Olive Garden Toscana Soup

Olive Garden Toscana Soup

Serves 4 as an appetizer, 2 as an entree

Menu description: "Spicy sausage, russet potatoes, and cavolo greens in a light, creamy broth."

2 3/4 cups chicken stock or broth

1/4 cup heavy cream

1 medium russet potato

2 cups chopped kale

1/2 pound spicy Italian sausage

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1. Combine the stock and cream in a saucepan over medium heat.

2. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.

3. Add the kale.

4. Grill or saute the sausage.  When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick.  Add the sausage to the soup. 

5. Add the spices and let the soup simmer for about 1 hour.  Stir occasionally.

Note: This was hijacked out of a cookbook, but I don't know which one.

Make Your Own 100 Calorie Snacks

Found on the lid of my Ziploc Snack Size bags.

1 small orange

13 animal crackers

3/4 ounce cheddar cheese

1/2 cup dried apricot halves, unsweetened

45 small soy crisps

2 tablespoons mixed nuts ( take 1 TBSP nuts and 1/4 cup dried apricots for a nice snack!)

3/4 cup bran cereal

28 grapes

5 dates, dried, pitted, whole

3 mini chocolate chip cookies

1 cup blueberries

17 dry roasted peanuts

25 jelly beans

3 tablespoons raisins

You have any good ones to add?

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Recipe courtesy Giada De Laurentiis
Show: Everyday ItalianEpisode: Just for Two
6 to 8 servings
Prep20 min
Cook35 min
Total:55 min

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

Roasted Chestnut Sausage Dressing

Roasted Chestnut Sausage Dressing

Recipe courtesy Tyler Florence

Show: Dear Food Network
10 to 12 servings
Prep25 min
Cook45 min
Total:1 hr 10 min

1 medium carrot, peeled and rough chopped
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
1/2 bunch fresh sage
1 1/2 pounds loose sweet Italian sausage
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups cubed sourdough bread, crusts removed
1 pound roasted chestnuts
1 cup low-sodium chicken stock
1/2 cup heavy cream
1 large egg

Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.

In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.

Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

Brickle Dip

Brickle Dip

8 ounces cream cheese, softened (do not use low fat)
1 (12 ounce) bag Heath brickle bits/chips
1 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons vanilla extract

Melt cream cheese and mix in other ingredients.

Serve with Granny Smith apples.

Key Lime Cheese Ball

Key Lime Cheese Ball

This is a fabulous recipe that I adapted from a key lime cheesecake recipe so I could serve a key lime cheese ball. NO more using that icky key lime powdered mix or jell-o! I serve cinnamon graham crackers, croissant and pound cake with this lovely creation. I have also served oven baked flour tortillas sprinkled with cinnamon sugar.

SERVES 26 , 1 Cheese Ball

4 (8 ounce) packages cream cheese, room temperature
2/3 cup sugar
1/4 cup graham cracker (coarsely crushed cinnamon flavor)
2 tablespoons key lime juice
2 tablespoons key lime zest (grated )

Combine all ingredients in a mixing bowl until well combined.

Form into a ball, wrap in plastic wrap and chill in the fridge for 2 hours until ball is solid.

Remove cheese ball from the fridge and roll in the graham cracker crumbs.

Serve with extra cinnamon graham crackers, baked croissants and pound cake.

Broccoli Casserole

1 lb bag chopped broccoli, thawed
1 large carrot, grated
1 teaspoon grated onion
8 ounces sour cream
1 can cream of chicken soup
1 tablespoon flour, may need more if you do not thaw the broccoli first
1-2 cups Peppridge Farm stuffing, depending on your tastes
4-8 tablespoons melted butter, depending on your tastes

Preheat oven to 350º.

Combine broccoli, carrot, onion, sour cream, cream of chicken soup and flour; mix well. Top with stuffing. Drizzle with butter.

Bake until bubbly, about 30 minutes.

Spicy Marinated Shrimp

Spicy Marinated Shrimp

2 pounds large shrimp, peeled and deveined
1 tablespoon salt
1 lemon, cut in half
8 cups water
3/4 cup white wine vinegar or tarragon vinegar
3/4 cup olive oil
1 to 2 serrano chiles (more or less, depending on taste), seeds and veins removed, finely minced OR 1 dried chile de árbol, crushed (no seeds)
1/4 cup fresh cilantro, chopped
2 large cloves garlic, minced or pressed
2 tablespoons fresh cilantro, chopped (if desired)
3 green onions (white part only), minced
freshly ground black pepper, to taste

Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain.

Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.

To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well. Arrange in a serving dish, and serve immediately.

Note: If you buy unpeeled shrimp, you will need about 4 pounds of unpeeled shrimp to equal 2 pounds of peeled shrimp.

Shake and Bake

Shake and Bake

2/3 cup nonfat dry milk

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

2 tsp. paprika

2 tsp. powdered chicken bouillon (Wylers)

1 tsp poultry seasoning

1 tsp. parsley

1 tsp. onion flakes

Mix together and bag it! Can be used on chicken or fish, just Shake and Bake!

Almost Hamburger Helper

Almost Hamburger Helper
2 cups nonfat dry milk
1 cup cornstarch
1/4 cup beef bouillon powder
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder
Mix the ingredients together and store in an air-tight container.

Use mix as a base for the following dinners.

Chili Mac:
1 lb ground beef, browned and drained
1 c water
1/2 c macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T chili powder
1/2 cup mix
Combine all and simmer 20 minutes or until macaroni is cooked

Stroganoff:
1 lb ground beef, browned and drained
2 c water
1/2 c mix
2 c uncooked egg noodles
1/2 cup sour cream
Combine all except sour cream.

Simmer 20 minutes or until noodles are tender.

Stir in sour cream and serve.

