White Chocolate Key Lime Calypso Bars

Ingredients:

1 roll (16.5 oz) Pillsbury refrigerated sugar cookie dough

1 cup chopped pistachios

1 cup coconut

1.5 cup white vanilla baking chips

1/2 cup key lime juice, fresh lime juice, or frozen limeade concentrate

12 oz. can of condensed milk

3 egg yolks

1 teaspoon vegetable oil

Directions:

1. Heat oven to 350 degrees.

2. Grease or spray a 13x9 pan.

3. In a large bowl, break up cookie dough.

4. Stir or knead in nuts and coconut until well blended.

5. Press dough mixture evenly into bottom of pan to form crust.

6. Sprinkle one cup of the vanilla chips over dough; press lightly into dough.

7. Bake 14-16 minutes or until light brown.

8. Meanwhile, in a medium bowl, beat condensed milk, lime juice, egg yolks and vegetable oil with spoon until well blended. Pour mixture evenly over crust.

9. Bake 20-25 minutes more, until filling is set.

Apple Pecan Cobbler

Ingredients

• 4 cups thinly sliced apples
• 1/2 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/2 cup evaporated milk
• 1/3 cup butter, melted
• 1/4 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2 quart baking dish.
2. Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
3. In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
4. Bake in the preheated oven for 55 minutes.

Nutritional Information

Amount Per Serving Calories: 312 | Total Fat: 8.6g | Cholesterol: 47mg

Low-Fat Pumpkin Chocolate Chip Cookies

Ingredients:

2 boxes of cake mix (can be spice, yellow, white or butter pecan)
1 29 oz can of pumpkin (NOT pumpkin pie filling)
1 bag of semisweet chocolate chips/chunks

Directions:

Preheat oven to 350 degrees.
Mix cake mixes and pumpkin until there are no lumps.
Fold in semisweet chocolate chips/chunks.
Drop by large spoonfuls onto sprayed cookie sheet.
Bake for 12-15 minutes. Cookies will be soft and moist!!

These are a great low fat and high fiber recipe perfect for fall and to satisfy your craving for sweets!!!"

Nanny's Pumpkin Cookies With Maple Penuche Frosting

Ingredients:

Servings: 5 dozen

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup butter, softened
1 cup canned pumpkin
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup finely chopped pecans (I skipped these since my
daughter's allergic)

Penuche Frosting

3 tablespoons butter
2 teaspoons maple syrup
1/4 cup half-and-half cream
1 1/2-2 cups powdered sugar
1/2 cup firmly packed dark brown sugar


Directions:
Prep Time: 15 mins Total Time: 25 mins

1 Preheat oven to 350°F.
2 In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
3 Add pumpkin, vanilla, and egg and blend well.
4 Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
5 Stir in pecans.
6 Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
7 Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
8 Immediately remove from cookie sheets and cool on rack.

Maple Penuche Frosting.

1 In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
2 Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
3 Let cool 10 minutes.
4 Add cream; and beat until smooth.
5 Beat in powdered sugar gradually until desired consistency for frosting.
6 Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!

The Dip

And here is the recipe for "the dip" as it is known in my family and circle of friends. It's a little change to regular ol' ranch dip for veggies/chips. And my mom uses it as salad dressing too. I'm sure there are a hundred different uses for it (and if you figure out something particularly tasty let me know) - but either way, it's pretty well loved. And I hope this turns out because I'm not a "measure everything out" kind of cook.

The Dip

2 packages of cream cheese - softened (can be reduced fat if you want)
1 lime
1/4 cup of minced cilantro (I go with a small handful)
1 & 1/2 teaspoons of ranch dip mix (I think it's the hidden valley dip)
2 - 3 chopped jalapenos (depending on how spicy you like it)
1/4 teaspoon of garlic powder
Veggies/crackers/chips for dipping (carrots, broccoli, bell peppers, celery, etc.)

