Oatmeal Blueberry Applesauce Muffins

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
1 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Makes 12-15 muffins

NOTES:You can feel good about sinking your teeth into these for breakfast. They're healthful, not too sweet and have great flavor. I used a #20/large scoop to fill each cup, which yielded 17 muffins. I found they were a little small though, so I'll probably either use a #12 scoop next time or fill them closer to 3/4 full to yield about 12-13 muffins.

Total calories=1838, per muffin(1/17)=102

SOURCE:Adapted from Joy the Baker

Hershey's Candy Cane Kiss Brownie Bites

For the brownie:
1 brownie mix 9×13 inch size
Candy Cane Hershey Kisses, unwrapped, about 36

For the ganache:
2 Tablespoons heavy cream
1/2 cup semi-sweet chocolate chips

Garnish:
3 original candy canes, crushed

Preheat oven to 325 degrees F. Prepare mini muffin tin(s) by generously spraying with cooking spray, both inside the cups and over the top. Prepare brownie mix according to package directions.



Spoon batter into tins, filling about half way. Press kisses into center of brownie batter, pushing them in only about a quarter to a third of the way down; do not push all the way to bottom, some of the tip should stick out the top. Bake for 15-17 minutes or until brownies are cooked through.

As they bake the kisses will sink down a little...

and the brownie will start to envelop them...

until they are completely covered. Notice how the brownie bites didn't spill over even though they came over the top. If you do not spray the tops as well as the insides, the brownie will spill over, stick to to the top and make it virtually impossible to remove the bites intact.

Let brownie bites cool COMPLETELY in the tins, they are difficult to get out otherwise. Once cool, gently run a thin knife around them and ease them out onto a cooling rack.

Put candy canes in plastic baggie and gently crush, making sure not to make them into a powder.

Melt chocolate chips in microwave at 30 second intervals until smooth and melted. Stir in cream until silky smooth. If needed, microwave 10 seconds more. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes.

NOTES:These can be kind of tricky, but if you are careful to completely spray the tins and cool the brownies before taking them out they should be ok. The flavor is wonderful. The Hershey's Kisses are amazing!

SOURCE:Adapted from Picky Palate

Romano-Black Pepper Biscotti

1 1/2 Tbsp. whole black peppercorns or peppercorn blend
4 cups flour
2 tsp. baking powder
2 tsp. salt
2 1/4 cups finely grated Parmesan or Romano cheese
1 1/2 sticks (12 Tbsp.) cold, unsalted butter, cut into half inch cubes
4 large eggs
1 cup whole milk

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Pulse peppercorns in grinder until coarsely ground. In a food processor or large bowl, combine flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper. Pulse in the butter with a food processor or, if you’re using a bowl with a pastry blender or your fingertips, until the mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.

Turn the dough onto a lightly floured surface and divide into thirds. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log, about 2 inches wide and 3/4 inch high (or to the size you want). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.

Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake until logs are pale golden and firm, about 30 minutes. Cool logs to warm on sheets on a rack, about 10 minutes.

Reduce oven temperature to 300°F.

Transfer a log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

Makes about 16 slices of biscotti

Serve with Italian Wedding Soup

NOTES:Total calories=3474, per serving=217
SOURCE:elly says opa!

Mac and Cheese for 2

1 cup macaroni
1 Tbsp. butter
1 Tbsp. all-purpose flour
3/4 cup whole milk
1/2 tsp (heaping) dry mustard, more if desired
1 cup sharp cheddar cheese, Grated
1/4 tsp. seasoned salt, more to taste
dash salt and ground black pepper

Cook macaroni according to package directions.

In the mean time, in a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for about a minute, whisking occasionally. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for 2-3 minutes until very thick. Reduce heat to low.

Add in cheese and stir to melt.

Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDER SALT.

Pour in drained, cooked macaroni and stir to combine.

Serve immediately or pour into a buttered baking dish, top with extra cheese, and bake at 350 for 20 to 25 minutes or until bubbly and golden on top. (If you decide to bake it, under cook the macaroni by a few minutes; it will finish cooking in the oven.)

NOTES:This recipe is adapted and scaled down from Pioneer Woman. This is the perfect comfort food. Great for 2 adults or 4-5 little people.

