White Chocolate Poundcake with Lemon Icing

WHITE CHOCOLATE POUNDCAKE with LEMON ICING

Notes from the Chef: 
Simple and Excellent –
Substitute Icing for Fresh Fruit Compote
or Whipped Cream. Try assorted Toppings.
You can eliminate Lemon Juice and Zest
in Cake to make vanilla flavor.
This allows for more flexibility in toppings
(Chocolate, Caramel…)

Ingredients:
Cake:
1 Box Duncan Hines Butter Recipe Cake Mix
1 Box Vanilla Instant Pudding (small)
4 Large Eggs
1 Cup Sour Cream
¾ Cup Oil or Softened Butter
1 ½ Cups White Chocolate Chips
1 Tablespoon Lemon Zest
2 Tablespoons Fresh Lemon Juice

Icing:
2 Cups Powdered Sugar
2 Tablespoons Lemon Juice

Directions:
Preheat oven to 350 degrees.
Butter and Flour a 12 cup Bundt Pan.
Put all cake ingredients in Mixing Bowl
and Mix on Medium speed about 4 minutes
Bake in oven 55 - 60 minutes.
Allow Cake to Cool About 20 minutes,
invert onto cake plate and allow to
cool entirely before frosting.

For Icing:
Mix Sugar and Lemon Juice.
Use More Juice a little at a time if too thick.

Orange Marmalade Rolls

Jenn's Chicken Pie by Julie McKee

Boil chicken in 2 cans chicken broth (swansons)
Cup up in pieces and mix with chicken, 1/2 c broth, 1 tbsp. sour cream, salt and pepper, & 1 can cream of chicken soup

Red box pie crust
1 in glass pie pan & pour in mix
cover with other pie crust
poke fork holes in top
melt butter and brush on top
400 degrees 1 hour
watch crust

Pampered Chef Pizza by Julie McKee

Ingredients:
1 c mayo
1/2 bag parm
1/2 bag mozz
crushed fresh basil
 1-2 cloves garlic
MIX TOGETHER

Spread pre-made Pillsbury Pizza Crust roll, add topping above.
Add roma tomatoes sliced
Add remaining cheese

Cook 350 degrees 30 min????

Sweet Potato Pie by Julie McKee

My great grandmother used to make this for holiday gatherings.  She always made 2 - one with marshmallows for the kids and one for the adults.

3 cups sweet potatoes (canned or fresh)
Dash of lemon extract (esp if use canned potatoes)
1 c brown sugar
2 eggs
1 tsp. vanilla
1/3 c melted butter
1 c milk
Beat above ingredients & put in uncooked pie shell or greased pan

For topping mix:
1 c brown sugar
1 c nuts (pecans)
1/2 c plain flour
1/2 stick butter

Put topping onto sweet potatoes mixture.  Bake at 350 approx 45 min - 1 hr.  Can make ahead and reheat in oven.

The Bountiful Kitchen: Guide to Canning Fig Preserves

I was thrilled to find a FIG TREE on a recent trip to Southport, NC, and even more excited to learn just how easy these trees can be to maintain in this region.  My 1st thought was to find an excellent recipe for fig preserves so I could stop paying for the gourmet version at the grocery.  This one seems to fit the bill.

The Bountiful Kitchen: Cooking Inn Style with Local, Sustainable Foods - Guide to Canning Fig Preserves

Fruit Flies

The fruit flies are increasing immensely in our house and I am determined to get them out, fast!  I placed a  bowl of apple cider vinegar with 2 drops of detergent on the counter this morning, and I am finding more than I realized we had.  I think we have more than usual due to all of the fresh produce coming in and staying on the counter, as well as the compost bin out back.  Even though there is no smell, when we open the bin, there are many fruit flies in there.....

Good info on this site:  How to get rid of Fruit Flies

GARDEN: Tomato Growing Tips

Found this link to be quite helpful regarding tomato pruning...
Tomato Tips

GARDEN: Ants in Garden - Harmful or not?

