Restaurant-Style Home-made Hummus

Recipe from Cooks Illustrated.

www.cooksillustrated.com

The original recipe from Cooks Illustrated does not have the sprinkle of paprika on top but I saw a recipe somewhere else which had it. It looks prettier in my opinion. I also added another small clove of garlic, just my personal taste.

1/4 cup water
3 tablespoons lemon juice
6 tablespoons Tahini (Joyva or Krinos)
2 tablespoons extra-virgin olive oil plus extra for drizzling
1 small garlic, minced
14 oz canned chick-peas, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon cumin
1 tablespoon minced fresh cilantro or parsley
Pinch cayenne pepper

Combine water and lemon juice in small bowl. Whisk together tahini and 2 tablespoon oil in a small second bowl. Set aside 2 tablespoons chick-peas for garnish.

Process remaining chick-peas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice mixture in steady stream. Scrape down bowl and continue to process for 1 minute with machine running, add tahini mixture in steady stream; continue to process until hummus is smooth and creamy about 15 minutes scraping down bowl as needed.

Transfer hummus to serving bowl, sprinkle reserved chick-peas and cilantro over surface; cover with plastic wrap and let stand until flavors meld at least 30 minutes. Drizzle with olive oil and serve.

Hummus can be refrigerated up to 5 days; refrigerate garnish separately. When ready to serve, stir in approximately 1 tablespoon warm water if mixture is too thick.

Makes 2 cups

Cristina's Tres Leches Cake

Cake:

5 eggs, separated
3/4 cup granulated sugar
1/4 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder or 3/4 teaspoon for high altitude
1/3 cup whole milk
1 teaspoon vanilla extract

Mixture of Milks:

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 cups heavy whipping cream

Garnishes:

1 cup heavy cream, whipped with 1 tablespoon powdered sugar until stiff
Canned fruit like peaches and/or mandarin oranges
Fresh fruit like assorted berries
Sweetened flaked coconut

Cake:

Butter and flour a 13 x 9 x 2-inch baking pan. Set aside.

Beat the egg yolks for a couple of minutes using an electric mixer on low speed. Add 3/4 cup sugar and beat until sugar dissolves. Stir in the vanilla.

Using clean beaters, beat the egg whites in another bowl adding the 1/4 cup sugar and beat until stiff peaks form. Set aside.

To the egg yolk mixture, add the flour in two parts alternating with the milk and beating on low speed just until combined. Do not overbeat.

Using a rubber spatula, stir in the egg whites in two parts folding into the batter carefully. Do not stir. The batter should be fluffy and airy.

Pour this mixture in the prepared baking pan. Spread evenly.

Bake in a preheated 350 F for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and immediately poke the entire surface of the cake with a fork.

While the cake is baking you have mixed the milks well in a big bowl. Pour the milk into the whole cake using a ladle. Make sure that all the cake gets the milk mixture.

Let the cake cool down on the counter. Cover with aluminum foil or plastic wrap and refrigerate overnight.

The next day, beat 1 cup whipping cream with 1 tablespoon powdered sugar until firm.

Frost the entire surface of the cake using an offset spatula. Garnish as desired.

Makes 12 servings

Becky's Breakfast Syrup

Recipe courtesy of Becky Pullham

In a saucepan mix:

1 cup packed brown sugar

1 cup heavy cream

1 cup light corn syrup

Heat up until all the ingredients are combine and heated through. Serve hot over French toast casserole.

This syrup tends to separate but it will go back to normal when stirred with a spoon.

Chicken Broccoli Casserole

3 cups cooked shredded chicken

5 cups fresh broccoli florets

1/4  cup water

1 big can (26 oz) condensed cream of chicken soup, undiluted

1 cup mayonnaise (I used reduced-fat, made with olive oil)

1/4-1/2 teaspoon curry powder (optional)

2 teaspoons lemon juice (optional)

Ground black pepper

2 cups sharp Cheddar cheese, shredded, divided

1/2 of a (6 oz) box chicken stuffing, dry

3 tablespoons butter, melted

Spray a 13 x 9-inch baking pan with nonstick cooking spray.

Place the broccoli florets in a big microwave-safe glass pan; add 1/4 cup water and cover with a clean towel. Microwave for 5 minutes stirring at 2 1/2 minutes. Drain the water.

Place the broccoli in the baking pan in an even layer; add the chicken. 

In a medium bowl, combine the cream of chicken, mayonnaise, lemon juice, black pepper, curry powder and 1 cup cheese.

Pour the creamy mixture on top of the chicken and stir to combine all the ingredients. Smooth the surface. Sprinkle with 1 cup cheese.

In a bow, mix the stuffing with the butter covering all the bread cubes well. Sprinkle over the cheese.

Bake in a preheated 350 F for 35-40 minutes. If the topping browns too quick, cover with aluminum foil. 

Serve over rice.

Makes 8 servings. 

Hungarian Goulash in Slow-Cooker

Taste of Home
www.tasteofhome.com

3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 lb beef stew meat cut into 1-inch cubes
1/2 teaspoon plus 1/2 teaspoon salt, divided
1/2 teaspoon plus 1/4 teaspoon black pepper, divided
2 tablespoons olive oil
1 1/2 cups reduced sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
1 cup (8 oz)reduced-fat sour cream

12 cups uncooked whole wheat egg noodles

In a 5-qt slow-cooker, place the onions, green peppers and carrots.

Sprinkle the meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown the meat in batches. Transfer to slow-cooker. Add the broth to the skillet stirring to loosen the browned bits from the pan.

Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on LOW for 7-9 hours or until meat is tender.

Cook noodles according to package directions. Drain noodles.

Stir in sour cream into the slow-cooker and mix to combine well.

Makes 12 servings

                                                                                                        Marcia Doyle
                                                                                                        Pompano, Florida

Soy Sesame and Ginger Tilapia.

