Honey Chicken Stir-Fry

TIME: Prep/Total Time: 30 min.

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 garlic clove, minced
• 3 teaspoons olive oil, divided
• 3 tablespoons honey
• 2 tablespoons reduced-sodium soy sauce
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 package (16 ounces) frozen broccoli stir-fry vegetable blend
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• Hot cooked rice

Directions:

In a large nonstick skillet, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.
In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until tender. Return chicken to the pan; stir to coat. Combine cornstarch and cold water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice. Yield: 4 servings.

Apple-Oat Muffins

2 c. shredded, peeled McIntosh apples (about 3/4 lb). *
1-1/2 c. AP flour
1 c. quick-cooking oats
2/3 c. packed brown sugar
1-1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/4 c. fat free milk
2 T. vegetable oil
1 t. vanilla extract
1 (8 ounce) carton plain low-fat yogurt (I used fat free strawberry from Publix)
1 large egg

• Preheat oven to 400 degrees
• Place apple on paper towels, squeeze until barely moist. Lightly spoon flour into dry measuring cups, level with a knife. Combine the flour and next 6 ingredients in a medium bowl, stir with a whisk. Make a well in center of the mixture. Combine milk, oil, vanilla, yogurt, and egg, stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in apple.
• Spoon batter into 12 muffin cups coated with cooking spray. They will be almost full. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. remove muffins from pans immediately; place on a wire rack.

Yield: 1 dozen
Serving size: one muffin
190 calories; 3.9 g fat (.9g sat.)
1.9 g fiber; 4.5 g carbs

*I used Granny Smith Apples and pulsed them a few times in the food processor.

Old-Fashioned Whoopie Pies

1/2 cup baking cocoa

1/2 cup hot water

1/2 cup shortening

1-1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

2-2/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

FILLING:

3 tablespoons all-purpose flour

Dash salt

1 cup milk

3/4 cup shortening

1-1/2 cups confectioners' sugar

2 teaspoons vanilla extract

DIRECTIONS

• In a small bowl, combine cocoa and water; mix well. Cool for 5 minutes. In a mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla; mix well. Combine dry ingredients. Add to creamed mixture alternately with buttermilk; mix well.
• Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350° for 10-12 minutes or until firm to the touch. Remove to wire racks to cool.
• In a saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool.
• In a mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.

Honey Mustard Chicken

Ingredients:
• 4 LB chicken, butterflied
• 3 TBS Dijon mustard
• 1 TBS honey
• 2 tsp soy sauce
• 2 TBS olive oil
• salt & pepper


Preparation Directions:
Ÿ Flatten the chicken out, skin side up.
Ÿ Whack it with your fist to crack the breastbone (for easier carving).
Ÿ Fold the wing tips back and tuck them under the chicken.
Ÿ Salt and pepper both sides.
Ÿ Blend the mustard, honey, soy and oil. Brush generously on both sides of chicken.
Ÿ Let sit at room temperature for an hour or so, or cover and refrigerate for several hours.
Cooking Directions:
Ÿ Roast over direct heat (no drip pan), at a grill temperature of 270 (about 300 dome).
Ÿ Start skin side up; after 50-60 minutes, flip the skin side toward the coals.
Ÿ Roast another 30 minutes or so, until skin is golden brown and crispy and the meat is done to your
liking.



Good for when there's no time to brine.
Good with or without pecan or cherry wood.

Mashed Potato Casserole


4 c. mashed potatoes
1 c. sour cream
8 oz. cream cheese
1 t. dried chives
¼ t. garlic powder
¼ c. dry bread crumbs
1 T. butter, melted
½ c. shredded cheddar cheese

In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2 qt casserole dish. Combine bread crumbs with butter, sprinkle over potatoes. Bake at 350 for 1 hr. Top with cheese and serve immediately.

Can be made ahead and baked just before serving.

Black Bottom Cupcakes

Cupcakes:
3 c. flour
1/2 c. cocoa
1 t. salt
2/3 c. oil
2 t. vanilla
2 c. sugar
2 t. baking soda
2 c. warm water
2 t. vinegar

Filling:
8 oz. cream cheese
1 egg
1/3 c. sugar
chocolate chips

• Beat topping ingredients well and set aside
• Mix cupcake ingredients well. Batter will be very thin. Fill cupcake tins 2/3 full - do not overfill.
  
