Lower Fat French Yogurt Apple Cake

Lower Fat French Yogurt Cake with Apples

Ingredients:

1 1/3 cups flour
1/2  tsp cinnamon
1/4 tsp salt
1/2 cup sugar
7 Tbsp. butter (1 stick less 1 Tbsp)

1/2 plain unsweetened NON-FAT yogurt
2 apples, peeled, cored and diced (use 2 different varieties of apple)
2 tsp lemon juice

2 eggs
1/3 sugar for top

Parchment Paper (recommended)

Instructions

1.  Preheat the oven to 350°F. Line a 9 inch cake pan or spring form pan with parchment paper, letting the square edges flap over the sides (gives the dessert a Parisian flair once cooked).  Spray the parchment paper with cooking spray.  If you do not have parchment paper, simply spray the pan with cooking spray.  

2.  In a medium bowl, whisk together the flour, cinnamon, 1/2 cup sugar and salt.

3.  Melt the butter until browned in a small saucepan.  Add to dry ingredients.  Add yogurt, apples and lemon juice and stir until well incorporated.  Add beaten eggs and stir until well mixed.  Pour the batter in the prepared pan. Sprinkle the 1/3 cup sugar evenly over the top of the cake.

4.  Bake for about 1 hour until  toothpick comes out clean.  Tastes amazing warm with vanilla bean ice cream.  Enjoy!

Cauliflower Spinach Au Gratin

Cauliflower Spinach Au Gratin

Ingredients:
3 tbsp. butter
1/3 cup flour
2 cups milk
16 oz. frozen or fresh spinach
1 head of cauliflower cut up into bite size pieces (use all of the cauliflower, including green portion)
1 tsp. salt
1/2 tsp. pepper
8 oz. sharp cheddar cheese shredded (or your favorite cheese)
1/3 cup grated Parmesan
1/2 cup bread crumbs

Directions:
Preheat over to 350 degrees.

In a medium-large sauce pan, melt the butter over medium heat.  Quickly whisk in the flour, and slowly add in milk stirring constantly with whisk to avoid lumps.  Add salt, pepper, spinach, and cauliflower.  Cook on medium-low heat for 10 minutes until vegetables are tender.  Add sharp cheddar cheese and cook until cheese is melted.  Pour into baking dish (11 X 7 X 2 inch works well, but basically any medium sized baking dish should work).

Cover evenly with grated Parmesan.  Cover evenly with breadcrumbs.  Cover with foil.  Bake for 25 minutes covered, continue baking for 15 more minutes uncovered.  Serve hot.

Phenomenal Summertime Squash Casserole for a Homestyle Labor Day Feast

I had a group of girlfriends over for Labor Day and I felt like making some classic homestyle dishes.  I served "Tastes Like Fried" Baked Chicken with Homemade Barbecue Sauce, Green Bean Casserole, Squash Casserole, Beer Bread, Cornbread, and Cinnamon Melt-Away Muffins.  After a busy weekend this hearty meal definitely helped me to slow down a little.

This Squash Casserole is one I have perfected over time and I think I finally have it just right.   It is great as a side dish for dinner or perfect as a breakfast or brunch casserole too. I hope you enjoy it!

Ingredients:

3 medium or 2 large zucchini diced

3 medium yellow or 2 large yellow squash diced

1/2 cup water
1/2 tsp. salt
4 Tbsp. butter
1 medium Vidalia (or Candy) Onion diced finely
1 stalk of celery diced finely
5-8 crackers crumbled (Flip Sides Pretzel Crackers, Ritz, etc.)
4 slices American Cheese
1 cup shredded sharp cheddar cheese
2 eggs beaten
1 1/2 cup skim milk
1/2 tsp. pepper
12-16 crackers crumbled (Flip Sides Pretzel Crackers, Ritz, etc.)

Directions:

Preheat oven to 350 degrees.

