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INGREDIENTS

• 4 medium apples, peeled and sliced thin
• 1 teaspoon cinnamon
• 1 (16ounce)can whole berry cranberry sauce
• 1 cup quick-cooking oats
• 1/2 cup all-purpose flour
• 1 cup brown sugar
• 1/2 cup butteror margarine
• 1/2 cup chopped pecans

DIRECTIONS

1. Arrange apples in a lightly greased 2-quart baking dish.
2. Sprinkle the apples with cinnamon.
3. Spoon the cranberry sauce over the apples.
4. Combine oats,flour,brown sugar and pecans.
5. Cut in butter until coarse and crumbly.
6. Sprinkle over cranberry layer.
7. Bake at 350 degrees for 30-40 minutes.
8. Serve warm.

INGREDIENTS

• 1 tablespoon butter(15 GR.)
• 8 (3ounce)pork tenderloins , cut crosswise
• 1/2 onion, cut in fine rings
• 3/4 cup fresh cranberriesor frozen cranberriesor canned cranberries
• 1/2-2/3 cup of porto wine
• 1/3 cup liquid honey
• 1/2 teaspoon dried rosemary
• salt and pepper

DIRECTIONS

1. Like most recipes, remember to adjust the above quantities to your taste preferences and should be considered as basic guidelines.
2. Melt butter in saucepan.
3. In saucepan color both sides 1 or 2 minutes per side.
4. Set aside and keep meat warm in a 200°F preheated oven.
5. In same saucepan, add all other ingredients and cook for about 5 minutes.
6. Now add to the saucepan the set aside meat, cover and cook another 5 minutes.
7. Do not overcook since pork tenderloin with light pink center.
8. Taste the sauce and add a little more Porto wine if necessary.
9. asparagus and or zucchinis are appropriate with this dish, pan fried potatoes or oven baked are also suggested.

INGREDIENTS

• 3 cupsall-bran cereal
• 2 1/2 cups water
• 1 1/2 teaspoons baking powder
• 1 (15ounce)box krusteaz fat-free orange cranberry muffin mix

DIRECTIONS

1. (Krusteaz mixes are on the cake mix aisle, the 15 oz is approx, I do not have a box on hand and just guessed for the recipe).
2. Soak the All Bran Cereal in the water for 5 minutes.
3. Spray muffin tins with Pam.
4. Add the baking powder and the muffin mix to the cereal and mix well.
5. Batter will be thick.
6. Drain the can of cranberries and add the berries to the mix.
7. Drop into muffin tins.
8. Bake at 400 degrees for 16-18 minutes or until toothpick inserted in center comes out clean.
9. (Use ONLY the FAT FREE Krusteaz mixes with this recipe- for some reason the regular mixes dont taste as well- they have the orange cranberry, apple Cinnamon and Blueberry- the blueberry is just as good as the orange cranberry, I have not tried apple cinnam).

INGREDIENTS

• 2 cups whole wheat pastry flour
• 2/3 cup sugar substitute(such as Splenda)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons butteror margarine, melted
• 2/3 cuporange juice , use juice from can of mandarin oranges, adding enough orange juice to make 2/3 cups
• 3 eggs, beaten
• 3/4 cup fresh cranberries
• 1 (11ounce)can mandarin oranges
• cooking spray

DIRECTIONS

1. Preheat oven to 375°F.
2. Combine dry ingredients.
3. Melt the butter.
4. Whisk the eggs and orange juice into the melted butter.
5. Add the liquid to the dry ingredients mixing until just moistened.
6. Fold in the cranberries and oranges being careful not to mash the oranges.
7. Spoon the batter into a muffin tin that has been coated with cooking spray.
8. Bake for 15- 20 minutes, or until firm and golden brown.

INGREDIENTS

• 1 (20ounce)can pineapple chunks
• 3 cups all-purpose flour
• 1 3/4 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 eggs
• 1 cupvegetable oil
• 2 teaspoons vanilla extract
• 1 cup tightly packed shredded zucchini
• 1 cup fresh cranberriesor frozen cranberries, coarsely chopped
• 1/2 cup chopped walnuts
• powdered sugar

DIRECTIONS

1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.
2. In a separate bowl, whisk the eggs, oil, vanilla and pineapple.
3. Add to the dry ingredients until blended.
4. Fold in the zucchini, cranberries and nuts.
5. Pour into 2 greased 9 inch pie pans.
6. Bake at 350* for 30-35 minutes or until toothpick inserted into center comes out clean.
7. Cool for 10 minutes before removing from pans then cool completely on wire racks.
8. Just before serving, dust with powdered sugar.
9. Yield: 2 cakes, 8 wedges each.
10. (Can also be baked in one greased loaf pan for 40-60 minutes or until toothpick comes out clean).