Meatballs

These was a time when Meatballs were made with beef, and were relegated to either spaghetti and meatballs or meatball subs. But as today's post proves, they can be made with other meats (or, in fact, can be vegetarian), and can be part of other recipes.

All that said, here are six meatball recipes to help you through the day, including One-Pot Chicken Meatballs With Greens and Kahuna Meatballs. Enjoy!

PORCUPINE MEATBALLS

This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it. It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort. Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball. This recipe uses ground beef, but feel free to swap in ground turkey, pork or chicken. Like most tomato sauce-based dishes, these meatballs freeze well: Cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, covered, over medium-low heat. Serve the meatballs with a simply cooked green vegetable, such as sautéed spinach or steamed broccoli."

Prep Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 20 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024733-porcupine-meatballs.

Ingredients

1 pound ground beef (preferably 20-percent fat)

1 cup cooked long-grain rice (see Tip)

1 large egg, beaten

1/3 cup finely chopped yellow onion

2 tablespoons chopped fresh parsley, plus more for serving

3 garlic cloves, minced (1 tablespoon)

1/2 teaspoon dried oregano

1 teaspoon kosher salt (such as Diamond Crystal)

1/4 teaspoon black pepper

3 tablespoons olive oil

1 (14-ounce) can tomato sauce

1 tablespoon Worcestershire sauce

1 teaspoon brown or granulated sugar

1/2 teaspoon sweet paprika

Preparation

Heat the oven to 350 degrees. In a large bowl, combine the ground beef, rice, egg, onion, parsley, garlic, oregano, salt and pepper, and mix well. Roll the mixture into 1-1/2-inch balls, then place them on a plate.

Heat the oil in an oven-safe (10-inch) deep skillet or a large Dutch oven set over medium-high. Fry the meatballs in batches, turning occasionally, until browned all over, 3 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the meatballs to a paper towel-lined plate.

Drain the fat from the pan. Stir the tomato sauce, Worcestershire, brown sugar and paprika into the pan. Return the meatballs to the pan and spoon the sauce over them.

Bake for 30 minutes, covered, then uncover and bake until the sauce has reduced slightly and is beginning to brown at the edges of the pan, 10 to 15 minutes more. Top with parsley and serve.

Tip

To yield 1 cup cooked rice, start with 1/3 cup uncooked rice and cook according to the package instructions.

BEEF MEATBALL CALZONE

This is from Betty Crocker, and begins, "Meet the ultimate craveable comfort food! These incredible beef calzones blend all the best parts of pizza—melty cheese, savory meatballs, and delicious sauce—into a portable, golden-brown pocket that seriously ups the fun factor. Our simple beef calzone recipe is a fun and easy way to bring those amazing flavors together in a meal that's perfect for a casual dinner or game day snack."

Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 4

To view this online, click here.

Ingredients

2 cups Bisquick™ Original Pancake & Baking Mix

2/3 cup hot water

Gold Medal™ All Purpose Flour, for dusting

1/4 cup marinara sauce

1/2 lb frozen beef meatballs, thawed and cut into 1/4-inch pieces

1 cup shredded mozzarella cheese

Olive oil, for brushing the dough

Instructions

Heat oven to 450ºF. In a large bowl, combine the Bisquick and hot water. Stir until a dough is formed. Cover and rest for 5 minutes.

On a surface dusted with flour, roll the dough into a 10-inch circle. Transfer the dough to a baking sheet lined with parchment paper.

On one half of the circle, evenly spread the marinara. Top the marinara with the meatball pieces and cover with the mozzarella.

Fold the other half of the dough over the toppings to form a semicircle, and press the edges together to seal the calzone. Brush the calzone with olive oil.

Bake for 20 minutes or until golden brown. Transfer the calzone to a wire rack and allow to cool for 10 minutes before serving.

CHICKEN PARMESAN MEATBALLS

This yumminess is from Sheela Prakash at TheKitchn.

This begins, "If saucy, cheesy, and comforting is what you’re after, look no further. I have a feeling these meatballs will win the prize for one of the most satisfying dinners you’ve had in long time. A fun twist on classic chicken Parmesan, these meatballs eschew spaghetti in place of extra marinara and a whole lot of melty mozzarella. Did I mention the entire thing comes together in just one skillet?"

