final hs recipe 2013

Holiday Recipe

Book

By

Health Science Career Center East

Fall 2013

Introduction

Welcome to our Health Science Cookbook! We hope you enjoy all the recipes that are within this book. Inside you can find some of our favorite holiday dishes, many of them being an old family recipe. These dishes are simply delicious, but can also be unhealthy. Lacking on some of the nutrients needed in a daily basis; they could also contain a tremendous amount of calories, sodium, or sugar. We came up with the idea to give you a low fat version of every recipe, as well as the original. So you can still enjoy an amazing holiday meal without the excessive fats and sugars. Having the outcome of the same great taste, yet more nutrient fortified. Enjoy!

Appetizers

Bacon Wrapped Jalapeno PoppersServes 50

Ingredients

25 fresh jalapeno peppers 14-16 ounces of cream

cheese 2 cups of shredded

cheddar cheese 2(16 ounce) packages of

bacon 50 toothpicks

Directions

1. Cut stems off of peppers and cut them all in half longways.

2. Remove seeds from peppers.

3. Fill each pepper with cream cheese and sprinkle cheddar

cheese on top.

4. Wrap ½ slice of bacon around each pepper half.

5. Place a toothpick in between the bacon and jalapeno firmly

securing the bacon in place.

6. Place on baking sheets and place in 450 degree oven for 10

to 15 minutes or until bacon is fully cooked.

7. Remove the jalapeno poppers when finished baking and

serve when cooked.

Total Calories: 130.5 kcal Total Fat: 12.4 g

Bacon Wrapped Jalapeno Poppers- Low FatServes 50

Ingredients 25 fresh jalapeno peppers 16 oz. of Kraft Philadelphia light

cream cheese 2 cups of low fat cheddar cheese 2(16 ounce) packages of turkey

bacon 50 toothpicks

Directions

1. Cut stems off of peppers and cut them all in half longways.2. Remove seeds from peppers.3. Fill each pepper with Kraft Philadelphia light cream cheese

and sprinkle the low fat cheddar cheese on top.4. Wrap ½ slice of turkey bacon around each pepper half.5. Place a toothpick in between the bacon and jalapeno firmly

securing the bacon in place.6. Place on baking sheets and place in 450 degree oven for 10

to 15 minutes or until bacon is fully cooked. 7. Remove the jalapeno poppers when finished baking and

serve when cooked.

Calories per serving: 51.26 kcal Fat per serving: 1.9 g

Main Courses

Banh Mi Recipe Serves 2

Ingredients

1/2 cup rice vinegar

1/4 cup water

1/4 cup white sugar

1/4 cup carrot, cut into 1/16-inch-thick

matchsticks

1/4 cup white (daikon) radish, cut into 1/

16-inch-thick matchsticks

1/4 cup thinly sliced white onion

1 skinless, boneless chicken breast half

garlic salt to taste

ground black pepper to taste

1 (12 inch) French baguette

4 tablespoons mayonnaise

1/4 cup thinly sliced cucumber

1 tablespoon fresh cilantro leaves

1 small jalapeno pepper - seeded and cut

into 1/16-inch-thick matchsticks

1 wedge lime

Directions

1. Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.

2. Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.

3. While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.

4. Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.

5. Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.

6. To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Calories Per Serving:657 calories Fat Grams Per Serving: 25.2 grams

Banh Mi Recipe-Low Fat VersionServes 2

Ingredients 1/4 cup water

1/4 cup carrot, cut into 1/16-inch-thick

matchsticks

1/4 cup white (daikon) radish, cut into 1/

16-inch-thick matchsticks

1/4 cup thinly sliced white onion

1 skinless, boneless chicken breast half

garlic salt to taste

ground black pepper to taste

1 Whole Wheat baguette

2 servings of Siracha Chili Sauce

1/4 cup thinly sliced cucumber

1 tablespoon fresh cilantro leaves

1 wedge lime

Directions

1. Place water into a saucepan over medium heat and bring to a boil about 1 minute.

2. Add the ingredients: carrot, radish, and onion in the pan, and boil for two minutes. Drain off the water and dry off the vegetables.

3. While the vegetables are air drying, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.

4. Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.

5. Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.

6. To assemble the bahn mi sandwich, spread each half of the toasted baguette with siracha chili sauce, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, and cilantro leaves. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Calories Per Serving:250.5 calories Fat Grams Per Serving: 5.9 grams

Basic burgerServes 4

Ingredients

1 egg

½ teaspoon salt

½ teaspoon ground black pepper

1 pound ground beef

½ cup fine dry bread crumbs

Directions

1. Preheat an outdoor grill for high heat and lightly oilgrate.

2. In a medium bowl, whisk together egg, salt andpepper. Place ground beef and bread crumbs into themixture. With hands or a fork, mix until well blended.Form into 4 patties approximately ¾ inch thick.

3. Place patties on the prepared grill Cover and cook 6 to8 minutes per side, or to desired doneness.

Calories Per Serving: 427.0 Fat Grams Per Serving: 32.1 g

Basic Burger - Low Fat VersionServes 4

Ingredients

2 tablespoon Soy flour ½ teaspoon salt

½ teaspoon ground black pepper

1 pound 93% lean ground beef

½ cup fine dry bread crumbs

Directions

1. Preheat an outdoor grill for high heat and lightly oilgrate.

2. In a medium bowl, whisk together egg, salt andpepper. Place ground beef and bread crumbs into themixture. With hands or a fork, mix until well blended.Form into 4 patties approximately ¾ inch thick.

3. Place patties on the prepared grill Cover and cook 6 to8 minutes per side, or to desired doneness.

Calories Per Serving:247.7 Fat Grams Per Serving: 7.9 g

Big Green Egg SMOKED TURKEY

Serves 4

Ingredients

16 cups (1 gallon) water ½ cup firmly packed brown sugar Rind of 1 navel orange 3 sprigs rosemary 1 cup kosher salt 3 yellow onions, quartered 2 heads garlic, halved 1 (12-pound) turkey 2 lemons, quartered 10 sprigs thyme 10 sprigs sage 1 cup chopped potatoes ¼ cup olive oil Freshly ground black pepper Garlic powder

Equipment Big Green Egg Plate setter hickory chips V-Rack 9 by 13-inch Drip Pan lined with

aluminum foil instant read thermometer

Directions

1. Preheat the EGG to 350 degrees F (177 degrees C) Without Plate Setter.

2. Pour the water into a large bowl. Add brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.

3. Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

4. Remove turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquids and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

5. Scatter 1 cup of the hickory chips over the hot coals, and using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip pan on the Plate Setter and close the lid of the Egg. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165 degrees F / 74 degrees

6. Remove the turkey from the EGG and let rest for 15-20 minutes. Carve and serve immediately. Serves 8.

Total Calories Per Serving- 1716.5 kcalTotal Fat Per Serving- 21.37 g

Big Green Egg SMOKED TURKEY- low fat - Serves 8

Ingredients

16 cups (1 gallon) water Rind of 1 navel orange 3 sprigs rosemary ½ cup kosher salt 3 yellow onions, quartered 2 heads garlic, halved 1 (12-pound) turkey 2 lemons, quartered 10 sprigs thyme 10 sprigs sage 1 cup chopped potatoes ¼ cup olive oil Freshly ground black pepper Garlic powder

Equipment Big Green Egg Plate setter hickory chips V-Rack 9 by 13-inch Drip Pan lined with

aluminum foil instant read thermometer

Directions

1. Preheat the EGG to 350 degrees F (177 degrees C) Without Plate Setter.

2. Pour the water into a large bowl. Add brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.

3. Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

4. Remove turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquids and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

5. Scatter 1 cup of the hickory chips over the hot coals, and using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip pan on the Plate Setter and close the lid of the Egg. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165 degrees F / 74 degrees

6. Remove the turkey from the EGG and let rest for 15-20 minutes. Carve and serve immediately. Serves 8.

Total Fat Per Serving- 20.55 g

Blackened Tilapia RecipeServes 4

Ingredients

Seasoning 3 tablespoons smoked

paprika 1 teaspoon salt 1 tablespoon onion powder 1 teaspoon ground black

pepper 1 teaspoon cayenne pepper 1 teaspoon dried ground

thyme 1 teaspoon dried oregano 1/2 teaspoon garlic powder

Fish 4 tilapia fillets (5 oz. each) 2 tablespoons grapeseed oil 1/2 lemon, juiced

Directions

1. In a small bowl combine all of the spices.

2. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated.

3. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

4. In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side.

5. Sprinkle with lemon juice and transfer the fillets to serving platter.

6. Serve while hot.

Total calories per serving: 205kcalsTotal Fat per serving: 10g

Blackened Tilapia Recipe - Low Fat Serves 4

Ingredients

Seasoning 2 tablespoons smoked paprika 1 teaspoon salt 1 tablespoon onion powder 1 teaspoon ground black

pepper 1 teaspoon cayenne pepper ½ teaspoon garlic powder ¼ cup shredded basil leaves

Fish 4 tilapia fillets (5 oz. each) 1 tbsp and 1 tsp light olive oil 1/2 lemon, juiced

Directions

1. In a small bowl combine all of the spices.

2. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated.

3. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

4. In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side.

5. Sprinkle with lemon juice and transfer the fillets to serving platter.

6. Serve while hot.

Total Calories: 195 KcalTotal Fat: 7 g

Grilled Buffalo Chicken RecipeServes 1

Ingredients

1 chicken breast

⅓ cup Frank’s Red Hot Buffalo Wing

Sauce

1 tsp Hidden Valley Original Ranch Mix

Directions

1. Pour Wing Sauce and Ranch Mix into a bowl or ziploc andmix together

2. Cut chicken into strips and add to sauce.

3. Seal the container and let sit in the fridge for at least anhour.

4. Bring barbeque to medium heat.

5. Place chicken strips on heated grill, taking care to allowexcess sauce to drip back into the container instead of thebarbeque. Discard remaining sauce.

6. Let chicken cook for about 15 minutes and turn every 6-7minutes.

7. After chicken is fully cooked, remove it from the grill andallow to cool for 5 minutes.

Calories Per Serving:150 calories Fat Grams Per Serving: 5 grams

Grilled Buffalo Chicken Recipe - Low FatServes 1

Ingredients

1 boneless skinless chicken breast

⅓ cup Frank’s Red Hot Buffalo Wing

Sauce

1 tsp Hidden Valley Original Ranch Mix

Directions

1. Pour Wing Sauce and Ranch Mix into a bowl or ziploc andmix together

2. Cut chicken into strips and add to sauce.Be sure to cut allfat off of the chicken.

3. Seal the container and let sit in the fridge for at least anhour.

4. Bring barbeque to medium heat.

5. Place chicken strips on heated grill, taking care to allowexcess sauce to drip back into the container instead of thebarbeque. Discard remaining sauce.

6. Let chicken cook for about 15 minutes and turn every 6-7minutes.

7. After chicken is fully cooked, remove it from the grill andallow to cool for 5 minutes.

Calories Per Serving:123 calories Fat Grams Per Serving: 2 grams

Cajun Jambalaya- Low FatServes 5

Ingredients

1 large onion,chopped

2 garlic cloves, crushed

1 1/2 cup of chopped celery

1 large finely chopped bell pepper

1 ½ lbs. sliced andouille sausage

2 lbs. of cooked chicken, shrimp, and

crawfish (or any combination)

1 tablespoon salt

2 tablespoons of vegetable oil

1 cup of fresh chopped tomatoes 1 ½ cup of uncooked long grain rice 3 cups of chicken stock ½ tablespoon of onion salt 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon thyme 1 tablespoon of cayenne pepper 1 tablespoon oregano 2 bay leaves Louisiana or Tabasco Hot Sauce

Directions

1. Prepare a large heavy pot on medium to

medium-high temperature

2. Saute sausage in oil until well browned; drain well

3. Add chopped onion, garlic, celery and bell pepper,

saute until almost tender

4. Add seasonings and continue to saute for 1 minute

5. Add fresh, chopped tomatoes

6. Add cooked chicken pieces to take up flavors

7. Add Chicken Stock and rice

8. Turn the heat down to gentle simmer and cover for

about 20-25 minutes

9. If you desire, add cooked shrimp and crawfish at

the end of cooking time

10. Add hot sauce to the individuals taste

11. Serve with favorite french bread(:

Total Calories per serving:401 kcals

Total Fat per serving: 16g

Chicken AdoboServes 12

Ingredients

4-5 lbs. (12) Chicken thighs

⅓ cups of white vinegar

⅓ cups of soy sauce

4 cloves garlic, crushed

1 tsp. black peppercorns

3 bay leaves

Directions

1. Combine all ingredients in a large pot.

2. Cover and marinate chicken for 1-3 hours.

3. Bring to boil, then lower the heat.

4. Cover and let simmer for 30 minutes,stirring occasionally.

5. Uncover and simmer until sauce is reducedand thickened, and chicken is tender,about 20 more minutes.

6. Serve with steamed rice.

Calories Per Serving: 135 Fat Grams Per Serving: 8.5g

Low Fat Chicken AdoboServes 12

Ingredients

4-5 lbs. (12)Chicken thighs (skinless)

⅓ cups of white vinegar

⅓ cups of soy sauce


1 tsp. black peppercorns

3 bay leaves

Directions

1. Combine all ingredients in a large pot.

2. Cover and marinate chicken for 1-3 hours.

3. Bring to boil, then lower the heat.

4. Cover and let simmer for 30 minutes,stirring occasionally.

5. Uncover and simmer until sauce is reducedand thickened, and chicken is tender,about 20 more minutes.

6. Serve with steamed rice.

Calories Per Serving: 95 Fat Grams Per Serving: 5g

Chicken Noodle SoupServes 4

Ingredients

4 Cups chicken stock, homemade or store

bought

¾ cups diced onions

¾ diced celery

1 tablespoon minced garlic

2 ounces dried egg noodles, cooked to al

dente

1/ teaspoon finely chopped fresh tarragon

leaves

2 teaspoon s finely chopped fresh parsley

leaves

Lemon halves, for serving

Directions

1. Bring stock to boil for 2 minutes in a large, non-reactivestockpot with lid on, over high heat

2. Add onion, celery, and garlic

3. Lower heat and simmer for 2 minutes

4. Add noodles and cook for 5 more minutes

5. Remove from heat and add herbs and salt and pepper, totaste

6. Serve with lemon halves and add squeeze of lemon juice ifdesired

Calories Per Serving: 167 Fat Grams Per Serving: 3.5

Chicken Noodle Recipe - Low Fat VersionServes: 4

Ingredients

4 Cups of low sodium chicken stock

¾ Cup diced onions

¾ Cup diced celery

1 Tablespoon minced garlic

2 Ounces of dry whole wheat noodles

½ Teaspoon finely chopped fresh

tarragon leaves

2 Teaspoons finely chopped fresh

parsley leaves

Lemon halves, for serving

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a9 inch springform pan.

2. In a medium bowl, mix graham cracker crumbs withmelted butter. Press onto bottom of springform pan.

3. In a large bowl, mix cream cheese with sugar untilsmooth. Blend in milk, and then mix in the eggs one at atime, mixing just enough to incorporate. Mix in sourcream, vanilla and flour until smooth. Pour filling intoprepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, andlet cake cool in oven with the door closed for 5 to 6 hours;this prevents cracking. Chill in refrigerator until serving.





Protein Per Serving: 13.25 gms Fat Grams Per Serving: 1.47 gms Carbs Per Serving: 52.08 gms

Chicken Spaghetti RecipeServes 8-10

Ingredients

3 skinless, boneless chicken breasts

1 (8 ounce) package of spaghetti

1 (10.75 ounce) can of condensed

cream of chicken soup

1 (10 ounce) can of diced tomatoes with

green chile peppers

1 pound of processed cheese food

(Velveeta)

salt and pepper for taste

1 pinch of garlic powder

Directions

1.Boil chicken in a large pot of salt water. When chicken is done ,remove from pot, keeping water/broth at a boil. Shred chickenand set aside.

2.Put spaghetti in boiling chicken broth and cook for about 8 to10 minutes.

3.When done, drain the broth.

4.Return pot with the cooked spaghetti to the stove, put on alow heat.

5. Add shredded chicken, soup, diced tomatoes with chilepeppers, and cheese.

6.Season with salt, pepper, and garlic powder to taste.

7.When the cheese is melted, dinner is ready.

Calories Per Serving:300 Fat Gr Per Serving:9g

Chicken Spaghetti Recipe - Low Fat VersionServes 8-10

Ingredients

3 skinless, boneless chicken breasts

1 (8 ounce) package of spaghetti

1 can of condensed 30%

reduced-sodium 98% fat-free cream of

chicken soup undiluted

1 (10 ounce) can of diced tomatoes with

green chile peppers

1 cup fat-free, less-sodium chicken

broth

1 cup of shredded cheese

salt and pepper for taste

1 pinch of garlic powder

Directions

1.Boil chicken in a large pot of salt water. When chicken is done ,remove from pot, Boil the one cup of fat-free, less sodiumchicken broth. Dice chicken and set aside.

2.Put spaghetti in boiling chicken broth and cook for about 8 to10 minutes.

3.When done, drain the broth.

4.Return pot with the cooked spaghetti to the stove, put on alow heat.

5. Add the diced chicken,soup, diced tomatoes with chilepeppers, and cheese.

6.Season with salt, pepper, and garlic powder to taste.

7.When the cheese is melted, dinner is ready.

Calories Per Serving:261 Fat Gr Per Serving:7.8g

Scrambled Egg-Filled CrepesServes 6

Ingredients

½ cup plain flour 1 cup milk 2 eggs 2 tsps veg. oil tomatoes

Scrambled Eggs 6 eggs ¾ cup of milk 20g butter 4 slices of bacon 50g baby spinach 2 tbsp chives (chopped)

Directions

1. put the flour into a large bowl. combine milk, eggs and oil in a 2nd bowl. gradually whisk the egg mixture into flour until smooth. set aside to rest for 30 minutes.

2. heat a lightly oiled frying pan on high. pour ¼ cup measures of crepe mixture into pan, tilting pan to cover base with the batter. cook 1-2 minutes until lightly browned. flip crepe and cook other side for 1 minute or until lightly browned again. transfer to a plate. repeat with the remaining crepe mixture.

3. Scrambled eggs! in a bowl whisk together eggs and milk. season to your taste. melt butter in a frying pan on medium. pour the egg mixture. cook, stirring for 3-4 minutes until eggs starts to set. stir through bacon, spinach and chives.

4. fill crepes with mixture, and roll. serve with roasted tomatoes. Calories Per Serving: 6 Fat Grams Per Serving: 20.3g

Scrambled Egg-Filled CrepesServes 6

Ingredients

½ cup plain flour 1 cup silk milk 2 eggs 2 tsps veg. oil tomatoes

Scrambled Eggs 6 eggs ¾ cup of silk milk 10g butter 2 slices of bacon 50g baby spinach 2 tbsp chives (chopped)

Directions

1. put the flour into a large bowl. combine milk, eggs and oil in a 2nd bowl. gradually whisk the egg mixture into flour until smooth. set aside to rest for 30 minutes.

2. heat a lightly oiled frying pan on high. pour ¼ cup measures of crepe mixture into pan, tilting pan to cover base with the batter. cook 1-2 minutes until lightly browned. flip crepe and cook other side for 1 minute or until lightly browned again. transfer to a plate. repeat with the remaining crepe mixture.

3. Scrambled eggs! in a bowl whisk together eggs and milk. season to your taste. melt butter in a frying pan on medium. pour the egg mixture. cook, stirring for 3-4 minutes until eggs starts to set. stir through bacon, spinach and chives.

4. fill crepes with mixture, and roll. serve with roasted tomatoes. Calories Per Serving: 6 Fat Grams Per Serving: 20.3g

Garlic ChickenServes 4

Ingredients

2 teaspoons crushed garlic

¼ cup olive oil

¼ cup dry bread crumbs

¼ cup grated parmesan cheese

4 skinless, boneless chicken breast

halves

Directions

1. Preheat oven to 425 degrees F (220 degrees C)

2. Warm the garlic and olive oil to blend the flavors. In aseparate dish, combine the bread crumbs and Parmesancheese. Dip the chicken breasts in the olive oil and garlicmixture, then into the bread crumb mixture. Place in ashallow baking dish.

3. Bake in the preheated oven for 30 to 35 minutes, until nolonger pink and juices run clear.

Calories Per Serving: 299 calories Fat Grams Per Serving: 16.8 grams

Garlic Chicken- Low fat VersionServes 4

Ingredients

2 teaspoons crushed garlic

¼ cup extra-virgin olive oil

¼ cup corn, wheat or rice flake cereals

(unsweetened)

¼ cup garlic powder, onion powder or

italian seasoning

4 skinless, boneless chicken breast

halves

Directions


2. Warm the garlic and extra-virgin olive oil to blend theflavors. In a separate dish, combine the corn, wheat orrice flake cereal and garlic powder, onion powder or italianseasoning. Dip the chicken breasts in the extra-virgin oliveoil and garlic mixture, then into the corn, wheat or riceflake cereal mixture. Place in a shallow baking dish.

3. Bake in the preheated oven for 30 to 35 minutes, until nolonger pink and juices run clear.


Grilled Cheese SandwichServes 1

Ingredients

one slice of cheddar cheese

2 slices of white bread

1 and a ½ tablespoons of butter

Directions

1. Heat 1 tablespoon salted butter in a castiron or nonstick skilletover mediumlow heat.

2. Press the sandwich slightly and place it in the skillet. Cook untilgolden on the bottom, 3 to 5 minutes.

3. Flip, adding more butter to the pan if needed, and cook until theother side is golden and the cheese melts, 3 to 5 more minutes.

