Sour Cream Pumpkin Bread

Sour Cream Pumpkin Bread

***Susan's Note: I used vanilla yogurt instead of sour cream. I used pumpkin pie spice instead of those listed.


Ingredients

* 1/2 cup butter
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla
* 1 1/2 cups flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup pumpkin puree
* 1/2 cup sour cream or plain yogurt
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg

Directions

By Sharon123: I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!

1. Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
2. Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.
3. Variation: Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg. You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!

Lemonade Pudding Cake

Lemonade Pudding Cake

**Susan's Note: This was pretty yummy! A way to use some lemonade mix I had left from this summer.

Prep Time:
30 min
Total Time:
1 hr 25 min
Makes:
16 servings

Ingredients
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/2 cup COUNTRY TIME Lemonade Flavor Drink Mix, divided
1 cup cold water
4 eggs
1/4 cup oil
3 Tbsp. warm water
1 cup powdered sugar


PREHEAT oven to 350°F. Mix cake mix, pudding mix, 1/4 cup of the drink mix, 1 cup water, eggs and oil in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.

BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.

DISSOLVE remaining 1/4 cup drink mix in 3 Tbsp. warm water in medium bowl. Stir in powdered sugar with wire whisk until well blended.

PIERCE warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.



Nutrition Infomation
Calories
270
Total fat
8 g
Saturated fat
1.5 g
Cholesterol
55 mg
Sodium
330 mg
Carbohydrate
45 g
Dietary fiber
0 g
Sugars
33 g
Protein
3 g
Vitamin A
0 %DV
Vitamin C
6 %DV
Calcium
6 %DV
Iron
4 %DV

Apple Cinnamon Upside Down Cake

**Susan's note: While this cake was good, I found there was a disconnect between the slightly dry cake and moist topping...easy to make cake, but not "the best moist apple cake ever." I'd say it's pretty for a bake sale though. I used 3 small Granny Smith apples.

Apple-Cinnamon Upside-Down Cake

You'll want firm but ripe apples that are sweet, such as Empire or Gala. With the cinnamon in this homey cake, they'll hit the spot. Take a few minutes to arrange the apple slices in neat circles on the bottom of the pan -- when the cake is baked and inverted, you'll find them decorating the top.

Prep: 20 minutes
Total: 2 hours
Ingredients

Serves 8

* 10 tablespoons unsalted butter, room temperature
* 1/2 cup packed light-brown sugar
* 3 apples, Empire or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges
* 1 tablespoon fresh lemon juice
* 1 1/2 cups all-purpose flour (spooned and leveled)
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 cup granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/2 cup whole milk

Directions

1. Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them).
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
3. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
4. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).
5. To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.

Macaroni and Three Cheeses with Roasted Tomatoes, Sauteed Green Beans and Mushrooms

Macaroni and Three Cheeses with Roasted Tomatoes, Sauteed Green Beans and Mushrooms

***Susan's Note: I love love love this recipe. My whole family enjoyed it. Only change was I used whole grain Italian style breadcrumbs from a can, and half whole milk and half skim milk. YUM! Make sure you get the tomatoes ready first. I made the apple cake above for dessert, as recommended. For the green beans, I skipped the boiling steps 1 & 2 - I used two bags of Wegmans prepackaged cleaned and cut green beans and microwaved them for 6 min.


Macaroni and Three Cheeses

This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.

Prep: 25 minutes
Total: 45 minutes
Ingredients

Serves 8

* 6 tablespoons unsalted butter, plus more for baking dish
* Coarse salt and ground pepper
* 1 pound medium pasta shells
* 1/4 cup all-purpose flour
* 1 teaspoon dry mustard powder
* 4 cups whole milk
* 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
* 4 ounces Havarti cheese, coarsely grated (1 cup)
* 4 ounces Muenster cheese, coarsely grated (1 cup)
* 1 teaspoon Worcestershire sauce
* 6 slices white sandwich bread

Directions

1. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
2. Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
3. While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
4. Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
5. Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
6. Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.


Garlic-Roasted Tomatoes

Serves 8

* 4 large beefsteak tomatoes (about 3 pounds), cored and halved crosswise
* 2 tablespoons butter, cut into 8 thin slices
* 4 garlic cloves, thinly sliced
* coarse salt and ground pepper

Directions

1. Place tomato halves, cut side up, on a large rimmed baking sheet. Dividing evenly, top with butter and garlic; season with salt and pepper. Bake tomatoes until tender, 40 to 45 minutes, in a 400 degree preheated oven.



