WHITE HOT CHOCOLATE

3 cups half and half, divided

2/3 cup white chocolate baking chips
1 3-inch cinnamon stick
1/8 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp almond extract

Combine 1/4 cup of the half and half, the white chocolate chips, cinnamon stick, and nutmeg in a saucepan. Stir mixture over low heat until the chips are melted; discard the cinnamon stick.

Add the remaining half and half; stir until heated through.

Remove saucepan from the heat and add the extracts. Serve in mugs and sprinkle with ground cinnamon, top with mini marshmallows, whipped cream, or toppings of your desire.

file photo used for reference

STRAWBERRY-AVOCADO SALSA

3 cups diced strawberries

1 1/2 diced avocado

1/2 cup chopped cilantro

1/3 cup diced red onion

2 tbsp lime juice

2 tbsp minced jalapeno pepper

1 tbsp honey

1/8 tsp salt

In a bowl, combine all ingredients. Serve with tortilla chips or pair as a side to grilled chicken, steak, etc.

Yield: 6 servings

photo and recipe idea First for women 2023

MACARONI SALAD WITH DIJON

3/4 cup mayonnaise

1 tbsp red wine vinegar

1 tbs sugar

2 tsp Dijon mustard

1/4 tsp salt

1 pkg (12-oz) elbow macaroni, cooked, drained

1/2 cup diced tomatoes

1 sliced shallot

1/3 cup frozen peas, thawed

2 tbsp chopped chives

In a large bowl, whisk together the mayo, vinegar, sugar, Dijon, and salt. Gently fold in the macaroni, tomatoes, shallot, peas and chives.

recipe and photo First for women 20223

 

PINEAPPLE AND CHICKEN PIZZA

3 links sweet Italian chicken sausage

3 slices pineapple, each cut into 6 pieces

1 (10-oz) thin pizza crust

2/3 cup pizza sauce

1 cup shredded pepper jack cheese

1/2 cup walnut pieces

1 cup baby arugula

Heat oven to 450-degrees. 

Coat a large nonstick skillet with nonstick cooking spray, heat over medium heat. Add sausage and cook, turning, 7 to 8 minutes. Reduce heat to medium-low, Cover, cook 8-10 minutes. Remove from skillet. Add the pineapple pieces and cook 5 minutes over medium-high heat.

Slice sausage into 1/4-inch pieces. Place pizza crust on pizza pan (or baking sheet). Spread sauce over crust. Top with the sausage slices, pineapple and cheese. Bake about 10 minutes until hot and cheese is melted. Top with the walnuts during last 5 minutes of baking. Top with arugula. Cut into 6 pieces to serve.

file photo First for women 2023

RASPBERRY 'N' CREAM BLISS

 2 cups frozen raspberries

1 cup nonfat vanilla Greek yogurt

1/3 cup unsweetened vanilla almond milk

3 tsp maca powder

In a blender, puree all ingredients until smooth, divide among 2 glasses.

Yield: 2 servings

Note: There are some health benefits in this smoothie. The anthocyanins in raspberries are known to boost mood by 45%. Also, maca powder is known to reduce menopause symptoms, sharpen memory and help tame inflammation.

recipe & photo First for women 2023

ROSEMARY WATERMELON GRANITA

This recipe goes together quickly but it does require 8 hours in the freezer.

1/3 cup raw sugar

1 sprig fresh rosemary

4 cups seedless watermelon chunks

2 tbsp lemon juice

1 tsp grated lemon zest

In a small pot, combine sugar, 1/3 cup water and rosemary sprig over medium heat, bring to aa boil. Cook, stirring, until sugar is dissolved, 1 to 2 minutes. Remove from the heat and allow to cool. Strain. In a blender, puree watermelon with syrup. Stir in limon juice and zest. Pour into a 9-inch square pan. Cover and freeze 8 hours.

