Ginger Curry Chicken

Ingredients

• 3 lb. meaty chicken pieces
• 2 Tbsp. curry powder
• 1/2 tsp. sea salt or salt
• 2 Tbsp. cooking oil
• 1 Tbsp. grated fresh ginger
• 2 large leeks, halved lengthwise, rinsed, and sliced
• 1 small orange, cut in wedges
• 1 cup French lentils, rinsed and drained
• 1 14-oz. can reduced-sodium chicken broth
• 1 cup dry white wine (optional)
• 1 to 2 heads baby bok choy, separated into individual leaves

directions

1. Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender.
2. Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F).
3. Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.

Caramel And Chocolate Shortbread

For the shortbread:

1½ cups all-purpose flour 1/2 teaspoon kosher salt

5 tablespoons sugar 1 ½ sticks unsalted butter at room temperature  

1. Put a rack in the center of the oven and heat it to 350 degrees. Sift the flour and salt into a medium bowl and whisk in the sugar.
2. Cut the butter into chunks and add it to the flour, stirring with a fork to make a soft dough. Gently pat the dough into a 9-inch square baking pan. Prick the dough all over with a fork and bake for 20 to 30 minutes, until it is golden and no longer looks at all wet. Set aside to cool while you make the caramel and chocolate topping.

For the caramel and chocolate:

1¼ cups sugar

¼ cup water

5 tablespoons heavy cream

5 tablespoons salted butter, cubed

1 tablespoon crème fraiche 

½ cup heavy cream

4 oz. semisweet chocolate, chopped To make the caramel:

Combine the sugar and water in a medium saucepan and set over medium-high heat. Bring to a boil, swirling occasionally until the sugar has melted but without stirring. Simmer for about 10 minutes, swirling the pot every once and a while, until the sugar turns a dark amber color. Do not let it get too dark, or it will taste burnt.

1. As soon as the sugar reaches the right color, remove it from the heat and carefully add the cream, whisking all the time (the mixture will bubble up as you do this, so use an oven mitt or a long-handled whisk). Whisk in the butter gradually and then the crème fraiche. Set aside to cool for about 15 minutes, stirring occasionally.
2. When the caramel is cool enough to touch, pour it evenly over the shortbread, tipping the pan gently and tapping it on the counter to get rid of any bubbles. Put in the fridge to firm up a little.
3. To make the chocolate: When the caramel has firmed up a bit, bring the cream to a boil in a small saucepan. Off the heat, immediately whisk in the chocolate until smooth and shiny. Let the mixture cool for about 5 minutes, and then pour over the caramel, again tilting the pan and tapping it against the counter to smooth it out. Let it sit at room temperature for about 15 minutes, until the chocolate starts to firm up a little.
4. To finish, Sprinkle the top with salt and refrigerate until firm enough to cut into squares, at least 3 hours. Serve quickly, as the caramel will start to ooze quickly at room temperature.

Maple-Nut Rolls

ingredients

• 4-3/4 to 5-1/4 cups all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup butter (no substitutes)
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 tablespoon apple pie spice
• 1/4 cup butter (no substitutes)
• 1 cup finely snipped dried apricots
• 1/2 cup chopped toasted pecans
• 1 tablespoon half-and-half or light cream
• 3 tablespoons butter (no substitutes)
• 1-1/2 cup sifted powdered sugar
• 1/4 cup maple syrup or maple-flavored syrup
• Milk