Calories Per Serving: 219.5 Fat Grams Per Serving: 16

Grilled Cheese Sandwich - Low fatServes 1

Ingredients

one slice of parmesan cheese

2 slices of whole wheat bread

PAM cooking spray

Directions

1. Spray the bread with PAM2. Press the sandwich slightly and place it in the skillet. Cook until

golden on the bottom, 3 to 5 minutes.3. Flip, adding more PAM to the pan if needed, and cook until the

other side is golden and the cheese melts, 3 to 5 more minutes.


Ham with PineappleServes 20

Ingredients

1 (12 pound) bone-in ham

½ cup whole cloves

1 (20 ounce) can pineapple

rings in heavy syrup

½ cup packed brown sugar

1 (12 fluid ounce) can or

bottle lemon-lime flavored

carbonated beverage

1 (4 ounce) jar chopped

maraschino cherries

Directions

1. Preheat oven to 325 degrees F (160 degreesC).

2. Place ham in a roasting pan.

3. Score the rind of the ham with a diamondpattern.

4. Press a clove into the center of eachdiamond.

5. Drain the juice from the pineapple rings intoa medium bowl, and stir in the brown sugarand lemon-lime soda.

6. Coat the ham with this mixture.

7. Arrange the pineapple rings over the outsideof the ham. Place a maraschino cherry inthe center of each pineapple ring, andsecure with toothpick.

8. Bake uncovered for 4 to 5 hours, bastingfrequently with juices, until the internaltemperature of the ham is 160 degrees F(72 degrees C).

9. Be sure the meat thermometer is nottouching the bone. Remove toothpicksbefore serving.

Ham with Pineapple - Low Fat VersionServes 20

Ingredients

1 (12 pound) smoked turkey

½ cup whole cloves

10 slices (20 ounce) of fresh

pineapple

½ cup of Splenda No Calorie

Sweetener

1 (12 fluid ounce) can or

bottle lemon-lime flavored

carbonated beverage

1 (4 ounce) jar chopped

maraschino cherries

Directions

1. Preheat oven to 325 degrees F (160 degrees)

2. Place smoked turkey in a roasting pan.

3. Score the rind of the smoked turkey with adiamond pattern.

4. Press a clove into the center of eachdiamond.

5. Stir in the splenda and lemon-lime soda intoa medium bowl.

6. Coat the smoked turkey with this mixture.

7. Arrange the pineapple rings over the outsideof the smoked turkey. Place a maraschinocherry in the center of each pineapple ring,and secure with toothpick.

8. Bake uncovered for 4 to 5 hours, bastingfrequently with juices, until the internaltemperature of the ham is 160 degrees F(72 degrees C).

9. Be sure the meat thermometer is nottouching the bone. Remove toothpicksbefore serving.

Calories Per Serving: 282 calories Fat Grams Per Serving: 0.6 g

Lamb StewServes 5

Ingredients

3 ½ lbs lamb, shoulder cut into 2pieces

6 cloves of garlic, crushed and peeled 1 sprig fresh rosemary ½ cups dry white wine 3 chopped red potatoes 2 Tbsp extra virgin olive oil 1 large yellow onion, peeled and

chopped pinch of salt 2 tsp of sweet paprika 2 Tbsp. chopped fresh parsley 1 bay leaf 1 cup dry full bodied red wine 1 cup beef stock Freshly ground pepper

Directions

1. Combine the lamb, half of the garlic cloves, rosemary,andwhite wine in a medium in a medium sized bowl.

2. Marinate for 2 to 3 hours

3. Drain the meat and discard the marinade, then pat themeat dry with a paper towel.

4. Mince remaining cloves of garlic and set aside

5. Heat olive oil in a large heavy bottomed skillet with a lidover medium-high heat

6. Lightly salt the meat and brown the meat on all sides

7. Set the meat aside from the pan and add onions to thepan to saute’, then add the garlic to the pan

8. Put the meat back into the pan with the onions and garlic,then stir in paprika,parsley, bay leaf, and red wine

9. Bring the mixture to a boil, then reduce the heat to amedium consistency, letting it simmer uncovered for 15minutes

10. Add beef stock to the meat,and bring to a boil Reducethe heat to low and simmer covered stirring occasionallyuntil the meat is tender for 2 1/2 hrs

11. Add freshly ground pepper and salt

12. Serve with rustic bread

calories per serving: 523fat grams per serving: 40

Lamb Stew - Low Fat VersionServes 5

Ingredients Chop Lamb Loin Lean Only, 500 g,

loin cut into 2 pieces 6 cloves of garlic, crushed and peeled 1 sprig fresh rosemary ½ cups dry white wine 3 chopped red potatoes 2 Tbsp extra virgin olive oil 1 large yellow onion, peeled and

chopped pinch of salt 2 tsp of sweet paprika 2 Tbsp. chopped fresh parsley 1 bay leaf 1 cup dry full bodied red wine 1 cup beef stock Freshly ground pepper

Directions

1. Combine the lamb, half of the garlic cloves, rosemary,andwhite wine in a medium in a medium sized bowl.

2. Marinate for 2 to 3 hours

3. Drain the meat and discard the marinade, then pat themeat dry with a paper towel.

4. Mince remaining cloves of garlic and set aside

5. Heat olive oil in a large heavy bottomed skillet with a lidover medium-high heat

6. Lightly salt the meat and brown the meat on all sides

7. Set the meat aside from the pan and add onions to thepan to saute’, then add the garlic to the pan

8. Put the meat back into the pan with the onions and garlic,then stir in paprika,parsley, bay leaf, and red wine

9. Bring the mixture to a boil, then reduce the heat to amedium consistency, letting it simmer uncovered for 15minutes

10. Add beef stock to the meat,and bring to a boil Reducethe heat to low and simmer covered stirring occasionallyuntil the meat is tender for 2 1/2 hrs

11. Add freshly ground pepper and salt

12. Serve with rustic bread

calories per serving: 489fat grams per serving: 40

Pasta FagioliServes 4

Ingredients

1 table spoon olive oil

2 stalks celery , chopped

1 onion, chopped

3 cloves garlic, minced

2 teaspoons dried parsley

1 teaspoons italian seasoning

¼ teaspoon crushed red pepper flakes

salt to taste

1(14.5 ounce) can chicken broth 2 medium tomatoes, peeled and

chopped 1(8 ounce) can tomatoes sauce ½ cup uncooked spinach pasta 1(15 ounce) can cannellini beans,

with liquid

Directions

1. Heat olive oil in a large saucepan over medium heat.Cook celery, onion, garlic, parsley, Italian seasoning,red pepper flakes, and salt in the hot oil until onionis translucent, about 5 minutes. Stir in chicken broth,tomatoes and tomato sauce, and simmer on low for 15to 20 minutes.

2. Add pasta and cook 10 minutes, until pasta is tender

3. Add undrained beans and mix well. Heat through.Serve with grated Parmesan cheese sprinkled on top.


Pasta Fagioli - Low FatServes 4

Ingredients

1 table spoon avocado oil

2 stalks celery , chopped

1 onion, chopped

3 cloves garlic, minced

2 teaspoons dried parsley

1 teaspoons italian seasoning

¼ teaspoon crushed red pepper flakes

salt to taste

1(14.5 ounce) can chicken broth 2 medium tomatoes, peeled and

chopped make your own tomato sauce

by roma tomatoes , roasted garlic ,and fresh basil leaves

½ cup uncooked spinach pasta 1(15 ounce) can cannellini beans,

with liquid

Directions

1. Heat avocado oil in a large saucepan over mediumheat. Cook celery, onion, garlic, parsley, Italianseasoning, red pepper flakes, and salt in the hot oiluntil onion is translucent, about 5 minutes. Stir inchicken broth, tomatoes and tomato sauce , andsimmer on low for 15 to 20 minutes.

2. Add whole wheat pasta and cook 10 minutes, untilpasta is tender

3. Add undrained beans and mix well. Heat through.Serve with grated Parmesan cheese sprinkled on top.


Spinach Frittata Serves 4

Ingredients

5 Eggs

½ cup of Whole Milk

1 Tbsp of Extra Virgin Olive Oil

2 Cloves of Garlic, minced

4 cups of Fresh Baby Spinach, washed and dried

½ cup of Shredded Provolone Cheese

½ cup of Freshly Grated Parmesan Cheese

Salt and Pepper to taste

Directions

1. In a small skillet, cook the garlic in the oil over medium heat for about 1 minute, add the spinach and cover the skillet with a lid for 1 minute or until the spinach is wilted.

2. In a small bowl, whisk together the eggs, milk, parmiggiano, half of the shredded provolone and salt and pepper, set aside.

3. Remove the lid from skillet and give the spinach a toss, pour in the egg mixture and using a wooden spoon pull in the set eggs from the sided of the skillet. Let it cook for about 5 to 7 minutes or until the frittata is pretty much set.

4. Preheat your broiler.

5. Sprinkle the top of the frittata with the remaining provolone and some more parmiggiano.

6. Place it in the broiler for a couple minutes or until the top is golden brown and the frittata is set. Cut and serve.

Calories Per Serving: 360 for egg; 75 for milk; 120 for oil; 10 for 2 cloves; 50 for spinach; 180 for provolone; 168 for parmesan 241 CALORIES PER SERVING Fat Grams Per Serving: 25g for egg; 4g for milk; 14g for oil; 14 for provolone; 11.2 for parmesan; 17.05g FAT PER SERVING

Spinach Frittata Serves 4

Ingredients

5 Eggs

½ cup of Low-Fat Milk

1 Tbsp of Extra Virgin Avocado Oil

2 Cloves of Garlic, minced

4 cups of Fresh Baby Spinach, washed and dried

½ cup of Crumbled Feta Cheese

½ cup of Freshly Grated Parmesan Cheese

Salt and Pepper to taste

Directions

1. In a small skillet, cook the garlic in the oil over medium heat for about 1 minute, add the spinach and cover the skillet with a lid for 1 minute or until the spinach is wilted.

2. In a small bowl, whisk together the eggs, milk, parmiggiano, half of the crumbled feta and salt and pepper, set aside.

3. Remove the lid from skillet and give the spinach a toss, pour in the egg mixture and using a wooden spoon pull in the set eggs from the sided of the skillet. Let it cook for about 5 to 7 minutes or until the frittata is pretty much set.

4. Preheat your broiler.

5. Sprinkle the top of the frittata with the remaining feta and some more parmiggiano.

6. Place it in the broiler for a couple minutes or until the top is golden brown and the frittata is set. Cut and serve.

Calories Per Serving: 360 for egg; 55 for milk; 110 for oil; 10 for 2 cloves; 50 for spinach; 70 for provolone; 168 for parmesan 205.75 CALORIES PER SERVING Fat Grams Per Serving: 25g for egg; 2.5g for milk; 12.2g for oil; 7 for provolone; 11.2 for parmesan; 14.5g FAT PER SERVING

Spinach LasagnaServes 12

Ingredients

1 container of ricotta cheese

2 boxes of frozen spinach

1 cup of parmesan cheese

2 medium garlic cloves (chopped)

1 egg (beaten)

Salt

Black Pepper

2 cans of tomato or marinara sauce

1 nine ounce non boil lasagna noodles

1 pound of mozzarella cheese

Vegetable or olive oil

Directions

1. Preheat oven to 350 degrees and arrange a rack in themiddle.

2. Place the ricotta, spinach, half of the parmesan cheese,garlic, and egg in a large bowl. To add flavor add salt andblack pepper and mix well.

3. Spread ¾ of the tomato sauce in a thin layer on a baking

dish.

4. Add 3 layers of the noodles on the tomato sauce and thenadd another ¾ cup of tomato sauce over the noodles.Add a small amount of ricotta cheese and then evenlyspread it. Add mozzarella cheese.

5. Add two more layers of the items mentioned in numberfour. And then finish it off with another layer of thenoodles and a sprinkle of parmesan cheese.

6. Back for an at least an hour until you see the top layerbrown.

7. After you take out your lasagna let it cool for 15minutes.

8. Enjoy!

Total Calories: 293 KcalTotal Fat: 9.65 g

Spinach Lasagna- Low FatServes 10

Ingredients

1 container of low fat ricottacheese

1 box of frozen spinach ½ cup of reduced fat of parmesan

cheese 2 medium garlic cloves (chopped) 1 egg (beaten) 2 cups of mushrooms 1 tsb of dried oregano ½ cup of green bell peppers and

chopped onions Black Pepper 1 can of tomato sauce 8 whole wheat lasagna noodles

Directions

1. Preheat oven to 375 degrees and add cooking spray to thedish.

2. Place the ricotta, spinach, half of the parmesan cheese,

garlic, oregano,and egg in a large bowl. Add about ⅓ of

that spread into the noodle.

3. Add 3 layers of the noodles on the tomato sauce and then

add another ⅔ cup of tomato sauce over the noodles.

Add a small amount of ricotta cheese and then evenlyspread it.

4. Add two more layers of the items mentioned in numberfour. And then finish it off with another layer of thenoodles and a sprinkle of parmesan cheese with green bellpeppers, mushrooms, black pepper, and garlic forseasoning.

5. Back for an at least an hour until you see the top layerbrown.

6. After you take out your lasagna let it cool for 15 minutes.

7. Enjoy!

Calories per serving: 223.3Fat per serving 6.6 g

Beef TacoServes 6 (2 tacos)

Ingredients

1 lb. ground beef

1 packet of taco seasoning

¾ cup of water

12 taco shells

Shredded lettuce

Shredded cheese

Diced tomatoes

Taco sauce

Directions

1. In a medium skillet, brown ground beef; drain. Stir in tacoseasoning and water.

2. Cook and stir over medium heat 10 to 15 minute.3. Heat taco shells according to package directions.4. After the beef is done put it inside the taco shell and put

in your lettuce, tomatoes, and cheese, and serve

Calories Per Serving: 510.0 Fat Grams Per Serving:15.0

Low Fat Beef TacoServes 6 (2 tacos)

Ingredients

1 lb. ground beef (extra lean)

1 packet of taco seasoning

¾ cup of water

12 taco shells (baked)

Shredded lettuce (iceberg)

Shredded cheese (reduced fat)

Diced tomatoes (red)

Taco sauce (low sodium)

Directions

1. In a medium skillet, brown ground beef; drain. Stir in tacoseasoning and water.

2. Cook and stir over medium heat 10 to 15 minute.3. Heat taco shells according to package directions.4. After the beef is done put it inside the taco shell and put

in your lettuce, tomatoes, and cheese, and serve

Calories Per Serving: 173.0 Fat Grams Per Serving: 10.25 g

Tamales Low-Fat servings 6 dozens

Ingredients

Dough ½ bag of maseca tamale

corn flour 3 tablespoons of Paprika 3 tablespoons of salt 3 tablespoons of chili powder 3 tablespoons of garlic

powder 1 cup of olive oil 2 cups of chicken broth

Shredded Pork 3-4 pounds of turkey , fat

trimmed and meat cut into 1-inch cubes 2 tablespoons of salt 2 onions 8 garlic cloves 1 dozen whole peppercorn 2 tablespoons of cumin seeds 1 tablespoon of mexican

oregano 2 tablespoons of ground

cinnamon 1 teaspoon of black pepper 1 teaspoon of paprika

1 (16 ounce) Corn Husks

Directions

Dough1. In a large bowl place1/2 the bag of maseca tamale corn flour to this add

Paprika ,salt, and chili powder.

2. Using clean hands, work the dry ingredients together, mixing well so that you don’t end up with clumps of spices.

3. Once you have it all combined then you can go ahead and add the olive oil at once.

4. Add the olive oil into the dry ingredients. Once this is distributed, begin adding the chicken broth, 1 cup at a time. Keep mixing, and adding broth, until your masa is the consistency of paste or peanut butter.

Turkey1. In a large soup pot over medium heat, combine turkey cubes and just enough water to cover

the turkey. Add salt, onions, garlic, peppercorns, cumin seeds, and oregano; bring to a boil. To keep the peppercorns and cumin seeds separate, place them in cheesecloth and tie before adding to the meat pot

2. As the meat comes to a boil, a foam will rise to the surface; skim this foam off, then reduce heat to low, and let mixture simmer. You will need to simmer the meat for approximately 1 1/2 hours, adding water as needed to keep the pot from going dry. Do not allow this to boil during this time, simmer only. When done, remove from heat.

3. let the turkey cool down then removed the pork from the broth; reserving the broth for later use in making the Masa Dough. Shred the pork by using two forks to pull the meat apart, or you can use a food processor fitted with the plastic

Preparation1. In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.2.To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn

husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).

3.Place about 1 tablespoon meat and sauce mixture in the middle of the masa.4.Fold in sides of husk and fold up the bottom.Place a mound of extra husks or a foil ball in the

center of a steamer basket placed in a Dutch oven.5.Lean the tamales in the basket, open side,Add water to Dutch oven just below the basket Bring

water to boil and reduce heat.Cover and steam 40 minutes, adding water when necessary.

Total calories per serving: 220 kcals

Total fat per serving: 13 g

Tamales Recipe Serving

Ingredients

Dough ½ bag of maseca tamale

corn flour 3 tablespoons of Paprika 3 tablespoons of salt 3 tablespoons of chili powder 3 tablespoons of garlic

powder 2 cups of lard 2 pounds of pork

Shredded Pork 4 to 5 pounds boneless pork

shoulder, fat trimmed and meat cut into 1-inch cubes

2 tablespoons of salt 2 onions 8 garlic cloves 1 dozen whole peppercorn 2 tablespoons of cumin seeds 1 tablespoon of mexican

oregano 2 tablespoons of ground

cinnamon 1 teaspoon of black pepper 1 teaspoon of paprika

1 (16 ounce) Corn Husks

Directions

Dough1. In a large bowl place1/2 the bag of maseca tamale corn flour to this add

Paprika ,salt, chili powder

2. Using clean hands, work the dry ingredients together, mixing well so that you don’t end up with clumps of spices

3. Once you have it all combined then you can go ahead and add the corn oil at once.

4. Add the corn oil into the dry ingredients. Once this is distributed, begin adding the warm pork or chicken broth, 1 cup at a time. Keep mixing, and adding broth, until your masa is the consistency of paste or peanut butter.

Shredded Pork1. In a large soup pot over medium heat, combine pork cubes and just enough water to cover

the pork. Add salt, onions, garlic, peppercorns, cumin seeds, and oregano; bring to a boil. To keep the peppercorns and cumin seeds separate, place them in cheesecloth and tie before adding to the meat pot

2. As the meat comes to a boil, a foam will rise to the surface; skim this foam off, then reduce heat to low, and let mixture simmer. You will need to simmer the meat for approximately 1 1/2 hours, adding water as needed to keep the pot from going dry. Do not allow this to boil during this time, simmer only. When done, remove from heat.

3. let the pork cool down then removed the pork from the broth; reserving the broth for later use in making the Masa Dough. Shred the pork by using two forks to pull the meat apart, or you can use a food processor fitted with the plastic

Preparation1. In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.2.To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn

husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).

3.Place about 1 tablespoon meat and sauce mixture in the middle of the masa.4.Fold in sides of husk and fold up the bottom.Place a mound of extra husks or a foil ball in the

center of a steamer basket placed in a Dutch oven.5.Lean the tamales in the basket, open side,Add water to Dutch oven just below the basket Bring

water to boil and reduce heat.Cover and steam 40 minutes, adding water when necessary.

Total calories per serving: 326 kcal

Total fat per serving: 17g

Side Dishes

Green Beans with Bacon - Low Fat VersionServes 4

Ingredients

1 bag(12 oz) Green Giant Valley Fresh

steamers frozen cut green beans

2 slices turkey bacon, cut into ½-inch

pieces

½ teaspoon finely chopped garlic

1 tablespoon finely chopped almonds

2 tablespoons olive oil

2 teaspoons splenda

½ teaspoon seasoned salt

Directions

1. Cook beans as directed on bag; set aside

2. Meanwhile, in 10-inch skillet, cook bacon over mediumheat, stirring frequently, until crisp. Stir in garlic andwalnuts; cook about 1 minute or until almonds are lightlybrowned. Stir in olive oil, splenda and seasoned salt.

3. Stir in cooked beans. Cook 2 to 3 minutes, stirringfrequently, until beans are hot.


Green Beans with Bacon - Low Fat VersionServes 4

Ingredients

1 bag(12 oz) Green Giant Valley Fresh steamers frozen cut green beans

2 slices turkey bacon, cut into ½-inch pieces


1 tablespoon finely chopped almonds

2 tablespoons olive oil

2 teaspoons splenda


Directions


2. Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Stir in garlic and walnuts; cook about 1 minute or until almonds are lightly browned. Stir in olive oil, splenda and seasoned salt.

3. Stir in cooked beans. Cook 2 to 3 minutes, stirring frequently, until beans are hot.


Antioxidant fruit saladServes 2

Ingredients

1 mango

1 cup of blueberries

1 pomegranate

2 teaspoons of lime juice

Directions

1. Cut the mango in half around the stone, and thencriss-cross the flesh of the mango halves with a knife into1/2-inch squares.

2. Push the diced mango flesh outwards and then slice off thesquares from the skin into a bowl.

3.Tumble in the blueberries, then halve the pomegranate andbash out the seeds with a wooden spoon over the mango. Finallysqueeze over the lime juice and serve.

Calories Per Serving: 310 calories Fat Grams Per Serving: 13 grams

Antioxidant fruit saladServes 2

Ingredients

1 mango 1 cup of

blueberries 1

pomegranate 2 teaspoons

of lime juice

Directions

1. Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.

2. Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl.

3.Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.


