazine

1 package berry muffin mix
1 cup blueberries
cream cheese

Prepare muffin mix according to package. Stir in blueberries. Spoon batter into prepared muffin pans 2/3 full. Drop 2 tsp cream cheese onto center or batter in each muffin cup. Bake muffins according to package directions.

Tropical Banana Bread Muffins

Adapted from Southern Living Magazine

1 package Banana Nut Muffin Mix
1/2 cup crushed pineapple, drained
1/2 cup coconut

Prepare batter according to directions on package. Stir in pineapple and coconut. Spoon batter into prepared muffin pans, filling 2/3 full. Bake according to package directions.

Cinnamon Apple Streusel Muffins

From Southern Living Magazine

Cinnamon Streusel Muffin Mix
1 large apple, cored and diced

Prepare muffin mix according to package directions. Add in chopped apple. Spoon batter into muffin cups filling them 2/3 full. Bake according to package directions.

Creamy Grits Casserole

From Southern Living Magazine

1-1/4 cup uncooked grits
2 cups chicken broth
2 cups milk
1 tsp salt
1/4 tsp red pepper
1/2 cup butter, cubed
1 10oz block cheddar cheese, shredded
1 4oz block smoked Gouda cheese, shredded
2 eggs, lightly beaten

Preheat oven to 350.

Bring grits, chicken broth, milk, salt, and pepper to a boil in a saucepan over medium-high heat; reduce heat to low, and simmer stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.

Gradually stir about 1/4 of hot grits mixture into eggs; add egg mixture to remaining hot grits and stir.

Pour into greased square dish. Bake at 350 for 35 to 40 minutes or until golden brown and bubbly around the edges.

Parmesan Grits

Adapted from Southern Living Magazine

1 cup uncooked regular grits
1-1/4 cups milk
1 14oz can chicken broth
1 can cream of Mushroom Soup
1 cup grated Parmesan Cheese
3 tbsp butter
2 tbsp basil
2 tbsp Parmesan Cheese

Preheat oven t0 350.

Bring grits, milk, and broth to a boil in a saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Remove from heat; stir in soup, 1 cup Parmesan cheese, butter, and basil. Pour mixture into a lightly greased square baking dish.

Bake for 30 minutes.

Top with remaining Parmesan cheese and serve.

Pumpkin Cooler

From Southern Living Magazine

Cut top from a large, wide pumpkin using a serrated knife. Scoop out seeds and pulp. Line bottom and sides with a 2 gallon ziploc bag. Fill bag with ice and assorted beverages.

No Boil Baked Ziti

From Home Cooking Magazine

1 26oz jar pasta sauce
1-1/2 cups water
1 15oz container ricotta cheese
2 cups shredded mozzarella
1/4 cup Parmesan cheese
8 ounces uncooked ziti pasta

Preheat oven to 350.

Combine pasta sauce and water. Stir in ricotta cheese, 1/2 of the mozzarella, and the Parmesan cheese. Stir in uncooked pasta.

Spoon mixture into greased 9 x 13 baking dish. Cover with aluminum foil.

Bake 55 minutes.

Remove foil and sprinkle with remaining mozzarella cheese. Bake an additional five minutes or until cheese is melted.

Light & Easy Alfredo Sauce

2 cups nonfat cottage cheese
3 tbsp Parmesan cheese
3 tbsp butter flavored granules (I use Butter Buds)
1/2 cup fat free evaporated milk
1/2 tsp chicken flavored bouillon granules
1/2 tsp dried basil
1/4 tsp black pepper
1/4 tsp red pepper

Combine all ingredients in blender; process until smooth. Pour into a skillet and heat over medium-low heat for 20 minutes stirring frequently. Serve with pasta.

-Great as a pizza sauce, just don't heat on stove.
-Freezes very well.

Pimiento Cheese Spread

1 lb shredded cheese
1 cup mayo
1/2 cup finely chopped pimiento

Mix well. Chill. Serve.

Pineapple Casserole

1 20oz can chunk pineapple, drained with juice reserved
1 cup cheddar cheese, grated
1 stick butter, melted
1/2 cup sugar
1/4 cup reserved pineapple juice
3 tbsp flour
1 cup crushed butter flavored crackers

Preheat oven to 350.

Pour drained pineapple into square baking dish. In small bowl mix sugar, pineapple juice, and flour. Pour over pineapple and stir. Sprinkle grated cheese over mixture. In small bowl combine crackers and melted butter. Sprinkle on top.

Bake 30 minutes.

