FRESH APPLE-CREAM CHEESE BUNT CAKE

CREAM CHEESE FILLING:

1 (8-oz.) Box Cream Cheese, softened
1/4 Cup Butter, softened
1/2 Cup Granulated Sugar
1 Larg Egg
2 Tablespoons All-purpose Flour
1 Teaspoon Vanilla Extract
APPLE CAKE BATTER:

2 Cup Chopped Pecans
3 Cups All-purpose Flour
1 Cup Granulated Sugar
1 Cup Firmly Packed Light Brown Sugar
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Nutmeg
1/2teaspoon baking soda
1/2 Teaspoon Ground Allspice
3 Eggs, slightly beaten
3/4 Cups Canola Oil
3/4 Cup Applesauce
1 Teaspoon Vanilla Extract
 3 Cups Peeled and finely chopped Granny Smith Apples(11/2 Lbs.)

PRALINE FROSTING:

1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter
6 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar
Preparation

 Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla. Beat just until blended.
Prepare Batter: Preheat oven to 350. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ings. in a large bowl. Stir in eggs and next 3 ings. stirring just until dry ings. are moistened. Stir in apples and pecans. Save some of the toasted pecan for garnish on top of cake. Spoon 2/3's of apple mixture into a sprayed and floured bunt pan. Spoon cream cheese fill over apple mixtue, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. If to thick to do this then just use it as a tunnel and don't try to swril. Spoon remaining apple mixture over cream cheese filling. Bake at 350 for 1 hour and 15 minutes or until a tootpick comes out clean.
 Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely around 2 hours.
 Prepare Frosting: Bring 1/2 cup brown sugar, 1/2 cup butter, and 4 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with some of the toasted pecans.

DIET GREEK SALAD

1 English Cucumber, diced
3-4 Tomatoes, chopped

1/4 Large Red Onion, chopped
1-2 Red Peppers, chopped
Pitted Kalamata Olives
Fetta Cheese

 Dice all veggies.1 inch cubes- it's a nice size. Easy to eat.
Add pitted green (Kalamata are great) deli olives (fresh, not canned!), chopped into smaller pieces. Then add as much feta cheese as it takes to mix it well throughout the salad, without scrimping.

Dressing:

1/2 Cup Olive Oil
1/3 Cup Apple Cider Vinegar or Balsamic Vinegar
Dijon Mustard 2 squirts
1/2 Teaspoon Mustard Powder
1 Teaspoon Italian Seasoning or 1/2 teaspoon basil and oregano
 1/8Teaspoon Sea Salt
1/8 Teaspoon Pepper
1 Clove Garlic

Put in a glass jar, then shake, shake, shake. Pour over the salad, mix well and eat.

SALMON MELTS

1 Can Salmon
4 Slice Wheat Bread
Light Mayo
Hot Sauce
Shredded Fat-Free Cheese
Spike or Seasoning Salt
Pepper


Take the salmon and mash them up in a bowl. Add the mayo and then add the seasoning salt and pepper. If you like a little hot sauce then add it in. Put on a piece of wheat bread and sprinkle on top with cheese. Put in the oven on 350 for 10 minutes or until cheese melts.

DIET BEAN AND ONION WRAP

1 Medium Onion
1 Can Black Beans, rinsed and drained
1 Can Rotel Tomatoes
1 Teaspoon Ground Cumin
11/2 Cups Brown Rice, cooked
Wheat Tortilla Shells
Fat-Free Sour Cream
Fat-Free Cheddar Cheese, shredded

In a bowl rinse the beans and drain. Set aside. Take a onion and saute in a little olive oil. Then add the rinsed beans. Next add the cumin more or less to taste and the tomatoes. Stir good and heat through. Cook the brown rice to use as the side dish. Take and put the onion tomato mixture in a wheat tortilla and make a wrap out of it. Can add in some sour cream and fat-free cheese. Eat with the brown rice.

GRILLED FAJITA BURGERS

1 Lb. Ground Chuck, grilled
1 Pack Fajita Mix
1 Medium Onion, sliced
1 Medium Bell Pepper, sliced
1 Pack Pepper Jack Cheese

Take one tablespoon of the fajita mix and add to the pound of ground chuck and mix good. Make into four patties. Put them on grill to cook. In a skillet take and melt a 1/2 stick butter or marg. on low so it will not burn. Add the sliced onions. Let them carmalize until light brown and then add the sliced peppers. Add the rest of the pack of fajita mix to the onion mixture. Let cook 5 to 10 minutes until they are soft. Grill your burgers until they are  done and then add the pepper jack cheese. Take off grill and put on bun. Add the onion mixture to the top of patty. But some mayo on the top bun and serve.

TOMATO MELTS

1 Pack English Muffins
1 Bag Sharp or Cheddar Cheese
2 Large Tomatos
1 Jar Parmesan Cheese

Take the muffin and pull apart. Add some cheddar cheese to the top of it. Then put a slice of tomato on it. Sprinkle powdered parmesan cheese over the top of the tomato. Broil for 5 minutes or until cheese melts.

CHOCOLATE PEANUT BUTTER ENCLAIR CAKE

1Box Chocolate Graham Crackers 

2(31/4oz.) Boxes Vanilla Instant Pudding
1 Cup Peanut Butter
31/2 Cups Milk
1(8oz.) Container Cool Whip, thawed
1 Can Chocolate Frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.