Church Windows

4 oz semisweet chocolate, melted and cooled slightly
2 TBSP butter
1 egg, beaten lightly
1 cup icing sugar
4 cups miniture coloured marshmallows
1 tsp vanilla
1/3 cup chopped walnuts (optional)
1/2 cup sweetened shredded coconut

1. Melt chocolate with butter, cool slightly. Mis in beaten egg, stir until combined. Stir in icing sugar and vanilla. Fold in marshmallows and nuts (if using).
2. Spread mixture on a large piece of wax or parchment papter. Using the paper, form mixture into a rolled log about 4 inch thick. Coat with coconut.
3. Freeze log for about an hour. Remove from freezer and slice into 1/2 inch thick slices.
Makes about 2 dozen slices.

Grandma's Peanut Butter Balls

I am posting these because I saw them in the newspaper and they looked good!

Cream together 4 heaping TBSP OR 1/4 cup softened butter and 2/3 cup peanut better.
Add 2 cups icing sugar and a pinch of salt. Stir.
Add 2 cups rice krispies.
Shape into balls. Freeze until solid.
Melt 4 squares semisweet chocolate with 2 TBSP shortening.
Dip balls into melted chocolate and place on cookie sheet.
Cool and serve.

Stuffing

1/2 lb butter or 1 cup margarine
1 cup minced onion
1/2 cup pine nuts/walnuts (I did cranberries)
6-8 cups cubed bread (I did 6)
2 Tbsp herbs (I did Italian Seasoning and Epicures Sundried Tomato and Herb)
Salt
Pepper
1/2 cup sliced celery
1/4 cubed apple

Melt butter/marg in a pan on the stove, add onion when melted (I also added a sprinkle of Epicures Minced Garlic). Remove from stove and mix in the rest of the ingredients. I stuffed mine right into my 10 lb turkey and baked them together. Enjoy!

ICY YOGURT POPS

I made these this week & they are so yummy!!  I used orange juice concentrate, but you could change the flavour by using fruit punch or any other juice concentrate or pureed fruit.

1 cup lower-fat plain yogurt
3/4 cup frozen juice concentrate, thawed, or pureed fruit
3/4 cup 2% or skim milk

Combine all ingredients.  Pour into 7 small paper cups.  Freeze until partially frozen.  Insert a wooden stick into centre of each; freeze until firm.  To serve, peel off paper cup.

(I used popsicle holders purchased at the local store.)

Dieticians of Canada Cook Great Food, pg 67

HONEY-GLAZED CARROTS

1 lb carrots, cut into 1" pieces
1 Tbsp liquid honey or brown sugar
1 Tbsp orange juice
2 tsp butter or margarine
1/2 tsp ground ginger
1/2 tsp grated orange zest (optional)

In medium saucepan over high heat, boil carrots until tender-crisp.  Add honey, orange juice, butter, ginger and, if using, orange zest.  Quickly stir for 2-3 minutes or until glaze forms.

(I added dill to the mixture.)

Serves 4

Dieticians of Canada Cook Great Food, pg 360

SPICED CHICKEN WITH PEACH CHUTNEY

Peach Chutney
1 lb peaches, peeled and thinly sliced (4 medium)
1/2 cup packed brown sugar
1/2 cup finely chopped red onion
1/3 cup cider vinegar
1/4 cup lemon juice
1 clove garlic, minced
1 tsp chopped ginger root
1 tsp chopped green chilies

Spiced Chicken
4 tsp dried oregano
1 Tbsp minced garlic
1 Tbsp vegetable oil
3/4 tsp fennel seeds
3/4 tsp ground cinnamon
3/4 tsp chopped green chilies
4 chicken breasts

Peach Chutney: In a saucepan, bring ingredients to a boil.  Reduce heat and simmer for 5 minutes.  With slotted spoon, remove peaches and set aside.  Simmer liquid until reduced to thick syrup.  Return peaches to saucepan and return to boil.  Remove from heat.  Cool.

