Fall Napkin Rings

all you need is acorn tops, pom poms and bakers twine!

using a hot glue gun, glue pom poms to acorn tops.
cut a 12 inch piece of twine.
tie one end to one acorn top and the other end to another acorn top.
tie around napkin and fasten with a bow.

Mrs. Kelly's Hot Milk Cake Cupcakes

2 eggs
1 cup sugar
1 cup flour
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons butter
1/2 cup hot milk

Preheat oven to 350 degrees.
Line muffin tin with liners.

Beat eggs until light.
Beat in sugar.
Sift together flour, salt and baking powder.
Melt butter in hot milk.

Combine all ingredients, mixing well.

Bake for 30 minutes or until cooked through.

Cream Cheese Icing

1/2 stick butter(softened)
4 oz cream cheese
1/2 teaspoon
3/4 cup confectionery sugar

Beat together until creamy.

Blueberry Banana Smoothie

Handful of frozen bananas*
Handful of frozen blueberries
1/2 cup banilla or vanilla yogurt
1 cup milk

Put all ingredients in a blender and process until smooth.

* freeze fresh ones when they get too ripe

Berry Spinach Salad

1 bag baby spinach
1 pint blueberries
1 pint strawberries (sliced)
1/4 cup thinly sliced onions

Wash and dry spinach, blueberries and strawberries.

Put spinach in a bowl.

Top with blueberries, strawberries and onion.

Best served with poppyseed or maple balsamic vinaigrette dressing.

Mexican Layer Dip

1 cup low fat sour cream
1 can low sodium black beans
4 roma tomatoes
3 avocados
dash of cumin
a little cilantro
1/2 teaspoon minced garlic
1/2 can sliced olives
mexican shreaded cheese

Layer bottom of a 9 x 9 clear dish with sour cream.
Rinse and dry black beans and add to top of sour cream.
Cut roma tomatoes into small chunks and layer on top of the beans.
Mash up avocados, cumin, garlic and cilantro to make a guacamole and spread that on top of the beans.
Add olives and top with shredded cheese.

Serve with thick corn chips.

Whoopie Pies

For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/4 cup unsalted butter, softened
1/4 cup applesauce
1 cup packed brown sugar
1 large egg

For filling
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups Marshmallow Fluff
1 teaspoon vanilla

Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda and salt in a bowl until combined.

Stir together milk and vanilla in a small bowl.

Beat together butter, apple sauce and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy.

Add egg, beating until combined.

Reduce speed to low and alternately mix in flour mixture and milk in batches and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 parchment lined baking sheets.

Bake until tops are puffed and cakes spring back when touched, about 11 to 13 minutes.

Transfer with a metal spatula to a rack to cool completely.

Beat together butter, confectioners sugar, marshmallow and vanilla with electric mixer at medium speed until smooth, about 3 minutes.

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Makes about 8 pies.

Artichoke Spinach Dip

1 jar marinated artichoke hearts
1 box frozen chopped spinach
3/4 cups low fat sour cream
1/2 cup low fat cream cheese
1/4 cup grated Romano cheese
dash of pepper
dash of salt
squeeze of lemon

Thaw frozen spinach and drain to remove water.
Chop artichoke hearts.

Place both spinach and chopped artichokes in a bowl.
Add all other ingredients and mix well.

Serve with pita or tortilla chips.

Eclair Dessert

2 packages 5 oz instant vanilla pudding mix
3 cups 1% milk
1 1/2 tubs 8 oz Cool Whip
1 box graham crackers
1 tub chocolate frosting

Mix pudding mix, milk and Cool Whip until smooth.

In a 9x13 pan (with 2-inch high sides) place a layer of graham crackers on the bottom, then spoon in half the pudding mixture.

Layer another layer of graham crackers, then the rest of the pudding mixture. Top with a final layer of graham crackers.

Microwave the frosting until pourable.
Poor and smooth over top of dessert.

Refrigerate for minimum of 4 hours, preferably overnight.

Chocolate Espresso Biscotti

2 cups all purpose flour
1/2 cup white chocolate chips
1/3 cup unsweetened cocoa powder
2 1/2 teaspoons ground coffee
2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup sugar
2 large eggs
3 tablespoons coffee
1 1/2 teaspoons vanilla extract

Preheat oven to 350.
Prepare baking sheet with non-stick spray.

