Peanut Butter Blondies

Peanut Butter Blondies

1 cup vanilla frosting
3/4 tsp each vanilla and baking powder
1 egg
1 cup + 2 tbs peanut butter
1/2 cup chopped peanuts
1 3/4 cups flour
1 cup sugar or Splenda
12 tbs salted butter or margarine

Heat oven to 350°. In bowl, beat butter, 1 cup peanut butter and sugar 2 min.
Beat in egg, flour, vanilla and baking powder. Stir in 1/2 peanuts, pour into greased foil lined 9" square pan.
Bake 30 min. let cool. In bowl, blend frosting and remaining peanut butter, spread over bars.
Sprinkle with remaining peanuts.


Makes 12 Servings

Zippy Chicken Fingers

Zippy Chicken Fingers


4 boneless, skinless chicken breasts, cut into strips
Juice of 1 lemon
Poultry seasoning to taste
1 1/2 C. seasoned dry bread crumbs
1/4 C. oil

Place chicken strips in a bowl; sprinkle with lemon juice, then with poultry seasoning to taste.

Spread bread crumbs in a shallow dish; coat each chicken strip with crumbs.

Pour oil in a 13x9-inch baking pan; arrange strips on top.
Bake, uncovered, at 375 degrees for 20 minutes, turning once, until golden.

4 servings

From Gooseberry Patch - Quick & Easy 2

Pepperoni Pizza Wraps

Pepperoni Pizza Wraps

1/2 cup pizza sauce
4 (7- or 8-inch) flour tortillas
4 ounces (1 cup) shredded mozzarella cheese
1/2 (3.5 ounce) package pepperoni slices

Preheat oven to 350 degrees F.

Spread pizza sauce evenly over tortillas to within 1 inch of edges. Sprinkle each evenly with cheese.

Arrange 1/4 of pepperoni slices down center of each tortilla. Roll up each tortilla; wrap each in foil.
Bake for 10 to 15 minutes or until thoroughly heated and cheese is melted.

Cherry Cheesecake-Nigella lawson

Cherry Cheesecake-Nigella Lawson

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick soft unsalted butter
10 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)

Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump.
If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
Lightly whip the cream, and then fold it into the cream cheese mixture.

Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top

Yield: 6 to 8 servings

Recipe courtesy Nigella Lawson
Copyright 2007, Nigella Express, Hyperion, All Rights Reserved
Show: Nigella ExpressEpisode: Retro Rapido

Carrot Cupcakes With Cream Cheese Frosting-Ellie Krieger

Carrot Cupcakes with Cream Cheese Frosting-Ellie Krieger


3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined.
Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes.
Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy.
Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts.
The cupcakes should be stored in the refrigerator

2005, Ellie Krieger, All rights reserved

Show: Healthy Appetite with Ellie Krieger
Episode: Old Favorites

10 cupcakes

Carrot & PIneapple Cake-Ina Garten

Carrot and Pineapple Cake-Ina Garten


For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted

For the decoration:
1/2 cup diced fresh pineapple

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla.
In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour.
Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined.
Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting.
Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Decorate with diced pineapple.

8 servings

2007, Ina Garten, All Rights Reserved
Show: Barefoot Contessa
Episode: Pots and Plans

Powdered Sugar Crisps -Ellie Krieger

Powdered Sugar Crisps

Cooking Spray
10 wonton wrappers
2 teaspoons canola oil
1 teaspoon confectioners' sugar

Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.

Cut the wonton wrappers in half on the diagonal so you wind up with 20 triangles.
In a medium sized bowl, toss the triangles gently with the canola oil, separating the pieces gently so each piece is coated with oil.
Place the triangles onto the baking sheet in a single layer.
Bake for about 10 minutes, until they are golden brown and crisped.
Dust with confectioners' sugar, and serve.
Crisps will keep up to 4 days in an airtight container.

