Baked Potato Soup

This makes a lot of soup so be prepared for lots of leftovers!

Ingredients:
5 large baking potatoes

1/4 cup butter

1/2 cup flour

7 cups milk

1 bunch green onion, chopped

1/2 lb bacon, fried crisp & crumbled

1 1/2 cups cheddar cheese, shredded

1 cup sour cream

salt & pepper to taste

Bake potatoes until tender

Cool, peel, & chop into small pieces

In a saucepan, melt butter over low heat

Whisk in flour to make a roux

Slowly whisk in milk

Increase heat to medium & bring to almost boiling

Add potatoes, green onions, & bacon

Stir in cheese & sour cream

Heat through until cheese has melted & soup is warm

Pumpkin Pie

Ingredients:
3/4 cup sugar

1/2 tsp salt

1 3/4 tsps pumpkin pie spice

2 large eggs

1 can (15 oz) 100% pure pumpkin

1 can (12 oz) evaporated milk

1 unbaked 9" pie shell

Mix sugar, salt, & pumpkin pie spice in a small bowl

Beat eggs in a large bowl

Stir in pumpkin & sugar-spice mixture

Gradually stir in evaporated milk

Pour into pie shell

Bake in preheated 425° for 15 mins

Reduce temperature to 350°; bake 40-50 mins or until knife inserted near center comes out clean

Cool on wire rack for 2 hours

Serve immediately or refrigerate

Carmel Apple Dessert

This was a hit at the office Halloween party. It's very good, I don't like Snickers but I like this dessert!

Ingredients:
1 large (16 oz.) container Cool Whip - NOT reduced fat
6 granny smith apples, diced
1 small package of vanilla instant pudding
6 regular size SNICKERS® candy bars, frozen

Mix together the Cool Whip, vanilla instant pudding, and apples
Smash the SNICKERS® bars and add to the salad
Best if you allow to stand for a little while before serving

Black Bean Salad

Ingredients:
1 (15 oz) can black beans, rinsed & drained
1 cup quartered cherry tomatoes
1/2 cup chopped red onion
1/4 cup chopped celery
2 Tbsps lime juice
2 Tbsps chopped fresh cilantro
1 Tbsp olive oil

Combine all ingredients in a medium bowl; toss well to coat

Tex-Mex Calzones

Serve with black bean salad

Ingredients:
8 oz ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 tsp ground cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 cup fat-free fire-roasted salsa verde
1 (11-oz) can refrigerated thin-crust pizza dough*
3/4 cup (3 oz) preshredded Mexican blend cheese
Cooking spray
1/4 cup fat-free sour cream

Preheat oven to 425°
Heat a large nonstick skillet over medium-high heat

Add ground turkey to pan; cook 3 minutes, stirring to crumble

Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally

Remove turkey mixture from heat; stir in salsa
Unroll dough; divide into 4 equal portions

Roll each portion into a 6 x 4–inch rectangle

Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough

Top with 3 Tbsps cheese; fold dough over turkey mixture, and press edges together with a fork to seal

Place on a baking sheet coated with cooking spray

Repeat procedure with remaining dough and turkey mixture

Bake at 425° for 12 minutes or until browned

Serve with sour cream

*Make sure dough is cold enough - I made the mistake of letting the dough sit on the counter while making up the meat mixture. The dough was very sticky & difficult to work with.

Photo courtesy of: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1880021

Chipotle Chicken Taco Salad

This salad has a little bit of a kick to it. It's great with tortilla chips & is a filling meal that is super quick & easy to make. Courtesy of Cooking Light.

Ingredients
Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 Tbsp minced chipotle chile, canned in adobo sauce
1 tsp ground cumin
1 tsp chili powder
4 tsps fresh lime juice
1/4 tsp salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)*
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15 oz) can black beans, rinsed and drained
1 (8 3/4-oz) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well
To prepare salad, combine lettuce and remaining ingredients in a large bowl
Drizzle dressing over salad; toss gently to coat
Serve immediately

*I used Foster Farms Southwest Chicken Breast Strips because I didn't want to buy or roast a chicken.



Photo courtesy of Cooking Light

Jack-Corn Muffins

Ingredients:
1 (8.5 oz) corn muffing mix

1/2 cup shredded Monterey Jack cheese with jalapeño peppers

1/2 cup corn kernels

1/3 cup 1% milk

1 large egg

Combine all ingredients

Divide batter evenly among 8 muffin cups coated with cooking spray

Bake at 400º for 16 mins or until browned

Teriyaki Tuna & Soba Noodles

I've only made fish maybe 3 times, ever. This was the 3rd time making it & it turned out pretty good - my tuna steak was a little dry but my husband's was cooked perfectly. This marinade would also be good with salmon or chicken.

