Crock Pot Roast

yield: 4 servings

2 lb chuck roast
1 Tbsp oil
3 medium potatoes, cut into 1-inch cubes
8 carrots, cut into 1-inch pieces
3 small onions, cut into 1-inch pieces
1 1/4 cup water
1 Tbsp Worcestershire sauce
2 tsp beef bouillon granules
1 tsp dried basil
1/2 cup cold water
1/4 cup flour

1. Trim excess fat from roast. Heat canola oil in a large nonstick skillet over medium-high heat. Add roast, cooking on all sides approximately 1 minute or until browned.
2. Place potatoes through basil in a large crock pot. Place roast on top of vegetables. Cook on low for 8-10 hours.
3. To prepare gravy, combine 1/2 cup cold water with flour, or substitute 1/2 cup juices from crock pot.

Spiced Vanilla Cookies

Sweet and crispy, these are great with tea or coffee.

yield: 44 cookies

2 1/4 cups flour
1 Tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
3 Tbsp butter, softened
2 Tbsp canola oil
1/4 cup corn syrup
1 Tbsp vanilla
1 egg white

1. Combine flour through salt in a medium bowl, stirring with a whisk. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add corn syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.
2. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes
3. Preheat oven to 375°.
4. Working with 1 portion at a time, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks.

Oatmeal-Raisin Cookies

Soft and chewy with plump raisins and lots of spices, these cookies are simply delish.

yield: 4 dozen

1 1/2 cups flour
1/4 cup wheat bran
2 Tbsp flaxseed
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 1/4 cups brown sugar
6 Tbsp stick butter, melted
2 Tbsp corn syrup
1 Tbsp vanilla
1 Tbsp water
1 egg
1 egg white
1 2/3 cups oats
1 2/3 cups raisins
1/3 cup chopped pecans, toasted (optional)

1. Preheat oven to 350°.
2. Place raisins in a small bowl; cover with water. Let sit 5 minutes or until plump. Drain water off and squeeze excess water off.
3. Combine flour through nutmeg in a bowl, sifting together or stirring with a whisk. In a large bowl beat brown sugar through egg white together at medium speed of a mixer until well blended. Stir in oats, raisins, and pecans. Stir in four mixture.
4. Drop dough by tablespoonfuls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until almost set. Cool on pans 2 minutes or until firm; transfer to wire racks and let cool completely.

Espresso Crinkles

Chocolate and espresso combine to make a tasty, chewy cookie.

yield: 2 dozen

1 cup flour
1 1/4 cups powdered sugar, divided
1/4 cup cocoa
1 1/4 tsp baking powder
1/8 tsp salt
5 1/4 tsp canola oil
1 1/2 oz unsweetened chocolate, chopped
1 tsp instant espresso granules
3/4 cup brown sugar
3 Tbsp corn syrup
1 1/2 tsp vanilla
2 egg whites

1. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring just until combined. Cover; chill at least 2 hours or overnight.
2. Preheat oven to 350°.
3. Roll dough into 1-inch balls. Roll balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan.

Dinner Rolls

These yeast rolls with a touch of sweetness are great for holiday meals, and as far as yeast breads go, they're easy too!

yield: 12 rolls

2 Tbsp sugar
1 package dry yeast (2 1/4 tsp)
2/3 cup warm water
3 Tbsp butter, melted
1 3/4 cups flour, divided
1/2 tsp salt
1 large egg yolk, lightly beaten

1. Dissolve sugar and yeast in warm water in a small bowl; let stand 5 minutes. Stir in butter.
2. Combine 1 1/2 cups flour and salt in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out on a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press 2 fingers into the dough. If the indentation remains, the dough has risen enough). Punch down dough; cover and let rest 5 minutes.
3. Divide dough into 12 equal portions, shaping each into a ball. Place 1 dough ball in each of 12 muffin cups coated with cooking spray. Cover and let rest 20 minutes or until doubled in size.
4. Preheat oven to 400°.
5. Gently brush dough with egg yolk. Bake at 400° for 13 minutes or until browned. Cook in pan on a wire rack for 2 minutes. Remove rolls from pan; serve warm.

Peanut Butter Chocolate Chip Cookies

Chocolate chips and peanut butter costar in this recipe, giving what Shannon calls "the perfect combination" of ingredients. These cookies pair the two deliciously.

yield: 5 dozen cookies

1 cup sugar
1 cup brown sugar
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup canola oil
2 tsp vanilla
2 egg whites
1 egg
2 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup semisweet chocolate minichips

1. Preheat oven to 350°.
2. Combine sugar through egg in a large bowl; beat with a mixer at medium speed until smooth.
3. Combine flour through salt in a small bowl; stir with a whisk. Add flour mixture to peanut butter mixture, stirring just until combined. Stir in chocolate chips. Drop dough by tablespoonfuls 2 inches apart on baking sheets. Bake at 350° for 12 minutes or until golden. Cool on a wire rack.

Streuseled Pumpkin Pie

A pumpkin pie with a moist gingersnap streusel on top calls for no whipped cream, just seconds on the pie!

yield: 10 servings

1 pie crust

Filling:
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg
15 oz unsweetened pumpkin
12 oz evaporated fat-free milk
1 egg
3 egg whites

Streusel:
10 gingersnap cookies
2 Tbsp sugar
1 Tbsp flour
2 Tbsp chilled butter, cut into small pieces

1. Preheat oven to 350°.
2. Combine all filling ingredients (3/4 cup sugar through egg whites) in a large bowl. Mix at medium speed until combined. Pour into prepared pie crust. Bake at 350° for 35 minutes.
3. While pie bakes, place gingersnap cookies in a food processor; pulse until crumbly and the texture of breadcrumbs. Add sugar and flour; pulse until combined. Add butter; pulse until crumbly.
4. When pie has baked for 35 minutes, remove pie from oven and sprinkle with cookie mixture. Return to oven; bake 20 minutes or until center is set. Cool to room temperature.

