WHAT'S FOR SUPPER!

JANUARY 26,2011

Skillet Mac & Cheese

“You could use salt and pepper to taste, but we don't feel it needs it. This is so simple it seems almost too easy! But you'll love it and fix it often.” -Ann Bowers of Rockport, Texas

4 Servings
Prep/Total Time: 25 min.

Ingredients
2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
3/4 pound process cheese (Velveeta), cubed

Directions
Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat.

Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.

Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through. Yield: 4 servings.

Nutrition Facts: 1-1/2 cups equals 599 calories, 37 g fat (22 g saturated fat), 128 mg cholesterol, 1,163 mg sodium, 40 g carbohydrate, 1 g fiber, 24 g protein.

JANUARY 13,2011

Mini-Burger Potato Bites

The caramelized onions and creamy sauce make these yummy bites a huge hit at parties. People say they’re even better than the mini burger appetizers that are so popular at restaurants.—Maribeth Condo, Lindenhurst, Illinois

16 Servings
Prep: 40 min.
Broil: 5 min.

Ingredients
16 frozen waffle-cut fries
2 medium onions, cut into 1/8-inch slices
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
2 teaspoons steak seasoning
3 egg yolks
4-1/2 teaspoons lemon juice
1-1/2 teaspoons water
1/2 cup butter, melted
4 slices cheddar cheese, quartered

Directions
Bake waffle fries according to package directions. In a large skillet, cook onions in butter and oil over medium heat for 10 minutes. Add the sugar, salt and pepper; cook 3-5 minutes longer or until onions are golden brown, stirring frequently.

Meanwhile, in a large bowl, combine beef and steak seasoning. Shape into 16 patties. Cook in a large skillet until a meat thermometer reads 160° and juices run clear, turning once.

For sauce, in a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, lemon juice and water until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly.

Top each waffle fry with a burger and cheese. Broil 4-5 in. from the heat for 1-2 minutes or until cheese is melted. Top with onions and sauce. Yield: 16 appetizers.

Editor's Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

Nutrition Facts: 1 appetizer equals 195 calories, 15 g fat (8 g saturated fat), 84 mg cholesterol, 275 mg sodium, 6 g carbohydrate, 1 g fiber, 9 g protein.

DECEMBER 26, 2010

Hearty Breakfast Egg Bake

“I always fix this casserole ahead when overnight guests are visiting, so I have more time to spend with them. Then, I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. It also reheats well.” Pamela Norris - Fenton, Missouri

8 Servings
Prep: 10 min. + chilling
Bake: 45 min. + standing

Ingredients
1-1/2 pounds bulk pork sausage
3 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
8 eggs
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup evaporated milk

Directions
Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with hash browns and cheese.

In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 piece equals 427 calories, 32 g fat (15 g saturated fat), 281 mg cholesterol, 887 mg sodium, 12 g carbohydrate, 1 g fiber, 21 g protein.

Hearty Breakfast Egg Bake published in Simple & Delicious November/December 2008, p48

Cheddar Tip
Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp

DECEMBER 22, 2010

White Chocolate Peanut Butter Squares

People regularly request the recipe once they try my peanut butter fudge dipped in melted white chocolate. It's a nice contrast to typical chocolates on a candy platter.

114 Servings
Prep: 20 min. + freezing
Cook: 15 min.

Ingredients
1 tablespoon plus 3/4 cup butter, divided
3 cups sugar
2/3 cup evaporated milk
1 package (10 ounces) peanut butter chips
1 jar (7 ounces) marshmallow creme
1 cup chopped nuts
1 tablespoon Spice Island® Pure Vanilla Extract
1-1/2 pounds white candy coating, coarsely chopped
1/2 cup semisweet chocolate chips, optional
1 teaspoon shortening, optional

Directions
Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, evaporated milk and remaining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in the peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.
Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm.

In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; place on waxed paper-lined baking sheets until set.
In a microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in an airtight container. Yield: 3-1/4 pounds (about 9-1/2 dozen).

Nutrition Facts: 1 serving (1 each) equals 90 calories, 4 g fat (3 g saturated fat), 4 mg cholesterol, 22 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

DECEMBER 17, 2010

Gingerbread Cookies

Our two boys linger around the kitchen when these aromatic cookies are baking. I make them throughout the year using a variety of cookie cutters. —Christy Thelan, Kellog, Iowa

60 Servings
Prep: 30 min. + chilling
Bake: 10 min./batch + cooling

Ingredients
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.

Nutritional Analysis: 1 cookie equals 77 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 69 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

NOVEMBER 18, 2010

Peanut Butter Pie

"This is a favorite, so I make it every chance I get. My youngest son wanted pies around his wedding cake, and this was one of his requests!” Lee Deneau - Lansing, Michigan

8 Servings
Prep/Total: 10 min.

Ingredients
3/4 cup peanut butter
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Salted chopped peanuts
Directions
In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece (calculated without peanuts) equals 434 calories, 27 g fat (11 g saturated fat), 16 mg cholesterol, 276 mg sodium, 40 g carbohydrate, 2 g fiber, 8 g protein.

NOVEMBER 17, 2010

Bacon-Cheddar Pinwheels

"Ranch dressing perks up a crowd-pleasing, cheesy crescent appetizer." Brought to you by Pillsbury® Crescent Rolls

16 Servings
Prep Time: 15 Min Start to Finish: 35 Min

Ingredients
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese (2 oz)
1/4 cup chopped green onions (4 medium)

Directions
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.

If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm. Yield: 16 appetizers.

1 Appetizer: Calories 80 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g); Cholesterol 5mg; Sodium 180mg; Potassium 15mg; Total Carbohydrate 6g (Dietary Fiber 0g)
% Daily Value: Cholesterol 2%; Vitamin A 0% (Beta Carotene 0%); Vitamin C 0%; Iron 2%; Vitamin D 0%

NOVEMBER 15, 2010

Wild Rice Stuffing

Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! -Connie Olson, Green River, Wyoming

8-10 Servings
Prep: 2-1/4 hours
Bake: 25 min.

Ingredients
Turkey giblets
4 cups water
1 package (6 ounces) long grain and wild rice mix
1 celery rib, chopped
1 small onion, chopped
1/2 cup butter
2-1/2 cups crushed seasoned stuffing
1-1/2 cups Progresso ® Chicken Broth

Directions
Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender.

Meanwhile, prepare the rice according to package directions. In a small skillet, saute celery and onion in butter; add to the rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice.

Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 231 calories, 11 g fat (6 g saturated fat), 93 mg cholesterol, 685 mg sodium, 25 g carbohydrate, 1 g fiber, 9 g protein.

NOVEMBER 12, 2010

Buttery Sweet Potato Casserole

From Sue Miller in Mars, Pennsylvania: “Whenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this dish again. It goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season.”

6-8 Servings
Prep: 15 min.
Bake: 20 min.

Ingredients
2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt

TOPPING:
1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted

Directions
In a large bowl, combine the first six ingredients. Transfer to a greased 8-in. square baking dish. Combine the topping ingredients; sprinkle over sweet potato mixture.

Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 6-8 servings.

NOVEMBER 11, 2010

BLT Bites

These quick hors d'oeuvres may be mini, but their bacon and tomato flavor is full size. I serve them at parties, brunches and picnics, and they're always a hit...even my kids love them. —Kellie Remmen, Detroit Lakes, Minnesota

16 Serving
sPrep: 25 min. + chilling

Ingredients
16 to 20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley

Directions
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.

In a small bowl, combine all remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.

Nutrition Facts: 1 serving (1 each) equals 113 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 206 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

NOVEMBER 10, 2010

Turkey with Grandma's Stuffing

Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan

8 Servings
Prep: 70 min.
Bake: 3-1/2 hours + standing

Ingredients
1 turkey (12 pounds)
4 celery ribs with leaves, chopped
1 small onion, finely chopped
4 tablespoons butter, divided
10 slices day-old white bread, cubed
10 slices day-old whole wheat bread, cubed
1/2 cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
Dash pepper
3 tablespoons cornstarch
1/4 cup cold water

Directions
Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside.

In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth.

Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey.

Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)

Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.

Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 8 servings (10 cups stuffing).

Nutrition Facts: 1 serving (1 each) equals 1,039 calories, 45 g fat (15 g saturated fat), 383 mg cholesterol, 866 mg sodium, 36 g carbohydrate, 4 g fiber, 116 g protein.

NOVEMBER 09, 2010

Cranberry Sweet Potato Bread

“I love to bake and this healthy bread is moist and so flavorful. I often make two loaves at a time and give one as a gift,” says Janice Christofferson of Eagle River, Wisconsin.

12 Servings
Prep: 30 min.
Bake: 45 min. + cooling

Ingredients
1/2 cup dried cranberries
1/2 cup all-purpose flour, divided
1 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon, nutmeg and allspice
1/4 teaspoon baking soda
1 can (15-3/4 ounces) sweet potatoes, drained and mashed
2 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon orange extract

Directions
Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour. In another bowl, combine the sweet potatoes, eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries.
Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 42-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Nutrition Facts: 1 slice equals 192 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 189 mg sodium, 32 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

NOVEMBER 08, 2010

Turkey with Sausage Stuffing

“My family is addicted to this stuffing and will have no other! It always turns out deliciously, so your guests are sure to be satisfied.” Alma Winberry - Great Falls, Montana

24 Servings
Prep: 30 min.
Bake: 3 hours + standing

Ingredients
2 pounds Italian turkey sausage links, casings removed
6 cups chopped cabbage
3 medium carrots, shredded
2 celery ribs, chopped
1/3 cup chopped onion
3 cups stuffing mix
3 cups seasoned stuffing cubes
1 cup Progresso ® Reduced-Sodium Chicken Broth
6 tablespoons egg substitute
1/4 cup half-and-half cream
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/8 teaspoon salt
1 turkey (12 pounds)

Directions
In a large nonstick skillet coated with cooking spray, cook the sausage, cabbage, carrots, celery and onion over medium heat until meat is no longer pink and vegetables are tender. Transfer to a large bowl; stir in the stuffing mix, stuffing cubes, broth, egg substitute, cream, poultry seasoning, pepper and salt.

Just before baking, loosely stuff turkey with 4 cups of stuffing. Place remaining stuffing in a 13-in. x 9-in. baking dish coated with cooking spray; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer inserted in the thigh reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.

Cover and bake additional stuffing for 25-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. Yield: 24 servings (12 cups stuffing).

Nutrition Facts: 4 ounces cooked turkey (calculated without skin) with 1/2 cup stuffing equals 317 calories, 10 g fat (3 g saturated fat), 109 mg cholesterol, 568 mg sodium, 12 g carbohydrate, 1 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

NOVEMBER 05, 2010

Classic Pumpkin Pie

Nothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious bite of this version since our Test Kitchen made the tender crust with a mere hint of canola oil and butter.

8 Servings
Prep: 20 min.
Bake: 45 min. + cooling

Ingredients
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons canola oil
1 tablespoon butter, melted
2 to 3 tablespoons cold water

FILLING:
1 egg
1 egg white
1/2 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, nutmeg and cloves
1 can (15 ounces) solid-pack pumpkin
1 cup fat-free evaporated milk

Directions
In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes.

Remove top sheet of plastic wrap; invert pastry into a 9-in. pie plate. Remove remaining plastic wrap. Trim and flute edges. Chill.

Roll pastry scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.

In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. Refrigerate leftovers. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 249 calories, 8 g fat (2 g saturated fat), 32 mg cholesterol, 295 mg sodium, 40 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

NOVEMBER 04, 2010

Ambrosia Pecan Pie

Orange peel and coconut combine with pecans to make this truly special and rich-tasting dessert. It always wins compliments at Christmas dinner.

8 Servings
Prep: 10 min.
Bake: 50 min. + cooling

Ingredients
3 eggs
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons brown sugar
3 tablespoons orange juice
2 tablespoons butter, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
1-1/2 cups chopped pecans
2/3 cup flaked coconut
1 unbaked pastry shell (9 inches)

Directions
In a large bowl, beat the eggs, corn syrup, sugars, orange juice, butter, orange peel and salt until well blended. Stir in pecans and coconut.
Pour into pastry shell. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 523 calories, 31 g fat (9 g saturated fat), 92 mg cholesterol, 249 mg sodium, 62 g carbohydrate, 3 g fiber, 6 g protein.

NOVEMBER 03, 2010

Turkey Cheese Ball

While the real bird is roasting, you can present your guests with this tasty Thanksgiving turkey. Our flock of clever Test Kitchen cooks dreamed up the recipe for this festive cheese ball centerpiece.

12 Servings
Prep: 45 min. + chilling

Ingredients
2 packages (8 ounces each) reduced-fat cream cheese
6 ounces deli smoked turkey, finely chopped
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

DECORATIONS:
3 packages (3 ounces each) cream cheese, softened
2 tablespoons milk
Brown, orange and yellow paste food coloring
6 large oval crackers
1 large sweet red pepper
1 small yellow summer squash
1 cup pecan halves
Assorted crackers

Directions
In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.
Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Yield: 1 cheese ball (3 cups).

Editor’s Note: This recipe was tested with Townhouse Oval Bistro crackers.

NOVEMBER 02, 2010

Apple-Almond Stuffed Turkey

I found this terrific recipe a few years back and tried it our on some friends at a dinner party. Everyone enjoyed the combination of flavors and unique ingredients. It has become my "staple". The currants and apples give the stuffing a nice sweet flavor, and the almonds add crunch. -Laurel McLennan, Medicine Hat, Alberta

12 Servings
Prep: 40 min.
Bake: 5 hours

Ingredients
1 loaf (1 pound) sliced bread
3 medium onions, chopped
3 medium tart apples, chopped
1-1/2 cups diced fully cooked ham
1 cup sliced celery
1 tablespoon dried savory
2 teaspoons grated lemon peel
1-1/2 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fennel seed, crushed
1/2 cup butter
1-1/2 cups slivered almonds, toasted
1/2 cup dried currants
1 cup turkey or Progresso ® Chicken Broth
1/2 cup apple juice
1 turkey (14 to 16 pounds)

Directions
Cut bread into 1/2-in. cubes and place in a single layer on ungreased baking sheets. Bake at 225° for 30-40 minutes, tossing occasionally until partially dried.
Meanwhile, in a skillet, saute the next 10 ingredients in butter until onions and apples are tender, about 15 minutes.

Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well.
Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan.
Bake, uncovered, at 325° for 4-1/2 to 5 hours or until thermometer reads 180° for the turkey and 165° for the stuffing. When the turkey begins to brown, cover lightly with foil and baste if needed. Yield: 12 servings (12 cups stuffing).

Editor's Note: Stuffing may be baked separately in a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour; uncover and bake 10 minutes more.

Nutrition Facts: 1 serving (1 each) equals 778 calories, 30 g fat (10 g saturated fat), 230 mg cholesterol, 973 mg sodium, 36 g carbohydrate, 5 g fiber, 87 g protein.

NOVEMBER 01, 2010

ABC Slump

The "ABC" in this recipe's name comes from the apple, blueberries and cranberries it uses. The other part refers to the way the dumplings "slump" during cooking - presumably the sound made by the fruit as it bubbles on the stove. I've take my slump to work, picnics and church carry-ins. No matter where, the result is the same...all that I ever bring home is the empty dish. -Becky Burch, Marceline, Missouri

6 Servings
Prep/Total
Time: 30 min.

Ingredients
1 cup chopped peeled tart apple
1 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 cup water
2/3 cup sugar

DUMPLINGS:
3/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons cold butter
1/3 cup milk
Half-and-half cream

Directions
In a large saucepan, combine the fruit, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream. Yield: 6 servings.

Nutrition Facts: 1 serving equals 264 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 132 mg sodium, 51 g carbohydrate, 2 g fiber, 2 g protein.

OCTOBER 28, 2010

Wicked Witch Stuffed Potatoes

Here's a yummy side dish that suits the season. These rich, cheesy potatoes are a nice savory way to work Halloween into your menu. They're sure to cast a spell that produces smiles on the fun-loving folks around your table.

4 Servings
Prep: 5 min.
Bake: 70 min.

Ingredients
2 large baking potatoes
3 ounces Jarlsberg or Swiss cheese, shredded, divided
1/4 cup milk
2 tablespoons butter
1/2 teaspoon salt
4 grape tomatoes, halved
8 slices ripe olives
4 small serrano peppers, stems removed
4 green pepper strips
4 blue corn chips

Directions
Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. In a small bowl, mash the pulp. Stir in 1/2 cup cheese, milk, butter and salt. Spoon into potato shells. Sprinkle with remaining cheese.

Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted.
Using the tomato and olive halves, serrano peppers and pepper strips, create a face on each potato half. Add corn chip hats. Yield: 4 servings.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Shred and Freeze Cheese
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

OCTOBER 27, 2010

CRAZY CUPCAKE!

Look out! This crazy cupcake only has eyes for you. Don't worry though, he's delicious! —Karen Tack, Riverside, Connecticut

6 Servings
Prep/Total Time: 30 min.

Ingredients
1 can (16 ounces) vanilla frosting
Neon green food coloring
6 chocolate or vanilla cupcakes baked in black foil liners
1/4 cup purple sprinkles
Black licorice laces
50 mini marshmallows
1 tube (4.25 ounces) brown decorating frosting
50 red mini M&M's or red-hot candies

Directions
1. Tint the vanilla frosting neon green with the food coloring. Spread a generous mound of frosting on top of the cupcakes. While frosting is still wet, sprinkle the tops with the purple sprinkles.
2. Cut the black licorice laces into about 50 pieces about 3 to 5 in. long. Insert one end of the laces into the side of the marshmallows. Pipe a small dot of the brown decorating frosting on one flat end of the marshmallow and attach a red M&M to make an eyeball.
3. Insert the licorice laces, 8 to 10 per cupcake, as the wild eyes on top of each cupcake. Repeat with the remaining licorice, marshmallow eyes and cupcakes. Yield: 6 cupcakes.

Creepy Cauldron
To create a spooky scene at your Halloween party, purchase dry ice from your local grocery store's seafood department or ice supplier. Using tongs or thick gloves, place the dry ice in a watertight container; cover with water. Warm water will create more smoke, but it will disappear quickly. Cooler water will produce less dense smoke, but it will last longer. If the amount of smoke decreases during your party, add more dry ice and water.

Editor's Note: Do not handle dry ice with your bare hands. Use tongs or thick gloves. Keep dry ice out of the reach of children.

OCTOBER 15, 2010

Ghostly Graveyard Recipe

“I came up with this idea for my youngest daughter's October birthday," recalls Angie Dierikx of Taylor Ridge, Illinois. "Then my son requested it for a school treat. But I knew it was a hit when my oldest daughter took it to a class Halloween party and even her teacher asked for the recipe!”

12 Servings
Prep: 30 min.
Cook: 10 min.

Ingredients
4 cups miniature marshmallows
1/4 cup butter, cubed
6 cups crisp rice cereal
12 oval cream-filled chocolate sandwich cookies
1 tube white decorating gel
1 can (16 ounces) chocolate frosting
Halloween sprinkles

Directions
In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press into a greased 13-in. x 9-in. dish; cool. Cut into 12 squares and set aside.
Cut a 1/2-in. piece from the bottom of each sandwich cookie. Crush removed cookie pieces; set aside. Write "RIP" on each cookie, using white decorating gel.
Position cereal squares on a large serving tray. With 2 tablespoons frosting, form a circle on each cereal square; top each with a decorated cookie. Sprinkle reserved crumbs around tombstones; add Halloween sprinkles. Yield: 12 servings.

Nutrition Facts: 1 piece equals 404 calories, 17 g fat (7 g saturated fat), 10 mg cholesterol, 345 mg sodium, 60 g carbohydrate, 1 g fiber, 2 g protein.

SEPTEMBER 15, 2010

Makeover Traditional Cheesecake

Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. The recipe comes from Anne Addesso of Sheboygan, Wisconsin.

16 Servings
Prep: 40 min.
Bake: 1-1/2 hours + chilling

Ingredients
1-3/4 cups graham cracker crumbs
2 tablespoons confectioners' sugar
1/4 cup butter, melted

FILLING:
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 cups (16 ounces) 1% cottage cheese
2 cups (16 ounces) reduced-fat sour cream, divided
2 packages (8 ounces each) reduced-fat cream cheese
1-1/4 cups sugar
2 tablespoons all-purpose flour
4 eggs, lightly beaten
1 tablespoon fat-free caramel ice cream topping
2 Heath candy bars (1.4 ounces each), chopped

Directions
Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.
Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth. In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust.
Place springform pan in a larger baking pan; add 3/4 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy. Yield: 16 servings.

