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Oct 6, 2009




1/2 cup butter
3 tbsp. confectioners sugar
1 cup sifted flour

Preheat oven to 350°F.
Combine mixture for crust and spread evenly in a greased 8 inch square pan. Bake 20 minutes, or until golden and set. Remove from oven and set aside.


1 cup sugar
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla
3/4 cup finely chopped almonds or macadamia nuts
1/2 cup flaked coconut
1 12 oz can chunk pineapple, drained

Beat eggs and gradually add sugar, flour, baking powder, salt and vanilla. Beat at medium speed of electric mixture until smooth.
Add finely chopped nuts, coconut and drained pineapple.

Spread the mixture over the baked crust. Bake 35 minutes more at 350°F.

Remove from oven and cool 5 minutes before cutting into squares.




1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooks Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Estimated Times: Preparation - 45 minutes; Cooking - 13 minutes; Cooling Time - 1 hour refrigerating.

Yields 10.


2 cups all purpose flour
2 cups milk
2 cups sugar
2 cups blackberries
half stick of butter

Preheat oven to 350°F.
Add milk, sugar and flour to large bowl. Stir until it is a thick, creamy mixture; some lumps can remain. Set aside.

Microwave butter in a measuring cup or bowl until melted. Pour into pan.

Add milk, sugar and flour mixture to pan. Pour in and scatter berries.

Bake for 1 hour. Cobbler should be a tan color when done.



1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened

1. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
2. Preheat oven to 400°F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.

3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.

4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.

5. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie.

Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).


3/4 cup pumpkin
2 tablespoons molasses
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 tablespoons flour
2 eggs, separated
milk combined with 1 can of evaporated milk
1 teaspoon cinnamon
1/4 teaspoon ground ginger
2 tablespoons Myers rum
Pie shell

Separate eggs. In a clean bowl beat egg whites only until slightly foamy.
In a measuring cup, add 1 can of evaporated milk. Add regular milk until level in measuring cup reaches 1 1/2 cups total.

In a mixing bowl, combine all ingredients except egg whites. Beat one minute. Gently fold in egg whites.

Pour into pie shell.

Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes.


2 cups sugar
1/2 cup butter
3 large eggs
1 1/2 cups cooked, pureed pumpkin
1/2 cup water
2 1/2 cups sifted flour
1/2 tsp. baking powder
1/2 tbsp. baking soda (scant)
1/4 tsp. cloves
1/4 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup chopped nuts
1/2 cup chopped raisins (optional)

Preheat oven to 350°F.
Cream together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.

Squeeze excess moisture from pumpkin (if using fresh or frozen). Stir in pumpkin and water and mix well.

Whisk together dry ingredients and gently fold them into the liquid ingredients. Mix only until dry ingredients are moistened. Stir in nuts and raisins.

Pour into a large loaf or Bundt pan that has been well greased with shortening. Bake for about 1 hour or until a cake tester inserted in center comes out clean.

Cooks Note: Recipe may be easily doubled and baked in 3 large loaf pans. Pumpkin Gingerbread freezes well for 3-4 months if tightly wrapped.


1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner 1 cup frozen mixed vegetables (peas, carrots, corn) 1 can ( 6 oz.) white tuna in water, drained, flaked
8 RITZ Crackers, crushed

PREPARE Dinner in large saucepan as directed on package, adding vegetables to the boiling Macaroni water for the last 2 min.

ADD tuna; mix lightly.

TOP with cracker crumbs just before serving.

Classic Macaroni Salad

8 Oz. elbow macaroni (about 1-3/4 cups)
1 Cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. vinegar
1 Tbsp. Hellmann's® or Best Foods® Dijonnaise™ Creamy Dijon Mustard
1 Tsp. sugar
1 Tsp. salt
1/4 Tsp. ground black pepper
1 Cup thinly sliced celery
1 Cup chopped green or red bell pepper
1/4 Cup chopped onion

Directions Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
In large bowl combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, mustard, sugar, salt, and pepper. Stir in macaroni, celery, green pepper, and onion. Serve chilled or at room temperature.

Also terrific with Hellmann's ® or Best Foods ® Light or Canola Cholesterol Free Mayonnaise.

Carnation® Mashed Potatoes

6 Medium (about 2 lb. total) potatoes, peeled and cut into 1-inch pieces
1 Cup NestlĂ©® Carnation® Evaporated Milk
1/4 Cup (1/2 stick) butter or margarine

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
Return potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Season with salt and ground black pepper, if desired.

Note: Chopped green onions, chopped parsley, or cooked, crumbled bacon may be added to mashed potatoes.

