Pumpkin Pie Cake

I love fall because it means I get to bring out all of my pumpkin recipes. This is a great alternative for those who love pumpkin, but not the taste/texture of pumpkin pie.

Ingredients:
2 tablespoons flour
1 cup sugar
1/2 cup brown sugar
1/4 cup canola oil
1/2 cup Egg Beaters, or 2 large eggs
2 eggs
1 (15 0unce) can pumpkin
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 tablespoons butter, softened
1 (8 ounce) package light cream cheese, softened
3 cups powdered sugar
2 teaspoons orange juice
1/4 cup chopped pecans, toasted

Directions:

• Preheat oven to 350 degrees. Coat 2 8-inch cake pans with cooking spray. Dust evenly with 2 tablespoons flour
• Combine sugar, brown sugar and oil in large bowl; beat at medium speed for 2 minutes.
• Add eggs, Egg Beaters and pumpkin; beat until blended
• Combine dry ingredients and gradually add to egg mixture beating just until blended
• Pour into prepared pans. Bake at 350 for 30 minutes, until toothpick comes out clean.
• Cool in pans 10 minutes, then cool on wire rack until completely cool.
• For frosting, beat cream cheese and butter on medium speed until creamy. Gradually add powdered sugar, beating just until blended. Add juice and stir.
• Spread 1 cup of frosting over top of one layer and top with remaining layer. Spread frosting on top only. Sprinkel with toasted pecans

Servings: 16

Pumpkin-Orange Cookies

Hands down, these are the best cookies I've ever made! Wonderful with cream cheese icing.

Ingredients:
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
2 sticks butter, softened
1 cup sugar
½ cup brown sugar
1 egg
1 ¾ cup (15oz) pumpkin
2 tablespoon orange juice
1 teaspoon grated orange peel
½ cup chopped nuts
4 ounces cream cheese, softened
1/2 stick butter, softened
2-3 cups powdered sugar
2 tablespoons orange juice
1/2 teapsoon grated orange peel


Directions:

• Combine flour, baking soda and salt in med bowl. Combine butter, sugar and brown sugar in large mixer bowl; beat until creamy.
• Add egg, pumpkin, orange juice and orange peel; beat until combined.
• Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets.
• Bake in preheated 375 for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely.
• Combine cream cheese and butter in mixer. Beat until well blended. Add orange juice, peel and powdered sugar to spreadable consistency. Refrigerate cookies after frosting.

Iced Brownies

I've been making the same brownie recipe for years, but came across this recipe and may have to throw out the old one! These are deliciously moist, cake-like brownies.

Ingredients:
1 cup sugar
1/2 cup butter, softened
4 eggs
1 can (16 oz) chocolate syrup
1 cup flour
1/2 cup chopped nuts
1 1/4 cups sugar
6 tablespoons butter
6 tablespoons milk
1 teaspoon vanilla
1 cup semisweet chocolate chips

Directions:

• Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add syrup. Gradually add flour and mix well. Fold in nuts.
• Pour into a greased 9 x 13 inch pan. Bake at 350 for 35 minutes, or until top springs back when lightly touched. Cool slightly.
• For icing, combine sugar, butter and milk in small saucepan. Cook and stir until mixture comes to a boil, stirring constantly. Remove from heat; stir in vanilla and chocolate chips until melted. (Will be very thin)
• Immediately pour over warm brownies. Cool completely before cutting.

Servings: 20-24

Coconut Curry Shrimp

Quick and easy, but lots of flavor. Adjust the red curry paste to your level of spiciness. As prepared is mild.

Ingredients:
2 teaspoons canola oil
1 cup chopped onion
1/2 teaspoon red curry paste
2 teaspoon sugar
1 1/2 pounds shrimp, peeled and deveined
2/3 cup light coconut milk
3 teaspoons fish sauce
1/2 cup chopped green onions
2 tablespoons chopped fresh basil
cooked rice

Directions:

• Heat oil in non-stick skilled over medium heat. Add onion and curry paste, saute 1 minute stirring occasionally. Stir in sugar; saute 15 seconds.
• Add shrimp and saute 3 minutes or until shrimp are done, stirring frequently.
• Stir in coconut milk and fish sauce; cook 30 seconds or until heated.
• Remove from heat and stir in green onions and basil.
• Serve with cooked rice.

Servings: 4

Chocolate Chip Peanut Butter Cookies

I like the light, peanut butter flavor of this cookie, and you can never go wrong with chocolate chips.

Ingredients:

1 cup sugar
1 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup canola oil
2 teaspoons vanilla
2 egg whites
1 egg
2 2/3 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup semi-sweet chocolate chips

Directions:

• Combine first 8 ingredients in a large bowl and mix on medium speed until smooth.
• Combine flour, baking powder, soda and salt; stir with a whisk.
• Add flour mixture to wet ingredients, stirring just until combined. Stir in mini chips.
• Drop by tablespoonfuls two inches apart onto baking sheets.
• Bake at 350 degrees for 12 minutes.
• Cool on wire rack

Servings: 3-4 dozen

Fiesta Shrimp

This might be my new favorite recipe of the summer! It's quick and easy. Adjust the red pepper and blackening seasonings to taste. I serve it with a side of tortillas.