Spiced Chicken: Preheat BBQ or oven.  In small food processor, combine ingredients for spice mixture; process until smooth.  Life up skin from chicken but do not remove.  Spread spices on chicken and replace skin.  Let stand for 30 minutes.

BBQ on greased grill for about 35 minutes or until no longer pink inside.  Or bake on greased baking sheet in in 400F oven.  Remove skin before serving with Peach Chutney.

Serves 4

Dieticians of Canada Cook Great Food, pg 275

GREEN BEANS WITH BACON-BALSAMIC VINAIGRETTE

2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 Tbsp coarsely chopped almonds
2 Tbsp brown sugar
1/4 cup white balsamic vinegar

Cook green beans in boiling water 2 minutes.  Drain and rinse under cold water.  Drain well; set aside.

Cook bacon in a small skillet over medium-high heat until crisp.  Remove bacon from skillet.  Crumble; set aside.  Add minced shallots to drippings in skillet; saute 1 minute.  Add chopped almonds; saute 1 minute.  Remove and cool.  Add sugar and vinegar; stir until sugar dissolves.  Add crumbled bacon.

Pour vinaigrette over beans, tossing gently to coat.

Yield: 8 servings (serving size: 3/4 cup)

Cooking Light's Easy Summer Meals 2007

"KING OF ROCK" FROZEN PUDDING POPS

2 cups cold milk
1 package instant banana pudding mix
1 1/2 tsp warm peanut butter

Pour the cold milk into a large bowl; whisk the pudding mix into the cold milk until dissolved, about 2 minutes.  Allow to rest until nearly set, 4-5 minutes.

Mash the peanut butter into the pudding; stir to distribute the peanut butter evenly throughout the mixture.  Spoon the mixture into the popsicle moulds, tapping the mould on a hard surface to allow any air bubbles to escape.  Store in freezer until completely frozen solid, 5 hours to overnight.  Running warm water over the outside of the mould will make it easier to remove the pops.

FRESH FRUIT & YOGURT POPS

2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
2 cups plain or vanilla yogurt
1/4 cup white sugar
8 small paper cups
8 popsicle sticks

1.	Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
2.	Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
3.	Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

PEANUT BUTTER PUDDING POPS

1 1/2 cups whole milk

3 tablespoons white sugar

2 tablespoons cornstarch

1 pinch salt

1 teaspoon vanilla extract

3/4 cup peanut butter

In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.

Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.

Cook's Note: If you really want to fatten up a skinny kid, make up a batch of vanilla Carnation Instant Breakfast (milk with the powder), then use that in place of the plain milk. Wow! Talk about rich taste and high calories!

www.allrecipes.com

CITRUS ORANGE POPS

 1/2 cup grapefruit juice

 1 cup orange juice

 1/4 cup water

 2 tablespoons lemon juice

 2 tablespoons white sugar

 1 (8 ounce) container vanilla yogurt

 1/2 cup chopped strawberries

 Place the grapefruit juice, orange juice, water, lemon juice, and sugar in a saucepan over medium heat, and bring to a boil. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from heat, and chill the mixture in the freezer until very cold, about 10 minutes.

Mix the vanilla yogurt with the strawberries, and chill.

 Spoon a little of the cold juice mixture into 6 ice pop molds, using about 1 1/2 tablespoon of mixture for each mold. Place the molds into the freezer until the juice freezes, 30 minutes to 1 hour. Spoon about 1 tablespoon of the cold strawberry yogurt into each ice pop, and top each pop with the remaining citrus juice mixture. Freeze until fully hardened, 1 to 1 1/2 hours.

www.allrecipes.com

HOMEMADE CHEWY GRANOLA BARS

1/2 cup packed brown sugar
1/3 cup peanut butter
1/4 cup corn syrup
1/4 cup butter, melted
1 tsp vanilla extract
1 1/2 cups quick-cooking oats
1/4 cup sunflower kernels
1/4 cup raisins
1 Tbsp sesame seeds
1/2 cup semisweet chocolate chips
1/4 cup shredded coconut

In a small mixing bowl, combine all ingredients.
Press into an 8" square baking dish coated with nonstick cooking spray.  Bake at 350F for 15-20 minutes or until set and edges are browned.  Cool completely on a wire rack.  Cut into bars.

