Pear Cranberry Spinach Salad

Bag of baby spinach
2 pears
sugar
1 cup dried cranberries
1 cup walnuts

Wash, peel and core pears.
Cut into slices and put in medium saucepan over medium heat.
Add 1/2 cup sugar.

Cook until tender, let cool and remove pears from juice.

Wash spinach and place in bowl.
Sprinkle with cranberries and walnuts.
Top with pears.

Best with a maple balsamic vinaigrette dressing.

Cork Place Setting Card Holders

A great way to present place setting cards is with old wine corks.

I've been collecting them for a while, so I had enough for Thanksgiving this year.

Take each cork and see which end is the flattest.

The flat end will be the one that sits on the table/plate.

Take a knife and cut a shallow slit in the other end.

Slide the name card into the slit.

Pumpkin Whoopie Pies

6 tablespoons unsalted butter at room temperature

2/3 cup brown sugar

1/2 cup granulated sugar

1 cup canned pumpkin puree

1 teaspoon vanilla extract

2 large eggs

2 cups all-purpose flour (or wheat)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup reduced fat cream cheese

1 stick unsalted butter

1 1/2 cup confectionery sugar

Heat oven to 375 degrees.

Beat butter and sugars in a medium sized bowl.

Add the pumpkin, vanilla and egg and beat until combined.

Combine the flour, baking powder, baking soda and salt another bowl.

Slowly add the flour mixture to the sugar and butter.

Beat on medium-low speed until fluffy.

Spoon teaspoons 2 inches apart onto a parchment-lined baking sheet.

Bake about 10 minutes or until puffed.

In another bowl, beat the cream cheese, butter and confectionery sugar.

Once cookies are cool, spread onto the flat side of half the cookies.

Makes about 12.

Bread Bowl Spinach Dip

1 round loaf of bread

2 packages of frozen chopped spinach

3/4 cup low fat sour cream

3/4 cup miracle whip

1/2 jar of artichoke salad (marinated artichokes, roasted red peppers and green olives)

pepper

Thaw frozen spinach and drain all water.

Put spinach into a medium bowl.

Chop up artichoke salad into small pieces.

Add sour cream, miracle whip, and chopped artichoke salad to spinach. Mix well and add pepper to taste.

Cut a hole out of the top center of the round loaf of bread.

Remove center and rip into pieces for dipping.

Fill hole in loaf with dip.

Serve with bread bits and pita!

Glazed Pumpkin Cookies

2 1/2 cups of wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin

1 egg

1 teaspoon vanilla extract

Heat oven to 350 degrees.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.

In a medium bowl, cream together the sugar and the butter. Add pumpkin, egg, vanilla extract and beat until creamy.

Mix in dry ingredients.

Drop cookies on a cookie sheet lined with parchment paper.

Bake for 15 to 20 minutes.

Glaze

Combine 1 cup confectionery sugar and 1 1/2 tablespoons milk. Add milk as needed to get drizzling consistency.

Candy Corn Bark

1/2 bag of oreo cookies
few hand fulls of pretzels
2 bags of white chocolate wafers or chips
1/2 bag of candy corn

Line baking sheet with parchment paper.
Crush oreos and pretzels and spread on parchment.

Heat white chocolate in the microwave slowly...
1 minute on high heat then mix...repeat until melted.

Spread white chocolate over the oreos and pretzels.
Sprinkle with candy corn.

Let sit until chocolate has set. Then break into pieces by hand.

Sugary deliciousness!

Halloween Cupcakes

For the cupcakes:

1 package of Trader Joe's Vanilla Bean Cake Mix

1 stick butter

1 cup cold low fat milk

2 eggs

Line muffin pan with cupcake liners.

Prepare batter according to box.

For the icing:

1/2 package of reduced fat cream cheese

1/2 stick butter (softened)

3/4 cup confectionary sugar

1 teaspoon vanilla extract

a few drops of red and yellow food coloring

Beat cream cheese and butter with a hand mixer.

Incorporate confectionary sugar and vanilla extract.

Add drops of food color until it's the orange you like.

Top with jimmies and sprinkles!

Roasted Pumpkin Seeds

Collect seeds from a pumpkin.

Rinse in water and try to remove all stringy pumpkin pieces.

Dry seeds then place on a greased baking sheet and sprinkle with salt. 

Cook at 325 degrees for about 25 minutes or until crispy.

Turkey Chili

2 lbs ground turkey meat
1 1/2 cups chopped onion
1 cup chopped green pepper
3 cloves garlic
1 large can diced tomatoes
2 cups water
1 can tomato paste
8 teaspoons low sodium beef bouillon
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons oregano leaves
1/2 cup dry lentils
2 cans low sodium kidney beans, drained and rinsed

In a large kettle, brown turkey and pour off fat.
Add onion, pepper and garlic.
Cook and stir until tender.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer for 1 1/2 hours.

Serve with cheese.

Preserving Fresh Basil

Take 2 cups of fresh basil and put it into a food processor. Add 2 tablespoons of olive oil.

Process until well blended.

Line a baking sheet with parchment paper.

