Monday, March 31, 2008

Jeanne and Damian's Mac and Cheese

SUSAN's note: My sister Jeanne made this for Easter, and even though we all had about 20 other things to eat, we remembered this...amazing and NOT healthy! :)

Macc and cheese

1 box macaroni
1 can canned D milk - reg size
6 eggs
4 blocks of cheese 2- extra sharp white and 2 extra sharp yellow (NY
cheese from shop rite not sure if the other supermarkets have it. I
tried others and it does not taste the same)
1/2 cup milk Damian uses whole milk I used 2% on Easter.

I take the cooked macc and the cut up cheese put it in the pan and season
it with pepper and salt. I mix the eggs, milk, and canned milk and then pour over the mixed mac and cheese. I then add about 5 thin slices of butter (2 at the top 2 at the bottom and 1 in the middle) put in oven. DO NOT cover. Cook for about an hour until the top looks brown on 350.

Pecan Crusted Salmon

SUSAN'S NOTE: I made this tonight - YUM! We all loved it. I would bake it longer than it says... I think it means "10 minutes for inch of "width." Maybe 20 min - 30 min? I used Japanese panko crumbs. DEEELICIOUS...Ben LOVES this salmon and he is not a "salmon person."

Cook Time: 10 Minutes Ready In: 30 Minutes
Yields: 6 servings

3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans

3 teaspoons chopped fresh
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges (optional)

1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.

2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Thursday, March 27, 2008

HOliday Morning French Toast

SUSAN'S NOTE: Our Christmas morning tradition.

1 cup packed brown sugar
1/2 cup (1 stick) butter, melted
3 teaspoons Ground Cinnamon , divided
3 tart apples, such as Granny Smith, peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1-inch slices
6 eggs
1 1/2 cups milk
1 tablespoon Vanilla Extract

1. Mix brown sugar, butter and 1 teaspoon cinnamon in 13x9-inch baking dish. Add apples and cranberries; stir to coat well. Spread evenly in bottom of baking dish. Arrange slices of bread on top.

2. Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover with foil and weight down if possible. Refrigerate 4 hours or up to 24 hours.

3. Preheat oven to 375°F. Bake, covered, 45 minutes. Uncover and bake additional 5 minutes.

4. Let stand 5 minutes before serving. For an eye-catching presentation, loosen edges with small knife. Invert onto large serving platter.
Nutrition Information
Nutrition Information per 1 serving

Calories: 317 Sodium: 355 mg

Fat: 13 g Carbohydrates: 42 g

Cholesterol: 130 mg Fiber: 2 g

Protein: 8 g

Pumpkin Swirl Bread

SUSAN'S NOTE: A fall favorite

* 1 (8 ounce) package cream cheese
* 1/4 cup white sugar
* 1 egg, beaten

* 1 3/4 cups all-purpose flour
* 1 1/2 cups white sugar
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg

* 1 cup pumpkin puree
* 1/2 cup butter, melted
* 1 egg, beaten
* 1/3 cup water


1. Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
2. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
3. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
4. Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

Fresh Blueberry Pie

SUSAN'S NOTE: First passed on by my mother-in-law, this recipe is amazing for summer.

* 1 frozen deep dish pie crust

* 4 cups fresh blueberries
* 1/4 teaspoon salt
* 3/4 cup white sugar
* 1/4 cup water
* 3 tablespoons cornstarch
* 1 tablespoon butter
* 1 tablespoon lemon juice


1. Prepare crust and bake as directed for "empty pie shell."

2. In a saucepan, combine 2 cups fresh blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice.
5. Pour filling over 2 cups berries in pie shell and allow to cool for an hour or 2.

Banana Bread (Weight Watchers)

WW: Banana Bread

3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana -- mashed
1/4 cup applesauce
1 1/2 cups flour

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x4 inch loaf pan well with nonstick cooking spray. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing. Slice into 12 pieces.

Per Serving (excluding unknown items): 130 Calories; trace Fat (1.7% calories from fat); 2g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 113mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.

12 Servings~~3 points each

Silken Chocolate Tofu Pie

SUSAN'S NOTE: We had this at a friend's house in Bloomington, and it was DEELICIOUS. If you don't have a double boiler, microwaving is fine.

Silken (tofu) Chocolate Pie

Chocolate Tofu Pie
1 crust (original recipe uses graham cracker, but I think an oreo cookie crust is far superior in this recipe)
21 oz of silken tofu (two 10.5 oz boxes, though two 12 oz boxes also works. The extra tofu does not appreciably dilute the chocolate taste at all.)
3 Tbs honey
12 oz semi-sweet chocolate
Enough fruit to cover pie, if using a fruit topping (see below)
Or whipped cream to serve on the side

1) Prepare fruit, if using. Wash fruit, shake water off and let drain really well, and chop if necessary. Let fruit become almost dry then toss with a bit of sugar. Wet fruit can make the pie soggy. Slighty damp, okay. (That lets the sugar cling to the fruit.) Dripping wet, bad.

2) Roughly chop tofu. Put in blender with honey and blend until smooth.

3) Melt chocolate in double boiler, stiring frequently. Add melted chocolate to blended tofu and re-blend. It may take some effort and time to get the chocolate to blend completely.

4) Pour into pie crust. Chill until set, usually a few hours. If you use a fruit topping, I've found that chilling first for, say, 15-30 minutes then add the fruit topping and finish chilling gives me a better result than putting the fruit on first. Serve small slices as this pie is very rich and sweet.

5) If using, whip the heavy cream just before serving.

Fruit topping ideas: fresh cherries halved and pitted, or raspberries, or strawberries. The cherries are surprisingly good and happen to be my favoriate topping. Raspberries, with their tartness, also make a good contrast with the pie.

Peanut Butter Banana Cream Pie


1 cup vanilla wafer cookies (about 20 cookies)
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
Cooking spray

3/4 cup packed brown sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 1/2 cups sliced banana (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup
Preheat oven to 350°.

Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.

Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

10 servings (serving size: 1 wedge)
Nutritional Information

CALORIES 300(29% from fat); FAT 9.6g (sat 3.5g,mono 3.5g,poly 1.4g); PROTEIN 5.4g; CHOLESTEROL 12mg; CALCIUM 41mg; SODIUM 199mg; FIBER 1.5g; IRON 1mg; CARBOHYDRATE 49g

Cooking Light, JUNE 2002

Light Chicken Parm (Everyday Food)

SUSAN'S NOTE: For this recipe, I use a good high-quality pasta sauce instead of making my own. It's yummier.
Be careful the chicken breasts aren't too big, or they won't cook through. Slice them in half before covering with crumbs, or pound them thinner with a rolling pin.

The secret's in the breading: Only one side of the chicken has it; plus, whole-wheat bread subs in for white, and an egg white replaces a whole one.

Prep: 20 minutes
Total: 35 minutes

Light Chicken Parmesan

The secret's in the breading: Only one side of the chicken has it; plus, whole-wheat bread subs in for white, and an egg white replaces a whole one.

Prep: 20 minutes
Total: 35 minutes

Serves 4

* 2 slices whole-wheat sandwich bread, torn into pieces
* 1 tablespoon grated Parmesan cheese
* 1 teaspoon olive oil
* Coarse salt and ground pepper
* 2 tablespoons all-purpose flour
* 1 large egg white
* 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
* 3/4 cup shredded part-skim mozzarella (3 ounces)
* 1 can (28 ounces) whole peeled tomatoes in puree
* 1 garlic clove, minced


1. Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
2. Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
3. Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

Pasta with Caramelized Onions, Mushrooms, and Bell Pepper


1 tablespoon olive oil
Olive oil-flavored cooking spray
3 cups sliced mushrooms (about 8 ounces)
2 cups (3 x 1/4-inch) julienne-cut red bell pepper
2 garlic cloves, minced
2 1/2 cups Caramelized Onions** (about 8 cups uncooked)
1 cup low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
3/4 cup low-fat sour cream
1 tablespoon chopped fresh or 1 teaspoon dried oregano
8 cups hot cooked farfalle (about 1 pound uncooked bow tie pasta)
Oregano sprigs (optional)
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms and bell pepper; sauté 4 minutes. Add minced garlic, and sauté 30 seconds. Add Caramelized Onions, chicken broth, salt, black pepper, and red pepper; bring to a simmer. Remove from heat; stir in sour cream and oregano. Serve over pasta, and garnish with oregano sprigs, if desired.

6 servings (serving size: 1 1/3 cups pasta and 2/3 cup onion mixture)
Nutritional Information

CALORIES 435(19% from fat); FAT 9.3g (sat 3.1g,mono 3.7g,poly 1.2g); PROTEIN 13.7g; CHOLESTEROL 12mg; CALCIUM 102mg; SODIUM 237mg; FIBER 8.1g; IRON 4mg; CARBOHYDRATE 75.7g


1 1/2 teaspoons olive oil
Cooking spray
3 cups vertically sliced onion (sweet, yellow, white, or red onion)
Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion, and cook for 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown, stirring frequently.
Yield 1 cup

Frozen Butterfinger Pie (Cooking Light)


1 chocolate pre-made graham crust

Cooking spray
4 cups vanilla fat-free frozen yogurt
3 tablespoons light-colored corn syrup
3 tablespoons creamy peanut butter
1 tablespoon fat-free milk
1 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bar (such as Butterfinger), chopped
Preheat oven to 350°.

Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.

Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.

9 servings (serving size: 1 wedge)
Nutritional Information

CALORIES 230(30% from fat); FAT 7.6g (sat 2.5g,mono 2.8g,poly 1.1g); PROTEIN 6.1g; CHOLESTEROL 5mg; CALCIUM 104mg; SODIUM 221mg; FIBER 1g; IRON 1.4mg; CARBOHYDRATE 36.6g

Cooking Light, MARCH 1999

Layer after Layer Lemon Pie

Prep Time:
20 min
Total Time:
4 hr 20 min
10 servings
1/3 cup strawberry jam
1 HONEY MAID Graham Pie Crust (6 oz.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling

SPREAD jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.

REFRIGERATE 4 hours or until set.

Maple Walnut Pumpkin Pie (the best EVER)

Maple Walnut Pumpkin Pie

***Susan's Note: I first tried this in Fall 2007. I haven't found a better pumpkin pie recipe. It's amazing.

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)
2 eggs
2 tablespoons real maple syrup or maple-flavored syrup
1 1/2 teaspoons pumpkin pie spice
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons cold butter or margarine
1 cup whipping cream
2 tablespoons packed brown sugar
Chopped walnuts, if desired

1. Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
2. Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.
3. Reduce oven temperature to 350°F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.
4. Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.
5. To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.

Here's another recipe for a good pumpkin pie with NO BAKING involved:
Streusel Topped Pumpkin Pie

1. 1 1/4 cups cold milk
2. 1 cup canned pumpkin
3. 2 pkg. (4 serving size) JELL-O Cheesecake Flavor Instant Pudding & Pie Filling
4. 1 teaspoon pumpkin pie spice
5. 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
6. 1 (6 ounce) HONEY MAID Graham Pie Crust
7. 1/4 cup chopped PLANTERS Walnuts
8. 2 tablespoons brown sugar
9. 1 teaspoon butter or margarine

Nutrition Info

Per Serving

* Calories: 368 kcal
* Carbohydrates: 46 g
* Dietary Fiber: 2 g
* Fat: 18 g
* Protein: 5 g
* Sugars: 35 g

2. Cooking Directions

1. Add milk to pumpkin in large bowl; stir with wire whisk until well blended. Add pudding mixes and spice. Beat 2 minutes or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Spoon into pie crust.
2. Refrigerate 4 hours or until set. Meanwhile, place walnuts, brown sugar and butter in small microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or until hot bubbly, stirring after 1 minute. Cool.
3. Sprinkle walnut mixture over pie just before serving. Top each serving with a dollop of the remaining whipped topping.

