Tuesday Recipes

Thanksgiving is next week, and while any of these recipes can be fixed any time, they can add a nice touch to your holiday meal. Enjoy!

SWEET POTATO CASSEROLE WITH PECAN TOPPING

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This classic sweet potato casserole is the perfect combination of sweet potato filling and crunchy buttery, pecan topping.

“This is the perfect sweet potato casserole for your Thanksgiving or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 6 to 8 servings

To view this online, click here.

Ingredients

3 cups mashed sweet potatoes, cooled

1 cup brown sugar, packed

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup milk

1/2 cup melted butter

Topping:

1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans

Preparation

Heat the oven to 350° F (180° C/Gas 4). Butter a 2-quart casserole or baking dish.

In a large bowl combine the mashed sweet potatoes with 1 cup of brown sugar, eggs, vanilla, milk, and 1/2 cup of melted butter. Blend thoroughly; spoon the mixture into the prepared baking dish.

In another bowl combine the topping ingredients and sprinkle over top of the sweet potato mixture.

Bake for 30 to 40 minutes, until hot and the topping is browned.

To Make Ahead: To save a little time on serving day, prepare the sweet potato filling the day before. Transfer to the prepared baking dish, cover, and refrigerate. You may also prepare the topping in a separate bowl; cover and refrigerate. Take the casserole out of the refrigerator about 30 minutes before baking. Spread with the topping and bake as directed.

BUTTERNUT SQUASH CAKE WITH HAZELNUTS

This one is from Brett Moore, About.com's Gourmet Food expert. He writes, “Squash for dessert? Butternut squash makes a wonderful component for desserts. The complex flavor adds a nice dimension to your cake that your guests won't be able to figure out. The hazelnut frosting is the perfect complement to this sweet and moist cake.” Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: Serves 8 to 10

To view this online, click here.

Ingredients

4 ounces (1/2 cup) unsalted butter, softened

1 1/2 cups granulated sugar

1/2 cup canola or other neutral oil

2 large eggs

1 tablespoon distilled white vinegar

2 teaspoons pure vanilla extract

13 1/2 ounces (3 cups) unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

3/4 cup buttermilk

2 1/4 cups peeled and grated butternut squash (about 8 ounces)

1 lb unsalted butter, softened

4 2/3 cups powdered sugar

1/8 teaspoon sea salt

1 tablespoon vanilla extract

1/4 cup ground hazelnuts

1/4 cup whole hazelnuts, for garnish (optional)

Preparation

Position the rack in the center of the oven and preheat the oven to 350°F. Butter and flour a 9- by 13-inch cake pan or 10-cup Bundt pan.

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy.

Add the oil and beat for about half a minute until combined.

Add the eggs one at a time, mixing well on low speed after each one.

Add the vinegar and vanilla and mix again until just combined.

Add half of the flour and the baking soda, salt, ginger and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.

Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top evenly.

Bake for approximately an hour or until a toothpick or small knife inserted in the center comes out clean.

Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan.

When the cake is completely cool it may be frosted.

Make the Hazelnut Frosting:

Use an electric mixer to beat together the butter, powdered sugar, salt, and vanilla until smooth. Fold in the ground hazelnuts.

Frost cake. If you like, roughly chop some toasted hazelnuts and sprinkle over the top of the cake for decoration.

PUMPKIN ENCHILADAS

This comes from Food.com, and begins, “This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!” Yields 2 enchiladas (2 servings)
To view this online, go to http://www.food.com/recipe/pumpkin-enchiladas-442034.

Ingredients

2 corn tortillas ( like Mission Super Size)

3/4 cup enchilada sauce, divided

2/3 cup canned pumpkin

1/3 cup chopped onion

1/4 cup shredded fat-free cheddar cheese

1 slice fat-free cheddar cheese, halved

1 1/2 tablespoons taco sauce

1 teaspoon taco seasoning mix

salt and pepper

nonfat sour cream

chopped scallion

Directions

Preheat oven to 400 degrees.

Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.

Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.

Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.

Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.

Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.

Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.

Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

THE ULTIMATE BOURBON-MAPLE SWEET POTATO CASSEROLE WITH PECAN

This yumminess comes from The Today Show, and begins, “Sweet potatoes are a must-have on Thanksgiving, especially in the South. With its bourbon and pecans (two ingredients with Southern roots), this casserole is the epitome of Southern hospitality. The bourbon adds a depth of flavor to the maple-syrup sweetened potatoes, while the pecans add a buttery crunch. True to the Southern table (and palate) this dish is a little sweet, so feel free to cut back a bit on the maple syrup to satisfy your 'savory tooth.'" Cook Time: 35 minutes; Prep Time: 25 minutes; servings: 16

To view this online, click here.

