Pumpkin Swirl Cheesecake Bars

25 nabisco ginger snaps-ground
1/2c chopped pecans
1/4c (1/2stick) butter, melted
4 pk (8oz each) cream cheese
1c sugar
1t vanilla
4 eggs
1c pumpkin
cinnamon
nutmeg

-heat oven 325
-mix crumbs, nuts, butter, press into 9x13 pan
-beat cc, 3/4c sugar, vanilla
-add eggs, 1 at time, beat until blended
-remove 1 1/2c batter
-stir remaining sugar, pumpkin, spices
-spoon 1/2 batter into crust, top with 1/2 plain batter
-repeat layers, swirl with knife
-bake 45 minutes until center is almost set, cool completely before cutting.

Half Move Em Muffins

1.5c All-Bran cereal
1/2c Oats
1.5c van soymilk
mix

Add:
1 1/4c oat flour
1T baking powder
pinch salt
1 egg
1/2c sugar substitute
1/4c veg oil (or applesauce)
4T molasses
1/8c flax seeds
1T cinnamon

Coconut Creamed Rum

1c spiced rum
1 14oz can evaporated milk
1/4t coconut extract
1 1/2c cream or half and half

blend on high in blender for several minutes
keep in frige
can be kept up to 2 months

Key Lime Cookie Bars

Crust:
2/3 c brown sugar
1 3/4 c flour
3c shredded coconut, sweet
1/2t salt
1/2t coconut extract
1/2c butter, cubed

Filling:
8oz cc, soft
1 3/4c sugar
pinch salt
3T flour
4 eggs
1/3 - 1/2 c lime juice, squeezed

Crust:
combine in bown and miz until crumbly,
set aside 1c stuff
press crumbs into pan
bake 16-18 minutes

Filling:
beat cc, add sugar and salt
stir in flour, beat in eggs one at a time
stir in lime juice
pour into crust
bake 15 minutes, sprinkle with crumbs and bake 10 more min until wobbly in center
cool 1 hour before cutting

Vietnamese style anh Mi Burgers

2 carrots coarsley shredded
1/4c rice vinegar
1T sugar
1/2c mayo
2T tobasco
2t tomato paste
1 garlic clove, minced
kosher salt and ground pepper
1 1/2olbs ground beef
1 1/2t curry powder
2T veg oil
2T unsalted butter, softened
One 24inch bagette, quartered crosswise adn split
cilantro sprigs for burger tops

-preheat oven 400
-in small bowl mix carrots with rice vinegar and sugar, stand 10 minutes and drain
-small bowl: mix mayo with tomato, tobasco, garlic, salt and pepper
-form meat into four 6 inch long oval patties about 1 inch thick
-season with curry powder, salt and pepper
-heat oil until shimmering in skillet
-cook patties over moderate heat, turning once until medium (12 minutes)
-spead butter on bagettes and bake abot 5minutes
-spread may mix on bagette, top with burger, carrots adn cilantro.

Spicy peanut noodles

1lb spaghetti
3/4c smooth peanut butter
1/2c unseasoned rice vinegar
3T plus 1t sugar
6T soy sauce
1/4c water
1T sesame oil
2t crushed red pepper
one 2inch piece fresh ginger, peeled and coarsley chopped
1lg garlic clove
3 celery ribs, thinly sliced
1/2c coarsley chopped cilantro leaves
lime wedges

-cook spaghetti until tender, drain and set aside.
-in blender puree peanut butter, with 6T vinegar, 3T sugar, soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 c of peanut dressing to bowl and toss with noodles
-in another bowl toss celery, cilantro and remaining vinegar and sugar
-transfer noodles to bowls and drizzle them with peanut dressing. top with celery mixture and garnish with lime wedges

-can be made 2 days in advance

scallion pancackes with Soy dipping sauce

3 scallions - 2 minced, 1 thinly sliced
1T plus 1t toasted sesame oil
1/2t kosher salt
1/2lb pizza dough at room temp
2T soy sauce
1T water
2t unseasoned rice vinegar
1/2c canola oil

-mix in small bowl mince scallions with 1T sesame oil adn salt.
-Cut dough in half. roll out to 10X6 inch rectangles. spread scallion mix over dough, leaving 1/2 inch border. roll up and pinch to seal. coil each roll into a round and tuck the end under the coil. cover and let stand 15 minutes.
-mix sliced scallions with 1t sesame oil, soy, water and vinegar.
-with a large, heavy rolling pin roll out coiled dough into 8 inch round.
-in lg skillet heat canola oil until shiny and fry one pancake at a time over moderate heat, turning once and placing on paper towels to drain. cut into quarters adn serve with sauce.

