Pumpkin-Honey Beer Quick Bread

Cooking Light Recipe November 2008

14.6 ounces all-purpose flour (about 3 1/4 cups)
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/3 cup ground flax seed
1/2 cup water
2 1/2 cups sugar
2/3 cup apple sauce
1 bottle honey beer
1/2 cup egg substitute
1 (15-ounce) can pumpkin
Cooking spray

Preheat oven to 350°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

Combine 1/2 cup water and flaxseed.

Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

Lime Cake

1-1/2 cups all purpose flour
2 tsp baking powder
3/4 cup egg substitute (3 eggs)
1 cup sugar
2 tablespoons lime zest
1/2 cup lime juice
3 tablespoons butter, melted
1 tsp coconut extract
1 tsp vanilla extract
1/2 cup applesauce

Preheat oven to 350.

Combine lime zest with sugar.

In a large mixing bowl mix the sugar, butter, extracts, applesauce, lime juice, and eggs. Slowly mix in flour and baking powder.

Pour the batter in a loaf pan sprayed with cooking spray.

Bake 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool five minutes in pan then turn out of pan.

Slow Cooker Salsa Chicken

4 frozen chicken breasts
1 packet fajita (or taco) seasoning
1 16oz jar salsa
1 can cream of chicken soup

Spray slow cooker with cooking spray.

Sprinkle seasoning on both sides of chicken and place in crock pot.

Combine salsa and cream of chicken soup. Pour evenly over chicken.

Cook 6-1/2 hours on low. Remove chicken, shred, place back in sauce for an addition 30 minutes.

Butterscotch Bars

Original Recipe1 cup packed brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup fat free egg substitute
2 cups all-purpose flour
2 1/2 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda
Cooking spray
3/4 cup fat-free sweetened condensed milk
1 1/4 cups butterscotch morsels
1/8 teaspoon salt
1/2 cup peanuts, crushed

Preheat oven to 350°.

Combine sugar and butter in a large bowl. Stir in vanilla and egg. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined mixture will be crumbly. Place 3 cups oat mixture into the bottom of a 13 x 9–inch baking pan coated with cooking spray; press into bottom of pan. Set aside.

Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.

Chicken & Basil Calzones

RecipeCooking spray
2 garlic cloves, minced
1 pound ground chicken breast
3/4 cup prepared pizza sauce
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.

Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.

Smoky Baked Macaroni and Cheese

1 (14.5 oz) box elbow noodles
1 stick light butter
1/3 cup flour
1 teaspoon Penzey's Smoky 4S Seasoned Salt
1/4 tsp pepper
1-1/2 cups fat free buttermilk
1-1/2 cups skim milk
8 oz 2% Velveeta, cubed
4 oz block Smoked Gouda, shredded
4 oz block Smoked Cheddar, shredded

Topping:
2 tbsp light butter
1/4 cup panko bread crumbs

Preheat oven to 350.

Cook noodles according to direction on box. Drain.

While noodles are cooking melt butter in large deep sauce pan. Stir in flour seasoned salt and pepper. Slowly add in milks. Bring to a boil. Boil 2 minutes or until mixture thickens. Stir in Velveeta until melted. Slowly add in Gouda and cheddar. Stir until all the cheese is melted and smooth.

Pour cheese mixture over noodles. Stir until well combined. Pour in a casserole dish sprayed with cooking spray.

Melt 2 tbsp butter. Stir in panko bread crumbs. Spread evenly on top of noodles.

Bake 25-30 minutes or until topping is golden brown.

Monkey Bread

3 cans honey butter biscuits
3/4 cup sugar
1 tbsp cinnamon
6 tbsp butter
3/4 cup brown sugar
1/4 cup pecans
1/2 cup toasted coconut, divided
1 tbsp vanilla

Preheat oven to 350.

Spray bundt pan with cooking spray.

Mix sugar and cinnamon in ziploc bag.

Cut biscuits into quarters.

Shake biscuit pieces a few pieces at a time in cinnamon sugar. Place in pan. Once you get a layer sprinkle a few pecans and toasted coconut (reserve 1/4 cup of coconut); then add more biscuits and repeat.

In a saucepan over medium heat, melt the butter and brown sugar. Bring to a boil. Boil 1 minute. Stir in vanilla and remaining coconut. Pour over biscuits.

Bake 40 minutes. Cool in pan 5-10 minutes. Turn out on plate.