We have always had a serious problem with fire ants here, but I can't decide if the ants in the vegetable garden are fire ants or not.  I am trying to figure out whether or not these pests are harmful to the garden.  It seems that where you see ants, there are aphids and that aphids are a much bigger threat.  This is what I have found so far...

ants & ahises image by Marek Kosmal from Fotolia.com

Most ants are harmless and pose no threat to the health of your vegetable garden, typically using it as a path on the way to somewhere else. Some types of ants can actually harm your vegetable plants, however; for these pests there are safe pesticide alternatives to rid your garden of them. Fortunately, many solutions are household items: You may already have the materials necessary to get rid of ants in your vegetable plants.

1. Use cinnamon to rid your garden of ants. Ants do not like cinnamon or cayenne pepper. Ground cinnamon or cayenne pepper can either be sprinkled in a thin line, forming a perimeter "fence" around the particular plant that is being attacked, or sprinkled around the entire vegetable garden. Ants will not cross the spice line.
2. Soapy lemon water will repel ants, but use caution around plant leaves and stems. A simple combination of soap and water can also deter ants and will not harm your vegetable plants or the people eating them. Have a spray bottle ready with soapy water near the site of the ant infestation; you can spray them as you see them. Adding a bit of lemon juice to the mixture is even better for repellent purposes, but be careful spraying anything acidic onto your plants, as it can burn delicate leaves and stems.
3. Ants are attracted to aphid-infested plants.
   
   
   reed aphids image by Adrian Hillman from Fotolia.com 
   Companion planting is a safer way to control pests in your garden. Mint, for instance, is great at repelling insects. If fresh mint isn't available or isn't working well enough, dried and crushed mint leaves can be sprinkled in areas where the ants are infesting. Ants are also sometimes attracted to a vegetable plant because they're eating aphids and aphid byproducts that have also infected the plant. Chives, basil and calendula are good aphid deterrents. If the plant is heavily infested, though, it may be too late to save the plant.
4. A mixture of grits and sugar sprinkled near the ants can elicit positive results. The ants are attracted to sugar, and they will eat the grits more readily when they're sweetened. When the ants hydrate themselves, the grits will expand and kill them.
5. Citrus oil is a safe alternative to ant pesticides or chemical repellants.
   
   citrus image by John Keith from Fotolia.com 
   Ants detest citrus of any kind. Citrus oil is the most concentrated, long-lasting and weatherproof citrus extract you can use. This method works best by dipping a cloth or piece of string into citrus oil and encircling the vegetable plants that are affected by the ants.

GARDEN: SQUASH BORERS BE GONE!

We just returned from an extended holiday to find these nasty beasts taking over our yellow crookneck squash plants!  Our neighbors have zucchini plants that have also been destroyed! Right or wrong, I have removed the leaves from the plants with eggs and disposed of them (NOT IN COMPOST), and picked all of the squash bugs and destroyed them by "the squashing method" - with gloves - gross!  I have also sprayed with Neem Oil 2 days in a row (after bees are out to encourage pollination) - helping but not solving problem completely.  It may be too late!  Saw another on my cucumber plant this morning! Have also read about them infecting tomatoes and cucs...  Any advice greatly appreciated!

More info on this dreadful pest: Squash Borer

GARDEN: Just found tiny mushroom sprouts popping up garden box

I just found tiny mushroom sprouts popping up in one of of my garden beds this morning.  I was concerned about these being harmful, but apparently they enrich the soil.  They are NOT EDIBLE!! Mushrooms flourish in extra moist soil and new gardeners tend to over water a bit (that would be me).  If you do want to get rid of them, just letting the top half inch of soil dry out between waterings will stop the mushrooms, and will benefit the vegetable plants that cannot get enough oxygen in waterlogged soil.  Another option is to use organic means such as baking soda.  Follow link for details http://en.allexperts.com/q/Lawns-725/mushrooms-1.htm

Pan-Seared Tuna with Ginger-Shiitake Cream Sauce

Bon Appétit  | February 1999

yield: Serves 6

Ingredients

• 6 6-ounce tuna steaks, each about 1 inch thick
• 2 tablespoons peanut oil

• 3 tablespoons butter
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped cilantro
• 2 tablespoons finely chopped peeled fresh ginger
• 4 garlic cloves, chopped
• 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
• 6 tablespoons soy sauce
• 1 1/2 cups whipping cream
• 3 tablespoons fresh lime juice
• Lime wedges (optional)
• Fresh cilantro sprigs (optional)

Preparation

Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.

Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

Beef and Andouille Burgers with Asiago Cheese

Bon Appétit  | July 2001

LOVE these burgers.  All of the flavors together are out of this world!

INGREDIENTS: 
4 oil-packed sun-dried tomatoes, drained
1/2 cup mayonnaise
1 tablespoon whole-grain Dijon mustard
8 ounces andouille sausages,* cut into 1-inch pieces
2 1/2 pounds ground beef (15% fat)
2 large shallots, minced
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon fennel seeds, crushed
6 large sesame-seed hamburger buns
6 1/3-inch-thick slices red onion
Olive oil
1 cup coarsely grated Asiago cheese**
1 7- to 7 1/2-ounce jar roasted red peppers, drained

PREPARATION:

Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)

Finely chop andouille sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into six 1-inch-thick patties.

Prepare barbecue (medium-high heat). Grill hamburger buns until golden, about 2 minutes. Transfer to platter. Brush onion slices with oil. Sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Sprinkle cheese over top of burgers.

Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns and serve.

*Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.

Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise

 Bon Appétit  | September 2002

We served these with spinach orzo salad, complimented nicely. AMAZING burgers!

Orange-chipotle mayonnaise

• 1 cup mayonnaise
• 3 tablespoons orange juice
• 1 tablespoon minced canned chipotle chilies*

Jerk sauce

• 1 bunch green onions, coarsely chopped (about 1 1/2 cups)
• 1 tablespoon chopped fresh thyme
• 1 small habañero chili or 2 medium jalapeño chilies, seeded, chopped
• 1 garlic clove, peeled
• 1/2 cup (packed) golden brown sugar
• 1/2 cup vegetable oil
• 1/2 cup soy sauce
• 1 teaspoon ground allspice

• 2 pounds ground beef (15% fat)

• 6 sesame-seed hamburger buns, toasted
• 1 onion, thinly sliced
• 3 tomatoes, sliced
• 6 romaine lettuce leaves

For orange-chipotle mayonnaise:
Mix all ingredients in small bowl. Season to taste with salt and pepper.

For jerk sauce:
Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.

Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.

Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.

Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.

* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Chicken With Lime Dressing

INGREDIENTS:

Lime dressing-
1/3 cup fresh lime juice
1/4 cup chopped fresh citantro
1 Tbl. chopped scallions
1 Tbl. EVOO
1 tsp. sugar or sugar substitute
1/2 tsp. salt

Chicken-
4 skinless, boneless chicken breasts, pounded to 1/2" thickness
2 medium avocados, peeled and pitted
1 Tbl. fresh lemon juice
2 tsp. picante sauce
1 tsp. EVOO
1 medium red bell pepper, finely chopped
1 garlic clove, minced
1/4 cup sliced almonds, toasted
2 Tbs. whole wheat flour

Directions:
dressing: In a medium bowl mix the lime juice, cilantro, green onions, oil, sugar, and salt.

chicken: In a glass dish combine the chicken with 3 Tbl. of the lime dressing. Cover and refrigerate for 10 minutes.

In a medium bowl, mash the avocados with 2 Tbl of the lime dressing. Stir in the lemon juice and salsa. Reserve the remaining lime dressing.

Heat 1 tsp. of oil in a non-stick skillet. Add the pepper and cook, stirring occasionally, for 6 minutes, or until the pepper is tender and lightly browned. Stir in the garlic and cook for 30 seconds. Remove to a bowl and add almonds.

Remove the chicken from the dressing and pat dry with paper towels. Sprinkle flour over both sides of the chicken.

Heat 1 Tbl. of oil in the skillet over medium-high heat, add the chicken and cook for 6 minutes on each side, or until done and the juices run clear. Place chicken on 4 seving plates and equally divide the pepper mixture, sprinkling over the chicken. Drizzle the reserved dressing over each serving. Serve with a side of the mashed avocados.

Chicken Tacos with Mango Avocado Salsa

Your family will thank you when these tacos hit the table. We left the seeds in the jalapeño for a spicy kick; omit them if you prefer a mild salsa.