Yield: 8 servings

Easy Feta Chicken Bake

My husband Ben and I enjoy this without the parsley and with a dash of red pepper flakes sprinkled over the chicken before baking (instead of red pepper.)


1. 6 boneless, skinless chicken breast halves
2. 2 tablespoons lemon juice, divided
3. 1/4 teaspoon salt
4. 1/4 teaspoon black pepper
5. 1 (4 ounce) package ATHENOS Crumbled Feta Cheese with Basil & Tomato
6. 1/4 cup finely chopped red pepper
7. 1/4 cup finely chopped fresh parsley

Nutrition Info

Per Serving

* Calories: 134 kcal
* Carbohydrates: 1 g
* Dietary Fiber: 0 g
* Fat: 2 g
* Protein: 24 g
* Sugars: 0 g

About: Nutrition Info [This link will take you outside Yahoo! Food]

Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
2. Cooking Directions

1. Preheat oven to 350 degrees F. Arrange chicken in 13x9-inch baking dish.
2. Drizzle with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.
3. Bake 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

Yield: 6 servings

Kim Orak's Egg Breakfast Casserole

**This recipe comes from a got rave reviews at a staff breakfast!

4 cups cubed firm white bread (8 slices) (Pepperidge Farm hearty white)
2 cups shredded sharp cheddar cheese
10 large eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon salt
Freshly ground pepper
10 slices cooked bacon, crumbled (pre-cooked bacon is easiest)
1/2 cup sliced mushrooms
1/2 cup chopped tomato
Paprika for sprinkling

1. Generously butter a 13 x 9 x 2-inch glass baking dish. Arrange bread cubes on bottom. Sprinkle with cheese.
2. Beat together the next 5 ingredients (milk through pepper) and pour over bread.
3. Sprinkle with bacon, mushrooms, and tomato, and paprika.
3. Bake uncovered until set, at 325*F for about 1 hour.

Makes 12 servings.

Butter Pecan Sweet Potatoes

To make ahead (up to 5 hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe.

Prep: 10 minutes
Total: 50 minutes

Serves 8

* 8 medium sweet potatoes (5 pounds)
* 2 tablespoons olive oil
* Coarse salt
* 2 tablespoons butter, cut into small pieces
* 2 tablespoons light-brown sugar
* 1/3 cup pecan pieces
* 1/8 teaspoon cayenne pepper

1. Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
2. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
3. Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.

Baked Eggplant (Eggplant parm) with Mushroom and Tomato Sauce - Cooking Light


1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
Cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8-ounce) package presliced mushrooms
1/4 teaspoon black pepper, divided
1 (8-ounce) can no-salt-added tomato sauce, divided
2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.

Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

4 servings
Nutritional Information

CALORIES 168(30% from fat); FAT 5.6g (sat 3.2g,mono 1.5g,poly 0.5g); PROTEIN 10.9g; CHOLESTEROL 16mg; CALCIUM 236mg; SODIUM 369mg; FIBER 6.1g; IRON 2.1mg; CARBOHYDRATE 21g

Cooking Light, NOVEMBER 2000

Pumpkin cookies with brown butter icing

Pumpkin Cookies with Brown Butter Icing

pillowy spice cookies transform pumpkin pie flavors into portable treats.

Makes about 6 dozen

* 2 3/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 1/4 teaspoons coarse salt
* 1 1/2 teaspoons ground cinnamon
* 1 1/4 teaspoons ground ginger
* 3/4 teaspoon ground nutmeg
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 2 1/4 cups packed light-brown sugar
* 2 large eggs
* 1 1/2 cups canned solid-pack pumpkin (14 ounces)
* 3/4 cup evaporated milk
* 1 teaspoon pure vanilla extract
* 4 cups confectioners' sugar, sifted
* 10 tablespoons (1 1/4 sticks) unsalted butter
* 1/4 cup plus 1 tablespoon evaporated milk,
* 2 teaspoons pure vanilla extract


1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
4. Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Lemon Squares - Cooking Light

Easy Lemon Squares


1/4 cup granulated sugar
4 tablespoons butter or stick margarine, softened
1 cup all-purpose flour

3 large eggs
3/4 cup granulated sugar
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons powdered sugar (or more)
Preheat oven to 350°.

To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.

To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350° for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.

16 servings
Nutritional Information

CALORIES 118(24% from fat); FAT 3.2g (sat 1.7g,mono 1g,poly 0.3g); PROTEIN 2.2g; CHOLESTEROL 47mg; CALCIUM 16mg; SODIUM 68mg; FIBER 0.3g; IRON 0.6mg; CARBOHYDRATE 20.5g

Cauliflower Gratin - Barefoot Contessa,1977,FOOD_9936_35317,00.html

Cauliflower Gratin
Copyright 2004, Barefoot in Paris, All Rights Reserved
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings
User Rating: 5 Stars

Episode#: IG0802
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Peanut Butter Chocolate Chunk Cookies

***Susan's note: I have always tried to find a recipe for a soft, yummy pb chocolate chunk cookie, like the ones Pathmark sells...YUM! Here's a delicious cookie, the closest I've found.

Peanut Butter Chocolate Chunk Cookies


* 1/2 cup unsalted butter
* 3/4 cup chunky peanut butter
* 1/2 cup sugar
* 1/2 cup dark brown sugar, firmly packed
* 1 large egg
* 1/2 teaspoon vanilla
* 1 cup all-purpose flour
* 3/4 teaspoon baking soda
* 6 ounces bittersweet chocolate chips or bittersweet semisweet chocolate chunk


Cream the butter and peanut butter together until fully incorporated.
Add the sugars and cream on medium speed.
Add the egg and vanilla and mix until completely incorporated.
Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
Drop by teaspoonfuls onto parchment-lined baking sheets.
Bake at 350° for 9 minutes or until golden brown.

