Healthy Brownie*

Yield: 16 squares

1 cup flour

1/2 cup unsweetened cocoa

1/4 tsp salt

1/3 cup butter

 2 ounces dark chocolate, chopped

1 cup sugar

1/4 cup low-fat milk

1 tsp vanilla extract

2 large egg yolks

1 large egg

cooking spray.

1. Preheat oven to 350 degrees F.

2. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.

3. Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add sugar, milk, vanilla, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, sitrring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350 for 20 minutes ot until toothpick inserted in center comes out almost clean. 

Serving Size: 1 square
Calories: 147

Fat: 6.1 g (sat 3.6 g, mono 1.5 g, poly 0.3 g)

Protein: 2.3 g

Carbohydrates: 22.4 g

Fiber: 1.3 g

Cholesterol: 47 mg

Iron: 1 mg

Sodium: 73 mg

Calcium: 15 mg

Grilled Jerk Shrimp Orzo Salad*

1 large ear sweet corn in husk
1 tsp olive oil
1/3 cup uncooked whole wheat orzo pasta
6 fresh asparagus spears, trimmed
1/2 pound uncooked medium shrimp, peeled and deveined
1 T Caribbean jerk seasoning
1 small sweet red pepper, chopped

Dressing:
2 T white vinegar
1 T water
1 T lime juice
1 T olive oil
1/8 tsp salt
1/8 tsp pepper

1. Carefully peel back corn husk to within 1 inch of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

2. Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.

3. Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium heat for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.

4. Cut corn from cob; place in a large bowl. Cut asparagus into 1-inch pieces; add to bowl. Add the shrimp, orzo, and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

2 servings

2 cups per serving
Calories: 352 g
Fat: 12 g (sat 2 g)
Cholesterol: 138 mg
Sodium: 719 mg
Carbs: 38 g
Fiber: 8 g
Protein: 26 g

Grilled Chicken and Pesto Farfalle

10 servings

1 3/4 pounds skinless, boneless chicken breast halves
1 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
cooking spray
20 ounces uncooked farfalle
1 T butter
3 garlic cloves, minced
1 1/2 cups low-fat milk, divided
2 T flour
1 (3.5 ounce) jar commercial pesto
3/4 cup half-and-half
2 cups shredded fresh Parmesean cheese, divided
4 cups halved grape tomatoes
1/2 cup chopped fresh basil

1. Prepare grill to medium-high heat.
2. Sprinkle chicken evenly with 1/4 tsp salt and 1/4 sp pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken in 1/2-inch pieces; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in a large bowl.
4. Heat butter in a medium sauce pan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 tsp salt, remaining 1/2 tsp pepper, and 1 cup cheese; stir until cheese melts.
5. Add chicken and sauce to pasta, tausing well to coat. Add tomatoes and basil, toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.

Calories: 508 (30% from fat)
Fat: 16.7 g (sat 7.7 g, mono 6.5 g, poly 1.1 g)
Protein: 38.3 g
Carbs: 50.7 g
Fiber: 2.9 g
Cholesterol: 81 mg
Iron: 3.5 mg
Sodium: 781 mg
Calcium: 397 mg

Add spinach, zuchinni, mushroom

Rosemary Chicken Salad Sandwiches

3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayo
1 tsp chopped fresh rosemary
1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp freshly ground black pepper
10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.

Calories: 360 (29% from fat)
Fat: 11.6 g (sat 2.1 g, mono 3.5 g, poly 1.8 g)
Protein: 33.6 g
Carbohydrates: 29.9 g
Fiber: 4.4 g
Cholesterol: 76 mg
Iron 2.9 mg
Sodium: 529 mg
Calcium: 104 mg

Add chopped celery, dried cranberries, spinach. Mayo can be reduced if you add more yogurt. Greek yogurt instead of low-fat yogurt

Fiesta Chicken Tacos with Mango and Jicama Salad

Salad:
3/4 cup julienne-cut peeled jicama
1/2 cup sliced peel ripe mango
1/4 cup sliced red onion
1 T fresh lime juice
1/2 tsp sugar
1 1/2 tsp chopped fresh cilantro
1/4 tsp salt
dash of black pepper

Tacos:
1 T olive oil, divided
1 pound skinless, boneless chicken breast, cut into thin strips
1/2 tsp chili powder
1/2 tsp ground cumin
1/8 tsp ground chipotle chile pepper
1 cup sliced red bell pepper
1 cup sliced red onion
1/4 tsp salt
8 (6-inch) corn tortillas
1 cup mixed salad greens

1. To prepare salad, combine first 8 ingredients.

2. To prepare tacos, heat 2 tsp oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; saute 3 minutes. Remove from pan.