4 servings, serving size 5 crisps

Per Serving:
Calories 80; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 1 g) ; Protein 2 g; Carb 12 g; Fiber 0 g; Cholesterol 2 mg; Sodium 115 mg


2008 Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Eat Out

Cake In A Mug

Cake in a Mug

1 micowave safe 12 ounce or larger mug
1 cake mix any flavor
1 - four serving size, instant pudding mix

Throughly mix dry ingredients together put 1/2 cup of dry mix in mug


Flavor Ideas:
Yellow cake mix/pistachio pudding
Devils food cake mix/ chocolate pudding
Butterscotch cake mix/ butterscotch pudding
Spice cake/banana instant pudding
Lemon cake mix/ lemon pudding
Yellow cake mix/ vanilla pudding or french vaniila


Spray or grease mug and add
1/2 C. Mix,
1 tablespoon egg white
1 tablesppom oil
1 tablespoon water
Mix with a fork

Microwave on high for 2-3 minutes add chocolate chips etc before baking if you like.
Enjoy

Quesadillas

Quesadillas

2 bell peppers -- quartered lengthwise
nonstick cooking spray
4 10" flour tortillas
1 1/3 cups shredded cheddar cheese
1/4 cup sliced ripe olives
3/4 cup salsa
1/4 cup light sour cream

Heat the grill. Spray bell peppers with nonstick cooking spray.

When ready to grill, place the peppers on a gas grill over medium high heat or on a charcoal grill 4-6" from medium high coals.
Cook 4-6 minutes or until crisp tender and grill marked, turning occasionally.
Remove from the grill; let stand until cool enough to handle.

Reduce the heat on the gas grill to low or spread out the coals to reduce the heat in the charcoal grill.

Spray one side of each tortilla with nonstick cooking spray. Place the sprayed side down on a work surface.
Thinly slice the bell peppers.
Place 1/4 of the peppers on half of each tortilla. Sprinkle each with 1/3 cup cheese and 1 tbsp olives.
Fold the remaining half of each tortilla over the filling.

Place folded tortillas on the grill; cook 2-3 minutes or until the bottoms are golden brown.

Pillsbury Farmer's Market Vegetarian Booklet

Cowboy Stew

Cowboy Stew


1 medium can red kidney beans
1 medium can tomatoes
1 medium can whole kernel corn
1 lb. hamburger
1 small green pepper
1 small onion
1 tbsp. Worcestershire sauce

Brown hamburger in a skillet with diced onion and green pepper.
Place in a large soup pot. Add tomatoes, beans, and corn. Use juice from corn and tomatoes as needed for
added moisture.
Salt and pepper to taste and simmer until beans are tender.

Cheeseburger Soup

Cheeseburger Soup


1/2 lb. ground beef
3/4 C. chopped onion
3/4 C. shredded carrots
3/4 C. diced celery
1 tsp. dried basil
1 tsp. dried parsley
4 tbsp. butter
3 C. chicken broth
4 C. potatoes
1/4 C. flour
1 C. cheddar cheese, grated
1 1/2 C. milk
1/4 C. sour cream

Brown beef; drain and set aside. Saute onion, carrots, celery, basil, and parsley in 1 tbsp. butter for about 10 minutes. Add potatoes and beef, bring to a boil.
Simmer 10 minutes or until potatoes are tender. In a small skillet, melt remaining butter. Add flour.

Cook and stir for 2 minutes. Reduce heat. Add cheese, milk, salt, and pepper.
Cook until cheese is melted.

Remove from heat, stir in sour cream.

Beef Noodle Soup

Beef Noodle Soup


1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is
browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.

Bring to a boil, reduce heat to low and simmer for 30 minutes.

French Onion Soup

French Onion Soup


4 cups sliced onions
4 (10.5 ounce) cans beef broth
1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 (1 pound) loaf French bread, sliced
6 slices provolone cheese
3/4 cup diced Swiss cheese
1/4 cup grated Parmesan cheese

Melt butter in an 8 quart stock pot on medium heat.
Add olive oil and stir. Add onions and continually stir until tender and translucent.
Do not brown the onions.

Add beef stock, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.

Ladle soup into individual, oven safe, serving bowls and place one slice of bread on top, (it can also be broken into pieces, whichever you prefer).
Layer cheese on top of bread; placing a slice of provolone,1/2 slice diced Swiss and then Parmesan cheese.

Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.

Italian Sausage Soup

Italian Sausage Soup


1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can
Italian−style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great
northern beans, undrained
2 small zucchini, cubed
2 cups spinach − packed,
rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves.

Soup is ready to serve after 5 minutes.

Lentil Soup

Lentil Soup

2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils − soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese


In a large stockpot, saute the onions in oil until they are glossy.
Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper.
Stir well, then add the wine and bring the mixture to a boil.
Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.

Sprinkle the soup with parsley and Parmesan before serving.

Minestrone

inestrone
-
10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes


Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil.
Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes.
Serve with a sprinkling of grated Parmesan cheese.