Ingredients:
2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons Creole seasoning or blackening seasoning, divided
Ground red pepper, or red pepper flakes
2/3 cup shredded Mexican-blend cheese
1/2 cup drained can of whole-kernel corn with sweet peppers
3 tablespoons chopped fresh cilantro
1/2 cup diced tomatoes with chipoltes
1 (15 ounce) can black beans, rinsed and drained
4 cups hot cooked rice
sour cream
salsa

Directions:

• Prepare grill to medium-high heat.
• Arrange shrimp in the center of two overlapped pieces of heavy duty aluminum foil. Drizzle oil over shrimp; sprinkle with 1 teaspoon seasoning, tossing to coat.
• Top shrimp with cheese, corn, tomatoes, cilantro, and beans; sprinkle with the remaining teaspoon of seasoning and red pepper. Fold opposite ends of foil together; crimp to seal.
• Place foil packet on prepared grill; cover and cook 15 minutes. Serve over hot cooked rice with sour cream and/or salsa.

Servings: 4

Asian-style BBQ porkchops

This recipe calls for sake or mirin. I found mirin in the Asian aisle of my local grocery.

Ingredients:
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon pineapple juice
2 teaspoons minced fresh garlic
1 1/2 teaspoons sake (or mirin)
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
4 (4 ounce) pork chops (about 1/2 inch thick)
1/4 teaspoon sea salt
1 teaspoon sesame seeds, toasted

Directions:

• Combine first eight ingredients in a zip-lock bag; add pork and seal. Marinate at room temperature for 25 minutes.
• Heat grill pan over medium-high heat. Coat pan with cooking spray.
• Remove pork from bag, reserving marinade. Sprinkle pork with salt. Cook pork for 3-5 minutes per side, or until done.
• Pour reserved marinade in small sauce pan; bring to a boil. Reduce heat and simmer 2 minutes until thickened.
• Brush pork with reduced marinade; sprinkle with seasame seeds.

Servings: 4

Kimchi-style slaw

This spicy slaw is great with the porkchops above. My family likes "sweet and spicy", so I add more sugar or Splenda to the dressing.

Ingredients:
1/4 cup rice wine vinegar
1 to 2 teaspoons Sriracha
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon canola oil
1 teaspoon sea salt
1/2 teaspoon sugar
4 cups shredded Napa cabbage
1/2 cup thinly sliced green onions

Directions:

• Combine first seven ingredients in a large bowl; stir with a whisk.
• Add cabbage and green onion; toss to coat.
• Serve within 10-15 minutes.

Servings: 4-6

Stuffed Chicken

I love the flavor of herbed cheeses, and this recipe combines cheese with chicken, walnuts and parmesan bread crumbs. Always a great combination!

Ingredients:
2 skinless boneless chicken breast halves (about 1/2 pound each)
Fresh basil (or spinach) leaves (enough to cover each chicken breast)
2 tablespoons finely chopped toasted walnuts
2.5 ounces garlic and herb cheese (Boursin brand is good)
1/3 cup dry bread crumbs
3 tablespoons Parmesan cheese
1 egg, beaten well
1/2 cup flour
salt
pepper

Directions:

• Place each breast between two layers of plastic wrap and pound each breast with a meat mallet until 1/4 inch thick.
• Dip each basil leaf in boiling water, drain and set aside.
• Mix the walnuts into the cheese mixture.
• Lay chicken breasts flat and season each side with salt and pepper. Spread the cheese-walnut mixture over each breast covering the surface. Layer basil leaves on breasts.
• Starting at the shortest end, roll tightly as possible and tuck in ends to form a neat roll. Secure each breast with 2 toothpicks.
• Combine bread crumbs and Parmesan. Dredge each breast first in flour, then egg, and then crumbs.
• Transfer to a greased baking dish, seam side down. Bake at 350 degrees for 40-50 minutes depending upon size of chicken breast. Chicken should be slightly browned.
• Let rest 5 minutes before serving.

Servings: 2-4

Cranberry-Pecan Chocolate Chip Cookies

One of my favorite cookies! Just a twist on the traditional toll-house cookie. Substitute dried cherries for the cranberries, if you wish. I use shortening for a chewy cookie--butter makes them crisper.

Ingredients:
1 cup Crisco shortening
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 1/4 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup dried cranberries
1 cup chopped pecans

Directions:

• Preheat oven to 375 degrees
• In large mixing bowl, cream Crisco and sugars. Add eggs and beat well. Add vanilla
• Combine dry ingredients in medium bowl. Add to mixing bowl and mix until combined.
• Fold in chips, cranberries and pecans
• Drop onto ungreased cookie sheets; bake for 10 minutes. Remove from pans and cool on wire racks.

Servings: 3-4 dozen

Orzo Salad

Now that grilling season is here, I always keep ingredients on hand for this simple salad. It's great paired with grilled chicken or pork.

Ingredients:
1 cup uncooked orzo
1/3 cup pine nuts, toasted
6 ounces feta
1 ounce goat cheese
1/2 cup sliced olives
6-8 large leaves of fresh basil
1/2 cup finely chopped onion
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
pinch dried taragon

Directions:

• Cook orzo according to package directions; drain.
• Combine pine nuts through onion with pasta and toss.
• Combine dressing ingredients, mixing well, and pour over pasta tossing to coat.
• Cover and refrigerate for 1-2 hours; bring to room temperature before serving.

Banana Bread

Such a simple bread, but really flavorful when you use very ripe bananas. It's delicious toasted.

