Honey BBQ Chicken Sweet Potato Cups

1 batch sweet potato biscuit dough

1 pack chicken breast, cooked & chopped

1/2 cup honey bbq sauce

1/2 cup shredded cheddar cheese

Preheat oven to 425. Grease a muffin pan with cooking spray.

Cut dough into biscuits. Press each biscuit into muffin pan forming a cup. Bake for 3 minutes. Remove from oven.

Mix chicken and bbq sauce. Spoon evenly into muffin cups. Sprinkle tops with cheese.

Bake 15-18 minutes or until done.

Sweet Potato Biscuits

Adapted from Baking From My Home To Yours page 26

1 cup all purpose flour

1 cup wheat flour

1 tablespoon baking powder

1 teaspoon salt

dash of cinnamon

dash of nutmeg

1 tablespoon Splenda Brown Sugar Blend

6 tablespoons nonfat plain yogurt

1 cup sweet potatoes, pureed

Preheat oven to 350. Spray a cookie sheet with cooking spray.

Whisk the flour, baking powder, salt, cinnamon, nutmeg, & brown sugar in mixing bowl. Using a pastry blender cut in the yogurt. Mix until the mixture is pebbly.

Add the sweet potatoes to the bowl. Using a fork stir until a soft dough forms. If it is really sticky add a little more four. With your hands knead the dough 4-5 times.

Lightly dust your work surface with flour and turn out dough. Dust the top of the dough very lightly with flour. Pat the dough out with your hands until it is about 1/2 inch high. Using a round biscuit cutter cut as many biscuits as you can. Gather the craps, pat out, and cut more biscuits.

**If you have trouble with the dough spray a spoon with cooking spray and drop the dough by large rounded spoonfuls onto the cooking sheet.**

Bake for 14-18 minutes, or until they are puffed and golden brown.

Especially Not Tonight Tini

Recipe from Therapy Marketplace and Cafe
1 oz vodka
1 oz amaretto
1 oz cheesecake liqueur
1 oz strawberry liqueur
cream
toasted almond
crushed graham cracker

Mix together toasted almond and graham cracker.

Moisten rim of martini glass. Roll in crushed graham cracker almond mixture.

Combine remaining ingredients in shaker. Pour into glass.

Brown Sugar & Honey Bananas

2 tablespoons nonfat plain yogurt
1 heaping tablespoon splenda brown sugar blend
1 tablespoon honey
1 banana, peeled and cut (cut in 1/2 lengthwise, then cut in 1/2 across)
Nonfat vanilla frozen yogurt

Stir together yogurt and brown sugar over medium high heat. When it starts to bubble stir in the honey then add the banana. Cook 4-5 minutes on each side. Serve over ice cream.

Chipotle Honey Cornbread Puffs

1 cup skim milk
1/4 cup nonfat plain yogurt
3 tablespoons All Whites (or 1 egg)
1-1/4 cups cornmeal
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup Splenda sugar blend
3 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons Chipotle Tabasco sauce
1 tablespoon honey

Heat pancake puff pan on stove over medium high heat. Spray generously with cooking spray.

Mix above ingredients. Spoon into wells. Do not fill more than 3/4 full. Cook 4-5 minutes. Flip. Cook an additional 4-5 minutes or until golden brown. Repeat with remaining batter.

Makes 28 puffs.

Basic Risotto

Recipe adapted from Giada de Laurentiis, Everyday Italian

2 cans fat free chicken broth (about four cups)

2 TBSP butter

2 tablespoons dried minced onion

1½ c. Arborio rice or medium-grain white rice

½ c. dry white wine

½ c. grated Parmesan cheese

½ tsp. salt, adjust to taste

½ tsp. pepper, adjust to taste

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.

In a large, heavy saucepan, melt two TBSP of the butter over medium heat.

Add onion; saute about 2 minutes.

Add the rice and stir to coat with butter; saute 2 minutes.

Add the wine and simmer until almost completely evaporated, about 3minutes.

Add ½ c. of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth ½ cup at a time. Stir constantly and allow each addition to absorb before adding the next, until rice is tender but still firm, about 20 minutes. If adding veggies add them with the last addition of the broth.

Remove from heat. Stir in cheese, salt, and pepper.

Transfer to a serving bowl and serve immediately.

Cinnamon Apple Puffs

1 cup reduced fat Bisquick
1-1/2 tablespoons All Whites
2/3 cup skim milk
1 tsp cinnamon
dash of nutmeg
apple butter

Heat pancake puff pan over medium-high heat. Spray generously with cooking spray.

