Broccoli-Cheddar Puff

INGREDIENTS
6 tbls butter or margarine
6 tbls all-purpose flour
1/2 tsp salt
1/8 tsp ground red pepper (cayenne)
2 1/4 cup whole milk
2 cups shredded sharp Cheddar cheese
4 head broccoli
1 head cauliflower
7 large eggs, separated
½ lb bacon, chopped
small onion, chopped
DIRECTIONS
1. Fry up bacon and onion, crisp
2. Chop up broccoli and cauliflower into bite-sized chunks, and in stir bacon and onion mixture; place into your greased casserole dish (should comfortably fit, with some headroom for the puff)
3. Melt butter in a large saucepan; and flour, sauté on low heat for a minute or so, to cook out the floury taste, add salt and pepper.
4.Gradually stir in milk, cooking until it boils and thickens, stirring often. Lower heat, and add cheese stirring just until it melts; remove from heat.
5. In small bowl, with fork, lightly beat egg yolks. Stir in about 1/2 cup cheese sauce. Gradually pour egg-yolk mixture into cheese sauce, stirring rapidly to prevent curdling. Cool slightly; meanwhile, preheat oven to 325º F.
6. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one third of whites into cheese mixture. Fold cheese mixture gently back into remaining whites.
5. Pour sauce over veggies into prepared casserole. Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Serve immediately.

Baked Jalapeno Poppers

Ingredients

* 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
* 6 ounces cream cheese, softened
* 1 1/2 cups grated Monterey Jack or mozzarella cheese
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne, or less, to taste
* 2 large eggs
* 2 tablespoons milk
* 8 teaspoons Essence, recipe follows
* 1 cup panko crumbs, or fine dry breadcrumbs
* 1/2 cup all-purpose flour

Directions

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.

In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.

Remove from the oven and serve immediately with cold beer.
*Essence (Emeril's Creole Seasoning)

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Peanut Butter Blossoms

Ingredients:
• 1/2 cup Shortening
• 1/2 cup Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped

Directions:
1. HEAT oven to 375°F.
2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. BAKE 10 to 12 minutes or until golden brown.
6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Yield: 4 Dozen Cookies

One-Dish Lemon Chicken Bake

Ingredients (Serves 6)

1 pint	grape tomatoes
2	small zucchinis, sliced on a bias, 1/4-inch thick
1 cup	green and black olives, pitted
1/3 cup	lemon zest
3 tbsp	capers, rinsed
8-10	fresh thyme sprigs
1/4 cup	olive oil
6	boneless, skinless chicken breasts, tenders removed

Instructions

1. Preheat oven to 450 F. Toss all ingredients except chicken with oil, and place in a 9- x 13-inch baking dish. Place chicken on top, spooning some vegetables onto chicken. Season with salt and pepper.
2. Bake 15–18 minutes, tossing mixture and turning chicken once, until chicken is cooked through.

Grilled Flank Steak Sandwich

Ingredients (Serves 6 )

2 tbsp	each chopped fresh thyme, rosemary and parsley
2 cloves	garlic, minced
2 tbsp	balsamic vinegar
8 tbsp	olive oil
1	flank steak (about 2 lb)
1	shallot, finely chopped
½ cup	pitted, chopped green olives
8	campari tomatoes, roughly chopped
3 tbsp	capers, rinsed
12 slices	crusty bread, 3/4-inch thick
2 cups	arugula

Instructions

1. Preheat barbecue to medium-high. In a small bowl, combine herbs, garlic, vinegar and 3 tablespoons oil. Season with salt and pepper and rub into steak. Set steak aside.
2. In same bowl, combine shallot, olives, tomatoes and capers and toss with 3 tablespoons oil.
3. Grill steak, 5 minutes per side for medium rare, transfer to a cutting board and let rest 5 minutes before slicing thinly across grain.
4. Brush bread with remaining oil and grill. Place 1 piece toast on each plate, cover with a few arugula leaves, steak, tomato-olive relish and top with remaining toast.

Osso Bucco

Ingredients (Serves 6)

¼ cup	olive oil
3	carrots, roughly chopped
1	medium onion, roughly chopped
3	stalks celery
6	pieces of veal shank
2 cloves	garlic, peeled and crushed
½ bunch	chopped Italian parsley
8	fresh sage leaves
½ cup	white wine
1	28-oz can crushed tomatoes
2 tbsp	tomato paste
1 cup	instant polenta or 1 can white cannellini beans, drained

Instructions

In the A.M. Add all ingredients except polenta or beans to a slow cooker and switch on.

1. Pour olive oil into the bottom of a slow cooker. Add carrots, onion and celery.
2. Place veal shanks over vegetables. Scatter garlic, Italian parsley and sage leaves around veal.
3. Pour in white wine, crushed tomatoes and tomato paste. Season generously with salt and pepper. Set pot to low heat and cook for a minimum of 6 hours.

In the P.M. Just before serving, cook instant polenta or add 1 can drained white cannelloni beans to slow cooker to round out the meal.

Green Curry Shrimp

Ingredients (Serves 6)

1 tbsp	vegetable oil
18	jumbo shrimp, peeled and deveined
½ tbsp	minced garlic
¼ cup	green curry paste
1 ½ cups	vegetable stock
1	398-ml can coconut milk, shaken well
6 cups	small broccoli florets
1 ½ cups	frozen peas
	Thai basil, for garnish

Instructions

1. In a large, non-stick skillet, heat oil over medium-high. Add shrimp and garlic, and sauté until shrimp is pink, about 4 minutes. Transfer to a bowl and set aside.
2. Return skillet to heat, add curry paste, stock and coconut milk, and whisk to combine. Simmer until slightly thick, about 2 minutes.
3. Stir in broccoli and cook 2 minutes. Add shrimp and peas and heat through. Serve with steamed rice and garnish with basil.

