Recipes

Recipes

Keep checking back, recipes will added regularly. Find recipes below for appetizers, salads, soups, main entrees, vegetables, breakfast items and desserts. All have been published in the North Iowa Times.

THIS WEEK'S RECIPE:

This three-citrus dressing melds the flavors of orange, lemon and lime while honey mustard in the background balances
their tartness and adds bite.

Spinach Salad with Grilled Chicken with Three Citrus Dressing

Makes 4 servings
    1 lb. skinless and boneless chicken breast
    2 garlic cloves, chopped
    Kosher salt to taste
    3/4 cup orange juice
    2 Tbsp. fresh lime juice
    1 Tbsp. lemon juice
    1 tsp. ground cumin
    1 Tbsp. honey mustard
    Ground black pepper
    2 Tbsp. extra virgin olive oil, divided
    8 packed cups spinach leaves, stemmed
    1 (11 oz.) can mandarin orange sections, drained
    1/4 cup chopped walnuts, optional, for garnish

Cut chicken lengthwise into 1-inch strips and place in resealable plastic bag.
    Place garlic on cutting board and sprinkle on salt. Finely chop garlic, then turn blade sideways, press it against garlic and drag down and to the side to smear garlic and salt together. Repeat chopping and smearing until garlic is a chunky paste. Scoop it up with knife blade and transfer mashed garlic to small bowl. Add orange, lime and lemon juices, cumin, stir in honey mustard, and add pepper to taste. Whisk in 1 T of oil.
    Pour 1/2 cup of dressing into bag with chicken and seal, then massage to coat chicken strips. Marinate chicken in refrigerator for 1 to 2 hours. When ready to cook, use paper towels to pat chicken dry. Discard marinade.
    Cook chicken in heated grillpan or over outdoor grill on medium-high heat until pieces are white in center at thickest point, about 5 minutes. Transfer to plate and let chicken rest for 5 minutes, then cut into 1-inch pieces.
    Arrange 2 cups of spinach in each of four salad bowls and top with one-fourth of chicken. Whisk remaining tablespoon of oil into dressing, then drizzle it over salads. Makes 4 servings.

LAST WEEK'S RECIPE:

Spicy Golden Slaw

8 cups green cabbage (1 small head, about 1 1/2 lb.), quartered, cored and shredded
    1 large green bell pepper, seeded and cut into 2-inch by 1/4-inch strips
    1 medium carrot, shredded
    1/2 medium sweet onion, cut in thin crescents
    1/4 cup white vinegar
    3 Tbsp. honey
    1/2 tsp. ground ginger, or to taste
    1/4 tsp. ground turmeric
    1/8 tsp. celery seed
    1 Tbsp. canola oil
    Salt and freshly ground black pepper

Place the cabbage, pepper, carrot and onion in a large bowl, tossing until they are evenly combined.
    In a small saucepan, combine the vinegar, honey, ginger, turmeric and celery seed. Over medium heat, bring the mixture to a boil, stirring to dissolve the honey. Remove from heat and mix in the oil. Pour the hot dressing over the vegetables. Toss until they are well combined. Season to taste with salt and pepper and adjust the amount of ginger and celery seed, if desired. (A little ginger goes a long way.)
    Cover the slaw and refrigerate 4 to 24 hours before serving. (It will become more golden after two or three days.)
    Makes 12 servings. Per serving: 46 calories, 1 g. total fat (0 g. saturated fat), 9 g. carbohydrate, less than 1 g. protein, 1 g. dietary fiber, 13 mg. sodium.

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APPETIZERS

Roasted Red Pepper Pinwheels

Use these rolled-up snacks as afternoon or evening finger food for yourself and friends. To feed a crowd, double or triple the recipe. Cooking time: 10 minutes plus chilling. Prep time: 15 minutes

Ingredients

1 red bell pepper, quartered lengthwise
1/2 cup canned chickpeas (Garbanzo beans), rinsed and drained
1 tablespoon plain fat-free yogurt
1/2 teaspoon dark sesame oil
1/2 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
2 teaspoons water
Pinch salt
1 spinach-flavored flour tortilla (8 inches; salad plate size)
1 cup mixed salad greens

Preparation

1. Preheat broiler. Broil pepper pieces, skin side up, 4 inches from heat, until charred, about 10 minutes. Transfer to a plate. When cool enough to handle, peel and cut into 1/2-inch-wide strips.
2. Combine chickpeas, yogurt, sesame oil, lemon zest, lemon juice, water, and salt in food processor and puree until smooth.
3. Spread mixture evenly over one side of the tortilla, leaving 1/2-inch border all around. Top with salad greens and roasted peppers. Roll up jelly-roll fashion.
4. Wrap tightly in foil or plastic wrap and refrigerate for at least 1 hour, no more than 4 hours. The roll will get softer and easier to slice as it sits in the refrigerator before serving. The longer it's in, the softer it gets. If left too long, they will get soggy. Unwrap and slice crosswise into 8 pieces (1 inch wide) to serve. Serves: 8 Per serving (1 piece): Calories 45, fat 1 g, saturated fat 0 g, cholesterol 0 mg, sodium 75 mg, carbohydrate 8.5 g, fiber 1.5 g, protein 1.5 g.

Strawberry Bruschetta

24 slices French baguette
    1 tablespoon butter, softened
    2 cups chopped fresh strawberries
    1/4 cup white sugar, or as needed

Directions
1. Preheat your oven’s broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a large baking sheet.
2. Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece of toast, then sprinkle sugar over the strawberries.
3. Place under the broiler again until sugar is caramelized, three to five minutes. Serve immediately. Makes 12 servings.

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SALADS & VEGETABLES

Brussels Sprouts with Pecans and Dried Cranberries

1 bag (16 oz.) frozen, petite baby Brussels sprouts, or use fresh, rinsed, trimmed and steamed 6-8 minutes
    1 Tbsp. extra virgin olive oil
    2 tsp. balsamic vinegar
    2 Tbsp. finely chopped, lightly toasted pecans
    1/4 cup dried cranberries
    Salt and freshly ground black pepper, to taste
Cook Brussels sprouts according to package directions. Meanwhile, in small bowl, stir together oil, vinegar, pecans and cranberries. Transfer cooked sprouts to serving dish. Gently toss with dressing. Season with salt and pepper and serve immediately. Makes 4 servings.

Per serving: 102 calories, 6 g total fat (>1 g saturated fat), 11 g carbohydrates, 2 g protein, 2 g dietary fiber, 13 mg sodium.

Holiday Cabbage

Ingredients
    1 large red cabbage, cleaned
    2 tbs butter
    1/3 cup apple juice
    1/3 cup white wine vinegar
    1/3 cup balsamic vinegar
    4 apples, peeled, cored and sliced in chunks
    1/2 large white onion, diced coarsely
    1/3 cup dried cranberries
    1 tbs fennel seeds
    1 tsp cumin
    Salt and black pepper to taste
    White wine vinegar to correct tartness if needed
    Orange zest for garnish

Directions
    1. Cut up the cabbage into small chunks. In a large high sided skillet melt the butter over medium heat. Add the cabbage and cook until it wilts.
Stir the cabbage well throughout.
    2. Add the apple juice, and vinegars and then the apples. Continue to cook over low to medium flame. Stir frequently. Cover the skillet loosely to
allow softening.
    3. When the cabbage and apples are softened, remove lid and raise heat slightly. Toss in the cranberries. Cook until most of the liquid is absorbed.
    4. Add salt and pepper and spices to the cabbage, and mix in well. Taste the cabbage and add a little more vinegar if it’s too mild. You want
    a nice tang.
    Serve in a heated serving dish, topped off with a garnish of sprinkled orange zest.
    From Eddie’s of Roland Park, eddiesofrolandpark.com)

Aunt Polly’s Sweet Potato Casserole

Instead of using over sweetened canned yams, this holiday season, try this simple casserole and adjust the sugar to your own taste.

