Banana Muffins

Ingredients:
1 stick of unsalted margarine
1 cup granulated sugar
2 large eggs
2 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup soy milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees. Grease 12 standard size muffin pan cups (use Fleichman's unsalted margarine) or use paper liners.
Beat together margarine and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.
Mix together flour, salt, baking powder, and baking soda.
Alternately stir flour mixture and milk into egg mixture until dry ingredients are just moistened.
Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Transfer muffin pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm.

Baking Tips
When adding liquid to flour mixture, stir only until dry ingredients are moistened.
If you do not have sufficient batter to fill every muffin cup, fill empty cups halfway with water so pan doesn't warp.

Banana Bread

Ingredients:
1 stick of unsalted margarine
1 cup granulated sugar
2 large eggs
2 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup soy milk
1 teaspoon vanilla extract

Preheat oven to 400 degrees. Grease a loaf pan (use unsalted margarine).
Beat together margarine and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.
Mix together flour, salt, baking powder, and baking soda.
Alternately stir flour mixture and milk into egg mixture until dry ingredients are just moistened.
Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Serve warm.

Baking Tip:
When adding liquid to flour mixture, stir only until dry ingredients are moistened.

Pumpkin Bread

Ingredients:
1-2/3 cup flour
1-1/2 cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup soft shortening
1 cup pumpkin
1/3 cup water
2 eggs

Directions:
Sift dry ingredients.
Stir in remaining ingredients.
Line loaf pans with wax paper.
Bake at 350 degrees for 50-60 minutes.
Makes 2 loaves.

Family Style Mac 'n Cheese

Ingredients:
1 7-oz. package elbow macaroni, cooked, drained
2 large eggs, beaten
2 cups 1 percent lowfat lactose-free milk
2 cups (8 oz.) shredded sharp cheddar cheese (reserve 1/2 cup)
1 cup (4 oz.) pasteurized process cheese spread, shredded or cubed (lactose-free)
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper

Directions:
In 2-quart saucepan, combine milk and pasteurized process cheese spread; cook over medium-low heat, stirring frequently until cheese spread is melted. Blend 1 1/2 cups shredded cheddar cheese and seasoning; mixing until cheese is melted. Remove from heat. Cool 5 minutes.
In lightly greased 2-quart baking dish, combine macaroni and eggs, mixing well. Add milk and cheese mixture until well blended. Top with remaining cheese. Bake at 350 degrees, 34-40 minutes or until lightly browned.

Quick Italian Pasta Salad

Ingredients:
1 package (10-oz.) frozen broccoli florets
4 cups cooked pasta
1 can (14.5-oz.) diced tomatoes, drained
1/2 cup nonfat Italian salad dressing
1/2 teaspoon garlic powder

Directions:
Bring a large pot of water to a boil over high heat. Add frozen broccoli and cook for 5 minutes or until crisp-tender. Drain, put back in pot and mix in cooked pasta, tomatoes, Italian salad dressing and garlic powder. Serve immediately, warm or chilled.
Serving Size: 4

Tuna Pasta Salad

Ingredients:
8 ounces bowtie pasta
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
2 tablespoons Capers, minced if large
8 sun-dried tomatoes, chopped
3/4 cup peas
8 ounces albacore solid white tuna in spring water, drained and flaked
1/2 cup parsley sprigs

Directions:
Cook pasta according to package directions. Rinse in cold water and drain. Transfer to a serving bowl and toss with oil.
Toss pasta with chopped parsley. Add capers, tomatoes and peas; toss again. Add tuna last and mix just enough to distribute it. Garnish with parsley sprigs and serve.
Serving Size: 6

Chicken Pasta Salad

Ingredients:
1 fresh whole chicken
8 ounces curly pasta
16 ounces broccoli, chopped
1/4 teaspoon salt
2 tomatoes, diced
1/2 cup red onion, chopped
1/2 teaspoon pepper
1 cup Italian dressing

Directions:
In a skillet, cook cut-up chicken until tender; cool and dice.
Cook curly pasta according to the package directions; drain.
In a saucepan, steam chopped broccoli over boiling water for about 5 minutes; drain and sprinkle with salt.
Combine in a large bowl with the pasta, diced tomatoes, chopped red onions, pepper, and Italian salad dressing; mix gently but thoroughly. Chill.
Serving Size: 6

Lactose Free Pizza

Ingredients:
Hunts Tomato Sauce
Pillsbury Pizza Crust
Soy mozzarella cheese (shredded)
Soy parmesan cheese
Your favorite toppings

Directions:
Top pizza crust with sauce followed by parmesan cheese, toppings, and finally mozzarella cheese.
Bake plain crust for 10 minutes at 400 degrees or until cheese is melted and crust is golden brown.