Carrot Soufflé

Similar to sweet potato casserole in texture and taste, this recipe calls for more-readily-available carrots. A great addition to the typical Thanksgiving feast.

yield: 8 1/2-cup servings

7 cups chopped carrot
2/3 cup sugar
1/4 cup fat-free sour cream
3 Tbsp flour
2 Tbsp butter, melted
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
3 eggs, slightly beaten
1 tsp powdered sugar

1. Preheat oven to 350°.
2. Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth (you can mash with a potato masher if you don't have a food processor). Combine carrots with sugar through eggs, mixing to combine.
3. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Oatmeal Chocolate Chip Cookies

Crunchy and sweet with the texture of oatmeal cookies but the chocolaty-ness of chocolate-chip, these are sure to be a hit with everyone.

yield: 3 dozen cookies

1 1/4 cups flour
1 cup oats
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/3 cup butter, softened
1 1/2 tsp vanilla
1 egg
1/4 cup chopped pecans, toasted
1/4 cup semisweet chocolate minichips

1. Preheat oven to 350°.
2. Combine flour, oats, baking powder, baking soda, and salt, stirring with a whisk.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls onto baking sheets. Bake at 350° for 12 minutes or until cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans and cool on wire racks.

Buttermilk Biscuits

Fluffy and flaky, these biscuits are buttery even without adding butter.

yield: 14 biscuits

2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
5 Tbsp cold butter, cut into small pieces
3/4 cup buttermilk

1. Preheat oven to 400°.
2. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add buttermilk to flour mixture; stir just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Roll dough into a 1/2-inch-thick 9x5-inch rectangle; dust top of dough with flour. Fold dough into thirds (like folding a sheet of paper to put into an envelope). Repeat rolling and folding. Roll dough into a 3/4-inch thickness and cut into 14 dough rounds. Place dough rounds on a baking sheet. Bake at 400° for 12 minutes or until golden.

Chocolate Shortbread

A crisp and semi-bitter cookie, perfect to go with a cup of tea. Not too sweet, so great for those who don't like chocolate because it's "too rich."

yield: 24 servings

1 cup flour
3 Tbsp unsweetened dark cocoa
1/4 tsp salt
1/2 cup powdered sugar
5 Tbsp butter, softened
1/4 cup canola oil

1. Combine flour, cocoa, and salt in a small bowl; stir with a whisk.
2. Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture and mix with hands until combined; wrap in plastic wrap. Refrigerate 30 minutes.
3. Preheat oven to 325°.
4. Place dough on baking sheet coated with cooking spray; press dough into an 8x5-inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set. Cut shortbread into 24 pieces. Cool completely.

Pumpkin Bread

Warm, moist pumpkin bread is the ideal treat on chilly fall days!

yield: 2 loaves, 12 slices each

3 1/3 cups flour
1 Tbsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
1 1/2 cups sugar
1/2 cup canola oil
1/2 cup buttermilk
4 eggs
2/3 cup water
1 15-oz can (2 cups) pumpkin

1. Preheat oven to 350°.
2. Combine flour through allspice in a bowl; stir with a whisk.
3. Place sugar, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 9x5-inch load pans coated with cooking spray. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans and cool completely.

Cranberry-Oatmeal Bars

Sweet, tangy, and chewy, these bars get the balance just right!

yield: 24 servings

Crust:
1/2 cup flour
1/2 cup whole-wheat flour
1 cup quick-cooking oats
1/2 cup brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp ginger
1/8 tsp allspice
6 Tbsp butter, melted
3 Tbsp orange juice

Filling:
1 1/3 cups dried cranberries (about 6 ounces)
3/4 cup plain yogurt
1/2 cup sugar
2 Tbsp flour
1 tsp vanilla
1/2 tsp grated orange rind
1 egg white, lightly beaten.

1. Preheat oven to 325°.
2. To prepare crust, combine flours through allspice in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened and crumbly. Reserve 1/2 cup oat mixture. Press remaining mixture into the bottom an 11x7-inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries through egg white in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on wire rack.

Sausage Lentil Stew

A thick, slightly spicy, hearty stew, perfect for chilly days.

yield: 6 servings

1 lb turkey kielbasa, thinly sliced
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tsp canola oil
3 cups water
2 medium potatoes, diced
1 14.5-oz can chicken broth
1 cup dry lentils
3/4 tsp salt
1/2 tsp cumin
1/8 tsp crushed red pepper
28-oz can diced tomatoes, undrained
4-oz can chopped green chilies

1. Heat canola oil in a large Dutch oven over medium-high heat; sauté kielbasa, carrots, celery, onion, and garlic until vegetables are almost tender (about 5 minutes).
2. Stir in the water, potatoes, chicken broth, lentils, salt, cumin, and red pepper; bring to a boil. Reduce heat and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chilies; heat thoroughly.

Cocoa Fudge Cookies

A moist, chewy, chocolaty cookie perfect to satisfy any chocolate craving.

yield: 2 dozen cookies

1 cup flour
1/4 tsp baking soda
1/8 tsp salt
5 Tbsp butter
7 Tbsp unsweetened cocoa
2/3 cup sugar
1/3 cup brown sugar
1/3 cup plain or vanilla yogurt
1 tsp vanilla

1. Preheat oven to 350°.
2. Combine flour, baking soda, and salt; set aside.
3. Melt butter in a large saucepan over medium heat; stir in cocoa and sugars. Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons onto baking sheets coated with cooking spray. Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm.