Ingredients

6 pounds sweet potatoes, peeled and cut into 2-inch pieces

4 cups apple cider

6 cups water

2/3 cup pure maple syrup

1 stick, plus 2 tablespoons (5 ounces) unsalted butter, plus more for the baking dish

2 tablespoons bourbon

1 teaspoon salt

1 cup chopped pecans

Scant 1/2 teaspoon chipotle powder or cayenne pepper

Preparation

Put the sweet potatoes into a large pot along with the cider and water and bring to a boil. Simmer uncovered over moderately low heat until tender, but not mushy, 20 to 25 minutes. Reserving 4 cups of the cooking liquid, strain the sweet potatoes, gently shaking out any excess liquid. Return the reserved liquid to the pot and boil until reduced to 2/3 cup, about 20 minutes.

Preheat the oven to 350 degrees F and butter a 3-quart shallow baking dish. Add 8 tablespoons of the butter to the pot, along with the maple syrup and bring to a boil. Add the sweet potatoes and bourbon and toss to combine. Mash the sweet potatoes, then whisk until smooth. For super-silky mashed sweet potatoes, puree them in a food processor. Season with salt. Spread the sweet potatoes in the baking dish.

In a small skillet, melt the remaining 2 tablespoons butter. Add the pecans, chipotle powder or cayenne pepper and season with salt. Sprinkle the mixture on top of the sweet potatoes in the baking dish.

Bake until the pecans are toasted and the potatoes are heated through, about 25 minutes.

Make Ahead: The sweet potatoes can be prepared through Step 3 and refrigerated for up to 3 days.

EASY CRANBERRY AND APPLE CAKE

This comes from Ina Garten of The Food Network Barefoot Contessa. Total Time: 1 hr 12 min; Prep: 15 min; Cook: 57 min; Yield: 6 to 8 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/easy-cranberry-and-apple-cake-recipe.print.html?oc=linkback

Ingredients

12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored, and diced

1/2 cup light brown sugar, lightly packed

1 tablespoon grated orange zest (2 oranges)

1/4 cup freshly squeezed orange juice

1 1/8 teaspoons ground cinnamon, divided

2 extra-large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

1/4 pound (1 stick) unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

1/4 cup sour cream

1 cup all-purpose flour

1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

ROASTED BRUSSELS SPSROUTS WITH GARLIC

This is from Mark Bittman, no The New York Times' cooking email newsletter. He writes, “If you haven’t yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.” Serves 4 in 45 minutes.
To view this online, click here.

Ingredients

1 pint brussels sprouts (about a pound)

4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan

5 cloves garlic, peeled

Salt and pepper to taste

1 tablespoon balsamic vinegar

Preparation

Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.

Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.

Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Meatless Monday

If it's Monday - and the calendar say it is - it's time for Meatless Monday. Enjoy!

BEST APPLE CRISP

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings

To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.

Ingredients

3/4 cup all-purpose flour

1/8 teaspoon salt

3/4 cup light brown sugar, packed

3/4 cup quick oats

8 tablespoons cold butter, cut in small pieces

2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples

1 tablespoon lemon juice

1/3 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

Preparation

Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.

In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.

Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.

Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.

Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.

Bake for 40 to 50 minutes, or until the apples are tender.

VEGETABLE STIR-FRY

Servings: 8

Source: The New American Heart Association Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml

Ingredients

1 pound fresh broccoli

1 teaspoon acceptable margarine

1 teaspoon acceptable vegetable oil

1 pound carrots, peeled and thinly sliced

12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)

2 to 3 medium green onions, thinly sliced (about 1/3 cup)

2 tablespoons dry sherry

1 tablespoon fresh lemon juice

1 tablespoon ground nutmeg

1 teaspoon dried thyme, crumbled

Pepper to taste

Directions

Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.

In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.

Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat

VEGETARIAN CHILI

This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!

1 onion, chopped

1 sweet green pepper, chopped

2 cloves garlic, minced

1 teaspoon soybean or olive oil

1 16-ounce package extra-firm tofu, drained and crumbled

1 or 2 19-once cans of beans (kidney, pinto, or white)

1 28-ounce can stewed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

1 teaspoon hot sauce

Salt & Pepper to taste

Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.

From Runner’s World, December, 1999/letters Feb. 2000

REWORKED VEGETARIAN CHILI

I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.

Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.

Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.

2 T olive oil

2 onions, chopped

4-6 cloves garlic, minced

1-2 peppers, chopped

16-ounce package extra-firm tofu, drained and crumbled

2 19-once cans of beans, drained

1 28-ounce can crushed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

Salt & Pepper to taste

Note: For cutting up onions, check here.

Sauté the onion, peppers & garlic in oil over medium heat.

Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.

Make sure to stir periodically to keep chili from burning



YUM!

BLACK BEAN CHILI

This recipe is from the Silk emailed newsletter. Total time: 1 hr 15 min; Servings: 6

To view this online, click here.