Potato Beef Casserole:
1 lb ground beef, browned and drained
3/4 c water
6 potatoes, peeled and thinly sliced
1 c frozen mixed veggies
1/2 cup mix
Combine all and simmer, covered, until potatoes are tender,

about 30 minutes, stirring occasionally. Remove cover

and cook until excess water is evaporated.

Quick Lasagna:
1 lb ground beef, browned and drained
1/2 c mix
1 onion, chopped
2 c water
16 oz tomato sauce
3 c lasagna noodles, uncooked, broken in bits
1/4 c parmesan cheese
2 c mozzarella cheese, shredded
Combine all except mozzarella in large skillet.

Bring to a boil, let simmer for 15 minutes or until

noodles are cooked. Top with mozzarella.

Turn off heat and let cheese melt.

Buttery Garlic Rice Mix

Buttery Garlic Rice Mix
Ingredients:
1 cup long grain white rice or brown rice
2 chicken bouillon cubes
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon turmeric
2 teaspoons dry parsley

Directions:
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and seal and the container. Store on the pantry shelf. Make several at a time for the most convenience.

To Prepare:
Combine 2 tablespoons margarine, 1 package of Buttery Garlic Rice Mix and 2 cups water in a 2 quart saucepan. Bring the mixture to a
boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done.

White rice should cook for 20 minutes and brown rice should cook for 45 minutes. Serve hot.

Linguine Pasta with Spicy Chicken Sauce

Linguine Pasta with Spicy Chicken Sauce

Prep Time:10 min

Start to Finish:30 min

Makes:4 servings

8 ounces uncooked linguine

2 tablespoons olive or vegetable oil

2 cloves garlic, finely chopped

2 teaspoons anchovy paste

1 red jalapeno chile, seeded and finely chopped

2 tablespoons chopped sun-dried tomatoes packed in oil

1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves

1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces

2 medium red or yellow bell peppers, cut into 1x1/4-inch strips

1/2 cup dry red wine or Progresso® chicken broth (from 32-ounce carton)

1/2 cup freshly grated or shredded Parmesan cheese

1. Cook and drain linguine as directed on package.

2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook garlic, anchovy paste, chile and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden.

3. Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center.

4. Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated. Sprinkle with remaining 1/4 cup cheese.

Nutrition Information:

1 Serving: Calories 470 (Calories from Fat 130); Total Fat 15g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 45mg; Sodium 690mg; Total Carbohydrate 55g (Dietary Fiber 4g, Sugars 4g); Protein 28g Percent Daily Value*: Vitamin A 40%; Vitamin C 70%; Calcium 20%; Iron 20% Exchanges: 3 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 1 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Fresh Tomato Spaghetti Sauce

Fresh Tomato Spaghetti Sauce
1/4 c. vegetable oil
2 lg. onions, chopped
2 cloves minced garlic
1 lg. green pepper, chopped
12 c. fresh tomatoes, peeled
3 (12 oz.) cans tomato paste
3 tbsp. sugar
1 tbsp. salt
3/4 tsp. pepper
3 tbsp. oregano
2-3 bay leaves

Heat oil in large kettle and cook onion, garlic and green pepper until tender. Add remaining ingredients, stir well after each addition.

Simmer uncovered for 45-60 minutes. Remove bay leaves. Meatballs may be added now and cook for 30 minutes. This sauce freezes well.

Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese

Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese

Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

Show:   Sara's Secrets

Episode:   Global Noodles

2 pounds red and yellow cherry tomatoes

3 tablespoons extra-virgin olive oil

2 teaspoons kosher salt

1 pound penne

6 ounces fresh goat cheese

1 cup loosely packed fresh basil leaves, torn into pieces

Additional kosher salt and freshly ground black pepper

Preheat the oven to 250 degrees F.

Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.

Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

Cowboy Spuds

Cowboy Spuds
1/2 pound thick sliced bacon
1 1/2 cups sliced onions
6 medium potatoes, unpeeled and cut into 1/4" slices
1/4 t. salt
1/4 t. black pepper, divided
1 1/2 cups milk
1/4 cup chopped parsley
Cut bacon crosswise into 1/2" pieces and sauté in a skillet until crisp. Remove, drain on paper towels and set aside. Sauté onions in bacon drippings until tender. Remove half of the onions. Arrange half of the potatoes over onions in a skillet. Sprinkle with 1/8 t. pepper.

Add remaining onions. top with remaining potatoes and sprinkle with remaining salt and pepper. Pour milk over potatoes. Add half of the reserved bacon and heat to boiling.

Reduce heat and simmer, covered, for about 25 minutes or until potatoes are tender. Sprinkle with parsley. Makes 4 servings.

Fried Goat Cheese Cigars

These are really, really good!

Fried Goat Cheese Cigars

Yield: 24 Servings

9 oz Fresh goat cheese; crumbled
1/2 c Chopped fresh parsley
1 Egg
1 tb Minced garlic
1 1/2 ts Paprika
1/2 ts Salt
1/2 ts Pepper
24 Wonton wrappers
1 Egg; beaten
Oil for frying

Mix cheese, parsley, egg, garlic, paprika, salt, and pepper. Place a scant tablespoonful on each wonton wrapper, in a strip along one edge, leaving 1/4" edge. Fold sides in and roll up. Brush edge with egg and press to seal.

Heat 1/4 cup oil until hot. Fry 6 at a time, until a deep golden brown, turning once, about 1 minute per side. Add more oil to skillet as needed. Serve hot.

Chili Cheese Tomatoes

Amy's Note: I don't care for canned green chilies and would probably substitute a chopped serrano or something similar.

Chili Cheese Tomatoes

1 cup sour cream
1/2 t. salt
1/4 t. pepper
1 T. flour
2 T. chopped green onions
2 T. chopped green chilies
3 tomatoes, peeled (drop in boiling water for 1 minute and slice thick)
2 cups cheddar cheese, shredded

Combine sour cream, salt, pepper, flour, onions, and chiles. Place tomato slices on a cookie sheet. Cover them with sour cream mixture and then cheese. Broil 4" from heat for 4 minutes or until cheese is melted.

