Caramel Apple Cheesecake
This is Aryn’s award winning recipe! The only changes we made were that we only used the walnuts in the crust and we used two or three more graham crackers and a little more melted butter. And YES you do use all 4 packages of cream cheese!
Perfect Apple Pie
Here is a recipe that I’m eager to try this fall- Kraft Food and Family had it in their Fall 2004 issue
Easy Parmesan Chicken Fingers
Another from the Fall 2004 issue of Kraft Food & Family. I’ve tried this recipe and it has become a BIG hit here!
Beef Roast Dinner
Because this healthy dish is slow cooked, you can use less-expensive roasts with results as mouth-watering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes! Sandra Dudley – Bemidji, Minnesota
SERVINGS: 10 CATEGORY: Lower Fat 
METHOD: Slow Cooker TIME: Prep: 20 min. Cook: 8 hours
Ingredients:
- 1 pound red potatoes (about 4 medium), cubed
- 1/4 pound small fresh mushrooms
- 1-1/2 cups fresh baby carrots
- 1 medium green pepper, chopped
- 1 medium parsnip, chopped
- 1 small red onion, chopped
- 1 boneless beef rump roast (3 pounds)
- 1 can (14-1/2 ounces) beef broth
- 3/4 teaspoon salt
- 3/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 3 tablespoons cornstarch
- 1/4 cup cold water
Directions:
Place vegetables in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Combine the broth, salt, oregano and pepper; pour over meat. Cover and cook on low for 8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables. Yield: 10 servings.
Nutrition Facts
- One serving: 4 ounces cooked beef with 2/3 cup vegetables and 1/4 cup gravy
- Calories: 245
- Fat: 7 g
- Saturated Fat: 2 g
- Cholesterol: 82 mg
- Sodium: 427 mg
- Carbohydrate: 16 g
- Fiber: 2 g
- Protein: 29 g
- Diabetic Exchange: 4 lean meat, 1 starch.
Pumpkin Cake Roll
Healthy Cooking Oct/Nov 2008
SERVINGS: 12 CATEGORY: Lower Fat
METHOD: Baked TIME: Prep: 25 min. Bake: 10 min. + chilling
Ingredients:
- 3 eggs
- 3/4 cup sugar
- 2/3 cup canned pumpkin
- 1/2 teaspoon almond extract
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 tablespoon plus 1 cup confectioners’ sugar, divided
- 6 ounces reduced-fat cream cheese, cubed
- 1 teaspoon butter
- 1/2 teaspoon vanilla extract
Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes. Invert onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small mixing bowl, beat the cream cheese, butter, vanilla and remaining confectioners’ sugar until fluffy.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Yield: 12 servings.
Nutrition Facts
- One serving:1 slice
- Calories:182
- Fat:5 g
- Saturated Fat:3 g
- Cholesterol:64 mg
- Sodium:212 mg
- Carbohydrate:31 g
- Fiber:1 g
- Protein:4 g
- Diabetic Exchange:2 starch, 1/2 fat.
