Daytime Recipes Hello Taste Goodbye Guilt - WFLA News Channel 8

Daytime Recipes Hello Taste Goodbye Guilt

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These recipes courtesy of the Mr. Food Test Kitchen:

Carolina Brisket Sliders
Serves 12

1 (4-pound) lean, well-trimmed, beef brisket
2 (10-1/2-ounce) cans onion soup 
2 large onions, thinly sliced
12 slider rolls 
Preheat oven to 350 degrees F. Coat a large roasting pan with cooking spray.
Place brisket in pan, then pour onion soup over brisket. Top with onions. Cover tightly with aluminum foil.
Bake 3-1/2 to 4 hours, or until meat is fork-tender.
Place brisket on a cutting board and shred with 2 forks. Return to pan; mix well with pan juices. Serve on slider rolls.

Serving Suggestion: For a true Carolina-style slider, try topping these with some store-bought, vinegar-based cole slaw. Vinegar-based slaws have a whole lot less calories and fat than ones with mayonnaise.

Sweet 'n' Salty Raspberry Bars
Serves 16

1-1/2 cups finely crushed pretzels
1/4 cup plus 1-1/2 tablespoons Splenda Sugar Blend, divided 
1/2 cup light tub margarine, trans-fat-free, melted
1 (4-serving size) package sugar-free raspberry-flavored gelatin
1 cup boiling water
1 (12-ounce) package frozen raspberries
1 (8-ounce) package fat-free cream cheese, softened
8 ounces frozen fat-free whipped topping, thawed
Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a medium bowl, combine crushed pretzels, 1-1/2 tablespoons Splenda, and margarine. Press mixture into bottom of prepared baking dish. Bake 8 minutes; let cool.
In a large bowl, dissolve gelatin in boiling water. Add raspberries and chill until slightly thickened. 
In another large bowl with an electric mixer on medium speed, combine cream cheese and remaining Splenda until smooth and creamy. Fold in whipped topping and spread evenly over pretzel crust.
With an electric mixer on low speed, beat gelatin and raspberries until berries are broken up. Spread over cream cheese layer. Cover and chill at least 4 hours, or until firm.


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