Nutrition Facts: 1 slice equals 311 calories, 15 g fat (9 g saturated fat), 93 mg cholesterol, 369 mg sodium, 32 g carbohydrate, trace fiber, 11 g protein.

SEPTEMBER 15, 2010

Lasagna Deliziosa

“Everyone loves this lasagna. It's often served as a birthday treat for guests. I've lightened it up a lot from the original, but no one can tell the difference!” Heather O'Neill - Troy, Ohio

12 Servings
Prep: 45 min.
Bake: 50 min. + standing

Ingredients
9 uncooked lasagna noodles
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1/2 pound lean ground beef (90% lean)
1 large onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1/4 cup water
2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon pepper
1 egg, lightly beaten
1 carton (15 ounces) reduced-fat ricotta cheese
1 tablespoon minced fresh parsley
1/2 teaspoon salt
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Directions
Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; add garlic and cook 1 minute longer. Drain.
Stir in the tomatoes, tomato paste, water, sugar, basil, fennel and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.
In a small bowl, combine the egg, ricotta cheese, parsley and salt. Drain noodles and rinse in cold water. Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 2 cups meat sauce, 2/3 cup ricotta cheese mixture, 2/3 cup mozzarella and 1/4 cup Parmesan. Repeat layers twice.
Cover and bake at 375° for 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 323 calories, 12 g fat (5 g saturated fat), 79 mg cholesterol, 701 mg sodium, 28 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

SEPTEMBER 10, 2010

Italian Herb and Cheese Crusted Chicken Rolls

Tender chicken breasts are stuffed with diced tomatoes and a flavorful blend of Italian cheeses. This Italian-inspired entree is impressive enough to serve to company, yet simple enough for everyday meals.

8 Servings
Prep: 15 min.
Bake: 30 min.

Ingredients
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese
1/2 teaspoon McCormick® Italian Seasoning
8 thinly sliced boneless skinless chicken breast halves (about 2 pounds)
2 tablespoons olive oil
2/3 cup McCormick® Italian Herb and Cheese Crusting Blend
Directions
In a medium bowl, combine tomatoes, cheese and Italian seasoning. Place 2 tablespoons tomato mixture in the center of each slice of chicken. Roll up chicken to enclose filling. Secure with a toothpick if necessary. Brush with oil. Coat chicken with crusting blend.
Place chicken rolls, seam-side down, in a foil-lined shallow baking pan. Discard any remaining crusting blend. Bake at 375° for 30 minutes or until no longer pink. Yield: 8 servings.

SEPTEMBER 7, 2010

Cajun Macaroni

"When I follow my favorite meat loaf recipe, I end up with an extra half pound of ground beef," relates June Ellis. "So I came up with this easy dish to use it up." The Erie, Illinois cook brings this fast family-pleaser to the dinner table at a savvy 76 cents a plate.

4 Servings
Prep: 15 min.
Cook: 20 min.

Ingredients
1/2 pound ground beef
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped celery
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 teaspoons Cajun seasoning
1 package (7-1/4 ounces) macaroni and cheese dinner mix
2 tablespoons milk
1 tablespoon butter
Directions
In a large saucepan, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink; drain. Add the tomatoes and Cajun seasoning. Cook, uncovered, for 15-20 minutes, stirring occasionally.
Meanwhile, prepare macaroni and cheese, using 2 tablespoons milk and 1 tablespoon butter. Stir in beef mixture; cook for 2-3 minutes or until heated through. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 337 calories, 10 g fat (5 g saturated fat), 44 mg cholesterol, 894 mg sodium, 42 g carbohydrate, 3 g fiber, 20 g protein.

Streusel Peach Pie

"I love making this pie as a great way to enjoy summer's fresh peaches, with cream, of course! Marie Rizzio, Interlochen, Michigan

8 Servings
Prep: 20 min.
Bake: 50 min. + cooling

Ingredients
Pastry for single-crust pie (9 inches)
5 cups sliced peeled fresh or frozen peaches, thawed
1/2 cup sugar
1/4 cup all-purpose flour
Dash ground nutmeg
1 egg
2 tablespoons heavy whipping cream

TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional
Directions
Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute edges.
In a large bowl, combine the peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake at 375° for 35 minutes.
For topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered.
Bake for 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired. Yield: 8 servings.

Nutrition Facts: 1 piece (calculated without whipped cream) equals 365 calories, 14 g fat (7 g saturated fat), 48 mg cholesterol, 146 mg sodium, 58 g carbohydrate, 2 g fiber, 4 g protein.

AUGUST 26, 2010

Old Glory Dessert

Our home economists took advantage of convenient refrigerated cookie dough to create the crust for this fresh fruit pizza. Easily arranged berries give it an appealing patriotic appearance. -Test Kitchen, Greendale, Wisconsin

12-15 Servings
Prep: 30 min.
Bake: 10 min. + cooling

Ingredients
1 tube (18 ounces) refrigerated sugar cookie dough
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup confectioners' sugar
4-1/2 teaspoons lemon juice
1/2 cup fresh blueberries
2 cups quartered fresh strawberries
Directions
Press cookie dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and lemon juice until smooth. Set aside 1/4 cup. Spread remaining cream cheese mixture over crust.Decorate with blueberries and strawberries to resemble a flag.
Cut a small hole in a corner of a pastry or plastic bag. Insert star tip #16. Fill with reserved cream cheese mixture. Beginning in one corner, pipe stars in the spaces between the blueberries. Yield: 12-15 servings.

Editor's Note: 2 cups of any sugar cookie dough can be substituted for the refrigerated dough.

Nutrition Facts: 1 serving (1 piece) equals 253 calories, 14 g fat (6 g saturated fat), 33 mg cholesterol, 205 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

AUGUST 25, 2010

Feta Zucchini Pancakes

Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They’re also a great solution for what to do with all your extra zucchini! —Diana Johnson, Auburn, Washington

4 Servings
Prep/Total Time: 25 min.

Ingredients
1 cup shredded zucchini
1/4 cup panko (Japanese) bread crumbs
2 green onions, chopped
1 egg
3 tablespoons minced fresh parsley
1 tablespoon snipped fresh dill
1 garlic clove, minced
1/4 cup crumbled feta cheese
3 teaspoons olive oil, divided

Directions
In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese.
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Yield: 8 pancakes.

Nutrition Facts: 2 pancakes equals 91 calories, 6 g fat (2 g saturated fat), 57 mg cholesterol, 104 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

AUGUST 24, 2010

Southwest Stuffed Peppers

“This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it’s wonderful on its own, too.” —Kimberly Coleman, Columbia, South Carolina

8 Servings
Prep: 25 min.
Bake: 30 min.

Ingredients
8 medium green peppers
1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1-1/2 cups water
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
2 cups (8 ounces) shredded Mexican cheese blend

Directions
Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the diced tomatoes, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until liquid is absorbed.
Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until the cheese is melted and peppers are tender. Yield: 8 servings.

Nutrition Facts: 1 stuffed pepper equals 301 calories, 14 g fat (8 g saturated fat), 61 mg cholesterol, 797 mg sodium, 23 g carbohydrate, 3 g fiber, 20 g protein.

AUGUST 21, 2010

Zucchini Bread

I like this bread because it's lighter and fluffier than most zucchini breads. Plus, it's a great way to put that abundant vegetable to good use!—Kevin Bruckerhoff, Columbia, Missouri

24 Servings
Prep: 15 min.
Bake: 55 min. + cooling

Ingredients
2 cups sugar
1 cup canola oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped nuts
1 teaspoon grated lemon peel

Directions
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, salt, baking soda, baking powder and cinnamon; stir into sugar mixture just until moistened. Stir in the zucchini, nuts and lemon peel.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Nutrition Facts: 1 slice equals 229 calories, 11 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

AUGUST 20, 2010

Ham & Corn Chowder

Generous amounts of corn, ham and potato turn this into a fast favorite. —Marion St. Jean, Homosassa, Florida

6 Servings
Prep/Total Time: 25 min.

Ingredients
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1-1/2 cups fat-free milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup cubed fully cooked ham
2 tablespoons dried minced onion
2 tablespoons minced fresh parsley
1 can (14-1/2 ounces) diced potatoes, drained
Sour cream, shredded cheddar cheese and/or paprika, optional
Directions
In a large saucepan, combine soup and milk. Heat through, stirring frequently. Stir in the corn, ham, onion and parsley. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in potatoes; heat through. Garnish with sour cream, cheese and/or paprika if desired. Yield: 6 servings.

Nutrition Facts: 1 cup (calculated without garnishes) equals 202 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 909 mg sodium, 35 g carbohydrate, 3 g fiber, 8 g protein.

AUGUST 12, 2010

Double K Grilled Salmon

There’s a little story behind the name of my favorite salmon recipe: When my husband, Kevin, and I couldn’t find a spicy teriyaki-style marinade to our liking, we created one in and named it Double K—for Krista and Kevin. Every time we make this flavorful fish, we get asked how we do it.

8 Servings
Prep: 10 min. + marinating
Grill: 20 min.

Ingredients
1/4 cup packed brown sugar
1/4 cup soy sauce
3 tablespoons unsweetened pineapple juice
3 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon ground ginger
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 salmon fillet (2 pounds)

Directions
In a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally. Set aside remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil over medium heat for 5 minutes. Brush with reserved marinade. Grill or broil 15-20 minutes longer or until fish flakes easily with a fork. Yield: 8 servings.

Nutrition Facts: 4 ounces equals 246 calories, 12 g fat (2 g saturated fat), 67 mg cholesterol, 532 mg sodium, 9 g carbohydrate, trace fiber, 24 g protein.

AUGUST 09, 2010

Mexican Cheesecake

People will rave over this super-easy cheesecake appetizer. Says Sandy Burkett of Galena Ohio, “I've made this recipe several times at parties, and people were so surprised it was low fat.” Make it a day ahead for convenience, adding salsa just before serving.

24 Servings
Prep: 20 min.
Bake: 30 min. + chilling

Ingredients
2 packages (8 ounces each) reduced-fat cream cheese
1-1/4 cups reduced-fat sour cream, divided
1 envelope taco seasoning
3 eggs, lightly beaten
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1 cup chunky salsa, drained
Tortilla chips or fresh vegetables

Directions
In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.
Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables. Yield: 24 servings.

Nutrition Facts: 1 slice (calculated without tortilla chips or vegetables) equals 107 calories, 8 g fat (5 g saturated fat), 52 mg cholesterol, 338 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein.

Cheddar Tip
Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

AUGUST 01, 2010

Chili Coney Dogs

“Everyone in our family, from smallest kids to oldest adults, loves these dogs. They’re so easy to throw together in the morning, or even the night before.” —Michele Harris, Vicksburg, Michigan

8 Servings
Prep: 15 min.
Cook: 4 hours

Ingredients
1 pound lean ground beef (90% lean)
1 can (15 ounces) tomato sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split
Shredded cheddar cheese, relish and chopped onion, optional

Directions
In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.
Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cover and cook on low for 4-5 hours or until heated through. Serve on buns with cheese, relish and onion if desired. Yield: 8 servings.

JULY 26, 2010

Baked Potato Salad

I was tired of the ordinary potato salads served so often in summer, so I came up with this hearty flavorful variation. My family has enjoyed it now for several years, and I'm asked to make it whenever there's a get-together or cookout. I'm sure you'll like it as much as we do. -Barbara O'Kane, Greenwood Lake, New York

16-20 Servings
Prep: 20 min. + chilling
Bake: 45 min. + cooling

Ingredients
4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup olive oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1-1/2 cups mayonnaise
1 tablespoon white vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Directions
In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 239 calories, 18 g fat (3 g saturated fat), 50 mg cholesterol, 384 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

JULY 23, 2010

Stuffed Chicken Rolls

The wonderful aroma of this moist, delicious chicken cooking sparks our appetites. The ham and cheese rolled inside is a tasty surprise. When I prepared this impressive main dish for a church luncheon, I received lots of compliments. The rolls are especially nice served over rice or pasta. -Jean Sherwood, Kenneth City, Florida

6 Servings
Prep: 25 min. + chilling
Cook: 4 hours

Ingredients
6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Directions
Flatten chicken to 1/8-in. thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.
In a large shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.
In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Remove toothpicks. Garnish with parsley if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 525 calories, 26 g fat (10 g saturated fat), 167 mg cholesterol, 914 mg sodium, 9 g carbohydrate, 1 g fiber, 60 g protein.

JULY 22, 2010

Pepperoni Pinwheels

These golden brown rounds from field editor Vikki Rebholz of West Chester, Ohio, have lots of pepperoni flavor. "They're easy to make, and really good!" says Vikki.

12 Servings Prep: 20 min. Bake: 15 min.

Ingredients
1/2 cup diced pepperoni
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon dried oregano
1 egg, separated
1 tube (8 ounces) refrigerated crescent rolls

Directions
In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations.
Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

Nutrition Facts: 1 serving (2 each) equals 122 calories, 8 g fat (3 g saturated fat), 26 mg cholesterol, 291 mg sodium, 8 g carbohydrate, trace fiber, 4 g protein.

JULY 21, 2010

Watermelon Sherbet Smoothies!

These fast-to-fix smoothies have become a summertime tradition for my sons. There's nothing quite as refreshing as these chilly drinks to beat the heat! —Jamie Cockerel, Kalamazoo, Michigan

4 Servings
Prep/Total Time: 10 min.

Ingredients
3 cups cubed seedless watermelon
1 cup crushed ice
1 cup watermelon, raspberry or lime sherbet
4 teaspoons lime juice
2 teaspoons miniature semisweet chocolate chips

Directions
In a blender, combine the watermelon, ice, sherbet and lime juice; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; sprinkle with chocolate chips. Serve immediately. Yield: 4 servings.

Nutrition Facts: 3/4 cup equals 93 calories, 1 g fat (1 g saturated fat), 0 cholesterol, 21 mg sodium, 23 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

JULY 15, 2010

Southwest Grilled Chicken

“Lime juice and a splash of pepper sauce lend refreshing zest to this flavorful take on grilled chicken. It's so easy, you'll make it often.” —Molly Seidel, Edgewood, New Mexico

This recipe is:

2 Servings
Prep: 10 min. + marinating
Grill: 10 min.

Ingredients
1/4 cup lime juice
1-1/2 teaspoons olive oil
1 teaspoon hot pepper sauce
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 boneless skinless chicken breast halves (5 ounces each)

Directions
In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour.
Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Yield: 2 servings.

Nutrition Facts: 1 chicken breast half equals 166 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 146 mg sodium, 1 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1/2 fat.

Refrigerator Dill Pickles

Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself! Jake Haen Ocala, Florida

100 Servings
Prep: 40 min. + chilling

Ingredients
6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt

Directions
Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: 100 pickle spears.

Nutrition Facts: 1 pickle equals 6 calories, trace fat (trace saturated fat), 0 cholesterol, 103 mg sodium, 1 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: Free food.

JULY 13, 2010

Fresh Raspberry Pie

"This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so the pie was always made with fresh-picked berries." —Emily Dennis Hancock, Michigan

6-8 Servings
Prep: 35 min. + chilling
Bake: 50 min. + cooling

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening
1 egg, lightly beaten
3 tablespoons cold water
1 tablespoon white vinegar

FILLING:
1-1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter

TOPPING:
1 tablespoon 2% milk
1 tablespoon sugar

Directions
In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.

On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 piece equals 498 calories, 21 g fat (6 g saturated fat), 30 mg cholesterol, 168 mg sodium, 74 g carbohydrate, 6 g fiber, 5 g protein.

JULY 12, 2010

Baked German Potato Salad

Meet the Cook: What makes this German potato salad so different is that it's sweet instead of tangy. During the holidays, my family has an annual ham dinner, and I always prepare it. The tastes blend very well. The first time I took my potato salad to work, people kept coming out of their offices to find out what smelled so good. By lunch, it was gone. Now, I make a double batch to take to work! -Julie Myers, Lexington, Ohio

8-10 Servings
Prep: 50 min.
Bake: 30 min.

Ingredients
12 medium red potatoes (about 3 pounds)
8 bacon strips
2 medium onions, chopped
3/4 cup packed brown sugar
2/3 cup water, divided
1/3 cup white vinegar
1/3 cup sweet pickle juice
2 teaspoons dried parsley flakes
1 teaspoon salt
1/2 to 3/4 teaspoon celery seed
4-1/2 teaspoons all-purpose flour

Directions
In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside.

In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes.

Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8-10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 284 calories, 11 g fat (4 g saturated fat), 12 mg cholesterol, 434 mg sodium, 43 g carbohydrate, 3 g fiber, 5 g protein.

JULY 8, 2010

Coconut Berry Pizza

“This recipe makes a great breakfast dish or eye-catching appetizer, as well as a scrumptious dessert for parties and picnics. I’ve made it so many times and always receive lots of compliments!” Joan Warner Carr - Kingwood, West Virginia

16 Serving
sPrep: 10 min. + chilling
Bake: 15 min.

Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar
2 tablespoons seedless raspberry jam
1 carton (8 ounces) frozen whipped topping, thawed
4 medium kiwifruit, peeled and sliced
1-1/3 cups sliced fresh strawberries
1-1/3 cups each fresh raspberries, blueberries and blackberries
1/2 cup flaked coconut, toasted

Directions
Unroll crescent dough and place in a greased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan; seal seams. Bake at 375° for 15-20 minutes or until golden brown. Cool on a wire rack.
Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving. Yield: 16 servings.

Nutrition Facts: 1 piece equals 281 calories, 15 g fat (8 g saturated fat), 16 mg cholesterol, 273 mg sodium, 33 g carbohydrate, 3 g fiber, 4 g protein.

JULY 4, 2010

Party Time Mini Cheeseburgers

Kids and adults alike will love the taste of these moist and mouth-watering mini burgers from our Test Kitchen. Juiced up with pickle relish and topped with cheese slices, these “sliders” will disappear in no time flat! Be sure to make plenty.

10 Servings
Prep/Total Time: 30 min.

Ingredients
1 egg, lightly beaten
2 tablespoons dill pickle relish
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/4 cup quick-cooking oats
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
3 to 4 slices process American cheese
10 dinner rolls, split

Directions
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 10 patties. Broil 3-4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 160° and juices run clear.

Meanwhile, using a 1-in. pumpkin-shaped cookie cutter, cut out 10 pumpkin shapes from cheese slices or cut slices into thirds. Immediately place on burgers; serve on rolls. Yield: 10 servings.

Nutrition Facts: 1 mini cheeseburger equals 217 calories, 8 g fat (3 g saturated fat), 65 mg cholesterol, 387 mg sodium, 21 g carbohydrate, 2 g fiber, 13 g protein.

JUNE 19, 2010

Sweet & Spicy Jalapeno Poppers

There’s no faster way to get a party started than with these bacon-wrapped poppers. Make them ahead and bake just before serving. Even the hot pepper intolerant will love them.—Dawn Onuffer, Crestview, Florida

12 Servings
Prep/Total Time: 30 min.

Ingredients
6 jalapeno peppers
4 ounces cream cheese, softened
X Featured sponsor Ya'll want a
shot at $25K? Submit your recipe video for a chance to win $25,000 in the Real Women of Philadelphia Contest with Paula Deen.
2 tablespoons shredded cheddar cheese
6 bacon strips, halved widthwise
1/4 cup packed brown sugar
1 tablespoon chili seasoning

Directions
Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 18-20 minutes or until bacon is firm. Yield: 1 dozen.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 appetizer equals 66 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 115 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 fat.

JUNE 18, 2010

Grilled Asian Flank Steak

“This recipe is a variation of the marinated ginger-sake flank steak my mother used to make. It was so good,” says Shawn Solley of Morgantown, West Virginia. So is the wonderful flavor and aroma of Shawn's incredibly tender lighter version. You'll want to try this one!

6 Servings
Prep: 15 min. + marinating
Grill: 15 min.

Ingredients
1/4 cup Worcestershire sauce
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon sesame oil
1 teaspoon Chinese five-spice powder
1 teaspoon minced garlic
1/2 teaspoon minced fresh gingerroot
1 beef flank steak (1-1/2 pounds)
2 tablespoons hoisin sauce, warmed
3 green onions, thinly sliced
1 tablespoon sesame seeds, toasted, optional

Directions
In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes.
Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired. Yield: 6 servings.

