Saturday, October 30, 2010

Banana Booty Bars

Ingredients / Directions:

Combine in a blender (or mash and mix by hand):

2 Tbsp flax seeds (grind in blender or coffee grinder first) or 3 Tbsp pre-ground flax
3 large very ripe bananas (about 1 1/2 c)
1/4 - 1/3 c oil or melted butter (coconut oil tastes great)
1/4 c unsweetened apple or white grape juice concentrate (or maple syrup, or agave syrup)
2 - 4 tsp vanilla

Combine seperately:

2 c large flake / old fashioned oats rolled (for gluten-free use gluten-free oats)
1/4 - 1/2 tsp salt
2 tsp cinnamon
*1/8 - 1/4 tsp freshly grated nutmeg

Mix wet with dry. Then add:

1/2 c walnuts (chopped roughly)
1/2 c dates (chopped roughly)
*2 Tbsp candied ginger or candied orange peel (chopped finely) OR 1 tsp finely grated lemon or orange zest
*1/3 c dark chocolate chips OR 2 ounces of dark chocolate (chopped roughly)
*optional ingredients
(If you have the time, let the batter sit for 10 minutes or longer.)
Grease a medium-sized pan and press mixture in. Bake in a pre-heated
oven at 350 for about 40 minutes. Allow to cool at least 10 minutes
before cutting.

Baked ham and Pineapple with Orange-Mustard Sauce

from Crazy Plates by: Janet and Greta Podleski

1 can Pineapple Rings in juice, undrained
2 Tbsp frozen Orange Juice concentrate, thawed
1 Tbsp each Mustard and Cornstarch
1 2-pound Fully-Cooked Lean Ham

- Drain juice from Pineapples into small saucepan. Set Rings aside. Add Orange Juice Concentrate, Mustard and Cornstarch. Cook and stir over medium heat until bubbly and thickened (about 2 minutes) Remove from heat. 
- Slice ham and arrange in a 9x13" baking dish, overlapping as necessary. Top each piece with a pineapple slice. Pour sauce evenly over top. 
- Cover with foil and bake at 350* for 30 minutes, until ham is heated through and sauce is bubbly.

Apricot Lamb Chops


Ingredients [ View Metric ]

1/2 cup apricot preserves

2 teaspoons Dijon mustard

1 teaspoon bottled minced garlic

1 teaspoon low-sodium soy sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon black pepper

8 (4-ounce) lamb loin chops, trimmed

1 Cooking spray


Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 dinner plates; spoon remaining apricot mixture evenly over chops.

BBQ Flavoured Pork Strips

from Kellogs Rice Krispie Website
750 mL3 cupsRICE KRISPIES* cereal crushed to 375 mL (1 1/2 cups)
5 mL1 tspmesquite or chipotle flavoured seasoning
50 mL1/4 cupall-purpose flour
75 mL1/3 cupbarbecue sauce
30 mL2 tbspapple juice or chicken stock
500 g1 lbboneless pork loin chops 1 cm (1/2-inch) thick
  1. In large plate or shallow pan, combine crushed cereal and seasoning. Place flour on second plate.
  2. In medium bowl, mix together barbecue sauce and apple juice. Trim fat from chops. Cut lengthwise into approximately 1.5 cm (1/2-inch) strips. Dip pork strips in flour, shaking off excess. Dip in sauce. Coat well with crumbs. Place in single layer on foil-lined baking sheet coated with cooking spray.
  3. Bake at 200°C (400°F) about 20 minutes or until not longer pink inside. (Do not cover or turn pork while cooking.)

Southwest Cheese'n'Pasta

adapted from

1/2 cups milk

1 cup green salsa (salsa verde)
1 can (15 ounces) cream-style corn
1 can (11 ounces) whole kernel corn, drained
8 ounces uncooked cavatappi pasta or elbow macaroni
8 ounces process cheese product loaf, cubed

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  1. Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat to low. Cover and cook 10 to 14 minutes, stirring frequently, until pasta is tender.
  2. Add cheese; stir until melted.