Drop spoonfuls of the basil mixture onto the sheet
and freeze for an hour or until frozen.

Store these little basil pods in a plastic bag in the freezer for up to two months.

Add them to any sauce or soup.

Sugar-Crusted Blueberry Muffins

2 cups all purpose wheat flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

half stick of butter, melted

1/4 cup apple sauce

3/4 cup 1% milk

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cup fresh blueberries

Heat oven to 400.

Coat muffin tin with non stick spray.

Combine 1 3/4 cups flour, 1/2 cup sugar, baking powder and salt into a bowl. Add the butter and mix.

In a second bowl, whisk together the milk, egg and the vanilla.

Add the milk mixture to the flour mixture and stir until combined.

Toss the berries with the remaining flour and fold that mixture into the batter.

Fill muffin cups 3/4 full and sprinkle with the remaining sugar.

Bake for 17-20 minutes or until done.

Star Sugar Cookies

2 sticks unsalted butter (room temperature)

3/4 cups sugar

1 large egg

1 teaspoon pure vanilla extra

2 1/2 cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

Heat oven to 350.

Beat butter and sugar in a bowl with an electric mixer.

Add egg and beat until fluffy. Add vanilla.

In a separate bowl combine flour, salt and baking soda. 

Slowly add it to the butter mixture.

Create a flat disk and wrap in saran wrap. 

Refrigerate for 30 minutes.

Roll out dough on a floured surface. 

Cut into star shapes using a cookie cutter and place on parchment lined baking sheet.

Bake for 10-12 minutes or until golden brown.

Icing

1 cups confectioners' sugar

1 tablespoon corn syrup

1 teaspoon lemon juice

1/4 teaspoon vanilla

1/2 tablespoon water

Whisk all in a bowl.

If necessary, thin with water (should be a little thicker than honey). 

Melissa and Jimmy's BBQ Chicken Pizza

There aren't measurements on this one because we basically made the recipe up. So use whatever amount you desire!

Pizza Dough
Your Favorite Barbeque Sauce (we used a smoky one)
Pesto
Precooked breast of chicken
Tomatoes
Red Onions
Lime
Shredded Pizza Cheese
Blue Cheese (crumbled)
Avocado cut into slices

Cook sliced red onion over a medium heat until caramelized then squeeze with
lime juice.

Cut chicken into small pieces and add to onion lime mixture. Set aside.

Roll out the dough on a well floured surface.
Pinch the outer end to form the crust.

Spread BBQ sauce in the middle of the pizza and spread pesto around the perimeter.
Sprinkle with cheese then add chicken and onion mixture and tomatoes.
Sprinkle another layer of cheese and the crumbled blue cheese.

Cook at 450 until crust is crispy.

Let cool and add avocado slices.

Chocolate Cupcakes with Cream Cheese Frosting

2 1/2 cups of flour

1 1/4 cups cocoa powder

2 1/2 cups sugar

1 1/4 teaspoon baking powder

2 1/2 teaspoon baking soda

1 1/4 teaspoon salt

2 large eggs

1 1/4 cups milk

1/2 cup oil or applesauce 

1 1/2 vanilla extract

1 1/4 cups warm water

Preheat oven to 350 degrees.

Line 2 muffin pans with liners.

Sift together all the dry ingredients in a bowl.

Then add the remaining ingredients.

Beat on low speed until smooth and fully combined.

Divide batter among cups and bake for 20-25 minutes 

or until done.

Frosting

1 stick of butter

1 package of cream cheese (8 oz.)

1 teaspoon vanilla

1 1/2 cups of confectionary sugar

Beat all ingredients using a mixer until well combined.

Once cupcakes cool, frost!

 

Heart Shaped Pasta Salad

1 bag heart shaped pasta* (or pasta of your choice)

1 container cherry tomatoes

1 can black olives

1/2 bottle light italian dressing

1 cup crumbled feta

3 tablespoons of salad supreme seasoning

Cook pasta al dente.

Rinse with cold water and strain.

Add all ingredients in order.

Toss and serve at room temperature.

*found at Bertucci's store

Banana Coconut Walnut Muffins

2 1/2 cups whole wheat or all purpose flour

1 cup sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

3 tablespoons apple sauce

1 cup milk

1 egg

2-3 ripe bananas

1/2 cup chopped walnuts

3/4 cup sweetened shredded coconut

Heat over to 350 degrees.

Line muffin pan with muffin liners.

Measure all the ingredients into a large bowl.

Beat on medium speed until well blended.

Distribute into muffin cups.

Bake for 20-30 minutes or until cooked through.

Makes about 14 muffins.

Chocolate Chip Oatmeal Cookies

3/4 cup applesauce
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup chocolate chips
3 cups quick cooking oats

Heat oven to 350 degrees.
Mix applesauce, sugars, egg, water and vanilla.

Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls onto greased baking sheet.

Bake 12-15 minutes or until cooked.

Avgolemono Soup (Egg and Lemon)

1 large can of low sodium chicken broth
1/2 cup rice
3 eggs
1/2 cup lemon juice (squeezed or bottled)

Bring chicken broth to a boil in a large pot.
Add rice.
Cook for 10 minutes or until tender.
Remove from heat.

