I just made one of the most delicious desserts out there...

Basically, I combined 3 cups of strawberry, 3 cups of cranberries, and 1 1/4 cup of brown sugar...and 6 tbsp of wheat flour for the filling...and 3 tbsp of melted Smart Balance "butter"...I put that mixture in a 9 x 13 baking pan.

Then I combined 1 cup of wheat flour, 1 cup of soy flour, 1 cup of oat bran, 1/2 cup of rice bran, 3/4 cup of brown sugar, and 1/4 cup of flax seed....with 1/2 cup of vegetable shortening, 1/2 cup of apple sauce, 1 tbsp of salt, and 3 tbsp of cinnamon...I made those into crumbles, and poured them on top of the filling.

I had the oven set at 375 degrees, baked the dessert for 40 minutes.

Tart and sweet at the same time.

And oaty.





Soooooo, anyone who has a yummy food recipe to share, by all means, share it!  I started this thread just for that purpose. :-)



Sincerely,
ResplendentSeraphim

  Hey great idea I will be back with one!

A couple of my Thanksgiving recipes. These are not low calorie!

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick of butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

----------------------------------------------------------------

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows

Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

(This recipe can be adjusted for a small group of people.)

yummy! 

Here's a great soup to make on those cold chilly nights..

Beef Mushroom Barley Soup 
 
2 tablespoons plus 1 teaspoon canola oil
One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 carrot, diced
1/2 onion, diced
1 stalk celery, diced
6 cups water
1/2 teaspoon dried thyme
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley

Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.
Cook's Note: If making the soup in advance, adjust the consistency of the soup when re-heating with water, since the barley has a tendency to absorb the broth.

Thanks, it's one of my favorites! I'm a soup hound too, absolutely love it!


Actually what I would recommend and what I use is Beef broth/stock instead of the water.
And sometimes I just use the packaged beef that's already cut up for stew or soups and just brown it off and take it out and then start on the veggies. I also go for fresh thyme sometimes too, just depending on what I can find in the grocery store.

LOL! Umm..none in particular, I usually just pick up anything that's available in the grocery bakery that day. Whether it be Italian, French, what ever looks good! lol

I love soups and this time of the year is awesome for them. Here is a very easy vegtable soup that I like.

2 tablespoons olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, peeled and chopped
1 Idaho potato, peeled and diced
1 cup chopped zucchini
1 cup chopped canned tomatoes
6 cups roasted vegetable stock (see above recipe)
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas

Heat oil in large heavy pot. Add onion and celery and cook until tender. Stir in carrots and potatoes and toss to coat. Stir in zucchini. Add chopped tomatoes and stock and bring to a boil. Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 - 20 minutes. Stir in pasta and peas and simmer for 5 minutes. Serve hot.