Crockpot Mac N' Cheese

• 16ozs cooked pasta
• 1 lg can evaporated milk
• 2 cups milk
• 1/2 cup melted butter
• 1 tsp salt
• 2 eggs beaten
• 2 cups grated cheddar cheese
• 1 cup grated gruyere
• 1 cup crumbled roquefort
• crisp cooked bacon, crumbled to taste

Mix all ingredients except bacon in crock pot and cook on low for 2.5-3.5 hours, stirring occasionally. Stir in bacon, and add some extra cheese to the top about 1/2 hour before serving.

Puppy Chow

Ingredients
9 cups Corn Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Preparation Directions
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Fish Chowder (serves 4)

INGREDIENTS
1 tablespoon butter
1 cup chopped onion
2 fresh mushrooms, sliced
1/2 stalk celery, chopped
2 cups chicken stock
2 cups diced potatoes
1 pound cod, diced into 1/2 inch cubes
salt to taste
ground black pepper to taste
1/2 cup clam juice
1/4 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk

DIRECTIONS
1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
2. Add chicken stock and potatoes; simmer for 10 minutes.
3. Add fish, and simmer another 10 minutes.
4. Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk.
Serve with crusty bread.

Beef & Broccoli Stir Fry

INGREDIENTS
Sauce:
1/2 cup beef broth
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar

2 tablespoons oil
2 cups fresh broccoli florets
1 cup fresh pea pods
1 red bell pepper, cut into strips
1 small onion, sliced
2 tablespoons rice wine vinegar
1 pound boneless top round or sirloin steak, slightly frozen, cut into thin strips
1 garlic clove, minced
Hot cooked rice

DIRECTIONS
1. In small bowl, combine all sauce ingredients; mix well. Set aside.
2. In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute.
3. Add 2 tablespoons cooking wine. Cover; cook 1 to 2 minutes. Remove from pan. Heat remaining tablespoon oil; add meat and garlic. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently.
4. Add vegetables; cook until thoroughly heated. Serve over cooked rice.

Chimichangas

1/2 lb extra lean ground beef
2 tbsp diced green chiles
1 tsp oregano
1 tsp cumin
2 tsp chili powder
8 oz tomato sauce
1 small onion, finely chopped
1/3 cup cheddar cheese
1 garlic clove, minced
4 tortillas
Pam

Preheat oven to 400 degrees. Cook hamburger in skillet that is lightly sprayed with Pam. Add garlic, cumin, chili powder, chiles, tomato sauce and oregano and simmer for about 5 minutes, until the sauce thickens a bit.

On a Pam sprayed cookie sheet, fill each tortilla with a good scoop of goo (I had extra since I used extra meat but try to keep it as even as possible). Roll the tortilla up, pushing in the sides then rolling it. They will be thick and that is ok! Spray the tops of the tortillas so they glisten and bake about 20 minutes or until crisp.

Serve w/refried beans and/or spanish rice

Jan Hagels

Jan Hagel cookies are a traditional Dutch holiday sweet. They are very thin, light and flaky.
Makes about 50

1 cup butter, softened
1 cup granulated sugar
1 egg yolk
2 cups sifted flour
1/2 teaspoon cinnamon
1 egg white
1 teaspoon water
8 ounces sliced almonds

Pre-heat oven to 325 F. Beat together butter, sugar and egg yolk with an electric mixer until light and fluffy. Stir in flour and cinnamon. Separate dough into 3 portions and spead thinly over 3 small baking sheets (or 2 larger ones). Beat egg white and water in a small bowl until frothy. Spread over dough. Arrange the almonds in a mosaic pattern on top. Bake for 15 to 20 minutes or until golden brown. Remove from oven and slice into diamond shapes while hot.

Spiced Apple Cider

This is a favorite on a cold winter evening curled up in front of a fireplace or a fantastic holiday treat for parties and guests. For the more adventurous, add a little apple brandy to spice things up.

• 1 gal. unfiltered apple cider
• 1 cup brown sugar
• 6 oz. frozen lemonade
• 6 oz. frozen orange juice
• 1 tbsp. whole cloves
• 1 tbsp. whole allspice
• 1 tsp. ground nutmeg
• 5-6 whole cinnamon sticks

Combine unfiltered apple cider, brown sugar, frozen lemonade and frozen orange juice in a large pot. Place the spices in a cheesecloth and tie into a ball using twine or a string. Float the bundle in the liquid and warm over medium-low heat for 30 - 60 minutes. Leave it over low heat all night for holiday guests — if it lasts that long!

Orzo Risotto

Risotto is such a wonderfully versatile dish. This version is fantastic on its own, or add any number of your favorite things.

• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 lb. orzo (rice-shaped pasta)
• 1/2 cup small diced onion
• 2-3 cloves minced fresh garlic
• 1/2 cup dry white wine
• 4 cups chicken stock
• 2 tbsp chopped parsley
• 1/2 cup grated parmesan

Heat oil and butter in a saucepan. Add orzo and toast lightly - about 3 minutes. Add the onions and garlic, stir and cook until soft. Add wine, stir and deglaze about 1 minute. When wine has nearly evaporated, add 2 cups of stock, stirring until absorbed. Add the remaining stock, salt and pepper and cook until absorbed. Remove from heat, add chopped parsley and cheese and season to taste.

Steak and Mushroom Pie w/ Guinness

2 tbsp oil
1 kg stewing steak, cut into cubes
250g flat mushrooms, quartered
1 tbsp coarse-grained mustard
1 onion
2 tbsp plain flour
1 stubby Guinness beer
500ml beef stock
salt and pepper to taste
sheet of frozen puff pastry
beaten egg to glaze

Directions
Heat oil in frying pan, add beef, a few pieces at a time, and fry until evenly browned.

