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August 30, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   


Everyday Recipes from Our Recipe Family.


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Weight Watcher Corner - Roasted Salmon Recipe | Sauteed Fresh Corn Recipe | Sauteed Zucchini Coins Recipe 

Today's Recipes  - Cinnamon Pecan Apple Dumplings Recipe | My Favorite Jello Salad Recipe | Banana Pudding Recipe | Banana Pudding Recipe | Oreo Ice Cream Cake Recipe | Apple Dumplings Recipe |


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For Sue:

Cinnamon Pecan Apple Dumplings Recipe

1 tube (8 oz.) refrigerated crescent rolls
4 small Granny Smith apples, peeled & halved
1 t. sugar
1 t. ground cinnamon

Orange Sauce
3/4 cup orange juice
1/2 cup sugar
1/2 cup butter, cubed
2 T. chopped pecans, toasted

Unroll dough & separate into 8 triangles. Wrap one around each apple half.

Place on greased 15 x 10 x 1 baking pan, flat side down.
Combine sugar & cinnamon, sprinkle over dumplings.
Bake 350 for 23 - 28 min. until brown & apples tender.
For sauce, in small saucepan, combine orange juice & sugar; bring to boil, stirring occasionally. Cook 10 - 12 min. until liquid reduced to 1/2 cup, stirring frequently. Remove from heat; gradually stir in butter until blended.
Serve warm w/ dumplings, sprinkle w/ pecans.
Athena in DE ( Source: Cynthia Gonzales)
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Marvis, I never made this particular (3-ingredient cake) recipe, but have made one similar. I have been using the Sugar Free Pillsbury Cake Mixes and changed them up in some of my favorite recipes. I made the yellow cake in a 9x13 pan, but it could be made in a sheet pan also. I used to make a sheet pan cake from scratch, but now that I am diabetic (and have been since 2001), I doctor up the sugar free mixes. After making the cake according to the directions on the box, I used Lucky Leaf sugar free pie filling and put dabs of the pie filling all over the top of the cake. My "from scratch" recipe always had a powdered sugar icing drizzled on top, but this one, we just eat with the light Cool Whip. The cake is nice and moist and my husband really likes it. It could be done with the sugar free chocolate cake too, but I was never a fan of the black forest cake. I used this with the sugar free apple pie filling, too, and used a little cinnamon in the cake batter. I made angle food cake with just a few ingredients like pineapple in its own juice or with lemon pie filling and that turned out good, so I think your recipe would turn out well, also.

Thanks for all the upside down cake recipes, Mary J. You have given me more ideas of how I can make them sugar free.
Sandy from Iowa



My Favorite Jello Salad Recipe

Ingredients
2 (3 oz.) pkg. cherry Jell-O
1/2 c. candy red hots
2 c. boiling water
1 c. applesauce

Directions
Put Jell-O in cooking pan. Add water and stir until dissolved. Add red hots and put over heat. Stir until red hots are dissolved. Add applesauce. Put in 9 x 13-inch pan.
Chill and serve.
Nancy
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Banana Ice Cream Recipe

Ingredients
2 cans Carnation evaporated milk
1-1/2 tsp. vanilla flavoring
4 large mashed or sliced bananas
1 1/2 c. sugar
enough milk to fill to top line of container

Directions
Mix all ingredients together in churn. Churn as directed, layering rock salt and ice all the way to the top. (Takes about 30 to 40 minutes.)
Lisa TX
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Banana Pudding Recipe

1 large pkg. instant sugar free vanilla pudding
3 c. 2% milk
1 (8 oz.) carton Cool Whip (lite)
vanilla wafers
3 to 5 bananas, sliced

Mix pudding as directed. Stir in 1 cup of Cool Whip lite and set aside. In a medium bowl layer vanilla wafers, bananas and Cool Whip mixture until all of the mixture is used. Top with remaining Cool Whip. Serve after chilling, about 1 hour.
Lisa TX
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Rice Pudding Recipe

Ingredients
1 c. rice, cooked
1/2 stick margarine
1 c. sugar
3 eggs
1 tsp. vanilla flavoring
1/2 c. raisins (optional)

Directions
After rice has cooked, mix all the ingredients. Bake in 400 oven 45 minutes or until middle is firm.
Lisa TX
Click Here to Print this Recipe


Weight Watchers Corner

Roasted Salmon Recipe

Ingredients
Two 5-ounce pieces salmon with skin
2 teaspoons extra-virgin olive oil
1 tablespoon chopped chives
1 tablespoon fresh tarragon leaves (optional)

Directions
Heat oven to 425 F. Line a baking sheet with foil.

Rub salmon all over with 2 teaspoons oil. Roast skin side down on foil-lined baking sheet until fish is cooked through, about 12 minutes. After 10 minutes, check if fish flakes easily with fork. If it doesn't, continue baking for 2 more minutes.

Using a metal spatula, lift salmon off skin and place salmon on serving plate. Discard skin. Sprinkle salmon with herbs and serve.

