Lemon and Poppyseed Muffins

I love how these don't have any oil so they aren't greasy. Unless you can find already ground almonds then grinding them can be a task. I felt like a pioneer on the Oregon trail...but it was well worth it since they tasted so good.
1-1/2 C. white rice flour
1-1/2 C. finely ground almonds
2 tsp baking powder
1/4 tsp salt
1 Tlbs poppy seeds
zest of 1 large lemon
2 C. peeled and finely grated zucchini
3 large eggs
1/2 C. low-fat buttermilk
3/4 C. sugar
2 tsp lemon extract
Preheat oven to 350*. line a 12-muffin tray with liners. Combine the dry ingredients (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside. In a small bowl combine the lemon zest and zucchini. Beat the eggs and sugar with a mixer for 3 min. until pale and creamy. Add the zucchini, buttermilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly. Spoon even amounts of batter into each muffin liner. Bake for 30 min. Yield: About 20 muffins. Calories: 155

Stovetop Dijon Chicken

Wow! This recipe really surprised me! It tastes so good. And it was fast and easy to make, took me about 40 min. from start to finish. So if you need a quick dinner recipe that will wow your guests then this is the one.
4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard

Chopped fresh thyme, if desired


1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.

3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat0g); Cholesterol 70mg; Sodium 750mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars0g); Protein 27g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron10% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Crispy Baked Cod

This was very fast and easy to make. Baked in 20-25 minutes. And tasted SUPER!! I rounded out the meal with fancy rice and broccoli.
4 (6-ounce) cod fillets
1 large egg white
1 tablespoon water
1/2 cup Wheatie cereal flakes, crushed (might need a little extra)
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1 tablespoon butter, melted
lemon juice(optional)

Preheat oven to 400*F. Spray an 8-inch square baking pan with vegetable cooking spray. (I line my pan with tin foil and then spray it. Makes clean up faster) In a small bowl , beat egg white and water. Dip fillets in egg white, then roll in crushed corn flakes. Arrange fish in baking pan. Sprinkle with parsley, salt and lemon pepper; drizzle with butter. Bake uncovered, for 20 minutes, or until fish flakes easily with a fork. Serve warm. Optional: Drizzle lemon juice to taste over fish.

Apple Pocket Pies

These are very cute but this is diffidently a "recipe made with love" meaning its time consuming and difficult. This recipe is perfect for your fall time feasts!
Dough:
2-1/2 C. all-purpose flour
1 tsp. salt
2 Tbs. sugar
16 Tbs. (2 sticks/250g) cold unsalted butter cut into 1/2" pieces
6 to 8 Tbs. ice water
In a bowl mix together flour, salt & sugar until combined. Cut in the butter with a pastry cutter until mixture resembles coarse meal. Add 6 Tbs. ice water. The dough should not be sticky. If it is crumbly, add more water, 1 tsp. at a time. Divide the dough in half, wrap with plastic wrap & press each into a disk. Refrigerate for at least 2 hours or up to overnight.
Filling:
5 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
1 Tablespoon Lemon Juice
Peel apples and cut into 1/2" cubes. Mix together sugar, flour, cinnamon, & salt. Add apple cubes and mix well so all the apples are coated with sugar mixture. Add vinegar and lemon juice, mix well.
Assembling pies:
Apple pocket pie mold (from Williams-Sonoma)
1 egg, lightly beaten with 1 tsp. water
Natural sugar crystals (to sprinkle on top of pies)
. On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8" thick. Brush off the excess flour. Using the pocket pie mold, cut out 8 of each shape (16 total dough pieces). The cutout will serve as the steam vent in the top crust. Repeat with the remaining dough disk. Place a solid dought shape in the bottom half of the cutter and gently press the dought into the mold (you might have to stretch it a bit so it fits to the edge). Fill the center with 1 to 2 Tbs. pie filling and brush the edges of the dough with egg wash. Top with the dough piece with vent hole. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove from mold and place on a parchment-lined baking sheet. Repeat with remaining dough. Freeze pies for 20 to 30min. (I skiped the freezing step and mine turned out fine) Preheat oven to 400*. Brush the pies with the egg wash and sprinkle with sugar. Bake for 15 to 20 min. The crust should be golden brown and the filling is gently bubbling. Cool on a wire rack for 10 min. Yeild: 8 pocket pies.