Ginger Cookies

2 1/4 c flour
1t soca
2t cinn
1/2 t ground cloves
1/2 t nutmeg
1/2 t ground ginger
1/4 t kosher salt
1c brown sugar
1/4c veg oil
1/3c molasses
1 lg egg room temp1/4c crystalized ginger (6oz)

heat oven 350
-sift flour and salt
-beat brown sugar, oil, molasses
-add egg
-add dry
-add crystlaized ginger (food processed)
-roll into 1 3/4" balls and flatten
-press top into lg grain sugar
Bake 13 minutes, cool 2 on sheet before removing

Bailey's

Ingredients
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions
In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

Flourless, Sugar Free Peanut Butter Cookies

1 cup creamy ANPB
1 cup Splenda Granular
1 tsp baking powder
1/4 cup egg white

Preheat the oven to 350°.

Cream the peanut butter and splenda in a bowl. Add the baking powder and egg. Mix until combined (will be sticky).

Roll into 12 balls, place on a cookie sheet. Then slightly press down on each one to flatten just a little bit. You can use your fork to create the quintessential peanut butter cookie.

Bake about ten minutes and let set for a few minutes before taking them off the cookie sheet (or else they’ll just fall apart).

Makes 12, each cookie:

151 cals
11 g fat
6 g carb
6 g protein

kayak cookie recipie

1 c flour
3/4 t baking powder
1/2 t salt
1/2 t baking soda
1 3/4 sticks butter
1 c sugar
1/4 c brown sugar
1 egg
1 t vanilla
Add 2 1/2 cups of oatmeal last to avoid breaking oats
***If you lessen sugar, add a bit of ground oats or something dry to avoid flat cookies****
spinkle sea salt sparingly on each cookie before baking

-bake at 350, 12-16 minutes
-2 1/2 dozen with 1 T scoop

Lime Pudding

A work in progress as I would like to make this more simple and turn it into a pudding shot recipie.

2 lg. limes
1 (14 oz.) can sweetened condensed milk
1 c. heavy whipping cream
Lime peel for garnish

Grate peel from 1 lime and squeeze juice from both limes. In large bowl, with wire whisk, mix lime juice, condensed milk, and lime peel until thickened.
Beat heavy cream until stiff peaks form; fold into lime mixture. Spoon pudding into 6 dessert bowls. Refrigerate until serving time. Garnish with lime peel. Makes 6 servings.

Congo Bars

3c Flour
1/2 t salt
1pk lt brown sugar
1/2 c nuts(optional)
1/2 t vanilla
2 1/2 t baking powder
1/2 lb melted butter
3 eggs
1 (6oz) pkg chocolate chips

mix, batter will be stiff and sticky. baket 20-25 minutes on greased cookie sheet at 350.

Nestle Tollhouse Cookies

Makes 2 dozen

Preheat to 375

-mix 1cup plus 2T flour
-1/2 t baking soda
-1/2 t salt
set aside

mix:
1/2c soft butter
1/2 c brown sugar
1/3 c sugar
1/2 t vanilla
1 egg
-mix in dry stuff

-add 1c or 6oz of chips

bake 9-11 minutes

Gingerbread

2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Preparation:
-Grease and flour a 9-inch square baking pan or spray with a baking spray with -flour. Heat oven to 325°.
-Combine all ingredients in a mixing bowl;
-beat on low speed of electric mixer until ingredients are combined.
-Scrape the sides of the bowl and increase mixer speed to medium and beat for about 3 minutes longer.
-Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.


This gingerbread freezes well: cut into squares and wrap individually. Thaw and warm in the microwave just before serving.

Margarita Shrimp

1 tbsp. lime juice
2 tsp. grated lime zest
3 cloves garlic, minced
1 lb. fresh large shrimp, peeled and deveined
3/4 cup Swanson® Chicken Stock
1 medium orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small onion, sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
4 cups romaine lettuce OR iceberg lettuce torn into bite-sized pieces
2 large tomatoes, thickly sliced
1/4 tsp. ground black pepper



DIRECTIONS:
-Stir the lime juice, lime zest and garlic in a 2-quart shallow nonmetallic baking dish or a gallon sized resealable plastic bag.
-Add the shrimp and toss to coat.
-Cover the dish or seal the bag and refri gerate for 30 minutes, turning the shrimp over several times during marinating.

-Heat the stock in a 2-quart saucepan over medium-high heat to a boil.
-Add the pepper and onion and cook until the vegetables are tender-crisp.

-Reduce the heat to medium.
-Add the shrimp and marinade to the saucepan and cook until the shrimp are cooked through.
-Stir in the cilantro.
-Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates.
-Sprinkle with the black pepper.

