Oatmeal Cake

1 1/4 c Boiling water
1 c oatmeal, large flake

Pour over oats and let stand 20 minutes. Grease and flour 9" pan

1/2 c butter
1 c white sugar
1 c brown sugar
1 tsp vanilla
2 eggs

Cream butter and add sugars, vanilla and eggs. Add soaked oats

1 1/2 c flour
1 tsp soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Combine dry ingreds & add to above. Bake at 350 for about 40 mins.

Frosting
1/2 c brown sugar
3 tbsps cream (can use milk)
1/2 c nuts (I used pecans)
3/4 c coconut (I used 1/2 sweetened and 1/2 unsweetened since that's what I had)

Combine all frosting ingreds & spread over hot cake, then broil until bubbly & golden.

From Jean G’s cousin Linda in Redding California.

Healthified Apple Crisp

Prep Time:15 min
Start to Finish:50 min
makes:8 servings (about 2/3 cup each)

6 cups sliced unpeeled cooking apples (6 medium)
1/4 cup frozen apple juice concentrate, thawed
1/2 teaspoon ground cinnamon
3/4 cup old-fashioned or quick-cooking oats
1/4 cup Gold Medal® whole wheat flour
1/3 cup packed brown sugar
1/4 cup butter or no-trans-fat 68% vegetable oil spread stick, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Reduced-fat vanilla ice cream, if desired

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix apples, apple juice concentrate and 1/2 teaspoon cinnamon until well mixed. Spread in baking dish.
2. In same medium bowl, mix remaining ingredients until crumbly. Sprinkle over apples.
3. Bake uncovered 25 to 35 minutes or until apples are tender and topping is golden brown. Serve with ice cream.

Nutritional Information
1 Serving: Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 45mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 21g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 4%

Chicken & Cheddar Strata

5 c bread, cubed
1 ½ c cooked chicken, chopped
10 oz pkg frozen chopped broccoli, thawed & drained
2 C shredded cheddar cheese
5 eggs
2 ½ c milk
½ tsp salt
1 tsp dry mustard

1. Butter large, deep, straight-sided baking dish (at least 8 c). Layer 1/3 each of the bread, chicken, broccoli & cheese; repeat to make 2 more layers.
2. Beat eggs with milk, salt & mustard until blended.
3. Pour egg mixt over strata. Cover & refrigerate at least 3 hours or overnight.
4. Bake, uncovered, in 350 oven for 1 ¼ hours, or until puffy & golden.

Serves 6-8.

Instead of chicken & broccoli, you may substitute other cooked meats or vegetables. E.g. ham, turkey, salmon, crab, bacon, mushrooms, asparagus, cauliflower, etc.

Jiffy Cinnamon Rolls

2 c flour
2 Tbsp sugar
4 tsp baking powder
1 tsp salt
1/4 c cold butter
1 c cold milk

Flatten out and spread with
1/3 c soft butter
1 c brown sugar
3 tsp cinnamon
raisins

Roll and cut into pinwheels.

Bake 400, 20-25 minutes

Dianne S.

Cheesy appetizer loaf

3 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. garlic powder
1 pkg. (200 g) Mozzarella Shredded Cheese
2 Tbsp. chopped Spanish olives
1 loaf French bread (24 inch), cut lengthwise in half
1 Tbsp. paprika

HEAT broiler.
MIX first 4 ingredients; spread onto cut sides of bread.
SPRINKLE with paprika. Place on baking sheet.
BROIL, 6 inches from heat, 1 min. or until cheese is melted. Cut each half into 12 slices. Serve warm.

Layered vegetable casserole

8-10 servings

8 med potatoes, about 3 lbs (1.5 kg)
4 Tbsp butter or marg, at room temp
1 c light or reg sour cream
1 tsp salt
300g pkg thawed frozen chopped spinach
1 egg lightly beaten
300g pkg frozen cooked squash, thawed
1 Tbsp finely grated fresh ginger or ½ tsp dried ginger
1 c grated cheddar

