Broiled Parmesan Tomatoes

(submitted by Cindy Duffy)

3 large tomatoes sliced 1/4" thick

Fresh or Kraft Parmesan Cheese

Fresh grated garlic (I just use the minced from the jar.)

Fresh basil, washed and julienned. (roll several leaves together tightly and slice across)

Extra virgin Olive Oil

Salt and Pepper to taste

Place sliced tomatoes on a baking sheet. Mix parmesan cheese, garlic, basil and salt and pepper in a bowl and add just enough olive oil to make a crumbly consistency. With fork, put mixture on tomatoes. Broil until browned.

There are really no set ingredient amounts for this recipe. It is easily adjustable for personal preferences and taste. If you don't have fresh basil, you can use dried basil leaves.

*Remember that you don't need as much of a dried spice as you do a fresh one.
*I like to use the freshly grated Parm. in a container usually found by the fresh pasta, cheeses, etc. but Kraft is good too.

SQUASH by jennica

I made this for my friend Lori who loves healthy food. I just rub a little bit of olive oil on spaghetti squash and season with salt, pepper and salad supreme seasoning. Bake until cooked, then pour 1/2 can of Italian-stewed tomatoes in each side of squash and sprinkle with parm. Bake for a few more minutes until tomatoes are warm and enjoy. (Just use your fork to scrape the squash away from the sides and mix with tomatoes)

She loved it! It was good, even for a non-squash eater like me and it should be pretty low fat and healthy.

Chunky Apple Cake

(Submitted by Cindy Duffy)

Oooohhhh! This is REALLY good. And with apples, you can make it any time of the year, but it's especially yummy for fall!



Cake:

• 1 cup butter or margarine, softened
• 2 cups granulated sugar
• 3 eggs
• 1/2 tsp. vanilla
• 2 1/2 cups flour
• 2 tsps. baking soda
• 1/2 tsp. salt
• 2 tsps. ground cinnamon
• 3 cups peeled, coarsely chopped apples (about 3 medium)
• 1 cup chopped nuts (the recipe calls for walnuts, but we don't like them--they give my family canker sores-- so if I use the nuts I use pecans instead)

Heat oven to 350*. Spray a bundt pan with baking spray with flour or with spray and then dust with flour.

In large bowl, beat the butter and the sugar until light and fluffy. Beat in eggs,one at a time, until blended. Add vanilla. Stir in flour, baking soda, salt and cinnamon. Then apples and nuts. Spoon into prepared pan.

Bake 50-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack and cool completely about an hour and a half.

FROSTING:

• 1/2 cup butter (do not use margarine)
• 3 1/4 cups powdered sugar
• 1 tsp. vanilla
• 1-3 tablespoons milk

In a 2 qt. saucepan, heat the butter over medium heat, stirring constantly, until golden brown. Gradually beat in the powdered sugar with a spoon or wisk. Stir in the vanilla and enough milk until the frosting is smooth and desired spreading consistency. Generously spread the frosting over the top and partially down the sides of the cake. When serving, cut with a serrated knife.

(HIGH ALTITUDE 3500-6500 ft.: Decrease granulated sugar to 1 3/4 cups, increase flour to 2 1/4 cups, and add 1/4 cup water to cake ingredients. Bake the same time)

TIP: The best baking apples are slightly tart. Granny Smith, Braeburn, Cortland, Rome Beauty. I also like to split the amount of apples with a Fuji apple. It is sweet and adds a great combination. I do this with my pies too.

TIP: The browned butter frosting has a sweet, nutty flavor that goes well with the apple cake. But you can always use a cream cheese frosting on this as well. My sister, Lisa, likes that better.