Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
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Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
Print Recipe
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Ingredients
Main Ingredients
Filling:
Topping:
Servings: 9 x 13 pan
Instructions
Main Ingredients
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat Splenda, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
Filling
  1. Beat cream cheese, Splenda, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonful’s over cream cheese mixture.
  2. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes 50 minutes
Topping
  1. Mix walnuts, Splenda brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
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Lemon Chicken and Shell pasta
Lemon Chicken with Sea shell Pasta
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Servings
4 Servings
Servings
4 Servings
Lemon Chicken and Shell pasta
Lemon Chicken with Sea shell Pasta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. Cut chicken into small cubes then poach in broth until done.
  2. Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.
  3. Add the miniature seashells pasta and cook for another 8 to 10 minutes.
  4. If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a
  5. Top with the last of the cilantro and serve.
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Mashed Cauliflower
Mashed Cauliflower
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Servings
3-4 Serving
Servings
3-4 Serving
Mashed Cauliflower
Mashed Cauliflower
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Servings
3-4 Serving
Servings
3-4 Serving
Ingredients
Servings: Serving
Instructions
  1. Bring water to a boil in a saucepan. Add cauliflower, reduce heat to medium-low, place a cover on a saucepan, and cook cauliflower until tender, about 10 minutes; drain. Set cauliflower aside to cool for about 5 minutes; transfer to a blender. (We cooked in Microwave for 6 min)
  2. 1. Heat oil in a skillet over medium-high heat. Cook and stir onion and in hot oil until tender, 3 to 5 minutes. Set aside to cool for about 5 minutes; add to blender.
  3. 2. Pour yogurt into a blender or food processor with cauliflower and onion mixture; blend until smooth. Season with parsley lemon and Pepper to serve.
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Leafy Salad
Lettuce and Spinach Leaf Salad
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Important: Use exact measures to ensure potassium content is not high.
Servings
4 Servings
Servings
4 Servings
Leafy Salad
Lettuce and Spinach Leaf Salad
Print Recipe
Important: Use exact measures to ensure potassium content is not high.
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. Combine vegetables in a salad bowl
  2. Divide into 4 portions and serve on chilled salad bowls or plates and top with Cranberry Vinaigrette Dressing.
  3. Please Note: Use exact measures to ensure potassium content is not high.
Recipe Notes

Top this salad with a Cranberry Vinaigrette Dressing for a festive flavor.

Nutrients per Serving:

Calories 14
Protein 1 Gr
Carbohydrate 3 Gr
Fat 0 Gr
Cholesterol 0 MG
Sodium 10 MG
Potassium 186 MG
Phosphorus 26 MG

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Leafy Salad
Cranberry Vinaigrette Dressing
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Each serving is 2 tablespoon
Servings
8 servings
Servings
8 servings
Leafy Salad
Cranberry Vinaigrette Dressing
Print Recipe
Each serving is 2 tablespoon
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Heat cranberry sauce to liquefy, then add the remaining ingredients.
  2. Cool and store in a jar with tight lid.
  3. Place in refrigerator to blend flavors.
  4. Shake well before serving. Refrigerate unused portion for up to a week.
Recipe Notes
Nutrients per Serving

Calories 60
Protein 0G
Carbohydrate 5G
Fat 4 G
Cholesterol O MG
Sodium 101 MG
Potassium 35 MG
Phosphorus 10MG

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Collard Greens Sauteed
Sautéed Collard Greens
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Collard Greens Sauteed
Sautéed Collard Greens
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Ingredients
Servings:
Instructions
  1. Blanch the collard greens by putting them into a pot of boiling water for 30 seconds.
  2. Strain the boiling water off and quickly transfer the greens to a large bowl of ice water. Let cool, then strain and dry the greens and set them aside.
  3. In a large sauté pan on medium-high heat, melt the butter and oil together. Add onions and garlic, and cook until slightly browned, about 4–6 minutes. Add collard greens and black and red pepper, then cook for 5–8 minutes on high heat, stirring constantly.
  4. Remove from heat, add vinegar, if desired, and stir.
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Berry Bread Pudding
Very Berry Bread Pudding
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Servings
10 servings
Servings
10 servings
Berry Bread Pudding
Very Berry Bread Pudding
Print Recipe
Servings
10 servings
Servings
10 servings
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 375° F.
  2. 1. Beat eggs, sugar, and cream, orange zest, vanilla and cinnamon until smooth.
  3. 2. Mix in bread cubes and fruit with hands.
  4. 3. Pour into buttered/greased pan and bake covered in foil for 35 minutes. If using butter, make sure it is unsalted.
  5. 4. Remove foil and bake for 15 additional minutes.
  6. 5. Turn off oven and let sit in oven for 10 minutes.
  7. 6. Cut, then serve topped with whipped cream.
Recipe Notes

TIPS: Serve as a special breakfast treat or for holiday brunch. If you wish to store or make it ahead of time, Very Berry Bread Pudding can be frozen until ready to thaw and reheat.

