Fried Cheese Wontons

Submitted by Heather Sheehan

2- 8 oz. pkgs. softened cream cheese
1/2 c. chopped green onion
1 1/2 tsp. sugar
pinch of salt and pepper to taste
Wonton wraps (look in produce section)
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut.)
Small bowl of water at work station
(crab meat optional.) Fresh or canned drained and dried well.

Combine all ingredients. Place a small spoonful of filling in center of Wonton square. Pull opposite corners of the wrap together. Dip fingers in water and pinch to close. Repeat with remaining corners. Water acts as a glue. Set on a flat surface that has been lightly sprayed with cooking spray to avoid sticking or tearing. Once all have been filled and wrapped, fry at 350 degrees until lightly golden. Be sure that the oil covers the tops of the wontons while frying or the tops will be chewy. Best served with a sweet and sour dipping sauce. (Do not reheat in the microwave. To maintain crispiness, do so in a warm oven uncovered.)

Stuffed Strawberries

Submitted by JoDee Leahy

Prep/Total Time: 20 min.

24 large fresh strawberries
1/2 cup spreadable strawberry cream cheese
3 Tbsp sour cream

Cut tops off strawberries and stand on cut end. Slice each strawberry in fourths ALMOST to the bottom. Mix together cream cheese and sour cream. Open up each strawberry and pipe in the cream mixture.

Smooth Strawberry Soup

(This was actually a little pinker than this picture makes it look. And this is a double batch.)

Submitted by JoDee Leahy

Prep Time: 15 minutes (Plan ahead...needs to chill)

1 quart strawberries, halved
2 cups apple juice
1 cup (8 oz) sour cream
1/2 cup packed brown sugar
1/2 cup honey
2 Tbsp lemon juice
1 1/2 cups half-and-half cream
3 Tbsp orange juice, optional

Cinnamon-Sugar Croutons:
3 slices white bread, crusts removed and cubed
2 Tbsp butter
1/2 tsp sugar
1/2 tsp ground cinnamon

In a bowl, combine the first six ingredients. Place half of the mixture at a time in a blender; cover and process until pureed. Transfer to a large bowl; stir in cream and orange juice if desired. Cover and refrigerate for 2 hours.

In a skillet over medium heat, saute bread cubes in butter until golden brown. Remove from the heat. Sprinkle with sugar and cinnamon; toss to coat. Cool. Stir soup before serving; garnish with croutons.

Yield: 6 servings

Spinach & Pear Salad w/Dijon Mustard Vinaigrette

Submitted by Nicole Sizemore

2 Tbsp Water
2 tsp Dijon Mustard
1 1/2 Tbsp Orange Juice
1 Tbsp Olive Oil
1 Tbsp Honey
1/2 tsp Black Pepper
2 Pears, cored & sliced lengthwise
8 cups torn fresh Spinach
1/4 cup red onion, thinly sliced

1. In small bowl, whisk all wet ingredients.

2. In large bowl, add pear slices & 2 Tbs of vinaigrette. Toss & Coat.

3. Add spinach & dressing before serving

Mini Cheesecakes (Super Easy)

Submitted by Melissa McRae

1 (12 oz) package vanilla wafers
2 (8 oz) packages cream cheese
3/4 cup white sugar
2 eggs
1 tsp vanilla extract
1 (21 oz) can cherry pie filling
1 package mini muffins tins (100 pack)

1. Preheat oven to 350 degrees. Line miniature muffin tins w/miniature paper liners.

2. Crush the vanilla wafers and place 1/2 tsp of the crushed wafers into each cup

3. In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. (leave room for cherry)

4. Bake for 15 min. Cool. Top w/a cherry from pie filling.

Mom's Cold Oven Pound Cake

Submitted by Janet Schlosser

1 cup butter
3 cups sugar
3 cups flour
1 cup milk
2 tsp vanilla
6 eggs

For Chocolate pound cake, add 1/3 cup cocoa

Combine all ingredients except eggs and beat. Add one egg at a time blending in between. Pour batter into a greased and floured bundt pan. Place in COLD oven, set at 350 degrees and bake for 1 hour to 1 hour and 20 minutes.

Perfect for sweetened strawberries and whipped cream or your favorite glaze.

The Ultimate Flourless Chocolate Cake

From Cooks Illustrated, Submitted by Julia Jutras

Serves 12 to 16. Published March 1, 1998.
Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes.

Ingredients
8 large eggs , cold
1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped
1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks
confectioners' sugar or cocoa powder for decoration

Instructions
1. Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil.

2. Beat eggs with hand-held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on a KitchenAid) to achieve same result, about 5 minutes.

3. Meanwhile, melt chocolate and butter in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.) Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).

5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of Confectioners’ sugar or unsweetened cocoa powder over cake to decorate, if desired.

Yummy Oven Fries

Submitted by Julia Jutras

I took two different recipes to help me create this one. But I think these fries are good enough to make me only mildly miss the full fat version. You can also grill these instead of baking. Precooking the potatoes in the microwave serves 2 purposes. First it creates a creamy interior. Second it cooks in the oil so when the potatoes are transferred to the oven the oil lightly ‘fries’ the outside of the potato.

Serves 4
Cal 233 Fat 3.8 Sat fat 0.5 Chol 0 Sodium 792mg Carb 45.6 Protein 5

4 tsp Kosher Salt
½ tsp Pepper
2 tsp Onion Powder
1 tsp Garlic Powder
¾ tsp Cayenne Pepper (reduce to ½ tsp for med heat and ¼ tsp for mild heat)
1 tsp Dried Oregano
3 large Russet Potatoes (abt 1 ¾ lbs), scrubbed and cut into ¼ inch wedges
1 Tbsp Olive Oil

Adjust oven rack to lowest position and heat oven to 475.
Combine first 6 ingredients together in a small bowl. Toss potato wedges with 1 Tbsp spice mix and the oil in a large microwave safe bowl; cover tightly with plastic wrap. Microwave until potatoes are tender but not falling apart, 7-9 min, shaking the bowl (with out removing plastic wrap) to redistribute potatoes halfway thru. Microwaved potatoes can be left at room temp for up to 2 hours before baking.
Arrange potatoes on a rimmed baking sheet so they do not over lap. Place pan in oven and bake potatoes until bottoms are spotty golden brown 10-15 min. Rotate pan, then loosen potatoes from pan and flip each wedge, keeping potatoes in a single layer. Bake 5 to 10 min longer until fries are golden brown on the bottom.
Serve immediately.

Julia's Meat Loaf

Submitted by Julia Jutras

This was the leanest I could get meatloaf with it still tasting good. I serve this to Chris and he never suspects there is Turkey in it. ;)
Serves 8
Cal 289 Fat 12.3 Sat Fat 4.2 Chol Sodium 760mg
Carb 12.9 Protien 32

3 ounces light Monterey Jack cheese , grated on small holes of box grater (about 1 cup)
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 1/2 cup)
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons minced fresh thyme leaves
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup low-sodium low-fat chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 pound lean ground Turkey
1 pound 93% lean ground beef

Glaze
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Cover a cooling rack with heavy-duty foil. Poke holes in foilwith a skewer about ½ an inch apart. Spray with nonstick cooking spray and place on a rimmed baking sheet.

2. Spray a 10-inch skillet with nonstick cooking spray and set over medium-high heat; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.

3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef and turkey; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler.

4. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

TURKEY-EGGPLANT CASSEROLE

Submitted by Maureen Mullis

This is a recipe I got from Weight Watchers 11 years ago, and I love it. It serves 8, and each serving is 3 points, for those of you who may follow that eating program. Quite yummy!

1 pound ground turkey
1 onion, chopped
3 garlic cloves, minced
1 large (about 1 1/2 pounds) eggplant, cubed
1 (28-oz) can crushed tomatoes (no salt added)
1 green bell pepper, seeded and diced
1 red bell pepped, seeded and diced
3/4 cup seasoned dried bread crumbs
1 tsp dried basil
1/4 cup grated Parmesan cheese

1. Preheat oven to 350. Spray 13" x 9" dish with nonstick cooking spray.

2. Spray large nontick saucepan or Dutch oven with nonstik cooking spray; heat. Add turkey, onion and garlic. Cook, stirring as needed, until turkey is browned and onion is softened, 5-6 minutes.

