Members: Granola Bars
Fourth Edition Recipes, Low Sodium, Member Recipes, Recipes, Snacks and Desserts, Under 350 Calories
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Jun 012003
Carol Santee
Members: Breakfast Egg Casserole
Breads and Breakfast, Fourth Edition Recipes, Member Recipes, Recipes, Under 350 Calories
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Apr 012003
Chocolate Chip Muffins
Recipes, Snacks and Desserts
Comments Off on Chocolate Chip Muffins
Mar 012003
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These muffins are so good. The cream cheese adds that yummy taste.
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Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Ingredients | ||||||
| Cream cheese, softened |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Butter or margarine |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
| Vanilla |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
| Cold milk |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Baking powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Baking soda |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Semi-sweet chocolate chips |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
Assembly Directions:
Cream together the cheese, butter, and sugar until sugar dissolves and mixture is fluffy. Add eggs, vanilla, and milk. Beat well. Combine flour, baking powder, baking soda; add to creamed mixture and blend. Batter will be thick. Fold in chips. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 25 to 30 minutes. Let cool.
Freezing and Cooking Directions:
To Freeze: Place muffins in freezer bags. Seal, label, and freeze.
To Serve: Let thaw at room temperature and eat. Or, if you prefer warm muffins, let thaw and them warm in microwave on medium power for 30-40 seconds.
Food Program Notes:
Serving Size: 1 Chocolate Chip Muffin = 1 bread serving for the Food Program.
Nutritional Info: Chocolate Chip Muffins
Per Serving: 393 Calories; 24g Fat (52.0% calories from fat); 6g Protein; 43g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 253mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 4-1/2 Fat; 2 Other Carbohydrates.
Oven French Toast Sticks
Breads and Breakfast, Low Fat, Recipes, Under 350 Calories
Comments Off on Oven French Toast Sticks
Mar 012003
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These are nice to have on hand for a snack or quick breakfast. They are even great without syrup or for dunking in coffee.
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Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Makes |
24 |
48 |
72 |
96 |
120 |
144 |
| Ingredients | ||||||
| Bread (Texas toast or French style) |
8 slices |
16 slices |
24 slices |
32 slices |
40 slices |
48 slices |
| Butter or margarine, melted |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Eggs |
4 |
8 |
12 |
16 |
20 |
24 |
| Sugar |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
| Cinnamon |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Orange juice |
2/3 C. |
1-1/3 C. |
2 C. |
2-2/3 C. |
3-1/3 C. |
4 C. |
Assembly Directions:
Using a pizza cutter, cut each slice of bread into thirds lengthwise to make “sticks”. In a bowl, mix margarine, eggs, sugar, cinnamon, and orange juice. Dip bread sticks into mix. Place on greased cookie sheet. Pour any remaining dip over the french toast sticks. Bake 25 minutes at 350 degrees on middle rack. Turn once half way through baking time. Let cool.
Freezing and Cooking Directions:
To Freeze: Freeze on cookie sheet until firm. Place sticks in gallon freezer bag. Seal, label, and freeze.
To Serve: Place 3 French toast sticks on a mocrowave-safe plate and heat on high for 1 minute until warm. Serve with syrup.
Comments:
Use ready to dringk orange juice, not concentrate.
These are nice to have on hand for a snack or quick breakfast. They are even great without syrup or for dunkin in coffee.
Food Program Notes:
Serving size: 3 sticks = 1 bread for the Food program.
Nutritional Info: Oven French Toast Sticks
Per Serving: 225 Calories; 9g Fat (37.2% calories from fat); 6g Protein; 30g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 315mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1/2 Lean Meat; 1-1/2 Fat; 1/2 Other Carbohydrates.
Mar 012003
Share This Recipe
These are another favorite of the kids. Serve with homemade fries and watch them disappear.
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Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Ingredients | ||||||
| Refrigerated crescent rolls |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| Deli thin sliced roast beef |
16 slices |
32 slices |
48 slices |
64 slices |
80 slices |
96 slices |
| Shredded Colby Jack cheese |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Eggs, beaten |
2 |
4 |
6 |
8 |
10 |
12 |
Assembly Directions:
Preheat oven to 375 degrees. On a cookie sheet, separate dough into 16 triangles (8 for top and 8 for bottoms). Place 2 slices of deli roast beef and 1/4 C. cheese on 8 triangles. Put remaining 8 triangles on top and seal edges. brush with beaten eggs and bake for 10 to 12 minutes or until golden brown. Let cool.
Freezing and Cooking Directions:
To Freeze: Place crescents into freezer bags and seal, label and freeze.
To Serve: Remove from bags, place on microwave-safe plate and heat 2-4 minutes until warm.
Comments:
8 oz. crescent rolls = 8 triangles
2.5 oz. deli-thin package = 10 slices
8 oz. shredded cheese = 2 C.