Serves 4

Butter Crunch Clusters

Butter Crunch Clusters

1/2 cup Butter
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios Cereal
1 cup salted cocktail peanuts or Spanish peanuts
Heat butter in 3-quart saucepan over low heat until melted. Stir in brown sugar and corn syrup. Heat to boiling over medium heat, stirring constantly.

Boil and stir 1 minute; remove from heat. Stir in cereal and peanuts until well coated. Drop mixture by tablespoonfuls onto waxed paper; cool.
Makes 24 Cookies

Amy’s Note: With the variety of Cheerios on the market today and the amount of nuts (ha ha) out there, the possibilities with this are endless.  I’m thinking Frosted Cheerios and cashews at this point.

Tasty Trail Mix

Tasty Trail Mix
Serves: 10
Serving Size: 1/4 cup
Filling and sweet -- try this good-for-you treat!

INGREDIENTS
Pick one ingredient from each list.
DRIED FRUIT (1 cup chopped)
Raisins
Dried pineapple
Dried apple rings
Pitted prunes
Dried peaches
Dried apricots
Mixed dried fruit
Dried banana chips
CEREAL (1 cup)
Bran Chex
Wheat Chex
Rice Chex
Corn Chex
Shredded wheat
Cheerios
Kix
NUTS & SEEDS (1/2 cup)
Sunflower seeds
Mixed nuts
Peanuts
Cashews
Pecans
Walnuts
EXTRAS (Optional) (1/2 cup)
Toasted soybeans
Popcorn
Pretzels
Chocolate chips
M & M candies
Peanut butter chips
Butterscotch chips

DIRECTIONS
Mix well and store in an airtight container.

NUTRITION INFO
Calories: 345
Fat: 14 g
Carbohydrates: 50 g
Protein: 14.5 g

Lone Star Cheese Ball

Lone Star Cheese Ball

2 C. shredded Cheddar cheese
1 (8 oz) pkg. reduced fat cream cheese
2 T. butter
1/8 t. onion powder
1/8 t. garlic powder
1/4 C. chopped green chilies
1/2 C. baked nacho tortilla chips crushed
1 T. minced fresh cilantro
tortilla chips

In a food processor, combine the first 5 ingredients; cover and process until blended.  Stir in chilies.  Cover and refrigerate for 1 hour. 

Shape into ball.  Combine crushed tortilla chips and cilantro; roll cheese ball in chip mixture.  Serve with tortilla chips.  Refrigerate leftovers. 

Makes 2 cups.

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water
Preheat vegetable oil in a deep-fryer to 350 degrees F.
In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.

Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter.

Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water.

Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.

Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

Chili Con Queso Dip
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons hot sauce
In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Spicy Almonds

Spicy Almonds

Serves: 4

If you’re looking for a unique snack for work or in front of the TV, these almonds make a perfect portable alternative.

  1 cup almonds

  1 &1/2 teaspoons olive oil

  1/2 tablespoon paprika

  1/2 teaspoon chili powder

  1/2 teaspoon ground cumin

  1 teaspoon garlic salt

  Dash fresh ground pepper

1. Roast almonds in oil, stirring frequently in a skillet over medium low heat until slightly browned and crispy.

2. Toss nuts with spices until evenly covered.

3. Spread out on aluminum foil to cool completely and then store in an airtight container.

NUTRITION INFO (per serving)

Calories: 223.9

Fat: 19.9 g

Carbohydrates: 7.5 g

Protein: 7.7 g

Blueberry Flax Pancakes

Blueberry Flax Pancakes

About 8 to 12 pancakes

These are really so good and easy to make. The flax seed meal and blueberries make these a healthier pancake.

1 1/2 cups dry pancake mix

1/2 cup flax seed meal

1 cup skim milk

2 eggs

1 cup fresh or thawed frozen blueberries

Set a nonstick skillet over medium heat.

In a medium bowl, stir together the milk and eggs. Pour the liquid into the dry ingredients and stir just until moistened.

Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook, until browned on the other side.

Banana-Sour Cream Coffee Cake

Banana-Sour Cream Coffee Cake

1 1/4 cup sugar, divided into 1/4 cup & 1 cup
½ cup chopped pecans
1 tsp ground cinnamon
1/2 cup (4 oz) butter or margarine, softened
2 large eggs
1 cup mashed banana (2 bananas)
½ cup sour cream
½ tsp vanilla extract
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Preheat oven to 350.

Stir together 1/4 cup sugar, pecans, & cinnamon; sprinkle ½ mixture in a well-greased Bundt pan.

Beat butter at medium speed until creamy. Gradually add remaining 1 cup sugar, beat 5 to 7 minutes til light & fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add banana, sour cream & vanilla. Beat at low speed just until blended.

Combine flour, powder, soda & salt. Fold into butter mixture. Pour ½ batter into prepared pan. Sprinkle with remaining pecan mixture. Top with remaining batter.

Bake for 45 minutes or until a wooden pick comes out clean.

Banana Pancakes

Banana Pancakes

Servings: 6
Preparation Time: 10 min.
Cooking Time: 5 min.

Ingredients:

• 1-1/2 cups all purpose flour
• 2 Tbs. sugar
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1 egg, lightly beaten
• 1-1/3 cups milk
• 3 Tbs. vegetable oil
• 1 banana, mashed
• 1/4 cup chopped walnuts

Cooking Directions:

Sift first 4 ingredients together in a bowl. Combine next 4 ingredients in another bowl. Stir milk mixture into flour mixture just until combined. Stir in walnuts. Heat a heavy nonstick skillet or griddle over medium high heat to 375° F. When hot, lightly brush surface with oil. Add about 1/3 cup of batter per pancake to skillet and cook 2-3 minutes, until small holes appear in the batter and bottom is browned. Repeat process until all pancakes are cooked. Serve immediately with desired toppings or keep warm in a 200° F oven until ready to serve.

