Searching for a favorite ingredient? Looking for a special recipe?

Friday, April 29, 2011

♥ Angel Berry Trifle ♥

* 1-1/2 cups cold fat-free milk
* 1 package (1 ounce) sugar-free instant vanilla pudding mix
* 1 cup (8 ounces) fat-free vanilla yogurt
* 6 ounces reduced-fat cream cheese, cubed
* 1/2 cup Reduced-Fat Sour Cream
* 2 teaspoons vanilla extract
* 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
* 1 prepared angel food cake (18 inches), cut into 1-inch cubes
* 1 pint each blackberries, raspberries and blueberries


* In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
* In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
* Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

Yield: 14 servings.

Nutritional Analysis: One serving (3/4 cup) equals 209 calories, 6 g fat (5 g saturated fat), 10 mg cholesterol, 330 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit, 1/2 reduced-fat milk.

~~Light & Tasty February/March 2003~~

Wednesday, April 27, 2011

♥ Strawberry Marble Cake ♥

* 1-1/2 cups egg whites (about 10)
* 1 package (10 ounces) frozen unsweetened strawberries, thawed and drained
* 1-1/2 cups sugar, divided
* 1-1/4 cups cake flour
* 1-1/2 teaspoons cream of tartar
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* Red food coloring, optional
* Whipped topping and sliced fresh strawberries, optional

* Let egg whites stand at room temperature for 30 minutes. In a food processor, puree strawberries; strain puree and discard seeds. Set aside.
* Sift together 3/4 cup sugar and the flour twice; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
* Transfer half of the batter to another bowl; fold in extracts. Fold 1/4 cup strawberry puree into remaining batter; add food coloring if desired.
* Gently spoon batters, alternating colors, into an ungreased 10-in. tube pan. Cut through with a knife to swirl. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and top appears dry. Immediately invert pan; cool completely, about 1 hour.
* Run a knife around side and center tube of pan. Serve cake with remaining puree; garnish with whipped topping and fresh strawberries if desired.

Yield: 12 servings.

Nutrition Facts: 1 slice (calculated without optional garnishes) equals 176 calories, trace fat (trace saturated fat), 0 cholesterol, 150 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchange: 2-1/2 starch.

~~Country Extra May 2008~~

Monday, April 25, 2011

♥ Artichoke Crescent Appetizers ♥

* 1 tube (8 ounces) refrigerated crescent rolls
* 2 tablespoons grated Parmesan cheese
* 2 packages (3 ounces each) cream cheese, softened
* 1/2 cup sour cream
* 1 egg
* 1/2 teaspoon dill weed
* 1/4 teaspoon seasoned salt
* 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
* 1/3 cup thinly chopped green onions
* 1 jar (2 ounces) diced pimientos, drained

* Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13-in. x 9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° for 8-10 minutes or until lightly browned.
* Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos. Bake 15-20 minutes longer or until edges are golden brown. Cut into squares.

Yield: about 2 dozen.

Nutrition Facts: 1 piece equals 77 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 151 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.

~~Simple & Delicious November/December 2009~~

Saturday, April 23, 2011

♥ Roasted Asparagus ♥

* 4 pounds fresh asparagus, trimmed
* 1/4 cup olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup sesame seeds, toasted

* Arrange asparagus in a single layer in two foil-lined 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 12-15 minutes or until crisp-tender, turning once. Sprinkle with sesame seeds.

Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 each) equals 73 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 122 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein.

~~Taste of Home April/May 2003~~

Thursday, April 21, 2011

♥ Easter Sugar Cookies ♥

* 1 cup butter, softened
* 1 package (3 ounces) cream cheese, softened
* 1 cup sugar
* 1 egg yolk
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 2-1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* Tinted frosting or colored sugar

* In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.
* On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.

Yield: 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 157 calories, 9 g fat (6 g saturated fat), 33 mg cholesterol, 150 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.

~~Taste of Home February/March 2002~~

Tuesday, April 19, 2011

♥ 14-Karat Cake ♥

* 1-1/3 cups sugar
* 2 eggs
* 2 egg whites
* 1/2 cup unsweetened applesauce
* 1/3 cup canola oil
* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 3 cups shredded carrots
* 1/2 cup golden raisins
* 6 ounces reduced-fat cream cheese
* 1 tablespoon butter, softened
* 1/2 teaspoon vanilla extract
* 3 cups confectioners' sugar
* 1/4 cup chopped walnuts
* 3 tablespoons flaked coconut, toasted

* In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
* For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

Yield: 18 servings.