Add zucchini, yellow squash, water and salt to medium sauce pan and cook over medium high heat.  Cook covered until squash is tender and most of the water is gone (about 8-10 minutes).  Check moisture level and stir every minute or so to ensure squash doesn't burn.  Transfer squash to mesh colander (with pin sized wholes only; cannot use a colander with large wholes or will lose your squash!) and drain off excess liquid.  Pour zucchini back into sauce pan and set aside.

Melt 2 Tbsp. butter in a medium saute pan.  Add onion and celery.  Cook over medium heat until tender; about 5-8 minutes.  Add to drained zucchini in sauce pan making sure to add butter from pan as well.    Reserve saute pan for later.

Add 4 slices of american cheese and 1/2 cup shredded cheddar to zucchini mixture and stir until cheese is melted and incorporated.  Add 5-8 crumbled crackers, depending on size of crackers.  Add 1 1/2 cups milk, 2 eggs, and pepper.  Stir until well blended.

Grease 1.5 quart baking dish.  Pour zucchini mixture into baking dish.  Bake in prepared pan for 35 minutes or until almost set (toothpick inserted in center comes out clean).

While casserole is baking, melt 2 Tbsp. of butter in reserved saute pan.  Add 12-16 crumbled crackers.  Saute over medium heat for 2-3 minutes.  After casserole has cooked 35 minutes, spread cracker topping evenly over casserole.  Then evenly cover with 1/2 cup of shredded cheddar.  Bake for 5 more minutes.  Serve hot!

Bacon Bell Pepper Quiche

Ingredients:

1 12 oz. package bacon sliced into small pieces
1 pie crust (see Grandma's pie crust, or just buy a store bought crust)
Nonstick Cooking spray
1 cup frozen bell pepper trio (green/red/yellow peppers) or fresh works too
6 eggs
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup low-fat sour cream
1/4 cup skim milk
1 1/4 cups shredded sharp cheddar cheese

Directions:

Preheat over to 350 degrees.

If peppers are frozen, let thaw and drain off any excess liquid.

Cook bacon pieces in a skillet on medium heat until crisp.  Then scoop bacon out with a slotted spoon and set aside on a paper towel to drain.

Coat a 9 inch pie dish wish nonstick cooking spray.  Press prepared pie crust into pie pan.  Line bottom of quiche with peppers.   Sprinkle bacon evenly over peppers.  In a medium bowl beat the eggs, add salt and pepper and mix.  Add the sour cream, cheese and milk and mix until combined.  Pour egg mixture evenly into the pie pan over the bacon and peppers.  Bake at 350 degrees for 40-50 minutes or until lightly browned on edges and set in the center.  Serve immediately.  Great with Mimosas!!!

Spring Time Bacon Broccolli and Tomato Quiche

I just brought this to a before-wine-tasting brunch.  It made a great breakfast of champions.  It's delicious and hearty.  Enjoy!

Ingredients:

1 12 oz. package bacon sliced into small pieces
1 pie crust (see Grandma's pie crust, or just buy a store bought crust)
Nonstick Cooking spray
1-2 tomatoes sliced into circular slices (enough to cover bottom of pie pan)
1 cup frozen broccoli pieces
7 eggs
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup low-fat sour cream
1/4 cup skim milk
1 1/4 cups shredded sharp cheddar cheese

Directions:

Preheat over to 350 degrees.

Cook bacon pieces in a skillet on medium heat until crisp.  Then scoop bacon out with a slotted spoon and set aside on a paper towel to drain.

Coat a 9 inch pie dish wish nonstick cooking spray.  Press prepared pie crust into pie pan.  Line bottom of quiche with slices of tomato until covered.  Do not overlap tomatoes.  Sprinkle bacon evenly over tomatoes, Sprinkle frozen broccoli pieces evenly over the bacon.  In a medium bowl beat the 7 eggs, add salt and pepper and mix.  Add the sour cream, cheese and milk and mix until combined.  Pour egg mixture evenly into the pie pan over the bacon, tomatoes and broccoli.  Bake at 350 degrees for 40 minutes or until lightly browned on edges and set in the center.  Serve immediately.  Great with Mimosas!!!