1 tilapia fillet, thawed of frozen

1 piece of aluminum foil or parchment paper

1/2 teaspoon fresh grated ginger
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Ground black pepper

Garnishes:

Sliced green onions
Toasted Sesame seeds

Place the tilapia in the center of the parchment paper or aluminum foil. Spread the grated ginger evenly and drizzle the soy sauce and sesame oil on top. Grind some black pepper to taste on top of the fish fillet.

Make a packet folding the the paper like a rectangle and folding the long sides up.

Bake in a preheated 415 F oven and bake for 13-15 minutes.

Open the packet and serve with white or brown rice, some steamed vegetables of your choice adding the garnishes on top of the fish.

Makes 1 serving

Apple Blondies

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
6 tablespoons butter, softened
3/4 cup packed light brown sugar
1 Granny Smith apple, peeled and chopped
1 teaspoon vanilla extract
2 eggs
1/3 cup pecans, chopped

Butter and flour a 9 x 9-inch square baking pan.

Cream the butter with the sugar, vanilla and eggs until creamy and fluffy.

In another bowl, combine the flour, salt and baking powder. Add these ingredients to the butter mixture. and Combine on low speed. Add the pecans and apples and mix with a wooden spoon. Pour the mixture into the baking pan spreading evenly.

Bake in a preheated 350 F and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.

Place the baking pan in a wire rack to cool for several minutes.

Makes 6-8 servings

Festive Smokies

Recipe courtesy of Michele Dickerson.

Smokies are always a must at our New Year's Eve table.

1 bag (1 lb) lil'smokies (beef or sausage flavor)

Glaze:

1 bottle (12 oz) chili sauce
1 cup grape jelly
1/4-1/2 teaspoon cayenne pepper

Heat up the sauce ingredients in the microwave and stir with a wire whisk until combined. Pour some of the sauce in the bottom of a small slow-cooker or dipper. Place the small sausages on top and cover with the remaining glaze. Heat it up on low for a couple of hours or until heated through.

Cinnamon Bread French Toast Casserole with Praline Topping

I made this recipe up due to my love for cinnamon bread and pecans. I usually make it in a disposable aluminum foil baking pan so it goes directly from the refrigerator to the oven and no risk of cracking the glass baking pan.

18-20 slices cinnamon bread

Custard:

1 1/4 cups whole milk or half-and-half
8 eggs, beaten
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt

Praline Topping:

1/2 cup packed light brown sugar
1/3 cup butter
1/2 cup chopped pecans
1 tablespoon light corn syrup or maple syrup
1/4 teaspoon ground cinnamon

Butter a 13 x 9-inch baking pan. Place the bread slices in two rows overlapping the slices to make them fit.

Mix the custard ingredients and pour over the bread trying to soak the bread completely.

Mix the topping ingredients and pour on top of the bread trying to spread and cover the top evenly.

Cover with aluminum foil and refrigerate for a few hours or overnight.

Bake uncovered in a preheated 350 F for 30-32 minutes. Be careful not too burn the top if you let it go longer.

Serve with maple syrup.

Makes 8 servings

Shepherd's Pie

Meat Filling:

1 lb ground beef
1/2 cup chopped yellow onion
1 garlic clove, minced
1/2 teaspoon celery flakes
1 1/2 cups beef gravy
3 cups frozen vegetables, thawed (green beans, corn, chopped carrots and corn)
Salt
Black pepper

Topping:

4 big potatoes, peeled, cooked and mashed
1 garlic clove, minced
2 oz cream cheese
1/4 cup salted butter
Milk
1 cup shredded Cheddar cheese, divided in half
Salt
Black pepper

In a big skillet cook and drain the meat. Add onions, garlic and seasoned with salt and pepper to taste. Cook for a couple of minutes. Meanwhile, cook the mixed vegetables in some hot water but just for 3-4 minutes and drain.

Add the vegetables and gravy to the meat mixture and cook on low heat for a few minutes. Pour this mixture in a 21/2 quart baking dish.

Meanwhile, add the cream cheese, butter, garlic, and some milk to the potatoes. Season with salt and pepper to taste. Stir in 1/2 cup Cheddar cheese and combine well. The potato mixture has to be thick and spreadable.

Cover the meat filling evenly with the potatoes. Add 1/2 cup shredded Cheddar cheese and bake in a preheated oven at 350 F for about 30 minutes until hot and bubbly.

Makes 4-6 servings

Jason's Home-made Salsa

My husband came home raving about this home-made salsa that he had at work. So, he got the recipe from his co-worker Jason.

2 cans (14.5 oz) stewed tomatoes in tomato juice
2 tablespoons white vinegar
1 teaspoon salt
1 jalapeno pepper (seeded if desired, the seeds offer more heat) and finely chopped
Chopped fresh cilantro to taste
Chopped green onions to taste
Red pepper flakes to taste if more heat is needed

Place the tomatoes, salt and vinegar in a food processor or blender and give it a few pulses. It is better if some tomato chunks remain. Remove from the blender or food processor. Add the jalapeno, cilantro and green onions to the food processor bowl. Give it a couple of pulses. Add this mixture to the tomato mixture and if more heat is desired, add some red pepper flakes to taste.

Refrigerate overnight and serve the next day.

Makes a big batch

Note: The amount of cilantro is considerable but not everybody likes cilantro so, it is up to you. I love cilantro!
You can reserve some tomatoes from the can, chop it and add it at the end so the chunks will give a better texture to the salsa.

Mocked Iced Coffee

I like PERO so I decided to make an iced coffee recipe using it.

3 teaspoons PERO
4-5 teaspoons sugar
3/4 cup boiling water
1/2 teaspoon vanilla extract
1/4 cup heavy cream

Toppings:

Whipped cream
Chocolate Syrup
Ice cubes

Add the PERO to the boiling water and dissolve well. Sweetened with the sugar; stir in the vanilla extract. Immediately add the heavy cream mixing well.

Serve very cold over ice cubes or with a dollop of whipped cream and some chocolate syrup.