Ingredients:
1/4 cup reduced-sodium teriyaki sauce

2 Tbsps rice vinegar

1 Tbsp chopped fresh ginger

1 tsp sugar

2 garlic cloves, chopped

4 tuna steaks

6 oz soba noodles

1/2 lb sugar snap peas, strings removed

1 sweet red pepper, seeded & thinly sliced

2 carrots, chopped

2 scallions, thinly sliced

additional teriyaki sauce for noodles

In a small bowl, stir together teriyaki sauce, vinegar, ginger, sugar, & garlic

Reserve 3 Tbsps for the noodles

Marinate tuna in remaining teriyaki sauce mixture for 15 mins

Prepare soba noodles following the package directions, adding snap peas & carrots during the last 3 mins of cooking

Drain & place in a medium bowl

Toss with red pepper sliced & reserved teriyaki sauce mixture

Let stand at room temperature

Coat a grill with nonstick cooking spray & heat over medium-high heat

Grill tuna for 3 mins

Turn & grill for an additional 2 mins for medium doneness

Serve with soba noodles & garnish with scallions

Toss noodles with additional teriyaki sauce if desired

Spiced Potatoes & Green Beans

A delicious side dish, recipe found in the September 2009 Cooking Light.

Ingredients:
1 tsp chili seasoning

2 Tbsps canola oil

1/2 tsp brown mustard seeds

1 cup finely chopped onion

2 tsps minced garlic

1 tsp ground cumin

1 tsp ground coriander

1 tsp minced, peeled fresh ginger

1/4 tsp ground turmeric

1 lb Yukon gold potatoes cut into 1/2" pieces

1/2 cup water

3/4 tsp salt

8 oz green beans, trimmed & cut into 1" pieces

Heat oil in large nonstick skillet over medium-high heat

Add mustard seeds to pan; saute 30 seconds or until seeds begin to pop

Add onion; saute 2 mins or until lightly browned

Stir in chili seasoning, garlic, cumin, coriander, ginger, & turmeric; cook 30 seconds, stirring constantly

Stir in potatoes; cook 2 mins

Add 1/2 cup water & salt, & bring to a boil

Reduce heat to medium-low & simmer covered 8 mins or until potatoes are tender

Add beans; cover & cook 5 mins or until beans are crisp-tender

Peanut Noodles

My sister sent me this recipe & it's very, very good.

Ingredients:
Sauce

4 cloves garlic

Juice 1/2 lime

1/2 cup creamy peanut butter

1/4 cup ketchup

1/4 cup soy sauce

1/4 cup packed brown sugar

2 Tbsps vegetable oil

4 tsps minced ginger

1 Tbsp red wine vinegar

1 Tbsp onion powder

1 Tbsp sesame oil

1/2 tsp red pepper flakes

Place garlic in blender/food processor, blend until finely chopped

Pour lime juice into blender

Stop the blender & add remaining ingredients along with 1/2 cup water

Pulse on high just until ingredients are combined

Scape down the sides of the blender & pulse 3-4 more times

Noodles

12 oz Asian pasta - refrigerated noodles (I used Yakisoba noodles)

1 lb chicken breasts, chopped into bite size pieces

2 cups broccoli/snow peas/carrots (I used carrots & snow peas)

1/4 cup chopped peanuts

Cook pasta & drain

Cook chicken over medium-high heat until browned, then add vegetables

Cook until chicken is no longer pink

Add peanut sauce to skillet & reduce heat to low

Return drained pasta to skillet & toss until well mixed

Sprinkle chopped peanuts over noodles & serve

Pasta With Sun-Dried Tomato Pesto & Feta Cheese

Courtesy of Cooking Light. This is a great dinner that will be done in about 20 mins. Using refrigerated pasta vs dried speeds up the process. Serve with garlic bread & salad.

Ingredients:
1 (9oz) package refrigerated fresh linguine

3/4 cup oil-packed sun-dried tomato halves, drained (I used an entire 6.5 oz jar)
1/4 cup loosely packed basil leaves

2 Tbsps slivered almonds

2 Tbsps shredded Parmesan cheese

3 garlic cloves

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup crumbled feta cheese

Cook pasta according to the package directions

Drain over a bowl, reserving 1 cup cooking liquid

Return pasta to pan

While pasta cooks, place tomatoes & next 6 ingredients (through pepper) in a food processor; process until finely chopped

Combine tomato mixture & reserved 1 cup cooking liquid, stirring with a whisk

Add to pasta; toss well to coat

Sprinkle with feta

Roasted Banana Bars with Browned Butter Pecan Frosting

I had some over ripe bananas that I need to use up, so I made these delicious bars last night. They pair well with a strong, steaming cup of coffee.