Serves 4.


Nutrition Facts
Serving Size 342 g

Amount Per Serving
Calories 155 Calories from Fat 3
% Daily Value*
Total Fat 0.4g 1%
Cholesterol 162mg 54%
Sodium 153mg 6%
Total Carbohydrates 17.2g 6%
Dietary Fiber 3.7g 15%
Sugars 10.2g
Protein 23.5g

Vitamin A 25% • Vitamin C 88%
Calcium 5% • Iron 4%

Nutrition Grade B+

Mini-cheesecakes (makes 8)

crust:
1/2c graham cracker crumbs
1T confect. sugar
2T melted butter

Filling:
8oz cream cheese at room temp.
6T sugar
1 1/2T four
zest of 1/4 lemon
1/4t vanilla
salt
1 lg egg
2T sour cream

-preheat 325
Crust:
-combine crumbs and sugar, add melted butter and stir until evenly mixed.
-press firmly into stardard size muffin pan

Batter:
-mix cc, sugar and flour until smooth
-mix in lemon zest, vanilla and salt
-add eggs, stir in sour cream

-divide filling among cups, about 3/4 full
-bake 16-20 minutes and cool 30 minutes, refridge several hours before unmolding
-garnish with something

Hollandaise Sauce (6 servings)

2T butter
6 egg yolks
1/2c boiling water
2t lemon juice
1/8t cayene pepper
salt

-whisk butter and eggs over med heat w/ 1/2 inch simmering water in double boiler
-slowly add water from list whisking 7-10 minutes
-off heat, add lemon and cayene

Thai cucumber salad

2 lg cukes, sliced
1 small red onion, chopped
1/2t dried red pepper flakes
4T sugar
1/2c water
5T white vinegar
1/2t salt

-in small pan heat everything but cukes til sugar disolves. pour mix ofer cukes. chill a few hours and serve.

Cheeseburger Cookies

1can vanilla frosting
red, yellow and green food coloring
Nilla Wafers
pkg mint cookies
shredded coconut

-mix red and yellow food coloring with vanilla frosting until you get a "yellow cheese" color
-mix a few drops of green with coconut to make lettuce
-spread cheese onto two wafers, stick mint cookie onto one cheese layer and add lettuce to the other, add top wafer

Banana Berry Brownie Pizza

1/3 c cold water
15oz brownie mix
1/4c oil
1 egg
8oz pkg cc
1/4c sugar
1 egg
1t vanilla
Strawberry slices
Banana slices
1-2oz squares semi-sweet chocolate, melted

-Preheat over 350
-boil water
-mix brownie mix, water, oil and egg in lg bowl
-bake 25 minutes
-beat cc, sugar, egg adn vanilla in small bown - pour over crust
-bake 15 minutes, cool, top with fruit
-drizzle with chocolate
-garnish with mint leaves

Smith Island Cake (8 layer cake)

10 oz bittersweet chocolate, chopped
1c heavy cream
1c sugar
1/4 t salt
1t vanilla
8T butter, softened
1 yellow cake recipe

Frosting:
-chocolate in large bowl
-heat cream, sugar and salt in saucepan over medium-low heat, stirring occasionally until sugar disolves and mixture simmers.
-pour hot cream over chocolate and whisk smooth
-whisk in vanilla and butter until glossy
-cover and reridgerate until icing is firm, but spreadable, about 1 hour


Cake:
-grease and flour two 8 inch pans and line with parchment paper
-spread 1/8 (about 2/3c) batter in each pan and bake about 10-14 minutes
-knife perimeter and invert onto rack, make 8 layers

Assemble:
-spread 1/4c frosting over first layer, if too firm, warm at room temp five minutes
-repeat and frost sides

Cheesecake tarts

8 oz cream cheese
1 egg
1t vanilla
1/4 c sugar
1c ground nuts (I use graham cracker crumbs)
1/3 stick melted butter
3T sugar
fruit/topping stuff

-oven at 375
-grease individual sized tarts pan
-blend cc, vanilla and 1/4c sugar...set aside
-mix nuts/crackers with butter and press into 12 cups on tart pan
-fill evenly with cc mix
-bake about 14 minutes, remove from pan and cool
-lightly loosen and tarts will fall as they cool.


