Easy recipes using everyday ingredients.

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BANANA PUDDING CAKE
1 or 2 sm. ripe bananas
1 pkg. yellow cake mix
1 pkg. Jello instant pudding (banana cream or vanilla)
4 eggs
1 c. water
1/4 c. oil
1/2 c. chopped nuts

Slice bananas into large bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well-greased and floured tube pan. Bake at 350 degrees for 60-70 minutes. Let cool in pan 15 minutes. Remove from pan and finish cooling. Sprinkle with powdered sugar.
Newsletter 2003

I have had one of those weeks that one thing after another seems to happen.  I had to replace my computer but that was understandable because it was purchased in July 2002.  Purchased the computer, it worked well the first time I booted up.  After I turned it off and turned it on the next morning it didn't boot.  Got it fixed and now it seems to boots up on a consistent basis.

Was so excited with the speed of the computer that I worked on updating some pages until 2:15am this morning.  The internet went off and has been off since.  My cable company (Suddenlink) is doing a major equipment upgrade.  They say my cable modem expected to be up working tomorrow. I know all of the Amarillo area and Lubbock cable modems are not working. I finally figured out how to get my alternate modem (DSL) working this afternoon and realized that my mail server was down as well.  Since I can't pull in the messages for the newsletter -this newsletter will be a posting recipes from past newsletters.  There is no rhyme or reason for the ones I chose to post other than they just looked good to me.  I am back on Weight Watchers and seem to navigate toward all the recipes I would love to eat in my frustrated state but won't.  Did include some that are my favorites with Weight Watcher Points calculated for them.

Hopefully the messages will come in tomorrow and I can post to the newsletter. It is probable that many messages bounced because the server was down.  If they did just resend them sometime in again the tomorrow evening.
Nancy Rogers

BANANA WALNUT COFFEE CAKE
(Makes one 10 inch tube cake) -

WALNUT AND SUGAR SPRINKLE
1 1/2 c. chopped walnuts
1/3 c. sugar
1 tbsp. ground cinnamon

BANANA BATTER
2 c. all purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
2 eggs
1 c. sour cream
2 ripe bananas, mashed
1 firm ripe banana, for slicing
1 tbsp. pure vanilla extract
Confectioners sugar (optional)

Preheat oven to 350 degrees. Butter a 10 inch tube pan; dust with flour, tapping out excess, and set aside. Combine walnuts, sugar and cinnamon in a small bowl. Set aside. To make banana batter, sift together the flour, baking powder and salt onto a sheet of waxed paper. Set aside. In a large bowl, cream the butter with an electric mixer on high until light. Gradually beat in the eggs, one at a time. Beat in sour cream, mashed bananas and vanilla. Change mixer speed to low and beat in the flour mixture just until blended. Spoon half of the batter into the prepared pan. Scatter half of the walnut and sugar sprinkle over the batter. Thinly slice the third banana over the batter. Top with remaining batter and scatter rest of walnut and sugar sprinkle over top.

Bake about 1 hour and 15 minutes, when skewer inserted comes out clean. Cool in pan on rack for 20 minutes. Carefully loosen the cake from the sides then invert onto wire rack turning right side up. Sprinkle with confectioners sugar, if desired.
Newsletter 2003

Group Recipes is giving away a new Kitchen to a Daily Reader!" Group Recipes is the world's first Food Social Network.

OATMEAL COFFEE CAKE
3/4 oz. oatmeal
1 1/2 tsp. brown sugar
Sweet and Low
1 tsp. baking powder
8 tsp. dry skim milk
1/4 mashed banana
1 tbsp. raisins
1 tsp. vanilla
2 1/2 tbsp. water

Mix all and put into small loaf pan sprayed with Pam. Bake at 350 degrees for 30 minutes.
Newsletter 2003

HAWAIIAN CAKE
3/4 c. flour
3/4 c. sugar
1/2 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
2 eggs
1/2 vegetable oil
1 banana (mashed)
1/2 chopped pecans
1/2 crushed pineapple juice

Combine all ingredients in mixing bowl. Blend at low speed. Then beat at medium for 2 minutes. Spread batter in a 9 inch round glass dish. Microwave on medium for 6 minutes. Increase power to high and microwave 2 to 4 minutes or until done. Cool and frost with cream cheese frosting.

