In case you missed them the first time around...

Spinach Lasagna

This recipe can be enhanced by mixing tofu in with the cottage cheese spread.

16 oz. low fat cottage cheese
10 oz. frozen chopped spinach
2 T. chopped parsley
1 clove garlic, finely chopped
1 T. lemon juice
¼ t. salt
14 oz. tomato juice
8 lasagna noodles
4 oz. shredded mozzarella

Preheat oven to 350°

Cook lasagna.

Blend cottage cheese to smooth.

Wash spinach.

Mix spinach, cottage cheese, parsley, garlic, lemon juice, and salt.

Spoon ¾ c. spag. Sauce into 9x9x2" pan.

Strain and dry lasagna.

Spread 1/4c. mixture onto length of noodle and roll.

Place in dish. Spoon remaining sauce over rolls.

Foil. Cook 30 min.

Remove foil.

Sprinkle with mozzarella. Bake 5 min.

 

Blueberry Muffins (12)

1 ¾ c. flour
1/3 c. sugar
2 ½ tsp. baking powder
1 c. blueberries
½ tsp. salt
¾ c. milk
1 egg
1/3 c. melted butter

Combine dry ingredients in a large bowl, leaving a well in the center

Mix wet ingredients together in a separate bowl.

Add wet ingredients to dry ingredients, being careful not to overmix.

Batter should still be lumpy with a few dry spots!

Bake in muffin tins for about 25 min at 400°

Try adding 2 cups (or more) blueberries, or any other
type of fruit you enjoy to add to the flavor and
nutritional value!  You can also play with the types of
flour, or adding bran and ground oatmeal to the mix in
place of some of the flour.  The kitchen makes a great laboratory!

 

 

Strawberry Heaven

1 tube (10") Angel food cake

1 pint strawberries, crushed

1 T. milk

1 pint strawberries, sliced

1 tub (12oz.) Cool Whip

Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate.

Stir crushed strawberries and milk into 1 ½ c. Cool Whip.

Spread ½ of the strawberry mixture on cake layer.

Arrange ½ of the sliced strawberries on top of strawberry mixture.

Repeat layers, ending with cake.

Frost top and sides of cake with whipped topping.

Refrigerate at least 1 hour until ready to serve.

Make it lighter: use lower fat milk, and reduced Cool Whip!

 

One egg cake

1 ½ c. flour        
1 c. sugar         
1/3 c. margarine
1 ½ tsp. baking powder       
½ tsp. salt         
1 egg
¾ c. milk        
1 tsp. vanilla

Preheat oven to 350°

Cream sugar and margarine; add salt, vanilla, baking powder and egg. Mix until smooth.
Add flour alternately with milk. Mix until smooth.
Bake in 8 x 8 x 2 pan for 30 to 40 minutes.

 

Chocolate Peanut Butter Cake:

One egg cake, ½ c. peanut butter, white corn syrup, 6 oz. milk chocolate

Spread cake with peanut butter thinned with corn syrup. Let stand 15 minutes.

Melt milk chocolate over hot water.

Spread over peanut butter. Cut after chocolate is set.

 

Easter Pie

2/3 c. boiling water             ½ c. cold water      1 Graham Cracker pie crust   

1 tub (8oz.) Cool Whip Topping       1 pkg. (4 serv. size) strawberry (any flavor) Jell-O

Ice cubes

Stir boiling water into gelatin in large bowl for 2 minutes until completely dissolved.
Mix cold water and ice to make 1 ¼ c.
Add gelatin, stirring until slightly thickened.
Remove any remaining ice.
Stir in cool whip with whisk until smooth.
Refrigerate 10 minutes.
Spoon into crust.
Refrigerate 4 hours or until firm.
Store in fridge.

 

Fruit Crunch Pie

2 c. corn flakes, crushed          ½ c. sugar             ¼ c. water

1 T. lemon juice        2 T. melted butter

Preheat oven to 375°

Cook fruit, sugar, water and lemon juice 5 minutes on low.
Layer fruit and crushed flakes.
Drizzle butter over top.
Bake for 25 min.
2 c. blueberries, 4 apples, 2 c. strawberries, or 2 c. peaches can be used as fruit fillers.