I've made this one several times, each time it's a hit! You ever had Starbucks Classic Coffee Cake? This is that recipe! Yes it is! -Topping- 1 c flour (all purpose) 1 c light brown sugar packed 1/2 c butter softened 1tsp cinnamon 1/2 c chopped pecans -cake- 1 cup butter softened 3/4 c light brown sugar packed 1/2 c sugar 2 eggs 1 1/2 tsp vanilla 2 cups all purpose flour 1 tsp baking powder 1/4 tsp salt 1/3 c milk preheat oven 325° Make topping by combining flour w/brown sugar, stick of butter and cinnamon in medium bowl. Mixture should have consistency of moist sand. Add pecans. In large bowl, cream butter, brown sugar, sugar w/mixer til smooth and fluffy. Add eggs, vanilla and mix well. In a Separate bowl combine flour, baking powder, salt. Add dry mixture to moist ingredients, a little at a time. Add milk and mix well. Spoon batter into 9 x 13 pan, buttered and dusted with light coating of flour. Sprinkle crumb topping over batter, be sure topping completely covers batter. Bake cake for 50 mins or until edges begin to turn light brown. Cool and slice. Serves 8

Elisamcs, I've been dealing with low sodium cooking since my husband was diagnosed with congestive heart failure a few years ago. (Jesse, thanks for remembering me.) There are a lot of good resources available. I've listed my favoirtes on my blog, but I'll list them here too. For advice, inspiration, recipes, etc., you can't beat Low Sodium Cooking by Dick Logue. I've linked to the recipe archive, but if you go to the home page, you can sign up for the free newsletter. Each month you'll get a list of recipes. Dick's site also provides information about online sources for low sodium products. Another great source of information and recipes is Don Gazzaniga's site MegaHeart. He also has a free newsletter with recipes. Both Don & Dick have published cookbooks you might be interested in ordering. Although the free newsletters and websites provide plenty of recipes. I order products regularly from online sources specializing in low sodium products. Healthy Heart Market is a great source as are SaltWatcher and HeartWise Food. Another great source of product information is Low Salt Foods. I especially like the low salt foods directory. It gives me some brand names to look for when I'm shopping. Cooking low salt is a real challenge. As others have mentioned, you really need to read labels carefully. Most canned foods and even fresh pork & chicken are loaded with sodium. Luckily, more and more grocery stores are stocking salt free canned beans and tomato products. But be forewarned: Just because a product purports to be low sodium doesn't mean it's acceptable in a low sodium diet. Swanson's sells a lower sodium (for them) chicken broth, but it's still too high in salt content for me to comfortably use. So I use other products. The same is true for grocery store low sodium soy sauce. (You can read about my chicken broth adventures on my blog. I think I've tested every low sodium offering out there.) I've linked to my blog below. (Due to family difficulties, I haven't blogged recently. I hope to get back to it in late Spring.) You should be able to find some more informational links and possibly some help in managing low sodium cooking. It's not as simple as not adding salt to the foods you cook. You have to watch the sodium content of every ingredient you use in your cooking. And no matter what anyone says, some foods just don't make the transition to the world of low sodium cooking very well. If you think I could help you further, feel free to contact me via the GardenWeb email system or through my blog. Good luck! Here is a link that might be useful: Please, DON'T Pass the Salt!

I made these, they're great. Cracker Barrel Old Country Store Dumplings Ingredients: 2 C Flour 2 tsp Baking Powder 1/2 tsp Salt 1 C whole Milk 4 Tbsp Vegetable Oil Preparation: Mix above ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8" thick and cut into 1"x1 1/2" strips. Place into a large sauce pan that you have place 8 cups of water and 3 chicken bouillon cubes that has been brought to boil and the bouillon cubes have been dissolved. Cook 1 half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce. Dumpling Sauce 3 Tbsp Butter 4 Tbsp Flour 1/4 tsp Salt 1 C Whole Milk 2 Chicken Bouillon Cubes (crumbled) 1/2 tsp sugar 1/2 -3/4 C Dumpling Cooking Liquid (after dumplings have been cooked) Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.

This is a weightwatchers recipe, I haven't tried it yet but 2 of my friends have and really like it. macaroni and cheese Prep Time : 18 min Cook Time : 40 min Level of Difficulty : Easy Was : 9 POINTS Now : 6 POINTS main meals : Our rich, creamy macaroni and cheese explodes with flavor for two-thirds of the dish's usual POINTS. Ingredients 12 oz uncooked macaroni, elbow-type 1/2 cup fat-free sour cream 12 oz fat-free evaporated milk 8 oz low-fat shredded cheddar cheese 1 Tbsp Dijon mustard 1/4 tsp table salt 1/4 tsp black pepper 1/8 tsp ground nutmeg 2 Tbsp dried bread crumbs 2 Tbsp grated Parmesan cheese Instructions 1. Preheat oven to 350ºF. 2. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. 3. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. 4. Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. 5. Combine bread crumbs and Parmesan cheese; sprinkle over pasta. 6. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving. Chef Tips We renovated Macaroni and Cheese by:  Using fat-free sour cream instead of regular.  Swapping evaporated fat-free milk for regular milk.  Opting for reduced-fat cheddar cheese instead of the full-fat variety. POINTS  Serves 8  Points per serving - 6