Broccoli Salad from Sarah from Lauren

Notes: Had this this past weekend, and it is awesome.

1 bag broccoli wokli (already cut up broccoli)
12 pieces of bacon fried an drained
1 cup mayonnaise (miracle whip doesn't work well)
2 tablespoons basalmic vinegar
1/2 cup sunflower seeds
1/4 cup sugar

Mix Sugar, vinegar, and mayonnaise in a large bowl that has an airtight lid. Stir in bacon crumbles and sunflower seeds. Add broccoli, put lid on and toss, or just stir.

I've also had it places with raisins, cauliflower, and green onion slices in it. Really, just play with it till it tastes right.

Jo's Almost Sinless Hot Fudge Sauce from Healthy Exchanges

Notes: This is really good especially when you are wanting a creamy chocolate.

1 (4 serving) box Jello Chocolate Cook & Serve Pudding
2/3 cup dry milk powder
1 1/4 cup water
1 tsp. vanilla
2 tsp. margarine
1/2 cup miniature marshmallows (or 3 large work)

Combine pudding mix, dry milk powder, add water and cook over medium heat stirring constantly with a wire whisk until mixture thickens and starts to boil.

Remove from heat and stir in vanilla, margarine and marshmallows and stire til margarine & marshmallows are melted.

Any leftovers can be refrigerated and reheated in the microwave.

This makes 6 (1/4 cup) of hot fudge.

60 calories, less than 1/2 gram fat, 6 grans sugar.

Double-Lemon Poppy Seed Cake from Kraft Foods

Notes: I haven't tried this yet, but I love lemon so I'm sure it's good.

What You Need

1 pkg. (2-layer size) lemon cake mix

1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

1-1/4 cups water

1/2 cup oil

4 eggs

1/4 cup poppy seed

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

2 Tbsp. butter, softened

1 cup powdered sugar, sifted

2 Tbsp. shredded peel and 1 Tbsp. juice from 1 lemon, divided

Make It

HEAT oven to 350°F.

BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in poppy seed. Pour into well-greased and lightly floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

BEAT cream cheese spread and butter with mixer on low speed until well blended. Gradually beat in sugar and lemon juice. Spread over top of cake. Garnish with peel.

Karen's Frosting

1 lb. confectioners sugar (about 3 1/2 cups)
1/2 cup crisco
1/4 cup milk
1 tsp. vanilla

Mix well.

Lemon Crumb Cake from Taste of Home

Notes: Very good!! I had to bake it longer than the recipe says by about 15 mintues.

Ingredients

• 2 cups buttermilk
• 1 cup sugar
• 2 eggs
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 can (15-3/4 ounces) lemon pie filling
• 
  TOPPING:
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/3 cup cold butter, cubed
• 1/4 cup sliced almonds, toasted
• Reduced-fat vanilla ice cream, optional

Directions

• In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
• In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.

Nutrition Facts: 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.

Lemon Crumb Cake published in Healthy Cooking April/May 2010, p33