Apple-Cranberry Slaw

8 Cups finely shredded cabbage (about 1/2 head)
2 Cups shredded carrots
2 Medium Granny Smith apples, cored and chopped
1/2 Cup dried cranberries or raisins
80 Sprays Wish-Bone® Salad Spritzers® French Flair Vinaigrette Dressing

In large bowl toss all ingredients except Wish-Bone® Salad Spritzers® French Flair Vinaigrette Dressing. Just before serving spritz with dressing.

5-Minute Coleslaw

1 Cup Hellmann's® or Best Foods® Light Mayonnaise
2 Tbsp. lemon juice
2 Tbsp. sugar
1/2 Tsp. salt
1 Pkg. (1 lb.) shredded coleslaw mix or 6 cups shredded cabbage

In large bowl combine Hellmann's® or Best Foods® Light Mayonnaise, lemon juice, sugar, and salt.
Add coleslaw mix; toss well. Serve chilled or at room temperature.

Wheely Easy Mac with Cheesy

2 Cups (8 oz.) dry wagon wheel or rotelle pasta
1 Cup frozen edamame (shelled soybeans)
1 Can (12 fl. oz.) NestlĂ©® Carnation® Evaporated Milk
2 Cups (8-oz. pkg.) shredded Monterey Jack and cheddar cheese blend or other cheese blend
1/2 Tsp. garlic powder
1/2 Tsp. ground black pepper
1/2 Cup cherry or grape tomatoes, cut in half

Prepare pasta according to package directions, adding edamame to boiling pasta water for last 2 minutes of cooking time; drain.
Meanwhile, combine evaporated milk, cheese, garlic powder, and black pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
Add pasta and edamame to cheese sauce; stir until combined. Add tomatoes; stir gently until combined.

Zucchini and Yellow Squash Saute

2 Medium zucchini
2 Medium yellow squash
3 Tbsp. olive oil
1/2 Tsp. salt
4 Cloves garlic, minced
1 Tsp. minced fresh marjoram
1 Tsp. fresh rosemary leaves
2 Tsp. minced fresh oregano leaves
1/4 Cup minced parsley leaves

Cut zucchini and squash in half crosswise. Cut in half again and cut into thin strips.
Heat oil in large heavy skillet over medium-high heat. Cook zucchini and squash until they begin to brown around the edges. Add remaining ingredients and stir to mix. Serve immediately.

Tuscan White Bean Salad

1 Medium onion, thinly sliced
2 Cloves garlic, minced
2 Tbsp. olive oil
1 19-oz. can cannellini beans, rinsed and drained
1 14 1/2-oz. can whole tomatoes, cut up
1 Tsp. poultry seasoning
1/3 Cup red wine vinegar
Garlic bread (optional)

In a large skillet cook onion and garlic in hot oil until tender. Stir in beans, undrained tomatoes, and poultry seasoning. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
Stir in vinegar and salt and pepper to taste. Cook, uncovered, about 5 minutes more or until desired consistency. Serve with garlic bread, if desired

Baked Garden Eggplant

2 Tsp. olive oil
2 Cloves garlic, minced
1 Medium onion, chopped
1 Tbsp. tomato paste
1 Medium eggplant, peeled and cut into 3/4-inch cubes (about 1 lb.)
2 Medium tomatoes, cored and chopped
1 Tbsp. chopped fresh basil leaves
1 Tsp. oregano leaves
1/4 Tsp. salt
1 Tbsp. grated Parmesan cheese
1 Tbsp. Italian breadcrumbs


Heat oven to 400°F. Spray 1 1/2-quart casserole with nonstick cooking spray; set aside.
Heat oil in small nonstick skillet over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomato paste and 1 tablespoon water.
Combine onion mixture and remaining ingredients except Parmesan cheese and breadcrumbs; mix well. Pour into prepared casserole; cover and bake 30 minutes. Stir. Bake 10 minutes longer; stir. Top with Parmesan cheese and breadcrumbs. Reduce heat to 375°F. Bake uncovered 10 minutes or until eggplant is tender

Apple-Walnut Sausage Stuffing

1 Lb. sausage
1/4 Cup butter or margarine
8 Oz. mushrooms, coarsely chopped
1 Large onion, chopped
2 Ribs celery, sliced
1 Large apple peeled, cored and diced (such as Braeburn and Gala)
2 Cups crushed herbed stuffing mix
2 Cups onion-sage crouton stuffing mix
1/2 Cup chopped walnuts or pecans (optional)
1 1/3 Cup chicken broth, heated
1 Egg, well beaten

Preheat oven to 325°F. Lightly grease 2-quart casserole or shallow baking dish. Meanwhile, cook sausage in large skillet; set aside in very large bowl. Melt butter in same skillet. Add mushrooms, onion and celery. Cook 4 minutes, stirring occasionally. Stir in apple; cook, stirring constantly, 2 minutes. Add to sausage in bowl.
Add stuffing mixes and nuts, if desired, to sausage mixture in bowl; toss to mix. Add broth and egg, tossing well.
Spoon into casserole or baking dish. Cover and bake for 20 minutes. Remove cover; bake 25 to 30 minutes more or until center is 165°F.

