1 pkg. egg noodles
4 cans tuna, drained
2 cream of chicken soup
1 can of sweet peas, drained
shredded cheese

Preheat oven to 350°F.
In a saucepan, boil egg noodles as directed, drain.
Using the same pan, add cream of chicken soup, tuna, and peas; stir together.
Transfer to a buttered casserole dish and top with shredded cheese.
Bake until cheese is melted.
Serve.
Great With Brown and Serve Rolls.

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What is this creme brulee anyway?  It is actually a custard dessert ant everyone at your house is going to love it.  But since it does take a while, I’d only serve this on a special occasion.  Plan to make this ahead since it has to sit for a day before eating.

Ingredients:
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar

Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
6. Preheat oven to broil.
7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

8. Remove from heat and allow to cool. Refrigerate until custard is set again.

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Coconut Cream Pie the Old Fashioned Way.  I love coconut cream pie but I often find that restaurants serve second rate ones.  I stick it in my mouth expecting to taste this heavenly creation, only to find myself gagging due to almost no real taste.  This homemade one will beat any restaurant pie that you will find.

Coconut Cream

Ingredients:
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, and with remaining 1/4 cup of coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

Prep Time: 20 Minutes
Cook Time: 30 Minutes

Ready In: 4 Hours 50 Minutes
Servings: 8

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Did you know that 99% of eye creams work on your face but not around your eyes?  In fact, the wrinkle creams are simply not strong enough.  There are so many wrinkle creams on the market that it is very hard to choose which one is the best.  Eyecream dot org was put together in order to help people make good decisions about which cream to purchase.  In fact on their website they will indeed show you the ones that are rated the top by all of the people who have bought a product, used it, and returned to eyecream dot org to register their opinion.  Prototype #37-C is the strongest wrinkle cream available on the market and owners have been impressed that this product not only helps with wrinkles, but with dark circles and puffiness around the eyes.  How’s that for a good wrinkle cream?  The best eye cream will be the one that works best for you.

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INGREDIENTS
3 eggs
1/4 cup vegetable oil
1 cup unsweetened applesauce
1 cup frozen apple juice concentrate, thawed
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground ginger
1 1/2 cups ground almonds
2 Macintosh apples – peeled, cored and finely chopped
1 (8 ounce) package cream cheese
3 tablespoons unsweetened apple butter
2 tablespoons frozen apple juice concentrate, thawed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square baking pan.
Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate.
Beat in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples, mix to combine.
Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for about 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting.
Carefully slice the cake in half horizontally with a long serrated knife. Fill and frost with Apple Butter Frosting.

To Make Apple Butter Frosting: Beat the cream cheese until soft and fluffy. Gradually beat in the apple butter and remaining 2 tablespoons apple juice concentrate.

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This recipe is for vegetarians but it sure does sound interesting.  I’ve had tofu meats before and except for the hamburgers it was pretty good.  Working at a Seventh Day Advent Church meant not much in the way of meat was served.  Let’s try this recipe.  Let me know how your cheesecake turns out.

1. 1 1/3 cups graham cracker crumbs (about 8 cookie sheets)
2. 2 tbsp brown sugar
3. 1 tbsp reduced-calorie stick margarine, melted
4. Cooking spray
5. 1 cup 2% low-fat cottage cheese
6. 2/3 cup (5 oz) light cream cheese
7. 1 package reduced-fat firm silken tofu, drained
8. 1 cup granulated sugar
9. 1/2 cup bottled fat-free lemon curd (such as Crosse & Blackwell)
10. 1/3 cup all purpose flour
11. 2 tsp grated lime rind
12. 6 tbsp fresh lime juice
13. 2 large eggs
14. 1 large egg white
15. 1 1/4 cups 30% less-fat sour cream (such as Breakstone)
16. 1/2 cup granulated sugar
17. 1 tsp grated lemon rind
18. 1/2 tsp vanilla extract
19. Lemon and lime slices if desired.

• Preheat oven to 325 degrees.
• Combine first 3 ingredients in a small bowl and toss well with a fork.  Sprinkle into bottom of a 9″ springform pan coated with cooking spray and set aside.
• Place cottage cheese, cream cheese and tofu in a food processor; process until mixture is smooth.
• Add one cup granulated sugar, lemon curd and the next 5 ingredients.
• Process until smooth (do not overbeat)
• Pour the filling into a prepared pan.
• Bake at 325 degrees for 1 hour and 20 minutes or until cheesecake is almost set.
• Combine sour cream, 1/2 cup granulated sugar, lemon rind and vanilla in a small bowl; stir well.
• Spread sour cream mixture over cheesecake and bake an additional 8 minutes.
• Turn oven off and partially open oven door.  Leave the cheesecake in the oven for 30 minutes.
• Remove from the oven and let cool for 20 minutes on a wire rack.
• Cover and chill for 8 hours.
• Garnish with lemon and lime slices if desired.

Points: 7, Diabetic exchanges; 3 1/2 starch, 1 1/2 fat.  Calories per serving 308, Pro 8.7g, fat 8.3g, carb 50.5g, fiber 0.3g, cholesterol 58mg; iron 1mg; sod 274mg and cal 81mg

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