Check out page 38!
And here are the recipes so that you don't have to get a microscope to see them. A couple of them are more geared toward holiday baking since it's the November issue, but most of them are pretty heart-healthy. So try them out and let me know what you think!
Glazed Fruit Salad
· Fresh pineapple, cut into chunks
· One plastic jar of Dole peaches
· Any other favorite fresh fruit
· 1 large box of vanilla cook and serve pudding
· Pineapple juice and juice from Dole peaches
Drain the peach juice into a measuring cup. Add enough pineapple juice to make two cups of juice. Mix juice with the pudding and bring to a boil, stirring constantly, until thick. Wash and cut fresh fruit into bite-sized chunks. Toss fruit mixture in the cooled glaze. Will stay good for several days and can be made ahead.
Italian Cream Cake
· 2 c. sugar
· ½ c. cooking oil
· ½ c. shortening
· 5 eggs, separated
· 2 c. flour
· 1 tsp. baking soda
· 1 c. buttermilk
· 1 c. coconut
· ½ tsp. vanilla
· ½ tsp. butter flavoring
Cream together oil and shortening. Add sugar, then egg yolks, one at a time, and beat well after each. Add flour and soda. Add alternately with buttermilk. Add coconut, vanilla, and butter flavoring. Beat egg whites until stiff and fold in. Bake at 350 for 30 to 35 minutes. Makes three 8” layers.
Icing for Italian Cream Cake
· 1 (8 oz) pkg. cream cheese (room temperature)
· 1 stick oleo (room temperature)
· 1 box powdered sugar
· 1 tsp. vanilla
· 1 ½ c. finely chopped pecans
Beat together cheese and oleo. Add sugar, vanilla, and pecans.
Pear Cake (a new family favorite…My dad has a huge pear tree, and it makes the sweetest, most fabulous pears. And a lot of them! I had to come up with something to do with all those wonderful pears!)
· 2 c. flour
· 2 c. sugar
· ½ tsp. salt
· 1 tsp. soda
· 2 tsp. cinnamon
· 1 c. cooking oil
· 1 tsp. vanilla
· 3 eggs
· 3 c. chopped pears
· 1 c. chopped pecans
Sift dry ingredients. Add oil and vanilla. Beat eggs until foamy. Add egg mixture to flour mixture; beat well. Fold in pears and pecans. Bake in tube pan for 1 hour at 350.
Broccoli Salad (a low fat, much healthier version of a Paula Deen recipe)
4 cups small broccoli florets (about 1 1/2 lbs.)1 1/2 cups seedless green grapes, halved1 cup chopped celery1 cup raisins1/4 cup salted sunflower seeds1/3 cup light mayo1/4 cup plain fat-free yogurt3 tablespoons sugar1 tablespoon white vinegarCombine first 5 ingredients in a large bowl. Combine mayo and remaining ingredients, stirring with at whisk. Pour dressing over broccoli mixture and toss well. Chill 1 hour. Yield: 8 servings.
Pizza Crust (My children love pizza, and I don’t like all the fat and calories that come with take-out pizza. This recipe makes us BOTH happy.)
· 1 pkg. active dry yeast
· 1 c. warm water (105 – 115 degrees)
· 1 ¼ c. all purpose flour
· 1 ¼ c. whole wheat flour
· 2 T. olive oil
· ½ t. salt
· ½ T. Italian seasoning (dried herbs)
· Vegetable oil
Dissolve yeast in 1 cup of warm water. In a large bowl, mix flour with salt and herbs. Drizzle in olive oil. Pour yeast-water mixture in center of flour mixture (rinse out small bowl with a teaspoon or two of warm water, if necessary), then stir together just until mixed. Do not overwork dough. Sprinkle dough very lightly with all purpose flour, then cover with a warm, damp cloth and allow to rise for 20-30 minutes. Coat cast iron skillet very lightly with vegetable oil (should already be seasoned well). Sprinkle bottom with thin layer of cornmeal, if desired. Work dough into skillet until it fits evenly. Sprinkle dough very lightly with all purpose flour, if necessary. Cover with warm, damp cloth and allow to rise for 30-40 minutes. Pre-heat over to 375 degrees. Press dough in center down lightly, so as to create a slightly risen edge for a crust. Bake in over for 18 minutes. Remove from over, cover with Ragu ready-made sauce, black olives, sautéed spinach (sautéed in olive oil with a little garlic), and fresh mushrooms and/or any other toppings, then bake again until cheese begins to brown.
Chicken Fajita Marinade
· ¼ c. red wine vinegar
· 3 – 4 cloves garlic
· Juice of 6 limes
· 1 ½ T. Fiesta Chicken Fajita Seasoning
· 1 T. Teriyaki sauce
Use the food processor to finely chop garlic and a handful or two of cilantro (depending on your individual taste). Add red wine vinegar, lime juice, Teriyaki sauce, and seasoning and mix in a gallon size freezer bag. Add 4-5 chicken breasts and marinate for at least an hour before grilling.
Serve with vegetables—bell pepper, onion, and tomato—grilled in lime, garlic, and cilantro.
Wrap in whole wheat tortillas and top with salsa.