Search This Blog

Monday, November 30, 2009

Buffalo Chicken Twice-Baked Potatoes

Prep: 10 min.; Bake: 1 hr., 10 min.; Cook: 10 min. Capture the flavor of Buffalo chicken wings without all the fat by stuffing these potatoes with a mixture of lean grilled chicken, Buffalo-style hot sauce, and reduced-fat cheese.

Yield: Makes 8 servings

4 (6-oz.) baking potatoes
1 cup (4 oz.) 2% reduced-fat shredded Cheddar cheese, divided
3/4 cup light sour cream
1 tablespoon Buffalo-style hot sauce
1 (24-oz.) package grilled chicken breast strips
1/4 cup Buffalo-style hot sauce
1 tablespoon butter
3/4 teaspoon chili powder
Toppings: chopped green onions, light sour cream, hot sauce, shredded Cheddar cheese

Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.

Bake at 425° for 1 hour or until potatoes are tender.

Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.

Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted.

Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.

Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.

Natalie's tip: Using light products in this dish makes it a more healthful meal. Your family will never taste the difference.

Grilling 101, Southern Living Cooking School, APRIL 2007

Cranberry Orange Scones

We’re partial to the combination of orange and cranberry and so this makes one of our favorite scone recipes. Dried cranberries are so flavorful—we wanted to load this scone recipe with orange to balance the abundance of cranberries. So we used the zest from two oranges, orange-flavored yogurt, and the juice to make an orange glaze. These are not boring scones.

You can use any quality dried cranberries in this recipe. We recommend that you try our super, cold-processed cranberries. Instead of being processed with a hot corn syrup bath, these are cold-processed and not partially juiced so that more of the pectin and juice remains with the berry for a brighter flavor and color. We cut out these scones with a donut and biscuit cutter but of course, you can cut them into wedges or squares.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup very cold butter
3/4 cup dried cranberries
zest from two oranges (reserve 1/2 teaspoon for the orange glaze)
1 large egg yolk
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 six-ounce tub of orange-flavored yogurt

For the glaze:
1 cup powdered sugar
1-2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract

Preheat the oven to 425 degrees.

1. In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the cranberries and zest.
Baker’s note: Use very cold butter. The secret to flaky scones is to keep the
butter a solid. If the dough gets warm enough to melt the butter before baking, you will have a very different consistency. The little pieces of butter create steamy pockets in the scones in the hot oven.

2. In a small bowl, mix the egg yolk, brown sugar, vanilla, and yogurt together. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until almost uniform.
Baker’s note: Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough.

3. Pat the dough into a 3/4-inch thick circle. Cut into wedges or circles. Place the scones on a lightly-greased baking sheet.
Baker’s note: Use a cookie cutter or a glass with the edges dipped in flour to cut shapes. Do not pat the edges down but leave the cuts as sharp as possible to allow the scones to rise in layers.

Work the cut dough pieces as little as possible. The more you handle the dough, the more the gluten will be developed and the more likely the butter will melt. Either will cause tougher scones.
4. Bake for 10 to 14 minutes or until the tops are lightly browned. Remove to a rack to cool. Serve warm.

To make the glaze, stir the powdered sugar and orange juice to get a drizzling consistency. Add the zest and vanilla.

Houlihan's Baked Potato Soup

2 Cups potatoes, diced but unpeeled

1/4 lb butter
2 Cups finely diced yellow onions
1/2 Cup flour
1 quart warm water
1/4 Cup chicken bouillon
1 Cup potato flakes
2 Cups heavy cream
2 Cups milk
1/2 teaspoon Tabasco

Salt, pepper, garlic powder and dried basil to taste
Saute onions in melted butter for 10 minutes in large kettle. Add flour
to onions and butter and cook for four to five minutes, stirring until
flour is absorbed.
In a separate container, combine water, chicken bouillon, potato flakes,
and seasonings. Stir until thoroughly mixed and no lumps remain.
Add to onion mixture, one pint at a time.
Add milk and cream, stirring until smooth and lightly thickened.
Reduce heat and simmer for 15 minutes.
In a separate container, the potatoes should be covered with water,
brought to a boil, and simmered for 20 minutes.
Combine the potatoes with the soup to complete.

Baked Veggie Chips

Taste of Home

Colorful, roasted root vegetables are a fun, festive snack or side. These perfectly seasoned chips are so tasty they don't even need dip! —Christine Schenher, Ypsilanti, Michigan

TIME: Prep: 15 min. Bake: 20 min.

1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat.

Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once. Yield: 3-1/2 cups.

Apple Stuffed Pork Chops

Michael Smith (Chef at Home)

Yield 4 servings

2 x fresh Italian sausages, chopped
2 x onions, sliced
2 x apples, chopped
1 1/4 cups of apple cider
1 tbsp of fennel seeds
4 slices of whole grain bread, toasted and cubed
1 tbsp of grainy mustard
2 tbsp of olive oil
4 x centre cut pork chops, 1 and one half inch thick
Salt and pepper

Brown sausages in a skillet over medium-high heat. Add onions, cover
with a lid, and cook for 5 minutes, until onion has softened. Add
apples, one-quarter cup of the apple juice and fennel seeds and let
simmer until apples have softened. Add bread and stir until it’s
moistened and absorbed the liquid.
Cut a deep pocket into the side of each pork chop and fill with
stuffing. Reserve any leftover stuffing.
Place a large skillet over high heat and add olive oil. When hot,
season the chops with salt and pepper and then sear them for 3
minutes on each side. Cover the pan with a lid, turn the heat down to
low and cook for 5 additional minutes. Remove chops and rest on a
Reheat the pan and then deglaze it with the remaining cup of apple
cider, scraping any brown bits from the bottom of the pan. Let it
boil and reduce until thickened. Stir in grainy mustard. Serve over
pork chops.

Sunday, November 29, 2009

Crab-Stuffed Poblano Chiles With Mango Salsa


4 servings (serving size: 2 chile halves and 1/3 cup salsa)

1 cup chopped peeled mango
1/3 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic or white wine vinegar
3 tablespoons grated fresh Romano or Parmesan cheese, divided
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/8 teaspoon pepper
1 (15-ounce) carton fat-free ricotta cheese
1 (14-ounce) can quartered artichoke hearts, drained
1 (6-ounce) can lump crabmeat, drained
4 (5-inch) poblano chiles, halved lengthwise and seeded
Cilantro sprigs (optional)

Combine first 4 ingredients in a small bowl; stir well. Cover and chill.

Preheat oven to 350°.

Combine 2 tablespoons Romano cheese, oregano, mustard, pepper, and ricotta cheese in a food processor, and process until smooth. Spoon into a bowl, and stir in artichokes and crabmeat. Divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon Romano cheese. Place stuffed chiles on a baking sheet, and bake at 350° for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.

Note: Substitute 4 red or green bell peppers for poblano chiles, if desired.

Calories:225 (10% from fat)
Fat:2.4g (sat 1.1g,mono 0.6g,poly 0.4g)

Cooking Light, OCTOBER 1997

Dessert Nachos

This Mexican-style treat swaps the heat of jalapenos for the sweetness of fresh strawberries. Set out the ingredients buffet style for kids to serve up their own after-dinner treat.

3 6-inch flour tortillas
Cooking spray
1 1/2 tablespoons sugar
1 1/2 cups fresh strawberries, cleaned and hulled
1 tablespoon orange juice
8 ounces vanilla yogurt
1 cup chopped strawberries
1/2 cup shredded coconut or white chocolate shavings

Step 1 To make the tortilla chips, heat the oven to 350°. Cut the tortillas into triangles, lay them on a baking sheet, and spritz them with cooking spray.

