Chicken Corn Chowder

Ingredients

• 1  tablespoon  butter
• 6  green onions
• 2  tablespoons  all-purpose flour
• 2  cups  chopped cooked chicken breast
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  (10-ounce) packages frozen corn kernels, thawed and divided (I used two cans of canned corn)
• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 2  cups  fat-free milk
• 1/2  cup  (2 ounces) preshredded cheddar cheese

Preparation

Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.
While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.

Nutritional Information

Calories:

394 (26% from fat)

Fat:

11.5g (sat 5.8g,mono 3.4g,poly 1.4g)

Protein:

35.5g

Carbohydrate:

40.7g

Fiber:

4.5g

Cholesterol:

84mg

Iron:

2.2mg

Sodium:

534mg

Calcium:

293mg

Allison Fishman, Cooking Light, JULY 2006

Great Harvest Pumpkin Bread

2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil
4 eggs, beaten lightly
2/3 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.

Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

Skinny Sloppy Joes

Skinny Sloppy Joes
Adapted from Rachel Ray
Gina's Weight Watcher Recipes
Servings: 7 • Serving Size: 1/2 cup or 1/4 lb • Points: 2 pts
Calories: 121.8 • Fat: 3.7 g • Protein: 13.7 g • Carb: 9.9 g • Fiber: 2.1 g 

• 1.25 lbs 93% lean ground beef sirloin
• 1 tbsp steak seasoning or seasoned salt
• 1 carrot, minced
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1/4 cup red bell pepper, minced
• 4 oz mushrooms, minced
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 2 cups tomato sauce
• 2 tbsp tomato paste
• 2 tbsp brown sugar
• red pepper flakes
• chili powder

Chop all the vegetables really fine, using a chopper or food processor.

Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.

Tortellini with Spinach and Cherry Tomatoes

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 1  (9-ounce) package fresh three-cheese tortellini
• 2  teaspoons  olive oil
• 2  teaspoons  bottled minced garlic
• 1/2  to 3/4 teaspoon crushed red pepper
• 2  cups  cherry tomatoes, halved
• 1/4  cup  fat-free, less-sodium chicken broth or vegetable broth
• 1  tablespoon  chopped fresh basil
• 1/4  teaspoon  salt
• 1  (6-ounce) package fresh baby spinach

Preparation

Cook tortellini according to package directions, omitting salt and fat.
While tortellini cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and red pepper; sauté 30 seconds.
Add tomatoes, broth, basil, salt, and baby spinach to pan; cook 2 minutes or until baby spinach wilts. Stir in tortellini; cook 1 minute.

Nutritional Information

Calories:

254 (26% from fat)

Fat:

7.4g (sat 3.1g,mono 1.7g,poly 0.4g)

Protein:

11.6g

Carbohydrate:

34.8g

Fiber:

2.8g

Cholesterol:

24mg

Iron:

2.4mg

Sodium:

395mg

Calcium:

207mg

Roasted Buttercup Squash

Roasted Buttercup Squash

Halve and clean the squash.

Slice, and brush the insides with olive oil. 

Sprinkle with course salt, cracked pepper, and a little bit of dried sage. 

Place on a lined baking sheet and roast in a preheated 425° oven, 30-45 minutes, until fork tender. 

We drizzled it with a little bit of the local honey we bought the same night and it was soooooo good.

Linguine with Tomato-Almond Pesto

Linguine with Tomato-Almond Pesto [Pesto Trapenese]
Adapted from Gourmet
3/4 cup slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes, quartered
1/2 cup grated Pecorino or Parmesan
1/4 to 1/3 cup olive oil
1 pound linguine
In a large skillet, sauté the almonds in a little olive oil until toasted. Let cool, then blend them in a food processor or blender until they are in coarse pieces. (“The size of orzo,” the original recipe suggests.) Scoop them out of the processor and set them aside.
Put the basil, garlic and a few pinches of sea salt into the food processor and chop. Add the almonds back to the food processor (keeping them separate will keep them from getting too finely chopped as you get the basil and garlic to the right texture) with the tomatoes, cheese and olive oil and whirl briefly. Season it with freshly ground black pepper.
Cook your linguine until it is al dente and could use another minute of cooking time. Reserve one cup of pasta cooking water and drain the rest. Immediately toss the hot linguine with the pesto and mix quickly so that it drinks the sauce up a bit. Add more pasta water if needed. Serve this lukewarm, or at room temperature, with a glass of wine, after you get the baby to bed.

BLACK BEAN QUINOA

BLACK BEAN QUINOA - quinoa is the SUPER GRAIN. If you don't know about it, read this

approx. 4-5 servings. You can increase the proportion as needed. I eyeball all of the measurements:For 4 cups of quinoa:boil 8 cups of water and add the quinoa. Put lid on to cook and let simmer for 12 - 15 minutes until the germ separates from the seed. The cooked germ looks like a tiny curl. Remove from the heat and let it stand for 3-5 minutes to get fluffy.

While the quinoa is standing. Mix together:

1/2 can black beans

diced red roma tomatoes

1/2 can of corn

1/2 cup of chopped red onion

1/3 of a red pepper chopped

1 clove of garlic

a little parlsey and basil (if i have it)

I add this mixture to the quinoa and then add about a tablespoon of olive oil to smooth it over and a couple of tablespoons of red wine vinegar. s&p to taste.

This is great as a side or to make it a main dish, I double the recipe and add chicken breasts for my husband to enjoy.

