Pumpkin Spice Muffins

Pumpkin Spice Muffins

1/2 cup canned pumpkin
1/2 cup milk
1 egg
2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger


***STREUSEL TOPPING***
1 tablespoon biscuit mix
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons butter or margarine -- softened

In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry = ingredients; add to mixing bowl and stir just until moistened. Spoon =
into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle = over muffins. Bake at 400 for 15 minutes or until golden brown. Sen'e =
warm.
Yield:1 dozen.

Pop Tarts - Raspberry

Pop Tarts~Raspberry


Ingredients
1 Packet (2 x 9-inch) Refrigerated Pie Crusts, at room temperature

Raspberry Jam

Egg Wash
1 Egg + 1 Tbsp Of Water or Milk, lightly beaten

Lemon Glaze


1/4 Cup Powdered/Confectioners’ Sugar


About 1 Tbsp Fresh Lemon Juice


Sprinkles (any flavor)


Equipment
2 ½ to 3 inches Cookie Cutter (any shape)
Baking Sheet, lined with parchment paper

Method
Preheat the oven to 375 ˚F/190˚C.

Unroll the pie crust on a lightly floured work surface, cut the dough into desire cookie cutter.

Fill about 2 tsp of raspberry jam in a mound in the center of the dough. Lay the second dough on top of the first dough and gently press down all edges
with your fingertips. Then seal the edges with a fork. Brush the top of the dough with egg-wash.


Place the filled dough on a baking sheet, and bake for about 17 to 18 minutes or until the pastries are golden brown in color.

To make the lemon glaze: While the pastry is cooling, in a small bowl, whisk together the confectioners’ sugar and enough of the lemon juice to make an
easily spreadable, smooth glaze. Spoon the glaze on top of the cooled pastry and top with your favorite sprinkles.


Makes 14 Pop Tarts

Angel Biscuits

Angel Biscuits

1/2 cup shortening
1/2 cup warm water
1 tbs sugar or Splenda
1/8 tsp baking soda
3 1/4 cups all purpose flour
1/4 tsp salt
1 tbs or 1 envelope active dry yeast
1 cup low fat buttermilk
Thinly sliced country ham


Heat oven to 400°.
Mix buttermilk and baking soda together. Mix yeast, sugar, salt and water together. Let stand until foamy.
Combine flour and shortening, stirring until mixed. Mix in buttermilk mixture. Mix in yeast mixture.
Cover with a towel and let rise in a warm place until doubled in size.

Step 2---Pat out dough to 1/2" thickness on a floured board. Cut biscuits with a 2" cutter.
Place on a baking sheet and let rise 20 min.

Bake biscuits 12 min. or until golden brown. Split and fill with thinly sliced country ham,

Makes 18 biscuits.

Chili Dog Soup

Chili Dog Soup

1 pound ground beef
1 package hot dogs, cut up
1 (28 ounce) can diced tomatoes, undrained
2 (16 ounce) cans dark red kidney beans, undrained
2 (15 ounce) cans tomato sauce
Salt and pepper
1 cup shredded cheese
1 bag Fritos Corn Chips

Cook ground beef. Drain. Stir in hot dogs, diced tomatoes, kidney Beans, tomato sauce, salt and pepper.
Cover and simmer for 30 minutes, stirring occasionally.

Serve over Frito chips and top with cheese.

 

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.