Step 2 Sprinkle 1 tablespoon of sugar over the tops of the tortillas and bake for 12 minutes or until crisp.

Step 3 For homemade strawberry sauce, combine the strawberries, orange juice, and the remaining 1/2 tablespoon sugar in a blender. Puree the ingredients until smooth.

Step 4 Once the chips have cooled, set them on a plate. To complete the buffet, set out separate bowls containing the strawberry sauce, yogurt, chopped strawberries, and coconut or chocolate shavings. Serves 4 to 6.

Make Easy Pannekoeken for the Holidays

We weren’t sure where to put this—we bake them
for breakfast, lunch and dinner. We often use
different toppings and ingredients in the morning
than for the rest of the day.
Pannekoeken are easy—as easy as a pancake.
In fact, there is less prep time than with
pancakes—mix the batter and stick it in the oven.
(In our test kitchen with the ingredients sitting on
the counter, we were 2 1/2 minutes to the oven.)
They are great without toppings and sublime with
No matter how you top your pannekoeken, there are several easy steps that make them
almost foolproof. ( A recipe for traditional pannekoeken follows.)

1. Place one-half cube of butter in a Dutch Baby pan or an ovenproof skillet with
rounded sides.

2. Preheat your oven to 400 or 425 degrees depending on the recipe. Put the rack
in the center, not the top, shelf. When you turn the oven on, place the pan with
the butter in the oven. When the oven reaches 250 degrees the butter should be
melted. Remove the pan from the oven.

3. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour
until nearly smooth. Your batter is now ready.

4. Pour the batter into the pan. Cover with toppings if desired. Bake. Serve hot.
Be sure and use a whisk for mixing. A whisk will remove the lumps much quicker than a
spoon or spatula. This is a perfect task for the Mister Twister Whisk.

Pannekoeken makes an excellent canvas for your imagination. Here are some
suggestions to get you started. You can make these recipes in an ovenproof skillet but
they are more fun with a quality Dutch baby or pannekoeken pan.
When we lived in Minnesota there was a chain of pannekoeken restaurants. They
served these Dutch pancakes with all types of toppings, some cooked into the batter but
often used as toppings after the pancake is baked.
Apples are the classic complement to pannekoeken. They can be cooked in the batter,
sautéed, made into a compote, or simply sliced thinly and used as a topping. But meats,
cheeses, and vegetables work also, especially for a dinner or lunch dish. When made
with meats or vegetables, leave them as they are or drizzle them with a white sauce, a
cheese sauce, or syrup.

• Traditional Pannekoeken
• Apple and Bacon Pannekoeken
• Sausage, pears, and dried cherries
• Traditional (with sautéed apples in brown sugar and cinnamon)
• Apples and sausage
• Blueberries and cottage cheese
• Bananas and pecans
• Peaches and honey raisin sauce

We hope this is enough to get your imagination rolling.
Traditional Dutch Pannekoeken
This pannekoeken is designed for an 11 to 12-inch Dutch baby pan or a skillet with
rounded sides. This is a five ingredient-five step recipe that really goes together quickly.

1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour


1. Place the butter in a Dutch Baby pan or an ovenproof skillet with rounded sides.

2. Preheat your oven to 400 degrees. Put the rack in the center, not the top, shelf.
When you turn the oven on, place the pan with the butter in the oven. When the
oven reaches 250 degrees the butter should be melted. Remove the pan from
the oven.

3. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour
until nearly smooth. Your batter is now ready.

4. Pour the batter into the pan. Bake for 20 to 25 minutes or until the top starts to
turn golden brown. Serve hot with your favorite syrup.

Hostess Cupcakes

1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract

1 c Heavy whipping cream
6 oz Finely chopped white chocolate

3 oz Finely chopped bittersweet chocolate
3 tb Boiling water

1 tb Egg white, at room temperature
1 pinch cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar

Make the cupcakes:

1. Position a rack in the center and preheat oven to 325F. Lightly
butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.

2. Into a medium bowl, sift together the flour, cocoa, baking soda,
and salt. Mix in the sugar. Make a well in the center. Whisk in the
water, oil, vinegar, and vanilla. Blend until smooth. (The batter
will be very thin.)

3. Spoon the batter into the prepared cups. Bake until a cake tester
inserted into the center of one of the cupcakes comes out clean,
about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
for 5 minutes. Remove the cupcakes from the pans and finish cooling
on the rack.

Make the filling:

4. In a heavy medium saucepan over medium-high heat, bring the cream
to a boil. Add the white chocolate and remove from heat. let the
mixture stand briefly; stir until smooth. Transfer to a metal bowl
and refrigerate until chilled thoroughly, stirring occasionally. (To
speed the process, set the metal bowl over a larger bowl of ice
water; stir the chocolate mixture until cool.) With an electric
mixer, beat the white chocolate mixture just until fluffy, about 1 minute.

5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain
tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.

Make the glaze:

6. Place the chocolate in a small bowl. Whisk in the boiling water and
blend until smooth. One at a time, dip the top of each cupcake into
the warm glaze. Turn the glazed cupcakes right side up and set them
on a wire rack on top of a baking sheet. Refrigerate the cupcakes for
5 minutes to set the glaze.

Make the icing:

7. In a medium bowl, whisk the egg white until frothy. Stir in the
cream of tartar. Gradually mix in enough of the confectioner's sugar
to make a fairly stiff and smooth icing. Fill a small paper cone with
the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes
from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on
the top of each cupcake. Let the design harden and then cover and
refrigerate the cupcakes. Serve at room temperature.
The cupcakes can be made and refrigerated up to 2 days in advance, or
frozen up to 2 weeks.

Makes 22 to 24 miniature cupcakes.

Baked Sweet Potatoes and Apples

Country Extra

For a pretty and tasty side dish, try this combination of sweet potatoes and apples sprinkled with gingersnap crumbs. It’s one of my favorites to serve with turkey at Thanksgiving and Christmas.

TIME: Prep: 45 min. Bake: 45 min.

6 medium sweet potatoes, peeled
2 medium tart apples, peeled, cored and cut into rings
1/2 cup packed brown sugar
1/4 cup butter
2 tablespoons unsweetened apple juice
2/3 cup finely crushed gingersnap cookies (about 10 cookies)

Place the sweet potatoes in a Dutch oven; cover with water. Cover and bring to a boil; cook for 30 minutes or just until tender. Drain; cool slightly. Peel the potatoes and cut into 1/2-in. slices. Arrange half of the slices in a greased 13-in. x 9-in. baking dish. Top with the apples and remaining sweet potato slices.

In a small saucepan, bring the brown sugar, butter and apple juice to a boil, stirring constantly. Pour over potatoes and apples. Bake, uncovered, at 325° for 30 minutes or until apples are tender. Sprinkle with gingersnap crumbs. Bake 15 minutes longer. Yield: 8-10 servings.

Saturday, November 28, 2009

Texas Chili Corn Bread

This recipe was adapted from Baking in America by Greg Patent. (We recommend this book.) We use chiles instead of jalapenos, red bell

pepper instead of pimentos, and garlic powder instead of clove garlic but feel free to experiment.

1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1/2 red bell pepper, chopped and diced
1/2 medium sized onion, chopped and diced
1/4 teaspoon garlic powder
1 4-oz can diced green chiles, drained (less if you prefer a less spicy bread)
1 cup corn kernels--fresh, frozen, or canned
1-1/2 cups grated cheese, cheddar or jack

1. Preheat the oven to 450 degrees. Grease a ten-inch skillet and place it on the middle shelf in the oven.

2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt. In a medium bowl, whisk the eggs then stir in the rest of the ingredients, reserving ½ cup of the grated cheese.

3. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.

4. Carefully remove the hot pan from the oven and immediately pour the batter into the pan. Sprinkle the remaining cheese on top and return to the oven.

5. Let bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean. The top will be a rich, golden brown. Let cool for ten minutes before unmolding.

Pumpkin-Praline Custards

Substituting soy milk for dairy milk in custards and puddings is a tasty way to increase beneficial soy protein in your diet. A crunchy topping of crumbled praline adds a festive touch to this homey dessert, but it's just as good without. Each serving contains 3.5 grams of soy protein.

6 servings (serving size: 1 custard and about 1 tablespoon praline)

1 1/2 cups vanilla soy milk
3/4 cup canned pumpkin
2/3 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
2 large egg whites
Cooking spray

1/4 cup sugar
2 tablespoons water
1/4 cup chopped pecans

Preheat oven to 325°.

To prepare the custards, combine first 9 ingredients in a bowl; stir well with a whisk. Divide the pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove the cups from pan, and cool completely on a wire rack. Cover and chill for at least 3 hours.

To prepare the praline, combine 1/4 cup sugar and water in a small skillet. Cook over medium-high heat for 4 minutes or until golden, stirring occasionally. Remove from heat, and stir in pecans. Immediately scrape the pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces. Sprinkle over custards.


Makes: 8 servings

1 lb phyllo pastry

8 apples, peeled, cored and chopped
½ cup sugar
½ tsp cinnamon
½ tsp allspice
1 tbsp cornstarch
1/4 cup currants or raisins
½ cup walnuts
½ cup butter, melted

1 cup Powdered Sugar

1. NOTE: If desired, 2 cups canned apples (drained) may be substituted.
2. Defrost frozen phyllo pastry to room temperature, 2 to 4 hours.
3. Mix filling in a bowl tossing ingredients with a spoon. Set aside.
4. Lay 5 sheets phyllo flat, one on top of each other, with a little melted butter brushed between sheets.
5. Spread 1 cup of filling along one end. Roll phyllo over the apple filling so you will have a long filled tube.
6. Fold side edges over ½ “ so the filling won’t fall out. Continue rolling.
7. Place the buttered baking pan or cookie sheet.
8. Brush tops generously with melted butter.
9. Bake at 350 degrees for 1 hour.
10. Sift powdered sugar over tops and sides as soon as it is taken out of the oven and while still hot.
11. When cool, cut into 2" pieces and serve.

Hooter's Buffalo Chicken Wings

vegetable oil -- for frying

1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces

ON THE SIDE: bleu cheese dressing & celery sticks
Heat oil in a deep fryer to 375. You want just enough oil to cover the
wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings
in a large bowl and sprinkle the flour mixture over them, coating each
wing evenly. Put the wings in the refrigerator 60-90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until
some parts of the wings begin to turn dark brown. Remove from the oil
to a paper towel to drain. Don't let them sit too long, because you
want to serve them hot. Quickly put the wings in a large bowl. Add the hot
sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.

Friday, November 27, 2009

Maple-and-apple Braised Australian Lamb Shoulder Chops

Recipe Serves 4


•8 Australian lamb shoulder chops
•salt and freshly ground pepper
•1 tablespoon olive oil
•1 cup apple juice
•½ cup chicken stock
•1/3 cup maple syrup
•2 tablespoons lemon juice or cider vinegar
•1 large green apple, peeled and thinly sliced
•8-10 seeded prunes, sliced


•mashed potato or squash

1.Trim the chops of external fat and season to taste. Heat the oil in a large, heavy-based pan and sauté the chops on a high heat for 2 minutes each side or until browned.

2.Combine the apple juice, stock, maple syrup and lemon juice and add to the pan. Reduce heat, cover and simmer over a low heat for 30-40 minutes or until lamb is very tender. Remove lamb from pan, cover with foil and keep warm.

3.Boil the remaining juices until thick and syrupy. Return the lamb for a few minutes to heat through and coat well with the sauce. Serve the lamb chops on the mashed potatoes or squash and spoon over the sauce, apples and prunes.

Pumpkin-Chocolate Rice Pudding

Prep: 20 min.; Bake: 1 hr., 10 min. Marshmallow crème is the secret weapon in this easy meringue.

Makes 8 servings

1 large egg
3 large eggs, separated
3/4 teaspoon salt, divided
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon dried ground ginger
1/4 teaspoon ground cloves
1 (3.5-ounce) bag white rice, uncooked
1/2 cup semi-sweet chocolate morsels
1 (7-ounce) jar marshmallow crème

1. Whisk together egg, 3 egg yolks, 1/2 teaspoon salt, pumpkin, and next 5 ingredients in a large mixing bowl until smooth; stir in rice and chocolate morsels. Spoon rice mixture into a lightly greased 1 1/2-quart baking dish. Place dish in a 13- x 9-inch baking dish; add hot water to 13- x 9-inch dish to a depth of 1 inch.

2. Bake at 350º for 15 minutes. Stir rice mixture, and bake 40 more minutes.

3. Beat 3 egg whites and remaining 1/4 teaspoon salt at high speed with an electric mixer until soft peaks form. Gradually add marshmallow crème, beating at high speed about 4 minutes or until stiff peaks form. Spread meringue evenly over top of warm pudding, sealing edges.

4. Bake 15 more minutes or until meringue is lightly golden brown. Serve warm, or cool completely.

TIP: To prevent the meringue from weeping, be sure to spread the meringue over the hot filling. Bake pudding immediately. If serving the dessert at room temperature, cool it away from drafts so that the meringue will maintain its height.

MARY ALLEN'S TIPS: When you whip egg whites, use a large, deep bowl. The larger the bowl, the easier it is to incorporate air.

Egg whites will whip faster if the bowl, beaters, and egg whites are at room temperature. The trick to the best volume is to start with clean, grease-free equipment; any trace of fat won't allow egg whites to whip up. Whip just until stiff peaks form.

Southern Living Cooking School, OCTOBER 2006

Chicken and Ham Sandwich with Artichoke-Tomato Spread

This recipe yields more sandwiches than you'll need, but you'll

glad for the leftovers. Wrap the two extra sandwich wedges in plastic
wrap, and refrigerate for up to one day. Remember to pat the focaccia
dough out into a larger, thinner circle so the bread won't be too

Yield: 6 servings (serving size: 1 wedge)

1/4 cup chopped drained oil-packed sun-dried tomato halves
1 garlic clove
1/2 (14-ounce) can quartered artichoke hearts, drained
1 loaf Pumpkin-Walnut Focaccia with Gruyère, cut in half horizontally
4 ounces chopped roasted skinless, boneless rotisserie chicken breast
4 ounces thinly sliced 33%-less-sodium ham (about 1/8 inch thick)
2 cups trimmed arugula

Combine first 3 ingredients in a food processor; process until
smooth. Spread mixture on bottom half of Pumpkin-Walnut Focaccia with
Gruyère; top with chicken, ham, and arugula. Place top half of bread
on sandwich. Cut sandwich into 6 wedges.