Combine flour, chips, cocoa, ground coffee, baking soda, cinnamon and salt in a large bowl.

In a separate bowl, combine sugar, eggs, coffee and vanilla.

Add wet mixture to dry mixture and beat on low until a dry dough forms.
(if you need more moisture, add a little more coffee)

Split dough in half and on a floured surface shape each half into a log about 15 inches long.
Flatten to 1 inch high and 1 3/4 inches wide.

Place log on prepared baking sheet.
Bake for about 20-25 minutes or until they are firm.

Place logs on a cutting board and let cool for 10 minutes.
Once cool, cut crosswise into 1 inch slices with a serrated knife.

Arrange cookies on their sides on the baking sheet.
Lower oven to 300 and bake 12 minutes per side.

Three Bean Salad

1 can kidney beans
1 can garbanzo beans (chick peas)
1 can green beans
1/4 cup balsamic vinegar
3 tablespoons spicy mustard (or whatever kind you prefer)
1 tablespoon oil

Whisk vinegar and spicy mustard together in a medium sized bowl. Add oil while mixing.

Open, rinse and drain all beans.

Add beans to dressing mixture.
Toss until coated.

Serve or refrigerate until serving.

Healthy Yogurt and Fruit Parfait

2 cups non-fat Greek yogurt
1 1/2 cups of berries
(strawberries/blueberries/raspberries or berry combo)
1 cup low fat granola

Spoon 1/4 cup of yogurt into 4 serving glasses.
Drop a spoonful of berries on each.
Sprinkle with granola.
Repeat another layer.

Very satisfying as a dessert!

Chocolate and White Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
Splash of milk, if necessary

Preheat oven to 350 degrees.

Combine flour, baking soda and salt, stirring with whisk.

Combine sugars and butter in another large bowl.
Beat with a mixer on medium speed until well blended.
Add vanilla and egg whites and beat for about 1 minute.
Add flour mixture and chips and beat until blended.
If dough is too crumbly, add a splash of milk.

Drop dough 2 inches apart on a greased cookie sheet.

Bake for 10 minutes or until lightly brown.

Heart Sugar Cookies

1 1/2 cups butter (3 sticks)
1 3/4 cups sugar
2 eggs
1 teaspoon salt
2/3 cup milk
3 teaspoons vanilla extract
5 cups flour
1/4 cup cocoa powder food coloring

Using the electric mixer, mix butter and sugar until creamy.
Add eggs and the salt.
Beat in milk and vanilla.
Add flour a little at a time, mixing until all is incorporated.

Divide cookies into balls...one for each color.

For pink: add a few drops of red food coloring gel
For chocolate: add cocoa

Wrap each ball in plastic wrap and refrigerate for at least one
hour or until ready to use.

When ready to use, set oven to 350.
Roll out dough on floured parchment and use cookie cutters to cut out shapes. Place on parchment lined baking sheets and decorate with sprinkles.
Cook for 10 minutes or until crispy.

Vegetable Soup

1 large can low sodium chicken broth
1 large can diced tomatoes
5 celery stalks, chopped
5 carrots, chopped
1 cup of pearl onions
1 cup ziti or pasta of your choice

Put chicken broth and diced tomatoes into a large pot.
Bring to a boil.
Add celery, carrots and onions.
Reduce heat to medium and let cook for about 20 minutes or until tender.
Add pasta and cook until pasta is al dente.
Season with pepper.

Meatballs in Sauce

1 lb lean ground beef or ground turkey

1 medium onion, chopped (1/2 cup)

1/3 cups dry bread crumbs

1/4 cup milk

1 egg

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dried mint

1/2 teaspoon cumin

2 cups pasta sauce (low sodium)

1 can diced tomatoes

1/2 cup water

Heat oven to 400 degrees.

In a large bowl, mix meat, onion, bread crumbs, milk, eggs, salt, pepper, mint and cumin. Shape mixture into 1-inch balls.

Place on tin foil lined baking sheet.

Bake uncovered for about 15 minutes or until no longer pink in center.

In the meantime add the sauce, diced tomatoes and water to a sauce pan.

Add meat balls and bring to a boil. Stir occasionally and reduce heat.

Cover and simmer about 20 minutes or until meat balls are hot.

For extra flavor, put into a crock pot and let simmer for hours.