• Place about 2 t. topping in the center. Add 6-8 chocolate chips per cupcake.
• Bake at 350 for about 18 minutes.

These freeze well if you can keep them around that long! Makes 3 dozen standard cupcakes.
You can also make 8-9 dozen mini cupcakes (bake ~12 minutes).

Taco Tot Casserole

1 lb. lean ground beef
1 pkg. taco seasoning
1 can corn w/ pepper, drained (I just used regular 'ole corn w/ no salt added)
1 can condensed nacho cheese soup (I had never heard of this, and could not find it, so I used cream of cheddar soup by Campbell's)
4 c. frozen Tator Tots
Salsa and Sour Cream, optional

• Preheat oven to 375 degrees
• Cook meat w/ taco seasoning according to pkg. directions
• Spoon meat into an ungreased 11x17 inch baking dish or a 2 qt. casserole dish
• Spoon corn over meat; spread soup over corn
• Arrange the frozen tots in a single layer over the soup
• Bake 40-45 minutes or until potatoes are lightly browned and the mixture is bubbly
• Serve w/ salsa and sour cream if desired

Baby Back Ribs Like Applebee's

3 racks pork baby back ribs, cut in half
1 c. ketchup
1/4 c. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 t. liquid smoke
1/2 t. salt

• Place ribs in a large pot and fill with enough water to cover them.
• Bring water to a boil, reduce heat. Cover and simmer for 1 hour, or until ribs are fork tender.
• While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
• Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
• Place boiled ribs, meat side down, on a broiler pan.
• Brush with half the sauce mixture and broil 4-5 inches from heat for 6-7 minutes.
• Turn ribs over, brush with remaining sauce, and broil and additional 6-7 minutes, or until edges are slightly charred.
  

Parmesan Crusted Chicken


4 (small) pieces of boneless, skinless chicken
1/4 C whole wheat flour
1/4 C grated Parmesan cheese
1/8 C butter
1/4 C milk
2 tsp oregano
2 tsp basil
1 tsp black pepper
1 tsp garlic

• Preheat oven to 400 degrees. Melt butter in oven in pan (I used an 8x8 baking pan). While butter is melting, mix all other ingredients except milk and chicken.
• When butter is melted, dip chicken first in milk, then coat generously in flour mixture, then dip in butter. Place chicken in pan to be baked. Repeat with remaining pieces of chicken.
• Bake at 400 degrees. Cooking time will vary depending on the thickness of the chicken. Check it after about 15 minutes.
  

Pumpkin Cream Cheese Muffins

FILLING:

1 package (8 ounces) cream cheese, softened

1 egg

1 tablespoon sugar

MUFFIN:

2-1/4 cups all-purpose flour

3 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

2 cups sugar

1 cup canned pumpkin

1/2 cup canola oil

24 pecan halves, optional

• For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
• Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.
• Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Crock-Pot Chicken & Dumplings

From Campbell's Kitchen

Prep Time: 20 min. - Cook Time: About 8 hr.

Ingredients:

1 1/2 lb. skinless, boneless chicken breasts cut into 1" pieces
2 medium Yukon gold potatoes cut into 1" pieces
2 cups baby whole carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream
of Chicken Soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

• PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
• MIX soup, water, thyme and black pepper. Pour over all.
• COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
• MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center. Serves 8.
  

*Or on HIGH 4 to 5 hr.

Banana Oat Breakfast Cookies

1 large banana, mashed (1/2 cup)
1/2 cup chunky peanut butter
1/2 cup honey
1 t. vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk
2 t. ground cinnamon
1/4 t. baking soda
1 cup dried raisins or craisins

• Preheat oven to 350 degrees. Lightly coat two cookie sheets with cooking spray, set aside.
• In a large bowl, stri together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda, Stir the oat mixture into the banana mixture until combined. Stir in raisins or craisins.
• Using a 1/4 cup measure, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin spatula dipped in water, flatten and spread each mound of dough to about 1/2 inch thick.
• Bake, one sheet at a time, for 14-16 minutes or until browned. Transfer to wire racks to cool completely.
• Freeze if the cookies will not be eaten within three days.
  

