2/21 - from Facebook
sheet sliders
http://cooktopcove.com/2016/02/18/these-one-pan-burger-sliders-will-be-the-star-of-your-next-party/?src=fbfan_49580&t=fbsub_home

no sugar oatmeal cookies
http://tiphero.com/easiest-and-healthiest-3-ingredients-cookies-youll-ever-make/?pp=No

Banana Oat Breakfast Balls

This is a simple three ingredient recipe that I whipped up one morning incorporating three of my favourite breakfast foods and I have been loving it ever since. I present to you...banana oat breakfast balls with a peanut butter drizzle.

Ingredients:
(makes about 5 balls)
1 Banana
1 Cup Oats
1 tbsp Peanut Butter

Method:
1. Mash up the ripened banana in a bowl.
2. Combine the banana with 1 cup of oats.
3. Roll the banana oat mixture into balls and microwave for 1 minute.
4. Drizzle with a tablespoon of melted peanut butter.

Tip:
- Add the amount of oats you like according to texture.
- Make these the night before so all you have to do is grab them out of the fridge in the morning.
- You could also add some honey into the mixture to make them even sweeter.

=======================

I got this recipe years ago from Nancy Nolan from work
2 pkgs brownie mix
2-3 8 oz pkgs cream cheese
3/4 cup sugar
1/2 can condensed milk

lg baking pan - 13 x9

layer

brownie mix
cream cheese blend
brownie mix

bake 350℉ 45-50 min

top with frosting if you don't think it's fattening enough

WW website 12/1/15

Curried Carrot and Apple Soup

from WW

Ingredients

1 Tbsp unsalted butter
1 large uncooked onions, chopped
1 3⁄4 tsp kosher salt
3 cups uncooked carrots, chopped
3 cups uncooked sweet potatoes, chopped
2 large fresh apples, Macintosh, peeled, chopped
2 tsp ginger root, minced
1 tsp curry powder
4 cup(s) reduced-sodium chicken broth
3 Tbsp plain low fat Greek yogurt
1 tsp dark brown sugar
1⁄3 cup uncooked scallions, chopped, for garnish

Instructions

1 In a large soup pot, heat butter over medium heat.

2 Add onion and salt; cook, stirring frequently, until onion is softened, 5-7 minutes. Add carrots, sweet potatoes, apples, ginger and curry powder; stir to combine.<Br><br>Add broth; stir to combine. Increase heat to high; bring to a boil. Cover pot and reduce heat to medium; simmer until vegetables are soft, 25-30 minutes.

3 Stir in yogurt and sugar; remove from heat. Puree soup in pot using an immersion blender (or use a regular blender working in batches); serve garnished with scallions.

4 Serving size: 1 1/3 cups.

from WW email 11/29/15

Southwestern Slow Cooker Chicken and Potato Soup

Weight Watchers Recipe

https://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=67781

PointsPlusValue 7

Prep time: 15 min

Cook time: 420 min

Serves: 4

This spicy soup is packed with chunks of chicken, potatoes and corn, and flavored with cumin. Hearty and delicious.

Ingredients

3/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch cubes
2 medium uncooked sweet potato(es), peeled, cut into 1-inch cubes
1 large uncooked onion(s), chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup(s) frozen corn kernels, not thawed

Instructions

Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.

11/30/15
WW Recipe from Donna

Mexican Chicken and Rice Casserole

Makes 6 servings @ 8 PPVs

Ingredients for Casserole:

1 cup uncooked, brown rice or long grain rice

½ cup onions, diced

1 teaspoon garlic, minced

2 cups frozen corn, thawed

1½ cups cooked chicken breasts, diced

1 (14.5 ounce) can fire-roasted diced tomatoes, undrained

1 cup tomato sauce,

1 cup (4 ounces) light Mexican-style four cheese blend, shredded

2 teaspoons chili powder

1 teaspoons cumin

Ingredients for Topping: optional

6 tablespoons fat-free sour cream or fat-free plain yogurt (optional)

6 tablespoons salsa

Instructions

1. Preheat oven to 350 degrees. Coat a 9 x 9 inch square baking pan or 2-quart casserole with cooking spray; set aside.

2. In a large saucepan, cook rice according to package directions.

3. Meanwhile, in a microwave safe bowl, add the onions and garlic and cook in the microwave for about 1 minute, to soften onions.

4. When rice is done, add it to a large mixing bowl. Mix in cooked onions and garlic, corn, diced chicken, tomatoes, tomato sauce, ½ cup of the cheese, chili powder and cumin. Mix well. Transfer to the casserole dish. Sprinkle with the remaining ½ cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and casserole is heated through.

5. Cool at least 10 minutes to set. Cut into 6 servings. If desired, top each with 1 tablespoon sour cream or yogurt, and 1 tablespoon salsa.

2/19/15
A moist chocolate cake with yummy peanut butter frosting!

heart emoticon CHOCOLATE MAYONNAISE CAKE heart emoticon

CAKE
Ingredients:
•2 cups of all-purpose Flour
•2/3 cups of unsweetened cocoa powder
•1 1/4 teaspoon of baking Soda
•1/4 teaspoon baking powder
•3 eggs
•1 2/3 cup sugar
•1 teaspoon vanilla
•1 cup of Mayonnaise
•1 1/3 cups water

Mix all wet items first in a mixing bowl till well blended. Add all dry items but the flour and cocoa, once well blended add the flour and cocoa a little at a time. Once it is well blended pour batter into a greased baking pan and bake at 350° for about 30 or/and a tooth pick comes out clean. Let cake completely cool before adding frosting.

PEANUT BUTTER FROSTING:
Ingredients:
3 cups powdered sugar
1/3 cup peanut butter
1 1/2 teaspoons vanilla, if desired
1/4 to 1/3 cup milk

Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.

1/20/15 - I was going to try this today but I made plain blueberry bread

When I do make this I might try substituting applesauce for the oil and will definitely add walnuts.

Blueberry-Banana Bread
Recipe courtesy of Giada De Laurentiis

Blueberry-Banana Bread
Total Time: 3 hr 15 min
Prep:15 min
Inactive:2 hr
Cook:1 hr
Yield:6 to 8 Servings
Level:Easy
Ingredients

Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1 cup (about 4 ounces) fresh blueberries
Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.

Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

Recipe courtesy Giada De Laurentiis

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/blueberry-banana-bread-recipe.print.html?oc=linkback

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from Jane - she served it for the Helen & Allen get together 12/19/14

Meatball Tortellini Soup

8 oz. Ground Beef

¼ cup grated parmesan cheese, plus more for topping

¼ cup chopped fresh parsley, divided

1 large egg, lightly beaten

1 clove garlic, grated

Kosher salt and freshly ground pepper

2 Tbsp. Olive Oil

2 carrots, diced

2 stalks celery, diced

1 quart chicken broth

3 cups water

1 9 oz. package refrigerated cheese tortellini

4 cups loosely packed baby spinach (about 3 ounces)

Combine the beef, cheese, 2 Tbsp. parsley, the egg, garlic, ½ tsp. salt, and pepper to taste in a bowl. Mix (with hands) until well blended. Form into 1 inch meatballs, set aside.

Heat the olive oil in a pot over medium-high heat. Add the meatballs and cook, turning until browned, 3-4 minutes; remove to a plate. Add the carrots and celery to the pot, cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs, ½ tsp. salt, and the remaining 2 Tbsp. parsley to the pot. Simmer for 2-3 minutes more.

Add the tortellini, and cook until they float to the top, about 4 minutes. Add the spinach and cook until wilted. Season with salt and pepper. Top with additional parmesan cheese.

(Recipe from Food Network) Serves 4.

Kris made this for Thanksgiving and we got all the leftovers

Caramel Apple Cheesecake Bars with Streusel Topping
Recipe courtesy of Paula Deen

Caramel Apple Cheesecake Bars with Streusel Topping
Total Time: 1 hr
Prep: 15 min
Cook: 45 min
Yield:2 dozen or 4 to 6 servings
Level:Easy

Ingredients
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:
In a small bowl, combine all ingredients.

Yield: approximately 3 cups

Recipe courtesy Paula Deen

Advertisement
© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/caramel-apple-cheesecake-bars-with-streusel-topping-recipe.print.html?oc=linkback

11/25/14 - from D&C
GRAMMA’S POTATO CROQUETTES

From chef Gino Ruggiero at Restaurant 2Vine.

Ruggiero still honors his grandmother Anna Maria (“Gramma” to him) in his holiday traditions. His family still speaks of her potato croquettes with an almost mythical reverence, especially after Thanksgiving.

“She would use leftover mashed potatoes, along with other ingredients that always seemed to be hanging around the fridge, to create these heavenly, fried little bites,” he says.