Per Serving: calories 285, fat 12.6g, calories from fat 40%, protein 7.3g, cholesterol 38.5mg, dietary fiber 1.8g

Pumpkin Pancakes

Pumpkin Pancakes

Servings: 8
Preparation Time: 10 min.
Cooking Time: 10 min.

Ingredients:

• 2 cup biscuit mix
• 2 Tbs. brown sugar, firmly packed
• 2 tsp. cinnamon
• 1 tsp. ground allspice
• 1-1/2 cups evaporated milk
• 1/2 cup solid pack pumpkin
• 2 Tbs. vegetable oil, more for skillet
• 2 egg
• 1 tsp. vanilla extract
• butter, {maple syrup or honey}

Cooking Directions:

Combine first 4 ingredients in a mixing bowl. Add remaining ingredients, except butter and maple syrup, and mix thoroughly with an electric mixer until smooth. Heat a heavy griddle or skillet over medium high heat. Lightly oil griddle and pour about 1/3 cup of batter per pancake. Cook until edges are dry and top is bubbly. Turn cakes and cook until golden. Serve with butter and maple syrup.

Per Serving: calories 260, fat 12.0g, calories from fat 42%, protein 7.4g, cholesterol 60.9mg, dietary fiber 1.4g

Turtle Pumpkin Pie

Turtle Pumpkin Pie

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 packages. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

BEAT milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.

REFRIGERATE 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.

Pumpkin Potion No. 9

Pumpkin Potion No. 9

1 cup heavy whipping cream
2 T. sugar
1 t. ground ginger
4 cups 2 percent or whole milk
1/2 cup plus 2 T. sugar
1/2 cup plus 2 T. pumpkin pie filling
1/2 t. pumpkin pie spice

To make the ginger whipped cream: in a medium bowl, beat the whipping cream, sugar and ginger until peaks form. It can be prepared 1 day ahead and stored in the refrigerator; whisk before serving. Makes 2 cups.

Combine the milk, sugar, pie filling, and pie spice in a medium pan over medium to medium high heat. Stir to dissolve the pie filling. Continue heating until steaming but not simmering. Remove from the heat. Pour into mugs. serve topped with dollops of ginger whipped cream. reserve the remaining whipped cream for another use.

You can buy pumpkin pie spice in the spice aisle at the grocery store, or make it yourself by combining equal parts ground cinnamon, nutmeg, allspice, cloves and ginger.

Serves 4

Southern Apple Crumble

Southern Apple Crumble

Prep Time:20 min

Start to Finish:1 hr 20 min

Makes:9 servings

Filling:

3 large apples, peeled, coarsely chopped (about 3 cups)

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 to 2 teaspoons ground cinnamon

1/4 cup cold butter or margarine, cut into small pieces

Topping:

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup butter or margarine, melted

1/2 cup chopped pecans

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.

2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.

3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

High Altitude (3500-6500 ft): Heat oven to 325°F.

Nutrition Information:

1 Serving: Calories 480 (Calories from Fat 200); Total Fat 22g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 40mg; Sodium 320mg; Total Carbohydrate 67g (Dietary Fiber 2g, Sugars 43g); Protein 5g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch:

Serve with a scoop of ice cream or a dollop of whipped cream.

Apple Streusel Cheesecake Bars

Apple Streusel Cheesecake Bars (Cookie Mix)

Prize-Winning Recipe 2007! Oatmeal cookie mix and pie filling make it easy to get a delicious apple pie-like bar.

Prep Time:20 min

Start to Finish:3 hr 40 min

Makes:24 bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup firm butter or margarine

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Bake 40 to 45 minutes.

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Nutrition Information

1 Serving: Calories 240 (Calories from Fat 110); Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 40mg; Sodium 170mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 19g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

S’Mores Sandwich Bar Cookies

S'Mores Sandwich Bar Cookies

1 stick of butter or margarine, softened
3/4 c sugar
1 egg
1 tsp vanilla
1 1/3 c flour
3/4 c graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
5 Hershey's chocolate bars (1.55 oz ea)
3 c mini marshmallows

Heat oven to 350. Grease a 8 in baking pan.

Beat butter and sugar until well blended in a large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture beating until blended.
Press half of dough into prepared pan. Bake 15 minutes.

Unwrap chocolate bars; arrange over baked layer, breaking if needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly brown. Cool completely on wire rack.

Cuts into 16 bars

Chips Ahoy Peanut Butter Cheesecake Squares

Chips Ahoy Peanut Butter Cheesecake Squares
20 Peanut Butter Chips Ahoy Chocolate Chip Cookies, finely crushed
3 Tbsp. margarine or butter, melted
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/4 cup creamy peanut butter
Preheat oven to 350°F. Mix crumbs and margarine; press firmly onto bottom of 9-inch square baking pan.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1/2 cup of the batter; set aside.

Spread remaining batter over crust. Stir peanut butter into reserved 1/2 cup batter. Spoon over cheesecake. Cut through batter with knife several times for marble effect.

Bake 35 to 40 min. or until center is almost set. Cool completely on wire rack. Cover.

Refrigerate 3 hours or overnight. Cut into 25 squares. Store in airtight container in refrigerator.

Blueberry Cloud Pie

Blueberry Cloud Pie

1 1/4 C. miniature marshmallows
3 T. butter cubed
2 1/2 C. crisp rice cereal
1 (3 oz.) pkg. berry blue gelatin
1/2 C. boiling water
1/2 C. cold water
2 C. heavy whipping cream
5 T. confectioners' sugar
1 2/3 C. fresh blueberries
additional fresh blueberries

In large saucepan combine marshmallows and butter.  Cook and stir over medium heat until marshmallows are melted.  Stir in cereal.  With greased hands press onto the bottom and up the side of a greased 9" pie plate.  Set aside. 

