I think this recipe came from Jane Davis via Sue Adams:
- 3 eggs, well beaten
- 4 cups fresh bread, cubed
- 2 cups sugar
- 20 oz can crushed pineapple, undrained
- 1 cup butter, cut into small pieces
- Beat eggs until creamy. Add other ingredients. Put into lightly greased pan and bake uncovered for one hour.
From my friend Louise Brinkman:
- 1 lb ground turkey, browned
- ½ medium onion, chopped
- 2 stalks celery, chopped
- 1 green pepper, chopped
- 1 large carrot, chopped
- 1 medium zucchini, diced
- 2 cloves garlic, minced
- 28 oz. can diced tomatoes
- 14 oz. can diced tomatoes with jalapenos
- 15 oz. can pinto beans, rinsed and drained
- 15 oz. can light red kidney beans, rinsed and drained
- 1 tsp. cumin
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. oregano
- ¼ cup sugar
- Heat oil in large, heavy pan. Sauté onion, celery, green pepper and carrot until wilted. Add zucchini and garlic. Add tomatoes, pinto beans, and kidney beans. Add browned ground turkey and all seasoning.
- Simmer about 1½ hours.
- I usually skip the zucchini and add more carrots and celery.
This is pretty much the same as the Overnight Chicken Divan recipe but made with low fat ingredients. It’s much lighter tasting, and not half-bad…
- 1 1/2 pound(s) boneless chicken breast
- 3 cups fresh broccoli, cut into flowerets
- 1/2 cups fat-free sour cream
- 1/2 cups fat-free mayonnaise
- 2 tbsp dry sherry or orange juice
- 1 tsp paprika
- 1 tsp mustard
- 1/4 tsp curry powder
- 1 can fat-free cream of chicken soup (10.75 oz can)
- 1/3 cups low-fat shredded cheddar cheese
- Boil chicken to cook, then cut into bite sized pieces. Lightly steam broccoli.
- Mix remaining ingredients except cheese.
- Layer half of chicken and broccoli into dish (about 13x9x2), cover with half of sauce. Layer remaining chicken and broccoli and cover with remaining sauce.
- Bake for 30 minutes at 350F. Sprinkle with cheese and a little paprika, cook 5 more minutes.
Posted November 26, 2010 by Brenda. Filed under Cookies | tagged lemon
- 1 1/2 cups flour
- 1/4 cup powdered sugar
- 12 tablespoons cold, unsalted butter, cut into small pieces
- Work butter into flour and powdered sugar with a pastry blender, a fork, or a food processor. Press into the bottom of a 13x9x2 pan and slightly up the sides. Bake at 325F for 20 to 30 minutes until golden brown. Reduce the oven heat to 300F.
- 6 large eggs
- 3 cups sugar
- grated zest of 1 lemon
- 1 cup plus 2 tablespoons lemon juice
- 1/2 cup flour
- Whisk together the eggs and sugar. Stir in the zest and lemon juice. Sift the flour over the mixture and then stir in. Pour over the baked crust.
- Bake until set, about 35 minutes. Cool completely before cutting.
Posted November 26, 2010 by Brenda. Filed under Cakes | tagged apples
From my friend Debbie Kretschmer:
- 5 large apples
- 2 tablespoons cinnamon
- 5 tablespoons sugar
- Peel and slice apples. Sprinkle with cinnamon and sugar and set aside.
- 1 cup oil
- 4 eggs
- 2 1/2 tablespoons vanilla
- 1/3 cup orange juice
- 3 cups flour
- 2 1/4 cups sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- Mix together remaining ingredients. Layer in a bundt pan, starting and ending with apples (three layers apples and two layers batter). Or, just stir the apples into the batter.
- Bake at 350F for 1 hour and 20 minutes. Serve plain, sprinkled with confectioner’s sugar, or sprinkled with cinnamon sugar.
Adding in a handful of raisins or dried cranberries works very well!