Cowpoke Chili

1 pound ground beef

1 small onion, chopped

1 garlic clove, minced

1 can (10-1/2 ounces) condensed beef broth, undiluted

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 can (15-1/2 ounces) hot chili beans

1 can (15 ounces) black beans, rinsed and drained

2 tablespoons sugar

1 tablespoon butter

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/8 teaspoon ground cumin

1/8 teaspoon crushed red pepper flakes

Dash cayenne pepper

2 cups frozen lima beans, thawed

Cherry tomatoes, fresh oregano and small chili peppers, optional

In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, tomato sauce and paste until blended. Add the next 10 ingredient. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add lima beans; cook 5-10 minutes longer or until beans are tender. Garnish with tomatoes, oregano and peppers if desired.

Yield: 7 servings.

PB&J Spirals

1 tube (8 ounces) refrigerated crescent rolls

8 teaspoons creamy peanut butter

8 teaspoons grape jelly

1/4 cup chopped unsalted peanuts

2 tablespoons confectioners' sugar

• Unroll crescent dough; separate into triangles. Spread 1 teaspoon each of peanut butter and jelly on the wide end of each triangle; sprinkle with peanuts.
  
• Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent shape.
• Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar. Serve warm.
  

Yield: 8 servings.

Sausage Swiss Muffins

8 ounces pork sausage
1-3/4 cups biscuit/baking mix
3/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1 egg
1/2 cup milk
1/2 cup shredded Swiss cheese

• In a small skillet, cook sausage over medium heat until no longer pink; drain.
• Meanwhile, in a large bowl, combine the baking mix, sage and thyme. In another bowl, combine the egg and milk; stir into dry ingredients just until moistened. Fold in the cheese and sausage.
  
• Fill greased muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
  

Yield: 9 muffins.

Cheesecake Brownies

For the brownies:

4 squares unsweetened chocolate, chopped
1/2 c. butter
2 T. unsweetened cocoa powder
1 T. instant coffee granules
1-1/3 granulated sugar
1 t. vanilla
1/4 t. salt
3 eggs
1 c. all-purpose flour


For the topping:

4 oz. cream cheese, softened
1/4 c. granulated sugar
1 egg
1 T. lemon zest
1 T. lemon juice



For the brownie: in a saucepan over low heat, combine chocolate, butter, cocoa, and coffee granules, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar, vanilla, and salt. Whisk in eggs, one at a time, mixing well after each addition. Stir in flour, mixing until smooth. Spread evenly in a 9-inch square greased cake pan.

For the topping: Beat cream cheese, sugar, egg, lemon zest, and juice until smooth. Spread evenly over unbaked base.

If desired, scatter 1-1/4 cups raspberries over the top.

Bake in a preheated 350-degree oven just until set, 40-45 minutes. Let cool completely in pan. Chill overnight. Cut into sqaures.

Spinach Salad with Bacon Dressing

1 lb. fresh spinach, ripped
1/4 lb. fresh, raw mushrooms
1/4 c. scallions, thinly sliced
1 green pepper, chopped
2 hard-cooked eggs, diced
6-8 strips of bacon, cooked and crumbed (save drippings for dressing)

Toss gently.

For the dressing, combine 2 T. of the bacon drippings, 1/2 cup salad oil, 3 T. cider vinegar, and 3 T. honey. For best results, serve immediately.

French Dip Sandwiches in the Crock Pot

2 c. water
1/2 c. soy sauce
4 whole peppercorns
1 t. dried rosemary
1 t. dried thyme
1 bay leaf
1 t. garlic powder
3 lb. boneless beef chuck roast, trimmed
8 French or Sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemary, thyme and garlic in a slow cooker, stirring until well blended. Place roast in cooker and cover.
Cook on high 5-6 hours or until beef is tender. Remove from broth and shred with a fork or slice thinly. Pour broth in small bowls for dipping. Serve on rolls. If desired, top with swiss cheese, sauteed onions, and peppers.

