Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
SPICED PUMPKIN BARS about 32 bars
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon baking soda
1 cup shortening or butter or margarine, or ½ cup each butter and shortening or margarine, at room temperature, or 7/8 cup cooking oil (corn, canola, or safflower oil)
1 teaspoon vanilla extract
2 cups light brown sugar or the equivalent of 2 cups light brown sugar in granulated brown sugar substitute, firmly packed
2 eggs or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters, at room temperature and lightly beaten
1 cup canned pumpkin (not pumpkin pie filling)
1 cup flaked coconut (optional) (see note)
1 cup chopped English walnuts or pecans
Sifted confectioners' sugar or Cream Cheese Frosting (optional)
In a medium bowl, sift together the first 7 ingredients; set aside. In a large bowl, combine shortening or butter or oil and vanilla, beating well. Gradually add brown sugar, beating until light and fluffy. Add eggs and pumpkin, beating well. Stir in dry ingredients, mixing well. Stir in coconut and nuts. Spread batter into a 15 x 10 x 1-inch baking pan that has been lightly coated with non-caloric vegetable cooking spray.
Bake in a preheated moderate oven (350 degrees F.) for 30 to 35 minutes or until a tester inserted in the middle of the bars comes out clean. Cool thoroughly on a baking rack before cutting into bars. May serve plain or sift confectioners' over cooled bars or frost with Cream Cheese Frosting, if desired.
Note: If not using coconut, add 1 cup dark or golden seedless raisins or coarsely chopped dried cherries to dough.
Variation: Reduce nuts or coconut to ½ cup; add ½ cup semi-sweet or milk chocolate or white chocolate pieces/chips
Cream Cheese Frosting: enough frosting to frost a 13 x 9-inch cake
2 (3-ounce) packages cream cheese or reduced-fat cream cheese, at room temperature
About 4 teaspoons half-and-half or milk or reduced-fat or skim milk
In a medium bowl, combine the first 4 ingredients, beating until smooth. Gradually add confectioners' sugar, beating until mixture is smooth and fluffy. Add additional half-and-half as needed to achieve to desired spreading consistency.
