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Recipes
Pigs in a Blanket
By Melzie
Heat oven to 375. Cut each dinner roll in quarters
- 32 Hillshire Farm Lil Smokies Cocktail link
- One 8 oz can refrigerated crescent dinner rolls
Pumpkin Mousse Pie
By Melzie
1. To make the filing, combine the pumpkin puree, sugar, pie spice, vanilla, and salt in a large bowl; beat with a ...
- 1 (15 oz) can pumpkin puree
- 2/3 cup sugar
- 1 1/4 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup water
- 1 (1/4 oz) envelope unflavored gelatin
- 3 1/2 cups thawed frozen light whipped topping
- 1 (6 oz) reduced fat graham cracker crust
- Pumpkin pie spice, for garnish (optional)
Pancakes-Buttermilk
By Melzie
Coat a large nonstick skillet with nonstick spray
- 2 ½ c whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 ½ c low-fat buttermilk
- ¼ c honey or maple syrup
- 1 egg or ½ c fat-free egg substitute
- 1 TB canola oil
- 1 tsp vanilla
Apple Pie-Deep Dish
By Melzie
Place apples in a 2 qt square baking dish
- 6 cups thinly sliced peeled cooking apples (2 pounds total)
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 1 TB cornstarch
- 1/8 tsp salt
- 3/4 cup all purpose flour or 1/2 cup all purpose flour plus 1/4 cup whole wheat flour
- Dash ground nutmeg
- 3 TB margarine or butter
- 2 - 3 TB cold water
- Skim milk
Apple Oatmeal Cookies
By Melzie
Preheat oven to 350 spray 2 baking sheets with nonstick cooking spray
- 1 1/2 cups quick cooking rolled oats, toasted until lightly browned
- 1/2 cup all purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup packed light brown sugar
- 1/4 cup reduced calorie tub margarine
- 1/4 apple, peeled, cored, and coarsely grated
- 1 egg
- 1/2 tsp vanilla
- 1/4 cup + 2 TB dark raisins
Sour Cream Pineapple Coffee Cake
By Melzie
Mix well and put in greased 9x13 inch pan
- AFTER BAKING:
- ¾ cup butter
- 1 ½ cups sugar
- 2 eggs
- 1 ½ tsp vanilla
- ADD: 2 ½ cups flour
- 1 cup crushed pineapple, drained
- ¼ cup pineapple juice
- 2 ½ tsp baking powder
- 1 cup sour cream
- 1 cup powdered sugar
- 2 TB pineapple juice
- ½ cup chopped nuts
Slow Cooker Market Stew
By Melzie
In a 5 or 6 qt slow cooker, combine onions, pasta sauce, broth, and the vegetable selection of choice
- SUMMER VEGETABLE SELECTION:
- 1 pound yellow onions, trimmed, cut into narrow wedges
- 1 jar organic tomato basil pasta sauce (8 - 10 oz jar)
- 2 cups low sodium vegetable or chicken broth
- 1 TB dried oregano
- summer or winter vegetable selection (see below)
- 1/2 pound boneless, skinless chicken breast, diced (Optional)
- 1/4 cup minced parsley (optional)
- 1 1/2 pounds assorted bell peppers, trimmed, seeded, and cubed
- 1 cup fresh corn kernels
- 1 pound zucchini, sliced
- WINTER VEGETABLE SELECTION:
- 1 pound yellow squash, pared, seeded, and cubes (3 1/2 cups)
- 1 pound yams or sweet potatoes, pared and cubed (3 cups)
- 1/2 pound carrots, pared and sliced (1 1/2 cups)
Layer Bars
By Melzie
Melt butter in 13x9 inch pan
- ½ cup butter or margarine
- 3 ½ oz blaked coconut
- 6 oz semisweet chocolate chips
- 6 oz butterscotch chips
- 1 cup chopped pecans or walnuts
- 1 can sweetened condensed milk
- 1 cup graham cracker crumbs
Banana Brown Rice Pudding
By Melzie
Combine rice, milk, and salt in medium saucepan; bring to a boil
- 1 cup cooked brown rice
- 1 cup fat free milk
- Pinch of salt
- 1 ripe banana, mashed
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp almond extract
Breakfast Egg Brunch Bake
By Melzie
Butter 9x13 pan. Line with bread cubes and top with cheese and meat
- 8 slices bread cut in 1” cubes
- 1 lb grated cheddar cheese
- 8 beaten eggs
- 2 tsp dry mustard
- 2 tsp salt
- 4 cups milk
- Ham, sausage, or bacon (browned) may be added