Nutrition Facts
Serving Size 41 g

Amount Per Serving
Calories 154 Calories from Fat 92
% Daily Value*
Total Fat 10.2g 16%
Saturated Fat 5.9g 29%
Cholesterol 43mg 14%
Sodium 141mg 6%
Total Carbohydrates 13.7g 5%
Sugars 8.8g
Protein 2.4g

Vitamin A 7% • Vitamin C 0%
Calcium 2% • Iron 3%

Nutrition Grade F
* Based on a 2000 calorie diet

Awesome Brownies

2 eggs
1t vanilla
3/4 c sugar
1/2 c butter, melted
3/4 c cocoa powder (you get what you pay for)
2/3 c flour
1/4t podwer
salt
1/2 c walnuts, chopped
1 c chocolate chips

I don't nuts or chips.

-stir in eggs and sugar with spoon
-add vanilla and butter
-sift cocoa powder with flour, powder and salt
-stir two mixes

bake 20-30 minutes in greased 8" pan


Amount Per Serving
Calories 165 Calories from Fat 83
% Daily Value*
Total Fat 9.2g 14%
Saturated Fat 5.5g 28%
Cholesterol 51mg 17%
Sodium 66mg 3%
Total Carbohydrates 20.8g 7%
Dietary Fiber 1.8g 7%
Sugars 12.7g
Protein 2.7g

Vitamin A 5% • Vitamin C 0%
Calcium 1% • Iron 7%

Nutrition Grade D+

Jen's Peanut Butter Chocolate Chip Cookies

1c butter
1c crunchy PB
1c brown sugar
2 eggs
1t baking soda
6oz (1c) choc chips
1c sugar
2c flour

-cream butter and pb
-gradually adds sugar, eggs one at a time and beat until smooth
-add flour and sugar
-stir in chips
-bake 15 minutes on greased sheet at 325

Hollandaise Sauce

Serves 6, unless like me, you could drink the stuff

2T unsalted butter
6 egg yolks
1/2c boiling water
2t lemon juice
1/8t cayenne
salt

-whisk butter and egg yolks over med heat with 1/2 inch simmering water in pot under bowl
-slowly add water and thicken
-off heat, add lemon and cayenne

Gramma's Carrot Cake

3/4 c walnuts
2c flour
2t powder
1 1/2t soda
2t cinnamon
1t salt
2c sugar
1 1/4 c oil-little less
small can crushed pineapple
4 eggs
2c grated carrots

sift flour and dry stuff together, put aside

beat together sugar and eggs and oil

add dry stuff and beat together

fold in carrots and walnuts

put in floured bundt pan

350 for 45 minutes

frost with cream cheese frosting

The easiest and fastest answer...Chicken sausage

1 pkg (I prefer chicken and apple sausage)
frozen onions and peppers

put in pan, sautee till done and serve over brown rice or romaine lettuce

Option:
add sesame oil, teryaki sauce and soy sauce in pan and sautee this way.

Takes 20 minutes

"Veggie" Tuna

So I got this from a mirobiotics class I took with hard core vegans. Yes, I said vegans. It was an accident, but informative.

2c shreded carrots
2 stalks of diced celery
1 pepper diced
1/4 c red onion, diced
1 tomato in small squares, drained
1/2c soy mayonaise or nayonaise

mix and serve on salad or something healthy

Fajita Marinade

juice of 1 lime
2 tsp olive oil
4 cloves minced or crushed garlic
2 tsp Worcestershire sauce
1 tsp salt
1 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp coriander
1/2 tsp cumin
1/3 cup chopped cilantro

In a large ziploc bag mix all ingredients. Add strips of sirloin, chicken or shrimp. Marinate in the fridge at least 2 hours or overnight.

Peanut Butter Granola Squares

Peanut Butter Granola Squares
(Makes 10-20 bars)

1 cup steel cut oats
1.5 cup oats
1.5 cup protein powder
1/4 cup honey
1/4 cup peanut butter
4 packets Splenda
3/4 cup eggbeaters
splash of water

Mix all ing. until it forms a sticky dough (microwave honey and PB for 30 sec first). Place into cookie sheet lined with foil and sprayed with Pam. Bake at 350 degrees F for 15 minutes. Cut into 20 small squares or 10 big ones.