Arroz Con Leche RecipeServes 5

Ingredients

2 ½ cups of white rice

1 cinnamon stick

1 cup of water ½ gallon of

whole 3.25% fat milk ½ bar of piloncillo 2 tablespoons of vanilla

extract 1 cup of sugar

Directions

1. Put 2 ½ cups of rice, 1 cinnamon stick, ½ bar of piloncillo, 2 tablespoons of vanilla, 1 cup of sugar, 1 cup of water, and ½ gallon of milk in a saucepan.

2. Boil the ingredients and keep the pan uncovered. Boil until the rice is tender. This will take around 18 minutes.

3. Continue cooking over medium-high heat until the mixture comes to a boil.

4. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick. This will take around 20 minutes.

5. You are done! Transfer the pudding to a serving bowl and eat up!


Arroz Con Leche Recipe - Low Fat VersionServes 5

Ingredients

2 ½ cups of whole wheat rice

1 cinnamon stick

1 cup of water 2 cups of

stevia sweetener ½ skim milk

Directions

1. Put 2 ½ cups of rice, 1 cinnamon stick, 2 cups of stevia sweetener 1 cup of water, and ½ gallon of milk in a saucepan.

2. Boil the ingredients and keep the pan uncovered. Boil until the rice is tender. This will take around 18 minutes.

3. Continue cooking over medium-high heat until the mixture comes to a boil.

4. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick. This will take around 20 minutes.

5. You are done! Transfer the pudding to a serving bowl and eat up!


(Baked) No Peeling Mashed PotatoesServes 6

Ingredients

10 whole Russet potatoes, cleaned and

pierced with a fork

4 tablespoons of butter

¼ cup to ½ cup warm milk or warm

heavy cream

Kosher salt to taste

Directions


2. Place the potato directly on the oven rack.

3. Bake for about 1 hour or until the potatoes can be piercedwith a fork.

4. Carefully pop open the potatoes to allow the steam toescape and allow to cool until you can safely handle them.

5. Warm up your milk or cream in a saucepan. Just warm itthrough, don’t let it boil.

6. When the potatoes are cool enough to handle, scoop outall the potatoes into a bowl.

7. If you have a river, run the potatoes through it.

8. Add the butter and start with ¼ cup of the dairy.

9. Whip with a hand mixer for 10 to 15 seconds to justsmooth the potatoes out. Add more dairy if necessary.

10. Add kosher salt to taste.

Total Calories per serving: 359.3 kcal Total Fat per serving : 15.3 g

(Baked) No Peeling Mashed Potatoes-Low FatServes 6

Ingredients

10 whole Yukon Gold Potatoes, cleaned

and pierced with a fork

4 tablespoons of Margarine Butter

¼ cup to ½ cup warm milk

Kosher salt to taste

Directions


2. Place the potato directly on the oven rack.

3. Bake for about 1 hour or until the potatoes can be piercedwith a fork.

4. Carefully pop open the potatoes to allow the steam toescape and allow to cool until you can safely handle them.

5. Warm up your milk in a saucepan. Just warm it through,don’t let it boil.

6. When the potatoes are cool enough to handle, scoop outall the potatoes into a bowl.

7. If you have a river, run the potatoes through it.

8. Add the margarine butter and start with ¼ cup of thedairy.

9. Whip with a hand mixer for 10 to 15 seconds to justsmooth the potatoes out. Add more dairy if necessary.

10. Add kosher salt to taste.

Total Calories per serving: 229 kcal Total Fat per serving: 9.7 g

Lawrence’s Cheesy Mac & Cheese HealthierServes 8

Ingredients

2 ½ cups whole wheat elbow macaroni

6 Tbs. Vegetable Oil

¼ cup flour

Tsp.Salt

2 cup Low-Fat

8 oz. American Cheese Cubed

⅔ cups Yogurt

8 oz. shredded Cheddar Cheese

Directions

1. Cooked Macaroni:According to package Add 4 Tbs. ofvegetable oil then add the flour and salt

2. Gradually stir in milk. Bring to boil for 2 minutes untilthick. Reduce heat stir in American cheese and SourCream

3. Preheat oven to 350 degrees F (175 degrees C) and pourover Macaroni into 9 inch pan and sprinkle with cheese.

4. Bake 350 covered for 30 minutes or until Golden Brown

Calories Per Serving:Whole Wheat Elbow Macaroni: 174Vegetable Oil : 120Flour: 578Salt: 0Low-Fat Milk: 92American Cheese Cubed :67Sour Cream : 23Cheddar Cheese Shredded: 455

1,509 Calories

Fat Grams Per Serving:Whole Wheat Elbow Macaroni: 0.8 gVegetable Oil : 14 gFlour: 2.2 gSalt: 0 gLow-Fat Milk: 2.0 gAmerican Cheese Cubed : 6 gSour Cream: 2.4 gCheddar Cheese Shredded: 37 g

64.4 Fat Grams

Cheesy Tater Tot CasseroleServes About 10

Ingredients

2 lbs. of Hamburger or Ground Beef

2 cans of Cream of Chicken Soup

2 cups of Cheddar Cheese

1 bag of Tater Tots

1 small chopped onion

1 tsp of Garlic Salt/Powder

1 tsp of Smoked Paprika

Optional: Add 1 cup of Sour Cream to

Cheddar Cheese

Directions

1. Mix soup, cheese, garlic, paprika in a small bowl (add sourcream if desired).

2. Saute beef and onion on small skillet until it is brown, oruntil beef is no longer pink. *If the beef is very lean, at 1tsp of olive oil for better browning results.

3. In a larger bowl, mix together all the ingredients, includingthe beef and onion.

4. Preheat the oven to 375 degrees .

5. Place the mixture in a 9x13 inch baking pan.

6. Bake for 45 minutes.

Calories Per Serving: 421.6 kcal Fat Per Serving: 26.5 grams

Cheesy Tater Tot Casserole-Low FatServes About 10

Ingredients

1 lb. of Ground Turkey

1 Onion, chopped

1 10 oz can 98% Fat-Free Cream of

Mushroom Soup

1 10 oz can 98% Fat-Free Cream of

Chicken Soup

72 Tater Tots (Roughly)

¾ cup of 2% Cheddar Cheese, grated

¾ cup of Cheddar Cheese, grated

Directions

1. Arrange tater tots in a single layer into a greased 9 x 13inch pan.

2. Brown the turkey and onions together, and then drain.

3. Mix together the soup, meat and onions in a large enoughbowl.

4. Spread the mixture onto the tater tots.

5. Sprinkle the cheese on top.

6. Preheat the oven to 350 degrees .


Calories Per Serving: 121.444 kcal Fat Per Serving: 18.988 grams

Chive and Garlic Mashed Potatoes RecipeServes 6

Ingredients

4 pounds of Yukon gold potatoes,

peeled (100 cal. per potato)

Kosher salt and freshly ground black

pepper

1 cup heavy cream

½ stick (¼ cup) unsalted butter

4 cloves garlic, lightly crushed

3 sprigs fresh thyme

2 tablespoons chopped chives

Directions

1. Put the cut potatoes into a large pot, cover them withcold water, and add a large pinch of salt.

2. Bring to a boil and simmer until the potatoes are forktender, about 20 to 30 minutes. Drain well.

3. Meanwhile, in a small pot heat the cream, butter, garlic,and thyme.

4. While the potatoes are still warm, press them through apotato ricer or food mill into a bowl.

5. Stir in the warm cream a bit at a time, straining out thesolids, until the potatoes are fluffy.

6. Season with salt and pepper and gently fold in the chives.Serve immediately.


Low- Fat Chive and Garlic Mashed Potatoes RecipeServes 6

Ingredients

4 pounds of Yukon gold potatoes,

peeled (100 cal. per potato)

Kosher salt and freshly ground black

pepper

1 cup low-fat cream cheese

½ stick (¼ cup) I Can’t Believe It’s Not

Butter Fat Free

4 cloves garlic, lightly crushed

3 sprigs fresh thyme

2 tablespoons chopped chives

Directions

1. Put the cut potatoes into a large pot, cover them withcold water, and add a large pinch of salt.

2. Bring to a boil and simmer until the potatoes are forktender, about 20 to 30 minutes. Drain well.

3. Meanwhile, in a small pot heat the cream, butter, garlic,and thyme.

4. While the potatoes are still warm, press them through apotato ricer or food mill into a bowl.

5. Stir in the warm cream a bit at a time, straining out thesolids, until the potatoes are fluffy.

6. Season with salt and pepper and gently fold in the chives.Serve immediately.


Cinnamon Apple Cranberry SauceServes 10

Ingredients

2 cups of cranberry juice

1 (6- ounce) bag of sweetened dried

cranberries

1 cinnamon stick, broken in half

1 cup of sugar

2 gala apples

2 teaspoons of cornstarch

Directions

1. take the two gala apples, peel them both core the applesand then dice them.

2. in a medium sauce pan with the heat on medium, add thetwo cups of cranberry juice, then the cinnamon and sugar.

3. bring the sauce to a boil and let it cook for 5 minutes

4. add the apples and stir occasionally until the cranberrieshave softened and the apples are tender for about fiveminutes.

5. remove the 8 ounces of the liquid into a small bowl andwhisk in the corn starch.

6. slowly add the cornstarch-juice mixture to the cranberrymixture and stir constantly.

7. cook for an additional five 5 minutes

8. remove from the heat and pour into a serving bowl

9. refrigerate until it has thickened about 30 minutes.

10. remove the cinnamon ticks and serve

Calories Per Serving:257 Fat Grams Per Serving:

Corn CasseroleServes 8

Ingredients

½ cup butter, melted

2 eggs, beaten

1 (8.5 ounce) package dry corn bread mix

1 (15 ounce) can whole kernel corn,

drained

1 (14.75 ounce) can creamed corn

1 cup sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C), andlightly grease a 9x9 inch baking dish.

2. In a medium bowl, combine butter, eggs, corn breadmix, whole and creamed corn and sour cream. spoonmixture into a prepared dish.

3. Bake for 45 minutes in the preheated oven, or until thetop is golden brown.

Calories Per Serving: 409 Fat Grams Per Serving: 27

Corn Casserole - Low Fat VersionServes 8

Ingredients

½ cup applesauce

½ cup egg beaters

1 (8.5 ounce) package low-fat dry corn

bread mix

1 (15 ounce) can whole kernel corn,

drained

1 (14.75 ounce) can low-fat creamed

corn

1 plain fat-free Greek yogurt

Directions

1. Preheat oven to 350 degrees F (175 degrees C), and lightlygrease a 9x9 inch baking dish.

2. In a medium bowl, combine butter, eggs, corn bread mix,whole and creamed corn and sour cream. spoon mixtureinto a prepared dish.

3. Bake for 45 minutes in the preheated oven, or until thetop is golden brown.


Corn CasseroleServes 6 to 8

Ingredients

1 (15 ¼-ounce) can whole kernel corn,

drained.

1 (14 ¾-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix

(recommended: Jiffy)

1 cup sour cream

½ stick butter, melted

1 to 1 ½ cups shredded Cheddar

Directions

1. Preheat oven to 350 degrees.

2. In a large bowl, stir together the 2 cans of corn, cornmuffin mix, sour cream, and melted butter.

3. Pour into a greased 9 by 13-inch casserole dish.

4. Bake for 45 minutes, or until golden brown.

5. Remove from oven and top with cheddar

6. Return to oven for 5 to 10 minutes, or until cheese ismelted.

7. Let stand for at least 5 minutes and then serve warm.

Calories Per Serving: 220 Fat Grams Per Serving: 1.18 g

Corn Casserole-Low Fat VersionServes 6 to 8

Ingredients

Sweet Creamed Corn: 1 can Egg whites: 1/2 cup Sweet Plain corn: 1 can corn muffin mix: 1 small box Fat free Greek yogurt: 16 oz Melted light Butter: 1/4 cup Cooking spray: as needed

Directions

1. First, get your oven ready. Set it to 350 so that in 10 to 15minutes it will be preheated for you to place the casseroledish in it.

2. Then, set aside a baking dish and use the cooking spray onthe bottom and sides

3. In a large bowl, mix muffin mix, plain sweet corn and thecreamy ones. Mix it wellIn

4. To this, add the Greek yogurt, light butter and the egg whites.Whisk and stir the whole mixture very gently and thoroughlyuntil you can feel a little fluffiness in the texture.

5. Spread the mixture into the casserole dish and bake in theoven for 60 minutes. The top should have turned a shinygolden color when you take it out.


Eating more fresh fruitsand vegetables compared toprocessed food are better foryou!They have more vitamins

that will help your mental andphysical health!

French’s Green Bean CasseroleServes 6

Ingredients

1 (10 3/4 oz.) can CAMPBELL'S®

Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

4 cups cut green beans (use 2 141/2

oz. cans OR 2 9 oz. pkgs. thawedfrozen OR 1 ¼ lbs. fresh green beans)

1 1/3 cups FRENCH'S® Original or

Cheddar French Fried Onions

Directions

1. MIX soup, milk and pepper in a 1 1/2 qt. baking dish. Stir in beans and2/3 cup French Fried Onions.

2. BAKE at 350°F for 30 minutes or until hot.

3. STIR. Top with remaining 2/3 cup onions. Bake 5 minutes or until onionsare golden.

Total Calories per serving: 106 kcalsTotal Fat per serving: 8 grams

Green Bean Casserole

Ingredients

9 cans of green beans

3 cans of cream of mushroom

3 containers of french fried onions

if needed milk to thin the cream of

mushroom out

Directions









Calories Per Serving: Fat Grams Per Serving:

Green Bean Casserole Low-Fat VersionServes 20

Ingredients

½ cup of milk (Fat free or skim)

1 teaspoon of soy sauce (soy sauce

made from soy and wheat (Shoyu)

black pepper

4 cups of green beans

1 ⅓ cups french fried onions (Sodexo

Health Care 12 oz)

1 Can (10 ¾ ounces) 98% fat free

Campbell’s cream of mushroom soup.

Directions

1. Cut the green beans to the size of an inch. Put them toboil on the stove set to high for 25 min.

2. While the green beans are boiling, mix 1 can (10 ¾ounces) campbell’s cream of mushroom soup, ½ cup ofmilk, 1 teaspoon of soy sauce, and grind the pepper 8times all in the bowl that will be used to cook thecasserole.

3. Mix the green beans in with the sauce and mix it till thegreen beans are all covered up.

4. Add the french fried onions all on the top.

5. Place the casserole in the oven set to 350 degreesfahrenheit for 25 min or until the french fried onions aregolden.


Green Beans with Bacon-Walnut VinaigretteServes 4

Ingredients

1 bag(12 oz) Green Giant Valley Fresh

steamers frozen cut green beans

2 slices bacon, cut into ½-inch pieces


1 tablespoon finely chopped walnuts

2 tablespoons white wine vinegar

2 teaspoons sugar


Directions


2. Meanwhile, in 10-inch skillet, cook bacon over mediumheat, stirring frequently, until crisp. Stir in garlic andwalnuts; cook about 1 minute or until walnuts are lightlybrowned. Stir in vinegar, sugar and seasoned salt.

3. Stir in cooked beans. Cook 2 to 3 minutes, stirringfrequently, until beans are hot.

Calories Per Serving:70 Fat Grams Per Serving: 6.66

Potato Latkes RecipeMakes 12-16 latkes

2 Latkes Per Serving

INGREDIENTS

1 pound golden potatoes-267 calories, 0g fat

1/2 cup finely chopped onion-34 calories, 0g fat

1 large egg, lightly beaten-72 cal, 4.9 g fat

1/4 cup bread crumbs-110 cal, 1.5g fat

1/2 teaspoon salt-0 cal, 0g fat

3/4 cup olive oil-1296 cal, 151.2g fat(only 432 cal and 50g fat consumed)

Directions

1. Peel potatoes and coarsely grate by hand, transferring

to a large bowl of cold water as grated. Soak potatoes 1

to 2 minutes after last batch is added to water, then

drain well in a colander.

2. Spread grated potatoes and onion on a kitchen towel and

roll up jelly-roll style. Twist towel tightly to wring out as

much liquid as possible. Transfer potato mixture to a

bowl and stir in egg, bread crumbs, and salt.

3. Heat 1/4 cup oil in a 12-inch nonstick skillet over

moderately high heat until hot but not smoking.

4. Working in batches of 4 latkes, spoon 2 tablespoons

potato mixture per latke into skillet, spreading into

3-inch rounds with a fork.

5. Reduce heat to moderate and cook until undersides are

browned, about 5 minutes.

6. Turn latkes over and cook until undersides are

browned, about 5 minutes more.

7. Transfer to paper towels to drain and season with salt.

Add more oil to skillet as needed.


Potato Latkes RecipeMakes 14 latkes

2 Latkes Per Serving

INGREDIENTS

1 pound sweet potatoes-384 calories, 0g fat

1/2 cup finely chopped onion-34 calories, 0g fat

1 large egg, lightly beaten-72 cal, 4.9 g fat

1/4 cup crushed bran cereal-63 cal, .455g fat

1/2 teaspoon salt-0 cal, 0g fat

1/2 cup extra virgin olive oil-969 cal, 112g fat(only 323 cal and 37g fat consumed)

Directions

1. Peel potatoes and coarsely grate by hand, transferring

to a large bowl of cold water as grated. Soak potatoes 1

to 2 minutes after last batch is added to water, then

drain well in a colander.

2. Spread grated potatoes and onion on a kitchen towel and

roll up jelly-roll style. Twist towel tightly to wring out as

much liquid as possible. Transfer potato mixture to a

bowl and stir in egg, salt, bread crumb substitute, and

salt.

3. Heat 1/4 cup oil in a 12-inch nonstick skillet over

moderately high heat until hot but not smoking.

4. Working in batches of 4 latkes, spoon 2 tablespoons

potato mixture per latke into skillet, spreading into

3-inch rounds with a fork.

5. Reduce heat to moderate and cook until undersides are

browned, about 5 minutes.

6. Turn latkes over and cook until undersides are

browned, about 5 minutes more.

7. Transfer to paper towels to drain and season with salt.

Add more oil to skillet as needed.


Mashed PotatoesServes 20

Ingredients

16 potatoes

1 Stick of Butter

1 package cream cheese

1 Cup Half and Half

1 Bunch of Green Onions

Salt and Pepper

Directions

1. Boil water in a large pot

2. Add potatoes and cook until potatoes are fully cooked

3. Let potatoes cool, then peel skin off potatoes with potatopeeler

4. Take peeled potatoes and rice them through the potatoricer. If you don’t have a potato ricer mash themtogether.

5. Add in the butter, cream cheese, half and half, greenonions and salt and pepper and mix until fully blended.

6. EAT!

Calories per serving: 202.01 caloriesFat per serving: 10.07g

Mashed Potatoes- Low FatServes 20

Ingredients

16 potatoes

1 Stick of Margarine

1 package Low-Fat cream cheese

1 Cup Low- fat Sour Cream

1 Bunch of Green Onions

Salt and Pepper

Directions

1. Boil water in a large pot

2. Add potatoes and cook until potatoes are fully cooked

3. Let potatoes cool, then peel skin off potatoes with potatopeeler

4. Take peeled potatoes and rice them through the potatoricer. If you don’t have a potato ricer mash themtogether.

5. Add in the margarine, low-fat cream cheese,low-fat sourcream, green onions and salt and pepper and mix untilfully blended.

6. EAT!

Calories per serving: 186.01 caloriesFat per serving: 7.43 g

Mashed PotatoesServes 10

Ingredients

3 ½ pounds russet potatoes

2 tablespoons kosher salt

16 fluid ounces (2 cups) half-and-half


6 ounces grated parmesan

Directions

1. Peel and dice potatoes

2. Place diced potatoes in a large sauce pan with water andsalt.

3. Bring to a boil over medium-high heat and then reduceheat to maintain a rolling boil. Cook until potatoes fallapart when poked with a fork

4. Heat the garlic and half-and-half in a medium saucepanover medium heat until simmering. Remove from heat andset aside.

5. Remove potatoes from heat and drain off the water.

6. Mash and add garlic-cream mixture and parmesan- stirand combine.

7. Let stand for 5 minutes so that the mixture thickens

Calories Per Serving: 300 calories Fat Grams Per Serving: 15 g

Mashed PotatoesMadison’s “Mock” Serves 10

Ingredients

3 medium heads of cauliflower 2 tablespoons kosher salt 2 cups of skim milk 6 cloves garlic, crushed 6 ounces low fat grated parmesan

Calories per Serving: 148 caloriesFat per Serving: 11g

Directions

1. Clean and cut cauliflower into small pieces.

2. Cook cauliflower in a stockpot of water over high heat for sixminutes or until well done

3. Drain well and pat cooked cauliflower dry between severallayers of paper towels (do not let cool)

4. Place into a food processor and puree the hot cauliflower withthe skim milk, low fat grated parmesan, kosher salt, and garlicuntil almost smooth

MenudoServes 8

Ingredients

3 gallons water, divided

2 ½ pounds beef tripe, cut into 1-inch

pieces

6 cloves garlic, finely chopped 1 large white onion, finely chopped 1 ½ tablespoons salt 1 tablespoons ground black pepper 1 ½ tablespoons dried oregano 2 tablespoons ground red pepper 5 arbol chile peppers 6 japones chile peppers, seeds removed 6 cups canned white or yellow hominy,

drained ½ white onion, chopped ¼ cup chopped fresh cilantro 2 limes, juiced

Directions

1. In a large pot, bring 1 gallon water to a boil. Place tripe inthe pot, reduce heat, and simmer 2 hours. Periodicallyskim off fat with a spoon. Drain water, reduce heat, andpour in a fresh gallon of water. Continue to simmer tripefor 2 hours; drain.

2. Pour remaining 1 gallon water into the pot with tripe, andbring to a boil. Stir in garlic and 1 white onion. Seasonwith salt, pepper, oregano, and red pepper. Reduce heat,and simmer 1 hour.