Original recipe from www.allrecipes.com

PEANUT BUTTER BARS

3 cups mini marshmallows

1/2 cup smooth peanut butter

1/4 cup salted butter

1/2 tsp vanilla

4 cups cheerios

1/4 cup semi-sweet chocolate chips

In heavy-bottomed saucepan, combine marshmallows, peanut butter and butter.

Melt over medium heat, stirring until smooth.

Stir in vanilla.

Remove from heat.

Stir in cereal.

Press into 9" square baking dish, then gently press chocolate chips evenly over cereal mixture.

Cool and cut into bars.

Makes 12 bars

Green Bean Medley

1 1/2 lbs green beans, trimmed
1/4 cup chopped pecan pieces
1 Tbsp olive oil
1 cup thinly sliced red onion
1 cup cherry tomatoes, halved
2 Tbsp. white wine vinegar
1/2 tsp sugar
1/2 tsp salt

-Bring large pot of salted water to boil over high heat; add green beans. Cook until just tender, 5 minutes and drain.

-Meanwhile, in dry skillet over medium-high heat, toast pecans, stirring until fragrant, about 5 minutes. Immediately transfer to plate; reserve.

-In same skillet, heat oil over medium heat. Add onion; cook, stirring until softened, 7-8 minutes, adding tomatoes during last 2 minutes of cooking time. Stir in vinegar, sugar and salt; add green beans and pecans and cook, stirring until beans are heated through.

** For a change of pace, substitute broccoli florets for the green beans **

From "Womans World"

Chewy Skor Toffee Bits Cookies

Ingredients:

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 (10 ounce) package Skor English toffee bits


Directions:

Heat oven to 350 degrees.
Stir together flour, baking soda and salt.
In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
Add eggs and blend thoroughly.
Gradually add flour mixture, beating well.
Stir in toffee bits.
Drop by rounded teaspoonfuls onto a lightly greased cookie sheet.
Bake 9 to 11 minutes or until lightly browned.
Cool slightly, remove from the cookie sheet to a wire rack.

DELICIOUS!!!! SOFT AND CHEWY!!!!

Ham Cheddar Chowder

4 cups water
4 cup bite size, peeled potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
2 tsp. salt
1/2 tsp. pepper

1/2 cup margarine
1/2 cup flour
4 cup milk
3 cup shredded cheese

2 cup whole kernel corn
3 cup cubed, fully cooked ham

In large soup pan, bring first 7 ingredients to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until veggies are just tender. Remove from heat. Do not drain. *

Meanwhile, in large saucepan, melt margarine. Blend in flour. Add milk. Cook and stir with wisk until thickend and bubbly. Add cheese and stir until melted. Stir in veggies. Return soup pan to the heat. Add corn and ham. Heat through, stirring occasionally.

Yield: 12-16 servings.

* I use potatoes, a soup package (like mom's) and cut up a few extra carrots. I do add extra water so it's a bit more soup and not too thick.

Drumstick Dessert

1/4 cup butter
3 Tbsp peanut butter
1/4 cup chopped pecans (optional)
1 1/2 cup chocolate wafer crumbs

Mix. Reserve 1/2 cup for topping. Pat into 9 x 13 pan or spring form pan.

1 pkg cream cheese (softened)
1/2 cup sugar 1/2 cup peanut butter
2 eggs
2 Tbsp milk
1 1/2 tsp vanilla
1 tub cool whip (blended in above ingredients)

Mix. Put over bottom layer. Freeze. Chocolate and Butterschotch topping Chopped Peanuts (optional) Add remaining crumbs on top of dessert. This is just delicious. I freeze this and serve it like that. YUMMY!

Mocha Logs

1 cup margarine
3/4 cup sugar
4 tsp instant coffee
1/2 tsp salt
1/4 tsp baking powder
1 egg 1 tsp vanilla
2 1/3 cup flour

Mix ingredients together. Roll into log size of thumb (2 inches long - or smaller is good too). Bake at 375 for 8-12 min until tops just barely cracked. When cool, dip ends into (melt this): 2 tsp shortening 3/4 cup chocolate chips Can add hazelnuts if desired.

