Carmel Glazed Apple Cake

What better way to celebrate fall? The glaze puts this over the top so no skimping! I also substitiuted 1/2 unsweetened applesauce for 1/2 the oil in the recipe. You cannot tell the difference but it saves a lot of fat!

Carmel Glazed Apple Cake

CAKE
1 cup light brown sugar
1 cup granulated sugar
1 1/2 cups vegetable oil
3 eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
5 granny smith apples or golden delious apples (cored, peeled and cut into 1/2 inch pieces)
1 1/4 cups pecans or walnuts (chopped)
2 1/4 teaspoons vanilla extract

CARMEL GLAZE
4 tablespoons butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon salt
1/2 cup heavy cream

Preheat oven to 325 degrees. Butter and flour a 13x9 inch baking pan.

To prepare cake Beat both sugars and oil in a mixing bowl until very well blended. Add eggs one at a time, beating well after each addition. Sift together the flour, baking soda, cinnamon, nutmeg and salt, gradually add to egg mixture mixing just until blended. Stir in apples, pecans and vanilla.Pour into the pan.

Bake for 50-75 minutes or until toothpick inserted in the middle turns out clean.Let cool in pan while preparing the glaze.

To prepare glaze melt the butter in a saucepan over low heat. Stir in both sugars and salt.Cook over medium low heat for 2 minutes. Add the cream and boil for 2 minutes stirring constantly.

Poke holes in the cake with a skewer or toothpick Pour on the glaze Serve warm or at room tempature. Top with whipped cream or ice cream if desired.

Oatmeal Cranberry White Chocolate Chunk Cookies

HOLY SMOKES! These cookies ROCK! Perfect for a cookie exchange or to take camping like I will be doing ;)

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Per Serving (1 cookie): Cal 135 (6%DV), Fat Cal. 54, Pro. 2g (4%DV), Carb. 18g (6%DV), Fat 6g (9%DV), Chol. 15mg (4%DV), Sod. 138mg (5%DV), Vit. A 47RE (4%DV), Vit. C 0mg (0%DV), Vit. E 1mg (2%DV), Calcium 16mg (1%DV), Iron 1mg (3%DV), Folate 5Ug (1%DV), Zinc <1mg>

Lemon fusilli with Arugula

Oh.My.Lawd. Ina Garten, you are my hero. This dish was Ah-Maze-Ing. I substituted fresh baby spinach for the arugula. So, so, so good.

Lemon fusilli with Arugula

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Southwestern Bean Patties

These are WONDERFUL! Low fat and full of fiber. I love quacamole so I used it on the burger but you could totally do mustard and ketchup if that's your thing. Pan fry them as they'd never be able to withstand the grill.

Southwestern Bean Patties

1 small onion, chopped
1/4 cup finely chopped sweet red pepper
1 garlic clove, minced
5 teaspoons canola oil, divided
1 can (16 ounces) fat-free refried beans
3/4 cup dry bread crumbs
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/3 cup cornmeal
6 hamburger buns, split
1/2 cup guacamole
1/2 cup salsa

In a large nonstick skillet, saute the onion, red pepper and garlic in 1-1/2 teaspoons oil until tender. In a bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal.
In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned.
Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa. Yield: 6 servings.


Nutrition Facts: 1 serving equals 312 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 801 mg sodium, 46 g carbohydrate, 8 g fiber, 11 g protein. Diabetic Exchanges: 3 starch, 1 very lean meat, 1 fat.

Turkey Chili

OH this was sooo good! I think it was the unconventional taco seasoning, salsa and spices that made this so different yet traditional chili. Sound confusing? Try it, it's low fat and YUMMY!

Turkey Chili

3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced ( I used yellow)
1 can pinto beans, undrained
1 can kidney beans, undrained

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer for at least 3 hours.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

Pork Medallions in Mustard Sauce

We enjoyed this dish. It came together fairly quick and the sauce was especially tasty.

Pork Medallions in Mustard Sauce

1/2 cup reduced-sodium chicken broth
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons whole grain mustard
1 pound pork tenderloin, cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

In a small bowl, combine the broth, juice concentrate and mustard; set aside.
Sprinkle pork with salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and set aside.
Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until liquid is reduced to about 1/3 cup.
Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley. Yield: 4 servings.


Nutrition Facts: 3 ounces cooked pork equals 193 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 356 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Cornmeal oven fried chicken

You'll NEVER miss the Fry Daddy with this one. Soooo good. Make it with BSCB (boneless/skinless/chicken breasts) for a healthier dinner. The crumb mixture sticks wonderfully to the breasts thanks to the buttermilk. Mmmmmmmmm.

Cornmeal Oven Fried Chicken

1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted

In a large resealable plastic bag, combine the first nine ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then add to bag, a few pieces at a time, and shake to coat.
Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake 30-40 minutes longer or until juices run clear. Yield: 6 servings.


Nutrition Facts: 1 serving equals 244 calories, 9 g fat (3 g saturated fat), 82 mg cholesterol, 303 mg sodium, 11 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Double Chocolate Chip Pound Cake

Oh.Mah.Lawd.

'Nuf said.


Double Chocolate Chip Pound Cake

1 box yellow cake mix
1 sm box instant chocolate pudding mix (I use sugar free)
1/2 c sugar
2/3 c water
1/2 c oil
4 eggs
8 oz sour cream
12 oz bag mini chocolate chips

Preheat oven to 350. Grease 10-cup Bundt pan.

Combine cake mix, pudding mix and sugar. Add water, oil, and eggs. Beat until smooth. Stir in sour cream and chips.

Pour batter into pan and bake for 1 hour or until toothpick comes out clean. Let cool in pan for 10 min. Remove and let cool completely. Sprinkle with powdered sugar.

*Recipe note: I omitted the 1/2 C sugar because I figured that this would be PLENTY sweet enough without it. I was right.

Zucchini Brownies

I hooted out loud when I found this recipe. Finally! A way to get vegetables into my kids! You won't believe how DELICIOUS these brownies are. I used the canned frosting vs. the recipe because I had it on hand. Make these. You will NOT regret it!

Zucchini Brownies

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Pumpkin Pancakes with Yogurt

Ahhhh, nothing says FALL like these pancakes. So yummy, they almost don't need syrup!


Pumpkin Pancakes with Yogurt

2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup plain yogurt
3/4 cup milk
1 cup pumpkin, canned

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

recipe courtesy of Sandy-NBBC CFYF board

Sunshine Cake

This was good. Very moist and dense. Just as good two days later as it was the day baked. No oil in this either. You could use egg substitute to lighted the recipe even further!

Sunshine Cake

1 yellow cake mix
1 (11 oz) can mandarin oranges with juice
2 eggs
1 8.25 oz can crushed pineapple, undrained

Icing:
1 large box instant vanilla pudding
1 8.25oz can crushed pineapple,undrained
8 oz cool whip

Directions

Preheat oven to 350 degrees. Mix all together and bake in 9 X 13 cake pan (or 2 round pans for a layered cake) for 40 minutes or until cake is done. Cool cake completely before icing it.

Mix pudding and pineapple together. Fold in cool whip and ice on cooled cake (if making a layered cake, using icing in between layers)