In large bowl dissolve gelatin in boiling water; stir in cold water.  Refrigerate until partially set, about 1 hour.

In a small mixing bowl, beat cream until it begins to thicken.  Add sugar, beat until soft peaks form.  Fold berries and 3 cups whipped cream into gelatin mixture.  Pour into crust.  Refrigerate pie and remaining whipped cream for up to 4 hours.  Garnish with reserved cream and additional blueberries.

Blueberry Pudding Cake

Blueberry Pudding Cake

Serves 6

2    cups fresh or frozen blueberries, thawed
2    tablespoons fresh lemon juice
2   teaspoons grated lemon peel
1    cup flour
2/3    cups sugar
2    teaspoons baking powder
1/2    teaspoon baking soda
1/2   teaspoon cinnamon
1/4    teaspoon ground ginger
1/4    teaspoon salt
1/8    teaspoon nutmeg
1/2    cup milk
1    egg
1/4    cup butter, melted
1    teaspoon vanilla
1/2    cup sugar
1    tablespoon cornstarch
1    cup boiling water

Combine blueberries, lemon juice and lemon peel in a greased 8-inch square baking dish; set aside.  Combine next 8 ingredients (flour through nutmeg) in a bowl.  Whisk together milk, egg, melted butter and vanilla until blended.  Add milk mixture to flour mixture and stir just until combined.

Spoon batter over blueberry mixture, spreading evenly.  Combine 1/2 cup sugar and cornstarch, sprinkle over batter. Gradually pour boiling water over top, covering evenly. 

Bake at 350° for 40 to 45 minutes or until a cake tester inserted in center of cake layer comes out clean.  Serve warm.

Apple-Pecan Cheesecake

Apple-Pecan Cheesecake

Prep Time: 15 min
Total Time: 5 hr 40 min
Makes: 16 servings
From: Kraft.com
1-1/2 cups HONEY MAID Graham Cracker Crumbs 
1/4 cup (1/2 stick) butter, melted 
2 Tbsp. brown sugar 
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1-1/2 cups packed brown sugar, divided 
1 tsp. vanilla 
1 cup BREAKSTONE'S or KNUDSEN Sour Cream 
4 eggs 
3 apples, peeled, chopped 
3/4 cup PLANTERS Chopped Pecans 
1 tsp. ground cinnamon 

HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of prepared pan. 

BEAT cream cheese, 1 cup brown sugar and the vanilla in large bowl with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter. 

BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. 

Pineapple Pretzel Fluff

Pineapple Pretzel Fluff

1 cup coarsely crushed pretzels
1/2 cup butter or margarine, melted
1 cup sugar, divided
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
1 (12 ounce) container frozen whipped topping, thawed

In a bowl, combine pretzels, butter and 1/2 cup sugar. Press into a 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 7 minutes. Cool. Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture.

Golden Orange Cupcakes

Golden Orange Cupcakes
SERVINGS 15 

    * 1/2 cup shortening
    * 1 cup sugar
    * 4 egg yolks
    * 1 teaspoon vanilla extract
    * 1 teaspoon orange extract
    * 2 cups cake flour
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1/3 cup water
    * 1/3 cup orange juice
    * Orange Buttercream Frosting or frosting of your choice

In a large mixing bowl, cream shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water and orange juice.
    Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 15 cupcakes.   

Chocolate Kahlua Pound Cake

Chocolate Kahlua Pound Cake
Cake:
1 box devil's food cake mix
1/2 c. sugar
1/3 c. oil
3 eggs
3/4 c. water
1/4 c. bourbon
1/2 c. Kahlua
3/4 c. black coffee, double strength
2 tsp. cocoa
Icing:
1/2 stick butter
1 c. sugar
1/3 c. evaporated milk or half and half
1 1/2 c. chocolate chips

Preheat oven to 350 degrees. Grease a bundt pan.

Cake:
Mix all ingredients and beat for 4 minutes. Put mixture into greased bundt pan and bake at 350 degrees for 50 minutes. Let cool for 10 minutes, then ice.

Icing:
Heat butter, sugar and milk to boiling or until sugar is completely dissolved. Add chocolate chips and stir until melted; pour over cake immediately.

Sandwich Spreads

Sandwich Spreads

Again, hijacked from my Weight Watchers newsletter... Can't help it, school's started again. LOL

Look forward to lunch and leftovers! Our spreads will turn your boring sandwich into a gourmet meal.

Sure, you're watching calories, but a sandwich without a condiment is like a road trip without a CD player—much less exciting than it should be.  Rather than always resorting to low-fat mayo, try one of these homemade spreads for a jolt of flavor on any sandwich, without piling on the calories—just a couple of tablespoons pack a serious punch.

If you have spread leftovers, we've included ideas for working them into an elegant supper. But the best part is how each can be prepared in less than 10 minutes, so you get great flavor without spreading yourself too thin.

Quickie Muffaletta Tapenade
The chunky olive salad atop the classic New Orleans sandwich is just as responsible for its deliciousness as all those cured meats. This version has no added oil, but piled onto a turkey, prosciutto or tuna salad sandwich, you won't even miss it.

Roughly chopping all the components with a knife gives them a wonderful texture, but if you prefer to use a food processor, process ingredients separately until coarsely chopped (do not mash to a paste!) and mix together in a bowl.

Easy prep: Chop 1 cup mixed pitted brine-cured olives and transfer to a bowl. Add 1 teaspoon red wine vinegar, 1/2 teaspoon salt and freshly ground pepper over top of olives and stir to combine. Mix in 1/2 cup drained chopped roasted red peppers and 1/2 cup chopped fresh parsley. Stir in a dash of oregano and, if you like your muffaletta pungent, one minced clove garlic.