Ingredients:
2 cups flour
¾ teaspoons soda
½ teaspoon salt
1 cup sugar
¼ cup butter
2 eggs
1 ½ cup mashed banana (3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla

Directions:

• Preheat oven to 350 degrees. Grease an 8 x 4 inch loaf pan.
• Combine first three dry ingredients with a whisk.
• Cream butter and sugar with mixer on medium speed for 1 minute. Add eggs, one at a time, beating well.
• Add banana, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed until moist.
• Spoon into prepared pan. Bake at 350 degrees for 1 hour, until toothpick comes clean. Cool 10 minutes in pan. Cool completely on wire rack.
  

Servings: 1 loaf (14 servings) WW 4

Lemon Bars

I've been "off" chocolate lately, but these yummy bars have satisfied my sweet cravings.





Ingredients:


2 1/4 cups flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
1 1/2 cups sugar
2 teaspoons lemon zest
1/2 cup fresh lemon juice
1 teaspoon baking powder
1/4 teaspoon salt
powdered sugar



Directions:

• Preheat oven to 350 degrees. Line bottom and sides of a 9 x 13 inch pan with heavy duty foil, allowing edges to hang over sides; grease foil.
  
• Pulse 2 cups flour, 1/2 cup powdered sugar and 1 cup butter in food processor 5 to 6 times until mixture is crumbly. Press onto bottom of prepared pan.


• Bake at 350 degrees one-third up from the bottom of the oven 25 minutes.


• Whisk eggs and next three ingredients in a large bowl until blended. Combine baking powder, salt and remaining 1/4 cup flour; whisk into egg mixture until blended. Pour lemon mixture into prepared crust.


• Bake at 350 degrees on middle oven rack 30-35 minutes, or until filling is set. Let cool in pan on wire rack 30 minutes. Lift from pan using foil sides and cool 30 minutes on wire rack. Remove foil and cut into 24 (2 inch) squares; sprinkle with powdered sugar

Servings: 24

Artichoke Dip

One of the easiest appetizers I make, but oh, so good!

Ingredients:
1 cup light mayonnaise
1 cup grated Parmesan cheese
1 can (14oz) artichokes, chopped
1 clove garlic, chopped
Dill or basil to taste

Directions:

• Combine all ingredients and spread in a pie plate or other shallow baking dish.
• Bake at 350 degrees for 20-30 minutes.
• Serve with baked pita chips or crackers.

Reuben Dip

March means college basketball, and watching basketball calls for appetizers. This hearty reuben dip is a crowd pleaser!

Ingredients:
3 small packages corned beef
8 ounces sauerkraut
1 small can slicedblack olives
8 ounces grated Swiss cheese
¾ cup mayonnaise
cocktail rye bread slices

Directions:

• Combine all ingredients and spread in baking dish.
• Bake for 30 minutes at 350 degrees.
• Spread on rye bread slices to serve.

Hearty Meat Lasagna

This hearty lasagna can be stored in the refrigerator for 2 days or frozen for up to 1 month prior to baking. I can't ever seem to wait that long and bake it the same day reducing the covered baking time to 15 minutes.

Ingredients:
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, minced
1/2 pound lean ground beef
1/2 pound ground pork
salt and pepper
1/4 cup heavy cream
1 28-oz can tomato puree
1 28-oz can diced tomatoes, drained
1 1/2 pounds whole-milk ricotta cheese (about 3 cups)
2 ounces Parmesan cheese, grated (about 1 cup)
1/2 cup chopped fresh basil leaves
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
12 flat no-boil noodles
1 pound whole-milk mozzarella cheese, shredded (about 4 cups)
1 ounce Parmesan cheese, grated (about 1/2 cup)

Directions:

• Heat oil in Dutch oven over medium heat. Add onion and cook until softened but not browned. Stir in garlic and cook 30 seconds. Stir in meat, 1 teaspoon salt and 1 teaspoon pepper; cook, breaking meat into small pieces, about 4 minutes.
• Stir in cream, bring to simmer and cook until liquid evaporates, about 5 minutes. Stir in tomato puree and drained tomatoes. Bring to simmer and cook about 3 minutes. Season with salt and pepper to taste; set aside.
• Stir ricotta, Parmesan, basil, egg, salt and pepper together in medium bowl, set aside.
• Spread 1 cup sauce over bottom of 9" x 13" baking dish, avoiding large chunks of meat. Place 3 noodles in single layer on top of sauce. spread 1/3 cup ricotta mixture over noodles, then sprinkle layer with 1 cup mozzarella. Spoon 1 cup sauce evenly over cheeses. Repeat layers twice more. Place remaining 3 noodles on top, cover with remaining sauce, mozzarella and Parmesan.
• Wrap with plastic wrap and foil; refrigerate for up to 2 days or freeze up to 1 month. (Thaw frozen lasagna 24 hour in refrigerator before baking)
• To bake, preheat oven to 400 degrees. Cover lasagna tightly with foil sprayed with nonstick cooking spray. Bake 15 minutes if fresh, 30-40 if refrigerated. Remove foil and bake until cheese is browned in spots, 25-30 minutes longer. Cool 10 minutes before cutting.

Servings: 8

Harvey Wallbanger Cake

This is a "retro" cake from the 1970's. Break out your bundt cake pan!

I made it first with a glaze, but I like the simple dusting of powdered sugar much better.

Ingredients:

1 box yellow cake mix

1 3oz pkg instant vanilla pudding

1 cup oil

4 eggs

3/4 cup orange juice

1/4 cup Galliano liquer

1/4 cup vodka

powdered sugar

Directions:

• Grease a bundt pan and preheat oven to 350 degrees.