directions

1. Stir together 2-1/4 cups of the flour and the yeast in a large mixing bowl. Heat and stir milk, the 1/3 cup butter, granulated sugar, and salt in a saucepan over medium heat just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the flour remaining from the 4-3/4 to 5-1/4 cups as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the flour remaining from the 4-3/4 to 5-1/4 cups to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes.
4. Lightly grease two baking sheets. Roll each half of dough into a 12x8-inch rectangle.
5. For filling, combine brown sugar, the 1/4 cup flour, and apple pie spice. Using a pastry blender, cut in the 1/4 cup butter until crumbly. Stir in dried apricots. Sprinkle filling over dough rectangles; top with pecans. Roll up each rectangle, jelly-roll style, starting from the long side. Seal seams. Slice each roll into 12 pieces. Place, cut sides down, on prepared baking sheets.
6. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Let dough rise in a warm place until nearly double in size, about 30 minutes. Remove plastic wrap.
7. Preheat oven to 375 degree F. Break any surface bubbles on dough with a greased toothpick. Brush dough with some of the half-and-half or light cream.
8. Bake in the preheated oven for 20 to 25 minutes or until light brown. If necessary, cover rolls loosely with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Remove from oven.
9. Brush again with half-and-half or light cream. Cool for 1 minute. Carefully invert rolls onto wire rack. Cool slightly. Invert again onto a serving platter.
10. Meanwhile, for the maple glaze, heat 3 tablespoons butter in a small saucepan over medium-low heat for 7 to 10 minutes or until light brown; remove from heat. Stir in sifted powdered sugar and maple syrup or maple-flavored syrup. If needed, stir in milk to make of drizzling consistency. Drizzle over rolls; serve warm. Makes 24 rolls. Make-Ahead Tip: Place rolls on baking sheet as directed. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate for 2 to 24 hours. Uncover; let stand at room temperature for 30 minutes. Remove plastic wrap and bake as directed.
11. Delish!!!
12. This is a recipe that I got from http://bhg.com/

5 Energy-Boosting Snacks

The dreaded afternoon slump — it's enough to make you want to crawl under your desk and sleep. While a snack high in refined carbs, fat, or sugar may sound like a good idea, it'll have you crashing way before the day is over. Instead of reaching for a candy bar, opt for a snack rich in complex carbs, protein, and fiber. Not only are the following snacks nutritious, they will ward away feelings of sluggishness while also keeping you full until dinner.

• Egg (or Tuna) Salad on Whole Wheat: For a quick and easy energy boost during the week, first whip up a no-mayo, healthy egg salad on Sunday that you can eat whenever energy levels hit a low. Just add a dollop of your egg salad to some whole wheat crackers, and you've got yourself a good punch of fiber, complex carbs, and protein. For a quick and easy energy boost during the week, first whip up a no-mayo, healthy egg salad on Sunday that you can eat whenever energy levels hit a low. Just add a dollop of your egg salad to some whole wheat crackers, and you've got yourself a good punch of fiber, complex carbs, and protein. If egg isn't for you, try this recipe for a healthy tuna salad instead.
• Greek Yogurt With Fruit and Nuts: One of my favorite ways to beat an afternoon slump is to grab a small container of Greek yogurt and mix it with fruit and nuts. What I'm left with is a protein-packed snack full of fiber, antioxidants, and vitamins. Most importantly, I'm satisfied until dinner. Here are five more ways to make yogurt nutritious.

More from FitSugar: No Bread Needed: 10 Low-Carb Snack Ideas

• Whole Wheat Toast With Turkey: Whether I am staving off hunger until dinner or just need to pick myself up after an intense session at the gym, roasted turkey always does the trick. Turkey is a great protein-packed, low-calorie snack; add a few slices to a piece of whole wheat bread for a complex-carb fix to help power you through the afternoon. Make things even healthier — and save money — by roasting your own sandwich meat.
• Fruit and Nut Butter: Pick a fiber-filled fruit like an apple or pear to eat alongside a tablespoon or two of nut butter. The natural sugar of fruit won't have you crashing the same way a soda will, and the protein from the nut butter will help sustain your energy through the day.
• Hummus With Veggies: Fresh veggies are a good-for-you carb full of nutrients like fiber, vitamins, and antioxidants. Give broccoli, carrots, or fresh red pepper a little kick of protein with the addition of hummus. Try these recipes for roasted tomato hummus and smoky chipotle hummus.

Pumpkin Soup with Pumpkin Seed-Mint Pesto

Ingredients:1 large onion, chopped
1 1/2 tablespoons chopped fresh ginger
2 tablespoons olive oil
4 large garlic cloves, chopped
2 teaspoons ground coriander
4 1/2 cups peeled, 1-in. chunks pumpkin or other orange-fleshed squash (from a 2 1/2-lb. squash)
4 1/2 cups reduced-sodium chicken broth
3/4 teaspoon kosher salt
1/2 teaspoon pepper

Pesto:
1 small garlic clove
1/3 cup fresh mint leaves, plus slivered leaves
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1/4 cup salted roasted pumpkin seeds

Preparation:
1. Make soup: Sauté onion and ginger in oil in a medium pot over medium-high heat until golden, 5 minutes. Add garlic and coriander and cook until softened, 1 minute, then add pumpkin, broth, salt, and pepper. Simmer, covered, until pumpkin is very tender, 8 to 10 minutes. Purée in batches in a blender until very smooth.
2. Make pesto: Pound garlic, whole mint leaves, salt, and 1 tbsp. oil in a mortar into a coarse paste (or use a food processor). Add remaining oil and pumpkin seeds and pound until coarsely crushed.  3. Drop small spoonfuls of pesto over bowls of soup, garnish with slivered mint, and serve remaining pesto on the side.