Yield: 4 servings (serving size: 2 tortillas, 1 chicken breast half, and 1/2 cup salsa)
Ingredients

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon ground red pepper

3/4 teaspoon salt, divided

4 (6-ounce) skinless, boneless chicken breast halves

1 1/2 teaspoons olive oil

1/2 cup diced peeled mango

1/2 cup diced peeled avocado

1/2 cup chopped tomato

1/3 cup prechopped onion

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon minced jalapeño pepper

8 (6-inch) corn tortillas

Preparation

1. Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.
2. While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.
3. Heat tortillas according to package directions; top with chicken and salsa.

TANGY GRILLED PORK TENDERLOIN

Family favorite! by C. Corsi


Ingredients


2 pounds pork tenderloin

2/3 cup honey

1/2 cup Dijon mustard

1/4 teaspoon chili powder

1/4 teaspoon salt

Directions

Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.

Prepare the grill for indirect heat.

Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or to desired doneness.

GRILLED TURKEY BURGERS WITH GOAT CHEESE SPREAD

A small amount of pungent goat cheese flavors the creamy spread. Double the spread and use it on grilled chicken or turkey sandwiches.

Yield: 6 servings (serving size: 1 burger)
Ingredients

2 teaspoons grated lemon rind

1/2 teaspoon salt

2 garlic cloves, minced

1 pound ground turkey breast

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 large egg white

1/4 teaspoon freshly ground black pepper, divided

Cooking spray

1/2 cup 2% reduced-fat Greek-style yogurt (such as Fage)

1/4 cup (1 ounce) crumbled goat cheese

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh mint

6 (2-ounce) whole-wheat hamburger buns, toasted

6 green leaf lettuce leaves

6 (1/8-inch-thick) slices red onion

Preparation

1. Combine first 6 ingredients and 1/8 teaspoon pepper in a large bowl, mixing gently. Divide turkey mixture into 6 equal portions, shaping each into a 1/4-inch-thick patty. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.

2. Combine remaining 1/8 teaspoon pepper, yogurt, and next 4 ingredients (through mint) in a bowl, stirring well. Spread 1 1/2 tablespoons yogurt mixture on the bottom half of each bun; top each serving with 1 lettuce leaf, 1 onion slice, and 1 patty. Place top half of bun on each serving.

CROCK POT/MUSHU CHICKEN WRAPS

• 1 medium onion, diced
• 2 lb. skinned and boned chicken thighs
• ¼ tsp salt
• ¼ tsp pepper
• 1 tbsp sesame or vegetable oil
• ¾ C hoisin sauce (asian section)
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 tsp rice wine
• ¼ tsp ground ginger
• 8 (6-inch) flour tortillas
• 3 C shredded cabbage

• Place diced onion in slow cooker. Sprinkle chicken with salt and pepper. Brown chicken 2-3 minutes on each side in hot oil in a large skillet over medium-high heat. Place chicken on top of onion in crock pot. Whisk together hoisin sauce and next 4 ingredients; pour over chicken. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5-6 hours. Shred chicken in cooker with a fork.
• Top each tortilla evenly with cabbage and chicken. Roll tortillas. You can put more hoisin inside the tortilla, we love that.

BASIL CHILI & GARLIC CHICKEN

Ingredients:

• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 4 teaspoons sugar
• 2 teaspoons crushed red pepper
• 1/2 pound thin Asian rice noodles or vermicelli pasta
• 3 tablespoons vegetable oil
• 1/2 cup thinly sliced onion, plus 1 cup finely chopped onion
• 8 cloves garlic, finely chopped (about 3 tablespoons)
• 1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
• 1 cup torn fresh basil leaves

Directions:

1. In a small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar; set aside.
2. In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside.
3. While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside.
4. Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.

BLACK-EYED PEA SALAD

Notes: Use 2 cans (15 oz. each) black-eyed peas, rinsed and drained. Or soak 1 1/2 cups dried black-eyed peas in 2 quarts water overnight, drain, then cover with water (about 2 qt.) and simmer until tender to bite, 20 to 30 minutes; drain and let cool.