Chocolate-Covered Oreo Cookie Cake

Ingredients:

For the Cake:

• 24 Oreo cookies, chopped (you will need a full package, the rest will be used for the filling)
• 1/3 cup semisweet chocolate chips
• 1/3 cup all-purpose flour
• ¼ cup butter
• 1 package chocolate cake mix (the richer the better), and ingredients called for on the package

For the Chocolate Mousse Icing:

• 1 teaspoon gelatin powder, unsweetened
• 1 tablespoon cold water
• 2 tablespoons hot water
• ½ cup sugar
• ¼ cup unsweetened cocoa powder
• 1 cup heavy cream, chilled
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

For the Buttercream Filling

• ¼ cup vegetable shortening
• ¼ cup butter, softened
• 2 cups powdered sugar
• 1/8 cup milk
• ¼ teaspoon almond extract
• ¼ t. vanilla extract
• The rest of the package of Oreos, chopped finely
  
  
  To Make the Cake:
  
  Preheat oven to 350 degrees. Spray two 9-inch cake pans with cooking spray. In a large bowl, combine the chopped cookies, chocolate chips, flour, and butter. Sprinkle one-quarter of the cookie mixture in the bottom of one pan, repeat with the other pan. Set aside.
  Mix the cake up according to package directions. Pour one-quarter of the cake batter over the cookies in one pan, repeat in the other. Divide up the remaining cookie mixture between the two pans and sprinkle over the cake batter in both pans. Top off the pans with the remaining cake batter and bake for 30-40 minutes or until cake is done.
  Once removed from the oven, let the cakes sit for 15 minutes, then remove to wire rack. Cool completely.
  
  
  To Make the Buttercream Filling:
  
  Beat the shortening and butter in a mixing bowl. Add sugar, milk, and the extracts slowly; mix until blended. Beat at medium speed until fluffy. Add the rest of the package of Oreos to the mixture. Chill.
  
  
  To Make the Chocolate Mousse Icing:
  
  In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute to soften. Add the hot water; whisk until gelatin in completely dissolved and the mixture is clear. Cool slightly.
  Stir together the sugar and cocoa in a large bowl, add whipping cream and vanilla. Beat on medium speed until the mixture is stiff. Pour in gelatin mixture, beat until well blended. Chill.
  
  
  
  
  Once everything is chilled, arrange the bottom cake layer on a cake dish. Put the buttercream filling on top of the bottom cake layer (you’ll have to lay it on pretty thick, but the filling holds up nicely if the cake is refrigerated). Place the other cake layer on top. Frost the top and sides with the chocolate mousse icing. You may want to sprinkle more cookie crumbs on top, or make a pretty design with chocolate syrup.
  
  

Rosemary Bread

1 c. water
3 T. olive oil
1- 1/2 t. white sugar
1- 1/2 t. salt
1/4 t. Italian Seasoning
1/4 t. ground black pepper
1 T. dried rosemary
1-1/2 c. bread flour
1 c. whole wheat flour
1- 1/2 t. active dry yeast

Bake in your bread machine or use the dough cycle and bake in the oven at 375 degrees for about 30 minutes or until loaf is browned and makes a hollow noise when thumped.

This bread is wonderful with olive oil and dipping spices!


To mix the dough by hand, combine yeast + 1/4 c. warm water, wait 10 min. Add flour, salt, sugar, and oil; knead for several minutes. Add the herbs & pepper and knead some more. Let rise an hour or so in an oiled, covered bowl in a warm place. Punch down, let rise another hour. Bake at 375 until browned.

Red Ribs (also works on Pork Tenderloin) - For the Slow Cooker

2 lbs. pork tenderloin OR country-style pork spareribs, cut into serving piececs of 3-4 ribs
1/4 c. ketchup
2 T. soy sauce
2 T. lemon juice
2 T. honey
1 T. brown sugar
1 clove garlic, crushed
1 T. freshly grated ginger

Arrange the rib portions in the slow cooker. Combine the ketchup, soy sauce, lemon juice, honey, brown sugar, garlic, and ginger in a small bowl and mix until smooth; spoon over meat. If you have a round cooker, stack the ribs with sauce in between. Cover and cook on low 7-9 hours, until the meat is tender and starts to separate from the bone. Serve immediately.

