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Recipes I've Shared:
Blueberry pie is blueberry pie, right? Not much you can do to change it. Well, it ain't necessarily so. We discovered that simmering the blueberries in wine before using them enhances their flavor; they don't taste like wine, just more like themselves.
We always use frozen blueberries for pie, considering the price and intensely seasonal availability of fresh. We find simmering the frozen berries in wine before using them allows them to thaw and release some of their liquid; the liquid then evaporates as the berries gently simmer. This prevents the finished pie from being watery, in addition to giving it great flavor.
Great muffin - adapted from All Purpose Bran Muffin by another user. Had to double the yogurt, add more canola, and more raisin bran. Without fruit and nuts, 212 calories 7 g fat 37 carbs 4 fiber 5 protein per muffin.
If you use reduced fat sharp cheese, make sure it is an extra sharp variety like Cracker Barrel 2% Extra Sharp Cheddar. You will save about 25 calories and 3 grams of fat per serving.
A delightful salad with reduced fat cheddar, bacon, green onions, light sour cream and light mayo.
From Most Loved Recipe Collection, absent the celery and jalapenos, but with chicken breast.
Was using up some "no-no" ingredients from Christmas - the original recipe contains no half and half or cheddar cheese. I love it both ways!
Pillsbury Reduced Sugar Brownies replacing eggs with egg whites and oil with sweet potato.
Modified Coach Nicole's Chewy Oat and Nut Granola bars because I made so many substitutions and additions.
Original recipe was just corn, red and green peppers and butter and it was cooked in a foil pouch over the grill - yum! This is what it has evolved to with the additions from our garden.
Adapted from the KFC Top Secret recipe, with Splenda and low fat mayo and fat free buttermilk.
Uses both Aunt Jemima Original and Whole Wheat Blend pancake mixes