Iced Pumpkin Cookies

I think I have shared this recipe before. For the last three years, I have made them at Thanksgiving and Christmas. They are one of my favorites because it isn't a cookie you see often at all, plus, they are really moist. The icing adds just a touch of sweetness to make them perfect.



1 c. sugar
1 egg
1 c. shortening
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon (I always add extra)
1 c. can pumpkin
White cookie icing

1. Preheat oven to 350 degrees. Grease cookie sheets if not non-stick.
2. In a large bowl, cream sugar, egg, shortening and vanilla.
3. Sift together flour, baking soda, baking powder, salt and cinnamon and stir into creamed mixture. Stir in pumpkin.
4. Spoon dough onto cookie sheets (I used a 1-inch mellon scoop from Pampered Chef for a small cookie; of course you can make yours as large as you wish). Bake for 10-12 minutes; remove from cookie sheet immediately to cooling racks. Cool completely.
5. Once cookies are cooled completely, drizzle icing on top. If you want a more personal touch, you can wrtie the first initial on the cookie with the icing.

4 dozen

Peanut Butter Balls

This recipe has always been apart of my Christmas goody tray and I have been making these with my mom since I was little. It is also a recipe I don't tend to share. There are many versions of Peanut Butter Balls but I have yet to find this exact recipe. I like to keep the recipe special between my mom and me. I have many dear memories making these with my mom & it is something that we never receive from anyone else and we always seem to be the only ones to make them and share them with family & friends. I like to keep things special like that so I contemplated long and hard about sharing this recipe. They are one of husband and Dad's favorites. As you can tell, I decided to share it. I hope you will treasure it as much and my mom and I do.

These are my Peanut Butter Balls-I can never get them to look as nicely rounded and coated in chocolate like my mom can. Hers look professional, mine look like a 6 year old did it.



2 c. powdered sugar
1 c. peanut butter (if you want a bit of crunch, you can use crunchy peanut butter)
1/4 c. butter or margarine (softened)
1 pkg. (12 oz.) chocolate chips (I used semi-sweet but it is a matter of taste)

1. Mix powdered sugar, butter and peanut butter until mixed well. Roll mixture into 1-inch balls and set aside. You may store them in the fridge to firm them up before covering with chocolate.
2. In a double boiler, melt chocolate. Constantly stir chocolate until all melted and smooth. Be sure not to scorch the chocolate. It is best to use a low setting on the stove.
3. Drop peanut butter balls 2 or 3 at a time into chocolate. Roll around until balls are completely coated. Carefully remove each ball and place on wax paper lined cookie sheet to cool completely and chocolate sets.
4. Store in airtight container in fridge.

4 dozen

Cinnamon Roll Cookies

I have a secret love affair with cinnamon. I absolutely love it! Last year, a friend made this cookie for Christmas and shared some with us. I was in heaven and had to have the recipe, so here it is and another new addition to my Christmas goody tray.

Non-Iced Cinnamon Roll Cookies


Iced Cinnamon Roll Cookies


3 c. flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 1/2 c. sugar
1/2 c. butter @ room temperature
1 c. sour cream
1 large egg
2 tsp. vanilla

CINNAMON-SUGAR MIX:
1/2 c. sugar
1 tbsp. cinnamon

GLAZE:
1-2 c. powdered sugar, plus more if needed
1/2 c. milk
1/2 tsp. vanilla

1. In a large bowl, cream butter and sugar. Add sour cream, egg and vanilla, beating well. Add baking powder, baking soda and salt and mix well. Add flour, 1 c. at a time and mix well.
2. Divide dough into two portions, wrap in plastic wrap and chill for 1 hour or until easy to handle.
3. Preheat oven to 375 degrees. Mix sugar and cinnamon in a small bowl. Roll dough into rectangle 1/4-inch thick. Sprinkle with half of the cinnamon-sugar mixture and roll up lengthwise.
4. Using a sharp knife, cut the rolled up dough into 1/4-inch thick slices and place 2-inches apart on a lightly greased cookie sheet.
5. Bake 8-10 minutes or until firm and bottoms are lightly browned. remove cookies and cool on wire racks. Repeat process with remaining dough.
6. When cookies are cool, drizzle with glaze and allow to dry. Store cookies in airtight containers.

Lemon Stars/Bells

Once again, this is a new recipe this year but they are an awesome little cookie! It has just the right hint of lemon flavor. This recipe was featured in the Taste of Home websites 12 Days of Christmas Cookies. I did not have a star cookie cutter so I used a bell.



1/2 c. butter-flavor shortening
1 c. sugar
1 egg
1 1/2 tsp. lemon extract
1/2 c. sour cream
1 tsp. grated lemon peel
2 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

FROSTING:
1 1/2 c. powdered sugar
6 tbsp. butter
3/4 tsp. lemon extract
3 drops yellow food color
3-4 tbsp. milk
Yellow Color Sugar Sprinkles

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and lemon peel. Combine flour, baking soda and salt; gradually add to cream mixture and mix well. Divide dough into 3 balls, cover and chill 3 hours.
2. Remove one ball at a time and roll to 1/4-inch thickness on floured surface. Cut with 2-inch star cookie cutter (or cookie cutter shape of your choice). Place on an ungreased cookie sheet.
3. Bake at 375 degrees 6-8 minutes or until edges are light brown. Cool on wire racks.
4. Combine frosting ingredients in a bowl, frost cookies and sprinkle with sugar.

9 dozen cookies

Simply Sensational Truffles

This creamy, chocolaty delight comes from Kraft Food & Family magazine. Every year I make truffles at Christmas time, but I usually use a different recipe. This year, I decided to try something just a little different. My normal truffle recipe is a chocolate concoction that is chilled and them rolled in nuts, powdered sugar or sprinkles. This one however is dipped in chocolate.

On the outside, they look just like the Peanut Butter Balls but on the inside I assure you they are very different although just as yummy!


2 1/2 pkgs. (20 squares) Semi-Sweet Chocolate (I like Baker's)
1 pkg. (8 oz.) cream cheese, softened

1. Melt 8 chocolate squares in double boiler (melts best if coarsely chopped).
2. Beat cream cheese with mixer until creamy; stir in chocolate. Refrigerate until firm.
3. Shape into 36 balls. Place on waxed paper covered cookie sheet/tray.
4. Chop remaining 12 squares and melt in double boiler. Using a fork (I prefer to use a spoon by dropping them in, rolling them around a bit and gently picking back up) to dip truffles. Return chocolate covered truffles to tray. Decorate as desired (optional) and refrigerate at least 1 hour.

DECORATIONS: finely chopped nuts, sprinkles, powdered sugar or cocoa powder.

Makes 3 dozen

Double Boiler Method

How many of you have scorched chocolate drying to melt it for candy making, dipping, coating, etc.? Well, chances are you have-more than once, especially if you have tried to do such a task with the microwave.

Well, for years now, my mom and I have made our Peanut Butter Balls and it calls for them to be dipped in chocolate. One of my truffle recipes calls for me to do the same thing. And for years now, I have melted my chocolate in a double boiler or makeshift, creative double boiler. My mom has used this method for forever. I have heard countless tales of one friend or another burning their chocolate and shared this method with them and since it is the holidays again already, I thought I'd take the time to share it here.

Until recently when I acquired an actual double boiler, I just used my fondue pot set atop a little bit larger saucepan or two saucepans. A double boiler really is two saucepans that fin neatly together with the top saucepan having a lip around it to hold it above the bottom saucepan. I have pictures to share here of my double boiler and how it works.


This picture shows both of my saucepans that make up the double boiler.


To get started fill the bottom saucepan with about 1/8-inch full of water. This will warm up on the burner and create steam between the two pans and melt the chocolate.


Place the second pan (fondue pot) on top of the pan with water. Empty chocolate chips or coarsely chopped chocolate in top pan. Place both pans (double boiler) on stove over low heat. It won't take long for it to heat up, create steam and start melting your chocolate, so don't leave it.

To evenly distribute the heat and melt the chocolate, constantly stir until all melted and smooth. Now it is ready for dipping, spreading, candy molds, etc.

ENJOY! And HAVE FUN!!

Butter Spritz Cookies

One of favorite holiday treats to make are Spritz cookies because I get to use my cookie press that I otherwise don't use at all. After searching for just the right recipe that is soft, I found the perfect one a few years back on the Food Network site. Most people's Spritz come out of the oven and they are hard and brittle. I think mostly because they tend to over bake them, but this recipe is my favorite!