1. Peel potatoes, cut in ½ & immediately drop into cold water. Drain and place in large saucepan. Cover completely with boiling or hot water to speed cooking. Cover saucepan & bring to boil over high heat. Reduce heat to medium & continue boiling gently, partially covered, until potatoes are very tender (20-30 min)
2. Drain & mash. Stir in 2 Tbsp butter, sour cream & ½ tsp salt. Squeeze handfuls of spinach until fairly dry. Coarsely chop if not already chopped. Place in med bowl. Stir in green onions, egg, 1 Tbsp butter & ¼ tsp salt. Drain off liquid from thawed squash. Stir with 1 Tbsp butter, ginger & ¼ tsp salt.
3. Preheat over to 350. Butter large casserole dish (2 L/8 cup) or coat with cooking spray. Spoon 1/3 of potato into dish & spread smooth. Evenly spread with all of squash mixture. Spread with ½ of remaining potatoes, then all of spinach. Top with layer of remaining potatoes, then sprinkle with cheese.
4. Bake, uncovered, 350 until hot & cheese is lightly golden, 55-65 min.

This is a great pop luck dish.

Covered Rhubarb Custard Pie

4 c rhubarb, cut into 1/2" pieces
1/2 c flour
1 1/2 c sugar
1/4 tsp nutmeg
2 eggs, slightly beaten
1 Tbsp milk
1 Tbsp butter

Combine flour, sugar & nutmeg. Add eggs & milk.
(Batter will be quite thick). Add rhubarb & mix well.
Pour into pie crust & dot with butter. Top with pastry.
For an added touch, brush top crust with milk or egg white & sprinkle with sugar.
Bake 400 F for 50-60 min.

Stuffed Chicken Parmesan

6 boneless skinless chicken breasts (about 5 oz each)

1 box (10 oz) Cascadian Farm organic frozen spinach, thawed, well drained

2 oz 1/3-less-fat cream cheese (Neufchâtel), softened

1/4 cup shredded Parmesan cheese

1/2 teaspoon dried basil leaves

1 clove garlic, finely chopped

1/4 cup fat-free egg product

12 stone-ground wheat crackers, crushed (about 1/2 cup)

1 teaspoon dried basil leaves

1/2 teaspoon pepper

1 cup Muir Glen® organic Italian herb pasta sauce

1/4 cup shredded mozzarella cheese (1 oz)

Directions
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2. In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
3. In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
4. Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Nutritional Information
1 serving: Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 100mg; Sodium 450mg; Total Carbohydrate 10g (Dietary Fiber 2g); Protein 38g % Daily Value Vitamin A 80%; Vitamin C 2%; Calcium 15%; Iron 15% Exchanges 1/2 Starch, 0 Other Carbohydrate, 0 Lean Meat, 5 Very Lean Meat, 1 1/2 Fat Carbohydrate Choices 1/2

Apple Custard Pie

pastry for 1 pie
3 to 4 Granny Smith or other tart green apples, peeled, cored and halved
4 Tbsp flour
3/4 cup sugar
1 egg, beaten
1 1/4 cup evaporated milk
1/2 tsp cinnamon
1/4 tsp nutmeg

1. Preheat oven to 450.
2. Mix 2 Tbsp flour and 1/4 c of sugar. Spread evenly on bottom of pie shell.
3. Place an apple half, rounded side down, in the centre of the pie shell, then place remaining apple halves (also rounded sides down) around it. Depending on the size of apples, you may need between 6 and 8 apple halves to fill the shell.
4. Beat the egg with a fork. Add the evap milk and beat for a minute. Pour mixture into the shell, over the apples. You may not need all the mixture, depending on the depth of your pie shell. Leave about a 1/4" from the rim of the shell.
5. Mix the remaining sugar and flour with the cinnamon and nutmeg. Sprinkle mixture over the apples and custard.
6. Bake at 450 for 10 minutes, then reduce heat to 325 and bake on middle rack for 30-45 minutes or until knife inserted into custard near centre of pie comes out clean.

Roasted Apple & Prosciutto Wedges

1/4 c brown sugar
1 Tbsp dry breadcrumbs
1/2 tsp freshly ground pepper
2 apples, peeled, cored and cut into eights (Cortland, Fuji or Honeycrisp)
16 thin slices prosciutto

1. Preheat oven to 425.
2. In small bowl, combine brown sugar, breadcrumbs and pepper.
3. Dip apple wedges in sugar mixture, turning & pressing to coat completely. Wrap a piece of prosciutto around each apple wedge and secure by skewering with a toothpick.
4. Place on parchment-paper-lined baking sheet & bake for 8 to 10 minutes, or until prosciutto is slightly crisp and sugar has carmalized.

