BROWN RICE ALMONDINE WITH APPLE

Use this recipe as a side dish to a lean protein item or as stuffing for poultry.

1/3 cup slivered almonds
2 tsp butter
2 medium-size tart apples, cored and diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 tsp poultry seasoning
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
3 cups cooked brown rice (cooked according to package directions using chicken broth)

Melt the butter in a large skillet over medium-high heat until lightly browned.  Add the apples, onion, celery, poultry seasoning, thyme, and pepper; cook until crisp tender.  Stir in the rice and cook until mixture is
heated through. 

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SPICY SALMON PATTIES

1 can (14 3/4-oz) flaked salmon

1 cup crushed Triscut Thin Crisps Chile Pepper Flavor
1 large egg
1 tsp dried onion flakes
1/2 tsp garlic powder
1 tbsp canola oil

Pour about a third of the juices from the salmon; pour remaining juices and salmon into a medium mixing bowl and flake with a fork.  Stir in the egg, mixing well.

Add the Triscut crumbs, onion flakes, and garlic powder to the salmon/egg mixture; mix together well.  Shape the mixture into 4 large or 6 small patties.

Heat the oil in a large nonstick skillet over medium heat.  Add the salmon patties to the hot skillet and cook 4 to 5 minutes per side until cooked through and browned.

Note: If you like more spice, add 1/4 teaspoon chili powder.

VEGETABLE SLAW

1/2 medium-size cabbage

1/4 medium-size cauliflower

1 medium zucchini

1 stalk celery

1 medium carrot

1/2 cup sour cream

1/3 cup bottled creamy cucumber salad dressing

1 tsp poppy seed

Dash of bottled hot pepper sauce

Reserve 4 nice cabbage leaves to line the bowl.

Cut the cabbage head into quarters and shred 2 of them. (Reserve remaining two for another use.)  Cut the cauliflower into small florets or slice if desired. Cut zucchini lengthwise in half then cut into slices, Thinly bias-slice the celery and shred the carrot.

In a bowl, combine the cabbage, cauliflower, zucchini, celery and carrot.  For dressing, in a small bowl stir together the sour cream, salad dressing, poppy seed and hot pepper sauce. Pour dressing over the vegetables and toss to coat. Cover and refrigerate for 2 to 6 hours. Serve in a acabbage leaf-lined bowl, if desired.

Yield: 8 servings.

file photo for reference - not this exact recipe

EASY APPLE TART

2 1/2 lbs Granny Smith apples, peeled & thinly sliced

2 tbsp lemon juice
1/4 cup granulated sugar
1/3 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup butter, softened
1 9-inch pie crust, unbaked
1 egg white
1 tbsp water

Preheat oven to 400 degrees.
In a large bowl combine the apples, lemon juice, and granulated sugar; set aside.

In mixer bowl, combine the brown sugar, flour, cinnamon, and butter; mix on low until crumbly; set aside.

Roll pie crust out to a 13-inch circle and transfer to a baking sheet - a solid pizza pan works great - okay for pastry to hang over the edge.

Mound the apples into the center of the pastry leaving a 2-inch border of dough all the way around.  Sprinkle the cinnamon mixture over the apples.  Fold the edges of the pastry up over apples, pleating as needed to snugly surround apples.  Pastry will not totally cover apples!  Gently press the pastry onto the apples to shape.  Combine the egg white and water; brush lightly over the crust.  Sprinkle very lightly with additional granulated sugar if desired.

Bake at 400 degrees about 30 minutes until the crust is lightly browned and the apples are tender to a fork.  Remove from oven and cool on baking sheet atop a wire rack.  Do not attempt to cut for 10 to 15 minutes.

Best served warm.

file photo for reference only

ORANGE-CHICKEN QUINOA

2 tsp canola oil

1 lb thin-sliced boneless skinless chicken, cut into strips
1 cup water
1/2 cup uncooked quinoa
1 tbsp cornstarch
1 cup fresh orange juice
1 tbsp reduced-sodium soy sauce
1 tbsp grated fresh ginger
1/2 cup sliced green onion
1 cup sliced carrots
6-oz snow peas, ends cut off
1/4 tsp red pepper flakes

Heat the canola oil in a large skillet or wok over medium-high heat. 