Chicken Vegetable Stew

Thick, spicy, and hearty, this is the perfect easy dinner for cold winter nights.

yield: 7 servings

1 Tbsp olive oil
2 lbs boneless skinless chicken breasts
4 cups (1-inch cubes) red potato (about 1-1/4 lbs)
3 cups (1/2-inch slices) carrots (about 1 lb)
1 1/2 cups (1-inch pieces) onion
1 1/2 tsp garlic powder
1 tsp onion powder
3/4 tsp pepper
3/4 tsp salt
7 cups chicken broth
16 oz frozen green peas

1. Heat the oil in a large Dutch oven over medium-high heat. Add chicken to pan; cook 5 minutes, browning on all sides. Add potato through salt; stir well. Add broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
2. Add peas to the chicken mixture. Bring to a boil; cook 5 minutes. Remove chicken from pot; cool slightly. Cut or shred chicken into bite-sized pieces. Return chicken to pot; stir to combine.

Greek Spaghetti

yield: 4 servings

2 tsp olive oil
1 tsp oregano
1 garlic clove, minced
3 cups diced tomato
1/2 cup sliced green onions
3 tsp parsley
2 Tbsp lemon juice
4 cups hot cooked spaghetti
1 cup crumbled feta cheese
Black pepper

1. Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; sauté 30 seconds. Add tomato, onions, parsley, and juice; cook 2 minutes or until heated.
2. Combine tomato mixture, spaghetti, and 3/4 cup feta cheese; toss gently. Top with remaining feta and sprinkle with pepper.

Crock-Pot Chili

Thick, hearty, spicy chili is the perfect dinner to come home to on a cold day.

yield: 6 1-1/4 cup servings

1 lb ground meat (we like turkey)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup water
1 Tbsp chili powder
1 tsp sugar
1 tsp ground cumin
1/4 tsp salt
1 garlic clove, minced
1 15-oz can kidney beans, undrained
1 14.5-oz can diced tomatoes, undrained
6 Tbsp shredded cheddar cheese

1. Cook meat in a large nonstick skillet over medium-high heat until browned. Drain grease off; return meat to pan. Add onion and next 7 ingredients; cook 7 minutes or until onion is tender.
2. Place meat mixture in a crock-pot; stir in beans and tomatoes. Cover with lid and cook on low heat for 4 hrs. Ladle into bowls; sprinkle with cheese.

Chicken Bruschetta

yield: 4 servings

1 tsp garlic powder
1/2 tsp salt, divided
1/4 tsp pepper, divided
4 boneless, skinless chicken breasts
1 Tbsp olive oil
4 garlic cloves, minced
1 small zucchini, quartered lengthwise and sliced
8 oz sliced mushrooms
1 cup chopped tomato
1/2 cup chopped red onion
2 Tbsp dried basil
4 tsp balsamic vinegar
1/4 cup grated fresh Parmesan cheese

1. Preheat broiler.
2. Combine garlic powder, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl; sprinkle over chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until chicken is done. Remove chicken from pan; keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic, zucchini, mushrooms, and 1/4 tsp salt; sauté 2 minutes. Add 1/8 tsp pepper, tomato, onion, basil, and vinegar; sauté 3 minutes. Serve vegetable mixture over chicken; sprinkle with cheese.

Breaded Pork Cutlets

yield: 4 servings

2 slices white bread
3/4 tsp salt
1/2 tsp pepper
1/2 tsp dried rubbed sage
1/2 tsp dried thyme
8 2-oz boneless pork chops
1/4 cup flour
3 egg whites, lightly beaten
2 tsp vegetable oil

1. Place bread slices in a food processor; pulse until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.
2. Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs. Place pork chops on a wire rack while you heat the 2 tsp oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of pork chops with cooking spray; turn over. Cook 2 1/2 minutes or until done.

Baked Potato Soup

yield: 8 1-1/2 cup servings

2 1/2 lbs potatoes
2/3 cup flour
6 cups 2% milk
1 cup shredded sharp cheddar cheese, divided
1 tsp salt
1/2 tsp pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
3. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8-10 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Mocha Fudge Brownies

Chocolate decadence in the form of a soft, moist brownie.

yield: 16 servings

Brownies:
1 oz semisweet chocolate, chopped
3 1/2 Tbsp butter
1 cup sugar
1/2 cup cocoa
1 Tbsp instant coffee granules
2 tsp vanilla
1 egg white
1 egg
3/4 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Glaze:
2 Tbsp sugar
1 Tbsp water
1 Tbsp corn syrup
2 tsp butter
1 oz semisweet chocolate, chopped

1. Preheat oven to 350°.
2. Coat the bottom of an 8-inch baking dish with cooking spray. Do not coat the sides of the pan.
3. Combine 1 oz chocolate and 3 1/2 Tbsp butter in a microwave-safe bowl. Cover and microwave on high 1 minute or until chocolate almost melts. Stir until completely melted. Stir in 1 cup sugar through egg.
4. In a large bowl combine flour through salt, stirring well with a whisk. Add chocolate mixture; stir just until moist. Pour into prepared 8-inch baking pan. Bake at 350° for 22 minutes or until a knife inserted in center comes out almost clean. Cool in pan on a wire rack.
5. To prepare glaze, combine 2 Tbsp sugar through butter in a small microwave-safe bowl. Microwave on high 40 seconds or until sugar dissolves, stirring once. Add 1 oz chocolate and stir until chocolate melts. Spread over brownies; cool 20 minutes or until glaze is set.

Mom's Spaghetti Sauce

My mom's 25-year-old recipe for spaghetti sauce, usable in many casseroles or lasagnas. More onion, garlic, tomato sauce, etc can be added until it's the right taste/consistency for you.

yield: a pot? about 7 cups?