Luscious Peach Pie

Recipe from The Charlotte Observer

1 package cream cheese, softened
1 cup powdered sugar
1/2 tsp almond extract
1 container of cool whip
1-1/2 cups sliced peaches
1 graham cracker crust

Combine cream cheese, powdered sugar, almond extract, and cool whip. Beat until smooth. Fold in sliced peaches. Pour into crust. Chill 6-8 hours or until firm.

Butterscotch Sour Cream Cake

Adapted from Joyce Totten's Chocolate Chip Sour Cream Cake

1 box plain yellow cake mix
1/2 cup sugar
1 small box butterscotch instant pudding mix
3/4 cup apple sauce
3/4 cup water
4 eggs
1 8oz container sour cream
12 oz bag of butterscotch chips (use 1/2 of bag in cake)

Preheat oven to 350.

Mix cake mix, pudding, sugar until combined. Add apple sauce, water and eggs. Stir in sour cream and 1/2 of the chips.

Grease and flour a bundt cake pan. Pour batter into pan, spread evenly.

Cook for 55-60 minutes or until done.

After cake is out of oven turn on to serving plate. While the cake is still warm top with remaining chips, spread to make a think coating.

***Can substitute peanut chips and pudding***

7 Layer Cookies

Layer 1 : Melt one stick of butter & sprinkle evenly in square pan
Layer 2: Sprinkle one cup graham cracker crumbs over butter layer, gently press down with the back of a spoon
Layer 3: Sprinkle 1 cup coconut
Layer 4: Sprinkle 1 cup peanut butter chips
Layer 5: Sprinkle 1 cup butterscotch chips
Layer 6: Pour 1 can condensed milk
Layer 7: Sprinkle 1 cup chopped nuts

Gently press down top layer with the back of a spoon

Bake 30 minutes or until edges are browned.

Puppy Chow

9 cups Rice Chex
1 bag butterscotch chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar

Measure cereal into large bowl, set aside.

Microwave chips, peanut butter, and butter uncovered for 1 minute, stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated.

Pour 1/2 of mix into ziploc bag. Add 1/2 powdered sugar and shake until evenly coated. Spread on wax paper to cool. Repeat with remaining 1/2.

Store in air tight container.

Butterscotch Buckeye Balls

1 16oz jar peanut butter
1 cup butter
16 oz powdered sugar
2 cups butterscotch chips
2 tbsp shortening

Beat peanut butter and butter at medium speed until blended. Gradually add powdered sugar, beating until blended.

Shape into 1 inch balls. Chill 1 hour.

Microwave chips and shortening in a small bowl on high 2-1/2 minutes or until melted, stirring twice.

Dip each ball into mixture until partially coated.

Place on wax paper to harden.

Store in air tight container.

Baked Pears with Oatmeal Streusel Topping

Adapted from Southern Living Magazine

1/3 cup slivered almonds
6 Bosc pears
2 tbsp honey
2 tbsp lemon juice
1/3 cup crushed pineapple, drained
1/2 cup orange juice
Oatmeal Streusel Topping

Preheat oven to 350.

Place slivered almonds in a shallow pan. Bake 4-5 minutes or until toasted, stirring after 2 minutes.

Increase oven temp to 375.

Peel pears, and cut 1 inch from stem end. Scoop out 2 tbsp pulp from top of each pear, using a small scoop, to form a cup. Cut about 1/4 inch from bottom of pears, forming a flat base. Please pears in an 11x7 baking dish.

Combine honey and lemon juice in a small sauce pan. Hear over medium heat until warm. Stir in toasted almonds and pineapple.

Spoon honey mixture into pears.

Pour orange juice into bottom of baking dish.

Bake uncovered for 15 minutes.

Oatmeal Streusel Topping:
1 cup oats
2 tbsp brown sugar
1 tbsp butter, melted

In a small bowl combine oats, sugar, and butter.

Top each pear with streusel topping.

Bake an addition 15-20 minutes or until topping is lightly toasted.

Coconut Cream Bread Pudding

From Southern Living Magazine

1 8 oz package cream cheese, softened
1-1/2 cups sugar
4 eggs
2-1/2 cups milk
1 15oz can cream of coconut
8 tbsp butter, melted
1 8oz french loaf, cut into 1 inch cubes
1/2 cup flaked coconut
1/2 cup nuts, chopped

Preheat oven to 350.

Beat cream cheese at low speed until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 tbsp melted butter. Stir in bread cubes. Let stand five minutes.

Coat a 9 x 13 baking dish with Pam. Pour bread mixture into dish.