Mix Bisquick, All Whites, milk, cinnamon, and nutmeg.

Put 1 tsp batter in each well. Cook 2 minutes. Add a dollop of apple butter to the center of each puff. Add 1 tsp of batter on top. Do not fill the wells more than 3/4 full. Cook 2 minutes. Flip. Cook 3 minutes. Remove from pan and serve immediately.

Makes 14 puffs.

BBQ Chicken Meatballs

1 package Trader Joe's Chicken Sausage (I used maple apple chicken)

1 cup pineapple chunks

3 tablespoons All Whites (or 1 egg)

1 cup Whole Wheat panko breadcrumbs

1/2 cup milk

bottle of bbq sauce

Preheat oven to 350. Spray a pan with Pam.

Grind chicken sausage links using KA meat grinder attachment. Combine chicken, pineapple, all whites, breadcrumbs, and milk in a mixing bowl. Use an ice cream scoop to form the mixture into meatballs.

Bake for 20 minutes turning once.

Remove from oven and place meatballs in crockpot. Pour a bottle of bbq sauce on top. Heat on low 3-4 hours.

Banana Apple Bread

For the apples:

2 tablespoons fat free plain yogurt
3 tablespoons firmly packed Splenda brown sugar blend
2 apples- cored and cut into 1/2-inch pieces (I used a fuji & granny smith)
½ teaspoon ground cinnamon
1 teaspoon vanilla extract

For the banana bread:
2 cups flour (I used 1/2 cup all purpose, 1-1/2 cups whole wheat)
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
½ teaspoon salt
½ cup fat free plain yogurt

½ cup Splenda Brown Sugar Blend
1/3 cup All Whites
¼ cup fresh orange juice
1 teaspoon vanilla
2 mashed bananas

Before you start:
Position a rack in the center of your oven and preheat the oven to 350°F. Lightly spray a loaf pan with Bakers Joy.

To make the apples:
Preheat a medium skillet over medium-high heat. Add the yogurt and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.

To make the banana bread:
In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream the yogurt and brown sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.

In a small bowl, combine the orange juice and vanilla.

Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.

Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 5 minutes before removing from pan to cool further.

Butterscotch Carrot Cake

Adapted from Bill's Big Carrot Cake in Baking: From My Home to Yours by Dorie Greenspan

Yields 10 servings

Ingredients:

For the cake:

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

¾ teaspoon salt

3 cups peeled baby carrots, shredded

1 cup coarsely chopped pecans, toasted

1/2 cup shredded coconut

½ cup butterscotch chips

1-1/2 cups Splenda Blend Sugar

1 cup apple sauce

3/4 cup All Whites (recipe calls for 4 eggs)

For the frosting:

8 ounces 1/3 less fat cream cheese, room temperature

1 stick ( 8 tablespoons) butter, at room temperature

4 cups confectioners' sugar

½ teaspoon vanilla extract

toasted shredded coconut (optional)

Getting ready:

Position the racks to divide the oven into thirds and preheat the oven to 325. Spray 3 cake pans with cooking spray.

To make the cake:

Whisk the flour, baking powder, baking soda, cinnamon and salt.

In another bowl, stir together the carrots, chopped nuts, coconut, and butterscotch chips.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the Splenda and apple sauce together on a medium speed until smooth. Add the eggs slowly and continue to beat until the batter is smooth. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently fold in the carrot mixture.

Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans.

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:

Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the vanilla.

To assemble the cake:

Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper, and put 1/3 of the frosting on top. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with 1/2 the remaining frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. Top the cake with toasted coconut, sprinkle them on now while the frosting is soft.Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Serving:

This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's even better with vanilla ice cream or some lemon curd.

Storing:

The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it's firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

Butter Apple Flambe

3 tablespoons butter

3/4 cup Splenda brown sugar blend
1 teaspoon cinnamon

1/4 cup apple pucker

2 large apples, cored & sliced (peel if desired)

1/4 cup butter shots
ice cream

Combine the butter, sugar, and cinnamon in a skillet.

Place the pan over medium-high heat on top of the stove, and cook, stirring, until the sugar dissolves.

Stir in the apple pucker, then place the apples in the pan. Cook five minutes on each side. Then carefully add the butter shots. Continue to cook the sauce until the butter shots is hot, then tip the pan slightly to ignite the liquor.