2 lbs ground meat
1 cup chopped onion
2-3 garlic cloves, minced
28 oz canned tomatoes
28 oz canned tomato sauce
1 tiny can tomato paste

1. Heat a nonstick skillet over medium-high heat. Add meat; cook until browned. Remove meat from pan, draining grease. Return meat to pan; add onion and garlic and cook 3-4 minutes or until onions are tender.
2. In a large stock pot combine meat mixture with tomatoes, sauce, and paste. Bring to a boil; reduce heat to low and simmer for at least an hour, stirring every 15 minutes or so. Serve over spaghetti or save for lasagna. Freezes well.

*You can use any combination of ground meat for this recipe: hamburger, turkey, chicken, sausage, or a mixture of two. Our favorite: 1 lb turkey and 1 lb sausage*

Apple Cheesecake

without the apple topping...
yield: 16 slices

Crust:
1 cup graham cracker crumbs
1 Tbsp egg white
1 Tbsp water

Filling:
1-3/4 cup sugar
1/2 cup light sour cream
3 Tbsp flour
1/2 tsp cinnamon
1-1/2 tsp vanilla extract
1/4 tsp nutmeg
2 8oz blocks 1/3-less-fat cream cheese
1 8oz block fat-free cream cheese
4 eggs

Topping:
1/3 cup sugar
3 Tbsp water
1/2 tsp lemon juice
1 Tbsp butter
2 Tbsp half & half
1-3/4 cup granny smith apples peeled and thinly sliced (about 2 apples)
dash of nutmeg

1. Preheat oven to 400°.
2. To prepare crust, mix crust ingredients in a bowl, press into bottom of a 9-inch springform pan coated with cooking spray; bake at 400° for 6 min. Cool. When cool, wrap the bottom of the springform pan with foil.
3. Reduce oven to 325°.
4. To prepare cake, mix sugar through cream cheeses thoroughly in mixer.
5. Add eggs one at a time, beating well after each addition.
6. Pour over crust, place springform pan in a dutch-oven or broiler pan with 1-inch hot water. Bake at 325° for 1 hour or until the center doesn't wiggle. Cool to room temperature; move to refrigerator and chill 4 hours or until cold.
7. To prepare topping, combine lemon juice, water, and sugar in a saucepan and cook until sugar dissolves and mixture is golden colored; add butter and half and half.
8. Heat a nonstick skillet coated with cooking spray over medium-high heat. Sauté apples until lightly browned; stir in sugar mixture and nutmeg. Serve with cheesecake.

*Note: the apple topping is optional...the cheesecake is great without it!*

Sausage and Bean Casserole

yield: 8 1-cup servings

1 cup chopped onion
16 oz turkey sausage, cut into 1/4-inch slices
2 garlic cloves, minced
14 oz low-sodium chicken broth
2 Tbsp brown sugar
2 Tbsp tomato paste
1/2 tsp dried thyme
1/2 tsp pepper
3 16-oz cans cannellini beans, rinse and drained
1 bay leaf
1/8 tsp ground red pepper
3 slices whole wheat bread

1. Preheat oven to 375°.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and sausage to pan; sauté for 5 minutes or until browned. Add garlic and sauté for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in brown sugar through red pepper. Bring to a boil; cover, reduce heat, and simmer for 5 minutes.
3. Place bread in a food processor, and pulse until coarse crumbs measure 1 1/2 cups.
4. Sprinkle breadcrumbs over bean mixture and lightly coat with cooking spray. Bake at 375° for 15 minutes or until browned. Discard bay leaf.

Barbecue Roasted Salmon

yield: 4 servings

1/4 cup pineapple juice
2 Tbsp lemon juice
4 6-oz salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon

1. Combine pineapple juice and lemon juice with salmon in a ziploc bag. Seal and marinate in refrigerator for 1 hour, turning occasionally.
2. Preheat oven to 400°.
3. Combine brown sugar with chili powder, cumin, salt, and cinnamon. Rub over fish; place fish in a baking dish coated with cooking spray. Bake at 400° for 12-15 minutes or until fish flakes easily when tested with a fork.

Zucchini-Basil Lasagna

yield: 8 servings

2 cups fat-free cottage cheese
1/4 cup dried basil
1 egg
4 cups chopped zucchini
1/2 cup chopped onion
2 cups pasta sauce
9 lasagna noodles
1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350°.
2. Combine cottage cheese, basil, and egg in a small bowl, stirring with a whisk.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté until tender (about 5 minutes). Stir in sauce.
4. Spread 1/4 cup zucchini mixture in bottom of a 9x13 baking dish coated with cooking spray. Arrange noodles over zucchini mixture; top with 1/3 cottage cheese mixture, 1/3 zucchini mixture, and 1/3 mozzarella. Repeat procedure 2 times.
5. Cover and bake at 350° for 45 minutes. Uncover and bake 15 more minutes or until lasagna is heated throughout.

Apple-Cinnamon Coffeecake

yield: 12 servings

Cake:
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
3/4 cup 1% milk
2 Tbsp butter, melted
1 tsp vanilla
1 egg, lightly beaten
1 cup diced peeled Granny Smith apple

Streusel:
1/4 cup brown sugar
2 Tbsp flour
1/2 tsp cinnamon
2 Tbsp chilled butter, cut into small pieces

1. Preheat oven to 350°.
2. To prepare cake, combine flour through salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk through egg in a small bowl, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square pan coated with cooking spray.
3. To prepare streusel, combine brown sugar, 2 Tbsp flour, and 1/2 tsp cinnamon; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean. Cool in pan 10 minutes before serving.

Summer Squash Ribbons

yield: 8 1/2-cup servings

3 small zucchini (about 1 lb)
3 small yellow squash (about 1 lb)
1 Tbsp olive oil
1 Tbsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1 Tbsp dried basil
1 tsp dried oregano
1/4 cup shaved fresh Parmesan cheese

1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds. Discard cores.
2. combine oil, lemon juice, salt and pepper in a small bowl, stirring with a whisk. Drizzle oil mixture over squash ribbons. Sprinkle with basil and oregano; toss gently. Sprinkle with cheese.