Caramel Toffee Squares

Bottom:
2 1/2 cups flour
1/2 cup sugar
1 cup + 2 tsp butter

Crumble together. Make into 9 x 13 dish. Bake at 350 for 20 min Middle 1 cup butter

Middle:
1 cup brown sugar
4 Tbsp syrup
1 can condensed milk
Bring to a boil in saucepan over med heat. Boil 5 min. Remove from heat. Beat slowly until thickens. Pour over bottom layer. Cool and Set. (great thing to do once it is cool, is to put it in the freezer for 15 min or so so that when you pour the top layer on, it sets well).

Top:
1 pkg chocolate chips
Melt. Pour over second layer. Smooth and chill. I often cut them after it sets for a few minutes.

Granola

10 cups oats
1 cup chopped nuts or almonds (optional)
1 cup coconut 1 cup brown sugar
1 cup butter
3/4 cup water
2 Tbsp maple syrup
1 tsp vanilla

Bake 275 for 1 hour on baking sheet, stir every 15 min. This tastes DELICIOUS with yoghurt and is so healthy for you. My kids LOVE it!

MOROCCAN CARROTS

1/3 cup currants or raisins

1/4 cup hot water

3 cups peeled and thinly sliced or julienned carrots

1 cup orange juice

1 Tbsp fresh lemon juice

1/2 tsp cornstarch

1/2 tsp ground cinnamon

1 tsp ground cumin

pinch of cayenne

salt and ground black pepper to taste

chopped fresh parsley or min (optional)

Soak the currants or raisins in the hot water until plump, about 10 minutes.

Meanwhile, in a covered saucepan, blanch the carrots in boiling water until just tender, about 5 minutes. Combine the orange juice, lemon juice, and cornstarch, stirring well to dissolve the cornstarch. Drain the carrots and return them to the saucepan on medium heat. Add the juice mixture, cinnamon, cumin, cayenne, and the currants and their soaking liquid. Simmer, stirring often, for 5 minutes. Add salt and pepper to taste.

Serve warm or at room temperature, topped with chopped parsley or mint, if you like.

Moosewood Restaurant Low-Fat Favourites

CAPE GEORGE FISH CHOWDER

I made this recipe last week using cod & it was very good!!

4 slices bacon, cut up

1 medium onion, cut into thin wedges

2 garlic cloves, crushed

2 cans (12 oz/340 g each) tomatoes

2 cups water

2 cups dry white wine

2 cups diced potato

2 cups sliced carrots

1 Tbsp paprika

2 tsp basil leaves

2 tsp leaf thyme

2 Tbsp salt

2 lb cod, haddock or other fresh white fleshed fish

2 Tbsp chopped parsley

grated parmesan (optional)

Cook bacon, onion and garlic in a large saucepot over medium heat, until bacon is crisp and onion is transparent.

Stir in tomatoes, water, wine, potatoes, carrots, paprika, basil, thyme and salt.

Cover saucepot and simmer one hour.

Cut fillets into large chunks and add to vegetable mixture in saucepot.

Continue simmering until fish flakes easily when tested with a fork.

Garnish chowder with chopped parsley and serve with grated parmesan cheese.

Makes twelve 1 1/4 cup servings.

PORTUGESE AFRICAN CHICKEN

I made this recipe years ago, and I wanted to make something for supper tonight that involved chicken & coconut milk & tomatoes. I'm making this for supper tonight, but I'm using regular red & orange peppers instead of the hot peppers. Canadian Living tends to be very mild on herb flavouring so I will add extra seasoning to taste. Mmmm.

4 lb (1.8 kg) chicken pieces

3/4 tsp salt

3/4 tsp pepper

1/4 cup vegetable oil

1 onion, chopped

4 cloves garlic, chopped

2 Tbsp minced hot red peppers or jalapeno peppers

3 Tbsp tomato paste

2 Tbsp paprika

1/2 tsp ground ginger

1 cup coconut milk

3 Tbsp peanut butter

1/4 cup fresh coriander or parsley

Season chicken with 1/4 tsp each of the salt and pepper; set aside.