3. Add eggplant, tomatoes, peppers, bread crumbs, and basil; bring to a boil, stirring as needed.

4. Transfer turkey mixture to baking dish. Bake, covered, until vegetables are tender, 45-50 minutes.

5. Uncover, sprinkle with cheese, and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.

Whole Wheat Donuts

Submitted by Kristeen Teeples

I have not tried this recipe--but my sister-in-law has, and says that it is really good! Although this is a dessert, it uses Whole Wheat flour--and is a "better" alternative to the traditional donut.
By Rhea Godfrey and Margaret Barker

? cup melted shortening
2 cup mashed potato flakes
3 tbsp. salt
5 tbsp. yeast
1 ? cup sugar
4 eggs
1 qt. water
1 cup warm water (to be with the yeast) in a blender
10 cups whole wheat flour
1 cup powder milk

Let rise double in size. Knead and let rise again to double. Roll to half inch thick. Use a bottle ring and cap lid to cut out. Cut and let rise.

Donut Glaze
Powdered sugar, 1 tsp. vanilla & enough hot water to thin

or sprinkle with cinnamon & sugar, or plain sugar

Smoothies

Submitted by Nancy Owens

My family always enjoys this treat, warm weather or cold

In blender combine:
2 cups orange juice
2 bananas
1 cup frozen strawberries
add ice cubes and blend on high
until it is thick.

2 servings

I went to calorie count plus like you suggested Julia,
This drink came in at 192 calories, which is much better than
that Concrete Mixer over at Culvers. Just can't make this
my diabetic granddaughter is visiting, it has 47 grams of
carbs.

Hope you enjoy!

Marnie’s Cheesy Chicken Vegetable soup

Submitted by Marnie Ellis

I like to have soup, especially at this time of year. I created this recipe and have used different vegetables for different flavors. It is great for cold days, and is high in protein but low in carbs.

3 c water
2 tsp chicken bouillon
1/2 tsp garlic salt
1 can cream of chicken soup
1/2 c milk
1/2 c cheddar cheese, shredded (more or less to taste)
1 cans chicken chunks, or 1 lb chicken, precooked and cubed
1/2 lb baby carrots, cut into thirds
1 c broccoli florets, cut into small pieces
pepper to taste

In large pot, combine bouillon, garlic salt, and water and begin heating on medium. Add milk, soup and cheese and stir until cheese is melted. Add chicken and vegetables and stir well. Stir occasionally so it doesn’t stick to bottom of pot. Cook until vegetables are soft. (NOTE: for quicker cook time, pre-steam carrots to soften them before adding to soup). Add pepper to season as desired. I have also used corn, peas, and green beans in place of the broccoli and carrots. This soup can be done in very little time, depending on the vegetables used.
To reduce fat, use Campbell’s 98% reduced fat cream of chicken soup and/or reduced fat cheese.

Mini-Cinnamon Rolls-Weight Watchers

Submitted by Liz Allen

2 T. packed dark brown sugar
1 tsp. cinnamon
1 tsp. unsalted butter, melted (I used margarine)
1 (11 ounce) tube refrigerated breadsticks
¼ c. powdered sugar
1 ½ tsp. reduced fat cream cheese
¼ tsp. vanilla extract
water

1. Preheat oven to 375 degrees. Spray a 9x13 baking pan with non-stick spray.
(I used a 8x8 pan with just 12 rolls because I like them to stick together)
2. Combine the brown sugar, cinnamon, and butter in a small bowl; set aside.
3. Separate the breadsticks into 12 strips. Sprinkle the tops with the brown sugar mixture and roll each one into a spiral, pressing to seal the ends. Arrange in the baking pan about 1 inch apart (unless using smaller pan). Bake until lightly golden, 15-18 minutes. Cool on rack for 10 minutes.
4. To prepare the frosting, combine the powdered sugar, cream cheese, and vanilla in a small bowl, adding a few drops of water if needed to make a smooth, spread-able glaze. Drizzle over the tops of the warm rolls and let stand a few minutes to set. Serve warm.

PER SERVING: (1 roll) 94 cal, 1 g fat, 1 g Sat Fat, 0 g Trans Fat, 1 mg Chol, 155 mg Sod, 18 g Carb, 1 g Fib, 2g Prot, 25 mg Calc. POINTS value: 2.

Moroccan Shrimp

Submitted by Karla Kelsch

I got this recipe from the magazine Real Simple (actually from their website that has tons of great, simple, easy recipes). I did use shrimp in this recipe but I'm sure chicken will taste just as good. Couscous is a Middle Eastern pasta. It's "grains" are smaller than rice and it only takes about 5 minutes to make.

1 10 oz box of couscous (can buy in the rice aisle or can get it bulk from Vitamin Cottage)
1 tbsp olive oil
1 large yellow onion, diced
1/2 tsp kosher salt (regular salt also works)
1/4 tsp black pepper
1 red bell pepper, diced (can leave this out)
3/4 C golden raisins
1 28 oz can whole tomatoes, drained and roughly chopped (I used a can of petite diced tomatoes)
1 pound shrimp, peeled and deveined (I used the precooked, frozen shrimp), can also use a pound of chicken cut into bit sized pieces
2 tsp ground cumin
1 tsp ground cinnamon
1 lemon, halved (I used the bottled lemon juice...it's about 1 tbsp equivalent to 1 lemon)

Prepare the couscous according to the package directions; set aside.

In a large skillet, over medium-low heat, heat the oil. Add the onion, salt, and 1/8 tsp of the black pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.

Meanwhiles, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper. Squeeze the lemon over the shrimp and toss to combine. Add the shrimp (but not the liquid) to the tomato mixture in the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes (chicken will take longer depending on how small you cut up the pieces). Fluff the couscous with a fork, serve the shrimp over the couscous.

Tip: Add flavor and color by stirring about 3 tbsp of chopped fresh parsley, cilantro, or scallions into the couscous just before serving.

Serves 4.

Spicy Orange Beef Wraps

Submitted by Rachael Sherwood

First a disclaimer – I got this recipe out of a “Cooking Light” cook book that I have. I have been meaning to try it forever because it sounds good, but I have not cooked it yet so I don’t know how good it is.

1 pound ground beef top round or boneless top sirloin steak, cut ¾ inch thick
2 Tbsp cornstarch, divided
¼ cup frozen orange juice concentrate, defrosted
¼ cup Hoisin sauce or oyster sauce
¼ cup rice wine vinegar
¼ cup low sodium soy sauce
1 Tbsp olive oil
¼ tsp crushed red pepper
1 cup shredded carrot
½ cup thinly sliced green onions
2 heads Boston lettuce (or iceberg lettuce) or 4 flour tortillas.

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 inch strips. In medium bowl, combine beef and 2 teaspoons cornstarch; toss to coat and set aside.

In small bowl, combine remaining 4 teaspoons cornstarch, orange juice, Hoisin sauce, vinegar, and soy sauce; blend well and set aside.

In large skillet over medium heat, preheat oil and red pepper 2 minutes. Add beef, half at a time; stir fry 1 to 2 minutes, or until outside surface is no longer pink (do not overcook). Return all meat to skillet; add reserved sauce, carrot, and onions; cook and stir until sauce is thickened and bubbly.

To assemble, spoon small amount of beef and vegetable mixture in center of each lettuce leaf (or tortilla); fold over to close.

Enjoy (hopefully)

Fudgy Low-Fat Brownies

Submitted by Julia Jutras

Here is a great low-fat brownie recipe. You will never know they are low-fat I promise. I serve these to guest and when they tell me how good they are then I let them know they are low-fat. It always causes them to pause as if now that they know they need to dislike the brownie, but they end up taking another instead. And remember eating the entire pan of brownies in on day will still be fattening.

Cal 177 Fat 3.4 Sat Fat 1.9 Carb 34.5 Fiber 1.7 Protein 3.3 Makes 12 brownies

Melt the chocolate and butter together in a bowl set over a pan of simmering water or in a microwave set to 50 percent power. For a truly fudgy consistency, don't overbake the brownies; as soon as a toothpick inserted into the center comes out with sticky crumbs attached, the brownies are done. If the toothpick emerges with no crumbs, the brownies will be cakey.