Ingredients
    2 lbs. sweet potatoes, boiled, peeled and mashed
    2 eggs, beaten
    2 oz. margarine, melted
    1/2 cup brown sugar
    1 cup buttermilk
    1/4 tsp. baking soda
    1/2 tsp. nutmeg and cinnamon

Directions
Preheat oven to 350°F. Whisk together eggs, buttermilk, margarine, baking soda, spices and sugar and stir into mashed
sweet potatoes. Mix well, will be very soupy. Bake in a greased casserole for 1 hour, serve warm. (From holdayrecipes.net)

Slow Cooker Wild Rice Vegetable Bake

    1 1/2 C. wild rice, rinsed
    1 large butternut squash (about 3 lbs.)
    1 large yellow onion, peeled and cut into 6 wedges
    1 lb. fresh button mushrooms, halved
    1 medium carrot, peeled and sliced
    2 small turnips (1/2 lb. total), peeled and each cut into 6 wedges
    6 C. vegetable stock or broth prepared with veg. bouillon cubes
    3 T. fresh lemon juice
    2 T. butter or light olive oil
    1 T. chopped fresh marjoram leaves or 1 tsp. dried
    Salt, optional
    Freshly ground black pepper to taste
    1/2 C. dried cherries, apricots, cranberries or golden raisins

Put rice in a 5-quart or larger slow cooker. Cut squash in half lengthwise; remove seeds and peel. Cut each half into quarters and put on top of rice. Add onion, mushrooms, carrot and turnips. Pour in stock and lemon juice. Dot with butter or drizzle with olive oil. Sprinkle on marjoram, salt and pepper. Do not stir. Cover and cook on Low for 6 - 8 hours.
Stir in dried cherries, apricots, cranberries or golden raisins a half hour before serving. Cook covered until rice is done.
*If using a 3 1/2- to 4-quart cooker, cut recipe in half.

Crunchy Zucchini and Potato Cakes

    2 cups shredded zucchini
    3 cups peeled and grated russet potatoes
    3 garlic cloves, minced
    ¼ tsp. onion powder
    1 Tbsp. minced fresh rosemary or ½ tsp. dried rosemary leaves, crushed
    3 Tbsp. grated low fat Parmesan cheese (divided)
    ¼ cup seasoned breadcrumbs
    1 egg, lightly beaten
    Salt to taste
    ¼ tsp. pepper
    3 Tbsp. canola oil
    1 ½ cup low fat sour cream (optional- for garnish)

Place rack in center of over and preheat to 450°F.
    Lay zucchini and potatoes on 2 kitchen towels. Bring corners of the towels together and squeeze out moisture from vegetables.
    Place vegetables in large bowl. Add garlic, onion powder, rosemary, 2 tablespoons Parmesan cheese, bread crumbs, egg, salt and pepper. Mix well until all ingredients are combined.
    In large oven-safe skillet, heat vegetable oil over medium heat. Add vegetable mixture to the pan. Press mixture into skillet using back of spoon or spatula, covering entire bottom of pan. Cook for about 8-10 minutes, until the edges of the mixture begin to brown. Sprinkle remaining Parmesan cheese on top and put pan into preheated oven for about 20 to 25 minutes, until the top of the pancake becomes golden.
    After taking pancake out of oven (careful the handle is hot!), cut it into pizza -shape slices and cool before topping with a dollop of low fat sour cream, if desired. These can be served warm or at room temperature.
    Makes 5 servings. Per serving: 220 calories, 11 g total fat (1 g saturated fat), 27 g carbohydrate, 5 g protein, 3 g dietary fiber, 45 mg sodium

Caesar Cole Slaw

    Dressing:
    1 cup low-fat mayonnaise
    3 tbl fresh lemon juice
    1/2 tsp minced garlic
    1 tsp anchovy paste
    1 tsp Dijon mustard
    1/2 tsp freshly ground pepper

Salad:
    8 cups shredded savoy or green cabbage
    2 cups shredded carrots
    4 scallions, thinly, sliced
    2 cups croutons
        To make the dressing, in a large bowl whisk together the mayonnaise, lemon juice, garlic and anchovy paste, mustard and pepper.
    Add the cabbage or savoy, carrots and scallions and toss to coat. Cover and refrigerate salad for at least 1 hour before serving. Top with croutons just before serving; serves 6-8.

Smoky Potato Packets

Ingredients:
    About 1/3 cup olive oil
    2 lbs. new potatoes, sliced thinly (1/4-inch)
    2 slices of a sweet Spanish onion, or 4 slices yellow onion, thinly sliced
    3/4 tsp. dried rosemary leaves or 1 teaspoon chopped fresh rosemary leaves
    1/2 tsp. salt
    1/2 tsp. pepper or pinch of cayenne pepper

When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil. Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes.
With the potato rings intact, bring the two large edges of foil to the center, sealing firmly. Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through. (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn’t burning. If necessary, finish cooking with another foil sheet under the packets.) Serves 8.

Sauteed Zucchini and Potatoes

1 red onion, chopped
    3 cloves garlic, finely chopped
    2 Tbsp. fresh parsley, minced 1 tsp. dried oregano
    3 Tbsp. olive oil 3 medium zucchini, thinly sliced
    2 small potatoes, peeled and thinly sliced Salt and pepper, to taste
    2 fresh tomatoes (1 cup of canned, drained, may be substituted)
    Parmesan cheese, grated, to taste
    Fresh parsley, chopped, for garnish

Directions: Saute onion, garlic, parsley and oregano in skillet with oil over high heat. Make sure to caramelize the onions and garlic, being careful not to burn them. Add zucchini and potatoes and reduce heat to medium. Stir occasionally and cook for about 15 minutes. Season to taste with salt and pepper. Add tomatoes, cover, and simmer slowly for about 15 minutes more. The zucchini and potatoes will become soft and brown. Serve with grated Parmesan cheese and fresh parsley. Makes 4 servings Per serving: 210 calories, 11g total fat (2 g saturated fat), 27g carbohydrate, 4 g protein, 4g dietary fiber, 25mg sodium. (From the American Institute of Cancer Research.)

Holiday Spiced Red Cabbage

Ingredients
    1 1/2 pounds red cabbage, cored, quartered and shredded
    2 medium onions, chopped
    1 tart apple, cored, peeled and chopped
    1 cup pitted prunes
    1 garlic clove, crushed
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    2 tablespoons red wine vinegar
    Ground nutmeg, to taste
    1/2 cup water

Directions
In a large pot, add all of the ingredients. Stir to mix thoroughly. Cover and cook, stirring frequently, over medium heat until the vegetables are tender, about 1 hour. Add water as necessary to prevent the cabbage from drying out. Transfer to a serving bowl and serve either warm or cold. Serves 8

Rutabaga and Potato Puree

    1 1/2 pounds rutabaga, peeled and cut into small chunks
    1 1/2 pounds potatoes, peeled and cut into large chunks
    4 cloves garlic, peeled
    Salt to taste
    1/3 cup nonfat milk, scalded
    1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
    Freshly ground white or black pepper to taste

1. Place rutabagas and potatoes in a large pot and cover with water. Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15 to 20 minutes. Drain thoroughly and return the vegetables to the pan. Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly.
2. Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper.

Maple Mashed Butternut Squash with Pecans

2-3 butternut squash
1/4 cup butter
1/4 cup real maple syrup
1/2 cup chopped toasted pecans
1/4 cup pecan halves

Cut squash in half, scrape seeds and stringy flesh out of the centers. Spray squash halves with cooking spray or place in a lightly greased baking dish. Bake in a 375º oven for about 45-min. to 1 hour, until they are tender and done. Allow them to cool enough to handle, then scrape out flesh into a mixing bowl.
Using a mixer, puree the squash with the butter and maple syrup until smooth. Fold in the chopped pecans. Place in a greased casserole. Sprinkle the pecan halves on the top of the dish. This dish can be refrigerated for up to two days at this point. Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the pecan halves.

Makes 8 servings.

GRILLED CORN WITH MANGO-CITRUS BUTTER

1 cup butter, softened
    1/4 cup mashed ripe mango
    1/4 cup finely chopped cilantro
    2 tablespoons finely shredded lemon peel (yellow part only)
    1/4 teaspoon chili powder
    6 ears fresh supersweet corn, husked
    Vegetable oil or melted butter
    Salt to taste

Preheat grill or broiler. In a small bowl, mix butter, mango, cilantro, lemon peel and chili powder until combined. Lightly brush corn with oil; sprinkle with salt. On a rack, arrange corn; grill until golden, 5 to 7 minutes, turning occassionally. Serve with Mango-Citrus Butter. Yield: 4 to 6 portions

Blueberry and Gorgonzola Salad with Mixed Greens

Ingredients
    1/4 cup Safflower oil
    3 Tblsp. Sour cream
    2 Tblsp. Honey
    1 Tblsp. White vinegar
    1 Tblsp. Poppy seeds
    1 tsp. Lemon juice
    1/2 tsp. Salt
    1/8 tsp. Ground black pepper
    8 cups Mixed salad greens such as Bibb lettuce, tatsoi & Belgian Endive
    1 cup Fresh blueberries
    2 ounces (about 1/2 cup) Gorgonzola cheese, crumbled
To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.
    To plate each serving: In a bowl, combine 2 cups salad greens with about 2-1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons Gorgonzola cheese.
    Garnish plates with additional endive leaves, if desired. YIELD: 4 portions

Cucumber Salad

A cool and refreshing addition to summer meals. Scrape the seeds out of the cucumbers if you prefer.

