New Year's Day

It's New Year's Day, the beginning of 2025. If you're like me, you're probably glad that last year is over!

Here are six recipes to help you through the day, including Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.

New Year's Day - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with New Year's Day, the beginning of 2024. If you're like me, you're probably glad that last year is over!

Here are six recipes to help you through the day, including Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.

New Year's Day

It's New Year's Day, the beginning of 2021. If you're like me, you're probably glad that last year is over!

Here are six recipes to help you through the day, including Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.

Friday Recipes

It's finally Friday, time to get ready for the weekend. Here are six yummy recipes to help you though the weekend, including Chicken Chiaquiles and Chocolate Peppermint Bars. Enjoy!

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

CHICKEN CHIAQUILES

This is from Delish, and begins, “Use extra-thick tortilla chips (we like Late July and Garden of Eden) which will stay crisp.”

Yields: 4

To view this online, click here.

Ingredients

1 28-oz. can fire roasted tomatoes

2 green onions, sliced

1 tsp. ground cumin

1/4 tsp. kosher salt

2 tbsp. oil

2 c. shredded cooked chicken

6 oz. tortilla chips

Radishes, sliced, for serving

Cilantro, for serving

Lime wedges, for serving

1/2 c. sour cream

1 tbsp. lime juice

Directions

Puree tomatoes, green onions, cumin, and salt until smooth. In 12-inch skillet, heat oil on medium; add tomato mixture. Partially cover; cook 8 minutes or until slightly thickened. Stir in chicken and tortilla chips. Cook 2 minutes, uncovered. Serve with radishes, cilantro, lime wedges, and sour cream mixed with lime juice.

ZUPPA DE FARRO

This comes from FamilyTime, and begins, “Farro is a delicious alternative to rice or pasta in this Tuscan-inspired soup, made with chicken broth, pancetta and tomatoes, and seasoned with garlic, basil and thyme. It's easy to make, and it's absolutely delicious!”

Serves: 6 servings (about 1 3/4 cups each); Prep Time: 100 minutes; Cook Time: 30 minutes

View this online here.

Ingredients

1 cup plus 2 tablespoons uncooked whole cereal farro grain or pearl barley (about 8 ounces)

4 ounces pancetta or deli ham, chopped

1 small onion, sliced (about 1/4 cup)

2 cloves garlic, minced

1 teaspoon dried thyme leaves, crushed

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

2 medium plum tomato, chopped (about 1 cup)

1 tablespoon chopped fresh basil leaves

1/4 teaspoon ground black pepper

Parmesan cheese (optional)

Directions

Place the farro in a large bowl. Add water to cover and let soak for 1 hour. Drain the farro in a strainer.

Place the farro and 8 cups of water in a 6-quart saucepot and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes. Drain and set aside.

Add the pancetta, onion, garlic and thyme to the saucepot and cook over medium heat for 10 minutes or until the pancetta is well browned. Add the farro, broth, tomatoes, basil and black pepper and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Serve with the cheese, if desired.

LAYERED FIESTA CASSEROLE

This is from Kraft, and begins, “Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.”

Prep Time: 25 min.; Total Time: 55 min.; Servings: 6 servings

To view this online, click here.

Ingredients

1 lb. extra-lean ground beef

1 each green and red pepper, chopped

1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (10 oz.) frozen corn

12 gluten-free corn tortillas (6 inch)

1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Directions

Heat oven to 375°F.

Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.

Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.

Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.

CHOCOLATE PEPPERMINT BARS

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”

Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.

This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.

Ingredients

For the Chocolate Shortbread:

1 cup all-purpose flour

1/2 cupgranulated sugar

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick)

For the Peppermint Filling and Chocolate Top:

3 1/4 cups confectioners’ sugar

3 tablespoons unsalted butter, softened

1/4 cup heavy cream

2 1/4 teaspoons/10 milliliters peppermint extract, or to taste

9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped

1/2 teaspoon coconut oil (optional)

Preparation

Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.

Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.

Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.

Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.

Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.

Let squares sit at room temperature until chocolate is set, at least 1 hour.

APPLE CRISP PANCAKES

This comes from Betty Crocker, and begins, “Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.”

Prep Time: 15 minutes; Total Time: 25 minutes; Servings: 13

To view this online, click here.

Ingredients

Streusel Topping

1/4 cup plus 2 tablespoons packed brown sugar

1/4 cup Gold Medal™ all-purpose flour

1/4 cup old-fashioned or quick-cooking oats

2 tablespoons plus 2 teaspoons cold butter

Pancakes

2 cups Original Bisquick™ mix

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup peeled diced Granny Smith apple (1/4-inch)

1 cup milk

2 eggs

Toppings, If Desired

Powdered sugar

Real maple syrup

Sweetened whipped cream

Directions

In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.