Egg Nog Cupcakes

For the cupcakes:
1 tsp. rum extract
1 1/4 cup low-fat eggnog
1/4 cup vegetable oil
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 cup sugar
1 1/3 cups all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

For the frosting:
1/4 cup butter, softened
3 Tbsp. low-fat eggnog
1-2 tsp. rum extract
generous pinch of nutmeg
2 (or more) cups powdered sugar

Garnish:
ground cinnamon
cinnamon sticks, cut in halves or thirds

Preheat oven to 350° F. Line a 12-cup muffin tin with paper liners. In a small bowl, mix together the rum extract, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt. Pour the liquid ingredients into the dry ingredients and whisk until just combined. Fill muffin cups to about 1/2-2/3 full; DO NOT OVER-FILL. If you have extra batter, line additional muffin tin with cups and fill.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, cream together the butter, eggnog, rum extract, nutmeg and powdered sugar. Add in more sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes. Garnish by sprinkling cinnamon on top and cut cinnamon stick.

Makes 12-14 cupcakes

SOURCE:Annie's Eats

Chocoholic Mint Truffle Kissed Biscotti

1/2 cup butter, softened
1 cup plus 2 Tbsp. granulated sugar
3 eggs
1 tsp. vanilla extract
2 1/2 cups all purpose flour
3/4 cup cocoa powder
1 Tbsp. baking powder
1/4 tsp. salt
1 1/2 cups chocolate chips
10-oz. bag Hershey's Mint Truffle Kisses, unwrapped and halved

1 cup white chocolate chips
Sprinkles, if desired

Preheat oven to 375°F. Line 2 baking sheets with parchment paper or spray with cooking spray.

In a stand or electric mixer cream the butter and sugar until light and fluffy. Add eggs and vanilla; beat until well combined, scraping sided to incorporate all ingredients. Place flour, cocoa, baking powder and salt into a large bowl. Add to wet ingredients following with the chocolate chips and kisses. Mix on low until just combined.

Divide the dough into two equal halves and form into two 10-inch logs on the prepared baking sheets, at least 4 inches apart. The logs should be about 10 inches long by 4 inches wide (they will spread during baking), and about 1 1/2 – 2 inches deep. Bake for about 30 minutes, then allow to cool for 10 minutes. Using a long serrated knife slice each log into 3/4-inch to 1-inch pieces on the diagonal. Separate on the baking sheet so that the sides are not touching. Bake for an additional 10 minutes. Remove from the oven and let cool completely.

Melt chocolate over a double broiler or carefully melt in microwave in 30 second intervals until smooth and melted. Dip tips or drizzle chocolate over entire surface of biscotti and then add sprinkles, if desired. Let chocolate harden on wax paper then enjoy with your favorite cup of hot chocolate!!

Approximately 16 slices of biscotti

SOURCE:Picky Palate

Gingerbread Biscotti

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/4 cups packed dark brown sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 bag Hershey’s cinnamon chips
1/4 cup molasses
2 large eggs
2 cups chocolate chips or coarsely chopped chocolate, for dipping

Preheat the oven to 350°F. Spray 2 baking sheets with cooking spray or line with parchment paper.

Combine flours, brown sugar, baking powder, baking soda, salt, spices and cinnamon chips in the bowl of a stand mixer. Mix on low speed just to combine. In a small bowl, combine eggs with molasses and stir well. With the mixer on low speed, pour egg mixture into dry ingredients and mix until just combined. Dough will be slightly crumbly.

Divide the dough into two equal halves and form into two 10-inch logs on the prepared baking sheets. The logs should be about 10 inches long by 4 inches wide (they will spread during baking), and about 1 1/2 – 2 inches deep. Bake for about 30 minutes, then allow to cool for 10 minutes. Using a long serrated knife slice each log into 3/4-inch to 1-inch pieces on the diagonal. Separate on the baking sheet so that the sides are not touching. Bake for an additional 10 minutes. Remove from the oven and let cool completely.

Place chopped chocolate or chocolate chips in a double boiler and melt until smooth. Dip half of each biscotti into the chocolate, shake gently to remove excess, and place on wax paper to set.

SOURCE:Annie's Eats

Every Day Chicken Cordon Bleu

for the chicken:
4 cups water
2 bay leaves
1 onion, quartered
8 peppercorns
1/2 tsp. salt
2 small chicken breast halves

for the sauce:
2 Tbsp. flour
2 Tbsp. butter
1 1/2 - 2 cups skim milk
1 cup low-fat Swiss cheese, shredded

1 pkg. Chicken flavored Stove Top stuffing
1 cup cooked ham, cubed
1/3 - 1/2 cup low-fat Swiss cheese, shredded

Place the water and the rest of the ingredients for the chicken in a large pot on the stove. Bring to a boil. Reduce heat, cover and let simmer for 45 minutes. Drain chicken and let cool. Chop into bite-sized pieces.