***Susan's Note: Here's another recipe, a little denser and heartier

Peanut Butter Chocolate-Chunk Cookies (Food and Wine magazine)


* 2 1/3 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 sticks (8 ounces) unsalted butter, softened
* 1 cup light brown sugar
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 1/3 cups creamy peanut butter
* 1/2 pound bittersweet chocolate, cut into 1/2-inch chunks (1 1/2 cups) (or 1 bag chocolate chunks)
* 1/2 cup salted peanuts


1. Preheat the oven to 350° and position 2 racks in the lower third. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the brown sugar and granulated sugar until fluffy. Add the eggs and vanilla and beat at low speed until blended. Add the peanut butter and beat until combined. Beat in the dry ingredients just until incorporated. Beat in the chocolate chunks and peanuts.
2. For each cookies, use an ice cream scoop or a large spoon to scoop 3 tablespoons of the dough onto parchment-lined or nonstick baking sheets; space them 2 inches apart. Bake for about 13 minutes for slightly chewy cookies and 15 minutes for crisp cookies; shifting the pans from top to bottom and front to back for even baking. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely.

MAKE AHEAD The cookies can be stored in an airtight container for up to 1 week.

Betty Crocker Deviled Eggs

Betty Crocker's Deviled Eggs Recipe

6 hard cooked eggs
1/4 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
3 tablespoons mayonnaise
Paprika, for garnish

Cut peeled eggs lengthwise in half. Slip out yolks; mash with fork. Mix in seasonings and salad dressing. Fill whites with egg yolk mixture, heaping it up lightly.

>>>>The above recipe is the one from the traditional Betty Crocker cookbook (Mom's). I modify it in the following ways:

- Watch the salt!! I usually use less
- I use wet mustard - dijon mustard is yummy
- I replace some of the majo with Harry and David's Pepper and Onion relish - yum!

Here's another yummy deviled eggs recipe I haven't tried:
Deviled Eggs

12 hard-boiled eggs
1/3 cup sour cream
1/4 cup mayonnaise
2 TBS. snipped fresh chives
1 tsp. dijon mustard
1 tsp. lemon juice
salt and pepper, to taste

1. Peel eggs and cut in half lengthwise. Scoop out egg yolks from 11 eggs into bowl. Scoop out remaining egg yolk and set aside. Chop four egg-white halves and add to bowl. Mash yolks and whites with fork.
2. Add remaining ingredients to bowl and stir until smooth. Pipe or spoon filling into egg-white halves.
3. Put remaining egg yolk in a fine, mesh strainer. Mash yolk with fork, holding strainer over the eggs to sprinkle as a garnish. Serve cold.

Makes 20 halves.

UPDATE 5/29/08: I made the above deviled eggs recipe for Memorial Day bbq, and everyone loved them. BUT, I think I like my original recipe better. Maybe if I made these again I'd add more dijon mustard or some harry and david's for some "tang."

Mom's Jewish Catholic Apple Cake

4-5 macintosh apples; peeled cored and sliced (or cubed)
2 teaspoon cinnamon
5 tablespoon sugar
3 cup flour; sifted
2 cup sugar; separated
1 cup vegetable oil
4 eggs
1/4 cup orange juice
3 teaspoon baking powder
2 1/2 teaspoon vanilla
1 teaspoon salt
1 cup chopped walnuts; (optional)

Cooking Directions:

Preheat oven to 350. Combine cinnamon and 5 tablespoons sugar and sprinkle over apples; set aside. Combine and beat remaining ingredients (except walnuts) in large bowl until smooth. Stir in walnuts. Pour 1/2 batter into a well greased 10-inch tube pan. Arrange 1/2 of apple mixture over it. Pour in the rest of batter and arrange the rest of the apples on top of the batter. Bake at 350^ for 1 1/2 hours. Allow cake to cool in an upright position. May be frozen for future use.

NOTE: if apples look small then use 5 instead of 4!

Pad Thai - Cooking Light


4 ounces uncooked wide rice sticks (rice-flour noodles) (I used whole wheat spaghetti)
1/4 cup cider vinegar
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons water
1 teaspoon red curry paste
3 garlic cloves, minced
1 1/2 cups chopped reduced-fat firm tofu (about 8 ounces)
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
Cooking spray
1 cup chopped onion
3/4 cup chopped broccoli
1/2 cup chopped carrot
1 large egg, lightly beaten
1 tablespoon fresh lime juice
1/4 cup chopped dry-roasted peanuts
Place noodles in a large bowl. Add boiling water to cover; let stand 10 minutes or until tender. Drain.

Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle tofu with salt, red pepper, and black pepper. Add tofu to pan; sauté 8 minutes or until lightly browned. Remove from pan. Add onion, broccoli, and carrot to pan; sauté 4 minutes or until tender. Remove from pan. Add egg to pan; stir-fry 20 seconds or until soft-scrambled, stirring constantly.

Return tofu and onion mixture to pan. Stir in noodles and vinegar mixture; cook 1 minute or until thoroughly heated, stirring constantly. Remove from heat. Stir in juice; sprinkle with peanuts.

4 servings (serving size: 1 cup)
Nutritional Information

CALORIES 263(23% from fat); FAT 6.6g (sat 1.1g,mono 2.9g,poly 2g); PROTEIN 11.9g; CHOLESTEROL 53mg; CALCIUM 71mg; SODIUM 691mg; FIBER 2.7g; IRON 2.4mg; CARBOHYDRATE 40.8g

Sand Cake

Sand Cake
Real Simple

1 12-ounce box Nilla Wafers
1 8-ounce container Cool Whip
2 3-ounce packages cream cheese, softened
1 4-ounce package vanilla instant pudding mix
1 1/2 cups milk
1 teaspoon vanilla extract
Candy shells for decorating (available at most candy stores)

Make the "sand" by crushing the Nilla Wafers with a potato masher or in a food processor. With a mixer, combine the Cool Whip, cream cheese, pudding mix, milk, and vanilla. Layer a fifth of the crumbs in the bottom of a large, clean sand pail. Top with a third of the pudding mixture, then a layer of crumbs. Continue layering, ending with crumbs. Cover and refrigerate at least 30 minutes. Decorate with the candy shells.

Holiday Pork Chops (Chicken Breasts)

Holiday Pork Chops

Prep: 20 min., Cook: 16 min., Stand: 15 min., Bake: 25 min.

