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Recipes to Share (in the order shared - newest first)

From Carolyn, Recipes for December 2014:


Mix no-sugar-added spice cake mix with one 15 oz. can plain (pure) pumpkin. Add nothing else! Stir well and bake in 9"x13" pan for 30 minutes at 350 degrees. Top with sugar-free cool whip and sprinkle with cinnamon.


1 Large can crushed pineapple, drained;
1 can sugar-free cherry or apple pie filling
1 box no-sugar-added yellow or white cake mix;
2 sticks oleo, sliced into pats;
1/2 cup chopped pecans

Spread drained crushed pineapple in bottom of 9"x13" pan; spread pie filling over pineapple; sprinkle cake mix evenly over pie filling; lay oleo pats over cake mix; sprinkle top with pecans. Bake at 350 degrees for 45 minutes to an hour or until brown.

From Carolyn, Recipe for October 2011:

Skillet Sausage and Potatoes

Prep Time: 20 Minutes
Cook Time: 18 Minutes
Total Time: 38 Minutes


12 oz. smoked sausage, cut diagonally into 1-inch pieces
1 medium onion, thinly sliced
2 tablespoons butter
8 medium red potatoes (scrubbed, not peeled, sut into cubes
2 small red cooking apples, thinly sliced
1 teaspoon cinnamon

In large skillet cook sausage until nicely browned. Remove from skillet. Cook onions and potatoes in 1 tablespoon butter over medium-high heat until tender and golden brown, stirring occasionally (about 5 minutes). Remove from skillet. Cook and stir apples in 1 tablespoon butter 4 minutes, or until apples are just tender. Sprinkle with 1 teaspoon cinnamon. Remove from skillet. Reduce heat; return sausage, potatoes, onions and apple mixture to skillet and cook 1 minute, or until sausage and potatoes are heated through, stirring gently.

From Teree, Recipe for July 2011:

Speedy Southwest Salad

6 Servings ++++ Prep Time 10 Minutes


1 pkg. (10 oz.) ready to serve salad greens
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed & drained
½ cp. ranch salad dressing
½ cp. picante sauce
1 cp. crushed tortilla chips
½ cp. shredded cheddar cheese
½ cp. diced tomatoes

Place the greens in a large salad bowl. Top with corn and beans.
In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat.
Sprinkle with tortilla chips, cheese and tomatoes.
Serve immediately.

From Teree, for those who asked for her recipe for French Toast:


1 cup brown sugar
½ cup butter, melted
3 tsp cinnamon (divided)
3 tart apples, such as Granny Smith, peeled, cored, and thinly sliced
½ cup dried cranberries
Texas toast to fit the pan
6 large eggs
1 ½ cup milk
1 tbsp vanilla

Combine brown sugar, butter, and 1 tsp cinnamon in a 13x9 baking pan.
Add apples and cranberries; toss to coat well.
Spread apple mixture evenly over the bottom of baking dish.
Arrange bread on top.
Mix eggs, milk, vanilla, and remaining 2 tsp cinnamon until well blended.
Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.

Bake, uncovered with aluminum foil, in a pre-heated oven at 375 degrees for 40 minutes.
Uncover and bake for an additional 5 minutes.

From Sandy, recipe for Chinese Cole Slaw:

Chinese Cole Slaw

1 cup oil
½ cup vinegar
½ cup sugar
2 packages of Ramen Chicken Noodle
1 cup almond slivers
1 package of cole slaw mix (1lb.)

Combine oil, vinegar, and 2 Ramen seasoning packets.
Crush noodles (in a Ziploc bag) and add oil mixture.
Let noodles soak for at least 1 hour.
Then combine noodles and slaw mix.
If you double the receipe, use only 3 of the 4 seasoning packets.

From Teree, for those who asked for the Breakfast Enchiladas recipe from White Castle:

Breakfast Enchiladas


Submitted by Adam Takessian of Washington, DC


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