Near the end of cooking time for the chicken, preheat oven to 350°F. Prepare stuffing according to package directions and set aside.

For the sauce, melt the butter in a medium sauce pot. Add the flour and whisk together. Let bubble for about a minute. Add the milk, whisking constantly. Bring to a boil and allow to thicken. Take off heat and add 1 cup cheese.

Add chicken and ham to cheese sauce and toss to coat. Pour into an 8 1/2 x 11 inch rectangular baking pan. Spread stuffing on top and sprinkle with remaining 1/3 cup of shredded. Bake in oven, uncovered for about 15 minutes.

Sweet and Sour Meatballs

for the meatballs:
½ lb ground pork
1 lb ground beef
½ t pepper
½ t garlic powder
2/3 cup bread crumbs
1/4 cup milk
½ cup chopped onion
2 eggs
1 T flour
1/3 cup tomato sauce
3/4 t salt
3/4 t soy sauce

Place meat and the rest of the ingredients in a bowl. Mix together and form 1-1 1/2 inch balls. Place on a baking dish and bake at 350°F for 40 minutes.





for the sauce:

2 cups pineapple juice
1/3 cup water
1 ½ cups ketchup
1/3 cup sugar
1/4 cup rice vinegar
2 t soy sauce

Bring to a boil. Thicken sauce with about 1/4 cup cornstarch mixed with just enough water. Then add 9 oz pineapple tidbits.

Simmer meatballs in sauce for 20-30 minutes. Serve over hot cooked rice.


NOTES: I got this recipe from my sister. This is great for crowds and very easy to make. It's also a kid-pleaser. The meatballs are very soft, so I just mash them up with the rice and they eat it great. Since you only use 1/3 cup of tomato sauce in the meatballs, I just use the rest of the can as part of the ketchup and then add enough ketchup to make 1 1/2 cups.

Orange Cranberry White Chocolate Biscotti with Orange Glaze

for the biscotti:
3¼ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
1½ cups sugar
8 Tbsp. unsalted butter, melted
3 large eggs
1 tbsp. vanilla extract
2 tbsp. orange zest
1 cup white chocolate chips
1 cup dried cranberries

for the glaze:
3-4 Tbsp. freshly squeezed orange juice
1 cup powdered sugar

Preheat the oven to 350° F. Spray a baking sheet with cooking spray or line with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.

Divide the dough in half. Working with one portion of dough, shape into a 12" x 3" log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.

Carefully transfer the logs to a work surface and remove the parchment paper from the pan (if you are using it). Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool almost completely. Drizzle glaze over each biscotto, spreading it if desired, then finish cooling completely. Store in an airtight container.

NOTES:These are my new go-to holiday treat! I absolutely loved them and was so exited when I finally got to make them. They are perfect for treat bags because they keep well.

SOURCE:Adapted from Annie's Eats.

Anita's Sugar Cookies

2 sticks butter
1 1/2 cups sugar
2 eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 cup milk
1/2 tsp. baking soda
4 cups flour


Cream together butter and sugar until light and fluffy. Add eggs, vanilla and almond extracts and milk and mix. Add flour and baking soda and mix until combined.

Roll out dough and cut with cookie cutters.

Bake at 400 for 8-10 minutes.

NOTES:Anita was like my second mother in college. We worked together and she always brought the best sweets to share. These were no exception. I love the almond extract in it.

AK's Krispie Chicken Nuggets with Broccoli and Potato Mash

1 chicken breast
1/2 cup milk, plus 1 tbsp for dipping
1 garlic clove, crushed
1 tsp fresh thyme leaves
1 tbsp fresh lemon juice
2 cups Kellogg's Rice Krispies
1-2 Tbsp. cheddar cheese, finely grated
1 Tbsp. grated Parmesan
1 egg
1/4 cup flour
3–4 tbsp oil, for frying
salt and black pepper, to taste

Cut the chicken breasts into 1-2 inch cubes and put in a bowl. Mix together the 1/2 cup milk, garlic, thyme, lemon juice, 1/4 tsp salt and some black pepper (the mixture will separate a little from the lemon juice but this is OK), and pour over the chicken. Cover, and leave to marinade in the fridge for 4 hours or overnight.

Put the Rice Krispies in a food processor and whiz for 1–2 minutes, until reduced to fine crumbs. Add the cheeses plus salt and pepper to taste, and whiz to combine. Transfer to a large plate. Whisk the egg in a small bowl with the tablespoon of milk. Mix the flour with a little salt and pepper, and spread out on a large plate.

