Jack-O-Lantern Pizza Crisps

October 30, 2013 Leave a Comment
Jack-O-Lantern Pizza Crisps

Jack-O-Lantern Pizza Crisps

 

With Halloween knocking at your door, make these pizza crisps.   I think you’ll like them because they are quick and easy to make.

Jack-O-Lantern Pizza Crisps Recipe

Jack-O-Lantern Pizza Crisps

 

6 (10 inch) fat-free tortillas

Refrigerated butter-flavored cooking spray

6 Tbsp. grated Parmesan cheese

1 tsp. crushed dried Italian herbs

Preheat oven to 350 F.

Using a jack-o-lantern shapes Halloween cookie cutter, cut the tortillas into pumpkin shapes.  Lay cutouts slightly apart on 2 large baking sheets.

Spray each jack-o-lantern with cooking spray.  Combine Parmesan cheese and herbs; sprinkle evenly onto each cutout.

Bake 12-15 minutes, until crisp and golden, switching the pan position after 6-8 minutes.  Transfer to a cooling rack.  Serve warm or at room temperature.

 

(Recipe for Jack-O-Lantern Pizza Crisps came from Diabetic Connect, 2013)

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Hot Spiced Witches Brew

October 29, 2013 Leave a Comment
Hot Spiced Witches Brew

Hot Spiced Witches Brew

 

With Halloween knocking at your door, make this brew (Diabetic Connect) the night before (10/30).  This way you can have your own drink, that you can share other adults.

Hot Spiced Witches Brew Recipe

Hot Spiced Witches Brew

1 cup dried sugar-free orange-flavored breakfast drink mix

½ cup sugar-free iced tea mix

¼ cup sugar-free lemonade-flavored drink mix

½ tsp. ground cinnamon

1 Tbsp. whole cloves (I would use 1 teaspoon of ground cloves)

1 continuous spiral peel of an orange

1 continuous spiral peel of a lemon

2 gallons water

2 inch cinnamon sticks of swizzles

In a large pot, slowly bring all ingredients except cinnamon sticks to a boil.  Stir and reduce heat to a low simmer.  Serve hot in cups with cinnamon stick swizzles.

 

(Recipe for Hot Spiced Witches Brew came from Diabetic Connect, 2013)

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Halloween Gorp

October 29, 2013 Leave a Comment
Halloween Gorp

Halloween Gorp

 

This Halloween Gorp is from Diabetic Connect.  It doesn’t have the candy corn and cereal mixed in.  Try it – I think you’ll like it.

Halloween Gorp Recipe

Halloween Gorp

3 Tbsp. reduced-fat margarine, melted

½ tsp. chili powder

½ tsp. ground cumin

½ tsp. garlic powder

1 tsp. hot pepper sauce

2 quarts hot popped corn (popped with hot-air popper)

1 cup fat-free tiny pretzel sticks

1 cup golden raisins

½ cup dry roasted peanuts

½ cup dry roasted sunflower seeds

In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce.  Heat for 1 minute over medium-high heat, stirring constantly.

Place remaining ingredients in a large paper bag.  Pour on margarine-spice mixture.  Close bag tightly and shake vigorously to get an even coat.

Pour popcorn mixture into large bowl.

 

(Recipe for Halloween Gorp came from Diabetic Connect, 2013)

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Mini Brown Sugar Pecan Pies

October 29, 2013 Leave a Comment
Mini Brown Sugar Pecan Pies

Mini Brown Sugar Pecan Pies

Pecan pie gets updated with a large dose of cute in these individual desserts.  Custard cups are lined with a tender cream cheese crust before being stuffed with a rich caramel-like brown sugar filling generously studded with nuts.  If desired, serve them with a scoop of vanilla ice cream.

Mini Brown Sugar Pecan Pies Recipe

Mini Brown Sugar Pecan Pies

Crust:   1 2/3 cups flour

2 Tbsp. sugar

¼ tsp. salt

¾ cup unsalted butter, softened

5 oz. cream cheese, chilled

Filling:   2 eggs

1 cup packed light brown sugar

3 Tbsp. unsalted butter, melted

1 tsp. vanilla extract

¼ tsp. salt

1 ½ cups coarsely chopped pecans

Whisk flour, sugar and ¼ teaspoon salt in small bowl.  Beat ¾ cup butter and cream cheese in large bowl at low speed 1 ½ minutes or until smooth and blended.  Beat in flour mixture just until combined.  Shape into 2 flat rounds; cover and refrigerated 30 minutes or until chilled.  (Dough can be made 1 day ahead).

Heat oven to 350 F.  Butter 6 (6 oz.) ovenproof custard cups; place on baking sheet.  Whisk all filling ingredients except pecans in medium bowl until smooth.  Stir in pecans.

On lightly floured surface, roll 1 dough round to 12-inch round, scant ¼ -inch thickness.  With small plate as guide, cut out 2 (5 inch) rounds; reserve dough scraps.  Press dough rounds into custards cups (dough rounds into custard cups (dough will come to about ¼ inch from top).  Repeat with remaining dough.  Roll dough scraps to cut and fill remaining 2 cups.

