This tender corn bread from Jean Irving of Thousand Oaks, California stays moists and low-fat by using unsweetened applesauce instead of oil. Jazzed up with chopped green chilies and reduced-fat cheddar cheese, this dish will be a hit!
Shredded zucchini adds moistness to these tender muffins dotted with raisins and chopped walnuts. If you have a surplus of zucchini in summer as most of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
This pretty bruschetta packs plenty of fresh flavor and gets a hint of heat from jalapeno pepper. It’s perfect for a casual buffet table when tomatoes are at their summer best. Del Mason of Martensville, Saskatchewan shares the recipe.
"Another first place finish is my Cruisin’ Crostini. These tasty rounds are like bruschetta, but much easier. People always seem to savor the pretty red tomatoes and melted cheese," shares Amber Kimmich from Powhatan, Virginia.
This creamy dip is a favorite of Mary Spencer's and her family in Waukesha, Wisconsin. "My sister, Teresa, got this recipe from a friend and she passed it along," Mary notes. "It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor.”
Folks are sure to gather around this ooey-gooey, lightened-up dip whenever it's placed on any buffet table. With cheese, jalapenos and a hint of lemon, it's a treasured favorite of Mary Spencer's and her family in Waukesha, Wisconsin.
The title says it all! These extra chocolaty muffins come from Theresa Harrington of Sheridan, Wyoming, who uses nutritious choices like whole wheat flour and applesauce to make the muffins lighter without sacrificing any flavor. And she loves to share them, too. She writes, “We make these for breakfast at the school where I work.”