Argentina Cheese Bread

1 egg (room temperature)
1/3 cup olive oil
2/3 cup milk
1-1/2 cups tapioca flour (*See Below)
1/2 cup packed grated cheese (I used Mexican farmer's cheese - queso fresco)
1 tsp. salt

Preheat oven to 400 degrees.  Grease a mini-muffin tin.

Put all ingredients in a blender and pulse until smooth.  *NOTE:  batter can be stored in the refrigerator for up to one week.

Fill muffin tin HALF FULL (this bread sometimes triples in size!) and bake in oven 15-20 minutes, or until lightly browned. Eat while warm or reheat later in microwave.

Tapioca flour can be found in the international section at most large grocery stores.

Better Than Sex Cake

1 yellow cake mix (butter type)

1 16 oz. can crushed pineapple (with juice-do not drain)

1 cup sugar

1 8 oz. pkg cream cheese, softened

2 3 oz. instant vanilla pudding

3 large bananas

1 large Cool Whip

2 cups chopped pecans

1 cup shredded coconut

Cook cake according to directions on box in 9" x 13" pan.  Let cool, the punch holes in top of cake with toothpick.

Mix the can of pineapple with juice and 1 cup sugar.  Boil for 5 minutes (stirring often).  Pour over top of cake while cake is still warm.

After the cake has cooled, cream pudding and cream cheese together and spread mixture over top of cake.  ** NOTE ** add enough milk to the cream cheese mixture to make a smooth, spreadable consistency.  Usually about 1/2 cup milk.

Place sliced bananas on top of cream cheese mixture.  

Spread a thick layer of Cool Whip on top of bananas.

Top with chopped pecans and coconut.

Chicken Sauce Piquant

1 T. olive oil

4 whole chicken breasts, skinned and boned

2 large onions, finely chopped

1/4 cup finely chopped celery

1/4 cup finely chopped green bell pepper

2 cloves garlic, minced

3 T. all purpose flour

one 8 oz. can tomato sauce

2 medium tomatoes, peeled, seeded and chopped (or 1 can petite diced tomatoes)

1/8 tsp. dried basil leaves, crushed

1/8 tsp. ground red pepper

1/8 tsp. ground black pepper

1/4 cup finely chopped greeen onions

3 T. very finely chopped fresh parsley

2 c. hot cooked rice

In a large heavy skillet over medium heat, heat the olive oil.  Add the chicken and brown it on both sides.  Remove the chicken and set aside.  Add the onions, celery, bell pepper and garlic to the skillet and sauté for 15 minutes, stirring often.  Stir in the flour and cook for 10 minutes, or until brown, stirring constantly.  Add the tomato sauce, tomatoes, basil and red and black peppers.  Reduce the heat and simmer, covered, for 15 minutes, stirring occasionally.

Add the chicken, cover and continue cooking for 30 minutes, or until the chicken is tender.  Add the green onions and parsley and cook for 1 minute.  Serve over rice.

Makes 4 servings.

Turkey Sausage

1 lb. fresh ground turkey breast
1 tsp. ground sage
1/2 tsp. salt
3/4 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp. Truvia sweetener
2 Tblsp. water

Mix all of the ingredients well with hands and form into patties.  Sear patties and add 1/4 cup water to pan.  Cover and cook on low heat until done.  Seasonings can be adjusted to taste.  Makes 8-10 patties.

Great crumbled up with scrambled Eggbeaters!!

Dreamsicle Pudding

1 pkg sugar-free instant orange flavored Jell-O
1 pkg sugar-free instant vanilla pudding
1 can mandarin oranges, drained
1 small container fat-free Cool Whip

Dissolve Jello-O in 1 cup of very hot water. Add another cup of ice cold water or crushed ice. Let sit for 5 minutes.
With mixer, blend in the pudding mix. Stir in the oranges. Fold in the Cool Whip. Refrigerate at least 2 hours prior to serving.

Nick Dyer's Mormon Funeral Potatoes

From my nephew Nick!!  These are so yummy ...

1 30-ounce bag frozen shredded (not diced!) hash brown potatoes, thawed
2 cans cream of chicken soup
2 cups sour cream*
2 oz. cream cheese*
1 cup grated cheddar*
one-half cup melted butter*
1 onion, chopped finely & sauteed
2 cups lightly crushed cornflakes
salt to taste

Lightly crush cornflakes to about half original size. (Some people like them really fine and other people enjoy non-crushed at all. I like them best in the middle. :D ) Set aside. In a large mixing bowl, combine remaining ingredients. Blend well, but don’t use an electric mixer – you want the potatoes to retain their shredded shape. Pour potato mixture in a large oblong pan. (I used a 9x13 glass baking pan.) Sprinkle crushed cornflakes on top and bake at 350 degrees for 45-60 minutes or until center is completely melted. My original recipe said only 30 minutes, but it was COMPLETELY not ready at that time. Serve hot.

*Do not use low-fat versions of these ingredients. Low-fat sour cream and cheddar will not melt, and margarine has water in it.

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Ask and ye shall receive, Aunt Dianne!!! I changed a couple things today - used cream of mushroom instead of chicken since my dad is vegetarian and put an extra layer of grated cheddar under the corn flakes. Also, some people put 1/2 cup ...chopped green onions and/or sauteed celery into these things. (I didn't think of the green onions today and am not a huge fan of the celery, so neither made it into the final pan.)
Also, I baked them covered for thirty minutes and am now baking them uncovered for an additional 15-20 minutes. (Keeps the top from being TOO crunchy.)

CREAMED CABBAGE

This is a great recipe for cabbage from an Enola Prudhomme cookbook (sister of Paul Prudhomme)!!

1 Small head cabbage, coarsely chopped (about 6 cups)
2 T reduced-calorie margarine
1 cup finely chopped onions
1/2 cup finely chopped green bell pepper
1/3 cup finely chopped celery

1 10-1/2 oz. can reduced-calorie cream of mushroom soup
1 cup evaporated skim milk
1/2 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. minced fresh garlic

1/8 tsp. paprika
1/8 tsp. coarsely ground black pepper

     Preheat the oven to 350 degrees F.
     Place the cabbage in a large bowl and add enough water to cover;  let soak for a few minutes to clean the cabbage, then drain and place in a 1-1/2 quart baking dish that has been sprayed with PAM.  Set aside.
     In a medium saucepan over high heat, melt the margarine and add the onions, bell pepper, and celery.  Cook, stirring, for 5 minutes.  Add the next 5 ingredients and cook for 5 minutes, stirring often.  Remove from heat and pour over the cabbage.  Sprinkle with the paprika and black pepper.  Bake for 30 minutes.

Makes 6 servings.  Each serving:  92 calories, 2 gm fat