In large skillet, heat half of the oil over medium-high heat; saute onion, garlic and hot pepper until softened, about 4 minutes.

Stir in tomato paste, paprika, 2 Tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring. Stir in coconut milk and peanut butter; let cool slightly. Transfer to food processor; puree until smooth. Set aside.

Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches about 5 minutes. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425 F oven for 30 minutes, basting twice.

Mix remaining sauce with coriander (cilantro) and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.

Serves 8

www.canadianliving.com

BRUSCHETTA CHICKEN BAKE

Mom made this recipe last week for supper, so I thought I'd try it since I had Stovetop Stuffing Mix at home. I didn't think it would be really good, but it was very delicious!!! (Of course, I do use about 4 times as much herbs as Kraft recipes ask for.)

1 can (540 ml) stewed tomatoes, undrained

1 pkg (120 g) Stove Top Stuffing Mix for Chicken

2 cloves garlic, minced

1.5 lb (675 g) boneless skinless chicken breasts, but into bite-size pieces

1 tsp dried basil leaves

1 cup mozzarella shredded cheese

Heat oven to 400F.

Mix tomatoes, stuffing mix and garlic just until stuffing is moistened.

Layer chicken, basil and cheese in 3 litre casserole or 13x9-inch baking dish.

Cover with stuffing mix.

Bake 30 minutes or until chicken is done.

www.Kraftcanada.com

(I used a can of 696 ml diced tomatoes, about 4 tsp basil + some pepper + some tex-mex spice & Tex-mex shredded cheese.)

FINNISH OVEN PANCAKE

This pancake is also known as Pannukakku. It has the same basic ingredients that you would put in your ordinary pancake, only you don't have to slave over the stove flipping pancakes - just mix it together and pop it in the oven. It has a soft custardy consistency.

2 tablespoons butter
4 cups milk
4 large eggs
4 tablespoons sugar
Pinch of salt
3/4 cup plain flour
Sprinkle of cinnamon

Preheat oven to 200C or 400F. Put the butter in a 9"x12" baking pan and put the pan in the oven until the butter is melted. Take the pan out of the oven and swirl the butter around to coat the sides of the pan.

In a bowl whisk the eggs lightly and add the milk, sugar and salt. Whisk in the sifted flour. Pour the mixture into the baking pan and sprinkle cinnamon on top.

Bake for 40 minutes, or until nicely puffed and browned on top. The pancake will sink as it cools and is very custardy in texture. Serve warm (I quite like it cold too) with strawberry jam (I think they call it jelly in the USA?) or if you're american/canadian like my husband, with maple syrup.

Found on Kate Conklin's blog: www.kateconklindesigns.blogspot.com

White Italian Sausage Lasagna

Meat Mixture:
2 Tbsp Olive Oil
2-4 cloves Minced Garlic (depending on your taste)
4 Italian Sausage (skin removed)
1 large Green Pepper, diced

Heat the oil in a frying pan; add the garlic and sauté until slightly brown. Add the sausage and green pepper and cook until sausage is browned and green peppers are soft. Set aside.

Sauce:
6 Tbsp Butter
6 Tbsp Flour
1 tsp Salt
1 tsp Pepper
3 cups Milk
Several dashes Worcestershire Sauce
1/2-1 cup Parmesean Cheese

Melt butter in saucepan, add flour, salt, pepper and stir until smooth. Slowly add milk, stirring constantly. Add worcestershire sauce and cook until sauce thickens. Remove from heat and add the parmesean cheese; stirring until the cheese is melted. Sauce will be quite thick/gooey.

Boil 9 lasagna noodles.

Grate some cheese of your choice (try for white cheese)

In a greased 9x13 pan, layer 1/4 of sauce, 3 noodles, 1/2 of the meat mixture, then sprinkle a layer of cheese. Repeat with the sauce, noodles, meat and cheese. Start with some sauce, then noodles, and then a thin layer of sauce for the top, then sprinkle with cheese and then some parmesean cheese.