Nutrition Facts: 3 ounces cooked beef (calculated without sesame seeds) equals 193 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 241 mg sodium, 5 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.

JUNE 17, 2010

Lasagna Corn Carne

My grandkids always ask me to make this dish, which is sort of like chili in a pan. I came up with the recipe one day using just ingredients I had on hand. It was an instant hit.—Mary Lou Wills, La Plata, Maryland

12 Servings
Prep: 30 min.
Bake: 45 min. + standing

Ingredients
1 pound ground beef
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 large onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1 teaspoon chili powder
12 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the salsa, beans, vegetables, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Spread a fourth of the meat sauce in a greased 13-in. x 9-in. baking dish; top with four noodles. Repeat layers once. Top with half of the remaining sauce; sprinkle with half of the cheeses. Layer with the remaining noodles, sauce and cheeses.

Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 313 calories, 10 g fat (5 g saturated fat), 42 mg cholesterol, 690 mg sodium, 35 g carbohydrate, 5 g fiber, 19 g protein.

JUNE 15, 2010

Garden Pizza Supreme

"This pizza is so delicious and colorful. Toss on any vegetables from your garden - I do!" Pamela Shank Parkersburg, West Virginia

8 ServingsPrep: 20 min.
Bake: 20 min.

Ingredients
1 loaf (1 pound) frozen bread dough, thawed
6 slices part-skim mozzarella cheese
1 can (8 ounces) pizza sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup each finely chopped fresh cauliflowerets, mushrooms and broccoli florets
1/4 cup each finely chopped red onion, green pepper and sweet red pepper
1/2 cup pickled pepper rings

Directions
Roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, building up edges slightly. Place cheese slices on dough. Spread sauce over cheese. Sprinkle with 1 cup shredded cheese, cauliflower, mushrooms, broccoli, onion, peppers and pepper rings.

Bake at 425° for 15 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and crust is golden brown. Yield: 8 slices.

Nutrition Facts: 1 slice equals 316 calories, 11 g fat (6 g saturated fat), 28 mg cholesterol, 644 mg sodium, 33 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

JUNE 14, 2010

Shrimp Spread

"This colorful and tasty appetizer is always a crowd-pleaser," says Norene Wright of Manilla, Indiana. "People will never know you've used lighter ingredients.

20 Servings
Prep/Total Time: 15 min.

Ingredients
1 package (8 ounces) reduced-fat cream cheese
X Featured sponsor Ya'll want a
shot at $25K? Submit your recipe video for a chance to win $25,000 in the Real Women of Philadelphia Contest with Paula Deen.
1/2 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
1 cup seafood cocktail sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 can (6 ounces) small shrimp, rinsed and drained
3 green onions, sliced
1 medium tomato, finely chopped
Slices Italian bread or assorted crackers

Directions
In a small bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread onto a 12-in. round serving plate; top with seafood sauce. Sprinkle with cheese, shrimp, onions and tomato.
Cover and refrigerate until serving. Serve with bread or crackers. Yield: 20 servings.

Nutrition Facts: 3 tablespoons (calculated without bread or crackers) equals 93 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 312 mg sodium, 4 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

JUNE 13, 2010

Tangy Barbecue Wings

When I took these savory, slow-cooked appetizers to work, they were gone before I even got a bite! Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good. -Sherry Pitzer, Troy, Missouri

16 Servings
Prep: 1-1/2 hours
Cook: 3 hours

Ingredients
25 whole chicken wings (about 5 pounds)
2-1/2 cups hot and spicy ketchup
2/3 cup white vinegar
1/2 cup plus 2 tablespoons honey
1/2 cup molasses
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 to 1 teaspoon Liquid Smoke, optional

Directions
Cut chicken wings into three sections; discard wing tip sections. Place chicken wings in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 375° for 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.
Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add liquid smoke if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. Drain wings; place a third of them in a 5-qt. slow cooker. Top with about 1 cup sauce. Repeat layers twice. Cover and cook on low for 3-4 hours. Stir before serving. Yield: about 4 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutrition Facts: 1 serving (3 each) equals 264 calories, 11 g fat (3 g saturated fat), 46 mg cholesterol, 676 mg sodium, 28 g carbohydrate, trace fiber, 15 g protein.

JUNE 11, 2010

Peaches 'n' Cream Pizza

“With a crispy crust, this sweet pizza is topped with almond-flavored cream cheese and a tantalizing peach-pie filling,” writes Linda Patrick of Houston, Texas. “I get rave reviews every time I serve it.”

12-16 Servings
Prep: 15 min.
Bake: 30 min. + cooling

Ingredients
1 tube (8 ounces) refrigerated crescent roll dough
1 package (8 ounces) cream cheese, softened
X Featured sponsor Ya'll want a
shot at $25K? Submit your recipe video for a chance to win $25,000 in the Real Women of Philadelphia Contest with Paula Deen.
1/2 cup sugar
1/2 teaspoon almond extract
1 can (21 ounces) peach pie filling
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter
1/2 cup sliced almonds

Directions
Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake at 375° for 8-10 minutes or until edges are golden. Cool slightly on a wire rack.
In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. Cool. Cut into wedges. Refrigerate leftovers. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 227 calories, 12 g fat (5 g saturated fat), 21 mg cholesterol, 183 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

JUNE 11, 2010

Strawberry Trifle

I won first prize in a dairy recipe contest with this tasty trifle. You can double the recipe and make two for large groups.—Norma Steiner, Monroe, Wisconsin

8-10 Servings
Prep: 20 min. + chilling

Ingredients
1 cup cold milk
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries

Directions
In a bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream. Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 375 calories, 23 g fat (14 g saturated fat), 85 mg cholesterol, 445 mg sodium, 38 g carbohydrate, 2 g fiber, 5 g protein.

WEDNESDAY 9, 2010

Blueberry Sour Cream Pancakes

When our family of 10 goes blueberry picking, we have a bounty of blueberries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. -Paula Hadley, Somerville, Louisiana

10 Servings
Prep: 20 min.
Cook: 30 min.

Ingredients
1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh or frozen blueberries

PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/2 cups milk
1 cup (8 ounces) sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Directions
In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topping).
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: 2 pancakes equals 332 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 387 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.

MONDAY 7, 2010

Chocolate Pudding Sandwiches

"These cookies are a favorite after-school snack for my kids...and even my diabetic husband enjoys one now and then," writes Jan Thomas of Richmond, Virginia.

43 Servings
Prep: 15 min. + freezing

Ingredients
1-1/2 cups cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 cup miniature marshmallows
2 packages (9 ounces each) chocolate wafers

Directions
In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until slightly thickened. Fold in whipped topping, then marshmallows.
For each sandwich, spread about 2 tablespoons of pudding mixture on the bottom of a chocolate wafer; top with another wafer. Stack sandwiches in an airtight container.
Freeze until firm, about 3 hours. Remove from the freezer 5 minutes before serving. Yield: 43 sandwiches.

Nutritional Analysis: One sandwich equals 73 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 114 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch

FRIDAY 4, 2010

Steak Sandwich Kabobs

Seasoned steak skewers are grilled with bread and veggies and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs.

This recipe is:

4 Servings
Prep/Total Time: 25 min.

Ingredients
1 pound beef top sirloin steak, cut into 1-inch cubes
1 teaspoon steak seasoning
1 medium sweet red pepper, cut into 1-inch chunks
6 ounces focaccia bread, cut into 1-inch cubes
1 medium onion, cut into 1-inch chunks
1 tablespoon olive oil
3 slices provolone cheese, cut into strips
2 cups deli coleslaw
1/2 cup chopped walnuts

Directions
Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto four metal or soaked wooden skewers; brush with oil.

Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Top with cheese; grill 1-2 minutes longer or until cheese is melted
.
In a small bowl, combine coleslaw and walnuts. Serve with kabobs. Yield: 4 servings.

Editor's Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

Nutrition Facts: 1 serving (1 each) equals 597 calories, 33 g fat (6 g saturated fat), 83 mg cholesterol, 729 mg sodium, 45 g carbohydrate, 5 g fiber, 32 g protein.

WEDNESDAY 2, 2010

Cheese-Stuffed Burgers

Here’s a sandwich that does traditional burgers one better—with a surprise pocket of cheddar! Says Janet Wood of Windham, New Hampshire, “We really enjoy the melted cheese center.”

2 Servings
Prep/Total
Time: 25 min.

Ingredients
1 tablespoon finely chopped onion
1 tablespoon ketchup
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef (90% lean)
1/4 cup finely shredded cheddar cheese
2 hamburger buns, split
Lettuce leaves and tomato slices, optional

Directions
In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.
Grill, covered, over medium heat for 6 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired. Yield: 2 servings.

Nutrition Facts: 1 burger (calculated without optional ingredients) equals 357 calories, 15 g fat (7 g saturated fat), 84 mg cholesterol, 787 mg sodium, 25 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.

MONDAY 31, 2010

Flag Cake

This impressive cake makes for a pretty presentation on a picnic table. It conveniently starts with a boxed cake mix, then is topped with a sweet homemade frosting. —Glenda Jarboe, Oroville, California

12-14 Servings
Prep: 20 min.
Bake: 20 min. + cooling

Ingredients
1 package (18-1/4 ounces) white cake mix
1 cup shortening
1 package (2 pounds) confectioners' sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Blue and red food coloring

Directions
Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks.

For frosting, in a large bowl, cream the shortening and sugar until light and fluffy. Beat in the water, salt and vanilla until smooth. Place one cake on a serving plate; spread with 2/3 cup frosting. Top with remaining cake.
In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1-1/2 cups frosting and red food coloring. Fill pastry or plastic bag with 1/4 cup white frosting; cut a small hole in the corner of the bag and set aside.

Frost cake top and sides with remaining white frosting. With blue frosting, frost a 3-in. section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake. Yield: 12-14 servings.

SATURDAY 29, 2010

Red, White 'n' Blue Salad

Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! -Laurie Neverman, Green Bay, Wisconsin

14-16 Servings
Prep: 30 min. + chilling

Ingredients
1 package (3 ounces) berry blue gelatin
2 cups boiling water, divided
2-1/2 cups cold water, divided
1 cup fresh blueberries
1 envelope unflavored gelatin
1 cup heavy whipping cream
6 tablespoons sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1 package (3 ounces) raspberry gelatin
1 cup fresh raspberries
Whipped topping and additional berries, optional

Directions
In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.

Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.

In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. Yield: 14-16 servings.

Nutrition Facts: 1 serving (1 each) equals 179 calories, 11 g fat (7 g saturated fat), 40 mg cholesterol, 46 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

Carefully Add Layers
When making a layered gelatin salad, it's helpful to gently spoon (rather than pour) each layer onto the previous layer of gelatin so it doesn't break through the other layers. —Janet Biersach, Mauston, Wisconsin

FRIDAY 28, 2010

Salmon & Slaw Sliders

“This recipe first came about using leftover salmon and slaw. Now we plan to make it all the time. It’s a nice alternative to burgers and always well-received at parties. The salmon can also be broiled.” Edrie O’Brien - Denver, Colorado

4 Servings
Prep/Total Time: 30 min.

Ingredients
1/2 cup chopped cabbage
1/2 cup chopped fennel bulb
1 green onion, chopped
1/4 cup fat-free mayonnaise, divided
1 tablespoon fat-free plain yogurt
1-3/4 teaspoons salt-free seasoning blend, divided
4 salmon fillets (4 ounces each)
Cooking spray
4 whole wheat dinner rolls, split

Directions
In a small bowl, combine the cabbage, fennel and onion. Combine 2 tablespoons mayonnaise, yogurt and 1/4 teaspoon seasoning blend; pour over cabbage mixture and toss to coat. Chill until serving.
Spritz salmon with cooking spray; sprinkle with remaining seasoning blend.
Coat grill rack with cooking spray before starting the grill. Grill fillets, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork. Remove and keep warm.
Grill rolls, cut side down, over medium heat for 30-60 seconds or until toasted. Spread with remaining mayonnaise; top each with a fillet and 1/4 cup coleslaw. Replace roll tops. Yield: 4 servings.

Cooking for 2: Salmon & Slaw Sliders for Two

Nutrition Facts: 1 sandwich equals 335 calories, 15 g fat (3 g saturated fat), 86 mg cholesterol, 388 mg sodium, 22 g carbohydrate, 2 g fiber, 26 g protein

TUESDAY 25, 2010

Hamburger Cookies

My husband loves peppermint patties, and our son is crazy for vanilla wafers. So I put the two together to make a cool cookie that looks just like a burger. Kids of all ages get a kick out of them.

20 Servings
Prep/ Total Time: 30 min.

Ingredients
1/2 cup vanilla frosting
Red and yellow paste or gel food coloring
40 vanilla wafers
20 peppermint patties
1 teaspoon corn syrup
1 teaspoon sesame seeds

Directions
Place 1/4 cup frosting in each of two small bowls. Tint one red and the other yellow. Frost the bottoms of 20 vanilla wafers yellow; top with a peppermint patty. Spread with red frosting. Brush tops of the remaining vanilla wafers with corn syrup; sprinkle with sesame seeds. Place over red frosting. Yield: 20 cookies.

Nutrition Facts: 1 serving (1 each) equals 132 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 44 mg sodium, 25 g carbohydrate, trace fiber, 1 g protein.

MONDAY 24, 2010

Banana Split Ice Cream Cake

“Every time they visit, my children and grandkids request this fantastic frozen dessert. It takes time to assemble, but it's worth the effort when I see all those smiling faces." —Gladys M. Abee, McKee, Kentucky

12 Servings
Prep: 30 min. + freezing

Ingredients
12 ice cream sugar cones, finely crushed
1/2 cup finely chopped walnuts
6 tablespoons butter, melted

CAKE:
1-3/4 quarts low-fat vanilla frozen yogurt, softened, divided
2 medium ripe bananas, mashed
1 teaspoon banana extract, optional
1 jar (16 ounces) hot fudge ice cream topping
1 cup chopped walnuts
1 cup strawberry ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed

Directions
In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan.

In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm.
Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping. Yield: 12 servings.

Nutrition Facts: 1 slice equals 619 calories, 26 g fat (11 g saturated fat), 33 mg cholesterol, 184 mg sodium, 86 g carbohydrate, 2 g fiber, 10 g protein.

Banana Basics
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.

FRIDAY 21, 2010

Diploma Cake

GRADUATION GUESTS are bound to enjoy this sweet "certificate"...to a high degree! The yummy cake features a layer of creamy filling and fresh strawberries. By rolling up the dessert jelly-roll style, the CT kitchen staff formed an instant diploma shape. To tie it all together, our cooks created a bow and "2002" with red marzipan. If you like, just tint it a different shade to match a school's colors.

8-10 Servings
Prep: 45 min.
Bake: 15 min. + cooling

Ingredients
1 cup all-purpose flour
1/4 teaspoon salt
5 eggs, separated
2 tablespoons milk
1/4 teaspoon cream of tartar
1 cup sugar, divided

THURSDAY 20, 2010

Ravioli Lasagna

When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients.—Patricia Smith, Asheboro, North Carolina

6-8 Servings
Prep: 25 min.
Bake: 40 min.

Ingredients
1 pound ground beef
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen sausage or cheese ravioli
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.
Cover and bake at 400° for 40-45 minutes or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 438 calories, 18 g fat (7 g saturated fat), 77 mg cholesterol, 1,178 mg sodium, 42 g carbohydrate, 5 g fiber, 26 g protein.

WEDNESDAY 19, 2010

1-2-3 Blackberry Sherbet

My mom gave me this recipe, which was a favorite when I was young. Now when I make it, my mouth is watering before I'm finished! Lisa Eremia Irwin, Pennsylvania

8 Servings
Prep: 10 min. + freezing

Ingredients
4 cups fresh or frozen blackberries, thawed
2 cups sugar
2 cups buttermilk

Directions
In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart.

Nutrition Facts: 1/2 cup equals 249 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 65 mg sodium, 60 g carbohydrate, 4 g fiber, 3 g protein.

TUESDAY 18, 2010

Bacon Cheeseburger Salad

Think kids don't eat salad? Try this one and see what happens! Cooked ground beef is mixed with ketchup and mustard, then placed on lettuce and served with all their favorite burger toppings. Taste of Home Test Kitchen, Greendale, Wisconsin

4 ServingsPrep/Total Time: 30 min.Ingredients
2 hamburger buns, cut into 1-inch cubes
2 teaspoons olive oil
1/8 teaspoon garlic salt
1 pound ground beef
3/4 cup chopped onion
3/4 cup ketchup
1 tablespoon prepared mustard
1/8 teaspoon pepper
8 cups shredded lettuce
2 cups chopped tomatoes
4 slices process American cheese, cut into strips
1/2 cup crumbled cooked bacon
8 dill pickle slices

Directions
For croutons, place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt; toss to coat. Broil 4 in. from the heat for 4-6 minutes or until golden brown, turning once.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and pepper; heat through.
Divide lettuce among four dinner plates; top each with tomatoes, meat mixture, cheese and bacon. Garnish with croutons and pickles. Yield: 4 servings.

Nutrition Facts: 1 salad equals 463 calories, 21 g fat (9 g saturated fat), 79 mg cholesterol, 1,765 mg sodium, 35 g carbohydrate, 4 g fiber, 34 g protein.

SATURDAY 15, 2010

Red, White and Blue Dessert

Serving the rich, fresh-tasting dessert decorated like the flag is a great salute to the nation's independence! I used a new recipe I found and made some modifications based on tricks my grandma taught me.—Sue Gronholz, Beaver Dam, Wisconsin

18 Servings
Prep/Total Time: 20 min.

Ingredients
2 packages (8 ounces each) cream cheese, softened
X Featured sponsor Ya'll want a
shot at $25K? Submit your recipe video for a chance to win $25,000 in the Real Women of Philadelphia Contest with Paula Deen.
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream, whipped
2 quarts strawberries, halved, divided
2 quarts blueberries, divided

Directions
In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top. Yield: 18 servings.

Nutrition Facts: 1 serving (1 cup) equals 168 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 44 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein.

FRIDAY 14, 2010

Fresh Cherry Pie

“When it was announced that dried cherries would be the featured ingredient in the baking competition that year, I experimented with adding them to my recipe. I love the combination of the cherries and the chocolate drizzle.”

8 Servings
Prep: 25 min.
Bake: 55 min. + cooling

Ingredients
1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract

PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
3 to 4 tablespoons cold water

Directions
In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.

On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 457 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 153 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.

THURSDAY 13, 2010

Sausage Biscuit Bites

"I sometimes bake these delightful little morsels the night before, refrigerate them, then put them in the slow cooker in the morning so my husband can share them with his co-workers," relates Audrey Marler from Kokomo, Indiana. "They're always gone in a hurry."

13 Servings
Prep/Total Time: 30 min.

Ingredients
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
1 tablespoon butter, melted
4-1/2 teaspoons grated Parmesan cheese
1 teaspoon dried oregano
1 package (8 ounces) brown-and-serve sausage links

Directions
On a lightly floured surface, roll out each biscuit into a 4-in. circle; brush with butter. Combine Parmesan cheese and oregano; sprinkle over butter. Place a sausage link in the center of each roll; roll up.
Cut each widthwise into four pieces; insert a toothpick into each. Place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until golden brown. Yield: 40 appetizers.

Nutrition Facts: 1 serving (3 each) equals 119 calories, 8 g fat (3 g saturated fat), 14 mg cholesterol, 326 mg sodium, 8 g carbohydrate, trace fiber, 4 g protein.

WEDNESDAY 12, 2010

Barbecued Burgers

I can't take all the credit for these winning burgers. My husband's uncle passed down the special barbecue sauce recipe. We love it on everything...it was only natural to try it on, and in, burgers. —Rhoda Troyer, Glenford, Ohio

6 Servings
Prep: 25 min.
Grill: 15 min.

Ingredients
SAUCE:
1 cup ketchup
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup honey
1/4 cup molasses
2 teaspoons prepared mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon Liquid Smoke
1/8 teaspoon pepper

BURGERS:
1 egg, lightly beaten
1/3 cup quick-cooking oats
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon salt
1-1/2 pounds ground beef
6 hamburger buns, split
Toppings of your choice

Directions
In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers.