Ingredients
Bars:
2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 Tbsp butter, chilled and cut into small pieces
2 1/4 cups cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup nonfat buttermilk
1 tsp vanilla extract
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
Baking spray with flour

Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 oz) 1/3-less-fat cream cheese, softened
1 tsp vanilla extract
1/4 cup chopped pecans, toasted

Preheat oven to 400°
To prepare bars, combine banana, brown sugar, and 1 Tbsp butter in an 8" square baking dish

Bake at 400° for 35 minutes, stirring after 17 minutes

Cool slightly
Reduce the oven temperature to 375°
Lightly spoon cake flour into dry measuring cups; level with a knife

Combine flour, soda, & baking powder in a medium bowl

Combine banana mixture, buttermilk, & 1 tsp vanilla in another medium bowl

Place 1/2 cup butter & granulated sugar in a large bowl; beat with a mixer at medium speed until well blended

Add eggs to granulated sugar mixture; mix well

Add flour mixture to sugar mixture alternating with banana mixture, beginning & ending with flour mixture
Pour batter into a 13" x 9" baking pan coated with baking spray

Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean

Cool completely in pan on a wire rack

To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned

Cool slightly

Combine browned butter, powdered sugar, cream cheese, & 1 tsp vanilla in a medium bowl; beat with a mixer until smooth

Spread frosting over cooled bars

Sprinkle with pecans

Picture courtesy of cookinglight.com

Slow-Cooker Enchiladas

Courtesy of the Paula Dean Magazine January/February 2009. I've made a few changes to the original recipe.

Ingredients:
1 1/2 lbs ground beef
1 large onion, chopped
3 garlic cloves, minced
1 1/2 tsp dried oregano
1 tsp dried basil
1 (4 oz) can chopped jalapenos
1 tsp salt
1 tsp ground black pepper
12 (5") corn tortillas, cut into wedges
1 (28 oz) can enchilada sauce
2 1/2 cups shredded Cheddar cheese, divided
Garnish: sour cream, chopped fresh cilantro

In a large skillet, combine ground beef, onion, garlic, oregano, & basil
Cook over medium heat until beef is browned & crumbles; drain well
Stir in jalapenos, salt, & pepper
In a 4-6 quart electric slow cooker, place one-third of tortillas over bottom of slow cooker
Top evenly with half of beef mixture, half of enchilada sauce, & 1 cup cheese
Repeat layers once, beginning with tortillas & ending with cheese
Top mixture with remaining one-third of tortilla wedges
Sprinkle with remaining 1/2 cup cheese
Cover & cook on low for 5-6 hours, or until hot & bubbly
Garnish with sour cream & cilantro, if desired

Beef & Cheddar Potpie

I found this recipe in an Everyday with Rachel Ray magazine at work. I've taken the liberty of adding garlic, dried basil, & dried oregano to this dish. It would probably be good if you added veggies such as corn, green beans, or carrots - I'll do that next time.

Ingredients:
6 Tbsps butter, chilled

1 small onion, chopped

3 garlic cloves, minced

1 1/2 tsps dried basil

1 1/2 tsps dried oregano

Salt & pepper

1 1/2 lb ground beef

28 oz can diced tomatoes, drained

1 1/2 cups flour

2 tsps baking powder

2 cups shredded sharp cheddar cheese

1/2 cup milk

Preheat oven to 375º

Grease an 8"x12" baking dish & set aside

In a large skillet, heat 2 Tbsps butter over medium-high heat

Add onion & garlic & cook, stirring, until softened but not browned, 3 - 5 mins

Add the beef, dried basil, & dried oregano & cook until no longer pink

Stir in the tomatoes, beef broth, & season with salt & pepper

Lower the heat & cook, stirring occasionally, until most of the liquid is absorbed, about 20 mins

Pour into prepared baking dish & spread evenly

Meanwhile, in a large bowl, combine the flour, baking powder, & 1/2 tsp salt

Using your fingertips or a pastry blender, blend in the remaining 4 Tbsps butter & cheese until the mixture resembles coarse crumbs

Pour in the milk & stir quickly with a fork to form a dry, shaggy dough

Gather the dough together & knead lightly in the bowl

Transfer to a floured work surface & roll or pat into a large, 1/2" thick round

Using a 3" cookie cutter, cut out 8 biscuits*

Gather the scraps of dough, form into a new round & cut out more biscuits until all the dough has been used

Place the biscuits on top of the beef mixture as closely as possible & bake until lightly browned, about 35 mins

* I don't have a 3" cookie cutter so I used the beef broth can. I washed the beef broth can out after adding the broth to the beef mixture - it worked like a charm.

