Baked Apple Streudel

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Ingredients:
– 4 medium apples
– 1/2 cup unpacked brown sugar
– 1/2 tsp ground cinnamon
– 2 tbsp fresh lemon juice
– 1/4 cups all-purpose flour
– 1/4 cups uncooked old fashioned oats
– 3 tbsp reduced-calorie margarine
Directions:
Preheat oven to 350°F.
Stir together apples, 1/4 cup of brown sugar, cinnamon and lemon juice; pour into a 1 1/2 quart baking dish.
Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry blender or fork in a medium bowl; sprinkle over apple mixture.
Bake until apples are tender and top is browned, about 45 minutes.
Serving size = 1/2 cup
Each serving = 3 Weight Watchers PointsPosted on Facebook, no idea of original source

"The Mac and Cheese"

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This just sounds so good I had to snag it and add it to my "must try" listing.From the That Which Nourishes Website

THE Mac and Cheese -- enough said
 
  • 1 lb. cavatappi pasta (or pasta of your choice)
  • ½ c. butter
  • ½ c. flour
  • 4 c. milk
  • 6 c. freshly shredded sharp or white Cheddar
  • 1 T. salt
  • up to 1 T. pepper
  • 2 T. butter
  • ½ c. panko bread crumbs
  1. Boil pasta in salted water according to package directions. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop until thick. Remove from heat.
  2. Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
  3. Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown. Pour over the mac and cheese.
  4. Bake in a preheated 325 degree oven 12-15 minutes.

New House Update

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Okay I've lost count of what week this is and I've lost track of what I have updated, all because things are happening so quickly.Last time I posted it was to talk about the cabinets having been installed.  Since then we have had the counter tops installed, plumbing. lighting, floors, yard and so much more.So much to write about, like the crazy ass builders awe are using, but I am saving that for another day.  Today I am just going to share some more photos.
 

Corn Pudding

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I've been making this for years.  A favorite of both my sons it is a holiday must have.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup 2% milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
  2. Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned. Yield: 8 servings.

 

Nutritional Facts

1 serving (3/4 cup) equals 435 calories, 22 g fat (12 g saturated fat), 112 mg cholesterol, 700 mg sodium, 52 g carbohydrate, 2 g fiber, 7 g protein.