Have leftovers? Serve as an antipasto with toasted whole-wheat pita wedges.

White Bean Pesto
This gains its body from pureed white beans, not cheese or high-fat pine nuts, but it's just as flavorful as the original. Try on turkey or chicken sandwiches, or spread on crusty bread to make crostini. It's a delicious way to eat your healthy oil for the day!

Easy prep: Toss into a food processor 1 cup canned drained white beans, 1 garlic clove (cut into a few pieces), 1 cup packed fresh basil leaves, 1/2 teaspoon salt, 1/4 cup extra-virgin olive oil and freshly ground black pepper. Process until smooth. Makes about 1 1/4 cups.

Have leftovers? Even if you've shied away from whole-wheat pasta before, you'll love how its nutty bite complements this creamy sauce. Toss some pesto with whole-wheat spaghetti cooked to al dente, stirring in some reserved pasta water to thin the sauce a bit. Serve with freshly grated Parmesan cheese.

Roasted Garlic Spread
Roasting brings out garlic cloves' natural sweetness, making them an excellent partner for roast beef or cheese sandwiches.

Easy prep: Preheat the oven to 350ºF. Remove the papery outer skin of a bulb of garlic, and with a paring knife or kitchen scissors, trim the tips of each clove. Place whole bulb on a piece of foil and drizzle with 1/2 teaspoon olive oil, then wrap in the foil, place in the oven and roast until cloves are tender when pierced with the tip of a knife, about 1 hour. Allow bulb to cool several minutes, then, using an oven mitt to protect your hands, turn bulb over and squeeze the softened cloves from bulb into a small bowl. Season with salt and pepper to taste.

Have leftovers? Stir cloves in with boiled potatoes and mash them together for extra flavor without extra fat, or mash and stir into soup for extra body and flavor.

Carrot-Ginger Spread
A nod to the classic Japanese salad dressing, this spread is delicious with tuna salad or lean roast beef sandwiches.

Easy prep: Toss into the bowl of a food processor 5 medium carrots (cut into large pieces), 1 small shallot, 2 pieces peeled fresh ginger (about 1 by 1 1/2 inches each), 2 tablespoons low-sodium soy sauce, 2 tablespoons water, 1 tablespoon seasoned rice vinegar and 1 tablespoon vegetable oil. Pulse to a paste.

Have leftovers? It still makes salad greens irresistible. To convert to a dressing, whisk in an additional tablespoon oil, 2 tablespoons rice vinegar and 1 tablespoon soy sauce.

Salsa Giardiniera
Giardiniera is an Italian condiment of mixed, pickled vegetables marinated in oil. This spread is a quick and easy way to add a spicy Italian tang to any meat sandwich.

Easy prep: Puree 1 cup giardiniera vegetables (make sure to remove any stems from hot peppers) with 1/2 cup canned drained white beans or chickpeas.

Have leftovers? Stir into hummus for a burst of tanginess.

Horseradish Mustard
These two sandwich greats add a serious kick to any combination, and the "recipe" is simple as can be.

Easy prep: Stir 1 tablespoon drained horseradish into 3 tablespoons Dijon mustard.

Have leftovers? This tangy combo makes a great dressing for warm potato salad. Boil six quartered new potatoes until very tender; drain and place in a large bowl. Add 1 teaspoon white vinegar, 1 teaspoon olive oil, 1/2 teaspoon salt and freshly ground black pepper and toss to combine. Then stir in 2 teaspoons of horseradish mustard and a handful of chopped, fresh sugar snap peas. Serve warm.

Herbal Salad Dressing

Herbal Salad Dressing

• 3/4 cup Olive Oil
• 1/3 cup Red Wine Vinegar
• 3 Garlic cloves, minced
• 1 tablespoon each: fresh Basil, Parsley, & Chives
• 1 teaspoon each: fresh Dill, Marjoram, Tarragon
• Salt & Pepper to taste

Blend all ingredients together in a jar or cruet. Refrigerate overnight. Shake before using. Store any unused dressing in refrigerator.

Vermont Cranberry Spread

VERMONT CRANBERRY SPREAD

2 pkg. (8 oz. each) cream cheese, softened

1 cup sweetened dried cranberries

2/3 cup maple syrup

1/2 cup chopped pecans

Combine all ingredients and refrigerate overnight.

Serve with assorted crackers.

Cranberry Relish

CRANBERRY RELISH

12 oz. fresh cranberries

1/4 cup lemon juice

3/4 cup sugar

1/4 tsp. ground cinnamon

3/4 cup dried dates

1/4 tsp. ground ginger

1/2 cup raisins

Floral Ice Bowl, optional (recipe follows)

1 1/2 cups water

In medium saucepan, combine cranberries (rinsed and drained), sugar, dates (cut into pieces), raisins, water, lemon juice, cinnamon and ginger. Over medium-high heat, bring mixture to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Cover and chill before serving.

Serve in Floral Ice Bowl (recipe below), if desired.

Makes 1 quart

FLORAL ICE BOWL

Water

Transparent tape

Assorted edible flowers

Set aside 2 freezer-proof glass or aluminum bowls of same shape, 1 about 2 inches smaller than other. Pour 1 inch of water into larger bowl. Place bowl in freezer, making sure it is standing perfectly flat.

When water has frozen, remove bowl from freezer. Place smaller bowl inside larger, resting on ice. Tape bowls together at rims to make sure they don't shift. Pour water into gap between 2 bowls. Have it come halfway up side. Stick edible flowers into water all around perimeter of bowl. Use pencil or skewer to push flowers down if necessary. Place bowls in freezer again, until water has frozen.

Remove bowls and add another layer of water to reach top. Freeze again.  When ice bowl is frozen solid, remove bowls from freezer. Remove tape. Try to separate bowls. If necessary, run under tepid water just until bowls release. Place ice bowl back into freezer until needed.  Serve bowl on chilled glass plate or tray to catch drips.