Buffalo-Style Chicken Tenders

1/2 Cup hot pepper sauce
6 Tbsp. Parkay® Original Squeeze
1 Pkg. (28.4 oz each) Banquet® Original Chicken Breast Tenders

Preheat oven to 425°F. Combine hot sauce and Parkay in large bowl, stirring well. Add chicken tenders; toss to coat. Arrange chicken tenders in single layer on 15x10-inch jellyroll pan
Bake 8 minutes; turn chicken tenders over, and bake additional 8 minutes. Serve warm.

Garlic Green Beans

1 Tbsp. olive oil
1 Tbsp. butter
4 Large cloves garlic, minced
1/4 Cup chopped onion
1 14-oz. can 99% fat-free chicken broth
1/2 Tsp. sugar
1 1/2 Lb. fresh green beans, cut into bite-size pieces
6 Slices bacon, cooked and crumbled

In saucepan place olive oil and butter over medium heat; add garlic and onion. Cook and stir constantly until tender, about 3 minutes.
Add chicken broth, sugar and pepper to taste. Bring to boiling; add green beans. Return to boiling, cover and reduce heat to low. Simmer 10 to 15 minutes or until beans are tender.
Meanwhile, prepare bacon. Place cooked beans in serving dish and top with crumbled bacon. Serve hot.

Pizza for Breakfast

1 8-oz. can refrigerated crescent rolls
1/2 Lb. deli ham, diced (about 1 cup)
1 Cup frozen hash brown potatoes with onions and peppers
1 Cup shredded sharp Cheddar cheese
4 Eggs
3 Tbsp. milk
1/2 Tsp. salt
1/4 Tsp. ground black pepper

Preheat oven to 375°F. Separate dough into 4 rectangles. Place in ungreased 12-inch pizza pan. Press over the bottom; build up edges slightly. Firmly press perforations to seal
Sprinkle ham evenly over crust. Top with potatoes and cheese. Beat eggs; stir in milk, salt and pepper. Pour over cheese in crust
Bake about 15 minutes or until center is set


When you’re trying to follow a lower-fat diet, learning a few flavor-boosting, fat-reducing cooking secrets makes it a whole lot easier. Of course, you can always substitute reduced-fat versions of foods for high-fat versions. But for an even greater flavor “bang for the buck,” try these “trade secrets” for making low-fat foods taste fabulous.

Flavor up salad dressings:
Sure, you can buy reduced-fat or fat-free dressings. But if you have a favorite full-fat dressing you love, try this tip for cutting the fat: Mix 1 part salad dressing to 1 part mild vinegar, such as cider vinegar or rice vinegar (the dressing will be slightly thinner and tangier). You can also use citrus juice instead of vinegar. Or, use bottled salad spritzers that have only 0.5g fat for 10 sprays.

Indulge in “fried food”:
Love the crispy texture of fried chicken or seafood, but hate the fat? Try oven-frying. First, coat a baking sheet with nonstick cooking spray. Then, dip meat or seafood into beaten egg substitute or a mixture of beaten egg white and skim or evaporated skim milk. Next, dip the food in seasoned breadcrumbs or crushed corn flakes or other cereal. Bake on the prepared baking sheet.

Go nutty:
Nuts are great flavor boosters, and they also have lots of heart-healthy fats. But even though they’re good for you, they still add to your total fat count for the day, so don’t use too much. Toasting them brings out their flavor, so you can use less.

Freshen up flavor:
One easy way to add flavor to foods prepared without fat is to add fresh herbs near the end of the cooking time. Fresh herbs also add a burst of flavor to salads. Cut back on salad dressing and add chopped fresh herbs such as basil, oregano or mint to salads.

Use oils wisely:
Oils such as extra virgin olive oil or nut oils have lots of flavor, so you don’t need much. One of the easiest ways to get the flavor of the oils without the fat grams is to buy a spray bottle and fill it with the oil. Spritz steamed vegetables, pasta, etc. with the oil just before serving.

Add cheesy flavor:
Use a sharp cheese instead of mild and you won’t need nearly as much to get the same flavor intensity. Use a reduced-fat sharp cheese for an even bigger fat reduction.

Create marinade magic:
Marinades and spice rubs add bold flavor with zero or very little fat. You can find a variety of marinades and rubs at your grocery store. (Just remember that rubs may be high in salt or very spicy, so don’t overuse them.)

Eating healthy is about enjoyment, not deprivation. When you add flavor and reduce fat, you can enjoy the pleasure of a delicious meal and know that you are doing your health a favor at the same time.