Ingredients

1 Tbsp olive oil

1 medium yellow onion, finely chopped

1 medium green, yellow, orange or red bell pepper, finely chopped with stem and seeds removed

3 Tbsp chili powder

1 tsp ground cumin

1 bay leaf

1/2 tsp sea salt

1 (28-oz) can diced tomatoes, with juice

1/4 cup Silk Original Cashewmilk

2 (15-oz) cans black beans, drained and rinsed

1 (15-oz) can kidney beans, drained and rinsed

1 cup uncooked quinoa

2 3/4 cups vegetable stock

Whole cilantro leaves or parsley, if desired

6 scallions, chopped, if desired

Preparation

Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. Cook, stirring occasionally, until very soft (about 10 minutes).

Stir in chili powder, cumin, bay leaf and salt. CooStir in chili powder, cumin, bay leaf and salt. Cook, stirring often, until spices are fragrant (about 1 minute), stirring often, until spices are fragrant (about 1 minute).


Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, for 25-30 minutes.

Add Silk, beans, quinoa and stock, cooking for an additional 20 minutes. Taste and adjust seasoning as needed.

Serve topped with cilantro and scallions, if desired.

CHOCOLATE CHERRY PIE - Vegan tofu cherry "cream" pie recipe

Jolinda Hackett, About.com's Vegetarian blog guide, writes, "Chocolate cherry pie - Vegan tofu cherry "cream" pie recipe - delicious! I'd love to try this same method with strawberries or perhaps even Elvis-style, with bananas."

Ingredients:

1 (12 oz.) box firm silken tofu

1/4 cup cocoa powder

1/4 cup sugar

1/2 cup chocolate chips, melted

1/2 teaspoon almond extract

1 prepared vegan graham cracker pie crust

1 (12 oz.) package frozen dark sweet cherries, thawed and drained

1 cup non-dairy whipped topping

Preparation:

First, prepare the cherries. Slice them in half and remove the pics, if needed. Set a handful of cherries aside to use as a garnish on top of the pie.

Next, prepare the chocolate "cream" filling. Process the tofu in a blender or food processor until smooth and creamy. Add the cocoa powder, sugar, melted chocolate chips, and almond extract. Process again until mixture is smooth.

To prepare the pie, place about 1/3 of the chocolate tofu mix in a single layer in the prepared pie crust. Next, place the cherries in a single layer on top of the chocolate tofu mixture and spread the remaining chocolate tofu on top.

Refrigerate for at least 4 hours before serving. Garnish each slice with whipped topping and reserved cherries.

This recipe makes one pie of 8 servings.

Nutritional information, per serving: Calories: 270, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 36g, Dietary Fiber: 2g. Sugar: 24g, Protein: 6g

Weekend Recipes

Enjoy!

LIZARD LOUNGE TEA

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. Everyone asked what their secret ingredient was.

This is a scaled down version. I found that cranberry herb tea or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.

1/2 gallon apple cider

4 – 5 herbal tea bags

Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.

MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS

This comes from Tablespoon.com, and starts off, “Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasons Ground and Sausage.” Prep Time: 30 min; Total Time: 1 hr 20 min; Servings: 16

To view this online, click here.

Ingredients

Roll-Ups (to make ahead and freeze)

16 uncooked lasagna noodles

1 lb lean (at least 80%) ground beef

1/2 lb bulk pork sausage

1/2 cup chopped onion

1 1/2 cups tomato pasta sauce

2 containers (15 oz each) ricotta cheese

1 box (9 oz) Green Giant™ frozen spinach, thawed, drained and squeezed dry

2 teaspoons dried basil leaves or Italian seasoning

1 egg

Sauce and cheese (for baking roll-ups)

3 cups tomato pasta sauce

2 cups shredded mozzarella cheese (8 oz)

Directions

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.

In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

MAKE-AHEAD PIZZA CASSEROLE

This also comes from Tablespoon.com, and starts off, “Take just 20 minutes to put together this pasta bake, and dinner for the next night is done!” Prep Time: 20 min; Total Time: 9 hr 40 min; Servings:6

To view this online, click here.

Ingredients

1 lb mild Italian pork sausage

2 cups water

1 can (15 oz) pizza sauce

1 can (14.5 oz) diced tomatoes with sweet onion, undrained

4 cups uncooked rotini pasta (10 oz)

1 can (2 1/4 oz) sliced ripe olives, drained

1 1/2 cups shredded mozzarella or pizza cheese blend (6 oz)

Directions

In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until no longer pink; drain.

In ungreased 13x9-inch (3-quart) glass baking dish, mix water, pizza sauce and tomatoes. Stir in cooked sausage, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.

When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.

Uncover baking dish; stir mixture. Sprinkle with cheese; bake uncovered 5 minutes longer or until cheese is melted.