CREAM CHEESE FROSTING
4 oz. cream cheese
3 tbsp. butter
1/2 confectioners sugar

Mix together.
Newsletter 2003

CORN SPOON BREAD
2 eggs, beaten
1 (8 oz.) pkg. corn muffin mix
1 can creamed corn
1 can kernel corn
1 c. yogurt
1/2 c. butter, melted
1 c. Swiss cheese, shredded

In a large bowl, mix all ingredients except cheese. Spread in a buttered casserole. Bake at 350 degrees 35 minutes. Top with cheese and bake another 10 to 15 minutes.
Newsletter 2003

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YOGURT POTATO SALAD
1 c. plain yogurt
2 tsp. prepared mustard
2 tsp. horseradish
2 c. cooked, cubed potatoes
1/2 c. sliced celery
1 med. cucumber, sliced
1/4 c. onion, sliced
1 tbsp. chives, chopped

In bowl, combine yogurt, mustard and horseradish. Add remaining ingredients; toss to mix well. Refrigerate to chill. Makes 8 servings, 60 calories each.
Newsletter 1996

APPLE SALAD
4 unpeeled Red Delicious apples, diced
2 c. cabbage, finely shredded
1/2 c. celery, chopped
1/2 c. raisins
1/2 c. sunflower seeds

YOGURT DRESSING
1/2 c. plain yogurt
1/4 to 1/2 c. peanut butter* (may omit if so desired)
1 or 2 tbsp. sugar or sweetener

Mix apples, cabbage, celery, raisins and sunflower seeds in bowl. Blend together dressing ingredients until smooth. Mix into fruit.
Newsletter 1996

Dijon Vinaigrette Salad Dressing
2 Tablespoon Red wine vinegar
1/2 Cup Olive oil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
Garlic powder
2 Tablespoon Dijon mustard

Mix. Store in refrigerator.
1997

French Dressing
1/4 Cup Red or White Wine Vinegar
1/4 Teaspoon Salt
1/8 Teaspoon White Pepper
3/4 Cup Olive Oil

In a bowl mix vinegar, salt and pepper with a fork. Add oil and mix vigerously until well blended and slightly thickened.
1997

Poppy Seed Salad Dressing
1 Cup Oil
1/3 Cup Vinegar
1 Teaspoon Salt
1/2 Cup Sugar
1 Teaspoon Mustard
1/4 Teaspoon Onion powder
1 Tablespoon Poppy seeds

Combine all ingredients in container of electric blender; blend 2 to 3 minutes. Chill. This salad dressing separates, so stir well before serving. Serve on fruit or vegetable salads.
1997

Thousand Island Dressing
1-1/2 Cup Miracle whip
1/4 Cup Ketchup
3 Teaspoon Sugar
1/4 Cup Sweet pickle relish
2 Teaspoon Dried minced onion
3 Chopped boiled egg whites

Mix above thoroughly in blender. Allow for flavors to blend for at least one hour.
1997

CRACKER CRUMB FRIED ZUCCHINI
Zucchini
Flour
1 egg
2 tbsp. milk
Crushed salted cracker crumbs

Slice zucchini 1/3 inch thick. If larger zucchini are used, peel and remove seeds. Shake zucchini in paper or plastic bag with flour, enough to coat well and lay on waxed paper. Beat egg and milk. Dip floured zucchini rings in egg and roll in crushed salted cracker crumbs. Fry in hot oil, about 1/2 inch in pan. Turn over when nicely browned. Place between paper towels to drain oil. Then serve.
Posted by Betty in the Newsletter in 2003

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Cinnamon Apple Pork Tenderloin
4 servings
Weight Watcher Points - 6 Points

1 lb Pork tenderloin
2 Apples, peeled, cored, slice
2 tb Cornstarch
2 tb Raisins

Preheat the oven to 400 F. Place the pork tenderloin in a roasting pan or casserole dish with a lid.

Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 40 minutes.

Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15-20 minutes longer until tenderloin is browned and cooked through.

1 serving = 267 calories, 3 med-fat protein + 1 fruit 20 grams protein, 13 grams carbohydrate, 10 grams fat, 148 mg sodium

Source: http://www.recipesource.com/

SPICY THAI CHICKEN
2 servings, One Serving = 1 chicken breast, 4 ounces
Weight Watcher Points - 4 Points

1/2 sm Red Bell Pepper, chopped
2 tb White Vinegar
1/4 ts Red Pepper Flakes
1 pk Equal
2 Chicken Breasts, skinned
Lime Wedges, for garnish

A perfect accompaniment to brown or white rice. This recipe can easily be doubled.
Puree red pepper with vinegar in a blender or food processor.
Pour into a saucepan, add red pepper flakes and bring the mixture to a boil.
Reduce to a simmer and cook for 3 minutes.
Remove from the heat and let the sauce cool.
When cooled, stir in the Equal.
Broil chicken breasts for 10 minutes, or until browned; turn chicken and broil approximately 5 minutes more.

