All Simple and Easy Cooking Recipe Kitchen
Easy and simple to prepare recipes using everyday ingredients.

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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

For Donna L in Oh - My husband and I love our heated mattress pad so much that we just bought one for my father. We found them at Sam's Club and J. C. Penney's. If you decide to invest in one I don't think you will be disappointed!
Ellen in Pittsville, MD.

Hello Nancy, Kitties, and Friends! It seems my request for a Cheesecake recipe has resulted in a flurry of responses (and one of them was exactly what I was looking for). I didn't realize how many different ways there were to make Cheesecake - thank you to everyone who sent in recipes! Chris in California, you know I'll have to try the Luby's Cheesecake you sent in, even though it was not
the original recipe I was seeking! Sandy in Iowa, I didn't copy the Cottage Cheese Cheesecake, but hopefully someone else will have it for you. Nancy in Minneapolis, MN asked for a light, fluffy, cheesecake-type dessert served at Woolworth's. Nancy, I'm not familiar with that particular one, but it sounds a lot like one of my favorite desserts from a now-defunct local restaurant. I believe
this recipe will be very close to what you're looking for. Since it looks like I'll be eating a lot of Cheesecake, I might even try to make this one with sugar free and low fat ingredients!
Sue (Cooky) in Indiana

Lemon Chiffon Dessert

Crust:
1-1/2 cups crushed graham crackers
1/3 cup sugar
1/2 cup butter or margarine, melted
Filling:
1 (3 oz) pkg lemon jello (or any other flavor you like)
1 cup boiling water
1 (8 oz) pkg cream cheese, softened
1 (3 oz) pkg cream cheese, softened
1 cup sugar
1 tsp vanilla
1 (16 oz) carton Cool Whip

Combine crust ingredients. Set aside 2 tablespoons. Press remaining crumbs into the bottom of an ungreased 9" x 13" pan. Set aside. In a bowl, dissolve jello in boiling water; cool. In a mixing bowl, beat cream cheese and sugar until fluffly. Add vanilla and mix well. Slowly add cooled jello into cream cheese mixture until combined. Fold in whipped topping. Spoon over crust. Sprinkle with reserved crumbs. Cover and refrigerate 3 hours or until set. Makes 12-15 servings.

In the Jan. 21 newsletter Jackie in Kansas City mention she found a recipe in a magazine in the Doctor's Office and did not have time to copy it. When I have had this to happen, I ask the Receptionist to make a copy for me, and they have always been happy to do so. It won't cost you anything to ask, so try it. That way you will have a recipe you would not have had otherwise.
Nell in VA

Hi Nancy and Kitties! So sorry you are having such cold weather. It is just gorgeous here in south Florida!! My grandson asked me this week end why Fl was called a paradise! I told him to go over and turn on the weather channel!

I wanted to put in my two cents about the new crock pots. I got a new one for Christmas, a nice large oval, Rival.. The first time I used it I made ham and beans, all was fine. Yesterday used it to make Burgundy Beef and the meat was pulverized by the end of the day. When I came home the food was actually boiling, on low! And I mean a rolling boil on low. That is not supposed to happen. I am very disappointed in this. I just love using a crock pot, I guess I will take advise that was given and go hunt up an old one. I'm just afraid to leave too many things in this one for a whole day with it boiling so hard. My husband always had a saying, if its not broke, don't fix it. Why in the world can't these companies figure this out? Oh well, got that off my chest!

Again so sorry that so many of you are freezing and so many have no power. I hop all improves for you real soon!
Billie in FL

Nancy,
For all the gadget friends
I am searching for an item that chops, it works great for making salsa. They always demonstrate it at the Denver Stock Shows each year. It is about a 6-8 " round container with a lid and a handle on top of the lid that you turn to chop the onions, tomatoes, jalapenos, etc. Anyone that may know what the name of this item is, I really would appreciate hearing from you. I would think that I could find it on line.
Thanks, K ----TX