Bake at 350 for approx 30 min or when bubbly and browning.

(I used PepperJack cheese and mild Italian Sausage in my lasagna I made for the family on Feb 3)

MEXICAN GRILLED CHICKEN WRAP

1 lb boneless skinless chicken breasts, grilled, chopped

1 1/2 cups coleslaw blend (cabbage slaw mix)

1 tsp chilli powder

1 Tbsp lime juice

1/4 cup Ranch dressing

1/2 cup Mexican style finely shredded four cheese

1/2 cup grape tomatoes, quartered

4 whole wheat tortillas (10")

1/2 cup salsa

1/4 cup sour cream

Heat grill to medium heat

Combine first 7 ingredients.

Spoon chicken mixture down centres of tortillas. Fold in sides of tortillas, then roll up burrito-sytle. Secure with toothpicks, if desired.

Grill, seam-sides down, 8-9 minutes, or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.

Kraft Foods recipe.

ASIAN CHICKEN WRAPS

1 lb boneless skinless chicken breasts, cut into 1/2" pieces

1 small red pepper, chopped

One 8 oz pkg (225 g) Philadelphia cream cheese, cubed

4 cups coleslaw blend (cabbage slaw mix)

1/2 cup Kraft Light Asian Toasted Sesame dressing

1/3 cup lightly salted peanuts - optional

4 flour tortillas (12") warmed

Cook and stir chicken and peppers in large nonstick skillet sprayed with cooking spray on medium-high heat 6-8 minutes or until chicken is done. Add cream cheese; cook 2 minutes or until melted, stirring frequently.

Toss coleslaw blend with dressing in large bowl. Add chicken mixture and nuts; mix lightly.

Spoon chicken mixture down centres of tortillas; roll up. Cut in half.

Serves 4

Kraft Foods recipe

ANCIENT CHINESE SECRET, HUH?

4 boneless, skinless chicken breast halves, cut into 1" cubes

1 tsp Chinese five-spice powder

1 cup trimmed and halved snow peas

1 cup thinly sliced sweet red pepper

2 cloves garlic, minced

2 tsp grated ginger root

3 cups chicken broth

1 1/2 cups uncooked long grain white rice

1/2 cup chopped green onions

2 Tbsp lime juice

2 Tbsp soy sauce

1 Tbsp honey

2 tsp sesame oil

1/4 tsp crushed red pepper flakes

1/4 tsp black pepper

Combine chicken and five-spiced powder in a large bowl. Toss or stir to coat chicken evenly with spice.

Spray a large saucepan with nonstick spray. Add chicken and cook over medium-high heat; stirring often, until no longer pink.

Add snow peas, red pepper, garlic, and ginger root. Cook and stir over medium heat for 2-3 minutes.

Add all remaining ingredients and bring to a boil. Reduce heat to medium-low. Cover and cook for 20-25 minutes, until liquid is absorbed by rice and chicken is very tender.

Makes 4 servings.

Looneyspoons by Janet & Greta Podleski.

TEX-MEX LASAGNA

3/4 cup bottled salsa

1 1/2 tsp ground cumin

410 g can no-salt-added diced tomatoes

226 g can no-salt added tomato sauce

Cooking spray

6 precooked lasagna noodles

1 cup frozen whole-kernel corn, thawed

425 g can black beans, rinsed and drained

2 cups preshredded reduced-at 4-cheese Mexican blend cheese

Preheat oven to 450 F.

Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8" square baking dish coated with cooking spray. Arrange 2 noodles over sauce, top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Top with 1 cup cheese. Cover; bake at 450F for 30 minutes or until sauce is bubbly. Let stand 15 minutes.

Yield: 4 servings (one 4"square per serving).

