Joe Marshall's Vanilla Fruit Salad

Drain the mandarin oranges, but not the other fruits.
The liquid is needed to mix with the instant pudding.


Here's the recipe I started with.  I added canned peaches,
and used chunk pineapple instead of crushed.

Vanilla Fruit Salad
1 can fruit cocktail, with juice
1 can mandarin oranges, drained
1 can pears, with juice
1 can crushed pineapple, with juice
2 bananas, sliced
2 small boxes instant vanilla pudding

Mix all ingredients together.
Add maraschino cherries for color.
If you use large cans of fruit, use 2 packages dry pudding.
If you use small cans of fruit, use 1 package dry pudding.

1 milk, 2 fruits per serving-MAKES about 12-16 servings

Apple Cider Crisp

Apple Cider Crisp

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup chilled butter, cut into small pieces
7 cups sliced peeled Granny Smith apple (about 7 medium)
1/3 cup apple cider
2 tbsps granulated sugar
1 tbsp fresh lemon juice
1 tbsp all-purpose flour
1 tsp ground cinnamon
Cooking spray

Preheat oven to 375 deg F.
Combine first 4 ingredients in a blender or food processor; pulse 4 times
or until crumbly. Set aside.

Combine apple and next 5 ingre­dients in a large bowl; toss gently to
combine. Spoon apple mixture into an 8-inch square baking dish coated with
cooking spray; sprinkle with crumb mixture. Bake for 40 minutes or
until lightly browned. Serve warm.

Serves 8
Calories 225;Protein 1g;Fat 5g;Carb 44g;Fiber 5g;Chol 15mg;Sodium 43mg

Weight Watchers Annual Recipes for Success 2005

Orange Cranberry Spice Muffins

Orange Cranberry Spice Muffins

½ cup oatbran
½ cup all purpose flour
½ cup whole wheat flour
1 ½ cup oatmeal – large flake
2 tsp. cinnamon
½ cup splenda
2 tsp. baking powder
½ cup raisins
Mix together and set aside.

1 orange (whole orange (skin and all) – chop into 8ths for easier blending)
¼ cup SF apple butter
1 egg
½ cup skim milk
¼ cup gingerbread SF davinci syrup
1 tsp vanilla
Blend in blender until it’s liquefied.

Mix the liquid into the dry ingredients.
Fold in ½ cup whole cranberries.

Bake at 375 for 20 minutes.
Makes 12 large muffins.

Ooey Gooey Chocolate Cherry Muffins

Ooey Gooey Chocolate Cherry Muffins

(1 muffin: 131 calories, <1g fat, 123mg sodium, 35g carbs,
3.5g fiber, 24g sugars, 2.5g protein = 2 Points)

Chewy, chocolatey, cherry goodness in every bite!

Ingredients:

No Pudge! Original Fudge Brownie Mix or other
fat-free brownie mix
2/3 cup Comstock's Original Light Cherry Pie
Filling or other light cherry pie filling
1 cup Fiber One cereal
1/4 cup light vanilla soymilk

Directions:

Preheat oven to 400 degrees. In a bowl, mix all of the
ingredients together.   Place batter into muffin tins
lined with paper or sprayed with nonstick spray.

Bake for 20 minutes. Makes 12 muffins.

Pumpkin Cookie Dip

Pumpkin cookie dip

1 package 8 ounces cream cheese room temp

2 jars 7 ounces each marshmallow creme

1 can 15 ounce solid pack pumpkin

1 tsp ground cinnamon

1 tsp grated orange peel

gingersnaps or vanilla wafers

In large bowl beat cream cheese and marshmallow creme till smooth. Stir in pumpkin,cinnamon and orange peel. Serve as dip with cookies. Store in fridge. makes 4 cups

NUTRITION FACTS:

1 serving 2 tbsp = 50 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol,27 mg sodium,6 g carbohydrate,1g fiber,1 g protein

Grandma Sherbondy's Poppy Seed Cake

This recipe is a family favorite. My grandmother made this recipe only for the holidays and it just wasn't the holidays without it. Be prepared for compliments!!!

Grandma's Poppy Seed Cake

1 can Solo poppy seed filling
1 c. butter or margarine
1 c sour cream
4 eggs, separated
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1 1/2 c. sugar
2 1/2 c flour

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy.  Add poppy seed filling.
Add egg yolks, one at a time, beating well after each addition.
Blend in vanilla and sour cream. 

Sift together flour, soda, and salt, add gradually to poppy mixture,
beating well after each addition.  Fold in stiffly beaten egg whites.
Pour into greased 9 or 10" greased tube pan.

Bake in 350 degree oven 50-60 minutes or until knife inserted comes
out clean.  Allow cake to cool about 15 minutes.  Remove from pan.

Angel Food Cake Dessert

Delicious Angel Food Cake Based Recipe"

One of our readers shared this recipe. Thought you
might like to try it. They wrote:

"A really good dessert that is "legal!" (Unless you
eat the whole thing!)

Break Angel food cake in the bottom of a Pyrex dish
(9 X 13) or a truffle dish

Mix Sugar free instant pudding with 2 cups skim
milk.

Fold in 8 oz. FF, SF whipped topping

Chill several hours or overnight.

This is something you can change the flavors of
pudding or add different fruits."

You could take this one to work (if you have a
refrigerator) and bring it out when others are
bringing those tempting home baked goodies.

SOURCE:  Everyday Cheapskate

7 Up Pound Cake

This recipe has been around for years and, judging from its popularity, it will be around for many years to come.

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 5 eggs, at room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup 7 UP

For the Glaze:

• 1/4 cup 7 UP
• 1/2 cup sugar

Preheat oven to 300°F. Grease and flour a 10-inch tube pan.

Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.

Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.

While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.

http://www.texascooking.com/recipes//7upcake.htm

Orange Loaf Cake

Orange Loaf Cake
Taste of Home

1-3/4 cups cake flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange juice
4 egg whites
2 tablespoons confectioners' sugar

In a mixing bowl, combine the dry ingredients. Add oil and orange juice;
beat until smooth. In another mixing bowl, beat egg whites until stiff peaks
form. Fold into orange juice mixture. Coat a 9-in. x 5-in. x 3-in. loaf pan with
nonstick cooking spray; dust with flour. Pour batter into pan. Bake at 350 degrees
for 1 hour or until a toothpick inserted neat the center comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool completely.
Dust with confectioners' sugar. Yield: 12 servings.

152 calories, 0g fat, 0mg chol, 134mg sodium, 35g carb, 0g fiber, 3g protein
Exchanges: 2 starch, 1-1/2 fat.