3. Preheat the broiler.4. Arrange the de arbol chile peppers on a baking sheet, and

broil about 2 minutes, just until they begin to scorch.Remove from heat, slit lengthwise, and remove seeds. In ablender or food processor, blend the de arbol chile peppersand japones chile peppers until very finely chopped. Mixinto the pot, and continue cooking 2 hours over low heat.

5. Mix the hominy into the pot. Continue cooking 1 hour.Serve with remaining onion, cilantro, and lime juice.

Calories Per Serving:225 kcal Fat Grams Per Serving: 5.3 g

CornbreadServes 8

Ingredients

½ cup vegetable oil ,plus ¼ for greasing

pan

1 cup self-rising cornmeal

¾ cup self-rising flour

1 cup cream-style corn

2 eggs

1 cup sour cream

1 cup grated sharp cheddar, optional

½ teaspoon cayenne pepper, optional

Directions

1. Preheat oven to 375 degrees F.2. Generously season a cast iron skillet with up to ¼ cup

vegetable.

3. Preheat the pan either in the oven or on the stove overmedium-high heat.

4. Mix all ingredients together in the large bowl, stir untilcombined.

5. Pour batter into the preheated cast iron skillet.

6. place skillet in the oven and bake until golden brown,approximately 30 minutes

Calories Per Serving:188 calories Fat Grams Per Serving: 6g

Old Fashioned Cornbread -Low Fat Version serves 8

Ingredients

½ vegetable oil

1 cup of self-rising cornmeal

¾ cup of self-rising corn

1 cup of cream-style corn

3 egg whites

Fat free sour cream (recommendation

Daisy Light sour cream)

Charp light cheddar cheese

(recommendation Cabot) optional

½ teaspoon cayenne pepper ,optional

Directions

1. Preheat oven to 375 degrees F.

2. Generously season a cast iron skillet with up to ¼ cupvegetable oil.

3. Preheat the pan either in the oven or on the stove overmedium-high heat.

4. Mix all ingredients together in the large bowl, stir untilcombined.

5. Pour batter into the preheated cast iron skillet.

6. Place skillet in the oven and bake until golden brown,approximately 30 minutes

Calories Per Serving: 61 calories Fat Grams Per Serving: 3g

Pea SaladServes 12

Ingredients

Head of Lettuce

10 oz bag of Frozen Peas(thawed and

drained)

½ Cup of finely chopped Celery

1 Cup of Parmesan Cheese

1 Cup of Swiss Cheese

1 Red Onion Chopped

½ Cup of Green Pepper

2 Cups of bacon bits

Dressing:

2 Cup Mayo

16 oz Sour Cream

Ranch dressing mix

Directions

1. Break head of Lettuce clean and dry

2. Chop lettuce and make a layer on the bottom; cover withhalf the dressing

3. Thin layers of red onion and green pepper

4. Next layer the frozen peas

5. Next layer Celery

6. Sprinkle with parmesan and swiss cheese

7. Spread Dressing to seal layers

8. Sprinkle Bacon on top

Directions

1. Mix in a bowl the sour cream, mayo and Ranch dressingmix.


Pea Salad - Low Fat VersionServes 12

Ingredients

Head of Lettuce

10 oz bag of Frozen Peas (thawed and

drained)

½ Cup of finely chopped Celery

1 Cup of Reduced Fat Parmesan Cheese

1 Cup of Low Fat Swiss Cheese

1 Red Onion Chopped

½ Cup of Green Pepper

2 Cups of Turkey bacon bits

Dressing:

2 Cup Light Mayo

16 oz Fat Free Sour Cream

Ranch dressing mix

Directions

1. Break head of Lettuce clean and dry

2. Chop lettuce and make a layer on the bottom; cover withhalf the dressing

3. Thin layers of red onion and green pepper

4. Next layer the frozen peas

5. Next layer Celery

6. Sprinkle with parmesan and swiss cheese

7. Spread Dressing to seal layers

8. Sprinkle Bacon on top

Directions1. Mix in a bowl the sour cream, mayo and Ranch dressing

mix.


Potato CasseroleServes 8

Ingredients

2 (1lb) bags frozen hasbrown potatoes

defrosted

½ cup melted butter

1 tsp. salt

¼ tsp. pepper

½ cup onion chopped

1 (10 ½ ounce) can of cream of

mushroom soup

½ pint sour cream

10 ounces grated cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine potatoes, melted butter, salt and pepper

3. Add onion, soup, sour cream and cheese; mix well

4. Put in a 9x13- inch casserole dish

5. Bake at 350 degrees for 45 minutes

Calories Per Serving: 507 Fat Grams Per Serving: 57%

Potato Casserole - Low Fat VersionServes 8

Ingredients

2 (1lb) sweet potatoes shreded

¾ cup vegetable oil

1 tsp. salt

¼ tsp. pepper

½ cup onion chopped

1 (10 ½ ounce) can of cream of

mushroom soup

½ pint sour cream

10 ounces grated low fat cheddar

cheese

Directions


2. Combine potatoes, vegetable oil, salt and pepper

3. Add onion, soup, sour cream and cheese; mix well

4. Put in a 9x13- inch casserole dish


Calories Per Serving: 470 Fat Grams Per Serving: 34%

Raspberry JelloServings: 10

Ingredients

1 Large package flavored jello

2 Small boxes of raspberries(can be

frozen)

1 can of applesauce

2 cups of boiling water

1 bag of baby marshmallows

1 12 ounce of sour cream

Directions

1. Combine Marshmallows and sour cream and set overnightin fridge.

2. Combine jello and 2 cups of boiling water and stir untildissolved.

3. Add applesauce and raspberries to the mixture of jello andboiling water.

4. Next put the jello mixture in a 9 by 9 pan.

5. When jello is set, take out the marshmallow mixture(fromthe fridge the night before) and mix until smooth.

6. Spread the marshmallow mixture on top of set jello.

Calories Per Serving:186 Fat Grams Per Serving:36

Raspberry Jello- Low Fat VersionServings: 10

Ingredients

1 Large package flavored jello

2 Small boxes of raspberries(can be

frozen)

1 can of applesauce

2 cups of boiling water

1 bag of baby marshmallows

1 12 ounce of fat free sour cream

Directions

1. Combine Marshmallows and sour cream and set overnightin fridge.

2. Combine jello and 2 cups of boiling water and stir untildissolved.

3. Add applesauce and raspberries to the mixture of jello andboiling water.

4. Next put the jello mixture in a 9 by 9 pan.

5. When jello is set, take out the marshmallow mixture(fromthe fridge the night before) and mix until smooth.

6. Spread the marshmallow mixture on top of set jello.

Calories Per Serving:165 Fat Grams Per Serving:4

Rice CasseroleServes 5

Ingredients

1 cup of ground sausage

1 cup of diced onions

1 cup of diced bell peppers

1 can of chicken and rice soup

1 can of cream of mushroom soup

1 cup of whole grain rice

1 ½ cups of water

1 cup of grated cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Greasepot, and brown sausage.

2. Drain sausage of grease, then add all other ingredients inpot with the sausage except cheese.

3. Bring to a boil, then remove from heat.

4. Pour contents into a baking pan and place in preheatedoven for 30 minutes.

5. Place cheese on top, and bake for ten more minutes.

Calories Per Serving: 257 Fat Grams Per Serving: 8 grams

Rice Casserole - Low Fat VersionServes 5

Ingredients

1 cup of ground turkey

1 cup of diced onions

1 cup of diced bell peppers

1 can of reduced sodium chicken and rice

soup

1 can of reduced sodium cream of

mushroom soup

1 cup of yellow rice

1 ½ cups of water

1 cup of lowfat cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Greasepot, and brown sausage.

2. Drain sausage of grease, then add all other ingredients inpot with the sausage except cheese.

3. Bring to a boil, then remove from heat.

4. Pour contents into a baking pan and place in preheatedoven for 30 minutes.

5. Place cheese on top, and bake for ten more minutes.

Calories Per Serving:189.4 Fat Grams Per Serving:2.2 grams

Sweets

S’mores Brownies- Low Fat VersionServes 16

Ingredients

¼ cup of water

¼ cup of Ocean Spray Cranberry Juice

3 tablespoons of plain low fat yogurt

1box (1 lb, 2.4 oz) Betty Crocker Original

Brownie Mix

2 cups miniature marshmallows

4 Graham crackers, broken into small pieces

2 Hershey's Chocolate candy bars, broken

into 1 inch squares

Directions

1. Heat oven to 350 degrees F (or the recommendedtime on the box).

2. Immediately sprinkle marshmallows & graham crackersover warm brownies.

3. Broil about 4 to 5 inches from heat 30 to 60 secondsor until marshmallows are golden brown. (Watchcarefully marshmallows and graham crackers willbrown quickly.)

4. Sprinkle with chocolate candy.

5. To serve warm, cool about 30 minutes. For brownies,cut into 4 rows by 4 rows.

Calories Per Serving: 70 calories Fat Grams Per Serving:12 grams

S’mores BrowniesServes 16

Ingredients

¼ cup of water

¼ cup of vegetable Oil

1 eggs

1box (1 lb, 2.4 oz) Betty Crocker Original

Brownie Mix

2 cups miniature marshmallows

4 Graham crackers, broken into small pieces

2 Hershey's Chocolate candy bars, broken

into 1 inch squares

Directions

1. Heat oven to 350 degrees F (or the recommendedtime on the box).

2. Immediately sprinkle marshmallows & graham crackersover warm brownies.

3. Broil about 4 to 5 inches from heat 30 to 60 secondsor until marshmallows are golden brown. (Watchcarefully marshmallows and graham crackers willbrown quickly.)

4. Sprinkle with chocolate candy.

5. To serve warm, cool about 30 minutes. For brownies,cut into 4 rows by 4 rows.


Snickerdoodle CookiesServings: 4 dozen

Ingredients:

1 1/2 cups sugar

½ cup butter or margarine, softened

½ cup shortening

2 eggs

2 ¾ cups Gold Medal all purpose or

unbleached flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

¼ cup of sugar

2 teaspoons ground cinnamon

Directions:

1. Heat oven to 400 degrees F

2. Mix 1 ½ cups sugar, the butter, shortening and eggs inlarge bowl. Stir in flour, cream of tartar, baking soda andsalt.

3. Shape dough into 1 ¼-inch balls. Mix ¼ cup sugar and thecinnamon. Roll balls in cinnamon-sugar mixture. Place 2inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Remove from cookiesheet to wire rack.

Total Calories per serving: 71 kcals Total fat per serving: 2g

Snickerdoodle Cookies-Low FatServings: 4 dozen

Ingredients:

1 1/2 cups sugar

½ cups margarine unsalted butter,

softened

2 egg whites

2 ¾ cups Gold Medal all purpose or

unbleached flour

½ cup lowfat buttermilk 2 teaspoons cream of tartar


¼ teaspoon salt

¼ cups of sugar

2 teaspoons ground cinnamon

Directions:

1. Heat oven to 400 degrees F

2. Mix 1 ½ cups sugar, the butter, shortening and eggs inlarge bowl. Stir in flour, cream of tartar, baking soda andsalt.

3. Shape dough into 1 ¼-inch balls. Mix ¼ cup sugar and thecinnamon. Roll balls in cinnamon-sugar mixture. Place 2inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Remove from cookiesheet to wire rack.

Total Calories per serving: 48 kcals Total fat per serving: 2g

1-2-3 Apple CrispServes 8

Ingredients

8 apples, peeled

1 ½ cups brown sugar

1 cup flour

1 cup oats

1 teaspoon cinnamon

1 teaspoon nutmeg

½ cup cold butter

Directions


2. Lightly grease a 13x9 glass pan.

3. Cut apples into slices (removing seeds) and layer inbottom of pan.

4. In a medium sized bowl, mix dry ingredient and cut inbutter with a pastry cutter (cut until crumbly).

5. Sprinkle mixture over apples.

6. Bake for 30-35 minutes or until the top is brown.

7. Serve with ice cream or whipped cream.

Total Calories Per Serving: 488 kcalTotal Fat Per Serving: 13 g

1-2-3 Apple Crisp-Low FatServes 8

Ingredients

8 apples, peeled

¾ cup brown sugar

¾ cup agave nectar 1/2 cup flour

½ cup whole wheat flour 1 cup oats

1 teaspoon cinnamon

1 teaspoon nutmeg

¼ cup cold butter

¼ cup applesauce

Directions


2. Lightly grease a 13x9 glass pan.

3. Cut apples into slices (removing seeds) and layer inbottom of pan.

4. In a medium sized bowl, mix dry ingredient and cut inbutter with a pastry cutter (cut until crumbly).

5. Sprinkle mixture over apples.

6. Bake for 30-35 minutes or until the top is brown.

7. Serve with ice cream or whipped cream.

Total Calories Per Serving: 351 kcalTotal Fat Per Serving: 8 g

7-Up Bundt CakeServes 20

Ingredients

¾ lb butter, softened

3 cups sugar

5 whole eggs

2 tbs lemon extract 3 cups all-purpose flour

¾ cup carbonated lemon-lime beverage

⅔ cup powdered sugar

1 tablespoon lemon juice

Directions

1. Cream butter and sugar together for 10 minutes usingelectric beater.

2. Add eggs one at a time, beating after each addition.

3. Add flour and lemon extract.

4. Fold in carbonated lemon-lime beverage.

5. Pour into well-greased 12-inch Bundt pan

6. Bake at 325 degrees for 1 hour.

7. To make the Lemon Glaze, mix the powdered sugar andlemon juice together.

8. After cake has cooled, dribble with the Lemon Glaze.

Total Calories per Serving: 347 kcalTotal Fat per Serving: 13g

Apple PieServes 10

Ingredients Crust

1-¾ cups all purpose flour

1 teaspoon cinnamon

½ cup sugar

½ teaspoon salt

½ cups plus 2 tablespoons butter

¼ cup water

Filling 8 apples, peeled, cored and sliced

½ cup all purpose flour

1 cup sugar

½ teaspoon salt 1-⅔ cups sour cream 2 teaspoon vanilla 1 egg

Topping 1 cup walnuts, chopped ⅓ cup sugar 1 tablespoon cinnamon ½ cup brown sugar pinch of salt

Directions

1. Preheat oven to 450 degree Fahrenheit.

2. Combine flour, sugar, cinnamon and salt. Cut in butter.Add water and toss with fork until evenly moistened. Formdough into ball and place on a lightly floured surface.

3. Form dough into ball and place on a lightly flouredsurface.

4. Roll dough to about ¼ inch thickness and place in a teninch pie plate. Cut off any extra dough and pinch aroundthe edge. Set aside.

5. Combine apples, sour cream, sugar, flour, egg, vanilla,and salt into a bowl and mix well. Spoon into pie crust.


7. Reduce oven to 350 degree Fahrenheit and cook for 40minutes or until filling is golden brown and slightly puffed.

8. Combine nuts, sugars, cinnamon and salt into a bowl andmix very well. Cut in butter until mixture is crumbly.

9. Spoon over top of pie and cook for 15 minutes longer at350 degree Fahrenheit.


Apple PieServes 10

Ingredients Crust

½ cups whole wheat flour

1 teaspoon cinnamon

¼ cup sugar

1 tablespoon vanilla ½ teaspoon salt

½ cups plus 2 tablespoons butter

¼ cup water

Filling 8 apples, peeled, cored and sliced

1/4 cup whole wheat flour

1 cup sugar

½ teaspoon salt 1-⅔ cups sour cream 2 teaspoon vanilla 2 egg whites

Topping 1 cup walnuts, chopped ⅓ cup sugar 1 tablespoon cinnamon ½ cup brown sugar pinch of salt

Directions

1. Preheat oven to 450 degree Fahrenheit.

2. Combine flour, sugar, cinnamon, vanilla and salt. Cut inbutter. Add water and toss with fork until evenlymoistened. Form dough into ball and place on a lightlyfloured surface.

3. Form dough into ball and place on a lightly flouredsurface.

4. Roll dough to about ¼ inch thickness and place in a teninch pie plate. Cut off any extra dough and pinch aroundthe edge. Set aside.

5. Combine apples, sour cream, sugar, flour, egg whites,vanilla, and salt into a bowl and mix well. Spoon into piecrust.


7. Reduce oven to 350 degree Fahrenheit and cook for 40minutes or until filling is golden brown and slightly puffed.

8. Combine nuts, sugars, cinnamon and salt into a bowl andmix very well. Cut in butter until mixture is crumbly.

9. Spoon over top of pie and cook for 15 minutes longer at350 degree Fahrenheit.


Buttermilk BrowniesServes approximately 40

Ingredients

1 stick margarine

1 cup water

¼ cup cocoa

½ cup oil

½ cup buttermilk

2 eggs slightly beaten

2 cups flour

2 cups sugar

½ tsp salt

1 tsp baking soda

Frosting Ingredients

2 cups sugar 9 Tbsp milk 9 Tbsp butter 1 ½ cups chocolate chips ¾ cup mini marshmallows

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a10x15 inch jelly roll pan.

2. In a saucepan, bring the margarine, water, cocoa, and oilto a boil.

3. Once boiling, remove from heat.

4. Add in the buttermilk, eggs, flour, sugar, salt, and bakingsoda and mix well.

5. Pour into a greased jelly roll pan and place in the oven for20-25 minutes.

Frosting Directions

1. In, a saucepan, cook together the sugar, milk, and butterfor about 30 seconds or until bubbly.

2. Remove from heat and add the chocolate chips and minimarshmallows.

3. Once brownies are cooled, leave them in the pan andfrost.


Arroz Con Leche RecipeServes 5

Ingredients

2 ½ cups of white rice

1 cinnamon stick

1 cup of water ½ gallon of whole 3.25% fat milk

½ bar of piloncillo 2 tablespoons of vanilla extract 1 cup of sugar

Directions

1. Put 2 ½ cups of rice, 1 cinnamon stick, ½ bar of piloncillo,2 tablespoons of vanilla, 1 cup of sugar, 1 cup of water,and ½ gallon of milk in a saucepan.

2. Boil the ingredients and keep the pan uncovered. Boil untilthe rice is tender. This will take around 18 minutes.

3. Continue cooking over medium-high heat until the mixturecomes to a boil.

4. Reduce the heat to low and cook, uncovered, stirringconstantly, until the mixture is thick. This will take around20 minutes.

5. You are done! Transfer the pudding to a serving bowl andeat up!


Arroz Con Leche Recipe - Low Fat VersionServes 5

Ingredients

2 ½ cups of whole wheat rice

1 cinnamon stick

1 cup of water 2 cups of stevia sweetener

½ skim milk

Directions

1. Put 2 ½ cups of rice, 1 cinnamon stick, 2 cups of steviasweetener 1 cup of water, and ½ gallon of milk in asaucepan.

2. Boil the ingredients and keep the pan uncovered. Boil untilthe rice is tender. This will take around 18 minutes.

3. Continue cooking over medium-high heat until the mixturecomes to a boil.

4. Reduce the heat to low and cook, uncovered, stirringconstantly, until the mixture is thick. This will take around20 minutes.

5. You are done! Transfer the pudding to a serving bowl andeat up!


Buttermilk Brownies- Low FatServes approximately 40

Ingredients

4 Tbsp applesauce

1 cup water

¼ cup cocoa

½ cup mashed bananas

½ cup buttermilk

4 egg whites

2 cups flour

2 cups sugar

½ tsp salt

1 tsp baking soda

Frosting Ingredients

2 cups sugar 9 Tbsp milk 9 Tbsp butter 1 ½ cups chocolate chips ¾ cup mini marshmallows

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a10x15 inch jelly roll pan.

2. In a saucepan, bring the applesauce, water, cocoa, andmashed bananas to a boil.

3. Once boiling, remove from heat.

4. Add in the buttermilk, egg whites, flour, sugar, salt, andbaking soda and mix well.

5. Pour into a greased jelly roll pan and place in the oven for20-25 minutes.

Frosting Directions

1. In, a saucepan, cook together the sugar, milk, and butterfor about 30 seconds or until bubbly.

2. Remove from heat and add the chocolate chips and minimarshmallows.

3. Once brownies are cooled, leave them in the pan andfrost.


New York Cheesecake RecipeServes 10

Ingredients 15 graham crackers, crushed

2 tablespoons butter, melted

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

Directions









Calories Per Serving: 533 calories per serving Fat Grams Per Serving: 35.7g

New York Cheesecake Recipe Low-fatServes 14

Ingredients 9 whole low-fat cinnamon graham

crackers, crumbled

2 tablespoons unsalted butter, melted

cooking spray 2 8 ounce packages Neufchatel cream

cheese, softened

2 8-ounce packages fat-freecream cheese, softened

1 1/2 cups white sugar

3/4 cup milk

2 large eggs plus 3 egg whites

1 cup reduced-fat sour cream

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

1 teaspoon finely grated lemonzest

Directions


2. In a medium bowl, mix graham cracker crumbs add 1 to 2tablespoons of water and melted butter. Wrap the outsideof a 9-inch of springform pan with foil to prevent leaks.coat the inside of the pan with cooking spray and pressthe crumbs onto the bottom. bake for about 8 minutes,until browned and cool for about 10 minutes.

3. Meanwhile, beat both cream cheeses and the sugar with amixer on medium-high speed until smooth, 5 minutes,then beat in the sour cream on low. Lightly whisk the 3egg whites in a bowl, then add to the cheese mixturealong with the 2 whole eggs, flour, vanilla and lemon zest.Beat on medium speed until fluffy, 3 minutes. Pour overthe crust

4. Place the cheesecake in a roasting pan and add enoughwarm water to come one-quarter of the way up the sidesof the springform. Bake until the cake is set but thecenter still jiggles, about 1 hour 10 minutes. Turn off theoven; keep the cheesecake inside with the door closed for20 minutes.