Vegetarian Morrocan Stew - Anka

Very filling, can be served on it's own or over rice, quinoa or your favourite grain!
60 Minutes to Prepare and Cook

Ingredients
-3 Tbsp olive oil
-1.5 Chopped Onion
-3 cloves of garlic
-3 medium potatoes
-1 cup green beans
-1 red pepper
-3 cups vegetable stock/broth
-20oz can of plum tomatoes or 10 extra ripe plum tomatoes
-1 tbsp ground cumin
-1 tsp cinnamon
-0.5 tsp tumeric
-0.5 tsp ginger
- 1 tin of chick peas
-0.5 cup black olives (pitted, sliced)
-0.5 cup apricots
-0.5 cup prunes
-0.25 cup raisins
-3 Tbsp lemon juice
-0.5 cup sliced or slivered toasted almonds

Directions
1) Over medium heat, saute oil, onions and garlic in a large soup/stew pot.
2) Add Potatoes, Beans and Pepper, cook for 5 Mins.
3) Add Stock, Tomatoes and spices.
4) Boil uncovered for 20 minutes (add more stock, or water if needed), stir occasionally.
5) Add Artichokes and the rest of the ingredients EXCEPT lemon juice and almonds.
6) Continue boiling for 5 mins
7) Remove from heat, add lemon juice
8) Garnish with toasted almonds, and serve!

Number of Servings: 10

Hearty Fish Chowder (Sue Bayly)

1/2 cup chopped onion
butter to fry onion in
4 pieces precooked bacon broken into bits
2 tbsp flour
½ cup sliced or shredded carrots
½ cup sliced celery
2 cups cubed raw potatoes
~2 cups boiling water
1 bayleaf (optional, &/or 1 clove, &/or ½ tsp dillweed or ¼ tsp thyme)
1 lb fresh or frozen fish fillets, cubed (e.g. cod, pollack, haddock or other thick fish)
~1.5 cups milk (or partially substitute ½ cup dry white wine, &/or 1 cup half&half cream)
salt to taste (may not need much as the bacon is usually quite salty)
dash of white pepper (optional)

Sauté onion in butter until tender adding precooked bacon towards the end. Stir in flour and add potatoes, celery, carrots, desired herbs, and enough boiling water to cover the vegetables. Simmer until vegetables are half-cooked. Add fish and simmer until it flakes easily with a fork (5-10 minutes; but add fish earlier if it’s not thawed). Add milk and heat gently until warmed through. Optionally, some of milk can be replaced by dry white wine (½ cup) and/or half-and-half cream (e.g. 1 cup).

Makes ~6 servings.

Fudge Brownies (Bonnie Stern) - recommended by Marie-Andrée

½ cup cocoa
1 cup flour
1 tps baking powder
½ tps salt
2 tbps unsalted butter, at room temperature
1 ½ cup of sugar (I will try Splenda the next time)
2 egg whites
½ cup unsweetened apple sauce
1 tps vanilla

Pre-heat oven at 350F.
Sift cocoa, flour, baking powder and salt in a medium bowl.
In a large bowl, beat together butter and sugar. Whisk in egg whites, apple sauce and vanilla.
Stir flour mixture into wet mixture just until combined.
Line bottom of an 8-inch square baking pan with parchment paper. Pour batter into pan and bake for 35 to 40 minutes. Cool in pan. Cut into squares.

PS You can add ½ cup of dry cherries or a handful (or 2) of Skor pieces for a different twist.

Black Bean Soup - Marie-Andrée

2 cans (15oz) sodium-reduced black beans
1 can (14.5 oz) dices tomaotes in juice
2 coups water
2/3 cup diced celery
2/3 cup chopped onion
2 tps finely chopped seeded jalapeno pepper (optional)
1 tps minced garlic
1tps ground cumin
Black pepper to taste
Red pepper flakes to taste

Combine ¾ of the beans, ½ of the tomatoes and water in large pot. Bring to simmer on medium heat. Puree with immersion blender until mostly smooth.
Add remaining ingredients. Cover the pot and simmer on low heat foor 20-25 minutes (until vegetables are tender.

6 servings; 102 cal, 1 g fat, 7g fiber