Makes: 48 cookies

2 sticks sweet butter
½ cup confectioner’s sugar (icing sugar)
1 egg yolk
½ tsp vanilla extract
1 tbsp Greek brandy
2 ½ cups flour, sifted then measured
½ tsp baking powder
½ finely chopped walnuts or almonds
48 cloves

Additional icing sugar
1. Heat oven to 350 degrees.
2. Soften butter at room temperature. Then beat butter with electric mixer until light and fluffy.
3. Sift the flour and baking powder together.
4. Add the nuts to butter mixture.
5. Then add flour mixture and stir to form a soft dough.
6. Knead lightly and chill for several hours or overnight.
7. Form the dough into balls, using a rounded tsp of dough for each cookie, and place on an
                            ungreased cookie sheet 2 inches apart.
8. Place a whole clove in each cookie.
9. Bake at 350 degrees for 15 to 20 minutes or until light brown.
10. Roll warm cookies in icing sugar.
11. Cool and store in airtight containers.

Honey Baked Ham

1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)

2 c. sugar
1 c. honey or brown sugar, packed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 tsp. whole cloves

Make crosswise slits, 1/2 inch apart, halfway through ham to
to where knife touches bone. Place ham in deep bowl and barely
cover with water. Stir in sugar. Soak at least 2 days in refrigerator.
Drain. Place ham in roasting pan, lined with enough foil to wrap
completely. Pour honey or brown sugar and orange juice all over
pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200
degrees for 6 to 7 hours or until done.

German Christmas Cookies

2 cups Brown sugar
2 eggs
1tsp. baking soda
1 tbsp. hot water
1 cup chopped nuts [walnuts, hazelnuts or almonds], finely ground
2 tsp. ground cinnamon
1 tsp. ground nutmeg
3 cups sifted all-purpose flour
1 cup powdered sugar [for rolling cookies in]

Mix the sugar with the well-beaten eggs. Add the soda dissolved in
hot water, the nuts and sift in the spices with the flour. Add more
flour if needed o make a dough stiff enough to roll. Roll out until the
dough is about 1/8 inch thick. Cut into tiny rounds about as large
as a quarter of a dollar and bake in oven at 400 degrees until golden
brown. Take out and roll at once in powdered sugar.

Thursday, November 26, 2009

Turtle Ice Cream Cake

70% less sat fat • 62% less fat • 45% fewer calories than the original recipe—see the comparison. Still great tasting with fewer calories and less fat, this turtle won’t take a bite out of your diet! From eatbetteramerica.

Prep Time:30 min
Start to Finish:11 hr
makes:12 servings

10 chocolate wafer cookies, finely crushed (1/2 cup)
1 tablespoon no-trans-fat 68% vegetable oil spread stick, melted
3 cups reduced-fat chocolate ice cream, slightly softened
1/2 cup fat-free hot fudge topping
2/3 cup chopped pecans
3 cups vanilla reduced-fat ice cream, slightly softened
1/4 cup fat-free caramel topping

1. In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.

2. Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.

3. Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.

4. Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.

5. To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.

1 Serving: Calories 240 (Calories from Fat 80);

Chinese-Style Glazed Chicken Breasts

Serve with asparagus and rice.

4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

1/4 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
1 tablespoon apricot preserves or fruit spread
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon vegetable oil

Combine first 3 ingredients in a small bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.

Heat vegetable oil in a large skillet over medium-high heat. Add chicken, and sauté for 3 minutes on each side. Remove chicken from pan. Reduce heat; carefully stir in broth mixture. Return chicken to pan; cook 3 minutes or until done, turning to coat.

Hidden Valley Ranch Dressing

15 Saltines

2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder

Salad Dressing:
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk

Put crackers through blender on high speed until powdered. Add
parsley, minced onions, and dill weed. Blend again until
powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
powder, and garlic powder. Put into container with tight-fitting
Store dry mix at room temperature for 1 year. Makes 42 1
tablespoon servings. To use mix--Combine mix, mayonnaise,
and buttermilk.

Yield: 1 pint.

Baked Ratatouille Boats

Healthy Cooking

April/May 2009 issue
Page: 44

“Using only vegetables for the filling instead of rice cuts down on starch. I like the crispiness of the panko, but you can leave it out.” Rosalind Pope - Greensboro, North Carolina

TIME: Prep: 30 min. + standing Bake: 45 min.

2 cups cubed eggplant
1 medium zucchini, chopped
3/4 teaspoon salt, divided
1 small onion, chopped
3 garlic cloves, minced
4 teaspoons Crisco® Light Olive Oil
2 large tomatoes, chopped
1/4 teaspoon pepper
4 medium green peppers
4 ounces reduced-fat Monterey Jack cheese or part-skim mozzarella cheese, cut into 8 pieces
2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
1 can (8 ounces) tomato sauce

3 tablespoons panko (Japanese) bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon Crisco® Light Olive Oil
1/8 teaspoon cayenne pepper


Place eggplant and zucchini in a large bowl; sprinkle with 1/2 teaspoon salt and toss to coat. Cover and let stand for 30 minutes. Rinse with cold water; drain and pat dry.

In a large skillet, saute onion and garlic in oil until tender. Add eggplant mixture, tomatoes, pepper and remaining salt. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat.

Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Place about 3 tablespoons eggplant mixture in each pepper half; top with a piece of cheese and sprinkle with marjoram. Top with tomato sauce and remaining eggplant mixture.

Cover and bake at 350° for 40-45 minutes or until peppers are tender. Combine the topping ingredients; sprinkle over peppers. Bake, uncovered, 3-5 minutes longer or until topping is golden brown. Yield: 8 servings.

Apple Pumpkin Muffins


The combination of apples and pumpkin makes this recipe a perfect treat for cool autumn day. The muffins are great for breakfast or dessert.

TIME: Prep: 15 min. Bake: 30 min. + cooling

2-1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled tart apples


In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan. Yield: 1-1/2 dozen.

Wednesday, November 25, 2009

Spicy Orzo and Black Bean Salad

Prep and Cook

Time: 25 minutes
Yield: Makes 4 servings

This meatless entrée salad is packed with fiber and lots of nutrients, including iron and vitamin C. Iron, which is needed to produce red blood cells, is more easily absorbed when consumed with vitamin C.

2tablespoons olive oil
2 tablespoons minced jalapeño pepper,* divided
1 teaspoon chili powder
6 cups water
3/4 cup uncooked orzo pasta
1 cup frozen mixed vegetables
1 can (16 ounces) black beans, rinsed and drained
2 thin slices red onion
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
4 cups washed and torn spinach leaves
2 tablespoons crumbled blue cheese (optional)


1. Combine oil, 1 tablespoon jalapeño and chili powder in medium bowl; set aside.

2. Bring water and remaining 1 tablespoon jalapeño to a boil in large saucepan. Add orzo. Cook 10 to 12 minutes or until tender; drain. Rinse in cold water; drain.

3. Place frozen vegetables in small microwavable dish. Cover and microwave on HIGH 3 minutes or until hot. Cover and let stand 5 minutes.

4. Add orzo, vegetables, black beans, onion, cilantro, lime juice and lemon juice to olive oil mixture in bowl. Divide spinach evenly among serving plates. Top with orzo and bean mixture. Sprinkle with blue cheese. Garnish with fresh cilantro, if desired.

Pumpkin Flan


8 servings (serving size: 1 slice)

1 cup sugar, divided
2 1/2 cups skim milk
3 large eggs
3 egg whites
1 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup flaked coconut

Sprinkle 1/2 cup sugar in a 9-inch round cakepan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside. (Mixture may crack slightly as it cools.)

Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.

Beat eggs, egg whites, and next 3 ingredients at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating at low speed. Pour mixture over caramelized sugar, and place cakepan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch.

Bake at 350° for 1 hour or until a knife inserted in center of flan comes out clean.
Remove pan from water; cool on a wire rack. Cover and chill.
Bake coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Cool.
Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.

Anchovy Mashed Potatoes

February 1994

yield: Serves 6
Can be prepared in 45 minutes or less.