(From L to R, top to bottom: holly and berry wreath: red, green & white star; green Christmas tree with red hots; red heart and blue snowflake)

1 c. powdered sugar
2 sticks unsalted butter (1 cup)
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
2 tsp. baking powder
2 c. flour
Sprinkles of choice

1. Preheat oven to 350 degrees.
2. In a mixer, add sugar and butter. Mix until light and fluffy. Add egg, vanilla and almond extracts and mix to incorporate.
3. Measure in the baking powder and mix. Add the flour, 1 cup at a time and mix until combined.
4. Using a cookie press, press cookies onto ungreased cookie sheets. Top with sprinkles.
5. Bake for 5-8 minutes; just until firm, but not browned yet.
6. Remove immediately to cooling racks.

NOTE: Recipe from www.foodnetwork.com.

Gumdrop Fudge

This is another recipe, new to my annual Christmas goodies this year. I love gumdrops and I just could not pass up making this treat. I thought it would be too much with the white chocolate but surprisingly everything balances our just right. I found this recipe while I was the Taste of Home website looking at all the holiday baking recipes.



1 1/2 lb. white chocolate, chopped coarse (I used white chocolate chips-two 12 oz. pkgs.)
1 (14 oz.) can sweetened condensed milk
1/8 tsp. salt
1 1/2 tsp. vanilla
1 1/2 c. gumdrops, chopped (I used DOTS-2 large boxes- as out store was out or the sugar coated spice gumdrops, and I just cut them in half)

1. Line 9-inch square baking pan with foil.
2. In a large pan, heat chocolate, milk and salt over low heat until melted. Remove from heat, stir in vanilla and gumdrops.
3. Spread into prepared pan. Cover and refrigerate until firm. Use foil to lift fudge from pan; cut into 1-inch squares. Store in airtight container at room temperature.

Cranberry Swirl Biscotti

This was a holiday recipe featured on the Taste of Home website. The picture made them look so good and they are indeed very good. The glaze is supposed to have almond extract but I substituted it for orange extract. After all, cranberry and orange make a delightful combination. This is a new recipe for me this year and it is one I plan to add to my annual Christmas goody tray every year.



2/3 c. dried cranberries
1/2 c. cherry preserves
1/2 tsp. cinnamon
1/2 c. butter, soft
2/3 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
3/4 tsp. baking powder
1/4 tsp. salt

GLAZE:
3/4 c. powdered sugar
1 tbsp. milk
2 tbsp. butter, melted
1 tsp. almond extract or orange extract

1. In food processor, process cranberries, preserves and cinnamon. Process until smooth and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
3. Divide dough in half. On floured surface, roll each portion into a 12x8-inch rectangle. Spread each with cranberry filling; roll up jellyroll style, starting with short end.
4. Place seam side down 4-inches apart on lightly greased baking sheet. Bake at 325degrees for 25-30 minutes or until light brown.
5. Carefully transfer to cutting board; cool 5 minutes. Cut into 1/2-inch slices with serrated knife. Place 2-inches apart on lightly greased baking sheet and bake 15 minutes or until centers are firm and dry. Remove to wire rack.
6. In a small bowl, mix glaze ingredients together and drizzle over warm biscotti. Cool completely. Store in airtight container.

Makes 2 1/2 dozen

Chocolate Fruitcake

This is not your average, ordinary fruitcake with the candied, dried fruits. It is very yummy and the recipe comes out of Debbie Macomber's book, There's Something About Christmas. I made two minor changes in swapping dates with raisins and instead of Creme de Cocoa, I used chocolate syrup. I think you will find this a surprisingly enjoyable fruitcake.



In a large bowl, (or two) combine the following ingredients:
2 c. maraschino cherries, halved
2 c. dates or raisins (I like to use Craisins)
2 c. pineapple tidbits, well drained
1 c. coconut
2 c. walnut pieces
2 c. pecan halves
2 (12 oz. each) pkg. semi-sweet chocolate chips

In a third bowl, combine the following ingredients and mix at low speed for 30 seconds and then on high for 3 minutes:
3 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. shortening
3/4 c. butter
2/3 c. Creme de Cocoa (plus extra) or chocolate syrup
1/2 c. cocoa powder
9 eggs

Pour batter over fruit and nuts mixture and mix well. Pour into two well-greased loaf pans and bake at 275 degrees for 2 1/2 to 3 hours. After two hours of baking, check with a toothpick every 15 minutes.

When cool, set each loaf on a large piece of plastic wrap and pour a jigger of Creme de Cocoa over them (soaking a cheesecloth with creme and then pour extra over top and wrapping in plastic wrap seems to be a little less messy). Wrap tightly and place inside a ziploc bag and keep refrigerated for at least a couple days longer if time allows.

NOTE: Mini loaf pans, baking time is about 1 1/2 hours; cupcake pans about an hour.

I am able to get 8 mini loaves, 12 cupcakes and 1 large loaf out of this recipe. The large loaf is only about half the height of a regular loaf, however.

Candy Turkey

These are so cute! My cousin, Sharon brought all the stuff up with her for Thanksgiving with us and we sat at the table and made 12 of them; one for everyone. The instructions are what you need to just make one turkey, but of course why would want to just make one?



2 Oreo sandwich cookies
7 Candy Corn Candies + 1 white tip of a Candy Corn
1 Reese's Mini Peanut Butter Cup
1 Whopper
Black or brown frosting
Orange frosting
White frosting
3 Toothpicks (one for each frosting color)

1. Gently push in the pointed end of each of the seven Candy Corns into half of an Oreo (into the filling).
2. Using the black or brown frosting place a dollop on the top of the peanut butter cup and attach to the Oreo you just inserted the Candy Corns into-this will be the body of the turkey; use another dollop at the bottom of the body to hold him onto the second Oreo that will act as a base.
3. Place another dollop just on top of the peanut butter cup and place the Whopper ball on top for the head. Using just a drop of the same frosting onto the white Candy Corn tip and attach to the front of the Whopper for the beak.
4. Using one of the toothpicks, put a small amount of the black or brown frosting just above and one to each side of the beach for eyes.
5. Using the same technique with a second toothpick and a bit of the white frosting, place a small dot inside or just on top of the black or brown frosting to complete the eyes.
6. Finally, with the third toothpick and the orange frosting apply to the base of the peanut butter cup but still on the base Oreo and create his feet. Voila! You are now done! Cute! Right!?!

Turkey & Cranberry on Mini Pumpkin Muffins

This is another recipe I found in the same People magazine a few weeks ago by Mary Giuliani. I thought it sounded fun and would be perfect with Thanksgiving leftovers. I am serving this for lunch on Saturday after Thanksgiving day, but they would make a fantastic hors d'oeurve.

1 3/4 c. flour
1/2 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. canned pumpkin
2/3 c. milk
1/2 c. vegetable oil
2 large eggs, beaten
Leftover turkey
Leftover cranberry sauce

1. Preheat oven to 350 degrees. Grease mini-muffin pan.
2. In a bowl, stir flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In a separate bowl, stir pumpkin, milk, oil and eggs until blended.
4. Stir flour mixture into pumpkin.
5. Fill muffin tins 3/4 full. Bake 15 minutes.
6. Recipe makes 24 muffins.
7. Once cool, cut muffins in half horizontally. Place turkey and cranberry on bottom half. Replace muffin top.

Mini Grilled Cheese with Cranberry, Turkey & Brie

There are always plenty of leftovers in our house to enjoy, so I have come across a few recipes in a People magazine a couple weeks ago that we I'm going to try. This recipe comes from Mary Giuliani.

12 slices pumpernickel bread
1/2 lb. Brie
1/2 c. leftover cranberry sauce
Leftover turkey
4 tbsp. butter

1. Lay out 6 slices of bread. Dot each with a tbsp. of cranberry sauce, an even amount of Brie and leftover turkey. Top with remaining 6 slices of bread.
2. Melt butter in skillet. When butter starts sizzling, add sandwiches and cook until golden brown. Remove from skillet and cut into quarters.
3. Sandwiches can be grilled anytime. If prepared ahead of time; when ready to serve, place on a baking sheet and reheat at 300 degrees.

Cinnamon-Pecan Monkey Bread

Monkey Bread is what I'm making for breakfast on Thanksgiving Day. If you aren't a nut fan, you can easily leave them out. I found this recipe on the Splenda site.

1/2 (3 lbs.) pkg. frozen roll dough
1/4 c. chopped pecans
2 tbsp. butter
1/4 c. Splenda Brown Sugar blend
1/4 tsp. cinnamon
1/3 c. Splenda Brown Sugar blend
1/4 tsp. cinnamon
3 tbsp. butter, melted

1. Spray 12-cup bundt pan with cooking spray. Sprinkle with pecans in bottom; set aside.
2. Combine 2 tbsp. butter, 1/4 c. Splenda and 1/4 tsp. cinnamon in a small pan; cook over low heat, stirring constantly, until blended; pour over pecans and set aside.
3. Combine 1/3 c. Splenda and 1/4 tsp. cinnamon in a small bowl; set aside.
4. Cut each roll in half; dip tops of balls into melted butter and then into Splenda mixture. Place in prepared pan. (At this point Monkey Bread may be covered and stored in refrigerator 8 hours or overnight or proceed as directed.) Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in size.
5. Preheat oven to 350 degrees about 10 minutes prior to baking. Bake 25-30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on wire rack. Serve warm.