Cut the jalapenos into thirds and mince them in a food processor. Leave them a little big because next you're going to add the cilantro and mince it some more. Then cut the cream cheese into thirds and add it into the food processor and mix well. Once it's mixed, add the ranch dip, garlic powder and juice from one lime - mix well. Taste it - if it's really thick and you can hardly taste the lime you might want to add in some more lime juice. It should have just a hint of spice and a ranch/cilantro/lime flavor. Slice your veggies for dipping and you're done.

Tuscan Salad

Ingredients

• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1 head Romaine lettuce, torn
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup pitted black olives
• 1/2 red onion, cut into slivers
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan (about 1/2 cup)

Directions

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Recipe courtesy of Giada De Laurentis

Marisa's Crack Salad Dressing

Laura C. has dubbed this recipe "Marisa's Crack Salad Dressing" since she's convinced that it is as addictive as crack (how she'd know about the addictive qualities of crack is somewhat of a mystery, though). LOL! Anyhow, here it is, so give it a go and try not to get tooooo addicted. ;)

Marisa says [Laura's comments are in brackets]:

Into the blender [I use my immersion blender] goes:
1 cup grapeseed oil or olive oil [why grapeseed oil? Because it doesn’t coagulate when it gets cold! It’s also a neutral-flavored oil with a high heat point. I love it!]
1/2 cup apple cider vinegar [I use Bragg’s - do use a high quality one, please!]
1 TB whole grain mustard or dijon type mustard
1-2 garlic cloves [I usually only use one]
1 TB maple syrup or honey
salt and pepper to taste

Optional additions:
1/2 tsp dried thyme
1/2 tsp dried basil

Blend and taste adjust if needed. Should have a creamy consistency and should thin out a bit over time. Pour in jar, store in fridge for up to 2 weeks.

Great with salads, sauteed greens, rice, cold pasta, and veggie sticks. This really cannot be messed up. I use what I have on hand. Sometimes honey, sometimes maple syrup; a shallot if I’m out of garlic, but ALWAYS apple cider vinegar.

Shish Kabob Marinade

Here's the recipe for the fantastic marinade Adeline used for both her chicken and beef kabobs at the Momma BBQ on Friday:

1 chopped onion

1 cup honey

3 cloves garlic, minced

1/2 cup teriyaki sauce

1/2 tsp. ground ginger or 1/2 inch cube fresh, peeled

1/8 tsp. cayenne pepper

1 tsp. salt

1/2 cup dark brown sugar

the juice from 1 lemon

2 fresh jalepeno peppers ( use 1 and take out the seeds to tone down the spice)

Mix the ingredients in the blender (I use a food processor) for 30-50 seconds, or until well blended. Marinate the shish kabobs in the refrigerator for 6 or more hours.

Crockpot Meaty Spaghetti Sauce

2 lbs ground beef or Italian pork sausage
2 medium onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

Spray 5-quart crockpot with cooking spray. In a 12-inch
skillet, cook sausage, onions, mushrooms and garlic over medium
heat about 10 minutes, stirring occasionally, until meat is no
longer pink; drain.

Spoon meat mixture into crockpot. Stir in remaining
ingredients.

Cover; cook on Low heat setting 8 to 9 hours.


This sauce is really good with some fresh basil and parmesan
cheese on top. The recipe makes a lot but the leftovers can be
frozen for up to 4 months.

Dakota's Oatmeal Blueberry & Orange Muffins

1 cup plain rolled oats
1 cup whole wheat flour
1 teaspoon each baking powder, baking soda, and salt
1-1/2 cups flaked sweet coconut
Grated rind of one large orange
1 egg
½ cup liquid pasteurized honey
3 tablespoons canola or extra light olive oil
1 tablespoon vinegar
Juice 1 orange and add water to make one cup of liquid
1 – 1-1/4 cups fresh or frozen blueberries

Preheat oven to 350 F.

Line muffin tin with paper cups.

Combine the dry ingredients into a large mixing bowl: oats, flour, baking powder, baking soda, and salt.

Add the coconut flakes and orange rind to the dry ingredients.

