Recent Recipes
This is a delicious low-fat treat for your sweet tooth. It is great with mango, strawberries, blueberries, bananas, and many other fruits. Just use your imagination!
- 1 8 oz container vanilla yogurt
- 1 cup whipped topping
- 1 cup of your favorite fruit
- Cut fruit into small pieces.
- Thaw whipped topping slightly.
- Stir together yogurt and whipped topping.
- Place mixture on top of fruit.
These muffins are low-fat, cholesterol free and packed with carotenoids (the orange pigments in fruits and veggies that turn into vitamin A in your body). They are easy to make and perfect for a sweet treat or a twist on breakfast.
Serving Size: 2 mini-muffins - 2 grams fat, 91 calories, 1 gram protein, 0 mg cholesterol, 24 mg calcium, 161 mg sodium, 1 gram fiber
- 1 box devils food cake
- 1 15 oz. can pumpkin
- Spray muffin tins with non-stick cooking spray.
- In large bowl mix pumpkin and dry mix until all is moist.
- Fill each tin with about 2 Tbs of mixture.
- Bake 350 degrees for 10-17 minutes or until toothpick comes out clean.
- Remove from pan and place on wire rack.
- Optional: Dust with powdered sugar.
Saltine toffee is a delicious easy way to make the old fashioned treat. Another twist is to add a cup of chopped nuts such as pecans or walnuts.
- 1 cup butter
- 35 saltine crackers
- 1 cup packed dark brown sugar
- 12 oz. semi sweet chocolate chips
- Melt butter in a large saucepan.
- Line large baking sheet with waxed paper. Brush paper with a small amount of butter.
- Line crackers on buttered parchment, touching with no overlap.
- Whisk brown sugar into remaining butter. Set over medium heat. Bring to boil and boil for 2 minutes.
- Pour mixture evenly over crackers.
- Bake at 400 degrees for about 10 minutes or until brown and bubbly.
- As soon as you take them out of the oven cover with chocolate chips. Once melted (about 5 minutes) spread chocolate evenly over surface. If using nuts, gently press into melted chocolate.
- Chill until firm, about 30 minutes
- Lift paper and place on cutting surface. Cut into small bite size pieces.
This is a wonderful dish especially when you are looking for warm comfort food. Make with your favorite noodles (I prefer egg noodles). For a vegetarian twist substitute 1 package sliced mushroom. Just saute the mushrooms with the onions until darker in color.
- 1 lb Beef boneless round cut 3/4" thick
- 2 Tbsp butter
- 1/2 cup chopped onion
- 1 small can cream of mushroom soup
- 1/2 cup sour cream
- Slice beef thin across the grain.
- In skillet over high heat, in hot butter, cook beef and onion until pink is gone and onions are tender.
- Add soup and paprika. Stir. Heat through.
- Reduce heat to low. Add sour cream. Stir and remove from heat.
