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.

EDITED JANUARY 2024:

Would like to try this version below from Southern Living Dec 2023.

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."

http://allrecipes.com/Recipe/Alaska-Salmon-Bake-with-Pecan-Crunch-Coating/Detail.aspx

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

INGREDIENTS:
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
parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges (optional)

DIRECTIONS:
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.

HOliday Morning French Toast

SUSAN'S NOTE: Our Christmas morning tradition.

http://www.mccormick.com/recipedetail.cfm?id=865

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

Directions
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

DIRECTIONS

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

DIRECTIONS

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

http://www.recipes-from-friends.com/weight-watchers/bread/banana-bread.htm

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

http://www.kitchenchick.com/2004/05/chocolate_tofu_.html

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

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1571369

Ingredients

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

Filling:
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
Preparation
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.
Yield

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
Ingredients

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

Directions

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

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223289

Ingredients

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)
Preparation
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.
Yield

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



**CARAMELIZED ONIONS

1 1/2 teaspoons olive oil
Cooking spray
3 cups vertically sliced onion (sweet, yellow, white, or red onion)
Preparation
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)

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
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