Spinach-Cheddar Omelet Roll

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1 carton (16 oz each) Egg Beaters® Original
• 2 tablespoons fat free milk
• 2 green onions, chopped
• 1/8 teaspoon ground black pepper
• 2 cups baby spinach leaves, chopped
• 6 slices fully cooked bacon, chopped
• 3/4 cup shredded reduced fat sharp or mild Cheddar cheese, divided (3/4 cup = 3 oz)

Directions

1.     Preheat oven to 325°F. Spray 13x9-inch pan with cooking spray. Line with a piece of parchment paper. Spray paper with additional cooking spray.

2.     Combine Egg Beaters, milk, green onion and pepper in small bowl. Pour mixture into prepared pan. Cover with foil. Bake 15 to 20 minutes, or until eggs are set. Remove from oven; cool 15 minutes in pan on wire rack.

3.     Spray medium skillet with cooking spray. Heat over medium heat. Add spinach and bacon. Cook and stir just until spinach starts to wilt, about 1 to 2 minutes.

4.     Loosen egg mixture from sides of pan and carefully invert onto another piece of parchment paper. Carefully remove first piece of parchment paper. Sprinkle egg mixture evenly with 1/2 cup of the cheese. Place spinach mixture evenly over cheese. Starting with a short side, roll up jelly-roll fashion.

5.     Place omelet roll, seam-side-down, in center of baking pan. Sprinkle with the remaining 1/4 cup cheese. Bake 10 minutes, or until hot.

from  Eggbeaters.com

$100 Chocolate Cake

$100 Chocolate Cake

½ cup butter

2 cups sugar

2 eggs

4 squares of  unsweetened chocolate

1 ½ cups sweet milk
2 cups cake flour

2 teaspoons baking powder
Pinch of salt

2 teaspoon vanilla

1cup pecans

Cream butter and sugar until fluffy. Stir baking powder and salt into flour and add alternately with the sweet milk. Beat well.

 Add well-beaten eggs to cake mixture. Melt the chocolate over hot water and add with vanilla and nuts. Bake in a well greased tube pan for 1 hour 15 min. at 325.

Icing

½ c butter

1 egg

1 ½ c. powdered sugar

2 squares unsweetened chocolate

1 t. vanilla

1 c. pecans

Melt butter and chocolate over hot water. Remove from heat and add well-beaten egg. Add sugar gradually and blend well. Add vanilla and nuts then mix well.

from Mom's Recipe Box

Raw Apple Cake

Cake

3 eggs
2 cups sugar
1 1/2 cup oil
3 cups flour
1/2 teaspoon salt
1 teaspoons baking soda
1 tablespoon cinnamon

3 cups chopped raw apples (Granny Smith is best.)

2 teaspoons vanilla
1 cups coarsely chopped pecans

1 c. raisins (optional)

Directions:

Cream eggs, sugar, and oil together in a large bowel. Sift flour, salt and soda together in a smaller bowl. Add flour, vanilla, pecans, apples to large bowl and mix well. Bake in a greased and floured 9 x 13 pan at 300 degrees for 30 minutes. A tube pan takes 1 hour to bake.

Ice while cake is hot.

Icing

1 stick margarine

1 c. brown sugar

¼ c. evaporated milk

Mix all together. Boil 2 ½ min. and pour over warm cake.

Mom's Recipe Box  photo from StoneGable blog

Classic Green Bean Casserole

 2 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup

1 teaspoon soy sauce
Dash ground black pepper
3 cans French style green beans
1 1/3 cups French's® French Fried Onions

Directions

Stir the soup,soy sauce, black pepper, beans and 2/3 cup onions in a 2-quart casserole. 

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture. 

Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.