Eat-All-You-Want Jello Salad

Serves 16

2-3 oz.  (6 oz.)  sugar free jello

2 ½ c. (20 oz. can) pineapple

24 oz. (3 c) low or no-fat cottage cheese

Dissolve jello in 2 c. boiling water.

Add 1 can pineapple with juice.

Add cottage cheese.  Stir and chill covered.

Crustless Low-Calorie PUMPKIN PIE

Serves 4

2 cups pumpkin (1 lb.)

8 oz. evaporated skim milk

1 T. lite syrup

1 t. pumpkin pie spice

1 T. liquid artificial sweetener (or other sweetener to equal ½ c. sugar)

Mix on low and pour into pie pan.  Bake at 350 for 45-60 min.

Done when knife inserted comes out clean.

Sheila's Granola

40 oz. oats

14 oz. coconut

1-2 lb. brown sugar

1-2 c. oil

Optional ingredients:  sunflower seeds, honey, nuts

Bake at 250 for 40 minutes until browned.

Sheila's Healthy Bran Muffins

 

3 T. baking soda
2 c. butter
2 c. oil
6 cups sugar
8 eggs
2 qt. buttermik
8 c. bran cereal
4 c. bran flakes
1 T. salt
10 c. flour
40 oz. oats
14 oz. coconut
1-2 lb. brown sugar
1-2 c. oil
1 c. rsisins (opt.)
1 c. nuts (opt.)


Dissolve the soda in 4 c. boiling water.
Add 1 cup raisins to water if desired.  Cool
Cream butter and sugar.  Beat in eggs.

Stir in flour and cereal, & nuts.  Add water.
Spray bottom fo muffin papers.  Bake in muffin pans 375 or 30 min or 400 for 20 min.  Keeps covered in fridge for up to 6 weeks