Remove the chicken pieces from the marinade, shaking off any excess. Toss in the seasoned flour then dip in the egg and roll in the Rice Krispie coating. Put the oil in a large non-stick pan over a medium heat. Fry the nuggets for 2–3 minutes each side, until golden and crisp. Drain on paper towel and cool slightly before serving.

Oven method
If you would like an alternative to frying, pre-heat the oven to 400ºF. Either line baking sheet with silicone baking mat or spray sheet with cooking spray. Coat the chicken (as above) and put on the prepared baking sheet. Bake for 15 minutes, turning over half-way through.

To freeze put uncooked, coated chicken fingers on baking sheet lined with saran wrap. Cover with more saran wrap and freeze until solid then transfer to a re-sealable box or freezer bag. Cook direct from frozen, adding 1 minute extra cooking time for frying and 3-4 minutes extra for baking.

Serve with AK's Broccoli and Potato Mash

NOTES: Recipes from Annabel Karmel website. I actually let the chicken marinade almost 2 days because I couldn't get to it and it made the chicken very tender when cooked.

Homemade 100% Whole Wheat Bread-Updated

10 1/2 cups freshly ground hard red or white wheat
1 Tbsp salt
2 1/2 rounded Tbsp saf-instant yeast
1 cup powdered milk
1/2 cup honey (you can use granulated sugar or brown sugar but I've found better results with honey when I do 100% whole wheat)
3 Tbsp liquid lecithin*
1 cup applesauce (this is to help retain the moisture, it doesn't replace any fat)
3 1/2 cups hot tap water

In mixer add wheat, salt, yeast and powdered milk. Pulse until just combined. Add honey, lecithin, applesauce and water. Mix for about 20-30 seconds and check consistency. If dough is too dry, add more water. It should look a little sticky, this will yield a lighter loaf. Mix for 10 minutes in mixer. DO NOT ADD WATER OR FLOUR TO THE DOUGH AFTER IT HAS FINISHED MIXING, it will not be able to form the gluten like the rest of the dough.

Spray counter, pans and your hands with cooking spray. Pour out dough onto sprayed counter. Separate the dough into 4 equal balls of dough. Roll each dough ball into a log the length of your bread pan. "Spank" it to get the air bubbles out and roll it again just enough to make it look smooth on the outside. Place in loaf pan and let raise. It's ok if it doesn't touch all sides of the pan when you first put it in the pan, as it raises it will fill the pan. Cover with a dish towel. Let raise 25 minutes or until dough has raised to the top of the loaf pan. Bake at 350 for 25 minutes. Makes 4 loaves
(4x8" loaf pans).

*Do not try to measure lecithin, it is too sticky and messy. Instead, squeeze or pour approximately 3 Tbsp. (size of a quarter) of lecithin directly into the bowl. Our local Macey's grocery store carries lecithin but you can also find it at Kitchen Kneads, The Bosch Store and places like that.


NOTES: I went to a bread making class with my mom and it was the best thing I ever did to learn how to make bread. UPDATE 12/7/09: I have been using this recipe for a YEAR, making bread for our family. Although the bread tasted good most of the time, I wasn't totally happy with the outcome. Between the ingredients and the method, I think I have finally got it down and I'm happy with our bread. The changes I've made are reflected in the recipe above.

I usually only make half a batch (2 loaves) at a time. We keep one out and put the other in the freezer until we're ready to use it.

We got a grain mill last Christmas and it's been the best thing. However, if you don't have one, make sure you buy whole wheat BREAD flour. I have never tried the whole wheat bread flour so I can't say what differences there may be.

P-Dub's Turkey Pot Pie

1 pie crust (homemade or store bought)
1/2 stick butter (1/4 cup-yes, use all of it, it makes the roux)
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover turkey, light and dark, diced or shredded
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup heavy cream (milk works too)
Frozen peas (eyeball it-to your liking)
Frozen corn (eyeball it-to your liking)
1 tsp. poultry seasoning
salt and pepper to taste

Preheat oven to 400 degrees. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. Add frozen peas and carrots.

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and poultry seasoning, to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan. Roll out crust so that it’s about 1 inch larger than the pan you’re using.Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30 minutes or until very golden and bubbly. Allow to cool for a little bit before serving.

NOTES:This is the Pioneer Woman's recipe, only slightly altered. I love her, she is my new hero! This pot pie was FABULOUS! There was hardly any left after dinner. This is my new favorite comfort food.