Makes 1 serving

Whole Wheat Oatmeal Banana Pancakes

All Recipes

www.allrecipes.com

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup packed brown sugar
2 tablespoons dry milk powder
1 egg
2 tablespoons vegetable oil
2 cups milk
1 teaspoon vanilla
1 banana, mashed

Additional ingredients I added after reading the reviews online: 1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Place the rolled oats into the jar of a blender and blend until mixture resembles coarse flour. Mix together the blended oats, whole wheat flour, all-purpose four, baking soda, brown sugar, baking soda, salt and dry milk powder in a bowl; set aside.

Whisk together milk, eggs, vanilla and oil. Stir in the banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

Heat a lightly oiled griddle over medium high-heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

Note: You can omit the banana and add 1/2 cup applesauce and 1 1/2 teaspoons ground cinnamon.

Makes 12 pancakes

                                                                                  Recipe by amom2boys

Strawberry Jam

www.bonappetit.com

Bon Appetit Magazine

1 lb fresh or frozen strawberries, hulled and quartered
2/3 cup sugar
1 large Granny Smith apple, peeled and coarsely grated
1 tablespoon fresh lemon juice

In a large skillet put the strawberries and sugar. Stir in apple and cook at medium-low heat breaking the strawberries and sugar dissolves. Simmer for 10-15 minutes until it thickens. Stir in lemon juice.

Refrigerate for at least two hours before eating. Serve within 2 weeks. Keep refrigerated.

Chocolate Chip Oatmeal Muffins

Taste of Home

www.tasteofhome.com

This is a great recipe. The only change that I make is less chocolate chips.

1/2 cup butter, softened
3/4 cup brown sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup applesauce
1 cup rolled oats
1 cup (6 oz) semi-sweet chocolate chips (I add 1/2 cup only)

In a large bowl cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with the applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350 F for 25 minutes.

Makes 12 muffins

Note: I baked mine for only 20 minutes.

                                                                                         Cheryl Bohn
 
                                                                                          Dominion City, Manitoba

Southwestern Mac and Cheese

I like this easy casserole. I can make it in the morning and keep it in the fridge and at dinner time just put it in the oven.

1/2 lb cellentani pasta, cooked al dente and drained
2 cups cooked cubed or shredded chicken breast
1 (10 3/4 oz) condensed cream of chicken, undiluted
1 1/4 cups mild chunky salsa
1 cup shredded sharp Cheddar cheese
1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
Salt and pepper to taste if needed
2 tablespoons chopped fresh cilantro (optional)

1 extra cup shredded Cheddar cheese for topping

In a big skillet, melt the butter, add the onion and cook for a couple of minutes. Stir in the garlic and cook for 1 minute or so. Mix all the casserole ingredients in the skillet with the cooked onion except the extra cup of Cheddar cheese. Pour the mixture in a oiled or sprayed with nonstick cooking spray 13 x 9-inch baking pan. Top with the cup of Cheddar cheese and bake covered at 350 F for 35 minutes.

Makes 6 servings

Christmas Chocolate Bread

1/2 cup butter
1 1/4 cups sugar
1/3 cup buttermilk
2 eggs
1/2 cup applesauce
1/3 cup unsweetened cocoa
1 1/2 cups sifted all-purpose flour
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract

Glaze:

1/2 cup powdered sugar
1/2 tablespoon milk
1/8 teaspoon vanilla

Garnish:

Sprinkles

Beat the butter and sugar until creamy. Add the applesauce and mix well. Stir in the eggs and beat one at a time. Add the buttermilk and vanilla extract and combine.

Mix the dry ingredients in a medium bowl. Add the dry ingredients to the wet ingredients and combine well using the hand mixer at low speed for a few minutes. Finally, add the chocolate chips and nuts and combine.

Butter and flour a 9 x 5 loaf pan. Pour the batter in the pan and bake in a preheated 350 F oven. Bake for 1 hour and 5 minutes approximately. At minute 45, cover with a piece of aluminum foil sprayed with nonstick spray.

The bread is ready when a toothpick that has been inserted in the center comes out clean. Remove from the oven and let rest for 10 minutes. Invert on a wire rack and cool completely.

Mix the glaze ingredients. Drizzle over the bread. Garnish with the sprinkles.

Makes 8 slices

Judy's Broccoli Cheese Soup

I made this broccoli cheese soup recipe up when I was going to make dinner for my friend Judy. She told me that broccoli cheese soup was her favorite type of soup.

1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
5 cups broccoli florets, chopped
2 cups broccoli stems, chopped (the hard part of the stems has to be removed first) or use broccoli florets instead
1 small carrot, peeled and cut into matchsticks
8 cups reduced-sodium chicken broth, divided
1 1/2 cups shredded Cheddar cheese
1 pint half-and-half
Salt and Pepper to taste

5 tablespoons butter
9 tablespoons all-purpose flour

Extra milk if needed

In a big saucepan, melt 2 tablespoons butter and add the onion. Cook until tender. Add the garlic and cook for a few seconds. Pour 4 1/2 cups chicken broth in the saucepan and the broccoli stems. Bring to a boil and simmer for a few minutes. Add the carrots and broccoli and simmer covered for 10 minutes.

Meanwhile, in a skillet, melt the 5 tablespoons butter and add the 2/3 cup flour and mix with a whisk. Add the remaining 3 1/2 cups warm chicken broth slowly whisking to avoid forming lumps. You will have a thick smooth mush. Add this mixture to the broccoli mixture in the saucepan whisking constantly. Once it is combined, let it simmer covered stirring constantly for 5 minutes.

Stir in the half-and-half but do not let boil. Season with salt and pepper if needed and add the Cheddar cheese and melt until smooth.

The soup will thicken  as it sits. Add extra milk if a thinner consistency is desired.

Makes 2 1/2 quarts

Teriyaki Pork Loin

2-3 lb pork tenderloin roast

Teriyaki Sauce:

Mix the first seven ingredients.