M&M Cracker Kookies

This is my favorite dessert! Its fast to make and tastes so good. :) I use Jiff crunchy peanut butter but any kind would work so use your favorite.
1 graham cracker
1 T. peanut butter
1 tsp. mini M&M's

Break the graham cracker in half or fourths. Spread the peanut butter evenly across the cracker. Gently press mini M&M's into the peanut butter. Enjoy! Yield: 1 serving Calories: 178

Fancy Rice

I love this version of rice. It has so much more flavor. My rice always seems to need about 10 more min of cooking time. This recipe goes with so many meals!
1 C. brown basmati rice
2 1/2 C. water
1 Tbs. olive oil
1/4 tsp. salt
1/2 C. dry vegetable soup blend

Stove Top directions:
Rinse rice in cold water to remove excess starch. Combine rice, water, oil, soup blend and salt in a saucepan. Allow mixture to rest for 15 min. Bring mixture to boil stirring occasionally. Reduce heat to medium and cover with a tight fitting lid. Simmer for 35 min. Remove from heat, fluff with fork and serve. Yield: 8 servings

Lemon Pepper Artichoke Dip

So simple yet so yummy! I always eat my artichokes with this dip.
3 T. mayonnaise
1/2 tsp. lemon pepper seasoning
5 drops lemon juice (optional adds a little zing!)

Mix ingredients together and serve.

Whole Wheat Waffles

I really enjoyed the flavor of these whole wheat waffles. Berries or syrup go great with these! I mixed all my ingredients in the blender but as the batter is thick my blender had a hard time mixing. I didn't really think using the blender made the process any easier or faster. Although it was handy to just pour the batter right on the waffle maker and not have to spoon out the batter. So if you have a more powerful blender this might work great for you.

3 Cups whole-wheat flour
1 tsp salt
1 tsp baking soda
2 ½ tsp baking powder
½ cup oil
¼ cup honey
4 eggs
3 cups buttermilk

Combine all dry ingredients in a blender or bowl, then blend in all the liquid ingredients. Cook to your waffle makers directions. Yield: 24 - 3"x3" waffles

Sunny Oatmeal

Sorry no picture! Oatmeal looks nasty no matter how you photograph it. This is my favorite way to eat oatmeal!! Its a little tangy and sweet. Great start to the day.

3/4 C. Orange juice
1/4 C. + 2 T Oatmeal
1 tsp. Brown sugar

In a small pot stir together all ingredients. Simmer for 5 min. Use more oj if you like it runnier or less for thicker.

Coffee House Scones

Fast and simple to make! I have had some scones that tasted plain and was like eating a hunk of bread. But these scones really blew me away. They were mostly eaten up the day I made them! Have them with jam or make a egg sandwich for breakfast with them.

Total prep/baking time: 20 min

2 cups all purpose flour

1/4 cup granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter or margarine, cold and cut into pieces

2/3 cup buttermilk

Egg mixture for brushing tops of scones: (optional)

1 large egg, lightly beaten

1 tablespoon milk

Preheat oven to 400 degrees F, place rack in middle of oven. Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.) I used a stoneware baking pan and they baked fine without over browning.

In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry cutter. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches round and about 1-1/2 inches thick. Cut this circle in half, then half again then each quarter in half to make 8 pie wedges. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

(Optional for a sweeter scone) Remove from oven and then turn your broiler on high. Sift confectioners(powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.Yields: 8

Smooth Delight

Cool and refreshing. Make sure the orange is blended well or the drink will be stringy and have a lot of pulp. This makes a great healthy snack.
1 large orange
2 C. cantaloupe
1 pkg. Sunkist Orange Ice Smoothie mix
1/2 C. lemon sorbet
ice cubes (optional)

Peel and section orange into a blender then blend for 1 min. Add cantaloupe, smoothie mix and ice cubes and blend. Add sorbet and blend. Yield: 2 servings

Pound Cake

Great taste with less calories! Fast and easy to put together. Pound cake goes with so many things it's always a winner. I substituted the applesauce or canned pears and it tasted just fine.

• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 eggs
• 1/4 cup unsweetened applesauce
• 1-1/4 teaspoons vanilla extract
• 1/2 teaspoon grated lemon peel
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla and lemon peel. Combine the flour, baking powder and salt; add to creamed mixture just until blended.
Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12 servings.