When the flames subside, lift the apples out of the pan and put on top of the ice cream. Generously spoon warm sauce over the top and serve immediately.

Pumpkin Pie Bread

1/2 tablespoon dry yeast
1-1/2 tablespoons sugar
2/3 cup warm water
1/2 cup warm milk
1-1/2 tablespoons nonfat plain yogurt
1/2 tablespoon salt
1/2 teaspoon pumpkin pie spice
1-1/2 tablespoons All Whites
3 to 3-1/4 cups bread flour, plus extra as needed

For the filling:
1/3 cup Splenda Brown Sugar Blend
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup pumpkin

In food processor work bowl combine 2 cups flour, yeast, salt, sugar, and pumpkin pie spice. Slowly add in water, milk, yogurt, & egg.

Slowly add in remaining flour until a dough ball forms that pulls away from the sides of the bowl. Process an additional 45-60 seconds.

Transfer the dough to a bowl sprayed with cooking spray and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1-1/2 hours.

Lightly spray the bottom and sides of a loaf pan. Turn the dough out onto a lightly floured board. Roll into an 8 x 12 rectangle. Spread filling, leaving a 1 inch border on all the sides. Beginning at the narrow end, tightly roll up rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise until about 1 inch above the rim of each pan, 1 to 1-1/2 hours.

Preheat the oven to 450. Bake the loaf for 10 minutes.

Reduce the heat to 350 and bake about 20-25 minutes more. Bake until the crust is golden brown and the bottom sounds hollow when tapped.

Hashbrown Casserole II

1 tablespoon dried minced onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 package frozen hash browns, thawed
1 can cream of chicken soup
8 ounces light processed cheese, cubed (such as Velveeta Light)
1 cup fat free sour cream
Cooking spray
1 cups cornflakes, coarsely crushed

Preheat oven to 350°.

Combine first 4 ingredients in a large bowl; toss well.

Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well.

Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes on top of potato mixture.

Bake at 350° for 1 hour.

***Add meat and veggies to make it a one dish meal.***

Diet Soda Cake

1 can diet soda
1 box cake mix, any flavor

Combine and bake according to directions on box.

(Cake pictured was made in a ramekin)

Bananas Foster

Recipe from http://whatscookingamerica.net/Fruit/BananaFoster.htm

1/4 cup (1/2 stick) butter
1 cup brown sugar

1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum

ice cream

Combine the butter, sugar, and cinnamon in a skillet.

Place the pan over medium-high heat on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan.

When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.

When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.

Generously spoon warm sauce over the top of the ice cream and serve immediately.

Cheesy Chicken Spaghetti

Adapted from Cooking with Paula Deen march/April 2008

1 pound ground chicken (or pack of chicken breasts boiled and shredded)

1 tablespoon dried chopped onion
1/2 block cubed velveeta

1 jar of spaghetti sauce

1 cup chicken broth (I measured out 1 cup and put the rest of the can in with the water for the pasta)

1 can cream of mushroom soup

8 oz spaghetti

Brown chicken with onion.

Cook and drain pasta.

Preheat oven to 350. Spray an 8 x 8 pan with cooking spray.

In a large pot stir together cheese, soup, tomato sauce, broth, and chicken stirring occasionally until cheese is melted. Remove from heat and gently mix in spaghetti.

Bake 30 minutes, or until hot and bubbly.

Marshmallows

Recipe from Baking From My Home To Yours page 404-405

Recipe picture is the pumpkin spice marshmallows...YUM!

Makes about 1 pound marshmallows

Ingredients:
About 1 cup cornstarch
2 tablespoons light corn syrup
2 1/4-ounce packets unflavored gelatin
3 large egg whites, at room temperature (I used All Whites)
3/4 cup cold water
1 tablespoon pure vanilla extract
1 1/4 cups sugar

GETTING READY: Line a rimmed baking sheet -- choose one with a rim that is 1 inch high -- with parchment paper and dust the paper generously with cornstarch. Have a candy thermometer at hand.

Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup -- without stirring -- until it reaches 265 degrees F on the candy thermometer, about 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites.

In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)

Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy -- don't overbeat them and have them go dull.

As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla.

Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to a short end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won't fill the pan. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I use custard cups).

Dust the top of the marshmallows with cornstarch and let the marshmallows set in a cool, dry place. They'll need about 3 hours, but they can rest for 12 hours or more. (I let them sit about 8 hours.)