Ingredients:

1/2 cup plain yogurt
    1/2 cup sour cream
    1 tablespoon lemon juice
    1 tablespoon chopped parsley
    1/4 teaspoon pepper
    2 medium cucumbers, sliced
    1 cup chopped onion

Directions:
In a small bowl, blend together yogurt, Sour Cream, lemon juice, parsley and pepper. In a medium bowl, toss together cucumbers and onion. Stir in yogurt mixture. Refrigerate 1 to 2 hours before serving. Number of Servings: 4 © Wisconsin Milk Marketing Board, Inc. Used with permission. All rights reserved.

Chicken or Turkey Red Grape Salad

A simple and delicious salad that will help you use up your leftovers. Simply omit celery root if unavailable. Makes six servings.

Ingredients

1 (8 ounce) package mostaccoli pasta
1 1/2 cups mayonnaise
1 cup sour cream
1 tablespoon minced celery root
2 cups halved seedless red grapes
2 cups diced cooked turkey
1 cup chopped celery
1 head romaine lettuce leaves, torn into bite size pieces

Directions
1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until tender. Drain, and run under cold water to cool. Drain again, and transfer to a large bowl.
2. In a separate bowl, stir together the mayonnaise, sour cream and celery root. Stir this into the noodles to coat. Fold in the grapes, turkey and celery. Chill until serving.
3. To serve, place a bed of romaine lettuce onto serving plates. Top with the turkey pasta salad.
It’s always nice to have a couple of simple appetizer recipes to fix for Holiday guests or as a take-along for someone else’s party.

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SOUPS & STEWS

Old-Fashioned Tomato Soup

If you are looking for recipes to help you use up the last of the tomato harvest as the weather cools down, don’t forget homemade tomato soup.
Instead of using canned tomatoes, substitute 3 1/2 cups diced fresh tomatoes.

1 Tbsp. butter
    1 onion, finely chopped
    2 large garlic cloves, chopped
    1 can (28-oz.) diced tomatoes
    1 Tbsp. sugar
    1 tsp. dried thyme
    1/8 tsp. ground mace
    Pinch of cayenne pepper
    1/2 cup fat-free half-and-half cream
    Salt and freshly ground black pepper
    3 Tbsp. snipped dill, for garnish (optional)

Melt the butter in a small Dutch oven over medium-high heat. Sauté the onion until translucent, 4 minutes. Add the garlic and sauté until the onions are golden, 5 to 6 minutes. Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
    Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a purée, either pulpy or completely smooth, as desired. Blend in the half-and-half. Season the soup to taste with salt and pepper.
    Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
    Makes 4 servings. Per serving: 105 calories, 3 g. total fat (2 g. saturated fat), 18 g. carbohydrate, 3 g. protein, less than 1 g. dietary fiber, 586 mg. sodium. (From the Institute for Cancer Research)

Sausage and Cabbage Soup

Ingredients:
12 ounces Polish sausage, sliced 1/4" thick
1 onion peeled and chopped
1 large clove garlic, peeled and minced
5 cups chicken broth
1 bottle (12 oz.) wheat beer
1 lb. thin-skinned potatoes, scrubbed and quartered
1 1/2 quarts finely shredded cabbage (8-12 oz.)
1 cup sliced carrots
1 tsp. coriander seeds
1/2 tsp. whole allspice
1/2 tsp. peppercorns
2 tablespoons chopped parsley
whole-grain mustard

Directions:
1) In a 5 to 6 quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. SPoon out and discard all but 1 tablespoon fat from pan.
2) Add onion and garlic to pan; stir often until limp, 3 minutes
3) Increase heat to high. Add broth, beer, potatoes, cabbage, carrots, coriander, allspice, and peppercorns (wrap and tie spices in cheesecloth if desired). Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard spices if wrapped.
4) Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.

Pork and Apple Stew

This menu is great for a busy winter day—put dinner in the slow cooker and it’s ready when you are. Serve with mashed potatoes or egg noodles, buttered Brussels sprouts and warm dinner rolls.

Ingredients:
    1 (3-pound) boneless pork shoulder (butt) roast, cut into 2-inch cubes, trimmed
    2 tablespoons vegetable oil
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 chopped onions
    2 carrots, pared, cut into 1/2-inch rounds
    2 tart apples, peeled, cored, quartered
    3/4 cup apple cider
    1/2 teaspoon dried thyme
    1/4 teaspoon ground allspice
    1/4 teaspoon rubbed sage

1. Heat oil in large skillet over medium-high heat. Add pork cubes and brown on all sides, turning as needed, about 5 minutes. Transfer pork to plate, season with salt and pepper.
    2. Add onions, carrots and apples to skillet and cook, stirring often, until onions begin to brown, about 5 to 6 minutes. Transfer to a 3 1/2-quart slow cooker and top with pork cubes.
    3. Add apple cider, thyme, allspice and sage to skillet. Bring to a simmer, scraping up brown bits on bottom of skillet; add to the slow cooker. Add all ingredients to slow cooker, cook , 6 to 7 hours on low until pork is tender.
    4. Using a slotted spoon, transfer meat to a serving bowl, cover to keep warm. Skim off fat from surface of cooking liquid. In food processor or blender, puree cooking liquid and solids until smooth.
    5. Pour sauce over meat, stir gently and serve immediately. Serves 6.
    Nutrition Facts: Calories 440 calories Protein 48 grams Fat 21 grams Sodium 350 milligrams Cholesterol 165 milligrams Saturated Fat 7 grams Carbohydrates 14 grams
    Recipe courtesy of the National Pork Board

Crockpot Chicken and Chickpea Stew
Enjoy this low fat, mildly spiced, slightly sweet chicken and chickpea stew over rice or noodles or with some couscous.
Garbanzo beans are another name for chickpeas.

Prep time: 15 min.
Cook time 6 hrs.

Ingredients
1 tsp. paprika
1/2 tsp tumeric
1/2 tsp ginger
1/2 tsp cinnamon
1 1/4 pounds boneless, skinless chicken thighs trimmed of fat, cut into pieces
1 lg onion thinly sliced
2 carrots
4 cloves of garlic
1 15 oz can garbanzo beans (chickpeas), drained and rinsed
1 15 oz can tomatoes

Directions
    Coat a 3-4 quart crockpot with cooking spray. Combine spices, sprinkle over chicken thighs. Add onions, carrots and garlic to the crockpot.
    Lay chicken meat on top and add chickpeas and tomatoes. Cook on low for 6-8 hours. Serves 4-6.
    Calories, 394, calories from fat 68, total fat 7.4 grams, cholesterol 118 mg., soduim 399 mg., carbohydrate 45.1 g, fiber 9.8 g, protien 36.5 g. (From About.com)

Pressure Cooker Butternut Squash Soup

    1 tablespoon olive oil
    1 48 ounce can chicken broth
    3 lb. Butternut squash, peeled, seeded, and
     cut into 1" chunks
     2 large onions, peeled and cut into large pieces
    3 large red delicious apples, peeled and cut into 1" pieces
    3/4 cup long-grain rice
    1 1/2 teaspoon ground cumin
    2 teaspoon ground ginger
     1 pint half&half (fat-free works well), or milk for thinner consistency
    Salt, to taste

Directions: In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown. Add remaining ingredients, except half & half and salt, and place lid on cooker. Bring up to high pressure, then lower heat and cook for 10 minutes. Release pressure as directed by manufacturer. Open lid and allow to cool slightly. (6) Place ingredients into blender or food processor, along with half & half and salt, if desired. Puree until smooth. Serve medium hot.

Easy Crockpot Venison Stew

The tapioca in this recipe serves as a thickener, and does not change the flavor.

Ingredients

2 to 3 lbs. tenderized venison, cut into 1-inch cubes
    1 1/2 cups French dressing, vinaigrette or marinade
    1 green bell pepper, chopped
    1 cup chopped onion
    2 carrots, peeled and cut into 1-inch pieces
    3 stalks celery in 1 inch pieces
    1 can (14.5 oz.) whole tomatoes, mashed
    1/4 c. quick cooking tapioca
    1 whole clove garlic
    1 bay leaf
    Salt and pepper to taste

Preparation: Marinate venison in French dressing for 12 to 14 hours. Drain off dressing. Put meat in slow-cooker with other ingredients. Cook on low heat for 8 hours.

Italian Minestrone Soup

2 tbsp. olive oil
1-2 cloves garlic, chopped
1 lg. diced onion
2 c. diced potatoes
1 c. diced celery
1 c. sliced zucchini
1 c. green beans
2 c. shredded cabbage
4 c. beef or chicken broth
2 c. peeled tomatoes
1 can cannellini or northern beans
1/2 lb. sm. shell pasta
Chopped parsley & basil
Freshly ground black pepper

Saute garlic and onion. Add potatoes, celery, carrots and stir a few minutes. Add broth and 2 cups of water, bring to boil then add peeled tomatoes. Cook for about 10 minutes, then add zucchini, green beans and cabbage, bring to boil. Add parsley, basil and beans, let simmer until vegetables are almost ready. Bring to boil, add pepper and salt to taste. Add dried shell pasta. Cook 8 to 10 minutes. Let stand 5 minutes before serving. Sprinkle grated cheese on each serving. Makes 6 servings.