5. Remove the cake from the water bath and transfer to arack. Run a knife around the edge, then cool completely.Chill until firm, at least 8 hours. Top as desired.

Calories Per Serving: 229 calories per serving Fat Grams Per Serving: 11g

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7-Up Bundt Cake - Low FatServes 20

Ingredients

1/4 cup olive oil

1 cup Splenda sugar

3 egg whites, stiffly beaten

2 whole eggs

2 tbs lemon extract 3 cups white whole-wheat flour

1 cup nonfat Greek yogurt

1 cup fresh berries

¾ cup diet carbonated lemon-lime

beverage

Directions

1. Mix olive oil and sugar together for 10 minutes usingelectric beater. Add the yogurt and stir.

2. Add egg whites and whole eggs one at a time, beatingafter each addition.

3. Add flour and lemon extract.

4. Fold in carbonated lemon-lime beverage.

5. Pour into well-greased 12-inch Bundt pan.

6. Bake at 325 degrees for 1 hour.

7. After cake has cooled, serve with fresh berries.

Total Calories per Serving: 103 kcalTotal Fat per Serving: 3g

Apple Pie8 servings

Ingredients

1 Package of pie crust mix

⅓ of cold water

½ of cup of sugar

½ of cup Gold Medal® allpurpose flour

½ of a teaspoon of ground cinnamon

¼ of a teaspoon of nutmeg

5 Cups of thinly sliced peeled apples ( 3

large apples)

1 Tablespoon of butter or margarine

Milk

Directions

1. Heat oven to 425°F. Make pie crust mix as directedfor 9-Inch Two-Crust Pie, using 1/3 cup coldwater--except trim overhanging edge of bottompastry 1 inch from rim of plate.

2. Stir together 1/2 cup sugar, the flour, cinnamon andnutmeg in large bowl. Add apples; toss. Spoon intopastry-lined pie plate. Dot with butter.

3. Roll remaining pastry; cut into 10 strips, each about1/2 inch wide. Place 5 strips across filling in pieplate. Weave a cross-strip through by first foldingback every other strip of the first 5 strips. Continueweaving, folding back alternate strips before addingeach cross-strip, until lattice is complete. Trim ends.Fold trimmed edge of bottom crust over ends ofstrips, building up a high edge. Seal and flute. Brushlightly with milk; sprinkle lightly with additionalsugar.

4. Bake 30 to 35 minutes or until crust is golden brownand juice is bubbly.


Apple Pie - Low Fat Version8 servings

Ingredients

Pillsbury - Frozen or Ready Pie Crust, 1

crust

⅓ of cold water ½ of cup of stevia

½ of cup Spelt Flour (Whole-Grain)

½ of a teaspoon of ground cinnamon

¼ of a teaspoon of nutmeg

5 Cups of thinly sliced peeled apples ( 3

large apples)

1 Tablespoon of whipped butter

Soy milk

Directions

1. Heat oven to 425°F. Make pie crust mix as directed for9-Inch Two-Crust Pie, using 1/3 cup cold water--excepttrim overhanging edge of bottom pastry 1 inch from rimof plate

2. Stir together 1/2 cup stevia, the Spelt Flour, cinnamonand nutmeg in large bowl. Add apples; toss. Spoon intopastry-lined pie plate. Dot with butter.

3. Roll remaining pastry; cut into 10 strips, each about 1/2inch wide. Place 5 strips across filling in pie plate.Weave a cross-strip through by first folding back everyother strip of the first 5 strips. Continue weaving,folding back alternate strips before adding eachcross-strip, until lattice is complete. Trim ends. Foldtrimmed edge of bottom crust over ends of strips,building up a high edge. Seal and flute. Brush lightlywith soy milk; sprinkle lightly with additional stevia.

4. Bake 30 to 35 minutes or until crust is golden brown

and juice is bubby


Basic Tres Leches CakeServes 8

Ingredients


1 ½ cups cake flour

1 pinch of salt

1 teaspoon baking powder

½ cup whole milk

⅓ cup oil

1 cup sugar

5 large eggs

Cream Syrup: ½ cup heavy cream

1 tablespoon rum or brandy (optional)

12 oz. evaporated milk

14 oz. sweetened condensed milk

Whipped Topping:

¾ cup heavy cream

1 teaspoon vanilla

1 tablespoon sugar

Directions

Preparation:1. Combine flour and baking powder and salt. In a separate

bowl, combine the oil, sugar, and 1 teaspoon vanillaextract. Add the eggs to the sugar mixture one at a timeuntil well combined. Stir in the 1/2 cup of milk, thengently fold in the flour mixture a little at a time.

2. Pour batter into a lightly greased cake pan or baking dishand bake at 325 degrees for 30-40 minutes or until it feelsfirm and an inserted toothpick comes out clean.

3. Let the cake cool until it feels room temperature. Turn itover onto a platter with raised edges. Pierce cake with afork 20-30 times. Let it cool in the refrigerator for anadditional 30 minutes.

4. Cream Syrup :Whisk together the three milks and the rumor brandy if you are using it. Slowly pour the liquid overthe cooled cake. Refrigerate for 1 hour. Occasionally,spoon the milk runoff back onto the cake.

5. Whipped Topping: In a chilled mixing bowl add heavycream, vanilla and sugar. Beat on high speed untilpeaks form. Spread a thin layer over the cake.

6. Top with a sprinkle of cinnamon or garnish with freshberries.

Calories Per Serving:1687g Fat Grams Per Serving:1318g

Basic Tres Leches Cake - Low Fat VersionServes 8

Ingredients

1 vanilla bean

1 ½ cups whole wheat flour

1 pinch of salt


½ cup skim milk

⅓ cup banana

1 cup splenda

½ cup applesauce

Cream Syrup: ½ cup heavy cream

1 tablespoon rum or brandy (optional)

12 oz. evaporated milk

14 oz. sweetened condensed milk

Whipped Topping:

¾ cup heavy cream

1 vanilla bean

1 tablespoon splenda

Directions

Preparation:1. Combine the whole wheat flour and baking powder and

salt. In a separate bowl, combine the banana, splenda,and 1 vanilla bean. Add the applesauce to the splendamixture one at a time until well combined. Stir in theheated 1/2 cup of skim milk, then drain and gently fold inthe flour mixture a little at a time.

2. Pour batter into a lightly greased cake pan or baking dishand bake at 325 degrees for 30-40 minutes or until it feelsfirm and an inserted toothpick comes out clean.

3. Let the cake cool until it feels room temperature. Turn itover onto a platter with raised edges. Pierce cake with afork 20-30 times. Let it cool in the refrigerator for anadditional 30 minutes.

4. Cream Syrup :Whisk together the three milks and the rumor brandy if you are using it. Slowly pour the liquid overthe cooled cake. Refrigerate for 1 hour. Occasionally,spoon the milk runoff back onto the cake.

5. Whipped Topping: In a chilled mixing bowl add theheated heavy cream, vanilla bean and splenda. Drainthe mixture .Beat on high speed until peaks form.Letit cool .Spread a thin layer over the cake.

6. Top with a sprinkle of cinnamon or garnish with freshberries.

Calories Per Serving:1542g Fat Grams Per Serving:1060g

Cherry CheesecakeServes 6-8

Ingredients

One 8 ounce and one 3 ounce package

of cream cheese, softened

1 cup confectioners’ sugar

1 carton (8 ounces) frozen whipped

topping, thawed

1 shortbread or graham cracker crust (8

or 9 inches)

1 can (21 ounces) cherry pie filling

Directions

1. In a bowl, beat the cream cheese and sugar until smooth

2. Fold in whipped topping; spoon into crust

3. Top with pie filling

4. Refrigerate until serving


Cherry Cheesecake - Low Fat VersionServes 6-8

Ingredients

One 8 ounce and one 3 ounce package

of fat free cream cheese, softened

1 cup confectioners’ sugar

1 carton (8 ounces) frozen whipped

topping, thawed

1 shortbread or graham cracker crust (8

or 9 inches)

1 can (21 ounces) cherry pie filling

Directions

1. In a bowl, beat the fat free cream cheese and sugar untilsmooth

2. Fold in whipped topping; spoon into crust

3. Top with pie filling

4. Refrigerate until serving

Calories Per Serving: 387.3 Fat Grams Per Serving: 13.5

Chocolate Chip CookiesServes 30

Ingredients

2 1/4 cups all-purpose flour


1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar


2 large eggs

2 cups of nestle chocolate chips

Directions

1. Pre heat the oven to 375 degrees F.2. Begin to mix flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanillaextract in large mixer bowl until creamy. Add eggs, one ata time, beating well after each addition. Gradually beat inflour mixture until you have a thick mixture the mixing ofall the ingredients will take 3-8 minutes depending on yourmixing methods.

3. get a flat baking sheet and cover it with nonstick spray4. scoop and put cookies on the sheet as small or as large as

you want you cookies to be.5. Let cook in oven for 9 -11 minutes until they are a golden

brown.6. take out of the oven and then off the hot sheet to let

them cool on paper towels or wax paper.

Calories per serving: 77.5 kcals Fat per serving: 4.5g

Chocolate Chip Cookies- Low FatServes 30

Ingredients 11/4 cups flour1/4 tsp baking soda 1/4 tsp salt 4 tbsps butter (melted and cooled) 1 egg 1 tsp vanilla 1 cup brown sugar 1/2 cup chocolate chips

Directions

1. Pre heat the oven to 375 degrees F.2. Begin to mix flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanillaextract in large mixer bowl until creamy. Add eggs, one ata time, beating well after each addition. Gradually beat inflour mixture until you have a thick mixture the mixing ofall the ingredients will take 3-8 minutes depending on yourmixing methods.

3. get a flat baking sheet and cover it with nonstick spray4. scoop and put cookies on the sheet as small or as large as

you want you cookies to be.5. Let cook in oven for 9 -11 minutes until they are a golden

brown.6. take out of the oven and then off the hot sheet to let

them cool on paper towels or wax paper.

Calories per serving: 52 kcals Fat per serving: 3g

Chocolate Fudge CheesecakeServes 7

Ingredients

Garnishes: fresh mint sprigs, sliced

strawberries

2 Chocolate glaze

2 teaspoons vanilla

7 large eggs

1 ¾ cups sugar

4 (8-ounce) packages cream cheese,

softened

½ cup toasted, chopped pecans

4 (1-ounce) unsweetened chocolate

baking squares

1 cup butter, softened

2 cups sugar

4 large eggs

4 eggs

1 all purpose flour


1 cup semisweet chocolate morsels

Directions

1. Sprinkle ½ cup pecans evenly over the bottom of each of 2greased and floured 9-inch springform pans

2. Microwave chocolate squares in a microwave-safe bowl atMEDIUM (50% power) 1 ½ minutes, stirring at 30-secondintervals until melted. Stir until smooth

3. Beat butter and 2 cups sugar at medium speed with anelectric mixer until light and fluffy. Add 4 eggs, 1 at atime, beating just until blended after each addition. Addmelted chocolate, beating just until blended.

4. Add flour, beating at low speed just until blended. Stir in 1teaspoon vanilla and chocolate morsels. Divide batterevenly between pans, spreading over chopped pecans 5.

6. Beat cream cheese at medium speed with an electricmixer until smooth; add 1 3/4 cups sugar, beating untilblended. Add 7 eggs, 1 at a time, beating just untilblended after each addition. Stir in 2 teaspoons vanilla.Divide cream cheese mixture evenly between each pan,spreading over brownie batter.

7. Bake at 325° for 1 hour and 15 minutes or until set.Remove from oven; cool completely on wire racks.

8. Spread top of each cooled cheesecake with 1 recipeChocolate Glaze; cover and chill 8 hours. Remove sides ofpans before serving. Garnish, if desired. 9.



Chocolate Layer Pie

Ingredients

1 cup all-purpose flour

1 stick butter, melted

1 cup & 2 teaspoons powdered sugar,

divided

1 cup pecans, chopped

8-oz. pkg. cream cheese, softened

12-oz. pkg. frozen whipped topping,

thawed

3 cups milk

2 3.5-oz. pkg. instant chocolate pudding

Directions

1. Mix flour, butter, 2 teaspoons of powdered sugar andpecans.

2. Pat into a 13”x9” pan.

3. Bake at 350 degrees for 10 to 20 minutes and cool.

4. Mix cream cheese, one cup powdered sugar and half ofthe whipped topping; spread on cooled crust.

5. Blend milk and pudding: stirring until thick; spread overcream cheese layer.

6. Spread remainder of whipped topping on top andrefrigerate until ready to serve.

Total calories per serving: 347 kcal Total fat per serving: 23 g

Chocolate Layer Pie - Low FatServings: 12

Ingredients


1 stick butter, melted

½ cup & 2 teaspoons powdered sugar,

divided

⅔ cup molasses

1 cup pecans, chopped

8-oz. pkg. cream cheese, softened

12-oz. pkg. frozen whipped topping,

thawed

3 cups skim milk

2 3.5-oz. pkg. instant chocolate pudding

Directions

1. Mix flour, butter, 2 teaspoons of powdered sugar andpecans.

2. Pat into a 13”x9” pan.

3. Bake at 350 degrees for 10 to 20 minutes and cool.

4. Mix cream cheese, ½ cup powdered sugar, ⅔ cupmolasses, and half of the whipped topping; spread oncooled crust.

5. Blend skim milk and pudding: stirring until thick; spreadover cream cheese layer.

6. Spread remainder of whipped topping on top andrefrigerate until ready to serve.

Total calories per serving: 323 kcal Total fat per serving: 22.533 g

Chocolate Pudding DessertServes 12: 1 cup servings

Ingredients

2 Cups of Flour

1 Cup of Butter

1 8oz can of Cream Cheese

1 Cup of Powdered Sugar

2 Cups of cool-whip

2 Packages of chocolate instant pudding

(large)

3 Cups of Milk

Directions

1. Preheat oven to 350.

2. In a medium bowl, mix flour and butter together and thenpour into 9x13 pan and bake in preheated oven until lightbrown color. (This should take about 20 minutes)

3. In a large bowl, mix cream cheese, powdered sugar, andone cup of cool-whip together until smooth. Spread oncooled first layer.

4. Mix both packages of chocolate instant pudding and 3 cupsof milk and mix until smooth. Then spread into anotherlayer.

5. Add 1 cup of cool-whip layer on very top.

Calories Per Serving: 484 g Fat Grams Per Serving: 19g

Chocolate Pudding Dessert- Low Fat VersionServes 12: 1 cup servings

Ingredients

2 Cups of Whole Wheat Flour

1 Cup of smart Balance buttery spread

1 8oz can of Light Cream Cheese

1 Cup of Powdered Sugar

2 Cups of light cool-whip

2 Packages of low calorie chocolate

instant pudding (large)

3 Cups of fat free Milk

Directions

1. Preheat oven to 350.

2. In a medium bowl, mix whole wheat flour and butteryspread together and then pour into 9x13 pan and bake inpreheated oven until light brown color. (This should takeabout 20 minutes)

3. In a large bowl, mix light cream cheese, powdered sugar,and one cup of light cool-whip together until smooth.Spread on cooled first layer.

4. Mix both packages of low calorie chocolate instant puddingand 3 cups of fat free milk and mix until smooth. Thenspread into another layer.

5. Add 1 cup of light cool-whip layer on very top.

Calories Per Serving: 216 g Fat Grams Per Serving: 8.5 g

Chocolate ScotcheroosServes 24

Ingredients

1 Cup of Light Corn Syrup

1 Cup of Sugar

1 Cup of Peanut Butter

6 Cups of Kellogg’s Rice or Cocoa

Krispies Cereal

1 Cup of Semi-Sweet Chocolate Morsels

1 Cup Butterscotch Chips

Directions1. Place corn syrup and sugar into 3quart saucepan. Cook over

medium heat, stirring frequently, until sugar dissolves andmixture begins to boil. Remove from heat. Stir in peanutbutter. Mix well. Add KELLOGG'S RICE KRISPIES cereal.Stir until well coated. Press mixture into 13 x 9 x 2inch pancoated with cooking spray. Set aside.

2. Melt chocolate and butterscotch chips together in 1quartsaucepan over low heat, stirring constantly. Spread evenlyover cereal mixture. Let stand until firm. Cut into 2 x 1inchbars when cool.

3. Note: Before measuring the corn syrup, coat your measuringcup with cooking spraythe syrup will pour easily out of thecup.

Total Calories Per Serving: 240 Calories Total Fat Per Serving: 10g

Chocolate Scotcheroos-Low FatServes 24

Ingredients

3/4 Cup Maple Syrup

1 Teaspoon of Stevia

1 Cup of Peanut Butter

6 Cups of Kellogg’s Rice or Cocoa

Krispies Cereal

1 Cup of Semi-Sweet Chocolate Morsels

1 Cup Butterscotch Chips

Directions

1. Place maple syrup and stevia into 3quart saucepan. Cookover medium heat, stirring frequently, until stevia dissolvesand mixture begins to boil. Remove from heat. Stir insunflower butter. Mix well. Add KELLOGG'S RICE KRISPIEScereal. Stir until well coated. Press mixture into 13 x 9 x2inch pan coated with cooking spray. Set aside.

2. Melt chocolate and butterscotch chips together in 1quartsaucepan over low heat, stirring constantly. Spread evenlyover cereal mixture. Let stand until firm. Cut into 2 x 1inchbars when cool.

3. Note: Before measuring the maple syrup, coat yourmeasuring cup with cooking spraythe syrup will pour easilyout of the cup.

Total Calories Per Serving: 150 Calories Total Fat Per Serving: 8g

Classic Pecan PieServes 8

Ingredients

1 cup Light OR Dark Corn Syrup 3 eggs 1 cup sugar 2 tablespoons butter, melted 1 teaspoon Spice Islands® Pure

Vanilla Extract 1-1/2 cups (6 ounces) pecans 1 (9-inch) unbaked or frozen**

deep-dish pie crust

Directions


2. Mix corn syrup, eggs, sugar, butter and vanillausing a spoon. Stir in pecans. Pour filling intopie crust.

3. Bake on center rack of oven for 60 to 70minutes (see tips for doneness, below). Cool for2 hours on wire rack before serving.

4. To use prepared frozen pie crust: Place cookiesheet in oven and preheat oven as directed.Pour filling into frozen crust and bake onpreheated cookie sheet.

5. Pie is done when center reaches 200°F. Tapcenter surface of pie lightly - it should springback when done. For easy clean up, spray piepan with cooking spray before placing pie crustin pan. If pie crust is over browning, coveredges with foil.

Total calories per serving: 422 Total Grams of fat per serving: 18.5

Cookies and Cream CheesecakesServes 30

Ingredients

42 Oreos, 30 left whole and 12 coarsely

chopped

2 pounds (32 oz) cream cheese,

softened

1 cup granulated sugar


4 large eggs, lightly beaten

1 cup of sour cream

1 pinch of salt

Directions

1. Preheat oven to 275 degrees F. Line standard muffin panswith liners. Place one whole cookie in the bottom of eachliner.

2. In a large bowl, beat cream cheese at a medium speedusing an electric mixer. Gradually add the sugar, beatinguntil combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time. Beat sour cream and salt.

4. Stir in chopped cookies by hand.

5. Divide the batter evenly among cookie-lined cups, fillingeach almost to the top.

6. Bake for 22 minutes, rotating the pan halfway (11minutes) until filling is set.

7. Transfer to wire racks to cool completely. Refrigerate atleast 4 hours (or up to overnight).

8. Remove from tins just before serving, best served reallycold! You can garnish with fresh whipped cream andcrumbled Oreos if desired.


Dutch Chocolate CakeServes 25

Ingredients

Cake

2 cups of flour 2 cups of sugar 2 sticks of Blue Bonnet Margarine 3 tbs. of Hershey’s Powdered Cocoa 1 cup of water 2 eggs 2 tsps. of vanilla 1 tsp. of baking soda ¾ cup of buttermilk

Icing

1 stick of margarine 3 tbls. Hershey’s Powdered Cocoa 3 tbs. of milk 1box of powdered sugar 1 cup of pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a9x13 inch springform pan.

2. In a large bowl, mix 2 cups of flour and 2 cups of sugar.

3. In a pot, add 2 melted sticks of Blue Bonnet Margarine, 3tbs. of Hershey’s Powdered Cocoa, and 1 cup of water.Bring to a boil while stirring.

4. Pour this over the flour and sugar and mix with a mixer.

5. Add 2 eggs, 2 tsps. of vanilla, 1 tsp. of baking soda, ¾ cupof buttermilk and mix until blended.

6. Bake for 30 minutes

7. In a pot, mix 1 stick of margarine, 3 tbls. of Hershey’sPowdered Cocoa, 3 tbs. of milk. Bring to a tiny boil. Stirso the milk and cocoa won’t scorch.

8. Take off the burner and add nearly a full box of powderedsugar or more and mix using an electric mixer until icing isthick.

9. Add 1 cup of pecans and mix until they are coated. Keepthick enough that you have to use a spoon to smooth oncake. Pour over cake while cake is still war.

Calories Per Serving: 211.3kcalsFat Per Serving: 3.6g

Dutch Chocolate Cake-Low FatServes 25

Ingredients

Cake

2 cups of flour 2 cups of sugar 2 sticks of Blue Bonnet Margarine 3 tbsp. of Hershey’s Powdered Cocoa 1 cup of water 2 eggs 2 tsp. of vanilla 1 tsp. of baking soda ¾ cup of nonfat yogurt 1 tsp.(or more) of skim milk (organic)

Icing

1 stick of margarine 3 tbsp. Hershey’s Powdered Cocoa 3 tbsp. of skim milk (organic) 1box of powdered sugar 1 cup of pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a9x13 inch springform pan.

