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Banana-Oatmeal Bread

from: 96

Ingredients
22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Directions
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

Nutritional Info (1/18th of a recipe, or 3(
CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g); PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg; CALC 105mg;

from: CookingLight.Com

Ingredients
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray

Directions
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Info (1 slice, 1/18 th recipe(
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g, mono 1.8g, poly 2.8g); PROTEIN 3.3g; CARB 30.1g; FIBER 1.3g; CHOL 12mg; IRON 1.3mg; SODIUM 200mg; CALC 72mg;

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Chocolate-Eclair Icebox Dessert

from: 96

Ingredients
22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Directions
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

Nutritional Info (1/18th of a recipe, or 3(
CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g); PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg; CALC 105mg;

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Asian Flank Steak

from: someone on the Glitter Board

Ingredients
4 1/2 cups (19 oz) unbleached all-purpose flour
1 tsp salt
4 1/2 tsps (3/4 oz) baking powder
2 cups (16 oz) dark brown sugar
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 large eggs
3/4 cup (5 1/4 oz) vegetable oil
1 1/4 cup (10 oz) milk
3 large peaches, unpeeled, diced (or 3 cups small whole berries or other fruit, diced)
Granulated sugar or cinnamon sugar

Directions
Preheat oven to 400 degrees F. Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl. Whisk until brown sugar is evenly distributed and there are no lumps. In a separate bowl or large measuring cup, beat eggs, vegetable oil, and milk together, then stir into dry ingredients. Gently stir in the fruit. Grease 16 muffin cups and heap the batter into the cups; they'll be very full. Sprinkle the tops with granulated sugar. Bake for 25-30 minutes, or until a cake tester comes out clean. Remove from the oven, let cool for 5 minutes on a rack, then turn out of the pans to finish cooling.

Nutritional Info (1 muffin(
340 cal, 11 g fat, 5g protein, 27g sugar, 2 g dietary fiber

from: 96

Ingredients
1 (1 1/2-pound) lean flank steak
1/3 cup fresh lime juice
1/4 cup minced fresh mint
1/4 cup low-sodium soy sauce
2 tablespoons minced peeled gingerroot
2 tablespoons minced seeded jalapeño pepper
3 garlic cloves, minced
Vegetable cooking spray
1 1/2 pounds green beans, trimmed
1 cup halved cherry tomatoes

Directions
Trim fat from steak. Combine steak and next 6 ingredients (steak through garlic) in a large heavy-duty zip-top plastic bag. Seal bag, and marinate in refrigerator 8-12 hours, turning bag occasionally. Remove steak from bag, reserving marinade.
Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices; thread steak slices on skewers, if desired. Set aside, and keep warm.

Pour reserved marinade through a sieve into a large microwave-safe bowl. Microwave at high 1 minute or until marinade boils. Steam green beans, covered, 3 minutes or until crisp-tender. Add green beans and tomatoes to hot marinade; toss gently to coat. Serve with steak.

Nutritional Info (1/6 recipe, 3 oz. steak, 1 cup grean bean mixture(
CALORIES 252 (45% from fat); FAT 12.6g (sat 5.3g, mono 5.2g, poly 0.5g); PROTEIN 23.3g; CARB 11.5g; FIBER 2.8g; CHOL 57mg; IRON 3.4mg; SODIUM 338mg; CALC 53mg;

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Spiced Peach Muffins

from: someone on the Glitter Board

Ingredients
4 1/2 cups (19 oz) unbleached all-purpose flour
1 tsp salt
4 1/2 tsps (3/4 oz) baking powder
2 cups (16 oz) dark brown sugar
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 large eggs
3/4 cup (5 1/4 oz) vegetable oil
1 1/4 cup (10 oz) milk
3 large peaches, unpeeled, diced (or 3 cups small whole berries or other fruit, diced)
Granulated sugar or cinnamon sugar

Directions
Preheat oven to 400 degrees F. Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl. Whisk until brown sugar is evenly distributed and there are no lumps. In a separate bowl or large measuring cup, beat eggs, vegetable oil, and milk together, then stir into dry ingredients. Gently stir in the fruit. Grease 16 muffin cups and heap the batter into the cups; they'll be very full. Sprinkle the tops with granulated sugar. Bake for 25-30 minutes, or until a cake tester comes out clean. Remove from the oven, let cool for 5 minutes on a rack, then turn out of the pans to finish cooling.

Nutritional Info (1 muffin(
340 cal, 11 g fat, 5g protein, 27g sugar, 2 g dietary fiber

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Chewy Chocolate Cookies

from: Meals.Com

Ingredients
2 1/2 pounds tart apples, peeled and thinly sliced.
1 (11 oz) package butterscotch chips
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter or margarine
1 cup chopped nuts
3/4 cup quick or old-fashioned oats

Directions
Heat oven to 375.

Arrange apples in a 13×9 inch baking pan. Combine morsels, sugar, flour and cinnamon in a small bowl; springkle over apples. Bake for 20 minutes; remove from oven.