Serving size :1 fillet

Total carbohydrate trae, fiber trace, Sodium 62mg, fat 14g, Cholesterol 78mg, Protein 28g, Calories 244, Sugars trace
Weight Watchers Plus Points = 6 Points
Source: Mayo Clinic
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Sauteed Fresh Corn Recipe

Ingredients
1 teaspoon olive oil
1/2 cup prosciutto, cut into strips
2 cups fresh corn kernels (cut from about 4 medium ears of corn) or frozen corn
1 green bell pepper, seeded, cored and diced
1 teaspoon minced garlic

Directions
In a large skillet, heat the olive oil over medium heat. Add the prosciutto and saute until the meat is crisp, about 5 minutes. Stir in the corn, bell pepper and garlic. Saute, stirring occasionally, until the kernels are tender, 5 to 7 minutes. Serve immediately.
Makes 6 Servings

Serving size :about 1/2 cup
Carbohydrate 13g, Fiber 1g, Sodium 128mg, Saturated fat trace < 1 g, Cholesterol 3mg, Protein 3g, Calories 73
Weight Watchers Plus Points = 2 Points
Source: Mayo Clinic
Click Here to Print this Recipe



Sauteed Zucchini Coins Recipe

Ingredients
1 tablespoon olive oil
2 cups thinly sliced yellow zucchini
2 cups thinly sliced green zucchini
1 teaspoon dill weed
2 tablespoons fresh cilantro
2 scallions, chopped
2 tablespoons lemon juice

Directions
In a large, nonstick frying pan, heat the oil over medium heat. Add the zucchini slices and saute until their colors intensify, about 5 minutes. Add the dill, cilantro and scallions and stir until evenly mixed. Transfer to a serving bowl. Sprinkle with lemon juice and serve immediately.
Makes 4 Servings

Serving size : about 1 cup
Carbohydrate 5g, Fiber 1g, Sodium 12mg, Fat 4g, Cholesterol 0mg, Protein 2g
Calories 65
Source: Mayo Clinic
Weight Watcher Plus Points = 2 Points
Click Here to Print this Recipe



Bread Mixes from The Prepared Pantry



This is for Dee who asked in the 8/29 newsletter if the freezer fruit cake recipe I recently submitted was to be served frozen. It is good to take the cake out of the freezer a few minutes before serving for easier cutting, but it should basically be kept frozen until ready to serve and any leftovers should be returned to the freezer. You could store it in the refrigerator, but the cake does not hold its shape and needs to be eaten with a spoon not a fork. It is still good, just not really a cake any more.
Robbie IN

I made this for my husband's birthday party yesterday and as usual it was a huge hit with no leftovers. It is easy to assemble and requires no baking. You can use any type of crushed cookie, but Oreos are the favorite with my family. You can also use other flavors of ice cream topping, but chocolate is our favorite. You can make this several days in advance and just tightly wrap top with foil.
Robbie IN

Oreo Ice Cream Cake Recipe

Ingredients
1 (16 oz.) pkg. Oreo cookies
1/3 c. butter
1/2 gal. ice cream vanilla, chocolate chip, chocolate, or other flavor
1 (8 oz.) Cool Whip
1 jar fudge topping- not chocolate syrup
1 (9x13) cake pan or large springform pan

Directions
Crush cookies and set 1 cup or more aside for top. Melt butter and mix with crushed cookies. Press into bottom of cake pan. Let ice cream soften while you do that. After ice cream has softened spread on top of cookie crumbs and lightly press down with back of spoon. Then spread fudge topping on top of ice cream. Then spread the Cool Whip on top of that. Sprinkle remaining cookie crumbs on top of Cool Whip and slightly press down with back of spoon. Freeze for at least 4 to 5 hours, but overnight is better. Serves 10 to 12. For easier cutting remove from freezer 5 - 10 minutes before serving, depending on room temperature and dip knife in hot water. Return leftovers to freezer.
Robbie IN
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Nancy
Someone suggested buying an extra item and making a box to give to them. I thought it was a great idea. I have another idea that I think is a good one as well.

So many times a recipe will make a larger quantity of food than 2 of us can reasonable eat in a day or 2. Make up a platter and take it to an elderly neighbor who probably can't cook a lot of different meals. Or maybe there is just one person so things like a meat loaf or a pot roast isn't something they would make for themselves. I take these meals to an elderly lady in my church several times a month and she is so appreciative and it makes it so worth while.
Marion in Atlanta


This is a quick and easy recipe when you are in a hurry. I have used this many times and you can even substitute 1/2 frozen sweet potato patty in place of the apple.
Marion in Atlanta

Apple Dumplings Recipe

Ingredients
1 Can Crescent rolls 8 count
1 good size baking apple*
1 cup orange juice
1/4-1/2 cup sugar
2 Tbs. butter
Vanilla and cinnamon optional

Directions
Wrap each piece of apple in a Crescent Triangle starting at widest end, and place seam side down, in pan sprayed with cooking spray.
Melt Butter, sugar and juice on stove to make a syrup, bring to a boil, ( it does not really get thick). When you have a good syrup, pour over.
Bake at for 30 minutes at 350.

* like Granny Smith, or your preference (peeled and cored and slice in 8, the regular apple slicer, corer does it perfect)
Marion in Atlanta
Click Here to Print this Recipe 


Good morning Nancy and all Landers,
Newsletter looks awesome today. I don't know if any of our Landers already do this but will pass this tip on. The celery in my grocery stores is priced sky high($3 a bunch). So this week my store ran a special at 98 cents a bunch and no limit! I bought 10 bunches - took them home and chopped them all up. Laid them out on large pan and froze them. When frozen I broke them up with my hands and put some in each quart resealable bag. You wouldn't be able to put them in salads but for soups-stews or casseroles they work great. I also do this with super big onions I buy at our Farmer's Market. Sure beats running to the store when I'm out in the middle of winter. I'm kind of a pack rat with anything I can freeze and use in winter lol. I also buy big quantities of potatoes when on sale and cook them up then mash them with skins on and put 2 cups per bag and freeze them. Thaw in microwave with a little butter and they taste like fresh.
Dianne in Wisconsin

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