Get a separate bowl and beat the egg. Then incorporate the wet ingredients: honey, oil, vinegar, juice, and water.

Add the wet ingredients to the dry mix and stir until just moist.

Fold in the blueberries.

Pour batter into muffin cups, being careful not to let any batter spill onto the tin.

Bake in a preheated oven 20-25 minutes. (Check to see if the muffins are fully baked by inserting a toothpick before removing from the oven; the toothpick should come out clean.)

Remove muffins from the pan and cool on a wire rack.

Enjoy!

Chinese Chicken Salad

Dressing

2 oz. sesame oil
2 oz. seasoned rice vinegar
1 oz. salad oil
1 tsp. lite salt
¼ tsp pepper – black or white
1 ½+ Tblsp. sugar
1 tsp. lite soya sauce

Combine the dressing ingredients in the order given. Stir or
shake well. Best if allowed to sit at least 2 hours or
overnight.

Salad

1 head lettuce, shredded or chopped
2-3 chic breasts, cooked & shredded (your choice – If no
leftovers to use, I boil the chicken in water with lemon juice,
soya sauce, garlic & ginger)
6-8 green onions, chopped finely
slivered almonds to taste
sesame seeds to taste
cilantro to taste
your choice of cooked maifun (rice stick) or chow mein noodles,
to taste

Combine the salad ingredients, preferably in the order given.
Add the dressing and toss well. Serve within 15 minutes and
enjoy.

Lumpia

Ingredients (Makes about 110 lumpia - adjust portions for
smaller amount)

3 - 4 Tblsp. Peanut oil
Garlic & Ginger to taste, crushed
8 ½ lbs. Ground pork
¼ lb. Cooked tiny shrimp, chopped finely
1 ½ - 2 medium onions, chopped
1 ½ - 2 carrots, grated & minced
frozen white corn to taste
frozen french-style green beans to taste
1 can water chestnuts, chopped finely
½ small head of cabbage, shredded
12 green onions, minced
Bean sprouts to taste, coarsely chopped
White & Black pepper, to taste
Garlic powder, to taste
Ginger, ground, to taste
Light soy sauce, to taste
Sake (rice wine) or Mirin (cooking wine), to taste
110 Lumpia (Spring Roll) wrappers
Cornstarch
Water

Filling Preparation

Heat oil over medium heat. Add crushed garlic & ginger until
lightly browned.
Add ground pork & stir until color changes.
Stir in onions, carrots, corn, green beans, and water
chestnuts. Sprinkle white & black pepper, garlic powder,
ground ginger, soy sauce & sake over to taste & stir well.
Add shredded cabbage, stirring thoroughly.
Stir in green onions and bean sprouts.
Add more white & black pepper, garlic powder, ground ginger,
soy sauce & sake.
Simmer until thoroughly cooked. Drain off excess liquid.

Assembling Lumpia

Mix enough cornstarch and water together to form a gravy-type
consistency. For each wrapper, spoon about 1 tblsp. filling
over one corner of the wrapper, if square, or over one side, if
round. Be sure it is distributed in an even line. Fold the
corner/side of the wrapper tightly over the filling. Roll it
once and then fold the side corners/sides over the roll. Brush
some of the cornstarch mixture over the edges of the wrapper
and continue rolling it tightly until reaching the top of the
wrapper. Brush the cornstarch mixture over the top edge and
roll it securely to seal. Freeze rolls until ready to cook.

Cooking Lumpia

Heat about 2 inches of cooking oil (I use canola) over medium-
high heat (around 360° or so). Carefully drop in lumpia and
cook until golden brown. Drain and serve warm with dipping
sauce.