Once they are cool and set, cut the marshmallows with a pair of scissors or a long thin knife. Whatever you use, you'll have to rinse and dry it frequently. Have a big bowl with the remaining cornstarch at hand and cut the marshmallows as you'd like -- into squares, rectangles or even strips (as they're cut in France). As each piece is cut, drop it into the bowl. When you've got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.

SERVING: Put the marshmallows out and let everyone nibble as they wish. Sometimes I fill a tall glass vase with the marshmallows and put it in the center of the table -- it never fails to make friends smile. You can also top hot chocolate or cold sundaes with the marshmallows.

STORING: Keep the marshmallows in a cool, dry place; don't cover them closely. Stored in this way, they will keep for about 1 week -- they might develop a little crust on the outside or they might get a little firmer on the inside, but they'll still be very good.

Playing Around:
RASPBERRY MARSHMALLOWS: Fruit purees are excellent for flavoring these candies.
For raspberry marshmallows, you'll need a generous 1/3 cup of puree; reduce the vanilla extract to 1/4 teaspoon. After the batter is mixed, gently fold in the puree with a rubber spatula. You can use the same measurements and technique for other purees, such as strawberry, mango and passion fruit.

CAPPUCCINO MARSHMALLOWS: Sift 1/4 cup unsweetened cocoa powder, 2 tablespoons instant espresso powder and 1/2 teaspoon ground cinnamon together into a small bowl. Stir in 1/3 cup boiling water and mix until smooth. Reduce the vanilla extract to 1/2 teaspoon, and add it to the espresso mix. After you add the sugar syrup and gelatin to the meringue, beat in the espresso mixture and continue.

LIGHT CHOCOLATE MARSHMALLOWS: Melt 3 ounces bittersweet or semisweet chocolate and stir in 2 1/2 tablespoons unsweetened cocoa powder. Reduce the vanilla extract to 1/4 teaspoon, and after the marshmallow batter is mixed, fold in the chocolate mixture with a large rubber spatula.

PUMPKIN SPICE MARSHMALLOWS: Whisk together 1/2 cup canned unsweetened pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, a pinch of freshly grated nutmeg and a pinch of ground allspice. After the marshmallow batter is mixed, fold in the spiced pumpkin with a large rubber spatula.

What I did with the marshmallows:
-Ate a few while cutting & coating
-Broke a graham cracker in two, put marshmallow in between, microwaved for 20 seconds
-Made rice krispies treats

PB & Banana Ice Cream

1/2 cup roasted unsalted cashews

1 tablespoon honey

2 bananas, pureed

1 banana, sliced

1-1/2 cups fat free half and half

1-1/2 cups skim milk

1 tablespoon vanilla

In a food processor combine cashews and honey. Process until it looks like peanut butter. Add pureed bananas and process until combined.

In a separate bowl combine half and half, milk, and vanilla. Stir in peanut butter mixture.

Pour into ice cream maker. Run for 15 minutes. Add sliced banana. Continue running machine 5-10 minutes or until desired consistency.

Pumpkin Casserole

1 can pumpkin
1 cup milk
1/2 cup Splenda
1/2 cup flour
2 eggs
1 teaspoon vanilla extract
3 tablespoons butter, melted
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Preheat oven to 350.

Combine above ingredients. Place in ramekins.

Topping:
Coconut
Mini Marshmallows

Sprinkle tops with coconut. Top with mini marshmallows.

Bake for 30 minutes.

Peanut Butter Pockets

1 can (14 oz.) Fat Free sweetened condensed milk

3/4 cup reduced sugar Peanut Butter
2 cups all-purpose reduced fat Bisquick

1 teaspoon vanilla extract

Preheat oven to 375°F.

Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add Bisquick and vanilla; blend well.

Shape into 1-inch balls. Place 2 inches apart on parchment paper lined cookie sheets.

Using the back of your thumb make an indention in the center of the cookie. Fill it with whatever you would like. (I used strawberry jelly, marshmallows, coconut, honey, heath bits, caramel bits, & bananas.)

Bake 8 minutes or until very lightly browned (do not over bake).

Remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container.

Butter Substitute

Use nonfat yogurt in place of butter

Cheesy Garlic Herb Swirl Bread

Adapted from http://amberskitchen.blogspot.com/

2 cups bread flour

1-1/4 cups wheat flour

1 tbsp sugar

1 pkg (2 1/4 tsp) active dry or quick-rise yeast

1/2 tsp salt

1 cup very warm water

2 tbsp butter, melted

Swirl Ingredients:

Spray butter

1 tbsp garlic, minced

1 tbsp Italian seasoning

1/2 cup Parmesan cheese

Combine 2 cups bread flour, sugar, yeast and salt in food processor. With processor running add in water and butter. Add in remaining flour 1/4 cup at a time until the dough is moist but not sticky. After a dough ball forms run an additional 45-60 seconds.

