Cranberry Turkey Crostini

(this is an appetizer)

Cranberry Turkey Crostini

Servings: 30 Category: Low Fat Method: Broiled

Time: Prep: 30 min. + chilling

Calories: 79 Fat: 3 g Saturated Fat: 3 g Cholesterol: 8 mg

Sodium: 131 mg Carbohydrate: 11 g Fiber: 1 g Protein: 3 g

Diabetic Exchange: 1 starch, 1/2 fat

Ingredients

1 package (12 oz) fresh or frozen cranberries

1 medium tangerine, peeled and seeded

1/2 cup red wine vinegar

1/4 cup chopped shallots

1/2 cup sugar

1/4 cup chopped seeded jalapeno peppers

1/4 teaspoon pepper

30 slices French bread (1/4 inch thick)

Cooking spray

1 package (8 oz) reduced-fat cream cheese

1/2 pound shaved deli smoked turkey (or shaved deli chicken)

Directions:

Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside.

In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled.

Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3 to 4 inches from the heat for 1 - 2 min on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey (or chicken) and 1 tablespoon cranberry mixture.

Yield: 2-1/2 dozen.

Cranberry Pear Pie

Servings: 6 - 8 Category: Dessert Method: Baked

Time: Prep: 20 min. Bake: 50 min. + cooling

Ingredients:

Pastry for single-crust pie (9 inches)

2 tablespoons all-purpose flour

1/2 cup maple syrup

2 tablespoons butter, melted

5 cups sliced peeled fresh pears

1 cup fresh or frozen cranberries

Topping:

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/3 cup cold butter

1/2 cup chopped walnuts

Directions;

Line a 9-inch pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling.

Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees. Remove foil; bake 35 - 40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 6 - 8 servings.

Apricot Nector Pound Cake

Makes 1 10" cake

1 box yellow cake mix (any brand)
1 (3 1/4 ounce) package instant vanilla pudding
1/2 cup melted butter
4 eggs
1/2 cup apricot nectar

Combine all ingredients and mix thoroughly.
Pour into a greased 10" tube cake pan and bake for 50 minutes at 350 degrees F.

Applesauce Cake

1 cup sugar
1/2 cup butter
1 egg
1 cup dates, sliced fine
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 cups flour
2 cups applesauce
1 cup nuts coarsely chopped
1 cup chopped raisins
1 teaspoon vanilla
2 teaspoons soda

Cream butter and sugar. Add well beaten egg, vanilla and the rest of the ingredients. Mix. Turn into well buttered pan. Bake slowly in moderate oven, 350 degrees 1 hour.

Apple Tart

Contributed by Lisa! Thanks, Lisa!

6 cups thinly sliced tart apples
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Splenda Sugar Blend for Baking
3/4 cup fat-free half-and-half or whole milk
1/2 cup Reduced-Fat Bisquick
1 large egg
1/4 cup egg substitute
2 tablespoons canola oil

Crumb topping:
1 cup Reduced-Fat Bisquick
1/2 cup chopped walnuts or pecans
1/4 cup brown sugar, firmly packed
3 tablespoons less-fat margarine (with 8 grams of fat per tablespoon)

• Preheat oven to 325 degrees. Coat a foil-lined springform pan with canola cooking spray, or coat a 9-inch, deep-dish pie pan with canola cooking spray.
• Add apple slices, cinnamon, and nutmeg to a large bowl and toss to blend. Pour apple mixture into prepared baking dish, arranging apple slices so they lay as flat as possible over each other.
• In mixing bowl, beat sugar blend, milk, 1/2 cup biscuit mix, egg, egg substitute, and canola oil together on medium speed until smooth. Pour batter over apples.
• Add remaining ingredients (1 cup biscuit mix, walnuts, brown sugar, and less-fat margarine) to a 4-cup measure and mix with fork until crumbly. Sprinkle crumb mixture over the top of tart. Bake for 55-60 minutes, until knife inserted in the center comes out clean. Serve hot or cold.

Yield: 10 servings

Per serving: 255 calories, 6 g protein, 38 g carbohydrate, 9 g fat, 0.9 g saturated fat, 22 mg cholesterol, 2 g fiber, 55 mg sodium. Calories from fat: 32%.

Apple Spice Egg Nog

3 (32 ounce) cans Borden eggnog, chilled
3 cups apple cider, chilled
1/2 teaspoon ground cinnamon



In large bowl, combine ingredients. Mix well. Chill. Garnish as desired. Refrigerate leftovers.

Apple Pinwheels

Ingredients:

1/3 cup water

1/3 cup butter

1-1/3 cups sugar, divided

2 tubes (8 ounces each) Pillsbury® Refrigerated Crescent Dinner Rolls

3 cups finely chopped peeled tart apples

1 teaspoon apple pie spice

Directions:

In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved. Set aside.

Unroll crescent dough into one long rectangle; seal seams and perforations. Combine the apples, apple pie spice and remaining sugar; sprinkle over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. rolls; place in a greased 15-in. x 10-in. x 1-in. baking pan.

Pour reserved syrup over rolls. Bake at 350° for 40-45 minutes or until golden brown. Serve warm.

Yield: 2 dozen.