Zucchini Pineapple Bread

yield: 2 loaves

3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
2 eggs
2 cups sugar
2 cups grated zucchini (about 2)
2/3 cup canola oil
1/2 cup egg substitute
2 tsp vanilla
1 20 oz can crushed pineapple, drained

1. Preheat oven to 325° .
2. Combine flour through cinnamon in a large bowl, stirring with a whisk
3. Beat eggs with a mixer until foamy. Add sugar through vanilla, beating until well blended.
4. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into two 9x5 loaf pans coated with cooking spray. Bake at 325° for 1 hour. Cool 10 minutes before removing from pans.

Black-Eyed Pea Stew

The perfect Southern dish. Spicy and hearty, serve over rice and with cornbread for a taste of Southern cookin'.

yield: 8 1-cup servings

2 cups dried black-eyed peas
1 Tbsp olive oil
3/4 cup finely chopped onion
8 oz turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups vegetable broth
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp pepper
2 bay leaves
1 Tbsp cider vinegar
2 14-oz cans no-salt-added diced tomatoes
10 oz mustard greens, torn into bite-sized-pieces

1. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
2. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
3. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves. Serve alone or over rice.

Carrot Bread

yield: 1 loaf

3/4 cup sliced carrots
1 1/2 cups whole wheat flour
1 tsp cinnamon
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground cloves
2/3 cup sugar
1/4 cup canola oil
1/4 cup fat-free vanilla yogurt
1 egg
1 egg white

1. Preheat oven to 350° .
2. Cook carrot in boiling water 15 minutes or until soft; drain. Process in a food processor until smooth.
3. In a medium bowl combine flour through cloves; stir with a whisk to combine. In a small bowl combine carrot puree and sugar through egg white; stir with a whisk to combine. Add carrot mixture to flour mixture, stirring just until moist.
4. Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a knife inserted in center comes out clean. Let cool 10 minutes before cutting.

Strawberry-Almond Cream Tart

yield: 10 servings

Crust:
36 honey graham crackers (or 9 sheets)
2 Tbsp sugar
2 Tbsp butter, melted
4 tsp water

Filling:
2/3 cup 1/3-less-fat cream cheese
1/4 cup sugar
1/2 tsp vanilla
1/4 tsp almond extract

Topping:
6 cups fresh strawberries, the smaller the better!
2/3 cup sugar
1 Tbsp cornstarch
1 Tbsp lemon juice
2 Tbsp sliced almonds, toasted

1. Preheat oven to 350° .
2. To prepare crust, place crackers in a food processor; process until crumbly. Add sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch pan with removable bottom (like a springform pan), coated with cooking spray. Press mixture into bottom and 3/4-inch up sides. Bake at 350° for 10 minutes or until lightly browned. Cool completely.
3. To prepare filling, combine cream cheese through almond extract in a medium bowl. Beat at medium speed until smooth and combined. Spread mixture evenly over bottom of tart shell.
4. To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove from heat and cool to room temperature.
5. Combine 4 cups strawberries and lemon juice; toss to coat. Arrange berries, bottoms up, in a pattern over filling. Spoon approximately half of glaze evenly over berries. Reserve remaining glaze for another use (over ice cream, pound cake, pancakes, etc). Sprinkle nuts around edge. Cover and chill for 3 hours.

Black Bean, Rice, and Corn Salad

Sweet and sour, this salad is a perfect side dish on a hot summer day.

yield: 8 1/3-cup servings

1 cup water
1 tsp salt, divided
1/2 cup rice
6 Tbsp lime juice
2 Tbsp olive oil
1/4 tsp pepper
1 garlic clove, minced
1 15-oz can black beans, rinsed and drained
1 1/2 cups fresh corn kernels (or 2 ears worth)
1/2 tsp sugar

1. Combine 1 cup water and 1/2 tsp salt in a saucepan; bring to a boil. Add rice to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Fluff with a fork.
2. Combine remaining 1/2 tsp salt, lime juice, oil, pepper, and garlic in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool. Stir in corn and sugar.

Squash-Chicken-Rice Casserole

Creamy and cheesy, this is the perfect "comfort food" dish.

yield: 6 servings

2 large cooked chicken breasts
8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked brown rice
1 cup shredded sharp cheddar cheese
1 cup sour cream
1/4 cup grated fresh Parmesan cheese
1 tsp salt
1/4 tsp pepper
2 eggs

1. Preheat oven to 350° .
2. Combine zucchini, onion, and broth in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
3. While zucchini mixture cooks, shred chicken with a fork.
4. Combine zucchini mixture through sour cream, 2 Tbsp Parmesan cheese, salt, pepper, and eggs in a bowl; stir gently. Stir in chicken. Spoon mixture into a 9x13 baking dish coated with cooking spray; sprinkle with remaining 2 Tbsp Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.

Black Bean Burritos

yield 6 burritos

Beans:
1 1/2 Tbsp canola oil
1 cup chopped onion
3/4 cup finely chopped bell pepper
1/2 tsp brown sugar
1 1/2 tsp minced garlic
1/4 tsp pepper
1/4 tsp cumin
1 cup water
2 15-oz cans black beans, undrained
1 tsp white wine vinegar

Remaining ingredients:
3 cups cooked rice
6 tortillas
chopped tomatoes

1. Heat oil in a large pot over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender. Stir in brown sugar, garlic, pepper, and cumin; cook 1 minute, stirring constantly. Stir in water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until thickened slightly, stirring frequently. Remove from heat and stir in vinegar.
2. Top each tortilla with 1/2 cup rice, 2/3 cup beans, and as many tomatoes as desired.