Add the chicken to the hot oil and cook, stirring, about 6 minutes until no longer pink.  Remove from the skillet and keep warm.

Meanwhile, put the water and quinoa in a medium saucepan and bring to a boil.  Reduce to simmer, cover, and simmer until all water is absorbed.  This will take about 12 to 15 minutes.

Whisk the cornstarch, orange juice, and soy sauce together; add to the skillet.  Bring back to a simmer, stirring often.  Add the ginger and onion; cook a couple of minutes while stirring.  Add the carrots and snow peas; simmer 3 to 4 minutes just until crisp tender.  Add the chicken back to the skillet and heat through.  Turn off heat and let stand about 3 to 5 minutes before serving.

To serve, place the quinoa on serving plate and top with the chicken mixture.  Sprinkle with the red pepper flakes.

Yield: 4 servings.
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CHEESY BACON STUFFED MUSHROOMS

12 large (about 1 lb) fresh mushrooms, cleaned

1/2 pkg (8-oz size) cream cheese, softened
4 slices bacon, cooked, drained on paper towels & crumbled
1 garlic clove, minced
1/2 cup shredded sharp cheddar cheese
1 tbsp chopped parsley

Preheat oven to 350 degrees.
Set out a shallow baking dish large enough to hold mushrooms in a single layer.

Remove and discard mushroom stems (or save for another use if desired).

In a small bowl combine the cream cheese, bacon, garlic, cheese, and parsley; spoon into the mushroom caps.  Place mushrooms with the filled sides up into the shallow baking dish.

Bake at 350 degrees for 15-20 minutes until heated through and cheese is melting.

file photo for reference

BLACK BEAN & CHICKEN ENCHILADA LASAGNA

2 cans (10-oz each) enchilada sauce

12 (6-in) tortillas

2 cups coarsely shredded rotisserie chicken (leftover chicken or turkey works well, too)

1 small onion, chopped

1 can (15-oz) black beans, rinsed and drained

3 cans (4-oz each) whole green chilies, drained and coarsely chopped

3 cups crumbled queso fresco or shredded Mexican cheese blend

2 medium ripe avocados

2 tbsp sour cream

2 tbsp lime juice

1/2 tsp salt

Chopped fresh tomatoes for garnish

Chopped fresh cilantro for garnish

Preheat oven to 350-degrees. Spread 1/2 cup enchilada sauce over the bottom of a greased 13x9-inch baking dish. Top sauce with four tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chilies and 1 cup cheese. Repeat the layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chilies, enchilada sauce and cheese.

Bake, uncovered, 25-30 minutes or until bubbly and cheese is melted. Let stand 10 minutes before cutting to serve.

Meanwhile, quarter, peel and pit one avocado, place in a food processor. Add sour cream, lime juice and salt; process until smooth.

Peel, pit and cut remaining avocado into small cubes. Top lasagna with tomatoes, cilantro and cubed avocado. Serve with the avocado sauce.

Yield: 8 servings

recipe and photo TOH 2015

NUTTY GREEN BEANS WITH LEMON

1/2 lb fresh green beans

salt to taste
boiling water
2 tsp olive or canola oil
1/4 cup chopped hazelnuts or almonds
1 1/4 tsp fresh lemon juice
1 1/4 tsp finely grated lemon zest

Place green beans in enough boiling salted water to cover; boil 5 to 10 minutes until tender.  Drain beans in a colander.

Place the oil in a skillet over medium heat.  Add the beans and nuts.  Cook a couple of minutes; stir in the lemon juice and zest.  Combine well.

file photo for reference only

CHEESY MASHED YUKON GOLD POTATOES

2 lb Yukon gold potatoes, cubed

1 tbsp butter
1/4 cup evaporated milk
2 oz pasteurized prepared cheese product, cubed
1/4 tsp garlic powder
1 green onion, sliced thin

In a large saucepan with the potatoes cover in water, potatoes to a boil; boil until tender, approximately 15 minutes.  Drain well and return to saucepan or a large mixing bowl.