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Kathryn is passionate about healthy cooking so she and Celeste Fuller, NxStage Patient Advocate prepare some healthy Thanksgiving meals. Kathryn wants to thank Chef Aaron McCargo from Fresenius Kidney Care for his Rustic Apple Cinnamon Filled Phyllo Pastries recipe. Recipes:
Rustic Apple Tarts
Rustic Apple Cinnamon Filled Phyllo Pastries
Print Recipe
Servings
6 Servings
Servings
6 Servings
Rustic Apple Tarts
Rustic Apple Cinnamon Filled Phyllo Pastries
Print Recipe
Servings
6 Servings
Servings
6 Servings
Ingredients
In a Small Bowl:
Servings: Servings
Instructions
Apple mixture:
  1. Preheat oven to 350° F. In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat. Turn off heat and set mixture aside.
Phyllo dough pastries:
  1. Lightly grease a large 6-muffin tin pan. Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go. Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups. Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture. Fold excess phyllo dough over the apples in each muffin cup. Bake in preheated oven at 350° F for 8–10 minutes or until golden brown. Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.
Recipe Notes
Nutritional Information:

Calories 280 cal, Total Fat 13 g,  Saturated Fat 8 g, Trans Fat 0 g,  Cholesterol 31 mg,  Sodium 97 mg,  Carbohydrates 38 g,  Protein 2 g,  Phosphorus 33 mg,  Potassium 177 mg, Dietary Fiber 4.9 g,  Calcium 44 mg

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BBQ Turkey Wings
Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe
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Servings
7 servings
Servings
7 servings
BBQ Turkey Wings
Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe
Print Recipe
Servings
7 servings
Servings
7 servings
Ingredients
Chef McCargo’s Barbecue Spice Rub:
Servings: servings
Instructions
  1. Preheat oven to 375° F.
Spice Rub Directions:
  1. In a small bowl mix, brown sugar, black packed dark brown sugar, black pepper, red pepper flakes, smoked paprika, granulated garlic, dehydrated onion flakes, chili powder.
Wings Directions:
  1. Pat wings dry and pierce with fork on both sides. Rub wings liberally with spice rub, saving 1 tablespoon for later. Place wings on baking sheet tray and bake wrapped in foil for 30 minutes. Remove wings from oven and discard foil, flip over and cook for an additional 30 minutes. Sprinkle rest of seasoning on wings and flip back over. Turn off oven and let wings sit in oven for 15 minutes,
  2. Serve with a side of low-sodium barbecue sauce.
Recipe Notes

Nutrition Per Serving:

Calories 352,  Total Fat 9 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 103 mg, Sodium 380 mg, Carbohydrates 41 g, Protein 25 g, Phosphorus 159 mg, Potassium 251 mg, Dietary Fiber 0.6 g, Calcium 50 mg

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Pork Loin with Apple Stuffing
Roast Pork Loin With Sweet and Tart Apple Stuffing
Print Recipe
Servings
6 servings
Servings
6 servings
Pork Loin with Apple Stuffing
Roast Pork Loin With Sweet and Tart Apple Stuffing
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Cherry Marmalade Glaze:
Apple Stuffing:
Roast Pork Loin:
Servings: servings
Instructions
Cherry Marmalade Glaze:
  1. Mix all glaze ingredients in a small saucepan over medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
  2. Preheat oven to 400° F.
Apple Stuffing:
  1. Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan over medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.)
  2. Remove from heat and chill to room temperature.
Pork Loin Directions:
  1. Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place.
  2. Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F.
  3. Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.
Recipe Notes

Nutrition Per Serving:

Calories 287, Total Fat 14 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 47 mg, Sodium 338 mg, Carbohydrates 23 g, Protein 16 g, Phosphorus 26 mg, Potassium 330 mg, Dietary Fiber 1 g, Calcium 44 mg

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Orzo Salad
Orzo Salad
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Orzo Salad
Orzo Salad
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Ingredients
Servings:
Instructions
In a small bowl:
  1. Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.
Pasta and Vegetables
  1. Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently. Serve at room temperature or cold.
Recipe Notes

Nutrition Per Serving:

Calories 342 cal, Total Fat 22 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 3 mg, Sodium 66 mg, Carbohydrates 30 g, Protein 7 g, Phosphorus 122 mg, Potassium 317 mg, Dietary Fiber 2.8 g, Calcium 77 mg

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Herbed Biscuits
Homemade Herbed Biscuits
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Servings
12 servings
Servings
12 servings
Herbed Biscuits
Homemade Herbed Biscuits
Print Recipe
Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400° F.
  2. Spray cookie sheet with nonstick cooking spray or line with parchment paper.
  3. In a large bowl, mix flour, cream of tartar and baking soda. Then mix in mayonnaise with a fork until the mixture resembles coarse cornmeal. In a small bowl, combine milk and herbs, and add to the flour mixture. Stir until combined.
  4. Place heaping tablespoons on the cookie sheet.
  5. Bake for 10 minutes.
  6. Refrigerate until ready to use.
Recipe Notes

Nutrition Per Serving:

Calories 109 cal, Total Fat 4 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 2 mg, Sodium 88 mg, Carbohydrates 15 g, Protein 3 g, Phosphorus 34 mg, Potassium 85 mg, Dietary Fiber 0.5 g, Calcium 21 mg