In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.

For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons and Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.

To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes for you to try, including Kahuna Meatballs and Crockpot Lasagna. Enjoy!

SUN-DRIED TOMATO BOW TIE PASTA

This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”

Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes

To view this online, click here..

Ingredients

1 tablespoon olive oil

1 large onion, finely chopped (about 1 cup)

1/3 cup sun-dried tomatoes, cut into thin strips

2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup milk

2 tablespoons thinly sliced fresh basil leaves

6 cups bow tie pasta (farfalle), cooked and drained

2 tablespoons grated parmesan cheese

Freshly ground black pepper

Directions

Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.

Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.

Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.

Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

2-STEP SKILLET CHICKEN BROCCOLI DIVAN

This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”

Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

1 tablespoon butter

4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces

3 cups fresh or frozen broccoli florets

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup milk

1/2 cup Shredded Cheddar cheese

Directions

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.

Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.

CROCKPOT LASAGNA

This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”

For 8 people. Ready in 4 1/4 hours.

To view this online, click here.

Ingredients

1 pound(s) lean ground beef

1 onion, chopped

2 garlic cloves, smashed

3 1/2 cup(s) tomato sauce

3/4 cup(s) tomato paste

1 1/2 teaspoon(s) salt

1 teaspoon(s) dried oregano

1 1/2 cup(s) cottage cheese

1/2 cup(s) grated Parmesan cheese

12 ounce(s) lasagna pasta, uncooked

16 ounce(s) shredded mozzarella cheese

Directions

Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.

CHOCOLATE PEPPERMINT BARS

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”

Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.

This was featured in “Peppermint Patties Worthy Of Dessert” and can be viewed online here.

Ingredients

For the Chocolate Shortbread:

1 cup all-purpose flour

1/2 cupgranulated sugar

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick)

For the Peppermint Filling and Chocolate Top:

3 1/4 cups confectioners’ sugar

3 tablespoons unsalted butter, softened

1/4 cup heavy cream

2 1/4 teaspoons/10 milliliters peppermint extract, or to taste

9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped

1/2 teaspoon coconut oil (optional)

Preparation

Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.

Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.

Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.

Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.

Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.

Let squares sit at room temperature until chocolate is set, at least 1 hour.

DOUBLE APPLE PIE

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”

Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.

This was featured in The United States Of Thanksgiving and can viewed online here.

Ingredients

For the Crust

2 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed

4 tablespoons vodka (optional)

1/4 to 1/2 cup ice water

For the Filling

3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)

1/2 cup granulated sugar, more as needed

2 tablespoons dark brown sugar

2 tablespoons quick-cooking tapioca

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon grated nutmeg

Pinch ground cloves

1 1/2 tablespoons lemon juice

3 tablespoons apple butter

Heavy cream or milk, as needed

Whipped cream, sour cream or crème fraîche, for serving

Preparation

Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.

On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.

On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.

While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)

Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.

Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.

Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.

New Year's Day

It's New Year's Day, the beginning of 2020. Today's offerings include Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.

Friday Recipes

It's finally Friday, time to get ready for the weekend. Here are six yummy recipes to help you though the weekend, including Chicken Chiaquiles and Chocolate Peppermint Bars. Enjoy!

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

CHICKEN CHIAQUILES

This is from Delish, and begins, “Use extra-thick tortilla chips (we like Late July and Garden of Eden) which will stay crisp.”

Yields: 4

To view this online, click here.

Ingredients

1 28-oz. can fire roasted tomatoes

2 green onions, sliced

1 tsp. ground cumin

1/4 tsp. kosher salt

2 tbsp. oil

2 c. shredded cooked chicken

6 oz. tortilla chips

Radishes, sliced, for serving

Cilantro, for serving

Lime wedges, for serving

1/2 c. sour cream

1 tbsp. lime juice

Directions

Puree tomatoes, green onions, cumin, and salt until smooth. In 12-inch skillet, heat oil on medium; add tomato mixture. Partially cover; cook 8 minutes or until slightly thickened. Stir in chicken and tortilla chips. Cook 2 minutes, uncovered. Serve with radishes, cilantro, lime wedges, and sour cream mixed with lime juice.

ZUPPA DE FARRO

This comes from FamilyTime, and begins, “Farro is a delicious alternative to rice or pasta in this Tuscan-inspired soup, made with chicken broth, pancetta and tomatoes, and seasoned with garlic, basil and thyme. It's easy to make, and it's absolutely delicious!”