In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into six patties.
Grill, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160°, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 626 calories, 19 g fat (7 g saturated fat), 121 mg cholesterol, 1,146 mg sodium, 86 g carbohydrate, 2 g fiber, 30 g protein.

TUESDAY 11, 2010

Gnocchi Chicken Minestrone

“The inspiration for this recipe comes from my Italian heritage—my mom was a wonderful soup maker. Using frozen gnocchi saves time and adds extra heartiness to this chunky soup.” —Barbara Estabrook, Rhinelander, Wisconsin

8 Servings
Prep: 30 min.
Cook: 30 min.

Ingredients
1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 each small green, sweet red and yellow peppers, finely chopped
1 medium zucchini, finely chopped
1 cup chopped fresh baby portobello mushrooms
1/3 cup chopped red onion
1/3 cup chopped prosciutto or deli ham
4 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
3/4 cup canned white kidney or cannellini beans, rinsed and drained
1/2 cup frozen peas
3 tablespoons tomato paste
1 package (16 ounces) potato gnocchi
1/2 cup shredded Asiago cheese
8 fresh basil leaves, thinly sliced

Directions
Sprinkle chicken with oregano, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside.
In the same pan, cook the peppers, zucchini, mushrooms and onion in remaining oil until tender. Add prosciutto and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, peas, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Garnish each serving with cheese and basil. Yield: 8 servings (2-3/4 quarts).

Nutrition Facts: 1-1/3 cups equals 324 calories, 8 g fat (2 g saturated fat), 59 mg cholesterol, 1,163 mg sodium, 38 g carbohydrate, 4 g fiber, 27 g protein.

MONDAY 10, 2010

Cappuccino Cinnamon Rolls

Distinctive coffee flavor accents the filling of these ooey, gooey rolls. The glaze goes on while they are still warm—they won’t last long!. —Sherri Cox, Lucasville, Ohio

12 Servings
Prep: 45 min. + rising
Bake: 25 min.

Ingredients
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/2 cup buttermilk
3 tablespoons sugar
2 tablespoons butter, softened
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour

FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
4 teaspoons instant coffee granules
2 teaspoons ground cinnamon

ICING:
2 tablespoons butter, softened
1 to 2 tablespoons milk
2 teaspoons cappuccino mix
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Directions
In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a floured surface. Roll into an 18-in. x 12-in. rectangle; brush with butter. Combine the brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 roll equals 436 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 328 mg sodium, 82 g carbohydrate, 2 g fiber, 7 g protein

THURSDAY 30, 2010

Potato and Mushroom Gratin

“Rich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. It looks impressive and is always a huge hit!” Laurie LaClair - North Richland Hills, Texas

8 Servings
Prep: 20 min.
Bake: 55 min.

Ingredients
2 jars (4-1/2 ounces each) sliced mushrooms, drained
3 shallots, finely chopped
1 tablespoon Crisco® Light Olive Oil or Canola Oil
2 tablespoons marsala wine
3 large potatoes (about 1-1/2 pounds), peeled and thinly sliced
1 cup (4 ounces) shredded Swiss cheese
1/2 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1-1/2 cups heavy whipping cream
1 tablespoon butter, cubed
1/8 teaspoon salt
1/8 teaspoon pepper

Directions
In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes.
Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper.
Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 426 calories, 25 g fat (15 g saturated fat), 81 mg cholesterol, 326 mg sodium, 41 g carbohydrate, 3 g fiber, 11 g protein.

Shallot Substitutions
Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.

TUESDAY 20, 2010

Banana Split Bread

Good old banana bread is delightfully dressed up in this version, studded with chocolate chips and pecans. I served yummy slices at the holiday brunch I plan annually for my relatives. -Shelly Rynearson, Dousman, Wisconsin

16 Servings
Prep: 15 min.
Bake: 1 hour + cooling

Ingredients
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup mashed ripe bananas (about 2 large)
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped pecans

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 251 calories, 12 g fat (6 g saturated fat), 29 mg cholesterol, 129 mg sodium, 35 g carbohydrate, 2 g fiber, 3 g protein.

Fudgy Brownies With Peanut Butter Frosting

“Rich brownies are topped with a peanut butter pudding frosting, making this a recipe the whole family will love. These are perfect for a potluck, bake sale or yummy after-dinner treat.” Amy Crook - Syracuse, UT

30 Servings
Prep: 15 min. + chilling Bake:
25 min. + cooling

Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)
1-1/2 cups confectioners' sugar
1/2 cup butter, softened
2 to 3 tablespoons peanut butter
2 tablespoons cold 2% milk
4-1/2 teaspoons instant vanilla pudding mix
1 can (16 ounces) chocolate fudge frosting

Directions
Prepare and bake brownies according to package directions. Cool on a wire rack.
Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Cover and refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting. Yield: 2-1/2 dozen.

Nutrition Facts: 1 brownie equals 236 calories, 12 g fat (4 g saturated fat), 23 mg cholesterol, 145 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

THURSDAY - APRIL 8, 2010

Eggs Benedict

4 Servings
Prep/Total
Time: 30 min.

Ingredients
8 fresh asparagus spears, trimmed and halved
4 eggs
3-1/2 teaspoons butter
1-1/2 teaspoons all-purpose flour
1/2 cup milk
2 ounces smoked Gouda cheese, shredded
2 English muffins, split and toasted
4 slices tomato
4 slices Canadian bacon
1/8 teaspoon pepper

Directions
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.
In a large skillet, bring 2-3 in. of water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup. Holding the cup close to the surface of the water, slip eggs into simmering water. Cook, uncovered, for 3-5 minutes or until whites are completely set and yolks begin to thicken.
Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
With a slotted spoon, lift poached eggs out of water. On each muffin half, place a slice of tomato, a slice of Canadian bacon, a poached egg and four pieces of asparagus. Top each with about 3 tablespoons cheese sauce. Sprinkle with pepper. Serve immediately. Yield: 4 servings.

Hollandaise Sauce

This traditional sauce shared by our test kitchen adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.

8 Servings
Prep/Total
Time: 30 min.

Ingredients
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup butter, melted
1/8 teaspoon salt
1/8 teaspoon paprika
Dash white pepper

Directions
In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt, paprika and pepper. Serve immediately. Yield: 1 cup.

Nutritional Analysis: 2 tablespoons equals 124 calories, 13 g fat (8 g saturated fat), 110 mg cholesterol, 155 mg sodium, trace carbohydrate, trace fiber, 1 g protein.

FRIDAY - APRIL 2, 2010

Best Deviled Eggs

Herbs lend a nice zest to these pick-up-and-eat accompaniments to our easy menu.—Jesse & Anne Foust, Bluefield, West Virginia

12 Servings
Prep/Total
Time: 15 min.

Ingredients
12 hard-cooked eggs
1/2 cup mayonnaise
1 teaspoon dried parsley flakes
1/2 teaspoon minced chives
1/2 teaspoon ground mustard
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 tablespoons milk
Fresh parsley
Additional paprika

Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the next 10 ingredients; mix well. Evenly fill the whites. Garnish with parsley and paprika. Yield: 2 dozen.

Nutrition Facts: 1 serving (2 each) equals 147 calories, 13 g fat (3 g saturated fat), 216 mg cholesterol, 163 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

THURSDAY - APRIL 1, 2010

Pesto Shrimp Pasta Toss

In just 30 minutes, Fran Scott of Birmingham, Michigan whips up this elegant entree. Coated in pesto and topped with walnuts and Parmesan, the mix of pasta, shrimp and vegetables adds a dressy touch to any weeknight meal.

6 Servings
Prep/Total Time: 30 min.

Ingredients
9 ounces uncooked linguine
1 pound deveined peeled cooked medium shrimp
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash, sliced
1 cup fresh baby carrots, halved lengthwise
1 tablespoon butter, melted
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese
1/2 cup chopped walnuts, toasted, optional

Directions
Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15-in. x 10-in. x 1-in. baking pan, combine the asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt.
Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once.
Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired. Yield: 6 servings.

WEDNESDAY - MARCH 31, 2010

Apricot-Glazed Ham

18 Servings
Prep: 20 min.
Bake: 2 hours + standing

Ingredients
1 boneless fully cooked ham (6 pounds)
2 teaspoons whole cloves
2 cups apple cider or juice
1/4 cup apricot preserves
3 tablespoons mango chutney
3 tablespoons Dijon mustard
1 cup packed brown sugar

Directions
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Pour cider into pan.
In a small saucepan, combine the preserves, chutney and mustard. Cook and stir over medium heat until preserves are melted; brush over ham. Press brown sugar onto ham.
Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 140°, basting occasionally with pan drippings. Cover loosely with foil if ham browns too quickly. Let stand for 10 minutes before slicing. Yield: 18 servings.

Nutrition Facts: 5 ounces cooked ham equals 243 calories, 5 g fat (2 g saturated fat), 77 mg cholesterol, 1,666 mg sodium, 21 g carbohydrate, trace fiber, 28 g protein.

TUESDAY - MARCH 30, 2010

Peanut Butter Easter Eggs

You won't be able to eat just one of these peanut buttery treats. And don't forget to get the kids involved with this wonderful recipe-it'll be worth the sticky fingers! Mary Joyce Johnson - Upper Darby, Pennsylvania

16 Servings
Prep: 35 min. + chilling

Ingredients
1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles

Directions
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

MONDAY - MARCH 29, 2010

Easter Bunny Breads

8 Servings
Prep: 25 min. + rising
Bake: 15 min. + cooling

Ingredients
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1 egg
1 teaspoon salt
5-1/2 to 6-1/2 cups all-purpose flour
16 small milk chocolate eggs

ICING:
1 tablespoon confectioners' sugar
1/4 teaspoon water
1 drop red food coloring

Directions
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed for 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. For each bunny, shape a 3-in. ball for the body; press a chocolate egg into each ball. Shape dough around egg so it is completely covered. For each head, shape a 2-in. ball; press a chocolate egg into each. Shape dough around egg so it is completely covered. Add a 1-in. ball for the tail and two 2-in. x 3/4-in. pieces for the ears.
Place bunnies 2 in. apart on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool.
For icing, in a small bowl, combine confectioners' sugar and water; tint pink with red food coloring. With a small new paintbrush, paint a nose and whiskers on each bunny. Yield: 8 servings.

Nutrition Facts: 1 serving equals 440 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 328 mg sodium, 77 g carbohydrate, 3 g fiber, 12 g protein.

FRIDAY - MARCH 26, 2010

Easter Bunny Bread

With its toothy grin, lovely golden crust and tummy that's perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old.

24 Servings
Prep: 20 min. + rising
Bake: 25 min. + cooling

Ingredients
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice

Directions
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.

Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.

Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.

Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.

Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.

THURSDAY - MARCH 25, 2010

Baker's Dozen Yeast Rolls

A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili.

13 Servings
Prep: 25 min. + rising
Bake: 15 min.

Ingredients
2 to 2-1/2 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3/4 cup warm water (120° to 130°)
2 tablespoons plus 4 teaspoons butter, melted, divided
3/4 cup shredded sharp cheddar cheese
2 teaspoons honey
1/8 teaspoon garlic salt

Directions
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Yield: 13 rolls.

Nutrition Facts: 1 roll equals 131 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 169 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Cheddar Tip
Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

WEDNESDAY - MARCH 24, 2010

Blueberry Oat Pancakes

Candy uses a wonderful technique of grinding her own oats in this recipe, which boosts the health value. But oats aren't the only power food in these fluffy pancakes: You get plenty of bursting-with-flavor blueberries in every bite, too! Candy Summerhill - Alexander, Arkansas

5 Servings
Prep: 20 min. Cook: 5 min./ batch

Ingredients
3/4 cup quick-cooking oats, divided
3 tablespoons orange juice
1 egg, lightly beaten
2/3 cup fat-free evaporated milk
1/4 cup reduced-fat sour cream
2 tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/4 cup all-purpose flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen unsweetened blueberries

Directions
In a small bowl, combine 1/4 cup oats and orange juice; let stand for 5 minutes. Stir in the egg, milk, sour cream, applesauce and vanilla; set aside.
Place remaining oats in a small food processor; cover and process until ground. Transfer to a large bowl; add the flours, brown sugar, baking powder, cinnamon, salt and baking soda. Stir in the wet ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes.

Nutrition Facts: 2 pancakes equals 221 calories, 3 g fat (1 g saturated fat), 48 mg cholesterol, 327 mg sodium, 41 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

TUESDAY - MARCH 23, 2010

Peanut Butter Coconut Balls

This recipe has been a family "secret" for generations. But I think it's too good to keep to ourselves. A glossy chocolate coating hides a crunchy coconut filling. —Jennifer Dignin, Westerville, Ohio

82 Servings
Prep: 45 min. + chilling

Ingredients
1 cup butter, softened
1 cup crunchy peanut butter
2 tablespoons vanilla extract
3-1/2 cups confectioners' sugar
2 cups graham cracker crumbs
2 cups chopped walnuts
1-1/3 cups flaked coconut
2-1/2 cups (15 ounces) semisweet chocolate chips
4 teaspoons shortening
Chopped nuts or sprinkles

Directions
In a large bowl, cream the butter, peanut butter and vanilla. Add confectioners' sugar. Stir in the cracker crumbs, walnuts and coconut. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour.
In a deep glass measuring cup or bowl, combine the chocolate chips and shortening. Microwave until melted, stirring every 15 seconds; stir until smooth.
Dip balls into melted chocolate; shake off excess. Roll in nuts or sprinkles. Place on waxed paper until set. Store in an airtight container in the refrigerator. Yield: about 7 dozen.

Nutrition Facts: 1 piece (calculated without nuts or sprinkles) equals 120 calories, 8 g fat (3 g saturated fat), 6 mg cholesterol, 55 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

MONDAY - MARCH 22, 2010

Banana Chip Pancakes

Birthday-morning special, these fluffy pancakes can be flavor-adjusted to your heart’s content! “One of my kids eats the plain banana pancakes, another likes just chocolate chips added, and a third one goes for the works.” Christeen Kelley - Newark, California

4 Servings
Prep/Total Time: 30 min.

Ingredients
2 cups biscuit/baking mix
1 egg
1 cup milk
1 cup mashed ripe bananas
3/4 cup swirled milk chocolate and peanut butter chips
Maple syrup and additional swirled milk chocolate and peanut butter chips, optional

Directions
Place biscuit mix in a large bowl. Combine the egg, milk and bananas; stir into biscuit mix just until moistened. Stir in chips.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and additional chips if desired. Yield: 12 pancakes.

Nutrition Facts: 3 pancakes (calculated without optional ingredients) equals 589 calories, 25 g fat (16 g saturated fat), 59 mg cholesterol, 903 mg sodium, 74 g carbohydrate, 3 g fiber, 17 g protein.

Banana Chip Pancakes published in Simple & Delicious September/October 2009, p33

Banana Basics
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.

SATURDAY - MARCH 13, 2010

Banana Cream Cheesecake

"This lovely company dessert can be made a day or two in advance," suggests Margie Snodgrass of Wilmore, Kentucky.

10 Servings
Prep: 25 min. + chilling

Ingredients
1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 to 4 medium firm bananas, sliced
1-3/4 cups cold milk
1 package (3.4 ounces) instant banana cream pudding mix

Directions
In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set. Yield: 10 servings.

Nutrition Facts: 1 serving (1 slice) equals 436 calories, 24 g fat (16 g saturated fat), 55 mg cholesterol, 405 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

WEDNESDAY - MARCH 10, 2010

Breaded Pork Chops

I came up with this recipe to serve something a little different for just my husband and me. We love the combination of barbecue sauce, lemon-pepper seasoning and Parmesan cheese on these moist pork chops.—Sally Fausch, Dunnellon, Florida

2 Servings
Prep: 10 min. + chilling
Bake: 1 hour

Ingredients
1 egg
1 tablespoon barbecue sauce
1/3 cup dry bread crumbs
2 teaspoons grated parmesan cheese
1/4 teaspoon dried oregano
1/8 to 1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon onion salt
2 bone-in pork chops (3/4 inch thick)

Directions
In a small shallow bowl, combine egg and barbecue sauce. In another small shallow bowl, combine the bread crumbs, cheese, oregano, lemon-pepper and salt. Dip chops in egg mixture, then coat with crumb mixture.
Place in a greased 8-in. square baking dish. Cover and refrigerate for 2 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 1 hour or until juices run clear. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 327 calories, 13 g fat (4 g saturated fat), 193 mg cholesterol, 486 mg sodium, 15 g carbohydrate, 1 g fiber, 36 g protein.

TUESDAY - MARCH 9, 2010

Alaskan Halibut Lasagna

I use tender, mild halibut that we catch in Cook's Inlet near our home for this delectable white lasagna. Even "meat and potatoes lovers" compliment its great taste. You can substitute cod or chicken for the halibut if you like. -Evelyn Gebhardt, Kasilof, Alaska

8 Servings
Prep: 35 min.
Bake: 40 min. + standing

Ingredients
6 tablespoons butter, divided
1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups chicken broth
1 cup heavy whipping cream
8 ounces lasagna noodles, cooked and drained
2 cups (8 ounces) shredded Swiss cheese
Minced fresh parsley, optional

Directions
In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a greased 13-in. x 9-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 499 calories, 29 g fat (17 g saturated fat), 116 mg cholesterol, 538 mg sodium, 27 g carbohydrate, 1 g fiber, 31 g protein.

FRIDAY - MARCH 5, 2010

Melt-in-Your-Mouth Meat Loaf

"When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry," recalls Suzanne Codner of Starbuck, Minnesota. "Then I prepared this version, and it became his favorite meal."

6 Servings
Prep: 15 min.
Cook: 5-1/4 hours + standing

Ingredients
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce

Directions
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°.
In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting. Yield: 6 servings.

Nutrition Facts: 1 serving (1 piece) equals 346 calories, 17 g fat (7 g saturated fat), 150 mg cholesterol, 800 mg sodium, 18 g carbohydrate, 1 g fiber, 28 g protein.

WEDNESDAY - MARCH 3, 2010

Applesauce-Glazed Pork Chops

These tasty, tender chops are glazed with a sweet, smoky, apple-flavored sauce. They’re on the table in no time at all, so they’re perfect for hectic weeknights. Brenda Campbell - Olympia, Washington

4 Servings
Prep/Total Time: 30 min.

Ingredients
4 bone-in pork loin chops (7 ounces each)
1 cup unsweetened applesauce
1/4 cup packed brown sugar
1 tablespoon barbecue sauce
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Directions
Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the remaining ingredients; spoon over chops.
Bake, uncovered, at 350° for 20-25 minutes or until a meat thermometer reads 160°. Yield: 4 servings.

Nutrition Facts: 1 pork chop with 1/3 cup sauce equals 291 calories, 9 g fat (3 g saturated fat), 86 mg cholesterol, 442 mg sodium, 22 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit.

THURSDAY - FEBRUARY 25, 2010

Pesto Shrimp Pasta Toss

In just 30 minutes, Fran Scott of Birmingham, Michigan whips up this elegant entree. Coated in pesto and topped with walnuts and Parmesan, the mix of pasta, shrimp and vegetables adds a dressy touch to any weeknight meal.

6 Servings
Prep/Total
Time: 30 min.

Ingredients
9 ounces uncooked linguine
1 pound deveined peeled cooked medium shrimp
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash, sliced
1 cup fresh baby carrots, halved lengthwise
1 tablespoon butter, melted
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese
1/2 cup chopped walnuts, toasted, optional

Directions
Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15-in. x 10-in. x 1-in. baking pan, combine the asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt.
Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once.
Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired. Yield: 6 servings.

THURSDAY - FEBRUARY 25, 2010

Chicken Potpie

Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too!—Ada May Smith, Citrus Springs, Florida.

6-8 Serving
Prep: 30 min.
Bake: 20 min

.Ingredients
1 package (16 ounces) frozen mixed vegetables, thawed
2-1/4 cups cubed cooked chicken
1 cup frozen pearl onions, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon dried thyme
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
Pastry for single-crust pie (9 inches)
Directions
In a greased deep 2-1/2-qt. baking dish, combine the vegetables, chicken, onions and mushrooms; set aside. In a small saucepan, melt butter. Stir in flour and thyme until smooth. Gradually add broth and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetable mixture.
Roll out pastry to fit top of dish. Place over filling; trim and flute edges. Cut slits in top. Bake at 450° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings

TUESDAY - FEBRUARY 23, 2010

Melt-in-Your-Mouth Pot Roast

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty pot roast from Jeannie Klugh in Lancaster, Pennsylvania is so easy to make and always a hit. She sometimes substitutes burgundy or brandy plus a half cup of water for the broth…and says the aroma is wonderful!