Blueberry Orange Cheesecake

1-1/2 cups graham cracker crumbs

2 tablespoons all-purpose flour

2 tablespoons brown sugar

6 tablespoons butter, melted

FILLING:

4 cups cream-style cottage cheese, undrained

1-1/2 cups sugar

1/2 cup all-purpose flour

3/4 cup heavy whipping cream

3 tablespoons orange juice concentrate

1/2 teaspoon vanilla extract

1/8 teaspoon salt

5 eggs

TOPPING:

1 cup (8 ounces) sour cream

2 tablespoons confectioners' sugar

1 cup fresh blueberries

Fresh mint, optional

• In a small bowl, combine the cracker crumbs, flour and brown sugar; stir in butter. Press onto the bottom and 2-1/2 in. up the sides of a greased 9-in. springform pan; set aside.
• In a blender, cover and process cottage cheese until smooth.
• Transfer to a large mixing bowl; beat in sugar. Beat in the flour, cream, orange juice concentrate, vanilla and salt. Add eggs; beat on low speed just until combined. Pour over crust.
• Bake at 350° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight. Remove sides of pan.
• In a small bowl, combine sour cream and confectioners' sugar; spread over cheesecake. Garnish with blueberries and mint if desired.

Yield: 12 servings.

Fruit Pizza

1 tube sugar cookie dough
2-8 oz. packages cream cheese
1 cup powered sugar
1 8 oz tub cool whip, thawed
1 cup pineapple juice
1 cup orange juice
2 T. cornstarch
1 ½ cup strawberries, sliced
2 kiwi fruit, peeled and sliced
2 bananas, peeled and sliced
1 cup fresh blueberries

• Roll out cookie dough into a circle the size of your pizza pan. A 14-16” pan works best. Place on greased pan, and bake about 15 minutes, until lightly browned. Let cool.
• Make glaze: Mix together orange and pineapple juice in a small saucepan. Stir in cornstarch, and heat, stirring until mixture thickens. Set aside to cool.
• Mix together softened cream cheese and powdered sugar until smooth. Fold in Cool whip. Spread over cooled crust.
• Arrange fruit on cream filling, in a pleasing design. Spread cooled glaze over fruit. Chill until ready to serve.
  
  

You can substitute any fresh seasonal fruit. Try peaches, any fresh berry, mandarin oranges, grapes...

Pizza Pancakes

2 cups biscuit/baking mix
2 teaspoons Italian seasoning
2 eggs
1 cup milk
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup chopped plum tomatoes
1/4 cup chopped green pepper

1 can (8 ounces) pizza sauce, warmed

• In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper.
• Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the seconds side is golden brown. Serve with pizza sauce.
  

Yield: 14 pancakes.

Black Bean Rice Burgers

1 can (15 ounces) black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
2 tablespoons plus 1/4 cup salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat cheddar cheese (1 ounce each)
4 hamburger buns, split

• In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
• In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun. Yield: 4 servings.

Blueberry Pound Cake

3 Beaten Eggs
1/2 Cup Melted Butter (or Margarine)
2 Cups Sugar
1/2 tsp Almond Extract
1/2 tsp vanilla
3 Cups Flour
1 1/2 Tbsp Baking Powder
1/2 tsp Salt
3/4 Cup Milk
2 1/2 Cups Blueberries

• Beat eggs; add melted butter, sugar and almond - vanilla flavorings; beat well.
• Sift flour with baking powder and salt and add alternately with milk to make a smooth batter.
  
• Fold in Blueberries. Pour into a well greased and flour dusted 9" (23 cm) found tube cake pan.
• Bake at 350 F (180 C) for about 60 minutes.
  

This cake tastes wonderful warm from the oven. If you want to eat it cold, try it with a little icing on top.

Sauteed Apples and Raisins


4 large tart apples, peeled and cored (I used Gala apples and it turned out fine)
1/4 cup butter or margarine
2 teaspoons cornstarch
1/2 cup water
1/2 cup packed brown sugar
1/4 cup golden raisins
1 teaspoon lemon juice

• Cut apples in half and then into 1/4-in.-thick slices.
• Melt butter in a large skillet; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender.
• Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil.
• Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm. Yield: 4 cups.