2. In a large bowl, mix 2 cups of flour and 2 cups of sugar.

3. In a pot, add 2 melted sticks of Blue Bonnet Margarine, 3tbsp. of Hershey’s Powdered Cocoa, and 1 cup of water.Bring to a boil while stirring.

4. Pour this over the flour and sugar and mix with a mixer.

5. Add 2 eggs, 2 tsp. of vanilla, 1 tsp. of baking soda, ¾ cupof nonfat yogurt (at time add 1 tbsp. of skim milk untilconsistency of the yogurt is not as thick)

6. Bake for 30 minutes

7. In a pot, mix 1 stick of margarine, 3 tbsp. of unsweetenedpowdered cocoa, 3 tbsp. of skim milk. Bring to a tiny boil.Stir so the milk and cocoa won’t scorch.

8. Take off the burner and add nearly a full box of powderedsugar or more and mix using an electric mixer until icing isthick.

9. Add 1 cup of pecans and mix until they are coated. Keepthick enough that you have to use a spoon to smooth oncake. Pour over cake while cake is still war.

Calories Per Serving: 190.62kcalsFat Per Serving: 2.5g

Four Layer DessertServes 16

Ingredients

1 cup of flour

½ cup pecans

½ cup margarine

1 cup cool whip

1 cup powdered sugar

8 ounces package cream

cheese

3 cups of 2% milk

2 helpings of 3 ounce

package of instant chocolate

pudding

Directions

1. Mix 1 cup of flour, ½ cup of pecans and ½cup of margarine together and preheat theoven to 375 degrees.

2. Pour the mixed ingredients in a 9 by 13 panand put it in the oven for 10 minutes.

3. Layer two: Mix and beat one cup of coolwhip, one cup of powdered sugar, and one 8ounce package cream cheese.

4. Spread the mix onto the cool crust.

5. Layer three: Mix two 3 ounce packages ofinstant chocolate pudding, and 3 cups of coldmilk.

6. Pour the mix on top of layer two.

7. Layer four: Spread the top with the rest ofthe cool whip.

Calories Per Serving: 238.94 Fat Grams Per Serving: 4.56

Four Layer Dessert - Low Fat VersionServes 16

Ingredients

1 cup of soy flour

½ cup walnuts

½ cup Alpro soya light

margarine

1 cup fat free whipped cream

1 cup Global Sweet - Organic

Erythritol

8 ounces package low fat

cream cheese

3 cups of light soy milk

2 helpings of 3 ounce

package of cocoa powder

Directions

1. Mix 1 cup of soy flour, ½ cup of walnuts and½ cup of Alpro soya light margarine togetherand preheat the oven to 375 degrees.

2. Pour the mixed ingredients in a 9 by 13 panand put it in the oven for 10 minutes.

3. Layer two: Mix and beat one cup of fat freewhipped cream, one cup of organicerythritol, and one 8 ounce package low fatcream cheese.

4. Spread the mix onto the cool crust.

5. Layer three: Mix two 3 ounce packages ofinstant cocoa powder, and 3 cups of light soymilk.

6. Pour the mix on top of layer two.

7. Layer four: Spread the top with the rest ofthe fat free whipped cream.

Calories Per Serving: 91.06 Fat Grams Per Serving: 2

Gingerbread Men CookiesServings: 20

Ingredients

1 c. butter

1 c. sugar

2 eggs, beaten

½ c. molasses

4- ½ c. all-purpose flour

2 t. ginger

1 t. baking soda

½ t. salt, optional

Directions

1. Preheat oven to 400 degrees(204 degrees celsius).Lightlygrease a 9 inch pan.

2. Cream butter and sugar, add the remaining ingredientsand blend well; dough will be stiff.

3. Roll out so ¼- inch thickness, cut out gingerbread menwith a cookie cutter.

4. Place on lightly greased cookie sheet and bake at 400degrees for 10 to 12 minutes.

5. Remove from oven and cool. Decorate as desired. Makesabout 20 cookies.

Total calories per serving: 178 kcalTotal fat per serving: 10g

Gingerbread Men Cookies-Low FatServings: 20

Ingredients

½ c. unsweetened applesauce

⅔ c. maple syrup

1 c. greek yogurt

¾ c. packed brown sugar

¾ c. rice flour

1 t. cinnamon

1 t. baking soda

½ t. salt, optional

Directions

1. Preheat oven to 400 degrees(204 degrees celsius).Lightlygrease a 9 inch pan.

2. mix applesauce and maple syrup in bowl , add theremaining ingredients and blend well; dough will be stiff.

3. Roll out so ¼- inch thickness, cut out gingerbread menwith a cookie cutter.

4. Place on lightly greased cookie sheet and bake at 400degrees for 10 to 12 minutes.

5. Remove from oven and cool. Decorate as desired. Makesabout 20 cookies.

Total calories per serving: 178 kcal Total fat per serving: 10g

Maple MeltawaysServings:20

Ingredients

2 cups of all-purpose flour


¾ cups of sugar

1- ½ t of maple extract

¼ t. salt

⅔ cups of pecan halves

Directions

1. Combine first 5 ingredients together in a large bowl, beat untilfluffy.

2. Drop dough by rounded teaspoonfuls onto an ungreased cookiesheet.

3. Press a pecan half in the center of each cookie.

4. Bake at 350 degrees for 10 minutes or until lightly brown.

5. Remove to a wire rack to cool.

Total calories per serving: 182.4 kcal Total fat per serving: 82.86g

Maple Meltaways-Low FatServings:20

Ingredients

1 cup of Corn Starch

1 cup margarine

2 eggs ¾ cups of splenda

1 t of maple flavoring

¼ t. salt

⅔ cups of pecan halves

Directions

1. Combine first 5 ingredients together in a large bowl, beat untilfluffy.

2. Drop dough by rounded teaspoonfuls onto an ungreased cookiesheet.

3. Press a pecan half in the center of each cookie.

4. Bake at 350 degrees for 10 minutes or until lightly brown.

5. Remove to a wire rack to cool.

Total calories per serving: 45.4 kcal Total fat per serving: 42g

Midnight Madness CupcakesServings:24

Ingredients

1 box (15.25 oz) chocolate fudge cake

mix with pudding

Water, vegetable oil and eggs called for

on cake mix box

2 containers (12 oz each) fluffy white

whipped ready-to-spread frosting

½ teaspoon purple paste food color

2 tablespoons black sanding sugar

½ cup purple rock candy, if desired

24 creme-filled chocolate soft snack

cakes

Directions


2. Place paper baking cup in each of 24 regular-size muffincups or spray with cooking spray.

3. Make and bake cake mix as directed on box for cupcakes,using water, oil and eggs.

4. Cool 10 minutes; remove from pans to cooling racks. Coolcompletely, about 30 minutes.

5. Spoon frosting into medium bowl; tint with purple foodcolor.

6. Frost cupcakes. Sprinkle with sanding sugar. Top with rockcandy.

7. Cut out each snack cake to look like crescent moon.Garnish cupcakes with moon cutouts.

Total calories per serving: 429 kcals Total fat per serving: 21g

Midnight Madness Cupcakes-Low FatServings:24

Ingredients

1 box (15.25 oz) chocolate fudge cake

mix with pudding

Water, vegetable oil and eggs called for

on cake mix box

2 containers (12 oz each) sugar free

vanilla icing

½ teaspoon purple paste food color

24 creme-filled chocolate reduced fat

oreos

Directions


2. Place paper baking cup in each of 24 regular-size muffincups or spray with cooking spray.

3. Make and bake cake mix as directed on box for cupcakes,using water, oil and eggs.

4. Cool 10 minutes; remove from pans to cooling racks. Coolcompletely, about 30 minutes.

5. Spoon frosting into medium bowl; tint with purple foodcolor.

6. Frost cupcakes. Sprinkle with sanding sugar.

7. Cut out each snack cake to look like crescent moon.Garnish cupcakes with moon cutouts.

Total calories per serving:370 kcals Total fat per serving:12 g

Pillsbury Monkey Bread Recipe

Serves 12

Ingredients

½ cup granulated sugar

1 teaspoon cinnamon

2 cans (16.3 oz each) Pillsbury®

Grands!® Homestyle refrigerated

buttermilk biscuits

½ cup chopped walnuts, if desired

1 cup firmly packed brown sugar

¾ cup butter or margarine,

melted

Directions

1. Heat oven to 350 degrees Fahrenheit. Lightly grease a 12cup bundt pan or fluted tube pan.

2. In large -storage plastic food bag, mix granulated sugarand cinnamon.

3. Separate dough into 16 biscuits; cut each into quarters.Shake in bag to coat. Arrange in pan, adding walnuts andraisins among the biscuit pieces (optional)

4. In small bowl, mix brown sugar and melted butter; pourover biscuit pieces.

5. Bake 28 to 32 minutes or until golden brown and no longerdoughy in center. Cool in pan 10 minutes. Turn upsidedown onto serving plate; pull apart to serve. Serve warm.

Total calories per serving: 383 kcal Total fat per serving: 6g

Omas Honey Haystack CookiesServes 24

Ingredients

2 eggs

1 cup butter

½ cup sugar 2 cups flour

3 ½ oz coconut flakes

¾ tsp. cinnamon

a few chopped walnuts

Directions


2. Cream together the butter, sugar, and eggs together in abowl. Once mixed set out in a cool place for 20 minutes.In a separate bowl mix together cinnamon, honey,nuts andcoconut. set aside.

3. Shape dough into balls.

4. bake at 375 degrees for 5 minutes then remove fromoven.

5. Make a depression into the ball with thumb. Fill depressionwith the coconut mixture you set aside earlier.

6. return to oven and bake for 10 more minutes until golden.Let cool.

Calories Per Serving: 1 cookie 135 calories Fat Grams Per Serving: 9g

Omas Honey Haystack Cookies- Low Fat VersionServes 24

Ingredients

½ cup plain yogurt

1 cup applesauce

¼ cup raw agave nectar 2 almond meal

3 ½ oz coconut flakes

¾ tsp. cinnamon

a few chopped walnuts

Directions


2. Cream together the almond meal, agave, and yogurttogether in a bowl. Once mixed set out in a cool place for20 minutes. In a separate bowl mix together cinnamon,honey,nuts and coconut. set aside.

3. Shape dough into balls.

4. bake at 375 degrees for 5 minutes then remove fromoven.

5. Make a depression into the ball with thumb. Fill depressionwith the coconut mixture you set aside earlier.

6. return to oven and bake for 10 more minutes until golden.Let cool.

Calories Per Serving: 1 cookie is 73 calories Fat Grams Per Serving: 5g

Oreo Balls48 Servings

Ingredients

1 (16 ounce) package Oreo

cookies

1 (8 ounce) package cream

cheese, softened

1 (24 ounce) package chocolate

bark

Directions

1. Finely crush Oreos.

2. Using a blender or hand held mixer, mix Oreos and cream

cheese together.

3. Roll into 48, 1 inch balls.

4. Put Oreo balls into fridge and let it chill for an hour.

5. Melt about 3/4 package of chocolate bark in microwave.

6. Take Oreo balls out of fridge and dip into melted chocolate

until oreo ball is fully covered in chocolate.

7. Put Oreo balls on a tray and let chocolate harden.

8. Once chocolate has hardened on Oreo balls, it is ready to

be served.

Total Calories Per serving: 100 Kcal.Total Fat per serving: 6 G.

Oreo Balls-Low Fat65 Servings

Ingredients

1 Package Reduced-Fat Oreo Cookies

8 Ounces Fat-Free Cream Cheese

2 Packages (8 squares each) Baker's

Semi Sweet Chocolate Bars

Directions

1. Finely crush Oreos.

2. Using a blender or hand held mixer, mix Oreos and cream

cheese together.

3. Roll into 48, 1 inch balls.

4. Put Oreo balls into fridge and let it chill for an hour.

5. Melt about 3/4 package of chocolate bark in microwave.

6. Take Oreo balls out of fridge and dip into melted chocolate

until oreo ball is fully covered in chocolate.

7. Put Oreo balls on a tray and let chocolate harden.

8. Once chocolate has hardened on Oreo balls, it is ready to

be served.

Total Calories Per serving: 55.5 Kcal.Total Fat per serving: 2.1 G.

Oreo Cookie BallsServes 48

Ingredients

½ cup cream cheese, softened

3 cups of oreo cookies (about 36

cookies)

16 oz. of milk chocolate

Directions

1. Mix cream cheese and cookie crumbs until blended.

2. Shape into 48 (1-inch) balls, then freeze for 10 minutes.

3. Dip the frozen balls in melted chocolate, and place in ashallow waxed paper-lined pan.

4. Refrigerate for 1 hour or until the dessert is firm.

Calories Per Serving: About 98 calories Fat Grams Per Serving: About 11 grams

Oreo Cookie Balls - Low Fat VersionServes 48

Ingredients

½ low fat cup cream cheese, softened

3 cups of reduced fat oreo cookies

(about 36 cookies)

16 oz. of low fat milk chocolate

Directions

1. Mix cream cheese and cookie crumbs until blended.

2. Shape into 48 (1-inch) balls, then freeze for 10 minutes.

3. Dip the frozen balls in melted chocolate, and place in ashallow waxed paper-lined pan.

4. Refrigerate for 1 hour or until the dessert is firm.

Calories Per Serving: About 81 calories Fat Grams Per Serving: About 9 grams

Peach CobblerServes: 10

Ingredients

8 fresh peaches - peeled, pitted

and sliced into thin wedges

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch


1/4 cup white sugar

1/4 cup brown sugar


1/2 teaspoon salt

6 tablespoons unsalted butter, chilled

and cut into small pieces

1/4 cup boiling water

Directions


2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemonjuice, and cornstarch. Toss to coat evenly, and pour into a 2quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar,1/4 cup brown sugar, baking powder, and salt. Blend in butterwith your fingertips, or a pastry blender, until mixtureresembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of toppingover them. Sprinkle entire cobbler with the sugar andcinnamon mixture. Bake until topping is golden, about 30minutes.

Total calories per serving: 562 cal Total fat per serving: 17.6g

Peach Cobbler-Low FatServes:10

Ingredients

8 fresh peaches - peeled, pitted

and sliced into thin wedges

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch


1/4 cup white sugar

1/4 cup brown sugar


1/2 teaspoon salt

6 tablespoons unsalted butter, chilled

and cut into small pieces

1/4 cup boiling water

Directions


2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemonjuice, and cornstarch. Toss to coat evenly, and pour into a 2quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar,1/4 cup brown sugar, baking powder, and salt. Blend in butterwith your fingertips, or a pastry blender, until mixtureresembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of toppingover them. Sprinkle entire cobbler with the sugar andcinnamon mixture. Bake until topping is golden, about 30minutes.

Total calories per serving: Total fat per serving:

Sarena’s Pecan Pie BarsMakes 24 Bars

Ingredients: For the Crust:

1 ½ sticks (¾) cups of butter

1 ½ cups all purpose flour

⅔ cup light brown sugar 1 tablespoon of salt

For the Filling: 1 stick (1/2 cup) unsalted butter, softened

4 eggs

1 cup light brown sugar

Pinch of salt

1/3 cup light corn syrup

1/4 cup unbleached all-purpose flour

3 cups coarsely chopped pecans

Directions:For the Crust:


2. Line a 13 by 9-inch baking dish with foil allowing an overhangabout 2 inches off the sides. Butter the foil.

3. In a food processor, blend together flour, sugar, butter and saltuntil the mixture resembles coarse sand. Add 2 tablespoons coldwater and mix until the dough just holds together.

4. Press dough into bottom of buttered baking dish and bake inoven until golden in color, about 20 to 25 minutes. For the Filling:1. In a mixer, add the butter, eggs, brown sugar and a pinch ofsalt and mix on medium speed until light and fluffy, about 3minutes.

2. Add the corn syrup, flour and pecans and mix until justcombined.

3. Spread the filling over the baked crust and bake until goldenbrown, about 30 to 35 minutes. Remove the dish from the ovenand allow it to cool completely in the pan

4. Remove from pan by pulling up the foil sides and putting it ona cutting board.

5. Cut bars in desired size with a sharp knife and arrange them ona serving tray. Can be stored in an airtight container up to 2 days.

Calories Per Serving:595 cal/ bar Fat Grams Per Serving: 46.06 g/ bar

Sarena’s Lowfat Pecan Pie BarsMakes 24 Bars

Ingredients: For the Crust:

1 cup of applesauce

1 ½ cups all purpose flour

⅔ cup light brown sugar 1 tablespoon of salt

For the Filling: 2/4 cups of applesauce

2 full bananas


Pinch of salt

1/3 cup light corn syrup

1/4 cup unbleached all-purpose flour

3 cups coarsely chopped pecans

Directions:For the Crust:


2. Line a 13 by 9-inch baking dish with foil allowing an overhangabout 2 inches off the sides. Butter the foil.

3. In a food processor, blend together flour, sugar, applesauceand salt until the mixture resembles coarse sand. Add 2tablespoons cold water and mix until the dough just holdstogether.

4. Press dough into bottom of buttered baking dish and bake inoven until golden in color, about 20 to 25 minutes. For the Filling:1. In a mixer, add the applesauce, bananas, brown sugar and apinch of salt and mix on medium speed until light and fluffy,about 3 minutes.

2. Add the corn syrup, flour and pecans and mix until justcombined.

3. Spread the filling over the baked crust and bake until goldenbrown, about 30 to 35 minutes. Remove the dish from the ovenand allow it to cool completely in the pan

4. Remove from pan by pulling up the foil sides and putting it ona cutting board.

5. Cut bars in desired size with a sharp knife and arrange themon a serving tray. Can be stored in an airtight container up to 2days.

Calories Per Serving: 350 cal/bar

Pecan Pie LOW FATServes 8

Ingredients

4 egg whites

⅓ cup Truvia sugar

½ tsp. salt

¼ cup melted Margarine

1 cup honey

1 cup pecan halves

Prepared Pie Crust

Directions

1. Preheat oven to 375 degrees F (about 191 degrees C).

2. Prepare the pie crust by taking the pre made crust andspread it completely across an 8-inch glass pan.

3. In a medium bowl beat egg whites, sugar, salt, meltedbutter, and honey together.

4. Pour the mixture into the prepared pie crust. Make sure itis spread across the glass pan evenly.

5. Bake in preheated oven for 40-50 minutes or until it is setand pastry is browned.

6. Allow pie to cool before eating.

Calories Per Serving: 299 cal Fat Grams Per Serving: 17 g

Pecan SandiesServes 12

Ingredients

2 sticks of butter (softened)

½ cup of powdered sugar

2 cups of sifted flour

1 Tbs of Vanilla extract

1 ½ cups of chopped pecans

Directions


2. Cream the butter and powdered sugar.

3. Work flour, vanilla, and nuts into creamed mixture.

4. Form into small balls.

5. Bake on ungreased sheet for 20 minutes or until lightlybrowned.

6. Let cookies cool.

7. Once cool but still warm, roll in powdered sugar untilcompletely covered.

Serving Size: 3 cookies Calories Per Serving: 328 calories Fat Grams Per Serving: 10.5 grams

Pecan Sandies - Low Fat VersionServes 12

Ingredients

2 sticks of margarine (softened)

½ cup of powdered sugar

2 cups of sifted flour

1 Tbs of Vanilla extract

1 ½ cups of chopped pecans

Directions


2. Cream the margarine and powdered sugar.

3. Work flour, vanilla, and nuts into creamed mixture.

4. Form into small balls.

5. Bake on ungreased sheet for 20 minutes or until lightlybrowned.

6. Let cookies cool.

7. Once cool but still warm, roll in powdered sugar untilcompletely covered.

Serving Size: 3 cookies Calories Per Serving: 295 calories Fat Grams Per Serving: 3 grams

Pumpkin BreadServes 8

Ingredients

1 cup sugar

¾ canola or olive oil

1 cup brown sugar

3 teaspoons molasses

½ cup smooth molasses

2 teaspoons ground cloves

3 large eggs

6 teaspoons cinnamon

1 can packed pumpkin

2 teaspoons nutmeg 1 ½ cup all-purpose flour 1 teaspoon baking soda 1 ½ cup wheat flour ½ teaspoon salt ½ teaspoon baking powder

Directions

1. Preheat oven to 350 degrees and butter and flour two9x5x3 loaf pans.

2. In a large bowl, beat sugar and oil together.

3. In the same large bowl, mix in eggs, pumpkin, and applesauce.

4. Sift dry ingredients.

5. Stir sifted dry ingredients into pumpkin mixture.

6. Divide the batter equally between the two pans.

7. Bake for 1 hour and cool for 10 minutes.

8. Enjoy!


Pumpkin Bread-Low Fat Version Serves 8

Ingredients

1 cup sugar

¾ canola oil

1 cup brown sugar

3 teaspoons molasses

½ cup smooth molasses

3 large egg whites

6 teaspoons cinnamon

1 can packed pumpkin

1 ½ cup all-purpose flour 1 teaspoon baking soda 1 ½ cup wheat flour ½ teaspoon salt ½ teaspoon baking powder

Directions

1. Preheat oven to 350 degrees and butter and flour two9x5x3 loaf pans.

2. In a large bowl, beat sugar and oil together.

3. In the same large bowl, mix in eggs, pumpkin, and applesauce.

4. Sift dry ingredients.

5. Stir sifted dry ingredients into pumpkin mixture.

6. Divide the batter equally between the two pans.

7. Bake for 1 hour and cool for 10 minutes.

8. Enjoy!

Calories Per Serving: 458 Fat Grams Per Serving: .25

Pumpkin Bread RecipeServes 8-10

Ingredients

3 cups sugar

3 ½ cups flour 2 teaspoons baking soda 1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup Wesson oil

⅔ cup water

4 eggs 2 cups prepared pumpkin (1-1lb can) 1 teaspoon vanilla

Directions

1. Preheat oven to 325 degrees F. Grease a bundt pan.

2. Beat sugar, eggs, oil, water and pumpkin.

3. Sift all dry ingredients, add to egg mixture and mix well.

4. Add vanilla and other desired ingredients (pecans, raisins)then put in the greased bundt pan.

5. Bake at 325 degrees for 1 hour, or until wooden pickcomes out clean when inserted in loaf.

Total calories: 810 kcal Total fat: 31 g

Pumpkin Bread Recipe- Low FatServes 8

Ingredients

1.5 cups Sucralose (Splenda)

3 ½ cups flour

2 teaspoons baking soda 1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup applesauce

⅔ cup water

8 egg whites

2 cups prepared pumpkin (1-1 lb can) 1 teaspoon vanilla

Directions

1. Preheat oven to 325 degrees F. Grease a bundt pan.

2. Beat splenda, egg whites, applesauce, water and pumpkin.

3. Sift all dry ingredients, add to egg mixture and mix well.

4. Add vanilla and other desired ingredients (pecans, raisins)then put in the greased bundt pan.

5. Bake at 325 degrees for 1 hour, or until wooden pickcomes out clean when inserted in loaf.

Calories per serving: 237 kcal Fat per serving: .83 g

Pumpkin Chocolate Chip CookiesServes 60

Ingredients

1 cup (2 sticks) unsalted

butter, softened

1 cup white sugar


2 large eggs


1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon cloves 2 cups (12 oz bag) milk

chocolate chips, notsemi-sweet

Non-stick cooking spray orparchment paper

Directions

1. Preheat oven to 350 degrees F. Spray cookiesheets with nonstick spray or line them withparchment paper.

2. Using a mixer, beat the butter until smooth.Beat in the white and brown sugars until themixture is light and fluffy.

3. In a large bowl, whisk together theflour,baking soda, salt, cinnamon, ginger,nutmeg, and cloves.

4. Slowly beat in the flour mixture into thebatter in thirds. Stir in the chips.

5. Scoop the cookie dough by heapingtablespoons onto the prepared cookie sheetsand bake for 15-20 minute, or until cookiesare browned around the edges.