18 Servings

NUTRITIONAL INFORMATION: 180 calories, 6g fat, 2g saturated fat, 10mg cholesterol, 290mg sodium, 24g carbohydrates, 1g fiber, 9g sugar, 4g protein.

Double Cherry Pie with Orange

The original recipe is called Cherry Cherry pie from Splenda, but I thought I'd add little twist by adding a little orange extract in place of the almond extract and some orange zest.



1-15 oz. pkg. refrigerated pie crust (2 crusts)
2-14.5 oz. cans pitted, tart red cherries, undrained (Oregon has a brand and I think they are the best tart cherries to use)
2/3 c. Splenda granulated sweetener
1/4 c. cornstarch
1/4 tsp. almond extract OR orange extract
2 tsp. lemon juice
4 drops red food coloring
Orange zest (about 1/4 tsp.)

1. Preheat oven to 375 degrees.
2. Unfold one crust; press out fold lines. Fit pie crust into 9-inch pie plate.
3. Drain cherries, reserving 1 cup juice; set fruit aside.
4. Combine Splenda and cornstarch in a medium saucepan; gradually stir reserved juice into Splenda mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice, extract and food coloring. Fold in reserved cherries; cool slightly. Spoon into pie crust.
5. Unfold second pie crust and press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.
6. Bake 40-50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning. Coll on wire rack for at least one hour.

NUTRITIONAL INFORMATION: 290 calories, 14g fat, 6g saturated fat, 10mg cholesterol, 210mg sodium, 39g carbohydrates, 1g fiber, 10g sugar, 3g protein.

Nostalgic Apple Pie

I love apple pie, but then again I love apples and cinnamon, so this is a perfect dessert for me. This recipe, too, I got from the Splenda site.



1 double pie crust
7 c. baking apples, thinly sliced, cored & peeled
1 c. Splenda granulated sweetener
3/4 tsp. cinnamon
3 tbsp. cornstarch
1/4 tsp. nutmeg
1/8 tsp. salt

1. Preheat oven to 425 degrees. Place one crust into 9-inch pie pan.
2. Place apples in a large bowl and set aside. Combine Splenda and spices in a small bowl. Sprinkle mixture over apples and toss. Spoon mixture into crust. Place second crust over filling. Seal edges, trim and flute. Make small opening in top crust.
3. Bake in preheated 425 degree oven 40-50 minutes or until top crust is golden.

NUTRITIONAL INFORMATION: 300 calories, 15g fat, 4g saturated fat, 0mg cholesterol, 270mg sodium, 40g carbohydrates, 5g fiber, 14g sugar, 3g protein.

Perfect Pumpkin Pie

I will be making all my pies the day before Thanksgiving to help eleviate some of the stress of the oven. This simple recipe is from Eagle Brand.



1-15 oz. can pumpkin
1-14 oz. can Eagle Sweet Condensed Milk
2 large eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1-9-inch unbaked pie shell

1. Preheat oven to 425 degrees. Whisk pumpkin, milk, eggs, spices and salt in a bowl until smooth. Pour into crust and bake 15 minutes.
2. Reduce heat to 350 degrees and bake 35-40 minutes or until knife inserted comes out clean (about 1-inch from crust). Cool. Garnish as desired. Store in refrigerator.

Candied Sweet Potato Casserole

I apologize, you will not find a recipe for stuffing. I have decided with everything else, that I'm just going to do the every quick Stove Top Cornbread stuffing, the only thing is once it's ready, I like to stick it in the oven for a bit and get it crispy on top.

This sweet potato casserole is another recipe from the Splenda site. It sounds delicious! Instead of just mixing the potatoes with the spices and topping it with marshmallows, it calls for melting the marshmallows in a saucepan, adding the spices and creating a kind of sauce. I can't wait to taste it on Thanksgiving Day.

4 lb. orange-fleshed sweet potatoes
3/4 c. light butter
1/3 c. Splenda granulated sweetener
2 tbsp. molasses
2 c. miniature marshmallows
1 pinch ground cinnamon
1 pinch ground nutmeg (you know me, instead I will add extra cinnamon)

1. Preheat oven to 400 degrees. Spray 9x13-inch baking dish with cooking spray.
2. Bring a large pot of water to boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool and peel.
3. In a large saucepan over medium heat, combine butter, Splenda, molasses and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
4. Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes and break the others into bite-size chunks. Transfer to prepared dish.
5. Bake in preheated oven for 25 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

12 servings

NUTRITIONAL INFORMATION: 250 calories, 6g fat, 4g saturated fat, 20mg cholesterol, 95mg sodium, 48g carbohydrates, 5g fiber, 23g sugar, 4g protein.

Homemade Rolls

This recipe allows you to use your bread machine to do all the work of mixing the ingredients for you, so you can work on another dish. The recipe is from:
www.bread-maker.net.

1 c. water
2 tbsp. butter or margarine
1 egg
3 1/4 c. bread flour
1/4 c. sugar
1 tsp. salt
3 tbsp. quick active dry yeast

1. In order listed above, place all measured ingredients in pan.
2. Select "dough" cycle.
3. Remove dough from pan and divide into 16 equal parts.
4. Cover and let rise 30 minutes.
5. Bake on ungreased cookie sheet at 375 degrees for 15 minutes.
6. Serve warm.

Green Beans with Orange and Almonds

This recipe sounds so refreshing, not to mention yummy! I found it in a People magazine a couple weeks ago, by Matt & Ted Lee. It is featured in their Lee Brothers Simple Fresh Southern cookbook.

1 large navel orange
1 lb. fresh green beans, ends trimmed
1 tbsp. white wine vinegar
black pepper
2 tsp. canola oil
3/4 tsp. salt (I will probably only use 1/8 tsp.)
2 tbsp. extra-virgin olive oil

1. Grate zest of orange. Segment orange, keeping juice in a bowl.
2. In a large skillet or saute pan, heat oil over high heat so it coats bottom evenly. When oil smokes, add beans and sprinkle with 1/2 tsp. salt. Cook, stirring every 1 1/2-2 minutes, until half are blistered and blackened, about 8 minutes. Transfer to serving platter. Lift orange segments form juice and scatter them over the beans. Sprinkle with 1/4 tsp. orange zest.
3. Add vinegar, olive oil, and remaining salt to juice, whisk. Pour dressing over beans. Toss and season with salt, pepper and remaining zest.

Rosemary-Mustard Ham

Well, since I'm up at this hour and the hubby won't be up and out the door for work for another hour when i can go grocery shopping, I decided to start sharing some of my 2009 Thanksgiving dinner recipes with you. All my Thanksgiving recipes are new this year. I got this particular recipe from the Splenda website. Pictures will be posted after I make each recipe on Thanksgiving Day.

1- 5 lb. bone-in ham, fully cooked
1/2 c. Dijon mustard
1 tbsp. orange juice
1/2 tsp. cinnamon
1/2 tsp. black pepper
2 tbsp. clove (I don't care much for close, taste or smell, so I will not be using)
1/4 c. Splenda Brown Sugar Blend
1 tbsp. fresh Rosemary, chopped
1/2 tsp. allspice (I will probably use extra cinnamon)
1/4 tsp. salt

1. Preheat oven to 350 degrees.
2. Use a sharp knife and score the top of the ham in a diamond pattern and stud with cloves. Place ham on a rack in a shallow roasting pan.
3. Bake 40 minutes.
4. Meanwhile, combine mustard, Splenda, orange juice, rosemary and spices. Remove ham from oven and brush a thick layer of glaze all over ham. Return to oven and bake 30-45 minutes more, or until thermometer reads 135 degrees. Brush ham two more times with glaze during baking time. Cover ham with foil and let stand 15 minutes before carving.

NUTRITIONAL INFORMATION: 270 calories, 6g fat, 2g saturated fat, 115mg cholesterol, 1900mg sodium, 7g carbohydrates, 0g fiber, 0g sugar, 45g protein.

Thanksgiving Recipes

Hello all!

I just wanted to leave a little note to all who read my recipe/food blog. I appreciate your patronage and cherish your comments and tips. I love to hear about whenever you try one of the recipes I feature that I've made who family and friends have enjoyed. I love to cook and bake and I love to serve my family all the wonderful things I come across, so keep coming back and trying the recipes and don't forget to leave me a comment about how your family enjoyed it and if the kids enjoyed helping you make it.

