Stuffed Jumbo Shells

I found this recipe in a Taste of Home monthly edition and made some modifications to make it healthier.  Comes together quickly once the jumbo shells are cooked!

STUFFED JUMBO SHELLS

Recipe Notes

The original recipe calls for much more cheese.  I also used Aidell's fully-cooked refrigerated chicken meatballs, while the original recipe calls for frozen (beef) Italian meatballs.

Ingredients

• Jumbo pasta shells (one package)
• Aidell's fully-cooked chicken meatballs (refrigerated section of grocery store)
• Bottled marinara sauce of choice
• 4 oz. shredded part-skim mozzarella (approximately 1/2 package)

Instructions

1.  Preheat oven to 350 degrees.

2.  Cook pasta shells according to package directions.  Rinse in cold water and drain.

3.  Stuff one meatball in each cooked shell.  Arrange in a greased 9x13 baking dish.

4.  Top with marinara and shredded cheese.

5.  Bake 25-30 minutes or until cheese is bubbly and melted.

Honey Garlic Chicken

Good low-calorie crock pot recipe.  Easy to put together and ready in about four hours.

HONEY GARLIC CHICKEN

Recipe Notes

From the blog slenderkitchen.com.  Nutritional information below is for chicken only.  Does not include information for rice as seen above.

Nutritional Information (per serving - serves 6)

201 calories - 1 g. fat - 17 g. carbohydrates - 33 g. protein - 0 g. fiber

Ingredients

• 2 lb. boneless, skinless chicken breasts, cut into small chunks
• 3 garlic cloves, minced
• 3/4 tsp. dried basil
• 1/3 c. low-sodium soy sauce (Do not use regular.  The result is too salty.)
• 1/3 c. ketchup
• 1/4 c. honey
• 1/8 tsp. red pepper flakes

Instructions

1.  Whisk together garlic, basil, soy sauce, ketchup, and honey.

2.  Add chicken to crock pot.

3.  Pour sauce over chicken and mix everything together.

4.  Cook on low for 3-4 hours or until chicken is cooked through but not dry.

5.  Remove chicken from sauce to a baking sheet covered with foil.

6.  Broil for 5 minutes to create a crispy outside.

7.  Return to sauce and serve over rice.

Greek Baked Ziti

As far as pasta casseroles go, this Southern Living recipe seemed pretty nutritionally harmless.  It's made with lean ground beef and a reasonable amount of dairy.  I tweaked it a bit to make it slightly more healthy.  The ingredient list may look a bit daunting below, but most of these items you will already have in your pantry (or can very easily get them from the store).

GREEK BAKED ZITI

Recipe Notes

For the milk, I used 2%.  You should be able to use skim as a substitute without issue.  The original recipe calls for a very large amount of the milk/cheese mixture.  I halved this portion in my version and didn't miss any of the milk, butter, and cheese that we did not use.  I did not use the entire 8 oz. package of mozzarella indicated below.  I used between 4-6 oz. for my dish.

Ingredients

• 12 oz ziti pasta, cooked and drained
• 1 small yellow onion, finely diced
• 1 tbsp. olive oil
• 2 minced garlic cloves
• 1-1/2 lb. lean ground beef
• 2 15-oz. cans of tomato sauce
• 1 tbsp. fresh lemon juice
• 1-1/2 tsp. dried oregano
• 1 tsp. sugar
• 1/2 tsp. cinnamon
• 1-1/2 tsp. kosher salt, divided
• 1-1/2 tbsp. butter
• 1-1/2 tbsp. flour
• 1-1/2 c. milk (I used 2%)
• 1/2 c. grated Parmesan cheese
• 1/2 tsp. freshly-ground black pepper
• 8 oz. package shredded mozzarella
• 1/3 c. fine dry breadcrumbs

Instructions

1.  Preheat oven to 350 degrees.

2.  Saute onion in hot oil in a large skillet over medium-high heat until tender (4-5 minutes).  Add garlic and saute 30 seconds.

3.  Add beef, stirring occasionally, and cook 5 minutes or until crumbled and browned.

4.  Drain mixture and return to the skillet.

5.  Stir in tomato sauce, lemon juice, oregano, sugar, cinnamon, and 1 tsp. salt.  Bring to a simmer over medium-high heat.