Mash the potatoes with the butter until light and fluffy, gradually adding the milk alternately with the cheese.  Stir in the garlic powder, transfer to serving bowl and top with the green onion.

Yield: 6 to 8 servings.

This is the file photo.

FRIED CHICKEN COATING

1. This recipe is from a handwritten page I belong to. It is from a lady named Connie in Pennsylvania. She said this will make several batches and she sometimes adds garlic and/or onion powder. She also uses it on pork chops.

MOM'S CHICKEN TETRAZZINI

I got this recipe from Taste of Home, 2015. The lady who submitted it said it was her mom's way of using up leftover turkey (something many may want to do next month). She said her family enjoyed it year-round by using rotisserie chicken.

8-oz uncooked spaghetti

2 tsp + 3 tbsp butter, divided

8 strips bacon, chopped

2 cups sliced fresh mushrooms

1 small onion, chopped

1 small green pepper, chopped

1/3 cup all-purpose flour

1/4 tsp salt

1/4 tsp pepper

3 cups chicken broth

3 cups coarsely shredded rotisserie chicken

2 cups frozen peas

1 jar (4 oz) diced pimientos, drained

1/2 cup grated Romano or Parmesan cheese

Preheat oven to 375-degrees. Cook spaghetti according to the package directions for al dente. Drain and transfer to a greased 13x9-inch baking dish. Add the 2 teaspoons of butter and toss to coat.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Discard drippings, reserving 1 tablespoon in the pan. Add mushrooms, onion and green pepper to drippings; cook, stirring over med-high heat until tender, 5-7 minutes. Remove from pan.

In the same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually whisk in the broth. Bring to a boil, stirring occasionally. Cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.

Bake uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

Yield: 6 servings

the file photo

DAISY BRAND'S CRANBERRY ORANGE MUFFINS

• 2 cups white whole wheat flour
• 1/4 cup ground flaxseed
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup Daisy Cottage Cheese
• 1/2 cup skim milk
• 1/3 cup sugar
• 1/4 cup canola oil
• 2 teaspoons grated orange peel
• 1 egg
• 3/4 cup coarsely chopped fresh or frozen cranberries
• 1/4 cup powdered sugar
• 2 teaspoons orange juice
• Preheat oven to 400 degrees. 
• Line 12 muffin cups with paper baking cups or spray with nonstick spray; set aside.
• In a large bowl, stir together the flour, flaxseed, baking powder and salt. 
• In a medium bowl, whisk together the cottage cheese, milk, sugar, oil, orange peel and egg. Stir the  wet mixture into the flour mixture just until the flour is moistened (the batter will be thick). Fold in the cranberries. Divide the dough evenly among the muffin cups. 
• Bake for 17 to 21 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and set on a wire rack to cool. 
• Glaze: in a small bowl, stir together the powdered sugar and orange juice until smooth. Drizzle the glaze over the warm muffins.
• Yield: 12 muffins

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BEEFY WILD RICE SOUP

1/2 cup raw white rice

1 lb ground beef at least 85% lean
1 can (14-oz) low-fat chicken broth
1 can cream of chicken soup
2 cups milk
1 cup shredded Cheddar cheese
1/2 cup shredded carrots
1 pkt (.4-oz) dry Ranch salad dressing mix
2 chopped green onions, tops included

Cook the rice according to the package directions. You should have about 1 1/2 cups cooked rice.

In a soup pot or Dutch oven, brown the ground beef, drain, rinse with hot water, return to pan.  Stir in the cooked rice, broth, undiluted soup, milk, cheese, carrots, and Ranch dressing mix.  Combine well and bring to a simmer over low heat.  Stir approximately every 15 minutes.

To serve, ladle into soup bowls and sprinkle the green onions over the top.   Garnish with a fancy cut green onion, if desired.

