Applesauce Quick Bread

Jennifer S.

Made these to take VT since it's Apple Month.

1 cup sugar
1 cup unsweetened applesauce
1/4 cup oil
2 eggs
3 tbls milk
2 cups flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Preheat oven to 350. Spray a 9 x 5 inch loaf pan with pam. In a large bowl, combine sugar, applesauce, oil, eggs and milk with electric beaters until well combined. In a second bowl, combine all dry ingredients and then add to wet mixture; mix well. Spread batter into prepared pan and bake for approx 60 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on wire rack, loosen sides with knife and remove from pan. Cool and slice.

Banana Bars

Aunt Ellen P.

This is a great alternative to making bread or muffins when you have very over-ripe bananas to use up.

Bars
1/2 c milk
1 1/2 tsp lemon juice
Add lemon juice to milk, stir and set aside
3 eggs
1 1/2 bananas
3/4 c shortening
1 1/2 c sugar
2 1/4 c flour
3/4 tsp baking soda
3/4 tsp salt

Cream together eggs, bananas, shortening and sugar. Add milk (butter milk) and stir.
Sift together the rest of the dry ingredients and add to banana mixture.
Pour batter into a well greased 15x17 jellyroll pan.
Bake at 350 degrees for 20 minutes, or until toothpick comes out clean.

Make icing while bars are cooling for 10 minutes.

Icing
2 tbs butter, softened
2 c powdered sugar
1/4 tsp salt
1 tsp vanilla
1/2 banana

Beat together till smooth and ice bars while still warm.
When cooled completely and icing is set up, cut into bars with plastic knife and enjoy!

Healthy Mac

Jennifer S.

3 tablespoons plain dry breadcrumbs
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach
1 3/4 cups 1% milk, divided
3 tablespoons all-purpose flour
2 cups grated extra-sharp cheddar cheese (6 ounces)
1 cup low-fat (1%) cottage cheese
1/8 teaspoon ground nutmeg
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
8 ounces (2 cups) whole-wheat elbow macaroni or penne

1. Put a large pot of lightly salted water on to boil. Preheat oven to 450°F. Coat an 8-inch square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Cook spinach according to package directions. Drain and refresh under cold water; press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking). Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes

"Healthified" Macaroni and Cheese

Jennifer S.

59% less fat • 54% less sat fat • 24% fewer calories than the original recipe.

2 cups uncooked whole wheat elbow macaroni (8 oz)
2 cups fat-free (skim) milk
3 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)

1. In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
3. Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
4. Bake 20 to 25 minutes or until edges are bubbly.

Baked Mac & Cheese

Kristi L.

1 pkg. (8oz) elbow macaroni
1/4 cup butter or margarine
1/4 cup all purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
8 oz. Cheddar cheese, grated (2 cups)

1. Preheat oven to 375 degrees. Cook macaroni as package label directs; drain.
2. Meanwhile, melt butter in medium saucepan; remove from heat. Stir in flour, salt & pepper till smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat. Simmer mixture 1 minute. Remove from heat.
3. Stir in 1 1/2 cups cheese and macaroni. Pour into a 1 1/2 quart casserole and sprinkle remaining cheese over top.
4. Bake 15 to 20 minutes or until cheese is golden brown.
5. Eat it with happiness.