This weekend, before family comes to town, I am going to share all my Thanksgiving recipes. This year, I'm not using my normal recipes for Thanksgiving dinner. I'm trying some new things with new and refreshing twists that I think not only my guests will enjoy but I think you will too. Also, all my desserts, except my rice crispy treats are going to be made with Splenda this year, to accommodate some special diets. Plus, it healthier.

I have a large menu planned and I only know for sure of 6 of us being here to eat it. However, I have invited many more to join us, I just haven't heard whether or not they are going to join us. Oh well, more for us if they don't come! I love Thanksgiving dinner.

I wanted you have an idea of what dishes I'm making, I will tell you each dish that will be featured but you won't know the recipe name until I post it. Some have no recipe, however. Stay tuned and be prepared to salivate as you read each recipe and leave your computer very hungry, craving your upcoming Thanksgiving meal! My menu: turkey, ham, stuffing, rolls, green beans, yams, potatoes, gravy, cranberries, pumpkin pie, cherry pie, apple pie, chocolate pudding pie, regular and chocolate rice crispy treats, crackers & cheese, fresh veggies & dip. These menu items you will see featured on this blog in a recipe: ham, stuffing, rolls, green beans, yams, pumpkin pie, cherry pie, apple pie, chocolate rice crispy treats, regular rice crispy treats. Along with Thanksgiving dinner recipes, I have a few others that I'm going to share, too, that we are going to use with leftovers. Yummy!!

I hope you all have a wonderful weekend and a fantastic Thanksgiving!

Oh yes, I am thankful for many, many things, but here are some of them: my husband and out 11th wedding anniversary (the day after Thanksgiving) our parents and siblings (amongst our many other extended family relatives), our babies, home, and work. I have been so blessed in my 30 years by our wonderful, loving Heavenly Father. I know that I will continually be blessed as I live out the rest of my 30, 40, 50, 60 or maybe ever 70+ years here on earth because He is that wonderful.

HAPPY THANKSGIVING!!

Yummy Mummy Calzones

This recipe, too, comes from my Taste of Home Halloween cookbook. However, I did see it featured on an Emeril Halloween special just before Halloween and Rachel Ray showed how to make them. I don't know where the recipe originated, but I found it in my Taste of Home Halloween cookbook before I saw Rachel make it, and I've had this cookbook for about 6 years. I remember how to do it without the recipe. The amounts may not be exact to the recipe but it is what I used. I made two mummy calzones-a turkey pepperoni (tastes just like regular pepperoni) and a veggie. I put the amounts of what I used for each in this recipe.

Yummy Mummy Calzone Picture: the big breasted, tall mummy calzone is the turkey pepperoni one and the short, fat mummy calzone is the veggie. Can you tell I made the long, big breasted one first?


Turkey Pepperoni Mummy Calzone:
1 loaf frozen bread, uncooked & thawed
1 pkg. Hormel Turkey Pepperoni (use as little or as much as you wish)
1/4 c. pizza sauce
1 slice of black olive, cut in half (for eyes)
1-2 c. shredded Mozzarella cheese (again, use as much or as little as you wish)
NOTE: (If you wish, you could add sausage, hamburger, olives, onions, peppers, etc., whatever you want in you mummy calzone.)
1 egg, lightly beaten

Veggie Lover's Mummy Calzone:
1 loaf frozen bread, uncooked & thawed
1/2 Green pepper, seeded & sliced
1/2 Yellow pepper, seeded & sliced
1/4 c. Sliced Black Olives + 1 cut in half (for eyes)
1/2 Red Onion, small, sliced & slices cut in half
4-5 Mushrooms, fresh, washed & sliced
1/4 c. pizza sauce
1-2 c. shredded Mozzarella cheese
1 egg, lightly beaten

1. Roll out each piece of dough into a rounded triangle shape, about 14-in. high x 11-in. wide at the base of the triangle. Place each on a parchment-lined baking sheet with the tip of the triangle toward you. Lightly score 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom (I didn't do this scoring part, I just eyed it).
2. On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head.
3. Inside the scored rectangle in the center, spread pizza sauce, sprinkle on cheese and place pepperoni. Shape the top center triangle into a head. Starting at the head, fold alternating strips of dough at an angle across filling stopping at the last strip on each side. As you bring the last two strips crossing over the pizza filling, press them firmly together at bottom to form a seal.
4. Brush dough with beaten egg. Cover and let rise for 15 minutes. For eyes, press 1olive slice into each head. Discard or save the remaining slices for another use.
5. Bake at 350 degrees for 25-28 minutes or until golden brown. Let stand for 5 minutes before slicing.

Serves: 8-10, but I think I squeezed about 12 out of mine, because one was so long and the other was so thick. I could cut the thick one into about 3/4-inch thick pieces and the long one was just long and allowed me to get more slices out of it.

NUTRITIONAL INFORMATION (from the Taste of Home website at: www.tasteofhome.com): 1 slice equals 358 calories, 12 g fat (4 g saturated fat), 39 mg cholesterol, 831 mg sodium, 49 g carbohydrate, 3 g fiber, 16 g protein. (This information is accurate to the exact Taste of Home recipe, however it varies with toppings, so this information is not correct for my variation of the Yummy Mummy Calzones. For the original recipes go to:
http://www.tasteofhome.com/Recipes/Yummy-Mummy-Calzones?cpi=1&sort=

NOTE: This was a HUGE hit at the Halloween party my Uncle Dustin and Aunt Tracy threw, along with my Uncle Paylor and Aunt Teresa, cousin Coley and her boyfriend, Victor. Once I cut them into slices, they were gone in a matter of minutes. Next time, I'm making more than just two. Give them a try and make them for your next Halloween or theme party! Not only were they a hit and indeed "Yummy" but they were fun to make too!

Taffy Apple Salad

I first found this recipe in my Taste of Home Halloween cookbook submitted by someone from Oregon, but I have misplaced that cookbook so I had to find the correct recipe online. I found more than a few variations but I found the right one at: http://kidscooking.about.com/od/soupsandsalads/r/taffy_apple_sal.htm. There is two minor differences: (1) this recipe calls for pineapple chunks, mine called for crushed-so it is just a matter of taste and preference; (2) this one calls for 2 tsp. vinegar while mine called for 1 1/2 tsp. cider vinegar-again it is a matter of taste and preference. I am posting the recipe how I did it. It is a delicious salad and tastes very much like a candy apple.



20 oz. pineapple, crushed (reserve juice)
2 c. mini marshmallows
1/2 c. sugar
1 1/2 tsp. cider vinegar
1 egg, beaten
1 tbsp. flour
4 c. apples, chopped (about 4 medium apples-I used 2 Granny Smith & 2 Red Delicious)
1 1/2 c. peanuts, lightly salted OR spanish style
8 oz. Cool Whip, thawed

1. Mix together pineapple and marshmallows together and chill for several hours (I would say at least 3 hours).
2. In a saucepan, mix together pineapple juice, sugar, cider vinegar, beaten egg and flour. Heat over medium-high heat until thick, stirring constantly. Allow to cool 30 minutes and refrigerate overnight.
3. Mix sauce mixture with Cool Whip. Add apples to marshmallow/pineapple mixture, mixing well. Add sauce/Cool Whip mixture blend. Stir in peanuts. Refrigerate several hours.

NOTE: I started this salad at night before Halloween and allowed the pineapple and marshmallows to chill while we went to have dinner and carve pumpkins. When we returned around 11pm that night, I did the sauce mixture and let it cool over night until I got up at 8am. That is when I got up and chopped the apples, mixed the Cool Whip into the sauce and began blending it all together. It refrigerated from about 9am to noon when we took it to my aunt's house and it chilled for another 6 1/2 hours until the party. HOWEVER, I have read that it has been know to be done in just a few short hours, as long as it has a couple hours to chill after all is mixed together.

Classic Potatoes Au Gratin

This recipe comes straight out of my November issue of Diabetes Forecast (pg 64). I tried once before when I was first married to make a version of these type of potatoes and they turned out horribly, so I decided to give them another shot. While I did really enjoy these potatoes fresh out of the oven, I did not enjoy them as much the next day as leftovers. I was really bummed, so my search is still on for that perfect Potatoes Au Gratin recipe. In the meantime, this one will do fine, I'll just have to be sure to make a smaller portion so I'm not stuck with the leftovers.