NOTE: Try this concept with herbs, or slices of citrus fruit instead of edible flowers. Use bowl to hold pretty side dish like Cranberry Relish, crisp green salad, or cold dessert like fresh berries or ice cream.

Adapted from source: The Kosher Palette by Joseph Kushner Hebrew Academy

Sun Dried Tomato Spread

Sun Dried Tomato Spread

2 (8 oz) pkg. cream cheese softened
2 C. mayonnaise
1/4 C. finely chopped onion
4 garlic cloves minced
1 (7 oz) oil packed jar sun dried tomatoes drained and chopped
2 C. shredded Mozzarella cheese
2 C. shredded Italian cheese blend
1 C. shredded Parmesan cheese divided
assorted crackers

In a large mixing bowl combine the cream cheese, mayonnaise, onion and garlic until blended.  Stir in tomatoes and red peppers.  Stir in mozzarella, Italian cheese blend and 3/4 C. Parmesan cheese.

Transfer to a greased 9x13 baking dish.  Sprinkle with the remaining Parmesan cheese.  Bake uncovered at 350 for 18-22 minutes or until edges are bubbly and lightly browned.  Serve with crackers.

Grab and Go Wraps

Grab and Go Wraps

Hijacked shamelessly from a Weight Watchers news letter...

We've got lots of ideas to spice, fill, and season the wrap so you'll have lunches with variety and taste.

Everyone loves wraps. And why not? They’re excellent grab-and-go lunches.

What’s better is that you can make a filling well in advance, then have lunch (or even dinner) for several days as the filling stays in the fridge.

Filling
Covered, will keep refrigerated for…

Salmon Salad Wrap Filling
3 days

Sun-Dried Tomato Hummus
7 days

Turkey Enchilada Wrap Filling
4 days

Concerned that things will get boring? Not a chance—we’ve got plenty of ideas to spice, fill and season wraps so you’ll have lunches rich with variety and taste. Start your chopping…so that you may have a healthy lunch on the run. Just remember, the POINTS® values apply only to the fillings.

Salmon Salad Wrap Filling

Makes 4 servings
POINTS® value | 3 per ½ Cup Serving

Nothing’s easier—or tastier—than this quick salmon salad filling. And it's not just limited to wraps. You can eat it in lettuce leaves or large, hollowed-out tomatoes. Want it spicier? Give the mix several dashes of hot red pepper sauce.

Ingredients

1 1/3 cup canned salmon, drained
1/4 cup fat-free mayonnaise
1/4 cup dill pickle, chopped
1/4 cup celery, chopped
1/4 cup red onion, chopped
1 1/2 tsp lemon-pepper seasoning

Instructions

Mix all the ingredients in a medium bowl.

Sun-Dried Tomato Hummus

Makes 6 servings
POINTS® value | 2 per 1/3 Cup Serving

Hummus is a Middle Eastern spread made from ground chickpeas—but once you beef it up with lots of flavors and textures, it’s great in a wrap for an on-the-go lunch. Or try it on its own as a dip for cut-up vegetables or even as a topping on a baked potato.

Ingredients

1 oz sun-dried tomatoes (do not use those canned in oil)
1 3/4 cups canned chickpeas, drained and rinsed (one 15 1/2-ounce can)
3 Tbsp lemon juice
2 Tbsp tahini
1 clove garlic, minced
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp ground black pepper

Instructions

1. Bring a tea kettle of water to a boil over high heat. Place the sundried tomatoes in a medium bowl; cover with boiling water to a depth of 1 inch. Set aside to soak for 10 minutes.
2. Drain tomatoes, reserving 3 tablespoons of the soaking liquid.
3. Place the soaked tomatoes, chickpeas, lemon juice, tahini, garlic, onion powder, salt and pepper in a large food processor fitted with the chopping blade. Process until smooth, scraping down the inside of the canister as necessary.

Turkey Enchilada Wrap Filling

Makes 4 servings
POINTS® value | 2 per 1 Cup Serving

There’s not much work here—other than making the wrap for lunch before you’re out the door for work in the morning. This filling also makes a great topper for nachos on game day.

Ingredients

8 ounces cooked deli turkey meat, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, seeded and diced
1/4 cup red onion, chopped
1/3 cup barbecue sauce
1 tsp ground cumin

Instructions

Stir all the ingredients in a large bowl.

To make a wrap:

Lay a medium, fat-free, whole wheat tortilla flat (a POINTS value of 1) on your work surface. Place the filling in a line down the center of the tortilla. Roll the wrap closed and keep refrigerated until you’re ready to eat. Want even more flavor? Add any of these extras:

• For a POINTS value of 0:
  1/4 cup alfalfa or other sprouts
  1/4 cup shredded carrots
  2 Tbsp sliced radishes
  2 Tbsp diced cucumber
  2 pitted black or green olives, minced
  1 diced jarred pimiento or roasted red pepper
  1 sliced pickled jalapeño chile, minced
  Several leaves green leaf, red leaf, or Romaine lettuce, chopped
• For a POINTS value of 1:
  2 Tbsp reduced-fat sour cream
  2 Tbsp low-fat shredded Cheddar or Swiss cheese

Maple Banana Bread

Maple Banana Bread

1/2 cup butter, melted
1/2 cup maple syrup
1 egg
2 ripe bananas
1/2 teaspoon maple extract
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup chopped walnuts
3 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.

In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

Moist Pear Bread

Moist Pear Bread

2 pears (peeled, cored & chopped fine) 

1 pear (peeled, cored and mashed)

1 egg, lightly beaten

1 egg white, lightly beaten

1 tsp. vanilla extract

1 ½ cups all-purpose flour

1 cup white sugar

¼ cup instant vanilla pudding mix

1 ½ tsp. cinnamon

½ tsp. baking soda

¼ tsp. salt

1/8 tsp. baking powder

Preheat oven to 325º. Lightly grease a 9" loaf pan.