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup fresh breadcrumbs
1/2 cup sweetened dried cranberries, coarsely chopped
1/4 cup chicken broth
1 tablespoon chopped fresh parsley
1 teaspoon grated orange rind
1 teaspoon salt
1/4 teaspoon ground sage
1 (4-pound) boneless pork loin roast (about 9 inches long), trimmed* (OR 4 boneless, skinless, chicken breasts
3 tablespoons dried steak seasoning (NOT NECESSARY WITH CHICKEN - marinate chicken breasts for a few hours with lemon juice, garlic, and rosemary)
2 tablespoons olive oil

Melt butter in a large ovenproof skillet over medium-high heat; add onion and celery. Sauté 8 to 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Stir in breadcrumbs, cranberries, and next 5 ingredients. Let stand 10 minutes. Spoon breadcrumb mixture into a large zip-top plastic bag; set aside. Wipe skillet clean.

Cut pork loin into 6 (1 1/2-inch-thick) chops. Cut a 1 1/2-inch slit in one side of each chop, cutting to but not through other side (about 1 1/2 to 2 inches), to form a pocket.

Snip one corner of bag, and pipe breadcrumb mixture evenly into slits in pork. Rub both sides of stuffed chops evenly with steak seasoning.

Cook chops in hot oil in ovenproof skillet over medium-high heat 2 to 3 minutes on each side or until chops are browned. Cover skillet with lid or aluminum foil. Bake at 350° for 20 to 25 minutes or until thermometer inserted in pork registers 155°. Remove from oven, and let stand 5 minutes or until thermometer registers 160°.

*Substitute 6 (1 1/2-inch-thick) boneless pork chops for pork loin roast.

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.


Makes 6 servings

Vegetarian Meatloaf with Vegetables

Vegetarian Meatloaf with Vegetables

"This is a meaty alternative to meat loaf, with vegetables on the side."
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 50 Min
Original recipe yield: 8 to 10 servings

About scaling and conversions

* 1/2 (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)
* 1 (12 ounce) package vegetarian burger crumbles
* 1 onion, chopped
* 2 eggs, beaten
* 2 tablespoons(vegetarian if you like) Worcestershire sauce
* 1 teaspoon salt
* 1/3 teaspoon pepper
* 1 teaspoon ground sage
* 1/2 teaspoon garlic powder
* 2 teaspoons prepared mustard
* 1 tablespoon vegetable oil
* 3 1/2 slices bread, cubed
* 1/3 cup milk
* 1 (8 ounce) can tomato sauce
* 4 carrots, cut into 1 inch pieces
* 4 potatoes, cubed
* 1 cooking spray


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
3. Place carrots and potatoes around loaf and spray vegetables with cooking spray.
4. Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

Asparagus, Snap Pea, and Avocado Pasta

Asparagus, Snap Pea, and Avocado Pasta
From Everyday Food magazine

Coarse salt and ground pepper
1 pound asparagus, ends trimmed and cut into 2-inch lengths
1 pound sugar snap peas, strings removed
1 pound bow-tie pasta (farfalle)
4 tablespoons butter
2 garlic, minced
1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
1/2 cup chopped fresh mint, parsley, or basil
1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired

Directions: In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl. Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander. In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.

You can cut out some or all of the butter to make it healthier!

Banana Pudding Quick

Prep Time:
30 min
Total Time:
3 hr 30 min
14 servings, about 2/3 cup each
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
4 cups fat-free milk
47 NILLA Wafers, divided
5 to 6 medium ripe bananas, sliced (about 3 cups), divided
2 cups thawed COOL WHIP LITE Whipped Topping

PREPARE pudding with milk as directed on package.

SPOON 1/2 cup pudding in bottom of 2-qt. serving bowl. Top with 8 wafers, generous layer of sliced bananas and 1 cup pudding. Stand 12 wafers around outside edge of dish. Continue layering 12 wafers, sliced bananas, 1 cup pudding, 15 wafers, sliced bananas and remaining pudding. Cover.

REFRIGERATE 3 hours or overnight to soften cookies. To serve, spread whipped topping over pudding. Garnish with additional banana slices, if desired.
Kraft Kitchens Tips
Jazz It Up
For individual servings, prepare pudding as directed. In each of 8 dessert dishes, stand 4 to 5 wafers around outside edge. Layer pudding with half the banana slices. Garnish with remaining bananas, whipped toping and remaining wafers.

P.s. from Susan: This looks good too: Not Yo' Mama's Banana PUdding:,,FOOD_9936_21275,00.html

Chicken Bruschetta Bake

Prep Time:
10 min
Total Time:
40 min
6 servings, 1 cup each
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.

BAKE 30 min. or until chicken is cooked through.
Kraft Kitchens Tips
Serving Suggestion
Serve with cooked green beans and a bagged salad tossed with your favorite KRAFT Light Reduced Fat Dressing.
Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.
K:43395v7 :65546
Average Rating (2013)
Rated by Dr_Chef on 3/26/2008

See All Ratings & Comments See All Ratings and Comments
You May Also Enjoy
Tossed Italian Garden Salad
Rated by visitors
Nutritional Information
Total fat
7 g
Saturated fat
3 g
80 mg
710 mg
25 g
Dietary fiber
2 g
4 g
33 g
Vitamin A
10 %DV
Vitamin C
15 %DV
20 %DV
15 %DV
Healthy Living Information
Generally Nutritious
Diet Exchange
1-1/2 Starch,4 Meat (VL),1 Fat

Tomato Chicken Pasta (Cooking Light)


1 (9-ounce) package fresh fettuccine
1/4 cup boiling water
2 tablespoons sun-dried tomato sprinkles (or chopped-up sun dried tomatoes from a jar)
2 teaspoons olive oil
Cooking spray
1/2 cup finely chopped shallots
1 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup dry white wine
1/3 cup whipping cream
1/2 cup chopped fresh basil, divided
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes. Drain.

While tomato soaks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots and chicken, and saute 5 minutes. Reduce heat to medium; stir in wine and cream. Cook 3 minutes, stirring occasionally.

