PUMPKIN SPICE PUDDING BUNDT CAKE

Cake: 3 c. Bisquick baking mix 1 c. sugar 1 c. crushed pineapple 1 (3/4 oz.) pkg. Pumpkin Spice instant pudding 1/2 c. vegetable oil 4 eggs Heat oven to 350F.

Grease and flour 12-cup Bundt cake pan. Beat all ingredients in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl constantly, 4 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes, remove from pan. Cool completely.
Icing: 8 oz Cream Cheese, softened 1/4 c. powdered sugar 1/4 c. crushed pineapple Mix ingredients and spread on cooled cake.

Loaf Cake or Cup Cakes

2 cups Bisquick 1 cup sugar 2 eggs 1 cup top milk 2 tablespoons butter 1 tsp. vanilla Combine Bisquick and sugar. Add top milk, well beaten eggs, melted butter, and vanilla. Beat to smooth up batter. Pour quickly into greased and floured 8 inch square pan, or muffin cups. Bake square cake 30 minutes, or cupcakes 20 minutes in a moderately hot oven 400 F.

KIDNEY CLEANSER

Ingredients: 3 celery stalks 2 tomatoes 1 lemon, peeled 2 carrots Water SKIN CLEANSE Ingredients: 1 Cucumber with skin 1/2 bunch Fresh Parsley 1 4-oz. tub Alfalfa Sprouts 4 Sprigs Fresh Mint Water BLOOD BUILDER (IRON-ENRICHED) Ingredients: 2 bunches Grapes 6 Oranges 8 Lemons peeled 1/4 cup Honey Water

Minestrone Soup Recipe

WebMD Recipe from the WebMD Weight Loss Clinic

Ingredients: 5 cups low-sodium beef broth (from packet reconstituted with water or canned) 3 carrots, diced 3 large outer celery stalks, sliced at a diagonal 1 onion, chopped 3 to 4 cloves garlic, minced or pressed

 Preparation:

1 teaspoon dried basil, crushed 1/2 teaspoon dried oregano, crushed 1/4 teaspoon pepper 15 ounces can red kidney beans, drained and rinsed (or great Northern beans) 15 ounces can Italian-style stewed tomatoes (or regular stewed tomatoes) 2 cups zucchini pieces (zucchini halved lengthwise and sliced) 1/2 cup whole- or part-wheat macaroni (or similar shaped pasta) 4 tablespoons freshly grated parmesan cheese (optional)

1. In a large saucepan, combine broth, carrot, celery, onion, garlic, basil, oregano, and pepper. Bring to a boil; reduce heat. Cover; simmer for 15 minutes. 2. Stir in beans, tomatoes, zucchini, and macaroni. Return to boiling; cover and reduce heat to simmer. Cook 10 minutes more or until vegetables are tender. 3. Serve into serving bowls and sprinkle parmesan cheese over the top of each if desired. Yield: 5 servings Nutritional Information: Per serving: 228 calories, 13.5 g protein, 38.5 g carbohydrate, 2.5 g fat (0 g saturated fat), 0 mg cholesterol, 10.5 g fiber, 618 mg sodium (if using less sodium beef broth). Calories from fat: 9%.