CHOCOLATE GANACHE

This comes from Julia Moskin in The New York Times' cooking newsletter. Julia writes, “Ganache is the French term for the luscious combination of chocolate and cream, and it makes a strategic addition to any dessert playbook. When it’s hot and pourable, it’s a classic companion to ice cream. Warm, you can pour or pipe it over a cake, cupcakes or cookies; it will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles. This sauce has a slightly more adult flavor than the ice-cream-parlor standard; coffee will do that to a dessert. Leave it out if you prefer. Also note that bittersweet chocolate will deliver a stronger, sharper chocolate taste than semi-sweet.

“Refrigerate leftovers in a jar; it will keep indefinitely. To rewarm, place the jar in a saucepan half-filled with simmering water, or uncover and heat in microwave at low heat.” Time: 5 minutes; about 1 1/2 cups

To view this online, click here.

Ingredients

14 ounces semisweet or bittersweet chocolate, broken into pieces

3 tablespoons espresso, strong coffee or water

1 teaspoon vanilla extract

1/4 cup sugar (confectioners’, granulated or light brown)

3/4 cup heavy cream, preferably not ultrapasteurized

1 pinch coarse salt, more to taste

Preparation

In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring. (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue cooking in 30-second blasts, stirring in-between.)

Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and adjust the seasoning.

ALL-IN-ONE CHOCOLATE CAKE

This comes from Nigella Lawson, from the same The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for greasing baking pans

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup best-quality cocoa powder

6 ounces (1 1/2 sticks) unsalted butter, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla

3/4 cup sour cream, at room temperature

For the Frosting:

6 ounces good-quality semisweet chocolate, broken into small pieces

3 ounces ( 3/4 stick) unsalted butter

1 tablespoon light corn syrup

1/2 cup sour cream

1 teaspoon vanilla

2 1/2 cups confectioners' sugar, sifted

Preparation

For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.

Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.

For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.

Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.

Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

PUMPKIN ENCHILADAS

This comes from Food.com, and begins, “This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!” Yields 2 enchiladas (2 servings)
To view this online, go to http://www.food.com/recipe/pumpkin-enchiladas-442034.

Ingredients

2 corn tortillas ( like Mission Super Size)

3/4 cup enchilada sauce, divided

2/3 cup canned pumpkin

1/3 cup chopped onion

1/4 cup shredded fat-free cheddar cheese

1 slice fat-free cheddar cheese, halved

1 1/2 tablespoons taco sauce

1 teaspoon taco seasoning mix

salt and pepper

nonfat sour cream

chopped scallion

Directions

Preheat oven to 400 degrees.

Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.

Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.

Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.

Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.

Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.

Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.

Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

Diabetic Thursday

Here are today's six recipes, including walnut fudge! Yes, fudge - and it's a diabetic dessert. There's also sweet potatoes and more. Enjoy!

ASPARAGUS CHEF SALAD

Find this recipe at: http://diabeticgourmet.com/recipes/html/227.shtml

Source: Cooking Healthy and Fast

Yield: 4-1/2 (1 cup) servings

Ingredients

2-1/2 lb. asparagus, trimmed

8 oz. mushrooms, sliced

2 oz. part-skim julienne Swiss cheese

2 oz. lean julienne ham

1 Tbsp.finely chopped onion

1 orange, peeled and cubed

Dressing:

1 pkg. lemon and herb salad dressing mix

2 Tbsp. water

1/4 cup vinegar

1/4 cup vegetable oil

Directions

Chop asparagus into bite-sized pieces and place in a microwavve-proof casserole dish. Add 2 Tbsp. water, cover, and Microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.

Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.

Nutritional Information Per Serving: Calories: 151; Fat: 5 g; Sodium: 347 mg; Cholesterol: 25 mg; Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat

WALNUT FUDGE

Yield: 48 2-inch-square pieces, 1 piece per serving.

Source: The Diabetic Dessert Cookbook

View online: http://diabeticgourmet.com/recipes/html/607.shtml

Ingredients

3 cups carob

1/4 teaspoon artificial sweetener

1 (14 -ounce) can sweet condensed milk (not evaporated milk)

1 cup chopped walnuts

1-1/2 teaspoon vanilla extract

48 walnut halves

Directions

In a heavy 2-quart saucepan, combine the carob, artificial sweetener and condensed milk. Cook over low heat until carob is completely melted. Remove from heat.

Add chopped walnuts and vanilla extract. Stir until completely mixed.

Pour into a 9" x 9" square pan. Chill in refrigerator until almost firm.

Score the top of the fudge into squares 2" x 1/2" deep. Place a walnut half on the top of each square.

Chill until firm. Finish cutting into squares.

Nutritional Information Per Serving: Calories: 137; Protein: 4 g ; Fat: 8 g; Sodium: 11 mg; Cholesterol: 4 mg; Dietary Fiber: 0.3 g; Carbohydrates: 13 g; Exchanges: 1 Bread/Starch, 1-1/2 Fat

STEAMED GREENS WITH GINGER AND WATER CHESTNUTS

Yield: Makes 4 servings.