Combine the pasta, tomato, chicken mixture, 1/4 cup basil, cheese, and salt, tossing well to coat. Sprinkle with 1/4 cup basil and pepper.

4 servings (serving size: 1 1/2 cups)
Nutritional Information

CALORIES 426(21% from fat); FAT 10.2g (sat 4.1g,mono 3.7g,poly 1.3g); PROTEIN 37g; CHOLESTEROL 129mg; CALCIUM 133mg; SODIUM 537mg; FIBER 3.1g; IRON 3.7mg; CARBOHYDRATE 40.2g

Melissa Dupree , Cooking Light, JANUARY 2003

Pumpkin Pudding - Weight Watchers

Pumpkin Pudding

This recipe was taken off a bulletin board at a W.W. meeting I attended.
I made this with the vanilla pudding at Thanksgiving and it was delicious -
tasted just like Pumpkin Pie!


1 small pkg. sugar free vanilla or butterscotch instant pudding
1 cup canned pumpkin (not mix)
2 cup skim or 1% milk
1/4 tsp pumpkin pie spice

Mix together and refrigerate.



This is also delicious poured into a ready-made graham crust!! ~ Susan

Chocolate Fudge Pie Recipe

Chocolate Fudge Pie

This is a great make-ahead dessert as it needs to chill at least 4 hours.

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 cup packed brown sugar
1/2 cup unsweetened cocoa
1 tablespoon all-purpose flour
3/4 cup 2% reduced-fat milk
1/3 cup light-colored corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1 cup frozen fat-free whipped topping, thawed
1/2 teaspoon unsweetened cocoa (optional)

Preheat oven to 350°.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.

Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.

Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired.

Yield: 10 servings (serving size: 1 wedge)

CALORIES 272 (28% from fat); FAT 8.6g (sat 4g,mono 2.7g,poly 1.4g); PROTEIN 4.3g; CHOLESTEROL 51mg; CALCIUM 53mg; SODIUM 150mg; FIBER 1.5g; IRON 1.2mg; CARBOHYDRATE 46.5g

Cooking Light, JANUARY 2003

Never Fail Fudge - Chocolate or Peanut Butter

3 cups sugar
1.5 sticks butter (If you use unsalted, add a pinch of salt)
2/3 cup evaporated milk
1 pkg. (12 oz) semisweet choc. chips or 1 8 oz jar creamy peanut butter
2 7 oz. jars Kraft marshmallow creme
1 tsp vanilla extract
1 cup chopped walnuts (for chocolate)

Stir together first three ingredients in heavy saucepan. Bring to a boil stirring constantly. Continue boiling another 5 min. over medium heat, stirring quite a bit to prevent scorching. Remove from heat and gradually stir in the chocolate (or peanut butter), marshmallow, and vanilla. Add nuts if desired. Pour into a greased 13 x 9 pan. Cool at room temp. YUMMMMMMMMMMMMMMMM

Salsa Couscous Chicken

Ellie Mathews' Salsa Couscous Chicken - (Winner of the 1998 Pillsbury Bake-Off)
PREP TIME: 30 Minutes


* 3 cups hot cooked couscous or rice (cook as directed on package)
* 1 tbsp olive or vegetable oil
* ¼ cup coarsely chopped almonds
* 2 garlic cloves, minced
* 8 chicken thighs, skin removed (I use boneless skineless)
* 1 cup Old El Paso® Garden Pepper or Thick ‘n Chunky Salsa
* ¼ cup water
* 2 tbsps dried currants
* 1 tbsp honey
* ¾ tsp cumin
* ½ tsp cinnamon

While couscous is cooking, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon; set aside. Add garlic to skillet; cook and stir 30 seconds. Add chicken, cook 4 to 5 minutes or until browned, turning once. In medium bowl, combine salsa and all remaining ingredients; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in almonds. Serve chicken mixture with couscous.

Sarah and Steve's Turkey Burgers

Prep Time:
15 min
Total Time:
25 min
4 servings, one sandwich each
1/4 cup KRAFT Original Barbecue Sauce
2 whole oil-packed sun-dried tomatoes, drained, finely chopped
1/2 cup fresh basil leaves
1 lb. ground turkey
1/2 cup dry bread crumbs
4 whole grain sandwich buns, grilled
1 medium each: yellow and red tomatoes, sliced

PREHEAT grill to medium heat. Combine barbecue sauce and sun-dried tomatoes; set aside. Reserve 4 of the basil leaves for later use; chop remaining basil. Mix chopped basil, turkey, bread crumbs and 2 Tbsp. of the barbecue sauce mixture. Shape into four patties.

GRILL patties 5 min. on each side or until cooked through (160°F).

PLACE burgers on bottom halves of buns; cover with sliced tomatoes, reserved basil leaves and tops of buns. Serve with the remaining barbecue sauce mixture.
Average Rating (3)
Rated by A cook on 3/27/2007
" Very good. Easy to make. And I love the name!!! "
See All Ratings & Comments See All Ratings and Comments
You May Also Enjoy
Chocolate Plunge
Rated by visitors
Nutritional Information
Total fat
16 g
Saturated fat
4 g
85 mg
790 mg
54 g
Dietary fiber
5 g
5 g
30 g
Vitamin A
20 %DV
Vitamin C
25 %DV
15 %DV
35 %DV

Summer Berry Pie

Summer Berry Pie

rep Time:
25 min
Total Time:
4 hr 30 min
10 servings
3/4 cup sugar
3 Tbsp. cornstarch
1-1/2 cups water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1 cup each: blueberries, raspberries and sliced strawberries
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups COOL WHIP Whipped Topping, thawed

MIX sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat, stirring constantly; boil 1 min. Remove from heat. Add dry gelatin mix; stir until dissolved. Stir in fruit.

POUR into crust.