Bake for 35 minutes or until set.

Stir together flaked coconut, nuts, and 3 tbsp melted butter. Sprinkle coconut mixture over baked pudding, and bake 5-8 minutes or until browned.

Stir together remaining 1/2 cup of milk and cream of coconut.

Cook remaining 1/2 cup sugar in a medium saucepan over low heat; stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture, and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 tbsp melted butter.

Cut bread pudding. Top each serving with caramelized sugar sauce when serving.

Quick & Tasty Banana Pudding Parfaits

From Southern Living Magazine

Bananas, sliced (Use 1/2 banana per glass)
Sugar Free Instant Vanilla pudding, prepared
1 container Fat Free Cool Whip
1 box Vanilla Wafers

In a glass layer 1 tbsp cool whip, 1/4 of the banana slices, 1 tbsp vanilla pudding, and 1 vanilla wafer. Repeat until the glass is full. Top last vanilla wafer with a dollop of Cool Whip.

Repeat for as many glasses as needed.

Pumpkin Bars

Recipe from Lisa Morris

1/2 cup butter, melted
1 egg
spice cake mix, minus 1 cup

Combine above ingredients and press mixture into bottom of a 9 x 11 pan sprayed with Pam.

2 cans pumpkin
2 eggs
2/3 cup evaporated milk
1-1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp clove
1/2 cup brown sugar
1 cup spice cake mix

Combine filling ingredients and pour over crust.

1/2 cup sugar
1/4 cup brown sugar
1 tbsp cinnamon
1/3 cup butter, softened
1/2 cup oatmeal
1/3 nuts, chopped

Mix topping ingredients to a crumble and sprinkle on top of filling.

Bake at 350 for 60-70 minutes or until set.

Easy Apple Crisp

From Home Cooking Magazine

4 cups apples, cored and chopped
1 tbsp lemon juice
1 cup oats
1/2 cup brown sugar
1/2 cup flour
1/2 cup butter, melted
1 tsp cinnamon
1/2 tsp salt

Preheat oven to 375.

Place apples in a 9 x 9 baking dish. Sprinkle with lemon juice.

In a separate bowl mix oats, brown sugar, flour, butter, cinnamon, and salt. Mix until crumbly. Sprinkle over top of apples.

Bake for 30 minutes or until golden brown.

Banana Pudding

1 box Vanilla Wafers
2 boxes sugar free instant pudding (I use one cheesecake and one butterscotch)
Skim Milk
1 container Fat Free Cool Whip
4-6 bananas

In large dish place one layer of vanilla wafers along bottom and sides. Slice 1/2 of the bananas on top of the wafers.

Prepare pudding according to box directions. Pour pudding over wafers & bananas.

Spread Cool Whip on top of pudding.

Cut remaining bananas on top of cool whip.

Top with another layer of vanilla wafers.

Easiest Pecan Pie

From Southern Living Magazine

1-1/2 cups pecans, chopped
3 eggs
1 cup sugar
3/4 cup corn syrup
2 tbsp butter, melted
1 tbsp vanilla extract
1/2 tsp salt
1 deep dish frozen unbaked pie shell

Preheat oven to 350.

Spread pecans in a single layer on a baking sheet. Bake 8-10 minutes or until toasted.

Stir together eggs, sugar, corn syrup, butter, vanilla, and salt. Stir in pecans. Pour filling in pie shell. Spread evenly.

Bake at 350 for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning.

Butterscotch Bars

From Home Cooking Magazine

1 package white cake mix
1 small box butterscotch instant pudding mix
1 cup milk
1 egg
1 cup chopped pecans
3/4 cup butterscotch chips

Preheat oven to 350.

Grease and flour a 9 x 9 pan.

In large bowl combine cake mix, pudding mix, milk, and egg. Beat 1 minute. Stir in pecans. Spread batter in prepared pan and sprinkle butterscotch chips evenly over top.

Bake for 30-35 minutes or until toothpick inserted in center comes out clean.

Pumpkin Bread

Adapted from
1 (15 ounce) can pumpkin puree
3/4 cup All Whites liquid egg substitute (4 eggs)
1 cup apple sauce
2/3 cup water
3/4 cup Splenda Sugar Blend
1-1/2 cups Splenda brown sugar Blend
2 cups All Purpose Flour
1-1/2 cups Wheat Flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
Optional - 1 zucchini shredded

Preheat oven to 350 degrees F.

Spray 2 loaf pans with Bakers Joy.