Pumpkin Scones

2 cups all-purpose flour
1/3 cup light or dark brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. cinnamon
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup cold unsalted butter, cut into pieces
1/3 cup white chocolate chips (optional)
1/3 cup buttermilk
½ cup pumpkin
1 tsp. vanilla extract

For the egg wash:
1 large egg
1 tablespoon milk or cream

Preheat the oven to 375° and place a rack in the middle of the oven.

In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round. Cut the circle into 8 equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash. Bake for 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 8 scones.

NOTES:This is the perfect recipe for a holiday gift basket or Thanksgiving morning breakfast. It's also a great way to use up extra pumpkin. Recipe adapted from Annie's Eats.

Chewey Coconut Chocolate Chunk Blondies

1 cup all-purpose flour
1/4 tsp. salt
6 tbsp. unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup sweetened shredded coconut
4 oz. semi-sweet chocolate chips

For drizzle and garnish: (optional)
1 cup semisweet or bittersweet chocolate chips or chunks
1 tsp. butter or shortening
Sweetened shredded coconut

Preheat the oven to 350 degrees F. Butter and flour an 8-X-8-inch square baking dish. In a small bowl, sift together the flour and salt; set aside. In another mixing bowl combine the melted butter and brown sugar and beat until well combined. Scrape down the sides of the bowl, add the egg, and mix until incorporated. Mix in the vanilla and coconut extracts until well blended. Add in the dry ingredients and mix just until they have been incorporated.

Add the shredded coconut and chocolate chips to the bowl, and fold in with a rubber spatula until evenly distributed. Transfer the batter to the prepared baking dish and spread evenly with a spatula.

Bake for 20-25 minutes, until set in the center but still soft. Do not over bake. Let the bars cool slightly before drizzling.

(optional) To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl. Microwave in 15-second intervals, stirring in between, until completely melted and smooth. Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars. Sprinkle with additional shredded coconut before the chocolate sets, if desired. Allow to cool completely before cutting into bars.


NOTES:Recipe adapted from Annie's Eats. I'm always hankerin' to make something warm and chocolate on Sunday evenings and this was perfect. I loved the coconut in it and using all brown sugar. This was the perfect size batch too, not too big.

Baked Oatmeal

2 cups oatmeal
1 egg
2 Tbsp. oil
3 1/2 Tbsp. plain or vanilla yogurt
1/2 cup brown sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
3/4 cup milk
1 tsp. cinnamon

Mix ingredients together, adding oatmeal last. Pour into a greased 8X8 baking dish and bake at 350 for 25-30 minutes.

Best served warm with a little milk.

NOTES:My sister makes baked oatmeal for her family but they have a bigger family than we do. This makes just enough for our little family.

Cranberry Pumpkin Bread with Crystalized Ginger

1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 tsp. cinnamon
3 Tbsp. butter
3/4 cup granulated sugar
1/2 cup brown sugar
3 Tbsp. yogurt (plain or vanilla)
2 eggs
1 cup pumpkin
3/4 cup milk
1/2 cup dried cranberries (fresh or frozen are fine too)
1/4 cup crystalized ginger, chopped finely

Preheat oven to 350. Cream butter and sugars together. Add yogurt, eggs and pumpkin and mix until just combined. Mix dry ingredients together and add alternately with the milk. Mix until just combined. Toss the cranberries in a little flour so they don't sink to the bottom of the pan while baking. Fold the cranberries and ginger into the batter. Pour into a greased and floured loaf pan and bake for 1 hr. 15 minutes, rotating in oven about halfway through. Once the timer reaches 1 hour, watch your bread closely as each oven is different and bread may be done sooner or later. Bread is done when toothpick inserted in center comes out clean.

NOTES:This bread is so good warm, perfect for a fall breakfast with some cider or hot cocoa. If you don't have crystalized ginger on hand or can't find it (I found mine at my local Good Earth & not too expensive), you can substitute 3 Tbsp. freshly grated ginger. However, I think the crystalized ginger in this recipe is what makes it that much better!

*For a variation, replace the milk with orange juice in the batterand and glaze with orange spice glaze once out of the oven: 1/2 cup powdered sugar, dash cinnamon & nutmeg & 2-3 Tbsp. orange juice

Pumpkin Pie Spice

1/4 cup cinnamon
2 Tbsp. ground ginger
2 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground allspice

Mix together and store in airtight container.