Prep Time: 15 minutes; Cook Time: 23 to 30 minutes; Serves: 4 to 6

To view this online, go to https://www.thekitchn.com/chicken-parmesan-meatballs-22902955.

Ingredients

1 (24-ounce) jar marinara sauce, such as Rao’s

1 pound ground chicken, preferably dark meat

1 cup panko breadcrumbs, divided

1/2 cup finely grated Parmesan cheese, divided

1/2 small yellow onion, finely chopped

1/4 cup coarsely chopped fresh parsley leaves

1 large egg

3 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil

1-1/2 cups shredded part-skim mozzarella cheese

2 tablespoons chopped fresh basil or parsley leaves, for serving

Instructions

Bring the marinara sauce to a simmer over medium heat in a 10 or 12-inch cast iron or oven-safe skillet. Meanwhile, place the chicken, onion, 1/2 cup of the breadcrumbs, half of the Parmesan cheese, parsley, egg, garlic, salt, oregano, and black pepper in a large bowl. Mix lightly with a fork until just combined.

When the sauce is simmering, form the meat mixture into 1-1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and carefully drop the meatballs into the sauce in a single layer as you go.

Cover and simmer gently, flipping the meatballs over halfway through cooking, until cooked through, 20 to 25 minutes total. Meanwhile, arrange a rack 6-inches from the broiler and heat to broil. Combine the remaining 1/2 cup breadcrumbs, olive oil, and a pinch of salt in a small bowl; set aside.

Uncover and sprinkle the mozzarella evenly over the meatballs. Sprinkle with the breadcrumb mixture and remaining Parmesan cheese. Broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, 3 to 5 minutes. Sprinkle with the herbs and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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 to 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.

ONE-POT CHICKEN MEATBALLS WITH GREENS

This is from Yasmin Fahr in The New York Times cooking enewsletter. For this recipe, Yasmin wrote, "An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks. The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights. Scoop them up with a soup ladle, spooning the lemony pan sauce over everything."

Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025342-one-pot-chicken-meatballs-with-greens. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.

Ingredients

1/2 cup panko bread crumbs

1/3 cup full-fat thick yogurt (preferably Greek or Icelandic)

2 garlic cloves, minced or grated

2 scallions, white and light green parts thinly sliced

2 teaspoons dried oregano

1/4 teaspoon crushed red pepper

Salt

1 pound ground chicken

1/4 cup olive oil, plus more as needed

1 pound rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons

1 lemon, halved, 1/2 thinly sliced

1 teaspoon ground cumin

Preparation

In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the chicken and gently mix until fully combined.

Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands. Set the meatballs directly on a sheet pan or on parchment paper.

Heat a 12-inch Dutch oven (or other heavy pot with a tight-fitting lid) over medium heat for 2 minutes until hot. Pour in 2 tablespoons of olive oil, tilting the pot to coat the surface, then add the meatballs. Let cook until they are golden halfway up the sides, occasionally turning them when they easily release, adding extra oil if needed, about 7 minutes.

Meanwhile, to another large bowl, add the greens, lemon slices, cumin and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.

Smother the meatballs with the greens and lemon slices. Cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.

Use a soup ladle to scoop up the meatballs, resting them on the greens, browned-side up and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving, if desired.

ITALIAN MEATBALL SOUP

Recipe Yield: Yield: 8 servings (about 2 cups each)

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.

Ingredients

1-1/2 pounds ground turkey

2 egg whites

1/4 cup seasoned dry bread crumbs

4 cloves garlic, minced, divided

3 tablespoons Italian seasoning, divided

Olive oil cooking spray

4 cans (15 ounces each) reduced-sodium chicken broth

3 cups water

2 cups green beans, diagonally cut into 1/2-inch pieces

4 medium carrots, sliced

2 medium onions, coarsely chopped

8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces

2 medium plum tomatoes, coarsely chopped

Salt and pepper, to taste

Directions

Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.

Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.

Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g

Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat

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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.