Post a favorite recipe that amateurs can follow

[DeniseM]

Or perhaps spray with cooking spray, olive oil or butter-flavored, or even use one of those oil misters, then put on the dry ingredients and toss/stir?

I think that would work as well.

 

[Zac495]

This is one of my favorites when DW is out of town. In the order displayed, put the following in a casserole dish and microwave until the cheese bubbles:

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Salty, cheesy, greasy, and delicious!

My TUG friends have the best sense of humor!:hysterical:

 

[Beaglemom3]

 

[Jestjoan]

Pineapple Angel Food Cake

Ingredients
•1 can of crushed pineapple with juice (20 oz)
•1 box of angel food cake
•Optional: Whipped topping



Instructions
1.Preheat oven to 350 degrees.
2.In a large bowl, combine crushed pineapple including the juice and angel food cake. Pour into an ungreased 9x13 pan.
3.Bake 30-35 minutes or until cake springs back when lightly touched, do not over bake.
4.Top with whipped topping if desired.

 

[VacationForever]

Most of the recipes I am reading will turn me into a diabetic quickly... yes I am trying very hard to avoid that path. I love my sweets and desserts, unfortunately. Does anyone have a low carb dessert to share? No, I don't mean sugar-free jello.

 

[momeason]

Italian Chicken

Place a layer of raw boneless chicken tenders or boneless breasts in a 9 by 13 baking dish. Put a generous amount of parmesan cheese on top of the chicken. Next add a bunch of shredded mozzarella. Pour your favorite meatless pasta sauce on top. Bake uncovered for 1.5-2 hours at 350 degrees. (If you do not have a self-cleaning oven, you may want to put an aluminum tent over the dish).
Serve over spaghetti with a side salad.
Everyone will think you slaved over this but it is super easy. One of our family favorites. Some call it Chicken Sherry..lol

 

[sue1947]

Most of the recipes I am reading will turn me into a diabetic quickly... yes I am trying very hard to avoid that path. I love my sweets and desserts, unfortunately. Does anyone have a low carb dessert to share? No, I don't mean sugar-free jello.

You can make any cookie/quickbread/cake recipe into a diet version by:
reduce the sugar by about half; most recipes make things way too sweet.
replace the fat with applesauce, peanut butter, avocado (or other fruit)
The texture will be a little different but the taste will be there. For cookies, you can replace all the fat. For quickbreads or cakes, keep 1/4 cup of oil and replace the rest with applesauce. The extra attraction of using applesauce or fruit is the natural sweetness means you can cut way back on the sugar as well.
Choose what you want to use based on the recipe. For cookies, a 50/50 combo of peanut butter and applesauce works well and the taste of peanut butter with choc chip cookies is pretty good. You won't get a thin crisp cookie, since how much a cookie spreads depends on the fat used. If you don't use any fat, there isn't any spreading so whatever shape the cookie is in when you put it in the oven is what you get.
For Quickbreads or cakes, the applesauce also makes for a very moist cake; best cornbread ever, for example. I used to be hesitant to try this, but have had such success that I take any recipe (like the Barefoot Contessa's carrot cake which is high sugar and high fat) and convert it. You need to keep a little oil or they won't raise sufficiently.

Sue

 

[VacationForever]

You can make any cookie/quickbread/cake recipe into a diet version by:
reduce the sugar by about half; most recipes make things way too sweet.
replace the fat with applesauce, peanut butter, avocado (or other fruit)
The texture will be a little different but the taste will be there. For cookies, you can replace all the fat. For quickbreads or cakes, keep 1/4 cup of oil and replace the rest with applesauce. The extra attraction of using applesauce or fruit is the natural sweetness means you can cut way back on the sugar as well.
Choose what you want to use based on the recipe. For cookies, a 50/50 combo of peanut butter and applesauce works well and the taste of peanut butter with choc chip cookies is pretty good. You won't get a thin crisp cookie, since how much a cookie spreads depends on the fat used. If you don't use any fat, there isn't any spreading so whatever shape the cookie is in when you put it in the oven is what you get.
For Quickbreads or cakes, the applesauce also makes for a very moist cake; best cornbread ever, for example. I used to be hesitant to try this, but have had such success that I take any recipe (like the Barefoot Contessa's carrot cake which is high sugar and high fat) and convert it. You need to keep a little oil or they won't raise sufficiently.

Sue

When I bake from scratch I replace all sugar with Splenda. So I am looking for a "scratch" recipe instead of a premix. For fat, I sometimes replace butter with Smart Balance. The issue with applesauce is that it is high in sugar content.