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Buttermilk-Mexican Chocolate Pound Cake

2010-08-13T17:45:00.002+07:00

Photo: Jennifer Davick; Styling: Cari South

Prep: 15 min.; Bake: 1 hr., 10 min.; Cool: 1 hr., 45 min. Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.

Yield: Makes 12 servings
Ingredients
* 1 (8-oz.) package semisweet chocolate baking squares, chopped*
* 1 cup butter, softened
* 1 1/2 cups sugar
* 4 large eggs
* 1/2 cup chocolate syrup
* 2 teaspoons vanilla extract
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground cinnamon
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup buttermilk
* Garnish: powdered sugar

Preparation

1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.

2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.

4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.

*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.

Holiday Recipes for Kids

2009-12-20T17:46:00.006+07:00

These Christmas-tree mini pizzas are easy to make and have broad appeal with kids.

Mini Pizzas: These healthy mini pizzas are easy to make and fun to serve. This recipe yields two mini pizzas, but you can multiply your ingredients and make several at a time if you need to feed a crowd.
Prep Time: 0 hour, 10 minutes
Cook Time: 0 hour, 3 minutes

Ingredients:

1 English muffin
1/3 cup Marinara sauce
2 slices of mozzarella cheese, sliced as broadly as possible and about 1/4-inch thick
Chopped olives

Preparation:

Preheat your oven's broiler.

Cut the English muffin in half, if necessary, and toast it in a toaster on a medium-low setting.

Place the two toasted English muffin halves on a baking sheet. Spread the marinara sauce on each muffin.

Cut your cheese slices with a tree-shaped cookie cutter or a cookie cutter of your choice. Place the cheese shape on top of the marinara sauce.

Sprinkle the chopped olives on top of the cheese tree, as if they are ornaments.

Place the baking sheet in the oven under the broiler. Broil for just a few minutes, watching carefully. You don't want the cheese to become so melted you don't recognize the tree shape.

Allow to cool slightly and serve.

Optional: serve the mini pizzas with yellow fruit leather cut into the shapes of stars.

Kids will love Christmas recipes that make food fun, like this "jingle bell juice."

Jingle-Bell Juice: Red raspberries are the surprise ingredient in these glasses of holiday juice.
Prep Time: 0 hour, 5 minutes

Ingredients:

One part sparkling water or club soda
3 parts fruit punch, pomegranate juice or other red juice
3 red raspberries per serving
Adorn the bottom of the glasses with rings of fake holly or fake berries.

Make it fun to eat vegetables with this mashed-potato snowman.

Mashed-Potato Snowman: Having a hard time getting your kids to eat their vegetables? They won't be able to resist this snowman made from mashed potatoes, carrots, raisins and radishes.
Prep Time: 0 hour, 20 minutes
Cook Time: 0 hour, 15 minutes

Ingredients:

For the potatoes:
6 pounds of potatoes, peeled and quartered
About 1 cup whole milk or heavy cream
1/4 cup butter
Salt and Pepper

To adorn the snowman:
1 long carrot
1 baby carrot
3 raisins
2 small radishes

Preparation:

This recipe makes 15 to 20 servings.

Place the quartered potatoes into a large pot. Don't overcrowd the potatoes. You may need to use two pots if you don't have one that's big enough.

Cover the potatoes with salted water, bring the water to a boil on the stove and cook at a gentle boil until the potato pieces are fork tender, about 15 minutes.

Transfer the potatoes to a large bowl and mash with a hand masher until smooth, adding the milk or cream, butter, salt and pepper as you go. Be careful not to add too much milk or cream. You don't want the potatoes to be runny.

Set a large serving tray (preferably not a white one) next to your bowl of mashed potatoes.

Scoop the potatoes onto the tray, starting with the large, bottom "snowball." Scoop a slightly smaller amount of potatoes onto the tray above the first snowball to create the snowman's midsection. Then, add the smallest helping of potatoes on top for the head. Smooth out the potatoes with the back of a spoon.

Scrape off the tips of the radishes with a potato peeler and place them scraped-side-up on the snowman's face for eyes.

Insert the baby carrot for the nose and the raisins as buttons.

Working in long motions, peel off two thin layers of the large carrot with your potato peeler and drape the carrot strips across the snowman's neck like a scarf. You could also snip the ends of the carrot peels with kitchen shears to make the scarf look like it has fringe.

Tell the kids this is what Santa feeds his reindeer, and they'll gobble it up.

Reindeer Snacks: Sometimes, serving your kids a healthy snack is all about the packaging. Kids will love imagining that Santa feeds these sacks of trail mix to Prancer, Dancer and the rest of the reindeer crew.
Prep Time: 0 hour, 5 minutes
Ingredients:

Use any of your favorite trail mix ingredients such as:
* Cashews
* Walnuts
* Peanuts
* Almonds
* Shelled sunflower seeds
* Pumpkin seeds
* Flax seeds
* Pretzels
* Raisins
* Other dried fruit
* Chocolate chips
* Carob chips
* M&Ms
* Yogurt-covered raisins

Preparation:
Combine your choice of the above ingredients, using your desired quantities, in a bowl and mix until evenly combined.

Scoop about one cup of the trail mix into individual sacks, such as cellophane baggies, brown-paper pastry bags or simple burlap sacks you've sewn, as pictured. Tie the bags shut with a red or green ribbon.

Optional: Add a tag to each bag that says "reindeer snacks," perhaps with each child's name on it, too.

Note: If you're low on time or not interested in customizing the look and taste of your trail mix, just use a pre-packaged variety.

Who says ice cream is just for summertime? This Christmas recipe for a mint Jack Frosty shake is a perfect wintertime treat.

A 'Jack Frosty' Mint Shake: Who says ice cream is just for summertime? This Christmas recipe for a mint-flavored shake is a perfect wintertime treat. This recipe yields six 8-ounce servings.

Prep Time: 0 hour, 5 minutes

Ingredients:
4 cups mint or mint-chocolate chip ice cream
2 cups milk
Optional: whipped cream
Optional: candy cane

Preparation:
Place the ice cream and milk in a blender and mix on high for about 1 minute or until smooth.

Pour into 8-ounce serving glasses.

Optional: top with whipped cream and insert a candy cane.

source :kidsparties
Recipes by: Megan Cooley

Better Mojito Recipes

2009-12-05T16:07:00.004+07:00

When I say you'll have to muddle through the mojito recipes, I mean it.

Using a wooden muddler or a good sized wooden spoon you will need to muddle, or mash the lime, mint leaves, and other ingredients together in a highball glass as our handy bartender is doing above. Don't overdo it, though. The idea is to bruise the ingredients, releasing their flavors, not grind them up.

Hint: Some of these recipes call for simple syrup, sugar dissolved in very hot water. One cup of sugar and 1 cup of water equals about 1 1/3 cups of simple syrup. Make as much as you think you will need ahead of time and cool it.

Pineapple Mojitos
2-3 lime wedges
4-8 mint leaves, to taste
2 teaspoons brown sugar
3 or 4 pineapple chunks
2 ounces white or gold rum
Splash of pineapple juice

Muddle the lime wedges, mint leaves, sugar and pineapple in the bottom of a highball glass. Pour in the rum and pineapple juice. Fill with crushed ice. Mix thoroughly. Garnish with a sprig of mint and, if desired, pineapple "leaves."

Mango Mojitos
1 thin slice of mango
2-3 lime wedges
4-8 mint leaves, to taste
2 teaspoons simple syrup
2 ounces mango rum
3 ounces club soda

Muddle the mango, lime wedges and mint leaves in a highball glass. Add the simple syrup, mango rum and club soda. Add a scoop of crushed ice and mix well. Garnish with a sprig of mint and/or a wedge of mango.

Raspberry Mojitos
2-3 lime wedges
4-8 mint leaves, to taste
3 raspberries + garnish
2 teaspoons simple syrup
2 ounces white or gold rum
1/2 ounce raspberry liqueur (Chambord)
Splash of cranberry juice

Muddle the lime, mint leaves and raspberries in a highball glass. Add the simple syrup, rum, raspberry liqueur, and cranberry juice. Add a scoop of crushed ice and mix well. Garnish with a few raspberries and/or a sprig of mint.

Vanilla Spice Mojitos
Of all the Mojito recipes here, this is the most reminiscent of the classic version, but with the added twist of spiced rum and vanilla.

2-3 lime wedges
4-8 mint leaves, to taste
2 teaspoons simple syrup
1 drop pure vanilla extract
2 ounces spiced rum
Splash of club soda, or to taste

Muddle the lime wedges and mint leaves in a highball glass. Pour in the simple syrup, vanilla and spiced rum. Add a scoop of crushed ice and club soda to taste. Mix thoroughly. Garnish with a lime wedge or sprig of mint.

Passion Fruit Mojitos
2-3 lime wedges
4-8 mint leaves, to taste
2 teaspoons simple syrup
3 ounces passion fruit juice
2 ounces white rum
1 drop pure vanilla extract, optional

Muddle the lime and mint together in a highball glass. Add the simple syrup, passion fruit juice, rum and, if you choose, the vanilla. Drop a scoop of crushed ice into the glass and stir all the ingredients well. Garnish with a sprig of mint and/or half a passion fruit.

Pear Mojitos
2 lime wedges
2 lemon wedges
4-8 mint leaves, to taste
3 teaspoons simple syrup
1 ounce pear puree
1/2 ounce pear liqueur
1 1/2 ounces spiced rum
Splash of club soda

Muddle the lime and lemon wedges with the mint leaves in a highball glass. Add the simple syrup, pear puree, pear liqueur, spiced rum, and club soda to taste. Add a scoop of crushed ice and stir well. Garnish with a peeled wedge or two of pear.

Strawberry Mojitos
2-3 lime wedges
4-8 mint leaves, to taste
2 teaspoons simple syrup
1 ounce strawberry puree
2 ounces white or gold rum
Dash of passion fruit syrup
Splash of club sofa

Okay, one more time... muddle the lime wedges and mint leaves together in a highball glass. Pour in the simple syrup, strawberry puree, rum, passion fruit syrup, and club soda. Add a scoop of crushed ice and mix all the ingredients well. Garnish with a sprig of mint and/or a whole fresh strawberry.

Mojito Recipe

2009-12-05T15:43:00.004+07:00

Ingredients for a Mojito
* Light Rum
* Lime
* Sugar
* Mint
* Soda Water

Quantities for one drink:
* 2-3 oz Light Rum
* Juice of 1 Lime (1 oz)
* 2 tsp Sugar
* 2-4 Mint Sprigs
* Soda Water

Blending Instructions:
1) Lightly muddle the mint and sugar with a splash of soda water in a mixing glass until the sugar dissolve and you smell the mint
2) Squeeze the lime into the glass, add rum and shake with ice
3) Strain over cracked ice in a highball glass
4) Top with soda water, garnish with mint sprig and serve

Heavenly Angel Food Cake

2009-04-21T08:25:00.004+07:00

Prep: 15 min., Bake: 35 min., Cool: 1 hr. You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.

Yield
Makes 15 servings
Ingredients
* 2 1/2 cups sugar
* 1 1/2 cups all-purpose flour
* 1/4 teaspoon salt
* 2 1/2 cups egg whites
* 1 teaspoon cream of tartar
* 1 teaspoon vanilla extract
* 1 teaspoon fresh lemon juice
* Lemon-Cream Cheese Frosting
* Garnishes: Gumdrop Rose Petals, fresh mint leaves

Preparation
1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.

2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

source:myrecipes.com
recipes by:Linda Nesloney, Rhome, Texas, Southern Living
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Frozen Lite Chocolate Cheesecake Pie

2009-04-14T15:55:00.007+07:00

Yield
8 servings
Ingredients
* 1/2 cup Karo Lite Syrup
* 1/2 cup fat-free half and half
* 1/3 cup semi-sweet chocolate chips

* 2 tablespoons cocoa powder
* 2 tablespoons sucralose sweetener
* 1 tablespoon sugar
* 1 package (8 ounces) fat-free cream cheese, softened, cut into cubes
* 1 teaspoon Spice Islands Pure Vanilla Extract
* 1 1/2 cups (4 ounces) reduced-calorie whipped topping
* 1 (9-inch) chocolate cookie crumb crust

Preparation
HEAT syrup and half and half in a microwave-safe container for 1 minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.

BLEND on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.

POUR into crust. Cover and freeze for at least 6 hours. Remove from freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped toopping and cocoa, if desired.

Recipe Tip: For a Mocha Pie, stir 2 teaspoons instant coffee granules into the Karo Lite Syrup mixture before it is microwaved.

source:myrecipes.com
recipes by:Karo Lite Syrup
photo:Karo Lite Syrup

Tomato Basil Lasagna with Prosciutto

2009-04-14T15:48:00.004+07:00

Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.

Yield
9 servings
Ingredients
* 5 garlic cloves
* 1 (16-ounce) carton 1% low-fat cottage cheese
* 1/2 cup (4 ounces) block-style fat-free cream cheese
* 1/4 cup (1 ounce) grated fresh Romano cheese, divided
* 2 1/2 teaspoons dried basil
* 1/2 teaspoon crushed red pepper
* 1 large egg
* 1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
* Cooking spray
* 12 cooked lasagna noodles
* 1 cup (4 ounces) chopped prosciutto or ham
* 1 cup (4 ounces) shredded part-skim mozzarella cheese

Preparation
Preheat oven to 375°.

Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.

Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.

Nutritional Information
Calories: 272 (19% from fat)
Fat: 5.6g (sat 2.8g,mono 1.8g,poly 0.6g)
Protein: 20.8g
Carbohydrate: 33g
Fiber: 2.1g
Cholesterol: 47mg
Iron: 2.3mg
Sodium: 775mg
Calcium: 213mg

source:myrecipes.com
recipes by:Cooking Light
photo:Cooking Light

Cosmopolitan Slushy

2009-04-14T15:39:00.004+07:00

Yield
Makes 6 servings
Ingredients
* 10 ounce (1 1/4 cups) citrus-flavored vodka
* 1/2 cup Rose's lime juice
* 2 cups cranberry juice
* 4 ice cube trays

Preparation
Combine vodka, lime juice, and cranberry juice in a pitcher with 2 cups water and stir to blend. Divide between ice cube trays and freeze at least 4 hours or overnight (the drink cubes will freeze only partially). Just before serving, empty trays into a large bowl and using a fork, break up cubes to loosen ice crystals (the ice will be slushlike). Spoon slush into tall stemmed glasses and serve immediately.

Nutritional Information
Calories: 166 (0% from fat)
Fat: 0g (sat 0g)
Protein: 0mg
Carbohydrate: 14g
Fiber: 0g
Cholesterol: 0mg
Iron: 0mg
Sodium: 3mg
Calcium: 3mg

source:myrecipes.com
recipes by:Susan Quick, Real Simple
Photo: Maura McEvoy

Peach French Toast

2009-04-14T15:35:00.006+07:00

Yield
Makes 4 servings
Ingredients
* 4 tablespoons unsalted butter
* 2 tablespoons light brown sugar
* 2 ripe yellow peaches, cut into 1/2-inch pieces

* 2 tablespoons plus 3/4 cup heavy cream
* 8 slices white or sourdough bread or brioche
* 3 large eggs
* 1/8 teaspoon ground cinnamon
* Confectioners' sugar

Preparation
In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.

Heat oven to 200° F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar, and serve with the whipped cream.

Tip: If you're using day-old bread to make the French toast, trim the crusts, which may have become tough.

Nutritional Information
Calories: 504.5 (64% from fat)
Fat: 36.12g (sat 20.71g)
Protein: 10.17mg
Carbohydrate: 36.2g
Fiber: 1.97g
Cholesterol: 260.05mg
Iron: 2.81mg
Sodium: 416.11mg
Calcium: 140.25mg

source:myrecipes.com
recipes by:Susie Theodorou, Real Simple
Photo: Mikkel Vang

Cucumber Margaritas

2009-04-14T15:32:00.002+07:00

Reposado, one of four categories of tequila, is aged in wood barrels that lend a mellow character to the liquor. Some versions contain added flavorings and colorings.

Yield
Makes 4 servings
Ingredients
* 12 slices fresh cucumber
* 1/2 cup fresh lime juice
* 4 ounces (1/2 cup) Cointreau
* 6 ounces (3/4 cup) tequila reposado
* 6 cups ice
* 1/4 cup Grand Marnier
* Lime slices

Preparation
Combine cucumber and next 4 ingredients in a blender; process until smooth.

Pour into glasses. Top each serving with a tablespoon of Grand Marnier, and garnish with lime.

source:myrecipes.com
recipes by:Coastal Living
photo:Ralph Anderson

Rachel's Special Occasion Lasagna

2009-04-14T15:26:00.005+07:00

You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.

Yield
8 servings
Ingredients
* 1 (8-ounce) package uncooked lasagna noodles (about 9 noodles)
* 1 1/3 cups (6 ounces) fat-free cottage cheese
* 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
* 2/3 cup (6 ounces) part-skim ricotta cheese
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
* 2 tablespoons minced fresh chives
* 1 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/2 teaspoon dry mustard
* 1/2 teaspoon freshly ground black pepper
* 4 garlic cloves, minced
* 2 large egg whites, lightly beaten
* 1 large egg, lightly beaten
* 1 (26-ounce) jar fat-free pasta sauce, divided
* Cooking spray
* 1/4 cup (1 ounce) shredded part-skim mozzarella cheese

Preparation
Preheat oven to 350°.

Cook noodles according to package directions, omitting salt and fat.

Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through egg).

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles.

Bake at 350° for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.

Nutritional Information
Calories: 284 (28% from fat)
Fat: 8.8g (sat 5.2g,mono 2.5g,poly 0.4g)
Protein: 15.7g
Carbohydrate: 34.2g
Fiber: 3.3g
Cholesterol: 53mg
Iron: 0.9mg
Sodium: 657mg
Calcium: 179mg

source:myrecipes.com
recipes by:Sarah Jones, Cooking Light

Shrimp Tacos

2009-04-14T15:10:00.003+07:00

Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.

