Marshmallow Krispie Bites

1 small box of Rice Krispies
1 large bag of Marshmallows, frozen and cut into halves
1 bag of Kraft Caramels
1/4 cup butter

Melt butter and caramels until combined and begins to boil. Take off heat and dip marshmallow into the caramel. Roll around in Krispies and refridgerate. Good for freezing also, although they only lasted long enough to go into the fridge!

Sounds Interesting...from Brenda`s Email...

''Carrot Cake in a Mug''

Get a large coffee mug and put in:

6 Tbs all-purpose flour
2 Tbs sugar (brown or white depending on your taste)
1/4 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg

Mix your dry ingredients up with a fork and then add:

4 Tbs orange juice (milk or butter milk would work too, though not be as good probably)
2 Tbs oil
1/4 tsp vanilla
3 Tbs finely grated carrot
1 Tbs chopped pecans (optional)
1 Tbs raisins (optional)

Mix it all up and make sure its mixed all the way to the bottom (don't want flour lumps!) and put it in the microwave for 2 or 2 and a half minutes. Let it cool a little and eat it. It's really good with cream cheese and honey

''Vanilla Cake''

Get a coffee mug (a standard 8 or 12 ounce one works just fine) and put in:

6 Tbs all-purpose flour
2 rounded Tbs sugar
1/2 tsp baking soda
1/8 tsp salt

Mix it all up with a fork and add:

4 Tbs milk
1 Tbs oil
1/2 tsp vanilla

Mix it all up really well and make sure there are no flour lumps at the bottom of the cup. Microwave it for 2 minutes and the minute it comes out of the nuke put a handfull of chocolate chips on top. Wait five minutes and your chocolate will have melted so you can spread it around for frosting. Give it a few more minutes before you eat it, or it will be very warm still. You could forgo the chocolate at the end and after mixing everything together just before you cook it you could add a couple tablespoons of frozen wild blueberries for a blueberry muffin in a cup...

Fajita Mix

Prep Time: 10 minutes
Ingredients:
3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

Preparation:Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix. Add 1/2 cup water when you saute your mixture.

Taco Soup

1 tbsp olive oil
1-1/2 lb lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 can diced tomatoes
1 can black beans, drained and rinsed
1 can tomato sauce
1 can corn with juice
3/4 cup water
2 tbsp chili powder
1-1/2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne pepper or red pepper flakes

Toppings: Low-fat sour cream cheddar cheese,shredded Small corn taco shells, crumbled

Preparation:
In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic; cook for 5 minutes. Stir in tomatoes, beans, tomato sauce, corn, water, chili powder, salt, ground cumin and cayenne pepper. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and adjust seasonings as desired. Spoon 2 cups (500 mL) soup into each soup bowl.
Toppings: Top each serving with 2 tbsp (25 mL) sour cream, 1 tbsp (15 mL) cheese and 1 crumbled taco shell.

Tator Tot Casserole

This is a recipe that came from Kraft. If you love tater tots, you'll enjoy this recipe:

1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup or cream of chicken
1/4 cup milk
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 lb. (1/2 of 32-oz. pkg.) frozen tater tots

Preheat oven to 375 degrees. Brown ground beef and onions in large skillet, stirring occasionally; drain. Pour into 2-qt. casserole dish. In a bowl, mix soup and milk; pour over meat mixture. Top with layers of vegetables, cheese and potatoes. Bake fo 45 minuntes or until potatoes are golden brown and casserole is heated through.

Tuna Casserole

2 cans of tuna (undrained)
2 cans of Cream of Mushroom soup
1 1/2 cups milk
1 large sliced onion carmelized in 2 tbs olive oil
2 tsp onion powder
1/2 tsp black pepper
3/4 cup cheese
1 cup crushed potato chips
1 box pasta (any kind)

Cook pasta according to directions, drain, and set aside. Saute onions in Olive oil until carmelized. Mix 2 cans of tuna, 2 cans Cream of Mushroom Soup, 1 1/2 cups milk, onion powder, & pepper. Mix well. Add tuna mix to pasta - add in the carmelized onions. Place mix in a 9x13 pan (sprayed with non-stick spray) -Top with cheese and crushed chips - bake at 375 for about 20 minutes. Serve - great with peas - roasted vegetables and a salad - reheats wonderfully in the microwave. Cost for this casserole is about $4.25 and can easily serve 5 with some leftovers for lunch the next day.