Chicken Tamale Casserole

Courtesy of Cooking Light

Ingredients:
1 cup shredded 4-cheese Mexican blend cheese

1/3 cup fat-free milk

1 egg

1 tsp ground cumin

1/4 tsp ground red pepper

1 (14 3/4 oz) can cream-style corn

1 (8.5 oz) box corn muffin mix

1 (4 oz) can chopped green chilies, drained

Cooking spray

1 (10 oz) can red enchilada sauce

2 cups shredded cooked chicken breast (I used this recipe for the shredded chicken - it was quick & easy)

1 small can sliced olives

Sour cream

Preheat oven to 400º

Combine 1/4 cup cheese & next 7 ingredients (through chilies) in a large bowl, stirring until just moist

Pour mixture into a 13"x9" baking dish coated with cooking spray

Bake at 400º for 15 mins or until set

Pierce entire surface liberally with a fork; pour enchilada sauce over top

Top with chicken; sprinkle with remaining cheese & olives

Bake at 400º for 15 mins or until cheese melts

Remove from oven; let stand 5 mins

Serve with sour cream

Hash Brown Hot Dish

This is my take on a recipe I found in the church cookbook Kitchen Keepsakes. I've modified the original recipe by adding extra spices, cheese, & onion.

Ingredients:
1 package hash browns (I use Simply Potatoes shredded hash browns)

1 (10 3/4 oz) can cream of mushroom soup

1 (10 3/4 oz) can cream of cheddar soup

1 lb ground beef

3 garlic cloves, minced

1/2 onion, chopped

2 tsps dried basil

2 tsps dried oregano

1 tsp fresh ground pepper

1 can corn

1 can green beans

3/4 cup milk

1 cup shredded cheese

Brown ground beef with garlic, onion, basil, oregano, & pepper

Drain grease

Drain corn & green beans

Mix all ingredients, except hash browns, together

Pour mixture into 13"x9" greased pan

Top mixture with hash browns & bake at 350º for 45 mins - 1 hr

During last 15 mins of cooking, place shredded cheese on top of hash browns

Chicken Paprikash

Quick, easy weeknight dinner found in Cooking Light

Ingredients:
1 Tbsp canola oil
1 lb chicken breast tenders, cut into bite size pieces
1 cup chopped onion
1 medium thinly sliced red bell pepper
1 1/2 tsps bottled minced garlic
1/4 cup whipping cream
1 Tbsp paprika
1 Tbsp tomato paste
1 tsp caraway seeds
1/2 tsp salt
1/4 tsp black pepper
1 (14.5 oz) can diced tomatoes, undrained
2 cups cooked rice

Heat canola oil in a large nonstick skillet over medium heat
Add chicken; cook until no longer pink, stirring occasionally
Remove from pan & keep warm
Add onion, bell pepper, & garlic to pan; sauté 4 minutes or until tender
Return chicken to pan
Stir in cream and remaining ingredients; cover & simmer 5 minutes or until sauce is slightly thick
Serve over rice

Lemon Cake

Another Cooking Light cake recipe. Very lemony - makes the perfect cake to serve with coffee.

Ingredients:
Cake-
Cooking spray
2 Tbsps all-purpose flour
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 Tbsps finely grated lemon rind
2 Tbsps fresh lemon juice

Icing-
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 Tbsp lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)

Preheat oven to 350°
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
Lightly spoon 2 cups flour into dry measuring cups, and level with a knife
Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk
Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes)
Add eggs, one at a time, beating well after each addition
Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture
Beat in 2 Tbsps lemon rind and 2 Tbsps lemon juice
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles
Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean
Cool in pans 10 minutes on a wire rack; remove from pans
Cool completely on wire rack; remove wax paper from cake layers
To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth
Place 1 cake layer on a plate; spread half of icing on top of cake
Top with remaining cake layer; spread remaining half of icing over top of cake
Garnish with lemon rind strips, if desired
Store cake loosely covered in the refrigerator

Strawberry Layer Cake

I made this cake for Mother's Day & it was delicious! It's a very moist, dense cake courtesy of Cooking Light.