Cooking Light's Easy Winter Recipes, Winter 2011

BAKED SHRIMP WITH FETA

1 Tbsp fresh lemon juice

500-750 g large shrimp, peeled and deveined

Cooking spray

1 tsp olive oil

1/2 cup prechopped onion

1 garlic clove, minced

2 Tbsp bottled clam juice

1 Tbsp white wine

1/2 tsp dried oregano

1/4 tsp freshly ground black pepper

410 g can diced tomatoes, drained

1/2 cup crumbled feta cheese

2 Tbsp chopped fresh flat-leaf parsley

Preheat oven to 450F.

Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan, saute 1 minute. Add garlic; saute for 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11x17-inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450F for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley, and serve immediately.

Yield: 4 servings (1 cup per serving).

Serve with Orzo (rice-shaped pasta).

Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 Tbsp chopped fresh parsley, 1 Tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

Cooking Light's Easy Winter Recipes, Winter 2011

JAMBALAYA WITH SHRIMP AND SAUSAGE

Traditionally Jambalaya, a Creole dish, is made with rice, shrimp & sausage, but feel free to change this recipe to your tastes.

1 Tbsp olive oil

1 cup chopped onion

1 cup chopped red bell pepper

1 Tbsp minced garlic

170 g sausage, sliced

1 cup uncooked long-grain white rice

1 tsp paprika

1 tsp freshly ground black pepper

1 tsp dried oregano

1/2 tsp onion powder

1/2 tsp dried thyme

1/4 tsp garlic salt

1 bay leaf

2 cups chicken broth

3/4 cup water

1 Tbsp tomato paste

1/2 tsp hot pepper sauce

410 g can no-salt-added diced tomatoes, undrained

250 g peeled and deveined medium shrimp

Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and sausage; saute 5 minutes or until vegetables are tender.

Add rice and next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, pepper sauce, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp, cook 5 minutes. Discard bay leaf.

Yield: 4 servings (1 1/2 cups per serving).

Cooking Light's Easy Winter Recipes, Winter 2011

RASPBERRY-CREAM CHEESE BROWNIES

Filling:

1/3 cup sugar

1/3 cup fat-free cream cheese, softened

2 tsp all-purpose flour

1/2 tsp vanilla extract

1 large egg white

Brownies:

Cooking spray

3/4 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1 cup sugar

2/3 cup unsweetened cocoa

1/4 cup butter, melted

1 Tbsp water

1 tsp vanilla extract

1 large egg

2 large egg whites

3 Tbsp raspberry preserves

Preheat oven to 350F.

To prepare filling, place the first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Set aside.

To prepare brownies, coat the bottom of an 8" square metal baking pan with cooking spray (do not coat the sides of the pan).

Lightly spoon flour into dry measuring cups; level with a knifew. Combine flour, baking powder, baking soda, and salt in a medium bowl.

Combine 1 cup sugar and the next 6 ingredients (through egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist.

Spread 2/3 of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and raspberry preserves by spoonfuls over filling, and swirl together using the tip of a knife to marble.

Bake at 350F for 40 minutes or until a wooden pick inserted in centre comes out almost clean.

Cool on a wire rack.

Yield: 16 servings.

Cooking Light's Easy Winter Recipes, Winter 2011

Green-eyed Monster Finger Cookies

This recipe won FIRST PRIZE at www.easy-kids-recipes.com during Halloween Baking Contest 2010

Serve up a sweet treat for Halloween. The kids will love these "bloody" green monster fingers.

Ingredients:

1 1/4 cup granulated sugar
1 cup butter or margarine (room temperature)
1 egg
1 egg yolk
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans
green food coloring
2 1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
shredded coconut
whole raw almonds
dark red jam (strawberry or raspberry)

Directions:

1. Preheat oven to 350F (180C) degrees.

2. Cream butter and sugar together for about 35 to 40 seconds. Add egg, egg yolk, vanilla extract, chopped nuts, and green food coloring and mix well.

3. In separate bowl, sift flour, baking powder and salt.

4. Add flour mixture to creamed mixture and stir to blend well.

5. Shape dough into 3 - 4 inch rolls, with one side tapered.

6. Place whole almond at pointed tip of roll for fingernail.

7. Use knife to put 3 small slits in finger underneath the fingernail.

8. Press a small indent with your thumb into center of roll for a knuckle. Add shredded coconut into indented knuckle area.