Drain and put aside. Fry onion until softened, add mushrooms and cook a further 3 minutes. Return meat to the pan, sprinkle flour and mix well. Add Guinness and stock, mustard and seasoning. Cover and cook in a casserole dish at 180C for 1 1/2 hours.

Spoon the beef mixture into a 1 1/2-litre pie dish and cool. Keep extra sauce. Place dish on top of pastry and trim. Cut trimmings into thin strips.

Brush edge of dish with water and place strips on dish edge. Brush with water. Place lid in position and press edges together, trim pastry if needed. Brush pie with egg.

Cook at 200C for 55 minutes, cover with foil if over-browning. Reheat extra sauce and serve with pie.

Corn Casserole

• 2 16.5 oz cans yellow cream corn
• 2 cups shredded cheddar cheese
• 1 4 oz. can chopped green chiles (drained)
• 1/2 cup finely chopped white onion
• 1 cup milk
• 2 large eggs (lightly beaten)
• 1 cup yellow corn meal
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon baking soda

Combine first 6 ingredients in a large bowl. Mix remaining ingredients in a separate bowl. Fold into the corn mixture. Pour into a lightly greased 11 x 7 x 1.5 dish. Bake at 350 Fahrenheit for 50 minutes or until knife comes out clean.

Zucchini Grinders (serves 2)

INGREDIENTS

* 1-1/2 teaspoons butter
* 1 medium zucchini, cubed
* 1/2 pinch red pepper flakes
* salt and pepper to taste
* 1/2 cup marinara sauce
* 2 med bocconcini (2" diameter)
* 2 (6 inch) French or Italian sandwich rolls, split

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
3. Slice bocconcini into 1/4" thick slices, and lay into bun. Spoon a generous amount of the zucchini mixture into each sandwich roll. Close the rolls, and wrap individually in aluminum foil.
4. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted. The bocconcini will be stringy and gooey and delish.

Parmesan Crusted Pork Chops and Oven Potato Wedges

*Courtesy of Nikki and Giia Di Laurentis

Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil

Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.


OVEN POTATO WEDGES

Nikki made this one up so there really are no measurements. Cut 4-5 small potatoes into wedges. Rinse in cold water and dry. Put them in a medium bowl and sprinkle in salt, pepper, garlic powder, cayenne pepper, chili powder and parsely (or whatever spices you want). Pour in 2-3 tablespoons of olive oil and toss to coat. Place in a single layer on a cookie sheet and cook at 400 degrees until golden brown (about 20-30 minutes). I like to put mine under the broiler for a few minutes to make them extra crispy.

MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug   Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).

Chicken Noodles Romanoff

Serves: 6

This rich and cheesy dish is fit for a Tsar - or Tsarina. Pairs excellently with a Caesar salad - a noble meal, indeed!

Ingredients:

5 cups medium egg noodles
2 cups chopped cooked chicken
1 cup sour cream
1 cup 2% cottage cheese
1/2 cup grated sharp Cheddar cheese
1 tablespoon onion flakes
1/2 teaspoin Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon garlic powder


1/2 cup grated sharp Cheddar cheese

Directions:

Cook noodles in boiling salted water in large uncovered saucepan or Dutch oven for 6 to 8 minutes, stirring occasionally, until tender but firm. Drain. Return to same saucepan.
Add next 9 ingredients. Stir. Transfer to greased 3 quart casserole.
Sprinkle with second amount of Cheddar cheese. Bake, uncovered, in 350°F oven for 30 to 40 minutes until heated through.

Chicken Pot Pie

*From the Nest.com

This tasted absolutely incredible. Certainly not dietetic, but so good. I used 2 cups of whipping cream and 2 cups of 1% milk instead of 4 cups of heavy cream. I just wasn't sure what "heavy cream" was exactly. I think it might have been too rich with all heavy cream anyway. I also thickened the sauce a bit more with about a tbsp of cornstarch. I like my pie filling to be really thick. Not gelatinous, but thick. It's a fine line.

Ingredients:
2 tablespoons extra virgin olive oil
2 1⁄2 pounds boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1⁄3 cup unsalted butter (2⁄3 stick)
1⁄2 small yellow onion, finely chopped (1⁄4 cup)
2 cloves garlic, minced
1⁄3 cup all-purpose flour
4 cups heavy cream
2 chicken bouillon cubes
2 cups frozen green peas
2 cups cooked diced carrots
Pinch ground nutmeg
1⁄4 cup chopped fresh parsley
All-purpose flour for dusting
1 sheet frozen puff pastry (from a 17.5-ounce package), thawed
1 large egg, lightly beaten
Directions:

1. Preheat oven to 350°F. In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper. Cook the chicken in the oil for 12 to 15 minutes or until cooked through, reducing the heat if necessary. Transfer the chicken to a paper towel-lined plate to drain. When it is cool enough to handle, chop it into bite-size pieces.
2. In the same skillet, melt the butter over medium heat. Add the onion; cook and stir for 3 minutes. Add the garlic; cook and stir for 30 seconds. Stir in the flour; cook and stir for 1 minute.
3. Slowly pour in the cream, then stir in the bouillon cubes. Stir in the chicken, peas, carrots, nutmeg, and salt and pepper to taste. Simmer for 1 to 2 minutes or until thickened. Stir in the parsley. Pour the mixture into a 9-inch round baking pan.
4. On a lightly floured surface, unfold the pastry and cut out a 10-inch circle. Using a sharp knife, lightly crosshatch the circle’s surface. Place the pastry circle over the vegetables, tucking the excess dough down into the edges of the pan. Brush the crust lightly with the beaten egg.
5. Bake about 35 minutes or until the crust is puffed and golden. Let stand for 5 minutes before serving.

