New Year's Eve Food

It's New Year's Eve. Here are a few things you might enjoy serving. Enjoy!

OOEY GOOEY BUTTER CAKE BARS

This comes from Tablespoon's newsletter. Prep Time: 15 min; Total Time: 50 min; Servings: 12

To view this online, click here.

1 box Betty Crocker French Vanilla Cake mix

1 stick (1/2 cup) butter, melted

3 eggs

8 oz cream cheese

1 lb bag (about 3-3/4 cups) powdered sugar

1 teaspoon vanilla

Directions

Preheat oven to 350 F.

Line an 8 x 8 inch baking dish with parchment paper.

In a bowl, mix together the cake mix, melted butter, and 1 egg until a soft dough forms. Press into the bottom of the baking dish.

In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth. Spread over the cake mix layer.

Bake bars for 45 minutes, or until edges are golden brown,and the center has set to a soft consistency.

Cool COMPLETELY before slicing into bars and serving.

SLOW-COOKER PEPPERMINT HOT CHOCOLATE

This comes from The Food Network, and starts off, “Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.” The recipe's last ingredient is peppermint schnapps, which is optional. I don't use it, and, if this is being served to children and/or people who normally don't drink – or if you're not sure – don't use it. I find that it really doesn't need it. Total Time: 2 hr 5 min; Prep: 5 min; Cook: 2 hr; Yield: 14 cups; Level: Easy

To read more, go to: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-peppermint-hot-chocolate.html?oc=linkback

Ingredients

3 cups confectioners' sugar, sifted

2 cups unsweetened cocoa powder

12 cups whole milk

2 teaspoons pure vanilla extract

1 teaspoon kosher salt

8 ounces dark chocolate, finely chopped

24 peppermint candies, crushed (about 1 cup), for serving

3 cups mini marshmallows, for serving

2 cups peppermint schnapps, optional, for serving

Directions

Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved.

Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.

Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.

MACARONI AND CHEESE BAKE

This and the Baked Macaroni and Cheese recipes were in an several old emails. I'm not completely sure where they're from, but something tells me they might be from About.com.

This first one starts off, “This is a custard-like macaroni and cheese casserole.” Prep Time: 15 minutes; Cook Time: 1 hour; servings: 6

Ingredients:

2 1/2 cups uncooked elbow macaroni

2 cups Milk

4 tablespoons melted butter, divided

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

3 eggs, beaten

2 1/2 cups shredded Cheddar cheese, divided

3/4 cup fresh breadcrumbs

Preparation:

Directions for macaroni and cheese:

Cook macaroni according to package directions in boiling salted water; drain and set aside. Combine milk, 3 tablespoons melted butter, flour, salt, pepper, and eggs in a mixing bowl; whisk until smooth and well-blended. Layer half of cooked macaroni in bottom of a shallow, buttered 2-quart baking dish; sprinkle with 2 cups cheese and top with remaining macaroni. Pour milk and egg mixture over macaroni. Toss breadcrumbs with remaining 1 tablespoon melted butter; sprinkle bread crumbs over the top of macaroni and cheese mixture. Bake macaroni and cheese at 350°, uncovered, for about 45 to 50 minutes; sprinkle with remaining cheese and continue baking for about 5 minutes longer, or until macaroni and cheese is set.

BAKED MACARONI AND CHEESE

This one start off, “Macaroni and cheese, made with a homemade white sauce with cheese and butter, along with cooked macaroni and seasonings.” Serves 4 to 6.

Ingredients:

1 1/2 cups uncooked elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 cup milk

1 cup half-and-half

1/4 teaspoon paprika

1/2 teaspoon pepper

2 1/2 cups grated sharp cheese, divided

salt

Preparation:

Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually stir in milk and half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, and 2 cups of the cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes.

TRIPLE CHOCOLATE BISCOTTI

This is from Sean Paajanen, the former Coffee/Tea expert for About.com. Lindsey Goodwin now writes the coffee/tea column; she also has many great recipes, too. (Hint: check out her blog, as well as others on About.com.)

Anyway, Sean wrote, “You can never have too much chocolate. Chocolate chips and cocoa in the biscotti, and a drizzle of semi-sweet on top. If that's not enough, you can also dip these biscotti into your cup of hot cocoa.”Ingredients:

5 cups flour

1 1/2 cups cocoa powder

2 tbs baking powder

1 cup butter

2 cups sugar

6 eggs

1 tbs vanilla extract

2 cups chocolate chips

12 oz semi-sweet chocolate

Preparation:

Preheat oven to 400F. Cream sugar and butter. Beat in eggs, one at a time, until smooth and add vanilla extract. Sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips. Shape the dough into 6 longs loaves and brush with beaten egg yolk. Bake for 25 minutes. Remove from oven and let cool completely. Cut each loaf into 1 inch slices and place back on baking sheet. Reduce heat to 350F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool. Melt the semi-sweet chocolate, and drizzle over the biscotti.

CHEESE STRAWS

This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, "Here is one of my family's favorite homemade snacks. Not only do they make a good afternoon treat, but they're a crowd-pleaser at our parties too. Next time there's a bake sale, I'm making these Cheese Straws." Prep Time: 35 minutes; Cook Time: 30 minutes; Total Time: 65 minutes

To view this online, click here.

Ingredients

1-3/4 cup flour

1/3 teaspoon salt

1/4 teaspoon dry mustard, or to taste

1/4 teaspoon cayenne (red) pepper, or to taste

1-1/4 pound sharp cheddar cheese, grated, room temperature

1/2 cup (1/4 pound) butter, softened

Preparation

In a small bowl, combine flour, salt and other spices with a wire whisk. Set aside. In a large mixing bowl, stand mixer is preferred, cream together cheddar cheese and butter. Gradually add flour mixture. Combine completely. Preheat oven to 350 degrees F. Allow dough to rest for 10 to 15 minutes in refrigerator. Lightly grease 2 cookie sheets. Press dough through a cookie press onto prepared baking sheets. Bake cheese straws for 20 to 30 minutes or until crisp and lightly brown.

Store in tightly covered container. These Cheese Straws may be frozen with wax paper between layers.

End Of the Year Recipes

The next-to-last day of the year. Where did the time go? No, I don't know, either, but someone I know keeps responding to that question (Where does the time go?) with, "Into the past." Makes sense...No matter. Here's another day's worth of recipes. A few of them would be good for New Year's Eve. Enjoy!

SLOW-COOKER TURTLE PUDDING

This is from Tablespoon.com's newsletter. They usually have yummy recipes. This one starts off, “Ooey gooey chocolate pudding, caramel and pecans make this slow cooker dessert extra delicious.” Prep Time: 10 minutes; Total Time: 3 hr 10 minutes; Servings: 6

To view this online, click here.

1 1/2 cups Original Bisquick™ mix

1 cup sugar

1/2 cup unsweetened baking cocoa

1/2 cup milk

3/4 cup caramel topping

1 2/3 cups hot water

1/2 cup chopped pecans, if desired

Directions

Spray 3-quart slow cooker with cooking spray. In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel until well blended. Put in slow cooker. Pour hot water over top (do not stir). Sprinkle with remaining 1/2 cup sugar.

Cover; cook on Low heat setting 2 1/2 to 3 hours or until top springs back when touched lightly (center will still be soft). Turn off slow cooker; let stand uncovered 20 minutes to cool slightly. Serve warm pudding with remaining 1/4 cup caramel topping and chopped pecans.

PIZZA POT PIES

This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-pot-pies-recipe.print.html?oc=linkback

Ingredients

Tomato Sauce:

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon fresh minced rosemary leaves

2 ounces diced pancetta

1 (28-ounce) can crushed tomatoes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Pizza Pot Pies:

3 cups Tomato Sauce

2 cups diced roasted chicken

2 cups broccoli cut into small, bite-sized pieces

1 1/2 cups diced mozzarella cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 pounds pizza dough

1/3 cup olive oil

6 tablespoons grated Parmesan

Directions

Special equipment: 6 (10-ounce) ramekins

For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.

Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

PUMPKIN COFFEE CAKE

This is from a long-forgotten emailing list. It would be nice for any holiday morning get-together.

3/4 cup sugar

1/2 cup butter

3 eggs

2 cups flour

1/2 cup sour cream

1 1/4 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1 3/4 cup solid-pack canned pumpkin

1 egg, beaten lightly

1/3 cup sugar

1 1/2 tsp pumpkin pie spice

For the streusel topping:

1 cup brown sugar

1/3 cup butter

2 tsp cinnamon

1 cup chopped nuts

Preheat oven to 325F. Cream together butter, 3/4 cup sugar and vanilla. Beat in 3 eggs. Combine flour, baking soda and powder, and add to the butter mixture along with the sour cream. In another mixing bowl, mix pumpkin, 1 beaten egg, 1/3 cup sugar and pumpkin pie spice. In a 13x9 baking pan, pour half the plain batter, then half the pumpkin batter, then half the streusel. Repeat layers, making sure to end with the streusel. Bake for 50-60 minutes, or until a toothpick comes out clean.

LASAGNA PRIMAVERA

This recipe is from FamilyTime's newsletter. It starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Prep. time: 40 minutes; Cooking time: 45 minutes; Serves: 8 servings (about 1 1/2 cups each); Source: Campbell's Recipes To view this recipe online, click here.

Ingredients

4 tablespoons light butter

2 tablespoons all-purpose flour

1 1/2 cups skim milk

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)

1 package (10 ounces) cremini mushroom, sliced (about 3 3/4 cups)

1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)

1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)

3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce

12 oven-ready lasagna noodles, (no boil)

Directions

Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.

Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.

Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.

Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.

EASY VEGETARIAN COUSCOUS SALAD

Jolinda Hackett, About.com's Vegetarian Food guide, writes, “Like couscous salads? This one is just about perfect. It's an easy vegetarian and vegan couscous salad recipe with chickpeas and cucumbers in a light lemon Dijon dressing with chopped fresh parsley. Couscous salad is always a good choice to bring to a vegetarian potluck or picnic.”

Ingredients:

2 cups cooked couscous

6 green onions, chopped

2 medium tomatoes, chopped

1 cup cucumber, chopped

1/2 cup chickpeas (garbanzo beans) pre-cooked or canned

1 cup chopped fresh parsley

3/4 cup olive oil

1/2 cup lemon juice

2 cloves garlic, minced

1 tsp Dijon mustard

1 tsp ground coriander

1 tsp salt

dash pepper to taste

Preparation:

Combine the couscous, onions, tomatoes, cucumber chickpeas and parsley in a large bowl. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.

EASY BAKED BEANS

This comes from the October 2008 issue of Vegetarian Times. It begins, “Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.” Serves 8.

1 1/2 cups dried red kidney beans

2 medium onions, thinly sliced (3 cups)

1 8-oz. jar medium salsa

1/3 cup dark brown sugar

3 Tbs. yellow mustard

Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.

Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.

Stir in remaining ingredients and 5 cups water. Cover, and cook 1 1/2 hours. Uncover; simmer 1 hour more, or until sauce has thickened.

nutritional information per serving: Calories: 166; Protein: 8 g; Total Fat: 0.5 g; Saturated Fat: 0 g; Sodium: 566 mg; Fiber: 9 g; Sugar: 12 g; Vegan; Gluten-Free

Meatless Monday, End of Year

This is the last Monday of 2014, making this (naturally) the last Meatless Monday blog of the year. The first recipe is a Southern recipe that I have to post. I've had several family members who spent most of their lives in the South and have insisted over the years that Black-Eyed Peas were pretty much mandatory for New Year's day. Granted, it was with rice, but this first recipe will work. If you feel the need to have rice in place of the greens, fine. Or use the greens and serve this over rice. Either way, here's to a happy, healthy New Year to you and yours! Enjoy!

NEW YEAR'S BLACK-EYED PEAS AND GREENS

This recipe is from the December 2013 issue of Vegetarian Times, page 68. It starts off, “'Eat poor on New Year’s, and eat fat the rest of the year,' goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. This version replaces the collards with superfood kale.” Serves 6.

To view this online, click here.

1/2 lb. dried black-eyed peas (1 1/4 cups)

1 bay leaf

2 Tbs. red wine vinegar

1 3/4 tsp. salt, divided

1 12-oz. bunch kale, stems removed, leaves torn into pieces

2 Tbs. lemon juice, divided

2 large tomatoes, seeded and diced (1 1/2 cups)

2 Tbs. olive oil

4 green onions, sliced (1/2 cup)

1/4 cup finely chopped fresh parsley

1 Tbs. finely chopped fresh oregano

Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.

Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.

Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, to drain juices.

Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, green onions, parsley, and oregano in large bowl.

Drain peas, and remove bay leaf. Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.

nutritional information Per 1-cup serving: Calories: 195; Protein: 10 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 701 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free

PEANUT BUTTER SANDWICH COOKIES

This comes from the December 2012 issue of Vegetarian Times, page 55. It starts off, “These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.” Makes 24 sandwiches.

To view this online, click here.

Cookies

2 cups smooth natural-style peanut butter

4 oz. Earth Balance margarine (1 stick)

1 cup dark brown sugar

1/2 cup evaporated cane sugar

2 tsp. vanilla extract

1/2 cup plain soymilk or almond milk

3 1/3 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt

1/3 cup roasted unsalted peanuts, chopped

Filling

1/2 cup coconut creamer or soy creamer

8 oz. vegan chocolate chips (1 1/4 cups)

To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.

Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.

Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.

To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.

Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.

nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan

BRUSSLES SPROUTS, RADICCHIO, AND PICKLED RED ONION SALAD

This is also from the December 2012 issue of Vegetarian Times, page 49. It states, “Leftover picked onions will keep a few days in the fridge, so make extra, and use them on grilled cheese sandwiches or chopped in deviled eggs.” Serves 4.

To view this online, click here.

1/2 cup apple cider vinegar

1/4 cup sugar

1 tsp. salt

1/2 tsp. ground black pepper

1/2 large red onion, very thinly sliced (from root end to top, not horizontally into half circles)

3/4 lb. medium Brussels sprouts, quartered lengthwise

1 2/3 cups coarsely chopped radicchio (about three-quarters of 1 large head)

2 1/2 oz. coarsely crumbled Maytag blue cheese

1 1/2 Tbs. olive oil

Stir vinegar, 1/2 cup water, sugar, salt, and pepper in bowl until sugar and salt dissolve. Mix in onion, and press down to submerge. Let stand 45 minutes, checking to be sure onion stays submerged.

Steam Brussels sprouts in steamer or on rack over boiling water 6 to 8 minutes, or until just tender. Lift out rack, and cool.

Place Brussels sprouts in large bowl, and season with salt and pepper, if desired. Drain onion slices, and discard brine. Add onion slices to Brussels sprouts along with radicchio, blue cheese, and oil, and toss to combine.

nutritional information Per 1-cup serving: Calories: 160; Protein: 7 g; Total Fat: 11 g; Saturated Fat: 4 g; Carbohydrates: 12 g; Cholesterol: 13 mg; Sodium: 418 mg; Fiber: 4 g; Sugar: 4 g; Gluten-Free

ITALIAN STYLE VEGETARIAN RICE AND BEANS

This comes from Jolinda Hackett, About.Com's Vegetarian Food guide. She writes, “Using just five ingredients, you can serve this easy vegetarian rice and beans dish with Italian seasonings as a side, or, add some sauteed tofu or seitan to make it a main meal. Recipe courtesy of Bush's Beans.”

