Glazed Lemon Loaf

Glazed Lemon Loaf
By: Williams-Sonoma

Low in Fat

1 ½ cups flour
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
Finely shredded zest of 1 large lemon
Kosher salt
2 large eggs
½ cup 1% milk
¼ cup canola oil
1 teaspoon vanilla

Glaze:
1/3 cup granulated sugar
Juice of 1 large lemon (about 3 ½ Tablespoons)

Preheat oven to 350 degrees. Coat a bread pan with canola-oil cooking spray.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, lemon zest, and a pinch of salt until well mixed. In another bowl, whisk together the eggs, milk, canola oil, and vanilla until well blended. Pour the wet ingredients into the dry ingredients and mix until blended. Pour the batter into the prepared bread pan. The pan will be about half full.

Bake the bread until it is deeply browned with some golden cracks on top and it feels springy to the touch when pressed lightly in the middle, about 45 minutes. Transfer the pan to a wire rack and insert a thin knife vertically into the bread in 8-10 uniformly spaced places.

To make the glaze, in a small, heavy, nonreactive saucepan over medium-high heat, combine the sugar and the lemon juice and bring to a boil. Continue to boil until mixture is bubbling and frothy on the surface, about 3 minutes. Remove from heat and immediately pour evenly over the surface of the hot bread.

Let the glazed bread cool completely in the pan on the rack. Run a thin-bladed knife around edges to loosen the bread. Carefully invert the bread onto the rack and lift off the pan. Turn upright onto serving plate, slice thinly, and serve. Store the cooled bread tightly wrapped at room temperature for up to 4 days.

Makes 10 servings.

Roasted Asparagus with Toasted Bread Crumbs

Roasted Asparagus with Toasted Bread Crumbs
By: Williams-Sonoma

Low in Saturated Fat- Cholesterol Free

1 bunch asparagus, about 1lb, tough ends removed
3 teaspoons extra-virgin olive oil
2 teaspoons minced fresh thyme
½ cup fresh, soft bread crumbs, made from day-old coarse bread with crusts removed
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper

Preheat the oven to 450 degrees.

Spread the asparagus in a baking dish large enough to hold them in a single layer. Drizzle with 1 teaspoon of the olive oil and sprinkle with 1 teaspoon of the thyme. Toss to coat the asparagus evenly.

Roast the asparagus, stirring once halfway through the roasting time, until tender-crisp, 7-10 minutes; the timing will depend on the thickness of the spears.

Meanwhile, place the bread crumbs in a small bowl and drizzle with the remaining 2 teaspoons oil; toss to coat. Place a frying pan over medium heat. When it is hot, add the bread crumbs, reduce the heat to medium-low, and toast, stirring, until they are golden, 3-4 minutes. Stir in the remaining 1 teaspoon thyme, the lemon zest, a pinch of salt, and a grind of pepper. Remove from heat.

Arrange the asparagus on a warmed platter and sprinkle the hot bread crumbs over the top. Serve at once.

Makes 4 servings.

Red Bean Puree with Pita

Red Bean Puree with Pita
By: Williams-Sonoma

Low in Fat- Cholesterol free

1 cup dried pinto beans (7oz)
1 small red onion
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon chile powder
¼ cup tomato sauce (2fl oz)
¼ cup firmly packed fresh cilantro leaves
Kosher salt and freshly ground pepper to taste
2 pita breads
Olive oil for brushing

Pick over the beans discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3”, and let soak for at least 4 hours or up to overnight. Drain the beans. Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until very soft, 1-1 ½ hours. Drain well and set aside to cool.

Finely chop the onion and place in a food processor with the beans, cumin, oregano, chile powder, tomato sauce, and cilantro. Process until smooth. Pour into a bowl and stir in ½ teaspoons salt, or more to taste. Season with pepper. You will have about 2 cups.

Preheat the oven to 400 degrees. Lightly brush 1 side of the pita breads with olive oil and place on a baking sheet lined with tin foil. Bake until crisp, 6-8 minutes. Remove and transfer the pita breads to a wire rack to cool.