View online: http://diabeticgourmet.com/recipes/html/510.shtml

Ingredients

3 cups mixed leafy greens, e.g. bok choy (Chinese cabbage or Chinese chard), spinach, Swiss chard leaves, collards or kale, stems removed

1 tsp. peeled, finely-minced fresh ginger

1 tsp. finely-minced fresh garlic

1/2 Tbsp. sesame seed oil, or as needed

1/2 cup diced canned water chestnuts (rinsed and drained)

Salt and freshly-ground black pepper

Directions

Steam each type of greens separately, until tender, adding each cooked green to a large plate. (Each type takes a different length of time to cook, some as little as 30 seconds.) Sprinkle ginger and garlic over the entire batch of greens, then evenly drizzle a small amount of oil on top.

Meanwhile, heat a small amount of the oil in a small pan over medium heat until hot. Add water chestnuts and sauté 30 seconds. Transfer with a slotted spoon to a plate covered with paper towels to remove excess oil. Scatter water chestnuts on top of greens.

Season to taste with salt and pepper. Serve immediately.

Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 2 g; Sodium: 19 mg; Carbohydrates: 3 g; Less than 1 g. saturated fat; 1 g. dietary fiber; Exchanges: 1 Vegetable, 1/2 Fat

CHICKPEA SALAD

Yield: 2 servings

Source: Diabetes Cookbook for Dummies

View recipe: http://diabeticgourmet.com/recipes/html/622.shtml

Ingredients

1-1/2 cups canned chickpeas, drained and rinsed

1/4 cup celery, chopped

1/4 cup red pepper, chopped

1/4 cup red onion, chopped

1/8 teaspoon salt

1/8 teaspoon white pepper

2 tablespoons lowfat mayonnaise

Pita bread or mixed greens

Directions

In a bowl, coarsely mash the chickpeas.

Add the celery, red pepper, onion, salt, pepper, and mayonnaise and toss well.

Serve over pita bread or mixed greens.

Nutritional Information Per Serving: Calories: 206; Protein: 10 g; Fat: 3 g; Sodium: 641 mg; Cholesterol: 0 mg; Carbohydrates: 35 g; Exchanges: 1-1/2 Starch, 1-1/2 Very Lean Meat, 1/2 Fat

ORANGE-LIME SWEET POTATOES

Source: 1,001 Delicious Recipes for People with Diabetes

Servings: 6 (about 1/2 cup each)

Find this recipe at: http://diabeticgourmet.com/recipes/html/297.shtml

Ingredients

Butter-flavored vegetable cooking spray

1 cup chopped onion

1 teaspoon minced garlic

1 pound sweet potatoes, peeled, cut into 1-inch pieces

1 cup orange juice

1/4 cup lime juice

Salt and pepper, to taste

Directions

Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion and garlic 3 to 4 minutes.

Add sweet potatoes and juices to skillet; heat to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Cook, uncovered, until sauce is thickened, 8 to 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 95; Protein: 1.7 g; Fat: 0.3 g; Sodium: 9 mg; Cholesterol: 0 mg; Carbohydrates: 22.3 g; Exchanges: 1/2 Fruit, 1 Bread/Starch

ITALIAN SPINACH PIE

Makes: 8 servings

View recipe: http://diabeticgourmet.com/recipes/html/626.shtml

Source: Kraft

Ingredients

1 container (16 oz.) Breakstone's or Knudsen 2% Milkfat Low Fat Cottage Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

4 eggs, lightly beaten

1 jar (7 oz.) roasted red peppers, well drained, chopped

1/3 cup Kraft Grated Parmesan Cheese

1 tsp. dried oregano leaves

Options: Substitute 1/2 cup chopped red bell peppers for the roasted peppers.

Directions

Preheat oven to 350F. Mix all ingredients until well blended.

Pour into greased 9-inch pie plate.

Bake 40 min. or until center is set.

Nutritional Information Per Serving: Calories: 150; Protein: 15 g; Fat: 8 g; Sodium: 450 mg; Cholesterol: 125 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable + 2 Lean Meat

Wednesday Recipes

We're half-way through the work-week. Here are six recipes to help you through the day. Enjoy!

Note: Today is Veterans Day. Thank you! to everyone who has served our country.

CHEDDAR STREUSEL APPLE PIE

This yummy recipe comes from The Baker Chick (otherwise know as Audra). She is a blogger and baker (you guessed that, right?), and if you haven't already signed up for her emailed newsletter, I highly recommend it. Go ahead, I'll wait. (Sound of foot tapping on the floor.)

This recipe makes 1 – 9 inch pie, and can be found online on her blog at http://www.thebakerchick.com/2015/11/cheddarstreuselapplepie/.