Place each chicken breast on a bed of rice. Divide spicy sauce and ladle over the top of the chicken. Garnish with lime wedges and serve.

Calories: 195 Protein: 35 g Fat: 4 g Carbohydrate: 2 g Fiber: 0.2 g Cholesterol: 87 mg Sodium: 81 mg Potassium: 355 mg
Exchange: 4 Lean Meat
Source: http://www.recipesource.com/

Marinated Halibut Fillets
Serves 4
Weight Watcher Points - 7 Points

3 tbsp lime or lemon juice
1 tsp minced garlic
1 tsp chili powder
1/4 tsp cinnamon
1/8 tsp ground cloves
4 9 oz halibut fillets

Wash halibut fillets and pat dry. Marinate in lime or lemon juice, garlic, chili powder, cinnamon and cloves in sealed plastic bag overnight in refrigerator. Coat cookie sheet lightly with vegetable oil spray and place fillets on sheet. Bake or grill 7 minutes on each side or until fish flakes easily with a fork.

Values below are for a single serving (1 fillet).

Energy (cal): 329 Fat (g): 6 Carbohydrate (g): 2.3 Protein (g): 60 Cholesterol (mg): 153 Saturated Fat (g): 2.6
Source: http://www.low-cholesterol-recipes.com/

Grilled Portabello Mushrooms
Serving Size 1/2 cup
Weight Watcher Points - 2 Points

1 Tablespoon minced garlic
2 Teaspoons minced fresh rosemary
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 Portabello mushroom caps

In a small bowl, combine the garlic, rosemary, olive oil, and vinegar. Mix well. Using a pastry brush, cover both sides of the Portabello mushrooms with the mixture. Cover and refrigerate for 30 minutes.

Preheat the grill or oven broiler. Grill the mushrooms on low heat, or place them on a rack that is low in the oven. Cook each side of the Portabello for 5 minutes. Serve immediately.

This recipe yields 4 servings. Serving size: 1/2 Portabello cap.

Exchanges Per Serving: 1/2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 86; Calories from Fat 61; Fat 6g; Saturated Fat 0g; Cholesterol 0mg; Sodium 9mg; Carbohydrates 6g; Dietary Fiber 2g; Sugars 1g; Protein 2g.

Source: "American Diabetes Association at http://www.diabetes.org

MEAT LOAF
1 c. tomato juice
3/4 c. oatmeal
1 egg
1/4 c. chopped onion
1/2 tsp. salt
1/4 c. chopped green pepper
1 1/2 lbs. lean ground beef

Heat oven to 350 degrees. Combine all ingredients except ground beef; mix well. Add ground beef; mix lightly but thoroughly. Press into 8"x4" loaf pan; bake 1 hour. Drain; let stand minutes. 8 servings.
Newsletter 1998

APRICOT CASSEROLE
2 cans apricot halves, drained (save juice)
1/2 stick butter
1/2 c. brown sugar
2-1/2 tbsp. flour
3/4 c. apricot juice
1/2 pkg. Ritz crackers or 1/2 c. oatmeal
Cinnamon

Spread apricots on bottom of casserole or pie pan (glass). Melt 1/2 stick butter, mix with 1/2 cup brown sugar, 2 1/2 tablespoons flour and 3/4 cup apricot juice. Bring to a boil and thicken. Pour over apricots. Crumble 1/2 package of Ritz crackers or 1/2 cup oatmeal over top. Sprinkle with cinnamon. Bake at 350 degrees for 30 minutes. Good for brunch with waffles and bacon.
Newsletter 1998

Asparagus Salad With Pecans
Makes 6 Servings

Water
24 Asparagus spears, fresh medium-sized
6 Red leaf lettuce; leaves
6 tb light mayonnaise
2 Tablespoons Pecans; chopped

Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads with 1 tb light mayonnaise and sprinkle with 1 ts chopped pecans.

Food Exchange per serving:
1 VEGETABLE EXCHANGE

Calories: 41; Carbohydrate 9g; Protein: 3g; Fat: 2g; Fiber 2g
Weight Watcher - 1 Point
Newsletter 2001

Baked Zucchini With Cheese
Makes 3 Servings

2 Medium Zucchini; sliced very thin
1 Egg
1 Teaspoon Prepared mustard
1/8 Teaspoon Ground white pepper
1/8 Teaspoon Ground nutmeg
1 Green onion; sliced thin
1/2 Cup Lowfat Swiss cheese; grated

Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes.

