Indulgence no longer has to feel guilty. Go ahead, treat yourself!
Some of these are healthy, some have been made over to be healthier, and some aren't very healthy so would be more for special occasions.
This is one of my favs.This is one of the ones that as soon as you taste the batter, you know it will be a winner. I could have eaten the whole bowl of batter by itself. Yum! Muril has posted it somewhere. Hard to believe it is a lighter recipe. Every time I make it there isn't a crumb left and I have to fight to get any. I think this is one of the type that uses smaller amounts of the real thing. I don't think I would sub the butter for anything in this....but I'm sure the sugar amounts have been reduced. I won't mess with this recipe. It does not need tweaking.
Blueberry Crumb Cake
I can't even describe how wonderful it was. Just about perfect crumb. Everything about it was just perfect. I will be making more here shortly or at least by in the morning. I took it to church with me and that was the end of it (LOL). I did get one small piece. Cooking Spray 2/3 c. sugar 1/4 c. (1/2 stick) butter, softened 1 t. vanilla extract 1 large egg 1 1/3 c. all-purpose flour 1 t. baking powder 1/4 t. baking soda 1/8 t. salt 3/4 c. lowfat buttermilk 1 c. blueberries 3 T. sugar 3 T. flour 1 T. butter, melted 1 t. ground cinnamon Preheat oven to 350. Coat a 9-inch round cake pan with cooking spray. Line bottom with wax paper, and coat wax paper with cooking spray. Beat 2/3 cup sugar and 1/4 cup butter at medium speed of a mixer until blended (about 5 minutes). Add vanilla and egg; beat well. Lightly spoon 1-1/3 cups flour into dry measuring cups; level with a knife. Comgine flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in blueberries. Pour into prepared pan. Combine 3 tablespoons sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal. Sprinkle sugar mixture over batter. Bake at 350 degrees for 38-40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Faith is not demanding what we want; it is trusting God's goodness in spite of life's tragedies. Dave Branon
This is my tweak of a QC recipe that had bad reviews for being too bland. I added the Rotel tomatoes and then used Jimmy Dean reduced fat sausage and also reduced fat Colby Jack cheese. It still isn't exactly low cal, but it's better than it was and quite tasty as well. Do not leave out the Rotel tomatoes. They give it zip.
Cheesy Sausage Potatoes Revisited
This one is one I tweaked and it had bad reviews before I tweaked it as being tasteless. It was fine with the tweaks.
3 lbs potatoes, peeled and cut into 1/4" slices1 lb bulk pork sausage1 medium onion, chopped1/4 c butter, melted
10 oz can Rotel tomatoes and green chilies, drained
salt and pepper to taste2 c (8oz) shredded cheddar or colby jack cheese
Place potatoes in lg saucepan and cover with water. Bring to a boil. Reduce heat. Simmer, uncovered, 8-10 min or til tender. Meanwhile, crumble sausage into lg skillet. Add onion. Cook over med heat til no longer pink. Drain, if necessary. Drain potatoes. Arrange in ungreased 13x9" baking dish. Drizzle with butter. Add sausage mixture, then Rotel. Stir gently. Sprinkle with cheese. Bake, uncovered, at 350º 5-7 min. or til cheese melts. 6-8 servings
This is not the world's greatest picture.
This is one of the ones that I have semi-made over but it still isn't exactly the most healthy in the world.
Corn Fritters and Sausage (one of my dad's favorites)Fry 1 lb sausage until done; set aside to drain. (I used Jimmy Dean reduced fat sausage)Corn Fritters (using the pancake recipe from the Betty Crocker red cookbook that I got when I got married--it was probably the 70's version) 1 egg, beaten2 T. cooking oil or melted butter (I use canola oil)1 c. buttermilk (if I don't use buttermilk, I use 2% milk--buttermilk is better and naturally low fat)1 c. all purpose flour2 T. sugar1 t. baking powder1/2 t. salt1/2 t. baking soda1 can niblets corn (or just a can of whole kernel corn, drained well)Mix all of corn fritter ingredients except corn in large bowl. Fold in corn. Heat large cast iron skillet (preferably) with bacon grease (maybe 2 T. to start with) or cooking oil (its better with bacon grease LOL). Test to make sure grease is hot with a drop of water. If it dances across the skillet, its hot enough. Cook pancakes about 3 at a time. Makes about 10. Serve with butter, maple syrup, and sausage. Definitely some good eats.
