Applesauce Cake

contributed by Laura Thompson

1 and 1/2 cup sugar

3/4 cup shortening ( I have no idea if you could sub butter–I went ahead and used shortening)

2 eggs

2 c applesauce

1/2 tsp baking soda

3 c flour

1/2 t ground cloves

1 t cinnamon

1 t salt

1 t vanilla

1 c nuts (optional, I didn’t use them)

DIRECTIONS:

Cream sugar and shortening together

add eggs and beat until blended

add applesauce alternately with the dry ingredients until well blended

bake at 350 for 25-30 minutes, depending on the GREASED pan you use. (I did 2 9 inch rounds, and I should have only left them in for 25 min…I did 30 and it was just a tad bit too much)

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Pear Craisin Strudel

contributed by Deb Reno

Place a sheet of phyllo on a greased cookie sheet & spray with buttery Pam.

Repeat until you have 6 layers of phyllo.

In a bowl, combine:

4 pear halves, roughly chopped

1/2 c. craisins

2 T. sugar

1/2 t. cinnamon

1/4 t. nutmeg

1/3 c. walnut pieces.

Spoon this mixture along the long side of the phyllo.

Roll the phyllo up like a burrito, tucking ends in as you roll.

Bake at 350°, 25 minutes.

To serve, I spread a small dollop of some ‘strawbanero’ (hot pepper jelly) on a plate.

Then I zig-zagged some chocolate syrup over that & dragged a fork through it to make it look fancy!

I sliced the strudel into 12 pieces & placed three on each plate.

Topped it with another drizzle of the jelly & put dollops of vanilla yogurt around the edge of the plate.

I SO regret not photographing it .  It was almost as pretty as it tasted…

Dream Bars

contributed by Deb Curtis Reno

Crust:

•1/2 cup cold butter

•1/2 cup brown sugar, packed

•1 cup whole wheat flour

Filling:

•2 room temperature beaten eggs

•1 cup brown sugar, packed

•1 teaspoon vanilla

•2 tablespoons flour

•1/2 teaspoon baking powder

•1 1/2 cups coconut

•1 cup chopped walnuts

Combine crust ingredients in food processor & pulse until combined (or cut butter into brown sugar and flour in a large bowl)

press into a 13x9x2-inch baking pan.

Bake for 10 minutes at 350°.

Meanwhile, assemble filling by combining in food processor (or stirring together) the eggs, 1 cup brown sugar, vanilla, 2 tablespoons flour, and baking powder.

Stir in coconut and nuts.

Spread onto the crust and bake for 20 minutes longer.

24 servings; 145 calories each;  2.5 gm. protein;  1 gm. fiber

Frozen Pudding Pops

contributed by Deb Reno

1 box instant pudding

2 c. milk

1 container cool whip (or whipped cream)

Whip up the pudding and add the cool whip. Divide into little cups (we use the tiny paper cups made for bathrooms) and freeze.

So refreshing and yummy! This last time I used fat free/sugar free pudding and light cool whip for a lighter treat.

Smashed Chips (Potatoes)

contributed by Deb Reno

•2 pounds small red-skinned new or baby potatoes (I used russet.)

•6 tablespoons unsalted butter, melted (I used a little canola oil…and I used only about 2 Tbsp.)

•Fine sea salt

•Freshly ground pepper

1.Preheat the oven to 400°.

2. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20 minutes.

Drain and pat dry. OR bake the potatoes until tender. (I baked mine.)

3.Toss the potatoes with the melted butter (or drizzle with oil) and spread on a baking sheet. (I suggest covering your baking sheet w/foil for ease of clean-up.)

4.Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper.

5.Roast in the oven until crisp and golden, 15 to 20 minutes. (I increased the heat to 450° and left mine in the oven until they got lotsa crispy bits on them….sooooo good!)

Homemade Chicken Parmigiana

contributed by Jaime Cecil

Ingredients

• 1 tablespoon EVOO (*I used peanut oil because that was all I had!)

• 1 tablespoon butter or margarine

• 1 teaspoon minced garlic

• 1/3 cup minced onion (* I used green onion.)

• 1 (14.5 ounce) can diced tomatoes with juice *I added a jar of spaghetti sauce to make more “sauce”.

• 1/2 teaspoon sugar (more or less to taste)

• 1/2 cup heavy cream

• salt and pepper to taste

• 2 cups Panko bread crumbs

• 3 tablespoons freshly grated Parmesan cheese

• 1 teaspoon dried Italian seasoning * I used a little more! *I also added some garlic powder. Probably 2 teaspoons or so…

• 3 eggs, beaten

• 2 tablespoons milk (*I used heavy cream.)

• 6 skinless, boneless chicken breast halves

• 3 tablespoons olive oil

• 3 tablespoons butter or margarine

• 1 cup shredded Mozzarella cheese

• 3 tablespoons grated Parmesan cheese

• Angel Hair Pasta

Directions

1. Melt butter or margarine and oil in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low (I added a jar of spaghetti sauce here) and continue simmering for 10 minutes, stirring occasionally.

Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm.

2. Stir together bread crumbs, 3 tablespoons Parmesan cheese, Italian seasoning and garlic; set aside.

In a small bowl, whisk together eggs and 2 tablespoons milk (or cream) until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.

3. Heat olive oil and butter/margarine in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.

4. To serve, place angel hair pasta on plate and top with desired amount of sauce and top with chicken breast, spoon additional sauce over chicken (if desired)and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce. (* I broiled briefly to melt cheeses.) Enjoy!

Z-Zots (Zuchini Bites)

contributed by Ali Masters

yields: 12 mini muffins

1 cups zucchini, grated

1 egg 1/4 yellow onion, diced

1/4 cup cheese (cheddar or Parmesan work the best)

1/4 cup bread crumbs – I used Italian style

Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach.

3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.

4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

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