Beer Cheese Soup

INGREDIENTS
1 tablespoon margarine
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded sharp Cheddar cheese

DIRECTIONS

1. Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and cook until onions are just tender. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
2. Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
3. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
This soup is excellent as a vegetable soup, but if you like you can add small meatballs made of ground Italian sweet or hot sausage or sliced links of Italian sausage, or hamburger seasoned with Italian seasoning and plenty of black pepper. Sausage may be cooked in the broth to add flavor; brown hamburger and seasonings seperately before adding to soup.

Norwegian Cold Rhubarb Soup with Mint

Ingredients:
4 sticks of rhubarb
1/2 of a vanilla bean
1 pt of water
6 oz sugar
5 sprigs of mint
1 lemon

Directions: Take the leaves off the stems of the mint sprigs. Peel the rhubarb and cut it into thin slices. Put the rhubarb peel in a saucepan with the water, sugar, stick of vanilla, the juice of the lemon and the mint stems, let it simmer for 10 minutes. Sieve the liquid and add the rhubarb slices. Bring it to the boil, take off the heat and leave to cool. Cut the mint leaves into thin strips. Serve the soup ice cold with the chopped mint leaves on top. Serves 8 people.

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MAIN ENTREES

Baked Tomato Basil Chicken Breasts

3 Tbsp. olive oil, divided
    1/3 cup onion, chopped
    1 (6-ounce) can tomato paste
    2 medium (2 cups) tomatoes, 1 inch cubes
    1 Tbsp. dried basil leaves
    2 tsp. garlic, finely chopped
    1/4 tsp. pepper
    6 (4 ounce each) chicken breasts, boneless and skinless
    3/4 cup fresh bread crumbs
    1/4 cup fresh parsley, chopped
    6 ounces (1 1/2 cups) reduced-fat mozzarella cheese, shredded

Preheat oven to 350 degrees.
In 7 x11 baking pan, pour 1 Tbsp. olive oil and spread over bottom. In a medium bowl, stir together all remaining ingredients (except chicken, crumbs, parsley and cheese) and set aside. Place chicken in baking pan, turning to coat with oil. Season with salt and pepper. Spoon sauce mixture over chicken. Bake 30 to 40 minutes or until chicken is no longer pink. In a small bowl, stir together crumbs, parsley and cheese. Sprinkle over chicken. Continue baking for 5 to 10 minutes or until bread crumbs are golden brown.
Makes 6 servings. Per serving: 360 calories, 14 g total fat (5 g saturated fat), 19 g carbohydrate, 38 g protein,
3 g dietary fiber, 470 mg sodium. (From the American Institute of Cancer Research.)

Beer Can Chicken
Simple, delicious grilling. Beer ensures a moist bird. Use non-alcoholic beer if you like.

Ingredients:
    12 oz. can beer (non alcoholic is fine)
    4 lb. whole chicken
    2 Tbsp. grill seasoning rub
    1 onion

Preparation:
    Remove giblets from inside chicken, rinse well inside and out and pat dry. Sprinkle outside of chicken with 1 Tbsp. of the barbecue rub or use Creole Seasoning Mix. Sprinkle 1-1/2 tsp. of the rub inside the chicken. Wash the beer can thoroughly and dry. Open the beer can and punch two more holes in the top. Pour off half of the beer. Sprinkle remaining 1-1/2 tsp. of the barbecue rub into the beer.
    Hold the chicken upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity opening. Pull the chicken legs forward so it stands upright. Tuck the tips of the wings behind the chicken’s back. Put a cut onion sized to fit, in the top open cavity of chicken
    Set up the grill for indirect grilling (see Direct and Indirect Grilling). When ready to cook, stand the chicken in the center of the hot grill, over the drip pan, not over the coals. Use the chicken legs and the beer can to stabilize the chicken to make sure that it stands upright on the can. Cover the grill and cook until the chicken skin is crisp and dark brown. The meat will be cooked through (180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, not touching the bone) in about 1-1/4 to 1-1/2 hours. If using a charcoal grill, add 12 fresh coals on each side of the drip pan after 1 hour. If the chicken starts to brown too much, loosely cover with aluminum foil.
    Using tongs and fireproof gloves, hold the bird by the can and carefully transfer it in an upright position to a platter. Let the chicken rest for 5 minutes, then carefully lift it off the beer can, being very careful not to spill the hot beer or burn yourself. Carve the chicken and serve. Serves 4-6

Lasagna Rolls

Crumbled tofu replaces the ricotta cheese in this Italian-style vegetarian meal, but ricotta, Italian sausage or hamburger could be used. The entire dish is cooked on the stovetop.

Ingredients
    12 lasagna noodles (whole-wheat noodles provide more fiber)
    1 tablespoon extra-virgin olive oil
    3 cloves garlic, minced
    1 14-ounce package extra-firm water-packed tofu (not silken), drained, rinsed and crumbled
    3 cups chopped spinach
    1/2 cup shredded Parmesan cheese
    2 tablespoons finely chopped Kalamata olives
    1/4 teaspoon crushed red pepper
    1/4 teaspoon salt
    1 25-ounce jar marinara sauce, preferably lower-sodium, divided
    1/2 cup shredded part-skim mozzarella cheese

Directions
    1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
    2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
    3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
    4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot. Yield: 6 servings, 2 rolls each. Freeze the cooked rolls and sauce for up to 1 month. (By EatingWell.com)

Hawkeye Corn Pudding

First place winner in this year’s Iowa Egg Council cook-off. This is a versatile dish that could be served for any meal, just include a salad to make it a perfect dinner entree.

Ingredients:
    1⁄2 lb. bacon, cut into 1” pieces
    5 cups fresh yellow corn kernels cut off the cob (6-8 ears) OR frozen corn
    1 yellow onion, diced
    1 small jalapeño pepper, finely minced
    5 eggs
    2 cups whole milk
    1⁄2 cup yellow cornmeal
    1 cup cottage cheese
    1 Tbsp. sugar
    2 tsp. salt
    3⁄4 tsp. freshly ground black pepper
    3⁄4 cup (6 oz.) grated sharp Cheddar cheese, plus extra to sprinkle on top

Directions:
    Preheat oven to 375°F. Grease inside of an 8 to 10-cup baking dish. In a large skillet, cook bacon over medium-high heat until crisp. Remove bacon and drain on paper towels. Reserve the drippings in the skillet and sauté corn, onion and jalapeño (same heat) for 4 minutes. Cool slightly.
    In a large bowl, whisk together eggs and milk. Slowly whisk in cornmeal and then cottage cheese. Add sugar, salt and pepper. Add the cooked corn mixture, grated cheddar and bacon, and then pour into baking dish. Sprinkle the top with more grated cheddar.
    Place dish in a larger pan and fill half way up the sides of the dish with very hot water. Bake 40-45 minutes or until the top browns and a knife inserted in the center comes out clean. Serve warm. Serves 6.

Chicken Focaccia Sandwiches

This recipe is so delicious you can serve it to company. The combination of textures and flavors is really wonderful.

For the bread:
    1 can refrigerated pizza dough
    2 cloves minced garlic
    2 Tbsp. olive oil
    1 tsp. dried tarragon leaves

For the sandwich filling:
    12 oz. canned chicken, well drained, or leftover cooked chicken
    1/3 cup mayonnaise
    2 Tbsp. honey dijon mustard
    2 Tbsp. plain yogurt
    1/2 cup grated carrot
    2 stalks celery, chopped
    1 tsp. dried tarragon leaves
    1 avocado, peeled and chopped

Preparation:
Unroll pizza dough and place on greased cookie sheet. Cut into 4 pieces crosswise. Combine garlic, olive oil and 1 tsp. dried tarragon in small bowl. Spoon half of this mixture over pizza dough pieces. Fold each dough piece in half, starting with short side. Press surface with fingers to dimple. Spoon remaining garlic mixture over folded dough pieces. Bake at 350 degrees for 15 to 20 minutes until light golden brown.
Meanwhile, combine remaining ingredients in small bowl. When focaccia is done, remove from oven, let cool slightly, then gently pull each apart to split in half and fill with chicken salad mixture. Serves 4 (from about.com)

Hamburger Buddy

Ready in 40 minutes, yield: 6 servings, about 1 1/3 cups each.