6.  Cook and stir occasionally for 2 minutes and remove from heat.

7.  Melt butter in a saucepan over low heat.  Whisk in flour and cook, whisking continuously, for 2 minutes.  Gradually whisk in milk.

8.  Increase heat to medium and cook, whisking constantly, for 5-7 minutes or until thickened and bubbly.

9.  Stir in Parmesan cheese, pepper, and remaining 1/2 tsp. salt.

10.  Add cooked ziti pasta to cheese sauce mixture, stirring to coat.

11.  Transfer pasta mixture to a lightly-greased 9x13 glass baking dish.  Top with beef mixture.

12.  Sprinkle mozarella cheese and breadcrumbs on top of beef mixture.

13.  Bake a 350 degrees for 20 to 25 minutes or until bubbly.  (Cheese will be melted.)

14.  Let stand 10 minutes before serving.

Magazine note: this dish may be fixed ahead and frozen (unbaked) for a future meal.  If frozen, let stand 30 minutes before baking, and add 15-20 minutes to the baking time in the oven.

Oven-Fried Chicken Tenders

This is one of my mom's go-to meals for family get togethers.  Serve with BBQ beans and a big salad.

OVEN-FRIED CHICKEN TENDERS

Recipe Notes

I like to use the Kellogg's corn flake crumbs in a box (instead of crushing corn flakes myself).  The pre-boxed crumbs are almost pulverized so they coat the chicken nicely.

Ingredients

• 1-1/2 lb. chicken tenders
• 1 c. buttermilk
• 1 tsp. Tabasco sauce (I used Cholula)
• 1-3/4 tsp. salt, divided
• 1/2 tsp. pepper
• 2 c. cornflake crumbs
• 1/2 tsp. cayenne pepper
• 1 tbsp. olive oil

Instructions

1.  Combine buttermilk, Tabasco, 3/4 tsp. salt, and pepper in a large zip-top plastic bag.

2.  Add chicken tenders, seal, and refrigerate overnight or let sit for at least one hour at room temperature.

3.  Mix cornflake crumbs, cayenne pepper, 1 tsp. salt, and olive oil with fingertips until olive oil is evenly distributed.

4.  Dredge chicken fingers in coating and arrange on a rimmed baking sheet coated with cooking spray.

5.  Bake at 375 degrees for 25-30 minutes or until golden brown and crisp.

(Almost) Houston's Spinach & Artichoke Dip

This recipe ran in the Houston Chronicle once upon a time.  It is very much like the famous spinach dip that was served at Houston's (part of the Hillstone family of restaurants) back in the day when they still put artichokes in the dip.  This is a great (and easy) party dip.

(ALMOST) HOUSTON'S SPINACH & ARTICHOKE DIP

Recipe Notes

Shredded Parmesan is an easy substitution for grated Romano if it is hard to find, and regular (or low fat) cream cheese is fine if garlic-chive cream cheese is not available.  I was not able to find garlic-chive cream cheese at my local Kroger.

Ingredients

• 1/2 c. grated Romano cheese
• 1 large garlic clove
• 10 oz. package chopped spinach, thawed and squeezed of excess moisture
• 6 oz. jar of artichoke hearts, drained
• 8 oz. container garlic-chive cream cheese
• 2 large eggs
• 1 c. shredded mozzarella cheese

Instructions

1.  In a food processor, pulse Romano cheese, artichoke hearts, spinach, garlic, cream cheese, and eggs until well-combined.

2.  Transfer to an oven-safe bowl and fold in mozzarella.

3.  Bake at 375 degrees until heated through (20 or 25 minutes).

4.  Serve with tortilla chips, salsa, and sour cream, if desired.  You can also serve this with crackers such as wheat thins.

Mrs. Vance's Abe Lincoln Pie

 

My family has a house on a lake in a very small town in Arkansas.  My great grandparents built the place in the late-1940's, and my dad has gone up there every summer of his life.  When my dad was a boy (1950's-ish) there was a one-room restaurant in the town called Vance's Villa.  Mrs. Vance, the proprietor, used her living room as the restaurant and cooked for patrons out of her kitchen.  This was her signature dessert - Abe Lincoln Pie.  Vance's Villa burned down in the late-1950's or early-1960's, but not before my grandmother coaxed the recipe for Abe Lincoln Pie out of Mrs. Vance.  My family has been making it ever since and it's my dad's favorite pie in the whole wide world.