• 6 large russet (baking) potatoes (about 3 1/2 pounds)
• 1 onion, chopped fine
• 3/4 stick (6 tablespoons) unsalted butter
• 8 flat anchovies, rinsed, patted dry, and minced
• 3/4 cup milk
• 1/4 cup heavy cream
• 1/4 cup thinly sliced fresh chives or scallion greens

Peel potatoes and cut into 1-inch pieces.

In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.

In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.

Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.

Hershey's Chocolate Syrup

1/2 Cup Cocoa

1 Cup Sugar
1 Cup water
1 tsp. Vanilla
dash of salt

Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until
smooth. Bring this mixture to a boil. Allow it to boil for one minute,
be carefull this does not over boil. Remove from heat, when this cools
add the vanilla.

Baked Potatoes with Topping

Simple & Delicious

In Defuniak Springs, Florida, Alice DePauw jazzes up baked potatoes with this rich topping. “It’s easy, fast and everyone really enjoys it,” she notes. “It makes potatoes a little more special. For added zip, I use Miracle Whip instead of mayonnaise.”

METHOD: Microwave
TIME: Prep/Total Time: 25 min.

6 large baking potatoes
1/3 cup butter, softened
6 green onions, sliced
1/4 cup mayonnaise
2 tablespoons crumbled cooked bacon
1-1/2 cups (6 ounces) shredded cheddar cheese

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 20-23 minutes or until tender, turning once.

Meanwhile, in a small bowl, combine the butter, onions, mayonnaise and bacon; set aside. Cut an X in the top of each potato; fluff pulp with a fork. Top each with 3 tablespoons of butter mixture. Sprinkle with cheese. Yield: 6 servings.


Re: Baked Potatoes with Topping
After microwaving potatoes, cut in half, scoop out pulp leaving a thin layer. Mash the pulp with marg. and milk, whipping until smooth. Spoon back in potatoe halves. Then top each potato with 3 tbsp. of butter mixture. Sprinkle with cheese.

Tuesday, November 24, 2009

Pumpkin-Orange Cake

You can also prepare this in a 13 x 9-inch pan (bake for 40 minutes, and cool in pan for 10 minutes) or a tube pan (bake for 55 minutes, and cool in pan for 20 minutes). For the variations, you'll need an extra pomegranate and can of oranges for the topping.

14 servings (serving size: 1 slice)

1/2 cup granulated sugar
1/2 cup butter, softened
1 (15-ounce) can pumpkin
1/4 cup egg substitute
1/2 teaspoon vanilla extract
2 3/4 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (12-ounce) can evaporated fat-free milk
Cooking spray
3 cups sifted powdered sugar, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon grated orange rind
2 cups mandarin oranges in light syrup, drained
1 cup pomegranate seeds (about 2)

Preheat oven to 350°.

Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg substitute and vanilla; beat until well blended.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered sugar and rind; beat until fluffy.

Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheese frosting over top, but not sides, of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator.

3+ One Bean Salad


12 ounces fresh green beans
1 can garbanzo beans (15 ounce), rinsed and drained
1 can cannellini beans (15 ounce), rinsed and drained
1 can kidney beans (15 ounce), rinsed and drained
1 small red onion, finely chopped
1/3 cup bottled Italian salad dressing
1 teaspoon sugar

Cooking Directions:
In a large pot of boiling water, blanch the green beans for 1 minute. Drain; run cold water over the beans until cool.

In a large bowl, combine green beans with the remaining ingredients; toss to combine.

Christmas Cracker Surprise

Baked Potatoes

Quick Cooking

With just a few ingredients, you can transform these potatoes into a savory side dish or a complete meal.—Taste of Home Test Kitchen, Greendale, Wisconsin

METHOD: Microwave
TIME: Prep: 5 min. Bake: 40 min.

4 medium baking potatoes (about 1-1/3 pounds)

Oven: Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Microwave: Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes or until tender, turning once. Yield: 4 servings.

Re: Baked Potatoes
This was the great cooking potatoes for dummies recipe I needed. They turned out great! I backed them on a pizza stone and the skins were crispy all around.

Apple Berry Fruit Leather

Bringing back one of your childhood favorites! Fruit leather

(aka Fruit Roll-Ups), like in this Apple Berry recipe, is a low-
calorie, sweet snacking option. And, it's pretty fun to make.

3 cups apples, cored and chopped
1 cup raspberries
2 tablespoons frozen orange juice concentrate
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon fresh lemon juice

Preheat oven to 140°F

Using a blender, blend 1 cup of the apples, the raspberries and the orange juice concentrate until smooth.

Add remaining apples and blend until smooth.
Pour apple mixture in a medium-sized bowl, then stir in the honey, cinnamon and lemon juice.

Line a baking sheet with plastic wrap and tape to edges.
Do not use wax paper or aluminum foil, since it's difficult to remove the fruit from these items.

Pour apple mixture on the plastic-lined baking sheet and spread with a rubber spatula until it's 1/8 inch thick.
Leave about 1/2 inch of space open from edge of pan to allow fruit to expand while drying.

Bake in oven for 4 to 6 hours.
Fruit leather is done when it is no longer sticky to the touch.

When done, roll the fruit with the plastic wrap the long way.
Cut into 2-inch pieces. Store pieces in an airtight container.

Makes 8 servings.

Monday, November 23, 2009

Thai Beef Salad

The salad gets its heat from 2 tablespoons of chile paste. If you prefer milder food, use half. English cucumbers work well for quick meals because they're virtually seedless.

6 servings

1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons brown sugar
2 tablespoons Thai fish sauce
2 tablespoons chile paste with garlic
2 garlic cloves, minced
1 (1 1/2-pound) flank steak, trimmed
Cooking spray
1 1/2 cups vertically sliced red onion
4 plum tomatoes, each cut into 6 wedges
6 cups torn romaine lettuce
1 1/4 cups thinly sliced English cucumber
2 tablespoons chopped fresh mint


Prepare grill or broiler.

Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

Pumpkin Bread Pudding

Toasted pecans and maple syrup adorn this dessert that's reminiscent of pumpkin pie. Using egg-rich challah bread rather than French bread yields a richer flavor.

8 servings

1 1/4 cups 2% reduced-fat milk
1/2 cup sugar
1/2 teaspoon pumpkin-pie spice
3 large eggs, lightly beaten
1 (15-ounce) can pumpkin
4 1/2 cups (1/2-inch) cubed challah or other egg bread (about 8 ounces)
Cooking spray
1/2 cup maple syrup
1/4 cup chopped pecans, toasted

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.

Preheat oven to 350°.

Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1 1/2 teaspoons pecans.

Baked Potato Strips

Taste of Home

"These tender potatoes are excellent with everything from beef tenderloin to hot dogs," remarks Mae Dean Williams of Charlotte, North Carolina. "They're delicately seasoned."

TIME: Prep: 15 min. Bake: 35 min.

3 large baking potatoes
2 egg whites
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder


Cut potatoes lengthwise into thin 1/4-in. strips. Pat dry with paper towels. In a bowl, combine the egg whites, Parmesan cheese and garlic powder. Add the potatoes; toss to coat.

Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. bake, uncovered, at 375° for 35-40 minutes or until potatoes are golden brown and tender, turning several times. Yield: 4 servings.