1-2-3- Fruit Salad

1-2-3 Fruit Salad
Makes 1 huge bowl

1 can Comstock peach pie filling
1 can pineapples, (chunks)
1 large can peaches (sliced)
2 cans tropical fruit salad (Del Monte)
1 large tub frozen sliced strawberries (thawed)
1 small can mandarin oranges (optional)
1/2 cup-1 cup chopped bananas (optional)


Mix all ingredients together. Chill

Tennessee Blackberry Cobbler

4 c. fresh blackberries or 24-oz frozen, thawed and drained
1-1/2 c sugar
3 Tbsp all-purpose flour
1 Tbsp fresh lemon juice
3 Tbsp butter

Assemble all ingredients and utensils. Toss berries, sugar and flour, place in an ungreased 9-inch baking dish. Sprinkle berries with lemon juice and dot with butter, set aside.

Crust:

2 c. all-purpose flour
1/4 tsp salt
1 Tbsp baking powder
1 c. heavy cream, whipped
1 Tbsp sugar

In a large bowl mix flour, salt and baking powder. Gently fold cream into flour mixture.

Place dough on floured board and knead for 1 minute. Roll dough to 1/2 inch thickness. Cut into lattice strips or place the entire sheet of dough on cobbler. Sprinkle with sugar.

Bake in a 400 degree oven for 10 to 12 minutes then reduce heat to 325 degrees and bake another 20 minutes or until golden brown.

Yield: 8 to 10 servings

Strawberry Breeze

1 cup sliced strawberries
1 can Diet Cream Soda
4 - 6 ice cubes

Blend well in blender

Fruit Cooler

6 ounces fruit juice
4 - 6 ice cubes
1/2 cup Vanilla Yogurt

Blend well in blender

Berry, Banana Shake

Berry Banana Shake

8 strawberries
1 medium banana
1 cup Vanilla Yogurt
1 cup skim milk OR 2% milk
8 ice cubes

Blend well in blender

Pineapple Smoothie

Pineapple Smoothie

2 bananas
1/2 cup Vanilla Yogurt (or Custard Yogurt)
1 cup skim milk OR 2% milk
1/2 can pineapple chunks with the juice
4 - 6 ice cubes

Blend well in blender

Orange, Raspberry, Banana Smoothie

1 cup orange juice
1 cup Raspberry Yogurt (or you can substitute frozen Raspberries)
1 cup Vanilla Yogurt (or Custard Yogurt)
1 very ripe banana

Blend well in a blender

Cream-Filled Pumpkin Cupcakes

Ingredients:
2 cups sugar
3/4 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon

FILLING:
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Directions:
In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.

In a large mixing bowl, cream shortening, butter and confectioners' sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy.

Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops.

Yield: about 1-3/4 dozen.

Caramel Apple Cupcakes

Contributed by Aunt Janice

SERVINGS: 12
TIME: Prep: 25 min. Bake: 20 min. + cooling



Ingredients:
1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
2 cups chopped peeled tart apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 Popsicle sticks
Directions:
Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yield: 1 dozen.

Berry Jubilee

1/2 cup blueberries

1/2 cup raspberries

1/2 cup halved strawberries

1/2 cup blackberries

1/4 cup sugar (15 calories per tsp)

1/4 cup water

1 tablespoon lime juice

1 teaspoon cornstarch

Combine berries in a medium bowl. In small saucepot, stir together remaining ingredients. Cook, stirring constantly, over medium-high heat until mixture comes to a boil. Pour over berries and toss. Serve warm or cold. Makes 6 servings (about 3-1/2 cups).

Cranberry Sauce

3 cups (12-oz) fresh cranberries

2 cups Sugar

1/3 cup orange juice

1-1/2 teaspoons finely ground orange peel

1/4 teaspoon cinnamon

pinch of salt

Place all ingredients in large saucepan; stir to combine. Bring to a boil over medium-high heat; continue boiling for 8 to 10 minutes, or until cranberries pop, stirring occasionally. Remove from heat; cool. Store in refrigerator. Makes about 2-1/2 cups.

Crescent Rolls

1 can Mountain Dew

2 cans of cresent rolls [8] each

2 large Granny Smith Apples

1 cup of sugar

4 tablespoons of water

1 teaspoon of cinnamon

Heat the sugar water and cinnamon just till sugar is melted. Set aside unrolled cresent rolls. Start at the larger end and put in a slice of apple and roll it up . You should have just 8 slices of apple from each apple. Put in a sprayed 9 x 13 inch pan. Put two rolls side-by-side until cresent rolls are used up. Pour sugar mixture over the cresent rolls and then pour the Mountain Dew around the outside edges of the rolls. Bake for 30 minutes at 350 degrees or until done. Serve warm with ice cream.

Strawberry Pie

Submitted by Aunt Janice!

Ingredients:

2 pints fresh strawberries, hulled ( or fresh peaches )

2 tablespoons cornstarch

1-1/2 cups cold water

1 package ( .3 oz ) sugar-free strawberry gelatin ( or peach gelatin )

3 tablespoons sugar

1 reduced-fat graham cracker crust ( 8 inches)

2 cups reduced-fat Cool Whip whipped topping


Directions:

Set aside four whole berries for garnish ( or peaches ). Slice remaining strawberries ( or peaches ) and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes until thickened.

Remove from heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries ( or peaches ) Pour into the crust. Cover and refrigerate for 2 hours or until firm.

Cut reserved strawberries in half ( or peaches ). Garnish each serving with whipped topping and a berry half ( or peaches ).

Yield: 8 servings