6-8 Servings
Prep: 10 min.
Cook: 6 hours

Ingredients
1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth

Directions
Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 352 calories, 17 g fat (6 g saturated fat), 111 mg cholesterol, 657 mg sodium, 13 g carbohydrate, 2 g fiber, 35 g protein.

FRIDAY - FEBRUARY 19, 2010

Olympic Rings Fruit Pizza

Ring in the Olympics with this festive fruit pizza from our Test Kitchen. A chocolate cookie crust is topped with cream cheese frosting and colorful fruit.

12-16 Servings
Prep: 40 min. + chilling
Bake: 15 min. + cooling

Ingredients
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
3 ounces semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 cups whipped topping
1/2 cup fresh blueberries
1/2 cup fresh blackberries
1/2 cup diced fresh strawberries
1/2 cup pineapple tidbits, drained
1 large kiwifruit, peeled and chopped

Directions
In a bowl, cream butter, shortening and sugars. Beat in the egg, melted chocolate and vanilla; mix well. Combine the flour, cocoa and salt; gradually add to creamed mixture. Cover and refrigerate for 30 minutes.
Place waxed paper over a 15-in. x 10-in. baking sheet without sides. Shape dough into a flattened rectangle and place on prepared baking sheet. Cover dough with waxed paper; roll dough to within 1/4 in. of edges of baking sheet. Remove top sheet of waxed paper; invert dough onto another greased baking sheet. Remove remaining waxed paper.
Using a 4-1/2-in. diameter plate or bowl and a knife, trace three touching circles along a long side of the dough. Trace two more circles centered below and overlapping upper circles by 1 in. Cut around outer edges of the rings; remove dough around rings and use to make cookies if desired. Bake rings at 350° for 14-16 minutes. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Transfer cooled crust to a serving platter. Spread with frosting. On top rings, from left to right, place blueberries, blackberries and strawberries. Place pineapple and kiwi on lower rings. Store in the refrigerator. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 336 calories, 19 g fat (10 g saturated fat), 44 mg cholesterol, 144 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

WEDNESDAY - FEBRUARY 17, 2010

Portobello Waffles with Balsamic Syrup

For a delightful breakfast or brunch surprise, serve crisp golden waffles that feature portobello mushrooms and bacon in the batter. They're topped with tangy goat cheese butter and a drizzle of balsamic vinegar. (This creative recipe took first place in the Mushrooms Every Day, Every Way contest "Fun Fungi" category).—David Bridges, Shreveport, Louisiana

8 Servings
Prep: 40 min.
Cook: 5 min./batch

Ingredients
1 cup balsamic vinegar
2 tablespoons brown sugar
2 bacon strips, chopped
1/2 cup butter, softened
1/3 cup crumbled goat cheese
2 large portobello mushrooms (8 ounces), cubed
2 tablespoons Crisco® Extra Virgin Olive Oil
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
2 eggs
1-1/2 cups plus 2 tablespoons milk
1/2 cup canola oil
Directions

In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced to 1/3 cup. In a small skillet, cook bacon over medium heat until crisp. Transfer bacon and drippings to a small bowl; cool slightly. Add butter and goat cheese; beat until blended.

In a large skillet, saute mushrooms in oil until tender; cool slightly. Place 1/4 cup mushrooms in a food processor. Cover and process until finely chopped. In a large bowl, combine the flour, baking powder, baking soda, thyme, pepper and salt. In another bowl, combine the eggs, milk, oil and chopped mushrooms; add to dry ingredients just until moistened. Fold in the cubed mushrooms.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with goat cheese butter and balsamic syrup. Yield: 16 waffles (1 cup butter and 1/3 cup syrup).

TUESDAY - FEBRUARY 16, 2010

Baked Spaghetti

This is a wonderful casserole for a potluck. Wherever I take it, people enjoy it…especially men. I use whatever cheese I have on hand, so try your favorite. —Pat Walter, Pine Island, Minnesota

12 Servings
Prep: 20 min.
Bake: 40 min.

Ingredients
1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon garlic salt
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Directions
Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.

Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 12 servings.

Nutrition Facts: 1 serving (1 cup) equals 313 calories, 9 g fat (4 g saturated fat), 36 mg cholesterol, 706 mg sodium, 39 g carbohydrate, 2 g fiber, 18 g protein

THURSDAY - FEBRUARY 11, 2010

Spicy Two-Bean Chili

Chili fans will get a kick out of this untraditional recipe. Tomatoes with green chilies, lime juice and kidney and black beans give it an original twist. It's wonderful ladled steaming over rice.

11 Servings
Prep: 20 min.
Cook: 8 hours

Ingredients
2 pounds ground beef
3 large onions, chopped
6 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (14-1/2 ounces) chicken broth
1/2 cup lime juice
6 tablespoons cornmeal
1/4 cup chili powder
4 teaspoons dried oregano
3 teaspoons ground cumin
2 teaspoons salt
2 teaspoons rubbed sage
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon pepper
Hot cooked rice
Shredded cheddar cheese

Directions
In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings.
Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese. Yield: 11 servings.

Nutrition Facts: 1 cup equals 254 calories, 8 g fat (3 g saturated fat), 40 mg cholesterol, 906 mg sodium, 24 g carbohydrate, 6 g fiber, 21 g protein.

WEDNESDAY - FEBRUARY 10, 2010

Melt-in-Your-Mouth Pot Roast

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty pot roast from Jeannie Klugh in Lancaster, Pennsylvania is so easy to make and always a hit. She sometimes substitutes burgundy or brandy plus a half cup of water for the broth…and says the aroma is wonderful!

6-8 Servings
Prep: 10 min.
Cook: 6 hours

Ingredients
1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth

Directions
Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 352 calories, 17 g fat (6 g saturated fat), 111 mg cholesterol, 657 mg sodium, 13 g carbohydrate, 2 g fiber, 35 g protein.

TUESDAY - FEBRUARY 9, 2010

Pink Velvet Cupcakes

“My daughter loves all things 'girly' and pink, so this recipe was perfect for her birthday,” says Paulette Smith from Winston-Salem, North Carolina. “Oddly enough, my teenager son (who's not a fan of pink) devours these cupcakes, too!”

24 Servings
Prep: 30 min. + chilling
Bake: 25 min. + cooling

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

WHITE CHOCOLATE GANACHE:
2 cups white baking chips
1 tablespoon butter
1/2 cup heavy whipping cream
Pink coarse sugar and edible glitter

Directions
In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator. Yield: 2 dozen.

THURSDAY - FEBRUARY 4, 2010

White Chocolate Raspberry Torte

“We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs.”

12 Servings
Prep: 1 hour
Bake: 30 min. + cooling

Ingredients
3/4 cup butter
2 cups sugar
4 eggs
1 cup white baking chips, melted and cooled
1 teaspoon vanilla extract
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

FILLING:
2 cups fresh or frozen raspberries
3/4 cup water
1/2 cup sugar
3 tablespoons cornstarch

FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup vanilla or white chips, melted and cooled
1 carton (12 ounces) frozen whipped topping, thawed
Fresh raspberries, optional

Directions
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Strain raspberry mixture; discard seeds. Cool. In the same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.
In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator. Yield: 12 servings.

Nutrition Facts: 1 slice equals 733 calories, 34 g fat (22 g saturated fat), 126 mg cholesterol, 294 mg sodium, 97 g carbohydrate, 2 g fiber, 9 g protein.

WEDNESDAY - FEBRUARY 3, 2009

Southwest Pretzels

These fun, filling pretzels with a mild Southwestern kick are the perfect snack for watching football games. And they’ll score just as high with adults as kids! Cathy Tang - Redmond, WA

16 Servings
Prep: 30 min. + standing
Bake: 25 min.

Ingredients
4 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
1 teaspoon dried minced onion
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1-1/2 cups warm water (120° to 130°)
1 egg, beaten
Coarse salt
Salsa con queso dip

Directions
In a large bowl, combine 2 cups flour, sugar, yeast, salt, minced onion and spices. Add water. Beat just until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into a 15-in. rope. Cover and let rest 10 minutes longer.
Twist into pretzel shapes. Place on greased baking sheets; brush with egg. Bake at 350° for 15 minutes. Brush again with egg; sprinkle with coarse salt. Bake 10-13 minutes longer or until golden brown. Remove to wire racks. Serve pretzels warm with dip. Yield: 16 pretzels.

Nutrition Facts: 1 pretzel (calculated without coarse salt and dip) equals 120 calories, trace fat (trace saturated fat), 4 mg cholesterol, 224 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.

FRIDAY - JANUARY 29, 2009

Spicy Chicken Wings

This is a family recipe from a woman in our church. We increased the quantity to feed hungry teens at our annual gathering of over 100 students from the area.—Gay Avery, Massena, New York

288 Servings
Prep: 50 min. Bake: 45 min.

Ingredients
32 pounds chicken wingettes and drumettes
3/4 cup cornstarch
8 cups soy sauce
2 cups water
1/2 to 2 cups hot pepper sauce
8 teaspoons ground ginger
2 garlic cloves, minced
2 cups canola oil

Directions
Place the wings in greased large baking pans. Bake at 375° for 40-50 minutes or until juices run clear.
Meanwhile, in a Dutch oven, combine the cornstarch, soy sauce and water until smooth. Stir in the pepper sauce, ginger and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in oil.
Drain wings; transfer to large roasting pans. Top with sauce and stir to coat. Bake for 45-55 minutes, stirring occasionally, until lightly glazed and heated through. Yield: about 24 dozen.

THURSDAY - JANUARY 28, 2009

Makeover Peanut Butter Cup Cheesecake

No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois has been lightened up. We promise!

16 Servings
Prep: 30 min.
Bake: 50 min. + chilling

Ingredients
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
3/4 cup creamy peanut butter

FILLING:
2 packages (8 ounces each) Kraft Philadelphia® - Cream Cheese – Fat Free
1 package (8 ounces) Kraft Philadelphia® - Cream Cheese – Light
1 cup (8 ounces) reduced-fat sour cream
3/4 cup sugar
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
3/4 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

Directions
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.
Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.

In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.

Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Yield: 16 servings.

Nutrition Facts: 1 slice equals 316 calories, 16 g fat (6 g saturated fat), 47 mg cholesterol, 361 mg sodium, 32 g carbohydrate, 1 g fiber, 12 g protein.

TUESDAY - JANUARY 26, 2009

Lasagna in a Bun

Here's an interesting way to serve a great main dish and enjoy several different cheeses. My family loves the meat sauce and cheese tucked into the hollowed-out buns. Add a crisp green salad for a complete meal. -Cindy Morelock, Afton, Tennessee

8 Servings
Prep: 20 min.
Bake: 25 min.

Ingredients
8 submarine or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Directions
Make a 2-in.-wide V-shaped cut in the center of each bun to within 1 inch of the bottom. Remove cut portion and save for another use; set aside.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the spaghetti sauce, garlic powder and Italian seasoning. Cook 4-5 minutes or until heated through.
Meanwhile, combine the ricotta, Parmesan cheese and half of cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with cheese mixture. Place on a baking sheet. Cover loosely with foil.
Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining cheddar and mozzarella. Return to the oven for 2-3 minutes or until the cheese is melted.

Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 650 calories, 24 g fat (11 g saturated fat), 69 mg cholesterol, 1,170 mg sodium, 74 g carbohydrate, 4 g fiber, 33 g protein.

FRIDAY - JANUARY 22, 2009

Banana Cream Pie

This pie is full of old-fashioned flavor and stirs up in no time using instant vanilla pudding and ready-made crust.—Perlene Hoekema, Lynden, Washington

8 Servings
Prep/Total Time: 10 min.

Ingredients
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
2 medium firm bananas, sliced
Additional banana slices, optional

Directions
In a large bowl, beat the milk and pudding mix on low speed for 2 minutes; beat in vanilla. Fold in 3 cups whipped topping.
Pour 1-1/3 cups of the pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. Garnish with additional banana slices if desired. Refrigerate until serving. Yield: 8 servings.

Nutritional Analysis: One piece (prepared with fat-free milk, sugar-free pudding mix, reduced-fat whipped topping and a reduced-fat graham cracker crust) equals 274 calories, 8 g fat (6 g saturated fat), 1 mg cholesterol, 612 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

TUESDAY - JANUARY 19, 2009

One-Pot Chili

“This hearty entree is low in fat and full of flavor. I love that you can cook the dried pasta right in the chili. One less pot to wash! This also reheats in the microwave perfectly.” Dawn Forsberg — Saint Joseph, Missouri

6 Servings
Prep: 25 min.
Cook: 15 min.

Ingredients
1 pound lean ground turkey
1 small onion, chopped
1/4 cup chopped green pepper
1 teaspoon Crisco® Light Olive Oil or Canola Oil
2 cups water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (8 ounces) no-salt-added tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups uncooked multigrain penne pasta
1/4 cup reduced-fat sour cream
1/4 cup minced fresh cilantro

Directions
In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain.
Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. Serve with sour cream; sprinkle with cilantro. Yield: 6 servings (2 quarts).

Nutrition Facts: 1-1/3 cups with 2 teaspoons sour cream equals 384 calories, 10 g fat (2 g saturated fat), 64 mg cholesterol, 598 mg sodium, 47 g carbohydrate, 8 g fiber, 25 g protein

MONDAY - JANUARY 18, 2009

Upside-Down Orange French Toast

“I like to serve this for breakfast when we have overnight guests or for a holiday brunch. It gives Florida visitors a taste of sunshine!”

6 Servings
Prep: 25 min. + chilling
Bake: 25 min.

Ingredients
1/2 cup butter, melted
1/2 cup sugar
1/4 cup chopped pecans
2 tablespoons grated orange peel
2 teaspoons ground cinnamon
12 slices French bread (3/4 inch thick)
4 ounces cream cheese, cubed
8 eggs
1 cup orange juice
1 tablespoon orange liqueur, optional
1/2 teaspoon butter flavoring

Directions
Place butter in a 13-in. x 9-in. baking dish. Combine the sugar, pecans, orange peel and cinnamon; sprinkle over butter. Arrange bread in dish. Dot with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted near the center comes out clean. To serve, invert slices onto plates. Yield: 6 servings.

Nutrition Facts: 2 pieces equals 517 calories, 33 g fat (16 g saturated fat), 343 mg cholesterol, 470 mg sodium, 42 g carbohydrate, 2 g fiber, 14 g protein.

FRIDAY - JANUARY 15, 2009

Pepperoni Lasagna Roll-Ups

My husband is in the military, and when he is away from home, it's hard to come up with meals just for myself. After finding I had some leftover items from making lasagna, I came up with this recipe. —Jennifer Juday, Copperas Cove, Texas

3 Servings
Prep: 25 min.
Bake: 25 min.

Ingredients
3 lasagna noodles
3/4 cup ricotta cheese
1/2 teaspoon minced chives
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
24 slices pepperoni
3 slices Swiss cheese, cut into thirds
1 cup meatless spaghetti sauce
1/4 cup shredded Parmesan cheese

Directions
Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up.
Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly.

Sprinkle with Parmesan. Let stand for 5 minutes before serving. Yield: 3 servings.

Nutrition Facts: 1 roll-up equals 410 calories, 22 g fat (13 g saturated fat), 68 mg cholesterol, 894 mg sodium, 30 g carbohydrate, 2 g fiber, 23 g protein.

TUESDAY - JANUARY 12, 2009

Sausage Pie

When I was growing up, Mom made this tasty casserole often in summer for our family and guests. It's a great use of garden vegetables, and the sausage adds comforting flavor. I'm sure you'll enjoy it as much as we do. —Sally Holbrook, Pasadena, California

6-8 Servings
Prep: 20 min.
Bake: 30 min.

Ingredients
16 fresh pork sausage links (about 1 pound)
1/2 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
1 tablespoon canola oil
3 cups cooked long grain rice
4 to 5 medium tomatoes, peeled and chopped
1 package (10 ounces) frozen corn, thawed
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
1 cup soft bread crumbs
2 tablespoons butter, melted

Directions
Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.

In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.

MONDAY - JANUARY 4, 2009

Italian Meat Loaf Sandwich

You’ll only need leftover meat loaf and five ingredients to make these yummy sandwiches that are easy to prepare on a griddle. You can even cook the sandwiches in a panini grill or countertop indoor grill. Feel free to use leftover homemade meat loaf, purchase meat loaf from the deli or purchase cooked meat loaf in the convenience packaged food section in the meat department.

6 Servings
Prep/Total Time: 30 min.

Ingredients
1/4 cup butter, softened
12 slices Italian bread (3/4 inch thick)
6 slices provolone cheese
1/3 cup pizza sauce
1/2 cup giardiniera
6 slices cooked meat loaf, warmed

Directions
Butter one side of each slice of bread. Place six slices on a griddle, buttered side down. Layer with the cheese, pizza sauce, giardiniera, meat loaf and remaining bread, buttered side up. Cook over medium heat until golden brown, turning once. Yield: 6 servings.

Nutrition Facts: One serving (1 each) equals 1,175 calories, 73 g fat (35 g saturated fat), 174 mg cholesterol, 1,937 mg sodium, 71 g carbohydrate, 7 g fiber, 59 g protein.

THURSDAY - DECEMBER 31, 2009

Countdown Cheesecake

Tick-tock...tick-tock...guests will surely count down the minutes until they can dig into this creamy strawberry cheesecake, then ask for seconds.

8-10 Servings
Prep: 20 min. + chilling
Bake: 10 min. + cooling

Ingredients
1-1/2 cups graham cracker crumbs (about 24 squares)
3 tablespoons sugar
1/3 cup butter, melted

FILLING:
2 cartons (8 ounces each) Kraft Philadelphia® - Cream Cheese Spread Strawberry
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
1-1/2 cups sliced fresh strawberries
Red decorating gel
1 fresh strawberry, halved

Directions
In a bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1 in up the sides of a greased 9-in. springform pan. Bake at 325° for 10 minutes; cool.

In a bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Gently spread a third of the filling over crust. Arrange strawberries on top. Spoon remaining filling over berries; smooth top. Refrigerate overnight.
With decorating gel, pipe numerals and the minute and hour hands for a clock dial on the cheesecake. Place strawberry halves at the tips of the clock hands. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 301 calories, 18 g fat (12 g saturated fat), 34 mg cholesterol, 209 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

WEDNESDAY - DECEMBER 30, 2009

Navajo Tacos

10-12 Servings
Prep: 10 min. + rising
Cook: 45 min.

Ingredients
1 loaf frozen white bread dough, thawed
FILLING:
1 pound ground beef
1 pound hot bulk pork sausage
1 envelope taco seasoning
1 can (15 ounces) pinto beans, rinsed and drained
1/2 cup water
Oil for deep-fat frying
Chopped tomato
Finely chopped onion
Shredded lettuce
Shredded cheddar cheese
Taco sauce

Directions
Allow dough to rise. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside.

After dough rises, punch down. Make tortillas by dividing dough onto 10 to 12 equal balls. Using a small amount of flour, roll each ball into an 8-in. circle (tortillas should be thin).

Fry each tortilla in 1/4-in. hot oil until golden brown, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce. Yield: 10-12 servings.

TUESDAY - DECEMBER 29, 2009

Tuna Salad Pockets

"Yogurt in place of mayonnaise gives these easy-to-assemble sandwiches a lighter refreshing touch." remarks Ethel Bazoian of Los Angeles, California. "Celery and walnuts add crunch."

This recipe is:

2 Servings
Prep/Total Time: 10 min.

Ingredients
1 can (6 ounces) tuna, drained and flaked
1/4 cup thinly sliced celery
1/4 cup chopped walnuts
1/4 cup plain yogurt
3 tablespoons sweet pickle relish
1 green onion, sliced
2 pita breads (6 inches), halved

Directions
In a small bowl, combine the first six ingredients. Spoon into pitas. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 412 calories, 11 g fat (2 g saturated fat), 29 mg cholesterol, 824 mg sodium, 46 g carbohydrate, 3 g fiber, 32 g protein.

Tuna Salad Tortilla
Make your favorite tuna salad recipe and spread it on a tortilla. Add chopped tomato and lettuce, roll up and serve.

