Hello Hesperia. I have had numerous requests for more low-calorie recipes. I am happy about receiving some Splenda recipes from a wonderful friend, Alice Gunn of Hesperia. They are great and I know you will like them. If you do use Splenda, it is one cup or less of Splenda, equal to one cup of sugar in other recipes you might want to try. Also enclosing a few other recipes from great cooks! Thanks again Alice and Sharon - you all make "In the Kitchen" so much fun.

I had a potluck luncheon at my home last week and Bunco this week. Thought I would share a couple of pictures of the "gals." Getting together with friends is so much fun and eating great food is the topping on the cake (no pun intended!)

Looking forward to next month - I will be celebrating one year with the Star - how time flies!

Charlene,

My husband, Larry, and I have lived in the Hesperia area for almost 20 years - this time we moved here in 1989. We were married in 1969 and had our reception at POPS OASIS Saloon in Apple Valley - the Old Deadmans Point saloon.

We have two children and a score of many adopted kids from Ft. Irwin and George Air Force base. We have five grandchildren and about 15 from the extended family. They all keep us busy.

We have been members of the Hesperia Horseman and the Hesperia Wranglers, enjoying many a happy trail ride, not to mention the comradery. We have spent many years now volunteering for local rodeos and parades in the City of Hesperia.

We do hope you enjoy these recipes as much as we do! They have made it to more than a few potlucks and dinners over the years.

Thank you for asking for them.

Sharon Keen
Chinese Chicken Salad 1 package coleslaw mix
2 packages beef ramen noodles; crushed
1 cup sliced, toasted almonds
1 bunch green onion tops; chopped
2 to 3 boneless chicken breasts; boiled and chopped

Mix together the ingredients listed above and set aside.

1 package seasoning mix (from ramen noodles)
2 tablespoons hot water
1/2 cup pineapple juice
5 teaspoons sesame seed oil (dark)
1/2 cup rice vinegar
3 tablespoons sugar

To prepare the dressing, mix together, seasoning mix with the hot water; then add everything together in a 2 cup measuring cup. Pour dressing over coleslaw mixture and toss. Chill for about 30 minutes and enjoy. I like extra dressing on mine so I always make a double batch of dressing - either way it's a great meal on a hot day!

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This recipe has been in my family for over 30 years. It is great with tacos, carne asada and burritos - as well as with eggs in the morning with hash browns. I have cooked this for banquets, trail rides, potlucks and it's always a pleaser! If desired you can add a package of mixed vegetables. It's also great with avocados.

Sharon's Spanish Rice 6 to 8 slices of lean bacon; cut in 1/4 inch pieces
1 large onion; chopped
1 green bell pepper
1 16-ounce can tomato sauce
1 cup La Victoria mild salsa
2 to 3 tablespoons Lawry's garlic blend; more or less to taste
4 cups cooked minute rice

In extra large frying pan, fry bacon. When bacon is half-done add onion, bell pepper and some of the garlic salt. DO NOT drain grease from the bacon! This prevents rice from sticking in frying pan and adds flavor. Cook together. Add salsa and 3/4 of the tomato sauce; add a little more garlic salt. Simmer for about 15 minutes.

While sauce is simmering cook the rice. Add cooked rice to sauce; stir together. If mixture should come up dry, add remaining tomato sauce, and if you want, more salsa. If soupy let it cook down. Rice should fry a little for color.

Few delights can equal the mere presence of one whom we trust utterly...George MacDonald
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Carrot Cake Delight 1 box carrot cake mix; any type
1/2 cup water
1/2 cup oil
3 eggs
1/2 cup walnuts; chopped
1 8-ounce can crushed pineapple; do not drain
4 ounces cream cheese; softened
2 teaspoons lemon juice
1 can vanilla flavored frosting

Follow these directions instead of the box - add water, oil, eggs, walnuts and pineapple to the cake mix. Mix together and bake in a 350 degree oven for 40 minutes.

Mix together the cream cheese, lemon juice and frosting. Frost cooled cake. Additional chopped nuts may be added to cake top.

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Thank you, Alice Gunn, of Hesperia for sharing these wonderful Splenda recipes.

Blueberry Corn Muffins 1 3/4 cups flour
1/2 cup yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Splenda; granulated
1/2 cup unsalted butter; softened
1/3 cup egg substitute
2 teaspoons vanilla
1 cup buttermilk
1 cup blueberries; fresh or frozen

Preheat oven to 350 degrees. Spray muffin pan with nonstick spray or line muffin cups with paper liners. Set aside.

Blend dry ingredients together in medium mixing bowl. Set aside. Blend butter in large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.

Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top. Bake, in a preheated 350 degree oven for 20 to 25 minutes or until done.