SAUCE:
1 1/2 tbsp. non-hydrogenated butter-type tub spread (such as Smart Balance)
1 1/2 tbsp. all-purpose flour
Salt & Pepper to taste
1 2/3 c. 1% milk
1 1/2 c. shredded 75% reduced-fat cheddar cheese (such as extra sharp)

6 medium russet potatoes (about 6 oz. each), peeled and cut into 1/4-inch thick slices


1. Preheat oven to 375 degrees. To prepare the cheese sauce: melt the buttery spread in a medium saucepan over medium heat. Add in the flour, salt and pepper and stir constantly with a wire whisk for 1 minute. Stir in milk, and cook until thickened, stirring constantly. Stir in all the cheese, and cook for 30 seconds.
2. Place half of the potato slices in a 9x13-inch baking pan coated with cooking spray. Pour in half the cheese sauce. Add remaining potatoes in a layer, and pour in the remaining cheese sauce.
3. Cover the dish with foil, and bake for 1-1 1/2 hours or until potatoes are tender. Remove the foil, and broil the top of the casserole for 1-2 minutes if desired.

12 Servings; serving = 1/3 cup

NUTRITION INFO: (per serving)
115 calories, 3g fat, 1.3g Sat. fat, 0g Tran. fat, 5mg cholesterol, 130mg sodium,
16g total carbohydrates, 1g fiber, 2g sugar, 7g protein.

Homemade Chicken Noodle Soup

Since it is cold and flu season and the bugs have hit our home, I made this for us last week. Of course, you don't have to be sick to enjoy a bowl or a mug of steaming hot chicken noodle soup. This is how I make it, but of course, everyone has their own little secrets and ways of doing things, but this is my recipe. Measurements are approximate for seasonings, I base it on taste, so feel free to add more subtract to your liking.

1 chicken breast, cooked and cut into 1/2-inch cubes
9 c. water
9 chicken bouillon cubes
1 c. carrots, sliced thin
2 tbsp. onion, finely chopped
1 tsp. garlic powder
1 tbsp. parsley flakes
1 tsp. black pepper
3 c. elbow macaroni, cooked and drained

1. In a large pot, combine together all ingredients except for pasta. Cook on medium-high for 20 minutes or until carrots are tender. Be sure to stir about every 5 minutes.
2. After carrots are cooked through, add cooked pasta and cook an additional 5 minutes until heated through. Serve hot.

10 Servings; 1 serving = 1 cup

Bacon-Corn Chowder with Potatoes

What a great chowder for a cold rainy day. It doesn't take long to make, about 10 minutes of prep time and about 25 minutes for cooking. I found this recipe, once again in my Cooking Pleasures magazine.

6 slices of bacon, chopped
1/2 c. onion, finely chopped
1/4 c. celery chopped
2 c. low sodium chicken broth, divided
3 1/2 c. fresh corn kernels (6-8 medium ears of corn); reserve 3 stripped cobs [I did not have fresh corn so I used two cans of corn]
1 lb. unpeeled red potatoes, cubed in 1/2 inch thickness
2 tbsp. fresh thyme, chopped
2 bay leaves
1 tsp. coarse salt
1/4 tsp. pepper
2 c. hot milk
1/4-1/2 tsp. hot pepper sauce

1. Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
2. Add onion and celery to pot; cook and stir 3-4 minutes or until almost translucent. Increase heat to high; add 1/2 c. of broth, stirring to scrap up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 c. of broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes or until potatoes are tender; uncover.
3. Add milk and hot sauce; simmer 5 minutes. Add corn kernels; simmer 3-4 minutes. Remove and discard corn cobs and bay leaves. Stir in bacon just before serving.

6 servings; serving = 1 1/4 c.

NUTRITIONAL INFORMATION: 300 calories, 14g total fat (5.5g saturated fat), 10.5g protein, 36g carbohydrates, 25mg cholesterol, 680mg sodium and 4.5g fiber.

Butterflied Korean Pork Tenderloin

One more recipe from my August/September issue of Cooking Pleasures from the staff and editors of the magazine. I used pork chops instead of tenderloin so I didn't have to cut it and and pound them thin. They aren't real thick to begin with. Before I get to the recipe, I thought I'd just share with everyone that whenever provided with the recipe/source, I am going to include the nutritional information in the new "nutritional information" section at the end of the recipe. Most things I make, with exception to desserts are pretty healthy, but when I use Weight Watcher recipes they are on the healthier side. I wanted to contribute to helping you make nutritious and yummy meals for your families.

MARINADE:
2 (1-1 1/4 lb.) pork tenderloins OR 4 porkchops
1/2 c. soy sauce
4 green onions, sliced (I didn't have any so I just used some chopped white onion)
4 tbsp. fresh ginger, minced
2 tbsp. dark brown sugar, packed
1 1/2 tbsp. garlic, minced
1 tbsp. lime juice
1 tbsp. dark sesame oil
1 tsp. molasses

GARNISH:
1 tbsp. sesame seeds, toasted
1/4 c. green onions, sliced diagonally
Lime wedges

1. Make a long cut in center of each tenderloin running the length of the meat, stopping about 1/4 inch from edge. Spread open; gently flatten with heel of your hand. Place each tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
2. Place tenderloins in 13"x9" glass baking dish. Combine all remaining marinade ingredients in a small bowl; pour over pork, turning to coat. Cover and refrigerate 16-24 hours, turning occasionally.
3. Heat grill. Remover tenderloins from marinade, shaking off excess; discard marinade. Grill, covered, over medium-high heat or coals 5-8 minutes or until pale pink in center, turning once. Remove pork. Cover loosely with foil; let stand 10 minutes.
4. Slice each tenderloin; garnish with sesame seeds, 1/4 c. green onions and lime wedges.

TIP: Toast sesame seeds in a small dry skillet over medium heat 1-2 minutes or until lightly browned, stirring frequenlty.

6 servings

NUTRITIONAL INFORMATION: 205 calories, 7.5g total fat (2.5g saturated fat), 30.5g protein, 4.5g carbohydrates, 65mg cholesterol, 370mg sodium, 1g fiber.

Steamed Chocolate Pudding with Brandied Cherry Sauce

I'm going to make this dessert this Sunday, October 4th. It is another dessert our of my Weight Watchers All Things Sweet cookbook. Another one I cannot wait to try.

1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. semisweet chocolate chips
1/2 c. water
6 tbsp. unsweetened cocoa
2 tbsp. stick margarine
2 tsp. instant coffee granules
3/4 c. sugar
1/3 c. egg substitute
1 c. skim milk
1/2 tsp. vanilla extract
cooking spray
Brandied Cherry sauce (recipe follows)
Fresh cherries with stems, optional

1. Sift first 3 ingredients together; set aside.
2. Combine chocolate chips and next 4 ingredients in a small saucepan; place over low heat, and cook 4 minutes or until mixture is smooth, stirring constantly. Let cool completely.
3. Combine sugar and egg substitute; beat at high speed of mixer for 5 minutes. Add chocolate mixture; beat at low speed until blended. Add flour mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
4. Spoon into a 1 1/2 quart steamed-pudding mold coated with cooking spray; cover tightly with foil or lid coated with cooking spray.
5. Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and cook in simmering water 1 hour or until knife inserted near center comes out clean, adding water to stockpot as needed.
6. Remove from water, let pudding cool in mold on wire rack for 15 minutes. Invert pudding onto a serving platter and cut into 14 slices. Spoon warm Brandied Cherry Sauce on individual plates; place pudding slices on plates with sauce. Garnish with fresh cherries, if desired.

14 servings; 6 points per slice


BRANDIED CHERRY SAUCE

2 c. frozen, pitted dark sweet cherries, thawed
1/3 c. water
1/3 c. sugar
1/4 c. brandy
1/4 c. water
1 tbsp. cornstarch

1. Place cherries and 1/3 c. water in a blender, and process until mixture is smooth. Strain puree and discard pulp.
2. Combine cherry puree, sugar and brandy in a small saucepan. Place over medium-high heat and cook 1 minute or until sugar dissolves, stirring constantly. Bring mixture to a boil; reduce heat, and simmer 10 minutes, stirring constantly. Combine 1/4 c. water and cornstarch; stir until well blended. Add to cherry mixture; bring to a boil, and cook 1 minute or until slightly thick. Serve sauce warm with steamed pudding.

Makes 2 cups

Black Forest Cookies

I'm SO excited about these cookies!! I was looking through my pantry to see how many packages of Craisins I had because Jarom asked if I would make some more Oatmeal Cranberry cookies for him soon. Among the regular Craisins, I found and orange flavored Craisin package and a cherry flavored Craisin package. Well, on the back of the package is a recipe for these Black Forest cookies and I decided that I had to make them this weekend while I make the others for Jarom. I make up a few batched of dough these days, bake some and freeze the rest for future use. I can't wait!!