For 20 squares:
113 cal
3g fat
14 g carbs
8 g protein

GREEK SALAD SPREAD/DIP

1 lg. tomato, chopped fine
1 English cucumber, peeled & chopped fine
1 lg. green pepper chopped fine
3 sticks of celery, chopped fine
1 purple onion chopped fine
1/2 c. kalamata olives, chopped fine
1/2 c. crumbled feta
2 T. EVOO
2 T. lemon juice
1 T. dried oregano
salt & pepper , to taste

Mix all ingredients together and serve with toasted pita chips

Erin's 3 bean chili

Three Bean Chili

1 large onion, chopped
1/2 bell pepper, chopped
2 garlic cloves, minced or from a jar
one can (15.5 oz) black beans
one can pinto beans
one can kidney beans
one can (28 oz) crushed tomatoes
one small can tomato paste
one packet chili seasoning (hotness level of your choice)
1 cup water

Rinse the beans, then through all of the above into your crockpot or large cooking pot. Simmer for 6-8 hours. Serve with corn bread and a side salad. Healthy and deeeelicious :)

chicken for salad

chicken
white wine
pam
garlic
lemon


chicken in 1 inch cubes in pam-sprayed pan, add 1T garlic and 1/3 c white wine with garlic and couple squirts from plastic lemon. sautee until not pink, don't overcook


lay nicely over cut romaine tossed in ceasar dressing and sprinkle with grated cheese or sliced romano

Good for you cacciatore

One pkg ground turkey/chicken
1c frozen or fresh peppers
3/4 c frozen or fresh sliced onion
mushrooms (optional)
1 can kitchen ready tomatoes
1T garlic
peppr to taste (some cayene if you want)

two ways to do this: either crock pot or stove top
crock pot: dump everything in, turn on low and leave overnight (6-7 hours)

stovetop:
in pan spray pam and brown poultry with garlic
add veggies and cook
add tomatoes and simmer
eat

Serving Size 155 g 4 servings

Amount Per Serving
Calories 254 Calories from Fat 79
% Daily Value*
Total Fat 8.8g 14%
Cholesterol 101mg 34%
Sodium 103mg 4%
Total Carbohydrates 9.2g 3%
Dietary Fiber 3.0g 12%
Sugars 1.1g
Protein 34.5g

Vitamin A 2% • Vitamin C 7%
Calcium 7% • Iron 24%

Nutrition Grade A-

Peanut Thai Chicken

cubed chicken breast
cubed bell peppers
1 c ANPB
1/3 c chopped cilantro
3/4 c salsa
2 t brown sugar
1/2 c soy
1/4 c lemon juice
1/2 t cayenne
1/2 t black pepper
1/2 to 1 T minced garlic

Combine PB, cilantro, salsa, sugar, soy, lemon and spices and mix well.
Add chicken and pepers, cover and refrigerate 3 hours+
Bake at 425 on foiled, sprayed cookie sheet about 20 minutes

Servings: 6ish

Stir Fry Anything (more a sautee)

This is you, Mom.

2-3 chicken (subdtitute any meat, cook fish shorter time to not dry out) breasts in 1 inch cubes
Sliced or minced ginger root or ginger powder
2T seasame oil or vegetable oil
1/4 c vinegar
2t garlic (minced or diced out of jar)
1T chicken consume

-mix all but chicken in large pan and heat on medium heat until warm, add chicken
-add the following:

1 pepper sliced
1/2 onion sliced
1/2 c sliced mushrooms
1/3 c sliced celery
Any other left over veggies in fridge, nuts, seeds

Cook brown rice in microwave according to pkg directions (1 cup dry = many servings)

serve in a bowl, for fun, eat with chopsticks

Brownies from scratch

2 eggs
3/4 c sugar
1t vanilla
-mix with spoon

1/2 c melted butter
-add to mix

3/4 c good chocolate powder
1/2 c flour
1/4t baking powder
pinch salt
-sift together and add to mix
-add any chips, nuts, etc

bake 350 for 20-30 minutes in greased square pan
for chewy brownies, bake less time

Banana Bread

1/2 c shortening
3/4 c sugar
1/4 c brown sugar
2 eggs

Cream...add:

bananas (3ish) mashed with 1/4t baking soda and 1T water

Mix and add:

2c flour
1 t baking powder
nutmeg
ground ginger
cinnamon

Bake 55 minutes at 350

Move 'Em Muffins

Bake on 375 for 20 minutes

3c All-Bran cereal
1c Oats
3c van soymilk
mix

Add:
2 1/2c flour
2T baking powder
1t salt
2 eggs
1c sugar
1/2c veg oil (or applesauce)
8T molasses
1/4c flax seeds
1T cinnamon

Combine both together and put into muffin pans
Makes 24 muffins

Nutrition Facts
Serving Size 78 g

Amount Per Serving
Calories 196Calories from Fat 55
% Daily Value*
Total Fat 6.1g9%
Saturated Fat 1.1g6%
Cholesterol 14mg5%
Sodium 152mg6%
Total Carbohydrates 33.9g11%
Dietary Fiber 4.2g17%
Sugars 14.5g
Protein 4.3g

Vitamin A 7% • Vitamin C 0%
Calcium 12% • Iron 23%

Nutrition Grade A
* Based on a 2000 calorie diet