Warm Steak and Potato Salad




  • 1 pound new potatoes
  • 1 pound beef sirloin steak
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 cups mixed baby salad greens
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons minced shallot
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried tarragon
  1. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cover to keep warm.
  2. Preheat oven to broil or preheat a grill for medium-high heat. Season both sides of steak with salt and pepper. Broil or grill steaks for 6 to 8 minutes per side, or to desired doneness.
  3. Meanwhile, whisk together oil, vinegar, mustard, and tarragon for dressing; season dressing to taste with salt and pepper.
  4. Divide greens, tomatoes, and shallots among 4 plates. Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips. Top salad greens with steak and potatoes; drizzle dressing over salads. Serve warm.

Shoyu Chicken




  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1 cup water
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon ground cayenne pepper (optional)
  • 1 teaspoon ground paprika (optional)
  • 5 pounds skinless chicken thighs


  1. Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the pre

Friday, October 29, 2010

Cilantro Potatoes

adapted from



  • 1 bunch fresh cilantro, chopped
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • 3 pounds potatoes, peeled and cubed
  • 1/2 teaspoon salt


  1. Boiled potatoes in salted water for 5 minutes to soften and drain.
  2. In a large skillet, cook  boiled potatoes in oil over medium heat for 15 minute. Add the cilantro and garlic; cook and stir for 5 minutes or until tender and lightly browned. Sprinkle with salt.

Pollo Fajitas



  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili powder
  • 1 clove garlic, minced
  • 1 dash hot pepper sauce
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into strips
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1 green bell pepper, sliced
  • 1/2 lemon, juiced


  1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
  2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

Sunday, October 24, 2010

Jello Pumpkin Balls

From Kraft Website 


what you need

1/4 cup butter
6 cups Jet-Puffed Miniature Marshmallows
1 pkg. (4-serving size) Jell-O Orange Jelly Powder
12 cups popped popcorn
1 cup peanuts (optional)

make it

PLACE butter and mini marshmallows in large microwaveable bowl. Microwave on HIGH for 1-1/2 to 2 min. or until marshmallows are puffed.
ADD jelly powder, stir until well blended. Pour marshmallow mixture over popcorn and peanuts. Stir quickly to coat well.
SHAPE into balls with greased hands.

Carrot Coconut Macaroons

from Canadian Family - April 2010

Yield: 2 dozen cookies

1 Cup (packed) grated raw Carrots (about 1 large)
1/4 Cup Apple Juice or Cider
1/2 Cup Coconut Oil
2 Cups Coconut Flakes
2/3 Cup Whole Wheat Flour
1/2 tsp Salt
1 tsp grated fresh Ginger
2 Tbsp Maple Syrup

~ Preheat oven to 350*F. 
~ Mix all the ingredients together in a large bowl. Lightly grease cookie sheet. Roll into 24 balls and bake for 28 minutes. Transfer to a rack to cool.

Chicken Parmesan Bundles


What You Need

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
1-1/4 cups Kraft Mozzarella Shredded Cheese, divided
6 Tbsp. Kraft 100% Parmesan Grated Cheese, divided
6 small boneless skinless chicken breasts (1-1/2 lb./675 g), pounded to 1/4-inch thickness
1 egg
10 Ritz Crackers, crushed (about 1/3 cup)
1-1/2 cups pasta sauce

Make It

HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at 1 short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in pie plate. Mix remaining Parmesan and cracker crumbs in separate pie plate. Dip chicken, 1 at a time, in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (170ºF), heating pasta sauce near the end of the chicken baking time. Discard toothpicks. Serve chicken topped with pasta sauce and remaining mozzarella.

Saturday, October 23, 2010

Toad in the Hole

Adapted from 101 Low-Fat Feasts

1 Red Onion, cut into wedges, layers separated
8 Thick low-fat Pork Sausages
1 tsp Olive Oil

For the Batter:
1 Cup Flour
2 Eggs
2 Cups Skim Milk
4 tsp Wholegrain Mustard
2 tsp fresh Thyme (I used 1 tsp dried)
Salt and Pepper to taste

~ Preheat Oven to 400*. Put the onions in a small shallow non-stick pan (about 9x9"). Arrange the sausage on top of the onions, then add the oil and roast for 20 minutes. 
~ While they are roasting, make the batter. Sift the flour into a bowl, crack the eggs into the center and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season with salt and pepper. 
~ Pour the batter quickly into the pan and return to the oven for 40 minutes until the batter is risen and golden.