3. Heat remaining 1 tsp oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 tsp salt.

4. Heat tortillas according to package directions. Arrange 2 T mixed greens, about 1/3 cup chicken mixture, and about 2 T salad in each tortilla. Fold over.

Calories: 320
Fat: 6.4 g (sat 1.1 g, mono 3.2 g, poly 1.3 g)
Protein: 30.4 g
Carbs: 36.1 g
Fiber: 5.8 g
Cholesterol: 66 mg
Iron: 2.2 mg
Sodium: 471 mg
Calcium: 129 mg

Maybe add black beans or corn. Can serve with a small dollop of sour cream

French Toast

1 French baguette
1 cup milk
1/2 cup heavy whipping cream
2 eggs
1 tsp ground cinnamon
1/4 cup white sugar
1 dash ground nutmeg
3 T butter
powder sugar for on top

Note: to make it Haitian style, replace cup of milk with a cup of orange juice

1. Slice baguette. Allow to sit for around 4 hours to harden the bread.
2. Combine milk, cream, eggs, cinnamon, and sugar in a medium bowl. Pour the mixture into a 9x13 pan. Place bread slices in pan and turn until liquid is absorbed, about 2-3 minutes.
3. In a large skillet, melt butter over medium heat. Add bread slies and cook unti browned on both sides, about 5 minutes. Dust generously with confectioners' sugar and serve warm.

Shrimp and Asparagus Pasta

1 bunch of asparagus
1 box whole wheat linguine, angel hair, whatever pasta you choose
4 cloves garlic, minced
1 T olive oil
1/8 cup butter
2 T lemon juice
medium shrimp (however much you choose)
5 ounces mushroom, sliced
grated Parmesean cheese
salt and pepper to taste

1. In a tall pan, steam asparagus; chop and set aside.
2. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a roiling boil; cook until al dente. Drain well.
3. In a large saucepan, saute garlic in the olive oil over medium heat until the garlic is golden brown.
4. Place butter and lemon juice in the sauce pan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5. Toss the shrimp and vegetable mixture with the pasta and sprinkle with Parmesean cheese. Salt and pepper to taste.

Homemade Pizza Dough

This one takes longer than the quick pizza recipe and I usually double it.

1 1/2 cups flour
1 tsp salt
3/4 tsp active dry yeast
1/2 cup lukewarm water (may need 1-2 T more) between 105-115 degrees F
1 T olive oil.

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil. Stir until dough starts to form. Use the dough hook on the KitchenAid to knead the rest of the dough for about 2 minutes.

Lightly oil a bowl (cooking spray...ta da). Place the dough in the oiled bowl, turn it over a few times to make sure all sides are coated. Cover the bowl in plastic wrap and leave it to rise for an hour or two or until it had doubled in size.

Dump it back on floured counter and press the air out of the dough with your hands. Fold the piece into an approximate ball shape and let it sit under that plastic wrap for 20 more minutes.

Sprinkle pizza stone with cornmeal, preheat oven to top temp.

Bake for about 10 minutes.

http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/

Sticky Chocolate Icing

3/4 cup sweetened condensed milk
6 ounces, weight semi-sweet chocolate
2 T butter

Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.

Yellow Cupcakes

2 cups cake flour
2 tsp baking powder
3/4 tsp salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 tsp vanilla
3/4 cups whole milk (plus a tad more)

1. Preheat oven to 350 degrees
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy (with whisk). Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine.
4. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition. Scrape sides of bowl, then mix one final time.
5. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20-22 minutes, or until poufy but not brown. Cool before icing.