5 Tips for Heartier, Healthier Soup

Soup is a staple this time of year, and for good reason--it's warm, easy, and comforting. However, some canned soups leave something to be desired when it comes to nutrition or their ability to keep us full. Here are some simple things you can do to make your soup healthier and heartier.

Mix-and-Match: Love your vegetable beef soup, but it seems a little thin? Wish your chicken noodle soup had a little more spice? Try mixing two or more different types of soups together to add flavor and bulk. Mixing several cans of soup together creates more servings, which is great when you need a big pot of soup to serve a crowd. Some of my favorites to mix are black bean and vegetable beef or minestrone with a creamy tomato basil. Be creative-the sky's the limit!

Add Veggies: One of the best ways to make a soup heartier and healthier is to add healthy extras. It's super easy to throw in a handful of fresh baby spinach or arugula before heating your soup. Another option is to heat a bag of steamer veggies in the microwave while your soup heats on the stove and them mix them together.

Make a Bed for Your Soup: Serve your soup on a bed of whole grains to add fiber and filling potential. Some of my favorite whole grains to use are: leftover whole grain pasta, 90-second microwaveable brown rice, or barley. If grains are not your thing, get the same effect by adding a can of rinsed and drained beans to your soup. Cannellini beans work great for Italian style soups with black or pinto beans are nice in Southwestern-types.

Add a Puree: Adding a vegetable puree, such as one made from boiled pumpkin or butternut squash, can thicken your soup and make it nice and creamy without adding high-calorie cream! It will also add loads of nutrition and flavor to your favorite bowl.

Think Smart when it Comes to Toppings: Crackers may be the go-to soup topping, but there are other options that will add crunch or flavor to you soup with some nutritional benefits to boot. If you are looking for a crunchy topping, try toasted whole wheat bread sliced into cubes or whole grain tortillas sliced into strips, misted with oil and placed under the broiler until crispy. For creamy toppings, try nonfat plain Greek yogurt instead of sour cream or reduced-fat finely shredded cheese (the more finely it's shredded, the less you'll use). Also, fresh herbs like basil or cilantro are always great to add as a final, flavorful touch to your favorite soup.

What types of things do you add to your soups to take them up a notch?

By Sarah-Jane Bedwell  (SELF)

Chicken Pot Pie With Broccoli And Cheese

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1 carrot, chopped
• 1 head fresh broccoli, chopped
• 2 boneless chicken breast halves, cooked and chopped
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2/3 cup milk
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon salt

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
3. In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
4. Bake in preheated oven for 30 minutes, until golden brown.

Spooky Fingers

Ingredients

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup whole almonds
• 1 (.75 ounce) tube red decorating gel

Directions

1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

I found these Spooky fingers on http://allrecipes.com/

Ground Beef, Veggie, and Potato Bake

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 carrot, shredded
• 2 celery stalks, chopped
• 1/2 tablespoon paprika
• 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper

1 pinch ground cinnamon

• 1 pinch ground cloves
• 1/4 cup water
• 1/8 cup red wine
• 1 cube beef bouillon
• 2 tablespoons half-and-half
• 2 potatoes, peeled and sliced

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
2. In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
3. Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
4. Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
5. Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

Nutritional Information

Amount Per Serving  Calories: 367 | Total Fat: 18.1g | Cholesterol: 72mg Powered by ESHA Nutrient Database

Little Monster Cupcakes

Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick (4 oz.) unsalted butter
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1 stick ( 1/4 lb.) unsalted butter
• 1/2 cup shortening
• 3 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• dash of salt
• assorted food coloring
• assorted tubes icing in various colors
• assorted candy, such as licorice string, mini and regular M&M's, mini marshmallows, jellybeans and gummy candies