To view online, click here.

Ingredients

1 14.5 ounce can diced tomatoes with Italian herbs (do not drain)

1 14.5 ounce can Great Northern or cannellini beans, drained

2/3 cup instant rice

1/2 tsp Italian seasoning

fresh pepper to taste

Preparation

Place all ingredients in medium saucepan. Cook 3-4 minutes, covered, over medium-high heat. Uncover pan and continue cooking 2-3 minutes, or until rice is tender. Dish is slightly saucy when completely cooked.

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars

CREAMY RICE PUDDING

Maybe ten years ago, this recipe was in several issues of Vegetarian Times, in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.

1 1/2 quarts 2% milk

1 cup sugar

1/2 cup Mahatma rice (see note)

1/2 cup raisins

1 teaspoon vanilla extract

Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.

Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.

Last Weekend of the Year

It's the last weekend of the year. Here are a few recipes to help get you through the next few days. Enjoy!

TURKEY-RICE CASSEROLE

Also called Chicken-Rice Casserole

This has been a favorite of my family for years. I know, I know...if you've followed this blog for a while, you're probably aware that I'm a vegetarian - for most of the year. The only time I really have trouble with that is at the holidays. Siiiiigh... This recipe comes from my very battered 40+-year-old Betty Crocker Cookbook. (For an idea which copy I have, here's what my copy looked like, before the cover finally fell off.) Most foodies I know have several cookbooks (several shelves of 'em, in some cases) that we love for different reasons: the one put out by that funky inn we grew up near; the one from Grandma's church; that vegetarian one with the kicking muffin and apple butter recipes. Then there are the one or two (or three) cookbooks that get so used that we don't even have to look up in the index for a particular recipe; we simply look for one of the many pages that have food stains all over them. That's the way my old Betty Crocker Cookbook looks. (One of my sons likes to joke that he can tell which pages have recipes that no one tried out; they're the clean pages!) The cookbook calls it the Chicken-Rice Casserole, but we make it with leftover turkey. Makes 6 to 8 servings

1/4 cup chicken fat or butter

1/3 cup all-purpose flour

1 1/2 teaspoons salt

1/8 teaspoon ground pepper

1 cup chicken broth (you can use 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth; I've also used vegetable broth or, in a pinch, water)

1 1/2 cup milk

1 1/2 cups cooked white or wild rice (I use brown rice, as that's the rice I always buy) - see note at end of recipe

2 cups cut-up cooked chicken or turkey

1 can (3 ounces) sliced mushrooms, drained (I never use them, but the recipe does call for them)

1/3 cup chopped green pepper (I usually use any leftover celery instead of pepper, but use whichever you want)

2 tablespoons chopped pimiento

1/4 cup slivered almonds

Heat over to 350 degrees. Melt chicken fat in large saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.

Pour into an ungreased baking dish (10 X 6 X 1 1/2 inch OR 1 1/2-quart dish; if doubling recipe, use a 13 X 9 inch pan). Bake uncovered 40 to 45 minutes.

Note: To get 1 1/2 cups of rice, start with 1 cup water and 1/2 cup rice, with a pinch of salt. Bring water (with salt, if using) to a boil in a small pot, add rice, turn heat down so that rice simmers, and put a lid on it. Check periodically. When water is absorbed (about 30 minutes for non-instant rice), rice is ready. Drain and use. Other liquids can be used, too, in place of water, usually veggie or chicken broth.

PUMPKIN SOUP

Not sure exactly where this recipe is from, though I'm thinking it's from About.com. It starts off, “This pumpkin soup recipe has a velvety texture and a delicate, savory flavor perfect for a light lunch or a refined first course. The real treat is that it’s as easy to prepare and healthy as it is delicious!” Prep Time: 10 minutes; Cook Time: 45 minutes

Ingredients:

2 tablespoons extra virgin olive oil

3 medium shallots, chopped

2 garlic cloves, chopped finely

5 cups chicken stock

1 medium pie pumpkin (3 lbs.), seeded and cubed

3 large potatoes (2 lbs.), peeled and cubed

1/2 cup heavy cream

1/4 teaspoon black pepper

Salt, to taste

Preparation:

In a large saucepan, sauté the shallots and garlic over medium heat until they turn translucent and tender. Add the chicken stock, pumpkin, and potatoes to the pan and bring to a simmer. Allow the vegetables to simmer gently for 35-50 minutes, until they’re tender. Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Season the soup with salt and pepper.

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2 – 10 oz. package tofu crumbles

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

TURKEY POT PIE

This is from a long-forgotten emailing list. Great for after next week's leftovers. Serves 6.

Ingredients:

1 1/2 cups frozen peas and carrots, thawed under cold water

5 tablespoons butter

5 tablespoons all-purpose flour

1/4 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups turkey or chicken broth

2/3 cup milk

2 1/2 to 3 cups diced cooked turkey or chicken

Pastry for 9-inch two crust pie, prepared or purchased

Preparation:

Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.

POTATO SOUP

This creamy potato soup needs a crispy salad and crusty bread and voila! You have a meal.

Prep Time 45 minutes; Cooking Time 25 minutes; Serves 6

Ingredients

6 cups vegetable broth

1/2 teaspoon salt

4 medium potatoes, peeled and cut into small pieces

2 large yellow onions

6 leeks, well washed, chopped

1 teaspoon oregano, dried

3 tablespoons parsley, finely chopped

1/2 cup heavy cream - or 2 tablespoons butter (you could use vegetarian "butter")

Directions

Bring the vegetable broth to a simmer in a large saucepan; add the salt. Add the potatoes, onions and leeks; cover and simmer over low heat for 20 minutes.

Using a potato masher, mash the potatoes into the broth until it becomes a coarse-textured soup. Add the oregano, parsley, heavy cream and butter; simmer for 5 minutes. Serve immediately.

TURKEY AND SWEET POTATO SOUP

This comes from the Family Time newsletter. It starts off, "Turkey, sweet potatoes, sage - it’s Thanksgiving in a bowl! Half of the sweet-potato mixture is pureed, thickening the soup every so slightly and coloring it a pretty pale orange." Serves 4; Prep Time: 10 minutes; Cook Time: 25 minutes

To view this online, click here.

2 tablespoons butter

1 onion, cut into thin slices

1 1/2 teaspoons dried sage

1 pound sweet potatoes, peeled and cut into 1/2-inch cubes

1 1/2 quarts canned low sodium chicken broth

2 teaspoons salt

1/4 pound green beans, cut into 1/4-inch pieces

1/4 teaspoon fresh ground black pepper

1 pound turkey cutlets, cut into approximately 1 1/2-by-1/2-inch strips

In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.

Transfer half the soup to a food processor or blender and puree. Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt, and the pepper. Simmer until the beans are just tender, about 8 minutes.

Stir in the strips of turkey. Cook until the turkey is just done, about 1 1/2 minutes.

Diabetic Thursday - A Day Early

Another day's worth of diabetic recipes. Enjoy!

Note: Since tomorrow is Christmas, Diabetic Thursday recipes are posting today, as well as a Wednesday's usual post. Next week – New Year's Day – Diabetic Thursday will post on its normal day, staring the New Year off with a running start. For those who celebrate Christmas, Merry Christmas. And no matter what faith you lean toward, may the peace and joy of the holiday season be with you and your family.

QUINOA PILAF WITH RED AND YELLOW PEPPERS

Yield: 2-1/4 pounds; Serves: 12

Serving Size: 3 ounces

Source: The Professional Chef's Techniques of Healthy Cooking

Book Info: http://diabeticgourmet.com/book_archive/details/96.shtml

Print Version: http://diabeticgourmet.com/recipes/html/611.shtml

Ingredients

2-1/2 tablespoons minced shallots

2 tablespoons minced garlic

20 fluid ounces Chicken or Vegetable stock

12 ounces quinoa, well-rinsed

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1 bay leaf

1 sprig thyme

7 ounces roasted red and yellow peppers, diced

Directions

In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.

Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.

Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.

Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.

Nutritional Information Per Serving: (3 ounces)

Calories: 130, Fat: 2g, Cholesterol: 0mg, Sodium: 150mg, Carbohydrate: 22g, Dietary Fiber: 2g, Sugars: 1g, Protein: 5g; Diabetic Exchanges: 1 Bread/Starch, 1 Vegetable

FRUITFUL FROZEN YOGURT

Yield: 6 servings

Online version: http://diabeticgourmet.com/recipes/html/841.shtml

Source: Diabetic Dream Desserts

Book Info: http://diabeticgourmet.com/book_archive/details/61.shtml

Ingredients

1-1/2 cups frozen fruit, coarsely chopped and thawed (such as raspberries, strawberries, blueberries, blackberries, cherries, or peaches)

4 cups light vanilla yogurt (or use the same flavor yogurt as the fruit you choose)

Sugar substitute equal for 1/4 cup sugar

Directions

Place the fruit and the accumulated juices in a large bowl and mash slightly with a fork.

Stir in the yogurt and sugar substitute.

Pour the mixture into a 1-1/2 quart ice cream maker and proceed as directed by the manufacturer.

Spoon into dessert dishes and serve immediately.

Nutritional Information Per Serving: Calories: 114; Protein: 8 g; Fat: 0.4 g; Sodium: 122 mg; Cholesterol: 4 mg; Carbohydrates: 19 g; Exchanges: 1 Carbohydrate

LIGHT LEMON CAKE

Yield: 20 servings

Online version: http://diabeticgourmet.com/recipes/html/840.shtml

Source: Diabetic Dream Desserts

Book Info: http://diabeticgourmet.com/book_archive/details/61.shtml

Ingredients

1 box (1 pound, 2.25 ounces) white or lemon cake mix

1 cup water

1/2 cup nonfat or light sour cream

1/2 cup fat-free egg substitute

2 packages (4-serving size each) sugar-free lemon gelatin mix

1 cup boiling water

1 cup cold tap water

Frosting:

2 cups nonfat or light whipped topping

3/4 cup light lemon yogurt

Directions

Preheat the oven to 350 degrees F.

Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.

Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.

Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.

Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.

Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.

Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.

Cover and refrigerate for at least 3 hours.

To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.

Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat

VEGGIE PATCH SOUP

Yield: 10 servings

Online version: http://diabeticgourmet.com/recipes/html/835.shtml

Source: Mr. Food Every Day's a Holiday Diabetic Cookbook

Ingredients

6 cups water

2 medium-sized white potatoes, peeled and cut into 1-inch chunks

4 large tomatoes, cored and cut into 1-inch chunks

4 medium-sized carrots, peeled and cut into 1-inch chunks

3 medium-sized zucchini, cut into 1-inch chunks

2 medium-sized green bell peppers, coarsely chopped

2 medium-sized onions, coarsely chopped

3 garlic cloves, minced

1-1/2 teaspoons salt

1/2 teaspoon black pepper

Directions

In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.

Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.

Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable

BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE

Yield: 12 servings.
Serving Size: 1 cup

To view this online, click here.

Ingredients

2 cups water

1/2 cup wild rice

1/2 cup sliced almonds

1 1/2 Tbsp canola oil

1 cup chopped onion

2 cups low-sodium chicken broth

2 cups water

1-3 lb Butternut Squash, peeled and flesh cut into 1-inch cubes to yield 8 cups

1 Granny Smith apple, peeled, cored and coarsely chopped

1 bay leaf

1 cinnamon stick

1/2 tsp salt, optional

1/2 tsp nutmeg

Directions

In medium saucepan, bring 2 cups water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.

In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don't burn. Remove and set aside.

In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.

Purée soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp toasted almonds.

Nutritional Information Per Serving: Calories: 110; Protein: 3 g; Fat: 4 g; Sodium: 115 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 4 g; Carbohydrates: 17 g

NOODLE KUGEL

Yield: 12 Servings

Source: The New Family Cookbook for People with Diabetes

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Print Version: http://diabeticgourmet.com/recipes/html/684.shtml

Ingredients

8 ounces uncooked broad egg noodles

3 large eggs, beaten, or 3/4 cup egg substitute

3/4 cup low-fat small-curd cottage cheese

1 tablespoon brown sugar

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1 large tart apple, peeled, cored, and diced in 1/4-inch pieces

1/4 cup raisins, soaked in hot water for 10 minutes and drained

1/4 cup margarine, melted

Directions

Cook the noodles according to the package directions, omitting salt; drain well. There should be 4 cups of cooked noodles.

Preheat the oven to 350 degrees F. Prepare an 8-inch-square pan with non-stick pan spray.

Combine the eggs, cottage cheese, brown sugar, cinnamon, and vanilla in a large bowl. Stir in the noodles, apple, and raisins. Pour into the prepared dish.

Drizzle the margarine evenly over the top of the casserole. Bake, uncovered, for 45 to 55 minutes, or until lightly browned. Cut the kugel into 12 equal pieces (about 2 x 2 inches). Serve hot or chilled.

Nutritional Information Per Serving (one 2 x 2-1/2-inch square): Calories: 156, Fat: 6 g, Cholesterol: 71 mg, Sodium: 122 mg, Carbohydrate: 20 g, Dietary Fiber: 1 g, Sugars: 6 g, Protein: 6 g; Diabetic Exchanges: 1-1/2 Starch, 1 Fat

Christmas Eve Recipes

Since tomorrow is Christmas, I'll keep this short (but still the six recipes). Enjoy!

Note: I'm also posting Diabetic Thursday recipes today, with no posts tomorrow. Next week, I'll be back to posting five days a week.

GREEN BEAN CASSEROLE – SLIMMED

This comes from The Food Network. It starts off, “Our slimmed down version of this classic offers the creamy mushroom flavor, the sweet tang of onions, and the crunch you expect from Green Bean Casserole, with 60 percent less calories and 80 percent less fat.” Total Time: 1 hr 5 min; Prep: 45 min; Cook: 20 min; Yield: 6 servings; Level: Intermediate

To read more online, go to: http://www.foodnetwork.com/recipes/food-network-kitchens/green-bean-casserole-slimmed-recipe.html?oc=linkback

Ingredients

3 to 4 medium shallots, in their skins

Kosher salt, plus 1 1/2 teaspoons

1 pound fresh green beans, stemmed, and halved crosswise

1 tablespoon extra-virgin olive oil

8 ounces cremini mushrooms, sliced (about 4 cups)

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 1/2 cups mushroom, vegetable, or chicken broth (see Cook's Note)

3 teaspoons fresh thyme leaves

Freshly ground black pepper

Vegetable cooking spray

1 cup fresh bread crumbs

Directions

Preheat the oven to 400 degrees F. Put the shallots (in their skins) on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside.

Bring a medium-large saucepan of water to a boil over high heat. Add kosher salt, to taste. Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes. Drain the beans in a colander and rinse with cold water. Transfer the beans to a large bowl.

In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes. Add the mushrooms to the beans.

Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil. Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt. Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes. Pour the sauce over the vegetables and stir to combine evenly.

Spray a 2-quart baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables. Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.

Cook's Note: There has been an explosion of prepared broths on the market. We particularly like the mushroom broth in the aseptic packaging. However, for this recipe, make sure you don't use an Asian-style mushroom broth. If you can't find mushroom, a vegetable or chicken broth is a suitable substitute.

Tips: When sauteing mushrooms, salt them right away--they will release moisture and you can use less oil - 1 cup fresh bread crumbs has less calories than 1 cup dried - Roasting whole shallots is an excellent way to cook them using absolutely no fat.