3/4 cup unsweetened apple juice or apple cider
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon cider vinegar

1 teaspoon cornstarch
2 tablespoons water

Garnish:

Toasted sesame seeds


Place the meat in the slow-cooker. Pour the teriyaki sauce on top and coat the meat with the sauce on both sides. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

Remove the meat from the slow-cooker. Strain the teriyaki sauce and put it back into the slow-cooker. Add the cornstarch dissolved in the water and the meat that has been sliced, 1/2 inch thick slices approximately. Cook for 30 minutes on HIGH to thicken the sauce or cook in the stove top to thicken.

Garnish with toasted sesame seeds.

Makes 6-8 servings

Ham and Cheddar Cheese Potato Casserole

2 cans (10 3/4 oz each) condensed cream of celery soup, undiluted
1 can milk (use the cream of celery can for measuring)
2 cups (16 oz) sour cream
2 packages (28 oz each) frozen O'Brien potatoes, thawed
1 package 8 oz (2 cups) sharp Cheddar  cheese, shredded)
2 tablespoons dehydrated chopped onion
2 cups cubed fully cooked ham
Salt if needed
Pepper

Mix the creams of celery, water, milk, onion, sour cream and cheese. Add the potatoes and ham and mix well. Season with salt and pepper to taste and combine well.

Place in two oiled 13 x 9 x 2-inch baking pan. Bake covered at 350 F for 35 minutes. Uncover and bake for 10-15 additional minutes until hot and bubbly. Let the casseroles set for a few minutes before serving.

Makes 2 casseroles

Broccoli Parmesan Linguini

Perfect for a meatless night. I usually serve it with a green salad and/or a fruit smoothie.

2 lb broccoli, cut into florets

1/3 cup extra virgin olive oil
1 tablespoon butter
5-6 garlic cloves thinly sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

8 oz cooked hot linguini or thin spaghetti, drained (whole wheat pasta is a great choice)
1/2 cup pasta water

1/2 cup grated Parmesan cheese or Romano cheese

In a big skillet on medium low heat, add oil and butter. Add the garlic and cook until lightly browned. Remove to a small bowl.

In the same fat, cook the broccoli with salt and black pepper. Cook until slightly tender. Add the hot pasta and combine. Add the garlic, red pepper flakes and hot pasta water. Combine thoroughly.

Finally, stir in the cheese, mix well. Drizzle with some extra-virgin olive oil and serve immediately.

Makes 4-6 servings

Cheese Sauce for Baked Potatoes

Essential Mormon Cookbook

This cheese sauce is great on baked potatoes. I added some salt to the potatoes when I opened them and some ground black pepper on top of the cheese sauce for more flavor.

Mix:

1/4 cup sour cream
1/2 cup Cheddar cheese, grated
2 tablespoons butter
1 tablespoon chopped green onions or chives

Warm up the cheese mix before serving 350 F 5-10 minutes.

Baked Potatoes:

2 large baked potatoes
Softened butter or oil

Rub oil or butter onto the potato skins. Place on baking sheet.

Bake in a preheated oven at 350 F for 1 1/2 hours or until done.

Makes 2 servings

Slow-Cooker Chicken Tortilla Soup

Baked by Rachel

www.bakedbyrachel.com

I loved this recipe. I also added chopped fresh cilantro and lime wedges.

1 lb chicken breast, trimmed
15 oz can sweet kernel corn, drained
15 oz can diced tomatoes, drained
5 cups chicken stock
3/4 cup onion, chopped
3/4 cup green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 teaspoon chili powder
1 1/2 teaspoon salt divided
1 teaspoon ground pepper, divided

Monterey Jack cheese
Seasoned tortilla strips

To your slow-cooker add first 9 ingredients plus 1 teaspoon salt and 3/4 teaspoon pepper. Cook on HIGH for 4 hours or LOW for 8 hrs.

Prior to serving, remove the chicken breast. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return shredded seasoned chicken to slow-cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing label containers well with name and date.

Chicken Enchiladas

Filling:

3 cups cooked shredded chicken (I usually cook it with some reduced-sodium chicken broth, dried onions and a clove of garlic, minced).
3/4 cup green enchilada sauce
1/2 cup Mexican cheese blend, shredded
1 tablespoon chopped fresh cilantro
1/4 cup chopped green onions

10-12 flour tortilla (6-inch)
1 1/2 cups Mexican cheese blend
1 cup green enchilada sauce, divided in half
1 jar (16 oz) creamy Alfredo sauce
1/2 cup milk

Garnishes:

Chopped fresh cilantro
Extra green enchilada sauce
Sour cream
Chopped avocado
Shredded lettuce

Mix the filling ingredients and set aside.

Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Pour 1/2 cup green salsa verde into the bottom of the pan and spread evenly. Distribute the chicken filling into all the flour tortillas, roll up and place seam-side down in the baking pan.

Mix the Alfredo sauce with the milk and pour on top of the enchiladas. Drizzle with the remaining 1/2 cup green enchilada sauce. Sprinkle with the Mexican cheese blend.

Bake in a preheated 350 F oven for 35 minutes or a little more until lightly brown on top.


Makes 8-10 servings

Banana-Chocolate Smoothie

2 bananas, peeled, sliced and frozen
2 cups low-fat milk
1 teaspoon vanilla
1 small box sugar-free chocolate pudding
2 cups crushed ice or ice cubes

Put the milk in a blender. Add the pudding mix and blend well. Place the banana slices in the blender and blend well until very smooth and creamy. Stir in the vanilla and ice and crush the ice and blend again.

Makes 2 servings

Asian Chicken Pasta Salad

www.nobiggie.net

1 box bow tie pasta
4 chicken breasts, cooked and shredded or all of the breast meat of a rotisserie chicken
1/4 cup green onions (sliced and diced into oblivion)
1/2 cup sliced almonds, toasted
1 bag spinach, stems removed
1 small bag pea pods
1 can mandarin oranges, drained

Dressing (double this into two batches)

1/4 cup sesame seeds, toasted
1/3 cup soy sauce
1/3 cup red wine vinegar
1/3 cup vegetable oil (sesame oil works great here, too)
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Cook the pasta al dente; drain. Mix with the cooked chicken. Marinade the chicken and pasta in the dressing in the fridge overnight.

