Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 067, May 30, 2006        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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Recipes from our wonderful Subscribers!

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Hello everybody!

Kaylin, you do an excellent job on this e-zine!!! Keep it up. Anyway, I am a 14 going doing
on and off breakfast days with my 11 y.o. sister. We would like some easy and good
breakfast recipes. Can you help? Thanks!

Briana and Jordan

I have only been subscribing to your newsletter for a few weeks now and I love it! It's great
to have such variety of recipes. I am looking for a low fat or fat free recipe for potato
pancakes. My grandfather loves them. Unfortunately, he has some health problems
including diabetes. He is on a restricted diet. I would love to surprise him with potato
pancakes. I would love some recipes if anyone has some. Thanks!

Tracy

This is in reply to Annie about the Cake Mix Cookie recipe. This is one I have copied from
someone. It calls for a specific cake mix, but I have seen similar recipes that use any
flavor, and I imagine you could just substitute whatever flavor you want. I haven't used this
recipe, but it looks very simple.

Funfetti Cookies

1 (18.9 oz) pkg funfetti cake mix
1/3 c oil
2 eggs
1/2 (15.6 oz) can funfetti vanilla frosting

Heat oven to 375 F. In a large bowl, combine cake mix, oil and eggs; stir with spoon until
thoroughly moistened. Shape dough into 1 inch balls; place 2 inches apart on ungreased
cookie sheets. With bottom of glass dipped in flour, flatten to 1/4 inch thickness. Bake
at 375 F for 6-8 minutes or until edges are light golden brown. Cool 1 minute; remove from
cookie sheets. Spread frosting over cookies. Immediately sprinkle with each with candy
bits from frosting. Let frosting set before storing. Store tightly in covered container.

Nancy         n.donnen@worldnet.att.net

Annie asked for this recipe. It is one I saved from a source I omitted to record.

BIRTHDAY CAKE COOKIES

1 box cake mix
2 eggs
1/2 cup vegetable oil
Nuts, chocolate chips, white chips, dried fruit* (optional and you decide what you want to
add!)

Mix oil, eggs and cake mix together in a large bowl. Stir in your "add-ins" if desired. Drop
tablespoon size mounds onto a greased cookie sheet. You do not have to grease the
sheets of they are non- stick. Bake at 350 degrees for ten minutes.

*If you add dried fruit, make sure it's not the REALLY dried fruit but the type that is chewy
and still has some moisture in it. Here are some of the variations I have made with great
results:

Yellow cake w/chocolate chips or chunks
Chocolate cake w/butterscotch and white choc. chips
Yellow cake w/macadamia nuts and white choc. chips
Choc. cake w/macadamia nuts and white choc. chips
Orange cake w/white frosting (tastes like a creamsicle)
Banana or spice cake w/walnuts and white frosting
German choc. cake w/coconut pecan frosting
Chocolate cake w/toffee bits
Chocolate cake w/chopped cherries
Cinnamon Swirl cake w/white icing (tasted like a cinnamon bun)

I have also made these as a bar cookie when I am really in a hurry. They turned out fine
except that next time I would slice them before they cooled completely so they don't
crumble quite as much.

Jack Poulter On an Island in the Pacific            jpoulter@islandnet.com

These recipes are for Annie, who is a nurse in an Alzheimer's care unit. I have made the
first two recipes, the others are from my "to try" file. Hope they are of some use.

Fudge Crinkles

Recipe By : Recipezaar.com
Serving Size : 48 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 1/4 ounces cake mix, devils food -- (510 gr)
1/3 cup vegetable oil
2 eggs
1/2 cup miniature chocolate chips -- optional
confectioner's sugar -- optional

Preheat oven to 350°F. Line baking sheets with parchment paper. Stir by hand with a
wooden spoon dry cake mix, oil and eggs in a large bowl until dough forms. If desired, stir
in 1/2 cup mini chocolate chips. Chill for 30 minutes, if time permits. It will make forming
balls much easier. Shape dough into 1-inch balls. Roll in confectioner's sugar, if desired.
Place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes or until centre is JUST
SET. Cool on pan for 1 minute, then put on wire racks to cool.

- - - - - - - - - - - - - - - - - -

NOTES : Different flavors of cake mix may be used for variety. Very easy to make.


Wonderful Banana Cake

Recipe By : allrecipes.com
Serving Size : 24 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 1/2 ounces yellow cake mix -- (510 gr)
2 bananas, very ripe -- mashed
1 teaspoon baking soda

Prepare cake mix according to package directions. Mash the bananas with the baking
soda and stir into the cake mix batter. Pour batter into a greased and floured 9 x 13-inch
baking pan. Bake at 350°F until done, approximately 35 minutes. Cool in pan on wire
rack.