Yield: Approximately 6 servings

the file photo

HEARTY BEEF RAVIOLI

1 pkg (25-oz) frozen beef ravioli

1/2 lb extra-lean ground beef

1 med green bell pepper, chopped

1 can (14.5-oz) no-salt-added diced tomatoes, undrained

1 can (8-oz) no-salt-added tomato sauce

2 tbsp taco seasoning

3/4 cups shredded reduced-fat cheddar cheese

1 can (2 1/4-oz) sliced ripe olives, drained

Cook ravioli according to package directions, drain.

Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 4-6 minutes or until beef is no longer pink. As mixture cooks, break up beef into crumbles. Drain and stir in tomatoes, tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer, uncovered, 5 to 7 minutes or until slightly thickened. Serve with the ravioli. Top with the cheese and olives.

recipe idea and photo TOH 2015

WHITE QUESO

• 8-oz white American cheese
• 8-oz pepperjack cheese
• 1/2 cup sour cream
• 1 block (8-oz) cream cheese (low-fat not recommended)
• 1 can (10-oz) Rotel tomatoes with green chilies, drained
• up to 3/4 cup milk, if needed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder, optional

Combine white American cheese, pepperjack cheese, sour cream, crean cheese, and Rotel in a medium saucepan over low heat.  Cook over low heat, stirring often, until cheeses melt and mixture is smooth. Add milk, a little at a time, if needed. Stir in the spices.

file photo for reference only, not this exact photo

FAST PHILLY CHEESESTEAK PIZZA

1 tube (13.8 oz) refrigerated pizza crust

2 cups frozen pepper and onion stir-fry blend

2 tbsp Dijon-mayonnaise blend

1/2 lb thinly sliced deli roast beef cut into wide strips

1 1/2 cups shredded cheddar cheese

Preheat oven to 425-degrees. Grease a 12-inch pizza pan. Unroll and press dough to fit the prepared pan. Pinch edge to form a rim. Bake 8-10 minutes or until edge is lightly browned.

Meanwhile, place a large nonstick skillet, coated with cooking spray, over medium-high heat. Add stir-fry blend and cook, stirring, 3-5 minutes or until heated through.

Spread mayonnaise blend over the crust and top with the roast beef and vegetables. Sprinkle with the cheese and bake 10-15 minutes or until cheese is melted.

 Yield: 6 slices

TOH 2015 recipe and photo

CINNAMON-GINGER SPICED COFFEE

3/4 cup ground coffee

zest from half an orange (careful not to get the bitter white)
1/2 tsp ground cinnamon
1 tbsp chopped candied ginger
6 cups cold water

Place the coffee in coffee filter in basket of coffee maker. Add the orange zest, cinnamon, and ginger. Pour the water into the maker as directed by manufacturer and brew as always.

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CHICKEN AND WILD RICE STRUDELS

Use a rotisserie chicken from the deli to make this recipe quick and easy.

1 pkg (8,8-oz) ready-to-serve long grain and wild rice

1 1/2 cups coarsely chopped chicken

1/2 cup shredded Swiss cheese 

1/2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp pepper

12 sheets phyllo dough (14x9-inch size

6 tbsp melted butter

Preheat oven to 400-degrees.

Place the chicken, rice, cheese, and seasonings in a large bowl, toss gently to combine.

Place one sheet of phyllo dough on work surface and brush lightly with butter. Layer with 5 more sheets, repeating the same process. (Keep remaining dough covered with plastic wrap and a damp towel to keep moist. 

Spoon half the chicken/rice mixture down the center of the phyllo to within 1-inch of ends. Fold up short sides to enclose the filling. Roll up tightly, starting with long side.

Transfer to a parchment paper-lined 15x10x1-inch baking pan, seam side down. Brush with additional butter. Repeat the process using the remaining ingredients to make a second strudel. 

Bake strudels at 400-degrees 20-25 minutes or until golden brown and heated through.

Yield: 6 servings

recipe and photo TOH 2915

JALAPENO POPPER CHICKEN CASSEROLE

This recipe is a good way to use up leftover chicken (or turkey). Don't have any leftovers around? A rotisserie chicken from the deli works great.