Ingredients

     3 cloves garlic, crushed and peeled
    2 medium carrots, cut into 2-inch pieces
    10 ounces white mushrooms, large ones cut in half
    1 large onion, cut into 2-inch pieces
     1 pound 90%-lean ground beef
    2 teaspoons dried thyme
    3/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    2 cups water
     1 14-ounce can reduced-sodium beef broth, divided
     8 ounces whole-wheat elbow noodles (2 cups)
    2 tablespoons Worcestershire sauce
    2 tablespoons all-purpose flour
    1/2 cup reduced-fat sour cream
    1 tablespoon chopped fresh parsley or chives for garnish

Directions
    1. Chop garlic, carrots and mushrooms and process until finely chopped in a food processor or hand chop. Coarsly chop onion.
    2. Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
    3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
    4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.
    Nutrition Information: Calories- 326; Carbohydrates - 38 g;              Dietary Fiber - 4 g; Cholesterol - 54 mg; Fat - 10 g; Sodium- 431 mg; Saturated Fat - 4 g; Protein - 23 g; Potassium - 644 mg; Monounsaturated Fat - 3 g. (Recipe from EatingWell.com)

Caribbean Chicken Delight

   2 tbl. minced onion
        2 garlic cloves, minced
        1/4 cup butter or margerine
        1/3 cup vinegar
        1/3 Cup fresh lime juice
        1/4 cup sugar
        2 tbl. curry powder
        1 tsp. salt
        1/4 tsp. cayenne pepper
        6 boneless, skinless chicken breasts

In a small saucepan, saute onion and garlic in butter until tender. Stir in vinegar, lime juice, sugar, curry powder, salt and cayenne pepper. Place chicken in a large re-sealable plastic bag or large glass baking dish and cover with sauce. close bag or cover dish and refrigerate at least 2 hrs. Drain, discard marinade. Grill chicken uncovered over medium coals turning once, for 10-15 minutes or until juices run clear.
Serve with rice and a mango chutney and grilled potatoes or asparagus.

Sausage & Potato Coddle

    1 pound pork sausage links
    1/2 pound thick-sliced bacon, cut in 2" pieces
    4 large potatoes, (2 pounds)
    2 large onions, sliced
    1/4 cup chopped fresh parsley
    salt and pepper, to taste
    2 cups water

Preparation : In a skillet cook the bacon pieces until they turn golden, and then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender.

Chow Mein

Chow Mein can be made with beef, chicken, pork or shrimp. It’s a good winter comfort food that offers a nice mix of flavors and textures.

Ingredients:
    1 pound mung bean sprouts
    About 1 pound boneless, skinless chicken breasts, beef stir-fry meat, pork or shrimp
    1/2 pound dry chow mein noodles or other Asian noodles cooked to taste
    2 medium ribs celery
    1 pound bok choy or broccoli
    1/2 pound fresh mushrooms
    1 red bell pepper
    1/2 red onion
    1 green onion (scallion, spring onion)
    Vegetable oil for frying and stir-frying, as needed
    1/4 cup toasted sesame seeds

Marinade:
1 tbs oyster sauce
    1 tsp soy sauce
    Salt and pepper, to taste
     1 fat pinch (less than 1 teaspoon) cornstarch

Sauce:
     1/4 cup water or low-sodium chicken broth
    1 tbs oyster sauce
     1 tbs soy sauce
    Salt and pepper, to taste
    1 tbs cornstarch
    4 tbs water

Preparation:

One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly. Cut the meat into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the meat for 20 to 25 minutes. While the meat is marinating, prepare the sauce. In a small bowl dissolve the 1 tbs cornstarch with the 4 tbs. water. Whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside. Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and cut into chunks. Peel and chop the onion. Dice the green onion.
    Heat 2 tbs. oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.
    Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.
    Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle of the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.
    Nutritional Breakdown based on 4 servings with chicken, Calories 434, 54 g Carbohydrates, 14 g Protein, 20 g Total Fat, 2 g Saturated Fat, 10 g Monounsaturated Fat, 5 g Polyunsaturated Fat, 5 mg Cholesterol, 7 g Fiber, 685 mg Sodium, 900 mg Potassium. Adapted from About.com

Rich 'n' Cheesy Macaroni

Servings: 6-8

Ingredients:
    2-1/2 cups uncooked elbow macaroni
    6 Tablespoons butter, divided
    1/4 cup all-purpose flour
    1 tsp. salt
    1 tsp. sugar
    2 cups milk
    8 oz. process American cheese (Velveeta), cubed
    1-1/3 cups 4% cottage cheese
    2/3 cups sour cream
    2 cups (8 oz.) shredded sharp cheddar cheese
    1-1/2 cups soft bread crumbs

Directions:
    1.Cook Macaroni according to package directions; drain.
    2.Place in a greased 2-1/2 qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk.
    3. Bring to a boil; cook and stir for 2 minutes or until thickened.
    4.Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni.
    5.Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs. sprinkle over top. Bake, uncovered, at 350 degrees for 30 minutes

Turkey Cheese Pockets (or Ham and Cheese Pockets)

A great way to use up holiday leftovers. These are so easy to make for a quick hot lunch and taste so much better then the pockets you can buy in the store. You can also use leftover vegetables and a little gravy or a jar of pizza sauce, pepperoni and mozzarella cheese to make pizza pockets as well. These can be made in advance and frozen for a quick after school snack. Microwave them wrapped in paper towels until hot (1 to 2 minutes).

Ingredients
    2 ounces cream cheese, softened
    1 tablespoon mayonnaise or Miracle Whip
    1 teaspoon Dijon mustard
    1/2 cup turkey, finely chopped
    1/4 cup mozzarella cheese, shredded
    1 (7 1/2 ounce) can refrigerated biscuits (10 biscuits)

Directions
Preheat oven to 400 degrees. Mix cream cheese, mayo, and mustard in a small bowl. Add turkey or ham and cheese; mix well and set aside. Press or roll out each biscuit to a 3 1/2 inch round. Place 1 heaping tablespoon of the cream cheese mixture onto each biscuit round. Fold dough over the filling to make a small turnover shape; seal edges by pressing firmly together. Place on an ungreased cookie sheet and bake 10 to 12 minutes until lightly browned. Serve hot.

Pork Chops with Cabbage and Apples

A delicious and easy low fat pork chop dinner with cabbage and apples. Enjoy with some skinny mashed potatoes.

Ingredients:
    1 tbsp canola oil
    4 5-ounce boneless pork loin chops
    1 large onion, chopped
    1/4 cup cider vinegar
    1 cup apple cider
    1/4 head of cabbage, shredded
    2 Granny Smith apples, peeled, cored and sliced
    1/2 tsp thyme
    1/2 tsp sage
    Freshly ground black pepper

Preparation: Brown pork chops in a large, heavy nonstick skillet. Remove chops and place on a plate. Saute onion until softened. Add cider vinegar, apple cider and reduce liquid by half. Add cabbage, sliced apples, and return chops to pan. Cover and simmer for 20 minutes, or until chops are cooked through and tender. Serves 4. Per Serving: Calories 296, Calories from Fat 91, Total Fat 10g (sat fat 2.3g), Cholesterol 62mg, Sodium 67mg, Carbohydrate 25.3g, Fiber 3.8g, Protein 26.5g (From About.com)

Pressure Cooker Chicken Cacciatore

3 tablespoons olive oil
    2 pounds boneless chicken breast, cut into 2" cubes
    1/4 cups chicken broth
    1 cup white cooking wine
     14 oz. sliced mushrooms
     1 large onion, minced
    2 teaspoons garlic powder
    1 small bunch fresh basil
    1 small can tomato paste
    1/2 teaspoon thyme

Directions: In cooker, add olive oil and brown chicken breast for approximately 5 minutes over medium heat, then add rest of ingredients. Close the lid and bring to high pressure; lower heat and cook for 12 minutes. Release the pressure and remove the lid. Serve with pasta, preferably spaghetti.

Apple and Pulled Pork Barbecue Sandwiches

Ingredients:
    4 cups cooked shredded pork butt roast
    1 cup smoky or mesquite bottled barbeque sauce
    1/3 cup apple juice concentrate
    1 tablespoon butter
    2 medium apples*, cored, sliced
    1/2 teaspoon cinnamon-sugar
    6 crusty sandwich rolls, split

Combine pork, barbeque sauce and apple juice concentrate in large saucepan. Heat over medium heat until heated through, stirring frequently.
    Meanwhile, melt butter in medium skillet over medium heat. Add sliced apples and cinnamon-sugar. Cook and stir 5 to 6 minutes or until apples are tender.
     Divide pork mixture evenly over bottom half of rolls. Spoon cooked apples over pork. Cover with tops of rolls.
    * Suggested apple varieties to use: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh.