Ingredients:
Cake -
1 1/4 cups sliced strawberries
2 1/4 cups all-purpose flour
2 1/4 tsps baking powder
1/8 tsp salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
2 large egg whites
1 cup low-fat buttermilk
1/4 tsp red food coloring
Cooking spray

Frosting-
1/3 cup (3 oz) 1/3-less-fat cream cheese
1/3 cup butter, softened
2 Tbsps fresh orange juice
3 cups powdered sugar
12 whole strawberries

Preheat oven to 350°
To prepare cake, place sliced strawberries in a food processor; process until smooth
Lightly spoon flour into dry measuring cups; level with a knife

Combine flour, baking powder, and salt, stirring with a whisk

Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended

Add eggs, one at a time, beating well after each addition

Beat in egg whites

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture

Add pureed strawberries and food coloring; beat just until blended
Divide batter between 2 (8-inch) round cake pans coated with cooking spray

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean

Cool in pans on a wire rack for 10 minutes; remove from pans & cool completely on wire racks
To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended

Gradually add powdered sugar, and beat just until blended
Place 1 cake layer on a plate; spread with 1/2 cup frosting

Top with remaining cake layer

Spread remaining frosting over top and sides of cake

Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end; fan strawberry on top of cake just before serving, if desired

Cut remaining 11 strawberries in half

Garnish cake with strawberry halves, if desired

Yield: 16 servings

Photo courtesy of Cooking Light

Parmesan Orzo & Meatballs

I found this recipe in Betty Crocker One-Dish Meals & modified it to my liking. The original recipe calls for frozen bell peppers & frozen onions. I opted for fresh vegetables & added garlic.
Make this a complete dinner by added a side salad & crusty bread.

Ingredients:
1 red bell pepper, cut into strips
1 small onion, cut into strips
2 garlic cloves, minced
2 Tbsps Italian dressing
1 can (14 oz) beef broth
1 cup (6 oz) uncooked orzo
1 bag (10.5 oz) frozen cooked Italian meatballs (about 16)*
1 can (14.5 oz) can diced tomatoes, drained
2 Tbsps chopped fresh parsley**
1/4 cup shredded Parmesan cheese

Heat skillet over medium-high heat
Add dressing, red pepper, onion, & garlic to skillet; cook 2 mins
Stir broth into vegetables; heat to boiling
Stir in pasta & meatballs
Heat to boiling; reduce heat to low
Cover & simmer 10 mins, stirring occasionally
Stir in tomato
Cover & simmer 3 - 5 mins or until most of the liquid has been absorbed & pasta is tender
Sprinkle with cheese

* I couldn't find frozen Italian meatballs at the store, so I picked up freshly made meatballs at Central Market. I suppose I could have made them too, but I didn't feel like it. I cooked the meatballs before cooking the vegetables & set them on a paper towel to drain. I then added them with the pasta.
** I forgot to buy parsley, this dish was still delicious without it.

Fudgy Peanut Butter Bars

These bars are very rich but delicious. Recipe courtesy of Best-Loved Cookies.

Ingredients:
Crust-
1 1/2 cups all purpose flour
3/4 cup fine chopped dry roasted peanuts
1/2 cup packed brown sugar
1/2 cup butter, melted

Topping-
2 cups (12 oz) semi-sweet chocolate chips
3/4 cup peanut butter (can be creamy or chunky)
1/3 cup sifted powdered sugar

For crust: combine flour, peanuts, brown sugar, & butter in an ungreased 13"x9" baking pan; press into bottom of pan
Bake in preheated oven at 350º for 10 - 12 mins or until light brown around edges
For topping: microwave chocolate chips & peanut butter in a medium, microwave safe bowl on high for 1 min; stir
Microwave at additional 10 - 20 second intervals, stirring until smooth
Add powdered sugar; stir vigorously until smooth
Spread over hot cookie base
Chill just until chocolate is no longer shiny
Cut into bars
Serve at room temperature

Blackberry Buckle

Recipe found in Better Homes and Gardens New Cook Book August 1996 publication date

Ingredients:
2 cups all-purpose flour
2 1/2 tsps baking powder
1/4 tsp salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups frozen or fresh blackberries (I use frozen)
1/2 cup all-purpose flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter

Grease bottom and 1/2" up sides of a 8"x8"x2" baking pan; set aside
Combine the 2 cups of flour, baking powder, & salt
In another mixing bowl beat shortening with an electric mixer at medium speed for 30 secs
Add 3/4 cup of sugar
Beat on medium to high speed till light & fluffy
Add egg; beat well
Add dry mixture & milk alternately to beaten egg mixture, beating till smooth after each addition
Spoon batter into prepared pan
Sprinkle with blackberries
Combine 1/2 cup flour, 1/2 cup sugar, & cinnamon
Cut in butter till mixture resembles coarse crumbs
Sprinkle over blackberries
Bake at 350º for 50 - 60 mins or till golden
Serve warm

Enchilada Bake

My take on a recipe found in the church cookbook A Taste of Up North.

Ingredients:
1 package 10 count tortillas
1 lb ground beef
1 can (16 oz) refried beans
1 medium onion, chopped
2 garlic cloves, chopped
1 can (14.5 oz) corn
1 can (2.25 oz) sliced olives
1 can (20 oz) enchilada sauce
2 cups shredded cheese
Sour cream

Cook beef, onion, & garlic over medium-high heat; drain fat
Add beans & corn; mix well
Fill tortillas with meat mixture & roll up
Place in 9"x13" pan, seam sides down
Pour enchilada sauce over top
Add shredded cheese & olives
Bake at 350º for 3o mins or until cheese is melted & heated through
Top with sour cream if desired

Stir-Fried Beef & Broccoli

This is my take on the recipe provided in Betty Crocker One Dish Meals. The original recipe calls for frozen broccoli, ground ginger spice, & garlic powder - I prefer fresh broccoli, ginger & garlic.

Ingredients:
1/2 cup cold water
2 Tbsps cornstarch
2 Tbsps soy sauce (I use low sodium)
1 lb beef boneless sirloin steak
2 Tbsps vegetable oil
1 tsp freshly chopped ginger
2 garlic cloves, chopped
3 cups fresh broccoli
1 cup orange juice
salt & pepper
4 cups hot cooked rice

Mix water, cornstarch, & soy sauce; set aside
Trim fat from beef
Cut beef with grain into 2" strips; cut strips into 1/8" slices
Heat 12" skillet over medium-high heat
Add oil; rotate skillet to coat bottom
Add beef, ginger, & garlic; stir-fry 3 mins or until beef is brown
Add broccoli; stir-fry 2 mins
Stir in orange juice; heat to boiling
Stir in cornstarch mixture; cook & stir about 1 min or until thickened
Serve beef mixture over hot rice

Mexican Casserole

Ingredients:
2 cans refried beans
1 can corn
1 jar salsa
1 small jar sliced olives
2-3 tortillas (enough to cover previous layers)
2 cups cooked rice
shredded cheese

Layer 9"x13" pan in the following order:
refried beans, corn, salsa, olives, tortillas, cooked rice, & shredded cheese
Bake in oven at 350° for 20 mins or until cheese is melted & bubbly
Serve with tortilla chips if desired

Brown Butter Gnocchi with Spinach & Pine Nuts

I found this in Cooking Light. Serve with a salad for a complete meal.

Ingredients:
16 oz package gnocchi
2 Tbsps butter
2 Tbsps pine nuts
2 garlic cloves, minced
10 oz package fresh spinach, torn
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup shredded Parmesan cheese

Cook gnocchi according to package directions; drain
Heat butter in a large nonstick skillet over medium heat
Add pine nuts to pan; cook 3 mins or until butter & pine nuts are lightly browned, stirring constantly
Add garlic to pan; cook 1 min
Add gnocchi & spinach to pan; cook 1 min or until spinach wilts, stirring constantly
Stir in salt & pepper
Sprinkle with Parmesan cheese

Yield: 4 servings

Rice Noodles with Chicken & Bok Choy

I decided to try another take on the rice noodles with tofu & bok choy that I made a few months ago. This time I used cooked chicken instead of tofu & my husband & I liked the dish much better - the flavor was more intense.