Slow Cookers
This is in response to the problem with slow cookers over cooking. I too have bought two different slow cookers in the past few years and taken them back because the food got over cooked, even though I cooked it just as instructed in their cookbook, that comes with the appliance. I talked to someone about this and was told that the new ones do cook at a higher temperature. I guess someone in authority said that the older models didn't cook at a high enough temperature and so for food safety they had to make all the slow cookers cook at a safer temperature. I still cook with my original cooker from the 70's. As far as I'm concerned, the new slow cookers aren't slow cookers! I would think that the only way to cook in the higher cooking models is to cut the time down by a few hours.
Rose, Littleton, Co

Diabetic Recipe Archive : Diabetic Recipes From Diabetic Gourmet Magazine

This is for Marcie/ Wis. Hope this is what she is looking for,
Pat,Magnolia,DE

For Bev O., ND
Here is a peanut butter cookie recipe that is over 40 years old. As a child, I took piano lessons on Saturday mornings just a few blocks from where my great aunt lived. I would often walk to her place after my lesson and my Mom would pick me up there. My aunt always had something for us to eat before we left. She would watch to see what I ate soon learned what kind of cookies and candy I liked and would make sure to have them on hand. These cookies were among the things she would often have for me to eat. I haven't had them for years but I remember they were very good!

PEANUT BUTTER COOKIES
1/2 c. shortening
1/3 c. peanut butter
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. salted peanuts
1/2 tsp. vanilla

Cream shortening and peanut butter. Add sugars and mix well. Add egg
and mix. Add dry ingredients, peanuts and vanilla. Bake 12 to 15
minutes at 350° .


Here is another peanut butter cookie that my Mom makes. She claims that
Skippy peanut butter works best but I use what ever brand I have on hand.

NO FLOUR PEANUT BUTTER COOKIES
1 c. Skippy peanut butter, creamy or crunchy
1 c. white sugar
1 egg, beaten
1 tsp. vanilla

Mix all together. Roll in small balls. (If dough is too soft refrigerate for a while before rolling into balls.) Place on ungreased cookie sheet. Mark with fork or press walnut half, cherry, chocolate
star or raisins on top. Bake 10 to 12 minutes at 325°. Makes about 3 dozen cookies.
Terese in South Dakota

The Blender Cheesecake recipe was posted in the Jun 1, 2006 newsletter. It is the one that has the cottage cheese.
Lisa

This information was also sent in by
Judy from East Brookfield, MA

In reply to Mary K's message .
To answer Ann from Texas from the 1/19 newsletter, I too do not like the new slow cookers as much as the older ones. My old one had a Teflon finish and a solid glass top which sealed the cooker to keep in all the juices. After many years of use the Teflon just wore out and started to flake so I bought a new one. The difference is that the newer ones have vent holes in the top for steam to escape. After trial and error, and a few dried out roasts, (LOL), I tried covering the holes with strips of aluminum foil and that seemed to make all the difference in the world. One of our favorites is the center cut boneless pork loin. I just cut one in half to fit the cooker, add a can of cream of mushroom soup and dry onion soup mix, some garlic cloves to taste, 2 cans of water, and let it go from there. The meat is always nice and tender and juicy. Hope this helps.
Mary K

Mary, my crock pot doesn't have vents. It just burns everything I cook even on low. It's only a few months old. Perhaps I just got a lemon, but I have so many friends who just hate their new ones. I use mine all the time and really miss having it to depend on. Your recipe sounds good, will try it.
Ann in Texas

Hello Nancy, and fellow recipe lovers,
For those who are trying the Ham and Noodle Casserole (12/18/06 Newsletter), I suggest using the name brand ingredients along with not salting your noodles, and a good ham that isnt too salty. Otherwise the casserole comes out a bit on the salty side for my taste. Sorry I forgot to mention that earlier, and remembered it when I made the casserole myself this past weekend. I used off brands, and was a bit disappointed. Here is a wonderful TNT recipe that is very delicious! Let me know if you all try the casserole dish and this one as well. Tastes just like stuffed
cabbage, is very lowfat, and so delicious!

