Recipes (Most Popular)

Beautiful, easy to make pie! All family loves it!

Cookie crust icing and fruit what more do you need?

Delicious and simple. My family loves it!

A moist spicy cake...a good way to use some of those extra green tomatoes before frost hits. Sprinkle the finished cake with confectioners' sugar or a nice dollop of vanilla fat free yogurt. This can be made with or without the nuts, either way its very yummy.

Here's a great low-fat way to kick-start your morning or get that much needed afternoon boost.

Put together this meal while the orzo cooks and you'll be out of the kitchen in no time.

Simply Delicious!!!!!!

The ultimate, tasty oatmeal.

This is the yummiest way to have Thanksgiving without the holiday...Very filling and delicious with lots of the flavors of home.

Delicious, low fat muffin tops- easy to make and healthy too!

A great meal to freeze in an individual serving and take to lunch with you. Lower in sodium than a frozen dinner.

This is a tweaked recipe shared by a Spark friend. It is also my first Spark Recipe, so go easy on me. The nutritional info doesn't match exactly to what I have, but it's pretty close. These muffins are fantastic and I recommend you have plans to freeze or share them so you don't eat them all. Don't be afraid of the whole wheat flour. Due to the bananas these come out moist and delicious, not dry and compact.

This recipe makes about 24 mini muffins or 12 large ones. (It usually seems to make a little more, maybe 28 small ones or 13 large, etc.)

This is a recipe from last years food and family kraft book

Adapted from the blog "I'll Have What She's Having" - http://iwantthepie.wordpress.com/2010/06/2
7/raspberry-crumb-bars/. Even though I totally flaked out and forgot to bake the bottom crust for this (turns out you don't need to!), and the filling bubbled up like nothing else, the whole thing sets up as it cooled!

Strawberries are Ontario grown, rhubarb from my backyard behemoth!

Adapted from http://delightfullysweet.wordpress.com/200
9/11/02/espresso-crinkle-cookies/

From one of my mom's old international cookbooks, this is a great sweet and savoury condiment for everything from fish to chicken or rice! Serving size is 2 tbsp, recipe makes about 2 1/2 cups.

A delicious, nutritious snack - hot or cold! Leave the skins on the apples in this recipe for added colour, fibre and vitamins. Adapted from the University of Nebraska website.
Makes 8 1/2 cup servings.

I developed this lower fat version of my favourite moist lemon polenta cake which uses fat free yogurt instead of butter! Less than 200 cals and 1g of saturated fat per generous slice. It is also naturally gluten free.

I got this recipe off of the Betty Crocker site and it is delicious.
Enjoy!

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