This simple and tasty potpie recipe goes together quickly. It was created by Mary Zinsmeister of Slinger, Wisconsin and published by TOH. I'd use lower-fat ingredients (turkey ham, soup, milk and sour cream) to cut calories.
Credit for this dish goes to Ruth Ann Klassen of Aberdeen, Idaho who says this recipe came from her husband's grandmother. It's quick to make and very tasty. Hearty helpings of this specially seasoned rice will disappear in a hurry at your dinner table. Note: Cooking time does not include time to cook rice. An option is to use instant brown rice to reduce prep time.
Created for RSC #12...Summer's juicy ripe berries take center stage in this lovely dessert. Sweet strawberries and plump blueberries are layered in a cool, creamy filling between layers of softened graham crackers. Each bite brings a touch of richness that'll make your guests think you've got Emeril hiding in your kitchen pantry! This recipe can easily be cut in half and can accomodate frozen berries, but fresh are preferred. Prep time does not include the 8 hours necessary to soften the graham crackers.
Low fat and low sugar yumminess! Found in Diabetic Cooking magazine, we enjoy these not-too-sweet cake-like muffins with fresh blueberries. With just a hint of orange flavor, I think I'll add one teaspoon of orange zest next time. If you prefer a sweeter muffin, I'd suggest increasing the sugar to 1/2 cup. This recipe can make 6 jumbo muffins or 3 jumbo/ 6 regular or just 12 regular!
This recipe seems to have everything a hungry person needs for breakfast. I found this in an old cookbook, and the picture looks fabulous! I would think alternate ingredients would work just as well: sausage, onion, bacon, different cheeses.
I'm not a nut over butterscotch anything, but this is really good! If made with low fat cream cheese and ff ice cream topping, it can be justified (in my opinion) as being a great way to help get your daily fruit servings in. :) This is especially good with tart, crisp Granny Smith apples. 2-3 hours chilling time is recommended.
I haven't tried this yet, mostly because I don't have any coffee cans! This requires 2 one-pound cans that rise and bake right inside. I think the round slices would create a lot of interest too. Let me know how it turns out!
Note: times do not include rising and cooling time.
I've taken this several times to gatherings and it's always cleaned up. Everyone asks for the recipe and I'm almost embarassed to say it's made from a cake mix. The recipe and instructions are made for a 15.5" x 10.5" jelly roll pan. If a different sized pan is used, you may need to adjust the baking time.
I first had this at a school potluck and I indulged in more than my fair share! This feeds a small crowd of 16 people and the best thing is that it doesn't need refrigeration. It can be baked and kept at room temperature for up to one day.
Another Pillsbury winner...credit goes to Karen Durrett from Oregon for creating this wonderful dish in the 1994 Pillsbury Bake-Off. A *tostizza* is a combination of a pizza and a tostado. It's piled high with chicken and black beans that'll make your mouth water.
Credit for this 1998 winning recipe goes to Joan Baker of Oregan. While the chicken breasts cook, whip together the garlicky mushroom-tomato topping fragrant with basil. Sounds like a quick, full-of-flavor entree that will impress everyone!