Serve with Sticky Chocolate Icing

Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least 10 minutes before serving.

Make-Ahead Muffin Melts*

12 whole hard-boiled eggs, peeled and chopped
2 cups grated cheddar cheese
1 cup mayo
12 slices bacon, fried and crumbled
1 T Dijon mustard
1/2 tsp garlic powder
3 dashes Worcestershire sauce
6 whole English muffins split

Combine eggs with all other ingredients. Fold together gently. Cover and store in fridge overnight.
Spread on English muffin halves, then broil them for 3 to 5 minutes or until hot and bubbly.

Banana Bread with Cinnamon Crumble Topping*

For the bread:
1 1/2 cups all purpose flour
1 cup sugar
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup mashed ripe bananas (about 3 medium bananas)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water

For the topping:
2 Tbsp sugar
1 tsp ground cinnamon
2 1/2 Tbsp packed dark brown sugar

1. Preheat oven to 350 degrees. Butter and flour a 9 x 5 loaf pan, or you can line the pan with parchment paper, letting the excess hang over the sides. This makes it easy to lift the bread out of the pan without disturbing the topping.

2. In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the bananas, eggs, oil, honey, and water. Add dry ingredients to wet ingredients, and stir until just combined. Pour batter into the prepared pan.

3. In a small bowl, mix togetherthe topping ingredients. Sprinkle evenly over batter. Bake break about an hour, or until a tester inserted into the middle comes out clean. Remove bread from pan and cool completely.

from Completely Delicious

Vanilla Bean Rice Pudding*

1 cup long grain rice
2 cups water
2 Tablespoons unsalted butter
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
4 cups whole milk
1/2 cup sugar
1 vanilla bean
pinch of cinnamon

Combine the water, butter, salt and lemon zest in a small saucepan and bring to a boil. Stir in the rice and return to a boil. Reduce the heat to medium low, cover, and simmer for 20 minutes

Use a paring knife to scrape the beans from the vanilla pod. In a large saucepan, combine the milk, sugar, vanilla beans and pod, and cinnamon. Bring just to a boil, and then stir in the cooked rice. Simmer the mixture on medium heat, stirring constantly, until milk is reduced and the pudding is thickened, about 20 minutes. Remove the vanilla bean pod.

Serve warm or cold, with a sprinkling of cinnamon, if desired. Store in the refrigerator.

Chocolate Zucchini Bread*

1 1/2 cup (about 1/2 pound) fresh grated zucchini
1 cup all purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup chocolate chips

1. Preheat oven to 350 degrees and grease a 9 x 4 loaf pan.
2. In a medium bowl sift together the four, cocoa, baking soda, baking powder, salt, cinnamon, and allspice.
3. In a bown of an electric mixture fitted with a paddle attachment, mix the oil, sugars, eggs, and vanilla together until well combined. Add the dry ingredients in two additions, mixing between each until the batter is just combined. Fold in the chocolate chips.
4. Pour the batter into the greased loaf pan and bake for about 1 hour, or until a toothpick inserted into the middle comes out clean. Let the bread rest for about 10 minutes in the pan, then turn it out and cool completely on a cooling rack.

Toll House Pie*

From Nestle
Makes one nine-inch pie

1 unbaked 9-inch pie shell
2 large eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup brown sugar, packed
3/4 cup butter, room temperature
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
whipped cream and vanilla ice cream

Preheat the oven to 325 degrees F. Make the pie shell.

In the bowl of an electric mixer beat the eggs on high until light and fluffy. Add the flour, sugar, and brown sugar and mix well. Beat in butter and vanilla. Add the chocolate chips and walnuts.

Spoon the dough into the pie shell and bake for approximately 1 hour until a toothpick inserted halfway from the edge and the center comes out clean. Cool on a wire rack and serve warm with whipped cream and ice cream.

Snickerdoodles*

Makes 2 dozen cookies

1/2 cup butter, softened
1/3 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp Cream of tartar
1 1/2 tsp baking soda
1/2 tsp salt

Cream the butter, shortening and sugar together until smooth. Add eggs one at a time. In a separate bowl mix all the dry ingredients and then add it to the wet mixture, mixing until just combined. Roll into balls and roll in a mixture of sugar and cinnamon.