Mixed Vegetable Casserole

1 cup beans, fresh or frozen trimmed and cut into 1/2 inch pieces
    2 med. potatoes, peeled and cut into 1/2 inch pieces
    1 large carrot, cut into 1/2 inch slices
    1 Tlbsp. olive oil
    3 garlic cloves chopped
    1 med. onion chopped
    4 tomatoes cut into 8 wedges
    2 cups cauliflower
    1 sm.. zuchinni sliced lengthwise and and cut into 1/4 inch half-rounds
    1 med. sliced bell peppers
    1 tsp poultry seasoning, or use fresh parsley, thyme and marjoram, chopped, 2 tsp. ea. for fresh

Preheat oven to 350 degrees. Boil 2 inches of water in a thre-quart saucepan. Add the beans, potatoes and carrots. Bring back to a boil, reduce heat, cover and simmer for 10 minutes.
Heat oil in a large skillet over med. heat. Sautee onion and garlic in oil until tender. Stir in tomatoes, cauliflower and seasonings. Cover and cook five minutes.
Spray a three-quart casserole dish. Place, bean, carrots and potatoes in dish. spread 1/2 tomato mixture over the top. Layer with zuchinni and peppers and top with rtemaining tomato mixture.
Cover and bake about 50 minutes or until vegetables are tender. Makes 8 servings.

Grilled/Campfire Walleye Dinner

Ingredients:
    1 stick butter
    4 potatoes, thinly sliced
    1/2 cup sour cream
    8 Walleye fillets or other firm white fish
    Lemon pepper to taste
    Salt to taste
    Garlic powder to taste
    2 tomatoes, sliced
    1 medium onion, sliced
    1 cup Wisconsin Mozzarella cheese, shredded
    1 cup Wisconsin Cheddar cheese, shredded
    Parsley flakes

Directions for Grill:
Make a large low-sided pan out of aluminum foil (large enough to hold the Walleye and potatoes). Heavily coat the bottom of the “pan” with butter. Place sliced potatoes over bottom of pan. Brush a thin layer of sour cream on both sides of Walleye fillets and sprinkle with lemon pepper, salt and garlic powder. Place fillets in pan on top of potato slices. Lay sliced tomatoes over fish and add sliced onions over the tomatoes. Cover all with Mozzarella and Cheddar cheese. Sprinkle parsley flakes over top of cheese. Cook over low to medium heat, approximately 20 minutes or until potatoes are soft and fish flakes easily.

Directions for Campfire:
Follow directions for grilled method, except wrap each serving individually in heavily buttered aluminum pouches. Seal edges well and place pouches potato side down in the coals of the campfire. Cook, until done, watching closely to prevent burning. Time of cooking depends on temperature of the coals, usually about 20 minutes. Number of Servings: 6. © Wisconsin Milk Marketing Board, Inc. Used with permission. All

BARBECUE CHICKEN QUESADILLAS

Ingredients:
2 cups cooked chicken breast, diced
1 cup barbecue sauce
3 cups Wisconsin Queso Quesadilla cheese, shredded
3/4 cup scallions, sliced
1 tablespoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon granulated sugar
10 flour tortillas (9-inch diameter)
2 cups salsa
2 cups guacamole
1 cup sour cream
20 cilantro sprigs

Directions: Combine chicken, barbecue sauce, cheese, scallions, and seasonings. Spread chicken mixture over half of each tortilla, spreading to edge. Fold plain half over filling; press down firmly. Cook tortillas in dry skillet until crisp and lightly browned, turning once. For each portion, cut quesadilla into six wedges. Place on serving plate, points toward center. Serve with salsa, guacamole, sour cream, and cilantro. Number of Servings: 10 © Wisconsin Milk Marketing Board, Inc. Used with permission. All rights reserved.

Chicken Enchilada Casserole

Firm tofu can be substituted for the chicken.

4 cooked boneless chicken breasts, cut into 1/2 inch chunks
1 can undiluted cream of mushroom soup
1 jar green salsa (Embasa, Old El Paso etc.)
1 small can diced green chilies
1/2 cup yellow or green onion, chopped
1/2 cup finely chopped fresh cilantro, leaves only
1-2 cloves of garlic, finely chopped
2 tbsps ground cumin
1 package large corn torillas cut into 1 inch strips
4 cups shredded cheese (cheddar, jack or pepper jack, asadero, cotija, mozarella or a combination)
1 small can sliced black olives
Lime wedges and sour cream for serving

Preparation: In large bowl combine chicken, soup, salsa, chilies, onion, cilantro, garlic, and cumin. Mix well.
In a lightly oiled 9 x 13 pan, layer ingredients as for lasagna in this order:
Tortilla strips, chicken mixture, cheddar cheese THEN tortilla strips, chicken mixture, olives THEN tortilla strips, jack cheese.
Bake covered with foil at 350 deg. for 45 min. Remove foil and bake 10-15 minutes more. Let stand 10-15 minutes before cutting. Serve with lime wedges and sour cream.

******************************************************************************************************************************************************************

BREAKFAST

Banana Oatmeal Muffins

1 cup old-fashioned oats, not quick-cooking
1 cup 1% or fat-free buttermilk
1 1/2 cups whole-wheat pastry flour
1 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg
1/2 cup applesauce
1 cup mashed ripe banana, 2 or 3 bananas
1/2 cup lightly packed light brown sugar
1/2 cup chopped walnuts

In large mixing bowl, combine oats and buttermilk and set aside for 1 hour.

Preheat oven to 400 degrees F. Drop foil liners into a 12-cavity muffin tin with 3-inch cups. Coat inside of liners generously
with cooking spray and set aside. Or, spray muffin tin without using liners; this produces muffins with a chewier crust.

In small bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Break egg into bowl with soaked oats and beat it lightly
with fork, then mix it in. Add applesauce, banana and sugar, and whisk until wet ingredients are well blended. Add dry ingredients, whisking
just until they are combined: over mixing makes muffins tough. Spoon batter into prepared muffin tin. Sprinkle walnuts over top of muffins.

Bake 20 minutes, or until bamboo skewer inserted into center of muffin comes out clean. Let sit for 3 minutes, then turn the muffins out onto
wire rack and cool for 15 minutes. Serve warm. Note: If not using liners, run a thin knife around between muffins and pan before turning them out.

Makes 12 muffins

Per muffin: 180 calories, 4.5 g total fat (0.5 g saturated fat), 30 g carbohydrate,  5 g protein, 4 g dietary fiber, 180 mg sodium
(From the American Institute of Cancer Research.)

Chocolate Pumpkin Muffins

Ingredients:
1 ½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup milk
½ cup solid pack pumpkin
¼ cup butter, melted
1 medium egg
6 oz semisweet chocolate chips
¼ cup of nuts, finely chopped

Preparation Instructions:
Preheat oven to 400°F. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Form a well in the center. In a small bowl, combine the milk, pumpkin, butter and egg; then add to the well in the flour mixture. Add the semisweet chocolate chips and stir until the dry mixture is moistened. Spoon mixture into greased muffin cups, filling each ¾ full. Sprinkle 1 teaspoon of chopped nuts over each muffin. Bake for 20 minutes, then allow to cool for 5 minutes. Remove from pans, then allow to completely cool on racks. Yields 12 muffins.

Honey and Nut Muffins

1 cup whole-wheat flour
1 cup all-purpose flour
    1 1/2 tsp. baking soda
    1/8 tsp. salt
    1 tsp. ground cinnamon
    1⁄2 tsp. nutmeg
    1 cup low fat buttermilk
    3 Tbsp. honey
    2/3 cup brown sugar
    4 Tbsp. canola oil
    2 large eggs
    1/4 cup golden raisins
    1/2 cup toasted walnuts, coarsely chopped
    2 Tbsp. sunflower seeds, shelled and divided
    3 Tbsp. ground flax seeds
    1/4 cup oats

  Place rack in center of oven and preheat to 375 degrees. Spray a 12-mold muffin pan with cooking spray. Combine white and wheat flours, baking soda, salt, cinnamon and nutmeg into large bowl and stir well.
    Using separate bowl, combine buttermilk, honey, sugar, oil and eggs and whisk well. Add the flour mixture, stirring until just combined.
    In separate bowl, mix raisins, walnuts, half of sunflower seeds, ground flax seeds and oats. Fold mixture into batter until combined. During preparation, make sure to mix the ingredients until they are just combined. Over mixing can negatively impact the fine crumb texture you desire.
    Spoon batter evenly into muffin cups. Sprinkle remaining sunflower seeds on top of muffins. Bake for 18 to 20 minutes or until tops are golden.
    Makes 12 servings.
    Per serving: 260 calories, 11 g total fat (1 g saturated fat), 38 g carbohydrate, 6 g protein,3 g dietary fiber, 165 mg sodium. From the American Institute for Cancer Research.