Baked Potato Strips

This is a great addition to any dinner. A fun way to eat potatoes.
3 large baking potatoes
2 egg white
2 Tbsp grated Parmesan cheese
1 tsp garlic powder

Cut potatoes lengthwise into thin 1/4 in strips. Pat dry with paper towels. In a bowl, combine the egg whites, Parmesan and garlic. Add the potatoes; toss and coat. Place in a single layer in baking pan coated with nonstick cooking spray. Bake, uncovered, at 375* for 35-40 min. or until golden brown. Yield: 4 servings.

Herbed Macaroni 'n' Cheese

This is a yummy version of mac and cheese. The family loved it.
1 Tbsp margarine
3 Tbsp flour
2 C. skim milk
3/4 to 1 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp ground nutmeg
1/8 tsp paprika
1 Tbsp Dijon mustard
1/2 C. grated Parmesan cheese, divided
1 pk. (7 ounces) elbow macaroni, cooked and drained
1 C. low-fat cottage cheese

In a large saucepan, melt margarine. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to a boil over medium heat; boil for 2 minutes or until thickened. Add the marjoram, thyme, nutmeg and paprika; stir in mustard and 1/3 cup Parmesan cheese; mix well. Add macaroni and cottage cheese; stir until coated. Pour into and 8 in square baking dish coated with nonstick cooking spray. Sprinkle with remaining Parmesan. Bake uncovered at 350* for 30 minutes or until golden brown. Yield: 4 servings

Broiled Asparagus

I like eating asparagus better this way then boiling them. They turn out nice and tender this way.
Fresh asparagus (as many as you want to eat)
Lemon pepper seasoning
Butter

• Turn on the broiler in the oven.
• Trim ends of asparagus and wash them.
• Cover baking sheet with foil.
• Place asparagus on baking sheet and brush with butter. Sprinkle asparagus with lemon pepper seasoning.
• Broil for 3 min. Eat and enjoy!

Baked Breaded Shrimp

This meal is SO fast to make! You can make it a very fancy dinner also. The shrimp are really delicious in this recipe.
30 cleaned skinned medium shrimp
20-25 crackers, crushed
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/2 tsp. dry parsley
1/2 tsp. lemon pepper seasoning
1 egg, beaten

• Pre-heat oven to 350*
• If shrimp are frozen thaw by running cold water over shrimp in a colander. Take off the tails and clean them.
• Put the crackers, onion, garlic, parsley, and lemon in a zip lock bag. Mix them together.
• Dip the shrimp into the beaten egg and then add them to the zip lock bag. Close the bag and shake the shrimp and seasoning to coat them.
• Place the coated shrimp on a baking sheet. Cook for 10 mins or until done. The shrimp are done when they curl up and turn a light pink color. Yields: 4 servings
  

Golden Baked Chicken

The best tasting chicken ever!! It really fast to put it to together and then you have a whole hour while it bakes to do other things.

2 C. mashed potato flakes

3/4 C. grated Parmesan cheese

2 Tbsp dried parsley flakes

1 Tbsp paprika

3/4 tsp garlic salt

3/4 tsp onion powder

1/2 tsp pepper

3 broiler/fryer chickens (3 to 4 pounds each) cut up and skin removed

1 C. butter or margarine, melted

• In a large zip lock bag, combine the potato flakes, Parmesan cheese, parsley, paprika, garlic salt, onion powder and pepper.


• Dip chicken into butter, then into potato flake mixture.


• Place on two greased 15-in. x 10-in. x 1-in. baking pans.


• Bake at 375* for 50-60 minutes or until chicken juices run clear. Yield: 12 servings

Valentines Sugar Cookies

These are the best tasting sugar cookies I have eaten. They are soft and mildly sweet. They are a lot like the ones you can buy at Walmart.
1 cup butter
2 cups sugar
2 eggs
2 tsp vanilla
1 cup milk
4 tsp. baking powder
6 cups flour
1 tsp. salt

• Cream the butter and the sugar. Add eggs and vanilla. Alternate milk and the flour mixture to the batter. Refrigerate before rolling out dough. (I roll out onto parchment paper so I don't have to add more than a sprinkling of extra flour).


• Bake at 350 degrees for 10-12 minutes. When cool, ice with your favorite icing and decorations.

Icing

1 cup powdered sugar

2 tsp. milk

2 tsp. corn syrup

Food coloring of your choice

Mix powdered sugar and milk together, add corn syrup. Stir until smooth. Add food coloring one drop at a time until icing becomes desired color.