Yield
4 servings (serving size: 3 tacos)
Ingredients
* 3 tablespoons black peppercorns
* 3 quarts water
* 1 tablespoon salt
* 1 teaspoon ground red pepper
* 2 limes, quartered
* 1 pound medium shrimp, peeled and deveined
* 1/2 cup coarsely chopped fresh cilantro
* 1/4 cup fresh lime juice
* 1 tablespoon minced seeded jalapeño pepper
* 12 (6-inch) corn tortillas
* 3/4 cup chopped peeled tomato
* 1/2 cup reduced-fat sour cream
* 1/2 cup chopped green onions

Preparation
Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.

Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.

Nutritional Information
Calories: 358 (20% from fat)
Fat: 7.8g (sat 3g,mono 0.8g,poly 1.7g)
Protein: 29.3g
Carbohydrate: 43.6g
Fiber: 5.1g
Cholesterol: 188mg
Iron: 4.1mg
Sodium: 612mg
Calcium: 250mg

source:myrecipes.com
recipes by:Allen Smith, Cooking Light
Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

Easy Chicken Pot Pie

2009-04-11T14:47:00.001+07:00

Chicken and vegetables are paired in a creamy sauce made with Campbell's Condensed Cream of Chicken Soup and topped with a golden biscuit crust.

Yield
4 servings
Ingredients
* 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (regular or 98% Fat Free)*
* 1 package (about 9 ounces) frozen mixed vegetables, thawed
* 1 cup cubed cooked chicken or turkey
* 1/2 cup milk
* 1 egg
* 1 cup all-purpose baking mix

Preparation

Heat the oven to 400°F.

Stir the soup, vegetables and chicken in a 9-inch pie plate.

Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown.

*Or use Campbell's Cream of Chicken with Herbs Soup.

source:myrecipes.com
recipes by:Campbell's Kitchen
photo:Campbell's Kitchen

Souper Meat Loaf

2009-04-11T14:44:00.002+07:00

Classic meat loaf gets a new twist when it is perfectly seasoned with Campbell's Dried Onion Soup and Recipe Mix, and topped with a creamy sauce featuring Campbell's Condensed Cream of Mushroom Soup.

Ingredients
* 1 can(10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium
* 1 pound ground beef
* 1 pouch Campbell's Dry Onion Soup and Recipe Mix
* 1/2 cup dry bread crumbs
* 1 egg , beaten
* 1/4 cup water

Preparation
MIX thoroughly 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8"x4" loaf in baking pan.

BAKE at 350°F. for 1 hr. 15 min. or until done.

MIX 2 tbsp. drippings, remaining mushroom soup and water. Heat through. Serve with meat loaf.

source:myrecipes.com
recipes by:Campbell's Kitchen
photo:Campbell's Kitchen

Tuna & Pasta Cheddar Melt

2009-04-11T14:42:00.001+07:00

Pasta cooks to perfection in Campbell's® Condensed Chicken Broth and is mixed with a comforting blend of Cheddar cheese, tuna fish, bread crumbs and Campbell's Condensed Cream of Chicken Soup.

Yield
4 servings
Ingredients
* 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
* 1 soup can water
* 1/2 of a 1-pound package uncooked corkscrew-shaped pasta (rotini) (about 3 cups)
* 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
* 1 cup milk
* 1 can (about 6 ounces) tuna, drained and flaked
* 1 cup shredded Cheddar cheese
* 2 tablespoons Italian-seasoned dry bread crumbs
* 2 teaspoons butter or margarine, melted

Preparation
Heat the broth and the water to a boil over medium-high heat in a large skillet. Add the pasta and cook until just it's tender, stirring often. Do not drain.

Stir in the soup, milk and tuna in the skillet. Top with the cheese. Mix the bread crumbs with the butter. Sprinkle on top. Heat through.

TIP: Serve with steamed whole green beans. For dessert serve clementines.

source:myrecipes.com
recipes by:Campbell's Kitchen
photo:Campbell's Kitchen

Paprika Chicken with Sour Cream Gravy

2009-04-11T14:39:00.001+07:00

Browned chicken breasts are seasoned and sauteed, then cloaked in a smooth sauce made with sour cream, green onion and Campbell's Condensed Cream of Chicken Soup.

Yield
4 servings
Ingredients
* 1/2 cup all-purpose flour
* 2 teaspoon paprika
* 1 teaspoon garlic powder
* 1 teaspoon ground black pepper
* 1 teaspoon ground red pepper
* 4 skinless, boneless chicken breasts halves
* 1/4 cup butter
* 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
* 2 green onions, sliced (about 1/4 cup)
* 1 container (8 ounces) sour cream

Preparation
Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.

Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.

Tip: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.

source:myrecipes.com
recipes by:Campbell's Kitchen
photo:Campbell's Kitchen

Moist & Savory Stuffing

2009-04-11T14:36:00.002+07:00

Four ingredients mix together quickly to make this mouthwatering baked stuffing -- it's so easy and so tasty, it's sure to become one of your trademark recipes.

Yield
11 servings
Ingredients
* 2 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
* 2 stalks celery, coarsely chopped (about 1 cup)
* 1 large onion, coarsely chopped (about 1 cup)
* 1 pkg. (16 ounces) Pepperidge Farm Herb Seasoned Stuffing

Preparation
Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake at 350°F. for 30 minutes or until hot.

Tip: For crunchier stuffing, bake the casserole uncovered.

Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.

source:myrecipes.com
recipes by:Campbell's Kitchen
photo:Campbell's Kitchen

Swanson Sensational Chicken Noodle Soup

2009-04-11T14:34:00.001+07:00

Swanson Chicken Broth provides the perfect base for this homestyle soup packed with carrots, celery, shredded cooked chicken and extra wide egg noodles.

Yield
4 servings
Ingredients
* 4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
* Generous dash ground black pepper
* 1 medium carrot, sliced
* 1 stalk celery, sliced
* 1/2 cup uncooked extra wide egg noodles
* 1 cup shredded cooked chicken or turkey

Preparation
Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.

Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until noodles are tender, stirring often.

Serving Suggestion: Serve with your favorite cheese and crackers and a spinach salad. For dessert serve a chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping.

source:myrecipes.com
recipes by:Campbell's Kitchen
photo:Campbell's Kitchen

Country Chicken Casserole

2009-04-11T14:31:00.001+07:00

Chicken and a seasoned stuffing combine with an herbed creamy sauce for a hearty casserole that's hard to beat!

Yield
5 servings
Ingredients
* 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (regular, 98% Fat Free or 25% Less Sodium)
* 1 can (10 3/4 ounces) Campbell's Condensed Cream of Potato Soup
* 1 cup milk
* 1/4 teaspoon dried thyme leaves, crushed
* 1/8 teaspoon ground black pepper
* 4 cups cooked cut-up vegetables *
* 2 cups cubed cooked chicken or turkey
* 4 cups prepared Pepperidge Farm Herb Seasoned Stuffing

Preparation
Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.

Bake at 400°F. for 25 minutes or until the stuffing is golden brown.

*Use a combination of cut green beans and sliced carrots.

source:myrecipes.com
recipes by:Campbell's Kitchen
photo:Campbell's Kitchen

Swanson Pan-Seared Steaks with Mushroom Gravy

2009-04-11T14:26:00.002+07:00

It's easy to make steakhouse-style steaks at home with a good cut of meat and this foolproof recipe.

Yield
4 servings
Ingredients
* 1 boneless beef sirloin steak, cut into 4 pieces
* 1 tablespoon unsalted butter
* 2 cups sliced fresh mushrooms (about 6 ounces)
* 1 tablespoon all-purpose flour
* 1 cup Swanson Beef Stock

Preparation
Season the steaks as desired. Cook the steaks in a 12-inch nonstick skillet over medium-high heat to desired doneness. Remove the steaks from the skillet. Do not pour off any fat.

Heat the butter in the skillet. Add the mushrooms and cook until they're tender. Stir in the flour and cook for 1 minute. Gradually stir in the stock. Cook and stir until the mixture boils and thickens. Serve the mushroom gravy with the steaks.

source:myrecipes.com
recipes by:Campbell's Kitchen
photo:Campbell's Kitchen

Slow Cooker Savory Pot Roast

2009-04-11T14:19:00.004+07:00

This tender pot roast is braised to perfection in a mixture of Campbell's Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots and potatoes.

Yield
6 servings
Ingredients
* 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
* 1 pouch (2 ounces) dry onion soup & recipe mix
* 6 small red potatoes, cut in half
* 6 medium carrots, cut into 2-inch pieces (about 3 cups)
* 3- to 3 1/2- pound boneless beef bottom round roasts or chuck pot roast

Preparation
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.

source:myrecipes.com
recipes by:Campbell's Kitchen

One Dish Chicken & Rice Bake

2009-04-11T14:05:00.006+07:00

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Yield
4 servings
Ingredients
* 1 cup water *
* 3/4 cup uncooked regular long-grain white rice
* 1/4 teaspoon paprika
* 1/4 teaspoon ground black pepper
* 4 skinless, boneless chicken breasts

Preparation
Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.
For creamier rice, increase water to 1 1/3 cups.
Tip: Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.

source:myrecipes.com
recipes by:Campbell's Kitchen

Chicken Noodle Casserole

2009-04-11T14:02:00.001+07:00

Campbell's Low Sodium Cream of Mushroom Soup provides the base for a wonderful dish featuring chicken, egg noodles, and Parmesan cheese.

Yield
4 servings
Ingredients
* 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken and Mushroom Soup
* 1/2 cup milk
* 1/8 teaspoon ground black pepper
* 1/3 cup grated Parmesan cheese
* 2 cups cubed cooked chicken or turkey
* 3 cups cooked medium egg noodles (about 3 cups dry)
* Chopped fresh parsley for garnish

Preparation
In large saucepan mix soup, milk, pepper, cheese, chicken and noodles. Over medium heat, heat through, stirring occasionally. Garnish with parsley.

TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.

source:myrecipes.com
recipes by:Campbell's Kitchen

Quick & Easy Chicken, Broccoli & Brown Rice Dinner

2009-04-11T14:00:00.001+07:00

This easy skillet supper features chicken, broccoli and brown rice simmering in a creamy gravy made with Campbell's Condensed Cream of Chicken Soup

Yield
4 servings
Ingredients
* 1 tablespoon vegetable oil
* 4 skinless, boneless chicken breasts halves
* 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request)
* 1 1/2 cups water
* 1/4 teaspoon paprika
* 1/4 teaspoon ground black pepper
* 1 1/2 cups uncooked instant brown rice *
* 2 cups fresh or frozen broccoli flowerets

Preparation
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.

Stir the rice and broccoli in the skillet. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

*Cooking times vary. To insure best results, use instant whole grain brown rice.

source:myrecipes.com
recipes by:Campbell's Kitchen

Campbell's Honey Barbecued Ribs

2009-04-11T13:56:00.002+07:00

Tender, parboiled ribs are glazed on the grill with a flavorful sweet-and-spicy sauce that features Campbell's Condensed French Onion Soup, ketchup, onion, honey and garlic powder.

Yield
4 servings
Ingredients
* 4 pork spareribs
* 1 can (10 1/2 oz.) Campbell's Condensed French Onion Soup
* 3/4 cup ketchup
* 1/3 cup honey
* 1/2 teaspoon garlic powder
* 1/2 teaspoon ground black pepper

Preparation
CUT ribs into serving pieces. Place ribs in 6-quart saucepot. Cover with water. Heat to a boil. Reduce heat to low. Cover and cook 30 minutes. Drain.

MIX soup, ketchup, honey, garlic powder and black pepper in 2-quart saucepan. Heat to a boil. Reduce heat to low. Cook 5 minutes.

PLACE ribs on lightly oiled grill rack over medium-hot coals. Grill 20 minutes or until no longer pink and glazed, turning and brushing often with soup mixture.

TIP: Serve with grilled corn-on-the-cob and a tossed green salad. For dessert serve sliced cantaloupe.

source:myrecipes.com
recipes:Campbell's Kitchen

Southwest Shrimp and Corn Chowder

2009-04-08T14:32:00.003+07:00

Pair quesadillas with a rich and creamy soup for a delicious meal in about fifteen minutes.

Yield
6 servings (serving size: about 1 cup)
Ingredients
* 2 tablespoons butter
* 1 cup chopped green onions
* 1/2 cup chopped red bell pepper
* 2 tablespoons finely chopped serrano chile (about 1 small)
* 1 (4.5-ounce) can chopped green chiles, undrained
* 3 tablespoons all-purpose flour
* 1 1/2 cups 2% reduced-fat milk
* 1 1/2 cups fat-free, less-sodium chicken broth
* 1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
* 1/2 teaspoon salt
* 1/2 teaspoon ground cumin
* 1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
* 1 pound peeled and deveined small shrimp
* 2 tablespoons chopped fresh cilantro

Preparation
1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.

Nutritional Information
Calories: 212
Fat: 6.7g (sat 3.4g,mono 1.5g,poly 0.7g)
Protein: 19.3g
Carbohydrate: 18.3g
Fiber: 2.2g
Cholesterol: 130mg
Iron: 2.5mg
Sodium: 702mg
Calcium: 131mg

source:myrecipes.com
recipes by:Laura Zapalowski, Cooking Light
Photo: Randy Mayor; Styling: Leigh Ann Ross

Lemon Herb Roasted Chicken

2009-04-08T14:26:00.003+07:00

A wet rub of crushed lemon sections, herbs, and black pepper is the key to this dramatic spin on baked chicken. Serve the golden-brown bird with rice or another side of your choice.

Yield
8 servings (serving size: 3 ounces chicken)
Ingredients
* 2 lemons
* 2 tablespoons dried oregano
* 1 tablespoon dried basil
* 2 teaspoons cracked black pepper
* 1 teaspoon salt
* 1 teaspoon olive oil
* 6 garlic cloves, minced
* 1 (5-pound) roasting chicken

Preparation
Peel and section lemons, reserving the peels. Combine lemon sections, oregano, and next 5 ingredients (oregano through garlic) in a bowl, and mash with a fork.

Immerse the top and bottom of a 2-quart clay cooking pot in water for 10 minutes. Empty pot, and drain well.

Remove and discard the giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub lemon mixture under and over the loosened skin. Tie ends of legs together with cord. Place lemon peel in body cavity. Place chicken, breast side up, in bottom of clay pot, and cover with top of clay pot.

Place clay pot in cold oven, and set to 450°. Bake chicken for 50 minutes, and remove top. (The chicken is done when a meat thermometer registers 180°.)

Preheat the broiler. (Do not move the oven rack.)

Return chicken in pot to oven, and broil, uncovered, for 15 minutes or until golden brown.

Carefully remove clay pot from oven. Remove chicken from clay pot. Cover chicken loosely with foil; let stand for 10 minutes. Discard skin.

Nutritional Information
Calories: 180 (36% from fat)
Fat: 7.1g (sat 1.9g,mono 2.7g,poly 1.6g)
Protein: 25.1g
Carbohydrate: 3.4g
Fiber: 0.5g
Cholesterol: 76mg
Iron: 2mg
Sodium: 367mg
Calcium: 49mg

source:myrecipes.com
recipes by:Cooking Light
photo:Becky Luigart-Stayner

Almond-Apricot Macaroons

2009-04-08T14:23:00.003+07:00

Yield
16 servings (serving size: 1 macaroon)
Ingredients
* 2 tablespoons matzo cake meal
* 3/4 cup whole blanched almonds
* 3/4 cup matzo cake meal
* 3/4 cup sugar
* 1/2 cup chopped dried apricots
* 1 teaspoon grated orange rind
* 1/4 teaspoon almond extract
* 3 large egg whites

Preparation
Preheat oven to 325°.

Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal.

Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped.

Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3 to 4 times or just until combined. (Mixture will be sticky.)

Using hands dusted with matzo cake meal, divide dough into 16 portions. Roll each portion into a ball; pinch tops to form a pear shape. Place on prepared baking sheet. Bake at 325° for 20 minutes or until lightly browned. Cool on a wire rack.

Nutritional Information
Calories: 117 (27% from fat)
Fat: 3.5g (sat 0.3g,mono 2.2g,poly 0.8g)
Protein: 3g
Carbohydrate: 19.8g
Fiber: 1.4g
Cholesterol: 0.0mg
Iron: 0.6mg
Sodium: 13mg
Calcium: 18mg

source:myrecipes.com
recipes by:Cooking Light
photo:Randy Mayor; Lydia DeGaris-Pursell

Brisket with Olives and Preserved Lemons

2009-04-08T14:20:00.003+07:00

Look for oil-cured olives in the deli section of a gourmet grocery. With Moroccan Preserved Lemons, they add a pleasant briny, bitter finish to the dish.

Yield
8 servings (serving size: about 3 ounces brisket, 1/2 cup onion mixture, 1 1/2 teaspoons preserved lemons, and about 2 1/2 teaspoons olives)
Ingredients
* 1 (2 1/2-pound) beef brisket, trimmed
* 5 garlic cloves
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Cooking spray
* 8 cups chopped onion (about 4 large)
* 1/2 cup water
* 1/3 cup diced celery
* 2 teaspoons grated peeled fresh ginger
* 1/2 teaspoon ground turmeric
* 1/8 teaspoon white pepper
* 1 (14.5-ounce) can stewed tomatoes, undrained
* 2 bay leaves
* 1/4 cup coarsely chopped fresh parsley, divided
* 1/4 cup coarsely chopped fresh cilantro, divided
* 1/4 cup finely chopped Preserved Lemons
* 1/3 cup oil-cured olives, pitted and thinly sliced

Preparation
1. Preheat oven to 350°.

