Sugar Substitute Recipes: Wacky Cake V

3 cups all-purpose flour2 teaspoons baking soda6 tablespoons unsweetened cocoa powder2 teaspoons vanilla extract2 cups cold water1 cup white sugar1 cup sugar substitute1 teaspoon salt2 tablespoons distilled white vinegar2/3 cup vegetable oilPreheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan, or three 8 inch round pans. Stir together flour, soda, cocoa, sugar, sugar substitute, and salt. Stir in vanilla, water, vinegar, and oil. Pour batter into prepared pan(s). Bake cake in a rectangular pan or three round pans for 35 minutes, or until done. Cool. Amount Per Serving  Calories: 203 | Total Fat: 8.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 18

Amount Per Serving

Calories: 203

Total Fat: 8.6gCholesterol: 0mgSodium: 270mgTotal Carbs: 31.6g    Dietary Fiber: 1.2gProtein: 2.5g VIEW DETAILED NUTRITION
About: Nutrition Info

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Fruit Crumble Recipes: Low Sugar Strawberry Rhubarb Crunch

4 cups chopped fresh rhubarb1 pint strawberries, hulled and sliced1 tablespoon honey1 cup rolled oats1/2 cup packed brown sugar1/4 cup butter1 teaspoon ground cinnamonPreheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit. Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm. Amount Per Serving  Calories: 236 | Total Fat: 8.9g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Low Sugar Strawberry Rhubarb Crunch

Servings Per Recipe: 6

Amount Per Serving

Calories: 236

Total Fat: 8.9gCholesterol: 20mgSodium: 64mgTotal Carbs: 38.6g    Dietary Fiber: 4.2gProtein: 3g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Cake Recipes: Streusel Coffee Cake

1 cup butter2 cups white sugar4 eggs2 cups sour cream2 teaspoons vanilla extract4 cups all-purpose flour2 teaspoons baking powder2 teaspoons baking soda1/2 cup white sugar2 teaspoons ground cinnamon1 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside. In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined. Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean. Amount Per Serving  Calories: 622 | Total Fat: 31.8g | Cholesterol: 128mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 622

Total Fat: 31.8gCholesterol: 128mgSodium: 445mgTotal Carbs: 77.2g    Dietary Fiber: 2gProtein: 9.3g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Casserole Recipes: Hilary's Wild Venison Casserole

2 pounds venison, cut into cubes3/4 cup full-bodied red wine (Cabernet Sauvignon, Cotes du Rhone, Zinfandel, Shiraz or Barolo)2 tablespoons olive oil1 1/2 teaspoons seasoned salt1 teaspoon allspice berries4 cloves pickled garlic1 tablespoon olive oil4 red onions, chopped1 cup beluga lentils, soaked in water8 ounces pearl onions, peeled1 1/2 cups chopped carrotsPlace the venison cubes into a large resealable bag. Add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. Seal the bag and turn to distribute the ingredients. Refrigerate overnight to marinate. Preheat the oven to 325 degrees F (165 degrees C). Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the red onions; cook and stir for a few minutes. Add the venison and continue cooking until it is browned. Pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils. Rinse the lentils and place in a saucepan. Fill with enough water to cover the lentils by at least 1 inch. Cook until almost tender, about 20 minutes. Drain and transfer the lentils to the Dutch oven. Add the pearl onions and carrot chunks and cover with a lid. Bake in the preheated oven until the venison is very tender, about 1 hour. Amount Per Serving  Calories: 625 | Total Fat: 15.5g | Cholesterol: 159mg Powered by ESHA Nutrient Database

Hilary's Wild Venison Casserole

Servings Per Recipe: 4

Amount Per Serving

Calories: 625

Total Fat: 15.5gCholesterol: 159mgSodium: 475mgTotal Carbs: 54.7g    Dietary Fiber: 18.1gProtein: 57.8g VIEW DETAILED NUTRITION
About: Nutrition Info

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

High-Fiber Recipes: Sauerkraut for Canning

50 pounds cabbage1 pound canning saltRemove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime. In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds. Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool. Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks. TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner. Amount Per Serving  Calories: 33 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 144

Amount Per Serving

Calories: 33

Total Fat: 0.1gCholesterol: 0mgSodium: 1584mgTotal Carbs: 7.8g    Dietary Fiber: 2.7gProtein: 1.8g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Healthy Dinner Recipes: Pork Medallions with Port and Dried Cranberry Sauce

1/2 cup dried cranberries1 cup water1 teaspoon vegetable oil1 pound pork medallionssalt and pepper to taste2 tablespoons minced shallots1/2 cup tawny port wine1/4 cup distilled white vinegar1 cup chicken broth1/2 teaspoon dried thyme1 teaspoon cornstarch1 tablespoon waterPlace cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside. In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm. In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes. In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve. Amount Per Serving  Calories: 245 | Total Fat: 5.2g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Pork Medallions with Port and Dried Cranberry Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 245