Preparation

• Make cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin (or mini-cupcake tin) with cupcake liners. In a medium bowl, whisk together flour, baking powder and salt; set aside. Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs and vanilla and beat well. Add dry ingredients alternately with milk, scraping down sides of bowl after each addition.
• Fill each muffin cup about twothirds full. Bake until tops are springy to touch, 20 to 25 minutes (about 10 minutes for mini cupcakes). Cool in tin on wire rack. (Cupcakes can be made to this point and kept, in an airtight container, for 1 day.)
• Make frosting: Using an electric mixer, beat together butter and shortening for about 2 minutes. Slowly beat in confectioners' sugar a little bit at a time. Beat in vanilla and salt, and continue beating for another minute until wellcombined. (Frosting can be made up to 1 week ahead; refrigerate in an airtight container and beat again before using.)
• Divide frosting among separate containers for each color you wish to use, and add food coloring; leave some uncolored if desired. Frost cupcakes with an icing spatula.
• Use assorted icing tubes to make hair, and use assorted candies to make faces.

This recipe is so easy and the cupcakes are perfect for the kids at school or friends in the "hood".

Slow-cooker Turkey Chili

Ingredient

1 1/4 pound lean ground turkey

1 large onion, chopped

1 garlic clove, minced

1 (1.25-oz.) envelope chili seasoning mix

1 (12-oz.) can beer

1 1/2 cups frozen corn kernels

1 red bell pepper, chopped

1 green bell pepper, chopped

1 (28-oz.) can crushed tomatoes

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

1 (8-oz.) can tomato sauce

3/4 teaspoon salt

Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños

Preparation

• 1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.

Apple Fritters

The ingredients:
1 cup buttermilk
2 eggs, separated
1 teaspoon sugar
pinch of salt
1/4 tsp. nutmeg
2 tsp. cinnamon
2 cups flour (I used part whole wheat)
1 teaspoon baking powder
1-1/2 cups finely diced tart apples (about 2 medium)
Vegetable oil for frying

Mix flour, sugar, baking powder, salt, cinnamon, and nutmeg together. Blend buttermilk and egg yolks with flour mixture. Beat until well blended. Set aside. Beat egg whites until stiff, then fold egg whites and chopped apple into buttermilk and flour mixture.

Heat oil in heavy pan, then drop batter by tablespoonfuls into hot oil. Cook until golden brown, then roll over with a fork and cook the other side until golden also. Remove from pan and roll in sugar or drizzle with orange-butter glaze. Serve hot with fresh fruit.  Enjoy!

These apple fritters are so awesome..you can't stop eating them...
recipe & pic from my friend over at the http://recipeshoebox.blogspot.com/

"Evil" Chicken & Broccoli Skillet

4	chicken breasts, boneless and skinless
2 c	broccoli florets
1/4 c	chopped onion
1/4 c	chopped green pepper
1 can(s)	stewed tomatoes, italian-style, sliced
1 can(s)	mushrooms, sliced (small can)
1 tsp	oregano
3 Tbsp	butter, divided
1	minced garlic clove
	italian seasonings, to taste
	parsley flakes
1 can(s)	cheddar cheese soup, undiluted (optional)

Directions

1

Melt 1 1/2 tbsp butter in a large skillet. Add broccoli, onion, pepper, oregano, garlic and Italian seasonings to skillet. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.

2

Add tomatoes, mushrooms & soup (if using soup - it's just as delicious with or without it). Cover and cook 1 to 2 minute or until heated through. Set aside vegetable mixture; keep warm.

3

Add remaining butter to another skillet. Rinse boneless chicken pieces; pat dry. Add to skillet. Sprinkle with parsley. Cook chicken over medium heat about 10 minutes or until chicken is tender, no longer pink inside & golden brown, turning twice.

4

Serve chicken pieces with vegetable mixture spooned over top.

Per serving: Calories 377; Total Fat 16.5g; Cholesterol 109.2mg; Sodium 992.8mg; Carbs 23.3g; Protein 36.5g

 

this is a recipe from my friends at http://www.justapinchrecipeclub.com/

give them a try...the food is awesome!!!!

Orange Cream Cheese Bread

1-8 oz	package cream cheese, softened
1/2 c	shortening
1 2/3 c	granulated sugar
2	eggs
2 1/4 c	all-purpose flour
1 tsp	salt
1 Tbsp	baking powder
1 c	milk
1/2 c	chopped walnuts
2 Tbsp	grated orange peel
1/4 c	orange juice

Directions

1

Combine cream cheese and shortening, creaming well.