Ingredients:
1 (6 oz) package rice noodles
1/4 cup low-sodium soy sauce
2 Tbsps rice vinegar
1 tsp sugar
1 tsp dark sesame oil
1/2 tsp crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
2 chicken breasts, cut into bite size pieces
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 Tbsps chopped fresh cilantro*

Cook chicken breasts; set aside
Cook noodles in boiling water 6 minutes; drain
Combine soy sauce, vinegar, sugar, oil, & crushed red pepper, stirring well with a whisk
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add bell pepper strips; sauté 2 minutes
Add bok choy; sauté 1 minute
Add garlic; sauté 2 minutes
Add noodles, chicken & soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat
Sprinkle with green onions and cilantro*

*I don't add cilantro to this dish & it is still delicious

Quick Cook Peas, Prosciutto, & Fresh Herbs

Recipe found in my favorite pasta cookbook aptly titled, "Pasta" by Eric Treuille & Anna Del Conte

Ingredients:
2 cups tiny frozen peas, defrosted
6 Tbsps butter
4 oz prosciutto slices, cut into short, fine strips, about 1 inch long & 1/4 inch wide
1 lb dried pasta (medium to wide ribbons)
6 Tbsps freshly grated Parmesan cheese
2 Tbsp fine chopped basil
Salt & pepper
additional freshly grated Parmesan cheese to serve

Cook pasta in a large pot of boiling, salted water, until firm to the bite
While pasta is cooking, melt butter in a skillet
Add peas & prosciutto & cook, stirring constantly over medium heat until hot through, 2 mins
Add salt & pepper to taste
Drain pasta, reserving 1/2 cup pasta water
Add pasta with Parmesan cheese & basil, to the hot sauce
Toss well to coat, adding reserved water as needed
Serve immediately with additional Parmesan cheese

Cheese Enchilada Casserole

Modified recipe found in my cookbook The Best of Cooking Light Everyday Favorites. Serve with Spanish rice for a complete meal.

Ingredients:
1 cup shredded extra-sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 tsps chili powder
2 garlic cloves, minced
1 can (2.25 oz) sliced olives
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce
1/4 cup shredded Monterey Jack cheese

Preheat oven to 375°
Combine first 6 ingredients in a medium bowl
Arrange 3 tortillas in a 1 1/2 quart baking dish coated in cooking spray
Spread half of cheese mixture over tortillas
Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas
Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese
Bake at 375° for 20 minutes or until cheese melts

Chicken with Peanut Sauce

This is a very quick & easy weeknight dinner. It isn't spicy but still is delicious (and the leftovers are great - if there is any).

Ingredients:
1/2 cup peanut butter
1/2 cup water
2 Tbsp soy sauce (I use low sodium to make it healthier)
1 Tbsp brown sugar
2 Tbsp. peanut or vegetable oil (I use peanut oil)
2 whole chicken breasts, skinned, boned & cut into bite-size pieces
2 or 3 cloves garlic, minced
ground black pepper to season
3 to 4 cups sliced broccoli or spinach (I use spinach)

Serve with rice made with a rice cooker

In a small bowl, blend/mix peanut butter, water, soy sauce and sugar; set aside
In a wok or large skillet, heat oil over high heat
Add garlic and pepper; stir-fry 30 seconds
Add chicken, stir-fry until firm and white, about 5 mins
Add broccoli or spinach, stir-fry until bright green, about 3 mins
Stir in peanut butter mixture
Cook, stirring constantly until sauce is smooth, about 3 mins

Serves 4

Peanut Butter Munchies

Ingredients:
Cookie:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter (smooth)
1 egg
1 Tbsp milk
1 tsp vanilla

Filling:
3/4 cup sifted powdered sugar
1/2 cup peanut butter (smooth)

2 Tbsps granulated sugar

Preheat oven to 350º
In a medium bowl stir together flour, cocoa powder, & baking soda; set aside
In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, & 1/4 cup peanut butter; add egg, milk, & vanilla & beat well
Beat in as much of the flour mixture as you can; stir in the remaining flour mixture
Form the chocolate dough into 32 balls about 1 1/4" in diameter; set aside
For the filling, combine powdered sugar & 1/2 cup peanut butter until smooth
Shape mixture into 32 (3/4") balls
On a work surface, slightly flatten a chocolate ball; top with a peanut butter ball
For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling
Roll dough into a ball
Place balls 2" apart on an ungreased cookie sheet
Lightly flatten with the bottom of a glass dipped in the 2 Tbsps granulated sugar
Bake cookies in preheated oven for 8 mins or until just set & surface slightly cracks
Let stand 1 min
Transfer to wire racks; cool

Pasta with Five Fresh Herbs

This is a great pasta & even better if you have your own herb garden so you don't have to buy all the packets from the store. This is the reason why I wish I had a herb garden.