M&M Cookies

I was really tired out after work but wanted to make something for dessert so these cookies were just the thing. They are quick to make and are so yummy hot off the pan! I used red M&M's for Valentines Day. You could use any color or kind. Have fun and experiment!

Prep/Total Time: 35 min.
1 cup packed brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups candy-coated milk chocolate pieces

• 
  In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.
  
• Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
  
• Bake at 350 degrees F for 9 to 11 minutes, to your liking. Yields: 5-6 dozen

Sloppy Joes

These sloppy joes have a really well balanced flavor, not too tangy and not too sweet, just right! This is also a really hearty and filling dinner.

Prep/Total time 30 min.

2 lb ground beef

1/2 C. fresh onion

2 tsp. dry mustard

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. black pepper

2-8oz cans tomato sauce

1 Tbsp. vinegar

2 tsp. Worcestershire sauce

3 Tbsp. brown sugar

• In a skillet brown hamburger. Drain grease.
• Add all other ingredients. Mix well. Simmer for 20 min.
• Serve on hamburger buns. Top with cheese if desired. Yields: 8-10 servings.

Chicken Fettuccine Alfredo

This version is a little healthier then the common alfredo sauce since it uses cream cheese or whipping cream and this recipe calls for milk. You can use low fat or soy milk too. I didn't have fettuccine noodles so I just used what I had. It still tastes just the same either way!

12 oz. fettuccine noodles, cooked and drained

4 skinless boneless chicken breasts or thighs

2 C. milk

1 Tbsp. corn starch, thinned with milk

1/4 tsp. black pepper

1 tsp. garlic powder

1/8 tsp. paprika

1/2 tsp. Italian seasoning

3/4 C. grated Parmesan cheese

1 tsp. salt

• Cook noodles, drain & set aside.
• In a frying pan over medium heat add 1 tsp. oil when hot cook chicken until juices run clear. You can cut the chicken into cubes, strips or just leave it whole.
• In a saucepan over medium heat combine milk & corn starch stirring constantly until simmering. Add pepper, garlic powder, paprika, Italian seasoning, salt & Parmesan cheese. Keep stirring so it won't stick and burn on bottom of pan. Simmer until sauce has thickened.
• Stir noodles, chicken, and sauce together and serve hot. Yield: 6 servings

Baked Macaroni and Cheese

Five stars on this recipe! I used mozzarella cheese since I didn't have cheddar and you can experiment with what ever kind of cheese you like. I also added some Lawry's and Nature's seasoning to the sauce.

Prep/Total Time: 35 min.

8 ounce box of elbow macaroni

4 Tablespoons of butter, divided

2 Tablespoons of cornstarch

1 teaspoon salt

1 teaspoon dried mustard

1/4 teaspoon black pepper

2 cups of milk

1-1/2 cups shredded cheddar cheese

2 Tablespoons dried breadcrumbs

• Cook and drain an elbow macaroni. Pour the cooked noodles into a large casserole dish that has been sprayed with nonstick cooking spray. Set aside.
• Pre-heat oven to 350*.
• In a large saucepan, melt 2 Tablespoons of butter. Mix in cornstarch, salt, dried mustard and black pepper. Let it cook for just a couple minutes, then stir in milk. Stirring constantly, bring the milk mixture slowly to a boil over medium heat. Let it gently boil for a few minutes until it's thick and creamy.
• Remove the saucepan from the heat and stir in cheese. Once the cheese and white sauce are evenly mixed, pour the sauce over the macaroni. Stir it, so everything is evenly dispersed. Set aside.
• In the saucepan melt the 2 Tablespoons of butter. Once it's melted, stir in a few tablespoons of seasoned dry breadcrumbs. It should form a crumbly texture.
• Sprinkle the buttered breadcrumbs over the top of the casserole and bake it (uncovered) at 350* degrees for 25 minutes. Yield: 4 servings

Broccoli Chicken and Brown Rice

This is a super fast and yummy dinner. I think it makes more then 4 servings and tastes great reheated.

Prep/Total Time: 25 min.

1 Tbsp. vegetable oil

4 skinless, boneless chicken breast halves or thighs

1 can Campbell's Condensed Cream of Chicken or Broccoli Soup

1- 1/2 C. water

1/4 tsp. paprika

1/4 tsp. ground black pepper

1- 1/2 C. uncooked instant brown rice

2 C. fresh or frozen broccoli flowerets

• Heat oil in 10" skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.