2. Make 5 (1/2-inch-deep) slits into brisket; place 1 garlic clove in each slit. Sprinkle brisket evenly with salt and black pepper.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 5 minutes, browning on all sides. Remove from pan.

4. Recoat pan with cooking spray. Add onion to pan; sauté 10 minutes or until tender. Add 1/2 cup water and next 6 ingredients (through bay leaves) to pan; cook 2 minutes or until heated through.

5. Place brisket in a 13 x 9–inch baking dish coated with cooking spray; top with onion mixture. Cover dish with foil. Bake at 350° for 3 hours or until brisket is very tender. Remove brisket from dish, reserving onion mixture. Discard bay leaves. Stir 2 tablespoons parsley and 2 tablespoons cilantro into onion mixture.

6. Cut brisket diagonally across grain into thin slices. Arrange brisket and onion mixture on a serving platter; sprinkle with remaining 2 tablespoons parsley and remaining 2 tablespoons cilantro. Serve with Preserved Lemons and olives.

Nutritional Information
Calories: 396 (29% from fat)
Fat: 12.9g (sat 4.4g,mono 5.8g,poly 0.7g)
Protein: 48.7g
Carbohydrate: 20.2g
Fiber: 3.4g
Cholesterol: 113mg
Iron: 4.8mg
Sodium: 749mg
Calcium: 88mg

source:myrecipes.com
recipes by:Joan Nathan, Cooking Light
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Pan Roasted Asparagus with Lemon Rind

2009-04-08T14:16:00.003+07:00

Add a few fresh sage leaves along with the garlic, rosemary, and lemon zest for more herbal flavor. You can serve this at room temperature or chilled. Haricots verts (delicate, thin green beans) work well as a substitute for asparagus.

Yield
6 servings (serving size: about 6 spears)
Ingredients
* 1 pound asparagus
* 1 teaspoon olive oil
* Cooking spray
* 2 (2-inch) lemon rind strips
* 2 garlic cloves, chopped
* 1 (1-inch) rosemary sprig
* 1/2 cup water
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Preparation
Snap off tough ends of asparagus.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add asparagus, rind, garlic, and rosemary; sauté 3 minutes or until asparagus is lightly browned.

Add 1/2 cup water to pan; cook 5 minutes or until asparagus is crisp-tender and liquid almost evaporates. Discard rind and rosemary. Sprinkle asparagus with salt and pepper; toss well.

Nutritional Information
Calories: 30 (24% from fat)
Fat: 0.8g (sat 0.1g,mono 0.6g,poly 0.1g)
Protein: 1.7g
Carbohydrate: 3.8g
Fiber: 1.8g
Cholesterol: 0.0mg
Iron: 0.3mg
Sodium: 197mg
Calcium: 20mg

source:myrecipes.com
recipes by:Micol Negrin, Cooking Light

Matzo Ball Soup

2009-04-08T14:13:00.003+07:00

These much-loved dumplings, made from ground unleavened matzo cracker, are a favorite during Passover. Chicken thighs and drumsticks flavor the broth but aren't included in the soup. Make chicken salad with the cooked chicken.

Yield
6 servings (serving size: 1 cup soup and 4 matzo balls)
Ingredients
* 7 cups fat-free, less-sodium chicken broth, divided
* 1 1/2 cups unsalted matzo meal
* 2 tablespoons minced fresh onion
* 3 tablespoons vegetable oil
* 1/2 teaspoon salt, divided
* 2 large egg yolks
* 1 garlic clove, minced
* 4 cups chopped onion
* 4 cups water
* 1 1/2 cups chopped carrot
* 1 1/2 cups chopped celery
* 10 garlic cloves, crushed
* 8 thyme sprigs
* 8 parsley sprigs
* 4 chicken thighs, skinned (about 1 1/3 pounds)
* 4 chicken drumsticks, skinned (about 1 1/3 pounds)
* Cooking spray
* 2 tablespoons chopped fresh dill

Preparation
Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.

While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 8 ingredients (chopped onion through drumsticks); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.

Lightly coat hands with cooking spray. Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.

Nutritional Information
Calories: 198 (41% from fat)
Fat: 9.1g (sat 1.6g,mono 2.4g,poly 4.3g)
Protein: 9.1g
Carbohydrate: 19.9g
Fiber: 1.2g
Cholesterol: 78mg
Iron: 1.4mg
Sodium: 741mg
Calcium: 23mg

source:myrecipes.com
recipes by:Lorrie Hulston Corvin, Cooking Light
Photo: Karry Hosford

Matzo-Mushroom-and Onion Kugel

2009-04-08T14:10:00.003+07:00

The secret to success here is to first brown the matzo in the oven. This savory dish can replace any stuffing served with turkey.

Yield
12 servings (serving size: 1 wedge)
Ingredients
* 10 (6-inch) matzo crackers
* 2 1/2 cups fat-free, less-sodium chicken broth
* 1 cup hot water
* 1/4 cup vegetable oil
* 3 cups diced onion
* 2/3 cup grated carrot
* 1 teaspoon salt
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/4 teaspoon freshly ground black pepper
* 3 garlic cloves, minced
* 2 (8-ounce) packages presliced mushrooms
* 2 tablespoons chopped fresh parsley
* 4 large egg whites
* 2 large eggs
* Cooking spray
* Parsley sprigs (optional)

Preparation
Preheat oven to 375°.

Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.

Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.

Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.

Nutritional Information
Calories: 216 (29% from fat)
Fat: 7g (sat 1.1g,mono 1.8g,poly 3.6g)
Protein: 7.6g
Carbohydrate: 30.6g
Fiber: 2.1g
Cholesterol: 43mg
Iron: 1.4mg
Sodium: 390mg
Calcium: 28mg

source:myrecipes.com
recipes by:Marcy Goldman, Cooking Light
photo:Becky Luigart-Stayner; Melanie J. Clarke

Passover Chremslach with Mixed Fruit Compote

2009-04-08T14:07:00.003+07:00

"When Cooking Light asked me to prepare light Passover desserts, I thought including these fritters, which are usually deep-fried, would be impossible. But making a few changes to the batter - and briefly pan-frying, then baking - worked well. You can crisp any leftovers in a warm oven and sprinkle them with cinnamon sugar for breakfast." -JN

Yield
8 servings (serving size: 2 chremslach and about 1/2 cup compote)
Ingredients
* 1 cup matzo cake meal
* 1/4 cup dried currants
* 1/4 cup coarsely chopped walnuts
* 1 1/2 teaspoons grated lemon rind
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon salt
* 1 cup water
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon vanilla extract
* 3 large egg yolks
* 3 large egg whites
* 1/4 cup sugar
* Cooking spray
* Mixed Fruit Compote

Preparation
Preheat oven to 350°.

Lightly spoon matzo cake meal into a dry measuring cup; level with a knife. Combine the matzo cake meal and next 5 ingredients (matzo cake meal through salt) in a large bowl; stir well. Add water, juice, vanilla, and egg yolks; stir with a fork until blended.

Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into matzo mixture; gently fold in remaining egg white mixture. Cover and chill 15 minutes.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Drop dough by tablespoons into pan; cook 1 minute per side or until lightly browned.

Place chremslach on a baking sheet; bake at 350° for 10 minutes. Serve with Mixed Fruit Compote.

Nutritional Information
Calories: 317 (14% from fat)
Fat: 5g (sat 0.8g,mono 1.1g,poly 2.1g)
Protein: 6.4g
Carbohydrate: 62.6g
Fiber: 4.8g
Cholesterol: 80mg
Iron: 2.9mg
Sodium: 70mg
Calcium: 48mg

source:myrecipes.com
recipes by:Cooking Light
photo:Randy Mayor; Lydia DeGaris-Pursell

Lemon Coconut Almond Haroset

2009-04-08T14:03:00.002+07:00

A touch of coconut lends this haroset exotic flavor, and its chunky texture makes it a good accompaniment to roast chicken and carrots. Toast the coconut in a 350° oven for 10 minutes, stirring once; store any extra toasted coconut in a zip-top bag.

Yield
4 cups (serving size: 2 tablespoons)
Ingredients
* 4 teaspoons sugar
* 1 teaspoon grated lemon rind
* 1 tablespoon fresh lemon juice
* 3 Gala apples, peeled, cored, and cut into 1/2-inch pieces
* 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
* 1/2 cup coarsely chopped almonds
* 1 1/2 tablespoons dried coconut chips (such as Melissa's), toasted
* Fresh parsley sprigs (optional)

Preparation
Combine sugar, rind, juice, and apples in a large bowl. Stir in almonds and coconut. Cover and refrigerate 2 hours. Garnish with parsley, if desired.

Nutritional Information
Calories: 25 (32% from fat)
Fat: 0.9g (sat 0.1g,mono 0.5g,poly 0.2g)
Protein: 0.3g
Carbohydrate: 4.5g
Fiber: 1g
Cholesterol: 0.0mg
Iron: 0.1mg
Sodium: 0.0mg
Calcium: 4mg

source:myrecipes.com
recipes by:Lise Stern, Cooking Light
photo:Becky Luigart-Stayner

Caramel-Chocolate Cream Puffs

2009-04-03T16:06:00.003+07:00

Yield
Makes 4 servings
Ingredients
* 16 cream puffs (such as Belgian Mini Cream Puffs) from a 13.2-ounce box of frozen cream puffs
* 1 12.25-ounce jar caramel sauce
* 1 16-ounce jar hot fudge or dark-chocolate sauce

Preparation
Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze. Holding a cream puff with tongs or speared on a fork, dip one side of the puff into the caramel, then place on a dessert plate. Repeat with the remaining puffs, arranging 4 on each plate. A few minutes before serving, warm the hot fudge sauce over low heat. Spoon it around the plated cream puffs. For a Valentine's Day touch, drop 3 small dollops of the remaining unboiled caramel sauce into the hot fudge sauce on each plate. With a toothpick, draw a line through the drops to form hearts (see photo).

source:myrecipes.com
recipes by:Fake It, Don't Make It, Real Simple
Photo: David Prince

Coconut Snowballs

2009-04-03T16:02:00.003+07:00

Yield
30 servings
Ingredients
* 1 gallon French vanilla ice cream
* 2 14-ounce packages shredded coconut

Preparation
Make ice cream balls with a 1 1/2-inch scoop, then roll each ball in the shredded coconut. Place them in foil or paper mini-muffin wrappers on a tray. Cover with foil or plastic wrap and freeze.

Nutritional Information
Calories: 282 (1% from fat)
Fat: 17g (sat 13g)
Protein: 3mg
Carbohydrate: 31g
Fiber: 1g
Cholesterol: 48mg
Iron: 1mg
Sodium: 128mg
Calcium: 68mg

source:myrecipes.com
recipes by:Kay Chun and Jane Kirby, Real Simple
Photo: Melanie Acevedo

Warm Berry-Thyme Compote

2009-04-03T15:57:00.004+07:00

Simple warm fruit with a savory twist: It turns a plain bowl of vanilla ice cream into something special. Prep and Cook Time: 10 minutes.

Yield
Makes 6 servings
Ingredients
* 1 tablespoon butter
* 1 1/2 cups blackberries
* 1 1/2 cups blueberries
* About 1/4 cup sugar
* About 1 tbsp. fresh lemon juice
* 2 tablespoons chopped fresh thyme leaves
* 1 cup raspberries

Preparation
1. Melt butter in a large frying pan over medium heat. Stir in blackberries, blueberries, 1/4 cup sugar, and 1 tbsp. lemon juice. Cook until juices are released from fruit, about 4 minutes. Stir in thyme, then raspberries. Add more sugar and lemon juice to taste, depending on sweetness of berries. Serve warm over ice cream.

Note: Nutritional analysis is per 1/2-cup serving.

Nutritional Information
Calories: 100 (21% from fat)
Protein: 0.7g
Fat: 2.3g (sat 1.2)
Carbohydrate: 21g
Fiber: 3.5g
Sodium: 22mg
Cholesterol: 5.2mg

source:myrecipes.com
recipes by:Sunset
Photo: Annabelle Breakey; Styling: Randy Mon

Stir-Fried Cherries with Chocolate Chip Cones

2009-04-03T15:54:00.003+07:00

Yield
Serves 4
Ingredients
* 2 tablespoons red currant or cherry jelly
* 1 tablespoon butter
* 1 12-ounce package frozen, dark, sweet cherries (or 2 cups pitted fresh cherries)
* 2 tablespoons cherry brandy, optional
* 1 1/2 pints chocolate chip ice cream
* 4 ice cream cones

Preparation
Melt jelly and butter in a medium skillet over medium heat until it begins to bubble. Add cherries and cook, stirring 2 to 3 minutes, until cherries are heated through and release their juices. Pour in brandy (if using), and simmer 1 minute longer. Place scoops of ice cream in cones. Pour hot cherries into serving bowls and invert cones on top of warm cherries. Serve immediately.

Nutritional Information
Calories: 417 (0% from fat)
Fat: 18g (sat 11g)
Protein: 5mg
Carbohydrate: 59g
Fiber: 1g
Cholesterol: 45mg
Iron: 1mg
Sodium: 85mg
Calcium: 137mg

source:myrecipes.com
recipes by:Susan Quick, Real Simple
Photo: Maria Robledo

Greek Style Yogurt with Honey and Walnuts

2009-04-03T15:50:00.002+07:00

Serve this simple recipe as is or with carmelized walnuts as Sara likes to do. Prep: 5 minutes.

Yield
Makes 4 to 6 servings
Ingredients
* 2 to 3 cups plain yogurt (preferably Greek style)
* 3/4 to 1 teaspoon vanilla
* 1 1/2 to 2 cups toasted walnuts
* 1/2 to 3/4 cup honey

Preparation
Stir together yogurt and vanilla. Layer alternately with remaining ingredients into 4 to 6 glasses, beginning with yogurt and ending with walnuts and honey.

source:myrecipes.com
recipes by:Sara Foster, Cottage Living
photo:William Meppem

Raspberry S'Mores

2009-04-03T15:45:00.003+07:00

Yield
Makes 4 servings
Ingredients
* 8 graham crackers
* 32 large marshmallows, cut in half
* 2 1.5-ounce chocolate bars (such as Hershey's)
* 1 cup fresh raspberries

Preparation
Adjust rack to middle position and heat broiler or toaster oven. Break the crackers in half to form squares and place on a baking sheet. Arrange 4 marshmallow halves on top of each square. Broil for 30 to 60 seconds or until the marshmallows are golden brown. Break each chocolate bar into 12 pieces. Arrange the chocolate and raspberries on top of half the crackers. Invert the remaining marshmallow-topped crackers onto the raspberry-and-chocolate-topped crackers, pressing gently to make sandwiches. Stack them, if desired.

Tip: For more deluxe s'mores, use high-quality chocolate, like Scharffen Berger or Valrhona.

Nutritional Information
Calories: 431.35 (20% from fat)
Fat: 9.45g (sat 3.49g)
Protein: 4.96mg
Carbohydrate: 84.63g
Fiber: 3.56g
Cholesterol: 4.89mg
Iron: 1.89mg
Sodium: 232.58mg
Calcium: 56.32mg

source:myrecipes.com
recipes by:Cynthia Nicholson, Real Simple
Photo: James Baigrie

Easy Doughnuts

2009-04-03T15:40:00.004+07:00

Yield
Makes 8 doughnuts, plus holes
Ingredients
* 3/4 cup vegetable oil
* 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
* 1/2 cup sugar
* 1/4 teaspoon ground cinnamon

Preparation
Heat 1/2 cup of the oil in a medium skillet over medium-low heat.

Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."

Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.

In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.

Nutritional Information
Calories: 126 (36% from fat)
Fat: 5g (sat 1g)
Protein: 2g
Carbohydrate: 19g
Fiber: 1g
Cholesterol: 0mg
Sodium: 332mg

source:myrecipes.com
recipes by:Real Simple
Photo: Yunhee Kim

Pears with Rosemary Sugar

2009-04-03T15:32:00.003+07:00

Yield
4 servings
Ingredients
* 3 pears
* 1/4 cup fresh orange juice
* 1 tablespoon chopped fresh rosemary
* 1/2 cup sugar

Preparation
Core pears and cut into wedges. Arrange the wedges on dessert plates. Drizzle with orange juice. Combine rosemary with sugar and sprinkle over the pears.

Nutritional Information
Calories: 177 (1% from fat)
Fat: 0g (sat 0g)
Protein: 1mg
Carbohydrate: 46g
Fiber: 4g
Cholesterol: 0mg
Iron: 0mg
Sodium: 2mg
Calcium: 15mg

source:myrecipes.com
recipes by:Jane Kirby and Leslie Pendleton, Real Simple
Photo: David Prince

Easy Rice Pudding

2009-04-03T15:24:00.004+07:00

Yield
Makes 4 to 6 servings
Ingredients
* 2 cups instant rice (such as Minute Rice)
* 1/2 cup vanilla ice cream
* 1/2 teaspoon ground cinnamon, plus more for garnishing (optional)

Preparation
Prepare the rice according to the package directions. Uncover, add the ice cream and cinnamon, and stir. Divide the pudding among individual bowls and top with additional cinnamon, if desired. Serve warm or at room temperature.

Nutritional Information
Calories: 77 (12% from fat)
Fat: 1g (sat 1g)
Protein: 2g
Carbohydrate: 14g
Fiber: 0g
Cholesterol: 4mg
Sodium: 8mg

source:myrecipes.com
recipes by:Real Simple
Photo: Yunhee Kim

Cinnamon and Sugar Tortilla Strips

2009-04-03T15:20:00.004+07:00

Yield
Makes 4 servings
Ingredients
* 3 8-inch frozen flour tortillas
* 4 tablespoons unsalted butter
* 3 tablespoons granulated sugar
* 1/8 teaspoon ground cinnamon
* Vanilla ice cream (optional)

Preparation
Cut the tortillas into 1/2-inch-thick strips. Heat the butter and sugar in a large nonstick skillet over medium-low heat. When the butter has melted, add the tortilla strips. Cook, stirring frequently, until the tortillas are lightly browned and crisp, about 5 minutes. Sprinkle with the cinnamon. Serve with the ice cream (if desired).