WHITE BEAN SALAD

WHITE BEAN SALAD - a perfect side

approx.6 servings

1 can white beans

quartered grape tomatoes

shredded zucchini or diced cucumbers

diced bell peppers (yellow or orange add nice color)

cut up fresh mozzerella

sliced spinach

I add all of these veges and cheese in whatever proportion seems right depending on the veges I have available (just eyeball it)

then add:

2 tablespoons of sesame oil

2 tablespoons of rice wine vinegar

a few red pepper flakes

s&p

a dash or two of coriander

mix it up and let is sit for 10 minutes. it's a great, healthy side!

Homemade Granola Bars

2 cups rolled oats

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 cup AP flour -or- whole wheat flour

3/4 cup dried fruit -or- coconut, chocolate chips, raisins, etc.

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla

Preheat the oven to 350 degrees F. Line with parchment or grease a 9x13 in. baking pan.

In a large bowl, mix together the oats, brown sugar, cinnamon, flour, dried fruit,and salt. Make a well in the center and pour in the honey, beaten egg, oil and vanilla. Mix well, folding the wet ingredients into the dry ingredients. Press the mixture evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool bars for 5 minutes, then cut into bars while they are still warm. Do not allow the bars to cool completely before cutting or they will be to too hard to cut.

 Makes 24

Hawaiian Haystacks

2 c. cream of chicken soup
1 c. chicken broth or water
2 c. chicken, cooked and cubed
4 c. rice, cooked

chow mein noodles
tomatoes (3 med)
celery (1 cup)
green peppers (1/2 cup)
green onions (1/2 cup)
pineapple (1 can)
cheddar cheese (1/2 cup)
slivered almonds (1/2 cup)
coconut

Combine soup and chicken broth in saucepan.  Add chicken and simmer for 8-10 minutes until heated through. 

Makes 8 servings.

Ultimate Chicken Fingers

3 boneless skinless chicken breasts (about 1 lb.) cut crosswise into 1/2-inch strips
2/3 cup bisquick mix
1/2 cup grated parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 Tbsp butter, melted


Heat oven to 450 degress.  Line cookie sheet with foil; spray with cooking spray.  In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, cheese, salt and paprika. 

Dip half the chicken strips into egg, place in bag.  Seal bag, shake to coat.  Place chicken on cookie sheet.  Repeat to use up remaining chicken.  Drizzle butter over chicken.

Bake 12-14 minutes.  Turning halfway through bake tme with pancake turner, until no longer pink in the center.

4 Servings.

Caytlin Kingston, found on the back of Bisquick box.

Low-Fat Lemon Bars

Slim Lemon Squares

Makes: 16 servings

Ingredients
Nonstick cooking spray
3/4 cup all-purpose flour plus 2 tablespoons
2/3 cup granulated sugar plus 3 tablespoons
1/2 stick cold butter, cut into 1/2-inch cubes
1 egg
1 egg white
1/4 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 tablespoon water
1/4 teaspoon baking powder
1 tablespoon powdered sugar

Directions
1. Coat an 8-x-8-x-2-inch baking pan with nonstick spray; set pan aside.
2. In a small mixing bowl, combine 3/4 cup flour and 3 tablespoons sugar; cut in butter until crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated 350-degree oven for 15 minutes.
3. Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 tablespoon water, and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack.
4. Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.

Nutrition facts per serving (1 bar): 100 calories, 1g protein, 17g carbohydrate, 3g fat (2g saturated), 0g fiber
Healthy Baking Tips

Stick with It
A stick of butter or margarine gives the crust better texture than tub margarine, says Kerry Neville, RD, a spokesperson for the American Dietetic Association. We like the taste of butter; plus, stick margarine can pack artery-clogging trans fats.

Grate Idea
Protect your knuckles by ditching the old box grater. Zest the lemon with a Microplane, which has a handle that offers a sure grip.

Make the Cut
No pastry cutter? When you add the butter to the flour mixture, pinch and rub the mix between your fingers and thumbs until you have coarse crumbs the size of peas.

Top It Off
Use a fine mesh strainer to dust the bars with powdered sugar.

Raise the Bar
"I've seen lemon bar recipes that call for six eggs," Neville says. This slimmed-down version uses just one egg and one egg white.

Found Here: http://www.fitnessmagazine.com/recipes/desserts/low-calorie/low-fat-lemon-bars/?sssdmh=dm17.459023&esrc=nwfitdailytip072510&email=2267919527

Chocolate Chocolate Chip Cookies

Ingredients

* 1 cup butter, softened
* 1 1/2 cups white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2/3 cup cocoa powder
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 2 cups semisweet chocolate chips
* 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Found Here: http://allrecipes.com//Recipe/chocolate-chocolate-chip-cookies-i/Detail.aspx

Black Bean Burgers

Black Bean Burgers (adapted from Veganomicon)

* 2 C black bean (canned is fine) (a mix with some garbanzo beans is good too)
* 3-4 cloves garlic
* 1/2 C and 2 T vital wheat gluten
* 1/2 small onion grated on a box grater
* 1 t salt
* 1/4 t cumin
* chili powder to taste
* 2 T cilantro finely chopped
* 1/4 C water
* 2 T tomato paste
* olive oil

1. Mash the black beans in a medium bowl with a fork until most beans are mashed—some half beans still visible. Add the following but do not mix yet: garlic grated with a rasp grater, grated onion, wheat gluten, water, salt, cumin, chili powder, cilantro.
2. Mix with a fork and then with hands to knead ingredients together a little. Shape into 6 patties by pressing mixture very firmly together into a ball then pressing into patty about 1/2” thick. Spray both sides of the patty with nonstick spray.
3. Heat large fry pan over medium heat. Pour in a thin layer of olive oil to cover the bottom of the pan. When the pan is hot, put 3 patties into pan. As bean burger cooks, press firmly with a spatula. Flip when first side is browned, about 6 minutes. Cook other side in the same way.