In a large bowl, mix together pumpkin puree, eggs, apple sauce, water and sugars until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake 50 minutes. Loaves are done when toothpick inserted in center comes out clean.

Cinnamon Cheesecake Swirled Blondies

Recipe adapted from

6 tbsp butter, melted
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup chopped nuts, optional

Preheat oven to 350.

Spray 8 x 8 pan with Pam.

Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour, baking powder, and cinnamon. Mix in nuts.

Cheesecake Swirl:
1 block cream cheese, softened
1/4 cup sugar
1 tsp cinnamon
2 tbsp flour
1 tsp vanilla extract
1 egg

In bowl combine cream cheese, sugar, cinnamon, flour and vanilla beat until smooth. Add egg and beat just until combined. Set aside.

Pour blondie batter into prepared pan. Spread evenly. Using a cookie scoop place dollops of cream cheese mixture on top of blondie batter. Run a knife through the blondie and cheesecake layers to swirl it together.

Bake for 25-30 minutes or until set.

Banana Cookies

Adapted from

1/2 cup of butter, softened
1 cup of sugar
1 egg
3 bananas, mashed
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
Optional 1 cup of nuts, butterscotch chips, or peanut butter chips

Preheat the oven to 350°F.

Cream the butter and sugar. Add the egg and mix.

In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

Mix the banana mixture into the butter mixture.

In another bowl mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.

Stir in the nuts and/or chips.

Using a cookie scoop place dough on parchment paper-lined baking sheet.

Bake for 11-13 minutes or golden brown. Let cool on wire racks.

Peach-Pecan Bars

From Southern Living Magazine

3/4 up chopped pecans
1 16.5oz package refrigerated sugar cookie dough
1 cup peach preserves
2 tsp cornstarch
Powdered Sugar

Preheat oven to 350.

Place pecans in a single layer on a shallow pan. Bake 8-10 minutes or until lightly toasted, stirring once after five minutes.

Divide cookie dough into 3 equal pieces, and press evenly onto bottom of a lightly greased 11x 7 baking dish. Sprinkle evenly with pecans pressing into dough. Bake at for 20 minutes or until edges are golden brown.

Bring peach preserves and cornstarch to a boil in a small saucepan. Boil 1 minute, stirring constantly. Pour preserve mixture evenly over warm crust.

Bake for 8 minutes. Remove from over, and cool on a wire rack for 20 minutes. Sprinkle evenly with powdered sugar, and cut into bars.

Carrot Cake Sandwich Cookies

From Southern Living Magazine

3/4 cup grated carrots (about 2 medium carrots)
2 tbsp dark brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
1 16.5oz package refrigerated sugar cookie dough, torn into pieces
Cream Cheese Icing

Preheat oven to 350.

In a large bowl combine carrots, brown sugar, ginger, and cinnamon. Gradually add in cookie pieces until well combined.

Drop cookie mixture by tsp fulls, 2 inches apart, onto lightly greased baking sheets.

Bake for 15-18 minutes or until edges are crisp. Cool on baking sheets for 5 minutes. Remove to wire racks, and cool 10 minutes or until completely cool.

Cream Cheese Icing:
5 oz cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1/2 tsp lemon juice
1/4 tsp vanilla

Beat cream cheese and butter at medium speed until creamy.

Add remaining ingredients, beating until smooth. Cover and chill 30 minutes or until spreading consistency.

Turn half of cookies bottom side up. Spread each with 1 tbsp icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edge of cookies.

Praline Bundt Cake with Praline Icing & Sugared Pecans

From Southern Living Magazine

1 cup pecans, chopped
1 cup butter, softened
1 8oz package cream cheese, softened
1 16oz package dark brown sugar
4 large eggs
2-1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 8oz container sour cream
2 tsp vanilla extract
Praline Icing
Sugared Pecans

Arrange pecans in a single layer on a baking sheet. Bake at 350 for 5 to 7 or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven to 325.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Sift together flour, baking powder, soda, and salt. Add to butter mixer alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended. Stir in toasted pecans and vanilla. Spoon batter into greased and floured Bundt pan.

Bake at 325 1 hour and 15 minutes or until long wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes; remove from pan to wire rack. Let cool 30 minutes or until completely cool.

Place cake on serving plate.

Prepare praline icing, and spoon immediately over cake. Sprinkle top of cake with sugared pecans.

Praline Icing:
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup milk
1 cup powdered sugar, sifted
1 tsp vanilla extract

Bring first three ingredients to a bowl over medium-high heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Spoon over cake immediately.