Drain pears well, then mix with the mashed pear, egg, egg white, and vanilla. -In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder (dry ingredients).

Stir the pear mixture into the flour mixture just until moistened.

Transfer batter to loaf pan.

Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Maple Oatmeal Bread

Maple Oatmeal Bread

1 cup oatmeal
3 T. butter, cut up
1 cup boiling water
1 cup scalded milk, cooled
1/3 cup maple syrup
2 tsp. salt
1 cup whole wheat flour
1 ½ cups bread flour
1 T. yeast
1 egg
1 ½ - 2 cups flour

Mix yeast, 1 tsp. sugar and 1/4 cup warm water, set aside.

Mix boiling water, butter and oatmeal, cool, add rest.

Mix well, knead for 6-8 minutes, adding more flour if too sticky.

Let rise until double, punch down and shape into 2 loaves.

Let rise again until double.

Bake at 375º for about 35 minutes.

Pumpkin Apple Bread

Ooooh… this is SO going in my Christmas baskets!

Pumpkin Apple Bread

~~ For the Topping~~
1 T. all-purpose flour
5 T. sugar
1 T. cinnamon
1 T. soft butter
~~For the Bread~~
3 cups all-purpose flour
3/4 tsp. salt
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 (16 oz) can solid pack pumpkin*
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs
2 Granny Smith apples, peeled & chopped

Make the topping: In a bowl, blend the flour, sugar, cinnamon, and butter until the mixture resembles coarse meal.

Preheat the oven to 350F and butter two loaf pans, 9"x5"x3".

Into a large bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice.
In another large bowl, whisk together the pumpkin mixture, stirring until the mixture is combined well, fold in the apples, and divide the batter between the pans.

Sprinkle the topping evenly on each loaf and bake the loaves in the middle of the oven for 50 minutes, or until a tester comes out clean.

Let the loaves cool in the pans on a rack for 45 minutes, remove them from the pans, and let them cool completely.

The bread keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

* These days, many brands put 15 oz of pumpkin into a can that appears the same as 16 oz... there is nearly 1/4 cup difference in that one ounce, so shop carefully! If you have already purchased a 15 oz can, reduce the amount of vegetable oil and sugar by 2 tbsp!           

Orange Pumpkin Loaf

Orange Pumpkin Loaf

1 large orange
1/3 cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.

In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.

Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Fiesta Dip

Fiesta Dip

2 packages (8 oz. each) cream cheese, softened
1 package French's Taco Seasoning Mix (1.25 oz)
1 T. red hot cayenne pepper sauce (Durkee)
1/4 cup milk
Shredded lettuce
Green onion, sliced
Ripe olives, sliced
tomato, chopped
Cheese, shredded
tortilla chips

Beat together cream cheese, taco seasoning mix, pepper sauce and milk in food processor or mixer.

Spoon dip into small serving bowl; place on platter. Surround with lettuce and sprinkle generously with green onion, ripe olives, tomato and cheese. Serve with tortilla chips.

Frozen Spaghetti Sauce

FROZEN SPAGHETTI SAUCE

2 large onions, chopped (about 2 cups)
2 cloves garlic, minced
1/3 cup oil
12 large ripe tomatoes
2 cups water or cooking wine
2 envelopes instant beef broth
4 tsp. basil leaves
2 bay leaves
2 tsp. salt
1 tsp. oregano
1 (12 oz.) can tomato paste

Wash, peel and cut up tomatoes. In a large kettle, sauté onion and garlic in oil till soft. Stir in tomatoes.  Cook about 5 minutes. Add remaining ingredients. Simmer for at least 1 hour. Put in freezer containers.

Makes 3 quarts

White Cheese Dip

White Cheese Dip

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)
Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.

Serve with fresh tostadas or hot flour tortillas.

Insomnia Blends

Not really recipes, but could prove to be helpful...  Side note: I take valerian root capsules at bedtime and they do help.

Here are two very nice blends to try for insomnia.

Insomnia #1
Marjoram 5 drops
Lavender 15 drops
Lemon 10 drops

Insomnia #2
Valerian 5 drops
Lemon 10 drops
Mandarin 10 drops
Prepare blend

How to use:
Add up to 10 drops of a blend in a warm bath.
Use in a diffuser.
Add blend to 1 oz. carrier oil and use for massage.
Place 1-2 drops on a cotton ball and place under your pillow.

Fab Summer Blackened Chicken Salad

Fab Summer Blackened Chicken Salad

2 tablespoons olive oil, divided
2 (6 ounce) skinless, boneless chicken breast halves
1 1/2 tablespoons Cajun seasoning
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt and black pepper to taste
2 cups mixed salad greens
1 cup arugula
1 avocado - peeled, pitted, and diced
12 oil-packed sun-dried tomatoes, drained and sliced
1/2 cup sliced black olives

Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic.

Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.

In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.

In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve

Mixed Greens with Garlic Basil Vinaigrette

Mixed Greens With Garlic Basil Vinaigrette

3 T. olive oil
1 T. raspberry vinegar
1 T. chopped fresh basil
2 t. brown sugar
1/2 t. Dijon mustard
1 garlic clove minced
dash pepper
3 C. torn mixed salad greens
2 T. chopped dried cranberries
2 T. sliced almonds toasted

In a small bowl whisk the oil, vinegar, basil, brown sugar, mustard, garlic and pepper.  Divide salad greens between two plates; drizzle with dressing.  Sprinkle with cranberries and almonds.

Makes 2 servings.

Waldorf Salad with Walnut Oil Vinaigrette

Waldorf Salad with Walnut Oil Vinaigrette

2 Red Delicious apples, cored and diced
2 Granny Smith apples, cored and diced
4 stalks celery, diced
1/2 cup raisins
1 cup toasted walnuts
2 tablespoons walnut oil
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.