Favorite people, favorite places, favorite memories of the past...these are the joys of a lifetime...these are the things that last.
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Lemon Velvet Layer Cake 2 1/2 cups cake flour; sifted
1 cup Splenda; baking blend
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter; softened
3 large eggs; lightly beaten
1 cup milk
1/4 teaspoon lemon extract
1 teaspoon lemon rind

Lemon Filling:
2/3 cup Splenda; baking blend
2 1/2 tablespoons cornstarch
1 cup water
2 egg yolks; lightly beaten
2 tablespoons butter
2 tablespoons lemon rind
1/4 cup freshly squeezed lemon juice

Whipped Cream Frosting (optional):
1 1/4 cups whipping cream
2 tablespoons Splenda; baking blend
1 teaspoon lemon rind
1/4 teaspoon lemon extract

Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans.

To prepare cake, combine flour, Splenda, baking powder and salt in large mixing bowl. Cut butter into flour mixture with a fork or pastry blender until crumbly. (This procedure may be done with a mixer at lowest speed.)

Stir together eggs, milk, lemon extract and lemon rind in small mixing bowl; add 1/3 of egg mixture to flour mixture. Beat at low speed of electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into prepared pans.

Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers from pans and cool on wire rack.

To make lemon filling, combine Splenda, cornstarch and water. Cook over medium heat, whisking constantly, in a non reactive saucepan until mixture thickens. Gradually add about one-fourth of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture, whisking constantly. Cook, whisking constantly, until mixture comes to a boil; boil 1 minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.

To make frosting, beat whipping cream until foamy, gradually add Splenda, lemon rind and lemon extract, beating until soft peaks form.

To assemble cake, spread lemon filling between cake layers. Spread whipped cream frosting on top and sides of cake.

Go outside, to the fields, enjoy nature and the sunshine, go out and try to recapture happiness in yourself and in God. Think of all the beauty that's still left in and around you and be happy...Anne Frank
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Sweet Sesame Chicken 1/2 cup raw sesame seeds
1/8 cup sesame oil
1 1/2 cups unflavored bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard
1/8 teaspoon nutmeg
1/4 cup Splenda; brown sugar blend
1/4 cup sesame oil
1/4 cup vegetable oil
1 1/2 pounds chicken breasts; cubed

Combine raw sesame seeds with 1/8 cup sesame oil and microwave for 2 minutes. Mix roasted sesame seeds with bread crumbs, salt, pepper, dry mustard, nutmeg and Splenda. Set aside.
Heat a large frying pan or wok with 1/4 cup sesame oil and vegetable oil. Dredge chicken pieces in bread crumb mixture so that they are evenly coated. Drop chicken into hot pan and cook over medium heat. Cook for 5 to 6 minutes or until golden brown on each side. Remove from oil with a slotted spoon and drain on paper towels. Serve immediately with rice, noodles or vegetables and assorted mustards for dipping.

Love is a fruit in season at all times and within the reach of every hand...Mother Teresa
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Died and Went to Heaven Chocolate Cake 1 3/4 cups flour
1/2 cup Splenda; granulated
1/2 cup Splenda; brown sugar blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
2 large eggs; lightly beaten
2 teaspoons vanilla extract
1 cup hot strong black coffee (may substitute with hot cocoa)

Preheat oven to 350 degrees. Grease cake or bunt pan with non-stick cooking spray; set aside.

Blend flour, Splenda granulated blend, Splenda brown sugar, baking powder, baking soda, cocoa power and salt in large mixing bowl. Combine buttermilk, oil, eggs, vanilla extract and coffee or hot cocoa in a small bowl. Add flour to mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes). Pour into cake or bunt pan.
Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.

The truly happy people are those who have a source of happiness too deep to be seriously disturbed by ordinary troubles...Marion K. Rich
Gingerbread Cake 2 cups unsweetened applesauce
3/4 cup molasses
1/3 cup vegetable oil
3 eggs
3 cups flour
1 1/3 Splenda; granulated
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves

Preheat oven to 350 degrees. Spray bunt pan with butter-flavored cooking spray. Set aside.
Pour applesauce, molasses and vegetable oil into large mixing bowl. Add eggs. Stir well. Blend remaining dry ingredients in separate bowl. Mix well. Add dry ingredients to applesauce mixture. Stir well.

Pour cake batter into prepared pan. Bake in preheated 350 degree oven for 50 to 60 minutes, or until toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool.

Place 1/2 cup Splenda granular in a blender. Blend covered, on high approximately 30 seconds. Sprinkle over cake like powdered sugar. Serve with sautéed apples or non-dairy topping.

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Thanks to my sister-in-law, Linda Wood, and my mother-in-law, Mildred Kamphefner, for this wonderful recipe. I doubled the recipe (9 x 13 pan) and used Splenda - everyone thought it was great. Top with cool whip or scoop of ice cream.

Peach Cobbler 3 cups fresh peaches
1 tablespoon lemon juice
Cut up your peaches and place in an 8 x 8 pan. Put the lemon juice over the peaches.

In a separate bowl mix together:
1 cup flour
1 cup sugar (I used Splenda)
1/2 teaspoon salt
1 egg
Mix together and put over peaches.
Melt 6 tablespoons butter in microwave and pour over mix.

Bake in a 375 degree oven for 35 to 40 minutes.