3/4 cup all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 oz bittersweet chocolate, chopped
1 tablespoons unsalted butter
1 tbsp unsweetened applesauce
2 tablespoons low-fat sour cream
1 tablespoon chocolate syrup
2 teaspoons vanilla extract
1 egg
1 egg white
1 cup sugar

1. Adjust oven rack to middle position and heat oven to 350 degrees. Fold two 12-inch pieces foil lengthwise so each measures 7 inches wide. Fit 1 sheet into 8-inch-square baking dish, pushing foil into corners and up sides of pan (overhang will help in removal of brownies). Repeat with second sheet, placing in pan perpendicular to first sheet. Spray foil with cooking spray.

2. Whisk flour, cocoa, baking powder, and salt together in medium bowl. Melt bittersweet chocolate and butter in large bowl until smooth . Cool 2 to 3 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, and sugar. Using rubber spatula, fold dry ingredients into chocolate mixture until combined.

3. Pour batter into pan, spread into corners, and level surface with spatula. Bake until slightly puffed and toothpick inserted in center comes out with a few sticky crumbs attached, 20 to 25 minutes. Cool brownies completely in pan on wire rack, at least 1 hour. Remove brownies from pan using foil handles. Cut into 2-inch squares and serve. To keep brownies moist, do not cut until ready to serve. (Brownies can be wrapped in plastic and refrigerated for 3 days.)

Homemade Sweet potato chips

Submitted by Kristeen Teeples

This recipe comes from my sister Kelli. She and I like to eat healthy--but don't sacrifice flavor at any cost, so I like her recipes. Here's a great one to eat with sandwiches or burgers, instead of potato chips.

-Slice a sweet potato into thin slices--using a food processor with a slicing blade of 1/8 inch thick is best.
-Rinse the slices in cold water, then put them in a plastic ziploc bag with a little w/ a little olive oil
-Arange on a cookie sheet and sprinkle with cajun spice (season-all or salt substitute would be good too)
-Bake for them for about 35 minutes, turning 1/2 way. Then
put them in the food dehydrator for a few hours to help them dry out

Ramen Stir-Fry

Submitted by Melanie McAllister

I have not tried this recipe, but it looks easy and different. Ramen Noodles are always so boring that I thought this was a nice way to liven them up. I got this in an email from the Betty Crocker website for dinners UNDER 300 calories. I am not sure if you consider this low fat, but at least it is something quick.

Prep Time:25 min
Start to Finish:25 min
Makes:4 servings

1 pound beef boneless sirloin
1 tablespoon vegetable oil
2 cups water
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1 package (16 oz) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4 cup stir-fry sauce

1. Remove fat from beef. Cut beef into thin strips. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.

2. In same skillet, heat water to boiling. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.

3. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in contents of seasoning packet from soup mix, stir-fry sauce and beef. Cook 3 to 5 minutes, stirring frequently, until hot.

Chocolate Volcano Cakes

Submitted by Julia Jutras

The trick with these is not to over cook them, the center is suppose to be runny. If you do not have ramekins you can use a cupcake pan, but you should reduce the cooking time by half. And then give everyone 2 because more chocolate is better. I serve these with a really good vanilla ice cream.

Use a bittersweet bar chocolate in this recipe, not chips -- the chips include emulsifiers that will alter the cakes texture. The cake batter can be mixed and portioned into the ramekins, wrapped tightly with plastic wrap, and refrigerated up to 24 hours in advance. The cold cake batter should be baked straight from the refrigerator.

Serves 8

Cakes
10 tablespoons unsalted butter , cut into 1/2-inch pieces, plus more for buttering the ramekins
1 1/2 cups granulated sugar (10 1/2 ounces), plus more for dusting the ramekins
8 ounces bittersweet chocolate , finely chopped
2 ounces unsweetened chocolate , finely chopped
2 tablespoons cornstarch
3 large eggs , at room temperature
4 large egg yolks , at room temperature
confectioners' sugar , for dusting the cakes

Lightly coat eight 4-ounce ramekins with butter. Dust with sugar, tapping out any excess, and set aside.

Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.)

Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.

Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.

Better Than Brad Pitt Dessert

Submitted by Dana Smith

Mix for Crust:
1 cube melted margarine
1 C. chopped nuts
1 C. flour
Bake 350 degrees for 10 min in 9x13 pan - cool

Mix:
1 8 oz. softened cream cheese
1 C. powdered sugar
1/2 of large sized cool whip carton

Spread over cooled crust

Mix:
3 cups milk
2 large packages instant pudding (1 vanilla & 1 other kind - I like chocolate the best!)

Spread over cream cheese layer and refrigerate until set

Put rest of Cool Whip on top - cut in squares & serve

Chocolate Cobbler

Submitted by Kristeen Teeples

6 Tablespoons butter ½ cup milk
1 cup self-rising flour 1 teaspoon vanilla extract
¾ cup sugar 1 cup sugar
1 ½ tablespoons unsweetened ¼ cup unsweetened cocoa powder
cocoa powder

Directions:

1. Preheat the oven to 350 degrees. Melt butter in an 8x8 inch
baking dish while the oven preheats.
2. In a medium bowl, stir together the 1 cup flour, ¾ cup sugar, and
1 ½ tablespoons cocoa. Stir in ½ cup milk and vanilla until smooth.
Spoon this batter over the melted butter in the baking dish. (Do
not stir it in.)
3. Stir together the remaining cup of sugar and ¼ cup cocoa powder.
Sprinkle over the batter. Slowly pour boiling water over the top
of the mixture.
4. Bake for 30 minutes in the preheated oven, until set. Serve
slightly warm and with ice cream.

Rich, wonderful old fashion cobbler. Fast, easy and always a hit. Prep Time apporx. 15 minutes. Cook Time: approx. 30 minutes. Makes 8 servings.

Candy Bar Trifle

Submitted by Marnie Ellis

This is a chocolate recipe which I tried recently, and it was great, especially on day 2!

1 box (3.4 oz) instant chocolate pudding mix
1 3/4 cups milk
1 prepared angel food cake, cut into cubes
1 cup chocolate toffee candy, chopped
1 (8 oz) container Cool Whip, thawed

Mix the pudding and milk. In an 8-cup bowl, layer half the cake cubes, half the pudding, half the cool whip, and sprinkle on half the chopped candy. Repeat layers, ending with the remaining candy. Refrigerate before serving.

Note: I used half the amount of angel food cake called for, and it turned out perfectly balanced for my taste. This recipe could also be used with other flavors of pudding and candy if desired.

German Chocolate Cheesecake

Submitted by Karla Kelsch

This is a super easy cheesecake recipe that uses a German Chocolate cake mix as the crust and it can be made the night before......Enjoy,

1 box German Chocolate Cake mix
1/2 C shredded coconut (I use the sweetened kind)
1/3 C margarine
1 egg
Blend above ingredients and press into ungreased 9x13 pan

3/4 C sugar
2 8oz pkgs cream cheese (I use the Nuefshatl/reduced fat stuff....you can't tell the difference)
2 eggs
2 tsp vanilla
Cream the sugar and cream cheese together. Add vanilla and eggs. Blend until smooth and spread over cake mixture. Bake at 350 for 20-25 minutes (it will probably take longer since we're at high altitude. You'll know it's done when it's set in the middle). Cool.

1/4 C sugar
2 C sour cream (a 16 oz container)
1 tsp vanilla
Mix the above and spread over cheesecake. Refrigerate 8 hours. Serve with Cocoa Sauce over the top (recipe below)

Cocoa Sauce
1 C sugar
2 Tbsp cocoa
2 Tbsp margarine
7/8 C evaporated milk
1 tsp vanilla
In a bowl, whisk the sugar and cocoa toegher until thoroughly mixed. In a small saucepan, melt margarine and add evaporated milk. Whisk in the sugar/cocoa mixture. Bring to a boil. Boil 1 minute. Add vanilla.

I usually let the cocoa sauce cool and then pour a spoonful (or 2 :) ) over each slice of cheesecake.

Better-than-Almost-Anything Cake

Submitted by Molly Wood

This recipe I got in college, and we used to call it something other than this title, but not wanting to sound risque, I adopted the name from the same recipe I discovered on a Betty Crocker cake mix a couple years ago.