It wasn’t until he grew up that Ruggiero realized these “crocchette di patate” are a common and versatile southern Italian dish, served as an appetizer or side dish.Eggs (at least half a dozen) Parmesan cheese Parsley Sea salt Black pepper Fresh nutmeg Pepperoni or prosciutto (optional) Flour Breadcrumbs Day-old mashed potatoes Vegetable oil Beat one egg per pound of the mashed potatoes and mix into the potatoes. Add a handful of grated Parmesan cheese, parsley, sea salt, cracked black pepper, a scrape of fresh nutmeg and diced pepperoni or prosciutto, all to taste.

Line a plate with paper towels. Form potato mixture into finger-size cylinders to make croquettes. Beat 2 or 3 eggs in a bowl to make egg wash. Dredge croquettes in flour, egg wash and then breadcrumbs. Fry in a mini-fryer or on the stove in vegetable oil. Cook until golden brown on one side (about 3 to 4 minutes) then turn and do the same to the other side. With tongs, place onto paper towel-lined plate, season with a little sea salt if desired and serve immediately.Chef’s tip: Gramma’s mashed potatoes were simply potatoes, salt and butter, which works best to make these croquettes. If milk or heavy cream is incorporated into your recipe, add a handful of breadcrumbs to the potatoes to help bind the mixture, making the croquettes easier to form and fry.

CRISPY TURKEY SPRING ROLLS

From chef John Freezee of the Erie Grill.

A lighter preparation of turkey day has-beens is a dish that Freezee serves up to his colleagues at the Erie Grill every Black Friday. While staff members are busy decking out the facilities in Christmas dcor, his focus remains on making good use of the kitchen’s Thanksgiving leftovers. A couple of holiday staples, turkey and squash, are neatly reconstructed into crispy spring rolls, and sweet and salty acidity notes are whisked into the cranberry sauce to transform it into a delicious dip.

Freezee drew inspiration from this creation to construct the Long Island Duck Spring Roll, which was one of the most popular items on a former menu at the restaurant.

2 teaspoons sesame oil 2 teaspoons plus 1 tablespoon grape seed oil 2 teaspoons fresh ginger, minced 2 teaspoons fresh garlic, minced 2 cups cooked turkey, roughly chopped 2 tablespoons rice wine vinegar 1 cup cooked squash 1 package 7-inch rice paper Cranberry Dipping Sauce (see recipe)

Over medium heat, add the two teaspoons of sesame oil and grape seed oil to a sautpan. Add ginger and garlic and cook for 30 seconds. Add the cooked turkey and cook until warmed through. Add the rice wine vinegar and stir well.

Cool to room temperature.

Dip rice paper, one sheet at a time, into warm water. Place the rice paper onto your work surface. Spoon about 2 tablespoons of the turkey filling in a line near the top of the paper. Over the turkey, add 1 tablespoon of the squash. Fold the sides of the paper in toward the center to encase the filling.

Fold the bottom up to the center, then roll from the top (holding the encased-filling section tightly to form the spring roll). Continue until all the filling is used.

Line plate with paper towels. Heat the remaining 1 tablespoon of grape seed oil in a sauce pan over medium heat.

Cook three spring rolls at a time for 2 to 3 minutes, turning over half way through the cooking process.

Remove from the oil and drain on the paper towel-lined plate. Let rest for a few minutes.Serve with Cranberry Dipping Sauce.
CRANBERRY DIPPING SAUCE

From chef John Freezee of the Erie Grill.

1⁄ 2 cup cranberry sauce

1 tablespoon sweet soy sauce

1 tablespoon rice wine vinegar

Add ingredients to a saute pan and simmer for five minutes. Whisk together and cool.
================================================================================
Audrey sent me this recipe in January of 2012 when we had it at her house. We had it again last week and it was even better than the first time. I'm going to make it when everyone is home over Thanksgiving.

Ultimate Beef Stew (foodnetwork.com)

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless- I use Wegman’s beef stew cubes)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2 – I don’t use these
1/2 pound garden peas frozen or fresh

Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.

Horseradish Sour Cream:
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish

Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.

Toasted Peasant Bread:
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves

Preheat the oven to 500 degrees F.

Put a sheet pan in the oven so that it gets good and hot.

Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

Yield: 4 to 6 servings

=========================================
recipes that I had on ZipList 11/12/14
Recipe Title (Click to go to original recipe)
Amy's Tuna Mac
Apple Brownies
Asian Barbecue Chicken
Baked Mini-Frittatas with Broccoli and Three Cheeses
Blueberry Crisp à la Mode
Blueberry Crisp with Oatmeal and Almond Topping
Brunswick Stew Recipe
Chocoflan
Cilantro Chicken
Corn and Zucchini Melody
Crock Pot Santa Fe Chicken
Grandma's Magic Cake
Lemon Blueberry Bread
Margarita Pie
Mediterranean Quinoa Salad
Mississippi Mud Pie
Mouth-Watering Stuffed Mushrooms
Oven Roasted Broccoli
Peanut Butter Pie
Portobello Mushroom Pizzas
Pumpkin Greek Yogurt Banana Bread
Raspberry White Chocolate Bars
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Stuffed Mushrooms Duxelles
THE ULTIMATE SOUR LEMON BARS
Tuscan Chicken Skillet

from Today show 11/12/14
Joy Bauer's Mini maple pumpkin pies
Find out the nutritional information and more about this recipe at JoyBauer.com.
INGREDIENTS:
6 mini graham cracker crusts (store-bought)
1 cup 100% pure pumpkin puree
1/2 cup fat-free milk
1 egg
1 egg white
1/3 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 pinch Kosher salt
aerated whipped cream (optional)

PREPARATION:
Preheat the oven to 375°F. Arrange the crusts on a baking sheet.
In a large bowl whisk together the remaining ingredients until smooth. Divide the filling evenly between the 6 crusts (the crusts will be very full, and you may have some filling left over).
Bake for 25 minutes, or until a knife inserted into the center of one of the pies comes out clean.
Cool to room temperature. Garnish each pie with a dollop of whipped cream and sprinkle with cinnamon, if desired.

Apple Cranberry Tarts
Prep: 20 min Total: 1 hour
24 Servings

INGREDIENTS:
CRUST:
1/3 cup sugar
1/4 cup unsalted butter
2 tablespoons canola oil
1 tablespoon unsweetened almond milk
1/2 teaspoon vanilla extract
1 cup whole wheat pastry or whole wheat-white flour + 1 tablespoon, divided
1/3 cup toasted, chopped pecans (or walnuts)
FILLING:
1 cup cranberries (fresh or frozen)
2 Granny Smith apples, diced small
1/2 tablespoon butter
1 tablespoon orange juice
2 tablespoons + 1 teaspoon sugar, divided
1/2 teaspoon cinnamon
OPTIONAL TOPPINGS:
Aerated whipped cream
Chopped pecans or walnuts

PREPARATION:
Crust:
Preheat oven to 350 degrees.
Spray a mini muffin tin well with oil spray, and lightly sprinkle 1 tablespoon of flour among the 24 tins (this will make it easier to pop crust out later).
In a medium bowl, mix sugar, butter, canola oil, milk, vanilla extract, and salt with a hand mixer. Once well combined (takes about 1 minute), add flour and pecans. Mix again thoroughly (but do not over-work).
Divide dough evenly among 24 muffin cups and press down and up sides of each tin to form a cup-like shape.
Bake for 15 minutes.
Remove tin from oven, and immediately use the back end of a spatula to press each crust down (they puff up a little while baking – this deepens the hole so filling can go in).
Allow crust to cool 5 minutes before carefully popping it out of the muffin tin.

Filling:
Chop cranberries in a food processor and set aside.
Add butter to skillet on medium heat. Add apple, orange juice, 2 tablespoons sugar, and cinnamon to skillet and mix well. Cook 5 minutes, then place apple mixture in a bowl and set aside.
Pour any juice in apple mixture back into pan, and add cranberries plus 1 teaspoon of sugar. Mix well and cook 5 minutes.
Combine apple mixture and cranberries.

Assembly:
Distribute apple-cranberry mixture evenly into cups. Top with optional whipped cream and nuts before serving.

Thank God for oats stuffing
Darci Bos from Labanon, Tennessee

Servings: 4
Prep time: 10 minutes
Cook time: 1-2 hours

Ingredients:
2 cups old fashioned oats
3\4 cup Star butter flavored olive oil
1\2 cup chopped sweet onion
1\2 cup chopped celery
1 tablespoon sage
1 teaspoon Italian seasoning

Gravy:
3\4 cup organic chicken broth-low sodium
1 tablespoon oat flour
1 Teaspoon Pepper
Salt to taste

Directions:
In a pan, combine oil, onion, celery and sage.