Blueberry cobble pie bars

berry cobbler pie bars (with lemon sugar!)


crust and topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled butter, cut into cubes
zest of two lemons

berry filling
4 large eggs
2 cups sugar
1 cup sour cream
juice of 1 large or 2 small lemons
3/4 cup all-purpose flour
pinch of salt
6 cups of fresh berries, or 2 (16 oz) pkgs frozen berries

* if using frozen berries, be sure to defrost and drain excess liquid. place frozen berries on a plate in the fridge overnight and they'll be ready for baking the next day.
* we used mini wild blueberries for this batch and they are a perfect fit. i love lemon with blueberries!

1. preheat oven to 350 degrees. grease a half-sheet baking pan (12 x 17) and set aside. if you use a 9 x 13, you'll just have thicker bars.
2. zest two lemons. measure out the sugar onto a clean work surface, then rub the zest into the sugar with the back of a spoon. this will create a lemon scented sugar. (so yummy!)
3. combine lemon sugar, flour, salt and butter in a mixer with the paddle attachment. beat the ingredients on medium speed until it looks dry and crumbly. reserve 1 1/2 cups of the crust mixture to use as the topping. press remaining mixture into the bottom of the pan.
4. bake crust for 12 to 15 min, or until golden brown. let cool for 10 min. while you make the filling.
5. for filling: whisk the eggs in a large bowl. add sugar, sour cream, lemon juice, flour, and salt. gently fold in berries. spoon the mixture evenly over the crust. you may have to distribute the berries evenly around.
6. sprinkle reserved crust mixture evenly over filling. bake for 45 to 55 min, or until top is lightly browned. serve warm, a la mode. or refrigerate for later, as they are incredible cold.

Apple Delight

3-4 apples, peeled, cored, and chopped

¼ cup dry oats

1/8 cup brown sugar

¼ tsp cinnamon

Mix altogether and spoon into muffin cups. (I love the silicone cups)or ramekins, Bake in oven at 350 about 10 minutes, or until apples are soft.

Spinach and Ricotta Stuffed Shells

1(10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
24 cooked jumbo pasta shells
1 carton of Ricotta cheese
1 egg, slightly beaten
½ tsp. Italian seasoning
Garlic powder
½ cup-1 cup Parmesan cheese
Tomato sauce
Salt and pepper to taste
Cook the shells, drain them and let them dry out. Mix everything together and then stuff the shells. Line a greased baking sheet with tomato sauce and place the stuffed shells in the baking dish. You can drizzle tomato sauce on top of the shells and you can also top the shells with mozzarella cheese, if you want!
Bake at 350 degrees for 30 minutes

Honey Sesame Chicken

2 chicken breasts
2- 3 Tbsp. honey
1 Tbsp sesame oil
red pepper flakes
salt
pepper

Cut up raw chicken into small cubes. Place on greased skillet. Add honey, oil, a small pinch of red pepper flakes, a dash of salt and a dash of pepper. Cook on medium heat until chicken is cooked through and sauce begins to caramelize and brown. Serve with sauteed vegetables and rice.

Found Here: http://ilovetoeatgoodfood.blogspot.com/

Choc. Chip Oatmeal Cookies

2 cubes of butter
1 cup of white sugar
1 cup of brown sugar
1 tsp of vanilla
2 eggs
3/4 tsp salt
1 tsp baking soda
2 cups of flower
2 cups of oatmeal
1 1/2 cups of chocolate chips

* Bake at 350 for 10 minutes
ENJOY!

Strawberry-Watermelon Yogurt Ice Pops

2 cups vanilla yogurt (not non-fat)
2 cups strawberries, sliced (fresh or frozen)
Juice and zest of 1 lime
Watermelon cubes (about 20 cubes, 1/2-inch each)
8 to 10 wooden popsicle sticks

Prepare a loaf pan by lining it with plastic wrap. Have your popsicle sticks on hand.

In a blender combine the yogurt, strawberries, lime juice and zest. Puree until well combined. Pour the yogurt blend into your prepared pan. Drop the watermelon cubes into the mixture, making sure there are a few cubes in each pop. Place the popsicle sticks into the pan, spacing them evenly. Freeze for about 6 hours, until the pops are completely frozen.

When you want to serve your pops, take the pan and run warm water over it to loosen the edges. Take the plastic wrap and lift the frozen "loaf" out of the pan. Use a sharp knife to cut in between the popsicle sticks. There you have it, Strawberry-Watermelon Yogurt Ice Pops!

Note: If you use a yogurt with a low-fat content the popsicles will be a bit icy and have a tendency to break easily. They're just as good, just a bit fragile.

