2 pounds lean ground beef
1 (6 ounce) package Stove Top Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup Kraft Original Barbecue Sauce, divided

Preheat oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce.

Shape meat mixture into oval loaf in 13×9-inch baking dish; top with remaining 1/4 cup barbecue sauce.

Bake 1 hour or until cooked through (160°F).

Serves: 8

Per Serving

Calories: 243 kcal
Carbohydrates: 4 g
Dietary Fiber: 0 g
Fat: 14 g
Protein: 20 g
Sugars: 3 g

2 cups (280 grams) all-purpose flour
1/2 cup (110 grams) light brown sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (100 grams) pecans, coarsely chopped
1 – 5.5 ounce (155 gram) package of Werther’s Original Chewy Caramels, coarsely chopped
2 very ripe large bananas, mashed
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
1/3 cup coffee flavored yogurt (can also use plain, vanilla, or caramel flavored yogurt)
1 teaspoon pure vanilla extract

Preheat oven to 350°F (180°C) and place the rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, 2/3 cup of pecans, and half of the chopped caramels. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, yogurt, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield a tough, rubbery bread.)

Scrape the batter into the prepared pan and sprinkle remaining 1/3 cup of pecans and chopped caramels over the top of the batter. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, 50 – 60 minutes.

Place on a wire rack to cool and then remove the bread from the pan.

Serve warm or at room temperature.

Makes one – 9 inch loaf.

1 loaf French bread (about 12 inches long)
Butter or prepared mustard
Lettuce Leaves
1/2 cup shredded carrots
4 hard-cooked eggs, sliced, divided
1/2 medium cucumber, sliced
1 large tomato, sliced
1/4 cup bottled reduced-fat Green Goddess or creamy cucumber,
Italian or garlic dressing

Split bread loaf in half lengthwise. Spread butter over cut surfaces.

On bottom half of the loaf, layer lettuce, carrots, slices of 2 eggs and cucumber and tomato slices. Top with remaining egg slices. Pour dressing over egg slices. Cover with top half of loaf. Cut loaf in half, then cut each half in half again.

Makes 4 servings

2 sticks butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups all purpose flour
2/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
12 oz. (or 2 cups) Reese’s Peanut Butter Chips

In large bowl, cream together butter, sugar, eggs (one at a time) and vanilla until fluffy. Combine dry ingredients (except chips); add to creamed mixture. Beat well. Fold in chips. Drop dough by tablespoonfuls onto ungreased baking sheet. Flatten slightly with fork.

Bake at 350° for 8-10 minutes. Cool.

Makes 4 dozen 2 & 1/2-inch cookies.

2-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup creamy or chunky peanut butter
1/2 cup margarine or butter
1 cup packed light brown sugar
2/3 cup Karo® Light or Dark or with Real Brown Sugar Corn Syrup
2 eggs
1 teaspoon vanilla
2 cups (12 ounces) semisweet chocolate chips (2 cups)

Preheat oven to 350°F. Combine flour, baking powder and salt in medium bowl; set aside.

Beat peanut butter, butter and sugar together in a large bowl with mixer at medium speed until smooth. Blend in corn syrup, eggs and vanilla. Reduce mixer speed; beat in flour mixture. Fold in chocolate chips. Spread in ungreased 13 x 9 x 2-inch pan.

Bake 35 to 40 minutes or until lightly browned. Cool in pan on wire rack. Cut into 2-1/2-inch squares.

Yield: 24 bars

1 package yellow cake mix
1 package lemon instant pudding
1/2 cup cooking oil
6 eggs
1/2 cup milk
1/2 cup water

Mix all together and beat at medium high speed 5 minutes. Bake in ungreased angel food pan 50 minutes at 350°. Invert to cool. Frost with Butter Cream Frosting or powdered sugar.

1 tablespoon corn oil
1/2 lb. ground beef
3/4 cup chopped onion
2 cloves garlic, minced
5 cups prepared spaghetti sauce (meatless)
1/4 cup chopped parsley

30 oz. ricotta cheese
2 eggs, slightly beaten
1 cup grated parmesan, divided
8 oz. shredded mozzarella, divided
16 oz. lasagna noodles, cooked and drained

Heat the corn oil. Sautee beef, onion, and garlic until meat is browned, about 10 minutes. Add sauce and parsley. Simmer another 15 minutes.

Combine ricotta, eggs, 3/4 cup parmesan, and 1 1/2 cups mozzarella.

In a 13×9 baking dish, spread 1 cup of the meat sauce, followed by 1/4 of the noodles, and 1/3 of the ricotta mixture. Repeat twice. Top with remaining noodles, meat sauce, 1/2 cup mozzarella, and 1/4 cup parmesan.

Cover and bake at 375°F for 35 minutes. Uncover and bake another 15 minutes. Let stand 15 minutes before serving.

2 eggs, well beaten
1 cup light brown sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon allspice
1 cup cooked wild plums, mashed, pits removed (may substitute fresh cooked or canned plums)
1 cup chopped pecans or hazelnuts
Powdered sugar to sift over baked plum bars (about 1/2 cup)

Preheat oven to 325°F. Spray a 13×9-inch baking dish or pan.

In a medium mixing bowl, cream well together the beaten eggs with the brown sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating well together, then stir in the cooked plums and chopped pecans.

Pour this batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes, until golden.

Remove and cool completely on wire rack. Cut into about 30 bars and dust well with fine sifted powdered sugar, if desired.

Yield: 30 servings.

1 cup butter, softened
2/3 cup packed brown sugar
2/3 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup miniature chocolate chips
3/4 cup chopped macadamia nuts
2 cups bacon bits

Glaze:

4 teaspoons butter
4 teaspoons real maple syrup
1 1/3 cups confectioner’s sugar

Preheat oven to 350°.

In a large bowl, cream butter and sugars. Stir in eggs and vanilla.

In a separate bowl, whisk together flour, baking soda, and salt. Slowly add to wet ingredients, mixing ntil just combined. Stir in chips, nuts, and bacon.

Using a small small disher, drop dough onto greased or non-stick cookie sheets about 2 inches apart.

Bake for 8-10 minutes or until edges begin to brown.

Cool on wax paper laid over newspaper or kitchen towels.

While cookies cool, combine butter and maple syrup in a small heavy-bottomed sauce pan and whisk until butter has melted and liquids are well-combined. Whisk in confectioner’s sugar. Drizzle warm glaze over cooled cookies. Allow glaze to set completely before packaging.

Makes approximately 3 dozen cookies.

8 cups egg bread, cubed
1 cup raisins
3 cups 2% low-fat milk
1 cup evaporated low-fat milk
6 eggs, beaten
1/2 cup honey
1 tablespoon grated orange peel
1 teaspoon vanilla
1 teaspoon ground cinnamon

Arrange bread and raisins in bottom of lightly greased shallow 2 quart baking dish.

Beat remaining ingredients in large bowl until well blended; pour over bread cubes in baking dish and let stand 1 hour or until liquid is absorbed.

Bake at 375° at 45 to 50 minutes or until knife inserted near center comes out clean.

Serves 8.