Nutritional Information
Calories: 251.51 (50% from fat)
Fat: 14.21g (sat 7.89g)
Protein: 3.17mg
Carbohydrate: 28.31g
Fiber: 1.18g
Cholesterol: 30.1mg
Iron: 1.26mg
Sodium: 235.29mg
Calcium: 51.74mg

source by:myrecipes.com
recipes by:Real Simple
Photo:Antonis Achilleos

Chocolate Bar Fondue

2009-04-03T15:11:00.003+07:00

Yield
Makes 8 servings
Ingredients
* 3/4 cup heavy cream
* 1 pound milk or dark chocolate, broken into pieces
* Foods for dipping, such as fresh strawberries, store-bought angel food cake (cut into 1-inch pieces), and dried fruit, such as pineapple slices and figs

Preparation
In a small saucepan, over low heat, warm the cream and chocolate. Stir until the chocolate melts. Transfer the fondue to a serving bowl. Serve immediately with forks and foods for dipping.

Nutritional Information
Calories: 381 (59% from fat)
Fat: 25g (sat 13g)
Protein: 5g
Carbohydrate: 34g
Fiber: 2g
Cholesterol: 44mg
Sodium: 53mg

source by:myrecipes.com
recipes by:Real Simple
Photo: Michele Michael

Basil-Cheese Roulade

2009-03-31T18:17:00.003+07:00

Yield
Makes 12 servings
Ingredients
* 1 (8-ounce) package cream cheese, softened
* 4 ounces Roquefort cheese, softened
* 1 cup fresh baby spinach leaves
* 3/4 cup fresh Italian parsley
* 1/4 cup fresh basil leaves
* 1 garlic clove, sliced
* 3 tablespoons olive oil
* 1 cup (4 ounces) freshly grated Parmesan cheese
* 1/4 cup finely chopped walnuts
* 1/4 cup finely chopped sun-dried tomatoes
* Garnishes: fresh flat-leaf parsley, fresh basil, edible flowers
* Assorted crackers

Preparation
Beat cream cheese and Roquefort cheese at medium speed with an electric mixer until smooth. Line a baking sheet with parchment paper. Spread cheese mixture into an 11- x 8-inch rectangle on parchment paper. Cover and chill 1 hour.

Process spinach and next 4 ingredients in a food processor until smooth. Stir in freshly grated Parmesan cheese, chopped walnuts, and chopped sun-dried tomatoes.

Spread spinach mixture evenly over cheese rectangle. Using the parchment paper as a guide, roll up, jelly-roll fashion. Wrap in parchment paper, sealing at ends, and chill at least 2 hours. Remove paper, and garnish, if desired. Serve with assorted crackers.

source by:myrecipes.com
recipes by:Fran M. Baker, Rockledge, Florida, Southern Living

Warm Brie With Ginger-Citrus Glaze

2009-03-31T18:13:00.003+07:00

Prep: 10 min., Bake: 9 min. If you are serving bread with this warm cheese, place slices on the same baking sheet with the Brie. They will toast while the cheese cooks.

Yield
Makes 6 to 8 servings
Ingredients
* 1 (8-oz.) Brie round
* 1/4 cup ginger preserves*
* 1 tablespoon honey
* 2 teaspoons apple cider vinegar
* 1 1/2 teaspoons orange zest
* 1/2 teaspoon chopped fresh rosemary
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* Assorted crackers, fresh fruit

Preparation
1. Preheat oven to 400°. Trim and discard rind from top of Brie. Place Brie on a lightly greased baking sheet. Bake 7 to 9 minutes or until cheese is just melted.

2. Meanwhile, microwave ginger preserves and next 6 ingredients in a small microwave-safe glass bowl at HIGH 30 seconds; stir until blended and smooth. Microwave at HIGH 1 minute. Let stand while cheese bakes.

3. Transfer Brie to a serving dish; drizzle warm glaze immediately over Brie. Serve with assorted crackers and fresh fruit.

*1/4 cup fig preserves maybe substituted.

Note: For testing purposes only, we used Dundee Ginger Preserve.

Party Tip: Place the Brie directly on an oven-safe serving plate, and bake as directed. The hot plate will keep the cheese warm and gooey longer.

source by:myrecipes.com
recipes by:Southern Living
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Mushroom Potstickers

2009-03-31T18:10:00.003+07:00

Instead of the traditional ground pork, these potstickers are stuffed with finely chopped mushrooms, giving them a rich, earthy flavor. Prep and Cook Time: 1 1/2 hours. Notes: Find dried maitake and wood ear mushrooms in Asian markets, and oyster mushrooms at well-stocked grocery stores. Gyoza wrappers (which are round, instead of square like won ton wrappers) are in the refrigerated section of most grocery stores.

Yield
Makes 36 potstickers
Ingredients
* 1.5 ounces dried mushrooms, such as maitake, wood ear, or oyster (see Notes)
* 2 to 4 tbsp. vegetable or canola oil, divided
* 8 ounces fresh shiitake mushrooms, finely chopped
* 1 tablespoon minced shallot
* 1 garlic clove, minced
* 1/2 teaspoon salt
* About 1 tbsp. soy sauce
* About 2 tsp. toasted sesame oil
* 1 egg, beaten
* 36 gyoza (round Japanese potsticker) wrappers (see Notes)

Preparation
1. Put dried mushrooms in a bowl, cover with 2 cups boiling water, and let sit until tender, about 30 minutes. Drain, reserving soaking liquid; finely chop mushrooms.

2. Heat 1 tbsp. oil in a large frying pan over medium-high heat. Add shiitakes and cook, stirring occasionally, until they start to release their liquid. Add shallot, garlic, and salt. Cook, stirring, until fragrant, about 30 seconds. Add dried mushrooms and 1/2 cup soaking liquid. Cook, stirring, until liquid has evaporated, 3 minutes.

3. Transfer mixture to a large bowl and let cool to lukewarm. Stir in soy sauce and sesame oil; add more if you like. Stir in egg.

4. On a clean work surface, lay down a wrapper. Put about 1 tbsp. mushroom mixture in the center. Dampen edges of wrapper with water, fold in half, and seal. Put dumpling on a baking sheet or dry work surface. Continue with rest of wrappers and filling.

5. In a large nonstick frying pan, heat 2 tsp. oil over medium-high heat. Place as many dumplings in pan as will fit without touching. Cook until bottoms of dumplings are brown, 2 to 3 minutes. Add 3/4 cup reserved soaking liquid or water, cover, and cook until liquid is absorbed and bottoms are sizzling again, 3 to 5 minutes. Transfer to serving dish and repeat with remaining dumplings. Serve hot or warm.

Note: Nutritional analysis is per potsticker.
Nutritional Information
Calories: 35 (40% from fat)
Protein: 0.4g
Fat: 1.5g (sat 0.2)
Carbohydrate: 4.2g
Fiber: 0.3g
Sodium: 88mg
Cholesterol: 5.9mg

source by:myrecipes.com
recipes by:Sunset
Photo: Leigh Beisch; Styling: Dan Becker

Radishes with Lemon Crème Fraîche and Tobiko

2009-03-31T18:05:00.003+07:00

Notes: Jessica Gorin, chef at J Vineyards & Winery (888/594-6326) in California's Russian River Valley, serves these pretty appetizers with a 1998 J Vintage Brut. They can be made up to 2 hours ahead; cover and chill. Tobiko (flying fish roe) is available in Japanese markets and specialty food stores.

Yield
Makes 24 appetizers; about 12 servings
Ingredients
* 12 radishes (about 1 in. wide)
* 1/4 cup crème fraîche or sour cream
* 1/2 teaspoon grated lemon peel
* 1/2 teaspoon lemon juice
* Salt
* About 3 tablespoons plain or wasabi-flavored tobiko (or some of each)

Preparation
1. Trim stems and root ends off radishes; rinse well, and cut in half crosswise. To make each half sit flat, trim off rounded end. If crème fraîche or sour cream is runny, use a small melon baller to scoop out centers of radishes, making depressions to hold filling; if crème fraîche is thick, leave radish halves flat.

2. In a bowl, mix crème fraîche and lemon peel and juice. Add salt to taste.

3. Top or fill radish cups equally with crème fraîche mixture (about 1/2 teaspoon in each), then top equally with tobiko (a scant 1/4 teaspoon on each). Arrange on a platter.

Nutritional Information
Calories: 26 (73% from fat)
Protein: 1.1g
Fat: 2.1g (sat 1.2)
Carbohydrate: 0.6g
Fiber: 0.2g
Sodium: 5.5mg
Cholesterol: 19mg

source by:myrecipes.com
recipes by:Chef Jessica Gorin, Chef Jessica Gorin, Sunset
photo:James Carrier

Green Dip With Spooky Chips

2009-03-31T18:03:00.003+07:00

Prep: 10 min., Cook: 5 min., Cool: 15 min., Chill: 1 hr. Keep this recipe on hand for spring and summer; just change its name to Creamy Pesto Dip, and serve it with chips or fried chicken tenders.

Yield
Makes about 2 1/2 cups
Ingredients
* 3 tablespoons pine nuts
* 3 (1-oz.) packages fresh basil (about 3 cups)
* 1 (16-oz.) container sour cream
* 3/4 cup grated Parmesan cheese
* 1 garlic clove, chopped
* 2 tablespoons fresh lemon juice
* 1 teaspoon sugar
* 1/4 teaspoon salt
* Garnish: shredded fresh basil
* Spooky Chips

Preparation
1. Heat pine nuts in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until toasted. Cool 15 minutes.

2. Process pine nuts, basil, and next 6 ingredients in a food processor until smooth, stopping to scrape down sides. Transfer to a serving bowl. Cover and chill 1 hour. Store in refrigerator up to 2 days. Garnish, if desired. Serve with Spooky Chips.

source by:myrecipes.com
recipes by:Devon Delaney, Princeton, New Jersey, Southern Living
photo:Van Chaplin

Southwest White Bean Spread

2009-03-31T18:00:00.002+07:00

Prep: 10 min., Chill: 2 hr., Stand: 30 min. This recipe stands out when paired with sun-dried tomato pita chips.

Yield
Makes about 1 1/4 cups
Ingredients
* 1 garlic clove
* 1 (15.5-oz.) can cannellini or great Northern beans, rinsed and drained
* 1/3 cup loosely packed fresh cilantro leaves
* 3 tablespoons fresh lime juice
* 2 tablespoons olive oil
* 1/2 teaspoon ground cumin
* Salt to taste
* Pita chips, sliced cucumbers, and olives

Preparation
1. Pulse garlic, next 5 ingredients, and 2 Tbsp. water in a food processor 3 or 4 times or until combined; process 1 to 2 minutes or until smooth, stopping to scrape down sides. Add salt to taste. Cover and chill at least 2 hours or up to 3 days. Let stand at room temperature 30 minutes before serving. Drizzle with additional olive oil, if desired. Serve with pita chips, sliced cucumbers, and olives.

Smoky Southwestern Spread: Prepare recipe as directed, adding 1 1/2 Tbsp. chopped chipotle peppers in adobo sauce to mixture in food processor before pulsing. Chill as directed.

Green Chile Spread: Prepare recipe as directed, omitting water and adding 1 (4-oz.) can chopped green chiles to mixture in food processor before pulsing. Chill as directed.

Pickled Jalapeño Spread: Prepare recipe as directed, adding 1 Tbsp. chopped pickled jalapeño pepper slices to mixture in food processor before pulsing. Chill as directed.

source by:myrecipes.com
recipes by:Rae-Rae Miller, Mobile, Alabama, Southern Living
Photo: William Dickey; Styling: Mindi Shapiro Levine

Dill and Beet-Cured Salmon with Cucumber Salad

2009-03-31T17:57:00.003+07:00

Dill and salmon are a classic pair. Use the freshest fish you can find--wild Pacific Northwest salmon is in season now--for this hors d'oeuvre based on the Swedish dish gravlax. The salt draws moisture from the fish as a way to preserve it; much of the sodium drains off with the liquid. It takes three days to cure, but the results are well worth the effort. Here, the cured fish is served with cucumber salad, but you can also serve it with crackers or baguette slices.

Yield
12 servings (serving size: about 2 ounces salmon and about 1/4 cup salad)
Ingredients
Salmon:
* 2/3 cup chopped fresh dill
* 1/3 cup kosher salt
* 1/4 cup sugar
* 2 teaspoons coarsely ground black pepper
* 1 teaspoon crushed coriander seeds
* 1 (3-pound) salmon fillet, cut in half crosswise
* 1 1/2 cups shredded peeled beets (about 2 medium)

Salad:
* 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
* 1 tablespoon kosher salt
* 1/4 cup rice vinegar
* 2 tablespoons chopped fresh dill
* 2 teaspoons sugar
* 1/2 teaspoon crushed coriander seeds
* 1/4 teaspoon freshly ground black pepper
* Fresh dill sprigs

Preparation
To prepare salmon, combine first 5 ingredients in a small bowl. Sprinkle one-third of dill mixture in bottom of a 13 x 9-inch baking dish. Arrange 1 salmon half, skin-side down, on dill mixture. Combine one-third of dill mixture and beets in a small bowl; spread over salmon. Top with remaining salmon half, skin-side up. Spread remaining dill mixture evenly over salmon. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.

Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 24 hours. Repeat procedure one more time.

To prepare salad, place cucumbers in a colander; sprinkle with 1 tablespoon salt. Toss well. Drain in sink 1 hour. Place cucumbers on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumbers, vinegar, and remaining ingredients except dill sprigs. Cover and chill 1 hour or up to 4 hours, stirring occasionally; drain well.

Scrape off and discard beet and salt mixtures from salmon. Discard liquid. Cut salmon into (1/8-inch-thick) slices; discard skin. Serve with salad. Garnish with dill sprigs, if desired.

Nutritional Information
Calories: 172 (36% from fat)
Fat: 6.8g (sat 1.4g,mono 2.4g,poly 2.3g)
Protein: 24.6g
Carbohydrate: 1.6g
Fiber: 0.1g
Cholesterol: 51mg
Iron: 0.7mg
Sodium: 523mg
Calcium: 43mg

source by:myrecipes.com
recipes by:Brian Glover, Cooking Light
photo:Becky Luigart-Stayner

Wild Mushroom-Chèvre Crostini

2009-03-31T17:48:00.004+07:00

Notes: You can toast the baguette slices (step 1) and make the mushroom topping (steps 2 and 3) up to 1 day ahead. Allow both to cool before storing. Keep toast airtight at room temperature. Cover and chill mushrooms; reheat in a microwave oven at full power (100%), stirring occasionally, 4 to 5 minutes.

Yield
Makes 24 crostini; 8 to 12 servings
Ingredients
* 2 dozen baguette slices (cut diagonally 1/4 in. thick and 3 in. long; about 8 oz. total)
* 1 tablespoon olive oil
* 12 ounces fresh mushrooms (chanterelle, crimini, morel, oyster, porcini, shiitake, or common; choose about three kinds)
* 1 tablespoon butter or margarine
* 1 tablespoon minced garlic
* 1/4 cup minced shallots
* 1 teaspoon dried thyme
* 1/4 cup dry white wine
* 1/4 cup fat-skimmed chicken broth or vegetable broth
* 1 tablespoon balsamic vinegar
* Salt and pepper
* 4 ounces fresh chèvre (goat) cheese
* 1 tablespoon chopped parsley

Preparation
1. Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Brush tops lightly with oil. Bake on the middle rack in a 350° regular or convection oven until golden, 15 to 20 minutes.

2. Meanwhile, trim and discard discolored stem ends, bits of debris, and bruised spots from mushrooms (for shiitakes, remove entire stem). Rinse mushrooms well and drain. Cut mushrooms larger than 1/2 inch into 1/4-inch-thick slices; leave smaller ones whole.

3. In a 10- to 12-inch frying pan over medium-high heat, melt butter; add garlic and stir often until fragrant, about 1 minute. Add mushrooms, shallots, and thyme; stir often until liquid is evaporated and mushrooms are well browned, about 10 minutes. Add wine, broth, and vinegar and stir to release browned bits; boil until liquid is evaporated, 4 to 6 minutes. Add salt and pepper to taste. Keep warm over low heat, stirring occasionally.

4. Spread chèvre equally on toasted baguette slices. Spoon warm mushroom mixture equally over cheese. Sprinkle evenly with parsley. Serve warm.

Nutritional Information
Calories: 111 (37% from fat)
Protein: 4.4g
Fat: 4.6g (sat 2.2)
Carbohydrate: 12g
Fiber: 0.8g
Sodium: 165mg
Cholesterol: 6.9mg

source by:myrecipes.com
recipes by:Sunset
photo:James Carrier

Hot Roast Beef Party Sandwiches

2009-03-31T17:41:00.003+07:00

WINNING RECIPE
Prep: 20 min., Cook: 6 min., Bake: 30 min. Get ahead of holiday parties. Plan to stash a few batches of these casual, three-bite sandwiches in your freezer.

Yield
Makes 12 to 16 servings
Ingredients
* 1/2 cup finely chopped walnuts
* 2 (9.25-oz.) packages dinner rolls
* 2/3 cup peach preserves
* 1/2 cup mustard-mayonnaise blend
* 3/4 pound thinly sliced deli roast beef, chopped
* 1/2 pound thinly sliced Havarti cheese
* Salt and pepper (optional)

Preparation
1. Preheat oven to 325°.

2. Heat walnuts in a small nonstick skillet over medium-low heat, stirring often, 5 to 6 minutes or until lightly toasted and fragrant.

3. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with roast beef and cheese. Sprinkle with salt and pepper, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.

4. Bake at 325° for 30 minutes or until cheese is melted. Slice into individual sandwiches. Serve immediately.

Note: To make ahead, prepare recipe as directed through Step 3, and freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed in Step 4. For testing purposes only, we used Rainbo Dinner Time Rolls, Hellmann's Dijonnaise Creamy Dijon Mustard, and Boar's Head Londonport Roast Beef.

source by:myrecipes.com
recipes by:Southern Living
Photo: Jennifer Davick; Styling: Melanie Clarke

Broccoli and Sausage Focaccia

2009-03-31T17:37:00.003+07:00

Yield
6 Servings
Ingredients
* 2 tablespoons olive oil
* 8 ounces sweet Italian turkey or pork sausage, casings removed
* 1 onion, thinly sliced
* 1 (13.2 oz.) tube Italian bread dough
* 2 tablespoons finely grated Parmesan
* 1 cup chopped broccoli, thawed or cooked, patted dry

Preparation
In a large skillet, heat 1 Tbsp. oil on medium-high heat. Cook sausage, stirring and breaking apart, until crumbled, about 5 minutes. Drain and transfer to a plate. Put 1 Tbsp. oil and onion in skillet; cook on medium heat, stirring often, until softened, about 4 minutes. Add to sausage and let cool.

Lower oven rack to bottom; preheat oven to 350°F. Line a baking sheet with parchment paper or foil; sprinkle with a little cornmeal or flour. Unroll dough onto pan without stretching. Sprinkle on 1 Tbsp. Parmesan. Spread sausage, onion and broccoli on top, pressing down slightly. Sprinkle remaining 1 Tbsp. Parmesan on top.

Bake until nicely browned on edges and cooked through, about 30 minutes. Cut into rectangles and serve warm or at room temperature.

Nutritional Information
Calories: 335
Fat: 19g (sat 5g)
Protein: 12g
Carbohydrate: 30g
Fiber: 1g
Cholesterol: 30mg
Sodium: 669mg

source by:myrecipes.com
recipes by:All You

Spring Onion and Morel Galette

2009-03-31T17:33:00.004+07:00

Morels, the wild mushrooms that are a member of the truffle family, have a distinctive smoky, nutty essence. If you can't find fresh wild morels, substitute other seasonal wild mushrooms, such as oyster mushrooms. Slice the spring onions and cook the filling mixture while the pastry chills.

Yield
8 servings (serving size: 1 wedge)
Ingredients
Pastry:
* 1 cup all-purpose flour (about 4 1/2 ounces)
* 2/3 cup cake flour (about 2 2/3 ounces)
* 1/2 teaspoon salt
* 3 tablespoons chilled butter, cut into small pieces
* 1/2 cup fat-free sour cream
* 1 tablespoon fresh lemon juice
* 3 tablespoons ice water

Filling:
* 1 1/4 pounds spring onions
* Cooking spray
* 2 cups fresh morel mushrooms, halved lengthwise (about 4 ounces)
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup (2 ounces) grated Gruyère cheese

Preparation
To prepare pastry, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/2 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sour cream and juice in a bowl, stirring well. Stir sour cream mixture into the flour mixture. Sprinkle surface with 3 tablespoons ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill 20 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll the dough, still covered, into a 12-inch circle (about 1/4-inch thick). Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; place dough, plastic wrap side up, onto a baking sheet lined with parchment paper. Remove remaining plastic wrap.

Preheat oven to 400°.

To prepare filling, thinly slice white parts of onions, reserving green tops. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onions to pan; sauté 15 minutes or until golden. Add mushrooms to pan; cook 5 minutes or until moisture evaporates. Remove from heat. Slice green tops of onions. Add sliced tops, 1/4 teaspoon salt, and pepper to pan; stir to combine. Spread onion mixture evenly over dough, leaving a 2-inch border; sprinkle cheese evenly over onion mixture. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover onion mixture). Place pan on bottom rack in oven; bake at 400° for 25 minutes or until browned.

Nutritional Information
Calories: 195 (32% from fat)
Fat: 6.9g (sat 4.1g,mono 1.9g,poly 0.4g)
Protein: 6.6g
Carbohydrate: 27.3g
Fiber: 2.5g
Cholesterol: 20mg
Iron: 2.5mg
Sodium: 308mg
Calcium: 148mg

source by:myrecipes.com
recipes by:Joanne Weir, Cooking Light
Photo: Randy Mayor; Styling: Melanie J. Clarke

Springtime Dip

2009-03-31T17:29:00.003+07:00

Yield
2 cups (serving size: 1/4 cup)
Ingredients
* 6 cups fresh parsley leaves
* 2 cups fresh mint leaves
* 6 canned anchovy fillets, drained
* 1 tablespoon sherry vinegar
* 1/4 teaspoon salt
* Dash of ground nutmeg
* Dash of ground red pepper
* Dash of black pepper
* 1/2 cup part-skim ricotta cheese
* 1/2 cup plain fat-free yogurt
* 1/4 cup low-fat sour cream
* 1 tablespoon minced fresh onion
* 1 teaspoon unflavored gelatin
* 2 tablespoons water
* Fresh parsley sprigs (optional)
* Pita Chips

Preparation
Place parsley and mint leaves in a food processor, and pulse 2 to 3 times or until combined. Add anchovy and next 5 ingredients (anchovy through black pepper); process until well-blended, scraping sides of processor bowl occasionally. Add ricotta; process until smooth. Spoon parsley mixture into a mixing bowl; stir in yogurt, sour cream, and onion.

Sprinkle gelatin over water in a sauce-pan; let stand 1 minute. Cook over low heat; stir until gelatin dissolves. Remove from heat; cool slightly. Stir into parsley mixture. Cover and chill. Garnish with parsley sprigs, if desired. Serve with Pita Chips.

Nutritional Information
Calories: 66 (38% from fat)
Fat: 2.8g (sat 1.4g,mono 0.8g,poly 0.2g)
Protein: 5.4g
Carbohydrate: 5.4g
Fiber: 2g
Cholesterol: 8mg
Iron: 3.1mg
Sodium: 253mg
Calcium: 151mg

source by:myrecipes.com
recipes by:Marge Perry, Cooking Light,
Photo: Howard L. Puckett; Styling: Cathy Muir

Summer Squash Pizza

2009-03-31T17:25:00.003+07:00

You can use all zucchini or yellow squash for this grilled pie. Serve one slice as an appetizer or two with a salad for a simple supper.

Yield
8 servings (serving size: 1 slice)
Ingredients
* 1 teaspoon olive oil
* 1 teaspoon balsamic vinegar
* 1/8 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
* 1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
* Cooking spray
* 1 (12-inch) packaged pizza crust (such as Mama Mary's)
* 2 plum tomatoes, cut into (1/8-inch-thick) slices
* 1/4 cup (1 ounce) finely grated pecorino Romano cheese
* 2 tablespoons thinly sliced fresh basil
* 1/2 teaspoon finely chopped fresh oregano

Preparation
1. Prepare grill.

2. Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.

3. Reduce grill temperature to medium.

4. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.

Nutritional Information
Calories: 165 (33% from fat)
Fat: 6.1g (sat 1.5g,mono 0.7g,poly 0.1g)
Protein: 5.6g
Carbohydrate: 23.5g
Fiber: 1.5g
Cholesterol: 4mg
Iron: 1.6mg
Sodium: 225mg
Calcium: 92mg

source by:myrecipes.com
recipes by:Katherine Cobbs, Cooking Light
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Herbed Bay Shrimp with Rye Crackers

2009-03-31T17:21:00.005+07:00

Yield
Makes 8 servings
Ingredients
* 1 pound cooked small bay shrimp
* 1/4 cup mayonnaise
* 2 thinly sliced scallions
* 1 tablespoon chopped tarragon
* Salt and pepper

Preparation
In a large bowl, combine shrimp, mayonnaise, scallions, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Serve chilled with rye crackers.

Nutritional Information
Calories: 367 (42% from fat)
Fat: 17g (sat 3g)
Protein: 18g
Carbohydrate: 39g
Fiber: 2g
Cholesterol: 117mg
Sodium: 912mg

source by:myrecipes.com
recipes by:Yolanda Wikiel, Real Simple
Photo: Rob Howard; Styling: Marcus Hay

Layered Sun dried Tomato and Basil Spread

2009-03-29T14:37:00.003+07:00

Prep: 25 min., Chill: 8 hrs. Make this recipe up to 3 days before the party.

Yield
Makes 20 servings
Ingredients
* 2 (8-ounce) packages cream cheese, softened
* 3/4 cup butter, softened
* 1 teaspoon salt, divided
* 1/4 teaspoon pepper
* 1 1/3 cups sun-dried tomatoes in oil, drained
* 2 (3-ounce) packages cream cheese, softened and divided
* 1/3 cup tomato paste
* 4 garlic cloves, chopped
* 1 1/2 cups firmly packed fresh basil
* 1/4 cup pine nuts
* 2 tablespoons olive oil
* 2 tablespoons fresh lemon juice
* 1/4 cup grated Parmesan cheese
* Vegetable cooking spray
* Garnishes: fresh rosemary sprigs, sun-dried tomatoes
* Crackers or baguette slices

Preparation
Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.

Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.

Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.

Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.

Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

source by:myrecipes.com
recipes by:Brenda Dills, Charlotte, North Carolina, Southern Living

Pinecone Cheese Ball

2009-03-29T14:34:00.001+07:00

Prep: 10 min., Chill: 2 hrs.

Yield
Makes 8 to 10 appetizer servings
Ingredients
* 1 package cream cheese, softened
* 1 (3-ounce) package cream cheese, softened
* 2 (3-ounce) cans deviled ham
* 1 (0.7-ounce) envelope Italian dressing mix
* 1 (6-ounce) can whole smoked or unsalted almonds
* Assorted crackers and fresh vegetables
* Garnish: fresh rosemary sprigs

Preparation
Combine cream cheese, deviled ham, and dressing mix until well blended. Cover and chill 1 hour.

Form mixture into a pinecone shape, using hands and plastic wrap. Starting at the bottom, press almonds into cheese mixture at slight angles, forming overlapping rows to resemble a pinecone. Cover loosely, and chill 1 hour. Serve with crackers and vegetables. Garnish, if desired.

Note: For testing purposes only, we used Hormel Cure 81 Deviled Ham.

source by:myrecipes.com
recipes by:Barret Burger, Camden, Arkansas, Southern Living

Smoky Green Chile-Cheddar Cheese with Avocado-Mango Salsa

2009-03-29T14:31:00.002+07:00

Yield
2 cheese rounds (18 appetizer servings)
Ingredients
* 2 (8-ounce) packages cream cheese, softened
* 2 (8-ounce) blocks Monterey Jack cheese with peppers, shredded
* 16 ounces smoked Cheddar cheese, shredded
* 6 green onions, minced
* 2 (4.5-ounce) cans chopped green chiles, drained
* 1 (1 1/4-ounce) envelope taco seasoning mix
* Avocado-Mango Salsa

Preparation
Combine first 6 ingredients in a large bowl. Divide mixture into 2 equal portions; shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours.

Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips.

Note: Smoked Cheddar cheese may be found in the deli seciton of your grocery store.

source by:myrecipes.com
recipes by:Southern Living

Beer-Cheese Spread

2009-03-29T14:28:00.004+07:00

Prep: 15 min., Chill: 2 hr. This recipe makes a lot, but it can be frozen for up to a month. It fits perfectly into 4 (10-oz.) ramekins. Try it over French fries, hot dogs, and chili too.

This recipe goes with Grilled Beer-Cheese Sandwich

Yield
Makes 5 cups
Ingredients
* 1 (2-lb.) block sharp Cheddar cheese, shredded
* 1 small onion, minced
* 2 garlic cloves, minced
* 1/2 teaspoon hot sauce
* 1/4 teaspoon ground red pepper
* 1 (12-oz.) bottle amber beer, at room temperature
* Salt and pepper to taste
* Garnish: thyme sprig

Preparation
1. Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.

Note: For testing purposes only, we used Abita Amber Beer. This spread can be frozen up to 1 month; thaw overnight in refrigerator.

Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.

source by:myrecipes.com
recipes by:Therese Halaska, Portage, Wisconsin, Southern Living
photo:William Dickey

Cherry Chutney Cheese Torte

2009-03-29T14:23:00.003+07:00

Prepare the chutney up to two days ahead so you can bake the torte the night before the party. Serve leftover chutney with ham, pork, or duck. You can also spread this slightly sweet cheesecake on crackers or gingersnaps.

Yield
12 servings (serving size: 1 torte wedge and 5 bread slices)

Ingredients
* 2 cups plain low-fat yogurt
* 2/3 cup (about 5 ounces) 1/3-less-fat cream cheese, softened
* 1/4 cup packed brown sugar
* 1/4 cup egg substitute
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon salt
* Cooking spray
* 1/2 cup Cherry Chutney
* 12 pecan halves
* 1 (8-ounce) loaf French bread baguette, cut into 1/4-inch slices

Preparation
Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

Preheat oven to 325°.

Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.

Note: Nutritional analysis includes Cherry Chutney.

Nutritional Information
Calories: 182 (28% from fat)
Fat: 5.8g (sat 2.1g,mono 1.9g,poly 1.4g)
Protein: 5.3g
Carbohydrate: 28g
Fiber: 1.8g
Cholesterol: 9mg
Iron: 0.7mg
Sodium: 189mg
Calcium: 62mg

source by:myrecipes.com
recipes by:Lorrie Hulston Corvin, Cooking Light
photo:Howard L. Puckett

Buttery Blue Cheese Spread with Walnuts

2009-03-29T14:20:00.003+07:00

Yield
about 5 cups (24 appetizer servings)
Ingredients
* 3 (8-ounce) packages cream cheese, softened
* 1/2 cup butter, softened
* 1 (4-ounce) package crumbled blue cheese
* 1/2 cup diced walnuts, toasted
* 1/2 cup chopped fresh chives
* 1/4 cup cream sherry (optional)
* 1 (16-ounce) round bread loaf
* Garnishes: toasted diced walnuts, chopped fresh chives, rosemary sprigs

Preparation
Stir together first 5 ingredients and, if desired, sherry in a large bowl; cover and chill mixture 8 hours. Let stand at room temperature to soften; or freeze spread up to 1 month, and thaw in the refrigerator for 8 hours.

Hollow out bread loaf, leaving a 1-inch-thick shell; reserve inside of loaf for other uses. Spoon softened cheese spread into shell. Garnish, if desired. Serve with sliced apples and pears or with toasted French baguette slices.

source by:myrecipes.com
recipes by:Southern Living
photo:Southern Living

Rosemary Cheese with Fig Preserves

2009-03-29T14:18:00.003+07:00

Yield
Makes 2 cups
Ingredients
* 1 (8-ounce) package cream cheese, softened
* 1 (3-ounce) log goat cheese, softened
* 1 tablespoon chopped fresh rosemary
* 2 teaspoons honey
* 1 teaspoon coarsely ground pepper
* 3/4 cup fig preserves
* Garnish: fresh rosemary sprigs
* Crackers, toasted French bread slices, or bagel chips

Preparation
Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides.

Spoon cheese mixture into a lightly greased 1 1/2-cup mold lined with plastic wrap. Cover and chill 2 hours.

Invert chilled cheese mixture onto a serving dish; discard plastic wrap. Spoon fig preserves over cheese. Garnish, if desired. Serve with crackers, toasted French bread slices, or bagel chips.

source by:myrecipes.com
recipes by:Southern Living
photo:Southern Living

Spicy Roasted Red Bell Pepper Pimiento Cheese

2009-03-29T14:11:00.003+07:00

Prep: 25 min. Use the largest holes on a box grater to shred cheese in a snap.

Yield
Makes 4 cups
Ingredients
* 1 1/4 cups mayonnaise
* 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
* 2 teaspoons finely grated onion
* 2 teaspoons coarse-ground mustard
* 1/2 teaspoon ground red pepper
* 2 (10-oz.) blocks sharp white Cheddar cheese, shredded
* Freshly ground black pepper to taste
* Assorted crackers

Preparation
1. Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers. Store in the refrigerator in an airtight container up to 4 days.

source by:myrecipes.com
recipes by:Southern Living
photo:Southern Living

Red Pepper-Cheese Dip

2009-03-29T14:07:00.003+07:00

Make this the day before for entertaining ease. It's great with crisp breadsticks and does double duty as a sandwich spread.

Yield
16 servings (serving size: 2 tablespoons)
Ingredients
* 1 large red bell pepper
* 1 small onion, peeled and halved
* Cooking spray
* 1 whole garlic head
* 1 cup plain fat-free yogurt
* 1/2 cup (4 ounces) block-style fat-free cream cheese
* 1/4 teaspoon ground cumin
* 1/8 teaspoon ground red pepper
* 1/4 cup chopped fresh flat-leaf parsley

Preparation
Preheat broiler.

Cut bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Remove peel and discard. Set roasted pepper aside.

Reduce oven temperature to 400°.

Place onion halves, cut sides down, on a baking sheet coated with cooking spray. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place garlic on baking sheet with onion. Bake at 400° for 15 minutes; turn over onion halves. Bake an additional 15 minutes or until onions are soft and begin to brown. Place onion halves on a plate. Return garlic to oven, and bake an additional 15 minutes. Cool 10 minutes. Separate the cloves; squeeze to extract garlic pulp. Discard skins.

Place roasted pepper, onion, and garlic pulp in a food processor; process until fairly smooth. Add yogurt, cheese, cumin seed, and ground red pepper; process until smooth. Spoon dip into a bowl, and stir in parsley. Cover and chill.