MONDAY - DECEMBER 28, 2009

New Year's Eve Cupcakes

What better way to ring in the new year than with cupcakes!? To decorate, simply mold Air Head candies into champagne bottles, flutes and streamers. Happy New Year! —Taste of Home Food Styling Team

24 Servings
Prep: 1 hour

Ingredients
1 can (16 ounces) vanilla frosting
Cupcakes of your choice
Assorted jimmies
Green, white and red Air Head candies
Gold pearl dust

Directions
Frost cupcakes and sprinkle with jimmies. If necessary, microwave candies on high for 3- to 5-second intervals to soften. Form green candies into champagne bottles. Cut squares from white candies to form labels; press gently onto bottles to attach. Brush bottle tops with pearl dust.
Shape white candy into champagne flutes. Cut thin strips of red candies; twist to form streamers. Decorate cupcakes with bottles, champagne flutes and streamers as desired. Store in an airtight container. Yield: varies.

FRIDAY - DECEMBER 25, 2009



YES LORD! WE DO HAVE POVERTY IN THE GOOD OL' U.S.A!
PLEASE REMEMBER THOSE WHO ARE LESS FORTUNATE THAN US!
WHAT WOULD JESUS WANT US TO DO FOR CHRISTMAS?

THURSDAY - DECEMBER 24, 2009

Fiesta Pinwheels

Whenever I serve these make-ahead appetizers, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be bringing her recipe home for the holidays.

This recipe is:

20 Servings
Prep: 15 min. + chilling

Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning
Dash garlic powder
1 can (4-1/2 ounces) chopped ripe olives, drained
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) finely shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas (10 inches)
Salsa

Directions
In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla.
Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa. Yield: about 5 dozen.

Editor's Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.

Nutrition Facts: 1 serving (3 each) equals 170 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 402 mg sodium, 15 g carbohydrate, 3 g fiber, 5 g protein.

WEDNESDAY - DECEMBER 23, 2009

CINNAMON ROLLS

Prep Time: 30 minutes
Proof Time: 1 hour, 45 minutes
Bake Time: 25 to 30 minutes

Rolls:
1 cup mashed potatoes from 2 medium potatoes
1 cup reserved potato water
3/4 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
2 eggs
8-1/2 to 9 1/2 cups flour

Filling:
1/2 cup butter, softened
1 cup sugar
1-1/2 tablespoons Tone’s® or Spice Islands® Ground Cinnamon

Icing:
3 cups powdered sugar
6 tablespoons butter, softened
1 teaspoon Tone’s® or Spice Islands® Pure Vanilla Extract
5 to 6 tablespoons milk

Directions
Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Add eggs, 2 cups flour and yeast mixture to potato mixture. Continue adding flour, 1 cup at a time until soft dough forms.

Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft free place about 1 hour, until doubled.

Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan.

Repeat with remaining dough. Cover and let rise 30 to 45 minutes.

Bake in preheated 350°F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

MONDAY - DECEMBER 21, 2009

Fruity Brownie Pizza

In Laverne, Oklahoma, Nancy Johnson starts with a basic brownie mix to create this luscious treat that's sure to impress company. "Sometimes I add mandarin oranges for even more color," Nancy notes.

12-14 Servings
Prep: 20 min. + chilling
Bake: 15 min. + cooling

Ingredients
1 package fudge brownie mix (8-inch square pan size)
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
3/4 cup pineapple tidbits with juice
1 small firm banana, sliced
1 medium kiwifruit, peeled and sliced
1 cup sliced fresh strawberries
1/4 cup chopped pecans
1 ounce semisweet chocolate
1 tablespoon butter

Directions
Prepare brownie batter according to package directions. Spread onto a greased 12-in. pizza pan. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

In a large bowl, beat cream cheese and sugar until smooth. Spread over brownie crust. Drain pineapple, reserving juice. Toss banana slices with juice; drain well. Arrange the banana, kiwi, strawberries and pineapple over cream cheese layer; sprinkle with pecans.

In a small microwave-safe bowl, melt chocolate and butter; stir until smooth. Drizzle over fruit. Cover and refrigerate for 1 hour. Yield: 12-14 servings

FRIDAY - DECEMBER 18, 2009

Banana Cheesecake Pie

“I came up with this recipe when I needed to make something sweet for a family gathering. It's a quick combination of two classic desserts.” Kelly Haberny - West Carrollton, Ohio

8 Servings
Prep: 25 min. + chilling

Ingredients
1 package (11.1 ounces) no-bake home-style cheesecake mix
1/2 cup crushed vanilla wafers (about 15 wafers)
2 tablespoons sugar
1/2 cup cold butter
1 cup plus 1-1/2 cups milk, divided
1 package (3.4 ounces) instant banana cream pudding mix
2 medium bananas, cut into 1/4-in. slices
1 cup whipped topping
1/4 cup chopped pecans, toasted

Directions
In a large bowl, combine contents of the crust mix, wafers and sugar; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. In a large bowl, beat 1 cup milk and contents of filling mix on low speed until blended. Beat on medium for 3 minutes or until smooth (filling will be thick). Spoon into the crust. Chill for 30 minutes.

Meanwhile, in a small bowl, whisk remaining milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set (pudding will be stiff). Arrange banana slices over filling. Spread with pudding, then whipped topping. Sprinkle with pecans. Chill for at least 1 hour before serving. Yield: 8 servings.

Nutrition Facts: 1 piece equals 468 calories, 22 g fat (12 g saturated fat), 38 mg cholesterol, 594 mg sodium, 64 g carbohydrate, 2 g fiber, 5 g protein.

Banana Basics
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.

THURSDAY - DECEMBER 17, 2009

Chocolate-Mint Truffle Cookies

These truffle-like cookies will wow guests at any holiday gathering and steal the show on the dessert table.

WEDNESDAY - DECEMBER 16, 2009

PEANUT BUTTER COOKIE CUPS
"These cookies have a sweet peanut butter cup center."

Original Recipe Yield 40 cookies

Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

TUESDAY - DECEMBER 15, 2009

Overnight Cherry Danish

"These rolls with their cherry-filled centers melt in your mouth and put a touch of holiday color on your table. They store well, unfrosted, in the freezer." Leann Sauder, Tremont, Illinois

36 Servings
Prep: 1-1/2 hours + rising
Bake: 15 min.

Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter
1-1/2 cups warm half-and-half cream (110° to 115°)
6 egg yolks, beaten
1 can (21 ounces) cherry pie filling

ICING:
2 tablespoons butter, softened
3 cups confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream

Directions
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Cover and refrigerate overnight.

Punch down dough; divide into quarters. Roll each portion into an 18-in. x 4-in. rectangle; cut into 1-in. x 4-in. strips.

Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each roll. Fill each with about 1 tablespoon pie filling.

Bake at 350° for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
For icing, in a large bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, vanilla, salt and enough cream to achieve a drizzling consistency. Drizzle over rolls. Yield: 3 dozen.

Nutrition Facts: 1 Danish equals 218 calories, 8 g fat (5 g saturated fat), 55 mg cholesterol, 188 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

MONDAY - DECEMBER 14, 2009

Marbled Greeting Cookies

These festive goodies are like little Christmas cards with holiday wishes for your guests. Using a fluted pastry wheel gives the edges a pretty, ruffled finish.

24 Servings
Prep: 20 min. + chilling
Bake: 10 min./batch + cooling

Ingredients
1/2 cup butter, softened
1/3 cup shortening
1 cup sugar
1 egg
1/3 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
Red and green food coloring
1 tube white decorating gel

Directions
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.
Divide dough into thirds. Tint one portion red and one portion green; leave one portion plain. Wrap in plastic wrap; chill for 30 minutes or until easy to handle.

Drop dough by tablespoonfuls, randomly alternating colors, onto a lightly floured surface. Press together, forming a 13-in. x 4-1/2-in. rectangle. Roll out dough to 1/4-in. thickness, forming a 15-in. x 8-in. rectangle. Using a fluted pastry wheel, cut dough in half lengthwise. Cut each half into 12 strips measuring 4 in. x 1-1/4 in.
Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. Use decorating gel to write greetings on cookies. Yield: 2 dozen.

FRIDAY - DECEMBER 11, 2009

Cherry Peanut Butter Balls

Years ago, I saved this festive recipe and made it only at Christmastime. But my grandkids loved the sweet combination of peanut butter, chocolate and cherries so much that now I mix up a batch anytime they ask or visit!

24 Servings
Prep: 30 min. + chilling

Ingredients
1/2 cup butter, softened
1 cup peanut butter
1 teaspoon vanilla extract
2 cups confectioners' sugar
24 to 26 maraschino cherries with stems
Additional confectioners' sugar
2 cups (12 ounces) semisweet chocolate chips
1/4 cup shortening

Directions
In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add confectioners' sugar and mix well. Cover and refrigerate for at least 1 hour.

Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Refrigerate for at least 1 hour or until set. Yield: about 2 dozen.

Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Nutrition Facts: 1 serving (1 each) equals 233 calories, 15 g fat (6 g saturated fat), 10 mg cholesterol, 90 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

THURSDAY - DECEMBER 10, 2009

Sour Cream Peach Pecan Pie

Fresh peaches, good Southern pecans and real vanilla make this pie a special summertime treat.—Sherrell Dikes, Holiday Island, Arkansas

8 Servings
Prep: 30 min.
Bake: 45 min. + cooling

Ingredients
Pastry for single-crust pie (9 inches)
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract

TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter

Directions
Line a 9-in. pie plate with pastry; trim and flute edges.
In a large bowl, combine peaches and preserves. Transfer to pastry. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.

Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to prevent overbrowning.

Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.

Nutrition Facts: 1 piece equals 533 calories, 22 g fat (11 g saturated fat), 117 mg cholesterol, 159 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.

FRIDAY - DECEMBER 4, 2009

Santa Pancakes

For a meal sure to make little eyes shine bright, try this adorable breakfast from our Test Kitchen. The cinnamon-flavored pancakes feature cherries and whipped cream, so they look just like the jolly ol’ elf himself.

9 Servings
Prep/Total
Time: 30 min.

Ingredients
2 cups biscuit/baking mix
1 teaspoon ground cinnamon
2 eggs, beaten
1 cup milk
1 teaspoon vanilla extract
2 medium bananas, sliced
18 semisweet chocolate chips
1 can (21 ounces) cherry pie filling
Whipped cream in a can

Directions
In a large bowl, combine baking mix and cinnamon. Combine the eggs, milk and vanilla; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Place pancakes on individual plates. For Santa's eyes, place two banana slices on each pancake; top with a chocolate chip. For ears, cut remaining banana slices in half; place on either side of pancake. For nose, remove nine cherries from pie filling; place one in the center of each pancake. Spoon 1/4 cup pie filling above pancake for hat. Use whipped cream to spray the beard, hat brim and pom-pom. Yield: 9 servings.

Nutrition Facts: 1 serving (1 each) equals 255 calories, 7 g fat (2 g saturated fat), 51 mg cholesterol, 376 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.

THURSDAY - DECEMBER 3, 2009

Peanut Butter and Jelly Cookies

A fun twist on the lunch box classic, the colorful jam filling makes these cookies ideal for the holiday treat table.

60 Servings
Ready In Time 1 hour, 30 minutes

Ingredients
1 cup sugar, plus extra for rolling dough
1 cup firmly packed brown sugar
1 cup Crisco® Butter Shortening
1 cup Jif® Creamy Peanut Butter
2 large eggs
1/4 cup milk
2 tsps. vanilla extract
3 1/2 cups Pillsbury BEST® All Purpose Flour
2 tsps. baking soda
1 tsp. salt
3/4 cup Smucker's ® Strawberry Jelly, or any Smucker's® Jam, Jelly or preserves of your choice

Directions
Heat oven to 375°F.
Beat together sugar, brown sugar, shortening and peanut butter. until blended. Add eggs, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat well. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet.

Bake 10 to 12 minutes. Remove from oven. Cool 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon. Fill each depression with about 1/2 teaspoon jelly. Cool completely. Yield: 5 dozen.

WEDNESDAY - DECEMBER 2, 2009

Homemade Peanut Butter Cups

Make a lasting impression on Valentine’s Day with this luscious candy featuring a dark chocolate shell and a gooey peanut butter center. Your sweetie will appreciate the colorful sprinkles on top, too.— LaVonne Hegland, St. Michael, Minnesota

36 Servings
Prep: 20 min. + chilling

Ingredients
1 cup creamy peanut butter, divided
4-1/2 teaspoons butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional

Directions
In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.

Nutrition Facts: 1 piece equals 123 calories, 8 g fat (4 g saturated fat), 2 mg cholesterol, 76 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

TUESDAY - DECEMBER 1, 2009

St. Nick Cupcakes

It's easy to make these holiday cupcakes with ingredients commonly found at your local grocery store. Perfect for celebrating St. Nicholas' Day, as well as Santa Claus himself!

24 Servings
Prep: 2 hours

Ingredients
1 to 2 cans vanilla frosting (16 ounces each)
Cupcakes and miniature cupcakes of your choice
Red sprinkles
Ivory paste food coloring
Candy-coated sunflower kernels
Red shoestring licorice
Starburst candies
Miniature marshmallows
Corn syrup
White nonpareils

Directions
Frost a cupcake; dip the top in red sprinkles. Tint a small amount of frosting ivory. Using ivory frosting, frost a miniature cupcake for the face. Lay cupcake on its side on top of sprinkled cupcake; secure each with a toothpick. Pipe frosting onto face for hair and beard. Attach sunflower kernels for eyes and nose and a licorice piece for the mouth.

For hat, place four red Starburst candies on a small piece of waxed paper; microwave on high for 3-5 seconds or until softened. Place candies side by side, using a rolling pin, roll candies together to 1/8-in. thickness. Cut into a triangle; form into a cone shape. Press seam to seal; gently form around a small ball of plastic wrap into a hat shape.

For pom-poms, cut marshmallows in half; roll each half in corn syrup then in nonpareils. Press onto the tip of hat and around brim. Remove plastic wrap from inside hat; attach to head with frosting. Repeat. Yield: varies

MONDAY NOVEMBER 30, 2009

Spiced Chili

My father was a cook in the Army and taught me the basics in the kitchen. My childhood baby-sitter inspired my love of cooking, too...in fact, she gave me this recipe. —Julie Brendt, Antelope, California

12 Servings
Prep: 20 min.
Cook: 4 hours

Ingredients
1-1/2 pounds ground beef
1/2 cup chopped onion
4 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 cup water
2 bay leaves
1/4 cup chili powder
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon dried basil
1 tablespoon Italian seasoning
1 tablespoon dried thyme
1 tablespoon pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
Shredded cheddar cheese, optional

Directions
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings. Cover and cook on low for 4-5 hours. Discard bay leaves. Garnish with cheese if desired. Yield: 12 servings (about 3 quarts).

Nutritional Analysis: 1 cup equals 236 calories, 7 g fat (3 g saturated fat), 38 mg cholesterol, 1,240 mg sodium, 25 g carbohydrate, 6 g fiber, 18 g protein.

FRIDAY NOVEMBER 27, 2009

Banana Cream Pie

Cream pies are my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty topped with almonds…and it cuts easily, too. —Jodi Grable, Springfield, Missouri

6-8 Servings
Prep: 10 min.
Cook: 15 min. + chilling

Ingredients
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 eggs, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
2 large firm bananas
1 pastry shell (9 inches), baked
1 cup heavy whipping cream, whipped
1 tablespoon sliced almonds, toasted

Directions
In a large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.

Slice the bananas into pastry shell; pour custard over top. Spread with whipped cream; sprinkle with almonds. Chill for 6-8 hours or overnight. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 433 calories, 22 g fat (11 g saturated fat), 103 mg cholesterol, 358 mg sodium, 55 g carbohydrate, 1 g fiber, 6 g protein

TUESDAY NOVEMBER 24, 2009

Easy Pumpkin Pie

Pumpkin pie does not have to be difficult to make. This recipe has a wonderful taste and will be a hit a your holiday meal.—Marty Rummel, Trout Lake, Washington

8 Servings
Prep: 10 min.
Bake: 50 min. + cooling

Ingredients
3 eggs
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
Additional pie pastry, optional
Whipped cream, optional

Directions
In a large bowl, beat the first 10 ingredients until smooth; pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.
If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.

Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Yield: 8 servings.

Nutrition Facts: 1 piece equals 275 calories, 11 g fat (5 g saturated fat), 94 mg cholesterol, 306 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.

MONDAY NOVEMBER 23, 2009

Herb-Roasted Turkey

Add wonderful flavor to your turkey dinner through the use of delicious herbs. Make sure you use the drippings for a delicious gravy!— Taste of Home Test Kitchen, Greendale, Wisconsin

14 Servings
Prep: 20 min.
Bake: 3-1/4 hours + standing

Ingredients
1/2 cup Crisco® Pure Olive Oil, divided
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 turkey (14 to 16 pounds)
8 fresh sage leaves plus 4 fresh sage sprigs, divided
6 fresh thyme sprigs, divided
4 medium onions
5 celery ribs
5 medium carrots
3 medium parsnips

Directions
In a small bowl, combine 1/4 cup oil, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Place sage leaves and two thyme sprigs under the skin. Secure skin to underside of breast with toothpicks.
Cut onions into wedges and the celery, carrots and parsnips into 2-in. lengths. Place about a fifth of the onions, celery and carrots in the turkey cavity; add sprigs and remaining thyme. Place remaining vegetables in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining oil.
Bake at 325° for 3-1/4 to 3-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving turkey. Discard vegetables; use drippings to make gravy. Yield: 14 servings.

Nutrition Facts: 8 ounces cooked turkey equals 599 calories, 32 g fat (8 g saturated fat), 245 mg cholesterol, 342 mg sodium, 1 g carbohydrate, trace fiber, 72 g protein.

FRIDAY NOVEMBER 20, 2009

Miniature Peanut Butter Cheesecakes

"These yummy treats, with a peanut butter cup inside, were handed down to me from my mother," notes Mary Ann Dell of Phoenixville, Pennsylvania. They're perfect for holidays or any special occasion.

6 Servings
Prep: 20 min.
Bake: 15 min. + chilling

Ingredients
1/3 cup graham cracker crumbs
1 tablespoon sugar
5 teaspoons butter, melted

FILLING:
4 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons all-purpose flour
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
6 miniature peanut butter cups

Directions
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of six paper-lined muffin cups; set aside.

In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture.
Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours. Yield: 6 servings.

Nutrition Facts: 1 cheesecake equals 201 calories, 13 g fat (7 g saturated fat), 51 mg cholesterol, 136 mg sodium, 19 g carbohydrate, trace fiber, 3 g protein.

THURSDAY NOVEMBER 19, 2009

Makeover Pizza Pasta Salad

This remake of a recipe cuts the fat in half, reduced the calories and cholesterol by a third and reduce the sodium by a fifth. Yet there's still plenty of flavor in this dish to please your family's palate.—Taste of Home Test Kitchen, Greendale, Wisconsin

7 Servings
Prep:
20 min. + chilling

Ingredients
8 ounces uncooked spiral pasta
1/2 teaspoon cornstarch
1/3 cup water
1/4 cup Parmesan cheese
1/2 cup red wine vinegar
2 tablespoons Crisco® Extra Virgin Olive Oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1-1/2 cups halved cherry tomatoes
3/4 cup shredded reduced-fat cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
1/2 cup sliced green onions
1/2 cup sliced turkey pepperoni (about 1-1/2 ounces)

Directions
Cook pasta according to package directions. In a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in the Parmesan cheese, vinegar, oil, oregano, salt, garlic powder and pepper. Drain pasta; rinse in cold water
In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 7 servings.

Nutritional Analysis: One serving (1 cup) equals 255 calories, 11 g fat (5 g saturated fat), 26 mg cholesterol, 403 mg sodium, 25 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

WEDNESDAY NOVEMBER 18, 2009

Pumpkin Gingerbread Trifle

Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast for your eyes and your stomach. —Amy Geiser, Fairlawn, Ohio

25 Servings
Prep: 40 min. + chilling

Ingredients
2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions
Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).

Nutrition Facts: 1 cup equals 250 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 272 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.

TUESDAY NOVEMBER 17, 2009

Cheese Meatballs Recipe

I often rely on these rich, cheesy meatballs for party appetizers. Or serve them alongside a tossed salad for a quick meal in minutes.—Rachel Frost, Tallula, Illinois

16 Servings
Prep: 20 min.
Bake: 15 min.

Ingredients
3 cups (12 ounces) finely shredded cheddar cheese
1 cup biscuit/baking mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pound lean ground beef (90% lean)

Directions
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan.
Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain. Yield: about 4 dozen.

