Wednesday Meals

It's Wednesday - half-way to the weekend. Here are a few recipes to get you through to the end of the week. Enjoy!

EASY CHOCOLATE RASPBERRY TIRAMISU

This comes from The Seasoned Mom, by way of Recipe Lion. It starts off, "With only about 15 minutes of prep, this Easy Chocolate Raspberry Tiramisu will be ready and waiting for you in your refrigerator — no baking necessary! Full of delicious flavors from cake, coffee, chocolate, and fresh raspberries, these individually-sized desserts are the perfect way to spoil your loved ones on Valentine’s Day." Author: The Seasoned Mom; Prep time: 15 mins; Total time: 15 mins; Serves: 6

To view this online, go to http://www.theseasonedmom.com/easy-chocolate-raspberry-tiramisu/, or to http://www.recipelion.com/Dessert/Easy-Chocolate-Raspberry-Tiramisu.

Ingredients

1 (10.75 ounce) frozen pound cake, thawed

3/4 cup strong brewed coffee, at room temperature

1/2 cup chocolate syrup

15 ounce container ricotta cheese, at room temperature

2 tablespoons sugar

1 teaspoon vanilla

1 cup raspberry jam

3 containers (6 ounces each) fresh raspberries

1 container frozen whipped topping (such as Cool Whip), thawed

Cocoa powder, for dusting

Instructions

Slice pound cake in half length-wise (horizontally). Cut each piece in half again lengthwise, so that you have 4 long, thin pieces of pound cake.

Cut pound cake to fit each of 6 serving dishes. I used jelly-size mason jars for serving, so my 2 1/2-inch round biscuit cutter was the perfect size to cut the round pound cake shapes.

Layer half of the ladyfingers at the bottom of 6 individual mason jars or ramekins.

Drizzle approximately 1 tablespoon of coffee over the pound cake. Next, drizzle with chocolate syrup. Gently spread raspberry jam over pound cake and top with a layer of raspberries.

In a medium bowl, use an electric mixer to beat ricotta, sugar, and vanilla until smooth. Gently whisk in the whipped topping.

Spoon half of the ricotta mixture over the raspberries.

Repeat layers, ending with another layer of ricotta mixture on top.

Cover and chill for at least 2-3 hours. Dust with cocoa powder just before serving.

CRACK POTATOES

From Julie's Eats & Treats, also by way of Recipe Lion. This one starts off "These Crack Potatoes pretty much speak for themselves...Made with just five simple ingredients, the flavors of this potato dish are pure deliciousness. Serve these spuds alongside pretty much any dinner."

To view this online, go to http://www.julieseatsandtreats.com/2012/08/crack-potatoes/#b8gFUr79tLCAx5pX.99 or http://www.recipelion.com/Side-Dishes/Crack-Potatoes.

Ingredients

3 lb potatoes, washed and cubed

4 Tbsp, butter, cubed

1/4 c. Real Bacon Bits

1/4 c. ranch dressing

1/2 c. cheese

Instructions

Put potatoes in an 8x8 in glass dish. Put butter on top of potatoes. Sprinkle bacon bit on top. Cover with aluminum foil and bake at 400 degrees for 1 hour.

Take potatoes out of oven and top with ranch dressing and cheese. Stir. Put back in oven until cheese is melted.

PENNE WITH GREENS AND CANNELLINI BEANS

From Diabetic Gourmet. The recipe starts off, “Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.”

Yield: 6 main dish servings

Source: Dreamfields Healthy Carb Pasta

Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields

Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml

Ingredients

1 box uncooked Dreamfields Penne Rigate

2 tablespoons olive oil

1/2 cup diced red bell pepper

1 tablespoon minced garlic

1/4 to 1/2 teaspoon crushed red pepper flakes

1 cup reduced-sodium, fat free chicken broth

1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces

1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)

Kosher salt and freshly ground black pepper to taste

Grated Parmesan cheese (optional)

Directions

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.

Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.

Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g

RANCHER'S BREAKFAST PIE

This is from one of the many emailing lists that I've subscribed to over the years. Not sure which one this came from, or who sent it. But it's yummy!

6 eggs, beaten

1/3 C milk

2 C (8 oz) shredded milk cheddar cheese

8 slices bacon, crisply cooked and crumbled

3 T chopped green onion

2 T chopped green bell pepper

1/4 t white pepper

2 C refrigerated shredded hash brown potatoes

1/2 t salt

1/4 t black pepper

1 T butter or margarine, melted

Paprika

In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.

CRANBERRY STUFFED ACORN SQUASH

Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings

Ingredients:

2 (1-pound) acorn squash

1-1/2 cups fresh or frozen cranberries

1/4 cup finely-minced sweet onion

3 Tablespoons orange marmalade or orange juice

2 Tablespoons brown sugar

2 Tablespoons butter, melted but cool

1 teaspoon lemon juice

1/4 teaspoon fresh-grated nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Preparation:

Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.

While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.

Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.

PUMPKIN CHEESE-SWIRLED PIE

Got this from one of the many emailing lists that I was on years ago. Not sure which list, or who sent it. It makes 8 servings.

1 pkg (3 oz) cream cheese, softened

1/2 cup light corn syrup, divided

1/2 tsp vanilla

1 cup canned solid pack pumpkin

2 eggs

1/2 cup evaporated milk

1/4 sugar

2 tsp pumpkin pie spice

1/4 tsp salt

1 (9-inch) unbaked pastry pie shell

Preheat oven to 325 F.

In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.

In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.

Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.

Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.