Start Saving Today!

Feb 6, 2010

Parmesan Fish Fillets

Parmesan Fish Fillets

Makes: 8 servings


* 2 lbs. cod fillets

* 4 large onions, sliced

* 1-1/2 tsp. garlic powder

* 1/2 cup fat-free mayonnaise

* 1/2 tsp. garlic powder

* 1/4 cup fat-free Parmesan cheese

* 2 tbsp. Worcestershire sauce

* 2 tbsp. lemon juice


* Preheat oven to 350 degrees. Lightly spray 9x13-inch baking dish

with nonfat cooking spray.

* Cut fish into individual portions.

* Arrange onions on bottom of baking dish and place fish pieces on


* In a small bowl, combine mayonnaise, garlic powder, Parmesan cheese,

Worcestershire sauce, and lemon juice and mix until blended.

* Spread mixture over fish pieces and bake in preheated oven 35 to 40

minutes,or until fish flakes easily.



Yield: 12 servings

1 pk (9-oz) chocolate wafer cookies

4 TB Butter, melted

3 pk (8-oz) cream cheese, softened

1 c Sugar

4 Eggs

1 TBS Vanilla extract

2 c Heavy cream

1-1/2 LB Snack-size Snickers bars; each cut into sixths

Yummy Fudge Topping (see separate recipe)

Preheat oven to 325 degrees. In a food processor, grind cookies into

fine crumbs. Add butter and process until well blended. Press into

bottom and about 1 inch up sides of a 9-1/2-or 10-inch springform

pan. In a large bowl,beat together cream cheese and sugar with an

electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in

eggs, one at a time. Beat in vanilla and 1 cup cream; beat 3 to 4

minutes. Fold in 1-1/2 cups cut-up Snickers pieces. Turn into a crumb-

lined pan. Bake 1 hour and 15 to 25 minutes, or until cheesecake is

almost set but center still jiggles slightly. Let cool to room

temperature. Sprinkle remaining candy pieces over top of cheesecake.

Refrigerate at least 4 to 5 hours before serving. Run a knife around

edge of pan to loosen cake and remove springform side of pan. Just

before serving,drizzle Yummy Fudge Topping over cake. Whip remaining

1 cup of cream until stiff and spoon a dollop over each slice.

Apple Pie Squares

Apple Pie Squares

Struesel Topping:

1 cup all-purpose flour

1 cup walnuts, chopped

1/2 cups packed light brown sugar

1/2 cup butter (1 stick) softened (no substitutions)

1 T. vanilla extract

1 t. ground cinnamon

Shortbread Crust:

3 cups all-purpose flour

1/3 cup sugar

1/4 t. salt

1 cup cold butter (2 sticks) cut up (no substitutions)

Apple Filling

3 T. butter (no substitutions)

3 lbs Golden Delicious apples, peeled, cored, and cut into 1/2-inch


3/4 cup dark seedless raisins

1/2 cup packed light brown sugar

3/4 t. ground cinnamon

1 T. plus 1 1/2 t. cornstarch

3 T. fresh lemon juice

Preheat oven to 375 degrees. Lightly grease 15 x 10 jelly-roll pan.

Prepare Struesel Topping: in medium bowl, with hand, mix all topping

ingredients until mixture comes together. Shape into a ball; cover and


Prepare Shortbread Crust: in large bowl, combine flour, sugar, and

salt. With pastry blender or 2 knives used scissor-fashion, cut in

butter until mixture resembles fine crumbs. Sprinkle crumbs evenly in

prepared pan. With hands, firmly pat crumbs into bottom of pan to form

a crust. Bake crust 20 to 25 minutes or until lightly browned (crust

may crack).

Meanwhile, prepare Apple Filling: in 12-inch skillet, melt butter over

medium heat. Add apples, raisins, sugar, and

cinnamon, and cook 15 minutes or until apples are tender, stirring

occasionally. In cup, mix cornstarch and lemon juice; stir into apple

mixture until thickened (it will thicken almost immediately). Remove

skillet from heat.

Spoon hot apple mixture over warm crust. Break struesel topping into

1/2-inch chunks, and scatter over apple mixture.

Bake 30 minutes or until struesel is golden. Cool completely in pan on

wire rack. When cool, cut lengthwise into 3 strips, then cut each

strip crosswise into 6 pieces. Use wide metal spatula to lift and

serve squares.

About 425 calories per square, 4 g protein, 52 g carbohydrate, 23 g

total fat (12) saturated), 3 g fiber, 49 mg cholesterol, 225 mg sodium

Prep: about 1 hour

Bake: about 50 min

Makes 18 squares

Berry Mini Breads

Berry Mini Breads

1/2 c butter or margarine, softened

1 c sugar

2 eggs

3 c flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 c buttermilk

1 c whole berry cranberry sauce

1 c fresh or frozen blueberries

Cream butter and sugar. Add eggs, one at a time, beating well after

each addition. Alternately add dry ingredients and buttermilk. Stir in

cranberry sauce and blueberries. Pour into 4 greased loaf pans (5 3/4

by 3 by 2)

Bake for 25 to 30 minutes at 350, or until a toothpick tests clean.

Cool in pans for 10 minutes, then remove to wire


Makes 4 loaves.

Mexican Lasagna Chip Dip

Mexican Lasagna Chip Dip

1 pound ground beef

1 cup diced onion

1 (16 ounce) jar salsa

2 (16 ounce) cans refried beans

2 (4 ounce) cans chopped

green chile peppers

1 (2 ounce) can sliced black

olives, drained

2 (8 ounce) packages cream

cheese, sliced

2 cups shredded Cheddar cheese


1 Preheat oven to 400 degrees F (200 degrees C).

2 Place ground beef and onions in a large, deep skillet.

Cook over medium high heat until onions are soft and


beef is evenly brown. Remove from heat.

3 Drain beef and mix in salsa, refried beans, green chile

peppers and black olives. Transfer mixture to a 9x13 inch

baking dish. Layer with cream cheese slices. Top with

Cheddar cheese.

4 Bake in the preheated oven 10 to 15 minutes, or until

cheese is melted.



1 lb fresh green beans, ends trimmed

1 T olive oil

1 sweet onion, chopped

1 tsp sugar

1 clove garlic, minced

1 T fresh rosemary, chopped

2 T vinegar

1/2 tsp dry mustard

Place green beans in a saucepan and add just enough water to cover.

Bring to a boil and cook for 5-8 minutes or until crisp-tender. Drain

and set aside.

Heat oil in a skillet and add onion and sugar. Cook onion for several

minutes. Add garlic, rosemary, vinegar, and dry mustard, and cook for

several more minutes. Remove from heat.

Pour sauce over green beans and toss. Chill until ready to serve.

Macaroni Combo Casserole

Macaroni Combo Casserole

1 cup uncooked macaroni of choice

1/8 pound shredded cheese of choice

1/8 pound ground ham

1 10 oz can cream of chicken soup

1/2 can water

2 hard-boiled eggs

1 tablespoon diced onion

Combine all of the ingredients and place in a small

casserole dish. Bake at 350* for 1 hour.

Cherokee Blackberry Cobbler

Cherokee Blackberry Cobbler

1 cup of fresh or frozen blackberries

1/2 cup of honey plus 2 tbsp.

1 cup of corn meal

1/3 cup of milk

2 tablespoons of butter

1 egg, slightly beaten

Combine honey, milk, butter, egg and salt. Add cornmeal to make a

batter. Grease a small casserole dish. Add berries and several

tablespoons of honey. Pour batter over the berries. Bake at 375

degrees for 35 to 40 minutes. Cool and serve with thick cream.