Frozen Butterfinger Pie (Cooking Light)

Ingredients

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
Preparation
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.
Yield

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

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=264575

Layer after Layer Lemon Pie

http://kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=55666


Prep Time:
20 min
Total Time:
4 hr 20 min
Makes:
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.


INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
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
Streusel
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons cold butter or margarine
Topping
1 cup whipping cream
2 tablespoons packed brown sugar
Chopped walnuts, if desired


DIRECTIONS
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.)

Ingredients

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 co-worker...it 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.
(IF DESIRED, COVER AND CHILL OVERNIGHT.)
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

Ingredients

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
Preparation
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.
Yield

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

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222191

Pumpkin cookies with brown butter icing

http://www.marthastewart.com/recipe/pumpkin-cookies-with-brown-butter-icing

Pumpkin Cookies with Brown Butter Icing

pillowy spice cookies transform pumpkin pie flavors into portable treats.
Ingredients

Makes about 6 dozen

* FOR THE COOKIES
* 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
* FOR THE ICING
* 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

Directions

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
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222664

Ingredients

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

Topping:
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)
Preparation
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.
Yield

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

http://www.foodnetwork.com/food/recipes/recipe/0,1977,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


Ingredients

* 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

Directions

1.
Cream the butter and peanut butter together until fully incorporated.
2.
Add the sugars and cream on medium speed.
3.
Add the egg and vanilla and mix until completely incorporated.
4.
Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
5.
Drop by teaspoonfuls onto parchment-lined baking sheets.
6.
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)

TOTAL TIME: 1 HR
MAKES ABOUT 28 COOKIES
ingredients

* 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

directions

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.
http://www.foodandwine.com/recipes/peanut-butter-chocolate-chunk-cookies

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.
http://www.deliciousdelicious.com/archives/2005/03/oops_deviled_eg.html

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

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522123

Ingredients

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
Preparation
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.
Yield

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
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=640864


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
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1133807


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

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

Preparation
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.

Yield

Makes 6 servings

Vegetarian Meatloaf with Vegetables

Vegetarian Meatloaf with Vegetables
http://allrecipes.com/Recipe/Vegetarian-Meatloaf-with-Vegetables/Detail.aspx

SUBMITTED BY: Renee
"This is a meaty alternative to meat loaf, with vegetables on the side."
PREP TIME 20 Min
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 50 Min
SERVINGS & SCALING
Original recipe yield: 8 to 10 servings
US METRIC

About scaling and conversions
INGREDIENTS

* 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


DIRECTIONS

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

Ingredients:
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!

http://www.marthastewart.com/recipe/asparagus-snap-pea-and-avocado-pasta

Banana Pudding Quick

http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=53949


Prep Time:
30 min
Total Time:
3 hr 30 min
Makes:
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:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21275,00.html

Chicken Bruschetta Bake

http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=65546


Prep Time:
10 min
Total Time:
40 min
Makes:
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.
Substitute
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 kraftfoods.com visitors
Nutritional Information
Calories
310
Total fat
7 g
Saturated fat
3 g
Cholesterol
80 mg
Sodium
710 mg
Carbohydrate
25 g
Dietary fiber
2 g
Sugars
4 g
Protein
33 g
Vitamin A
10 %DV
Vitamin C
15 %DV
Calcium
20 %DV
Iron
15 %DV
Healthy Living Information
Generally Nutritious
Diet Exchange
1-1/2 Starch,4 Meat (VL),1 Fat