When using refrigerated dough, bake before freezing or the crust will not turn out very well. These are another favorite of the kids. Serve with homemade fries and watch them disappear.
Food Program Notes:
1 Beef and Cheese Crescent = 1 meat and 1 bread for the Food Program.
Nutritional Info: Beef and Cheese Crescents
Per Serving: 726 Calories; 45g Fat (57.3% calories from fat); 29g Protein; 47g Carbohydrate; 0g Dietary Fiber; 154mg Cholesterol; 1492mg Sodium.
Exchanges: 3 Grain (Starch); 3 Lean Meat; 7-1/2 Fat.
Members: Baked Corn Casserole
Fourth Edition Recipes, Member Recipes, Recipes, Sides and Salads, Under 350 Calories
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Jan 012003
Creamy Fruit Dip
Low Sodium, Recipes, Snacks and Desserts, Under 350 Calories
Comments Off on Creamy Fruit Dip
Dec 012002
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This is a lightly sweet dip that tastes great with all fruit! This recipe is a favorite for adults and kids alike. Kids love to dip things… use it to get them to eat more fruit. Or, to get more dairy in them! This recipe also works well with low-fat cream cheese and low-fat whipped topping.
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Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Makes |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
| Ingredients | ||||||
| Cream cheese, softened |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Frozen non-dairy whipped topping, thawed |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Confectioner’s sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Milk |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
Assembly Directions:
In a medium bowl, beat cream cheese with a mixer. Add whipped topping, confectioners’ sugar and milk. Beat with a mixer until smooth and creamy.
Freezing Directions:
Divide into appropriate serving sizes for your family. Freeze in freezer bags or containers with lids. Or, for snack-size servings, scoop dip into foil muffin cups. Put foil cups on a cookie sheet in the freezer until frozen. Put frozen cups in a large freezer bag and return to the freezer. Also, the little Gladware containers that hold a 1/2 cup each, work great for snack-size servings. Freezing in the Gladware makes it quick and easy to add fruit dip to lunches too.
Serving Directions:
Thaw bags or containers overnight in the refrigerator. Thaw snack-size cups for 15-20 minutes on the counter. Or, peel foil off and put dip in a small bowl. Microwave for 15 seconds at 50% power. Once thawed, stir and serve.
Variations:
Chocolate Fruit Dip: Make the recipe as above, but omit the milk, and add 1/4 C. chocolate syrup. Great with strawberries, bananas, apples, pears and kiwi. Especially strawberries!
Peanut Butter Fruit Dip: Make the recipe as above, omitting the milk, and add a heaping 1/3 C. Peanut Butter. Great with bananas, apples, and pears.
Nutritional Info:
Per Serving: 248 Calories; 17g Fat (60.8% calories from fat); 3g Protein; 22g Carbohydrate; 0g Dietary Fiber; 31mg Cholesterol; 92mg Sodium.
Exchanges: 1/2 Lean Meat; 3 Fat; 1-1/2 Other Carbohydrates.
Cherry Delight
Low Fat, Low Sodium, Recipes, Snacks and Desserts, Under 350 Calories
Comments Off on Cherry Delight
Dec 012002
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This tasty dessert is very quick and easy to make. It’s such a pretty pink color! Great for a baby shower when you know it’s going to be a girl.
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Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
16 |
32 |
48 |
64 |
80 |
96 |
| Makes |
10 C. |
20 C. |
30 C. |
40 C. |
50 C. |
60 C. |
| Ingredients | ||||||
| Cherry pie filling |
20 oz. |
40 oz. |
60 oz. |
80 oz. |
100 oz. |
120 oz. |
| Crushed pineapple, drained |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
| Sweetened condensed milk |
14 oz. |
28 oz. |
42 oz. |
56 oz. |
70 oz. |
84 oz. |
| Non dairy whipped topping, thawed |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| Mini marshmallows |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
Assembly Directions:
By hand, stir together the pie filling, pineapple and sweetened condensed milk. Mix well. Fold in the whipped topping and the marshmallows. Stir until well mixed.
Freezing Directions:
Put foil muffin cups on a cookie sheet and spoon the mixture into the cups. Put the cookie sheet with the filled cups in the freezer. Once the dessert is frozen, dump the cups into a freezer bag. Label, seal and freeze. Or, put the mixture into a rigid container. Seal, label and freeze.
Serving Directions:
Take as many foil cups out at a time as you need. Thaw a few minutes on the counter, until they’re spoon-able. Or, if you froze it all in a container, thaw it in the refrigerator for a couple of hours, until it’s spoon-able. Serve while still cold.
Nutritional Info: Cherry Delight
Per Serving: 283 Calories; 9g Fat (29.1% calories from fat); 3g Protein; 49g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 50mg Sodium.
Exchanges: 1/2 Fruit; 2 Fat; 2-1/2 Other Carbohydrates.