1 pkg. German Chocolate cake mix(bake as instructed on box)
1 can (14 oz) sweetened condensed milk
1 jar (17 oz) caramel or butterscotch ice cream topping
8 oz Cool Whip-thawed
8 oz toffee chips or several Skor bars crushed up(if you can find the candy bar I like using it better, they have chocolate on them!)

After letting baked cake cool for 15 minutes, poke the top of the cake every inch or so with the handle of a wooden spoon. Drizzle sweetened condensed milk evenly over cake; let it soak in some and then drizzle with caramel topping. Cover and refrigerate about 2 hours to let everything soak in, and then spread with the Cool Whip and sprinkle with toffee candy bits.
Store covered in fridge.

Tempting Bon Bons

Submitted by Molly Wood

This is a recipe I got from my neighbor when I lived in Vegas, it is very addicting if you like peanut butter and chocolate, so it's best to make these for your sweetheart and then give the rest away if you lack willpower like me.

1/2 lb. margarine (2 sticks)-softened
8 oz box cream cheese
1 tsp. salt
2 lbs. powdered sugar
1/4 tsp. vanilla
1&1/2 c. crunchy peanut butter
about 20 oz of chocolate bark

Mix margarine and cream cheese with mixer. Add the rest of the ingredients and mix until smooth. Shape into small balls and chill until hard in the freezer. Dip the balls into melted chocolate bark and place on wax paper. Chill. Once chocolate looks dry, transfer to any container. These can be served room temp. or chilled.
Makes about 60 bon bons.

The first time I made these I pressed the peanut butter mixture into small heart shaped candy molds and then froze them before dipping them in chocolate, the idea was cute, but unless you have VERY flexible candy molds, rolling into balls is the easiest.

San Francisco Mint Chocolate Pie

Submitted by Maureen Mullis

This is a recipe I got from Ghirardelli Square over twenty years ago when we lived in the Bay Area. It is really good, and especially for Valentine's Day. The mint chocolate chips are sometimes difficult to find (Ghirardelli makes them, as does Hershey's) but you can make them with regular semi-sweet chips and it still makes a wonderful, silky chocolate pie. It doesn't need the garnishments if you don't want to add them. I hope you all try this and enjoy!

3 ½ cups miniature marshmallows
½ cup milk
1 cup mint chocolate chips
½ pint whipping cream
10-inch graham cracker crust

Measure marshmallows and milk into medium sized sauce pan. Heat over medium heat and stir until smooth. Add mint chocolate chips and continue stirring until melted. Chill for 15 minutes.

Beat whipping cream until almost stiff. Fold into chilled chocolate mixture. Pour into crust, and chill at least two hours or overnight in refrigerator or freezer. May garnish with additional whipped cream and shaved chocolate if desired. Serves 8.

Tuscan Flat Bread

Submitted by Julia Jutras

This bread recipe is always a big hit with everyone and can be served with just about anything. Plus it’s fast and easy. If you don’t have a baking stone a pizza pan or a large cookie sheet will work as well.

Serves 4-6

2 Tbsp Yeast
1 Tbsp Sugar
1 c Warm Water (120-130 degrees)
½ tsp Salt
2-2 ½ c all-purpose flour
2 Tbsp Extra Virgin Olive Oil
Kosher Salt

Dissolve yeast and sugar in water. Allow to rise double in size.

Add salt and slowly stir in 2 cups of flour (if using electric mixer, set on lowest speed). If dough is still very sticky add 1 Tbsp flour at a time until dough is just slightly sticky. Do not add too much flour.

Form dough into a ball and coat with 1 Tbsp of olive oil. Cover and allow to rise to double size, about 30 min.

Gently knead dough to mix in oil, do not over knead, dough should remain soft not stiff.

Pour remaining 1 tbsp olive oil onto a large baking stone. Press dough out into a large circle on stone, about 12 inches wide. Make sure both sides are well coated in oil using more oil if necessary. Sprinkle with Kosher salt and allow to rise until double in size. Bake at 400 degrees until golden brown, 20-25 min. Cut into slices and serve warm with extra virgin olive oil for dipping.

Nancy's Meatloaf

Submitted by Nancy Owens

My family loves my meatloaf and it is really easy:

3 lbs hamburger meat
1 lb pork sausage (in the chub roll, just regular spices)
2 eggs
bread crumbs
salt & pepper to taste (you don't need a lot of seasoning, because the
sausage has it)
2-3 slices bacon
ketchup

In a large bowl combine the meats together, be gentle. Add eggs and salt and pepper, combine. Sprinkle bread crumbs and mix into meat until it holds together. Place in a 9x13 pan, shape into a loaf, place raw bacon on top of meat loaf. Pour ketchup over top and smooth around the meat.

Bake in a 350' oven, for approximately 1 hour. Check temp. to 160'

Let sit for a few minutes before you cut it into slices.

Neddie's Chocolate Chip Oatmeal Cake

Submitted by Marnie Ellis

1-3/4 cups water, boiling
1 cup oatmeal
1 cup brown sugar, lightly packed
1 cup sugar
1/2 cup butter or margarine
2 eggs (extra large) or 3 eggs (medium)
1-3/4 cups flour, unsifted
3/4 teaspoon salt
1 tablespoon cocoa
1 teaspoon baking soda
12 ounces chocolate chips
3/4 cup chopped pecans, optional

Pour boiling water over the oatmeal and let stand for five minutes. Add the sugars and margarine, stirring until the margarine melts. Add the eggs and mix well. Sift the flour, soda, cocoa, and salt together and add to the sugar mixture. Mix well and add half the chocolate chips. Pour the batter into a greased and floured 9x13 pan. Sprinkle the rest of the chocolate chips on top, along with the nuts. Bake 350º for 40 minutes.

Neddie’s Stuffed Peppers

Submitted by Marnie Ellis

5-6 medium green peppers
3-4 cup cooked white rice
1-1/2 pounds ground beef
2 tablespoons Worcestershire sauce
1/3 cup onion, chopped
salt and pepper
1-16 ounce can stewed tomatoes
shredded cheddar cheese

Cut the tops off the peppers and clean out the seeds. Boil them for 5 minutes or cook in the microwave to soften them, or else allow more cooking time in the oven. Brown the meat and the onion; cut up the tomatoes and add to the meat. Add the rice, Worcestershire sauce, salt, and pepper to taste. Cover and simmer for 5 minutes. Add the cheese. Stuff the peppers and stand them upright in a baking dish. Sprinkle with cheese and bake at 350º for 25-30 minutes.

TACO SALAD

Submitted by Maureen Mullis

This is an old family favorite--been making it about 30 years. I was even asked to make it for a wedding receiption once! Enjoy

Meat Sauce:
1 pound ground beef
1 onion, diced
1 pkg taco seasoning
3/4 cup water
1 can (8 oz.) tomato sauce

Salad:
1 head iceberg (or any other kind you prefer) lettuce, cut up
2 cups shredded cheese
1 can olives
2 tomatoes, diced
1 onion, chopped
1 bag (12 oz.) tortilla chips, lightly crushed

Side Toppings:
Taco sauce and/or salsa, sour cream, sliced avacado, etc.

Cook ground beef and onion until no pink remains in meat and onion is soft. Add taco seasoning, water and tomato sauce. Let simmer about 10 minutes.

Toss together lettuce, cheese, olives, tomatoes and onions along with the crushed tortilla chips. Add hot meat sauce and toss together. Serve with additional toppings if you want them. Yummy!

Black Bean Soup

Submitted by Julia Jutras

Dried beans tend to cook unevenly, so be sure to taste several beans to determine their doneness in step 1. For efficiency, you can prepare the soup ingredients while the beans simmer and the garnishes while the soup simmers. Though you do not need to offer all of the garnishes listed below, do choose at least a couple; garnishes are essential for this soup as they add not only flavor but texture and color as well. Leftover soup can be refrigerated in an airtight container for 3 or 4 days; reheat it in a saucepan over medium heat until hot, stirring in additional chicken broth if it has thickened beyond your liking.