Place on a greased cookie sheet and bake at 400 degrees for 7 minutes.

Picante-Glaze Chicken Wings*

12 chicken wings (about 2 pounds)
1 jar (16 ounces) Picante sauce
1/3 cup orange marmalade
2 teaspoons Dijon-style mustard
1 tablespoon sesame seed, toasted (optional)

1. Heat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint.
2. Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.
3. Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.
4. Bake for 40 minutes or until the chicken is cooked through, turning the chicken over once halfway through the bake time. Baste the chicken with the picante-mustard mixture during the last 10 minutes of the bake time. Sprinkle with the sesame seed, if desired.

Fettucine wih Sweet Pepper-Cayenne Sauce

12 ounces dry fettucine pasta
1 large red bell peppers, julienned
3 cloves garlic, minced
1/42 tsp cayenne pepper
1 cup reduced fat sour cream
1/2 cup chicken broth
3/4 cup grated Parmesean cheese
salt and pepper to taste

add onion with peppers
finish sauce before adding sour cream

1. Bring a large pot of lightly salted water to boil.  Add pasta and cook for 8-10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil (or about 1 T of olive oil) in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 mintues.
3. Stir in  broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese. Next stir in the sour cream
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Spinach Stuffed Chicken Breast

4 skinless, boneless chicken breasts
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) packaged frozen chopped spinach, thawed and drained
1 egg
lemon juice
olive oil
oregano
crushed garlic
4 slices of bacon

1. In a medium bowl, mix spinach, feta cheese, garlic, and an egg until well blended. Set aside.
2. Carefully butterfly chicken breasts, making sure not to cut all the way through.
3. Cover chicken with a mixture of lemon juice, olive oil, oregano, and garlic.
4. Spoon spinach mixture into chicken breasts. Wrap each with a pience of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
5. Bake at 375 degrres F for 1 hour, or until chicken is no longer pink. (Heat oven to 400 degrees and cook for 15 minutes covered, 20 minutes uncovered and broil the last 5 minutes)

Parmesean Chicken

1 egg

1/2 cup bread crumbs

1/4 cup parmesean cheese

2 tsp basil

Mix crumbs, cheese and basil. Beat egg. Dip chicken into egg and cover. Dip in bread crumb mixture. Cook at 350 degrees until thermometer says 165.

Grilled Chicken and Pineapple Quesadillas

8 whole flour tortillas

butter or margarine

2 cups grilled pineapple, sliced

2 whole Boneless, Skinless Chicken Breasts

salt and pepper, to taste

3 cups Monterrey Jack Cheese, grated

1 whole Jalapeno, sliced

cilantro

3 Tablespoons BBQ sauce

1. Grill pineapple. (Cut into wedges, stick on skewers, and grill over low heat. Cut into slices)

2. Pound chicken to uniform thickness.

3. Sprinkle salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. set aside and slice into very thin slices.

4. Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

5. To assemble, sprinkle four browned tortillas with grated Monterrey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)

6. Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

From thepioneerwoman.com

Banana Crunch Muffins

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

3/4 cup whole milk

2 teaspoons pure vanilla extract

1 cup mashed ripe bananas (about 2 bananas)

1 cup medium-diced ripe bananas (1 banana)

1 cup small-diced walnuts

1 cup granola

1 cup sweetened shredded coconut

Dried banana chips, granola, or shredded coconut (optional)

1. Preheat the oven to 350 degrees F.

2. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

3. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25-30 minutes, or until the tops are brown and toothpick comes out clean. Cool slightly, remove from the pan, and serve.

From Ina Garten, The Barefoot Contessa Cookbook

Raspberry Pretzel Jell-o

2 cups crushed pretzels

3/4 cup butter (melted)

3 T sugar

8 oz. cream cheese

1 cup sugar

9 oz. Cool Whip

6 oz. Raspberry Jell-o

6 oz. frozen raspberries

1. Mix the melted butter, 3 T sugar, and crushed pretzels together. Press lightly into 9x13 greased pan. Bake at 400 degrees for 8-10 minutes and let cool.