BLOODY EYEBALL CUPCAKES

For the cupcakes:

1 3 / 4 cups all-purpose flour
1 1 / 2 teaspoons baking powder
3 / 4 teaspoon salt
1 cup sugar
12 tablespoons (1 1 / 2 sticks) unsalted butter, softened but still cool, cut into 12 pieces
3 large eggs
3 / 4 cup milk
1 1 / 2 teaspoons vanilla extract
For the filling:
6 tablespoons seedless raspberry jam
4 drops red food coloring
3 tablespoons light corn syrup
For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups powdered sugar
1 1 / 2 tablespoons milk
1 1 / 2 teaspoons vanilla extract
1 / 8 teaspoon table salt
15 drops white food coloring (optional)
To decorate:
12 small red gum balls
2 3 / 4 -ounce tubes red decorating gel
To make the cupcakes, adjust an oven rack to the middle position. Heat the oven to 350 F. Lightly coat two 6-cup muffin tins with baking spray. Alternatively, coat the tins with cooking spray, then dust with flour and tap to remove any excess.

In a large bowl, use an electric mixer on low to combine the flour, baking powder, salt and sugar. Add the butter, a piece at a time, and beat until the mixture resembles coarse sand, about 3 minutes.

Add the eggs, one at a time, and mix until combined. Add the milk and vanilla, then increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.

Fill the muffin cups three-quarters full (do not overfill) with batter. Bake until a toothpick inserted at the center comes out clean, about 18 to 20 minutes. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack to cool completely.

To make the filling, in a small bowl whisk together the jam, food coloring and corn syrup. Set aside.

When the cupcakes have cooled, cut a cone of cake out of the center of each. To do this, insert the tip of a paring knife at a 45-degree angle about 1 / 8 inch from the top edge of the cupcake and cut all the way around the top (cutting about 3/4 inch into the cupcake).

Remove the cone of cake from the center. Cut away all but the top 1 / 4 inch of the cones, leaving only small disks of cake. Set aside.

To fill the cupcakes, spoon about 1 / 2 tablespoon of the filling into the cavity of each cupcake. Gently place the disks of cupcake over the filling, being careful not to press too hard. You do not want the filling to ooze out.

To make the frosting, in a large bowl use an electric mixer on high to beat the butter until light and fluffy, about 30 seconds. Slow the mixer to low and add the powdered sugar, 1 / 2 cup at a time, and mix until combined.

Increase the mixer to high and beat until pale and fluffy, about 1 minute. Reduce speed to medium and add the milk, vanilla and salt. Increase speed to high and beat until fluffy, about another 30 seconds. If desired, beat in white food coloring.

Spread a generous amount of the frosting over each cupcake, being careful not to detach the top disk of cake. Place one gum ball in the frosting at the center of each cupcake to form the pupil.

Use the red decorating gel to draw veins in the frosting radiating outward from the pupil.

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 12

Ljubica’s Apple Cake

3 cups flour
1 ½ cup sugar
3 tsp baking powder
1 tsp salt
1 tsp vanilla
4 eggs slightly beaten
¼ cup orange juice
1 cup oil
3 cup cut up apples

Mix dry ingredients make a hole in the middle & add the rest of the ingredients.
Mix well with wooden spoon (dough is very thick).
Spread just over ½ dough on pan (13 x 9”), place apple,
Sprinkle with sugar & cinnamon , pour rest of dough on top in strips.
Bake 1 hr at 350º (but check with tooth pick if it comes out clean).

Bread Bowl Artichoke Dip

• 2 16-oz (500 g) sourdough bread rounds (about 6-in./15-cm diameter), divided
• Vegetable oil
• 4 oz (125 g) cream cheese, softened
• 1⁄2 cup (125 mL) milk
• 1 Can (398 mL) artichoke hearts in water, drained and chopped
• 1 40-g envelope or one 51-g box (2 envelopes) vegetable soup mix
• 1 garlic clove, pressed
• 2 Tbsp lemon juice
• 8 oz (250 g) sour cream
• Grated Parmesan cheese

Preheat oven to 450°F (230°C).
Slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 41⁄2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip.
Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes.
Place bread bowl on center of cookie sheet and arrange bread cubes around bowl; spray with vegetable oil.
In bowl, whisk cream cheese until smooth using a whisk. Add milk to cream cheese; whisk until smooth.
Add artichokes, soup mix and garlic
Mix well. Microwave on HIGH 5-7 minutes or until hot (do not boil).
Stir lemon juice and sour cream into hot artichoke mixture; pour into bread bowl.
Grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lay top of Bread against bread bowl.
Bake 12-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Bechamel Sauce

Cook Time: 20 minutes

Ingredients:

• 2 cans of evaporated milk (14.5 ounce cans)
• 8 tablespoons of cornstarch (or cornflour)
• 4 cups of water
• 2 eggs, beaten
• 1/2 cup of grated kefalotyri cheese (or pecorino)
• 1 tablespoon of butter-flavored vegetable shortening or butter
• 1 teaspoon of salt
• pinch of grated nutmeg

Preparation:

In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk. Lower the heat to medium and add the second can of milk, the salt, and shortening or butter. Continue to whisk until the sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so the eggs don't cook) until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.
Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).
Storage & Reheating
Béchamel can be refrigerated for one day (not more). It can be reheated using a double boiler (stirring constantly) or in the microwave, covered, vented, on medium power. Microwave time depends on the amount to be reheated and the microwave's wattage, so check every couple of minutes.