Stuffed Cabbage Casserole
1-1/2 lbs. ground uncooked turkey breast
1 lrg. can drained and lightly rinsed sauerkraut (I use a regular 14-16oz
can)
1 pkg. dry onion soup mix
1 lrg. can tomatoes, drained and mashed with fingers, save the juice (again, the 14oz or close)
1 cup uncooked rice (I've never tried using the minute rice)
Salt and Pepper to taste
Shredded Cabbage (about 1 small head)

Mix all ingredients except cabbage together. In a large casserole, start with a layer of meat mixture, then layer of shredded cabbage. Repeat these steps, ending with the meat mixture on top, until you use all the meat. Pour remaining tomato juice over the top and if necessary, add more until the mixture is at least 3/4ths covered with juice. Cover tightly with foil and bake till cabbage is tender. Approximately 1 hour at 350.

Can be cooked in a pressure cooker. Prepare exactly the same way, and pressure at 15 pounds for 20 minutes.

Nancy, if you need to break up this email for being too lengthy, by all means, do so. You do a fantastic job, and I appreciate the hard work, time and effort you put into it.

This recipe is for all the dieters out there.
I don't do weight watchers points, but am told 1 cup of this equals 1 point.
I don't recommend the sugar free cool whip, because you have to fold it into other ingredients. The sugar free Cool Whip tends to break down to water when stirred or thawed on the counter at room temperature.

Orange Pineapple Fluff
1- 20oz can of crushed pineapple in lite juice (drained)
1 small or 15oz can of Mandarin Oranges Lite (drained and diced)
2- 8oz containers of Vanilla Fat Free Yogurt
1- 8oz tub of Lite or fat free Cool Whip
2- small or 1 large Sugar Free/Fat Free Instant Jello White Chocolate
Pudding (may use vanilla)

Mix the yogurt and dry pudding together until smooth.(I just sprinkle the dry pudding over the yogurt, and stir it in). Will be a bit thick. Add the pineapple and oranges. Fold in the Cool whip. Chill at least an hour. Fabulous!

Happy Cooking!
Dee in S. Illinois, definitely snowless

Frozen Lemon Crunch

Filling:
1 cup undiluted evaporated milk
1/3 cup lemon juice
2 eggs
1/2 cup sugar
1/2 tsp salt
1 tsp grated lemon rind

crunch topping:
1/2 cup finely crushed cornflakes
2 tbsp melted butter
3 tbsp sugar

Chill evaporated milk in freezer tray until soft ice crystals form around edges of the tray (15 - 20 minutes). Whip until stiff (about 1 minute). Add lemon juice and whip very stiff (about 2 minutes
longer). Beat eggs, 1/2 cup sugar, and salt until thick and creamy (about 4 minutes). Fold in whipped milk and grated lemon rind. Spoon into refrigerator tray (on large or 2 small trays). To make toppings, mix cornflakes, butter and 3 tbsp sugar together in bowl. Sprinkle over top of filling. Freeze until firm (about 2 hours). Serve cold.
Makes 6-8 servings
Linda

Apricot Cheese Ball
8 ounces cream cheese, softened
15 dried apricots, cut finely
1 teaspoon apricot preserves
1 teaspoon granulated sugar (optional)
1 teaspoon vanilla extract
Ground walnuts or pecans

Mix all ingredients, withholding sugar until you taste test. If you feel that it needs sugar, then add. Roll into a ball by placing mixture in plastic wrap and then forming it. Chill overnight to let
flavors blend. Serve with bland crackers.
Linda

I am looking for recipe for cookie bars. I believe it is called chocolate chip pear bars. It is made with chocolate chips and canned pears. It used a 9x13 pan.
Thanks for your help. Laura

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Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad

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Hi Nancy,
I absolutely LOVE your newsletter!
This recipe is to Carol's request for a recipe for Peanut Butter Cup from the South Beach Diet in your 6-15-04 newsletter.
Rosie in Pa.

South Beach Peanut Butter Cup
Created by South Beach Diet Online members, this tastes just like the real thing! Makes 1 serving.

1 no sugar added fudgesicle
2 tablespoons peanut butter
2 tablespoons light frozen
whipped topping or whipping cream

Take a no sugar added fudgesicle and scrape it off the stick (microwaving it for about 15 seconds helps). Then add 1-2 tablespoons of peanut butter and 1-2 tablespoons of light frozen whipped topping or whipping cream. Mix together and enjoy.

This recipe is optimal for Phase of the South Beach Diet.