Makes About 9 Cups, Serving 6

Beans
1 pound dried black beans (2 cups), rinsed and picked over
4 ounces ham steak , trimmed of rind
2 bay leaves
5 cups water
1/8 teaspoon baking soda
1 teaspoon table salt

Soup
3 tablespoons olive oil
2 large onions , chopped fine (about 3 cups)
1 large carrot , chopped fine (about 1/2 cup)
3 ribs celery , chopped fine (about 1 cup)
1/2 teaspoon table salt
5 - 6 medium cloves garlic , minced or pressed through garlic press (about 1 1/2 tablespoons)
1/2 teaspoon red pepper flakes
1 1/2 tablespoons ground cumin
6 cups low-sodium chicken broth
2 tablespoons cornstarch
2 tablespoon water
2 tablespoons lime juice

Garnishes (optional)
lime wedges
minced fresh cilantro leaves
red onion , finely diced
avocado , diced medium
sour cream


1. FOR THE BEANS: Place beans, ham, bay, water, and baking soda in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Discard bay. Remove ham steak (ham steak darkens to color of beans), cut into 1/4-inch cubes, and set aside.

2. FOR THE SOUP: Heat oil in 8-quart Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12 to 15 minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid, and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.

3. TO FINISH THE SOUP: Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot. Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup; return to boil to fully thicken. Off heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.

Black Beans and Rice

Submitted by Karla Kelsch

Not to keep the black bean theme going but this is a recipe I made up and it uses several things I store. The amounts are not exact, it's all done to taste. Enjoy,

8 oz. dried black beans (I use half of a 16 oz pkg)
1 lb Kielbasa sausage
1/2 cup chopped onion
2-3 cloves garlic crushed (but still whole)
1 can corn (reserve the liquid to add for later)
salt to taste
pepper to taste
cooked rice, enough for your family

Cover bean with water and soak overnight.

The next morning, rinse the beans and place in the crock pot with the crushed garlic and about 1-2 tsp salt. Cover with enough water to be around an inch above the top of the beans. Cook on low all day.

About 30 minutes before serving, cook your rice (can use white or brown).

Slice the Kielbasa and fry in a separate pan with the onion (you might need to add a little bit of olive oil).

When the sausage is cooked, remove the garlic cloves from the beans and take a potato masher and semi-mash the black beans in the crock pot. You don't want to mash all the beans but by mashing some of them, you end up thickening the sauce. Add the beans and liquid to the meat. Add the drained corn, adding reserved liquid if the bean sauce is too thick.

Serve the black bean mixture over rice. My husband like to add salsa to his to give it some kick.

Marilyn's Famous Whole Wheat Bread Recipe

Submitted by Kristeen Teeples

This is a no-fail WW bread recipe! It is the only recipe I use--and only requires 1 rise. I have tried and failed at many others--but this one is the best I know. Fresh ground WW flour works the best in this recipe--although, you can grind it and use within a few days too. just keep ground flour in the freezer.

Author: Duane & Marilyn Moll
This recipe has been our family's daily bread for over 15 years and won many blue ribbons at state fairs and earned lots of money when sold at Farmer's Markets in the summer time. Give it a try!

Hand Method: (yields 2 loaves)
1/3 C honey
1/3 C oil
2 1/2 C Warm Water
1 1/2 TB Instant Yeast
2 1/2 tsp Real Salt
6-7 C Fresh whole wheat flour
2 TB Dough Enhancer
2 TB Vital Wheat Gluten

Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 C additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.

Knead the bread by hand for 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. Six to ten minutes of kneading by electric mixer should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.

Form the dough into 2 loaves. Place the dough into greased loaf pans. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about I hour).
Bake loaves for 30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.

Baked Pasta with Tomatoes

Submitted by Julia Jutras

Here’s one of my favorite easy pasta dishes. Except for the cheese and the meat, the ingredients are good for food storage staples. And it tastes good with just the pasta, oil, salt and tomatoes. However if you do find yourself eating out of just food storage with very little meat then increase the oil to 1/3 cup. The extra fat will help to keep you healthy. When doubling this recipe you will have to use 2 casserole dishes, it grows as it cooks.

Serves 4

½ lb Penne Pasta
¼ cup Extra Virgin Olive Oil (reduce to 2 Tbsp for low-fat version)
½ tsp Salt
2- 28oz cans Diced Tomatoes
¼ cup Parmesan Cheese
2 cups Small Meatballs or Italian Sausage cooked and crumbled or Precooked Chicken Breast Sliced (Optional)
1 cup Mozzarella Cheese, shredded (Optional)

Preheat oven to 400.

In a 3quart Casserole dish toss pasta noodles with olive oil. Let sit for at least 20 min. Stir tomatoes, salt, parmesan cheese and meat (if using) into noodles. Cover with aluminum foil. Place dish in oven and bake for 45 – 60 min, stirring every 15 min. When noodles are tender remove foil and sprinkle mozzarella cheese over the top. Bake for additional 5 min until cheese is melted and bubbly.

Food Storage Soup

Submitted by Rachael Sherwood

1 lb ground meat, browned and drained
4 8 ounce cans tomato sauce
10 cups water
4 bouillon cubes
1 cup soup mix

Mix all ingredients together. Simmer 1 hour stirring occasionally. After the hour peel and cut potatoes and carrots (if desired). Add to soup. Simmer 1 more hour or until vegetables are tender.

Blender Wheat Pancakes

Submitted by Rachael Sherwood

1 cup milk
2 eggs
2 tsp baking powder
1 ½ tsp salt
1 cup uncooked whole wheat
2 tbsp oil
2 tbsp honey or sugar

Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt. Bake on hot griddle.

For Waffles:
Add one additional tbsp wheat and increase oil to 4 tbsp.

Pinto Bean Fudge

Submitted by Rachael Sherwood

I haven’t tried this, but supposedly it is good and you can’t tell that is has pinto beans in it. Let me know what you think.
(This is a really good recipe (pinto bean fudge) but don't eat too much unless you (and your kids) are used to eating your beans!-imamomru@juno.com)

1 cup cooked soft pinto beans, drained and mashed
¼ cup milk
6 ounces unsweetened chocolate
2 lbs powdered sugar
1 tbsp vanilla
6 tbsp butter or margarine
Nuts (optional)

In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9 inch baking dish or form into two 1 ½ inch rolls. Chill 1-2 hours.

Ciabatta Bread

Submitted by Julia Jutras

Here’s a recipe for Ciabatta Bread sent to me by my sister Teresa. The measurements are in weight (most European recipes are) and I wouldn’t recommend trying to convert it. It might ruin the recipe. You can get cheap kitchen scales at Target.

Ingredients

Sponge
water: 1lb, 1oz
yeast, fresh: 1 oz (or 0.4 oz. dry yeast, about 2 packets)
bread flour: 1 lb
olive oil: 6 oz

Dough
salt: 0.5oz
bread flour: 8 oz.

Mixing
1. warm the water to about 100*. Dissolve yeast in the warm water.
2. Add the yeast mixture to the flour for the sponge. Add the oil.
3. Mix to form a soft dough. (Use kitchenaid) Beat well for approximately 5 minutes or until the sponge starts to become smooth.
4. Cover and leave at room temperature until doubled in size, approximately 1 hour.
5. Stir down and add the ingredients for the dough. Beat for a few minutes to form a smooth dough, which will be very soft and sticky.

Fermentation
Cover and allow to ferment at room temperature until doubled in size, approximately 1 hour.

Makeup and Baking
1. Lightly oil sheet pans. Handling the fermented dough as little as possible, divide it into portions. Deposit the dough on a greased and floured sheet pan
2. Shape very lightly into rough ovals or rectangles on the oiled pans. The dough will be very sticky, handle as little as possible.
3. Dust the tops with extra flour. Proof at room temperature until the dough doubles in volume and the flour on the top starts to crack slightly.
4. Bake at 425* for about 30 minutes, until golden. Cool on a wire rack.

Grilled Corn with Herb Butter

Submitted by Julia Jutras

Serves 4 to 8

Herb Butter
6 tablespoons unsalted butter
Table salt and ground black pepper
3 tablespoons minced fresh parsley leaves , thyme, cilantro, or basil, combined, (and/or any other fresh herbs)

Grilled Corn
8 ears fresh yellow corn
Table salt and ground black pepper

1. Melt butter in small saucepan. Add herbs and salt and pepper to taste; keep butter warm.

2. Remove silk from the fresh ears of corn by pulling husks a little over half way down. Remove silk, rinsing under cool running water to wash away silk sticking to ear. Pull husks back up the ear of corn. Tie with a thin strip of husk or piece of kitchen twine. Soak in cold water to cover for at least 30 minutes.