1 11.5 oz. pkg. of milk chocolate chips (I prefer semi-sweet chocolate chips)
1/2 c. brown sugar
1/4 c. butter, softened
2 eggs
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. baking powder
1 6 oz. pkg. Ocean Spray Craisins Cherry Flavored Dried Cranberries
1 c. pecans or walnuts, coarsely chopped

1.Preheat oven to 350 degrees. Pour 3/4 c. of chocolate chips into a microwave safe dish and set the remaining chips aside. Microwave chips for 2 minutes on high. Stir chocolate until smooth.
2. Stir in brown sugar, butter, eggs and vanilla. Add flour and baking powder, mixing until thoroughly combined. Stir in remaining chocolate chips, Cherry flavored Cranberries and nuts.
2. Drop by tablespoonfuls onto a greased cookie sheet. Bake for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie, bake for 14 minutes. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and cool completely.

About 2 1/2 dozen cookies

Lime Grilled Chicken

I thought I would get my recipes that I'm using this weekend, up now since my weekend went from doing absolutely nothing to trying to complete a list of odd jobs around the house. I will get the pictures posted for each one as I make them and take pictures. Tonight for dinner, we are grilling chicken that I've had marinating all morning and the rest of the day. This is another recipe our of my August/September 2009 Cooking Pleasures magazine, and it was submitted by Audra Pyle of Edgewood, Texas.

Lime Grilled Chicken-Grilled


1/4 c. olive oil
1 large garlic clove, minced
1 medium to large jalapeno chile, seeded, deveined and minced (I took out this ingredient and replaced it with 1/2 tsp. cayenne pepper to get that kick)
2 tbsp. lime juice
1 tbsp. cilantro, chopped (I think I used more like 1/4 c.-I like cilantro)
1 tsp. pepper (I used Lime Pepper)
1/2 tsp. salt
1/2 tsp. poultry seasoning (I took out the salt and poultry seasoning and use 1/2 tsp. Motreal Steak Seasoning)
4 boneless, skinless chicken breast halves

Marinating the chicken:

1. Combine all ingredients except chicken in large resealable plastic bag. Add chicken; refrigerate 1-4 hours. (I put our chicken in a baking dish and poured the marinade over the top and marinated it over night-turning the chicken over once in the morning).2. Heat grill. Remove chicken from marinade; discard marinade. Grill, uncovered, over medium heat or coal 8-10 minutes or until no longer pink in the center, turning once.

4 servings

NOTE: I know I made a lot of changes, creating pretty much a completely different marinade, but I adapt flavors as I go based on what my family likes. And while Jarom and Jenna can handle quite a bit of spice and heat, I cannot, so I have be careful with the hot stuff.

Honey-Baked Pears

This was so yummy! I'm not big on pears, but decided that I had to give this recipe a try. I found it in my October 23rd issue of All You on page 96.



2 tbsp. lemon juice
1/2 c. honey
1 c. crushed graham crackers
1 tbsp. sugar
1 tsp. apple-pie spice (I'm not a big fan so I just used cinnamon)
4 tbsp. unsalted butter, melted (I forgot about this ingredient and so it was left out of my dish)
3 pears, peeled, cored and cut into 1-inch chunks

1. Preheat oven to 400 degrees. Stir lemon juice with honey and 1/2 c. water in a small bowl until blended. In a separate bowl, blend graham cracker crumbs with sugar and apple-pie spice, then stir in melted butter.
2. Layer pears in an 11"x7" baking dish and sprinkle with half of the crumb mixture. Pour honey mixture over pears and sprinkle with remaining crumb mixture. bake about 25 minutes, until pears are tender when pierced with a knife, topping is golden brown and juices are bubbling. Serve warm with ice cream or whipped cream, or let cool, cover and refrigerate to serve cold.

6 Servings

NOTE: 269 Calories, 9g of fat, 20mg Cholesterol, 4g fiber, 1g protein, 50g carbohydrates and 127mg sodium.

Classic Italian Lasagna

Here it is-the much anticipated Giada de Laurentiis lasagna! Well, much anticipated in our house by me, anyway. This recipe uses both the marinara sauce that I used on Tuesday in the manicotti and the Bechamel sauce that I posted today. It was every bit as good as I had hoped.



salt
2 tbsp. vegetable oil
15 dry lasagna noodles (about 12 oz.)
3 tbsp. extra-virgin olive oil
1 lb. ground beef (I used ground turkey; you could also use ground sausage or chicken)
1 tsp. black pepper, plus more to taste
2 1/2 c. Bechamel Sauce (previous entry)
1 1/2 c. Marinara Sauce (previous entry on 9/29/09)
1 1/2 lbs. whole-milk ricotta cheese (I used a 15 oz. container)
3 large eggs
2 tbsp. unsalted butter
2 (10 oz.) pkgs. frozen chopped spinach, thawed and squeezed dry (I only used one pkg.)
3 c. shredded mozzarella cheese
1/4 c. freshly grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Add the vegetable oil (the oil will help prevent the lasagna noodles from sticking together). Cook the lasagna until almost al dente, about 6 minutes (the center of the pasta should remain somewhat hard so that it won't overcook and become soggy when baked). Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
2. In a large saute pan, heat the olive oil over a medium-high heat. Add the ground beef and 1/2 tsp. each of salt and pepper, saute until the beef is brown, breaking up any large clumps, about 8 minutes. Remove from the heat and drain any excess fat. Let cool completely.
3. Position the rack in the center of the oven and preheat the oven to 375 degrees. In a medium bowl, mix the bechamel and marinara sauces to blend. Season the sauce with more salt and pepper to taste. (I didn't think it needed anymore salt or pepper so I did not any additional).
4. In another medium bowl, mix the ricotta, eggs and 1/2 tsp. each of salt and pepper. Spread the butter over a 9"x13" baking dish. Spoon one-third of the sauce over the bottom of the dish. Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely. Spread the ricotta mixture evenly over the noodles. Top with the spinach.
5. Arrange 5 more lasagna noodles top the spinach, then top with the ground beef. Spoon one0third of the remaining sauce over, then sprinkle with 1/2 c. of mozzarella cheese. Top with the remaining 5 sheets of lasagna noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella cheese and the Parmesan cheese.
6. Line a large, heavy baking sheet with foil. Place the baking dish on the baking sheet. Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.

Make 6 main-course servings (these servings are very large and I cut ours into 9 pieces, and serve a green salad with it).



NOTE: The lasagna can be made up through step 5 one day ahead. Cover tightly with plastic wrap and refrigerate. Uncover before baking.

Bechamel Sauce

Here is another recipe by Giada De Laurentiis that came out of my new Pyrex mini cookbook. Here is was Giada has to say about the sauce and it's history, "In case your were wondering [you're probably not, actually, but I'm going to tell you anyway], this sauce is named after the Marquis de Bechamel. In Italian it's called balsamella or besciamella. The original and full French version also involved steeping some onion and bay leaf in milk for 30 minutes, to infuse the sauce with more flavor, but here's an everyday approach. My simplified version is a snap to make and is perfect with my Baked Rigatoni with Bechamel Sauce [page 10]. You could also use it the way you would hollandaise sauce." (de Laurentiis, Giada. [2005]. Cooking with Pyrex, p.7) I was thinking this sauce would be great biscuits for breakfast this weekend.



5 tbsp. unsalted butter
1/2 c. all-purpose flour
4 c. warm whole milk (I used my 1%)
1/2 tsp. salt, plus more to taste
Pinch of freshly ground white pepper, plus more to taste (I used black pepper)
Pinch of nutmeg, plus more to taste-freshly grated if you can

1. In a 2-quart saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth, about 2 minutes.
3. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the bechamel sauce to boil).
4. Remove form the heat and stir in 1/2 tsp. of salt and a pinch each of pepper and nutmeg. Season to the sauce with more salt, pepper and nutmeg to taste. Cool, then cover and refrigerate.

Make 4 cups

NOTE: The sauce can be made up to 3 days ahead.

Beef & Cheese Manicotti

Here is that Manicotti dish that is oh so delicioso! It is a Giada De Laurentiis recipe that came out of my little Pyrex cookbook.