 

MRS. VANCE'S ABE LINCOLN PIE

 

Recipe Notes

Recipe makes 2 pies.  I recommend using a pre-made graham cracker crust (can be purchased in just about any grocery store).  My grandmother noted in her recipe that it is better to freeze the crusts before adding the custard filling.

 

Ingredients

• 1 c. sugar
• 1 c. milk
• 3 eggs, separated
• 1 pinch salt
• 1 package plain gelatin (such as Knorr)
• 1/4 c. cold water
• 1 tsp. vanilla
• 1 pint whipping cream, whipped until soft peaks form
• Graham cracker crusts - 2
• Unsweetened chocolate (for grating over the top)

Instructions

1.  Beat sugar, milk, egg yolks, and salt lightly in a heavy-bottomed saucepan over low heat.  Allow the mixture to thicken and then set aside.

2.  Dissolve gelatin packet into cold water in a small bowl.  When fully-dissolved, add to hot custard.

3.  Add 1 tsp. vanilla.

4.  Allow custard to cool completely.

5.  When cool, fold in three egg whites, beaten stiff.  Also fold in whipped cream.

6.  Pour into two cold crumb crusts.  Grate unsweetened chocolate over the top.

7.  Refrigerate until serving.

 



Gingerbread Souffle

Southern Living at its creative finest!  My husband (who generally says he "hates dessert") loved this recipe and had seconds.  Just beware of the baking time if you are trying to coordinate your dinner courses.  If you make this dessert in ramekins, the cooking time is about 25 minutes.  If you make this dessert in a souffle dish (as I did above), baking time is more like 50 minutes.

GINGERBREAD SOUFFLE

Recipe Notes

Southern Living recommended serving this dessert with whipped cream and crushed gingersnaps.  I bought the gingersnaps but had no time to crush them, and I served mine with Blue Bell homemade vanilla ice cream instead of whipped cream.  I think that Blue Bell is a great accompaniment to this dessert.

The recipe notes that you can make this dessert in individual ramekins (which requires 10 and I only have 4).  Alternatively, you can use a 2-1/2 qt. souffle dish, which is what I used.  As noted above, the cooking time doubles if you use a souffle dish over individual ramekins.

Ingredients

• 1 c. milk (I used 2%)
• 1/2 c. sugar
• 1/4 c. all-purpose flour
• 1/4 tsp. salt
• 1/3 c. molasses
• 2 tbsp. butter, softened
• 2 tsp. pumpkin pie spice
• 1 tsp. ground ginger
• 2 tsp. vanilla extract
• 6 eggs, separated
• 1/8 tsp. cream of tartar

Instructions

1.  Preheat oven to 350 degrees.

2.  Prepare either 10 individual ramekins or one large souffle dish: butter dish(es) and sprinkle with sugar to coat.  Shake out excess sugar.

3.  Combine first four ingredients (milk, sugar, flour, and salt) in a medium saucepan with a whisk until smooth.  Bring to a boil over medium heat, whisking constantly.

4.  Whisk in molasses, butter, pumpkin pie spice, ginger, and vanilla.  

5.  Allow pan to cool slightly (10-15 minutes).  Whisk in egg yolks.  (Note: the recipe calls for a cooled mixture so that the egg yolks won't curdle/scramble from the heat when added.)

6.  Beat egg whites and cream of tartar at high speed until stiff peaks form.  I used a hand mixer but you can also use a stand mixer.

7.  Whisk 1/3 of egg white mixture into milk mixture until well-blended.  Fold in remaining egg whites using a spatula until fully-incorporated.

8.  Spoon batter into prepared dish(es), leaving approx. 1/2-1 inch of space at the top.

9.  Bake at 350 degrees for 25 minutes (if individual ramekins) or until puffy and set.  For the souffle dish, bake for 50-55 minutes until same result is achieved.

10.  Serve immediately with whipped cream or ice cream and crushed gingersnaps.

Fig & Goat Cheese Bruschetta

This Cooking Light appetizer has been in my recipe folder for years, so I finally decided to try it this weekend.  The fig compote can be made ahead and refrigerated for several days in advance to make day-of prep easier.

FIG & GOAT CHEESE BRUSCHETTA

Recipe Notes

The original recipe calls for chopped walnuts on top.  I am not a huge nut fan, so I left them off.  If you want to include them, sprinkle 5 tsp. finely-chopped walnuts on top of your bruschetta before roasting.