With a fork, scrape frozen mixture into flakes. Spoon into glasses and garnish as desired. Serve immediately.

recipe and photo First for women 2023

SPINACH-STRAWBERRY SALAD

1/3 cup sliced natural almonds

1/4 cup extra-virgin olive oil

2 tbsp lime juice

1 tbsp poppy seeds

2 tsp honey

1 tsp apple cider vinegar

1/2 tsp salt

1/4 tsp black pepper

2 cups strawberries

1 (5-oz) pkg baby spinach

1/3 cup thinly sliced red onion

In a small dry skillet over medium heat, cook almonds, stirring occasionally, until fragrant and toasted, about 3 minutes. Set aside.

In a jar with a tight-fitting lid, combine the olive oil, lime juice, poppy seeds, honey, vinegar, salt and pepper. Seal tightly and shake vigorously until well blended.

On a serving platter, arrange strawberries around edge. Mix spinach and onion in a bowl. Drizzle with dressing and gently coat until coated. Place spinach mixture in the center of the strawberries and sprinkle with the almonds.

Best served immediately.

Serves: 6 

recipe and photo First for women '23

BEAN AND BACON FIESTA DIP

This recipe was a prize-winner in the Pillsbury Bake-Off Contest in 2004.

8 slices bacon

1 can (16-oz) refried beans

1 can (4.5-oz) chopped green chiles, drained

1 cup frozen corn kernels

1 can black beans, drained, rinsed

1 jar Thick 'n' Chunky salsa

1 1/2 (6-oz) cups shredded Mexican cheese blend

Sour cream for garnish, if desired

Tortilla chips

Cook bacon until crisp, drain on a paper towel. Set 2 slices aside and crumble the remaining 6 slices.

Spray an 8-inch square microwaveable dish with cooking spray. In a medium bowl, mix refried beans, chiles, and bacon together. Spread evenly in the dish. Sprinkle the corn and black beans over the refried bean mixture. Pour the salsa over the top. Sprinkle the cheese over the salsa. Crumble the remaining 2 slices of bacon over the cheese.

Microwave, uncovered, on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream, if desired.  Serve dip warm with the tortilla chips. 

Yield: approximately 20 servings

Betty Crocker photo of this recipe

KALE AND PINEAPPLE SMOOTHIE

1 cup baby kale

1/4 cup plain or coconut fat-free Greek-style yogurt

1 cup frozen pineapple chunks

1/2 cup unsweetened vanilla coconut milk

1/2 cup fresh orange juice

Place all ingredients in a blender. Process on medium-low, using the tamper as necessary, until well combined. Increase speed to medium-high and blend until very smooth.

Yield: 1 serving

file photo for reference

 

ROASTED BUTTERNUT SQUASH WITH PECAN GINGER GLAZE

1 cup pecan halves, divided

1/4 cup granulated sugar
3 tbsp kosher salt, divided
2 tbsp ginger
6 lbs* butternut squash, peeled, seeded and cut into 1" cubes
2 tbsp extra virgin olive oil
1/3 cup honey
1/3 cup maple syrup
1 cinnamon stick
1/2 tsp orange zest
1/4 cup orange juice
1 tbsp red wine vinegar
2 tbsp grated fresh ginger

Preheat oven to 400 degrees.
Line 2 rimmed cookie sheets with aluminum foil

Spread the pecans onto one of the baking sheets and bake at 400 degrees for 5 minutes until lightly aromatic. Remove from baking sheet and set aside.

In a large bowl, combine sugar, 2 teaspoons of the salt, and the 2 tablespoons of ginger. Add the squash pieces and toss to coat evenly. Drizzle with the olive oil; stir to combine. Transfer half of the squash to each of the baking sheets, spreading out so pieces aren't touching. Bake 30 minutes at 400 degrees. Rotate pans after 15 minutes. When squash is tender it should pierce with the tip of a knife.

Meanwhile, combine the honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoon of the salt, vinegar and fresh ginger in a small saucepan. Bring mixture to a boil over medium-high heat. Reduce heat to medium and do a low boil until the mixture is syrupy.

Coarsely chop 1/2 cup of the pecans; add all pecans to the syrupy mixture.

To serve, place squash in a large bowl and toss with the syrupy pecan mixture. Serve immediately.

Yield: 8 servings
* 6 lbs will be approximately 3 medium sized squash

This is a Fisher Nut recipe with a file photo.