2. Cream together the 1 cup sugar and cream cheese. Fold in the Cool Whip. Spread over the pretzels making sure to seal edges so Jell-o doesn't get to pretzels.

3. Add the raspberry Jell-o to boiling water and dissolve. Stir in the raspberries. Pour over the cream cheese. Chill.

Chicken Enchilada Soup

1 can green chile enchilada sauce

1 can yellow corn

1 can chicken broth

1 can black beans

2 lb chicken breast

1/4 bunch cilantro

8 oz. sour cream

6 oz. cheddar cheese

1/4 bag tortilla chips

1. Cook and shred chicken (Pan-fry for more flavor).

2. Drain black beans.

3. Mix enchilada sauce, corn, chicken broth, black beans, and shredded chicken.

4. Heat in saucepan until warm.

5. Serve with sour cream, cheese, and smashed tortilla chips.

6. Top with cilantro. Eat with a smile.

Cookie Frosting

• 2/3 cup butter, softened
• 4 cups confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Food coloring (optional)
• 
  

Directions

1. In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.

Serves 16

Soft Christmas Cookies

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup margarine, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 
  

Directions

1. Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
2. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
3. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Use with frosting recipe.

Rolo Turtles

25 rolo candies


25 small pretzel


25 pecan halves

Arrange the pretzels on a cookie sheet. Place a rolo on the top of each pretzel. Place in the oven at 250 degrees until the rolo starts to melts, about 5 minutes. Remove from the oven and top with a pecan half.



Freezing Pies Tips

Before freezing a pie or pie shell, make sure you tightly wrap it in plastic wrap or foil. Remove plastic wrap or foil before baking.

Pie Shells

– Baked stored for 4 months. Heat at 350º for 6 minutes.

– Unbaked stored for 2 months. Bake right out of freezer.

Fruit pies

– Baked stored for 4 months. Heat at 325º for 45 minutes.

– Unbaked stored for 3 months. Heat at 475º for 15 minutes, then at 375º for 45 minutes.

Cream, Custard pies & pies with meringue

– Cannot be frozen

Pumpkin & Pecan

– Bake before freezing. Stored for 4 months. Heat at 325º for 45 minutes.

Double Pie Crust

2 ½ C. flour

3/4 C. shortening

3/4 tsp. salt

8 to 10 Tablespoons (1/2 c. plus 2 T.) ice cold water

1. Combine flour and salt in a mixing bowl.

2. Gently cut in shortening with a pastry blender until pea sized.

3. Sprinkle 6 tablespoons of the cold water over flour mixture, tossing lightly with a fork or rubber scraper. Add the remaining water 1 tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened.

4. Divide dough in half, and gently pat into 2 lightly flattened balls. (Don’t over-work your dough at this point. You should just gently gather the dough into two slightly flattened pieces, not two tightly compressed dough balls.)

5. For a 2-crust pie:

Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim the dough so that there is a one-inch overhang of pie dough. Fill the crust with the desired filling.

Top - On a lightly floured surface, roll the second ball from center to edges, to form a 12” circle. Place the top crust on the filling, and cut slits or shapes to allow steam to escape. Using kitchen shears, trim the pastry one inch beyond the rim. Fold the top edge over the trimmed bottom edge, and flute the edge to seal.

Bake pie as directed on individual recipes.

6. For a lattice top pie:

Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim 1” beyond the rim of the pan. Fill the crust with the desired filling.

Top - On a lightly floured surface, roll the second ball from center edges, to form a 12” circle. Using a pizza cutter, cut the pastry in 1/2” strips. Starting at the center of the pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of the bottom crust. Fold the bottom crust over the strips, and flute the edge to seal.

Bake pie as directed on individual recipes.