Tomato Tart

yield: 8 slices

3 pounds tomatoes, cut into 1/4-inch slices
1 1/2 tsp salt, divided
1 cup fresh corn kernels (about 2 ears)
1 Tbsp lemon juice
3 Tbsp fat-free sour cream
1 1/2 cups flour
1/4 cup plus 1 Tbsp cornmeal
4 Tbsp dried basil
1/3 cup shredded Pecorino-Romano cheese
1 tsp dried oregano
2 Tbsp flour
1/4 tsp pepper

1. Arrange tomato slices in a single layer on 3 or 4 layers of paper towels; sprinkle with 1/2 tsp salt. Let stand 20 minutes; blot dry with paper towels.
2. Preheat oven to 400° .
3. Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 cups flour, cornmeal, and 1/2 tsp salt in a large bowl; stir with a whisk. Add corn mixture; stir until a soft dough forms. Knead to work in remaining flour mixture.
4. Sprinkle 1 Tbsp cornmeal on pizza stone or counter top. Place dough on top of cornmeal and press into a circle. Using rolling pin, roll dough out to edges until you have a 14-inch circle.


5. Combine 2 Tbsp basil, cheese, and oregano. In separate bowl combine 2 Tbsp flour and 1/2 tsp salt. Arrange cheese mixture on dough, leaving a 1 and 1/2-inch border. Using a sifter, sift 1 Tbsp of the flour mixture over the cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes; top with remaining tomatoes. Fold edges of dough toward center; press to seal. Sprinkle with remaining basil and pepper. Bake at 400° for 35 minutes or until crust is brown. Let stand 10 minutes before cutting.

Pancakes

yield: 8 pancakes

1/2 cup flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 egg
1 Tbsp olive oil
1/2 cup blueberries (if you want blueberry pancakes)

1. In a medium bowl, combine flour through salt, stirring with a whisk. Add buttermilk, egg, and oil, stirring well with a whisk until combined.
2. Pour about 1/4 cup batter per pancake onto a griddle at medium-high heat. If you want blueberry pancakes, after you have poured the batter onto the griddle, drop blueberries onto each pancake, pressing into the batter. Cook pancakes 2-3 minutes, or until bubbles form in the batter and steam starts to rise, then flip pancakes and cook for 1-2 minutes. If you are unsure if they're done, you can poke the pancakes with a sharp knife to see if it comes out clean.

Peach and Blackberry Cobbler

yield: 8 servings

1/4 cup butter, melted and divided
3 cups sliced fresh peaches
2 cups blackberries
1 cup plus 1 Tbsp flour
1 cup sugar, divided
1/4 tsp ground ginger
1 Tbsp baking powder
1/4 tsp salt
1 cup 1% milk

1. Preheat oven to 350° .
2. Pour 2 Tbsp of the melted butter into the bottom of a 2 quart baking dish coated with cooking spray.
3. Combine peaches, blackberries, and 1 Tbsp flour in a medium bowl; toss gently. Add 1/4 cup sugar and ginger; toss gently to combine. Pour peach mixture into prepared dish. In a separate bowl combine 1 cup flour, 3/4 cup sugar, baking powder, and salt, stirring with a whisk. Add remaining 2 Tbsp butter and milk, stirring with a whisk. Pour batter evenly over fruit mixture.
4. Bake at 350° for 1 hour, 10 minutes or until golden brown.

Pizza Crust

yield: 1 12(ish)-inch crust

1/4 oz yeast
1 tsp sugar
1 cup hot (not boiling) water
2 1/2 cups flour
1/2 tsp salt
1 Tbsp olive oil

1. Put the yeast and sugar in a glass measuring cup. Add 4 Tbsp of the water and mix. Leave in a warm place for 15 minutes or until frothy.
2. In large bowl, mix the flour with the salt. Make a well in the center. Add the oil, remaining water, and yeast mixture. Mix to form dough. Turn out on floured surface. Knead until smooth. Return to bowl, cover with a damp hand towel, and let rise in a warm place until doubled in size (about 30 minutes).
3. When dough is finished rising, knead for a couple of minutes. Stretch it with you hands into the shape of your pizza stone or cookie sheet. Oil the pizza stone or cookie sheet slightly. Place the dough on it, pushing the dough out until large enough. Don't let the dough be too thick: it will rise more while cooking.
4. Top with whatever you desire and bake according to pizza directions.

Vegetable Pizza

yield: 8 slices

1 pizza crust
3 cups Ratatouille
1/2 cup part-skim ricotta cheese
1/2 tsp Kosher salt

1. Preheat oven to 500° .
2. Spread Ratatouille evenly over the pizza dough, leaving a 1/2-inch border; top evenly with ricotta cheese. Sprinkle with salt. Bake at 500° for 16 minutes or until crust is golden.

Ratatouille

yield: 10 1/2-cup servings

2 Tbsp olive oil
3 cups chopped onion
5 cups (1-inch) cubed peeled eggplant (about 1 pound)
2 cups (1/2-inch) cubed zucchini (about 1/2 pound)
1 cup chopped red bell pepper
1 1/2 Tbsp minced garlic (about 7 cloves)
2 1/2 cups chopped seeded peeled tomato (about 1 1/2 pounds)
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 tsp salt
1 tsp sweet smoked paprika
1/2 tsp pepper

1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic; cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme. Cover, reduce heat, and simmer 5 minutes. Uncover and simmer 10 minutes or until vegetables are tender and liquid evaporates. Stir in salt, paprika, and pepper; cook 1 minute.

Squash-Rice Casserole

yield: 8 1-cup servings

8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice
1 cup shredded sharp cheddar cheese
1 cup fat-free sour cream
1/4 cup grated fresh Parmesan cheese
1/4 cup Italian-seasoned breadcrumbs
1 tsp salt
1/4 tsp pepper
2 eggs

1. Preheat oven to 350° .
2. Combine zucchini, onion, and broth in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
3. Combine zucchini mixture, rice, cheddar, sour cream, 2 Tbsp Parmesan cheese, and breadcrumbs through eggs in a bowl; stir gently. Spoon mixture into a 9x13 baking dish coated with cooking spray; sprinkle with remaining 2 Tbsp Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.

