More About SRWOODSY
Visit My SparkPage
Send Me SparkMail
Recipes I've Shared:
From my New Mexico Cookbook by Lynn Nusom. My favorite cole slaw recipe. (The cookbook recipe has a note that says: Cole slaw is the perfect accompaniment to many New Mexican dishes.)
This is an adaptation from Harvest Granola recipe I got out of my Nesco Food Dehydrator cookbook. I used some lighter ingredients, and just changed some of the ingredients to my own liking. It's not low-cal, but it is one of the best "regular" granola recipes that I've come across. The dehydrator book has you making it into a granola "roll" and processing it in their machine. I just bake it in the oven. As with most granola recipes, there are endless possibilities for variations.
There are several variations to Gooey Butter Cake on razzledazzlerecipes.com. I got this pumkin version from their website, but customized it a bit to make a lighter version.
From the July 2008 issue of Southern Living magazine.
May double this and put in a 13 x 9 pan. (But use only one stick of butter, not 12 T). And cook for 1 hour.
For a neat presentation, bake for the same amount of time in 6 (8 oz.) ramekins on an aluminum foil-lined baking sheet.
This recipe came from the Aug/Sept 2004 issue of Taste of Home. Submitted by Redawna Kalnchuk from Waskatenau, Alberta. She says, "I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture, and are pretty, too -- with bits of pineappe, cranberries, and zucchini. They're great for brunch." I made some adjustments to make them healthier.
Got this recipe out of th Feb. 2007 issue of Gourmet Magazine. Note says: "Prized by gardeners during the Renaissance, celery root, or celeriac, has a light celery flavor and a dense flesh that is perfect for shredding into slaws. This salad is wonderful with Chicken and Biscut recipe (which is printed on the same page as the this one in the magazine). Also good with flank steak (recipe in same magazine issue). Leftovers are just as good as day before."
I got this recipe out of the November 2006 issue of Gourmet Magazine. A note said it was adapted from Calle Ocho. Note also states: "Making your own cereal couldn't be easier. This recipe is about personal taste -- adjust the fruit amounts to your liking."
Got an original version of this recipe out of Oct/Nov 2004 Taste of Home Magazine (submitted by Julie Dometrovich from Aliquiipaa, PA). But, then, adjusted it to make it low calorie.
(When preparing for a ladies retreat, I found that this recipe freezes well.) It is from a Taste of Home publication. It is a healthier version of a favorite recipe. The texture is incredibly smooth and light. (Taste of Home credits Darlene Kohler of Flower Mound, Texas for this version.)
Love this recipe. Might be good made with added chicken or beef. Got it out of Taste of Home Magazine. Can't remember which month and year. Comment says: Here's a wonderful zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. Don't remember where I got the recipe but I've enjoyed this layered brunch entree for years. -- Marilyn Morey of Mallard, Iowa.
I got this recipe out of a magazine, but am not sure which one. The original recipe called for regular peanut butter, but I used "Better 'n' Peanut Butter" to reduce the peanut butter calories in half.
In the June 2006 Gourmet magazine, this was touted as simple one-dish vegetarian meal that is hearty without being heavy. We add hamburger or sausage and other "pizza veggies" for variation.
The dressing for this salad can be used as a dressing for many salads. It's great.
Got this from a friend at church. OH MY GOSH! The best pecan pie recipe I've EVER tried. And so EASY!
A store near my daughter's house in California has peanut butter granola in the bulk food section. But I couldn't find it anywhere near my house in Illinois, so I found this recipe online and made my own. Now I'm glad I couldn't find it at the store. It's cheaper and I can control the ingredients that are used.
Tiramisu is my favorite dessert. I have a lot of different recipes for it. This one is by far the easiest and cheapest. And it is unbelievably delicious. I got the original recipe from Lalechera.com. But, I scaled the calories down by substituting some ingredients for lower fat or sugar alternatives. (With that said, tiramisu will never be a completely low calorie dessert.) Note: This recipe freezes well. Just thaw before serving.
Don't remember where I found this recipe. But it was our family's favorite chicken pot pie recipe. I'm putting it here because my daughter, Kelsie, is now getting ready to raise a family of her own. :) (2nd generation charm)
I got this recipe out of a Midwest Living publication. My husband and I both love them. Great way to start the day.
I liked these. Steve was okay with them. Dressing is kind of tangy/mustardy.
EXCELLENT! Can vary recipe for richness or lightness. I usually try to make it the lightest as possible. Can make it even lighter by just using plain unsweetened strawberries instead of making the topping as recipe says.
My friend Shelly Hanko liked this soup. I didn't use sugar snap peas, because I didn't have them on hand. I just used frozen peas, and added them at the end when I took it off the heat. It was better with the peas kind of crunchy.
The first time I made these bars, they got stuck in the pan. So, I dug them out and made it crumbly -- into a "candy crunch." It ended up pretty good. So, I'm going to try them another time and see what they're like when they turn out like they should.
EXCEPTIONALLY GOOD in the opinion of Steve and I! Good for use with leftover Thanksgiving turkey. But, also good in summer with chicken (for picnics, luncheons, showers, etc.) I use other kinds of bread for lighter calories. Steve especially likes the yogurt/mayo combination since he doesn't generally like mayo.
Original recipe called for any kind of nut. I used almonds. Will try later with other nuts for variety.
The recipe calls for 1 c. cake meal, but I used potato flour because I had it. Would like to try with cake meal. The recipe calls for choc. chips, but I had choc. covered raisins so I used them instead.
Delicious date filling and crumbly topping. Wonderful for care packages. (This recipe came out of the Taste of Home 2009 cookbook. Was submitted by Suzanne Caithamer, Cincinnati, OH.) Original recipe calls for a full cup of butter in the topping ingredients. I made it with half the butter. Original recipe used all sugar. I substituted it with half Splenda.
The best apple crisp I've tried so far.
From Cooking Light (Nov. 2008) I altered the recipe to make it even lighter.
Very good. Variations: Maple-date and cherry-oatmeal bars
This is a recipe I got out of Better Homes and Gardens, Oct. 2007. It was a $200 prize winner. The sauce made in step one tastes a lot like german chocolate cake frosting. The brownies are alright at room temp, but outstanding while still hot, and equally incredible if refrigerated and served cold.
I told a friend how much I like dates. She said I'd like this recipe. She was right! Thanks, Shelly.
Haven't tried this yet. Will try it and only enter the recipe if we like it good enough.
Always looking for ways to lighten recipes, so if anyone finds an alternative that tastes just as yummy, please let me know. (Will try applesauce replacement for the oil, but haven't yet).
I got this recipe off the back of the Manischewitz Matzo Farfel box. It originally calls for raisins instead of the figs. I didn't have raisins, so I just used figs. Will try with raisins sometime.
Recipes I've Rated:
Recipe Collections I've Shared:
|Robin's Spark Recipes
I began this cookbook because I wanted to ue the calorie calculator. Over time, I've begun putting old standby favorites in it.