• Stir soup, water, paprika and black pepper in skillet. Heat to a boil.


• Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 min. or until chicken is cooked through and rice is tender. Yield: 4 servings

A Campbell's Recipe

Orange Julius

What does all college students love? Smoothies! This is one of my favorites because it's fast to make and filling to drink. I like to add peeled orange slices in my smoothie.

1 C. milk
1 C. vanilla ice cream or orange sherbet
1/4 C. sugar
1 tsp. vanilla
6 oz. frozen orange juice concentrate
12 ice cubes

• Mix all ingredients in a blender until they are frothy. Serve immediately. Yield: 2 to 4 servings.

Dogs in a Blanket

This is a fun way to eat a hot dog. If you have kids you will like them even more as they aren't messy and the hot dog won't fall out of the bun! The breading on the out side is really tasty and would make great rolls.

Prep/Total Time: 2 hours

1 package (1/4oz) active dry yeast

1/3 C. plus 1 tsp. sugar, divided

2/3 C. warm milk (110* to 115*)

1/3 C. warm water (110* to 115*)

1 egg, beaten

2 Tbsp. plus 2 tsp. shortening, melted

1 tsp. salt

3-2/3 C. all-purpose flour

10 hot dogs

2 slices American cheese

• In a mixing bowl, dissolve yeast and 1 tsp. sugar in milk and water; let stand for 5 min. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. (You can pre-heat your oven at this time to 350* and place bowl on stove top to rise)


• Cut a 1/4-in. deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in the slit of each hot dog.


• When dough has risen punch it down and divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350* for 15-18 minutes or until golden brown. Yield: 10 servings.

Ham and Egg Muffins

Eggs are a good source of protein. These egg muffins are a quick and tasty way to start your day.
Prep/Total Time: 30 min.
12 thin slices deli ham, roast beef, or turkey
6 slices mozzarella or Cheddar cheese, quartered
6 eggs
Seasonings of your choice (Besides salt and pepper I like to add parsley)

• Pre-heat oven to 350*


• Press one slice of deli meat into the bottom and up the sides of each greased muffin cup, forming a shell. Arrange two cheese pieces in each shell.


• In a bowl or glass measuring cup (the spout is helpful in pouring) beat the eggs, and seasonings together.


• Pour egg mixture into each cup. Bake, uncovered for 20-25 minutes or until eggs are completely set. Yield: 6 servings (12 egg muffins)

Microwave Apple Crisp

This recipe is fast and easy to make which are some of the qualities I look for in a recipe. And it tastes like it took hours to make. You can assemble the crisp and refrigerate it until you're ready to microwave. Very delicious!

Prep/Total Time: 20 min.
4 medium tart apples, peeled and thinly sliced
1/3 C. flour, divided
1/4 C. sugar
2 tsp. lemon juice
3/4 tsp. ground cinnamon, divided
2/3 C. old fashion oats
1/2 C. packed brown sugar
3 Tbsp. cold butter
Vanilla Ice cream optional

• In large bowl combine the apples, 1 Tbsp. flour, the sugar, lemon juice, and 1/4 tsp cinnamon. Pour into greased 9 in. deep pie plate.


• In another bowl, combine the oats, brown sugar and remaining flour and cinnamon. Cut in butter until crumbly; sprinkle over apple mixture. Microwave on hing for 5-7 minutes or until apple are tender. Serve with ice cream in desired. Makes 6 servings.

Nutrition Facts: 1 cup (calculated without ice cream) equals 252 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 66 mg sodium, 49 g carbohydrate, 3 g fiber, 2 g protein.

From Taste of Home Simple & Delicious

Wake-Up Call

I hate to cook. I don't really know why I just do. I think it's because it takes so long to make something. And then you go and eat up all your hard work and you have nothing to show for it expect the huge mess in the kitchen which will take more time to clean up.
Knowing something is much different then experiencing something. When I moved away from home to go to college I knew I would have to cook for my self. It was much easier "knowing" I would have to cook then actually being faced with an empty fridge and an even emptier growling stomach. I found out you can only put off cooking for so long. And trying to survive on rice cakes and water isn't very fun. So being faced with the lack of food I had few options to consider. I could either go eat fast food for every meal and end up broke looking in the mirror at a fat version of my self, hating what I looked like and committing suicide at an early age. Or I could just cook. I chose to cowgirl up and take cooking by the horns and find a way to survive.
Lets quite all this typing and get to the recipes.

~ Survival Cook