I am looking for a peanut butter fudge recipe that has a layer of chocolate on the top. My husband's boss's wife sent some over to us at Christmas time and it was so very creamy, smooth and delicious.
Thank you, jackie in KC

Thank you BETTY for that peanut butter cookies recipe! My all time favorite, right out of Fanny Farmer's cookbook. Mom also taught me with them over 50 years ago.

Thank you Nancy for the link to the mattress heater and for all you do and hope things are going slightly better in your home.
Sybil-Angelica from Sherbrooke

This is for Shirl Re: meatballs.
I buy any type frozen meatballs , cheaper the better. The secret is to steam the meatballs BEFORE adding them to your sauce. That way they are moist and are ready to soak up the sauce. For a sauce you can buy the can type and sauté onions, lots of garlic and some green pepper. Add to the store bought sauce, and sprinkle with Parmesan cheese and you have a
great and easy meal.
Sandy in deep south Texas

I found this recipe of my mother, Eleanor Mitten, and thought that Susan in PA would find it the right one.

Preheat oven to 325 degrees. Bake for 1 hours

Cheesecake
l-l/2 c sifted cake flour
l/4 tsp. salt
l/2 tsp baking pdr. (sift these three together into a large bowl and
set aside)

5 eggs, separated
l-l/2 c sugar
3/4 tsp cream of tartar
1 tsp vanilla extract
l/2 c cold water

Beat egg yolks until thick and lemon colored. Add l/2 cup cold water and beat until light and fluffy. Gradually add sugar. Told in dry ingredients, a little at a time.

Beat egg whites, to which you add the 3/4 tsp of cream of tartar and beat until stiff, but not dry.

Fold into the egg yolk batter. Add vanilla.

Pour in a 10", ungreased, angel food pan. Bake at 325 degrees for 1 hours.
mjf

I don't have a meatball recipe for you, but I can share a tip my grand-aunt used for making meatballs. Instead of trying to scoop morsels by the spoonful to make uniformly-sized meatballs, she rolled out the meat mixture in a big rope and then just cut off equal portions and rolled them into balls. The result was a much more uniform batch of meatballs without spending a lot of time to get them that way.
Mary in NE

Wondering if anyone has a recipe for horseradish dill pickles??
thanks, Janie

For Peggy from Belleville Ontario Canada: Check out ebay. I’ve seen lots of Oster Kitchen Center parts including the older motors offered for sale.

Dawn in MN

To Robert in Ohio,

Corn Casserole
Sorry, I forgot to put the size but I use the large cans of corn. I think they are 15 oz.I also. Use a glass 8 x 8 pan.

Minnie/TX

For Linda Boyles, Fairborn Ohio and anyone else who wants a little bit different beef, vegetable soup. I made some changes when I made it but here is the whole recipe.
Betty in ME.

The Lady and Sons Beef Vegetable Soup
2 1/2 to 3 pounds of short ribs or boneless chuck roast
2 T of vegetable oil if using chuck roast
4 quarts of cold water
1 T dried Italian seasoning
3 T dried parsley
1 tsp garlic powder
1 T beef bouillon granules
1 T the Lady's House Seasoning* recipe below
1 T The Lady's Seasoned Salt
2 bay leaves
1/2 tsp black pepper
1 tsp celery salt
1 T Worcestershire sauce
1 1/2 cups chopped onions
1 28oz can diced tomatoes
1 cup thinly sliced carrots
1 cup diced carrots
1 cup sliced green beans fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
2 tsps Accent (optional)

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation.) Add the water, seasonings, onion, and tomatoes and bring to a boil over high heat. Cover the pot, reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni, and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Add Accent, if desired, and adjust the other seasonings to taste. To remove excess fat from the surface of the soup swirl a lettuce leaf around the surface- it will pick up a lot of the fat.

Here is the recipe for her House Seasoning, she doesn't give one for the Seasoned Salt. Paula always says to mix this up and keep a shaker of it by the stove.

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Source: http://www.foodnetwork.com/food/recipes/

Also sent in by Wendy, Gloucester City, NJ and Bonnie in Delaware

Good Monday morning Nancy and furry assistants. I submitted this recipe for rum cake sometime last week, but it hasn't appeared in the newsletter. Don't know what happened, but maybe I did something wrong when I submitted it. Anyway, here it is again. It really is worth giving it a try.