Nutritional Analysis: One piece equals 286 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 304 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

~~Light & Tasty April/May 2003~~

Sunday, April 17, 2011

♥ Easter Bunny Bread ♥

* 2 loaves (1 pound each) frozen bread dough, thawed
* 2 raisins
* 2 sliced almonds
* 1 egg, lightly beaten
* Lettuce leaves
* Dip of your choice

* Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
* Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
* Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
* Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
* Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip.

Yield: 1 loaf.

~~Quick Cooking March/April 2001~~

Friday, April 15, 2011

♥ Easter Egg Candies ♥

* 1/2 cup butter, cubed
* 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
* 1/2 cup milk
* 3-3/4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1/2 cup chopped walnuts
* 1 teaspoon maple flavoring
* 1/2 cup flaked coconut
* 1/2 teaspoon coconut extract
* 2 cups milk chocolate chips
* 2 teaspoons shortening

* In a large saucepan, melt butter. Stir in pudding mixes until blended. Whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth.
* Divide pudding mixture between two bowls. To the first bowl, add walnuts and maple flavoring; mix well. To the second bowl, add coconut and coconut extract; mix well. Cover and refrigerate for 30 minutes or until firm. Form tablespoonfuls of pudding mixture into egg shapes. Place on a waxed paper-lined pan. Chill for 30 minutes or until firm.
* In a microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Dip eggs in chocolate. Place on waxed paper until set. Decorate as desired. Store in the refrigerator.

Yield: 4 dozen.

Note: We usually freeze the filling, it's easier to work with. Washing your hands every few minutes helps, as does greasing your hands a little before handling the filling.

Nutrition Facts: 1 each equals 119 calories, 5 g fat (3 g saturated fat), 7 mg cholesterol, 51 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2005~~

Wednesday, April 13, 2011

♥ Veggie Cheese Soup ♥

* 1 medium onion, chopped
* 1 celery rib, chopped
* 2 small red potatoes, cut into 1/2-inch cubes
* 2-3/4 cups water
* 2 teaspoons reduced-sodium chicken bouillon granules
* 1 tablespoon cornstarch
* 1/4 cup cold water
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 3 cups frozen California-blend vegetables, thawed
* 1/2 cup chopped fully cooked lean ham
* 8 ounces reduced-fat process cheese (Velveeta), cubed

* In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
* Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.
* Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.

Yield: 9 servings.

Nutrition Facts: 3/4 cup equals 115 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 682 mg sodium, 13 g carbohydrate, 1 g fiber, 8 g protein.

~~Healthy Cooking February/March 2009~~

Monday, April 11, 2011

♥ Spring Brunch Bake ♥

What a delicious way to use up leftover ham and fresh asparagus! Fluffy and moist, this dish will be a welcomed sight at any meal.

* 8 cups cubed French bread
* 2 cups cut fresh asparagus (1-inch pieces)
* 1 cup cubed fully cooked lean ham
* 3/4 cup shredded part-skim mozzarella cheese
* 6 egg whites
* 3 eggs
* 1-1/2 cups fat-free milk
* 2 tablespoons lemon juice
* 1/4 teaspoon garlic powder

* In a large bowl, combine the bread, asparagus, ham and cheese. Whisk the egg whites, eggs, milk, lemon juice and garlic powder; pour over bread mixture and stir until blended. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
* Cover and bake at 350° for 25 minutes. Uncover and bake 8-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Yield: 6 servings.

Nutrition Facts: 1 piece equals 224 calories, 6 g fat (3 g saturated fat), 124 mg cholesterol, 640 mg sodium, 20 g carbohydrate, 2 g fiber, 21 g protein.