Ingredients

• 1-1/4 c. chopped dried Mission figs
• 1/3 c. sugar
• 1/3 c. coarsely chopped orange sections
• 1 tsp. grated orange rind
• 1/3 c. fresh orange juice (about 1 orange)
• 1/2 tsp. chopped fresh rosemary
• 1/4 tsp. freshly-ground black pepper
• 40 half-inch-thick slices of French baguette
• 5 oz. crumbled goat cheese

Instructions

1.  Combine figs, sugar, orange sections, orange rind, orange juice, rosemary, and pepper in a small saucepan.

2.  Bring to a boil.  Cover, reduce heat, and simmer 10 minutes or until figs are tender.  Uncover and cook 5 additional minutes or until mixture thickens.

3.  Remove from heat and set aside to cool.

4.  Preheat broiler.

5.  Top each baguette slice with 1-1/2 tsp. fig mixture and 1 tsp. goat cheese.  Arrange on a baking sheet covered in foil.  Broil for 3-5 minutes (depending on broiler) until toast and goat cheese begin to brown.

Snappy Green Rice

My mom took an old Houston Junior League Cookbook recipe for this "Snappy Green Rice" and made it healthier.  I took it and made it even a bit more healthier.  We served this rice with a large salad, grilled chicken, and mango-avocado salsa.  I little bit goes a long way.  I did the WW points for this recipe, assuming 16 servings, and came up with a Points Plus value of just 3 points.

SNAPPY GREEN RICE

Recipe Notes

I used light sour cream and regular shredded cheddar (but reduced the portion by 3/4).  I bet you could use fat free sour cream and low fat shredded cheddar to further "healthify" this recipe, but I am not sure how the low fat cheddar would melt.  I used cheddar cheese, but I bet you could use monterey jack cheese successfully here too.

Ingredients

• 2 c. uncooked white rice, prepared according to package directions
• 1 c. parsley, chopped
• 1 jalapeno, finely diced
• 4 oz. shredded cheddar cheese
• 4 oz. diced canned green chiles
• 1 c. reduced fat sour cream
• Salt & pepper to taste

Instructions

1.  Prepare rice according to package directions. 

2.  In a large bowl, combine all remaining ingredients and stir in rice when cooked through.

3.  Preheat oven to 275 degrees.

4.  Add rice mixture to a 2 qt. casserole dish sprayed with Pam.  Bake at 275 degrees for one hour.

5.  Serve hot with chicken or steak.

Miz B's Chocolate Sheet Cake

This awesome variety of Texas sheet cake brings up tons of memories for me from growing up.  My mom always made this on family vacations, and the entire 9x13 pan never lasted more than two or three days at the most.  It's always best a la mode, too - I recommend Blue Bell homemade vanilla as an accompaniment.

 

Is this delicious, comforting, and a crowd-pleaser?  Absolutely.  Good for you?  Absolutely not!

 

 

MIZ B'S CHOCOLATE SHEET CAKE

 

Recipe Notes

You can make the icing while the cake cooks and spread it over the top after the cake has cooled slightly.  This can essentially be made in one pan if you wipe out the pan you used to make the cake batter and use it again for the icing while the cake cooks.

 

Ingredients

• 1/2 cup vegetable oil
• 8 tbsp. and 1 tsp. cocoa, divided
• 2 sticks butter or margarine, divided
• 1 c. water
• 2 c. sugar
• 2 c. flour
• 1/2 cup buttermilk
• 2 beaten eggs
• 1 tsp. cinnamon
• 2 tsp. vanilla, divided
• 1 box powdered sugar (16 oz.)

Instructions

1.  Combine 1/2 c. vegetable oil, 4 tbsp. cocoa, 1 stick margarine, and 1 c. water in a medium saucepan over medium heat.

2.  Whisk until combined and then bring to a boil.  Set aside to cool.

3.  To chocolate mixture, add 2 cups of sugar, 2 cups of flour, 1/2 cup buttermilk, 2 beaten eggs, 1 tsp. cocoa, 1 tsp. cinnamon, and 1 tsp. vanilla.  Mix well.