Sauteed Green Beans and Mushrooms
Prep: 20 minutes
Total: 20 minutes
Ingredients

Serves 8

* Coarse salt and ground pepper
* 2 pounds green beans (stem ends removed), halved crosswise
* 4 tablespoons butter
* 1 pound button mushrooms, stems trimmed, halved
* 2 shallots, sliced into 1/4-inch-thick rings

Directions

1. Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
2. Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
3. In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
4. Add green beans; cook just to heat through, 1 to 2 minutes.

Marinated Pork Tenderloin

Marinated Pork Tenderloin

***Susan's Note: Tried this last night, and my husband really liked it, more than any other pork tenderloin recipe I've made. He grilled one 1.64 lb tenderloin on medium high indirect heat for about 35 min (until an instant read thermometer read 140 degrees). I substituted sherry vinegar for the sherry - you could also substitute balsamic vinegar or apple juice. I only marinated it for 4 hours.
Served with green beans and sweet potato fries, apple crisp for dessert.

"A slightly sweet marinade that makes for the best tasting pork you will ever have."

PREP TIME 10 Min
COOK TIME 20 Min

INGREDIENTS (Nutrition)

* 1/4 cup soy sauce
* 1/4 cup packed brown sugar
* 2 tablespoons sherry
* 1 1/2 teaspoons dried minced onion
* 1 teaspoon ground cinnamon
* 2 tablespoons olive oil
* 1 pinch garlic powder
* 2 (3/4 pound) pork tenderloins

DIRECTIONS

1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Nutritional Information
Servings Per Recipe: 4
Amount Per Serving

Calories: 303

* Total Fat: 12.8g
* Cholesterol: 79mg
* Sodium: 1020mg
* Total Carbs: 16.9g
* Dietary Fiber: 0.5g
* Protein: 28.6g

Strawberry Pretzel Squares

Strawberry Pretzel Squares


Prep Time:
25 min
Total Time:
4 hr 55 min
Makes:
20 servings, one square each
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced

PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

7-Layer Mexican Dip

7-Layer Mexican Dip

**SUSAN'S NOTE: I modified this recipe from the link above, by omitting the olives and adding a layer of refried beans at the bottom. YUM.


Prep Time:
10 min
Total Time:
3 hr 10 min
Makes:
32 servings, 2 Tbsp. each
1 cup canned refried beans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. Taco Seasoning Mix
1 cup guacamole (I USED WHOLLY GUACAMOLE FROM WEGMANS PRODUCE SECTION)
1 cup Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup chopped green onions


Spread beans onto bottom of 9 inch pie plate or quiche dish.
MIX cream cheese and seasoning mix until well blended. Spread on top of beans.
LAYER remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.

SERVE with tortilla chips.

Blueberry Peach Galettes

Blueberry Peach Galettes

The recipe makes two galettes, so guests can have a piece for dessert and one to take home. If you use fresh peaches, a lot of juice will ooze out, but it won't ruin your crust.

Ingredients

1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar

Preparation
Preheat oven to 425°.

Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough.

Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.
Yield

2 galettes, 16 servings (serving size: 1 wedge)
Nutritional Information

CALORIES 232(29% from fat); FAT 7.6g (sat 1.9g,mono 3.3g,poly 2g); IRON 1mg; CHOLESTEROL 0.0mg; CALCIUM 6mg; CARBOHYDRATE 40.6g; SODIUM 124mg; PROTEIN 2.1g; FIBER 2.8g

Tomato, Corn, and Avocado Salad

Tomato, Corn, and Avocado Salad

Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.

Prep: 10 minutes
Total: 10 minutes
Ingredients

Serves 4

* 1 ear corn (husk and silk removed; tip cut off)
* 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
* 1 avocado, halved, pitted, peeled, and diced
* 2 scallions, thinly sliced
* 2 tablespoons fresh lime juice
* 1 tablespoon vegetable oil, such as safflower
* Coarse salt and ground pepper

Directions

1. Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Watermelon Mango Salad (courtesy S. Blann)

Watermelon/Mango Salad

1/2 seedless watermelon balled with melon baller
1 ripe mango balled with melon baller

Whisk 2 tbls extra-virgin olive oil, juice of 1 lemon, 1 tbls balsamic
vinigarette, 2 tsp honey, 1/4 tsp fine sea salt, 1/4 tsp pepper and pour over
fruit.

Dice 7 leaves Basil and 6 mint and stir entire mixture. Chill.