2

Gradually add sugar, beating until light and fluffy.

3

Add eggs, beating well after each addition.

4

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

5

Stir in walnuts and orange peel.

6

Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

7

Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

8

Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling

YUMMY!!!

Split Pea Soup

<> <> 

1 - 16oz pkg	dried green or yellow split peas
4 oz	smoked sausage links, sliced and quartered
5 c	water
1 - 14oz can(s)	chicken broth
1 md	onion, chopped
2 md	carrots, chopped
1/2 tsp	dried basil
1/4 tsp	dried oregano
1/4 tsp	black pepper

  1  Rinse peas thoroughly in colander under cold water, discarding any debris or blemished peas.

2

Combine peas, sausage, water, broth, onion, carrots, basil, oregano and pepper in Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, 1 hour 15 minutes or until peas are tender, stirring occasionally. Stir frequently near end of cooking to keep soup from scorching. Cool slightly.

3

Transfer sausage to plate. Place 3 cups soup into food processor or blender and process until smooth.

4

Return pureed soup and sausage to Dutch oven. If soup is to thick add water until desired consistency is reached and heat through.

5

TIP: Split peas are very economical and easy to prepare because they do not require soaking. Salt the peas if desired, AFTER they are cooked. Salt in the cooking liquid slows down the cooking and toughens the peas.

Soup is good for the soul,you know, and this soup truly hits the spot....It is so tasty and just plain delicious...

Ingredients

1 stick(s) unsalted butter, softened

1 container(s) (8-ounce) mascarpone cheese, softened

3 cup(s) confectioners' sugar, sifted

1 teaspoon(s) pure vanilla extract

Dirctions

In a bowl, beat the butter until smooth. Beat in the mascarpone cheese until combined. Add the sugar and vanilla and beat until smooth. Refrigerate the filling until it is slightly firm, about 2 hours.

This filling is delicious with any cookie...

Pumpkin whoopie pies

Ingredients

1 ½ c pumpkin puree
2 Tbsp maple syrup
1 t vanilla
¼ t ground ginger
1 egg
½ c vegetable oil
1 c packed brown sugar
½ t baking soda

½ t baking powder

Dash of salt

1 c whole-wheat flour
1 c white flour

*For the filling...

1 c plain yogurt strained overnight (This is simple, but takes time. Line a strainer with paper towel and then plop that yogurt on top and pop in the fridge for eight hours or so. It's helpful to place that strainer on a plate so you don't end up with yogurt goo all over the bottom of your fridge....)

½ t vanilla

½ c powdered sugar

1 Tbsp butter

Here's how you make them

Start by prepping your yogurt. Really, you can't rush this step, so just succumb to the fact you can't saunter into your kitchen right now and make these tasty goodies. Seriously, you'll be thinking about tossing these babies together all night, which will make them even tastier tomorrow. So place your yogurt in the paper towel lined colander, put it in the fridge, and go hang out on Pinterest or something.
The next day that yogurt will have released lots of liquid and have a similar texture to cream cheese. If you're there, it's time to make some pumpkin cakes!
Place the pumpkin puree, maple syrup, vanilla, ginger, egg, vegetable oil, and brown sugar in a big mixing bowl and whisk until everything is all happy. Now you can add the salt, baking soda and baking powder, along with the flours, and mix everything together.
Heat up your oven to 350 F and line your baking trays with parchment or give them a light oil. Once your oven is ready, spoon your batter on the pans in 2-inch rounds. If you want mega-huge whoopie pies, go crazy. But, I found the smaller ones were lovely and didn't make you feel all guilty after devouring one.
Place the rounds in the oven and bake for 12 minutes - give or take. When you see the tops of the cookie/cakes turning brown and cracking, it's time to pull them.
Let them cool before the next step.
Seriously.

While your cakes are cooling, whip together the filling by placing your now strained yogurt in a small mixing bowl, adding the vanilla, sugar, and butter, and fluffing with a hand mixer.