Serves: 6 servings (about 1 3/4 cups each); Prep Time: 100 minutes; Cook Time: 30 minutes

View this online here.

Ingredients

1 cup plus 2 tablespoons uncooked whole cereal farro grain or pearl barley (about 8 ounces)

4 ounces pancetta or deli ham, chopped

1 small onion, sliced (about 1/4 cup)

2 cloves garlic, minced

1 teaspoon dried thyme leaves, crushed

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

2 medium plum tomato, chopped (about 1 cup)

1 tablespoon chopped fresh basil leaves

1/4 teaspoon ground black pepper

Parmesan cheese (optional)

Directions

Place the farro in a large bowl. Add water to cover and let soak for 1 hour. Drain the farro in a strainer.

Place the farro and 8 cups of water in a 6-quart saucepot and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes. Drain and set aside.

Add the pancetta, onion, garlic and thyme to the saucepot and cook over medium heat for 10 minutes or until the pancetta is well browned. Add the farro, broth, tomatoes, basil and black pepper and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Serve with the cheese, if desired.

LAYERED FIESTA CASSEROLE

This is from Kraft, and begins, “Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.”

Prep Time: 25 min.; Total Time: 55 min.; Servings: 6 servings

To view this online, click here.

Ingredients

1 lb. extra-lean ground beef

1 each green and red pepper, chopped

1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (10 oz.) frozen corn

12 gluten-free corn tortillas (6 inch)

1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Directions

Heat oven to 375°F.

Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.

Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.

Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.

CHOCOLATE PEPPERMINT BARS

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”

Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.

This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.

Ingredients

For the Chocolate Shortbread:

1 cup all-purpose flour

1/2 cupgranulated sugar

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick)

For the Peppermint Filling and Chocolate Top:

3 1/4 cups confectioners’ sugar

3 tablespoons unsalted butter, softened

1/4 cup heavy cream

2 1/4 teaspoons/10 milliliters peppermint extract, or to taste

9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped

1/2 teaspoon coconut oil (optional)

Preparation

Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.

Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.

Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.

Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.

Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.

Let squares sit at room temperature until chocolate is set, at least 1 hour.

APPLE CRISP PANCAKES

This comes from Betty Crocker, and begins, “Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.”

Prep Time: 15 minutes; Total Time: 25 minutes; Servings: 13

To view this online, click here.

Ingredients

Streusel Topping

1/4 cup plus 2 tablespoons packed brown sugar

1/4 cup Gold Medal™ all-purpose flour

1/4 cup old-fashioned or quick-cooking oats

2 tablespoons plus 2 teaspoons cold butter

Pancakes

2 cups Original Bisquick™ mix

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup peeled diced Granny Smith apple (1/4-inch)

1 cup milk

2 eggs

Toppings, If Desired

Powdered sugar

Real maple syrup

Sweetened whipped cream

Directions

In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.

In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.

For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons and Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.

To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes for you to try, including Kahuna Meatballs and Crockpot Lasagna. Enjoy!

SUN-DRIED TOMATO BOW TIE PASTA

This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”

Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes

To view this online, click here..

Ingredients

1 tablespoon olive oil

1 large onion, finely chopped (about 1 cup)

1/3 cup sun-dried tomatoes, cut into thin strips

2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup milk

2 tablespoons thinly sliced fresh basil leaves

6 cups bow tie pasta (farfalle), cooked and drained

2 tablespoons grated parmesan cheese

Freshly ground black pepper

Directions

Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.

Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.

Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.

Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

2-STEP SKILLET CHICKEN BROCCOLI DIVAN

This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”

Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

1 tablespoon butter

4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces

3 cups fresh or frozen broccoli florets

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup milk

1/2 cup Shredded Cheddar cheese

Directions

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.

Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.

CROCKPOT LASAGNA

This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”

For 8 people. Ready in 4 1/4 hours.

To view this online, click here.

Ingredients

1 pound(s) lean ground beef

1 onion, chopped

2 garlic cloves, smashed

3 1/2 cup(s) tomato sauce

3/4 cup(s) tomato paste

1 1/2 teaspoon(s) salt

1 teaspoon(s) dried oregano

1 1/2 cup(s) cottage cheese

1/2 cup(s) grated Parmesan cheese

12 ounce(s) lasagna pasta, uncooked

16 ounce(s) shredded mozzarella cheese

Directions

Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.

CHOCOLATE PEPPERMINT BARS

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”

Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.

This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.