Chili Mac-N-Cheese

Original Recipe from Red Book Magazine February 2009
1 tbsp olive oil
1 large onion, diced
1 lb lean ground beef
1 tbsp hot mexican chili powder
1-1/2 tsp ground cumin
2-1/2 cups milk
1 can chicken broth
1 can cheddar cheese soup
2 cups elbow macaroni
2 cups shredded cheese

Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 4 minutes, until translucent.

Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink.

Stir in chili powder and cumin; cook, stirring, for 2 minutes.

Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes.

Stir in pasta; continue to cook, covered, 5 minutes.

Stir in cheese until melted and smooth.

Remove from heat; let stand 5 minutes or until pasta is fully cooked.

Fresh Fruit Parfaits

Original Recipe from Penzey's Catalog
8 Cups mixed fresh berries (if using blackberries, raspberries or blueberries, leave whole; if using strawberries, thinly slice
2 TB. vanilla sugar
12 oz. reduced fat or fat free cream cheese, softened
1-1/2 Cups powdered sugar
2 TB. lemon juice

Place all of the berries in a large bowl. Add the vanilla sugar, mix well and refrigerate.

In a mixing bowl, cream together the cream cheese and powdered sugar on low until smooth. Add the lemon juice. Mix on medium for 30-60 seconds. Scoop into a pastry bag if desired. A zip top bag works well too-you can cut the corner off and use it as a pastry bag. Refrigerate for at least 1 hour.

Line up 8 parfait or stemmed wine glasses. Spoon about 2 TB. of berries into each glass followed by 2 TB. of the lemon cream. Repeat until the glasses are filled to your liking.

Buttermilk Oven Fried Chicken

Original Recipe from Cooking Light January/February 20091 package boneless skinless chicken breasts, pounded and sliced into tenderloins
1 cup buttermilk
1/2 cup flour
1/2 cup crush corn flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

Preheat oven to 425°.

Combine buttermilk and chicken in a shallow dish, turning to coat.

Combine flour and corn flakes in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one piece of chicken at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.

Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan cook 2-3 minutes on each side or until golden brown.

Place chicken in 9 x 13 pan sprayed with cooking spray. Bake at 425° for 15-20 minutes or until a meat thermometer registers 165°.

Mexican Sloppy Joes

2 lbs lean ground beef
3 tablespoons dried minced onion
2 tablespoons Chili 3000 seasoning
2 cans rotel, drained then pureed
2 tablespoons mustard
2 tablespoons white vinegar

In a large deep skillet brown ground beef and onion; drain. Sprinkle with Chili 3000, stir for 1-2 minutes until meat is well coated. . Add the rotel, mustard, and vinegar. Cover and simmer on low 1 hour stirring occasionally.

Strawberry Buttermilk Waffles

4 cups all-purpose flour
1/4 cup
4 teaspoons baking powder
2 teaspoon baking soda
1/2 teaspoon salt
dash of nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla bean paste
4 cups buttermilk
2 cups butter, melted
4 large eggs
1 cup strawberry puree

Heat waffle iron.

Whisk together dry ingredients in medium bowl, set aside.

Combine buttermilk, butter, eggs, and strawberry puree in mixing bowl. Add in dry ingredients. Mix until well combined.

Spray waffle iron with cooking spray.

Bake in waffle iron according to manufacturer's directions.

Peanut Butter Banana Stuffed French Toast

Good Housekeeping January 2009
2 eggs
1/2 cup milk
1/2 cup peanut butter
8 firm slices cinnamon bread
1 tablespoon butter

In pie plate, with fork, beat 2 large eggs with 1/2 cup milk.

Spread 1/2 cup peanut butter on 8 slices firm bread.

Diagonally slice 1 banana and arrange on 4 bread slices; top with remaining bread to make 4 sandwiches.

Dip in egg mixture to coat.

Melt 1 tablespoon butter on medium in large skillet.

Add sandwiches and cook 6 minutes or until golden brown on both sides.

Drizzle with syrup.

Strawberry Crisp

Original Recipe
4 cups quartered strawberries
3 tablespoons brown sugar
1/4 cup regular oats
3 tablespoons all-purpose flour
3 tablespoons butter, melted
2 tablespoons chopped almonds, toasted

Preheat oven to 350°.

Coat 4 (8-ounce) ramekins with cooking spray. Place 1 cup strawberries in each ramekin.

Combine brown sugar, oats, flour, butter, and almonds; stir until crumbly. Sprinkle oat mixture over strawberries. Place ramekins on a baking sheet; bake at 350°for 20 minutes.