Ingredients

1/2 recipe Pie Crust(single layer) (click on Pie Crust, or view below)

For the Filling:

8 cups of apples, sliced and (I store them in lemon/water mixture to prevent browning)

1/4 cup sugar

2 teaspoons of cinnamon

1/4 teaspoon of ginger

1/2 teaspoon of nutmeg

3 tablespoons of flour

1 teaspoon vanilla extract

pinch of sea salt

For the Stresuel:

1 cup flour

1/2 cup brown sugar

1 stick of butter, 8 tablespoons, cut into small pieces, or grated* (see Note below)

3/4 cup grated cheddar cheese

Instructions

Preheat over to 425F. In a large bowl, toss together the apples, sugar, flour, vanilla, salt and spices. Set aside.

Roll out the pie crust and fit into a 9 inch pie dish, trimming the edges and crimping if desired.

Pour the apples into the crust and arrange evenly.

For the Streusel:

In a bowl combine the flour & brown sugar and stir together. Stir in the grated cheese, and the the butter, using your hands to work the butter into the dough, until small pea-sized crumbles form and the flour is worked in evenly.

Sprinkle the crumble over the apples.

Bake at 425F on a low rack of the oven for 20 minutes. Reduce the heat to 375F, move the pie to a middle rack and bake for another 30-35 minutes, or until the filling is bubbly and the crumble is a deep golden brown. Cool slightly before serving with ice cream!

Note: *I found that freezing my stick of butter and grating it into the crumb mixture makes is really fast and easy to work into the crumble

PERFECT PIE CRUST

This is also from The Baker Chick, and makes 2-9 inch single pie crusts or 1 double or lattice-topped crust. It can be viewed at http://www.thebakerchick.com/2012/11/perfect-pie-crust/.

Ingredients

2 1/2 cups all purpose flour

2 sticks unsalted butter, cold, cut into cubes

1 tsp. salt

1 tsp. sugar

1/4 – 1/2 cups ice water

Instructions

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.

Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.

With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.

Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

CHOCOLATE DUMP-IT CAKE

This deliciousness comes from Amanda Hesser in The New York Times' cooking newsletter. Amanda writes, “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.” Time: 1 hour 45 minutes; 10 servings

To view this online, go to http://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.

Ingredients

2 cups sugar

4 ounces unsweetened chocolate

1 stick unsalted butter, plus more for greasing the pan

2 cups all-purpose flour, plus more for dusting the pan

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1 teaspoon cider vinegar

2 eggs

1 teaspoon vanilla

1 1/2 cups Nestle's semisweet-chocolate chips

1 1/2 cups sour cream, at room temperature

Preparation

Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.

Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.

When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.

Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.

When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.

HERB ROASTED CHICKEN

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “It doesn't get much easier than a roast chicken for dinner, and this recipe is an excellent choice. The chicken is roasted to perfection with a lemony herb and butter rub.” Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 4 servings

To view this online, go to http://southernfood.about.com/od/bakedchicken/r/bl30317b.htm.

Ingredients

1 roasting chicken, about 4 to 5 pounds

juice of 1/2 lemon

salt and pepper to taste

1 small onion, peeled and quartered

1 rib celery, cut in large chunks

few sprigs fresh parsley

4 tablespoons melted butter

3 tablespoons coarsely chopped fresh parsley

1/4 teaspoon dried rosemary, crumbled

1/2 teaspoon dried leaf thyme

Preparation

Preheat oven to 350° F (180° C/Gas 4).

Rub inside of chicken with lemon juice; sprinkle with salt and pepper. Add the onion quarters, celery, and a few sprigs of parsley to chicken cavity.

Combine the melted butter with the chopped parsley, rosemary, and thyme. Brush some of the butter mixture over the chicken.

Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound.

Baste with melted butter and herb mixture several times.

Internal temperature should register at least 165° on a meat thermometer inserted into the meaty part of the thigh.

BUTTERNUT SQUASH MAC AND CHEESE

This comes from Rachael Ray of The Food Network's 30 Minute Meals. Total Time: 20 minutes; Prep Time: 5 minutes; Cook Time: 15 miutes; Yield: 5 servings (Rachel writes that Boo – her dog – would eat enough for 2); Level: Easy

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/butternut-squash-mac-and-cheese-recipe.print.html?oc=linkback

Ingredients

1 pound macaroni with lines, such as tubatini or mini penne rigate

Salt

1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 tablespoons butter

1/2 medium onion

2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish

3 tablespoons all-purpose flour

2 cups chicken stock

1 (10 ounce) box frozen cooked butter nut squash, defrosted

1 cup cream or half-and-half

2 cups (8 ounces) sharp Cheddar, grated

1/2 cup grated Parmigiano-Reggiano, a couple of handfuls

1/4 teaspoon ground nutmeg, eyeball it

Black pepper

Directions

Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.

While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.

Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

SWEET POTATO CASSEROLE WITH PECAN TOPPING

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This classic sweet potato casserole is the perfect combination of sweet potato filling and crunchy buttery, pecan topping.

“This is the perfect sweet potato casserole for your Thanksgiving or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 6 to 8 servings

To view this online, click here.