Toss altogether right before serving with the round two of the dressing.

Corn Chili

1 lb ground beef
2/3 cup chopped yellow onion
2/3 cup green bell pepper, seeded and chopped
2 garlic loves, minced
1 can (6 oz) tomato paste
1 can (6 oz) water
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (15 oz) light red kidney beans, undrained
2 cups frozen whole kernel corn
1/4 teaspoon each basil, oregano and thyme
1/2 cup low-sodium beef broth
1/4 teaspoon each salt and ground black pepper
2-3 teaspoons Chili Seasoning Mix (See Condiment section on this blog) or
2-3 teaspoons chili powder and add 1/2 teaspoon ground cumin

Toppings:

Grated Cheddar cheese
Chopped yellow or green onions
Sour cream
Snipped fresh cilantro
Tortilla chips

Cook the ground beef at medium temperature until it is no longer pink and has released water and fat. Drain really well. Add the onion, green pepper, garlic, 1/4 teaspoon each salt and pepper. Cook until the vegetables are tender, about 4 minutes at low temperature.

Add the remaining ingredients but toppings. Transfer the mixture to a 4 quart slow-cooker and cook on Low for 3-4 hours.

Serve over rice if desired or just plain with the toppings.

Makes 6-8 servings

Batido Tropical

I came up with this combination one day that was completely out of frozen mixed berries.

1 ripe mango, peeled, chopped and frozen
1/2 peach, unpeeled, cut in chunks and frozen
1/2 banana, peeled, cut into thick slices and frozen
1/2 apple, unpeeled, cut into pieces and frozen
3/4 cup orange juice
3/4 cup low-fat milk
1/4 cup vanilla yogurt
Honey to taste

Place all the ingredients in a blender. Blend until smooth.

Makes 2 servings

Broccoli Cheese Soup

Taste of Home, Mom's Best, Made Easy Cookbook

www.tasteofhome.com

1 cup thinly sliced carrots
2 tablespoons plus 1 cup water, divided
1 package (16 oz) frozen broccoli florets, thawed
2 1/2 cups milk
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 oz)shredded Cheddar cheese

In a 2 qt microwave-safe dish, combine carrots and 2 tablespoons water. Cover and microwave on HIGH for 2 minutes; stir. Cover and cook 2 minutes longer or until tender. Add broccoli. Cover and microwave for 2 minutes; stir. Cover and cook for 1 to 1 1/2 minutes longer or until vegetables are tender. Stir in milk.

In a small bowl, combine the flour, bouillon, salt and pepper; stir in remaining water until smooth. Stir in broccoli mixture. Cover and microwave on HIGH foe 6-7 minutes until mixture is boiling and thickened; stirring every minute. Stir in cheese until melted.

Yield: 4-5 servings

Note: I would add some dried onions at the beginning or chopped green onions at the end of the cooking time.
Sprinkle with Cheddar cheese if desired.

Martha Stewart's Cinnamon-Spiced Mexican Horchata

Martha Stewart Living 2011

www.marthastewart.com

4 cups milk (use whatever fat content you like best)
1 can (14 oz) sweetened condensed milk
1/3 cup rice flour
2 teaspoons vanilla extract
1 cinnamon stick
1/2 teaspoon ground cinnamon
Optional: 1/2 cup dark rum

Bring milk and cinnamon stick to a simmer over medium heat. Remove from heat, and transfer to a pitcher or bowl. Mix in sweetened condensed mil, vanilla, rice and cinnamon. Chill until cold (a good 2 hours should do it).

Strain mixture with a sieve and add in rum if using. Pour over ice and garnish with a cinnamon stick or a little sprinkle of cinnamon. Enjoy!

Serves 4

My additional ingredient:

After watching a video where Rick Bayless make horchata with rice and whole almonds at the Martha Stewart show, I use almond flour and rice flour in equal parts until I get 1/3 cup total.

Chicken and Green Bean Stir Fry

After having this dish at Panda Express, I decided to try my own version at home. My husband loved it.

1 lb chicken breast, cut into thin slices or strips
2 teaspoons reduced-sodium soy sauce
1 tablespoon vegetable oil
2 garlic cloves, minced

1/2 lb fresh green beans, cut into 2-inch pieces
1/2 small yellow onions, sliced
1 tablespoon vegetable oil

Sauce

Mix:

2/3 cup low-sodium chicken broth
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon cider vinegar
Pinch of sugar
1/4 cup water
1 teaspoon cornstarch

Mix the chicken with some soy sauce just before starting to cook this dish.

In a big skillet, add 1 tablespoon vegetable oil , heat it up and cook the green beans for a few minutes without stirring. Then, turn them over or stir and cook for a couple of more minutes. Do not overcook the green beans. They have to be crunchy to the bite. Remove from the skillet. In the same skillet add a little bit more oil and cook the onions just for 1 1/2 minutes.

Add 1 tablespoon oil to the same skillet, once it is hot, add the chicken and let it cook for 2 -3 minutes per side until lightly brown on both sides. Add the sauce ingredients and cook stirring to avoid lumps. Once the sauce has thickened, stir in the green beans and onions. Cook for 1 extra minutes and serve immediately over steamed white rice.

Makes 4 servings

Oat Bran Muffins

Better Homes and Gardens Cookbook (Pink Ribbon Edition)

www.betterhomesandgardens.com

Nonstick cooking spray
1 1/4 cups oat bran
1 cup all-purpose flour
2 teaspoons baking powder (Use only 1 teaspoon in high altitude)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
3/4 cup applesauce
1/2 cup fat-free milk
1/4 cup honey
1 tablespoon cooking oil
1/2 cup raisins or snipped dried fruit (I added a lit of bit of both)

Lightly coat bottoms of 12 2 1/2-inch muffin cups with cooking spray. Set aside.