Total Fat: 5.2gCholesterol: 74mgSodium: 62mgTotal Carbs: 17.9g    Dietary Fiber: 0.9gProtein: 23.6g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Fruit Bake

6 fresh peaches, pitted and chopped 2 pears - peeled, cored and chopped 4 stalks rhubarb, cut into 1/2 inch pieces 2 tablespoons raisins 1 large papaya - peeled, seeded and cubed (optional) 2 tablespoons biscuit baking mix 1/4 cup light brown sugar 1 tablespoon margarine, softened Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. In a medium bowl, combine the baking mix, brown sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit. Bake in the preheated oven until top is golden brown, 35 to 45 minutes. Amount Per Serving  Calories: 93 | Total Fat: 1.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 93

Total Fat: 1.8gCholesterol: 0mgSodium: 44mgTotal Carbs: 20g    Dietary Fiber: 2.3gProtein: 0.8g

All American Trifle

3 pounds fresh strawberries, hulled and sliced 1/4 cup white sugar 1 quart heavy cream 1 (3.3 ounce) package instant white chocolate pudding mix 1 (6 ounce) container lemon yogurt 2 tablespoons coconut-flavored rum, or to taste, divided (optional) 2 (16 ounce) prepared pound cakes, cubed 2 pints fresh blueberries, or as needed In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer. Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed. Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers. Amount Per Serving  Calories: 537 | Total Fat: 36.1g | Cholesterol: 221mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 537

Total Fat: 36.1gCholesterol: 221mgSodium: 293mgTotal Carbs: 50.5g    Dietary Fiber: 3.2gProtein: 6.3g

White Bean Soup

1 tablespoon olive oil 2 cloves garlic, crushed 1 yellow onion, chopped 1 large carrot, chopped 1 (10 ounce) can golden corn, drained salt and pepper to taste 5 cups chicken broth 1 (15.5 ounce) can white beans 1 cup diced fresh tomatoes 1 teaspoon dried thyme 1 teaspoon dried summer savory 1 teaspoon dried parsley Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour. Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot. Amount Per Serving  Calories: 161 | Total Fat: 3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 161

Total Fat: 3gCholesterol: 0mgSodium: 348mgTotal Carbs: 28.8g    Dietary Fiber: 5.6gProtein: 7.2g

Quick Potato Salad

2 potatoes, peeled and diced 3 hard-cooked eggs, peeled and diced 1/2 cucumber, peeled and diced 1 tomato, diced 1 celery stalk, diced 1/4 onion, diced 1/4 cup chopped green onion 3/4 cup low-fat mayonnaise 1 tablespoon prepared yellow mustard salt and ground black pepper to taste Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper. Amount Per Serving  Calories: 160 | Total Fat: 4.8g | Cholesterol: 106mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 160

Total Fat: 4.8gCholesterol: 106mgSodium: 455mgTotal Carbs: 24.5g    Dietary Fiber: 2.9gProtein: 5.5g

Strawberry Oatmeal Breakfast Smoothie

1 cup soy milk 1/2 cup rolled oats 1 banana, broken into chunks 14 frozen strawberries 1/2 teaspoon vanilla extract 1 1/2 teaspoons white sugar In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve. Amount Per Serving  Calories: 236 | Total Fat: 3.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Strawberry Oatmeal Breakfast Smoothie

Servings Per Recipe: 2

Amount Per Serving

Calories: 236

Total Fat: 3.7gCholesterol: 0mgSodium: 65mgTotal Carbs: 44.9g    Dietary Fiber: 5.9gProtein: 7.6g

Diabetic Recipe: Pakistani Style Vegetables

1/2 teaspoon olive oil 1 1/2 onions, chopped 3 tablespoons minced garlic 2 whole black peppercorns 1 teaspoon ground ginger 1 1/2 teaspoons garam masala 1 1/2 teaspoons ground turmeric 1 teaspoon paprika 1/2 teaspoon crushed red pepper flakes 1 teaspoon salt 1 cup water, divided 1/2 medium head cabbage, chopped 2 potatoes, peeled and chopped 2 tomatoes, sliced 1 1/2 cups frozen green peas Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic, and peppercorns. Saute until onions are tender. Mix in ginger, garam masala, turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings. Stir 1/4 cup water into the saucepan. Mix in cabbage, potatoes, tomatoes, and remaining water. Increase heat to medium-high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking. Amount Per Serving  Calories: 207 | Total Fat: 1.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 207

Total Fat: 1.6gCholesterol: 0mgSodium: 680mgTotal Carbs: 43.5g    Dietary Fiber: 10.1gProtein: 8.3g

Angel Icing

2 egg whites 3/4 cup white sugar 1/3 cup corn syrup 2 tablespoons water 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily. Amount Per Serving  Calories: 76 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 76

Total Fat: 0gCholesterol: 0mgSodium: 58mgTotal Carbs: 19.2g    Dietary Fiber: 0gProtein: 0.6g