It is slightly different but absolutely delicious. I don't remember where I originally found the recipe, but when I Googled it, I found it at www.CDKitchen.Com. It is without a doubt the best rum cake I have ever eaten. You will be surprised at the difference the banana liqueur makes.

Easy Rum Cake
1/2 cup pecan pieces
1 box yellow cake mix
1 pkg vanilla pudding mix
1/2 cup dark rum
1/4 cup banana liqueur
1/2 cup vegetable oil
4 extra large eggs

Rum Syrup

1/2 cup butter, melted
1/4 cup dark rum
1/4 cup banana liqueur
1 cup sugar

Directions: Lightly grease and flour inside of bundt pan, then shake excess flour out. Sprinkle pecans evenly around pan bottom.

Combine cake mix, pudding mix, rum, liqueur, oil, and eggs by hand. Then use electric mixer at medium speed for 2 minutes, no longer.

Pour batter in pan and bake at 325F for 55-60 minutes or until cake tests done. Just before cake is done, prepare the syrup.

Syrup: Melt the butter, rum, banana, and sugar in a large saucepan. Slowly bring to a rolling boil for 2 minutes (watch carefully, the syrup rises up high in the pan). Do not overcook or it will become too thick.

Spoon the syrup over the cake immediately after removing cake from the oven making sure syrup is evenly distributed and allowed to run down the inside of the pan. (I poke holes all over the cake with a wooden skewer). Let the cake stand 30-40 minutes then turn out and enjoy! Yum-m-m!

Donna in NW GA

Hi Nancylanders,
I would like to reiterate Marcie from Wis. message in Jan. 21st newsletter. I too am a diabetic, with heart problems, and I love this website. I look forward to it everyday, and copy many of the recipes, even though I am unable to eat them. I'd love to see more "heart healthy" recipes in the newsletter. I am also trying to lose about 50 lbs. :):)

"My Dad had a heart attack recently so is on several special diets I am looking for recipes that are for diabetics, Low salt, low cholesterol, low fat and low carbohydrates. I hope someone out there can help me Any help would be greatly appreciated. Marcie from Wis."

My two fur babies, Sammy and Rebecca send a big hello to, Siggy and Ditto.

Hugs, Dianne in East TN

Comment
While the purpose of this newsletter is not for special diets, there are "diet" recipes posted from time to time. I did post several recipes at the end of this newsletter that include points and some include nutritional information. Many recipes that are in the special diet category are copyrighted and can not be posted to the newsletter. If anyone has some TNT recipes that are not from Weight Watchers and other copyrighted sources, I will post up to 4 of them each day at the bottom of the newsletter and call it "Diet Corner." To be posted in this area they must include nutritional values. I will calculate the Weight Watcher Points from the nutitional values. Today's diet recipes were pulled from 1997 newsletters and one from 2004.

For Ginny Lee in upstate NY here is a peanut butter pie I used to make my daughter, who wanted peanut butter on everything.

Peanut Butter Pie
3 egg yolks
2 C milk
1/2 C peanut butter
pinch of salt
1 C sugar
1 t vanilla
4 T flour
1 t butter

Cook until thick. Pour into baked pie shell and top with meringue.

Freida from TX

Hi Nancy and everyone in Nancyland;

Here is a recipe for Paul in MN who in the Jan 17 newsletter wanted a recipe for donuts! These are delicious my husband is the only one who makes them. I don't try because I usually mess his recipes up (or at least that's what I tell him just to get him in the kitchen)!! LOL ; )

Michael's Grandma's Fry Cakes
(Delicious Donuts)
1 cup sugar
2 eggs
3 Tablespoon Crisco
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon nutmeg
1 teaspoon baking soda
1 cup buttermilk
3-1/2½ cup flour
pinch of salt
Oil

Preheat oven to 375 degrees.