Apple and Pear Upside-Down Caramel Tarts

TLC’s Take Home Chef ~ Curtis Stone

Serves 4


For the tarts:
1 cup/200 g granulated sugar
1/4 cup/60 ml water
4 ounces/113 g unsalted butter, room temperature
½ teaspoon/about 1 g ground cinnamon
2 Granny Smith apples, peeled, quartered, cored, and cut into ½-inch-/1-cm- thick wedges
2 Comice or Anjou pears, peeled, quartered, cored, and cut into ½-inch-/1-cm- thick wedges
1 frozen puff pastry sheet (half of 17.3-ounce/490- g package), thawed

For the caramel sauce:
1/2 cup/100 g granulated sugar
2 tablespoons/ 30 ml water
1/2 cup/115 ml whipping cream


For the tarts:

Stir the sugar and water in a heavy based medium sized saucepan over a medium heat until the sugar dissolves and the syrup comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side. The sugar that clings to the side of the pan has a tendency to crystallize and ruin the silky consistency of the caramel, so wiping the sugar off the sides of the pan will help prevent this from happening.

Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for about 8 minutes or until it begins to turn golden brown. You will need to watch the syrup closely as it can burn quite easily.

Remove the pan from the heat. Add the butter and whisk until the butter melts and the mixture forms a caramel sauce. Stir in the cinnamon. Pour the caramel sauce into four 4-inch-/10-cm- diameter cake pans with at least 1 3/4-inch-/4. 5-cm-high sides, dividing equally. Allow the caramel to cool.

Arrange a layer of the apples and pears decoratively over the caramel, then stack the remaining apples and pears to fill the pans completely. Unfold the pastry on a work surface and press the seams together if necessary. Cut out four 4-inch/10-cm rounds.

Place the pastry rounds over the apples and pears and tuck the pastry down between the sides of the pans. Prick the pastry 5 to 6 times with a fork or small sharp knife. Cover the tarts with plastic wrap and refrigerate for at least 1 hour and up to 1 day to chill the pastry.

Preheat the oven to 450°F/230ºC. Transfer the tarts to a baking sheet and bake for about 30 minutes or until the pastry is golden brown and cooked through and the apples are very tender. Let rest at room temperature for 20 minutes to allow the flavors to meld and the juices to cool and thicken slightly.

Meanwhile, to make the caramel sauce:

Stir the sugar and water in a medium saucepan over medium heat until the sugar dissolves and the mixture comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side.

Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for 8 minutes or until it begins to turn golden brown. Add the cream and stir to blend. Remove the pan from the heat and cool slightly.

To serve the upside-down tarts:

Place a plate over each tart. In a swift movement, invert each tart onto each plate. Remove the pans. If the plate is a little messy, you may want to transfer the upside-down tarts to clean plates to serve. Drizzle some of the caramel sauce around the upside tarts and serve. Reserve any remaining caramel sauce in the refrigerator for another use.

Sunday, November 22, 2009

Steak Salad with Creamy Ranch Dressing

Topped with homemade croutons and juicy slices of spice-rubbed steak, this salad is macho enough to satisfy the most dedicated meat-eaters.

4 servings (serving size: 3 cups salad and about 3 ounces meat)

1/2 teaspoon garlic powder
1/2 teaspoon brown sugar
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1-pound) boneless sirloin steak, trimmed (about 1/2 inch thick)
Cooking spray

4 (1-ounce) slices sourdough bread
1 garlic clove, halved
2 cups grape tomatoes
1 cup halved and sliced cucumber
1 cup sliced red onion
1 (16-ounce) bag classic iceberg salad mix (such as Dole's)
1/2 cup fat-free ranch dressing

Heat a nonstick grill pan over medium-high heat.

Preheat broiler.

To prepare steak, combine the first 5 ingredients; rub evenly over both sides of steak. Coat grill pan with cooking spray. Cook steak 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

While steak stands, prepare salad. Place bread slices on a baking sheet. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic halves over bread slices. Cut bread into (3/4-inch) cubes. Combine bread cubes, tomatoes, cucumber, onion, and lettuce in a large bowl. Add dressing, tossing gently to coat. Divide salad evenly among 4 plates; top with steak.

Pumpkin Ice Cream Torte with Ginger Crust

Notes: For the smoothest texture, use a rich, full-fat ice cream. To soften slightly, heat it in the carton in a microwave oven at half power (50%) for 15 to 30 seconds.

Makes 12 servings

8 ounces crisp gingersnap cookies
2 tablespoons sugar
3 tablespoons butter or margarine, melted
1 can (15 oz.) pumpkin, chilled
2 teaspoons pumpkin pie spice
About 1 1/4 cups caramel ice cream topping
1 quart vanilla ice cream, softened (see notes)
About 1 cup hot fudge sauce or chocolate ice cream topping
Candied Walnuts

1. Place about a third of the cookies in a zip-lock plastic bag, seal bag, and roll with a rolling pin until cookies are finely crushed; pour into a 9-inch cheesecake pan with removable rim (at least 2 in. tall). Repeat to crush remaining cookies (you need 1 3/4 cups total) and pour into pan. Add sugar and butter and mix. Press cookie mixture over bottom and about 1 inch up sides of pan.

2. Bake crust in a 325° regular or convection oven until lightly browned, 10 to 12 minutes. Let cool about 5 minutes, then chill or freeze until cold, 5 to 10 minutes.

3. In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 cup of the caramel topping until smooth. Add ice cream and mix until blended.

4. Working quickly, spoon about a third of the ice cream mixture into the cold crust. Drizzle with 2 tablespoons caramel topping and 2 tablespoons fudge sauce (if fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid, 15 to 30 seconds); sprinkle half the Candied Walnuts on top. Repeat with two more layers, omitting nuts on the top layer. Freeze until solid, about 5 hours, then cover and freeze up to 1 week.

5. About 15 minutes before serving, remove sides from pan, set torte on a serving plate, and let stand in refrigerator to soften slightly. Cut into wedges. Serve with additional caramel topping and fudge sauce (warm and stir again if too stiff) to add to taste.

Scalloped Oysters

Baked Potato Soup

Taste of Home

Joann Goetz of Genoa, Ohio recalls, "My husband and I enjoyed a delicious potato soup at a restaurant while on vacation and I came home determined to duplicate it. It took me 5 years to get the taste right!"

TIME: Prep: 1 hour 20 min. Cook: 15 min.

4 large baking potatoes (about 2-3/4 pounds)
2/3 cup butter
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups milk
1 cup (8 ounces) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese

Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yield: 10 servings.

Apple Smoothie

2 cups nonfat vanilla frozen yogurt

3/4 cup unsweetened applesauce
1/4 cup chilled apple juice
1 cup apple -- diced and frozen
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine frozen yogurt, applesauce, and apple juice in blender.
Add apple, cinnamon, and nutmeg. Blend until smooth.

Saturday, November 21, 2009

Pumpkin Pound Cake with Buttermilk Glaze

Drain the canned pumpkin before making the cake batter to keep the cake's texture light.

16 servings (serving size: 1 slice)

Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

Preheat oven to 350°.

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.

EatingWell's Pepperoni Pizza

Pizza is usually so high in saturated fat and sodium that it’s earned a top spot on the "heart attack to go" food list. But our whole-wheat pizza, topped with a sauce that provides extra beta carotene and fiber (thanks to the addition of pumpkin puree), is both healthy and flavorful. We tested the recipe using low-fat turkey pepperoni, but try your favorite sliced vegetables as optional toppings.

Prep Time: 15 minutes
Ready in: 35 minutes
Yield: 6

Recipe Ingredients
1 pound prepared whole-wheat pizza dough , thawed if frozen
1 cup canned unseasoned pumpkin puree
1/2 cup canned no-salt tomato sauce
1/2 teaspoon garlic powder
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan cheese
2 ounces turkey pepperoni (1/2 cup)

Recipe Directions

Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.

Whisk pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.

Spread sauce evenly over the baked crust. Top with mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.