For syrup I use Maple Grove Farms Sugar Free. I really like that one.
This is another one that I have tried to make over. The picture I have of it is not the best because it was in the summer and hot and the crescent roll dough was not cooperating at all so it didn't stick well at the seams. It is definitely wonderful.if you like cheese danish and cherries)
Cream Cheese Danish
1 can cherry pie filling (or blueberry or apple or lemon or blackberry--whatever flavor you want--I use the lite kind with Splenda or whatever it is)
Press one can of crescent rolls into 11 x 13 inch pan, spreading smoothly and pinching together seams. Mix cream cheese, sugar, egg yolk, and vanilla until smooth. Spread cream cheese filling on top of crescent roll. Spread the second can of crescent rolls on top, spreading smoothly and pinching together seams to prevent separation. Beat egg white with fork and brush on top. Bake at 350 degrees for 30 minutes or longer until medium brown on top. Let cool for 15-20 minutes. Mix powdered sugar and milk and drizzle on top. This can be refrigerated overnight. Best if served at room temperature.Note: If you want fruit in it, like cherry, blueberry, blackberry, strawberry, or lemon,
add 1 can of pie filling on top of the cream cheese layer. If using cherry, can add
about 1/4 t. of almond extract to cherry pie filling and stir it in well.
These are great and I love that you can just grab them, heat them in the mike and go or take to work and heat up quick in the microwave there. Lately I have been using whole wheat tortillas. They would be healthier if you replaced the sausage with canadian bacon that was diced up.I never get as many as I should. Usually 12-18.
Freezer Breakfast Burritos
This next one is a tweak of a French Toast casserole I got from Rosiepie that actually was a Paula Deen recipe. It had wonderful flavor but was a bit soggy for my taste so not sure what I did to it. I probably should add in the original recipe in case you want to try it that way. It has been getting wonderful reviews.
I am editing this because I made it this morning and had it with sugar free syrup. I like it a whole lot better made as regular french toast with this batter than I did as a breakfast casserole. It has wonderful flavor. I'm not sure if I poured too much liquid into certain areas of the casserole or not because parts of it were soggy. This made wonderful French toast for sure.
2 c. half and half (I used fat free half and half)
1 c. milk (I used 2% milk)
2 T. sugar
1 t. vanilla
1/4 t. ground cinnamon
1/4 t. ground nutmeg
Whisk eggs. Add all other ingredients and whisk until well blended. Dip each piece of bread into batter. Let stand 1 minute on first side: turn and let stand 30 seconds on second side. Put in large skillet on medium heat. Put one tablespoon of butter in skillet. Heat until golden brown, approximately 5 minutes. Turn and repeat with other side. Remove to plate. Continue process until all the bread you are planning to use has been cooked. Serve with butter and syrup. I am not sure how much bread this is because I used this to make the french toast casserole which had wonderful flavor but was too soggy for my taste.
Holiday Eggnog French Toast
2 whole eggs (large)½ c. eggnog ( I used reduced fat but it still isn't very low fat)½ T. ground cinnamon (optional)⅛ t. fresh grated or ground nutmeg (optional)4 slices bread (wheat Or white)4 t. butterIn a medium bowl (or pie tin), beat 2 eggs until light and fluffy. Add egg nog to bowl. Blend into egg until well incorporated. Add cinnamon and nutmeg (optional), mix well. Take 1 slice of bread and place in the egg mixture. Allow the bread to soak for 1 minute, then turn over and allow the other side to soak for an additional 30 seconds. Remove coated bread slice and place off to the side on a baking dish or plate. Repeat steps with the remaining bread slices. Add a pat of butter (1 teaspoon) to a skillet* over medium heat and allow to melt completely. Place a prepared slice in the skillet and allow to cook for approximately 5 minutes on each side until golden brown. Repeat process with remaining bread slices. Remove from skillet and serve immediately with butter and syrup. (2 slices per serving). *Use a large griddle to cut down overall cooking time.