Transfer the dough to a bowl sprayed with cooking spray and turn dough over to coat. Cover the bowl loosely with plastic wrap and let rise in a warm place until doubled in bulk, 40 to 45 minutes.

Grease a 9x5-inch loaf pan.

Punch down the dough and place onto lightly floured work surface. Roll the dough into a large rectangular no more than 9" wide. Spray generously with spray butter, spread garlic, and sprinkle Italian seasoning leaving 1/2 edge all around to help seal loaf. Sprinkle Parmesan cheese over top of butter mixture.

Tightly roll dough up into cylinder shape, pinching and tucking ends to form a tight seal and pinching seam to seal. Place seem side down into prepared pan. Cover with plastic wrap sprayed with cooking spray.

Let rise in a warm place until doubled in bulk, 20 to 45 minutes.

Preheat the oven to 450.

Bake the loaf for 10 minutes. Reduce the heat to 350 and bake about 30 minutes more. Bake until the crust is golden brown and the bottom sounds hollow when tapped.

Remove the loaf from the pan to a rack and let cool completely before slicing.

Cookies & Cool Whip

Recipe from Dawn McGuire

1 package Cookies
1 large tub Cool Whip
1 glass milk

Dip the cookies in milk, layer them on whatever size pan you want. Spread a layer of cool whip, repeat, ending with a layer of the cookies. Let it chill in the fridge for at least an hour to set.

Beer & Cheddar Risotto

Recipe adapted from http://recipes.sparkpeople.com

2 tbsp butter
1 tbsp minced garlic
2 cups Arborio rice
1 bottle beer
49.5 oz chicken broth
1 cup cheddar cheese, shredded
1/3 cup Parmesan cheese, shredded
1/4 tsp cayenne pepper
ground pepper to taste

Simmer chicken broth in a pot over medium-high heat.

In another pot turn heat to medium-low. Add butter; heat until melted. Add garlic, turn up the heat to medium high and saute for 1 minute. Add rice and saute for 2 minutes, stirring constantly. Add beer, turn the heat to high, stir until absorbed. Add chicken broth 1/2 cup at a time, allowing each addition to absorb before adding the next, stir constantly. This should take about 25 minutes.

Remove from heat stir in cheeses, cayenne pepper, and ground pepper.

Apple Butter Mini Muffins

1/2 cup nonfat plain yogurt
1/2 tsp. vanilla extract

2 eggs

1 cup all-purpose flour
1/2 cup wheat flour

1/2 tsp. cream of tartar

1/2 tsp. baking soda

1 cup apple butter

1/4 cup sour cream

Preheat oven to 350 degrees.

Grease a mini muffin pan with cooking spray.

In a large mixing bowl mix the yogurt and vanilla. Add the eggs one at a time, beating well after each addition.

In a medium bowl sift together the flour, cream of tartar, and baking soda. Slowly add to yogurt mixture.

Add in apple butter and sour cream. Mix well.

Spoon into muffin pan.

Bake for 15-18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Pineapple Coconut Mini Muffins

1/2 cup nonfat plain yogurt
1/4 cup Splenda

1/2 tsp. vanilla extract

2 eggs

1 cup all-purpose flour
1/2 cup wheat flour

1/2 tsp. cream of tartar

1/2 tsp. baking soda

1 tsp cinnamon

1 cup crushed pineapple

1/2 cup coconut

1/4 cup sour cream

Preheat oven to 350 degrees.

Grease a mini muffin pan with cooking spray.

In a large mixing bowl cream the yogurt, Splenda, and vanilla. Add the eggs one at a time, beating well after each addition.

In a medium bowl sift together the flour, cream of tartar, baking soda, and cinnamon. Slowly add to yogurt mixture.

Add in pineapple, coconut, and sour cream. Mix well.

Spoon into muffin pan.

Bake for 15-18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Strawberry Banana Mini Muffins

1/2 cup nonfat plain yogurt

1/4 cup Splenda
1/2 tsp. vanilla extract
2 eggs
1 cup all-purpose flour

1/2 cup wheat flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup strawberry preserves (I used Smuckers Sugar Free)
1/4 cup sour cream
1 ripe banana, slightly mashed

Preheat oven to 350 degrees.