Basic Fast Crepe batter

1 1/2 cups milk
3 eggs
1 cup of flour
1/4 tsp salt
1 tbsp sugar

mix, and let sit 10 minutes. Use one ladle at a time.

Hashbrown Casserole

1kg package country fried hashbrowns
2 mushroom soup
1 large sour cream
1 onion, grated
1/2 cup melted butter
2 cups of cheese (old preferably)

Topping:
2 cups of corn flakes
1/4 cup of butter, melted

Mix top group of ingredients together
Mix topping together and add mixture to top of casserole

Bake 1 - 1 1/2 hours @ 350 (50 minutes covered so to not burn cornflake mixture)

Sloppy Joes

INGREDIENTS
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

DIRECTIONS
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Fried Bratwurst, Sauteed Red Cabbage with Apples and Baby Potatoes

Taken from Sandi Richard's Fixing Dinner site:

Ingredients:

20 – 24 new baby potatoes (or cut up 4 large potatoes)
1 x small-medium red cabbage
3 tsp butter or margarine
1 x large onion, chopped
3 x Granny Smith apples
1/2 cup water
2 tsp vinegar
2 tbsp brown sugar
2 x bay leaves
8 x Bratwurst sausages

Directions:

Wash potatoes and place in a large stove-top pot with cold water. Let stand.


Remove outside leaves of cabbage. With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.

In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.

Add onion to pan and sauté.

Add chopped cabbage to pan.

Peel apples, chop and add to pan.

Combine water with vinegar, add brown sugar and bay leaves and stir. Pour liquid over cabbage mixture.

Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.

Bring potatoes to a full boil on high heat. Reduce heat to a low boil. Set timer for 15 minutes or until done.

In another large nonstick frying pan melt 1 teaspoon of butter at medium-high.

Slowly pan fry bratwurst sausages until browned and cooked through.

Easy To Make Microwave Rice

1 1/2 cup basmati or white or brown rice
3 cups water

Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave at high 10 minutes, then medium 10 minutes.

Cinnzeo Cinnamon Buns

Dough ingredients:
1 Tablespoon yeast (I use quick rise)
1 cup warm milk
1/3 cup white sugar
1/2 cup butter or margarine, softened
1 teaspoon salt
2 eggs
4 cups flour

Filling Ingredients:
1/4 cup butter/margarine (softened)
1 cup brown sugar
cinnamon

Cream Cheese Icing Ingredients:
1/2 cup butter/margarine, softened
1 1/2 cups icing sugar
2 Tablespoons cream cheese
2 Tablespoons whipping cream or milk
1 teaspoon vanilla
pinch of salt

DOUGH INSTRUCTIONS:
In a small bowl, dissolve yeast in warm milk. Let sit for 10 minutes. In a large bowl mix sugar, butter/margarine, salt and eggs. Stir in yeast mixture. Add flour and mix well. Knead for a few minutes. Turn oven to lowest temperature and leave for 30 seconds. Turn oven OFF. Turn the light on for a perfect rising environment. Place dough in covered bowl in the oven. Let rise for 1 1/4 hours until doubled in size.

FILLING INSTRUCTIONS: On floured surface roll out dough to 1/4 inch in rectangular shape. Spread filling over dough. Roll up and cut into 12-18 slices. Place on greased 11x15" baking sheet. (sometimes I spread them out more and use two baking pans for the batch—a 9x13” and an 8x11”) Rise until doubled in size (approx. 1 hour). Bake at 400 degrees for approximately 10 minutes until golden.

ICING INSTRUCTIONS Whip until fluffy. Ice cinnamon buns while still warm.