Nutritional Information
Calories: 20 (9% from fat)
Fat: 0.2g (sat 0.1g,mono 0.0g,poly 0.0g)
Protein: 1.9g
Carbohydrate: 3.1g
Fiber: 0.3g
Cholesterol: 1mg
Iron: 0.2mg
Sodium: 85mg
Calcium: 37mg

source by:myrecipes.com
recipes by:Kathryn Conrad, Cooking Light
photo:Becky Luigart-Stayner; Jan Gautro

Vietnamese Rolls with Peanut Dipping Sauce

2009-03-29T14:02:00.002+07:00

Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don't dry out.

Yield
12 servings (serving size: 1 roll and about 1 1/2 tablespoons sauce)
Ingredients
Sauce:
* 1/2 cup seasoned rice vinegar
* 1/4 cup honey
* 1/4 teaspoon salt
* 1/3 cup finely chopped roasted peanuts

Rolls:
* 1 tablespoon peanut oil
* 4 teaspoons minced peeled fresh ginger
* 4 garlic cloves, minced
* 1 pound skinless, boneless chicken breast, cut into 1/4-inch-wide strips
* 1/3 cup hoisin sauce
* 1 teaspoon hot chile sauce (such as Sriracha)
* 12 (8-inch) round sheets rice paper
* 3 cups thinly sliced romaine lettuce
* 36 (2-inch) julienne-cut seeded peeled cucumber
* 36 (2-inch) julienne-cut red bell pepper
* 36 mint leaves

Preparation
To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.

To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.

Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).

Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.

Nutritional Information
Calories: 176 (23% from fat)
Fat: 4.5g (sat 0.7g,mono 1.8g,poly 1.3g)
Protein: 11.9g
Carbohydrate: 22.9g
Fiber: 2g
Cholesterol: 22mg
Iron: 1.4mg
Sodium: 422mg
Calcium: 39mg

source by:myrecipes.com
recipes by:Cooking Light
photo:Becky Luigart-Stayner; Melanie J. Clarke

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

2009-03-29T13:59:00.002+07:00

Notes: The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.

Yield
Makes 24 crab cakes; 8 servings
Ingredients
* 12 ounces shelled cooked crab
* 1/4 cup finely diced celery
* 1/4 cup minced fresh chives
* 1/4 cup mayonnaise
* 1 large egg
* 2 teaspoons Dijon mustard
* 1/4 teaspoon hot sauce
* 1 1/4 cups panko (see notes) or fine dried bread crumbs
* Roasted Pepper-Chive Aioli (recipe follows)
* Fresh chives, rinsed and cut into 1-inch lengths

Preparation
1. Sort through crab and discard any bits of shell.

2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.

3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.

4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.

Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

Nutritional Information
Calories: 206 (61% from fat)
Protein: 11g
Fat: 14g (sat 2.2)
Carbohydrate: 7.6g
Fiber: 0.5g
Sodium: 290mg
Cholesterol: 79mg

source by:myrecipes.com
recipes by:Sunset
photo:James Carrier

Shanghai Spring Rolls with Sweet Chili Sauce

2009-03-29T13:56:00.002+07:00

Yield
15 spring rolls
Ingredients
* 1/2 pound unpeeled fresh shrimp
* 2 large eggs, lightly beaten
* 1/2 pound ground pork
* 1 (8-ounce) can water chestnuts, drained and minced
* 1 (8-ounce) can bamboo shoots, drained and minced
* 3 garlic cloves, minced
* 2 green onions, diced
* 2 tablespoons minced fresh ginger
* 1 tablespoon soy sauce
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 1 (12-ounce) package spring roll wrappers
* Vegetable oil
* Sweet Chili Sauce
* Lettuce leaves (optional)

Preparation
Peel shrimp, and devein, if desired; finely chop.

Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.

Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.

source by:myrecipes.com
recipes by:Southern Living
photo:Southern Living

Ceviche Perlita

2009-03-29T13:51:00.003+07:00

Ojai resident Claud Mann, chef and cohost of the TBS show Dinner and a Movie and a regular contributor to Edible Ojai, makes this dish constantly during the summer. His wife's father, who grew up in Acapulco, invented it and called it Perlita, or "little pearl," for daughter Perla. The title also refers to the bright bits of fish in the ceviche. Prep Time: about 1 hour, plus at least 3 hours marinating time. Notes: The citric acid in lime juice firms fish and makes it opaque, so ceviche looks and tastes cooked but isn't. As with sushi, if you want to be extra careful, shop at a trusted market, tell the fishmonger that you plan to eat the fish raw, and always use safe kitchen practices.

Yield
Makes 8 to 10 appetizer servings
Ingredients
* 3/4 pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced
* 3 tablespoons fresh lime juice
* 3 tablespoons fresh lemon juice
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon dried oregano, preferably Mexican
* 2 tablespoons juice from a jar of sliced pickled jalapeños (sometimes labeled "nacho jalapeños"), plus 1/4 cup pickled jalapeños, minced
* 1/2 medium sweet white onion, finely chopped
* 3/4 cup grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes
* 1/2 cucumber, peeled, seeded, and cut into 1/4-in. cubes
* 4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped
* 1/2 cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 oz.)
* 1 serrano chile, minced
* 2 tablespoons chopped fresh cilantro leaves
* 1 firm-ripe avocado
* Coarse kosher salt to taste
* Thick tortilla chips
* Mexican hot chile sauce, such as Cholula

Preparation
1. In a medium bowl, combine fish and 2 tbsp. each of lime and lemon juice. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally.

2. Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeño juice in a large bowl.

3. Drain fish in a colander, discarding juices, and add to olive-oil mixture. Toss to coat.

4. Add pickled jalapeños, onion, tomatoes, cucumber, olives, cheese, serrano, and cilantro. Peel avocado, cut into 1/2-in. cubes, and toss gently with remaining 1 tbsp. lemon juice; add to bowl and toss ceviche gently and thoroughly. Season to taste with salt and remaining 1 tbsp. lime juice. Serve with tortilla chips and hot chile sauce.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories: 164 (66% from fat)
Protein: 11g
Fat: 12g (sat 2.9)
Carbohydrate: 4.8g
Fiber: 1.2g
Sodium: 576mg
Cholesterol: 20mg

source by:myrecipes.com
recipes by:Claud Mann, Claud Mann, Sunset
Photo: Victoria Pearson; Styling: Rori Trovato

Shrimp Mojo de Ajo

2009-03-29T13:45:00.002+07:00

Prep: 20 min., Stand/Soak: 30 min., Grill: 4 min.

Yield
Makes 8 servings
Ingredients
* 24 unpeeled, large raw shrimp
* 1/2 cup Mojo de Ajo
* 24 (6-inch) wooden skewers
* Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt

Preparation
1. Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.

2. Meanwhile, soak wooden skewers in water 30 minutes.

3. Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.

4. Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.

source by:myrecipes.com
recipes by:Lanny Lancarte, II, Lanny Lancarte, II, Southern Living
Photo: Ralph Anderson; Styling: Mindi Shapiro Levine

Sweet Potato Ravioli with Lemon-Sage Brown Butter

2009-03-29T13:42:00.003+07:00

Serve with ham, roast pork loin, Cornish hen, or venison.

Yield
8 servings (serving size: 3 ravioli)
Ingredients
* 1 (1-pound) sweet potato
* 2 tablespoons grated fresh Parmesan cheese
* 1/2 teaspoon salt, divided
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 24 wonton wrappers
* 1 large egg white, lightly beaten
* 6 quarts water
* Cooking spray
* 3 tablespoons butter
* 1 tablespoon chopped fresh sage
* 1 tablespoon fresh lemon juice
* 1/8 teaspoon freshly ground black pepper
* Sage sprigs (optional)

Preparation
Preheat oven to 400°.

Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.

Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.

Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

Nutritional Information
Calories: 159 (17% from fat)
Fat: 5.1g (sat 3g,mono 1.3g,poly 0.4g)
Protein: 4.1g
Carbohydrate: 24.3g
Fiber: 1.9g
Cholesterol: 15mg
Iron: 1.3mg
Sodium: 356mg
Calcium: 45mg

source by:myrecipes.com
recipes by:David Bonom, Cooking Light
photo:Randy Mayor; Melanie J. Clarke

Banana-Apricot Bread

2009-03-25T15:20:00.003+07:00

Yield
1 loaf
Ingredients
* 3 cups all-purpose flour
* 1 cup granulated sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 4 tablespoons chilled butter, cut into small pieces
* 1/2 cup chopped pecans
* 1/2 cup chopped dried apricots
* 2 large, very ripe bananas, peeled and mashed
* 1 cup buttermilk
* 2 eggs, beaten

Preparation
Heat oven to 350º F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. Combine the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in the pecans and apricots. Stir in the bananas, buttermilk, and eggs until well blended. Pour into pan. Bake 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

VARIATIONS: Substitute 1/2 cup flaked coconut or any dried fruit (such as golden or brown raisins or dates) for the dried apricots.

Nutritional Information
Calories: 451 (0% from fat)
Fat: 13g (sat 5g)
Protein: 9mg
Carbohydrate: 77g
Fiber: 4g
Cholesterol: 69mg
Iron: 3mg
Sodium: 332mg
Calcium: 134mg

source by:myrecipes.com
recipes by:Jane Kirby, Real Simple
Photo: Maura McEvoy

Coconut Banana Bread with Lime Glaze

2009-03-25T15:15:00.004+07:00

Best Quick Bread. This recipe originally appeared on the cover of our September 2003 issue and remains one of our best banana breads. --Recipe by Jean Patterson (September 2003)

Yield
1 loaf, 16 servings (serving size: 1 slice)
Ingredients
* 2 cups all-purpose flour (about 9 ounces)
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/4 cup butter, softened
* 2 large eggs
* 1 1/2 cups mashed ripe banana (about 3 bananas)
* 1/4 cup plain low-fat yogurt
* 3 tablespoons dark rum
* 1/2 teaspoon vanilla extract
* 1/2 cup flaked sweetened coconut
* Cooking spray
* 1 tablespoon flaked sweetened coconut
* 1/2 cup powdered sugar
* 1 1/2 tablespoons fresh lime or lemon juice

Preparation
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Nutritional Information
Calories: 193 (21% from fat)
Fat: 4.6g (sat 2.8g,mono 1.1g,poly 0.3g)
Protein: 2.9g
Carbohydrate: 35g
Fiber: 1.1g
Cholesterol: 35mg
Iron: 1mg
Sodium: 179mg
Calcium: 15mg

source by:myrecipes.com
recipes by:Jean Patterson, Cooking Light

Banana Bread Bruschetta

2009-03-25T15:13:00.001+07:00

Prep: 10 min., Broil: 3 min.
Yield
Makes 10 servings
Ingredients
* 1 (4- x 5 1/2-inch) loaf bakery banana bread
* 20 tablespoons goat cheese
* 5 teaspoons apricot or pear preserves

Preparation
Slice 1 (4- x 5 1/2-inch) loaf bakery banana bread into (1/2-inch-thick) slices (about 10 slices). Cut each slice in half, and arrange on a baking sheet. Broil 6 inches from heat 2 to 3 minutes. Spread each slice evenly with 2 tsp. goat cheese and 1/2 tsp. apricot or pear preserves. Top with freshly ground black pepper.

source by:myrecipes.com
recipes by:Southern Living
Photo: Beth Dreiling; Styling: Cari South

Classic Banana Bread

2009-03-25T15:02:00.003+07:00

We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.

Yield
1 loaf, 14 servings (serving size: 1 slice)
Ingredients
* 2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 1/4 cup butter, softened
* 2 large eggs
* 1 1/2 cups mashed ripe banana (about 3 bananas)
* 1/3 cup plain low-fat yogurt
* 1 teaspoon vanilla extract
* Cooking spray

Preparation
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Information
Calories: 187 (21% from fat)
Fat: 4.3g (sat 2.4g,mono 1.2g,poly 0.3g)
Protein: 3.3g
Carbohydrate: 34.4g
Fiber: 1.1g
Cholesterol: 40mg
Iron: 1mg
Sodium: 198mg
Calcium: 20mg

source by:myrecipes.com
recipes by:Cooking Light
Photography: Randy Mayor; Styling: Jan Gautro

Blueberry-Banana Bread

2009-03-25T14:56:00.003+07:00

Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese. Prep and cook time: about 1 1/4 hours, plus 45 minutes to cool.

Yield
Makes 1 loaf; 10 servings
Ingredients
* 1 cup fresh blueberries, rinsed and drained, or frozen blueberries
* 2 cups plus one tablespoon all-purpose flour
* 3/4 cup granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 cup mashed ripe bananas (2 to 3)
* 1/2 cup low-fat buttermilk
* 6 tablespoons butter, melted and cooled
* 1 large egg
* Oatmeal Streusel

Preparation
1. Preheat oven to 350°.
2. In a small bowl, gently mix blueberries with 1 tablespoon of the flour.
3. In another bowl, blend remaining 2 cups flour, the sugar, baking powder, baking soda, salt, and cinnamon.
4. In a third, large bowl, whisk bananas, buttermilk, butter, and egg to blend. Stir flour mixture into banana mixture just until evenly moistened; the batter will be stiff. Gently stir in blueberry mixture.
5. Spread batter level in a buttered 5- by 9-inch loaf pan. Sprinkle with oatmeal streusel and press in lightly.
6. Bake bread in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
7. Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, about 45 minutes.

Nutritional Information
Calories: 319 (31% from fat)
Protein: 4.8g
Fat: 11g (sat 6.8)
Carbohydrate: 51g
Fiber: 1.8g
Sodium: 347mg
Cholesterol: 48mg

source by:myrecipes.com
recipes by:Linda Tebben, Menlo Park, CA, Sunset
photo:Tina Rupp

Banana Nut Muffins with Oatmeal Streusel

2009-03-25T14:52:00.002+07:00

Whole wheat flour and oatmeal offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats. The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy omega-3 fats per serving.

Yield
12 muffins (serving size: 1 muffin)

Ingredients
Muffins:
* 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
* 1/2 cup whole wheat flour (about 2 1/2 ounces)
* 2/3 cup packed brown sugar
* 2 teaspoons baking powder
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 cup mashed ripe banana (about 2 bananas)
* 3/4 cup 1% low-fat milk
* 3 tablespoons canola oil
* 1/2 teaspoon vanilla extract
* 1 large egg
* 1/4 cup chopped walnuts, toasted

Streusel:
* 6 tablespoons regular oats
* 5 tablespoons all-purpose flour (about 1 1/2 ounces)
* 2 tablespoons brown sugar
* 2 tablespoons butter, softened
* 1/4 teaspoon ground cinnamon

Preparation
Preheat oven to 375°.

To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.

To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.

Nutritional Information
Calories: 241 (30% from fat)
Fat: 8.1g (sat 1.9g,mono 3.1g,poly 2.5g)
Protein: 4.6g
Carbohydrate: 38.9g
Fiber: 2.1g
Cholesterol: 23mg
Iron: 1.8mg
Sodium: 164mg
Calcium: 89mg

source by:myrecipes.com
recipes by:Laura Zapalowski, Cooking Light
Photo: Randy Mayor; Styling: Jan Gautro

Marbled Chocolate Banana Bread

2009-03-25T14:47:00.004+07:00

Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast.

Yield
1 loaf, 16 slices (serving size: 1 slice)
Ingredients
* 2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 1/4 cup butter, softened
* 1 1/2 cups mashed ripe banana (about 3 bananas)
* 1/2 cup egg substitute
* 1/3 cup plain low-fat yogurt
* 1/2 cup semisweet chocolate chips
* Cooking spray

Preparation
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Information
Calories: 183 (23% from fat)
Fat: 4.7g (sat 2.8g,mono 1.4g,poly 0.2g)
Protein: 3.1g
Carbohydrate: 33.4g
Fiber: 1.3g
Cholesterol: 8mg
Iron: 1.1mg
Sodium: 180mg
Calcium: 18mg

source by:myrecipes.com
recipes by:Cooking Light
Photography: Randy Mayor; Styling: Jan Gautro

Cream Cheese-Banana-Nut Bread

2009-03-25T14:42:00.003+07:00

Prep: 15 min.; Bake: 1 hr., 15 min.; Cool: 40 min. The original recipe was sent to us by Willie Monroe from Homewood, Alabama. To get perfect slices, let the bread cool 30 minutes and then cut with a serrated or electric knife.

Yield
Makes 2 loaves
Ingredients
* 1 1/4 cups chopped pecans, divided
* 1/4 cup butter, softened
* 1 (8-oz.) package 1/3-less-fat cream cheese, softened
* 1 cup sugar
* 2 large eggs
* 1 1/2 cups whole wheat flour
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk
* 1 1/2 cups mashed very ripe bananas (1 1/4 lb. unpeeled bananas, about 4 medium)
* 1/2 teaspoon vanilla extract

Preparation
If you've never worked with whole wheat flour, accurate measuring is everything. Be sure to spoon the flour into a dry measuring cup (do not pack) rather than scooping the cup into the flour, and level it off with a straight edge. Expect a denser bread with this recipe. It won't rise as much as traditional breads, and the texture will be very moist. (If you use frozen, thawed bananas, you might experience more wet patches throughout the bread.) We liked this version at the taste-testing table, but if you prefer a less dense bread with a little more rise and slightly lighter texture, then double the baking powder but leave the baking soda the same.

1. Preheat oven to 350°. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.

2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

4. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

Note: To make ahead, proceed with recipe as directed through Step 4. Cool loaves completely, and tightly wrap with plastic wrap. Wrap again with aluminum foil. Freeze up to 1 month.

Toasted Coconut-Cream Cheese-Banana-Nut Bread: Reduce pecans to 1 cup. Prepare recipe as directed through Step 1, toasting all pecans. Remove and reserve 1/4 cup toasted pecans. Proceed as directed through Step 3, omitting pecans sprinkled over batter. Bake as directed. Meanwhile, cook 1/4 cup fat-free evaporated milk, 2 Tbsp. granulated sugar, 2 Tbsp. brown sugar, and 1 Tbsp. butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans, and 1/2 tsp. vanilla extract. Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.

