BAKED EGG AND TOAST CUPS

6 slices whole-wheat bread, crusts removed

1/4 cup melted unsalted butter

6 eggs

1/2 cup low-fat shredded Cheddar cheese

Salt and Pepper to taste

Preheat oven to 350 degrees.

Lightly spray 6 muffin cups with nonstick cooking spray.

Brush both sides of the bread slices with the melted butter. Press one slice of bread into each muffin cup so that the edges come up over the edges of the muffin cup. Bake at 350 degrees for 15 minutes or until lightly browned. Remove from oven. Break one egg into each toast cup and sprinkle with salt and pepper. Sprinkle the cheese evenly over the 6 cups. Bake 15 to 20 minutes or until the eggs are set.

Serves 6

IMPOSSIBLE TURKEY (OR CHICKEN) PIE

2 cups cooked turkey or chicken, shredded or cut-up

1 jar (4 1/2 oz) sliced mushrooms, drained

1/2 cup sliced green onions

1/2 tsp salt

1 cup shredded natural Swiss cheese

1 1/2 cups milk

3/4 cup baking mix (such as Bisquick)

3 eggs

Heat oven to 400 degrees. Lightly spray a 10-inch pie plate with nonstick cooking spray. Sprinkle turkey, mushrooms, onions, salt and cheese in the pie plate. Beat milk, baking mix and eggs together until smooth. Pour into pie plate. Bake at 400 degrees until golden brown and a knife inserted halfway between the center and the edge comes out clean. This should take 30 to 35 minutes. Let stand 5 minutes before cutting. Garnish with some fresh parsley if desired. Leftovers should be refrigerated.

Yield: 6 to 8 servings

HAM CREAM CHEESE BAGEL SPREAD

8-oz low-fat cream cheese

1 cup sour cream

1/4 tsp garlic powder

2 pkgs (2 1/2-oz each) deli ham, chopped

2 to 3 green onions, depending on size, chopped

Miniature whole wheat bagels, split

In a small mixing bowl, combine the cream cheese, sour cream, and garlic powder. Blend until smooth. Stir in ham and onions. Spread on the split side of bagel halves.

Enjoy!

APPLE BRAN MUFFINS

2 cups bran flakes cereal1 cup milk (skim is healthier)1 1/2 cups all-purpose flour2 tbsp sugar2 tsp baking powder1 tsp cinnamon1/4 tsp salt2 eggs, slightly beaten1/2 cup unsweetened applesauce3 tbsp salad oil1 tsp vanilla extract1/2 cup toasted almonds, chopped (walnuts also work well)

Preheat oven to 400 degrees. Grease 12 muffin pan cups and set aside. In a large bowl, combine the bran flakes and milk. Let mixture stand for 5 minutes. In another bowl, combine flour, sugar, baking powder, cinnamon, and salt; set aside. To the bran flakes, add eggs, applesauce, oil, and vanilla; beat well. Stir in the dry ingredients and nuts just until moistened. Fill the muffin cups 3/4s full. Bake at 25 to 30 minutes, until lightly browned and tops spring back when touched. Remove from pan and cool on a wire rack.

DUTCH APPLE BREAD

This recipe was clipped from an old rural electric co-op newsletter from Southern Indiana and found in my late mother’s old metal recipe file box.

1/2 cup butter, softened1 cup sugar2 eggs1 tsp vanilla extract2 cups flour1 tsp baking soda1/2 tsp salt1/3 cup buttermilk1 cup peeled chopped apples1/3 cup chopped walnuts

Topping:1/3 cup flour2 tbsps sugar2 tbsps brown sugar1/2 tsp ground cinnamon3 tbsps butter

In a mixing bowl, cream together butter and sugar. Beat eggs and vanilla into the creamed mixture. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the buttermilk. Fold in the apples and nuts. Pour into a greased 9-inch by 5-inch by 3-inch loaf pan. For the topping, combine the flour, sugar, brown sugar, and cinnamon. Mix well. Cut in the butter until mixture is crumbly. Sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until bread tests done. Cool in the pan for 10 minutes before removing to a wire rack to finish cooling.

Enjoy!