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Chef Kathryn loves to make this Summer spread or appetizer for her guests so healthy try it!
Avocado, Onion, Tomato Spread
Print Recipe
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Avocado, Onion, Tomato Spread
Print Recipe
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Ingredients
Servings: people
Instructions
  1. Cut your avocados, then put into bowl and mash them, add all chopped ingredients, leave a few red pepper strips to decorate after mixing all ingredients together then decorate the top with red strips. Refrigerate for at least an hour or two before serving with crackers or other vegetables.
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This summer salad is tasty, low in calories and so healthy you will love it!
Watermelon Strawberry an Cucumber Salad
Print Recipe
Servings Prep Time
5 people 6 minutes
Servings Prep Time
5 people 6 minutes
Watermelon Strawberry an Cucumber Salad
Print Recipe
Servings Prep Time
5 people 6 minutes
Servings Prep Time
5 people 6 minutes
Ingredients
Servings: people
Instructions
  1. Cut watermelon into triangles, about 12 or 13 then arrange watermelon triangles on a round plate, cut cucumbers an arrange cucumbers on top of watermelon then slice strawberries an add strawberries on top of cucumbers slices, spread the lime juice on top and decorate with mint leaves.
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Kathryn makes a fast Jalapeno,cream cheese and bacon appetizer.
Bacon Wrapped Jalapeno Peppers
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Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled. Great Appetizer!!! Try it you will love it.
Servings Prep Time
2 5 Min
Cook Time
6 min
Servings Prep Time
2 5 Min
Cook Time
6 min
Bacon Wrapped Jalapeno Peppers
Print Recipe
Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled. Great Appetizer!!! Try it you will love it.
Servings Prep Time
2 5 Min
Cook Time
6 min
Servings Prep Time
2 5 Min
Cook Time
6 min
Ingredients
Servings:
Instructions
  1. Use plastic gloves when working with Jalapeno Peppers Cut Jalapeno Peppers in Half (long ways) Clean all the seeds out of the peppers then take your cream cheese put in bowl and mash it. Then scoop up cream cheese with your hand and put it in the Jalapeno pepper to fill it completely. Then take the strip of bacon and wrap completely around the pepper put into pan and broil until bacon is browned.
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Rev. Andrew Umberg, a regular guest chef joins Chef Kathryn Raaker to make a delicious Asian Summer Feast!
Marinate for Grilled Asian Chicken
Print Recipe
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Marinate for Grilled Asian Chicken
Print Recipe
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Ingredients
Servings: people
Instructions
  1. Add all liquid and dry ingredients and put in medium size bowl that is preferably round with deep well and blend with a spatula until all ingredients are mixed well. Slice the Chicken Breasts in three pieces length wise. Add to marinate refrigerate at least 8 hours. Then Grill until Chicken is done.
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Asian Stir Fry
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Servings Prep Time
6 people 6 min
Cook Time
8 min
Servings Prep Time
6 people 6 min
Cook Time
8 min
Asian Stir Fry
Print Recipe
Servings Prep Time
6 people 6 min
Cook Time
8 min
Servings Prep Time
6 people 6 min
Cook Time
8 min
Ingredients
Servings: people
Instructions
  1. Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice
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Ambrosia Salad
Print Recipe
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Ambrosia Salad
Print Recipe
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Ingredients
Servings: people
Instructions
  1. Drain the Pineapple and save some of the juice, drain the Mandarin oranges, Use large mixing bowl add Pineapple, Mandarin Oranges add the almond extract, and juice reserved from pineapple, add mini marshmallows, mix well then add coconut and Whipped topping. Decorate with Maraschino Cherries Refrigerate for 2 hours and serve in dessert dishes.
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A great Summer Salsa that has fresh garden ingredients a lovely treat for your guests.
Corn Salsa
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Servings Prep Time
6 5 Min
Servings Prep Time
6 5 Min
Corn Salsa
Print Recipe
Servings Prep Time
6 5 Min
Servings Prep Time
6 5 Min
Ingredients
Servings:
Instructions
  1. Add all ingredients in a salad Bowl add Dressing and Mix and Serve
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Kathryn Creates a fast Healthy Summer Salad
Kathryn's Tomato, Cucumber, and Basil Salad.
Print Recipe
A healthy, refreshing summer salad with fresh garden vegetables. Yummy!
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Kathryn's Tomato, Cucumber, and Basil Salad.
Print Recipe
A healthy, refreshing summer salad with fresh garden vegetables. Yummy!
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix salad ingredients in a bowl
  2. Mix Italian Dressing with salad, toss and serve
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GREEN MANGO SHAKE
Print Recipe
Servings
1 serviing
Servings
1 serviing
GREEN MANGO SHAKE
Print Recipe
Servings
1 serviing
Servings
1 serviing
Ingredients
Servings: serviing
Instructions
  1. Put mangos into a blender. Add chilled evaporated milk, ice, and choice of sweetener. Blend until smooth. Enjoy!
Recipe Notes

Recipes by Marie A. Dunaway

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Mango Salsa
Green Mango Salsa
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Servings
4 people
Servings
4 people