Chocolate Praline Layer Cake

1/2 cup butter 1/4 cup heavy whipping cream 1 cup packed brown sugar 3/4 cup chopped pecans 1 (18.25 ounce) package devil's food cake mix with pudding 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 1 3/4 cups heavy whipping cream 1/4 cup confectioners' sugar 1/4 teaspoon vanilla extract Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely. In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form. To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator. Amount Per Serving  Calories: 295 | Total Fat: 20.3g | Cholesterol: 68mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 295

Total Fat: 20.3gCholesterol: 68mgSodium: 205mgTotal Carbs: 26.4g    Dietary Fiber: 0.5gProtein: 3.3g

Winter White Soup

1 tablespoon butter 1 tablespoon olive oil 3 cloves garlic, chopped 2 shallots, chopped 1 (1 inch) piece fresh ginger, minced 3 green onions, chopped 1/3 small head cauliflower, chopped 1 small parsnip, chopped 10 small button mushrooms, chopped 1 pear - peeled, cored and diced 1/2 cup cannellini beans 1/2 teaspoon Dijon mustard 1 teaspoon chopped fresh dill3/4 cup Chardonnay wine6 sprigs fresh thyme1 (14.5 ounce) can fat-free chicken broth1/3 cup heavy cream salt and pepper to taste 1/4 cup fat-free chicken broth (optional)Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots, and ginger, and cook until fragrant but not brown, about 5 minutes. Stir in the green onions, cauliflower, parsnip, and mushrooms, and cook and stir an additional 5 minutes. Add the pear, beans, mustard, and dill, and stir just until heated, about 1 minute. Stir in the wine and thyme, and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken broth. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir in cream, and, if needed, thin with additional chicken broth; serve hot. You may wish to serve this soup the next day. It will improve in taste with time. Amount Per Serving  Calories: 190 | Total Fat: 9.4g | Cholesterol: 23mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 190
Total Fat: 9.4gCholesterol: 23mgSodium: 278mgTotal Carbs: 17.6g    Dietary Fiber: 3.6gProtein: 4.9g

Great Garlic Knots

1 (11 ounce) container refrigerated breadstick dough 1 egg, lightly beaten 1 teaspoon garlic powder 1 tablespoon chopped fresh rosemary Preheat oven to 375 degrees F (190 degrees C). Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions. Amount Per Serving  Calories: 242 | Total Fat: 5.4g | Cholesterol: 53mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 242
Total Fat: 5.4gCholesterol: 53mgSodium: 596mgTotal Carbs: 38.7g    Dietary Fiber: 1.1gProtein: 7.7g

Iced Pumpkin Cookies

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. Amount Per Serving  Calories: 122 | Total Fat: 3.2g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 122

Total Fat: 3.2gCholesterol: 14mgSodium: 120mgTotal Carbs: 22.4g    Dietary Fiber: 0.5gProtein: 1.2g

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

3 pounds baby red potatoes, cut in half 1/2 cup olive oil 1/2 cup minced garlic 1 tablespoon seafood seasoning 8 ounces bacon 1/4 cup balsamic vinegar 1/2 cup minced garlic salt and pepper to taste 1/2 cup olive oil 1 large red onion, cut into 1/2-inch dice 1 bunch parsley, minced 5 hard boiled eggs, roughly chopped Preheat oven to 350 degrees F (175 degrees C). Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside. Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving. Amount Per Serving  Calories: 573 | Total Fat: 43.3g | Cholesterol: 151mg Powered by ESHA Nutrient Database

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

Servings Per Recipe: 8

Amount Per Serving

Calories: 573

Total Fat: 43.3gCholesterol: 151mgSodium: 538mgTotal Carbs: 36.5g    Dietary Fiber: 3.8gProtein: 12g

Chocolate Chip Pumpkin Bread

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup miniature semi-sweet chocolate chips 1/2 cup chopped walnuts (optional)Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Amount Per Serving  Calories: 210 | Total Fat: 9.4g | Cholesterol: 24mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 210

Total Fat: 9.4gCholesterol: 24mgSodium: 204mgTotal Carbs: 30.5g    Dietary Fiber: 1.2gProtein: 2.6g

Spinach Mushroom Quiche

2 tablespoons butter2 cups fresh sliced mushrooms2 cups torn spinach leaves 6 green onions, chopped 1 (8 ounce) package refrigerated crescent rolls 1 (1 ounce) package herb and lemon soup mix 1/2 cup half-and-half 4 eggs, beaten 1 cup shredded Monterey Jack cheese Preheat oven to 375 degrees F (190 degrees C). Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat. In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps. In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Amount Per Serving  Calories: 343 | Total Fat: 21.5g | Cholesterol: 194mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 343

Total Fat: 21.5gCholesterol: 194mgSodium: 705mgTotal Carbs: 22.8g    Dietary Fiber: 2.6gProtein: 15g