• Combine all ingredients and beat with an electric mixer on med high speed for 3 minutes.


• Pour evenly in prepared pan; bake for 45 minutes, until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan and cool completely.


• Dust with powdered sugar.

Oven-fried Coconut Chicken

Flaked coconut and coconut milk give this oven-fried chicken a sweet crunch.

Ingredients:

1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14oz) can light coconut milk
4 (4oz) chicken thighs, skinned
4 (4oz) chicken drumsticks, skinned
¾ cup panko (Japanese breadcrumbs)
½ cup flaked sweetened coconut
½ teaspoon salt
¼ teaspoon pepper

Directions:

• Combine first 3 ingredients in large plastic locking bag. Add chicken to bag; seal. Marinate in refrigerator 1 ½ hours, turning occasionally.
• Preheat oven to 400 degrees. Combine panko, coconut, salt and pepper in shallow dish. Dredge chicken in panko mixture.
• Place chicken on baking sheet lined with parchment paper. Lightly coat chicken with cooking spray.
• Bake 30 minutes. Carefully turn chicken over and bake an additional 30 minutes.

Servings: 4 (1 thigh and 1 drumstick) WW 6

Hoisin Baked Pork Chops

Chinese hoisin sauce, found in the Asian foods aisle of your local grocery store, gives these pork chops a rich color and flavor. They marinade quickly for an easy weeknight entree.

Ingredients:

1/4 cup soy sauce
2 tablespoons oil
1 tablespoon brown sugar
1/4 cup hoisin sauce
1 1/2 pounds lean boneless pork chops

Directions:

• Combine first four ingredients in a large plastic locking bag. Add pork and refrigerate for 1-3 hours, occasionally turning chops in marinade.
• Discard marinade. Bake pork chops at 350 degrees in shallow baking dish for 15 minutes on each side, or until done.

Servings: 4

Broccoli Salad

This is an easy make-ahead salad that's great for a potluck.

Ingredients:
1 head broccoli
1 small onion, chopped
1/3 cup sugar
2/3 lb bacon, fried and crumbled
1 small head cauliflower
2 cups Miracle Whip salad dressing
1/3 cup grated Parmesan

Directions:

• Mix together in large bowl. Cover and refrigerate for 4-6 hours.

Butternut Squash Penne

I just made this for dinner for the first time. It's delicious! A little extra prep time up front, but it comes together quickly. I used pepper bacon for an extra smoky flavor.

Ingredients:
4 slices bacon, cut into 1/4 inch pieces
8 large fresh sage leaves, plus 1 tablespoon minced
1 butternut squash (about 2 lbs), peeled, seeded and cut into 1/4 inch dice
1 tablespoon unsalted butter
6 scallions, sliced thin
1/4 teaspoon nutmeg
1 teaspoon sugar
salt and pepper
2 cups chicken broth
1 pound penne
2 tablespoons grated Parmesan, extra for serving
4 teaspoons fresh lemon juice
1/2 cup sliced almonds, toasted

Directions:

• Cook bacon over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook one minute more. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon mixture separately.
• Return skilled to high heat and add 2 tablespoons reserved bacon fat (add olive oil if necessary). Add squash in an even layer and cook, without stirring, until beginning to caramelize, 4-5 minutes. Continue cooking, stirring occasionally until spotty brown, 3-4 minutes.
• Add butter and allow to melt. Add scallions, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage. Cook stirring occasionally for 3 minutes.
• Add broth and bring to a simmer; cook until squash is tender, 3 minutes longer.
• Meanwhile, cook pasta according to directions in Dutch oven over high heat. Drain and transfer back to Dutch oven.
• Add squash mixture to pasta; stir in 2 tablespoons Parmesan, lemon juice and reserved bacon. Add toasted almonds and additional cheese when serving.

Servings: 4-6

Snickerdoodles

A classic cookie that never goes out of style!

Ingredients:

1 cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon soda
½ teaspoon salt
sugar
cinnamon

Directions:

• Beat shortening and sugar until fluffy. Add eggs one at a time beating well after each addition.


• Combine flour, cream of tartar, soda and salt. Gradually add to wet ingredients; beat until combined.


• Roll into 1 1/4 inch balls. On waxed paper, combine 1 tablespoon each of sugar and cinnamon. Roll balls in sugar/cinnamon. Bake on greased cookie sheets at 400 degrees for 10 minutes.


• Store in tightly covered container with a torn slice of bread to retain moisture in the cookies.

Servings: 4 dozen

Key Lime Cheesecake

I don't really care for cheesecake, but I love key lime pie. This recipe is the best of both desserts.

Ingredients:
1 1/2 cups graham cracker crumbs
¼ cup sugar
6 tablespoons butter, melted
2 envelopes unflavored gelatin
1 cup key lime juice
1 ½ cups sugar
5 eggs, beaten
2 teaspoons grated lime peel
1 teaspoon vanilla
2 ½--8oz pkgs cream cheese, softened
6 tablespoons butter, softened
2/3 cup whipping cream, stiffly whipped

Directions:

• Preheat oven to 325 degrees. Combine first 3 ingredients to make a crust. Press into bottom and a little up the sides of 9 inch springform pan. Bake 6 minutes; cool.
• In a saucepan, sprinkle gelatin over lime juice, soften 1 minute. Stir over low heat until gelatin is dissolved.
• Stir in sugar, eggs, and lime peel. Cook over medium heat, stirring constantly, 7 minutes. Do not let mixture boil. Stir in vanilla.
• Remove from heat; cool slightly. Strain.
• Beat cream cheese and butter until smooth. Gradually beat in gelatin mixture until well blended. Cover and refrigerate 1 hour.
• Fold whipped cream into cream cheese mixture. Pour mixture into prepared crust. Refrigerate 8 hours or overnight.
  