1/2 lb. ground beef
1/2 c. finely chopped onion
1 (15 oz.) container whole-milk ricotta cheese
1 1/2 c. shredded mozzarella cheese
1/2 c. freshly grated Parmesan cheese
2 tbsp. fresh flat-leaf parsley, chopped
2 garlic cloves, minced
1 1/2 tsp. salt, plus additional to taste
1 tsp. freshly ground pepper, plus additional to taste
3 tsp. olive oil
12 pieces of manicotti (from 8 oz. box)--I used all 14 pieces in the box
1 1/2 c. Marinara Sauce (previous entry)
1 tbsp. butter, cut into pieces

1. Heat a medium-size, heavy skillet over medium heat. Add the ground beef and onion and saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and let cool slightly.
2. Meanwhile, in a medium bowl, mix ricotta, 1 c. mozzarella, 1/4 c. Parmesan, parsley, garlic, salt and pepper. Stir in the meat mixture and set aside.
3. Brush 1 tsp. of live oil over a large baking sheet. Bring a large pot of salted water to a boil. Working in batches, add the manicotti and cook until softened but still firm to the bite, about 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the prepared baking sheet and let cool.
4. Preheat oven to 350 degrees. Brush the remaining 2 tsp. of oil over a 9"x13" baking dish. Spoon 1/2 c. of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture, arrange the stuffed pasta in a single layer in the prepared dish. Spoon the remaining cup of sauce over the manicotti. Sprinkle the remaining 1/2 c. mozzarella cheese and then the remaining 1/4 c. Parmesan cheese over the manicotti. Dot the top with the butter pieces.
5. Bake the manicotti uncovered until it is heated through and the sauce bubbles on the bottom of the dish, about 35 minutes. Let the manicotti stand for 5 minutes and serve.

6-7 servings, 2 pieces per serving

NOTE: This dish can be prepared up to step 4, 8 hours ahead. Cover and refrigerate.

Marinara Sauce

Jarom bought me a new Pyrex set. With Kohl's sale and Jenna's discount he got it at quite an awesome price. With it, came a little cookbook with recipes from Giada De Laurentiis. Tonight, I wanted to make her Beef & Cheese Manicotti, but first I needed to make her Marinara Sauce.



1/2 c. extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp. salt, plus additional to taste
1/2 tsp. freshly ground pepper, plus additional to taste
2 (32 oz.) cans crushed tomatoes
2 dried bay leaves

1. In a large pot, heat oil over medium-high heat. Add onions and garlic and saute until the onions are translucent, about 10 minutes.
2. Add carrots, celery and salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
3. Add tomatoes and bay leaves, and simmer uncovered over low heat until sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Makes 2 quarts (8 cups); 1 quart serves 4 over pasta.

This sauce can be broken up into 2 cup portions and frozen for up to three months.

Cinnamon-Apple Cake

Here is another Weight Watchers dessert from Weight Watchers magazine All Things Sweet cookbook. There is plenty for everyone with 12 servings and 6 points per serving.



1 3/4 c. sugar, divided
1/2 c. (stick) margarine, softened
1 tsp. vanilla extract
6 oz. fat free cream cheese, softened (I used a full 8 oz. pkg.)
2 large eggs
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
3 c. peeled chopped apples (about 2 large)
Cooking spray

1. Preheat oven to 350 degrees.
2. Beat 1 1/2 c. sugar, margarine, vanilla and cream cheese at medium speed of a mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
3. Combine remaining 1/4 c. sugar and cinnamon; stir well. Combine 2 tbsp. cinnamon mixture and apples in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
4. Bake at 350 degrees for 1 hour and 15 minutes or until cake pulls away from sides. Let cook completely on a wire rack; cut with a serrated knife.

12 servings

Sirloin Steak with Moroccan Onions

This is another great recipe from my August/September 2009 issue of Cooking Pleasures. The recipe is by Dana Jacobi.



4 tsp. olive oil
1 1/4 lbs. onions, thinly sliced (about 6 c.)
3/4 tsp. salt, divided
1/4 c. water
1 tsp. tomato paste (I used 6 oz. to make it thicker)
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp ground coriander
1/4 tsp. caraway seeds
1/8 tsp. cayenne pepper
1 lb. beef sirloin steak, cut into 4 pieces

1. Heat 3 tbsp. oil in large skillet over medium-high heat until hot. Cook onions and 1/2 tsp. of the salt 4 minutes or until slightly softened, stirring once.
2. Add all remaining ingredients except steak and remaining oil and salt; cook 3 minutes or until water has evaporated. Reduce heat to medium; cook 15 minutes or until onions are tender, stirring frequently.
3. Meanwhile, heat grill. Brush both sides of steak with remaining oil; sprinkle with remaining salt. Grill, covered, over medium heat or coals 8-10 minutes, turning once. Serve topped with warm onions.

4 servings

Chamomile Cauliflower Soup

I have not made this recipe and I never will. Not only am I not a fan of cauliflower but neither is my family. Once in a blue moon, I will much a piece or two if it is fresh, but cooked cauliflower is about as appealing as having a tooth pulled to me. However, I know many of my family and friends enjoy cauliflower and this recipe may just be right up your alley.

6 Celestial Seasonings Chamomile tea bags
3 c. water
1 lg. head cauliflower, cut into 3-inch pieces
1/4 c. onion, chopped
2 celery stalks, chopped
1 tbsp. butter
Salt & pepper, to taste

1. Boil water and tea bags in a large saucepan for 5 minutes. Remove the tea bags, squeezing the excess liquid into the pan. Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. Drain, reserving 1 cup of the liquid.
2. In a plan pan, saute the onions and celery in the butter until the onions are clear. Put in a blender with the cauliflower, salt, pepper and reserved liquid. Blend until smooth and serve. For a thinner soup, reserve and add more liquid; for thicker soup reserve and add less.

4 servings

Source: Celestial Seasonings Lemon Zinger Herbal Tea. 2002. Hain Celestial Group, Inc. Original recipe from Cooking With Tea cookbook. Siegel, Jennifer & Mo.

Lemon Grilled Chicken with Garlic-Ginger Corn

Just about all my recipes for dinners the rest of September and half of October are from my August/September 2009 Cooking Pleasures magazine. I say just about all because the majority of my desserts this month are from one of my Weight Watchers cookbooks. Cooking Pleasures is a magazine put out every other month by the Cooking Club of America. I love to try new recipes and keep variety in our meals so I love to get this magazine. Since it doesn't come every month it gives me plenty of time to try everything in the magazine, if I so choose.

I enjoyed this meal, but I didn't really taste the lemon. I will just have to play with the measurement next time. The chicken was nice and juicy and the vegetables were savory and crisp. Yummy!



2 tbsp. olive oil, divided
1 tbsp. lemon juice
1 tsp. grated lemon peel
2 boneless skinless chicken breast halves
1/4 tsp. salt, divided
1/4 tsp. pepper, divided
8 oz. sugar snap peas (about 2 cups)
4 green onions, thinly sliced
2 garlic gloves, minced
2 cups fresh corn kernels (I used canned corned, but I rinsed it with water)
2 tsp. fresh ginger, minced

1. Combine 1 tbsp. oil, lemon juice and lemon peel in a small bowl. Place chicken in a small baking dish; brush with lemon mixture. Sprinkle with 1/8 tsp. each of the salt and pepper, turning chicken to coat both sides.
2. Heat grill; oil grill grates. Grill chicken, covered, over medium heat or coals 8-10 minutes or until no longer pink in center, turning once. Remove chicken. Cover loosely with foil; let stand 5 minutes before slicing.
3. Meanwhile, heat remaining 1 tbsp. oil in large nonstick skillet over medium heat until hot. Cook and stir peas, green onions and garlic for 2 minutes. Add corn, ginger and remaining 1/8 tsp. each of salt and pepper. Reduce heat to low; cover and cook 2 minutes. Serve chicken with corn mixture.

2 Servings



Source: Cooking Pleasures magazine. August/September 2009. Cooking Club of America, p. 48.

Italian Baked Chicken

Such an easy dish, but very good and juicy.

4 chicken breasts
Olive oil
Thyme
Lawry's Season Salt
Minced Garlic OR Garlic Powder

1. Spread about 1 tbsp. olive oil on the bottom of a baking dish. Sprinkle with thyme, season salt and garlic.
2. Place chicken on top and brush olive oil on top of each piece of chicken. Sprinkle each piece of chicken with thyme, season salt and garlic.
3. Place in oven at 350 degrees for about an hour or chicken is cooked through.

Italian Roasted Tomatoes *UPDATED 9/24/09*

Okay, there is nothing exact here, so you may have to adjust the seasoning if you wish the taste to me stronger or weaker than what I did.

3-4 Orange tomatoes, cut into bite size pieces
3-4 Yellow tomatoes, cut into bite size pieces
2 large Red tomatoes, cut into bite size pieces
2 tbsp. olive oil
2 tsp. thyme
2 gloves minces garlic OR 1 tsp. garlic powder

1. Cut up tomatoes (gutting them) taking out the centers and just leaving the outer part of the tomato and cut into bite-size pieces. (I cut them first in quarters, gutted them, and then slice into bite-size pieces.)2. Place all ingredients in a casserole dish and mix well. Bake in oven at 350 degrees for 1 hours. Be sure to stir once after first 30 minutes.

Banana Trail Mix Muffins

I saw this recipe and just had to make it. They are really good but I added some ingredients that weren't in my trail mix. I took out the chocolate pieces, added some dried cranberries, extra pecans and almonds (my trail mix had various seeds, peanuts and raisins).