New Orleans Gumbo

New Orleans Gumbo


2 tablespoons shortening
2 green onions, diced
1 stalk celery, diced
1 green bell pepper, diced
1 jalapeño pepper (optional)
1 tablespoon chopped fine parsley
1 quart cut−up okra
1/2 can tomato paste
1 tomato paste can of water
1 (18 oz.) can stewed tomatoes, chopped
1 lb. crabmeat
1 lb. shrimp
1 cup diced cooked ham
1 cup diced, cooked chicken
1 jar oysters (optional)

In a 10−inch frying pan melt the shortening. Add the onions, celery and peppers.
Cook for 3 minutes. Add parsley and cook for 2 minutes.
Add okra, reduce heat and cook for 15 minutes.

Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
Add all the meats and cook for 20 to 25 minutes more, stirring frequently.

Serve over hot, cooked rice.

Potato Soup

Potato Soup


1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all−purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste


In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all
but 1/4 cup of the bacon grease.

In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the
garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the
bacon to the pan, and add enough chicken stock to just cover the potatoes.
Cover, and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring
the cream mixture to a boil, and cook, stirring constantly, until thickened.
Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan.

Adjust seasonings to your taste.

Tuscan Soup

Tuscan Soup


6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste


Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is
no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.

Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.

Add spinach. Continue boiling until spinach is lightly cooked.

Remove soup from heat, stir in evaporated milk, and season to taste.
Do not add any salt if using canned stock.

White Chicken Chili

White Chicken Chili


1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (10.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

Heat the oil in a large saucepan over medium−low heat. Slowly cook and stir the onion until tender. Mix in the
garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender,
about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Slowly stir in the cheese until melted.
Serve warm.

Wisconsin Cheese Soup

Wisconsin Cheese Soup

1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese


In a small saucepan over medium−high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.

In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted.
Stir in reserved vegetables and cooking liquid.

Heat through, and serve.

Libby's Famous Pumpkin Pie

LIBBY'S® Famous Pumpkin Pie

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Top with whipped cream before serving.
Recipe from the Libby's Pumpkin Can

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Ingredients
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
Drop dough by heaping teaspoons onto the prepared baking sheets.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.

To Make Whoopie Pie Filling:
Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar.
Beat until light and fluffy.

Roopasted Cinnamon Sweet Potato Fries

Roasted Cinnamon Sweet Potato Fries


2 pounds sweet potatoes, cut into thin wedges
3 tbs olive oil
Salt and Pepper
1 tsp cinnamon

Toss potatoes with oil, salt and pepper. Roast 30 min. at 475°. Toss with cinnamon.

Makes 6 servings.

Crockpot Caramel Apple Nachos

Crockpot Caramel Apple Nachos

Ingredients

2/3 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoon quick-cooking tapioca
1 teaspoon ground cinnamon
11/2 cups apple juice or apple cider
2 pounds cooking apples, peeled, cored, and cut into 1/2-inch-thick
slices (6 cups)
1 tablespoon margarine or butter, cut up
1 8-ounce carton vanilla yogurt
1/4 cup chopped pecans, toasted
1 recipe Cinnamon Tortilla Crisps

Directions
In a 3 1/2- or 4-quart crockery cooker stir together brown sugar, granulated sugar; tapioca, and cinnamon.
Stir in the apple juice or cider. Add apple slices and margarine or butter; stir to mix.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
To serve, divide apples and syrup among 8 dessert dishes.

Top each serving with vanilla yogurt and pecans.

Serve with Cinnamon Tortilla Crisps.

Cinnamon Tortilla Crisps:

In a bowl combine 4 teaspoons granulated sugar and 1 teaspoon ground cinnamon.
Cut two 7- to 8-inch flour tortillas into 8 wedges each. (Or, cut three 6-inch corn tortillas into 6 wedges each.)
Lightly spray wedges with nonstick coating. Place wedges in a single layer on an ungreased baking sheet.
Sprinkle with sugar-cinnamon mixture. Bake in a 350 oven about 12 minutes or until crisp.
(Or, bake corn tortillas about 8 minutes.)

Nutritional Information Nutritional facts per serving
Makes 8 servings

calories: 280, total fat: 5g, saturated fat: 1g, cholesterol: 1mg, sodium: 85mg, carbohydrate: 60g, fiber: 2g, protein: 3g