ALMOST FAT-FREE BANANA PUDDING

Some people might would ask why you would want to eat fat-free banana pudding...others would probably say that they are watching their waistlines and that is the reason why...either way, I never met a banana pudding that I did not LOVE!

3 cups skim milk
2 large packages fat-free sugar-free vanilla instant pudding mix
1 cup fat-free sweetened condensed milk
16 ounces fat-free Cool Whip
1 package reduced-fat vanilla wafers
2 or 3 large bananas, sliced

Combine the skim milk, pudding mix, condensed milk and Cool Whip in a mixing bow, beat until smooth. Alternate layers of the vanilla wafers, bananas and pudding mixture in a large trifle bowl until all of the ingredients are used, ending with the pudding mixture.
Serves 6 to 8

GRILLED PORTOBELLO MUSHROOM SANDWICH

Memorial Day weekend requires the use of the grill and this recipe will be fabulously accommodating to the 'thrill of the grill". This sandwich will literally melt in your mouth!

1 tablespoon olive oil
1 clove garlic, crushed
1/2 teaspoon chopped fresh basil
1 (6oz.) portobello mushroom cap
2 slices Swiss cheese
1 kaiser roll-split
mayonnaise
1 slice red onion
2 slices fresh tomato
lettuce leaves
salt & pepper

Combine the olive oil, garlic and basil in a bowl, mixing well. Brush both sides of the portobello with the olive oil mixture. Place on grill rack on preheated grill. Grill for 3 to 4 minutes per side, turning once. Top with the Swiss cheese and continue grilling until cheese melts. Remove from heat.
Grill both sides of the roll then spread the mayonnaise over each grilled side. Place portobello on 1 side of bread, top with onion, tomato and lettuce; sprinkle with salt and pepper. Top with remaining half of roll. Serve with vegetable chips. 1 sandwich

"I never met a portobello mushroom that I didn't like!"~Adele Forbes

STRAWBERRY SALSA

It's strawberry time! This is one of the very best salsas ever....the flavors just burst forth in your mouth not only from the ripe berries but from all the other fresh ingredients. Use it to accompany toasted pita triangles, grilled fish, shrimp or chicken.

1/2 of a medium red onion, thinly sliced
1 jalapeno, sliced and minced
1/2 each of a red, yellow and green bell pepper-juilienned
1/4 cup fresh cilantro, shredded
1/2 pint fresh strawberries, sliced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons olive oil
salt and pepper

Combine all ingredients. Cover and refrigerate at least 2 hours or up to 4 hours. Before serving, remove from refrigerator 15 minutes so it loses some of its chill.

COOKS NOTE: You may also substitute blackberries or blueberries.

PINEAPPLE CASSEROLE

This is for all the mothers out there....Happy Mother's Day!

1 (20oz.) can crushed pineapple, drained, reserve juice
1/4 cup sugar
3 tablespoons flour
1 cup sharp cheddar cheese, grated
1/2 cup Ritz cracker crumbs
1 stick butter, melted

Preheat oven to 350 degrees. With a wire whisk, combine pineapple juice, sugar and flour. Add pineapple and cheese, pour into a buttered 9-inch pie plate. Top with cracker crumbs and pour melted butter over the top. Bake for 25 to 30 minutes until nice and golden.

"Mothers hold their children's hands for a short while, but their hearts forever."~Anon

KEY LIME CAKE

The smell of a Key Lime Cake cooking in the oven stirs up not only my taste buds but my senses. Here is an easy recipe for you to try.

1 (18.25oz) pkg. lemon supreme cake mix
1 (3.4oz.) pkg. lemon instant pudding mix
4 big eggs
1/2 cup water
1/2 cup fresh Key lime juice
1/2 cup vegetable oil
2 cups sifted powdered sugar
1/4 cup Key lime juice

Combine first 6 ingredients; beat 2 minutes at medium speed of an electric mixer. Pour batter into a greased and floured 13x9-inch pan. bake at 350 degrees for 35 minutes. Let cake cool completely on a wire rack.
Combine powdered sugar and 1/4 cup Key lime juice; drizzle over cake. Cut into squares to serve.
15 to 18 servings

FRESH EGG OMELET with ASPARAGUS, SWISS CHEESE & TURKEY

A girl who has neighbors who bring her 10 dozen fresh eggs from their own backyard is a very lucky girl indeed. They called yesterday and said, "We are getting 3 dozen eggs a day, please come and take some of these off of our hands". The rest is history and this recipe is the result of what was in my fridge that was turned into last nights supper. Enjoy!

6 big fresh eggs
butter
1/2 lb. fresh asparagus
4 slices baby Swiss cheese
8 thin slices deli turkey breast

Beat the eggs with a little water in a bowl. Add salt and pepper. Saute the washed and trimmed asparagus in a little butter until just tender, slice into thirds; set aside. Melt enough butter to cover the bottom of an 8-inch skillet, about a tablespoon. When the eggs start to set around the edges, tilt the pan and use a spatula to lift up the edges and allow the egg to run underneath the omelet all the way around it. When it is to your desired degree of doneness, still a little wet on top preferably, top with the asparagus, Swiss cheese and turkey; then fold over and slide onto serving plate.
Serves 2 to 3

"1 fresh omelet omelet a day helps to keep the doctor away."~Adele Forbes

CHOCOLATE PUDDING CAKE

I have always believed in the barter system and when my husband came in today with some beautiful flats of flowers for my gardens and requested a Chocolate Pudding Cake in return, I happily obliged.

1 cup self-rising flour
3/4 cup sugar
6 tablespoons cocoa-divided
1/2 cup milk
2 tablespoons canola oil
1 teaspoon vanilla
1 cup firmly packed brown sugar
1 3/4 cup very hot tap water

In ungreased 9x9 pan or baking dish, mix flour, sugar and cocoa with a fork. Mix in milk, oil, and vanilla until smooth. Spread smoothly in pan. Sprinkle with brown sugar and remaining 4 tablespoons cocoa. Pour hot water over batter. do not stir. Bake in preheated 350 degree oven for 40 minutes. Cool in pan 15 minutes. Serve topped with vanilla ice cream.
Serves 8

"Where we love is home...home that our feet may leave, but not our hearts...