Combine flour and sugar ina medium bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts and oats; sprinkkle over apple layer. Bake for additional 30 to 40 minutes or until apples are tender and topping is lightly browned. Cool slightly. Serve warm with icecream, if desired.

from: Cooking Light

Ingredients
1 (18.25-ounce) package light devil's food cake mix
2 tablespoons stick margarine or butter, softened
2 tablespoons water
2 large egg whites
1 large egg
3/4 cup semisweet chocolate chips
Cooking spray

Directions
Preheat oven to 350 Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container.

Nutritional Info (1 cookie(
calories: 50 carbohydrates: 8.4 g cholesterol: 4 mg fat: 1.5 g sodium: 79 mg protein: 0.7 g calcium: 9 mg iron: 0.3 mg fiber: 0.2 g

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Calzones

from: Everyday Food, Jan/Feb 2003

Ingredients
10 tablespoons (1 ¼ sticks) unsalted butter
¾ cup light-brown sugar
2 small pink grapefruit
1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
whipped cream (optional)

Directions
Preheat oven to 350. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter ½ cup brown sugar evenly over the melted butter.

With a sharp knife, peel the grapefruit, removing all pith (the white stuff). Slice into small rounds. Arrange the slices to cover the bottom of the pan. In a bowl, stir together the flour, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining butter until creamy. Add granulated sugar and remaining ¼ cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milt to butter mixture, beginning and ending with dry ingredients.

Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature with whipped cream if desired.

from: Matt & Jess Nichols

Ingredients
1 cup sugar
½ cup butter, softened
2 eggs
1 ½ tsp vanilla
2 ¼ cups flour
2 ½ teaspoons baking powder
1 tsp salt
¾ cups milk
1 ½ cups mixture coarsely chopped bananas and strawberries

Directions
Preheat oven to 350. Grease a 5×9 inch loaf pan. Cream 1 cup of the sugar, and butter in a large mixing bowl until fluffy. Add eggs and vanilla; beat well. Set aside 2 tablespoons of the flour. Sift the remaining flour with baking powder and salt. Mix flour alternately with milk into creamed mixture, beating until smooth after each addition. Combine the reserved 2 tablespoons flour with fruit and gently fold into batter.

Turn into prepared pan and bake 1 hour fifteen minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes then pierce gently with a fork. Makes 1 loaf.

from: Jess & Matt Nichols

Ingredients
2 packages of ready-made pizza dough
mozzarella cheese, grated
pizza toppings (we like mushrooms & ground beef)
marinara sauce for dipping

Directions
Preheat oven to 350. If you need to prepare any of the ingredients (grate the mozzarella cheese, brown the ground beef, etc.) do that.

Spread out one can of dough on a cookie sheet with your fingers. Cut it into four sections. On each half of the dough slices, put some mozzarella cheese and pizza toppings. Fold over and seal edges with your finger tips or a fork. Arrange the calzones on the cookie sheet. Bake for about 18 minutes in the oven or until golden brown.

Serve with marinara sauce for dipping.

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Sweet Potato Fries

from: Matt & Jess Nichols

Ingredients
a few sweet potatoes
oil to fry (1 cup?)
seasoning salt (garlic salt, onion salt, lawson’s)

Directions
Peel the potatoes and slice them into fry-like pieces (you know, kinda long and squarish).

Heat the oil (you don’t need tons … just an inch or so) to frying temperature (you know, when you flick a little water in it, it bounces and hisses). Then you dunk your potato slices in there and fry them for a couple of minutes.

Drain them on a paper towel on a plate and season them with the salt of your choice while they’re still hot.

Let cool slightly and much away!

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Cheddar-Corn Spoon Bread

from: Everyday Food, September 2003

Ingredients
1 tablespoon butter, plus more for baking dish
2 cups milk
1 ½ cups corn kernels
2/3 cup yellow cornmeal
coarse salt
pinch of cayenne pepper
1 cup finely grated sharp cheddar
4 large eggs, separated

Directions
Heat oven to 400. Butter a 2-quart casserole and set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium and simmer, stirring frequently until mixture is slightly thickend, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks utnil combined.

In a clean mixing bowl, beat egg whites with a pinch of salt until soft peaks form. Stir 1/3 of the whites into the cornmeal mixture until comined, then gently fold in the remaining whites with a rubber spatula.

Place dish in oven; reduce oven heat to 375. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cook 5 minutes before serving

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Chile Relleno Burritos

from: Cooking with Jaz

Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper

Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.

Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.

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Colorado Camper's Trout

from: Cooking with Jaz

Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper

Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.

Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.

from: 98

Ingredients
1 pound bacon
2 white onions, thinly sliced
1-2 freshly caught, pan-sied trout, cleaned
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon salt
1 teaspoon pepper

Directions
Fry, drain and nibble on bacon while doing next step! Saute onions in bacon grease, drain and salt, and nibble while preparing the fish. Coat fish well with mixture of corn meal, flour, salt and pepper. Fry fish inhot grease until done and very crisp. Garnish with onion and baking.