Yield: Makes 6 to 8 servings

Ingredients

• 1  cucumber (10 oz.)
• 1  red onion (6 oz.)
• 2  tomatoes (12 oz. total)
• 1  fresh serrano chile (3 in. long)
• 3 1/2  cups  cooked black-eyed peas (see notes)
• 1/4  cup  chopped fresh cilantro
• About 1 teaspoon salt
• 1/2  teaspoon  freshly ground pepper
• 3  tablespoons  lemon juice

Preparation

1. Peel cucumber and cut in half lengthwise; scrape out seeds with a spoon and discard. Dice cucumber (about 1/4 in.) and put in a large bowl. Peel and chop onion; rinse and drain. Rinse and stem tomatoes and chile; chop tomato and mince chile. Add onion, tomatoes, chile, black-eyed peas, cilantro, 1 teaspoon salt, and pepper to cucumber. Mix well.
2. Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.

SMOKY CHICKEN CHILI

Pick up smoked chicken from your favorite barbecue restaurant to make this dish, or use a barbecue-flavored rotisserie chicken from your local supermarket.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: Makes 9 cups

Ingredients

• 2  poblano chile peppers, chopped
• 1  large red bell pepper, chopped
• 1  medium-size sweet onion, chopped
• 3  garlic cloves, minced
• 2  tablespoons  olive oil
• 2  (14 1/2-oz.) cans zesty chili-style diced tomatoes
• 3  cups  shredded or chopped smoked chicken (about 1 lb.)
• 1  (16-oz.) can navy beans
• 1  (15-oz.) can black beans, rinsed and drained
• 1  (12-oz.) can beer*
• 1  (1.25-oz.) envelope white chicken chili seasoning mix
• Toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips

Preparation

1. Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.
*1 1/2 cups low-sodium chicken broth may be substituted.
Note: For testing purposes only, we used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.

Southern Living, OCTOBER 2007

GREEK CHICKEN & BARLEY SALAD

Grand Prize Winner
Family Dinners
"As grand prize winner, I designated Heifer International to receive my $5,000 category cash award. They help communities fight hunger through self-reliance and sustainability." —Suzanne Rumsey, Fort Wayne, Ind.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• Salad:
• 2  (6-ounce) skinless, boneless chicken breast halves
• 1/8  teaspoon  kosher salt
• 1  teaspoon  olive oil
• 4  cups  fat-free, less-sodium chicken broth, divided
• 1  cup  uncooked pearl barley
• 2  cups  cubed seeded cucumber
• 1  cup  grape tomatoes, halved
• 1/2  cup  cubed yellow bell pepper
• 1/3  cup  reduced-fat feta cheese
• 1/4  cup  chopped pitted kalamata olives
• 
  Dressing:
• 3  tablespoons  extra-virgin olive oil
• 1  teaspoon  grated lemon rind
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  minced fresh basil
• 1  teaspoon  minced fresh thyme
• 1  teaspoon  red wine vinegar
• 1/2  teaspoon  kosher salt
• 3  garlic cloves, minced

Preparation

1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.

WARM CRANBERRY- WALNUT BRIE

Dip into the luscious melted cheese with trans fat–free 100 percent whole-grain or wheat crackers.

Yield: 8 servings (serving size: about 1 ounce cheese mixture and 5 crackers)

Ingredients

• 1  (8-ounce) round Brie cheese
• 2  tablespoons  dried cranberries
• 1  teaspoon  chopped fresh thyme
• 1  teaspoon  chopped walnuts, toasted
• 40  low-sodium 100 percent whole-wheat crackers (such as Triscuit)

Preparation

1. Preheat oven to 350°.
2. Using a serrated knife, remove topmost rind from cheese; discard rind. Place cheese, cut side up, in a small ovenproof baking dish; sprinkle with cranberries and thyme. Top evenly with nuts. Bake at 350° for 15 minutes or until cheese is soft and warm. Serve immediately with crackers.

10 Clever Ways to Use Girl Scout Cookies: Samoas Ice-Cream Truffles

If you bought as many boxes of Girl Scout Cookies as our family did...

10 Clever Ways to Use Girl Scout Cookies: Samoas Ice-Cream Truffles

Macaroni and Cheese by Jonathan Gattis

 My husband makes this for holiday meals...  The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking dish to feed the ravenous parents?