Grease a mini muffin pan with cooking spray.

In a large mixing bowl cream the yogurt, Splenda, and vanilla. Add the eggs one at a time, beating well after each addition.

In a medium bowl sift together the flour, cream of tartar, and baking soda. Slowly add to yogurt mixture.

Add in strawberry preserves, sour cream, and banana. Mix well.

Spoon into muffin pan.

Bake for 15-18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

The Most Extraordinary French Lemon Lime Cream Tart

Adapted from Baking From My Home To Yours (Page 331-333)
1/2 cup Splenda sugar blend
Zest of 4 limes
3/4 cup All Whites (4 eggs)
1/2 cup fresh lime juice
1/4 cup lemon juice
2 sticks lite butter, softened & cut into tablespoon pieces

9 inch tart shell (I used a recipe out of Betty Crocker Most Requested Recipes: Brunch and made it in a pie plate because I don't have a tart pan)

Have a thermometer, a strainer, and a blender at hand. Bring a few inches of water to simmer in a saucepan.

Put the Splenda and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the Splenda and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lime and lemon juice.

Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the cream until it reaches 180 degrees. As you whisk - you must whisk constantly to keep the eggs from scrambling - you'll see the cream will start out light and foamy, then the bubbles will get bigger, and then, ad it gets closer to 180 degrees, it will start to thicken and the whisk will leave tracks. Heads up at this point - the tracks mean the cream is almost ready. Don't stop whisking or checking the temperature. It could take up to 10 minutes.

As soon as it reaches 180 degrees, remove the cream from the heat and drain it into the container of the blender; discard the zest. Let the cream stand, stirring occasionally, until it cools to 140 degrees, about 10 minutes.

Turn the blender to high and add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going - to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend the cream for another 3 minutes.

Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight. (The cream will keep in the fridge for 4 days or in the freezer for up to 2 months.)

When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the shell. Serve the tart, or refrigerate until needed.

Notes:
I made the cream the night before and put it in the fridge. It didn't thicken up as much as I would have liked it to. I assembled the tart and stuck it in the freezer to firm it up. It worked great!

Easy Pie/Tart Crust

Adapted from Betty Crocker Most Requested Recipes: Brunch

1 (8 oz) bag Animal Crackers (I used 3 small bags since we have them in bulk)
1/3 cup butter, melted
1 tsp ground cinnamon
1 tablespoon Splenda

Preheat oven to 350.

Place animal crackers in a food processor; cover and process about 1 minute or until crumbs are finely ground.

In medium bowl, mix cracker crumbs, butter, cinnamon, and Splenda. Press mixture in bottom and up side of ungreased 9 inch tart pan with removable bottom. (I used a pie dish because I don't have a tart pan.)

Bake 8-12 minutes, or until golden brown. Cool completely.

Sourdough Bread

From Williams-Sonoma Bread Cookbook 2002

1-1/2 cups warm water

4 teaspoons active dry yeast

1 cup sourdough starter

1 tablespoon honey

6 cups bread flour, plus extra as needed

1 tablespoon butter, melted (I used I Can't Believe It's Not Butter spray)

2 large eggs

2-1/2 teaspoons salt

2 tablespoons cornmeal mixed with 2 tablespoons flour

In a heavy-duty mixer fitted with the whisk attachment, combine the water, yeast, sourdough starter, and honey. Beat on low speed until smooth, about 1 minute. Cover with plastic wrap and let stand at room temperature until doubled in bulk, about 1 hour.

Switch to paddle attachment and stir the starter mixture on low speed. Add 3 cups of the flour, the butter, eggs, and salt. Beat on medium-low speed until smooth, about 1 minute. Add 2 more cups of the flour and beat for 2 minutes.

Switch to the dough hook. Beating on low speed, add the remaining flour 1/2 cup at a time, until a very soft dough forms that pulls away from the sides of the bowl. Knead on low speed, adding flour 1 tablespoon at a time if the dough sticks, until smooth, springy, and moist, about 6 minutes.

Scrape down the sides of the bowl. Spray the bowl with cooking spray and turn the dough to coat it. Cover loosely with plastic wrap and let rise at room temperature until slightly more than doubled in bulk, 1-1/2-2 hours.

