Slow-Cooked Green Beans, Tomatoes and Bacon

from Lisa

2 Slices OSCAR MAYER Lower Sodium Bacon, finely chopped
1 large onion, chopped
1 lb. green beans, trimmed, cut into 1-1/2-inch lengths
1/2 cup fat-free reduced-sodium chicken broth
1/4 tsp. pepper
4 plum tomatoes (about 1/2 lb.), chopped
COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir until crisp-tender.
ADD beans, broth and pepper; stir. Bring to boil; cover. Simmer on medium-low heat 40 min. or until beans are tender.
STIR in tomatoes; cook on medium-high heat 3 min. or until tomatoes are heated through. Transfer to serving dish; top with bacon.

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 8 servings

Hot Bleu Cheese Appetizer

Hot Bleu Cheese Appetizer

from Aunt Jane

1 stick butter—melted

1 can buttermilk biscuits (12oz.)

1 package of crumbled bleu cheese (4oz.)


Preheat oven to 450 degrees. Melt stick of butter in a baking pan (I use a pie pan.) Cut biscuits into quarters and roll lightly into balls. Place biscuits in pan and roll in butter. Spread crumbled bleu cheese on top. Bake for 15 minutes or until lightly browned.

Italian Antipasto Squares

Italian Antipasto Squares

from Aunt Jane


2 packages of 8 crescent rolls

1/4 lb genoa salami thinly sliced

1/4 lb swiss cheese thinly sliced

1/4lb pepperoni thinly sliced

1/4 provolone cheese thinly sliced

1/4 lb capocollo (cured Italian ham) or cooked ham thinly sliced

1 (12-oz.) jar of roasted red bell peppers, drained

3 eggs slightly beaten

3 tbsp parmesan cheese

1/2 tsp garlic powder

1/2 tsp pepper



Spray 9x13 pan with PAM. Spread 8 rolls (1 pkg) on bottom, firmly pressing perforations to seal and ¾ inch up the sides to form crust. Layer next 5 ingredients as listed above. Add parmesan, garlic powder and pepper to beaten eggs and pour on top of last layer keeping a small amount (about 1/3) of egg mixture to “paint” on top. Layer roasted peppers over top. Spread 8 rolls over top pinching edges to seal. Paint remaining egg mixture over rolls.


Bake covered with foil at 350 degree oven for 30 minutes. Uncover and bake another 15 to 20 minutes until top is browned. Cut into small squares and serve warm.

Spaghetti Pie

Spaghetti Pie

from Aunt Jane


Cook one pound of spaghetti.
Drain and put in a greased 13x9 baking dish. (see note below)
Put slices from one package of provolone cheese (6-8 slices) over spaghetti.
Spread a one pound package of shredded mozzarella cheese over the provolone.
Brown one pound of ground beef (I use the same pot I cooked the spaghetti in to minimize mess) leaving a little chunky. You can add a clove or two of minced garlic as you brown beef if desired. Drain off fat.
Add a 32 ounce jar of spaghetti sauce to beef.
Pour beef mixture over top of the casserole. You can push down into the sides if it starts to spill over.
Cover loosely with foil.
Bake until hot. If baking right away bake at 350 degrees for 30 minutes. If made ahead of time and refrigerated you may need to increase baking time to 45-60 minute. Bake until heated through.


Note: I changed the recipe slightly at this point. I add a few table spoons of the spaghetti sauce and a handful of the mozzarella into the spaghetti and toss it to mix it throughout then continue with step 4.

BAKED APPLE FRENCH TOAST

BAKED APPLE FRENCH TOAST
from Aunt Jane

1 large loaf or 2 small loaves French bread

8 eggs

3 cups milk

3/4 cup sugar

I tablespoon vanilla extract

5 Granny Smith apples

2 teaspoons ground cinnamon

2 tablespoons butter or margarine


Preheat oven to 400° F. Spray 9" x 13" Baker lightly with non-stick vegetable spray. Cut bread into 1 1/2-inch slices with Serrated Bread Knife and arrange closely in a single layer in Baker. In Batter Bowl, beat eggs lightly. Beat in milk, 1/4 cup of the sugar, and vanilla using 10-inch Whisk. Pour half of egg-milk mixture over bread.


Peel, core and slice apples with Apple Peeler/Corer/Slicer. Arrange apple rings evenly over bread in Baker; pour remaining egg-milk mixture over apples. Mix remaining 1/2 cup of sugar with cinnamon in Flour/Sugar Shaker. Sprinkle evenly over apples, then dot with butter.* Bake 35 minutes. Cool 5 to 10 minutes, then cut into squares and serve with maple syrup.


Yield: 12 servings


(For 6 servings, divide recipe in half and bake in Deep Dish Baker about 20 minutes.)


*Baked Apple French Toast can be prepared ahead to this point, covered with plastic wrap, and refrigerated overnight, then baked for 50 minutes the next morning.

Escalloped Corn Casserole

Escalloped Corn Casserole

from Aunt Jane

1 small onion, chopped
2 T butter
1-16 ounce can creamed corn
1-16 ounce can whole kernel corn, drained
1-8 ounce container sour cream
2 eggs, beaten
1-8½ ounce package of cornbread mix
1-4 ounce can chopped green chilies, drained
½ cup shredded cheese

Cook chopped onion in 2T butter for about 4 minutes in microwave.

Preheat oven to 350 degrees. I large bowl, combine butter, creamed corn and whole kernel corn; stir in sour cream and eggs. Add cornbread mix; blend well. Stir in chilies, onion, and cheese. Pour batter into greased 13x9 inch glass baking dish. Bake 45 minutes or until lightly browned and wooden pick inserted in center comes out clean.

Yields: 6-8 servings

Fruit and Yogurt Parfait/Trifle

Fruit and Yogurt Parfait/trifle
from Jill
I made this for a breakfast pot luck and it was a huge hit!


A layer of vanilla lowfat yogurt on the bottom
A layer of angel food cake (this last minute idea was a hit!)
A layer of thawed frozen berries (strawberries, blackberries, rasberries,
blueberries)
A layer of yogurt
A layer of berries
A dob of yogurt