Mix the sugar, Crisco and eggs. Add the baking powder, cinnamon, nutmeg, and salt to the flour. Add baking soda to buttermilk. Mix alternately until mixture holds together. Add a little more flour if needed. Turn dough onto a floured surface and knead until it springs back when pushed in. Roll out, cut with a doughnut cutter. Drop in hot Crisco, which has been heated to 375 for about 3 minutes. Turn the doughnut after they come to the surface of grease (about 1 ½ minutes). Drain on paper towels.

Nicole (the cookie lady) WNY

To Mary K in New Jersey. Yes granulated tapioca is same as minute tapioca as far as I know. I buy bulk granulated tapioca at my favorite Mennonite store and use it the same for pudding and thickening. It is a lot cheaper too.
Mary Ann upstate N Y.

Hi Nancy:
This is for Nancy in Minneapolis requesting the cheesecake. The recipe I have is for a Lemon Cheesecake and is a lite one. I use this one a lot and I do not see why you could not use any pudding mix you like. Here is the recipe:

Busy Day Cheesecake
1 large package cream cheese (8 oz.)
2 C whole milk
1 small package lemon jello instant pudding
1- 8" graham crust

Stir cram cheese until soft with 1/2 C milk, add the remaining milk and pudding. Beat slowly with beater, just till well combined. Do not over beat. Pour at once into graham crust. Sprinkle a few crumbs over cheese cake and refridgerate for an hour. Serve and enjoy.
This recipe is very old, I have had it over 50 years.
Judy in Ohio, Enjoy

Diet Corner

Orange Dreamsicle Dessert
1 (3-ounce) box sugar free orange jell-o
1 (3-ounce) box sugar-free instant vanilla pudding
1 small can mandarin oranges, drained
8-ounce fat-free whipped topping

Add 1 cup boiling water to jell-o and dissolve. Add 8 ice cubes and stir until melted. Add dry pudding, whipped topping and drained oranges. Refrigerate. 1-cup is 1 WW point

Sent in by Susie Indy on July 23, 2004

Peachy Pork
1 pound lean pork tenderloin, sliced
1/2 cup white wine
2 teaspoons Dijon mustard
1 tablespoons peach sugar free jelly
salt to taste
pepper to taste

Pound tenderloin slices to 1/4 inch thickness. Brown in spray nonstick skillet for 3-4 minutes. Remove and keep warm. Add remaining ingredients to skillet and heat until bubbling. Pour over tenderloin slices. Makes 4 servings

Calories 161 Fat 2g Fiber 0g Carbohydrate 3g Cholesterol 60mg Sodium 151mg
Weight Watcher Points - 3 Points

Pork Stir Fry
2 pounds Lean Pork Tenderloin (bite-sized pieces)
1 package (9 ounces) frozen carrots
3 cups broccoli florets
1/3 cups sweet and sour sauce
salt to taste
pepper to taste

Cook pork on medium heat in sprayed nonstick skillet, stirring constantly for 4 minutes. Add carrots and cook and stir for 2 minutes. Add broccoli and sauce. Cook, stirring constantly for 3-4 minutes utnil broccoli is crisp tender. Good served over white rice.
Makes 4 servings

Calories 162 Fat 4g Fiber 4g Carbohydrate 11g Cholesterol 45mg Sodium 217mg
Weight Watcher Points - 3 Points
Nancy

Apple Crisp
4 cups tart apple -- thinly sliced, peeled
3 tablespoons light brown sugar -- packed
1/4 teaspoon ground nutmeg
1/2 cup unbleached flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 tablespoons egg substitute, fat-free
1 cup nonfat vanilla frozen yogurt ice cream

Coat an 8 x 8-inch-square baking dish with nonstick spray. Toss apples in dish with brown sugar and nutmeg, and spread apples evenly over dish bottom.

Whisk flour, granulated sugar, baking powder and cinnamon in a bowl. Add egg substitute and mix with a fork until crumbly. Sprinkle crumb mixture evenly over apples.

Bake at 400 until apples are tender and topping is browned, about 30 minutes.

Serve warm with frozen yogurt ice cream.

Weight Watcher Points - 5 Points
NOTES : Per serving: 262 calories, 0.5 g fat (2% of calories), 2.2 g dietary fiber

There were so many recipes sent in by our family (members) that not all would fit in the newsletter. 
Nancy

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Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

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