Use leftover tomato sauce and pumpkin to make a second batch of pizza sauce. Refrigerate for up to 5 days or freeze for 3 months.

Nutrition Information
Servings Per Recipe: 6

Fiddle Faddle

3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds

1. Combine sugar, butter, corn syrup, water and salt in a large saucepan
over medium heat. You're going to bring the candy to 265-275 degrees,
or what is known as the hard ball stage. For this it's best to use a
candy thermometer. If you don't have one, don't worry. Drip the candy
into a small glass of cold water. If the candy forms a very hard, yet
slightly pliable ball, bingo, you're there. Watch your mixture closely
so that it doesn't boil over.

2. While candy cooks, pop both bags of popcorn and spread about 2 quarts
or 1 1/3 bags of popcorn on one large or two small cookie sheets.
Put the popcorn in your oven set on its lowest temperature. This will
keep the popcorn hot so that the candy will coat better.

3. When your candy has reached the hard ball stage, add the vanilla.

4. Pull the popcorn from the oven and, working quickly, pour the candy
over the popcorn in thin streams. Mix the popcorn so that each kernel
is coated with candy, put the popcorn back into the oven for five more
minutes, then stir once again. This will help to coat each kernel.
You can repeat this step once more if necessary to get all of the
popcorn coated. Pour popcorn onto a large sheet of wax paper to cool.
Spread the popcorn out, but be's hot.

5. When popcorn is cool, break it up and immediately put it into a
tightly sealed container, such as Tupperware. This will ensure that
it stays fresh. This stuff gets stale very quickly in moist climates
if left out.

Makes about 4 quarts.

Deli Potato Salad

6 - 10 potatoes, boiled, cooled and cut in chunks

3 hard boiled eggs, chopped
1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
3 dill pickles, chopped
1 onion, chopped
2 apples, cored and chopped
3 tbsp. red wine vinegar
salt and fesh ground pepper to taste

Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry salami lightly and rain off excess fat, cool. Stir salami, mayonnaise and seasoning into potato mixture. Chill for 2 hours before serving. Garnish with slivered red and greed sweet peppers.

Baked Potato Slices

My husband has become a gourmet cook and this recipe is a part of his favorite meal. It is easy to assemble and delicious with its simple ingredients.

TIME: Prep/Total Time: 30 min.

2 medium russet potatoes
1 tablespoon olive oil
1-1/2 teaspoons salt-free seasoning blend
1/4 teaspoon salt

Cut potatoes into 1/4-in. slices. Place in a large bowl; drizzle with oil. Sprinkle with seasoning blend and salt; toss to coat.
Arrange potatoes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 20-25 minutes or until golden brown, turning once. Yield: 2 servings.

Friday, November 20, 2009

Toasted Pecan and Pear Green Salad

This is a restaurant quality salad made with sliced pears, candied pecans, and blue cheese all over a bed of greens. It is made with greens, a garden type salad served with a dressing. We used raspberry vinaigrette but you can use your choice.

This recipe is sized to serve four. You may adjust quantities of ingredients to suit your preferences.

1 bag of prepared salad greens, 8 to 10 ounces
2 ripe pears, washed and sliced
1/2 red bell pepper, sliced
3/4 cup glazed pecans
2 to 3 ounces of blue cheese, crumbled
Dressing of your choice. A vinaigrette works nicely.

1.Divide the greens into four bowls or onto four salad plates.
2.Arrange the pears slices on top of the greens.
3.Lay several slices of red pepper over the pears.
4.Sprinkle with pecans and blue cheese. Drizzle with dressing and serve.

Grilled Italian Chicken Salad

Marinating is what turns grilled chicken into great grilled chicken!

Prep Time:30 min
Start to Finish:45 min
makes:4 servings

1/3 cup raspberry vinegar
2 tablespoons balsamic vinegar
1/4 cup water
1 envelope (0.7 ounce) Italian dressing mix
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
6 cups bite-size pieces mixed salad greens
2 plum (Roma) tomatoes, chopped (2/3 cup)

1. In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.

2. Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over chicken; turn chicken to coat. Cover dish or seal bag and refrigerate 15 minutes. Cover and refrigerate remaining dressing mixture.

3. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining marinade.

4. Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.

Baked Potato Skins

Taste of Home

"Both crisp and hearty, this snack's one that is often requested by my family," says Trish Perrin of Keizer, Oregon.

CATEGORY: Appetizer
TIME: Prep/Total Time: 20 min.

4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.

Bake at 475° for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Entenmann's Fat Free Chocolate Cupcakes

1 small Box Jello cook & serve, chocolate pudding powder
1/2 cup Non-fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1-1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside. With electric mixer, beat alternately
into the egg white mixture a cup at a time with the vanilla,
applesauce and baking soda, which have been mixed together.
Beat 2 minutes after last addition. Divide batter equally between
12 paper-line cupcake wells. Bake at 350 degrees about 18-20
minutes or until tester comes out clean. Cool in pan on wire rack
10 minutes then remove.

Schnitz Un Knepp

1 3 lb. ham
1 qt. dried schnitz (apples)

Dumpling Batter:
2 c. flour
1 egg
1/4 tsp. pepper
4 tsp. baking powder
1 Tbsp. milk
1 tsp. salt
3 Tbsp. melted shortening

Boil ham for 2 hours. Pick over and clean dried apples and soak them in enough water to cover them, for as long as meat is boiling.

When meat is done, add dried apples and water that they've been soaking in and continue to boil for another hour.

Prepare dumpling batter: sift together the dry ingredients and mix the dough with egg (which has been beaten), the melted shortening and the milk.

Drop batter by tablespoonfuls into the boiling liquid of the

Thursday, November 19, 2009

Turkey, Bacon, and Havarti Sandwich

Prep: 20 min., Chill: 1 hr. Use precooked bacon to save time. Microwave according to package directions to crisp before you assemble the sandwich. Havarti is a Danish cheese that's semisoft with small irregular holes and a mild flavor; substitute Muenster if you can't find it. Strawberries, apple slices, or cantaloupe will pair nicely with these flavors.

Makes 4 servings

1 (7-inch) round sourdough bread loaf
1/4 cup balsamic vinaigrette
1/2 pound thinly sliced smoked deli turkey
1 (12-ounce) jar roasted red bell peppers, drained and sliced
6 (1-ounce) slices Havarti cheese
4 fully-cooked bacon slices
Garnish: dill pickle spears

Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. (Reserve soft center of bread loaf for other uses, if desired.)

Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half of turkey, peppers, and cheese. Repeat layers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges. Garnish, if desired.

Note: For testing purposes only, we used Newman's Own Balsamic Vinaigrette salad dressing.

Elizabeth M. Dell, Fairport, New York, Southern Living, APRIL 2005

Cranapple Walnut Green Salad

This salad is a little different. It is still a green salad but we added cheddar, cranberries, and walnuts. It was magnificent with a cranberry vinaigrette.

This recipe is sized to serve four. You may adjust quantities of ingredients to suit your preferences.

1 bag of prepared salad greens, 8 to 10 ounces
2 crisp eating apples, washed, cored, and sliced but not peeled (we used honey crisp)
1/2 red bell pepper, sliced
3/4 cup chopped walnuts (glazing is optional)
1/2 cup grated cheddar
Dressing of your choice. A vinaigrette works nicely.

1.Divide the greens into four bowls or onto four salad plates.
2.Arrange the apple slices on top of the greens.
3.Lay several slices of red pepper over the pears.
4.Sprinkle with nuts and cheese. Drizzle with dressing and serve.

