Pumpkin Gingerbread Flan

1 pkg (14.5 oz) gingerbread cake mix (plus ingredients to make cake)
1 pkg (3.4 oz) butterscotch instant pudding and pie filling
¾ c. cold milk
1 can (15 oz) solid pack pumpkin
12 oz frozen whipped topping, thawed, divided
½ c. pecans, chopped
½ t. ground nutmeg
½ t. Cinnamon

Preheat over 350. Lightly spray 2 flan pans with Pam. Place parchment circles in bottom of each pan. Prepare cake mix according to package directions. Divide batter evenly between pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Turn out onto cooking rack, cool completely. Whisk pudding mix into milk, mix well. Whisk in pumpkin; mix until smooth. Gently fold in 3 cups of the whipped topping, Divide pudding mixture evenly between cakes. Sprinkle chopped pecans evenly over each flan. Decorate with remaining whipped topping around ede of each flan. Combine cinnamon and nutmeg and sprinkle over whipped topping

Yield: 16 servings (8 servings per flan)

Approx. 240 calories and 11 grams of fat per serving.

Robin's Can It Be Soup

Robin says this is a weight watchers thing; 1 c = 1 point

2 cans diced tomatoes (the kind that has garlic and onion in them)
1 can Rotel (original)
1 can green beans
1 can black beans
1 can shoepeg white corn
1 can mixed vegetables
1 can minestrone soup (Campbell’s new harvest variety – not condensed)

No need to drain. Just combine them in a large pan and cook til it simmers – or in the crockpot. (Robin actually used all Hyvee brand stuff except the Rotel and the Campbell’s soup.) "I thought it tasted just fine. Cheap and easy – very good combination!"

Butternut Squash Apple Soup Recipe

1 butternut squash, cut in half with seed removed

pat of butter

1 yellow onion, chopped

1 rib of celery, chopped
I carrot, chopped
1 Tbsp butter
1 tart green apple, peeled, cored, chopped(squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper

Preheat oven to 375. Lightly coat the cut side of the butternut squash with butter and place on a baking sheet cut side down. Roast in the oven for about 30 minutes or until a knife pierces the flesh easily. Cool enough to handle; then scoop out the flesh. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add the apple, and broth. Bring to boil. Simmer for 10 minutes; add the squash and heat through. Puree. Add spices to taste.
Serves 4-6.

Neely's Brocolli Pasta Slaw

1/2 pound bow tie pasta, cooked and cooled
1 (16-ounce) bag shredded broccoli slaw
1 cup slivered almonds
1 cup dried cranberries
1/2 cup lowfat plain yogurt
1/4 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne
Salt and freshly ground black pepper


Cook pasta in boiling salted water until al dente. Cool.
Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.

Breakfast in a Cookie

This is a brilliant way to get your bowl of outmeal, milk and fruit all in a convenient cookie. This recipe makes a lot so you can freeze plenty for weeks of quick breakfasts, dessserts and snacks.

Position oven racks to accommodate 2 sheets at a time in the cneter of over. Preheat oven to 375 degrees. Coat nonstick cookie sheets with cooking spray.

Mix together in a small bowl and set aside to soad for 10 minutes:
1 cut oat bran
3/4 c orange juice

Meanwhile...combine in a large bowl, using an electric mixer, until smooth:
1 c + 1 T applesauce, unsweetened
2 T canola oil
1 c honey
1/3 c firmly packed brown sugar
3 large eggs
1 1/2 T vanila extract
1 T grated orange rind or 2 tsp orange extract

Measure into a sifter and sift over applesauce mixture:
1 1/2 c whole-wheat flour
1 1/2 c all-purpose flour
1 T baking powder
1 1/2 t baking soda

Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a storng wooden spoon.
1 c non-fat dry milk
2 1/2 c oats (quick-cooking or old fashioned)
1 c nuts
1 c raisins
1 c ground flax seed (optional)

Drop by slightly heping tablespoons 1" apart. (To save time, load cookie sheets up with as many cookies as possible, baking 2 trays at a time. Stagger trays 1 to the left and 1 ot the right, to allow air circulation around each outer edge.) Bake until lightly browned for 12 to 14 minutes.

Nutrition information for 2 cookies:
Calories 210
Calories from fat 26%
Fat 6 grams
Saturated fat .6 grams
Fiber 4 grams
Cholesterol 22 mg
Sodium 170 mg
Protein 6 grams
Total Carbohydrate 35 grams
Sugars 17 grams

Kate's Rolled Pizza

Kate fixed this delicious meal for us as the first dinner in our new house in North Kansas City. Yummmmm.

Dough
1 1/2 c water
1/2 c olive oil
1 pkg. yeast-active dry
4 c bread flour
1 t salt
2 med. garlic cloves/minced garlic

Warm water/olive oil in mixing bowl. Add yeast - whisk until dissolved. Whisk cup of flour. Cover with dam towel and let sit in a warm place for 1/2 hour until small bubbles appear. Stir in the rest of the flour, salt and garlic. Kneed for 8 - 10 minutes. Grease bowl. Let dough rise in bowl covered with a warm towel for 1 1/2 - 2 hours till it is doubled in volume.

Pizza
3 pieces Italian sausage
20 slices peperoni - 1/4 cup
10 oz frozen spinach
4 oz grated Parmesan cheese
2 c mozzarella cheese
1 T garlic
1 t oregano
1 egg white

Thaw/drain spinach (squeeze out excess water). Remove casing from sausage. Mince pepperoni. Saute sausage and pepperoni and garlic over medium heat until brown. Add spinach and oregano until heated through. Add salt and pepper to taste. Remove from heat and add Parmesan. Mix together and cool. Mix in mozzarella.

Divide dough into two pieces and roll out. Divide pizza mixture unto each piece of rolled out dough and roll up like a jelly roll. Brush with egg white and place on cookie sheet and bake at 450 for 12 - 15 minutes.

Rhubarb Pie

4 c Rhubarb, cut in 1-inch slices
1 2/3 c sugar
1/3 c flour
Dash salt

Combine and let stand for 20 minutes.

Put in crest and dot with 2 T butter. Cover with crust, cut slits, bake 50 minutes at 400.