Cut each pita bread into 8 equal wedges. Place the bowl of dip on a platter and arrange the pita wedges around the bowl and serve.

Oven-Crisped Chicken

Oven-Crisped Chicken
By: Williams-Sonoma

High in Protein- Low in Saturated Fat

1 teaspoon canola oil
1 cup panko dry crumbs
2 teaspoons sesame seeds
½ teaspoon paprika
¼ teaspoon onion powder
Kosher salt and freshly ground black pepper
1 large egg white
1 to 1 ¼ lb skinless, boneless chicken breasts, cut with the grain into strips ¾ inch wide
Canola-oil cooking spray

Remove the center rack from the oven and cover it with a sheet of foil, leaving 1” uncovered on all sides so that heat can freely circulate once the rack is returned to the oven. Brush the foil lightly with the canola oil and set the prepared rack aside. Preheat the oven to 450 degrees.

In a wide, shallow dish, stir together the panko, sesame seeds, paprika, onion powder, ½ teaspoon salt, and 1/8 teaspoon pepper. In another dish, beat the egg white until foamy. Roll 1 piece of the chicken in the egg white; shake it lightly to release the excess. Then roll it in the seasoned panko, coating evenly and pressing with your fingers to help the mixture adhere. Place the chicken on a plate and repeat until all the chicken is coated.

One by one, coat the chicken pieces on all sides with cooking spray and place them in a single layer on the prepared oven rack. Slide the rack into the center of the oven. Bake the chicken pieces until the coating on the bottom is light golden brown, about 10 minutes. Using tongs turn the chicken pieces and continue to bake until the pieces are golden brown all over and the meat is opaque in the center, 10-12 minutes longer. Transfer the chicken to a serving plate and let rest for 10-15 minutes. The coating becomes crisper as it sits. Serve warm.

Makes 4 servings.

Meatloaf

Meatloaf
2 beaten eggs
¾ cup milk
2/3 cup fine dry bread crumbs (Progresso Plain preferred)
1/8 teaspoon black pepper
¼ cup finely chopped yellow onion
2 teaspoons dried parsley
1 teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 ½ lb ground beef

Topping:
¼ cup catsup
2 Tablespoons brown sugar
1 teaspoon dry mustard

In a bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, basil, oregano, and black pepper. Add meat; mix well with hands. Lightly pat into a loaf pan.

Bake at 350 degrees for 1 hour and 45 minutes, covered with tin foil.

In a bowl combine the topping ingredients. Spread over meat. Bake uncovered for an additional 15 minutes. Remove from oven. Let stand 10 minutes before serving.

Lemon orzo with peas

Lemon orzo with peas
By: Williams-Sonoma
“Orzo, which means “barley” in Italian, is a small, oval pasta shaped like its name-sake. It is delicious in soups, but also makes a good side dish for serving in place of potatoes or rice. The lemon juice and zest add a fresh, bright taste to the orzo (that isn’t overpowering at all), making it perfect to serve with seafood, especially pan-seared shrimp or broiled salmon fillets.”

Healthier for you and good source of protein

3 cups water
1 ½ cups orzo
1 teaspoon salt
2 Tablespoons butter, softened
2 Tablespoons fresh lemon juice (juice from 1 large lemon)
2 teaspoons grated lemon zest (from 1 large lemon)
1 cup thawed, frozen, petite green peas
Salt and Pepper to taste
Grated parmesan cheese (optional)

In a large saucepan over high heat, bring 3 cups of water to a rolling boil. Stir in the orzo and 1 teaspoon salt, cover, reduce heat to low and cook until water is absorbed and the pasta is tender, about 15 minutes (stirring occasionally to prevent sticking), add peas during last 5 minutes of cooking.

Add the butter, lemon juice and lemon zest and stir to blend. Add salt and pepper to taste. Sprinkle grated parmesan to taste if preferred.

Serves 6. Serve immediately/hot.

This is a perfect meal on its own. Hearty and filling, yet fresh and light on the tongue. Good for you and you wouldn’t think so with how good it tastes!