3. Heat grill. When grill is hot, place silked and soaked ears of corn on grill rack. Grill over high heat, turning corn by quarter turns, until husks char, 15 to 20 minutes.

4. Transfer corn to platter; carefully remove and discard charred husk and silk. Season corn with salt and pepper to taste and brush with herb butter. Serve immediately.

All-American Potato Salad

Submitted by Julia Jutras

Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.

Serves 4 to 6

2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
table salt
2 tablespoons dill pickle juice
1 medium rib celery , chopped fine (about 1/2 cup)
1/2 red onion, minced
1/4 Cup Spanish olives, sliced
1/4 cup dill pickles, diced
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons mustard
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)

1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

2. Drain potatoes and transfer to large bowl. Add pickle juice and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

3. Meanwhile, in small bowl, stir together celery, onion, pickle, olives, mayonnaise, sour cream, mustard, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

Crab Salad Recipe

Submitted by Kristeen Teeples

This is a recipe from my grandma. Even my kids like it. It can be made with real or imitation crabmeat. Enjoy-

1 lb. Crab meat (I use imitation crab)
4 green onions, diced
1/2 c. celery, diced small
1 t. lemon pepper
1/4 c. diced black olives (optional)
1/2 c. low fat mayonnaise (more or less to desired creaminess)

Mix together and chill for several hours before serving. If using real crabmeat, just fold it in at the end-as to not break it up too much. Serve with crackers, or spread onto tortillas and roll up and cut into 1 inch pinwheels. Secure with toothpicks.

Congo Bars (or blondie brownies)

Submitted by Karla Kelsch

1 c butter or margarine
2 c brown sugar
3 eggs
1 tsp vanilla
2 3/4 c flour
1 tsp soda
1 12oz pkg chocolate chips
1 c nuts (optional)

Melt butter. Add sugar and blend. Add eggs and then other ingredients. Add chocolate chips and nuts last. Pour into a greased cookie sheet or 9x13 pan. Bake 350 for 20-25 minutes.

Four Bean Salad

Submitted by Karla Kelsch

1 can kidney beans drained
1 can garbanzo beans drained
1 can cut green beans drained
1 can wax beans (they're the yellow green beans) drained
1/2 c chopped onion
1/2 c chopped green pepper

dressing
1/2 c cider vinegar
1/2 c sugar
1 tsp salt
1/4 tsp pepper
1/2 c oil

Mix the first 4 dressing ingredients together until the sugar is dissolved and add the oil. Mix with the other ingredients and let sit overnight to blend flavors.

Grape Juice Lemonade

Submitted by Karla Kelsch

1 can of concord grape juice mixed accoring to directions (the dark purple stuff)
1 can of lemonade mixed according to directions (can be pink or yellow)
Mix the 2 juices together and enjoy.

BBQ Macaroni Salad

Submitted by Julia Jutras

We like the sweet, smoky flavor of Texas Best or Bull's-Eye barbecue sauce here, but feel free to substitute your favorite. As the salad sits, it can become dry; just before serving, stir in a few tablespoons of warm water to bring back its creamy texture.

Serves 8 to 10

Table salt
1 pound elbow macaroni
1 red bell pepper , seeded and chopped fine
1 rib celery , chopped fine
4 scallions , sliced thin
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce (see note above)
Ground black pepper


1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.

2. Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.)

Southwest Quinoa Chopped Salad with Chicken and Creamy Salsa Dressing

Submitted by Jamie Austin
Recipe from Wild Oats (now Whole Foods)

Total Time: 25 minutes Serves: 6 (6 REALLY hungry people, it makes a ton)

1 c. organic quinoa
1 tsp. sea salt
1 c. Wild Oats Medium Salsa (I used whatever kind I had)
1/4 c. organic sour cream or plain yogurt (I tried it both ways. There is so much flavor you don't miss the fat when you use yogurt.)
3 Tbsp. chopped cilantro
2 tsp. Wild Oats Extra Virgin Olive Oil
juice and zest of one lime
sea salt to taste
2 c. rotisserie chicken, chopped into bite-sized pieces
1 c. Wild Oats Organic Black Beans, rinsed (I used the whole can of store brand low sodium, what else are you going to do with the 20 beans left over after you measure out 1 cup?)
1/2 organic red or orange bell pepper, diced
2 ears corn or 1 c. Wild Oats Super Sweet Organic Corn, thawed
1 avocado, chopped
1 large, ripe organic tomato, chopped
1 large head organic romaine, chopped
chopped cilantro and lime wedges for garnish

Bring 1 1/2 cups of cold water to a boil. Place quinoa in a fine mesh strainer and rinse thoroughly under cold water. Place quinoa and salt in boiling water. Bring back to a boil. Cover and reduce heat to a simmer. Cook for about 15 minutes. Turn off the heat and let sit covered for about 5 minutes. Drain quinoa in fine mesh strainer and set aside to cool. (I skipped all of this, bought pre-rinsed quinoa and cooked it in the rice cooker exactly like I cook rice).

Place salsa, sour cream, cilantro, olive oil, lime juice and zest in a blender. Pulse until smooth. Season with salt. Place in refrigerator to chill.

Toss cooled quinoa with chicken, beans, pepper, corn, avocado and tomato. Add just enough dressing to coat evenly. Divide romaine on six plates and top with quinoa salad mixture. Garnish with wedges of fresh lime and cilantro.

Ice Cream in a Bag

Submitted by Cynthia Valentine

This isn't really a picnic recipe but its a summer one and would work if you wanted to do it in your backyard. And its SUPER EASY and fun for kids!!!

1/2 cup milk
1 TBSP sugar
1/4 tsp vanilla
1 Sm ziplock bag
1 Lg Ziplock bag
6 TBSP salt
Ice

Put milk, sugar, and vanilla in small ziplock bag. Fill large ziplock bag half full with ice. Add salt to ice. Place sealed small bag into large bag. Shake for five minutes or until thick like ice cream. Eat out of bag. makes 1 serving.

Italian Meatball Subs

Submitted by Kristeen Teeples

(Makes enough meatballs for a family of 4-6)

1 lb. pre-made frozen meatballs (can buy frozen in 6lb. bags from Costco or Sams)
1 can (26 oz) of your favorite spagetti or marinara sauce
Hoagie Rolls
Cheese slices

Place meatballs and sauce in crock pot for 3-4 hours on high. Serve on hoagie rolls with provolone cheese and sliced tomato. Easy and filling!

Taco Bell Steak Tacos w/ Creamy Cilantro Lime Sauce

Submitted by Dana Smith

Steak strips
1 Tbsp oil
Flour tortillas
Tomatoes, diced
Lettuce
Cheese

Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup milk
2 tbsp chopped cilantro*
(* I have used 1 tbsp ground coriander in a pinch)
2 tbsp lime juice
1 tbsp white wine vinegar
2 large cloves garlic-minced
salt & pepper - to taste

Mix sauce ingredients together & season with salt and pepper.

Stir fry strips of steak in oil and mix sauce and steak together. Serve in flour tortillas with cheese tomatoes and lettuce.

Olive Garden Alfredo Sauce

Submitted by Dana Smith

Ingredients:
2 cups heavy cream
1/8 teaspoon garlic powder
1/2 cup butter
1/8 teaspoon pepper
1/4 cup parmesan cheese

Directions:
Add all ingredients in a medium sauce pan, let simmer for 12 minutes or until the desired consistency is reached. you can serve over your choice of pasta noodles. or if you want, you can just have it as a dipping sauce for your bread sticks!

Quick buffalo tenders

Submitted by Julia Jutras

2-4 chicken tenders (depending on how hungry you are)
Salt& Pepper
¼ c Frank’s Hot Sauce
¼ c butter
Garlic powder

Season chicken with salt and pepper. Cook in skillet over med high heat until well browned on first side. Flip chicken and cook until well browned on second side.
While chicken is cooking combine hot sauce, butter and a pinch of garlic powder. Microwave until butter is melted. Be sure to cover the dish or you will have hot sauce every where. Wisk sauce together until butter is completely blended with hot sauce.
Pour sauce over cooked tenders and serve with blue cheese dressing.