Baked Potato Casserole

Taste of Home

Baked Potato Casserole was created by Karen Berlekamp of Maineville, Ohio, with input from friends and neighbors. "I wanter a great all-around side dish for special meals," Karen notes.

TIME: Prep: 15 min. Bake: 50 min.

5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
1 pound cheddar cheese, cubed
4 cups 16 ounces shredded cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

In a very large bowl, combine potatoes and bacon. In another large bowl, combine the remaining ingredients; add to potato mixture and gently toss to coat.

Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325° for 50-60 minutes or until bubbly and lightly browned. Yield: 20-24 servings.

El Torito's Mexican Caesar Salad

Cilantro Pepita Dressing:

2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 tsp. ground black pepper
1 tsp. salt
12 oz. salad oil
1/4 cup red wine vinegar
5 Tbs. grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise
1/4 cup water

2 corn tortillas
Vegetable oil
1 large (or two small) heads romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted pumpkin seeds)

Place all dressing ingredients except cilantro, mayonnaise and water
in a a blender of food processor. Blend approximately 10 seconds, then
add cilantro little by little until blended smooth. Depending on size
of blender, it may be necessary to do in batches.

Place mayonnaise and water in a large stainless steel bowl, and mix
with a wire whip until smooth. Add the blended ingredients to the
mayonnaise mixture, and mix thoroughly. Place in an air-tight container
and refrigerate. Will keep for three days. Yields 1 quart.

To assemble salad: Cut corn tortillas into matchstick-size strips.
Heat oil in sauté pan; fry tortilla strips until crisp. Remove with
slotted spoon, and drain on paper towels. Set aside. Tear romaine into
bite-size pieces. Place greens on salad plates and ladle approximately
2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
Arrange four red pepper strips like spokes on the top of each salad,
and garnish with whole pepitas.

Note: Cotija cheese is a hard cheese, similar to Parmesan.

It is available at some grocery stores and most Mexican markets.

Guernsey Gashe Melee

Guernsey Gashe Melee is a dessert much like our own Apple Crisp.

6 Servings

5 cups Granny Smith apples, chopped
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/2 cup flour
1/2 cup dry oatmeal (quick cooking or regular)
1/4 cup unsalted butter
1 teaspoon vanilla extract

In a large bowl, put your chopped apples, half of the sugar and cinnamon and mix well.

In a food processor, process the flour, oats, remaining sugar, butter and vanilla pulsing just to blend. You want it lumpy and bumpy, not smooth. (actually, if you really want to push the envelope a little here, double the recipe for the topping and go for it. It is sooo good!) If you don't have a food processor, you can use a pastry blender or two forks.

Preheat oven to 375 degrees. Put 1/2 cup of topping in with the apples and toss well.
Fill baking dish with apples and top with remaining topping. Bake for 35 minutes till browned nicely.
Serve in bowls with some vanilla yogurt on top or some cold milk.

Wednesday, November 18, 2009

Pumpkin Cheesecake

Cheesecakes are best when they're made ahead of time. You can prepare this one up to three days before the party; just cover and chill it until time to serve.

16 servings (serving size: 1 slice)

56 reduced-fat vanilla wafers (about 8 ounces)
1 tablespoon butter or stick margarine, melted
Cooking spray

3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash of allspice
2 teaspoons vanilla extract
4 large eggs
1 (15-ounce) can pumpkin

Preheat oven to 400°.

To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.

Cooking Light, DECEMBER 2000

Open-faced Turkey Joes

Prep: 20 min., Cook: 35 min., Bake: 13 min. If you are watching your sodium intake, substitute ground turkey breast for Italian turkey sausage.

Makes 6 servings

1 (19 1/2-oz.) package Italian turkey sausage, casings removed
1 (8-oz.) package fresh mushrooms, quartered
1/2 green bell pepper, finely chopped
1 (15 1/2-oz.) jar spaghetti sauce
1 garlic clove, minced
2 tablespoons tomato paste
1 teaspoon dried onion flakes
1/4 teaspoon pepper
1 (12-oz.) French bread loaf
2 tablespoons grated Parmesan cheese
1/4 cup (1 oz.) shredded mozzarella cheese

1. Cook sausage in a Dutch oven over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain. Add mushrooms and bell pepper; cook over medium heat, stirring frequently, 5 minutes. Stir in next 5 ingredients; bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.

2. Preheat oven to 400°. Cut bread in half lengthwise. Place bread, cut side up, on an aluminum foil-lined baking sheet. Bake 5 to 6 minutes until toasted.

3. Spoon sausage mixture onto toasted bread, and sprinkle with cheeses. Bake at 400° for 5 to 7 minutes or until cheese is melted and bubbly.

Note: For testing purposes only, we used Jennie-O Sweet Lean Italian Turkey Sausage.

Golden Apple Pie with Rum Sauce

7 ea golden delicious apples
1/4 c brown sugar
2 tb flour
1/2 ts cinnamon
1/8 ts nutmeg
1/4 ts salt
1 x Pastry for a 2 crust 9" pie
1/4 c chopped nuts
2 tb rum
2 tb butter

Rum Sauce:
1 c sugar
3/4 c water
1/2 t cinnamon
2 T cornstarch
1/4 c cold water
1/2 c rum

Combine apples with brown sugar,flour, cinnamon, nutmeg, and salt.
Place in a 9" pastry lined pie plate. Flute edges of crust.
Sprinkle apples with nuts and rum; dot with butter.
Roll out remaining pastry. Cut into 3/4" strips. Arrange strips in a lattice pattern, atop of pie.
Bake at 425 degrees for 50 to 60 minutes or until apples are tender.

El Pollo Loco Chicken

1 c White wine vinegar

1 c Olive oil
1/2 c White wine
1 tbl. Oregano
1 teas. Thyme
3 tbls Salt
10 Garlic cloves; minced
1 1/2 teas. Tabasco sauce

Mix all ingredients and marinate two whole chicken which have been cut in
half. Marinate several hours in refrigerator. Grill chickens slowly until

Baked Potato Casserole

Cooking for 2

"This is a wonderfully different potato salad," raves Debbie Johnson from Centertown, Missouri. "It'll look like you've fussed for hours; but only you'll know the truth!"

TIME: Prep/Total Time: 30 min.

1-1/2 cups frozen O'Brien potatoes, thawed
2 teaspoons canola oil
1/2 cup shredded cheddar-Monterey Jack cheese, divided
2 bacon strips, cooked and crumbled
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard

In a small skillet, saute potatoes in oil until lightly browned. Remove from the heat; stir in 1/3 cup cheese, bacon, mayonnaise and mustard.

Transfer to an ungreased 3-cup baking dish. Bake, uncovered, at 375° for 15-20 minutes or until cheese is melted. Sprinkle with remaining cheese. Yield: 2 servings.

Re: Baked Potato Casserole
My sister and I prepared this dish in multiples for our Easter dinner this past weekend. It was one of the first times that the entire family totally loved a new dish. We just multiplied the ingredients to feed 10 people.

Tuesday, November 17, 2009

Pumpkin-Walnut Focaccia with Gruyère

The recipe makes two generous free-form loaves--one to enjoy now, and one to freeze later or give as a gift. If you're making the bread for the Chicken and Ham Sandwich with Artichoke-Tomato Spread, pat the dough into a 9-inch circle so the sandwiches will be easier to eat.

This recipe goes with Chicken and Ham Sandwich with Artichoke-Tomato Spread

2 loaves, 8 servings each (serving size: 1 wedge)

3/4 cup warm water (100° to 110°)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
Cooking spray
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts

Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).

Preheat oven to 400°.

Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.

Julie Grimes Bottcher, Cooking Light, OCTOBER 2005