6. Remove the cookies from the oven and letthem rest for 2 minutes. Take the cookiesoff with a spatula and cool them on wireracks.

Serving size is one cookie. Calories Per Serving: 1o6 Fat Grams Per Serving: 5g

Pumpkin Chocolate Chip Cookies - Low Fat VersionServes 60

Ingredients

2 sticks Margarine

1 cup white sugar


3 tsp Ener-G Egg Replacer

Powder


3 cups soy flour

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves 2 cups Nestle Toll House- All

Natural dark chocolate chips

Directions

1. Preheat oven to 350 degrees F. Spray cookiesheets with nonstick spray or line them withparchment paper.

2. Using a mixer, beat the butter until smooth.Beat in the white and brown sugars until themixture is light and fluffy.

3. In a large bowl, whisk together theflour,baking soda, salt, cinnamon, ginger,nutmeg, and cloves.

4. Slowly beat in the flour mixture into thebatter in thirds. Stir in the chips.

5. Scoop the cookie dough by heapingtablespoons onto the prepared cookie sheetsand bake for 15-20 minute, or until cookiesare browned around the edges.

6. Remove the cookies from the oven and letthem rest for 2 minutes. Take the cookiesoff with a spatula and cool them on wireracks.

Serving Size is one cookie. Calories Per Serving:80 Fat Grams Per Serving: 4.g

Pumpkin Custard Recipe - Low Fat VersionServes 6

Ingredients

1 can (15 ounces unsalted pumpkin

puree

2 tablespoons pumpkin pie

¼ cup silken tofu

1 cup soy milk

Directions

1. Preheat oven to 350*F.

2. Spray six 1-cup ramekins with nonstick spray and set in a baking

pan.

3. Pour water into pan so that it comes halfway up sides of

ramekins.

4. Put first five ingredients into a blender and pulse until well

mixed.

5. Fill each ramekin 3/4 full and bake for 1 hour or until centers are

set (custard will get firmer when it cools down).

6. Serve warm or cold with a tsp of maple syrup and whipped

topping (optional).

Calories Per Serving:6 Fat Grams Per Serving: 1.1 g

http://www.google.com/url?q=http%3A%2F%2Frecipes.sparkpeople.com%2Frecipe-detail.asp%3Frecipe%3D24218&sa=D&sntz=1&usg=AFQjCNHv0Z_YqGiDRgshJx-DcFdycgWYZQ


Pumpkin Custard RecipeServes 6

Ingredients

1 can (15 ounces 0 unsalted pumpkin

puree

2 tablespoons pumpkin pie

1 egg

1 cup milk

Directions

1. Preheat oven to 350*F.

2. spray six 1-cup ramekins with nonstick spray and set in a baking pan.

3. Pour water into pan so that it comes halfway up sides of ramekins.

4. Put first five ingredients into a blender and pulse until well mixed.

5. Fill each ramekin 3/4 full and bake for 1 hour or until centers are set

(custard will get firmer when it cools down).

6. Serve warm or cold with a tsp of maple syrup and whipped topping

(optional).

Calories Per Serving: 6 Fat Grams Per Serving: 2.5 g



Pumpkin Pie - Low Fat VersionServes 8

Ingredients

1 ¼ cups of fresh cooked pumpkin

¾ cup splenda

½ teaspoon salt

¼ teaspoon ground ginger

1 teaspoon ground cinnamon

pinch nutmeg

1 teaspoon all-purpose flour

3 teaspoons of Ener-G plus 4

tablespoons of water

1 cup evaporated milk, fat free (skim)

2 tablespoons water

½ teaspoon vanilla extract

1 unbaked pastry shell (9-inch)

whipped cream or whipped topping, for

garnish (optional)

Directions

1. Combine pumpkin, sugar, salt, spices, and flour in amedium mixing bowl.

2. Add eggs; mix well.

3. Add evaporated milk, water, and vanilla; mix well.

4. Pour into pastry-lined pan


6. Reduce heat to 350 degrees and bake for 35 minuteslonger, or until center is set

Calories Per Serving: 31.75 Fat Grams Per Serving: 3 grams

Pumpkin PieServes 8

Ingredients

1 ¼ cups of fresh cooked pumpkin

¾ cup sugar

½ teaspoon salt

¼ teaspoon ground ginger

1 teaspoon ground cinnamon

pinch nutmeg

1 teaspoon all-purpose flour

2 eggs, lightly beaten

1 cup evaporated milk, undiluted

2 tablespoons water


1 unbaked pastry shell (9-inch)

whipped cream or whipped topping, for

garnish

Directions

1. Combine pumpkin, sugar, salt, spices, and flour in amedium mixing bowl.

2. Add eggs; mix well.

3. Add evaporated milk, water, and vanilla; mix well.

4. Pour into pastry-lined pan


6. Reduce heat to 350 degrees and bake for 35 minuteslonger, or until center is set

Calories Per Serving: 120.125 Fat Grams Per Serving: 6 grams

Classic Pumpkin PieServes 8

Ingredients

1 (15 ounce) Can of Pumpkin

1 (14 ounce) Can of Sweetened

Condensed Milk

2 Large Eggs

1 Teaspoon of Ground Cinnamon

½ Teaspoon of Ground Ginger

½ Teaspoon of Ground Nutmeg

½ Teaspoon of Salt

1 (9 inch) Unbaked Pie Crust

Directions

1. Preheat oven to 425 degrees F2. Whisk pumpkin, sweetened condensed milk, eggs, spices,

and salt in a bowl until smooth.3. Pour crust into crust and bake for 15 minutes4. Reduce oven temperature to 350 degrees F and continue

baking for 35-40 minutes or until knife inserted 1 inchfrom the crust comes out clean.

5. Refrigerate until it is cool. Garnish as desired and storeleftovers covered in refrigerator.

Total Calories per Serving: 154 kcalTotal Fat per Serving: 9.13 g

Pumpkin PieServes 8

Ingredients:

¾ cup sugar

1 ½ teaspoons pumpkin pie spice

½ teaspoon salt

1 can (15 oz.) pumpkin (not pumpkin

pie mix)

1 ¼ cups evaporated milk or half and

half

2 eggs, beaten

1 Pillsbury Pet-Ritz frozen deep dish pie

crust

Directions:


2. In a large bowl, mix filling ingredients.

3. Put pie crust in a pie pan and spread so there are nowrinkles.

4. Pour filling into pie crust.

5. Bake for 15 minutes then reduce temperature to 350degrees F and bake for another 40-50 minutes or untilknife, inserted near the center, comes out clean.

6. Cool for 2 hours then serve or refrigerate until servingtime. Store in refrigerator.

Total calories per serving: 252.75 kcalTotal fat per serving: 9.375 g

Rainbow Layer Cake-Low Fat VersionServes 10-12

Ingredients

Cake 2 boxes cake mix of angel food cake 2 /12 cups water

Cool Whipped Topping 31/2 ozs instant vanilla pudding mix

(sugarfree) 1 cup skim milk 8 ozs whipped topping (fatfree)

Directions

1. heat oven to 350 degrees F. Spray 3 (8-inch) round cakepans with cooking spray.

2. In large bowl, beat cake mix, and water together3. Using food colors, tint batter in bowl 1 red, bowl 2 orange

(using red and yellow), bowl 3 yellow, bowl 4 green, bowl 5blue, and bowl 6 purple (using red and blue).

4. refrigerate 3 colors of batter until ready to bake. Pouringremaining 3 colors of batter into cake pans.

5. Bake 18-20 minutes or until cake springs back whentouched lightly in center and begins to pull away from sidesof pan. Cool 10 minutes. Remove from pans to coolingracks; cool completely.

6. Wash cake pans. Back and cool remaining 3 cake layers asdirected.

7. In a large bowl whip vpudding,milk, and whipped toppinguntil light and fluffy.

8. Trim rounded tops off cake until level, if needed. Onserving plate, place purple cake layer. Spread with frostingto within ¼ inch of edge. Repeat with blue, green, yellow,orange, and red cake layers.Spread light coat of frostingon top and sides of cake to seal in crumbs, then frost withremaining frosting.

Calories Per Serving: 172 k/calories Fat Grams Per Serving: 5.22grams

Red Velvet CakeServes 10

Ingredients

1 cup of vegetable shortening 906cal

2 eggs 199 cal

1 ½ cup of sugar 387 cal

1 teaspoon of cocoa powder 12 cal

2 ounces of red food coloring 0 cal

2 ½ cups cake flour

1 teaspoon salt

1 cup buttermilk


1 teaspoon baking soda 1 teaspoon vinegar

WHITE FROSTING RECIPE2 tablespoons flour1 cup milk1 cup unsalted butter1 cup confectioner’s sugar1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F

2. In a bowl of a mixer cream together the shortening, eggsand sugar.

3. In a separate small bowl, mix together the cocoa and foodcoloring. Add the paste to the shortening mix.

4. Sift the flour and salt together over parchment. Add thebatter alternately with the buttermilk in 3 additions.

5. Add the vanilla extract. Fold in the baking soda andvinegar. Pour the batter into 2 greased 9-inch cake pans.

6. Bake for 30 minutes or until an inserted cake tester comesout clean. Let cool on cooling rack. Invert the cakes fromcake pans.

7. FROSTING: over medium heat, cook the flour and milkuntil unthickened. Let cool.

8. In the bowl of an electric mixer, cream together thebutter, sugar and vanilla until light and fluffy. Beat in theflour mixer.

**Frost the top of the first layer with frosting and set the secondlayer on top. Frost the entire cake with the leftover frosting.

Calories Per Serving:477.7 cal Fat Grams Per Serving: 46

Red Velvet Cake Low Fat VersionServes 10

Ingredients

1 cup of vegetable shortening

2 eggs

1 ½ cup of sugar

1 teaspoon of cocoa powder

2 ounces of red food coloring

2 ½ cups wheat flour with a pinch of

reduce amount of all purpose flour or a

pinch of cornstarch

1 teaspoon salt

1 cup original greek yogurt


1 teaspoon baking soda 1 teaspoon vinegar

WHITE FROSTING RECIPE2 tablespoons flour1 cup almond or soy milk1 cup unsalted butter1 cup confectioner’s sugar1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F

2. In a bowl of a mixer cream together the shortening, eggsand sugar.

3. In a separate small bowl, mix together the cocoa and foodcoloring. Add the paste to the shortening mix.

4. Sift the flour and salt together over parchment. Add thebatter alternately with the buttermilk in 3 additions.

5. Add the vanilla extract. Fold in the baking soda andvinegar. Pour the batter into 2 greased 9-inch cake pans.

6. Bake for 30 minutes or until an inserted cake tester comesout clean. Let cool on cooling rack. Invert the cakes fromcake pans.

7. FROSTING: over medium heat, cook the flour and milkuntil unthickened. Let cool.

8. In the bowl of an electric mixer, cream together thebutter, sugar and vanilla until light and fluffy. Beat in theflour mixer.

**Frost the top of the first layer with frosting and set the secondlayer on top. Frost the entire cake with the leftover frosting.

Calories Per Serving:436.7 cal Fat Grams Per Serving: 42.3

Rice Krispie Treats-Low FatServes 20

Ingredients

2 tablespoons coconut oil 5 cups of crispy brown rice 3 cups of mini marshmallows

Directions

1. Heat a pan, add 3 tablespoons of coconut oil on low heatand allow it warm up

2. Next add the 1 cup of clover honey3. Then add the 6 cups Rice Krispie Cereal and stir well till it

is all well blended4. If the treats aren’t sticky enough or stick together add

more marshmallows5. Flatten out the the treat on a flat container with non stick

spray and allow it to cool before serving

Total calories per serving:1,270 kcalsTotal fat per serving: 30.5g

Sopapilla Cheesecake RecipeServes 12

Ingredients

16 0z. Cream cheese

2 cans of crescent rolls 1 cup sugar 1 tsp vanilla extract 1 stick butter ½ cup ground cinnamon

Directions1.Using a 9 x 13 baking pan, unroll one package of Pillsbury® Crescent

Recipe Creations® refrigerated seamless dough and line the bottom of

the pan.

2

2. Mix together the cream cheese, sugar and extract.

3

3.Spread over the crescent rolls.

4

4.Unroll the other can of crescent rolls and place on top of cream

cheese mixture.

5

5. Pour one stick of melted butter or margarine over the top and

sprinkle with about 1/2 cup of the cinnamon sugar mixture.

6

6. Bake at 350 degrees for 30 minutes.

Calories Per Serving:324.83 Fat Grams Per Serving: 15.29g

Low-Fat Sopapilla Cheesecake RecipeServes 12

Ingredients

16 0z. Reduced fat Cream cheese

2 cans of reduced fat crescentrolls

2 cups of Splenda 1 tsp vanilla extract 1 stick light butter ½ cup ground cinnamon

Directions1.Using a 9 x 13 baking pan, unroll one package of reduced fat

Pillsbury® Crescent Recipe Creations® refrigerated seamless dough and

line the bottom of the pan.

2

2. Mix together the reduced fat cream cheese, Splenda and extract.

3

3.Spread over the reduced fat crescent rolls.

4

4.Unroll the other can of reduced fat crescent rolls and place on top of

low fat cream cheese mixture.

5

5. Pour one stick of melted light butter over the top and sprinkle with

about 1/2 cup of the cinnamon sugar mixture.

6

6. Bake at 350 degrees for 30 minutes.

Calories Per Serving:99.3 Fat Grams Per Serving: 11g

Too Much Chocolate CakeServes 8

Ingredients

1 (18.25 ounce) package devil’s food

cake mix

1 (5.9 ounce) package instantchocolate pudding mix

1 cup sour cream 1 cup vegetable oil 4 eggs ½ cup warm water 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees (175 degrees C)

2. In a large bowl, mix together the cake and pudding mixes,sour cream, oil, beaten eggs, and water. Stir in thechocolate chips and pour batter into a well greased 12 cupbundt pan.

3. Bake for 50-55 minutes, or until top is springy to thetouch and a wooden toothpick inserted comes out clean.Cool cake thoroughly in pan at least an hour and a halfbefore inverting onto a plate. If desired, dust the cakewith powdered sugar.

Total Calories: 7,176 kcalsTotal Fat: 463.2 g

Too Much Chocolate Cake- Low FatServes 12

Ingredients

1 (18.25 ounce) package natural

chocolate cake mix

1 (3.9 ounce) package instant chocolatepudding mix

1 cup low-fat sour cream 1/2 cup vegetable oil 4 eggs, beaten ½ cup warm water 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees (175 degrees C)

2. In a large bowl, mix together the cake and pudding mixes,low fat sour cream, oil, beaten eggs, and water. Stir inthe chocolate chips and pour batter into a well greased 12cup bundt pan.

3. Bake for 50-55 minutes, or until top is springy to thetouch and a wooden toothpick inserted comes out clean.Cool cake thoroughly in pan at least an hour and a halfbefore inverting onto a plate.

Calories per serving: 423 kcalsFat per serving: 24.3 g

White Chocolate Cheesecake Serves 36

Ingredients

2 fluid ounces brady sauce

4( 1 OZ) squares of white

chocolate

3( 8 OZ) packs of cream cheese,

room temp.

4 (8 ounce) packages cream

cheese

¾ cup white sugar

¼ cup of all purpose flour

3 eggs

1 ½ cup of fat free whipping

cream

½ teaspoon vanilla extract.

2 cups of finely chopped white

chocolate

Directions

1. Preheat to 300 degrees F. wrap in 10 inch springform panwith foil. Grease the inside of the pan.

2. Place cream cheese sugar and flour in a mixing bowl andcream until light and fluffy beat eggs one at a time.Scrape bowls.

3. Melt 4 ounces of white chocolate with an electric mixer onlow speed. Mix melted white chocolate into cream cheesemixture. Keep mixture on low slowly beat in vanilla extractand ½ cup of heavy cream. Blend well. Pour mixture intopan.

4. Place cheesecake pan in a water bath filled with warmwater. Bake at 300 degrees F. 50-60 minutes. Cool atroom temp for 1 hour.

5. To make the brady sauce place chopped white chocolate ina heatproof bowl. Pour 1 cup cream into a saucepan andbring it to boil over medium-high heat. Watch carefully soit doesnt boil over.

6. Pour hot cream over chopped white chocolate.

7. Let it soften for 2 minutes. Stir with a wooden spoon untilmelted.

8. Add brady sauce and pour over cheesecake and serve.


White Chocolate Cheesecake- Low Fat Version Serves 36

Ingredients

2 fluid ounces brady sauce

4 (1 OZ) squares of white

chocolate

3 (8 OZ) packs of Fat free cream

cheese, room temp.

¾ cup white sugar

¼ cup of all purpose flour

¾ cup egg beaters

1 ½ cup of fat free whipping

cream

½ teaspoon vanilla extract.

2 cups of finely chopped white

chocolate

Directions

1. Preheat to 300 degrees F. wrap in 10 inch springform panwith foil. Grease the inside of the pan.

2. Place cream cheese sugar and flour in a mixing bowl andcream until light and fluffy beat eggs one at a time.Scrape bowls.

3. Melt 4 ounces of white chocolate with an electric mixer onlow speed. Mix melted white chocolate into cream cheesemixture. Keep mixture on low slowly beat in vanilla extractand ½ cup of heavy cream. Blend well. Pour mixture intopan.

4. Place cheesecake pan in a water bath filled with warmwater. Bake at 300 degrees F. 50-60 minutes. Cool atroom temp for 1 hour.

5. To make the brady sauce place chopped white chocolate ina heatproof bowl. Pour 1 cup cream into a saucepan andbring it to boil over medium-high heat. Watch carefully soit doesnt boil over.

6. Pour hot cream over chopped white chocolate.

7. Let it soften for 2 minutes. Stir with a wooden spoon untilmelted.

8. Add brady sauce and pour over cheesecake and serve.


White Chocolate Oatmeal CookiesServes 36

Ingredients


1 cup white sugar

1 cup brown sugar, firmly packed

2 large eggs


2 teaspoons vanilla extract



1 teaspoon salt

1 ½ cup oats

2 cups white chocolate morsels

Directions

1. Preheat oven to 350 degrees, and grease baking sheets.

2. In a medium bowl, beat butter at medium speed with anelectric mixer until creamy; gradually add sugars and beatwell.

3. Stir in vanilla.

4. In a large bowl, combine flour, baking soda, bakingpowder, and salt.

5. Gradually add flour mixture to butter mixture, and beatuntil blended.

6. Stir in oats and morsels.

7. Drop by tablespoonfuls onto greased baking sheets.

8. Bake in preheated oven for 12 minutes. Cool on bakingsheets for 3 minutes; remove to wire racks to coolcompletely.


White Chocolate Oatmeal Cookies - Low Fat VersionServes 36

Ingredients

½ cup applesauce

1 cup fat-free milk

1 cup white sugar

1 cup brown sugar, firmly packed

½ cup egg replacement


2 teaspoons vanilla extract



1 teaspoon salt

1 ½ cup oats

1 cup white chocolate morsels

Directions

1. Preheat oven to 350 degrees, and grease baking sheets.

2. In a medium bowl, beat applesauce at medium speed withan electric mixer while gradually adding sugars and beatwell.

3. Stir in vanilla.

4. In a large bowl, combine flour, baking soda, bakingpowder, and salt.

5. Gradually add flour mixture to first mixture, and beat untilblended.

6. Stir in oats and morsels.

7. Drop by tablespoonfuls onto greased baking sheets.

8. Bake in preheated oven for 12 minutes. Cool on bakingsheets for 3 minutes; remove to wire racks to coolcompletely.


Kimberly’s Peanut Butter Blossom CookiesServing size: 1 cookie

Ingredients Directions

1. Preheat oven to 375 degrees F. Remove wrappers fromthe chocolates.

2. Beat shortening and peanut butter in large bowl until wellblended. Add brown sugar; beat until fluffy. Add egg, milkand vanilla; beat well. Stir together flour, baking soda andsalt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar;place on ungreased cookie sheet.