SIMPLE COUNTRY PECAN PIE2 tbsp butter4 eggs3/4 cup sugar3/4 cup light corn syrup1 tsp salt1 unbaked 9-inch pie shell1 1/2 cup pecan halves1/2 cup whipping cream1/2 tsp ground nutmegPreheat oven to 350 degrees.Place butter in a microwave-safe dish and microwave on high for 30 seconds or until melted. Cool slightly.Beat eggs in a bowl just until blended. Stir in the butter, sugar, corn syrup, and salt. Pour the egg mixture into the pie shell. Place the pecan halves in a circular pattern over the filling. Bake for 45 minutes or until a knife inserted in the center comes out clean. If crust starts to get too brown cut strips of aluminum foil and cover crust.Before serving, beat the whipping cream in a bowl until stiff peaks form. (About 5 minutes.) Add a dollop of whipped cream to each serving and sprinkle the nutmeg over the whipped cream. Enjoy!

FRENCH BREAD LASAGNA

1 lb lean ground beef

1/3 cup chopped onion

1/3 cup chopped celery

2 garlic cloves, minced

14 slices french bread (about 1/2″ thick)

4 large tomatoes, sliced about 1/2″ thick

1 tsp dried basil

1 tsp dried parsley flakes

1 tsp dried oregano

1 tsp dried crushed rosemary

1 tsp garlic powder

3/4 tsp salt

1/2 tsp fresh ground black pepper

2 tsps olive oil, divided

3 tbsps butter

3 tbsps all-purpose flour

1 1/2 cups milk

1/3 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

In a skillet, brown the beef with the onion, celery, and garlic; drain well and set aside.  Toast bread and line the bottom of an ungreased 13x9x2-inch baking pan or dish with 10 of the slices.  Top slices with half of the meat mixture and half of the tomatoes.  Combine the basil, parsley, oregano, rosemary, garlic powder, salt, and pepper; sprinkle half of the mixture over the tomatoes.  Drizzle with 1 teaspoon of the oil.  Crumble remaining bread slices over the top of the spices and oil.  In a saucepan over medium heat, melt the butter and stir in the flour until smooth.  Gradually stir in milk and bring to a boil.  Cook and stir until thickened and bubbly, about 2 minutes.  Remove from the heat, stir in Parmesan cheese.  Pour over the casserole.  Top with the mozzarella cheese.  Bake, uncovered, at 350 degrees for 40 to 45 minutes or until bubbly and cheese is golden brown.

Yield: 8 to 10 servings.

Enjoy!

Want a freshly baked cake, but haven’t got the time for anything too complicated? Here are some easy-to-bake recipes are simple to make and oh so delicious!

Indulge in incredible, simple, rich and mouthwatering cakes that are quick to prepare!

6 MINUTE CHOCOLATE CAKE

Ingredients

1 1/2 cup flour, all-purpose

1 cup sugar

3 Tbs. cocoa, unsweetened

1 Tsp. baking soda

1/2 Tsp. salt

1 Tsp. instant coffee, or espresso

6 Tbs. oil

1 Tbs. vinegar

1 Tsp. vanilla

1 cup cold water, or strong coffee

Directions

Directions: Pre-heat oven to 350 degrees. Then, in a 9×9 cake pan, measure and blend thoroughly with a fork the flour, sugar, cocoa, baking soda, instant coffee powder, and salt.

Next, make 3 indentations in the dry ingredients with your fork. Into the first, pour 6 tb. of oil. Into the second, pour 1 tb. vinegar. Into the third, pour 1 tsp. vanilla.

Then, over all ingredients, pour 1 cup of cold water or strong, cold coffee. Stir with a fork until evenly blended.

Bake for 35 to 40 minutes until toothpick inserted in center comes out clean.

This chocolate cake recipe is very rich and best served alone, with whipped cream, ice cream, or your favorite frosting.