Sure, you could use a knife to slather that filling between two cakes, but it's so much more fun to use a pastry bag. What? No pastry bag? Yeah, I don't have one either. But, a nice plastic baggie does wonders! Spoon that filling into a plastic bag, squeeze everything to one corner, and snip the end (just a little bit) with a scissors. Voilà! Pastry bag!
Grab a (COOL) cookie and swirl on some filling. Simply top with another cookie and eat.
Enjoy!
This recipe makes about 20+ finished pumpkin whoopie pies, depending on how big you make your cakes. Don't expect them to last....
*Don't feel like going through all that yogurt-straining work? Pick up a container of cream cheese frosting and pretend you made it yourself.

Breaded Pork with Cabbage and Kale

Ingredients

• 1-1/4 lb. center cut pork loin, cut in 4 slices
• 2 cups corn bread stuffing mix, crushed
• 2 Tbsp. olive oil
• 2 cups sliced red cabbage
• 6 cups coarsely chopped kale
• 1/3 cup balsamic vinegar
• Salt and black pepper

directions

1. Preheat oven to 250 degrees F. Place pork slices between plastic wrap. Use flat side of meat mallet to lightly pound slices to 1/4-inch thickness. Place stuffing mix in shallow dish; coat pork with stuffing mix.
2. In extra-large skillet heat 1 tablespoon of the olive oil over medium-high heat. Cook two of the pork slices for 2 to 3 minutes each side, until crisp, golden, and cooked through. Transfer to baking sheet; keep warm in oven. Repeat with remaining oil and pork.
3. Wipe skillet. Add cabbage. Cook and stir until cabbage is crisp-tender. Add kale and vinegar; cook just until wilted. Lightly sprinkle with salt and pepper. Serve with pork. Makes 4 servings.

Fresh Three-Bean Salad

Ingredients:

• 100g dried kidney beans

• 100g dried borlotti beans

• 100g dried pinto beans

• 100g cherry tomatoes, halved

• 3-4 spring onions, finely sliced

• A small bunch of fresh parsley, finely chopped

• A small bunch of fresh coriander, finely chopped

• 2 cloves of garlic, mashed

• The juice of 1 lemon

• 1 fresh red chilli, finely chopped

• A glug of olive oil

• Salt and pepper

Method:

1. By far the most time consuming part of this recipe is dealing with the dried beans. First, you’ll need to soak them in cold water over night. Then follow the packet instructions, which tend to tell you to rinse and then boil them for around 80 minutes, or until tender.

2. Once the pulses are tender rinse them with water until cool. Then mix them, in a bowl, into all the other ingredients. Ensure an even covering of oil and lemon juice before serving.

Cost: The whole salad, which is incredibly filling, should cost no more than around £1.60 to prepare – though the cost will be a little more if not using dried beans. Incidentally, if you don’t intend on using dried beans 4-5 tins of hydrated beans will be adequate.

Happy Halloween

Baked Potato-and-Broccoli Soup

Ingredients

• 1/4 cup all-purpose flour
• 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
• 3 cups peeled, cubed potato (about 1 1/4 pounds)
• 2 cups broccoli florets, chopped
• 1 small onion, chopped
• 1 1/4 cups 2% reduced-fat milk
• 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
• 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
• 7 teaspoons fully cooked bacon pieces
• 7 teaspoons chopped green onions

Preparation

• Whisk together flour and 1/3 cup chicken broth until smooth.
• Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
• Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
• Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

•  DELICIOUS :)

Black Bean Chili

Ingredients

• 3 (15-oz.) cans black beans
• 1 large sweet onion, chopped
• 1 (12-oz.) package meatless burger crumbles
• 2 tablespoons vegetable oil
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 (14-oz.) can low-sodium fat-free chicken broth
• 2 (14.5-oz.) cans petite diced tomatoes with jalapeños
• Toppings: sour cream, shredded Cheddar cheese, lime wedges, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips

Preparation

• 1. Rinse and drain 2 cans black beans. (Do not drain third can.)
• 2. Sauté chopped onion and burger crumbles in hot oil in a large Dutch oven over medium heat 6 minutes. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.
• Note: For testing purposes only, we used Boca Meatless Ground Burger for meatless burger crumbles.
• Meaty Black Bean Chili: Substitute 1 lb. ground round for meatless burger crumbles, sautéing ground round with onion 10 minutes or until meat is no longer pink. Omit vegetable oil. Proceed as directed.
• Perfect dish for this perfect Fall day... :)

Chocolate-Peanut Butter Cupcakes

What You Need

1 pkg. (2-layer size) devil's food cake mix

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1/2 cup  PLANTERS Creamy Peanut Butter

1-1/2 cups thawed COOL WHIP Whipped Topping

4 squares  BAKER'S Semi-Sweet Chocolate

1/4 cup PLANTERS Dry Roasted Peanuts, chopped

Make It

HEAT oven to 350°F.
PREPARE cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes need to still be warm to fill.)