Pumpkin Oatmeal Scotchies

1/2 cup butter (1 stick)
3/4 cup brown sugar
3/4 cup granulated sugar
1/4 cup plain or vanilla fat free yogurt
2 eggs
1 tsp. vanilla
1 cup pumpkin
1 1/4 cup flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
pinch ground ginger
pinch allspice
1/8-1/4 tsp. fresh ground nutmeg
1/2 tsp. salt
3 cups oats
1 bag (1 3/4 cups) butterscotch chips

Cream butter and sugars together until light and fluffy, scraping the sides down as needed. Add yogurt, eggs and vanilla and pumpkin and mix to incorporate. Add dry ingredients through salt and mix to combine. Add the oats and mix then fold in the butterscotch chips.

Bake 375 for 8-10 minutes.

NOTES:I kind of combined a few recipes together to get this one and made it mine. These are delish! They might be one of my new favorites. They are great for fall baking and the best warm right out of the oven. You can also substitute craisins for the butterscotch chips.

Chicken and Garlic-Herb Potato Shepherd’s Pie

2 large (or 3 medium) Idaho potatoes, peeled and cut into chunks
Salt
1 tablespoon EVOO – Extra Virgin Olive Oil, plus more for drizzling
1 pound chicken breast, cut into half-inch dice
Black pepper
1 cup shredded carrots, chopped
1 cup frozen peas
1/2 small bunch scallions, thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock (or 1 can)
1 tablespoon Dijon mustard
2-3 tbsp. of soft garlic and herb cheese, or garlic and herb cream cheese
2 egg yolks
1/4 cup (a handful) flat-leaf parsley, chopped
1/4 cup milk or chicken stock, enough to loosen up the potatoes

Place the potatoes in a medium pot and cover with cold water. Bring to a boil, salt the water and cook until tender, 12-15 minutes.

While the potatoes are cooking, place a large skillet over medium-high heat with about 1 tablespoon of EVOO. Add the chicken, season it with salt and pepper and cook until golden brown and cooked through, 6-7 minutes. Remove the chicken from the pan to a casserole dish, add a drizzle of EVOO to the pan, then add the carrots, peas, and scallions. Season the veggies with salt and pepper and cook until tender, about 2 minutes.

Scoot the vegetables over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute, stirring. Whisk 1/2 cup of the chicken stock, cook 1 minute, then whisk in the remaining chicken stock and cook for 1 minute to thicken. Season the sauce with mustard then salt and pepper to taste. Pour the sauce and vegetables over the chicken in the casserole and combine.

Drain the potatoes and return them to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk or chicken stock, salt and pepper. Spread the potatoes over the chicken in the casserole dish.

Put in 500 F oven for about 3-5 minutes then turn on the broiler for another 3-5 minutes, until the top is golden brown.

NOTES:You just can't go wrong with Rachael Ray. This recipe is modified from her original recipe aired on her show. A really great take on the same old beef, beans and potato pie.

Pasta with Pumpkin and Sausage

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound chicken sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup white cooking wine (or chicken stock)
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
3/4 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

NOTES:Another keeper from Rachael Ray with a couple of minor changes. This was delish, even my 2 1/2 year old kept telling me how yummy it was. If you don't want to make the chicken sausage, the original recipe called for 1 lb. bulk sweet Italian sausage. I also like enough sauce to cover my pasta so I reduced it to 3/4 lb. This made a lot of pasta for our little family. I will probably halve the recipe the next time I make it.

Chicken Sausage

2 lbs. ground chicken
1 1/2 ounces dried apples
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger

Put all ingredients into a mixing bowl and squeeze the mixture with your hands until well blended. Mixture is very sticky.
Mold into patties and cook over medium heat until done, turning once.
Use immediately or freeze for up to 2 months!

NOTES:I knew this was a keeper as soon as I made it. It came together so easy and has a great sausage taste. This is definately much better and healthier than store bought sausage. If you cannot find ground chicken, you can always just use your food processor and chop up the chicken that way. We've done it that way as well and works fine. The second time I made this sausage, I just browned it up like hamburger after I mixed in all the seasonings. You can use the crumbles in pasta dishes, spaghetti and soups. I usually make a half batch, unless I plan on using the rest in a recipe later. Recipe adapted from The Joy of Cooking.

Buttermilk Syrup

Bring to a boil:
2 cups sugar
1 cup buttermilk
1/4 cup butter

Remove from heat and add:
1/2 tsp. baking soda
1 tsp. vanilla

Stir until incorporated.

NOTES:This recipe is a favorite from Ben's Aunt Connie who was an amazing cook. This is the best syrup I've ever tasted!