Strawberry Meringue Torte

Meringue

5 egg whites – room temperature
¼ tsp. cream of tartar
1 tsp. vanilla
1 ¼ cups granulated sugar

-Beat egg whites and cream of tartar until soft peaks form
-Add sugar and vanilla and beat until stiff peaks form
-Spread into 3 7-inch pie pans, greased and floured
-Bake for 1 hour @ 275o F. Remove from oven immediately and
take out gently using a knife; let cool.
(Note: Meringues can be prepared in advance and stored in an
air-tight container for a couple of weeks)

Whipped Cream

1 pint heavy whipping cream
2 baskets of strawberries, sliced
2 tsp. vanilla
¼ cup powdered sugar

-Approximately 4-6 hours before serving, beat the whipping
cream until thick and spreadable; add sugar and vanilla

Torte Preparation

Place a meringue on a plate; layer it with whipping cream and
then strawberries. Repeat this process, ending with a layer of
whipping cream spread over the entire torte. Garnish with a
few whole strawberries.

Ham and Potato Breakfast Casserole

1 (16 oz.) pkg. hash browns
1 1/2 c. water
1 1/2 c. cheese, shredded
1 c. milk
1 c. ham, cooked and diced
1/2 c. green onions
Dash pepper
5 eggs, beaten (I use the cheesy carton eggs already mixed)
Cajun Seasoning


Mix all ingredients in a large bowl. Pour into ungreased 9 x 13
pan. Sprinkle with Cajun Seasoning. Bake at 350 degrees until
knife inserted comes out clean, about 40 to 45 minutes.

White Chicken Chili

INGREDIENTS

5 cans Kirkland canned chicken (or 1 whole chicken)
1 Diced Onion (small)
1 Spoonful of minced Garlic
1 ½ c Sour Cream (12 oz)
4 cans White Beans
3 cans Diced Green Chilies (small cans)
4 tsp Cumin
2 tsp Cayenne Pepper
2 tsp Dry Oregano Leaves
4 c Shredded Monterey Jack Cheese



DIRECTIONS
1. In Large pot sauté Onions & Garlic in butter.
2. Add Spices & Green Chilies.
3. Add Beans
4. Add 3 cans of Chicken with water from can. Then add 2 cans
of Chicken drained.
5. Simmer 20-30 minutes.
6. Just before serving add Sour Cream & Cheese.

Garnishes: Cilantro, Green Onions, Tomatoes, **Serve with Corn
Bread & Honey Butter"

21st Century Mac N Cheese

Serves 4 and doubles easily.

* 1/2 pound (2 cups ) raw penne pasta, cooked and drained
* 1 large egg
* 1 cup milk
* 1 small clove garlic
* 3/4 medium onion, coarsely chopped
* 1 generous cup (5 ounces) shredded good quality, extra-sharp cheddar cheese
* 5 ounces cream cheese, crumbled
* 2/3 cup (3 ounces) shredded Gruyere cheese
* Generous 1/8 teaspoon each hot red pepper flakes, salt, and freshly ground black pepper
* Generous 1/4 teaspoon sweet Hungarian paprika
* 3 tablespoons unsalted butter
* 12 saltines, coarsely crumbled

1. Preheat oven to 350. Butter a shallow 1 1/2 quart baking
dish, and add cooked macaroni.

2. In a blender or food processor combine egg, milk, and
garlic, and process 3 seconds. Add onion, cheeses, peppers,
salt, and paprika, and blend 10 seconds. Turn into dish,
folding into macaroni. Casserole could be covered with plastic
wrap and refrigerated up to 24 hours at this point.

3. To bake, bring casserole close to room temperature. Melt
butter in a small saucepan. Coat crackers with butter and
spread over top of casserole. Bake about 20 to 25 minutes, or
until thick yet creamy. If top is not golden, slip under
broiler for a minute. Remove from oven, let stand about 5
minutes, and serve.

Smoky White Chili w/Grilled Chicken

2 tablespoons extra virgin olive oil

2 cups chopped yellow onion (2 large)

2 - 7 oz. Cans diced green chilies

2 teaspoons cumin

2 teaspoons dried oregano

½ teaspoon chipotle chili powder, or to taste

6 - 15 oz. Cans great northern beans or white cannellini beans, rinsed

8 cups (2 qts.) Reduced sodium chicken broth

3 pounds boneless, skinless chicken breast

1/4 cup lime juice

Heat a grill to medium high.