Cinnamon-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed through Step 3, omitting pecans sprinkled over batter. Stir together 1/4 cup firmly packed brown sugar, 1/4 cup chopped pecans (not toasted), 1 1/2 tsp. all-purpose flour, 1 1/2 tsp. melted butter, and 1/4 to 1/2 tsp. ground cinnamon. Lightly sprinkle mixture over batter in pans. Bake and cool as directed.

Peanut Butter-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed through Step 3, omitting pecans sprinkled over batter. Combine 1/4 cup all-purpose flour and 1/4 cup firmly packed brown sugar in a small bowl. Cut in 2 Tbsp. creamy peanut butter and 1 1/2 tsp. butter with a pastry blender or fork until mixture resembles small peas. Lightly sprinkle mixture over batter in pans. Bake and cool as directed.

source by:myrecipes.com
recipes by:Southern Living
photo:Beth Dreiling Hontzas; Buffy Hargett

Swag Bars

2009-03-24T08:59:00.004+07:00

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
These no-bake bars come together quickly with common pantry ingredients. Make sure the cereal is well crushed (try packing it in a sealed zip-top plastic bag and using a rolling pin) so it incorporates into the peanut butter mixture.

Yield
36 servings (serving size: 1 bar)

Ingredients
* 1 3/4 cups creamy peanut butter
* 3/4 cup sugar
* 3/4 cup light-colored corn syrup
* 1 1/2 cups (6 ounces) chopped lightly salted, dry-roasted peanuts
* 3 1/2 cups (4 ounces) whole-grain flaked cereal (such as Total), finely crushed
Cooking spray
* 1/3 cup (2 ounces) chopped dark chocolate

Preparation
1. Combine first 3 ingredients in a heavy saucepan over medium-high heat. Cook 4 minutes or just until mixture begins to boil, stirring constantly. Remove from heat; stir in peanuts and cereal. Spread mixture evenly into a 13 x 9–inch baking pan coated with cooking spray.

2. Place the dark chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 20 seconds. Drizzle chocolate evenly over peanut mixture. Score into 36 bars while warm.

Nutritional Information
Calories: 155
Fat: 9.2g (sat 1.9g,mono 4.2g,poly 2.5g)
Protein: 4.5g
Carbohydrate: 16.2g
Fiber: 1.5g
Cholesterol: 0.0mg
Iron: 2.3mg
Sodium: 121mg
Calcium: 113mg

source by:myrecipes.com
recipes by:Kathy Kitchens Downie, Cooking Light

Satsuma Cloud Tart

2009-03-23T16:55:00.004+07:00

Yield
10 servings (serving size: 1 wedge)

Ingredients
Crust:
* 6.75 ounces all-purpose flour (about 1 1/2 cups)
* 1 1/2 tablespoons sugar
* 1/8 teaspoon salt
* 6 tablespoons chilled butter, cut into small pieces
* 5 tablespoons ice water

Filling:
* 1/2 cup sugar
* 3 large egg yolks
* 1.1 ounces all-purpose flour (about 1/4 cup)
* 2 tablespoons grated satsuma orange rind
* 6 tablespoons satsuma orange juice
* 2 tablespoons lemon juice
* 1 tablespoon butter, melted

Meringue:
* 3 large egg whites
* 1/2 cup sugar
* 1/2 teaspoon vanilla extract

Preparation
1. To prepare crust, weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, 1 1/2 tablespoons sugar, and salt in a food processor; process until blended. Add 6 tablespoons butter, and pulse until the mixture resembles coarse meal. With processor on, slowly pour 5 tablespoons ice water through food chute; process until dough forms a ball. Shape dough into a 6-inch circle. Wrap in plastic wrap; chill 30 minutes.

2. Preheat oven to 400°.

3. Roll dough out to a 10-inch circle on a lightly floured surface. Place dough into a 9-inch round removable-bottom tart pan. Fold edges under; press dough against sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; reduce oven temperature to 375°. Bake an additional 15 minutes or until crust is golden. Cool 10 minutes.

4. To prepare filling, combine 1/2 cup sugar and egg yolks in a large bowl; beat with a mixer at medium-high speed 3 minutes or until thick. Weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add flour, satsuma orange rind, and the next 3 ingredients (through melted butter); stir just until combined. Pour mixture into cooled crust. Bake at 375° for 20 minutes or until filling is set. Remove from oven; cool completely. Reduce oven temperature to 325°.

5. To prepare meringue, beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in vanilla. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325° for 25 minutes; cool 1 hour on a wire rack.

Nutritional Information
Calories: 262 (33% from fat)
Fat: 9.5g (sat 5.6g,mono 2.7g,poly 0.6g)
Protein: 4.3g
Carbohydrate: 40.4g
Fiber: 0.8g
Cholesterol: 83mg
Iron: 1.2mg
Sodium: 106mg
Calcium: 17mg

source by:myrecipes.com
recipes by: Joanne Weir, Cooking Light
Photo: Randy Mayor; Styling: Leigh Ann Ross

Deep-Dish Apple Pie

2009-03-23T16:50:00.003+07:00

Yield
8 Servings
Ingredients
* 3 cups all-purpose flour
* 2 tablespoons sugar
* 1 teaspoon salt
* 2 sticks (16 Tbsp.) unsalted butter, chilled, cut into pieces
* 2 tablespoons vegetable shortening, chilled
* 3 1/2 pounds Granny Smith apples, peeled, cored, sliced
* 3/4 cup light brown sugar
* 5 tablespoons all-purpose flour
* 1 tablespoon cornstarch
* zest of 1 lemon
* 2 tablespoons lemon juice
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* pinch ground nutmeg
* pinch ground cloves
* 2 tablespoons unsalted butter, chilled, cut into small pieces
* 1 large egg
* 1 tablespoon milk
* 1 tablespoon sugar

Preparation
Make crust: Mix flour, sugar and salt. Cut in butter and shortening. Add 1/3 cup ice water; mix until dough holds together. Divide and form into 2 disks. Wrap; chill for 45 minutes.

Preheat oven to 400°F. Roll out one disk to an 11-inch round; place in 9-inch pie plate. Trim overhang to 1/2 inch. Roll out second disk.

Make filling: Toss apples, sugar, flour, cornstarch, lemon zest and juice, salt and spices. Spoon into pie plate. Dot with butter. Whisk egg with milk. Brush overhang with glaze, place pastry on top. Trim to 1/2 inch. Crimp pastry to seal.

Brush pie with glaze; sprinkle with sugar. Cut slashes in top crust to vent. Place pie on rimmed cookie sheet lined with foil; bake 15 minutes. Lower temperature to 350°F; bake 55 minutes, until crust is golden and filling.

Nutritional Information
Calories: 675
Fat: 31g (sat 18g)
Protein: 7g
Carbohydrate: 96g
Fiber: 7g
Cholesterol: 97mg
Sodium: 457mg

source by:myrecipes.com
recipes by:All You

Chocolate Peanut Butter Mousse Cake

2009-03-23T16:33:00.003+07:00

Yield
1 (8-inch) cake or 8 parfaits

Ingredients
* 1 (18.25-ounce) package devil's food cake mix without pudding
* 2 1/2 cups whipping cream, divided
* 1 (10-ounce) package peanut butter morsels
* 2 teaspoons vanilla extract
* 1 tablespoon butter or margarine
* 2/3 cup semisweet chocolate morsels
* Garnish: chopped roasted peanuts

Preparation
Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.

Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.

Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.

Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.

Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.

Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.

source by:myrecipes.com
recipes by:Southern Living
Photo: J. Savage Gibson; Styling: Trinda Gage

Cranberry Jam Tart

2009-03-23T15:59:00.004+07:00

Notes: You can make the jam mixture (step 1) and the dough (step 2) for this tart up to 3 days ahead; cover separately and chill.

Yield
Makes 8 servings
Ingredients
* 12 ounces fresh or thawed frozen cranberries
* About 1 3/4 cups sugar
* 1/2 cup apple juice
* 2 tablespoons lemon juice
* 3/4 cup raspberry jam (about 6 oz.)
* 1 cup (1/2 lb.) butter, at room temperature
* 2 large egg yolks
* 2 1/3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt

Preparation
1. Sort cranberries, discarding any stems and bruised or decayed fruit; rinse and drain berries. In a 3- to 4-quart pan over medium heat, stir cranberries, 1 cup sugar, apple juice, and lemon juice occasionally until berries have broken down and released their juices and mixture is bubbly, 10 to 15 minutes. Stir in jam and cook 1 minute longer. Whirl mixture in a blender or food processor until smooth. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard seeds and skins. Cover and chill until cold, at least 1 hour, or up to 3 days (see notes).

2. With a mixer, beat butter with 3/4 cup sugar until smooth; beat in egg yolks. Stir in flour, baking powder, and salt until well blended. Divide dough into two slightly unequal portions. Wrap the larger portion in plastic and flatten into a rectangular shape. Press the smaller portion over bottom and up sides, to rim, of a 9-inch fluted tart pan with removable rim. Chill wrapped dough and tart shell until firm, at least 1 hour, or up to 3 days (see notes).

3. Spoon jam mixture into tart shell and spread level.

4. Unwrap the second portion of dough and place on a lightly floured surface. With a lightly floured rolling pin, roll out dough into a shape that closely approximates an 8- by 10-inch rectangle. With a knife or fluted cutter, cut dough into eight 1- by 10-inch strips. Arrange four strips over filling about 1 inch apart. Place remaining strips over tart at a 45° angle to the first set of strips. Trim edges flush with dough in pan. Sprinkle top of tart lightly with sugar.

5. Place tart on an uninsulated baking sheet and bake on the lower rack of a 350° regular or convection oven, rotating tart halfway through baking time, until top is golden brown, 35 to 40 minutes. Serve warm or at room temperature.

Nutritional Information
Calories: 604 (37% from fat)
Protein: 5.1g
Fat: 25g (sat 15)
Carbohydrate: 94g
Fiber:2.8g
Sodium: 380mg
Cholesterol: 115mg

source by:myrecipes.com
recipes by:Sunset
photo:James Carrier

Maple Nut-Filled Dates

2009-03-23T15:46:00.005+07:00

After a day of skiing, Leslie Freeman wanted a bite of something quick, rich, and sweet. She came up with these cheese-filled dates, which make a great appetizer or après-ski snack. She uses Bellwether Farms' flavorful, creamy crescenza cheese, made in Sonoma County. You can substitute another soft cheese, such as teleme or brie. PREP AND COOK TIME: About 15 minutes

Yield
Makes 20 date halves; 8 to 10 servings
Ingredients
* 10 Medjool dates
* 1/4 cup soft cheese (see note above)
* 1 tablespoon butter
* 1/4 cup chopped walnuts
* 1/4 cup maple syrup

Preparation
1. Cut dates in half lengthwise and remove pits. Spoon about 1/2 teaspoon cheese into the cavity of each date half. Arrange dates on a serving plate.

2. Melt butter in a 1- to 2-quart pan over low heat, then increase heat to medium and cook until butter is foamy and starting to brown. Add nuts and stir constantly for 1 minute. Add syrup and reduce heat to maintain a simmer. Cook 1 minute, stirring frequently. Remove from heat.

3. Lift nuts from the syrup with a slotted spoon and press a few pieces into the soft cheese in each date. Drizzle syrup over the dates and serve warm.

Nutritional Information
Calories: 114 (35% from fat)
Protein: 1.8g
Fat: 4.4g (sat 1.5)
Carbohydrate: 18g
Fiber: 1.3g
Sodium: 41mg
Cholesterol: 5.1mg

source by:myrecipes.com
recipes by:Leslie Freeman, Boise, ID, Sunset
photo:Christina Schmidhofer

Nutella Banana Pockets

2009-03-23T15:43:00.002+07:00

Yield
6 Servings

Ingredients
* 1 egg
* 2 tablespoons flour
* 1 (10 oz.) package dinner-roll dough
* 1/2 cup Nutella
* 3 large bananas, sliced 1/4 inch thick
* 1 tablespoon sugar
* 1 cup heavy cream

Preparation
Preheat oven to 350°F. Beat egg with a fork and set aside.

Lightly flour a pastry board and rolling pin. Remove dough from package and divide into 3 rectangles. Seal perforated triangles together, pinching them as necessary. Then roll each rectangle until it is 9 by 7 inches. Cut each rectangle in half crosswise to make 6 smaller rectangles.

Spread 1 heaping Tbsp. Nutella, leaving at least a 1/2-inch border, on one half of each rectangle. Place banana slices on top of Nutella, overlapping them slightly, about 10 slices per pocket. Fold dough over bananas and press down on edges of dough to seal. Brush reserved egg wash around edges with a pastry brush and gently fold rim of each pocket into itself to give it a good seal (forming a shape like a calzone or empanada).

Place pockets onto an ungreased baking sheet and sprinkle with sugar. Bake at 350°F until golden brown, about 20 minutes.

Beat cream with an electric mixer for about 3 minutes or until soft peaks form. Add remaining 2 Tbsp. Nutella and beat for a minute until stiff. Serve pockets with Nutella cream.

Nutritional Information
Calories: 493
Fat: 28g (sat 12g)
Protein: 7g
Carbohydrate: 56g
Fiber: 4g
Cholesterol: 91mg
Sodium: 569mg

source by:myrecipes.com
recipes by:All You

Fresh Orange-Cranberry Pound Cake

2009-03-23T15:37:00.004+07:00

Yield
12 Servings

Ingredients
* 1 stick unsalted butter, cut up
* 1/4 cup heavy cream
* 3 large eggs, at room temperature
* 1 1/4 cups granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 1/4 cups all-purpose flour
* 2 teaspoons finely grated fresh orange peel
* 2 1/2 cups fresh cranberries, coarsely chopped
* 1 cup confectioners' sugar
* Pinch of salt
* 1 tablespoon hot water
* 1 tablespoon corn syrup
* 1/4 teaspoon vanilla extract

Preparation
Make cake: Preheat oven to 350°F. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.

Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.

In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.

Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.

Make glaze: Combine confectioners' sugar and salt in a medium bowl. Add water, corn syrup and vanilla and stir with a fork until smooth. Drizzle glaze over cake, letting some drip down sides. Let stand for 15 minutes before serving.

Nutritional Information
Calories: 307
Fat: 11g (sat 6g)
Protein: 4g
Carbohydrate: 50g
Fiber: 1g
Cholesterol: 81mg
Sodium: 208mg

source by:myrecipes.com
recipes by:All You

Pineapple-Cranberry Spice Cake

2009-03-23T15:33:00.003+07:00

Yield
MAKES: 6 to 8 servings
Ingredients
* 2 tablespoons plus 6 tablespoons butter, at room temperature
* 1 cup sugar
* 8 ounces peeled and cored fresh pineapple
* 1 cup fresh or thawed frozen cranberries
* 1 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon ground coriander
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1 1/2 teaspoons grated lemon peel
* 1 large egg
* 1 teaspoon vanilla
* 1/2 cup milk

Preparation
1. Lightly butter a 9-inch round cake pan. Cut 2 tablespoons butter into about 1/4-inch chunks and drop evenly over pan bottom. Sprinkle evenly with 1/2 cup sugar.

2. Cut pineapple crosswise into four 1/4-inch-thick rings. Pat dry with paper towels. Sort cranberries, discarding decayed fruit; rinse and drain remaining cranberries. Lay pineapple rings in a single layer over sugar. Sprinkle cranberries in spaces around rings.

3. In a small bowl, whisk together flour, baking powder, coriander, nutmeg, and salt.

4. In a large bowl, with an electric mixer on medium-high speed, beat remaining 6 tablespoons butter, 1/2 cup sugar, and the lemon peel until blended. Add egg and vanilla; beat until well blended.

5. Add flour mixture and milk alternately, beating on low speed until incorporated, then beat on medium speed until batter is well blended. Pour batter over fruit.

6. Bake in a 350° oven until a toothpick inserted in center of thickest part (not touching fruit) comes out clean, 40 to 45 minutes. Let cool on a rack about 15 minutes. Cut around pan sides. Set a platter over pan and, holding both together, invert. Carefully lift off pan. Serve warm.

Nutritional Information
Calories: 316 (37% from fat)
Protein: 3.6g
Fat: 13g (sat 8)
Carbohydrate: 46g
Fiber: 1.4g
Sodium: 0.0mg
Cholesterol: 61mg

source by:myrecipes.com
recipes by:Sunset
photo:Monica Buck

Caramel-Pecan Sticky Buns

2009-03-21T15:14:00.004+07:00

Yield
16 servings (serving size: 1 roll)

Ingredients
Caramel:
* 1/3 cup packed dark brown muscovado sugar or dark brown sugar
* 3 tablespoons butter
* 4 teaspoons light corn syrup
* Cooking spray
* 2 tablespoons chopped pecans

Dough:
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1 2/3 cups warm water (100° to 110°)
* 1 1/2 teaspoons salt
* 5 1/4 cups all-purpose flour, divided (about 23 1/2 ounces)
* 1/3 cup granulated sugar
* 1 teaspoon ground cinnamon
* 2 tablespoons butter, softened

Preparation
To prepare caramel, combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts. Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly. Remove from heat; pour into the center of a 9-inch square baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray. Sprinkle with pecans; cool to room temperature. Lightly coat sides of pan with cooking spray.

To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in salt.

Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to keep dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Combine granulated sugar and cinnamon in a small bowl; set aside.

Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; spread 2 tablespoons of softened butter over dough. Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 16 (1-inch-wide) slices. (A) Place slices, cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 20 minutes or until rolls are light golden brown. Cool in pan 5 minutes on rack. Place a serving platter upside down on top of pan; invert onto platter. Serve warm.