Snow Drift Bars

Base:
1/2 cup butter
2 eggs, beaten
1 cup sugar
1/2 cup soconut
1 tsp vanilla
2 cups graham wafer crumbs
1 1/2 cups miniature marshmallows

Lemon Butter Icing:
1/4 cup butter, softened
2 cups icing sugar
2 tbsp lemon juice
Cream (or milk)

Directions:

Base:
Melt butter in saucepan. Add eggs, sugar and coconut. Cook over low heat until thickened, about 10 minutes. Remove from heat and stir in vanilla.

Add graham wafer crumbs. Stir to combine. Fold in miniature marshmallows. Spread in a 9 inch square pan. Chill until firm. Ice with butter icing.

Lemon Butter Icing:
Beat butter until fluffy. Blend in icing sugar and lemon juice. Add enough cream to make it spreadable. Refridgerate and cut into squares.

Stan Strickland Pecan Pralines

2 cups granulated sugar
1 cups half-and-half
1/3 stick butter
1/8 teaspoon baking soda
1 1/2 cups whole pecans


Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.

Cook until mixture reaches 238 to 241 degrees F. on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.

Corries Kentucky Pie from Paula Deen

4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate morsels, melted
1 cup sifted self-rising flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
Ice cream, optional

Preheat oven to 350 degrees F.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30 -40 minutes.

Peach Tart from Paula Deen

Crust:
1 1/4 cups all purpose flour
1/2 cup butter, room temp
2 tbsp sour cream

Filling:
6 medium peaches, peeled, pitted and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all purpose flour

Glaze:
1/2 cup peach preserves or jelly
1 tbsp frozen orange juice concentrate

Pre heat oven to 375 F
  • To make the crust, place the flour, butter, and sour cream in food processor and pulse to combine.
  • When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish.
  • Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.

Lower the oven temperature to 350 degrees F.

  • To make the filling, if using fresh peaches, peel and thickly slice the peaches adding a little lemon juice to keep them looking bright.
  • Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered.
  • Overfill the crust, as peaches will draw up during cooking.
  • Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.
  • Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.
  • Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
  • To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.

Carols B-Day Cake

1 1/2 cups boiling water
1 cup of 1 minute oats
1/2 margarine
4 ounces of bakers chocolate

Layer chocolate then margarine, oats and water in a bowl. Cover with a plate and set aside for 20 minutes.

In a seperate bowl mix:

1 1/2 cups flour
1 cup of sugar
1 tsp baking soda
1/2 tsp salt
1 cup of brown sugar (make sure of no lumps)

Add to this mix:

3 eggs
2 tsp vanilla

Combine this bowl with the oats/butter/chocolate/water bowl. Mix and place in a bundt cake pan and bake at 325-350 for 40-45 minutes.

Melt two Aero chocolate bars (add a bit of milk to thin out slightly) and drizzle over top of cake once it's removed and cooled.

Anna Olsen's Plum Clafoutis

Plum Clafoutis
4 x purple plums
1/2 cup all-purpose flour
6 tbsp sugar
1/2 tsp cinnamon
dash salt
2 x large eggs
1 x large egg yolk
1 tsp vanilla extract
2 cups 2% milk

Directions:
Plum Clafoutis
Preheat oven to 375 °F and grease four 5-ounce baking dishes.
Cut plums into quarters and arrange in each baking dish. Combine flour, sugar, cinnamon and salt. In a separate bowl, whisk eggs, egg yolk, vanilla and milk. Add milk mixture to flour and whisk until combined. Pour gently over plums and bake for 25 to 30 minutes, until puffed and golden.
Serve clafoutis warm or at room temperature with a scoop of ice cream and a drizzle of lavender honey.

Frog Eyed Salad...Similiar To Mom's recipe!

1 lb Acini di Pepe package
16 oz Crushed pineapple drained, reserving juice
1 medium Egg
16 oz Fruit cocktail drained
1/2 cup Sugar
16 oz Mandarin Oranges drained
1 tablespoon Flour
1 cup Marshmallows
1/4 teaspoon Salt
12 oz Cool Whip
Instructions for Frog-Eyed SaladCook Acini di Pepe as package directs. Drain.In a heavy saucepan, beat egg with wire wisk until foamy. Stir in sugar, flour, salt, and reserved pineapple juice. Over low heat, cook and stir until thickened and bubbly.In a large bowl, combine Acini di Pepe with egg mixture. Chill thoroughly about an hour.Stir in pineapple, fruit cocktail, mandarin oranges, and marshmallows. Fold in Cool Whip.Cover and chill thoroughly. Stir before serving. Refrigerate leftovers.

Simple Twice Baked Potatoes

Place 8 baking potatoes on a cookie sheet. Bake them at 400 for 1 h 15 min

Add to a large bowl:

Two sticks of butter cut into pats
1 cup of bacon bits (real bacon preferred!)
1 cup of sour cream
1 cup of cheese (jack is best!)
1 green onion (don't freeze the potatoes if you add green onions. It ruins the taste!)
1/4 tsp seasoning salt
pepper to taste

Cut the potatoes lengthwise and add scrap the insides into the large bowl with the above ingredients. Using a masher mix all of the ingredients together until relatively smooth. You can
add a green onion... only if you don't intend to freeze the potatoes.

Put the ingredients back into the potatoes and bake for 15-20 min @ 350F.

Beef Enchilada Casserole

by Sandi Richard

675 g ground beef (90%lean) or half moose, half beef
1 x small onion
1 can (127ml) chopped green chilies
1 x grated carrot (can use broccoli or peas turned in a food processor or cooked and mashed)
1 can cheddar cheese soup
1 cup chunky salsa
1/2 cup grated low-fat Cheddar
1/2 cup grated part-skim mozzarella cheese
12 x oven-ready lasagna noodles
1 1/3 cup water (or milk)
1/2 cup grated low-fat Cheddar
1/2 cup grated part-skim mozzarella
Aluminum foil

Directions:
Beef Enchilada Casserole
Preheat oven to 350F.
Brown meat in a large nonstick frying pan or wok, at medium high.
Stir until meat is no longer pink.
Chop onion finely while meat is browning and add to meat gradually as you cut.
Add chilies, (carrot, broccoli or peas), soup, salsa and cheeses to cooked meat.
Stir until well mixed.
Layer in a rectangular lasagna or cake pan in this order:
1/3 dry noodles and 1/3 sauce. Do this 2 more times.
Drizzle water all over and top with grated cheese.
Cover tightly with foil and bake in hot oven. Set timer for 50 minutes.
When timer rings for the casserole take it out and let stand for 5 minutes before serving.

Honey Bars

3/4 cup oil
1/4 cup honey
1 cup sugar
1 egg

2 cups flour
1/2 tsp baking soda
just under 1/2 tsp salt
1 tsp cinnamon

and enough Honey to drizzle...

Mix the top ingredients together. Combine and add the second group of ingredients together. The mix will be crumbly. Using half of a cookie sheet (use tin foil to accomplish this) pat the ingredients down so it is still somewhat rough looking.

Bake at 324 for 15-18 minutes. Cool slightly and then drizzle heavily with honey. Let sit until honey is absorbed. Or if you are like us... eat it while it is still warm and covered with honey until you are stuffed then eat the second half in the morning!!

Lemon Vinaigrette

1 large or 2 small cloves garlic
2 Tbsp white wine vinegar
2 Tbsp fresh lemon juice
1 tsp dijon mustard (there is no substitute for dijon)
1 tsp sugar or splenda
1/2 tsp salt
1/4 tsp ground pepper
1 cup olive oil

Wisk all ingredients except olive oil. Add oil slowly with wisk.

Nigella Lawson's Toffee Sauce

3/4 cup plus 1 tbsp brown sugar
2 tbsp dark corn syrup
3/4 stick unsalted butter
2/3 cup heavy cream

Put the sugar, syrup and butter in a pan and slowly bring to a boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully & slowly adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy. Serve with a couple of scoops of vanilla ice cream.

Oreo Cookies

Ingredients:
1 chocolate cake mix ( I use Devils food moist deluxe brand)
2 eggs
1/3 cup oil

Icing:
1 box of cream cheese
3 tbsp. butter
2cup conf. sugarDirections

Mix cake mix, eggs and oil well.