Apple Pie

Start with Pie Crust recipe

Filling

6 C. prepared baking apples (peeled, cored, and sliced)

3/4 C. packed brown sugar

2 Tbsp. flour

1/4 tsp. ground nutmeg

½ tsp. cinnamon

1/8 tsp. salt

To use on completed crust 2-3 Tbsp. milk

sugar

1. Preheat your home oven to 425°.

2. In a mixing bowl, combine brown sugar, flour, nutmeg, cinnamon and salt.

3. Peel, core and thinly slice apples. Add apples to cinnamon mixture and toss to coat.

4. Pour filling into the prepared bottom crust.

5. Place top crust over filling as directed above. Brush the crust with milk, and sprinkle with sugar.

6. Using foil, fold a 12” square of aluminum foil into quarters. Cut out the center section, making a 7 ½” circle. Unfold the foil and place the square section over the pie. You may also use a long strip of foil 5 inches wide to wrap around the pie. When placing the foil on the pie, place the shiny side out to reflect the heat away from the crust. Loosely mold the foil over the edges to protect them from burning.

7. Bake for 35 minutes. Remove foil, and bake for 15 to 20 minutes more until the crust is golden and the filling is bubbly. NOTE: You may want to protect the bottom of your oven from the molten syrup in case it spills out of the pie during baking.

Raspberry Butter

½ cup soft butter

½ cup raspberries, crushed

1 Tbsp. sugar

1. Using wire whisk on KitchenAid, beat butter on high speed until fluffy, up to 10 minutes. Scrape the bowl occasionally.

2. Add raspberries and sugar.

3. Continue to beat, scraping bowl occasionally with a rubber scraper, until well mixed, up to 10 additional minutes.

Classic White Bread

6-7 cups bread flour

3 T sugar

1 T salt

2 T shortening

4 ½ teaspoons regular or quick active dry yeast

2 ¼ c very warm tap water

2 T butter or margarine, melted, if desired

1 In your KitchenAid bowl, stir 3 ½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

2. Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. Grease large dinner plate with shortening. Place dough on the greased dinner plate, turning dough to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

3. Grease bottoms and sides of three 8x4 or 9x5-inch loaf pans with shortening or pan spray.

4. Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees.

6. Bake 20-25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool.

7. Slice on a cutting board with electric knife to serve.

Easy Cinnamon Apple Crumble

1 package Rhodes Anytime!™ Cinnamon Rolls, thawed (it is easiest to work with slightly cool rolls)


1 can (21 oz) apple pie filling



Topping:


½ cup sugar


1 cup flour


½ cup butter, softened

1. Remove thawed cinnamon rolls from package and place on a cutting board. Cut into bite-sized pieces.

2. Cut apples in pie filling into smaller pieces.

3. Combine cut up rolls and apple pie filling.

4. Place cut up rolls and pie filling in a greased 9x13 pan. 

For topping:

1. Combine sugar and flour.

2. Cut in butter until mixture is crumbly.

3. Sprinkle over rolls and apple pie filling.

4. Bake at 350°F 40-45 minutes.

5. Top with frosting packet from cinnamon rolls, if desired, before serving.

Bread Hints

To Make a Proofing Oven (speeds things up):

If you must “cheat” on one of the rising times because of timing, it is better to cut the first rising time short.

1. Put boiling water in an oven-safe cereal bowl on the floor of the top oven (small oven). You will need the large oven (preheated) for baking.

2. Turn oven to 175º.

3. When oven has heated, TURN OVEN OFF, and put prepared dough (oiled and placed on a greased plate (for our top BYU small oven) in oven.

4. Remove the bowl of water from the oven for baking. NOTE: Once you take the dough out of the proofing oven, it will continue to rise.

***HINTS***

•Use hot tap water– our water temperature (120˚) will not kill the yeast by the time you combine the other ingredients.

•Warm your flour in the microwave before adding it to the recipe. Zap it for 15 seconds at a time until it is warm to the touch.

•Warm a cold egg in hot tap water before cracking and using in your bread.

•Make sure that you are using Fast Rise Yeast or Instant Yeast for these recipes.

•Use shortening (not vegetable oil spray) to prepare your pans for baking breads.