4.  Pour cake batter into a 9x12 greased glass baking dish.  Bake at 400 degrees for 20 minutes.

5.  While cake cooks, bring 1 stick of margarine, 4 tbsp. cocoa, and 6 tbsp. milk to a boil over medium heat.  I added a small amount of extra milk to make sure that it didn't get too thick and burn.

6.  Remove from heat and add powdered sugar and 1 tsp. vanilla.  Whisk until completely combined and smooth.

7.  Spread icing over warm cake and serve with ice cream.

 

 

Candy Bar Dessert

This is a very simple, "old-fashioned", icebox-type dessert.  It also can serve a crowd.  Allow yourself time for it to chill.  This is not a dessert that can be whipped up right before dinner.

CANDY BAR DESSERT

Recipe Notes

You can do many things to make this dessert either more fattening or less fattening.  I have made this as "skinny" as possible without sacrificing too much taste.  The one note that my mom made was to not substitute skim milk in the pudding layer - 2% is as low-fat as she suggested you go.  Therefore, I incorporated 2% milk into the dessert I made last weekend.

Ingredients

• 2 c. Oreo cookie crumbs (either store bought or made from Oreo cookies)
• 1/4 c. butter, melted
• 1/2 c. sugar, divided
• 8 oz. low-fat cream cheese
• 1 tub Cool Whip Light or Cool Whip Free (I used Cool Whip Free)
• 2 packages Jell-O instant chocolate pudding
• 3 c. milk (may be 2% but not skim)
• 1 c. Heath bits

Instructions

1.  Spray 9x13 glass dish with cooking spray.

2.  Combine Oreo crumbs, 1/4 c. sugar, and melted butter in a bowl.

3.  Press Oreo crumb mixture into the bottom of the casserole dish and chill 10 minutes/

4.  Meanwhile, beat cream cheese with remaining 1/4 c. sugar.  Fold in 1/2 tub Cool Whip.

5.  Spread sweetened cream cheese layer over Oreo crust. 

6.  Sprinkle 1/2 c. Heath bits over cream cheese layer.

7.  Beat pudding and 3 c. milk until pudding has thickened and is soft-set.  Spread over cream cheese layer.

8.  Spread remaining Cool Whip over pudding layer.  Sprinkle top with remaining 1/2 c. Heath bits.

9.  Chill at least two hours before serving.

Chicken Enchiladas Verdes

 





These chicken enchiladas were recently featured in Southern Living.  I am lazy and didn't want to make my own tomatillo salsa, so I modified this a bit and also used bottled tomatillo salsa (I used Herdez).  I also cut the cheese to make them a bit more healthy as well.  Corey LOVED these and so did I!

 

CHICKEN ENCHILADAS VERDES

 

Recipe Notes

These can be assembled the day before and refrigerated until ready to cook.  Be sure to stop after Step 7 below if making ahead.

 

Ingredients

•   1 c. diced sweet onion
•   3 garlic cloves, minced
•   1 tbsp. canola oil
•   2 c. chopped fresh baby spinach
•   2 (4.5 oz.) cans chopped green chiles, drained
•   3 c. shredded cooked chicken breast
•   8 oz. (1 package) reduced-fat cream cheese
•   6 oz. (1-1/2 c.) shredded hot pepper jack cheese
•   8 (8 inch) soft taco-sized flour tortillas
•   1/3 c. chopped fresh cilantro
•   Bottled tomatillo salsa
•   1 medium avocado, diced

Instructions

1.  Preheat oven to 350 degrees.

2.  Saute onion and garlic in canola oil for five minutes or until tender.

3.  Add spinach and green chiles.  Saute until spinach has wilted (1-2 minutes).

4.  Add chicken and reduced-fat cream cheese.  Stir constantly until cheese melts.

5.  Add salt and pepper to taste.

6.  Spoon approx. 1/2-3/4 c. chicken mixture down the center of each tortilla. 

7.  Sprinkle pepper jack cheese over chicken mixture, then roll up tortillas and place in a 9x13 glass baking dish coated with cooking spray.  Tortillas should be placed seam-side down.

8.  Lightly spray tortillas with Pam cooking spray.

9.  Bake at 350 degrees for 30-35 minutes or until golden brown.

10.  Top with tomatillo salsa, followed by avocado and chopped cilantro.

 

Crock Pot Chicken Chili

Found this recipe on Pinterest....it was a really easy Crock Pot dinner worth mentioning.  It's very healthy too - no added fat, butter, or oil.  I served this over rice with a big salad.