Slow Cooker Lasagna

From the Kraft Website


What You Need

1 lb. (450 g) lean ground beef
1 jar (675 mL) pasta sauce
1 cup water
1-3/4 cups ricotta cheese
1-3/4 cups Kraft 4 Cheese Italiano Shredded Cheese, divided
1/4 cup Kraft 100% Parmesan Grated Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagne noodles, uncooked

Make It

BROWN meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

kraft kitchens tips

Healthy Living
Save 60 calories and 6 grams of total fat, including 5 grams of saturated fat per serving, by preparing with extra-lean ground beef, light ricotta cheese, Kraft Part Skim Mozzarella Shredded Cheese, Kraft 100% Parmesan Light Grated Cheese and whole wheat lasagne noodles.
Special Extra
For a change of pace, prepare lasagne with roasted garlic or tomato-and-basil pasta sauce.
Recipe was successfully tested in 4-, 5- and 6-L slow cookers. For best results, do not cook on the HIGH heat setting.

Tuna Noodle Bake

From the Dairy Goodness Website

2-1/2 cups (625 mL) medium or broad egg noodles
1 pkg 10 oz (300 g) frozen, chopped spinach, thawed and squeezed dry
1 can 6 1/2 oz (184 g) chunk light tuna, drained (reserve broth) or 1 can 7 1/2 oz (212 g) salmon, drained and flaked
2 green onions, chopped
1-1/2 cups (375 mL) shredded Canadian Gouda or Swiss cheese
4 eggs
1 cup (250 mL) liquid (tuna or salmon broth and milk)
Salt and cayenne pepper, to taste


Cook noodles in boiling salted water. Drain. In large bowl, combine noodles, spinach, tuna, green onions and 1 cup (250 mL) Canadian Gouda cheese. Spoon mixture into well greased deep 9-inch (23 cm) pie plate.
In microwaveable medium bowl, beat together eggs, liquid, salt and cayenne pepper until eggs are just blended. Microwave on HIGH, stirring often, until mixture thickens slightly. Pour over noodle and tuna mixture, in pie plate. Sprinkle remaining cheese on top.
Bake in a 350 °F (180 °C) oven for 35 to 40 minutes or until firm.

Monday, October 18, 2010

Indian Chapati Bread




  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3/4 cup hot water or as needed


  1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
  2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Chicken Korma

adapted from Sharwood's Curry Paste Recipe

2 Chicken Breasts, sliced
1 Tbs Oil
1 finely chopped Onion
3 Tbsp Curry Paste
2/3 Cup Cream
4 Tbsp ground Almonds

~Fry onion in oil until tender. Add curry paste and chicken and fry over low heat until chicken is cooked. stir in cream and almonds and heat through. Serve Immediately

Maple and Orange-Glazed Chicken

adapted from 101 Low-Fat Feasts

4 boneless, skinless Chicken Breasts
3 Tbsp Maple Syrup
1 Tbsp Wholegrain Mustard
grated zest of 1 Orange
1 Tbsp Soy Sauce

~ make several diagonal slashes across each chicken breast. Mix the remaining ingredients into a shallow bowl.
~ Add the chicken and turn, until evenly coated. At this point you can cover, chill and marinate for 24 hours.
~ Preheat the broiler (or use BBQ) Cook the chicken 5-6 minutes each side, spooning on more marinade as you go, until chicken is browned and glossy.