Chicken and Dumplings

Thick and filling, this dish is more stew than soup. Plenty of veggies makes it a meal all in one bowl!

Ingredients:

5 cups chicken broth

2 pounds boneless, skinless chicken breasts

5 tablespoons butter

4 carrots, peeled and sliced 1/4 inch thick

1 large onion, chopped fine

1 teaspoon salt

3 medium garlic cloves, minced

6 tablespoons flour

3/4 cup dry sherry

1/3 cup heavy cream

1/2 teaspoon dried thyme

2 bay leaves

1/2 teaspoon black pepper

8 ounces frozen peas

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/3 cups heavy cream

Directions:

• Bring broth to simmer in Dutch oven or high heat. Add chicken and return to simmer. Cover, reduce heat to med-low and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with foil. Transfer broth to large bowl


• Return empty Dutch oven to med-high heat and melt butter. Add carrots, onion, and salt; cook until softened, about 7 minutes. Stir in garlic, and cook 30 seconds. Stir in flour and cook stirring frequently for 1 minute.


• Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper. Bring to a boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.


• Stir flour, baking powder, and salt together in large bowl. Stir in cream until incorporated. Roll into large walnut-sized balls of dough.


• Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew with peas.


• Add dumplings to stew; reduce heat to low and cook covered until dumplings have doubled in size, 15-18 minutes.

Servings: 6-8

Cincinnati Chili

When I first moved to Cincinnati twenty years ago, Cincinnati chili was only served in local chili parlors. It's a unique taste, but everyone in Cincinnati has their "way" of enjoying it. A two-way is chili over spaghetti. A three-way is topped with mounds of cheese. A four-way is topped with kidney beans or chopped raw onions, and a five-way is the works!

Ingredients:
1 tablespoon vegetable oil
2 medium onions, chopped fine
1 medium glove garlic, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
salt
3/4 teaspoon black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85-90% lean ground beef

Directions:

• Heat oil in Dutch oven over med-high heat. Cook onions until soft and browned around edges, 7-8 minutes.
• Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper and allspice. Cook until fragrant, about 1 minute.
• Stir in broth, tomato sauce, vinegar and sugar.
• Add beef and stir to break up meat into small pieces. Bring to a boil; reduce heat to med-low and simmer until chili is deep brown and slightly thickened, 15-20 minutes.
• Season with salt and serve with spaghetti, cheddar cheese, onion and kidney beans.

Servings: 6-8

Cream Cheese Crab Wontons

Whenever we order Chinese food, I always get a side of crab wontons. They're deep fried and yummy! I needed a more healthy version for eating at home, so these baked wontons fit the bill. They're great right out of the oven with sweet and sour sauce for dipping.

Ingredients:

1 (8oz) package cream cheese, softened
2 cups chopped imitation crabmeat
1 diced green onion
2 teaspoons horseradish
1/2 teaspoon garlic powder
30 refrigerated wonton wrappers

Directions:

• Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
• Combine the cream cheese, onion, horseradish and garlic mixing well with an electric mixer. Add the crabmeat and mix until combined.
• Place 1 teaspoon of crab mixture in center of each wonton. Moisten the edges of the wrapper with water and fold in half (point to opposite point) over the crab. Press to seal.
• Bake 20-25 minutes until crisp and golden, turning halfway through baking.

Servings: 30 wontons

Apple Upside Down Cake

There's some guess work in this cake, but it's so good, that I doubt that you can go wrong! Be sure to put a baking sheet on the lower oven rack to avoid drips.

Ingredients:
6 tablespoons unsalted butter, at room temperature
1 1/2-2 apples, peeled and sliced
1 3/4 cups sugar, divided
2 extra large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla
1 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
powdered sugar

Directions:

• Preheat oven to 350 degrees. Move top oven rack to center of the oven. Generously butter a 9-9.5 inch glass pie plate and arrange apples in the dish, cut side down.
• Combine 1 cup of the sugar and 1/3 cup water in small saucepan; cook over high heat until it turns a warm amber color. DON'T STIR! Swirl the pan as the sugar melts. Pour evenly over apple slices.
• Cream 6 tablespoons butter and 3/4 cup sugar in the bowl of an electric mixer until light and fluffy. Lower speed and add eggs, one at a time. Add sour cream, zest and vanilla and mix until combined.
• Sift together flour, baking powder, and salt. With the mixer on low speed, add to the butter mixture only until combined.
• Pour the cake batter evenly over the apple slices and bake in center of oven for 30-40 minutes until cake tester comes out clean.
• Cool for 15 minutes on wire rack, then invert cake onto a plate. Serve warm or at room temperature, dusted with powdered sugar.

Chicken Picadillo

A South American version of a chicken "hash"-- sweet and spicy ingredients combined to make a fast and easy dish for a weeknight dinner. Serve with rice combined with a little lime and cilantro, black beans and hot tortillas.