Caramel Apple Butter Cheesecake

Cheesecake:
1 1/2 cups gingersnap cookie crumbs
1/2 cup butter, melted
20 caramels, unwrapped
3/4 cup apple butter*
3 pkgs. (8 oz. each) cream cheese, softened
1/4 cup sugar
2 tbsp. flour
3 eggs

Caramel Sauce:
3o caramels, unwrapped
1/2 cup half-and-half

*(If you don't have apple butter, don't go out and buy it, it's about as easy as applesauce to make. Try this apple butter.)

Heat oven 10 300 F. Wrap outside of 9 or 10-inch springform pan in heavy-duty foil. In small bowl, mix cookie crumbs and butter. Press in bottom and 1/2 inch up sides of ungreased pan.
In microwaveable bowl, microwave 20 caramels and 1/2 cup of the apple butter uncovered on high 2 1/2 to 3 minutes, stirring every 30 seconds, until melted. Stir in remaining 1/4 cup apple butter; set aside to cool.
In large bowl, beat cream cheese, sugar and flour with electric mixer on medium speed about 1 minute or until smooth and creamy. On low speed, beat in eggs, 1 at a time. Reserve 1/2 cup batter. Fold caramel mixture into remaining batter without mixing it in completely, leaving a few streaks. Pour over crust. Drop spoonfuls of reserved batter over the top. Cut though batter several times with knife for marbled design.

Bake 1 hour 15 minutes to 1 hour 25 minutes or until center looks almost set when pan is jiggled. Without releasing side of pan, run metal spatula carefully around cheesecake to loosen. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes, then remove from oven; cool completely at room temperature, about 2 hours. Cover and refrigerate at least 4 hours or overnight. Run metal spatula around cheesecake to loosen again. Remove side of pan; leave cheesecake on bottom of pan to serve.

In 1-quart saucepan, heat 30 caramels and the half-and-half over low heat, stirring frequently, until caramels are completely melted. Serve warm or cool over slices of cheesecake.

NOTES: I'm not much of a baked cheesecake kind of gal but I made this for a family party and everyone asked me to post the recipe. I did like the caramel sacue together with the applebutter flavor of the cheesecake. Recipe courtesy of Betty Crocker.

Apple Butter

4 lbs of good *cooking apples
1 cup apple cider vinegar
2 cups water or apple cider
brown sugar
Salt
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp nutmeg
Grated rind and juice of 1 lemon

Peel, quarter and core apples (if you have an apple-peeler-corer, about $25, this is very quick and easy; if not, it's not too bad). In a large stock pot cook apples with cider (or water) and vinegar until soft. Puree by either using a hand immersion blender or a blender/food processor; you may have to do it in batches in a blender. Return puree to pot and add about 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, nutmeg, lemon rind and juice. Taste and adjust sugar and seasonings if necessary.

Cook uncovered on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth; about 1 to 2 hours. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

*Apples good for cooking are golden delicious, jonathan, rome beauty, jonagold and gala.

This makes a little over 3 pints. If you plan to can the apple butter, ladle hot butter into hot jars and process in hot water canner 10 minutes.

You can also freeze or store in the fridge for about 2 weeks.

Classic Barbecue Sauce

2 Tbsp. vegetable or canola oil
4 cups yellow onion, chopped
9 cloves garlic, minced
6 tsp. kosher salt, divided
2 tsp. chili powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2-3 Tbsp. honey
1/2 cup + 1 Tbsp. unsulfured molasses
1/2 cup brown sugar, packed
1 quart jar (4 cups) tomatoes, roughly chopped or pulsed slightly in food processor
1 cup + 2 Tbsp. cider vinegar
1/3 cup white vinegar
3 Tbsp. Worcestershire sauce
2-3 tsp. black pepper

In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the onions and garlic and sauté until tender, about 5-6 minutes. Mix in 2 teaspoons of the kosher salt, the chili powder, coriander and cumin. Stir in the honey, molasses and brown sugar. Mix well and boil for about 3 minutes. Stir in the tomatoes and cider vinegar. Bring the mixture to a boil, then reduce the heat and let simmer on medium-low heat for 2-3 hours until the sauce has thickened and darkened. It should be the consistency of ketchup.

Stir in the white vinegar and Worcestershire sauce. Season with salt and pepper to taste (up to about 1 tablespoon of each). Use a hand blender and puree mixture until smooth. If you don't have a hand blender, add the mixture to a blender or food processor in batches and puree.