Cheater’s Chocolate Chip Cheesecake
Recipes, Snacks and Desserts, Under 350 Calories
Comments Off on Cheater’s Chocolate Chip Cheesecake
Dec 012002
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This is an awesome recipe! Everybody loves it and asks me to make it again and again. It’s a recipe everyone will think you slaved over, but it is so easy!
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Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
24 |
48 |
72 |
96 |
120 |
144 |
| Makes: 9×13 pan |
1 |
2 |
3 |
4 |
5 |
6 |
| Ingredients | ||||||
| Cream cheese |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Eggs |
1 |
2 |
3 |
4 |
5 |
6 |
| Purchased refrigerated chocolate chip cookie dough, frozen |
2 rolls |
4 rolls |
6 rolls |
8 rolls |
10 rolls |
12 rolls |
Assembly and Cooking Directions:
Put cream cheese, sugar and egg in a mixer bowl. Beat until combined. Spray 9×13 pan with cooking spray. Take 1 roll of cookie dough out of the freezer. Open the package, and slice the frozen dough in about 1/2” thick slices. Put the slices on the bottom of the 9×13 pan to cover it. Use the whole package on the bottom. Pour the cream cheese mixture over the cookie dough and spread evenly edge to edge. Take the second roll of cookie dough out of the freezer and slice it as you did the first. Cover the cream cheese layer with the cookie slices. Use broken pieces to fill in holes and cover the entire surface. Bake at 325 degrees for 45 minutes. Use the jiggle test to check if it’s done. Also watch the edges to make sure they don’t get too brown. Cool completely.
Freezing Directions:
Cover pan with plastic wrap and foil. Seal, label and freeze. OR Cut into squares. Put family-sized servings in freezer bags or rigid containers. Seal, label and freeze. OR Put each piece in a sandwich bag and put all the sandwich bags in a freezer bag. Seal, label and freeze.
Serving Directions:
If you froze the whole pan, thaw it about 24 hours in the refrigerator. If you froze individual pieces, thaw in the refrigerator or on the counter for a few minutes. Serve cold.
Variations:
**Make two 8×8 pans instead of one 9×13. Use one cookie dough roll per pan… half for the bottom and half for the top. Divide the cream cheese mixture between the pans. Bake both at the same time, still for about 45 minutes each.
**This recipe works great with the rolls of chocolate chip dough, and the chocolate chip with walnuts dough.
** I’ve also made this using the recipe for Tammy’s Favorite Chocolate Chip Cookies, instead of the purchased cookie dough. It was very yummy!! It’s rather time consuming to put little spoonfuls of dough on top of the cream cheese layer to cover it. Freeze the homemade dough into rolls and slice it like you do with the purchased dough.
Nutritional Info: Cheater’s Chocolate Chip Cheesecake
Per Serving: 273 Calories; 15g Fat (50.3% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 147mg Sodium. Exchanges: 3 Fat; 2 Other Carbohydrates.
Brownie Pie
Recipes, Snacks and Desserts
Comments Off on Brownie Pie
Dec 012002
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This is a rich fudgey dessert. Your family and friends will think they’re at a restaurant when you serve this with ice cream and chocolate syrup! This recipe makes a very thick batter. I tried freezing the batter in a container and baking the pie after it thawed. The batter was so thick when chilled, I couldn’t get it out of the container! Baking before freezing is definitely better!
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Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Makes: pies |
1 |
2 |
3 |
4 |
5 |
6 |
| Butter or margarine |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Semi-sweet chocolate chips |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
| Milk |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Vanilla |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Nuts, chopped |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Unbaked pie crust, purchased or homemade |
1 |
2 |
3 |
4 |
5 |
6 |
Assembly and Cooking Directions:
Put butter and chocolate morsels in a glass measuring cup or microwave-safe dish. Microwave for 30 seconds at a time on 50% power, until melted together. In a large bowl, mix together the flour and sugar. Add the eggs, milk and vanilla. Mix well. Stir in the melted butter/chocolate mixture. Add the nuts and mix well. Put the pie crust in the pie plate and flute the edges. Pour the batter into the pie shell. Bake at 350 degrees for 1 hour.
Freezing Directions:
Let pie cool completely. To freeze the pie whole, cover with plastic wrap and then foil. Seal, label and freeze. To freeze individual slices, slice cooled pie and wrap pieces in plastic wrap and then foil. Seal, label and freeze.
Serving Directions:
To serve the whole pie, let it thaw in the refrigerator for 24 hours. Slice, and warm each piece in the microwave, if desired. To serve individual pieces, remove the number needed. Heat each piece in the microwave until thawed and warm. Serve warm slices with vanilla ice cream and a drizzle of chocolate syrup.
Nutritional Info: Brownie Pie
Per Serving: 581 Calories; 30g Fat (44.6% calories from fat); 9g Protein; 74g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 300mg Sodium. Exchanges: 2-1/2 Grain (Starch); 1/2 Lean Meat; 5-1/2 Fat; 2-1/2 Other Carbohydrates.