2 teaspoon sugar substitute
Preheat oven to 350 degrees. Coat 11- by 7- 2-inch baking dish with nonstick cooking spray.
Mix corn, zucchini and bell pepper in baking dish. Whisk evaporated milk, egg substitute, salt, pepper, celery seed and sugar substitute together; pour over vegetables in baking dish. Bake 45 to 55 minutes, or until golden. Yield: 10 1/2 cup servings.
Holiday Candy Fudge Bars
2 cups uncooked quick-cooking oats
11/2 cups all-purpose flour
1 cup chopped pecans
1 cup firmly packed light brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, melted
1 1/2 red and green candy-coated chocolate pieces, divided
14-ounce can sweetened condensed milk
Combine first 6 ingredients, stirring well. Add butter, and stir or beat at low speed with an electric mixer until mixture is crumbly. Reserve 1 1/2 cups crumb mixture; press remaining crumb mixture into a lightly greased 13-inch by 9-inch pan. Bake at 375 degrees for 10 minutes. Cool on a wire rack.
Reduce oven temperature to 350 degrees.
Place 1 cup chocolate pieces in a microwave-safe bowl; microwave at high 1 to 1 1/2 minutes, stirring after 30 seconds. Press chocolate pieces with the back of a spoon to mash them. The candies will almost be melted with pieces of color coating still visible. Stir in condensed milk.
Spread mixture evenly over crust in pan, leaving a 1/2-inch border on all sides.
Combine reserved 1 1/2 cups crumb mixture and remaining 1/2 cup chocolate pieces; sprinkle evenly over chocolate mixture, and press lightly.
Bake at 350 degrees for 25 to 28 minutes or until golden; cool in pan on wire rack. Cut into bars. Yield: 3 dozen.
Crispy Peanut Butter
1 1/2 cups sugar
1 1/2 cups light corn syrup
1 1/2 cups chucky peanut butter
6 cups crisp rice cereal
2 cups semisweet chocolate morsels
Cook first 3 ingredients in a large saucepan over medium-low heat, stirring constantly, until blended and mixture begins to bubble. Remove from heat. Combine cereal and chocolate morsels in a large bowl. Stir in hot peanut butter mixture until combined. Spread mixture into a 13" x9" pan lined with plastic wrap. Cool completely. Lift out of pan. Cut into stars or other shapes, using 2-inch cookie cutters, or cut into squares. Yield: 22 stars or 16 squares.
Note: To make lollipops, insert 4-inch paper craft sticks into cutouts.