Goodies from Scratch

For the sake of our health, We've been trying to change our diet. We've reduced our salt intake, eat more vegetables, and are more conscientious of what goes in our bodies. We have not completely eliminate deserts and starch.

I have found recipes that have less fat and sugar, but still tastes good. For the next several weeks, I will be posting low-fat meals and deserts. Enjoy.

• 2 cups plus 2 tablespoon all-purpose flour, divided
• 1 cup quick-cooking oats
• 3/4 cup packed brown sugar
• 1/2 cup butter, melted
• 1 package (8 ounces) reduced-fat cream cheese
• 1 can (14 ounces) fat-free sweetened condensed milk
• 4 egg whites
• 1 teaspoon vanilla extract
• 1 can (16 ounces) whole-berry cranberry sauce
• 2 tablespoons cornstarch

1. In a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. Press 2-1/2 cups of crumb mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees for 10 minutes.
2. In a large mixing bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. Sprinkle with the remaining crumb mixture. Bake at 350 degrees for 30-35 minutes or until the center is almost set. Cool on a wire rack before cutting.

Ingredients:

• 6- 1/2 cups uncooked wide egg noodles
• 3 tablespoon butter
• 1-1/2 pounds ground beef
• 2- 1/4 cups spaghetti sauce
• 6 ounces process cheese (Velveeta), cubed
• 3 cups (12 ounces) shreddled mozzarella cheese
• 10 oz frozen chopped spinach (thawed & drained) *

Directions:

• Cook noodles according to package directions; drain. Add butter and toss to coat. In a skillet, cook beef over medium heat until no long pink; drain.
• * Make the meal healthier. Mix spinach to the cooked hamburger, before layering .
• Spread a fourth of the spaghetti sauce in an ungreased 5 qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of remaining sauce and a third of the cheese. Repeat layer twice.
• Cover and cook on lover for 4 hours or until cheese is melted and lasagna is heated through.

Ingredients:

• 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained.
• 2 cups (16 ounces) small-curd cottage cheese
• 1-1/2 cups cubed sharp cheddar cheese
• 3 eggs, lightly beaten
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon salt.

Directions:

Preheat oven to 375 degrees. In a large bowl, combine all of the ingredients. Pour into a greased baking pan. cover and cook for 30 minutes or until a knife inserted near the center comes out clean.

Note: I used frozen chopped collard greens, in lieu of spinach. My daughter, who doesn't like collard greens, loved it.

This recipe was originally written for a slow cooker. After combining the ingredients, pour into a greased slow cooker. Cover and cook on high for 1 hour. Reduce heat to lowl cook 4-5 hours longer or until a knife inserted near the center comes out clean.

Ingredients:

• 2 slices bacon, cut in squares
• 2 lbs lean sirloin tip or round steak, cubed
• 1/4 cup flour
• 1 tsp salt
• 1/2 tsp seasoning salt
• 1/2 tsp. dried thyme
• 1/4 tsp dried marjoram
• 1/4 tsp black pepper
• 1 garlic clove, minced
• 1 low-sodium beef bouillon cube, crushed
• 1 cup burgundy cooking wine
• 1/4 lb. fresh mushrooms, sliced
• 2 Tsp. cornstarch
• 2 Tbsp. cold water

Directions

1. Cook bacon in nonstick skillet until browned. Remove bacon. Reserving drippings.
2. Coat beef with flour and brown on all s ides in bacondrippings.
3. Combine steak, bacon drippings, bacon, seasonings, garlic, bouillon, and wine in slow cooker.
4. Cover. Cook on low for 6-8 hours.
5. Add mushrooms.
6. Dissolve cornstarch in water, Add to slow cooker.
7. Cover. Cook on high 15 minutes.
8. Serve over noodles or rice.

Christmas cookies
Yields: 2 1/2 Dozen

Ingredients

1/4 cup Shortening
3/4 cup Sugar
1 Egg
1/2 cup Sour cream
1/2 teaspoon Vanilla extract
1 1/3 cup All purpose flour
1/4 teaspoon Baking soda
1/4 teaspoon Baking powder
1/4 teaspoon Salt

Instructions
In a mixing bowl, cream shortening and sugar. Add egg, sour cream and vanilla. Combine dry ingredients; add to the creamed mixture. Chill for at least 1 hour. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 425 degrees for 7 ot 8 minutes or until lightlybrowned. Remove to wire racks to cool.

Burnt Sugar Frosting:
2 tablespoon butter (no substitute)
1/2 cup confectioners Sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons hot water

For frosting, melt butter in a small saucepan until golden brown; stir in the sugar, vanilla and enough water to achieve spreading consistency. Frost cooled cookies.