Ingredients:
1 lb uncooked penne rigate
4 tsps extra virgin olive oil, divided
1/4 cup chopped fresh basil
1/2 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 pints fresh cherry tomatoes
1 garlic clove, minced
1 Tbsp chopped fresh chives
1/2 tsp chopped fresh thyme
1/2 cup fat-free, less-sodium chicken broth
2 Tbsps chopped fresh parsley
1/2 cup (about 3 oz) goat cheese, crumbled

Cook pasta according to package directions, omitting salt and fat; drain
Place in a large bowl
Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, & toss well to combine
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat
Add tomatoes & garlic; sauté 2 minutes
Add chives & thyme; sauté 1 additional minute or until tomatoes are slightly charred & skins are just beginning to burst
Add broth; bring to a boil
Cook over high heat 1 minute
Add tomato mixture & parsley to pasta; toss gently to combine
Sprinkle with cheese; serve immediately

Quick & Easy Chicken Vegetable Paella

I found this recipe in a magazine at work. It's a great weeknight dinner & if there's only 2 of you, there are lots of leftovers (perfect for lunch the next day).

Ingredients:
2 Tbsps olive oil
3 (6 oz) boneless, skinless chicken breast, cut into 1" strips
2 gloves garlic, chopped
1 tsp turmeric
1 red bell pepper, large dice
1 (8 oz) package frozen pearl onions
1 1/2 cups converted white rice
1 (10 3/4 oz) can 25% less sodium Campbell's condensed tomato soup
2 cups water
2 Tbsps lemon juice, fresh
1/2 tsp cracked black pepper
1 (5 oz) package frozen green peas, thawed

Heat large skillet over medium heat & add oil, coating bottom of skillet
Add chicken & cook until slightly browned
Add garlic & turmeric; cook 1 min
Add bell pepper & pearl onions; cook & stir for 2 mins
Combine, in a separate bowl, soup, water, lemon juice, & black pepper; mix well
Add rice to skillet, mixing well
Add soup & stir to incorporate
Cover & reduce heat to low; cook 22 mins
Remove from heat & let stand, covered for 10 mins
Stir in green peas & serve

Salsa Chicken

I found this recipe in my Cooking Light cookbook & modified it a little bit. It's a really quick & easy weeknight dinner. Serve with Mexican or Spanish rice.

Ingredients:
1 lb skinless, boneless chicken breasts, cut into bite-sized pieces
2 tsps taco seasoning
1/4 cup onion, chopped
Cooking spray
2/3 cup bottled salsa
2/3 cup shredded reduced-fat cheddar cheese
1 (4 oz) can whole green chiles, drained and thinly sliced
1/4 cup fat-free sour cream
1 (small can) sliced black olives

Preparation
Preheat oven to 475°
Combine chicken and seasoning in a medium bowl, tossing to coat
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add chicken & chopped onion; cook for 4 minutes or until browned, stirring occasionally
Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, chiles, & olives
Bake at 475° for 8 minutes or until chicken is done & cheese is melted
Top each serving with 1 tablespoon sour cream

Yield: 4 servings

Spaghetti & Meatballs

I found this recipe in Cooking Light & it's very good! I don't make spaghetti very often (that's my husband's forte) but when we want spaghetti & meatballs, this is the go-to recipe I use.

Ingredients
Sauce:
Cooking spray
1 cup finely chopped onion
3 garlic cloves, minced
2 Tbsps tomato paste
1/4 tsp salt
1 (14 oz) can less-sodium beef broth
2 (28 oz) cans whole peeled tomatoes, undrained and chopped

Meatballs:
1 slice white bread
2 (4 oz) links sweet turkey Italian sausage, casings removed
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 Tbsps egg substitute
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 garlic cloves, minced
1 large egg
1 lb ground sirloin

Remaining ingredients:
1/2 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 lb hot cooked spaghetti
1/2 cup grated fresh Parmigiano-Reggiano
Fresh parsley sprigs (optional)

To prepare sauce, heat a large nonstick skillet over medium-high heat
Coat pan with cooking spray
Add 1 cup onion; sauté for 3 minutes
Add 3 garlic cloves, and sauté 1 minute
Add tomato paste; cook 1 minute
Stir in 1/4 teaspoon salt and broth; cook 4 minutes
Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally
Preheat broiler
To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup
Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl
With wet hands, shape sirloin mixture into 32 meatballs
Place meatballs on a broiler pan
Broil 15 minutes or until done
Add meatballs to sauce; simmer 15 minutes
Sprinkle with 1/2 cup parsley and 1/3 cup basil; serve over spaghetti
Sprinkle with cheese; garnish with parsley sprigs, if desired


Yield: 8 servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, and 1 tablespoon cheese)