Ingredients:

1 lb ground chicken
2 teaspoon oil
1 cup chopped onion
1 ½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon cinnamon
3 garlic cloves, minced
1 1/2 cups bottled salsa
1/3 cups golden raisins, or dried cranberries
¼ cup slivered almonds, toasted
¼ cup chopped fresh cilantro

Directions:

• Heat oil in skillet over med-high heat. Add onion and cook 3 minutes, stirring occasionally.
• Add chicken, cumin, salt, cinnamon and garlic; cook for 3 min or until chicken is done, stirring frequently.
• Stir in salsa and raisins. Cover, reduce heat and simmer 5 minutes or until heated. Stir in almonds and cilantro.
  

Servings: 4

Chicken Tortilla Soup

I never claimed to be an original cook. Most of my recipes came from my Mom or friends. I have been known to use a recipe right off the back of a product's packaging and this is one of them. On the Border Mexican Cantina and Grill restaurants market their chips and salsa through Tusco Enterprises http://www.tuscoenterprises.com/. I did modify the recipe somewhat. These are great tortilla chips, by the way.

Ingredients:

2 - 32oz containers of chicken broth
1 pound boneless, skinless chicken breasts

2 large ripe avocados, mashed

3 tablespoons of salsa

4 tablespoons uncooked rice

1 cup salsa
1/2 cup chopped onion
1/2 cup finely chopped cilantro
3/4 cup shredded Monterrey Jack cheese
On the Border Tortilla Chips

Directions:

• Mash avocados and 3 tablespoons of salsa. Set aside.
• Heat chicken broth to boil in a large saucepan. Add chicken breasts and cook until opaque. Remove chicken and cut into bite-size pieces.
• Add salsa and rice to broth. Cook 15 minutes until rice is tender. Return chicken to pan, and add chopped onion. Simmer 5 minutes.
• Just before serving add cilantro.
• To serve, break a handful of chips into bottom of each bowl. Ladle soup over chips. Top with cheese and rounded tablespoon of avocado.

Servings: 4-6

Scalloped Cabbage

Adjust the amount of white sauce according to how much cabbage you have or how creamy you like it. I always increase the buttered bread crumbs for extra crunch. To cook the cabbage, coarsely chop and place in a small amount of boiling water for 2 minutes. Reduce heat to low and cook covered for 6-8 minutes until crisp-tender.

Ingredients:
5 cups cooked cabbage
2 cups white sauce (below)
1/2 cup fine dry breadcrumbs
2 tablespoons butter, cut into small pieces

Directions:

• Place cabbage in buttered baking dish. Pour white sauce over; sprinkle with bread crumbs then dot with butter.
• Bake at 400 degrees for 20 minutes.

Servings: 6

Basic White Sauce

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 2 cups heated milk
• salt, pepper

Directions:

• Melt butter over medium heat. Add flour and stir until well blended
• Gradually stir in hot milk. Cook over medium heat, stirring constantly until sauce begins to thicken and boil.
• Simmer, stirring frequently, over very low heat for 5 minutes.
• Season with salt and pepper
• Makes 2 cupf of white sauce

Pork Roast with Cranberry-Apple Glaze

We had this pork roast for dinner on Saturday along with scalloped cabbage. Another winter weather meal that really satisfies. The glaze makes ample sauce to serve.

Ingredients:
1 2-3 pound pork loin roast (single loin)
salt, pepper
1 clove minced garlic
1 12-ounce bag of fresh cranberries
3/4 cup maple syrup
2 tablespoons brown sugar
2 cups finely chopped apple
zest and juice of 1/2 lemon
dash of ginger
dash of cinnamon

Directions:

• Trim fat from roast; season with salt and pepper; rub with minced garlic.
• Roast for 60-80 minutes at 350 degrees. (155 degrees on meat thermometer.
• Combine glaze ingredients and cook over medium heat for 15-20 minutes. Remove from heat. Puree half of the glaze in food processor or with immersion blender. Spoon pureed glaze over the roast during last 30 minutes of cooking.
• Reserve additional glaze and pass when serving.

Servings: 6-8

Chicken Tetrazzini

A great way to use leftover chicken. I never seem to have any leftover, so I often start with fresh. You can boil a couple chicken breasts with bay leaf if you're in a hurry, but cutting the breasts into strips and sauteing it gives the chicken a better flavor.

Ingredients:
3 to 4 cups cooked chicken
salt and pepper
8 ounces thin noodles or spaghetti, cooked and drained
6 tablespoons of butter
8-12 ounces sliced mushrooms
1/4 cup flour
1 cup cream or half-and-half
2 cups chicken broth
1/4 cup dry sherry
1/4 cup grated Parmesan cheese
paprika

Directions:

• Preheat oven to 425 degrees
• Cook noodles according to directions. Meanwhile, in a skillet, melt 2 tablespoons butter over med-low heat; saute mushrooms until golden.
• In a saucepan, melt 4 tablespoons butter; stir in flour and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened. Add chicken, mushrooms and sherry; heat through.
• Place noodles in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika
• Bake at 425 degrees for 15-20 minutes

Servings: 8

Fluffy Yellow Cake

A light and fluffy yellow cake that is great with a chocolate buttercream frosting. This is birthday cake at our house!

Ingredients:
2 1/2 cups of cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar
10 tablespoons butter, melted and cooled slightly
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
6 large egg yolks, room temperature
3 large egg whites, room temperature

Directions:

• Preheat oven to 350 degrees. Spray two 9-inch pans with cooking spray and line with parchment paper. Spray parchment paper and dust with flour.


• Whisk flour, baking soda, salt and 1 1/2 cups sugar in large bowl.