Make sure to have all ingredients at room temperature, otherwise it won’t mix properly.
- 16 ounces cream cheese, softened
- 1/4 c sugar
- 1 tablespoon cornstarch
- 3 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 3 cups sour cream, room temperature
- 9 ounces white chocolate, melted, cooled to room temperature
- Preaheat oven to 350F. Grease (with shortening) an 8 inch or 9 inch springform pan; line the bottom with wax paper and grease as well.
- Beat cream cheese and sugar until smooth. Beat in cornstarch. Beat in eggs one at a time. Add lemon juice, vanilla and salt. Beat in sour cream just until blended.
- Pour into prepared pan. Bake in water bath for 55 minutes. Turn off oven and let cool for one hour. Remove to rack on counter and cool another hour. Cover with plastic wrap and refrigerate overnight.
- 2/3 cup shortening
- 1 cup brown sugar
- 1 cup white sugar
- 4 eggs
- 1 can (16 oz) pumpkin
- 2/3 cup water
- 3 1/3 cups flour
- 1 tablespoon cocoa
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 apple, peeled and chopped
- 2/3 cup chopped pecans
- 2/3 cup craisins
- Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9x5x3, or 3 loaf pans, 8.5 x 4.5 x 2. (Or muffin tins). Mix shortening and sugars. Add eggs, pumpkin and water. Blend in flour, cocoa, baking powder, baking soda, salt, cinnamon and cloves. Stir in apple, nuts and craisins.
- Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60 – 70 minutes.
- Cool slightly. Remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Freezes well.
- 1/3 cup diced onion
- 1/4 cup orange juice, divided
- 1/4 cup maple syrup, divided
- 2 tablespoons white wine
- 2 tablespoons soy sauce
- 1/8 teaspoon black pepper
- 2 garlic cloves, minced
- 1 1-lb. pork tenderloin
- cooking spray
- 1/3 cup fat-free chicken broth
- Combine onion, 2 T. orange juice, 2 T. syrup, white wine, soy sauce, pepper and garlic in a large zip-to bag. Trim fat from pork and add to bag. Marinate in refrigerator for two hours.
- Preheat oven to 400F. Heat heavy oven-proof skillet coated with cooking spray over medium high heat. Remove pork from bag and reserve marinade (strain out onions and garlic if desired). Brown pork on all sides. Place pan in oven and bake about 30 minutes until meat thermometer registers 160F (slightly pink). Remove pork from pan and set aside, keep warm.
- Combine 2 T. orange juice, 2 T. syrup, reserved marinade and broth in a small bowl. Add syrup mixture to pan and cook over medium high heat, scraping pan to loosen browned bits. Bring to a boil; reduce heat and simmer 5 minutes until slightly thick. (Can add a bit of cornstarch if desired). Serve sauce with pork.
Posted October 23, 2010 by Brenda. Filed under Desserts | tagged apples
- 1 large apple, cored and sliced
- cinnamon, maybe a little nutmeg
- 1/4 c sugar
- 2 T flour
- 1/4 c water
- Put the apple slices in a microwave safe dish. Sprinkle with cinnamon. Mix sugar, flour and water and pour over. Cover with plastic wrap and cook on high for 4 minutes.
Preheat oven to 350F. Grease and flour 13″ x 9″ pan, or line with non-stick foil.
- 4 large eggs
- 1 cup sugar
- 2 tsp vanilla
- 1/2 c butter
- 12 oz semi-sweet chocolate chips
- 1 cup flour
- 1/2 tsp salt
- Melt butter. Add chocolate chips and melt some more, stir until smooth. Let cool slightly while beating eggs.
- Beat eggs on high, add in sugar and beat until very pale and thick (several minutes). Add vanilla.
- Quickly stir chocolate into egg mixture, then stir in flour and salt just until combined. Pour into pan.
- Bake about 35-40 minutes. Edges will just be starting to pull away from the edge of the pan, and toothpick inserted in the middle will come out clean.