CROCK POT CHICKEN CHILI

Recipe Notes

According to the original poster, this recipe makes approximately eight servings with about 200 calories per serving.  I have not verified the nutritional information, but considering the ingredients, it sounds about right. 

Ingredients

• One can of black beans
• One can of kidney beans
• One can of corn
• 16 oz. tomato sauce
• 28 oz. diced tomatoes
• One packet of taco seasoning
• 1 tbsp. of chili powder
• 3 boneless, skinless chicken breasts

Instructions

1.  Add all ingredients to Crock Pot.

2.  Cook for 6 hours high or 10 hours on low.

3.  Shred chicken breasts, mix well, and serve with sour cream, shredded cheese, etc.

Mary's (Lightened) Spinach Casserole

MARY'S (LIGHTENED) SPINACH CASSEROLE

Recipe Notes

My aunt Mary has been making this creamed spinach casserole for decades.  I tried to lighten it up with half the original prescribed butter (originally it was 1 full stick) and light sour cream.  Serve this casserole with grilled steak and potatoes.

Ingredients

• Two 10-oz. packages frozen chopped spinach, cooked and drained
• 1/2 stick (4 tbsp.) butter
• 1/2 c. chopped onion
• 1 large can artichoke hearts
• 1 pint light sour cream
• 1/2 c. Parmesan cheese
• Salt & pepper

Instructions
1.  Saute onion in butter.
2.  Combine onion with remaining ingredients.
3.  Sprinkle with additional Parmesan cheese on top.
4.  Bake 20-30 minutes at 350 degrees.  Serve hot.

Chicken Rollatini with Spinach & Parmesan

Found this on Pinterest and Corey loved it. It's also very diet-friendly. The recipe is originally from skinnytaste.com.

CHICKEN ROLLATINI WITH SPINACH & PARMESAN

Recipe Notes

Requires some prep work, so make this on a night when you're not in a hurry for a meal. I saved some time by having my butcher make four large-ish chicken breasts into cutlets for me at the store.

Nutritional Information (per serving - serves 8)
195 calories - 7 g. fat - 24.2 g. protein - 7.2 g. carbohydrates - 1.5 g. fiber

Ingredients

• 8 thin chicken cutlets


• 1/2 c. Italian seasoned breadcrumbs


• 1/4 c. grated or shredded parmesan cheese, divided


• 6 tbsp. egg whites (from approximately 3 large eggs)


• 5 oz. frozen spinach (1/2 box), squeezed dry of any liquid


• 6 tbsp. part-skim ricotta


• 6 oz. part-skim mozzarella (shredded)


• 1 c. marinara sauce (bottled)


• Salt & pepper to taste

Instructions

1. Preheat oven to 450 degrees.

2. Season chicken cutlets with salt and pepper.

3. Combine breadcrumbs and 2 tbsp. Parmesan cheese in a bowl. In a second bowl, add the whites of two eggs.

4. Combine 4.5 oz. shredded mozzarella with remaining Parmesan, ricotta, spinach (squeezed dry), and remaining egg whites.

5. Lay chicken cutlets on a working surface and spoon 2 tbsp. spinach/ricotta mixture into the center of each cutlet. Loosely roll each one and keep the seam side down.

6. Dip rolled-up chicken in egg whites, then roll breadcrumbs. Place breaded chicken cutlets seam side down in a glass baking dish sprayed with non-stick cooking spray.

7. When finished, lightly spray the tops of the chicken cutlets with non-stick cooking spray. Bake 25 minutes.

8. Remove from oven and top with sauce and remaining mozarella cheese.

9. Bake until cheese is melted and bubbling, approximately 5 minutes. Serve with additional sauce and grated cheese on the side, if desired.

It's the Most Wonderful Time of the Yeeeeeear!

Has anyone else noticed that Christmas has started REALLY EARLY this year? The Christmas decorations were up in mid-October, all of the stores have already started "Black Friday" sales (both online and in-store), and there is a continuous onslaught of Christmas commercials and catalogs. It's not even Thanksgiving yet!

In preparation for the holiday season, which I am sure will be filled with many parties and events, I wanted to draw attention to a few recipes I've posted in the past couple of years that are GREAT housewarming gifts or culinary contributions to a family get-together. To me, several of these just scream either THANKSGIVING or CHRISTMAS!