Pastitsio

Prep Time: 1 hours, 15 minutes
Cook Time: 1 hours,
Ingredients:

• 1 1/2 pounds of bucatini pasta (or other tubular pasta like penne, ziti #2 etc.)
• 1 cup of olive oil
• 1-2 cloves of garlic, finely minced
• 1 1/4 cup of chopped onions
• 1 1/2 pounds of ground beef
• 2 1/2 cups of peeled, chopped plum tomatoes
• 1 1/2 teaspoons of ground cinnamon
• 6 whole cloves
• sea salt
• 20 or more ground peppercorns (to taste)
• 1 1/4 cups of grated kefalotyri cheese (or pecorino)
• 1/2 cup of breadcrumbs
• béchamel sauce with cheese or basic béchamel

Preparation:

Make the Meat Sauce
Sauté the onions until translucent in 2 tablespoons of olive oil in a large heavy-bottomed frying pan. Add meat and continue to stir until lightly brown. Add the tomatoes, cinnamon, cloves, garlic, salt, and pepper and stir well to combine. Reduce heat and simmer until liquid has been absorbed, about 30-35 minutes. This is very important - the meat mixture should be as dry as possible without sticking to the bottom of the pan. Set meat mixture aside, uncovered, and allow to cool.
Preheat oven to 350F (160C). Lightly grease a baking or roasting pan approximately 11 X 14 X 3 inches high.
Prepare the Pasta
While the meat is simmering, prepare the pasta. Cook until slightly underdone, drain, toss with a couple of tablespoons of olive oil to prevent sticking, and set aside.
Make the béchamel sauce with cheese.
Spread the breadcrumbs evenly on the bottom of an 11x15x3-inch baking pan. Use 1/2 the pasta for the first layer and sprinkle with 1/2 cup of the grated cheese. Remove cloves from the sauce, add the meat sauce evenly over the pasta, and sprinkle with 1/2 cup of the grated cheese. Add the remaining pasta on top. Carefully pour the béchamel over the top and use a spatula to spread evenly.
Bake at 350F (160C) for 30 minutes, then sprinkle the remaining 1/4 cup of grated cheese on top, and continue to bake for another 15 to 30 minutes until the sauce rises and turns golden brown.
Remove pan from oven and allow to cool before serving (Pastitsio is served warm, not hot).
Yield: serves 6-8
Notes: This dish can be prepared the day before, all the way to the béchamel sauce, refrigerated overnight, and cooked the next day after adding the sauce.

Ground Beef Quiche

PREP TIME 15 min; COOK TIME 35 min; READY IN 50 min; SERVINGS 6

INGREDIENTS

• 1/2 pound ground beef
• 1 1/2 cup broccoli florets, cut small
  
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 3 eggs
• 1/2 cup milk
• 1 cup shredded Cheddar cheese
• 1 cup shredded Swiss cheese
• 1 (9 inch) unbaked pastry shell

DIRECTIONS

1. In a skillet, cook ground beef and onion until beef is browned and onion is tender; drain. Stir in broccoli, salt, oregano, garlic powder and pepper. In a bowl, beat eggs, milk and mayonnaise, stir into meat mixture. Fold in cheeses. Pour into pastry shell. Bake, uncovered, at 350 degrees F or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Tomato Sauce

• 4 tablespoons olive oil
• 1 onion, chopped
• 3 tomatoes, chopped
• 1 tablespoon tomato puree
• 1 cup chicken stock
• fresh basil
  
• salt and pepper to taste

DIRECTIONS

1. In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, chicken stock, salt and pepper. Reduce heat and simmer until reduced to a nice thick consistency. Stir in basil and let cook a few minutes more.
   

Caramel Apple Pork Chops

Serve with mashed potatoes and buttered green beans."

PREP TIME 20 Min; COOK TIME 25 Min; READY IN 45 Min; SERVINGS 4

* 4 (3/4 inch) thick pork chops
* 1 teaspoon vegetable oil
* 2 tablespoons brown sugar
* salt and pepper to taste
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons unsalted butter
* 2 tart apples - peeled, cored and sliced
* 3 tablespoons pecans (optional)

DIRECTIONS

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

This was veeeery tasty. I thought that it might be too sickly sweet, but it was just right. Just be sure not to cook the porkchops for too long, or else they get tough. Really really good way to make porkchops. Caramel sauce isn't that great for you, but hey, you gotta cut loose some times.

Cheesy Fish Fillets with Spinach

From allrecipes.com

PREP TIME 20 Min; COOK TIME 25 Min; READY IN 45 Min; SERVINGS 4

* 2 tablespoons butter
* 2 tablespoons flour
* 1 teaspoon instant chicken bouillon
* 1 dash nutmeg (I used cinnamon; still good)
* dash cayenne pepper
* 1 dash white pepper
* 1 cup milk
* 2/3 cup shredded Swiss or Cheddar cheese
* 1 (10 ounce) package frozen chopped spinach, thawed, well drained (I used fresh, and just sauteed it with some onions first to wilt)
* 1 tablespoon lemon juice
* 1 pound fish fillets (I used red tilapia), cut into serving pieces
* 1/2 teaspoon salt
* 2 tablespoons grated Parmesan cheese
* Paprika

DIRECTIONS

1. Heat butter over low heat until melted. Stir in flour, bouillon, nutmeg, red pepper and white pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk; heat to boiling and cook, stirring constantly, for 1 minute. Add cheese and cook, stirring constantly, just until cheese melts. Set aside. Place spinach in ungreased 12-in. x 7-1/2-in. baking dish or 8-in. square baking dish. Sprinkle with the lemon juice. Arrange fish on spinach; sprinkle with salt. Spread sauce over fish and spinach. Bake, uncovered, at 350 degrees F until fish flakes easily with a fork, about 20 minutes. Sprinkle with the Parmesan cheese and paprika; return to oven for 5 minutes.

Diabetic Exchanges: One serving equals 4 protein, 2 vegetable, 1 fat; also; 307 calories, 860 mg sodium, 108 mg cholesterol, 10 gm carbohydrate, 31 gm protein, 16 gm fat.

I was kind of leery about this. I thought that the cheese sauce would be way to heavy and cloying, but its not. It's quite good. And the nutmeg (or in my case cinnamon) gives it a really nice flavour. But just use a dash...
I had a lot of liquid that was released in the cooking, so I probably could have thrown some raw rice in there with the spinach as the base, and that would have cooked up beautifully. Maybe next time, that's what I'll do.