Cook on medium heat for about 5 minutes. Pour into crockpot.

Add oats and italian seasoning to crockpot and stir to moisten.

Set crockpot to high, put lid on and cook for 1-2 hours stirring frequently.

About 10 minutes before the stuffing is done, (and you will know it's done because all the oil and moisture will have been soaked up), you will want to mix up your gravy.

In a saucepan on medium heat add broth, flour, pepper and salt.

Constantly stir gravy until gravy is nice and thick! Add to your stuffing in crockpot. Stir and serve!

Tie Dye Mash
Sisters Lori Flynn frp, Delmar, New York and Donielle Morgenstern from Pittsburgh

Ingredients:
1 large cauliflower, cut into 3/4 inch pieces
1 large celeriac, cut into equal 3/4 inch pieces
6 medium sweet potatoes, cut into equal 3/4 inch pieces
4 Fuji apples, cut into equal 3/4 inch pieces
6 medium Beets, cut into equal 3/4 inch pieces
1 teaspoon course salt
1 tablespoon cinnamon
1 teaspoon ginger
2 cloves garlic, minced
2 tablespoons coconut oil

Directions:
Generously salt a large pot of boiling water.

Clean and chop cauliflower, celeriac, sweet potatoes, apples and beets.

Add cauliflower and celeriac to the salted pot of boiling water.

Simmer until tender, about 20 minutes. Remove vegetables from the pot with a slotted spoon, drain the vegetables in a colander, and then transfer them to paper towels to further dry. Set aside.

Add sweet potatoes to the same pot of boiling water. Cook until tender, approximately 20 minutes. Remove sweet potatoes with a slotted spoon. Drain in a colander and set aside.

Add beets to the same pot of boiling water. Cook until tender, approximately 20 minutes. Reserve 1 cup of the liquid. Drain and set beets aside.

Clean and dry the pot. Add the apples to the pot and simmer. When tender mash them into apple sauce and turn the heat to low. Add the sweet potatoes and mash them together. Add in the cinnamon. Transfer to a bowl, cover and keep warm.

Clean and dry the pot. Add coconut oil, garlic and course salt to the pot. Saute until aromatic. Make sure the Cauliflower is dry. Add the cauliflower and the celeriac to the pot with the heat on low and mash together until smooth and creamy. Transfer into a bowl, cover and keep warm.

Add the beets into a blender or food processor while gradually adding a small amount of the reserved water until the consistency is smooth. (Do not add too much of the reserved liquid.) Add Ginger and blend again.

Serving tips:
There are many ways to plate the beautiful tri-colored mash. We love using clear long stemmed glasses, as it has a stunning presentation that allows the colors of the Thanksgiving harvest to shine through.

Side note: The mash can be made 3-4 days in advance and stored in separate containers in the fridge. Re-heat the mash in the microwave and plate right before serving.

Pomegranate and pecan roasted Brussels sprouts
Ali Rakowski from Stamford, Connecticut

Ingredients:
6 cups Brussels sprouts
Seeds from 1 pomegranate (about 1 cup)
1\2 cup chopped pecans
2 tablespoons olive oil
1 teaspoons garlic powder
1 teaspoons black pepper
1\2 teaspoon fine sea salt

Directions:
Preheat oven to 400 degrees.

Wash Brussels sprouts, cut off the stems, and cut in half (Keep all the leaves that fall off. These are the best part!)

Put the sprouts in a baking dish, and drizzle with olive oil, salt, pepper, and garlic powder. Toss until well combined.

Add pecans to the sprouts and mix.

Bake for 20-30 minutes depending on your crispiness preference, tossing every 10 minutes.

When sprouts come out of the oven, sprinkle with pomegranate seeds and serve immediately.

from The Talk 11/4/14 - Kris Jenner Recipes
http://www.cbs.com/shows/the_talk/topics/show/1003401/

Kris’s Spicy Tomato Salsa

Ingredients:

2 large beefsteak tomatoes, peeled, sliced, and cut into 1/4 –inch dices (2 cups)
½ medium sweet onion, such as Maui or Vidalia, finely diced (2/3 cup)
½ Cup finely chopped fresh cilantro
¼ Cup fresh lime juice
1 Tablespoon red pepper flakes
1 Tablespoon red pepper sauce, such as Tobasco
Kosher salt

Directions:

1. In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, red pepper flakes, and red pepper sauce. Season with salt to taste. Cover and let stand at room temperature for 30 minutes to blend the flavors. The salsa can be made up to 4 hours ahead. Drain excess liquid before serving. Serve at room temperature.

Sweet Potato Soufflé

Ingredients:

6 sweet potatoes (not yams)
1 Cup (2 sticks) unsalted butter, melted, plus softened butter for ramekins
½ 1-pound box light brown sugar
2 Cups white sugar
1 14-ounce can sweetened condensed milk, preferably Eagle brand
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
6 eggs, beaten

Directions:

1. Preheat the oven to 375° F. Lightly butter 2 large ramekins.
2. Quarter the potatoes and boil until soft. Transfer to a large bowl and let cool.
3. When potatoes are cool enough to handle, remove skins and mash with a handheld mixer until smooth.
4. Add melted butter, brown and white sugars, condensed milk, vanilla, cinnamon, and nutmeg to potatoes and blend well.
5. Beat eggs until pale yellow and fold into the potato mixture a third at a time.
6. Pour mixture into the ramekins and bake for 1 hour. When done, the mixture puffs a little and doesn’t wobble when shaken gently.
Tip: Serve with fresh whipped cream on the side.

Lemon Chiffon Pie

This is the first complicated dessert I ever learned to make. After I mastered brownies, I was so proud to even attempt this one. I followed the recipe to a T and it turned out perfect – creamy, tart, sweet, and delicious. There is nothing better than a homemade graham cracker crust and mixed with the tartness of the lemon, there simply isn’t anything like it.

Robert Kardashian loved anything lemons, so I couldn’t wait to try this recipe. And after the first time I made it, he couldn’t wait to come home from a busy day at work and see this waiting for him for dessert. He would be so excited. And I was so happy. I was very young when we got married, but making this dessert for him made me feel very grown-up.

Every time I make this pie, it reminds me of having all of my babies running around as I was trying to assemble everything and keep up with them. It was hectic, but so worth it.

Note: you can substitute limes for a lime chiffon pie. This is a good pie to make in the winter when berries aren’t around but there is plenty of citrus at the market.

Graham Cracker Crust Ingredients:

3 Tablespoons unsalted butter, melted, plus more, softened for pie pan
1 ¼ Cup (9 whole graham crackers) graham cracker crumbs
2 Tablespoons granulated sugar

Filling Ingredients:

1 ½ teaspoon plain powdered gelatin
¼ Cup cold water
4 large eggs, separated, at room temperature
1 Cup sugar, divided
Finely grated zest of 2 lemons
½ Cup fresh lemon juice
Pinch of salt

Whipped Cream Ingredients:

1 Cup heavy cream
4 teaspoons confectioners’ sugar

Directions:

1. Preheat oven to 350°F. Lightly butter a 9-inch pie pan.
2. To make the crust: in a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the crumbs are evenly moistened. Press the crumbs firmly and evenly onto the bottom and up the sides of the prepared pie pan. Bake until the crust looks lightly toasted, about 15 minutes. Cool completely.
3. To make the filling: sprinkle the gelatin over the water in a small bowl. Set aside.
4. In a heatproof medium bowl, whisk together the egg yolks and a half cup of the sugar until thick and lemon colored. Whisk in the lemon zest, lemon juice, and the salt.
5. Place the bowl over a saucepan of briskly simmering water (the bottom of the bowl should not touch the water). Whisk constantly until the sugar is dissolved. With a rubber spatula, stir the lemon mixture, scraping down the sides of the bowl, until it thickens and reads 185°F on an instant-read thermometer, 5 to 7 minutes. It should be thick enough that your finger will cut a swath when you run it over the mixture on the spatula. Remove from the heat, add the gelatin mixture, and stir well to completely dissolve the gelatin.
6. Strain the lemon mixture through a wire sieve into another medium bowl set in a larger bowl of iced water. Let stand, stirring often, until the mixture is chilled and beginning to set, about 10 minutes.
7. Using an electric mixer set on high speed, whip the egg whites until foamy. Gradually beat in the remaining half cup sugar and continue whipping the whites until they form stiff, shiny peaks. Fold about a third of the whites into the lemon mixture to lighten it, then fold in the remaining whites. Pour the filling into the graham cracker shell. Refrigerate until the filling is completely chilled and set, at least 2 hours.
8. To make the whipped cream: using an electric mixer set on high speed, beat the heavy cream and confectioners’ sugar until stiff.
9. Cut the pie into wedges and serve chilled, with dollops of the whipped cream.