Apricot Pecan Cereal Bars

3 cups quick cooking oats
    1/2 cup pecans, chopped (almonds or walnuts may be substituted)
    3 cups unsweetened grain cereal (try Cheerios or Shredded Wheat)
    2 cups dried apricots, chopped (dried cherries or cranberries may be substituted)
    1/4 cup whole-wheat flour
    12 ounces silken tofu, drained
    1 large egg
    1/2 cup applesauce
    1/2 cup canola oil
    3/4 cup honey
    1/2 tsp. salt
    1 Tbsp. lemon zest, freshly grated
    1 Tbsp. vanilla extract
     Cooking spray

Preheat oven to 350 degrees. Spread oats and pecans on large (15x10 inch) baking dish. Bake until lightly brown and fragrant, 8 to 10 minutes. Transfer to large mixing bowl and add cereal, apricots and flour; stir to combine.
    Puree tofu, egg, applesauce, oil, honey, vanilla and lemon zest in a blender until smooth. Make a well in the center of the oat mixture and fold in the tofu mixture until combined. Coat 9x13 baking dish with cooking spray and spread the mixture uniformly in the dish.
    Bake until firm in the center and golden brown, approximately 35 to 40 minutes. Let cool completely in the dish before cutting into bars with a sharp knife.
    Makes 24 servings. Per serving: 190 calories, 8 g fat (<1 g saturated fat), 29 g carbohydrate, 4 g protein, 3 g dietary fiber, 55 mg sodium.

Pumpkin Waffles

Serves about 6

2-1/2 cups all-purpose flour
    1/3 cup packed light brown sugar
    2-1/4 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1/4 teaspoon ground cloves
    4 large eggs
    1 cup whole milk
    1 cup well-shaken buttermilk
    1 cup canned solid-pack pumpkin
    3/4 stick (6 tablespoons) unsalted butter, melted
    additional melted butter for brushing waffle iron
    additional butter for serving with waffles
    warm maple syrup

Pre-heat oven to 250°F and pre-heat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Brush waffle iron lightly with melted butter and spoon batter into waffle iron .These waffles are sweet, spicy and a little heavier than plain waffles. Kids from two to 92 love them!

Apple and Sausage-topped Potato Pancakes

PANCAKES:
    5 cups (half of a 26 ounce package) frozen Country Style Hash Brown Potatoes, thawed
    1-1/2 cups unpeeled shredded apples
    1/2 cup chopped onion
    1/2 cup all-purpose flour
    2 tablespoons fresh thyme leaves
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    4 eggs, slightly beaten
    Vegetable oil

APPLE AND SAUSAGE TOPPING:
    2 tablespoons butter or margarine
    1 tablespoon honey Dijon mustard
    8 ounces reduced fat smoked sausage, cut into 1/4-inch thick slices
    3 small apples, cored, sliced into 12 wedges each

For Potato Pancakes, combine thawed potatoes, shredded apples, onion, flour, thyme, salt and pepper. Stir in eggs until mixture is well blended. Heat enough vegetable oil over medium heat to just cover bottom of a large heavy skillet. Portion potato mixture by 1/2 cup measures into hot oil. Fry 2 to 3 minutes per side or until golden. Add more oil as needed. Keep pancakes warm.
For Apple and Sausage Topping, melt butter in large heavy skillet over medium heat. Stir in mustard. Add sausage and apple slices. Cook and stir 6 to 8 minutes or until apples are tender.
Serve 2 pancakes per serving. Divide sausage-apple mixture evenly over top of each serving.

Bacon Quiche Tarts

Flavored with vegetables, cheese and bacon, these memorable morsels are bound to be requested at your house. The tarts are an impressive addition to brunch, but they’re quite easy to make.

INGREDIENTS
2 (3 ounce) packages cream cheese, softened
5 teaspoons milk
2 eggs
1/2 cup shredded Colby cheese
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1 (8 ounce) package refrigerated crescent rolls
5 bacon strips, cooked and crumbled

DIRECTIONS
1. In a small mixing bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion; mix well.
2. Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake, uncovered, at 375 degrees F for 18-22 minutes or until a knife comes out clean. Serve warm.

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DESSERTS

Ginger Spice Biscotti

Biscotti are a crunch Italian cookie that is meant to be dunked in coffee.

Canola oil spray
    11/4 cups unbleached, all purpose flour
    1 cup whole-wheat pastry flour
    4 tsp. ground ginger
    1 tsp. cinnamon
    11/2 tsp. baking powder
    1/4 tsp. allspice
    1/4 tsp. salt
    2 large eggs
    1/3 cup canola oil
    1/4 cup unsweetened apple
    butter or applesauce
    1/2 cup packed dark brown sugar
    1/2 cup dried cranberries or other chopped dried fruit

Preheat oven to 325 degrees. Coat a large cookie sheet with oil spray. Set aside.
    Mix dry ingredients together in a bowl. Use a food processor or hand mix eggs with oil and apple butter until blended. Blend in the sugar. Add half of the dry mixture and blend until smooth. Add remaining dry mixture. Mix until a dough forms. (The dough will be soft and sticky but easy to handle.) Transfer dough to a large bowl. Fold in the dried fruit.
    Place one-half of the dough at each end of the cookie sheet. With damp hands, form each piece of dough into a log 3 inches wide and about 3/4-inch high. Place logs about 4 inches apart. (Logs will spread during baking.) Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes. (Leave heat on.)
    With a serrated knife, cut each log into 1/2-inch cookies cut on the diagonal. Bake 10 minutes. Turn each cookie over and bake 10 more minutes. Turn off heat and leave biscotti in the oven 10 minutes. Remove and cool on a wire rack.
    Makes 40 biscotti.

Apple Custard

This simple recipe yields a rich, comforting dessert.

Ingredients:
1 tablespoon softened butter
1 cup whole milk
1/4 cup heavy cream
2/3 cup all-purpose flour
3 large eggs
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups sliced sweet-tart apples
1 tablespoon confectioners’ sugar (powdered)

Preheat an oven to 350°F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.
In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, lemon zest, cinnamon, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
Transfer the dish to a heatproof surface and arrange the apples in fan pattern over the hot batter. Pour the remaining batter over the apples and bake for 35-40 minutes, until a knife inserted in the center comes out clean. clean.
Sprinkle the confectioners’ sugar over the finished custard and serve it warm. Makes 8 servings. (from about.com)

Chocolate Peanut Butter Ice Cream Pie

Ingredients:
    1-1/2 cups chocolate cookie crumbs
    2 Tbsp. chopped peanuts
    1/4 cup melted butter
    2 cups chocolate ice cream, softened
    4 cups vanilla ice cream, softened
    1/2 cup peanut butter
    1/4 cup chopped peanuts
    Preparation:
    Preheat oven to 350º F. In medium bowl, combine cookie crumbs, 2 Tbsp. chopped peanuts and melted butter and mix well. Press into bottom and up sides of 9” pie pan. Bake at 350º F for 5-6 minutes until set. Cool completely.
    When crust has cooled, spread softened chocolate ice cream in bottom of crust. Freeze for 30 minutes. Meanwhile, combine vanilla ice cream and peanut butter in large bowl and beat until peanut butter is thoroughly blended with ice cream. Spread over chocolate ice cream in crust and top with remaining chopped peanuts. Cover and freeze for at least 6 hours. Let stand at room temperature for 10 minutes before slicing and serving.

Marble Pops

Prep Time: 15 minutes
Ingredients:
    2 cups milk
    3 oz. pkg. instant vanilla pudding mix
    2 mashed bananas
    2 cups chocolate milk
    4 oz. pkg. instant chocolate pudding mix
    1 cup miniature semisweet chocolate chips
    18 paper cold drink cups
    18 wooden popsicle sticks

Preparation:
In a small bowl add 2 cups milk to the vanilla pudding mix and beat well. Stir in mashed bananas and beat until combined. In another small bowl, mix chocolate milk with chocolate pudding mix and beat until combined. Fold in miniature chocolate chips.
Spoon 1/2 of the banana pudding mixture into the drink cups. Layer chocolate mixture over the banana mixture. Repeat with remaining banana mixture and blend with a knife to marble. Place wooden sticks in the center of the popsicle mixture and freeze until solid. To serve, peel away the drink cups. 18 popsicles.

Rhubarb-Strawberry Parfaits

A rhubarb-strawberry parfait is a perfect, light dessert for the last days of spring and first days of summer.