1 pkg (32-oz) frozen Tater Tots

2 pkg (8-oz each) cream cheese, softened

1 cup sour cream

6 jalapeno peppers, seeded and finely chopped (It's a good idea to wear gloves when handling hot peppers)

1 1/2 tsp garlic salt

1/2 tsp black pepper

4 cups shredded rotisserie chicken

2 cups shredded Mexican cheese blend

6 green onions, chopped

1 lb bacon strips, cooked and crumbled

Preheat oven to 425-degrees. Arrange tater tots in an ungreased 13x9-inch baking dish. Bake, uncovered, for 15 minutes.

Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half of chicken and half of the Mexican cheese blend, green onions and bacon. Arrange the remaining chicken over the tater tots. Top with the cream cheese mixture. Sprinkle the remaining cheese blend, green onions and bacon overall. Cover and bake until heated through, 20 to 25 minutes. If desired, top with some additional sour cream and jalapeno slices.

Yield: 8 servings

recipe and photo TOH 2025

SHRIMP, GRAPEFRUIT, AND AVOCADO SALAD

SHRIMP:

2 qts water

Rind from 2 tangerines

1 tsp salt

1 lb raw unpeeled jumbo shrimp

SALAD:

12 ounces arugula, baby spinach or watercress, stemmed

8-ounces frisee, stemmed

1 avocado, sliced and rubbed with lemon in lemon juice

1 red grapefruit, peeled and sectioned

Honey-Tangerine Vinaigrette (recipe follows below

To prepare shrimp: In a medium saucepan, bring the water, tangerine rind, and salt to a boil. Add shrimp and cook 3 to 4 minutes or until shrimp turn pink. Drain; peel and devein shrimp. Chill.

Assemble the salad: Arrange arugula, frisee, avocado, grapefruit, and shrimp on a platter. Serve with vinaigrette.

HONEY-TANGERINE VINAIGRETTE

1/4 cup fresh tangerine juice (1 large tangerine)

1 tbsp honey

1/4 cup white wine vinegar

3/4 cup peanut oil

1/2 tsp freshly ground black pepper

In a blender, process first 3 ingredients until blended. With blender on, slowly add oil; process until well blended. Add salt and pepper and blend. Serve with the salad.

Makes 6 servings/ 1 1/4 cup vinaigrette

file photo of this recipe

VEGGIE CHILI FOR 12

2 large carrots, diced

1 med onion, diced
1 tbsp canola oil
1 pkg (3-4 oz) chili seasoning kit
1 can (8-oz) tomato sauce
3 cups tomato juice
2 cans (14.5-oz each) diced tomatoes, undrained
2 cans (15-oz each) black beans, rinsed and drained
2 cans (15-oz each) great northern beans, rinsed and drained
1 large zucchini, chopped
1 yellow squash, chopped
1 cup whole kernel corn, frozen or canned, drained

Heat the canola oil over medium heat in a Dutch oven or stew pot.  Add the carrots and onion and sauté about 7 minutes until onions are translucent.  Stir in half of the red pepper packet from seasoning kit and stir in all of the remaining packets.  Sauté for 2 minutes.  Stir in the tomato sauce, tomato juice, diced tomatoes, black beans, great northern beans, zucchini, squash, and corn.

Bring the chili to a boil; cover and reduce heat to medium-low.  Simmer, stirring occasionally, for 30 minutes or until the vegetables are tender.  Serve with toppings if desired.

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Topping suggestions:
chopped fresh cilantro
sour cream
chopped green onions
shredded cheese
diced tomatoes

Yield: 12 servings

CHOCOLATE CINNAMON TOAST

1 slice cinnamon bread

1 tsp butter, softened

2 tbsp 60% cacao bittersweet chocolate baking chips

Fresh fruit such as sliced strawberries or bananas, etc for topping.

Spread both sides of bread with the butter. In a skillet, toast bread over medium-high heat 2 to 3 minutes per side. After bread is turned, place the chocolate chips on the top side. Remove from heat and spread the melting chocolate. Top with your favorite toppings.