REFRIGERATE 3 hours or until firm. Top with whipped topping just before serving. Store any leftover pie in refrigerator.
Kraft Kitchens Tips
Healthy Living
Save 70 calories and 7 grams fat per serving by using COOL WHIP LITE and a ready-to-use reduced fat graham cracker crumb crust.
Jazz It Up
For a great summer cooler, serve topped with scoops of vanilla ice cream instead of the whipped topping.
Average Rating (36)
Rated by iswearillbeastar1day on 7/25/2007
" EXCELLENT! And so easy to make. I made it for 4th of July and it was gone in a snap! I made it with two cups of strawberries and one cup of blueberries. I also made it with strawberry-kiwi jello because it was all I had in the house, and it was delicious!"
See All Ratings & Comments See All Ratings and Comments
You May Also Enjoy
Rated by visitors
Nutritional Information
Total fat
20 g
Saturated fat
6 g
0 mg
350 mg
75 g
Dietary fiber
2 g
44 g
3 g
Vitamin A
0 %DV
Vitamin C
25 %DV
0 %DV
8 %DV

Strawberry Jello Pie

Strawberry JELL-O Pie
Strawberry JELL-O Pie

* Printer FriendlyPrinter Friendly
* Recipe BoxRecipe Box
* Shopping ListShopping List
* Send to a FriendSend to a Friend
* Rate RecipeRate Recipe

Prep Time:
20 min
Total Time:
2 hr 20 min
8 servings
1-1/4 cups apple juice
1/2 cup sugar
3 Tbsp. cornstarch
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
2 cups fresh strawberries, cut in half
1 HONEY MAID Graham Pie Crust (6 oz.)

MIX apple juice, sugar and cornstarch in saucepan; cook on medium heat 2 min. or until thickened, stirring constantly. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved.

ARRANGE strawberries, cut-sides down, on bottom of crust; cover with gelatin mixture.

REFRIGERATE 2 hours or until firm. Store leftovers in refrigerator.
Kraft Kitchens Tips
Jazz It Up
Garnish each serving with dollop of prepared DREAM WHIP Whipped Topping and a fresh strawberry.
K:2211 v0:54394
Average Rating (66)
Rated by A cook on 12/5/2007
" Everyone loved it and asked for the recipe...would definitely make it again."
See All Ratings & Comments See All Ratings and Comments
You May Also Enjoy
Classic Green Bean Casserole
Rated by visitors
Nutritional Information
Total fat
6 g
Saturated fat
1 g
0 mg
140 mg
46 g
Dietary fiber
1 g
33 g
2 g
Vitamin A
0 %DV
Vitamin C
40 %DV
0 %DV
4 %DV

Apricot dijon Chicken with Red Roasted pOtatoes and Haricots Verts

My absolute FAVORITE for company:

Haricots Verts with Pecans and Lemon
Martha Stewart Living

Prep: 10 minutes
Total: 20 minutes

Serves 4

* Coarse salt
* 1 pound haricots verts or thin green beans, trimmed
* 1/2 cup pecans
* 3 tablespoons sherry vinegar
* 1 teaspoon sugar
* Freshly ground pepper
* 1/4 cup olive oil
* 1 teaspoon freshly grated lemon zest


1. Preheat oven to 425 degrees. Bring a large pot of water to a boil; add salt and haricots verts. Cook beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
2. Meanwhile, spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 minutes. Coarsely chop nuts when they are cool enough to handle.
3. Whisk vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with zest. Serve warm.

nOTE: I don't use this recipe. I cover the potatoes in 1 TBSP of oil and one packet of Hidden Valley Ranch Seasoning/Dip Mix and toss in a big ziploc bag. - Susan

If you prefer, use fresh thyme instead of the rosemary. Any leftover potatoes can be mashed the next day (the crisp pieces add unexpected crunch), or tossed with mayonnaise or dressing to make potato salad.

Prep: 5 minutes
Total: 35 minutes

Serves 4

* 1 1/2 pounds baby red potatoes, quartered
* 2 tablespoons olive oil
* 2 tablespoons coarsely chopped fresh rosemary
* Coarse salt and freshly ground pepper


1. Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

Apricot-Dijon-Glazed Chicken
Martha Stewart Living

Prep: 5 minutes
Total: 50 minutes

Serves 4

* 8 chicken thighs (OR 4-6 CHICKEN BREASTS)
* Coarse salt and freshly ground pepper
* 1 jar (12 ounces) apricot jam
* 2 tablespoons honey
* 2 tablespoons Dijon mustard


1. Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
2. Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
3. Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

Peanut Crusted Chicken

Prep: 35 minutes
Total: 40 minutes

Serves 4

* 1 tablespoon olive oil, plus more for baking sheet
* 3/4 cup unsalted peanuts
* 3 slices white sandwich bread, torn into small pieces
* Coarse salt and ground pepper
* 2 large eggs
* 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
* 1 1/2 pounds asparagus, trimmed
* 1 tablespoon butter
* 2 teaspoons finely grated lemon zest


1. Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
2. In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.
3. While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus.

Quick and Easy Chicken Curry

Quick Chicken Curry
Real Simple

1 large onion, chopped
2 tablespoons olive oil
2 tablespoons curry powder (preferably Madras)
1/2 cup tomato juice
1/2 cup dry red wine
2 tablespoons chutney (chopped if very chunky)
8 skinless, boneless chicken-breast halves (about 3 pounds), cut
1 teaspoon kosher salt

Accompaniments: 2 cups cooked rice; 1/2 cup salted, shelled peanuts; 1/2 red bell pepper, slivered; and 3 scallions, slivered.

In a large, deep skillet, cook the onion in the oil over medium heat, stirring, until golden brown, about 10 minutes. Add the curry powder and cook, stirring, for 30 seconds. Stir in the tomato juice, wine, and chutney and simmer for 2 minutes to blend the flavors. Add the chicken and simmer, covered, stirring occasionally, until cooked through, about 10 minutes. Add the salt. Serve half the chicken curry over rice. Top with the peanuts, bell pepper, and scallions. Freeze the remaining chicken curry.

To Freeze: Spoon the chicken curry into a freezer container. Cover and freeze for up to 3 months.