Ingredients

3 cups mashed sweet potatoes, cooled

1 cup brown sugar, packed

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup milk

1/2 cup melted butter

Topping:

1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans

Preparation

Heat the oven to 350° F (180° C/Gas 4). Butter a 2-quart casserole or baking dish.

In a large bowl combine the mashed sweet potatoes with 1 cup of brown sugar, eggs, vanilla, milk, and 1/2 cup of melted butter. Blend thoroughly; spoon the mixture into the prepared baking dish.

In another bowl combine the topping ingredients and sprinkle over top of the sweet potato mixture.

Bake for 30 to 40 minutes, until hot and the topping is browned.

To Make Ahead: To save a little time on serving day, prepare the sweet potato filling the day before. Transfer to the prepared baking dish, cover, and refrigerate. You may also prepare the topping in a separate bowl; cover and refrigerate. Take the casserole out of the refrigerator about 30 minutes before baking. Spread with the topping and bake as directed.

Cookies!

This time of year, it seems most of us start thinking of gift-giving, and what could be easier than homemade cookies? Here are six cookie recipes to try your hand at for potential gift-giving. Enjoy!

PEANUT BUTTER AND JELLY SANDWICH COOKIES

This comes from PureWow, and begins, “We've been feeling a little nostalgic lately--maybe it's all this back-to-school business or something. That's why we transformed everyone's favorite childhood sandwich into a cookie. Unlike the sandwich, however, we don't just smoosh PB&J between two cookies, because where's the fun in that?” Makes about 1 dozen sandwich cookies in 1 hour 15 minutes.

To view this online, click here.

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature

1 cup peanut butter

3/4 cup brown sugar

1/4 cup sugar

1 egg

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup jelly or jam (we like strawberry)

Directions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar and sugar on medium speed until light and fluffy, 4 to 5 minutes.

Add the egg and mix until fully incorporated. Add the vanilla extract and mix to combine.

In a medium bowl, whisk the flour with the baking soda and salt to combine. Add the dry ingredients to the wet ingredients and mix on low speed just until incorporated, 2 to 3 minutes.

Scoop 2 tablespoons cookie dough into a round on a prepared baking sheet and then flatten it slightly with your fingers. Repeat with the remaining cookie dough to make 24 cookies. Bake until the cookies are golden around the edges, 8 to 10 minutes.

Turn half the cookies over and place 1 mounded tablespoon of jelly in the center. Top each with another cookie and press down slightly. Store in an airtight container (up to two days) until ready to serve.

5 INGREDIENT PEANUT BUTTER CHOCOLATE CHIP COOKIES

This comes from Tablespoon.com. It begins, “Only five ingredients in these super chewy peanut butter cookies. Add some milk chocolate chips to put them over the top delicious.” Prep Time: 5 minutes; Total Time: 14 minutes; Servings: 12

To view this online, click here.

Ingredients

1 cup creamy peanut butter

1 cup firmly packed brown sugar

1 large egg

1 teaspoon baking soda

1/2 cup milk chocolate chips

Directions

Preheat oven to 350°F.

Mix all ingredients except chocolate chips.

When blended, mix in the chocolate chips.

Using your fingers, form 1 1/2 inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. You don't want to make them too big because they do spread.

Bake for 9 minutes. Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack.

Makes around a dozen small cookies.

PUMPKIN ROLLOUT COOKIES

These are from a long-since-forgotten emailing list.

3/4 cups unsalted butter, softened

1/2 cup brown sugar, firmly packed

1 tbsp orange zest

1/2 cup canned or fresh cooked pumpkin

1 egg yolk

1 tsp pure vanilla

2-1/4 cups all-purpose flour

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

pinch Salt

Preheat oven to 375 degrees F.

In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest. Add the pumpkin, egg yolk, and vanilla. Gradually add the flour and spices.

Mix with your hands to create a soft dough.

Wrap in plastic and refrigerate for 30 minutes.

Divide dough into two pieces.

Roll out each piece to 1/8-inch thickness on a floured surface.

Cut into shapes with cookie cutters.

Place on ungreased cookie sheet and bake for 10-15 minutes.

Decorate with favorite frosting and candies.

CHOCOLATE CHIP COOKIES

This comes from David Leite in The New York Times' cooking newsletter. David writes, “You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: after assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option -- it’s the beacon at the top of this gorgeous treat.” Makes 1 1/ 2 dozen 5-inch cookies.

To view this online, click here.

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt

Preparation

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

PUMPKIN COOKIES WITH CREAM CHEESE FILLING

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “If you're pressed for time, use purchased cream cheese frosting in place of the cream cheese filling.

“The pumpkin drop cookies are easy to prepare and bake, and the cream cheese icing makes the perfect filling.” Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Yield: Makes about 20 cookies

To view online, click here.