FOUND HERE: http://andthenidothedishes.blogspot.com/2010/07/strawberry-watermelon-yogurt-ice-pops.html

Banana Bites

• 2 cups chocolate chips
• 2 tablespoons vegetable oil
• Assorted toppings for coating bananas (such as crushed oreos, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded coconut)
• 3 bananas, peeled, cut into 1/2-inch-thick slices
1. Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
2. Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

FOUND HERE: http://www.bonappetit.com/magazine/fasteasyfresh/2009/04/frozen_chocolate_dipped_banana_bites

French Toast Muffins

French Toast Topping
• 3 tablespoons milk
• 1 egg,slightly beaten
• 6 slices cinnamon bread, crusts trimmed, cut into 1/2-inch cubes
Muffins
• 1 cup milk
• 1/2 cup butter, melted
• 1 egg, slightly beaten
• 1 teaspoon maple extract
• 2 cups flour
• 3/4 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
Topping
• 1/4 cup maple syrup
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
1. Heat oven to 375°F
2. Combine all French toast topping ingredients in medium bowl; set aside,.
3. Combine 1 cup milk, melted butter, 1 egg and maple flavoring in another medium bowl. Combine all remaining muffin ingredients in large bowl. Stir milk mixture into flour mixture just until mixed.
4. Spoon batter into greased 12-cup muffin pan. Spoon French toast topping evenly over batter; press down slightly. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Immediately brush muffins with maple-flavored syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm.

FOUND HERE: http://framed-mylifeonepictureatatime.blogspot.com/search?updated-max=2010-06-24T19%3A00%3A00-04%3A00&max-results=7

Ice Cream Cupcakes

• One batch brownie batter
• Assorted flavors of ice cream

1. First make the brownie batter. Line two cupcake pans with the foil cupcake liners. Into each cupcake liner, scoop 1 Tablespoon of brownie batter. Bake at 350 degrees F for about 6-8 minutes until the brownie is cooked through.
2. Let the brownies cool in the cupcake pans to room temperature. Once cool, place in the freezer (still in the cupcake pans) for 30 minutes. When you place the cupcake pans in the freezer, remove the ice cream you’re using and place in the refrigerator to soften.
3. When ready to assemble the cupcakes, remove the cupcake pans with foil lined brownie cups from the freezer. Remove the ice cream from the fridge. Run the ice cream scooper under hot water and working quickly, portion a small scoop of ice cream into each foil lined cup, while still in the cupcake pan. The cupcake pan will help the Ice Cream Cupcake hold its shape. You may need to rinse the scooper under hot water in between scoops for easy portioning. Quickly smooth the scoops of ice cream with the back of a small spoon also rinsed in warm water and return the ice cream cupcakes quickly to the freezer.
4. Let the newly formed Ice Cream Cupcakes refreeze for 45 minutes to an hour.
5. To serve, remove the cupcakes from the freezer about 5 minutes before you’d like to serve them. Finish with a dollop of whipped cream 

Found Here: http://www.joythebaker.com/blog/2009/04/brownie-bottom-ice-cream-cupcakes/

Pizookie

Chocolate Chunk (I used chocolate chips)2 1/2 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/3 cup semi-sweet chocolate chunks
2 scoops of vanilla ice cream

The restaurants uses a 6-inch deep-dish pizza pans, but you can bake your clones in any cake pan or pie pan with a bottom that is a to 7 inches across.

1. Preheat oven to 475 degrees F.

2. Combine all ingredients for cookie of your choice up to, but not including, the flour, in a small bowl and beat with an electric mixer on high speed until smooth. Add flour and baking soda (plus oats and cinnamon if making the oatmeal raisin walnut cookie) and stir well by hand. Stir in remaining ingredients then press the dough into a small buttered pie pan, cake pan or 6-inch deep-dish pizza pan.

3. Bake for 5 to 7 minutes or until cookie begins to brown. Cool for a minute or so, add 2 scoops of vanilla ice cream, and serve.

Serves 2 for dessert.

Blueberry Crumb Cake

• ½ sticks 1/4 Cup Butter
• 1 Tablespoon (additional) Butter
• ¾ cups Sugar
• 1 whole Egg
• ½ teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 2-¼ teaspoons Baking Powder
• ½ teaspoons Salt
• ½ teaspoons Cinnamon
• ¾ cups Whole Milk
• 2 cups Fresh Blueberries
• Topping
• ¾ sticks Butter
• ½ cups Sugar
• ½ cups Flour
• ¼ teaspoons Salt

Preparation Instructions

Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream butter with sugar. Add egg and mix until combined. Add vanilla and mix. Add flour and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Cut into squares and serve with softened butter.

Prep Time 10 Minutes Cook Time 45 Minutes

Servings 16

Difficulty Easy

Pioneer Woman

Banana Bread

1 1/4 cups sugar 1/2 cup butter or margarine, softened 2 eggs 1 1/2 cups mashed very ripe bananas (3 to 4 medium) 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups Gold Medal® all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts, if desired

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1.Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. 2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. 3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Can substitute plain yogurt for the buttermilk or you can mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2. found here: http://www.bettycrocker.com/recipes/banana-bread/51427396-6764-4b0a-a73a-78c683c703d2

Chicken Pad Thai

• 8  ounces  rice noodles (Vietnamese bahn pho or Thai sen-mee)
• 1/4  cup  salted peanuts, finely chopped
• 1/2  teaspoon  grated lime peel
• 3  tablespoons  fish sauce
• 2  tablespoons  fresh lime juice
• 2  tablespoons  packed brown sugar
• 4-1/2  teaspoons  rice vinegar
• 1  tablespoon  Asian chile sauce with garlic
• 3  tablespoons  cooking oil
• 1  pound  boneless, skinless chicken breast or turkey, cut into bite-sized strips
• 1  tablespoon  finely chopped garlic
• 1    egg, lightly beaten
• 1  cup  fresh bean sprouts
• 1/3  cup  sliced green onion
• 2  tablespoons  snipped fresh cilantro

Directions

1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.