Line 3 baking sheets with parchment paper and sprinkle with the cornmeal mixture. Turn the dough out onto a lightly floured board. Divide the dough into 3 equal portions and shape each into a tight, round loaf. Place the loaves on the prepared sheets. Sprinkle the tops with flour and rub it in. Cover loosely with a double layer of plastic wrap and let rise in the refrigerator 8-12 hours.

Place a baking stone on the bottom oven rack and preheat the oven to 450. Using a knife place 3 gentle slashed across the top of each loaf. Place one loaf on the baking stone (keep it on the parchment paper). Bake for 10 minutes. Reduce the heat to 400 and bake an additional 20-25 minutes, or until the loaf is golden brown. Cool on wire rack. Repeat process for remaining loaves.

Notes:

The recipe says to put the loaves on 1 pan 4 inches apart. I don't have a pan that big so I used individual baking sheets. I also only have one round baking stone so that is why they were baked separately.

Sugar 'n Spice Fruit Dip

From Betty Crocker Brunch Magazine

1 tablespoon packed brown sugar or honey
1/4 tsp cinnamon
dash of nutmeg
2 (6 oz) containers vanilla yogurt

Combine ingredients. Scoop into serving bowl. Top with additional cinnamon.

Double Apple Bundt Cake

Adapted from Baking From my home to yours (pg 184-185) 2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
10 tbsp butter, softened (I use Blue Bonnet Light)
1-1/2 cups Splenda Sugar Blend
2 eggs (I use All Whites)
1 cup apple butter
2 apples, cored and chopped (I used Fugi and Granny Smith)

Preheat oven to 350. Spray a Bundt pan with cooking spray.

Stir together the flour, baking powder, baking soda, spices, and salt. Set aside.

Using a mixer beat the butter and Splenda sugar blend on medium speed, scraping the bowl as needed, for 3 minutes or until the mixture is smooth, thick, and pale.

Add the eggs one at a time, beating for about a minute after each addition.

Reduce the mixer speed to low and beat in the apple butter. Still on low, add the chopped apples and mix to completely blend.

Add the dry ingredients, mixing only until they disappear in the batter.

Pour the batter into the Bundt pan and smooth the top of the batter with a rubber spatula.

Bake for 50-55 minutes, or until a cake tester inserted in the deepest area of the cake comes out clean. Transfer the pan to a rack to cool for 5 minutes before unmolding and cooling the cake.

Butterscotch Ice Cream

Recipe from Cuisinart

2 cups fat free half & half

1 cup skim milk

2 small packages Butterscotch Sugar Free Jello Instant Pudding

Stir together half and half, milk, and pudding. Pour in ice cream maker. Churn for 25 minutes.

Caramel Dip

Recipe from www.thatsmyhome.com

1 pkg. caramels bits
1 (14-oz.) can sweetened condensed milk
1 C. shredded coconut
1/2 C. pecan pieces

Place unwrapped caramels into slow cooker and add condensed milk, coconut and pecan pieces.

Cook on Low for 1 1/2 hours, stirring at the end of the first 30 minutes and again near the end of cooking time. When caramels are melted, the dip is ready to serve.

You can keep it on Low for another couple of hours if it's stirred frequently.

The recipe can easily be doubled if you need to make a larger amount; however, it will take slightly longer to melt the caramels to the proper consistency.

Cheesy Chicken Cups

Recipe adapted from Weight Watchers
buttermilk biscuits (reduced fat can or homemade-uncooked)
2 chicken breasts, cooked and minced
1 can Healthy Request cream of chicken soup
3/4 C. 2% cheddar cheese, shredded
1 tsp dried parsley flakes
1/2 tsp black pepper
optional -2 cups broccoli, cooked & chopped

Preheat oven to 400.

Place each biscuit into a muffin pan.

Press the biscuits into the holes (and up the sides) to form cups.

In a bowl, combine chicken, soup, cheese, parsley, pepper, and broccoli (if using). Mix well.

Spoon evenly into cups.

Bake 20 minutes, or until biscuits are golden brown

Notes:
Original recipe called for canned biscuits and said to bake 12-15 minutes. I made biscuits and it took about 20 minutes.

Overnight Buttermilk Biscuits

Adapted from http://www.allrecipes.com/

4 cups self-rising flour
2 tablespoons Splenda
2/3 cup butter
2 tablespoons lemon juice
Skim Milk

In a 2 cup liquid measuring cup pour in the lemon juice. Add enough milk to make two cups. Let stand five minutes.

In a food processor combine flour, Splenda, and butter until the mixture is the texture of cornmeal. With food processor running add in the milk mixture and process until a soft dough forms.

