Slightly adapted from Taste of Home. I made this on Christmas Eve and it was still crunchy and good four days later. It is best eaten the same day or the next though. The original recipe called for an entire red onion, but I thought that looked like way too much onion. It also called for 6 oz olives, but I put in a bit less. Cooking time is actually chilling time.
Really tasty -- we ate it for breakfast. I made the mistake of using frozen blueberries and the topping took too long to get done -- the cake was almost burned. Use fresh. I used plain lowfat yogurt in place of the sour cream.
From Taste of Home. I cut this recipe into fourths and five of us ate it Christmas morning with leftovers. I used Muenster cheese and cut it very small. All of us (including 2 picky kids) really liked it.
From Taste of Home. The sauce makes the bottom of the baking pan REALLY sticky and icky, so next time I'll cover the pan with foil before I put the ribs in. I didn't really find basting necessary because the sauce was so thick -- it coated the ribs on its own.
From Evelyn Tribole's Healthy Homestyle Cooking. My whole family gave this high marks. I couldn't find whole grain biscuit dough, so I just used 9 oz of lowfat biscuit dough instead. I also used ff cream of chicken soup instead of the mushroom. The cookbook gives the stats as: 366 calories, 9 g fat per serving
From Evelyn Tribole's Healthy Homestyle Cooking. I used 1/2 lb's worth of Smart Ground instead of the ground turkey breast. My family was fooled :-) and they all liked it. I also used black beans, kidney beans, and pinto beans instead of 3 cans of pinto. The nutritional info in the cookbook is 282 calories, 3 g fat per serving.
This was in last Sunday's paper and I made it to bring in to work today. Several of my coworkers enthused over it and requested the recipe. The recipe called for one cup of chopped nuts, but I left them out.