~~Healthy Cooking April/May 2009~~

Saturday, April 9, 2011

♥ Mushroom Brunch Toast ♥

* 1/4 cup butter
* 8 ounces fresh mushrooms, sliced
* 2 garlic cloves, minced
* 1/4 cup heavy whipping cream
* 1 teaspoon lemon juice
* 1/2 teaspoon salt
* Dash pepper
* Dash nutmeg
* 4 slices white bread, toasted
* 2 tablespoons chopped fresh parsley

* In skillet, melt butter; saute mushrooms until lightly browned. Add garlic, cream, lemon juice, salt, pepper and nutmeg. Cook, stirring constantly, until cream thickens and its volume is reduced by half. Divide mushroom mixture and spoon over toast. Sprinkle each serving with 1/2 tablespoon parsley. Bake at 450° for 5-8 minutes or until sauce is bubbly. Serve immediately.

Yield: 4 servings.

~~Country December/January 1991~~

Thursday, April 7, 2011

♥ Refresing Cucumber Punch ♥

* 2 medium cucumbers
* 3 cups water
* 1 can (12 ounces) frozen lemonade concentrate, thawed
* 2 liters diet ginger ale, chilled
* 4-1/2 cups diet grapefruit or citrus soda, chilled

* With a zester or fork, score cucumbers lengthwise; cut widthwise into thin slices. In a large pitcher, combine water and lemonade concentrate; add cucumbers. Cover and refrigerate overnight.
* Just before serving, transfer cucumber mixture to a punch bowl; stir in ginger ale and grapefruit soda. Yield: 25 servings (4-3/4 quarts).

Nutrition Facts: 3/4 cup equals 29 calories, trace fat (trace saturated fat), 0 cholesterol, 15 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.

~~Healthy Cooking June/July 2010~~

♥ Roasted Asparagus Lasagna ♥

* 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
* 1 cup sliced fresh mushrooms
* 2 tablespoons olive oil, divided
* 2 tablespoons butter
* 3 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon white pepper
* Dash ground cloves
* 1-1/2 cups whole milk
* 1 cup thinly sliced red onion
* 2 garlic cloves, minced
* 12 lasagna noodles, cooked and drained
* 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
* 3/4 cup grated Parmesan cheese

* Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°.
* In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
* In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms.
* In a 13-in. x 9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice.
* Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Yield: 12 servings.

Nutritional Analysis: 1 piece (prepared with reduced-fat butter, fat-free milk and part-skim mozzarella) equals 216 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 251 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

~~Taste of Home April/May 2006~~

Tuesday, April 5, 2011

♥ Strawberry Vinaigrette ♥

* 1 package (16 ounces) frozen unsweetened strawberries, thawed
* 6 tablespoons lemon juice
* 1/4 cup sugar
* 2 tablespoons cider vinegar
* 2 tablespoons olive oil
* 1/8 teaspoon poppy seeds

* Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a bowl or jar; cover and store in the refrigerator.

Yield: 2-1/2 cups.

Nutrition Facts: 2 tablespoons (prepared with sugar substitute) equals 23 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 3 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: Free food.

~~Taste of Home June/July 2006~~

Sunday, April 3, 2011

♥ Parmesan Orzo ♥

* 2/3 cup uncooked orzo pasta
* 1/3 cup chopped green onions
* 2 tablespoons spreadable chive and onion cream cheese
* 2 tablespoons milk
* 1 tablespoon grated Parmesan cheese
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 2 tablespoons diced pimientos

* Cook pasta according to package directions, adding onions during the last 2 minutes of cooking time. Meanwhile, in a small bowl, beat the cream cheese, milk, Parmesan cheese, salt and pepper until smooth; stir in pimientos. Drain pasta; add to cream cheese mixture and toss to coat.

Yield: 2 servings.

Nutritional Analysis: 3/4 cup (prepared with fat-free cream cheese and fat-free milk) equals 284 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 290 mg sodium, 53 g carbohydrate, 2 g fiber, 13 g protein.

~~Simple & Delicious March/April 2006~~

Friday, April 1, 2011

♥ Freezer Berry Jam ♥

* 4 cups blueberries
* 2 cups raspberries
* 5 cups sugar
* 2 tablespoons lemon juice
* 3/4 cup water
* 1 package (1-3/4 ounces) powdered fruit pectin

* In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved.
* Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.

Yield: 3-1/2 pints.

Nutrition Facts: 1 serving (2 tablespoons) equals 82 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 21 g carbohydrate, 1 g fiber, trace protein.

~~Quick Cooking July/August 1999~~