4. Bake for 8 to 10 minutes or until lightly browned.Immediately press chocolate into center of each cookie;cookie will crack around edges. Remove cookie sheet towire rack. Cool completely. Makes about 48 cookies.


Kimberly’s Peanut Butter Blossom Cookies- LOW FAT VersionServing size: 1 cookie

Ingredients

½ cup shortening

¾ cup of reduced sodium peanut

butter

⅓ granulated sugar

⅓ cup packed light brown sugar

1 egg

2 tablespoons of fat-free

evaporated skim milk

1 teaspoon of vanilla extract

1-½ cups of all purpose flour

1 teaspoon of baking soda

½ teaspoon of salt

48 Hershey kisses

Directions

1. Preheat oven to 375 degrees F. Remove wrappers fromthe chocolates.

2. Beat shortening and peanut butter in large bowl until wellblended. Add brown sugar; beat until fluffy. Add egg, milkand vanilla; beat well. Stir together flour, baking soda andsalt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar;place on ungreased cookie sheet.

4. Bake for 8 to 10 minutes or until lightly browned.Immediately press chocolate into center of each cookie;cookie will crack around edges. Remove cookie sheet towire rack. Cool completely. Makes about 48 cookies.

Calories Per Serving: 73 Fat Grams Per Serving: 4.5 grams

Reese’s Peanut Butter PieServes 8

Ingredients

18 HERSHEY’s KISSES chocolates

1 cup whipping cream, divided

1 baked 9” pie crust, cooled

1 pk vanilla cook and serve pudding and

pie filling mix

2 cup milk

½ cup REESE’S creamy peanut butter

1 tb powdered sugar

¼ ts vanilla extract

Directions

1. Remove wrappers from chocolate pieces; in a smallmicrowave-safe bowl, place chocolate pieces and 2tablespoons whipping cream.

2. Microwave at HIGH 1 minute or until chocolate is meltedand mixture is smooth when stirred.

3. Spread chocolate mixture over bottom or baked pie crust;refrigerate 30 minutes or until set.

4. In 2 quart saucepan, place pudding mix and peanut butter.Using whisk gradually blend in milk, stirring until smooth.

5. Cook over medium heat, stirring constantly, until puddingthickens and boils; remove from heat.

6. Cool 10 minutes, stirring frequently. Pour pudding overchocolate mixture in pie crust.

7. Refrigerate several hours or until firm.


Reese’s Peanut Butter Pie - Low FatServes 8

Ingredients

18 HERSHEY’s Low Fat Chocolate Pieces

1 cup low fat cream cheese, divided

1 baked 9” pie crust, cooled

1 pk vanilla cook and serve pudding and

pie filling mix

2 cup milk

½ cup REESE’S creamy peanut butter

1 tb powdered sugar

¼ ts vanilla extract

Directions

1. Remove wrappers from low fat chocolate pieces; in a smallmicrowave-safe bowl, place chocolate pieces and 2tablespoons of whipped low fat cream cheese.

2. Microwave at HIGH 1 minute or until low fat chocolate ismelted and mixture is smooth when stirred.

3. Spread chocolate mixture over bottom or baked pie crust;refrigerate 30 minutes or until set.

4. In 2 quart saucepan, place pudding mix and all naturalpeanut butter. Using whisk gradually blend in milk, stirringuntil smooth.

5. Cook over medium heat, stirring constantly, until puddingthickens and boils; remove from heat.

6. Cool 10 minutes, stirring frequently. Pour pudding overchocolate mixture in pie crust.

7. Refrigerate several hours or until firm.

Calories Per Serving: 302 Fat Grams Per Serving:

Pecan PieServes 8

Ingredients

3 eggs

⅔ cup sugar

½ tsp. salt

⅓ cup melted butter

1 cup corn syrup

1 cup pecan halves

Prepared Pie Crust

Directions

1. Preheat oven to 375 degrees F (about 191 degrees C).

2. Prepare the pie crust by taking the pre made crust andspread it completely across an 8-inch glass pan.

3. In a medium bowl beat eggs, sugar, salt, melted butter,and corn syrup together.

4. Pour the mixture into the prepared pie crust. Make sure itis spread across the glass pan evenly.

5. Bake in preheated oven for 40-50 minutes or until it is setand pastry is browned.

6. Allow pie to cool before eating.

Calories Per Serving: 386.5 cal Fat Grams Per Serving: 68 g

Pumpkin Cheesecake SnickerdoodlesServes: 24

Ingredients

3 ¼ cups all-purpose flour 1 ½ tsp. baking powder ½ tsp. salt ½ tsp. ground cinnamon ¼ tsp. freshly-ground nutmeg 1 cup unsalted butter, at room

temp. 1 cup granulated sugar ½ cup light brown sugar ¾ cup pumpkin puree 1 large egg 2 tsp. vanilla extract

Filling ingredients: 8 ounces cream cheese, softened ¼ cup sugar 2 tsp. vanilla extract

Cinnamon-sugar coating: ½ cup granulated sugar 1 tsp. ground cinnamon ½ ground ginger Dash of allspice

Directions

1. In a medium bowl, whisk the flour, baking powder, salt,cinnamon, and nutmeg together. Set aside.

2. In a kitchenaid mixer with a paddle attachment, beattogether the butter and sugars on medium high speed untilfluffy and 2-3 minutes.

3. Blend in pumpkin puree, beat in egg and then add vanilla.Slowly add dry ingredients on low speed just untilcombined. Cover and chill dough for an hour.

4. To make the cream cheese filling, blend cream cheese,sugar, and vanilla together. Chill for an hour.

5. Preheat oven to 350 and line your baking sheets withparchment paper. In a small bowl, combine the sugar andspices for the coating and set aside.

6. To make the cookies, take a tablespoon of the cookiebatter. Flatten it like a pancake and place a teaspoon ofthe cream cheese in center. Form another tablespoon ofthe cookie batter into a flat pancake shape and place ontop of the cream cheese. Pinch the edges together sealingin the cream cheese and roll into a ball. Roll in thecinnamon sugar coating and place on the prepared bakingsheet 2 inches apart.

7. Repeat until the dough is gone and flatten the cookingdough balls with a heavy bottomed glass or measuring cup.

8. Bake the cookies for 10-15 minutes or until the tops startto crack. Let cool on the baking sheet for 5 minutes andtransfer to a wire rack. Enjoy!

Calories Per Serving: 248

Low-fat Pumpkin Cheesecake SnickerdoodlesServes: 24

Ingredients

3 ¼ cups all-purpose flour 1 ½ tsp. baking powder ½ tsp. salt ½ tsp. ground cinnamon ¼ tsp. freshly-ground nutmeg 1 cup avocado, at room temp. 1 cup organic cane sugar ½ cup light brown sugar ¾ cup pumpkin puree 1 large egg 2 tsp. vanilla extract

Filling ingredients: 8 ounces low- fat cream cheese,

softened ¼ cup organic cane sugar 2 tsp. vanilla extract

Cinnamon-sugar coating: ½ cup organic cane sugar 1 tsp. ground cinnamon ½ ground ginger Dash of allsp

Directions

1. In a medium bowl, whisk the flour, baking powder, salt,cinnamon, and nutmeg together. Set aside.

2. In a kitchenaid mixer with a paddle attachment, beattogether the avocado and sugars on medium high speeduntil fluffy and 2-3 minutes.

3. Blend in pumpkin puree, beat in egg and then add vanilla.Slowly add dry ingredients on low speed just untilcombined. Cover and chill dough for an hour.

4. To make the cream cheese filling, blend cream cheese,sugar, and vanilla together. Chill for an hour.

5. Preheat oven to 350 and line your baking sheets withparchment paper. In a small bowl, combine the sugar andspices for the coating and set aside.

6. To make the cookies, take a tablespoon of the cookiebatter. Flatten it like a pancake and place a teaspoon ofthe cream cheese in center. Form another tablespoon ofthe cookie batter into a flat pancake shape and place ontop of the cream cheese. Pinch the edges together sealingin the cream cheese and roll into a ball. Roll in thecinnamon sugar coating and place on the prepared bakingsheet 2 inches apart.

7. Repeat until the dough is gone and flatten the cookingdough balls with a heavy bottomed glass or measuring cup.

8. Bake the cookies for 10-15 minutes or until the tops startto crack. Let cool on the baking sheet for 5 minutes andtransfer to a wire rack. Enjoy!


Pumpkin Pie

Ingredients

Single-Crust Pie 115 ounce can pumpkin 2/3 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 3 slightly beaten eggs 15 ounce can (2/3 cup)

evaporated milk 1/2 cup milk 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 4 - 5 tablespoons cold water

Servings Per Recipe 8,

cal. (kcal) 286, Fat, total (g) 13,

Directions

1. Prepare and roll out Pastry for Single-Crust Pie.

Line a 9-inch pie plate with the pastry. Trim to 1/2 inchbeyond edge of pie plate. Fold under extra pastry;crimp edge as desired.

2.For filling, in a mixing bowl combine pumpkin, sugar,cinnamon, ginger, and nutmeg. Add eggs. Beat lightlywith a rotary beater or fork just until combined.Gradually stir in evaporated milk and milk; mix well. \

3.Place the pastry-lined pie plate on the oven rack.Carefully pour filling into pastry shell.

4.To prevent overbrowning, cover edge of the pie withfoil. Bake in a 375 degree F oven for 25 minutes.Remove foil. Bake about 25 minutes more or until aknife inserted near the center comes out clean.

5. Cool on a wire rack. Refrigerate within 2 hours;cover for longer storage. Makes 8 servings.

1.Stir together flour and salt. Using a pastry blendercut in shortening until pieces are pea-size. Sprinkle 1tablespoon of the water over part of the mixture;gently toss with a fork. Push moistened dough to sideof the bowl. Repeat moistening dough, using 1tablespoon of the water at a time, until all the doughis moistened. Form dough into a ball. On a lightlyfloured surface, use your hands to slightly flattendough. Roll dough from center to edge into a circleabout 12 inches in diameter.

Pumpkin Pie - Low Fat

Ingredients

SingleCrust Pie 115 ounce can pumpkin 2/3 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 6 egg whites 15 ounce can (2/3 cup)

evaporated milk 1/2 cup (nonfat) milk

1 1/4 cups allpurpose flour 1/4 teaspoon salt 1/3 cup butter 4 5 tablespoons cold water

Servings Per Recipe 8, cal. (kcal) 263, Fat, total (g) 11,

Directions1.Stir together flour and salt. Using a pastryblender cut in shortening until pieces arepeasize. Sprinkle 1 tablespoon of the water overpart of the mixture; gently toss with a fork.Push moistened dough to side of the bowl. Repeatmoistening dough, using 1 tablespoon of the waterat a time, until all the dough is moistened. Formdough into a ball. On a lightly floured surface,use your hands to slightly flatten dough. Rolldough from center to edge into a circle about 12inches in diameter.

2. Prepare and roll out Pastry for SingleCrustPie. Line a 9inch pie plate with the pastry.Trim to 1/2 inch beyond edge of pie plate. Foldunder extra pastry; crimp edge as desired.

3. For filling, in a mixing bowl combine pumpkin,sugar, cinnamon, ginger, and nutmeg. Add eggs.Beat lightly with a rotary beater or fork justuntil combined. Gradually stir in evaporated milkand milk; mix well. \

4.Place the pastrylined pie plate on the ovenrack. Carefully pour filling into pastry shell.

5. To prevent overbrowning, cover edge of the piewith foil. Bake in a 375 degree F oven for 25minutes.Remove foil. Bake about 25 minutes more or untila knife inserted near the center comes out clean.

6. Cool on a wire rack. Refrigerate within 2hours; cover for longer storage. Makes 8servings.

Perfect Pumpkin Pie Recipe8 Servings

Ingredients

1 (15oz) can of pumpkin

1 (14oz) can EAGLE BRAND Sweetened

Condensed Milk

2 large eggs

1 tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. ground nutmeg

½ tsp. salt

1 (9in.) unbaked pie crust

Directions

1. Preheat oven to 450 degrees F. Grease a 9 inchspringform pan.

2. Whisk pumpkin, sweetened condensed milk, eggs, spices,and salt in a medium bowl.

3. Pour into crust

4. Bake 15 minutes

5. Reduce oven temperature to 350 degrees F and continuebaking 35 to 40 minutes or until knife inserted 1in. fromcrust comes out clean.

6. Cool. Garnish as desired.

7. Store leftovers covered in refrigerator.


Perfect Pumpkin Pie Recipe- Low fat8 Servings

Ingredients

1 egg 2 egg whites 1 can (15oz) solid-pack pumpkin Sugar substitute equivalent to ¾

cup of sugar (Splenda: no-caloriesweetener)

½ cup Reduced Fat Bisquick®mix

1 tsp. of vanilla extract 1 tsp. of ground cinnamon ½ tsp. ground ginger ¼ tsp. ground cloves 1 can (12oz) fat-free evaporated

milk 1 cup reduced-fat whipped

topping

Directions

1. In a large bowl, combine and stir the egg, egg whites,pumpkin, sugar substitute, bisquick mix, vanilla, andspices until smooth.

2. Gradually stir in evaporated milk.

3. Pour into a 9in. pie plate coated with cooking spray.

4. Bake at 350 degrees F for 35-40 minutes or until knifeinserted near the center comes out clean.

5. Cool on a wire rack.

6. Add your reduced-fat whipped topping before serving.Refrigerate leftovers.

Calories Per Serving: 124 with 2 tbsp. of topping Fat Grams Per Serving: 2g

Pumpkin Pie RecipeServes 8

Ingredients

4 Cups of Flour

1 tablespoon of sugar

2 teaspoons of salt

1 tablespoon of white vinegar

1 egg

½ cup of ice water

2 eggs beaten

2 cups of pumpkin puree

¾ cups of honey

1 teaspoon of cinnamon ½ teaspoon of ginger ¼ teaspoon of ground cloves 1 can of evaporated milk 2 cups of heavy whipping cream.

Directions

1. Preheat oven to 425°F.

2. Mix sugars, salt, and spices, in a large bowl. Beat theeggs and add to the bowl. Stir in the pumpkin purée. Stirin cream. Whisk all together until well incorporated.

3. Pour into pie shell and bake at 425°F for 15 minutes.After 15 minutes reduce the temperature to 350°F. Bake40-50 minutes, or until a knife inserted near the centercomes out clean.

4. Cool on a wire rack for 2 hours. Note that the pumpkinpie will come out of the oven all puffed up (from theleavening of the eggs), and will deflate as it cools.

5. Serve with whipped cream

Calories Per Serving: 320 Calories Fat Grams Per Serving: 13 grams

Pumpkin Pie Recipe - Low FatServes 8

Ingredients

4 Cups of Flour

½ tablespoon of sugar

1 teaspoons of salt

1 tablespoon of white vinegar

1 egg

½ cup of ice water

2 eggs beaten

1 ½ cups of pumpkin puree

¾ cups of honey

1 teaspoon of cinnamon ½ teaspoon of ginger ¼ teaspoon of ground cloves 1 can of evaporated milk 1 cups of heavy whipping cream.

Directions

1. Preheat oven to 425°F.

2. Mix sugars, salt, and spices, in a large bowl. Beat theeggs and add to the bowl. Stir in the pumpkin purée. Stirin cream. Whisk all together until well incorporated.

3. Pour into pie shell and bake at 425°F for 15 minutes.After 15 minutes reduce the temperature to 350°F. Bake40-50 minutes, or until a knife inserted near the centercomes out clean.

4. Cool on a wire rack for 2 hours. Note that the pumpkinpie will come out of the oven all puffed up (from theleavening of the eggs), and will deflate as it cools.

5. Serve with whipped cream

Calories Per Serving: 210 Calories Fat Grams Per Serving: 9 grams

Red Velvet CakeServes 12

Ingredients

½ cup shortening

1 ½ cups white sugar

2 eggs

2 tablespoons cocoa

4 tablespoons red food coloring

1 teaspoon salt


1 cup buttermilk

2 ½ cups sifted all purpose flour

1 ½ teaspoons baking soda 1 tablespoon distilled white

vinegarIcing:

5 tablespoons all-purpose flour 1 cup milk 1 cup butter, room temperature 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Greasetwo 9-inch round pans.

2. Beat shortening and 1 ½ cups sugar until very light andfluffy. Add eggs and beat well.

3. Make a paste of cocoa and red food coloring; add tocreamed mixture. Mix salt, 1 teaspoon vanilla, andbuttermilk together. Add the flour to the batter,alternating with the milk mixture, mixing just untilincorporated. Mix soda and vinegar and gently fold intocake batter. Don’t beat or stir the batter after this point.

4. Pour batter into prepared pans. Bake in preheated ovenuntil a tester inserted into the cake comes out clean,about 30 minutes. Cool cakes completely on wire rack

5. To make icing: Cook 5 tablespoons flour and milk over lowheat till thick, stirring constantly. Let cool completely!While mixture is cooling, beat 1 cup sugar, batter, and 1teaspoon vanilla until light and fluffy. Add cooled flourmixture, and beat until frosting is a good spreadingconsistency. Frost cake layers when completely cooled.

Calories per serving: 458.7kcal Fat per serving: 26.7g

Rice Krispie TreatsServes 24

Ingredients

3 tablespoons Butter ormargarine

6 cups of Rice Krispie Cereal 4 cups of mini marshmallows

or a jar of marshmallowcreme

Directions

1. Heat a pan, add 3 tablespoons of butter on low heat andallow it to melt

2. Next add the 4 cups of mini marshmallows or a jar ofmarshmallow creme into the pan and stir till it is all melted

3. Then add the 6 cups Rice Krispie Cereal and stir till it is allwell blended

4. If the treats aren’t sticky enough or stick together addmore marshmallows

5. Flatten out the the treat on a flat container with non stickspray and allow it to cool before serving

Total calories per serving: 1,286 kcals

Total fat per serving: 34.56g

Turtle PieServes 10

Ingredients

1 (9 inch)baked pie shell

12 individually wrapped caramels,

unwrapped

1 (14 ounce) can sweetened condensed

milk (such as Eagle Brand®), divided

1/4 cup margarine

2 (1 ounce) squares unsweetened baking

chocolate

2 eggs

2 tablespoons water


1 pinch salt

1/2 cup chopped pecans

Directions

1.)Preheat oven to 325 degrees F (165 degrees C). Placepie shell in a 9-inch pie dish.

1. Heat caramels and 1/3 cup sweetened condensed milktogether in a saucepan over low heat until caramels aremelted, 3 to 5 minutes. Spread caramel mixture intothe bottom of pie shell.

2. Heat margarine and chocolate together in a saucepanover low heat until melted and smooth, 3 to 5 minutes.Remove from heat.

3. Beat eggs, remaining sweetened condensed milk,water, vanilla extract, and salt together in a large bowluntil smooth. Stir chocolate mixture into egg mixture;pour over caramel mixture. Top pie with pecans.

4. Bake in the preheated oven until center of pie is set,about 35 minutes. Cool pie for 1 hour at roomtemperature. Chill in refrigerator.

calories per serving:391.25fat grams per serving:14g

Turtle Pie - low fatServes 10

Ingredients

1 (9 inch)whole wheat pie shell

12 individually wrapped caramels,

unwrapped

1 (14 ounce) can sweetened condensed

milk (such as Eagle Brand®), divided

1/4 cup margarine

2 (1 ounce) cocoa powder baking

chocolate

2 eggs

2 tablespoons water


1 pinch salt

1/2 cup pistachio nuts

Directions

1.)Preheat oven to 325 degrees F (165 degrees C). Placepie shell in a 9-inch pie dish.

1. Heat caramels and 1/3 cup sweetened condensed milktogether in a saucepan over low heat until caramels aremelted, 3 to 5 minutes. Spread caramel mixture intothe bottom of pie shell.

2. Heat margarine and chocolate together in a saucepanover low heat until melted and smooth, 3 to 5 minutes.Remove from heat.

3. Beat eggs, remaining sweetened condensed milk,water, vanilla extract, and salt together in a large bowluntil smooth. Stir chocolate mixture into egg mixture;pour over caramel mixture. Top pie with pecans.

4. Bake in the preheated oven until center of pie is set,about 35 minutes. Cool pie for 1 hour at roomtemperature. Chill in refrigerator.

calories per serving:316.35fat grams per serving:14g

White Chip Island BlondiesServes 16

Ingredients

1 cup plus 2 tablespoons all-purpose

flour


¼ teaspoon salt

¾ cup packaged light brown sugar

⅓ cup butter or margarine, softened


1 large egg

1 cup (6 oz.) NESTLÉ® TOLL HOUSE®

Premier White Morsels

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a9 inch square baking pan.

2. Combine flour, baking powder, and salt in a medium sizedbowl.

3. Beat sugar, butter, and vanilla extract in a large mixerbowl until creamy. Beat in the egg.

4. Gradually, beat in flour mixture. Stir in morsels.

5. Press into prepared baking pan.

6. Bake for 20 to 25 minutes or until golden brown.

7. Cool completely in pan on wire rack and then, cut intobars.

Calories Per Serving: 176 Fat Grams Per Serving: 8 g

final hs recipe 2013

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