Yield: 1 serving

the file photo

SPINACH, BEET AND GOAT CHEESE SALAD

1 medium beet

1 tsp olive oil

2 cups baby spinach

1 tbsp goat cheese

1 tbsp pomegranate seeds

2 tbsp bottled vinaigrette dressing 

Walnut halves, optional

Heat oven to 350-degrees.

Brush cleaned beet with the olive oil and wrap in foil. Roast until tender, about 45 minutes. Let cool then peel and slice.

In a medium bowl, combine spinach, cheese, seeds, beet slices and walnuts, if using.  Add the dressing and toss until evenly coated. Season to taste with salt and pepper.

Yield: 1 serving

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SPICY PEANUT-PRETZEL SNACK MIX

2 cups pretzel nuggets

1 1/2 cups dry roasted peanuts
1/2 cup natural almonds
1/2 cup sesame sticks
2 tbsp butter, melted
1 tsp smoked paprika
1 tsp crushed red pepper
1 tsp Splenda Granulated*
1/2 tsp ground cumin

Preheat oven to 325 degrees.

Combine all the ingredients together in a large bowl and toss to mix well.  Spread the mixture out on a 10 x 15 baking pan with sides.

Bake at 18 to 20 minutes or until lightly toasted.  Stir to mix well after the first 10 minutes.

Allow to cool and place in a bowl to serve or into a container with a tight-fitting lid for storage.

Yield: Approximately 4 cups of mix.

*May use 1 tsp sugar, if you prefer.

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TROPICAL SMOOTHIES

1/2 cup frozen pineapple chunks

1/2 cup chopped fresh mango

1/2 cup 100% passion fruit blend

1/2 cup ice

1 1/2 tbsp well-shaken and stirred coconut milk, divided

Place first 4 ingredients plus 1 tablespoon of the coconut milk, in a blender or food processor until smooth, about 45 seconds to 1 minute.

Pour smoothie into 2 glasses and drizzle evenly with the remaining coconut milk. Serve immediately.

Garnish as desired.

Yield: 2 servings of about 1 cup. Per serving: 99 cal, 2g fat, 1g protein, 20g carbs, 16g sugar

file photo for reference

BAKED TEX-MEX CHEESE DIP

1 1/2 cups mayonnaise

1/2 jar (12-oz) roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeno pepper, seeded and minced
1 block (8-oz) extra-sharp Cheddar cheese, shredded
1 block (8-oz) pepper Jack cheese, shredded
fresh cilantro leaves for garnish, optional
french bread cubes for serving

Preheat oven to 350 degrees.
Lightly spray or grease a 2-quart baking dish; set aside.

Stir the mayonnaise, bell peppers, onions, and jalapeno pepper together in a large bowl; stir in the cheeses.  Spoon the mixture into the prepared baking dish.

Bake dip at 350 degrees for 20 to 25 minutes or until golden and bubbly.  Garnish with the cilantro leaves, if desired.

file photo

1. 
   

10 MINUTE CHICKEN WALDORF SALAD

1 pkg (9-oz) fully cooked grilled chicken

1 large apple, cored, diced
1/2 cup raisins
1/2 cup chopped walnuts
1/3 cup mayo-type salad dressing
2 tbsp milk
2 tbsp lemon juice

Cut the chicken into bite-size pieces into a large bowl.  Add the apple, raisins, and walnuts; stir together.

Combine the salad dressing, milk, and lemon juice.  Add the dressing to the chicken mixture and toss to coat well.

This eatingwell photo is used for reference only.

PIMENTO CHEESE SAUSAGE BALLS

1 lb bulk sausage
12 oz. pimento cheese

2 1/4 cup baking mix (such as Bisquick)

Dash of paprika and/or red pepper, optional

Preheat oven to 375 degrees.

In a large mixing bowl, combine the sausage and pimento cheese until thoroughly well combined.

When sausage and cheese are combined add the baking mix and the paprika or red pepper, if using.

Using your hands, mix all together well, kneading if necessary, until mixture forms a large ball.