Nutritional Analysis: One 1/2-cup serving (prepared with margarine) equals 182 calories, 6 g fat (0 saturated fat), 0 cholesterol, 73 mg sodium, 34 g carbohydrate, 0 fiber, trace protein

Irish Whole-Wheat Soda Bread

3 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon salt
1 level teaspoon baking soda
3/4 teaspoon double-acting baking powder
1 1/2 to 2 cups buttermilk

• Combine dry ingredients and mix thoroughly to distribute the soda and baking powder, then add enough buttermilk to make a soft dough, but firm enough to hold its shape.
• Knead on a lightly floured board for 2 to 3 minutes, until quite smooth and velvety. Form into a round loaf and place in a well-buttered 8-inch cake pan or cookie sheet. Cut across on the top of the loaf with a very sharp, floured knife.
• Bake in a preheated 375-degree oven for 35 to 40 minutes or until loaf is nicely browned and sounds hollow when rapped with the knuckles. (The cross will have spread open.) Let the loaf cool before slicing. Makes 1 round loaf.

Blueberry-Cheese Rolls 1 pkg. (8 oz.) refrigerated crescent dinner rolls

4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, (1/3 Less Fat than Cream Cheese), softened

2 Tbsp. sugar

1/2 cup blueberries, divided

PREHEAT oven to 375ºF. Unroll dough into four rectangles; firmly press perforations together to seal.

COMBINE Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.

BAKE 11 to 13 min. or until golden brown.

Honey-Oat Quick Bread

2 T. plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, divided
1-1/3 cups whole-wheat or white whole-wheat flour
1 cup all-purpose flour
2-1/4 t. baking powder
1/4 t. baking soda
1-1/4 t. salt
1-8 oz. container nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup honey, preferably a mild variety
3/4 cup nonfat or low-fat milk

• Position oven rack in middle of oven; preheat to 375 degrees. Generously coat a 9x5 inch loaf pan with cooking spray. Sprinkle 1 T. oats in the pan.
  
• Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl. Using a fork, beat together the remaining cup oats, yogurt, egg, oil, and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed.
• Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle 1 T. oats over the top.
• Bake until well browned on top and a toothpick inserted in the center comes out clean, 40-50 minutes. It's normal for the top to crack. Let stand on a wire rack for 15 minutes. Run a table knife around the loaf to loosen it and turn out on to the rack. Enjoy!
  

Baked Ham with Bourbon Glaze

1 C. honey
1/2 C. Jim Bean Bourbon
1/2 C. molasses
1/4 C. Orange Juice
2 T. Dijon Mustard
1 (6-8 lb.) smoked ham half

• Microwave honey and molasses on high for 1 minute, whisk to blend. Whisk in bourbon, OJ, and mustard.
  
• Brush glaze on ham. Bake at 325 degrees on lower oven rack for 1.5 hours or until meat reaches internal temperature of 140 degrees. Baste occasionally with glaze.
  
• Bring drippings and remaining glaze to a boil, serve with the ham. 12-14 servings.
  

Lemon Curd Cupcakes


LEMON CURD:
3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel
BATTER:
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
FROSTING:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar
2 to 4 tablespoons milk
Yellow food coloring, optional

• For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1-1/2 hours or until thickened.

• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.

• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.

• Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.

• Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in the refrigerator.
  

Yield: 1 dozen.

Ham Buns

1/4 cup butter, softened
1 small onion, grated
1 tablespoon poppy seed
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1-1/4 cups finely chopped fully cooked ham (about 8 ounces)
1 cup (4 ounces) shredded Swiss cheese
6 to 8 hamburger buns, split or 16 to 20 mini buns

• In a bowl, mix butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well. Divide evenly among buns.
• Place in a shallow baking pan and cover with foil. Bake at 350° for 15 to 20 minutes or until hot. Yield: 6-8 main dish or 16-20 appetizer servings.

Peanut Butter Carrot Cake for Dogs

1 cup flour (I used whole wheat)
1 t. baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 t. vanilla extract
1/3 cup honey
1 egg

• Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350 for 30 minutes or until golden brown. Let cool. Puree cottage cheese or neufchatel cheese in a blender for icing.
  

