Sweet Potato Casserole

3 Cups Sweet Potatoes(Mashed)
1/2 Cup Butter (Melted)
1 tsp. Vanilla
1/2-1 Cup Sugar
2 Eggs (Well Beaten)
1/2 Cup Milk

Topping
1/2 Cup Brown Sugar
1/4 Cup Flour
2 1/2 TB Butter
1/2 Cup Pecans (Chopped)

Mix sweet potatoes with butter, vanilla, sugar, eggs and milk.
Put in 8X8 baking dish (Sprayed)
Mix topping ingredients together.
Sprinkle on top.
Bake at 350 for 25 minutes.

Jenn's 4th Generation ZUCCHINI-PINEAPPLE BREAD

Cream the first 4 ingredients together & put aside.
3 Large Eggs
2 C. Canola Oil
2 C. Sugar
1 Tsp. Vanilla

In a separate bowl mix together:
3 C. Flour
2 Tsp. Baking Soda
1 Tsp. Salt
½ Tsp. Baking Powder
2 Tsp. Cinnamon
¾ Tsp. Nutmeg

Add the wet ingredients to the dry ingredients & mix well.

Add in:
2 C. Shredded Zucchini
1 8 oz can of Crushed Pineapple (drained)

Mix everything together very well.

This recipe makes 2 large loaves, 3 medium loaves or 6 small loaves.

Bake @ 350 degrees for 45 minutes for small loaves & about one hour for medium loaves & about 70 minutes for large loaves. Check with a toothpick & take them out when the toothpick comes out clean.

ENJOY!

Ryan's Pasta Primavera

Ingredients

1 lb (or more) broccoli (must be fresh)

3 or 4 small zucchini cut in ½ inch pieces

4 or 5 Cloves of Garlic finely chopped

1 lb Mozzarella Cheese

Parmesan Cheese

1 Box Bow Tie Pasta

Olive Oil

1 package fresh basil (finely chopped)

4 - 5 small tomatoes


Cut up the broccoli in bite sized pieces and steam it—but be sure to not overcook. You want it still crisp. Set aside. In a sauté pan, add about ½ cup olive oil over medium heat, add zucchini stirring occasionally. When the zucchini is about half way done cooking, add the garlic. After the garlic is done, add broccoli and basil mix well (you may have to add a little olive oil as needed). At this point I sometimes cover the pan and watch it to make sure it is all cooked—but be careful, you don’t want to over cook. Cut up the mozzarella into small cubes, set aside. Cut up tomatoes and set aside.

Cook pasta according to package instructions. After you have drained it, put all the ingredients together (I like to put in ½ - 1 cup of Parmesan cheese at this point, but this is optional). I normally wait to put in the tomatoes until just before serving.
YUMMY!!!!

Ryan's Mushroom Cream Sauce with Penne

Ingredients
3 tbsp butter
4 or 5 cloves of garlic finely chopped or smashed
3 tbsp flour
0.5 – 1.0 lbs mushrooms (I like Portobello mushrooms) cut up in ½ inch pieces
1 ½ cup heavy cream
1 ½ cup chicken broth

1 lb penne pasta (preferably Barilla or DeCecco)
½ cup freshly grated Parmesan cheese (preferably the real stuff, Parmiggiano/Reggiano cheese)
Pepper to taste
A dash of nutmeg

Sauce:
In a skillet, melt butter, add garlic and mushrooms and cook them over medium heat for 5 or 10 minutes (until mushrooms release moisture and liquid evaporates). Add flour and mix it in thoroughly. Add broth a little at a time, stirring constantly, so that there are no lumps from the flour. Add cream the same way. Continue to cook over medium heat for another 5 or 10 minutes—to give the sauce a chance to thicken. If you think the sauce needs to be thicker, you can add some Parmesan cheese. If you think it is too thick, add some milk. Add pepper to taste, and a dash of nutmeg.

Cook pasta according to the package instructions. When the pasta is cooked, drain and add to the sauce. Serve with Parmesan cheese sprinkled over the top.
!DELICIOSO!

Fresh Black Bean & Corn Salsa--YUMMY!!!

Ingredients:

1 can Black Beans-drained & rinsed
1 can Corn-drained
1 small Red Onion
5 Roma Tomatoes
3 Avocados
1 Bunch Cilantro
Juice from 3 Limes

Chop everything up & place in bowl. Add black beans & corn. Add the lime juice last & then stir up really well. Chill in the refrigerator. Serve with chips or crackers. YUMMY!!!

Zucchini Crisp

ksl.com - Zucchini "Apple" Crisp

Super Yummy, Low-Calorie, Banana Pudding Squares

prep time
30 min
total time
3 hr 30 min
makes
24 servings

What You Need
35 Reduced Fat NILLA Wafers, finely crushed (about 1-1/4 cups)
1/4 cup (1/2 stick) margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened or fat-free cream cheese.
1/2 cup Powdered sugar
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed, divided
3 Bananas, sliced
2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
3 cups cold fat-free milk
1/2 square BAKER'S Semi-Sweet Chocolate, grated

Make It
1
MIX crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

2
BEAT Neufchatel and sugar in medium bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread over crust. Top with bananas.

3
BEAT pudding mixes and milk with whisk 2 min.; spread over bananas. Top with remaining COOL WHIP and chocolate. Refrigerate 3 hours.

Kraft Kitchens Tips
How to Evenly Spread COOL WHIP over Dessert
Stir remaining COOL WHIP gently in tub until creamy; spoon small dollops over dessert. Use small metal spatula to spread COOL WHIP over dessert.
How to Easily Remove Dessert from Dish
Line dish with foil before using, with ends of foil extending over sides of dish. Use foil handles to remove chilled dessert from dish before cutting to serve.

Makeover - How We Did It
We've made over this favorite dessert to save you 80 calories and 13 g of fat per serving compared to the traditional recipe. We used Reduced Fat NILLA Wafers and margarine instead of flour, butter and peanuts for the crust. In addition, we cut the amount of sugar and chocolate in half and used better-for-you products in the creamy layers. These simple changes result in a great-tasting dessert that can save you both fat and calories!

SUPER YUMMINESS WITHOUT THE GUILT!!! :)