Baked Polenta with Tomato Sauce

adapted from Canadian Living ~ Comfort Cooking ~ Winter 2007

3 Cups Chicken Stock
3/4 Cup Cornmeal
1/4 Cup Butter
Salt and Pepper to Taste
2 Tbsp Olive Oil
1 Onion, finely chopped
2 Cups sliced Mushrooms
3 Cups Pasta Sauce
1 Cup shredded Mozzarella Cheese
1/2 Cup Parmesan Cheese

~ In large saucepan bring stock to a boil, reduce heat to low and gradually whisk in cornmeal; cook stirring with wooden spoon, until thick enough to mound on the spoon - about 15 minutes. Stir in butter, and salt and pepper. Pour into greased 8" square glass dish and let cool. (can be made up to 2 days in advance and covered and kept in refrigerator) (I used ready made polenta)
~ Turn polenta onto cutting board and cut into 9 pieces and then again into triangles to make 18 pieces.
~ Heat oil in sauce pan and fry mushrooms and onions together until tender and browned (about 6 minutes).
~ Spread 1 Cup pasta sauce in 8" glass baking dish. Arrange Polenta in overlapping rows on top. Cover with mushroom mixture, remaining sauce then mozzarella and parmesan cheeses.
~ Bake in 350* oven until golden and crusty (about 25 minutes). let stand for 10 minutes before cutting into squares.

Slow Cooked Ribs

adapted from Taste of Home ~ Casseroles, Slow Cooker & Soups

4 Lbs Country Style Pork Ribs
1 Cup BBQ Sauce
1 Cup Catalina Dressing
1/2 tsp minced Garlic
2 Tbs Flour
1/4 Cup Water
Salt and Pepper

~ Cut Ribs into serving sized pieces and place into slow cooker. Combine BBQ Sauce and salad dressing and pour over ribs, sprinkle with garlic and salt and pepper. Cover and cook on low for 6-7 hours or until meat is tender.
~ Remove ribs and keep warm. Strain cooking liquid into a small saucepan, skim fat. Combine flour and water and mix until smooth, stir into pot and bring to boil, cook and stir for about 2 minutes or until thickened.

Cod with Lemon and Parsley

adapted from 101 Low-Fat Feasts

2 Cod Fillets, about 6oz each
Seasoned Flour (Salt and pepper, garlic, paprika)
1 Lemon
1 oz Butter
1 heaped Tbsp chopped fresh Parsley

~ Coat the fillets with the flour, dusting off any excess. Squeeze the juice from the lemon into a small bowl.
~ Heat half the butter in a pan, when it is bubbling add the fish and cook over fairly high heat until the underside is brown (about 4-5 minutes) , Flip carefully over. 
~ When the fish is just cooked, add the remaining butter, when it is bubbling add the lemon juice and season with more salt and pepper. When the sauce is slightly thickened, stir in the parsley.

Saturday, October 9, 2010

Jill's Quinoa Salad

1 1/3 Cup Quinoa
2 Cups Water

1/2 Cucumber, diced
12 Grape Tomatoes, quartered
1/2 Red Onion, chopped in small pieces
3/4 Cup Mozzarella Cheese, diced
3/4 Cup Roasted Red Pepper Vinaigrette Dressing

~ Rinse Quinoa under cool running water. Add to pot with water and bring to boil. Turn down heat and cover, simmer for about 15 minutes or until all the water is absorbed.
~ Remove from pot and cool completely. 
~ Put veggies in a large bowl with quinoa and mix well, but gently. Add dressing and mix. 
~ Let rest in fridge for about an hour.

Spicy Pumpkin Cookies with Custard Icing

From Betty Crocker - April 2002 - Cake Mix Recipes

 1 Package Betty Crocker Supermoist Yellow Cake Mix
2 tsp Pumpkin Pie Spice
1 Cup canned Pumpkin (not pumpkin pie mix)
1/4 Cup Butter or Margarine, softened
1/2 Cup Raisins (or Chopped Pecans or Walnuts)

Adapted from Company's Coming 150 Delicious Squares
2 Tbsp Butter or Margarine, softened
1 Cup Icing Sugar
1 Tbsp Custard Powder
1/2 tsp Vanilla
4 tsp Milk

~ Heat Oven to 375* F. Lightly grease cookie sheets with shortening. Mix Cake mix and pumpkin pie spice in large bowl. Stir in pumpkin and butter until well blended. Stir in raisins. 
~ Drop dough by generous tablespoonfuls about 2 inches apart on cookie sheet
~ Bake 11-12 minutes or until set and light golden brown around the edges. Cool 1-2 minutes on cookie sheet then remove to wire rack to cool completely (about 30 minutes) 

~ Make Icing ~ Mix all icing ingredients in bowl, add milk or icing sugar as needed to reach a good consistency.

