Brunch Peanut Butter Muffins

Brunch Peanut Butter Muffins

Prep time 15 min
Cook Time 20 min
Servings: 12

Crisco original no stick cooking spray
Batter:
2 cups Pillsbury best all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup milk
1/3 cup Crisco pure vegetable oil
Topping:
3 tablespoons sugar
3 tablespoons Pillsbury best all purpose flour
3 tablespoons Jif creamy peanut butter
Or Jif extra crunchy peanut Butter
1/8 teaspoon salt

Heat oven to 400F. Spray a 12 cup muffin pan with a no stick cooking spray or line with paper cups.

Stir together flour, sugar, baking powder and salt in medium bowl.
Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.

Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.

Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.

Source: Pillsbury

Margarita Cheesecake

Margarita Cheesecake

Crust
enough nonstick vegetable oil spray
1-3/4 cups plain sweet biscuit crumbs
1/4 cup unsalted butter or margarine, melted
Filling
3 pkg (8 oz. each) reduced-fat cream cheese - room temperature
1-1/4 cups light sour cream
1/4 cup + 2 tbsp sugar
2-1/3 tbsp Triple Sec or other orange liqueur
2-1/2 tbsp tequila
2-3/4 tbsp fresh lime juice
4 large eggs
Topping
3/4 cup light sour cream
1 tbsp fresh lime juice
1 tbsp sugar
very thin lime slices, cut in half
very thin lime peel strips

Crust:  Position rack in center of oven and preheat to 350°F.  Spray 9" springform pan with 2-3/4" sides with vegetable oil spray.  Mix graham cracker crumbs and butter in medium bowl until blended.  Press crumbs over bottom and 1" up sides of prepared pan.  Refrigerate crust.

Filling:  Using mixer, beat cheese in large bowl until fluffy.  Beat in sour cream, then sugar, triple sec, tequila and lime juice.  Beat in eggs.  Pour filling into crust.  Bake until outside 2" are set and center moves only slightly when pan is shaken, about 50 minutes.  Remove from oven; turn off oven.

Topping:  Whisk sour cream, lime juice and sugar in small bowl to blend.  Spread evenly over cheesecake.  Return cheesecake to hot oven.  Let stand 45 minutes or less.  Cheesecake will look very soft, but will set up when chilled.  Refrigerate cake until well chilled, up to 1 day.  Run knife around pan sides.  Remove pan sides.  Place cake on platter.  Arrange lime half-slices and peel around top edge of cheesecake.

Italian Tossed Salad

Italian Tossed Salad
Simple & Delicious
May/June 2009 issue
Page: 31

“I like to serve this salad with Italian food or with grilled steak or chicken and a baked potato. It's such a colorful, appetizing to-look-at salad.” Rita Addicks - Weimar, TX

SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 10 min.

Ingredients:
2 cups fresh cauliflowerets
1 cup chopped tomatoes
1/2 cup chopped celery
1/2 cup sliced red onion
1/4 cup chopped green pepper
1/2 cup Italian salad dressing
4 cups shredded lettuce

Directions:
In a large salad bowl, combine the cauliflower, tomatoes, celery, onion and green pepper. Add the salad dressing; toss to coat. Cover and chill until serving.

Just before serving, add lettuce and toss to coat. Yield: 6 servings.

Nutrition Facts
One serving:1 cup
Calories: 100, Fat:
8 g, Saturated Fat:1 g, Cholesterol:0 mg, Sodium:368 mg, Carbohydrate:7 g, Fiber:2 g, Protein:2 g
Diabetic Exchange:
1 vegetable, 1 fat.