CHEESY CAULIFLOWER GRATIN WITH BACON

This yummy dish comes from The Baker Chick. Yields 6 – 8 servings. (Hint: If you haven't already signed up for her newsletter, I highly recommend doing so!)

To view this online, click here.

Ingredients

8 slices of bacon, chopped

4 cups of cauliflower, cut into bite-sized pieces

3 tablespoons flour

3 tablespoons butter

2 cups milk

1 1/2 cups sharp cheddar plus a little more for topping

1/2 cup panko breadcrumbs

pinch of fresh parsley, chopped

Instructions

In a large skillet over medium-high heat, cook the bacon until crispy and browned. Set aside on some paper towel.

Heat a large pot of salted water on high until boiling. Add the cauliflower and cook for 2/3 minutes or until about half-way soft. Drain and set aside.

Wipe out the same pot and melt the butter. Whisk in the flour constantly until golden. Stir in the milk and stir constantly until thick and creamy. Stir in the cheese and salt & pepper to taste.

Add the cauliflower and bacon to the cheese mixture and toss to combine. Pour into an 8x8 or similarly-sized baking dish and top with panko and a sprinkle of cheese.

Bake at 375F for 20 minutes or until bubbly and golden. Run the broiler for a couple minutes if desired to make the top even more browned.

Sprinkle with fresh parsley before serving.

APPLE & BING CHERRY GALETTE

This comes from Seattle's Macrina Bakery. I have a feeling that if I ever did a road trip, I'd probably gain 5 pounds here! The recipes starts off, “I have fond memories of the first time we made this dessert. My friend Kay Simon, wine maker and co-owner of Washington's Chinook Winery, had stopped by the café with some bottles of Merlot that we'd ordered. She also brought along a surprise gift - five pounds of sweet, sun-ripened cherries from her neighbor's farm in Prosser, Washington. We popped a few into our mouths and started daydreaming of all the wonderful pastries we could make with the fruit. The end result was one of my favorite desserts.” Serves 8 to 10

Ingredietns:

6 Granny Smith apples

1/2 tablespoon freshly squeezed lemon juice

3/4 cup granulated sugar

3 tablespoons unbleached all-purpose flour

1/2 tablespoon cinnamon

2 tablespoons unsalted butter, cut into small pieces

2 cups fresh Bing cherries, stemmed and pitted

1 tablespoon pure vanilla extract

1/2 recipe Flaky Pie Dough, chilled (recipe follows)

Egg wash made with 1 egg and
1 teaspoon water

2 tablespoons coarse raw sugar

Vanilla ice cream, for serving

Preheat the oven to 375°F.

Peel and core apples and cut into 1/2-inch slices (approximately 12 slices per apple). Place apple slices and lemon juice in a large bowl. Add sugar, flour and cinnamon and toss until slices are evenly coated. Spread apples into a single layer on a rimmed baking sheet and dot with pieces of butter. Roast on center rack of oven for 15 minutes to release some of the juices and intensify the flavors. Set aside to cool. Increase oven temperature to 385°F.

In a large bowl, combine cooled apples, cherries and vanilla extract. Mix gently with a wooden spoon and set aside.

Coat your hands with flour and shape the chilled piece of dough into a ball. Working on a floured surface, flatten the ball slightly and roll it into a 14-inch circle, about 1/8 inch thick. Gently transfer rolled dough onto a parchment-lined, rimmed baking sheet. Pile fruit onto center of the dough, leaving excess liquid in the bowl, and spread to cover about 8 inches, leaving a 3-inch border of dough around the filling. Lift border on top of the filling, tucking and folding the dough to create a gathered or pleated finish. Lift each of the folds up and brush underneath with egg wash to seal the crust. Brush all exposed dough with egg wash and sprinkle with coarse raw sugar. Chill in the freezer for at least 30 minutes.

Place tart on center rack of oven and bake for 15 minutes. Reduce heat to 375°F and bake for 40 minutes more or until crust is golden brown. If the apples start to burn before the crust is ready, cover them with a small piece of aluminum foil. Let cool on the baking sheet for 20 to 30 minutes. Serve warm with vanilla ice cream.

FLAKEY PIE DOUGH

Makes enough dough for 2 double-crusted (9-inch) pies, or 2 (10-inch) rustic galettes or tarts.

5 1/4 cups unbleached all-purpose flour

1 tablespoon kosher salt

12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 1/4 - inch pieces

1 3/4 cups solid vegetable shortening, chilled

1 cup ice water

Combine flour and salt in a large bowl and toss together. Add butter and cut it into the flour until the texture is coarse and crumbly. You can use a pastry cutter or your fingers, but I like to use 2 forks. Break up the shortening and add it in small pieces. Cut in the shortening until the dough is crumbly again. Add ice water and mix just until the water is incorporated and the dough sticks together when pinched. This dough will be quite sticky, so dust your hands with flour before handling it. Pull dough from bowl onto a lightly floured work surface (chilled marble is ideal) and pat it into a block. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour before using. Since this recipe makes enough dough for 2 pies or tarts, I recommend cutting it in half before chilling.

Flakey Pie Dough will last for up to 4 days in the refrigerator and for up to 1 month in the freezer. If you freeze half or all of the dough, it’s a good idea to double wrap it. Frozen dough needs to be fully defrosted before it’s used, and my preferred method is to transfer the dough to the refrigerator 1 day before I plan on baking with it. The dough can also be defrosted at room temperature, but it needs to be re-chilled in the refrigerator for 1 hour prior to using.

EGGNOG CAKE

Not sure where this came from, but I think my daughter may have sent it one year. Serves 12

1 18.25-ounce pudding added yellow cake mix, and oil and eggs called for on package

1 teaspoon nutmeg

EggNog, substituted for water (according to package directions)

EggNog Glaze (recipe follows)

Preheat oven to recommended temperature on cake mix package. Spray sides & bottom with vegetable cooking spray, or grease with butter or margarine. Combine dry cake mix with required oil, eggs & nutmeg, Omit water adding the same amount of EggNog in its place. Mix & bake accor-ding to package instructions. Cool. Top with EggNog Glaze.

EGGNOG GLAZE

2 Cups powdered sugar

2 Tablespoons margarine or butter, softened

1 teaspoon vanilla

3 teaspoons EggNog

In medium bowl combine all ingredients, adding enough EggNog for desired consistency. Makes 1 1/2 Cups.

Week Day Recipes

Finally, only a few more days and Christmas will be here. Here are a few quick (and last minute) recipes. Enjoy!

PANCAKE BREAKFAST CASSEROLE

This comes from The Food Network. It begins, “This casserole makes breakfast pancakes extra special by baking them in a rich, creamy custard. You can cook and freeze the pancakes ahead of time (defrost them before using). An easy time-saver: Buy ready-made frozen pancakes.” Don't let the total time scare you off; the recipe can rest overnight in the refrigerator. Just be sure to read through the recipe before you start; but then, that's a good idea with any new recipe.

Total Time: 9 hr. 20 minutes; Prep Time: 5 minutes; Inactive: 8 hr; Cook: 1 hr. 15 minutes; Yield: 6 to 8 servings; Level: Easy

To read more about this online, go to http://www.foodnetwork.com/recipes/food-network-kitchens/pancake-breakfast-casserole.html?oc=linkback

Ingredients

4 tablespoons unsalted butter, plus more for greasing the dish and serving

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

6 tablespoons sugar

Kosher salt

1 3/4 cups buttermilk

7 large eggs

2 cups half-and-half

1 teaspoon pure vanilla extract

Maple syrup, for serving

Blueberries, for serving

Directions

Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.

Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.

Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon 1/4 cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)

Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl.

Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.

Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter.