Macaroni and Cheese
yield: Makes 20 servings
total time: 1 1/4 hr

Ingredients For topping:
1/2 stick unsalted butter
2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmigiano-Reggiano

Ingredients for macaroni and sauce:
1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
1 pound coarsely grated extra-sharp Cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound elbow macaroni

Preparation:
Make topping
Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.

Make sauce:
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.

Make Macaroni:
Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
Cooks' notes:
· Topping can be made 1 day ahead and chilled, covered.
· Half of dish can be baked in 10 (6- to 8-ounce) ramekins for children (with remaining half baked in a 2-quart baking dish for adults).

Chicken Pot Pie by Lee Calamus

This recipe is so easy and so good!

Ingredients:
1 10 1/2 oz can of cream of potato soup
1 can veg-all drained
2 cups chicken, cooked and diced.  I usually put 4-5 pieces of chicken in the crock pot with some Cavender spice on low for a few hours and shred it.  I think it tastes better than just stove cooked chicken.
1/2 cup milk
1/4 tsp thyme........I have started cutting this to 1/8 tsp because the kids say it is too spicy with 1/4 tsp.
1/4 tsp pepper
1/2 tsp salt
2 (9") pie crusts (one for top)

DIRECTIONS:
Preheat over to 375.
Combine all ingredients except crusts.
Pour into unbaked pie crust
Cover with top crust.  Crimp edges to seal.  Slit top to vent.
Bake 40-45 minutes.  Cool 10 min. before serving.

Classic Lasagna by Laurie Gattis

I found this recipe in Southern Living this year.  We made 2 and froze one.  It is so incredibly good and our kids enjoyed it immensely!

Homemade sauce is time-consuming but worth the extra effort. Make it on a weekend, and freeze it to enjoy later with lasagna or your favorite pasta.

Prep Time: 20 minutes
Cook Time: 2 hours
Stand: 25 minutes
Yield: Makes 8 to 10 servings

Ingredients

• 2  medium onions, chopped
• 2  tablespoons  olive oil, divided
• 4  garlic cloves, minced
• 1  pound  lean ground beef
• 1  (14.5-oz.) can basil, garlic, and oregano diced tomatoes
• 2  (6-oz.) cans tomato paste
• 1  (8-oz.) can basil, garlic, and oregano tomato sauce
• 1  bay leaf
• 1  teaspoon  Italian seasoning
• 1 1/4  teaspoons  salt, divided
• 3/4  teaspoon  pepper, divided
• 12  lasagna noodles, uncooked
• 8  cups  boiling water
• 1  (16-oz.) container ricotta cheese
• 2  large eggs, lightly beaten
• 1/4  cup  grated Parmesan cheese
• 2  (6-oz.) packages part-skim mozzarella cheese slices
• Garnish: chopped fresh parsley

Preparation

1. Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.
2. Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.
3. Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.
4. Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.
5. Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.

Pizza Fish by Melissa Podewils

"My daughter made this at a summer camp cooking class led by Melissa Podewils...  We have made it several times since then.  I usually split the dough in half and let each child make their own!
Shape Pillsbury pizza dough, make scales out of pepperoni slices, and voilà--something fishy for dinner." Laurie


Ingredients:
Pillsbury Pizza Dough
Olive oil for coating
1 cup tomato sauce
2 1/4 cups grated mozzarella cheese
1 6-oz. package sliced pepperoni
3 black olives, pitted

Directions:
Shape dough into the shape of a fish - see picture
Oil a baking sheet and set aside.
Spread sauce on the "fish," leaving a 1/2-inch border. Top with cheese. Vertically overlap pepperoni slices to make scales (you'll need about 20 slices per fish) and add an olive eye. Bake 15 minutes, or until the underside of the crust is golden brown.

Chicken Marsala by Laurie

Great recipe for the entire family, kids included. Found in Cooking Light back in 2003...

Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.
Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)

Ingredients:
4 tablespoons butter, divided
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons finely chopped shallots
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Preparation
Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

Cilantro Lime Chicken with Avocado Salsa by Christa C.

Fast: A three-minute dip into a pungent marinade is all that's needed to deliver big flavor to chicken breasts. Serve with saffron rice.