Found Here: http://www.bhg.com/recipe/chicken/chicken-pad-thai/

Magic Peanut Butter Middles

From my friend Michelle who got it from a friend who got it from the Tasty Kitchen website where it was posted by Karly, who originally wrote about the recipe on her blog. Karly in turn found the recipe on allrecipes.com posted by someone named Stephanie, to whom I will be eternally grateful. In case you were wondering where the recipe came from…
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, softened
- 1/4 cup peanut butter
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup confectioners’ sugar
- 3/4 cup peanut butter

In small bowl blend flour, cocoa and baking soda. Mix until well blended.
In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
To make Filling: Combine confectioner’s sugar and 3/4 cup peanut butter. Blend well.
Roll filling into 30 – 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely (Jane note: I also divided the dough into 30 parts to make it easy on myself). Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar. (Jane note: maybe there’s something wrong with my technique, but the glass trick didn’t work – I did flatten the cookies with a glass, but the glass wasn’t dipped in sugar. Instead I dipped the top of the flattened cookie into some sugar – that seemed to work better.)

Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

FOUND HERE: http://thisweekfordinner.com/2010/05/06/the-most-heavenly-peanut-butter-chocolate-cookie-this-side-of-anywhere/

chocolate zucchini loaf cake

2/3 c. all-purpose flour
1/3. c. whole wheat flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 1/2 c. shredded raw zucchini
1/4 c. vegetable oil
1/4 c. applesauce
1/2 c. granulated sugar
1/2 c. brown sugar
2 large eggs
1 tsp. vanilla extract
3/4 c. semi sweet or dark chocolate chips

1. preheat oven to 350 and grease a loaf pan. sift together first 7 ingredients. set aside.
2. using a hand mixer, beat the oil, applesauce, sugars, eggs, and vanilla for about 2 min.
3. fold in zucchini, add the flour mixture, beating just until combined. fold in chocolate chips.
4. pour mixture into prepared pan and bake for 55 to 65 minutes, or until toothpick comes out clean.
5. remove from oven and place pan on a wire rack to cool for at least 15 min. then transfer from pan to wire rack and let cool completely. store in fridge when cool.
serve warm with vanilla ice cream. or straight out of the fridge, with fresh strawberries.

notes.
next time i will add flax and cut back on the sugar. i think i'll try 1/3 or even 1/4 c.

FOUND HERE: http://summerharms.blogspot.com/

SWEET POTATOES

Ingredients
• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
- In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
- In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
- Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

RECCE’S COOKIE

3/4 c brown sugar
3/4 c sugar
2 3/4 c flour (add more if your cookies turn out semi-flat)
1/2 tsp salt
1 tsp baking soda
2 tsp vanilla (real vanilla is better but more expensive, fyi)

2 sticks of butter
2 large eggs
Guittard milk chocolate chips (this is very important, don't skimp on the chips, these are the best chocolate chips I've ever had)
Reeses peanut butter chips (I've never tried generic, good luck if you so choose to sojourn down that course)

Heat oven to 375. Mix sugars and butter. Add in vanilla and eggs. Mix dry ingredients, I usually do flour last. THIS IS THE MOST IMPORTANT PART: Add the chocolate and peanut butter chips to your heart's content. I always believe in very, very fair amounts of peanut butter chips. Scoop small amounts out with a spoon and roll into balls (only if you want shapely cookies, of course). Bake a dozen at a time for no longer than nine minutes. Depending on your oven you may want to bake for less time but I highly discourage baking them longer. That is, unless you're a crunchy cookie person. In which case you probably wouldn't like my cookies- it's the gooier the better for me.

WW Diet Soda Cake

That's right, not a typo. I believe it was the smart folks at Weight Watchers who figured out you can make any box cake low in points, simply by replacing the oil and eggs with diet soda. Sounds strange and I have always been curious about this. Today I decided to give it a shot. I used Stewart's Diet Cream Soda with a Betty Crocker Super Moist Cake Mix. I also used two egg whites to make the cake fluffier. Wow, what a delicious low fat, low point cake. I topped mine with some fat free whipped cream. Here's the recipe.
Gina's Weight Watcher Recipes
Servings: 12 pieces  Bake Time: 29 minutes  Points: 3.5 ww points
• 1 dry box cake, any flavor
• 10 oz diet soda, any flavor
• 2 egg whites
• Baking spray
Preheat oven according to box directions. Spray 9 x 13 pan.
Beat cake mix, diet soda and egg whites. Pour into pan.
Bake as directed on box, or until toothpick comes out clean when inserted.
Let cake cool about 10 minutes before cutting. Cut into 12 pieces. Top with fat free whipped cream if you wish.
You can also make cup cakes which would be only 1.75 points each!

