Combine all ingrediants in a 2-quart casserole.
Bake, uncovered, in 325 degree oven for 1 1/2 hours.
*this recipe is from “The Mormon Diet Cookbook”
On low speed of mixer, cream together Fat-Free Bean Butter Substitute and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix.
Sift together dry ingredients into a separate bowl and gradually add to sugar mixture alternately with milk.
Mix in frozen berries by hand. (keep berries frozen until you are ready to mix them in.)
Grease a 12 muffin pan with Fat Free PAM and grease the top surface of the pan, too, for easier clean-up. Pile batter high in each muffin cup. Sprinkle sugar over tops. (if using cupcake papers, I pray the papers with Fat Free PAM as well. Since there is not oil or butter in the recipe they will stick otherwise.)
Bake at 375°F oven for 30 minutes. Cool in pan for 30 minutes.
These are so good! I got this idea originally from “The Mormon Diet Cookbook.” Then my dad made something similar for a family dinner, and so has my sister. I have added my own little twist.
3/4 cup water
2 egg whites, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour (I mix half white and half wheat)
6 tablespoons sugar
1/4 cup applesauce
1 teaspoon No-Salt Salt
2 tablespoons dry milk
1 1/2 teaspoons yeast
***Filling***
1/4 cup Smart Squeeze
1/3 cup brown sugar, mixed with 1 teaspoon cinnamon
Add ingredients according to manufacturer's suggested order and set on dough cycle. Turn onto lightly floured board. Roll out to a rectangle about 10 X 18 inches. Brush with Smart Squeeze; sprinkle with cinnamon-sugar mixture. Starting at long end, carefully roll up; pinch seams together. Measure and cut 1-inch slices. Place cut side up on a buttered baking sheet. Cover with a slightly dampened towel and let rise in a warm place for about 45 minutes to 1 hour. Bake at 375° for 15 minutes, or until browned.
1 c. onion, chopped
1 c. celery, chopped
1/2 green pepper, chopped
1/2 c. water
1 can (10 oz.) stewed tomatoes
1 1/4 tsp. sugar
1/2 tsp. No Salt Salt (optional)
1/4 tsp. pepper
1/8 tsp. ground cloves (optional)
1 bay leaf
4 c. cooked green beans, or canned (drained)
1 c. whole wheat bread crumbs
Sauté onion, celery, and green pepper in water until tender, 5 minutes.
Add remaining ingredients and place in a 2-quart casserole.
Sprinkle with bread crumbs. Bake, uncovered at 350 degrees for about 30 minutes.
Remove bay leaf.
*this recipe is from the Mormon Diet Cookbook. When I made this for dinner today for the first time, I was using what I happened to have. I used canned green chili's instead of the green pepper. I did not add ground cloves or the bay leaf. It also seemed to be to watery, so if it seems to watery before you bake it, I would drain it first.
My husband really likes this fat free cheese. A few years ago when we first tried it I liked it but was not sold. We have recently started buying it again and I am liking it much more this time.
It is really good on chili, taco soup, baked potatoes, and other things that you put shredded cheese on right before serving, however for things like pizza, that you would bake after putting the cheese on, it doesn’t melt well, and is more stiff.
But like all the other things I have blogged about, my husband likes it either way, so you have to try it yourself.
1/4 c. water
1 small onion, chopped
3 cans stewed tomatoes (or 3 cans tomato sauce for thicker soup)
3 cans (4 oz) chopped green chili’s
1 tsp. No Salt Salt (optional)
1 tsp. pepper
6 c. mixed beans, cooked
2 cups frozen corn
1 pkg. (6 TBS.) taco seasoning
1 1/2 c. water
In a large soup kettle saute onion in water until tender.
Add all ingredients, bring to boil.
Reduce heat and simmer for 30 minutes.
About 6-8 servings
*this recipe is from The Mormon Diet Cookbook with a few modifications. It is probably mine and Tyler’s favorite meal. We eat it with Baked Tortilla chips and Fat Free Kraft Shredded Cheese.