Reduced-fat Carrot Cake with low fat cream cheese frosting

Reduced-fat Carrot Cake with low fat cream cheese frosting
By: Kris Widican

Cake:
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ teaspoon salt
2 large eggs
1 (4oz) jar carrot baby food (Key!!!)
1 pound carrots, peeled and shredded

Frosting:
1 (8oz) 1/3 less fat or less cream cheese, softened
1 cup marshmallow crème (I prefer Kraft Jet-Puffed)
1 ½ teaspoons vanilla extract
¼ cup confectioner’ sugar

Heat oven: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease 13x9 baking pan with cooking spray and line bottom of pan with parchment paper.

Make batter: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl. With electric mixer on medium speed beat eggs, baby food, and sugar until smooth and creamy, 1-2 minutes. With mixer still running, slowly add oil and mix until thoroughly incorporated, about 1 minute. Reduce speed to low. Add flour mixture in two additions, scraping down sides of bowl as necessary, and mix until batter is nearly smooth. Fold in carrots.

Bake cake: Spread batter in prepared pan and bake until toothpick inserted in center come out with few moist crumbs attached, 30-32 minutes, rotating pan halfway through baking. Cool cake in pan 10 minutes, then invert onto wire racks. Remove parchment paper and flip cake right-side up to cool completely, about 1 ½ hours.

Make frosting: With mixer on medium-high speed beat together cream cheese, marshmallow crème, and vanilla. Sift confectioners’ sugar over cream cheese mixture and beat on low speed until mixture is smooth, about 1 minute. Frost cooled cake. Serve.

Zucchini spice bread

Zucchini spice bread
By: Mary Bodor

1 large zucchini (1 cup shredded)
1 cup packed brown sugar
2 Tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons cinnamon
¾ teaspoon ground nutmeg
1/8 teaspoon ground cloves
¾ teaspoon salt

Preheat oven to 350 degrees. Lightly coat a loaf pan with cooking spray. Grate zucchini on the large holes of a box grater; set aside. In a large bowl, whisk together sugars, oil, vanilla and eggs.

Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.

Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Invert onto wire rack, then reinvert, top side up. Cool completely before slicing.

Ricotta Cookies

Ricotta Cookies
½ cup unsalted butter (1 stick)
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
7 ½ oz ricotta cheese (1 cup)

Preheat oven to 350 degrees (Yes, convection if possible). Line baking sheets with parchment paper.

In a bowl, beat the butter and sugar until well blended. Add vanilla and eggs, one at a time, beating until incorporated.

Mix flour, baking soda, and salt together and add half to the butter mixture; blend well. Add ricotta cheese to the butter mixture, and then stir in the remaining flour mixture.

Using a medium ice cream scoop (or a slightly rounded ¼ cup measure), portion mixture into 2 ½ oz balls. Place on prepared baking sheets and bake for 12 minutes. Transfer to wire rack and cool. Frost with cream cheese frosting and sprinkle fresh nutmeg on top for decorative twist!

Cream cheese frosting:
8 Tablespoons unsalted butter at room temperature
4 oz cream cheese, at room temperature (1/2 cup)
1 teaspoon vanilla
1 ½ cups powdered sugar

In a bowl, beat the butter until lightly fluffy. Add the cream cheese and the vanilla. Gradually beat in the powdered sugar, until incorporated.

Pork chops over rice

Pork chops over rice
By: Heather Bassett

6 pork chops
5 cups hot, cooked rice
1 (10oz) can of onion soup
1 cup sour cream
3 Tablespoons olive oil
1 can cream of mushroom soup

Brown pork chops in oil. Season with salt and pepper. Place rice in the bottom of a 9x13 glass casserole dish. Arrange pork chops on top. Combine mushroom soup, onion soup, and sour cream in a medium size bowl. Blend well. Pour sauce over pork chops. Cover with tin foil and bake at 350 degrees (not convection) for 1 hour. Uncover and cook 15 minutes to brown.