In a medium bowl, combine oat bran, flour, baking powder, baking soda and salt. Make a well in the center of flour mixture. Set aside.

In a small bowl, combine egg, applesauce, milk, honey and oil. Add applesauce mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in raisins.

Divide batter evenly among prepared muffin cups. Bake in a 400 F oven for 16-18 minutes or until golden brown and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.


Makes 12 muffins

Parmesan Baked Potatoes and Vegetables

4 medium-size russet potatoes, washed, unpeeled and dried, cut into chunks the same size.
1 small green, red, yellow or orange bell pepper, seeded and cut into chunks
1 small yellow onion, cut into chunks
2 big cloves of garlic, minced
1 1/2 tablespoons olive oil
1/2 teaspoon steak seasoning
1/2 teaspoon Italian seasoning
1/2 teaspoon fresh or dried rosemary, crushed
1/2 teaspoon paprika
1/4 teaspoon onion salt
1/4 teaspoon salt
1/8 teaspoon ground black pepper

2-3 tablespoons grated Parmesan cheese.

Mix the seasonings but the cheese. Place the potatoes and onions in a baking pan, add the oil and sprinkle with the seasonings. Cover loosely with aluminum foil and bake in a preheated 375 F oven for 30 minutes.
Uncover and add the bell pepper and minced garlic, cover again and bake for 15 minutes. Uncover the baking pan and add the Parmesan cheese, toss to combine and bake for 5 extra minutes.

Serve immediately.

Makes 4 servings


Note: Perfect side dish for grilled chicken sausages.

Granola

Better Homes and Gardens, New Cookbook (Pink Ribbon). Limited Edition.

www.betterhomesandgardens.com

2 cups regular rolled oats
1 cup coarsely chopped, slivered or sliced almonds, chopped walnuts, or chopped peanuts
1/2 cup coconut (optional)
1/2 cup shelled sunflower seeds (I used shelled pumpkin seeds)
1/4 cup toasted wheat germ (I used regular)
1/2 cup honey or maple-flavored syrup (I used honey)
2 tablespoons cooking oil

In a large bowl combine the oats, nuts coconut (if desired), sunflower seeds and wheat germ. Stir together honey and cooking oil (I warmed it up a bit); stir into oat mixture. Spread evenly in a greased 15 x 10 x 1-inch baking pan. Bake at 300 F oven for 30-35 minutes or until lightly browned, stirring after 20 minutes.

Spread on a large piece of foil to cool (I used Parchment paper). Break into clumps. Store in an airtight container for up to 1 week. (Or store in freezer bags and freeze up to 2 months).

Makes 6 cups  (twelve 1/2 cup servings)

Fruit Granola: Prepare as above, except immediately after removing from oven, stir in 1 cup desired dried fruit (such as raisins, snipped pitted dates, snipped apricots, cranberries, cherries, mixed dried fruit bits, or dried banana slices). Freeze mixture to store.

Makes 7 cups (fourteen 1/2 cup servings)

Note: I baked the granola for 25 minutes and it got very brown. Every oven is different so next time I will bake it for 20 or a few minutes less.

Banana Oatmeal Pancakes

Sunset Recipe Annual 1988 Edition

www.sunset.com

3/4 cup quick-cooking rolled oats
2/3 cup whole wheat flour
1/4-1/2 teaspoon salt (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 medium-size ripe banana, mashed
3/4 cup buttermilk
About 2 tablespoons salad oil

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

In another bowl, mash the banana with an electric mixer or a fork (you should have about 3/4 cup).

With mixer or fork, beat egg with the mashed banana until blended. Add buttermilk and 2 tablespoons oil; mix until smooth. Add the dry ingredients and stir until blended.

Heath an electric griddle to 350 (or place a 10-12-inch frying pan over medium heat until a drop of water sizzles on it). Brush griddle lightly with oil. Spoon 3 tablespoons batter per pancake onto griddle; cook until top of pancake is set and bottom is medium brown, about 2 minutes. turn pancakes, cook until medium brown, 1 1/2 minutes more. Repeat with remaining batter.

Makes 10 pancakes.


                                                                                                                Lois Anderson
                                                                                                               Truckee, California      

Note: Mine cooked quicker. I sprinkled with chopped pecans and drizzle some honey.

Sopapillas

Angie Baker

www.allrecipes.com

Sopapillas are a fried pastry that originated in New Mexico some 200 years ago. They are popular in Hispanic culture and can be eaten either salty or sweet.

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons shortening
1 1/2 cups warm water
2 quarts oil for frying

In a large bowl, stir in flour, baking flour, salt and shortening. Stir in water. Mix until dough is smooth.
Cover and let stand for 20 minutes.

Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. Heat oil in deep fryer until 375 F (190 C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

Makes 24

Note: The dough has to be rolled out thin in order to puff up properly. I learned this the hard way.

Tri-Color Pasta Salad

Mel's Kitchen Cafe
www.melskitchencafe.com

Great for potlucks, picnics and BBQs.

1 (12 oz) tri-color rotini pasta salad, cooked and drained
3 roma tomatoes, diced
1 can black olives sliced
1/4 cup red onion finely diced
3/4 cup Parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons saute spice (equal parts of black pepper, salt and garlic powder)
1/2- 1 cup tasted pine nuts

Cook pasta and drained, coat with Caesar dressing while warm. Ass the rest of the ingredients minus the pine nuts and toss.

Top with toasted pine nuts. Refrigerate until ready to serve.

Blonde Brownies

Recipe by Jane Cleghorn

This recipe comes from a Relief Society Cookbook that her mom gave Jane in 1972.

2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/4 cups brown sugar
3 eggs
1 cup chocolate chips


Melt butter in large in large saucepan. Blend in brown sugar. Cool slightly. Beat in eggs one at a time. Add flour, baking powder and salt. Mix in chocolate chips. Spread in a greased (Pam) 15 x 10 pan or use a 9 x 13-inch pan.