Cauliflower Pizza - 10/30/14 - after Larry came home with Jim's story
http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/
http://www.closetcooking.com/2013/02/cauliflower-pizza-crust-with-bbq.html
http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html
http://yourlighterside.com/2009/05/recipe-the-original-cauliflower-pizza-dough-2/
http://ifoodreal.com/cauliflower-pizza-crust-recipe/

in D&C 10/17/14
http://www.democratandchronicle.com/story/lifestyle/rocflavors/recipes/2014/10/16/bostrom-farms-wickham-ontario-county-rochester-local-meats-locavore/17322275/

Cider-Glazed Pork Chops with Sautéed Squash and Apples

This recipe is a celebration of fall flavors and colors.

Prepare the brine ahead of time so it can cool. You can prepare the glaze a day ahead, too, and refrigerate it overnight.

The ideal way to finish this recipe is to have one person grill the pork chops while another cooks the squash and apples. But if you are cooking solo, heat the grill, cook the apples and squash, and keep them warm as you cook the meat.

Serve this dish with a side of lightly steamed Swiss chard and a glass of hard cider or pumpkin ale. From The Niman Ranch Cookbook by Bill Niman and Janet Fletcher.

Pork chops and brine
8 cups water
1 cup kosher salt
¼ cup honey
4 thickly cut (about 1¼ inches) pork rib chops

Glaze
2 cups apple cider
¼ cup cider vinegar
1 tablespoon freshly ground black pepper
Squash and apples
¼ cup unsalted butter
1 pound peeled and seeded butternut squash, cut into ½-inch dice
2 tablespoons pepitas
2 good cooking apples, cored, peeled or not, and cut into ½-inch dice
½ cup fresh or thawed frozen cranberries
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice

Brine pork chops: Combine water, salt and honey in a stockpot. Bring to a boil over high heat. Remove from heat and let cool to room temperature. Put pork chops in a shallow baking dish and cover with brine. Refrigerate for 60 to 90 minutes. Drain and pat meat dry and allow to come to room temperature before grilling.

Glaze: Combine cider and vinegar in a small saucepan. Bring to a boil over high heat and cook for about 20 minutes, until the mixture is reduced to a thick consistency. Stir in pepper and set aside.

Squash and apples: Before you start, preheat your grill. Melt butter in a large skillet over medium-high heat. Add squash and pepitas and cook, stirring occasionally, for about 5 minutes, or until squash just begins to brown. Do not overcook or squash will get too mushy.

Add the apples and cook for about 8 minutes, until just tender. Stir in cranberries and cook another 2 minutes, until soft. Season to taste with salt, pepper and lemon juice. Keep warm while you grill the chops.

Grill pork: Season pork chops with salt and pepper on both sides. Set on the grill over direct heat and cook, uncovered, for about 4 minutes, or until browned. Brush the chops with the glaze, turn, and cook 5 to 6 minutes, until browned. Brush with glaze, turn again and cook for about 2 minutes, or until a thermometer inserted into the center of the chops, away from the bone, measures 140 degrees. Transfer to a plate or cutting board, cover with foil and let rest for 5 to 10 minutes. The temperature should rise a little more to 145.

Serve the chops with the squash and apples.

Makes 4 servings.

and then I found this recipe here - http://www.benspumpkins.com/pork-chop-recipe-squash-apples/

Cider-Glazed Pork Chops with Sautéed Squash and Apples

This pork chop recipe is best when made with pastured double-cut pork rib chops from Snug Valley Farm. Recipe uses a charcoal grill and wood chips, pre-soaked in water.

Author: Adapted from Andrew Carmellini, Cafe Boulud, NY

Recipe for: PASTURED PORK

Cut of Meat: Chops

Ingredients

PORK CHOPS

8 cups Water
1 cup Kosher salt
½ cup Honey (or maple syrup)
4 Double-cut pork rib chops

GLAZE

2 cups Freshly pressed apple cider
¼ cup Cider vinegar
1 tbsp Cracked black pepper

SQUASH AND APPLES

¼ cup Unsalted butter
1 lb Butternut squash, peeled, seeded, and cut into ½-inch dice
2 tbsp Hulled pumpkin seeds
2 Gala apples, peeled, cored, and cut into ½-inch dice
½ cup Fresh cranberries
Kosher salt and freshly ground black pepper
Fresh lemon juice

Instructions

Pork Chop Brine Preparation:
Combine the water, salt and honey in a stockpot.
Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Put the pork chops in a shallow baking dish and cover with the brine.
Cover and refrigerate for 1 hour.
Glaze Preparation:
Combine the cider and vinegar in a saucepan. Bring to a boil over high heat and cook for about 20 minutes, or until reduced to a thick, syrupy consistency.
Stir in the cracked pepper. Set aside.
Squash and Apple Preparation:
Melt the butter in a large skillet over medium-high heat.
Add the squash and pumpkin seeds and cook, stirring occasionally, for about 5 minutes, or until the squash begins to brown.
Add the apples and cook for about 10 minutes, or until tender.
Stir in the cranberries and cook for 1-3 minutes, until soft.
Season to taste with salt, pepper and lemon juice. Keep warm.
Pork Chop Preparation
When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), remove the wood chips from the water and carefully put on top of the coals. Wait for 1-2 minutes, or until the chips begin to smoke.
Season the chops on both sides with salt and pepper and set on the cooking grate directly over the coals. Cook uncovered for about 4 minutes, or until browned.
Brush the chops with glaze, turn and cook for 2 minutes, or until a thermometer inserted into the center of the chops away from the bone reads 140F.
Transfer to a plate or cutting board and let rest for 5 minutes.
Slice the chops and serve whole with the squash and apples.

from facebook 9/30/14

Apple Praline Bread

Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

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from facebook 9/16/14

Easy & Healthy Shrimp....No Butter (uses chicken broth, white wine, lemon juice)
Ingredients

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
Preparation

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.

Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy! ~7

from web 9/16/14
Derek Jeter’s Buttermilk Pancakes
Makes 15 pancakes

2 cups all-purpose flour
3 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 ½ cups buttermilk
3 large eggs, separated, at room temperature
3 tbsp. unsalted butter, melted
Vegetable oil, for the griddle
Pure maple syrup and unsalted butter, for serving

1. Heat a griddle or large nonstick skillet over medium-high heat. Position a rack in the center of the oven and preheat to 200°F.

2. Sift the flour, sugar, baking powder, baking soda, and salt together into a large bowl. Add the buttermilk, egg yolks, and melted butter and stir just until the dry ingredients are moistened—the batter should be very lumpy.

3. Beat the egg whites in a medium bowl with an electric mixer on high speed until they form soft peaks. Using a rubber spatula, fold the whites into the batter just until combined—the batter should not be completely smooth.

4. Check the griddle’s heat: Flick cold water from your fingers onto the griddle. The drops should form tiny, skittering balls. If not, increase the heat and heat the griddle for a minute or so longer. Lightly oil the griddle. Using about one-third of a cup of batter for each pancake, pour the batter onto the griddle. Cook until the pancakes’ undersides are golden brown, about 1 ½ minutes.

5. Turn the pancakes and cook until the other sides are browned, about 1 minute more. Adjust the heat as needed, so the pancakes don’t brown too quickly. Transfer cooked pancakes to a baking sheet and keep warm in the oven while making the remaining pancakes.

6. Serve pancakes hot, with the maple syrup and butter.

from Facebook - 9/9/14 (Margie)

Glazed Lemon Zucchini Bread

Ingredients

2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 TB lemon juice
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 TB lemon juice
1 TB milk
Instructions

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
http://lilluna.com/glazed-lemon-zucchini-bread/

from Facebook - 9/9/14 (Bunny)

Pumpkin Crunch Cake
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter/margarine, melted

Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Our Stoneware Rectangular Baker (#1338) is perfect for this recipe!

from Donna Adwin -WW 4/14/14

Special Jello Dessert

Makes 4 servings @ 1PPV

Ingredients:

1 cup Cool Whip Free

1 large box (or 2 small) Sugar Free Jell-O

1 12-oz.can of diet soda (see flavor combos below)

Directions:

Completely dissolve Jell-O into 2 cups boiling water. Add soda. Refrigerate until “wiggly” (about 2 hours, but no longer). With a mixer, stir in Cool Whip until completely mixed. Return to fridge until very firm (overnight is best).