Classic Risotto

1 tablespoon margarine

2 tablespoons olive oil

1 small onion, chopped

1 tablespoon chopped fresh parsley

1 cup uncooked Arborio or regular long-grain rice

3 ½ cups chicken broth (3 ½ tsp. chicken bouillon PLUS 3 ½ cups water), divided (up to ½ cup additional broth may be needed at end of recipe)

½ cup grated or shredded Parmesan cheese

¼ teaspoon coarsely ground pepper

1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.

2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in ½ cup chicken broth. Cook about 3 minutes, stirring constantly, until broth is absorbed.

3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still “crunchy,” add more broth and continue to cook until rice is soft.

4. When rice is just tender and mixture is creamy, stir in cheese and pepper.

Cheese White Sauce

¼ cup butter or margarine

¼ cup flour

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon ground mustard

2 cups milk (skim or half-and-half)

1 cup shredded sharp cheddar cheese (sharp melts best in sauces)

1. Melt butter in saucepan over medium heat. Stir in flour, salt, pepper and mustard.

2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

3. Using a whisk, gradually stir in milk. Heat to boiling, stirring constantly.

4. Boil and stir one minute. Stir in shredded cheese and cook until melted.

***NOTE: If the sauce looks too thick just before serving time, add a little HOT water to get it to the right consistency.

Quiche

1 9-inch unbaked pie crust

1 foil collar to prevent over-browning

1 C. shredded Swiss cheese

1/3 lb. bacon, cooked until crisp and crumbled

2 green onions, thin-sliced and chopped

1/2 tsp. salt

1/4 tsp. dry mustard

3 eggs, beaten

1 C. half and half

2 C. other ingredients: 1/2 chopped green pepper, 4 oz. sliced mushrooms, ½ tomato, 2 green onions. Pre-cook green pepper, mushrooms, tomato, and green onions by microwaving for 2 minutes, stirring occasionally. Blot the vegetables dry on a paper towel.

1. Prick unbaked pastry shell. Bake at 425°for 5 minutes.

2. Remove pie shell from oven. Combine meat, cheese and vegetables and pour into pie shell.

3. Combine eggs, cream and seasonings in a medium bowl. Beat.

4. Pour eggs in pie shell over meat and vegetables. Microwave on high for 10 minutes. Put collar on pie pan. Bake at 325° for 20-30 minutes or until set. When sharp knife is inserted into the center of the quiche, it should come out clean.

5. Remove from oven and let stand 10 minutes before cutting.


Single Pie Crust

1 ½ C. flour

½ cup + 2 Tbsp. shortening

1 tsp. salt

3-5 Tbsp. ice cold water

1. Combine flour and salt. Using a pastry blender, cut in shortening thoroughly, until the shortening is the size of unpopped popcorn kernels.

2. Sprinkle water in 1 Tbsp. at a time, mixing with a rubber scraper or fork until all flour is moistened. DO NOT use the pastry cutter to mix in water.

(Add 1-2 tsp. more if necessary). Do not over-mix dough.

3. Gather dough into a ball. Roll out and place in a 9” pie pan. Flute edges.

4. Prick the sides and bottom of the crust.

Deviled Eggs

3 eggs

1-2 Tbsp. Mayonnaise

1/4 tsp. mustard

1 Tbsp. sweet pickle relish, drained (optional)

salt and pepper to taste

1. Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2. Pour off boiling water, and re-fill pan with ice cubes in cold water. If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.

3. Peel the eggs. Cut them in half lengthwise and remove the yolks. Put the egg whites in the refrigerator until you are ready to fill them.

4. Put the egg yolks in a zip lock bag. Press the air out, close it, and mash the yolks with your hands.

5. Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.) Press the air out, close the bag, and mix with your hands.

6. Cut off one corner of the bag. Gather the filling up in that corner, and pipe it into the egg whites. ALWAYS refrigerate deviled eggs.

Rice Pilaf

2 tablespoons butter or margarine

½ cup chopped onion

2 cups long-grain rice

½ teaspoon dried rosemary leaves

½ teaspoon dried rubbed sage leaves

½ teaspoon dried thyme leaves

4 cups chicken broth

1. In a 3-qt saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, or until tender.

2. Stir in rice and herbs. Cook 5 minutes, stirring once or twice. Stir in broth.

3. Heat to boiling, stirring once or twice. Reduce heat to low. Cover and simmer 20 minutes. Do not remove lid and do not stir during cooking. Remove from heat. Let stand covered 5 minutes. Fluff with fork before serving.

