Vol.8, Issue 080, Real Food for Real People FREE daily ezine

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Volume 8, Issue 080, August 23, 2006

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

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In this issue:

Wednesday's O.A.M.C. Recipe: *Pizza Spread*
Requests & Replies from Subscribers: Mint Mocha Freeze
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Real Food for Real People presents

Pint Size Cakes

Cakes baked right in a jar? Did you hear right? Yes, that's right, they are baked in the jar. Is this safe? Certainly, it can be! The jars you will need to use are wide-mouth pint size, thus the names for these recipes: 'Pint Sized Cakes'. Wonderful for gifts or storing ahead! Get your free sample Pint Size Cakes recipes now by visiting us at:

www.realfood4realpeople.com/jars.html

And Here Is Today's Recipe!

* Exported from MasterCook *

Pizza Spread

Recipe By : Real Food for Real People
Serving Size : 10     Preparation Time :0:00
Categories : Beef               Cheese
O.A.M.C.                Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Lean Ground Beef -- or sausage
26 ounces Spaghetti Sauce -- or marinara sauce
1 teaspoon Dried Oregano
16 ounces Mozzarella Cheese -- shredded
1 whole Loaf Italian Bread -- or French bread,

In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in spaghetti
sauce and oregano. Gradually stir in cheese until melted. Pour into a small slow cooker;
cover and keep warm on low. Serve as a spread on sliced bread, or as a dip with cubed
bread.

For later use: Instead of pouring into a small slow cooker, pour sauce into a jar or
container(s) that can be sealed and refrigerate or freeze until needed.

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

Per Serving (excluding unknown items): 468 Calories; 26g Fat (49.6% calories from fat);
23g Protein; 36g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 850mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 3 1/2 Fat.

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin

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Recipes from our wonderful Subscribers!

About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

How To Submit A Recipe or Question:
If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@realfood4realpeople.com
Notice:
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I got a recipe for banana bread using a cake mix from your newsletter a few years ago. I
made it many times, but I lost it in a move to Missouri. Does anyone anything that could
help? Thanks,

Connie

I have a lot of honey that I would like to use up... Does anyone have any great recipes for
me?

PMBaker

Hi All,

I am looking for copycat or homemade seasoning mixes for "Ghardetto's" brand flavoring in
regular & also mustard pretzel (not "honey" mustard) snacks to make at home. I already
have a homemade ranch flavor seasoning mix that is great but I really love both the
Ghardetto's brand flavors. Thanks in advance!

Deb A. from Central Minnesota

Starbucks swaps you can make at home-

Strawberry Cloud
(130 calories, 1g fat)

2/3 cup frozen strawberries (just plain- NOT in syrup!)
5 oz. light vanilla soy milk
2 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in an oz of warm water)
1 oz. Sugar Free Torani Strawberry Syrup
3 Splenda packets
3 large ice cubes
Fat Free Reddi-Wip

Place all of the ingredients in blender, except for the whipped cream. Blend on high speed
for 30-45 seconds. Pour, and top with Fat Free Reddi-Wip. Strawberrylicious!

Vanilla Cafe Freeze
(98 calories, 1g fat)

5 oz. light vanilla soy milk
3 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in an oz of warm water)
1 flat tsp. instant coffee
1 oz. Torani Sugar Free Vanilla Syrup
3 Splenda packets
5-7 large ice cubes
Fat Free Reddi-Wip
Place all of the ingredients in blender, except for the whipped cream. Blend on high speed
for 30-45 seconds. Pour, and top with Fat Free Reddi-Wip. A vanilla dream!

Mint Mocha Freeze
(58 calories, 0g fat)

6 oz. water
3 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in an oz of warm water)
1 flat tsp. instant coffee
1 Tbsp. sugar free chocolate syrup
1 oz. Torani Sugar Free Peppermint Syrup
3 Splenda packets
5-7 large ice cubes
Fat Free Reddi-Wip

Place all of the ingredients in blender, except for the whipped cream. Blend on high speed
for 30-45 seconds. Pour, and top with Fat Free Reddi-Wip. A magical, minty-licious frozen
treat!

lightweight136@optonline.net

I have a recipe for these biscuits using pancake mix--it is so easy and they are great.

Red Lobster Biscuits

2/3 cup milk
2 cups buttermilk pancake mix
1/2 cup shredded cheddar cheese
1/2 cup butter
1/2 tsp garlic powder

Stir mild and pancake mix with a wooden spoon until lumps are gone; stir in cheese. Drop
by tablespoon on a baking sheet. Bake at 375 for 8-12 minutes, until golden. Melt butter
and add garlic power. Brush over warm buns.

Beth smitty@hcinet.net

Cinnabon Cinnamon Rolls Clone
From: Copy Cat Recipes, Servings: 10

DOUGH

1/4 cup warm water
1 cup milk -- room temperature
1 large egg -- beaten
1/4 cup butter -- softened
1 tbsp sugar
1/2 tsp salt
4 cup all purpose white flour
1/2 package instant vanilla pudding mix
1 tbsp bread machine yeast

FILLING
1 cup brown sugar -- packed
1 tbsp cinnamon
1/4 cup butter -- softened

CREAM CHEESE CINNAMON FROSTING
4 ounce cream cheese -- softened
1/4 cup butter -- softened
1/2 tsp vanilla
1/2 tbsp milk
1 1/2 cup powdered sugar
1/2 tsp cinnamon

Dough: Add the dough ingredients, in the order listed, to the bread machine and prepare
using the dough setting. On a lightly floured surface, roll out to an 18" by 30" rectangle.
The dough can also be handmade. If you use regular yeast, you may want to let the rolls
proof for 15-30 minutes after assembly.

Filling: In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over
the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long
edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread cut the roll
by placing the thread under the roll at your mark, crisscross over and pull to cut. Place
rolls into greased 8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free
place until almost double, approximately 1 hour. After rising, rolls should be touching
each other and the sides of the pan. Bake at 350 degrees F for 15 to 20 minutes, or until
golden brown.

Cream Cheese Cinnamon Frosting: In a small bowl, mix cream cheese, butter, vanilla and
milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls
and serve immediately.

This recipe has been adjusted so that the dough can be prepared in your bread machine.

Meredith meremorgan@yahoo.com

I got the following recipe out of an old issue of Taste of Home magazine. It makes the best
banana muffins that I've ever tasted.

Good Ol' Banana muffins

cp butter or margarine, softened
1 cp sugar
2 eggs
3 medium over-ripe bananas, mashed
2 cps self-rising flour
1 tsp baking soda
1/2 cup chopped pecans

In bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
Beat in bananas. Combine flour and baking soda; add to creamed mixture just until
moistened. Stir in pecans. Fill greased or paper lined muffin cups three-fourths full. Bake
at 350 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before
removing from pans to wire racks.

Karlyoh@aol.com

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