To Reheat: Thaw in the refrigerator overnight or in the microwave. To serve Quick Chicken Curry as is, cover with plastic wrap and heat in the microwave for 7 to 9 minutes or until heated through, stirring once. Or spoon into an ovenproof baking dish. Cover with foil and place in a 325° F oven for 20 to 25 minutes or until heated through.

Yield: Makes 4 servings with leftovers

CALORIES 462(33% from fat); FAT 17g (sat 3g); PROTEIN 42mg; CHOLESTEROL 94mg; CALCIUM 59mg; SODIUM 270mg; FIBER 3g; CARBOHYDRATE 33g; IRON 3mg

Quick and Easy Pasta Primavera

The FAVORITE dish - easy easy easy, make it again and again.
Can substitute cut up chicken for shrimp, or extra asparagus!

1/2 16-ounce box ziti (or penne)
1/2 bunch asparagus (about 12 spears), cut into 2-inch pieces
1 16-ounce tub mild fresh salsa
4 ounces soft goat cheese
1 teaspoon sugar
1/2 16-ounce bag frozen cooked shrimp, thawed

Cook the pasta according to the label directions, adding the asparagus to the boiling water during the last 5 minutes of cooking. Drain. Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their

juices, 2 to 3 minutes. Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, about 2 minutes. Pour the sauce over the pasta and toss.

Yield: Makes 4 servings

CALORIES 387(0% from fat); FAT 8g (sat 5g); PROTEIN 27mg; CHOLESTEROL 99mg; CALCIUM 120mg; SODIUM 878mg; FIBER 5g; CARBOHYDRATE 53g; IRON 5mg

Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake
Submitted by: d carmichael/newman
Rated: 5 out of 5 by 211 members Prep Time: 20 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 20 Minutes
Yields: 12 servings
"One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries."
1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1 cup fresh or frozen

1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners'
sugar for dusting
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Black Bottom Banana Cream Pie

rep Time:
30 min
Total Time:
4 hr 30 min
8 servings
6 Tbsp. butter or margarine, divided
25 NILLA Wafers, finely crushed (about 1-1/4 cups crumbs)
2 Tbsp. sugar
4 squares BAKER'S Semi-Sweet Baking Chocolate
2 large bananas, sliced
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-3/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping

MELT 1/4 cup (4 Tbsp.) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.

MICROWAVE chocolate and remaining 2 Tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.

PREPARE dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.
Kraft Kitchens Tips
Size It Up
Enjoy a serving of this indulgent pie on occasion.
Great Substitute
Prepare as directed, using COOL WHIP French Vanilla Whipped Topping.
K:3739 v0:54743
Average Rating (115)
Rated by mdekneef on 3/27/2008
" I absolutely loved it...but the chocolate was too much and after it being in the refrigerator it became hard to cut the pie. Next time I will use half the amount of chocolate. However, it was soooo good and easy to make."
See All Ratings & Comments See All Ratings and Comments
You May Also Enjoy
Southwest Ranch Cheeseburgers
Rated by visitors
Nutritional Information
Total fat
18 g
Saturated fat
10 g
30 mg
310 mg
44 g
Dietary fiber
2 g
32 g
4 g
Vitamin A
8 %DV
Vitamin C
6 %DV
8 %DV
6 %DV

Reese's Peanut Butter Cup Cookies

Chocolate Chip Reese's PB Cup Cookies

**Photo copyright Ben Eley, 11/27/08

**Disclaimer: this makes a double batch

1 1/2c (3sticks) butter softened
1 1/4c granulated sugar
1 1/4c packed light brown sugar
4c AP flour
24oz semi-sweet chocolate chips (4c) - I used the mini-chips
3 12oz bags Miniature Reese's PB cups
2 eggs
1tsp salt
2tsp baking soda
1tbsp vanilla

Preheat oven to 3501. Mix butter, sugars, vaniila & eggs (add one at a time) in large bowl - I used a KA. 2. Add flour in small batches to eliminate a winter wonderland on countertop, baking soda & salt.3. Last add chocolate chips4. Drop dough by rounded measuring tbspfuls (I used a cookie scoop from WS, #00) into miniature muffin pan.5. Bake approx 10-12min (depending on oven) or until light brown. Cool slightly, until cookies sink slightly into pan OR 3-5min pass.6. Insert 1 miniature Reese's PB cup in middle of each cookie.7. Cool another 5-10min. Remove from pan (I use a toothpick to help pick the chocolate chip cookie out of pan as the PB will have melted.

**Makes ~96 cookies

Brooke's Bombshell Brownies

***Susan's Note: The Best Brownies EVER - better than Baker's One Bowl recipe
Photo copyright Ben Eley 11/27/08

Brooke's Best Bombshell Brownies

Submitted by: BROOKE006
Rated: 5 out of 5 by 191 members Prep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 50 Minutes
Yields: 24 servings
"Seduction straight from the oven! Rich, dark, and chocolatey, this brownie recipe uses cocoa powder, semi-sweet chocolate morsels, and butter, of course, to make an ultra intense chocolate treat."
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour

1 cup unsweetened cocoa
1 teaspoon salt
1 cup semisweet chocolate
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Mini Honey Mustard Meatloves

Mini Honey-Mustard Meatloaves with Roasted Potatoes

Prep: 35 minutes Total: 55 minutes

Our cute twist on meat and potatoes will have the little ones clamoring for more.

Panko breadcrumbs, which blend right in and lighten the texture of these meatloaves, can be found in the Asian-foods section of the supermarket.


Serves 4.

* 2 tablespoons olive oil, plus more for baking sheet
* 2 tablespoons plus 1 teaspoon honey mustard
* 2 tablespoons ketchup
* 1 pound ground beef chuck
* 1 large egg, lightly beaten
* 1/2 cup panko (Japanese breadcrumbs)
* 1 cup shredded white cheddar (about 4 ounces)
* Coarse salt and ground pepper
* 1 pound white new potatoes, scrubbed and quartered
* 1 tablespoon red-wine vinegar
* 1 head Boston lettuce, torn into bite-size pieces


1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
2. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
4. Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

I used ground turkey (92% lean) instead of chuck
15 minutes in my oven
Used my red potatoes recipe