Friday, October 8, 2010

Golden Harvest Muffins

Ready in 40 minutes
Makes 18 Muffins

1 Cup Flour
1 Cup Whole Wheat Flour
1 Cup Sugar
2 tsp Baking Soda
2 tsp Ground Cinnamon
1/2 tsp Salt
1/2 tsp Cloves
2 Cups Shredded, Peeled Apples
1/2 Cup Shredded Carrot
1/2 Cup Coconut
1/2 Cup Raisins
1/2 Cup Chopped Walnuts or Pecans
3/4 Cup Oil
1/4 Cup Milk
2 tsp Vanilla
2 Eggs, Beaten

~Heat oven to 350* F, Line 18 <uffin cups with paper or grease cups. In large bowl combine Flour, Whole Wheat Flour, Sugar, Baking Soda, Cinnamon, Salt, Cloves; mix well. Stir in Apples, Carrots, Coconut, Raisins, and Nuts.
~Add Oil, Milk, Vanilla, and Eggs. Stir just until dry ingredients are moistened. Fill Muffin Cups 3/4 full. 
~ Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Immediately remove from tin and allow to cool.

Wednesday, October 6, 2010


Endless possibilities!!!

1 Cup Frozen Fruit
1 Cup Plain or Flavoured Yogurt (if using plain add honey to taste)
1 1/2 Cup Fruit Juice

-Add all ingredients to blend and blend well.

Carrot Spice Cookies

From The Hospital for Sick Children - Better Baby Food - Daina Kalnins & Joanne Saab

Preheat Oven 400 F
Ungreased Baking Sheets
Makes about 45 cookies

1/2 Cup Butter or Margarine
1 Cup Packed Brown Sugar
1 Egg
1 Cup Finely Shredded Carrots
1 1/2 Cup Flour
1 Cup Whole Wheat Flour
1 tsp Ground Cinnamon
1 tsp Baking Powder
1/2 tsp Ground Nutmeg
1/2 tsp Salt

~ In large bowl cream together butter with sugar until light and fluffy. Beat in egg and carrots.
~ In another bowl, mix together flours, cinnamon, nutmeg, baking powder, and salt. Gradualyy stir into creamed mixture, blending well after each addition.
~ Drop cookies on baking sheets, press down with moistened fork. Bake in preheated oven for 15 minutes or until cookies are golden. Allow to cool on wIre racks.  

Roasted Chickpeas

 adapted from



  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 dash crushed red pepper
  • 1 (15 ounce) can chickpeas, rinsed and drained


  1. Preheat an oven to 400 degrees F.
  2. Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
  3. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

Toasted Coconut Granola

Sunday, October 3, 2010

Cranberry Sauce

adapted from


  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 (12 ounce) package fresh cranberries
  • splash Apricot Brandy or Gran Marnier (optional) 


  1. In a medium saucepan over medium heat, dissolve the sugars in the orange juice and water stir in a splash of Apricot brandy or Gran Marnier if desired. Mix in the cranberries, and cook until they start to pop (about 10 minutes). Lower heat to medium -low and cook for a remaining 5-10 minutes. Remove from heat,  and transfer to a bowl. Cranberry sauce will thicken as it cools. 
  2. Best if made 2 days in advance! 

Pecan Pie Bars


Adapted from


  • 3 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 cup margarine
  • 4 eggs
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups white sugar
  • 3 tablespoons margarine, melted
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.

In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

Bake for 20 minutes in the preheated oven.

While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.

Bake for 25 (I cooked an extra 10 more minutes)minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

Double Layer Pumpkin Cheescake with Homemade Graham Crust


Adapted from

Graham Cracker Crust :


  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon (optional)


  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.



  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

One Pan Pasta and Meatballs

Spicy Skillet Chicken

Penne with Cheesy Tomato Sausage Sauce

Chickpea and Tomato Curry

30 Minute Mini Meat Loaves