Recipes

The Deen Bros. Lighter Caramel Apple Cheesecake Bars

The Deen Bros. Lighter Caramel Apple Cheesecake Bars with Streusel Topping
168 Fewer Calories
13 g Less Fat

Ingredients:
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 (8-ounce) packages fat-free cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract
2 Granny Smith apples, cored and finely chopped
Streusel Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup packed brown sugar
2 tablespoons canola oil
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch ground nutmeg
1/4 cup fat-free caramel sauce
Directions:
Preheat the oven to 350° F. Line a 9 x 13-inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray the foil with nonstick spray. 
Pulse the flour, brown sugar, and salt in a food processor until combined. Add the butter and pulse until crumbly. Transfer the mixture to the baking pan, pressing firmly to form an even layer. Bake until the crust is set, about15 minutes. Transfer to a rack.
Meanwhile, with an electric mixer on medium speed, beat the cream cheese in a large bowl until smooth. Gradually beat in the sugar until blended. Beat in the egg, egg white, and vanilla until combined. Pour the filling evenly over the warm crust. Sprinkle the chopped apples evenly over the filling.
To make the topping, using a fork, stir together the flour, oats, brown sugar, oil, cinnamon, salt, and nutmeg in a small bowl until crumbly. Sprinkle evenly over the chopped apples. Bake until the filling is set and the topping is lightly browned, about 25 minutes. Let cool completely in the pan on a rack. Drizzle with the caramel sauce. Refrigerate at least 1 hour or up to 8 hours. Lift out using the foil as handles. Cut into 24 bars.
Servings: 24
Prep Time: 20 min
Bake: 40 min
Difficulty: Easy
Per Serving (1 bar): 178 Cal; 5 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 26 g Carb; 1 g Fiber; 12 g Sugar; 14 mg Calcium; 1 mg Iron; 216 mg Sodium; 21 mg Cholesterol
Original recipe courtesy Paula Deen:  Caramel Apple Cheesecake Bars with Streusel Topping
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

 

Slow-Cooker Beef Brisket with Beer

Slow-Cooker Beef Brisket with Beer Recipe

Ingredients

  • 1 (3-pound) beef brisket, trimmed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup water
  • 2 cups vertically sliced onion (about 1 large)
  • 1 1/2 cups chopped parsnip (about 2)
  • 1 tablespoon balsamic vinegar
  • 1 bay leaf
  • 1 (12-ounce) bottle light beer

Preparation

  • Rub brisket with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits. Add onion and parsnip; sauté 5 minutes or until vegetables are tender.
  • Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices. Serve with sauce.

 

 

Apple and Caramel Bread Pudding

Apple and Caramel Bread Pudding

1cup unsweetened applesauce
1cup vanilla soymilk
1/2cup fat-free egg product
1/4cup packed brown sugar
1teaspoon ground cinnamon
1teaspoon vanilla
5cups 1-inch cubes French bread
3tablespoons sliced almonds
1/4cup caramel fat-free topping, heated

Heat oven to 350°F. Spray 9-inch quiche dish or pie plate with cooking spray.
In large bowl, mix all ingredients except bread, almonds and caramel topping with wire whisk until smooth. Fold in bread. Pour into quiche dish; sprinkle with almonds.
Bake 30 to 35 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.
High Altitude (3500-6500 ft): No change.Nutritional Information
1 Serving: Calories 160 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 15g); Protein 5Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 8Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet



Low-Carb Meat Loaf

Nutrition Facts

Makes 8servings
Amount Per Serving
Calories166.8
Total Carbs6 g
Dietary Fiber0.8 g
Sugars1.6 g
Total Fat8.7 g
Saturated Fat2.1 g
Unsaturated Fat6.5 g
Potassium207.7 mg
Protein13 g
Sodium253.7 mg
Dietary Exchanges
1 Fat, 1 1/2 Meat, 1 Vegetable
See the Detailed Nutritional Analysis
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A delicious turkey meat loaf, virtually carb-free!


Rating:
Prep Time:20 minutes
Cook Time:75 minutes
Difficulty:EASY


Servings
Ingredients
Sauce
1tbsp grapeseed oil
1fresh leeks , large, thinly sliced
1small onions , peeled, chopped
3medium garlic cloves , peeled and finely minced
6oz Tomato Sauce, canned , organic preferred
1/2cup red wine , dry
1/2cup low sodium chicken broth
2tsp fresh basil , chopped
1tsp oregano leaves , choppped
1pinch salt , or sea salt (to taste)
1tbsp light spelt flour


Meatloaf
1lb ground turkey
1tbsp light spelt flour
1eggs , lightly beaten
2egg whites , lightly beaten
1/2cup chopped zucchini , peeled, grated
1pinch kosher salt
1pinch black pepper , freshly ground


Directions

1 Preheat oven to 350 degrees F. Saute leek, onion, and garlic with grapeseed oil until just golden brown. Stir in flour.
2 Add wine, chicken broth, tomato sauce, basil, oregano, flour, and salt to pan. Bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes. Set sauce aside.
3 Combine ground turkey, eggs, zucchini, and flour in a large bowl. Mix well. Add 1/4 cup of the sauce, and stir in gently. Pat into a 4 x 8 inch loaf pan, greased or lined with baking paper. Cover with foil. Bake for 30 to 40 minutes. Discard any drippings.
4 Heat remaining sauce and serve with meatloaf.
Additional Information
A great, old-fashioned accompaniment to this meatloaf is Green Beans Amandine

Pat & Gina's Easy Bacon and Frank BBQ Beans

Pat & Gina's Easy Bacon and Frank BBQ Beans recipe  

photo by:
kraft
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What You Need

1 onion, chopped
4 slices  OSCAR MAYER Bacon, chopped
2 cans (16 oz. each) baked beans
2   OSCAR MAYER Selects Angus Beef Franks, sliced
1/3 cup KRAFT Original Barbecue Sauce
2 Tbsp.  brown sugar
1 tsp. cider vinegar
1 tsp.  hot pepper sauce

Make It

COOK and stir onions and bacon in medium saucepan on medium heat 5 min. or until bacon is browned and onions are tender. STIR in remaining ingredients. Bring to boil; simmer on low heat 15 min., stirring occasionally.

Kraft Kitchens Tips

Serving Suggestion
Serve with a cold glass of prepared CRYSTAL LIGHT Iced Tea Drink.
Substitute
Prepare using your favorite variety of KRAFT Barbecue Sauce.


OREO-Peanut Butter Bites

OREO-Peanut Butter Bites recipe 

photo by:
kraft
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What You Need

1 jar (18 oz.) creamy peanut butter
2-1/2 cups  powdered sugar
15 OREO Cookies, chopped (about 1-1/2 cups)
1-1/4 pkg.  (8 squares each) BAKER'S Semi-Sweet Chocolate (10 squares)

Make It

PLACE peanut butter in medium bowl. Gradually beat in sugar with mixer until well blended. Stir in cookie pieces. ROLL into 66 (1-inch) balls; place in single layer in waxed paper-lined pan. Freeze 1 hour. Meanwhile, melt chocolate as directed on package. DIP half of each ball in chocolate; gently shake off excess chocolate. Return balls to pan. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.

Kraft Kitchens Tips

How to Easily Dip the Peanut Butter Bites
Use toothpick to dip peanut butter balls in chocolate as directed. Remove toothpicks after placing dipped balls in waxed paper-lined pan.
How to Easily Shape the Balls
To prevent the peanut butter mixture from sticking to your hands, dust your hands with additional powdered sugar before using to roll the peanut butter mixture into balls.