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Recipes I've Shared:

Bob's Red Mill Corn Muffins

From the Bob's Red Mill Cornbread Mix bag.

Rice Cream Pudding (from Laurel's Kitchen)

This was my first experience with brown rice pudding - Yum! It really needs some fat to make it taste good, so I don't recommend using skim milk. Today I made it with Silk Unsweetened Soy Milk, and it set up just fine. Yum! I also didn't have enough raisins on hand, so I used up what I had, which was 1/4 cup - the original recipe calls for 1/2 cup of raisins.

Oatmeal Pancakes - Laurel's Kitchen

I sometimes add a small can or creamed corn to this recipe to make corn fritters - yum!

Jiffy Corn Muffin Mix (made with skim milk)

Made as directed on the box, with skim milk and one large egg.

Barley "Tabouleh"

I had about 1/3 cup barley sitting around, as well as parsley that needed to be used up.

30-Minute Red Lentil Soup (From Washington Post)

From the Washington Post, 10/11/2006 (The recipe says that it's "adapted from the new The Best of America's Test Kitchen 2007". The dates don't match up, so I guess that got by the proofreader.)

Red Velvet Chocolate Squares (from Costco Connection, April 2011)

I was a little skeptical of the ingredients in this, but it's REALLY rich and tasty! The original recipe specified 12 servings, but it's so rich, I cut it in to 16 pieces instead. In my opinion, the almond flavor is too strong, so I just leave it out. I also don't bother with the food coloring; it comes out a nice rich brown color. I can't taste the beets or beans at all! I bake this in my toaster oven, and they come out great. The nutrition info reflects 16 servings in the recipe.

Chi-Chi's Sweet Corn Cake (whole loaf)

Entered this so we could put it in our meal plan, as the packet didn't give the nutrition info as prepared.

Pumpkin Pie, Crustless, Soy Milk (Unsweetened), Coconut

Adapted from healthdiscovery.net recipes. I added Grape nuts for a "crust," and have used less Splenda than the original recipe. Today I had no egg whites on hand, so I used the flax seed meal that I did have as egg replacer.


Incredible! (1 rating)
Pumpkin Pie, Crustless, NonFat, Z-sweet

Adapted from healthdiscovery.net recipes. I made this less sweet than the original recipe. I've also put the spice proportions that I like, and have used real eggs instead of egg beaters. Substitute 1/2 cup of egg substitute or egg whites if you don't want to use the whole eggs.