Creamed Spinach (serves 6)

Ingredients
3 beaten Eggs
8 ounces, shredded Cheese - Sharp Cheddar
1 (10 oz.) package frozen chopped, drained Spinach
1 ( 16 oz. ) carton Cottage Cheese

Cooking Directions
Combine all ingredients and mix well. Spoon into a casserole dish that has been sprayed with cooking spray. Bake 45 minutes at 350 degrees.

Chimichurri Sauce

A savory condiment ubiquitous to the cuisine of Argentina, chimichurri packs a flavorful punch. It's found on virtually every Argentine dining table, where its culinary role is similar to that of ketchup in the United States. There are many versions of chimichurri, but the primary ingredients are always fresh herbs, spicy chili, oil and vinegar, with a texture ranging from smooth to salsalike. This piquant sauce is delicious paired with grilled steak.

Ingredients:

3/4 cup chopped fresh flat-leaf parsley
3 Tbs. chopped fresh cilantro
6 garlic cloves, chopped
1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 tsp. salt
1/2 tsp. red pepper flakes
Freshly ground black pepper, to taste

Directions:

In a bowl, whisk together the parsley, cilantro, garlic, vinegar, olive oil, salt, red pepper flakes and black pepper. Use the sauce immediately, or cover and refrigerate for up to 4 hours. Bring to room temperature before serving. Makes 1 cup.

Williams-Sonoma Kitchen.

Chocolate & Peanut Butter Ribbon Dessert

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided

2 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup creamy peanut butter

1/2 cup sugar

2 tsp. vanilla

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

2 squares BAKER'S Semi-Sweet Chocolate, melted

CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

*Courtesy KRAFT

Chocolate Chip Sour Cream Cake

Thanks to T.bird, from Bless This Food. She has pictures in her posting of this recipe!

1 stick butter, at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder

1 1/2 teaspoons baking soda

12 ounces chocolate chips

1/2 cup sugar

1 teaspoon cinnamon

Preheat oven to 350°.

In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.

In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.

Bake for 40 to 50 minutes, or until a tester comes out clean.

Skillet Chicken

This recipe is courtesy of Jen over at Pass the Pepper.

Ingredients
2 chicken breasts - no bone or skin
2 tablespoons of vegetable oil
1 pouch of onion soup mix
1 can diced tomatoes
2 sliced mushrooms
1 minced glove of garlic
Salt
Pepper
Chicken or veggie stock

1. Add oil to skillet and heat over medium high heat
2. Add chicken to skillet and brown on both sides
3. Remove excess oil/fat is any once the chicken has browned
4. In a bowl mix together the soup mix, tomatoes, garlic, salt, pepper and mushrooms
5. Add mix to the skillet and bring to a boil
6. Reduce head and place lid on skillet. Allow to cook for 40 minutes.
7. Check on it a few times and if it seems like there is not alot of liquid add a bit of chicken or veggie stock (I ended up adding probably 1/2 cup).
8. Serve over rice or egg noodles.

ajk's Mediterranean Chicken

1 lb chicken breast cut into cubes
2 small cans chicken broth
1/4 cup wine
juice of one lemon
1 can of artichoke hearts
1 pkg mushrooms
1/2 cup grape tomatoes cut in half
1/2 cup of olives, cut in half
optional = 1 clove garlic, TBS capers
Preheat oven to 350.
Use a pan that can be transferred to oven.
Saute chicken in butter and olive oil on medium heat till light brown.(enough to coat bottom of pan) If using garlic add garlic and mushrooms to pan for approx 3 min. Add arti hearts, wine, chicken broth and lemon juice. Let it cook about 5 minutes, then add the tomatoes and olive and if using, capers. Put in oven for approx 20 min (til it bubbles) I then thicken the sauce w/ a little cornstarch mixed w/ water.

Summer Blueberry Pie

This is practically a no-bake pie, as it doesn't go into the oven once you've filled it with the berries. This leaves the blueberries firm and sweet, but not syrupy, and the pie is light and delicious, and gentle on the palate. With the addition of a little whipped cream, this is a perfect summer desert.

Ingredients
2 T cornstarch
2 T & 1 C water
1 C & 4 C of fresh blueberries (frozen will not do)
3/4 C sugar
1 pre-baked pie crust (yours, or your local grocery store's)

Directions
In a bowl , dissolve cornstarch and water and set aside.
In a saucepan , boil 1 cup of blueberries with 1 cup water, pressing fruit to make puree
Add sugar and the dissolved cornstarch and boil 5min or until mixture becomes a clear syrup. Remove from heat and add 4 cups of blueberries.
Pour berry mixture into 1 pie crust baked and refrigerate for 2 hrs before serving
Garnish with whipped cream or ice cream

Buffalo Chicken Cheese Dip

Thanks in advance to a blogger who I will not offer any identifying details about. Just in case... Not sure if she minds, but rather to err on the side of caution.

I am making this dip for my next get-together. Its going to KILL.

2 cans of favorite chicken breast (drained and shredded)
1 bottle of Franks Red Hot Buffalo Sauce (12 ounces)
2 cream cheese bars (softened)
12 ounces sour cream
1 ranch flavored packet mix
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. In medium bowl, combine ranch packet mix with sour cream. Add cream cheese. Stir until creamy. Spread evenly into bottom of 9x9 square or 13x9 rectangle baking dish. Mix drained and shredded chicken with buffalo sauce until well blended. Spread on top of cream cheese and sour cream. Using spatula, lightly press sauced chicken evenly into cream mix. Spread cheese on top of chicken. Bake uncovered for 25-30 minutes or until cheese is bubbly. Serve with a strong tortilla chip (I use Tostitos Bite Size Gold)