1 3/4 c. flour
2/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 c. mashed banana (about 2 large)
1/3 c. butter, melted
2 eggs
1 1/2 c. trail mix

1. Preheat oven to 350 degrees. Line muffin pan with paper cups of spray with cooking spray. In a bowl, mix together flour, sugar, baking powder, salt, and baking soda.
2. Combine banana, butter and eggs in medium bowl. Beat into dry ingredients at medium speed until combined. Stir in trail mix until well-blended and spoon into muffin cups.
3. Bake 20-25 minutes or until toothpick inserted into center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.

Makes 12-14 muffins.

NOTE: Recipe notes that if your trail mix does not have chocolate pieces to add 1/4 c. chocolate chips. However, I chose to take out our chocolate pieces and replace them with dried cranberries. This is strictly a personal choice.

Zucchini Ribbon Pasta Salad with Parmesan Curls

I fixed this dish this evening along with our grilled pork chops. It was pretty good, but I didn't buy enough zucchini for the recipe. I made one change and actually sauteed the zucchini with the garlic, lemon juice and peeel and pepper in just a tiny bit of olive oil, but I think next time I won't and it will be just as good and refreshing.

3-4 Medium Zucchini
2 garlic gloves
1 tsp. salt
1/3 c. extra virgin Olive Oil
3 tbsp. lemon juice
1/4 tsp. pepper
4 oz. refrigerated Fettucine
1/3 c. fresh julienned basil
1 tbsp. grated lemon peel
2 oz. Parmesan cheese, shaved into curls (I used shredded)

1. With vegetable peeler, shave zucchini lengthwise into long thin ribbons.
2. With the side of a chef's knife, mash garlic and 1/2 tsp. salt into a paste (I just minced my garlic, it was easier). Combine zucchini, garlic, oil, lemon juice and pepper in a large bowl. Cover and refrigerate overnight (yeah, I skipped this step).
3. Cook fettucine according to package directions. Drain and rinse under cold water to cool.
4. Toss zucchini mixture with half of the basil, lemon peel and remaining salt. Add fettucine, toss. Add half of the cheese curls and toss. Serve topped with remaining cheese curls and basil.

Serves 6, 1 serving = 1 cup.

Fish & Chips (Authentic English Style)

Jarom isn't one for fish really unless it is breaded and fried, so I decided, even though it is not healthy at all, to make Fish and Chips. I went online for an Authentic English style recipe. It turned out good, but it took me a couple days. I was supposed to make them Thursday and we ended up at the dealership getting a new truck all night and skipped dinner. Friday I was going to make them and Jarom got home and said he was going to bed, so I wasn't going to cook if no one was going to eat, so Saturday was the day. I just wish I had two deep fryers so that I could have the potatoes going at the same time. I found the recipe and directions on the internet written by Mark Knowles at http://hubpages.com/hub/Perfect-Fish-n-Chips-.

FISH
Ingredients:
4 pieces of Cod or Haddock roughly 1/3 rd lb each
1 sprig fresh parsley

For the batter:

1 cup flour
1 teaspoon salt
1 egg
1 cup heavy beer (Guinness is best but any heavy beer will work)

INSTRUCTIONS:
First, make the batter and let stand. In a bowl, sift the flour and salt. Next crack the egg into the bowl and whisk the mixture. Next, slowly add the beer, whisking all the time. Keep adding the beer until the batter is a thick consistency. Set aside.

Place the oil in the pan, no more than a third of the way up the side. If you are using the oil you just cooked chips in, allow it to reheat. When the oil is hot, place the frying basket in the pan.

Now, wash and chop the parsley finely. Next, sprinkle some flour on the cutting board and sprinkle the parsley over the flour.

Next, wash the fish under cold water and roll in the flour/parsley. It should now be coated in flour and parsley. Make sure the oil is hot. Dip the fish pieces, one at a time into the batter and drop into the oil. Do not put the fish in the basket and lower th basket in, because they will stick to the basket. Cook for 3 to 4 minutes until golden brown. Remove with the basket, place on a paper towel to drain and serve immediately. These will not stay crispy and must be served straight away. Serve with chips, salt and vinegar or tartar sauce. If you want to be really old fashioned, serve them on paper. Not newspaper, even in England, that’s illegal now.

CHIPS
Ingredients:

Potatoes
Oil – Peanut oil is best.
Salt

INSTRUCTIONS:
That’s it, no other flavorings. If you really want to make them English, a bottle of malt vinegar is needed. Absolutely no other vinegar will do! It has to be malt vinegar. In fact, it has to be Sarson’s Malt Vinegar as far as I am concerned.

First, peel the potatoes and slice them into chips. Cut them lengthwise, about ½ inch thick, and then cut them into slices about ¼ inch wide. Fatter is healthier. Put the sliced potatoes in a bowl of cold water to cover them We will wash the excess starch off in the water. Leave them to soak while the oil is heating.

Now, pour the oil into the pan, making sure that it doesn’t come more than a third of the way up the pan. This is also important – If there is too much oil in the pan, there is a risk of the oil bubbling over the top. This we do not want.

Next, heat the oil on a high heat to around 375F. If you do not have a thermometer, just drop a small piece of potato in the oil – when it floats, the oil is hot enough.

When the oil is hot, dry the potatoes thoroughly, place in a frying basket and lower them into the oil slowly. When the chips are covered, and the bubbling has stopped, cover the pan and cook the chips for about 6 minutes. This is to blanch the potatoes and do the actual cooking. They should not be brown when you stop this, just cooked. Now take the chips out of the pan and allow the oil to heat back up to around 390F. When the oil has reheated, put the chips back in the pan to brown. This should only take a couple of minutes. A soon as they turn golden brown, remove them and place on paper towels in the serving dish. After a few seconds, the excess fat will drain of into the towels. Remove the towels, sprinkle the chips with a little salt and serve hot. They must be served immediately, or they will go soggy. Serve with battered fish, and salt and vinegar for authentic English Fish ‘N” Chips.

NOTE: All the words, except for the introduction is straight fromt he website and in Mark's own words.

Frozen Strawberry Dessert

Another Wieght Watchers recipe and I can't wait to give it a try.



1 (3 oz.) pkg. strawberry gelatin
1 c. boiling water
1 quart vanilla frozen yogurt, soft
1 (8 oz.) unsweetened crushed pineapple

1. Combine strawberry gelatin with boiling water and mix until dissolved. Add frozen yogurt and crushed pineapple, stirring until yogurt melts. Pour into 9-inch square baking pan. Cover and freeze 8 hours or until firm. Let stand at room temperature at least 10 minutes before serving. Cut into squares.

12 servings

New York Cheesecake--Weight Watchers style

Yep, you guessed it! It's a Weight Watcher's recipe and this particular one come from Weight Watchers Magazine's All Things Sweet. As a bonding activity, I taught my sister-in-law how to make it and she did very well for her first time. It was a little over mixed so it cracked around the edge, but just as good as any. And that chocolate sauce I made last week, will be great on top, too! MMM! MMM!! MMM!!!


CRUST:
2/3 c. flour
2 tbsp. sugar
2 tbsp. chilled stick margarine, cut into small pieces
1 tbsp. ice water
cooking spray

FILLING:
3 (8 oz.) pkg. fat-free cream cheese, soft
2 (8 oz.) pkg. light cream cheese, soft
1 3/4 sugar
3 tbsp. flour
1 tbsp. vanilla
1/4 tsp. salt
5 large eggs

1. Preheat oven to 400 degrees.
2. For crust combine flour and sugar in food processor and pulse 2 times or until blended. Add chilled margarine and pulse 6 times or until mixture resembles coarse meal. With food processor on, slowly add ice water through food chute; processing until blended but don't allow it to form into a ball. Firmly press mixture into bottom of 9-inch spring form pan coated with cooking spray. Bake at 400 degrees for 10 minutes; let cool on wire rack. Increase temperature to 525 degrees or highest oven setting.
3. Place cheeses in large mixing bowl and beat at high speed of a mixer until smooth. Add sugar, flour, vanilla and salt; beat well. Add eggs, 1 at a time, beating just until blended after each additional (do not over mix or cake will crack). Pour cheese mixture into prepared pan and bake at 525 for 7 minutes. Reduce oven temperature to 200 degrees and bake for 45 minutes or until almost set (cake will still jiggle in center but will firm up as it cools).
4. Remove cheesecake from oven; run a knife around edge of cake to loosen from pan. Let cool to room temperature. Cover and chill at least 8 hours. Garnish with citrus slices, strawberries, cherries, chocolate sauce or topping of choice.

16 servings; 6 points per serving