Chocolate Pudding Cake

1 1/2 C. flour 3/4 C. granulated sugar

1 C. plus 2 Tbsp. granulated sugar 3/4 C. light brown sugar

1 Tbsp. baking powder

3/4 tsp. salt 3 Tbsp. cocoa

¼ C. cocoa 1 1/2 C. boiling water

3/4 C. milk

1 1/2 tsp. vanilla ice cream

¼ C. plus margarine, melted

3/4 C. chopped pecans

1. Sift together flour, sugar, baking powder, salt and cocoa.

2. Add milk, vanilla, melted margarine and chopped pecans. Stir to mix.

3. Pour into a well greased 9 x 13” rectangular baking pan.

4. Combine pudding ingredients. This mixture will be very runny. Pour over the top of the cake.

5. Bake at 350° for approximately 45 minutes. Cake top should be “browned”, but don’t let the edges burn.

6. Let stand 10 minutes.

7. Cut squares, then spoon into bowls.

8. Serve hot with ice cream.

Glazed Pork Chops

6 pork chops (boneless or bone-in)

2/3 cup brown sugar

½ teaspoon pepper

2 teaspoons salt

2 teaspoons dry mustard

2 teaspoons paprika

2 teaspoons sage

2 Tablespoons water

1. Place pork chops in 9x13 pan.

2. Mix remaining ingredients, adding more water if necessary to make a glaze that is thin enough to pour. Pour over pork chops.

3. Bake at 350º, uncovered, for 45-50 minutes, or until meat tests done. Check at 20 minutes to see if the meat is properly cooked. Check every 5 minutes thereafter. Cooking time will vary based on the thickness of the meat, the pan you are using, and how closely you place the pieces together in the pan. Use a meat thermometer to test internal temperature (160˚).

Delicious with Rice Pilaf.

Quick Pizza

Makes 2 fourteen-inch pizzas

1 ¼ cup warm water

1 tablespoon yeast

2 tablespoons sugar

½ teaspoon salt

3 – 4 cups flour

pizza sauce

3 cups Mozzarella Cheese

pizza toppings as desired

1. Preheat baking stone 10 minutes before placing pizza dough on it.

2. Dissolve yeast in warm water.

3. Add sugar, salt and 3 cups flour. Mix to form dough.

4. If more flour is needed, add up to 1 cup more. Mix about 3 minutes.

5. Let dough rest for 10 minutes.

6. Roll dough into circle on lightly floured surface.

7. Let rest another 10 minutes.

8. Sprinkle heated stone with cornmeal.

9. Gently transfer pizza crust to stone.

10. Top with sauce, cheese, and desired toppings. Bake at 375 degrees for 20-25 minutes.

Sour Cream Coffee Cake

Filling

1/2 C. brown sugar

1/2 C. finely chopped nuts (walnuts)

2 Tbs. margarine

3/4 tsp. ground cinnamon

Cake

3 C. flour

3/4 C. margarine, softened

1 ½ tsp. baking powder

1 ½ tsp. vanilla

1 ½ tsp. baking soda

3 large eggs

3/4 tsp. salt

1 ½ C. sour cream

1 ½ C. sugar

Glaze

1 C. powdered sugar

1/2 tsp. vanilla

3 to 4 Tbsp. milk

1. Preheat oven to 325°. Grease and flour one 12 cup tube pan.

2. Combine filling ingredients and mix until crumbly. Set aside.

3. Combine flour, baking powder, baking soda and salt in a bowl.

4. In a large bowl, cream margarine, sugar, vanilla and eggs. Continue to beat on medium speed for 2 minutes.

5. Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.

6. Pour 1/3 of the batter (about 2 cups) into the well-greased tube pan. Sprinkle with 1/3 of the filling. Repeat to create 3 layers.

7. Bake for 1 hour (may take longer with some ovens), until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 10 minutes. Remove to a wire rack, cool 20 minutes.

9. Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Serve warm or cool.