Spoon about 1/3 cup filling into each cup (filling will come to about ¼ inch from top of crust).

Bake 45 minutes or until crust is light golden brown and filling is puffed and set.  Cool on baking sheets on wire rack 20 minutes or until firm.  Run small knife around edges to loosen crust; remove from cups.  Cool completely on rack.  (Pies can be made 1 day ahead.  Cover and store at room temperature.)

 

(Recipe for Mini Brown Sugar Pecan Pies was in Cooking Club Magazine, Fall 2012)

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Green Chili Chicken Corn Chowder

October 28, 2013 Leave a Comment
Green Chili Chicken Corn Chowder

Green Chili Chicken Corn Chowder

 

This recipe from Patti Ziegler is fast and easy to make but tastes like something you worked on all day!!

 

Green Chili Chicken Corn Chowder Recipe

Green Chili Chicken Corn Chowder

1-2 lbs. cooked, cubed chicken breasts

¾ cup coarsely chopped onion

1 ½-2 garlic cloves, minced

3 Tbsp. butter or margarine

2 cups chicken broth (or 2 cups water mixed with 1 tsp. CHICKEN SOUP BASE)

1-1 ½ tsp. GROUND CUMIN

2 cups half and half or cream

2 cups (8 oz.) shredded Monterey Jack/Colby cheese

2 cans (16 oz. each) cream-style corn

2 cans (4 oz. each) chopped green chilies (or 8 oz. fresh roasted green chilies, peeled & chopped)

1-2 tsp. hot pepper sauce (Pattie uses Tabasco)

1 can (14.5 oz. diced tomatoes

Fresh cilantro or parsley

 (*PENZEYS SPICES)

 

Brown onion and garlic in butter.  Add chicken, broth and cumin and bring to a boil.  Reduce heat to medium.  Add cream, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until the cheese is melted.  Stir in tomatoes.  Serve immediately; garnish with cilantro or parsley.  Salt and pepper to taste.                    6-8 servings

 

(Recipe for Green Chili Chicken Corn Chowder came from Penzeys Spices, September, 2013)

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Neapolitan Bars

October 27, 2013 Leave a Comment
Neapolitan Bars

Neapolitan Bars

The colors of the season featured in this moist bars, which are layered with cherry and apricot preserves.   (This recipe is Diabetic Friendly!)

         Nancy Foust                                                       Stoneboro, Pennsylvania

 

Neapolitan Bars Recipe

Neapolitan Bar

1 cup butter, soften

1 cup sugar

1 egg

1 tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking powder

½ tsp. salt

1 to 2 drops green food coloring

1 to 2 drops red food coloring

1/3 cup miniature semi-sweet chocolate chips

¼ cup finely chopped maraschino cherries, patted dry

1/3 cup flaked coconut

½ tsp. rum extract

¼ cup cherry preserves

¼ cup apricot preserves

 

Line a greased 13×9 inch baking pan with waxed paper; grease the paper and set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough in thirds.  Tint one portion green and one portion red; leave the remaining portion white.  Add chocolate chips to green portion, cherries to red portion and coconut and rum extract to white portion.  Spread one portion into prepared pan.  Bake at 350 F. for 7-9 minutes or until edges are golden brown.

Immediately invert onto a wire rack and remove waxed paper.  Place another wire rack on top and turn over.  Cool completely.  Repeat with remaining portions, portions, preparing pan each time.

Place pink layer on a large piece of plastic wrap, about 30 inches long.  Spread with cherry preserves.  Top with white layer and spread with apricot preserves.  Top with green layer.  Bring plastic over layers.  Slide onto a baking sheet and set a cutting board on top to compress layers.  Refrigerate overnight.

With a sharp knife, trim ¼ inch from each edge.  Cut into bars.  Store in airtight container.         4 dozen

(Recipe for Neapolitan Bars came from tasteofhome.com)

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Beef, Bacon and Lentil Soup

October 26, 2013 Leave a Comment
Beef. Bacon and Lentil Soup

Beef, Bacon and Lentil Soup

 

This homemade soup is one of the easiest, yummiest ways to eat all your vegetables.

 

Beef, Bacon and Lentil Soup Recipe

Beef, Bacon and Lentil Soup

1 ½ cups dried lentils

5 cups cold water

8 oz. bacon, diced

1 lb. ground chunk

1 large onion, chopped

½ cup chopped bell peppers

1 large carrot, chopped

1 large tomato, chopped

1 ½ Tbsp.  butter

1 ½ Tbsp. flour

2 cups warm water mixed with 1 tsp. BEEF SOUP BASE

1 ½ tsp. salt

1/8 tsp. PENZEYS FRESHLY GROUND PEPPER

1 tsp. FORWARD!, optional

2 Tbsp. vinegar

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Combine the lentils and water in a soup pot and bring to a boil.  Lower the heat, cover and simmer for 45 minutes.