Bean Burritoes

Submitted by Kristeen Teeples

Ingredients to Buy:
Bag of flour tortillas
Can of Refried beans
Bag of Shredded cheese
diced tomatoes
diced green onions
Salsa or hot sauce

Spread flour tortilla with refried beans. Top with cheese, tomatoes, green onions and salsa.
Place flat tortilla in the oven on broil. Watch closely for tortilla to lightly brown, and cheese to melt and bubble. Take out, let cool for a minute, and fold or roll up to eat.

Bagel Pizzas

Submitted by Kristeen Teeples

Ingredients To Buy:
Package of plain Bagels
Jar of favorite spagetti sauce
Bag of shredded cheese
Tomatoes
Pepperoni or canadian bacon slices
Can of Pineapple tidbits

Cut bagel in half; spread both sides with spagetti sauce. Top with cheese, meat and tomatoes, pineapple--or whatever you like. Place on an oven safe cookie sheet and turn the oven on to Broil. Watch closely as the bagel will brown quickly and the cheese will melt. Take out and eat!

Acorn Squash with Brown Sugar

Submitted by Julia Jutras

Squash smaller than 1 1/2 pounds will likely cook a little faster than the recipe indicates, so begin checking for doneness a few minutes early. Conversely, larger squash will take slightly longer to cook. However, keep in mind that the cooking time is largely dependent on the microwave. If microwaving the squash in Pyrex, the manufacturer recommends adding water to the dish (or bowl) prior to cooking. To avoid a steam burn when uncovering the cooked squash, peel back the plastic wrap very carefully, starting from the side that is farthest away from you.

Serves 4

2 acorn squash (about 1 1/2 pounds each), halved pole to pole and seeded
table salt
3 tablespoons unsalted butter
3 tablespoons dark brown sugar

1. Sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out (see photo). If using Pyrex, add 1/4 cup water to dish or bowl. Cover tightly with plastic wrap, using multiple sheets, if necessary; with paring knife, poke about 4 steam vents in plastic wrap. Microwave on high power until squash is very tender and offers no resistance when pierced with paring knife, 15 to 25 minutes. Using potholders, remove baking dish or bowl from oven and set on clean, dry surface (avoid damp or cold surfaces).

2. While squash is cooking, adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. Melt butter, brown sugar, and 1/8 teaspoon salt in small saucepan over low heat, whisking occasionally, until combined.

3. When squash is cooked, carefully pull back plastic wrap from side farthest from you. Using tongs, transfer cooked squash cut-side up to rimmed baking sheet. Spoon portion of butter/sugar mixture onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Set squash halves on individual plates and serve immediately.

Chicken with Acorn Squash & Peaches

Submitted by Kristeen Teeples

1. Brown 6-8 chicken thighs and drumsticks in butter (don't cook through).
2. Remove skins, and cut up 1 small acorn squash (or other squash) into bite-sized pieces (about 4 cups, total). Arrange the squash in a 13x9" baking dish.
3. Drizzle 2 T olive oil on squash; and sprinkle with 2 cloves of minced garlic
4. Arrange the browned chicken on top of the squash.
5. Sprinkle 1/4-1/2 cup brown sugar over the chicken and squash.
6. Sprinkle 1 T rosemary and 1 tsp coarse sea salt (or 1/2 tsp table salt) over the chicken and squash
7. Bake at 350 for 45 minutes. Take it out and pour 1 can of peaches (syrup, too) over the whole thing. Return it to the oven and continue baking until the peaches are heated through (about 15 minutes).

Serve with a hearty green salad & crusty bread!

Wheat & Hamburger Casserole

Submitted by Elizabeth Rand

These recipes will help you see that delicious, nutritious and fun meals and items can be prepared using ingredients that are generally right out of your food storage. These recipes could be tried each week to get you used to cooking from food storage and to give you a sense of the great variety that is available. (Please note that THRIVE is a brand name from Shelf Reliance and may be substituted with comparable brands of that item).


INGREDIENTS:

2 cups whole wheat berries,* cooked (using THRIVE Whole Wheat)
1 clove garlic, minced
1 lb. of hamburger
1 tsp. cumin or oregano
1 cup THRIVE Onions
1 qt. jar tomatoes or 2 ––16 oz cans diced tomatoes (partially drained)
½ cup THRIVE Mixed Peppers
1 tsp. chili powder
2 8 oz cans tomato sauce
1 tsp. garlic powder
1 small can chopped olives
2 cups grated Jack cheese

PREPARATION:
Brown hamburger with onions and peppers in large skillet. Add wheat along with spices. Stir in tomatoes, sauce, and olives. Simmer for 30 minutes. Place in an oven-proof casserole dish, top with cheese, and bake at 350 degrees for 30 minutes.

*To make wheat berries simply cook in crock pot on low over night: 2 cups water to 1 cup of wheat .

5 MINUTE CHOCOLATE MUG CAKE

Submitted by Elizabeth Rand

I would suggest that you put a paper towel under the mug.

4 tablespoons flour (not self-raising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
2-3 tablespoons chopped nuts (optional)
a small splash of vanilla
1 mug

Put dry ingredients in mug mix well Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips & nuts (if using) and vanilla, and mix again. (you can also do all the above in a bowl and then pour it in your mug)

Microwave for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
YUM!
Note: This can serve 2 if you want to feel slightly more virtuous.

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Baked Pumpkin Seeds

INGREDIENTS
1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon olive oil

DIRECTIONS
Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.

In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Sweet Potatoes Supreme

Submitted by Kristeen Teeples

1 large can sweet potatoes
1 can crushed pineapple
1/3 c. brown sugar
1/4 c. butter, cut up
1/2 bag mini-marshmallows
1/2 c. toasted pecans

Layer ingredients in order listed. Bake at 350 for 20 minutes or until brown and bubbly.

Slow-Roasted Turkey with Gravy

Submitted by Julia Jutras

I use to hate Turkey because it was always so dry. But then I learned how to cook it properly. Here’s how I do it, except I butterfly my Turkey instead of cutting it in pieces. It may take slightly longer that way though so be sure to take the Turkey’s temp before pulling it out of the oven. To butterfly a Turkey simply cut out the spine with a good pair of kitchen shears. Then spread it flat and bang on the breast a few times with a large frying pan. Then follow the directions in the recipe except you will start with the entire Turkey upside down.
And homemade gravy is the best.
Enjoy,
Julia


Serves 10 to 12. Published November 1, 2008. From Cook's Illustrated.

Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt to 1 1/2 teaspoons, and the pepper to 1 teaspoon. If you are roasting kosher or self-basting turkey parts, season the turkey with only 1 1/2 teaspoons salt.

Ingredients
Turkey
3 medium onions , chopped medium
3 medium celery ribs , chopped medium
2 medium carrots , peeled and chopped medium
5 sprigs fresh thyme
5 medium garlic cloves , peeled and halved
1 cup low-sodium chicken broth
1 whole bone-in, skin-on turkey breast (5 to 7 pounds), trimmed of excess fat and patted dry with paper towels (see note)
4 pounds turkey drumsticks and thighs, trimmed of excess fat and patted dry with paper towels (see note)
3 tablespoons unsalted butter , melted
1 tablespoon table salt
2 teaspoons ground black pepper

Gravy
2 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 bay leaves
Table salt and ground black pepper

Instructions
1. For the Turkey: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Pour broth into baking sheet. Place wire rack on top of vegetables (rack will rest on vegetables, not on bottom of baking sheet).

2. Brush turkey pieces on all sides with melted butter. Sprinkle salt and pepper evenly over turkey. Place breast skin-side down and drumsticks and thighs skin-side up on rack on vegetable-filled baking sheet, leaving at least 1/4 inch between pieces.

3. Roast turkey pieces 1 hour. Using wads of paper towels, turn turkey breast skin-side up. Continue roasting until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 170 to 175 degrees in thickest part of thighs, 1 to 2 hours longer. Remove baking sheet from oven and transfer rack with turkey to second baking sheet. Allow pieces to rest at least 30 minutes or up to 1 1/2 hours.

4. For the Gravy: Strain vegetables and liquid from baking sheet through colander set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid in bowl to 4-cup liquid measuring cup. Add chicken broth to measuring cup (you should have about 3 cups liquid).