Chocolate Cake

Fluffy, rich, and oh-so-chocolatey, this is the best chocolate cake I've had that's made from scratch. Thanks, Cooking Light, for the inspiration.

yield: 12 servings

Cake:
1/2 cup cocoa
1/2 cup boiling water
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/3 cup butter, softened
2 tsp vanilla
1 egg
2 egg whites
1 cup buttermilk

Icing:
1 1/2 cups powdered sugar
3 Tbsp cocoa
2 Tbsp 1% milk
1 tsp butter, softened
1/2 tsp vanilla

1. Preheat oven to 350° .
2. To prepare cake, combine 1/2 cup cocoa and water in a small bowl; cool. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add egg and egg whites, beating well after each addition. Beat in cocoa/water mixture. Add four mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture and beating well after each addition.
3. Pour batter into a 9x13 baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until the cake springs back when lightly touched. Cool in pan 10 minutes on wire rack.
4. To prepare icing, combine the powdered sugar and 3 Tbsp cocoa in a medium bowl, stirring well with a whisk. Add milk, butter, and vanilla; stir with a whisk until smooth. Spread over cake.

Pasta Primavera

yield: 4 servings

1 1/2 cups sliced carrots
3 cups uncooked penne pasta
1 tsp olive oil
2 cups chopped zucchini, yellow squash, or pattypan squash
1 cup sugar snap peas
1 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 Tbsp lemon juice
1/4 cup fresh shredded Parmesan
3 Tbsp basil
3 Tbsp parsley

***If you cannot/don't want to/aren't allowed to use wine, substituting more whipping cream for the white wine works just fine***

1. Bring some water to a boil in a medium saucepan. Add carrots and peas; cook 3-4 minutes. Remove from water. Add pasta and cook until tender; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add squash; sauté 3 minutes. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes. Stir in wine, scraping sides of pan. Stir in cream and juice; cook 1 minute. Add pasta, cheese, parsley and basil. Toss well to coat.

Summer Squash Pizza

Fresh and light, this dish makes the perfect accompaniment to a salad, or is great as an appetizer as well.

yield: 8 slices (4 servings)

1 tsp olive oil
1 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1 medium zucchini, sliced lengthwise into 1/4-inch slices
1 medium yellow squash, sliced lengthwise into 1/4-inch slices
1 pizza crust
2 plum or Roma tomatoes, sliced into 1/8-inch slices
1/4 cup (1 oz) finely grated Pecorino-Romano cheese
basil
oregano

1. Preheat oven to 400° .
2. Combine oil, vinegar, salt, pepper, zucchini, and squash. Toss to coat. Grill until tender. (I used our George Foreman. You could also grill them on a "real" grill, or sauté them if you don't have a grill).
3. Arrange zucchini and squash on the pizza crust. Arrange tomatoes over zucchini and squash. Sprinkle with cheese. Sprinkle with basil and oregano. Bake at 400° 20 minutes or until pizza crust is done.

Carrot Cake

yield: 16 servings

Cake:
1 1/2 cups flour
1 1/3 cups sugar
1/2 cup coconut
1/3 cup chopped pecans
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 Tbsp canola oil
2 eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained

Frosting:
2 Tbsp butter, softened
1 (8 oz) block 1/3-the-fat cream cheese
3 cups powdered sugar
2 tsp vanilla

1. Preheat oven to 350° .
2. Combine flour through cinnamon in a large bowl; stir well. In a small bowl combine oil and eggs. Stir egg mixture, carrot, and pineapple into flour mixture. Pour batter into a 9x13 pan coated with cooking spray. Bake at 350° for 35 minutes or until a knife inserted comes out clean. Cool completely.
3. To prepare frosting, beat butter and cream cheese together until smooth. Beat in powdered sugar and vanilla just until smooth. Spread over the top of the cake.

Hearty Bean and Barley Soup

A hearty, spicy, and simply delicious soup that is easy to prepare and just gets better the longer it cooks/sits. Perfect for cold winter days. Serve with a salad or homemade bread for a real treat.

yield: 8 1-cup servings

7 cups chicken broth
1/4 tsp crushed red pepper
6 garlic cloves, minced
19 oz dark red kidney beans, rinsed and drained
2 tsp olive oil
1 cup chopped carrot
1 cup chopped onion
2 stalks celery, chopped
14 1/2 oz diced tomatoes
1 cup uncooked quick-cooking barley
4 oz torn spinach leaves
1/4 tsp pepper
Parmesan cheese

1. Measure one cup of kidney beans and mash with a fork.
2. Heat oil in large dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and crushed red pepper. Sauté 4 minutes or until tender. Add broth, tomatoes, barley, and mashed and whole beans. Bring to a boil. Reduce heat; simmer 30 minutes.
3. Add spinach and pepper. Simmer 10 minutes or until barley is tender. Sprinkle each serving with Parmesan.

Sweet and Sour Chicken

yield: 4 1-cup servings

1 Tbsp olive oil
1 Tbsp minced garlic (about 3 cloves)
1/4 tsp ground ginger
1/4 tsp crushed red pepper
1 1/2 lbs skinless chicken breast, cut into bite-sized pieces
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 cup canned pineapple
1/2 cup canned pineapple juice
1/3 cup reduced-sodium soy sauce
1 1/2 Tbsp cornstarch
2 tsp brown sugar
1/4 cup chopped cashews

1. Heat oil in a nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove from pan; set aside.
2. Add onion, celery, and bell pepper to pan; sauté 4 minutes or until crisp-tender. While this sautés, combine pineapple juice, soy sauce, cornstarch, and brown sugar in a bowl, stirring with a whisk until smooth. Add pineapple chunks to veggie mixture; cook 30 seconds.
3. Return chicken mixture to pan. Stir in juice mixture; bring to a boil. Cook 1 minute. Sprinkle with cashews. Serve over rice.