72 calories, 3 grams carbohydrate, 5 grams protein, 5 grams fat, 68 mg sodium, 128 mg potassium, 100 mg cholesterol, fiber 1g
Weight Watcher Points - 2 Points

Source: Am. Diabetes Association
Newsletter 2003

Celery Seed Honey Salad Dressing
1/2 Cup Sugar
1 Teaspoon Salt
1 Teaspoon Paprika
4 Tablespoon Vinegar
1 Teaspoon Celery seed
1 Teaspoon Dry mustard
1/3 Cup Honey
1 Tablespoon Lemon juice
1 Teaspoon Grated onion
1 Cup Salad oil

Mix dry ingredients. Add honey, lemon juice, vinegar and onion. Pour oil slowly into mixture, beating constantly. Serve with fruit salad.
1997

Diabetic Sunshine Orange Cake
Yield: Makes 12 servings

1/3 cup margarine
1/4 cup brown sugar replacement (Sugar Twin Brown)
1 teaspoon sugar replacement (Splenda or Sugar Twin)
1 large egg
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/3 cup raisins, or finely chopped fresh apple
1 teaspoon grated orange zest (peel)
2/3 cup unsweetened orange juice

Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with cooking
spray. In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium
speed 2-3 minutes; scraping sides of bowl as necessary. In medium bowl, sift together flour, baking powder, baking soda and
cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with
the flour mixture. Pour the batter into the prepared pan. Bake 18-20 minutes, or until a
wooden pick inserted in center comes out clean. Cool cake in pan on wire
rack.

Calories: 120  Protein: 2 g Sodium: 150 mg Cholesterol: 25 mg Fat: 6 g Carbohydrates: 15 g Exchanges: 1 Bread/Starch, 1 Fat
2004

This is for the person looking for a Cornbread salad recipe. This recipe sounds very strange, but it's very good.
Marsha in Iowa

KENTUCKY CORNBREAD SALAD
5 cups cubed cornbread or 6 cornbread muffins crumbled
3 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced green pepper
1 pound bacon cooked and crumbled
1/4 cup sweet pickle relish
1 cup mayonnaise or miracle whip
1/4 cup sweet pickle juice
shredded Parmesan cheese

Place cornbread cubes or crumbles in a large salad bowl. Combine tomatoes, onion, green pepper, bacon and relish; add to cornbread. Combine mayonnaise and pickle juice; mix well. Pour over vegetables and cornbread. Toss gently.
Sprinkle with cheese. Chill until ready to serve. Serves: 10 to 12
Posted in the in 2003

Beer Bread
3 cups self-rising flour
2 Tbsp sugar
1 can lite beer, room temperature
1 egg, beaten with 1 Tbsp water

Mix flour, sugar, and beer. Pour mixture into a nonstick bread pan which has been coated with nonstick spray. Let
sit 15 minutes to rise. Brush top with egg/water mixture. Bake at 375 degrees for about an hour.
Enjoy - Jolene from Iowa
Posted in the in 2004

Cheese Garlic Biscuits
2 Cups Bisquick
2/3 Cup Milk
1/2 Cup Cheddar cheese, shredded
1 Tablespoon Chives, dried
1/4 Cup Butter, melted
Crushed garlic

Preheat oven to 450F. Melt butter with garlic. Set aside and keep warm. Mix baking mix, milk, chives and cheese until a soft dough forms and beat vigorously for 30 seconds. Drop dough by spoonfuls on ungreased baking sheet. Bake 8 to 10 minutes or until golden brown. Remove from oven. Immediately, brush garlic butter mixture over warm biscuits before removing from baking sheet.
2002

Impossible Quesadilla Pie
2 cans (4 oz. each) chopped green chilies, drained
4 c. shredded Cheddar cheese
2 c. milk
1 c. Bisquick baking mix
4 eggs

Heat oven to 425 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired. 6 to 8 servings.
2002

Jimmy Dean Country Breakfast Casserole
1 Pound Jimmy Dean Sausage, cooked crumbled & drained
10 Eggs, lightly beaten
3 Cups Light cream
1 Teaspoon Salt
1 Bunch Green onions, chopped
1 Teaspoon Dry mustard
16 Ounces Day old bread, cubed
1 Cup Cheddar cheese, shredded
1 Cup Swiss cheese, shredded

Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350'F. or until golden brown.
2002

Jalapeno Cheese Grits
2 Quarts Water
12 Ounces Quick grits
1/2 Pound Butter
2 Jalapenos, diced, remove seeds for sissies
1 Medium Red bell pepper, diced
1 Medium Poblano pepper, diced
1 Medium Onion, diced
1/2 Pound Cheddar cheese, grated
1/2 Pound Monterey Jack, grated
4 Eggs, beaten
Salt, to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and onion. Sauté until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a preheated 350 degree oven for 25 minutes, or until set. Serve immediately.
2002

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