Black Bean Brownies

This might sound strange, but these brownies actually come out rich and fudgy. They are low fat, high in fiber and protein and no one would know there are beans in them. These brownies are only 2 pts each. A great way to eat dessert with out packing on the pounds!
Gina's Weight Watcher Recipes
Servings: 20 servings  Serving Size: 1 brownie  Calories: 194 Points: 2 ww points
• 1 can (15 oz.) black beans
• 1 box brownie mix
Open can of beans, drain and rinse well. Put beans back in the can and fill can with water. Put beans and water in blender until smooth. Mix pureed beans with brownie package mix. DO NOT add eggs or oil. Spray baking dish with Pam. Cook brownies according to package directions. Cool and serve.

FOUND HERE: http://www.skinnytaste.com/2008/06/black-bean-brownies-2-pts.html

Dark Chocolate and Orange Muffins

1¾ cups plain all-purpose flour
1½ tsp baking powder
¾ cup caster sugar
1 tbsp orange zest
1 cup dark chocolate, roughly chopped
1 cup plain yoghurt (no gelatine)
60g unsalted butter, softened
2 eggs
2 tbsp orange juice

Preheat oven to 180°C.
Cut 8 strips of non stick baking paper into 6.5 x 60cm lengths.*
Grease the paper and roll into cylinders, overlapping a couple of times. The cylinders should fit snugly into 8 x ½ cup capacity ramekins or muffin pans. Place the cylinders in the greased ramekins.
Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine.
In another smaller bowl, combine the yoghurt, butter, eggs and orange juice until well blended.
Add the wet mixture to the dry mixture and mix until just combined.
Spoon the batter carefully into the prepared ramekins.
Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer.
Remove from oven and cool for 5 minutes. They are ready to serve straight away.

*If you don’t want to make your own cases feel free to use conventional muffin cases. In this case you will make 12 muffins instead.

serves 8
FOUND HERE: http://ilovemilkandcookies.blogspot.com/2007/07/easy-as-muffins.html

Healthy Treat

1 cup almonds, toasted and chopped (toast in a pan on medium heat for 10-15 minutes)
1/2 cup dried cherries (I used dried cranberries, because that's what I had on hand)
1 cup semi-sweet chocolate (the darker the better I say!)

Melt your chocolate (you can get all fancy in a double boiler, but I melted it SLOWLY in the microwave--don't cook your chocolate, just melt it)
I also added a heaping tablespoon of ground flax seed, because I like to trick my family like that.
Mix in your chopped almonds and cherries. Drop by small spoonful onto parchment, ( I love a sprinkle of sea salt!) and let set up in the fridge.
FOUND HERE: http://inthelittleredhouse.blogspot.com/search/label/recipes

carrot cake cookies with cream cheese glaze

what you need.
3/4 c. plus 1 T. all-purpose flour
1/4 c. plus 1 T. whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/3 c. plus 2 T. packed brown sugar
1/3 c. plus 2 T. granulated sugar
1 large egg
3/4 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)

4 oz. cream cheese, softened
4 T. powdered sugar, plus extra if needed
2 T. milk, plus extra if needed to thin glaze
1/4-1/2 teaspoon vanilla

what you do.
1. preheat oven to 375 degrees. sift together flours, cinnamon, baking soda, and salt in a bowl.
2. beat together butter, sugars, egg, and vanilla until pale and fluffy, about 2 min.
3. mix in carrot at low speed, then add flour mixture and beat until just combined. chill dough in freezer for 15 minutes.
4. drop 2 T. batter per cookie on baking sheets lined with parchment paper, leaving 2 inches between cookies. bake until cookies are lightly browned and springy to the touch, 12-16 minutes total. cool on sheets for 1 minute, then transfer to wire racks.
5. spoon glaze onto warm cookies and dust with cinnamon if desired. or use glaze to sandwich 2 cookies together for whoopie pies. Store in airtight container in the fridge. makes 18 large iced cookies, or 9 jumbo whoopie pies.

Chocolate Chip Cookie Dough Cupcake

Ingredients
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips

1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
Directions
Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

FOUND HERE: http://allrecipes.com/Recipe/Chocolate-Chip-Cookie-Dough--Cupcake--The-BEST-Cupcake-Ever/Detail.aspx

CHOCOLATE MINT COOKIES

1 Devil’s Food Cake Mix
2 eggs
1/2 C. oil
One Andes Mint per cookie
Mix first three ingredients together and drop in spoonfuls onto a cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven and lightly pat each cookie with the back of a spatula to flatten cookies. Immediately after removing from oven, place an Andes Mint on the top of each cookie. After it starts to melt, take a spoon and gently move the Andes Mint around on each cookie until it is completely smeared over the top of the cookie. Allow to cool completely before serving or eat immediately for a deliciously rich warm cookie.

FOUND HERE: http://www.sugardoodle.net/melsrecipes/page/3

PEANUT BUTTER CUPCAKES

• 1-½ cup Cake Flour
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• ½ cups (1 Stick) Softened Butter
• 1-½ cup Packed Brown Sugar
• ½ cups Peanut Butter
• 2 whole Eggs Beaten
• 1 teaspoon Vanilla Extract
• ⅔ cups Milk

1. Preheat your oven to 350 degrees F.
2. Combine flour, baking powder, and salt; set aside.
3. In a large bowl, cream butter and sugar.
4. Add peanut butter and mix well.
5. Add beaten eggs and vanilla, beat until creamy.
6. In alternating batches, add in dry ingredients and milk. Beat until light and fluffy.
7. Spoon batter into pan lined with paper cups.
8. Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a cake.
9. Let cool, decorate, and enjoy!