6 servings

Poppy seed bread

Poppy seed bread
By: Wendy Jenkins

Blend and mix for 2 minutes (mixture will be runny):
3 cups flour
1 teaspoon salt
1 ½ teaspoon baking powder
1 ¾ cup granulated sugar
1 ½ cups milk
1 ½ cups vegetable or canola oil
1 ½ Tablespoons poppy seeds
3 eggs
1 ½ teaspoon vanilla
1 ½ teaspoon almond extract

Pour into 2 greased and floured bread pans. Bake at 350 degrees (not convection) for 1 hour. Remove from oven. Glaze immediately. Let cool for ½ hour, then remove from pans.

Glaze:
¾ cup granulated sugar
¼ cup orange juice concentrate (frozen)
½ teaspoon vanilla
½ teaspoon almond extract
2 teaspoons melted butter

Perfectly Easy Dinner Rolls

Perfectly Easy Dinner Rolls
1 cup warm water
2 packages active dry yeast
½ cup (1 stick) butter, melted
½ cup granulated sugar
3 eggs
1 teaspoon salt
4 to 4 ½ cups all-purpose flour
Additional melted butter (optional)

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in the butter, sugar, eggs and salt. Beat in the flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

Grease 9x13 glass baking dish. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared dish. Cover and let dough balls rise until doubled in volume, about 1 hour.

Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Peanut Butter Cheesecake Squares

Peanut Butter Cheesecake Squares
By: Ghiradelli

Crust:
½ cup cocoa powder
2 cups crushed graham crackers
½ cup (1 stick) melted butter
2 Tablespoons granulated sugar

Preheat oven to 350 degrees (not convection). Combine crust ingredients in large bowl. Press into 9x13 glass pan. Bake 8 minutes. Remove from oven.

Cheesecake layer:
2- 8oz cream cheese, at room temp
1 cup granulated sugar
½ cup creamy peanut butter (try to stick with manufactured brands such as Jiffy. Brands that need to be stirred and stored in the fridge tend not to be creamy and break apart in batter).
3 Tablespoons flour
4 eggs
½ cup milk
1 teaspoon vanilla

In a large bowl beat cream cheese, sugar, peanut butter and flour with an electric mixer on low speed. Add eggs one at a time, mixing well after each addition. Mix in the milk and vanilla. Pour filling over crust. Bake 35-40 minutes. Place pan on wire rack to cool completely.

Drizzle:
Melt 2oz semi-sweet chocolate chips with ½ teaspoon Crisco (solid vegetable shortening) in a double boiler until melted. Put melted chocolate into Ziploc bag. Cut small tip in corner of bag. Drizzle over cheesecake.

Cut cheesecake into 2” squares. Store in refrigerator. Serve cold.

4 stars!!!

Nun’s Puffs

Nun’s Puffs
½ cup butter
1 cup milk
¾ cup all-purpose flour
4 eggs
1 Tablespoon granulated sugar
Honey (optional)

Generously grease twelve muffin cups, including edge and around the top of each cup; set aside. In a medium saucepan melt butter; add milk. Bring to boiling. Add flour all at once; stirring vigorously. Cook and stir until mixture forms a ball and does not separate. Remove from heat; cool for 5 minutes.

Add the eggs, 1 at a time, beating for 1 minute with a wooden spoon after each addition or until smooth. Divide dough evenly among prepared muffin cups, filling cups about 2/3 full; sprinkle with sugar.

Bake at 375 degrees for about 30 minutes or until golden brown and puffy. Remove from pan. Serve immediately. If desired, serve with honey.

Homemade Blueberry Freezer Jam

Homemade Blueberry Freezer Jam
“Here’s all the flavor of old-fashioned jam without the bother of boiling jars and processing the finished product, because you keep it in the freezer.”

6 ½ cups fresh blueberries, coarsely chopped (about 5 pints whole blueberries); you can also do this step in a food processor, if you don’t mind the mess!
1 package (1.75oz) granulated fruit pectin
4 ½ cups granulated sugar, divided

In a large saucepan, combine blueberries and ½ cup water. In a small bowl, stir together pectin and ¼ cup of the sugar. Stir pectin mixture into blueberries. Over high heat, stirring constantly, bring mixture to a rolling boil. Add the remaining 4 ¼ cups sugar all at once; return to a rolling boil. Boil exactly one minute, stirring constantly; remove from heat; skim off any foam; set aside until cool enough to handle, about 30 minutes. Transfer to 1 cup freezer containers, filling to about ½ inch from the top; continue to cool at room temperature until jam has set; cover and freeze. Thaw to serve; store any leftover jam in the refrigerator for up to one month.