• In medium bowl, whisk together melted butter, buttermilk, oil vanilla and yolks.


• In a large mixer bowl, beat egg whites until foamy, 30 seconds. With mixer running, gradually add 1/4 cup sugar; continue to beat until stiff peaks form, 60 seconds. Transfer to bowl and set aside.


• Add flour mixture to mixing bowl. With mixer running, gradually add butter mixture until almost incorporated, about 15 seconds. Scrape bowl and beat until smooth, about 30 seconds. Remove bowl from mixer stand.


• Stir 1/3 of the egg whites in to the batter, then fold in remaining whites. Divide batter evenly between prepared pans.


• Bake until toothpick inserted in center come out clean, about 22-25 minutes. Cool pans on rack for 10 minutes. Invert onto greased rack to remove parchment paper. Invert again and cool completely on rack, about 1 hour.


• Frost with a chocolate buttercream frosting.

Sausage, Tomatoes and Goat Cheese Pasta

I love the strong flavors in this dish. Use a milder cheese or sausage if you like.

Ingredients:
1 (10 ounce) jar sundried tomatoes in oil (chopped, reserve oil)
3 links of Hot Italian chicken sausage
1 small onion, chopped
4 cloves of garlic, minced
1 can tomato paste
1 cup dry white wine
12 ounces angel hair pasta
salt and pepper
2 ounces soft goat cheese, coarsely crumbled

Directions:

• Heat 2 tablespoons of the reserved oil in a large skillet over medium heat.
• Cut the sausage from the casings and brown in skillet, breaking into small crumbles as it cooks.
• Add onion and saute until tender, about 3 minutes. Add garlic and saute 1 minute.
• Add the tomato paste and cook for 2 minutes, stirring constantly.
• Add the wine and tomatoes, simmer 2 minutes.
• Meanwhile, cook pasta 5 minutes until al dente. Drain, reserving 1/2 cup of cooking liquid.
• Add the pasta to the tomato mixture and toss to coat, adding some of the reserved liquid to moisten.
• Season with salt and pepper. Mound into bowls and sprinkle with goat cheese.

Servings: 4

Homemade Noodles

Homemade noodles are a favorite dish of my entire extended family. My Mom made beef and noodles as a special meal when we were kids. The grandkids begged them to be included in holiday meals, so now they're a side dish at Thanksgiving and Christmas. It takes a few tries to get them just right, but they're worth the effort.

This is more of a "how to" than a recipe. The recipe begins with flour and eggs. I start with about 3 cups of flour and mix in 6 eggs. Add flour as needed to make a workable dough. Roll out about 1/3 of the dough onto a floured surface, dusting with additional flour to keep it from sticking. Roll to about 1/8 of an inch.

Roll up the dough into a tube, dusting with flour as needed.

Continue with remaining dough until all dough is rolled into tubes. With a thin, sharp knife, slice tubes into 1/4 to 1/2 inch pinwheels.

Unroll pin wheels into strands of dough and lay on a large flat surface to dry. I use my kitchen island. My mom used the kitchen table. Let dry about 3 hours, turning noodles once, until no longer sticky.

When dry, place noodles in gallon size freezer bags and freeze until ready to use.

For a main dish: Boil 1-2 pounds of stew beef in enough water to cover. Simmer for 2 hours. Add water and beef broth and return to a boil. Add a bag of noodles and boil 30 minutes stirring often. Excess flour on the noodles will thicken the broth.

For a side dish: Bring beef or chicken broth to a boil. Add desired amount of frozen noodles. Boil 20-30 minutes stirring often.

Macaroni and Cheese

This is not the stuff in the "blue box". This is real mac and cheese. Vary the cheeses for different flavors or use a combination of them.





Ingredients:

2 cups macaroni
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons of flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups milk
3 cups shredded cheese (cheddar, monterey jack, american, etc.)



Directions:

• Cook the macaroni according to package directions; drain.


• In a medium saucepan, melt butter. Cook onion in butter until tender.


• Stir in flour, salt and pepper. Add milk all at once and stir until thickened and bubbly


• Remove from heat and stir in 2 1/2 cups cheese until melted


• Combine cheese and macaroni and pour into a 9'x13" baking dish coated with cooking spray.


• Sprinkle with remaining cheese


• Bake at 350 degrees for 30 minutes

Servings: 6

Brussels Sprouts with Bacon

I've always liked brussels sprouts, but just boiling them was a little blah. This Emeril recipe with carmelized onion and bacon is the key to my family's favorite side dish this winter. You can find more "green" recipes at www.planetgreen.discovery.com/food-health

Ingredients:
1/4 pound bacon, chopped
2 tablespoons olive oil
1 large sweet onion, thinly sliced
2 cloves minced garlic
salt and pepper
1 pound Brussels sprouts, halved and ends trimmed
1/2 cup chicken stock

Directions:

• Heat a saute pan over medium heat; add bacon and oil. Cook for 10 minutes until bacon begins to crisp.
• Add onion and garlic; season with salt and pepper
• Cook for 5 minutes; add the Brussels sprouts and chicken stock. Cover with a lid and cook 15 minutes.

Cinnamon-Oatmeal Blueberry Pancakes

It's a cold and snowy day in Ohio. What better way to start the day than with yummy pancakes. Be careful when combining ingredients--too much air makes for less fluffy cakes.


Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 cup quick oats
1 tablespoon cinnamon
1 beaten egg
1 cup milk
1 tablespoon cooking oil
6-8 ounces fresh blueberries



Directions:

• Stir together flour, sugar, baking powder, cinnamon and oats.


• Combine egg, milk and oil; add all at once to flour mixture. Stir just until blended, but still slightly lumpy.


• Pour 1/4 cup batter onto a hot (375 degree) lightly greased griddle. Sprinkle with blueberries. Cook until pancakes have a bubbly surface and slightly dry edges. Turn and cook other side.

Servings 4

Apple Walnut Dessert

This simple cake was the first "from scratch" dessert I ever made. I was in junior high and wanted to make something special for our family. I didn't read the ingredients carefully and used baking soda instead of baking powder. Two teaspoons of baking soda!! My family took one bite of it and realized it was awful. My step-dad, however, kind man that he is, ate every bite of his. Thirty years later, I still check the ingredients twice whenever I make this and remember the kindness of a good dad.

Ingredients:
2 eggs, beaten
1 ½ c sugar
1 teaspoon vanilla
1 ½ c flour
2 teaspoons baking powder
½ teaspoon salt
2 cups chopped tart apples
½ cup walnuts

Directions:

• Preheat oven to 350 degrees.
• Combine eggs, sugar and vanilla. Combine flour, baking powder and salt. Add to egg mixture. Stir well. Stir in apples and nuts.
• Spread in a greased 11 x 7 baking dish for 40 minutes.

Stroganoff

There's nothing fancy about this dish, but it's a great comfort food entree on a cold winter evening! I like it with steamed broccoli.

Ingredients:

12 ounces uncooked noodles
1 teaspoon olive oil

1 pound lean ground beef

1 cup onion, chopped

1 teaspoon minced garlic

12 ounces mushrooms, sliced

1 tablespoon chopped fresh thyme

2 tablespoons flour

1 cup beef broth

1 1/4 teaspoon sea salt

1/4 teaspoon pepper

1 cup sour cream

1 tablespoon sherry

Directions:

• Cook noodles according to package directions; rinse in cold water and drain.


• Heat oil over medium-high heat; add beef and cook 4 minutes, crumbling into small pieces. Add onion, garlic and mushrooms and cook 4 minutes.


• Sprinkle with flour, and cook 1 minute stirring constantly.


• Stir in broth, boil; reduce heat and simmer 1 minuted until slightly thickened. Add salt and pepper.


• Remove from heat. Stir in sour cream and sherry. Serve over noodles.

Servings: 4-6

Marinara Sauce

I love this sauce! It works with meatballs, in a baked ziti casserole, or just over spaghetti. It takes some time, but it freezes well. The secret is carmelizing the onion to give the sauce a richer flavor.

Ingredients:

1 tablespoon olive oil
6 cups chopped onion, about 3 med
1 tablespoon sugar
3/4-1 cup red wine
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon pepper
¼ teaspoon crushed red pepper
6 garlic cloves, crushed
2 (28oz) cans crushed tomatoes, undrained
2 (14.5oz) cans diced tomatoes, undrained
2 (6oz) cans tomato paste

Directions:

• Heat oil in a Dutch oven over med heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally.


• Stir in wine, cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat and simmer 3 hours, stirring occasionally.
  
  Cool completely before freezing. Yields 9 servings (1 cup each)
  
  

Nana's Brownies

My daughter named these brownies after my mother, but the recipe is really from a 1960's cookbook from Marion General Hospital in Marion, Ohio. The cookbook is long gone, but the recipe lives on! These are good with a dusting of powdered sugar, but some prefer the richer flavor of the buttercream frosting.



Ingredients:
2 cups sugar
2 sticks butter, melted
4 squares chocolate
4 eggs, separated
2 teaspoons vanilla
1 cup flour
2 cups chopped pecans

Directions:

• Stir sugar, butter and chocolate together. Add egg yolks and vanilla. Stir well. Add flour and nuts. Beat egg whites until stiff. Fold into batter. Pour into greased 9 x 13 pan.
• Bake at 325 degrees for 35-40 minutes.
• Dust with powdered sugar or frost with buttercream frosting when cool

Frosting:

2-3 cups powdered sugar
1/3 cup milk
½ stick butter, softened
2 squares melted chocolate
2 teaspoons vanilla
¼ teaspoon salt

Beat until creamy.

Cranberry-Pistachio Scones

My family really enjoys these scones for breakfast. Substitute any nut or dried fruit. Dried cherries and almonds are also good.


Ingredients:

2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup low-fat buttermilk
1/4 cup granulated sugar
3 tablespoons honey
2 teaspoons grated lemon rind
1 egg, lightly beaten
1/3 cup sweetened dried cranberries
1/4 cup chopped pistachios, toasted
1 egg white
2 tablespoons turbinado sugar


Directions:

• Preheat oven to 400 degrees


• Combine flour, baking powder and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Cover and chill flour mixture 10 minutes.


• Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to flour mixture; stir until dough is moist.


• Turn dough out onto lightly floured surface. Pat dough into an 8-10 inch circle. Cut dough into 8-12 wedges. Place wedges 2 inches apart on a baking sheet lined with parchment paper. Brush egg white over dough; sprinke with turbinado sugar.


• Bake at 400 degrees for 13 minutes or until golden brown. Remove from pan and cool 2-3 minutes on wire racks. Serve warm or at room temperature.

Servings: 8-12

Nutrition info: for 12 servings--191 calories; 6.4 g fat; 1g fiber