Bake at 350 f for 25-30 minutes depending on your oven. It will only take 20-15 minutes in a 15 x 10 pan but it will take 25-35 minutes in a 13 x 9-inch baking pan. The softness comes from not overbaking.

Oatmeal Mix

I do not like cold cereal, I love hot cereal instead. A good friend of mine gave me this recipe. She got it from  magazine she could not remember the name.

2 cup old fashioned rolled oats

1/4 cup packed brown sugar

1/3 cup oat bran

1/2 cup pecans, toasted in the oven at 350 F for 10 minutes stirring once

2/3 cup non-fat dry powdered milk

2 teaspoons cinnamon

1/4 teaspoon salt

Mix all the ingredients and store them in a jar.

How to prepare:

Mix 1/3 cup of oatmeal mix with 2/3 cup water. Boil at medium speed stirring frequently to avoid lumps. Let it bubble and thicken, about 8-10 minutes.

Serve with dried fruit, honey and fresh fruit if desired.

Barbecued Chicken Pizza

Better Homes and Gardens, Annual Recipes 1998
www.betterhomesandgardens.com

1 10-oz pkg refrigerated pizza dough

1/2 of a 32 container (about 2 cups) shredded cooked chicken in barbecue sauce (I baked 1/2 lb chicken breast with seasoned salt. Then, I shredded the chicken and added some barbecue sauce)
1 8-oz pkg shredded four or five-cheese pizza cheese
1/4 cup snipped fresh cilantro

My personal touch: Red onion strips

Lightly grease a 15x10x1-inch baking pan. Unroll the pizza dough into greased pan, pressing out the dough with your hands to a 12x10-inch rectangle. Build up the edges slightly. Bake dough in a 425 F oven for 7 minutes. Remove from oven.

Spread the shredded cooked chicken in barbecue sauce evenly over the hot crust. Sprinkle cheese and cilantro over chicken. Bake 12-15 minutes or until lightly browned. Cut into wedges.

Makes 6 main-dish servings

Bran Muffins

Cooks Illustrated
www.cooksillustrated.com

1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, softened
1/2 cup dark brown sugar plus 2 tablespoons dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup buttermilk plus 3 tablespoons buttermilk
1 1/2 cups wheat bran
1 cup raisins

Adjust oven rack to lower middle position and heat oven to 375 F.

Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.

Add brown sugar,  increase speed to medium-high and beat until combined and fluffy, about 1 minute longer.

Add eggs one at a time, beating thoroughly before adding the next.

Beat in vanilla, molasses and sour cream until thoroughly combined and creamy, about 1 minute longer.

Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.

Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin, each mold measuring 1 cup) with cooking spray.

Divide batter evenly using ice cream scoop or spoon.

Bake until a toothpick inserted in center withdraws cleanly of with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Makes 12 small muffins or 6 jumbo muffins

Note: I used coconut oil instead of butter. I got 18 regular muffins and only baked them for 15 minutes and they were ready.

Creamy Orzotto Primavera

I came up with this recipe due to my love for orzo.

1 medium yellow onion, chopped
3 garlic cloves minced
1 tablespoon olive oil
1 1/2 cups uncooked orzo
2 (14 oz each) cans chicken broth
3/4 cup dry white wine
1 bunch fresh asparagus (thin stalks are better), tough part of the stalks trimmed and discarded and the remaining stalk chopped
1/2 cup frozen peas, thawed
8 sun-dried tomato halves, thinly sliced (optional)
2 tablespoons fat-free cream cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried parsley flakes
Salt
Ground black pepper
Extra chicken broth

In a big saucepan, heat up the oil at medium-high heat. Cook the onion until tender for about 3 minutes. Stir in the garlic and cook for 1 minute. Add the white wine and 1 can chicken broth and combine well. Stir in the orzo and bring to a boil, uncovered. Cook stirring frequently to avoid scorching. At minute 5 of cooking time, add the asparagus. Continue to add chicken broth as soon as the liquid evaporates, little by little until you use most of it. Add the frozen peas, thawed and tomato slices. and remaining chicken broth. Keep cooking until the pasta is tender.

Finally add the cream cheese, Parmesan cheese, parsley flakes,salt and pepper and combine well to melt the cream cheese. If it gets too dry, add some extra hot chicken broth little by little and mix well.

Serve immediately.

Makes 6-8 servings

Slow-Cooker Hula Chicken

Taste of Home Magazine
www.tasteofhome.com

6 bacon strips, divided
6 chicken boneless skinless chicken thighs (about 1 1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped red onion
1 cup crushed pineapple, drained
3/4 cup BBQ sauce

Cut 3 bacon strips in half, cook until partially cooked but not crisp. Drain on paper towels.

Season chicken with salt and pepper; place in a 3-quart slow-cooker. Top each thigh with a half a piece of bacon. Top with onion, pineapple and barbecue sauce.

Cover and cook on Low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.

Yield: 6 servings

Soft and Chewy Granola Cookies

Pillsbury, Cookie Recipes to Treasure
www.pillsbury.com

3 cups rolled oats
1 1/2 cups Pillsbury's BEST all-purpose or unbleached flour
1 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
1/2 cup honey
1 1/2 teaspoons vanilla
2 eggs
1/2 cup raisins
1/2 cup chopped almonds
1/4 cup sesame seeds
1/4 cup sunflower nuts (I used shelled pumpkin seeds)

Heat oven to 375 F. Lightly greased cookie sheets. Lightly spoon flour into measuring cup; level off. In medium bowl, combine oats, flour, wheat germ, baking powder, salt; mix well. Set aside. In large bowl, beat brown sugar, margarine and honey until light and fluffy. Add vanilla and eggs; blend well. Stir in flour mixture. Add raisins, almonds, sesame seeds and sunflower nuts; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake at 375 F for 7-8 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

Makes 5 dozen cookies

HIGH ALTITUDE- ABOVE 3500 Feet. No change.