• Spiced Pecans


• Roasted Eggplant Spread


• Easy Cranberry Sauce


• Gran's Gingerbread


• Christmas Sugars


• Creme de Menthe Brownies


• Triple Chocolate Pound Cake

From my house to yours....enjoy!

Chocolate Chip Peanut Butter Cookie Cups

I am in charge of pick-up desserts for approximately 100 guests for a party a bunch of friends are throwing for our dear friends Gardner and Janna, who just got married in Hawaii last month. As a result, I needed to call on some of my old stand-by dessert recipes, and the easier the better (considering I've got two additional little people commanding a good bit of my attention these days). WARNING: NONE of the baked goods recipes that you will see on this site in the next week or so are good for you. Healthy baked goods are just no fun and generally, in my experience, not worth it. Enjoy this recipe - it is the easiest dessert I have in my card file!

CHOCOLATE CHIP PEANUT BUTTER COOKIE CUPS

Recipe Notes

Wait until the cookies have cooled completely in the tins before removing them. Otherwise, the cookie will separate out from the peanut butter cup and you will have a donut shaped cookie with no peanut butter cup in the middle!

Ingredients

• Store-bought, premade chocolate chip cookie dough (such as Nestle Toll House)
• Reese's peanut butter cups - miniature size

Instructions

1. Spoon cookie dough into 12-cup muffin tin sprayed with Pam. Heat oven according to package directions (likely approximately 375 degrees) and bake according to package directions (likely approximately 10 minutes).

2. Unwrap miniature peanut butter cups.

3. Remove baked cookie cups from the oven and gently press one peanut butter cup into the center of each cookie cup.

4. Allow cookies to cool completely before removing to a storage tin or platter.

Chocolate Meringue Cake

This recipe, which came from an old 2003 Martha Stewart Living issue, is a bit of a labor of love, but it is a nice dessert for a party. We had a small dinner party last night and I made this for dessert, and the crowd seemed to like it.

CHOCOLATE MERINGUE CAKE

Recipe Notes

I only had enough bittersweet chocolate to cover the 12 oz. of melted chocolate required for the cake. Therefore, I improvised and added equal parts chopped bittersweet chocolate and semi-sweet chocolate for the meringue, and that seemed to work out ok.

Ingredients

• 10 tbsp. unsalted butter, plus additional for springform pan
• 1 c. hazelnuts
• 3/4 c. firmly-packed light brown sugar
• 6 large eggs, separated into yolks and whites
• 12 oz. bittersweet chocolate (approx. 60% cacao), melted and cooled
• 4 oz. bittersweet chocolate, roughly chopped
• 1 tbsp. pure vanilla extract
• 1 tbsp. rum (optional - I didn't include this)
• Pinch of salt
• 1 tbsp. cornstarch
• 1/4 tsp. cream of tartar
• 1 c. superfine sugar

Ingredients

1. Preheat oven to 350 degrees.

2. Butter a 9x3 inch round springform pan. Line the bottom with parchment (I cut out a 9-inch circle using kitchen shears). Butter parchment and springform pan and set aside.

3. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10-15 minutes. Remove from oven and rub vigorously with a clean kitchen towel to take off skins. Let cool and roughly chop. Set aside.

4. Make cake batter. In an electric mixer (using paddle attachment), cream butter and brown sugar until pale and smooth.

5. Add six egg yolks, one at a time, beating well after each addition until mixture is light and fluffy.

6. Add 12 oz. melted chocolate, vanilla, and rum (if desired). Beat until combined and set aside.

7. In a clean mixer bowl, combine six egg whites and salt. Beat at high speed until soft peaks form (I used my hand mixer for this job), about 2 minutes.

8. Stir 1/3 of the egg whites into the chocolate mixture. Fold in remaining beaten egg whites until just combined.

9. Pour batter into prepared pan and bake 25 minutes.

10. While cake cooks, make meringue. Combine hazelnuts, chopped chocolate, and cornstarch and set aside.

11. Add four remaining egg whites and cream of tartar to clean mixing bowl. Beat at a high speed until frothy, then slowly add sugar with mixer still running, continuing to beat until stiff peaks form (approximately 8 minutes). Fold in hazelnut mixture.

