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Lighter Polish Cream Cheese Coffee Cake

People are always asking me for this recipe, so I’m sharing this version made with Splenda. Hope you enjoy it.

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 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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Shrimp Spread
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Servings
4 servings
Servings
4 servings
Shrimp Spread
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Mince shrimp and stir into cream cheese
  2. Stir in catsup, Tabasco sauce, Worcestershire sauce and Mrs. Dash herb seasoning.
  3. Place 1 teaspoon of spread on each cracker. Garnish with minced parsley.
Recipe Notes
Nutrients per serving;

Calories 54
Protein 3 G
Carbohydrate 7 G
Fat 1 G
Cholesterol 21 MG
Sodium 67 MG
Potassium 51 MG
Phosphorus 29 MG

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Leafy Salad
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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Leafy Salad
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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Collard Greens Sauteed
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
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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Mashed Cauliflower
Mashed Cauliflower
Mashed Cauliflower
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Servings
3-4 Serving
Servings
3-4 Serving
Mashed Cauliflower
Mashed Cauliflower
Print Recipe
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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Pork Loin with Apple Stuffing
Pork Loin with Apple Stuffing
Roast Pork Loin With Sweet and Tart Apple Stuffing
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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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Herbed Biscuits
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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