Make balls, about 1-inch in size and place on a parchment paper lined (or lightly greased) baking sheet with sides.

Bake at 350 degrees 15 to 18 minutes or until browned.

If not serving immediately, cool then place in an air-tight container and refrigerate for up to 1 week. Reheat before serving.

file photo

 

GELATIN GLAZED POPCORN

8 cups popped popcorn

1/4 cup butter
3 tbsp light corn syrup
1/2 cup packed light brown sugar
1 box (4 serving size) orange* gelatin

Preheat oven to 300 degrees.
Line a 15 x 10 x 1-inch baking pan with foil; set aside.

Place the popcorn in a large bowl that is heat resistant.

In a small saucepan heat the butter and corn syrup over low heat.  When butter melts, stir in the brown sugar and gelatin; increase heat to medium and bring to a boil.  Reduce heat back to low and simmer gently for 5 minutes.  Immediately pour the syrup over the popcorn and toss to coat well.

Spread the popcorn out on the prepared pan, using two forks to spread evenly.  Bake for 10 minutes at 300 degrees.  Cool.  Remove from pan and break up into small pieces.

*The one pictured is for Halloween.  Use any flavor gelatin you like or the color you wish.

Yield: 2 quarts popcorn

DIABETIC NOTE: Use sugar-free gelatin, 1/3 cup Splenda brown sugar blend instead of the brown sugar called for.  For the corn syrup, substitute sugar-free maple flavored syrup.

BLACKBERRY-ALMOND BRUSCHETTA

How about this bruschetta when you want a healthier alternative for appetizers, snacks, parties, etc? This recipe was a finalist in the 2006 Pillsbury Bake-Off. You will notice the recipe calls for Pillsbury products; however, I am sure other brands will work just as well. 

1 can (11-oz) Pillsbury refrigerated crusty French loaf

Butter-flavor cooking spray

2 tbsp granulated sugar

1 pkg (8-oz) reduced-fat cream cheese (Neufchatel), softened

1 to 2 tsp almond extract

1 bag (10-oz) Cascadian Farm frozen organic blackberries, thawed, well drained

1/3 cup sliced almonds, toasted, coarsely chopped

3 tbsp powdered sugar

Heat oven to 350-degrees. Bake French loaf as directed on can. Cool 5 minutes.

Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2-inch thick. On ungreased cookie sheet, arrange slices. Spray each slice with cooking spray until lightly coated; sprinkle with the granulated sugar. Bake 8 to 10 minutes longer or until lightly toasted.

Meanwhile, in a small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with an electric mixer on low speed. Spread mixture evenly of the toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With a small strainer, sprinkle the 3 tablespoons of the powdered sugar over the bruschetta.

Yield: 24 appetizers  Per appetizer: 90 calories, total fat 3.5g (Sat 1.5g), Sodium 115mg, Carbs 11g, Protein 2g

Pillsbury photo

CHOCOLATE ORANGE CHEESECAKE

This cheesecake takes over an hour but most of that time is spent in the oven baking. It goes together quickly.

Crust:
1 cup chocolate wafer crumbs
1/4 tsp ground cinnamon
3 tbsp butter, melted

Combine above ingredients and press onto the bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes.

Filling:
4 (8-oz each) Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
4 eggs
1/2 cup sour cream
1 tsp vanilla
1/2 cup semi-sweet chocolate chips, melted
2 tbsp orange flavored liqueur
1/2 tsp grated orange peel

Combine the cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the sour cream and vanilla.

Blend the chocolate chips into 3 cups of the batter. Blend the orange liqueur and orange peel into the remaining batter. Pour the chocolate batter over the crust and bake at 350 degrees for 30 minutes.

Reduce oven temperature to 325 degrees. Spoon the orange batter over the chocolate layer and continue baking 30 minutes.

Loosen cake from the rim of the pan; cool before removing the rim. Chill before serving.

Garnish cake as desired.

NOTE: This is a Philadelphia Cream Cheese Recipe that I have had since the 1980s.

file photo for reference