Chicken Fajita Spaghetti

I saw a Chicken Fajita Spaghetti recipe on the Taste of Home website. Great idea.
I decided to make some changes since I know what my family likes.

1/2 lb chicken breast, cut into strips
1 tablespoon vegetable oil
1/2 small red bell pepper cut into strips
1/2 small green bell pepper cut into strips
1/2 small orange pepper, cut into strips
1/2 small orange pepper cut into strips
1/2 medium yellow onion, sliced
1 garlic clove, minced
1 cup Picante sauce
1/2 cup water
1 teaspoon fajita seasoning, divided in half
Fresh chopped cilantro

8 ounces spaghetti, cooked and drained (whole wheat or regular)

In a big skillet heat the oil. Cook the chicken sprinkling 1/2 teaspoon fajita seasoning and cooking until no longer pink. Add the onions and cook for 2 minutes, Add the garlic and peppers and cook for 1-2 minutes.

Stir in the Picante sauce, water and remaining fajita seasoning into the chicken mixture and combine well. Cook for a couple of minutes and sprinkle with cilantro before serving.

Serve over hot cooked spaghetti.

Makes 4 servings

Note: Sprinkle some shredded Cheddar cheese if desired

Five-Spice Apple Cookies

Cookie Recipes to Treasure, Pillsbury
www.pillsbury.com

3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon each: ground allspice, ground cardamon and ground ginger and nutmeg
2 cups rolled oats
1 cup (1 medium) apple, shredded

Heat oven to 375 F. Lightly grease cookie sheets. In large bowl, beat sugar, brown sugar and margarine or butter until light and fluffy. Add vanilla and eggs, blend well.
Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, salt, cinnamon, allspice, cardamon, ginger and nutmeg; mix well. Stir in oats and apple. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.

Bake at 375 F for 9-11 minutes or until light golden brown. Cool  1 minute; remove from cookie sheets.

Makes 4 dozen cookies

HIGH ALTITUDE -Above 3500 feet: No change.

My personal touch: Since I love nuts, I would add 1/2 cup chopped walnuts.

Randy's Favorite Rhubarb Cake

1/2 cup butter softened
1 1/2 cups brown sugar, firmly packed
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon fresh lemon juice
1 cup milk
2 cups coarsely chopped rhubarb

Topping:

1 -1 1/2 cups shredded coconut
2 teaspoons cinnamon
1 cup granulated sugar
1 cup chopped walnuts or pecans

In a large mixing bowl, cream butter with brown sugar and vanilla until the mixture is well blended and fluffy.
Add the egg and beat into the sugar mixture.

In a large bowl, sift the dry ingredients. Combine the milk with the lemon juice and let it rest for 10 minutes.
Add it alternately with the flour mixture to the creamed mixture beginning and ending with the dry ingredients. Beat after each addition just enough to blend.

Gently fold the rhubarb into the batter. Spoon into greased and floured 9 x 13 x 2-inch baking pan spreading evenly.

In a small bowl, mix the topping ingredients together and sprinkle evenly over the top of the cake.

Bake in a preheated 350 F for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for at least 25 minutes. Then, cut into squares and serve warm with whipped cream.

Note: If the coconut browns to quickly, cover with a piece of aluminum foil.

Five-Spice Chicken Noodle Soup

Better Homes and Garden, The Ultimate Soups and Stews

www.betterhomesandgardens.com

2 cups water
1 (14 oz) can reduced-sodium chicken broth
2 green onions, thinly-bias sliced
2 teaspoons soy sauce
1/4 teaspoon five-spice powder
1/8 teaspoon ginger
2 cups chopped bok choy
1 medium red pepper, thinly sliced into strips
2 oz dried Somen noodles, broken into 2-inch lengths or 2 oz dried fine noodles
1 1/2 cups chopped cooked chicken
2 garlic cloves, minced

In a large saucepan, combine water, broth, green onions, soy sauce, five-spice powder and ginger. Bring to boiling. Stir in bok choy, red pepper strips and noodles. Return to boiling. Reduce heat. Boil gently uncovered 3-5 minutes or until noodles are just tender. Stir in chicken. Heath through.

Makes 4 servings

Low-Fat Alfredo Fettuccine with Grilled Lemon Chicken

8 oz fettuccine or penne pasta (whole-wheat type or regular)
Salt
Water

Cook the pasta in salted water following the package instructions. Drain and keep warm.

While the pasta is cooking, make the Alfredo Sauce and grill the chicken.

Alfredo Sauce:

1 tablespoons olive oil
1 tablespoon butter
1 teaspoon minced garlic
2 1/4 tablespoons all-purpose flour
1 cup warm 1 % milk
1 cup reduced-sodium chicken broth
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/2 cup - 2/3 cup grated Parmesan cheese
4 cups fresh baby spinach
1 tablespoon shredded Parmesan cheese for topping when dish is done

Heat the oil and butter in a big skillet. Add the garlic and cook on low heat for 1-2 minutes. Add the flour and stir using a wire whisk to avoid lumps. Stir in the milk little by little mixing well to avoid lumps. Add the chicken broth and combine well. Cook to thicken the sauce. Add the black pepper and Italian seasoning. Finally add the spinach and let it wilt for 2 minutes. Stir in the Parmesan cheese and combine well.
Add the pasta and mix thoroughly.

Grilled Lemon Chicken:

3/4 lb chicken breast fillets
Salt to taste
Black pepper to taste
2 tablespoons fresh lemon juice
1 teaspoon Canola oil

Marinade chicken for 1 hour in the refrigerator. Then, grilled until no longer pink.

Top the pasta with the sliced grilled chicken breast and sprinkle some shredded Parmesan on top.

Makes 3-4 servings

Fruit' n Juice Breakfast Shake

Dole
www.dole.com

1 extra-ripe medium DOLE banana
3/4 cup DOLE Pineapple juice
1/2 cup lowfat vanilla yogurt
1/2 cup DOLE fresh frozen blueberries

Combine all ingredients in blender. Process until smooth/

Makes 2 servings