MINT BROWNIES

This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, "These fabulous brownies with a rich mint topping are perfect for Christmas Day or anytime. The rich mint filling is the perfect texture." Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: Yields 16 brownies

To view this online, click here. And check out more of Linda's bar cookie recipes.

Ingredients

1/2 cup butter

1/2 cup brown sugar

1 Tbsp. water

1/4 cup fudge ice cream topping

1/2 cup sugar

2 eggs

3/4 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup cocoa

1 cup semisweet chocolate chips

1 tub vanilla ready to spread frosting

1/2 tsp. peppermint extract

Few drops green food coloring

1 cup powdered sugar

2 Tbsp. cocoa

1-1/2 Tbsp. water

2 Tbsp. butter

1/2 tsp. vanilla

Preparation

Preheat oven to 350 degrees F. In heavy saucepan, melt butter with brown sugar and water. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and blend in fudge topping with wire whisk. Add sugar, beating well. Then add eggs, one at a time, beating well after each addition.

Add flour, baking powder, salt, and cocoa and mix well. Stir in 1 cup semisweet chocolate chips. Spray bottom of 9x9" square cake pan with baking spray containing flour. Spread batter evenly in prepared pan. Bake at 350 degrees F for 20-25 minutes or until just set. Cool completely.

In small bowl combine frosting, green food coloring, and mint extract and beat well until frosting is evenly colored. Spread over brownies in pan.

In medium bowl, combine powdered sugar and cocoa and mix with wire whisk. In microwave safe bowl, combine 2 Tbsp. butter and 1-1/2 Tbsp. water and microwave for 30-45 seconds until butter melts. Add to powdered sugar mixture and beat with wire whisk until smooth. Stir in vanilla. You may need to add more water to reach a pouring consistency. Then carefully pour this frosting over the green frosting and gently spread to cover. Don't worry if some of the chocolate frosting mixes with the green frosting; that just looks pretty!

CHEESE FONDUE

This also comes from Linda Larsen. She writes, "This recipe is a blast from the past! Fondue dishes were all the rage in the 1960s. Look carefully, and you'll probably be able to find fondue sets in garage sales or antique stores, or get a new electric fondue set. My husband's family always serves classic Fondue on Christmas Eve, and I like to make it on New Year's Eve.

"Baby Swiss or regular Swiss cheese can be substituted for the Gruyere if it's difficult to find. You must use white wine like a Riesling or a Sauvignon blanc in this recipe; the acid in the wine is what helps the cheese stay creamy as it melts. If you have any of the fondue left over, refrigerate it quickly. Then combine it with some milk in a saucepan, heat until smooth, and use it as a sauce for cooked pasta." Prep Time: 25 minutes; Cook Time: 25 minutes; Total Time: 50 minutes; Yield: 8 servings

To view this online, click here. And if, like me, you find fondue interestingly retro and comforting, check out what Linda says about fondue and Christmas Eve, as well as more of more of her fondue recipes.

Ingredients

2 cups shredded Swiss cheese

2 cups shredded Gruyere cheese

2 Tbsp. flour or cornstarch

1 clove garlic, cut in half

1-1/2 cups dry white wine (MUST be dry, not sweet)

1 Tbsp. lemon juice OR 2 Tbsp. Kirsch, if desired

Preparation

Coat cheeses with flour by tossing together in a large bowl. Rub garlic on the bottom and sides of the fondue dish and discard, or rub garlic on bottom and sides of heavy saucepan. Pour wine into fondue dish and heat just until bubbles rise to the surface. Stir in lemon juice or kirsch, if using.

Gradually add floured cheese, about 1/2 cup at a time, stirring constantly over low heat, until cheeses are melted. You may add more cheese or wine, as needed, to reach the desired consistency. If you made the fondue in a regular saucepan, pour the hot fondue into a heated fondue pot set on a heating device (usually a rack that holds canned heat, or use your new electric fondue) and serve immediately.

If the cheese is lumpy, add a bit more lemon juice and stir. And make sure your wine is dry, not sweet, because it is more acidic. Acid is needed to make the cheese melt smoothly.

Serve with lots of dippers such as meatballs, sausages, avocado slices, apple slices, and the classic: bread cubes. I also like to serve Cheese Puffs or Gougere. For the Gougere, drop the dough into small balls on a Silpat-lined cookie sheet. Bake for 12-17 minutes until puffed and golden brown.

ROASTED GARLIC CLOVE CHICKEN

From Melissa d'Arabian of The Food Network's show, Ten Dollar Dinners. Total Time: 1 hr 5 min; Prep: 20 min; Cook: 45 min; Yield: 4 servings; Level: Easy

To read more online, go to http://www.foodnetwork.com/recipes/melissa-darabian/roasted-garlic-clove-chicken-recipe.html?oc=linkback

Ingredients

8 chicken thighs

Kosher salt and freshly ground black pepper

1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)

3 tablespoons olive oil

1 tablespoon butter

2 teaspoons herbes de Provence

1 teaspoon flour

1/4 cup chicken stock

1/2 lemon, juiced

Bread, for serving

Directions

Preheat the oven to 350 degrees F.

Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

SLOW COOKER BEEF RAGU WITH MUSHROOMS AND PEPPERS

I've been receiving ivillage.com newsletters for years. This was in one of them, in "Easiest Homemade Dinner Ever! 5-Ingredients Recipes for Your Slow Cooker." This recipe originates with Jessica Fisher's blog Good Cheap Eats. Prep time: 5 minutes; cooking time: 4 hours; Yields 8 servings

To view it online, click here.

Ingredients

1 pound chuck steak, cut into 1-inch cubes

1 cup sliced mushrooms

1/2 to 1 whole bell pepper, chopped

4 cups Red Sauce or other favorite spaghetti sauce

Instructions

Place the items in the order listed in the crock of a 4-quart slow cooker.

Cook on HIGH for 4 hours or on LOW for 6 hours.

Serve over pasta, polenta, or mashed potatoes.

To freeze: store cooled meat mixture in an airtight container in the freezer. Reheat on the stovetop.

GOURMET GREEN BEANS

From Publix Supermarket's April 2006 issue of Aprons

2 (12-ounce) bags fresh snipped green beans (snapped, if desired)

1 (8-ounce) package sliced baby portabella mushrooms

3/4 cup water

2 tablespoons garlic butter

1 tablespoon sesame seeds

1 teaspoon seasoned salt

Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.

Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.

Calories (per 1/8 recipe) 70; Fat 4g; Cholesterol 5mg; Sodium 220mg; Carbohydrate 8g; Fiber 3g; Protein 2g; Vitamin A 15%; Vitamin C 25%; Calcium 4%; Iron 6%

Meatless Monday

Here's the next-to-last Meatless Monday of the year. Enjoy!

Note:Since Christmas falls on Thursday, this week's Diabetic Thursday will be posted on Wednesday, as well as Wednesday's recipes. While New Year's day falls on the following Thursday, that day's diabetic recipes will be posted on Thursday.

PARSLEY, SAGE, ROSEMARY, AND THYME GRAVY

This comes from the December 2012 issue of Vegetarian Times, page 36. The recipe begins, “Oven-browned vegetables and lots of fresh herbs give this gravy its robust flavor. Be sure to use russet or Idaho potatoes, which are high-starch varieties that have a smooth, creamy texture and begin to fall apart when boiled.” Makes 2 1/ 2 cups.

To view this online, click here.