Optional ideas:
Have you seen those commercials for a stuffed crust pizza and wanted one? Now you can! Before you add the sauce and toppings to the crust, take some of the shredded cheese and place it on the perimeter of the dough. Then fold the dough over the cheese as to form a "pouch", but still leaving open surface area available for toppings. This will result in an overall smaller pizza, but now there's cheese in the crust!

Want to add an element of cheese bread to your pizza? If you take some sliced lactose-free cheddar cheese and place it on the dough (with emphasis on the edges) before adding sauce and toppings, the cheese will melt during cooking and add an extra cheesy flavor to the crust!

Meatloaf

Ingredients:
1 pound of lean ground meat
1 egg
2 slices of white bread, moisten with water
2 tablespoons of ketchup

Directions:
Mix all ingredients very well. Put into loaf pan and form a loaf.
Pour ketchup all over the meat and bake at 350 degrees for about 30-40 minutes. The ketchup thickens when cooked so it makes a nice sauce.

Fruit Roll-Ups

Ingredients:
1/2 cup of sliced fruit (your choice)
2 tablespoons of honey or corn syrup

Directions:
Pour ingredients into a blender and mix them for 10 seconds.
Cover a cookie sheet with plastic wrap and pour the mixture on it.
Spread it evenly with a wooden spoon and bake in an oven for 3 hours at 350 degrees.
Let cool for one hour. Cut into strips and roll them up.

Ensure Ice Cream

Ingredients:
1-1/2 teaspoon unflavored gelatin
2 tablespoons cold water
3 tablespoons sugar
2 tablespoons light corn syrup
1-1/2 cup any flavor Ensure
3 tablespoons corn oil
1 teaspoon vanilla extract

Directions:
Soften gelatin in cold water.
Add sugar and corn syrup. Heat slowly to dissolve sugar and gelatin.
Combine Ensure, corn oil and gelatin-sugar mixture. Mix well and pour into blender. Blender capacity should be at least 5 cups. Blend until thick and creamy.
Add vanilla extract, if desired, and mix well. Or add fruit to the blender at this point. Blend well.
Pour blended mix into an ice cube tray and freeze until very icy.
Place back into blender and blend until smooth.
Pour into container and return to freezer until firm.
Make three 1/2 cup servings.

Apple Whirl

Ingredients:
1 envelope unflavored gelatin
1/4 cup cold water
6 apples, cored and sliced (peeling is optional)
1/3 cup brown sugar
2 tablespoons lemon juice
1/8 teaspoon salt
1 cup non-dairy whipped topping
1/2 cup granola

Directions:
In a small saucepan, sprinkle unflavored gelatin over cold water to soften; stir over low heat until the gelatin is dissolved. Cool.
Place the gelatin mixture, about one third of the apple slices, brown sugar, lemon juice, and salt in a blender or food processor. Cover and blend on high speed until smooth, about 1 minute. Add remaining apple slices, a small handful at a time, blending until smooth after each addition.
Pour the mixture into a large bowl and fold in non-dairy whipped topping. Divide into 6 dessert dishes and refrigerate for 1 hour or until set; sprinkle with granola just before serving.
Serving Size: 6

Graham Cracker Dessert

Ingredients:
18 graham cracker squares
3 bananas, peeled and sliced
1 8-oz.can crushed pineapple, undrained
1 cup non-dairy whipped topping
1/2 teaspoon vanilla
9 maraschino cherries, drained

Directions:
In an 8 x 8 x 2-inch pan, place half the graham cracker squares in a double layer. Arrange bananas on top, followed by pineapple. Top with remaining graham crackers.
In a small bowl, stir together non-dairy whipped topping and vanilla. Spread evenly over graham crackers. Refrigerate overnight.
Garnish with maraschino cherries.
Serving Size: 9

SOY MILK SMOOTHIE WITH EQUAL

47% calorie reduction from traditional recipe. 3 cups plain or vanilla soy milk 1 banana, peeled and frozen 1 cup frozen strawberries or raspberries 1 teaspoon vanilla or almond extract 1/3 cup Equal® Spoonful* Peel and cut banana into large chunks. Place in plastic freezer bag, seal and freeze at least 5 to 6 hours or overnight. Place all ingredients in blender or food processor. Blend until smooth. Makes 4 servings. * May substitute 8 packets Equal® sweetener.

NON-DAIRY SOY PIZZA

mozzarella veggie shreds Mia Pizza Crust 1 can Furmano's Pizza Sauce 1 small can crushed pineapple 1 small onion 1 small can mushrooms black olives / Yves Soy Pepperoni (optional) Dice onion and mushrooms, spread half onto bare crust. Pour sauce over crust and spread. Spread remaining onions and mushrooms onto sauce layer. Apply vegetable shreds, as desired. Spread crushed pineapple and other toppings of choice over cheese layer and bake for 12 minutes at 350°F or until crust begins to brown.