Nectarine and Plum Galette

From Woman's Day September 2008 issue

***Susan's note: I added blueberries and topped with vanilla ice cream. YUM.

NECTARINE AND PLUM GALETTE

Ingredients
2 plums, each sliced into 8 wedges
2 nectarines, each sliced into 8 wedges
1/4 cup granulated sugar
1/4 tsp almond extract
1/4 tsp cinnamon
1 pie crust unrolled from a refrigerated 15 oz package
1 egg white
Turbinado or coarse sugar

1. Preheat oven to 425.

2. Combine plums, nectarines, granulated sugar, almond extract, and cinnamon in a bowl. Toss to coat evenly.

3. Unroll pie crust on a rimmed baking sheet lined with heavy duty foil. Place fruit mixture in middle of crust, leaving a 1 1/2 inch edge.

4. Fold up edge of pie crust to create a circular "tart."

5. Brush edges of crust with egg white. Sprinkle coarse sugar over edges.

6. Bake at 425 for 15 min. Reduce heat to 375, bake for 20 minutes more.

7. Remove from oven and allow to cool.

Angel Lush

Angel Lush

Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
10 servings
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries

MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.

REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Skillet Peaches a la mode

Skillet Peaches a la Mode

Prep: 10 min.
Bake: 10 min.
Cook: 5 min.

Ingredients

* 1 recipe Sugared Pastry, below
* 1/3 cup butter
* 6 to 8 peaches or nectarines, pitted and halved or quartered (about 2 lb.)
* 1/4 cup peach or apricot nectar
* 2 Tbsp. packed brown sugar
* 1 cup fresh raspberries or blueberries
* Fresh mint leaves (optional)
* Vanilla Ice Cream

Directions

1. Prepare Sugared Pastry (see note). Melt butter in 12-inch skillet over medium-high heat. Add peaches, skin side up. Reduce heat to medium; cook 4 to 5 minutes, turning once. Remove peaches to bowls. Add nectar and brown sugar to skillet. Cook and stir over medium heat 1 to 2 minutes or until sugar is dissolved and syrup forms.

2. Spoon syrup on peaches. Top with berries, mint and Sugared Pastry. Serve with ice cream.

3. Sugared Pastry: Preheat oven to 375 degrees F. Let one 15-oz. rolled refrigerated pie crust stand at room temperature 15 minutes. Line baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with 1 Tbsp. melted butter. Sprinkle with 1 Tbsp. coarse decorating sugar or granulated sugar and 1/4 tsp. cinnamon. Cut pastry in half. Cut halves into strips, stars, or desired shapes. Place on prepared sheet. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on wire rack. Makes about 40 strips. Makes 4 to 6 servings.

4. Note: Can be frozen up to 3 months.
Nutrition Facts
Close
Nutrition facts per serving:

* Calories 557
* Total Fat (g) 32
* Saturated Fat (g) 18
* Monounsaturated Fat (g) 7
* Polyunsaturated Fat (g) 1
* Cholesterol (mg) 79
* Sodium (mg) 289
* Carbohydrate (g) 66
* Total Sugar (g) 46
* Fiber (g) 6
* Protein (g) 6
* Vitamin C (DV%) 41
* Calcium (DV%) 13
* Iron (DV%) 6

Bruschetta Pork Chops

Bruschetta Pork Chops

***Susan's Note: These were a big hit tonight. I'm not a fan of pork chops because usually they are dry, but these cook up nice and moist on the inside, crispy on the outside... No real pork flavor here, though - just yummy goodness. I served this with 2 sides: 1) macaroni mixed with butter and parm, 2) sauteed yellow and green squash, onion and orange pepper in stewed tomatoes with parm. Also a green salad.


Prep Time:
5 min
Total Time:
30 min
Makes:
4-8 servings, 1-2 topped chop each
8 boneless butterflied pork chops (1/2 inch thick)
1 pack SHAKE 'N BAKE Original Pork Seasoned Coating Mix
3-4 plum tomatoes, chopped
about 1 cup KRAFT Sun-Dried Tomato Dressing
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 425ºF. Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.

BAKE 15-20 min. or until chops are cooked through (160ºF).

MEANWHILE, combine tomatoes and dressing; spoon over chops. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted.

Grilled Rainbow Chicken Kabobs

***Susan's Note: I didn't follow the recipe below exactly. Instead of the dressing, I brushed the kabobs with a little oil and then sprinkled them with Pampered Chef Rubs - 2 skewers got citrus basil, 2 skewers got red pepper herb. I let them sit at least 2 hours before grilling. YUM


Grilled Rainbow Chicken Kabobs

Prep Time:
30 min
Total Time:
1 hr 45 min
Makes:
4 servings
1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
1 each red, yellow and green pepper, cut into 1-1/2 inch pieces
1/2 cup KRAFT Light House Italian Reduced Fat Dressing, divided

ARRANGE chicken and peppers alternately on four 10- to 12-inch skewers.

BRUSH with 1/4 cup of the dressing; cover. Refrigerate at least 1 hour or overnight to marinate.

PREHEAT grill to medium heat. Place kabobs on grill. Grill 12 to 15 minutes or until chicken is cooked through, turning and brushing occasionally with remaining 1/4 cup dressing.

Beyond Basic Turkey Burgers

Beyond Basic Turkey Burgers


Prep Time:
10 min
Total Time:
28 min
Makes:
4 servings

Take 4 hamburger buns and mix & match your recipe from these options...

ground chicken 1/2 cup Kraft Shredded Colby & Monterey Jack Cheese, 2 Tbsp. Oscar Mayer Real Bacon Bits, 1 pouch (1/2 of 5.5-oz. pkg.) Shake 'N Bake Original Chicken Seasoned Coating Mix 1/4 cup Original Barbecue Sauce, divided

ground beef 1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, 1/2 cup bread crumbs 1/4 cup Thick 'N Spicy Original Barbecue Sauce, divided

ground pork 1/2 cup chopped apple, 1 pouch (1/2 of 5.5-oz. pkg.) Shake 'N Bake Original Pork Seasoned Coating Mix 1/4 cup Honey Barbecue Sauce, divided

ground turkey 1 cup Stove Top Stuffing Mix for Chicken in the Canister mixed with 1/2 cup water 1/4 cup Thick 'N Spicy Hickory Smoke Barbecue Sauce, divided

Then follow our 3 simple steps:

PREHEAT grill to medium-hot heat. Mix 1 lb. lean meat, add-ins and 2 Tbsp. of the Kraft Barbecue Sauce. Shape into 4 patties.

GRILL 7 to 9 min. on each side or until cooked through (165°F), brushing with remaining 2 Tbsp. Kraft Barbecue Sauce during last 2 min. of grilling time.

PLACE patties on buns.

Wave Your Flag Cheesecake

Wave Your Flag Cheesecake

**I used sugar free jello and lite cool whip - could have used light cream cheese and splenda, but I didn't!


Prep Time:
20 min
Total Time:
4 hr 25 min
Makes:
20 servings
1 qt. strawberries, divided
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
ice cubes
1 cup cold water
1 pkg. (10.75 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).

MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.

BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.

Rosemary Roasted Pork Tenderloin

**Susan's note: Yum. I cooked this longer than it said - maybe 55 min.? I served it with green beans and rice pilaf.

Rosemary Roasted Pork Tenderloin

PREP TIME 5 Min
COOK TIME 40 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 9 servings

INGREDIENTS

* 1/2 cup apple juice concentrate
* 1/4 cup Dijon mustard
* 1/4 cup chopped fresh rosemary
* 8 cloves garlic, minced
* 3/4 teaspoon coarsely ground pepper
* 3 (1 pound) pork tenderloin

DIRECTIONS

1. In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.

2. Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.

Nutritional Analysis: One serving (4 ounces) equals 223 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 320 mg sodium, 7 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat.

Baked Ziti - Everyday Food

**Susan's note: This is a good, easy, make-ahead-if-you-want-to, double, or quadruple recipe. I recommend using a simple sauce (I used Tomato Basil), not a heavier "three cheese" variety. I used high protein pasta with no problems. Yummy!!

Baked Ziti

The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.

Prep: 20 minutes
Total: 40 minutes
Ingredients

Serves 4

* FOR BAKED ZITI
* Coarse salt and ground pepper
* 8 ounces ziti rigate (ridged) or other short pasta
* 1 cup part-skim ricotta
* 1 large egg, lightly beaten
* 3/4 cup finely grated Parmesan
* 1 cup shredded part-skim mozzarella
* 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)


Directions

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.

Spinach and Brie Chicken with Tomato Orzo

Susan's Note: Very healthy, very yummy "weeknight" dinner. I used Alouette "creme de brie" because I wasn't sure if I'd like the brie flavor - but there was no flavor at all really from the cheese I used. Regular brie might be stronger. I made this with steamed asparagus and salad. For a little more moisture, dab a little butter over the chicken.

Spinach and Brie Chicken with Tomato Orzo
Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing.

Prep: 20 minutes
Total: 25 minutes
Ingredients
Serves 4 - 6

* Coarse salt and ground pepper
* 8 thin chicken cutlets (1 1/2 pounds total)
* 2 tablespoons Dijon mustard
* 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
* 4 ounces Brie cheese, cut into 8 slices
* 1 cup orzo
* 2 plum tomatoes, cored and chopped
* 1/4 cup chopped fresh parsley
* 1 tablespoon butter
* 1 tablespoon fresh lemon juice

Directions

1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.