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FLUFF. As in sandwich fluff. Make THAT natural!

I have a corn casserole recipe that is super easy to make and a realy delicious family favorite but it's loaded with BAD things. I would love it if there were a way to keep it easy but make it healthy and natural... Ingredients 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 3/4-ounce) can cream-style corn 1 (8-ounce) package corn muffin mix (recommended: Jiffy) 1 cup sour cream 1/2 cup (1 stick) butter, melted 1 to 1 1/2 cups shredded Cheddar Directions Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Homemade Mac And Cheese

Spaghetti and meatballs needs a healthy makeover....instead use spaghetti squash, pan fry some tempe in a soy/honey/garlic sauce, use a healthy tomato sauce and add any veggies (I add broccoli). You have much less carbs, still a lot of protein, and lots of vitamins :)

A healthy Carrot Cake Recipe would be nice. And,of course, CheeseCake and Poundcake

I have a cheesecake recipe that has always - always been the best ever,..people call me and ask for one to be sent in the mail ,..etc,..it is really really good - but,.. I have been thinking I would like to make a more natural - organic version of it - that Tastes as good,..as rich ,..as creamy! I was trying your new goats milk yogurt,..and i was shocked at how close it tasted to the yummy stuff we had while living in Geneva - where everything is organic- here goes the recipe- I do the whole thing to taste and to it's thickness as a whole. A semi New York Style - 1 stick of butter - try to find the darkest colored one ,..Irish or european - the american version is sorta weak 1 pint sour cream 4 8 oz packgs of philly crm cheese 4 eggs 4 cups of sugar 12 oz of fresh baked shortbread cookies or 12 oz grahm crakers 1 lemom Almond Flavor/and or Almond liquior madagascar vanilla 1 medium or large sized spring form. fresh sea salt take the cookies and - use a food processor - crush the cookies,.. (start to melt the stick of butter) put into the mix a pinch of fresh crushed sea salt ,..mix - add in 2-3 tablespoons of sugar - this is to taste! u can substitute some bakers coco ( no sugar kind,..) or large pieces of fresh made cookies into the mix and you will have a stellar cake-or any number of yummy treats.-If you do this - do not crush them too small- just press them into the crust before you cook it. Pour mixture into a bowl. Slowly pour in some butter - a little at a time and mix with a spoon,..until all the mixture is buttered and moist. Take the mix and put in a spoon on the bottom of the springform and smoosh it down with the back of the spoon. If it doesnt hold,..mix more butter into the mix until it packs and stays to shape. - do the bottom and sides of pan. Cook this at 450 for 5-10 minutes - do not let it burn or get dark brown! - take it out and let it cool ,..place in freezer ( this makes for a super crispy crunch crust ( i dislike the soggy mesy crusts) next - we have the creme cheese ( at room temp!) and place in mixing bowl or processor. we can mix this slowly until it is smooth and mixed,..no high speed mixing! - slowly ad in one egg at a time - mixing on slow speed - to keep it from getting over beat and air bubbles. slowy add the sugar to tatste - yes to taste,..some like it sweet - others like it to be like cheese and little sweetness,..then add in atleast 1 table spoon fresh madagascar vanilla. here u can have some fun if you like and take a spoon and mix in any liquior you like,..just add about 2 tablespoons and stir it in wiht about 5- 7 strokes. so it is marbeled. take out the frozen crust ,..pour in the cheese mixture. cook in oven at 425 for 1 hour and then 350 until it is done all the way through,..the stuff with a water tray ect,..may need to be done. while it is cooking,..take the pint of sour cream you can hand mix it,..add in about 1/8 cup of sugar,...mix it till it is all combined. Pour in 1/2 tsp of the almond flavor or liquior,..to taste folks,..then add in 1 tsp of fresh squeezed lemon. stir well. after the cheesecake is done - and cooked all the way through - no cracks! if it starts crack or you want to prevent this,...take a sharp knife and run it between the crust and the spring form all the way around -- this will allow the cake to move a bit. if it is over cooking ,..add a piece of tinfoil over the springform and turn down the heat and just cook lower - longer. when done ,..take out - pour the cold sour cream mixture over the top,..back at 425 - 450 for just 10 minutes. - take the cake ougt and let cool - all the way down. once cool you will tighly cover with plastic wrap,..DO NOT LET IT TOUCH THE INSIDE OF THE CAKE - let cool in fridge for at least 8 hours to set. topping,..seriously people - anything tastes good on this,..chopped bananas,..fresh pacific northwest bluberrys,..fresh fruit,..mango slices,..kiwi,..I tell u - ur friends and family will remember this cheesecake for decades,..they do with me,..if u need a glaze thats a whole-nother story :-) happy cooking! p.s. do not add flour or I will come over and brake your fingers,..lolz! I do this whole thing by memory and do not have a card for it...so if i missed something --OOPS! p.s. this served with a brut - dry champagne (not too sweet! - with come complex flavors) is to die for ,..u dont need one more than 50 bucks,..to make this a dessert that will - chances are,..be the best dessert your friends will ever,..ever have.

One recipe I've had to discard is an Orzo Casserole. It is just too high in fat. Essentially it's 1.5 cups of dry orzo that you boil until it's done. Then you mix in about 14oz diced green chili peppers, 1.5 cups sour cream and 1.5 cups shredded cheddar cheese. Then you pour that into a casserole dish and top with grated parmesan cheese. It's very good but obviously very high in fat. I'm sure you could replace the sour cream with plain yogurt but that wouldn't taste quite the same. It needs a healthier binding agent. Thanks!

I'd love to see a super healthy make over for cobb salad. There are so many classic salads out there that are deceivingly healthy. It would be great to see this one with less fat or healthier fat without losing the fab flavor

I would like to see a healty 'makeover' of Tiramisu.....if possible a Vegan version?....Is that asking too much!!.....Thanks P :) Loyal customer of Phillips Crossing store, Orlando Fla.

Would love to make this recipe natural so my son will have a beverage at Cub Scout outings. Hot Cocoa Mix 8 qt. non-fat dry milk mix 11 oz. coffee mate 16 oz. Nestle Quik 1 1/2 cup powdered sugar 1 cup sugar 2 tsp. cinnamon 1/2 tsp. salt Mix all ingredients together. To make Hot cocoa, combine 1/3 cup mix to 1 cup hot water.

You know what needs a makeover? That kitchen classic of green bean casserole. It's a staple of family gatherings, no matter what time of year. You know some folks are making it for the 4th. And Labor Day. And Thanksgiving, etc. etc. It's the first thing I ever learned to cook. We should update it. Lets review the "traditional" ingredients, shall we? 1 can of Condensed Cream of Mushroom Soup 1/2 cup milk 1 tsp. soy sauce Dash ground black pepper 4 cups cooked cut green beans (usually from a can as well) 1 1/3 cups French Fried Onions We have non-natural ingredients, non-fresh, high in fat, cholesterol, and an insane about of sodium. I want, no, need a fresh and healthy alternative I can feed to my family and friends. =)

I love to bake and often make these Chunky Streusel Jam Squares for potlucks, picnics or to give as gifts. They are very easy to make, but people love them. I found the recipe on Nestle's Very Best Baking website. They are very decadent but delicious to eat in small portions, and especially frozen (straight from the freezer, they have a nice firm texture). With two sticks of butter and nearly 2 cups of chocolate chips (sometimes, I cut this back to a little over 1 cup because they are so rich), I would love a lighter recipe that still gives the same decadent feel. http://www.verybestbaking.com/recipes/detail.aspx?ID=29643#