Prepare jars and 2 piece lids for canning and heat water to boiling in a canner. Ladle hot liquid into hot jars, leaving 1/2 inch headspace. Place lids on and process for 20 minutes for either half pints or pints. YIELD: 6 pints.

You may also store sauce in airtight containers in the refrigerator up to 2 weeks.

NOTES: Recipe adapted from Annie's Eats.

Tomato Mozzarella Tart with Basil Garlic Crust

For the dough:
1/3 cup fresh basil leaves
1-2 cloves garlic
1¼ cups all-purpose flour
½ tsp. kosher salt
8 tbsp. unsalted butter, chilled and cut into 8-10 pieces*(see notes)
4-5 tbsp. ice cold water

For the filling:
8 oz. mozzarella, sliced (fresh or regular)
Ripe roma tomatoes, sliced from top to bottom (to make circles)
2-3 Tbsp. toasted pine nuts, chopped
Salt and pepper
1 tbsp. extra-virgin olive oil
Freshly grated Parmesan cheese
1-2 tbsp. minced fresh basil


To make the dough, combine the basil and garlic in the bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely minced. Add the flour and salt; pulse briefly to combine. Add in the chunks of butter and pulse about 10 times, or until the mixture resembles pea-sized crumbs. Add 3 tablespoons of the water and pulse a few times to incorporate. Add 1 more tablespoon and process for several seconds to see if the dough forms a ball. If not, add the remaining tablespoon of water and process until a ball of dough forms. Remove the dough, flatten into a 5-inch disc, and wrap in plastic wrap. Refrigerate for at least 1 hour.

When you are ready to bake the tart, preheat the oven to 425° F. Lay out 2 sheets of plastic wrap on a slightly damp surface. Transfer the chilled dough to onto the plastic wrap and lay another 2 sheets on top of it. Roll it out into a 12-inch circle. Remove top sheets and lay the dough over a 9-inch round tart pan (plastic wrap side up) and press it into the sides. Remove remaining plastic wrap. Trim the excess dough as needed. (I use this to reinforce the edges.) Lay a piece of aluminum foil or parchment paper loosely over the tart dough and fill the center with baking beads. Bake in the preheated oven for 10-12 minutes. Remove from the oven and carefully remove the foil or parchment and baking beads. Return the empty tart shell to the oven to bake for 5 minutes more. Remove from the oven and lower the heat to 375° F.

Layer the bottom of the pre-baked tart shell with the sliced mozzarella. Arrange the roma tomato circles on top of the cheese in a single even layer. Sprinkle with toasted pine nute. Season with salt and pepper. Drizzle with olive oil. Top with freshly grated Parmesan and minced fresh basil.

Bake about 30 minutes, or until the dough is golden brown and the cheese is bubbly and lightly browned in places. About halfway through baking, rotate the tart 180° and wick off any excess moisture that has collected on top with a towel if necessary. Allow the tart to rest at least 5 minutes before slicing and serving.

NOTES:Recipe adapted from Annie's Eats. As soon as I saw this recipe I knew I had everything and immediately made it for lunch that day. She never fails, it was delish! However, I did feel that the crust had WAY too much butter in it. So, I went to my trusty old Cooking Light books and found several other tart shell recipes that only had a tablespoon or 2 of butter/oil. The next time I make it I will only use 2 tbsp butter.

Dried Cinnamon Apples

2 cups pineapple juice
8 oz. red hot candy
Apples

Heat to dissolve candy. Peel, slice and core apples and let them sit in the juice for a few minutes. Spray dehydrator racks with cooking spray. Drain apple slices and put them on the racks. Dry 10-12 hours. Store in airtight containers in a cool place.

NOTES:This recipe is from my aunt Sheila. YUM!

Butternut Squash Cake

CAKE:
6 Tbsp. butter, softened
1 1/2 cups sugar
1/3 cup vanilla yogurt
3 eggs
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 1/2 cups flour
3/4 cups buttermilk
2 cups shredded peeled butternut squash (1 small)
1/2 cup chopped walnuts, optional

FROSTING:
1/2 cup butter, softened
1 package, 3 ounces, cream cheese, softened
4 cups powdered sugar
2-4 Tbsp. milk
1 1/2 tsp. maple flavor
1/2 cup chopped walnuts, optional

Heat oven to 350. Spray bottom of 13x9 with cooking spray.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in yogurt and eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool completely.
In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 Tbsp. milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

NOTES:Hello fall! This is a great fall recipe. We had over 2 dozen butternut squash from one plant this year so I needed something creative to do with some of it. We loved it. I lightened it a bit from a Betty Crocker fall baking booklet I bought.