Great Flavor Combos: Peach Jell-O with cream soda*** Orange Jell-O and soda*** Lime Jell-O with Sprite*** Strawberry Jell-O with cream soda

from http://www.rachaelrayshow.com/recipe/17733_EveryGirl_Nachos/index.html
Maria Menounos recipe

EveryGirl Nachos

Serves 4-6
INGREDIENTS
1 bag of 20 mixed sweet mini peppers (yellow, orange, red) 1 tablespoon olive oil
1 large onion, diced
1 jalapeño pepper, chopped to add taste
1 1-ounce bag taco mix
1 16-ounce can refried beans
1 cup shredded mixed taco cheese
PREPARATION

Aired April 8, 2014

Preheat the broiler. Line a baking sheet with parchment paper.
Cut each pepper in half the long way. Remove seeds and stem, and place pepper halves on the lined baking sheet and set aside.
Heat oil in a medium skillet. When hot, add onion and jalapeño pepper. Sauté until onion is golden brown, about 3 minutes. Set aside to cool.
Use a small bowl to mix the taco mix in with the refried beans. Using a spatula or a spoon, fill each pepper halfway with some of the refried beans.
Using your hands, sprinkle the onion and jalapeño mix on top of each filled pepper half. Sprinkle the cheese evenly over the peppers. Place the baking sheet in the oven about 8 inches away from the broiler and broil until the cheese is melted and golden, 2-3 minutes.

from Facebook

Garlic Rubbed Roasted Cabbage Steaks

If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.

This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.

Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

★★SHARE TO SAVE★★

From Patsy

Jane's Zucchini Bread

2 cups shreded zucchini
2 cups sugar
3 eggs
1 cup oil
1 tsp vanilla
3 cups sifted flour
1 tsp backing soda
1tsp ginger
½ tsp baking powder
1 tsp cloves
1 tsp cinnamon
¼ tsp salt
nuts & raisins

Preheat oven to 325℉
Grease & flour bread pan
Mix all ingredients
Bake for 1¼ hours

From Rachael Ray Show 2/21/14
+++++++++++++++++++++++++++++++++++++
Lara Spencer's Chicken Queso Fundido
Serves 10-12 as a snack

INGREDIENTS
1 rotisserie chicken, shredded
1 16-ounce jar fire-roasted salsa
3 cups Monterey Jack cheese, cubed or shredded
3 cups Pepper Jack cheese, cubed shredded
1 4-ounce can diced green chilies
Crudité and/or tortilla chips, for dipping
PREPARATION
Mix the shredded chicken and salsa in a 3.5-quart slow cooker vessel. Top with cheeses and green chilies. Cook on low for 2 hours or high for 1 hour.
Serve with cut up veggies and tortilla chips.
========================
Lara Spencer's Slow Cooker Buffalo Chicken Dip
Serves 10-12 as a snack

INGREDIENTS
4 tablespoons butter
1 cup hot sauce, preferably Frank’s Red Hot
2 8-ounce packages cream cheese, softened
2 cups cooked chicken (store-bought rotisserie chicken works best), shredded
1 cup blue cheese crumbles
1 cup shredded mozzarella cheese
Carrot and celery sticks, tortilla chips and/or pretzel chips, for dipping
PREPARATION
In a small pot over medium-high heat, melt butter. Whisk in hot sauce and set aside.
To a slow cooker, add cream cheese, top with shredded chicken, hot sauce-butter mixture, blue cheese crumbles and mozzarella cheese. Cook for 2 hours on low, or 1 hour on high.
Serve with dippers alongside.
=======================================
Lara Spencer's Slow Cooker Pizza Dip
Serves 10-12 as a snack

INGREDIENTS
2 8-ounce packages cream cheese
2 cups shredded mozzarella
1 cup Parmigiano-Reggiano, divided
2 14-ounce jars pizza sauce
2 cups diced pepperoni
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
PREPARATION
Broccoli florets, sliced bell peppers and/or mushrooms, breadsticks or garlic knots, for dipping
Mix cream cheese, mozzarella, half of the Parm, pizza sauce and pepperoni into slow cooker. Cover and cook on high for 1 hour or on low for 2 hours.
Sprinkle with remaining Parmgiano-Reggiano and fresh herbs. Serve with dippers alongside.
=============================================
Hailee's Chocolate Chip Sea Salt Caramel Cookies
Serves 8-10

INGREDIENTS
2 and 1/4 cup (280 grams) all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
3/4 cup (150 grams) light brown sugar, loosely packed
1/2 cup (100 grams) granulated sugar
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup (180 grams) chocolate chips, divided
15 Rolo candies (or other chocolate-coated caramel)
Sea salt
PREPARATION
Toss together the flour, baking soda, cornstarch and salt in a
large bowl. Set aside.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory, the longer the better.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325°F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Unwrap the Rolos and put remaining 1/2 cup of chocolate chips in a pile.
Roll the dough into balls, about 1 1/2 tablespoons each. You'll have about 30 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Make a
thumbprint into one dough ball and press the Rolo inside. Cover the Rolo with another dough ball and mold the two dough balls around the Rolo, making sure it is completely wrapped inside. Gently press down on the large cookie dough ball to flatten slightly and press a few more chocolate chips on top. Sprinkle with sea salt.
Put 7-8 balls of dough onto each cookie sheet. Put one cookie sheet into the refrigerator as you bake batch #1. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. Do not
bake longer than 13 minutes. They will continue to bake on the cookie sheet.
Cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely. If the cookies still look too puffy when you remove them from the oven, gently press down on them a little more. Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to 3 months and baked in their frozen state for 13-14 minutes.
+++++++++++++++++++++++++++++++++++++++++++++

CHOCOLATE MAGIC CAKE

SAVE PRINT

PREP TIME

20 mins

COOK TIME

60 mins

TOTAL TIME

1 hour 20 mins

Author: Jo

Serves: 9

INGREDIENTS

4 eggs, at room temperature and separated
1 tbsp water
¾ cup sugar (150 g)
1 stick of butter (125 g), melted
6.5 tbsp all purpose flour (65 g)
6 tbsp cocoa powder (50 g)
2 cups milk (500 ml), warmed up
pinch of salt
1 tsp vanilla extract
1 tsp vinegar

INSTRUCTIONS

Preheat oven to 325 F degrees. Grease and flour an 8×8 inch baking pan.
Separate the eggs and add the egg yolks to the bowl of a mixer. Add a tbsp of water to the egg yolks and add the sugar. Beat this at high until eggs are light and creamy.
Add melted butter, vanilla extract and salt to mixer and continue beating until butter is fully incorporated and mixture is light and fluffy.
You can mix the cocoa and flour together and add to the mixing bowl in batches, 3 times should be enough. After each addition mix thoroughly.
Once flour and cocoa powder has been mixed in, add the milk a bit at a time and mix. The milk should be warm so not to cool the butter. Make sure the milk has been mixed in thoroughly, the mixture should be pretty liquidy, so don’t get scared.
Clean the mixing bowl and whisk attachment and make sure you dry it out. Add egg whites to mixing bowl and the vinegar and mix until egg whites are stiff.
Add a bit of the egg whites to the chocolate mixture and gently fold in. Next you’re going to reverse and add a bit of the chocolate mixture to the egg whites. This way it will be easier to mix everything together. Repeat until everything is well mixed and the mixture should be thin like a pancake batter.
Pour the batter in the prepared baking dish and bake for roughly 60 minutes or until done. The cake will still jiggle in the middle when you take it out, so that’s normal. Let it cool completely then cut into squares and serve.

http://www.jocooks.com/bakery/cakes/magic-cake/

Next time try this one:
http://www.mbskitchen.com/chocolate-magic-custard-cake/
or
http://whiteonricecouple.com/recipes/chocolate-magic-custard-cake/
I think proportions of ingredients are the same on those two

Magic Cake

Save Print

Serves: 8

Ingredients

4 eggs, separated, at room temperature
1 Tbsp water
½ cup + 2 Tablespoons (5.3 oz, 150 g) sugar
1 stick (125 g) butter, melted
¾ cup (4 oz, 115 g) flour
2 cups (500 ml) milk, lukewarm
2 tsp vanilla extract

Instructions

Mix egg whites until stiff.
In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
Gently fold in beaten egg whites using a spatula.
Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.

- See more at: http://www.kitchennostalgia.com/desserts/cakes/magic-cake.html#sthash.SUYcHJ2b.dpuf

from: http://greatideas.people.com/2013/11/25/hungry-girl-richard-gere-cinnamon-rolls-recipe-low-fat/

HG’s Slimmed-Down Cinnamon Rolls
Serves 8

¼ cup brown sugar (not packed)
¼ cup granulated white sugar
1½ tsp. light whipped butter or light buttery spread, room temperature
1½ tsp. cinnamon
⅛ tsp. salt
1 package refrigerated reduced-fat crescent dough (seamless sheet)

1. Preheat oven to 350F. Spray a baking sheet with nonstick spray.

2. In a medium bowl, mix brown sugar, white sugar, butter, cinnamon and salt until uniform.

3. Unroll dough on a dry surface and roll or stretch into a large rectangle of even thickness.

4. Evenly distribute filling onto dough, leaving a 1-inch border on all sides. Tightly roll up dough into a log, pinching the long seam to seal.