2 8-oz. russet potatoes, divided

12 button mushrooms

3 carrots, cut into chunks

3 celery stalks, cut into chunks

2 small onions, each cut into eighths

3 cloves garlic, smashed

1 Tbs. olive oil

1/4 cup dry red wine

1 Tbs. tomato paste

4 sprigs fresh parsley

4 sprigs fresh thyme or 1 tsp. dried thyme

2 sprigs fresh rosemary or 1/2 tsp. dried rosemary

2 sprigs fresh marjoram or 1/2 tsp. dried marjoram

2 sprigs fresh sage or 1 tsp. dried rubbed sage

2 bay leaves

12 peppercorns

Preheat oven to 425°F. Quarter 1 russet potato, and place in large Dutch oven with mushrooms, carrots, celery, onions, and garlic. Toss with olive oil. Roast 30 minutes, stirring every 10 minutes, or until vegetables are deep brown on edges.

Transfer Dutch oven to stove top, and stir in wine, tomato paste, and 8 cups water. Add fresh herb sprigs, bay leaves, and peppercorns, and bring to a boil. Simmer, uncovered 30 minutes. Let stand 10 minutes.

Strain liquid (you should have 5 cups), and discard solids. Peel remaining potato, and cut into small cubes. Return broth to pot with potato, and season with salt and pepper, if desired. Simmer, uncovered, 30 minutes, or until liquid is reduced to 2 1/2 cups. Blend liquid with potato in blender or using immersion blender. Strain gravy through sieve or fine-meshed strainer. Season with salt and pepper, if desired. Reheat before serving, if necessary.

nutritional information Per 1/4-cup serving: Calories: 33; Protein: less than 1 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 5 g; Cholesterol: 0 mg; Sodium: 15 mg; Fiber: less than 1 g; Sugar: less than 1 g; Vegan; Gluten-Free

SLOW-COOKER BARLEY AND CHICKPEA RISOTTO

This comes from Foxes Love Lemons, by way of ivillage.com. To view int online, go to http://foxeslovelemons.com/slow-cooker-barley-and-chickpea-risotto.

Ingredients:

1-1/2 tablespoons extra virgin olive oil

3 carrots, peeled and chopped

3 garlic cloves, minced

1/2 head cauliflower, cut into small florets

1/2 small yellow onion, minced

4 sprigs fresh thyme

1-1/4 cups pearl barley, rinsed

1 can (15.5 ounces) garbanzo beans, rinsed and drained

2-1/2 cups less-sodium chicken or vegetable broth

1-1/4 cups water

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1-1/2 tablespoons fresh lemon juice

1/3 cup grated Parmesan cheese

3 tablespoons chopped fresh parsley

Directions:

Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.

Stir in thyme and barley; cook 2 minutes, stirring frequently.

Transfer mixture to slow-cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.

Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.

ULTIMATE STUFFED ACORN SQUASH

This comes from the November 2013 issue of Vegetarian Times, page 53. It begins, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.

To view this online, click here.

3 Tbs. olive oil

4 cloves garlic, minced (4 tsp.), divided

4 acorn squash, halved and seeded

1/2 tsp. ancho chile powder, plus more for sprinkling squash

1/2 tsp. ground coriander, plus more for sprinkling squash

3 cups fresh or frozen organic corn kernels, divided

2/3 cup yellow cornmeal

1 tsp. sugar

1/2 tsp. baking soda

1/2 tsp. salt

1/8 tsp. cayenne pepper, optional

1 cup low-fat buttermilk

2 large eggs

4 Tbs. melted butter or olive oil

3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)

3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional

1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained

1 large poblano chile or 1 small red bell pepper, diced (1 cup)

8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops

Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.

Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.

Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.

Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.

Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).

Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.

nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free

LENTIL SOUP WITH PLANTAINS

This comes from the December 2012 issue of Vegetarian Times, page 44. It starts off, “Cheesecloth-wrapped bundles of garlic, herbs, and spices infuse this soup with flavor. The process of straining the broth and then adding it to the lentils lets you adjust the soup’s thickness—make it thick and hearty for a main dish or thin and brothy for a first course.”

To view this online, click here.

1 large onion

6 cloves garlic

1 cinnamon stick

3 whole cloves

5 sprigs fresh thyme

8 cups low-sodium vegetable broth

1 1/2 cups brown lentils, rinsed and drained

3 Tbs. olive oil

2 ripe (black) plantains, peeled and diced (1 1/2 cups)

3 carrots, cut into 1/2-inch pieces (1 1/4 cups)

1/2 tsp. salt

1/8 tsp. ground allspice

3/4 cup chopped cilantro

Cut half of onion into chunks and other half into dice. Mince 3 cloves garlic; keep 3 remaining cloves garlic whole.

Tie onion chunks, whole garlic cloves, cinnamon stick, and cloves in square of cheesecloth. Tie fresh thyme in separate square of cheesecloth.

Bring broth and cheesecloth bundles to a boil in stockpot. Reduce heat to medium-low, and simmer, uncovered, 30 minutes. Stir in lentils, and cook 15 minutes more. Strain lentils, discard onion bundle, and set lentils aside; reserve cooking liquid and thyme bundle.

Heat oil in saucepan over medium heat. Add diced onions, and sauté 6 to 8 minutes. Reduce heat to medium-low; add plantains, carrots, and salt. Sauté 15 minutes, or until plantains are golden. Stir in minced garlic and allspice; cook 5 minutes more. Add lentils, reserved liquid, and thyme bundle; simmer 15 minutes. Remove and discard thyme bundle. Stir in half of cilantro. Ladle soup into bowls, and garnish with remaining cilantro.

nutritional information Per 1-cup serving: Calories: 228; Protein: 10 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 11 g; Sugar: 9 g; Vegan; Gluten-Free

MAPLE-GLAZED CARROTS

This comes from the November 2013 issue of Vegetarian Times, page 58. It starts off, “Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.” Serves 8 in 30 minutes or less.

To view this online, click here.

2 Tbs. olive oil

2 lb. baby carrots, halved lengthwise if thick

1/3 cup pure maple syrup

2 tsp. Dijon mustard

1 Tbs. chopped fresh tarragon.

Heat oil in large saucepan or Dutch oven over medium-high heat. Add carrots, and sauté 5 to 7 minutes, or until beginning to brown. Add maple syrup, mustard, and 1 cup water; season with salt and pepper, if desired. Cover, reduce heat to medium, and simmer 10 minutes, or until carrots are tender. Uncover, increase heat to medium-high, and simmer 5 minutes, or until liquid is syrupy and carrots are glazed. Stir in tarragon just before serving.

nutritional information Per 1/2-cup serving: Calories: 106; Protein: less than 1 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 19 g; Cholesterol: 0 mg; Sodium: 120 mg; Fiber: 3 g; Sugar: 14 g; Vegan; Gluten-Free

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This comes from the November 2013 issue of Vegetarian Times, page 28. It starts off, “Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.” Serves 4 in 30 minutes or less>

To view this online, click here.

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan

Friday Food

Finally, Friday and the weekend. It's the next-to-last Friday and weekend of 2014...It seems like the year just started, and now 2015 is right around the corner. Where does the time go? One of my sons, when he hears that question, replies, "Into the past..." Siiigh. No matter, though. Here are today's offerings. Enjoy!

CROCKPOT CHOCOLATE-PEANUT CLUSTERS

This comes from Carroll Pellegrinelli, About.com's Desserts and Baking expert. She writes, “I'll admit it. I just can't leave a recipe alone. I've got to "fine-tune" it. The first moment I heard about this candy, I knew it was what we'd be using as teacher gifts. Well, not only was it a hit with the teachers, but visiting family have devoured them. Thanks Betty for the original recipe.

”Please be sure to read the notes at the bottom of the recipe. This recipe works the best in a standard crockpot that has only 3 settings - on, low and high.”

Prep Time: 60 minutes; Cook Time: 180 minutes; Total Time: 240 minutes

To view this online, click here.