Nutrition Facts: 1 serving (3 each) equals 148 calories, 9 g fat (6 g saturated fat), 36 mg cholesterol, 314 mg sodium, 5 g carbohydrate, trace fiber, 10 g protein.

Freeze Cheese Before Shredding
Before shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland

MONDAY NOVEMBER 16, 2009

Turkey Cheese Ball Recipe

While the real bird is roasting, you can present your guests with this tasty Thanksgiving turkey. Our flock of clever Test Kitchen cooks dreamed up the recipe for this festive cheese ball centerpiece.

12 Servings
Prep: 45 min. + chilling

Ingredients
2 packages (8 ounces each) reduced-fat cream cheese
6 ounces deli smoked turkey, finely chopped
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

DECORATIONS:
3 packages (3 ounces each) cream cheese, softened
2 tablespoons milk
Brown, orange and yellow paste food coloring
6 large oval crackers
1 large sweet red pepper
1 small yellow summer squash
1 cup pecan halves
Assorted crackers

Directions
In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.
Using the red pepper, form the turkey head, neck and snood. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Yield: 1 cheese ball (3 cups).

Editor’s Note: This recipe was tested with Townhouse Oval Bistro crackers

FRIDAY NOVEMBER 13, 2009

Pizza Casserole

"A friend from church gave me the recipe for this satisfying casserole for the slow cooker," reports Julie Sterchi of Harrisburg, Illinois. "It's always one of the first dishes emptied at potlucks, and it can easily be adapted to personal tastes."

12 Servings
Prep: 25 min.
Cook: 1 hour

Ingredients
3 pounds ground beef
1/2 cup chopped onion
1 jar (28 ounces) spaghetti sauce
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper
1 package (16 ounces) wide egg noodles, cooked and drained
2 packages (3-1/2 ounces each) sliced pepperoni
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions
In a Dutch oven, brown beef and onion over medium heat until meat is no longer pink; drain. Add spaghetti sauce, mushrooms, salt, garlic powder, oregano and pepper; heat through.
Spoon 4 cups into a 6-qt. slow cooker. Top with half of the noodles, pepperoni and cheeses. Repeat layers. Cover and cook on high for 1 hour or until cheese is melted. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 534 calories, 26 g fat (13 g saturated fat), 131 mg cholesterol, 1,009 mg sodium, 36 g carbohydrate, 3 g fiber, 37 g protein.

THURSDAY NOVEMBER 12, 2009

Apple Butter Pumpkin Pie

The addition of apple butter gives this pumpkin pie a slightly fruity flavor. I'm always happy to share reliable recipes like this.

6-8 Servings
Prep: 25 min.
Bake: 50 min. + cooling

Ingredients
3 eggs
1 cup canned pumpkin
1 cup apple butter
3/4 cup packed brown sugar
1 can (5 ounces) evaporated milk
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, cloves and nutmeg
1 unbaked pastry shell (9 inches)
Whipped cream, optional

Directions
In a large bowl, combine the first seven ingredients. Whisk in salt and spices until well blended. Pour into pastry shell.
Bake at 400° for 50-55 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil during the last 20 minutes if necessary. Cool on wire rack. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 328 calories, 10 g fat (5 g saturated fat), 92 mg cholesterol, 304 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.

WEDNESDAY NOVEMBER 11, 2009

Savory Grilled Turkey Recipe

My family likes this recipe so much that we tried grilling in a sheltered spot during the winter. It worked! Now we can enjoy this juicy, grilled bird all year long.

12 Servings
Prep: 15 min.
Grill: 2 hours + standing

Ingredients
1 turkey (12 pounds)
1 cup butter, cubed
1/2 cup cider vinegar
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon A.1. steak sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Louisiana-style hot sauce

Directions
Remove giblets from turkey (discard or save for another use). Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together.
Place turkey over drip pan; grill, covered, over indirect medium heat for 1 hour.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside 2/3 cup for serving.
Grill turkey 1-2 hours longer or until a meat thermometer reads 180°, basting frequently with remaining sauce. Cover and let stand for 15 minutes before carving. Serve with reserved sauce. Yield: 12 servings.

Nutrition Facts: 8 ounces cooked turkey with 1 tablespoon sauce equals 670 calories, 40 g fat (17 g saturated fat), 285 mg cholesterol, 515 mg sodium, 2 g carbohydrate, trace fiber, 72 g protein.

TUESDAY NOVEMBER 10, 2009

Sweet Potato Waffles Recipe

Cardamom and pecans really make the flavor of these special waffles stand out. I make them when I have leftover sweet potatoes.—Mickey Turner, Grants Pass, Oregon

5 Servings
Prep: 20 min.
Cook: 5 min./batch

Ingredients
1-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
3 eggs, separated
1 cup (8 ounces) sour cream
1 cup cold mashed sweet potatoes
1/2 cup milk
1/4 cup butter, melted
3/4 cup chopped pecans
Maple syrup, optional

Directions
In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup. Yield: 10 waffles.

Nutrition Facts: 2 waffles equals 554 calories, 34 g fat (14 g saturated fat), 185 mg cholesterol, 507 mg sodium, 48 g carbohydrate, 4 g fiber, 13 g protein.

Trick for Fluffy Pancakes & Waffles
For very light and tender pancakes or waffles, separate the egg and beat the white until stiff. Stir the yolk and other liquid ingredients into the dry ingredients, then fold in the beaten egg white. —Jonelle W., Trenton, Michigan

MONDAY NOVEMBER 9, 2009

Pumpkin Cheesecake Dessert

With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona

24 Servings
Prep: 25 min.
Bake: 40 min. + chilling

Ingredients
32 gingersnap cookies, crushed (about 1-1/2 cups)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 eggs, lightly beaten
Dash ground nutmeg
Maple syrup

Directions
In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
Cut into squares; serve with syrup. Refrigerate leftovers. Yield: 24 servings.

Nutrition Facts: 1 serving (1 piece) equals 143 calories, 7 g fat (4 g saturated fat), 60 mg cholesterol, 122 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein

FRIDAY NOVEMBER 6, 2009

Apple & Herb Roasted Turkey Recipe

"My daughter loves to help me make this moist, herb roasted turkey. Her job is to hand Mommy the ingredients - if she doesn't eat them first!" Kimberly Jackson, Gay, Georgia

14 Servings
Prep: 20 min.
Bake: 3 hours + standing

Ingredients
1/4 cup minced fresh sage
1/4 cup minced fresh rosemary
1 turkey (14 pounds)
1 medium apple, quartered
1 medium onion, halved
1 celery rib, halved
1/2 cup butter, melted
1/2 cup apple jelly, warmed

Directions
Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks.

Place breast side up on a rack in a roasting pan. Stuff turkey with apple, onion and celery. Brush with butter.
Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Brush with apple jelly. Cover and let stand for 15 minutes before removing toothpicks and carving. Yield: 14 servings.

Nutrition Facts: 8 ounces cooked turkey equals 626 calories, 31 g fat (11 g saturated fat), 262 mg cholesterol, 222 mg sodium, 10 g carbohydrate, trace fiber, 72 g protein

THURSDAY NOVEMBER 5, 2009

Sunny Morning Doughnuts

I love, love, love doughnuts but buying them can get expensive. This recipe is economical and so delicious. It beats any store-bought doughnut. —Sherry Flaquel, Cutler Bay, Florida

20 Servings
Prep: 30 min. + chilling
Cook: 5 min./batch

Ingredients
4-1/2 to 5 cups all-purpose flour
1-1/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
3 eggs, beaten
1 cup milk
1/4 cup canola oil
2 tablespoons orange juice
4 teaspoons grated orange peel
Oil for deep-fat frying
Confectioners' sugar

Directions
In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and salt. Combine the eggs, milk, oil, orange juice and peel; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour.

Turn onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners’ sugar. Yield: 20 doughnuts.

Nutrition Facts: 1 doughnut equals 249 calories, 10 g fat (1 g saturated fat), 33 mg cholesterol, 214 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein

WEDNESDAY NOVEMBER 4, 2009

Double-Cheese Macaroni Recipe

"A friend passed this recipe on to me and I made some changes that created this definite crowd pleaser. I make it for every family get together and I haven't found anyone, child or adult, who doesn't love this ooey, gooey macaroni and cheese." Sabrina DeWitt, Cumberland, Maryland

12 Servings
Prep: 25 min.
Bake: 20 min.

Ingredients
1 package (16 ounces) elbow macaroni
3 cups (24 ounces) 4% cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon garlic salt
3 cups half-and-half cream
1 cup milk
4 cups (16 ounces) shredded cheddar cheese

TOPPING:
1 cup dry bread crumbs
1/4 cup butter, melted

Directions
Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.

In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top.

Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Yield: 12 servings (1 cup each).

Nutrition Facts: 1 cup equals 681 calories, 37 g fat (24 g saturated fat), 136 mg cholesterol, 1,251 mg sodium, 51 g carbohydrate, 2 g fiber, 34 g protein.

TUESDAY NOVEMBER 3, 2009

Zesty Horseradish Meat Loaf
“This is a tasty, zippy meat loaf. Make sandwiches out of the leftovers and get double duty out of this delicious meat loaf with a kick. Nancy Zimmerman of Cape May Court House, New Jersey

8 Servings
Prep: 15 min.
Bake: 45 min. + standingIngredients

4 slices whole wheat bread, crumbled
1/4 cup milk
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup prepared horseradish
2 tablespoons Dijon mustard
2 tablespoons chili sauce
1 egg, lightly beaten
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1/2 cup ketchup

Directions
In a large bowl, soak bread in milk for 5 minutes. Drain and discard milk. Stir in the celery, onion, horseradish, mustard, chili sauce, egg, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well.
Shape into a loaf in an 11-in. x 7-in. baking dish coated with cooking spray. Spread top with ketchup. Bake at 350° for 45-55 minutes or until no pink remains and a meat thermometer reads 160°. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 slice equals 207 calories, 8 g fat (3 g saturated fat), 79 mg cholesterol, 640 mg sodium, 14 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat

MONDAY NOVEMBER 2, 2009

CLASSIC CINNAMON ROLLS

Prep Time: 30 minutes
Proof Time: 1 hour, 45 minutes
Bake Time: 25 to 30 minutes

Rolls:
1 cup mashed potatoes from 2 medium potatoes
1 cup reserved potato water
3/4 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
2 eggs
8-1/2 to 9 1/2 cups flour

Filling:
1/2 cup butter, softened
1 cup sugar
1-1/2 tablespoons Tone’s® or Spice Islands® Ground Cinnamon

Icing:
3 cups powdered sugar
6 tablespoons butter, softened
1 teaspoon Tone’s® or Spice Islands® Pure Vanilla Extract
5 to 6 tablespoons milk

Directions
Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Add eggs, 2 cups flour and yeast mixture to potato mixture. Continue adding flour, 1 cup at a time until soft dough forms.

Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft free place about 1 hour, until doubled.

Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan.

Repeat with remaining dough. Cover and let rise 30 to 45 minutes.

Bake in preheated 350°F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

THURSDAY OCTOBER 29, 2009

Pumpkin Lasagna

“I especially like this comforting fall dish because it’s vegetarian. Even friends who aren’t big fans of pumpkin are surprised by this delectable lasagna! Canned pumpkin and no-cook noodles make it a cinch to prepare.” Tamara Huron - Colorado Springs, Colorado

*required 6 Servings
Prep: 25 min.
Bake: 55 min. + standing

Ingredients
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Directions
In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutrition Facts: 1 piece equals 310 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 497 mg sodium, 32 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 fat,

TUESDAY OCTOBER 27, 2009

Sugar Ghost Cupcakes

“I had 10 neighborhood kids stop by to help me make these cupcakes for a bake sale, though I have no doubt that most of the treats never made it that far!” -Mysie Sabin, Franklin, Wisconsin

24 Servings
Prep: 3 hours
Bake: 20 min. + cooling

Ingredients
1 package (18-1/4 ounces) chocolate cake mix

FONDANT:
1 package (16 ounces) miniature marshmallows
4 to 5 tablespoons water
1 package (2 pounds) confectioners' sugar
1/2 cup shortening

DECORATING:
1 can (16 ounces) vanilla frosting
Blue, orange and green paste food coloring
Miniature peanut butter cups
Malted milk balls
Clear vanilla extract

Directions
Prepare and bake cake mix according to package directions for cupcakes; cool completely on wire racks.
In a large microwave-safe bowl, combine marshmallows and 2 tablespoons water. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until melted, stirring every 30 seconds. Stir in three-fourths of the sugar; turn onto a work surface coated with 3 tablespoons shortening.

Knead until smooth and pliable, gradually adding remaining sugar and shortening. If necessary, moisten with remaining water. Wrap fondant in plastic wrap to prevent it from drying out.

To decorate, set aside 1/4 cup frosting. Tint remaining frosting blue; frost cupcakes.

For ghosts: Invert two peanut butter cups and stack, securing together with a small amount of reserved frosting. Top with a malted milk ball, attaching with frosting. Repeat, forming 24 stacks
.
On a work surface lightly sprinkled with confectioners' sugar, roll a 1-1/4-in. ball of fondant into a 4-in. circle; drape over a stack. For eyes and mouth, gently cut out shapes using pastry tips. Repeat for remaining ghosts.
For pumpkins, stems and tendrils: Tint desired amount of fondant orange. Wrap fondant around malted milk balls; shape into pumpkins. Add imprint lines with a veining tool or toothpick.

For stems and tendrils, tint a small amount of fondant green. Shape into stems; attach to pumpkins using vanilla. For tendrils, roll out remaining green fondant; using a pizza cutter, cut into thin strips. Gently wrap strips around toothpicks; set aside to dry. (Tightly wrap any remaining fondant in plastic wrap and store in a resealable plastic bag for another use.)

To finish cupcakes: Place a small amount of reserved frosting on top of each cupcake; top with a prepared ghost. Carefully remove tendrils from toothpicks and attach to pumpkins, using vanilla. Attach pumpkins to cupcakes as desired. Yield: 2 dozen.

Editor’s Note: This recipe was tested in a 1,100-watt microwave. This recipe was tested with Kraft brand marshmallows.

MONDAY OCTOBER 26, 2009

Haunted Cookie Mansion

Our Test Kitchen has been up to some new tricks creating an eerie abode with cookie dough. Scaring up kids for a work crew will be easy. Just make sure your young ghosts and goblins don't devour all the sweet building materials.

32 Servings
Prep: 3 hours + standing
Bake: 15 min./batch + coolingIngredients
2 tubes (16-1/2 ounces each) refrigerated peanut butter cookie dough, softened 1 cup all-purpose flour

ICING AND ASSEMBLY:
4-1/2 cups confectioners' sugar
3 tablespoons meringue powder
1/2 teaspoon cream of tartar
6 tablespoons water
1 teaspoon vanilla extract
Orange paste food coloring
Pastry tips—round tips #4 and #2
1 cup semisweet chocolate chips, divided
2 oval cream-filled chocolate sandwich cookies
2 pretzel rods
1 yellow Fruit Roll-Up
3 pretzel sticks
Candy corn, additional pretzels sticks and oval cream-filled chocolate sandwich cookies (whole and crushed)

Directions
Combine cookie dough and flour. Press into two 15-in. x 10-in. x 1-in. baking pans lined with parchment paper. Bake at 350° for 12-15 minutes or until lightly browned. Cool completely before carefully removing to wire racks.
Trace full patterns onto waxed paper; cut out. Arrange patterns over cookies. With a sharp knife, cut out pieces. Score and cut out a door and windows as desired; set cutouts and cookie scraps aside.

To make icing: In a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar. Add water and vanilla. Beat on low speed for 1 minute; beat on high for 4-5 minutes or until stiff peaks form. Set aside 1 cup. Tint remaining icing orange. Cover icing between uses.

To assemble: Cut a small hole in the corner of a pastry or plastic bag; insert round tip #4. Fill bag with white icing; pipe along sides of front and one side section. Position at right angles to each other on a covered board. Press into place; prop with cans.

Pipe icing along inside edge for added stability. Repeat with second side piece and back; let dry. Pipe icing along top edge of house. Position one roof piece; repeat. Pipe icing along top edge of roof pieces.
For turret, pipe icing along sides of front and side section. Position at right angles to each other; repeat with back section. Press into place. Pipe icing along top edge of turret. Position one roof piece; repeat. Let dry.
To make tombstones: In a microwave-safe bowl, melt 1/2 cup chocolate chips; stir until smooth. Cut cookies in half widthwise; dip each half into chocolate. Let excess drip off and place on waxed paper; let stand for 15 minutes or until set. Cut a small hole in the corner of a pastry or plastic bag; insert round tip #2. Fill bag with icing; decorate tombstones as desired.

Finishing touches: Attach reserved door cutout to house front with icing. Top with a reserved window cutout; attach pretzel rods with icing for support beams. For caution tape, cut two 6-in.-long strips from fruit roll-up; attach across front of house.

Cut remaining window pieces in half. For "Beware" sign, decorate a window piece with icing; attach pretzel sticks. Let dry. Attach remaining window pieces for shutters.

Melt remaining chocolate chips; stir until smooth. Cut a small hole in the corner of pastry or plastic bag; insert tip #4. Fill bag with melted chocolate. Pipe over white icing; pull down chocolate with a toothpick.
Using orange icing, attach candy corn to roof. Decorate covered board as desired with crushed cookies, tombstones, sign, additional cookies and pretzel sticks. Yield: 1 mansion

FRIDAY OCTOBER 23, 2009

Jack-o'-Lantern Cream Puffs Recipe

These jack-o'-lanterns may look spooky on the outside, but inside is a creamy, sweet treat. The classic flavor of pumpkin pie spice will have all your ghosts and goblins screaming for more! Karalee Helminak, South Milwaukee, Wisconsin

12 Servings
Prep: 1 hour
Bake: 3 0 min. + coolingIngredients

1/2 cup water
1/4 cup butter, cubed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon pumpkin pie spice
2 eggs

FILLING:
4 ounces cream cheese, softened
1/2 cup canned pumpkin
2 tablespoons sugar
1/2 teaspoon pumpkin pie spice
3/4 cup whipped topping

FROSTING:
1/2 cup confectioners' sugar
2 teaspoons butter, softened
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
Green and orange food coloring
1 tablespoon baking cocoa

Directions
In a small saucepan, bring the water, butter and sugar to a boil. Combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop 12 rounded tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

For filling, in a small bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth. Pipe into cream puffs. Top each with 1 tablespoon whipped topping; replace tops.
For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Tint 1 tablespoon frosting green and 2 teaspoons orange; set aside. Stir cocoa into the remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting. Yield: 12 servings.

Nutrition Facts: 1 filled cream puff equals 152 calories, 9 g fat (6 g saturated fat), 57 mg cholesterol, 72 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.

THURSDAY OCTOBER 22, 2009

Frankenstein Cupcakes

For your Halloween party, these cupcakes are sure to impress all of your guests. They will disappear as soon as you set them out! —Taste of Home Food Styling Team

24 Servings Prep: 45 min.

Ingredients
1 to 2 cans (16 ounces each) chocolate frosting
Cupcakes of your choice
Large marshmallows
Corn syrup
Green and black sprinkles
M&M's miniature baking bits
Candy coated licorice
Directions
Spread frosting over cupcakes. Lightly coat marshmallows with corn syrup. Roll sides of marshmallows in green sprinkles; dip tops in black. Carefully place a marshmallow in the center of each cupcake.
For eyes, attach baking bits to the face of each marshmallow with a small amount of frosting; pipe pupils using frosting. Attach licorice candies to sides of head for bolts. Pipe frosting onto faces for mouths and stitches as desired. Yield: Varied.

TUESDAY OCTOBER 20, 2009

Creepy Spiders

Cake mix gives these chocolate sandwich cookies a head start. You can even have kids help assemble the "spiders!"—Nella Parker, Hersey, Michigan

24 Servings
Prep: 30 min.
Bake: 10 min.Ingredients

1 package (18-1/4 ounces) chocolate fudge cake mix
1/2 cup butter, melted
1 egg
1 can (16 ounces) chocolate frosting
Shoestring black licorice, cut into 1-1/2 inch pieces
1/4 cup red-hot candies

Directions
In a large bowl, combine the cake mix, butter and egg (dough will be stiff). Shape into 1-in. balls.
Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks.
Spread a heaping teaspoonful of frosting over the bottom of half of the cookies. Place four licorice pieces on each side of cookies for spider legs; top with remaining cookies. For eyes, attach two red-hot candies with frosting to top of spider. Yield: about 2 dozen.