12. Remove cake from oven and spread meringue over the top with an offset spatula. Return to oven and bake until crisp, approximately 25-30 minutes.

13. Transfer pan to a wire rack and let stand 10 minutes.

14. Run knife around the edge of the cake to loosen and then release the sides of the springform pan. Let cool at least 30 minutes prior to slicing and serving.

Sadie was pretty bushed after our guests left. She wanted to show us some of her contortionist tactics to take up as much bed space as possible despite her scant 40 lbs. She did a pretty good job of taking up almost half the bed before we pushed her to her spot at the foot of the bed.

Goat Cheese, Sun-Dried Tomato, & Pesto Torte

I am not able to make this appetizer nearly as pretty as the cookbook photo, but this is a delicious appetizer for any size gathering. This recipe is from the Bride and Groom First & Forever Cookbook, which is one of my favorites. The cookbook is great because many of the recipes are designed to serve two (instead of four or six or even eight, like most recipes). Serve this with toasted baguette or crackers of just about any variety.

GOAT CHEESE, SUN-DRIED TOMATO, & PESTO TORTE

Recipe Notes

This appetizer may be made up to two days ahead and refrigerated. If you have any left over, toss with pasta for a light dinner, top on a baked potato, or spread onto focaccia bread and top with grilled vegetables for a second appetizer. I've tried this the day after with pasta and some shrimp, and it was delicious.

Ingredients

• 4 oz. goat cheese (one small log) at room temperature
• 8 oz. package cream cheese (I use light) at room temperature
• Coarse salt & black pepper
• 3/4 c. oil-packed sun-dried tomatoes, finely chopped
• 3 tbsp. tomato paste
• 1/2 tsp. balsamic vinegar
• 2/3 c. homemade or bottled pesto
  

Instructions

1. Stir together goat cheese and cream cheese in a medium bowl. Season with salt and pepper.

2. Combine 1/4 c. cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with additional salt and pepper to taste.

3. Line a two-cup ramekin or small bowl with plastic wrap. Extend plastic over the sides of the container. Spray plastic wrap with cooking spray.

4. Layer 1/2 goat cheese mixture in the bottom of the container, followed by pesto, then tomato-cheese mixture. Top with the remaining goat cheese mixture.

5. Fold plastic wrap over the final cheese layer and refrigerate until chilled, at least 1.5 hours.

6. Invert onto a platter and peel off plastic wrap. Garnish with basil leaves if desired. Serve with crackers and/or toasted baguette.

Braised Lamb Shanks

I promise, this Cooking Light recipe was actually really easy. You just need a lot of time at home to wait for it to braise. (For me, it was a good Sunday night activity.)

BRAISED LAMB SHANKS

Recipe Notes

I cut this recipe in half. I don't see how you can possibly fit four lamb shanks that large in one Dutch oven! Plus, lamb shanks can get expensive at the butcher counter....fast! Cooking Light suggests serving this over polenta, but I served mine over Yukon gold mashed potatoes and it was fabulous.

Nutritional Information (per 1 shank and 3/4 c. sauce)
254 calories - 11.4 g. fat - 25.9 g. protein - 3.5 g. fiber

Ingredients

• Four, 12-oz. lamb shanks, trimmed
• 4 garlic cloves, minced
• 3/4 c. dry red wine
• Two, 14.5-oz. cans petite diced tomatoes with basil, garlic, and oregano
• 1/4 c. chopped fresh parsley

Instructions

1. Heat a large Dutch oven over medium-high heat. Coat with cooking spray.

2. Sprinkle lamb with salt & pepper and add to pan. Cook 4 minutes on each side until browned.

3. Remove lamb from pan to a plate. Add minced garlic and saute 15 seconds. Add red wine and cook for 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes and cook 2 minutes more.

4. Return lamb to pan. Cover, reduce heat, and simmer for one hour on medium-low. Turn lamb over and cook for one additional hour until meat is done and very tender.

5. Place lamb on a plate and cover loosely with foil.

6. Skim fat from surface of sauce (there likely won't be much). Increase heat and bring to a boil. Cook 10 minutes or until thickened.

7. Return lamb to pan and cook 4 minutes or until lamb is thoroughly heated. Stir in parsley and serve.

Even though our dinner was great, we think that Sadie was the big winner last night. We gave her a lamb shank bone to work on after we were finished eating. Below is a picture of her dining on it on her "placemat".