Ingredients

2 pounds (2 - 16 ounce jars) dry roasted peanuts, salted*

48 ounces almond bark white chocolate

4 ounces sweet German chocolate

10 - 12 ounces dark chocolate**

Preparation

Place all ingredients in crockpot. Cook on low for 3 hours***. Don't touch. Turn pot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely. Drop by teaspoons full (I used iced tea teaspoons) onto paper. Let harden and store in airtight containers.

Notes in the Margin:

*Betty's recipe originally called for 1/2 salted and 1/2 unsalted dry roasted nuts. I much prefer using all salted nuts.

**Using almond bark tends to make the chocolate nuts very sweet. To tone-down the sweetness and increase the chocolate-flavor, I used dark chocolate.

*** On the first time making this, you may wish to look at your mixture at 2 hours. I've made this recipe many, many times in two different types of crockpots and never had a problem. Unfortunately, I did have a friend whose crockpot may have cooked hotter than the low setting. Her chocolate dried-out. So when you peek, if possible try not to lift the lid, the chocolate should look slightly melted and not dry. If it looks okay, continue cooking until 3 hours is reached.

HOLIDAY BEANS AND CRANBERRIES

This comes from FamilyTime. It starts off, “Beautifully served beans for the holiday. What's more, there's a bonus—it's low fat!” Serves 4; prep time: 5 minutes; cook time: 15 minutes. From the Betty Crocker Cookbook.

To view this online, click here.

Ingredients

1 bag (1 pound) Green Giant® frozen cut green beans

1 teaspoon grated orange peel

1/2 cup dried cranberries

2 tablespoons honey

1/4 cup Betty Crocker® Bac~Os®, bacon flavor bits or chips

Directions

Cook beans as directed on package, adding orange peel before cooking; drain.

Stir in cranberries and honey.

Top with bacon flavor bits.

CHICKEN DINNER IN FOIL

Left to my own devices, I'm a vegetarian. However, I know many people love meat, which is why I've included this, as well as other meat recipes on occasion. This one comes from Peggy Trowbridge Filippone, About.com's Home Cooking expert. She writes, "Cooking meals in foil packets is nothing new to campers. The method also works quite well in your home oven. This particular version is one of the most flavorful you'll ever taste, although there is nothing exotic about it. Measurements, ingredients, and serving sizes are all easily adaptable, and it's easy enough for even the most basic cook." Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

Non-stick aluminum foil

3 boneless, skinless chicken breast halves (about 2 pounds)

2 teaspoons salt, or to taste

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon ground sage

1/2 teaspoon sweet Hungarian paprika

Freshly ground black pepper

2 to 3 medium red potatoes, scrubbed clean or peeled

Salt and pepper to taste

2 cups frozen broccoli florets, unthawed

1 can cream of mushroom soup, undiluted

1-1/2 to 2 cups fine-shredded Cheddar cheese

1/4 cup sliced green onions (scallions)

1/4 cup bacon bits

Preparation

Preheat oven to 400 F. Tear off 6 sheets of non-stick foil, approximately 15- x 12-inches.

Slice the chicken breasts lengthwise so they are about 1/2-inch thick. Season on both sides with salt, onion powder, garlic powder, thyme, sage, paprika, and black pepper. Set aside.

Slice potatoes into rounds about 1/4-inch thick (see Notes). A mandoline slicer works perfectly for this chore, and it goes fast. Have the remaining ingredients opened and ready to go.

Set up a production line by spreading out each square of foil next to each other. Spray the centers of the squares with butter-flavored oil. Place potato slices in the center, with each slice overlapping halfway, to the length of the chicken breasts. This will be your base to build upon. Sprinkle with salt and pepper. Place the seasoned chicken breast halves on top of the potatoes and follow with the broccoli. Spoon the cream of mushroom soup evenly over the broccoli. Top broccoli with Cheddar cheese, green onions, and bacon bits.

Fold up the foil sides and fold the edges down to make individual sealed packets, leaving about 1 inch of air-space at the top. Place the packets on a heavy rimmed baking tray (jelly roll pan).

Bake for 35 to 40 minutes, depending upon the thickness of the chicken breasts. Remove from the oven and let rest for 5 minutes. Serve the packets on a plate and let guests open them at the table. Alternatively, you can remove the foil and slide the stacks onto a plate to serve.

A side salad and artisan bread make perfect accompaniments.

Notes:

• It is important that the potatoes be sliced evenly and thin. Otherwise, they will not cook through.

• Cream of celery, chicken, or cheese soups may be substituted for the cream of mushroom soup, as well as low-fat and low-sodium varieties. Spoon the soup on straight from the can.

• You may substitute skinless, boneless chicken thighs for the chicken breasts. Increase the baking time to 45 to 50 minutes.

• Frozen mixed vegetables of your choice may be substituted for the broccoli.

• Prepared stuffing may be substituted for the potatoes.

• I do not recommend using bone-in, skin-on chicken pieces for this recipe. Although I normally prefer skin-on, bone-in chicken for flavor and moisture retention, this method and cooking time will not be long enough to render the fat and cook the chicken completely. If you increase the cooking time, the vegetables will lose texture integrity and become mushy.

• As you can tell from reading the method, this recipe is easily multiplied. The ingredient amounts are easily adjustable to suit your own tastes.

• The foil packets work just as well in a covered grill.

• Be careful of steam when you open the packets. If you use commercial chicken, you will notice it releases a lot of water. This is because commercial chicken is enhanced. You may wish to open one end of the packet and drain any excess liquid before serving.

MINI GINGERBREAD HOUSES FOR YOUR MUGS

This comes from Tablespoon's newsletter. It begins, "Serve your hot cocoa this holiday season topped with cute little gingerbread houses perched on the rim of your mugs. These come together in a snap when you use Betty Crocker Gingerbread Cookie Mix, Cookie Icing, and a 3-D gingerbread house cookie cutter." Prep Time: 60 min; Total Time: 1 hr 15 min; Servings: 8

To view this online, click here.

1 pouch Betty Crocker Gingerbread Cookie Mix

1/2 cup (1 stick) butter, softened

1 tablespoon water

1 large egg

2 tubes Betty Crocker White Decorating Cookie Icing

1 candy decorations: snowflake and red heart sprinkles

Directions

Mix together the gingerbread cookie mix, butter, water and egg.

Roll dough out on parchment paper lined baking sheet. Cut out eight large rectangle cookies, using a 3D gingerbread cookie cutter as a guide.

Remove the excess dough and re-roll as needed.

Bake at 350 degrees F for 14-16 minutes.

Remove from oven and immediately flip the cookies over.

Press the 3D gingerbread house cutter into the hot cookies, cutting out the parts for eight houses.

Break apart the gingerbread house cookie pieces. Cut out and remove the doors. Use kitchen shears or a knife to trim the jagged edges on your cookies.

Allow cookies to cool for 10-15 minutes before assembling the houses.

Use the white cookie icing to attach the cookie pieces together. Allow the icing to dry completely.

Decorate houses using cookie icing and sprinkles.

Set houses over the rims of hot cocoa mugs and serve.

CREAMY PUMPKIN SOUP

This comes from Very Best Baking. Prep time: 10 minutes; Cooking time: 25 minutes; skill level: easy; makes 5 serving

To view this online, click here.

Ingredients

1/4 cup (1/2 stick) butter or margarine

1 small onion, chopped

1 clove garlic, finely chopped

2 teaspoons packed brown sugar

1 can (14 1/2 fluid ounces) chicken broth

1/2 cup water

1/2 teaspoon salt (optional)

1/4 teaspoon ground black pepper

1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

1/8 teaspoon ground cinnamon

Directions

Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

CREAMY IRISH POTATO SOUP

This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes."

Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)

Ingredients

2 tablespoons butter

4 medium green onion, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1 3/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)

1/8 teaspoon ground black pepper

3 medium potato, sliced 1/4-inch thick (about 3 cups)

1 1/2 cups milk

Directions

Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.

Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.

Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.