MONDAY OCTOBER 19, 2009

Layered Turtle Cheesecake Recipe

"After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work." Sue Gronholz, Beaver Dam, Wisconsin

12 Servings Prep: 40 min. Bake: 1-1/4 hours + chilling

Ingredients
1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup heavy whipping cream
2 tablespoons chopped pecans

Optional garnish: pecan halves and additional caramel ice cream topping
Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.

Nutrition Facts: 1 slice (calculated without garnish) equals 664 calories, 46 g fat (25 g saturated fat), 182 mg cholesterol, 330 mg sodium, 55 g carbohydrate, 2 g fiber, 11 g protein.

FRIDAY OCTOBER 16, 2009

Ghoulish Fingers Recipe

We serve this fun finger food at our annual Halloween party alongside sandwich rolls and condiments.—Marilee Davieau, Allentown, Pennsylvania

24 Servings
PrepTotal Time: 25 min.Ingredients

3 packages (8 ounces each) assorted lunch meats
1 package (3 ounces) cream cheese, softened
12 grape tomatoes, halved lengthwise

Directions
Roll up each slice of lunch meat; spread a small amount of cream cheese at seam to secure roll. Insert a tomato half at one end of each roll to resemble a fingernail; secure the tomato in place with a small amount of cream cheese. Place seam side down on a platter. Cover and refrigerate until serving. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 39 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 96 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

WEDNESDAY OCTOBER 14, 2009

Pumpkin Spice Cupcakes with Cream Cheese Frosting

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time.—Debbie Wiggins, Longmont, Colorado

24 Servings
Prep: 25 min.
Bake: 20 min. + coolingIngredients

3/4 cup butter, softened
2-1/2 cups sugar
3 eggs
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

Nutrition Facts: 1 cupcake equals 340 calories, 14 g fat (8 g saturated fat), 62 mg cholesterol, 233 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.

TUESDAY OCTOBER 13, 2009

Spooky Spider Cake Recipe

Get ready to wow the crowd with this appetizing arachnid. By using different frosting techniques and traditional Halloween candy, you too can create this fun creepy crawler! Gina M. Feger, Louisville, Kentucky

18-20 Servings
Prep: 2 hours Bake: 40 min. + coolingIngredients

CHOCOLATE CAKE:
1 package (18-1/4 ounces) chocolate cake mix
1-1/2 cups water
2 eggs
WHITE CAKE:
1 package (18-1/4 ounces) white cake mix
1-1/3 cups water
2 eggs
FROSTING:
2 cups shortening
1/4 cup plus 2 tablespoons water, divided
2 teaspoons clear vanilla extract
2 pounds confectioners' sugar
2 tablespoons meringue powder
Purple and black paste food coloring
3/4 cup baking cocoa
1/4 teaspoon light corn syrup
ASSEMBLY:
2 wooden dowels (2 inches x 1/4 inch)
1 cardboard cake circle (6 inches)
16 wooden toothpicks
8 black twist licorice ropes
20 pieces candy corn

Directions
In a large bowl, beat the chocolate cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into the two halves of a greased and floured sports ball baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in another bowl, beat the white cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Cool all cakes for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, using a heavy-duty stand mixer, combine the shortening, 1/4 cup water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture.

For base cake: Tint 2-1/4 cups frosting purple. Using a serrated knife, level tops of white cakes if necessary. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining tinted frosting over top and sides of cake.
Combine 3 cups frosting, cocoa and remaining water until smooth; tint black. Combine 1/4 cup black frosting and corn syrup. Using round tip #2 and black frosting with corn syrup, pipe webs and spiders around sides of cake.
With 3/4 cup white frosting and shell tip #18, pipe border along bottom edge of cake. Insert dowels into center of cake. Cut cardboard circle to measure 3-1/4 in.; place over cake.

For spider cake: Using a serrated knife, level the rounded side of one chocolate cake; attach to cake circle with a small amount of black frosting. Spread top with 1/3 cup black frosting; top with remaining chocolate cake.
Using grass tip #233 and black frosting, pipe hair over cake. With white frosting and round tip # 12, pipe eyes and teeth. Pipe pupils with round tip #2 and black frosting.

For legs, insert a toothpick into the ends of each licorice rope. Insert one end into side of spider; insert other end into top of purple cake. Garnish with candy corn. Yield: 18-20 servings.

Editor’s Note: Clear vanilla, meringue powder and the sports ball pan are available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com. Use of a coupler ring will allow you to easily change pastry tips for different designs.

Nutrition Facts: 1 slice equals 608 calories, 25 g fat (7 g saturated fat), 42 mg cholesterol, 378 mg sodium, 92 g carbohydrate, 1 g fiber, 5 g protein

MONDAY OCTOBER 12, 2009

Chili-Filled Coffin Recipe

6 ServingsPrep: 45 min. + cooling Cook: 10 min.Ingredients
2 packages (8-1/2 ounces each) corn bread/muffin mix
2/3 cup milk
2 eggs
1/4 teaspoon black paste food coloring
1 medium sweet red pepper, sliced
1 serrano pepper, seeded and finely chopped
1/3 cup chopped onion
1 tablespoon vegetable oil
2 cans (15 ounces each) fat-free vegetarian chili
1 tablespoon process cheese sauce
1 tablespoon ketchup

Directions
In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 400° for 30-35 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use).

In a large skillet, saute peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2-1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Transfer remaining chili to a serving bowl.
Place cheese sauce in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Write "RIP" with cheese sauce, then repeat with ketchup. Serve immediately. Yield: 6 servings.

Nutrition Facts: 1 serving equals 314 calories, 9 g fat (2 g saturated fat), 47 mg cholesterol, 613 mg sodium, 49 g carbohydrate, 8 g fiber, 12 g protein.

FRIDAY OCTOBER 09, 2009

Boneyard Cookies Recipe

"With a pinch of 'spook,' these yummy cookies are an eye-catcher at any ghoul-rrific party," says Celena Cantrell-Richardson of Eau Claire, Michigan.

34 Servings Prep: 1 hour + chilling Bake: 10 min./batch + coolingIngredients

1 cup confectioners' sugar
1/2 cup cornstarch
1/2 cup cold butter
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
2 to 3 tablespoons seedless raspberry jam
16 to 18 ounces white baking chocolate, chopped

Directions
In a small bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.
Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.

Nutrition Facts: 1 cookie equals 155 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 54 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

THURSDAY OCTOBER 08, 2009

Strawberry Ghosts Recipe

Kids will gasp in delight at these adorable ghosts from Nancy Mueller in Bloomington, Minnesota. Juicy strawberries, chocolate and a lick of almond flavor make these little bites a howling success!

30 ServingsPrep/Total Time: 30 min. Ingredients
30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips
X Featured sponsor Bake Some Love with Nestlé® Nothing says “I love you” like fresh baked Nestlé® Toll House® chocolate chip cookies. Who would you bake some love for?

Directions
Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.

Nutrition Facts: 1 strawberry equals 54 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 8 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

WEDNESDAY OCTOBER 07, 2009

Jack-o'-Lantern Burgers Recipe

It's fun to "carve" cheesy faces for these nicely seasoned burgers I served at my Halloween theme party. Hungry trick-or-treaters in our family welcome the hearty sandwiches...and they're a can't-miss entree for a casual holiday get-together. -Vicki Schlechter, Davis, California

10 Servings
Prep/Total Time: 20 min.

Ingredients
1 envelope onion soup mix
1/4 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared horseradish
2 teaspoons chili powder
2-1/2 pounds ground beef
10 slices process American cheese
10 hamburger buns, split
Directions
In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well. Shape into 10 patties. Grill, broil or pan-fry until the meat is no longer pink.
Cut eyes, nose and mouth out of each cheese slice to create a jack-o'-lantern. Place cheese on burgers; cook until cheese is slightly melted, about 1 minute. Serve on buns. Yield: 10 servings.

Nutrition Facts: 1 serving (1 each) equals 451 calories, 22 g fat (10 g saturated fat), 99 mg cholesterol, 897 mg sodium, 30 g carbohydrate, 2 g fiber, 32 g protein.

TUESDAY OCTOBER 06, 2009

Eyeball Taco Salad Recipe

In Queen Creek, Arizona, all eyes are on Jolene Young’s tasty main-dish salad when she brings it in. Topped with creepy peepers, it’s packed with beef, cheese, tomato and satisfying taco flavor to satisfy a crowd.

10 Servings
Prep: 35 min.
Bake: 25 min.
Ingredients
2-1/2 pounds lean ground beef
3/4 cup water
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 package (12-1/2 ounces) nacho tortilla chips, crushed
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded cheddar cheese
4 cups torn iceberg lettuce
1 medium red onion, finely chopped
10 slices tomato, halved
1 cup (8 ounces) sour cream
10 whole pitted ripe olives, halved
Directions
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Place tortilla chips in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325° for 25-30 minutes or until bubbly.
Top with lettuce and onion. Cut into ten 5-in. x 3-in. pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half. Yield: 10

Let me know what you think of my doing Halloween Recipes. I grew up in a very poor family. I really looked forward to Halloween because it was the only time I could go out and get all the candy I could eat. I never grew up believing in witches, ghosts & ghouls. But I am now a Christian and if any of you reading this is offended with Halloween, I will not only cease in using these recipes, but I will delete the ones that I've already put in the site!

MONDAY OCTOBER 05, 2009

Marshmallow Witches Recipe

Get ready for an assembly line because these no-bake marshmallow witches from our Test Kitchen are easy to prepare, and kids will love helping. They're perfect for gatherings because a dozen can be put together in just 30 minutes. TIP: Whip up an extra batch, put them in plastic wrap, and tie with curly orange or black ribbon for festive party favors.

12 ServingsPrep/Total Time: 30 min.Ingredients
1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

Directions
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 121 calories, 5 g fat (3 g saturated fat), 2 mg cholesterol, 69 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

FRIDAY OCTOBER 02, 2009

Star-Spangled Mousse Pie

Celebrate good times with this berry-topped pie that showcases a luscious white mousse filling.

SERVINGS: 8

CATEGORY: Dessert

METHOD: Microwave

TIME: Prep/Total Time: 30 min.

Ingredients:
1/2 cup semisweet chocolate chips
1 pastry shell (9 inches)
1-1/2 cups vanilla or white chips
2 tablespoons milk
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon grated orange peel
1 cup heavy whipping cream, whipped
1 quart fresh strawberries, halved
1/2 pint fresh blueberries
1/2 teaspoon shortening
Directions:
Place chocolate morsels in a small microwave-safe bowl. Microwave on high for 20 seconds. Microwave at additional 10-second intervals, until smooth when stirred. Spread melted chocolate evenly in bottom of pastry shell; set aside.
Place 1 cup white morsels and milk in a small microwave-safe bowl. Microwave on medium-high for 1 minute. Microwave at additional 10-second intervals, until smooth when stirred. Cool 5 minutes. Beat cream cheese and sugar in a mixing bowl until smooth. Beat in orange peel and melted white morsels. Fold in whipped cream. Spread into crust. Arrange strawberry halves and blueberries on top of pie.
Place shortening and remaining white morsels in a small, heavy-duty plastic bag. Microwave on medium-high for 20 seconds; knead bag to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a very small hole in corner or bag; squeeze to drizzle over pie. Refrigerate for at least 1 hour. Store in refrigerator. Yield: 8 servings.

THURSDAY OCTOBER 01, 2009

Ginger-Streusel Pumpkin Pie

“I love to bake and have spent a lot of time making goodies for my family and friends.” The streusel topping gives this pie a special touch your family will love. —Mrs. Sonia Parvu, Sherrill, New York

SERVINGS: 8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 25 min. Bake: 55 min. + cooling

Ingredients:
1 sheet refrigerated pie pastry
3 eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
STREUSEL:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
1/3 cup finely chopped candied or crystallized ginger
Directions:
On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350° for 40 minutes.
In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
Bake 15-25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

WEDNESDAY SEPTEMBER 30, 2009

Veggie Chowder

This brothy soup features potatoes, carrots and corn for a delightful entrée. Since it's not too heavy, this soup, created by Vicki Kerr of Portland, Maine would also be nice alongside sandwiches.

SERVINGS: 7

CATEGORY: Low Fat

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

Ingredients:
2 cups reduced-sodium chicken broth
2 cups cubed peeled potatoes
1 cup chopped carrots
1/2 cup chopped onion
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) fat-free evaporated milk
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 teaspoon pepper
2 tablespoons real bacon bits

Directions:
In a large saucepan, combine the broth, potatoes, carrots and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender.
Add the corn, milk, cheese, mushrooms and pepper. Cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon. Yield: 7 servings.

TUESDAY SEPTEMBER 29, 2009

Makeover Caramel-Pecan Apple Pie

“I lost 120 pounds and want my favorite pie to fit my new eating habits." The Healthy Cooking Test Kitchen created a version that better suits a healthy lifestyle and delivers the out-of-this-world taste Ronda loves. Ronda Davis - King, NC

SERVINGS: 8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 45 min. Bake: 55 min. + cooling

Ingredients:
7 cups sliced peeled tart apples
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/4 cup finely chopped pecans
1/4 cup packed brown sugar
2 tablespoons sugar
4-1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
1 unbaked pastry shell (9 inches)
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter
1/4 cup finely chopped pecans
1/4 cup caramel ice cream topping, room temperature
Directions:
In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Transfer to pastry shell.
In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.
Bake at 350° for 55-60 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.

MONDAY SEPTEMBER 28, 2009

GERMAN APPLE PANCAKE!

"Also known as a Dutch baby, this is a terrific 'special day' recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it."

INGREDIENTS (Nutrition)
4 eggs
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 tablespoon sugar
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/2 teaspoon ground nutmeg

1/4 cup unsalted butter
1/2 cup white sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large tart apple - peeled, cored and sliced
Add to Recipe Box
My folders:


Add to Shopping List
Customize Recipe
Add a Personal Note

What to Drink?
Blood Orange Bellini
Coffee

DIRECTIONS
In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

FRIDAY SEPTEMBER 25, 2009

SOUTHERN APPLE CRUMBLE!

Prize-Winning Recipe 2008! Meet the easy cookie-mix cousin to warm and spicy apple crisp.

Prep Time: 20 min
Total Time: 1 hour 20 min
Makes: 9 servings

Filling
3 large apples, peeled, coarsely chopped (about 3 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 to 2 teaspoons ground cinnamon
1/4 cup cold butter or margarine, cut into small pieces
Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, melted
1/2 cup chopped pecans

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.
High Altitude (3500-6500 ft): Heat oven to 325°F.

THURSDAY SEPTEMBER 24, 2009

Apple Dumplings with Rich Cinnamon Sauce

INGREDIENTS (Nutrition)
5 tablespoons softened butter
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped toasted pecans or walnuts
4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
1 (15 ounce) container 9-inch pie crusts
1 egg white
2 tablespoons sugar
2 teaspoons cornstarch
Add to Recipe Box
My folders:
DIRECTIONS
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.

WEDNESDAY SEPTEMBER 23, 2009

Cincinnati Chili

“The chocolate in this recipe threw me off at first, but now it's the only way I make chili,” writes Joyce Alm from Thorp, Washington. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes!

SERVINGS: 10

CATEGORY: Soup

METHOD: Slow Cooker

TIME: Prep: 25 min. Cook: 5-1/2 hours

Ingredients:
3 pounds ground beef
1-1/2 cups chopped onions
1-1/2 teaspoons minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 ounce unsweetened chocolate, coarsely chopped
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon ground cloves
Hot cooked spaghetti
Sour cream, optional
Directions:
In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture.
Cover and cook on low for 5-1/2 to 6 hours or until heated through. Serve with spaghetti; garnish with sour cream if desired. Yield: 10 servings.

TUESDAY SEPTEMBER 22, 2009

The Best Macaroni and Cheese

This is a family favorite with adults and kids alike. It can be frozen and stored in your freezer for one of those days when you need an easy and quick meal! Pairs well with Gallo Family Vineyards Chardonnay.

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 45 min.

Ingredients:
3 cups uncooked elbow macaroni
1/4 cup plus 1 tablespoon butter
1 medium onion, finely chopped
1/2 cup Gallo® Family Vineyards Chardonnay
1/4 cup all-purpose flour
2 cups milk
1/4 cup evaporated milk
1 teaspoon salt
4 cups (16 ounces) shredded cheddar cheese, divided
1-1/3 cups cream-style cottage cheese
2/3 cup sour cream
1-1/2 cups soft bread crumbs
1/8 teaspoon paprika
3 bacon strips, cooked and crumbled, optional
Directions:
Cook macaroni according to package directions; drain and place in a greased 2-1/2-qt. baking dish. Set aside.
In a small saucepan, melt 1 tablespoon butter over medium-high heat. Saute onion until tender,about 5 minutes. Add wine; reduce heat and simmer until mixture is reduced by half.
Meanwhile, melt remaining butter on a large saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and 2 cups cheese. Continue to stir just until cheese melts. Remove from the heat; stir in cottage cheese and sour cream. Pour over macaroni and mix well.
Combine remaining cheese, bread crumbs, paprika and bacon if desired. Sprinkle over cheese mixture. Bake at 350° for 45-50 minutes or until bubbly. Yield: 8 servings.

MONDAY SEPTEMBER 21, 2009

Pepperoni Potatoes

"On lazy Saturdays, my family really enjoys this comforting casserole," writes Brenda Schrag. The Farmington, New Mexico cook relies on convenient O'Brien potatoes, bits of pepperoni, mozzarella cheese and sweet red pepper for the hearty dish.

SERVINGS: 12-15

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 25 min.

Ingredients:
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 package (28 ounces) frozen O'Brien potatoes, thawed
1/4 cup chopped sweet red pepper
1 cup frozen corn, thawed
1 cup (4 ounces) shredded part-skim mozzarella cheese
1-1/2 ounces sliced pepperoni (about 25 slices), quartered
Directions:
In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in seasonings.
In a greased 13-in. x 9-in. baking dish, layer the potatoes, red pepper and corn. Top with the sauce, cheese and pepperoni. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Yield: 12-15 servings.

WEDNESDAY SEPTEMBER 16, 2009

Gnocchi Alfredo

SERVINGS: 5

CATEGORY: Main Dish

METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
2 pounds frozen potato gnocchi
3 tablespoons butter, divided
1 tablespoon plus 1-1/2 teaspoons all-purpose flour
1-1/2 cups milk
1/2 cup grated Parmesan cheese
Dash ground nutmeg
1/2 pound sliced baby portobello mushrooms
Minced fresh parsley, optional
Directions:
Cook gnocchi according to package directions. Meanwhile, in a small saucepan, melt 1 tablespoon butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese and nutmeg until blended. Keep warm.
Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat for 5-7 minutes or until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired. Yield: 5 servings.

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---

Grandma's Apple Pie! 8/13/09

I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of hot apple pie will make you feel better." One bite...and Grandma was right.

SERVINGS: 8

METHOD: Baked

TIME: Prep: 20 min. Bake: 50 min.

Ingredients:
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 egg white
Additional sugar
Directions:
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

---

Tortilla-Salsa Meat Loaf - 8/14/09

I’m asked to make this recipe at least once a month during the winter, especially for birthday dinners. My guests like it with braised asparagus and garlic mashed potatoes.

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 1-1/4 hours

Ingredients:
2 slices day-old white bread
2 eggs, lightly beaten
1 cup salsa
1/2 cup crushed tortilla chips
1/2 cup each chopped green pepper, onion and celery
1 jalapeno pepper, seeded and chopped
6 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon seasoned salt
1 pound ground beef
1 pound ground pork
Directions:
Place bread in an ungreased 9-in. x 5-in. loaf pan; set aside. In a large bowl, combine the eggs, salsa, tortilla chips, green pepper, onion, celery, jalapeno, garlic, pepper, Italian seasoning and seasoned salt. Crumble beef and pork over mixture and mix well. Pat into prepared pan.
Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until no pink remains and a meat thermometer reads 160°. Invert meat loaf onto a serving platter; discard bread. Let stand for 5 minutes before slicing. Yield: 8 servings

---