Crack 3 eggs into a mixer bowl.
Beat until fluffy.
Continue beating and slowly add lemon juice.

Once broth has cooled down, take a cup of broth from the pot.
Slowly add the broth to the egg and lemon mixture that you are still beating.
The beating and slow pour will prevent curdling.
Repeat with another cup of cooled broth.

Once mixed in, pour the egg/lemon/broth mixture into the broth.
Put back onto medium heat and cook until warm.

Add pepper to taste.

Chocolate Chip Coconut Biscotti

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut
1/2 cup chocolate chips

Preheat oven to 3oo degrees.

Combine flour and next four ingredients.
Place sugar, vanilla and eggs in large bowl.
Beat with a mixer at medium speed 2 minutes or until thick.
Add flour mixture, coconut and chocolate chips.
Stir to combine.

Turn dough onto heavily floured surfacel; knead lightly 7 or 8 times.
Shape dough into a 15 x 3 inch roll.
Place roll on baking sheet lined with parchment paper (or cooking spray)
and pat to 1 inch thickness.

Bake at 300 for 40 minutes or until roll is golden brown.
Cool for 5 minutes on a wire rack.

Cut roll diagonally into 20 slices.
Stand slices upright on baking sheet and bake for 20 minutes.

Cinnamon Apple Berry Crisp

6 cups of sliced peeled apples (about 6 medium)

1 cup sweetened dried cranberries

1 tablespoon ground cinnamon

1 tablespoon lemon juice

3/4 cup of quick cooking oats

3/4 cup all purpose flour

3/4 cup packed brown sugar

1/2 cup softened butter (or applesauce)

1/2 cup chopped walnuts

Heat oven to 375 degrees.

In a large bowl, mix apples, cranberries, cinnamon and lemon juice.

Spoon into ungreased 11 x 17 or 12 x 8 glass baking dish.

In a large bowl, mix remaining ingredients with fork until crumbly.

Bake 35 to 40 minutes or until apples are tender.

Serve warm. 

Dolmades (Stuffed Grape Leaves)

1 teaspoon olive oil

1/4 cup finely chopped carrot

1 garlic clove, minced

4 scallions, thinly sliced

1 1/4 cups low sodium chicken broth

1/3 cup white rice

3 tablespoons chopped fresh dill

2 tablespoons lemon juice

12 bottled grape leaves, drained soaked and rinsed several times

1/2 cup water

Heat oil in a medium nonstick saucepan.

Saute the carrot and garlic until softened, about 4 minutes.

Stir in the scallions and 1/4 cup of the broth. 

Cook, stirring occasionally so that the liquid evaporates.

Stir in the remaining broth, rice, dill and lemon juice.

Reduce heat and simmer until the broth is absorbed, about 15-20 minutes.

Arrange grape leaves on a work surface.

Spoon rice mixture into the stem end of each leaf. Fold stem end over and fold in sides.

From the stem end, roll up the leaves.

Place them seam-side down in a large skillet. Pour water over the grape leaves and bring to a boil. Reduce heat and simmer covered for about 30 minutes. Let cool to room temperature.

Serve with lemon wedges and tzatziki. 

Mini Frittatas

1 zucchini

1/2 jar of roasted red peppers

1 small broccoli bunch

5 eggs

1 1/2 cup of low fat cottage cheese

1/2 cup of crumbled feta

handful of shredded cheddar

Heat oven to 350 degrees.

Coat muffin pan well with cooking spray.

Chop up vegetables into small pieces and divide between muffin cups.

Crack 5 eggs into a medium sized bowl and beat well.

Add cottage cheese and feta.

Pour mixture over the vegetables into the muffin cups.

Bake for 25 minutes or until eggs are firm.

Sprinkle shredded cheese on tops and bake for 5 more minutes.

Bird's Nest Cupcakes

For the cupcake:
1 package of Trader Joe's Vanilla Bean Cake Mix
1 stick of butter
1 cup cold low fat milk
2 eggs

For the top:
2 cups shredded coconut
1 and 1/2 cups confectionery sugar
a little milk
chocolate eggs

Line muffin pan with cupcake liners.
Prepare batter and bake according to box.

Spread coconut on a baking sheet.
Put in the already heated oven for about 5 minutes or until starts to brown. Remove and let cool.

Mix a little milk into the confectionery sugar so that it's glaze-like in texture. When the cupcakes are cooled, cut a bit off the tops to create a flat surface. Put glaze onto the flat top and then sprinkle with the toasted coconut around the edges to form the shape of a nest.

Dip the bottoms of the chocolate eggs into the glaze and place in the middle.

Makes about a dozen.

Yia Yia's Meatloaf

1 package of ground beef or turkey (my preference!)
1/2 onion (finely chopped)
2 eggs
2 slices of bread
2 teaspoons spearmint
1 tablespoon cumin

Heat oven to 350 degrees.

Put ground beef or turkey in a large bowl.
Soak bread in hot water and add to meat.
Add onions, eggs and spices.

Stir until everything is mixed in.

Put mixture into a loaf dish.

Let cook for 1 hour or until cooked through.