9. Place fingers on ungreased baking sheet 1 - 1 1/2 inches apart. Bake for 15 minutes or until coconut is toasted and cookie is slightly browned.

10. Let cool.

11. Prepare jam. For best results, use a dark red "thinner" jam. If thick, warm jam slightly until it liquefies. Spoon jam over cookie for "blood" effect.

FOIL PACKED CHICKEN DINNER

4 small boneless chicken breasts

2 tsp taco seasoning

2 cups potatoes, peeled & sliced

1/2 cup salsa

1 cup shredded cheddar cheese

1/4 cup sour cream

Preheat oven to 400F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on centre of each of 4 large sheets of heavy foil (sprayed). Top with chicken, salsa and cheese.

Bring up foil sides, double fold top & ends.

Place on 15 x 10 baking pan.

Bake for 30-35 minutes until chicken is cooked; remove from oven. Let stand for a few minutes.

Optional: serve with sour cream.

Kraft Canada recipe.

RUBY RED BELLINI PUNCH

2 cups raspberries

4 cups grapefruit juice

1.5 litres gingerale or club soda

1 can raspberry concentrate cocktail

Mix. Serve.

Serves 16

Optional: add grapes, blueberries or watermelon

BANANA BREAD

1/4 cup butter

1/2 cup brown sugar

1/2 cup honey

2 large eggs

2 cups mashed overripe bananas

1 1/2 cups flour

1/3 tsp baking soda

2/3 tsp salt

Preheat oven to 350 F.

Cream together the butter and the sugar until well-mixed. Add the honey and beat until light and smooth.

Add eggs, one at a time, until mixed. Add the mashed bananas, then mix thoroughly.

Sift together the remaining dry ingredients and combine into the mashed banana mixture.

Butter a 12x5-inch loaf tin and pour in the batter. Bake for 1 hour, or until a knife inserted in the centre comes out clean.

(I added a sprinkle each of cinnamon, nutmeg & cloves to the mixture before baking.)

Recipe found in West Jet's airline magazine, December 2010.

PULLED PORK (OR BEEF)

Round of pork or beef (for 4-6 servings)

1 can Dr. Pepper or rootbeer

Barbeque sauce: equivalent measurement to can of rootbeer or Dr. Pepper

Place in crock pot, put on low for 8 hours.

Pull apart the meat with 2 forks.

Simmer meat for 1 hour.

Serve alone, as a side dish or on a sandwich.

I got this recipe from one of the gals from work but I haven't tried it yet. (I wrote her recipe on a paper napkin so I had to add it to the blog before I lost the napkin.)

Apple & Potato Soup

Ingredients

Soup:4 Tablespoons butter 2 Leeks (white part only) , cleaned and sliced 5 cups tart Apples, peeled, cored, and chopped 6 cups Chicken Stock 2 cups Potatoes, peeled and chopped 1 cup heavy Cream 2 teaspoons apple brandy 1/8 teaspoon Cinnamon Salt, to taste White Pepper, to taste

Garnish:2 tart Apples, peeled, cored, and diced 2 Tablespoons Butter

Method 

Soup:

Saute the leeks in the butter over medium heat, covered, for 3-4 minutes. Add the apples and cook, uncovered, for about 5 minutes, coating them well with the butter. Pour in the stock, add the potatoes, and bring to a boil. Reduce heat and simmer for 45 minutes.

When the apples and potato are soft, carefully puree in a blender, solids first, until smooth. Return to the saucepan and stir in the heavy cream, brandy, and cinnamon. Stir well, then add salt and pepper to taste.

Refrigerate until cold. Adjust salt, pepper and cinnamon to taste. (If serving warm, skip this step.)

When ready to serve, (warm or cold) ladle into soup bowls and top with the apple garnish.

Garnish

Saute the diced apples in the butter for 4 or 5 minutes, then let drain on paper towels until you are ready to serve.