Hearty Beef Vegetable Soup

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound beef stew meat, cut into 1/2-inch cubes

2 tablespoons olive oil

1 can (14-1/2 ounces) Italian diced tomatoes

1 can (8 ounces) tomato sauce

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

3 garlic cloves, minced

1 teaspoon dried oregano

3 cups hot water

4 medium potatoes, peeled and cubed

6 medium carrots, sliced

2 medium turnips, peeled and cubed

1 medium zucchini, halved lengthwise and sliced

1 medium green pepper, julienned

1 cup sliced fresh mushrooms

1 medium onion, chopped

1 can (4 ounces) chopped green chilies

2 tablespoons sugar

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.

• In a soup kettle or Dutch oven, brown beef in oil. Stir in tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

• Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.
  

Yield: 8 servings (about 2-1/2 quarts)

Raspberry-Stuffed French Toast

4 oz. Neufchatel Cheese (1/3 less fat cream cheese), softened
1/2 c. sugar
2 t. vanilla
1 t. ground cinnamon
2 eggs, plus 2 egg whites
5 cups fat free milk, divided
1 loaf (ends trimmed off) French baguette, cut into 18 slices
1 pkg. frozen unsweetened raspberries
1 pkg. (4-serving size) Vanilla Instant Pudding Mix

• Beat Neufchatel Cheese, sugar, vanilla, and cinnamon with mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended.
• Arrange 9 of the bread slices in a greased 13x9 inch baking dish. Sprinkle with half of the raspberries, top with remaining bread slices. Pour wet mixture over bread. Let stand 30 minutes. Preheat oven to 350 degrees.
• Bake 40 minutes or until golden brown. Meanwhile, bring remaining 3 cups of milk just to boiling in a saucepan, gradually add the dry pudding mix, whisking until well blended. Remove from heat, let stand 5 minutes. Microwave remaining berries in small microwaveable bowl in high 15-20 seconds or until warm. Serve French Toast topped with custard sauce and raspberries.

Makes 9 servings.

Herbal Iced Tea

4 Celestial Seasonings Lemon Zinger tea bags
4 Celestial Seasonings Red Zinger tea bags
4 cups pure apple juice

• Steep the 8 tea bags in 4 cups of boiling water for 10 minutes.
• Discard the tea bags*.
• Combine the tea with the apple juice and refrigerate until cold.
• Serve over ice.

*note: I thought that the tea bags still had more potency, so I steeped them again and made regular iced tea.

Cinnamon Stewed Apples

6 cups chopped peeled Granny Smith apple (about 2 pounds)
1/2 cup packed brown sugar
1/4 cup apple juice
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

• Combine all ingredients in a large, heavy saucepan.
• Cover and cook over medium-low heat 45 minutes or until apples are tender, stirring occasionally.
• Let stand 5 minutes.

Grilled Marinated London Broil

4 large garlic cloves, minced
4 T. balsamic vinegar
4 T. fresh lemon juice
3 T. Dijon mustard
1 1/2 T. Worcestershire sauce
1 T. soy sauce
1 t. each dried oregano, basil, and thyme, crumbled
1/2 t. dried hot peper flakes
2/c c. olive oil

one 2 to 2 1/2 pound London Broil

To make marinade:

• In a bowl, wisk together ingredients until combined well
• Put London Broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air and set on a plate. Marinate meat, chilled, turning bag once or twice, overnight.
• Grill meat, marinade discarded, over medium heat turning once (9-10 minutes on each side or until meat reaches 135 degrees). Alternatively, meat may be broiled. Transfer meat onto a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices. Serves 6.
  

Chicken Piccata

4 Chicken breast halves, boned and skinned
Salt and Pepper
Flour (enough for coating)
3 T. butter
Jiuce of 1 lemon
1 1/2 C. chicken broth
1/2 C. white wine

• Use a meat pounder to pound the meat to a uniform thickness, a little less than an inch. Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.
• Remove chicken from skillet. Add lemon juice, chicken broth, and wine. Boil down until it's about 1/2 cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.
  

Oreo Truffles

1 package Oreo cookies
1 package Cream Cheese, softened
2 packages (8 oz. each) Semi-Sweet Chocolate, melted

• Crush 9 of the cookies to fine crumbs for later use, set aside
• Crush the remaining 36 cookies to fine crumbs, place in medium-sized bowl. Add cream cheese, mix until well blended.
• Roll cookie mixture into 42 balls, about 1 inch in diameter.
• Dip balls in chocolate, place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
• Makes 3 1/2 dozen.