Ingredients:

• Chicken
• 2  tablespoons  minced fresh cilantro
• 2 1/2  tablespoons  fresh lime juice
• 1 1/2  tablespoons  olive oil
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/4  teaspoon  salt
• Cooking spray
   
• Salsa:
• 1  cup  chopped plum tomato (about 2)
• 2  tablespoons  finely chopped onion
• 2  teaspoons  fresh lime juice
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  avocado, peeled and finely chopped

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Cooking Light, APRIL 2009

Shrimp Scampi Pasta by Laurie

Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent. 

Shrimp Scampi Pasta
yield: Makes 4 servings
total time: 20 min

Ingredients:
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley

Preparation:
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

Black Walnut Chicken Salad by Ruth Gattis (The Charlotte Observer 1982)

I am not exactly following the rules here, as I haven't tested this in my kitchen, but apparently it's been in the family for awhile, and highly sought after...  Enjoy!

Mongolian Beef by Christa C.

"My kids love this dish!  Just like P.F. Changs!"

Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 2  tablespoons  low-sodium soy sauce
• 1  teaspoon  sugar
• 1  teaspoon  cornstarch
• 2  teaspoons  dry sherry
• 2  teaspoons  hoisin sauce
• 1  teaspoon  rice vinegar
• 1  teaspoon  chile paste with garlic
• 1/4  teaspoon  salt
• 2  teaspoons  peanut oil
• 1  tablespoon  minced peeled fresh ginger
• 1  tablespoon  minced fresh garlic
• 1  pound  sirloin steak, thinly sliced across the grain
• 16  medium green onions, cut into 2-inch pieces

Preparation

1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Nutritional Information

Calories:

237

Fat:

10.5g (sat 3.5g,mono 4.3g,poly 1.1g)

Protein:

26g

Carbohydrate:

9.1g

Fiber:

1.7g

Cholesterol:

60mg

Iron:

2.7mg

Sodium:

517mg

Calcium:

67mg

Bruce Weinstein and Mark Scarbrough, Cooking Light, DECEMBER 2009

Cowboy Chicken

recipe to come...
just testing site

Pesto Chicken and Bow Tie Pasta by Christa Haller

COMING SOON!

Eclairs by Lee

INGREDIENTS:
2 small packages instant french vanilla pudding
3 cups whole milk
1 tsp vanilla
1 8 oz carton of cool whip
1 box graham crackers 16 oz
1-2 chocolate frosting containers (I use Duncan Hines)

DIRECTIONS:
In a 9 x 13 line with graham crackers
Mix pudding, milk, vanilla........beat for 2 minutes at medium speed
Mix in cool whip into the mixture
Pour 1/2 of mixture over graham crackers, then top with another layer of graham crackers.
Pour the remaining mixture over the crackers, then add another layer of graham crackers
( 3 total layers of graham crackers)
Put frosting containers in microwave and cook for 1 minute.
Pour over top

Chicken & Sour Cream Enchiladas - Low Carb by Christa Corsi

1 cup sour cream, plus extra for garnish.  I use the lite sour cream.
2 cups chopped cooked chicken breast
8 ounces shredded Cheddar or Monterey Jack cheese, divided.  (I use the reduced fat mexican cheese)
1 cup thick ‘n chunky salsa ...(I also use the fresh salsa, drained to top after cooking)
2 tablespoons chopped fresh cilantro
10 low-carb tortillas or whole wheat
fresh avocado, cubed.  chopped cherry tomatoes, chopped scallion, garnish on top

TO MAKE:
Preheat oven to  350°F.
Mix  1 cup of the sour cream, chicken,  1 cup of the cheese,  1/4 cup of the salsa, cilantro.
Spoon about 1/4 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in a 13 x 9-inch baking dish. (I end up over stuffing mine, and can get about 8 into the pan...less bread....more yummies inside!)
Top with remaining salsa; and cover. (I usually top with about 1/2 cup of the jarred salsa, then 1/4 cup of fresh, mixed together.
Bake at 350°F for approximately 30 minutes.
Sprinkle with remaining cheese; continue baking until cheese is melted.
Top with avocado, tomato and scallions.
Serve with remaining sour cream. (I usually pipe my plate with the sour cream, then serve tortillas over it.  It looks pretty.  I have also piped with sour cream and avocado mixed together, and it pipes a green color.)