Ingredients

For the Chocolate Shortbread:

1 cup all-purpose flour

1/2 cupgranulated sugar

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick)

For the Peppermint Filling and Chocolate Top:

3 1/4 cups confectioners’ sugar

3 tablespoons unsalted butter, softened

1/4 cup heavy cream

2 1/4 teaspoons/10 milliliters peppermint extract, or to taste

9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped

1/2 teaspoon coconut oil (optional)

Preparation

Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.

Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.

Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.

Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.

Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.

Let squares sit at room temperature until chocolate is set, at least 1 hour.

DOUBLE APPLE PIE

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”

Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.

This was featured in The United States Of Thanksgiving and can viewed online here.

Ingredients

For the Crust

2 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed

4 tablespoons vodka (optional)

1/4 to 1/2 cup ice water

For the Filling

3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)

1/2 cup granulated sugar, more as needed

2 tablespoons dark brown sugar

2 tablespoons quick-cooking tapioca

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon grated nutmeg

Pinch ground cloves

1 1/2 tablespoons lemon juice

3 tablespoons apple butter

Heavy cream or milk, as needed

Whipped cream, sour cream or crème fraîche, for serving

Preparation

Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.

On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.

On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.

While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)

Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.

Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.

Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.

Friday Recipes

It's finally the end of the week. To help celebrate, here are six yummy recipes to help you through the weekend, including Chicken and Mushroom Fricassee and Kahuna Meatballs. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

SUN-DRIED TOMATO BOW TIE PASTA

This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”

Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes

To view this online, click here..

Ingredients

1 tablespoon olive oil

1 large onion, finely chopped (about 1 cup)

1/3 cup sun-dried tomatoes, cut into thin strips

2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup milk

2 tablespoons thinly sliced fresh basil leaves

6 cups bow tie pasta (farfalle), cooked and drained

2 tablespoons grated parmesan cheese

Freshly ground black pepper

Directions

Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.

Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.

Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.

Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.

INA GARTEN'S MAPLE-ROASTED CARROT SALAD

Recipe from ‘Cooking for Jeffrey,’ by Ina Garten

To view this online, click here.

Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes

Ingredients

2 pounds carrots, preferably with leafy tops

Good olive oil

Kosher salt and freshly ground black pepper

1/4 cup pure Grade A maple syrup

2/3 cup dried cranberries

2/3 cup freshly squeezed orange juice (2 oranges)

3 tablespoons sherry wine vinegar

2 garlic cloves, grated on a Microplane

6 ounces baby arugula

6 ounces goat cheese, such as Montrachet, medium-diced

2/3 cup roasted, salted Marcona almonds

Directions

Preheat the oven to 425 degrees.

Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

CHICKEN AND MUSHROOM FRICASSEE

Recipe Yield: Yield: 4 servings; Serving size: 1 chicken leg, 1 C vegetables and sauce

Source: Deliciously Healthy Dinners

View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-mushroom-fricassee.

Ingredients

1 Tbsp olive oil

1 carton (10 oz) white button mushrooms, rinsed and quartered

1 C leeks, split into quarters, then sliced into small squares and rinsed well

1 C potatoes, peeled and diced

1 C celery, rinsed and diced

1 C pearl onions, raw or frozen

3 C low-sodium chicken broth

1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)

2 Tbsp each fresh herbs (such as parsley and chives), rinsed, dried, and minced (or 2 tsp dried)

1 Tbsp lemon juice

1 Tbsp cornstarch

2 Tbsp fat-free sour cream

1/2 tsp salt

1/4 tsp ground black pepper

Directions

Preheat oven to 350F.

Heat olive oil in a medium-sized heavy-bottom roasting or braising pan (a large saute pan with a metal handle will work as well).

Add mushrooms to pan, and cook until golden brown, about 3-5 minutes. Add leeks, potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft, about 3-5 additional minutes.

Add chicken broth to the pan, and bring to a boil. Add chicken legs to the pan, cover, and place in the heated oven for about 20 minutes or until the chicken legs are tender when pierced with a fork (to a minimum internal temperature of 165F).

When chicken legs are tender, remove legs from the pan, return the pan to the stovetop, and bring the liquid to a boil. Add herbs and lemon juice.

In a bowl, mix the cornstarch with the sour cream, and add to the pan. Bring back to a boil and then remove from the heat.

Season with salt and pepper, and pour 1 cup of vegetables and sauce over chicken.

Nutritional Information Per Serving: Calories: 242; Fat: 9 g; Saturated Fat: 2 g; Fiber: 3 g; Sodium: 430 mg; Cholesterol: 42 mg; Protein: 20 g; Carbohydrates: 24 g