Chocolate Chip Crunch Bars (low-fat)

1 pkg. yellow or white cake mix
2/3 c. applesauce, unsweetened
1/2 c. packed brown sugar
1 c. chocolate chips, milk or semi-sweet
2 c. oatmeal
1/2 c. milk
1/2 t. ground cinnamon

Mix dry cake mix and applesauce in medium bowl, until crumbly. Press firmly into bottom
of sprayed 9x13" baking dish. Bake at 350 for 8-10 min. or until light brown. In another
medium bowl, mix milk with oats, cinnamon, chocolate chips and brown sugar to form a
crumbly mixture. Sprinkle mixture evenly over warm, baked mixture. Bake at 350 for about
15 min. or until top is crispy and has begun to brown lightly. Cool. Cut into 8 rows by 4
rows. Makes 32.

Pumpkin Spice Cookies
Shared by: suzu2k

1 Point Per Cookie
1 box spice cake mix
1 15oz can can pure pumpkin

Mix together and drop onto cookie sheets sprayed with nonstick spray. Bake at 350º for
around 10-12 minutes. Makes 48 cookies=1 pt each

Lemon Cookies (affectionately titled "Old Lady Cookies" by my daughter)

1 pkg Lemon cake mix
2 eggs 1/3 cup vegetable oil
1 tablespoon lemon juice*
3/4 c flaked coconut
Confectionary (powdered) Sugar*

Preheat oven to 375 deg. Grease baking sheets. Combine cake mix, eggs, oil and lemon
juice in large bowl. Beat at low speed until well blended. Add coconut. Shape into 36 1
inch balls. Place 2 inches apart on baking sheets. Bake at 375 deg. for 6-7 min. Cool 1
min. on baking sheet. Then remove to racks. Cool completely and dust with confectionary
sugar. *Options: 1. If I use the juice of a fresh lemon, I also grate the lemon peel of the
fresh lemon and add it to the cookie mix.

2. Instead of Confectionary sugar, I have also added a little lemon flavoring to granulated
sugar and dipped the top of the cookie ball into the sugar mixture before baking. -
Bridgewater MA

This cookie recipe is so easy and the cookies are wonderful. My family and friends would
rather have these than the cookies you spend hours making. You can put cookies in a
container with a slice of white bread and they will remain soft for days.... that is if there's
any left.

1 box cake mix....any flavor
1/2 of an 8 oz. tub Cool Whip
1 egg

Mix dough well. It will be very stiff. Roll into balls (you can make any size you want) then
roll balls in your choice of powdered sugar, cinnamon sugar, nuts, sprinkles, etc. DON'T
FLATTEN THE BALLS. The cookies will flatten in the oven. Bake at 350 degrees for about
12 minutes. Cool. The powdered sugar cookies look elegant to drizzle a little melted
chocolate...even red and green drizzles for Christmas. The possibilities are endless.
Enjoy! - Wayne, West Virginia

Peanut Butter Candy Cookies

1 pkg. two-layer yellow cake mix
1/2 cup peanut butter
1/4 cup butter, softened
1/4 cup milk
2 eggs
1 cup candy coated chocolate pieces

Preheat oven to 350 degrees F. Combine all ingredients except candy in large bowl and
mix until blended. Add candy, then drop by rounded teaspoons 2" apart onto ungreased
cookie sheet. Bake at 350 degrees F. for 8-11 minutes until cookies are light golden
brown. Remove from cookie sheets to wire racks immediately. 42 cookies

Margaret Haffner        mhaffner@telus.net

Though this recipe isn't a roll-up, it is good. Also, I always substitute any lasagna noodles
in a recipe (other than a roll-up) with either medium egg noodles or another form of pasta.
The recipe following is the roll-up recipe. Enjoy!

SPINACH ALFREDO LASAGNA

12 ounces cooked lasagna noodles
1 lb. pork sausage
10 oz. pkg. chopped spinach, thawed and well drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 cups shredded cheddar cheese
15 oz. ricotta cheese
1 cup shredded mozzarella cheese
17 ounce jar Alfredo sauce
1/2 cup grated Parmesan cheese


Cook the noodles, keep warm. In a skillet brown the sausage; drain. Add the spinach,
Alfredo sauce, salt and pepper. In a bowl, combine the egg and cheddar, ricotta and
Parmesan cheeses. In an ungreased 13x9x2” pan, layer a third of the sausage mixture,
noodles and cheese mixture. Repeat layers two times. Sprinkle with mozzarella cheese.
Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting. Makes
8-10 servings.

LASAGNA ROLL-UPS

8 ounces uncooked lasagna noodles
1 Tablespoon olive oil
10 oz. pkg. frozen chopped spinach, thawed and dried
2 Tablespoons minced green onion
15 oz. ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
21 oz. jar Alfredo sauce
1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes
or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over
medium heat add oil and cook broccoli or spinach and green onions until tender, stirring
frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and
egg. Preheat oven to 375°F. Place noodles in a single layer on a sheet of waxed paper.
Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the
short end, jellyroll style. In a 9x13” baking dish, spoon about 3/4 of the Alfredo sauce on
the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish.
Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in
preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.
Yields 4-6 servings.

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