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    6 Recipes

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    2 Reviews |  By Kandake

    I love these gingersnaps. They don't include any egg, and a very small amount of margarine, so they are lower in fat and cholesterol than most other gingersnap recipes I've tried. I also like that they are drop cookies. Besides cutting the prep time by removing the necessity of chilling before baking, this also makes for a lot less mess on your hands. It also feels nice to sneak a bit more fruit into the family's diet. The end result is a big, light, crispy-outside, chewy-inside "snappy" snap that is great with coffee, cocoa, or milk, and travels well. They are also sturdy enough to sandwich together - you might try with a light cream cheese frosting, or even vanilla ice cream, between two cookies for a kid-pleasing treat.

    Recipe #63362

    2 Reviews |  By Kandake

    This is remniscent of stroganoff, but with less fat, a quicker prep time, and a little more kick. If you prefer, you can substitute ground beef for the ground turkey, and/or full-fat sour cream, and it will be richer, yet more fatty. You can also substitute fat-free chicken broth for the wine, if you prefer, but the taste will be slightly different, and you may need to cut back on the salt added. If too much liquid evaporates to leave a saucy consistency, you can add another 1/4 c water. I have also tried adding 1 c cooked green beans or substituting them for the mushrooms, and that variation was also tasty. For even more kick, try adding chopped onion (saute with the meat and garlic) and/or a few drops of hot sauce.

    Recipe #62457

    This is a great, light chicken soup recipe that's ideal for using up leftover rice, pasta, veggies, and/or chicken. You can also use fresh, of course, but I've found that it's a great way to use up those little bits of leftovers. It's very easy to put together and tastes great every time. In addition to the herbs called for, you might also try adding 1 tsp rosemary, crushed garlic, dill weed, and/or red pepper flakes. Just about any herbs or spices will be lovely in this soup - use your imagination! Also, you can experiment with the vegetables. Try adding/substituting brussels sprouts, asparagus, turnips, any beans, spinach, or shredded cabbage. Anything goes, which is what makes the recipe so versatile! (If using canned stock, you may want to add a bouillon cube or tsp of bouillon powder to kick up the stock a bit.) The result is fragrant and goes wonderfully with a nice, crusty bread.

    Recipe #58152

    3 Reviews |  By Kandake

    I originally found this quick and easy recipe on the side of a box of store-brand rice pilaf mix. I was surprised at how tasty it turned out to be. My family really enjoyed the mix of flavors, and I hope yours will, too.

    Recipe #56090

    This is a very simple, yet very tasty, snack bar recipe. I like to use half regular variety Cheerios and half Multigrain Cheerios, but you can use any variety you like. You might also try mixing in some dried fruit or chocolate chips, but I prefer them as is. Especially if you use Multigrain Cheerios, this is a healthier bar than Rice Crispy treats. My whole family likes them, and they are great to make with kids. (Obviously, supervision is needed for the stove with younger children, but an older child can make these themselves.) Prep time includes cooling time.

    Recipe #53501

    My mother-in-law made these for our Christmas Eve get-together recently. At first, I thought these would be "just another deviled egg," but they surprised me. They have that traditional deviled egg taste, but with just the right hint of both sweetness and tanginess added. The whole plate disappeared like magic. Even the kids loved them, as they weren't too spicy, nor did they have any "funny chunks" of onions, pickles, etc. They also keep well in the fridge, travel well, and are great to do ahead. I hope you enjoy them as much as our family did.

    Recipe #49744

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