CARROT CAKE WITH CREAM CHEESE GLAZE

Ingredients

4 ea. Eggs

3 Tbs. Brown sugar, packed

4 Tsp. Vegetable oil

1 Tsp. Vanilla

1 1/3 c. Instant dry milk powder

3/4 c. Whole wheat flour

2 Tsp. Baking soda

2 Tsp. Ground cinnamon

3 c. Grated carrots

1 c. Crushed pineapple, drained

1/4 c. Dark raisins

Directions

Spray an 8 tube pan with nonstick cooking spray and set aside. Combine eggs, sugar, oil and vanilla; beat well. With mixer at low speed beat in milk powder, flour, baking soda and cinnamon until thoroughly combined. Stir in remaining ingredients. Pour into pan and bake 40-45 minutes until cake tests done. Cool in pan for 5 minutes. Remove cake from pan; drizzle with CREAM CHEESE GLAZE.

CHEESE CAKE (NURIT)

Ingredients

MAIN: 500 g Cheese – 5 fat

250 g Cheese – 9 fat

1 c. Leben *

6 Eggs

1 c. Sugar

4 Tbs. Vanilla Instant Pudding

4 Tbs. Corn flour

tb Vanilla Sugar (optional)

TOPPING: 1 c. Cream

Vanilla Instant Pudding (the remnant from above)

Some chocolate -or- Minced nuts (for decoration)

* Sour cream of less than 5% fat

Directions

For this cake recipe, beat the egg whites with the sugar to make a solid foam. Mix the other ingredients in a separate bowl. Add the foam with light movements. Pour into a baking pan of 26 cm diameter. Bake for 10 minutes in a preheated hot oven then lower temperature to medium and leave the cake in for about 45 minutes. When ready (check with a tooth pick) let it cool down for at least 10 minutes in the partly open oven. Beat the cream with the rest of the instant pudding. Put this on the cake in a thin layer. Spread some chocolate crumbs or minced nuts for decoration.

3/4 cup sifted confectioners’ sugar1/4 tsp vanilla1 tbsp milk or creamBlend all the ingredients together until smooth. Add a few more drops of milk or cream if the icing is too thick. Enjoy!

3/4 cup sifted confectioners’ sugar1/4 tsp vanilla1 tbsp milk or creamBlend all the ingredients together until smooth. Add a few more drops of milk or cream if the icing is too thick. Enjoy!

Preheat oven to 350 degrees.Coat an 8-inch square baking pan with nonstick cooking spray; set aside.On a large sheet of waxed paper combine the all-purpose flour, whole-wheat flour, baking soda, and salt; stir together with a fork.  In a bowl, mix together the peanut butter, Splenda Brown Sugar Blend, and eggs; stir vigorously until creamy.  Add the milk and vanilla.  Stir until smooth; add the flour mixture, stirring until well combined.  Stir in the chocolate chips.Spread the dough evenly into the prepared baking pan; pat down smooth.  Bake at 350 degrees for 15 minutes or until very lightly browned at the edges.  Do not over bake; or your bars will be too dry.  Remove from oven and let cool 10 to 15 minutes before cutting into bars.Enjoy!

FROZEN CRANBERRY DESSERT

1 pkg cranberries, ground (redder if frozen when ground2 cups sugar1 No. 2 can pineapple, crushed, drained1 lb marshmallows, cut-up1 pint whipped creamMix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

CRANBERRY ORANGE BREAD

This is a 1970s recipe from Kraft Foods.3 cups flour3/4 cup sugar1 tbsp baking powder1 tsp salt1/2 tsp baking soda1 cup 100% pure orange juice1/2 cup Squeeze Parkay Margarine2 eggs1 1/4 cups cranberries, coarsely chopped1/2 cup chopped nutsPreheat oven to 350 degrees.In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Add orange juice, margaarine, and eggs; mix just until moistened. Stir in the cranberries and nuts. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean.

APPLE-CRANBERRY BAKE

2 cups cranberries2 cups peeled, chopped apples3 tbsp flour3/4 cup sugar1 cup instant oats1 tbsp cinnamon1/2 cup chopped pecans1/2 cup packed brown sugar1/2 cup margarine, meltedCombine first three ingredients, tossing to coat. Add sugar, mix well. Place in a baking dish. Blend remaining ingredients and spoon over fruit. Bake, uncovered, for 45 minutes at 350 degrees F.

Enjoy!