In a dutch oven or other large pot over medium high, heat the oil. Add the onions and cook, stirring often, until softened about 5 minutes.

Stir in the chilies, cumin, oregano and chipotle chili powder. Cook, stirring often, for 5 minutes.

Stir in the beans and broth and bring to a simmer. Cook, stirring occasionally, for 30 minutes.

Meanwhile, grill the chicken until well browned and an instant read thermometer registers 165F when inserted at the thickest part of the breast, 4 to 5 minutes per side. Transfer to a cutting board and cool for 10 minutes. Cut the grilled chicken into 3/4 inch dice, then set aside.

Using a ladle, transfer 2 cups of the beans and cooking liquid to a bowl and mash with a fork.

Stir the mashed beans back into the simmering pot. Add the chicken and lime juice, then cook for 10 minutes more.

Serves 12

Carrot Cake Cupcakes w/Cream Cheese Frosting

Here are the basic recipes. John uses a gluten-free baking mix instead of the flour, baking soda and baking powder. Please note that most white sugar is not vegan. If you want your recipe to be vegan, you have to buy vegan sugar. (That's what we use!) All the frosting we made was vegan. You can play with the recipes to meet your dietary needs. Enjoy!

From Vegan Cupcakes Take Over The World

Carrot Cake Cupcakes - These dense, moist cupcakes pack in 29.3 percent more carrots, raisins and nuts per square centimeter than the leading vegan carrot cupcake. An engineering miracle when topped with Vegan Cream Cheese Frosting, not to mention yummy.

2/3 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2/3 cup sugar

1/3 cup vegetable oil

1/3 cup soy yogurt (plain or vanilla)

1 teaspoon vanilla

1 cup finely grated carrots

1/4 cup chopped walnuts

1/4 cup raisins

1. Preheat oven to 350. Line muffin tin with 12 cupcake liners.

2. In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth. Fold in carrots, walnuts and raisins.

3. Spray the cupcake liners with non-stick baking spray. Fill the liners two-thirds full. Bake for 26 to 28 minutes, until a toothpick inserted through the center of one comes out clean.

4. Once fully cooled, top generously with cream cheese frosting. To decorate place some chopped walnuts on a plate, then roll the edges of the cupcake in the chopped walnuts. A raisin in the center is a cute garnish, or if serving immediately, sprinkle finely grated carrot in the center.

Cream Cheese Frosting

1/4 cup vegan butter

1/4 cup vegan cream cheese

2 cups confectioners' sugar

1 teaspoon vanilla extract

Cream together butter and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use.

My family recipe for Carrot Cake

2 cup flour

2 teaspoon baking powder

1 1/2 teaspoon baking soda

3 teaspoon cinnamon

1 teaspoon salt

1 cup brown sugar

1 cup sugar

1 1/2 cup oil

4 eggs

2 cup grated carrots

8 oz crushed pineapple, drained

1 cup walnuts

Combine ingredients. Pour into greased and floured 13x9x2 pan. Bake at 350 for 40 min.

Cream Cheese Frosting

8 oz cream cheese

1 stick butter

1 teaspoon vanilla

1 box powdered sugar

German Pancakes

This is a recipe from my mom that I LOVED when I was growing up for brinner! We make one for each of us in a 9 inch round pan, and it is delicious!

*makes 1 pancake

3 eggs

½ cup flour (I’ve been using whole wheat flour lately to be a bit healthier, and they are still good. They come out much more dense—vs. the white flour, where it is lighter and creeps up the side of the pan when baking)

¼ tspn salt

½ cup milk (I use nonfat milk and it works great)

1 Tblspn butter

Mix in a food processor:

Beat eggs.

Gradually add flour, salt, milk & melted butter.

Pour batter into a greased (or Pam sprayed) 8-10” round pan.

Bake at 450 degrees for 15 minutes, then at 350 degrees for 10 minutes.

Serve with powdered sugar, lemon wedges, maple syrup, or fresh berries—or a combination!

Enjoy!