Serves 4
5 carbs per tortilla

Oreo Cookie Balls

Who knows where this recipe started...  I got it from Patti who got it from Sarah, and have given it to several more people since making these as holiday gifts this past year.  Regardless, these cookies melt in your mouth.

1 Regular Size Package Oreo Cookies
1 - 8 OZ. Package Philadelphia Cream Cheese
1 Package White Bark Chocolate Coating

Place your Oreo Cookies in a large plastic bag and using a dough roller or similar object crush your cookies very well and place them into a large bowl. You may want to do a few cookies at a time to make sure they are well crushed. OR place in food processor and process until fine.
Place crumbs in bowl and mix with cream cheese.
Make balls about 1 to 1 1/2 inches in diameter out of the cookie mixture and lay them out on wax paper covering a cookie sheet.
In a large microwave safe glass bowl place your White Chocolate Bark and microwave on high one minute at a time until all the White Chocolate Bark is melted. Coat your balls in the melted White Chocolate Bark and place them back on the wax paper sheet and allow them to harden well. (I just place in freezer) Once they get hard you can store them in a plastic container with a lid.

Buffalo Chicken Dip by Christa C.

Don't know if all of the kids will enjoy it, but the adults rave about this one!

4-5 CHICKEN BREASTS BONELESS
1 12 OZ BOTTLE Hot sauce
2 8 Oz Cream Cheese
1 16 oz Bleu Cheese Dressing
8 0z shredded cheddar Jack cheese.

Preheat oven to 350 degrees.
Boil Chicken then shred.  (I chopped mine very fine for your party -- I actually prefer it shredded in hind-sight).
Combine chicken and hot sauce in a 9X13 pan
Heat on stove top…cream cheese and bleu cheese until smooth.
Pour over chicken and hot sauce
Bake 20 minutes
Sprinkle with Jack Cheese and bake another 10 minutes
Serve with chips or celery
ENJOY!!!

Baked Tilapia with Lemon Pepper by Lisa McGlohon

"Both boys, ages 3 and 8 LOVE this dish - Easy and Fast!"

Ingredients:
4 - 6 oz. white flaky fish fillets (not thick)
2 tbsp grated lemon rind
1 tbsp Extra Virgin Olive Oil
1 1/2 tsp crushed black peppercorns
1/2 tsp salt
2 garlic cloves minced
cooking spray
juice of 3 lemons

Pre-heat oven to 425
Marinate fish in lemon juice for 5 minutes
Combine all remaining ingredients in bowl
Place fillets on jelly roll pan coated with cooking spray (use foil for easy clean up)
Rub mixture evenly over fillets
Bake 8 minutes or until fish flakes easily with fork

Combine all ingredients

Fruit Pizza by Lisa

Ingredients:Roll of sugar cookie dough
8 oz. package of soft cream cheese
1/4 cup sour cream
3 tbsp sugar
1/2 tsp of almond or vanilla extract
Fresh fruit: strawberries, mango, kiwi, blueberries

Cut roll into 1/8" cookies and place on round pizza pan
Bake at 375 until lightly browned 12-14 minutes
Cool

Blend other ingredients until creamy and spread on cooled cookie
Top with sliced fresh fruit and serve in pizza slices.
Delicious!

Bacon Wrapped Brown Sugar Lit'l Smokies by Lisa

Ingredients:
1 pkg. (16 ounces) Hillshire Farm® Lit'l Smokies®
1 pkg. (12 ounces) Jimmy Dean® Thick Sliced Bacon
1 cup packed brown sugar

Directions:
Preheat oven to 400°F.

Cut each bacon slice into 3-4 pieces. Wrap each sausage with piece of bacon; secure with a toothpick. Place on a 15x10x1-inch baking pan. Sprinkle evenly with brown sugar.

Bake for 15-20 minutes or until bacon is browned and brown sugar melts and forms a sauce.

Tip: For a lower fat version, try it with Hillshire Farm® Turkey Lit'l Smokies® and turkey bacon.