5. Turn log so the seam side is down. Cut widthwise into 8 equally sized rolls and lay rolls on the baking sheet, swirl sides up.

6. Bake until golden brown, 12-15 minutes. (Don’t worry if the filling oozes out a bit!)

In 1 cinnamon roll: 135 calories, 4g fat, 270mg sodium, 23g carbs, 0.5g fiber, 13g sugars, 1.5g protein

From Rachael Ray Show 1/30/2014
http://whatsgabycooking.com/slutty-brownies/

Pulled Chipotle Chicken and Fixins
Serves 4-6

Ingredients
For the Poached Chicken:
1 4- to 5-pound organic chicken, rinsed
2 ribs celery, cut into thirds
2 carrots with leafy tops, cut into thirds
1 onion, quartered
2 large cloves garlic, crushed
1 large bay leaf
1 teaspoon peppercorns
A few stems parsley
Kosher salt
2 tablespoons olive oil or canola oil
2 mild red peppers, frying, field or bell, quartered lengthwise then thinly sliced
1 large onion, quartered and thinly sliced
4 cloves garlic, thinly sliced
Salt and pepper
About 1 1/2 teaspoons ground cumin, 1/2 palmful
4 chipotle peppers in adobo, seeded then very finely chopped plus 3 tablespoons of sauce
2 cups poaching liquid or chicken stock
1 14-ounce can diced tomatoes
1 14-ounce can fire-roasted diced tomatoes
A small handful cilantro, finely chopped
1 poached chicken, skin and bones removed, shredded

Fixins:
Charred or warmed corn tortillas
Shredded lettuce
Shredded Manchego, cheddar or Chihuahua cheese
Diced avocado dressed in lime
Pickled sliced jalapeño peppers
Cilantro leaves
Red onions, chopped or thin rings

PREPARATION
Place the chicken in a pot with poaching ingredients, cover with water and bring to boil. Reduce heat to keep the liquid at a low, rolling boil and cook 45-60 minutes. Turn off heat and let cool to room temp. Remove chicken skin and bones, reserve meat. Strain liquid; you should have about 3 quarts. Store leftover poaching liquid for various uses.
Heat large deep skillet over medium-high heat with oil, 2 turns of the pan. Add peppers, onions and garlic, and season with salt, pepper and cumin. Cook partially covered for 7-8 minutes to soften, stirring occasionally. Add chipotles, adobo sauce, poaching liquid, tomatoes and reserved chicken to the pan. Stir in cilantro and simmer to thicken over medium-low heat, about 15 minutes. Serve with fixins of choice and a side of black or red beans and brown rice cooked in poaching liquid to package directions.

http://www.thelondoner.me/2011/06/slutty-brownies.html
http://whatsgabycooking.com/slutty-brownies/

Slutty Brownies

Yield: 1 9x9 brownie pan

Serving Size: 16 brownies per recipe

Ingredients

For the Brownie layer:

10 tbsp unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup AP flour

For the Oreo layer:

1 package of Oreo (regular stuffed or double stuffed)

For the Cookie Dough layer:

1/2 cup unsalted butter (at room temp)
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1 1/4 tsp vanilla extract
1 1/4 cups AP flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup semi-sweet chocolate chips

Instructions

For the Brownie layer:
In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the Cookie Dough layer:
Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
Assembly:
Pre-heat the oven to 350 degrees.
Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
Serve with ice cream :)

SLUTTY BROWNIES - from mixes
http://www.thelondoner.me/2011/06/slutty-brownies.html
1 Box of cookie mix,
1 Box of brownie mix,
2 Eggs,
2 Packs of Oreos (double stuffed ones are even better if you can find them)
Some oil
& your favourite ice-cream (optional)
Preheat your oven to 350F, 180C, gas mark 4.
Line a baking tray with grease proof paper.
Follow the instructions on the cookie mix box & stir furiously until you have gooey cookie dough, I usually add a little extra water and oil to what they suggest, it just keeps it moist as you'll be baking it for longer than suggested. An extra teaspoon of each is just right.

Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom.
Cover this layer with your Oreos. Don't use the broken ones, eat them as you go. This recipe is too glorious to use substandard Oreos.
Mix up your brownie batter. Just stick to the recipe on the box for this one.
& pour over your Oreos.
Bake for 30mins.
Remove from the oven and leave to cool.
When its still a little bit warm, use the paper to lift your creation out of the tray and rest it on a chopping board.
Use a large, sharp knife to cut it into manageable chunks, sections, slabs... depending on how many calories you think you can handle in one sitting.
Drop onto a plate and scoop on your ice cream.
Enjoy, and don't forget to lick the bowl!

Slutty Brownies-from scratch
http://whatsgabycooking.com/slutty-brownies/
Yield: 1 9x9 brownie pan
Serving Size: 16 brownies per recipe
Ingredients
For the Brownie layer:
10 tbsp unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup AP flour
For the Oreo layer:
1 package of Oreo (regular stuffed or double stuffed)
For the Cookie Dough layer:
1/2 cup unsalted butter (at room temp)
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1 1/4 tsp vanilla extract
1 1/4 cups AP flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup semi-sweet chocolate chips

Instructions
For the Brownie layer:

In a medium sauce pan, melt the butter over medium high heat.
Add the sugar and cocoa powder once the butter is melted.
Whisk to combine and remove from heat.
Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.
Add the flour and continue to mix.
Set batter aside.

For the Cookie Dough layer:

Cream together the butter and sugars in a mixer.
Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
Fold in the chocolate chips.
Set dough aside.

Assembly:
Pre-heat the oven to 350 degrees.
Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
Serve with ice cream :)

From GMA 1/9/14

Spinach and Mushroom Lasagna Recipe | Emeril Lagasse | Recipe - ABC News

Tuscan White Bean Soup with Broccoli Rabe Recipe | Emeril Lagasse | Recipe - ABC News

10-Vegetable Stir Fry Recipe | Emeril Lagasse | Recipe - ABC News
==============================
From Facebook
Recipe of the Day!! Apple Cinnamon Bread!

Don't forget to share on your timeline so you always have this yummy one.

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

From D&C 1/7/2014
by Sara Moulton
Since I couldn't find the link for the D&C here is one that I did find
http://www.thetelegram.com/Living/2013-12-27/article-3556017/Healthy-options-for-the-holidays/1

SHREDDED BEETS WITH BALSAMIC

2 tablespoons extra-virgin olive oil 1 pound beets, peeled and grated using the small grating disk of a food processor Kosher salt 2 tablespoons balsamic vinegar

1 ⁄2 cup dried cherries

In a large skillet over medium, heat the oil. Add the beets and a pinch of salt and cook, covered, stirring often, for 5 minutes. Stir in the vinegar and cherries, then cook, covered, until tender, about 2 minutes more.Makes 4 servings.

SHREDDED PARSNIPS WITH WALNUTS

2 tablespoons extra-virgin olive oil 1 pound parsnips, peeled and grated using the large grating disk of a food processor Kosher salt

1 ⁄4 cup walnuts, toasted and chopped

1 ⁄4 cup golden raisins 1 teaspoon chopped fresh sage Fresh lemon juice

In a large skillet over medium, heat the oil. Add the parsnips and a pinch of salt, then cook, stirring often, until the parsnips are tender, about 5 minutes. Stir in the walnuts, raisins, sage and a splash of lemon juice.

Makes 4 servings.

SHREDDED SPICY CARROTS

2 tablespoons vegetable oil 1 pound carrots, peeled and grated using the large grating disk of a food processor Kosher salt

1 ⁄4 teaspoon red pepper flakes (or to taste) Fresh lime juice

1 ⁄4 cup chopped fresh scallions 1 ⁄4 cup unsalted peanuts, toasted and chopped

In a large skillet over medium, heat the oil. Add the carrots and a pinch of salt, then cook, stirring often, for 3 minutes. Add the red pepper flakes and cook, stirring often, until the carrots are just tender, about 2 minutes. Stir in a bit of lime juice and the scallions and peanuts.Makes 4 servings.

From Rachael Ray Show 12/24/13
http://www.rachaelrayshow.com/recipe/16948_Gale_Gand_s_Sugar_Cookies/index.html
I like the ideas for using two colors of dough.