Roll in to balls the size of a teaspoon measuring spoon.

Place on cookie sheet and bake at 350 degrees for 8 min.

Icing: mix all put on 1/2 of cookie place the other half on top. They are best after frozen over night!

Chippy Chocolate Chewy Oatmeal Cookies



INGREDIENTS:

1 cup butter
softened1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

DIRECTIONS:

Oven Temp: 325 degrees F.

In a large bowl, cream together the butter, brown sugar, and white sugarwith a hand mixer until smooth.

Beat in eggs one at a time, then stir invanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture byhand until just blended. Mix in the quick oats, walnuts, and chocolatechips.

Drop by heaping spoonfuls onto ungreased baking sheets. Flatten themslightly. Bake for 12 minutes or 14 for larger cookies. Wait 2 minutes beforetransferring them to a wire rack to completely cool.

Dill Nuts and Bolts

1/2 tsp lemon pepper
1/2 tsp dill weed
1/2 tsp garlic salt
2 packages Hidden Valley Ranch Dressing
1 cup oil

Mix together then pour over:

2 cups Cheerios
2 cups Shreddies
2 cups Crispix
2 cups Corn Bran
1 box Ritz Bitz
Pretzels
Peanuts

Bake at 200 F for 1 hour stirring every 15 minutes

Chocolate Cheesecake Muffins

1 box devils food cake mix
1 (8 oz) package of cream cheese
1 egg
3/4 cup sugar
3/4 cup chocolate chips
Paper cups

Preheat oven according to cake mix box. Fill paper cups 2/3 full.

Mix egg, sugar, chocolate and cream cheese together. Drop 1 tsp mix on each cupcake. Bake according to cake box time.

World's Best Mollases Cookies

350 F oven 6-9 minutes for soft!

2 eggs
2 cups white sugar
1 cup margarine
1 cup molasses
4 cups flour
1 tbsp ginger
1 tbsp cinnamon
disolve 2 tsp of soda into 1 tbsp hot water

Beat wet ingredients. Add dry ingredients until just mixed. Let rest in fridge overnight or for two hours. Roll 1 tsp balls in white sugar. It's really good with coarse brown sugar too. They really spread out so leave at least 2 inches in between.

Lemon Roast Chicken

Stuff whole chicken with 1 whole garlic, cut in half with skin on, 1 lemon, halved, 1 tsp salt, 1/2 tsp pepper and a sprig of fresh thyme. On the outside of the chicken: salt, pepper, and cover with bacon strips.

Cover and cook at 350-400 F uncovered the last 20 minutes.

Veggie Lasagna

2 tbspn olive oil
1 leek, cleaned and sliced
4 garlic cloves, minced
1 med. zucchini, diced
1 -14 ounce can artichoke hearts, drained
1 can crushed tomatoes
1 can diced tomatoes (do not drain)
2 tablespoons oregano (freshly chopped is best)
4 whole wheat lasagna noodles (quick cook kind)
1 - 4 ounce package feta cheese, drained
3/4 cup shredded partly skimmed mozarella

350 F oven

Saute leaks and garlic in olive oil until translucent (1.5 minutes over medium heat). Add zucchini and saute one more minute. Add artichoke hearts, and cans of tomatos. Simmer adding oregano. Remove from heat and cover the bottom of a 13 X9 inch pan with 1 cup of veggie mix. Top this layer with 2 lasagna noodles. Top with half of the remaining tomato mixture. Sprinkle with feta cheese. Add remaining 2 lasagna noodles and top with remaining tomato mixture. Sprinkle with mozzarella. Bake 35 minutes or until bubbly. Let stand 5 minutes before serving.

Carol's Banana Muffins

1 cup sugar
1/4 cup margarine
2 eggs
3 mashed ripe bananas
1 1/2 cup flour
1 tsp soda
2 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips
1/2 cup nuts

Mix all together and bake in a 325 F oven for 20-25 minutes.

This Ain't No Skinny Girl's Puffed Wheat Squares

My never fail recipe. I can't believe I am giving this away!!