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

Dash nutmeg

4 ounces butter, softened

1/2 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1/2 cup whole milk

3/4 cup canned pumpkin

Filling:

6 tablespoons butter, softened

4 ounces cream cheese, softened

1 teaspoon vanilla

2 cups powdered sugar

Preparation

Line baking sheet with a silicone mat or buttered parchment paper. Heat oven to 350°.

In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg.

In a large mixing bowl with electric mixer, beat 4 ounces butter, 1/2 cup brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla until well blended. Slowly beat in the milk and pumpkin, then add dry ingredients, beating just until blended.

With a tablespoon or cookie scoop, drop onto the prepared baking sheets. Bake for 12 to 14 minutes, or until bottoms are lightly browned and tops are firm. Cool for about 5 minutes on the baking sheet then loosen the bottoms with a spatula and let them cool completely.

Combine the filling ingredients in a bowl with an electric mixer. Beat well until the filling is smooth. Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies. Makes about 18 to 20 filled cookies.

SPICED PUMPKIN-RAISIN COOKIES

This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy

You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.

Ingredients

1 cup all-purpose flour

2/3 cup old-fashioned oats

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground allspice

3/4 cup raw sugar, plus additional for sprinkling

1/2 cup canned pumpkin puree

1/3 cup vegetable oil

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

1/2 cup raisins

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

Meatless Monday

It’s Monday, which means the beginning of the work/school week. If you’re like me, you didn’t get everything done that you planned to do over the weekend. No matter; there’s always next weekend! In the meantime, it’s Meatless Monday, which means vegetarian recipes. Enjoy!

VEGETABLE POT PIES

This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.

To view this online, click here.

Dough

1 cup all-purpose flour

1/2 cup whole-wheat flour

1/4 tsp. salt

4 Tbs. cold soy margarine, cut into pieces

Filling

2 Tbs. olive oil

1 medium leek, white and green parts chopped (1 1/2 cups)

1 1/2 cups chopped celery or fennel

2 large carrots, diced (1 cup)

8 oz. button mushrooms, thinly sliced

2 Tbs. all-purpose flour

2 cloves garlic, minced (2 tsp.)

4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)2 1/4 cups low-sodium vegetable broth

1 tsp. poultry seasoning

2 Tbs. creamy cashew butter, optional

6 asparagus spears, cut into 1-inch pieces

1/2 cup fresh or thawed frozen peas

1/2 cup fresh or thawed frozen corn kernels

To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour 
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and 
cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.

nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan

CHOCOLATE GUINNESS CAKE

This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/4 cup unsweetened cocoa

2 cups superfine sugar

3/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

For the Topping:

1 1/4 cups confectioners' sugar

8 ounces cream cheese at room temperature

1/2 cup heavy cream

Preparation:

For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

PURPLE HAZE SMOOTHIE

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.Variation on a theme. You can make smoothies out of almost any fruit and/or juice (or milk), without having to resorting to packaged mixes (unless you like the mixed smoothies). Experiment; use any juice to your liking: apple, cranberry, orange (my favorite), whatever, then add whatever fruits you have around. If none of the fruits are conducive to freezing (berries work best), add a few ice cubes, or better still, frozen juice cubes.

This one is similar to the above smoothies. The blueberries give it a pleasant taste and a beautiful color.

1 – 1 1/2 cups orange juice (see Note)

1/2 C frozen blueberries

4 frozen strawberries (opt.)

1/2 C yogurt

1/2 C frozen cranberries

1 T wheat germ

Blend orange juice & berries. Add yogurt & wheat germ, blend for 5-15 more seconds.

Note: If adding strawberries, add the extra 1/2 C orange juice. Or use 1 C juice and 1/2 C soymilk.

ULTIMATE STUFFED ACORN SQUASH

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

To view this online, click here.

3 Tbs. olive oil

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

4 acorn squash, halved and seeded

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

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

3 cups fresh or frozen organic corn kernels, divided

2/3 cup yellow cornmeal

1 tsp. sugar

1/2 tsp. baking soda

1/2 tsp. salt

1/8 tsp. cayenne pepper, optional

1 cup low-fat buttermilk

2 large eggs

4 Tbs. melted butter or olive oil

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

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

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

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

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

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

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

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

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

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

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

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

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

ENGINE 2 DIET VEGETARIAN LASAGNA

This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!

Ingredients:

1 onion, chopped

1 small head of garlic, all cloves chopped or pressed

8 ounces mushrooms, sliced

1 head broccoli, chopped

2 carrots, chopped

2 red bell peppers, seeded and chopped

1 can corn, rinsed and drained

1 package Silken Lite tofu

1/2 teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary

2 jars pasta sauce

2 boxes whole grain lasagna noodles

16 ounces frozen spinach, thawed and drained

2 sweet potatoes, cooked and mashed

6 roma tomatoes, sliced thin

1 cup raw cashews, ground

Preparation:

Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.

Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

To Assemble:

Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.

Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Makes 10 - 12 servings of sweet potato lasagna.