Rolling them into thin snakes and twisting to candy canes.
Roll flat and stack colors on top of each other . Roll up, put in refrigerator or freezer and slice for spiral cookies
and this one

Serves 30 cookies

INGREDIENTS
3/4 cup unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups all-purpose flour

PREPARATION
In a mixer with a paddle attachment, cream the butter with the sugar. Add the eggs and mix in thoroughly then mix in the vanilla. Stir the baking powder and salt into the flour then add dry ingredients to the mixing bowl and mix on low to combine. Form dough into a disk, wrap in plastic wrap and chill 2 hours.

Roll out on a floured surface to 3/8-inch thick and cut out desired shapes. Place on a parchment-lined sheet pan and bake at 400°F for 8-10 minutes until just starting to brown around the edges. Let cool on the sheet pan.

from CBS Sunday Morning 11/24/13
http://www.justapinch.com/recipes/breakfast/other-breakfast/carrot-cake-pancakes.html
Here's her blue-ribbon-winning recipe:

Carrot Cake Pancakes
Michelle Bates-Phipps (Kalamazoo)
Ingredients
DRY INGREDIENTS:
4 c Bisquick baking mix
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
WET INGREDIENTS:
4 eggs
2 c milk
FRUIT:
2 c carrot, shredded
8 oz crushed pineapple
walnut pieces
Directions
1. Shred carrots in a food processor for best results. One 8-ounce bag of baby carrots processed in a food processor with the shredding blade yields about 3 cups of carrots).
2. Mix dry ingredients together in large bowl. Use a fork or a wire whisk to make sure you get everything mixed up from the bottom.
3. Crack eggs into small bowl and beat together, add milk and stir together.
4. Slowly stir wet ingredients into bowl with dry ingredients, using a stiff spatula to make sure you have everything mixed up from the bottom and not too many lumps.
5. Stir in carrots, mixing well.
6. Drain liquid off of pineapple and set aside. Stir pineapple chunks into batter. If batter is too thick, add some of the pineapple juice to thin it.
7. Pre-heat pancake griddle and add a small amount of canola or vegetable oil.
8. Using 1/4 cup measuring cup per pancake, place pancakes onto griddle.
9. Sprinkle with crushed walnuts.
10. Turn pancakes after the bubbles that form on the sides pop. It takes 1-2 minutes depending on the density of the batter. Let cook on the other side about a minute more.
Press with spatula. If they are too dense they might need longer to cook.

from The Talk - 11/18/13 - Carnie Wilson Recipes
http://www.cbs.com/shows/the_talk/topics/show/1001547

Carnie's Pump You Up Pumpkin Bread Pudding

1 tab butter for greasing pan (13x9)
1 medium challah cut into 1 inch cubes
1½ 15 oz. cans pumpkin
3/4 cup white chocolate chips
6 large eggs
1 cup dark brown sugar
½ cup sugar
1 cup heavy cream
1 cup half & half
1/8 cup maple syrup
1 teaspoon vanilla
1 ½ teaspoons cinnamon
½ teaspoon ginger
Dash nutmeg
Dash cloves
½ teaspoon kosher salt
½ cup melted caramel sauce for drizzle

Preheat oven to 350.
Cut bread into 1 inch cubes (use crust too).
Place half the bread cubes in greased pan.
Sprinkle the chocolate chips over bread.
Add remaining bread cubes to pan.
In a bowl, whisk eggs, cinnamon, ginger, nutmeg and cloves until very combined.
Add sugars and mix well.
Add cream, half and half and maple syrup. Mix until combined.
Carefully and slowly pour the mixture over the bread starting at the corners and working your way around towards the middle.
Push down on the whole mixture, making sure it's all saturated.
Poke holes down to get in in there!
Let it sit for at least 30 minutes.
Bake at 350 for approximately 45 minutes - 1 hour or until it starts puffing and sizzling.
Pudding is ready when knife comes out clean when placed in the center.
Cut finished bread pudding into big square pieces.
Pour melted caramel over it.
Serve with whipped cream or ice cream.  

Carnie's Zesty Green Beans with Caramelized Shallots

16 oz. (1 lb.) fresh washed and trimmed green beans 2 cups sliced shallots  2 tablespoons butter or vegan butter 2 tabs olive oil 1 teaspoon balsamic vinegar 2 tablespoons fresh lemon juice (juice of 1/2 lemon) 1/2 teaspoon kosher salt 1/2 teaspoon dried dill (or 1 teaspoon fresh dill)  1. Steam the green beans covered in a steamer basket over a couple inches of boiling water until tender, about 10 minutes. 2. Meanwhile, heat the butter and olive oil over medium heat.  3. Add the sliced shallots, stir to get them all coated. 4. Turn the flame down to med/low and add the balsamic vinegar. Sprinkle with a dash of kosher or sea salt and a few grinds of pepper. Stir to combine. 5. Continue to cook and stir frequently until the shallots are golden and super soft.  6. Plunge the green beans in a bowl of cold water when done and drain well. 7. To the bowl, add the lemon juice, 1/2 teaspoon kosher salt, and dill. Gently toss to combine well.  8. Carefully pour the green beans on a serving platter and spoon the fabulous caramelized shallots in a short oval mound in the center of green beans and serve it up!  

Carnie's Puréed Yummy Yams!
(Fat free & vegan)2 extra large yams
1/4 cup light agave nectar/ syrup
1/4 rounded teaspoon cinnamon
2 teaspoons fresh lemon juice
2 tablespoons orange juice
Pinch salt

1. Preheat oven to 400.
2. Place the yams on a heavy baking sheet and place sheet on center rack in oven.
3. Bake at 400 until soft and starting to ooze.
4. When cool enough to handle, peel the yams and place into a food processor. Pulse a few times and then switch to on and purée until smooth (about 20 seconds).
5. Add remaining ingredients to yams and purée until combined.
6. You can add more cinnamon if you'd like or more lemon.
7. Serve in a bowl alongside your scrumptious Thanksgiving dinner.

GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS ! (facebook 10/23/13
(Gluten free. Low Carb, Diabetic Friendly and so simple to make)

Please SHARE so that it saves to your timeline. You can refer back to recipe later!

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts

DIRECTIONS
Preheat oven to 400°F ( 180). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.

Roast for 50 minutes or until cooked through. Serve warm.

Banana Bread with applesauce and honey (facebook 10/11/13)
Ingredients:
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey.
Stir in eggs and mashed bananas until well blended.
Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Apple-Cream Cheese Bundt Cake (9/2/13)

    CREAM CHEESE FILLING:
    1 (8-oz.) package cream cheese, softened
    1/4 cup butter, softened
    1/2 cup granulated sugar
    1 large egg
    2 tablespoons all-purpose flour
    1 teaspoon vanilla extract
    APPLE CAKE BATTER:
    1 cup finely chopped pecans
    3 cups all-purpose flour
    1 cup granulated sugar
    1 cup firmly packed light brown sugar
    2 teaspoons ground cinnamon
    1 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon ground nutmeg
    1/2 teaspoon ground allspice
    3 large eggs, lightly beaten
    3/4 cup canola oil
    3/4 cup applesauce
    1 teaspoon vanilla extract
    3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
    PRALINE FROSTING:
    1/2 cup firmly packed light brown sugar
    1/4 cup butter
    3 tablespoons milk
    1 teaspoon vanilla extract
    1 cup powdered sugar

Preparation

    1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
    2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
    3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
    4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
    5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Robert Kindred, Seagoville, Texas, Southern Living
SEPTEMBER 2011
http://www.myrecipes.com/recipe/apple-cream-cheese-bundt-cake-50400000115369/

Veggie Garbage Bread
http://www.cookingchanneltv.com/recipes/veggie-garbage-bread.print.html

Blueberry Crumb Coffee Cake
https://www.facebook.com/WelcomeHomeFriends

Crumble topping:

1/2 cup brown sugar
... 1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon a spice called cardamon (optional)
1/4 cup butter, softened

Cake:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, but do not thaw!)

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

Easy Orange Creamsicle Cake

Source: nlrockrecipes.com via Barb on Pinterest

Pork Medallions with Fig & Port Wine Sauce Recipe at GEAppliances.com

Nutella Souffle Decadence to Die For
http://robynlawleyeats.tumblr.com/post/26738568159/nutella-souffle-decadence-to-die-for-1-2-cup#

Mango Pork
http://southernfood.about.com/od/porktenderloin/r/bl80524e.htm

Ingredients:

2 medium ripe mangoes
1 Pork tenderloin, about 3/4 pound
cooking spray or olive oil
salt and pepper to taste
hot pepper sauce

Preparation:
Put pulp of 1 mango in food processor or blender. Cut the other mango into small cubes. Trim pork tenderloin and slice into 1-inch thick medallions. Flatten slices lightly with hand. Spray a skillet or medium saucepan with cooking spray or add a small amount of olive oil and heat on medium-high. Brown pork for 1 minute on each side. Season each side with salt and pepper to taste. Reduce heat and cook pork another 5 minutes to cook through. Remove to a plate and add mango puree to the skillet or saucepan. Cook puree about, scraping up brown bits of pork, for about 30 seconds. Add several drops of hot sauce and the mango cubes. Toss cubes in puree while heating through. Spoon sauce over pork and serve with pasta or hot cooked rice.
Serves 2.