BEAT pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.

MICROWAVE COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.

 

Carrot and Spice Muffins

• 1 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup Kellogg's® Smart Start® Strong Heart Antioxidants cereal (crushed to 3/4 cup)
• 1/2 cup fat-free milk
• 1 cup finely shredded carrots
• 1/2 cup shredded, peeled apple
• 1/2 cup refrigerated egg substitute*
• 1/2 cup firmly packed brown sugar
• 1/2 cup flaked coconut
• 3 tablespoons vegetable oil

Directions

1. In medium bowl stir together flour, baking powder, cinnamon, salt and nutmeg. Set aside.

2. In large bowl combine KELLOGG'S SMART START ANTIOXIDANT cereal and milk. Let stand about 2 minutes or until cereal softens. Add carrots, apple, egg substitute, brown sugar, coconut and oil. Beat well. Add flour mixture, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.

3. Bake at 375°F about 15 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Serve warm.

*Note: If desired, replace egg substitute with 2 slightly beaten eggs

Baked Cinnamon French Toast

Ingredients

3 eggs (slightly beaten)

2/3 cup fat-free milk or evaporated fat-free milk

2 tablespoons sugar, divided

1 1/2 teaspoons vanilla

3/4 teaspoon cinnamon, divided

8 slices (1-inch thick) French or Italian bread (about 3- to 4-inches in diameter)

1 cup Kellogg's® Rice Krispies® cereal

Topping

2 medium bananas, sliced or 2 cups sliced fresh strawberries

1/2 cup maple syrup, warmed

Directions

1. In shallow dish stir together eggs, milk, 1 tablespoon of the sugar, vanilla and 1/2 teaspoon of the cinnamon. Dip bread slices into egg mixture, turning to generously coat both sides. Place on 15 x 10 x 1-inch baking pan coated with cooking spray.

2. Bake at 450° F about 11 minutes or until light brown.

3. Meanwhile, in small bowl stir together remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.

4. Turn bread slices. Sprinkle with KELLOGG'S RICE KRISPIES cereal. Lightly press cereal into bread. Sprinkle sugar-cinnamon mixture over cereal. Bake at 450° F about 5 minutes more or until light brown.

5. Top each slice with some banana slices. Serve with syrup

This recipe is from http://kelloggsricekrispies.com/

Poblano Chicken Chowder

3 lg	carrots, peeled and diced
2 lg	onions, diced
5	celery stalks, diced
1/8 c	garlic, minced
2-3 sm	poblano peppers, seeded and diced
1 tsp	salt
1/2 tsp	white or black pepper
1 tsp	cumin
1 tsp	dried thyme
1 Tbsp	chicken bouillon granules
3 qt	chicken broth
1/2 bunch	cilantro, minced
1 1/2 c	frozen corn
3-4 c	chicken, cooked and in bite sized pieces
1/2 c	unsalted butter
3/4 c	flour
1/2 tsp	hot sauce, or more to taste
1 c	heavy cream

1/4 c

olive oil

  

Add a Comment

Directions

1

In a large stockpot, heat oil over medium heat. Add carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin and thyme. Saute for 7-8 minutes until the vegetables start to soften.

2

Stir in chicken bouillon, then add chicken broth and cilantro. Cook for 10-12 minutes. Stir in the cooked chicken.

3

While chowder is simmering, melt the butter in a large saucepan over medium heat. Add the flour and stir to combine. Stir frequently for about 3-4 minutes to cook the flour, but do not let it brown. Ladle 1 cup of the hot liquid from chowder into the saucepan whisking constantly. Keep adding more of the liquid until the mixture is smooth and not chunky. Pour this mixture slowly back into the chowder and stir until thoroughly combined. Cook for another 3-5 minutes to allow chowder to thicken.

4

Remove from heat and stir in hot sauce, then the cream. Serve!!