FOUND HERE: http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/peanut-butter-cupcakes/

Homemade Oreo Cookies

1 package of devil's food cake mix
2 eggs
3/4 cup of shortening

blend all together at once.

roll soft dough in small balls
on a cookie sheet.
(don't press down,
keep balls intact before baking)

bake at 350 degrees
for 8 minutes
(don't you dare over-bake)

frosting for the middle:
8 oz. cream cheese
1/2 stick of butter
2 tsp. vanilla
2 to 4 c. powdered sugar
mix until smooth.

when cookies are cool:
frost backs of cookies
and make sandwich with another cookie.
FOUND HERE: http://www.cjaneanswers.com/

Crockpot Cake

1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix

spray crock pot with nonstick cooking spray.
mix cake mix, sour cream, chocolate morsels, water, egss, oil
and pudding mix in a bowl by hand.
pour into crock pot.
cover and cook on low 6-8 hours or high 3-4 hours.

FOUND HERE: http://www.cjaneanswers.com/search?updated-max=2010-02-19T00%3A38%3A00-08%3A00&max-results=7

Rice with Cilantro and Peas

Saute half an onion and a few cloves of garlic in some olive oil with salt, pepper, and a little chili powder. add 1 1/2 cups of rice and 3 cups of water. bring up to a boil, cover, cook on low till the rice is cooked. then add a cup or so of frozen peas and a bunch of cilantro, chopped.

Stuffed Bell Peppers

- 6-7 bell peppers of various colors, 1 3/4 to 2 pounds (I went ALL RED. They’re the best in my book.)
- 2-4 Tablespoons olive oil (I was out of olive oil – quel horreur! but canola oil worked like a charm)
- 1/2 medium onion, chopped
- 1 pound sweet or hot italian sausage, casings removed
- 3 cups cooked rice (Julia used basic white rice and it was fabulous. I used a rice blend of Texmati, brown and wild rice and it was soooo yummy.)
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated parmesan cheese
- 1 egg, slightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 8-oz. cans tomato sauce
- 1/2 cup water
Preheat oven to 350 degrees F.
Cut tops from peppers and remove seeds and ribs. If your peppers don’t want to stand up nicely, cut off part of the bottom as well to level the base of the pepper. Try not to cut through to the inside, but if you do it’s not the end of the world. Brush outside of peppers with olive oil.

In a medium frying pan, heat remaining olive oil over medium heat. Add onion and cook 2-4 minutes, or until softened. Crumble sausage meat into pan and cook, stirring to break up lumps, until it begins to lose its pinkness, 5-7 minutes. Drain the fat (use a slotted spoon or pat with papertowels).

Slightly beat egg in a large-ish mixing bowl. Add rice, parsley, cheese, salt, pepper and sausage/onion mixture. Mix well.
Stuff the bell peppers with rice filling, mounding top slightly. Place peppers in a 9″ x 13″ baking dish. Mix tomato sauce with water and pour into dish around peppers. Bake 45 minutes.

FOUND HERE: http://thisweekfordinner.com/

GINGER LIME STIR FRY

how to.

1. chop two chicken breasts into cubes and cook in olive oil in a large skillet, adding salt and pepper as you go.
2. while the meat is cooking, cook some whole wheat pasta and set it aside.
3. chop asparagus, cauliflower, carrots, and broccoli (or whatever you like) and throw them in with the meat. add more s & p. let simmer and soften for a few minutes.
4. once the chicken is done and veggies are soft and have nice color, add the cooked pasta. then pour ginger lime sauce over all. mix it up and let it mingle just a minute more. serve hot.
note: leave out the meat and i wouldn't even know it. really.

ginger lime sauce (mm. mmm.)

4 T. soy sauce
2 T. brown sugar or agave nectar
2 T. ginger, fresh or ground
2 large cloves garlic, minced
1 tsp. white vinegar
1 tsp. lime juice
1/4 tsp. black pepper
pinch red pepper flakes
1 to 2 tsp. cornstarch for desired thickness
2 T. water

combine all ingredients in a glass bowl. cover and let sit in the fridge until ready to use. let sit overnight, if you can. will keep in fridge for 2 weeks.

Roasted Garlic Cauliflower

2 T minced garlic
3 T olive oil
1 lg head cauliflower, washed and seperated into small florets
1/2 cup grated parmesan cheese
salt and pepper to taste
1 T chopped fresh parsley

Preheat oven to 450. Grease or butter a large casserole dish. I use a stoneware baking sheet from Pampered Chef, or a Demarl silpat on a cookie sheet so I don't grease it first. Place olive oil
and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared baking sheet. Bake for 25 minutes, stirring halfway through. Top with parmesan cheese and parsley and broil for 3 minutes. (I usually don't broil, but just stick it back in the oven for a few minutes longer)

FOUND HERE: http://sisterscafe.blogspot.com/ ON MAR 31, 2010

Sweet Potato and Black Bean Patties

2 large sweet potatoes, roasted and peeled
1 cup black beans
1 garlic clove, minced
2TBS red onion, chopped
1/4c cilantro, chopped
1TBS lime juice
1tsp lime zest
s&p

Add all ingredients EXCEPT BLACK BEANS into a food processor.
Process until well mixed.
STIR in black beans.
Refrigerate for 20 minutes.
Form into small patties, and cook in nonstick pan with a little olive oil.