Mango Salsa
http://southernfood.about.com/od/salsarecipes/r/bl80524f.htm

Ingredients:

1 cup diced fresh mango
1/3 cup roasted red peppers, drained & diced
1/3 cup diced red onion
1 jalapeno pepper, seeded, minced
2 tablespoons fresh mint, chopped
1 tablespoon fresh lime juice

Preparation:

Combine all ingredients and chill. Serve with grilled fish or chicken.
Makes 1 1/2 cups of mango salsa.

Mango Salsa #1

http://www.food.com/recipe/mango-salsa-1-63621

Prep Time: 20 mins
Total Time: 20 mins
Yield: 1.75 cups

About This Recipe
"Want to Dance!!!!!!!! You can also use it as a dip for tortilla chips, place on a bed of greens,top grilled fish, pork or chicken or spread on softened cream cheese for a cracker spread."

Ingredients

2 fresh mangoes, diced
1/4 cup crushed pineapple
1/4 red bell peppers, coarsely chopped
1/4 green bell peppers, coarsely chopped
1 jalapeno peppers, seeded and minced finely (optional)
2 tablespoons extra virgin olive oil
1 clove garlic, minced finely
1 shallots, finely diced
2 tablespoons chopped fresh cilantro, or parsley or 2 tablespoons parsley
2 teaspoons fresh lime juice, or lemon or 2 teaspoons lemon juice
1/2 teaspoon red pepper flakes (optional)
salt and pepper ( to season)

Directions

Mix together all ingredients in a bowl.
Serve with chips or over grilled tuna, salmon, chicken or pork!

Mango Salsa

Fresh Mango Salsa Recipe

Recipe Type: Appetizer, Salsa, Dips & Spreads, Mango, Chile Peppers
Yields: 4 to 6 servings
Prep time: 20 min

Ingredients:

1 large fresh mango
1 or 2 jalapeño chile peppers, seeds and membranes removed and finely diced
1 small clove of garlic, crushed fine with 1 teaspoon of sea salt
1/2 large red bell pepper, seeded and diced
1/2 large red onion, finely diced (1/4 cup sliced green onions may be substituted)
Juice of 1/2 fresh lime

Preparation:
Peel and dice the Mango into 1/2-inch pieces.
Prepare the jalapeno chile peppers by removing the seeds and membranes and dicing, add to the Mango.

Remove the paper skin from the garlic by hitting it with the flat side of a large knife, and then dicing coarsely. Sprinkle the salt over the garlic and use the flat side of your knife to “crush” the garlic clove into a paste. The abrasive salt is what helps to make it a fine consistency.

Dice the bell pepper and onion, and add this along with the crushed garlic. Stir the mixture well.
Squeeze the lime half over the mixture, and stir it well. Not only will the lime give a tartness to the salsa, it will help keep the other ingredients fresh and slow any browning to the mango pieces.
Refrigerate this for at least 1 hour to allow the flavors to incorporate well.
Serves approximately 4 to 6 people.

Oriental Noodle Salad
http://www.yummly.com/recipe/Oriental-Noodle-Salad-Recipezaar_2

Serves: 16

Total time: 40 min Prep time: 15 min

1 box orzo pasta (thin chinese noodles boiled and drained)
3 scallions (chopped)
1 red pepper (chopped)
1 green pepper (chopped)
2 cloves cloves garlic (chopped)
1/2 cup baby corn (sliced)

1/2 cup sliced mushrooms (optional)
2 tbsps oil
1/4-1/3 cup soy sauce
1/4 cup brown sugar
1 dash tabasco sauce

Heat oil in a large frying pan.
Add all vegetables and fry just until starting to get tender.
About 3-5 minutes.
Add soy sauce, brown sugar, and Tabasco.
Pour mixture over noodles and mix well.
You can serve it warm or cold.
Best if you put it in a Tupperware container and keep shaking it up until you serve it so noodles absorb flavor.
If it looks dry when ready to serve add a few shakes of soy sauce.

===========================================================

Nectarine and Blueberry Tea Bread recipe adapted from Lynne's Country Kitchen

1 1/2 Cups Flour, divided

3/4 Cup Sugar

2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1/2 teaspoon Allspice

1/4 teaspoon Salt

1/3 Cup (75 grams) Butter, room temperature

1 teaspoon Orange Zest (I used grapefruit)

1/4 Cup Orange Juice (I used grapefruit)

2 Eggs

2 Nectarines

1/2 Cup Blueberries, fresh or frozen

Topping:

2/3 cup Almonds, chopped well and divided

1 Tablespoon Sugar

1 teaspoon Cinnamon

Combine 1/4 cup almonds, sugar and cinnamon. Set aside.

Preheat oven to 350F/175C

Combine 1 Cup of flour, sugar, baking powder, baking soda, allspice and salt in a bowl or stand mixer. Add in butter, orange juice and orange zest. Mix on low for about 30 seconds, then on high for 2 minutes. Add in eggs and remaining 1/2 Cup of flour. Mix to combine. Fold in fruit and remaining almonds.

Pour batter into a loaf pan and add the topping. Bake 50 - 60 minutes or until a tester comes out clean. Cool in pan for ten minutes then finish cooling on a rack. Enjoy!

===========================================================

Triple-Chocolate Pumpkin Pie

http://www.closetcooking.com/2012/10/triple-chocolate-pumpkin-pie.html

Skinny Taco Dip
http://www.skinnytaste.com/2010/07/skinny-taco-dip.html

http://www.people.com/people/article/0,,20645171,00.html
Demo-licious Margarita

• 2 oz. reposado tequila
• ½ oz. blue (or red!) edible coloring (should be 1/8)
• ¾ oz. lime juice
• ½ oz. agave nectar

1. Place all ingredients into a cocktail shaker.
2. Take care to add only a touch of coloring – a little goes a long way.
3. Strain into a chilled cocktail glass or serve over ice in an old fashioned glass.
===========================================================
2/19/13

Melissa Clark's Slow-Cooked White Bean Soup with Kale

Ingredients

For the Soup:
1 pound cannellini beans, soaked overnight and drained
6 cups water
2 tablespoons extra-virgin olive oil
2 carrots, peeled and thinly sliced
1 large celery stalk, thinly sliced
1 large onion, diced
2 rosemary sprigs
2 1/2 teaspoons salt, more to taste
1/2 teaspoon freshly ground black pepper
1 bay leaf

To Serve:
3 tablespoons extra-virgin olive oil, more for garnish
1 fat garlic clove, minced
Large pinch crushed red pepper flakes
Large pinch salt
1 bunch Tuscan kale, stemmed and thinly sliced
2 tablespoons water or more as needed
Freshly grated parmesan cheese

Yields: 6 to 8

Preparation

Combine all the soup ingredients in a slow cooker and cook on high for 3-4 hours, until the beans are tender.. Remove rosemary stems (the leaves will have mostly fallen off into the soup and that’s okay.) Using an immersion blender, very roughly purée the soup just enough to thicken it. There should still be plenty of texture and big pieces of carrots and whole beans. Alternatively, purée half the soup in a blender and return it to the pan. Add more salt to taste if needed.

Just before serving, heat the oil in a large skillet. Add the garlic, red pepper, and salt and sauté for 30 seconds, until fragrant. Add the kale and sauté until it starts to wilt, about 3 minutes. Add the water and continue to cook until the kale is very tender and the water evaporates, about 2 minutes longer. If all the water evaporates before the kale is tender, add a little more water, a tablespoon at a time.

Stir the kale mixture into the soup. Serve bowls of the soup topped with plenty of parmesan cheese and a drizzle of extra-virgin olive oil.

(c) MMIX KWP STUDIOS INC. All rights reserved.
132 E. 43rd St., P.O. Box 543 New York, NY 10017
917.332.3100

Spicy Buffalo Cauliflower Bites
Skinnytaste.com
Servings: 6 • Size: about 1 cup cauliflower • PointsPlus 3
Ingredients:

1 cup water
1 cup all purpose flour
2 tsp garlic powder
22 oz (6 1/2 cups) cauliflower florets
3/4 cup Franks Hot Sauce
1 tbsp melted unsalted butter

Directions:

Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.Combine the water, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.While the cauliflower is baking, combine the hot sauce and butter in a small bowl.Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with skinny blue cheese dressing if desired and celery sticks.

http://wwcassie.com/spicy-buffalo-cauliflower-bites/

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Ingredients

Preparation

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