1/2 cup margarine
1 cup corn syrup
1 cup white sugar
1/4 cup golden brown sugar
7 tbsp cocoa powder
1 tsp vanilla
10 cups puffed wheat

Bring margarine, corn syrup, sugars and cocoa powder to a boil. Remove from heat and add vanilla. Pour mixture over puffed wheat (you'll need a really large bowl). Mix well and press into a 9 X13" pan. Cut when half way cooled. Enjoy, we do!!!

For Frank Pumpkin Jelly Roll

3 eggs
1/2 cup granulated sugar

2/3 cup of pumpkin (not the pie filling kind)

3/4 cup flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg

Grease 10 X15" jelly roll pan. Line with waxed paper (up sides too).
Beat eggs until frothy. Add sugar and beat until thick and light coloured.
Slowly beat in pumpkin.
Sift next six ingredients over top. Fold in carefully.

Pour into prepared pan. Bake in 375F for about 15 minutes until an inserted toothpick comes out clean.
Have a tea towel ready, with icing sugar sprinkled over it. Turn cake out onto tea towel. Roll from short side, rolling cake and towel together. Cool.

Filling:

1 cup lowfat whipping dream whip (from tub)
1/2 cup ginger snap crumbs

Fold in crumbs. Spread over cooled cake and re-roll. Let sit in fridge for 1 hour to set. Cut log into slices and serve.

Brown Sugar Banana Bread


Makes TWO 9x5" loaves or ONE really high bread (my favourite choice)


Preheat oven to 350F


Mix into a large bowl:

3 1/2 cups all purpose unbleached white flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1/2 teaspoon salt


Whisk dry ingredients with a wire wisk or fork until well blended.


In a large bowl blend with an electric mixer until creamy:

6 egg whites

1/3 cup brown sugar

1 tablespoon vanilla

3 cups mashed black bananas (6-8) *Frozen bananas defrosted for this recipe are best


Add dry ingredients to wet using a wooden spoon and as little stirring as possible until it is combined. Spray two pans (or one). Sprinkle with oatmeal and bake in center of oven 50-60 minutes or until toothpick inserted into center of pan comes out clean.


Dessert Pizza

1 package cresent rolls (Pilsbury)
1 package cream cheese (250 grams)
1/3 cup sugar

Toppings ideas: strawberries, blueberries, kiwi, mandarin oranges, banana, peaches

350 F oven

Unroll dough and divide into triangles. Arrange triangles with narrow ends towards the center on a round pizza baking stone. Use a rolling pin to seal seams together. Bake in the oven for 13-15 minutes until a golden brown. Cool completely. Meanwhile, combine sugar and cream cheese. Spread over cooled crust. Arrange fruit pieces all over cream cheese. Chill for 1 hour. Cut into wedges with a pizza cutter and serve!

Chicken Pot Pie Delight

Ingredients:

4 chicken breasts, cut into bite size chunks
1 lemon (all of rind and 1/2 of it's juice)
1tbsp of basil
1/8 tsp sugar
1/8 tsp coarse ground pepper (or more if you like spice)
1/8 tsp salt
1 tsp flour
1 cup milk
1 can low fat mushroom soup
2 cups of frozen mixed veggies
1 tsp parsley
pinch of garlic powder
1 cup Bisquick
1/2 cup milk
1 egg
1/4 parmesan cheese

Cut chicken into bite size pieces and fry in non stick pan over medium high heat for 2 minutes. While still frying add the rind of lemon and juice. Add pepper, basil, salt, pepper, garlic, sugar, parsley. When mixed, sprinkle the flour over to help chicken brown.

Once chicken is cooked and browned add frozen mixed veggies and stir until veggies are defrosted. Add milk and low fat mushroom soup. Cook until thick (about 4 minutes).

Put chicken mix into a sprayed 10" round dish. In a seperate bowl, mix together Bisquick, parmesan, milk and egg. Smear over chicken mix. Cover and bake at 400 F for 30-40 minutes, or until the Bisquick is firm.

Let cool for 5 minutes and serve!