Yields: about 9 cups

Chocolate Zucchini Cake

Chocolate Zucchini Cake
1 cup vegetable or canola oil
½ cup buttermilk
1 ¾ cup granulated sugar
5 Tablespoons cocoa powder
2 eggs
2 ½ cups flour
1 teaspoon vanilla
½ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
2 cups grated zucchini
1 cup semi-sweet chocolate chips

Blend all ingredients, except chocolate chips, and pour into a greased 9x13 glass baking dish. Sprinkle with the chocolate chips. Bake at 325 for 40-45 minutes.

Almond Rice Pudding

Almond Rice Pudding
1 ½ cups water
¾ cup uncooked white rice (not Minute Rice; I use Uncle Ben’s)
4 large eggs
4 cups milk
2/3 cup granulated sugar
2 teaspoons vanilla
1 teaspoon almond extract
1 cup dark raisins (optional)

Topping:
1/3 cup sliced almonds
1 teaspoon granulated sugar
1/8 teaspoon nutmeg

In a medium-size saucepan, bring the water and rice to a boil. Reduce the heat to low. Cover and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Let cool.

Heat the oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.

In a large bowl, whisk the eggs. Whisk in the milk, sugar, and both extracts until well blended. Stir in rice and raisins (optional). Pour the mixture into the prepared baking dish.

Make the topping: In a small bowl, mix the almonds, sugar and nutmeg. Sprinkle the topping over the pudding.

Bake 45 minutes to 1 hour. Cool and serve with homemade whip cream or vanilla ice cream. Can be served warm or hot.

Serves 8

Jeanne’s Sloppy Joes

Jeanne’s Sloppy Joes
1lb hamburger
½ cup ketchup
½ cup barbeque sauce (I used Tony Roma’s Southern Carolina barbeque sauce)
½ envelope onion soup mix
2 teaspoons liquid smoke (key to flavor)

Brown meat. Season with salt and pepper to taste. Add all other ingredients. Bring to a boil. Reduce to a simmer on low heat for 20-30 minutes, uncovered. Serve on quality buns (I used sesame seeded Franz buns).

Serves 4. Incredibly easy, delicious.

Cliff and Rosanna both gave 4 stars~

Better-than-Almost-Anything Cake

Better-than-Almost-Anything Cake
By: Betty Crocker

1 box Betty Crocker SuperMoist German chocolate cake mix
Water, vegetable oil and eggs called for in cake mix directions
1 can (14oz) sweetened condensed milk
1 jar (16-17oz) caramel ice cream topping
1 container (8oz) frozen whipped topping, thawed (3 cups)
1 cup toffee chips or bits

Heat oven to 350 degrees (not convection). Make cake as directed on package. Grease bottom of 9x13 glass pan. Pour batter into pan and bake for 30 minutes. Cool for 15 minutes in pan.

Poke top of warm cake every 1/2” with handle of wooden spoon (larger holes than a fork will do). Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake (between 15-30 minutes). Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate for at least 2 hours.

Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator for up to 1 week. Serves 12.

Pumpkin spiced iced cookies

Pumpkin spiced iced cookies
2 ¼ cups flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Combine in medium size bowl.

1 cup (2 sticks) softened butter
1 cup granulated sugar
1 can (15oz) 100% pure canned pumpkin
2 large eggs
1 teaspoon vanilla
2 cups (12oz) semi-sweet chocolate chips

Beat butter and sugar until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded Tablespoons onto parchment paper ready lined baking sheets.

Convection oven at 375 degrees for 15 minutes. Cool on baking sheets for 2 minutes; then, remove to wire racks to cool completely. Put wax paper under racks. Drizzle with vanilla glaze:

Vanilla Glaze:
2 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla

Whisk. Drizzle over cookies.

Makes 30 cookies.

Note: Eat within the day or they will get soft. Don’t put in airtight container or they get really soggy. Store at room temperature.