While the lentils simmer, brown the bacon in a skillet and remove to a paper towel-lined plate to drain.  Discard the bacon drippings.  Add the ground chuck to the skillet and cook until nicely browned.  Drain well.  Add the beef, bacon and vegetables to the lentils.

Melt the butter in the skillet, blend in the flour, and then add the salt, PEPPER, FORWARD! (if using) and vinegar.  Cook, stirring constantly, until thickened and bubbly, about 3 minutes.

Pour the water mixed with BEEF SOUP BASE, stir well to blend, and then add to the soup pot and bring to a boil.  Lower the heat, cover, and simmer for 1 ½ to 2 hours or until the flavors are well-blended

(Recipe for Beef, Bacon and Lentil Soup was in Penzeys Spices catalog)

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Mini Maple Cinnamon Rolls

October 25, 2013 Leave a Comment
Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

 

Mini Maple Cinnamon Rolls

Maple syrup sweetens these lovely cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm.

             Juanita Carlsen                                                        North Bend, Oregon

24 ServingsPrep: 20 min. + rising Bake: 20 min

 

Ingredients

  • 2/3 cup milk
  • 1/3 cup maple syrup
  • 1/3 cup butter, softened
  • 1 egg
  • 3/4 teaspoon salt
  • 3 cups bread flour
  • 1 package (1/4 ounce) active dry yeast
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 2 tablespoons bread flour
  • 4 teaspoons ground Tone’s® Ground Cinnamon
  • 6 tablespoons cold butter
  • MAPLE ICING:
  • 1 cup confectioners’ sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons maple syrup
  • 1 to 2 teaspoons milk

Directions

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
  • When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12-in. x 7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle.  Roll up jelly-roll style, starting from a long side; pinch seam to seal.
  • Cut each roll into 12 slices. Place cut side down in one greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners’ sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls. Yield: 2 dozen.

Recipe for Mini Maple Cinnamon Rolls was in Taste of Home, 2013

 

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Caramel Fudge Cheesecake

October 24, 2013 Leave a Comment
Caramel Fudge Cheesecake

Caramel Fudge Cheesecake

 

It’s hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel.  I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family.

        Brenda Ruse                                                                       Truro, Nova Scotia

 

Caramel Fudge Cheesecake Recipe

Caramel Fudge Cheesecake

1 package fudge brownie mix (8 inch pan size)

1 package (14 oz.) caramels

¼ cup evaporated milk

1 ¼ cups coarsely chopped pecans

2 packages (8 oz. each) cream cheese, softened

½ cup sugar

2 Eggland’s Best Eggs, lightly beaten

2 oz. unsweetened chocolate, melted and cooled

Prepare brownie batter according to package directions.  Spread into a greased 9 inch springform pan.  Place on a baking sheet.  Bake at 350 F. for 20 minutes.  Place pan on a wire rack for 10 minutes (leave oven on).

Meanwhile, in a microwave-safe bowl, melt caramels with milk.  Pour over brownie crust; sprinkle with pecans.  In a large bowl, beat cream cheese and sugar.  Add eggs; beat on low speed just until combined.  Stir in melted chocolate.  Pour over pecans.  Return pan to baking sheet.

Bake for 35-40 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan.  Refrigerate leftovers.             12 servings

 

(Recipe for Caramel Fudge Cheesecake came from tasteofhome.com)

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Chicken Neapolitan

October 23, 2013 Leave a Comment
Chicken Neapolitan

Chicken Neapolitan

 

I often prepare a week’s worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities.  Serve over noodles, this moist chicken with a flavorful sauce is a favorite.

       Joan Williams                                                                   Baltimore, Maryland

 

Chicken Neapolitan Recipe

Chicken Neapolitan

8 boneless skinless chicken breast halves (4 oz. each)

2 tsp. salt

1 tsp. pepper

3 Tbsp. olive oil

1 cup chopped onions

4 garlic cloves, minced

1 lb. fresh mushrooms, quartered

2 cans (10 ¾ oz. each) condensed tomato bisque soup, undiluted

3/4 cup red wine or beef broth

1 tsp. dried basil

1 tsp. dried oregano

Hot cooked noodles or rice

Sliced ripe olives and minced fresh parsley, optional

 

Sprinkle chicken with salt and pepper.  In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes.  Turn chicken; add the onion, garlic and mushrooms.     Cook 8 minutes longer or until a meat thermometer reaches  170 F.

Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2 ½ qt. baking dish.  Cool.

In a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet.  Cover and simmer for 5-10 minutes or until heated through.  Serve over noodles.  Garnish with olives and parsley if desired.

Pour remaining soup mixture over chicken in baking dish.  Cover and freeze for up to 3 months.

TO USE FROZEN CHICKEN:  Thaw in the refrigerator overnight.  Cover and bake at 350 F. for 35-40 minutes or until heated through.  Garnish with olives and parsley if desired.          8 servings

(Recipe for Chicken Neapolitan came from tasteofhome.com)

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