This will be the TOH pic.
Oven Baked Denver Omelette
½ c. half and half
1 c. shredded cheddar cheese
1 c. finely chopped fully cooked ham
¼ c. finely chopped green pepper
¼ c. finely chopped onion
In a bowl, beat the eggs and cream until light and fluffy. Stir in the cheese, ham, green pepper, and onion. Pour into a greased 9 inch square pan. Bake at 400 for 25 minutes or until golden brown. Yield: 4-6 servings.
This is from an old TOH so I need to refigure the nutrition information using fat free half and half and reduced fat cheese.
Oven Denver Omelet published in Taste of Home October/November 1998
Sausage Breakfast Pizza
1 tube refrigerated crescent rolls (I use the reduced fat ones)1 lb. pork sausage (I use Jimmy Dean reduced fat and it is 12 oz not 16)1 c. frozen shredded hash brown potatoes, thawed (I used the kind with peppers and onions) 1 c. shredded Cheddar Cheese (I used reduced fat cheddar colby) 3 eggs (I used 5 eggs)1/4 c. milk (I use 2%)1/4 t. pepper 1/4 c. grated Parmesan Cheese Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and up sides of pan to form a crust. In a skillet, brown sausage; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375 degrees for about 30 minutes or until golden brown. Let stand 10 minutes before cutting.
This is one that was a hit on the BB years and years ago and it is wonderful. I don't remember if I tweaked it or not.
This is one I tweaked from a very old recipe I used to have in the 70's that used butter pecan pudding which is no longer available.
Butter Pecan Crumb Cake
Crumb Topping: ½ c. brown sugar½ c. flour½ t. cinnamon¼ c. margarine (I would probably use butter now--I don't use margarine much)
Batter: 4 eggs3 oz. pkg. instant vanilla pudding mix (I would use FF SF)1 butter pecan cake mix½ pint sour cream (would use light)1/3 c. cooking oil (would use canola oil)½ t. maple extract
Combine brown sugar, flour, and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Set aside. Combine all remaining ingredients in large mixing bowl. Beat 4 minutes at medium speed. Put into greased 9 x 13 pan. Bake at 350 approximately 25 minutes. Top with crumb topping. Return to oven for about 15 minutes or until cake tests done.
I make this a lot for the breakfast potlucks at the post office and it always goes over well. It originally had cornflake crumbs, which are healthier, but I hate cornflake crumbs in casseroles so I subbed French Fried onions which I know are not the best in terms of fat and calories.
Mexican Hash Browns
10 oz. Rotel tomatoes with green chiles
1 small pkg. homestyle hash browns
1 large jar Cheese Whiz (I use light if I can find it)
1 large can French fried onions
1 can cream of mushroom soup (use 98% fat free)
Add-ins (depending on what you have on hand you could add in cream cheese, bacon bits, sausage, diced ham, diced Bell peppers or onions). Or this would be great with
Confetti scrambled eggs, bacon or sausage, and biscuits.
Preheat oven to 350. Grease baking dish (1 ½ qt. to 2 qt). Melt cheese whiz in microwave. In bowl, mix hash browns, tomatoes, soup and cheese whiz. Stir in ½ of onions. Bake for 25 minutes. Top with remaining onions and return to oven for 5 minutes.
This also can double as a meatless casserole for Lent or otherwise. The casserole is much easier than making them the other way stuffing the chilies and while not exactly low cal its a lot better than it was. This is from one of my favorite cookbooks Healthy Homestyle Cooking.
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