Sugared Pecans:
1 egg white
4 cups pecan halves
1/3 cup sugar
1/3 cup light brown sugar

Preheat oven to 350.

Whisk egg white until foamy; add pecans and stir until evenly coated.

Stir together sugars; sprinkle over pecans. Stir gently until all pecans are evenly coated. Spread pecans on a lightly greased aluminum foil lined jelly roll pan.

Bake at 350 for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool. Sprinkle on top of cake.

***Sugared pecans can be stored in a Ziploc bag at room temperature for 3 days or freeze up to 3 weeks. ***


1 bunch celery, minced
1 large white onion, minced
1-1/2 sticks of butter
1 16oz bag Pepperidge Farms Corn Bread Stuffing
1 16oz bag Pepperidge Farms Herb Seasoned Stuffing
4 14oz cans chicken broth
3 tsp poultry seasoning
2 eggs, beaten
Salt & Pepper to taste

Preheat oven to 375.

Melt butter in skillet. Add celery and onion, saute.

In a large bowl combine bags of stuffing. Add remaining ingredients. Add water if it needs a little more moisture.

Divide into 2 greased casserole dishes. Bake uncovered for 45-60 minutes or until done.

-Freezes well
-Can also add 16oz drained oysters to one dish.

Microwave Scalloped Cauliflower

1 head cauliflower
1/2 cup mayo
1 tsp mustard
1/4 cup diced onion
3/4 cup grated cheese

Cook cauliflower in 1/4 cup water in deep bowl covered; covered on high for 9 minutes. Drain.

In small bowl mix mayo, mustard, and onion. Spread over cauliflower. Put cheese on top. Cover. Cook 2 minutes on high.

Tan and White Cookies

Adapted from Everyday Italian

1/3 cup cream
7 ounces butterscotch, caramel or peanut butter chips, chopped
3/4 cup sugar
1 (18-ounce) package sugar cookie dough

Place a small pan over medium heat. Add the cream and warm until almost boiling, about 3 minutes. Turn off the heat and add the chopped chips. Stir for 1 to 2 minutes until the chips melt. Place the mixture into a small bowl. Cool in refrigerator at least 1 hour.

Once the mixture is firm, preheat the oven to 350 degrees F.

Place the sugar in an empty pie dish.

Roll the mixture into teaspoon-sized balls and set aside. Cut cookie dough into slices then quarters. Roll quarters into a 3 inch log. Place a ball on a work surface and wrap a cookie dough log around the ball and press to adhere. It should look like a cookie version of the planet Saturn.

Roll the cookie in the sugar to coat. Place the cookie on a large baking sheet and continue forming the remaining cookies and rolling them in sugar. Once all the cookie balls are on the baking sheets, use the bottom of a drinking glass to flatten the cookies to about 1/4 inch thick.

Bake the cookies for 15 minutes. Cool five minutes on baking sheet. Transfer the cookies to a wire rack to finish cooling, then serve.

Apple-Pecan-Stuffed Sweet Potatoes

Adapted from Southern Living Magazine
4 large sweet potatoes
3/4 cup chopped nuts
1/4 cup butter
1 large apple, cored and chopped
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg

Preheat oven to 425.

Place potatoes on an aluminum foil lined baking sheet. Bake for 1 hour 15 minutes or until tender.

Heat nuts in a nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet.

Melt butter in skillet over medium-high heat. Add apples and saute 2-3 minutes or until apple is tender. Stir in brown sugar, cinnamon, nutmeg, amd pecans. Remove from heat.

Cut potatoes in half lengthwise; scoop pulp into large bowl, leaving shells intact. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on baking sheet.

Bake at 350 for 15-20 minutes or until thoroughly heated.

Chicken Club Stuffed Spuds

Adapted from Southern Living Magazine

4 large baking potatoes
Spray butter
Garlic Salt
2 tsp salt
8 bacon slices, cooked and crumbled (I use one bag of bacon pieces from salad dressing area in grocery store)
1 package chicken, cooked and shredded
1 cup shredded sharp cheddar cheese (also great with smoked cheese)
1 cup shredded Swiss cheese
1/2 cup mayo
1 tbsp mustard

Preheat oven to 425

Clean potatoes. Pierce with fork. Spray evenly with butter. Sprinkle with garlic salt. Bake directly on oven rack for 1 hour.

Reduce oven to 400

Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, 1/2 of both cheeses, mayo, and mustard.

Spoon mixture into shells. Top with remaining cheese. Place in large casserole dish with edges of potatoes touching.

Bake 25-30 minutes or until cheese is golden brown.