Lemon No-Bake Cheesecake Squares

• 1 pkg lemon-flavoured jelly powder (I used the light kind)
• 1 cup boiling water
• 1-1/2 cups crushed, low-fat graham crackers
• 3 tbsp light butter or margarine, melted
• 1 tbsp packed brown sugar
• 8 oz light cream cheese
• 1 cup sugar (could be optional lol)
• 2 tbsp lemon juice, fresh is best
• 2 tsp grated lemon zest
• 1 tsp vanilla
• 4 cups light frozen whipped topping, thawed

- In a small bowl, dissolve jelly powder in boiling water. Refrigerate until slightly thickened, but not set. (about 40-45min).
- Meanwhile, prepare crust. In a small bowl, combine graham crums, melted butter and brown sugar. Stir well using a fork. Spray a 9 x 13-inch baking pan with non-stick spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make the filling.
- To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest, and vanilla on high speed of electric mixer. Beat until smooth. Add thickened jelly and beat on medium speed until well blended. Fold in whipped topping.
- Pour lemon mixture over prepared crust and spread evenly to edges of pan. Refrigerate for 4 hours or until set. Cut into squares and serve. Makes 24 squares

Per square: 133 calories, 4.5g fat, 0.5g fiber -- 3pts per square

Mediterranean Eggplant Casserole

• 2 tsp. olive oil
• 1 onion, halved and sliced
• 3 cloves garlic, minced
• 1 tsp. oregano, dried
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 lbs. tomatoes, chopped
• 3 tbs. fresh basil, sliced
• 1 cup dry bread crumbs, seasoned
• 1/4 cup grated parmesan cheese, divided
• 3 egg whites, lightly beaten
• 1 cup mozzarella cheese, shredded
• 2 lg. or 2 1/2 lbs. eggplant, peeled and cut crosswise into 3/8" thick slices

1. Prepare a cookie sheet with fat free cooking spray and set aside. 2. Mix bread crumbs with 2 tablespoons of parmesan cheese. Beat egg whites with 1/2 tsp. salt. 3. Dip eggplant slices in egg whites, coat with seasoned bread crumbs. 4. Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.
5. In a nonstick skillet heat oil over medium heat, add onion and garlic. Cook until softened. Add oregano, 1 tsp. salt and pepper. Cook for one minute. Add tomatoes, increase heat to high and cook until thickened, about 10-12 minutes. Remove from heat and add basil. 6. Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown. 7. Preheat oven to 425 F. Layer eggplant slices in a 1 1/2 quart baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese. 8. Bake uncovered until cheese is bubbly, 10-15 minutes.

Makes 6 servings: Cal 249; Pro 13 g; Fat 8 g; Chol 17 mg; Carbs 34 g Sod 1,287 mg; Fiber 7 g; sugar 11 g

Scallops Provencale (4 servings)

• 1/4 lb fresh mushroom
• 1 (28 ounce) can italian tomato, seeded, juice reserved
• 1 tablespoon olive oil
• 1 tablespoon butter or margarine
• 4 garlic clove, minced
• 1 lb scallops (bay or sea)
• 2 tablespoons red wine
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• salt
• pepper

Slice mushrooms and set aside. Chop tomatoes. In 12-inch skillet over medium heat, heat butter and olive oil. Add garlic and saute 1 minute. Add scallops and saute 1 minute.
Add mushrooms and cook another minute. Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper. Reduce heat and simmer 5 to 7 minutes.
Serve immediately.
Calories 209; Fat 7.6g; Cholesterol 45mg; Sodium; Potassium 964mg; Carbohydrate 13.0g ; Dietary Fiber 2.8g; Protein 22 g

Moroccan Chicken

Chicken in a tomato based sauce with garbanzo beans, zucchini and some other stuff. I have to chase down this recipe. It was de-lish. Again, not really bad for you, its made with lean chicken breasts, tomato sauce, veggies. Practically guilt-free.

Orzo w/spinach, asparagus, mushrooms and feta

So good, pretty rich tasting because of the feta, but its all really quite good for you. Tons of vegetables in here. Not for the faint of carb though. Recipe will have to come later.
There are a few turkey meatballs sitting on top there. I'll skip those next time.

Two kinds of pancakes in the world

Well, there are probably more than two, but in my estimation, there are two. There are the big fluffy fat ones, and there are the really thin ones. Also known as crepes. This recipe is for the fluffy fat ones, and its the shit:

Super Fluffy Pancakes
(yields about 6 pancakes about 3.5" in diameter,
3WW points per pancake)

1 cup flour
1 tbsp sugar
3 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup milk
2 tbsp melted margarine

Sift together the dry ingredients in one bowl. Mix together the wet ingredients in another. Add the dry to the wet, mix well, but not too much. You know how to cook pancakes, right? I don't have to go over that do I? Hot pan, or griddle, etc? The batter will rise up and become thick in the bowl. I put sliced strawberries in mine (which was delish- the mild sweetness of the strawberries were complemented by the super-sweetness of the maple syrup); you can probably put any fruit you'd like into it. It's a hardy batter. It can take it.

Baked Chicken w/Peaches

4 skinless, boneless chicken breast halves
1/2 cup brown sugar
1 fresh peaches - peeled, pitted and sliced
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 teaspoons fresh lemon juice

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.3. Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

I enjoyed this, although, Richie did not. He liked the chicken OK, but not so much the peaches. I got a piece with a bit too much clove on it, and it sorta made my tastebuds angry, but it was good.