Basics of Heart-Healthy Eating
A heart-healthy diet is actually pretty easy to follow. Basically, heart-healthy eating means less fat, less sodium, fewer calories and more fiber. Read the nutrition labels on foods and use the following guidelines:

Select foods that are low in saturated and trans fats. Focus on lean meat, seafood and dairy products.
Keep total fat low — between 20% and 35% of your total calories — and get most of the fat in your diet from heart-healthy oils, such as olive oil.
Foods from plant sources — vegetables, fruits, grains and some oils — do not contain cholesterol. The bulk of your diet should come from these foods.
Eat foods high in heart-healthy Omega-3 fatty acids, such as salmon, nuts and flaxseed.
Eat foods low in sodium. That includes most fruits and vegetables, whole grains, low-fat or non-fat dairy products and moderate amounts of lean meat.
The Heart-Healthy Pantry / Refrigerator
Stock up on these foods and you’ll find it much easier to stick to your heart-healthy eating plan:

Heart-Healthy Oils
Instead of saturated fats like butter that are solid at room temperature, use monounsaturated fats, such as olive oil or canola oil; and polyunsaturated fats that come from nuts, seeds and nut oils. Monounsaturated and polyunsaturated fats can help reduce your total blood cholesterol and LDL cholesterol (the “bad” kind). Olive oil and nut oils, such as walnut oil, also provide great flavor.

Grocery list:

Olive oil
Nut oils
Sesame seeds
Unsalted nuts
Whole Grains
Whole Grains Pastas and breads made with whole grains are high in nutrients that promote heart health and help regulate blood pressure. They’re also high in fiber, and studies show that increasing the amount of fiber in your diet may also reduce heart-disease risk.

Grocery list:

100% whole-wheat bread
Brown rice
Unsalted nuts
Baked whole-grain crackers
High-fiber, low-sugar cold cereal
Wild rice
Fruits and Vegetables
Fruits and vegetables contain fiber and phytochemicals — valuable plant-based nutrients — that may lower cholesterol and blood pressure and reduce the risk of cardiovascular disease. Plan to stock up on a variety of fresh, frozen and canned fruit and veggies. Select low-sodium canned vegetables and canned fruits packed in juice. Keep bowls of fresh fruit such as apples, bananas, pears and oranges on the counter. Stock up on frozen berries and cut up raw veggies for snacks.

Grocery list:

A variety of fresh, frozen and canned fruit and vegetables
Legumes: Beans, Peas and Lentils
Legumes are great high-fiber sources of lean protein that are cholesterol-free and low in fat. Studies have shown that soybeans in particular seem to be especially beneficial to the heart.

Grocery list:

Dried or canned lentils
Black beans
Pinto beans
Chili beans
Red Wine / Grape Juice / Grapes
The heart-healthy benefits of red wine include reducing the risk of blood clots, reducing LDL (“bad”) cholesterol and maintaining healthy blood pressure – but many researchers believe grapes and grape juice offer the same health benefits.

Grocery list:

Red wine
Purple grapes
Purple grape juice
Nuts and Seeds
Nuts contain heart-healthy oils that experts believe may reduce the risk of blood clots and lower LDL cholesterol as well as improve the health of arteries. Nuts also provide Omega 3 fatty acids — healthy fatty acids that seem to prevent abnormal heart rhythms that may lead to a heart attack. Just be sure to eat plain, unsalted nuts. Flaxseeds are also a good source of Omega-3s.

Grocery list:

Roasted, unsalted walnuts
Other nuts
Fatty fish such as salmon, mackerel, tuna, herring and sardines are also excellent sources of Omega-3 fatty acids, which may reduce cholesterol and inflammation that can lead to heart disease. The American Heart Association recommends eating two servings of fish a week.

Grocery list:

There are plenty of wonderful foods to enjoy, whether you are trying to reduce your risk of heart disease or just want to eat a healthier diet in general. You don’t have to sacrifice flavor and variety to experience the wonderful benefits of heart-healthy foods!

Vegetable-Sweet Potato Latkes

1 Small red onion or large shallot, grated and squeezed dry
1 Cup shredded zucchini, squeezed dry (1 medium)
2 Cups peeled and shredded sweet potato (1 medium)
2 Eggs, beaten
3 Tbsp. flour
1/8 Tsp. nutmeg
1/4 Tsp. salt
1/4 Tsp. pepper
2 To 4 tbsp. vegetable oil


Combine onion, zucchini and sweet potato in large bowl. Add eggs, flour, nutmeg, salt and pepper, mixing well.
Heat 2 tablespoons oil in large heavy-bottomed skillet over medium-high heat. Drop heaping tablespoons of batter into skillet, 1 inch apart; flatten slightly with back of spoon. Fry 2 minutes per side, or until golden brown on each side. Drain latkes on paper towels. Add more oil as necessary and heat before making more latkes.