5. In medium saucepan, heat butter over medium-high heat; when foaming subsides, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in broth mixture and bay leaves and gradually bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Discard bay leaves. Remove gravy from heat and adjust seasonings with salt and pepper. Keep gravy warm.

6. To Serve: Heat oven to 500 degrees. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 minutes. Remove baking sheet from oven, transfer turkey to cutting board, and let rest 20 minutes. Carve and serve, passing warm gravy separately.

Step-by-Step
Slow-Roasted Turkey with Gravy

1. ADD AROMATICS
Aromatics and broth catch drippings and help flavor gravy.

2. ARRANGE MEAT
Arrange turkey on rack set over vegetables to allow air circulation. Roast at 275 degrees.

3. FLIP BREAST
Flip breast partway through cooking to ensure uniform doneness.

4. REST, THEN CRISP
Let turkey rest to allow juices to redistribute before final crisping in 500-degree oven.

5. MAKE GRAVY
Strain vegetables and broth, then use this flavorful liquid as a base for gravy.

Yam Balls

Submitted by Maureen Mullis

3 cups of yams, cooked and mashed
2 eggs
1 teaspoon cinnamon (more if you like)
Bag of mini-marshmallows
1-2 cups crushed cornflakes

Peel and mashed yams. Add eggs and cinnamon and mix thoroughly. Put in fridge and leave overnight to chill.

Next day, take about the size of a golf ball, put marshmallow into the middle. Roll in slightly crushed cornflakes.

Put in greased 9” x 13” pan. Put in 350º oven for 10-15 minutes. Pour over caramel sauce (below) and put back in oven for 5 minutes. Let sit for 10 minutes.

Caramel Sauce

1 cup butter
¾ cup brown sugar
½ teaspoon vanilla
1 tablespoon flour
1 cup cream

Mix butter, sugar, vanilla and flour together in large saucepan, until all ingredients are melted together. Then add cream. Keep on stove on medium heat until it gets really thick and color lightens. Should have the consistency of thick gravy or cheese sauce.

Frozen Fruit Salad

Submitted by Karla Kelsch

1 pkg (3 oz) Lemon Jello
1 Cup boiling Water
1 can (8 ¾ oz) Pineapple Tidbits, reserve juice
¼ Cup Lemon Juice
1 Cup Whipping Cream
2 medium Bananas sliced
½ Cup seedless purple grapes, halved
½ Cup Maraschino Cherries, halved
½ Cup chopped pecans or walnuts

Dissolve jello in boiling water. Drain pineapple measuring juice. Add enough water to pineapple juice to make ½ cup. Stir into gelatin, adding ¼ cup lemon juice. Chill until very thick, but not set. Whip cream. Fold fruits, nuts and whipped cream into thick gelatin. (I add about ½ cup sugar about mid way through whipping.) Pour into a bread loaf pan and freeze.

To serve, turn pan upside down and run under hot water to release salad from pan, then Slice (like bread) and place on a lettuce leaf (to make it pretty looking). Let stand at room temperature 10-15 minutes before serving.

Fancy Green Beans

Submitted by Molly Wood
2 tbsp teriyaki sauce
1 tbsp honey
1 tbsp butter
1 tbsp fresh lemon juice
1 1/2 lbs fresh green beans
2 slices bacon
1/2 cup red bell pepper strips
1/2 cup thin onion wedges
1/2 cup whole cashews

In a small bowl stir together teriyaki, honey, and butter.
Fill another bowl with cold water and ice cubes.
Bring a large pot of water to a boil and add the lemon juice. Drop the beans in and cook for 4-5 minutes or until they are bright green.
Drain beans in a colander and then plunge them into the bowl of ice water. Drain again and set aside.

In a skillet, cook the bacon until very crisp, crumble and set aside. Saute the bell pepper and onion in bacon grease for 2 minutes.
Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.
Serve.

Buttery Sweet Potato Casserole

Submitted by Donna

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.

The Pampered Chef ® Truffled Brownie Cups

Nonstick cooking spray with flour (see Cook's Tip)
1 2/3 cups semi-sweet chocolate morsels, divided
2 tbsp butter (do not substitute margarine)
1/2 cup sugar
1 egg
2/3 cup all-purpose flour
3/4 cup heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)

Preheat oven to 325°F. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval. Add sugar and egg to batter bowl; mix until blended using Small Mix ‘N Scraper®. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. (Do not overbake.)

Meanwhile, pour cream into Easy Read Measuring Cup; microwave on HIGH 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 cup chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring after each 5-minute interval. Spoon ganache into resealable plastic bag.

Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes.
Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.
Yield: 24 servings

Nutrients per serving: (1 brownie cup): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 1 g, Sodium 10 mg, Fiber 0 g

Cook's Tip: It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.

Tips for Better Cookies

Hello Ladies!
Christmas is almost here and with it comes the plates of holiday cookies. But sometimes our cookie recipes don’t turn out quite the way we had hoped. I once received a call from a friend of mine. She was in a panic because her cookies were spreading too thin when baking. The problem was probably too much butter or sugar. The solution was to stick the raw dough in the fridge for a couple of hours. I have also been asked why my cookies taste so good. I tell them I have a secret ingredient. I will share it with you.
I use butter! Not margarine, butter. Real butter. Not Crisco either, even the butter flavored kind. You know what else is flavored like butter? Butter. The best butters to use in cookies are Land o Lakes and Challenge. Land o Lakes is great for freezing because it cuts nice and smooth straight from the freezer, instead of crumbling. I know they are more expensive but wait for them to go on sale and stock up. Use butter, have great cookies.
Here are few other helpful tips for getting your cookies to turn out just right.
-For chewy cookies melt your butter before mixing it in. Butter is 20% water so when it is melted that water can better mix with the flour to form gluten.
-For thin, candy-like cookies, add more sugar. The sugar melts when in the oven and helps the cookies to spread. But add it sparingly, 1 to 2 tablespoons at a time until you get the results you want.
-For cakey cookies, add an egg yolk. Yolks make the cookies richer and more cake like.
-For puffy, dryer cookies, use egg white.
-For a coarse crumb with lots of air pockets and craggy top, add baking soda. The baking soda reacts quickly with acidic ingredients to create lots of gas bubbles.
-For a fine, tight crumb (no air pockets) and a smooth top, add baking powder. Baking powder works slowly to create an even rise.
-For a smooth, delicate, melt in your mouth texture, use baker’s sugar. Baker’s sugar or super fine sugar, is fine granule white sugar. It can be found right next to the regular sugar in most supermarkets. Because it is a finer grain it melts more quickly that regular sugar. Baker’s sugar is measured the same as regular sugar so there is no need to adjust your recipe. You can also make your own by measuring out the amount of sugar called for in the recipe and then processing it in a food processor for about 20 seconds. Do not substitute it with powdered sugar, it is not the same thing.
Hopefully this will help you all to have butter, I mean better, cookies this holiday season.
Merry Christmas!
Julia
P.S. BUTTER!

Glazed Butter Cookies

Submitted by Julia Jutras

Makes thirty-six to forty 2 1/2-inch cookies. Published November 1, 2003.
If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds. If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing.

Ingredients
Butter Cookie Dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
3/4 cup superfine sugar (5 1/2 ounces)
1/4 teaspoon table salt
16 tablespoons unsalted butter , ( 2 sticks) cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese , at room temperature

Glaze
1 tablespoon cream cheese , at room temperature
3 tablespoons milk
1 1/2 cups confectioners' sugar (6 ounces)

Instructions
1. FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
4. Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.
5. FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.

ALMOND COOKIES

Submitted by Maureen Mullis

1 cup butter or margarine
1 cup sugar or brown sugar OR 1/2 cup each
1 egg
2 1/4 cups flour
1 teaspoon baking soda
1 1/2 teaspoon almond extract
1/8 teaspoon salt


Cream butter, sugar and egg together, with almond extract. Sift dry
ingredients together. Add to creamed mixture. shape into balls and
place on ungreased cookie sheet with ample space to allow for
expansion.
Place an almond on each ball, and bake at 375 for 13 to 15 minutes.
Makes 3 to 5 dozen cookies. ( I usually get two to three dozen, but
then, I never get as much as the recipe says it will make)