Citrus Shrimp Stir Fry

1/4 cup, plus 2 tsp. Orange Juice
2 tsp. Cornstarch
1 tbl. Splenda
1 tbl. Black Beans; rinsed, drained and chopped
3 tbl. Rice Vinegar
2 tbl. Soy Sauce
2 tsp. Sesame Oil (olive works just fine)
1 tsp. chili pepper flakes (or more if you like it to burn)
1 med zucchini sliced into half-coins
1 cup sliced mushrooms
handful of green beans, sliced in half on the bias
3/4 lb. uncooked large Shrimp; fresh or frozen (thawed) peeled and deveined
2 Green Onions; sliced (2 tbl. spoons)


1. Mix 2 tsp. orange juice and the cornstarch, set aside
2. Mix 1/4 cup orange juice, sugar, black beans, vinegar, soy sauce, sesame oil & chili flakes in a small bowl
3. Spray skillet or wok with cooking spray, add zucchini, mushrooms and green beans. Saute for a few minutes.
4. Add the orange juice mixture, heat to boiling, add shrimp.
5. Stir fry 4 or 5 minutes or until shrimp are pink and firm.
6. Stir in cornstarch mixture, cook and stir for about 1 min. or until thickened. Stir in onions.

Serve about 1/2 cup of the shrimp mixture over 1/2 cup of brown rice.

I am not sure what the nutritional info is on this, because I made some substitutions and added some stuff, but, there is nothing bad in this except for the oil.

Grilled Scallop Skewers w/ grape tomato, boccocini and chick pea salad

I cribbed the recipe for the salad from Eat, Shrink and Be Merry, and I had some scallops kicking around the house, so I put this together.

Scallops (feeds 2)
Marinade about 10 medium scallops in the following for about an hour:

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp garlic juice
• 1 tbsp soy sauce
• 1 tbsp lime flavoured Red Hot sauce

While your scallops are marinading nicely, put in a big bowl:

• 1-19 oz can of chickpeas
• 1 pint grape tomatoes, halved
• 1 cup mini boccocini, halved
• 1/3 cup chopped red onions
• 1/3 cup chopped fresh basil (must be fresh)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp freshly squeezed lemon juice (I used lime, and it worked just as well)
• 1/2 tsp salt
• 1/4 tsp black pepper

Mix it all together and let sit for a while. Tomatoes can lose their flavour when refrigerated, so if you are going to let it sit for a long time (which I would, because oil/vinegar salads taste best if left to marinate for a while) don't add them until just before you serve it. Although, I threw it all together and let it all rest and it tasted great.

Thread scallops on a skewer and grill on bbq for about 3 minutes each side. Really, its the size of your scallops that dictates how long you grill it for. Look for them to get opaque and less "squishy".

Serve with french bread, and enjoy!

Chunky Cod Stir-Fry

INGREDIENTS

• 2 teaspoons cornstarch
• 1/3 cup chicken broth
• 2 tablespoons sherry or additional chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1/8 teaspoon crushed red pepper flakes
• 1 garlic clove, minced
• 1 tablespoon canola oil
• 1 (16 ounce) package frozen Oriental mixed vegetables, thawed
• 1 small sweet red pepper, julienned
• 1 pound cod fillets, cut into 1 inch cubes
• 1/4 cup chopped peanuts
• 4 cups hot cooked rice

DIRECTIONS

1. In a bowl, combine the first five ingredients until blended; set aside. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables; stir-fry for 2 minutes. Add red pepper; stir-fry for 2 minutes or until crisp-tender. Remove and keep warm. Add half of the cod to skillet; gently stir-fry for 3-5 minutes or until fish flakes easily with a fork. Remove and keep warm. Repeat with remaining cod.
2. Stir reserved broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook for 1 minute or until heated through. Serve over rice.

Nutritional Analysis: One serving (1-1/2 cups fish mixture with 1 cup rice) equals 484 calories, 12 g fat (2 g saturated fat), 49 mg cholesterol, 1,117 mg sodium, 62 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable, 1 fat.

Cannellini Bean and Shrimp Stew

Cannellini beans are white kidney beans; substitute Great Northern beans, if you prefer.

Ingredients

1 pound unpeeled large shrimp
4 teaspoons olive oil, divided
1/2 cup dry white wine
2 cups water
1 (8-ounce) bottle clam juice
1 bay leaf
3 cups chopped onion
1 tablespoon tomato paste
6 garlic cloves, minced
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes, undrained
4 cups cooked cannellini beans
1/4 cup chopped fresh flat-leaf parsley

Preparation

Peel and devein shrimp, reserving shells. Cover and chill shrimp.

Heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add reserved shrimp shells to pan; sauté 3 minutes or until shells turn pink. Stir in wine; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid almost evaporates. Stir in 2 cups water, clam juice, and bay leaf; simmer 12 minutes or until liquid is reduced by half. Set shrimp stock aside.

Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until lightly browned, stirring occasionally. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Stir in thyme, salt, pepper, and tomatoes; bring to a simmer. Strain shrimp stock through a colander over Dutch oven; discard solids. Add beans to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; remove from heat. Stir in shrimp; cover and let stand 5 minutes or until shrimp are done. Stir in parsley.

Yield

6 servings (serving size: 1 1/3 cups)

Nutritional Information

CALORIES 318(15% from fat); FAT 5.3g (sat 0.7g,mono 2.4g,poly 0.9g); PROTEIN 24.9g; CHOLESTEROL 116mg; CALCIUM 340mg; SODIUM 486mg; FIBER 2.6g; IRON 5.6mg; CARBOHYDRATE 43.7g

Key Lime White Chocolate Chip Cookies

1/2 cup butter (1 stick)
1 cup sugar
1 egg
1 egg yolk
1.5 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup key lime juice
1.5 tsp grated lime zest
1-1.5 cups white choc chips (1 bag)
1/2 cup powdered sugar (for decoration)

Preheat oven to 350. Grease cookie sheets. In a large bowl cream butter, sugar, egg and egg yolk until smooth. Stir in keylime juice and zest. Combine flour, baking soda and salt; blend into the creamed mixture. Add white choc chips and blend. Form dough into 1/2 inch balls and arrange on the prepared cookie sheet. Bake 9-12 minutes or until lightly browned. Cool on wire racks. Sift powdered sugar over cookies while still warm (Last step is optional.. best served when warm)