Nutritional Information
Calories: 232 (21% from fat)
Fat: 5.3g (sat 1.9g,mono 2.1g,poly 0.7g)
Protein: 4.5g
Carbohydrate: 41.7g
Fiber: 1.4g
Cholesterol: 9mg
Iron: 2.1mg
Sodium: 249mg
Calcium: 14mg

source by:myrecipes.com
recipes by:Kathryn Conrad, Cooking Light

Kulich

2009-03-21T15:11:00.004+07:00

After being iced, the bread is topped with raisins to form the letters XB, meaning "Christ has risen."

Yield
8 to 10 servings
Ingredients
* 1/4 cup golden raisins
* 1 (1/4-ounce) envelope active dry yeast
* 1/4 cup warm water (100° to 110°)
* 1 1/2 teaspoons vanilla extract, divided
* 1/4 cup sugar
* 1/2 teaspoon salt
* 2 teaspoons grated lemon rind
* 2 teaspoons brandy or rum
* 3/4 cup warm milk (100° to 110°)
* 1/4 cup butter or margarine, melted
* 2 large eggs
* 3 cups all-purpose flour
* 1/4 cup blanched almonds, chopped
* 1/4 cup dried orange peel
* 1 cup powdered sugar
* 1 tablespoon milk
* 1/2 cup raisins

Preparation
Place 1/4 cup golden raisins in a bowl, and cover with boiling water. Let stand 15 minutes. Drain and pat dry; set aside.

Combine yeast and 1/4 cup warm water in a large mixing bowl; let stand 5 minutes.

Add 1 teaspoon vanilla, sugar, and next 6 ingredients to yeast mixture; beat at medium speed with an electric mixer until well blended. Gradually stir in enough flour to make a soft dough.

Turn dough out onto a well-floured surface, and knead until dough is smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out onto a well-floured surface. Press dough flat, and work golden raisins, almonds, and orange peel evenly into dough.

Shape dough into a ball; press, seam side down, into a greased 2-pound coffee can, filling half of can.

Cover with wax paper, and let dough rise in a warm place (85°), free from drafts, 30 to 45 minutes or just until dough reaches top of can. (Do not let rise above top.)

Bake at 375° for 40 to 45 minutes or until a long wooden pick inserted in center comes out clean. Remove from can, and place on a serving plate.

Stir together remaining 1/2 teaspoon vanilla, powdered sugar, and milk until mixture is blended; spread over warm bread. Press 1/2 cup raisins into top of bread, forming initials "XB."

source by:myrecipes.com
recipes by:Southern Living

Greek Easter Bread (Lambropsomo)

2009-03-21T15:07:00.003+07:00

In this symbolic, traditional Greek Easter bread, dyed hard-cooked eggs are placed in the shape of a cross. Prep and Cook Time: about 1 1/2 hours, plus about 2 1/2 hours to rise. Notes: In step 4, if you don't have an electric mixer, stir in flour with a spoon until blended, then proceed to step 5. Knead at least 15 minutes. You can make this bread up to a day ahead; cover and store at room temperature (but don't eat the eggs the next day). To reheat, wrap loaf loosely in foil and bake in a 350° oven until warm, 10 to 15 minutes.

Yield
Makes 1 loaf (3 lb., including hard-cooked eggs); about 12 servings
Ingredients
* 1/2 teaspoon anise seeds
* 1/4 teaspoon whole allspice
* 1/2 cup butter, sliced
* 1/3 cup milk
* 1/2 teaspoon salt
* 1/2 cup sugar
* 1 package active dry yeast (2 1/4 teaspoons)
* 3 large eggs, lightly beaten
* About 5 cups all-purpose flour
* 5 hard-cooked eggs, dyed deep red
* 2 tablespoons sesame seeds

Preparation
1. In a small pan, lightly crush anise seeds and allspice with a wooden spoon. Add 1/4 cup water and bring to a boil over high heat. Remove from heat and let steep 15 to 30 minutes, then pour through a fine wire strainer; reserve liquid and discard spices.

2. In another small pan over medium-low heat, combine butter, milk, and salt. Heat just until warm (110°; butter doesn't need to melt completely). Stir in sugar. The temperature may continue to rise even off the heat; if it gets too hot, let cool before adding to yeast mixture.

3. In the bottom of a large bowl, combine yeast and 1/4 cup warm (110°) water; let stand until yeast is dissolved, about 5 minutes.

4. Reserve 1 tablespoon of the beaten eggs; cover and chill. Add remaining beaten eggs, spice-infused water, and butter mixture to yeast mixture; stir until well blended. Stir in 2 cups flour. With a heavy-duty electric hand or standing mixer on medium speed, beat until dough is stretchy, 6 to 10 minutes, scraping it down if it rises up beaters.

5. If using a heavy-duty mixer with a dough hook, beat in 2 1/4 more cups flour on low speed until well blended. Then beat on medium speed, gradually adding just enough of the remaining 3/4 cup flour needed, until dough is smooth and no longer sticky, 6 to 10 minutes.

If kneading by hand, with a wooden spoon, stir in 2 1/4 more cups flour until blended. Dust board generously with some of the remaining 3/4 cup flour. Scrape dough onto the board and knead, adding just enough of the remaining flour needed to prevent sticking, until dough is smooth and no longer sticky, 10 to 15 minutes. Return dough to bowl.

6. Cover bowl with plastic wrap and let dough rise in a warm (70° to 80°) place until doubled, 1 1/2 to 2 hours.

7. Preheat oven to 350° (325° for convection heat). Punch dough down and knead briefly on a lightly floured board to release air. Shape into a smooth round and place in a buttered 10-inch cheesecake pan with removable rim at least 2 inches tall; press dough lightly to fill pan. Set 1 hard-cooked egg in the center and 4 eggs around edge, at the points of a cross. Cover pan lightly with plastic wrap and let rise in a warm (70° to 80°) place just until almost doubled, 35 to 50 minutes.

8. Brush bread with reserved beaten egg and sprinkle evenly with sesame seeds. Bake until bread is richly browned and a wooden skewer inserted in the center comes out clean, about 45 minutes. Let cool on a rack about 10 minutes, then run a knife around pan rim and remove; remove pan bottom. Let bread cool on rack at least 30 minutes. Cut into wedges to serve.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories: 330 (35% from fat)
Protein: 9.5g
Fat: 13g (sat 6.3)
Carbohydrate: 43g
Fiber: 1.5g
Sodium: 224mg
Cholesterol: 164mg

source by:myrecipes.com
recipes by:Sunset
photo by:Rachel Weill

Greek Easter Bread

2009-03-21T15:02:00.003+07:00

This sweet, spiced loaf is not only beautiful and delicious, but it is also large enough to feed your whole holiday crowd. Use leftovers to make French toast.

Yield
20 servings (serving size: 1 slice)
Ingredients
* 1 teaspoon whole allspice
* 1 (3-inch) cinnamon stick
* 1 cup warm water (100° to 110°)
* Dash of salt
* Dash of sugar
* 2 packages dry yeast (about 2 1/4 teaspoons each)
* 4 3/4 cups bread flour, divided
* 1/2 cup sugar
* 3 tablespoons butter
* 3 large eggs
* 1 teaspoon salt
* Cooking spray
* 1 tablespoon water
* 1 large egg yolk

Preparation
Place allspice and cinnamon in a spice or coffee grinder, and process until finely ground. Set aside.

Combine water, dash of salt, dash of sugar, and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring until well combined. Let stand 20 minutes.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in allspice mixture. Add yeast mixture to butter mixture; stir with a whisk until well combined. Stir in 1 teaspoon salt. Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Divide dough into 3 equal portions, shaping each portion into a 14-inch-long rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 350°.

Combine 1 tablespoon water and egg yolk, stirring with a whisk. Brush half of yolk mixture over loaf. Let stand for 5 minutes. Repeat procedure with the remaining yolk mixture. Bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack for 20 minutes.

Nutritional Information
Calories: 168 (18% from fat)
Fat: 3.3g (sat 1.5g,mono 0.9g,poly 0.4g)
Protein: 5.3g
Carbohydrate: 29.1g
Fiber: 1.1g
Cholesterol: 47mg
Iron: 1.8mg
Sodium: 150mg
Calcium: 13mg

source by:myrecipes.com
recipes by:Lorrie Hulston Corvin, Cooking Light
Becky Luigart-Stayner

Sour Cream Babka

2009-03-21T14:49:00.003+07:00

Russian immigrants gloried in Easter babkas - enriched yeast breads studded with dried fruits and nuts. For a more traditional babka, omit the amaretto and use dried sour cherries and candied cherries in place of cranberries and raisins.

Yield
28 servings
Ingredients
Dough:
* 1 cup dried cranberries
* 1 tablespoon amaretto (almond-flavored liqueur)
* 1 cup evaporated fat-free milk
* 1 (8-ounce) carton low-fat sour cream
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1/4 cup warm water (100° to 110°)
* 1/2 cup granulated sugar
* 2 large eggs
* 2 large egg yolks
* 1 teaspoon almond extract
* 1/2 teaspoon salt
* 6 cups all-purpose flour, divided
* Cooking spray
* 1 tablespoon granulated sugar
* 1 cup golden raisins
* 1/2 cup slivered almonds

Icing:
* 1 1/2 cups powdered sugar
* 1/4 cup evaporated fat-free milk
* 1/4 teaspoon almond extract

Preparation
To prepare dough, combine cranberries and amaretto in a small bowl; set aside. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; stir in sour cream. Cool to room temperature.

Dissolve yeast in warm water, and let stand 5 minutes. Place 1/2 cup granulated sugar, eggs, and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale (about 2 minutes). Add milk mixture, yeast mixture, 1 teaspoon almond extract, and salt; beat until well blended.

Lightly spoon flour into dry measuring cups; level with a knife. Add 5 1/2 cups flour to egg mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes.

Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon granulated sugar. Knead cranberry mixture, raisins, and almonds into dough. With floured hands, pat dough into an 8-inch circle. Form a 2-inch hole in center of dough; place dough in prepared pan, allowing center of Bundt pan to emerge through hole in dough. Gently press the dough into pan. Lightly coat top of dough with cooking spray; cover and let rise 45 minutes or until doubled in size.

Preheat oven to 350°.

Uncover dough. Bake at 350° for 45 minutes or until loaf is browned and sounds hollow when tapped. Cool in pan 5 minutes on a wire rack.

To prepare icing, combine powdered sugar, 1/4 cup milk, and 1/4 teaspoon almond extract, stirring with a whisk. Remove babka from pan, and place on a serving platter. Drizzle with icing; cool completely.

Nutritional Information
Calories: 216 (14% from fat)
Fat: 3.3g (sat 1g,mono 1.1g,poly 0.5g)
Protein: 5.4g
Carbohydrate: 40.7g
Fiber: 1.6g
Cholesterol: 35mg
Iron: 1.6mg
Sodium: 66mg
Calcium: 63mg

source by:myrecipes.com
recipes by:Judith Fertig, Cooking Light
photo:Becky Luigart-Stayner; Melanie J. Clarke

Hot Cross Buns

2009-03-21T14:47:00.002+07:00

Yield
4 dozen
Ingredients
* 2 (1/4-ounce) envelopes active dry yeast
* 1/2 cup warm water (100° to 110°)
* 1 cup warm milk (100° to 110°)
* 1/2 cup butter, softened
* 1/2 cup sugar
* 1/2 teaspoon salt
* 3 large eggs
* 1 1/2 teaspoons vanilla extract
* 5 cups all-purpose flour
* 1 1/2 teaspoons ground cinnamon
* 1 cup raisins
* Sugar Glaze

Preparation
Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed with an electric mixer until blended.

Combine flour and cinnamon, and gradually add to yeast mixture, beating at medium speed for 2 minutes. Stir in raisins.

Place dough in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

Punch dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes.

Turn dough out onto a well-floured surface, and roll to 1/2-inch thickness. Cut with a 2-inch round cutter.

Place on a lightly greased 15- x 10-inch jellyroll pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Bake, uncovered, at 350° for 20 to 25 minutes or until lightly browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an "X" shape.

source by:myrecipes.com
recipes by:Southern Living
photo:Southern Living

Easter Kugelhopf

2009-03-21T14:44:00.003+07:00

Yield
8 Servings
Ingredients
* 1/2 cup lukewarm water
* 3/4 cup plus 1 tsp. granulated sugar
* 2 (1/4 oz.) packages active dry yeast
* 2 sticks (1/2 lb.) unsalted butter, at room temperature, plus extra for serving
* 6 large eggs
* 1 tablespoon grated lemon peel
* 1 teaspoon salt
* 1 teaspoon vanilla extract
* 4 cups all-purpose flour, sifted
* 1 cup golden raisins
* 1/2 cup toasted slivered almonds
* 2 tablespoons confectioners' sugar, for dusting

Preparation
Stir together water and 1 tsp. sugar in a bowl. Sprinkle with yeast and let stand until foamy, 5 minutes. Butter and flour a 10-cup Kugelhopf or Bundt pan.

Using an electric mixer, cream butter and remaining 3/4 cup sugar on low speed for about 30 seconds, then increase to mediumhigh and beat until light and fluffy. Beat in eggs one at a time, beating well after each. (Mixture will look curdled.) Beat in lemon peel, salt and vanilla. Add yeast mixture; gradually add 2 cups flour. Beat on medium, scraping bowl, until smooth, 5 minutes. Gradually add remaining flour; beat until dough is elastic. Stir in raisins.

Butter a bowl. Transfer dough to it, cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.

Preheat oven to 475°F. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350°F and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter.

Nutritional Information
Calories: 643
Fat: 31g (sat 16g)
Protein: 14g
Carbohydrate: 81g
Fiber: 4g
Cholesterol: 223mg
Sodium: 343mg

source by:myrecipes.com
recipes by:All You

Scrambled-Egg Tacone

2009-03-21T14:40:00.004+07:00

NOTES: At Las Ventanas, they call this substantial breakfast burrito a tacone (big taco). Serve it with hot refried or cooked whole pinto beans. Remove all or some of the seeds from jalapeño chiles for less heat, and wear rubber gloves to protect your hands when working with chiles.

Yield
MAKES: 4 servings
Ingredients
* 9 large eggs
* About 1/4 teaspoon salt
* 1 tablespoon olive oil
* 4 ounces cooked ham, chopped
* 4 ounces fresh jalapeño chiles, rinsed, stemmed, seeded if de- sired, and chopped (see notes)
* 1 onion (6 oz.), peeled and chopped
* 1 Roma tomato (4 oz.), rinsed, cored, and chopped
* 1 cup shredded Oaxaca or jack cheese (4 oz.)
* 4 flour tortillas (9 to 10 in. wide)
* Tomato salsa
* Pepper

Preparation
1. In a bowl, whisk eggs, 1/4 cup water, and salt until blended.

2. Set a 10- to 12-inch nonstick frying pan over high heat. Add oil, ham, chiles, onion, and tomato; stir often until onion is limp, about 5 minutes. Reduce heat to medium-high. Add egg mixture, then sprinkle evenly with cheese. When a thin layer of egg is set on pan bottom, in about 30 seconds, push cooked egg toward one side of pan with a wide spatula, letting uncooked egg flow underneath. Continue cooking and pushing egg mixture until eggs are softly set but still moist, 3 to 4 minutes total. Stir to turn eggs over. Remove pan from heat.

3. Wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until hot and steamy, 15 to 30 seconds. Lay tortillas, one at a time, on a board and spoon about a fourth of the egg mixture across each, just below center. Wrap tortillas tightly around filling. If desired, cut each burrito in half diagonally; stack on plates. Offer salsa, salt, and pepper to add to taste.

Nutritional Information
Calories: 561 (48% from fat)
Protein: 33g
Fat: 30g (sat 10)
Carbohydrate: 39g
Fiber: 3g
Sodium: 1130mg
Cholesterol: 525mg

source by:myrecipes.com
recipes by:Sunset
photo:James Carrier

Angel Food Cake with Fall Fruit Compote

2009-03-21T14:30:00.003+07:00

We liked the compote with whole dried fruit, but you can chop the fruit, if you'd like.

Yield
12 servings (serving size: 1 cake slice, 1/3 cup compote, and 1 tablespoon crème fraîche)

Ingredients
Cake:
* 1 cup cake flour
* 1 1/2 cups sugar, divided
* 12 large egg whites
* 1 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 tablespoon vanilla extract

Compote:
* 3 cups water
* 1/4 cup sugar
* 1 vanilla bean, split lengthwise
* 1/2 cup dried cranberries
* 8 dried figs, halved (about 4 ounces)
* 2 (7-ounce) packages dried mixed fruit

Remaining ingredient:
* 3/4 cup crème fraîche

Preparation
Preheat oven to 325°.

To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife.

Sift together flour and 3/4 cup sugar. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in vanilla. Sift flour mixture over egg white mixture, 3 tablespoons at a time; fold in.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto plate. Cut cake into 12 slices.

To prepare compote, combine water, 1/4 cup sugar, and vanilla bean in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Cover, reduce heat, and simmer 15 minutes. Add dried fruits; cover and simmer 25 minutes or until fruit is tender, stirring once. Remove from heat. Remove vanilla bean. Let bean stand 5 minutes. Scrape seeds from vanilla bean; stir seeds into the fruit mixture. Discard bean. Cool to room temperature. Spoon compote over cake slices, and top with crème fraîche.

Nutritional Information
Calories: 346 (15% from fat)
Fat: 5.9g (sat 3.5g,mono 1.7g,poly 0.3g)
Protein: 5.9g
Carbohydrate: 70g
Fiber: 4.3g
Cholesterol: 20mg
Iron: 2mg
Sodium: 117mg
Calcium: 41mg

source by:myrecipes.com
recipes by:Barbara Chernetz, Cooking Light
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell