ThriftyFun Recipes - August 16, 2007

Thank you Christina, Robin and Connie for today's recipes.

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Recipe Requests:

• Homemade 45 Calorie Bread

Today's Recipes:

• Good Granola
• Apple Cake With Sauce
• Berry Pavlova
• Tortellini Spinach Casserole
• Peach Yogurt Muffins
• Green Bean and Mozzarella Salad
• Butterscotch Chocolate Squares
• Roast 'Sticky' Chicken

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Homemade 45 Calorie Bread

I buy Sara Lee 45 calorie per slice bread and would like a low-calorie, high fiber bread recipe, preferably pocketbook friendly. Does anyone have a recipe similar to the 45 calorie bread mentioned above?

Marla from St. Robert, MO

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Good Granola

Ingredients

• 3 cups old fashioned oats
• 1 cup toasted wheat germ
• 1/4 cup slivered almonds
• 1/4 cup sunflower kernels
• 1/4 cup wheat or oat bran
• 2 Tbsp. sesame seeds
• 2 Tbsp. flaxseed
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 cup honey
• 2 Tbsp. canola oil
• 1 1/2 tsp. vanilla

Directions

In a large bowl, combine the first nine ingredients; set aside. In a small saucepan, combine the honey, oil and vanilla. Cook over low heat for 1-2 minutes or until heated through. Pour over oat mixture; toss to coat. Spread into 15x10 inch baking pan coated with nonstick cooking spray.

Bake at 275 degrees F for 30-35 minutes or until lightly browned, stirring twice. Cool. Store in an airtight container.

By Robin from Washington, IA

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Apple Cake With Sauce

Ingredients

• 2 cups sugar
• 1/2 cup margarine
• 2 eggs, beaten
• 2 cups flour
• 2 tsp. baking soda
• 1 tsp. nutmeg, opt.
• 4 cups apples, chopped
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1 cup nuts

Sauce:

• 1 1/2 cups brown sugar
• 2/3 cup margarine
• 7 Tbsp. milk

Directions

Cream sugar and margarine, add beaten eggs. Sift together dry ingredients. Add. Add chopped apples and nuts. Put into 9x13 inch pan. Bake 45 minutes at 350 degrees F. Combine sauce ingredients and boil one minute. Then beat until it thickens. Serve over cake servings.

By Robin from Washington, IA

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Berry Pavlova

Ingredients

• 6 egg whites
• 1/2 tsp. cream of tartar
• 1 tsp. cider vinegar
• 1 tsp. vanilla
• 1 1/2 cup sugar

• 2 packages (3 oz. each) cream cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 2 cups heavy whipping cream, whipped
• 2 cups mini marshmallows
• 1 can blueberry pie filling
• 1 package frozen unsweetened strawberries, thawed (16oz.)

Directions

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until foamy. Add vinegar and vanilla; beat until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly into a greased 9x13 inch baking dish.

Bake at 225 degrees F for 1 1/4 hours; turn off oven and do not open door. Let meringue dry in oven for 1 hour. In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Cover and chill for 12 hours. Cut into squares; top with pie filling and strawberries. Refrigerate leftovers.

By Robin from Washington, IA

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Tortellini Spinach Casserole

Ingredients

• 2 packages frozen cheese tortellini
• 1 lb. sliced fresh mushrooms
• 1 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. pepper
• 1/2 cup butter, divided
• 1 can evaporated milk
• 1 block cheddar cheese, cubed (8oz.)
• 3 packages. frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded mozzarella cheese

Directions

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute' the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat. Transfer to a greased 3 qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350 degrees F for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

By Robin from Washington, IA

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Peach Yogurt Muffins

A light lemon glaze complements these tender, almond-filled muffins.

Ingredients

• 1 2/3 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup LAND O LAKES Butter, melted*
• 1 (8-ounce) container (1 cup) peach yogurt
• 1 egg, slightly beaten
• 2 tablespoons LAND O LAKES Fat Free Half and Half
• 1/2 tsp. almond extract
• 1/4 cup slivered almonds, coarsely chopped

Glaze:

• 2/3 cup powdered sugar
• 2 to 3 tsp. lemon juice
• 1/4 tsp. almond extract

Directions

Heat oven to 400 degrees F. Combine butter, yogurt, egg, fat free half and half and almond extract in large bowl. Stir together flour, sugar, baking powder, baking soda and salt in medium bowl. Stir flour mixture into butter mixture just until moistened. Stir in almonds. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

Meanwhile, stir together all glaze ingredients. Spoon glaze mixture over warm muffins.

Tips:

• Get delicious citrus flavor from freshly grated citrus peel. Thoroughly wash citrus fruits before grating. Dry the fruit and rub it against the smallest holes on a grater. Take off only the colored outside peel, leaving the bitter white portion on the fruit.
• Reduce oven temperature to 375 degrees F if muffins are baked in dark nonstick muffin cups.

Yield: 12 muffins

By Christina from Paducah, KY

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Green Bean and Mozzarella Salad

Ingredients

• 2 cups cut fresh green beans
• 6 plum tomatoes, sliced
• 1 block mozzarella cheese, cubed
• 1/2 cup Italian salad dressing
• 1/3 cup minced fresh basil
• 1/4 tsp. salt
• 1/8 tsp. pepper

Directions

Place beans in a small saucepan and cover with water. Bring to a boil; cook, uncovered, for 6-8 minutes or until crisp tender. Drain and rinse in cold water. Place beans in a large salad bowl. Add the remaining ingredients; gently toss to coat. Cover and refrigerate for 1 hour before serving.

By Robin from Washington, IA

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Butterscotch Chocolate Squares

Ingredients

• 1/2 cup butter or margarine
• 1 package instant butterscotch pudding mix (3 oz. size)
• 2 eggs, beaten
• 1 tsp. vanilla
• 1 cup flour
• 1 tsp. baking powder
• 1/2 cup milk
• 1 cup quick or old fashioned oats
• 1 package semi-sweet chocolate chips (6oz.)

Directions

Beat butter until creamy. Add dry pudding mix. Beat until light and fluffy. Add eggs and vanilla. Mix until well blended. Sift together flour and baking powder. In two additions of each, beginning with milk, add milk alternately with dry ingredients. Stir in oats and chocolate pieces. Spread batter in greased 9 inch square baking pan. Bake at 350 degrees F for 20-25 minutes. Cool and spread with chocolate frosting of your choice.

By Robin from Washington, IA

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Roast 'Sticky' Chicken

Better than Boston Market's Baked Chicken.

Ingredients

• 4 tsp. salt
• 2 tsp. paprika
• 1 tsp. cayenne pepper
• 1 tsp. onion powder
• 1 tsp. thyme
• 1 tsp. white pepper
• 1/2 tsp. garlic powder {or to taste}
• 1/2 tsp. black pepper
• 1 large roasting chicken
• 2 large onions, peeled and quartered

Directions

Day 1:

Blend all spices together and set aside. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub chicken with spice mixture, both inside and outside, then stuff cavity with onions. Wrap in a resealable food plastic bag (I use a new, UNSCENTED, white trash can liner). Close with tie, and refrigerate overnight.

Day 2:

Remove from plastic bag and place in a shallow baking pan. Roast uncovered in a 250 degree F oven for 5 hours. {This is NOT an error. I repeat, 250 degrees for 5 hours!} If the chicken contains a pop-up thermometer, ignore it. Baste with drippings every 30 minutes after the first hour. When finished baking, remove from oven and let stand for 10 minutes before carving.

6 servings

By Connie from Cotter, Arkansas

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