German Chocolate Bundt Cake

yield: 16 servings

Streusel:
1/4 cup flour
1/2 cup brown sugar
2 Tbsp cold butter, cut into small pieces
1/3 cup flaked coconut
1/3 cup chopped pecans

Cake:
Cooking Spray
1 Tbsp sugar
1/2 cup cocoa
1 oz baking chocolate
1/2 cup boiling water
1 1/2 cups sugar
1/3 cup softened butter
2 tsp vanilla
2 egg whites
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk

Glaze:
1 cup powdered sugar
1 Tbsp melted butter
4 tsp milk

1. Preheat oven to 325° .
2. Prepare streusel: Combine flour and brown sugar. Cut in butter until coarse and crumbly. Stir in nuts and pecans. Set aside.
3. Prepare pan: Coat a bundt pan with cooking spray and sprinkle with 1 Tbsp sugar. Set aside.
4. Prepare cake: In small bowl combine cocoa, baking chocolate, and boiling water; stir until chocolate melts. Set aside. Combine 1 1/2 cups sugar and 1/3 cup butter with mixer set on medium-high. Add vanilla and eggs, beating until thoroughly mixed. In a separate bowl combine flour, baking powder, baking soda, and salt, stirring with a whisk until combined. Alternately add flour mixture and buttermilk to sugar/butter mixture, beginning and ending with flour mixture. Stir in cocoa mixture.
5. Pour half of cake batter into prepared pan; top with streusel. Pour remaining batter over streusel. Bake at 325° for 1 hour or until a knife inserted comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely before adding glaze.
6. Prepare glaze: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk to combine. Drizzle over cake.

Louisiana Dirty Rice and Beans

A favorite in the Scarbrough household. Spicy red pepper gives this super-easy dish a mighty kick. Satisfying and simple, we could easily demolish the entire 6 servings in one sitting.

yield: 6 1-cup servings

1 Tbsp olive oil
1 cup chopped green pepper
3/4 cup chopped onion
1/2 cup sliced celery
1/2 lb skinless chicken breast, cut into bite-sized pieces
1 cup uncooked brown rice
2 cups chicken broth
1 14-oz can diced no-salt-added tomatoes
1/2 cup sliced green onions
1/4 tsp ground thyme
1/2 tsp pepper
1/4 tsp ground red pepper
2 minced garlic cloves
1 15-oz can kidney beans, rinsed and drained

1. Preheat oven to 350°.
2. Heat oil in dutch oven over medium heat. Add bell pepper, onion, and celery to pan; sauté until tender (about 4 minutes). Add chicken; cook until lightly browned. Stir in rice; cook 30 seconds. Add broth and remaining ingredients; bring to a simmer. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is absorbed and rice is tender.

Fettuccine Alfredo

Creamy and cheesy, this fettuccine is better the second day.

yield: 6 1-1/2-cup servings

1 lb fettuccine noodles
1 Tbsp butter
1 1/4 cups half-and-half
3/4 cup grated fresh Parmesan
1/2 tsp salt
1/4 tsp pepper

1. Cook fettuccine.
2. Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt and pepper; cook 1 minute or until cheese is melted, stirring constantly.
3. Add fettuccine noodles, turning to coat.

Oatmeal Pecan Pie

yield: 12 slices

1 9-inch pie crust

1 cup brown sugar
1 cup light corn syrup
2/3 cup oats
1/2 cup chopped pecans
2 Tbsp melted butter
1 tsp vanilla
1/4 tsp salt
2 eggs, lightly beaten
2 egg whites, lightly beaten

1. Preheat oven to 325° .
2. Combine brown sugar through egg whites in a large bowl. Stir with a whisk to combine. Pour into pie crust. Bake at 325° for 50 minutes or until center is set. Cool completely before serving.

White Chocolate-Cashew Coffee Biscotti

yield: 40 cookies

1/2 cup sugar
1/2 cup brown sugar
2 Tbsp softened butter
1 tsp vanilla
2 eggs
1 egg white
2 1/2 cups flour
1/4 cup instant coffee granules
3 Tbsp cocoa
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
3/4 cup chopped cashews
Cooking spray
1 Tbsp sugar
3 oz white chocolate

1. Preheat oven to 350° .
2. Beat 1/2 cup sugar through egg white in mixer until well blended.
3. Combine flour through nutmeg in bowl. Stir with a whisk to combine. Add to sugar mixture gradually, beating until well blended. Stir in cashews.
4. Turn dough out on lightly floured surface. Knead a few times, until dough is sticking together and not too sticky. Divide dough in half. Shape each portion into a 12-inch-long roll. Place rolls on a baking sheet coated with cooking spray; pat to 3/4-inch thickness. Sprinkle rolls with 1 Tbsp sugar. Bake at 350° for 22 minutes.


5. Remove rolls from oven. Reduce temperature to 325°. Cool rolls on wire rack for 10 minutes.


6. Cut each roll diagonally into 20 pieces. It works best if you cut each roll in half, and then each half in half. Then cut each section into 5 pieces. Stand pieces upright on baking sheet and bake for 20 minutes at 325°.


7. Remove from oven and cool completely. Place chocolate in a heavy-duty ziploc bag. Microwave on high for 10 seconds at a time, removing chocolate from microwave to squish and make sure the bag is not melting. When chocolate is melted, cut a tiny hole in the corner of the bag. Drizzle chocolate over biscotti. Let chocolate harden. Enjoy with coffee or hot chocolate!