1 pint strawberries, hulled and thickly sliced
    1/2 lb. fresh rhubarb, cut into 1 1/2-inch pieces
    1/4 cup water
    1/4 cup orange juice
    1/4 cup sugar
    1 vanilla bean, split lengthwise
    1 1/2 cups nonfat plain yogurt
    1 tsp. pure vanilla extract
    1 tsp. sugar, preferably superfine (optional)

Combine strawberries, rhubarb, water, orange juice, sugar and vanilla bean in a heavy, medium sauce pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat, cover and simmer until fruit is very soft, about 10 minutes. Put mixture in a bowl and refrigerate until cold, about 4 hours.
Mix yogurt and vanilla until well combined. Taste and, if desired, stir in superfine sugar (if desired). Chill until serving time.
To serve, layer yogurt mixture and strawberry-rhubarb mixture alternately into wineglasses or parfait glasses, ending with fruit. Parfaits can be prepared a few hours ahead and refrigerated. (From the American Institute of Cancer Research.)

A Little Different Pound Cake

1 cup butter
    1/2 cup shortening
    3 cups white sugar
    5 eggs
    3 cups all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    1/2 cup milk
    1/2 cup evaporated milk
    1 teaspoon rum flavored extract
    1 teaspoon coconut extract

GLAZE
    1 cup white sugar
    1 teaspoon rum flavored extract
    1 teaspoon coconut extract
    1 teaspoon almond extract
    1/2 cup water

DIRECTIONS
    1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line with parchment paper. Grease the parchment paper. Sift flour, salt and baking powder together and set aside.
    2. In a large bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Add 1 teaspoon rum extract and 1 teaspoon coconut extract. Add flour mixture alternately with milk and evaporated milk. Mix until smooth.
    3. Pour batter into 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted into cake comes out clean. Cool.
    4. Make the glaze: in a saucepan, combine 1 cup sugar, 1/2 cup water, 1 teaspoon rum extract, 1 teaspoon coconut extract and 1 teaspoon almond extract. Bring to a boil, stirring constantly. Use a toothpick to pierce all over the top of the cake. Pour the glaze over the cooled cake and allow it to soak in. ( From allrecipes.com)

Guinness Black & White Chocolate Mousse

Served in half-pint glasses or small clear glass mugs, this dessert looks like a Guinness beer with a creamy head.
    Makes 8 double-layered mousses

    Black Chocolate Mousse
    8 ounces semisweet chocolate (chopped or grated) or bittersweet chocolate
    1/2 cup butter (1 stick)
    1/4 cup superfine sugar
    3/4 cup Guinness stout
    3 large eggs, separated
    1 cup heavy cream (whipping cream)

White Chocolate Mousse
    6 ounces white chocolate (chopped or grated)
    1 cup heavy cream (whipping cream)

Directions

BLACK CHOCOLATE LAYER: In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.
In a small bowl, whip the cream with the electric mixture until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with an electric mixture until stiff peaks form. Fold the whites into the chocolate mixture. Fill eight wine or parfait glasses full with the chocolate mixture. Refrigerate while preparing the white chocolate mousse.
WHITE CHOCOLATE LAYER: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring once or twice, for 30 minutes or until thickened. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixture until stiff peaks form. Fold the whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least two and up to 24 hours.

Magnolia Pie (Buttermilk Pie)

Ingredients:
    2 cups sugar
    1 stick butter, room temperature
    4 tablespoons flour
    3 eggs, slightly beaten
    1 cup buttermilk
    1 1/2 teaspoons vanilla
    1 unbaked 9-inch pie shell

Directions:
In a large bowl cream together sugar, butter and flour. Add eggs, buttermilk and vanilla. Pour into unbaked pie shell and bake for 1 hour at 325 degrees or until knife inserted in center comes out clean. Cool and serve.

Walnut and Fig Zucchini Bread

Combining the unique tastes of walnuts, fig and zucchini, our home-baked bread is sweet, hearty and healthy. Remarkably free of butter and oil, low fat yogurt and orange juice help keep the bread moist and offer a hint of tartness.
    The bread’s satisfying crunch comes from the walnuts. They also provide healthy monounsaturated fat and are the only nut that contains a significant amount of omega-3 fat, the type of fat identified as protective against heart disease, dementia, inflammation and, potentially, cancer.
    This week’s recipe is a great choice for breakfast, dessert or a mid-day snack. It also makes a delicious hostess gift for this season’s holiday parties.

    1 tsp. baking powder
    1 tsp. baking soda
    1/4 tsp. salt
    1/4 cup plain low fat yogurt, divided
    2/3 cup dried figs, coarsely chopped
    1/2 cup walnuts, coarsely chopped
    1 cup sugar
    1/2 cup orange juice
    2 cups zucchini, grated
    1 1/2 cups whole-wheat flour
    1 1/2 cup all-purpose flour
    1/2 tsp. cinnamon
    1/8 tsp ground cloves
    Nonstick cooking spray

Preheat oven to 350 degrees.
Coat 9x5-inch loaf pan with cooking spray. Set aside. Combine sugar and orange juice. Stir in zucchini. Set aside. Combine flours, cinnamon, cloves, baking powder, baking soda and salt in medium mixing bowl. Stir half of flour mixture into zucchini mixture and stir in half of yogurt. Repeat with remaining flour and yogurt. Stir until blended. Fold in figs and walnuts. Pour batter into prepared pan.
Bake 1 hour to 1 hour 15 minutes or until wooden toothpick inserted in center of loaf comes out clean. Remove from oven and cool in pan 10 minutes. Remove from pan and cool completely on wire rack. For maximum flavor, wrap bread in plastic and store overnight before serving. Makes 12 servings. Per serving: 210 calories, 3.5 g total fat (0 g saturated fat), 44 g carbohydrate, 5 g protein, 4 g dietary fiber, 55 mg sodium. (From the American Institute for Cancer Research)

Wild Rice Pudding

Ingredients

    4 eggs or 2 eggs and 4 whites
    2 cups wild rice (cooked)
    3 cups milk, soy or rice milk
    1 cup brown sugar or maple syrup
    1 teaspoon nutmeg
    1/2 tsp salt
    1 1/2 cup raisins or other dried fruit, diced (optional)

Directions: Lightly grease a 2 quart casserole or baking dish. Put in the eggs and beat well. Add remaining ingredients and stir well. Bake in 350°F oven for 1 hour or until a knife inserted in the center comes out clean. Serve warm or cold, plain or with cream, whipped cream, or maple syrup.

Rhubarb and Ginger Cake

Ingredients:
1 1/2 lb fresh rhubarb cut into 1” chunks
1/2 c butter
1/3 c sugar plus extra for sprinkling
2 eggs
1/2 c flour
1 tsp ground ginger

For the topping:
3 oz butter
4 oz flour
2 oz sugar
powdered sugar to finish

Directions
Preheat the oven to 350°. Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Rinse and chop into 1” chunks.
Cream the butter and sugar together and when light and fluffy, add the eggs one at a time beating well. Fold in the flour and the ground ginger. Spoon the mixture into a greased and floured 8”cake pan. Cover with the prepared rhubarb and sprinkle with sugar.
Make the topping by rubbing the butter into the flour until it resembles breadcrumbs and stirring in the sugar. Spoon over the rhubarb. Bake for 45 min. until firm and springy to the touch. Allow to cool and dust with powdered sugar before serving.

Strawberry-Pecan Quickbread

2 eggs
1 c granulated sugar
1 1/2 c all-purpose flour
2 t ground cinnamon
1 t baking soda
1/2 t salt
10 oz sliced strawberries, fresh or frozen
1 1/2 chopped pecans
1/2 c oil

Directions: Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda and salt. Beat until well blended (batter should be thick). Stir in undrained berries and the nuts. Pour batter into a greased 9x5x3-inch loaf pan. Bake at 350F for 55-65 minutes. Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.

Blue Cheese Cheesecake

A surprising, rich and creamy appetizer or dessert. Blue cheese lovers will take seconds.

Ingredients:
    16 ounces cream cheese at room temperature
    12 ounces Wisconsin Blue cheese, finely crumbled, room temperature
    3 eggs, room temperature
    1/4 cup sour cream
    2 tablespoons clover or orange blossom honey
    Pinch of kosher salt
    Pinch of fresh cracked pepper
    1/2 cup caramel topping
    Water crackers, optional

Directions: Heat oven to 300ºF. Spray an 8-inch spring form pan with cooking spray. Line bottom with parchment paper; spray again. In large bowl, beat cream cheese until smooth. Measure out 1/4 cup Wisconsin Blue cheese; reserve. Add remaining Wisconsin Blue cheese; beat until creamy. Add eggs one at a time, beating well after each addition. Scrape bowl. Add sour cream, honey, salt and pepper. Beat until combined. Pour into pan. Place a shallow pan of water in the oven on the shelf below the cheesecake to reduce cracking. Bake 40 minutes; sprinkle reserved Wisconsin Blue cheese over top and bake 10 to 15 minutes more, until lightly browned. Cool to room temperature in pan. Cut cheesecake into wedges. Drizzle plate with caramel; place wedge on plate. Number of Servings: 6-8. © Wisconsin Milk Marketing Board, Inc. Used with permission. All rights reserved.

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