Sweet and Tangy Cucumbers

1 seedless cucumber, partially peeled
¼ cup rice vinegar
2 Tbl. sugar
¼ tsp. sesame oil
¼ tsp. red pepper flakes
pinch of salt
Thinly slice the cucumber and place in a medium mixing bowl. Add the remaining ingredients and toss until well coated. If this is made in advance, be sure to toss before serving. Serves 4 people as a small side salad. Also, can easily be doubled.

Lemon Yogurt Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt  (could use sour cream)
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

For the glaze:

• 1/3 cup sugar
• 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Found Here: http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe/index.html

Crunchy Noodle Salad

Ingredients

• Kosher salt
• 1/2 pound thin spaghetti
• 1 pound sugar snap peas
• 1 cup vegetable oil (many reviews said to use less oil, only 1/4 cup)
• 1/4 cup rice wine vinegar
• 1/3 cup soy sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 3 tablespoons toasted white sesame seeds, divided
• 1/2 cup smooth peanut butter
• 2 red bell peppers, cored and seeded, and thinly sliced
• 4 scallions (with and green parts), sliced diagonally
• 3 tablespoons chopped fresh parsley leaves

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

NOTES: could half the sauce or add more pasta.  Many reviews said there was too much sauce.
Found Here: http://www.foodnetwork.com/recipes/ina-garten/crunchy-noodle-salad-recipe/index.html

Eli's Asian Salmon

Ingredients

• 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
• 1 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon toasted (dark) sesame oil
• 1 1/2 teaspoons chili paste
• 1/2 cup sliced scallions (2 scallions)
• 2 tablespoons minced garlic (8 large cloves)
• 2 tablespoons minced fresh ginger
• 1 1/2 cups panko (Japanese bread crumbs)

Directions

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

Found Here:http://www.foodnetwork.com/recipes/ina-garten/elis-asian-salmon-recipe/index.html

Creamy Grape Dessert

Servings: 8 • Serving Size: 1/8th • Points: 4 ww pts
Calories: 171.2 • Fat: 7.9 g • Protein: 5.3 g • Carb: 33.8 g • Fiber: 1.6 g  

• 1 lb green seedless grapes, washed and dried well
• 1 lb red seedless grapes, washed and dried well
• 8 oz fat free Chiobani Greek yogurt
• 4 oz light cream cheese, softened
• 1/4 cup agave (or sugar)
• 1 teaspoon vanilla extract

Topping:

• 2 tbsp brown sugar, packed
• 1/2 cup chopped walnuts (or pecans)

Cut grapes in half and set aside.

Mix yogurt, cream cheese, agave and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish.

Combine brown sugar and crushed walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve.

Black Bean, Avocado, Cucumber and Tomato Salad

Servings: 10 • Serving Size: 1/2 cup • Points: 2 ww pts
Calories: 126.9 • Fat: 5.7 g • Protein: 5.0 g • Carb: 16.0 g • Fiber: 6.7 g  

• 1 seedless cucumber, peeled and diced
• 2 medium ripe tomatoes, diced
• 2 hass avocados, diced
• 15.5 oz can black beans, rinsed and drained
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 2 limes, juice of
• salt and fresh pepper

Combine all the ingredients and season with salt and pepper to taste. Keep refrigerated until ready to serve. Makes 5 cups.

Mixed Berry Slump

Ingredients

• 7 1/2 ounces of blueberries
• 6 ounces of raspberries or blackberries
• 12 strawberries, hulled and halved
• 1/2 cup plus 2 tablespoons of packed light-brown sugar
• 1/4 cup plus 1 tablespoon of water
• 1/2 vanilla bean, split and scraped
• Pod of reserved vanilla bean
• Pinch of salt
• 1 tablespoon of cornstarch
• 1/2 cup of all-purpose flour
• 1/2 teaspoon of baking soda
• 1/8 teaspoon of freshly grated nutmeg
• 2 tablespoons of cold unsalted butter, cut into small pieces
• 1/4 cup buttermilk

Baking Directions

Bring berries, 1/2 cup sugar, 1/4 cup water, the vanilla seeds and pod and a pinch of salt to a simmer in a saucepan over medium heat. Cook covered  for 5 minutes. Whisk together cornstarch and remaining tablespoon of water. Add to berries. Simmer for 1 minute. Let stand while making dough.
Mix together remaining 2 tablespoons of sugar, the flour, baking soda, grated nutmeg and 1/8 teaspoon of salt. Rub in butter using your fingers until very small pieces remain. Stir in buttermilk until dough forms.
Return berry mixture to a gentle simmer over low heat and add 6 mounds of dough. Cook dumplings, covered, until cooked through, about 10 minutes. Remove pod.

Serving Size

Serves 6
Martha Stewart Recipe

Grilled Corn, Mexican Style

Ingredients

• 4 ears of corn
• 3 tbsps. mayonnaise
• 2 tsps. lime juice
• 2 tbsps. cotija cheese (Parmesan will also work)
• 1/2 tsp. chili powder
• 1/4 tsp. cayenne pepper
• 1/4 tsp. cumin
• 1 pinch salt

Directions
If you are using a gas grill, set the temperature to medium. If you are using a charcoal barbecue, get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer. Grill the corn for 12 minutes total. Continually move the corn so each side is grilled.
In a bowl whisk together the mayonnaise and lime juice. In a separate bowl mix together the cheese, chili powder, cayenne pepper, cumin, and salt.
Spread the mayonnaise mix over the corn. Sprinkle the cheese mix over the corn. Enjoy!