If the dough is really sticky add a little more flour a tablespoon at a time.

Put in a floured bowl, cover, and refrigerate overnight.

Preheat oven to 425.

Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high.

Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.

Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

Tex-Mex Macaroni & Cheese

Recipe adapted from Better Homes & Gardens April 2008

12 oz. noodles

1 can cream corn

1 can Rotel

8 oz Light Velveeta cheese, cubed

1/2 tsp chili powder

1/4 tsp salt

In a large pot cook macaroni noodles, drain and set aside. In same pot stir in corn, Rotel, cheese, chili powder, and salt. Heat to boiling, stirring until cheese melts. Stir in macaroni.

Butternut Squash Casserole

1 large butternut squash
1/2 cup sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
1/3 cup all-purpose flour
3 eggs
1 tsp cinnamon

1/2 tsp nutmeg

TOPPING:
1 sleeve graham crackers, crushed (can also use vanilla wafers or animal crackers)
1/4 cup butter, melted
1/2 cup brown sugar

Preheat oven to 425.

Slice butternut squash in half lengthwise. Scoop out pulp and seeds. Roast in oven 45-50 minutes on foil lined cookie sheet. Scoop out inside of squash and puree.

In a bowl combine butternut squash puree, white sugar, milk, vanilla extract, salt, flour, eggs, 3 tablespoons melted margarine, cinnamon, and nutmeg.

Spray an 8 x 8 dish with cooking spray. Spread squash mixture evenly in dish.

Bake in preheated oven for 35-45 minutes, or until set.

In a medium bowl combine crushed cookies, 1/4 cup melted butter and brown sugar. Crumble over top of cooked casserole and return to oven to brown for about 10 minutes.

Notes: Recipe calls for a 9 x 13 pan. I used this the first time I made it. I changed the recipe to use an 8 x 8 pan to make it a little thicker.

Buttermilk Substitute

From www.cdkitchen.com

1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Let stand five minutes

Baked French Toast Casserole

Adapted from Paula Deen

1 loaf French bread (took 2 homemade loaves to get 20 1 inch slices)

1-1/2 cups All Whites (8 eggs)

2 cups fat free half-and-half

1 cup skim milk

2 tablespoons Splenda Sugar Blend

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 11 x 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.

Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1 stick butter

1/2 cup packed light brown sugar

3/4 cup chopped almonds

1 tablespoons brown sugar corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Caramel Apple Banana Blondies

½ stick butter, melted

1 cup Splenda brown sugar blend

3 tbsp All Whites

1 teaspoon vanilla

pinch salt

1 cup flour (1/2 wheat, 1/2 white)

1/2 teaspoon baking powder

1/2 cup banana puree

1 apple, cored and chopped

1/2 cup caramel bits

Preheat oven to 350 degrees.

Spray an 8×8-inch pan with Pam.

Mix melted butter with brown sugar; beat until smooth. Beat in egg and then vanilla extract. Add salt. Stir in flour. Mix in banana, apple, and caramel.

Pour into prepared pan. Bake for 25-30 minutes, or until set in the middle.

French Bread

Adapted from http://bakingdesserts.suite101.com/

2 packages active dry yeast

2-1/2 cups warm water

1 tsp sugar

3 cups all purpose flour

3 cups wheat flour

3/4 tsp salt

Spray butter

Mix water, yeast, and sugar in a measuring cup. Let stand 10 minutes.

In a food processor mix 1 cup wheat flour, 1 cup all purpose flour, and salt. Slowly add in yeast mixture until blended. Let rise in work bowl for 30 minutes.

With food processor running add in remaining flour (2 cups wheat, 2 cups all purpose). After a dough ball forms run an additional 45 seconds.

Form the dough into a loaf and place on a lightly floured surface. Spray a piece of plastic wrap with cooking spray and cover dough. Let rise until doubled in size, about one hour.

Punch down the dough. Divide it in half.

Roll dough into a 12x6 rectangle. Starting with the larger side roll up tightly. Seal seams and edges by pinching. Repeat with remaining dough.

Grease a cookie sheet and sprinkle with cornmeal. Place loaves on prepared sheet seam side down. Cover and let rise until doubled, about 1 hour.

Preheat oven to 425.

Spray loaves with spray butter. Using a sharp knife place slashes about 1-1/2 inches apart on top of dough.

Bake 25-30 minutes, or until loaves are golden brown. Cool on wire rack.